Honey Grilled Paneer Chettinad

 Honey Grilled Paneer Chettinad

Ingredients For Chettinad Masala :-

Tej Patta - 1

Moti Elaichi - 1
Choti Elaichi - 3
Saunf - 1tsp
Kaju - 4-5
Grated Coconut - 3tbs
DalChini - 1 Small Stick
Jeera - 1tsp
Haldi - 1/2tsp

Salt - 1/2tsp

Sukhi Lal Mirch - 2-3

 Oil - 2tbs

Method For Chettinad Masala:-

Take a pan heat oil add all dry ingredients roast them for 2-3mins then grind it and make a paste u can add lil bit oil and keep aside.

 Ingredients For Gravy :-
Onion - 2 Medium
Tomato - 3 Medium
Ginder Garlic Paste - 1tsp
Oil - 2tsp
Cream - 1tsp
Salt As Per Your Taste

Grilled Paneer

Cut Paneer And Apply Some Chettinad Masala And Lemon Juice Marinate It And Give It Rest For 20Mins Then Take A Grill pan Add Some Oil And Grill Your Marinated Paneer From All Sides

Method:-

• Heat oil in a pan add chopped onions and saute them untill they turn golden brown
• then add tomato paste and cook it on a low flame untill they leaves oil
• Then Add Chettinad Masala Mix It Well And Cook It For 10-12mins on a low flame or untill they cooked well And Add Kassuri Methi
• Then add cream and mix it well cook it for 5mins on low flame 
• Then Add Grilled Paneer And Add Some Dabur Honey

CHANDNI CHOWK FOOD JOURNEY

Chandni Chowk Food Journey
 

This Sunday morning, it was a day for me to turn a dream into practical reality . As most of you might know I am foodie, who not only always eat but also loves to cook. From ma passion of cooking and with the help of social networking I am having a huge group of the same interest.

From a very long time I was receiving requests from ma so called fans , that why don’t you take us with you for a walk where from your vast experiences , we also can join you & can explore the famous street food. I like this idea and planned up to let’s go for a Street Food walk , starting from our delhi’s oldest streets DELHI-6, Chandani chowk .

All set done, and I updated to all my friends to come up and let’z eat together and explore together.
After receiving confirmation from a around more than 15 people, i made an event for the Sunday 8th of feb’2015.

now the updates from the event, standing right outside the metro station gate no. 5 , which was our meeting point at 10 am , start waiting for people to come . and by 10:30 people start receiving calls and they start coming by 11 am we were now 8 of us. The others who promised to be there on time were unfortunately didn’t make up due to some of their other private works . But as I believe small group the best group.

we begin our journey with bedmi poori alongwith choole aloo ki subzi, and then we walked to our next stop and which was supposed to be the kullad walee palak chawal chole but b’caz of Sunday it was closed, lil bit disheartened & shocked but we moved to our next stop which was chana ram halwai ki dukan to refresh our mouth with some Karachi ka halwa and noodles style jalebi. Had a good refreshing and sweet time while sitting out there, by the time all new first time get to know each other and was making one another comfortable . now with the conversations continuing we moved to our next stop to prepare our stomach to make room for the heavy diets , so we had Lassi (flovors we choose from were badam kesar , rose, dry fruits , there were some other choices as well). With those refreshments now it was time to hit the stomach once again with a heavy and main diet for the day and it was Parathas @ partha waalli gali . as expected over crowded but waiting for some couple of minutes we managed to get our long table, where we all adjusted and ordered from a long vast varieties of around more than 30 choices. Most of us mutually decided and ordered each of mix stuffed paratha and panner paratha, and to end up the meal order a single kurchan partha , which is sweet & stuffed with dryfruits and rabri . as we all shared the same partha , to signify though we all might be different by religion , cast , status but the sweetness of being human unite the sweetness of togetherness . After finishing the plate , it was like if somebody will come ask me “what I need in life”, my answer w’ll be a bed to sleep , felt so dizzy after finishing the parathas . we all manged to move our bumbs and moved towards the bate walli lemon, which is an Indian oldest style of digestion. Aww had a full glass of lemon banta mix with some mixtures of masalas gave us some energy to atleast take the metro back to our place.

Shook hands and with the satisfaction smile , we departed from the same place.

Overall it was a great learning experience practically for me and a cheat diet , fellowship time for others.

with all your support and encouragements I am looking forward for these kind of FoodWalks more to arrange in the near future , not only in the city where I am residing but in the different parts of the country . Fingers cross and prayers in heart, let’s see what and how it comes through .

Once again thankful from core of my heart , for those who took their valuable time and came by trusting me and for those who are interested to join me for the next trip , which I will soon be updating you folks .

NAWABI CHAAP

Nawabi Chaap

Ingredients:-

Onion - 3 Medium

Cream - 3 tbs
Curd - 1/2 Cup

Tej Patta - 1

Moti Elaichi - 1
Kassuri Methi - 1tsp

Elaichi Powder - 1/4 tsp

Dalchini Powder - 1/2 tsp

Jeera - tsp
Salt As Per Taste

Red Chilly Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Adrak Lehsun Paste - 1/2 tsp

Oil - 2-3 tsp
Butter - 25Gram

Method:-

• Heat Oil in handi add butter then add a Pinch of Dalchini Powder, Jeera, Tejpatta, Moti Elaichi And Elaichi Powder And Mix It Well Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Chopped Chaap Mix It Well And Cook it On Low Flame Untill Its Leave Oil.
• Add Spices- Namak, Lal Mirch, Coriander Powder and Haldi Cook It On Low Flame Untill Its Leave Oil.
• Then Add Curd And Cover it And Let it be cook on low flame for 15-20,mins

• Then Add Kassuri Methi And Cream Mix It Well And Again Cover it And Cook In On Low Flame For 15-20mins
• Thats it Add Garam Masala Mix It And Serve Hot With Onion Rice or Naan, Chapati

 

 

KHAMAN DHOKLA

Dhokla

Ingredients
Besan - 1 and 1/2 Cup
Baking Powder - 1tsp
Haldi Powder - 1/4tsp
Salt - 1tsp
Baking Soda - 1/2 tsp
Butter Or Oil For Greacing

Method:-

• Take A Bowl Add Besan, Haldi Powder And Salt Mix It Well
• Now Add Water And Mix It Well It Should Be Thick Batter
• Then Add Baking Powder And Baking Soda Mix It Well
• Pre Heat The Microwave at High For 2 Mins.
• Now Greace Ur Mould And Put All Batter In It.
• Put It In A Microwave For 7mins At 180 Degree
• After Baking Let It Be Cool Down Then Put Them In A Wire Reck For 10 to 12mins or Untill The Tooth Pick Comes Out Clean.

Seasoning For Dhokla
Mustad Seeds - 1tsp
Curry Leafs - 4-5
Oil - 2tsp
Water - 1/2 Cup
Sugar - 1tsp
Coconut Powder - 2tsp
Method-

•  Take A Tadka Pan Heat Oil Add Curry Leafs, Sugar And Water Mix it well.
• Switched Off Gas And Pour All liquid On Dhokla.
• Garnish it with Coconut Powder

VANILLA CUP CAKE

 Eggless Vanilla Cup Cakes

Ingredients
Maida - 1 and 1/2 Cup
Cinnamon Powder - 1/2 tbs
Sugar - 1/3 Cup
Curd - 1 Cup
Vanilla Essence - 1/2 tbs
Baking Powder - 1 and 1/4 tbs
Baking Soda - 1/2 tbs
Butter For Greacing

Method:-

• Take A Bowl Add Maida, Cinnomon Powder Mix It Well And Keep A Side
• Now Take Another Bowl And Curd And Sugar Mix It Well Till The Sugar Get Dissolved
• Then Add Baking Powder And Baking Soda Mix It Well And Give It Rest Untill U Get Bubbles In Curd.
• Then Add Maida Spoon By Spoon And Mix It Very Well Ur Batter Should Be Thick And Creamy.
• Pre Heat The Microwave at 180 Degree For 10Mins.
• Now Greace Ur Muffin Moulds With Butter Very Well.
• Put It In A Microwave For 20-22mins At 180 Degree
• After Baking Let It Be Cool Down Then Put Them In A Wire Reck For 10 to 12mins or Untill The Tooth Pick Comes Out Clean.

 

•  Add Batter In Moulds And Make Sure The Batter Should Be Half Filled In The Moulds It Will Rise After Baking.

This Is My First Attempt Thats Why I Did'nt Add Any Chocolate And Nuts But Next Time I'll Make Choco Chip Cup Cakes

PUNJABI CHOLE

 Punjabi Chole With Kulche

Ingredients 
White Chole - 250Gram (Soaked With 2Tbs of Chai Patti Or Sukhe Avle Over A Night )

Paneer - 100Gram (Chopped)
Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
MDH Chole Masala - 2tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Amchur Powder - 1tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 

First You Need To Boil Chole So Take A Pressure Cooker Add Chole And Lil Bit Salt Pressure Cook It Well And Keep Aside

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Boiled Chole And Mesh It Litle Bit And Mix It Well Add Water (1Glass) And Cook It On A Low Flame.
• Then Add Paneer And Mix It Well Add MDH Chole Masala And Mix It Well Cook it On Low Flame For 8-9mins
• Add Hara Dhaniya And Garam Masala And Litle bit Amchur. Serve Hot With Kulche
• Garnish It With Slicly Cut Adrak And Lemon.

Poha

Poha 

Poha is raw rice flakes its really a good option for breakfast and brunch. Its good for health also and Pragnant and lactating women can benefit greatly by consuming it and it contains 20mg Iron in every 100g poha and Squeeze a cut lemon on the poha as it helps improve Iron absorption.

Ingredients-

Poha - 1/2 Or 1/3 Packet

Potato - 2 (Boiled-Chopped)

Onion - 2(Chopped)

Oil - 2Tbs

Mustad Seeds - 1Tbs

Salt To Taste

Red Chilli Powder - 1/2 Tbs

Turmeric Powder - 1/2 Tbs

Tomato - 1 (Chopped)

 Lemon Juice - 2Tbs

 Mint Sauce And Tomato Sauce (For Garnishing)

Method-

• Take A Pan Heat Some Oil Add Mustad Seeds When Its Start Popping Add Finely Chopped Onions Saute Them Untill They Turn Golden Brown.
• Add Potatoes , Tomatoes And Spices - Salt, Red Chilli Powder And Turmeric Powder.
• Mix It Well Cook It On A Low Flame Untill They Cook Well 
• Then Add Poha (Soaked Poha For 5Mins Only) Mix It Well Untill They Mix All Well.
• Then Add Lemon Juice And Mix It Well Cook It On A Low Flame For 5 to 7Mins
• Serve Hot And Garnish It With Mint And Tomato Sauce

Paneer Capsicum Macaroni

 Paneer Capsicum Macaroni

Ingredients

Macroni - 1 Packet

Onion - 2 Medium

Tomato - 1 Chopped

Matter - 1/4 Cup

Paneer - 250Gram Chopped
Capsicum - 1 Chopped

Red Chilly Powder - 1tbs

Coriander Powder - 1tbs

Garam Masala - 1/2 tbs

Salt To Taste

Lemon Juice - 1tbs

Method:- 

• Take A Pan Heat Some Oil Add 2 Finely Chopped Onions, Capsicum And Paneer Saute On A Medium Flame For 5min.

• Then Add Spices - Namak , Lal Mirch , Haldi , Garam Masala , Dhaniya Powder And Chaat Masala Mix It Well Untill Its Leave Oil 
• Then Add Tomato Mix It Well Crush Some Kassuri Methi For Extra Flavour(Optional) Mix It Well
• Then Add Matter Cook it For 8 to 10min On Low Flame untill its cook well

•  Then Add Boiled Macroni And Mix It Well Cover It Cook It On A Low Flame For 7 To 8 Mins 

• Add Garam Masala, Lemon Juice Mix It Well And Serve Hot 

MATAR PANEER

 Matar Paneer

Ingredients 
Paneer - 250-300Grams
Matar - 200Gram

Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 
Kassuri Methi - 1/2tbs (Crushed)

First You Need To Cut Paneer and Shellow Fry Paneer And Dip In A Warm Water And Keep Aside.

Method:-

• Heat Mustad Oil in a Pressure Cooker add a Pinch of Dalchini Powder, Jeera Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Kassuri Methi And Cook It Untill Masala Leaves oil.
• Then Add Matar And Mix It Well Add Water (1Glass) And Pressure Cook It On A High Flame for 2 Whistle.
• Now Open Cooker Mix It Well And Add Shellow Fried Paneer Mix It Well Add Garam Masala And Hara Dhaniya.
• Pressure Cook It For 2 Whistle And Serve Hot With Rice Or Chapati

Tip - I Always Shellow Fried Paneer And Dip In A Warm Water So Paneer Will Never Break And Becomes Soft.

GOBHI MATAR

Gobhi Matar

Ingredients:-

Cauliflower - 1kg

Matar - 250Gram

DalChini Powder - 1/2 tbs

Jeera - 1/2 tbs

Mustad Oil - 2-3 tbs

Amchur Powder - 1 tbs

Red Chilli Powder - 1 tbs

Turmeric Powder - 1/2 tbs

Coriander Powder - 1 tbs

Salt As Per Your Taste

Tomato - 1(Chopped)

Garam Masala - 1/2 tbs

Ginder Garlic - 1 tbs (Chopped)

Lemon Juice - 1

Hara Dhaniya - 1 ts (Chopper)

Onion - 2 (Slicely Cut)

Method:-

• First Cut Cauliflower wash it with matar and drain all water very well
• Take a kadai heat some mustad oil add jeera and onions, and ginder garlic saulte them for 3mins on a medium flame.
• Then add Cauliflower And Matar mix it well cook it on a low flame.
• Add litle bit salt and mix it well cook it untill cauliflower and matar cooked well 70%.
• Then add spices - turmeric powder , salt, red chilli powder, amchur powder and coriander powdermix it well untill all masala mixed with Cauliflowder and matar.
• Then add tomato and mix it well.
• Cover it and cook it on a low flame for 10 - 12min.
• Then add garam masala and hara dhaniya and lemon juice mx it wll and serve hot with garma garam laccha paratha or chapati whatever u like.

Tip - I Always Make Dry Sabji's On A Medium Flame (Small Burner) And During Saute With Onions Add litle bit Salt it will take lesser time to cook

DAL MAKHANI

Dal Makhani

Ingredients:-

Onion - 3 Medium

Tomato - 3 Medium

Cream - 2 tbs

Tej Patta - 1

Moti Elaichi - 1

Elaichi Powder - 1/4 tbs

Dalchini Powder - 1/2 tbs

Salt As Per Taste

Red Chilly Powder - 1 tbs

Coriander Powder - 1 tbs

Garam Masala - 1/2 tbs

Adrak Lehsun Paste - 1/2 tbs

Mustad Oil - 2-3 tbs

First You Have To Boiled Kaali Daal And Mesh it Almost 40% And Keep Aside.

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well Cook It On A Low Flame Untill Onion Tomato Masala Leaves Its Oil 
• Then Add Kaali Dal(40%) Meshed mix it Very Well And Add Cream And Mix It Cook It On A Low Flame For Atleast 12 - 15 Min.
• Thats it Add Garam Masala Mix It And Serve Hot With Onion Rice or Naan, Chapati

GRILLED PANEER BURGER

 Grilled Paneer Burger

Ingredients For Marination:-
Salt As Per Your Taste
Red Chilly Powder - 1/2 tbs
Turmeri Powder - 1/4 tbs
 Lemon Juice - 1/2 tbs

Ingredients For Burger :-
Paneer - 100Gram
One Slice Of Tomato
One Slice Of Onion
1 Burger Bun
Chaat Masala 1/2 tbs

Marination:-
Take A Plate Add Paneer Slice Of 100Grams Add All Spices- Salt, Turmeric Powder, Red Chilly Powder and Lemon Juice Mix It Well And Keep Aside.

Metho:-

•  Take A Grill Pan Add Litle Bit Oil And Grill Your Marinated Paneer Slice Untill Its Turn Golden Cook It For Both Side Just Like I Did And Keep Aside.
  

•  Now Add Lil Bit More Oil In A Grill Pan Put Tomato And Onion Slices And Grill Them Untill They Grill Very Well And Keep Aside.
• Add Burger In A Grill Pan And Grill It From Both Side.
• Now Take A Serving Plate Put Base Burger And Apply Some Mint Chutny And Tomato Sauce.
• Add Grilled Tomato And Onion Slices Again Appy Some Mint Chutny And Tomato Sauce
• Sprinkle Some Chaat Masala

• Then Add Grilled Paneer Slice Appy Some Tomato And Mint Chutney 

•  And Cover it With Top Burger Slice, Insert Toothpick From The Top Burger Center Serve With A Cup Of Hot Coffee

RAJMA

Rajma

Ingredients 
Rajma Chitra - 250Grams (Soaked Over A Night Or Atleast 6Hours)

Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 
Kassuri Methi - 1/2tbs (Crushed)

First You Need To Boil Rajma So Take A Pressure Cooker Add Rajma And Lil Bit Salt Pressure Cook It Well And Keep Aside

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Kassuri Methi And Cook It Untill Masala Leaves oil.
• Add Boiled Rajma And Mesh 25% Rajma And Mix It Well Add Water (1Glass) And Cook It On A Low Flame.
• Then Add Hara Dhaniya And Garam Masala And Serve Hot With Rice