Tomato Basil Rice

INGREDIENTS 

1 cup .......................................... Basmati rice
15-20..........................................  cherry tomatoes
1 cup........................................... fresh basil leaves
1 tsp............................................ black paper
1 ................................................ onion ( medium size )
4-5 cloves...................................  garlic
2 tbsp.......................................... olive oil
1 tsp............................................ Italian seasoning
To taste....................................... salt

STEPS
1. Sock rice tor 1/2 hour .
2. Boil rice with 6 cup water for 10 min. check one rice if its boiled then strain  to remove access water .
3. Heat oil in a pan add chopped garlic saute on a  medium flame for 1 minute. add chopped onion saute another 1 minute then add cherry tomatoes (cut in two parts) and chopped basil leaves cook for a       minute.
4.Add rice,black paper,Italian seasoning, salt mix gently and cook on a medium flame for another 2       minute . If you want more spicy add to taste red chilly powder
5 serve hot .

Louki Muthia

Louki or Bottle gaurd Muthia

 

INGREDIENTS 

1 cup................................................   greated Louki or doodhi ( bottle gaurd )
1 cup.................................................. wheat flour 
1 tbsp................................................  besan ( chickpea flour)
1 tbsp................................................  sooji  (semolina )
2 tsp..................................................  ginger garlic paste
1 tsp................................................... ajwine (carum seeds)
1/2 tsp...............................................  baking soda
To taste ............................................  salt

STEPS

 1. Squeeze out excess water from the grated bottle gourd and keep the liquid aside to knead the dough if required.
2. Combine the bottle gourd, whole wheat flour, semolina, besan, ginger-           garlic paste,baking soda, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding water if required 
3. Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.

4. Shape each portion into a cylindrical roll approximately 150 mm. (6") length and 25 mm. (1") in diameter.
5. Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes
6. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
7. For the tempering, heat the remaining 2 tsp of oil in a non-stick kadhai and add the the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
8. Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
Serve immediately garnished with coriander.

Malai Kofta with Makhani Gravy

Ingredients

1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1 tsp grated ginger (adrak)
1/2 tsp grated ga

rlic (lehsun)

1 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped onions
2 tbsp cornflour
salt to taste
oil for deep-frying

For The Makhani Gravy2 cups chopped tomatoes
1/2 cup sliced onions
1/2 tsp chopped ginger (adrak)
3 garlic (lehsun) cloves 
4 to 5 cashewnuts (kaju)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp butter
1/2 tsp cumin seeds (jeera)
1 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi) 
1 tsp sugar
salt to taste
1/4 cup fresh cream

STEPS

For the malai koftas

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time, till they turn golden brown in colour from all the sides.
4. Drain on an absorbent paper and keep aside.

For the makhani gravy

1. Combine the tomatoes, onions, ginger, garlic, cashewnuts, turmeric powder , chill powder and ½ cup of water, mix well and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Keep aside and allow it to cool.
2. Once cooled, blend in a mixer to a smooth mixture.
3. Strain the mixture using a strainer and keep aside.
4. Heat the butter in broad non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the prepared tomato-onion mixture, garam masala, dried fenugreek leaves, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6. Add the cream, mix well and cook on a medium flame for 1 more minute.