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Noodles Masala Mixture

20 mins

Ingredients used in Noodles Masala Mixture • Oil - as required. • Turmeric powder - 1 tea spoon. • Salt - to taste. • Peanuts - half cup. • Cashewnuts - half cup. • Raisins - half cup. • Corn flakes - 1 ½ cups. • Poha - half cup. • Curry leaves - 3 springs. • Red chili powder - 1 tea spoon. • Noodles - 2 cups. • Sugar - 1 tea spoon. • Garam masala powder - 1 tea spoon.

Deep fry noodles coated with salt and turmeric powder. Now, fry peanuts in a pan and transfer to a plate. Similarly fry cashew nuts, raisins, corn flakes and transfer to the same plate. At last, deep fry beaten rice (poha) and curry leaves . Now take all the deep fried ingredients in a bowl, add red chili powder, sugar, garam masala powder and mix well . Noodles Masala Mixture is now ready to serve.

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Kalakand Indian Sweet Recipe

60 mins

Ingredients used in Kalakand Indian Sweet Recipe • Milk - 1 litres. • Vinegar - 2 teaspoons. • Sugar - 100 grams. • Figs - 50 grams.

Pour milk into a heavy bottom pan and bring it to a boil and reduce the flame. After a short while, it turns into thick. Then add 2 tsp of vinegar drop by drop and curdle the milk slowly. Do not overcook it and add chopped soaked figs & mix it. The mixture has to be moist and juicy but not dry. Now add sugar, stir and mix well. Cook it on a medium flame, stir constantly to prevent burns at bottom. Take butter & grease it to a tray & transfer the kalakand mixture spread it to ¾ inch thickness. Cool the kalakand for at least 15 minutes. Cut to desired shapes.

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Rice Sev Tomato Pulao

20 mins

Ingredients used in Rice Sev Tomato Pulao • Hot water - as required. • Salt - to taste. • Oil - as required. • Rice sev - 2 cups. • Mustard seeds - 1 tea spoon. • Cumin seeds - 1 tea spoon. • Red chilies - 3 numbers. • Chana dal - 1 tea spoon. • Urad dal - 1 tea spoon. • Green chilies - 2 numbers. • Onion (chopped) - 1 number. • Ginger (chopped) - 1 tea spoon. • Curry leaves - 1 spring. • Turmeric powder - 1 tea spoon. • Tomato (chopped) - 2 numbers. • Salt - to taste. • Coriander leaves - 1/2 bunch.

Take a bowl and add hot water, salt, oil, rice sev and keep aside for 5 minutes. In a pan add oil, mustard seeds, cumin seeds, red chilies, chana dal, urad dal, green chilies and saute it well. Now add onion, ginger, curry leaves, turmeric powder, tomato, salt, coriander leaves and cook it. Remove Rice sev and strain it. Add boiled rice sev into cooking pan and mix it well. Serve it.

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Crispy Fried Shrimp

15 mins

Ingredients used in Crispy Fried Shrimp • Corn flour - 1 tablespoon. • Tiger shrimp - 10 piece. • Oil - to fry. • Salt - to taste. • Pepper powder - 1/2 tea spoon. • Coconut powder - 2 teaspoons. • Red chili powder - 1/2 tea spoon. • Turmeric powder - 1/4 cup. • Ginger garlic paste - 1 tea spoon. • Vinegar - 1 tea spoon.

Peel the shell, wash and devein the shrimp, then Keep it aside In a bowl add coconut powder, corn flour, pepper powder, red chili powder, turmeric powder, salt, ginger garlic paste, vinegar paprika and with a little amount of water, mix it. Now add the shrimp to the mixture and mix it. Heat oil in the pan for deep frying. Fry the shrimp till it turns a brown color. Enjoy the appetizer!

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Potato Smiley

15 mins

Ingredients used in POTATO SMILEY • Potato - 2 number. • White pepper powder - 1/2 tea spoon. • Mixed herbs - 3/4 tea spoon. • Salt - to taste. • Corn flour - 1 tablespoon. • Parmesan cheese - 1 tablespoon. • Parmesan cheese - 1 tablespoon. • Oil - to fry.

Boil potato, remove skin and grate it. Take a bowl, add 1 cup grated potato, white pepper powder, mixed herbs(thyme, oregano, basil), salt and mix nicely. Add corn flour and mix nicely, later add cheese and mix nicely. Divide the dough into small dumplings and make small flat round using the hand. Make two holes with straw and smile shape using spoon and arrange in a plate. Place it in the freezer for 15 to 20 minutes. Once it is freezed, deep fry in hot oil on high flame until it is crispy. Now potato smiley are ready to serve with tomato ketchup.

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Chicken Ghee Roast

30 mins

Ingredients used in Chicken Ghee Roast • Chicken - 500 grams. • Ghee - 1 tea spoon. • Onions(chopped) - 1 number. • Ginger garlic paste - 1 tea spoon. • Turmeric powder - 1/2 tea spoon. • Water - as required. • Red chili powder - 1 tea spoon. • Coriander leaves (chopped) - 1 tea spoon. • Coriander powder - 1 tea spoon. • Garam masala powder - 1 tea spoon. • Cumin powder - 1/2 tea spoon. • Garlic - 5 clove. • Pepper - 1 tea spoon.

Crush garlic cloves and peppercorns and keep aside. Heat ghee in a pan, add finely chopped onion, ginger garlic paste, turmeric powder and saute till raw flavor is gone. Then put chicken pieces along with water and let it cook for about 30 minutes. Season it with red chili powder, chopped coriander leaves, coriander powder, garam masala powder, cumin powder and cook it again for few more minutes. Once oil oozes out of the gravy, add crushed garlic and pepper mixture and cook it again to desired consistency.

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Fatta Fat Chutney - Lime Chilli Ginger Chutney

8 mins

Ingredients used in FATTA FAT CHUTNEY - LIME CHILLI GINGER CHUTNEY • Lime - 5 numbers. • Green chilli - 4 numbers. • Ginger (small pieces) - 2 tablespoons. • Salt - to taste. • Sugar - 1 tablespoon. • Mustard powder - 1 tea spoon. • Turmeric powder - 1 pinch. • Asafoetida - 1/4 tea spoon. • Oil - 2 tablespoons. • Fenugreek seeds - 8 numbers.

Cut the lime into small pieces seedless and with the skin on. In a bowl add lime pieces, green In a bowl add lime pieces, green chili pieces, ginger pieces, salt to taste, sugar, mustard powder mix it well. For tempering: Heat oil in a pan add mustard seeds when mustard seeds splutter switch off the flame. In this add fenugreek seeds, a pinch of turmeric powder, asafoetida. Pour this tempering on the top of the chutney mix it well.

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Eggplant Dal Version 1

35 mins

Ingredients used in EGGPLANT DAL VERSION 1 • Toor dal - 1/2 cup. • Chana dal - 1/2 cup. • Tomatoes - 2 numbers. • Green chilies - 3 numbers. • Mustard seeds - 1/2 tea spoon. • Cumin seeds - 1/2 tea spoon. • Garlic - 6-7 cloves. • Curry leaves - 2 springs. • Turmeric powder - 1 pinch. • Onion - 2 numbers. • Eggplant - 150 grams. • Amchur powder - 1/2 tea spoon. • Red chili powder - 1 tea spoon. • Salt - to taste.

In a pressure cooker put toor dal, chana dal, two tomatoes, green chili cook this till dals are tender. Heat oil in a pan,add mustard seeds, cumin seeds when mustard and cumin seeds splutter add crushed whole garlic saute it. Add curry leaves a pinch of turmeric powder, onion big pieces saute it for 2 minutes. Add eggplant pieces, amchur powder, red chili powder, salt add required water mix it and cook it for 3 minutes in a slow flame with lid on. Then add boiled dal mix it, once it comes to boil switch off the flame. Serve with rice.

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Chicken Wings Peanut Sauce

35 mins

Ingredients used in CHICKEN WINGS PEANUT SAUCE • Chicken wings (skinless) - 500 grams. • Tomato ketchup - 1 tablespoon. • Pepper (crushed ) - 1 tea spoon. • Chili flakes - 1/2 tea spoon. • Spring onions of white part (chopped) - 1 tea spoon. • Garlic (chopped) - 1 tea spoon. • Oil - to fry. • Corn flour - 2 tablespoons. • All purpose flour - 2 tablespoons. • Peanut powder - 1/2 cup. • Salt - to taste. • Vinegar - 1 tea spoon. • Soya sauce - 1 tablespoon. • Honey - 1 tablespoon. • Egg (beaten) - 1/2 number. • Msg (optional) - pinch.

In a bowl add skinless chicken wings, half an egg, MSG (optional), all-purpose flour, corn flour and mix it well to form a nice coating to chicken wings. Heat oil in a pan, add coated chicken wings and deep fry them till they turn to golden in color. Keep aside. Add oil to another pan and heat it, then add chopped garlic, chopped white part of spring onions, chili flakes, crushed pepper, salt, reduce the flame. To it even add tomato ketchup, vinegar, soya sauce, peanut powder, honey, mix it well. At last, add chicken wings and toss them, switch off the flame. DeliciousChicken Wings Peanut Sauce is now ready to serve

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Vegetable Juice With Vegetable Pulp Upma

35 mins

Ingredients used in Vegetable Juice with Vegetable Pulp Upma • Red capsicum (cubes) - 1/2 number. • Carrot (cubes) - 1/2 number. • Cabbage (cubes) - 1/2 number. • Ginger (chopped) - 1 tea spoon. • Onions(chopped) - 1 number. • Katta palak - 1 bunch. • Water - as required. • Mustard seeds - 1 tea spoon. • Cumin seeds - 1 tea spoon. • Red chilies - 2 number. • Urad dal - 1 tea spoon. • Cashew nuts - 1 tea spoon. • Peanuts - 1 tea spoon. • Asafeotida - pinch. • Curry leaves - 1 spring. • Green chilies (chopped) - 3 number. • Semolina/wheat rava - 1 cup. • Water - as required. • Lemon juice - 1 tea spoon. • Coriander leaves (freshly chopped) - 1 bunch.

Grind a mixture of chopped red capsicum, carrot, cabbage, ginger, tomato, onion, Kattapalak by adding 1 glass of water. Now separate the pulp and juice in aseparate bowl and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, urad dal, cashew nuts, peanuts, asafoetida, curry leaves, green chilies, and saute it. Then add semolina and fry for a minute. After that add vegetablepulp along with water and let it cook for 10 more minutes. At last, garnish lemon juice and chopped coriander leaves and serve it.

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Pineapple Raw Banana Coconut Pulav

40 mins

Ingredients used in Pineapple Raw Banana Coconut Pulav • Basmati rice - 1 cup. • Raw banana (cut into big roundels) - 1 cup. • Bay leaf - 2 number. • Cardamom - 3 number. • Cinnamon stick (1 inch) - 3 number. • Cloves - 2 number. • Mace - 1 number. • Star anise - 2 number. • Shahi jeera - 1 tea spoon. • Masoor dal - 1/2 cup. • Black sesame seeds - 1 tea spoon. • Dry red chilies - 3 number. • Onion (chopped) - 1 number. • Pineapple juice - 2 cups. • Salt - to taste. • Grated coconut - 1/4 cup. • Saffron water - 1 tablespoon.

Heat coconut oil in a pan, add whole garam masala spices (bay leaf, cardamom, cinnamon stick, cloves, mace, star anise, shahi zeera), masoor dal, black sesame seeds, dry red chilies and saute it. Add chopped raw banana cubes, onion, pineapple juice, salt to the same pan and boil it. To it, even add soaked basmati rice and cook it for some time. When rice is perfectly cooked, add grated coconut, saffron water, let it cook with closed lid for 2-3 minutes. Delicious Pineapple raw banana pulav is now ready to serve.

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Semiya Pulao With Mushroom And Carrot

35 mins

Ingredients used in Semiya Pulao with Mushroom And Carrot • Water - as required. • Salt - to taste. • Turmeric powder - 1 tea spoon. • Rice sev - 1 cup. • Oil - as required. • Cashew nuts - 5 numbers. • Green chilies - 3 numbers. • Ginger garlic paste - 1 tea spoon. • Carrot (chopped) - 1 number. • Mushroom (chopped) - 5 numbers. • Capsicum (chopped) - 1 number. • Lime juice - 1 tea spoon. • Coriander powder - 1 tea spoon. • Garam masala powder - 1 tea spoon. • Brown onions - 1/2 cup. • Coriander leaves - 1/2 bunch. • Saffron water - 1 tea spoon.

In a pan add water, salt, turmeric powder and let it boil. Add this boiling water into rice sev boil and keep it aside for 10 minutes and strain it and keep aside. Take a pan and add oil, cashew nuts, green chilies, ginger garlic paste, carrot, mushroom, capsicum and saute it well. Now add lime juice, coriander powder, garam masala powder, brown onions, coriander leaves and cook it. Add boiled rice sev, saffron water and put on the lid and cook it for 10 minutes. Serve it.

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Malai Methi Matar Paneer

55 mins

Ingredients used in Malai Methi Matar Paneer • Garlic (chopped) - 5 number. • Ginger (chopped) - small. • Butter - 2 tablespoons. • Onion (chopped) - 2 number. • Salt - to taste. • Fenugreek leaves (chopped) - 1/2 cup. • Green chilies (chopped) - 3 number. • Coriander powder - 1 tea spoon. • Cumin powder - 1 tea spoon. • White pepper powder - 1 tea spoon. • Green peas - 1/2 cup. • Turmeric powder - 1/3 tea spoon. • Cashew nuts powder - 1/2 cup. • Milk - 1/2 cup. • Panner (chopped) - 100 grams. • Fresh cream - 1 tablespoon.

Heat a pan, add chopped onions, ginger, garlic, toss it, add butter, chopped fenugreek leaves and saute well. Now add chopped green chilies, coriander powder, cumin powder, white pepper powder, green peas, turmeric powder, butter, mix well and cook for about 5 minutes. Also,add powdered cashew nuts, milk,saute it, add paneer cubes, fresh cream and cook well. Malai Methi Matar Paneer is now ready to serve with hot rice or rotis of your choice.

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Bendi Sambar

25 mins

Ingredients used in BENDI SAMBAR • Okra/bendi - 250 grams. • Oil - as required. • Cumin seeds - 1/2 tea spoon. • Salt - to taste. • Turmeric - 1/2 tea spoon. • Asafoetida - 1 tea spoon. • Coriander powder - 1/2 tea spoon. • Tamarind pulp - 1/2 cup. • Jaggery (small piece) - 1 piece. • Dal (boiled) - 2 cup. • Mustard seeds - 1/2 tea spoon. • Fenugreek seeds - 1/2 tea spoon. • Curry leaves - 2 springs. • Green chilli - 2 numbers.

Take oil in a hot vessel and add cumin seeds. when cumin seeds sizzle add okra pieces and a little bit of salt. Keep frying for few minutes, then add turmeric, asafoetida and saute it for few minutes. Now add coriander powder and little water. Add tamarind pulp and let it boil for four minutes with the lid on it. After boiling add jaggery and boiled toor dal. After few minutes remove it from flame and prepare for tempering. Add mustard seeds, fenugreek seeds, curry leaves and green chilies in hot oil. Saute it and when color changes, add it in the sambar. Mix it and switch off the flame later serve it.

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Mixed Vegetable Pickle

15 mins

Ingredients used in MIXED VEGETABLE PICKLE • Oil - 3-4 tablespoons. • Mustard seeds - 1 tea spoon. • Curry leaves - 1 spring. • Dry red chillies - 2-3 numbers. • Raw mango - 1 number. • Lime - 2-3 numbers. • Carrots - 1 number. • Cauliflower - 1/2 cup. • Green chillies - 4-5 numbers. • Garlic - 5-6 numbers. • Turmeric powder - 1/2 tea spoon. • Red chili powder - 2 tablespoons. • Mustard powder - 1 tablespoon. • Fenugreek powder - 1/2 tea spoon. • Vinegar - 1 tablespoon. • Crystal salt - to taste. • Lemon juice - 1-2 tablespoons.

Heat oil in a pan and add mustard seeds, curry leaves, dry red chillies and keep tempering aside. Take a bowl and add raw mango, lime, carrots, cauliflower, green chillies, garlic, turmeric powder, red chili powder, mustard powder, fenugreek powder, vinegar, crystal salt, lemon juice, above tempering and mix nicely. Now mixed vegetable pickle is ready to serve after 2 days.

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Jalapeno Burger With Cheese

10 mins

Ingredients used in JALAPENO BURGER WITH CHEESE • Pickled jalapeno pieces (cut in roundels) - 2 number. • Red chili flakes - 1/2 tea spoon. • Garlic (finely chopped) - 1/2 tea spoon. • Olives (finely chopped) - 1/2 tea spoon. • Mixed herbs - pinch. • Vinegar - 1/2 tea spoon. • Sugar - 1/2 tea spoon. • Onions (finely sliced) - 1 number. • Burger bread - 1 number. • Cheese - 10-12 slice. • Tomato ketchup - 1 tea spoon. • Olive oil - 1 tea spoon.

Take a bowl add pickled jalapeno pieces, red chilly flakes, garlic, olives, mixed herbs,vinegar, sugar, onions and mix nicely. Cut burger bread into 2 equal halves. Place round ring on one burger slice and fill mixture and remove ring . On its top, place cheese slices and bake in oven for 5 minutes until we get golden colour. On another half of burger, spread tomato ketchup and cover burger. Now jalapeno burger with cheese is ready to serve.

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Hyderabadi Chicken Spring Rolls

60 mins

Ingredients used in HYDERABADI CHICKEN SPRING ROLLS • Chicken boneless minced - 250 grams. • Ginger garlic paste - 1/4 tea spoon. • Turmeric powder - 1/4 tea spoon. • Red chili powder - 1/4 tea spoon. • Coriander powder - 1/4 tea spoon. • Amchur powder - 1/4 tea spoon. • Garam masala - 1 tea spoon. • Coriander leaves(chopped) - 1 bunch. • All purpose flour - 3/4 cup. • Salt - to taste. • Butter - 1/2 tea spoon. • Oil - as required.

Heat oil in a pan, add chicken, ginger garlic paste, turmeric powder, red chili powder, coriander powder, amchur powder, garam masala, coriander leaves and saute it, later cook and transfer into a plate. Take a bowl, add all purpose flour, salt, butter and mix nicely.Add water and mix nicely to make soft and rest it for 5-10 minutes. Divide dough, roll into thin sheet and cut into strips. Place stuffing in center of strip and apply slurry of all purpose flour dissolved in water to the edges and close the edges and roll it like as shown in video. Heat oil in a pan and deep fry chicken spring rolls and transfer into a plate. Now hyderabadi chicken spring rolls are ready to serve.

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Tangy Curry With Tindora And Sesame Seeds Powder

40 mins

Ingredients used in Tangy Curry with Tindora And Sesame Seeds powder • Chana dal - 2 tablespoons. • Gingelly seeds ( sesame seeds) - 2 tablespoons. • Desiccated coconut powder - 2 tablespoons. • Oil - as required. • Mustard seeds - 1 tea spoon. • Cumin seeds - 1 tea spoon. • Dry red chili - 2 numbers. • Garlic - 4 cloves. • Curry leaves - 1 spring. • Hing - 1 tea spoon. • Onion (chopped) - 1 number. • Turmeric powder - 1 tea spoon. • Tindora dondakai - 1 cup. • Red chili powder - 1 tea spoon. • Coriander powder - 1 tea spoon. • Green chillies - 3 numbers. • Tamarind pulp - 1 cup. • Spinach - 1 bunch. • Salt - to taste.

Dry roast the chana dal, sesame seeds, desiccated coconut powder and transfer into a blender make a powder. Take a pan and add oil, mustard seeds, cumin seeds, dry red chili, garlic, curry leaves and saute it well. Add hing, onion, turmeric powder, tindora, red chili powder, coriander powder, green chili, tamarind pulp, salt and cook it for 10 to 15 minutes. At last add spinach and cook it for 5 minutes. Serve it hot with rice.

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Coconut Rice

25 mins

Ingredients used in COCONUT RICE • Fresh coconut(grated) - 1 number. • Rice(boiled) - 2 cups. • Green chillies - 4 numbers. • Red chillies - 2 numbers. • Coriander leaves(chopped) - 1 cup. • Lime juice - 1 number. • Cumin seeds - 1/2 tea spoon. • Mustard seeds - 1/2 tea spoon. • Ground nuts - 1 tablespoon. • Salt - to taste. • Chana dal - 1/2 tea spoon. • Urad dal - 1/2 tea spoon. • Oil - 3 teaspoons. • Curry leaves - 2 springs.

Heat oil in a pan and add mustard seeds, cumin seeds, ground nuts, urad dal, chana dal, red chillies, green chillies and saute it. Later add curry leaves, coriander leaves, coconut, salt, lime juice and mix it. Now add cooked rice mix it and cook it for 1 minute then switch off the flame. Finally add coriander leaves and mix it. Tasty coconut rice is ready to serve.

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Palak Mirchi Pulihora

45 mins

Ingredients used in Palak Mirchi Pulihora • Oil - as required. • Salt - to taste. • Spinach (chopped) - 3 bunch. • Sesame seeds - 2 teaspoons. • Mustard seeds - 1 tea spoon. • Dry red chillies - 4 number. • Cumin seeds - 1 tea spoon. • Sesame seeds - 1 tea spoon. • Peanuts - 2 tablespoons. • Chana dal - 1 tea spoon. • Urad dal - 1 tea spoon. • Hing - 1/4 tea spoon. • Curry leaves - 2 springs. • Turmeric powder - 1/2 tea spoon. • Green chillies (chopped) - 6 number. • Lemon juice - 1 tablespoon. • Cooked rice - 1 cup.

Finely chop spinach, deep fry in hot oil, transfer to a plate, sprinkle roasted sesame seeds on top and keep aside. Heat oil in a pan, add mustard seeds when they splutter, add dry red chilies, cumin seeds, peanuts, chana dal, urad dal, hing, curry leaves, turmeric powder, slitted green chilies and saute well. Now add salt, lemon juice, toss well, add cooked rice and mix well. Transfer the fried spinach & sesame seeds, toss well, turn off the flame and transfer to the serving bowl. Spicy and delicious Palak Mirchi Pulihora is now ready to serve.

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Chincheche Saar Tamarind Saar Soup

30 mins

Ingredients used in CHINCHECHE SAAR TAMARIND SAAR SOUP • Red chili powder - 1/2 tea spoon. • Black pepper powder - 1/4 tea spoon. • Turmeric powder - 1/4 tea spoon. • Hing (asafoetida) - pinch. • Salt - to taste. • Oil - 2 teaspoons. • Green chilies - 3-4 numbers. • Garlic cloves - 5-6 cloves. • Ginger chopped - 1 tea spoon. • Onions chopped - 1 number. • Curry leaves - 2-3 springs. • Garam masala powder - pinch. • Cumin seeds - 1/2 tea spoon. • Mustard seeds - 1/4 tea spoon. • Tamarind juice - 1 cup. • Sugar - pinch. • Fresh grated coconut - 1 tea spoon.

Soak the tamarind in some hot water for half hour. Add 4 cups of water to this and mix it well to make tamarind juice. Heat oil in a pan for tempering, add mustard seeds. When the mustard seeds splutter, add the cumin seeds, curry leaves and chopped onions and saute them till onion are transparent. Add paste of ginger, garlic, coriander leaves and green chilies and mix it well. In the same pan, add pinch of hing, turmeric powder, black pepper powder, red chili powder, pinch of garam masala and saute in low flame. Add one cup of tamarind juice, salt, pinch of sugar and bring it to a boil. Taste and adjust seasoning. Boil well until the froth disappears, add one teaspoon of fresh grated coconut and cook it on low flame for about 2 minutes. The Chincheche saar is ready to be served.

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Narali Bhat

35 mins

Ingredients used in NARALI BHAT • Cashew nuts - 10 numbers. • Cardamom powder - 1 tea spoon. • Salt - pinch. • Ghee/ clarified butter - 2 tablespoons. • Jaggery, powdered - 200 grams. • Freshly ground coconut - 100 grams. • Rice - 250 grams. • Raisins - 1 tablespoon. • Hot water - as required.

Clean and wash rice, soak rice in water for 15 minutes and drain the water and keep aside. Add ghee in a hot pan, in this add ground coconut paste and saute well for few minutes. Add the soaked rice, raisins, cashew nuts and pinch of salt (it increases the taste of sweet dishes), mix the entire ingredients and saute the rice nicely. Add hot water and allow the rice to cook, when the moisture gets slightly reduced, add powdered jaggery, cardamom powder, cover and cook over a slow flame until the rice is completely done. Narali Bhat is ready to serve.

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Paneer Butter Masala

35 mins

Ingredients used in Paneer Butter Masala • Ginger garlic paste - 1 tea spoon. • Butter - 1 tablespoon. • Paneer - 250 grams. • Red color - 3 drops. • Milk to add to gravy - 1 cup. • Salt - 1 to taste. • Milk to mix spices - 1 cup. • Tomato ketchup - 1 tea spoon. • Tomato paste - 1 tea spoon. • Kastoori methi powder - 1/4 tea spoon. • Chilli powder - 1/4 tea spoon. • Garam masala powder - 1/4 tea spoon. • Coriander powder - 1 tea spoon. • Fried onion - 1 tablespoon.

Melt butter add ginger garlic paste and mixed fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional) Add the mixture of all spices that are mixed with milk as shown over and cook for 3 minutes add salt, paneer and remaining milk to adjust the thickness. Add cream if you wish to serve hot with naan

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Chilli Paneer

40 mins

Ingredients used in Chilli Paneer • Paneer - 200 grams. • Corn flour - 1+1/2 tablespoon. • Ginger garlic paste - 1/2 tablespoon. • Water - as required. • Egg - 1 number. • Maida - 1 tablespoon. • Oil - as required. • Cumin seeds - 1/2 tea spoon. • Garlic chopped - 1 tea spoon. • Green chillies - 4 number. • Onion - 1/2 cup. • Coriander powder - 1/2 tea spoon. • Chilli garlic sauce - 1 tea spoon. • Ajinomoto - pinch. • Red bell pepper - 1 cup. • Yellow bell pepper - 1 cup. • Soya sauce - 1 tea spoon. • Curry leaves - 1 springs. • Salt - to taste. • Lime juice - 1 tea spoon. • Coriander leaves (chopped) - 1 bunch.

Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again. Take oil to fry add the mixed paneer into it and fry in very slow flame. Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chill, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow , chilli powder, soya sauce, curry leaves, salt, lime juice, if you want to add colour you can, now add paneer and mix well At last, add coriander leaves and serve it hot.

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Malai Kofta

35 mins

Ingredients used in Malai Kofta • Oil - to fry. • Cumin powder - 1 tablespoon. • Ginger garlic paste - 1 tablespoons. • Garam masala - 1 slice. • Cream - 1/2 cup. • Coriander powder - 1 tablespoon. • Coriander leaves (chopped) - 1/4 bunch. • Green chilli (chopped) - 3 numbers. • Onion (chopped) - 2 numbers. • Paneer (grated) - 1 cup. • Red chilli powder - 1 tablespoon. • Salt - to taste. • Turmeric powder - 1 pinch. • Sahi jeera - 1 tea spoon. • Mix vegetable (grated) - 1 cup. • Potato (grated boiled ) - 1 cup. • Nuts - 20 grams. • Tomato - 2 numbers.

Mash the potatoes, mixed vegetables, paneer, and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up) Season with salt. Make this dough into balls and put 1/2 a tsp of the nuts and mix in the centre of each ball. Roll into perfect rounds. Coat it with some cornflour or all-purpose flour. Heat the oil and deep fry the koftas on a medium flame till pale golden colour. Drain on paper towels and keep aside. For the gravy: first, heat the 2 tbsp of oil in a deep pan and fry the onions until light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Heat oil in a pan, addblack cumin. Put this paste back into the pan and fry till the oil begins to separate from the masala. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Add cream, If you don't have cream add little milk and mix fast without curdling and add finely grated paneer that will give good creamy texture. Gently add the koftas to this sauce/gravy and stop cooking. Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

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Paneer Tikka Masala

35 mins

Ingredients used in Paneer Tikka Masala • Coriander leaves (chopped) - 1 bunch. • Cumin powder - 1/2 tea spoon. • Tomato pure - 1 cup. • Coriander powder - 1 tablespoon. • All purpose flour - 1 tea spoon. • Ginger garlic paste - 1 tea spoon. • Turmeric powder - pinch. • Cumin seeds - 1 tea spoon. • Lime juice - 1/2 number. • Kasoori methi - pinch. • Curd thick - 1 cup. • Salt - to taste. • Red chilli powder - 1 tablespoon. • Oil - 3 tablespoon. • Onion (chopped) - 1 cup. • Tomato (chopped) - 50 number. • Capsicum (chopped) - 50 grams. • Paneer (chopped) - 1 lbs. • Garam masala powder - 1/2 tea spoon. • Fresh cream - 1 tea spoon.

First, cut all the vegetables and paneer into cubes and keep aside. Take a bowl add thick curd, red chili powder, salt, kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well. In a nonstick pan add one tablespoon of oil, add marinated paneer and vegetables, cook both the sides, once it is done keep aside. Take a pan add oil, cumin seeds, onion chopped, salt pinch, turmeric, ginger garlic paste, all-purpose flour, mix cook for 3minutes, now add tomato puree, coriander powder, cumin powder, red chili powder, mix well, and let it cook till you can see oil. Once it is done add water as need, bring it to boil, then add cooked paneer and vegetables, garam masala powder, fresh cream as needed and cook for 3minutes and finish it off with coriander leaves.

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Kadai Paneer

25 mins

Ingredients used in Kadai Paneer • Garam masala - 1 tea spoon. • Chilly powder - 1 tablespoon. • Butter - 2 tablespoons. • Fennel seeds - 1/2 tea spoon. • Cumin seeds - 1 tea spoon. • Coriander seeds - 1 tablespoon. • Red chilly whole - 4 numbers. • Pepper corns - 9 numbers. • Paneer - 300 grams. • Onions (medium size cubes) - 1 numbers. • Bell pepper (cut into cubes) - 1 numbers. • Tomato puree - 250 grams. • Salt - to taste. • Sugar - 1/2 tea spoon. • Cream - 2 tablespoons.

Heat a pan add peppercorn, red chilies, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out. Then add fenugreek leaves, roast them transfer into to a plate and let it cool down make a coarse powder in the mortar pestle. Divide into two parts one is slightly finer, and another is coarse powder. Heat butter in a pan add made finnier powder cook this masala in the butter, To the same pan, even add chili powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them into small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them). Sprinkle kadai masala and add coriander leaves, cream, mix it well. Serve this hot along with naan, roti.

paneer-recipes

Mattar Paneer

25 mins

Ingredients used in Mattar paneer • Green chillies (chopped) - 5 piece. • Ginger garlic paste - 1 tea spoon. • Cumin powder - 10 grams. • Cashewnuts - 5 grams. • Chilli powder - 10 grams. • Coriander leaves (chopped) - 1 springs. • Oil - 20 ml. • Onion (chopped) - 1 numbers. • Cumin seeds - 5 grams. • Coriander powder - 10 grams. • Whole garam masala ( cardamom, clovers, bay leaf, star anise, mace, cinnamon stick) - 25 grams. • Turmeric powder - 1 pinch. • Tomatoes (chopped) - 1 number. • Peas - 100 grams. • Salt - to taste. • Paneer indian cheese (cubes) - 225 grams. • Cream - 30 ml. • Kasoori methi - 3 pinch.

Fry broken cashew nuts, choppedonions, salt,ginger garlic paste, when raw flavours are gone, add chopped tomatoes,turmeric powder. Then blend all this earlier fried onion, ginger, and garlic, tomatoes, cashew together. Blend tomatoes into a paste. Heat oil in a saucepan, add whole garam masala spices (cardamom, cloves, cinnamon stick, mace, star anise, bay leaf), cumin seeds and earlier ground masala paste. Then to it, add chopped green chillies (optional), chilli powder, cumin powder, coriander powder, salt and continue to fry for another 15 more minutes on medium flame. After that, add kasoori methi, boiled peas and stir to mix with the spices. Add water and bring to a boil, cover and simmer on low flame for 5 min. Add fried paneer and simmer for 10 minutes more. add cream, simmer the flame for 2 minutes. Finally, garnish with coriander leaves. Serve hot with chapathis, naan or parathas. Serves up to six people.

paneer-recipes

Methi Chaman - Indian Cheese With Green Sauce

30 mins

Ingredients used in Methi Chaman - Indian Cheese with green sauce • Cream - 2 tablespoons. • Ginger powder - 1/2 tea spoon. • Coriander powder - 1 tea spoon. • Sugar - 1/2 tea spoon. • Salt - to taste. • Garlic (crushed) - 5 numbers. • Ginger garlic paste - 1/2 tablespoon. • Turmeric powder - 1/2 tea spoon. • Garam masala (cinnamon stick (1 inch), cardamom, cloves) - 3 numbers. • Cumin seeds - 1 tea spoon. • Butter salted - 1 tablespoon. • Mustard oil - 1 tablespoon. • Green chilies - 7 numbers. • Onion (finely chopped) - 1 numbers. • Palak - 5 bunch. • Methi leaves - 5 bunch. • Paneer - 1 cup. • Coriander leaves (chopped) - 1 bunch.

Wash and Boil Methi and palak and blend it to a coarse paste. Take a pan add mustard oil, garammasala spices, cumin seeds, finely chopped onion, cook till onions are golden brown colour then add garlic crushed, turmeric, butter, ginger garlic pasted, green chillies, saute it. Now add salt, the paste of methi and palak, sugar, mix well then add coriander powder, ginger powder cook till oil oozes out, cook in a very slow flame. After methi has cooked now add water as needed, cream, mix well then add paneer sliced, cook for 3-4 minutes. At last, garnish with chopped coriander leaves and serve with roti, pulka.

paneer-recipes

Navrattan Korma

45 mins

Ingredients used in Navrattan Korma • Saffron colour - pinch. • Cream - 2 tablespoons. • Salt - to taste. • Pomegranite seeds - 1/2 cup. • Pineapple - 1/2 cup. • Coriander leaves - 1 bunch. • Coriander powder - 1/2 tea spoon. • Green chilles - 4 number. • Ginger garlic paste - 1 tea spoon. • Whole grama masala - 2 number. • Bay leaf - 2 number. • Oil - 1 tablespoon. • Onion - 1 number. • Almonds - 10 number. • Rasins - 1 tablespoon. • Cashew nuts - 1/2 cup. • Califlower - 1 cup. • Paneer - 1 cup. • Beans - 1 cup. • Carrot - 1 cup. • Potatoes - 1 cup. • Black pepper powder - 1 tea spoon. • Water - as required. • Cumin seeds - 1 tea spoon.

Take a pan add some water bring it to boil and then add cashew nuts, onions chopped cook till this is tender then blend in blender keep aside. Now in another pan add enough water to boil potatoes, carrot, beans, add salt cook till these vegetables are half cooked then add cauliflower once vegetables are tender remove from the flame and keep it aside. In a pan add oil Bay leaf, whole garam masala, jeera, ginger garlic paste, then add cashew nut and onion paste mix well then add green chili chopped, coriander powder, and cook till oil oozes out, now you can add little water, bring to boil. Now add boiled vegetables, fried paneer, dry fruits slightly fried, raisins, pineapple, salt, cream, color, pepper, cook for 10 minutes. Lastly, add pomegranate seeds and coriander leaves chopped.

paneer-recipes

Corn Spinach Cheese Toast

30 mins

Ingredients used in Corn Spinach Cheese Toast • Chili flakes - 1 tea spoon. • Cheese - 1 tablespoon. • Cold milk - 1+1/2 cup. • All purpose flour - 1/2 cup. • Salt - to taste. • Nut meg powder - 1/4 tea spoon. • Garlic (chopped) - 1 tablespoon. • Butter (cubes) - 4 number. • Spinach - 1 cup. • Corn - 1 cup. • Onions (chopped ) - 2 number. • Bread slices - 5 number.

Heat butter in a pan, add chopped garlic, chopped onions, nutmeg, salt, all-purpose flour, cook till raw flavor is gone. To it, add corn, reduce the flame then add cold milk, mix it until smooth consistency. Later, add spinach to it, cook it and switch off the flame. Take spinach and corn mixture spread it on bread, grate some cheese on top, and sprinkle the chilli flakes. Put the bread toast in the oven cook till the cheese is melts. Serve this with favorite sauce.

paneer-recipes

Rasmalai

30 mins

Ingredients used in Rasmalai • Blanched almonds, thinly cut into slivers - 5-6 number. • Green cardamom seed powder or a little rose essence - 1 tea spoon. • Sugar for rabadi - 4 tablespoons. • Milk for making rabri - 1000 ml. • Water - 6 cups. • Sugar - 1 cup. • Soft paneer made from milk - 1000 ml.

Make paneer as instructed, hang in muslin for 1 hour, but do not press it. Boil water, add 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigorusly. Knead paneer until very smooth with in the cloth . Make into walnut sized balls, flattening them a little, like a peda or a small burger. Adding to boiling water/sugar water and boil at high flame and the rasgullas will be ready in 10 min Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.

paneer-recipes

Paneer Pizza Pockets

25 mins

Ingredients used in Paneer Pizza Pockets • Tomato ketchup - 2 tablespoons. • Tomato puree - 2 tablespoons. • Garlic(chopped) - 4 cloves. • Chilly flakes - 1 tea spoon. • Mix herbs - 1/2 tea spoon. • Pepper powder - 1 tea spoon. • Salt - to taste. • Paneer grated - 50 grams. • Paneer cubes - 200 grams. • Cooking soda - 1/2 tea spoon. • Butter milk - 1 cup. • Bread crumb - 1/2 cup. • Oil - to fry.

In a bowl add paneer cubes, grated paneer, salt, pepper powder, mix herbs, chili flakes, chopped garlic, tomato puree, tomato ketchup, mix this well. In another bowl add all-purpose flour, salt, cooking soda, butter milk, mix it like a soft dough, knead it for 3 minutes and cover it and let it rest for 15 minutes. Roll them a thin sheet and cut them into a rectangular shape and fill with the mixture of paneer, Fold them into pockets, make a slurry (all purpose flour with water) and dip them into the slurry and coat them with bread crumb and deep fry the paneer pizza pockets.

paneer-recipes

Kadai Paneer

45 mins

Ingredients used in KADAI PANEER • Paneer - 300 grams. • Green bell pepper - 2 big. • Red tomatoes puree - 4 cup. • Kasoori methi( fenugreek leaves) - half cup. • Ghee or butter - as required. • Chopped garlic - 4 clove. • Chopped ginger - 1 tea spoon. • Chopped green chilies - 2 no. • Salt - to taste. • Cream(optional) - as required. • Chopped cilantro's(coriander leaves) - half cup.

Slice paneer and bell pepper into thin long strips. Grind ginger, garlic and green chilies to paste. Heat ghee in kadai or any vessel, add paste, sauté till it becomes brown. Add bell pepper, cook for few seconds, then add chili powder and salt. Now add tomato puree and cook until ghee comes on top Mix kasoori methi in gravy. Finally, add the sliced paneer and cook for a minute. Garnish with cream and chopped cilantro leaves.

paneer-recipes

Paneer Butter Pepper Fry

30 mins

Ingredients used in Paneer Butter Pepper Fry • Butter - 1 tablespoon. • Green chilly - 4 numbers. • Curry leaves - 2 springs. • Ginger garlic paste - 1 tea spoon. • Salt - to taste. • Garam masala - 1/2 tea spoon. • Turmeric powder - 1/4 tea spoon. • All purpose flour - 1 tablespoon. • Rice flour - 1 tea spoon. • Corn starch - 1 tea spoon. • Paneer - 250 grams. • Coriander powder - 1/2 tea spoon. • Chilly powder - 1 tea spoon. • Pepper powder - 1 tablespoon. • Oil - to fry. • Lime juice - 1 tea spoon. • Coriander leaves(chopped) - 1 tablespoon.

Take a bowl add corn starch, rice flour, all purpose flour, turmeric powder, garam masala powder, salt, ginger garlic paste, water, make a thick paste. Put the paneer pieces in the paste and coat the masala and deep fry them and keep it aside. Heat a pan add curry leaves, green chilly, butter saute them and add coriander powder, chilly powder, pepper powder, salt and add fried paneer pieces toss it and sprinkle lime juice, coriander chopped and toss it.

paneer-recipes

Paneer Pasanda

35 mins

Ingredients used in Paneer pasanda • Salt - 1 pinch. • Kasoori - 1 teaspoons. • Coriander leaves - 1 springs. • Cream - 2 tablespoons. • Ginger garlic paste - 1 tablespoons. • Turmeric powder - 1 pinch. • Coriander powder - 1 tablespoons. • Tomato - 2 large. • Whole garam masala - 1 piece. • Cumin seeds - 1 teaspoons. • Oil - 1 tablespoons. • Onion - 1 numbers. • Raisins - 1 tablespoons. • Paneer - 300 grams. • Corn flour/maida - 2 tablespoons. • Crushed cashew nuts - 1 tablespoons.

slice paneer as shown and stuff with the sweet and tangy preparation of grated paneer, raisins, and for little sourness, you can also add amchoorpowder, make silky gravy as shown or you can make kofta gravy Add pan-fried paneer to the sauce and simmer serve hot with zafrani pulao recipe to be uploaded follow the video instruction.

paneer-recipes

Mattar Paneer Recipe With Yellow Curry Peas And Cottage

35 mins

Ingredients used in Mattar Paneer Recipe with Yellow Curry Peas and Cottage • Kasoori methi - 1/4 tea spoon. • Garam masala powder - 1 pinch. • Oil - 2 tablespoons. • Turmeric powder - pinch. • Salt - to taste. • Bay leaves - 1 number. • Cinnamon sticks (1/2 inch) - 2 numbers. • Cardamom - 2 numbers. • Cloves - 3 numbers. • Fried onions - 1 numbers. • Curd (beaten) - 2-3 tablespoons. • Chilli powder - 1/2 tea spoon. • Cumin powder - 1/2 tea spoon. • Coriander powder - 1 tea spoon. • Tomato puree - 2 tablespoons. • Melon seeds - 20 grams. • Poppy seeds - 10 grams. • Almonds - 10 grams. • Cashew nuts - 20 grams. • Paneer (cubes) - 200 grams. • Green peas (matter) - 50 grams. • Cream - 1/2 tea spoon.

Take cashew nuts, almonds, poppy seeds, melon seeds, put it into the hot water and boil for 15 minutes, then let it cool down put them into the blender and add fried onions, make a paste. Heat oil in a pan, add cloves, cinnamon, cardamom, bay leaves, cumin seeds, saute it and add ginger garlic paste, turmeric powder, cook this till raw flavor is gone, add tomato puree, one green chili, cook this for 5 minutes. Then add prepared paste of nuts, add coriander powder, cumin powder, chili powder, salt, along with water and keeps stirring while cooking the gravy so it does not burn. To it, even add curd, mix it well and put the lid on and let it cook for 25 to 30 minutes on a slow flame. Then add green peas (boiled/ frozen), paneer, kasuri methi powder, garam masala powder, put the lid on and once it comes to boil add cream mix it well and switch off the flame. Serve this with naan or soft bread.

paneer-recipes

Paneer Indian Cheese

30 mins

Ingredients used in Paneer Indian Cheese • Vinegar or lemon juice - 30 ml. • Pepper - 1 pinch. • Mualin cloth - 1 piece. • Milk - 1000 ml. • Mint - 1 pinch. • Cumin - 1 pinch.

Pour the milk into the pan. Bring the milk to a gentle simmer. Start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is curds and whey. Drain off the whey, keeping the curds. Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out. Fold the curds up in the cloth, then balance the big pot full of cold water on top Cut after resting it for a hour and is ready to cook.

paneer-recipes

Mutter Paneer Masala

30 mins

Ingredients used in MUTTER PANEER MASALA • Onion - 2 number. • Tomatoes - 3 number. • Paneer - 250 grams. • Green pepper - 2 number. • Chili powder - 1 tea spoon. • Coriander powder - 1 tea spoon. • Coconut milk - 1 cup. • Green peas - 200 grams. • Ginger (chopped) - 1 tea spoon. • Garlic (chopped) - 1/2 tea spoon. • Cardamom - 2 number. • Lemon juice - 1 tea spoon. • Coriander leaves (chopped) - 1 bunch. • Oil - as required. • Salt - to taste.

Heat oil in a pan, add the paneer and deep fry in oil to golden color and keep it aside. Grind Chopped Ginger, garlic, Cloves, Cinnamon, Cardamom to a paste. Heat the pan with the oil add the chopped onion and fry until it becomes clear. Now add the ground masala fry until all the flavors comes out. Then add green pepper, tomatoes, chili powder, coriander powder and fry well. Add peas, salt, coconut milk and cook till the peas are tender or till gravy starts thickening. In the same pan, add paneer and stir till it comes to a boil (for about 5 minutes).Serve with chappathi and roti.

paneer-recipes