PALAK PANEER

Hello everyone 

We all know that spinach is good source of iron and other minerals but seriously, how many of us like this veggie to include in our diet. Many people , specially kids don't like this healthy veggie and increase the tension of their moms that how to feed them. But one more fact is whatever you hate this but it's combination with paneer makes it eligible to be included in delicious and must have dishes. So why not try this combo to make mummy and tummy , both happy. It's very easy to cook yet super tempting dish to serve not only in lunch or dinner but in party menu too. I adopted this recipe from raks kitchen but executed according to self taste and ease. 

Step wise recipe is given below, hope you will love to try and relish on it.

PALAK PANEER

Serves: 4-5

Time:  30 mins

Ingredients 

2 bunches of spinach, washed and hard stems removed ( nearly 5-6 cup leaves)

2 cup cottage cheese ( paneer)

1/2 cup milk

4-5 green chilies( or as per taste)

3 medium onions, finely chopped 

2 big tomatoes, finely chopped 

1 tsp coriander powder

1/4 tsp turmeric powder 

1/2 tsp kitchen King masala

1/2 tsp kasoori methi

Salt to taste

Oil

To roast and grind:

2 green cardamom 

2 cloves

1 inch cinnamon stick

1 tsp cumin seeds

1 tsp black pepper corn

Method:

First of all blanch spinach i.e. Boil sufficient water in a big pot add 1/2 tsp sugar in it and add spinach leaves in it and leave for 2-3 mins then strain in a sieve and wash thoroughly under tap water to  retain its green color. 

Now make puree of it along with green chilies and keep aside.

Heat 1/2 tsp oil in a wok and add all spices except cumin seeds as it burns quickly , mentioned under to roast and grind section. Saute till they become aromatic then add cumin seed and saute for few seconds and drain on a kitchen towel or tissue paper to absorb any extra oil. Let it cool and grind to coarse powder, I used my hand mortar . Now cover it and keep aside for later use, to retain its flavor and aroma.

Now heat some oil in the wok and add chopped onions. 

Fry till little golden then add turmeric powder, kitchen King masala and coriander powder, saute for a minute and add chopped tomatoes.

 Let them cook till nice mushy and starts leaving edges of the wok. Now add pureed spinach and cook till its raw smell goes off. 

Now add milk , stirring constantly to avoid forming lumps. Add water to adjust its consistency according to your preference. Add salt and let it boil. 

Now add paneer cubes and ground spices,let it simmer for another 5 mins.

 Finally add kasoori methi, mix well and switch off the flame. 

Your super yum healthy side dish is reddy to serve with roti, rice, naan or paratha. 

Never boil green leafy veggies for long as it kills its nutrients and also makes it dull.

You can also add cream in it to make it more creamy and rich.

So enjoy this delicious treat with your family and pals. And don't forget to share your experience with me, I am always here to hear from you.

Happy cooking....

SIMPLE AND QUICK EGG CURRY

Hello everyone 

Though I am not a very big fan of non veg but always liked eggs and could rely on it for each meal . Unfortunately few years ago I developed allergy to it so left having it but my son like omelette too much and hubby too likes egg stuffs. So for them I used to cook these. Omelette is generally cooked every day at my place but other varieties are rarely cooked because of me. So thought why to torture them for my problems and planned to serve them some thing different than daily routine and quick too , in order to save some time for mine preparation too. This is so quick yet yummy curry recipe you can prepare in jiffy. 

Recipe is given below, do try and let me know too how's it turned out for you.

SIMPLE AND QUICK EGG CURRY

Serves: 2-3

Time: 25-30 mins

Ingredients 

4-6 eggs

3-4 medium onions, finely chopped

3-4 green chilies, broken in halves 

2-3 medium tomatoes, finely chopped

1 tsp ginger garlic paste

1/2 tsp turmeric powder 

2 tsp chicken or egg curry masala powder

1/4 tsp garam masala powder 

1/2 tsp Kashmiri red chilli powder

1/2 tsp cumin seeds

1/4 tsp asafetida 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Oil

For tempering

1/2 inch cinnamon stick

2 green cardamom

2 cloves

Method:

First of all hard boil eggs in salty water , let it cool and peel it. Now heat some oil in a pan and fry eggs till golden brown on all sides. Keep aside for later use.

Now heat oil in a wok and add asafetida and cumin seeds. Let them crackle, add chopped onions and chillies, fry till light golden. 

Now add ginger garlic paste and saute for 2 mins. Add turmeric, Kashmiri red chilli powder, garam masala  and chicken/ egg curry powder, saute for a minute . 

add chopped tomatoes with some salt. Let it cook till tomatoes become mushy and spices are well cooked. Now switch off the flame and let it cool a little. 

Now make its puree using little water. Again heat little oil in the same wok and add tempering spices, fry till it become aromatic. Now add prepared puree and some water according to your preference of gravy consistency. 

Adjust salt and let it boil. Now either pour this on eggs or put eggs in curry and garnish with coriander leaves. 

Your delicious egg curry is ready to be served with roti, naan or rice. 

You can also poke boiled eggs  with knife or skewer to get curry infused in it. Or cut eggs in half and pour curry over it while serving to make it more presentable.

Enjoy this tempting and quick dish with your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

METHI CORN CURRY

Hello everyone

This is my first post in this new year, though I finished my last year with a sweet note so thought why not to start a new beginning with some chatpata side dish. Methi corn curry is a very simple and quick recipe with it's distinct flavour. Bitterness of methi leaves is counter balanced by sweetness of corns and this is the real beauty of this dish. It neither needs too much time nor too much effort , so prepare and enjoy this lovely side dish with your family and friends. 

Recipe is given below, hope you will definitely give it a try and do tell me how it turned out for you.

METHI CORN CURRY

Serves : 3-4

Time: 30 mins

Ingredients 

1 cup corn ( frozen or fresh), if using fresh then boil it till done

1 cup fenugreek ( methi) leaves, finely chopped

2 medium onions, finely chopped

3-4 green chilies, finely chopped

2 medium tomatoes, finely chopped

2 tsp ginger garlic paste 

1/4 tsp asafetida( heeng)

1/2 tsp cumin seeds

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

1/2 tsp Kashmiri red chilli powder

1 1/2 tsp curry powder

1/4 tsp turmeric powder

1 cup milk

2 tsp kasoori methi , crushed between palms 

Salt to taste

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onions and chilies. Fry them till onions get light golden now add ginger garlic paste and saute for 1-2 mins. Now add all dry masala powders and saute for a min, keep flame low to avoid burning of spices. Now add chopped tomatoes and some salt. Let it cook till tomatoes get nice mushy and cooked. Now add corn and saute for 4-5 mins. Add chopped fenugreek leaves and again saute for 4-5 mins or till it shrinks. Now add milk slowly, stirring constantly to avoid cuddling of milk. When it starts boiling then add water if needed, adjust salt and let it simmer for 4-5 mins. Now add crushed kasoori methi and mix well. 

Switch off the flame and your delicious side dish is ready to serve with roti, naan, pulao or rice. Enjoy this easy and tempting dish any time, either in lunch or dinner. 

You can increase of decrease ingredients and spices as per your taste preference.

Hope you all will like this delicious dish and try for sure. Please pour your precious comments and suggestions here , they meant a lot.

Happy cooking....

NO GRIND PALAK PANEER

Hello everyone

Serving new dishes daily on your dinner table is really a challenging job for anyone. Specially when you have fussy eaters at home. Yesterday I had spinach in bulk sitting in my fridge but not willing to have it as normal aaloo palak or palak dal. So scratching my head for almost half an hour , decided to go for corn palak but in half way of preparing my dish , I discovered that I ran out of my corn stock😱 now what to do what to do....... Thought to replace corn by cottage cheese ( paneer) as my kids and even we two are also fan of paneer dishes. So in this way , new avataar of palak paneer got discovered😂😜. But it was really worth this experiment, we just loved each and every bit of the dish . It came out delicious and definitely a pleasant new taste than regular palak paneer. I suggest you to atleast try it once you will definitely fall in love with it.

Excuse me for not giving stepwise pictorial recipe as it was not pre planned and just an experiment. But be sure to get detailed and explained written one as it's so easy and quick to prepare that you will not miss pictures here any more☺️

NO GRIND PALAK PANEER

Serves: 3-4

Time: 25-30 mins

Ingredients

2 cups spinach, finely chopped

1 cup cottage cheese( paneer), cubed

2 medium size onions, finely chopped

2-3 medium tomatoes, finely chopped

4-5 green chilies, finely chopped

1 tbsp ginger garlic paste

1 cup milk

1/4 tsp asafetida (heeng)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp garam masala

2 tsp curry powder

1/2 tsp cumin powder

1 tsp chicken masala( optional)

1 tsp kitchen King masala

2 tsp kasoori methi, crushed in between palms

Salt to taste

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onion and green chilies. When onions get golden then add ginger garlic paste and saute for 2-3 mins then add all dry masala powders except kasoori methi. Saute for 1 min then add chopped tomatoes and little salt. Let it cook till nice mushy and cooked well. Now add chopped spinach and let it cook for 4-5 mins or till it shrinks properly. Now add milk, slowly and stirring constantly to avoid cuddling. Let it boil then add some water ,if needed, to achieve your choice of curry consistency. Let it boil, add paneer cubes and salt. Let it simmer for 5 more mins and add crushed kasoori methi, mix well and switch of the flame. 

Your super yum , no fuss healthy side dish is ready to serve with roti , naan,rice or pulao . 

You can also replace paneer with corn or peas but then it will be called corn or peas palak and definitely taste will also suffer. But be sure in each way it will taste delicious.

Just prepare whenever you want to make something different but without much effort and gadgets. Can be served to guests too , and believe they will definitely love this.

Hope you all will love this easy peasy healthy yet yummy side dish. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....

DHANIYA LAHSUNI CHICKEN

Hello everyone

After experimenting a lot with paneer , I thought to apply some of my paneer experiments with chicken too and viola it turned out super yummy and tempting. Some time back I posted dhaniya lahsuni paneer recipe , which was a hit. Today I am sharing the same curry but with chicken and some minor twists. This curry is too simple to prepare and extremely yummy, and a must try for chicken lovers. You will definitely fall in love with this one.

Step wise recipe is given below, hope you will love to try it atleast once.

DHANIYA LAHSUNI CHICKEN 

Serves: 4-5

Time: 30 -40 mins

Ingredients 

1 KG chicken drumsticks
1 1/2 cup fresh yogurt ( curd), beaten
1 cup finely chopped green coriander leaves
20-25 cloves garlic , finely chopped
3-4 green chillies, finely chopped 
4-5 medium onions, finely chopped
1 1/2 tbsp ginger garlic paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp curry or chicken masala powder

1 tsp cumin powder

2 tsp coriander powder

1/2 tsp cumin seeds

2 tsp kasoori methi, crushed between palms

1/2 cup cream, optional
Salt to taste

For marination:

1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt

Method:

First of all marinate chicken pieces in turmeric, chili and salt for 20-30 mins.Heat  oil in a non stick pan ,add cumin seeds and let it crackle . Add chopped onions and fry till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder , curry or chicken masala and red chilli powder, saute for a minute then add marinated chicken pieces. Cook on high flame till it get white from all sides, lower the flame and add green chilli, coriander leaves and minced garlic along with one cup of water and salt.

 Let them boil then cover and cook till chicken become nice tender . Now add beaten curd and let it boil stirring constantly to avoid lump formation.

 Now add garam masala and mix well. Finally add cream ( I skipped) and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.

You can add water as per your gravy consistency preference. You can also use any chicken pieces you prefer instead of drumsticks.

Your finger licking super tempting chicken dish is ready to serve with roti, naan or rice. Enjoy this different flavour of chicken with your family and friends . 

Hope you will like this easy and delicious chicken dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DHANIYA LAHSUNI PANEER

Hello everyone

Paneer is my family's all time favorite dish. We generally like paneer dishes with mild curries. But today I have chatpata finger licking but something different curry recipe for paneer. Hope you all will love to try this super tempting delicious paneer dish with distinct flavour of coriander and garlic.

Recipe is given below, hope you will like it.

DHANIYA LAHSUNI PANEER

Serves: 3-4

Time: 30 mins

Ingredients 

2 cup paneer(cottage cheese)
1 cup curd(yoghurt)
1 tbsp oil
3/4 cup chopped coriander leaves
10-12 finely chopped cloves of garlic
2-3 finely chopped green chilies
3 medium onions finely chopped
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala
2 tsp lemon juice
2 tsp kasuri methi
1/2 cup cream or evaporated milk
Salt to taste

Method:

Heat  oil in a non stick pan , fry onions in it till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder and red chilli powder, saute for a minute then add green chilli, coriander leaves and minced garlic along with one cup of water. Let them boil then add beaten curd and let it boil. Add paneer cubes, salt , garam masala and lemon juice. Finally add cream or milk and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.

Your finger licking super tempting paneer dish is ready to serve with roti, naan or rice. Enjoy this different flavour of paneer with your family and friends . 

Hope you will like this easy and delicious dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

CHANA AALOO SABJI ( CHICKPEA POTATO CURRY)

Hello everyone 

Now a days I am sharing some simple day to day recipes but tempting too. We used to cook chhole occasionally but today I am sharing its sabji (curry) recipe. It can be prepared in minimum time and with less spices than used in chhole, yet you will love to relish on this finger licking dish. For Kanya Pujan during Navratri , we used to offer halwa, poori and chane ki sabji to kanyas. You can use this recipe to make chane , just skip onion and garlic. Step wise recipe of the same is given below , hope you all will like it.

CHANE AALOO KI SABJI ( CHICKPEA POTATO CURRY)

Serves: 4-5

Time: 30 mins

Ingredients 

1 1/2 cup boiled chickpeas 

4-5 medium potatoes, boiled

2 medium size onions, sliced

2-3 green chilies 

1 1/2 tsp ginger garlic paste

1 medium onion, finely chopped

1 big tomato, finely chopped or puréed 

2 tsp coriander powder 

1 1/2 Chana or chhole masala

1/2 tsp Garam masala

1/2 tsp turmeric powder 

1/2 tsp chaat masala ( optional)

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1 bay leaf 

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Method:

First of all grind sliced onions, green chilies and ginger garlic paste together to form paste. 

Peel and break potatoes in small pieces.

Heat oil in a wok, add asafetida, cumin seeds and bay leaf. Let cumin seeds crackle then add chopped onions. 

Fry till golden then add coriander powder, Garam masala, turmeric powder and chhole or Chana masala, saute for a minute. Then add prepared onion paste. Fry till aromatic and it starts leaving oil. 

Now add chopped or puréed tomatoes and salt . Cook till tomatoes become mushy then add broken potatoes. 

Fry for 2-3 mins then add boiled chickpeas along with water. Add water as per your preference of curry consistency.

 Adjust salt and let it boil. Now cover and simmer for 5-6 mins. Now add chopped coriander leaves and chaat masala. Mix well and done. 

Your simple yet yummy curry is ready to serve with poori or rice.

http://sonicuisine.blogspot.ae/2015/10/how-to-make-soft-yet-crispy-pooris.html

If preparing this for Navratri Kanya bhoj then skip onions and garlic.

You can also skip potatoes if not like. You can use any chickpea, black or white. I used white one.

This is very simple preparation with great taste, anyone can try easily. Hope you all will like this recipe and definitely try it once. Please pour your valuable comments and suggestions here,they meant a lot.

Happy cooking....

RESTAURANT STYLE RAJMA CURRY

Hello everyone

I am a big fan of Punjabi flavours too, like chhole bhature, sarso da saag and make di roti , rajma Chaawal etc. Among these tempting dishes today I choose to try rajma and believe me it turned out much more delicious than expected. So thought why not share this simple yet flavourful recipe with you all. Stepwise recipe is given below and hope you all will definitely enjoy relishing on it.

RESTAURANT STYLE RAJMA CURRY

Serves: 4-5

Time : 45mins ( leaving soaking time)

Ingredients 

250 gms or 1 1/4 cups  rajma ( red kidney beans), soaked over night

2 medium onions, finely chopped 

3-4 green chilies, finely chopped 

3-4 medium size ripe tomatoes, chopped 

1/2 medium size capsicum, chopped 

1 1/2 tsp ginger garlic paste

1 tbsp tomato paste ( optional)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp Kashmiri red chili powder 

1 1/2 tsp pav bhaji masala

2 tsp rajma or chhole masala

1/2 tsp Garam masala or chicken masala

2 tsp coriander powder 

1/4 tsp asafetida ( heeng)

2 bay leaves

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Method:

First of all boil rajma in pressure cooker with some salt till nice tender and done. Keep it aside for later use.

Now make puree of chopped tomatoes and capsicum.

Heat oil in a wok, add cumin seeds, asafetida and bay leaves. Let cumin seeds crackle then add chopped onion and green chilies.

 Saute till nice golden, add ginger garlic paste and saute for a minute. Then add all dry spice powders and saute for a minute , take care of not to burn the spices.

 Now add tomato capsicum puree ,salt and tomato puree,cook till it start leaving edges of the wok. 

Now add boiled rajma along with its water.

 Add more water if needed, according to your consistency preference.Cover it and let it simmer for 8-10 mins. 

Then add chopped green coriander leaves, mix well .

Your delicious finger licking rajma curry is ready to serve.

This is so simple yet tempting side dish can be served with roti, rice, naan or pulao.

Be careful while adding salt as you already added some while boiling rajma.

Never overcook or under cook the rajma as it will spoil the whole dish, so make sure to cook till nice tender.

Adding capsicum adds nice rustic flavour to rajma, if you don't like then can skip it. But I will suggest at least try once, you will never regret.

 So try this and become the star cook . Hope you all will like this delectable recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....