INSTANT AMLA PICKLE

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Cooking Time : 15 mintues

Know about the Recipe : 

To all Indians, pickle is a part of daily food routine and is the tastiest accompaniment that turns everyday meal super tasty. However is the food, it is the best accomplishment when eaten along with hot rice, dal and ghee, even with curd rice. 

Today I am sharing my own recipe of making pickle with AMLA (Indian Gooseberry). Amla is a powerhouse of nutrients, essential minerals and vitamins, rich in vit-C. It give enormous health benefits. But we do not like to have it directly because of sour taste. So, using this healthy Amla, I have prepared a tasty pickle. I have prepared a masala using sesame seeds. The detailed recipe is given below. It is very easy and very quick to make recipe made using the simple ingredients that are available in our kitchen. This instant pickle can be stored in refrigerator for a week. 

So friends... what are you waiting for??? follow the step-by-step recipe and try it out today. Come on... spice up your life with tasty "Instant Amla Pickle". Enjoy!!! 

INGREDIENTS : 

For Masala : 

1 cup Amla slices

1/2 spoon Jeera

1/2 spoon Mustard seeds

2 spoons Sesame seeds

1/4 spoon Fenugreek seeds

Pickle : 

1 Ladle spoon Oil

1/4 spoon Jeera

1/4 spoon Mustard Seeds

1/2 spoon Urad Dal

3/4 spoon Chana Dal

2 Red Chillies

Few Curry Leaves

1 spoon Salt

1/4 spoon Turmeric Powder

1/2 spoon Garlic Paste

1 spoon Red Chilly powder

Masala Powder 

Few Coriander Leaves

METHOD : 

1) Dry roast jeera, mustard seeds, sesame seeds and fenugreek seeds and make a Masala powder.

2) Heat oil in a pan.

3) Add mustard seeds, jeera, urad dal, chana dal, red chillies, curry leaves and saute well. 

4) Add sliced Amla pieces and add salt, turmeric powder and cook for 10 minutes closing the lid.

5) Add Garlic paste, above made masala powder, red chilly powder, coriander leaves and cook for 3 more minutes. 

6) Take out and use it.

7) You can store the pickle in a air tight container, keep in refrigerator for a week. 

PANEER DOUBLE KA MEETHA

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Cooking Time : 20 minutes

To Serve for TWO

Know about the Recipe : 

Double ka Meetha is a traditional Hyderabadi native bread pudding dessert made with bread slices, milk and sugar. Just like its ingredients, it is also very simple and easy to make.

I remember... when I was very young, tasted this delicious sweet in a muslim wedding in my native place. I asked my mom to prepare double ka meetha again. She tried in various styles, but couldn't get the same taste. That time, there was no internet, social networking etc., So I got the opportunity to learn this awesome recipe, when we moved to Hyderabad. There are different styles of making Double ka Meetha. 

Today I am sharing my style of Double ka Meetha with a new twist in taste. Instead of deep frying the bread slices, I have shallow fried them and I added finely crushed Paneer to milk which gave a fantastic taste to my pudding. 

Here is the step-by-step recipe below. Do follow and try it today. You will love and enjoy every bite of Paneer Double ka Meetha. 

INGREDIENTS : 

4 Bread Slices

1/2 cup Paneer - finely crushed

1/2 cup Cashew nuts

1 cup Sugar

1/2 cup Water

1/2 spoon Ilaichi Powder

1 spoon Food colour

400 ml. Milk

2 tablespoons Fresh Heavy cream

3 ladle spoons Oil

METHOD : 

1) In pan, add oil and shallow fry the Bread pieces.

2) Fry till they get crisp and golden brown. 

3) Fry Cashew nuts in the same oil and take out.

4) Add 1 cup of sugar and water to the Pan and melt.

5) Add Ilaichi powder and food colour and boil till the sugar syrup gets concentrated. Take out the syrup to a bowl.

6) Now boil milk in the pan. 

7) Add fresh heavy cream and finely crushed Paneer.

8) Boil till the milk gets thick. 

9) Add fried Bread pieces, dip well in the milk. 

10) Add concentrated sugar syrup and mix well.

11) Cook till all the mixture gets absorb into the bread pieces.

12) Dish out and serve when cool. 

Tips :

1) Keep the bread slices big and fry crisp to avoid mashing. 

2) You can add Saffron instead of food colour.

3) You can also add sweetless kova and condensed milk to thicken the milk. 

CHILLY ALOO (Indo Chinese Appetizer)

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Preparation Time ; 15 minutes

Know about the Recipe : 

We all love appetizers. But why to taste the same appetizers with same ingredients always??? Think some innovative.. Today I am preparing a hot & spicy appetizer with Baby Potatoes. Baby Potatoes are natural fat free and have no choleserol, very low calories. So, when you think of low cal diet, use them regularly. You can even use them with the skin on, they are the good source of fibre. 

Now let me share today's recipe "Chilly Aloo" in Indo Chinese style. I have boiled baby potatoes, peeled the skin off. To make all the ingredients mixture enter into the potatoes, I have poked them using a fork. Sauted them with onion, garlic and green chillies. Added all other ingredients and mixed well. I have used cornflour solution as a binding agent. With this all the mixture nicely coats with the potatoes. 

Follow this simple and easy recipe. See how simple ingredients bind together and make hot, spicy, delicious and tasty "Chilly Aloo". Try it today and enjoy the awesome taste. 

INGREDIENTS : 

100 grams Boiled Baby Potatoes

1 ladle spoon Oil

1/4 cup Onion

2 spoons finely chopped Garlic

4 Green Chillies

1 spoon Soya Sauce

1/2 spoon Red Chilly Powder

1 spoon Tomato Ketchup

Food Colour

Coriander Leaves

Salt to taste

METHOD : 

1) Boil baby potatoes, peel them. Poke the potatoes using a fork.

2) Now in pan, add oil.

3) Add chopped onion, finely chopped garlic and green chillies.

4) Add poked baby potatoes and fry for 3 minutes.

5) Take a small bowl, add a spoon Corn flour, mix well with water and make a solution.

6) Add this solution to the pan and mix well. 

7) Now add soya sauce, red chilly powder, tomato ketchup, salt and food colour. Mix well and fry till all the mixture nicely coats with potatoes.

8) Finally add coriander leaves and dish out.

9) Taste hot & spicy "Chilly Potatoes"

PANEER BUTTER MASALA

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PREPARATION TIME : 25 MINUTES

To serve for TWO 

Know about the Recipe :

Paneer Butter Masala is a most famous, traditional Punjabi dish made with delicious Paneer cooked in rich, creamy and smooth gravy. Its a signature dish in almost all Indian restaurants world wide and is cooked during all kinds of celebrations. Even though paneer, butter, fresh cream and cashew nuts make this a high calorie recipe, its a hot favourite dish and loved by everyone.

I like the rich, creamy texture in Paneer Butter Masala. I have prepared a masala paste by sauteing onion, tomato and cashew nuts. Then added all ingredients to oil, cooked well adding masala paste, paneer, fresh cream and kasuri methi. 

Follow the detailed recipe step by step carefully and try this yummy Paneer Butter Masala at home today. This dish tastes great with any naan, roti and rice items. Truly, you all will enjoy the taste of rich, creamy, delicious Paneer Butter Masala...!

INGREDIENTS :  

75 Grams Paneer

2 big spoons Oil

1/2 cup Onion

1/2 cup Tomato

1/4 cup Cashew Nuts

1/4 spoon Butter

1/2 spoon Red Chilly Powder

1/4 spoon Turmeric Powder

1/2 spoon roasted Jeera Powder

1/2 spoon Garam Masala

1/2 spoon Ginger Garlic Paste

1/2 spoon Coriander Powder

1/2 cup Fresh Cream

1/4 spoon Sugar

Coriander Leaves

Kasuri Methi

Salt to taste

METHOD : 

1) Heat oil in a pan. 

2) Add Paneer, fry for few minutes. Take out to a warm water bowl to maintain the soft texture of Paneer.

3) In other pan, add some oil.

4) Saute onion, tomatoes and cashew nuts just for 5 minutes.

5) Take out to a mixie and grind to a fine paste. Now Masala paste gets ready.

6) Heat oil in a pan add butter.

7) When it gets heated, add ground masala paste and cook well. 

8) Add salt, red chilly powder, turmeric powder, roasted jeera powder, garam masala, ginger garlic paste, dhaniya powder, fresh cream and little sugar. 

9) Mix well and cook all the ingredients till the oil separates from the gravy.

10) Now add Paneer and cook for 2-3 minutes.

11) Finally add coriander leaves and kasuri methi and mix well.

12) Take out to a dish and serve hot.

TIPS : 

1) Fry paneer and keep in a normal water or warm water to maintain the soft texture.

2) Saute onion, tomato and cashew nuts for only 5 minutes till they get soft. Do not fry them more time.

2) Cook Paneer in gravy for only 2-3 minutes.

3) You can also add Honey in the place of Sugar.