Egless Carrot Cake With Aata

Ingredients:

Sugar - 1.5 Cups

Carrot - 3 Cups Shredded

Atta - 2 Cups

Salt - 1/2 tsp

Baking powder - 2 tsp

Baking soda - 1/2 tsp

Orange Juice - 1/2 cup

Dalchini powder - 2 tsp

Oil - 3/4 Cup

Recipe

1. Preheat oven to 350 degrees.

2. With a large spoon, mix together- 1.5 cups sugar, 2 cups Aashirvaad Atta, 1/2 tsp salt, 2 tsp baking powder, 1/2 tsp baking soda, and 2 tsp dalchini powder.

3. Add 3 cups shredded carrots, 1/2 cup orange juice and 3/4 cup oil to the above mixture.

4. Mix everything well and then add 1 cup chopped walnuts and 1 cup raisins to the mixture.

5. Pour mix into a greased pan and bake till toothpick comes out clean.

PUDINA Salad

Ingredients:

Pudina/Mint: 1 bunch

Green Chillies: 2 - 3

Coriander Leaves : A handful

Brown Bread/Milk Bread - 12 pieces

Onion - 1 finely chopped

Cabbage - A handful

Salt to Taste

Pepper powder : 1/2 tsp

Jeera Powder: 1 tsp

Coriander Powder: 1 tsp

Bengal Gram Flour: 2 tbsp

Procedure:

1. Grind Pudina/Mint with green chilies to a very fine paste by adding little water.

2.  Mix pudina paste from step 1 with Bengal Gram flour, Jeera powder, Coriander powder and svalt to taste.

3. Apply this paste on all over the bread as shown in picture.

4.Heat the pan and apply oil on it. Take the bread and put it face down on the pan.

5. Toast it on both sides of the bread.

6.For the toppings fry onion and cabbage with little oil for 2 - 3 mins. Add pepper powder and salt to taste.

Serve Toasted pudina bread with Onion Cabbage toppings on it.

Cabbage Salad

Ingredients
Cabbage - 1/2 small (sliced)
Carrot - 1 (shredded)
Green Bell Pepper (capsicum) - 1/2 (sliced thinly)
Mung Sprouts - 1 cup
Jicama - 1/2 cup (julienned)
Cilantro - 2 tblsp (finely chopped)
Almonds - 10 (chopped)

For Dressing
Orange Juice - 1/2 cup
Ginger juice - 1 tsp
Salt - 1/4 tsp
Sugar/ Honey - 1 tblsp
Black Pepper Powder - 1/8 tsp

Method
1. Mix all the vegetables together. Chop all the vegetables in uniform size.
2. Whisk together all the ingredients for dressing.
3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.
4. Chill the salad and serve as a healthy meal.

Variations : You can make the salad colourful by adding other vegetables like red cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc. Sometimes I also like to add raisins.

Cabbage Salad

Ingredients
Cabbage - 1/2 small (sliced)
Carrot - 1 (shredded)
Green Bell Pepper (capsicum) - 1/2 (sliced thinly)
Mung Sprouts - 1 cup
Jicama - 1/2 cup (julienned)
Cilantro - 2 tblsp (finely chopped)
Almonds - 10 (chopped)

For Dressing
Orange Juice - 1/2 cup
Ginger juice - 1 tsp
Salt - 1/4 tsp
Sugar/ Honey - 1 tblsp
Black Pepper Powder - 1/8 tsp

Method
1. Mix all the vegetables together. Chop all the vegetables in uniform size.
2. Whisk together all the ingredients for dressing.
3. Mix the dressing with the chopped vegetables. Adjust any seasoning if required.
4. Chill the salad and serve as a healthy meal.

Variations : You can make the salad colourful by adding other vegetables like red cabbage, beetroot, colourful bell peppers, red radish, cauliflower etc. Sometimes I also like to add raisins.

Cranberry Jam

Ingredients
Fresh Cranberries - 1 bag (8 oz)
Water - 1 cup
White Sugar - 1 cup
Brown Sugar/ Jaggery - 2 cups
Vineger/ Orange juice - 1/2 cup
Cardomon powder - a pinch (optional)

Method

1. Wash the cranberries and cook it in the microwave for 2 minutes. If you do not have microwave, bring the water to a boil and add the cranberries. When the cranberries skin pops and it is half cooked, remove from stove.
2. Puree the cooked cranberries along with the water in a blender.
3. In a pan, mix the remaining water, brown sugar, white sugar, vinegar/orange juice, cardomon powder and bring it to a boil.
4. Add the cranberry puree and cook until it reaches the jam consitency.

Khandavi

Ingredients
Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Sesame Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)

Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.

Carrot Rice

Ingredients
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slitted)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish

For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)

For Masala
Coriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp

Method
1. Cook the rice separately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
          (If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavor and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.

Kasayam For Cold

Ingredients

*Dry Ginger (Chukku)  - 1" piece
*Black peppercorns (Mialgu)  - 5-6
*Thippili (Long Pepper) - 1 piece
*Coriander seeds - 5-6
*Cumin seeds - 1 tsp
*Basil (Tulsi) leaves - 5
*Ajwain leaves - 2
*Water - 2.5 cups
*Panam Karkandu/ Honey/ Karupatti - to sweeten

Add if available

*Thoothuvalai leaves - 2
*Kuppaimeni (Indian Nettle) leaves - 2
*Mint Leaves - 2-3

Method

*Slightly crush the seeds (coriander, cumin, peppercorns), thippili (long pepper) and dry ginger using a mortar and pestle.
*Take the water in a sauce pan. Add the crushed items.
*Tear and add the herbs. If you have dried herbs, add as such.

Neer Dosa

1. soak 1 cup rice in enough water for 4 to 5 hours or overnight. i generally soak overnight and then grind them the next day.

2. drain the soaked rice and add them in a wet grinder jar.

3. just add enough water for grinding the rice. if you add all the water then you won’t be able to grind the rice well.

4. grind to a smooth batter and then take it in another bowl or pan. the batter should not have tiny coarse particles of rice. if the grinder becomes hot, then wait for some minutes and then grind again.

5. add more water to get a thin flowing watery consistency almost like that of milk. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water accordingly. you can add from 1.5 to 2 cups of water.

6. add salt as required.

7. in a cast iron pan or a non stick pan. drizzle ½ tsp of oil. before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. if the water droplets sizzle and evaporate, then the pan is ready to make dosas. avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.

8. just spread the oil all over with a spoon. you can also use a small piece of cotton kitchen towel to do the same. or you can dip half of an onion in oil and smear the pan with the halved onion.

9. stir the batter in the pan/bowl and take a ladle full of batter.

10. then pour the batter moving outwards to inside like the way we do for rava dosa. or you can just spread the batter and tilt/rotate the pan. do not spread the batter with the back of the ladle like the way we do for regular dosas.

11. fill in the large gaps too with some of the batter.

12. cover with a lid and cook the neer dosa till done. don’t brown it.

13. here the neer dosa is done. neer dosa is never flipped. just the base has to be cooked well. when the dosa is cooked, it separates from the pan.

14. make a triangular fold on the tawa itself.

15. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate. once they cool down, you can keep them in a casserole or an airtight container/dabba.

16. serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma. neer dosas remain soft even after they get cooled down. so you can serve them later too.

Naan Katai

Ingredients

(measuring cup used, 1 cup = 250 ml)
1 cup maida or all purpose flour, 125 grams
¼ cup besan/gram flour, 40 grams
½ tsp baking soda
1 tsp baking powder
2 tbsp sooji/fine rava/cream of wheat, 20 grams
2 to 3 pinches or ⅛ tsp nutmeg powder or grated nutmeg
½ tsp cardamom powder
½ cup ghee (semi solid) or butter at room temperature, 80 grams
½ cup sugar, 100 to 110 grams or ⅔ cup powdered sugar or icing sugar or as add as per taste
½ tbsp dahi/curd or yogurt
1 to 2 tbsp milk
few almonds or chironji/charoli

Instructions

powder the sugar finely in a grinder.
then cream the ghee and powdered sugar with a electric mixer or blender. you can also cream in a food processor.
the mixture should become smooth, light and creamy.
sift the the following dry ingredients - maida or all purpose flour, gram flour/besan, baking powder and baking soda. keep the sifted dry ingredients aside.
add curd/yogurt to the creamed ghee+sugar mixture. mix very well.
now add the sifted dry ingredients. also add the sooji/rava/cream of wheat, cardamom powder and nutmeg powder.
gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
pinch medium sized balls from the dough.
roll them evenly in your palms. slightly flatten them. press chironji or almonds on the top lightly.
you can also make some criss cross designs on the nankhatais with a fork or toothpick.
place the cookies in a baking tray.
keep some space between them as they expand while baking.
bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
remove and place them on wire racks.
when cooled, store the nankhatai in an air tight container.

NOTES
as the temperatures vary in different oven models, keep an eye while baking. if the nankhatais are not baked enough then bake them for some more minutes.

11 different names of Pani Puri in different locations of India

Whoa! You did NOT know these. Oh, and by the by, we are not to be held responsible for all the hunger pangs that'll assail you after reading this.

1. Pani Puri

The most obvious one, this is the most popular name in most parts of India and the world. Pani Puri is used in Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu and even in parts of Nepal. Although addressed by the same name in all these regions, the pani puri greatly varies in taste. While in Mumbai it is predominantly the hot ragda (thick white peas curry) variety that you get with the meetha imli chutney, in MP, there is potato mash added and noboondi in the water. In Gujarat, the tradition is to add finely diced potatoes with some boiled moong, sweet chutney made of dates and boondiadded to the paani. In Bangalore, onions are also added to the mix. VaticaAnd we are sure you're getting hungry reading all this about Pani Puri.
2. Puchka

More famous in Eastern India (West Bengal and Assam) as Puchka, the snack is also called by the same name in Bangladesh. Puchkas are quite different from pani puris in terms of content and taste. Puchkas use a mixture of boiled gram and mashed potatoes as the filling, the chutney is tangy rather than sweetish and the water is spicy. Puchkas are also slightly bigger in size and the puris are darker in colour. Bihar and Jharkhand also know the delicious snack as Puchka.

3. Gol Gappe

The delicious snack of puris filled with tangy water is known as Gol Gappe in Northern India. Almost all of North India, except Haryana, refers to it as Gol Gappe. The taste in Northern India is pretty much the same and it is a favourite. With Gol Gappa stalls lining every street and corner, this is probably equivalent to North India what Vada Pav is to Maharashtra. Gol Gappe are made from a mix of potato and chickpea stuffing, chutney and very tangy water. The water has a dash of mint and lots of spices added to it. Also, in some places in North India, the puris for the Gol Gappe are not very round but slightly longish. FeauteeNathu Sweets, Bengali Market in Delhi is the best place to relish some delish Gol Gappe.

4. Pakodi

Do not confuse these with the very famous pakodas, but pani puri is referred to as Pakodi in some interior parts of Gujarat. The taste and the preparation remains similar though there are considerable differences. Sev is sometimes an interesting addition to Pakodi in some places. Pakodis generally leave the sweet chutney out but incorporate onions. The water is heavy on mint and green chillies. Quite a deviation from the sweet-spicy snack, pakodis are quite stuffed and spicy.H2 Photography 21 Wordpress BlogSantosh Dabeli & Pakodi Centre in Gandhinagar is one of the most famous places in Gujarat to enjoy Pakodis.

5. Paani ke Patashe

Literally translated from both the main ingredients of the dish, puris and the tangy water, Paani ke Patashe is what pani puri is called in parts of Haryana. The taste though is quite similar to that of Gol Gappe.

6. Patashi

Not to be confused with the sweet made of sugar, Patashi is another name for pani puri. Popular as Patashi or Paani ke Batashe in Rajasthan and Uttar Pradesh the main ingredients here involve the use of different spices for the water though the filling stays the same, i.e, potatoes and chickpeas or gram. In Lucknow, one can taste Paani ke Batashe with 5 different types of water, called Paanch Swaad ke Batashe (spheres of 5 tastes), famous at Hazratganj. The water for Patashi is generally made from dry mangoes.

7. Gup Chup

A very interesting name this. Pani puris are called Gup Chup in parts of Odisha, South Jharkhand, Chhatisgarh, Hyderabad, and Telangana because of the sound they make when the puris burst and the water fills the mouth. Gup Chups generally consist only of boiled chickpeas or white peas and spicy water, eliminating the potatoes. As a result, they are much lighter to eat. Onions are not always added but can be,

8. Phulki

While Gujaratis refer to chapati asphulkas, pani puri is called Phulki in the eastern parts of Uttar Pradesh and some regions of Nepal. The preparation for Phulki is the standard and it is only the name that differs. Phulki is traditionally not used as it is often confused with the Ramadan savoury of Dahi Phulki, which is essentially dahi vadas where the vadasare made of chickpeas instead of split black lentils. Phulki is not very common and rarely used though.

9. Tikki

It is only in Hoshangabad in Madhya Pradesh where pani puri is referred to as Tikki. For the rest of the world, Tikkis are aloo tikkis but for these guys, tikkis are yummy puris stuffed with potatoes or chickpeas and dipped in tangy water!

10. Padaka

Once again, a one-off name, Padaka is what the people of Aligarh, UP, call pani puri. 

11. Water Balls

The poor English perhaps had no idea what to call these so they simply translated pani puri to water balls. The funniest name of pani puri so far!

Paneer Butter Masala

Ingredients needed

   Onion -2
   Tomato puree - 1 cup
   Ginger garlic paste -1 tbsp
   Paneer - 200 grams (I used home made paneer)
   Cashew nuts -2 tbsp
   Kasuri Methi -3/4 tsp (dry fenugreek leaves)
   Salt as required

   Spice Powder

   Garam masala powder - 1 tsp
   Coriander powder - 2 tsp
   Chilli Powder - 3/4 tsp
   Turmeric powder - 1/4 tsp

   For the seasoning

    Butter- 2 tbsp + Oil-1 tbsp
    Cinnamon -1 inch piece
    Cloves- 2
    Cardamom -1

   For Garnishing

   Fresh cream - 1/4 cup (dairy cream)
   Finely chopped coriander leaves

Preparation

Making paneer butter masala is a breeze if you keep all the 4 paste ready.

Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.

Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.

Keep Ginger garlic paste ready -1 tbsp

Cut paneer into cubes. I used homemade paneer.

Method

Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.

Cook until the raw smell of the tomato goes and it starts leaving oil.

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Pulse bhel

Ingredients:

2 Cups of Boiled Pulses
2-3 tsp of Green Coriander Chutney
2-3 tsp of Date and Tamarind Chutney
1-2 tbsp of warm curd / yogurt.
1-2 tsp lemon juice
Salt and Chaat Masala to taste
Chopped Tomatoes for Garnishing
Chopped Coriander for Garnishing
Mild Sev for Garnishing

Method:

Add all the ingredients in a bowl and mix well. Add salt, chaat masala and lemon juice as per the taste. Serve it in a serving bowl and garnish it with chopped tomatoes, coriander and sev. Have a healthy and tasty chaat ready in minutes.

Tip:

For more healthier version, you could use low-fat yogurt/curd and replace sev with crushed roasted papad.
Black Chickpea will take longer time to be soaked and boiled.

Mumbai style Ragda Pani Puri Recipe:

Mumbai style Ragda Pani Puri Recipe:

Ingredients:
24 homemade Pani puris (or store bought)
1 small Onion,finely chopped(optional)
1-2 tbsp. Coriander leaves,chopped

for ragda:
1/2 cup White peas
1/4 tsp Kala namak(black salt)
1/4 tsp Roasted Cumin powder
1/4 tsp Chaat masala
1/4 tsp Turmeric powder
a pinch of Asafoetida(hing,optional)
1/2 tsp Oil
Salt to taste

for pani:
3/4 cup Mint leaves
1/3 cup Coriander leaves
2 small Green chillies
1/2" Ginger,chopped
1 tbsp. Sugar
1 tsp Lemon juice
2 tsp Panipuri masala(I use Everest brand)
3/4 tsp roasted Cumin powder
3/4 tsp Kala namak(black salt)
1/2 tsp Chaat masala
Salt to taste
3-4 tbsp. Meetha Chutney/Sweet Chutney
4-5 cups of water

Method:
for ragda:
Wash and soak white peas for 5-6 hrs or overnight. Wash and drain again and add fresh water and pressure cook for 1 whistle and simmer it for 5-6 mins. White peas really cook fast and it is better if you simmer it after the first whistle otherwise it will become really mushy.
Heat oil in a pan/kadai and add asafoetida and then add cooked white peas, salt, turmeric powder and roasted cumin powder and simmer it for 5-6 mins until the mixture is thick. Ragda thickens gradually when it sits,do not make it very thin(runny) or dry.Ragda should be thick and slightly runny.
Add kala namak and chaat masala and mix well. Keep it HOT until you serve pani puri.
for pani:
Grind mint leaves and coriander leaves with ginger, green chilles, salt, sugar, lemon juice, chaat masala, cumin powder and black salt(kala namak) to a fine paste.
Reserve half the paste aside and mix the rest of the ground chutney with 4 cups of water and mix nicely. You can store the left over green chutney and use it for other chaats or freeze it for later use.
Add 3-4 tbsp. of Meetha(sweet) chutney and pani puri masala and mix well. Now taste the water and adjust the pani taste according to your wish by adding either extra sweet chutney or ground mint chutney or pani puri masala or more water. If you balance the pani right the pani puri tastes more delicious. It should be slightly chatpata but well balanced with flavors. Remember that the ragda is slightly bland and also we do not serve Meetha chutney along, so balance the flavors accordingly. Sprinkle some coriander leaves and chill it for 3-4 hrs until the flavours are blended well. Keep the pani COLD until serving.
to serve Ragda Pani Puri:
Arrange 8 puris in a plate with some ragda ,onion-coriander mixture aside and a bowl of pani.
Make holes in the puris and stuff it with 1 tbsp. hot ragda and top it with onion-coriander mixture and dip it in cold pani and enjoy!!
ragda pani puri
Notes:
I strongly suggest to use Meetha chutney in the pani recipe as it elevates the taste of pani puri to a different extent. In case if you do not have Meetha chutney soak a gooseberry sized tamarind in 1/4 cup of water and extract pulp. Simmer it along with 4-5 tbsp. of sugar or Jaggery until it is thick and let it cool completely before you use it. Though you can use the tamarind mixture mixed with sugar directly, I suggest you to simmer the tamarind-sugar(jaggery) mixture which tastes better than just the plain tamarind-sugar mixture.
If you do not have pani puri masala in hand you can even use jaljeera powder instead. If you do not have both you can increase the quantity of chaat masala in the recipe.
This Ragda puri tastes best when the ragda is served hot and the pani is served chilled.
The usage of onions is entirely optional, I add it sometimes and skip sometimes.
You can slightly spice up the ragda by adding 1/2 tsp red chili powder to it while it is simmering.
If you like you can even add boiled and slightly mashed potato to the ragda mixture.
ragda pani puri

If you love chaats, check out few other chaat recipes here in my blog:
Aloo Chana Chaat
Bhel Poori-Sookha waala
Canape Sev Poori
Dahi Bhalla
Dahi Puri
Pav Bhaji
Ragada Patties
Technorati Tags: ragda pani puri, mumbai style pani puri recipe, pani puri recipe, chaats, indian chaat varieties, golgappa recipe, mumbai street food, ragda recipe, quick pani puri recipe, street food
prathibha Garre at 9:16 AM
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Paneer Butter Masala Recipe-Restaurant style

   Ingredients needed

   Onion -2
   Tomato puree - 1 cup
   Ginger garlic paste -1 tbsp
   Paneer - 200 grams (I used home made paneer)
   Cashew nuts -2 tbsp
   Kasuri Methi -3/4 tsp (dry fenugreek leaves)
   Salt as required

   Spice Powder

   Garam masala powder - 1 tsp
   Coriander powder - 2 tsp
   Chilli Powder - 3/4 tsp
   Turmeric powder - 1/4 tsp

   For the seasoning

    Butter- 2 tbsp + Oil-1 tbsp
    Cinnamon -1 inch piece
    Cloves- 2
    Cardamom -1

   For Garnishing

   Fresh cream - 1/4 cup (dairy cream)
   Finely chopped coriander leaves

Preparation

Making paneer butter masala is a breeze if you keep all the 4 paste ready.

Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.

Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.

Keep Ginger garlic paste ready -1 tbsp

Cut paneer into cubes. I used homemade paneer.

Method

Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.

Cook until the raw smell of the tomato goes and it starts leaving oil.

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.

Important tips for beginners

You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.

Adjust water according to the consistency required.

The above tips are common for most of the Punjabi subzi/ side dishes

Kaju Curry

Ingredients

2 tablespoons butter
1 tablespoon ginger garlic paste
3 tablespoons onion paste
2 tablespoons cashew nut paste
1 tablespoon cuscus paste
2 tablespoons coconut paste
2 teaspoons red chili powder
2 teaspoons garam masala powder
1 teaspoon haldi (turmeric) powder
3 tablespoons fresh cream
2 tablespoons milk
salt as needed
vegetable oil as needed
1 cup cashew nuts

Directions
 

1. Heat a pan with butter, add ginger-garlic and onion pastes. Fry for 3 minutes. Now add cashew nuts, cuscus and coconut pastes . Mix well.
2. Now sprinkle red chili, garam masala and haldi powders. Mix well and then add fresh cream, milk and salt. Stir and boil for 2 minutes. Set aside.
3. Heat a deep frying pan with oil. Deep fry the cashew nuts and add the nuts to the gravy. Stir and mix and serve.

Pregnancy Week by Week: Week 8

Although your little one's only the size of a gumball now, most of her is starting to form. Read on to find out more about what happens in week eight in your pregnancy.

Your Baby

Last week, your baby’s brain started to develop into three distinct structures. This week, other body parts are beginning: Hands and feet are forming tiny webbed fingers and toes. And the tail your little one has been sporting starts to disappear. 

The extremities aren't the only things developing! Your baby’s intestines also begin to form a middle loop, which moves into the umbilical cord because there's not enough room for it in the abdomen. Even at this early stage, the intestines are working to carry waste away from the body. 

A month from now, when there's more room in your little one's belly, the intestines will move back into the abdomen and out of the cord.

Your tiny resident is about the size of a gumball, weighing in at about 0.25 grams and measuring anywhere from 7 to 17 millimetres (roughly 0.5 inch). But the embryo's shape is more cubical than round.

Your baby’s body is also beginning to become sensitive to touch. This is because the developing nervous system is already communicating with the muscles. 

Your Pregnancy

It's time for your first prenatal visit! Whether you pick an ob-gyn, a family physician, a nurse practitioner, or a midwife, it's important that you be comfortable with his or her philosophy and practices. 

Your visits are usually scheduled once a month until the last two months, then more frequently until birth. These check-ups offer the perfect opportunity to ask questions - so don't hesitate to bring up any concerns, large or small! Write them down between visits so you won't forget. 

It’s a subject of much debate: When should you share your exciting news with the rest of the world? Some couples tell close friends and family right away, while others choose to wait until they're past the first trimester, when they’re well on their way. 

Some women prefer to wait until they're showing. When it comes to telling your boss, only you can make that decision. If you have a high-risk pregnancy (or if morning sickness is keeping you tethered to the bathroom), you may need to share the information sooner rather than later so you can discuss a flexible work schedule. 

Whatever the case, know that you can't be fired from your job for being pregnant if you work for a company of 15 or more employees, under the Federal Pregnancy Discrimination Act of 1978. And most states have additional legislation to protect those who work for smaller businesses. 

From the Experts

"[Fatigue] is a common symptom in early pregnancy," says expert and registered nurse Elaine Zwelling. "A good diet, plenty of sleep, and exercise can go a long way to heading off exhaustion."

Apple Chutney

Ingredients

• 6 Granny Smith apples, peeled, cored and half-inch diced
• 1 cup chopped yellow onion
• 2 tablespoons minced fresh ginger
• 1 cup freshly squeezed orange juice (2 oranges)
• 3/4 cup good cider vinegar
• 1 cup light brown sugar, lightly packed
• 1 teaspoon whole dried mustard seeds
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 teaspoons kosher salt
• 3/4 cup raisins
  

Receipe

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks

Polenta Cake with Blackberries and Fresh Corn

This tender cake brings out the sweet side of fresh summer corn.

Cake

• 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided
• ⅔ cup stone-ground yellow cornmeal or polenta
• ⅔ cup sugar
• 2 tsp. baking powder
• ½ tsp. coarse sea salt
• 6 oz. firm silken tofu, drained (about ⅔ cup)
• ⅓ cup olive oil
• ½ cup almond milk
• ¾ cup corn kernels from freshly shucked corn on the cob
• 1 cup blackberries (about 4 oz.)
• 1 tsp. confectioners’ sugarSauce
• 3 cups blackberries (about 12 oz.), divided
• ¼ cup sugar
• 1 Tbs. lime juice
• 2 tsp. chopped fresh thyme, plus sprigs for garnish
• 1½ tsp. grated lime zest     

Reciepe

1  To make Cake: Preheat oven to 375°F. Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.

2  Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl. Remove 1 Tbs. cornmeal mixture; set aside.

3  Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth. With machine still running, pour in oil. Stir with spoon, add remaining 2 Tbs. flour, and pulse 10 seconds more, to combine. Transfer to bowl, and whisk in almond milk. Stir almond milk mixture into flour mixture. Toss corn kernels and blackberries with 1 Tbs. reserved cornmeal mixture, and fold into batter. Transfer to prepared cake pan.

4  Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.

5  Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat. Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened. Transfer to serving glass or bowl, and cool 15 minutes. Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.

6  Unmold Cake on wire rack to cool. Sift confectioners’ sugar over Cake.

MINT CHOCOLATE CHIP ICE CREEM

Ingredients

• 2 cups loosely packed mint leaves
• 2 cups plus
• 2 tablespoons whole milk
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 4 tablespoons cornstarch
• 3 tablespoons cream cheese, room temperature
• Kosher salt 1 
• 3.5-ounce chocolate bar

Receipe

Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.

Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.

In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.

Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.

Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.

While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.

When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.

VANILLA MUG CUP CAKE

Ingredients 

• 251 mL (1 cup) all-purpose flour, sifted
• 250 mL (1 cup) granulated sugar
• 125 mL (1/2 cup) high quality cocoa powder
• 5 mL (1 tsp) baking powder
• 1 egg
• 175 mL (3/4 cup) whole milk
• 175 mL (3/4 cup) vegetable oil
• Toppings, like whipped cream, powdered sor chocolate sauce
  

RECIEPE

Combine all ingredients and mix until just combined — do not over mix

Divide between four mugs

One at a time, microwave on high for 2 1/2-3 minutes, until cake rises above the mug

Let cool for 2 minutes and garnish with desired toppings

Tip: Cakes can be made in mugs, cooled and then frozen for up to a month. Add toppings just before serving.

Garnish with twirls of lemon peel.

Tip: For a stronger lemon flavour, use 1 mL (1/4 tsp) vanilla extract and 15 mL (1 tbsp) fresh lemon zest instead. Finish with a lemon glaze: heat 125 mL (1/2 cup) granulated sugar and 50 mL (1/4 cup) fresh lemon juice over low heat and stir until sugar melts. Brush over cakes while they’re still warm and let it soak in for 20-30 minutes before serving.

Pan Cake

Ingredients:

1 cup (150g) self-raising flour

1 tbsp sugar

1 egg, lightly beaten

3/4 cup (180ml) milk

50g butter, melted

Method:

In a bowl mix flour and sugar.

Beat in the egg and then milk at little at a time until batter is smooth and lump-free.

In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.

When large bubbles form on the surface, flip over and cook until lightly golden on the other side.

MASHROOM PARATHA

Ingredients

For The Dough

1 cup whole wheat flour (gehun ka atta)
1/2 tsp
1/2 tsp salt
1 tbsp
1 tbsp curds (dahi)

For The Filling

1 cup finely chopped mushrooms (khumbh)
salt
salt to taste
1/2 tsp
1/2 tsp coriander (dhania) powder
1/2 tsp
1/2 tsp cumin seeds (jeera) powder
1 tsp
1 tsp oil
1 tsp
1 tsp red chilli powder
1 tsp
1 tsp besan (bengal gram flour)

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
ghee
ghee for cooking

Recipe 

For the dough

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough warm water.

2. Cover with a wet muslin cloth and keep aside for 20 to 30 minutes.

3. Divide the dough into 8 equal portions and keep aside.

For the filling

1. Combine the mushrooms, salt, coriander powder and cumin seeds powder along with 2 tsp of water in a microwave safe bowl and microwave on high for 3 minutes or till cooked.

2. Remove and keep aside.

3. Heat the oil in a pan, add the mushrooms and red chilli powder, mix well and cook for 10 minutes, or till the mushrooms are cooked.

4. Sprinkle besan and saute for another 2 minutes.

5. Remove from the flame and keep aside to cool.

6. Divide the filling into 8 equal portions and keep aside.

How to proceed

1. Roll out a portion of the dough into a circle of 4” diameter.

2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.

3. Roll out again into a circle of 6” diameter, using little whole wheat flour.

4. Repeat the same to make 7 more parathas.

5. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.

6. Serve hot.

Dabeli

Ingredients

•  500 gm Potatoes
• 100 gm Roasted ground nuts
• 100 gm Pomegranate seeds
• 150 gm Nylon sev
• 4 tbsp Ghee or Butter
• 1 tbsp Garlic chutney
• 2 tbsp Coriander chutney
•  2 medium size Onions (finely chopped)
• 1 tsp Cumin-coriander powder
• 10 Dabeli bun
• Water according to requirement
  

For seasoning

• 1 tbsp Oil
•  1 tsp Fennel seeds
•   2 tsp Green chili paste
•   ½ tsp Turmeric powder
•  2 tsp Red chili powder
•   2 tsp Powder sugar
•  3 tsp Lemon juice
•   1 tsp Garam masala
•   1 tbsp Coriander leaves (finely chopped)
•  Salt to taste

• Boil potatoes for 4-5 vessels in cooker.
• After it is cooled, peel and mass properly.
• Roast groundnuts and remove skin.
• Heat 1tea spoon oil and roast groundnuts in it.
• Sprinkle salt and cumin coriander powder in it. Keep a side.
• Heat oil in a pan at slow flame.
• Add fennel seeds in it.
• Add potatoes, salt, sugar red chili powder, green chili paste, turmeric powder, garam masala, lemon juice in it.
• Mix it properly.
• Also add coriander leaves.
• Now add pomegranate seeds, ground nuts and mix it well.
• Cut bun from middle.
• Apply both chutney one-one sides.
• Stuff all masala in bun add onions and sev on masala in each bun.
• Heat ghee in a pan and roast all bun.
• So dabeli is ready to serve.
• Serve with sauce, green chutney.

Pani Puri

Ingredients: 

• 2 Green Chillies 
• 1/2 Cup Coriander Leaves 
• 3 Cup Mint Leaves 
• Cumin Seed Powder 
• 1 Tsp. Black Salt 
• 1/2 Tsp. Pepper Powder 
• 1 Tsp. Pani Puri Masala 
• Salt 
• Lemon Juice 
• Ice-Cold Water 
• 2 Chopped Boiled Potatoes 
• 1/2 Cup Soaked Moong 
• 1/2 Cup Soaked Boondi 
• Black Salt 
• Puffed Puri 
  

Recipe: 

• To make the tangy flavored water, chop 2 green chillies roughly and add 1/2 cup coriander leaves, 3 cups mint leaves, flavoring spices like 1/2 tsp. cumin seed powder, 1 tsp. black salt, 1/2 tsp. pepper powder, 1 tsp. pani puri masala, salt and lemon juice and grind it all into a smooth paste. 
• Remove the paste into a bowl and add 3 cups of ice-cold water to it. 
• Strain the water and keep it in the refrigerator to chill for atleast 2-3 hours. 
• Add 4-5 ice cubes to the tangy flavored water before serving.
• To make the filling, take 2 chopped boiled potatoes and add 1/2 cup soaked moong or boil the moong for 5-6 minutes, 1/2 cup soaked boondi and season it it black salt and cumin seed powder and mix them well.
• Take the puffed puri and make a hole in it in order to spoon the filling into it.
• Add little date & tamarind chutney (as per your liking) and the tangy water that we made into the puffed filled puri.
• Pani Puri is ready to eat.

Shahi Biryani

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 8-10 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• ½ A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2-4 pinch Saffron,pods Cardamom, Cinnamon
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• 2 tsp Ghee
• Salt to taste
  

Directions

• Smear ginger-garlic paste.
• Keep them aside, fry the sliced onions in a heated pan on low flame till light brown.
•  Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the ginger garlic paste.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of fried mixture
  
  over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. 
• Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.

Chocolate coated fruity pops

Ingredients

• 250g strawberries
• 1 3/4 Greek-style yoghurt
• 1/3 Cup milk
• 2 Tablespoon honey.
  

Directions

• Place 250g strawberries, washed, hulled, chopped in a food processor and process until smooth. 
• Transfer to a large jug. Stir in 1 3/4 cups Greek-style yoghurt, 1/3 cup milk and 2 tablespoons honey. 
• Pour into 8 x 1/3 cup popsicle moulds. 
• Place a popsicle stick in each one and freeze for 3-4 hours or overnight or until set. 
• Remove from the moulds and drizzle the tops with chocolate ice magic and sprinkle with hundreds and thousands. 
• Serve immediately.

Red Lentils

Ingridients

• 2 Tbs. curry powder
• im2 Tbs. 2 cups diced red kuri squash or sweet potato
• 1 medium onion, chopped (1½ cups)
• 2 large carrots, chopped (1 cup)
• 2 cups red lentils
• 1 cup plain low-fat or soy yogurt
• 4 cups low-sodium vegetable broth
• 4 cloves garlic, crushed
• 3 whole green cardamom pods
• 2 bay leaves
  

Reciepe

• Heat oil in large saucepan or Dutch oven over medium heat. 
• Add curry powder, and stir 30 seconds, or until fragrant. 
• Add squash, onion, and carrots, and sauté 1 minute.
•  Add lentils, and stir 30 seconds, or until coated with oil and curry powder. 
• Stir in yogurt, then broth. Add garlic, cardamom, and bay leaves. 
• Reduce heat to medium-low, and simmer 45 minutes. 
• Remove cardamom and bay leaves, and season with salt and pepper, if desired.

Rajasthani Chakki ki Sabji

Ingredients

• 2 Cups Atta
• 2 Tablespoon oil
• 1 Tablespoon Garam Masala
• 1 Onion
• 1 Teaspoon Garlic
• 2 Tablespoon Curd
• 1 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 4 Teaspoon dhaniya powder
  

Directions

•  Take atta in a bowl and make a loose dough by adding water as needed. Keep it aside for 1/2 hour. Knead dough 3-4 times so that it becomes loose and fluffy. 
•  Transfer the dough into a fine sieve. Place the sieve under running water and start stretching the dough with your hands until all the dough looks stretched. spread out the stretched dough on a plate or cutting board. Cut into pieces and deep fry it to make the chakki.
•  . Heat oil in a pan,add garam masala and cook for a few seconds. Add onion and garlic and cook for another minute. Add curd and dry masala to it the pan and mix. 
•  Cook till the oil separates, then add one cup of water. Once it comes to a boil, add the fried chakki pieces to it. Enjoy a unique delicacy.

Chocolate Maple Bread

Ingredients

• ½ cup butter, softened
• 1 cup low-fat sour cream, at room temperature
• 2 large eggs
• 1¼ cups maple syrup
• 1¾ cups all-purpose flour
• ½ cup cocoa powder
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
  

Recipe

1. Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray.

2. Cream butter 30 seconds to 1 minute in bowl with electric mixer. Beat in sour cream until smooth. Beat in eggs one at a time until well combined. Beat in maple syrup.

3. Sift together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into large bowl. Add dry mixture to wet mixture, and mix until just combined.

4. Pour batter into prepared pan, and bake 50 to 60 minutes, or until knife inserted in center comes out clean. Cool in pan.

All Green Salad With Citrus

Ingridents

• 2 tablespoons finely chopped shallot
• 2 tablespoons red wine vinegar
• 1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 teaspoons honey
• 1/3 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
  

For Salad 

• Kosher salt
• 2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
• 1 romaine heart, roughly chopped
• 1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
• 1 ripe avocado, cut into 1/2-inch cubes
• 15 basil leaves, torn
• 1/3 cup torn fresh dill fronds
• Freshly ground black pepper

For the vinaigrette:
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.

For the salad:
Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.

In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.