My Kitchen Recipes

                                                Palak Paneer Ingredients: Spinach leaves (palak) fresh 2 bunches Paneer (cottage cheese) 250 grams Green chillies 1-2 Oil 1 tablespoon Cumin seeds 1/2 teaspoons Garlic chopped 1 tablespoon Salt to taste Lemon juice a few drops Fresh cream 1 tablespoon + for drizzling Preparation: Blanch spinach leaves in sufficient water for 30-40 seconds.  Remove from heat and refresh in ice cold water. Squeeze out the excess water and grind into a fine puree with green chillies. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well. Cut cottage cheese into large cubes. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3 minu...

Mix Vegetable Ingredients: Freench beans cut into ¼ inch pieces 10-12 Carrots cut into ¼ inch cubes 2 Cauliflower separated into florets 1/4 medium Green peas 1/4 cup Green capsicums cut into ¼ inch cubes 2 medium Coriander seeds 1 tablespoon Cumin seeds 1 teaspoon Dried red chillies 4-5 Garlic 12-15 cloves Green chillies 3-4 Ginger 2 one-inch pieces Oil 4 tablespoons Onions sliced 2 medium Turmeric powder 1/2 teaspoon Coriander powder 1 tablespoon Red chilli powder 1 teaspoon Tomatoes roughly chopped 3 large Salt to taste Garam masala powder 1 teaspoon Fresh coriander leaves chopped 3 tablespoons  Preparation: Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips. Heat oil in a non-stick pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste ...

                         Dal Makhani Recipe Ingredients: Whole black gram (sabut urad) 1/2 cup Red kidney beans (rajma) 2 tablespoons Salt to taste Red chilli powder 1 teaspoon Ginger chopped 2 inch pieces Nutralite Butter 3 tablespoons Oil 1 tablespoon Cumin seeds 1 teaspoon Garlic chopped 6 cloves Onion chopped 1 large Green chillies slit 2 Tomatoes 2 medium Garam masala powder 1 teaspoon  Preparation: Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Boil sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles in a pressure cooker. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garli...

Soya Chaap masala  Ingredients: Soya Chaap          - 1 kg (10-12 pieces) Onion                  - 3 medium Tomato                - 3 medium Gingar                 - 1 inch piece Garlic                  - 7-8 pods Cumin Sees         - 1 tsp Coriander seeds  - 1 tsp Tomato Sauce     - 1 tbsp Amchoor Pdr      - 2 tsp (dry mango powder) Red Chilly pdr    - as per your taste Coriander Leave- handful (optional) Salt   Preparation: Soak the soya bean chap sticks in hot water for 2 to 3 hours to soften them because Soyabean chaap sticks become hard due refrigeration by vendors to keep them fresh. Heat oil in a pan add black Cardamom and cumin seeds sauté for 30 seconds or u...

Navratan Korma Recipe Ingredients: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150 gms - Grated paneer  3 - Tomatoes  2   Grated onions  1 1/2 tsp Ginger paste  1 1/2 tsp  Garlic paste Salt To Taste  1 tsp  Turmeric Powder  1 1/2 tsp  Red chilli powder 1 tsp   Coriander powder  2 tsp   Garam Masala Powder  2 tbsp   Cream  6 tbsp Vegetable oil  1 tbsp  Ghee  1 cup  Milk / water  1/4 cup   Dry fruits (cashew nuts, raisins)  Coriander leaves for decoration Preparation: Boil tomatoes till tender. Allow them to cool.  Then peel off the tomato skin to make puree. Ready made tomato puree can also be used. Take 1 tbsp ghee and slightly fry...

                              PANEER BUTTER MASALA RECIPE Ingredients: 2 cups of cubed paneer or tofu 1 cup of sliced onions 2 tsp of ginger ,garlic paste 1 tbsp of coriander powder 1 tsp of garam masala 1 tsp of red chilli powder (adjust to your taste) 1 tbsp of canned tomato paste (or 1 cup tomato puree) 1 large pinch kasuri methi 1/2 cup of milk or cream 2 tbsp of butter or oil Preparation: Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside. In the same pan, add 1 more tbsp oil and fry the onions until golden brown. Add the ginger garlic paste and fry for a minute. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk. Lower fire and cook covered for 5 mins. Open lid, add the fried ...

Sarson Ka Saag Ingredients:   500gms Mustard leaves  200gms Spinach    3 Garlic cloves    1 inch Ginger    2 Green chilli    Salt To Taste    1 tbsp Maize flour    2 tbsp Ghee    1 Pinch Onions,    1 tsp chopped Red chilli powder    1 Pinch Turmeric powder  Preparation:   Clean and wash sarson, spinach.    Chop the leaves finely. Chop ginger, garlic cloves and chillies.  Pressure cook the spinach, sarson, with garlic, ginger and chillies.  When cool, grind it to smooth paste. Heat ghee in a vessel, onions.   Fry until light brown. Add salt and turmeric powder. Mix well.  Add the ground saag and simmer the flame. Cook for few minutes.  Add the maize flour, red chilli powder and stir well.  Serve hot with paratha or makki ki roti.