Hariyali Gobi Masala

Hello to you all on this wonderful day ! I think everyone’s love cauliflower….hummm its little strange if someone don’t like it🤔…so today I’m here for cauliflower lovers who always try to find different taste in cauliflower…in my kitchen cauliflower always comes with tasty..healthy and many different forms like Gobi aloo,Gobi matar,bhuna gobi,hariyali gobi,minty Gobi,Butter gobi…paratha…pakore..lots of thing…hahahaha so friends here I go with one of them…

: Hariyali Gobi Masala :

Ingredients :

1 medium size cauliflower florets boiled in turmeric water for two minutes + 2 cup of roughly chopped fresh fenugreek + 1 bunch of palak ,boiled for five minutes,washed by cold water and make puree by blender.

3 tbs oil + 1/2 tsp coriander seed + 1/2 tsp cumin + 1 tsp ginger garlic

3 large tomatoe puree + 1 tsp red chilli powder +1 tsp coriander powder + 1 /4 tsp turmeric powder + 2 tsp MDH chiken masala + salt to taste

Method :

Heat the oil in the pan ,add cumin and coriander seed ,let saute for a while,add ginger garlic,saute for half minute or till raw smell disappear.

Add fenugreek,mix well and cook for up to five minutes.Add red chilli powder,coriander powder and turmeric powder,mix well,saute for 3-4 minutes.

Add tomatoe puree,mix well,stir and cook for 7-8 minutes or untill gravy separate from the surface bottom just below the second image. Add boiled cauliflower florets,mix them slowly with care and cook for a minute.

Add palak puree,mix well and cook for up to five minutes on law to medium heat without much stir or just toss the handle of the pan slowly slowly.

Turn off the flame and transfer into bowl,sprinkle pinch of garma masala and crushed coriander seed.

Serve with garma garam roti…or naan….totally ups to your mind!🤗

Khatta Meetha Pumpkin Curry

Hiii…friends…today I came with Pumpkin curry…it is such a very tasty with my special ingredients dry fenugreek seeds, mint and lemon …going delicious with puri…and even to make ours vrat days !!

: Khatta Meetha Pumpkin Curry :

Ingredients :

For Tadka : 1/2 tsp mustard + 1/2 tsp dry fenugreek seed + 1/4 tsp fennel + curry leaves + 3 cardamom + 3 cloves + dry red chilli + pinch of hing.

250 – 300gms yellow pumpkin cubes + 1 chopped green chilli + chopped ginger

1-2 tsp granulated sugar + lemon juice + 7-8 fresh mint + 1 tsp MDH chicken masala

Method : Heat 3 -4 tbs oil in pressure cooker,add all tadka ingredients on medium flame.After spluttering ingredients add pinch of turmeric powder,green chilli and ginger,let them roasted for a minute.

Add pumpkin,chicken masala and salt,mix well and cook for two minutes.Add cup of water,close the lid and cook it for one whistle on medium flame. Turn off the flame. Open the lid when all pressure come out,here to add sugar,lemon and chopped fresh mint,mix well and cook for few minutes untill all water evaporates  on law heat.

Serve this yammyy pumpkin curry with garma garam puri 😀

Thanks

Paneer Butter Masala

Hiii…friends….today I came with Paneer Butter Masala…A rich and cashew based gravy with paneer…one of the most popular Panner receipes in Indian cuisine,basically comes from the North cuisine which has bright and dazzling texture with glossy and creamy flavored…

: Paneer Butter Masala :

Methods with ingredients :

200gms paneer cubes

2 medium size blanched  onion slices ,make fine smooth puree + 5 to 6 medium size blanched and peeled tomatoes smooth puree

For tempering : Heat 1 tbs and 1 tbs unsalted butter in pan on medium flame ,after butter melting to add 1 bay leaf,1 cinnamon stick,2 cloves,3-4 green cardamom in pan,let them roast for a minute.Add 1.1/2 tsp ginger garlic paste,saute the paste till raw smell disappear.

Add onion puree and saute for 2 minutes then add 1 tbsp coriander powder + 2 tsp red chilli powder + 1 tsp cumin powder in pan,mix well and stir frequently the mixture till separate the oil from the bottom,take care not to burn from bottom.

Add tomatoes puree in pan, mix well and saute the puree till oil separate from the bottom.

Now add 3/4 cup of smooth  law fat yogart ,not curdle and 2 tsp MDH chiken masala with salt as your taste,mix well and saute for 2 minutes,then add 1 cup of water,mix well,stir for a minute.

Add 3-4 tbsp cashew milk ( soaked 9-10 cashews in warm milk,blend it)+ 3 to 4 tbs unsalted butter,mix well,simmer for 2 minutes then add 1 .1/2 tsp crushed dry fenugreek leaves,mix well and cook,simmering for two minutes.

Add paneer cubes with 1 tbs unsalted butter ,I take bit a large cubes mix well,cook and simmering frequently for five minutes more.

Turn off the flame.

Here is readyyy our mind blowing Butter Paneer….get ready for yammy lunch…

Serve with garlic naan or plain roti or rice …hummm…whatever it is totally up to you…it’s going fabulous in taste..

Methi Matar Malai

Hiii….friends…Methi Matar Malai is Punjabi North Indian dish which is very popular….nice creamy, smooth, delicious and of course healthy too with fenugreek and peas….I must say kids also loved it…such a yammyyy curry going with butter naan or garlic tawa roti…

: Methi Matar Malai :

Ingredients and Method :

For cashews gravy :

1 medium size onion + 2 large tomatoes ( prefer to choose green tomatoes,I didn’t found green so I used red tomatoes ) + 15 to 20 cashew nuts

Heat 1 tsp oil in pan on medium flame ,add onion and cashews,saute untill onion become translucent then add tomatoes.Saute for a while add 1 cup of water,cover the lid.Cook for two to three minutes or untill tomatoes become mashy soft.Turn of the flame and keep aside to cool completely.

Make a smooth paste in blender.

For curry :

2 tbs clarified butter + 2 cups of fresh chopped fenugreek + 1.1/2 cup of frozen peas + 1/4 tsp turmeric powder + 1.1/2 tsp MDH chicken masala + 2  tsp green chili – ginger – garlic paste + 1/2 tsp cumin

1cup of heavy cream + 1 tsp organic honey

Heat the ghee in pan,add cumin,let it splutter on medium flame. Add turmeric and garam masala,Saute for few seconds and then add green chilli- ginger- garlic paste.Saute untill raw smell disappeared.

Add frozen peas,mix well,cover the lid and let it cook for two minutes. Add chopped fresh fenugreek and coriander,mix well.Cook for up to five minutes or untill fenugreek almost done.

Add cashews paste in pan, mix well and cook for two to three minutes.Add fresh heavy cream and organic honey ,mix well and cook for a minute. Turn off the flame.

Serve hot curry with butter naan or even with garlic tawa roti ..

We had this yammy lunch with garlic tawa roti ..you can find garlic tawa roti in my bread menu….

Thanks

 

 

Paneer Pasanda

Hii….friends….Happy  Holiiii !!

On this lovely colourfull day I came with my favorite…..Paneer Pasanda…a royal mughlai little sweet dish….Paneer Pasanda is a paneer delicasy that is liked by all…Pasanda means every ones favorite…hummmm…. I loved Pasanda in white gravy as compared to tomato gravy….so here I share my yammy….super yammy….Paneer Pasanda to all my friends…

: Paneer Pasanda :

Ingredients with Method:

Heat 1/2 tsp oil in pan on medium flame,add 15 cashews nut and 2 medium size chopped onion along with 1/2 cup of water.

Let boil for 5 minutes,remove from the heat let it cool down.Take onion and cashews nut into blender to make very fine smooth paste.

Heat 2 tbs clarify butter + 2 tbs oil in pan,add 3 green cardamom + 3 cloves +1 bay leaf + 2 small cinnamon stick,let them roasted.

Add 1 tbs ginger garlic paste with one fine chopped green chilli,sauté until raw smell disappear.Add 1/2 tsp garam masala and 1/2 tsp coriander powder,let them roasted for a minute.

Add chopped 8 to 10 cashews nut ,roasted for a while.

Add onion cashews nut paste in pan and mix well. Cook on law heat until ghee comes on top.Add 4 tbs churn yogurt and 2 pinch of cardamom powder with pinch of nutmeg powder, mix well,cook for two minutes.

Add 1/4 tsp black paper powder,mix well and then add organic honey .

Add paneer cubes,stir in gravy very slowly,just tossed the paneer in gravy and cook for two minutes on law flame.

Garnish with chopped fresh coriander and cashews nuts…and serve with garlic coriander tawa roti as I served to my family….trust me each and every bite was satisfied for yammy and healthy food…

thanks….

Shahi Paneeer

Hiiii….friends….today I came with Shahi Paneer….a royal dish of Indian cottage cheese…it is one of the most famous paneer preparation….made in rich creamy thick sauce along with cashews nut…yes off course I came with super delicious Shahi Paneer with great twist…and I m sure if you stopped over here for your receipe….it will come out a great treat….even you say never had a taste before….haha….feeling nice…..because it’s great deal with health too…I used zero fat yogurt and almond milk for great creamy sauce inspite of heavy cream…and even honey inspite of sugar…hummmm….good job…..hahaha…so here i go to share my yammy….super delicious Shahi Panner….

: Shahi Paneer :

Ingredients and Method :

200 gms soft cottage cheese,cut into1 inch thick triangle in shape.

Tomato purée : 1 large ripe peeled tomato,remove the pulpe,chopped fine and blend in blender to make a fine smoothy puree.

1/2 cup zero fat beaten plain yogurt.

Almond milk : Soaked and peeled 5 almonds blend with 1/4 cup of milk to make a fine smooth milk without any almond particals.

For thick gravy sauce : 1 medium size chopped onion + 2 large size chopped tomatoes + 15 cashews nut = Heat 1/2 tsp oil in pan,add cashew nuts when it roasted add chopped onion and tomatoes along with 1/2 cup of water,cover the lid and simmer until tomatoes- onion becomes soft.

Take a mixture in blender and blend it to make a very smooth paste without any coarse particals.

Heat the 3 tbs oil in pan,add1 bay leaf ,3 green cardamom.1 small piece cinnamon and 4 cloves,let them roasted for a while on medium flame.

Add 1 tbs ginger garlic paste and sauté till raw smell disappear.

Add 1/2 tsp red chilli powder and stire for a while and then add tomato purée.Mix well and stir until oil becomes separate from  the tomato.

Add thick gravy paste,mix and stir for two to three minutes then add 1/2 tsp coriander powder along with 1/2 tsp garam masala.Saute for two to three minutes.Add beaten yogurt ,mix and stir well.Add almond milk,mix and stir the gravy for a while.

Add 1 tbs organic honey or as you required sweet in your curry. Mix well and then add paneer.

With lots of care and love stir the paneer by soft hand and simmer for two minutes.Turn off the flame and remove the pan from burner.

Garnish with fine chopped cashews along with little sprinkle of garam masala and chopped fresh coriander.

Serve with garma garam tawa roti or fulka roti too….and  become a great meal with dal makkhani….so let you try once …..have a great delicious meal…………thanks…..

 

Palak Chana Dal Curry

Hiii…friends…Palak Chana Dal Curry….very tasty….very yammy…I like Chana dal with palak…very delicious curry with garlic potatoes and roti ….or steam basmati rice too…yes off course with my secret ingredient small brinjal….it’s going superb in taste…

: Palak Chana Dal Curry :

Ingredients :

1 bunch of fresh chopped spinach + 2 small chopped brinjal + 1 medium finely chopped onion + 1 medium size boiled potato + 1 cup of boiled Chana dal

1 tbs ginger garlic paste + 1 tsp cumin seed + 1/4 tsp turmeric powder + 1.1/2 tsp coriander powder + 1.1/2 tsp red chili powder + 1 tsp garam masala.

1 tsp sambhar masala + 1/4 tsp cinnamon powder and pinch of mace powder

4 to 5 tbs oil and salt to taste

Method :

Heat oil in pan,add cumin and let it crackle. Add ginger garlic paste,let them roasted.Add chopped small brinjal,sauté for two minutes.

Add chopped onion in pan and sauté for two minutes.Add chopped tomatoes ,let them sauté for two minutes.

Add turmeric powder and coriander powder in pan ,sauté for a minute and then add chopped spinach with red chili powder and garam masala.Mix very well and sautd for 7 to 8 minutes.

Now add boiled potatoes and Chana dal,mix very well then add  sambhar masala,cinnamon powder(optional) and pinch of mace powder (optional ).Stir the curry for a while ,let cover the lid and cook for up to five minutes then turn off the flame.

Serve with garlic potato and  tawa roti along with yogurt…..

What a nice meal …simple and yammy…we enjoyed a lunch….

thanks….

Lauki Chana Dal Curry

Hiii…friends….Lauki Chana Dal Curry…..here I share…my style of this curry….yesss….I like lauki with lots of tomato gravy….and this is Chana dal curry also sooo I always use my secret ingredient  to make it delicious tasty curry…..Hummm….sooo here I go…..

: Lauki  Chana Dal Curry :

Ingredients:

1 medium size lauki + 1/2 cup of soaked chana dal + 1 medium size fine chhoped onion + 2 chopped tomatoes

3 to 4 tbs canola oil + 1 tbs ginger garlic paste +1 tsp cumin seeds +1/2tsp mustard seeds + 4 to 5 cloves and bay leaf

1.1/2 tsp red chilli powder + 1/2 tbs garam masala + 1.1/2 tsp sambhar masala + 1/4 tsp turmeric powder + 1 tsp coriander powder + salt yo taste

Method :

Heat the oil in pressure cooker on medium flame,add musturd after splutring to add all tempting ingredients.Saute for few seconds.Add turmeric and coriander powder,stir for a while and then add onion,Mix well and Saute untill becomes translucent.

Add tomatoes and mix well.Saute for two minutes and then add red chilli powder and garam masala,mix well.

Add lauki cut into small cube along with soaked Chana dal,mix well and Saute for two minutes.then add half sambhar masala and one cup of water,mix well. Close the lid and cook for atleast 2 to 3 whistle.Turn off the flame.

After come out pressure from the cooker,open the lids.Add remaining sambhar masala along with chopped coriander and little mash the dal and lauki,keep again on law heat flame and cook for two minutes.Turn of the flame.

Serve with garma garam fulka roties with yogart…. Or rice and yogart too….

Thanks…..

Kadai Mushroom

Hiii….friends…here’s yammy flavoursome mushroom receipe with capsicum…yes it is Kadai Mushroom ….with my spices  and style …it’s delicious in taste…so here I go how to make it …..

: Kadai Mushroom :

Ingredients:

200gms button mushrooms ,cut into slices

1 diced capsicum

1 tbs ginger garlic paste

1 large onion paste

2 to 3 large tomato puree

2 tbs low fat yogart

1 tsp cumin seeds and kasoori methi

1 .1/2 tbs red chilli powder

1.1/2 tbs chicken masala

1/2 tbs turmeric powder

pinch of nutmeg powder and mace powder

1/4 tsp cinnamon powder

3 to 4 tbs oil

1/4 tsp granulated sugar ( optional )

salt to taste

Method :

Heat 1/2 tsp oil in pan and roast the mushroom  first for two minutes and then add capsicum untill capsicum become tender on bite not  to much soft.

Heat the oil in pan ,add cumin seeds when crackled add ginger garlic paste and Saute for few seconds till raw smell is disappear.

Add onion paste and turmeric powder and saute till then oil is separate from the pan.Stir oftenly.

Add tomato purée with red chilli powder and garam masala powder with salt. Mix well and saute till oil is separate from the tomato purée ,stir oftenly to make just like  thick bhuna masala paste.

Add roasted mushroom and capsicum with cinnamon, mace and nutmeg powder,kasoori methi and mix well.

Add  atleast 200 ml of water  and cook for two to three minutes. Add low fat yogart and sugar powder, just stir and mix well and immediately turn off the flame.

Serve Kadai Mushroom with garma garam tawa roti or nan.

Thanks…

 

Hariyali Soya Chunks

Hiii..friends…Soya Chunk…..it’s amazing in any kind of receipe…it may be with butter gravy…may be with Aloo…khema soya ….fry soya….stuff capsicum or even kofta curry….any kind of….just tasty and healthy too…here I add one more receipe in my Soya chunk…hummmm…it’s yammy in taste …..I make it with spinach…with few regular spices in our kitchen….hummm…I don’t like to make it with soak in water because it’s going very soft in bite…oops😁…..it’s wana go to the best in bite a bit little hard …..awesome…..nice…..let’s cook….

: Hariyali Soya Chunk :

Ingredients:

1 cup of Soya chunk

1 tbs ginger,garlic and green chilli paste

1 small size onion slices

1 large chopped tomato

1 bunch of fresh chopped spinach

1 tbs coriander powder and 1/4 tbs turmeric powder

1.1/2 tbs MDH chicken masala

3 to 4 shallow ladle oil

pinch of black paper and cinnamon powder

salt to taste

Method :

Heat the oil in pressure cooker on medium flame.Add Nutrela chunk  in oil and fry it till they light brown.

Add ginger-garlic- chilli paste and fry for a minute or the raw smell of paste is disappear

Add onion slices in the cooker and mix well.Saute for two minutes or onion become turn in to translucent in colour.

Add chopped tomatoes with coriander powder and turmeric powder.Stir and mix well.Saute till tomatoes become soft.

Add chopped spinach with chicken masala,pinch of black paper powder ,pinch of cinnamon powder and salt.Stir and mix well.

Add 1 cup of water or 200 to 250 ml of water and mix well. Close the lid and cook for two whistles on medium flame.turn of the flame.before open the lid , let’s pressure come out from the cooker.open the lid and again cook the gravy for two to three minutes on medium flame without close the lid.Turn of the flame.

Serve the Hariyali Nutrela Chunk with fulka roti and lime pickle …away some ….or you can take it with jeera rice and curd also…

Have a taste it…enjoy it…………….thanks