Paneer Makhani

Quick Easy Paneer Makhani Recipe is a must try.

Servings:4- 6

Prep time: 15-20mins

Cooking time:10-15mins

Ingredients:

1 cup Pasta Sauce any brand

1/2 cup Heavy Cream  

1&1/2 tbsp Honey / Sugar

1 tsp  taste Garam Masala / Shahi Paneer masala

2 tsp Kasuri Methi( dried Fenugreek leaves)

½ tsp Red Chili Powder

Salt to taste

350 grams or 12 ounce Paneer( Indian cottage cheese), cubed into 1 inches

Method:

Take a heavy bottom pan. Add all the ingredients except paneer to the pan.

Give it a good stir with a whisk. Now turn on the Stove to medium and cook for 8-10 minutes

Add paneer cubes and stir. 

Cover and cook for 5 minutes more. Stir gently and Serve it hot with naan, bread or rice

Tips:

You can replace sugar with sugar substitute.

Pasta sauce can be replaced with tomato puree. But tomato puree need to be cooked beforehand for 5-10 minutes.

Heavy cream can be replaced with half n half or cashew milk /paste*

*Cashew paste- Soak 1/2 cup of Cashews in 1/2 cup luke-warm water 10-15 mins. Drain the water and grind the cashews into a fine paste in a BLENDER and add water to get thick cream consistency

You can adjust the salt, sugar and spices as per your taste.

Vegan -You can replace paneer with roasted cauliflower or tofu and use cashew milk or paste instead of cream.

Paneer onion masala

Serves 2-4 

Prep time: 15-20min

Cooking time: 20 min

Ingredients:

1 (14 ounce) block paneer, chopped into small rectangles/pieces

2 tsp ghee

½ tsp cumin seeds

½ tsp coriander powder

½ tsp tava fry Masala

½ tsp cumin powder

½ tsp red paprika powder

Pinch of tumeric

Salt to taste

½ cup fresh cut onion

2-3 garlic pods fresh chopped or can use paste

1 tsp ginger chopped or can use paste

1 tsp fresh chopped cilantro leaves

Instructions:

Add the ghee to a saute pan over medium heat.

Once it is hot, add the cumin seeds along with ginger garlic and when they turn brown, reduce the heat to low

Add the paneer and stir-fry the paneer for 1-2 minutes then add the spices and mix well.

Cook it for another 10 minutes or more as needed. Garnish with chopped cilantro leaves before serving with rice or bread.

Split Lentil soup

1 cup split daal (lentil)

3 cups water

1/4 tsp Ghee

1 tsp cumin seeds

2 green thai  chilies, slit lengthwise or can be chopped ( optional for increasing spice level)

½ -1 tsp red paprika powder

1 tsp grated ginger

2-3 garlic pods (medium size)

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp turmeric

Salt to taste

1 tbsp lemon juice

½ tsp any garam masala

1 tsf  chopped fresh cilantro leaves 

Cook/boil the split daal(lentil) in 3 cups of water until soft (pressure cooked ) along with all the powdered spices.

For the tempering, heat the ghee in a pan and add the cumin seeds; cook them until they brownish, but be careful not to burn. Add garlic and wait till turn brown. Now add this to the cooked  boiled/cooled daal (lentil).

Add water if necessary.

Just before serving, add lemon juice and garnish with fresh chopped cilantro leaves. Serve with rice or bread.

 Notes:

We can cook any split lentil by this method or mix two split lentils.

Aloo chana chaat ( Chickpeas salad)

Aloo chana chaat ( Chickpeas salad) is a delicious potato and chickpea snack. It is very easy to make and super healthy.

  

Prep time: 15 -20mins   

Servings: 4 persons

 

 

Ingredients:

• Potato – 2 medium

• Chickpeas/Garbanzo beans (boiled/canned) - 2 cups.

• Onion (finely chopped) - 1 medium sized.

• Onion (finely chopped) - 1 medium sized.

• Tomato (finely chopped) - 1 medium sized.

• Red chilli powder –a pinch.

• Coriander (chopped) – 1 tbs.

• Mint leaves (chopped) – 1 tbs.

• Salt - to taste.

• Roaster semi crushed Cumin seeds - 1 tbs

• Lime juice - 1 tbs

• Coriander powder- 1 tbs

• Dried Mango powder- 1 tbs.

Optional

• Green chillies(chopped) – 1-2 as per taste- add a kick to the salad

• Tamarind chutney ( sauce) – 1tbs- adds sweet tanginess to the salad

• Roasted semi crushed Pita chip-1tbs- adds a crunch to the salad

 

Method:

In a mixing bowl add everything and mix well and serve.

Notes:

You can also toss in some chopped lettuce or greens also to make to more healthy.

Roasted nuts like walnuts or almonds add extra crunch.

Resins can also be added to get a flavor.

 

 

Masaledaar hara pyaaz aur aloo ki sabzi (Spicy spring onion and potato veggie)

Masaledaar hara pyaaz aur aloo ki sabzi is simply delicious and easy recipe. Spring onions are high in dietary fiber, Calcium and Iron. They are very low in saturated fat and there is no cholesterol. I tried sabzi masala instead of normal garam masala and it comes out to be a very hot and spicy sabzi.

Serve : 2-3               Preparation time: 20-30 min

Ingredients

·         Hara pyaaz (spring onion/ green onion)-3 medium size –washed, peeled and chopped. Chop onions bulbs along with green part

·         Potatoes -2 washed, peeled and cubed

·         Salt to taste

·         Coriander powder ½ tsp

·         Sabzi masala – ¼ tsp

·         Garlic-1 clove(chopped)

·         Amchoor (dried mango powder)- ½ tsp

·         Cumin seeds – ½ tsp

·         Red chili powder -¼ tsp

·         Turmeric powder-¼ tsp

·         Ghee/oil-1 tsp

·         A small bunch of coriander leaves, cleaned and chopped for garnishing.

Method

1.    Take a pan preferably deep bottom pan (Kadahi) and add oil and keep the heat medium-high. You can take any oil of your preference.

2.    Add cumin seeds and in 1-2 minutes they start spluttering. Then add garlic.

3.    Add chopped spring onion, potatoes and add salt .Let them cook for 1-2 minutes and then they will start changing color.

4.    Add all powdered spices and add ½ cup water.

5.    Mix and cook covered on medium- low heat with stirring in between, cook till potatoes are tender. If there is still some moisture left in the pan, increase heat and let it evaporate.

6.    Garnish it with chopped coriander leaves and serve it with paratha /roti/naan

Coconut Burfi (Indian Coconut Fudge )

Ingredients:

1. Shredded Coconut -5 cups (500 g)
2. Sweetened fat free Condensed Milk – 14oz can (400 g)
3. Cardamom – ½ tsp, powdered
4. Butter or Ghee or oil – ½ tsp
5. Almonds-8-10 for Garnishing

Method:

1. Mix shredded Coconut Sweetened Condensed Milk and Cardamom.
2. Mix well and the ingredients clump together.
3. Microwave it for 1-2 minutes
4. Lightly smear bottom of a baking sheet with Butter or Ghee or Oil.
5. Pour coconut mixture onto the baking sheet and spread it evenly.
6. Refrigerate for about an hour.
7. Remove from refrigerator and cut into any shape you like.
8. Store in an air-tight container in the refrigerator.

Tips:

1. Some people like to roast coconut to get nice aroma.
2. I usually prefer to take fat free sweetened condensed milk but it is optional any kind of condensed milk will work
3. Refrigerating the Burfi makes it easier to cut.
4. You can use any kind of nut for garnishing.
5. You can also use sugar syrup instead of condensed milk

Zeera Aloo

Indian potato with cumin is a typical of every home Indian cooking . It can be served with many things as a alternative to plain potato. It is most delicious potato dish popular all over India and can be prepared within a few minutes. Cumin seeds add flavor and exciting aroma to the potatoes.

Ingredients

1.    Potato boiled and cut into 1 inch pieces 4 large

2.    Oil /Ghee/Butter           2-3 table spoon

3.    Cumin seed                 ½ teaspoon

4.    Red chili powder           ¾ Tea spoon

5.    Dry Mango powder        ½ Tea spoon

6.    Coriander seed crushed  1 Table spoon

7.    Roasted Cumin powder   1 Tea spoon

8.    Salt to taste

9.    Fresh Mint leaves for garnish

Method

1.    Heat oil in a pan.

2.    Add cumin seeds and sauté till it  splutter.

3.    Add salt and stir.

4.    Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.

5.    Add potato cubes and stir carefully till the masala covers all the potato cubes well.

6.    Garnish it with mint leaves and stir.

7.    Serve hot with any bread(naan/pita/whole wheat chapatti etc)