Palak paneer samosa recipe

Ingredients:

• 1 Bunch of spinach ( finely chopped )
• 2 to 3 Green chilles ( finely chopped )
• 1 Tbsp Ginger garlic paste
• 1/2 Onion ( finely chopped )
• 1/2 Tomato (finely chopped )
• 1 Tbsp yogurt
• 50 Grams Paneer ( crumbled )
• 4 cubes cheddar cheese ( finely chopped )
• 1/2 Tbsp chilly powder
• A pinch of turmeric powder
• 1/2 Tbsp Garam masala powder
• 1/2 Tbsp cumin powder
• 1/2 Tbsp coriander powder
• 1/2 Tbsp pepper powder
• 2 Tbsp Ghee
• 1 Tbsp Oil
• Salt as per taste
• 1 Cup of oil for frying

For the Dough

• 11/2 Cups maida/ All purpose flour
• 1 Cup Yogurt
• 2 Tbsp Ghee
• 1/2 Tbsp Salt

Procedure for preparation:


Step 1: Heat the pan, pour ghee and oil , then add ginger garlic paste and fry it, till the raw flavour goes

Step 2: Add onion, tomato and green chill and fry it. Then add all masala into the pan and fry it for few minutes, following to that add little curd.

Step 3: Then add the chopped spinach and fry it, then add crumbled paneer, then add the cheddar cheese and put off the flame.

Step 4: In a bowl, put maida flour, yogurt, and salt, start kneading the dough and keep it aside for 1 hour.

Step 5: Take small portion of the dough, make it like a small chappati, keep some paneer masala in the middle of the dough and fold it like samosa, in form of triangle

Step 6: Gently drop the samso in oil and fry it, until it turn golden colour, then drain the oil and start serving.

 

Prawn Biryani ( shrimp biryani) (era biryani) recipe

 

This prawn biryani specially for spicy people. Its an mouth watering dish.

 

Ingredients:

• 2 cups of basmati rice (400g)
• Onion (200g) finely sliced
• Tomato (200g) finely chopped
• prawn ( shrimps) (500g)
• 4-5 cloves
• Ginger and garlic crushed (20g)
• 1tbsp of curry powder
• 2 sticks cinnamom
• 2 cups of coriander leaves
• 2 cups of mint leaves
• 4 cups of water
• 2 tbsp ghee
• 1 tbp saffron powder
• salt and pepper for taste
• 2tbsp of lemon juice
• 1/4 cup of vegetabl oil
• 6 Green chilli  ( without cutting)
• 1 and half tbsp of chilli powder
• 1/2 tbsp of coriander powder
• a pinch of turmeric powder

Procedure to prepare prawn biryani:


Step1:   Soak the rice and keep aside, rice should be soaked for 10 to 15 minutes.

Step 2 :    Keep the large base pan in the stove, pour 2 to 3tbsp of vegetable oil, add cloves, cinnamom in the oil and fry it for 1 minutes, following to that add garlic and ginger crush in the pan and fry it for 1 minute and  add 6 green chillies, then add the sliced onion in the and fry it for 5 to 6 minutes and add chopped tomato in the pan and fry it for another 5 minutes.

Step 3:    Now the onion and tomato gets merged and fried, now add prawn and fry it 5 to 6 minutes, then add 1 and half tbsp of chilli powder, a pinch of turmeric powder, half tbsp of coriander powder ,1 tbsp of curry powder and a pinch of  turmeric powder and salt for taste. Fry the masala for few minutes. Add 4 cups of water in the pan and allow it to boil.

Step  4:   Then add the soaked rice in the boiling pan, stir the rice gently, then add mint leaves and coriander leaves in the pan and 2tbsp of lemon juice, and close the pan with the lid. once after the rice cooked for 3/4th add 2tbsp of ghee and atlast mix the saffron powder in 1tbsp of water and sprinkle on the rice, close the lid tight and reduce the flame and keep it in very less flame for 10 minutes

Step 5:   Simultaneously in another stove heat the dosa tawa nicely until the smoke comes from tawa. Now keep the hot tawa on the lid.


Note (  Stove has to be put off in ten minutes as mentioned in step 4, else rice will be overcooked )

Step 6: After putting off the stove, do not disturb the pan for 20 minutes. then you can serve the hot spicy prawn biryani with raita.

 

Bottle gourd kootu ( surakai kootu) ( lauki )

Bottle gourd  was origin in Asia, the botanical name of bottle is Lagenaria Siceraria. It belongs to Cucurbitaceae family. The bottle gourd juice is used for stomach aciditiy, indigestion and ulcer.It is an fiber rich vegetable.It is also helpful in losing weight.

Ingredients

1. Bottle gourd  (500 grams)
2. onion
3. Tomato
4. Garlic
5. Toor dhal
6.curry leaves
7. coriander leaves
8. chilli powder
9. turmeric powder
10.cooking oil
11. Mustard seeds
12. Little Black gram
13. Little Bengal gram
14. Green chilli

Procedure for preparation:


Step 1:  pour little oil in the Pressure cooker, put mustard seed, black gram and bengal gram, following add curry leaves and one green chilli.

Step 2: Add onion and fry for 5 minutes, then add garlic and tomato fry it for another 5 minutes, then add the bottle guard pieces and fry it for few minutes.

Step 3: Put chilli powder, turmeric powder, and salt , then pour one cup of water to the cooker.

Step 4: Add the 1 cup of soaked toor dal in the cooker. little water has to be added.

Step 5: close the cooker and leave for 5 whistle, then u can open and garnish the kootu with coriander leaves.