LOW CALORIE MALAI PANEER

Hello everyone

I am here again after a long time. As my families paneer love is not hidden by anyone here ,who loved my blog. So thought , why not to come back in my usual style of paneer dish with low calorie.
I was making many dishes during this gap period but some how couldn't draft those recipes to share with you all. Today i tried this very delicious paneer dish in my way and viola it turned out so yummy that i couldn't resist me from sharing it on my blog.
Paneer is not only a yummy ingredient but also very good for health too, specially for kids. And thankfully almost all kids love it including my fussy eater. This is the reason i used to prepare paneer dishes in my house frequently.
Have you ever thought malai paneer without malai, then surely try this you will never regret. This dish is also going to be one of your favorite dish, i can bet.
Stepwise recipe is given below, hope you all will love to try.

LOW CALORIE MALAI PANEER

 Ingredients

2 cup cottage cheese ( paneer), cubed
4 big onions, thinly sliced
2 green chilies, finely chopped
1 big tomato, pureed
1 tbsp coriander powder
2 tsp kitchen king masala
1/2 tsp turmeric powder
2 tsp kasoori methi

Pinch of sugar
Salt to taste
Oil

For tempering:
1 tsp shah jeera or cumin powder (Simple jeera)
1/4 tsp asafoetida ( heeng)
1 black cardamom ( badi ilaichi)

Method:

First of all heat oil in a wok and add shah jeera, let it crackle . Add cardamom and asafoetida, sauté for few seconds.
Now add sliced onions and chilies. Fry for few mins then add all dry masala powders( kitchen king, coriander and turmeric powder)and some salt. Cover and cook ( stirring in between) it till onion become soft and spices are nicely fried.

Now add tomato paste and sauté till it start leaving edges of wok.

Add milk little by little, stirring constantly to avoid cuddling.

Let it boil and add paneer cubes and salt. Add some water or milk to adjust gravy consistency as per your preference.

Simmer for 4-5 mins. Now add kasoori methi and sugar, mix well.

Switch off the flame and your delicious low calorie malai paneer is ready to be served with roti/paratha/naan or even with plain rice or pulao.

* You can also add cream to get more richer gravy but then it will not be low calorie.

You can prepare this dish for your party menu too. Just make it and earn lots and lots of praise from everyone.

Hope you all will love this recipe and will definitly try. Don't forget to share your suggestions and comments, they meant a lot.

Happy cooking....

MATAR MUSHROOM IN HEALTHY CURRY

Hello everyone

Mushroom is also one of those ingredients, which hit at my home anytime and in any form. Mushroom is a very healthy ingredient as contains almost zero fat and is enriched with lots of nutrients in it. That's why I prefer it to prepare at my home very often. I used to prepare matar mushroom frequently but never managed to draft its recipe. So this time thought to share this super delicious as well as healthy, yes you read right, it's healthy too. I never use cream in my curries to make it creamy but add almonds paste instead. Which makes my curry creamy as well as healthy at the same time. 

Stepwise recipe is given below. Do try and share your experience with me.

MATAR MUSHROOM IN HEALTHY CURRY

Serves: 3-4

Time: 40 mins

Ingredients

250 gms button mushrooms, sliced

2 cup green peas, I used frozen

12-15 almonds , soaked in hot water for 30 minutes

2 big tomatoes , roughly chopped ( I made puree along with almonds till nice creamy and smooth)

3 medium big onions, finely chopped

3-4 green chiles, finely chopped

1 1/2 tbsp ginger garlic paste

1 tbsp coriander powder

1 tbsp Kashmiri red chili powder

1/2 tsp cumin powder

1/2 tsp black pepper powder

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1 tbsp kasoori methi, crushed between Palm

Salt to taste

For tempering:

4 green cardamom

2 cloves

1/2 tsp cumin seeds

1 inch cinnamon stick

1/4 tsp asafetida ( heeng)

Method:

First of all make paste of almond and tomato till nice smooth and creamy. Keep aside for later use.

* You can make these pastes separately too. I made together as didn't have too small jar for almonds.

Now heat oil in a wok, add all tempering spices and fry till they become aromatic, 1-2 mins.

Now add chopped onions and chilies, fry till nice golden. 

Add ginger garlic paste and saute for 2 mins then add tomato almonds paste followed by cumin powder, red chili powder, black pepper powder , turmeric powder and coriander powder.

Now saute till it starts leaving oil. Add sliced mushrooms, green peas and some salt.

 Saute for 4-5 mins and add water as per your choice of gravy consistency. 

Adjust salt ,Let it come to boil and cover to cook till mushrooms and peas are cooked well, approx 7-8 mins.

Now add garam masala powder and mix well. Finally add kasoori methi and mix well.

Your delicious and healthy matar mushroom curry is ready to be served with roti/paratha/poori/naan or rice. 

You can also prepare as a get together menu too. Every mushroom lover will love this delicious treat from you. Even kids love it's flavour .

** If you all using fresh peas then boil it first then use. I used frozen, which take less time to cook.

* You can also use some cream at the end, to make your curry more rich.

Hope you all will love to try this so easy yet droolicious curry with healthy twist and don't forget to share your experience with me.

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

Happy cooking....

MUGHALAI CHICKEN CURRY WITH HEALTHY TWIST

Hello everyone

Few days back I made mughalai mushroom curry and it was a great hit at my place . Just like Mushrooms My kids are a big fan of chicken curries too. Even my fussy eater love to relish on different curries made with chicken as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try my mughalai mushroom curry recipe with chicken but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai chicken recipe but it turned out perfectly delicious and lip smacking. 

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

MUGHALAI CHICKEN CURRY

Serves : 4-5

Time: 45 mins ( leaving marination time)

Ingredients 

1 kg chicken breast , cubed ( I used boneless)

1 tbsp ginger garlic paste

1/4 cup tomato puree 

1 tbsp coriander powder

1 tbsp Kashmiri red chilli powder

2 tsp black pepper powder

2 tsp cumin powder

1/2 tsp honey ( as per taste, depend on tartness of tomatoes)

1 tbsp kasoori methi , crushed between palms

Salt to taste

Oil

2 tsp ghee

For marination:

1/2 cup thick yogurt ( curd), fresh

4-5 big onions, thinly sliced

1 tbsp garam masala powder

1 tbsp chicken masala 

1 tsp turmeric powder

3/4 cup green coriander leaves, finely chopped

1/2 tsp salt

For paste:

2-3 big tomato, roughly chopped

Handful of almonds ( you can also use cashew instead)

4-5 green chilies

For tempering:

4 green cardamom

4 clove

2 bay leaf

2 inch piece cinnamon

1 tsp cumin seeds

Method:

First of all fry sliced onions till nice golden brown and drain on a tissue paper. 

*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate chicken cubes with all ingredients given under marination section. Cover and keep aside for atleast 1-2 hrs or maximum, overnight in fridge.

Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.

Heat oil and ghee in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 

Now add marinated chicken along with all the marinate. Fry at high flame , stirring constantly till chicken pieces become white from all sides. 

Now lower the flame, add salt and cover to cook till chicken pieces are cooked and tender.

Add 1 - 1 1/2 cup water  and let it boil .

** Don't add too much water to gravy otherwise all the flavours will be killed. You can also serve it without adding water.

Now add kasoori methi and mix well. Cook for another 5-8 mins. 

Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.

** If you don't want to use store bought tomato paste then can use 1 more tomato while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomatoes were not bright red.

* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.

This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 

You can also prepare it for any get together or potluck party and earn everyone's praise.

Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

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....