BAINGANI PANEER

 The eggplants are said to be the king of vegetables. Whether because of the green stem which remains on top or because of its mighty and bold color, structure and texture, but it surely is one of the best vegetables grown in the Indian subcontinent region. The eggplants grow in many sizes and colors mainly voilet, green and white. There are so many dishes in various cuisines around the world made with this versatile vegetable. This can be eaten fried, roasted, cooked, boiled and sauteed form. From Baingan bhartha to litti chokha to bharwan baingan, the vegetable gets a new taste in every region it gets served. 

In this recipe, we have used the small eggplants. The cottage cheese which is used in the recipe can be homemade or store purchased. Although we used the homemade paneer, the taste will be equally good in store purchased paneer too. The combination of spiced eggplants and paneer is not only delicious but healthy too. Though we have fried the eggplants in the recipe, you can skip frying if you are calorie conscious or have any dietary restriction and cook it normally. There might be slight variation in the taste but non fried dish will also be no less in taste.

Ingredients

for 3-4 persons

• Small eggplant (baingan)    400-500 gms
• Cottage cheese (paneer) crumbled    150 gms
• Chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam Masala powder 1 tsp
• Black salt    ½ tsp
• Salt as per taste
• Coriander powder 2 tsp
• Carom seeds 1 tsp
• Tomato puree 3 tsp
• Sufficient oil for frying
• Chopped Green onion for garnishing. t tbsp
• Dried ginger powder 2 tsp

Method

• Cut baingan into four pieces.
• Heat oil in wok and fry baingan on medium to high heat till crispy
• Keep them aside.
• Heat 2 tbsp oil in a pan, add carom seeds and saute for few seconds.
• Add tomato puree and all powdered spices and saute well till oil separates.
• Add fried baingain, mix well.
• Cook for another 2-3 minutes on medium heat then add crumbled paneer.
• Mix well. Cook another 2 more minutes.
• Baingani Paneer is ready. Garnish with chopped green onion.
• Serve hot with chapati/paratha

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PANEER SOYA ALOO KI SABZI

When we talk about food, we always think of elaborated menu, rich dishes which take lot of time to cook and involve lots of ingredients. Sometimes, this kind of feeling put off people to learn and explore the soulful art of cooking. Where basic homely cooking is not very complicated, some of the exotic dishes do involve lengthy procedure and numerous ingredients. Talking of potatoes, the simple vegetable is used and loved worldwide in all forms. It is the most staple food, found almost everywhere. Potatoes are rich source of carbohydrates and fulfill the daily requirement of carbohydrate in the body. All around the world, people eat potatoes in various dishes and combinations and in different forms. They are eaten boiled, fried, steamed, baked and simply cooked. In Indian cuisine, potatoes are combined with a variety of vegetables to make delicious dishes.

When we talk about Paneer, we always think of the rich dishes. Some people have the feeling that the paneer dishes are very elaborated to be cooked in everyday cooking and some amateur cooks keep away from paneer dishes. In vegetarian cuisine, Paneer finds itself parallel to chicken of non-veg cuisine. Paneer Makhani, Paneer Butter Masala, Paneer Tikka, Paneer Jalfrezi, Paneer Bhurji are all the vegetarian versions of the Butter Chicken, Chicken Tikka Masala, Chicken Tikka, Chicken Jalfrezi, and Keema Bhurji respectively.

Soya is a rich source of protein. It is easy to use and kids love to eat these soya chunks in their food.

Combining all these ingredients, this dish "Paneer Aloo Soya ki Sabzi" is very easy to make, yet it is full of health, nutrition and taste. You no longer have to fear that Paneer dishes need extensive and complicated cooking as this dish is not at all complicated. Still it deserves a place in your menu even in small family gatherings and parties, or when you want something rich yet quick for your family. This is also a good option when you do not have enough vegetables at home or when your kids say they don't want the regular daal roti.

This dish is a flavourful combination of carbohydrate rich potatoes, protein rich soya chunks and calcium rich cottage cheese. A mix of simple ingredients turn out to a delicious dish, rich enough to become a part of your guest menu. Paneer Soya Aloo ki sabji is quick to make with very simple things. So next time when you run out of fresh vegetables or when you want something nutritious for your family meal or when unexpected guests arrive suddenly, try this recipe and impress your friends and family with your innovative cooking skills.

Ingredients

for 3-4 persons

• Cottage cheese cut in small cubes 150 gms
• Potato peeled and diced 3
• Nutri chunks boiled 1/2 cup
• Onion finely chopped 1
• Tomatoes chopped 2
• Kasoori methi 1 tsp
• Salt to taste
• Coriander powder 1 tbsp
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red Chilli powder 1 tsp
• Green chilli chopped 1-2 
• Ginger powder 1 tsp
• Oil as required 

Method

• Heat oil in pan. Add cumin seeds. Saute for about 10-15 seconds
• Add chopped onion and saute well.
• When onion turns golden brown, add chopped tomatoes and mash and cook well. 
• When masala separates oil then add diced potatoes and cook for 5-10 minutes.
• Add 1 cup of water. Mix well and cover the pan for 10-15 minutes on medium heat.
• Remove the lid and add powdered spices, dry methi leaves and salt and mix well.
• Add boiled nutri chunks, mix well. Cover and cook for another 10-15 minutes.
• When potatoes turn soft then add cottage cheese.
• Add coriander powder and mix well.
• Paneer Soya Aloo sabzi is ready.
• Serve hot with Roti or Paratha.

GUACAMOLE CHICKPEAS SALAD

When it comes to fruits and vegetables, we always look at them as a great source of nutrition. The plant produce is by far the best source of most vitamins, minerals and proteins needed by human beings for maintaining the healthy and fit body. The more use of fruits and vegetables also help in maintaining a healthy weight and thus getting rid of problems related to the obesity or excess fat like high blood pressure, high cholesterol, heart diseases etc. Although few years back, the fruits grown in other parts of the world were not accessible locally but these days, we can enjoy all kinds of fruits and vegetables all year round available in our own local markets. Whether it is Kiwi from New Zealand, Avocado from Mexico or Mango from India, all these fruits find their place in local markets all over the world.

Every fruit has some or the other health benefits. While some diet and nutrition experts have the opinion that we must mostly consume the locally grown fruits and vegetables as those products will help in providing appropriate nutrition and benefits to the body as they also grow in the same soil and climate as you live, but some experts say that all kind of fruits and vegetables should be consumed as they make body more strong and adaptive. Also some crops have known to be source of various nutrients which are otherwise missing in local products sometimes. So it is upto us, what we want. And there is no harm in consuming everything in a limit.

Avocado is one exotic fruit which is gaining popularity in recent times because of its known health benefits. It is believed that the avocado originated in the place in and around modern day Mexico. This is the reason that Mexican cuisine has avocado as a main ingredient in some of the dishes. Normally eaten raw, in form of salads and dips, Avocado is now becoming a part of other world cuisines as well. While in last two decades, the Mexican cuisine became popular not only in the America and Canada, it also gained many admirers in many other countries of the world. Tacos, Nachos, Burritos etc are part of the Mexican cuisine. In most of these dishes, Avocado is added as a spread or dip.

Avocados are grown in warm, slightly humid regions. Besides Mexico, Avocado is also produced in Dominican Republic, Peru and Indonesia etc.

Like bananas, avocados also mature on trees but ripe off them. Avocado has no cholesterol or sodium and has very low saturated fatty acids. It is a very rich source of vitamins, minerals and protein. It is also high in fiber content.

Full of health and nutrition, this salad will become part of your every party menu and daily diet plan. Each ingredient has its own health benefits. The dressing used in salad is also non spicy. Avocado is a very healthy food and chickpeas too are a good source of vitamins, minerals and protein. Irresistible taste, incredibly healthy.

Ingredients

For 2 persons

• Boiled chickpeas 1 cup
• Avacado 1
• Greek Yogurt 2-3 tbsp
• Olive oil 1 tbsp.
• Onion finely chopped 2 tbsp
• Red bell pepper 2 tbsp
• Apple chopped 2-3 tbsp
• Boiled corn ½ cup
• Coriander chopped 1 tbsp
• Oregano 1 tsp
• Black pepper 1 tsp
• Salt to taste
• Lemon juice 1 tbsp

Method

• Cut Avacado and scoop out pulp and mash it.
• Add yogurt and olive oil and mix well.
• Add chickpeas,corn, veggies/fruit and chopped coriander and all seasoning.
• Mix well.
• Guacamole Chickpeas Salad is ready.
• Serve as salad or as dip with nachos.

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ALOO SHIMLA MIRCH

A small twist to the dish, not just by adding another color but also by adding a zing to its making.  Watch out for the twist.

Ingredients

for 2-3 persons

• Green bell peppers diced 1 cup
• Red bell pepper diced 1 cup
• Mustard oil as required.
• Carom seeds ½ tsp
• Potato diced 1 cup
• Salt to taste
• Ginger chopped 1 tbps
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Garam Masala 1 tsp
• Coriander seeds coarsely ground 1 tsp

Method

• Heat mustard oil in pan and add carom seeds. Saute for few seconds.
• Add diced potatoes. Cook for 4-5 minutes and keep stirring.
• Add green and red diced peppers.
• Mix and cook for another 4-5 minutes.
• Add salt. Mix well.
• Add chopped ginger. Saute well
• Cover and cook on low heat for 5-6 minutes.
• Add powdered spices into yogurt except coriander powder. Whisk the yogurt mix and add to pan and mix welll.
• Coat vegetables with masala well, cover and let cook 4-5 minutes on low heat.
• Lastly add coarsely ground coriander seeds.
• Aloo Shimla Mirch is ready.
• Serve hot with Roti/Chapati.

CHATPATE MEDLEY DAHI BHALLE

CHATPATE MEDLEY DAHI BHALLE

Never before you would have tasted such a mix medley of taste.  The softest, yummiest, crunchy mix of different flavors in the traditional 'Dahi Bhalle'....in Chatpata Medley.

Ingredients

for 2-3 persons

• Urad daal 1 cup
• Coriander leaves 1 tbsp
• Bell pepper red 1 tbsp
• Ginger finely chopped 1 tbsp
• Green chilli chopped 1 tsp
• Salt to taste.
• Black pepper ½ tsp.
• Cumin Powder ½ tsp.
• Ground roasted cumin powder ½ tsp
• Oil for frying.
• Strawberry chopped 2 tbsp
• Black grapes chopped 2 tbsp.
• Yogurt whisked 1 cup
• Sugar 1 tbsp
• Chat masala ½ tsp
• Red chilli powder ½ tsp
• Dried Mint
• Fresh mint leaves chopped 1 tsp
• Tamarind chutney as required
• Mint chutney as required.
• Salted papdi crushed 2 tbsp

Method

• Wash and soak urad daal for 3-4 hours.
• Grind to coarse paste and keep for 1 hour.
• Add chopped pepper, ginger, green chillies and ½ tbsp fresh coriander and black pepper and ½ tsp cumin powder.
• Mix well by beating the batter for 2-3 minutes.
• Heat oil for frying. Dip your hand in water and fry the batter by pouring small amounts on medium heat.
• Fry well evenly on all sides.
• Dip the bhallas in water for 5-10 minutes.
• Add sugar in yogurt and mix well.
• Sqeeze bhallas and put them in yogurt.
• Place the soaked bhallas on serving plate.
• Pour some yogurt over bhallas.
• Sprinkle salt.
• Sprinkle ground roasted cumin.
• Again pour some yogurt.
• Pour tamarind chutney.
• Pour mint chutney.
• Spread crushed papdi over
• Again pour yogurt and tamarind chutney.
• Put chopped strawberries and grapes.
• Sprinkle chopped fresh mint and coriander.
• Finally, one last spoon of yogurt.
• Chatpata Medley Dahi Bhalle is ready.
  Click here to watch video on You tube
  

JEERA RICE

Ingredients

for 3-4 persons

• Basmati rice 2 cups
• Cumin seeds 1 tsp
• Cloves 2-3
• Black peppercorns 6-7
• Cinnamon 1 stick
• salt to taste
• Bay leaf 1
• Black cardamom 1
• Oil 2 tbsp

Method

• Soak rice for 30 minutes in water
• Heat oil in pan.
• Add whole spices and saute untill they change the color.
• Add soaked rice and 4 cups of water. (add 3 cups if using pressure cooker)
• Mix well.
• Cover and cook on medium heat.
• It will take 20-25 minutes approximately. (pressure cooker takes less time)
• Jeera Rice is ready.
• Serve hot with choice of your curry dish.

MODERN TUKDA

MODERN TUKDA

A twist in the popular 'Shahi Tukda', this is a very interesting version where we replaced the rabdi and syrup with different flavoured sauces thus less sugary.  These sauces are good for topping on other desserts top, like ice cream.

Ingredients                             

   for 2 persons

• Bread slices 4-5.
• Sufficient oil for frying.

For Orange sauce

• Orange zest chopped thin 1 tsp
• Orange juice 1 cup
• Corn starch 1 tbsp
• Powdered Sugar ¼ cup

For custard sauce

• Milk 1 cup
• custard powder 1 tbsp
• sugar (powdered)  ¼ cup
• Choclate chips for garnishing

Method

For Orange sauce

• Add cornstarch in orange juice and mix well
• Add orange zest.
• Add sugar and mix well.
• Put on medium low heat and bring to boil Orange sauce is ready.

For custard sauce

• Take milk in a pan and add custard powder.
• Add sugar, mix well and put on heat.
• Cook on medium heat till thick

For bread

• Cut the each bread slice into 3-4 pieces round shape with cookie cutter and fry. (don't waste leftover bread, make breadcrumbs of it and store).
• Fry the bread till brown and crisp on both sides.
• Pour the sauces liberally over the fried bread.
• Garnish custard sauce with choclate chips.

TAMATARI CHHOLE AUR BHATURE

Ingredients

                                                                                                    for 3-4 persons

         For Bhatura

• All purpose floor 2 cups
• Yeast 2 tsp
• Sugar 1 tsp
• Salt ½ tsp
• Kasoori methi 1 tsp
• Oil 2 tbsp
• Sufficient oil for frying

For Chana

• Chickpeas 2 cups
• Bay leaves 2
• Cloves 3-4
• Black cardamom 1-2
• Salt to taste
• Tea bag 1 or tea leaves 1 tbsp
• Cumin seeds 1 tsp
• Ginger garlic 1 tbsp
• Tomato chopped 2
• Oil as required
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Chilli chopped 1
• Fried onion 1 tbsp

Method

For Chana

• Soak chickpeas overnight
• Add bay leaves, cloves, cardamom and salt and cook till soft in pressure cooker.
• Brew tea bag/tea leaves in 1 cup water.
• Add tea water to boiled chickpeas.
• Heat oil in pan and add cumin seeds and saute for 10 seconds.
• Add tomatoes and cook well.
• Tomatoes will turn pulpy and oil will start to separate.
• Add powdered spices, salt and green chilli.
• Add fried onion and mix well.
• Add cooked chickpeas and mash them a little.
• Simmer on low heat for 15-20 minutes.
• Tamatari chhole are ready.

For Bhatura

• Mix all bhatura ingredients in a bowl.
• Add enough water to knead a soft dough.
• Put some oil on dough, cover it with cloth and let rise for 45 minutes.
• Make small balls from dough and let rest for 15 minutes.
• Flatten the dough with the hand or with the roller pin.
• Fry the bhatura in hot oil on medium oil.
• Fluffy and puffy bhaturas are ready.
• Enjoy hot bhatura with Tamatari Chole.

ALOO KASOORI METHI

Ingredients

                                                            for 2-3 persons

• Baby potatoes 10-12.
• Kasoori Methi dry 1 cup.
• Carom seeds 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Mustard oil as required.
• Ginger chopped 1 tbsp

Method

• Wash methi throughly 2-3 times and drain
• Cut potatoes in half.
• Heat mustard oil till smoking point.
• Add carom seeds
• Add potatoes.
• Saute and cover for 10 minutes on low heat.
• Add chopped ginger and mix. Saute for few seconds.
• Add powdered spices and salt. Mix well. Cook for another 4-5 minutes.
• Add methi and mix well.
• Cover and cook for 7-8 minutes. Cook till potatoes are soft.
• Add coriander powder and garam masala. Mix well.
• Aloo Kasoori Methi is ready.
• Serve hot with roti or paratha.

PIZZA ROLL-UPS

PIZZA ROLL-UPS

Let's give a twist to the pizza and roll it up to get everything hidden inside.

Ingredients

• Flour 1 cup
• Salt 1/2 tsp
• Sugar, 1 tsp
• Yeast 1 tsp
• Oil as required
• Pizza sauce 1 cup.
• Cheese grated 1 cup.
• Tomato slices a few
• Olives sliced 2 tbsp
• Red or Green capsicum slices a few.
• Onion slices a few

Method

• Add Maida in a bowl. Add salt, sugar and yeast and mix well.
• Add water and knead into a soft dough. Let rise for 1 hour.
• Now roll out the dough into oval shape and poke with fork.
• Spread pizza sauce evenly over dough.
• Spread grated mozzarella cheese.
• Place toppings of tomatoes, capsicum, onion and olives.
• Cut on long side into 3-4 pieces.
• Roll up each slice carefully and put some more cheese on top.
• Insert skewers and bake at 220°C for 20-25 minutes.
• Pizza Rolls-Ups are ready.
• Serve hot or pack for lunch.

PALAK PANEER TIKKA

PALAK PANEER TIKKA

Adding a very interesting twist to the all-age, all-time favorite "Palak Paneer". The paneer is not added just as-it-is, instead we treat it well with the yet another popular version of paneer, "Paneer Tikka". The wonderful combination of 2 delicious ingredients made another wonderful dish, "Palak Paneer Tikka".

Ingredients 

for 3-4 persons

• Palak puree 2 cups
• Paneer 250 gms
• Onion finely chopped  1
• Garlic chopped 4-5
• Tomato puree 2 tbsp
• Cream ½ cup
• Red pepper optional
• Salt to taste
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp 
• Clove powder ¼ tsp
• Cinnamon powder ¼ tsp

For Tikka Masala.

• Yogurt 1 tbsp 
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp
• Crushed ginger 1 tsp
• Orange food color a pinch
• Salt to taste
• Oil 1 tsp

Method

In a large bowl, mix all the ingredients for tikka masala.

Cut paneer into slices.

Coat paneer well with the tikka masala.

Heat oil in grill pan/tawa.

Roast paneer well on both sides.

Cut the paneer tikka in triangle or any other desired shape.

For Palak Paneer Tikka

• Heat oil in pan and cumin seeds
• Add onion. Roast till goden brown then add chopped garlic.
• Add tomato puree and cook till oil separates.
• Add the dry masala and mix well.
• Add spinach puree and cook for 8-10 minutes till oil separates.
• Add cream and cook for 5-6 minutes.
• Add red pepper (optional)
• Add paneer and cook for 4-5 minutes.
• Palak Paneer Tikka is ready
• Serve hot with naan/paratha/roti.

Click here to watch video on Youtube

KADHAI PANEER

Ingredients

                                                                                                    for 3-4 persons

• Paneer  250 gms
• Onion finely chopped 2
• Tomato chopped 4
• Green capsicum cut in cubes 1
• Onion 1/2 cut in cubes
• Garlic finely chopped 1 tbsp
  
• Ginger finely chopped 1 tbsp
• Cumin seeds 1 tsp
• Fennel seeds 1 tsp
• Cinnamon seeds 1 tsp
• Cloves 4-5
• Bay leaf 1
• Black cardamom 1
• Black pepper 5-6
• Coriander Seeds 1 tsp
• Dry red chill 1
• Garam Masala 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Green coriander chopped 1 tbsp
• Kasoori methi 1 tsp
• Crush fennel seeds and black pepper

Method

• Heat oil in pan. First add coriander seeds then dry chilly crushed fine.
• Add rest of whole spices and saute for 10-12 seconds.
• Add chopped onion. When onion turns soft, add chopped ginger garlic.
• When onion turns light golden add chopped tomatoes. Cook mixture well.
• When oil starts to separate add dry spcies and salt.
• Add crushed fennel seeds and black pepper.
• When oil separates add pepper and onion cubes. Mix and cook for 3-4 minutes on low heat.
• Add chopped green coriander and finally add paneer.
• Mix and simmer for 3-4 minutes.
• Authentic Kadhai Paneer is ready to serve with naan or paratha.

MAGGI BOMB

INGREDIENTS

                                                                                                                          for 3-4 persons    

• Maggi 1 packet
• Corn Starch 1/4 cup
• 1 dark soy sauce 1 tbsp
• Ketchup 1 tbsp
• Sweet chilli sauce 1 tbsp
• Finely chopped ginger garlic 1 tbsp
• Chilli flakes 1 tsp
• Black pepper 1 tsp
• Spring onion/spring onion 1 cup
• Add water to 1 tbsp cornstarch

METHOD

• Break Maggi into small pieces and boil water in pan. Add maggi (without masala) and cook well and cook completely.
• Add Maggi masala and corn starch. Mix all ingredients. Make small balls (bombs)
• Fry these bombs in hot oil
• Heat very less oil in pan and saute chopped ginger garlic for few seconds and add chopped onion and saute for 2-3 minutes.
• Add 1 1/2 cup water and add chilli flakes, black pepper, sauces and salt to taste. Boil the mixture for 2-3 minutes
• Add cornstarch solution gravy will thicken immediately.
• Add maggi bombs. Coat well with this thick sauce.
• Maggi Bomb is ready.
• Serve as snack or serve as gravy with rice.

DHABA STYLE TADKA DAAL

Ingredients                                                                                for 3-4 persons

• Chana daal 1 cup
• Urad daal 1/4 cup
• Onion 2 big size
• Ginger 1/2 inch piece
• Garlic 3-4 cloves
• Tomato 1 chopped
• Red chilli powder 1 tsp
• Garam Masala 1 tsp
• Clove powder 1/4 tsp
• Cumin powder 1/2 tsp
• Corriander powder 1 tsp
• Salt to taste
• Cumin seeds 1/2 tsp

Method

• Mix chana daal and urad daal, wash and woak for 30 minutes.
• Finely chop ginger garlic and onion.
• Put daal and 5 cups water in cooker.
• Add turmeric powder, some red chilli powder, ginger, garlic, salt and ghee/oil. Mix and close the lid. Cook on medium heat for 3 whistles.
• Check the daal when cooked.
• Heat oil in pan. Add cumin seeds. After they change color, add chopped onion and saute till transparent then add ginger-garlic. Saute for 2-3 minutes.
• Add chopped tomatoes and dry spices and salt to taste and mix well. Cook till oil separates. 
• Add daal to tadka. Mix well and let simmer for 4-5 minutes.

Baghaar

• Heat ghee in a small pan.
• Add fried whole chilli and red chilli powder and garnish daal with this additional tadka.
• Dhaba style Tadka Daal is ready.
• Serve hot with roti, naan/paratha or rice.

KEEMA KARELA

Keema Karela

Ingredients

• 400 grams bitter gourd.
• Chicken fine keema 200 gms
• Ginger-garlic crushed 1 tbsp
• Onion 1 chopped finely
• Garam Masala 1 tsp
• Turmeric powder 1tsp
• Red chilli powder 1 tsp
• corriander powder 1 tsp
• Black pepper powder 1 tsp
• Tomato puree 2 tbsp
• Green chilli 1 chopped
• Salt to taste
• Cumin seeds 1tsp
• Cinnamon 1 stick
• cloves 3-4

Method

• Chop bitter gourd and add salt. Keep for 30-45 minutes. 
• When it release water, wash and dry bitter gourd. 
• Heat oil in a pan and lightly fry chopped bitter gourd and keep aside. 
• Heat oil in same pan and add whole spices then add chopped onion. 
• When onion turns light brown, add ginger-garlic. 
• After 1 to 2 minutes add tomato puree. 
• Add dry spices and salt. Add half cup of water. 
• When oil separates, add keema and mix well. 
• Mix continuously.
• Add half cup of water. Cover and simmer on low heat for 8 to 10 minutes. 
• Then add fried bitter gourd. Mix and cook well. 
• Add chopped chilli. Cover and simmer for 4 to 5 minutes. 
• Keema Karela is ready. 
• Serve hot with naan or roti.

LAAL PANEER

Laal Paneer

This dish was developed as we go kind. We were preparing to make Paneer in non-specified manner but since I wanted something spicy, I thought why not try making it in the chilli gravy. And so the Laal Paneer was made.

Ingredients:

• Paneer/Cottage cheese 300 gm
• Dried whole red chilli 5-6 (increase or decrease the quantity depending upon how spicy you want)
• Onion 2 (sliced)
• Ginger 1” piece
• Garlic cloves 3-4
• Yogurt 1 cup
• Whole spices: Cumin seeds 1 tsp, Cloves 4-5, Black cardamom 1, Green cardamom 2, Cinnamon 1 stick
• Dry spices (1 tsp each): Red chilli powder, Turmeric powder,  Garam masala, Coriander powder
• Salt to taste
• Water as required

Method

• Soak dry red chillies in hot water for 15-20 minutes. Grind them to paste along with ginger and garlic.
• Heat oil in a pan and add whole spices.
• Once the spices get little roasted,  add the sliced onion. Sauté well.
• When onion turn light brown, add chilli paste. Cook well till oil separates.
• Whisk yogurt and add dry spices in it. Mix well.
• Add spiced yogurt in onions. Keep the heat on very low and keep stirring to avoid    curdling of yogurt. Cook till oil separates. This may take 8-10 minutes.
• Add water, mix well. Add paneer and mix well.
• Cover with lid and let simmer on low heat for 4-5 minutes. 
• Laal Paneer is ready. Serve hot with roti, paratha or naan.

Masala Baingan

Masala Baingan

Ingredients:                                                                                      for 2-3 persons                

Eggplants 10-12 small size

Carom seeds 1/2 tsp

Turmeric powder 1 spoon

Garam Masala 1 tsp

Chat masala 1 tsp

Coriander powder 1 spoon

Red Chilli powder 1 tsp

Black salt 1/2 tsp

Ginger powder 1 tsp

Salt to taste

Tomato puree

Oil 2 tbsp

Oil for frying .

Method

Wash eggplants thoroughly and cut each into 4 pieces. Heat oil in pan or Kadhai. fry eggplant properly in hot oil in small batches. After frying all eggplants put them aside on paper towel.

Heat some oil in wok, add carom seeds, when the change colour put tomato puree. When oil separates, add dry spices. Mix and cook well. Add half cup of water and mix well. Then add fried eggplants and salt to taste to masala. Mix well till all eggplants are coated well with masala. Cover with lid and cook on low heat for 4-5 minutes. Serve hot. Relish with Roti or Paratha.

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