How to Prepare Paneer Bhurji Recipe

This delicious recipe is made with paneer or some selected vegetable like green peas, capsicum crumbled and then cooked with a choice of onion, tomatoes and spices. It is packed with protein and is one of the main sources of protein especially for vegetarians. Here is a simple side dish for roti, chapatti or pulao. It is very popular in all around the world.

Ingredients :

• Paneer - 150gms
• Green Peas - 50gms
• Capsicum - ½cup(finely choped)
• Onions - 1(finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Cumin Seeds - ½ tsp
• Green Chilli - 1(finely choped)
• Turmeric Powder - a pinch
• Red Chilli Powder - ½tsp
• Garam Masala Powder - ½tsp
• Coriander Leaves - to garnish(finely choped)
• Oil - 2tsp
• Salt to taste

Method :

• Mash the paneer or grate the paneer.
• Take a frying pan heat the oil, fry cumin seed, allow to seeds popping.
• Add the green chilli, choped onion, ginger garlic paste and fry till the onions are slightly browned.
• Put the tomatoes, turmeric powder, red chilli powder, garam masala powder, salt and cook for 2mts in all the spices on low flame, fry more till tomatoes are soft and pulpy.
• Now add green peas and capsicum, stir well and cook for a few minutes.
• The capsicum should be crunchy.
• Put the grated paneer on a frying pan and fry till  the paneer gets blended well with the masala.
• Stir occasionally.
• Garnish with choped coriander leaves and serve hot with roti, chapatti or fried rice.

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How to Make Mushroom Curry

Mushrooms are not a traditional Indian ingredient, they are still very commonly used in modern Indian cooking and greatly enjoyed. They are good source of minerals and are high in anti-oxidants. As mushrooms are loaded with essential nutrients, we include them on a regular basis. You cook it on high heat and quickly. Button Mushroom easy to cook and good to eat.

Ingredients :

• Button Mushrooms - 250gm
• Onion - 1(finely chopped)
• Tomatoes - 2big(finely chopped)
• Cumin Seeds - 1/2tsp
• Cloves - 2
• Turmeric Powder - 1/2tsp
• Chilli Powder - 1tbsp
• Garam Masala Powder - 1tsp
• Cumin Powder - 1/2tsp
• Coriander Powder - 1tsp
• Ginger Garlic Paste - 1tsp
• Green Coriander Leaves - finely chopped to garnish
• Curry Leaves
• Oil - 3tsp
• Salt to taste

Method :

• Wash the mushrooms well and wipe them well on all sides, with towel. then chop it into medium pieces.
• Take a pan heat the oil, add the cumin seeds, cloves and cook till spluttering stops.
• Now add the onion, and Saute onions till it becomes brown.
• Add ginger garlic pastes, curry leaves and fry for 1min.
• Add tomatoes and cook till tomatoes become mushy.
• Add the turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder, salt needed and stir to mix well and   cook for a few minutes.
• Now add the mushrooms and stir fry till cooked, then add a little water and cook till the mushrooms are soft.
• Garnish with chopped fresh coriander leaves.
• Serve hot with chapati, paratha, tandoori roti, naan or rice.

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Rice Kheer Recipe -(Rice Pudding)

Rice Kheer is a classic Indian dessert which is very famous and easy to prepare. Thick and creamy rice dessert flavored with fragrant cardamom powder.

Ingredients :

• Rice - 1/3cup(soak rice in water for an hour)
• Milk - 7cups
• Sugar -1cup
• Ghee - 1tsp(as
• Cardamom Powder - 1/4tsp
• Saffron - a few strands(crushed and soaked in 2tsp warm milk)
• Raisins - 7-8(kismis)
• Cashew Nuts - 7-8(roasted thinly sliced broken)
• Almonds - 7-8

Method :

• Heat the pan add ghee and fry cashew nuts, almonds and raisins till slightly brown.
• Take a pot, add milk and boil it. Reduce the heat.
• Add the soaked rice into the boiling milk.
• Stirring occasionally, to keep rice from sticking to bottom but don't get burnt it.
• When rice is cooked, then add sugar.
• When sugar melt, then add cashew nut pieces and almonds with cooked rice for 2 minutes.
• Add cardamom powder, raisins and saffron, mix well.
• Serve hot or cold.

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Matar Paneer Recipe

                                                        

Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist. Matar paneer sabzi can be cooked with curry or without curry.

Ingredients :

• Green Peas - 250grams
• Paneer - 300grams
• Onions - 2(finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Cumin Seeds - 1tsp
• Turmeric Powder - 1/2tsp
• Red Chili Powder - 1/2tsp
• Coriander Powder - 1 1/4 tsps
• Garam Masala - 1tsp
• Kasuri Methi(dry fenugreek leaves) - 1/2tsp
• Curd - 2tsp
• Coriander Leaves to garnish
• Salt to taste
• Oil - 2tsp

Method :

Add 1/2 tsp oil in a frying pan and heat it. When it gets heated up, turn the heat to low and add paneer cubes to it. fry them until they get light brown. Then, turn off the heat and keep them aside. Heat the oil in a pan.Put the cumin seeds, onions, ginger garlic paste and fry till the onions are slightly browned. Put the tomatoes, turmeric powder, coriander powder, red chilli powder and cook for 4-5 mts. Add a cup of water and boil it. Reduce flame, add the green peas and cook for 6 mts. Add the fried paneer and curd and simmer for 6-7 mts. Add salt.and cover the pan for 6 minutes.  Stir in curd, garam masala powder, Kitchen King masala and kasuri methi and combine, cook for a 2mt. Turn off flame. Matar paneer is ready to eat. Garnish Matar Paneer with finely chopped coriander leaves. Serve hot with chapati, pulao, tandoori roti or naan.

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French Beans Recipe

We can make various recipes from french beans. French Beans can be prepared as a whole, can be eaten raw or can be lightly steamed or sauteed. You can also make various salads by adding other vegetables.

Ingredients :

• French Beans - 300gms(cut into small pieces)
• Mustard Seeds - 1tsp
• Cumin Seeds - 1tsp
• Onions - 2((finely choped)
• Tomatoes - 2(finely choped)
• Ginger Garlic Paste - 1tsp
• Turmeric Powder - 1/2tsp
• Red Chili Powder - 1/2tsp
• Coriander Powder - 1 1/4 tsps
• Dry Mango Powder - 1tsp
• Garam Masala - 1tsp
• Thick Coconut Milk - 100ml
• Curry Leaves - 2 to 3
• Salt to taste
• Oil - 2tsp

Method :

Add oil in a frying pan and heat it, fry mustard seeds and cumin seed, allow to seeds popping
Add the choped onion, ginger garlic paste and fry till the onions are slightly browned.
Put the tomatoes, turmeric powder, coriander powder, red chilli powder and cook for 4-5 mts in all the spices on low flame.
When the tomato paste is well cooked and the oil starts to leave the sides of the pan.
Add the garam masala powder, dry mango powder, salt to taste and the coconut milk. Keep stirring and cook well for another mts, then starts to leave oil.
Add chopped french beans and stir thoroughly.
Stir by slowly adding a glass of water for 3 minutes, stirring in between. 
Check out the softness of french beans and cover the pan for 3mts, stir in between.
Serve hot with chapati, pulao, paratha tandoori roti, naan or rice.

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Bharva Karela (Stuffed Karela)

Karela or Bitter Gourd is a vegetable which has many good medicinal properties. I agree that karela is too bitter to eat without adding a lot of sugar to the subzi, but I think, if you can add some other ingredients to the subzi to subside the bitterness, but still retain its nutritional value, it is more beneficial. Some people squeezing out all the liquid but the liquid has a lot of nutritional value.

Ingredients :

Karelas - 5 medium(Bitter Gourd )
Onions - 2(finely chopped)
Tomato - 1(chopped)
Cumin Seeds - 1tsp
Hing - ¼(Asafoetida)
Besan (Gram Flour) - 4tsp
Garlic - 3(chopped)
Ginger - Finely chopped
Turmeric powder - 1/2 tsp
Green Chillies - 2
Cumin Powder - 1tsp
Coriander Powder - 1tsp
Red Chili Powder - 1tsp
Amchoor powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4 tsp
Salt to taste

 Method:
Mix all the stuffing ingredients and keep aside. Wash the karelas and scrape the superficial skin with a knife and Cut a slit vertically in to the belly of the Karela. Make a lengthwise slit and hollow them out by removing the seeds.  Stuff the besan mixture in the karelas and steam them for 20 minutes(do not let them cook fully) or until they are tender, but can still hold their shape. Take out of the steamer and remove from water, cut them into small pieces (small rounds). Heat oil in a heavy pan heat, add cumin Seeds, green chillies and chopped onions, fry till browned. Add garlic, ginger Add tomatoes, fry till soft. Add coriander, turmeric powder, red chili powder, garam masala powder and Amchoor. Stir well. Add little  water fry for another two minutes. Turn off heat. Carefully Fill the belly of the Karela with stuffing, secure the two pieces with a thread or stick with a thick coat of flour paste. Heat some of the oil in a non-stick pan, carefully slide the karelas one by one, pour some oil over the karelas. Turn on heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook about 5 minutes. Take off of the stove, and serve hot with roti, rice or paratha.

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Palak Paneer recipe

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese. Palak Paneer is a great combination of spinach and Indian cottage cheese. Here Paneer is cooked in spinach based gravy and fresh Indian spices. This curry makes a great accompaniment with rotis, naan or hot steamed rice.

Ingredients:

• Fresh Palak (spinach) - 3 big bunches(chopped)
• Cottage Cheese (paneer) - 250gms
• Cumin seeds - 1tsp
• Onion - 2(finely chopped)
• Green Chillies - 3(finely chopped)
• Ginger garlic paste - 2tsp
• Tomatoes - 2(blanched in hot water, peeled and pureed)
• Turmeric Powder - 1/2 tsp
• Red Chilli Powder - 1tsp
• Garam Masala Powder - 1tsp
• Coriander Powder - 1/2tsp
• Kasuri Methi - 1/4 tsp(optional)
• Fresh Cream - 100ml
• Roasted Cashews(optional)
• Oil/Butter - as needed
• Salt to taste

 Method:

Clean and wash palak in normal running water. Cook spinach in little water for 3-4 mts. Drain the water and than make a paste and keep aside. Cut the paneer in medium size cubes, sprinkle little salt and keep aside.  roast cashews, make a powder of it and reserve. Add oil or butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chilli sauté them till light brown. Don’t burn them. Add ginger-garlic paste and chopped tomatoes, Saute well. Mix in red chilly powder,turmeric powder, coriander powder, salt and saute them again for few minutes because mixter gives a nice color of gravy come. Now stir in pureed spinach and cashew powder into it, add 1/2 cup of water if required, in this way palak will not get burnt, simmer for 5 minutes. Heat oil/butter in another pan and shallow fry paneer cubes till they are lightly browned. Add this fried paneer cubes together with the prepared palak. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts. Finally add fresh cream, garam masala pwd and kasuri methi and mix well. Cook for 2 minutes. Mix it well and transfer to a serving bowl. Serve hot with rice, rotis or naan.

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Soya Chunks Curry

Soya Chunks Curry :

Ingredients:

• Chunks(soya badhi) - 100gm
• Mustard seeds - 1tsp
• Cumin seeds - 1tsp
• Onion paste - 1/2 cup
• Ginger/Garlic paste - 2tsp
• Tomatoes chopped - 4tsp
• Red chili powder - 1tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1tsp
• Green peas - 200gm
• Oil - 2tsp
• Coriander leaves
• Salt to taste

 Method:

• Fry chunks in 2tsp oil for a few minutes and soak in warm water till they soften.
• Heat the remaining oil in the pan and add mustard seeds and cumin seeds. Turn slightly brown add ginger garlic paste, onion paste and stir for 2-3 min.
• Add chopped tomatoes, red chili powder, turmeric powder, salt and cook for few seconds. Add 2tsp water and let the gravy simmer to get the desired consistency.
• Add the chunks and green peas. Cover the pan and cook till the peas become tender. Add garam masala and stir for 2-3 minutes. Garnish coriander leaves and serve hot with chapattis or rice.     

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Bhindi masala

Bhindi masala (ladyfinger) is one of the popular main course dish made by indians. Bhindi Masala served well with both rice and roti. Now lets start its preparation:

Ingredients:

• Bhindi (Ladyfinger) -500 grams
• Oil
• Coriander powder -1 tblsp 
• Cumin seeds - 1 tsp 
• Onions - 2 chopped 
• Ginger garlic paste -1 tblsp 
• Tomato - 2 chopped
• Turmeric powder -1/4 tsp
• Red chilly powder - 1 tsp
• Garam masala powder -1 tsp
• salt to taste

Preparation:

• Wash ladyfinger (bhindi )
• Cut it into small pieces
• Heat the oil in a pan and temper it with mustard seeds, cumin seeds
• Add chopped onions and ginger garlic paste till it turns golden brown.
• Then add chopped tomatoes
• Now add cut bhindi and saute for a few minutes.
• Add turmeric powder, chillie powder, coriander powder, cumin powder, garam masala powder and salt needed .
• Cook on medium high heat for 2-3 minutes.
• Cover and Cook on low flames stirring from time to time, till bhindi becomes soft.
• Serve it with chapati or rice.

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Rajma masala

Rajma is a very popular north India specially Punjab.  Rajma rich source of anti-oxidants and contain proteins, soluble fiber, carbohydrates, iron. It’s very easy to prepare, consumes less oil uses very little spices, and is really tasty!  It is generally consumed along with rice.

Ingredients:    

•     Rajma - 1 cup
•     Oil – 3 tablespoons
•     Jeera/Cumin seeds - 1 tsp
•     Onion - 1 large (chopped)
•     Ginger paste – 1 ½ teaspoons
•     Garlic paste – 1 ½ teaspoons
•     Tomato - 1 medium (chopped)
•     Salt – to taste
•     Turmeric powder - 1/4 tsp
•     Red chilli powder - 1/4 tsp
•     Water – 5 cups
•     Coriander leaf - 1 tbsp (chopped)
•     Garam masala powder - 1 tsp
•     chaat masala – 1/2 tsp
•     Cumin powder – 1 teaspoon
•  

Preparation: 

•     Wash and Soak rajma for at least 8 hours or overnight in 5 cups of water.
•     Heat oil in a pan and add the cumin seeds.
•     When they sizzle and begin to change color,
•     Add the onions. When they turn into golden brown,
•     Add Ginger, Garlic past.
•     Add now salt, red chili, turmeric and garam masala powder.
•     Add sliced tomato.
•     Add the cooked rajma.
•     Mix well and let simmer for 5 mins.
•     When the gravy thickens a bit, add the chaat masala.  Let it boil properly
•     Serve it with chapatti or rice.

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Capsicum and Paneer Masala

  

Capsicum and Paneer Masala.

Ingredients :

• Capsicum(big) - 2 no (each cut into small cubes)
• Paneer - 200gms
• Onion(medium) - 1 no(sliced)
• Tomato - 1 no(sliced)
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Urad dhal - 1 tsp
• Ginger garlic paste - 1 tsp
• Groundnuts - 1 1/2 tsp
• Cashew nuts - 1 tsp
• Red Chilly powder- 1tsp
• Garam Masala Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Coriander Leaves - 1 tsbsp
• Milk - 1/4 cup to soak cashewnuts
• Lemon juice - 1 tsp
• Oil - 2 tbsp
• Salt - To taste

Method:

Heat 2 tbsp oil in a heavy bottomed pan, add cumin seeds, Coriander seeds, Urad dhal. When cumin seeds, coriander seeds & urad dhal turn slightly brown add ginger gatlic paste, 1 onion(sliced) & 1 tomato(sliced) to saute few minutes. Add capsicum and saute till capsicum is cooked.Add turmeric powder, chill powder, garam masala powder and salt. Soak paneer cubes in boiling water for few mins and drain out all the water. Add these paneer cubes to the gravy. Blend cashewnuts & milk into a smooth paste and add it to the gravy. Add 1 cup water and cook it in medium flame for 10mins. Garnish with coriander leaves.

Serve with rice or chappathi or naan rotis.

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