Paneer Bhurji Recipe

This is my go to tiffin that I take to work around 90 percent of the time and you know what, this is something that I can eat for months on end without tiring of it.

I make the paneer from scratch because I find that its fresher and healthier this way. Paneer is a vegetarian source of protein and is super easy to make.

Ingredients:-

200 gms crumbled paneer made from fresh milk

2 medium onions

1 tomato

2 tbsp chopped coriander leaves

1 green chilly

1/2 teaspoon ginger garlic paste

1 tsp cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon chilly powder

1 teaspoon garam masala powder

salt to taste

Procedure:-

  1. Here I made the paneer from scratch. I brought a litre of milk to a boil. Switched the flame off and then added 2 tablespoons of apple cider vinegar. Give this a good stir till the milk separates. Strain the mixture and keep the paneer aside.
  2. Heat 1 tablespoon of vegetable oil in a pan. Add the cumin seeds and let them crackle. Then add the chopped green chilly. Fry for a few seconds.
  3. Add the onions and fry till the onions turn translucent.
  4. Then add the tomato and cook till the tomato is soft. Add the ginger garlic paste and fry till the raw smell disappears.
  5. Then add the coriander leaves, turmeric ,chilly and garam masala powder and fry for a minute.
  6. Lastly add the crumbled up paneer and give a good mix and stir well. You can break of mash some of the pieces even further.
  7. Add salt tot taste.
  8. The way I love to have this is rolled up as a filling in some chapatis.

Paneer Bhurji Recipe
Put a litre of milk in a pan and keep it on a medium flame
Paneer Bhurji Recipe
Paneer Bhurji Recipe
Keep an eye on it incase it spills and once it comes to a boil,switch the flame off
Paneer Bhurji Recipe
Add 2 tablespoons of vinegar or lemon juice and give it a stir. The milk seperates and the solids are used for making the bhurji. This is cottage cheese.
Paneer Bhurji Recipe
This is the paneer to be used for the bhurji. Strain this and collect the cottage cheese
Paneer Bhurji Recipe
Ingredients for the bhurji. 2 medium onions, 1 tomato, 1 green chilly and ginger garlic paste, coriander leaves
Paneer Bhurji Recipe
Heat a tablespoon of vegetable oil/ghee in a kadai
Paneer Bhurji Recipe
Crackle a teaspoon of cumin seeds/jeera and then add 1 chopped green chilly
Paneer Bhurji Recipe
Add the chopped onions and frey till the onions turn translucent.
Paneer Bhurji Recipe
Add the tomato and cook till the tomato is mushy
Paneer Bhurji Recipe
Then add a teaspoon of ginger garlic paste and cook till the raw smell disappears
Paneer Bhurji Recipe
Add 1/2 tsp of turmeric powder, 1/4 tsp of chilly powder and 1/2 tsp of garam masala powder and stir for 30 seconds
Paneer Bhurji Recipe
Then add the paneer and give it a good mix. Break up the paneer into tiny pieces. Add the coriander leaves and salt to taste.
Paneer Bhurji Recipe
Your delicious paneer bhurji is ready to serve

Chicken Ghee Roast

The first time I tried this Keralan delicacy was at this cozy,chic place in the north of Goa.

It was this rich ,spicy gravy perfectly balanced with tangy tamarind and had a lovely sweetness cutting through it with the jaggery. What was more was the combination of the light,fluffy appams that complimented it so well. A match made in heaven.

For someone who likes spice, this is a must try. And it is surprisingly pretty easy to whip up

Ingredients :-

1/2 kilo chicken( I used the leg pieces)

1 tsp of turmeric powder

1/2 cup of curd/yogurt

1 tsp salt

2 tablespoons ghee

10-12 curry leaves

Masala for grinding:-

6-7 kashmiri chillies

10 peppercorns

1 tsp coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

3-4 big garlic cloves

1 lime sized ball of tamarind

2 tablespoons of jaggery powder

Procedure:-

Marinate the chicken with the turmeric, curd and salt overnight or a couple of hours.

Roast the dry spices and chiilies till nice and fragrant. Dont burn the spices. Allow to cool to room temperature and then grind them to a smooth paste with tamarind,jaggery powder and garlic cloves. Add a few tablespoons of water while grinding.

In a pan,add the ghee and allow it to heat up. Add the chicken and fry on a medium to low flame for 20 minutes till 80 per cent done. Add the masala to this and mix well. Fry this mixture for 7 minutes or so till the masala darkens. Add the curry leaves and quarter cup water and cover and cook for a further 7 minutes to get a nice thick gravy.

Taste best with appams.

Spices and ingredients for grinding
Chicken Ghee Roast
Add the dry spices to a pan and roast them till they turn nice and fragrant
Chicken Ghee Roast
Add all the ingredients for grinding to the blender jar and grind to a smooth paste with a little water
Chicken Ghee Roast
Add two tablespoons of ghee to a kadai
Chicken Ghee Roast
Add the marinated chicken to the kadai and fry for 20 minutes till almost done
Chicken Ghee Roast
Once the chicken had been fried well add the ground masala
Chicken Ghee Roast
Fry the ground masala with the chicken for around 7 minutes. Add quarter cup of water and curry leaves
Chicken Ghee Roast
Cover and cook for 5 minutes. Your delicious tangy,spicy and sweet chicken ghee roast is ready. Best served with appams

Tangy and Spicy Prawn Curry in a Hurry

Tangy and Spicy Prawn curry

Ingredients:-

500 gms prawns cleaned and deveined

salt to taste

1/2 tsp turmeric powder

1/4 tsp pepper powder

For grinding:-

5-6 kashmiri chillies

1/4 teaspoon cumin seeds

1/4 tsp turmeric powder

1 lime size ball of tamarind

6 cloves of garlic

1/2 inch piece ginger

For curry:-

1 onion

1 tomato

1 green chillies but lengthwise into strips

Procedure:-

Start off by cleaning and deveining the prawns. Add salt,pepper and turmeric and set aside.

Wash the kashmiri chiilies and add them to a blender along with the other ingredients given for blending. Add a few tablespoons of water and grind to a fine paste.

In a pan heat 2 teaspoons of coconut oil and fry the onions till translucent. Add the tomatoes and cook till mushy.

Add the prawns and stir well and fry for exactly two minutes. Then add the ground paste and fry for 5-7 minutes till the masala changes colour.

Then add one and a half cup of water to the blender jar and add that into the curry and give everything a good mix. Adjust salt and add in a teaspoon of sugar to balance out the flavour. Cover on cook on a medium to low flame for 8 minutes. Add the slit green chillies and give it a good stir.

Your delicious,tangy and spicy prawn curry is ready. Taste best with steamed rice.

Tangy and Spicy Prawn curry
Keep all the ingredients ready for grinding
Tangy and Spicy Prawn curry
Grind to a fine paste adding a few tablespoons of water
Tangy and Spicy Prawn curry
Chop one medium onion,tomato and green chilly
Tangy and Spicy Prawn curry
Add two teaspoons of oil. Then add the onions and cook till translucent. Add the chopped tomato and cook till the tomato is nice and mushy
Tangy and Spicy Prawn curry
Add the prawns and cook for two minutes
Tangy and Spicy Prawn curry
Add the ground masala and stir well for 5-7 minutes till the masala changes colour
Tangy and Spicy Prawn curry
Add 1 and 1/2 cup of water to the blender jar and add to the pan.
Tangy and Spicy Prawn curry
Add the slit green chillies. Cover and cook for 8 minutes
Tangy and Spicy Prawn curry

Rava Idli Recipe

This is a quick go to breakfast or lunchbox idea that is healthy,delicious and super quick to make and what makes this stand out is the delicious carrot filling.

Ingredients:-

1/2 cup rava

1/4 cup curd/yogurt

1/2 tsp salt

1/2 cup water + 2 tbsp

Filling:-

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp chopped green chillies

1/4 tsp hing (asafoetida)

1 medium onion chopped fine

1/2 cup grated carrot( 1 medium carrot grated)

2 tbsp of ghee

Procedure:-

Start off by mixing 1/2 cup of rava with 1/4 cup curd and 1/2 cup plus two tablespoons water, 1/2 tsp salt. Give this mixture a good stir and set aside for 15 minutes.

Then chop green chillies,grate carrot and finely chop one medium onion.

Heat 2 tbsp of ghee and crackle the mustard seeds.

Then add the cumin seeds,green chillies and hing. Fry for sometime.

Add the finely chopped onions and grated carrots and cook for 5 minutes on a low flame. Let the mixture cool for a bit.

Add this mixture to the rava batter. The batter should not be too thick. Add a couple more tbsp of water if required.

Grease the idli molds lightly and just before putting the mixture into the moulds, add half a tsp of eno fruit salt and mix well. The mixture will bubble up.

Put it into the idli containers and steam for 15 minutes. Let the idlis cool down a bit before removing them.

These idlis are so delicious that they don’t really require any chutney to go along with it.

rava idli
Make a paste of 1/2 cup rava, 1/4 cup curd, 1/2 cup plus two tablespoons water and 1/2 teaspoon salt and set aside for 15 minutes

rava idli
In two tablespoons of ghee crackle 1 tsp of mustard seeds
rava idli
Add 1 tsp of jeera and 1/4 tsp of asafoetida and let it fry for 10 seconds
rava idli
Add the green chillies and fry for 30 seconds
rava idli
Then add the finely chopped onion and the grated carrot and fry on a low flame for 5 minutes till tender. Add a pinch of salt and sugar to taste
rava idli
Add this mixture to the rava batter. You will see that the rava mixture has thickened up. if you find it too thick you can add a couple more tablespoons of water
rava idli
Add half a tsp of eno fruit salt just before putting it in the idli moulds. Give it a good mix,you will see the mixture bubbling and rising
rava idli
Put the mixture into greased idli moulds and steam for 15 minutes
rava idli
Let the idlis cool for a bit before taking it out of the mold.

Poha|| Indian beaten rice

Poha beaten rice recipe

A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.

Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.

Ingredients:-

2 cups poha

1 tsp turmeric powder

1 tsp mustard seeds

8-10 curry leaves

1 tsp grated ginger

1 medium onion chopped

1 potato boiled and cut into cubes

small bunch of coriander leaves

1/4 tsp of hing(asafoetida)

1 green chilly chopped

3 tbsp of peanuts roasted

1 tablespoon jaggery powder or brown sugar

salt to taste

Procedure:-

Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.

Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger

In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).

Add the onion and green chilly and fry till the onion turns translucent.

Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.

Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.

Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.

Poha beaten rice recipe
Start off by roasting 3 tbsp of peanuts on a low flame till they become nice and golden. Set aside
Poha beaten rice recipe
Chop green chilly and onion,grate ginger and wash curry leaves
Poha beaten rice recipe
Heat a tbsp of ghee and splutter 1 tsp of mustard seeds
Poha beaten rice recipe
Add the onions and green chillies and a pinch of hing. Saute well
Poha beaten rice recipe
Add the roasted peanuts and fry for 2 minutes
Poha beaten rice recipe
Add the boiled,cubed potato and fry for sometime
Poha beaten rice recipe
Add 1 tsp of turmeric powder and give a stir
Poha beaten rice recipe
Poha beaten rice recipe
Add two cups of poha and salt to taste. Add a tablespoon of brown sugar or jaggery powder and mix well
Poha beaten rice recipe
Poha beaten rice recipe
Finally add a handful of chopped coriander and give a good mix. Adjust salt and sugar

Lemon Rice

Lemon rice

Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!

I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.

This recipe is very easy to put together especially if you prepare the rice in advance.

Recipe source:- Lemon rice

Ingredients:-

3-4 cups cooked rice

juice of 1 lemon

1 tsp mustard seeds

1 kashmiri chilly cut in half

1 tsp channa dal

1/2 tsp urad dal

1/4 tsp hing

8-10 curry leaves

1 tsp freshly grated ginger

1/2 tsp turmeric powder

2 tbsp ghee

2 tablespoons groundnuts roasted

Procedure:-

Roast the goundnuts on a pan till nice and golden brown. Set aside to cool.

Heat 2 tbsp of ghee in a kadai. Add the mustard seeds. When they crackle add the urad dal and channa dal. Then add the red chilies,hing,curry leaves and grated ginger.

Fry for two minutes. Keep the flame low.

Add the turmeric and groundnuts and fry for few seconds. The turmeric should not burn. Then add the rice and the juice of 1 lemon. Around a tbsp of juice.

Stir that gently till the rice is coated with the spices. Your lemon rice is ready to serve!

Lemon rice
Keep all spices ready before cooking

Lemon rice
Roast groundnuts and set aside
Lemon rice
Add the mustard seeds. When they crackle add the urad dal,channa dal and fry for two minutes. then add the red chillies,hing .
Lemon rice
Add the curry leaves and grated ginger. Fry for a couple minutes. Then add the groundnuts and turmeric
Lemon rice
Add in the rice and a tbsp of lime juice
Your delicious lemon rice is ready to serve

Healthy Muffins with Oat Flour & Powdered Almonds

Healthy muffins with almond and oat flour

Recipe Source: https://www.ambitiouskitchen.com/healthy-gluten-free-chocolate-chip-muffins/

Ingredients:-

2 eggs

1/4 cup honey

1 tablespoon coconut oil

2 teaspoons vanilla extract

2 teaspoons apple cider vinegar

1/2 cup milk

Dry Ingredients:-

1 cup oats powdered

100 gms almonds powdered

1/2 tsp cinnamon powder

3/4 tsp baking soda

1/4 teaspoon salt

110 gms chocolate bars cut into small chunks

Procedure:-

Preheat oven to 180C. Makes 9 muffins. Prepare muffin tin with 9 liners.

Whisk together the wet ingredients for 5 minutes on medium speed. The eggs,honey,coconut oil,milk,vanilla extract and apple cider vinegar until creamy.

Powder 1 cup of oats in a blender and the 100 gms of almonds. Add the dry ingredients to a separate bowl and stir till well combined.

Add the dry ingredients to the wet ingredients and stir it in with a spoon till just combined. Do not overmix.

Fold in the chocolate chunks and reserve a few chunks just to sprinkle on top.

Fill each muffin liner till 3/4 full. I needed roughly 3 tbsp of batter for each muffin. Sprinkle some chocolate chunks on top.

Bake on the middle rack for 20 minutes till done. A toothpick inserted should come out clean.

Healthy muffins with almond and oat flour
Start by taking one cup of oats and 100 gms of almonds and powdering them seperately in a blender
Healthy muffins with almond and oat flour
Powder oats
Healthy muffins with almond and oat flour
Powder almonds
Healthy muffins with almond and oat flour
Add all the dry ingredients together in a bowl and mix well
Healthy muffins with almond and oat flour
Whisk the wet ingredients till creamy
Healthy muffins with almond and oat flour
Stir in the dry ingredients to the wet ingredients. the batter will be quite runny. Add the chocolate chips reserving some for the top
Healthy muffins with almond and oat flour
Fill each muffin case till 3/4 full
Healthy muffins with almond and oat flour
Bake at 180C for 20 minutes

Goan Beef Stew

This is a famous goan recipe that was originally served at weddings in the olden days.

It is mild but still extremely flavourful.

Ingredients:-

500 gms beef cut into small cubes

1 tbsp ginger garlic paste + 1 tsp for cooking

salt to taste

2 inch piece cinnamon

10 peppercorns

1 bay leaf

3 cloves

2 medium onions

1 tomato

200 gms packet of frozen peas

2 small carrots chopped finely

1 cup macaroni uncooked

50 gms butter

1 chicken maggi cube

Procedure:-

  1. Marinate the beef overnight with salt and 1 tablespoon of ginger garlic paste.
  2. Heat 50 gms of butter in a skillet and add the whole spices like peppercorns,cloves,cinnamon.
  3. Add the medium onions and fry till translucent.
  4. Add the tomato and cook till soft.
  5. Add 1 tsp of ginger garlic paste and the chicken maggi cube and stir till the raw smell disappears.
  6. Add the marinated beef and fry for about ten minutes.
  7. When the beef releases its water, add the chopped carrots and peas and cook for another 20-25 minutes till the beef and vegetables are nice and tender.
Goan beef stew
Marinate beef with ginger garlic paste and salt
Goan Beef Stew
Prep vegetables. Wash peas and chop onions,tomato and carrots
Goan Beef Stew
Keep whole spices aside
Goan Beef Stew
Heat 50gms of butter in a skillet and add the whole spices in. Fry for 30 seconds
Goan Beef Stew
Add the onions and fry till translucent
Goan Beef Stew
Add the tomato and cook till soft. Add a tsp of ginger garlic paste and stir well
Goan Beef Stew
Add the beef and cook for 10-12 minutes. The beef will release water
Goan Beef Stew
Add the vegetables. Cover and cook on a low flame till the beef is cooked through and the vegetables are nice and tender
Goan Beef Stew
Boil macaroni in a utensil as per package instructions. Drain once the macaroni is cooked and reserve 1/2 cup of water.
Goan Beef Stew
Stir in the macaroni into the beef stew once the macaroni is cooked and add the pasta water.
Goan Beef Stew
Add the macaroni and pasta water to the beef and stir well on an open flame for 5 minutes till the macaroni absorbs the flavors

Decadent Chocolate Muffins

Decadent Chocolate Muffins

These muffins are truly rich,chocolatey and decadent. If you want a chocolate overload then this is a winner. There is nothing healthy about them but the flavour makes up for it. The muffins turned out perfectly and had a nice dense bite to them.

Ingredients:-

2 eggs

2 teaspoons vanilla extract

100 gms butter melted and cooled

1 cup buttermilk( I used the Amul tetrapack) 200 ml

1 3/4 cups maida flour/ refined flour

2/3 cup cocoa powder

1 cup brown sugar

1/4 cup white sugar powdered

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

110 gms milk chocolate cut into chunks

Procedure:-

Line a muffin pan with liners and heat oven to 180C. I got a total of 14 muffins.

Melt the butter and let it cool.

Whisk together the eggs,buttermilk and vanilla extract.

In a large bowl, whisk together all the dry ingredients. The flour,cocoa powder,brown sugar,powdered white sugar,baking soda,baking powder and salt. Stir all the ingredients together till well combined.

Add the wet ingredients to the dry mixture and add the melted butter and chocolate chips in. Reserve some chocolate chips for the topping. Mix with a spatula or spoon till just combined. It doesn’t matter if the batter remains lumpy…thats good!

Fill each muffin case till 3/4 full and add a few chocolate chunks to the top. Bake at 180C for 12-15 minutes on the middle rack.

Decadent Chocolate Muffins
Add all dry ingredients to a bowl and mix well
Decadent Chocolate Muffins
Stir together dry ingredients till well combined
Decadent Chocolate Muffins
Chop 110 gms of milk chocolate into chunks
Decadent Chocolate Muffins
Whisk together eggs,butter and vanilla extract

Decadent Chocolate Muffins
Decadent Chocolate Muffins
Stir together the wet ingredients into the dry ingredients and the melted butter along with the chocolate chunks. Reserve some of the chocolate chunks for the tops
Decadent Chocolate Muffins
Fill the muffin liners till 3/4 full. Bake at 180C for 12-15 minutes
Decadent Chocolate Muffins

Healthy banana muffins without butter/oil

Healthy Banana Muffins no oil/no butter

I have been on a muffin kick lately and have been searching for healthier muffin recipes to try and I came across a banana muffin recipe and decided to modify it a bit!

I went a little overboard on the mashed bananas and used 4 instead of 2 or 3 and threw in cranberries,walnuts and oats for good measure(health).

It resulted in a perfect tasting banana muffin. The cranberries added a lovely tartness and the muffin was quite moist and not too sweet.

Ingredients:-

4 medium bananas

150gms yogurt/curd (1/2 cup)

2 eggs

2 tsp vanilla extract

3/4 cup dark brown sugar

1 and 1/2 cups maida/plain flour

1/2 tsp cinnamon powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup oats( Quaker instant oats)

1/2 cup cranberries

1/2 cup chopped walnuts

Procedure:-

  1. In a bowl add the flour, baking soda,baking powder and salt and stir till well combined.
  2. Mash the bananas and add the curd to it and mix well.
  3. Mix in the brown sugar and cinnamon.
  4. Then add the eggs and vanilla extract and mix well on medium speed for two minutes.
  5. Add the dry ingredients to the wet ingredients and stir till just combined. Do not overmix. The batter will be lumpy and a lumpy batter makes for the best muffins.
  6. Finally stir in the oats,cranberries and walnuts.
  7. I got around 16 muffins that I filled to about 3/4 full each.
  8. Bake for 12-15 minutes at 180C or till done.
Healthy Banana Muffins no oil/no butter
Mix the dry ingredients and set aside
Healthy Banana Muffins no oil/no butter
Mash 4 medium bananas
Healthy Banana Muffins no oil/no butter
Mix curd and mashed bananas
Healthy Banana Muffins no oil/no butter
Mix the brown sugar and cinnamon
Healthy Banana Muffins no oil/no butter
Beat in the eggs for 2 minutes,
Healthy Banana Muffins no oil/no butter
Stir in the dry ingredients
Healthy Banana Muffins no oil/no butter
Stir in the dry ingredients till just combined
Healthy Banana Muffins no oil/no butter
Stir in the oats, cranberries and walnuts
Healthy Banana Muffins no oil/no butter
This is what the mixture will look like
Healthy Banana Muffins no oil/no butter
Fill in the muffin cases till 3/4 full
Healthy Banana Muffins no oil/no butter
Bake at 180C for 15 minutes