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.

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.

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.

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.

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.

LAU ER KHOSA BHAJA | BOTTLE GOURD PEEL STIR FRY RECIPE | HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Bottle Gourd peel stir fry is a popular Bengali style starter dish cooked with bottle gourd skin pieces and together with that, I have added bitter gourd slices in cooking this healthy fry. This is a very healthy recipe that’s very good for diabetic patients. Also in this pandemic time, this recipe helps in boosting immunity to your body. My mother cooks this often now a days. If wish, you can add 1 tsp Poppy seeds on it while cooking. This only makes the fry more crunchy.

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Rating: 5 out of 5.

HOW TO COOK BENGALI STYLE LAU ER KHOSA BHAJA

Take 1 bottle gourd, peel off the skin. Make sure to peel off the skin thicker. Then chop the skin into slices. Cut the bitter gourd into thin slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds. Put the slices in pan. Add salt to taste, 1/2 tsp turmeric powder.

Toss them.Add the bitter gourd slices.(Optional step is setting aside the bottle gourd peels after frying before adding the bitter gourd slices or you can fry them together).

Fry till the veggies become brown.

Transfer to a plate and serve with rice.

RECIPE CARD FOR BENGALI STYLE LAU ER KHOSA BHAJA

• Cuisine – Bengali
• Course – Main Course
• Author Tina
• Prep time -5-8 minutes
• Cooking time -10 minutes

INGREDIENTS ( SERVINGS -4)

1 medium size Bottle Gourd

4-6 Bitter Gourd

1 Tsp Nigella Seeds

1/2 tsp Turmeric Powder

Salt to taste

Mustard Oil

Peel off the skin of Bottle Gourd, make sure to cut it thick. Then chop the skin into slices. Cut the bitter gourd into slices.

Put mustard oil in pan. Temper the oil with 1 Tsp Nigella Seeds.

Add the bottle gourd skin slices.Add 1/2 tsp turmeric powder and salt to taste. Toss them.

Add the bitter gourd slices. Fry them till the veggies become brown in colour.

Transfer to a plate and serve.

SHAHI PANEER RECIPE| RESTAURANT STYLE SHAHI PANEER RECIPE | HOW TO COOK SHAHI PANEER

A preparation of Paneer native to Indian subcontinent, consisting of thick gravy of tomatoes and spices. I have not used cream in cooking this Recipe. Also I have cooked without onion and garlic, thus any vegetarian can use this recipe. Also, since this recipe has been cooked without cream and yoghurt, I think any Vegan foodie can go through this recipe and can try it.

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Rating: 5 out of 5.

Originating with the creamy delicacies of Mughlai Cuisine, this recipe is cooked by emulsifying tomatoes, cashews into a curry with the addition of paneer cubes and variety of spices. This Shahi Paneer is very popular in Indian Restaurants. Unlike other paneer curries, this paneer recipe is more sweet in taste.

HOW TO COOK RESTAURANT STYLE SHAHI PANEER AT HOME (STEP BY STEP WITH PHOTOS)

Take paneer cubes. Fry them and set aside after frying. Now add 1-2 tsp of ghee/butter in pan. Chop 1 medium size Tomato. Add the tomato slices in pan alongwith 8-10 Cashews and ginger slice. Toss them.

After tossing, let it cool. Put it in a grinder and make a paste.

Now add 4 Tsp of mustard oil in pan. Temper the oil with 1 bay leaf, 2 green cardamom, 1 dry red chilli, 2 cinnamon sticks and 1/2 cloves.

Put Potato cubes (1 medium size Potato) in pan. (Optional step). Add the masala paste.

Cook in low flame for few minutes. Add 1 tsp Coriander Powder. Add salt and sugar to taste.

Cook in low flame till the raw smell of the masala goes away. Add water as much needed.

Add the paneer cubes. Add 1 tsp Garam Masala Powder.

Cook for few minutes more and finish cooking.

HOW TO COOK RESTAURANT STYLE SHAHI PANEER

RECIPE CARD FOR RESTAURANT STYLE SHAHI PANEER

• Cuisine – Indian
• Course – Main Course
• Author Tina
• Prep time -19 minutes
• Cooking time -20 minutes

INGREDIENTS (SERVINGS-4)

300 gm Paneer

1 medium size Potato (cubes) (optional)

1 Tomato

8-10 Cashews

Ginger Slice

1 Dry Red Chilli

1 Bay leaf

2 Cloves

2 Cinnamon Sticks

1 Tsp Coriander Powder

1 Tsp Garam Masala Powder

Salt and sugar to taste

HOW TO COOK RESTAURANT STYLE SHAHI PANEER AT HOME

Take paneer cubes and fry them in oil. Set them aside after frying.

Now put ghee/butter in pan. Chop tomato into slices and put in pan. Add the Cashews and ginger slice. Toss everything.

Put in a grinder and make paste.

Now put oil in pan. Temper the oil with bay leaf green cardamom dry red chilli and clove and cinnamon sticks. Add the potato cubes. Fry them.

Add the masala paste. Saute them.

Add 1 tsp Coriander Powder. Add salt and sugar to taste.

Cook till the raw smell of the masala goes away.

Add water as much needed. Add the paneer cubes.

Add 1 tsp Garam Masala Powder. Cook for few minutes more and finish cooking.

ALOO PANEER MASALA RECIPE | HOW TO COOK ALOO PANEER CURRY

An easy to cook tasty curry cooked with potatoes and paneer. This is a tomato based curry. In this Indian curry recipe,potato cubes and paneer are cooked in a gravy of tomoto. The combination of potato and paneer makes the recipe unique. This recipe can be cooked in just 20 minutes

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Rating: 5 out of 5.

My mother cooks this often at our home. In fact, most of our recipes are cooked with potatoes. Potato is one of the most used veggie in our house. My mother usually boils the potato before cooking any curry with them. Not only this process fastens the cooking, but it also drains out the starch thus making potatoes easy to cook.

HOW TO COOK ALOO PANEER MASALA CURRY (STEP BY STEP WITH PHOTOS)

Wash paneer cubes and potato cubes. Put mustard oil in pan. Fry the paneer cubes and set aside after frying.

Set the paneer cubes aside after frying, put the potatoes in frying in the same oil.

Make a paste of 1 tomato and ginger slice. Put the paste in pan.

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

Add 1 tsp Coriander powder.

Toss everything. Cook for few minutes till the raw smell of the masala goes away. Add water.

Add the fried paneer cubes and cook in low flame for few minutes.

Sprinkle 1 Tsp Garam Masala powder and finish cooking.

Pair this yummy paneer recipe with roti or rice of your choice and Enjoy!

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Rating: 5 out of 5.

RECIPE CARD FOR ALOO PANEER MASALA CURRY

INGREDIENTS ( SERVINGS -4)

250 GM Paneer

2 Small Size Potato

1 Medium size Tomato

Ginger slice

1 Tsp Garam masala powder

1 /2 tsp Turmeric Powder

1 Tsp Coriander powder

Salt and sugar to taste

Mustard oil to cook

Put mustard oil in pan. Fry paneer cubes in the oil and set them aside after frying. Put potato cubes in the same oil.

Chop tomato and ginger slice and make a paste of the tomato and ginger slice. Put the paste in pan.

Add 1/2 tsp turmeric powder and salt and sugar.

Add 1 tsp Coriander powder. Toss everything.

Cook till the raw smell of the masala goes away.

Add water as much needed.

Add fried paneer cubes and cook for few minutes in medium flame.

Add 1 Tsp Garam Masala powder and finish cooking.

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.

PAPAD KI SABZI | PAPAD CURRY RECIPE | HOW TO COOK PAPAD KI SABZI

This Papad ki Sabzi is one of the easiest curry to cook. This curry is primarily cooked with turmeric powder, coriander powder alongwith Papad. This curry is very simple and is ideal for any mid week meal.

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Rating: 1 out of 5.

This popular healthy Rajasthani cuisine is cooked with various spices. Since this Rajasthani cuisine is mainly cooked in dry season, it has no vegetables. It is one of the easiest curry to cook.

My mother cooks this recipe often on Tuesday as it’s our veg day and we eat food cooked without onion and garlic. In Bengali household, this curry is called Papad er Dalna. In Bengali style Curry , tomatoes and mashed potatoes are used in cooking.

HOW TO COOK PAPAD CURRY (STEP BY STEP WITH PHOTOS)

Pick Papad of your choice. Fry them and set aside.

Take 1 tomato, 1 onion and 2-3 garlic cloves. Chop them into cubes. Put in a blender and make smooth paste.

Take 1 medium size Potato. Cut into wedges. Pour 2 spoon mustard oil in pan. Put the potato wedges. Fry them.

As the potatoes become golden, add the paste of tomato onion and garlic cloves.

Add 1 tsp Coriander powder, 1/2 tsp turmeric powder, salt to taste.

Cook till the raw smell of the masala goes away. Add water.

As water starts boiling, add the fried papad. Sprinkle 1 tsp Garam Masala powder and finish cooking.

Transfer to a plate and serve hot.

RECIPE CARD FOR PAPAD CURRY

Cuisine – Indian

Course – Main Course

Author Tina

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

INGREDIENTS

Papad -200 GM

2-3 Garlic cloves

1 Potato ( medium size)

1 Tomato ( medium size)

1 Onion (medium size)

1/2 tsp Turmeric Powder

1 Tsp Coriander powder

1 Tsp Garam masala powder

Mustard oil

Salt to taste

SERVINGS -4

HOW TO COOK PAPAD CURRY

Put mustard oil in pan. Fry papad pieces and set aside.

Next take tomato, onion, garlic cloves in a plate. Cut them into pieces. Put in a blender and make smooth paste.

Cut Potato into wedges and fry them in oil.

As potatoes become golden, add the paste of tomato onion and garlic cloves.

Add 1 tsp coriander powder, 1/2 tsp turmeric powder and salt in the pan.

Cook till the raw smell of the masala goes away.

Add water.

As water starts boiling, add the fried papad. Sprinkle 1 Tsp Garam masala powder and finish cooking.

Transfer to a plate and serve.

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.

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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.

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.

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.

ALOO TIKKI CHAAT RECIPE| Cook Chaat at home

Here’s presenting Kolkata style tikki chaat recipe. It is easy to cook Chaat. Even a novice cook can cook this recipe easily.

Aloo tikki chaat- a super delicious chatpata dish. I have used only pinch of oil, thus making it healthy.

Fried potato balls topped with sweet and tangy tamarind chutney is popular all over India.

This simple appetising snack that mainly originated in North India is now hugely popular all over India. I personally had this for the first time when I visited Varanasi in my school vacation. During our sight seeing trip, we skipped lunch but were hungry like rats rattling inside tummy. There we spotted a vendor selling something hot across street. On reaching closer we spotted potato balls all sizzling hot on a oven. Little me loved those balls topped with green and red chutney . Trust me the flavour is still tickling my tastebud.

This is the first time I tried this recipe at home. The preparation varies from kitchen to kitchen. This version is one that I indulged a while ago in our local chaat vendor. You can make it onion free. Also I haven’t used any filling just to make it simple. If you wish you can make filling of your choice like cholar dal or even paneer.

I keep chutney ready at home in case I am in mood for chaat eating. Will share the recipe of chutney soon.

Let’s start making this.

TIPS

Better to use freshly boiled potatoes than frozen one. That makes the taste better.

I have used besan for binding. You can use rice flour or bread crumbs or even oats powder.

STEP BY STEP RECIPE WITH PHOTOS

Peel off potatoes and boil them. Chop them into pieces.

Now put the spices – 1 tsp cumin powder and 1 tsp Salt and 1/4 tsp turmeric powder.Then mash everything together.

Potatoes with spices.

Add 6-8 spoon besan and start kneading again.

Make small balls or tikkis.

Time to drizzle oil in pan. Place the tikkis and fry them.

Prepare the curd. Take the curd in a bowl. Whisk it with 1 tsp of salt and sugar(tastewise). It’s ready for topping. Take the tikkis on a plate. Top it with curd and chutney. Sprinkle sev and it’s ready.

STEP BY STEP PREPARATION WITH VIDEO.

RECIPE CARD FOR ALOO TIKKI CHAAT

Cuisine – Indian

Course – Snack

Yield -10 pieces

Prep time -10 minutes Cook time – 15 minutes Total time -25 minutes

AUTHOR – TINA

INGREDIENTS

Potatoes -6-8

Turmeric powder -1/4 tsp

Cumin powder -1/2 tsp

Salt -1/2 tsp

6-8 spoon Besan

Sev

HOW TO MAKE TIKKIS.

Take the potatoes. Peel off the skin and boil them.

Then take potatoes on a plate. Put the spices. Mix everything.

Then add the besan and mix well.

Make tikkis.

Drizzle oil in pan and fry the tikkis.

Put tikkis on a plate. Add spoon of curd on top. Then add Tamarind chutney. Sprinkle sev and serve.

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.