Dum Paneer Kali Mirch

Dum Paneer Kali Mirch

 

Ingredients:-

• 1 1/2 cup paneer ( cut triangle )
• 1 onion ( sliced)
• 1/2 cup curd
• 1/4 cup fresh cream
• 2 tspn Ginger garlic green chili paste
• Whole garam masala(3-4 cardamom ,1 cinnamon stick,2 bay leaves,  4 cloves)
• 1/4 tspn Cumin powder
• 1/4 tspn Coriander powder
• 1/8 tspn Turmeric powder
• 1 tspn black pepper powder
• Salt to taste
• 1 tspn ghee

Recipe:-

Fry the sliced onion and grid them into a fine paste

Heat some ghee in a pan add all the whole garam masala
When crackle add onion paste fry for a min add ginger garlic green chili paste
Fry for 2 min
Now add curd fry for 1 min
Add all the dry masala
Add 1/4 cup of water
Fry till oil separates.
Add salt to taste
Now add 1 cup of water
When water starts to boil add cut paneer pieces .
Add some fresh cream
Cover the pan with aluminum foil ten with the lid

Cook it 15 to 20 min.
Add some fresh coriander leaves.
Serve hot with chapati, parantha , naan or rice.

Aaloo Gobhi Sookhi

Aaloo Gobhi Sookhi Sabji

Ingredients:-

2 medium size potato
1/2 cauliflower
1 tspn cumin
2 green chili
2 tspn coriander powder
1 tspn garam masala
1 tspn red chili powder
1/2 tspn turmeric powder
salt to taste
1 tblspn oil.
1 tomato (sliced)
coriander leaves (chopped finely)

Recipe:-

• Cut potato and cauliflower into medium size pieces .
• Heat oil in a kadhai, add green chili and cumin.
• When cumin splutter add potato and cauliflower.
• add salt and turmeric.stir well.
• Cover the pan and let it cook for few min.
• Now add all the masala(coriander,red chili and garam masala)
• Mix all the masala .
• Let it cook on a medium heat .
• at the end add sliced tomato.and cover the pan for 2 min.
• Garnish with coriander leaves.
• Serve with chapati or rice and daal.

Matar Ka Paratha (peas parantha) with tamatar ki chutney

Matar Ka Paratha (peas parantha)

Ingredients:-For filling:-

1 cup green peas
1/2 small onion (chopped)
2 green chili (chopped)
1/2 tspn cumin.
salt to taste
1/4 tspn turmeric powder
1/4 tspn red chili powder

For dough

wheat flour
water as needed
oil for frying

Recipe:-

Boil peas.
Heat oil in a pan add green chili, cumin, when cumin seed sputter add chopped onion.
fry for a min. Add boiled peas.
fry for 2 min. add all the masala.
cover and cook for few min.
now mash peas with the help of spatula.
Allow it to cool.

Making parantha:-

• Knead a soft dough using enough water.
• Take some dough and roll into small puri, put 2tsp of stuffing in the center of the puri and cover all the sides.
• Dip it in dry flour and roll it out again into a thick, round parantha.
• Heat a tava and shallow fry parantha putting some oil over it on each side until brown spots appear.
• Serve hot with Tomato Chutney.

Dahi Wali Bhindi

Dahi Wali Bhindi

Ingredients:

250 gm bhindi (halved lengthwise)
2 medium potatoes(cut into strips lengthwise)
1 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin powder
2 green chili slit
1 tspn mustard seed
6-8 garlic cloves (crushed)salt to taste
oil for deep frying

Recipe:-

• Deep fry the bhindi and potatoes till they turn a golden brown. Remove from the oil and leave on absorbent paper.
• Mix the all the ground masala with the yogurt.
• Heat a kadahi .add cumin,mustard seed,geen chili and crushed garlic.
• When splutter and curd mixture and keep stirring.
• Add the fried potatoes and bhindi, stirring until the masala is absorbed.
• sprinkled with fresh chopped green coriander.
• serve with chapati or rice.

Aaloo Matar Raseddar

Aaloo Matar Raseddar

This recipe is easy to make yet very tasty.

Aloo Matar Curry Sabji

Ingredients:-

3-4 potatoes (boiled 'n' peeled)
3/4 cup green peas
2-3 tomatoes(chopped roughly)
1 tspn cumin
2 green chili (slit)
1 tspn coriander powder
1/2 tspn red chili powder
1 tspn garam masala
1/2 tspn turmeric
salt to taste
1 tblspn oil

Recipe:-

• Peel the potatoes and cut them into 1/2" cubes
• Heat oil in a pan, add mustard seeds, cumin and slit green chili and fry till they pop up.
• Add tomatoes and let it cook for 5 min.
• Add all the masala(turmeric,coriander,garam masala and salt)
• Cook for a min.
• Add the boiled potatoes, peas.stir in.
• Add one cup of water.
• Cover and cook for few minutes.
• Cook on slow flame until a thick gravy is formed.
• Garnish with coriander leaves and serve hot with paratha or chapati.

Jeera Aaloo

Recipe for Jeera Aaloo

Ingredients:-

4-5 gm potatoes
2 tspn gm cumin seeds
1/2" ginger
1/4 tspn turmeric
1 tspn red chilli powder
1 tspn garam masla
1 1/2 tspn coriander powder
coriander leaves
salt to taste
oil

Recipe:-

• Boil the potatoes and dice them.
• Heat oil and saute the cumin seeds until they crackle. Add green chili and ginger and sautefor a sec.
• add the potatoes.
• Sprinkle turmeric and salt.cover it for 2 min.
• add all the masala (chilli powder,coriander powder and garam masala) and stir.
• simmer for about 5 minuteson a low flame.
• take out in a serving bowl and garnish with coriander leaves.

begun bhaja (fried eggplant)

This is a Bengali recipe..i learn t it from my husband..:)

Eggplant dish

Ingredients:-

1 eggplant (brinjal)
salt to taste
1 tsp turmeric powder
2 tbsp mustard oil


Recipe:-

• Wash and pat dry the eggplant. Cut into 1" thick disc (shape)..then cut into half
• Rub in salt and turmeric.
• leave it for at least 1/2 an hour (This will remove the bitter juices).
• Drain water and pat dry the pieces with a paper towel.
• Heat the mustard oil in a frying pan. Add the pieces of eggplant to it and keep turning the sides to cook evenly on either side.
• Serve hot.
• Taste great with hot chapati.

Malai Kofta

Recipe for Malai Kofta

deep fired potato and cheese balls dipped in light gravy..this is wonderful recipe....

Ingredients:-

For the Kofta:

4-6 potatoes
1 cup crumbled paneer,
2 tblspn thick malai
4-5 cashewnuts chopped
2-3 finely chopped green chillies
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
2 tblspn all purpose flour (for binding)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy:-
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,(boiled and pureed )
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp poppy seeds
1/2 tsp sugar
1 tbsp cashew nuts
milk as needed
salt to taste

Recipe for kofta :-

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta .
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Recipe for gravy :-

• Blend together the onions, ginger, garlic,coriander,red chili,cumin and garam masala powder and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• grind cashew nuts and poppy seeds together into a fine paste.
• add this paste to onion gravy and fry for some time.
• Add the boiled and pureed tomatoes and salt.
• add milk to the gravy and let it boil for some time.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.

Note:-

Kofta should be put in just before eating the dish or else they will turn soggy.

Achari Paneer

Achari Paneer Recipe

Ingredients:-

1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar

Recipe:-

• Heat the oil and fry the fennel, fenugreek and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
• Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
• Add paneer with about 150 ml water. Allow it to heat through.
• Garnish and serve hot with chapati or parantha

dum aaloo

Recipe for Dum Aaloo

Ingredients:-

10 small potatoes
1/2 medium size onion
2 small tomatoes
1" ginger
2 garlic
2-3 green chili
1/2 tspn cumin
1/2 tspn red chili powder
1 tblspn coriander powder
1/2 tspn turmeric powder
1/2 tspn garam masala
salt to taste

1 tblspn kasoori methi
1/ 2 cup geen peas
oil

Recipe:-

• Half boil potatoes ,peel and cut in half.
• Heat oil in a pan shallow fry potatoes keep aside.
• Grind onion,tomato,ginger,garlic,green chili,cumin,red chili powder,turmeric,coriander,garam masala powder and salt together.Make a smooth paste.
• Heat 1 tblspn oil in a pan.
• Add the ground paste and fry until oil leaves from sides.
• Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered.add green peas and kasoori methi to it.
• Cook on high flame until the gravy thickens.
• Serve with hot parantha or jeera rice

matar paneer in khus -khus(poppy seeds)

Matar Paneer in khus -khus(poppy seeds)

This is yet another simple and tasty recipe...fried paneer and mater (peas) in poppy seeds gravy.

Ingredients

200 grm paneer
50 grm matar(peas)
1/2 cup poppy seeds
(soaked in water for 1/2 hr.)
1/2 onion chopped
2 green chili
1/2" ginger
1/2 tspn red chili powder
1/2 tspn turmeric powder
1/2 tspn dhaniya powder
1/4 tspn garam masala powder
salt to taste
oil for frying
1 cup water

for garnishing:-

fresh coriander leaves (chopped)

Recipe:-

• cut paneer in 1" thick slices...shallow fry them and keep aside.
• boil peas in a vessal for 3-4 min,drain water and keep aside.
• Now grind turmeric,red chili,dhaniya, gram masala powder, soaked poppy seeds, green chili, ginger and salt. this will make a smooth paste.
• Heat oil in a pan and cumin and chopped onion and fry till onion became translucent.
• Add poppy seeds paste and fry for 5 min ( stir continuously).
• Add 1 cup of water bring to a boil then add paneer and peas.
• reduce heat and simmer until gravy thickens.
• remove from heat.
• garnish with coriander leaves.
• serve hot with chapati or rice.

Kofta Curry(potato+raw banana)

Kofta Curry

Kofta is a very well known dish in India which can be cooked in different type of curries.
making kofta is simple and one good thing is that you can use any vegetable to make kofta.
Here I have Raw banana and potato's kofta which is cooked in a mild gravy.It taste great with paratha, naan ,tandoori roti or jeera rice.So here is the recipe......Enjoy!!

Ingredients:

For Kofta:-

1 raw banana(boiled and mashed)
2 potato (boiled and mashed)
1/4 onion (chopped finely)
1/2 cup grated paneer(cheese)
1 green chili
2-4 tblspn gram flour(besan)
1/4 tspn cumin
1/2 tspn red chili powder
1/2 tspn garam masala
coriander leaves (chopped)
salt to taste
oil for frying

Making koftas:-

• Put all the Ingredients in large bowl and mix well.
• divide each into equal portion and make small balls.
• Heat oil in a pan.
• Deep fried these ball till golden brown.
• take out from oil and put it on a paper towel to soak its extra oil.

Ingredients for gravy:-

1/2 onion
2 green chili
1" ginger
2 garlic
1 tspn cashew
2 tspn poppy seeds(khus-khus)
3/4 tspn cumin
2 tspn coriander powder
1 tspn chili powder
1 tspn garam masala
1 tspn turmeric powder
salt to taste
2 tomato (boiled n grind separately)
2 tblspn fresh cream
2 tblspn oil

Making gravy:-

• Grind all the ingredients for gravy into smooth paste(except tomato)
• heat oil in a pan.put gravy paste into it and fry for 6-7 min.
• Now add boiled tomato gravy,fry until oil separates from gravy(on medium heat).
• Add water according to consistency of gravy required.
• Boil for 7-8 min.add fresh cream
• Add kofta boil for 2 more min.
• Take out in serving dish. garnish with fresh cream and coriander.
• serve hot with jeera rice or paratha or naan or tandoori roti with raita and salad.

Tips:-

• always add koftas to gravy just before serving.

Bhindi Masala

Bhindi Masala

Ingredients:

Bindi (Okra) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
cumin 1/2tspn
mustard seed 1/2tspn
Bay leaf 1 or 2
Ginger-garlic paste 1 tspn
Red chilli powder 1 tspn
Oil 4 tblspoon
Garam masala powder 1 tspn
turmeric powder 1 tspn
Coriander leaves for garnishing
Salt to taste

Method:

1. Cut the onions, tomatoes, Bhindi & green chillies
2. Heat the oil in pan and add the bhindi(okra) pieces. shallow fry.
3. Remove shallow fried Bhindi(okra) and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 1tb spoons of oil in a pan. Fry the cumin,musturd seed and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces abd fry a bit ,add red chilli powder.turmeric salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly. cover the for 5 minutes and then remove the pan.

Garnish with coriander leaves and serve hot.

secret tips:-

Add 1 tblspn of curd at the end to make bhindi more tastier and that way Bhindi won't loose its colour.