Recipe cook until the cooking oil starts to

Recipe 1

Mutter Paneer – Peas and Cottage
Cheese Curry

Mutter Paneer is perhaps the most
commonly ordered vegetables curry in the Indian restaurants. It is an amazing
side dish in a non -vegetarian meal and can also be the ideal main dish in a
vegetarian one.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Servings: 4 to 6

Ingredients:

Fresh coriander leaves sliced fine to
garnish – 1/3 cup

Hot water -1 and 1/2 cups

Finely sliced 2 green chilies

Quarterly sliced 3 medium sized
tomatoes

Quarterly sliced 2 large onions

Shelled peas – 200 gms

paneer cube – 500 gms

Double/thickened/ heavy cream – 3
tbsps

Vegetable/ sunflower / canola cooking
oil – 6 tbsps

Turmeric powder -1/2 tsp

Garam masala -2 tsps

Cumin powder -1 tsp

Coriander powder -2 tsps

Garlic paste -2 tbsps

Ginger paste -1 tbsp

Salt

Step by step instructions:

1.   
Crushed tomatoes into a fine paste and keep aside.

2.   
Crushed the onions into a fine paste and Keep aside.

3.   
Put 2 to 3 tbsps of cooking oil in a deep pan or kadhai and heat it.
After a while, add the cubes of paneer and fry till it gets golden.  Then take out the paneer and keep it aside on
paper towels.

4.   
Add the remaining cooking oil in the same pan and put the onion paste.
Fry the paste till it gets a little browned.

5.   
Next, add the garlic, ginger, and tomato paste and fry for another 2
minutes.

6.   
After that put the finely chopped green chilies as well as the cumin,
coriander, turmeric and garam masala powders into the pan. Mix it continuously
and cook until the cooking oil starts to discrete from the spice mixture.

7.   
Now add the peas to the masala and cook for another 2 to 3 minutes.

8.   
Finally, add salt, hot water, and the fried paneer. Reduce the heat and
cook as long as the gravy gets thicken.

9.  
 Once the gravy gets as thick as
you would like, turn the heat off and mix the cream.

Your dish is now ready to serve.
Before serving decorate it with coriander leaves and serve it with Naan,
Paratha, Chapati, or even Jeera or plain Basmati rice.

 

 

 

 

Recipe 2

Navratan Korma

Navratan means nine gems. This
wonderful Mughlai dish gets its name for the uses of nine different veggies,
nuts, and fruits in it. This delicious vegetable curry is amazing with hot
naans (tandoor-baked Indian bread). 

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Servings: 4 – 6

Ingredients:

Pineapple cubes – 1 cup

Cauliflower florets, parboiled – 1 cup

Peeled, cubed, parboiled potato – 1
cup

Green peas, parboiled – 1/2 cup

Paneer (cottage cheese) cubes (1″
cubes) – 1 cup

Cashews, broken into bits – 1/2 cup

1 medium-sized green bell pepper, cut
into 1″ squares and seeds removed

2 medium carrots, parboiled and
chopped into small cubes

2 medium-sized onions sliced and
crushed to a fine paste

3 tomatoes sliced and crushed to a
fine paste

12-15 French beans, parboiled, tops,
and tails removed

Double/thickened/ heavy cream – 3
tbsps

Garam masala powder -1 tsp

Red chili powder -1/2 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Ginger paste – 1 tsp

Garlic paste -2 tsps

Vegetable/ sunflower / canola cooking
oil – 4 tbsps

Salt

Step by step instructions:

1.   
Take a deep pan and add 1 tsp of cooking oil to it and heat. After a
while, add the cashews and fry till it gets a little darker. Then take out the
cashews and keep it aside on paper towels.

2.   
Repeat the same procedure for the paneer cubes and keep them aside to
use later.

3.   
Add the remaining cooking oil in the same pan and heat it. After that
put the onion paste and fry till it gets a little browned.

4.   
Add the ginger and garlic pastes and cook for 1 minute. Then put the
tomato paste and cook for another 1 minute.

5.   
Put all the spice powders and fry till the oil starts to discrete from
it. To keep the masala from burning and sticking to the pan, you need to stir
it frequently.

6.   
Put 1 cup of warm water to this masala and stir well for 1 minute.

7.   
Now put all the vegetables, paneer, pineapple, and previously fried
cashews. Stir well with a soft hand to make sure not to break or mash the
pieces of the vegetable and paneer cubes. Cook around 15 minutes.

8.   
Finally, add salt and cream, mix it well and turn off heat.

9.   
The dish is now ready to serve. 

Recipe 3

Country Captain Chicken Curry

This delicious and easy to prepare
Indian Chicken dish is a tried and tested well-rounded meal. This chicken curry
can be as mild or hot as you like it. You can make it hotter by adding crushed
green chilies than just putting whole or chop ones. You can freeze it for weeks
and when you wish to eat, simply reheat and decorate with fresh slices
coriander and it’ll be ready to go. 

 Prep Time: 45 Minutes

Cook Time: 45 Minutes

Total Time: 90 Minutes

Servings: 4

Ingredients:

Chicken on the bone, cut into 3″
pieces – 1 kg/ 2.2 lbs

Unsalted chicken stock/ broth – 1/2
cup

Sliced fresh coriander to garnish- 1/4
cup

2 fresh green chilies

3 large onions sliced thinly

Juice of 1 lime

Vegetable/sunflower/ canola cooking
oil -5 tbsps

Red chili powder -1/2 tsp

Freshly crushed black pepper -1/2 tsp

Turmeric powder -1/2 tsp

Ginger paste -1 tsp

Garlic paste -1 tbsp

Salt

Step by step instructions:

1.   
Take lime juice, turmeric, pepper and chili powder, ginger and garlic
paste, salt, and chicken in a bowl. Mix all the ingredients well so the chicken
is evenly layered and keep it for at least 40 minutes to marinate. Keep in mind
that the longer you marinate the better.

2.   
Take 3 tbsps of cooking oil in a deep, heavy-bottomed pan and heat with
a medium temperature. When oil gets hot, put the chopped onions into the pan
and fry till they get a little brown in color. Take half of the fried onions
out of the oil and keep it aside on paper towels.

3.   
Now add another 2 tbsps of cooking oil with the marinated chicken and
green chilies. Cook as long as the chicken gets golden or brown in color. You
need to turn/stir often so the chicken does not get burned or attached to the
bottom of the pan.

4.   
When the chicken gets browned put the chicken stock/broth and mix them
well. Cover the pan and cook until most of the gravy/liquid gets dried.

5.   
Once most of the gravy gets dried, turn the heat off. Your dish is now
ready to serve,

Finally, serve the curry with the
chopped coriander and reserved fried onions.

 

 

 

 

 

 

 

 

Recipe 4

Sweet dessert Recipe: Rice Kheer

This Indian traditional dessert is
rich, creamy and a pleasure for the taste bud. At the end of any dinner or
lunch, serving rice kheer makes the whole experience celestial. It is easy to
cook but needs time and patience. Slow cooking is the key issue here to give a
lovely texture to it. Here is a simple and easy rice kheer recipe for you.

Prep Time: 25 Minutes

Cook Time: 25 Minutes

Total Time: 60 to 90 Minutes

Servings: 4

Ingredients:

Fragranced Basmati rice – 1/4 Cup

Full cream milk – 6 cups

Sugar – 1/4 Cup

Condensed Milk – 3/4 Cup

Silvered Almonds – 10 Gram

Green cardamom powder – 1/2 TSP

For garnishing:

Whole Pistachio nuts – 30 Gram

Slivered Almonds – 20 Gram

Step by step instructions:

1.   
Take the rice, wash and soak it for 20 minutes and set aside.

2.   
In a heavy bottomed pan, boil milk and then add the washed and whacked
rice.

3.   
Stir it continuously and rumble for 20 to 25 minutes.

4.   
Add condensed milk and mix it well.

5.   
Add silvered almonds, cardamom powder, sugar, and mix them from top to
bottom.

6.   
Finally, serve them hot or chilled decorated with roasted whole
pistachio nuts and slivered almonds. You can add any nuts you like – raisins,
walnuts, pista, cashew nuts, or even dates.

Notes: if you want more flavor, you
can add rose water or/and broiled saffron. You also need to make it sure that
you use a heavy bottomed pan to avoid sticking or burning of the milk to the
bottom of the pan.     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe 5

Turmeric

The most visually recognizable Indian
spice, turmeric gives many Indian dishes their characteristic color. This vivid
yellow spice is the key coloring agent in most of the Indian dishes. The inside
of turmeric is deep orange-yellow and gives the food a yellowish color. It is
slightly bitter in flavor.

Turmeric is not only known as a key
additive of color and flavor in curries but also popular for its health
benefits. Many a time raw turmeric is crushed into a paste and used on the skin
to have a better complexion. It also has great medicinal properties, especially
with regards to anti-cancer and anti-inflammation effects.    

Usually dried powdered form of
turmeric is sold in the grocery stores or shops and commonly used in
cooking.  

 

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