Matar Paneer

Makes: around 4 Servings of Matar Paneer.

Ingredients:

Paneer 10 – 12 Pieces
Peas 1/2 Cup
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch Stick
Bay Leaf 1
Caraway Seeds 1/2 tsp
Yogurt 2 Tbsps
Fresh Cream 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp

Method of preparation:

Peel and slice the onion.
Wash peas under running water and keep aside.
Chop the paneer into small cubes.

Heat a tsp oil in a pan on medium heat, add sliced onion.
Fry the onion till it starts to brown around the edges.
Cool and grind the onion into smooth paste adding enough water.

Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
Fry the spices for few seconds to release all their flavors.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add onion paste, peas, half a cup of water and salt.
Cook covered for around 5 minutes till peas are cooked or becomes soft.
Finally stir in yogurt, fresh cream and garam masala.
Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
Serve matar paneer with flavored rice or roti.
Notes: Make sure not to overcook once the paneer is added.

Paneer Makhani

Ingredients:

Cottage Cheese (paneer) 10-12 1-inch cubes
Tomatoes 3
Green Chiles 2
Ginger 1/2 inch piece
Garlic 5 cloves
Bay Leaf 1
Peppercorns 4
Cinnamon 1 inch stick
Green Cardamom 3
Cloves 4
Red Chilli Powder 1 tsp
Salt to taste
Dried Fenugreek Leaves (kasuri methi) 1 tsp
Fresh Cream 1/2 cup

Method of preparation:

Wash, chop and grind tomatoes into paste.
Remove stems, wash and chop green chiles finely.
Peel, wash and chop ginger coarsely.
Peel and chop garlic roughly.
Grind ginger and garlic into paste.

Heat oil in a pan, add bay leaf, peppercorns, cinnamon, cardamom and cloves.
Stir fry and add ginger garlic paste and green chiles.
Add tomato puree, red chilli powder, salt and 1/2 a cup of water.
Bring to boil and cook for 5 minutes.
Add kasuri methi, paneer cubes and cook for 10 more minutes.
Add the fresh cream to paneer and cook for 2 more minutes.
Serve hot with chapati or roti.

Paneer Salsa.

Paneer Salsa.

Ingredients:

Paneer (Crumbled) 1/4 Cup
Tomato 1 Small
Onion 1/2 of Small One
Boiled Corn 4 Tbsps
Green Bell Pepper (chopped) 6 Tbsps
Cilantro Few Sprigs
Lemon Juice 2 Tbsps
Crushed Black Pepper few Pinches
Salt to Taste

Method of preparation:

Wash and finely chop the cilantro.
If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it.
Peel and finely chop the onion.
Wash, deseed and finely chop the tomato.

In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.
Stir in lemon juice and leave aside for few minutes.
Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.
Notes: Make sure to chop the vegetables in same size.

Eggplant Sesame Fry

Eggplant Sesame Fry

Makes: around 4 Servings of Eggplant Sesame Fry.

Ingredients:

Indian Baby Eggplant 4 -5
Sesame Seeds 4 Tbsps
Green Chies 2 – 3
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and slice the green chiles.
Remove stems, wash and chop the eggplant into long thick slices.
Wash and finely chop the cilantro leaves.
Toast sesame seeds on low flame till golden brown in color.
Grind sesame seeds into powder using spice grinder, add green chiles and grind again into coarse mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for a minute or two.
Uncover, add ground sesame green chili paste and salt (if required).
Cook covered on low flame till eggplant is soft but whole.
Stir in chopped cilantro, turmeric powder and remove from heat.
Serve eggplant sesame fry with steamed rice or with chapati.
Notes: Make sure eggplant is cooked well.

Suggestions: If eggplant is not cooked well, put it back on heat and cook covered on low flame after adding a splash of water.

Onion Chutney

Onion Chutney


Onion chutney is a tasty south indian recipe. It goes well with Roti, Chapati, Dosa. 


Servings: 4 people


Ingredients:


Big sized chopped Onions - 4 


Red chillies - 3 big ones


Tamarind juice - 1 tsp


Jaggery - 1/2 tsp


Grated Coconut - 1 tbsp


Curry Leaves - 4/5


Salt to taste





Procedure:


1.   Fry chopped onions in 1 tbsp of oil, till transparent.   


2.  In the same pan fry red chillies, curry leaves in 1 tsp of oil.


3.  Grind the roasted ingredients to a smooth paste, with jaggery, tamarind juice and salt.


4.  Heat the remaining oil and add mustard seeds, on spluttering add asafoetida. Add this seasoning/oggarane to the paste.


Your tasty onion chutney is ready to serve with rotis/chapati.

Easy Veg Pizza

Easy Veg Pizza  

Preparation time : 30 mins

Servings: 4

Ingredients:     

• Pizza Base - 4
• Butter - 4 Tbsp
• Oil - 1 Tbsp
• Onions - 2
• Capsicum - 2 small sized
• Ginger + Garlic Paste - 2 tsp
• Oregano /Pizza seasoning - 1/2 tsp
• Tomato Puree -2 nos grinded to fine paste
• Tomato Sauce - 1/2 cup
• Salt
• Red Chilli Powder - 1 tsp
• Pepper Powder - 1 tsp
• Grated Mozzarella Cheese - 1 cup depending on your taste

Preparation:

1. Cut the Onion and Capsicum into small pieces. Keep aside.

2. Take a Pizza Base and spread butter all over the base as shown below. Keep aside.

3. Heat Oil + Butter in a pan, add chopped Onions and fry until the Onions start to look transparent. Now add Ginger Garlic Paste and fry for a minute.

4. Now add Capsicum to the frying pan and cook the same for 5 minutes making sure that the Capsicum does not turn too soft (do not overcook Capsicum). Now add Tomato Puree and cook for 2-3 minutes or until the liquid content is mixed well with Capsicum and Onions.

5. Then add Oregano, Red chilli powder, pepper powder, salt and ensure that these mix well with the other ingredients in the pan. Fry for 2 more mins.

6.  Finally add Tomato Sauce and cook for 5 minutes and mix everything well with other ingredients. Now the top layer for the Pizza. Spread this on the pizza base which is smeared with butter.

7. Sprinkle the grated cheese over the pizza base with paste.

8. Heat this in grill mode in microwave or 6 mins in microwave so that the entire cheese will be melted.

Your Home made is ready to eat. 

Easy Veg Pizza 

Naga Pork

Naga Pork




Ingredients

750 gms Pork meat
10 cloves garlic (lehsun)
6 tomatoes
8 seeded red chillies
3 tbsp of oil
salt to taste

Method 

1. Put red chillies in a liitle katori of warm water for 15 mins
2. Shell the garlic
3. Cut tomatoes into small pieces
4. Take seed out of red chillies
5. Make a paste out of the tomatoes and red chillies
6. Heat 3 tbsp of oil in a pressure cooker
7. Add the pork and cook for 15 minutes on medium flame
8. Add the garlic-tomato paste
9. Add the salt
10. Stir for 10 minutes
11. Put 2 cups of water
12. Pressure cook for 1/2 hour on medium flame or 4-6 whistles
13. Make sure it has very little gravy
14. Serve as an accompaniment with rice and masoor dal