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 Sambhar Powder/Sambhar Podi

Hello everyone, today I got you all a recipe which is common in every household, specially in South Indian houses. There are various ways to prepare podi, I am sharing my mother's recipe which she got it from her mother, so kind of a generation pass on :). 

For those who are new to sambhar, I would like to tell them that Sambhar is a popular South Indian gravy, made with lentil and veggies. Few spices are blended together and used as sambhar powder. This Sambhar powder is use to make Sambhar. Usually we get sambhar powder very easily in markets, but they are not very fresh, neither they have that taste.

I always make podi in small batches and store them in either ziplock bags or air-tight containers. Making them in small batches retain their freshness and once finished you can make your second batch in no time. You can use it for many other variants like sambhar rice, sambhar chicken and the variants go on.......

So lets quickly run through the ingredients following the method :)

Ingredients :

• Urad dal - 2 tbsps
• Chana dal - 2 tbsps
• Tuar dal - 2 tbsps
• Coriander Seeds - 6 tbsps
• Whole Red chillies - 10-15 nos
• Fenugreek Seeds - 1/2 tbsps
• Pepper corns - 1 tbsp
• Cumin seeds - 1 tbsp
• Mustard seeds - 1/2 tbsp
• Dried curry leaves - 15-20
• Asafoetida/Hing - 1/8 tsp

Method :

Dry roast all the ingredients except Hing, in a pan (on medium to low flame) with continuous stirring. Once you start getting a nice aroma of all the spices, switch of the flame and let it cool. Once cooled grind them + Hing to make a fine powder. Store in air-tight containers.

Note :

You can adjust the chillies as per the taste buds.

Sometimes when my chillies don't gives a nice reddish colour then I add kasmiri lal mirch too for the colour.

If you like you can dry roast the dals and spices seperately, but I do it all together to save time :)

Enjoy your fresh sambhar and idlis or dosai :)

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 :)

Crusty Oats & whole wheat herbed Buns (Eggless)

Hello everyone, today I have got one of my trial recipe which came out perfect in one go and very much appreciated by my husband too. These days in CAL (Chef at Large) we all have a yeast mania, and our groupmates are playing with it and preparing various kinds of yummilicious breads. So just thought to do an experiment and viola!!!! it knocked quite well. 

 

These are the crusty buns which I made up with oats flour, combining it with whole wheat and plain flour (for gluten). They have a hard crust outside and soft inside. Also I added some herbs which took them to a next level. 

I served them with Tomato,carrot & coriander soup and couscous salad, believe me it was an out of world kind of lunch. They are so delicious that will be very often now made at our place. So lets look into the ingredients following the method.

Ingredients :

• Strong whole wheat flour : 1 + 1/2 cups (Strong means that it should have a high protein content approx 13-15 gms) If not available then use normal chapati flour.
• Plain flour/All purpose flour/Maida : 1 cup
• Oats flour : 1 cup (Grind quick/old fashioned oats)
• Dry active Yeast : 1 tbsp
• Sugar : 1 tsp
• Salt : 1 tsp
• Olive/veg oil : 3 tbsps
• Garlic powder : 1 + 1/2 tsps (If not available, then use 1 tsp of freshly grated garlic)
• Italian mixed herbs : 1 tbsp
• Lukewarm Milk : 1/2 cup + 3 tbsps for milk wash
• Lukewarm Water : 1/2 cup 
• Sesame seed : 1 tbsp (optional)
• Butter : 1 tbsp 

Method :

• Combine together yeast, Lukewarm water and sugar in a bowl, stir and keep aside for 10-15 minutes or until it starts to froth.
  
  

  
• In another mixing bowl, mix together oats flour, whole wheat flour, all purpose flour, herbs, garlic powder and salt.
• Pour in the yeast mixture and try to combine, add little by little warm milk  and make a sticky dough. This is how the dough should look like as in the picture. 
  
• Apply a little oil over the palms and take out the entire dough over the working surface. Knead for 7-10 minutes. You can use oil rather than using dry flour if its sticking a lot. After sometime you will see that it has formed up with gluten which results into a soft dough (it will be sticky at this stage well, but that's absolutely fine)
• Place the dough in a large greased bowl and brush the top with oil, cover with a kitchen towel and leave aside to rise in a warm place until doubled in volume. The best place I find is my oven keeping its light on (for about 1-1 1/2 hours).
• Once risen punch down the dough and divide this into 8 equal parts and shape them into smooth flat balls. The texture will not be very smooth.
• Place them onto a lightly greased baking tray lined with aluminum foil. Cover & leave in a warm place until doubled in volume.
• Once done brush them with milk wash and apply sesame seeds.
  
• Preheat oven to 190 ° C  and put a pan/tray filled with boiling water on the lower rack (For steam in the oven). Bake the buns for about 25-30 minutes or until the tops are lightly browned.
• Take out from the oven and apply butter, keep them onto the cooling rack and they are done.

Tips :

• Be patient while frothing the yeast and also proofing the dough.
• Adding herbs & garlic is optional or you can add the flavours of your choice.
• Don't apply a lot of dry flour while kneading the dough, this may lead to dense buns. 

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 Baking
Priyanka

Oatmeal, raisins & choco chips cookies (Eggless & with eggs both version)

Oatmeal cookies are not new in our home as its liked by everyone hence an all time favourite snack for our family. Secondly its healthy too :). I have prepared them with & without eggs and frankly speaking didn't find much difference. They are crunchy outside and chewy inside. Have a nice buttery flavour with a sweetness of raisins & chocolate. I also add cinnamon powder to it as its my one of the favourite flavours, its totally optional but I must admit that it takes cookies to the next level :))))

Tomorrow I am planning to meet one of my foodie friend, so just thought to bake something for him. Made few goodies and will upload soon. The one thing which I thought to prepare first were these, as I am pretty sure it will be loved :). Presenting a food goodie to a foodie friend is quite tough na........But making my fingers crossed, I have packed them. 

They are very easy to prepare and have a longer shelflife. These can be stored in an airtight containers for a longer time. Having one cookie with a cup of milk is very healthy and believe me kids just love it. Once I prepared it for my niece and she became crazy for them, used to have them in her breakfast without any fuss, she is just 4 :))))). So lets quickly run through the ingredients following the method :)

I am also posting here a video for an eggless version, so all my vegetarian friends can see it. I didn't add chocolate chips in this version, if you like you can add 1/4 cup of chocolate chips too. 

Ingredients :

• Rolled oats - 1 + 1/2 cup (Old fashioned or quick any can be used)
• All purpose flour/Maida/ Plain flour - 3/4 cup
• Light Brown Sugar - 1/2 cup packed
• Castor sugar - 1/4 cup
• Butter - 1/2 cup (at room temperature)
• Egg - 1 nos 
• Vanilla essence - 1/2 tsp
• Baking Soda - 1/2 tsp
• Salt - 1/2 tsp
• Cinnamon Powder - 1/4 tsp (optional)
• Raisins - 1/2 cup
• Choco chips - 1/4 cup

Method :

• Preheat your oven at 180 ° C/350 ° F
• In a big bowl beat butter till fluffy & light. 
• Now add both the sugars and continue beating till mixed well and the mixture becomes fluffy.
• Now add one egg and vanilla essence.
• In a separate bowl sift & whisk all the dry ingredients - All purpose flour + Baking Soda + Cinnamon powder + Salt.
• Fold in the dry ingredients to the wet (butter mixture)
• Incorporate oats + raisins + choco chips.
• Place the cookies with the help of ice cream scoop or spoons on the baking tray lined with parchment paper/aluminum foil.
• Bake them on the middle shelf for 17-20 minutes. If you like your cookies to be more chewer and not very much crispy then bake them till 15 minutes only. 
• Take them out, let them rest for 5 minutes on the baking sheet. Later transfer them to a cooling rack and let them completely cool for atleast an hour. Once cooled store them in an air tight jar.

Note : 

• I have used brown sugar, but if its not available then you can use normal white granulated sugar too. If you can grind the sugar then that will also work great.
• Once baked, cookies tend to get bit harder when comes in contact with air. So don't panic if they are soft on touching after 15-17 minutes.
• Adding raisins & choco chips is totally up to your choice.

Enjoy with your family & friends :)

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 Baking 

Priyanka :) 

Baked Papdi/Baked crackers

These days I am on a mission of healthy snacks which have a longer shelf life and can be enjoyed guilt free. In our Indian homes, the most famous snacks are mathri, but........they have huge amount of ghee in it :((((, I can't even imagine the number of calories they have!!!!!. But at the same time they are so so addictive that one can't resist to have just one :))).  This is human tendency I believe, the food which is unhealthy is loved most and we always don't prefer healthy ones :). One fine day we friends were discussing about the same on a group chat, found that most of the people have green tea but just as a sake to have it and never preferred it above their proper Indian ginger tea :))). But at the same time there are many more who love to have it, I am among them.

I have a habit of munching something after every 2-3 three hours, need some biscuits, flakes or anything. If I have anything which is high in calories and have high fat content, then I am gone. So therefore I planned to have healthy snacks with full of flavours. Sushant's colleagues demanded for some Indian samosas (proper aloo one). So I prepared in a very large batch and was left with some dough. My mother always used to fry mathris from the left over dough and I am sure you all too do the same thing :)))). But I gave a new twist to it and just baked them and voila the results were outstanding - crisp, crunchy and light. Goes amazingly good with a cup of tea. As it was from the samosa dough hence made from Maida/ All purpose flour, but next batch I will prepare from whole wheat flour and soon share the results. So here is the recipe, its quite simple and easy to prepare, hope you all will like it too.

Ingredients :

• All purpose flour - 1 cup
• Vegetable oil - 2 tbsps (I used Olive oil)
• Carom seeds/Ajwain - 1 tsp
• Salt as per the taste
• Warm water - 1/4 cup (to knead the dough)

Method :

• Mix all the ingredients (except water) in a big bowl. 
• Now add little by little water, we need to have a stiff dough (not very soft). You can always adjust the amount of water. Once done cover and allow it to rest for 30 minutes.
• Now divide the dough into two parts and roll like thin chapati. With the help of a cookie cutter or a bottle's cap cut into desire shape. Place them on baking tray, lined with butter paper/aluminum foil.
• Bake them on the middle rack at 180 ° C for about 18-20 minutes, do flip them in between. Mine were done in exactly 20 minutes but every oven varies in terms of power hence would advise to keep an eye.
• Also if u want dark brown color, then put them on broil (on the top rack with temperature 220 ° C) for just 30 sec. But make sure that you don't move from there as they might burn.
• Take them out from the oven, let them rest in baking tray for 5 minutes and then transfer on to a cooling rack. Once completely cooled store them in an air tight jars. These will remain good for a month.
• Now prepare a nice cup of tea and have them with a cute smile :)

Note : You can add flavours of your own choice like - chili flakes, kasuri methi/Dried fenugreek leaves, Italian herbs too if you like :)

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

Enjoy making them :)

Thanks & Happy Baking
Priyanka :)

Avocado Kebabs

In continuation with my love towards Avocados, here is one more savory dish - The Avocado Kebabs. I never tasted Avocados while I was in India, but heard a lot about them. When I shifted to London the first thing which I tried was Avocados, I didn't like them as their taste were quite subtle but yes they taste nice in Guacamole & salads. But why just in salads or dips ??? Tried out some recipes with it and would say that its an amazing ingredient I found. Firstly I just tried it as a patty in burgers and yes its a hit in my house. You can find the link for Burgers here - Avocado Patty Burgers

And now its the time for Kebabs. Trust me they are so moist and just out of the world. My husband has forgotten the non-veg ones :)))). Secondly they can be made zhatpat without any mess and with very few ingredients. Last week I had a Tea party at my place so prepared some and it was quite appreciated by all the guests. I usually purchase Avocados 2-3 days prior and let them ripe completely till they are soft. This gives a nice texture as well as the taste. So lets quickly see the ingredients followed by the method.

Ingredients :

• Avocado - 1 nos
• Onion - 1 small (finely chopped)
• Suji/Rava/Semolina - 1 tbsp
• Cornflour - 1 tbsp
• Garlic powder - 1 tsp
• Chili flakes - 1/2 tsp
• Garam Masala - 1 Pinch (optional)
• Salt - 1/4 tsp (or as per the taste)
• Oil - 1 tbsp

Method :

• Slit the fully ripped Avocado and take out the seed. Now scoop the pulp in a bowl and mash with a spoon.
• Add onions, Suji, Cornflour, Garlic powder, Chili flakes, Garam Masala and salt to it. Mix well. (You can also use chopped garlic of garlic paste in place of garlic powder)
• Apply water on to your palms and try to make Kebabs. The mixture will be too runny but applying some water will help in forming shapes.
• Place them directly on griddle (on medium flame) and drizzle some oil. Turn them after 2-3 minutes very gently. And they will be done in another 2-3 minutes.

Serve them hot with Pudina chutney, onion rings and lime wedges.

Note: Don't worry at all about the shape, they are going to be just out of the world in taste :)  
Thanks & Happy Cooking
Priyanka :))

Zero oil Chole/Zero oil Chickpeas in gravy

Chole can be healthy :) Here comes my Zero oil Chole with zero compromise.

Chole is a very common dish prepared in most of the homes atleast twice or thrice a month. Traditionally they have lots of oil (but they taste delicious too). But "agar wahi swad zero oil mein mile to ???" Yes, I am preparing these cholas since 4-5 years now. I still remember that for the first time when my father tasted them the first word was "Zabardasttt Chole". 

We have so many names for it - Zero oil Chole, guilt free Chole, one pot Chole or Zabardast Chole :)))

I am sure you guys are pretty excited for the recipe, so won't take your much time and quickly move towards list of the ingredients following the method :)))

Video :

Ingredients :

• Chickpeas - 1 cup (soaked overnight with a generous pinch of baking soda) 
• Onions - 2 medium sized
• Tomatoes - 2 medium sized
• Garlic - 4-5 cloves
• Ginger - 1" piece
• Cumin seeds - 1 tsp
• Kasuri Methi - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder - 1 tsp
• Coriander Powder - 1 tbsp
• Red chili powder - 1 tsp (or as per the taste)
• Black salt - 1/2 tsp
• Salt - As per the taste
• Oil - 1 tsp (100% optional, I added it just for the nicer texture)

Method :

• Wash the chollas. Make a paste of onions + tomatoes + garlic + ginger.
• Take a pressure cooker and add - chickpeas, then the paste, all the spices, oil if adding, water as required. Give a stir.
• Close the lid, after the first whistle slow down the flame to medium to low and cook for another 15-20 minutes or unless the chick peas are well done.
• Once done, add one tsp of fresh lime juice. 
• You can also add dry mango powder/aamchur powder in place of lime juice - mix 1 tsp of aamchur powder with 3-4 tsp of water. Add in the chole, let it boil once and your chole are ready.
• Garnish with fresh coriander leaves and serve hot with Kulchas, naan, puri, steam rice.
• For more details please watch my video. Link is given above.

Enjoy!!!!
Thanks & Happy Cooking
Priyanka

Mommy's Lehsuni Aloo Baigan (Aubergines and potato with garlic n spices)

I still remember the special lunches which my mother used to make. One of those is Lehsuni Aloo baigan with arhar daal, chapati and rice (A complete meal). Its an all time hit whether you are in Northern part of India or Southern. There are various ways to prepare it, some make it spicy some make it in curry form. So today I am sharing here my mother's version. Every one loves it in my family, give it a try I am sure you will love it.

Ingredients:

• Purple eggplant/Aubergines/baingan - 1 medium (non-peeled & cut into 1/2″ cubes)
• Potatoes/aloo - 2 medium size (non-peeled and cut into 1/2″ cubes)
• Tomatoes puree - 1/2 cup
• Garlic paste - 1 1/2 tbsps
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Garam Masala powder - 1 tsp
• Red chili powder - 1 tsp (you can adjust as per your taste)
• Salt - 1/2 tbsp or as per the taste
• Fresh Coriander - 1/4 cup (finely chopped)
• Mint leaves - 2 tbsps (finely chopped)
• Oil - 1-1/2 tbsps

Method

• Heat oil in a pan over medium high heat.
• When oil is warm enough (not very hot) add garlic paste to it and fry for 6-8 sec. As soon as the rawness of garlic is gone add all the dry spices to it and a tbsp of water so that the spices don't burn.
• Add tomato puree and fry until the oil separates.
• Once the oil is separated add potatoes and aubergines, mix well, cover it and cook for 15 minutes on low flame or unless the potatoes are well done. Do stir occasionally. 
• Once done add chopped mint & coriander and cover for 2 minutes on lowest flame.
• Switch of the flame and serve hot with chapatis/paratha or Daal/Rice.

Enjoy !!!!!

 

You can also stuff this sabzi and make Parathas.

 

Thanks n Happy cooking

Priyanka :)