PANEER

PANEER SCHEZWAN TAWA FRY

Paneer is my favorite (of course in veg). I love to eat dishes made of up paneer. But recently I am getting bored with eating the same  paneer dishes and did some experiment with panner and sweet corn.. surprisingly the result is turned out to be delicious 😋. So here I am with an easy to make and healthy paneer recipe suitable for quick fix dinner in our busy life style . 

Ingredients:-

• Paneer 250 gm (fresh or frozen) cut into small cubes.
• Sweet corn (if available)
• curd
• capssicum
• red/yellow bell pepper (if available)
• tomatoes (use cherry tomatoes if available)
• schezwan sauce.
• chilly sauce
• tomato saucse
• butter/ghee 
•  black pepper
• chat masala
• salt to tatse
• red chilly powder
• cooking oil
• spring onion

Method :

This recipe is best made in a tawa with high flame , but if tawa is not available a kadhai can also be us,  Just  be careful while stirring  your are not breaking or smashing the panner cubes .

Simply just mix all the ingredients with paneer and leave for some time to marinate.

Then put all the mixer at a time in hot tawa and continuously stir so that it will not get burn.

PALAK KOFTA

PALAK KOFTA (Fried Spinach Ball in Spicy Indian Gravy )

Spinach/Palak/Palanga.. this leafy vegetable is rich in water-soluble vitamins, fat-soluble vitamins, minerals, and a wide variety of nutrients, there are many different ways to incorporate spinach into your meal plan and enjoy a variety of nutritional benefits. 

But spinach is one of those vegetables that many people absolutely abhor,Today I will share a recipe for Palak Kofta , These spinach recipes are designed for your picky eaters - the kids who say they won't eat spinach. Keep Scrolling... 

PALAK KOFTA CURRY

                             

            

           

 Ingredients -

• Finely Chopped Palak (Spinach)
• Gram Flour
• Turmeric Powder
• Chili Powder
• Cumin Powder
• Coriander Powder
• Salt to taste
• Oil 
• Onion (Optional)
• Water as per requirement

Method -

   Mix all the ingredients and make small size ball. 

   Take a pan, Heat oil for deep fry. Then put the spinach ball slowly and deep fry them

Gravy Ingredients -

   Tomato- chilli- ginger- whole garam masala ( black pepper, cinnamon, bay leaf, clove, cardamom)

   Grind this and make puree. And simultaneously make onion puree separately.

   Then take a pan add some oil than cumin seed . After that add onion puree and that tomato puree     into the pan. After getting fry and oil separated from that add turmeric, red chili powder, pinch of     garam masala and salt to taste.

   Give some time to boil, when oil get separates from masala , add spinach ball to the gravy. Cover       the lid let them cook for 5 minutes. After 5 min turnoff the gas.

  Now Palak Kofta is ready for serving. It goes well with both Rice and Chapati.Bon appétit😋😋

Instant Tomato Pickle Recipe

Hello world,

This is Deepa,

This is my first blog. Hope that you ll like this.

When we talk about Happiness, we think about staying happy all the time. We try to pursue this constant state of HAPPINESS as our goal or aim of life.

But what is the meaning of really Happiness. It may be Food. Because whenever we are in happy moment we celebrate the time with food , by making our self or going outside. But when we are upset at that time also if we get our favorite food in front of us, our mind become changed. We forget our tension and give concentrate to food. So it is the food that makes us Happy 😉.

So Lets start with my first recipe- 'TOMATO PICKLE"  

Ingredients-

• Tomato- 1 kg, washed and quarted
• Tamarind - 1 lemon size balled
• Red Chili Powder-  2-3 tbsp (according to your need)
• Mustard seed- 1 tbsp
• Bengal(Chona) Dal- 3 tbsp
• Dry Red chili
• Hing- 2 pinches
• Curry leaves
• Salt
• Mustard Oil - 4 cup

Method

• In a wide non stick pan , in medium heat pour little oil and then add chopped tomatoes and tamarind  and salt at a time and cover with lid. Let the tomatoes gradually mash and cook on its own water. It would take 2-25 minutes and stir in between so that it ll not get stick in pan.

• Once the tomatoes are simmered or cooked switch off the gas and let them leave for getting cool.
• Now put the things in a mixer and grind.
• In another pan take oil 2 cup after that add some dry chili, Mustard seeds, Hing, curry leaves and chana dal. Mix them well and pour the tomato paste then again mix. 
• Add chili powder according to taste or need and continues mix the paste. 
• When tomatoes extract oil from it. Mix well and cook it for 5 min more. Switch off the gas and let it cool down. Pickle is ready now.
• Store in an air tight container.

Tips

• Make sure to use fresh seedless tamarind instead of paste.
• Use fresh juicy tomatoes.
• Make sure to dry up the water completely from the pickel.
• Always use a clean dry spoon, never use finger or a wet spoon to ensure long life of the pickle