Shahi Paneer/ Cottage Cheese in Creamy Cashewnut Gravy

This dish takes me back to the memories of my school dayzzz… when during summer vacations almost everyday we use order lunch from nearby restaurant and SHAHI PANEER was a must…  yes it can be easily made at home also, every one has a different versions of it but I like this one as it taste exactly like we use get from that restaurant…

This quantity will serve 5-6 ppl….

INGREDIENTS:-

Cottage Cheese: 300 Gms Onions: 2 Medium Tomatoes: 3 Medium Garlic: 3-4 Cloves Ginger: 1/2 Inch Milk: 3/4 Cup Cashewnuts: 15-20 Piece Water: as required

Oil: 2-3 Tbsp Cumin Seeds: 1/2 Tsp Salt: to taste Red Chilly Powder: to taste Turmeric Powder: 1/4 Tsp Coriander Powder: 2 Tbsp Garam Masala: 1/2 Tsp Karoori Methi: 1 Tbsp

METHOD:-

• Soak cashewnuts in warm milk for 15-20 mins then grind it to a fine paste and meanwhile work on other ingredients of  gravy.

 

• Roughly chop onion, tomatoes, ginger & garlic.
• Heat oil in a pan add cumin seeds when it crackles add ginger & garlic fry for few seconds.
• Add onion and cook till it turns brown, add tomatoes and cook for 30 secs.

  

• Add the dry spices and cook till oil separates add little water if required.

• Let it cool down then grind it to a paste.
• Again heat oil in the pan,add the onion tomato paste, 1/2 cup water, sugar & cook covered till oil separates.
• Add the cashewnut paste, simmer on slow flame for 4-5 mins.

• Add diced cottage cheese then check seasoning and adjust if required
• Simmer for 2-3 mins more and serve hot with naan, chapati or parantha…
   
  
   
   
   
   

Sponge Cake with Whipped Cream & Chocolate Vermicelli

Hello friendsss…. I made this cake for my Mother & Father - in- law’s anniversary and it came out really good…. It was very soft n spongy and chocolate vermicelli added a lot to the taste… I bought this vermicelli from b’lore and its available at many departmental stores but if you can’t find it, can substitute with chocolate flakes…

INGREDIENTS:-

For Cake: Eggs: 6 Nos. Flour/Maida: 1 Cup Powdered Sugar: 1 Cup Baking Powder: 1/2 tsp Vanilla Essence: 1 tsp Salt: 1/4 tsp

For Icing: Whipping Cream: 300 Gms Chocolate Vermicelli: 1/4 Cup Water: 1/2 Cup Sugar: 2-3 Tbs

METHOD:-

• Grease the mould from all sides and keep aside.
• Pre heat oven at 250 degree Celsius for 10 mins meanwhile prepare the batter for the cake.
• Separate egg yolk & white of all the eggs.

• Whip egg whites till white & hard peaks.

• In a separate bowl beat egg yolks, sugar & vanilla essence.

• In another bowl swift maida, baking powder, salt & mix properly.
• Mix the yolk & sugar mixture with the egg white with very light hands.

• Now mix the flour with this mixture again very slowly and lightly.

• As soon as it is mixed, immediately  pour the mixture into the baking mould and bake in oven for 25-30 mins at 180 degree Celsius ( make sure that the mould is not completely filled you should leave some same for the batter to rise).

• Insert a knife in the center of the cake and if it comes out clean then the cake is ready. keep it aside for some time to set then demould it.

• For ICING- Chill the cream in freezer then whip it till soft to hard peaks (keep ice cubes under the bowl while whipping the cream so that the cream doesn’t form into butter).

• Dissolve sugar into water.

• Cut cake into two equal halves.

• Take one layer sprinkle sugar syrup over it then spread whipped cream generously and sprinkle chocolate vermicelli.

• Keep the second layer of the over it, sprinkle sugar syrup, spread cream and cover the cake with cream from all sides then garnish with vermicelli.
• Cake is ready to eat…..

Baingan Bharta(Mashed Aubergine Fry)

by Neetu

This my first video blog ever and I wanted to keep it simple and easy, so the best option that came in my mind was Baingan Bharta… its a super comfort food for me and I don’t even need chapati to eat bharta, can have it with just a plain slice of bread….

Please have a look at the video and lemme know your feedback…..

INGREDIENTS:-

Round Bringal (Aubergine): 2 Small Onion Chopped: 2 Small Tomato Chopped: 2 Medium Ginger Grated: 1/2 Tsp Garlic Grated: 1/2 Tsp

Salt: to taste Red chilly Powder: to taste Turmeric Powder: 1/4 Tsp (optional) Amchur (Dry Mango Powder): 1/2 Tsp Oil: 2 Tbsp Cumin Seeds: 1/2 Tsp

METHOD:-

• Roast Brinjal/Aubergine on high flame from all sides, take a knife and insert in centre if it passes through easily means brinjal is cooked.
• Keep it aside for some time so  that its cooled down then remove the skin and mash it.
• Heat oil in pan add cumin seeds, once it crackles add ginger and garlic cook till golden brown.
• Add onions and cook for 2 mins then add tomato, salt, red chilly powder & turmeric and cook till oil separates but don’t make it very mushy.
• Add mashed aubergine mix well & cook for 30 sec.
• Serve hot with your choice of bread. 

Dal Makhani

by Neetu

Its a super popular dish in Indian specially in Punjab & northern part of the country…. whenever we go to Punjabi Restaurant or Dhaba, we never forget to order Dal Makhni but to get the same flavour at home as well check out my video recipe….

This quantity will serve 3-4 ppl.

INGREDIENTS:-

Urad Dal (Black Gram): 1/2 Cup Rajma (Red Kidney Beans): a handful Ghee (Clarified Butter): 2 Tbsp Cumin Seeds: 1/2 Tsp Water: 2 1/2 Cup Tomato: 3 Medium Garlic: 3-4 Cloves Salt: to taste Dry Red Chilly: 2 Nos.*

Red Chilly Powder: to taste Coriander Powder: 1 1/2 tbsp – 2 Tbsp Garam Masala: 1 tsp* Butter: 1-2 Tbsp Kasoori Methi ( Dry Fenugreek Leaves) 1 Tbsp Milk: 1/2 Cup Nutmeg Grated: a pinch

METHOD:-

• Soak Urad dal & Rajma over night, drain & keep aside.
• Soak dry red chilly & garlic cloves in water for 15 mins then grind to paste & keep aside.
• Grind tomatoes to make puree & keep aside.
• Heat ghee in pressure cooker add cumin seeds let it crackle then add red chilly & garlic paste cook till oil separates.
• Add drained urad dal & rajma & salt cover the lid. Cook on high flame till one whistle after that 15-20 mins on slow flame.
• Once the pressure is released remove the lid and add tomato puree, simmer on slow flame for 5 mins.
• Add rest of spices (except nutmeg) & butter, cover the lid and cook till two whistles.
• Open the lid add nutmeg & milk simmer on gas for 4-5 mins.
• Serve hot with rice or bread of your choice.

* I used my a spl. masala paste bought from Jammu that’s why am not adding the * ingredients in my dal.

Potato Wedges

by Neetu

 

I just love eating potato wedges, fries, garlic potatoes etc etc in mean fried potatoes, yes I know its not really good for health but I just can’t help it, it tempts me so much…therefore I made these baked potato wedges… so anyone of you like me over there can eat without that guilt feeling of eating fried that too potatoes…

This quantity will serve me and only me…

 

INGREDIENTS:

 

Potatoes: 3-4 Medium Salt: to taste Red Chilly Pwder: to taste

Mixed Herbs: 1- 1&1/2 Tsp Oil: 1 Tbsp Water: to soak

• Peel the skin of potatoes, cut length wise and soak in salted water for 20 mins.

• Drain the water and cook in microwave for 2 mins (it will reduce the cooking time, one can avoid this step as well) and wipe off excess water with kitchen towel.

• Coat oil, herbs & other spices nicely over potatoes & spread evenly on a baking tray.

• Bake it in over for 15-20 mins at 180 degree and serve hot with dip of your choice.

Sandwich Spread Salad

 The Star of my today’s post is Fun Food’s Sandwich Spread (veg.), it has a very creamy mayonnaise like texture but tastes very diff.. has a sweet tangy taste with tiny bits of veggies that makes it so yummy… I use it in my lots of preparations like sandwiches off course and pastas, salads, dips with any snack etc etc… Here I have made a very easy n yummy salad using this…. and you can se the picture of dip at the e…

This quantity will serve 2-3 ppl…..

INGREDIENTS:-

Blanched Veggies: 1 Cup Sweet Corn: 1/4 Cup Boiled Pasta: 1/2 Cup Pizza Seasoning: 1 Tsp

Mayonnaise: 2 Tbsp Sandwich Spread: 3 Tbsp Salsa: 1 Tbsp

METHOD:-

• Mix together in a bowl blanched Veggies of your choice in salted water,( I took Yellow & Red Peppers, Zucchini & green peas) defrosted sweet corn & boiled pasta.

• Let it cool down then add pizza seasoning, mayonnaise & s/w spread & mix well, check seasoning & adjust if required.

• Cool it fridge for some time and serve with salsa on top as in the display pic.
• Below I have attached the picture of the sandwich spread.

Disclaimer:- I am in no way officially promoting the product of the company, this is my personal liking and have paid money to buy the product for my own use.

Aalu Anardana Parantha/ Potato & Pomegranate stuffed Indian Bread

Heyllloooooo Guyzzzz…. m posting after long long time not b’coz I was busy or sometime but my laptop is not working at all.. some thing wrong with the motherboard…. and my DH has made this jugaard(temporary adjustment) for me hehehhehe…. I have collected many pics during this time so hopefully I’ll be posting ‘em now….
I know we have all eaten aalu parantha many times but I added Anardana Powder(Dried Pomegranate seeds powder) to it which gave a very different tangy taste… so try it…
This quantity will make 6-7 Paranthas…….

INGREDIENTS:-

For Stuffing: Boiled Potatoes: 5 Medium Onion Chopped: 1 Medium Salt: to taste Red Chilly Powder: to taste Dry mango Powder: 1/2 tsp Anardana Powder: 1 tbsp Chaat Massala: 1/2 tsp

For Dough: Whole wheat flour: 2 Cups Water: to make dough Clarified Butter/Ghee or butter: 10 tbsp

METHOD:-

• Make dough with flour & water and keep it aside.

• Mash boiled potatoes, add chopped onions & spices, give it a nice mix and check seasoning.

• Take a small part from the dough, shape it into a small ball and apply dry flour on it.

• Roll it to a thin circle using dry flour and apply butter.

• Spread the potato mixture evenly over this.

• Shape this into a ball again and roll into circle using dry flour.

• Shallow fry/Grill it on a flat pan using butter or ghee.

• Serve it hot with curd & pickles of your choice……

Masaman Vegetable Curry

This my post for Blog Hop Wednesday and am  late for posting this due to some technical issues… My partner for this month is Priya Sreeram and she has one of the best blog ‘ve come across till now. I liked so many recipes from her space  but finally decided to make this curry as I wanted try some THAI dish since many days so it was a good chance…

I have made it with little changes considering  the taste and availability of ingredients at home, hope u’ll like it… and this quantity will serve 1-2 people…

INGREDIENTS:-

Masaman Curry Paste: 2-3 Tbsp Sweet Corn: 1/4 Cup Red Bell Pepper: 1/2 Medium Yellow Bell Pepper: 1/2 Medium Zucchini: 1 Small Onion: 1 Small Oil: 2 Tbsp Thick Coconut Milk: 1/2 Cup Thin Coconut Milk: 1 1/2 Cup

Lemon Grass: 1/2 Tbsp Chopped Sugar/Jaggery : 1/2 Tsp Tamrind Juice: 2-3 Tbsp Black Cardamom: 1 Piece Cinnamon Stick: 1 inch Salt: to taste Turmeric Pwder: 1/4 Tsp (optional) Crushed Roasted Peanuts: 1/4 Cup (Optional)

METHOD:-

• Dice all the vegetables and keep aside.
• Heat oil in a pan add curry paste + turmeric and roast for 2 mins,add  zucchini and cook till soft add some water if required.

• Add rest of the vegetables and stir fry for a 1-2 mins.

• Chop Lemon Grass: Discard 1 inch from bottom of stalk and peel some outer leaves, only stalk in edible not the upper grass like portion.

• Add coconut milk and chopped lemon grass to the curry.
• Except roasted peanuts add all other ingredients and cook 3-4 mins on slow flame.

• Add roasted peanuts and cook for 2-3 mins..
• Serve hot with steamed rice.

*Note: Veggies can be substituted as per one’s liking and 1 Stalk of lemon grass can be substituted by rind of 2 lemons.

Masaman Curry Paste

Helloo everyone… this is my first attempt to cook THAI (and to taste as well) m sooooooooooo happy that I got all the ingredients required.. lemon grass, galangal coconut milk .. so all in all a good start.. now lets hope the dish come out good as well… I cooked the curry paste a day before & cooked the curry next day so posting the recipe for the paste ad of now…..

This quantity will serve 2-3 people…

INGREDIENTS:-

Dried Red Chilies: 5 Lemon Rind*: 1 Lemon Onion Chopped: 1 Medium Garlic Cloves: 6-7 Galangal**: 2 Tsp Chopped Cumin Seeds: 1 Tbsp Fennel Seeds: 1 Tsp

Cinnamon Stick: 1 Inch Big Cardamom Seeds: 2 Cloves: 2-3 Black Pepper: 4-5 Coriander Seeds: 1 Tbsp Grated Nutmeg: a generous pinch Water: 2-3 Tbsp

METHOD:-

• Have a look at the  ingredients required in the picture below .

• Dry roast all the ingredients in a pan for 4-5 mins till fragrant.

• Let it cool, then grind to coarse paste using water.

• Paste is ready to be used, it can be used as & when required and can be stored in fridge for a week.

* Grate the upper yellow layer of lemon very lightly taking care that you don’t grate the white portion(its very bitter) just under the yellow skin.

** If Galangal is not available it can be substituted with the normal ginger that we use.

Homemade Nachos

by Neetu

 

GAAAWWWDDDDD I hate these winters yaar…. puta nahi kub khatam hogi…. don’t feel like doing nethin at all…  well I crib this all the tymm… in evry winter season hoping that it will end after 13th Jan (after Lohri)….despite of that I made nachos… I have made these earlier as well but added Keya’s all purpose seasoning this time to give it some more flavors… it came out good but that’s definitely optional it tastes good w/o that as well…. I served it with store bought Salsa as of now but will its easy to make at home as well..

INGREDIENTS:-

Maze Flour(Makke Ka Atta): 3/4 Cup Plain Flour(Maida): 1/2 Cup Carom Seeds(Ajwain): 1/4 tsp Salt: to taste

Oil: 1/2 Tbsp + to fry All Purpose Seasoning: 1 Tbsp Warm water: to knead

METHOD:-

• Mix all the ingredients (except water) well using both the hands it will make a crumbly texture.

• Knead a hard dough using the warm water.

• Make a small ball lemon sized and roll into thin chapati using dry flour, (if edges crack don’t worry you can trim later) cut into small triangles as in picture below.
• Prick it with a knife or fork so that it doesn’t puff up while frying.

• Deep fry on medium flame.

• Drain excess oil by keeping nachos on a kitchen towel.

• Serve it with tomato salsa or cheesy dip or both…
• It can be stored in airtight containers…