Posted By All Recipes Blog
Ingredients:
- 2 tsp Oil
- 2 Bayleaf
- 3 Red Chilli
- Salt to taste
- 500 gm Paneer
- 1 tsp Chilli powder
- 1 tsp Garam Masala
- 1½ cup Onion, sliced
- 3/4 cup Tomato puree
- 2 tsp Coriander seeds
- 2 tsp Ginger-Garlic paste
- 1 Capsicum, cut into thin long strips
Method:
- Cut Paneer into small cubes and keep aside.
- Heat oil in a wok (Karahi), add dry red chilli, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp.
- Add ginger-garlic Paste, stir.
- Now tomato puree, cook for few minutes.
- Add chilli powder, coriander powder and salt, mix well. Add water if required.
- Add paneer and cook until coated with thick gravy.
- Serve hot, garnished with lightly roasted crushed coriander seeds.
Posted By All Recipes Blog
Ingredients:
- 2 Onion
- 10 Almond
- ½ tsp Sugar
- 1½ tsp Salt
- 50 gm Ghee
- 75 gm Cream
- 400 gm Paneer
- 1 tsp Red Chilli
- 250 gm Tomato
- 50 gm Cashewnuts
- 1 tsp Garam Masala
- 1 cup Coconut Milk
- 1 tsp Coriander powder
- 2 tsp Ginger-Garlic paste
- ½ tsp Black Pepper powder
Method:
- Cut the tomatoes into small pieces. Boil in water till done. Mash and strain.
- Cut the onions. Boil till they become soft and all the water evaporates. Grind it.
- Make a paste of cashewnuts and almonds.
- Cut the paneer and fry it.
- Heat oil in a kadahi. Add sugar. Wait till it gets golden brown.
- Add onion and fry till it gets golden brown.
- Add garlic and ginger paste. Fry for 2 minutes. Add black pepper, Coriander, chilli powder, salt and tomato juice. Fry till the oil separates.
- Add cashewnut paste and fry for some time.
- Add this coconut milk and simmer till it becomes thicker.
- Add paneer pieces. Simmer for another minute. Turn off the gas.
- While serving, heat the shahi paneer and garnish with grated paneer, cream and coriander leaves. Serve hot.
Posted By All Recipes Blog
Ingredients:
- 4 Cloves
- 2 tsp Salt
- 4 Bayleaf
- 2 cup Rice
- 6 tsp Ghee
- 4 cup Water
- 2 tbsp Hot water
- 1 Cinnamon stick
- 1 tsp Cumin seed
- 1 cup sliced Onion
- 1 tsp Kesar threads
- 4 Black Cardamom
Method:
- Soak saffron in hot water.
- Wash and soak rice in 3 cups water.
- Heat ghee and fry onions, untill golden, keep aside.
- Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions.
- Drain the rice and reserve the water.
- Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook.
- Remove from the heat and allow the pressure to drop by itself.
Posted By All Recipes Blog
Ingredients:
- Salt to taste
- 10 tsp Ghee or Butter
- 3/4 cups Warm water
- 250 gm Maize/Corn flour
Method:
- Mix half the water with the flour.
- Add salt and leave for few minutes.
- Divide the mixture into eight parts.
- Heat a griddle.
- Take one part of the flour and knead with the warm water till pliable.
- Make a ball between your palms.
- Take a square sheet of a polythene or a clean plastic bag and grease one side.
- Place the flour ball on the polythene and flatten with your palm. Wet your hand and keep pressing on the ball with your flat palm till it is about ¼ cm thick.
- Carefully invert the rolled chapatti onto your hand and place it on the hot griddle.
- Cook for about 1 minute and invert. Cook both sides till brown spots appear.
- Smear some ghee or butter on both sides and cook for 30 seconds on each side.
Posted By All Recipes Blog
Ingredients:
- 150 gm Ghee
- 250 gm Bathu
- 300 gm Spinach
- 30 gm Green Chilli
- 100 gm Maize flour
- 100 gm White Butter
- 50 gm Garlic, chopped
- 50 gm Ginger, chopped
- 1.5 kg fresh Sarson (Mustard green)
Method:
- Chop the sarson, bathua, spinach finely and wash it with cold water thoroughly.
- Take a pressure cooker and put the finely chopped sarson, bathua, spinach and add 400 gm water, salt, whole green chilli and cook it for 30 minutes.
- Add maize flour slowly and mix it with the help of a wooden spoon.
- Take the saucepan and cook it well for about 15 minutes and temper it with desi ghee, ginger garlic paste and finish with white butter on top.
Posted By All Recipes Blog
Ingredients:
- ½ kg Cauliflower
- 1 tsp Chilli powder
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- 3 tbsp Vegetable Oil
- Salt according to taste
- ¼ tsp Turmeric Powder
- 1 Onion, finely chopped
- ½ tsp Coriander powder
- 2 medium sized Potatoes
- 1 Tomato, finely chopped
- 2 Green Chillies, chopped
- 1 tsp Garam Masala powder
- 1 tsp Roasted Cumin powder
- Coriander leaves for garnishing
Method:
- Cut cauliflower and potatoes into medium sized cubes and thoroughly wash it.
- Heat oil in a frying pan. Add green chillies, ginger, garlic and stir for few seconds.
- Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas (optional). Cook until tender.
- Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
- Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.
- Garnish with coriander leaves and serve hot.
Posted By All Recipes Blog
Ingredients:
- ½ cup Curd
- 1 litre Water
- 2 cups Basmati Rice
- 2 tbsp Vegetable Oil
- 6 green Onions, sliced
- ½ tsp Coriander seeds
- 1 pod Garlic, crushed
- 1 bunch Spinach, chopped
- ¼ cup chopped Basil leaves
- 2 dried Red Chillies, crushed
Method:
- Heat vegetable oil in medium pan, cook onions, chillies, seeds and garlic stirring, until fragrant.
- Stir in rice, add water. Boil then immediately simmer, covered, about 15 minutes or until rice is tender and liquid absorbed.
- Remove from heat; stir in spinach, basil and curd.
Posted By All Recipes Blog
Ingredients:
- 1 cup Peas
- 2 tbsp Ghee
- 1 litre Water
- 1 tsp Cumin seeds
- 2 cups Basmati Rice
- 2 medium Potatoes, chopped
- 2 medium Onions, thinly sliced
Mint Masala
- 1 tsp Salt
- ¼ cup Water
- ½ cup Mint leaves
- 2 tbsp Vegetable Oil
- ½ tsp Garam Masala
- 2 Green Chillies, chopped
- ¼ cup Coconut Milk Powder
Method:
- Heat ghee in large pan; cook onions and potatoes, stirring, until both are just browned lightly.
- Add seeds and Mint Masala, cook, stirring, until fragrant. Stir in rice.
- Add water, simmer, covered for 10 minutes. Remove from heat, stir in peas; stand, covered 10 minutes.
- Blend or process all ingredients of mint masala until pureed.
Posted By All Recipes Blog
Ingredients:
- 1 tsp Salt
- 1 cup Besan
- 3 tbsp Ghee
- ¾ cup Warm Water
- 125 gms Ghee, melted
- 1 cup White Plain Flour
- 1 cup Wholemeal Plain Flour
Method:
- Sift flour and salt into a medium bowl, rub in ghee, mix in enough water to make a firm dough.
- Knead dough on a floured surface about 5 minutes or until smooth, cover, refrigerate 30 minutes.
- Divide dough into 12 pieces, roll each piece, on a floured surface, into a 17 cm round roti.
- Brush roti on each side with extra ghee, cook, one at a time, on a heated tawa or dry non-stick pan, until brown on both sides.
Posted By All Recipes Blog
Ingredients:
- 1 cup Pistachio
- 1 cup Sugar
- Silver leaf
- ½ cup Water
- 3/4 cup Ghee
Method:
- Blanch pista nuts in hot water for 3 minutes.
- Remove outer skin and keep it in preheated oven (100C) for 10 minutes to make it crisp or wipe it with a cloth and dry roast in reduced flame till nuts become crisp.
- Leave it in the hot pan itself for 10 minutes after switching off the stove.
- Powder it in a mixie till fine rawa consistency.
- Mix sugar and water together in a kadai and cook till one string consistency is reached.
- Add powdered pistha and cook till it blends well.
- When it sticks to bottom, add ghee little by little and stir till it leaves the sides of the vessel.
- Pour on a greased plate.
- Decorate with silver warq and cut into pieces when it is still warm.