Tofu Butter Masala Recipe /Shahi Tofu Recipe / Tofu Makhani Restaurant Style Recipe / Butter Tofu Recipe / Tofu makhani Recipe

A quick,simple & easy version to make restaurant style butter masala.This is the basic creamy sauce were  you can add paneer,tofu or tandoori chicken.Step by step method/picture for you to understand better.

Ingredients
Tofu or Paneer cubes-1 cup
(pat the tofu with a kitchen cloth to remove excess water & then cut into cubes.You can saute in butter & then add it to the gravy,but i didn't fry)
Yellow food colour little (optional)
Salt to taste
Heavy cream-1/4 cup
Butter-6tsp
Oil-2tsp
Dry ingredients
Red chilly powder-1/8tsp
Coriander powder-1/2tsp
Roasted & powdered jeera/cumin -1tsp
Garam masala-1/2tsp
Slightly roasted & crushed kastoori methi-1tsp
Ingredients boiled till raw smell disappears
Tomato-2
Onion-1/4
Cashew nuts-1tbsp
Red chillies-1
Cloves-3
Cinnamon-a small piece
Cardamom-1
Ginger & garlic paste-1tsp
(boil above ingredients together till raw smell disappears.Cool ,grind it well & strain the extract.Keep it aside)

Method
Heat oil & butter in a pan add the dry ingredients except the kastoori methi.Fry for a minute in low flame,now pour the ground puree,food colour & stir for 2 minutes.Now add the tofu & kastoori methi(dry roasted & crushed),cook for a minute for till the gravy is slightly thick.Switch off the stove & pour the cream,mix well.Garnish with some crushed kastoori methi & cream,serve it with jeera rice,pulao or roti.

Inspired by Vah chef

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How to remove water spots from your bathroom/wash basin chrome fixtures?

To remove water spots from your bathroom/wash basin chrome fixtures.Cut a lemon into half,rub the cut side of the lemon over the faucet until you see the spots disappearing.Rinse it with water & wipe it off with a cloth.You can see your fixtures sparkling !

Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Ingredients

Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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Making Perfect Stuffed Parathas

While making stuffed parathas,once stuffing is filled & sealed,slightly flatten & prick it once on top with a fork.Then roll the parathas,this way your stuffing doesn't come out.The air inside is released & all your parathas are rolled out perfect without any mess.I follow this method always,it works out perfect for me.

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Fish Cutlet Recipe / Salmon Fish Cutlets Recipe / Fish Kabab (Kebab) Recipe / Indian Fish Cakes / Fried Fish Patties Recipe

Step by step method & picture for making fish cutlet....

Fish Cutlet

Ingredients
Frozen salmon fish fillet-1
(You can make cutlet with any boneless fish fillet of your choice)
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Pepper powder-3/4tsp
Boiled & mashed potato-1 medium size
Oil-2tsp
Chopped onion-1/4 cup
Chopped green chillies-2
Chopped coriander & mint leaves together-a handful
Ginger & garlic paste-1tsp
Oil-to deep fry

Ingredients for the coating
All purpose flour-2tsp
Egg beaten with some salt & pepper-1
Plain bread crumbs-1tbsp
Panko(Japanese bread crumbs)-1tbsp
(mix both the bread crumbs together & keep it aside)

Method
Boil fish fillet in water with little salt & turmeric powder for 5 minutes.Strain out all the water & crumble, keep it aside.
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.Add the mashed potato & fish,fry for a minute & switch off the stove.Cool this mixture,take out small balls & shape it to your choice.
Dust this with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry or shallow fry these cutlets till light golden brown on all sides.
Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

Note:
I usually keep these patties in fridge for sometime before frying.This way it holds the shape of the cutlets.

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Panettone Recipe / Italian Christmas Bread Recipe / Christmas Panettone Bread Recipe

Ingredients for the fruit mixture
Raisins-1 cup
Dry cranberry-1/2 cup
Dry cherry-1/2cup
(As my raisins got over so i used cherry .Originally recipe has 3 different varieties of raisins used)
Fresh orange juice-3/4 cup
(Soak all the above ingredients in orange juice overnight.Before adding to the dough squeeze out the excess juice out.)

Poolish (PRE-FERMENT)

Sour cream -1/2 cup
Yeast -2tsp
Maida/All purpose flour-3/4 cup
(Combine the above ingredients together,mix it well,cover it with a plastic wrap & rest it in a warm place for 1 hour)
Final dough
Butter-11 tbsp
Sugar-1/3 cup
Vanilla essence-2tsp
Eggs-2
Egg yolk-4
Salt -1/2tsp
Maida-3 cups & ( 2tbsp for dusting)
Zest of one arrange
Zest of one lemon

Method
Pre.heat your oven to 400 deg.Beat butter & sugar till smooth.Add the essence,egg,egg yolk & beat it for another 2 minutes.Now add the flour & the poolish knead it well.As i don't have a stand mixer i used my kitchen counter top to knead the dough.After kneading well add the soaked fruit mixture,orange & lemon zest.
Dust your kitchen counter top ,using your hand knead the dough to make sure the fruits are well incorporated.Cover it & rest it for 2 & 1/2 hours in a warm place until it doubles in size.Take the dough & put it into the prepared pans,press it well & leave it to ferment again for 1 hour.
As i don't have a panettone pan,i used my regular round cake pan lined it with a parchment paper both bottom & sides.The parchment paper on the side portion was a bit higher than the Pan's brim because the dough will rise above the pan while fermenting.
Make a X mark on top of the bread & place a very small cube of butter at the middle.Now bake the dough at 400 deg. for 20 minutes,then reduce the temperature to 350 deg bake for 10 minutes.Place a foil loosely on top of the bread & bake it for 20 minutes.
Each oven temperature varies,make sure you don't burn.Bread is done if your tooth pick inserted in the middle & comes out clean.
Remove from oven cool completely & then cut.

Inspired by Babble.com

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Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Wheat Rava Upma

Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp

Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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Egg Dum Biriyani Recipe / Egg Biryani Recipe / Egg Dum Biryani Recipe / Anda Dum Biryani Recipe

Tempering
Jeera/cumin & Shajeera-each-1/2tsp
Cardamom-4
Cloves-4
Bay leaf-2
Kal pasi/black stone flower-little
Cinnamon-a small piece
Oil-8tsp
Ingredients for rice
Basmati rice-2 cups
Salt to taste
My Biriyani masala-1/2tsp
Oil-1tsp
Water-3 & 1/2 cups
(Cook the rice with above ingredients & keep it aside)
Other ingredients
Sliced onions-1/2
Tomato paste-1tbsp
Curd-1tbsp
Ginger & garlic paste-1tsp
Sliced green chillies-2
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped mint & Coriander leaves together-1/4 cup
Eggs-6
Garam masala-1tsp
Lime juice-2tsp
Method
Heat oil in a pan temper it.Add the sliced onions,green chillies & mint,coriander leaves,fry till light brown.Add the ginger,garlic paste & all dry ingredients,saute for 2 minutes.
Now add the curd & tomato paste,saute a bit & pour one cup of water to make a light gravy.Simmer the gravy,now break in the eggs into the gravy (make sure its all separate & not crowded).Cover it with a lid & cook the eggs (it will look like poached eggs).At this stage slightly cut the eggs into big chunks & switch off the stove.
In another heavy bottom pan spread some gravy, on top spread some cooked rice,again with gravy & end it with rice.Sprinkle some mint & coriander leaves & 2tsp of lime juice.Cover it with a tight lid & leave it for 5 minutes in a very low flame.
Before serving mix it slightly & serve it with raita.

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Fish Pakora Recipe / Indian Style Battered Spicy Fish Pakora / Spicy Fish Fritters / Machli Pakora Recipe

Ingredients for marination
Any boneless fish cut into medium size cubes- 25 pieces
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/8tsp
Ajwain/Omam-2 pinch
Chopped coriander leaves-1tbsp
Ginger & Garlic paste-1/2tsp
(Marinate the fish with the above ingredients for 30 minutes)
Other ingredients
Besan-2tsp (heaped)
Oil-to deep fry
Method
Mix the besan into the marinated fish,do not add water.Coat it well,heat oil in a pan.Drop the fish into the hot oil & in medium high flame deep fry the fish till cooked,crispy & golden brown on all sides.Remove it on a kitchen paper to remove excess oil.Serve them hot with any dip you wish.

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Jalapeno & Raw Mango Chutney /Thogayal

Ingredients

Jalapeno chilly-5
(seeds removed & chopped)
Raw mango chopped-1/4 cup
Chopped coriander leaves-a handful
Peanuts-2tbsp
Jeera / cumin-1/2tsp
Garlic chopped-3
Salt to taste
Brown sugar-1tsp
Oil-2tsp
Method
Heat oil in a pan fry jalapeno,coriander & peanut for 2 minutes till its slightly brown.Cool completely & add salt,brown sugar,garlic,jeera & raw mangoes in a blender & grind it to a semi coarse paste.Enjoy this chutney with hot rice...

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