Friday 25 September 2015

Palak Paneer-How to Make Easy Palak Paneer-Spinach and Cottage cheese Recipe

Preparation time-40 minutes
Serving-5
Ingredients:
  • Spinach leaves(washed)-250 gm
  • Paneer (cubes)-200 gm
  • Green chilli-3
  • Chopped ginger-1 inch
  • Garlic cloves(peeled)-14 to 16
  • Chopped onion-1 (large)
  • Chopped tomato-1
  • Cumin seeds-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Fresh cream-2 tbsp
  • Cooking oil-4 tbsp
  • Salt to taste
Method:
  • Boil one litre of water in pan, add spinach leaves and boil it for a minute, turn off the flame.
  • Drain the water, take out the boiled spinach in a blending jar and keep it aside.
  • Heat oil in a pan, add cumin seeds, fry it for few seconds then add green chilli, ginger, garlic.
  • Add onions and fry it on medium flame till it turns light brown(2-3 minutes) .
  • Add chopped tomato, cook on medium flame till it turns little soft (2-3 minutes).
  • Turn off the flame and let it cool down, take out the fried ingredients in the same blending jar.
  • Add little water and blend it into thick smooth paste, keep it aside.
  • Heat oil in same pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Fry it for 20-30 seconds, add the prepared paste, keep stirring.
  • Cover the pan and cook it for 2-3 minutes on medium flame.
  • Add fresh cream and paneer cubes, mix it well in gravy.
  • Add garam masala powder and salt to taste, mix it well.
  • Cover the pan and cook it for 2 minutes on low flame, turn off the flame.
  • Garnish with fresh cream and grated paneer and serve hot with roti, paratha, naan and kulcha
                 
                                             

Thursday 24 September 2015

Aloo Methi ki Sabzi-Fenugreek leaves and Potato Stir Fry

Preparation time-30 minutes
Serving-4
Ingredients:
  • Fenugreek leaves (methi)-500 gm
  • Potato (chopped and washed)-2
  • Cumin seeds-1/2 tsp
  • Chopped onion-2 (medium)
  • Chopped tomato-1 (large)
  • Turmeric powder-1/2 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Chop the Fenugreek leaves (methi) and wash it.
  • Heat oil in a pan, add cumin seeds and fry it for few seconds on medium flame.
  • Add chopped onion and fry till it turns light brown on medium flame.
  • Add chopped potato, turmeric powder, salt to taste and mix it properly.
  • Cover the pan and cook it for 4-5 minutes on low flame.
  • Add chopped methi leaves, mix it and cook it for 2-3 minutes on low flame (cover the pan).
  • Add chopped tomato, mix it and cook it for 8-10 minutes on low flame (cover the pan and keep stirring in between).
  • Turn off the flame and ready to serve.
                                               

Saturday 19 September 2015

Besanwali Shimla Mirch-Shimla Mirch ki Sukhi sabzi

Preparation time-20 Minutes
Serving-4
Ingredients-
  • Green capsicum-4
  • Gram flour-4 tbsp
  • Fennel seeds (saunf)-1/4 tsp
  • Cumin seeds-1/4 tsp
  • Dry mango powder (aamchur)-1/3 tsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/4 tsp
  • Cumin powder-1/4 tsp
  • Coriander powder-1/3 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Chop the capsicum in square shape and discard the seeds.
  • Roast the gram flour in a pan for 2-3 minutes on low-medium flame.
  • Take out the roasted gram flour in a bowl and clean the pan with kitchen towel or water.
  • Heat the same pan, add oil and allow the oil to heat properly. 
  • Add fennel seeds and cumin seeds, fry it for few seconds on medium flame.
  • Add chopped green capsicum and fry it for a minute on medium flame.
  • Add turmeric powder, red chilli powder, cumin powder, coriander powder, dry mango powder and salt to taste.
  • Mix all the spices properly and cook it for 2 minutes on medium flame (do not cover the pan).
  • Reduce the flame to low, add the roasted gram flour in the fried capsicum and mix it properly.
  • Increase the flame to medium and cook it for 2 minutes, keep stirring in between.
  • Increase the flame to high and fry it for a minute, keep tossing/ stirring.
  • Turn off the flame and ready to serve.
                                    

Friday 11 September 2015

Kala Chana Curry-Chana Masala-Easy and Quick Chana sabzi

Preparation Time-30 minutes
Serving-5
Ingredients:
  • Kala chana whole/Bengal gram-250 gm (Soak it for 10-12 hours)
  • Chopped onion-2
  • Chopped tomato-2
  • Ginger garlic paste-1 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Cumin seeds-1 tsp
  • Dry red chilli-1
  • Bay leaves-2
  • Cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Heat oil in a pressure cooker pan, allow the oil to heat properly.
  • Add cumin seeds, dry red chilli and bay leaves, fry it for few seconds on medium flame.
  • Add chopped onions, fry it on medium flame till it turns soft .
  • Add ginger garlic paste, fry it for a minute with onions on medium flame.
  • Add chopped tomato, cook it on medium flame till tomatoes turns soft .
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Mix it and cook it for 2 minutes on low flame.
  • Add soaked kala chana and mix it with cooked masala.
  • Increase the flame to medium and fry it for 2 minutes, keep stirring.
  • Add 1.5 glass of water, garam masala powder and salt.
  • Close the cooker lid with whistle, cook it for 5 whistles on medium flame.
  • After five whistles, turn off the flame and allow the cooker to cool down.
  • Open the lid carefully, sprinkle chopped coriander leaves and stir it.
  • Garnish with onion slices, ready to serve.


Saturday 5 September 2015

Shahi Paneer-Restaurent Style Shahi Paneer-Easy and Quick Shahi Paneer Recipe

Preparation time-30 minutes
Serving-5
Ingredients:
  • Paneer cubes(Indian cottage cheese)-200 gm
  • Ginger (peeled)-1 inch
  • Garlic cloves (peeled)-8
  • Chopped tomato-2 (medium)
  • Chopped onion-2 (medium)
  • Almond-4
  • Cashew-10 to 12 pcs
  • Black cardamom-1
  • Green cardamom-2
  • Cinnamon stick-1/2 inch
  • Cloves (lavang)-2
  • Curd-1/3 cup
  • Fresh cream-2 tbsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
  • Saffron(kesar)-1 pinch (optional)
Method:
  • Turn on the flame and heat a pressure cooker pan.
  • Add chopped tomato, Chopped onion, garlic, ginger, almonds and cashews.
  • Fry it for 2 minutes on low-medium flame, keep stirring.
  • Add one glass of water, stir it and close the lid of pressure cooker.
  • Boil it for two whistle on high flame and turn off the flame.
  • Open pressure cooker when it has cooled down.
  • Take out the boiled ingredient in a blending jar, keep the stock(boiled water) separate for further use.
  • Grind it into smooth paste(do not add water or stock), keep it aside.
  • Heat a pan, add cooking oil and let the oil heat properly.
  • Add whole spices and fry it for few seconds on medium flame.
  • Add turmeric powder and red chilli powder in the oil, mix it.
  • Add blended masala paste, coriander powder and cumin powder, stir it.
  • Cover the pan and cook it for 2 minutes on low-medium flame, keep stirring in between.
  • Reduce the flame to low, whisk the curd and add it in the fried masala paste, keep stirring, cook it for a minute.
  • Add  stock/water(1/2 glass), salt to taste and stir it, cover the pan and cook it for a minute on low flame.
  • Add paneer and  gently mix it, add fresh cream and stir.
  • Add garam masala powder, mix it and cover the pan, cook it for another minute on low flame.
  • Turn off the flame, ready to serve.
     Serving tip :Garnish with some chopped almond, cashew, saffron and cream.
                                   

Tuesday 1 September 2015

Cabbage Sabzi-Band Gobhi matar ki Sabzi-Cabbage peas-Cabbage Masala

Preparation time-30 minutes
Serving-5
Ingredients:
  • Chopped cabbage-500 gm
  • Green peas (fresh/frozen)-1/2 cup
  • Bay leaves-2
  • Cumin seeds-1/2 tsp
  • Grated garlic-5 to 7 cloves
  • Grated ginger- 1 inch
  • Chooped green chiili-2 (small)
  • Finely chopped onion-2 (medium)
  • Chopped tomato-1 (large)
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/3 tsp
  • Coriander powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Garam masala powder-1/3 tsp
  • Cooking oil-3 tbsp
  • Salt to taste
Method:
  • Heat oil in a pan, add bay leaves, cumin seeds and green chilli fry it for few seconds.
  • Add grated ginger and garlic Fry it for 1/2 minute on medium flame.
  • Add chopped onion Fry the onions till it turns golden brown on medium flame.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder.
  • Mix the spices and fry it for a minute on low flame.
  • Add chopped tomato and fry till tomatoes turns soft, cover the pan.
  • Add chopped cabbage, green peas and salt to taste, mix it.
  • Cover the pan and cook it for 14-15 minutes on low-medium flame (Keep stirring in between).
  • Add garam masala powder, Mix it.
  • Cover the pan and cook in on low-medium flame for a minute.
  • Turn off the flame, garnish with coriander leaves and ready to serve.
NOTE-If you are using fresh peas, fry it with onions and spices for 3-4 minutes.