Kadai Paneer - Restaurant style

Hello everyone, today I have got a recipe of Kadhai Paneer, one of my favourite dishes. Whenever I am visiting any restaurant or dhabas I never ever forget to order this. 

I tried so many recipes but not at all satisfied with the results, was not getting that restaurant flavours, thus never posted its recipe too. Then one day Jaspreet Nirula ji's  recipes clicked in my mind, he is one of my foodie friend and a very awesome cook, specially in rich cuisines, was pretty sure that he might have the solution for it too. I asked him and got a brilliant recipe. Tried it and simply loved it too. Made very minimal changes and finally very happy. Its a bit time taking recipe but believe me, its worth. So today I am dedicating my post to him. Thank you sir :)))))

So lets run through the ingredients, following the method.

Video Link :

Ingredients :

• Paneer/Cottage cheese : 200gms (Click here for the homemade paneer recipe)
• Tomatoes : 3 medium, chopped
• Onion : 1 small, diced
• Capsicum/bellpeppers : 1 medium, diced
• Fried onion paste - 1 onion (Fry in oil, blend it with a little water)
• Ginger : 1/2 tsps
• Garlic : 1+1/2 tsps
• Green chillies : 2 slit
• Kashmiri red chili powder : 1 tsp
• Kadai Masala : 2 tsps (Click here for homemade Kadai Masala recipe)
• Garam Masala : 1/4 tsp
• Kasoori Methi/Dried fenugreek leaves : 1 tbsp
• Fresh Cream : 1/2 cup (optional, I didn't add)
• Oil : 3-4 tbsps 
• Salt to taste

 Method :

• Heat 1+1/2 tbsps of oil in a pan, fry the paneer cubes till light golden in colour. Once done put them in warm water with some salt.
• In the same pan fry the diced capsicum and diced onions, maintain their crunchiness. Take them out on a plate and keep aside.
• In the same pan add a oil (approx 1tbsp), add 1 tsp of garlic and saute. Now add the chopped tomatoes to it and fry until they are half done. 
• Add red chili powder with 1/2 tsp salt and cook further. When oil oozes out and the tomatoes masala is cooked properly switch off the flame and keep aside.
• In a wok/kadai add some oil, to this add 1/2 tsp of ginger and 1/2 tsp of garlic and saute. Add 1+1/2 tsps kadai masala and fry. Then add green chillies and also add the fried onion paste. Mix it well, we don't have to cook it as its already cooked.
• Now add the tomato masala with some water (amount of water depends upon the consistency of gravy you want) and cook for a couple of minutes. 
• Add the sauteed capsicum & onions and also the drained paneer cubes, mix well.
• Finally add garam masala , 1/2 tsp of kadai Masala and kasoori methi and mix well.
• If you are adding cream, add it, cover for 2-3 minutes and cook on low flame. 
• Serve with hot chapatis, Rumalis (click here for Rumali roti recipe), laccha paratha.

Enjoy!!!!!!

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking
Priyanka

Homemade Kadai Masala Powder

Hello everyone, today I have you all a recipe of Kadai masala powder. Its very well used in various kadai preparations whether vegetarian or non-vegetarian. You can make this and store in an air tight container for 2-3 months. 

Video link :

Ingredients :

• Coriander seed : 1 tbsp
• Black pepper corn : 1/2 tsp
• Cumin seeds : 1 tsp
• Whole red chillies : 2-3
• Cloves : 4-5
• Green cardamom : 2-3
• Black cardamom : 1
• Cinnamon stick : 1/2 " stick
  
• Bay leaves : 1-2

Method :

Dry roast all the ingredients on a low flame. Once you start getting the aroma and the spices are done, coarsely grind them in a spice grinder as shown in the video. Store it in an air tight container.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking
Priyanka

Indian Chicken curry

Hello Everyone, today I have got a recipe for a very delicious and lip smacking chicken curry. Made up with the regular spices it has the most authentic taste. Its the way I am preparing it since many years and always liked by everyone. Its a very good option for a get together as well. I always keep this in my menu when Guests are arriving home. Its an easy and simple way to impress others :)))

There is no marination required hence saves time, also prepared in less oil :). Lets quickly dig into the ingredients following the method.

Video link :

Ingredients :

• Chicken on bone : 500 gms
• Onions : 2 medium sized (finely chopped)
• Tomatoes : 2 medium sized (pureed)
• Ginger : 1 tbsp (minced)
• Garlic : 1 tbsp (minced)
• Bay leaves : 2 nos
• Cloves : 4-5 nos
• Cinnamon stick : 1.5" long
• Red chili powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Turmeric powder : 1/2 tsp
• Coriander powder : 1 & 1/2 tsp
• Garam Masala powder : 1 tsp 
• Dried fenugreek leaves/kasuri methi : 1 tbsp
• Yogurt : 2 tbsps
• Oil : 2-3 tbsps 
• Fresh coriander (handful)
• Salt as per the taste

Method :

• In a hot pan (try to take deep bottom pan) add oil, then add the whole spices - cinnamon, bay leaves and clove. Let them release their flavor in oil then add onions and saute till you get a nice golden brown colour. 
• Add the washed chicken pieces and fry till the chicken changes its colour. 
• Then add all the dry spices - red chili powder, turmeric powder, coriander powder, kashmiri red chili powder (for reddish colour) and 1/2 tsp of garam masala (rest of it we will add at the end). Give it a mix and add the salt as well.
• Add pureed tomatoes and saute until oil oozes out.
• Then add yogurt and mix well. Add water, cover and let it simmer unless the chicken cooks.
• Once cooked well, add rest of the garam masala, dried fenugreek leaves and mix well. 
• Garnish with fresh coriander leaves.

Enjoy with hot phulkas, rumali rotis or steamed rice :)

For the Rumali roti recipe please click here

 

Note : 

• You can add ginger/garlic paste instead of minced.
• The authentic way to prepare it is with Mustard oil, but here I don't get it of a good taste hence I used olive oil.
• Chicken's cooking time varies from place to place, it took only 10-15 minutes for my chicken.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy cooking 

Priyanka

Rumali Roti (Thin Flatbread)

Hello everyone, today on public demand I got you all the recipe of Rumali Rotis. These are very-very thin just like handkerchiefs thus named rumali roti. Traditionally they are made large size and cooked on an upside down wok (made up of clay). Mostly enjoyed with Tandoori & Muglai cuisines, but for us its just not the case. We have it with any masala curry we prepare. This roti has both flours All purpose flour (maida) & Whole wheat flour (Atta). It goes well with any  vegetarian or  non vegetarian curry. Usually in Restaurants, chef flip the rolled dough in air to make thinnest possible stuff, but learning that technique is not very easy. I tried it, but failed and got a roti with so many holes. So I have started preparing it on a pan and viola !!!! the results are almost the same. So here is a very simple and easy to follow recipe.

Video Link - 

Ingredients :

• Whole wheat flour/Atta - 1/2 cup
• All purpose flour/Maida - 1/2 cup
• Rice flour - 2 tbsps
• Oil/ghee - 2 tbsps
• Water - to knead the soft dough

Method :

• Mix both the flour well and with water knead a very soft dough. Cover with a damp kitchen towel and keep aside for 15-20 minutes.
• Make 2 small sized balls of the dough.
• Roll out both of them half way through or 4-5" diameter.
• Now apply some oil on one of the rolled roti and sprinkle rice flour.
• Cover it with the other rolled roti and press gently.
• Roll out the sandwiched rotis together to a large thin roti (As per your griddle/tawa size) using a little dry flour.
• Heat a tawa on high flame and cook this roti on both sides very quickly (as shown in the video), be very fast.
• Remove from tawa and immediately separate the 2 rotis.
• Fold each roti into a triangle and keep soft in a casserole or a big bowl placing some paper towels below and covering with a damp cloth (This helps in maintaining them soft).
• Enjoy with either vegetarian or non-vegetarian cuisines. 

Note :

• If rice flour not available then all purpose flour can also be used.
• You can add a couple of tbsps of oil while kneading the dough (I usually don't add) 
• Also for more better results, knead the dough with milk.
• The dough should be very soft, otherwise the roti will become very hard.
• The griddle/tawa should be very hot and you hae to be very fast while cooking them. 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks & Happy Cooking

Priyanka :)))

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

flip the dough balls in air to make the thinnest possible roti. - See more at: http://www.foodcnr.com/2013/09/roomali-roti-rumali-roti.html#sthash.PhAc3c7p.dpuf

Goan Style Egg curry (Coconut based gravy)

Hi all, today I am very excited as I am going to do a guest post on my blog. This is my very first guest post and I am so happy that it's none other than Mr.Sushant Varma (My husband). He is a very good cook and more important - loves to cook. He is an IT professional and doesn't get much time, but whenever he is free he does it, specially on weekends. Last weekend we went together for a group meet of Chef at Large, its one of the biggest foodie group on Facebook having more than 32000 members. There we had a secret ingredient swap (Every member got an ingredient, which was not revealed to other members, then they were shuffled and distributed back). Me and Sushant both are the members, hence we both participated in it. He got a fresh whole coconut, with which he had to prepare a dish. 

So he decided to prepare a Goan egg curry. We prepare egg curry frequently but the normal way its made, never tried it before but must say will be switching to this curry now more often. Won't be taking much time and straight away directing to Sushant.

"When I left home for my further studies, had various choices with food and had no idea about cooking. I went to New Delhi and had almost same options on most of the food joints with the same kind of taste. As very well said that “Necessity is the mother of invention” (for me cooking was an invention). I started cooking, but with a big question mark. Tried and failed many a times but somehow learnt the basic stuff. Then went to Mumbai for work and spent almost 3 years there. Great place with great people must say. There I learnt lot many varieties and got to know a lot about Goan food from one of my Goan friend. When cooking converted to passion from necessity never knew. But as an IT professional it’s so tough to take out time and continue our passion. I got married and that too with a foodie. Bas phir kya tha the journey began. Still I don’t get a lot of time, but can see my passion through my wife’s eye. So after a very long story here is the Recipe."
 
Recipe is for 2 portions, you can always increase the ratio as per the people.

Ingredients-

• Eggs : 4 nos
• Onions : 2 medium
• Garlic : 4-5 cloves
• Ginger : 1” piece
  
• Fresh Coconut : ½ cup (remove the brown part)
• Coconut milk : ¼ cup
• Tomato paste : 1 tomato (I used concentrated hence 1 tbsp)
• Tamarind pulp : 1 tsp
• Whole red Chili : 1
• Cumin seeds : 1 tsp
• Coriander seeds : 1 tbsp
• Turmeric Powder : ¼ tsp
• Red chili powder : ½ tsp
• Garam Masala : ½ tsp
• Salt : As per the taste
• Coconut oil – 2 tbsps (You can take any vegetable oil too)

Method -

• Roughly chop ginger, garlic, onions and coconut.
• Boil eggs
• Heat oil in a pan. Once hot, add whole red chilies, cumin seeds, coriander seeds and then garlic and ginger. Once done, add onions and sauté till they change the color to pink. Add coconut and again sauté till you get nice golden brown color. Add the powdered spices and tomato paste and fry until oil oozes out. Add tamarind pulp and stir. Now cool down the mixture and blend to a paste. In the same pan, pour it back and cook. Add coconut milk and stir continuously till a boil comes. Add salt and boiling water (if required). You can adjust the gravy consistency by adding water. Now add the boiled eggs cut into two and cover the pan and simmer for 5 minutes. Garnish it with green coriander. Enjoy with Chapati, or steam rice.

Thanks
Sushant

Thanks a lot Sushant for sharing this wonderful recipe with us :)) 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Paneer Tikka Masala

Paneer Tikka Masala is an Indian dish made from chunks of Paneer (Cottage cheese) & few veggies marinated in spices and grilled in a tandoor or over a pan and served with spicy gravy. As we all know for vegetarians paneer is the best substitute of non-veg items. At the same time its healthy too. I have used home made paneer in this recipe, click here for Homemade Paneer recipe.  
I have tried out the restaurant style recipe here and I am very much sure that you guys going to love it :))))

Here is the video

 



Ingredients for marination :-

• Paneer (Cottage Cheese) -250 grams
• Capsicum - 1 green (remove the seeds)
• Tomato - 1 big (remove the seeds)
• Onion - 1 big
• Greek /Hung yoghurt/thick curd - 1/2 cup
• Ginger garlic paste -1 tsp
• Red chilli powder - 1 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Chilli Flakes - 1/2 tsp (optional)
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Lemon juice - 1tsp
• Oil - 1 tbsp
• 1 - 1 1/2 tbsp of oil for shallow frying

Procedure for Marination :-

• Cut the paneer & the other vegetables in small cubes.  
• In a mixing bowl take Yoghurt and add all the spices to it. 
• Now add paneer and the vegetables and lightly mix as the Paneer might break. 
• Now add oil and lemon juice and again mix. 
• Keep the marination in refrigerator for 1 hr. 
• After 1 hr, take a broad pan, add oil to it and put the marinated paneer and vegetables over it one by one. Do not mix them, keep them separate. 
• Keep the flame high and let the entire water absorbed. When done on one side flip it over and cook it on the other side as well. Paneer and vegetables will get golden brown color. Now we can take it out on a plate and keep aside.

Ingredients For the gravy :-

• Roughly chopped onion - 1 big
• Roughly chopped tomato - 1 big
• Roughly chopped Garlic cloves - 4 large
• Roughly chopped Ginger - 1/2 inch
• Cumin seeds - 1tsp
• turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam Masala powder - 1 tsp
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Fresh Cream - 1/2 cup

Procedure for making gravy :-

• Heat 2 tbsp of oil in a pan. Add cumin seeds to it, as the seeds splutter add ginger & garlic and give it a good roast. 
• When they become little brown add onions and roast till they become light brown. 
• After they change the color add all the spices and a tbsp of water to it (So that the spices don't get burn) and cook until the spices oozes out the oil. 
• Now add the tomatoes and cook until they are softened. 
• Once done switch off the flame and let the mixture be cooled. After cooling put the mixture in a blender and make a puree out of it (If required add 1/2 cup of water for making a smooth puree). 
• Pour the puree in the same pan and cook it till a boil comes. As soon as the boil comes add the Paneer tikka and the veggies in the puree and give it a gentle mix. 
• After cooking it for 2-3 minutes add 2/3 rd of the cream in to the pan and leave rest of the cream for garnishing. Switch off the gas and serve it in a serving bowl, garnish it with rest of the cream.

Enjoy it with Chapattis, Naan, Parantha, Rumali roti or rice.

Thanks & Happy Cooking
Priyanka :))))