Category: Indian Cuisine

Soyabean Shami Kababs

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Healthy Food, Indian Cuisine, Indian Snacks, Recipes, snacks, Veg Delicacy, Vegan

Cuisine: Indian Starters

Serves : 2-3 pax

Ingredients:

  • Soyabean Balls 250 grams
  • Green Peas 100 grams
  • Onion medium size 1 pc
  • Green chilly 2-3 pcs
  • Maida (optional) 100 grams
  • Salt to taste
  • Red chilly powder to taste
  • Dhaniya powder to taste
  • Coriander green handful
  • Vegetable oil for shallow frying

Method:

  1. Grind the dry soyabean balls and make a powder of it
  2. Take a thick bottom pan and then all all the veggies and the soybean powder
  3. Add water and cook nicely
  4. Cool it and then blend it in the mixer grinder (Don’t use water)
  5. After the mixture is ready make flat patty of it and then shallow fry it
  6. Fry till golden brown and serve hot

Chef Tips:

  • If you using granules then you don’t have to make powder of it in dey form
  • Cook the mixture nicely
  • Adding of spices can be increased or decreased

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Jalebi with Rabri Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Dessert, Easy Recipes, Indian Cuisine, Indian Snacks, Recipes, Veg Delicacy, Vegan

Cuisine: Indian Dessert

Serves: 2-3 pax

Final Presentation

Ingredients:

  • Maida/Refined Flour 200 grams
  • Sugar 200 Grams
  • Baking Powder 1 tablespoon
  • Moong Dal 50 grams
  • Dry Fruits for garnish
  • Milk 250 ml
  • Khoya 100 grams

Method:

Jalebi
  1. In a bowl add Maida, baking powder and Moong Dal paste
  2. Add water to make it a thick paste like we do for pakoda batter
  3. Make sugar syrup adding sugar and water in ratio 2:1 means sugar have to be double of water
  4. Take Ghee, Refined, Dalda in a flat pan, heat it and then make circles of the batter prepared
  5. After the jalebi is cooked dip them into the sugar syrup and take them out
Rabri
  1. Take a pan, add milk then add the khoya into it
  2. Start cooking and reduce it till it become thick
  3. Add dry fruits as garnish
Presentation
  1. Keep the jalebi one above another and ten pour the Rabri on top
  2. Serve hot or cold

Chef Tips

  • For Moong Dal paste, soak the dal for 2-3 hours then blend it in the mixer grinder
  • For making rounds of Jalebi take plastic bag or Cloth
  • Use ghee while frying to make it more crispy
  • If you want you can also add sugar in Rabri

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Moradabadi Moong Dal Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Indian Cuisine, Recipes, Veg Delicacy, Vegan

Cuisine: Indian Cuisine

Serves: 2.3 pax

Ingredients:

  • Moong Dal without skin 100 grams
  • Onion 1 pc
  • Green Chilly 2-3 pcs
  • Ginger 50 grams
  • Garlic 50 grams
  • Coriander for garnish
  • Lemon or Imli 100 ml
  • Salt to taste
  • Haldi to taste
  • Red Chilly Powder to taste

Method:

  1. Soak the Dal for 30 min and then boil it in cooker adding salt, haldi, green chilly 1 pc.
  2. As the Dal is cooking chop the onion and green chilly
  3. As the dal is cooked, make the tadka ready
  4. Take oil in a pan, add chopped garlic & ginger, as it turned golden brown add Hing and in the last red chilly powder
  5. Then add it on the boiled dal, after adding the tadka, add chopped onion and chillies in it
  6. Add Lemon and coriander then serve hot

Chef Tips:

  • Make sure the dal is nicely cooked
  • The water content in dal must not in tok much, it have to thick in natire
  • You can add spices according to your taste

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Presentation

Soyabean & Paneer Kofté Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Indian Cuisine, main course, Veg Delicacy

Cuisine: Indian Main Course

Serves : 2-3 pax

Final Presentation

Ingredients:

  • Soyabean 50 grams
  • Paneer/Cottage Cheese 150 grams
  • Peas 50 grams
  • Onion medium size 1 pc
  • Tomato medium size 2 pcs
  • Green Chilly 2-3 pcs
  • Ginger & Garlic Paste 2 tablespoon
  • Milk 100 ml
  • Cream for Garnish
  • Kasturi Methi for garnish (Optional)
  • Salt to taste
  • Red Chilli Powder to taste
  • Garam Masala to taste

Method:

For Making Kofté
  1. Grind the soyabean in the mixer grinder to make a powder
  2. Take a thick bottom pan or cooker, add oil then add green peas, soyabean powder and grated paneer
  3. Add masale and cook till its dry and all water is reduced
  4. Blend the mixture to make a fine paste
  5. Make round balls and shallow fry them or just grill them on non stick pan
  6. Keep Aside
For Gravy:
  1. Sauté onion and tomato in a pan
  2. Cool it and then blend it adding milk into it
  3. Make a fine paste then strain it with a strainer to make it more finer
  4. Take the pan again, add oil then ginger & Garlic paste then the paste and start cooking on medium flame
  5. Add all the spices, and cook for 5 more minutes. Gravy ready
Food Presentation:
  1. Dip the Kofté in the gravy
  2. Serve hot with cream as garnish

Chef Tips:

  • To avoid excess oil grill the Kofté rather then frying them
  • The gravy must be smooth so keep blending till you get that texture
  • Spices can be increased or decreased according to the taste

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Soyabean, Peas and Paneer mixture
Soyabean, peas and paneer after Blending
Kofté after grilling not frying
Final plating