SHAAM SAVERA ( main course)

SHAAM SAVERA

KOFTAS:
Ingredients:

1 bunch Spinach leaves
200 gms paneer ( cottage cheese)
2 tbsp ginger, garlic, green chilli paste
1 tsp king masala
1 tsp garam masala
salt  to taste
1 tsp cornflour
1tsp khus khus (poppy seeds)
4-5 tbsp bread crumbs
oil for deep frying

Method:
Boil spinach with little water, salt and a pinch of cooking soda and then pour cold water over it.
mash spinach with hands then add ginger, green chilli, garlic paste, kitchen king masala, garam masala, khus khus, bread crumbs. mix well for outer covering.
Grate paneer then add salt and cornflour. mix and make small balls. stuff in palak covering and make balls. deep fry. keep aside.

GRAVY:
Ingredients:

4-5 garlic cloves
1 medium onion
3 tomatoes
1tsp white til
1tsp water melon seeds or kaju (optional)
1tbsp kitchen king masala
1/2 tsp red chilli powder
1tsp garam masala
1tsp kasoori methi(dried fenugreek leaves)

2tbsp oil
salt to taste

Method:

Heat oil add garlic cloves and sliced onion. saute it for 2  minutes. remove from flame and cool it.
Then grind it with white til and water melon seeds & little water to paste.
Heat pan add onion paste. add kasoori methi, tomato pulp. let it boil for 5 minutes. add all dry masalas, and salt to taste. boil for 3-4 minutes.
While serving, place the gravy first in serving bowl, then cut koftas into two pieces and place it above the gravy. serve hot and garnish with fresh cream.
 

SEV KI MITHAI ( MITHAIS)

SEV KI MITHAI

INGREDIENTS:

250 GMS Fika sev (sev without salt)

1&3/4 cup sugar

125 gms Fika mawa (khoya)

1 cup water

1 tsp elaichi powder

6-8 blanched almonds

2 silver work

3-4 drops rose essence

METHOD:

Take a thick bottomed pan. Add water & sugar bring to 1 boil then add elaichi powder and mix. Slow down the flame. Add grated mawa or khoya. Stir well. Bring to 1 boil. Then add fika sev on slow flame and cover it for 4-5 minutes. The sev should be soft by now. Then add essence. If water is remaining then dry it on fast flame. Grease plate with little oil and pour the batter and flatten it. Decorate with silver work and blanched almonds. Set it for 15-20 minutes and then cut into pieces.

TIP:

·        After adding sev, please keep look at the watch it should not exceed more than 5 minutes otherwise it will burn n give a bad smell.

·        Take medium size sev, if it is a thick one, then add 4-5 tbsp of extra water .

PANEER TIKKA MASALA (main course)

PANEER TIKKA MASALA

INGREDIENTS:

Paneer marination:

250 GMS PANEER (cottage cheese )

1onion (cut into cubes)

1 capsicum (cut into cubes)

1/2 cup thick dahi

1tbsp garlic ( chop)

Salt to taste

1 tbsp Kitchen king masala

1tbsp garam masala

½ tsp red chilli powder

1& 1/2 tbsp cornflour

¼ tsp orange

METHOD:

Cut thick Panner pcs. Mix all this ingredients and marinate paneer pcs for 15-20 minutes. Then take a non stick pan. Heat oil and roast all paneer pcs and onion and capsicum cubes till they are dark in color. When done keep it aside.

Gravy:

Ingredients:

4-5 tomatoes puree (boil tomatoes with 1 cup water n pinch of orange color and then blend it )

1 &1/2 tbsp oil

1 tbsp ginger garlic paste

2tbsp chop onion

2tbsp white paste ( 3-4 kajus, ½ tsp khus khus, 1tsp watermelon seeds, ½ tsp white til. Soak all this for 10 minutes and make a paste)

1tbsp kitchen king masala

1tbsp garam masala

1 tsp red chilli powder

Salt to taste

Method:

Heat oil in a pan add ginger garlic paste, sauté it. Add chop onion sauté till pink in color then add kasoori methi. Add tomato puree let it boil for 3-4 minutes. Then add white paste and sauté it for 1-2 minutes. Add salt,  garam masala, kitchen king masala and red chilli powder sauté it till done. At the end add paneer pcs, capsicum and onion pcs.

Garnish with coriander leaves and ½ tsp butter. Serve hot with naan or rotis n rice.

Sindhi Koki

 SINDHI KOKI

Ingredients:

1 onion chop
2tbsp chop corriander leaves
1 tsp khus khus
1 tbsp jeera
1tbsp green chilli chop
salt to taste
3tbsp oil
1 cup wheat flour

Method:

Mix all ingredients and knead a tight dough. divide the portions and take portion and make thick rotis. Heat tava and roast rotis with little oil. serve with dahi and papad.

tip:  at the time of roasting first roast it on slow flame when it is almost done then  fast of the gas.