Gobi Manchurian Recipe - Restaurant style

Gobi Manchurian is one of the most popular starters from the Indo-Chinese cuisine. It was made popular by all the small Chinese restaurants and street side food carts all across India and more specifically in the Kolkata region where the recipe was created by the small Chinese community.

This scrumptious recipe is made with cauliflower florets dipped in flour batter, deep fried and mixed in a slightly sweet, spicy tangy sauce. The sauce itself is made with garlic, green chilly, ginger and onion cooked in soya sauce, chilly sauce and tomato ketchup to give the restaurant-style taste.

Gobi Manchurian Ingredients

• Cauliflower - 1 (medium sized cut into florets)
• Oil for deep fry

For making the batter:

• Corn flour - 2 tbsp
• All purpose flour / maida - 2tbsp
• Egg - 1 no
  NOTE: If you are a vegetarian (vegan) instead of egg use 1/4 cup of water and 1 1/2 tbsp rice flour.
  
• Chilly powder - 3/4 tsp
• Baking powder - 2 pinch
• Orange food color - 2 pinch
• Salt - 1/2 tsp

For making the sauce:

• Onion - 1/2 (medium size chopped)
• Green chilly - 8 no (finely chopped)
• Garlic - 1 tbsp (finely chopped)
• Chopped ginger - 2 tsp (finely chopped)
• Tomato ketchup - 3 tbsp
• Red chilly sauce - 1 1/2 tbsp
• Soya sauce - 1 tbsp
• Spring onion - 2 tbsp (finely chopped)
• Corn flour - 2 tsp
• Water - 1/4 cup
• Sugar - 1/4 tsp (optional)
• Ajinomoto - 1 pinch (optional)
• Oil - 1 1/2 tbsp
• Salt to taste

Prep time: 10 minutes
Cook time: 40 minutes

Gobi Manchurian Cooking Method:

1. First bring water to a boil in a vessel on medium heat. When the water starts boiling add 1/4 tsp salt and cauliflower florets. Cook for 4 min.Then drain the water and set aside.
2. To make the batter take a bowl and mix all-purpose flour, corn flour, chilly powder, salt, baking powder and food color.
3. Add egg into mixture and mix well into a thick paste.
   NOTE: If you are a vegetarian (vegan) instead of egg you can use 1/4 cup of water and 1 1/2 tbsp rice flour to make the thick paste.
4. Add the cauliflower florets and mix slowly. Make sure all the florets are well coated with the batter.
5. Heat oil for deep frying in pan on medium heat. When oil is hot put coated cauliflower florets.
6. Deep fry till the florets turn golden brown. Fry for around 15 to 20 min to ensure there is no rawness in the cauliflower.Take out the cauliflower and put them on paper towel to drain excess oil and set aside.
7. Take another pan or a wok on medium to high heat. Add 1 1/2 tbsp oil. When the pan is hot add onion, green chilly, ginger, garlic and stir fry till the onion turns translucent.
8. Then add tomato ketchup, red chilly sauce and cook till oil starts to separate from the mixture.
9. Add soya sauce, ajinomoto (optional) and cook for 2 more minutes.
10. Meanwhile mix corn flour in a few tablespoons of water. This will be used as the thickening agent.
11. At this stage you can taste the sauce and adjust the salt and/or chilly sauce as per your taste requirement. If you want to make it a little bit sweet then add sugar.
12. Now increase the heat a little. Add cornflour water mixture to it and mix well. As soon the sauce starts to thicken throw in the fried gobi florets.
13. Slowly mix the contents such that all the cauliflower florets are fully coated with the sauce.
14. Now add finely chopped spring onion and toss or just mix the contents. Gobi Manchurian is now done and ready to be served.

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Aloo Matar Recipe with Methi

Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.

I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

• Aloo (Potato) - 4 medium sized
• Matar (Green Peas) - 1/2 cup
• Onion - 1/2 medium) sized
• Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]
• Tomato - 2 medium sized
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Red Chilly powder - 1 tsp
• Cinnamon Clove powder - 1/4 tsp
• Mustard seed - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Few Curry leaves
• Coriander (Cilantro) leaves - 1 tbsp
• Oil - 2 tbsp
• Water - 1 cup
• Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Preparation:

• Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
• Peel and chop the onion finely.
• Wash and chop the tomatoes finely as well.
• Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
• If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
• If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

1. Take a pan on medium heat and add the oil.
2. When it is hot add mustard seeds.
3. Once they start popping add onion and curry leaves.
4. Sauté the onions until they are translucent.
5. Put ginger garlic paste and fry till the raw smell goes.
6. Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
7. Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
8. Now add salt, chilly powder and 1 cup water and bring it to boil.
9. At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
10. Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
11. After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
12. Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!

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Indian Rice Recipes: Ghee Rice Recipe

Ghee rice is a delicious Indian rice dish made with Ghee, the Indian Clarified Butter and spices to give the rice flavor and aroma. As a side dish you can use a non-vegetarian side like Butter Chicken or vegetarian side dish like Vegetable Korma.

Ingredients for Ghee Rice Recipe

• Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice)
• Green chilly – 10 nos
• Tomato – 2 nos (medium, chopped finely)
• Onion – 2 medium sized made into paste
• Ginger Garlic paste – 4 tbsp
• Beans – 1/4 cup
• Carrot – 1/4 cup
• Peas – 1 cup
• Clove – 6 nos
• Cinnamon – 1 stick
• Bay leaf – 1 no
• Star anise – 1 no
• Cardamom – 3 nos
• Kasturi Methi – 1 tsp
• Cashew nut – 8 nos
• Ghee – 3 tbsp
• Oil – 4 tbsp
• Coconut milk – 2 cups
• Water – 1 cup
• Salt to taste

Cooking time: 45 minutes

Serving: 3 to 4 people

Cooking Method for Ghee Rice Recipe

1. Take a rice cooker on medium heat and add ghee and oil.
2. After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom.
3. Then add  onion paste. Stir the mixture and sauté till the raw smell of onion vanishes.
4. Add ginger-garlic paste and cook till the raw smell goes.
5. Then put green chilly, cashew nuts and cook for 3 more minutes.
6. Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy.
7. At this point add coconut milk and water. Bring the contents to boil.
8. Then add some more salt to taste and put rice.
9. Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat.

The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like Butter Chicken.

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Pav Bhaji Recipe

Pav Bhaji is a recipe native to Maharastra and is a very popular Indian street food in Mumbai and Pune regions. Pav Bhaji is a combination of “Pav” which means bread in Marathi and “Bhaji” meaning mixed vegetables.

The origins of the Pav Bhaji goes back to the glory days of the textile mills in Mumbai when the mill workers used to have lunch breaks too short for a full meal, and so a light lunch was preferred. That is when food vendors replaced the roti and rice with bread/bun called as Pav and all the veggies were amalgamated into one spicy concoction called the 'bhaji' or mixed vegetables.

Pav Bhaji Recipe Ingredients

• Potato - 4
• Cauliflower – 1 cup (grated)
• Carrots – 2 (chopped into circles)
• Beans – 1/2 cup
• Cabbage – 1 cup (chopped)
• Green Peas – 1/2 cup
• Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish)
• Tomatoes – 3 (finely chopped)
• Ginger garlic paste – 2tbsp
• Capsicum – 2 (finely chopped)
• Green chilies – 4
• Cloves – 3
• Red chili powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Bhaji Pav masala – 3 tbsp (available in most indian grocery stores)
• Cumin seeds – 1/2 tsp
• Lemons  – 2 medium sized
• Butter – 5 tbsp
• Asafetida or Hing – 2 pinch
• Salt – 2 tsp
• Sugar – 1 tsp
• Chopped Coriander Leaves for garnish
• Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA)

Pav Bhaji Cooking method

1. In a vessel boil the potatoes, mash it and keep it aside.
2. In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil.
3. Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside.
4. In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink.
5. Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins.
6. Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes.
7. At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it.
8. Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done.
9. In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards.
10. Turn them around after a minutes and let the outside turn golden brown.
11. Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot.

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Shahi Paneer Recipe

Shahi Paneer recipe is my fourth recipe in the Paneer recipes series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.

The other paneer recipes are: Paneer Butter masala, Palak Paneer and Mutter Paneer recipe

Ingredients for Shahi Paneer Recipe:

• Paneer (Indian cottage cheese) - 250 gms
• Ghee - 4 tbsp.
• Onion – 1 (chopped into strips)
• Ginger - 1/2 inch piece (chopped finely)
• Green chillies – 2 (chopped finely)
• Curd -  1/4 cup
• Red chilli powder - 1/2 tsp.
• Garam masala - 1/2 tsp.
• Milk - 1/2 cup
• Tomato sauce - 2 tbsp.
• Tomatoes – 4 (chopped finely)
• Cardamom – 2 (crushed)
• Cashew nuts – 10 (made into a paste)
• Salt to taste

Prep time: 10 minutes
Cooking time: 45 minutes
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
4. Add curd and cook for 5 more minutes.
5. Add 1/2 cup water and allow the contents to cool.
6. Blend in a blender till smooth.
7. Heat remaining ghee and add gravy.
8. To this add tomato sauce, chilli powder and garam masala.
9. Boil to get a very thick gravy.
10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
11. Garnish with chopped coriander and serve the Shahi Paneer hot.

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Coconut Burfi (Nariyal Barfi) Recipe

The Coconut Burfi recipe is one of the simplest Indian sweet recipes to prepare and a favorite among the kids.

It is made with very few ingredients that includes coconut mixed with sugar syrup flavored with cardamom (elaichi).

Ingredients:

• Fresh grated coconut – 1 cup
• Green cardamoms – 3 nos (powdered)
• Sugar – 1 cup
• All purpose flour (Maida) – 1 tbsp
• Ghee – 2 tsp

Method:

1. In a deep vessel or a pan on a low heat, take freshly grated coconut. Cook it for one minute stirring it continuously.
2. Then add sugar and keep stirring frequently for 5 minutes.
3. When the sugar melts and begins to boil, add 1 tbsp of All purpose flour (Maida).
4. Mix the contents and then add cardamom powder. Keep stirring the mixture until it thickens.
5. Add ghee and mix well.
6. In about 10 to 15 minutes the mixture will thicken to a consistency where the sugar syrup is no longer clearly visible and cannot be separated from the coconut.
7. Now move the contents into a large enough plate and spread the mixture such that the height is around 3/4th of an inch. Make sure when you spread the mixture it does not tear in between. It should all be in one piece.
8. After a few minutes while it is still hot, cut into diamond or square shaped pieces with a sharp knife.
9. Allow it to cool completely at which time each piece would have hardened and you can easily separate out the pieces and store them.

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Vegetable Pulao Recipe

Vegetable Pulao is a flavored rice recipe which includes cooking rice with vegetables and spices. Long-grained rice varieties like Basmati are the best for preparing Pulao. You can also use Sona Masoori or Jeera Samba rice. In this recipe I have also used coconut milk, mint and coriander for added aroma and flavor.

 

Ingredients for Vegetable Pulao Recipe

• 2 1/2 cup Basmati
• 2 Onions (long slices)
• 2 Big Tomatoes
• 15-20 Beans (cut into 1 inch pieces)
• 2-3 Carrots (cut into pieces)
• 1 1/2 cup Cauliflower
• 1 cup Peas
• 1 tbsp Mint leaves (chopped)
• 1 tbsp Coriander leaves
• 1/3 cup Oil
• 2 Bay leaves
• 1 inch Cinnamon stick
• 4 Cloves
• 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
• 3 Marathi Moggu (What’s this)
• 1 Star Anise
• 3 Cardamom
• 1 1/2 cup Coconut milk
  TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.
• Salt to taste

Grind the following ingredients into a thick paste:

• 20-22 Green Chilies
• 1 hand full of Mint (Pudina) leaves
• 1 hand full of coriander (Cilantro) leaves
• 1 inch cinnamon stick
• 6 Cloves
• 1/2 tsp Peppercorn
• 1/4 tsp Turmeric powder
• 2 tbsp Dhania (Coriander) powder
• 1/2 medium sized Onion
• 4 tbsp Ginger Garlic paste 

Prep time: 15 min

Cook time: 30 min

Serving: 4 people

Vegetable Pulao Recipe Cooking Method

1. First wash and soak the Basmati rice for 10 to 15 minutes.
2. Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
3. After a minute or so add onion and sauté for 3 minutes.
4. Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes.
5. Add tomatoes and cook them till they are mushy or pulpy.
6. Then put the paste that was prepared earlier and mix well.
7. Cover and cook on simmer till oil separates.
8. Add coconut milk and 2 cups of water required for the rice to be cooked.
9. When the contents come to a boil. Taste the liquid and add salt if required.
10. Now add rice, mint leaves and coriander leaves.
11. Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot Vegetable Pulao with tomato, onion and cucumber raita.

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Peas Rice Recipe with spices

The Peas Rice recipe has long been prepared in our household for generations. I learnt this from my mother. Traditionally it used to be prepared with broken rice. But I have used basmati rice.

Peas Rice Recipe Ingredients

• Rice – 2 1/2 cups
• Green chilly – 15 nos (split lengthwise)
• Tomatoes – 2 (medium sized)
• Onion – 2 nos (Big sized chopped length wise)
• Garlic – 8 nos (crushed)
• Ginger – 1 inch (crushed)
• Coriander leaves – 1/2 cup (chopped)
• Mint leaves – 1/2 cup (chopped)
• Peas – 1 cup
• Clove and Cinnamon powder - 1 tsp
• Bay leaf – 1 nos
• Star Anise – 1 nos
• Cardamom – 3 nos
• Marathi Moggu – 2 nos
• Kasuri methi – 1 tsp
• Turmeric powder – 1/4 tsp
• Oil – 1/3 cup
• Salt to taste

Peas Rice Recipe Cooking Method

1. Wash the rice and soak it in water for 10 minutes.
2. Take a rice cooker and add oil. When oil is heated put all the spices (Bay leaf, Star Anise, Cardamom, Marathi Moggu, Kasuri methi) in.
3. Add crushed ginger and crushed garlic. Sauté for 4 minute.
4. Then add onion,green chilly and sauté for 5 more minutes.
5. Now add coriander and mint leaves, mix well and cook for 2 additional minutes.
6. Then add tomatoes and turmeric. Cook till the tomatoes are mushy.
7. Add peas and mix well. Cook for 4 minutes and add water.
8. Bring it to boil and add salt.
9. Put rice and clove & cinnamon powder.
10. Now close the cooker lid and cook till your hear 1 whistle.

Serve hot with raitha or pudina chutney! Also try out other Rice recipes.

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Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)

This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and it will become one.

Ingredients for Mutter Paneer Recipe:

• Paneer – 250gms
• Mutter (Peas) – 1 1/4 cup
• Green chilly – 2 no
• Onion – 1 (medium)
• Tomato – 2 (medium)
• Ghee – 2 tbsp
• Butter – 1 tbsp
• Oil – 1 tbsp
• Jeera (cumin) – 1tsp
• Chilly powder – 1tsp
• Poppy seeds (Khas Khas) – 1 tbsp
• Garam Masala powder – 2 tsp
• Ginger Garlic paste – 1 tbsp
• Cashew nuts – 5 no
• Kasuri methi (fenugreek leaves) – 1 tsp
• Sugar – 1 tsp
• Turmeric powder – 1/4 tsp
• Food color (a pinch)
• Salt to taste
• Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

1. Take oil in a pan. Add onion and fry lightly.
2. Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
3. Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
4. Blanch the tomatoes in hot water, remove the skin and make puree out of it .
5. Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
6. In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
7. Then add tomato puree, mix well and cook for 3 more minutes.
8. Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well.
9. At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
10. Then add 1 cup of water, sugar, salt and bring it to boil.
11. Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.

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Gajar halwa Recipe (Carrot halva)

Gajar ka halwa (Carrot pudding) recipe is a delicious Indian dessert recipe made with grated carrot, milk, khoya and loaded with nuts and dried fruits. It is one of the most popular recipes in most Indian wedding ceremonies and family occasions served as dessert with scoops of vanilla ice cream. This recipe also forms an integral part of many Indian festivals.

Ingredients for Gajar halwa Recipe:

• Carrot - 1 kg
• Milk - 1 1/2 cup
• Khoya or mawa (Use Ricotta cheese to make Khoya. See below.) - 1/2 cup 
  
• Sugar - 1 1/2 cup (as per taste)
• Ghee - 1/2 cup
• Cardamom - 35 no
• Arrowroot powder – 2 tbsp
• Cashew nut - 1/2 cup
• Raisin - 1/2 cup
• Food color as required

Preparation:

• Grate the carrot and set aside.
• Peel the skin of 25 cardamoms. Take the peeled cardamom with the unpeeled ones in a blender. Add 2 tsp of sugar to the the blender and made powder.
• Cooking Tip: Home made Khoya/Mawa from Ricotta cheese
  In a heavy bottom pan cook the ricotta cheese on medium heat. Stir frequently until all the liquid evaporates. Now you are left with crumbled Khoya or Mawa which you can use for this recipe.

Cooking Method for Gajar halwa Recipe

1. Take a non stick pan or kadai. Put grated carrot and fry for around 8 minutes on low heat.
2. Then add milk and cook on medium heat till it is fully absorbed while stirring frequently.
3. Add khoya (Ricotta cheese) and cook till the khoya blends fully into the carrot. This usually takes about 15 minutes.
4. Now add sugar and mix well until the sugar melts.
5. Add ghee and mix well and cook for another 5 minutes.
6. Add the arrowroot powder and mix well. As you mix you will observe that the contents are now become a little sticky which is when you know the recipe is almost ready.
7. Meanwhile in another pan fry the cashew nuts and raisin for a couple of minutes in a little ghee and add it to the carrot mixture.
8. At this stage add the cardamom & sugar powder and mix well.

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Palak Paneer Recipe (Spinach Cheese Curry)

Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.

As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.

Palak Paneer Recipe Ingredients:

• Palak (spinach) – 2 big bunches
• Paneer – 250gms
• Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)
• Tomatoes – 2 nos
• Coriander leaves – 1 handful
• Ginger garlic paste – 1tsp
• Green chilli – 3 nos
• Oil – 3 tbsp
• Ghee (clarified butter) – 1 tbsp
• Cumin seeds (jeera) –1tsp
• Garam masala (cinnamon and clove powder) – 1/2 tsp
• Bay leaf – 1 no
• Cardamom – 1 no
• Fresh cream (Doodh malai) – 2 tbsp
• Sugar – 1 tsp
• Kasuri methi (Fenugreek) leaves – 1 tsp
• Dhaniya powder (coriander powder) –1 tsp
• Chilly powder – 1 tsp
• Salt to taste

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Cooking Method for Palak Paneer recipe:

1. Blanch Tomato: Take a  vessel, add a liter of water bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
2. Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
3. Make a puree of the cooked spinach with coriander leaves in a blender.
4. Also make a puree of one medium sized onion with 3 green chillies.
5. Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
6. In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Sauté till golden brown.
7. Add onion and chilly paste and fry for 4 minutes on medium heat.
8. Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
9. Then add palak and coriander paste and cook for 6 additional minutes.
10. Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if needed.
11. Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.

Serve hot with rotis, naan or rice.

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Paneer Butter Masala Recipe

Paneer Butter Masala or Paneer Makhani is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste.

This recipe goes very well with all types of indian breads like rotis, naan, poori, chapathis, etc

Ingredients for Paneer Butter Masala Recipe:

• Paneer: 250 gms
• Onion Paste: 1/2 cup
• Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree)
• Curd: 1/2 cup
• Butter: 5 tbsp
• Ghee: 2 tbsp
• Ginger Garlic Paste: 1 tbsp
• Kasoori Methi: 2 tbsp
• Cashewnut paste: 4 tbsp
• Dhania (Coriander) Powder: 1 tbsp
• Garam Masala: 1tbsp
• Cumin Powder: 1/2 tbsp
• Turmeric Powder: 1/4 tsp
• Chili Powder: 1-2 tbsp
• Food Color: 1 pinch
• Green Chili: 4 nos
• Sugar: 1/2 tbsp
• Cream/Malai: 2 tbsp (Optional)
• Salt to taste

Preparation time: 30 minutes

Cooking time: 60 minutes

Serving: 4-6 people

Cooking Method for Paneer Butter Masala Recipe:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes.
2. Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes.
3. In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes.
4. Add green chili, ginger garlic paste and stir for another 3 minutes.
5. Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well.
6. Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between.
7. Add the remaining curd and keep stirring the mixture for a couple of minutes.
8. Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color.
9. Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it for 3-4 minutes.
10. Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving.

You can serve the Paneer Butter Masala with naan, rotis, chapathis or poori. Try this recipe and let me know how it comes out.

Also don’t miss the other Paneer Recipes: Shahi Paneer Recipe, Palak Paneer Recipe and Mutter Paneer Recipe.

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Tomato Rice Recipe

Tomato Rice recipe is a simple south indian vegetarian recipe and one of my husband's favourite recipes. As the names indicates tomato is the main ingredient in this recipe with onions, rice and spices.

You can also add green peas if you wish but do not add any other vegetables. Increase or decrease the spices depending on how spicy you want the recipe to be. So lets get started!

Tomato Rice Recipe Ingredients

• Tomatoes - 5 large chopped
• Peas - 3/4 cup (Optional)
• Rice (Basmati or Sona Masoori) -  1 1/2 cups
• Onion - 2 medium sized (long slices)
• Ginger Garlic Paste - 3 1/2 to 4 tbsp
• Green Chilies - 4 to 5 nos
• Chilli powder - 1/2 to 1 tbsp
• Turmeric - 1/4 tsp
• Bay leaves - 2 nos
• Cloves or Laung - 5 nos
• Cinnamon - 2 sticks
• Cardamom or ilaichi - 2 nos
• Star anise (What is this?) - 1 nos
• Marathi Moggu - 2 nos
• Kasuri Methi - 1 tsp
• Salt to taste
• Oil - 1/3 cup

Preparation Time: 15 mins
Cooking Time: 1 hour
Servings: 3-4 people 

Tomato Rice Recipe Cooking Method

1. First wash and soak rice for 15 minutes in water. Drain water and keep it aside.
2. Take a heavy bottom vessel (you can use a pressure cooker as well) and heat the oil on medium heat.
3. When the oil heats up, add Bay leaves, Cinnamon, Cloves, Cardamom, Star Anise, Marathi Moggu and Kasuri Methi into the vessel.
4. After a minute or so, add vertically sliced green chillies and onions cut into long slices to the vessel. Saute for 8 minutes until the onions turn translucent.
5. Add ginger garlic paste. Stir until the raw smell of the paste no longer exists.
6. Add chopped tomatoes, peas (optional) and turmeric powder to the mixture and stir well.
7. Cook for 10-15 minutes until the tomatoes turn mushy.
8. Add salt to taste and chilli powder and mix well.
9. Then add water. Bring the contents to boil. Take a few drops of the liquid from the vessel and taste it. Add salt and chilli powder if required to suit your taste requirements.
10. If you are using 1 1/2 cups of Basmati rice then use 2 1/4 cups of water. For other kinds of rice use equal amount of water.
11. Cover the vessel and cook for 15 minutes on low heat and you are done.

The tomato rice is now ready to be served. Serve it hot with raitha. Also check out other Rice recipes.

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Red Chili Tomato Chutney Recipe

Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it or you can prepare this simple chutney recipe to replace the green chutney and the sambar altogether.

This is very simple to prepare in less amount of time as compared to the green coconut chutney and sambar put together.

Ingredients:

• Tomatoes - 2 large chopped
• Onion - 1/2 medium sized
• Green Chilli - 4 nos
• Red Chilli powder - 1/4 tsp
• Cumin seeds(Jeera) - 1/2 tsp
• Garlic cloves - 3 nos
• Ginger - 1/4 inch piece
• Asafoetida (Hing) - 1 pinch
• Coriander or Cilantro - 1 tbsp finely chopped
• Oil - 1 tbsp
• Mustard - 1/4 tsp
• Dry Red Chilli - 2 nos
• Curry Leaves - 5-6 nos
• Salt to taste

Method:
1. Heat oil in a cooking vessel on medium heat. Add jeera, hing, tomato, onion, green chilli and garlic cloves.
2. Saute for 10-15 minutes.
3. Then allow the mixture to cool down.
4. Add chopped coriander, ginger, chilli powder and salt.
5. Grind all these in a mixer or grinder to a semi-liquid (chutney) consistently. You can add water during this process accordingly to get whatever consistency you desire.
6. For tadka, heat the oil in a pan. Add mustard and when it begins to crackle add red chilli and curry leaves.
7. After a couple of minutes add the tadka to the chutney.

Now the Tomato Chutney is ready to be served with steaming hot idlis.

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Crispy Masala Dosa recipe with Potato filling and Chutneys

Crispy Masala Dosa is one of the most popular among the South Indian recipes. It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein. It is considered as the staple food in the South indian region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb.

In this recipe I will share the secret to making the Dosa crispy just like it is made in restaurants. You will also learn how to make the onion potato filing and red chili chutney which is smeared on the dosa before putting in the potato filling. And finally you will also learn how to make spicy hot green coconut chutney to go with the dosa.

Making the Dosa Batter

Ingredients:

• 2 cups - Idli rice or parboiled rice
• 1/2 cup - Skinless split urad daal (skinless black gram)
• 1/2 teaspoon - Methi seeds (Fenugreek seeds)
• 1/4 cup - Poha (beaten rice)
• 1/4 cup - Cooked rice
• 1/4 teaspoon - Cooking Soda
• 3 to 4 teaspoon - Sugar
• 1 tablespoon - Salt
• 1 handful - Chana dal (Yellow split peas)

Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight.
Then grind the contents from both the containers separately to a smooth paste adding water as required. After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency.

Now add sugar, salt, cooking soda and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.

Red chili chutney

Ingredients:

• 1/4 cup - Coconut
• 4 to 5 nos - Red chili
• 1 teaspoon - Roasted split chickpeas
• 4 to 5 - curry leaves
• Tamarind - Size of a small grape if it is raw tamarind or 1 tbsp tamarind extract
• Coriander or cilantro - 1 tablespoon chopped
• Salt to taste

Grind all the above ingredients and make a thick paste as shown in the picture.

Onion Potato Subji or Palya (Dosa Filling)

Ingredients:

• 4 nos - Potato, medium sized
• 1 to 2 - Onion, medium sized long thinly sliced
• 12 nos - Small green chilies, not to be chopped. Just split them at the center
• 1/4 tsp - Turmeric
• Salt to taste
• 1/4 tsp - Mustard
• 1 tsp - Urad dal (black gram)
• 1 1/4 tsp - Chana dal (yellow split peas)
• 10 nos - Curry leaves
• 2 tbsp - Coriander leaves or Cilantro
• 1 tbsp - Ghee
• 2 tbsp - Oil

Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.

Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.

Green Coconut Chutney

Ingredients:

• 1/2 cup - Coconut grated
• 3 tbsp - Roasted split chickpeas
• 6 nos - Small Green chili
• 2 pieces - Ginger (small)
• 3 tbsp - Coriander or Cilantro chopped
• Tamarind - size of a grape fruit
• 1/4 tsp - sugar
• Salt to taste

Grind all the above ingredients with a little water into a paste. For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.

2. Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.

3. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.

4. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

5. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

6. Apply oil and ghee over the surface of the dosa and also around its edges. If you wan tyou can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

7. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.

8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be.
9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.

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