Showing posts with label Other Recipes. Show all posts
Showing posts with label Other Recipes. Show all posts

Tuesday, 7 November 2017

How to Make Methi Malai paneer

Recipe for Methi Malai paneer

Watch video Click Here
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
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

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. 
To See Full Video Pls. CLICK HERE
Click This Image

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.

Tuesday, 17 October 2017

How to make Kasha Bread

Kasha is a type of cereal made with buckwheat groats which have first been roasted, then soaked and finally simmered till it becomes soft. Kasha bread is healthy, and tastes almost like a cake. Buttermilk, cream and nuts all come together to give it a beautiful texture.

1/4 Cup Kasha
1/3 Cup Boiling water
1 Cup Buckwheat flour
1 Cup All-purpose gluten free flour
1/2 Cup Brown sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Xanthum gum
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Cream
1 Egg
1/4 Cup Oil
1/2 Cup Walnuts
In a bowl soak the kasha in boiling water. Let it rest for 15 minutes.
Preheat the oven to 350degree C and grease a loaf pan.
Mix all the dry ingredients: buckwheat flour, all-purpose gluten free flour, baking powder, baking soda, xanthum gum and salt.
Whisk the eggs, cream and oil until smooth.
Stir the kasha and the walnuts to the egg mixture.
Add the dry ingredients to the wet ingredients with a spatula.
Spread the mixture evenly in the pan and bake for 50 minutes or till the tester comes out clean.
Serve with your choice of dish.

Tuesday, 10 October 2017

How to make Rajasthani Mirchi Vada Recipe

Recipe for Rajasthani Mirchi Vada


12-15 large green peppers
1 cup besan (chick-pea flour)
1 tsp salt
Water (to mix the batter)
Oil for deep-frying
For the filling:
250 gm potatoes, boiled, peeled and mashed
2 tsp salt
1 tsp chilli powder
2 tsp amchoor (dried mango powder)
2 tsp coriander powder
1/4 tsp asafoetida
2 tsp saunf (fennel seeds), crushed
1 tsp green chillis, chopped.
For the filling:
Mix together the potatoes,  salt, chilli powder, amchoor, coriander powder, asafoetida, green chillies
For the vada:
Wash and wipe the peppers, slit lengthwise, and de-seed.
Fill with the potato filling.
Mix the besan with the salt and enough water to form a thick, smooth paste.
Heat the oil till a drop of batter dropped in comes up at once.
Dip the pepper in the batter, and drop it into the hot oil.
Lower the heat to medium and fry till a golden colour.
Lift out and transfer on to an absorbent paper, before serving.

Health Recipes: How to Make Chicken Ball And Spinach Soup

Health Recipes: How to Make Chicken Ball And Spinach Soup: Recipe for Chicken Ball And Spinach Soup A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies...

How to Make Chicken Ball And Spinach Soup

Recipe for Chicken Ball And Spinach Soup

A subtle tasting and low fat soup. The flavor is light and lemony. Its full of healthy veggies, light chicken balls and is filling to the core.


For chicken balls:
500 gm chicken leg or breast minced (leg will result in a softer texture)
Thinly chopped spring onion greens
Carrots (thinly shredded)
1 tsp white pepper powder
2 chicken stock cubes crumbled
1 Tbsp sesame oil
2.5 Tbsp grated ginger
1 egg for binding
Salt to taste
Little star anise powder
2 cloves garlic, chopped
3 Tbsp soya sauce
Potato starch (optional) 
For chicken balls:
Mix all ingredients above with mince till evenly distributed and place in the refrigerator.
For the soup:
Heat stock and when boiling add the egg mix till it scrambles in the soup. Mix lightly.
Take chicken out of fridge and form balls with wet hands. Add to soup.
Now taste the soup and adjust seasoning with salt and soya sauce.
Finally add mushrooms and shredded carrots. Let it cook till they have a nice crunch and not overdone.
Add lemon juice. Taste. If you need more juice, add. Dont overcook the lemon juice.
At the end, just before serving, throw in the bean sprouts and torn spinach leaves and serve.
Serve with vinegar-chillies and your favorite chilli sauce.

Sunday, 1 October 2017

How to make Vegetable Sambar (With video)

Recipe for Vegetable Sambar


Arhar dal - 1/2 cup which has been soaked in water 1/2 an hour before.

Tomatoes - 3

Ginger - 1"

long piece Green chillies – 2

Bottle gourd - 1 cup (cut into medium sized pieces)

Beans - 10 to 12 (cut into 1" long pieces)
Vegetables can be added according to your liking for eg: pumpkin, apple gourd, brinjal etc.
Green coriander - 2 to 3 tbsp (finely chopped)
Curry leaves - 15 to 20
Tamarind pulp - 2 tbsp
Mustard seeds - 1/2 tsp
Methi (fenugreek) seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - 1 1/2 tsp or add to taste
Oil - 3 to 4 tbsp
Whole spices which we will turn into Sambhar masala:
Chana dal - 1 tsp
Urad dal - 1 tsp
Red chillies - 2 (you can add more if you prefer spicy)
Whole coriander - 2 tsp
Jeera (cumin seeds) - 1/2 tsp
Methi seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Elaichi (cardamom) – 2
Black pepper - 8 to 10
Cloves – 2
Cinnamon - ½ " long piece.

We will roast all these whole spices and grind them.  First of all we will boil dal to make Sambhar. Put dal in a cooker, turn on the gas.  

Add 1 cup water in the cooker followed by 1/2 tsp salt, close the lid till 1 whistle goes off.  

Until the whistle goes off let us roast the whole spices for Sambhar masala.

Put the spices in a pan spices have to be roasted on a low flame while you keep stirring them. 
After the spices are roasted take them out on a plate as the pan is still hot and the spices will keep roasting.  
The whistle has blown so now we will lower the flame let dal cook for 3-4 minutes on a low flame. After 3-4 minutes the dal is cooked so remove the cooker from the gas.
Till all of the pressure is realesed from the cooker let us boil the vegetables.  Put the vegetables in a pan along with 1/2 cup water. Cover the pan and cook the vegetables on a medium flame till they become tender.  
Now let us grind the spices by the time.  Put the roasted spices in the mixer along with the tomatoes(cut them first) so that they grind well all together. Cut tomatoes, ginger and green chillies into big pieces. 

Grind all of these into a fine paste. Check the vegetable sthey are still hard so allow them to cook for some more time.
Now let us prepare spices for Sambhar a big utensil would be better as Sambhar has to be made quite thin.
Pour 2 spoons oil after pan is heated. Put mustard seeds, methi seeds and after they are roasted add curry leaves. Now add turmeric powder and the grounded spices.
Put the mashed dal in the utensil with vegetables. Sambhar is thick in consitency at the moment and has to be made thin. So we will add more (1 cup) water to it. Add tamarind pulp, salt and mix.
Now we will allow Sambhar to boil for another 3-4 minutes after it starts boiling on a low flame. Sambhar is starting to boil so in this same manner (as it is boilin) we will let it cook it for 4-5 minutes.
After 4-5 minutes of boiling, Sambhar is prepared.  Turn off the gas. Put little bit of coriander in Sambhar and mix. Steaming hot Sambhar is ready. We have cut and boiled vegetables to prepare Sambhar.
If you have gourd, pumpkin, beans or cauliflower curry in the fridge then we can add them in the Sambhar as well. This does not require us to put in other vegetables. Doing this brings the curry to use and also save time while cooking. It also make very tasty. This amount of Sambhar is sufficient for 4-5 family members. Serve Sambhar with dosa, idli, vada or rice.

Friday, 22 September 2017


Recipe for Khol Khol Kebab


Knol khol (grated) - 1 cup.

Oil - tea spoon.
Onion (chopped) - 1 number.
Salt - to taste.
Potatoes (boiled and grated) - 2 number.
Red chili powder - 1 tea spoon.
Coriander powder - 1 tablespoon.
Cumin powder - 1 tea spoon.
Turmeric powder - pinch.
Green chilies (chopped) - 2 number.
Mint leaves (chopped) - 1 bunch.
Bread crumbs - 1/2 cup.
All-purpose flour (maida) - 1 cup.

Heat oil in a pan, add chopped onions, salt, grated knol khol and saute till moisture in knol khol gets evapourated.
Then add boiled and grated potato, red chili powder, coriander powder, cumin powder, turmeric powder, chopped green chilies, mint leaves, mix well and cook for about a minute and turn off the flame.
Now add bread crumbs, then transfer to a plate, shape the mixture into patties and dumplings.
Shallow fry the patties using oil and keep aside.
Usea large bowl to prepare a thick batter of all-purpose flour and water, season the batter with salt.
Now dip the dumplings in the prepared batter, coat them with bread crumbs and deep fry in hot oil.
Delicious Knol Khol Kebabs are ready to serve.