My Kitchen Recipes

Pink sauce Pasta Recipe Ingredients: Ingredients: 5 g Salt (1tsp.) 100 g Pasta 137 g Dr. Oetker FunFoods Pasta Alfredo with Cheese (1/2 jar) 50 ml Full Cream Milk boiled vegetable  tomato ketchep  35 g Dr. Oetker FunFoods Pasta & Pizza Sauce (2tbsp.) Preparation: Boil 1ltr water, add salt. Cook penne in it (8-9 minutes or as directed on pack). Drain water. To make pink sauce, in a non-stick pan mix pasta alfredo, milk, pasta and pizza sauce  tomato ketchep and heat (low flame). Add boiled vegetable & then boiled pasta  toss and serve hot.

Chinese Chili Paneer  Recipe Ingredients: Paneer – 200 grams cubed Onion – 1 large peeled and cubed Capsicum / Bell Pepper – 1 large cubed Garlic – 6 fat cloves chopped finely Ginger – 2 cm piece chopped finely Green Chilli – 3 cut in diagnols Salt to taste Sugar – 1 tsp Ajinomoto a pinch (optional) Tomato ketchup – 2 tblspn or to taste Red Chilli Sauce – 1 tblspn (or paste) or to taste Green Chilli Sauce – 1 tblspn or to taste Soy Sauce – 2 tsp or to taste Vinegar – 1 tsp or to taste Chilli Powder – 1 tblspn Spring Onion a handful finely chopped All Purpose Flour / Maida – 3 tblspn Corn Flour / Corn Starch – 6 tblspn Salt to taste Sugar – 1/2 tsp Pepper Powder – 2 tsp Soy Sauce – 1 tsp Water as needed Oil – 4 tblspn for frying Preparation: Take all your ingredients. Soak paneer in hot water for 15 mins. Take maida and cornflour in a bowl. add in some pepper powder. add in some salt and some sugar &...

Healthy Paneer Roll Recipe Ingredients: 1 tsp oil ½ medium onion, thinly sliced ¼ capsicum, thinly sliced 1 cup panner, grated 1 tbsp chilli sauce salt to taste 1 tbsp tomato sauce 1 tsp soy sauce for frankie / wrap: butter as required 3 leftover chapathi 6 tbsp tomato sauce 3 tbsp carrot, thinly sliced / grated 3 tbsp cabbage, shredded butter paper to roll, optional Preparation: For stuffing: firstly, in a large pan heat a tsp of oil and saute sliced onions till they start to shrink. then add thinly sliced capsicum and saute for a minute or 2. do not over fry, as you need to enjoy the crunchy bites. then add grated paneer a dd chilli sauce, tomato sauce, soy sacue and salt to taste. mix well and keep aside  and saute for a minute. For roll : heat the tawa and warm up leftover chapathi adding some ghee or butter. do not over roast as they will turn hard. then place the chapathi, half over butter paper. no...

Punajbi Chole Bhature  Recipe Ingredients: For Bhatura: Maida/ All purpose flour             - 2 cups Rava / Sooji                              - ¼ cup Baking pwd                               - ¼ tsp Sugar                                       - ½ tsp Yoghurt                                     - ½ cup Salt                                          - to taste For Chhole Masala: Chana / Chole               - 1 cup Oil  ...

Nawab Kakori Kabab Recipe Ingredients: Oven temp: 425F-220 C 2 cups minced mutton/lamb 1 tsp ginger-garlic paste 2 tsp salt 1/4 tsp powdered black pepper 2 tbsp chopped green coriander Chopped green chillies to taste 2 Tbsp chopped raw papaya 4 cloves 1 black cardamom seeds 1/8 tsp powdered cinnamon 1 tsp cumin seeds 1 blade mace 1/4 tsp grated nutmeg 2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee 1/4 cup bhuna chana - powdered 1 egg Ghee for brushing some chaat masala Onion rings and lemon wedges for garnish Preparation: Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.  mix  the mixture in the roasted gram and the egg. Cover and refrigerate for another hour. About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven. It will take...

Kashmiri Rogan Josh Recipe Ingredients: 1 kg - Mutton 4 large onions, thinly sliced 4 large tomatoes, blanched, skin removed and puree 3 tbsp - ginger-garlic paste 1 kg - Mutton 4 large onions, thinly sliced 4 large tomatoes, blanched, skin removed and pureed 3 tbsp - ginger-garlic paste 1 cup - Yoghurt 100 gms - fried Cashew nuts (made into a paste with a little water) 1 tbsp - coriander powder 1 tbsp - Kashmiri Red Chilli powder 1 tbsp - cumin powder 1 tbsp - Garam Masala powder 1 tsp - Cinnamon 1.5 cup - oil Salt to taste Whole Garam Masala : 8 peppercorns 5 black Cardamoms 3 green Cardamoms 2.5 stick - Cinnamon 5 Cloves 5 Bay Leaves 1/2 tsp - Mace Preparation: Heat oil, add whole garam masala, add the sliced onions when the garam masala becomes dark brown. Saute till golden brown then  Add ginger-garlic & saute again then put the entire mixture in mixer to make paste  . Then put the mixtu...

Butter Chicken Recipe Ingredients: 6 tablespoons butter, divided 2 lbs chicken breasts, cut into 1″ chunks 1  onion,  small diced 1 Tbsp garam masala 2 Tbsp fresh grated  ginger & garlic choped 1 tsp chili powder 1 tsp ground cumin 1/2 tsp pepper 1 1/2 cups tomato sauce**** (or one 14 oz can would work) 2 cups cream* salt & pepper lime & cilantro, for garnish naan or  rice for serving Preparation: Using 2 Tbsp of butter in pan over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through.  Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion till it become brown . Add the garlic & ginger & put the entire material in mixer to make a paste.  Then put the mixture in pan  with garam masala, chili powder, cumin, and pepper. Stir to combine, and cook for about 45 seconds before ad...

Vegetable pulao Ingredients: Rice boiled 2 cups Cauliflower separated into florets 1/2 medium Carrot chopped 1 medium French beans chopped 6-8 Salt to taste Green peas 1/4 cup Clarified butter 2 teaspoons Bay leaves 2 Green cardamoms 3-4 Cinnamon 1 inch stick Cloves 3-4 Cumin seeds 1 teaspoon Peppercorns 7-8 Preparation: Heat four to five cups water in a deep non stick pan. Add cauliflower, carrot, beans and salt. Stir to mix, cover and cook for minutes. Add green peas, cover and cook till vegetables are almost done. Heat ghee in another deep non stick pan. Add bay leaves, cardamoms, cinnamon, cloves and cumin seeds. Sauté till the seeds splutter. Add peppercorns and mix. Add boiled vegetables and mix. Add salt and rice and mix gently. Cover and cook for 2 minutes.

 Punjabi Chole Ingredients: Chickpeas 1 cup Potatoes puree 1 cup Tea leaves 1 tablespoon Oil 5 tablespoons Onions Chopped 2 medium Green chillies slit 4-6 Potatoes cubed 2 Chana masala 1 1/2 teaspoons Salt to taste Preparation Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves  in muslin cloth to form a bundle and add it to the cooker. Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft. Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves .Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned. Heat the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the onions and continue to sauté for half a minute. Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. Add cooking ...

  Matar Paneer Ingredients: 1 16 oz. bag of frozen green peas 3 medium size tomatoes 1/2 lb paneer 3 tablespoons oil Pinch of asafetida (hing) 1 teaspoon cumin seeds (jeera) 2 bay leaves (tajpat) 1/2 inch of cinnamon stick (dalcheene) 1 tablespoon chopped ginger 1 tablespoon coriander powder (dhania) 1/2 teaspoon turmeric (haldi) 1/2 teaspoon chili powder 1 teaspoon salt to taste 1 tablespoon cream or butter-milk Preparation: Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed. Blend the tomatoes and ginger to make a paste. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds. Add the tomato paste, coriander, turme...