Ingredients for making the Penne Arrabiata

Kosher salt and freshly ground black pepper

200 gms penne rigate (penne pasta with ridges) 

3 cloves garlic, chopped 

150 gms chopped tomatoes,

1/2 teaspoon red chile flakes 

1/2 teaspoon Italian seasoning 

6 leaves fresh basil, chopped, plus more for garnish

200 gms Block of Parmigiano-Reggiano, for garnish the pasta

10 gms red yellow pepper

3 gms chilly flakes

2 gms oregano

20 ml olive oil

Method of making the Pasta

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the penne pasta. Cook according to the package instructions, about 9 minutes.(al dante)
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve hot.

Ingredients

To make stuffed paneer sandwich

• 250 g Paneer (Indian cottage cheese), cut in triangles
• 1 tbsp Khowa (optional)
• 3 tbsp Paneer grated
• 1 tbsp Coriander leaves finely chopped
• 3/4 tsp Green chillies crushed
• 2 tsp Mint leaves finely chopped
• 1 tbsp Raisins
• 3/4 tbsp Cashew nuts chopped
• Salt to taste
• 1/2 cup Corn flour mixed with 1/4 cup of water to make slurry
• Oil to shallow fry the paneer sandwich

To make tomato cashew paste for paneer pasanda recipe

• 4 Tomatoes medium sized, cubed
• 10 Cashew nuts
• 1/2 Blade of mace javitri
• A pinch of grated nutmeg jaiphal
• 1 inch Cinnamon stick
• 3 Green cardamom
• 3 Cloves
• 4-5 Black Peppercorns
• 3/4 cup Water

To make paneer pasanda gravy

• Prepared tomato cashew paste
• 1 tsp Ginger paste
• 1/3 cup Brown onion
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder
• 1 teaspoon Coriander powder
• 3/4 tsp Cumin powder
• 1 tsp Dried Fenugreek leaves kasuri methi
• 3/4 tsp Garam masala powder
• 1/4 cup Cream
• 1 tsp Sugar
• Salt to taste

Pre- preparation

To make tomato cashew paste

• Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.
• Then, add 3/4 cup of water into the pot and place the pot on the stove.
• Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.
• Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.
• Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.
• Then blend it to a fine paste.

To make stuffed paneer (Pasanda)

• To begin with, let’s make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.
• Once the stuffing is ready, next, slice the paneer into circles with the thickness of half inch.
• Then, slice the circle of paneer slice into halves horizontally.
• Repeat the same for all the paneer circles.
• Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.
• Repeat the same for all the slices to make paneer sandwich.
• Next, then take the cornflour slurry and dip the sandwich into it.
• After that, in a pan, shallow fry the paneer sandwiches into hot oil.
• Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

Making of paneer pasanda

• To make pasanda gravy, firstly, heat together butter and oil.  While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.
• Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.
• After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder.  Mix well and allow it to cook on low for another minute.
• Then, sprinkle a tablespoon of water to avoid the burning of masalas.
• Once the spices releases oil, add brown onion paste.  Mix well and cook on high for a minute.  Stir at intervals to avoid burning.
• Then add, salt and mix.
• Next, add tomato cashew paste and mix.
• Cover and cook for 4 to 5 minutes or until the masala oozes out oil.
• Then, add water to make the gravy of required consistency.  Bring it to a boil and cook for another couple of minutes.
• Finally, add garam masala powder, cream and sugar.  Mix and cook for a minute.
• Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.

Notes

Chefs secret to get the actual extract of the gravy make one day prior of your making the dish, it would be more palatable and tasty. once it cool down you can refrigerate it and use as required . on the day you are making the dish just shallow fry the stuffed pasanda of the paneer and add to the gravy and adjust the consistency.

Ingredients for making the prawns

• 16 large green prawns, peeled (tails left intact), de veined
• Sunflower oil, to deep-fry
• 100 gms corn flour
• 5 gms chopped ginger
• 1 tsp light soy sauce
• 1 tsp Lemon juice

Making of plum sauce

• 300g plums, stones removed, chopped
• 70g caster sugar
• 8cm piece (40g) ginger, peeled, sliced
• 1 red chilli, seeds removed, finely chopped
• 1 tbsp rice wine vinegar
• 1 tbsp light soy sauce

for serving

• lemon juice
• Lime wedges
• plum sauce

Method of making the crispy prawns in plum sauce

• 1. Peel de veined the prawns marinate the prawns with egg white, flour and seasoning, coated it with corn flour.
• 2. Half-fill a deep-fryer or large saucepan with oil and heat to 180°C . In 2 batches, deep-fry prawns, turning halfway, for 2 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
• 3. For the plum sauce, place plums in a blender and whiz until smooth.
• 4. Place sugar in a fry pan over medium high heat. Cook, swirling the pan occasionally to dissolve the sugar, until a golden caramel. Add ginger, chilli, vinegar and soy Add plum sauce, add the listed ingredients adjust the seasoning.
• Add golden fried prawns tossed well so the sauce coated with prawns.
• 5. Serve hot with lime wedges and plum sauce, decorate with lettuce leaves.

Ingredients for making the Prawns

• 2 tablespoons olive oil
• 1/3 cup Sweet Chilli Sauce as per your choice available in grocery shop
• 1/3 cup coriander leaves, chopped
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 2 cloves garlic, finely chopped
• 1.2 kg large green prawns, peeled, de veined, tail left on
• 3 gms Basil leaves
• 15 gms Red & Green pepper
• Coriander leaves, to serve
• 1 tsp soya sauce
• 1 tbsp sweet chilli sauce
• 1 tsp light soya sauce
• Lime wedges, to serve

Method of making the Prawns

• Combine oil, sweet chilli sauce, coriander, lime zest and juice, and garlic in a medium shallow dish. Season to taste. Add prawns and toss. Cover and refrigerate for 15 minutes.
• Heat oil in a pan add ginger garlic and little onions toss a little then add the marinated prawns, adjust the seasoning, and add the marinated mixture.
• tossed well, add the colored peppers and cooked a little till the prawns get cooked.
• serve hot garnished with a leave of holy basil.
• you can eat it with Fried, rice, steam rice or Hakka noodles.

Ingredients for Chicken Kothe

1 cup all purpose flour

1/2 tsp salt

Enough water, to knead the dough

1 tsp oil

For sauce

1 tsp butter

1 tsp dried mixed herbs

1/4 cup tomato sauce

4 garlic pods

1 dry red chilli, broken

1/2 tsp soy sauce

1 tsp vinegar

Salt, to adjust

Method of making the Chicken Kothe

150 gms chicken mince

4 tsp finely chopped shallots

1 tsp grated ginger

4 pods garlic, finely chopped

2 tsp finely chopped parsley

4 tsp tomato

Chopped Spring Onions

Salt to taste

1 tsp Shaoxing wine

Servings Per Recipe: 4

One of the healthy and unique recipe to follow with your friends and family

Making of the chicken Kothe

1.  Prepare the dough. Mix in salt with flour well and pour in enough water to form a dough… Lastly add oil to glaze it, knead again. Now, close with wet moist cloth and set it aside for two hours

2.  In a bowl mixed all the listed ingredients, soya mince, onion, parsley, tomato puree, ginger, garlic and favorable amount of salt, Keep aside.

3.  Prepare the sauce. Melt butter and add herbs. Later on, add tomato sauce. Add in finely chopped garlic and crushed red chilli pieces. Let this mixture cook on a slow flame for about two to three minutes. Finally add in vinegar, soy sauce. Adjust the seasoning.

4.  Take the dough and divide it into six equal balls, take each ball and roll out as thin as possible

5. with the help of rolling pin make the small wrappers/Circles

6.  Spoon 1 tbsp of filling into circle and fold it on one side, to get half moon shape.

7.  You can very well seal dough from preventing the filling to fall out. You can also make some handy impressions/design, to make it look eye appealing.

8.  Now, steam these dumplings for ten minutes till done

9.  They are done, usually tested by inserting knife onto the surface of momo/dumplings. If the knife comes out clean, then momo/dumpling is cooked.

10.  Before serving, pan fry them or toss them in pan till they are slightly browned from the base which will give you the smoky flavor.

11.  Serve hot with the sauce and salad of your choice.

Ingredients for making the Nachos

• 500 gm nachos
• 100 gm grated cheddar cheese
• 1 red onion
• 2 tablespoon lime juice
• 1 teaspoon sugar
• 100 gm grated mozzarella
• 600 gm tomato
• 4 cloves garlic
• 1/2 cup coriander leaves
• 2 green chill

Making of Nachos with Salsa

• To prepare this delicious snack recipe, wash the tomatoes under running water and then cut them in half. Then, deseed the tomatoes and dice them. Next, peel the red onion and finely chop them in a separate bowl. Now, peel the garlic cloves and crush them using a pestle and mortar. And last but not the least, wash coriander leaves and green chilli under running water and finely chop them too in different bowls.
• Take a large bowl and place these diced tomatoes in it along with red onion, garlic cloves, lime juice, coriander leaves, sugar and green chillies. Stir well all the ingredients to prepare the salsa.
• Next, place the nachos on a large baking tray and spread over the freshly prepared salsa. Grate the mozzarella and cheddar cheese over the nachos and put the tray in a per-heated grill.
• Grill the nachos for about 3-4 minutes and until both the mozzarella and the cheddar cheese have melted. When done, serve with sour cream and enjoy!

Ingredients of Rajasthani Laal Maas

1. 2 Small onions, finely chopped
2. 2 green chillies, finely chopped
3. 18-20 red chillies
4. 2 tsp coriander seeds (whole)
5. 1 tsp jeera
6. 1 cup mustard oil
7. 10 cloves garlic, finely chopped
8. 1 piece small ginger, finely chopped
9. 1/2 kg lamb (cut into pieces with bones)
10. 1 tsp salt
11. 1 cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), small
12. 3-4 pods cardamom
13. 1/2 tsp black pepper
14. 1 cinnamon stick
15. A pinch of mace
16. 1 pod black cardamom
17. water
18. Handful coriander leaves, chopped

Making Rajasthani Laal Maas

1. Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
2. Add to that the coriander seeds and cumin seeds.
3. Once done, grind it into a nice fine powder.
4. Heat some mustard oil in a pan. Add to this the garlic and ginger.
5. Once the garlic turns slightly brown add the lamb pieces.
6. Give it a good mix. This is also a good time to add salt.
7. Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
8. Now add the chopped onions and mix all well.
9. Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
10. Now add the red chilly powder and let it roast for about a minute.
11. Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
12. Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
13. Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
14. Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
15. Add about 1/2 cup water and some coriander leaves.
16. Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
17. Serve hot with a good garnishing of chopped coriander leaves.

Key Ingredients: onions, green chillies, red chillies, coriander seeds (whole), jeera , mustard oil, garlic, ginger, lamb (cut into pieces with bones), salt, kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), cardamom, black pepper, cinnamon stick, mace, black cardamom, water, coriander leaves

INGREDIENTS

⅓ cup falooda sev,

10 gms almonds

10 gms Pistachio

10 gms Cashew nutS

50 Ml Roohafza/Rose syrup

½ tablespoon sabja seeds (falooda seeds)

4 kulfi2 tablespoon rose syrup

200 ml Condensed milk

1 tsp Small Cardamom powder

Requirements for Kulfi

A few chopped pistachios, almonds or cashews nut

Method of making the Falooda

• Soak the sabja seeds in enough water for 30 minutes.
• Once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
• Prepare the falooda sev according to package instructions.
• If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
• Add 1 tbsp sabja seeds in a bowl or serving plate.
• Add 1 to 1.5 tbsp falooda sev.
• Remove the kulfi from the moulds. slice them into 2 or 4 slices. place each kulfi with its slices on top of the falooda and sabja seeds.
• Pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
• Serve chilled with pistachio, mint leaves and love.

Please for plating you can take different food colors and can arrange the plating as shown above in the recipe.

Ingredients for making the ker Sangri

• 1/2 cup Ker
• 1 and 1/2 cup Sangri
• 4 tbsp Oil
• 1/4 tsp Hing
• 1 tsp Zeera
• 1 tsp Saunf/Aniseed
• 4-5 Dry Red Chillies
• 3 tsp Coriander Powder
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam masala Powder
• 2 tsp Amchoor Powder
• 2 tbsp Curd
• 1/4 cup Raisins
• Salt to taste
• 2 tbsp Fresh Coriander Chopped

Method of making the Ker Sangri

1. Wash Ker and Sangri separately a few times to remove all the dirt.
2. Soak in enough water for 8-10 hours.
3. Wash again a few times.
4. Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 tsp salt.
5. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
6. Let the pressure release and then open the cooker.
7. Drain the ker sangri.
8. Wash them once more.
9. Keep aside.
10. Heat oil in a karahi / pan.
11. When the oil is hot, add heeng, zeera and saunf.
12. Add dry red chilies and fry for a few seconds.
13. Add cooked ker and sangri.
14. Now add coriander powder, red chili powder, turmeric powder, garam masala powder, amchoor powder and mix well.
15. Add curd, kishmish and salt and mix well.
16. Cover and cook for 6-8 minutes.
17. Garnish with fresh coriander.
18. Serve the way you want with bajre ki roti with Dal Boti or ghee rice.
19. kisi ke bhi saath Choki Lage sa.

Ingredients for the Dal Dhokli

• 1 cup Tuvar Dal
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt to taste
• 1/2 cup Tomato Chopped
• 5 cups Water
• 1 tsp Jaggery Grated
• 3 tbsp Lemon Juice
• Fresh Coriander For Garnishing
• Roasted Peanuts For Garnishing

Making of Dhokli

• 1 cup Whole Wheat Flour
• 2 tbsp Besan
• 1 tsp Salt
• 2 tsp Vegetable Oil
• 1 tsp Ajwain
• 1/2 tsp Turmeric Powder

Tempering of the dal to give the smoky texture/Flavor

• 2 tbsp Ghee
• 1/4 tsp Hing
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 10-12 Curry Leaves
• 3-4 Green Chilli Slit into half

Method of making Dal

1. Wash the dal and add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.
2. Pressure cook until dal is softened.
3. Remove the pressure cooker from heat and let the pressure release.
4. Add jaggery, 2 cups of water and lemon juice in the dal and mix well.

Making of Dhokli

1. Add whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.
2. Add little water and knead to make a soft chapati like dough.
3. Make small balls from the dough and roll to make a thin chapati.
4. Cut the chapati into small pieces of any desired shape.
5. Add the pieces in the cooked dal.
6. Add some more water if the dal is too thick.
7. Cook for 10-12 minutes on medium heat until the dough is cooked properly.

For Tempering

1. Heat ghee in a pan.
2. Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds.
3. Add curry leaves and green chilli and fry for a few seconds.
4. Pour the tempering over the dal and give it a gentle mix.
5. Garnish the dal dhokli with fresh coriander and sprinkle roasted peanut on top.
6. Serve hot.

Please Note

You can do some different stuffing also in dhokli, instead of plain chapati, you can stuffed the dough with methi/fenugreek or different aromatic herbs in the season for a twist.