Recreated Sanjeev Kapoor's signature dish "Shaam Savera"

In the earlier post I told that I cooked a lot but could not take pics so was not able to upload any recipes. Today I made one of those dishes so will be sharing it with you all. I recreated Chef Sanjeev Kapoor's signature dish "Shaam Savera" offcourse with little twist to match my family's taste buds.

Shaam Savera is nothing but paneer and spinach koftas in a red gravy. It involves a bit of effort but its worth it. You can easily impress someone with just the look of the dish ....... taste karenge to tauba hi ho jayegi ....:-) believe me its not a lie.

So here we go.......

Ingredients

•Fresh spinach leaves (palak) 1 medium bunches

•Bathua 1 small bunch

•Fresh mustard leaves (sarson) 1 small bunch

•Fenugreek leaves (methi) 1/2 small bunch

•Oil 2 tablespoon + to deep fry

•Cumin seeds 1 teaspoon

•Garlic,finely chopped 5-6 cloves

•Green chillies,stemmed and finely chopped 1-2

•Salt to taste

•Turmeric powder 1/4 teaspoon

•Gram flour (besan) 2 tablespoons

•Cow’s milk 1 litre

•Vinegar 2 tablespoons

•Green cardamom powder 1/8 teaspoon

•Cornflour/ corn starch 1/4 cup

Method

Trim all the leafy greens and wash under running water. Place a deep non stick pan over medium heat and add 8 cups of water and bring it to a boil.

Add the leaves and blanch it in boiling hot water for 2-3 minutes. Drain in colander and refresh under cold water. Squeeze out the excess water, cool and puree. Transfer into a deep bowl.

Place a non stick shallow pan on medium heat and pour in 2 tablespoons oil. Add the cumin seeds, garlic and chillies and sauté. Add salt and turmeric powder and stir. Add gram flour and continue to sauté for 1-2 minutes. Add the prepared puree and sauté, stirring continuously, until the mixture is dry and begins to leave the sides of the pan. Set aside to cool. Divide into 8 equal portions.

Take cow’s milk in a deep pan, and let it come to a boil. Take pan off the heat and add vinegar, once the milk curdles, strain it in a muslin, set the whey aside, do not discard.

Dip it in a bowl of ice water to cool the chenna.

Remove the muslin with chenna from the water and squeeze out excess water.

In another bowl mash the chenna along with salt and ⅛ teaspoon green cardamom powder. Divide into 8 equal portions and roll into balls.

Take a portion of the sautéed greens, flatten it on your palm and place a chenna ball in the center. Gather the edges and shape into a ball. Similarly prepare the remaining koftas.

Spread the cornstarch in a plate and rolls the stuffed koftas balls in it. Shake off the excess.

Heat sufficient oil in a kadai. Gently slide in the koftas. Cook for 2-3 minutes on low heat or till golden brown. Drain with a slotted spoon and place on an absorbent paper. Use as required.

FOR MAKHNI GRAVY

•Butter 50 grams

•Ginger paste 1 tablespoon

•Green chillies,chopped 1-2

•Red chilli powder 1 tablespoon

•Salt to taste

•Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

•Whole garam masala 1 tablespoon

•Garlic paste 1 tablespoon

•Tomato puree  400 grams

•Garam masala powder 1/2 teaspoon

•Honey 2 tablespoons

•Maida 1 Tablespoon

•Cream 1 cup

Method

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.Take out the whole garam masalas i.e green cardamoms, cloves, peppercorns and cinnamon and again puree the tomato mixture for a smoother texture. In the same pan heat half a tablespoon of oil and add 1 tablespoon of maida and cook till raw smell goes off and now add the purred tomato mixture to it . Add sugar or honey and powdered kasoori methi.Simmer for five minutes and then add fresh cream.

To Serve:- 

Cut the koftas into halves and put them into the red gravy and see how beautiful it looks.

Mushroom Capsicum Masala

Hello everyone :-) I have kept my promise I am back with one delicious recipe.Although I cooked a lot this weekend as I had guests visiting but was so busy that could not click the pics. So all those recipes would come later but still this one is also worth trying.

Ingredients:-

1. Mushroom - 2 cup thickly cut
2. Capsicum - 2-3 thickly cut
3. Onion – 2 finely chopped + 2 thickly cut
4. Tomato – 2, big pureed
5. Ginger garlic paste – 2 tsp
6. Red chilli powder – 1 tsp
7. Green chillies 2 finely chopped
8. Garam Masala powder – 1 tsp
9. Coriander powder - 1tsp
10. Cumin seeds – 1 tsp
11. Salt – to taste
12. Turmeric - 1 tsp
13. Oil – 1 tbsp 
14. Fresh coriander leaves to garnish
15. Kasoori meethi - 1 Tbsp
16. Cashew nuts - 5-6

Method:-

• Wash and clean the mushrooms and capsicum and cut into thick pieces.
• Heat a kadai with 1-2 tbsp of oil.  Add the cumin seeds, once it changes color add the finely chopped onion, ginger garlic paste  and sauté till it changes to a light brown color
• Now add the cashew nuts, ginger garlic paste and green chillies and fry for 2 minutes.
• Add salt , turmeric , coriander powder and garam masala powder and mix well now add chopped tomatoes and cook till the tomatoes become mushy and oil is separated.
• Take this mixture out of the kadai and let it cool. Blend this mixture to a fine paste
•  In the same kadai, heat 1 tbsp of oil.Add the thickly cut mushroom, capsicum and onions and cook for 5 minutes on medium flame. Add the paste made in the previous step to these vegetables and add a little water and let it cook for another five minutes.
• Switch off the flame and add roasted and crushed kasoori methi.Serve hot with Rotis or Naan.
  

I am back and I am hungry..... this is Rocky Mayur style .... "Highway on my Plate" fame.
Well really back after a long time .... its not that I was not cooking but was not keeping up well for long..... but now I promise I will be posting oftenly for all those who are following me if there are any :-(.....
Anyways today morning I cooked "Moong Dal Halwa" it came out very well I may say.....I am not being Apne mooh miyaan mithu it seriously came out well..........
One must try but need some real patience preparing it....Moong Dal Halwa is a  North Indian sweet, usually prepared in winters. It's very appetizing and tastes great during cold winter evenings.
So here goes the recipe....

Ingredients :-

Moong dal- 100 gm
Ghee - 100 gm
Mawa (Khoya) - 50 gm
Sugar - 150 gm
Cashew Nuts - 20 (Cut each cashew into 4 pieces)
Dried Raisins - 20
Cardamom - 4 (Peeled and grinded)
Almonds - 5 (Cut them length wise into small pieces)

Prepration :-

Wash the moong dal and soak it in water for 4 to 5 hours.
Take out the moong dal from water and grind it, without water. Don't grind it too fine. Heat the frying pan and put ghee and moong dal in the frying pan, then stir with the frying spoon, on medium flame. In 15 to 20 minutes moong dal will be properly cooked (The properly cooked moong dal doesn't stick to the frying pan and you can see the ghee getting separated from moong dal). Moong dal is cooked now.
Put mawa(khoya) in a separate frying pan and cook on low flame. Then mix it in the moong dal.
Put 100 gm sugar and water in a utensil and heat it. When the water starts boiling cook for another 5 minutes on low flame, and prepare a wire like syrup.
Mix this syrup in the moong dal, along with cashew nuts and raisins. Now stir this halwa on low flame. In about 5 to 7 minutes halwa will be ready. Now turn off the burner. Mix the grinded cardamoms in the halwa. Halwa is ready to eat.
Take out the halwa in a bowl and garnish it with almonds.