Indian Vegetable Recipe - Paneer Khada Masala

Paneer Khada Masala


Ingredients :


1000 gm Paneer
120 ml desi ghee
150gm onions peeled and chopped
3 gm coriander seeds (crushed)
10 gm cumin seeds (crushed)
10 gm ginger (peeled, chopped)
10 m garlic clove (peeled, chopped)
200 gm tomato puree
200 gm tomato (washed and chopped)
15 gm red chili powder
3-4 black cardamom
4-5 green cardomom
5 gm cinnamon sticks
1-2 bay leaves,
3 gm garam masala powder
5 gm black pepper corns (crushed)
15 ml salt to taste
25 ml green coriander (chopped)


Method :


Cut the paneer into sticks, deep fry and place in cold water.
Heat oil in a pot and fry bay leaves, cardamom.
When you can smell the masalas, add chopped onions, cumin, coriander seeds and chopped garlic.
Fry until the onions are golden-brown.
Then introduce ginger.
Saute for a few more minutes, then add chopped tomato and chili season with salt.
Stir-fry for a few more minutes before adding the tomato puree. Stir some more.
When the oil starts separating from the masala, add the paneer and saute for a few more minutes.
Sprinkle the garam masala, pepper corns and coriander over the stewing paneer. 
Cook on slow heat for another few minutes.
This dish goes well with indian bread or steamed basmati.




Source : TOI

Indian Soup Recipe - Orange & Roasted Carrot Chilled Soup

Orange & Roasted Carrot Chilled Soup


Ingredients :


500 gms carrots peeled
100 gms sweet onion
5 gms ginger
20 gms celery
100 ml fresh orange juice
2 gms orange zest
pinch of cinnamon powder
Salt and pepper to taste


Method :


1.   Roast the carrots with celery and onion
2.   After roasting carrots, keep it for cooling in refrigerator
3.   Blend the roasted carrots with ginger and cinnamon.
4.   Mix with fresh orange juice.
5.   Garnish with celery sticks.
6.   Serve chilled.




Source : TOI


    

Indian Non-Veg Recipe - Dal Kheema ( Bengali Dish )

Dal Keema

This Dal Keema dish is an awesome combination of North Indian and Bengali tradition. Dal Keema can be served in main course with steamed rice.

Preparation Time : 10 minutes (including Marination time )

Cooking Time : 5 minutes

Serves : 1

Ingredients :

Chollar dal (Bengal gram) 200g

Mutton keema (mince/ground meat) 200gm

Onion 4 (2 of them pasted and 2 finely chopped)

4-5 garlic cloves

25gm ginger paste

100gm of Curd

2 piece of Dry Red Chili

Few amount of Garam Masala (cloves, cinnamon, cardamoms grounded into powder)

Salt and Sugar to taste

Mustard oil 2 tablespoon

Ghee (clarified butter) 2 teaspoon

Vinegar 1 tablespoon

1 pinch of cumin powder

2 Bay Leaves

Coriander Leaves (for Garnishing)

Method :

1. Wash 200gm of Chollar dal and drain the water.

2. Marinette the mutton keema with vinegar for 10 – 15 minutes.

3. Put 1 tablespoon mustard oil in a frying pan, and fry the finely chopped onions until it turns golden brown.

4. Now put ginger, garlic and onion paste along with the mutton keema and fry it in the pan for a few minutes.

5. Now pour in the curd.

6. Put salt and sugar (as per required).

7. Boil the whole thing along with required proportion of water.

8. Now take another frying pan and put Ghee.

9. Fry the Chollar daal well in Ghee.

10. Mix it with required proportion of water to boil the daal.

11. Once it gets boiled properly, keep it aside.

12. In a separate frying pan, put in 1 tablespoon of mustard oil. When it gets heated up, put in Bay Leaves, umin Powder and the Dry Red Chilies.

13. When it gets fried, first pour in the boiled daal and then the boiled keema.

14. Mix it well along with ghee and the garam masala.

15. Garnish the dish with coriander leaves and it is ready to serve.

16. Server hot with steamed rice.

Source : Free Indian Recipe

Indian Non-Veg Recipe - GOAN FISH CURRY

GOAN FISH CURRY


Ingredients :


Beckti fish : 1 kg
Red Chili whole - 50g
Garlic - 50g
Grated Coconut - 5g
Coriander Seeds - 5g
Cumin Seeds - 5g
Pepper Corns - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Chopped Onions - 100g
Chopped Tomatoes - 100g
Curry Leaves - 12
Tamarind pulp - 3 tbsp
Green Chilies slit - 4 tbsp
Green Chilies slit - 4 tbsp
Salt & Oil as required


METHOD :


Clean and marinate the fish with turmeric and salt.
Grind a wet masala with ingredients.
Heat oil in a cooking bowl, saute onions, curry leaves, green chilies and tomatoes.
Add the wet grind paste and saute.
Add water and the tamarind pulp.
Bring it to boil and add the fish.
Check the seasoning and serve hot with steaming rice.




Source : DNA

Yummy Chicken Recipe - Lemon Chicken with Broccoli

Lemon Chicken with Broccoli 

Ingredients :

2 Tbsp all-purpose flour   

1/2 tsp table salt, divided   

1/4 tsp black pepper, freshly ground   

12 oz Chicken, breast, raw, without skin & bone, thinly sliced   

2 tsp olive oil   

1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided   

2 tsp minced garlic   

2 1/2 cup(s) broccoli, small florets   

2 tsp lemon zest, or more to taste   

2 Tbsp parsley, fresh, chopped   

1 Tbsp fresh lemon juice   

Method :

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; 

Add chicken and turn to coat.

Heat oil in a large nonstick skillet over medium-high heat. 

Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. 

Add broccoli; cover and cook 1 minute. 

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; 

Add to skillet and bring to a simmer over low heat. 

Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. 

Stir in chicken and lemon zest; heat through. 

Remove skillet from heat and stir in parsley and lemon juice; toss to coat. 

Yields about 1 cup per serving.

Source : Weight Watchers