Homemade Paneer


It is the simplest cheese to make at home. Unlike other cheeses, it needs no special equipment or complicated technique. vinegar, a piece of muslin cloth and a strainer. everyday kitchen stuff is all that one needs to turn out the delicious paneer in a matter of minutes.

do check my other paneer recipes 

Paneer Sandwich 

Paneer Bhurji 

Grilled Paneer 

Paneer Magaz Masala

Matar Paneer

Paneer Butter Masala

Malai Kofta

ingredients

3-litre full cream milk

300 ml cream

120 ml or 8 tbsp vinegar

ice

recipe Courtesy @chefharpalsokhi

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Method

Step by step

Bring three-litre of milk to boil. once it boils turn off flame Immediately.

add vinegar and stir slowly till the milk curdles and separates from the whey.

Add ice so it stops cooking and paneer will be soft.

Drain that Split milk(Cheese) in a Dish cover with a muslin cloth or cheesecloth.

wash with fresh water to remove tanginess of paneer.

Dip the cloth in chilled water so that it cools down completely. Squeeze out the water again.

Place the paneer under a heavyweight so that all the water drains away and the paneer sets in a block.

after 2 hours or Until all water Drained, Paneer is ready to use.

note: for every litre of milk use 100 ml of Cream

keep extra vinegar with you if milk doesn’t split use it.

 

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INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Chana Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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Vada Pav


My hubby spent his earlier job days at Mumbai still somewhere inside his heart,he is a Mumbaikar  and really like Mumbai street food
one day he asked me ,do you know how to make Vada Pav ??

i had never visited Mumbai but ate this dish at a friend house here at the USA.

it is a vegetarian fast food/street food dish native to the state of Maharashtra. The dish consists of a deep-fried potato dumpling (vada) placed inside a bun (pav) sliced almost in half through the middle then apply a little or as much one prefer Spicy green chutney and dry garlic chutney on the inner sides of the pav and stuff with a hot vada and serve with fried green chillies.

Here I am sharing my version of Vada Pav which I prepared today the first time and he really loved it.

For today’s Vada Pav recipe, I have made everything from the scratch dry and wet chutneys and vada.Except Pav its store bought.

Ingredients

Pav or bun

For vada (potato dumplings )

Boiled potatoes 2-4

Mustard seeds 1 tsp

Turmeric 1 tsp

Curry leaves 10-12

Salt to taste

Garlic /ginger /green chilli crushed  2 tsp

Oil 1 tbsp

Batter to fry dumplings

Gram flour (Besan ) 1 cup

Red chilli 1 tsp

Turmeric 1/4 tsp

water

Salt to taste

oil for deep frying

green chilli 2-3 ( optional)

method to prepare Vada
Take oil in a pan, add mustard seeds and curry leaves Then crushed garlic ,ginger & chilli  and saute well.Now add turmeric powder, a tsp of salt, and boiled potatoes Mix them well.keep aside to cool down and make a ball of round shape or any shape you prefer.

mix all ingredients for batter and make a smooth paste.Add enough water to make a thick batter. Whisk well until you get a lump-free batter.Once the batter is ready, keep it aside for 15-20 minutes.

heat oil in a pan to fry potatoes Dumplings .

Dip the potatoes balls completely in to the besan mix and deep fry in the pan over medium heat & fry till golden brown.

Drain on an absorbent paper and keep aside. (You can make rest of Dumplings  using rest of the batter).

How to Fry Green chillies

In the same pan add green chilies and fry them.
note :- Be careful, as green chilies tend to splutter.so slit green chilli and deep fry .

For green chutney 

1 bunch cilantro /coriander leaves

1 garlic cloves 

1 green chilli 

Salt as per taste 

Lime juice 1tsp or as per taste 

mustard oil 1 tsp

method
In a grinder jar add all ingredients & Grind smooth with little bit water .Empty you jar &  pour your mixture in a container or a bowl. add oil ,i prefer Mustard oil or you can Skip it.

Dry garlic chutney

8-10 cloves 

1/4 cup desiccated coconut or fresh 

2 tsp sesame seeds 

Salt to taste 

Kashmiri red chilli powder or Red chilli 1 tbsp 

Oil 1 tsp

method
Heat pan add oil on med-low heat then add garlic and saute for 30-40 sec or till it starts browning .Same pan saute desiccated coconut on low heat (30-40 sec) & remove it .Same way sesame seeds .Let all ingredients cool down.

In a blender jar add all ingredients & add chilli powder & salt.

Press pulse button (otherwise ingredients will release oil ) once or twice & don’t make it fine leave it coarse .Chutney is ready .

Note :- i don’t have fresh coconut so i used desiccated one.My family Doesn’t like too much Spicy so i have used kashmiri red chilli powder.

How to assemble Vada Pav

Take buns or pao and put green chutney,  and dry garlic chutney inner side of both bun and keep fried potato dumplings  between them.

Serve with the garnishing of fried green chillies and sprinkle more dry garlic chuney ontop. Serve immediately.

Note :- You can adjust the amount of all chutneys as per preference.

 

 

Malai Kofta


Malai Kofta is a popular North Indian vegetarian dish consisting of paneer balls afloat a creamy gravy.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of Mashed Paneer with spices.Malai means cream and kofta are fried dumpling balls.usually they are made up of mashed potatoes, with or without paneer. other kofta gravy recipes on my blog are Makhani Chicken Kofta and Chicken Kofta Curry(it’s a non-vegetarian dish)

To prepare this malai kofta recipe the koftas are made with potatoes and paneer. these melt in the mouth koftas are soaked in a creamy, sweet and mildly spiced curry. One can use store-bought Paneer or Homemade.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream added for a smooth texture.Koftas in India are usually served cooked in a spicy /mild, curry/gravy and are eaten with Cooked rice or a variety of  Indian flatbreads like Naan

 Ingredients For kofta

 Paneer 250 gm

 Potatoes 2 boiled & mashed

 Salt to taste

 Garam masala 1/4 tsp

 Corn flour 1 1/2 tbsp

 Refined flour 1 tbsp

 Onion Finely Chopped 1 small

 Green chilli finely Chopped 1

Ginger Grated 1 tbsp

Garam Masala 1/2 tsp

Green Coriander leaves 1 tbsp finely chopped

Cashewnut pieces 1 tbsp

Raisins 10-12

Additional refined flour 2 tbsp (for rolling)

Oil for Frying

Ingredients for gravy

Butter 150 gm

Tomato,blanched ,deseeded & pureed 500 gm

Salt to taste

Fresh  cream 100 gm

Kasoori methi powder 1 tsp

Sugar 1 tsp (optional)

Kashmiri chilli powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Water as required for gravy

 Method

In a bowl add all ingredients mentioned above for kofta except oil ,cashew nut & raisins mix  & make equal size ball.Take a portion of mixture flattened on palm.stuffed cashew nuts & raisins.close properly using palm make a ball.put additional flour in a plate for rolling .make balls of entire mixture & roll in additional flour.

Heat oil in a pan deep fry Fry 3 or 4 balls at a time until they are a golden brown and keep aside on an absorbent paper.In another pan add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.then add water  & salt to adjust gravy consistency.  once it started boiling add rest of butter & simmer on low heat for 5-10 minutes.add fried Koftas so that koftas in a gravy.Turn off heat & add cream stir carefully .Serve with Rice/naan.

 Tips :-1)While adding salt in gravy always be careful as we added salt in kofta too.Adjust spices as per own taste buds.

 2)Stuffing of nuts are optional if one doesn’t like can skip it.

 3)If serving malai kofta later, you can just prepare the gravy and add koftas while serving. these koftas are really soft. so if you add them before and serve them later, they will break. add only if ready to serve immediately.

Vegetable Pulao


Pulaos are a very famous dish in India. it is prepared using rice,there are many varieties of pulao Peas pulao Spicy veg Pulao the one here is made without onion & garlic. This recipe is very easy to prepare, as it doesn’t have too many ingredients and can be cooked quickly.One can add any vegetables by choice.Serve with Pickle & Raita.I have cooked in  my electric rice cooker. Today on eve of Krishna Janmashtami I prepared this recipe as we don’t eat onion-garlic food today.One can prepare for kids tiffin if they like a bit spice or for a spouse.

ingredients

Rice 1.5 cup

Ginger Chilli paste 1 tsp

Mixed Vegetable 1/2 cup

Bay Leaf 1

Cardamom 1

Big Cardamom 1

Cloves 2

Cumin Seeds 1 tsp

Turmeric 1/4 tsp

Coriander Powder 1 tsp

Beaten Yogurt 1 tbsp

Mint leaves few

Water 3 cup

Salt to taste

Ghee 1 tbsp or Any Cooking oil

Method

Wash & Soak rice for 20 min.Heat a pan then add ghee .add cumin seeds ,bay leaf Cardamom,Big Cardamom ,Cloves once it gave a fragrant add ginger-green chilli paste.saute & then add vegetables adding turmeric powder & coriander powder beaten yogurt cook till vegetables become soft ,add salt & few mint leaves which enhance flavor of rice,add soaked rice a stir slowly so that rice doesn’t break .Transfer into rice cooker bowl then adding water & press cook mode.once rice cooked & become fluffy.Before Serving remove bay leaves,cardamom & big Cardamom & cloves.Serve hot with Pickles & Raita.

 

Paneer Magaz Masala


Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

Gobhi Manchurian Dry


Gobhi Manchurian is an Indian Chinese fried cauliflower served as an  appetizer or a snack. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce.

There are two different variants of gobhi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, all purpose flour,spring onion, soy sauce, chilli sauce, minced garlic, ginger,ground pepper, etc. and has typically  garnish with spring onion.Its taste can vary from a mild spicy to hot depend on individual taste buds.

Ingredients

10-12 cauliflower

3 tbsp corn flour

5 tbsps all-purpose flour

¼ cup water

1 tsp black pepper powder

orange food color (a pinch) optional

Salt to taste

oil for deep frying

Ingredients for Manchurian Sauce

1 medium onion

½ cup chopped spring onions(white bulb)

1tbsp finely chopped garlic

2 tsp finely chopped green chillies

2 tsp finely chopped ginger

1 tbsp corn flour

1/4 cup water

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chilli sauce

1 tbsp cooking oil

salt to taste

spring onion (for garnish)optional

Method :-

Heat oil in a wok or a deep fryer, till it’s becoming hot we will dissolve the corn flour and all purpose flour along with pepper,food color and salt in water.Add the cauliflower florets and mix until the florets get coated with the flour mixture.Add about 5 florets at a time into the hot oil and fry until golden brown.Remove from oil and drain on a paper towel. Keep aside.Mix the corn flour with ¼ cup of water. Add soy sauce, ketchup, chilli sauce  & salt.Heat oil in a wok or frying pan on high heat; add onion saute till it becomes pink after that add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.Turn off heat. mix well,fried cauliflower with the Manchurian Sauce and serve.Before serving garnish with spring onion leaves.

Onion & Cabbage Pakora


Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

Instant Dhokla


A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.

Ingredients

Gram Flour /Besan 1 cup
Suji 1 tbsp
Curd 1/4 cup
Ginger Chilli paste1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tsp
Fruit salt 1 tsp
Lemon juice few drops
Water for making batter
for Tempering
Ingredients
Mustardseeds( black ) 1 tsp
Oil 1/2 tsp
Green chillies 1-2
Asafoetida (Hing )1/4 tsp (optional)
Water 1cup
Salt to taste
Sugar to taste
Fresh grated Coconut (garnishing)

Method
Take a large pan or pot add water for steaming dhokla.Grease a plate or any utensils using for dhokla.i have used loaf panMeanwhile take a bowl add besan,sooji,curd ginger & green chilli paste .adding little water to make a smooth paste.Now add fruit salt & lime juice mix properly.Pour batter in grease utensil.Steam for 10-12 or till it cooked.Put a knife as we do for a cake ..to check.If it comes clean.dhokla is steamed properly.
For tempering
Method
Take a deep pan heat & add oil then mustard seeds,hing green chilli,water,salt &sugar.give a boil.Let it cool down & bit .pour on steamed dhokla.Cut in a desire shape.garnish with fresh grated coconut.Serve with green Chutney.

Tips:- Dhokla mixture neither should be too thin or too thick. A consistency of a  batter is most important for fluffy & light dhokla.add fruit salt into the mixture and stir it with a spoon. As soon as the bubbles appear immediately put the dhokla in the greased plate or dish to steam. Do not whisk the mixture for long. delaying a time to steam dhokla after adding fruit salt to it, then the dhokla will not rise well.

 

Aloo Palak


Spinach is an excellent source of lots of vitamin & minerals.It is a very good source of dietary fiber, Spinach means Palak in Hindi language. It is a leaf-based  dish eaten in the Indian Subcontinent with bread such as roti or rice.Potatoes means aloo in hindi .its a dish cooked with Spinach, potatoes & Indian Spices.

Ingredients

3 potatoes, peeled and cubed, (lightly sauteed in 1/2 tbsp of oil)

2 bunches spinach chopped

1/2 tsp cumin seeds

2 onions finely chopped

1-2 tomatoes chopped or puree

2 green chillies slit

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 1/2 cups water

salt to taste

1/2 tsp garam masala powder

1/2 tbsp cream optional

1/2 tsp Dry Fenugreek leaves

2 tbsp oil

Method
Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillies and sauté the onions till they turn transparent.Add ginger garlic paste and fry further for 3-4 minutes.add tomatoes and cooked now add turmeric powder ,red chilli powder and coriander powder and combine well.Add the spinach and let it cook for 4-5 minutes. Add the fried potato cubes and combine. Cook on low heat for 7-8 minutes.Add the water and salt and cook on medium heat for 12-15 minutes or till the potatoes are tender. Add malai, garam masala powder dry fenugreek leaves and combine.Reduce flame, cover and cook for a mt. Turn off heat and serve hot with Rotis or steamed rice.
Tips -if you want u can use spinach paste too,a taste will be same.

Aloo Gobhi Curry


Boiled Potatoes & fried Cauliflower Florets ,Seasoned & simmer with Indian Spices.

Ingredients

  • Boiled potatoes 4 med size cut in chunks
  • Cauliflower florets 2 cup
  • Mustard Oil ?any cooking oil 2 tbsp
  • Onion sliced med 2
  • Tomatoes chopped 3
  • Ginger garlic paste 1 tbsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 2 tsp
  • Cumin powder 1/2 tbsp
  • coriander powder 1 tbsp
  • Garam masala 1 tsp
  • Bay leaf 2
  • Cumin seeds 1 tsp
  • Salt to taste
  • Green coriander leaves chopped 1 tbsp
  • Water 1 cup or as required for gravy

Method

  1. Heat oil in a pan then adding Cumin seeds once it crackled add bay leaf.add cauliflower cook till it became brown on top.remove from oil keep aside .
  2. using same pan adding sliced onion cook till it becomes translucent.add ginger garlic paste cook till raw aroma goes off.Add tomatoes & dry powder except garam masala powder cook till start leaving oil.
  3. add cooked cauliflower & boiled potatoes.mix properly so it coated with masala mixture.add salt & garam masala powder.give a good stir .add water & boil .once start boiling simmer to low heat for 10 min .so that vegetables absorb gravy .
  4. Check seasoning & curry desired consistency.turn off heat add chopped green coriander leaves.Serve with Rice or chappati
My Tip: Cook preferably in mustard oil.it gives an awesome flavor.

Quinoa Vegetables Cutlet


Quinoa  is a source of complete protein ,a good source of dietary fiber and phosphorus and is high in magnesium and calcium.It is a healthy combination of quinoa and wholesome veggies with a tweak of Indian flavor.

 

ingredients

Pre-washed Quinoa 1 /2 cup

Water 1 cup for cooking quinoa

Boiled potato 1 med size

Salt to taste

Carrot 1/4 cup

Corn 1/4 cup

Green coriander leaves chopped 1tbsp

Spring onion chopped 1 tbsp

Green chilli 1 finely chopped

Ginger 1/2″ finely chopped

Garam masala 1/2 tsp

Chaat masala 1/2 tsp

White pepper powder 1/4 tsp

Lime juice 1 tsp

Cornflour 1 tbsp(to coat)

oil for shallow fry

method

In a pot add quinoa & water once it started boiling then adding a salt little bit ,Carrot & corn cover it & cook on low flame till quinoa cooked properly .it takes 10-12 min or till it cooked .remove from heat & leave for 5 min more.After 5 min uncovered take out a mixture in a bowl to cool down & add all ingredients & mix properly Check seasoning ,give a cutlet shape.heat oil in a pan for shallow fry .roll cutlet in a cornflour it will give a nice & crispy crust.cook from both sides till it became Nice golden Color.Serve Hot with sauce & salad.

 

q1
pan seared

 

 

q2
inside view 

 

 

Paneer Bhurji


Scrambled Cottage cheese cooked with Indian spices & seasoned

Ingredients

  • Paneer 250 gms
  • Onions 2 small
  • Tomatoes 2 medium sized
  • Green chillies 2-3
  • Bay leaf 1
  • salt as per taste
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Kasoori methi(dried fenugreek leaves) 1/2 tsp
  • Oil 2 tsp
  • Milk 1/2 cup
  • butter a dash
  • Green coriander leaves for garnishing

method

  1. Take 2 tsp of oil in a pan, add chopped onions and a bay leaf.Saute onions on medium flame. After onions turn light brown, add chopped tomatoes and mix well.
  2. Add green chillies, salt, turmeric powder, garam masala powder and paneer.Now add kasoori methi ,a dash of butter and 1/2 cup of boiled milk. Mix well and let it cook on high flame for few seconds but stirring very frequently.
  3. So as to avoid sticking of paneer to the bottom of a pan.Now lower the flame and let it cook for few minutes if needed add few spoons of water.
  4. Cook till oil separates out from the mixture. Garnish with coriander leaves

Sabudana Khichdi


Soaked Sago/tapioca cooked with boiled potatoes & roasted peanuts & seasoned.

Ingredients

Sago /sabudana -1/2 cups (soaked in 1/2 cup water or a little bit more)for 2-3 hrs so it absorb water & become fluffy.

Salt to taste

A pinch of turmeric optional

Red chilli powder 1/2 tsp

oil/ghee for cooking

Roasted peanut & coarsely grind 1tbsp

Cumin seeds 1 tsp

Lime juice 1 tsp

Few coriander sprigs chopped

Method

Heat a pan add oil then add cumin seeds once it crackled add turmeric powder red chilli powder ,add boiled potatoes mix properly ,Add soaked sago cook around 5-6 min or till it becomes translucent.add roasted peanut powder ,salt .Turn off heat then adding lime juice Garnish with coriander leaves & serve!!

Dahiwale Aloo


Boiled potatoes simmered in Yogurt gravy

ingredients

  • Boiled potatoes, 3 medium sized
  • Cumin seeds 1 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Red chillies (dry)- as per taste
  • Red chilli powder 1/2 tsp
  • Curd- 1 cup (whisked)
  • Salt to taste
  • Asafoetida a pinch
  • Oil 3 tsp

method

  1. Heat 2 -3 tsp oil in a pan, add the cumin seeds and then allow them to crackle. Then add the red dry chillies and allow them to crackle. Then add the boiled potato and saute for a minute.
  2. Next, remove the boiled potatoes and use the same pot to cook. Add oil to heat, then add the dry masalas ( now add coriander powder, turmeric,red chilli powder, asafoetida) and cook for a minute.
  3. Then add the whisked yogurt and keep stirring until all the spices are mixed well. Now add salt and water if it is too thick. Cook it for 5 minutes on a low flame. Keep the gravy consistency as per your choice.
  4. Serve it hot with chappati/poori /paratha.

Aloo Rassedar


Boiled Potatoes Cooked in tomato gravy

ingredients

  • Potatoes-boiled peeled & cut to chunks 500 gm
  • finely chopped ginger 1 tbsp
  • Asafoetida a pinch
  • 2-3 tomatoes chopped
  • 1 tsp fennel seeds -roasted and coarsely grounded
  • 1 tsp fenugreek seeds roasted and coarsely grounded
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • Salt to taste
  • Ghee 1 tbsp
  • Green coriander leaves for garnish
  • Water as required for gravy

Method

  1. Heat ghee, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the ghee. remove Potatoes & keep aside
  2. using same pan add chopped tomatoes &grated ginger & salt cook till it becomes soft & rest of dried powder. once u get nice aroma .Add potatoes & enough water to cover the potatoes, and bring to a boil.
  3. Simmer for 10-15 minutes.till u get desired consistency ,serve with hot poori

 

 

Bhareli Vangi


Stuffed Baby eggplant & cooked  with Indian spices.

ingredients

  • 10 baby brinjal
  • 10 tsp desiccated coconut
  • 8 tsp roasted & crushed peanut powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala/Goda masala
  • 2 tsp tamarind pulp
  • 2 tsp jaggery water
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 1 /2 tsp Mustard seeds
  • oil for cooking
  • water 1/2 cup for gravy

Method

  1. prepare stuffed in a bowl add turmeric powder ,red chilli powder,desiccated coconut ,crushed peanut powder,salt & Goda masala or garam masala.
  2. wash & dry brinjal. cut into four leaving them attached only at the stem. stuffed brinjal with masala .Heat oil in a pan adding mustard seeds & cumin seeds.once it crackled keep stuffed brinjal in a  pan .
  3. pour water & cover till it cooked & become soft.Now add tamarind and jaggery water. Add salt to taste(be careful as we add salt in stuffing too).Serve hot with rice or Chappati.

Paneer Butter Masala


Cottage cheese simmered In Makhani Gravy

Ingredients

  • Paneer – 250 g
  • Onion- 1(large size) chopped
  • Tomato puree-150 grams
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1/2 tsp
  • Cashewnuts 10-12 soaked & grind
  • Kashmiri red chilli 1 tsp
  • Kasoori methi (dried fenugreek leaves) – 1 tsp
  • Oil – 1 tsp Butter – 1 tbsp
  • One small bay leaf
  • Black cumin seeds – 1/2 tsp
  • Cardamom – 1
  • Cinnamon stick – 1″
  • Fresh cream – 1 cup

method

  1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
  2. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
  3. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
  4. Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
  5. Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.

Matar Paneer


Cottage cheese & Green peas Cooked in Indian spices

Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.

Semolina Cutlet


Cutlets made by using Semolina ,Paneer & Nuts.

Ingredients
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
fillings
100 g paneer
12-15 raisins(optional)
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Method
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.

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Grilled Paneer


Paneer Pieces Grilled & serve on a bed of crunchy Veggies.

ingredients

Paneer pieces 8-10
Curry powder 1 tsp
Garlic powder 1/2 tsp
Olive oil 1 tsp
Kasoori methi(Dry roasted) 1 tsp
Salt to taste
Black Pepper to taste
Red Chilli powder 1/2 tsp
Lemon juice few drops
Cumin seeds 1 tsp
Oil for grilling & sauteing
Assorted veggies
(any veg of ur choice)
Onion diced 1 small
Tomato 1 deseeded
Corn (Boiled) 1/2cup
Bell Pepper diced 1
Mint leaves for garnish
Chaat masala (optional)
Method
In a bowl add oil ,curry powder,garlic powder,crushed kasoori methi,red chilli powder,salt & Pepper.mix properly make a paste.add paneer coat with mixture leave it for 1 hr.
Grill ur paneer .
Heat oil in a pan then cumin seeds.Once it crackled add veggies saute till it cooked.Add very little salt as we added during marinating paneer.Add leftover marination & mix properly now take out cooked veggies on a plate.Arrange Grilled paneer.Sprinkle chaat Masala.very little lime juice.Garnish with mint leaves.
Enjoy !!