Categories
Navaratri festival Special Recipe Paneer recipe Veg recipes

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author – Tina

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

  • 500 gm Paneer
  • 3 Tomato
  • 1/2 inch Ginger Slice
  • 4 Tablespoon Kadai Masala
  • 2 tsp Garam Masala Powder
  • 1 Tsp Turmeric Powder
  • Salt and Gur to taste.
  • 1 tsp Lime juice
  • 1/2 Beetroot

HOW TO COOK KADAI PANEER

  1. Soak paneer in warm water for 10-15 minutes.
  2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
  3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
  4. Add butter in pan.
  5. Fry paneer cubes. Set aside after frying.
  6. Pour oil in pan.
  7. Add the masala paste.
  8. Saute in medium flame for few minutes.
  9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
  10. Cook till masala starts changing colour.
  11. Add water as much needed.
  12. Wait till water starts boiling.
  13. Add fried paneer cubes.
  14. Add gur to taste.
  15. Cook for few minutes more.
  16. As water absorbs the flavour of masala, it’s ready.
  17. Sprinkle 1 tsp Garam Masala Powder if wish.
Categories
Paneer recipe Veg recipes

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

  1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
  2. Cut tomato into thin slice. Make smooth paste.
  3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

  • 300 GM Paneer
  • 3 Tomato
  • 2 Onion
  • 6-8 Cashew Nuts
  • 1/2 inch Ginger slice
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 tsp Garam Masala Powder
  • Soya Oil to Cook
  • 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

  1. Cut paneer into cubes.
  2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
  3. Cut Onion, tomato into thin slices.
  4. Pour oil in pan. Add ghee.
  5. Put the cashew nuts for frying.
  6. Then add onion slices. Fry them.
  7. Then add tomato slices.
  8. Cook for few minutes.
  9. Take it out and let it cool. Make smooth paste of it in blender.
  10. Now fry paneer cubes. Set them aside after frying.
  11. Temper oil with 1 tsp Garam Masala Powder.
  12. Add the masala paste.
  13. Saute for few minutes.
  14. Add water as masala becomes golden.
  15. Add the fried paneer cubes.
  16. Add salt to taste.
  17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
  18. Serve hot.
Categories
Bengali dish Bengali pujo Potato recipe Veg recipes

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -10 minutes
  • Author Tina

INGREDIENTS

  • 1 Bowl Potato Cubes
  • 6 Spoon Poppy Seed
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

  1. Perboil the potatoes after cutting into cubes. Set aside.
  2. Dry Roast the poppy seed.( It gives nice aroma)
  3. Add water and grind it in a grinder.
  4. Pour mustard oil in pan.
  5. Put the potatoes for frying.
  6. As potatoes become golden, add the poppy seed Paste.
  7. Add salt to taste and pinch of turmeric powder.
  8. Saute them.
  9. Cook for few minutes.
  10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
  11. Cook for few minutes till water gets dried.
  12. Pour dollops of mustard oil and finish cooking.
  13. Serve with Rice.
Categories
Breakfast Breakfast ideas Paratha recipe

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -10 minutes
  • Author – Tina

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

  • Leftover chole
  • Dough
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Salt
  • Hing (Pinch)
  • Oil

PROCEDURE

  1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
  2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
  3. Transfer to a plate. Let it cool.
  4. Put it in a blender and make a paste.
  5. Make small balls from the dough.
  6. Stuff each of these ball with teaspoon of stuffing.
  7. Roll Paratha.
  8. Fry them in oil.
  9. Serve hot with curd or Achar.
Categories
Breakfast Breakfast ideas Paratha recipe

SATTU KA PARATHA | HOW TO COOK SATTU KA PARATHA | BREAKFAST RECIPE

Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.

Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.

Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -30 minutes
  • Cooking time -10 minutes

INGREDIENTS

  • 2 Cup Whole Wheat Flour
  • 1 Cup Sattu
  • Salt to taste
  • 1/2 tsp Nigella Seeds
  • Soya Oil

HOW TO COOK SATTU KA PARATHA

Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.

Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.

Now take whole wheat flour balls. Stuff each with the Sattu ball.

Wrap it into a ball again.

Roll Paratha.

Pour mustard oil in pan.

Put the Paratha for frying.

Flip in between to fry both sides.

Serve with curd or chutney.

Categories
Bengali dish Veg recipes

MOONG DAL DIYE LAU GHONTO / BENGALI STYLE LAU GHONTO RECIPE

MOONG DAL DIYE LAU GHONTO – a very common side in Bengali household because of its simplicity. It is mainly a two ingredient curry recipe that has immense health benefits. Since it is a less spicy curry it is a wonderful choice for kids and elderly person. Since it tastes fabulous, they will dig happily into this healthy tasty combination.

Bottle Gourd is one of those veggies,that are known to be Doctor’s or dietitian’s favourite because of its immense health benefits. This veggie fits well in the menu of pregnant woman , diabetic patient and even in weight loss program and many more.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -20 minutes
  • Author- Tina

HOW TO COOK BENGALI STYLE MOONG DAL DIYE LAU GHONTO

INGREDIENTS

  • 1 Medium Size Lauki/Bottle Gourd
  • 2-4 Tsp Moong Dal/ Yellow Lentil
  • 1 Medium Size Potato (Cubes , perboiled)
  • 1 Tsp Turmeric Powder
  • Salt and sugar to taste
  • 1 Tsp Cumin Powder
  • 1 Tsp Garam Masala Powder
  • Mustard Oil to Cook

STEP BY STEP WITH PHOTOS

Scrap the skin of bottle gourd. Cut them into fine shreds.

Dry Roast the Moong Dal. Wash them after roasting.

Pour mustard oil in pan. Add the perboiled potato cubes for frying.

Wash the Moong Dal after dry roasting. Put it in pan.

Toss them for few minutes.

Add shreds of bottle gourd.

Add 1 tsp Turmeric powder, 1 Tsp Cumin Powder. Mix everything.

Add 1 tsp Sugar.

Mix everything. Add 1 green chilli. Put a lid and cook in low flame for few minutes.

After few minutes, again toss everything.

Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes fabulous with rice.

Categories
Bengali dish Dal Recipe Veg recipes

PHULKOPI DIYE BHAJA MUGER DAL RECIPE| BENGALI STYLE DAL WITH GOBI | DAL RECIPE| HOW TO COOK MOONG DAL WITH GOBI

This Bengali style Muger Dal cooked with cauliflower florets flavoured with aroma of spices and dry roasted yellow lentil can be cooked in pressure cooker or in kadai or using both. This recipe does not require much of a ingredients to cook for. You can easily cook this yummy Dal with the masala you have in your home.

Dal or lentil is very important protein for Bengalis. Our meal is incomplete without a bowl of Dal by the side of our plate. Dal is a staple food for not only us but also for every Indian.

This Mug Dal , it can be cooked in various ways. Sometimes we cook this Dal with fish head which we call Maacher Matha diye Mug Dal. That is a non vegetarian recipe. Sometimes we cook this with veggies which we call Sobji Diye Moong Dal. That’s a vegetarian recipe. This Sabji Diye Moong Dal is mostly cooked during winter. Fresh veggies like beans, carrot, peas are used in cooking. I have cooked this Dal this time as my father suddenly bought a fresh Gobi and mother was in no mood to cook curry. So I thought of incorporating the Gobi in this way.

HOW TO COOK PHULKOPI DIYE BHAJA MUGER DAL (STEP BY STEP WITH PHOTOS)

Take 6-8 spoon Mug Dal (yellow lentil). Dry roast the Dal in pan. Wash them thoroughly after that.

Take a pressure cooker. Put the Dal in pan. Add water as much needed. Add 1/2 tsp Turmeric powder and 1 Tsp salt. Add ginger slice.Cook for 1 whistle.

Cut cauliflower florets(1 cup). Put 2 tsp mustard oil in pan. Add the cauliflower florets. Add 1 tsp Garam masala powder and salt (pinch). Fry them till it becomes golden and set aside.

Now temper the oil with 1 tsp cumin seeds. Wait till the seeds splatter.

Now add chopped tomato cubes(1/2 cup) in the same oil. Toss them till tomatoes become mushy.

Add the fried cauliflower florets. Toss everything. Pour the Dal now. Add salt to taste and 1/2 tsp turmeric powder.

Cook for few minutes in high flame.

Transfer to a bowl and serve.

RECIPE CARD FOR PHULKOPI DIYE BHAJA MUGER DAL

Cuisine – Bengali

Course – Main Course

Author Tina

Prep time -10 minutes

Cooking time -15 minutes

Total time -25 minutes

INGREDIENTS

6-8 spoon Mug Dal/ Yellow lentil

1 Tsp Turmeric powder

Salt to taste

Ginger slice

1 /2 cup Chopped tomato

1 Cup Cauliflower florets

1 Tsp Garam masala powder

1 Tsp Cumin seeds

Mustard oil

SERVINGS -4

HOW TO COOK BENGALI STYLE PHULKOPI DIYE BHAJA MUGER DAL

Dry roast the Moong Dal. Wash them thoroughly and put it in pressure cooker. Add 1 /2 tsp turmeric powder and salt and ginger slice. Pressure cook for 1 whistle.

Take cauliflower florets. Wash them. Put mustard oil in pan. Put the florets. Add salt and garam masala powder. Fry them till the florets become golden. Set aside.

Now temper the oil with cumocumin seeds. Add chopped tomato. Toss till tomatoes become mushy. Add the cauliflower florets. Pour the Dal.

Add 1/2 tsp turmeric powder and salt to taste.

Cook for few minutes in high flame.

Transfer to a bowl and serve.

Categories
Breakfast Breakfast ideas Dal Recipe Veg recipes

GREEN MOONG DAL | GREEN GRAM CURRY | HOW TO COOK GREEN GRAM CURRY

Green gram curry , very popular Dal curry where green gram also known as whole moong dal is used in cooking this preparation. This Green gram curry is delicious and easy to cook. It goes well with rice or roti. Sometimes we try this recipe with Jeera rice, Ghee rice. This is a no cream, no butter recipe. This is also a no onion no garlic recipe.

Rating: 5 out of 5.

Green gram also known as moong dal is a lentil that is widely used in Asian Cooking. This dal is used to cook curry, stew, stir fry, soup,or even sweet dishes. In Indian cuisine, these are used to cook a curry or dosa.

Tips

It is good to soak green grams for 3-4 hours to avoid tummy problems. Soaking also cuts down cooking time.

Nutritional values

This legume is easy to digest.

It is low in calorie and high in proteins.

HOW TO COOK GREEN GRAM CURRY (STEP BY STEP WITH PHOTOS)

Green grams are whole lentils with skin. So washing is crucial. Wash the lentils thoroughly and soak them overnight in water.(This process decreases cooking time)

Next morning, drain the water and put it in pressure cooker. Add 1 tsp salt and 1/2 tsp turmeric powder pinch. Cook for 4-5 whistles

Now put mustard oil in pan. Temper the oil with cumin seeds.

Add chopped tomato in the pan.

Cook till the tomatoes become mushy. Add the dal.

Add 1 tsp cumin powder, salt and 1/2 tsp turmeric powder and 1 tsp garam masala powder. Add the stock of the dal.

Mix everything. Cook in medium flame for few minutes. Transfer to a bowl and serve.

RECIPE CARD FOR GREEN GRAM CURRY

Prep time – 15 minutes ( overnight for soaking the dal)

Cooking time -15 minutes

Total time -30 minutes

Author – Tina

INGREDIENTS

200 gm Green Moong Dal

1 tsp Turmeric powder

1 /2 tsp Cumin seeds

1 tsp Cumin powder

1 tsp garam masala powder

Salt to taste

1 Tomato

HOW TO COOK GREEN GRAM CURRY

Wash the dal, soak the dal overnight.

Next morning, drain out the water and put it in pressure cooker. Put salt and 1/2 tsp turmeric powder in the cooker. Cook for 4-5 whistles.

Put mustard oil in pan. Temper the oil with cumin seeds.

Put chopped tomato in pan.

Cook till tomatoes become mushy. Add the dal.

Add cumin powder, salt and turmeric powder and garam masala powder. Add the stock of the dal.Cook in low flame for few minutes.

Lip smacking dal is ready to serve.

Categories
Breakfast Breakfast ideas Veg recipes

BANANA PANCAKE- HOW TO COOK HEALTHY BANANA PANCAKE WITH 2 INGREDIENTS

These Banana Pancakes have been cooked with just 2 ingredients. It is a no milk no egg recipe. You can cook this recipe in just 10 minutes. Have you ever cooked this recipe?

Banana Pancake is a pancake dish cooked using bananas and pancake batter. Bananas can be mashed and sliced after which they are added to the batter. Whisk the batter , cook on a tawa and serve hot.

Banana Pancakes can be topped with any ingredient based on choice like pancake syrup, maple syrup, honey , butter , whipped cream.

Tips

Since it’s a no milk no egg recipe, it’s a good choice for elderly people, as it is easy to digest.

NUTRITION FACTS

Bananas are a good source of several vitamins and minerals.

CHECK THE DELICIOUS RECIPE WITH STEP BY STEP INSTRUCTIONS

STEP BY STEP COOKING WITH PHOTOS

Take a banana. Take off the skin and mash it in a bowl.

Put 2 cup of whole wheat in the same bowl. Sprinkle fennel seeds (optional) on it.

Add few pieces of raisin(optional)

Add 1 cup sugar.

Now add hot water slowly to make a smooth batter. The batter shouldn’t be too runny neither too thick.

Put batter on tawa.Sprinkle refined oil on tawa before. Fry them gently.

Serve hot with a dollop of honey.

RECIPE CARD FOR BANANA PANCAKE (NO EGG NO MILK)

Prep time -5 minutes Cooking time -5 minutes Total time -10 minutes

Author Tina

INGREDIENT

1 Banana

2 cup whole wheat flour

1 tsp raisin(optional)

1 tsp fennel seeds (optional)

1 cup sugar

Warm water (based on requirement)

2-4 tsp refined oil

HOW TO COOK HEALTHY BANANA PANCAKE

Take the banana, peel off the skin and mash it.

Add the flour and raisin and fennel seeds.

Add warm water slowly and make the batter.

Put the batter on tawa. Flip it to cook both sides.

Serve hot with dollop of honey or Syrup of your choice.

Categories
Paneer recipe Veg recipes

PANEER MAKHANI RECIPE / HOW TO COOK PANEER MAKHANI

A delicious curry made by cooking Paneer in tomato cashew gravy. This is a simple and delicious recipe. Spicing varies from recipe to recipe.

Paneer refers to Indian cheese and makhan refers to butter. Hence the name Paneer Makhani, paneer cooked with butter.

This slightly creamy dish originating from the Indian subcontinent is a must try for those who loves easy yet delicious paneer recipe.

Team this preparation with rice or roti or pulao.

TIPS

Soak paneer in hot water for 5-6 minutes to make extra soft.

Use of curd or cream is optional. Smooth sauce of tomato makes it equally succulent.

You can use peanuts if cashews not available. Just grind it with spoonful of sugar.

HOW TO MAKE PANEER MAKHANI ( STEP BY STEP PROCEDURE WITH PHOTOS)

Take paneer in a plate after washing. Now chop it in cubes.

Peel off the potato skin and chop it into cubes. Boil it for 10-15 minutes.

Cut tomatoes and capsicum. Chop into fine pieces.

Arrange the spices- 2 spoon garam masala powder, 1 spoon turmeric powder, 1 spoon salt ,2 spoon sugar , 1 bay leaf, 2 dry red chilli

Put butter in pan. Temper the butter with bay leaf and dry red chilli. Then remove it from butter. Fry paneer cubes in butter.

Put the chopped tomatoes and ginger slice and tempered bay leaf and dry red chilli in grinder.

Make a smooth paste.

Put the chopped capsicum in pan.

As capsicum turns golden, add the masala paste.

Add salt and turmeric powder and sugar and garam masala powder (1/2 of it). Add salt and sugar. Mix everything

Cook till the raw smell of the masala goes away. Now add the fried paneer and potato cubes.

Add water( preferred hot water).

Sprinkle garam masala powder and finish cooking.

HOW TO COOK PANEER MAKHANI

Prep time-10 minutes Cooking time-20 minutes Total time -30 minutes

Cuisine – North Indian

Course – Main Course

Author 👩‍🍳 – Tina

INGREDIENTS

Paneer -300 gm

Potato -2

Turmeric powder -1/2 tsp

Garam masala powder -2 tsp

Salt -1 tsp

Sugar -2 tsp

Bay leaf -1

Dry red Chilli -2

Tomato -1

Capsicum -1

Butter

Ginger slice

Cooking Steps

Chop paneer and potatoes into cubes. Wash paneer. Boil Potatoes and fry paneer in pan.

Temper oil with bay leaf and dry red chilli. Remove them from pan. Chop capsicum and fry it in pan.

Put the bay leaf and dry red chilli in grinder. Chop the tomato and add it in same. Make a smooth paste.

Now add the paste in pan.

Cook till the raw smell of the masala goes away. Add fried paneer and potatoes.

Add the spices, salt and sugar. Mix everything.

Add water (preferred hot water)

Sprinkle garam masala powder and finish cooking.

Categories
Bengali dish Veg recipes

PEPER GHONTO( RAW PAPAYA CURRY)| Cook Raw Papaya in healthy way

Do you know how much raw papaya is beneficial for your health? But we don’t like to eat it that much. Reason ? – It’s not that spicy. But there are recipes which can be healthy yet can be cooked in a way that makes it tasty. This recipe is one such example. It involves minimal spices in cooking but the recipe is awesome in taste.

Peper Ghonto or Chechki as you say is an age-old classic preparation. It is one of those preparations which can be cooked in several ways. You can use dessicated coconut. Addition of coconut in the curry not only makes it more delectable but also enhances the flavour together with garam masala. If you don’t have coconut you can cook it with bori( Bengali style dry fritters). Or you can simply cook it with potatoes and spices.

This recipe is a no onion no garlic recipe, so Jain people can try this recipe. Also it is an ideal option for vegan diet if ghee not used. It is an ideal choice for kids and elderly person as it is very easy to digest.

Another popular Papaya Curry in my blog is https://letscookwithtina.wordpress.com/2020/03/26/aloo-peper-dalna-potato-raw-papaya-curry-bengali-style-papaya-curry/.

Let’s hop on today’s recipe.

TIP

There are many ways to cook this recipe. Mine is a three step recipe.

Amount of spices and Ingredients always vary with requirement.

NUTRITIONAL VALUE

It requires minimal oil and spices thus making it healthy and very good choice for kids and elderly person.

Papaya is a great source of antioxidants, thus help in fighting disease.

Papaya also has an amazing ability- it helps in looking young.

HOW TO COOK PEPER GHONTO IN THREE STEP

Peel off the skin of papaya and wash it. Then grate the papaya. Sprinkle salt and turmeric powder on it.

Put oil in pan. Temper the oil with Nigella seeds and dry red chilli. Then add the grated papaya. Add sugar and cover with a lid. Cook till the papaya gets mushy . Check the taste. Add salt and sugar if needed more.

Sprinkle garam masala powder and serve.

RECIPE CARD FOR PEPER GHONTO/ RAW PAPAYA CURRY

Cuisine – Indian/ Bengali

Course – Main Course

AUTHOR Tina

Prep time -10 minutes

Cooking time -20 minutes

Total time -30 minutes

How to cook Peper Ghonto

INGREDIENTS

1 medium size Raw Papaya

1 tsp Nigella seeds

1 Dry red chilli (optional)

1 tsp Garam masala powder

Salt and sugar to taste

Turmeric powder pinch

Mustard oil

HOW TO COOK PEPER GHONTO

Peel off the skin of papaya and grate the papaya.

Put mustard oil in pan. Temper the oil with Nigella seeds.

Then add the grated papaya. Add turmeric powder and salt and sugar. Covering with a lid and cook. Cook till papaya gets mushy.

Sprinkle garam masala powder and finish cooking.

Categories
Paratha recipe

BEETROOT PARATHA RECIPE| How to Cook Paratha with Beetroot

Healthy and tasty Paratha recipe for all. This is an awesome breakfast idea as well as perfect for lunchbox. When we cook paratha with vegetables we either use the raw vegetables in stuffing or cook the veggies and make stuffing. In this recipe I have cooked the stuffing. Usually beetroot paratha or kachori are cooked with maida Kneaded with the beetroot pulp but I have cooked the recipe differently. Do you want to know how I have cooked the recipe?

Paratha recipes are very common in Indian household. From lunch to breakfast to even dinner paratha scores big on our plate. It can be made with myriad ingredients and vegetables. It is one of the common staple food in our country.

This beetroot Paratha, made with beetroot stuffing and then rolled to thin flatbread. It is very easy and quick to make.

You can even use this parathas to make wraps and rolls. Due to its attractive colour, kids love this paratha.

TIP

To make a perfect paratha , grate the beetroot in a grinder in addition to chopping.

Don’t add sugar in beetroot. If you are preparing for filling, don’t add sugar, infact add spice of your choice to make it flavorful.

NUTRITIONAL BENEFITS

Packed with essential nutrients, beetroots are a great source of fiber, folate, magnesium, potassium and iron.

It helps in improving blood flow, lowers blood pressure.

Cooking Video- How to cook Beetroot Paratha

INGREDIENTS

COOKING STEPS (STEP BY STEP RECIPE WITH PHOTOS)

Chop beetroots in fine pieces. Grate it into a smooth paste.

My mother prepared the dough last night. Make small balls out of the dough.

To prepare the filling, add the beetroot paste in pan. Add spice powder- Cumin powder (1 tsp), Salt (1/2tsp) and garam masala powder (1 tsp).

Take a look at the measurements of the spice powder. It depends on the requirement.

Now cook in pan.

Cook till the beetroot dries up.

As the filling gets ready, take a dough ball, open it, fill 1 tsp of filling.

Now roll it into flatbread.

Put refined oil in another kadai. Fry paratha.

Serve with curd or chutney of your choice. You can even enjoy it with dry curry.

HOW TO COOK BEETROOT PARATHA

Cuisine – Indian

Course – Main Course

Prep time -15 minutes Cook time -15 min

Total time -30 minutes

Author 👩‍🍳Tina

Ingredients

Beetroot -4 ( medium size) Chopped

Cumin powder -1 tsp

Garam masala powder -1 tsp

Salt -1 tsp

Dough ( Prepared already)

COOKING STEPS

Grate chopped beetroots into smooth paste.

Take a pan. Put the paste in pan. Add the spices.

Stir them till beetroot dries up

As the stuffing gets ready, make balls out of the dough. Put 1 tsp of stuffing. Roll flatbread. Fry in oil.

Serve paratha hot and crispy with curd or curry.

Categories
SNACK IDEAS

MOONG DAL KACHORI RECIPE| How to Cook Kachori at home

Craving for something delicious- Then this simple yet indulgent is the perfect choice. Have you ever cooked Kachori at home? Why not? It’s not that tough to cook as it seems. You can easily cook this recipe at home. Still thinking!! Why ? At least try to cook this recipe once , you are gonna love it.

This crispy spicy kachoris make the perfect snack. It is one of the popular home made snacks, it can be easily prepared at home using the available ingredients. That’s the advantage of this preparation. You can easily tweak the stuffing on basis of your palate preference and ingredients available at home.

This popular Indian snack is an essential part of Rajasthani cuisine. The preparation might look complicated to you but believe me it’s the simplest thing you can offer to your sudden drop by guest.

NUTRITIONAL BENEFITS

Moong Dal (Yellow lentil) Pic source – Google

Moong Dal is a rich source of plant based protein and hence is a healthy option.

TIPS

Make sure to fry kachoris in low or low medium flame. If kachoris are slow fried only then it is flaky and has soft texture.

If you don’t want to fry , you can easily bake it 180°C in a pre heated oven. Bake till the crust becomes golden.

Thickness of the crust should be medium, neither thick nor thin.

CUISINE – INDIAN

COURSE – Main course/ Starter/ Snack

PREP time ⏳- 15 minutes

Cooking time ⏳- 15 minutes

Total time ⏳-30 minutes

INGREDIENTS

For dough

Flour -2 cup maida and 1 cup Atta

Refined oil/ghee -4 tsp

Salt and water as much needed.

For stuffing

Moong dal – 1/2 cup

Ginger paste -1/2 tSp.

SPICES

Cumin seeds -1 TSP

Coriander seeds -1 TSP

Fennel seeds -1/2 tsp

For tempering – 1/2 tsp Cumin seeds

YIELD -12 PIECES

TIP – YOU can soak the moong dal for 4-5 hours.

Measurement of the spices depends on the requirement. You can change it on the basis of your need.

COOKING STEPS ( STEP BY STEP RECIPE WITH PHOTOS)

Preparing the dough

Take all the ingredients of dough making in a bowl.

Add water as much needed and knead the dough.

Let it rest.

STUFFING OF THE KACHORI

Soak the moong dal for 2-3 hours.

Then grind it in a grinder with the ginger slice.

PREPARATION OF THE SPICES.

Dry roast the spices in pan.

Crush them using rolling board and pin.

Now put oil in pan. Temper the oil with cumin seeds. Then add the moong dal paste.

Add salt to taste and sugar. Add the spice powder. Cook till the dal dries up.

KACHORI MAKING

Make balls out of the dough. Put 1 tsp of the stuffing.

Cover it. Then flatten it with your palm.

Put oil in pan. As oil becomes hot, lower the flame. Put the kachoris.

Fry them till kachoris become fluffy and golden outside.

Enjoy with chutney.

HOW TO COOK MOONG DAL KACHORI

Ingredients

Flour -2 cup +1 cup Atta

Refined oil -4 tsp

Salt and water as much needed

Moong Dal -1/2 cup

Ginger slice

Ginger paste -1 tsp

Spices – Coriander seeds -1 tsp

Fennel seeds -1/2 tsp

Cumin seeds -1/2 tsp

Cumin seeds Pinch for tempering

Mustard oil to cook

COOKING STEPS

Take maida, atta , salt and oil in a plate. Add water as much needed and knead the dough.

Soak moong dal in water for 3-4 hours.

Put the dal in grinder. Add the ginger slice. Make a paste.

Put the spices in pan. Dry roast the spices. Grind it into a powder using rolling pin and board.

Put oil in kadai. Add the dal paste. Add salt and sugar. Toss everything.

Add the spice powder. Cook for few minutes till the dal dries up.

Now make balls out of the dough.

Stuff it with one spoon of the filling. Cover them.

Press them with palm and make Kachori.

Put oil in pan and fry the kachoris.

Ready!!

Categories
Paneer recipe

COCONUT PANEER|MALABARI PANEER CURRY| How to Cook Paneer in Coconut Gravy

Paneer Dishes are mostly found in North Indian recipes. But coconut Paneer has a South Indian touch in the curry. This delicious recipe is cooked in a coconut gravy.

It goes best with phulka or even tastes wonderful with jeera rice and peas pulao.

STEP BY STEP PREPARATION (, VIDEOS)

COURSE – Main Course. CUISINE – India

⏳Prep time -10 minutes. ⏳ Cooking time -25 minutes. ⏲️ Total time -35 minutes

Servings -4. Author 👩‍🍳Tina

INGREDIENTS

Paneer -300 gm. Coconut -1 (medium size). Cashew nuts -5/6 Cinnamon sticks -1-2. Dry red chilli -1. Cumin powder -1 tsp. Coriander powder – 1 tsp. Salt to taste. Sugar to taste Garam masala powder -1 tsp. Oil to cook

Take a look to get an idea of the measurements

HOW TO COOK

Take Paneer in a plate or bowl. Cut them into cubes. Put oil in pan and fry the paneer cubes.

Chop coconut into pieces. Put in a blender. Add the cashews.Grind into a smooth paste.

Now add the paste in the pan. Add salt to taste and sugar. Add cinnamon sticks and dry red chilli.

Add cumin powder, Coriander powder and salt to taste and sugar. Lower the flame and cook for a while.

Add water as masala gets cooked. Let it cook for few minutes more till the gravy thickenes.

Sprinkle garam masala powder and transfer to a bowl.

Serve hot with rice, roti or dish of your choice.

Check more such paneer recipe in my blog@heliophilecooksandwritesphilecooksandwrites

COCONUT PANEER OR MALABARI PANEER CURRY

INGREDIENTS

Paneer -300 gm. Coconut -1(medium size). Cinnamon sticks -2. Dry red chilli -1. Cashew nuts -5/6. Cumin powder -1 tsp. Coriander powder -1 tsp. Garam masala powder -1 tsp. Salt and sugar to taste. Oil to cook

HOW TO COOK COCONUT PANEER

Cut paneer into cubes. Put oil in pan. Fry paneer cubes in pan. Chop coconut into pieces. Blend them into smooth paste with cashews. As paneer get fried add the paste. Add cinnamon sticks and dry red chilli. Toss them. Add cumin powder, coriander powder and salt and sugar in the pan. Lower the flame and cook for few minutes. As masala gets cooked, add water . Cook for few more minutes. Sprinkle garam masala powder and transfer to a bowl.

Categories
Bengali dish

MOCHAR BORA| BANANA FLOWER FRITTERS| How to Cook fritters with Banana flower

Fritters are my personal favourite. And in our family, my mother is regarded as “Bora specialist”. Oops Bora – I mean fritters.

This recipe is immensely popular in Bengal. Even in our Parar Choper Dokan – shops selling fritters , mochar chop is available everyday.

Now instead of making Chop I made Bora out of it. And my Bora specialist Ma helped me.

Chop and Bora are different. In case of making a Chop you must dip it in batter. But making Bora is easy. Mix everything and make shape out of it and fry.

INGREDIENTS

Banana blossoms -1 bowl

Potatoes (boiled) – 2

Salt to taste

Turmeric powder pinch

Besan – 2-3 spoons

Baking powder – pinch

Oil

HOW TO COOK MOCHAR BORA

Prepare Mocha Mocha for cooking.(Check my post on mochar ghonto and see the peeling procedure )

Now take the entire mocha on a plate.

Mash the potatoes and add them.

Add all the spices.

Mix everything and form small shapes from it. You can make ball or can give cutlet shape or kebab shape. Here I have given kebab shape.

Put oil in pan. Fry them off.

Enjoy!!