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Ingredients –
- Chopped onions (medium) –1 cup
- Chopped tomatoes (medium) –1 cup
- Butter or Oil –1 tbsp.
- Cubed Cottage cheese (Paneer) – 1 cup
- Green peas/matar – 1/2 cup
- Cashew nuts – 8-10
- Ginger- garlic paste – 1 tbsp.
- Kashmiri red chili powder (for color)- 1/2 tsp.
- Chili (as per your taste)
- Salt to taste
- Kasuri methi (dry fenugreek leaves) –1/4 tsp.
- Few coriander leaves finely chopped
- Fresh cream (use for Restaurant style)- 1/4 cup
- Whole cumin seeds –1 tsp.
- Bay leaf – 2-3
- Coriander powder-1 tsp.
- Cumin powder –1 tsp.
- Turmeric powder – 1 tsp.
- Garam masala –1 tsp.
- Cinnamon stick (dalchini) – 1/2 inch
Method –
- Add half cup onion, tomatoes & cashew nuts in a blender to make a fine paste.
- Heat vegetable oil in a kadhai.
- Sauté cumin seed, cinnamon stick, bay leaf for 1 minute on medium heat.
- Add chopped onions, cook until onions turn transparent.
- Add ground paste, salt, chili, kasmiri red powder, ginger-garlic paste, turmeric powder and fry until it leaves the side of the kadhai.
- Add peas, cumin powder, coriander powder, garam masala & sauté for 2 minutes.
- Add coriander leaves, little water, cook for few minutes.
- Add fresh cream (optional) & mix well.
- Add paneer, kasuri methi, cook for just 2-3 minutes.
- Switch off the heat, Matar/Peas Paneer is ready.
- You can serve Matar paneer with Roti or Rice..
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Grated Fresh Coconut – 1/2 cup
- Peanuts or Cashews nuts – 1 tbsp.
- Mustard seeds – 1 tsp.
- A pinch of Asafetida (Hing)
Method –
- Heat oil in a pan / kadhai.
- Add mustard seeds, whole red chilly and curry leaves, cook for few minutes.
- Now add chana dal, urad da, Cashews and Hing, fry until lightly golden.
- Add cooked rice, grated coconut, salt to taste.
- Stir everything well.
- Cover and cook for few minutes on low heat.
- After few minutes turn off the heat.
- Coconut rice is ready, serve with any curry or curd.
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Ingredients –
- Cooked Rice (any kind of Rice) – 1 cup
- Curry leaves – 5-6
- Vegetable oil or ghee – 1 tbsp.
- Chana Dal –1 tbsp.
- Urad Dal-1 tbsp.
- Whole red chilly – 1 (as per you taste)
- Salt to taste
- Peanuts or Cashews – 1 tbsp.
- Turmeric powder – 1/2 tsp.
- Mustard Seeds –1 tsp.
- Grated Ginger-1 tsp.
- A pinch of Asafetida (Hing)
- Lemon (as per your taste).
Method –
- Heat oil in a pan / kadhai.
- Add peanuts fry until they are lighty roasted.
- Add ginger, chana dal, urad dal, curry leaves, chilly and mustard seeds, cook for few minutes.
- Add Hing, turmeric powder, cooked rice, salt to taste and mix well.
- Cover and cook for few minutes on low heat.
- After few minutes turn off the heat.
- Add lemon juice and stir everything well.
- Lemon rice is ready, serve with any curry or curd.
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Ingredients –
- Whole wheat flour – 1 cup
- Beetroot – 1 (peel and cut into small pieces)
- Ginger – 1/2 inch
- Salt to taste
- Ajwain (carom) seeds – 1 tsp.
- Vegetable oil for frying
- Green chilly as par your taste
Method –
- Add ajwain seeds, salt, 1 tbsp oil into the wheat flour and mix well.
- Grind the beetroot, ginger and green chilly for few seconds to make a paste.
- Add grinded paste into the wheat flour and knead into a soft dough.
- You can add sufficient water to knead the dough.
- Cover and set aside for 10 minutes.
- Take small portion of the dough and shape them into small ball.
- Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
- Heat sufficient oil in a kadhai on medium heat.
- Put Puri into hot oil, fry Puri till both sides turn little brown.
- Beetroot Puri is ready to serve.
- You can eat this with Baby potato curry.
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Ingredients –
- Soaked Basmati rice for 15 –20 minutes –1 cup
- Vegetable Oil / Butter–2 tbsp.
- Cumin seeds –1 tsp.
- Bay leaves –2 -3
- Cinnamon stick–1/2 inch
- Salt to taste
- Boiled peas or frozen peas –1/2 cup
- Sliced onions – 1 cup
- A pieces of ginger
- Garlic –2-3 cloves
- Whole green chilly –as per your taste
- Mint (Pudina) – 1 cup (wash and clean)
- Cashew or ground nuts –10 -15
- Fried onions – 2 tbsp. (optional)
Method –
- Put mint leaf, ginger, green chilly and garlic into the blender.
- Add little water and make a paste.
- Heat oil into the pan/kadhai on medium heat.
- Add cumin seeds, bay leaves, cinnamon stick and sauté for few minutes.
- Add cashew nuts and cook for few seconds.
- Add sliced onions and cook till onions becomes little transparent.
- Add peas, salt to taste and cook for few minutes.
- Add mint paste and cook for 2 –3 minutes on medium heat.
- Soak rice in the water at 1:2 ratio respectively.
- Add soaked rice in mint paste, mix well and let it boil.
- Once water starts boiling, cover and cook for another 2 minutes on low on medium heat.
- After 2 minutes, keep stirring, cover and cook till the rice is cooked properly.
- Turn off the heat and garnish with fried onion.
- Mint/Pulav is ready to serve with any kind of raita.
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Ingredients –
- Whole wheat flour -2 cups
- Spinach (palak) -1/2 cup (wash and dry)
- Ajwain/carom seeds –1 tsp.
- Salt to taste
Method –
- Add ajwain, salt into the wheat flour and mix well.
- Grind the spinach for few seconds to make a paste.
- Add grinded paste into the wheat flour and knead into a soft dough.
- You can add sufficient water to knead the dough.
- Cover and set aside for 10 minutes
- Take small portion of the dough and shape them into small ball..
- Sprinkle some dry flour and flatten the dough balls with a rolling pin to make Puri.
- Heat sufficient oil in a kadhi on medium heat.
- Put Puri into hot oil, fry Puri till both sides turn little brown.
- Green spinach/palak puri is ready to serve.
- You can eat this dish with Baby potato curry.
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