Showing posts with label North indian dishes. Show all posts
Showing posts with label North indian dishes. Show all posts

Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!

Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.

Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.

Monday, August 24, 2015

Chef Miraj-Ul-Haque style Teekha Murgh

This is the sort of dish that can set your mouth on fire, make your heart beat faster. The punchy flavours of curry leaves, ginger, garlic,pepper and chillies and all the ingredients that make a happy Indian dish.

Source: Foodiestan/

  1. 1kg chicken,cut into medium sized pieces 
  2. 75 ml mustard oil
  3. 1 tsp onion seeds/nigella seeds  (kalonjee)
  4. 1 tsp fennel seeds (saunf)
  5. 2 Tbsp garlic, chopped
  6. 200 gm onion, chopped
  7. 150 gm tomatoes, chopped
  8. 1 tsp ginger, chopped
  9. 2-3 green chillies
  10. 1 Tbsp tomato paste
  11. 1 Tbsp red chilli powder
  12. 1 tsp black pepper, crushed
  13. 1 tsp cumin powder, roasted
  14. Salt to taste
  15. 1 pinch black salt
  16. 20 gm fresh coriander
  17. 10 gm mint
  18. 2 Tbsp curry leaves 
  • Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
  • Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 
  • Meanwhile, fry curry leaves and crush them and keep aside.
  • Add the boneless chicken cubes, tomato paste and stir for a while till oil comes on top. 
  • Now add the dry spices one by one from ingredients No11-15*and mix well.
  • Cook on a low flame, with a lid on top for about 10 minutes or till tender.
  • Add the crushed curry leaves and mix well. 
  • Serve the dish garnished with fresh coriander and mint.
  • Serve hot with roti or pulkas.

Wednesday, January 28, 2015

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.


  1. 2Bunches of Spinach (about 300gms)
  2. 3 cups Whole wheat flour
  3. 10 Green chillies or to taste
  4. 1/2tsp Ajwain/carom seeds
  5. 1tsp Garam Masala
  6. 4-5,finely chopped garlic cloves
  7. 1tsp, chopped Ginger
  8. 1tbsp oil
  9. Ghee or oil for basting
  10. Salt to taste
  11. 1/2 cup Wheat flour for dusting

  • wash and chop spinach leaves and keep aside.
  • Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
  • Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
  • Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
  • Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
  • Divide the dough into a big lemon sized balls and flatten it out into your palms.
  • Dip into dry flour and roll into 7-8 inches big circle.
  • Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
  • Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Monday, December 22, 2014

Jeera aloo-gobi

The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

1 medium sized cauliflower
15-20 baby poatoes
2tsp Cumin
4-5 Green chillies slit
2tsp Ginger garlic paste
1/2tsp Chat masala powder
1/4 tsp Black salt powder
1/2tsp Garam masala powder
Salt to taste
2tbsp oil

Pressure cook baby potatoes in enough water or just boil with little salt till done.
Now feel the potatoes and cut into half
Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
Mix all the dry masala with 2tsp of water and keep aside
Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati


tip: You can also sprinkle some pepper and squeeze some lemon while serving.

Sunday, December 21, 2014

Restaurant style Matar mushroom Masala....

Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.
Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

 (Serves five):
  1. Fresh button Mushroom- 15 
  2. Green peas-2 cups
  3. Green chillies (slit) 2
  4. Cumin seeds 1 tsp
  5. Kashmiri Red chilli powder 2 tsp
  6. Coriander  powder 2 tsp
  7. Garam masala 1 tsp
  8. Turmeric powder 1/2 tsp
  9. Salt to taste
  10. Onions (finely chopped) 2
  11. Oil 3 tbsp, 
  12. Tomato puree 1 cup
  13. Ginger garlic paste 2 tsp
  14. Sugar 1 tsp
  15. Kasoori methi 2tsp
  16. Fresh cream1/4 cup
  17. Fresh coriander leaves for garnish.

Ground to paste:
Cashew nut 15
Poppy seeds 1 tbsp 
Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

  • Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
  • Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
  • Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
  • Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
  •  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
  • Lastly Add fresh cream and mix it well and take it off the flame.
  • Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 
During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.

Saturday, July 27, 2013

Methi Malai Matar.

Today i'll take you the gastronomic journey of Punjab with Mouth watering, aromatic and delicious Punjabi delicacy. Methi Malai Matar is a typical dish which Punjabis make for their parties and very popular in dabhas. I absolutely love this dish! It reminds me of fresh methi that used to grow by my mom as methi was not very easily available in those days in mangalore! The aroma of this dish makes me nostalgic and homesick!! I enjoy it with with fresh rotis or pulkas.
Ingredients for the main dish
  • 2 cups Fresh Green Peas
  • 2 bunches Methi/Fenugreek leaves
  • 1 onion chopped
  • 1Tomato,pureed
  • 1 tsp cumin
  • 2 tbsp Butter
  • 2-3 tsp Ghee or oil
  • 1 tsp Crushed Dry fenugreek leaves/kasoori methi
  • 1/2 tsp Red chilly powder
  • 1 cup Milk
  • 2tbsp Fresh cream
  • 1/4tsp Turmeric powder
For masala paste:
  • 1 onion
  • 3 Green chillies
  • 6-7 Cashew nuts
  • 1 tsp Coriander seeds
  • 1 tsp Poppy seeds/Khus khus
  • 5-6 Cloves/lavang
  • 2 ( 1 inch) Cinnamon/dalchini
  • 10 Pepper corns
  • 4-5 Cardamoms
  • 1 tsp Cumin/jeera
  • 2 tbsp Thick curd
  • 2 tsp Ginger chopped
  • 10 Garlic cloves
Cooking Directions
  1. Wash and clean Fenugreek leaves and drain it well.
  2. Roast cloves,cinnamon,Pepper corns,jeera,coriander and cardamom for 2-3 minutes till it changes to light brown colour and keep aside.
  3. Grind roasted ingredients along with cashew nut,onion,poppy seed and green chillies,ginger and garlic using curd to smooth paste.
  4. In a shallow pan or kadai, heat ghee and butter,over medium heat. Add jeera. When it crackles, add onion and haldi and saute till the onion changes to light brown colour. Add in methi leaves and saute for 5-6 minutes on high flame till all the water evaporates,now add peas and saute for 2-3 minutes.
  5. Add in chilly powder,salt and ground masala paste and mix it well.
  6. Add Tomato puree and 1 cup water to the above, cover with a lid and let it simmer for 10 mins.
  7. Lastly add milk ,cream and kasoori methi and give it a nice mix.Cook again for 5-6 minutes on low flame till the gravy is semi dry ( you can add more milk if the gravy is too thick) and oil comes on top.
  8. You can serve it with jeera./Ghee rice or rotis.

Saturday, April 27, 2013

Dhaba style ...Methi aloo-paneer

Happy weekend!
It's not every day that one can spend long hours in the kitchen preparing elaborate meals. But on weekends and holidays when the family is at home and there is more than enough time to go crazy in the kitchen. You can easily dazzle everyone with delicious meals- starting from a beyond-the usual breakfast to a hearty lunch to a four-course dinner.
  Today i am here with such interesting rich and creamy dish with fenugreek,baby potatoes and paneer/cottage cheese, A Perfect  dhaba style dish .This recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

  • 2 cups Fresh Fenugreek/Methi leaves
  • 20 Baby potatoes
  • 200 grams Fresh paneer/cottage cheese,crumbled
  • 3 cups Full Fat Milk
  • 2tbsp Fresh cream
  • 1 Onion,chopped
  • 2 medium Tomatoes ,pureed
  • 1tsp Sugar
  • 1/2tsp Turmeric powder/haldi
  • 1tsp Cumin
  • 1 Onion
  • 2 tsp Ghee
  • 1 tbsp Oil
For masala paste:
  • 1 Onion
  • 1inch Ginger
  • 6-7 Garlic cloves
  • 3-4 Green chillies
  • 10 Cashew nut,cut into pieces
  • 2tsp Poppy seed/Khus khus
For the Garam masala powder:
  • 2(1 inch) pieces Cinnamon sticks
  • 6-7 Cloves
  • 4-5 Green cardamoms/elichi
  • 1 Black cardamom/badi elichi
  • 2tsp Coriander seeds
  • 1tsp Jeera/cumin seeds
  • 1tsp Fennel seeds/saunf
  • 1/4 Mace
  • 1/2tsp Pepper corns/kali mirch
  • 1tsp Kasoori methi ( no need to roast)
Cooking Directions

  1. Wash fenugreek leaves 2-3 times and drain.Sprinkle some salt to get rid of the bitterness if any.Keep aside for 30 minutes.
  2. Wash baby potatoes well to get rid of mud if any and cut into half. Heat oil in a kadai and deep fry potatoes till light golden and take it on a plate.
  3. Soak cashewnut and poppy seed in 2tbsp of warm water.
  4. Grind all the ingredients for the masala to smooth paste along with soaked cashewnut and poppy seed.
  5. Now dry roast all the ingredients to be powdered till you get the nice aroma of the spices.Let it cool completely before grinding to fine powder.
  6. Now squeeze the fenugreek leaves to get rid of that extra water .
  7. In a kadai, heat 2tsp of ghee and add cumin seeds. Once they crackle, add the fenugreek leaves and saute for about 5-6 minutes on low flame till all the moisture dries up and you get nice aroma.
  8. Transfer the fried methi leaves to a plate and in the same pan add oil and add chopped onions and saute till light brown colour.
  9. Add the ground paste, turmeric powder and roasted masala powder and mix all the spices well,saute the mixture till the oil comes on top.
  10. Add the tomato puree next and saute till oil separates.
  11. Add the fried baby potatoes, fenugreek leaves milk, cream, salt, sugar and a cup of water and cook for about 10 mins.
  12. At last add the crumbled paneer and cook again for 3-4 minutes and switch off the gas.
  13. Transfer to a serving dish,garnish with a tbsp of cream and serve hot with hot pulkas or roti.

Friday, January 18, 2013

Palak Chawal /spinach rice

Prep & Cooking: 40 mts
Serves 4-5 persons
  1. 3 cups long grained rice
  2. 1 cup Peas (blanch for 5 minutes and strain)
  3. 2 large onion, finely sliced
  4. 1tbsp oil + 2 tbsp ghee or butter
  5. 1tbsp ginger garlic paste
  6. whole garam masala (4 cloves, 1″ cinnamon, 4 cardamom, 1 star anise)
  7. 1/2 cup curd/yoghurt 
  8. salt to taste
For green Masala (do not make a smooth paste should be coarse)
  1. 1 1/2 tbsp chopped coriander leaves
  2. 1 tbsp  chopped mint/pudina leaves
  3. 6-8 green chillies
  4. 2 large bunches of spinach, wash thoroughly, blanch for 3 minutes and strain 

  • Coarsely grind the green masala paste ingredients and keep aside.
  •  Heat oil+ghee in a cooking vessel, add whole spices and saute for a few seconds. Add the sliced onions saute till light brown.Now add blanched peas and saute for 5 minutes
  •  Add the ginger garlic paste and saute further for 5 mts. Add the green masala- spinach paste and cook further for another 8-10 minutes. Add yoghurt and combine and allow to cook for a minute, stirring constantly.
  • Add the washed rice and saute for 2 minutes  Add 51/2 cups of hot water and salt and bring to a boil. Reduce heat, cover with lid and cook till rice is done.

Serve hot with Green Peas salad or any other salad of your choice.

Green peas salad

Thursday, January 17, 2013

Orange kesari bhath /orange semolina pudding

My husband and kids just cannot resist eating desserts especially during festive season and our family favourite dessert is semolina pudding /rava kesari/kesari bath/Sheera but this time with an Orangy twist. Kesari bath/sheera is one of the basic Indian desserts, made in every indian home,but the name varies from region to region,in northern india they call it halwa and in south kesari Bhath,rava kesari or sheera. This is a real kid pleaser dessert that they can join in and help make or decorate. I love making kesari bath as I can get as innovative as I can with the flavours. Do try this easy,fool proof recipe this festive season !
Prep time: 5 mins
Cook time: 25 minutes
  • 1 cup kesari rava/fine semolina
  • 2 cups Fresh Orange juice
  • 1 cup Sugar
  • 11/4 cup Ghee/clarified butter
  • 4-5 Cloves/lavang
  • 2 pieces of Cinnamon/dalchini
Cooking Directions

  1. Roast kesari rava,cloves and cinnamon with a cup of ghee on slow fire,until the grains are separated and changes to light brown colour.
  2. In the meantime boil orange juice in a bowl or sauce pan.
  3. Once the roasting is done slowly add the orange juice and keep stirring till the rava absorbs all the juices and cooks well.
  4. Add sugar and continuously stir till all the sugar dissolves completely and no lumps are formed
  5. Now add the remaining ghee little at a time and keep stirring till the mixture leaves the sides of the pan. Put on a greased plate and cut into desired shape.
  6. Garnish with roasted nuts of your choice.
For orange cups:
  • Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and prepare juice for the pudding. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges and its ready..Just fill these cups with the pudding and serve.

Friday, December 21, 2012

Pahadi Murg

  1. 1 kg Chicken ( cut into medium size pieces)
  2. 3tsp Chilly powder
  3. Turmeric powder
  4. Salt to taste
For Green Masala paste:
  1. 20 Garlic cloves ( crushed)
  2. 2tsp Ginger ( chopped)
  3. 1tsp Black pepper corns
  4. 6-7 Cloves
  5. 2 sticks Cinnamon
  6. 1tsp Fennel/saunf
  7. 2-3 bay leaves
  8. 1tbsp Coriander seeds
  9. 1 cup Spring onions,chopped
  10. 3tsp oil
For the main dish:-
  1. 3 Green cardamoms
  2. 2 Black cardamoms/badi elichi
  3. 2 pieces of cinnamon
  4. 2 Chopped onions
  5. 1 Tamarind ( lemon sized ball)
  6. 1tbsp ghee
  7. 1 cup Yoghurt
Cooking Directions
  • Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.
  • Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.
Method for the main dish:

  •  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

  • Now add the green masala paste and saute till the oil comes on top.
  •  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.
  • Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
  • When the chicken is cooked well and oil comes to top switch off the flame .
  • Garnish with some chopped spring onion and coriander leaves.
  • Serve hot with rice or roti.

Thursday, December 13, 2012

Chinese Samosa

  • 2 cups Cabbage(finely chopped)
  • 2tbsp Capsicum( finely chopped)
  • 2tbsp Carrots(shredded)
  • 1 small onion (finely chopped)
  • 1tsp Light soy sauce
  • 1/2tsp red chilly sauce
  • 1tsp Garlic ( chopped)
  • 1 Green chilly (finely chopped)
  • 1tsp white pepper powder
  • 1/2 cup Fine semolina/Chiroti rava
  • 1cup Maida
  • 3tbsp hot oil
Cooking Directions

  1. Sift flour and semolina into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
  2. Add the water and salt mix until you have a soft dough. Now knead the dough for 10 minutes.
  3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
  4. For samosa filling:-
  5. Heat 1tbsp of oil in a wok or pan,add chopped garlic,giner and saut?© for a couple of seconds,add all the chopped vegetable and stir fry on high heat till the mixture is dry.
  6. Add soy sauce,chilly sauce and stir it again for a couple of seconds and switch off the flame.
  7. Now add the salt and white pepper powder mix it well.let it cool a bit before making samosas.
  8. Method of making samosas:
  9. Knead the dough again and divide it into 12 equal portions.
  10. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 8 inches in diameter.
  11. Now cut the circle into 4 triangle pieces.
  12. Now fill each triangle with the stuffing and close it and Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
  13. Now heat oil in a pan and deep fry 2-3 samosas at a time ,till crisp and golden brown colour.
  14. Serve hot with  garlic sauce.

Sunday, December 9, 2012

American sweet corn parata and chutney

Ingredients for Parata

  • 3 cups Whole wheat flour
  • 3 cups American sweet corn kernels
  • 10 Garlic cloves
  • 1 inch Ginger
  • 4-5 Green chillies
  • 1 tsp Cumin
  • 1tsp Garam masala powder
  • 1/4 cup Coriander leaves
  • Salt to taste
Ingredients for Corn chutney

  • 1 cup American sweet corn kernels
  • 4-5 pepper corns
  • 1 heaped tbsp Grated coconut
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 big Tomato ( not too ripe)
  • 2tbsp Coriander leaves chopped
  • 4 Green chillies
  • 1 Lemon
Cooking Directions
Sweet corn parata

  1. Grind all the ingredients except whole wheat flour to fine paste without adding much water.
  2. Now add ground paste to wheat flour Mix in half a cup of water into this ,by using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water if needed. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
  3. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a soft dough.
  4. NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film and let it rest for 30 minutes.
  5. After 30 minutes make big lemon sized balls and roll into thick paratas .
  6. Heat griddle and fry paratas on both the sides using ghee or oil
Sweet corn chutney:

  1. Heat 2tsp oil in a pan add pepper corns,ginger,garlic, green chillies,sweet corn and tomato and 1/2 tsp of salt,saute until tomatoes are mushy.Switch off the gas and ,Let the mixture cool down completely.
  2. Now grind coconut and cooked corn-mixture to smooth paste with 1/2 cup of water and check for seasoning.
  3. Mix in lemon juice and serve with rotis and paratas.

Thursday, December 6, 2012

Capsicum-Paneer Burji

  • Capsicum 3 ( cut into small square pieces)
  • 1cup Scrambled paneer/Cottage cheese
  • 2 Onions (chopped)
  • 2 Tomatoes
  • 1/2 cup Green Peas(optional)
  • 2tsp chilly powder
  • 1tsp Garam masala powder
  • 1inch Ginger ( finely chopped )
  • 6-7 Garlic cloves( finely chopped )
  • 2 Green chillies( finely chopped )
  • 1/2tsp Cumin powder
  • 1/2 tsp Kasoori methi(optional)
  • 1/2tsp Turmeric powder/haldi
  • 1tbsp Sunflower oil
Cooking Directions

  1. Heat oil in a pan,add some jeera,let it splutter for a second,then add onion ,chopped garlic and ginger and green chilly and stir for a couple of mins or until onion turns to light golden colour.
  2. Now its time to add our green peas (if you are using),stir for a while,then add tomatoes and saute for 2 mins.
  3. Add in chilly powder,garam masala and turmeric/haldi and stir it well.Add salt to taste and a 1/2 cup of water to de-glaze the pan, cover it with a lid for 2 mins until peas are well cooked and the gravy thickens.
  4. Now its time to add in our chopped capsicum, stir it well and again cover it, add little water if needed to help to cook the capsicum ( do not over cook the capsicum or else it will loose its crunchiness)
  5. Lastly add in scrambled paneer and if you are using kasoori methi add at this stage and check for seasoning,if needed add more salt and cover it again for 2 mins on low flame,let the paneer soak the flavour of the masala. When the dish is almost dry switch off the flame .
  6. Garnish with some scrambled paneer/cottage cheese or grated cheese and serve hot with roti or pulka

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