I always make paneer combined with spinach, famously known as palak paneer. And my husband usually misses the Royal paneer dishes made in Indian restaurants and enjoyed with Laccha parantha. Wow even the mention of this deadly combo makes my mouth watery😉. So this time I wanted to make my best half happy and cooked Paneer makhani.
It’s cooked in onion tomato paste but the procedure is important, some people make onion paste and then sauté it and add tomato paste/tomato purer, but there’s another variation to it and that’s what makes it a little different and very delicious.
- Paneer/cottage cheese 200 gm
- Onion 4-5 medium size (chopped or long cut)
- Tomato 3-4 medium size (chopped)
- Garlic 3-4 big cloves or 6 small cloves
- Ginger 1 inch small piece
- Bay leaf (one)
- 1 tsp cumin
- Coriander powder 1 tsp
- Tandoori powder (optional) 1/2 tsp
- Garam masala 1/2 tsp
- Red chilli powder 1/2 tsp
- Kasoori methi for seasoning
- Cashews 8-10
- Full cream milk 1/2 cup (optional)
- Water 1/2 cup (for making curry)
- 2tbsp oil
- Yellow butter 1 tbsp
- Salt according to taste
- Soak almonds in 1/2 cup water for 15-30 min and then grind them to form a paste.
- Take a non stick pan or aluminum kadai, add butter and oil, add cumin seeds and bay leaf and let cumin seeds turn brown.
- Add chopped onions, garlic and ginger and sauté till onion turns golden brown
- Now add chopped tomato and salt, let tomato be cooked properly so that it leaves oil on sides, it usually takes about 5 min.
- Let this masala cool down, then grind it into paste. This procedure of making masala is the best and usually gives a very good taste to the dish.
- Now again sauté the masala in same kadai/pan we used earlier and add dry spices(coriander powder, red chilli, tandoori masala and garam masala).
- Add cashew paste and cook it till oil leaves from sides of masala paste.
- Now add milk/water and bring it to boil, add paneer cubes and cook them.
- After done, use kasoori methi for seasoning and serve it with rice, Laccha parantha or chapati.
We have been making coriander chutney so often, to give that extra flavor to our meals. Even I made it so regular these days that now I wanted to make it with a little variation.
The regular coriander chutney is made with coriander (of course) and green chilies and lemon juice with some salt and some people add garlic too. This one is created with a twist as it contains dried red chilies dipped in vinegar and garlic.
I got this idea from my aunt who earlier used to make bombshell (haha funny name), it used to be very spicy with tangy taste of vinegar and garlic flavor.
- Coriander leaves 1 cup (washed)
- Garlic big size 1-2 cloves
- Dried Red chilli 2
- Vinegar 1 tbsp
- Salt according to taste
- Soak dried red chilies in vinegar for 30 min.
- Add soaked red chilies, vinegar, salt and coriander and grind them into a paste.
- Store the chutney in a container in fridge and enjoy it with almost every meal or snack.
- This coriander chutney stays well for 4-5 days.
When we hear the name momos, wow, sounds like a Thai food. We all remember Dilli Haat momos, we had them always so yummy, never thought It can be made at home. It’s easy and convenient, all the ingredients found at home. And can be steamed easily in our pressure cookers with idli pan or a simple steel or aluminium container (that can be placed inside cooker).
Ingredients for cover:
- 1 cup maida (APF)
- 1 tsp oil
- 1/4 tsp salt
- 2-3 tbsp water for making dough or as required
Ingredients for filling:
- 1 Spring onion
- 3-4 cloves Finely chopped garlic
- 1/4 cup Chopped beans
- 1/2 cup Chopped capsicum
- 1/2 cup Chopped cabbage
- 1/2 cup chopped carrots
- 1 tsp soy sauce
- 1/2 tsp black pepper
- salt as required
Preparing cover of momos
- Take maida, oil, salt in a bowl and by adding water, knead it into a tight dough
- Cover it with a damp cloth and leave it for 30 min.
Preparing the momos filling
- Take oil in a pan. Add finely chopped garlic and sauté it for 5 seconds.
- Add onions and after 20 seconds add all the other vegetables and sauté them on high flame for 30 seconds or till they look golden, they should remain crisp.
- Add soy sauce, black pepper and salt.
- Make very small balls of the dough and start rolling them on a lightly dusted board to a circle of 2-3 inch diameter (no hard and fast rule)
- the circle should be thin from edges and thick from center.
- Add 1-2 tsp vegetable and start pleating from one side.
- Start folding and forming the pleats one by one, towards the end, join the pleats in the center.
- Make all the momos in the same manner and cover them with a moist cloth till you are ready to steam them
- Heat water in a steamer or pressure cooker and let it boil
- In a greased steamer pans or idli moulds, keep the momos leaving space between them so they don’t touch each other. (We can also use flat steel or aluminum container that can fit inside the cooker and keep a stand underneath it so that momos are kept above water level)
- Steam momos for 5-6 min (don’t over steam them as they can become dry and dense)
- The steaming time varies upon thickness of momos covers.
- Indication: when you touch momos they should not be sticky and should have a transparent look.
- Momos are ready, you can serve them with spicy schezwan sauce or chilli tomato garlic chutney.
All of us try besan dhokla regularly, but have we noticed the Indian shops sell white dhokla too, that is also super soft (has a softer texture than besan dhokla). This recipe is a microwave rava dhokla recipe, takes less time and worth every effort.
- 1 cup rava (sooji)
- 1/2 cup yoghurt
- 1/2 cup water
- Salt to taste
- 1 tsp sugar
- 1/2 tsp lemon juice
- 1/2 tsp soda (I generally prefer soda over eno powder)
- 1 tbsp oil
- 2 tsp Mustard seeds
- 1 tsp Cumin seeds
- Few Curry leaves
- 1 tsp Lemon juice
- 1 tsp Sugar (lemon juice and sugar quantity depends on your taste)
- 2-3 long cut green chillies
- Salt as per taste (carefully add as we have added in dhokla batter too)
- Cut Coriander leaves for flavour
- 4 tbsp water
- Grated coconut as per taste
- Soak 1 cup rava (sooji) in 1/2 cup yoghurt and 1/2 cup water for 20-30 min.
- Add 1/2 tsp soda and stir nicely.
- Grease a microwave dish and pour the rava dhokla batter in the dish, it should be covered partially while we microwave.
- Microwave for 4-5 min, check using a fork/knife. If it comes clean and nice, means it’s cooked properly, otherwise keep it again for 30 sec.
- After it cools, cut it into pieces.
- Heat 1 tbsp cooking oil, add mustard seeds, cumin seeds, curry leaves.
- After spluttering, add salt, sugar, lemon juice and water.
- Add to the cut pieces of dhokla. Let the water rest for 10-15 min.
- It’s ready to be served.
Dhokla is a gujarati snack and a fine breakfast option. it’s equally liked by kids and elders. And the simple home picked available ingredients and recipe makes it all the more delightful to prepare.
We can make it in a microwave or the usual steaming method, results of both the options come out to be equally good 🙂
- 1 cup besan (gram flour)
- 2 tbsp sooji (semolina)
- 1 cup water (same as besan)
- 1 tbsp yoghurt
- 3-4 tsp sugar
- 1 tsp lemon juice
- a pinch haldi powder
- 1/2 tsp soda bicarbonate (in case eno powder not available, else add a pinch of soda with a 1 tsp eno powder)
- salt 1/2 tsp
- 1 tbsp oil
- 2 tsp mustard seeds (or rai)
- 7-8 curry leaves ( i love its fragrance)
- 2 tsp sugar
- 1/4 tsp salt
- 2 tsp lemon juice
- 1 cup water
- 3-4 green chillies, slit lengthwise
- chopped dhania for garnishing
Method (for Dhokla):
Whisk together besan, sooji, yoghurt, sugar, water, lemon juice, haldi powder and salt. Keep aside the mixture for 20 min (to make it rise). After 20 min, add soda bicarbonate and mix well.
Now take a microwave safe dish and grease it well. Pour the mixture in the dish and microwave it for 5-6 min in microwave high mode (I have basic microwave, so I generally do it in normal mode with the same time). Check with a fork or butter knife, insert it inside the dhokla and if it comes smooth it is done, otherwise in case there is a wet mixture sticked on fork, then microwave again for 30 sec-1 min. Let it cool for 5-10 min, then cut it into pieces and layer it in a serving dish.
Method for tadka:
Heat oil in a pan, add mustard seeds (or rai), after they splutter, add curry leaves and green chilli. Cook for half a minute, then add sugar, water and lemon juice. Bring it to a boil, then turn off gas and add this mixture to your dhokla.
The dhokla should be cut first and layered in a well surrounded box so that when the water mixture is added, it is absorbed well by the dhokla pieces, thereby makes it juicy and super spongy.