- 2 potatoes, peeled, boiled & mashed
- 1 onion, chopped
- 1-2 green chilies, chopped
- 2 tbsp. coriander leaves, chopped
- salt to taste
- 2 tsp. mustard oil / 1 tbsp. ghee
Check out my version of a simple homemade style recipe of Turai / Ridge gourd cooked with dry roasted moong dal and some dried lentil dumplings. So it is has the crunch of the coarsely ground vadi along with the flavors of coriander leaves and ghee.
This is a 'no onion-no garlic' recipe, where I just gave a tempering of panch phoron, bay leaves, grated ginger and slit green chilies. You can enjoy with steamed rice or with chapatti / paratha. So check out the step by step pictorial recipe to prepare it.
Paneer Afghani is a rich and creamy chicken curry that is simply out of this world. This restaurant style recipe is cooked, using two types of marination that gives the gravy a nice aromatic flavor. This mildly spiced dish is very easy and quick to make. You can enjoy this yummy chicken curry with naan, tandoori roti, roomali roti, lachha paratha, steamed rice or jeera rice. So check out a step by step pictorial recipe to prepare this great party recipe.
1st marination -
2nd marination -
Marinate the paneer with the first marination for 15-20 minutes.
For the second marination, blend all the mentioned ingredients (except yoghurt and cream) into a smooth paste. Now add the yoghurt and cream and give it a mix.
Transfer the marinated paneer and combine everything well. Set aside for 15-20 minutes.
Heat 2 tbsp. oil in a pan and fry the marinated paneer on both sides till light golden in colour. Keep aside.
For the gravy, heat butter and oil and temper with bay leaves, cinnamon, cardamom, cloves, green chilies and ginger. Stir fry for a few seconds.
Now add the leftover marinade and some water. Simmer for 8-10 minutes on a low flame or till you get the desired consistency.
Add the fried paneer and kasuri methi. Give it a quick stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao or any Indian flat bread.
Transfer the marinated paneer & mix well. Set aside for 15-20 minutes.
Heat oil in a pan and temper with the red chilies and nigella seeds. After it stops sizzling, add the onion, salt and turmeric powder and sauté till light golden in colour.
Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day.
So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar.
Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside.
Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens.
Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.
Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.