PANEER SOYABEAN KURMA

Ingredients-
Soyabean granule -   1cup
Paneer -     100gms
Spring onion -1 bunch  (chopped)
Onion -1 big ( chopped)
Garlic paste -1 tspn
Green chilli -  2 nos
Tomato- 1 medium ( chopped)
Oil-1 tbspn
Salt- To taste
Garam masala -1tspn
Turmeric ( haldi) powder-1tspn

Method-
Boil the soyabean granules in hot water as per the instructions in the packet. Drain and keep aside.
Heat oil in a wok , add onion . Fry till done, add garlic paste , add green chillies .Saute till done. Add tomato and saute till done. Add soyabean granules , saute till it completely dries up. Add paneer and mix well with soyabean granules.Add salt , haldi powder , add the chopped spring onion , mix well .Cover the lid and let the curry simmer for 2-3 minutes or more, till done. Add garam masala and serve hot with roti.

SABUDANA KHICHIDI

Sabudana -1cup ( soak in 1 cup of water for 2hrs)
Whole cumin seeds (jeera)- 1 tspn
Peanuts-1tbspn
Ghee-1tbsn
Potato-1medium
Salt-To taste
Turmeric (haldi) powder-1/4tspn



Method-
Heat ghee in a wok, add jeera. Let it change colour ; add peanuts and potato , salt to taste and turmeric powder.Mix well. Cover it with a lid so that the potatoes are cooked well. Now drain the water from the sabudana and add it to the wok. Mix well and serve hot .You can use it as a snack or as breakfast. Enjoy!!

VEGETABLE HAKKA NOODLES

Ingredients-

1 packet of Hakka noodles ( Roughly 200gms)-
 Boil it  acoording to the instructions in the packet
Oil-  1tbspn
Vegetables of your choice -  1cup
( I have  taken capsicum, carrots and mushrooms )
Onion -1medium  (sliced)
Soya sauce -   1tbspn
Chilli sauce-  1tbspn
Vinegar -      1tbspn
Salt -        To taste
Garlic pods -   2   crushed
Pepper powder  -   To taste
Spring onions -     1/4cup for garnishing

Method-
Heat oil in a pan , add onion, crushed garlic and saute for a minute . Add the vegetables and saute for 2-3 minutes. In a bowl mix salt, soya sauce ,chilli sauce and vinegar with 1 tbspn of water and keep aside. In the meanwhile add the boiled noodles to the pan. Add  2 tbspn of the sauce just prepared and mix well with the vegetables and noodles. Now you can taste the noodles and add more sauce if required. Add pepper powder to taste and garnish it with spring onions. Serve hot.

MATAR MUSHROOM ALOO

Ingredients:

Mushroom-1cup
Peas-  1/2cup
Potato-  1medium
Onion-   1big (chopped)
Tomato puree-    1cup
Green chilli-   1(chopped)
Sambar powder-  1tbspn
Salt-              To taste
Turmeric( haldi) powder-  to taste
Garam Masala powder-     1tspn
Oil-       2tbspn

Method-
Heat oil in a pan; add chopped onion, sauté till done.  Add green chilly and the potatoes. Add salt to taste and haldi powder. Add 1/2cup of water and cover the lid .  After 5minutes ,check the potatoes; if they are done,  add mushroom and peas. Sauté for 2-3 minutes;  add tomato puree and add 1cup of water. Cover the lid till the vegetables are cooked properly. Add sambar powder and garam masala powder. Mix well .Serve hot with phulka or butter naan.

MIXED VEGETABLE PAKODA

Ingredients-



Mixed vegetables
( cauliflower, beans, potato, capsicum)-  1cup
Onion-1small    (chopped and optional :D)
Ajwain -          A pinch
Salt-                to taste
Green chilies -  2   (Chopped)
Haldi powder -    A pinch
Oil-                For deep frying
Kala namak -   To taste
Hing ----------   A pinch
Besan -            2 cups
Water -To make the batter

Method-
Slice the vegetables into small pieces. Add onion, salt  to taste and haldi powder.Mix well and keep aside for 5-6 minutes so that the vegetables absorb salt and haldi powder. Add besan , chopped green chillies ,hing,  ajwain , kala namak and add water to make a smooth pate. (If you want you can add a pinch of soda. I do not add ) Heat oil in a frying pan, simmer the flame and start frying the pakodas .It should be uniform in color from all sides. Serve hot with chutney or sauce of your choice. Perfect snacks with a cup of tea on a raining day. 
Enjoy!!!

PALAK PANEER WITHOUT ONION

Ingredients-

Paneer -200 gms
Garlic-4-5 pods ( chopped)
Tomato -2 medium or 1big (paste)
Oil-1tbspn
Cumin-1tspn
Palak (Spinach)-  2  bunch (Pureed)
Garam masala powder-  1  tspn
Cream -    1/2 cup



Method-
Sauté the paneer pieces in a pan in 1 tspn of oil till golden brown.  Add salt to taste . Keep aside.
In another wok add oil, jeera and chopped garlic . Saute for 2 minutes. Add the pureed palak and the tomato puree ;  cook for 5  minutes or till done. Add the paneer peices . Add salt to taste ,
haldi powder ,garam masla powder and cream . Mix well . Serve it hot with steamed rice or plain naan. Enjoy!

MOONG SALAD

This is the first time I am giving an oilfree recipe. It is  easy to make and, at the same time, very tasty apart from being high on nutritive content..

Ingredients-
Green moong (green gram) - 2cups
Cucumber- 2  (chopped)
Onion-1cup  (chopped)
Carrot-1/2cup  (chopped)
Lemon -2   (Extract the juice)
Boiled peas-    A handful
Salt-To taste
Pepper powder-To taste


Method-
Soak the green moong dal in enough water for 4-5 hrs.It will become tender .You can eat it raw, no need to boil it.
Mix together all the ingredients and serve cold with lunch or dinner.The diet conscious people can even have it as a meal.  Enjoy!!

IDLI; SAMBAR & CHUTNEY

Ingredients for idili-
Rice-2cups
Urad dal-1cup
Methi seeds-1/2tspn
Salt-To taste
Oil-To apply on the idli cases


Method-

Soak rice and urad dal separately with enough water for 7-8 hrs. Grind them and mix together to form a batter .Leave the batter in room temerature for fermentation overnight. On the next day, add salt to taste and grease the idili cases with oil. Pour the batter on to the cases and steam them for 15 minutes or till done. Serve hot with chutney and sambar. Enjoy!

Ingredients for Sambar
Toor dal or arhar dal (boiled with salt and haldi powder)-  1cup
Vegetables( brinjal, bhindi, radish)-  1/2cup
Onion-1 chopped
Garlic-2 pods (chopped)
Curry leaves- A few
Asafoetida-  A pinch
Oil- 1 tbspn
Tomato-1large (chopped)
Mustard seeds-1tspn
Sambar powder-1tbspn
Water-1cup

Method-   Heat oil in a pan. Add asafoetida, mustard seeds and curry leaves. Saute for 1 minute, add garlic and onion and then saute for a minute or so. Then add vegetables. Saute for 2-3 minutes or till the vegetables are done. Add the boiled toor dal, mix well. Add sambar powder and 1cup water. Close the lid and let it simmer. Let Sambar have  the right consistency. Garnish with dhaniya patta and serve hot.

Ingredients for chutney:

Coconut-1cup(grated)
Fried gram dal-1/2cup
Garlic pods-2(chopped)
Green chilli-2
Water-1/2cup
For tampering
Oil-1tspn
Mustard seeds-1tspn
Salt-To taste

Method-  Grind together fried channa dal, coconut with 1/2 cup water. Tamper it with oil  & mustard seed. Add salt to taste. Enjoy with Idli.

Chicken dopyaza

-

Ingredients:

Chicken -   8  pcs
Onion-       3      (cubes)
Onion-       1    medium  (chopped)
Ginger and garlic paste- 2  tbspn
Tomato-    1  large
Garam masala -1   tbspn
Salt    -                  to taste
Turmeric (haldi)  powder-1tspn
Green chillies- 2  (chopped)
Oil-        1  tbspn
Capsicum- 1   medium (sliced)
Coriander powder-  1   tspn
Cumin powder-        1    tspn


Method-

Heat oil in a wok, add chopped onion and 1/2 of cubed onion.  Saute for 5 minutes add ginger garlic paste , green chillies and saute for 2-3 minutes.   Add chicken pieces add salt, haldi powder ,coriander powder ,jeera powder, chilli power  and cover the lid.   Let the chicken cook in its own gravy.  Chop the tomato and add to the gravy with the remaining cubed onion and sliced capsicum.  Mix well together all the ingredients , cover  the lid again and let it cook for 10 minutes or till done.  Garnish with coriander leaves and serve hot with methi naan.

Cauliflower aloo curry

INGREDIENTS:

Cauliflower florets-2cups
Potato-1medium(cut into cubes)
Tomato-1 medium
Oil-1tbspn
Salt-To taste
Onion-1small  (cut into small pieces)
Turmeric powder  (haldi)-A pinch
Hing  (asefotida)-A pinch
Mustard seed-1tspn
Whole cumin seed  (jeera)-1tspn
Red chilli powder-   To taste
Water-1cup


Method-

Heat oil in a pan ,add hing, mustard seeds and jeera .Let it crackle. Add onion , saute for 2 minutes, add potato .Saute for 2 minutes; add cauliflower , add salt to taste , red chilli powder to taste ,and a pinch of haldi powder. Mix together all the vegetables , add tomato and 1 cup of water. Allow the curry to simmer for 6-7 minutes or till done. Serve it hot with white rice or phulkas.

Paneer and vegetable curry

Ingredients-
Paneer -200 gms(cut into cubes)
Capsicum-11cup(cut into medium pcs)
Carrot -1cup(cut into medium pcs)
Ginger-1inch long (cut into thin slices)
Green chillie-1(chopped)
Onion-2cups(Chopped)
Tomato-1medium(chopped)
Haldi powder-1/2tspn
Jeera powder-1tspn
Oil-1tbspn
Salt-To taste
Water-1/2cup
Sugar-1/2tspn

Method-

Heat oil in a pan , add chopped onion, ginger and green chillies. Saute for 5minutes or till done.Add sliced carrot and salt to taste .Add 1/2 cup of water and let the carrots become tender, add sliced capsicum, add haldi powder, jeer powder , sugar and chopped tomatoes.Cover the pan and let the tomatoes incorporate mix with the vegetables.Add paneer cubes , mix well .Cover for more 3-4 minutes or till the gravy is done.Serve it hot with phulkas.

Aloo palak (Potato and spinach)

Ingredients-
Aloo (potato)-2 medium
Palak (spinach)-1bunch
Onion-1medium(chopped)
Whole jeera(cumin)-A pinch
Salt-To taste
Turmeric (haldi) powder-A pinch
Garlic-2pods(chopped)
Cream -1tbspn(optional)
Dalchini powder(cinnamon) -1tspn
Oil-1tbspn


Method-

Heat oil in a wok , add whole cumin seeds ,let it splutter. Add chopped onion and garlic and sauté till done.Add potatoes ,salt to taste, haldi powder and mix together well.Cover the pan adding 1/2 cup of water so that the potatoes are cooked.Take out the lid and add chopped palak and mix together.When done add cream and dalchini powder and mix well.Serve hot with phulka . 

Shahi khoya kheer

A special kheer created to salute all women on Women's Day.
HAPPY WOMEN'S DAY!!

Ingredients-
Boiled rice -1cup
Khoya -1/2cup
Sugar -To taste
Kesar strands -A few
Milk -2cups
Cashew paste -4tbspn
Raisins -To garnish


Method-

Heat milk in a pan, mix boiled rice well with the milk.Add khoya ,sugar to taste and cashew paste, stir continuously so that it does not stick to the pan.If you find lumps of rice in between ,mix it well with a ladder .Add kesar strands ( mixed with 2tspn of warm milk) and mix well.Let it cool down completely garnish it with raisins and serve it cold.(Refrigerate the kheer for 3-4 hrs before serving)

FRIED IDLI

Ingredients : -
Idli-    4 nos
Curry leaves-  A  few
Asefotida -  A   pinch
Mustard seeds-1 tspn
Green chilli -  2 nos
Onion-1small  (chopped)
Turmeric (haldi) powder-A pinch
Sambar powder-To taste
Salt-To taste
Oil-1tbspn

Method-

Heat oil in a pan, add asafotida and mustard seeds. Let the mixture crackle, add chopped onion ,curry leaves green chillis ,haldi powder and saute for 2-3 minutes.Make small cubes from idli and add the cubes to the pan, add salt ,mix well. Add sambar powder and mix well  Serve hot with tomato ketchup .Children  love it as a starter or an evening snack!

ALOO METHI

Ingredients-
Boiled potato-   4 (cubed)
Fresh methi (fenugreek) leaves-  2 cups
Cumin seed (jeera) -1  tspn
Salt -To taste
Turmeric (haldi) powder-1/2 tspn
Hing  (asefotida) -  A pinch
Chilli powder-    To taste
Oil-           1tbspn


Method-
Heat oil in a pan, add jeera & hing ; saute for 2 minutes;  add methi leaves ( add a pinch of salt and keep it aside for 1/2hr. Then squeeze out all the water from methi leaves)and now cook the methi leaves. After the leaves get tender, add the cubed potatoes,salt to taste, haldi powder ,chilli powder and  mix well. Serve hot with Paratha .


PS-When you squeeze out the water from the meethi leaves ,the bitterness will be less.

Paneer masala

This is a very simple paneer recipe which doesnot take much time to get cooked .This is for all those working ladies and men who come home tired but want to have a delicious curry....Happy cooking !!





Ingredients-
Paneer-200gms
Onion-1medium(chopped)
Tomato-1big(cut into big cubes)
Ginger /garlic paste-2tspn
Green chillies -1(chopped)
Turmeric or haldi powder-Apinch
Corriander leaves-A few
Garam masala-1tspn
Salt-To taste
Oil-1tbspn


Method-

Heat oil in a wok , add chopped onion ,ginger / garlic paste and green chillies .Saute for 5minutes till the raw smell vanishes.Add tomato cubes ,add paneer ,salt to taste, hali powder ,saute for 2-3 minutes , cover the pan and let the tomato become tender.Remove the cover and check if the curry looks done or not.If the paneer pieces have absorbed all the masla and the curry looks done add garam masala powder and garnish it with corriander leaves .Serve hot with chappathi or paratha.

STUFFED BITTER-GOURD ( BHARWA KARELA)

Ingredients-
\Bitter-gourd -  4 nos
Potato-2  medium (Boiled)

Onion-1 medium  (Chopped)
Salt-                  To taste
Haldi (turmeric) -    A pinch
Chilli powder-    To taste
Coriander leaves-  A few
Oil-              6 ( six ) tbspn
Corn flour-       1    tbspn


Method-
Clean the bitter gourd properly , cut each of them into three pieces ,slit open and take out the seeds .Keep the seeds for the stuffing.  Boil them in adequate water with salt for 5 minutes or till tender.Take out the gourds and let them cool .

Heat 2  tbspn oil in a pan; add chopped onion,\ and the seeds of bitter gourd . Add salt to taste , haldi powder, chilli powder and coriander leaves ,saute till done.Add garam masala powder and mix well, keep aside .Let it cool.

Take each cut piece of the bitter- gourd; stuff it with the potato mixture; dip it in corn flour mixture and deep fry  in oil.

Meethi naan

Ingredients:

Maida/All purpose flour- 2cups

Yeast - 1tbspn

Salt-    To taste

Sugar-  1tspn

Milk-   1/2cup 

Warm water -1/4cup

Meethi leaves (Fenugreek)-  1tbspn (To apply over naan)

Butter - o apply over naan

Method:

1. Take warm water and milk in a bowl,  to that add yeast, salt, sugar and mix well .
2. Leave it for 5 minutes. In a bowl take maida, to that add the yeast mixture and make a soft dough. Leave it  for 1/2 hour for the dough to rise.
3. Take a frying pan or a skillet ,  heat it well;  then reduce the flame .
4. In the meanwhile take a small portion of the dough and roll into the shape of chapatis , apply fenugreek (meethi) leaves over naan and place it over the hot frying pan. The dough is adequate for making six naans of normal size.
5. Let it cook nicely from one side; then turn it over to the other side. When done from both sides, remove from the frying pan/skillet and apply butter on the front side.
Serve hot with any curry of your choice!!!!

P.S- Fenugreek ( methi ) naan tastes best when fresh leaves are used. In case fresh leaves are not available, you can use the dried ones too.

Bhindi masala(Ladyfinger )

Ingredients-
Ladyfinger or bhindi-1/2 kg
Onion -1medium(sliced)
Oil-1tbspn
Fenugreek leaves or methi leaves -1tbspn
Channa masala -2 tspn
Salt- to taste
Haldi or turmeric powder -a pinch
Tomato-1 small (chopped)
 Asafetida - A pinch
Whole jeera or cumin-1/2tspn
Garlic pods-2(chopped)




Method-

Heat oil in a pan, add whole jeera ,asafetida,chopped garlic, and sliced onion. Saute till done.Add ladyfinger ,salt to taste, haldi powder,channa masala,mix well. Cover the lid for 5 minutes.Remove the lid add chopped tomato ,methi leaves mix well, check if the lady finger is done .If  it is not done cover the lid till the vegetable is done.serve hot with roti. Enjoy!!!

Pomegranate phirni

A SPECIAL RECIPE FOR MAKAR SANKRANTI---- 

Ingredients-

Rice paste -1cup   (soak rice overnight, grind with water and pomegranate the next day)

Milk- 4 cups

Pomegranate -1/2 cup

Sugar -To taste or 4 tbspn

Elaichi ( cardamon ) powder

Dry fruits -  To garnish

Method-

Heat milk in a pan, allow it to simmer. Add the rice and pomegranate paste .Mix well and allow it to  boil for 5 minutes so that  rice is cooked well.  Add sugar and mix and simmer till you get the right flowing consistency. Switch off  the stove;  add elaichi powder and mix well.  Garnish with your favorite  dry fruits . Serve cold !!!!

Walnut chocolate cake

A great treat for all on a Sunday morning....

Ingredients -

All purpose flour or maida-1cup

Ghee or clarified butter-1/2cup

Cocoa powder-4tb spn

Baking powder-1tspn

Walnut -Chopped

Sugar -2/3rd cup

Curd-1/4cup

Salt-A pinch

Eggs-2

Method-

• Preheat oven to 350 degree F , grease a round cake pan with oil and preheat .
• Sieve together salt,cocoa powder,baking powder and maida; 3 times. 
• Keep aside the dry mixture.  In a bowl beat together the eggs, sugar and butter .
• Add the dry mixture and the curd. Fold the mixture together till the batter is mixed well.
• Pour the batter in the preheated pan. Add chopped walnuts and mix together and bake it for 20  minutes or till done.
• You can insert a toothpick in the center of the batter to check if it is baked or not. If its baked well,  the toothpick will come out clean. 
• Serve when the cake is cooled.  

KASHMIRI DUM ALOO

Ingredients-

Small potatoes or baby potatoes -7-8(boiled , pricked and marinated with salt and haldi powder)

Ginger and garlic paste- 1tspn

Cashew - 2

Almond-  3

Salt- -- To taste

Haldi powder- A pinch

Tomato puree- 1cup

Onion-1medium (Chopped)

Kashmiri red chillies-2

Oil-Approx 1cup (For deep frying and making the curry)

Method-

Heat oil in a kadhai, fry the marinated and boiled baby potatoes till these turn golden brown .I have not peeled out the skin of the potatoes. If you wish, you can take them out. Keep aside over kitchen towel so that all excess oil is absorbed. In the same oil add chopped onion and kashmiri red chillies ,saute till done. Add ginger-garlic paste and saute till the raw smell vanishes. Add tomato puree and  cashew and almond pieces then saute till done. Let the mixture cool; grind it in a mixer with 1/2cup of water. Pour the done mixture again in the kadhai; let it boil ; add a pinch of haldi powder , garam masala powder and salt. (Be careful in adding salt as while marinating the potatoes, you have already added salt) Add the fried baby potatoes to the curry ,bring to boil for 5minutes. Switch off the stove and add cream and coriander leaves for garnishing. Serve hot with paratha or naan.

P.S- 

I was going through an article which I thought would benefit my viewers too. Posting for your perusal.

Health benefits of potato skin

1. Potato skin contains a variety of phyto-nutrients – carotenoids, flavonoids and caffeic acid, which are a natural source of anti- oxidants which helps in preventing cellular deterioration of the body. It also contains protein called patatin which helps in lowering the blood pressure and protects against heart diseases.
2. It contains potassium and the fibrous skin is filled with roughage which leads to healthy digestion.
3. It is a great source of vitamin C, vitamin B6, Calcium, Copper, Manganese and Zinc. Along with that it contains 18% of the recommended daily intake of iron and 7.5 grams of protein.
4. You won’t believe this but eating potato with their skin acts as an anti- acid ; thus, helping the digestive system and those suffering from constipation, The skin helps boosting the immune system as well, decreasing the chances of falling ill.