Tag: masala (page 1 of 2)

Masala Chaas | Spicy Buttermilk Recipe

Today’s recipe is a healthy drink ‘Masala Chaas’. Masala chaas is a perfect refreshing beverage for summer and you can enjoy it with any of the three meals or as a mid-meal option. It is full of ingredients which are known for their cooling properties. As this year Ramzan is also in summer season, you can also have it during iftar.

Masala Chaas

Masala Chaas

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Bhindi Masala Recipe (Okra Masala Recipe)

Bhindi Masala¬†recipe is a simple dish. After potato, I think bhindi/okra is next favourite vegetable of India (this is my personal view ūüôā ). This recipe can be served as a side dish with chapati or plain paratha. You can serve it as main course dish for lunch or dinner.

Bhindi Masala Recipe

Bhindi Masala Recipe

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Punjabi Chole Masala Powder Recipe

Hi everyone ! Today we are preparing ‘Punjabi Chole Masala Powder’ recipe. ¬†This masala powder is used in preparing chole masala recipes. It is a blend of selected roasted spices which are then used in preparation of chickpeas masala. This is again a recipe of my mother and she cooks delicious punjabi chole from this punjabi chole masala powder. You can prepare Punjabi chole masala and bhature from this powder.

Punjabi Chole Masala Powder

Punjabi Chole Masala Powder

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

 Duration: 5 mins (prep ime) + 5 mins (cook time) = 10 mins (Total time)

Yield: 100 gms

Ingredients for Punjabi Chole Masala Powder

Coriander seeds / whole coriander seeds6 tbsp
Cumin seeds/Jeera4 tbsp
Anar dana / Pomegranate seeds (dried)3 tbsp
Black Cardamom16
Black peppercorn2 tbsp
Cloves20

Procedure for Punjabi Chole Masala Powder

  • Dry roast all the spices together in a pan.

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  • Let everything cool down completely.

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  • Grind all spices in a smooth powder. Do not sieve. Let masala powder cool completely.

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  • Your flavourful chole masala powder is ready. Store powder in an¬†air tight container. Use this masala powder to cook chole masala.¬†

Malai Kofta (Stuffed cottage cheese balls in gravy)

Today’s recipe is ‘Malai Kofta’. This is my auntie’s recipe, trust me when I say it can beat even restaurant made malai kofta. For this recipe gravy is adjusted according to my family’s taste. There are many variations of malai kofta recipe, for this dish¬†you just need to follow exactly same ratio as mentioned in the ingredients table. Malai kofta can be best served with hot chapati/roti/naan/lachcha paratha.

Malai Kofta

Malai Kofta

This recipe is for 10-12 koftas to serve 4 people. Malai kofta is a heavy main course, so plan your meal accordingly whether you want to have as your dinner or lunch. You can find Lauki kofta recipe here .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Paneer Paratha (Cottage cheese stuffed paratha) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 4

Duration: 50 mins

Ingredients for Malai Kofta

For kofta:

Paneer                                                                                                               250 gms

All purpose flour (Maida)                                                                      2 tsp (levelled)

Baking soda                                                                                                   a pinch

Salt                                                                                                                     1/2 tsp

Oil                                                                                                                        for deep frying

Stuffing for kofta:

Raisins                                                                                                              6-7

Almonds or cashew nuts                                                                       4

Coconut  powder                                                                                       2 tsp

Cardamom powder                                                                                 1/4 tsp

For standard gravy:

Tomato                                                                                                              3 tomatoes

Onion                                                                                                                 250 gms or 3 medium

Garlic                                                                                                                  1 whole

Ginger ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1″

Red chilli powder                                                                                         1 tsp

Turmeric                                                                                                            1/4 tsp

Garam Masala                                                                                                1/2 tsp

Salt                                                                                                                        1 tsp or as per taste

Cashew nuts                                                                                                    5

Khus khus                                                                                                          2 tsp

Green cardamom                                                                                          5

Charmagaz                                                                                                        1 tbsp

Almonds                                                                                                              5

Oil                                                                                                                            2 tbsp

Coriander leaves chopped                                                                       1 tsp

Cream                                                                                                                   1 tsp

Procedure for Malai Kofta

For Kofta:

  • To prepare dough for kofta, crumble paneer with baking soda and all purpose flour (maida).

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  • Mix everything uniformly and make a crack less dough.

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  • Prepare stuffing for kofta, make a coarse mix of everything that are listed under stuffing.

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  • Now make small equal sized ¬†stuffed kofta balls.

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  • Heat oil in a deep pan. Fry kofta on medium ¬†flame carefully.

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  • Remove kofta on a tissue paper. Keep it aside.

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For standard tomato gravy:

  • Make a paste of onion, ginger, and garlic, keep it aside.
  • Prepare puree of tomatoes.
  • Make powder of cashew nuts, almonds, charmagaz, khus khus, green cardomoms.

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  • Heat a deep pan and saute onion puree. Cook till raw smell goes away and paste change its color, it will take at least 20 minutes.

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  • Add tomato puree and dry fruits powder. Saute for 3-4 minutes more.

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  • Add red chilli powder, turmeric, garam masala and salt. Mix well.

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  • Cook till oil separates, add half cup water let it boil. Your standard gravy is ready .
  • Add koftas in the gravy. Garnish it with cream and coriander leaves.

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  • Malai Kofta is ready to serve !
Malai Kofta

Malai Kofta

 Note:

Serve immediately, if you have added your koftas in the gravy. If not serving immediately do not add koftas, otherwise your kofta starts melting.

Arbi ke Patton ki Sabzi (Colocasia leaf rolls gravy)

Hello foodies ! Today’s recipe is ‘Arbi ke Patton ki Sabzi’.¬†It is a delicious recipe which is made from arbi (colocasia) leaves. Do try this tasty recipe at home, it can be served with hot chapati/paratha. You can prepare this dish as a main course. You can prepare patra in this same way, this recipe is an extension of patra (colocasia leaf rolls) recipe. I am using arbi leaves of my kitchen garden, I do not know why leaves of our garden are of such small size. Normally, colocasia leaves are huge in size. Dry form of this recipe is known as patra and some other common names for patra are pattode, idhar, pattud.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 4

Duration: 40 mins

Ingredients for Arbi ke Patton ki Sabzi

For Rolls:

Arbi/Colocasia leaves

10-15 leaves (if small size) or
4-5 leaves (large ones)
Besan/Gram flour

2 cup
Red chilli powder

1 tsp
Turmeric

1/4 tsp
Salt

1/2 tsp or as per taste
Ajwain/Carom seeds

1/4 tsp
For masala:

Onion
(cjopped)

2 medium size
Green chill
(chopped)
3-4
Garlic paste

1 tsp
Cumin seeds

1 tsp
Mustard seeds

1 tsp
Red chilli powder

1 tsp
Coriander powder

1 tsp
Salt

as per taste
Turmeric

1/4 tsp
Curd

2-3 tsp
Oil2 tbsp
Mint or coriander leaves for garnishing4-5 leaves

Procedure for Arbi ke Patton ki Sabzi

  • Cut the stem of leaves and wash leaves properly.

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  • Make a paste of besan, and all the dry ingredients of rolls by adding adequate amount of water.

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  • On the back side of leaf apply the above besan paste layer.

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  • Carefully roll the leaf keep the besan layer inside.

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  • Repeat the above step for rest of the leaves.
  • This is very important step, steam the rolls in a steamer or microwave for 15-20 minutes at least/ till the besan is cooked.
  • Arbi rolls are ready. Cut them in thin strips of equal size.

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  • Heat oil in a deep pan.
  • Add mustard seeds and cumin seeds, let cumin and mustard seeds crackle.
  • Add chopped onion, garlic paste and green chillies. Let it cook for 5 mins.

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  • In the above mix, add all the dry masalas and let it cook for 1-2 mins.

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  • Add curd and 1 cup water, cook for 3-4 mins.

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  • Add arbi leaf rolls and saute for 3-4 mins more or till masala coats leaf rolls uniformly .

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  • ¬†Granish Arbi Patta sabzi with coriander or mint leaves.

arbi patte

Note:

It is very important to steam leaves well, sometimes when under cooked these leaves can cause throat itchiness.  No need to worry about this fact if you steam leaves more than 15 minutes.

Instant Masala Rava Idli (with coconut chutney)

Hello everyone ! Today’s recipe is ‘Instant Rava Idli’. This recipe is easy and quick to enjoy idli. Authentic south indian idli needs time as it needs fermented batter. It is a popular breakfast dish. Idli is a very healthy dish as it is cooked through steaming process. In this recipe wheat rava (semolina) is used instead of rice rava.

Instant Masala Rava Idli

Instant Masala Rava Idli

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Masala Chai (Spiced tea/ Masala tea)

Happy monsoon everyone ! Today’s recipe is ‘Masala Chai/Masala Tea’. Enjoy this worldwide famous Indian (hot) beverage this monsoon or winter season. Masala chai tea bags and instant powdered mixtures are easily available in market these days in India, but there is no replacement for freshly prepared powder. When you prepare masala at home you can add or remove (blend your own masala) any spice of your choice. This monsoon/winter season start your day with a cup of masala chai.

You can have this chai/tea (for a change from daily routine chai) during summer season, but with very small amount of masala. Masala/spices used in this tea are known to increase body heat, hence this tea is mostly preferred during cold weather.

Masala Chai / Masala Tea

Masala Chai / Masala Tea

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. ūüôā¬†

Video format of recipe

Serve: 2
Duration: 7-8 mins

Ingredients for Masala chai/ Masala Tea

For Masala Powder:

Cinnamon ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†1/2″

Cardamom powder                                                                 1/2 tsp

Black peppercorn                                                                    1/4 tsp

Cloves                                                                                             4-5

Nutmeg                                                                                          half part of small piece

Ginger powder /saunth                                                         1/2 tsp

For Masala tea:

Tea leaves                                                                                       1-2  tsp (depending upon how strong your tea leaves are)

Masala powder                                                                           1/2 tsp

Water                                                                                                1 cup

Milk                                                                                                    1 cup

Sugar                                                                                                 2 tsp (or as per your taste)

Ginger (freshly grated)                                                           1/2 tsp

Tulsi/Basil leaves (Fresh and chopped)                         4 no.

Procedure for Masala Chai / Masala Tea

For masala powder:

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  • Grind all the whole spices in a mortar and pestle or mixer coarsely/fine.

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  • Mix cardamom powder, ¬†dry ginger powder (saunth) and above masala powder.
  • Mix everything well. Chai masala is ready.

For masala chai:

  • Boil water in a small pot.
  • As water starts boiling, add tea and let it simmer for couple of minutes.

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  • Add tea starts boiling add tulsi leaves and masala powder.

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  • Now add sugar, keep stirring and let sugar dissolve.

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  • Keep stirring and add milk, reduce the flame and add grated ginger, stir tea.

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  • Cover the pot with lid and let it simmer for 1-2 mins. Now it is up to you, how long you want to boil your tea, for strong tea boil more.
  • Turn off the flame, keep tea covered for a minute before serving it.

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  • Your masala chai is ready to serve !
  • Serve it with pakora/namkeen or any snack of your choice.

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Note:

  • Some people use fennel seeds and star anise also while preparing masala powder, if you are fan of these two flavours, add that too.
  • Both Assam tea as well as Darjeeling tea ¬†works well to prepare masala tea.
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