Category Archives: All Recipes By Ingredients

Recipe: Rava Toast / Sooji Bread Toast

Recipe: Rava Toast / Sooji Bread Toast

IMG_9807

Prep time: 15 mins

Cooking time: 15 minutes

Serves: 4

Ingredients

  • Bread Slices: 8
  • Rava (Semolina / Sooji) ½ cup
  • Curd (Plain Yogurt): 2 Tablespoon
  • Water: ½ cup or as required
  • Salt: ½ teaspoon or as required
  • Red Chili Powder: ¼ Teaspoon
  • Chaat Masala: ½ Teaspoon
  • Butter: as required to roast
  • Onion: ½ of a medium one, finely chopped
  • Bell Pepper: 1/4th of a medium one, finely chopped
  • Tomato: 1, finely chopped
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon, finely chopped

Method

  • In a bowl whisk curd. Add rava, salt, red chili powder, chaat masala, chopped onion, bell pepper, tomato, chili and coriander leaves in the bowl. Mix well.
  • Add water to make a thick batter like toothpaste. Keep this aside for 10 minutes.
  • Heat a non-sticky tawa.
  • Once the tawa is hot, grease it with butter.
  • Place as many bread-slices on it separately as you can. I used 4 slices at a time.
  • Add 2 tablespoon of the rava batter on top of each bread-slices and gently spread it all around.
  • Wait for 1 minute, when the rava layer starts to dry up a little, apply litter butter on each slice and flip them all carefully.
  • While you are waiting for the rava layer to become dry, keep an eye on the bottom part of the bread-slices, they might over-cooked, so adjust the heat accordingly.
  • Roast for 1 minute.
  • Flip and roast until both sides are done well.
  • Take them out. Serve with green chutney or tomato ketchup.
Advertisements

Recipe – Potato Brinjal Curry

Recipe – Potato Brinjal Curry

IMG_1155

Prep Time: 2 minutes

Cooking time: 15-18 minutes

Serves: 4

Ingredients

  • Baingan (Eggplant / Brinjal): 6-8 small sized
  • Potato: 6-8 small sized
  • Mustard Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2, chopped
  • Cumin seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric: ¼ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: 2 Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Water: As required
  • Coriander leaves: 1 tablespoon, chopped

Method

  • Trim the edges of brinjals and cut into small pieces. Soak in water.
  • Peel and chop the potatoes. Soak in the water.
  • Drain water from potato and brinjal pieces. Keep aside.
  • Heat oil in a pan.
  • Add cumin seeds.
  • After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
  • Add tomato and green chili. Sauté for another 3 minutes.
  • Add the potato and brinjal pieces, salt, turmeric powder and 1 cup of water. Mix well. Medium the heat and cover the pan. Cook for 9-10 minutes or till cooked.
  • Remove the cover. Add red chili powder, garam masala powder, coriander powder. Cook in high heat for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve with rice or chapati.

Recipe – Chill Paneer

Recipe – Chili Paneer

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients

For the paneer fries:

  • Paneer (Cottage Cheese): 300 grams (2/3 lbs)
  • Oil/ Butter: 2 tablespoon
  • Onion: 1 large, chopped into 1 inch squares
  • Green bell pepper: 1 large, chopped into 1 inch squares
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: 4, chopped lengthwise into 2 pieces
  • Tomato sauce: 2 tablespoon
  • Soy sauce: 1 Teaspoon
  • Chili sauce: 1 tablespoon
  • Corn Flour: 1 Tablespoon
  • Water: 1/4 cup
  • Salt: 3/4 teaspoon
  • Black pepper powder: 1/2 Teaspoon
  • Red chili powder: 1/2 Teaspoon
  • Sesame seed ( white til ): 1 teaspoon

Method

  • Mix 1 Tablespoon corn flour, 1/4 cup warm water, salt, red chili powder and black pepper powder in a bowl. Mix well, there should be no lumps.
  • Cut the paneer bar into 1 inch cube pieces.
  • Heat 1 Tablespoon oil/butter in a non sticky pan. Roast the paneer cubes until light brown.
  • Take out the paneer pieces. Add 1 Tablespoon oil or butter in the same pan.
  • Saute onion, ginger, garlic, green chili, bell pepper for 4-5 minutes in high heat.
  • Add tomato sauce, soy sauce, chili sauce, corn flour mix. Let it cook for 2 minutes.
  • Add the fried paneer pieces.
  • Gently fold the sauce all over the paneer pieces.
  • Cook for 2-3 minutes.
  • Turn off the heat.
  • Garnish with sesame seeds. Serve hot.

Recipe – Paneer Butter Masala

Recipe – Paneer Butter Masala

IMG_9566

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

  • Paneer cubes: 1 cup or approx. 250 gm
  • Butter: 3 Tablespoon
  • Grated mozzarella Cheese: ¼ Cup
  • Milk: 1 Cup
  • Cashew: 10-12
  • Poppy Seeds (Khuskhus): ½ tablespoon
  • Onion: 2 medium sized, chopped
  • Capsicum: ½ of a medium sized, chopped
  • Ginger: finely chopped, 1 Teaspoon
  • Garlic: Finely Chopped, 1 Teaspoon
  • Green Chili: Finely chopped, 1 Teaspoon
  • Clove (Laung): 1
  • Cardamom (Elaichi): 1
  • Fennel Seeds (Saunf): 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Kitchen King Masala / Paneer Butter Masala powder: 2 Teaspoon
  • Dried and crushed kasturi leaves: 1 teaspoon
  • Honey or Sugar: 1 Teaspoon (Optional)
  • Water: as required

Method

  • In a bowl add 1 cup of warm milk, 1 tablespoon butter and ¼ cup of grated cheese. Keep it aside
  • Soak Cashew, poppy seeds in 2 tablespoon warm milk and keep aside for 10 minutes.
  • Cut the paneer into 1-inch cubes pieces. Keep aside
  • Heat 1 tablespoon butter in a pan.
  • Add clove, cardamom, chopped onion, capsicum, ginger, green chili and garlic. Saute for 3-4 minutes or till onions are transparent, not brown.
  • Turn off the heat.
  • Let it cool for 5 minutes.
  • Blend this mix with the soaked cashew-poppy seeds’ mix to smooth paste.
  • Heat 1 tablespoon Butter in a deep pan.
  • Add fennel seeds, kitchen king masala and crushed kasturi leaves. Roast for 30 seconds.
  • Keep the heat in low. Then add the blended puree, salt and honey. Stir well.
  • Add cheese-milk-butter mix. Stir and cover the pan.
  • the Increase the heat to medium and let it boil for 7-8 minutes.
  • Remove cover. Add the paneer cubes.
  • Mix gently and cover the pan for another 4-5 minutes.
  • Turn off the heat.
  • Serve with rice/roti.