Matar Paneer & Ghee Rice | Tasty lunch recipe

 Matar Paneer is a tasty, creamy gravy that is made with fresh green peas & soft paneer cubes.

It's usually accompanied with chapathi or rice. I'm sharing a simple ghee rice recipe that tastes amazing with creamy matar paneer gravy.

#matarpaneer #mutterpaneer #gheerice #riceandcurry #ricerecipe #paneer #paneerrecipes #recipe #cooking #homechef #vegetarian #lunchrecipe #healthy

Methi Paratha / Thepla

Winter is the season for fresh greens & herbs like spinach/palak, Fenugreek/methi, Coriander leaves/dhaniya. During the cooler months, these greens are very easily available in the market or can easily be grown at home. In this video, I'm sharing a recipe of Methi Paratha with fresh harvested methi/Fenugreek leaves from our Garden.  

#methi_paratha #methiparatha #paratha #thepla #methiroti #methiparatharecipe  

Curried Cauliflower for chapathi & rice

 Cauliflower is a versatile ingredient that we can use to make appetizers and curries in different ways. 

Cauliflower Manchurian is an appetizer that is loved by many.

Here, I'm sharing a curry made with Cauliflower that tastes great with roti & rice

Curried Cauliflower . .

. #cauliflower #cauliflowerrecipes #curriedcauliflower #cauliflowercurry #curry #curried #getcurried #recipeoftheday #recipes #reelsinstagram #reelitfeelit #vegrecipesofindia #vegetarian #veg #vegrecipes #vegan #vegetarianrecipes #lunchrecipes #lunchbox #lunchtime #lunch #dinnerrecipes #sidedish

Malai Palak

 Malai Palak - a creamy gravy is a delicious curry with rice or roti.

A tasty and healthy curry very easy to prepare.

#malaipalak #palak #curry #cooking #homechef #recipe #food #homecook #vegetarian #healthy #tasty #lunchrecipe #spinach #spinachrecipe

Shahi Tukda

5-6 slices of sweet bread

Ghee for frying

For sugar syrup

1 Cup sugar

1 Cup water

For Rabri

1 1/2 cups milk

1/2 cup condensed milk

1 tsp cornflour

2 tsp roasted crushed badam - pista

A few strands of saffron

Tutti frutti for garnish

Method

Shahi Tukda is usually made by deep frying bread slices in ghee. But I have tawa fried them.

Prepare the sugar syrup by boiling 1 cup of sugar in 1 cup of water for 10-15 minutes.

For Rabri : Mix cornflour with 2 tbsp of milk and add it to the rest of the milk. Pour in condensed milk. Stir and cook on low heat. Once it starts to thicken, add the crushed nuts and strands of saffron. Mix well and remove from heat.

Cut the bread slices diagonally into triangle shapes.

Heat ghee on a tawa and fry the bread slices till golden brown.

Dip the fried bread in sugar syrup for a minute. Don't leave the bread slices in the syrup for long. It will become soggy. The bread slices must be crunchy.

Arrange on a plate. Drizzle with the Rabri/thickened milk and garnish with tutti frutti.

Serve hot.

Garlic Cilantro Kulcha

Ingredients


2 cups whole wheat flour or Pillsbury Multigrain Atta
3 cloves of garlic minced
a bunch of finely chopped cilantro (dhaniya leaves)
1 tsp baking powder
1/2 cup of plain yogurt (dahi)
salt to taste
warm water for kneading the dough

To garnish


2 tbsp of salted butter
1 clove of garlic minced
a small bunch of finely chopped cilantro

Mix these ingredients together in a small bowl & set aside.

Method


Mix together flour, garlic, cilantro, yogurt, baking powder & salt in a bowl till its a crumbly mixture. Add warm water, a little at a time & knead into a soft dough. Cover this with a plastic wrap & set aside for an hr.

Make lemon sized balls from the dough & roll out into a medium thick circle.

Cook them one at a time on a hot skillet till both sides are cooked.

Brush the warm kulcha with the butter flavored with minced garlic & cilantro.

Serve warm with subzi or raita.

Punjabi Papdi Chaat

Ingredients

For Papdi

1 cup all purpose flour (maida)

2 tbsp sooji (rawa)

salt to taste

1/2 tsp red chilli powder

oil to deep fry

Remaining ingredients

1 cup sev or bhujiya

1 potato (boiled & peeled)

1 cup sweet chutney

1 cup green chutney

1 cup tomato ketchup

1 cup plain yoghurt

1 tsp red chilli powder

1 tsp jeera powder

1 tsp chaat masala

2 tsp tomato ketchup

Chopped coriander leaves

salt to taste

Method

Combine together maida,sooji,salt,chilli powder & knead to a firm dough. Roll like a chappathi & cut into small rounds with a cutter. Deep fry in oil till golden brown. Remove & set aside.

Cut potato into small bite-sized cubes.

Sweet Chutney - Combine 2 tsp tamarind pulp with half cup of water. Add a small piece of jaggery & bring to a boil. Boil for 5 mins. Turn of heat & add 1/2 tsp jeera powder & salt to taste.

Green Chutney - Grind together a bunch of coriander leaves,mint leaves & 3-4 green chillies. Add salt to taste.

Mix together one bowl of yoghurt with 1/2 tsp red chilli powder, 1/2 tsp jeera powder & salt to taste.

Spread papdis on a plate in a single layer.

Spread a layer of chopped potatoes.

Pour 2 tsp each of the yoghurt mixture, green chutney & sweet chutney on top of the papdi & potatoes.

Sprinkle sev & garnish with chopped coriander leaves.

Serve immediately or the papdi will get soggy.

Enjoy!!

This recipe is a part of Srivalli's Kid's Delight - Street Food Event

Channa Masala

Ingredients

1 cup kabuli channa

2 medium onions

1 tsp coriander-cumin(jeera) powder

1 tsp pepper

3-4 cloves garlc

1" piece ginger

2-3 green chillies

1 tsp channa masala

1 tsp garam masala

1 tsp kichen king masala

3-4 tsp oil

coriander leaves for garnishing

Method

Soak channa overnight. Next morning, pressure cook with salt till done. Keep aside.

Grind together onions,ginger,garlic & green chillies. Saute in oil till brown. Add dry spices & mix well. Cook for a few mins.

Add drained channa. Mix well to coat channa with spices.

Turn off heat & garnish with coriander leaves.

Serve hot with poori/roti.

Batata Vada(Fried Potato balls dipped in gram flour batter) with Tamarind Chutney

Ingredients

For Batata Vada

3 potatoes (boiled & peeled)

1" piece ginger

2-3 cloves of garlic

3-4 green chillies

a bunch of chopped coriander leaves

a handful of curry leaves

2 tsp oil

salt to taste

oil for deep frying

For the batter

1 cup besan (gram flour)

1/2 tsp chaat masala

1/2 tsp red chilli powder

salt to taste

Method

Mash/crumble the boiled & peeled potatoes & set aside.

Finely mince ginger, garlic & green chillies together.

In a pan, heat 1 tsp oil. Add the minced mixture & saute for a few mins. Add the potatoes, curry leaves,coriander leaves & salt to taste. Mix well.

Turn off heat & allow to cool.

Make lemon sized balls & set aside.

Make a thick batter using the besan,water & add salt,chilli powder & chaat masala. Mix well.

Coat the potato balls with the batter & deep fry in oil.

Remove & drain excess oil on a paper towel.

Serve hot with ketchup / tamamrind chutney(recipe below)

Tamarind Chutney

Add 3-4 tbsp of tamarind paste to 1 cup of water. Bring to a boil. Add a handful of jaggery & stir well till it dissolves. Add a pinch of red chilli powder,garam masala powder & jeera powder. Cook for a few mins till you get the required consistency.

Allow to cool & serve with any appetizer of your choice.

You can also make a little extra & store it in your refrigerator.

This recipe is a part of Srivalli's Kids Delight - Street Food Event

Aloo Dum(Baby potatoes in spicy gravy)

Ingredients

5-6 Baby potatoes

1 onion (ground to paste)

1 tsp jeera

1 tsp red chilli powder

1 tsp garam masala powder

1 small tomato (ground to paste)

2 tbsp plain yoghurt (curd/dahi)

a bunch of finely chopped coriander leaves

a pinch of sugar

salt to taste

oil for frying

Method

Boil & peel baby potatoes.

In a pan,heat 2 tbsp oil & add jeera seeds to it. Add the peeled baby potatoes(whole) into the pan & fry till all the sides turn golden brown.

When the potatoes are done, remove from pan & set aside.

In the same pan, add the onion paste & saute till it changes colour. Add the dry masalas & saute for a few mins. Take care not to burn the masala. Add the tomato paste & cook on low flame for a few mins. Then add the beaten yoghurt & cook on low heat for 2-3 mins.

Add salt to taste & a pinch of sugar. The sugar helps bring down the sour taste of the tomato & yoghurt.

Now add the potatoes,turn off heat & coat the potatoes with the gravy. Cover for a few mins for the potatoes to absorb the flavour.

Garnish with finely chopped coriander leaves.

Serve hot with roti.

Pav Bhaji ( Spicy mashed veggies with burger rolls)

Ingredients

1 pkt pav buns/hamburger rolls

1 onion (pureed)

3-4 cloves of garlic (minced)

1 tomato (pureed)

1 cup chopped veggies(carrot,beans,cauliflower,peas)

1 potato (boiled & peeled)

2 tsp pav bhaji masala

1 tsp red chilli powder

1 tbsp butter

a small bunch of cilantro (finely chopped)

salt to taste

Method

Heat 1 tsp oil in a pan. Add the garlic paste & saute till the raw smell changes. Then, add the onion paste & saute till it changes color. Add the pav bhaji masala(the pav bhaji masala & buns/bread rolls are easily available in grocery stores) & red chilli powder & saute for a few mins. Add the pureed tomato & cook for a few mins.

Now add the veggies except the potato, add some water & cover & cook on simmer till the vegetables ae tender.

When the veggies are cooked, crumble the boiled potatoes & add to the pan. Mix all the veggies together well with the masala. Add salt to taste & cook for a few more mins.

Mash all the ingredients in the pan using a potato masher. Continue to cook till all the water has been absorbed.

Garnish with finely chopped cilantro & turn off heat.

Finely add 1 tbsp of butter.

Serve hot with toasted pav buns/hamburger rolls.

This recipe is a part of Srivalli's Kids Delight - Street Food Event

Tri-color sauteed veggies

Ingredients

2 potatoes(boiled, peeled & cubed)

1 cup carrot(cubed)

1 cup beans(finely chopped)

1 cup green peas

2 red onions finely chopped

4-5 green chillies(slit)

1/2 tsp turmeric powder

2 tsp oil

salt to taste

Method

Heat oil in a pan, add onions & saute till they turn pink. Add slit green chillies & fry for 2-3 mins.

Add the carrot,peas,beans,turmeric powder. Cover & cook on simmer till the veggies r tender. Add the boiled & cubed potatoes, salt & saute till the veggies r cooked well & turn off heat.

Serve hot with rotis.

Entry for "Healing Foods-Carrots" Event by Suma's Veggie Platter & Siri's Corner

Paneer Paratha

Ingredients

2 cups wheat flour

1 cup grated paneer

1 onion finely chopped

2 tsp red chilli powder

1 tsp jeera/cumin seeds

a small bunch of finely chopped coriander leaves

salt to taste

ghee for frying parathas

Method

Knead the wheat flour with water into a soft dough as you do to make roti.

In a bowl, take grated paneer,add chopped onion,jeera,chilli powder,coriander leaves & salt to taste & mix together.

Divide the dough into 15 equal balls. Flatten each ball & roll out a little. Place the paneer mixture in the middle & cover to seal the sides. Roll out into a paratha.Heat a griddle. Place the paratha on the griddle & cook both sides. Add some ghee on both sides & cook till both the sides turn golden brown.

Serve hot with yoghurt & pickle.

Entry for "Global Kadai" event on Sandhya's blog

Aloo Gobi

Ingredients

1 cauliflower

2-3 potatoes

1 tsp jeera

2 onions (finely chopped)

1-2 tsp red chilli powder

1/2 tsp turmeric powder

1 tomato (chopped)

a small bunch of cilantro(chopped)

1 tsp oil

Method

Wash & cut cauliflower & potato into bite size pieces.

Heat oil in a pan & add jeera. When it begins to change color, add chopped onions & saute till it begins to turn brown. Add red chilli powder & saute for a few mins. Add chopped tomato & saute.

Add the chopped vegetables,turmeric powder,1/2 cup water & cover & cook on simmer.

When the vegetables are cooked, add salt & mix well. Cook till all the water is absorbed.

Garnish with chopped cilantro.

Serve hot with roti/chappathi.

Dal Fry

Ingredients

1 cup yellow moong dal

2-3 cloves of garlic

1 red onion

3-4 green chillies

1 tomato

a small bunch of cilantro

a pinch of turmeric powder

salt to taste

For seasoning

1 tsp mustard

2-3 dry red chillies

3-4 curry leaves

Method

Finely chop garlic,onions,tomato & cilantro & slit green chillies.

Heat 1 tsp oil in a pressure cooker. Add chopped garlic & saute till it begins to turn light brown. Add chopped onion,green chillies & saute. Add chopped tomato,cover & cook on simmer for 4-5 mins. Pour 2 cups water, add washed moong dal,turmeric powder,cilantro & salt to taste.

Pressure cook for 2-3 whistles.

To season: Fry mustard seeds,dry chillies & curyy leaves in 1 tsp of oil.

Add to the dal.

Serve hot with rice/chappathi.

Paneer Tikka

Ingredients

200 gms paneer

1 big onion

1 green pepper

1-2 tomatoes

1/4 cup yoghurt

3-4 green chillies

a small bunch of coriander leaves

a small bunch of mint leaves

1 tsp red chilli powder

1 tsp amchur(dry mango powder)

salt to taste

1-2 tsp oil

Method

Cube the paneer & cut the veggies into medium sized pieces.

Coarsely grind green chillies mint & coriander leaves. Add this,salt & other spices to the yoghurt. Mix well.

Marinate the paneer & veggies with the yoghurt for 1 hr.

Pre-heat oven to 400F.

Thread the veggies & paneer  thru a skewer  alternating paneer & veggies.

Drizzle with oil.

Place the skewers on a baking tray to collect the excess oil that drips while baking.

Bake for 15 - 20 mins.

Serve hot.

Chole - Bhature

Bhatura

Ingredients

1 cup maida

1/2 cup wheat flour (atta)

salt to taste

1/2 cup plain yoghurt

water (if required)

oil for deep frying

Method

Mix the maida & wheat flour together. Add salt to taste. Knead into a dough using yoghurt & water(if required). Let the dough stay covered for 4-5 hrs.

Make balls & roll into pooris. Deep fry in hot oil.

Serve with chole.

Chole

Ingredients
1 cup white channa
2 big onions
1 tomato(cut into big pieces)
1 tsp coriander-cumin powder
1 tsp pepper
4-5 cloves garlic
1" piece ginger
3-4 green chilles
1 tsp channa masala
1 tsp garam masala
small bunch of finely chopped coriander leaves & onion rings to garnish

Method
Soak channa overnite. Next morning pressure cook with salt till done.
Grind together onions, ginger, garlic & green chillies. Saute in oil till brown. Add spices & mix well. Add tomato & saute for a few mins. Add cooked channa. Mix well to coat channa with spices. Turn off heat.
Serve garnished with coriander leaves & onion rings.

Entry for "Global Kadai" event on Sandhya's blog

Rajma Masala (Red Kidney Beans)

Nutritional Value: Kidney beans are a very good source of cholesterol-lowering fiber.In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.

Ingredients

1 cup Rajma (soaked overnight)

2 onions (finely chopped)

3-4 pods of garlic(minced)

2 tomatoes (pureed)

2 tsp of chilli powder

1 tsp of garam masala powder

1 tsp of cream(malai)

a small bunch of cilantro(finely chopped)

salt to taste

Method

Soak the rajma overnite(approx 7-8 hrs)

Pressure cook till u hear 5-6 whistles &turn off heat.

Meanwhile, in a pan, heat 2 tsp of oil & add the minced garlic. When it begins to turn brown, add chopped onions & saute till it turns golden brown.

Add the dry masalas & saute for a few mins.

Then add the tomato puree & cook for a few mins till it begins to leave the sides of the pan.

Add the cooked rajma, salt & some water to bring to required consistency.

Allow to cook for a few mins. Turn off heat before adding cream & mix well.

Garnish with chopped cilantro.

Serve hot with roti.

Paneer Bhurji

Nutritional Value: Paneer/Cottage Cheese

Ingredients

200 gms paneer (crumbled/grated)

2 tomatoes

1 big onion( finely chopped )

3-4 green chillies

1" piece ginger

1 tsp garam masala powder

1 tsp ground pepper

1 tsp cumin seeds

1 tsp red chilli powder

1/4 tsp turmeric powder

salt to taste

2 tsp oil

coriander leaves to garnish

Method

Grind together ginger,green chillies,garam masala, pepper, cumin seeds & red chilli powder to a fine paste & set aside.

Finely puree tomato & set aside.

Heat 2 tsp oil in a pan & saute finely chopped onions till golden brown.

Add the ground paste & saute for 5 mins. Add turmeric powder & tomato puree & cook till the oil separates from the masala.

Add 1/4 cup water & crumbled paneer & cook on simmer for 5 mins. Add salt to taste.

Garnish with coriander leaves.

Serve hot with chappathi.

This recipe is an entry for "Letz Relishh - Paneer" Event on  Jay's Tasty Appetite

Bhaingan Masala ( Curried Eggplant )

Nutritional Value: Eggplant/Brinjal

Ingredients

8-10 baby eggplant

1 onion (finely chopped)

2-3 pods of garlic

3-4 dry red chillies

a handful of cashews

1 tomato (finely chopped)

a small bunch of finely chopped cilantro

1 tsp oil

Method

Shallow fry the baby eggplant & set aside.

Saute the finely chopped onions,garlic, red chillies & cashews till they turn light brown.

Add the chopped tomato & cook on simmer for 5 mins.

Turn off the heat & let the mixture cool.

Grind this mixture in a blender to a smooth fine paste.

Pour this mixture into a pan & add 1/2 cup water.

Add salt to taste & bring to a boil. When it begins to boil, turn off heat & add the fried eggplant to the gravy.

Garnish with finely chopped cilantro.