Qaabooli

Ingredients:

Rice 1 kg                                                        
Bengal Gram Split (chana Dal) 250 gms
Salt to taste
Green Cardamoms 6 no
Cinnamon 2 inches stick
Cloves 8 nos

How to make qaabooli:

• Wash and soak the rice for half hour. Then boil with salt and half the whole garam masala till almost done.
• Wash and soak the chana dal for half an hour. Boil with salt, a little turmeric powder till just cooked (al dente).
• Heat oil, add the remaining cinnamon, green cardamom, cloves and saute.
• Add shahi jeera and when they crackle add ginger and garlic pastes and saute.
• Add chopped green chillies and a little browned onions.
• Add the cooked dal, garam masala powder, finely chopped coriander leaves and stir to mix well.
• Add turmeric powder, stir and take it off heat. Add yogurt and mix well.
• Transfer half of the dal mixture into another pan.
• Spread half the rice over the dal mix, spread browned onions, garam masala powder, chopped mint leaves, lemon juice, saffron dissolved in water or milk.
• Spread the remaining dal over this followed by rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron.
• Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook till done.

Shahi Paneer

Ingredients :

    250 gm:Paneer (cottage cheese)              
    1/4 cup:Beaten curd
    11/2 cup:Milk
    1 1/2 cup:omatoes (chopped fine)
    1/2 cup:Onion (chopped into strips)
    1/2" piece:Ginger chopped fine
    2-3:Green chillies chopped fine
    2-3:Cardamoms (crushed)
    1/2 tsp:Garam masala
    1/2 tsp:Red chilli powder
    2 tsp:Tomato sauce
    3 tsp:Ghee or butter
    Salt to taste

For Garnish:

   2 tsp:Grated paneer
   1 tsp:Chopped coriander

Method:

• Chop paneer into 2" fingers.
• Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
• Blend in a mixer till smooth.
• Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
• Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.

Aloo Aur Shakarkand Ke Kebab

Ingredients:

2 large potatoes
2 medium sweet potato (shakarkand)               
4 tbsp melted butter
4 tbsp mint leaves (phudina) chutney
1/2 cup khajur imli ki chutney
1 cup curds (dahi) , beaten
1/4 tsp black salt (sanchal)
1/2 tsp roasted cumin seeds (jeera) powder
1/4 tsp chilli powder
salt to taste
1/2 cup grated radish (mooli) and 1/2 cup

 Method:

 

• Parboil the potatoes and sweet potatoes in salted water. Peel and      cut  into large cubes.
• Thread the potato and sweet potato cubes alternately onto skewers.
• Brush them with a little melted butter and cook over a charcoal or electric barbecue till they are evenly browned (approx. 3 to 4 minutes) on all sides.
• Drain on absorbent paper and place in a serving dish.
• Top with the phudina chutney, khajur imli ki chutney, curds, black salt, cumin seeds powder, chilli powder and salt.
• Serve immediately garnished with radish and spring onions.

Broccoli and Cheese Balls

Ingredients:

1 tbsp oil
1/2 cup finely chopped onions                              
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1 cup finely chopped broccoli
2 tbsp cornflour
3/4 cup boiled , peeled and mashed potatoes
salt to taste
15 cubes of mozzarella cheese
cut into 25 mm (1”) cube
bread crumbs for rolling
oil for deep-frying



Method:

• Heat the oil in a pan, add the onions, garlic and green chillies and sauté for 2 minutes.

• Add the broccoli and sauté for another 4 to 5 minutes till the broccoli is almost cooked.

• Remove from the flame, add the cornflour, potatoes and salt and mix well.

• Divide the mixture into 15 equal portions and shape each portion into a flat round.

• Press a little in the centre of each round to make a depression. Place a mozzarella cheese cube in the centre of each round and roll again to form a ball.

• Roll each ball in bread crumbs in such a way that the balls are evenly coated from all sides.

• Heat the oil in a kadhai on a medium flame and deep-fry the balls, till they are golden brown in colour from all sides. Drain on absorbent paper and serve hot.