Spicy Matar Paneer Masala

Hey everyone,

Paneer is one of the classic Indian vegetarian recipe, which is loved by both vegetarian and non vegetarian people alike. It is simple, fuss free and tasty . So, today I am sharing the recipe for Matar Paneer for all my friends, especially for those who are vegetarian and love to have paneer! :)

Ingredients: 

Paneer cubes :  200gms

Matar/ Peas : 1/2 bowel

Onion : 1 Big (chopped)

Tomato : 1 Big (chopped)

Green Chilies :4-5 (chopped)

Ginger Paste : 1 table spoon

Garlic Paste :1 table spoon

Whole Cumin : 1 pinch

Coriander Powder : 1 teaspoon

Red Chili Powder : 1 teaspoon

Turmeric Powder : 1 teaspoon

Kasuri Methi leaves : 1 teaspoon

Garam Masala : 1/2 teaspoon

Asafoetida : 1 pinch

Butter :2 big slice

Preparation: 

In a bowl, add some water and put the paneer pieces to soften them . Then in a pan add a little oil and add cumin seeds and let them crackle for sometime. Next add the minced onion in the pan and fry for sometime . When the onion is golden in colour, add ginger garlic paste, fry for sometime and then add the tomatoes. After sometime, add asafetida powder, turmeric powder, coriander powder , red chili powder and stir. Add a little water if required . Keep stirring till the oil comes out. Add the peas, put some water and let it boil for sometime.

Check if the peas has soften. Add the paneer cubes, cover it with a lid and put it in low flame.

After sometime add garam masala powder, kasuri methi and butter on top of the preparation. Add salt as per taste. Keep on stirring and cooking for sometime. 

If the curry appears thin, then simmer till it reaches the desired consistency.

Don't overcook otherwise the paneer might become hard. Cover the dish and turn off the flame when dish is done and reaches the desired consistency.

Serve with paratha, naan or rice:)

  

Mazedar Bhindi / Okra Masala

Hi Friends,

Today I will share delicious Bhindi Masala fry recipe with you all. This a very simple and
easy dish to prepare and easily one of the tastiest veggie dishes. This dish is mainly
prepared by Lahori or Delhi people.

Ingredients:

Bhindi/ Ladies finger : 500 Grams
Onion : 2 Big minced
Tomato : 1 Big
Cumin Powder : 1 teaspoon
Salt : As needed
Red chilli powder : 1 teaspoon
Turmeric Powder : half teaspoon
Lemon juice: 1 teaspoon
Oil: As needed

Preparation :

Chop off both the ends of the okras /Bhindis and discard them. Now cut the Bhindis in small
pieces (chop them to 3/4th inch pieces). In a pan, put oil and fry the okras on a medium
flame till it is light crispy. Put the okras in a bowl and remove the remaining oil
Again add a little oil in the pan and add the minced onion and sauté for a while, then add
tomatoes and cook for sometime .Then add salt, cumin ,turmeric and red chilli powder
and cook till the oil comes out. Do not put water since the tomato itself releases water. Add
the bhindis/ okras in the sautéed masala , pour the lemon juice on top and cover the pan. Let
the Bhindi Masala cook in steam . After sometime remove the cover and check the okra is
full cooked and the masala is dry.
Transfer in a plate and enjoy with Hot rotis or Parathas ...:)

Bharwa Baigan/Brinjal/Begun

    

Hi Friends,

Welcome back again :) .

As we  all know, wedding season has officially started from this month. Every Indian community has it's own rituals,customs and traditions. One such Bengali wedding tradition is the famous 'Aiburo bhaat' i.e a sort of send off meal arranged by the respective families for the bride and the groom. Today I will share one such recipe "Bharwa Baigan" or "Stuffed Brinjal", that you can prepare for your dear ones who will be tying the knot soon. So, My best wishes to them...and hope they will enjoy the dish:)

Ingredients :

Brinjal/Begun/Baigan : 18 small round brinjals. In case the brinjals are big, you can take 6.

Turmeric powder :1 teaspoon
Ginger Paste : 1 Tablespoon
Garlic Paste : 1 Tablespoon
Onion :  1 Big sizeTomato : 1 Big size
Green Chilli : 2 to 3 or as per the taste
Cashew  : 8 to 9 pieces 
Almond  :   3 or 4 pieces
Kashmiri red chili powder : 1 teaspoon
Cumin Powder : 1 teaspoon
Coriander Powder : 1 teaspoon
Garam Masala Powder : 1 teaspoonBlack Pepper powder : 1/2 teaspoon
Mango/Aamchur Powder :  1 teaspoon
Lemon juice : 1/2 teaspoon
Prawn : 3 pieces (small size)
Salt : as per the taste
Sugar : 1 pinch
Ghee :  1 tablespoon

Preparation:

Firstly, in each Brinjal, make a lengthwise slit halfway through the brinjals from bottom to top, without cutting down the stem. Make sure you do not separate the two half's.

With the knife, remove the pulp and seeds from the brinjal as per the picture given below:

 Next, add turmeric powder and salt and fry them lightly. Keep them aside. Now, remove the prawn shells and keep aside.

In a pan sauté the nuts and keep aside. 

In a mixture machine, add the prawns ,brinjal pulp, ginger and garlic paste, onion, tomato, Sauté cashew , almonds ,green chilies ,turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, black pepper powder, aamchur powder, salt and grind in a paste. 

In a pan, heat oil and ghee and put this paste. Add garam masala ,sugar and lime juice and make a thick paste.

Cool the paste and put them inside the brinjals .Bake all the brinjals in the remaining oil and ghee until it become tender and soft. Turn the stove off.

Enjoy your dish with Paratha and hot rice...:)

Egg Halwa

Dear Friends,

Finally, I am back on my food blog after a long time . I did not post any recipes all these days since I was in India for Diwali holidays! Festival means, trying lots of foods and therefore lots of new recipes coming on its way! But today I am going to share a new interesting recipe - Egg Halwa - which I learned from one of my Pakistani neighbor Aunty here at Abu Dhabi. I tried this recipe for the first time . It's easy to make and turned up super tasty . Hope you will try and love it too Ingredients:

Egg : 4

Sugar : Needs to be taken as per the weight of the eggs.

Ghee : As per the weight of 2 eggs

Cardamom powder :1 pinch

Almond : For garnishing

Preparation :

First we need to grind the sugar-  since  I have taken 4 eggs so my sugar quantity is as per the weight of 4 eggs.
Similarly the ghee should be half the weight of your eggs i.e. in this case weight of 2 eggs.
Then in a mixture machine, put the eggs, sugar , ghee and cardamom powder and grind them together.
In a pan pour the mixture and stir continuously in a low flame. Keep in mind that the mixture should be stirred continuously or else it will stick to the pan. When the halwa gets stiff and tight , place the halwa in a plate and garnish with chopped almond.

Do try this recipe and let me know how it turned up in the comments below. Have a good day!

Payesh/Kheer

Hi Friends,

We Indians loves to have sweetmeats whenever or where ever. Since this is a festive season so I am sharing one of the favorite sweet dish and that is Chaler Payesh in Bengali or Kheer in Hindi.

Ingredients:

Milk 2 Liter

Tejpatta or Bay leaves 2

Elaichi  or Cardamom 2 or 3

Basmati Rice 11/2 handful

Milk Powder 2 teaspoons

Cashew nut,Raisins as per the taste

Ghee 1 teaspoon

Sugar, Salt as per the taste

Preparation:

Firstly boil the milk in a low flame,in it add tejpatta, elaichi. Afterwards add pinch of salt and add sugar as per the taste . In a bowl soak the rice for some time.For two liter milk need to give 2 handful rice. I have given 1/12 rice since I have used Basmati rice which will expand. Add the milk powder and stir continuously, add rice and then stir again and make the kheer or Payesh thick . In that add the crushed nuts and raisins and stir continuously in a low flame. Add  1 teaspoon of ghee for taste.

Mojadar Chicken Fry

Hi Friends,

Today I will share one of my aunt's chicken fry recipe. This one brings back old memories - this preparation was a must whenever we visited her place or she visited ours. A very yummy dish and can be made for any party , gatherings or even as evening snacks. A tasty dish for both adults and children alike.

Ingredients :

Chicken legs:  1 Kg

Ginger  Paste : 1 teaspoon

Garlic Pate :1 Teaspoon

Onion Paste :1 Teaspoon

Black pepper : 1/2 teaspoon

Egg :1

Salt to Taste

Corn flour :1 Teaspoon 

Flour : 1 teaspoon

Preparation:

First, steam the chicken leg pieces for around 5 minutes.

Next, marinate the chicken with salt, ginger paste and black pepper and keep them aside for 1 hour.

Prepare the batter with Maida or wheat flour, corn flour, egg, onion paste, ginger paste, garlic

paste, salt,black pepper and keep it aside for 1 hour

.

Now add the marinated chicken legs into the batter and beaten egg and deep fry.

Enjoy with Sauce or Mayonnaise.

Lote Maach/Lotyya Maach/Bombay Duck er Jhaal

Hi Friends,

Today I will share one of the recipes which the “Bangal” people love to cook and eat - the Lote Maach er Jhol or Bombay Duck Fish Curry. We used to think that this delicacy is liked only by the Bangal people but nowadays, even the Ghoti people love it . Bombay duck is one of the favorite dish in Mumbai.

This dish is also my husband's favourite dish although he is Bihari 😊

Ingredients:

Lote Maach /Bombay Duck  500 gm

Onion Paste ½ cup

Ginger paste ½  teaspoon

Garlic paste ½  teaspoon

Tomato 1 diced into cubes

Garlic Cloves 2 to 3

Green Chili 2 to 3 or as per the taste

Red Chili

Turmeric powder

Cumin powder

Fresh coriander, chopped

Salt

Preparation:

First, cut the fish in a cube size and wash them.

In a bowl take the fish cubes and add onion, ginger and garlic paste, tomato cubes, garlic cloves, green chili, red chili, turmeric and cumin powder and salt and mix them well.

In a pan add oil and heat it. Add the fish cubes mixture in the pan, cover it with a lid and cook in a low flame.

Do not add water as the fish release water itself. However, if required, you can add a little water. When the fish is half cooked, sprinkle the chopped coriander leaves.

Serve with plain boiled rice.