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....

MOONG PALAK PANEER BIRYANI

Hello everyone 

Biryani is a tempting treat for all who love rice dishes. Even I am too fond of biryani , especially veg version. This time thought to try something different , so tried moong palak paneer biryani. It is full of protein , iron and fibre to fulfill our nutrient needs with deliciousness. It is as spicy as hyderabadi biryani and so tempting to lure any biryani lover.  Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie and healthy biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.

MOONG PALAK PANEER BIRYANI 

Serves: 4-5

Time: 1 hr

Ingredients 

2 cup soaked whole moong dal
2 cup spinach , finely chopped
2 cup cottage cheese ( paneer), cubed
2 medium onions, thinly sliced
4-5 green chillies , slitted
1 tbsp ginger garlic paste
2 big tomatoes, finely chopped or pureed
1 tsp turmeric powder
1 tsp cumin powder
1 tsp black pepper powder
1 tsp garam masala powder
2 tsp Kashmiri red chili
1 1/2 tbsp biryani masala powder
Oil
1 tbsp ghee
Salt to taste

For veggie tempering:

1 tsp cumin seeds
1 tsp fennel seeds
4 green cardamom
4 cloves
1 inch cinnamon stick
1 bay leaves

For rice:

3 cup basmati or biryani rice, soaked for at least 30 mins

water

1 tsp salt

1 star anise

1 black cardamom

4 green cardamom 

4 cloves

2 inches piece cinnamon 

1 inch piece mace
2 bay leaves

For layering:

1/4 cup milk

 1 cup mint and corianderleaves, chopped

1 tsp Kewda essence or rose water

2 tsp ghee 

Few strands of saffron soaked in little milk or red and yellow edible colors 

1 big onion, thinly sliced and deep fried till golden brown 

Fried dry fruits ( almonds, cashew, raisins) for garnishing

Method:

Heat oil in a wok and fry onion till brown for layering .Fry dry fruits in the same oil and drain on a tissue paper. Keep aside for later use. 

Now add ghee and oil in same wok and add all veggie tempering spices and saute till aromatic, then add thinly sliced onions .

 Saute till nice golden, add ginger garlic paste and green chilies ,saute for 2 mins.

 Add all dry spice powder and saute for a minute. 

Add moong and salt, saute for 3-4 mins. Now cover to cook till moong is cooked till done but still crunchy. 

Now add chopped spinach and saute for few minutes till spinach srinks. Add chopped or pureed tomatoes and saute till raw smell of tomatoes goes off .

 Now add paneer cubes , adjust salt and saute for 2-3 mins on high flame to evaporate all extra moisture. switch off the flame and keep aside till layering.

In the mean while start preparing rice too. Boil enough water in a heavy bottom vessel, add all whole spices and salt in it. Add drained rice. 

Let it cook till 80% done but not completely soft. Drain rice in a sieve or colander , may be some liquid will drain. You can use this in your veggies or for kneading dough.

* Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. I don't add too much water to drain but it should be enough to boil your rice till right consistency.

Now for layering, first of all make layer of round sliced tomatoes in the base of the vessel. It will prevent veggies from burning while put on dum.

 Now divide veggies and rice in two to three equal parts. Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. 

Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water ,spread half of fried or grilled brown onions and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. 

Finally pour 2 tsp ghee all over it. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity. 

* Reserve some fried onions for garnishing while serving.

Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.

Now keep a tawa on low flame and put this biryani pot on it and dum it for 25-30 mins. 

Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Then open the lid and flip biryani with fork or skewer to get nice fluffy rice. Garnish with fried onions and dry fruits.

Your aromatic,easy, yummy and flavourful biryani is ready to be served with tomato onion raita.

* Add some water to moong while cooking, if needed.

* Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice. Or add a little ghee in rice and keep aside open to stop further cooking .

* Never mix biryani with spatula, always use a fork or best to flip it by tossing.

* If you ran out of fresh mint leaves then can use crushed dry mint also.

It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. 

This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.

Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . 

At last you will never regret for trying it, it's a must try recipe for all biryani lovers.

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

Happy cooking....

LEMON RICE

Hello everyone

South Indian flavours are my all time favorite. That's why I often used to prepare South Indian delicacies at my home and everyone loves it a lot. Today I was not in mood of cooking but some thing must be needed for our dinner. Then idea strikes to make lemon rice as I had lots of cooked rice from lunch and these will be perfect for preparing lemon rice in no time. As everyone have their own way of preparing the same dish, so here is mine version of lemon rice which never let me down in flavours. I can relish on these lemonish beauty any time.
Recipe is given below, hope you all will love to try it.

LEMON RICE

Serves: 3-4
Time: 10-15 mins

Ingredients

3- 4 cups cooked rice
1/2 tsp mustard seeds
1/4 tsp asafetida ( heeng)
1 tbsp Chana dal
1 tbsp urad dal
1/4 cup peanuts ( optional)
2-3 springs curry leaves
3-4 dry red chilies
2-3 green chilies, finely chopped
1/4 tsp turmeric powder
1/2 tsp black pepper powder ( completely optional, I added to spice up)
1-2 tbsp lemon juice ( adjust as per taste)
Salt to taste
Oil


Method:

Heat oil in a wok, add asafetida and mustard seeds. Let it crackle then add peanuts and fry for 2-3 mins. Then add Chana dal and fry till light golden . Add urad dal and saute for few seconds, till light golden. Now add both chilies and curry leaves. Saute for a minute then add turmeric powder. Just stir for a second and lemon juice followed by rice, black pepper and salt. Mix everything well and saute for 2-3 minutes to incorporate all the flavours in rice. Serve hot with any raita or as it is. It needs nothing to accompany as is full of aroma and flavour.

** Always try to add pre cooked rice ,  cooked atleast 3-4 hrs earlier. This will give nice fluffy rice.

* Don't add both dal together to fry as urad dal burns quickly. So follow the steps religiously.

* After adding lemon juice, immediately add rice as cooking of lemon juice may turn it little bitter.

* Adjust chilies and lemon juice as per taste.

Enjoy this super easy rice dish and satisfy your hunger in a yummy way. This will be best for lunch, dinner, breakfast or even for tiffin too.

Do try this simplest recipe and let me know your experience. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DESI STYLE CHICKEN CURRY

Hello everyone

My today's recipe is dedicated to non vegetarians who are big fan of chicken curries but don't like the lengthy preparation method. Today's recipe is no fuss, no marination, no tomatoes, no yogurt and Ofcourse no cream recipe but super delicious to relish on. Generally chicken, mutton, fish etc calls for extra oil than regular cooking that's why people hesitate to try curry dishes and end up with grill or baked ones. So I tried to come up with some healthy and lip smacking chicken curry recipe to be indulged without guilt. As I use only required amount of oil and no cream in my nov veg dishes too.

Step wise recipe is given below and hope you all will like it.

DESI STYLE CHICKEN CURRY 

Serves: 2-3

Time : 40 mins

Ingredients 

1/2 kg chicken , cubed ( I used boneless chicken breast)

2 big onions, thinly sliced

3-4 green chilies , broken in half

1/2 tsp cumin seeds

1-2 bay leaves

1/2 tsp turmeric powder

Salt to taste

1/4 cup green coriander leaves, finely chopped

For making paste:

8-10 cloves garlic

1 inch ginger, peeled and sliced

1 tbsp coriander powder

1/2 tsp garam masala powder

2 tsp Kashmiri red chili powder

1/2 tsp black pepper powder or corns

1 tsp cumin seeds

1 blade mace

1/4 tsp nutmeg powder

4 cloves

1 black cardamom

4-5 green cardamom

1 inch cinnamon stick

Method:

First of all make thick paste all the ingredients given under for paste section,using little water. Keep covered, aside for later use.

Now heat oil in a wok and add bay leaves and cumin seeds.  Let it crackle then add sliced onions and green chillies,fry till nice brown ( nearly caramalised).

Then add chicken and turmeric powder, fry on high flame to retain moisture in chicken stir repeatedly to avoid sticking to bottom and burning.

 Add prepared paste and some salt . Fry till chicken become almost tender and spices are nicely cooked and start leaving oil. Adjust seasoning and add water as per your choice of gravy consistency. 

let it cook, covered till chicken is nicely cooked .

Finally add chopped coriander leaves and mix well.

Now your tempting, lip smacking chicken curry is ready to serve with roti, naan or rice.

**You can increase or decrease water in curry according to your preference of consistency.

** Adjust chilies as per your taste.

This is very simple yet delicious dish , a must try for chicken lovers. I bet you will not get disappointed at all.

Enjoy it and please shower your precious comments and suggestions to this dish. I'll always appreciate your efforts to encourage my lil steps toward healthy cooking.

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....

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD

Hello everyone

Almost 9-10 years back, I tasted kachumbar salad for very first time in a restaurant and from that day I became a die hard fan of it. I frequently prepare it at my home and everyone loves it. But the day my doctor told me of hypothyroid and elevated cholesterol level , I decided to replace atleast some of my meal with some zero oil healthy version. And the first name came to my mind was kachumbar salad. Then I started to wonder , how I can add some more health and taste to my regular salad to make it more delicious as well as healthy too. I never liked sprouts but when I added moong sprouts in my salad then it really tasted far better or you can say much delicious to resist it. From that very day, this became a meal replacement for me in a healthy and yummy way.

If you are looking for a diet recipe with deliciousness at the same time then this is for you. Just try it , you will love it to have anytime without any second thought.

Recipe is given below, do try and don't forget to tell your experience with me.

SPROUTED MOONG AND PEANUTS KACHUMBAR SALAD

Serves: 2 ( big)

Time: 10 mins

Ingredients 

1 cup sprouted moong

2 medium cucumber, finely chopped

1 medium carrot, grated

2 slices Apple, finely chopped ( optional)

1-2 green chiles, finely chopped

1 tbsp green coriander leaves, finely chopped

Black pepper powder, as per taste

1/4 tsp Black salt

Chaat masala, as per taste

Lemon juice, as per taste

Salt , as per taste

1/2 cup roasted peanuts

Method:

First of all steam sprouted moong till semi cooked or microwave with some water for 4-5 minutes. Drain all water from sprout and let it cool.

Now add all ingredients together and mix well. Adjust seasoning according to your taste.

While serving ,add peanuts and serve immedietly. Your super yum and healthy dish is ready to fill you .

You can have it with evening tea/ breakfast or replace your dinner or lunch with it. If you are willing to loose some extra pounds then this is best meal replacement for you. So delicious yet healthy and zero oil dish , you can prepare in minutes.

** Don't add peanuts too early, otherwise they will get soggy and will not taste as good as you want.

So always add peanuts while serving.

** You can also add onions, capsicum , spring onions etc as per your taste to make your salad more personalized to your taste buds.

Do try this delicious treat and share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....