Bihari Style Litti Chokha/Bharta–Litti In Appam Pan-Sattu Kachori- Baati

Ingredients –

  1. Whole wheat flour – 1 cup
  2. Roasted gram flour (sattu) – 1/2 cup
  3. Chopped onions – 1/2 cup
  4. Chopped green chilly (as per your taste)
  5. Chopped Garlic – 1 tsp.
  6. Carom seeds (Ajwain) –1/2 tsp.
  7. Chopped coriander leaves –
  8. Mango pickle –1 tbsp.
  9. Salt to taste
  10. Mustard oil –1 tbsp.

Method –

  • Take whole wheat flour into the bowl.
  • Add salt and 1 tsp oil into the whole wheat flour, mix well.
  • With the help of water knead into a soft dough, set aside.
  • For stuffing, add chopped onions, garlic, coriander leaves, salt to taste, mango pickle, mustard oil and green chilly into the sattu and mix well.
  • Add 1 tbsp of water, mix well and keep a side.
  • Take small portion of dough and roll it on your palms.
  • With the help of thumb press the ball in the center to shape them like small bowl.
  • Stuff with the sattu mixture and close the dough bowl from the top,
  • Roll the dough using your palm to shape them into balls.
  • Do the same for rest of the dough.
  • Heat appam pan on medium heat and grease some oil.
  • Place the balls onto a greased Appam pan.
  • Keep flipping the litti so that it will get cooked evenly from all the sides.
  • Once the Litti turns golden brown in color, remove the cooked Litti from the pan.
  • Add a tea spoon of ghee on top of the Litti before serving.
  • Serve the Litti with Brinjal(Eggplant) or Potato Chokha.

Kadhai Paneer(कढाई पनीर)-How To Make Kadhai Paneer-Paneer Recipe-In Restaurant Style

Ingredients-

  1. Paneer/Indian cottage cheese cubed – 1 cup
  2. Onion cubed (layers separated) –1 cup
  3. Capsicum cubed –1 cup
  4. Chopped tomatoes – 1 cup
  5. Chopped onions – 1 cup
  6. Ginger-garlic paste – 2 tbsp.
  7. Whole coriander seeds – 1 tbsp.
  8. Whole Red dry chili – 2 (as per your taste)
  9. Cashew nuts – 7-8
  10. Salt to taste
  11. Vegetable oil/Butter as needed
  12. Kasuri Methi/Dried Fenugreek Leaves – 1/2tsp.
  13. Ginger Julienne (for Garnish) – 1tsp.
  14. Cumin powder – 1tsp.
  15. Turmeric powder – 1tsp.
  16. Whole cumin seeds (Jeera) – 1tsp.
  17. Bay leaves –1-2
  18. Cinnamon Stick/Dalchini – half inch
  19. Coriander leaves chopped – 1/2 cup
  20. Fresh cream (optional) use for restaurant style
  21. Kashmiri Red chili powder(optional) just for color

Method –

  • Sauté whole red chili and whole coriander seeds on low heat for 1-2 minutes.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Heat a pan, add 1tbsp oil, sauté onions, capsicum and Paneer for few minutes.
  • Heat a pan, add oil, cumin seeds, bay leaves and cinnamon stick cook for few minutes.
  • Add chopped onions and cook  until onions turn transparent..
  • Add tomatoes, cashew nuts, salt and ginger- garlic paste, fry till tomatoes turn mushy.
  • After 5 minutes turn off the heat and let it cool down.
  • Remove cinnamon stick, bay leaves and put it into a blender jar, make a fine paste.
  • Heat a pan add the paste, salt, cumin powder, kasmiri red chili powder, turmeric powder and cook until it leaves the side of the kadhai.
  • Add coriander leaves, mix well and cook for few minutes.
  • Add fried Paneer, grounded powder 1tbsp, kasuri  methi and, cook for just 1-2 minutes.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Add fresh cream (optional) and mix well.
  • Kadhai Paneer is ready to serve.
  • Garnish with ginger Julienne and sprinkle some grounded powder.
  • You can serve Kadhai Paneer with Roti or Rice..

Matar Paneer Curry (मटर पनीर करी) -Paneer Recipe-Easy And Quick Matar Paneer-In Restaurant Style

Ingredients –

  1. Chopped onions (medium) –1 cup
  2. Chopped tomatoes (medium) –1 cup
  3. Butter or Oil –1 tbsp.
  4. Cubed Cottage cheese (Paneer) – 1 cup
  5. Green peas/matar – 1/2 cup
  6. Cashew nuts – 8-10
  7. Ginger- garlic paste – 1 tbsp.
  8. Kashmiri red chili powder (for color)- 1/2 tsp.
  9. Chili (as per your taste)
  10. Salt to taste
  11. Kasuri methi (dry fenugreek leaves) –1/4 tsp.
  12. Few coriander leaves finely chopped
  13. Fresh cream (use for Restaurant style)- 1/4 cup
  14. Whole cumin seeds –1 tsp.
  15. Bay leaf – 2-3
  16. Coriander powder-1 tsp.
  17. Cumin powder –1 tsp.
  18. Turmeric powder – 1 tsp.
  19. Garam masala –1 tsp.
  20. 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..

Baby Potato Curry-Aloo Dum(आलू दम)-Kashmiri Dum Aloo-Shahi Dum Aloo-Indian Potato Curry

Ingredients –

  1. Baby potato, boiled and peeled – 15 – 20
  2. Salt to taste
  3. Red or green chilly (as per your taste)
  4. Kashmiri Red chili powder( just for color)
  5. Vegetable oil or butter – 4 tsp.
  6. Cumin seeds – ½ tsp.
  7. Chopped onions – 1 cup
  8. Ginger – 1 inch
  9. Garlic – 3-4
  10. Turmeric powder – ½ tsp.
  11. Coriander powder – 1tsp.
  12. Cumin powder – 1 tsp.
  13. Garam masala powder – 1 tsp.
  14. Kasuri  methi (Dry fenugreek leaves) – ½ tsp.
  15. Chopped coriander leaves – 2 tsp.
  16. Cashew nuts – 7-8
  17. Curd/ yogurt – ½ cup
  18. Chopped Tomato – 1 cup
  19. Whole cinnamon stick / dalchini – 1 inch

Method-

  • Fork all the boiled baby potatoes, so that they are cooked from inside.
  • Add salt, red chilly powder, turmeric powder and mix it properly.
  • Heat oil into the pan, add potatoes to the pan.
  • Shallow fry the potatoes on medium heat.
  • Keep flipping them till they turn golden brown in color.
  • Add tomato, ½ cup chopped onions, cashew nuts, ginger and garlic  blender jar, make a fine paste.
  • Heat oil in a kadhai  and sauté cumin seeds, cinnamon stick, chopped onions, until onions turn transparent.
  • Add paste into the kadhai, cook till the oil is separated from masala.
  • Add cumin, coriander, turmeric powder, red chili and cook for few minutes.
  • Add curd and coriander leaves to the masala and (simmer the flame before putting it in the pan) keep stirring.
  • Once the curd starts boiling, add fried potatoes, mix it properly.
  • Crush the kasuri methi on your palm and put it into the gravy.
  • Cover and cook for few minutes.
  • Baby potato curry is ready.
  • You can garnish with coriander leaves and cream, and serve with Paratha, Roti or Jeera rice.

Capsicum Masala Curry (शिमला मिर्च मसाला करी)–Indian Recipe- In Restaurant Style- Capsicum Recipe

Ingredients –

  1. Sesame seeds or poppy seeds – 1tsp.
  2. Coconut / cashew nuts – 1 tbsp.
  3. Ground nuts – 1 tsp.
  4. Salt to taste
  5. Bay leaf – 1-2
  6. Cumin seeds / Jeera – 1tsp.
  7. Turmeric powder – 1tsp.
  8. Cubed Capsicum / bell pepper – 2 cups (any two color)
  9. Onion cubed – 1 cup
  10. Finely chopped onion – 1 cup
  11. Chopped tomatoes – 1 cup
  12. Ginger-garlic grated/paste -1/2 cup
  13. Garam masala powder – 1tsp.
  14. Red chilli powder as per your taste
  15. Kasuri methi / dried fenugreek leaves -1 tsp.
  16. Cumin powder – 1 tsp.
  17. Coriander powder – 1 tsp.
  18. Vegetable oil – 2 tbsp.

Method –

  • Heat a pan add peanuts, coconut, poppy seeds and cook on low heat until it turns golden color.
  • Add roasted ingredients into the jar and blend to a fine powder.
  • Add 2 tbsp oil into the pan, add capsicum, onions and fry on a medium heat for 2 minutes.
  • Add 2 tbsp oil into the kadhi on medium heat.
  • Add cumin seeds, bay leaves cook for few seconds.
  • Add chopped onion, ginger – garlic paste cook for few minutes.
  • Add tomatoes, salt to taste, red chilli powder , turmeric powder and fry till tomatoes turn mushy.
  • Add 2 tbsp roasted fine powder from the jar and mix well.
  • You can store rest of the mixture in refrigerator to be used later for curries.
  • Cover and cook for 1-2 minutes on medium heat.
  • Add fried capsicum, garam masala, 1 cup water and cook for 1-2 minutes.
  • Add kasuri  methi, mix well and cook for few minutes.
  • Capsicum masala curry is ready to serve..
  • You can serve capsicum masala curry with pulav, chapathi or any of your favorite dish.

Coconut Rice-South Indian Coconut Rice-Rice Recipe-Lunch Box Recipe

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Grated Fresh Coconut – 1/2 cup
  9. Peanuts or Cashews nuts – 1 tbsp.
  10. Mustard seeds – 1 tsp.
  11. 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.

Lemon Rice-Quick And Easy South Indian Rice Recipe- Lunch Box Recipe-How To Use Leftover Rice

Ingredients –

  1. Cooked Rice (any kind of Rice) – 1 cup
  2. Curry leaves – 5-6
  3. Vegetable oil or ghee – 1 tbsp.
  4. Chana Dal –1 tbsp.
  5. Urad Dal-1 tbsp.
  6. Whole red chilly – 1 (as per you taste)
  7. Salt to taste
  8. Peanuts or Cashews – 1 tbsp.
  9. Turmeric powder – 1/2 tsp.
  10. Mustard Seeds –1 tsp.
  11. Grated Ginger-1 tsp.
  12. A pinch of Asafetida (Hing)
  13. 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.