Veg Akbari

Recipe for Veg Akbari.
Serves : 4 pax | Preparation time : 30 mins

Posted by : Chef Swaminatha Sharma

In high flame saute 4 sliced Pyaaz (Onion) in 2 tsp of ghee, to deep golden brown colour, allow to cool and grind to fine paste and keep aside.  

In a kadai, add 2 tsp of ghee, grated Garlic, fine chopped green chillies, and 4 tsp of Cashew paste.  Mix well and now add the Onion paste and mix well.  Add 2 tsp of Ambi's Masala Red Chilly powder, 2 tsp of Coriander powder and mix well.  Add 2 cups of Boiled veggies (Carrot, Capsicum, Beans, Potato, Cauliflower and Fresh green peas) and mix well.  Cook well in covered medium flame for 5 mins.  

Add 1 cup of Curd over it, add salt to your taste buds and mix well.  Add 1 tsp of crushed Kasuri Methi and fine chopped coriander leaves over it, and serve hot with Roti / Naan / Phulkas and Steamed Basmati rice of your choice.

Serve with Pride | Serve with Joy

Chole

Recipe for CHOLE

by Chef Swaminatha Sharma

Soak 200gms of Chole for 8 hours.  In a piece of cloth add 1 tsp of Tea Powder and tie it.  Drop in the pressure cooker and pressure cook chole with salt.  Allow to cool and drain the water and store the water for cooking.  Take chole aside.

In a kadai, add oil, bay leaf, cinnamon, cloves and cardamon, add finely chopped onion, GG paste, Tomato and cook until meshy.  Add 1/4 of chole in the mixture and mash it to fine paste.  Now add the remaining peas, add chilly powder, turmeric powder, coriander powder and jeera powder to your taste.  Mix well.  Add the drained water for consistency.  Allow to cook for 2 mins under cover.  Mix well again.  Once cooked, sprinkle fresh home made Garam Masala or aaharam's Home Made Garam Masala and Finely chopped coriander leaves.   Switch off.  In a small kadai, dry saute 2 tsp of Dhaniya powder until it changes the colour and aroma arises.  Allow to cool and grind to powder and sprinkle over the Chole.  Your authentic Chole is ready to serve with Batura.  Serve with Pride - Serve with Joy.

Vegetable Angara

Recipe for Vegetable Angara

Posted by Chef Swaminatha Sharma

Boil 1 cup of vegetables finely chopped. Beans, carrot, capsicum, Gobi and Green Peas with little salt, drain and keep aside.

In a kadai, add oil, saute, Jeera 1tsp, 1 slit green chilly, cinnamon, 1 bay leaf, 3 cloves, 2 cardamons, 1 big sliced Onion, 1 tsp ginger-garlic paste, 1-tomato chopped, 1 handful of Cashews one by one until meshy.  Allow to cool and grind to fine paste.  Add 1/2 glass water, mix well and strain it.  

In a Kadai, add oil, splutter 1 bay leaves, and add the mixture and cook for 2 mins.  Now add the cooked vegetables and mix well again.  Add 1/2 tsp of Aaharam Red Chilly Powder, 1/2 tsp of Turmeric powder, 1/2 tsp of Coriander Powder and 1/2 tsp of Jeera powder.  Mix well and check for water consistency and add water if necessary.  Cover and cook for 3 mins.  Remove lid, sprinkle 1/2 tsp of fresh Garam Masala, Kasuri Methi and finely chopped Coriander Leaves.  Serve hot with Naan / Roti / Phulkas.  Your Chef's Speical Vegetable Angara is ready.  Serve with Pride - Serve with Joy.

Chili Soy Dry Manchurian

Chilly Soya Dry Manchurian

Aalu Handi - ஆலு ஹண்டி

Aalu Handi - ஆலு ஹண்டி 

A Typical road side food being served in north India especially for vegetarians at Dhaba.  This food is always served hot with Roti (Tandoori) / Naan and tastes yummy.  One of my Chef friend from Rajasthan, during his visit to south India tour, shared this recipe to me and today thought of doing this.  Recipe is very simple, authentic and traditional.  In star hotels, Potato is replaced with non-veg items and the entire procedure is same.  

Ingredients, 15 ml Oil and 15 ml ghee.  Finely chopped onions 2 nos, Tomato Puree (2 nos), 1 nos slitted Green chilly, 1/2 inch Julienne Ginger (Cut into short, thin strips) Aaharam Chilly powder 1 and 1/2 TSP, turmeric powder 1/2 tsp, Freshly grounded Coriander seeds 1 & 1/2 tsp, Cumin Powder 1 tsp, Yoghurt 1 cup, fresh cream 1/2 cup and Potato diced 1 cup, 1 tsp kasuri methi and 1 tsp garam masala.

Heat Oil in kadai, add ghee and onions. Add salt and fry till golden brown.  Now add slit chilly, ginger, ginger garlic paste and mix well.  Add tomato puree, tomatoes mix will, cook in medium flame with closed lid for 5 mins.  Remove lid, mix well, add all the spices, yogurt and cover again for 2 mins in medium flame.  Once potatoes are cooked, add Fresh cream, kasuri methi and stir well.  Now top up with 1 tsp of Garam Masala  mix well and serve hot with Roti / Naan of your choice.  This goes good with Steamed basmathi rice too.  Serve with Pride...!!! Serve with Joy....!!!

Panneer Lazeez

Today's 10/11/2018 Special cuisine - Panneer Lazeez

Prepared by Chef. Suprajaa Sharma

Boil 2 onions and make it to fine paste.  Saute 2 tomatoes with Red chilly in Butter and make it to puree.  In a wok add butter / ghee, chopped onion and garlic, and add onion paste  and cook well.  Add turmeric powder, chilly powder and cook until fine aroma arises.  Add tomato puree and cook well.  Add 1 tsp of Kasuri Methi and mix well.  In the meantime take 10 to 15 nos of cashew, and make it to a fine paste and mix now to the above mixture.  Cook well in medium flame until you get a required consistency.  Now add dhaniya and jeera powder for flavour.  Now add cross chopped Panneer and mix well.  Add 2 tsp of Honey over it and mix well.  Sprinkle finely chopped coriander leaves over it and remove from flame and serve hot with Rotis / Phulkas / Naan of your choice.  Your special Panneer Lazeez is ready.  (Note : You can top up with grated Cedar Cheese for additional flavour / aroma / richness)

KFC Style Veg Kebabs

Recipe for KFC Style Veg Kebabs.

Boil 2 medium sized potatoes, 1 handful of green peas, 2 medium carrot and 1 cup of sweetcorns, drain water, mash it. Add to this 4 tsp of all purpose flour, 2 tsp of coun flour. In a kadai add 1 tsp of butter, add 1 no finely chopped onion, 1 tsp of GG paste, 10 nos of finely chopped beans and add to the mashed potatoes. To this add 1 tsp of chilly flakes, chopped celery, 1/2 tsp of Garam masala, 1 tsp of Herbs (Celery, oregano, etc - if available, else no need). Add required salt, 1 tsp of sugar and mix well and roll on to kebabs of your size. 

Dip the kebabs in Corn flour + maida paste (2 tsp of corn flour and 2 tsp of maida made into Bajji mix consistency). Roll on the same into grounded bread crumps and grounded Corn Flakes. Deep fry in oil and serve hot with Rice Bowl. Your yummy KFC style Veg Kebabs are ready to serve. Serve with Pride and Serve with Joy.

Makhai - Ki - Kebab

Recipe for Makai-Ki-Kebab

Posted by Student Chef : Varshini

Posted on 05/09/2017

Get Fresh Sweet Corn, bring to boil, strain water and mash it.  Add finely chopped onion, table salt, chilly powder, green chilly, little turmeric powder, GM powder, squeeze a pinch of lemon, mix well and make into kebab of your choice and size.  Dip in Corn flour batter, roll on the bread crumbs / Semolina crumps and deep fry.  Serve hot with Tomato Ketchup.  

Serve with Joy 

Serve with Pride.