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.