Monday, 27 November 2017

How to Make Broccoli & Feta Omelet with Toast

Recipe for Broccoli & Feta Omelet with Toast

Ingredients

Cooking spray
1 cup chopped broccoli
2 large eggs, beaten
2 tablespoons feta cheese, crumbled
1/4 teaspoon dried dill
2 slices rye bread, toasted

Method

Step 1
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
Step 2
Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Tuesday, 7 November 2017

How to Make Methi Malai paneer

Recipe for Methi Malai paneer



Watch video Click Here
Ingredients
To soak methi leaves:
1 bunch methi leaves / fenugreek leaves, washed and finely chopped
¾ tsp salt
1 cup water
For methi malai paneer:
3 tbsp oil
1 tsp cumin seeds / jeera
1 bay leaf / indian tej patta
4 cloves / lavang
2 pods cardamom / elachi
1 inch cinnamon stick / dalchini
1 tbsp ginger-garlic paste
½ tsp kashmiri red chili powder / lal mirch powder
1 green chili, slit length wise
1 tsp coriander powder / dhaniya powder
¼ tsp turmeric / haldi
1 cup tomato pulp / puree of 2 large tomatoes
1 tsp sugar
¾ cup milk
salt to taste
¼ cup malai / fresh cream
¼ cup water, add as required
11 cubes paneer / cottage cheese
¼ tsp garam masala powder
Method:
Firstly heat oil and add cumin seed, bay leaf, cloves, cardamom and cinnamon stick. saute.
Additionally, add ginger garlic paste, green chili and onions. saute.
Now add spice powder like chili powder, turmeric and coriander powder. saute.
Also add tomato pulp and saute till it thickens.
Also saute till the masala start to release oil.
Now add sauted methi leaves.
Additionally add sugar and salt.
Saute for a minute.
Now add milk, cream and water.
Also add paneer cubes and give a gentle mix.
Additionally add garam masala.
Cover and simmer for 2 minutes.
Finally, serve methi malai paneer with chapathi or paratha.

Sunday, 5 November 2017

How to Make Restaurant Style Paneer Malai Tikka

Recipe for Restaurant Style Paneer Malai Tikka


Ingredients
Paneer – 500 grams, diced
Capsicum – 2 medium, diced
Tomatoes - 2 medium, diced
Onions - 2 small, diced
Fresh cream – 200 ml
Cheese – 50 grams/2 cubes
Kasoori Methi – ½ tbsp
Salt – to taste
Green cardamom powder – ½ tbsp
Chat masala – ½ tbsp
Powdered sugar – 1 tbsp
Saffron – a few stand soaked in 1 tbsp warm milk
Ginger – 1-inch piece
Green chilies – 2
Cilantro/Coriander leaves–¼ cup
Mint – 2 tbsp. 
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Instructions
Combine cilantro, mint, ginger and green chilies in a grinder. Pulse them a couple of times to get a coarse mixture.
In a bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger, and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat masala, green cardamom powder, and powdered sugar. Mix well.
Marinate the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them rest in the fridge for 2 hours, or preferably 24 hours.
When you are ready to grill the marinated paneer and vegetables in the tandoor, arrange them on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes while arranging them on the skewers.
When the coals in the tandoor are ready, arrange the skewers in the tandoor.
When the marinade on the underside sets, turn the tikkas and baste it with some marinade if you wish. Turn again and continue to cook until the second coat of the marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.
Remove the skewers from the tandoor and carefully slide the tikkas off the skewers into the plate using a pair of tongs. Serve paneer malai tikka hot with some green chutney and cabbage salad.