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

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.

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

MATAR PANEER RECIPE|| INDIAN COTTAGE CHEESE GRAVY

Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.

Recipe source: Matar Paneer

Ingredients:-

200 gms cottage cheese/paneer cubed

200 gms packet of frozen peas

2 medium carrots chopped into bite sized pieces

1 cup water

1/2 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chilly powder

1 tsp of garam masala/paneer masala

1/2 tsp sugar

salt to taste

1 tbsp of kasuri methi

Ingredients to be ground into a paste:-

3 medium tomatoes

1 medium onion

1 green chilly

1/2 inch ginger

8-10 cloves of garlic

2 tablespoons chopped coriander leaves

10-12 whole cashews

4-5 peppercorns

2-3 cloves

1/2 inch cinnamon stick

1 tsp coriander seeds

Procedure:

  1. Start by grinding the ingredients to a fine paste. I used very little water.
  2. Lightly fry the paneer till a little golden brown in a tsp of oil.
  3. Heat 1 tbsp of ghee
  4. Add the cumin seeds and fry for 30 seconds till they splutter
  5. Add the ground masala paste and fry on a low/medium flame for 10 minutes or so till the oil separates.
  6. Add all the dry spice powders and stir well for another 2-3 minutes.
  7. Then add the peas and carrots and stir well. Add the cup of water along with salt and sugar to taste.
  8. Cover and cook till the vegetables are done. This should take 15 minutes.
  9. Add the paneer cubes and stir well. Simmer for 5 minutes. Finally, add the dried kasuri methi leaves and stir well.
  10. Serve with rotis or jeera rice
Matar paneer
Grind all ingredients to a fine paste. Use little water
Matar paneer
Lightly fry the paneer in a tsp of oil till it gets nice and golden
Matar paneer
Chop carrots and wash peas. I used frozen peas
Matar paneer
In a tbsp of ghee, crackle half a tsp of cumin seeds
Matar paneer
Add the ground paste and stir for 10 minutes till the oil seperates. Then add the dry spice powders
Matar paneer
Add the cooked vegetables and stir well. Then add a cup of water and cover and cook on a low flame till the veggies are tender
Matar paneer
After adding the water, add a tbsp of kasuri methi as well. This gives the gravy good flavor
Matar paneer
Add the paneer once the veggies are cooked and mix lightly. Cover and cook on a low flame for another 5 minutes
Matar paneer
Your delicious paneer gravy is ready to eat! Best served with chapati or jeera rice

Healthy Oatmeal Muffins with banana,walnuts and cranberries

healthy oatmeat muffins with

Recipe source: healthy muffins

Recipe based on Joanna Soh’s healthy muffins

Ingredients:-

1 and 1/2 cup oats powdered

1 tsp baking soda

1/2 tsp baking powder

1/4 cup cranberries

1/4 cup walnuts finely chopped

pinch of salt

2 bananas mashed

4 tbsp honey

2 tsp vanilla

2 eggs

1/2 cup yogurt/curd

1 tsp cinnamon powder

(makes around 24-26 mini muffins)

Procedure

  1. Preheat oven to 180C.
  2. Combine all the dry ingredients together. Powdered oats,baking soda,baking powder, pinch of salt,cinnamon,cranberries and walnuts.
  3. Mash bananas.
  4. Whisk together the eggs,vanilla,honey,mashed bananas and curd.
  5. Combine the wet and dry ingredients together. Stir well
  6. Divide equally into the muffins tray. Here I used a tbsp of batter for each muffin mould.
  7. Bake at 180C for 20-25 minutes. Here I checked it at the 20 minute mark and baked for another 7-8 minutes because my oven runs a little low.

 

healthy oatmeat muffins with cranberries and walnuts
Add all the dry ingredients together in a bowl. Cranberries,walnuts,powdered oats,salt,baking soda,baking powder,cinnamon

 

healthy oatmeat muffins with cranberries and walnuts
Mash 2 medium bananas

 

healthy oatmeat muffins with cranberries and walnuts
Add the honey to the mashed bananas as well as the curd,eggs and vanilla essence and whisk well

healthy oatmeat muffins with cranberries and walnuts
Add in the dry ingredients to the wet batter and mix with a spoon until just combined

healthy oatmeat muffins with cranberries and walnuts
This is what the batter looks like

 

healthy oatmeat muffins with cranberries and walnuts
Divide equally into 24 mini muffin moulds and bake at 180C for 20 minutes. A knife inserted into the muffins should come out clean

IMG_20181102_114310

Red kidney beans recipe(Rajma Recipe)

Kidney beans are an excellent source of proteins and fibre, besides loads of other vitamins and minerals.

Kidney bean recipe, Rajma recipe

This is a very simple,tasty recipe that involves hardly 10 minutes of prep!

Ingredients:-

1/2 cup of soaked kidney beans( soak overnight)

1 medium onion

1 tomato

1 green chilly

10 small garlic cloves

1 tsp of cumin seeds

1 tsp of Everest kitchen king masala(any garam masala will do)

1 tsp of turmeric powder.

1/2 tsp of pepper

salt to taste

Procedure

  1. Wash and soak kidney beans for 8-10 hours. Drain and rinse well
  2. In a pressure cooker, add a tbsp of ghee. Once it heats up, add in the cumin seeds and let it crackle.
  3. Add the garlic and green chilly and fry till the garlic turns golden brown.
  4. Add the chopped onion and fry till the onion is translucent. Add in the chopped tomato and fry till tomato is soft and mushy.
  5. Add the kitchen king masala(garam masala) and turmeric powder and stir for a minute. The flame should be low, don’t allow the spices to burn.
  6. Add the kidney beans and stir well. Add salt and pepper powder.
  7. Add 1 cup of water. Cover and cook on a low flame for about ten minutes after the first whistle.

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Kidney bean recipe, Rajma recipe Kidney bean recipe, Rajma recipe

Cover and cook in the pressure cooker after adding a cup of water for 10 minutes after the first whistle on low flame. Let the pressure release naturally.

 

 

Vegetable biryani recipe

What do you do when your hungry,open your fridge door and see that you only have a couple of carrots, a zucchini and some babycorn?

Why make some vegetable biryani, of course!

This vegetable biryani is a simple,hearty meal that you can throw together in just one pot.

With the exception of the time it takes you to dice a few vegetables, this is quick and easy to make.

Start by chopping one large zucchini, 2 medium carrots and 200gms of babycorn.

Vegetable biryani recipe Vegetable biryani recipe

Chop up two large red onions.

Vegetable biryani recipe

In a utensil heat up two tbsp of ghee and add whole spices like cinnamon sticks, peppercorns, cloves, green cardamon and a tsp of cumin seeds. Fry for 1 minute.

 

Add a tbsp of chopped green chilly, ginger and garlic and fry till the garlic turns golden brown.

Vegetable biryani recipe

Add the chopped onions and fry till the onions turn translucent.

Vegetable biryani recipe

Add the carrots and babycorn and fry for 5 minutes. Add a tsp of salt at this stage and stir well

Vegetable biryani recipe

Add the zucchini, half a green bell pepper(capsicum) and a chopped tomato. Mix well and fry on a low flame for another 5 minutes.

Vegetable biryani recipe

Now add a tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of garam masala powder and 3 tsp of biryani masala/pulao masala. I added the Everest brand biryani masala.

Vegetable biryani recipe

Fry this well for 3-4 minutes.

I then added half a cup of curd and a handful of pudina/mint leaves. Don’t skip the mint leaves as it adds that yummy ‘biryani’ flavour.

Vegetable biryani recipe Vegetable biryani recipe

Since I am going two be using two measures of rice( each measure is a 200ml glass), I will be adding 4 measures of water to the utensil and bringing it to the boil. Add salt to taste at this stage.

Vegetable biryani recipe

Add the rice once the mixture comes to a boil. I added two measures of rice.

Vegetable biryani recipe

Once you add the rice, taste for salt and cover the utensil. Let the flame be high for 5 minutes. Then reduce the flame to low till you see bubbles appear in the rice. This should take another 5 minutes. At this point switch off the flame. Let the biryani rest for atleast 15 minutes before opening the lid and serving.

Vegetable biryani recipe

Vegetable biryani recipe

 

 

 

GUJURATI DAL

At home we have always had a standard way of making dal and never with a tadka!

Just make a ‘bagar’ of jeera,mustard seeds, green chilly,onion,tomato and curry leaves and cook the dal in one pot. No putting a ‘tadka’ to the dal.

Now don’t get me wrong, while this method turns out delicious(check out blog post), I was bored and ready to try on something new and thankfully I came across this particular recipe for dal watching a youtube video.

This recipe is a gujurati dal recipe and it turned out tasting great, slightly on the sweet and sour side which was something different.

Do try it and let me know what you think!

I started out my washing and soaking 1/3rd cup of dal.

Gujurati dal recipe

I pressure cooked this with 4 parts of water, 1/2 tsp of turmeric powder and a tsp of salt for 3 whistles in a pressure and let the pressure release on its own.

Gujurati dal recipe

I then set aside a tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 dry red chilly, a pinch of hing(asafoetida). Hing mimics the flavour of ginger-garlic as no ginger and garlic will be added to this recipe. Chop one medium tomato

Gujurati dal recipe

In a small utensil or tadka pan, I heated 2 tbsp of ghee and once it was heated up, I added the cumin seeds, red chilly and mustard seeds.

Gujurati dal recipe

Once the cumin seeds started crackling, I added half a tsp of turmeric powder, 1/4 tsp of hing, 1/2 tsp of red chilly powder, and a pinch of pepper powder. After ten seconds( make sure the flame is low and the spices do not burn) add the chopped tomato,8-10 curry leaves and 1 tbsp of jaggery powder. Fry for 2 minutes.

Gujurati dal recipe Gujurati dal recipe

Add the mixture to the dal and give a good stir. Adjust for salt.

You can add a bit of coriander leaves at this point although I did not.

Gujurati dal recipe

Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe

Paneer curry in a hurry

What else can I say about Paneer except that I love it! I usually prefer to make paneer at home and the recipe that I almost always make with home made paneer is paneer bhurji but this store bought fresh paneer was equally good and I decided to make a quick and easy paneer gravy to go with it.

I started by lightly browning the paneer with very little oil just so that it gets a nice golden colour. This makes it look very appetizing as well.

Paneer curry, cottage cheese gravy

In a pan I added a chopped onion, 2 chopped medium tomatoes, half a green chilly, 10 small cloves of garlic and a cup of water and let this come to a boil and simmer for ten minutes.

Paneer curry, cottage cheese gravy

 

I let this mixture cool down and pureed it into a fine paste.

Paneer curry, cottage cheese gravy

In a pan I heated two tbsp of ghee and added half a tsp of cumin, two cardamon, small piece of cinnamon and two cloves and fried the whole spice for 30 secs.

Paneer curry, cottage cheese gravy

I added one chopped onion and sauteed till translucent.

Paneer curry, cottage cheese gravy

To this I added half a tsp each of turmeric powder, chilly powder, cumin powder and coriander powder and fried the spices for a minute.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I added the puree to this and cooked it down on a low flame for 5 minutes.

Paneer curry, cottage cheese gravy

I then added half a cup of water and a tsp of garam masala, tsp of sugar and salt to taste(about 1 and a half tsp) and mixed well. I then added the paneer pieces and covered and cooked on a low flame for ten minutes.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I finally finished it off by adding a tbsp of kasuri methi. I recommend not skipping this step as it adds amazing flavour to this dish. Serve hot with parathas or chapatis.

Paneer curry, cottage cheese gravy