Kadhai Paneer

Paneer or Indian Cottage Cheese is a versatile dairy product that remains the part and partial of South Asian Cuisine.  It is so delicious that it can be used on wide range of preparation starting from Snacks, Main course to desserts respectively. One of the variation from Main course is Kadhai Paneer, which is very popular in northern part of India and then eventually spread to different part of the world.

Health Benefits

Paneer is a treasure of nutrition. They are excellent source of calcium which helps to build the bones & teeth stronger. It also contains huge amount of protein that helps to prevent and reduce the back and joint problems. The dishes made of Paneer are easy to digest reason why people from all ages can use it without any hesitation.

Ingredients:

·         Paneer (Cubes) – 1 Cup

·         Capsicum (Red, Green, Yellow) – ½ Cup (Cubes)

·         Onion (Sliced) – 1 (Medium)

·         Ginger – Garlic Paste – 1 Tbsp

·         Cumin Seeds – ¼ tsp

·         Tomato Puree – 4 tbsp

·         Turmeric Powder – ¼ tsp

·         Coriander Powder – 1 tsp

·         Red Chili Powder – 1 tsp

·         Salt as per taste

·         Cooking Oil – 5 tbsp

Preparation Method:

Ø  Heat Oil in a Wok (Kadhai); fry Paneer & Capsicum Cubes till light brown and keep aside.

Ø  In the same Oil, add Cumin seeds; when it crackles add Sliced Onion & sauté for a minute.

Ø  Add Ginger- Garlic Paste and fry till its raw smell goes off.

Ø  Add Tomato Puree and cook for a while & when it starts separating from Oil, add Turmeric Powder, Red Chili Powder, and Coriander Powder; mix well.

Ø  Then add the fried Paneer Cubes, Capsicums & Salt ; finally sprinkle littler water & sauté for 4-5 minutes in a low flame or the capsicums are done and put off the flame

Ø  Now the “Kadhai Paneer” is ready. Serve it hot.

Kadhai Paneer is well served with  Roti, Paratha, Fried Rice and  Naan.

Aloo Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (Indian Cottage Cheese) or minced cooked meat can also be used for Stuffing. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Aloo Paratha”, which is made of Potato stuffing.

Ingredients:-

·         Potato (Boiled &Mashed) – 3 (Medium)

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 2

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Red Chili Powder – ¼ tsp

·         Coriander Powder – ¼ tsp

·         Amchur Powder – ¼ tsp

·         Ginger and Garlic (Grated) – 1 tsp

·         Salt as per taste

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee / Butter   or  Cooking Oil

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Method – 1:

Ø  Boil the Potatoes and Mash them.

Ø  Take a bowl and add Mashed Potatoes, Chopped Onion & Green Chilly, Cumin Powder, Amchur Powder, Coriander Powder, Red Chili Powder, Salt, and Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

Method – 2:

Ø  Heat 2 tsp of Cooking Oil; Add Chopped Green Chili & Onion and saute for 1 min.

Ø  Add Mashed Potato, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, Amchur Powder and mix well. Cook for 5 mins.

Ø  Then add Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Potato mixture and seal the edges.

Ø  Sprinkle little dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan/ Griddle/ Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee/Butter or Oil on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Aloo Paratha” is ready.

Aloo Paratha is well served with Curd, Chutney or Pickle.

Gobi Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (India Cottage Cheese) or minced cooked meat can also be used for Stuffings. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing, it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Gobi Paratha”, which is made of flavored cauliflower and vegetables stuffings.

Ingredients:-

·         Cauliflower (Grated) – 1 Cup

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 3

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Salt as per taste

·         Lemon Juice  - ½ tsp

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee  or  Butter

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Ø  Take a bowl; add Grated Cauliflower, Chopped Onion & Green Chilly, Cumin Powder, Salt, Lemon Juice, and Chopped Coriander Leaves and mix well.

Ø  Keep this mixture for 15 mins and squeeze water from them.

Ø  Either cook the ingredients for few minutes with Ghee or can also use the raw mixture.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Cauliflower mixture and seal the edges.

Ø  Sprinkle some dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan / Griddle / Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee or Butter on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Gobi Paratha” is ready.

Gobi Paratha is well served with Curd, Chutney or Pickle.

Baingan Bharta (Mashed Brinjal Fry)

In addition to our North Indian Cuisine, I am going talk about a very popular Vegetarian dish from Punjab made of Brinjal / Eggplant called ‘Baingan Bharta” or “Mashed Brinjal Fry”. This dish has become so popular that every region has its own version. Before going to recipe let me brief some nutritional facts of Egg plant. Despite its colour and shape, eggplants are rich in Vitamin B1 & B6, Potassium, niacin and folic acid. Eggplants are good source of Phenolic compounds an antioxidant that can help prevent cancer They are excellent source of Dietary Fibers that not only helps to keep our blood sugar in control but also to improve our digestive function. As per the current research eggplant also has the potential to lower the total body cholesterol level. As far as the dish is concerned, I would recommend every one to try it at least once. Believe me this is a very delicious dish which goes well with Roti or Chapati. Here is the recipe in case you would like to try…



Brinjal / Eggplant

   

Ingredients:

·         Brinjal / Eggplant – 1 (Large) – Preferably Purple or Black one.

·         Onion (Finely Chopped) – 2 (Medium)

·         Green Chilly (Finely Chopped) – 2 (If you want spicy add  more)

·         Ginger (Finely chopped) – ½ inch Piece

·         Garlic Cloves (Finely Chopped) –  3

·         Tomatoes (Finely Chopped) – 3 (Medium)

·         Cumin Seeds – ¼ tsp

·         Turmeric Powder – ¼ tsp

·         Garam Masala – ¼ tsp

·         Mustard Seeds – ¼ tsp

·         Fenugreek Seeds – ¼ tsp

·         Fennel Seeds – ¼ tsp

·         Asafetida (Hing) – 1 Pinch (Optional)

·         Curry Leaves – Few

·         Salt as Per taste

·         Cooking Oil – 2 tbsp

·         Coriander Leaves – For Garnishing

Preparation Method:

Ø  Roast the Eggplant either in Charcoal or in Microwave for around 15-20 mins. If in Charcoal, you can have an authentic taste.

Ø  Peel off the Skin of Eggplant and mash it properly. Keep aside.

Ø  Heat Oil in a Pan; Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds and Asafetida and when they crackle, add Green Chilly, Curry Leaves, Chopped Ginger & Garlic and sauté for 2 mins in medium flame.

Ø  Add Chopped Onion and sauté till it turns Pink Color.

Ø  Then add Chopped Tomatoes, Salt, Turmeric Powder, Garam Masala and cook in medium flame till it separates Oil.

Ø  Finally place the Mashed Eggplant; mix well and cook for 5-7 mins.

Ø   Now the “Baingan Bharta” is ready. Garnish with Coriander Leaves.

Baingan Bharta is well served with Roti, Paratha and even Steamed Rice.

Masala Prawn

Hi Guys!! In addition to our Non-Vegetarian dish category, I am going to talk about a very popular recipe made of Prawn called “Masala Prawn”. As we aware that Prawns & Shrimps are the most popular type of seafood that are consumed in restaurants and homes all around the globe.  They are being used in wide varieties of dishes ranging from curries to rice dishes to salads. Before the recipe let me brief some nutritional facts of Prawn. Prawns are considered to be a healthy food. They are good source of protein, which helps in overall growth and development of our body. They are rich in Selenium and Selenium is likely to protect us from the growth of cancer cell. Prawns are also low in cholesterol content and high in vitamin B12 that helps to protect the walls of blood vessels because of that the cardiovascular health of a person can improve. Prawn calories are low as compared to the calories of any other red meat with numerous several other nutritional contents which make it tastier and healthier option then other food stuff. My way of cooking Masala Prawn  is bit different than the traditional way. Here is the recipe, in case you would like to try at your kitchen…

Ingredients:

·         Prawn – 200 grams

·         Onion (Sliced) – 2 (Medium)

·         Ginger Paste – 1 tsp

·         Garlic Paste – 1 tsp

·         Tomato Puree – 3 tbsp

·         Red Chili Powder – 2 tsp

·         Sambar Powder – ½ tsp

·         Cumin Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil (Preferably Mustard Oil) – 2 tbsp

·         Water – 1 Cup

Preparation Method:

Ø  Clean and Devein the Prawn and leave the tail intact.

Ø  Heat Oil in a Pan; add Sliced Onion and sauté till they turn golden brown.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Red Chili Powder; Sambar Powder; Cumin Powder and sauté for a minute.

Ø  Now add Tomato Puree; Salt and cook for 3 mins in low medium flame.

Ø  Then add Prawns and cook for 5 mins in medium flame.

Ø  Finally add water & cook for 10 mins with cover; ensure that the gravy must remain thick.

Ø  Now the “Masala Prawn” is ready.

Masala Prawn is well served with Steamed Rice.

Rajma Curry (Kidney Beans Curry)

Hi Folks!! In addition to our North Indian Cuisine, I am going to talk about a well known delicious vegetarian dish of Punjabi household called “Rajma Curry”. Rajama, which is famous as ”Kidney Beans” because of its unique kidney like shape. Basically it came from Mexico to Indian Subcontinent and gradually became the integral part of North Indian dishes. One good thing about kidney beans is that it is easily stored and has numerous uses in cooking because they blend with varieties of spices and absorb other flavors well. As far as the health benefits are concerned,  Kidney Beans are one of world’s nutritious food. They are excellent sources of fiber contents due to which it helps to lower the Cholesterol Level and prevents from rising Blood Sugar level, which is helpful for Diabetic Patients. It also provides fat free high quality Protein.  Rajma is one of my favorites. Here is the recipe in case you would like to try…

Ingredients:

·         Kidney Beans (Rajma) – 200 gms

·         Onion(Medium) – 3 (Grated)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Tomato Puree – 3 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder – 1 ½ tsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ¼ tsp

·         Rajma Masala – 1 tsp

·         Garam Masala – ¼ tsp

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Tips:

After boiling Rajma, don’t throw the water.

Preparation Method:

Ø  Soak Rajma overnight with sufficient water.

Ø  Boil them in a Pressure Cooker (4 whistle) with Salt tills they get tender.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and fry for 5 sec.

Ø  Add Grated Onion and saute till light golden color in medium flame.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Then add Turmeric Powder; Red Chili Powder; Cumin Powder; Coriander Powder; Rajma Masala; Garam Masala; Salt and cook for 5 mins.

Ø  Then add the boiled Rajma, mix well and cook for 5 mins by covering the lid.

Ø  Finally, add boiled Rajma water and cook for 10- 15 mins till the gravy thicken.

Ø  Now the “Rajma Curry” is ready.

 Rajma Curry is well served with Steamed Rice & Roti.