Cook With Jassy

Ingredients: Oil for frying - approximately 1/2 cup 2 medium sized onions, cut into cubes 3 medium sized capsicums, cut into cubes 1 teaspoon whole cumin seeds 3 medium sized onions, finely chopped 1 tablespoon ginger-garlic paste 2 medium sized tomatoes, finely chopped 2.5 teaspoons salt (or to taste) 1 green chilli finely chopped 0.5 - 1 teaspoon red chilli powder/ paprika powder 1 teaspoon turmeric powder 2 teaspoons coriander-cumin powder (dhana-jeera powder) 2 tablespoons tomato paste 1kg paneer 2 tablespoons fresh coriander, finely chopped - for garnishing Method: Heat oil in a pan over medium heat.  When the oil is slightly hot add the cubed onions and fry until light pink, just to remove the raw taste.  Remove the fried onions and set aside. In the same oil add the cubed capsicum and fry for approximately 2 minutes, to remove the raw taste. Remove capsicum and set aside. In the same oil, add the cumin seeds and finely chopped onions. Saute until the onions turn pinkish...

 Ingredients: This makes approximately 15-20 cheesy potato balls: - 6-7 medium sized boiled potatoes - 1 chopped green chilli (can use more depending on preference) - 2 tablespoons freshly chopped coriander leaves - 1 teaspoon ginger-garlic paste - 1 medium sized finely chopped onion - 0.25 kg grated mozzarella cheese - 3 tablespoons all purpose flour - 2 tablespoons corn flour - 1 teaspoon whole cumin seeds (or carom seeds) - 1.5 teaspoons salt - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 0.5 teaspoon chilli powder / paprika powder - 0.5 teaspoon black pepper powder (optional) - Oil for frying Recipe: Place the potatoes in a bowl and mash. Add all the ingredients (except the cheese) into the mashed potatoes and mix well until everything has blended well. Grease a tray with some oil. Take some of the potato mixture in your hand and make it slightly flat. Add approximately 1 teaspoon of the mozzarella cheese into the middle and close the edges around the cheese to make ...

Ingredients: - Self Raising Flour (gluten free or normal) - 225 Grams - Sugar - 200 Grams - Milk - 1 Cup - Oil (any cooking oil except Mustard) - 1 Cup - Eggs - 3 - Essence (optional vanilla/lemon or any of your choice) - 1 Teaspoon - Lemon Zest if you have used lemon essence (finely grated lemon peel, but can be skipped if not available) - 2 Teaspoons - Food Colour (golden yellow or egg yellow. This is also optional) Recipe: Mix all the ingredients in a bowl and use a whipping/beating machine to whip/beat the mixture only until it is mixed properly and there are no lumps. Do not whip/beat for too long.  Empty the mixture into a baking tray that is lined with greased butter/parchment paper. Preheat the oven to 180 Degrees Centigrade for around 10 minutes (don't preheat for too long to avoid burning the mixture). Place the baking tray (containing the mixture) into the oven and bake for approximately 35 - 40 minutes. Due to oven and ingredient variances, check the cake after 40 minut...

  Ingredients: - Water 3 cups - Sugar 1 cup - Fennel Seeds 1/2 teaspoon - Food Color (golden-yellow) 1 pinch - Clarified Butter (Desi Ghee) or Unsalted Butter 1 cup - Semolina Flour 1 cup - Dry Fruits (as per your preference) - Cardamom Powder 1/2 teaspoon Method: Place a pot over medium heat. Pour in the water and add the sugar, fennel seeds and the food colour. Leave to cook until it boils and the sugar dissolves. Stir occasionally. In the mean time, place another pan over medium heat. Add in the ghee and the semolina. Mix well, and cook on low-medium heat. Keep stirring . If you stop, it may burn or form lumps. Don't forget to stir the water and sugar mixture occasionally. Once the water and sugar mixture starts to boil, turn off the heat. Keep stirring the semolina and ghee for another 2 minutes, until the colour changes slightly to a light brown shade, and once the semolina starts to separate from the ghee. Reduce the heat to low and add in the water and sugar mixture slowly ,...