MERI RASOI

Paneer is the most favourite dish for most of the north indians , rather mandatory for any festival or guest lunch or dinner. Paneer can be made with so many varieties , this is the speciality of my sister who stays in Lucknow. She makes it real yummy and this time I learned it, so friends here it is........ For Shahi Paneer , 4 medium sized onions 1/2 tsp ginger chopped 2 big tomatoes. 6-8 cashew nuts 1 cup fresh milk 2 tsp. kitchen king ( MDH ) 1/2 tsp. garam masala 1 tsp. coriander powder, 1tsp. turmeric powder salt to taste 1/2 tsp red chilli powder 2 tbsp oil. Cut the paneer in cubes and keep aside (here we have fried it because my nephew like it this way, but its very tasty without frying also) Grind the onions. & ginger together Put the oil in pan and add the onion paste and ginger and saute it. grind tomatoes and cashewnuts together. When onions become golden brown add tomato and cashewnuts paste and saute it then add all the spices and stir it for 1 min. then add ...

This was the staple diet in winters in my childhood. Actually we started making this only from Ganga Dusshehra and stopped it from Shivraatri . My mind found this logic in this ritual..its considered hot...gives heat, so once the winter is gone..its not good to eat ..may be. Ingredients: 1cup Urad cchilka (black urad ) 1 and half cup rice. 4 cup water. 1tsp. turmeric 1+1/2 tsp. salt or to taste. green chutney, curd papad Radish ..cut into long pieces and sprinkle salt and lemon juice on them. Desi ghee Put daal , rice, water, turmeric and salt together in a cooker and put it on the gas. After one whistle slow the the fire. keep it for 3 minutes and switch off. let it cool for 5 minutes. Now open it , and serve it hot with dollops of ghee and accompaniments. I love it with radish and curd. My dad always used to like it after a little shallow frying...for this take a fry pan, put some ghee and add khichdi , and shallow fry it, till its a little crisp. Its like Indian fast food...co...

Kadhi ..... has a very auspicious connotations for us...when we bring a bride home, we prepare kadhi , when when a newborn is 6 days old, we celebrate by making kadhi ( cchathi ) and even on Rakshabandhan we enjoy it. Ingredients: Moong dal 1 cup soaked in water for 3-4 hrs , then grind it. 1 cup sour curd oil for frying salt to taste. 1tsp turmeric 1tsp cumin seeds 1/2 tsp red chilli powder 2 tbsp. desi ghee or butter 1/2 tsp asafoetida powder Take the ground moong daal , and for testing put a drop of it in a cup of water, if it floats, then its Ok , otherwise churn it a little. Keep 1/4 cup daal aside. Now fry small balls from the rest of the dal and put them in water. Now in a bowl mix curd and that 1/4 cup dal thoroughly and then add 1glass water. Take a kadhai or sauce pan and put 1 Tbsp oil, when it gets hot, add asafoetida and cumin seed and chilli powder and turmeric and then slow the fire and add daal and curd mix stirring continuously., then add one more glass o...

This is a wholesome dish and one dish is a complete meal, with full nutrients. Ingredients:...... 2cups basmati rice half cup each of french beans cut into small pieces carrot julienned cualiflower cut into little florets pototo-cut into small pieces peas 1tsp.cumin 2big cardamom 2 bay leaves 5 black pepper 4 cloves salt to taste oil---4 or 3 tabsp.--both will do Corriander leaves-chopped finely to garnish 2 tbsp cashewnut--optional wash the rice and keep it aside. In a big saucepan or fry pan---out it on heat Add oil and then cumin seeds. When they start splitting add cloves,cardamom, bay leaves, black pepper and saute for 2 minutes, then add washed vegetables and saute for another 2 minutes. Now add rice and saute for 2 minutes. then add 4 cups water and salt and let it cook covered. Once the water start boiling, slow the fire. When the water is completely absorbed, pulao is done. While serving it garnish it with coriander leaves and roasted cashewnuts. For the accompaniment take cur...