Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination.
KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.
Preparation time: 10 mints.Cooking time: 20 mints.
Ingredients:1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)2.One medium onion: cut into cube size.3.One inch ginger.4.Four clove of garlic.5.Two green chili, Two medium size tomato.6.Red, Yellow, Green bell pepper: one cup (cut into cube size).7.Two table spoon heavy cream.8.One dry red chili, few coriander seeds.9.Pinch of kasoori methi.10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.11.Salt and sugar as per taste.12.sunflower oil for cooking.
Process:
Crush the dry red chili and coriander seeds with the help of rolling pin.
Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.
Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.
Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.
Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.
Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.
Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.
Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.
Now remove the lid and add the fried bell peppers and mix well.
Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.
Your karahi paneer is ready serve hot with Roti or Paratha.
Except Paneer I didn't have anything at my home so planned to cook an authentic Paneer dish. Among all other Paneer preparation KARAHI PANEER is one of the famous North Indian dish. Especially in Dhaba, KARAHI PANEER is very popular. While making veg dinner my always first choice is KARAHI PANEER. I love the colorful pepper and the white paneer’s combination.
KARAHI PANEER is made with lots of fresh bell pepper which gives the dish a nice look. The recipe is really easy but after having the dish you will get the restaurant flavor. My motto is to cook the authentic recipes but the steps should be easy to understand and especially for those who don’t have enough time for cooking.
Preparation time: 10 mints.
Cooking time: 20 mints.
Ingredients:
1.Paneer or Indian cottage cheese: 100 gm. (cut into cube size)
2.One medium onion: cut into cube size.
3.One inch ginger.
4.Four clove of garlic.
5.Two green chili, Two medium size tomato.
6.Red, Yellow, Green bell pepper: one cup (cut into cube size).
7.Two table spoon heavy cream.
8.One dry red chili, few coriander seeds.
9.Pinch of kasoori methi.
10.Half tea spoon Kashmiri red chili powder, Half tea spoon turmeric powder.
11.Salt and sugar as per taste.
12.sunflower oil for cooking.
Process:
Crush the dry red chili and coriander seeds with the help of rolling pin.
Now take one vessel and add some oil, fry the paneer cubes till both the sides turn light brown. Remove form hit and keep it aside.
Now add some more oil and fry the bell peppers don’t fry more, remove form the hit and keep it aside.
Now make a smooth paste with ginger, garlic and green chilies with some water. Add the turmeric powder and Kashmiri red chili powder into the mixture.
Now add some oil in a vessel and slowly add the crushed red chili and coriander seeds, after few seconds add the onions and fry till the onions are transparent.
Now add the ginger garlic mixture with some salt and sugar and cook till the oil separate from the mixture.
Now add the finely chopped tomatoes and cook with a lid till the tomatoes melt nicely.
Next add the fried paneer pieces with some warm water, and cook for 5 mints in low hit with a lid.
Now remove the lid and add the fried bell peppers and mix well.
Now add the kasoori methi and the fresh cream. Mix nicely and cook for another couple of minute.
Your karahi paneer is ready serve hot with Roti or Paratha.
“BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger.
First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.
Preparation time: 5 mints.Cooking time: 15 mints.
Ingredients:For inner filling:1.One large boiled potato.2.Half small chopped onion.3.Two chopped green chilies.4.Chopped coriander leaves (A hands full).5.Pinch of chaat masala, Pinch of red chili powder.6.Few mustard seed.7.Few curry leaves.8.Half tea spoon garlic paste.9.Salt and sugar as per taste.10.One table spoon sunflower oil.For outer coating:1.Two table spoon besan or gram flour.2.Pinch of baking soda.3.Pinch of salt.4.Pinch of turmeric powder. 5.Cold water.
Oil for frying.Burger Bread. Four green chili for garnishing.
For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.
Process:
Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.
Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.
Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make some small balls with the mixture.
Now make a thick batter with all the outer coating ingredients.
Now dip the potato balls into the batter and dip fry them till both the side turn little brown.
Add all the chutney ingredients in a grinder and make a smooth paste.
Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.
Serve hot with lightly fried chilies.
“BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger.
First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.
Preparation time: 5 mints.
Cooking time: 15 mints.
Ingredients:
For inner filling:
1.One large boiled potato.
2.Half small chopped onion.
3.Two chopped green chilies.
4.Chopped coriander leaves (A hands full).
5.Pinch of chaat masala, Pinch of red chili powder.
6.Few mustard seed.
7.Few curry leaves.
8.Half tea spoon garlic paste.
9.Salt and sugar as per taste.
10.One table spoon sunflower oil.
For outer coating:
1.Two table spoon besan or gram flour.
2.Pinch of baking soda.
3.Pinch of salt.
4.Pinch of turmeric powder.
5.Cold water.
Oil for frying.
Burger Bread. Four green chili for garnishing.
For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.
Process:
Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.
Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.
Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make
some small balls with the mixture.
Now make a thick batter with all the outer coating ingredients.
Now dip the potato balls into the batter and dip fry them till both the side turn little brown.
Add all the chutney ingredients in a grinder and make a smooth paste.
Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.
Serve hot with lightly fried chilies.
For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.
Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.
Preparation time: 15 mints.Cooking time: 40 to 50 mints.
Ingredients:1.Basmati Rice: 1 cup.2.Paneer or Indian cottage Cheese: 100 gm.3.One medium sliced onion.4.One small chopped tomato.5.One table spoon ginger and garlic paste.6.Chopped methi leaves: A hands full.7.Chopped Coriander Leaves: A hands full.8.Two table spoon curd.9.One table spoon corn niblets.10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).11.chopped green chili.12.Few saffron stands.13.Half cup warm milk, Half cup cream.14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.15.One tea spoon garam masala powder.16.Chopped ginger one tea spoon.17.Salt and sugar as per taste.18.Sunflower oil and ghee.
Prcoess:
Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done.
Now soak the saffron stands in warm milk and keep it aside.
Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.
Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent.
Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.
Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.
Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.
Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.
Your METHI PANEER BIRYANI is ready garnish with fried onions and serve hot with Raita….
For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.
Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.
Preparation time: 15 mints.
Cooking time: 40 to 50 mints.
Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.
Prcoess:
Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done.
Now soak the saffron stands in warm milk and keep it aside.
Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.
Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent.
Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.
Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.
Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.
Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.
Your METHI PANEER BIRYANI is ready garnish with fried onions and serve hot with Raita….
For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart.
Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.
Preparation time: 5 mint.Cooking time: 15 mints.
Ingredients:1.Two raw mango.
2.Few mustard seeds.3.One dRY red chili.4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).5.Pinch of turmeric powder.6.Salt and sugar as per taste.7.Mustard oil.
Process:
Wash and peal the raw mango, then cut some small thin pieces.
Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.
Fry for some time, then add the turmeric powder and some salt stir for some time.
Now add some water and cook till the mango pieces are half boil
Now add some sugar and cook in very low flame till the chutney become thick.
Now sprinkle the dry roasted fenugreek and fennel seeds powder.
Serve cold and enjoy the sweet and sour taste.
For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart.
Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.
Preparation time: 5 mint.
Cooking time: 15 mints.
Ingredients:
1.Two raw mango.
2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.
Process:
Wash and peal the raw mango, then cut some small thin pieces.
Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.
Fry for some time, then add the turmeric powder and some salt stir for some time.
Now add some water and cook till the mango pieces are half boil
Now add some sugar and cook in very low flame till the chutney become thick.
Now sprinkle the dry roasted fenugreek and fennel seeds powder.
Serve cold and enjoy the sweet and sour taste.
