Matar Paneer

MATAR PANEER:
Prep time : 15 minutes
Cooking time : 25 minutes
Serves : 3
Source : Indira's "Mahanandi"
Cuisine : North Indian


Ingredients:
1/8 cup fresh or frozen green peas
1/2 cup paneer cubes
12 roasted cashewnuts
1 medium onion
2 big ripe tomatoes
3 tbsp oil
1 tsp ginger garlic paste(GG Paste)
1/2 tsp turmeric powder
1 tbsp red chilli powder (adjust)
1 tsp whole garam masala powder (adjust)
salt to taste
1/2 cup milk (adjust)
1/2 cup water (adjust)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Make fine powder of roasted cashewnuts and keep aside.

2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.

3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.

4. Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.

5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.

6. Finally add finely chopped coriander leaves and turn off the heat.


7. Serve hot with Butter Naans or Chapatis or Rotis.

8. I served with butter naans. Really yummy combo with naans and enjoyed a lot. Thanks Indira.

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CELEBRATIONS OF 100TH POST WITH MBP BREAD

100TH POST OF ANDHRASPICY

Hi friends and viewers, I am very happy to announce that this is my 100th post at this blog. Thank you all the fellow bloggers and viewers for your continuous support and encouragement. Wish the same in the future too. Thanks again and for this small occasion, today I prepared my family's favorite "NAAN" with "MATAR PANEER". Really enjoyed this combo.


This is my entry to Coffee Girl's this month's MBP eventB-R-E-A-D from S-C-R-A-T-C-H. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from Manjulas Kitchen. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is here. I followed her recipe as it is. I served this naans with Indira's Matar Paneer recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....

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ENTRY TO RCI - PUNJAB

This is my entry to RCI - Punjab, hosted by Richa. Thanks Richa.


Palak Paneer:

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PALAK PANEER

This is my all time favorite dish. When Richa published RCI for punjab cuisine, immediately I remembered this dish only. I learned this recipe from my North Indian friend, keerti. Thanks keerti. Here is my recipe:


Palak Paneer:
Prep time: 20mts
Cooking time : 20mts
Serves : 3
Cuisine : Punjabi

Ingredients:
4 cups fresh Spinach leaves (wash and dry)
1 cup paneer cubes
2 small size tomatoes
1 tsp ginger garlic paste
3 green chillies
3 tbsp oil
1/2 tsp jeera powder
1/2 tsp whole garam masala powder
1/2 tsp dhania powder
salt as per taste
2 tsp clarified butter

Method:
1. Cook the palak and green chillies in 1 cup of water for 3 minutes and let it cool completely. Make a smooth paste and keep aside. Keep the palak boiled water separately.

2. Keep Tomatoes in boiling water for 10 minutes, then remove the skin, let them cool, make puree and keep aside.

3. Heat oil, fry the paneer cubes till light golden color and keep aside.

4. In the same oil add tomato puree, ginger garlic paste and spinach paste, fry till oil comes out on low heat. Add 1/2 cup of water (you can use spinach boiled water), jeera powder, dhania powder, whole garam masala powder and salt, mix, covered, cook for 5 minutes.

5. Add fried cubes, mix, gently, cook till gravy comes to thicken. Turn off the heat. Keep 2 tsp clarified butter on top of the gravy and cover with lid.


6. Before serves mix well, serve hot with chapatis, rotis, naans or any kind of fried rice.

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VEGETABLE PULAO

As I told you on day before y'day, today I am posting very easy and quick rice dish called "Vegetable Pulao". I prepared this dish with leftover vegetables like cauliflower florets, carrot, beans and capsicum. This rice looks delicious and taste is yummy. For this rice dish only I prepared the aloo gravy as combo. Really marvelous combo. Here is my recipe:


Vegetable Pulao:
Prep time : 15mts
Cooking time : 45mts
Serves : 4
Cuisine : Indian

Ingredients:
3 cups basmati rice
2 cups all vegetables (mixing of chopped aloo, carrots, beans, green peas, cauliflower and capsicum)
3 tbsp gheer or butter
2 tbsp oil
3 Elachi
3 lavangi
2" piece dalchini
1 tsp shajeera
4 tbsp cashew nuts
1 big chopped onion (chopp it length wise)
5 green chillies (slit them length wise)
3 bay leaves
1/2 cup finely chopped coriander and mint leaves
6 cups water
salt as per taste

Method:
1. wash and soak the basmati rice for 30 minutes.

2. Heat oil and butter, add lavangi, dalchini, bay leaves, elachi and shajeera, saute for few seconds on low flame.

3. Add cashewnuts, green chillies and onions. Fry till transparent. Add all vegetables, mix, covered, cook for 5 minutes on low flame. Add finely chopped coriander and mint leaves, mix gently.

4. Add soaked basmati rice, mix gently, fry for 3 minutes. Add water and salt, mix, stirring, covered, cook till done on low flame.


5. Serve hot with Potato Gravy and Cucumber Raita.

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FIRST TIME PARTICIPATION FOR JFI EGGPLANT

Last week I was checking all the food blogs. At that time, I saw an interesting ""JFI Event" for the month of July in Ghar Ka Khana hosted by Sangeeta. This event ingredient is maharani of vegetables "BRINJAL" OR "EGGPLANT". Thanks Sangeeta. This is my all time favorite vegetable. I used to prepare so many dishes with this brinjal. In my blog, already I was posted a recipe "Brinjal Tomato Curry".

Very much interested to participate in this delightful event. For that I prepared a simple, delicious and quick eggplant recipe, called "Baingan Bharta". This recipe can prepare in so many variations. I used to prepare in 3 variations. I learned this version from my North Indian friend keerti. Thanks keerti. Here is my simple recipe:


BAINGAN BHARTA:
prep time: 30mts (to roast the eggplant in oven or on gas stove)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
1 medium size purple eggplant
3 green chillies
4 garlic pods
4 tbsp fresh coriander leaves
salt as per taste

For Tempering/Talimpu/Tadka/Popu:
4 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
1 tsp urid dal
1 tsp chanadal
few curry leaves

Method:
1. Make some slits around eggplant, keep in conventional microwave for 30mts on 500 degrees F or till eggplant becomes tender (like below photo). If you don't have oven then make roast on gas stove on low heat.
2. Remove the skin of eggplant, cut into medium pieces and let them cool.

3. Saute green chillies for few seconds and keep aside. Clean the coriander leaves and garlic pods and keep aside.

4. First grind the green chillies, garlic pods and coriander leaves into coarse paste. Then add the eggplant pieces and salt, make into slightly coarse paste without water.

5. For tempering heat oil, add jeera and mustards, let them pop, add urid dal and chanadal, saute for few seconds. Add curry leaves and hing. When tempering is ready, then add above eggplant coarse paste, mix, adjust the salt, fry for 5 minutes and turn off the heat.


6. It goes very well with white rice, chapathis and also for puri.

Note: 1. While making paste, don't use the water. I used mini chopper to make the paste of eggplant.

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BASIC GRAVY AS COMBO FOR MIXED OR EGG FRIED RICE

This is a loveliest combo for any fried rice. In India, I was tasted so many times in hotels and restaurants. Frankly speaking I don't know the exact recipe of this. But on my own, I tried this gravy. It turned out very well as well as best. Here is my recipe:


Basic Gravy:
Prep time: 20mts
Cooking time : 15mts
Cuisine : Indian

Ingredients: To Make Smooth Paste:
1 onion (Cut into 6 pieces)
4 tbsp fresh grated coconut
1/2 cup fresh chopped coriander and mint leaves (mixed)
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
3 green chillies
4 garlic pods

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
a pinch of turmeric powder
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add grated coconut, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, coriander, mint leaves and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add jeera and mustards, let them pop, add hing and turmeric powders, add above ground paste, fry till oil separates.

6. Add red chilli powder, salt, garam masala and 1/2 cup water, mix, covered, stirring, cook till gravy comes to desired thickness.


7. Serve hot with any kind of fried rice or even it goes very well with white rice and also chapatis.

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ONE RICE DISH FROM MY SUNDAY BRUNCH

This is one more delicious and quick rice dish. Previously I posted "Egg Fried Rice". This is mixed fried rice, which contains Egg and Vegetables. Taste will be yummy and authentic. Here is my recipe:




Mixed Fried Rice:
Prep : 45mts (to cook and cool the rice)
Cooking time: 15-20mts
Serves : 4
Cuisine : Indian

Ingredients:
Cooked Basmati Rice : 3 Cups
Eggs : 6
Chopped Carrots : 4tbsp
Chopped Beans : 4 tbsp
green peas : 4 tbsp
Ajinamoto : 1 tbsp
Black Pepper Powder : 1 tbsp
Garam Masala : 1/2 tsp
Vegetable oil : 4 tbsp
Salt : As per taste
Finely Chopped Spring onions : 4 tbsp (optional)

Method:
1. Mix the Cooked Basmati rice with salt and keep aside.

2. Boil the chopped carrots and beans (partially).

3. In a kadai, put the oil, when it becomes hot then break the eggs. Keep the lid and leave it for 4 minutes on medium flame. Later mix all the eggs smoothly (break the eggs into medium peaces), fry it for more 3 minutes.

4. Next add pepper and garam masala powders. Mix well and fry for 2 minutes.

5. Then add the boiled vegetables and green peas, mix and cook for 3 minutes with covering lid. Remove lid, add the rice, Ajinamoto, mix gently, keep lid and allow it to hot on simmer.

6. Don't forget to mix the rice between otherwise the rice burnts away. After becomes hot garnish with finely chopped spring onions.

7. For this rice, I prepared basic gravy as combo. Really fantastic combo. Or you can serve with tomato sauce or any Chinese veg curry or non veg curry. Delicious mixed fried rice is ready to serve.

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ONION TOMATO SANDWICH

Normally I used to prepare 3 or 4 types of sandwiches. I learned the basics and tips of making sandwiches from my North Indian friend, Keerti. This is very easy to prepare and simple sandwich. I love these sandwiches. Here is the recipe:


Onion Tomato Sandwich:
Prep : 5mts
Cooking time: 5mts
Cuisine : Indian
Serves : 2

Ingredients:
4 bread slices (Can use sandwich bread or normal)
8 onion slices (for each sandwich 4)
8 tomato slices (for each sandwich 4)
2 tsp green chutney (for each sandwich 1tsp)
2 tbsp butter (for all slices)
2 big pinches of black pepper powder (for each sandwich 1 big pinch)
2 pinches of salt (for each a pinch)


Green Chutney:

Ingredients:
1 green chilli
1/2 cup fresh coriander leaves
4 fresh mint leaves (optional)
1 tbsp lemon juice
a big pinch of salt

Preparation of Green Chutney:
1. Take all the above ingredients of green chutney into a small mixy cup, make a smooth paste. Green Chutney is ready.

Method for Onion Sandwich:
1. Take a bread slice, spread the butter evenly on one side (this side should be down) and second side, spread the green chutney.

2. keep the onion rings and tomato slices as a layers on top of green chutney layer, sprinkle the black pepper powder and salt, cover with one more bread slice (spread the butter evenly for the 2 sides of slice).

3. Prepare all the sandwiches like this, keep in a sandwich maker. After 3 minutes, you can serve hot with tomato sauce or green chutney.

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Egg Masala (Anda Masala)

Yesterday, as I told you, the great combo for Green Peas Fried Rice is Egg Masala gravy. Really taste is awesome and I can assure you that this is the best combo, not only for green peas fried rice, any other types of fried rices like...Egg Fried Rice or Mixed Vegetable Fried rice etc., and also for any kind of biryani rice dishes or chapathis or naans or great hot steamed white rice. Here is my recipe:


Egg Masala Gravy:
Prep : 20mts
Cooking time: 30mts
Serves : 4
Cuisine : Indian

Ingredients:
4 Boiled Eggs (Keep the 4 slits around each egg length wise, fry them till light golden color and keep aside)
4 tbsp oil
1 onion (Cut into 6 pieces)
4 tbsp dry coconut powder
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
2 green chillies
2 Elachi
5 garlic pods
a pinch of hing
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add dry coconut powder, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, elachi and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add hing powder, add above ground paste, fry till oil separates.

6. Add red chilli powder, garam masala and 1/2 cup water, mix, cook for few seconds, add roasted eggs, covered, stirring, cook till gravy comes to desired thickness.


7. Turn off the heat and serve hot with any kind of fried rice dishes or also with chapathis or white rice or any kind of biryani dishes.

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Green Peas Fried Rice (Chinese Style)

Thanks for participating in my guess game..... The rice dish is, "Green Peas Fried Rice" and the combo dish is yummy "Egg Masala". This Egg Masala dish is the best combo for the same rice dish.Tomorrow I will post the Egg Masala Recipe. Till that wait and see... :). Thanks for your kind words through comments. Here is my recipe:


Green Peas Fried Rice:
Prep: 45mts
Cooking time: 15-20mts
Serves : 4
Cuisine : Chinese

Ingredients:
4 cups Cooked Basmati Rice
1 cup green peas (fresh or frozen)
3 tbsp oil
1 tsp jeera
2 cloves
2" dalchini
2 elachi
2 finely chopped green chillies (optional)
1 tbsp black pepper powder or pepper corns
2 chopped big onions
1 tsp Ajinamoto
Salt as per taste

Method:
1. Add the salt to the cooked basmati rice and keep aside.

2. Heat oil, add jeera, saute for few seconds on low heat. Add cloves, elachi and dalchini, saute for few more seconds.

3. Add onions and green chillies, fry till transparent on medium heat.

4. Add green peas and black pepper powder, fry for 5 minutes on low flame.

5. Add above salted basmati rice and ajinamoto, mix gently, covered, cook on low heat till rice becomes desired hot. Turn off the heat.


6. Serve hot with any North Indian Curries or Raita.

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Green Peas Pulav with Cucumber Raita

Today i am posting two more simple, quick and easy dishes called "Green Peas Pulav" and "Cucumber Raita". I learned this rice dish from my North Indian friend, keerti. Really this recipe is very easy and taste is awesome. I prepared Cucumber Raita and Aloo Masala Gravy as combo for this rice dish. Fantastic and delicious combo. Here is my Green Peas pulav recipe:



Green Peas Pulav:

Prep : 5mts
Cooking time : 30mts(For Rice)
Serves : 3
Cuisine : North Indian

Ingredients:

2 cup basmati rice (washed and soak for 30mts)
2 tbsp oil (I used 1 tbsp ghee and 1 tbsp oil)
1 tsp jeera
2 Elachi
2 lavangi
2" piece dalchini
3 bay leaves
10 cashewnuts
1 cup green peas
salt as per taste
3 cups water

Method:
1. Heat oil, once heat, add jeera, roast for few seconds on low heat, add cashewnuts, lavangi, elachi, dalchini and bay leaves, saute for few more seconds.

2. Add soaked basmati rice (only rice), combine well, fry for 5 minutes on low flame.

3. Add green peas, mix gently, fry for more 3 minutes.

4. Add water and salt, mix, covered, cook till rice completely done.


5. Serve hot with any gravy kind of recipes and curd (raita).

Note: I prepared this rice dish in Electric Rice Cooker....its easy right? :-)


Cucumber Raita:



Prep time: 10mts
Serves : 3
Cuisine : North Indian

Ingredients:

2 cups fresh curd (add 1/2 cup of water and beat well)
few chopped coriander leaves
2 finely chopped green chillies
1 finely chopped cucumber (pealed and cut)
salt as per taste
1 small finely chopped onion

Method:
1. Mix all the above ingredients with beaten curd, adjust the salt.


2. Cucumber raita is ready to serve with Green Peas Pulav.

Note: If you want you can add 1/2 finely chopped tomato also.

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Vegetable Manchuria (Chinese Style)

I love chinese food very much. Yesterday i prepared vegetable manchuria. This is my hubbys favourite. Here is my recipe :

Ingredients (For Manchuria Balls):

1 cup finely chopped carrots (I used mini chopper to cut all the vegetables)
1/2 cup finely chopped beans
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped onions (optional)
1/2 cup finely chopped cabbage
4 tbsp maida or all purpose flour
4 tbsp cornflour
2 Eggs
1 tsp ginger garlic paste
salt as per taste
1 tsp pepper
1/2 tsp red chilli powder
1/2 tsp Ajinamoto (Chinese salt)

For Tadka/Talimpu/Popu :

1 tbsp oil
3 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
2 tbsp finely chopped curry leaves
2 tsp dark soya sauce (optional)
2 tsp tomato sauce
finely chopped coriander leaves for garnishing

Method :

1. Mix all above ingredients (Manchurian balls ingredients) in a bowl into a tight content, make small size balls, deep fry in oil till light brown color on medium flame.

2. Heat oil in a kadai, add chopped garlic, chopped green chillies and chopped curry leaves, saute for few seconds, add soya sauce, tomato sauce and 1/4 cup water, mix well, bring to a boil.

3. Now add above fried manchurian balls, mix gently, fry for more 5-10 minutes on low flame. After veg. manchurian becomes desired hot, turn off the heat and garnish with finely chopped coriander leaves.

Note : 1. If you dont like eggs, you can replace with water to mix the contents tightly. But eggs will give more taste.
2. Along with above vegetables, you can add finely chopped capsicum and gobi also.

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Aloo Paratha (Potato Stuffed Flat Bread)

I like North Indian Food very much. I learned this aloo paratha from my friend, Kirti. Here is my recipe.

Ingredients : For Dough:

2 cups wheat flour or Maida or All purpose flour
1 tsp salt
3 tsp oil
water for kneading

For Stuffing :

4 Boiled and smashed Potatoes
4 finely chopped green chillies
1/2 cup finely chopped coriander leaves
2 tbsp chaat masala powder
3 tbsp Amchur Powder or Lemon Juice
Salt as per taste
oil as required to roast parathas

Method :

1. Sieve wheat flour into a bowl, add salt and oil, mix well with help of water to form a smooth dough like puri dough. Cover with a wet cloth and keep it for 30 minutes.

2. Meanwhile prepare the aloo masala for stuffing. Mash the potatoes without lunps, add chaat masala, finely chopped green chillies, salt, chopped coriander leaves and amchur powder or lime juice, mix well.

3. Make the aloo masala into big lemon size balls and keep aside.


4. Divide the dough into balls of equal portions, roll each ball at a time in the form of small poori.


5. Now put a aloo masala ball in prepared poori, close it from all sides (like above picture). Apply flour on both sides and roll it gently into a paratha.


6. Now cook on a tawa applying 1/2 - 1 tsp oil on each side, until light brown.


7. Serve hot with any pickle or plain curd or any North Indian style paneer curries.
Note : As per your spicy level, you can add or decrease green chillies and lemon juice.

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Thali Roti

Ingredients:

Wheat flour : 1 Cup
Rice Flour : 1 Cup
Salt : as per taste
2 finely chopped green chillies(adjust)
3 tbsp ginger garlic paste
carrot juliens(grated) : 1/2 cup
Jeera : 1/2 tbsp
Finely chopped coriander leaves : 1/2 cup
finely chopped curry leaves : few
Sesame seeds : 2 tsp
oil : 2tbsp

Method:
1. Mix all the above ingredients with wheat and rice flours with water. Prepare like chapati dough. Keep aside for 15 minutes.

2. Make the dough as uniform balls and press them flat with palms on a banana leaf or any foil with help of little oil.

3. Fry both sides of each roti, till they turn to golden colour on pan with little oil.
4. You can serve these thali rotis as it is, tomoto sauce or coconut chutney. I prefer tomato sauce.

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Chana Masala (Chole Masala or Chickpeas curry)

Chana masala is also known as Chole masala and white chick peas curry. This is a North Indian Dish, originated in Punjab. In India, it is often eaten with a type of fried bread called bhatura and is known as Chole Bhature. It is commonly sold by street vendors but also can be found in so many indian hotels and restaurants with the combination of puri and chapati. It is also widely enjoyed in countries outside of India. It is commonly available in British Indian restaurants and it is very suitable for vegetarians. Normally i will prefer a gravy a lot. Here is my recipe.
Ingredients:
2 Cups white Chanas or chole or Chick peas (soaked overnight in 5 cups of water)
1 tbsp of oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
1 big Aloo (boiled and make cube sized pieces)
2 chopped juicy tomatoes
a pinch of turmeric powder
1 tbsp chana masala powder
1 tsp chilli powder
salt as per taste
fresh coriander leaves for garnish

Method:

1. Take the soaked chana in a pressure cooker, add salt and water and pressure cook them until they are just tender or until one whistle. Becareful not to overcook. Drain the water and seperate 1/2 cup of chickpeas. Make thick paste of these seperated 1/2 cup chickpeas with little water.
2. Heat oil in a wide vessel over the medium heat.
3. Add jeera and mustards, let them pop.
4. Add the onion, fry till transparent. Add the chopped tomatoes, cook on high heat until the tomatoes become soft and turn mushy, stirring in between.
5. Then add the cooked chickpeas, aloo pieces and chickpeas paste, chana masala powder, salt, chilli powder and turmeric powder, mix well.
6. Add 1 glass of water, stir to combine well.
7. Raise the heat, bring the gravy to a boil, then reduce the heat to simmer, cover, cook for more 15 minutes or until desired thick gravy. Adjust the salt.
8. Before serving garnish with fresh finely chopped garnish leaves.

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