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....

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....

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....

MUGHALAI MUSHROOM WITH HEALTHY CURRY

Hello everyone

My kids are a big fan of mushroom curries. Even my fussy eater love to relish on different curries made with mushroom 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 mughalai curry recipe 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 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 MUSHROOM CURRY

Serves : 3-4

Time: 30 mins ( leaving marination time)

Ingredients 

250 gms button mushrooms, thoroughly washed and sliced

1 tsp ginger garlic paste

2 tbsp tomato paste

1 tsp coriander powder

1 tsp Kashmiri red chilli powder

1/2 tsp black pepper powder

1/2 tsp cumin powder

1/4 cup milk

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

1 tsp kasoori methi , crushed between palms

Salt to taste

Oil

For marination:

2 tbsp thick yogurt ( curd)

3 medium onions, thinly sliced

1 tsp garam masala powder

1/4 tsp turmeric powder

1/4 cup green coriander leaves, finely chopped

Little salt

For paste:

1 big tomato, roughly chopped

10-12 almonds ( you can also use cashew instead)

2-3 green chilies

For tempering:

2 green cardamom

1 clove

1 bay leaf

1 inch piece cinnamon

1/2 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 sliced mushrooms with all ingredients given under marination section. Cover and keep aside for atleast 30 mins.

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 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 mushrooms along with all the marinate. Saute for a minute , add salt and cover to cook till mushrooms are cooked. 

Add milk and let it boil stirring constantly. Now add kasoori methi and mix well. Cook for another 1-2 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 two tomatoes while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomato was 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....

DHABA STYLE PINDI CHHOLE

Hello everyone

Chhole is a very well known dish to everyone and is stapled with Punjabi cuisine. Though it is made in whole north India and also in other parts of India and world, but Punjabi flavours are known best in all. I always dream to make perfect pindi chhole dome day but never got that level of satisfaction from my recipes. One day while going though one of group posts , I saw one members post claiming it's authentic recipe given by a Dhaba man. As I am a big admirer of Dhaba food, thought to give it a try with some of my twists in it, as per my taste. And viola it turned out so yummy and satisfied my best recipe craving.

Thanks to Saurabh singh for sharing that recipe. Hope you all will love to try this recipe and don't forget to share your experience with me.

Step wise recipe is given below.

DHABA STYLE PINDI CHHOLE

Serves: 5-6

Time : 1 hr ( leaving soaking time)

Ingredients 

2 cup dry chick peas , soak it overnight or at least for 5-6 hrs

1-2 tea bags

3 big onions, thinly sliced 

2-3 green chilies, broken in half

2 big tomatoes, finely chopped 

2 tbsp ginger garlic paste

1 1/2 tbsp gram flour ( besan)

1 1/2 tbsp coriander seeds 

1 tsp carom seeds( ajwain)

1/2 tsp turmeric powder

1 1/2 tbsp cumin powder

1 1/2 tbsp coriander powder

2 tsp Kashmiri red chili powder 

3 tbsp chana/ Chhole masala

1/2 tsp garam masala powder

1/2 - 1  tsp chaat masala powder ( as per taste)

2 tsp kasoori methi , crushed between palms

1/4 cup green coriander leaves, finely chopped 

Lemon juice as per taste

Salt to taste

Oil

For tempering:

4 green cardamom

1 black cardamom

1 bay leaf

For final tempering:

1 tbsp ghee ( you can use more if not much calorie conscious ☺️)

1 small onion, finely chopped 

1 tsp ginger, finely chopped

1 tsp garlic , finely 

2-3 dry red chilies 

1 tsp coriander seeds

1 tsp carom seeds( ajwain)

1 tsp cumin seeds

1/4 tsp asafetida ( heeng)

Method: 

First of all cook chick peas with little salt and tea bags in a pressure cooker till they become fully cooked and tender. Now remove tea bag from it and keep aside for later use.

Meanwhile dry roast 1 1/2 tbsp of coriander seeds till nice aromatic and golden brown. Let it cool and pound it to coarse powder. Keep aside for later use.

Heat oil in a wok, add first tempering spices and Saute till it become aromatic. 

Now add onions and green chilies, saute for 2-3 minutes and add carom seeds. Now fry it till onions become nice golden. 

Add pounded coriander powder and saute for a minute. 

Now add gram flour and saute for a minute.

Then add ginger garlic paste and saute for 3-4 minutes or till its raw smell goes off. 

Add chopped tomatoes followed by coriander powder, cumin powder, chilli powder, turmeric powder, Chana masala and some salt. 

Now saute it till tomatoes are nicely cooked ,mushy and started leaving oil. It will take good 6-7 minutes or more. So fry it with patience for best outcome.

Now add chickpeas along with its water and mix well. Adjust salt and bring to a boil. Now simmer it for 10-15 minutes. Now add garam masala powder and chaat masala. 

Simmer for another 1-2 minutes and add kasoori methi. Mix well and switch off the flame.

Now heat ghee in tadka pan . Add asafetida ( heeng) followed by cumin, coriander and carom seeds. Let it fry for 1 min then add all other ingredients.

 Fry till onions become golden. Now add this tempering to prepared chhole and mix well. 

Finally add a dash of lemon juice to it as per taste and garnish with coriander leaves.

Your super tempting Dhaba style pindi chhole is ready to be served with kulcha/naan/ bhature or pulao.

** For more darker color of chhole add two tea bags, I used only one as ran out of stock.

This is really authentic flavours of Dhaba and you will never regret , trying this. If you are a chhole fan then it is a must try recipe for you.

Hope you all will love this recipe and do share your experience with me here. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....