Lunch – Page 2

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

January 20, 2020October 5, 2019 by admin

Stuffed Potato Paneer Capsicum

Stuffed capsicum is very tasty to eat Capsicum contains vitamin A which is very good for eyesight It is very easy to make capsicum stuffed vegetable. You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more Today I will tell you stuffed capsicum of cheese and potato stuffings Follow the steps given below to make Stuffed Capsicum …

Course Breakfast, Dinner, Indian, Lunch, Main Dish

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 24kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Knife
Plate

Ingredients

2 Unit Capsicum
4 – 5 Unit Medium size Potato
1 Unit Medium Onion
1 Unit Green Chili
1 Cup Mashed Cheese
1 tsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Red Chili Powder
1/2 tsp Amchur Powder
1/2 tsp cumin seed
1 Pinch Asafoetida / Heeng
1/2 tsp Garam Masala
as per taste Salt
2 tsp Oil

Instructions

To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
Peel the potato.
Mash the potatoes.
Mash 1 cup of cottage cheese too.
Finely chop 1 medium sized onion.
Now put the kadhai/pan on the gas.
Put 2 spoons of oil in the kadhai/pan.
When the oil is hot, add half a teaspoon of cumin seeds.
When cumin starts crackling add a pinch of asafoetida.
Add 1 teaspoon ginger garlic paste.
Then add chopped onions in the kadhai/pan.
And fry until the onion turns light brown.
Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
And mix the spices with a spoon.
After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
Now mix the potatoes well with the spices.
Add half teaspoon mango powder and half teaspoon garam masala.
Then pour 1 cup of mashed cheese on top of the potato.
Mix the paneer well with the spices and potatoes.
And fry the entire mixture for 2 minutes to 3 minutes.
Remove the mixture in a plate and keep it aside.
Now wash 2 capsicum properly.
Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full.
so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
Now fill the mixture by pressing it with the help of a spoon.
Take care, not to separate the caps of the capsicum while filling the mixture.
When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
Put kadhai/pan on the gas.
Put 3 tablespoons oil in the kadhai/pan.
When the oil is hot,
Then place capsicum in the kadhai/pan.
And reduce the flame to medium.
Cover the lid on the kadai / pan.
After 1 minute flip the side of the capsicum.
Cover the kadhai/pan with lid.
Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
Turn off the gas when the capsicum are cooked from all sides.
And eat stuffed capsicum with paratha, roti or puri.

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

December 21, 2019October 3, 2019 by admin

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5 from 1 vote

Baingan Bharta / Mashed Egg Plant

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.

Course Dinner, Lunch, Main Dish

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 37kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Bowl
Plate
Knife

Ingredients

1 Unit Brinjal / Baigan, weight should be approx 200 grams
1 Unit Big Onion/ Bada Pyaz, Chopped finely
2 Unit Big Tomato / Bada Tamatar, Chopped finely
1 Unit Green Chili / Hari Mirch, Chopped finely
1 inch Ginger / Adrak, Chopped finely
4 clove Garlic / Lahsun, Chopped finely
1 tsp Cumin Seed / Jeera
1 tsp Coriander Powder / Dhaniya Powder
1/2 tsp Garam Masala Powder
2 tsp Coriander leaves / Dhaniya Patti
1/2 tsp Dry Mango Powder/ Amchur Powder
as per taste Salt / Namak
3 tsp Oil / Tel

Instructions

Take an eggplant to make brinjal bharta. Wash the brinjals.
Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
Now place the brinjals on an iron plate.
And cook the eggplants.
Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
When the eggplant is cooked, its skin will start to get lighter.
When the eggplant is half cooked, push the garlic inside the eggplant.
When the eggplant is cooked, its skin will start to peel lighter.
Now remove the eggplant from the gas.
When the eggplants become slightly cold cut off the top of the brinjal.
And remove the eggplant peel.
Remove the peel of the brinjal. No peel should be avoided at all.
Throw the eggplant peel.
After this, make a knife incision in the brinjal.
If there are seeds in the brinjal, remove the seeds with the help of a spoon.
When the seeds are out, mash the brinjals with the help of a spoon.
Now finely chop the onion.
Finely chop tomatoes.
Cut 1 inch ginger into slices. Also cut green chilies.
Now put the kadai / pan on the gas.
Put 3 tsp oil in the kadai / pan.
When the oil is hot, add cumin seeds to it.
When the cumin starts crackling add asafoetida to it.
Then add green chili.
Then add chopped onions.
Add chopped ginger too.
Fry onion. When the onion turns light brown.
Then add chopped tomatoes, Now mix tomatoes.
Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
Then add mashed eggplant.
Mix the eggplant with the spices.
Turn down the flame to medium,
And cook for 3 minutes.
Keep stirring the brinjals in between.
After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
Cook for 2 more minutes.
And finally, add chopped coriander.
And cook for 1 minute.
And serve with roti or paratha.

Video

Notes

If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
With this, the problem of insomnia is overcome and the body’s immunity increases.

Chhola Curry / White Chana Curry / Chickpea Curry

December 21, 2019September 29, 2019 by admin

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5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …

Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 5 People

Calories 87kcal

Equipment

Kadhai / Fry Pan
Big Bowl
Big Spoon
Pressure Cooker

Ingredients

200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
1 Unit Big Onion / Bada Pyaz, Finely Chopped
6 Unit Clove / Laung
1 Unit Big Cardamom / Badi Elaichi
2 Unit Bay Leaf / Tej Patta
7 Unit Black Pepper / Kali Mirch
1 tsp Cumin Seed / Jeera
3 Unit Small Cardamon / Chhoti Elaichi
1 Unit Green Chili / Hari Mirch, Finely Chopped
3 Unit Big Tomato / Bade Tamatar, Finely Chopped
1 tsp Turmeric (haldi) powder
1.5 tsp Coriander / Dhaniya Powder
2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
as per taste Salt / Namak
2 tsp Black Tea / Chai Patti
1/2 tsp Raw Mango / Amchur Powder
1/2 tsp Red chili / Lal Mirch Powder
3 tsp Oil

Instructions

Soak the chickpeas in water for 8 hours.
Wash the chickpeas with water, add them to the cooker, and also add salt.
Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
Sieve the tea water with a sieve And pour that water into the cooker.
Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
Put gas on the pan. Add 3 tsp of oil.
Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
Add chopped onions and green chillies to the kadai / pan.
Fry the onion until light brown.
When the onions are roasted add chopped tomatoes and turmeric powder.
Add some salt and stir, Then put the lid on the Kadai / pan.
Cook tomatoes.
When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
Add 1.5 glasses of water and salt as per taste.
Let the vegetable boil.
Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
Serve hot chickpeas with puri or rice.

Raw Banana Kofta / Kachche Kele Ka Kofta

June 10, 2020September 24, 2019 by admin

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4.50 from 2 votes

Raw Banana Kofta / Kachche Kele Ke Kofta

Today I will tell you how to make raw banana kofta sabzi / kachche kele ka kofta. Ripe bananas are very beneficial for health and raw banana is also very good for health. By the way, raw banana vegetable can be made in many ways, the matter of raw banana koftas is different. The raw banana kofta vegetable is very tasty to eat, even if a guest comes, you can make it. You can sometimes make banana kofta sabzi at home to change your taste. If you want, you can eat banana koftas in this way without even making curry. Follow the steps given below to make Banana Kofta curry recipe ….

Course Dinner, Indian, Lunch, Main Dish, Snacks

Cuisine dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 18kcal

Equipment

Fry Pan / Wok
Plate
Spatula
Mixer Grinder
Knife
Bowl
Pressure Cooker

Ingredients

1 Unit Raw Banana / Plaintain / Kachcha Kela
1.5 tsp Gram Flour / Besan
1 Unit Big Onion / Pyaz
3 Unit Local Tomato / Desi Tamatar, if local / desi tomato is not available then take hybrid tomato
2 Unit Green Chili / Hari Mirch
1 inch Ginger slice / Adrak ka tukda
1 pinch Asafoetida / Heeng
1 tsp Coriander Seeds / Khadi Dhaniya
2 tsp Coriander leave / Dhaniya Patti
as per taste Salt / Namak
100 grams Oil for frying Kofta, if kofta’s are more or less, you can take oil sufficient for frying
2 tsp Oil, To make curry

Instructions

To make a banana kofta, first take a raw banana.
And divide raw banana into 2 pieces.
After that put raw banana in the pressure cooker and add about a cup of water.
After this, cook the banana by giving it a whistle in the cooker.
Remove the banana peel when the pressure comes out from the cooker.
Then mash the banana.
Now add one and a half teaspoon gram flour, finely chopped coriander, a pinch of asafoetida to the mashed banana and add a little salt too.
Besan is not to be added too much, otherwise, only gram flour will appear in banana koftas.
Now mix the mixture.
After this, take a little mashed mixture in your hand and make medium size spherical ball.
Make all the balls of that mixture.
Now put a kadhai/frying pan on the gas.
Pour oil into the kadhai/ fry pan.
When the oil is hot, turn the gas to medium flame. Now put the balls in hot oil and keep in mind that the gas remains on medium flame.
Keep driving the balls with a spoon and changing their sides so that the balls do not burn.
And fry them till they turn light brown.
When the balls become slightly bad, take them out of the oil.

Now we’ll prepare mixture for Kofta Curry

For curry spice, take three chopped tomatoes, one onion, 8 to 10 cashews, 2 green chilies, 1-inch piece of ginger, two red chilies, one spoon of coriander seeds.
And put all the spices in the jar of the grinder.
And grind them until they are slightly coarse in the grinder.

Now we will prepare curry for Kofta

Now take out the extra oil from the kadhai/ fry pan and leave two spoons of oil in it.
When the oil is hot, add cumin seeds and red chili.
When the cumin starts crackling.
Add the grinded spices to it.
Now fry the spices.
Fry the masala till the masala starts leaving the oil.
Now add two spoonfuls of beaten curd to the spices.
And the spices keep stirring. The spices have to keep running until the curd mixes well.
When the curd mixes well with the spices, add about a glass of water to it and add salt as well.
Turn high the flame.
As soon as the curry comes to a boil add the koftas in it.
Also, put garam masala along with it.
Cover the pan with lid.
And reduce the flame to medium.
Cook for about 5 minutes.
If you feel that the water is less then you can add more water.
Put a tempering pan on a separate gas. When the pan is hot, add 1 teaspoon Kasuri Methi to it.
Add hot kasoori methi to the kadhai/fry pan.
Close the lid.
Cook for about 5 minutes.
Delicious koftas are ready. You can eat koftas with pulav or with roti or with paratha or puri. These are very easy and tasty koftas. Please make these koftas at home and also provide feedback in the comment box.

Video

Notes

Try more recipe’s of Banana…

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji

December 21, 2019September 23, 2019 by admin

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5 from 1 vote

Boiled Potato Tomato Matar Curry / Uble Aloo Tamatar Matar Sabji

Today I will tell you the potato tomato pea vegetable. By the way, it is very easy to make potato tomato pea vegetable. You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes. And the second way is to boil the potatoes first and then make tomato pea vegetable. Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable. This vegetable is very easy to make and is made immediately and is often made in everyone’s homes. This vegetable can be made in both dry and succulent manner. Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice. Follow the steps given below to make potato tomato pea vegetable…

Course Breakfast, Dinner, Indian, Lunch, Main Dish

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 15kcal

Equipment

Kadhai / Fry Pan
Pressure Cooker
Spatula
Knife
Bowl

Ingredients

4 Unit Potato
1 Unit Onion / Pyaz, Chopped
2 Unit Tomamto / Tamatar, Chopped
1 Unit Red Chilli / Lal Mirch, Break in two pieces
1/2 tbsp Turmeric (haldi) powder
1/2 Cup Green Peas / Hari Matar
1 tsp Coriander / Dhaniya Powder
2 tsp Coriander leave / Dhaniya Patti, Finely Chopped
as per taste Salt / Namak
2 tsp Oil / Tel
1/2 tsp Red Chili Powder / Lal Mirch Powder
1/2 tsp Garam Masala Powder

Instructions

First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
Then put the kadai or fry pan on the gas.
Put oil into the kadai / pan.
When the oil is hot, add cumin seeds to the oil.
When the cumin starts crackling, add the red chillies.
Then add chopped onions to the pan.
Fry the onion when the onion turns light pink then add chopped tomatoes.
Cook tomatoes. As soon as the tomatoes are cooked, add the peas.
Then add turmeric powder and coriander powder to it.
And also add salt.
Stir the mixture and cover the pan with a lid.
So that the tomatoes and peas cook well and the masala also cooks well.
When tomatoes and peas are cooked add lightly mashed potatoes.
Mix the potatoes well with a spoon.
Cook for two minutes.
Then add 1.5 cups of water.
Mix the curry with a spoon. Add 1/2 teaspoon garam masala and 1/2 teaspoon red chilli powder.
Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander. Cook the vegetable on low flame for five minutes.
Now the curry is ready. Eat this delicious curry with paratha, roti, puri or rice and enjoy.

Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

December 21, 2019September 23, 2019 by admin

Garlic Desi Ghee / Lehsun Desi Ghee Tadka

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Garlic Desi Ghee Tadka / Lehsun Desi Ghee Tempering

Today I will tell you how to make chilli garlic tempering / lehsun lal mirch tadka. Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe. You can add garlic tempering to any recipe, add to dal or any vegetable or curry. If ever your recipe has become a little bad taste then add garlic tempering to the recipe, your recipe will be amazingly delicious. Add garlic tempering to the vegetable and enjoy the recipe. Follow the steps given below to make a delicious Tadka of garlic…

Course Breakfast, Dinner, Indian, Lunch, Main Dish, Pickle

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 4 People

Calories 27kcal

Equipment

Tadka Pan
Spoon
Knife
Bowl

Ingredients

3-4 Cloves / Kali Garlic / Lehsun, Cut in 3 to 4 pieces
2 Unit Red Chilli / Lal Mirch
3 tsp Butter/ Desi Ghee
1 tsp Cumin / Jeera Seeds
1/2 tsp Red Chilli / Lal Mirch Powder

Instructions

First take one tadka pan and place on the gas. Switch on the gas on medium flame.
Add 3 tsp of desi ghee / country ghee in the pan.
Allow ghee to heat. When smoke starts blowing from the ghee, add chopped garlic into desi ghee.
Stir garlic with spoon. Let fry garlic for 20 seconds. After that add pieces of red chilli.
Add cumin seeds after 10 seconds. Roast cumin.
Fry the garlic till light brown.
Turn off the gas and add red chilli powder.
Now garlic red chilli / lehsun lal mirch tadka is ready.

Video

Notes

Garlic is very good for health, stomach, in joint pain and garlic tempering adds extra flavour to any recipe.

Pointed Gourd Curd / Parwal Dahi Dry Recipe

February 12, 2020September 21, 2019 by admin

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5 from 1 vote

Pointed Gourd Curd / Parwal Dahi Recipe

Parwal is abundant in minerals and vitamins. Green vegetables are also very delicious to consume and essential for health. There are many individuals who do not like eating parwal at all, but do you understand that in relation to vitamin-A, vitamin-B1, vitamin B2 and vitamin-C, calcium is also discovered in abundance, which is the quantity of calories. Today I will tell you such dry vegetable of Parwal that even if you do not like the vegetable of Parwal, it will also lick fingers after eating the vegetable and will make dry parwal recipe again and again.

Course Breakfast, Dinner, Indian, Lunch, Main Dish

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 People

Calories 28kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Knife
Plate

Ingredients

200 Grams Pointed Gourd
1 Unit Onion / Pyaz, chopped
1 Unit Green Chilli / Hari Mirch, chopped
2 Unit Whole Red Chilly / Lal Mirch, break in two pieces
1 tsp Coriander Seeds / Khadi Dhaniya, Break coriander seed in mortar and pestle
1/2 tsp Turmeric (haldi) powder
2 tsp Oil / Tel
2 tsp Curd / Dahi / Yogurt, Beat the curd
1 tsp Coriander leave / Dhaniya Patti, chop coriander leave
2 tsp Oil

Instructions

First rinse the pointed gourd / parwal with water. And cut one pointed gourd into 4 pieces.
Take an onion and chop it well.
Crush the coriander seed coarsely with mortar and pestle.
Now put the kadai / fry pan on the gas. Add 2 tsp of oil in kadai / fry pan.
Then add cumin seeds to the oil. When the cumin seeds start crackling add red chillies.
After 10 seconds add chopped green chilli and chopped onion.
Stir spices with spatula.
Fry until light pink.
After that add coarse coriander. Stir for 30 seconds.
After that add turmeric into kadai / fry pan. Fry the spices for about a minute.
Then add chopped pointed gourd / parwal to the spices.
Mix chopped pointed gourd / parwal with spices.
Cover the lid on the kadai / fry pan.
Leave the lid of the kadai / fry pan closed for five minutes. Keep stirring the vegetables periodically. If the vegetable is not fully cooked, then close the lid of the kadai / fry pan again.
Open the lid again and check if the vegetable is cooked.
If the vegetables are cooked, add the 2 tbsp beaten curd onto pointed gourd / parwal.
Keep stirring the vegetable for one minute. Add salt to the sabji as per taste.
Add red chilli powder and garam spice / masala to the vegetable.
Mix spices to the vegetable and close the lid of kadai / fry pan. Leave the lid closed for one minute. So that the aroma of garam masala properly mixes with the vegetable.
Sprinkle coriander leaves on curd dry parwal recipe. Now recipe is ready. Serve recipe with poori, paratha, chapati or nan.

Notes

You can also try Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Hotel Vali Matar Panner / Cheese Peas Curry

December 21, 2019September 21, 2019 by admin

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5 from 2 votes

Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry

Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …

Course Dinner, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 People

Calories 497kcal

Equipment

Kadhai / Fry Pan
Big Spoon
Bowl
Mixer Grinder and Jar

Ingredients

250 Grams Cheese / Paneer
1 Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
3 Unit Big Onion / Pyaz
1 inch Ginger Sliced
2 Unit Green Chilli / Hari Mirch, Sliced
4 – 5 Unit Big Tomato / Bade Tamatar
1 tsp Cream, optional
2 leaves Bay Leave / Tej Patta
1 tsp Cumin Seed / Jeera
2 Unit Green Cardamom / Hari Elaichi
1 Unit Big Cardamom / Badi Elaichi
8 – 10 Unit Cashew / Kaju, Fry little brown
1 tsp Degi Red chilli / Degi Lal Mirch
as per taste Salt
100 grams Oil, for frying cheese cubes / paneer
2 tsp Oil, Chhaunk lagane ke liye / To Blow

Instructions

First cut the paneer into cubes.
After that take one fry pan / Kadai. Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
When the paneer is roasted, take it out in a plate and keep it aside.
Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
Make the paste of onion. Paste should be coarse.
Make the paste of Tomato.
After frying the paneer, we took it out separately. Now if there is more oil in the pan, then take out more oil in a separate bowl. Leave 2 tsp of oil left in the pan.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
After one minute add coarse paste of onion in the pan / Kadai.
Fry the onion for 1 minute, When the onion paste turns light pink. Add turmeric powder, coriander powder to it.
Fry the spices. Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried. Then put tomato paste in the pan / kadai.
Fry tomatoes with spices. Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
Add one glass of water in the pan / kadai.
After that add fried cubes of cheese in the pan / kadai.
If you think the stock is less then add more water. If You want, you can add 1 tbsp cream.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the pan
As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
Keep the lid closed for 1 minute. So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
Now take again the same tadka pan and place on the gas.
When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.

Notes

Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.

You can also try few more recipe’s of paneer/ cheese …

Stuffed Potato Paneer Capsicum/ Bharwa Aloo Paneer Shimla Mirch

Pudina Raita / Mint Raita / पुदीना रायता

February 12, 2020September 14, 2019 by admin

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5 from 1 vote

Pudina Raita / Mint Raita / पुदीना रायता

Mint / Pudina raita is flavourful, refreshing and cooling raita recipe made from yogurt, mint leaves and usual spices. Perfect raita recipe for summer season.Mint and curd both are very good for stomach and gives relief to stomach.This mint / pudina raita fights against the hot weather summers.

Course Breakfast, Indian, Lunch, Main Dish, Starter

Cuisine Breakfast, Indian, Main

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 People

Calories 35kcal

Equipment

Mixer Grinder
Bowl
Spoon

Ingredients

10 tsp Mint / Pudina Leaves
1/2 tsp Roasted Cumin / Jeera Powder
1/4 tsp Black Pepper / Kali Mirch
1/4 tsp Red Chilly / Lal Mirch Powder
As per taste Black Salt / Kala namak
150 Gram Curd / Dahi / Yogurt

Instructions

First take 6 tbsp of mint / pudina leaves. Properly clean with water.
After that place 6 tbsp of mint leave in the jar of mixer grinder.
Grind the mint leaves in the grinder and make paste.
Take 150 grams of curd/ yogurt in a bowl.
Beat the curd with fork.
Add mint paste in the beaten curd.
Mix the paste and curd.
Add black pepper, black salt, roasted cumin powder, red chilly powder in the mixture. Now Mint / Pudina raita is ready. Enjoy with paratha or poori or with the meal.

Notes

Perfect raita recipe for summer season.
Mint and curd both are very good for stomach and gives relief to stomach.
This mint / pudina raita fights against the hot weather summers.

You can also see different raita’s …

Poori / Puri

February 11, 2020September 14, 2019 by admin

Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.

Print Pin

5 from 2 votes

Poori / Puri / Deep-Fried Bread

Puri or Poori is a deep-fried bread, famous in Indian subcontinent. This recipe is eaten for breakfast or snacks to change the taste. It is usually served with bhaji or curry. It can also be eaten with sweet dishes. It is also served on special occasion or ceremonial functions along with other vegetable food or with sweet dish, offered in prayer as prasadam. Puri can be prepared with wheat flour ( atta ), sooji (coarse wheat flour) or with maide known as refined wheat flour. You can also add ajwain or cumin seed while kneading the dough to change the taste of poori. The dough rolled out in small circle and then deep fried in ghee or vegetable oil. At the time of deep frying, puri puff up like a round ball because moisture in the dough changes into steam, which try to expand in all directions. When they golden brown in color or cooked, they are removed from oil and can served hot. At the time of frying ,they may be pricked with a fork before deep frying to make flat puris for chat or bhel puri, this is also called as mathari. A punctured poori does not puff because of on steam inside poori as it it already escaped at the time of prickling. Poori also taste good with mango pickle.

Course Breakfast, Dinner, Lunch, Main Dish, Snacks, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main, snacks

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 5 People

Calories 15kcal

Cost 15 rupee

Equipment

Kadhai / Fry Pan
Big Spatula
Bowl
Rolling Pin/ Belan
Rolling Board/ Chakla

Ingredients

10 tsp Wheat Flour/ Atta, 2 tbsp is good foe making 1 poori
Water require to kneading the dough
2 tsp Oil for kneading the dough
100 ml For deep frying, or as per required

Instructions

First take wheat flour for kneeing the dough.
Add 2 tbsp oil in the flour. Mix oil with flour.
Add the water in the little amount.
And knead tight dough.
Cover the dough with cotton cover or any plate and rest it for 10 minute. Mix and press the dough again.
Divide the dough into small lemon size balls.
Place the fry pan or kadai on the gas with high flame.
Dust the dough ball lightly with flour.
Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
Meanwhile oil would be hot enough, check with drop a very small ball into oil. If the oil becomes hot, that circular ball will come up on the upper layer of oil. Now oil is hot enough to fry the poori.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Back and front both sides of poori is cooked.
Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori’s.
Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Cook the rest of poori in the same way.
Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.

Notes

You can add sooji / rava while kneading the dough to get more crispy poori’s.
You can also add ghee or oil while kneading the dough.
Do not fry poori in very hot oil otherwise it will burn the poori’s.
You can also make poori of maida flour / refined wheat flour.

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Now we’ll prepare mixture for Kofta Curry

Now we will prepare curry for Kofta

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Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry

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Pudina Raita / Mint Raita / पुदीना रायता

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Poori / Puri / Deep-Fried Bread

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Instructions

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