Chili Paneer

Chili Paneer step by step instructions:

Paneer is an important part of any meal we prepare for a party. Whether it be for snacks, main course, or dessert it always steals the show.
Chili Paneer recipe is easy to prepare. Just a bit of preparation and you have a very tasty starter with you.

Let us start cooking!!!

Ingredients:
Paneer (cottage cheese): 10 one inch pieces (approx. 150 gms)
Onion: 1 medium (cut into chunks)
Capsicum: ½ cup (red, yellow and green cut into chunks)
Garlic: 2 cloves (chopped)
Spring onion: 1 (chopped)

For the batter
Cornflour: 1 tbsp
All-purpose flour (maida): 1 tbsp
Garlic: 1 clove (grated)
Soya sauce: ½ tsp
Black pepper powder: ½ tsp
Water: 2 ½ tbsp. or as required
Salt as per taste

For sauce
Tomato ketchup: 1 tbsp
Red chili sauce: 1 tbsp
Chili powder: ½ tsp
Soya sauce: 1 tsp
Vinegar: 1 tsp

For cooking
Oil: 2-3 tbsp
Cornflour: 1 tsp
Water: 1 tbsp
Salt as per taste

Method:
1. In a bowl mix maida, corn flour, salt, black pepper powder, garlic, soya sauce, and water. Make sure no lumps remain.

2. Put the paneer cubes in this batter and let them marinate for at least half an hour.

3. Mix together tomato ketchup, red chili sauce and chili powder in a bowl. Keep aside.
4. Heat oil in a non-stick pan and add the paneer cubes. Shallow fry until golden brown on both the sides.

5. Take out the paneer cubes on an absorbent paper.
6. Now in the same pan add garlic. Fry until the raw smell has gone.
7. Add onion and capsicum pieces and sauté on high flame. Make sure not to over-cook them.

8. Add the spring onions. Keep some greens for garnishing.
9. Now add the sauce mixture, soya sauce, and vinegar. Mix well. Add some salt.
10. In a bowl mix cornflour and water. Add this mixture to the pan and mix well.
11. Add the paneer cubes and mix well.

12. Take out on a plate and garnish with spring onion greens. Serve hot.
13. Yummy “Chili Paneer” is ready.

Tips:
1. Green chili sauce can be added as well.
2. We want the capsicum and onion to be crunchy; so don’t overcook them.
3. We have made dry chili paneer. If you want some gravy then add more of corn flour and water. Also adjust the sauces accordingly.

See you soon with a new recipe till then Happy Cooking!!!

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Stuffed Mooli Paratha

Stuffed Mooli Paratha step by step instructions:

Radish or Mooli paratha can be made either by stuffing the mooli or making dough out of mooli. Today we will see how to make stuffed paratha from mooli. Mooli has high water content; hence before stuffing, we have to squeeze out the excess water from mooli after grating it.
Few vegetables combined with radish gives an awesome flavor. Do try making “Gajar Mooli Matar” veggie.

Let us start cooking!!!

Servings: Makes 5-6 medium sized parathas

Ingredients:
Radish (Mooli): 2 big (grated)
For the dough
Whole wheat flour: 1 cup
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Salt as per taste
Ghee for making parathas
Chaat Masala as required

Method:
1. Take the grated mooli and sprinkle some salt upon it. Keep aside for 15-20 min.

2. After 15 minutes squeeze out the excess water by pressing the grated mooli between your palms. Make sure no water content is left. Do not throw away the mooli water; we will be kneading our dough with this water.

3. Prepare the dough. Mix all the ingredients under the dough section. Mix well. Take the mooli water and make a firm dough. Cover it and keep aside. For 1 cup flour, you will require less than half cup mooli water.

4. Take the dough and make 6 equal balls of it.
5. Take one ball. Roll it the size of a puri. Keep the grated mooli in the center of the rolled puri, sprinkle some chaat masala; and fold and seal carefully the circle.

6. Flatten it a bit with the help of your hands.
7. Again dust it with some dry flour and roll it into a bigger circle.

8. Heat tawa. Apply ghee on it.
9. Put the paratha on the tawa and let cook for a minute. Then flip it and let cook on high flame for half minute. Apply ghee on the top and flip again. Similarly, apply ghee on the other side and flip. Cook until brown dots appear on both the sides.

10. Make and cook the remaining parathas also.
11. Serve hot with curd, chutney, ketchup etc.
12. Yummy “Stuffed Mooli Paratha” is ready.

Tips:
1. Keep the dough stiff as mooli tends to lose water. A soft dough will result in stuffing coming out.
2. You can add masala as per your choice to the mooli mixture.
3. While kneading the dough make sure you use the salt wisely as we are using salted mooli water.

See you soon with a new recipe till then Happy Cooking!!!

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Gobi Paratha

Gobi Paratha step by step instructions:

In our family, we never bought and cooked cauliflower. But, recently, just like 3-4 years back I started to cook cauliflower. I still remember the day when I made cauliflower paratha for the first time. My husband thought it was a cheese and paneer paratha. And till date, I make the gobi paratha in the similar fashion.
I kneaded a masala dough for the parathas.

Let us start cooking!!!

Ingredients:
For the stuffing:
Cauliflower: 300 gms (grated 1 cup)
Coriander leaves: 2 tbsp (finely chopped)
Red chili powder: 1 tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Whole wheat flour: 1 cup
Milk: ½ cup
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Fennel seeds powder: 1 tsp
White sesame seeds: 1 tsp
Cumin seeds: ½ tsp
Salt as per taste
Ghee for making parathas

Method:
1. Prepare the dough. Mix all the ingredients under the dough section and knead a firm dough.

2. Cover it and keep aside.
3. Mix grated cauliflower, red chili powder, and chaat masala. The stuffing mixture is ready.

4. Take the dough and make 6 equal balls of it.
5. Take one ball. Roll it the size of a puri. Keep the stuffing in the center of the rolled puri. Sprinkle some salt and fold and seal carefully the circle.

6. Flatten it a bit with the help of your hands.
7. Again dust it with some dry flour and roll it into a bigger circle.

8. Heat tawa. Apply ghee on it.
9. Put the paratha on the tawa and let cook for a minute. Then flip it and let cook on high flame for half minute. Apply ghee on the top and flip again. Similarly, apply ghee on the other side and flip. Cook the paratha until brown dots appear on both the sides.

10. Make and cook the remaining ones also.
11. Serve hot with curd, chutney, ketchup etc.
12. Yummy “Gobi Paratha” is ready.

Tips:
1. Keep the dough stiff as cauliflower tends to lose water. A soft dough will result in stuffing coming out.
2. I have used milk to knead the dough. It makes the paratha even yummier.
3. You can add all the masala to the stuffing mixture instead of adding them to the flour.
4. I always add salt to the mixture while stuffing. This technique helps the stuffing mixture to be dry always.
5. Keep the cauliflower in hot water for 2-3 minutes and then strain the entire water from it.

See you soon with a new recipe till then Happy Cooking!!!

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Moong Dal Carrot Soup

Moong Dal Carrot Soup step by step instructions:

Dal or pulses soup always increase the intake of our dals. Apart from that, soups are always much tastier the dals. Add seasoning as per your choice and you have one best soup in your bowl.

Let us start cooking!!!

Ingredients:
Yellow Moong Dal: ½ cup (washed and soaked for half hour)
Carrot: 1 big (peeled and cut into small pieces)
Ghee: 1 tbsp
Cumin seeds: 1 tsp
Cumin seeds powder: 1 tsp
Black pepper powder: ½ tsp
Salt as per taste

Method:
1. Heat ghee in a pressure cooker.
2. Add jeera and fry for few seconds.
3. Add the dal and carrot. Add one cup of water and close the cooker lid.

4. Let the cooker whistle 3 times. One on high flame and the other two on low flame.
5. Let the cooker pressure release by itself. Let the mixture cool.

6. Grind the mixture smooth.

7. Add the remaining water. Let the soup boil. Add salt, black pepper powder, and cumin seeds powder. Mix well.
8. Serve hot.
9. Healthy “Moong Dal Carrot Soup” is ready.

Tips:
1. The consistency of the soup can be adjusted as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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Akhrot Barfi

Akhrot Barfi step by step instructions:

Walnuts or Akhrot are very healthy. In winters I enjoy eating dry fruits a lot. And the sweets made from them are just no match. Check my “Anjeer Mithai”. You will find it great.
My husband is not a big fan of walnuts. He will just have one or two and that will be sufficient for him. But the sweet made from akhrot, he enjoys eating a lot.

Let us start cooking!!!

Ingredients:
Walnut: 1 cup
Sugar: half cup less 2 tbsp
Water: half cup less 3 tbsp
Green Cardamom: 4-5 (skin removed and pounded)
Saffron strands: few (pounded or crushed)
Ghee: 1 tbsp

Method:
1. Ground the walnut to a smooth powder.
2. Heat sugar and water in a non-stick pan. Let a boil come and thicken the sugar syrup just less than one thread consistency. Add cardamom powder and saffron.

3. Add the walnut powder to the syrup and stir.

4. Stir continuously for 2-3 minutes and then add ghee.

5. Mix well while stirring continuously.
6. After 5-6 minutes switch off the flame.

7. The mixture will be a bit runny. Keep stirring the mixture until it starts to tighten up.
8. When the mixture becomes warm enough to be handled by hands, take it out on a plate.

9. Knead for some more time. A dough will be formed.
10. Grease a plate and roll out this mixture with the help of a rolling pin keeping the thickness around ½ to ¾ cm.

11. Let it cool for few more minutes. Then make cut marks as per your choice.

12. Once completely cooled take out the pieces and store in an airtight container.
13. Yummy “Akhrot Barfi” is ready.

Tips:
1. Bring the walnuts to room temperature before grinding.
2. Don’t overground the walnuts otherwise the oil will get released from it.
3. Keep the flame on low always.
4. The trick to soft and yummy mithai is that we have to knead the mixture continuously with our palms.
5. The mithai can be kept for 2-3 days outside (in cold weather) and can be refrigerated for many days.
6. Do ot over cook the sugar syrup else the mithai will become hard.

See you soon with a new recipe till then Happy Cooking!!!

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Gobi 65

Gobi 65 step by step instructions:

A very yummy starter it is.
In winters, we get to eat so many fresh and good quality vegetables.
Gobi (cauliflower) is one among them. Gobi 65 is a spicy starter and we both just love the taste of it.

Let us start cooking!!!

Ingredients:
Cauliflower (Gobi): 1 cup florets

For coating
All-purpose flour (maida): 2 tbsp
Rice flour: 3 tbsp
Corn flour: 3 tbsp
Red chili powder: 2 tsp
Ginger garlic paste: 1 tsp
Curd: 1 tbsp
Turmeric powder: ¼ tsp
Water: ½ cup less 1 tbsp or as required

For blanching the florets
Water: 2 cups
Turmeric powder: ¼ tsp
Salt: ½ tsp
Oil for frying

For making Gobi 65
Oil: 2 tbsp
Green chili: 1 slit vertically
Ginger-garlic paste: ½ tsp
Onion: 1 (sliced)
Tomato ketchup: 1 tbsp
Soya sauce: 1 tsp
Salt as per taste
Spring onion greens: 1 sprig (chopped) – for garnishing

Method:
1. Boil water and add salt and turmeric powder to it. Add the cauliflower florets to it and keep like that for 4-5 minutes.

2. After the given time drain the florets.

3. Mix together maida, rice flour and corn flour. Add ginger-garlic paste, red chili powder, turmeric powder, salt, and curd. Mix well.

4. Now add water and make a thick batter.
5. Put the cauliflower florets into the batter.

6. Heat oil in a kadai and fry the florets until golden brown.

7. Take out the pieces on an absorbent paper.
8. In another pan heat oil. Add ginger-garlic paste and fry until raw smell has gone. Now add the green chilies and fry for some time.

9. Add onions and fry for some time. We want our onion to be crunchy.
10. Add tomato ketchup and soya sauce. Mix well. Add salt.

11. Add the fried cauliflower pieces and mix well.
12. Garnish with spring onion greens and serve hot with tomato ketchup.
13. Yummy “Gobi 65” is ready.

Tips:
1. Don’t take very small florets of Gobi.
2. Use salt carefully as we are adding sauces in the masala.
3. Keep the onions crunchy.

See you soon with a new recipe till then Happy Cooking!!!

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