Fried Aaloo Pyaz Paneer

This is very famous and popular curry of Jaipur(Rajasthan).In jaipur you will find only at "Mahaveer Rabdi Bhandar" ,u will find this curry served with thick Roti(bejhad ki roti).I have prepared it at home and want to share this recipie with you.The speciallity is potatoes and onions are fried without any chopping or cutting.For that you need......

Ingredients:

6 small sized whole potato(peeled and pricked with a fork)

6 small sized whole onions(peeled and pricked with a fork)

1 Capsicum(cut in long)

250 gm Paneer(cut in long pieces)

Oil to fry

For Gravy:

2 big sized onion (grounded)

1 cup tomato puree

1 tbsp ginger garlic paste

2 tejpatta

2 badi elaichi

1/2 cup milk

1/2 cup malai(cream)

1/2 cup curd

salt to taste

2 tesp redchilli pd

1/2 tesp Turmeric pd

1/2 tesp coriander pd

1 tesp Garam masala

2 tbsp chopped coriander leaves

2 tbsp Ghee/oil

Method:
1.Peel potatoes and onions.Heat oil and deep fry pricked whole onions,potatoes and paneer.Keep them aside.

2 Heat ghee in a kadai.Add tejpatta,badi elaichi,onion paste.Cook till onion changes colour.Add ginger garlic paste.

3.Add salt,red chilli pd,turmeric pd,coriander pd and garam masala.Cook it for 2 mins.Add tomato puree.Cook till oil leaves.

4.Add milk,cream,curd and chopped coriander leaves.Add some water .Cook it well .

5.Now mix fried potatoes,onions,paneer and capsicum with gravy.Cook it for 10 mins.

6.Garnish it with chopped coriander leaves and serve hot with Chapati,Naan or tandoori roti.

Note:Paneer can be mix without frying.

Sending my 2nd recipie to Shanti's State Specials event My second entry to Viki's Kitchen for side dish for chapati event

Instant Bhatura

Ingredients:

2 cups Rawa(Suji)

Salt to taste

Water to knead

Method:

1.Knead the rawa with water to make a soft dough.Keep it for 5 mins.Knead it again till soft.

2.Make puri size batura an deep fry in oil.

3.Serve it with cholle.

Non Fried Dahi Vada

Ingredints:

4 slice bread

1 grated cucumber

Salt to taste

1/2 tesp Roasted and grinded Jeera(cumin seeds)

1/2 tesp Chat masala

1 cup curd(beat it with 2 tesp of powdered sugar)

Red chilli powder

Green Chutney

Tamarind Chutney

Method:

1.Squeeze out the grated cucumber.Add salt,jeera and chat masala.Mix it.

2.Take 2 slices of bread.Cut roundes using a bowl.Slightly dip in the cucumber water/water and squeeze it.

3.Keep the filling on one round and another round over it.Pack filling with rounds.Vada is ready.

4.Pour curd over each vada.Sprinkle salt,jeera and red chilli powder according to your taste.

5.Put green and tamarind chutney/soth over it serve.

Shahi kesaria Kheer

Ingredients:

1/2 lt Whole Milk

1/4 cup Rice(Soaked for 1 hr.)

6-8 Saffron(Kesar) Flakes

8-10 Almonds(Grated)

8-10 Pista(grated)

1/2 tesp Cardomon(elaichi) pd

1/2 cup sugar

Method:

1.Boil the milk,add rice.Cook till rice gets cooked and milk becomes thick.Add saffron.During cooking stir it continously.

2.Add Sugar.Stir continously.

3. Add all dry fruits and cardomon powder.

4.Garnish with dryfruits and serve.

sending it over Sanghi's Food Delight for FIL - An Event to fall in love

Kanji Vada

Ingredients:
For kanji:
4 cups Water
1/2 cup Mustard seeds Powder
2 tesp Redchilli Powder
Salt to taste
1 tesp Asofoetida(Hing) Powder

1 pc coal
For Vada:
2 cups Split yellow moong dal (soak it for 4 hours)
1 teasp ginger paste

1 teasp Garlic paste(optional)
1 teaspoon fennel seeds(sauf)
1/2 teaspoon asafoetida (Hing)

1 tesp red chilli pd
Salt to taste

Oil to fry

Method:

For Kanji:

1.Heat the coal piece on fire.When it gets cooked,Put a pinch of hing on it.It will make fumes.Cover it with a deep pan in which you want to make kanji.The aroma of hing will make a good taste of kanji.This is the traditional way of Marwaries to make kanji.

2.Now take that deep pan and pour water.Mix mustard seeds powder,red chilli pd and salt.Cover it and keep it aside.

For Vada:

1.Grind dal coarsely in a mixer.Add ginger, garlic paste,salt , red chilli pd,fennel seeds.Mix all very well.

2.Take a bowl of water.Add asafoetida in it.

3.Now take a round big spoon,dip it in hing water,take dal in it and leave the dal paste in heated oil in a kadai.

4.Again dip the spoon and repeat the step 3.By doing this vadas will not stick with spoon.

5.Deep fry all the vadas.

6.After frying all the vadas soak them in water for 1hr.

Kanji Vada:

1.Then take out these vada and squeeze out the water.Soak them in Kanji made above.

2.Keep this kanji vada for one day.After one day the real taste of kanji will come.