Friday, December 30, 2016

Methi Matar Malai

Methi Matar Malai Recipe with step by step photo
Methi Matar Malai Recipe with step by step photo - Methi Matar Malai is a very popular North Indian curry made with fresh fenugreek leaves (methi leaves), green peas, cream and flavored with mild Indian spices. The sweetness from the cream help to balance out the bitterness from the methi leaves and the matar adds plenty of texture along with great taste. Methi Matar Malai tastes mild sweet and has white gravy instead of usual red or green gravies found in classic curries like paneer butter masala and palak paneer. Since fresh fenugreek leaves and fresh green peas are generally available in cold wintery season, it’s a right season to prepare this curry and enjoy the flavor of the season. However, frozen green peas are easily available all through the year and you can prepare it anytime you want to. I have used frozen peas in this curry. It is rich and creamy and is usually served as a side dish for roti, rice, parathas and naan.






Ingredients:
  • Fenugreek leaves/methi leaves - 2 cups
  • Green peas (fresh or frozen) - 1/2 cup
  • Onion(chopped) - 1 medium size
  • Cashew nuts - 10-12
  • Tomato (chopped) - 2
  • Green chilies - 2-3 (or as needed)
  • Ginger - 1/2 inch
  • Garlic - 2 cloves
  • Cumin seeds - 1 tsp
  • Cardamom - 2
  • Cinnamon stick - 1 inch piece
  • Cloves - 2
  • Fresh cream/heavy whipping cream - 1/4 cup
  • Milk - 1/2 cup
  • Water - 1/2 cup or as required
  • Salt - to taste
  • Sugar - 1/4 tsp
  • Kasoori methi (Dry Fenugreek leaves) - 1 tbsp
  • Red chili powder - 1 tsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/2 tsp (optional)
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • Asafetida (hung) - a pinch
  • Coriander leaves (chopped) - 2 tbs

Method:

1. Boil the onion and cashew in water till onion change the color.

2. Remove it from water and grind it to a fine paste along with tomato, ginger, garlic and green chilies.

3. Wash, clean and chop fenugreek leaves.

4. Put the chopped Methi leaves, peas and 1/2 cup water in a utensil along with some salt and keep it on the gas to boil. Once the water comes to boil, cook on a low flame for 5 minutes and then refresh with the cold running water. Keep it aside. (This step will reduce the bitterness of methi leaves.)

5. Heat butter or oil in a pan. Add cumin seeds, green cardamom, cloves and cinnamon sticks. Sauté for 30 seconds.

6. Add the ground paste and fry well in medium heat. Cook until raw smell goes off.

7. Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder. Fry for 2 to 3 minutes.

8. Season with salt and sugar. Mix it well.

9. Add milk, heavy whipping cream and water (if required), mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.

10. Add the boiled green peas and methi leaves, mix properly and let the mixture cook until gravy turns thick.

11. Add kasoori methi and mix well.

12. Simmer for 4 to 5 minutes. Add finely chopped coriander leaves and mix well. Turn off the heat. Methi matar malai is ready.

13. Serve hot methi matar malai with Roti, paratha, naan, garlic naan or rice.


Methi Matar Malai Recipe with step by step photo

Methi Matar Malai Recipe with step by step photo:

1. Boil the onion and cashew in water till onion change the color.
2. Remove it from water and grind it to a fine paste along with  tomato, ginger, garlic and green chilies.
3. Make smooth paste.
4. Put the chopped Methi leaves, peas and 1/2 cup water in a utensil along with some salt and keep it on the gas to boil. Once the water comes to boil, cook on a low flame for 5 minutes and then refresh with the cold running water. Keep it aside.
5. Heat butter or oil in a pan.
6. Add cumin seeds, green cardamom, cloves and cinnamon sticks. Sauté for 30 seconds.
7. Add the ground paste and fry well in medium heat. Cook until raw smell goes off.
8. Add salt.
9. Add 1 tsp of sugar.
10. Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder. Fry for 2 to 3 minutes.
11.  Add milk, heavy whipping cream and water (if required), mix well. The flame should be medium and cook for 3-4 minutes. Do not boil in high flame.
12. Add the boiled green peas and  methi leaves, mix properly and let the mixture cook until gravy turns thick.
13. Add kasoori methi and mix well. Simmer for 4 to 5 minutes. Add finely chopped coriander leaves and mix well.
14. Turn off the heat. Methi matar malai is ready.
15. Serve hot methi matar malai with Roti, paratha, naan, garlic naan or rice.
Methi Matar Malai Recipe with step by step photo

Read more »

Tuesday, December 27, 2016

Veg Cheese Chili Toast

Veg Cheese Chili Toast Recipe on tawa/griddle with step by step photo
Veg Cheese Chili Toast Recipe on tawa/griddle with step by step photo - Veg Cheese Chili Toast is simple, easy, delicious and quick snack recipe that you can prepare in no time and serve as a breakfast or evening snacks or even starters. This is an Indian version of veg cheese chili toast which I made on top of tawa. You can make it in oven too. The cheese taste attracts kids and makes them eat this toast with great pleasure. My 5 yrs old son likes it most. When you are making it for kids then don't put green chili in it. I have used green color capsicum/bell pepper. If you want you can use any color capsicum. You can use white bread, brown bread, multi grain bread or whole wheat bread. I have used white bread for this toast.

Try this delicious, yumilicious, crunchy and crispy toast. No one can resist without eating this toast.






Ingredients:
  • Bread slices – 8
  • Green Capsicum (chopped & deseeded) – 1
  • Green chilies (chopped) – 1
  • Onion (chopped) - 1 medium
  • Salt – as per your taste
  • Crushed black pepper – 1/4tsp
  • Fresh coriander leaves - 2 tablespoons
  • Mozzarella Cheese (Grated) - 1/2 cup
  • Cheese slice - 4 (I have used mozzarella cheese slice)
  • Butter – 2 tbsp
  • Italian seasoning or oregano - 1 tsp (optional)

For Serving:
  • Green chutney
  • Tomato ketchup

Method:

1. Heat 1 tbsp butter in a pan. Add chopped green chili, capsicum and onion into it and sauté on medium-high heat for 1 minute. Add chrused pepper powder and salt into it. Mix it well and fry for 1 to 2 minutes. Turn off the heat and add chopped coriander leaves.

2. Toast the bread slightly on tawa/griddle on low heat to make it crispier.

3. Take the bread and spread the butter on the bottom part. Place one cheese slice on top of each bread slice.

4. Spread the capsicum mixture evenly on top of the bread. Sprinkle some Italian seasoning over it.

5. Now evenly put grated cheese over it. Cover and cook them in low flame until the cheese melts or until the bottom part gets nicely crusted.

6. When done, cut them into as desired shapes.

7. Delicious veg cheese chili toast is ready. Serve them hot with green chutney or tomato ketchup.

NOTE:

Add salt carefully as the butter and cheese already has salt.


Veg Cheese Chili Toast Recipe on tawa/griddle with step by step photo


Veg Cheese Chili Toast Recipe on tawa/griddle with step by step photo:

1. Heat 1 tbsp butter in a pan.
2. Add chopped green chili, capsicum and onion into it and sauté on medium-high heat for 1 minute.
3. Add chrused pepper powder and salt into it. Mix it well and fry for 1 to 2 minutes.
4. Turn off the heat and add chopped coriander leaves.
5.  Toast the bread slightly on tawa/griddle on low heat to make it crispier.
 6. Take the bread and spread the butter on the bottom part. Place one cheese slice on top of each bread slice.
7. Spread the capsicum mixture evenly on top of the bread.
8. Sprinkle some Italian seasoning over it.
9. Now evenly put grated cheese over it.
10. Cover and cook them in low flame.
11. Cook until the cheese melts or until the bottom part gets nicely crusted. Sprinkle some green chili and coriander leaves for make it more colorful and spicy.
12. Delicious veg cheese chili toast is ready.
13. When done, cut them into as desired shapes. Serve them hot with green chutney or tomato ketchup.

Read more »

Sunday, December 25, 2016

Paneer Pakora/Cottage Cheese Fritters

Paneer Pakora (cottage cheese fritters) recipe with step by step photo
Paneer Pakora (cottage cheese fritters) Recipe with step by step photo - There are numerous Indian snacks recipes that can be prepared using paneer and one such classic appetizing tea time snack or a rainy day treat is Paneer Pakora. Paneer Pakora is a popular snack in north India. You can try this paneer pakora recipe when you want to make something special in limited time. There are some variations in paneer pakora recipe, here I am sharing the easiest one. Just a handful of ingredients go into its making with minimal work. Soft, melt in the mouth cottage cheese is dipped in spiced thick yet smooth and flowing batter of gram flour and rice flour. You can also add some corn flour, but I always prefer rice flour as it makes pakora more crispy. Paneer Pakoras are crisp from outside and soft from inside. Paneer Pakoras can be serve as a snack or with a cup of tea.






Ingredients:
  • Paneer (cottage cheese) - 125 to 150 grams
  • Besan (gram flour) - 1 cup
  • Rice flour - 2 to 3 tbsp
  • Turmeric powder (haldi) - 1 pinch
  • Red chili powder (lal mirch powder) - 1 tsp or as per taste
  • Asafetida (hing) - 1 pinch
  • Garam masala powder- 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Carom seeds (Ajwain) – 1/8 tsp
  • Ginger-garlic paste – 1 tsp
  • Water - 1/4 cup or as required making batter
  • Salt - to taste
  • Oil - for deep frying
  • Chaat masala - for sprinkling

Method:

1. In a mixing bowl, mix all the ingredients, except paneer and oil.

2. Make a smooth lump free thick flowing batter.

3. Cut the paneer into cubes.

4. Heat oil in a pan or Kadai for deep frying on medium heat.

5. Dip each paneer cube in the batter and coat the cubes with the besan batter.

6. Gently drop the batter coated paneer cubes into medium hot oil.

7. Deep fry the paneer pakoras till crisp and golden.

8. Drain paneer pakoras on paper towels to remove excess oil.

9. Serve hot paneer pakoras sprinkled lightly with some chaat masala with coriander chutney or tamarind chutney or tomato sauce.

Paneer Pakora (cottage cheese fritters) recipe with step by step photo


Paneer Pakora (cottage cheese fritters) recipe with step by step photo:

1. In a mixing bowl, mix all the ingredients, except paneer and oil. Make a smooth lump free thick flowing batter.
2. Cut the paneer into cubes.
3. Dip each paneer cube in the batter and coat the cubes with the besan batter.
4. Heat oil in a pan or Kadai for deep frying on medium heat. Gently drop the batter coated paneer cubes into medium hot oil.
5. Deep fry the paneer pakoras till crisp and golden.
6. Drain paneer pakoras on paper towels to remove excess oil.
7. Serve hot paneer pakoras sprinkled lightly with some chaat masala with coriander chutney or tamarind chutney or tomato sauce.
Paneer Pakora (cottage cheese fritters) recipe with step by step photo

Read more »

Tuesday, December 20, 2016

Eggless Christmas Cookies

Eggless Christmas Cookies Recipe with step by step photo
Eggless Christmas Cookies Recipe with step by step photo - Christmas is around the corner. So, what can be better sweet treat than colorful cookies for guest and for gift? I made these cookies for Christmas 🎄on demand of my son.😊😊 These Cookies are sweet, colorful and buttery with wonderfully crisp edges. These cookies are absolutely delicious and perfect for Christmas treat. My son like these cookies with hot chocolate. Serve these cookies plain or with milk or hot chocolate or tea or coffee. They also go well for kids snacks box because these are colorful, kids like it.

I'm wishing all of you a Merry Christmas With this post.






Ingredients:
  • All purpose flour - 2 cups
  • Unsalted Butter (on room temp.) - 1 stick or 100 grams
  • Baking Powder - 1/2 tsp
  • Sugar powder - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Nutmeg powder - a pinch (optional)
  • Milk - 2-3 tbsp
  • Curd/Yogurt - 2 tbsp
  • Salt - 1/4 tsp
  • Vanilla essence - 1 tbsp
  • Red and green sanding sugar - 2 to 3 tbsp
  • Nonpareils - 2 tbsp

Method:

1. Preheat oven at 350 degrees F/180 degree Celsius. Line two ungreased baking pans with parchment paper.

2. In a bowl shift all purpose flour, baking powder, salt, cardamom powder and nutmeg powder. Keep it aside.

3. In a mixing bowl beat the butter, powdered sugar and vanilla essence. Add milk and curd and beat till light and creamy.

4. Slowly add the flour mix in three lots mixing with your fingers. Incorporate the butter into the flour. The mixture begins to look like bread crumbs. Gently bring the dough together. Do not knead the dough.

5. Cover the dough and keep in fridge for about 20 minutes.

6. Roll the dough with your palm into 1 inch balls, press it lightly with fork and dip the top halves of the cookie dough balls in the red and green sanding sugar. In half cookies, first press lightly with a floured fork then top with nonpareils.

7. Place the cookies evenly across the two pans. (Note: Place 1 inch apart)

8. Bake cookies in preheated oven until the cookies are just barely browning on the edges. It will take about 10 - 12 minutes.

9. Once they baked remove cookies from oven and allow to cool on pans for at least 10 minutes before removing from pans.

10. Store them in an air tight container and enjoy homemade eggless Christmas cookies with milk, hot chocolate, tea or coffee.

Eggless Christmas Cookies Recipe with step by step photo



Eggless Christmas Cookies Recipe with step by step photo:

1. In a bowl shift all purpose flour, baking powder, salt, cardamom powder and nutmeg powder. Keep it aside
2. In a mixing bowl beat the butter, powdered sugar and vanilla essence.
3. Add milk and curd.
4. Beat till light and creamy.  
5. Slowly add the flour mix in three lots mixing with your fingers.
6. The mixture begins to look like bread crumbs. Gently bring the dough together. Do not knead the dough. Cover the dough and keep in fridge for about 20 minutes.
7. Roll the dough with your palm into 1 inch balls, press it lightly with fork. 
8. Dip the top halves of the cookie dough balls in the red and green sanding sugar. In half cookies, top with nonpareils.
9. Place the cookies evenly across the two pans. (Note: Place 1 inch apart)
10. Bake cookies in preheated oven until the cookies are just barely browning on the edges. It will take about 10 - 12 minutes.
11. Once they baked remove cookies from oven and allow to cool on pans for at least 10 minutes before removing from pans.
12. Serve these cookies plain or with milk or hot chocolate or tea or coffee. Store them in an air tight container.
Eggless Christmas Cookies Recipe with step by step photo

Read more »