Dhaba-Style Paneer Butter Masala

   "The willingness to listen, the patience to understand, the strength to support, the heart to care & just to be there.. that is the beauty of a lady!!"
              Happy Women's Day!!
   So, for this great dedication of this special post on women's day for one of the great lady, who always inspired me in cooking skill.. I'm sharing today's recipe from Bhavna's kitchen. This post and recipe is all about inspired by some women and I learn lots of cooking by watching Bhavna's youtube videos. After getting married, not a lot but few responsibilities came on and started cooking with whatever I could make. Usually some routine food. After moving into USA, couldn't find some delicious Indian Food anywhere around me..Even though I wanted to eat tasty food but never knew how to cook. Interest for cooking was somewhere in the corner of my heart. After searching for good tasty recipes, finally one time I watched Bhavna's recipe on youtube and tried that , not only that but came out same as i wanted since a long.. My tries and errors makes me perfect day by day and all credit for new recipes goes to Bhavna, when it comes about inspiration. So, today's recipe is copycat recipe from her and I"m sure this recipe will satisfied you whenever u craving for some restaurant style food.. 

 My #foodiemonday #bloghop entry for #women'sdaytreat.

Ingredients:
1 cup Paneer
1 large Onion
1 tablespoon ginger-garlic paste
1/2 cup Almond meal/flour
1/4 cup yogurt
1 small can tomato paste
2 teaspoons dhanajeeru
1 tablespoon Kasuti meethi
3 tablespoon Oil-Butter
2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt
Some whipping cream and cilantro
Method:
* Heat oil and butter in a pan.
* Add Paneer cubes until golden brown and keep aside.

* Add chopped onions in same pan with ginger garlic paste. 
* Add some salt and saute till onions gets tender and light pink.
* Transfer cooked onions, ginger & garlic into a blender.
* Add yogurt, 2 tablespoon tomato paste and almond meal and blend all. 
* Add some water when blending and make smooth paste.
* Heat oil and butter again and add this smooth paste into it.
* Add turmeric powder, red chili powder and dhanajeeru.
* Stir and cook for little bit.

* Add some more tomato puree, stir and cover and cook.
* Add garam masala, sugar and Kasuri methi mix well and cook.
* Add fried Paneer cubes , mix and cover the lid and cook for 2-3 minutes more. 
* Add little water if needed at this point.
* Turn off the stove.

* Serve with some chopped cilantro and drizzle some whipping cream.
* Serve with some Naan, Roti or rice.
* Enjoy..

Recipe Credit:: Bhavna's Kitchen

Tandoori Potatoes (in microwave)

     Potatoes are always find place in all parties and this particular recipe for Tandoori Potatoes or Aloo Tikka is a wonderful starter for a party or snack for any occasion and can be had as an accompaniment to any meal. I made this delicious Tandoori Potatoes in microwave today, so it's like Cherry on top!!!

     Baby potatoes ,cooked with a special dry-red chili based masala paste, kasoori methi(dry fenugreek leaves) and hint of fresh cream...hum, I know you are all ready craving for this. Combination of these all  magical ingredients, results in a flavorful treat that taunts the taste buds with its spicy, tangy and creamy hues. Cooking it for the right duration and using the right methods in the microwave oven gives the Tandoori Potatoes a rich aroma, as if cooked in an authentic tandoor.. Strikingly, all it takes is less than 20-25 minutes to prepare this delicacy from start to end! Can't believe it?? Try it now.

    My entry for #foodiemonday #bloghop challenge #microwavecooking. Let's celebrate #foodiemonday today with all super easy and modern #microwavecooking challenge today.

 

Ingredients:
1 cup washed and peeled Baby potatoes
1 tablespoon oil
1 teaspoon Tandoori or Tikka masala( adjust according to your taste)
1 tablespoon Whipping-cream or fresh cream or Milk (I personally prefer whipping-cream)
1/4 teaspoon dried Kasuri methi (dried fenugreek leaves)
Salt to taste
For Smooth Paste:
2-3 Dry Kashmiri red chilies (If your chilies are too spicy, use just1-2)
1 tablespoon chopped Garlic
1/2 tablespoon chopped Ginger
2 teaspoon Dhana-Jeeru powder(coriander-cumin seeds' powder)
1/4 cup Water
Method:
* First, grind all the smooth paste ingredients in a grinder and make smooth paste.

 * Keep paste aside.
* Peel the baby potatoes and wash them.

* Prick them with the fork evenly all over.

* Place them into microwave safe bowl or dish and cook for 2-3 minutes or till they are partially cooked. ( time is totally depend up to potato's size)

* Keep them aside.
* In another microwave safe bowl, heat the oil on high for 30 seconds.
* Add the prepared smooth paste, mix well and microwave on high for another 1 minute.

* Add partially cooked potatoes, whipping-cream, kasuri methi, tandoori or tikka masala and salt, mix all well.

 

 

 

 

* Microwave on high for another 2 minutes.
*If potatoes are not fully cooked than microwave them again for 1 minutes or they get cooked fully.

* Squeeze some lemon juice and serve.(optional)

* Serve it with mint chutney.

I know, it smells so amazing that you can't resist to have it once it is made...

       Stay connected on FB Page and follow me on Insta for more updates..
    Happy cooking until next time..!
 

Papad Parathas

    Papad or Poppadums are very favorite Indian meal accompaniment-and also are eaten either before meals with chutney as an appetizer, or with meals as side. In many parts of India and in many Families (specially mine!), papad eating is almost an obsession and must-have with every Indian meal. Papad can be prepared in various ways-fried or roasted or even cook in gravy or just serve I roasted or fried papad as garnishing the dish. Here is a rather freakish Papad based recipe. "Papad Parathas"...!

   As #foodiemonday #bloghop today, we all #foodiemonday blogger decide to try out each other's recipe. And there way, I got opportunity to try out such a talented young girl, Jolly's recipe. Now, quick introduction about Jolly and her recipes. Jolly means Happy/joy and you can see it in her recipes.:) Jolly is food blogger cum SEO professional. She enjoy cooking as her passion. Her homemade recipe's blog has both vegetarian and non-vegetarian recipes She has large amount of delicious recipes on her blog . It was hard to decide which one, should I try, but after scrolling for half a day I decide to try out her Stuffed Papad Paratha. It is easy and awesome recipe by her. This recipe can also cook with some variations too. I follow her recipe step by step with just a small twist in it. Jolly used the roasted Papad in this recipe and I used fried papad. Besides this everything else remains the same.

Ingredients:
4-5 Fried and crushed Papads
3/4 cup Finely chopped onions
1/3 cup Finely chopped cilantro
1/4 teaspoon Red chili powder
1/4 teaspoon Garam masala
1/4 teaspoon Chaat masala
Salt to taste
1 teaspoon oil
Wheat flour Paratha dough
Oil or Ghee for cooking
Method:
* Fry the papads and crushed them in a bowl.

* In another bowl mix finely chopped onions, finely chopped cilantro, red chili powder, garam masala, chaat masala, some salt and 1 teaspoon oil.

* Mix all well and keep on side.
* Mix crushed papads and masala onion when you ready to roll Parathas.

* Roll out the Paratha in to medium roti size.
* Place the 1-2 tablespoon of papad stuffing on center of Parathas.

* Close all the edges in a middle and make ball.

* Roll the stuffed papad ball again and make Paratha.

* Place on heated tawa or pan.

* Cook it as you would cook plain paratha. Cook one side with oil or ghee until light golden brown spots appear on one side.

* Repeat same method and make all parathas like this.

* Cut it into your favorite shape.(Optional)

* Serve it hot with yogurt, pickle or mirchi.

* Enjoy it.

   Thank you again for such a  delicious recipe, Jolly..
Happy Cooking until next time...!!






 

Methi-Paneer Bhurji in Gravy

     Indian cuisine is heavily influenced by religious and cultural choices and traditions. There are also so many varieties of cuisines inside of India. I'm going to share one of the  delicious recipe today from North Indian Cuisine. It's all about simple and delicious Punjabi recipe.--"Methi-Paneer Bhurji in Gravy"--

   This delicious sabji is prepared with paneer(cottage cheese) and methi(fenugreek leaves). It's originally dry subji but I gave some twist like always and cooked this in restaurant style gravy. Obviously you have to note down recipe and than try it to impress yourself and your family that how professional cook are you..:)=

  My entry to #foodiemonday #bloghop, #northindiancuisine challenge. Let's rock the today's challenge with all yummy dishes.

  Ingredients::
For Gravy::
1 1/2 tablespoon Oil
2 tablespoon Butter
1 teaspoon Cumin seeds
1/2 cup Tomato puree(boiled tomatoes and peeled and blend )
1/3 cup Onion paste (sauté some diced onions in little oil, add 1 teaspoon ginger-garlic paste and few almond and cashews (optional). Sauté till onions gets light brown and than crush and make smooth paste)

1/4 teaspoon Turmeric powder
1/4 teaspoon Red chili powder
1/2 teaspoon Paprika powder
1/4 teaspoon Garam masala
1 tablespoon Green chili-Ginger-Garlic paste.
Salt to taste
1/4 cup whipping cream or fresh cream or malai
For Bhurji::
1/2 teaspoon cumin seeds
1/4 teaspoon Turmeric powder
1 cup chopped Onions
1/2 cup chopped Bell-Peppers
1/4 cup chopped Tomatoes
3/4 cup chopped Methi(fenugreek leaves)
1/2 tablespoon Kasoori methi
1-2 teaspoon Green chili & ginger paste
1/2 cup grated Paneer(cottage cheese)
2 tablespoon mix of oil and Ghee
1/2 teaspoon Red chili powder
Salt to taste.
Note: always adjust species according to your choice.
Some chopped cilantro and crushed roasted papad for garnishing.
Method::
For Gravy;
* Turn on the stove on medium heat and put pan on it.
* Add oil and butter in it.
* Add cumin seeds and cook for a minute.
* Add tomato puree and onion paste and cook for about 2-3 minutes.
* Add turmeric powder, red chili powder, paprika powder and garam masala in it and again cook for a minute.
* Add Green chili-Ginger-Garlic paste.

* Cover it and cook  for 4-5 minutes. Stir it in between.
* Add  Butter and salt and mix.
* If u want very smooth gravy , blend it with hand blender.(optional)
* Add whipping cream in it and mix.

 * Turn off the stove and keep this gravy on side for later use.
For Bhurji;
* Heat the oil and ghee in pan.
* Add Cumin seeds.
* Add chopped onions and cook till onions get soft and light pink.
* Add Green chili & ginger paste.
* Sauté for a minute and add chopped bell-peppers and tomatoes.

* Add turmeric powder, red chili powder and sauté.
* Add fenugreek leaves(Methi) along with kasoori methi and cook for couple of minutes.

* Add paneer(cottage cheese) and mix well.

* Season with salt and mix.

For Serving,
* Add gravy in Bhurji now.

 

 

* Turn on the stove on low and mix well.

* Cook for 2-3 minutes and turn off the stove.
* Garnish with some chopped cilantro and roasted papad.

* Enjoy it with Naan or Roti Or Parathas Or Rice.
  Happy cooking till next time..