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Tuesday, 25 February 2020

Aloo Matar Paneer (Potato-Green Peas-Cottage Cheese Curry)


          Aloo Matar Paneer needs no introduction. This Potato-Green Peas-Cottage Cheese curry is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. So this is my version of this yummy recipe. It is a perfect side dish to any form of rice or Indian bread. You can make it dry or with gravy depending on your personal preference. So check an easy step by step pictorial recipe to prepare it.








  • 100 gms. paneer cubes
  • 1 potato, cubed
  • 1 cup green peas (I used frozen peas)
  • 2 tbsp. oil
  • 2 tbsp. ghee
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms 
  • 4 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. tomato paste
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup yoghurt, well beaten
  • 1 tsp. kasuri methi, crushed
  • 1 tbsp. coriander leaves, chopped
  • 1 tbsp. fresh cream 





         Heat oil in a pan and saute the potatoes and the paneer cubes, separately till slightly brown in colour. Drain and keep aside. 

          Mix the ginger-garlic paste, tomato paste and all the dry spices with some water and keep aside for 10 minutes. 

          To the remaining oil add ghee and temper with the cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add the onion and stir fry till light brown. Add the spice paste and stir till the oil separates. Now time to add the beaten yoghurt and kasuri methi. Mix everything well and saute for 2 minutes.

          Add the potatoes and combine well. Cover and simmer for 1-2 minutes. Add 3/4 cup water, fried paneer and the green peas. Cover and simmer for 4-5 minutes.

          When done, switch off the flame and garnish with coriander leaves. Drizzle the cream and serve with any form of rice or Indian bread.




                                Heat oil in a pan and saute the potatoes and....



                  .....the paneer cubes, separately till slightly brown in colour. Keep aside. 




                    To the remaining oil add ghee & temper with the cumin seeds, bay leaves, 
                    cinnamon, cardamoms and cloves. Saute for a few seconds.



                                Add the onion & stir fry till light brown. 




                                Add the spice paste & stir till the oil separates.




                Add the beaten yoghurt & kasuri methi. Mix everything well & saute for 2 min.



                     Add the potatoes and combine well. Cover and simmer for 1-2 minutes. 



               Add 3/4 cup water, fried paneer & the green peas. Cover & simmer for 4-5 min.




                          When done, switch off the flame and garnish with coriander leaves. 






                           Drizzle the cream and serve with any form of rice or Indian bread.













Monday, 24 February 2020

Koki Paratha / Flat Bread - Sindhi style


          This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.






          Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.

          These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling. 






  • 1 & 1/2 cups whole wheat flour
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tbsp. anardana, whole / crushed
  • pinch of salt
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. carom seeds (ajwain)
  • 1 tbsp. oil to knead
  • 3-4 tbsp. oil / ghee to shallow fry 





          In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.

          Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.

          Heat a tawa / griddle and fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it and around the edges. 

          Transfer them to a serving plate and serve with yoghurt and pickles for a Sindhi style breakfast. 





                   Mix all the above mentioned ingredients (except the last one) & knead into
                   a tight dough by adding required quantity of water. Cover & keep for 30 min.






                                Divide into 5 equal portions. 




                                Roll out each portion into a circle and prick with a fork.






                      Heat a tawa / griddle & fry the Koki parathas, one at a time, on both sides
                      till light golden in colour, by drizzling some oil over it & around the edges. 



                                Serve with yoghurt and pickles for a Sindhi style breakfast. 













Sunday, 23 February 2020

Brown Rice Mutton Biryani


          This is a perfect one pot meal for a lazy weekend lunch. I substituted white rice with brown basmati rice to dish out this yummy and healthy mutton biryani. It was my first try and it came out perfect. The spices were the basic ones that is generally used but I added potatoes to it, a la Bong style. You may skip it if you wish.

          I followed the layering method, where I cooked the mutton and the rice separately. Then I layered them by adding few toppings over it to be cooked in the dum style. You can relish with  some raita, sliced onion, boiled egg and lime wedges as accompaniments. So check the step by step pictorial recipe to prepare this great comfort food.









Marination - 

  • 500 gms. mutton with bones
  • 1/2 cup yoghurt
  • 1 tbsp. ginger-garlic paste
  • 1 small onion, ground
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tbsp. mustard oil

Rice - 


  • 1 cup brown Basmati rice, soaked for an hour
  • 1 tbsp. ghee
  • 2 cups water
  • 1" cinnamon stick
  • 2 star anise
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 bay leaves

Other Ingredients -
  • 1-2 tbsp. oil
  • 2 small potatoes
  • 1 onion, sliced
  • 1 tbsp. ghee
  • 1" cinnamon stick
  • 1 star anise
  • 1 bay leaf
  • 2 cardamoms 
  • 4 cloves
  • 1/2 mace

Toppings - 
  • pinch of saffron soaked in 2 tbsp. milk
  • 2 tsp. lime juice
  • 1 tsp. kewra water
  • 1 tsp. dry rose petals
  • 2 tbsp. chopped mint-coriander leaves
  • 1 tbsp. ghee
  • 1 tsp. chopped pistachios
  • 8-10 cashew nuts
  • 8-10 almonds
  • 1/2 tsp. garam masala powder








         Mutton Curry - Marinate the mutton with all the mentioned ingredients for 2-3 hours or preferably overnight.

         Heat oil in a pan and fry the onion till golden brown in colour. Drain and keep aside. In the same oil fry the potatoes too till golden brown. Keep aside.

         Heat 1 tbsp. ghee and temper with bay leaves, cinnamon, cardamoms, cloves, mace and star anise. 

          Add the marinated mutton and cook, covered till the moisture evaporates. Keep stirring at intervals. 

          Add 1 cup water and the fried potatoes. Pressure cook for 15-20 minutes or till tender. When done, simmer till the gravy turns thick. 

         Rice - Heat ghee in a pan and temper with cinnamon, cardamom, cloves, star anise and bay leaf. Add the soaked rice and saute for 2 minutes. Keep aside. 

          Add water and cook for 20 minutes on a low to medium flame. Then switch off the flame and keep it covered for 15 minutes. The rice will be done by now. Fluff it up and keep it aside.

         In a pressure cooker or any heavy bottomed pan, spread the cooked mutton followed by the cooked rice. 

          Garnish with all the mentioned ingredients and cover tightly with a lid or an aluminium foil.

         Cook for 8-10 minutes on a very low flame. When done, keep it covered for 10 minutes more. Serve with raita for a great comfort meal.

       



                    Marinate the mutton with all the mentioned ingredients for 2-3 hours or 
                    preferably overnight.




                      Heat oil in a pan & fry the onion till golden brown in colour. Keep aside.



                           In the same oil fry the potatoes too till golden brown. Keep aside.




                     Heat 1 tbsp. ghee & temper with bay leaves, cinnamon, cardamoms, cloves,
                     mace and star anise. 




                 Add the marinated mutton and cook, covered till the moisture evaporates. 
                  


                   Add 1 cup water & the fried potatoes. Pressure cook for 15-20 minutes.



                               The cooked mutton.




                                Simmer till the gravy turns thick. 




                  Heat ghee in a pan & temper with cinnamon, cardamom, cloves, star anise 
                  and bay leaf. 




                               Add the soaked rice and saute for 2 minutes. Keep aside. 



                   Add water & cook for 20 minutes on a low to medium flame. Then switch off
                   the flame and keep it covered for 15 minutes.




                               The rice will be done by now. Fluff it up and keep it aside.



                   In a pressure cooker or any heavy bottomed pan, spread the cooked mutton.



                               ...... followed by the cooked rice. 



                    Garnish with all the mentioned ingredients & cover tightly with a lid or an 
                    aluminium foil. Cook for 8-10 minutes on a very low flame. When done,
                    keep it covered for 10 minutes more. 






                   Serve with raita for a great comfort meal.












Nimona (Green Peas Curry)


          This is a traditional U.P. style green peas curry that is so simple to prepare and is just amazing. It is a pure vegetarian delight without any onion or garlic. But you may add them if preferred. This winter recipe is very popular in every household and the method along with the ingredients used, differs from one person to the other. 

          This yummy curry tastes good with fresh green peas, but frozen ones and dried ones can be  used if the former is unavailable. So go ahead and prepare this side dish and enjoy with rice or any Indian bread. Do check the step by step pictorial recipe to prepare this wholesome delicacy. 










  • 1 cup green peas (I used frozen peas), ground coarsely
  • 1/4 cup green peas, whole
  • 1 potato, cut lengthwise
  • 3 tbsp. mustard oil 
  • 1 dry red chili
  • 1-2 bay leaves
  • 1 tsp. cumin seeds 
  • 1/4 tsp. asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • handful of coriander leaves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tsp. roasted coriander powder
  • 1-2 tomatoes, cut lengthwise
  • 1 cup water
  • 1 tsp. ghee (opt)








          Heat 1 tbsp. mustard oil and fry the potatoes till light brown in colour. Drain and keep aside. 

          Add 1 tbsp. oil in the same pan and saute the ground green peas till the moisture evaporates. Keep aside.

          Heat remaining oil and temper with red chili, bay leaves, cumin seeds and asafoetida. Saute for a few seconds.

          Add the ginger, green chilies and coriander leaves. Stir fry for a few seconds. Now add all the dry spices and give it a toss. 

          Add the tomatoes and the remaining whole green peas. Mix well and cook, covered till they turn soft. 

          Now time to add the sauteed green peas, fried potatoes and water. Give it a stir and simmer, covered for 4-5 minutes or till the gravy turns slightly thick. 

          When done, add the ghee (opt) and switch off the flame. Transfer to a serving bowl and serve with plain steamed rice. jeera rice, paratha, poori, etc. for a nice healthy U.P. style meal. 




Note - 
1.  Generally ginger, garlic (if using), green chilies and fresh coriander are ground and used. But I opted for the grated / chopped ingredients for a different texture. 

2.  Water can be adjusted according to the consistency desired.





                                1 cup coarsely ground green peas & 1/4 cup whole peas.



                   Heat 1 tbsp. mustard oil & fry the potatoes till light brown in colour. Drain 
                   and keep aside. 



                    Add 1 tbsp. oil in the same pan & saute the ground green peas till the moisture                                evaporates. Keep aside.



                     Heat remaining oil & temper with red chili, bay leaves, cumin seeds and 
                     asafoetida. Saute for a few seconds.



                   Add the ginger, green chilies & coriander leaves. Stir fry for a few seconds.



                                Now add all the dry spices and give it a toss. 



                  Add the tomatoes and the remaining whole green peas. Mix well & cook, 
                   covered till they turn soft. 



                  Add the sauteed green peas, fried potatoes & water. Give it a stir & simmer,
                  covered for 4-5 minutes or till the gravy turns slightly thick. 




                               When done, add the ghee (opt) and switch off the flame. 







                  Serve with plain steamed rice. jeera rice, paratha, poori, etc. for a nice healthy 
                  U.P. style meal. 












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