Chilli Paneer Recipe - चिल्ली पनीर

Chilli Paneer is a very popular recipe to serve at parties as a starter

Ingredients:

• 250 gms paneer cut into bite sized rectangle pieces
• Onions 2 Cups coarsely chopped
• Green Capsicum - 1 (cut into medium sized pieces)
• Tomato Sauce 1/4 cup
• Vinegar 1 tbsp
• Soya Sauce - 1 to 2 tsp
• Green chillies 2
• Ajinomoto  1/4 tsp
• Salt - add to taste
• Corn flour  1/2 Cup
• Ginger-garlic paste 1 tsp
• Coriander leaves 1/2 tbsp chopped
• Oil

How to make Chilli Paneer:

•    Cut the paneer pieces into bite sized rectangular pieces.
•    Combine together the paneer, corn flour, 1 tsp salt and little water.
•    Fry them in a deep large pan with the oil till both sides turn light brown.
•    Take out the fried paneer pieces.
•    Now pour the remaining oil in the pan, after it heats
•    Add the onions, ginger and green chillies and fry on high heat for half a minute.
•    Add sliced capsicum and stir fry on high flame for 2 mts.
•    Add vinegar, ajinomoto, soya sauce, tomato Sauce, salt, vinegar,and the fried paneer cubes.
•    Mix properly and garnish with finely chopped spring onions and coriander.
•    Ready to serve.    

Matar paneer मटर पनीर - indian recipe

Matar Paneer (मटर पनीर)  is a very popular Indian recipe.

Ingredients

• 1 cup cooked Green Peas  
• 200 gms Paneer  
• 2 tomatoes, finely chopped
• 1 large onion, finely chop
• 1 tsp Kasuri methi
• ½ tsp Jeera
• 1/2 tsp Coriander Powder 
• Ginger-garlic Paste  
• ½ tsp Sauf powder
• ½ tsp Garam masala
• ½ cup Milk
• 1 tbsp Curd
• 1 Green Chilli (cut)
• 1/2 tsp Turmeric Powder        
• Salt to taste
• Vegetable oil  
• Green Coriander Leaves (chopped) 

How to make Matar Paneer:

• Heat vegetable oil in a pan. 
• Cut the paneer into small sized cubes.
• Fry them on medium flame until they turn light brown than remove to drain on a plate. 
• Chop the tomato, onions, and green chilli and make a paste by grinding it in a grinder.    
• Heat oil again.
• Add jeera.
• Add chopped onion saute until dark golden brown.
• Now add green peas and fry for about 2 to 3 minutes.  
• Add the prepared paste and fry on a medium flame until it turns golden brown. 
• Now add jeera powder, dhania powder, garam masala, turmeric powder and  mix them well.  
• Add paneer and salt cook for 5 minutes on low flame. 
• Add little water if needed to make the gravy thick enough. 
• Garnished with fresh coriander 
• Serve hot with rotis or naan..

Vegetable fried rice

Ingredients

• Basmati rice (1cup)
• Oil 120 gm
• Salt (to taste)
• Onion 1 - chopped fine 
• Green Chilies 2 cut
• Ginger Garlic paste - 1 tsp
• Cabbage
• Beans
• Fresh Peas
• Capsicum
• Soy sauce – 2 tspn
• Turmeric powder (1/4 tsp)
• Coriander leaves
• Water - times the rice quantity

How to make Veg Fried Rice?
Take a pan and fry the basmati rice with ghee. After frying, add some water and little salt and cook the rice and drain the remaining water when the rice is 75% cooked.

 Heat Oil in a pan. Add Onion, Chilies and fry till they are transparent.
Add Ginger garlic paste and fry till the raw smell goes.
Add cut Vegetables (beans, Capsicum,  Fresh Peas..) and fry till they are crispy and cooked.
Add turmeric powder, salt,
Add the Soya sauce, vinegar chilli sauce and mix well
Add the cooked rice and mix well.
Just garnish it with the dry fruits and chopped coriander leaves.

Indian recipe - Palak Paneer

Palak Paneer पालक पनीर: 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.

Indian recipe Stuffed Karela

Bharva Karela भरवा करेला - Karelas have many health benefits including a home remedy for diabetes.
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. 

Aloo Dum Recipe

Ingredients for Dum Aloo:

• Aloo 300 gms small sized (Baby potatoes)
• Oil for deep-frying + 2 tbsp oil for Tadka
• Onion 1 chopped
• Tomato : 100 gm 
• Seeds of 2 black cardamoms (moti elaichi)
• Ginger-garlic paste 1 tbsp
• Turmeric powder 1/4 tsp
• Garam masala powder 1 tsp
• Coriander powder 1/2 tsp
• Coriander leaves,chopped 3 tblsp
• Red chilli powder 1/4 tsp
• Lemon juice from 1/2 of a lemon
• Salt to taste
• Hot water

  Preparation: 

• Pressure cook potatoes for 2 whistles
• Deep fry the potatoes until golden brown.
• Fry cardamom,cloves,fennel,jeera,cashews and onion. Grind it with little water to smooth paste.
• Heat the oil in a pan and temper it with mustard seeds, cumin seeds
• Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
• Add curd and earlier prepared gravy.
• Add chopped tomatoes, salt, red chili, turmeric and garam masala powder.
• Add the roasted potatoes and hot water and stir over a low heat
• Add lemon juice and coriander leaves,after switching off the flame. 
• Serve aloo dum curry hot.

Indian recipe

Indian recipe - Soya Chunks Curry

Soya Chunks Curry is a nutritious healthy and delicious recipe.

Ingredients:

•     Soya chunks - 1 cup
•     Onion - 1 chopped
•     Tomato - 3 chopped
•     Green chillies - 1 chopped finely
•     Ginger garlic paste - 2 tsp
•     Red chilli powder - 1 tsp
•     Turmeric powder - 1/8 tsp
•     Garam masala powder - 1 tsp
•     Coriander powder- 1 tsp
•     Vegetable oil -2 tsp
•     Salt to taste
•     Cumin (jeera) -1/2 tsp

Preparation: 

• Soak the soya chunks in a hot water for 20 minutes or Pressure cook soya chunks with salt for 1 whistle.
• In a pan heat oi,
• When the oil starts heating then add cinnamon,
• Add the green chillies and chopped onion fry until onions turn slightly browned.
• Add ginger garlic paste and fry for a minute in low flame.
• Add chopped tomatoes, and turmeric powder garam masala powder and required salt and stir well.
• Add the cooked soya chunks and stir for few mins.
• Add 2 cups of water and cover for the masalas to blend well.
• Serve hot with roti or rice.

Indian Recipe - Capsicum Masala

Capsicum Masala is a North Indian dish and goes very well with chapatti or rice.

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 garlic 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 cashew nuts & 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.

Rajma masala : how to prepare 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.