CHATKA PANEER

Hello everyone

Are you wondering over its name? No use of doing that as this wonder name is given by my 10 yrs old daughter , who is die hard fan of paneer dishes. According to her it is yummy chatakhedaar dish , so deserve this kind of name. As I didn't tasted it yet due to my fast today but my lil fussy eater too confirmed the authenticity of his elder sis's statement and finished his lunch in no time 😁😁. This made me confident enough to share this recipe with you all.

Stepwise recipe is given below, hope you will also love it as my kids do.

CHATKA PANEER

Serves: 4-5

Time : 30 mins

Ingredients 

2 cup cottage cheese ( paneer) , cubed

2 big onions, cubed

1 medium capscicum, cubed

1 big onion, thinly sliced 

1 tbsp ginger garlic paste 

2-3 green chilies, slitted 

1 medium tomato, chopped

1/4 cup tomato puree ( I used store bought)

1 tbsp kitchen King masala

2 tsp coriander powder

2 tsp Kashmiri red chilli powder

1/2 tsp turmeric powder 

1/2 tsp garam masala powder

1/2 tsp cumin seeds

1 cup milk

2 tsp kasoori methi, crushed between palms.

Salt to taste

Oil

Method:

Heat some oil in a wok, add cumin seeds. Let it crackle then add slitted chilies and sliced onions. Saute till onions become nice golden. Now add ginger garlic paste and saute for a minute.

 Add chopped tomatoes , little salt and all dry spice powders except garam masala. Saute till tomatoes are mushy.Now add pureed tomato and again Saute till it starts leaving oil.

 Now add cubed capsicum and onions. Saute for 2-3 minutes then cover and cook till onions get transparent. 

Add milk and cook it stirring constantly till it boils. Add water as per your choice of gravy consistency, add salt and let it boil again. 

Now add paneer cubes and let it simmer for 3-4 mins. Finally add kasoori methi and garam masala. Again simmer for 1 min and switch off the flame. 

Your delicious chatakhedaar paneer gravy is ready to be served with roti/poori/paratha/naan or rice/pulao. In each combo it tastes delicious.

** you can increase quantity of chilli as per your taste to make it more or less hot. I kept it medium hot.

If you have unannounced guests and want to serve something delicious yet fussfree and quick the go for it, you will never regret.

Hope you all will love to try this super yum paneer gravy recipe and don't forget to share your experience with me. 

Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

NIMONA ( GREEN PEAS PASTE CURRY)

Hello everyone

Today I am here with a very delicious and easy side dish , speciality of purvanchal area, nimona. Though it is prepared in winter season, when fresh green peas pods are easily available in market. But here we don't get those very easily, even in winter season too. So once I tried to make nimona with frozen green peas and viola it was hit. It turned out so delicious and tempting that from that day , I used to make it whenever have craving, irrespective of season. It is prepared in many ways in many areas of northern India, but my favorite is my mom's way, less spices and more greens. Though I used to make that spicy version too but will share its recipe later. For now try this super yum one, it's my favorite and after trying this you will never have craving for those spice laden curries.

Step wise recipe is given below, hope you will definitely give it a try . I bet you will never regret.

NIMONA ( GREEN PEAS PASTE CURRY)

Serves: 4-5

Time : 30 mins

Ingredients 

For making paste:

1 1/2 cup green peas ( frozen or fresh, sweet ones)

1/2 cup green coriander leaves, roughly chopped 

3-4 green chilies ( according to your taste preference)

2 tsp ginger garlic paste

1 tsp cumin seeds

For tempering:

1 medium onion, finely chopped 

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4 tsp turmeric powder 

1/2 tsp garam masala powder

1/2+ tsp chaat masala powder

Salt to taste

Oil

Method:

First of all make little coarse paste of all ingredients given under making paste section, using little water.

* Paste should neither be too coarse not very smooth. But you can also make as per your preference.

Heat oil in a wok, add asafetida and cumin seeds. Let them crackle, add chopped onions. Fry till light golden. 

Now add prepared paste followed by turmeric powder and garam masala powder. 

As I use less oil so leaving oil after being nicely fried, is not visible here.  Fry it till it starts making a big lump and not sticking to pan any more. It will take good 10-12 mins to get fried well. It's must for best flavours.

 Now add water , little at a time stirring constantly to avoid any lump formation. Add water according to your preference of consistency of curry. 

Add salt and chat masala powder. Let it boil and then simmer for 5-7 mins.

 Your delicious curry is ready to be served with roti or rice. It tastes best with non aged rice with mild sweetness.

***  And don't forget to add a dollop of pure ghee in each serving, it increases its flavours manifold.

* I don't add potatoes in my nimona but if you prefer, fry cubed potatoes till done and add to the curry while simmering. 

* You can also add paneer cubes.

* Always use soft and sweet peas for best out come.

* You can use fresh garlic pods and ginger for much better taste.

* You can also use more spices if you prefer but even this will give you perfect taste, I can bet.

I prefer this curry over spicy one, as it is perfect blend of sweetness of peas , aroma of green coriander and hotness of chilies. Do try and you will never regret. 

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MUSHROOM DO PYAAZA

Hello everyone

Mushroom is a veggie which contains almost negligible fat content and full of nutrients. You can add it to your menu if you are a health conscious fellow. Not only healthy but it also turns out so delicious when prepared. My lil fussy eater like mushrooms so I used to cook for him in many different way. Today I made mushroom do pyaaza, it is so simple to prepare with handful of easily available ingredients and superbly delicious. Everyone loved it to the core and demanded to prepare it again . 

Stepwise recipe is given below, do try and tell how's it turned out for you.

MUSHROOM DO PYAAZA

Serves: 3-4

Time: 30 mins

Ingredients 

250 gms button mushroom, diced 

2 big onion, cubed

1 medium onion, finely chopped

1 medium onion, chopped and pureed

2 medium tomatoes, finely chopped

1 tsp ginger garlic paste

2-3 green chilies, slitted

1 bay leaf

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4 tsp turmeric powder 

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp red chilli powder

1/2 tsp curry powder or chicken powder

1/2 tsp garam masala powder

1/4 cup green coriander leaves, finely chopped

1/4 cup milk

Salt to taste

Oil

Method:

First of all heat oil in a wok, add asafetida,cumin seeds and bay leaf. Let it crackle then add chopped onions and green chilies. Fry till onions get light brown, add ginger garlic paste and saute for a minute. 

Now add pureed onion followed by turmeric powder, cumin powder, coriander powder, curry powder and chilli powder. 

Fry till raw smell of onion goes off and all the spices are nicely cooked and started leaving oil. Now add chopped tomatoes and some salt.

 Let it cook till tomatoes are nicely cooked and become mushy. Now add cubed onions and mushrooms, mix well and cook them covered till onions become transparent . 

Now add milk and let it boil stirring constantly to avoid cuddling of milk. Now add some water according to your preference of gravy consistency. 

Adjust salt and again boil it. Now add garam masala powder and mix well. Finally sprinkle green coriander leaves and switch off the flame.

 Mix well and serve with roti/rice/paratha or naan. 

If you are a mushroom lover then you can't resist yourself from asking for a second serving.

* you can also use some diced capsicum to enhance its flavour.

* Do pyaaza means double onion so if you wish , you can incerease diced onion as I used almost double but in different ways. You can add more cubed onions too. But then adjust spices too, accordingly.

Make this simple and delicious side dish and please your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

HYDERABADI STUFFED MIRCH KA SALAN

Hello everyone

Mirch ka Salan is one of my favorite veg dish , I can relish on any time. Last time when I posted mirch ka Salan recipe, I promised to soon post stuffed mirch ka Salan recipe too. So today I am here to fulfill my promise and to give you another delicious version of Salan. My kids love stuffed version more than simple one. So thought to prepare it and draft its recipe for you all. Stuffing of moong dal and paneer makes it more exotic and rich. You will not need any thing else to complete it just simple chapatti or plain rice too make it a superb filling and satisfying platter.

Step wise recipe is given below, do try and let me know your experience.

HYDERABADI STUFFED MIRCH KA SALAN

Serves: 3-4

Time: 45 mins

Ingredients 

3-4 fry chilies ( long and thick chilies without hotness), cut in half ( if too long)

2 medium size onions, finely chopped 

2-3 green chilies, finely chopped 

1 tsp ginger garlic paste

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

2-3 springs of fresh curry leaves

1/2 tsp turmeric powder 

2 tsp Kashmiri red chili powder 

1 tbsp tamarind paste

Salt to taste

Oil

For paste:

1/4 cup roasted peanuts 

1/4 cup freshly grated coconut

2 tbsp roasted sesame seeds

2 tsp coriander seeds

1/2 tsp cumin seeds

3-4 dry red chilies 

For stuffing: 

1/2 cup dry yellow moong dal, soaked for 30 mins and drained

200 gms paneer ( cottage cheese), crumbled ( approx 1 cup)

2 medium onion, finely chopped 

2-3 green chilies, finely chopped 

1 tsp ginger garlic paste

1/4 tsp turmeric powder 

1/4 tsp black pepper powder

1/4 tsp garam masala powder

1/4 tsp cumin powder

1/4 tsp curry powder ( optional)

1/4 tsp mustard seeds

1/4 tsp asafetida ( heeng)

2 springs of curry Leaves 

1/4+ tsp chaat masala powder

Salt to taste

Oil

Method:

First of all dry roast coriander seeds then cumin seeds and red chilies till aromatic. Remove in a plate to cool. Now dry roast coconut till it slightly change the colour. Let it cool. Now take all the ingredients under for paste section in a grinder jar and using little water, make a smooth paste. Keep it for later use.

* I used peanuts with skin if you want then can deskin it then use.

Now make a coarse paste of moong dal using little water and keep aside.

Now heat some oil in a wok , add asafetida and mustard seeds. Let them crackle then add curry leaves, saute for a min then add chopped onions and chilies. Let it get little golden then add ginger garlic paste and saute for 2 mins.

 Now add all dry spice powder except chaat masala and saute for a minute. Add moong dal paste and fry till its raw smell goes off, nearly 3-4 mins. Now add crumbled paneer, salt and chaat masala powder. Saute for 2 mins and switch off the flame. Let it cool a little.

Till then slit fry chilies and remove its veins and seeds. Now stuff prepared stuffing in cavities of chilies. If chilies are too long to handle then cut in half.

Now take some oil in a wok and add fry chilies in it. Shallow fry at medium flame , flipping in between carefully so that stuffing will not come out. Cover with lid to ensure even cooking of chilies.

 When they become soft and having nice golden spots on it, remove on a plate and keep for later use.

Now in the same wok add some more oil, if needed, add asafetida and mustard seeds. Let it crackle then add curry leaves. Saute for a min and add chopped onions and green chilies. Saute till little golden , add ginger garlic paste and saute for 2 mins.

 Now add turmeric powder and Kashmiri red chili powder. Saute for a min then add tamarind pulp. Mix well and add prepared paste. Saute for 3-4 minutes .

 Now add required water as per your preference of gravy consistency. Add salt and let it boil. Now add fried chilies with open side up to ensure it filling remain inside the chilies and let it simmer for 5-6 minutes. So that chilies absorb all the flavours.

Now switch of the flame. Garnish with roasted sesame seeds and grated coconut. Serve hot with roti / naan/ paratha/ poori or even with plain rice. 

It tastes heavenly with all of these accompaniments, just try whatever combo you like. 

I kept my gravy of medium consistency but if you want too thick gravy then increase ingredient's quantity in making paste.

* You can adjust tanginess in gravy according to your taste preference by increasing or decreasing tamarind pulp quantity.

Do try this easy yet super delicious nutty flavored side dish and drop down your precious comments and suggestions, they meant a lot.

Happy cooking....

 

LOW CALORIE PANEER BUTTER MASALA WITHOUT CREAM

Hello everyone

Who doesn't know my family's  love towards paneer dishes. Till now I told numerous times that everyone got it stuck in their minds😁. Specially paneer butter masala is my kids favorite paneer curry recipe. But due to use of excess butter and cream in it I avoid to make it like restaurant way. This is my second recipe of the same dish in two different way but with awesome end result, that everyone licked their fingers too. I used to add some healthy nuts to my gravy which makes it more healthy and yummy too. Will come up with other recipes too in future but with low calorie versions only. You can indulge in these yummilicious dishes without being on guilt trip. It's just like icing on cake, as relish on your favorite dish without getting guilt and fear of gulping too much calories.

Stepwise recipe is given below, do try and don't forget to share your experience with me.

LOW CALORIE PANEER BUTTER MASALA WITHOUT CREAM 

Serves: 4-5

Time : 45 mins

Ingredients 

500 gms paneer ( cottage cheese), cubed
2 medium onion, chopped
4 medium tomatoes, chopped
1 small carrot, chopped or grated
7-8 cloves garlic
2 inch ginger, peeled and grated or cut
5-6 cashews
12-15 almonds
2 tsp kitchen king masala
2 tsp kashmiri red chill

2-3 tbsp tomato sauce or puree

Few drops of edible orange red colour( optional)
1/2 tsp garam masala powder
3/4 cup milk

1-2 tsp honey ( as per tartness of tomatoes)
1-2 tsp butter
1 tsp kashoori methi, crushed
Salt to taste
Oil

Method:

First of all take chopped onion, chopped tomatoes, carrots, cashews, almonds, garlic and ginger in a wok. Add 1- 1 1/2 cup water in it and let it boil, then lower the flame and let it simmer for 15-20 minutes. So that all the veggies and nuts get nicely cooked and tender. Let it cool a little.

Now transfer it in a blender and make nice smooth paste. Strain the paste for more smooth gravy ( I skipped).

Now heat some oil in a wok and add kitchen King masala and Kashmiri red chilli powder, saute for few seconds and add prepared paste. Let it cook for 7-8 minutes. 

Now add tomato sauce and cook for further 2 mins. At this stage you can add edible colour as per need ( optional). I ran out of tomato sauce so added 1 tsp of chilli garlic sauce. This step is optional, just for adding some colour and reducing tanginess. You can skip it if not having readymade tomato puree or sauce.

Now add milk slowly and stirring constantly to avoid cuddling. Let it cook for further 4-5 minutes.

Add paneer cubes and salt ,simmer for 2-3 minutes. 

Now add honey, garam masala, kasoori methi . Finally add butter and Mix well ,switch off the flame. 

Garnish it with some crushed kasoori methi and Your delicious easy low calorie paneer butter masala is ready to be served with roti/naan/paratha/poori/rice or pulao.

 It tastes Superb in any of these combo.

* Do use nice ripe red tomatoes for good colour and taste.

* Add honey as per your taste.

* You can adjust consistency of gravy by adding some water along with milk if needed. I kept it nice thick like restaurant ones so avoided adding further liquid.

Kids love this curry so much. You can prepare this for your get together menu too. 

Do try and please don't forget to tell how's it turned out for you. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SEMI DRY POTATO CAPSICUM FRY

Hello everyone 

Today I am having a very delicious yet so easy to prepare side dish. Some times we don't have much options to try but potato is one veggie, you can have for your rescue anytime. And best thing is, nearly everyone love to relish on this king of veggies. Potato have a unique quality to get merge with any other veggie without complain☺️. And it's this quality makes is most eligible for every mix and match. As today, I was not having much options in my hand so thought to give capsicum and potato a chance . And luckily they made their marriage a huge successful one😁. Everyone loved this combo. Super easy and delicious side dish got ready in minutes and got finished even much faster. You can prepare it for your lunch box too, just awesome with poori/paratha/naan or pulao.

Stepwise recipe is given below, hope you all will love this combo, too. Do try and let me know how's it turned out for you☺️

SEMI DRY POTATO CAPSICUM FRY

Serves: 3-4

Time: 30 mins

Ingredients 

3 -4 medium potatoes, peeled and cubed

2 medium onions, cubed

1 1/2 cup colored capsicum, cubed

1 medium onion, thinly sliced

2-3 green chilies, slitted

2 medium tomatoes, roughly chopped

1/2 tsp ginger garlic paste

1 bay leaf

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp black pepper powder

1/4 tsp garam masala powder

1 tsp Kashmiri red chili powder 

1 tsp chicken/ curry masala powder

1 tsp kasoori methi, crushed between palms

Salt to taste

Oil

Method:

Heat some oil in a wok, add asafetida , cumin seeds and bay leaf. Let cumin crackle, add sliced onions  and green chilies. Saute till golden, now add ginger garlic paste and Saute for a minute. 

Now add cubed potatoes and onions, fry for 3-4 mins and cover to cook till potatoes are half done.

 Now add all dry masala powders , some salt and Saute for a minute or till spices get nice aromatic and fried. Fry on minimum flame to avoid burning it. 

Now add chopped tomatoes and capsicum, mix well and cover to cook till tomatoes get nicely cooked and mushy. 

Check for doneness of potatoes, if not done then cover again till potatoes also get tender. Now adjust salt and add kasoori methi. Mix well and switch off the flame. 

Garnish with chopped coriander leaves and serve hot with paratha/ poori/naan or pulao. 

Your super simple yet tempting semi dry side dish is ready to please everyone. 

You can prepare it as one of your side dish in your home parties also or pack with poori/paratha in kids tiffin or in your lunch box. 

* You can add little water before adding kasoori methi and simmer for 2 mins , if feel your veggies are too dry.

Hope you all will definitely try this simple yet delicious kids friendly recipe and don't forget to share your feedback with me. Please pour your comments and suggestions in comments box below, they meant a lot.

Happy cooking....