Paneer Paratha

It is a tempting and healthy shallow cooked Indian bread full of tasteful paneer primarily based gently spiced mixture. the key of delicious paneer stuffed paratha ready by this direction lies in its absolutely balanced mixture of grated paneer, recent coriander and mint leaves, hot pepper and spices which provides good quantity of not too spicy, tasteful style. Butter laced paneer paratha and thick curd is simply heaven.

Paneer Paratha

Ingredients:---

For Dough:---

1. 1½ cups + 1/2 cup Wheat Flour
2. 3 teaspoons + for shallow frying Oil
3. Salt

For Stuffing:---

1. 3/4 cup grated or fragmented Paneer (cottage cheese)
2. 1/2 cup poached and grated Potato
3. 2 inexperienced Chillies, finely cut
4. 1 teaspoon grated Ginger
5. 2 tablespoons finely cut Coriander Leaves
6. 1/2 teaspoon cooked Cumin Powder
7. 1/2 teaspoon Red chili Powder
8. 1/2 teaspoon Garam Masala
9. 1 tablespoon cut Mint Leaves
10. 1 teaspoon juice
11. Salt

Directions:---

Preparing Stuffing:---

• Combine grated paneer and grated potato in an exceedingly medium size bowl. check that that there are not any potato lumps, as they're going to tear the dough whereas rolling. Add sliced inexperienced chillies, grated ginger, sliced coriander leaves, roast cumin powder, red chile powder, garam masala, sliced mint leaves, juice and salt.
• Mix all ingredients properly and prepare filling (stuffing).

Making Paneer Paratha:---

1. Divide dough into half-dozen equal components and provides them a form of ball. Take one dough ball, press it between your palms or on rolling board to form a flat pattie. Take 1/2 cup dry flour in an exceedingly plate and coat every pattie on each side.
2. Place dough pattie on rolling board/roti creating board (chakla) and roll it out mistreatment kitchen utensil into a thick circle of approx. 4-5 in. diameter. Put approx. two tablespoons stuffing within the center, wrap it with sides of circle, seal the sides and once more provides it a form of ball.
3. Press stuffed ball on rolling board and coat it with dry flour.
4. Roll it out gently into 1/4 in. thick circular paratha of 6-7 in. diameter (like roti or chapati).
5. Place it on a heated tava/griddle and cook over medium flame.
6. When little bubbles starts to rise on the surface, flip it the other way up and cut back flame to low. unfold 1/2 teaspoon oil around its surface with the assistance of spatula or spoon and cook for approx thirty seconds.
7. Flip once more and unfold 1/2 teaspoon oil around its surface. Gently press within the center with spatula and cook for 30-40 seconds over medium flame. Repeat flip and cook method till golden brown spots seem on each side.
8. Transfer it to plate and unfold some butter. Follow identical method for remaining dough balls and serve them with pickle and onion side dish.

Dal Paratha

This stuffed Indian bread’s outer layer is formed from fiber wealthy wholemeal flour whereas filling is formed from supermolecule wealthy lentil and spices. Stuffed chana decalitre paratha (yellow geographic region gram lentil) could be a one in every of the delicious and abdomen filling food which will energize your body and assist you keep going for the day’s activities. This step by step icon formula of decalitre paratha is analogous to the other stuffed paratha like aloo paratha within which you initially prepare the filling then dough then mix them along to form stuffed paratha. but the most distinction is within the filling – the mixture of cooked chana daal and thoroughly chosen spices build it a savory treat for style buds.

Dal Paratha

Ingredients:---

For Stuffing:---

1. 1/2 cup Chana decaliter (Bengal gram)
2. 1/2 teaspoon Cumin Seeds
3. 1/2 teaspoon grated Ginger (optional)
4. 2 cloves of Garlic, crushed (optional)
5. 1 inexperienced hot pepper, finely shredded
6. 1/2 teaspoon Red hot pepper Powder
7. 1/2 teaspoon Coriander Powder
8. 1/4 teaspoon Garam Masala Powder
9. 1/4 teaspoon Dry Mango Powder (amchur powder)
10. 4 tablespoons finely shredded Coriander Leaves
11. 1 teaspoon Oil
12. Salt
13. 1/2 cup Water

For Dough:---

1. 1 cup + 1/4 cup Wheat Flour or All Purpose Flour (maida)
2. 1 tablespoon Curd (yogurt)
3. 2 teaspoons Oil + for shallow frying
4. Salt
5. Water to knead dough

Direction:---

 Method for Stuffing:---

1. Rinse chana decaliter and soak it in quandary for 35-minutes. Drain water and transfer it to a chrome steel or Al sterilizer (3-liter capacity). Add 1/2 cup water and salt and cook for 2-whistles over medium flame.
2. Move away cookware from flame and let it represent 5-minutes and pressure to come back down naturally. Open the lid and transfer chana decaliter in an exceedingly filter and drain excess water. make certain to to not over cook it otherwise decaliter can flip mushy.
3. Heat 1-teaspoon oil in an exceedingly medium size pan over medium flame. Add cumin seeds, ginger, garlic and inexperienced hot pepper and sauté for thirty seconds.
4. Add poached and drained chana decaliter, red hot pepper powder, coriander powder, garam masala powder, dry mango powder and coriander leaves.
5. Stir and cook the mixture till it turns very little dry; it'll take around 2-3 minutes.
6. Transfer it to an outsized bowl and let it cool for 5-minutes. Mash it with backside of an outsized spoon to arrange filling. Divide it into five equal parts.

Method for Paratha:---

1. Take 1-cup flour, curd, 1-teaspoon oil and salt in an exceedingly medium size bowl and blend well. Add water as needed and knead swish and pliable dough. Grease the surface of dough with 1-teaspoon oil and knead once more for a moment. cowl with a wet fabric and keep it aside for ten minutes.
2. Take 1/4 cup dry flour in an exceedingly plate for coating and dusting. Divide dough into five equal parts. Take one portion, provides it a shape like lemon and press it between your palms to form a dough pattie.
3. Take one pattie and coat it with dry flour. Place it over rolling board and roll it out into 3-inch diameter circle. Place one portion of filling within the center and wrap it by actuation all sides toward prime. Pinch out additional dough and once more provides it a form of pattie.
4. Coat it with dry flour and roll it out into 6-7 in. diameter circle. don't roll it out into terribly skinny paratha.
5. Heat tava (or griddle) over medium flame. Place raw paratha over heated tava. when a moment, flip it victimisation spatula.
6. Apply 1/2 teaspoon oil on both sides and shallow fry till brown spots seem on each side and paratha turns delicate crisp. Transfer it to a plate and repeat the method (from step-5 to step-8) for remaining filling and dough balls.

Kashmiri Pulao

Kashmiri preparation has several made and flavourous dishes that area unit straightforward nonetheless completely different. during this ancient rice dish, basmati rice area unit initial cooked in butter laced spices, roast in saffron flavoured water and so mixed with shallow deep-fried dry fruits, freshly cut fruits and deep-fried onion. This step by step image direction of Kashmiri Pulao uses pomegranate, grape, apple and pineapple and shallow deep-fried cashew kookie and almonds for crispness and crunch in each spoon. do that simple Kashmiri pulao direction to show any occasion into a special day with its delectable aroma and richness.

Kashmiri Pulao

Ingredients:---

1. 1/2 cup Basmati Rice (long grained rice)
2. 4-5 Saffron Strands
3. 1 tablespoon Milk (warm)
4. 5-6 Cashew nutty, roughly shredded
5. 5-6 Almonds, roughly shredded
6. 1 little piece of herb
7. 2 Cloves
8. 1 inexperienced Cardamom
9. 2-inch piece of Cinnamon Stick
10. 1 inexperienced Chili, silt lengthwise
11. 1/2 teaspoon grated Ginger
12. 1/4 teaspoon flavorer Powder
13. 5-6 Cashew nutty, roughly shredded
14. 5-6 Almonds, roughly shredded
15. 1 Onion, thinly sliced
16. 1/4 cup shredded Apple
17. 1/4 cup Pomegranate Seeds
18. 1/4 cup Grapes (seedless), optional
19. Salt to style
20. 2 tablespoons clarified butter (or Oil)
21. Oil, for preparation the onion
22. 1 cup Water

Directions:---

1. Rinse basmati rice in water for 2-3 times then soak them in water for quarter-hour. Drain water and keep rice aside.
2. Dissolve saffron strands in 1-tablespoon heat milk.
3. Heat 1-tablespoon drawn butter in an exceedingly deep pan over medium flame. Add almonds and cashew bats and shallow fry them till lightweight golden brown. Transfer them to a plate.
4. Heat 1-tablespoon drawn butter in an exceedingly deep pan over medium flame. Add almonds and cashew bats and shallow fry them till lightweight golden brown. Transfer them to a plate.
5. Add soaked and drained rice.
6. Sauté for 1-2 minutes.
7. Add 1-cup water, dissolved saffron and salt. combine well and convey it to boil medium flame.
8. When it starts to boil, scale back flame to low and cook lined for 8-10 minutes or till rice is totally saute. don't open the lid or stir in between. once rice is saute, shut down flame and let it represent 5-7 minutes. Open the lid and fluff the rice with a fork.
9. Meanwhile, heat 3-4 tablespoons oil in another pan to shallow fry the onion. (Onion slices ought to be equally cut in order that it cooks perfectly) separate every onion slice with hand then add them in oil and shallow fry till it turns brown. Stir oft in between to cook them equally.
10. Add shallow deep-fried dry fruits, recent fruits (apple, grapes and pomegranate seeds) and shallow deep-fried onion over saute rice.
11. Mix gently and cook for 2-3 minutes. shut down the flame and transfer it to serving bowl. Garnish with coriander leaves.

Here is a video for the recipe.

Rasmalai

Rasmalai – soft and spongy cheese patties in dry fruit laced saffron tasteful creamy milk rabri. This foowing formula explains the way to build Ras Malai reception from scratch with homespun chhena (fresh paneer) and thick milk (rabri) additionally as the way to build it instantly in barely quarter-hour exploitation readymade Rasgulla and milk. notwithstanding that manner you're reaching to prepare, this delicious Bengali sweet seed course formula can become your favorite thanks to satisfy your sweet cravings.

Rasmalai

Ingredients for Malai Pattie (Chhena Pattie):---

1. 1 liter Milk
2. 2 tablespoons Lemon Juice
3. 1½ cups Sugar
4. 4 cups Water

For Rabri:---

• 1 l Milk
• 3 tablespoons Sugar
• 1 teaspoon Corn flour (corn starch), optional
• 10-12 Saffron strands (Kesar), optional
• 1/4 teaspoon inexperienced Cardamom Powder
• 2-3 tablespoons sliced Pistachio

Directions:---

1. Make contemporary paneer (chhena) victimisation 1-liter milk and a couple of tablespoons juice. Take a clean fabric artifact or netting and tie chhena in it. Squeeze it gently to get rid of excess water and suspend it over the hook (or tap) for around 30-45 minutes to empty the surplus water. – See elaborated steps (1 to 5) with photos during this direction of chhena.
2. After concerning half-hour, untie the fabric artifact and transfer chhena to a plate.
3. Crumble the chhena with hand. It ought to be breakable however very little dampish. If it's an excessive amount of wet, rasmalai might break whereas change of state. to get rid of excess wet, press chenna gently between paper napkins.
4. Mash and knead broken chhena with hand till it comes along and turns into dough. Stop kneading once your palm starts to show greasy – it'll take around 5-8 minutes reckoning on the standard and amount of chhena ready from milk.
5. Divide it into twelve equal parts. build atiny low ball from every portion, press it gently between your palms to flatten it and switch into spherical pattie as shown it the image. Pattie ought to be thick; don't press it an excessive amount of otherwise it's going to flip skinny from sides and it'll break from sides whereas change of state.
6. Take four cups water and 1½ cups sugar during a deep pan or during a sterilizer and begin to heat over medium flame. Stir water with spatula to dissolve the sugar utterly. once it involves rolling boil, gently slide all patties (one piece at a time) from the facet.
7. Cover pan with a lid (if victimisation sterilizer, take away whistle and rubber ring from the lid then cowl it) and boil for 5-minutes over medium flame. once concerning 5-minutes, open the lid and flip every pattie gently with a spatula.
8. Again, cowl with a lid and cook for 7-minutes. close up the flame and take away the lid. As you'll be able to see, size of the pattie will increase to nearly double once change of state in syrup. this is often as a result of chhena riveting the syrup.
9. Transfer it gently to an outsized bowl and let it cool to temperature for 1-2 hours. then drain every pattie and press gently between 2 spoons to get rid of excess syrup. Be light whereas doing this method because it might break if you apply an excessive amount of pressure.
10. Lets begin to create Rabri – pour 1-liter milk during a serious primarily based pan (thick round-bottomed pan) and warmth it over medium flame. once it involves rolling boil, scale back flame to low and add saffron strands.
11. Stir at regular intervals in between to forestall sticking out and cook till its amount reduces to half; it'll take around 15-minutes. you'll be able to additionally cook it over medium flame to hurry up the method however confirm that milk doesn’t burn and stick at the lowest of the pan; stir often to forestall it from burning. combine one-teaspoon of corn flour with 1 tablespoon water and confirm that it doesn’t have any lumps. Add 3-tablespoons sugar, corn flour-water mixture and 1/4 teaspoon cardamom powder.
12. Increase flame to medium, stir unendingly and cook for around 3-4 minutes till sugar dissolves. Add drained patties and shredded pistachio.
13. Cook for 4-5 minutes. This helps pattie absorb the milk and acquire the flavour from within further.
14. Turn off the flame and transfer it to serving bowl. Let it cool to temperature then place it in icebox for a minimum of 2-3 hours. Serve chilled ras malai as a course.

Here is a video for the recipe.

Lachha Paratha

Preparing Lachha Paratha (Laccha Paratha), a multi bedded shallow cooked north Indian flat bread, is AN epitome of preparation art that tells U.S. however one will create delicious and tempting food from common modest ingredients by simply deploying a brand new technique in its preparation. This bedded paratha is additionally standard as kerala parotta in malabar region of kerala. This step by step picture direction employs very simple and distinctive technique and provides careful directions to assist you create utterly bedded paratha.

Lachha Paratha

Ingredients:-----

1. 1 cup (for dough) + one/2 cup (for dusting) Maida (all purpose flour)
2. Warm Water for kneading
3. 1 tablespoon + for shallow cookery Oil or drawn butter (clarified butter)
4. Salt

Directions:-----

1. Take one cup maida, one tablespoon oil and salt in a very giant bowl. Knead sleek dough by admixture all ingredients and adding heat water in little progressive amounts (1 or two tablespoons at a time). Addition of water in little quantities as needed can forestall you from adding an excessive amount of water to bind dough. The dough ought to be soft like chapatti dough. Grease surface of dough with 1/2 teaspoon oil, cowl it with clean fabric material and leave it to line at temperature for twenty five minutes. Divide dough into four equal chunks and provides every chunk a form of ball.
2. Take one dough ball, flatten it like pattie (by pressing between your palms of against rolling board) and coat it with dry flour.
3. Roll out dough ball in a very circular form (approx. 7-8 in. in diameter) or as skinny as attainable. currently unfold one/2 teaspoon drawn butter or oil equally over entire surface mistreatment brush or your hand and sprinkle 1 teaspoon dry flour over it.
4. Hold approx 1/3 in. wide strip together with your initial 2 fingers and thumb from the highest fringe of rolled raw paratha, raise and fold backwards specified high edge remains on high.
5. Now hold 2 ends of plited strip and repeat raise and fold backwards method till entire rolled paratha is sort of a stack of folded plits.
6. Now hold every ends of long stacked-plited strip together with your initial 2 fingers and thumb. raise the strip slowly aloof from rolling board and provides a number of delicate light swings. this can stretch the strip a trifle.
7. Horizontally place elongated strip on a rolling board.
8. Roll it sort of a Swiss roll. Press and stick outer-end against roll’s immediate surface. Prepare remaining rolls.
9. Take one roll and place it horizontally on rolling board. Coat it with dry flour and roll it out gently while not applying an excessive amount of pressure and provides it a form (approx 5-6 inches diameter).
10. Heat tawa or griddle over medium flame. Place raw lachha paratha on a hot tava. once you see little bubbles rise on the surface, flip it up aspect down.
11. Spread one teaspoon oil over all sides with spatula and cook till either side gets equally unfold golden-brown spots.
12. Transfer to plate and unfold butter or drawn butter as per your preference. Repeat method for remaining rolls. Soft and tender parathas square measure prepared. Serve them with healthy palak paneer or dum aloo curry and coconut condiment.

Here is a video for the recipe.

Paneer do Pyaza

This is yet one more Indian curry direction whereby quantity of onion used is comparatively larger compared with alternative main ingredients. during this paneer do pyaza direction, sliced onions area unit pan-fried with spices and crushed tomatoes, that compliments the soft and creamy style of paneer. The kasuri methi brings refined however noticeable flavor too. regardless of the occasion, try it with any Indian bread for toothsome meal.

Paneer do Pyaza

Ingredients:-----

1. 100 gms (3 oz) Paneer (cottage cheese)
2. 2 giant Onion
3. 1 inexperienced chile, seeded and shredded
4. 1 teaspoon Kasuri Methi (dried fenugreek leaves)
5. 3 medium Tomatoes
6. 1/2 teaspoon grated Ginger
7. 2-3 cloves Garlic, crushed
8. 1/2 teaspoon Cumin Seeds
9. 1 inexperienced Cardamom
10. 1 little piece of herb
11. 1/8 teaspoon Turmeric Powder
12. 1/2 teaspoon Red chile Powder
13. 1 teaspoon Coriander Powder
14. 1/2 teaspoon Garam Masala Powder
15. 1/2 teaspoon Sugar (optional)
16. 1 tablespoon + two tablespoons Oil
17. 1 tablespoon contemporary Cream
18. 1 tablespoon Coriander Leaves, finely shredded
19. Salt to style
20. 1/2 cup Water

Directions:---

• Cut paneer into 1-inch cubes. Finely chop one tomato and crush remaining two tomatoes into puree.
• Finely chop one onion. Cut remaining onion into four equal components and separate its layers. Heat one tablespoon oil in a very traditional or non-stick pan and shallow fry onion layers till brown. Transfer them to a plate.
• Heat two tablespoons oil within the same pan. Add cumin seeds, inexperienced cardamom and herb, once they begin to sizzle, add sliced onion and sauté till brown.
• Add grated ginger, crushed garlic and inexperienced chilli; sauté for a moment.
• Add crushed tomato puree and sliced tomato; sauté till oil starts to separate.
• Add kasuri methi, red chili pepper powder, turmeric powder, coriander powder, garam masala powder, sugar and salt; combine well and cook for one minute.
• Add paneer cubes, shallow cooked onions, 1/2 cup water and cook for 3-4 minutes.
• Add contemporary cream, combine well and switch off the flame.
• Transfer ready sabzi to serving bowl. Garnish paneer do pyaza with contemporary coriander leaves and serve hot.

Here is a video for the recipe Paneer Do Pyaza.

Gobi Manchurian Dry

Manchurian made of Gobi Desert (cauliflower) is one in all the simplest starters you'll have in any party. Among dry and with gravy variants of it, dry one is wide most popular owing to its skillfulness as a snack that may be served as a starter or as associate accompaniment for dinner. There square measure 2 elements for creating dry geographical region with Gobi Desert 1) create florets and 2) create spicy sauté.

Gobi Manchurian Dry

Ingredients:----

For Florets-

1. 1/2 cup Corn Flour
2. 5 tablespoons Maida (all purpose flour)
3. 1 medium size Cauliflower (Phool Gobi), broken into medium size florets
4. 1/2 teaspoon Garlic Paste
5. 1/2 teaspoon Ginger Paste
6. Oil, for deep sauteing
7. Salt
8. 1/2 cup Water

For Sauté-

• 1½ teaspoons Garlic Paste
• 2 teaspoons Ginger Paste
• 2 inexperienced Chillies, finely cut
• 1 massive Onion, finely cut
• 1 tiny inexperienced shrub, finely cut
• 1½ tablespoons soy
• 1/2 tablespoon chili Sauce
• 2 tablespoons Tomato Ketchup/ pasta sauce
• 2 tablespoons vegetable oil
• 2 tablespoons onion, finely cut
• Salt

Directions for Florets:---

1. Boil cauliflower florets in preserved water over medium flame for 3-4 minutes. when boiling, drain excess water and pat dry florets on tissue.
2. Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in an exceedingly bowl. Add water (approx. 1/2 cup) very little} by little and stir to create a batter. make certain that batter isn't too thick or not too skinny. Its thickness ought to be almost like thickness of dosa batter. Add all florets in batter and blend well. For excellent Manchurian, batter ought to coat florets equally.
3. Heat oil in Sino-Tibetan (frying pan) over medium flame. rigorously drop or slide six to eight florets in oil and deep fry over medium flame till they flip golden brown. Drain and transfer deep cooked florets over paper napkin to a plate. Deep fry remaining florets.

Directions for Sauté:---

1. Heat 2-tablespoons oil in a very wide, thin-bottomed pan or cooking pan on medium flame. Add a pair of teaspoons ginger paste, 1½ teaspoons garlic paste, cut inexperienced chillies, cut bush and cut onion.
2. Sauté them on high flame for 3-4 minutes.
3. Add condiment, catsup, hot pepper sauce and salt.
4. Stir continuous and cook for a moment.
5. Add deep deep-fried florets.
6. Toss and blend deep deep-fried florets with alternative ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in cooking pan or pan is should for creating best Chinese desert geographic region dry.)
7. Transfer it to a plate and garnish with onion. Serve it hot with catsup and hot pepper sauce.

Here is the recipe for the Gobi Manchurian Dry.

Chana Masala

Chana Masala (Chole Chana Masala), a delicious chana curry from Punjabi culinary art is standard all told over India. A spicy and tempting curry is ready from white chickpeas (kabuli chana), tomatoes, onion and basic Indian spices and best enjoyed with bhatura (deep cooked puffed Indian bread) as evening snack or dinner. during this direction, channa square measure poached with tea powder to urge darken color and contemporary chhole masala powder is ready to urge eating house vogue flavor. find out how to form this delicious curry at your home with this straightforward step by step direction.

Chana Masala

Ingredients:-----

1/2 cup White Chick Peas (garbanzo beans/kabuli chana)

1 teaspoon Tea Powder or Tea Leaves or (1-2 teabags)

2 Red Ripe Tomatoes, chopped

1 massive Onion, finely sliced

1½ teaspoons Ginger-Garlic Paste

1 inexperienced hot pepper, finely sliced

1/2 teaspoon Red hot pepper Powder

1/4 teaspoon Turmeric Powder

3 tablespoons oil

Salt to style

2 tablespoons finely sliced Coriander Leaves

For Dry Masala:--

1 tiny piece of herb
1 Black Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
4-5 Black Peppercorns
1 Dry Red chili
2 Cloves (lavang)
1-inch piece of Cinnamon

Directions:--------

1. Soak white chickpeas in water nightlong or for around 8-10 hours.
2. Tie one teaspoon tea leaves during a plain fabric artefact. Tied tea leaves used for enhancing the colour and flavor of chana. you'll conjointly use tea baggage in situ of tea leaves.
3. Pressure cook soaked white chickpeas with a tied tea leaves pouch, enough water and salt during a 3-liter capability steel/aluminum autoclave over medium flame. once 4-5 whistles, put off the flame and let the pressure comes down naturally. don't open the lid straight off to cook the chana utterly. Open the lid and take away tied tea leaves pouch. Drain the surplus water from cooked chickpeas during a giant bowl. Keep the drained water to use later within the direction. If autoclave isn't out there, you'll conjointly use a deep pan to boil chickpeas however it might take longer to cook.
4. Dry roast herb, black cardamom, coriander seeds, cumin seeds, black peppercorns, dry red hot pepper, cloves and cinnamon in a very pan till nice aroma starts or for around 1-minute over low flame. allow them to cool for a minute then grind them in a very tiny jar of a mixer grinder to create sleek dry punjabi masala powder.
5. Mash two tablespoons poached chickpeas with backside of an outsized spoon or grind in a very grinder to create a medium coarse paste. Grind tomatoes in a very mixer grinder to create tomato puree.
6. Heat 3-tablespoons oil in a very Kadai or pan over medium flame. Add sliced onion and sauté till it turns brown or for approx. 1-2 minutes. Add ginger-garlic paste and sliced inexperienced hot pepper. combine well and cook for thirty seconds.
7. Add tomato puree and salt (only for tomato puree as a result of we've got already side salt whereas boiling white chickpeas). Cook on medium flame till oil starts to separate, around 4-5 minutes. Stir it in between often to stop protrusive.
8. Add turmeric powder, red hot pepper powder and dry masala powder (prepared in step-4).
9. Mix well and sauté for a moment.
10. Add poached chickpeas, mashed chickpeas and 1-cup water (preserved drained water of poached chickpeas), mix well.
11. Cook till gravy becomes thick, it'll take around 4-5 minutes. close up the flame. Transfer white chana masala curry to a serving bowl and garnish with sliced coriander leaves. Serve it hot with bhatura or steamed rice.

Here is video for the recepie..

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is that the authentic preparation of goat meat lyonnaise with the basmati rice. This biryani is one amongst the foremost renowned and tastiest biryani’s in India. This explicit biryani is seasoned with the wealthy Indian spices, brown onions, coriander and mint leaves.

Hyderabadi Mutton Biryani

Ingredients:------------

1. 2 cups basmati rice
2. 1/2 weight unit goat meat on bone
3. 4 onions thinly cut
4. 4 tomatoes pureed
5. 1/2 tsp cumin seeds
6. 1 bay leaf
7. 2 cloves
8. 3-4 peppercorns
9. 1 dried red chili
10. 1 black cardamom
11. 1 in. ginger minced
12. 4 cloves garlic minced
13. 6 inexperienced chillies silted
14. 1 tsp coriander powder
15. 1 tsp garam masala powder
16. 2 tbsp edible fat
17. 1 cup brown onions
18. 1 tsp cardamom powder
19. Fresh coriander leaves cut
20. Few mint leaves cut
21. Salt to style

For the marinade you need:-----

• 1 cup thick food (curd or dahi)
• 1/2 tsp red hot pepper powder
• 1/2 tsp turmeric powder
• 2 tbsp brown onions
• 2 tbsp coriander shredded
• 1 tbsp mint leaves shredded
• Salt as per the style
• 1 tsp juice
• 1 tsp ghee

How to make Hyderabadi Mutton Biryani:-----

1. Wash and clean the mutton 3-4 times completely within the water.
2. Chop them into some items. Few items ought to be with bone and few boneless .
3. Combine all the ingredients of marinade during a bowl. combine well and add the items of mutton.
4. Mix well and keep this marinated mutton aside a minimum of for half-hour.
5. Wash and boil the rice in four cups of water.
6. Add little of salt and blend well. Boil till rice ar 3/4th done.
7. Heat the steriliser and add oil.
8. When the oil heats then add cumin seeds, leave to crackle.
9. Add whole garam masala and saute for a handful of minutes on low flame.
10. Add inexperienced chillies and ginger-garlic paste.
11. Saute for few seconds and add onion.
12. Fry onion for 2-3 minutes.
13. Add the puree of tomatoes beside the marinated mutton.
14. Cook for 5-6 minutes by stirring unendingly.
15. Now the mutton can begin departure its water.
16. At this moment add 1-1/2 cups of water.
17. Adjust with the salt and different spices.
18. Cover the steriliser with its lid and stay up for 6-8 whistles.
19. Heat the pan add [*fr1] amount of the deep-fried mutton.
20. Make one layer of rice.
21. Sprinkle some brown onions, cardamom powder, garam masala powder, coriander and mint leaves.
22. Now unfold the remaining mutton, then rice and create the layers of remaining ingredients.
23. Cover the pan and leave to cook for four a lot of minutes.
24. Serve hot with entremots and roast papad.

Vegetable Biryani

Vegetable Biryani in autoclave instruction is a simple pot meal, specially after you are in hurry. This Vegetable Biryani is quickly braised during a autoclave and trust Pine Tree State the style and flavors are awful. I typically build this biryani at lunch time and serve with vegetable entremots.

Biryani in an exceedingly sterilizer tastes nice, if baked with correct vegetables and masala. This biryani instruction is one among the most effective possibility for Lunch Box and college meal too. thus quickly decide your favorite veggies, take a sterilizer and begin creating it nowadays.

Vegetable Biryani

Ingredients:------

1-1/2 cups basmati rice

1/2 cup french beans, chopped

1/2 cup cauliflower florets

1/2 cup inexperienced peas (Fresh or Frozen)

1/4 cup carrot, chopped

1/2 cup pepper, chopped

1 potato, chopped

1 onion, chopped

1 tomato, chopped

1 tiny piece of ginger, chopped

4 pods of garlic

2 inexperienced chillies, slit

2 caramoms

2 black peppercorns

1 clove

1 piece cinnamon (broken in bits)

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon red chile powder

1/2 teaspoon turmeric powder

Few curry leaves

Fresh coriander leaves, chopped

2-1/2 cups water

2 tablespoon oil

Instructions:-------

1. Rinse the rice and soak them for regarding twenty minutes. within the in the meantime, chop the vegetables and keep aside. 
2. Heat oil during a autoclave and add cumin and mustard seeds. enable the seeds to appear and so add curry leaves. Saute on a medium high flame and throw whole spices. fry whole spices and blend in sliced onion. conjointly add ginger, garlic and inexperienced chillies. Cook until the onion turns clear. Add sliced tomatoes beside sliced vegetables.
3. Mix fine so add soaked basmati rice. combine in salt to style and add all spices likewise. Saute the vegetables fine beside rice, in order that masala get coated to the veggies nicely. currently add water and shut the autoclave with its lid. Cook until two whistles so keep it on an occasional flame for five minutes.
4. Biryani is prepared currently, garnish it'll shredded coriander leaves and eventually fluff it up with fork to serve.

Aloo ParathaAloo Paratha

Aloo Paratha is created with plain flour, full of the spicy mixture of mashed potatoes then shallow cooked on hot tawa. This paratha is lidded with variant butter to create the delicious Punjabi vogue paratha direction. essentially paratha’s area unit originated from Punjabi cooking, and that i should say Aloo Paratha is one in all the most effective breakfast direction to soften anybody’s mouth.

The stuffing of Aloo Paratha is extremely straightforward and extremely tasty and it is created as per your style and flavor. In {punjab|Punjab|geographical area unita|geographic area|geographical region|geographic region} the parathas are created with variant clarified butter then served with dollops of white butter or makhan. White butter is simply created reception.

Aloo Paratha

Ingredients:------

• 1-1/2 cups whole what flour (gehun Ka atta)
• 1 tablespoon clarified butter
• 4 potatoes poached and in the raw
• 4 inexperienced chillies sliced
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon dry mango powder
• Fresh coriander leaves sliced
• 2 cups Oil for preparation
• Whole wheat four for rolling
• Salt to style.

Instructions:-----

1. In a huge bowl combine the flour, clarified butter and salt to style. bit by bit add water and knead the dough. Punch it along with your hands and take a look at to create a soft dough for creating paratha’s and keep it aside for 15-20 minutes.
2. In the meanwhile mash the stewed potatoes in an exceedingly bowl and add salt, spices and cut coriander leaves. combine okay.
3. Now divide the dough and aloo mixture in equal parts (you are able to create around four parathas from this quantity).
4. Take one portion of dough, place on a clean surface and roll into 2-1/2 in. diameter circle. unfold very little oil and place regarding a pair of tablespoon of potato mixture within the center. Seal the perimeters by actuation the corners and create atiny low dough or ball.
5. Roll terribly gently and create a disc of regarding eight inches or regarding the scale of a standard roti or flatbread. Sprinkle little of dry flour on each the perimeters at the time of rolling to avoid the viscousness of the dough.
6. In the same approach roll out the balls or parts of the dough by filling the equal amount of potato mixture.
7. Heat tawa or pan and sprinkle little of oil. once tawa is hot enough then place this extended paratha.
8. After few seconds you'll observe the paratha is puffing and brown spots have embark.Sprinkle little of oil and flip the paratha over. gently press the paratha with the assistance of spatula.
9. Drizzle the drops of oil and cook till it become golden brown from each the perimeters.
10. Paratha is prepared to serve with pickle, curd or papad.

Egg Pakoda

Indian Pakode (fritters) ar terribly known pakode altogether over world, and these days I’m reaching to build distinctive however terribly tasty Egg Pakoda direction. Fritters ar invariably terribly tasty, they'll be veg or non-veg and these days we have a tendency to ar reaching to build Egg Fritters.

These tasty home-baked Egg Pakoda is Associate in Nursing all time hit snack dish in my home on each Sunday morning. we have a tendency to all relish them with a cup of tea or low. they'll be created underneath ten minutes with a awfully merit.

Egg Pakoda

Ingredients:------

8 Eggs (hard-boiled)

1 cup Bengal Gram flour (Besan)

2 inexperienced hot pepper finely cut

1/2 teaspoon red hot pepper powder

1/8 teaspoon sodium hydrogen carbonate

1/4 teaspoon black pepper powder

Fresh coriander leaves finely cut

Salt to style

Oil for cookery

Instructions:------

1. Remove the skin of dishs and cut every stewed egg into 2 halves. Sprinkle very little salt and pepper on all the items of stewed eggs.
2. Mix the gram flour salt, flavoring, soda, inexperienced chili and cut coriander in an exceedingly huge bowl. step by step add water and build the batter of average consistency.
3. Heat generous quantity of oil in an exceedingly skillet. rigorously dip every egg piece within the ready batter and deep fry in hot oil till golden brown from each side.
4. Serve straight off with inexperienced Indian relish and pasta sauce.

Chicken Tikka

Chicken tikka is India’s hottest chicken dish. The word Tikka suggests that bits, items or chunks. boneless items of chicken area unit marinated in dairy product and spices and grilled on skewers in oven (oven).

Chicken tikka

Ingredients :

500 metric weight unit boned malformation (bits or items cut in 1/2 in. thick)

1 capsicum, diced

1 onion, diced

1 tomato, diced

Oil for basting the chicken items

For marination of Chicken Tikka you may require:

1-1/2 cups thick yoghurt (curd /dahi)

1 tsp ginger paste

1 tsp garlic paste

3 inexperienced chillies, finely shredded

1/2 tsp juice

1 tsp mountain peak Tandoori Chicken masala (available all told grocery stores)

1 tsp vegetable oil

1 tsp contemporary coriander leaves, finely shredded

A pinch of red-orange food coloring

1/2 tsp melted butter

Salt to style

How to make Chicken Tikka ?

1.  Place the yoghurt in tiny tea sieve for few hours in icebox, to empty the full water and to thicken it.
2. Clean the chicken items and place in a very huge bowl.
3. Add marinating ingredients and diced vegetables within the bowl of chicken and blend okay.
4. Cover the bowl and keep the marinated chicken in icebox for few hours, until sets.
5. Preheat the kitchen appliance at three hundred degrees F and apply some oil on the skewers.
6. Now String the chicken items, onion, tomato and pepper items alternately onto skewers.
7. Place the skewers on the grill rack of kitchen appliance with a receptacle beneath to catch drippings.
8. You can keep a foil paper on the receptacle to avoid the mess.
9. Roast for concerning quarter-hour, until the chicken and veggies ar tender and suntanned on all sides.
10. Remove the chicken and veggies from the skewers onto a serving plate.
11. Sprinkle some juice or chaat masala everywhere.
12. Serve right away with coriander condiment and kachumber dish.

Another way to cook Chicken Tikka at home is :

1. If you are doing not have kitchen appliance in your room, then you'll cook it on a non-stick pan also.
2. The procedure is , Heat a non stick pan and drizzle somewhat oil.
3. Either use the skewers to string the chicken or use toothpicks.
4. Place the skewers on the pan.
5. Turn the skewers so the chicken gets fried equally all around.
6. Cook for concerning 15-20 minutes, until the chicken is finished.
7. Serve hot..

Matar Paneer

Matar Paneer (Mutter Paneer), a delicious combination of sentimental paneer and healthy inexperienced peas during a delicate spicy tomato based mostly gravy, may be a treat to style buds at anytime. this straightforward matar paneer formula makes overpoweringly tasty curry by creating some changes to its preparation; the shallow cooked paneer cubes brings in refined style and texture whereas cashew paste makes it wealthy and creamy. Follow our step by step picture formula to form this straightforward nevertheless luscious curry reception to serve with paratha in dinner.

Matar Paneer

Ingredients:---------

1. 1 cup contemporary or frozen inexperienced Peas (matar)
2. 3/4 cup (1/2-inch cubed) Paneer (cottage cheese)
3. 1 medium Onion, finely cut
4. 1 inexperienced hot pepper, chopped
5. 2-3 cloves of Garlic
6. 1/2 in. piece of Ginger, chopped
7. 2 medium Tomatoes, roughly cut
8. 5-6 Cashew loopy, soaked in predicament for 20-30 minutes
9. 1/2 teaspoon Red hot pepper Powder
10. 1/4 teaspoon Turmeric Powder1 teaspoon Coriander Powder
11. 1/4 teaspoon Garam Masala PowderFor shallow cookery + two tablespoons Oil or clarified butter (clarified butter)
12. 1/2 cup + two tablespoons WaterSalt to style

Directions:--------

• Grind onion, inexperienced chile, ginger and garlic along within the tiny condiment jar of a grinder to create medium coarse paste. Grind the tomatoes to create tomato puree. Grind cashew fruity with a pair of tablespoons water till sleek paste.
• Heat two tablespoons oil within the same pan/kadai over medium flame. Add crushed onion paste (prepared in step-1) and salt (only for onion paste, it helps to cook onion faster). Sauté it till oil starts to separate or it turns semitransparent. it'll take around 5-7 minutes
• Mix tomato puree (prepared in step-1) in it and cook on medium flame till oil starts to separate, for approx. 5-6 minutes.
• Add red hot pepper powder, turmeric powder, coriander powder, garam masala powder and salt.
• Stir and cook for a second. Add cashew paste (prepared in step-1).Stir and cook for 1-2 minutes.
• Add stewed peas and 1/2 cup water; combine properly and cook for 2-3 minutes
• Add paneer cubes and cook for 2-3 minutes. we've side plain paneer cubes however you'll be able to add shallow cooked paneer to boost the flavour. Turn off flame and transfer prepared curry to a serving bowl. Matar paneer is ready.

Paneer Butter Masala

Punjabi paneer butter masala is one among the foremost well-liked paneer recipes in Indian cooking. The close to good combination of spiciness and soupiness of its gravy makes it merely irresistible and versatile to be served with any Indian bread. whether or not you serve it with tandoori roti, naan and paneer kulcha or with steamed rice, it’s about to satisfy your roof of the mouth like ne'er before. Follow our step by step pic direction to create this best eater dish for lunch.

Paneer Butter Masala

Ingredients:----

• Paneer - 1/2 avoirdupois unit (250 gms) Onion - 1 big/2 little (chopped)

• Ginger Garlic Paste - one tbsp

• Tomato - three small/ a pair of huge (blanched and pureed)

• Cashew Paste - a pair of tbsp

• Chilly Powder - a pair of tsp (or to taste)

• Coriander Powder - one tsp

• Garam Masala Powder - 1/2 tsp

• Turmeric Powder - 1/4 tsp

• Kasoori Methi (dry) - one tsp

• Cumin Seeds (Shahi Jeera) - 1/2 tsp

• Butter - 2-3 tbsp

• Oil - one tsp

• Orange-red food colouring - 1/4 tsp

• Salt - to style

• Heavy Cream (Fresh Cream) - 1/4 cup

• Cilantro - for garnish (finely chopped)

Method:--------

• 
  
• Heat very little oil in a very pan, and saute the onions until it sweats and cooks nicely. you wish not brown it.
• Let it cool nicely and so puree the mixture.
• In a totally different pan, soften the butter and splutter some cumin seeds.
• Add the onion puree to the current and fry for jiffy.
• Add the ginger garlic paste and fry for one more minute.
• Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and coriander powder.
• Reduce the flame and let the mixture cook for five minutes.
• Add a few cup of water, food color and needed salt and let the gravy come back to a boil.
• Add the garam masala powder, paneer cubes and also the serious cream/evaporated milk and let the full gravy cook for one more five minutes until all the flavours mix along.
• Garnish with finely cut cilantro or contemporary cream.

Palak Paneer

Palak paneer may be a eater North Indian dish consisting of spinach and paneer in an exceedingly thick sauce made up of puréed spinach and seasoned with garlic, garam masala, and different spices.

Palak paneer is one variety of saag, which may even be created with mustard leaves. Palak paneer could also be somewhat a lot of watery than saag paneer.

Palak Paneer

INGREDIENTS:------

1. SERVINGS four UNITS
2. 2 (5 ounce) baggage Baby Spinach
3. 1 massive onion
4. 1⁄4 teaspoon cinnamon
5. 1⁄4 teaspoon ground cardamom
6. 1 teaspoon ground ginger
7. 1⁄2 teaspoon cut garlic
8. 1⁄2 cup cut tomato
9. 3 tablespoons plain yoghourt
10. 1 tablespoon coriander powder
11. 1⁄2 teaspoon garam masala
12. 1⁄2 teaspoon paprika
13. 1⁄2 teaspoon salt
14. 8 ounces paneer cheese, delve cubes
15. 1⁄4 cup cream

Method:------

• Cut spinach into shreds and cook in three tablespoons water till tender; take away from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons drawn butter or oil till onion is semitransparent.
• Then add garlic and sliced tomatoes, and cut back heat.
• Cook this in short and slowly mix in yoghurt to a small degree at a time to forestall curdling.
• Add coriander, garam masala, paprika, and salt, mixture well.
• Add roast spinach with liquid, cowl and simmer on low heat for roughly 20-30 minutes.
• Remove from heat.
• Take 1/2 spinach mixture and puree in kitchen appliance or liquidiser, and come to mixture and stir.
• Slowly stir in cream, and warmth through on low heat.
• Add paneer cubes.
• Serve.

Here is a video for you to understand it better:----