An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Vegetarian Galouti kebab I Rajma galouti kebabs
Kababs are always my favorite, being vegetarian I always miss these Muglai delicacies, till I tried a vegetarian version of recipe by chef Sanjeev kapoor. kebabs are basically a meat preparation. Rajma Galouti Kebab, a delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma. The specialty of a galouti kebab is its ability to completely melt in your mouth and this rajma galouti kebab does just that.
After a success of these delectable kebabs I tried almost all kababs with little vegetarian twists will share all of them soon ....shearing Step By Step tried and tested recipe of vegetarian galouti kebabs..
Soak rajma in five cups of water preferably overnight. Boil in sufficient quantity of water until soft. Drain and set aside. Dry roast cashewnuts, chironji and khus khus.
Grind to a fine paste using a little water. Dry roast shahi jeera, green and black cardamoms, cloves and cinnamon. Cool and grind to a fine powder. Soak saffron in kewra water.
Heat two tablespoons of ghee in a pan, add ginger and garlic and sauté for a few seconds. Add green chillies and sauté for one minute. Add rajma and paneer, cook for three to four minutes.
Add cashewnut paste and stir-fry for four to five minutes. Add khoya, white pepper powder and salt, stir-fry for four to five minutes.
Remove from heat. Cool and mash rajma to a smooth paste. (In case rajma paste is not firm, then cook paste further with addition of ghee till firm.) Sprinkle powdered spices and soaked saffron. Adjust salt. Add lemon juice and mix thoroughly.
Divide mixture into equal balls and press them lightly. Heat pure ghee in a frying pan and shallow fry tikkis until lightly coloured on both sides. Garnish with mint leaves and onion rings. Serve with chutney of your choice.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
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