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...