Tag: Indian Cuisine

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

Methi Malai Paneer Easy Recipe

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

Cuisine: Indian Main Course

Serves: 2 pax

Indian Curry Presentation in Continental style

Ingredients:

  • Paneer/Cottage Cheese 250 Grams
  • Onion medium size 1 piece
  • Green Chilly 1 piece
  • Ginger & Garlic Paste 2-3 tablespoon
  • Cashew nuts or Magaj (pumpkin seeds) 50 Grams
  • Salt to taste
  • Black pepper powder to taste
  • Kasturi Methi handful
  • Cream for garnish (optional)

Method:

  1. Fine chop the onion, green chilly and keep aside
  2. Take a pan or kadai, add vegetable oil, add chopped onion and chillies
  3. Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices
  4. After cooking for 2 min add cashew or magaj paste
  5. Cook for sometime then add hot water according to the gravy you need
  6. Then add Kasturi Methi by crushing it on the palm of your hands
  7. At the last add paneer cut in diced shape
  8. Cook for sometime more till the paneer soak the gravy, add cream and serve hot.

Chef Tips:

  • To paste cashew nuts or magaj soak them in hot water for like 10 min then blend them using little water, we need a thick paste
  • To make it little spicy if you like spicy food add paste of green chilly because we can’t add red chilly powder else colour will change to red
  • Many people ask me regarding the portion of the food is less, just want to tell them it’s only the presentation, you can always serve a bowl full of gravy with Indian breads on the side
  • Cream you can add more if you want to add.

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Stuffed Tandoori Aaloo

Posted on by Aaugritaa Caterers in Aaugritaa, Easy Recipes, food photography, Indian Cuisine, Indian Snacks, Recipes, snacks, Veg Delicacy, Vegan

Cuisine: Indian Snacks

Serves: 2-3pax

Ingredients:

  • Potato 2-3pieces (Equal size Preferred)
  • Paneer (Cottage Cheese) 100gms
  • Salt to taste
  • Garam masala to taste
  • Onion 1pc small chopped
  • Green Chilly 1pc chopped
  • Coriander a bit
  • Cream for garnish
  • Chaat masala for garnish
  • Lemon for garnish
  • Vegetable oil for frying

Method:

  1. Peek and wash the potatoes and then scoop it out to make hole for stuffing
  2. Deep fry them till golden brown and cooked from inside and outside
  3. Grate the paneer, Mix it with chopped vegetable and masale
  4. Stuff them inside the potatoes
  5. Grill in on tawa, Oven or tandoor for 5min
  6. Cut the roundals and serve it lemon, Chaat masala and cream
  7. Serve hot

Chef Tips:

  • Try to take long same sized potato so that it get cooked together
  • While scooping use peeler it’s the best equipment you can use for scooping
  • What comes inside from the scoops are also to be fried and stuffed with paneer
  • The spices you can increase or decrease accordingly
  • While grilling on Pan use little oil to give the colour

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Punjabi Rajma Masala 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 : 4 pax

INGREDIENTS:

  • Rajma or Kidney Beans 250GMs
  • Onion Medium 4pcs
  • Tomato Medium 4pcs
  • Salt to taste
  • Red chilli Powder to taste
  • Garam masala to taste
  • Dhaniya Powder to taste
  • Vegetable oil
  • Ginger & Garlic Paste
  • Cream for garnish
  • Coriander for garnish

METHOD:

  1. Boil the rajma with salt till its cooked
  2. Make a paste of Raw Onion and Raw tomatoes separately
  3. Take a thick bottom pan, add oil and start cooking the onions first
  4. Cook the onion till it changed the colour to brown, then add ginger & Garlic paste and continue cooking
  5. Then add all the spices, then tomato purée
  6. Cook the gravy nicely and finally add boiled rajma into it
  7. Cook for sometime at low flame so that the rajma gets the aroma of all the spices
  8. Garnish it with some cream and chopped coriander
  9. Serve hot with steamed rice

Chef Tips:

  • Make sure the rajma is cooked nicely
  • The gravy must be smooth then only it will get the required texture
  • Minus cream and its your Vegan Rajma Masala

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