Semi Home Made Cooking

Everyone loves a home-cooked meal, but who has the time? Now everyone does with Semi-Homemade cooking! Using Ekta's shortcuts and savory secrets, even the busiest person can deliver marvelous meals, scrumptious snacks and decadent desserts in minutes. Simply doctor each dish to transform it from merely good to gourmet… you'll find fast family meals, speedy single servings, even delicious date plates, all perfect for easing your cooking load any and every day of the week!

Lets start with Paneer Makhani, followed by Chole Bature and Dahi Vada.

1. Paneer Makhani

Ingredients:
250 gms Paneer (Easily available at Indian Store)
200 gms Tomato Puree
1 Tsp Jeera
1/2 tsp Red chilli powder
1 Pk Paramparas Paneer Makhani Masala ( Available at all Indian Store)
Salt as per taste

Method:
Cut Paneer in an 1/2 inch cubes and fry it (Option) and keep aside. Heat oil in a pan, add tomato puree, Parampara's Paneer Makhani Masala, salt, red chilli powder and simmer for 4-5 minutes. Add little water to adjust the consistency and then add the paneer cubes and cook further for 5-10 minutes or till the paneer is nice and soft. Serve hot garnished with cilantro.

Ekta's Tip: It taste great if eaten with Swad's Tandoori Roti or Nan.


2. Punjabi Chole
Chole or Kabuli chana is the signature Punjabi dish. But everyone has a different way of cooking it. It is full of protein and packed with flavors. Great for parties and potlucks. This is my chole recipe, which is easy to make and comes out perfect every single time.

Ingredients:
4 Cans Kabuli Chana or Chole [Garbanzo beans]
1 tbsp Red chili powder
1/2 Tsp Coriander powder
1/2 Tsp Cumin Powder
1 Packet Parampara Chole Masala
3 Onion (pureed or finely chopped)
1 Cup Tomato puree
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 Tsp Green chili (finely chopped)
2 Tbsp Oil
Salt as per taste

Method:
Heat oil in a pan add pureed onions and sauté it, till turns red. Add ginger, garlic paste and chopped green chilies (optional). Cook for 2 minutes. Then add tomato puree, red chili powder, coriander & cumin powder along with the Parampara's Chole masala in the gravy and let it simmer for 5-6 minutes on medium-low heat. Add the canned chole and saute for few mins later add water and adjust the consistency as needed and simmer it on low heat for 20-25 minutes or till the chole is will cooked. Garnish with freshly chopped cilantro and serve with halved lemons and Sliced Onions.

Ekta's Tips: We really enjoy Chole with fresh made Bature and Dahi wade, receipes of both are given below.


3. Bature
I think this is one of the easiest recipes one can have for Batures, so relax and enjoy each moment of making Bature because folks you are not going to be tired any more.

Ingredients:
1 Pk of Rhodes white dinner rolls comes in a packet of 30 pc or 70 pcs

Method:
These dinner rolls are found in the freezer section of the grocery store and is very easily available. Defrost the rolls, put it on a baking tray or a plate and keep it in a room tempreture couple hours before making bature out of it, do cover it with wet paper towel or silver foil.
Heat oil and roll this dough just like roti or Chappati depending upon the size you want and deep fry it. The results are amazing and exactly like the picture shown above.

Ekta's Tips: The same dough can be used in making Nan, Kulche or even home made bread.


4. Dahi Vada
Dahi Vada, is a popular North Indian street food fare. Basically, dahi vadas are lentil (Mung /urad dal) based savory balls which are smothered with frothy fresh curds and sprinkled with spices like chilli pwd, cumin pwd, chaat masala or black salt and liberally doused with a tangy-sweet tamarind chutney.

Ingredients:
1 Pk Gits Dahi Vada Mix
2 Tbsp- Sliced Almonds

Method:
Mix the packet with water as directed on the box add almonds to it and let it ferment for 5 -10 mins. Heat oil and take 1 tablespn of the mixture and gently place in the medium hot oil. Flip the vada over so both sides are golden brown. Remove and place in cold water, let them soak for 2-3 minutes, remove, squeeze excess water out and place in a bowl.
Whisk the yogurt, add the chat masala and salt, pour over the vada. Let the vada soak for a couple of hours, serve with tamarind chutney. Garnish with red chillie power, roasted cumin powder and Cilantro. Always serve Chilled.

Ekta's Tips: Normally vada soak the water in the dahi making it very thick, it is always a good idea to keep extra dahi aside to pour it on top before serving.


So folks no more thinking twice before making Chole Bature and dahi vada because this is what Semi Home made cooking is all about.