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..

Instant Coconut Ladoo(नारियल के लडू)-Coconut Recipe-Coconut Laddu In 5 Minutes-Nariyal Ladoo

Ingredients –

  1. Grated coconut powder – 1 cup
  2. Sweetened Condensed milk – ½ cup
  3. Food color – yellow, red, etc.
  4. Ghee or Butter – 1 tsp.

Method –

  • Heat a pan/ Kadhai on low heat.
  • Add grated coconut powder, cook for 1-2 minutes.
  • Take out 2 tbsp coconut powder for coating.
  • Add sweetened condensed milk and mix well.
  • Keep stirring continuously.
  • Add ghee and cook for 2-3 minutes.
  • After 2-3 minutes turn off the heat.
  • Let the mixture cool down slightly till it’s cold enough to hold with your hands.
  • Now divide the coconut mix into three equal part.
  • Take one part to make white ladoo, mix red color in another part to make red ladoo and mix yellow color in the remaining to make yellow ladoo.
  • Take small portion of colored coconut mix, roll them into small ball and coat all the ladoo with grated coconut.
  • Coconut ladoo is ready to serve.

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.

Sooji /Rava/Semolina Cake(कुकर में सूजी केक) In Pressure Cooker-Tutti Frutti Cake-Eggless Cake

Ingredients-

  1. Rava/Semolina/Sooji – 1 cup
  2. Powder Sugar – 3/4 cup (as per your taste)
  3. Milk – 1/2 cup
  4. Cardamom( Elachi)  powder – 1/4 tea spoon
  5. All purpose Flour / Maida –1 tbsp.
  6. Vegetable oil / butter – 1/2 cup
  7. Tutti Fruity –2 tbsp.
  8. Curd / Yogurt – 1/2 cup
  9. Baking Powder –1 tsp.
  10. Sand (Balu)– 2 cups, for baking purpose 

Method-

  • Whisk the curd slowly and add vegetable oil, rava, sugar and mix it well.
  • Add half of milk & mix it well.
  • Add Maida & whisk slowly.
  • Cover lid and rest it for 15-20 min, after 15-20 min whisk again.
  • Add Elachi powder, baking powder mix it well for few seconds.
  • If required you can add reaming milk & bring Rava mix to pouring consistency.
  • Grease cake tin with little oil / butter.
  • Add Sand (Balu) in cooker, spread in evenly and heat it for 5 minutes on high heat.
  • Pour half of the cake batter into cake tin.
  • Remove Gasket & Whistle of pressure cooker.
  • Place cake tin, close cooker lid and cook on low  heat for 30-35 minutes.
  • After 35 minutes remove lid and insert a toothpick at the center of the cake, if it comes out clean it means your cake is ready.
  • If you want you can add more Tutti  fruity on the top.
  • Once Rava cake is cool down completely, take the cake out of the cooker.
  • Rava cake is ready to serve.

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.

Mumbai Tava Pulao – Spicy Main Course Rice – Indian Rice Recipe – Pulao Recipe

This is a popular street food of Mumbai, which is fast to prepare and very delicious to eat. This recipe is usually prepared on tava that’s why this is called as Tava pulao, but if you don’t have big tava available at your home then you can also prepare this on a pan.

 

Ingredients –

  1. Cooked rice – 1 or 2 cups.
  2. Butter/vegetable oil – 2 tsp.
  3. Cumin seeds –1 tsp.
  4. Curry leaves – 7-8 (optional)
  5. Chopped onions – 1
  6. Tomato medium size (chopped) – 2-3
  7. Green chili – 2 (as per your taste)
  8. Bell pepper (capsicum) chopped – 1 cup
  9. Coriander leaves – ½ cup
  10. Boiled, peeled and chopped potato – 1 cup
  11. Green peas – ½ cup
  12. Salt – (as per your taste)
  13. Pav bhaji masala/sambar masala – 2 tsp
  14. Groundnuts or cashew nuts – ½ cup
  15. Turmeric powder – ½ tsp

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Method –

  • Heat a pan add oil into the pan, add cumin seeds, curry leaves, groundnuts or cashew fry it for few seconds.
  • Add chopped onions cook for few seconds on medium flame.

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  • Add chopped capsicum, boiled potato, boiled peas and cook for 5-6 minutes.
  • After 5-6 minutes add salt, turmeric powder, green chili, chopped tomato, Pav bhaji masala, cover the pan and cook for 5-6 minutes.

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  • Add boiled rice, mix well cover the pan and cook on medium heat for 2-3 minutes.

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  • After cooking for 2-3 minutes tomato rice is ready, add chopped coriander leaves and mix it.
  • Mumbai Tava pulao is ready to serve.