ORANGE PANEER WITH CHILLIES | PANEER IN MANDARIN SAUCE | COTTAGE CHEESE IN MANDARIN SAUCE | PANEER IN ORANGE SAUCE

I have tried Vegetarian version of Orange Chicken.It is very easy to make.Kids will love it too.

IT makes a delicious food on Vrat/Upaas/Fasting.

INGREDIENTS:

1. Paneer or Cottage Cheese  -  300 Grams,Cut into Dices.
   
2. Orange Sauce - 1 Cup. Recipe for home made Orange Sauce here.
3. Green chillies - 2 (Chopped)
4. Beaten yogurt - 3 Tbsp
5. All Purpose Flour - 1/3 Cup and as needed ( Sifted to avoid the lumps)
6. Salt for Taste
7. Baking Soda - 1/8 Tsp
8. Oil for frying

STEPS

TO MAKE PANEER NUGGETS

• Keep Oil for heating on medium flame.
• While it is heating up, marinate Paneer chunks with beaten yogurt.
  
• Add Salt and Baking Soda to Flour
• Then dip the marinated paneer in dry flour as you see in the photo.
  
• Check if the oil is hot ebough to fry by frying a small piece of Paneer.
• Deep fry the Paneer.When theya are fried, they become nice,crunchy nuggets.
  

TO MAKE ORANGE PANEER :

• Keep a shallow pan for heating on medium flame.
• Add Orange Sauce and Chopped Chillies to the pan.
• Once the sauce starts to heat up, add the nuggets and mix well.
• Keep on stirring until all the sauce is absorbed by Nuggets.
• See the photo below to have an idea, how it works.
  
• Orange Paneer is ready to be served.
• Makes a perfect appetizer.Also,goes well with noodles or Rice.
  

TIPS: 

• You can add dry chilli flakes instead of Green Chillies.
• You can choose not add Chillies if it is for kids

HOME MADE ORANGE SAUCE | HOME MADE MANDARIN SAUCE

I like Oranage Chicken a lot and always wondered about delicoius Orange Sauce.So I decided to give it a try and it was a succesful experiment.Very easy and less time consuming.
If you see the ingredients, it makes a wonderful recip for Vrat/Upaas/Fasting too.

Recipe for ORANGE PANEER

SERVINGS :  yields 1 Cup of  Sauce.

INGREDIENTS:

1. Mandarins - 5 (Ripe and peeled)
2. Jaggery or Brown Sugar - 3/4 Cups (I used Punjabi Shakkar,which almost tastes like Jaggery/Gud/Gur.)
3. Water  - 1 Cup
   
   
   

STEPS:

• Transfer peeled Maderins to blender and make puree.
• Strain it to get the fresh Juice.It makes 1 CUP of fresh ORANGE Juice.
• In a pan, mix Orange Juice,Jaggery and water.Stir well until jagerry is dessolved.
• Keep it to boil on medium flame on smaller burner or Coil.Keep stirring ocaassionally.
• Boil until the mixture is reduced to around half the intial quantity.Also, you will see that the sauce has started to stick to the pan.
• That menas, it is time to put the flame off and let it cool down.
• Add salt at end and mix again.
• The Sauce is ready.Can be used with Paneer,Tofu,Chocken Nuggets etc.
  

TIPS:

• You can use white sugar if you like.That gives better tranperancy to the sauce.
• This sauce is neither too thick nor too runny.
• You can make ahead of time and refridgerate it.

2 MINUTES CUP CAKE DHOKLA | NO ENO OR FRUIT SALT

Before sharing the recipe, I would like to say something.Dhoka is my "the favorite snack".But I was never successful in making Dhokla ever since I started cooking.Be it home made batter or Store brought batter,My Dhokla making was always a disaster.But some where in my heart, I was not ready to give up on this recipe.

So I decided to try this recipe for the first time.I was not sure it it was going to be a success or not.It was all experimental.But still decided to click the step by step photos.Because my inner voice was telling me that I was going to succeed today.And yes!!!! I finally made it.

Another challenge was "Not using ENO or FRUIT SODA" in the recipe.So I decided to go with traditional method of making batter and instant method of baking it in Microwave and new method of making in Silicon Cup Cake Moulds...SO,I would say the method is kind of fusion here and hope that you all will like it.

The Reasons for not adding ENO is :

1. It is a medicine.So I prefer not to use in food as a short cut.Let us allow it serve it's real purpose.And hence I have never been comfortable with using ENO as substitute.I am sure,many of you have that feeling too.Hence I am going to use the ingredient that is meant for Baking.
2. Baking powder is meant for baking so why not use it
3. You do not have to depend on ENO all the time to make Dhokla.Just a little preparation and have your dhokla with proper ingredients.Also,Baking powder helps for better bindng.Dhokla will be fluffy and firm.
4. I could make Pure besan Dhokla and did not have to use ingredients like Rawa or Semolina for binding.Rawa gets soggy and we think that Dhokla is fluffy.But this is not the case.One should be able to see the pores when cut in the middle as you can see in the photo number three below.

I am giving step by step recpe of how I exactly did today.As it does not have ENO in it for instant raising, we would need soaking the batter for 6 hours.But, after that each batch (set of 6 cup cake moulds with batter)  took only 2 minutes to bake in the Microwave (Mine is 1000 Watts).

If you want to make as evening snack, Make the batter in in the morning and keep it aside.You all set for evening.Ekdum Tension Free :D

The steps look lengthy becuse I ahve entered every detail of my experiment here.But it is very easy and hastle free to make.

Serving : I was able to make 16 Dhokla Cakes with the measurements below.

INGREDIENTS :

• BATTER

1. ChickPea Flour or Basan - 1 Cup (Sifing is recommended here )
2. Plain Yogurt  - 1 Cup (Beat the yogurt and microwave for 45 seconds).It becomes to room temperature and gets little sour.
   
3. Sugar - 1 Tbsp
4. Salt for taste
5. Lime juice -  from One whole Lime (Makes around 4 Tbsp of Lime Juice)
   
6. Baking Powder - 1 - 1/2 Tsp (We are going to need it at the end)

• SWEET SYRUP

1. Water - 1 Cup
2. Sugar - 2 to 3 Tbsp
3. Salt to taste
4. Lime Juice - from Half Lime/Lemon

• TEMPERING OR TADKA

1. Oil - 3 Tbsp
2. Mustard and Cumin Seeds - 1 Tbsp each
3. Hing - A Pinch (Optional)
4. Turmeric Powder - 1/4 Tsp

• GARNISHING

1. Grated Cocnut  - 1/4 Cup (I have used the fresh one)
2. Finely Chopped cilantro - 1/4 Cup

STEPS : 

• MAKING BATTER

1. In a large bowl Take besan.Add the beaten Yogurt,Salt and Lime juice. (DO NOT add baking Powder at this point).
   
2. Mix everything well, such thatt all the lumps disappear.
3. The batter should not be too runny.The consistency should be like Idli batter or little thicker.
4. If you think you need to add little water.Use the warm water and add spoon by spoon.
   
5. Keep the batter closed for 6 hours (The time was around 10 AM in m clock when I kept the batter in the Oven for soaking and fermentation.I took out the batter at 4 PM to make the Dhokla)

• MAKING DHOKLA

1. Keep Silicone Cup Cake Moulds Ready and greased.Mine did not need greasing though.We are going to keep 6 moulds at a time in the Microwave for 2 minutes.So you can keep ready the next batch of 6 moulds with batter filled in them.
2. Now you will see that the batter is thickend so you will need few sppons of water to loosen it.Again,use the Warm water.
3. Once you get the good consistency of batter,add Baking Powder and start stirring immediately.You will bubbles when you add it.
4. Now start stirring and mixing well.You will see that batter is becoming fluffy and lighter.Let it be that way.Make sure that Baking powder is really mixed well.
   
5. Now Fill each Cup Cake mould until half with the batter as you see in pic.Keep those moulds (6 of them) in the Microwave safe palte and let it bake for 2 minutes on the highest wattage.
   
6. They are ready in 2 minutes.
   
7. Now, again keep the next batch.

• TEMPERING OR TADKA

1. Heat the Oil on medium flame.Add Cumin and Mustard Seeds and let them fry well.We do not wan them to remain raw.Or else,mustard seeds taste bitter.
2. Once they are fried well,put flame off and add Hing and urmeric Powder.
3. Tadka is Ready.

• SWEET SYRUP

1. In a bowl (Big enough such that you can easily dip Dhokla Cup cake) add Water,Salt,Sugar and Lime juice and stir well until sugar and salt are completely dessolved.
   

• SERVING DHOKLA

1. Take Dhokla out of the Silicone Mold
2. Dipping In Sweet Syrup - So instead of pouring this syrup,I did little different.Dip teh Cake in the syrup upside up for few secinds,so that syrup is well absorbed by cake and keep it in the plate. 
3. Sprinkle Cocnut and Cilantro.
4. Now sprinkle little bit of Sweet syrup (Optional)
5. Then add Tadka
6. Cupcake Dhokla is all set to serve to your loved ones :)
   

TIPS : 

• Make sure to check the wattage of your Microwave.Because time needed to bake may varry depending upon power of the Microwave.
• Youcan also garnish with finely chopped Green chillies.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

नाचणी सत्व | रागी सत्व | Ragi Malt |Ragi Satwa |Finger Millet Malt

Ragi is a nutrition rich grain.It is a good source of Calcium and Iron.Also, Ragi is a GLUTEN FREE grain. Ragi Stava is a very famos and regularly used powder for energy boosting.It is mainly given to kids and aged people to stay energised.But it is good for everybody.Also, used to recover from weakness.

Basically it is powder of sprouted Ragi.And it can be used in various ways.
NOTE: Ragi Malt and Ragi flour are NOT THE SAME.

TIME REQUIRED : It takes around 48 to 72 hours including soaking,sprouting and fianlly making the powder.

INGREDIENTS :

1. 1 Cup Ragi grain or Ragi Whole
2. 1 TeaSpoon Ghee or Clarified Butter.
   

STEPS :

• First, make sure that Ragi does not have any impurities like small stones.
• Then soak in the water for 10 to 15 hours.
• Take out all the water.
• Then Take a big plate.Spread the cheese clothe or khadi (Cotton) clothe and transfer the soaked ragi.
• Now tie the clothe and use the ramainig clothe for coveing the ragi.This helps ragi get the warmth needed for sprouting.spinkle little water over all the clothe.
• Keep in a vessel and and keep this vessel and leave it for around 24 hours atleast to get the good sprouts.
  
• You can also keep the vessel in the Oven as there is less chance of reaching the cold.
• After it is sprouted, spread the Ragi srpouts on paper for Drying.make sure you dry it in the shade.That means, do not keep in patio on in the sunlight.Give 5 to 6 hours for drying.
  

• Sprouted Ragi after completely dried in the below photo.
  
• In a Pan, add Ghee or Clarified butter.Keep Heat on madium Flame and transfer the dried Ragi Sprouts to the pan.Start sautéeing slowly.After few minutes you will start to feel the aroma of roasted Ragi.
• Roast it for 15 to 20 minutes or until you see the color has been changed to dark brown.
• Let it cool down.You can spread on the paper again to cool down as seen in the photo below.
  
• Then grind it to the powder.
• This Powder can be used with jaggery or Sugar to make the malt.
  

TIPS : 

• Time taken for Srouting may vary.
• Also, make sure you take the vessel out of Oven before in case you need to start the heat in Oven

WHOLE WHEAT CHOCOLATE CHIP MUFFINS

A very basic recipe of muffins.I have replaced All Purpose Flour with WHOLE WHEAT FLOUR
It surely makes healthy and guilt free Breakfast or Snack.

INGREDIENTS:

• BOWL 1

1. Whoel wheat Flour - 2 Cups (sifted)
2. Sugar - 3/4 Cups
3. Baking Powder - 1-1/2 Tea Spoon
4. Baking Soda - 1/2 TeaSpoon
   

• BOWL 2

1. Egg - 1 (with Yolk)
2. Milk - 1 Cup (At room temperature)
3. Edible Oil - 1/2 Cup (Any edible oil that does not smell).I have used Mazola Oil.
   

• MAKING MUFFINS

1. Silicon Moulds(Grease with butter or spray) or Paper Cups (Standard Size) - 12. I have used baking cups on Silicaon Moulds. 
   

STEPS :

• Keep Oven for pre heating at 400 Degree Farenhite or 204 Degree Celcius. (The Silicon Moulds I have can bear up to 425 Degrees Farenhites).Make sure to check the directions on the packing if you are using Silicon Moulds.
• Mix all the ingredeints of Bowl well and make space in the center to pour the liquids from Bowl 2.
• Completely mix,whisk the liquids in Bowl 2, that is Egg,Milk and Oil.
  
  
  
  
• Now pour the Liquid to the flour as you see in the picture below.
  
• Now,start folding the flour in one direction.I have done it in clockwise direction.Whaterver is eay for you.Make sure you do not mix it randomly.
• IMPORTANT : As I have said.Just keep on making fold unidirectionally until it becomes a nice.loose dough as shown in picture below.
  
• At the end add Choch Chips and fold the dough once or twice.
• Now transfer the dough in the muffin moulds.Top it with choco chips
  
• Keep in the Oven to bake for 20 to 25 minutes.Mine took exactly 22 minutes.
• Check if it is baked by inserting tooth pick or wooden skew.If it comes out clean, the muffins are baked.
• Take out and let them cool down.
  

TIPS :  You can dust powdered sugar on top afterwards.

KOLHAPURI MISAL PAV | मिसळ पाव | काटा किर्रर्र........

"Misal Pav" (Mixture and Bun or Bread).I would call it a fushion recipe as it has Gravy from Maharashtra,India and Bread /Bun that is introduced to Indians by Westerns.Along the time,it has become a very authentic recipe of Maharashtra.It makes a great weekend brunch, party menu and memorable family time who spend together to enjoy this awesome,spicy and tasty food.

"Misal" (मिसळ ) means Mixture (Noun) or "To Mix" (Verb).It is called Misal because, many things are mixed together and eaten along with Bread or Bun.This misal traditionally has Farsan (Indian Savory Snack),Pohe,Moth bean Usal (Matakichi Usal), Tarri or Katt (Spicy gravy),chopped Onioons,Cilantro and Sev or Bhujia.But what I believe is one can make one's own Misal (Mixture) as per one's convinence and likes.

If you go to Misal Stalls in Maharashtra, you will be served an extra mug of Tarri along with your Misal Plate. 

काटा किर्रर्र (Kaata Kirr....) - Kaata means Spike.You feel as if you are being stung because of spiciness of the tarri. Kirr is just to express the extremity.Hence Kaata Kirr...is just an expression of spiciness of Misal

I have made my own Misal here by not adding Farsan and Pohe because I chose not to go with fried and carbs.But, again you can always have those in Misal you make :)

INGREDIENTS : 

• FOR MATKI CHI USSAL or MOTH BEAN USAL - 

1. 1 Cup Moth beans(Soaked for 10 to 12 hours and cooked)
   

       

1. Oil - 3 Tbsp 
2. Cumin and Custard Seeds - Tsp each
3. Hing and Turmeric Powder - 1/2 Tsp each)
4. Red Chili Powder - 1 Tbsp
5. Kanda Lasun Masala - 1 Tbsp
6. Cumin and Coriander Powder - 1 Tsp each
7. Salt for Taste
8. Goda Masala or Garam Masala - 1 Tbsp (Optional)

• FOR MAKING KATT/TARRI

1. Oil - 1/2 Cup or 80 ml
2. Tomato Puree - 1-1/2 Cup
3. Onion Paste - 1 Cup
   

                                                                                                                                                                   

1. Cardmom - 1
2. Bay Leaves - 5
3. Red Chili Powder - 2 Tbsp
4. Kanda Lasun Masala - 2 Tbsp
5. Cumin and Coriander Powder - 1 Tsp each
6. Minced Garlic - 1 Tsp
7. Minced Ginger - 1/4 Tsp
8. Salt for Taste
9. Goda Masala or Garam Masala - 1 Tbsp (Optional)
10. Cilantro  - Chopped for garnishing

• PREPARING MISAL DISH

1. Farsan - 2 Cups or You can Use Pohe.Pohe Recipe is available here.
2. Sev or Bhujia - As needed for garnishing.
3. Cilantro and Onions - Chopped, 1/2 Cup each
4. Lemon or Lime 
5. Bread or Bun 

STEPS : 

• MATKI CHI USAL - 

1. Soak Moth bean over night or around 10 to hours.NOTE : If you want you can always sprout the beans before cooking.I have not srouted them.But,using soaked ones is good too.If you are making for party or so, it really saves the time.
   
2. After that pressure cook them for 1 to 2 whistles. 
   
3. In a Pan,heat oil.Add Cumin and Mustard Seeds,Once they are fried well, add Hing,Turmeric Powder,Cumin and Coriander Powder,Kanda Lasun Masala,Garam Masala,Red Chilli Powder,Salt and fry everthing well in the oil.
4. Now pour cooked Moth Beeans/matki and let it cook for around 10 minutes on medium flame with lid covered.
   

• TARRI/KATT/SPICY GRAVY
  

1. Heat the oil (1/2 Cup).Add Onion Paste and Salt.Let it fry until golden brown.
2. Now add Cardmom,Bay leaves,Red Chili Powder,kanda Lasun Masala, Cumin and Coriander Powder,Goda/Garam Masala Powder and sautee until spices are fried.
3. Now add Tomato Puree.Let all the mixture cook for 3 to 5 minutes on little more than medium heat.You should see that mixture is thickening,there by leaving oil
4. Now add 5 cups or around 800 ml of Water.
5. Add Garlic anf Ginger and let this cook for 8 to 10 minutes on medium heat

• ARRANGING MISAL DISH

1. In a bowl, first add Farsan or Pohe (You can use both).Just to remind here again, I have not used them.
2. Now add,Matki chi Ussal.
   
3. Now add Tarri/Katt /Spicy Gravy.
   
4. Garnish with Chopped Onions,Cilantro and Sev/Bhujia
   
5. Serve with Bread/Bun and a Pieace of Lime/Lemon and with extra Tarri as shown in the pic below.
   

TIPS : 

• You can always adjust the taste  and spiciness of Tarri/Katt accosring to how you like
• Let Ussal be little Thick.
• Keep Plenty of wate or Curd/yogurt or Butter Milk next to you while eating, because it almost brings smoke in your ear.And yes....a Napkin tooo,to wipe your nose :)
• As I have said before,it your choice to add or omit the items to make your own special Misal :)