Weekend Dinner

Weekend Dinner
Friday is a time of relaxing and enjoying the food with family , having a relief in your mind for a comfortable next morning..Lol

Whole Masoor Dal ,
Karonda mirch Sabzi ,
Gwarfali Sabzi ,
Multigrain Chapati ,
And Rice & Salad..

Taste mein Best Kha kar kro Rest..!
Bad Rhyming…?… but it’s so true..!!
#Seema26

● Karonda mirch

1. Take 100 gms of karonda ,cut n de seeded them with 50 gms of Green chillis slit them half..
2 . Heat a tbsp of oil in a pan put hing a pinch , jeera-Rai 1/2 tsp each crackle them , then put dhaniya- sonf pwd 1 tsp , haldi-mirch pwd 1/2 tsp each with a little water and saute them for a minute on low flame.
3 . Now add the both veggies in this masala add salt and cook it with a lid till it becomes tender.
4 . Open the lid stir it, add garam masala & a pinch of sugar (optional) mix well. check the spices , cook it few minutes more .
Karonda mirch Sabzi is ready.

● Gwarfali (Cluster Beans)

1. Take 250 gm of fresh Gwarfali , cut it in 1inch pieces after wash.
2. Prepare a paste of 1 Onion ,4 garlic cloves ,1 inch Ginger piece with a little water. keep it aside.
3. Heat 1.5 tbsp of oil in a pan , put a pinch of hing , 1 tsp methi dana and splutter it.
4. Add the mix paste ,saute it few minutes then add 1 tsp each of dhaniya – garam masala pwd ,1/2 tsp haldi pwd ,1/2 tsp (or more) mirch pwd ,1/2 tsp kasuri methi n Salt.. mix and cook them for 5 minutes on low flame.
5. Finally add the chopped Gwarfali , stir all properly , give a little splash of water and cook it covered till they turn nicely soft.
6. Open the lid and saute it few minutes add a pinch of Amchur pwd and it’s ready to serve.

● Whole Masoor Dal

1. Soak 1 cup whole Masoor Dal for 2 hours, after a proper wash.

2. Heat a tbsp of Ghee in a pressure cooker put a pinch of hing ,1 tsp jeera crackle them , add 1 tsp Garlic – garlic paste ,1/2 cup of chopped tomatos and saute for 3-4 minutes.

3. When tomatos reduced from their volume , add 1 tsp dhaniya pwd ,1tsp mirch pwd ,1/2 tsp Haldi pwd , 1/2 tsp anardana ,1 tsp garam masala and saute them bhuno it for further 2-3 minutes on simmer flame.

4. Now add soaked Dal , mix all with a good stir , add salt and 1.5 glass of water , close the lid and cook it on high flame for 3-4 whistles.

5. After that simmer the flame and let it cook for 10 minutes more.turn off the heat and rest it till the pressure cool down.

6. Open the lid , add a 2tbsp of fresh cream and wisk it by a ladle , adjust the consistency of dal by Adding warm water if needed.

7. For tempering heat 1 tbsp Ghee/Butter add 1 finely chopped Onion and fry it nice golden , adda pinch of mirch pwd n Sugar (its optional) , put it in the prepared Dal. Mix them properly and it’s done.
Garnish with some more cream , serve hot..!

Tahari

Tahari

Tahari is a very Delicious and flavorful , One pot Rice Dish , made with some fresh Veggies and whole Spices. It is a very popular cuisine from North India and specially in Uttar Pradesh..
#Seema26

● Ingredients :–

1. Basmati Rice – 2 cup (soaked)
2. Fresh Veggies – Potatoes, pease , cauliflower, carrots , Beans and any of your choice (try to cut all in same size) I used some Soya chunks also in this recipe.
3. Onions – 1/2 cup
4. Ginger Garlic – 1 tbsp (paste or finely chopped)
5. Green chillis – 2 or more
6. Black pepper – 1 tsp
7. Cloves – 4 – 5
8. Green cardamom – 4 -5 pods
9. Black cardamom – 2 podd
10. cinemon – 1 inch stick
11. Bayleaf – 2 is enough
12. Shah jeera -1 tso
13. Red chilli – 2 or more
14. Salt to taste
15. Dhaniya Sonf pwd – 2 tsp
16. Anardana pwd – 1 tsp
17. Ghee 3 +1tbsp
18. Keval Jal -1/2 tsp (optional)
19. Fried Onions (Optional)
20. Mint coriander leaves
21. Lemon juice – 1 tsp

● Method —

1. Take your Basmati Rice and soaked them after a good rins .

2. After 30 minutes , drain it’s water and keep them aside.

3. Wash & cut the fresh vegetables , keep them ready for the recipe.

4. Heat 2 tbsp Ghee in a heavy bottom pan or in a pressure cooker add half of the whole garam masalas for tempering. splutter them .

5. Next add chopped Onions ,fry till they become golden after that add Ginger Garlic paste , saute till it’s raw smell gone .

6. Now add cut Veggies , saute them for 3 – 4 minutes.

7. In the meantime crush the remaining whole garam masalas and put it in the vegetables alongwith dhaniya , Anardana pwd.

8. Then add some mint-coriender leaves,slit green chillis , stir all well & saute a minute.

9. Now it’s time to add soaked Rice into the half cooked Veggies , mix all gently to avoid the breaking of Rice grain . make sure that the Rice will be well coated by masala .

10. Add around 3 cups of water , salt and Lemon juice.. give them a gentle stir for mixing every thing properly.

11. close the lid and cook it for one whistle on low medium heat.

12. After one whistle , simmer the flame and put the vessel on a cast iron griddle (tawa).this procedure of cooking is called “Dum”.

13. Let it cook on ‘Dum’ for atleast 20 to 30 minutes or cook the ‘Tahri’ till it’s all water is absorbed and the Rice grain are become fluffy n soft.

14. Once the ‘Tahri’ has done , give it a resting time of 10 minutes , open the lid pour a tbsp Ghee on the top and it is ready to serve.

15. Take out it in a Rice serving dish , drizzle kevda jal , Garnish with fried Onions n mint- coriander leaves.

Serve the Delicious , flavorful ‘Tahri’ with Raita or plain Curd , chutney or Kachumar Salad.. choice is yours.. Enjoy..😘😘

Vadai from Fresh Corn

Vada is a well known Street Food from South India,which is now very popular Snack in rest of India..it has various Recipes and this is my version of the delicacy..
Basically Fresh Corn or Bhutta is a food grain and it has a variety of food supliments. It can be consumed raw, roasted and cooked after grinding (as a flour).
Corn vada is influenced by kind of Vada recipes. It’s as delicious as any other Dal Vada is.
New taste, high calories and high choice..!!
#Seema26

● Ingredients :–

1. Fresh Corn kernel – 2 cups (coarsely Grounded)
2 . Onions – 1 cup finely chopped
3 . Ginger – 1 tsp
4 . Green chillis – 3-4 finely chopped
5 . Cornflour – 1 tbsp
6 . Chat masala – 1tsp
7 . Garam masala – 1 tsp
8 . Chilli pwd – 1/2 tsp optional
9 . Salt to taste
10. Oil for Frying
11. Chopped coriander leaves

● Method :-

1 . Take the corn kernels in a mixing jar and grind them coarsely , use a very few drops of water, if necessary, for grinding.

2 . Take out the mixture in a mixing bowl, add the remaining ingredients and mix all properly. Keep it on rest for 15 minutes.

3 . Check the consistency of the mixture. It has to be thick just like dal vada Batter. Add more cornflour or water to fix it for perfect consistency.

4 . Heat sufficient Oil in a Frying pan and shape the mixture in the form of a small vada and fry them on low medium heat from both sides evenly.

5 . Fry all Vadas in small batches nice golden, they should be crispy on the outside and soft in the middle.

6 . Take them over a paper towel to absorb the access oil. now they are ready .
Serve Vadas hot with or without any chutney or Sauce , at your Tea Time..!. Enjoy…😊😊
#Seema26

Amaranth aka Lal Sag

In India, Lal Sag is most commonly used for cooking in North , specially in UP. It is locally known as “Chaulai” and it’s quick preparation called ‘Chaulai ka Sag’ is made by sauteing the leaves with some Onion ,Garlic & very few spices.
It is loaded with vitamins and essential minerals. A simple Amaranth Sag is flavorful and nutritious too. Try it once……👌🍁👍
#Seema26

Serving for 2

Cooking Time – 20 minutes

●Ingredients :-

1. Lal Sag – 500gms
2. Onions – 1tbsp (optional)
3. Garlic – 4 cloves finely chopped
4. Red chilli – 2 whole
5. Salt to taste
6. Oil for cooking

●Method :-

1. Take a good bunch of clean Lal Sag and chop it finely.

2. Heat oil in a wok (kadhai), add red chilli after breaking it roughly,
add chopped Onions & garlic. Sauté them for 2 minutes.

3. Add the chopped leaves , stir well, add salt and cook it with lid on simmer.

4. After 4-5 minutes it will be reduced and release it’s water, now you should open the lid and cook it till all of the water is evaporated and stir it in between .

Now your power pack Amaranth or Lal Chaulai Sag is ready. Serve it hot. It goes best with steamd Rice.
Enjoy..!!

Besan Laddoo

Besan Laddoo
Besan Laddoo is an all time favorite Indian sweet and made on several special occasions & festivals .. These Goodies are prepared with a tasty mixture of the Roasted Gram Flour , Clarified Butter(ghee), Sugar and Dry Fruits..
And the best thing about them is they can be stored around a month long safely in an airtight container..!
#Seema26

●●Reciepe
●Ingredients :–
1. Besan – 500 gms (grind coarsely)
2 . Ghee – 200 gms or more
3 . Tagar/Bura – approximately 250
gms (Bura is a dry form of the
sugar syrup and it is very easily
available at any Indian grocery
store )
4 . Hari Elaychi – 5-6 crushed
5 . Melon seeds – 1 tbsp
6 . Dry fruits – 2 tbsp chopped
7 . Addable food colour – Yellow.

● Procedure :–
1 . Heat ghee in a wok , add Besan and roast it by string continuesly for atleast 12 – 15 mnts or till it turns slightly golden in colour and at that time you can smell it’s sweet aroma around you..
2 . Switch off the heat , add cardamom pwd , chopped Dry Fruits in it and mix them well .let it sit aside for cool down (at warm stage)
3 . Add Tagar (Boora) or powdered sugar and give them a proper mix with your hands.
4 . Now Time to shap them in Laddoos.. for that take a lemon sized portion from the mixture & shap it by rolling round with your palms into a round Laddoo.
5 . Repeat this process for all the remaining mixture.
6 . Keep them (Open) in a plate and when they are cool down completely then store them in a airtight container..

PANEER QALIYA

PANEER QALIYA

Paneer Qaliya is a rich Paneer delicacy from Kashmiri Kitchen. It has very easy preparation and has a Divine taste.
Small Paneer Chunks cooked in regular kashmiri masalas..shah jeera, sonth, haldi, sauf and kasuri methi etc.
This melt-in-mouth delicacy best combines with Tandoori Roti or Nan..
#seema26

Preparation Time – 10 mnts

Cooking Time – 20 mnts

Serve for two

●Ingredients :–

1. Paneer- 200 gm
2. Milk /cream – 1/2 cup
3. Yoghurt- 1 tbsp
4. Shah jeera -1/2 tsp
5. Dalchini -1″ piece
6. Hari elaychi – 2- 4 no
7. Clove -2-3 no
8. Sonth ( dry ginger pwd)- 1/2 tsp
9. Sauf ( fennel pwd)- 1/2 tsp
10.Dhaniya (coriander pwd)1/2 tsp
11.Haldi (turmeric pwd) – 1/2 tsp
12. Garam masala -1 tsp
13. Salt to taste
14 .Silt green chills -2 no
15. Chopped coriander
16. Oil / ghee -for deep fry paneer

●Method :–

1. First cut paneer in your desired shap- size and deep fry it..

2 .then take warm water in a bowl put some haldi and dip fried paneer in it…keep aside.

3 . Heat a tbsp of ghee in a pan add shah jeera, dalchini, hari elaychi, Cloves stir them a few seconds.

4 . Now add all pwd masalas in ghee and stir continuously to avoid them burnt this time you smell a sweet aroma in your kitchen.

5 . Now time to add paneer.. Cook for 2-3 mnt

6 . after that put milk/ cream in the pan..stir this gravy, keep boil on for five mnt.

7 . Now simmer the flame, add beaten yogurt and stir continuously makeing sure gravy does’nt curdle.
Keep consistency of the gravy as you like..

8 .finally add green chills , cook it
without lid atleast 3 – 4 mnts
.
Now your dish is ready, garnish with coriander and serve hot with Tandoori Roti or Butter Nan..
Enjoy the creamy delicacy of ‘Kashmir vazwan’ at your Home..😘
#Seema26

Pasta in White Sauce

Pasta in White Sauce

Pasta is one thing that everyone likes in my house and if it is made with a Creamy,Cheesey white sauce then becomes more delightful treat..
So , guys here I’m giving you my tried n tested , easy n quick Recipe and I believe, if you make it in your house your kids will forget to visit a restaurant for their favorite “Pastaaa”….!!👌💕👍
#Seema26

●Ingredients :–

●● For White sauce
1. Butter – 2 tbsp
2. Refined flour – 2 tbsp
3. Milk – 2 cups or more
4. Onion – 1/2 peeled
5. Cloves – 3 nos
6. Black pepper – 1/2 tsp crushed
7. Bayleaf – 1
8. Salt to taste

●Method :–

1. Peel a Onion and take it’s half portion only n prick the cloves in it.

2. Heat milk in a nonstick pan , add the onion, bayleaf in it and bring it to a proper boil and boil it for atleast 5 minutes.

3. Now switch off the flame and remove the Onion n bayleaf and keep it aside.

4. Heat Butter in another nonstick pan , add refined flour, mix well and saute it for a mint .

5. Now add the boiled milk and stir continuously , again bring it to a boil.

6. Add salt n black pepper, mix it and cook it for another 2 mnts on simmer. keep it aside to further use.

7. You can adjust the thickness of sauce according to your choice and also keep the prepared white sauce in a glass bottle for next use , till two weeks in the refrigerator.

●● For Pasta :-

1. Penne Pasta – 200gms (boiled)
2. White sauce – 1 cup or more
3. Butter – 2 tbsp
4. Garlic – 1tbsp (finally chopped)
5. Bell peppers – 1tbsp,yellow n red
6. Dry Herbs – 1 tsp
7. Black pepper – 1 tsp crushed
8. Grated cheese – quantity hoti you
9. Salt to taste

● Method :–

1. Boil Pasta in sufficient water , along with some oil n salt , on high flame till it done 80-85% cooked only.. called as..”Al dante”.

2. Turn off the heat , drain all water , through a strainer, give it a quick wash with running cold water.

3. Heat Butter in a nonstick pan , add Garlic , saute it few seconds.
4. Add Bell peppers of your choice , stir n mix them with Garlic , oil.

5. Then add boiled Pasta and mix by tossing them properly.

6. Now add prepared white sauce and mix all together.

7. Finally add salt , black pepper , dry Herbs & grated cheese , cook it for a while till cheese melted .

8. Turn off the flame , Garnish it with Fresh parsley (if you have).. freshly ground pepper corns or some chilli flacks.

Now your Delicious , lipsmacking Pasta in white sauce is ready to serve.. You can indulge it as hot or cool as you wish..💝👏👏😘
#Seema26

Kadhi Pakoda

Looking Gorgeousss… Yess..!!
Makeover of a routine Recipe with
a vibrant exterior…

Hi friends, this is my experimental preparation with some Healthy ingredients and I’m very happy as all of my family members are loving this fusion because of it’s delightful taste n colourful new looks…
I hope you will also like this beautiful Platter…😘💝👌

●Ingredients :-

1. Curd – 1 cup fresh
2 . Besan – 1 and 1/2 cup
3 . Beetroot paste – 1 tbsp(paste after blanched)
4 . Spinach purée – 1 tbsp( puree after blanched)
5 . Haldi pwd – 1tsp
6 . Lal mirch pwd – 1/2 tsp
7 . Garam masala – 1 tsp
8 . Ginger , garlic paste – 1 tsp (optional)
9 . Salt to taste
10 . Sugar – 1/2 tsp optional
10 . Curry patta – few
11 . Oil – as required for the cooking

●For Tadaka :-
Hing, jeera, methi, mustard seeds , whole lal mirch and few whole dhaniya seeds & curry patta etc.

●For colourful pakodi :-

1. For red colour , make the paste of a boiled beetroot without adding water . keep it aside.

2. For Green colour, make the puree of blanched spinach without adding water . keep it aside.

3 . Separate the 1 cup besan into three equal parts and make a thick paste with adding in 1- red paste , 2 – green puree and 3 – Haldi pwd by following the instructions given below.

4. I prefer plain Besan pakodis in my Kadhi so I don’t use onions , if you like onion pakodi then go for it..

● Method :-

1 . For Pakodi – prepare a batter of 1 cup Besan , some ajwain, a pinch of mirch pwd n salt with required water in a droppin consistency,wisk until it becomes light n fluffy..

2 . Now, deep fry pakodi nice golden , keep them aside .

3 . For Kadhi – in a larg bowl take remaining Besan and curd , mix both well and add about 2 large cups of water in it and make a very thin batter.. without any lump.

4 . Now, heat some oil in a wok , put tadka in the oil , splatter it ..

5 . Add GG paste alongwith dry masalas ,cook a while and pour this thin batter in the wok..

6 . Keep stirring continously to avoid splitting the kadhi batter..cook (boil) it on low medium flame around 15 – 20 mnt..

7 . After that, it becomes slightly thick.. simmer the flame ..

8 . Put all pakodis slowly in kadhi , cook for 2 mnt and tum off the flame..

9 . Cover it for a couple of minutes and it’s done..

Now you find fluffy & puffy pakodi diped in a velvety , thick n yumm Kadhi…

*My suggestion :-

If you like more spicy then heat a tbsp of ghee fry some jeera , red chilli pwd and pour it on the top of the prepared Kadhi , Its red colour and aromatic flavour is enough to create temptetion .

Now the cooking part is completed and your Kadhi-Pakoda is ready to serve .

It is so delicious and tastes heavenly with Rice combo…you can also enjoy it with Roti , Nan or Parathas..!!
#Seema26

MIRCHI VADA

MIRCHI VADA

Stuffed Mirchi Vadas With kadak Adrak wali Chai (not in pic) is a perfect snack for a long cloudy day or you can say that it’s an instant energy booster for a gloomy evening. For me, Nothing better than that.. anyhow I just love to have it..❤
#seema26

●Ingredients :-

1. Big Green chillis – 10 or more (with a lovely pouch for the Stuffings )
2 . Potatoes – 1 cup(boiled,madhed)
3 . Ginger – 1tsp grated
4 . Amchur – 1/2 tsp
5 . Besan – 1cup
6 . Haldi – 1 tsp
7 . Mirch pwd – 1/2 tsp
8 . Ajwain – 1/2 tsp
9 . Garam masala – 1 tsp
10 . Chat masala – 1 tsp
11 . Rai dana – 1/2 rsp
12 . Roasted jeera pwd – 1/2 tso
13 . Baking powder – 1/2 tsp
14 . Salt to taste
15 . Oil for Frying
16 . Fresh Coriander leaves

● Method :–

1 . For Batter , combine 1/2 Haldi ,1/4 mirch pwd ,1/2 garam masala , chat masala , Ajwain , salt , Baking pwd alongwith Besan and make a thick , fluffy Batter with required water.

2 . For Stuffing , heat 1tbsp oil in a pan , put Rai seeds in it, add grated ginger , saute it , add 1/2 Haldi , Amchur , 1/4 mirch pwd add mashed potatoes , cook for few mnts then add 1/2 garam masala , jeera pwd , salt and some chopped coriander leaves , mix all well , turn off the flame , keep it aside for cool down completely.

3 . For Stuffing the Mirch , mark a slit on the Hari Mirch , remove the seeds and fill it with a good amount of Alu Stuffing , stuff all the mirchis like same .

4 . For Frying Vadas , Heat sufficient oil in a wok , dip stuff mirch in the Batter , coat it nicely and drop it in the hot oil very carefully.

5 .Fry it on low medium flame till they are nice golden in colour. Repeat the same process for remaining Vadas.

Now Hot n Hearty Mirchi Vadas are ready to serve.. Relish them with mint chutney or tomato ketchup as you wish.
So Dear Friends Have Fun..👍😘
#Seema26

Besan ka chila

Instant Dosai from Horse Gram flour or in a Simple Language …
” Besan ka Chila ”

This is a normal Pancake made up of Chickpeas Flour. It is an old Recipe and a traditional appearance in Indian cooking. It’s a perfect dish for breakfast , for tiffin or as a tea time snack.. and I’m sure that You will definitely like it..
#Seema26

● Preparation Time – 30 minutes

● Serve – for two

●Ingredients :–

1 – Besan – 1 cup
2 – Ajwain – 1/2 tsp
3 – Hing – a pinch
4 – Haldi – 1/2 tsp
5 – Garam masala – 1/2 tsp
6 – Chat masala – 1/2 tsp
7 – Hari mirch,Adrak – 1 tsp paste
8 – Hara dhaniya – few leaves
9 – Salt to taste
10 – Baking powder -1/4 tsp optional
11 – Oil for cooking

● Method :–

1- Take a mixing bowl , add Besan with all masalas and mix all thoroughly.
2 – After that , add a little water , mix it and make a smooth Batter
With required water.
3- Whisk the Batter properly , make sure that no lumps remaining behind. Keep it for 5 minutes.
4 – Then add a tsp of hot oil in it and again wisk it , check the consistency of the Batter. It should be thin but not runny.
5 – Now heat up a nonstick griddle on the burner , grease it with oil and pour one or two ladle heapfull on it .
6 – wait a minute , drizzle some oil on top n sides of the Pancake , let it cook until it’s edges become firmed.
7 – Now flip the Pancake very gently and cook it on other side too properly.
8 – Take it out in a wide plate and repeat the process again.

The extremely Tasty n tender Pancakes are ready to eat .Serve them Hot with Green chutney or tomato ketchup..😘

My suggestion :-
If you want to make it richer, you can also stuff it with spicy crumbled paneer ..!!👌❤👍