Malai Kofta

An unusual non-fried version of koftas. Use fresh paneer for best results.
Ingredients for the Koftas:
1 cup paneer
1 tbsp plain flour(maida)
A pinch backing powder
2 green chillies chopped
2 tbsp coriander chopped
Salt to taste

Ingredients for gravy:
100gm fresh tomato pulp
1 cup milk
¼ cup cream
1 tbsp kasuri methi
1 tbsp oil
Salt to taste
To be ground into a paste:
¼ cup onions chopped
3 cloves garlic
2 green chillies
2 tbsp coriander seeds(dhania)
1 tbsp cumin seeds (jeera)
1 tbsp ginger piece
2 cloves (lung)
1” stick cinnamon (dalchini)
Method for kofta:
Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.

Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.

Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.

Step 4: Then add plain flour in it and make like dough.

Step 5: Shape it into small round kofta.

Step 6: Take a microwave bowl and add 1 tbsp oil in it.

Step 7: Place all the round shape boll of paneer into greased microwave bowl.
Step 8: Smoothly rub this bowl into oil so its surface is oily.

Step 9: Microwave on high for 1 minutes.

Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.

Step 11: Keep aside.Method for the gravy:
Step 1: Ground the all ingredient material.Step 2: Make good paste from it.

Step 3: In another microwave safe bowl, add the oil and the ground paste.

Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.

Step 5: Add tomato ready made pulp and mix it.
Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.
Step 7: Add the milk, and cream.

Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.

Step 9: Microwave on high for 2 more minutes.

How to proceed:
Step 1: just before serving add the koftas to the gravy.

Step 2: Microwave on high for 2 minutes.

Step 3: Serve hot and garnish with chopped coriander leaves.

Rangoli and Cake

CakeIngredients:

1 cup all purpose flour(or maida)
1 cup sugar powder
1 cup milk
3\4 cup ghee
3-tbsp milk powder
1-tbsp baking powder
1-tbsp chocolate powder
10-12 cashews for decoration

* I used bornvita powder instead of chocolate powder.

Method:
Step 1: Take sand (reti) in bottom plate of handva cooker and add little water in it. So the cake cooks in law flame. Keep aside.

Step 2: Mix the sugar powder and ghee in big vessel.

Step 3: Stirring continuously by hand for at least 10 minutes.

Step 4: After that add milk and maida (all purpose flour) as same quantity as sugar.

Step 5: Mix very well and stirring this material with hand for at least another 10 minutes. If you are not stirring well then your cake will not fully puffed. Take care of lumps.

Step 6: Take handva cooker and spread ghee in it.

Step 7: Pour the 3\4-quantity of this material in handva cooker.

Step 8: In remaining material add bournvita or chocolate powder.

Step 9: Mix the powder in material. If you use Brittania’s powder than do not mix well but don’t worry about that because when it cook it gets spreaded very well.

Step 10: Add this material in between of the white material.

Step 11: Decorate with cashews.

Step 12: Close the lid of cooker.

Step 13: Place cooker on the Bottom plate of sand.
Step 14: Cook in very low flame for one and half hours.

Our cake is ready with out oven, egg and yeast….

After long time I made this type of cake. When I was 14 year old than I was made this type of cake for my mom birthday. I see my entire blog friend made very nice cake because they have oven and I have no oven so I made this type of cake for festival.


This is my contribution for "Power less cooking". The theme is all about cooking without using any electrical appliance. This event has been started by Easy Crafts of "An easy cooking blog" this month. Thanks for hosting EC :-)

Simple Rangoli I was made in this Diwali.

In just five minutes this rangoli is ready.

My cosine sister made this beautiful rangoli in corner of room.

My papa gift this gold coin this diwali to me. In our home my mom and dad buy gold before one day of diwali. We use this gold coin in Laxmi Pooja.

Lakshmi was the daughter of the sage Bhrigu and took refuge in the ocean of milk when the gods were sent into exile. Lakshmi was reborn during the Churning of the Ocean. As soon as the gods saw Lakshmi, they all fell in love with her beauty. Shiva claimed Lakshmi as his wife, but since he had already taken the Moon, her hand was given to Vishnu, whom Lakshmi herself preferred.Lakshmi is the goddess of light, beauty, good fortune and wealth. While Laxmi is generally worshiped to achieve success, she does not reside long with anyone who is lazy or desire her only as wealth.

Aarti: Finally, perform the aarti for goddess Lakshmi. Always remember that She abhors loud noise. So the aarti should be accompanied only by a small bell. Do not clap hands, as is the practice when performing aarti for other gods. A peaceful and sublime atmosphere should prevail during the pujan. Do not light crackers while the puja is on or immediately after it.

All family member enjoy the movie Om Shanti Om. This is photo of theater.

Snack, Snack and Snack...........

Enjoy great snack dish...........Tea time party........Well-come everybody:)

Lunch Box items.......














Farsi Puri

Ingredients for Dry Masala:

1\4 cup black pepper corns,
6-tbsp cumin seeds,
6-tbsp thymol seeds (Ajwain).

** Mix and grind into dry powder.


Ingredients for making puri:
250gm Maida,
50gm Suji,
4-tbsp oil or ghee for making dough,
Salt to taste,
Oil for deep frying.


Method:
Step 1: Take large plate, add all ingredients with dry masala powder and mix well.

Step 2: Add enough warm water and knead into soft smooth dough. Cover and keep aside for one hour.
Step 3: Make small lemon size balls out of it.

Step 4: Roll out this bolls with roller up to big size roti and apply the oil over it.

Step 5: After that roll out with smooth hand.


Step 6: Cut this Roll in to small pieces.


Step 7: Flatten each pieces with roller with smooth hand into small round disk.


Step 8: Hit the oil for deep fry and Fry this puri, first over high flame then low flame.


Step 9: Fry puri into low flame till brown on both sides, so they become crispy more.


Step 10: Place all puris in the tissue paper to remove excess oil.
Step 11: Eat with tea of Lemon Acchar.


** You can store them atleast for 15 days in air tight container.
** If you not roll out then you cut into small square pieces and dip fry.


** If you like another shape then try this shape….you enjoy this without writing…..

Gathiya

Ingredients for Dry masala:

4-tbsp black pepper,

2-tbsp Thymol seeds (Ajwain)

** Mix and grind into dry powder.

Ingredients:

500gm Gram flour (besan atta),
1\2-tbsp soda-bi-carb,
2-tbsp lemon juice,
2-tbsp oil,
Salt to taste,
Oil for frying as required.

Method:
Step 1: Mix besan flour with dray masala powder and lemon juice soda-bi-carb, oil, salt according to taste.

Step 2: Add enough water and knead into smooth dough.

Step 3: Place this dough in to handy Seviya machine and closed the machine tightly.

Step 3: Heat the oil in a kadhai till smoking point.
Step 4: Holding the machine over the hot oil, force the mixer through the holes by turning the handle.

Step 5: Slowly move the machine in a circular motion so that they do not stick together.
Step 6: Fry then for 2-minutes on medium flam till light brown on both side.

Step 7: Drain on paper and fry the remaining paste in the same manner.
Step 6: Store it in airtight containers.

Masala Puri

Ingredients:
300gm Wheat flour,
50 gm suji,
4-tbsp oil,
6 tbsp lemon juice,
2-tbsp sugar powder,
3-tbsp red chilli powder,
1-tbsp turmeric powder,
4-tbsp sesame seeds,
Oil for deep fry,
Salt to taste.

Method:
Step 1: Take 1\2-cup warm water and add sugar powder in it.
Step 2: Take big bowl and add flours and red chilli powder, turmeric powder, sesame seeds, oil, lemon juice and salt in it. Mix well.

Step 3: Add warm water which is prepared with sugar in it. Make smooth dough like Roti or chappti.

Step 4: Rest dough for 30 minutes minimum.
Step 5: Make small lemon size bolls.

Step 6: Poll out the puris. Make small Slits with the tip of the knife on top of the rolled puris.

Step 7: Deep Fry the puri in hot oil and fry until they are golden brown on both side.

Step 8: Store it in a container with plastic bag.