Monday 30 March 2015

Tawa Paneer Tikka-Paneer Tikka Without Oven/Grill

Preparation time-1 and 1/2 hrs
Serving-4

Ingredients:
  • Paneer/cottage cheese(cut into square shape)-100 gm
  • Red pepper(cut into square shape)-1/2
  • Yellow pepper(cut into square shape)-1/2
  • Green pepper(cut into square shape)-1/2
  • Onion(cut into square shape)-1/2
  • Curd(thick)-1 cup
  • Ginger and garlic paste-1 tsp
  • Turmeric powder-1/3 tsp
  • Kashmiri red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Tandoori masala powder (any)-1/2 tsp
  • Lemon juice-1 tsp
  • Cooking oil-2 tbsp
  • Toothpick/skewer
 Method-
  • In a big bowl, add all the ingredients together except cooking oil.
  • Mix it properly and keep it in refrigerator for an hour.
  • After one hour, take it out from the refrigerator.
  • Turn on the heat and heat a tawa.
  • Put 1 tbsp oil on the tawa and spread it all over.
  • Put the marinated paneer, pepper and onion on the tawa one by one (put maximum 6-8 pcs at a time).
  • Fry it for a minute on medium flame and flip it to fry other side for one minute.
  • Take out on kitchen towel to absorb extra oil.
  • Fry the remaining marinated paneer, pepper and onions using the same process.
  • Add the panner, pepper and onion to the skewer/toothpick.
  • Put it on hot tawa for one minute before serving.
  • Serve hot with mint and coriander chutney.

Thursday 26 March 2015

Chilli Paneer Dry and Chilli Paneer Gravy-Paneer Chilli Dry and Gravy


Preparation time-30 minutes
Serving-2
Ingredients:
  • Paneer/cottage cheese (cut into cubes)-100 gm
  • Onion (Chopped in square shape)-1/2
  • Green pepper(Chopped in square shape)-1/2
  • Red pepper(Chopped in square shape)-1/2
  • Yellow pepper(Chopped in square shape)-1/2
  • Green chilli (slit)-4
  • Garlic cloves (chopped)-12
  • Cornflour-1 and 1/2 tbsp
  • Soy sauce-2 tbsp
  • Tomato ketchup-1 tbsp
  • Kashmiri red chilli powder-2 tsp
  • Salt to taste
  • Cooking oil
Method:
For chilli paneer dry-
  • In a bowl: add paneer cubes, 1/2 tsp of kashmiri red chilli powder and 1 tsp cornflour.
  • Mix it properly so that a coat of corn flour and chilli is created on paneer.
  • Turn on the flame and heat a frying pan.
  • Add cooking oil into the pan and let the oil heat.
  • Add coated paneer cubes into the oil, fry it for 2 minutes on medium heat (shallow fry).
  • Take out the fried paneer on kitchen towel to absorb extra oil.
  • Add chopped garlic into the same pan(use the oil which was earlier used for frying paneer cubes) and fry it for few seconds.
  • Add chopped onions and fry it for 30 seconds on high flame.
  • Add all chopped peppers (green, yellow and red) and fry it for a minute on high flame.
  • Add 1 tsp kashmiri red chilli powder, green chilli, soya sauce and tomato ketchup into the pan and mix it.
  • Add 1 tsp cornflour into a bowl with 4 tbsp of water, mix it well and put it into the pan.
  • Add fried paneer cubes into the pan and little salt, cook it for 30 seconds on medium flame.
  • Add chopped spring onion, mix it and turn off the heat.
  • Garnish with a bit of finely chopped spring onion and serve it hot as a starter.
*Note-I am going to use half of the chilli paneer dry to make chilli paneer gravy.
For paneer chilli gravy -
  • Turn on the heat and put half quantity of prepared chilli paneer dry into the pan.
  • Add 1 tbsp of cornflour and 1/3 glass of water together, mix it well.
  • Put the batter(cornflour and water) into prepared chilli paneer.
  • Add little salt and let it boil for a minute.
  • Turn off the flame and garnish with finely chopped spring onion.
  • Ready to serve with fried rice, pulav and noodle etc.

Wednesday 25 March 2015

Vegetable Hakka Noodle-Vegetable Chow Mein

Preparation time-30 minutes
Serving-4

Ingredients:
  • Boiled noodles-200 gm
  • Chopped onion (sliced)-2
  • Carrot (chopped)-1
  • Red pepper(chopped) -1/2
  • Yellow pepper(chopped)-1/2
  • Green pepper (chopped)-1/2
  • Cabbage (chopped)-50 gm
  • Green chilli (chopped)-3
  • Garlic (chopped)-12
  • Tomato ketchup-1 tbsp
  • Soy sauce-2 tbsp
  • White vinegar-1 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
Method:
  • Turn on the flame and heat a pan.
  • Once the pan is heated, add cooking oil into it and let the oil heat.
  • Add green chilli and garlic into the oil and fry it for 30 seconds.
  • Add chopped onion and fry it for 2 minutes on high flame.
  • Add chopped carrot and fry it for another 2 minutes on medium flame.
  • Add chopped cabbage and fry it for a minute.
  • Add yellow pepper, red pepper, green pepper and fry it for 2 minutes on high flame.
  • Reduce the heat to low flame, add white vinegar, soy sauce and tomato ketchup.
  • Add little salt (soy sauce already contains salt) and mix it.
  • Add boiled noodles and mix it properly with half cooked vegetables.
  • Fry the noodles with vegetables for a minute and turn off the heat.
  • Garnish with spring onion and serve hot.


Monday 23 March 2015

Authentic Baingan Tamtar Bharta Bihari Style


Preparation time:30 minutes
Serving -4
Ingredients:
  • Eggplant/Brinjal-1
  • Tomato-2
  • Green chilli(whole)-2
  • Onion (finely chopped)-1(large)
  • Ginger (finely chopped)-1/2 inch
  • Garlic (finely chopped)-10
  • Green chilli (finely chopped)-1
  • Mustard oil-1 tbsp
  • Coriander leaves(finely chopped)
  • Salt to taste
Method:
  • Make two cuts into the eggplant in straight line, insert one green chilli into each cut.
  • Roast the eggplant and tomato on flame properly (you can roast it in oven also ).
  • Once the eggplant and tomato are cool,  peel off the skin.
  • Remove the roasted chilli from the eggplant.
  • In a big bowl: Add roasted eggplant, green chilli and tomato and mash it gently.
  • Add chopped onion, ginger, garlic, green chilli, coriander leaves, mustard oil and salt to taste.
  • Mix it properly and serve it with Litti, Baati and paratha etc.


Friday 20 March 2015

Crispy Prawn 65-Shrimp 65

Preparation time-30 minutes
Serving-2

Ingredients:
  • Prawns (washed)-200 gm
  • Turmeric powder-1/2 tsp
  • Kashmiri red chilli powder-2 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Cornflour-3 tsp
  • Salt to taste
  • Lemon juice-1 tbsp
  • Cooking oil for fry
  • Water
Method:
  • Add turmeric powder and little salt into the prawns and mix it.
  • Heat a pan, add 1/2 glass of water into the pan and let the water heat.
  • Add the prawns(mixed with salt and turmeric) into the hot water and let the water boil.
  • Add 1 tsp of kashmiri red chilli powder, coriander powder, cumin powder and black pepper powder.
  • Stir it, cover the pan and cook it on high flame for 2-3 minutes.
  • Remove the cover and stir it.
  • Cover the pan again and cook it on medium flame for 2 more minutes, let the water dry.
  • Turn off the heat, put the half cooked prawns into a bowl.
  • Add 1 tsp of kashmiri chilli powder, cornflour, lemon juice, little salt and mix it properly.
  • Turn on the flame and heat a frying pan.
  • Add sufficient oil into the pan and let the oil heat.
  • Put all the prawns one by one into the hot oil, reduce the flame to medium and fry it for 2-3 minutes.
  • Flip it to fry other sides, fry it from both sides equally.
  • Take out on the kitchen towel to absorb extra oil, turn off the heat.
  • Garnish with sliced cucumber and raw onion rings and serve hot.


Wednesday 18 March 2015

Super Tasty Pomfret Fish Fry-Masala Fried Pomfret Recipe

Preparation time-50 minutes
Serving -2

Ingredients:
  • Pomfret fish (washed)-2
  • Green chilli-3
  • Garlic cloves(peeled)-10 to 12
  • Ginger chopped-2 inch
  • Turmeric powder-1 tsp
  • Coriander powder-1 tsp
  • Cumin powder-1 tsp
  • Black pepper powder-1/3 tsp
  • Tandoori chicken masala powder-1 tsp
  • Kashmiri red chilli powder-1 tsp
  • Lemon juice-2 tbsp
  • Gram flour-2 tbsp
  • Salt to taste
  • Cooking oil for fry
Method:
  • Clean pomfret fish and make small slits both sides to allow spices to stuff.
  • Make a paste of green chilli, chopped ginger, garlic cloves and little water using blender.
  • In a big bowl, add turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder, black pepper powder and tandoori chicken masala powder.
  • Add lemon juice  into the masala powder and mix it properly.
  • Stuff the prepared masala inside the cuts which you did on the both sides of fish.
  • Add gram flour and 1 tbsp water into the remaining paste and mix it.
  • Coat the fish with remaining masala paste and keep it in refrigerator for 30 minutes.
  • Turn on the flame, heat a frying pan
  • Add sufficient oil into the pan and heat it more than normal frying temperature.
  • Put a masala coated fish into the hot oil and fry it on high flame for 1-2 minutes.
  • Reduce the flame to medium and fry it on medium heat for another 3-4 minutes.
  • Flip it to fry other side, fry till it turns brown from both sides.
  • Take out on kitchen towel to absorb extra oil.
  • Garnish with raw onion rings and lemon slice, serve hot.


Thursday 12 March 2015

Matar paneer-Restaurant Style Matar Paneer

Preparation time-30 minutes
Serving-5
Ingredients:
  • Paneer cubes (cottage cheese)-200 gm
  • Fresh or frozen peas-150 gm
  • Chopped onion-2
  • Chopped tomato-2
  • Garlic cloves (peeled)-10
  • Chopped ginger- 1 inch
  • Cumin seeds-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Cumin powder-1 tsp
  • Coriander powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Curd/yogurt-2 tbsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves for garnish
Method:
  • Turn on the flame and heat a pan.
  • Once the pan is heated, add 2 tbsp oil into the pan and let the oil heat.
  • Add garlic cloves, chopped ginger and chopped onion into the pan and fry it for 3-4 minutes on medium heat.
  • Add chopped tomato and little salt into the fried onion, mix it.
  • Cover the pan and cook it for 4-5 minutes on medium heat.
  • Turn off the heat and let it cool down.
  • Put the fried onion and tomato into the blending jar and blend it into thick paste (do not add water).
  • Turn on the flame and heat the same pan again.
  • Once the pan is heated, add 2 tbsp oil into the pan and let it heat
  • Add cumin seeds and fry it for 8-10 seconds.
  • Add turmeric powder and red chilli powder into the oil and mix it.
  • Add prepared masala paste into the oil, mix it and cook it for 2-3 minutes on medium heat.
  • Add cumin powder and coriander  powder, mix it.
  • Add 1/2 cup of water and cook it for another 2 minutes, keep stirring.
  • Lower the heat and add curd (whisk it well ) into the masala paste.
  • Increase the heat to medium again,  add peas and cook it with  masala paste for another 3-4 minutes.
  • Add paneer cubes and salt to taste into the gravy, mix it properly.
  • Add 1/2 glass of water and garam masala powder and stir it.
  • Cover the pan and cook the curry for 2-3 minutes on low heat.
  • Turn off the heat and garnish with fresh chopped coriander leaves.
  • Ready to serve.

Tuesday 10 March 2015

Sweet, Sour, Spicy and Salty Tomato Chutney

Preparation Time-30 mins
Serving-4
Ingredients:
  • Tomato (chopped)-500 gm
  • Sugar-100 gm
  • Jaggery-50 gm
  • Kalounji(onion seeds)/mangraila-1 tsp
  • Bay leaves-2 to3
  • Dry red chilli-3
  • Tamarind juice-2 tbsp
  • Salt-1/2 tsp
  • Cooking oil-2 tbsp
Method:
  • Turn on the flame and heat a pan.
  • Once the pan is heated, add cooking oil into the pan and let the oil heat.
  • Add bay leaves, dry red chilli and kalounji seeds into the hot oil and fry it for 10 -15 seconds.
  • Add chopped tomatoes into the pan and cook it on high flame for 4-5 minutes.
  • Add sugar and jaggery into the pan and mix it with tomato.
  • Cover the pan and cook it on high flame for 5-7 minutes.
  • Open the cover, add tamarind juice and little salt and mix it.
  • Cover the pan and cook it on medium heat for another 5-7 minutes.
  • Open the cover, mash the tomato with the help of cooking spoon.
  • Cover the pan and cook it for another 2-3 minutes on low heat.
  • Turn off the heat.
  • Ready to serve.


Wednesday 4 March 2015

Sweet and Crispy Pua Recipe-Bihari Pua Recipe-Fried Sweet and Crispy Pancake

Preparation time- 1 hour 30 mins
Serving-4

Ingredients:
  • All purpose flour-1.5 cup
  • Semolina (sooji/rava)-1/2 cup
  • Sugar-1 cup
  • Milk (boiled)-2 cup
  • Mixed dry fruits (chopped)-50 gm
  • Fennel seeds (saunf)-1 tbsp
  • Cooking oil or ghee for fry
Method:
  • In a pan, add milk and sugar together.
  • Turn on the heat and put the milk pan over it, let the milk heat for five minutes on medium heat.
  • Turn off the heat and let the milk cool down.
  • In a big bowl, add milk, add semolina, add maida and mix it well.
  • Mix the batter for 3-4 minutes and ensure that there are no lumps in it.
  • Add chopped dry fruits and saunf in the batter and mix it.
  • Keep the batter aside for an hour.
  • Turn on the flame and heat a pan.
  • Add sufficient oil/ghee into the pan and let it heat.
  • Drop a pinch of batter to check the temperature of oil, simmer the heat.
  • Put a serving spoon of batter in center of the hot oil in a single consistency, do not spread the batter.
  • Fry it on low heat for 2-3 mintes, flip it to fry other side carefully.
  • Fry this pua on low heat from both sides till its turns golden brown.
  • Take out on kitchen towel to extract extra oil.
  • Repeat the same process for remaining batter.
  • Ready to serve.