BUTTER CHICKEN BY ASHAKIRAN

Butter chicken 

NIPAT BY ASHA KIRAN KAMATH

CRISPY NIPAT FOR TEA TIME...!

NIPPATA

INGREDIENTS :

Rice Flour 2 glass

Chilli Powder  1 tsp 

Curry leaves 2 string

Shenga/ groundnuts - 50 gms

Putani - 3 tsp 

Salt - 1 tsp 

Oil - 60 ml

METHOD :

Roast groundnuts , putani and curry leaves with little oil.

Mix 2 glass rice flour, chilli powder add hot oil and above mix with salt , until it becomes like a dough.

Make round balls out of it and give it a round shape with your hands. Deep fry.

BIMBALA GOJJU BY ASHA KIRAN KAMATH

BIMBALA GOJJU

INGREDIENTS :

Bimbala - 8

Coconut dessicated - 1/2 cup

Salt - 1 tsp 

Mustard seeds - 1 tsp 

curry leaves - 1 string 

Oil - 1 tsp 

METHOD :

Grind Bimbala, coconut with little salt. 

Take 1/2 tsp oil and add mustard seeds. Now add this in the grinder along with the above mix. 

For seasoning: Take 1/2 tsp oil add mustard seeds and curry leaves. Top it over the gujju mix. Its ready to be served. 

DARK CHOCOLATE WINE CAKE BY YOGITA KAMATH

MOST POPULAR CAKE WHICH IS WIDELY AVAILABLE DURING CHRISTMAS..!! 

DARK CHOCOLATE WINE CAKE

Ingredients:

3 tbsp Butter

1 egg

1& 1/2 cup Powdered Sugar

1/2 cup Coco Powder

1/2 cup Yellow Raisins

1 Bar Bitter Chocolate

1 tsp Baking Powder

1 tsp Baking Soda

1 & 1/2 cup Red Wine

Method:

- Mix all the ingredients well in the bowl.

- After mixing check the batter consistence. It should not be too thick nor too thick batter. It has to be a dosa batter.

- Grease the cake tin with butter.

- Transfer the cake batter into the cake tin.

- Preheat the owen for 5 mins at 140 degree celcius.

- Now put/transfer the cake tin into the owen and bake it for 50 mins at 160 degree celcius.

- Once the cake is baked, let it cool down properly & then cut down into pieces.

- Your Dark Chocolate Red Wine Cake is ready to serve.

PANEER HARYALI TIKKA MASALA BY SUPRIYA SREEKESH

CHALO PUNJABI KHANA KHATEIN HAI AAJ...CHAK DE PATE...!!

PANEER HARYALI TIKKA MASALA

INGREDIENTS: 

Paneer 200 gms, 

Ginger 1 Inch

Garlic 4 pods, 

Green chilli - 2 

Salt - 2 tsp 

Curd - 100 gms 

Garam Masala Powder - 1 tsp 

Onion - 1 

Jeera - 1tsp 

Capsicum - 1 small ( Can use colorful bell peppers)

Coriander Leaves - 1 tsp 

Sugar - 1 tsp, 

METHOD :

Marinate paneer cubes in ginger + garlic+ green chilli paste, salt n 2 tbsp thick curd, 1 tsp garam masala pd. for 1/2 hr..

Heat oil n fry chopped onions till brown n remove. when cool grind to a fine paste..In the same oil fry the paneer pieces till slightly golden but not crispy...remove n keep aside...Add 1 tsp oil to the remaining oil in the same pan n add jeera when it splutters add the onion paste n fry.. u will have the marinated masala remaining in the bowl .. add that too to the onion paste n fry again.. add 1/2 capsicum cut into chunks fry till crunchy add lil water .... now mix in the fried paneer pieces. 1 small cup coriander leaves ground to paste.. check salt ..add 1 tsp sugar... cover n cook for a while. Its ready to be served.

DHAYA GOJJU BY SHAMALA BHAT

DHAYA GOJJU

INGREDIENTS :

Potato 2-3 

G Chilli 3

Curd 2 cup 

Salt 

coriander leaves 

For tempering

Mustard seeds 1 tsp

Chana dal dal 1 tsp

Urda dal 1tsp

Hinga little 

Curry leaves and add dry chilli 2 

METHOD :

Wash and pressure cook the potatoes along with c chill into 3-4,whilst ..whe it's cool peel the skin from potato and smash along with chilli and add curd and salt mix well and temper with the above said iteams and add chopped coriander leaves Gojju is ready to serve.

HYDERABADI VEG WHITE KURMA BY SUPRIYA SREEKESH

HYDERABADI VEG WHITE KURMA

INGREDIENTS :

Cook some mixed vegetables separately and keep aside. I have used corn a handful, 1 large sized carrot, 1 cup of cauliflower florets, 1 cup fresh green peas, 2 capsicums cut into 2x2 inch squares. You can add paneer too but I did not have it at home.

Grind to a smooth paste : 1 Cup Curds (should not be sour), 1/4 Cup Ginger Paste, 5 tsp Garlic Paste, 1 cup Onions (chopped), 3-4 green chillies, ½ cup freshly grated coconut, ½ cup Cashews, 4 tblsp sesame seeds, ¼ tsp Nutmeg powder.

Heat ½ cup of ghee. When hot enough add in 6-7 green cardamoms (Slit), 2-3 black cardamoms (Slit), 10 Cloves, 1" Stick Cinnamon, 1 Bay leaf, a few curry leaves, 5-6 green chillies slit lengthwise and fry for a few minutes.

METHOD :

Add in the ground masala and salt to taste and bring to a boil, lower the heat and add the cooked vegetables. Let the curry simmer for a good 5-10 minutes. Garnish with ½ cup of finely chopped coriander leaves. Serve the Hyderabadi White Vegetable Kurma with Fried Rice or Parotta.