Monthly Archives: April 2011

All Recipes / Paneer Recipes / Punjabi Cuisine / Saag (Green Leafy vegetables) / Veg — Comments Off on Palak (Spinach) Paneer
30
Apr 11

Palak (Spinach) Paneer

  • Servings: 4
  • Boiling time: 3 minutes.
  • Preparation time: 6 minutes.
  • Frying time: 11 minutes.
  • Cooking time: 3 minutes.
  • Total time: 23 minutes.

Palak (spinach) originated about 2000 years ago in ancient Persia from which it was introduced to India via Nepal as the “Persian vegetable”. Spinach is commonly cooked into a delicious curry with paneer; it is veritable a power house of nutrients and vitamins, having best anti-ageing and antioxidant properties among all the green leafy vegetable, that’s why it is also called super food. Include this vegetable as everyday food and see what miracles happen with your health. Paneer is excellent source of protein. It is suitable for all age group.

Ingredients:

  • Spinach (Palak): 1 bunch 250 gm
  • Onion: 1 no (small)
  • Tomato: 2 no (medium)
  • Garlic: 5 cloves
  • Ginger: 2 inch piece
  • Paneer/Soya paneer/cottage cheese: 200 gm
  • Butter: 2-3 tablespoon
  • Oil: 2 tablespoon
  • Salt: half teaspoon
  • Bay leaf: 1 no.
  • Cumin seed(Jeera): 1 teaspoon
  • Garam masala powder: half teaspoon
  • Red chilly powder: one teaspoon
  • sugar: ½ teaspoon
  • Coriander powder: one teaspoon
  • Turmeric powder: ½ teaspoon
  • Water: half cup (100 ml)

Preparation:

  1. Boil/microwave spinach/Palak for 3 minutes along with sugar and make fine paste. keep aside
  2. Grind the onion, ginger and garlic all together. Keep aside
  3. Grind the tomato and keep aside.
  4. Cut the paneer in one inch cube. Soak it into hot water, with half teaspoon turmeric powder for about 5-10 minutes.

Method:

  1. Take a fry pan, Heat oil till smoke starts to come; put cumin and bay leaf , sputter  for few seconds, add ground onion, garlic and ginger paste.
  2. Fry these masala about  couple of minutes on medium flame; add tomato paste, continue to fry  for 2-3 minutes on medium flame.
  3. Add salt, chili powder, coriander powder and turmeric powder and add fresh cream;  continue to fry for couple of minutes or till oil separates from the masala.
  4. Add Palak paste; stir fry for a minute, add half cup of water, let it boil, add paneer continue to cook until it comes to start boiling, put off the flame.
  5. Add garam masala powder transfer into in serving bowl.

Making Tadaka (seasoning):

  1. Take a tomato cut it into 8 pieces.
  2. Take a small fry pan, Put butter in it. Add half teaspoon cumin seed and pieces of tomato.
  3. Fry it for couple of minutes, put off the flame, add red chili powder.
  4. Put this Tadaka on the prepared recipe.
  5. Now Palak paneer is ready to serve.
  6. Palak (Spinach) Paneer

    Palak (Spinach) Paneer

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    pan with oil

    pan with oil

    adding grinded onion, garlic and ginger paste

    adding ground onion, garlic and ginger paste

    Adding tomato paste

    Adding tomato paste

    Adding dry masala

    Adding dry masala

    Adding fresh cream

    Adding fresh cream

    frying

    frying

    adding palak

    adding Palak

    frying

    frying

    20150905_202158

    Adding garam masala masala

    Adding Garam masala masala

    Making Tadaka (seasoning

    Making Tadaka (seasoning

    Palak (Spinach) Paneer

    Palak (Spinach) Paneer

    Palak (Spinach) Paneer

    Palak (Spinach) Paneer

All Recipes / Bihar Delicacies / Main Course / Paneer Recipes / Punjabi Cuisine / Uttar Pradesh Cuisine / Veg — Comments Off on Mutter Paneer (Cottage Cheese)
30
Apr 11

Mutter Paneer (Cottage Cheese)

  • Servings: 4-5
  • Preparation time: 8 minutes.
  • Frying time: 17 minutes.
  • Cooking time: 8 minutes.
  • Total time: 33 minutes.

Quarantine or lock down meal:

‘Matar paneer’ is simple but versatile dish relished across India loved by one and all. The origin of the dish is from Indian state of Punjab, now it is adopted in every Indian home; especially in winter when fresh sweet peas are available in plenty. The fresh peas definitely make the dish more delightful; however it can be made with frozen peas anytime around the year.

The recipe; consist of peas and paneer in onion and tomato based curry, but here I used Khoa based curry which gives not only creamy, luscious and rich texture to the dish, but increase the nutritional value too.

Serve with Naan, Tandoori Roti or any type of Indian bread…

Ingredients:

  • Mutter(fresh/frozen): 250 gm
  • Paneer (cottage cheese ): 200 gm
  • Onion:  1 no. (medium)
  • Tomato: 2 no. (medium)
  • Ginger paste: 2 teaspoon
  • Garlic paste: half  teaspoon
  • Green chilly: 2 no. (chopped)
  • Chilly powder: half teaspoon
  • coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Salt: 2 teaspoon
  • Garam masala powder: half teaspoon
  • Black pepper powder: 1 teaspoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Aniseed: 1 teaspoon
  • Water: half cup (100 ml)
  • ghee/oil: 3-4 tablespoon
  • Khoa: 50 gm (optional)

Preparation:

  1. Cut paneer into 1 inch cubes. Soak it into hot water, with half teaspoon turmeric powder for 5 to 10 minutes, keep aside.
  2. Chop 1 tomato into 8 pieces, keep aside.
  3. Chop onion and tomato; grind  to prepare wet masala, keep aside.

Method:

  1. Heat ghee/oil in a pan. Put aniseed. sputter it for few seconds, then add green chili, garlic paste, ginger paste  and wet masala. Fry it for 4 -5 minutes till dark brown color appears. Add chili powder  and  coriander powder, stir for few seconds, add peas and fry it for 3-4 minutes.
  2. Add   khoa and mix it.  Fry  for  1 -2 minutes.Add chopped tomato mix it. Fry for 1 -2 minutes.
  3. Add half cup of water; boil it, add paneer lower the flame  for 5 minutes.
  4. Add black pepper powder, Garam masala powder and one teaspoon coriander leaves. put off the flame.
  5. Garnish with coriander leaves.
  6. Serve hot or cold.
    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Ingredients

    Ingredients

    Soak it into hot water

    Soak it into hot water

    Ingredients

    Ingredients

    put fennel seed and cumin, whole Garam masala

    put fennel seed and cumin, whole Garam masala

    put fennel seed and cumin, whole Garam masala

    put fennel seed and cumin, whole Garam masala

    add wet masala

    add wet masala

    Add peas and chop green chili

    Add peas and chop green chili

    Add chili powder, turmeric powder, salt and coriander powder

    Add chili powder, turmeric powder, salt and coriander powder

    Add chili powder, turmeric powder, salt and coriander powder

    Add chili powder, turmeric powder, salt and coriander powder

    Add Khoa stir properly

    Add Khoa stir properly

    Add Khoa stir properly

    Add Khoa stir properly

    Add 1 cup (required consistency) of water

    Add 1 cup (required consistency) of water

    Add 1 cup (required consistency) of water

    Add 1 cup (required consistency) of water

    Add chopped tomato

    Add chopped tomato

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Add black pepper powder

    Add black pepper powder

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

    Fresh Mutter (peas) paneer (cottage cheese)

All Recipes / Chicken / Non-Veg — Comments Off on Chicken Tikka Masala
29
Apr 11

Chicken Tikka Masala

‘Chicken Tikka Masala’ is served in restaurant all over the world, very popular in UK and India and Indian continent. Let us prepare it in our home, serve with Basmati rice and Naan a complete and delicious meal for weekend party or any other celebration day.

I cooked here in authentic style, use boneless part like chicken breast/thigh marinated in curd (yogurt) for at least 10 minutes, if you are short of time otherwise it is better to keep it in refrigerator overnight or for longer duration (6 -8 hours).

Grill the marinated chicken and put into creamy gravy.

You may use air fryer, non stick pan or cast iron skillet instead of grilling, my family loves it!!!

Ingredients:

  • Chicken (boneless ): 250 gm
  • Vinegar/Lemon juice: 1 tablespoon
  • Yogurt/Curd: 50 gm
  • Onion: 1 no (medium)
  • Tomato: 1 no (medium)
  • Ginger paste: 2 teaspoon
  • Garlic paste: 2 teaspoon
  • Chili powder: 1  teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Salt: 2 teaspoon
  • Garam masala powder: half teaspoon
  • Cumin seed: 1 teaspoon
  • Milk: half cup (100 ml)
  • Oil: 5 tablespoon
  • Butter: 20 gm
  • Clove: 4-5 no.
  • Green cardamom: 2 no.
  • Bay leaf: 1 no.
  • Cinnamon: 2 inch stick

Preparation:

  1. Take the chicken in a bowl and wash it. Rub the lemon juice/vinegar. Keep aside for 5 minutes.
  2. Wash the chicken again.
  3. Marinate the chicken with yogurt/curd and 1 teaspoon ginger, garlic paste , half teaspoon turmeric powder and 1 teaspoon salt, leave it for minimum about 30 minutes. You can leave it for longer period also but then keep it in refrigerator.
  4. Cook it into the barbecue/grill or shallow fry with less oil.

Method:

  1. Heat oil in a fry pan. When smoke is coming, put green cardamom, cinnamon, cumin seed and bay leaf then fry for few seconds.
  2. Add 1 teaspoon ginger paste and garlic paste, stir few seconds and then add onion paste and tomato paste. Fry on low flame about 8 -10 minutes till dark golden brown color appears .
  3. Add chili powder, coriander powder and turmeric powder. Fry few seconds.
  4. Add 20 gm of butter and half cup of milk slowly.
  5. Boil the gravy.
  6. Add chicken Tikka in it. Simmer the flame (at least 10 -15 minutes) .
  7. Add Garam masala powder .
  8. Serve with Basmati rice and Naan.

    Chicken Tikka masala

    Ingredients

    Marinate the chicken

    Marinated chicken

    put green cardamom, cinnamon, cumin seed, and bay leaf

    Add ginger paste and garlic paste

    add onion paste and tomato paste

    Add 20 gm of butter

    Add half cup of milk

    Add half cup of milk

    Grilled chicken

    Add chicken Tikka

    Simmer the flame

    Add Garam masala powder

    Chicken Tikka Masala

    Chicken Tikka Masala

    Chicken Tikka Masala

All Recipes / Fish Recipes / Non-Veg — Comments Off on Fish Curry
28
Apr 11

Fish Curry

Cook this fish recipe either in lunch/dinner, the pungent flavor of mustard gives this fish curry a wonderful taste and aroma.

Fish is rich in protein, iron, zinc, iodine, potassium; calcium etc…above all fish protein is one of the best protein and high in vitamin B6, that’s why it is called brain booster…cultivate the character to eating fish, does not matter it is sweet water fish or sea fish…

Ingredients:

  • Fish: 400 gm (cut in pieces)
  • Garlic: 1 teaspoon (paste)
  • Salt: 2 teaspoon (level)
  • Corn flour: 2 teaspoon
  • Turmeric powder: 1 teaspoon
  • Mustard oil/oil: 3 tablespoon
  • Mustard seed: 1 teaspoon
  • Fenugreek seed: half teaspoon (optional)
  • Lemon juice: 2 teaspoon
  • Mustard seed: 3 teaspoon  (preferably yellow colour)
  • Whole red chilly (dry): 10 no/as per taste
  • Salt: 1 teaspoon
  • Thymol seed/ajwain: 1 teaspoon
  • Garlic: 3-5 clove
  • Onion: one fourth of full onion

Ingredients for gravy:

  • Mustard seed: 3 teaspoon  (preferably yellow colour)
  • Whole red chilly: 10 no/as per taste
  • Salt: 1 teaspoon
  • Taimole seed/ajwain: 1 teaspoon
  • Garlic: 3-5 clove
  • Onion: one forth of full onion
  • Turmeric powder: 1 teaspoon

preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Mix garlic paste, salt  and turmeric powder. Rub these three items on the fish. Keep aside.
  3. Dry grind mustard, ajwain, salt and red chilly( 8 no) all together, then add garlic and onion in it. Pour 2 table spoon of water and again grind the masala. Make fine paste all together and keep aside.

Method:

For frying fish:

  1. Heat oil in fry pan on high flame, when smoke starts coming.
  2. Put mustard seed and allow the seed to sputter for few seconds. Reduce heat at low flame.
  3. Add fish pieces and increase the flame to high. Fry on both sides till light golden color appears (about 2-3 minutes each side) and remove.
  4. Fry remaining pieces in the same way and keep it aside.

For preparing curry:

  1. Heat oil in a pan. Put mustard seed and whole red cilly (dry). Sputter the things few seconds simmer the flame and then add wet masala.
  2. Fry the masala on low flame until it becomes golden brown (about 4-5 minutes).
  3. Slowly add 200 ml water (as per gravy thickness), boil it for 1 minute.
  4. Add fry fish in it. When it boils, put off the flame.
  5. Serve after 5-10 minutes.
  6. Sprinkle the chopped coriander leaf on it.
    Fish curry

    Fish curry

    curry ingredients

    curry ingredients

    fry fish

    fry fish

    fry fish with curry paste

    fry fish with curry paste

    frying masala

    frying masala

    frying masala

    frying masala

    adding water

    adding water

    boiling curry

    boiling curry

    adding fried fish

    adding fried fish

    Fish curry

    Fish curry

    Fish curry

    Fish curry

    Fish curry

    Fish curry

    Fish curry

    Fish curry

Fish curry

Fish curry

  • Rohu fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…
  • Fish protein is one of the best proteins.
  • It is very high in calcium, phosphorus and vitamin B6.
  • Fish is a brain booster.
  • Have fish thrice in a week, it does not matter whether it is river fish or sea fish.
Aaloo / All Recipes / Indian Fritters (Pakoda) / Kabab & Cutlets / Punjabi Cuisine — Comments Off on Malai Kofta (Cutlet)
28
Apr 11

Malai Kofta (Cutlet)

Ingredients for kofta:

  • Potato: 250 gm
  • Corn flour/bread slice: 20 gm/1 no
  • Salt: 1 tea spoon/as per taste
  • Oil for deep frying

Ingredients for  filling:

  • Dry grapes: 5 gm
  • Crushed cashew nut: 20 gm
  • Grated paneer/cottage cheese: 20 gm
  • Green coriander: 20 gm (fine chopped)
  • Malai/fresh cream: 10 ml
  • Black salt: 2 pinch
  • Black pepper powder: half teaspoon

Ingredients for gravy:

  • Onion: 50 gm (paste)
  • Tomato: 50 gm (paste)
  • Garlic: half teaspoon (paste)
  • Ginger: 1 teaspoon (paste)
  • Cashew nut: 20 gm (paste)
  • Red Chilly power: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Clove: 2 no
  • Green cardamom: 2 no
  • Cinnamon: 1 inch stick
  • Salt: 1 teaspoon/as per taste
  • Coriander leaves: 20 gm (finally chopped)
  • malai/freshcream: 20 gm (2 tablespoon)
  • ghee/butter: 50 gm

Procedure:

Method for making kofta:

  1. Boil the potato, peel and mash them, then mix salt and corn flour. Make a dough .
  2. Mix all filling ingredients together in a bowl .
  3. Make medium size balls with dough and stuff with filling in little quantity.
  4. Heat oil till smoke is coming. Deep fry each ball till it get golden brown. Keep aside.

Method for making gravy:

  1. Take a pan heat ghee/butter, add  whole cardamom, Cinnamon and clove and fry for few moment.
  2. Add ginger garlic paste and fry few seconds. Add onion paste and fry, then add tomato paste and fry on low heat for 8-10 minutes.
  3. When the ghee separates from masala, add chilly power and cashew paste . Fry 2 minutes.
  4. Add 1 cup of water.
  5. Boil well for 2-3 minutes, add half of chopped  coriander leaves and put off  the flame.
  6. Take a serving bowl and arrange the kofta in it, then put the gravy on the kofta .
  7. Garnish with chopped coriander and cream/malai.

Dish is ready to be serve.

← Older Entries