Makki Paneer Pakora Recipe : मक्की पनीर पकोड़ा रेसिपी

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 200 gm Indian cottage cheese (paneer)
• 2 cups fresh makki (corn)
• 1 cup bengal gram flour (besan)
• 2 tbsp ginger-garlic paste
• 2-3 green chillies finely chopped
• 1/2 tsp crushed cumin seeds
• 1/2 cup milk
• 1/2 tsp red chilli powder
• 1/2 tsp dry mango powder (amchoor)
• Salt to taste
• Fresh coriander leaves finely chopped
• Oil to deep fry

How to make Makki Paneer Pakora :

1. Crush the corn in a blender and grate the paneer in a big bowl.
2. Heat 2 tbsp of oil in a pan and add green chillies along with ginger-garlic paste.
3. Saute for few seconds and then add crushed corn.
4. Stir fry for few seconds and adjust with the salt.
5. Add milk and mix until it looks a creamy and fluffy texture.
6. Allow the corn to cool aside after they are done.
7. Mix the grated paneer and remaining ingredients with the corn mixture.
8. Also add besan and knead with your hands until it reaches to a binding consistency.
9. You can add more amount of besan to bind the pakore very well.
10. Apply some oil in your hands and try to make the even sized balls.
11. Heat good amount of oil and deep fry the pakoras on medium high flame till turns golden brown.
12. Remove on oil absorbent paper to soak the excess oil.
13. Serve immediately with coriander chutney and tomato ketchup.

Home made Paneer : हैल्दी पनीर बनाएं घर पर

Preparation time: 2 minutes
Cooking time: 10-12 minutes
Servings: About 400 gm Paneer

Ingredients:

• 2 liter/4 big cups condensed milk
• 1/2 tsp lemon juice or
• 1/10 tsp vinegar

Make Paneer at home:

1. Boil the milk in a big vessel.
2. While boiling add either lemon juice or vinegar.
3. Stir continue and mix very well.
4. After few minutes, the milk will start curdling, at this moment turn the gas off.
5. Keep the milk aside for 10-15 minutes.
6. Take a clean muslin cloth and pour the milk on it.
7. Tie a tight knot to the cloth and squeeze out the whole water.
8. After the water will fully get drained, the milk will form in a block of paneer.
9. Keep the cloth (in which paneer is made) under any heavy weight.
10. Your healthy homemade paneer is ready to make several other dishes.

Tips:

1. Citric acid also can be used for making paneer and if you are using citric acid then dissolve it in water well in advance before adding into the boiling milk.
2. The water of paneer should not be thrown out, as it can be used for making various gravy recipes, parathas and chapatis.
3. It is always preferable to use condensed milk to make delicious homemade paneer.

Rabdi Recipe : रबड़ी रेसिपी

Preparation time: 5 minutes
Cooking time: 35 minutes
Servings: 2 persons

Ingredients:

• 1 ltr milk
• 1 cup condensed milk
• 1 cup mawa
• 1/4 tsp nutmeg (jaiphal) powder
• 2 cups sugar
• 4 green cardamoms crushed
• 2 tbsp pistachios chopped

Process:

1. Take a deep shaped vessel.
2. Add milk and sugar. Mix well and keep stirring on low flame.
3. Stir for about 15-18 minutes until the quantity reduced to its half.
4. Scrap the sides and bottom of the pan to prevent from burning.
5. Add the condensed milk, nutmeg powder and crushed cardamoms.
6. Add mawa, stir and cook for 8-10 minutes.
7. Finally add pistachios, mix well.
8. Cook only for 2 more minutes.
9. Serve with jalebi or puri.

Tips:

1. It would be much better if you are making this rabdi in non-stick pan, it would neither burn nor become sticky.
2. You can refrigerate this rabdi for 2 days.
3. This rabdi tastes great when is to be served chilled.
4. You can garnish this dish with nuts and almonds as well.

Potato Cheese Balls Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 Potato Cheese Balls

Serving Size: 1 Potato Cheese Ball

Calories per serving: 50

Ingredients

• 4 boiled potatoes
• 1 cup grated processed cheese
• 3 green chilies, finely chopped
• 1/2 teaspoon ginger, finely chopped or minced
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 2 teaspoon fresh coriander leaves, finely chopped
• 2 tablespoon bread crumbs
• Oil for deep frying
• Salt to taste

Instructions

1. Check out the ingredients for making Potato Cheese Balls Recipe. 
2. Grate the Cheese and keep it ready aside.  
3. Mash the boiled potatoes in a bowl. 
4. Add 3 finely chopped green chilies, 1/2 teaspoon chopped ginger, 4 cloves of chopped garlic, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 2 teaspoon finely chopped fresh coriander leaves, 2 tablespoon bread crumbs and salt to taste.  
5. Mix all the ingredients very well and keep aside. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions. You can make about 12 balls from this quantity of mixture. 
6. Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese in it.  
7. Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside. 
8. When the oil is heated properly, it should be reached about 170 degrees temperature. Now drop 2-3 balls in hot oil and keep the flame from high to medium. It is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.  
9. Drain on oil absorbent paper napkins. 
10. Serve immediately with Dip, Sauce or Chutney of your choice.  

Notes

If you have garlic powder in your hand, then add 1 teaspoon of that and then do not add chopped garlic. Garlic powder has its own flavor in these balls. If you do not want to deep fry these potato cheese balls, then you can bake them in oven at 450 degrees F for 10-12 minutes.

Jalebi Recipe | जलेबी रेसिपी

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 15 Pieces

Serving Size: 1 Piece

Calories per serving: 96

Fat per serving: 3.6g

Ingredients

• 1 cup Maida (All purpose flour / Refined flour)
• 1/4 cup Cornflour
• 1 cup fresh Yogurt (Curd / Dahi)
• 1/2 tsp Baking Powder
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Red-orange Food Color or Yellow Food Color
• Oil for deep frying

Instructions

1. Take a big bowl and add 1 cup Maida, 1/4 cup Cornflour, 1 cup fresh Yogurt,1/2 tsp Baking Powder and 1/4 tsp Red-orange Food Color or 1/4 tsp turmeric powder. Add about 1 cup of water and mix all the ingredients well. Make a batter of smooth and pouring consistency. It should not be too thin or too thick.
2. Cover the batter and refrigerate it for 12 - 24 hours. It will help to ferment the Jalebi batter. If you don't want to keep it aside that long then you may use active yeast and keep it aside for 1 hour.
3. Cook 1 cup of sugar with 1 cup of water in a deep non-stick pan on low heat, stirring continuously, till the sugar dissolves and till you have a thick two-strand sugar syrup / chasni. Keep it warm on the stove.
4. Now Heat good amount of oil or ghee in a pan / Kadai on medium heat to about 150C / 160C, about 300F TO 320F. Fill the prepared Jalebi batter either into a squeeze bottle, just like bottle of tomato ketchup or you can put the batter in zip lock bag with a small hole. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
5. Drain the fried Jalebi quickly from oil and dip in sugar syrup / chasni. Take the Jalebi out from the syrup, garnish with few saffron strands and serve hot. You can also put Jalebi in plate and then pour syrup on top of them.

Note -

You can make jalebi with the help of muslin cloth as well, for that you need to pour the batter in the cloth, gather the edges and make a tight potli, then make a small hole and pour the jalebi in hot oil. You can add about 1/2 tsp green cardamom seeds powder and 1/2 tsp rose water in batter for bringing more flavors in jalebi.

Idli Fry Recipe : इडली फ्राई रेसिपी

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Yield: 16 pieces

Serving Size: 4 pieces

Calories per serving: 150

Fat per serving: 7g

Ingredients

• 4 Idli's
• Some Oil for Frying
• pinch of chaat masala
• pinch of red chili powder
• pinch of garam masala

Instructions

1. Take Idli's and Cut them in medium size pieces. 
2. Make sure not to make them too small or they may break while frying.  
3. Fry Idli's for 2 minutes at high heat till they are golden brown 
4. Take out Idli's and put them on tissue paper to remove excess oil from them  
5. Sprinkle a pinch of red chili powder, chat masala and garam masala over fried idlis. 
6. Serve with chutney.

 You may sprinkle your favorite masala and Bikaji Bhujia on top of it for variations. Fry idli's on high heat so that it absorb less oil.

RAGADA PATTICE RECIPE : रगड़ा पेटिस

Servings : 4-5
Cooking time : 30 minutes or so

Ingredients:

Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :
1 cup sev
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

• Method for making ragda:
• Wash and soak dried peas in water for 8-10 hours or leave it over night.
• Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
• Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
• Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
• Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
• Let the mixture cook over medium flame for 10 minute until gravy turns thick.
• Method for making pattice :
• Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
• Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
• Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
• Fry until potato pattice are crisp and golden brown on both sides.
• Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
• Serve hot. 

Note : To add more flavor and taste, sprinkle with Bikaji Bhujia and enjoy.