Thursday, June 23, 2022

Paneer Hyderabadi Recipe | Hyderabadi Paneer Masala | Dhaba Style Paneer | Simple and Yummy Recipes

Paneer Hyderabadi is a green-colored gravy made with paneer cubes, spinach, and coriander leaves, flavored with aromatic and rich spices. This is an authentic recipe straight from the kitchen of nawabs. A perfect side dish for Indian flatbread like roti, naan, chapati, etc.





Ingredients:
  • 100 gms Paneer, cut into cubes
  • 1 Onion, thinly sliced
  • 1 Tomato, chopped
  • 2 Green chilies, chopped
  • 3 Garlic cloves, chopped
  • Ginger, small piece chopped
  • 1 Bunch of Spinach
  • a handful of Coriander leaves
  • ¼ cup of Curd
  • ¼ cup of Fresh Cream
  • 1 tsp Red Chili powder
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • ½ tsp Garam masala
  • ¼ Turmeric powder
  • 1 tsp dry fenugreek leaves
  • 1 Cinnamon Stick
  • 3 Cloves
  • 3 Green Cardamom
  • 1 Black Cardamom
  • 1 tbsp Oil
  • Salt as required
Method:
  • Heat oil in a heavy-bottomed pan, when hot add the thinly sliced onion and saute for1 min on high heat.
  • Next add chopped green chilies, chopped ginger, and garlic pieces. Saute till onion turns soft on medium heat.
  • Add the chopped tomatoes and saute till it becomes soft and mushy on medium heat.
  • Next, add the chopped spinach and a handful of coriander leaves. Saute and cook till the leaves are wilted and tender, say about 5 mins.
  • Allow it to cool and transfer to a mixer grinder. Add 1/2 cup of water and grind it to a smooth paste.
  • Heat 2 tbsp oil in a frying pan or kadai, add the whole spices and saute. Next, add the ground paste and mix well.  Cover and cook for 5 mins on medium heat.
  • After 5 mins open the lid and add all the spices powders and mix well. Then add the required salt and cook the gravy on medium heat until it becomes thick.
  • Then add 1/4 cup cream and 1/4 cup curd. Mix well and cook for 2 mins on medium heat.
  • Add the paneer cubes and garam masala powder. Mix well. Then add 1/4 - 1/2 cup of water. Mix well and cook for another 2-3 mins on low heat.
  • Finally, add dried fenugreek leaves and mix well. Serve hot with roti and phulkas.
Click below for the video recipe


Thursday, September 16, 2021

Bitter gourd fry | Side dish for Rice | Step by Step pic + Video Recipe | Bitter gourd fry recipe | Pavakkai varuval | Simple and Yummy Recipes

Bitter gourd fry recipe - a quick and tasty side dish recipe for rice. This can be made quickly and can be served with rice and sambar, rasam, and curd.



Ingredients
  • Bittergourd - 200 gms
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Bengal gram - 1 tsp
  • Garlic, chopped - 1 tbsp
  • Onion - 1, chopped
  • Tomato - 1 chopped
  • Chili powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Sambar powder - 1 tsp
  • Salt as required
  • few Curry leaves

Method:

  • Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them
  • Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.
  • Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.
  • Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.
  • Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.
  • After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.
Step By Step of how to make bitter gourd fry

Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them.
Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.

Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.
Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.
Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.
After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.

Video recipe


Monday, August 16, 2021

High Protein and Healthy Sandwich recipe | Chickpea Sandwich | Step by Step pic + Video Recipe | Chana Sandwich | Simple and Yummy Recipes

A healthy and quick sandwich recipe with chickpeas. This healthy chana sandwich is best for breakfast or kid's lunch box recipes. It is easy to make in busy mornings and also super filling recipe and very tasty too. If you have any leftover chana/chickpeas then it is super easy to make.


This chana sandwich is high in protein and at the same time, it is healthy too. So those who are looking for some healthy weight loss recipes then go for this chana sandwich recipe.

Ingredients:
  • 4 Wheat / Brown Bread slices
  • 2 tbsp chopped Onion
  • 1 Green chili, finely chopped
  • ¼ cup grated Carrot
  • ½ tsp Chili powder
  • ¼ tsp Chat masala
  • ¼ cup boiled Chickpeas ( Chana )
  • 2 tbsp Curd
  • few chopped Coriander leaves
  • Salt as required
  • 1 - 2 tbsp Butter

 Method

Step 1: Make the filling for Sandwich

  • In a large bowl place the chopped onion, finely chopped green chili, grated carrot. Then add the chili powder, chat masala, salt and mix well to combine.

  • Then add the boiled chickpeas and smash them roughly and give a good mix.

  • Next, add the curd and mix well to combine. Finally, add some finely chopped coriander leaves and give a mix. Keep aside the filling.
Step 2: Toasting the bread slices.

  • In a flat pan melt some butter and toast the bread slices one by one and keep them aside.
Step 3: Assemble the sandwich

  • Place the filling mixture on the bread slice and spread the mixture over the bread. Cover with another slice of bread. Cut it into half and serve.

  • Repeat the same with other bread slices and serve with juice.

Step By Step pictures of how to make chickpea sandwich recipe

Step 1: Make the filling for Sandwich

In a large bowl place the chopped onion, finely chopped green chili, grated carrot. Then add the chili powder, chat masala, salt and mix well to combine.

Then add the boiled chickpeas and smash them roughly and give a good mix.
Next, add the curd and mix well to combine. Finally, add some finely chopped coriander leaves and give a mix. Keep aside the filling.

Step 2: Toasting the bread slices.

In a flat pan melt some butter and toast the bread slices one by one and keep them aside.

Step 3: Assemble the sandwich

Place the filling mixture on the bread slice and spread the mixture over the bread. Cover with another slice of bread. Cut it into half and serve. Repeat the same with other bread slices and serve with juice.

Video Recipe


Wednesday, July 14, 2021

Rajasthani style Aloo Matar Sabzi | Potato and Peas Gravy | Aloo Mutter Sabzi | Rajasthani Style Potato and Peas Gravy | Simple & Yummy Recipes

Aloo Matar sabzi is one of the most popular Indian gravy recipes made with potato and green peas. It is a very staple recipe in North India. Aloo matar means potato and green peas in English. Today I/m going to show how to make Rajasthani style aloo matar sabzi. It is very easy and quick to prepare.


Aloo matar is a day-to-day curry recipe where the potatoes and green peas are cooked in an onion-tomato-based gravy along with some spices. It is best served with roti, chapati, or paratha.

Preparation time: 10 mins
Cooking time: 30
Serves: 2

Ingredients:
  • Potato - 2 medium-sized, diced
  • Green Peas - 1/4 cup
  • Onion - 1, chopped
  • Cumin seeds - 1/4 tsp
  • Green chilies - 3 no.
  • Tomato - 2, chopped
  • Garlic - 3, chopped
  • Ginger - 1 inch, chopped
  • Red Chili powder -1 tsp
  • Turmeric powder 1/4 tsp
  • Kashmiri Chili powder - 1 tsp
  • Coriander powder - 1 tsp
  • Curd - 1/4 cup
  • Salt to taste
  • Oil - 3 tbsp

Method:

  • Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.
  • To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.
  • Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Sitch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.
  • Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.
  • Next, add curd and all the spice powders. Mix well and cook for a min on low heat.
  • Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.
  • Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Step By Step pics of how to make Rajasthani style aloo matar gravy | potato peas gravy

Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.
Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Sitch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.
Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.
Next, add curd and all the spice powders. Mix well and cook for a min on low heat.
Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.
Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.


Video Recipe


Friday, June 25, 2021

Curry Leaves Chutney | Step By Step Pics | Karuvepillai Chutney | Kadi patta Chutney | Simple and Yummy Recipes

Looking for a quick chutney recipe that is also healthy and easy to make, then try this curry leaves chutney instead of coconut chutney for a change. This is a versatile chutney that can be served with Indian breakfast like idli, dosa or can be served as a sandwich spread or serve with Indian snacks.
Curry leaves are an essential ingredient in South Indian cuisine. Curry leaves are almost added to all the South Indian dishes. It gives a nice aroma and flavor to the dish. Curry leaves are known for their digestive properties and are excellent for healthy hair. 


Ingredients
  • 1 large bunch of Curry leaves
  • 15 - Shallots, peeled and chopped
  • 5 to 7 - Dry Red Chilies
  • little Tamarind
  • 10 to 15 - Garlic pods
  • 2 tbsp Oil
  • Salt as required

Method

  • Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.
  • Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.
  • Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency.
  • Serve it with idli, dosa, rice, roti, etc.
Step by step pics of how to make curry leaves chutney

Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.

Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.

Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency by adding little water. 
Serve it with idli, dosa, rice, roti, etc.