Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Palak Paneer Recipe | Cottage cheese and Spinach curry Recipe

Ingredients :
½ kg Spinach palak
200 gm Paneer (cottage cheese), cut into cubes
1 tbsp Moong dal optional for color
1 Tomato chopped
7-8 Garlic flakes
2 pcs green chili
½ tsp red chili powder
¼ tsp turmeric powder
Pinch hing
½ tsp cumin seeds
½ tsp garam masala
2 tsp fresh cream
2 tbsp oil ghee/butter
Salt to taste

Preparation :
1. Remove spinach leaves from stem and rinse thoroughly in water.
2. Take a deep pan and add washed spinach leaves, garlic flakes, green chily, soaked moong dal (for color) and chopped tomatoes.
3. Add little water, cover the lid and cook for 5 mins.
4. Turn off the heat and make the spinach cool.
5. Now blend the spinach mixture with a blender and make a thick smooth paste.
6. Heat oil in a deep heavy pan and add cumin seeds.
7. When the seed starts crackling add spinach paste and stir for a min.
8. Add turmeric powder, hing , salt, water (if required) and mix well.
9. Add pieces of cottage cheese, fresh cream, red chily powder, garam masala and mix it well.
10. Cook till the gravy starts boiling.
11. Garnish with fresh cream and serve hot with Roti, Naan or Jeera Rice.

Notes: You can also add fried paneer cubes into the spinach curry.

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Tawa Pulao Recipe

Tawa Pulao Recipe

Ingredients :
¾ cup Rice
1 Cup Finely chopped Mixed Vegetables (Carrot, Bean, Potato, Peas, Bell Pepper)
1 medium sized Onion Chopped into small pieces
1 medium sized Tomato Chopped into small pieces
2 tsp Ginger, garlic, green chili Finely chopped or crushed or paste
1 tsp Cumin Seeds
½ tsp Turmeric Powder (Haldi)
2 tsp Pav bhaji masala Powder
1 Tbsp Fresh Coriander Leaves
1 Tbsp Spring onion Chopped
Salt to taste
Water As required
1 Tbsp Oil
1 Lemon cut into 4 pieces

Preparation :
1. Wash rice 2-3 times and soak it in water for 10 minutes. Drain the water.
2. Boil 5-6 cups of water in a pot. Once water starts to boil, add rice and cook till 90% cooked. Drain the rice and keep aside. Make sure you do not overcook rice.
3. Heat oil in a pan. Usually tawa pulao is a street food in India and it is fried on a huge tawa. As, we do not use that kind of huge tawa at home, we are using pan to fry the pulao.
4. In the oil, add cumin seeds. After 30 seconds, add onion. Sauté till onions are light brown
5. Add ginger-garlic-chili paste and saute for another 1 minute.
6. Add tomatoes, chopped vegetables(bell pepper, potato, green peas. carrots, beans) and salt. Sprinkle a few drops of water and cover it for 5 minutes or till vegetable are cooked well. You may use any choice of vegetables and cut into very small pieces, so it gets cooked soon.
7. Add cooked rice, salt, turmeric powder and pav bhaji masala powder. Mix gently and cook for 2-3 minutes.
8. Turn off the heat. Garnish with fresh coriander leaves, spring onions and a piece of lemon.
9. Serve immediately.

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Jeera Rice In Pan | Jeera Rice in Pressure Cooker Recipe

Jeera Rice In Pan | Jeera Rice in Pressure Cooker Recipe

Ingredients :
1 cup Basmati rice
4 pieces of cloves
2 pieces of bay leaf
1 inch of Cinnamon stick
2 pieces of dry red chilly
1 piece of big black cardamom
1 tsp cumin seed
½ tsp lemon juice
Chopped Coriander leaves
Salt to taste
1½ Tbsp Ghee

Preparation:
1. Take 1 cup Basmati Rice in a deep bowl and wash it with water. Keep it soaked in water for about 30 minutes and after that drain the water and keep the rice aside.

Jeera Rice in Pan (without Pressure Cooker):
2. Now heat Ghee in a pan on medium heat. After the ghee is hot, add Cloves, Bay Leaf, Cinnamon Stick, Black Cardoman, Dry Red Chilly and saute for some time.
3. Now Add Cumin Seeds and let them crackle and fry till they become dark brown in color.
4. Now add the Basmati Rice and saute on medium heat till for a couple of minutes or till the rice is well coated with ghee.
5. Add 2 cups of water (1 cup rice = 2 cups water approx), Add salt as per taste and bring it to a boil.
6. Now lower the flame and cover the lid and cook for 5-6 minutes.
7. Now open the lid, add lemon juice and saute for another minute. Again cover the lid and cook till rice become soft.
8. When the rice is cooked, add Chopped Coriander leaves and mix it well.
9. Now switch off the flame and cover the lid and let it stand covered for 10 minutes.
10. Jeera Rice in Pan is ready to serve. Serve it with Dal Takda or curry of your choice.

Jeera Rice in Pressure Cooker :
2. Take a Pressure Cooker, Heat Ghee in it on medium flame and after that add Cloves, Bay Leaf, Cinnamon Stick, Black Cardoman, Dry Red Chilly and saute for some time.
3. Now Add Cumin Seeds and let them crackle and fry till they become dark brown in color.
4. Now add the Basmati Rice and saute on medium heat till for a couple of minutes or till the rice is well coated with ghee.
5. Add 2 cups of water (1 cup rice = 2 cups water approx), Add salt as per taste and mix it well.
6. Now Close the pressure cooker and cook over medium flame for 2 Whistles. Turn off the flame.
7. Keep the cooker aside to allow the steam to escape naturally before opening the lid.
8. Now open the cooker and gently fluff the rice. Lastly add chopped Coriander leaves and mix it well.
9. Jeera rice in pressure cooker is ready to serve.
10. Serve Hot Jeera Rice with Dal Fry or any Curry of your Choice.

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Palak Paneer Kofta Curry Recipe

Palak Paneer Kofta Curry Recipe

Ingredients :
To make kofta:
200 grams Paneer / Chenna Crumbled
250 grams fine Spinach chopped
1-2 tbsp Gram flour
1/2 tsp Red chilli powder
1/2 tsp Garam masala
Oil to deep fry
Salt to taste

For Curry:
2 medium sized tomatoes
3 medium sized Onion chopped
5-6 cloves of Garlic
½ inch piece of ginger
½ tsp Turmeric powder
1 tsp Red chilly powder
1/4 tsp Garam Masala
1 ½ tsp Coriander powder
Fresh coriander leaves chopped
Salt to taste
1/2 tbsp Oil
1 tbsp Butter
¼ tsp Cumin seed
Kasuri Methi
2-3 tbsp of Fresh cream

Preparation :
For Koftas :
1. Take Chopped Palak (Spinach) in a Pan and cook on Medium Flame.
2. Squeeze out the water from the spinach once it cools down.
3. Now Take a deep bowl and put grated paneer / chenna in it and add blanched Spinach along with all the spices (Red Chilly Powder, Garam Masala, Salt to taste.)
4. Finally add Besan / Gram Flour for binding the Koftas.
5. Take some portion of the above mixture and make small balls by rolling it between your palm. Prepare the balls for the remaining mixture.
6. Take some oil in a deep pan and Deep fry these Balls on medium heat taking care not to overlap them.
7. Fry the balls till they are golden brown turning them occasionally.
8. Take them out over a paper towel or absorbent paper. Your Koftas are ready.

For Curry :
1. Take Chopped Tomato, Chopped Onion, Chopped Garlic, Chopped Ginger and add a little water and grind them to make a smooth paste.
2. Take a deep Pan and heat 1/2 Tbsp oil and 1 Tbsp Butter. Once the oil become hot enough, add Cumin seed and saute till it become light brown.
3. Now add the above smooth paste to it and mix well.
4. Add all the spices Red Chilly powder, Coriander powder, Turmeric powder, Garam Masala, Salt to taste, Fresh Cream and mix it well.
5. Add a glass of water, mix it well and bring it to a boil.
6. Once the gravy starts boiling add kasuri methi, freshly chopped coriader leaves and add fried palak paneer koftas prepared above, one by one and cook for another 2-3 minutes.
7. Now take the Palak Paneer Kofta Curry in a serving bowl taking care that the koftas dont break.
8. Garnish the Palak Paneer Kofta Curry with some fresh cream and chopped coriander leaves.
9. Serve Hot with Tandoori Roti, Kulcha, Naan, Paratha or Phulka Chapati.

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Sarson ka Saag | Sarson ki Sabji Recipe

Sarson ka Saag | Sarson ki Sabji Recipe

Ingredients :
For the saag:
1 bunch Mustard leaves (sarson)
½ bunch Spinach leaves (palak)
½ bunch Bathua leaves (chenopodium)
2 to 3 inch white Radish root (mooli)
1 cup chopped Radish leaves (mooli ke patte)
1 cup Fenugreek leaves, chopped (methi leaves)
3 medium sized Tomatoes, chopped
2 medium sized Onions, chopped
7-8 Garlic, chopped (lahsun)
2 inch Ginger, chopped (adrak)
2 green chilies, chopped (hari mirch)
¼ tsp asafoetida powder (hing)
½ tsp red chili powder (lal mirch powder)
2 Tbsp Maize flour
2 to 3 cups of water
Salt as required

For the tempering :
1 medium sized onion, finely chopped
1 to 2 Tbsp oil
Puree of cooked Saag / Sabji

Preparation :
1. Clean all the greens and then chop them.
2. Wash all the chopped Green Vegetables with water.
3. Now take all the ingredients listed under saag except for maize flour in a Pressure cooker or a Pan with lid.
4. Let the mixture cook for 5-7 minutes. IF cooking in a pan, then cover the lid and let the greens cook.
5. Now pur the cooked greens along with the stock and mize flour in a blender.
6. Blend till smooth and then pour the puree of the greens in a pan.
7. Simmer for a good 20-25 minutes.
8. In another small pan, Heat oil or ghee, add the chopped onions and fry till they become light brown.
9. Add the prepared Saag of green puree aboe and stir and simmer for about 3-4 minutes stirring occasionally.
10. Serve the Sarson ka saag hot with some chopped onions, Whole Green Chillies and garnish with some butter on top of the saag along with Hot and fresh Makki di roti. Can also serve with Fulka Roti, Tandoori Roti, Puri, Naan or Kulcha.

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Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Ingredients :

For Usal:
Matki / Moth bean Sprouted (Can use other Sprouts as well)
1 Onion - Finely chopped
2 Large Potatoes
2 Green chillies - Finely chopped
2 tsp Ginger-Garlic paste
1 tsp Chopped coriander leaves
Turmeric powder / Haldi - 1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Lemon juice
Garam Masala Powder / Goda Masala - 1/2 tsp
Curry leaves 5-6
Oil 1-2 tbsp
Salt to taste

For Rassa (Spicy thin Gravy):
Dry coconut Cut to small pieces (better if Grated) - 1/2 cup
1 Tomato - chopped
1 Onion - chopped
3/4" Ginger - chopped
Garlic - 4/5 Cloves
Goda masala or Garam masala - 1/2 tsp
Turmeric powder / Haldi - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder / Dhania powder - 1 tsp
Cumin powder / Jeera powder - 1/2 tsp
Coriander leaves chopped
Oil 2-3 tbsp
Asafoetida / Hing - 1/4 tsp
Mustard 1/2 tsp
Tamarind Juice - 1 tbsp(can use lemon juice)
Sugar - 1 tsp
Salt to taste

To serve:
Pav Buns / Bread Buns
Onions - Finely Chopped
Coriander leaves - Finely chopped
Lemon - Wedges
Farsan / Mixed Namkeen

Preparation :

To prepare Matki Usal:
1. Way to sprout Matki - Wash and soak matki (moth beans) for 7-8 hrs in water. Keep it closed in a warm place or use a sprout maker to make sprouts.
2. Boil the Matki sprouts and Potatoes in cooker for 8-10 mins.
3. Heat oil in a Pan / Kadai and add mustard seeds, Hing, Jeera and curry leaves. Saute for half a minute. Add chopped onions and green chillies and fry until the onions turn golden brown.
4. Add Boiled Matki and Potatoes (Cut them in Cubes) and let them cood for 2 mins.
5. Add Turmeric powder, Red chili powder, Garam Masala and salt. Mix well. Pour a little water and close the lid and let it cook for few minutes so that salt and other spices are absorbed.
6. Your Matki Usal is ready.

To prepare Rassa / Tarri / Kat (Spicy Gravy):
1. Roast the dry coconut pieces.
2. Heat 1 tbsp Oil in a Kadai / Pan and add chopped Onions, Chopped Ginger and Garlic. Saute until they turn slight golden brown in color.
3. Add tomatoes and cook till it become mushy and let it cool completely.
4. Once cooled , Grind the mixture of coconut,onion and tomato to a very smooth paste.
5. Heat 2 tbsp oil in a Pan and add Mustard, Hing and the above paste and let it cook for a minute.
6. Add Coriander Powder, Cumin powder, Turmeric powder, Red Chilli powder , Salt and Sugar and mix well and cook for some time.
7. Add about 3 cups of water, Tamarind juice and Garam Masala powder. Boil well for about 5-10 mins. The consistency should be watery, so add more water if required.
8. Sprinkle with chopped coriander leaves and your Rassa is ready.

Way to Serve Kolhapuri Misal Pav :
In a Bowl, Add farsan and Usal and gently mix. Squeeze lemon and add chopped onion and coriander leaves and some farsan over it.
In another small bowl take some Rassa.
Serve hot with Pav and chopped onions and Lemon Wedges.

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Vegetable Biryani or Veg Biryani Recipe

Vegetable Biryani Recipe

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Green Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces.
Puree of 2 medium Tomato.
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil
(Add other Veggies of your choice)

Preparation:
1) In a deep sauce pan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.
6) Serve with Raita.

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Vegetable Pulao Recipe

Vegetable Pulao Recipe

Ingredients:
Basmati rice : 1 cup washed in running water
Carrot : 1/2 carrot evenly cut in medium cubes
Green Peas : 1/4 cup washed
1/2 Onion : sliced
Cumin seeds : 1 tbsp
Ghee (clarified butter) : 2-3 tbsp
Cloves : 3-4 counts
Bay leaf : 1 count
Red chili powder : 1 tsp
Garam masala : 1 tsp
Coriander powder : 1tsp
Cashew nuts : 8-9 counts cut into half
Salt : to taste
Water : 2 cups
Freshly chopped coriander(Cilantro) Leaves : for garnishing.

Preparation:
• In pressure cooker on a medium flame heat some ghee and add cumin seeds to it.
• Let it heat and add cloves and bay leaf .
• Now add sliced onions and let them get golden brown in color. Add all vegetables i.e carrots,green peas .Keep on stirring and let them cook for a while.
• Add cashew nuts and rice to it and continuously keep on stirring everything for a while.
• Add red chili powder, coriander powder and garam masala to the rice.
• Add water double to the quantity of the rice.
• Close the lid and let it pressure cook till 1 whistle on medium flame.
• Turn off the heat and let it cool down.
• Garnish with some freshly chopped coriander leave and serve hot with some yogurt raita or butter milk.

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Rajma Masala Recipe

Rajma Masala Recipe

Ingredients:
Rajma (soaked for 12 hrs) :- 2 cups
Tomato (chopped) :- 1
Onion (chopped) :- 2
Cinnamon stick :- 1
Bay leaf :- 1
Garlic-ginger paste :- 1 tsp
Cardamom pods :- 3
Salt :- To taste
Garam Masala powder :- As required
Dried Mango powder :- As required

Preparation:
• Cook the soaked rajma in a pressure cooker for about 15 minutes.
• Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
• Put garlic-ginger paste to it.
• Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
• Add this paste to the pan and fry till oil leaves.
• Mix this into the rajma.
• Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
• Serve hot with Rice or Chapatis/Roti

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Veg Kolhapuri Recipe

Veg Kolhapuri Recipe

Ingredients:
1/2 cup Carrot, medium cubes
3/4 cup potato, medium cubes
1/2 cup Cauliflower, medium florets
1/2 cup Green peas
1/4 cup french beans, 1 inch pieces
1/2 cup onion, finely chopped
1 cup tomato, finely chopped
1/2 inch ginger, finely chopped
4 to 6 big garlic cloves
1 to 1.5 tbsp Kashmiri red chili powder
2 tsp red chili powder
1/4 tsp turmeric powder
6 tbsp oil
2 tbsp Kolhapuri Masala
2 tbsp fried cashewnuts
other spices:
1/4 tsp cardamom powder
2 pinches clove powder
1/2 tbsp fennel seeds powder (Saunf)
1/2 tsp cinnamon powder
1 pinch nutmeg powder
salt to taste

Preparation:
• Heat 2 tbsp oil in a kadai. Saute ginger garlic. Add onion and fry till color changes to pink. Add red chili powder and tomato. Sprinkle some salt and cook till tomato becomes mushy. Remove kadai from heat and let this mixture cool down. Then grind to a fine puree by adding some water.
• Use the same kadai and heat around 3 tbsp oil. Keep the flame on medium. Add turmeric and 1/2 tsp kashmiri red chili powder(gives very nice bright red colour to the gravy). Immediately add potato and french beans. Mix well and cook covered for 2-3 minutes. Stir couple of times in between to prevent burning. Now turn the heat from medium to high. Add onion-tomato puree. Stir well and add some water (about 1/2 cup)
• Once gravy starts boiling, add kolhapuri masala, fennel seeds powder, clove powder, cinnamon powder, cardamom powder, and salt to taste. Also, add carrots, peas and cauliflower. Cover the kadai and simmer over medium heat for atleast 10 minutes or till veggies get cooked.
• In a small tadka pan, heat 1 tbsp oil. Add 1 tbsp kashmiri red chili powder and immediately pour it over the prepared vegetable gravy. (Tadka is optional. This tadka gives reddish shimmery touch to the dish. Another important thing is after adding Kashmiri chili powder to hot oil, pour this tadka immediately. Otherwise chili powder will get burn.)
• Stir well and Garnish with fried cashews. Serve hot with Naan , Roti,Phulka or Chapati.

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Paneer Makhani Recipe

Paneer Makhani Recipe

Ingredients :
Paneer - 250 gms
Onion paste - 1 cup
Tomato Puree - 3 big ones
Ginger Garlic paste - 1 tbsp
Red Chilli powder - 1 tsp
Coriander Powder(Dhania Powder) - 1 tsp
Garam Masala - 1 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf(Tej Patta) - 1
Green Cardamom(Elaichi) - 3
cloves(Laung) - 4
Salt to taste
Butter - 3 tsp
Saffron(Kesar) - 5-6 strands or orange color -a pinch
Sugar - 1/4 tsp
Milk - 50 ml.
Kasuri methi (dry fenugreek leaves) - 1/2 tsp

Preparation :
Cut the paneer into cubes and fry them in butter till golden color. Remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it. This makes Paneer softer.
Warm milk and soak saffron(Kesar) in it.
Make Onion Paste and Tomato puree separately in a blender and Keep aside.
In a pan, heat butter. Add the bay leaf(Tej Patta), cloves, green cardamom and fry for a minute, then add Onion paste and fry till its turns pink and then add the ginger garlic paste. Fry both till the onion paste turns golden brown.
Then add cashew paste along with all the spice powders. Simmer and then add the tomato puree and crushed kasuri methi. Mix well.
Add about 1/2 cup water and bring to boil then add the fried paneer.Simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food color if you want richer color.
Let the curry sit for 10-15 mins before serving.Garnish with coriander leaves.

This tastes great with Jeera Rice, Tandoori Roti, Chapati, Paratha or Naan.

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Dal Fry Recipe

Dal Fry Recipe

Ingredients :
1½ cup toor dal
4 tbsp oil
3 tbsp cumin seeds
1 large onion
2 large fresh tomatoes
2-3 thin green chilies
1 teaspoon red chili powder
1 tbsp garam masala
3 tsp sugar
2 tbsp salt

Preparation :
Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor dal to be about 1 1/2 inches above the dal. If you don't have a pressure cooker, it should take somewhere around 45 minutes for the daal to become soft.
In a Saute pan add oil, cumin, finely chopped onion and green chillies. Saute until the onions are transparent.

Add diced tomatoes and saute for 2 more minutes.

Check the dal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. Just remember, you can always put the water back in, if there isn't enough, but you can't take it out once the dal is mashed.
After the dal is mashed add the saute mixture.
Add red chili powder for more heat if necessary.   
Add garam masala, salt and sugar. stir over heat for 2 minute and it is ready.

Serve with Phulka, Roti, Chapati, Paratha or with Plain Rice / Jeera Rice.

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Paneer Bhurji Recipe

Paneer Bhurji Recipe

Ingredients :
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt ( or as per taste)

Preparation :
Chop the onions, tomatoes and chillies finely.
Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.

Tastes yummy with Roti/Naan, or even with Bread.

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