PANEER BUTTER MASALA

Paneer Butter Masala

Paneer butter masala is easy and quick to make recipe.it is one of the most popular recipe of Punjabi origin. This has a rich creamy gravy which is mildly spicy.it is a good variation among paneer dishes and a best choice for any party. The recipe is easy to follow and is highly recommended for paneer lovers.

Ingredients:-

250 grams cottage cheese cut in cubes/triangles

3 tomatoes        

2 tbsp. brown onions (fried)

10-12 cashews(paste)

1 tbsp. butter

3 tbsp. cream

Salt to taste

1 tsp. red chilli powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

½ tsp. turmeric powder

1 tsp. kasoori methi

Garnishing

Mint leaves

Method:-

• Blend brown onions and tomatoes into a paste.
• Heat oil in a thick base wok and add tomato-onion paste made earlier.
• Add salt and all spices except garam masala and mix well and add cashew paste and let it simmer.
• Cook it on low flame till fat seperates.Add few drops of water if required and stir occasionally.
• Add cream. Simmer on low flame for 15 minutes and mix in cottage cheese pieces. Add kasoori methi and garam masala. Simmer for another 5 minutes and serve.
• Garnish with fresh cream and mint leaves.

CREME CARAMEL

Creme Caramel

Creme caramel is a custard pudding with caramel sauce on top. This is light dessert originally requiring eggs and baking but here I present an egg less and bake less creme caramel which is equally tasty. This light and fluffy dessert is an absolute treat. My kids love to call it toffee pudding. It can be cooked over gas and chilled.

Ingredients:-

300 ml milk

3 tsp. custard powder
¾ cup sugar (1/4 for caramel sauce ½ for custard)

½ tsp. vanilla essence

5 grams agar-agar powdered

Method:-

• Soak agar agar in half cup of water for at least 1 hour. Cook on slow flame till it dissolves completely.
• In a non-stick pan add sugar for caramelizing and a drop of butter. Add water (2 tsp.) when sugar caramelizes and pour immediately in mold before it hardens. I used simple katoris.
• Let it cool for 15 minutes.
• Mix custard in half cup of milk.
• Boil remaining milk and sugar and add custard mixture when milk starts boiling. Cook on low flame until custard is smooth and thicker.
• Add agar agar and vanilla essence and cook for 2 more minutes. Strain custard if required and pour in mold.
• Refrigerate the custard for at least 3 hours. Loosen the edges of mould with inverted fork or knife and place it upside down.
• Serve chilled. I have served it with mango bites.

BANARSI CHICKEN PAN

Banarsi Chicken Tikka Masala Paan

An innovative dish for hard-core chicken lovers. Easy to make dish is surely a head turner at any party. Betel leaf is known for its health benefits. It’s very good for health if consumed in summers. People looking for a change must try this easy to make recipe.

Ingredients:-

350grams boneless chicken

50 grams cashew paste

2 tbspn yoghurt

1 tsp. Ginger-garlic paste

2 tsp.  red chilli powder

1 tsp. coriander powder

2 tsp. chicken masala

1 tsp. garam masala

Salt to taste

1 tbsp. mustad oil

1tsp. cream

1tsp. kasoori methi

1tsp. coriander leafs

1tsp. dry mango powder

1tsp. Mustad Oil For Marinate

Pan

2 betel leaves

Rings of 2 onions

1tsp chaat masala

1 tbsp. tomato ketchup

1 tbsp. mint chutney

Silver verk (garnish)

Method:-

• Wash chicken pieces thoroughly in water. Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste, cashew paste and turmeric powder and mustad oil. marinate the chicken in this mixture and give it a rest for minimum 1 hour. 
• Apply some cuts on piece so that its marinated till core.
• Take a wok and heat oil in it.Put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4^th done.

• Add kasoori methi, garam masala and dry mango powder and cover it.Cook on low flame untill chicken cooked well
• Garnish it with coriander leafs and some cream.

Pan Method:-

• Wash betel leaves.

• Apply some tomato ketchup and mint chutney over it.

• Add onion rings and chicken tikka masala. Sprinkle chaat masala and seal the betel leaf with a toothpick.

• Garnish with silver verk.

SPRING ROLL

Spring Rolls

Spring rolls are a crispy dish/snack from street foods of china. It has vegetarian or non-vegetarian bites coated with crispy layer. We can see them at bakery shops, fast food chains and in frozen form at super stores. The recipe here involves making spring rolls with whole wheat flour and sooji. We should always try and replace unhealthy ingredients with healthier options. You can choose either frying or grilling method. Grilling will make it less crisp though. The vegetables can be added as per choice. Chopped vegetables work well for this recipe. The junk food can be made healthy by adding lots of vegetables and salad to eat. Develop a habit of eating lots of salad with it so that the fibre and nutrition also reaches body.

Ingredients:-

2 cup whole wheat flour

½ cup semolina (sooji)

1 tbsp. dried and active yeast (soaked in 1/2cup water for at least ½ hour)

1 tbsp. oil

½ tsp. salt

1 ½ cup water

Filling:-

2 spring onion greens sliced

100 grams cottage cheese cut in small cubes

1 carrot grated

½ cauliflower shredded

1 capsicum thinly sliced

2 tbsp. oil

Salt to taste

½ tsp. white pepper powder

1 tbspn soy sauce

2 tbsp. cheese spread

Salt to taste

Oil for deep frying

½ tsp. white pepper powder

1 tbsp. oil

Method:-

• Make stiff dough with whole wheat flour, semolina, salt water and yeast. Cover it with wet cloth and leave for 2 hours.
• Check the dough in between apply oil and roll it again 3-4 times in this 2 hours resting time of dough.
• Refrigerate dough for at least half hour before cooking.
• Take oil in a non-stick pan and saute spring onions for 3-4 minutes.
• Add carrot, cabbage and capsicum. Saute vegetables for 3-4 minutes and white pepper powder, salt, soy sauce and cottage cheese cubes. Keep it aside so that mixture cools off.
• Make small balls of dough and make round but little thin chapattis with a rolling pin.

• Add vegetable mixture and roll the chapatti. Seal carefully all the sides and cut the sides in rectangle position. We can again use sides as dough. The mixture should be filled at corner only and rolled afterwards.
• Heat oil for deep frying. Add rolls to hot oil and flip the sides when it turns nice brown. Serve immediately as a whole or by cutting it into small pieces.
• Serve it with salad of your choice.
• Tastes best with tomato ketchup or honey-chilli sauce.

TANGDI MASALA

Tangdi Bhuna Masala

Chicken lover’s delight. A quickie recipe that can be made in minutes. Absolutely lip-smacking and can be served as snack as well as main course. Next time when you have surprise guests at home try this amazing recipe.

Ingredients:-

Chicken leg pieces 6-7

1 cup yoghurt

1 tsp. Ginger-garlic paste

2 tsp.  red chilli powder

1 tsp. coriander powder

2 tsp. chicken masala

1 tsp. garam masala

Salt to taste

1 lemon

1 tsp. kasoori methi

1 tbsp. mustard oil

Method:-

• Wash chicken pieces thoroughly in water. 

• Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste and turmeric powder.

•  Marinate the chicken legs in this mixture and give it rest for 1hour. Apply some cuts on leg piece so that its marinated till core.

• Take a wok and heat mustard oil in it.put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4^th done.

• Add kasoori methi, garam masala and dry mango powder and cover it.cook on low flame.
• Add green coriander leaves and lemon juice.
• Serve hot.

OATS PANCAKES AND CHAACH

Oats-Veggie Pancakes and Cucumber Chaach

A power packed option for lunch and breakfast, this dish has goodness of proteins because of semolina and oats as well as goodness of veggies. When packed it remains fresh for hours.Colorful pancakes are made along with chopped spinach which is rich in iron and minerals. It’s a good option for weight watchers as well because of low fat content. Try variations and colours with purees like spinach or beetroot.

Ingredients:-

1 cup powdered oats

½ cup semolina

2 tbsp. yoghurt

½ cup chopped veggies of choice (broccoli, carrot,bell peppers)

1 onion chopped

1 cup milk

½ tbsp. cream

Salt to taste

½ tsp. black pepper powder

2-3 chopped green chillies (optional)

Method:-

• Take a large bowl and mix oats, semolina, yoghurt and milk. The batter should be little thick.
• Mix in vegetables and cream. Add salt and pepper and whisk till mixture is smooth.
• Heat a tawa/non-stick pan and grease it with few drops of oil.
• Put and mixture on tawa and expand it with the help of ladle. Make small pancakes so that they don’t break. Let it cook on low flame and flip when colour changes to brown. Add some more drops of oil if required.
• Serve with sauce or dip of your choice.

Cucumber Chaach

An excellent summer cooler, it’s made like a normal chaach with added grated cucumber and garnished with boondi.

CHAAP KEEMA

Chaap Keema

Another version of chaap made like a non-veg dish called “keema-mutton”. The chaap chunks are cooked in masala along with minced pieces of it.The semi dry and a bit spicy dish is an excellent option for formal dinners too.

Ingredients:-

500 grams chaap

Sal to taste

1 tsp. red chilli powder

2 green chillies chopped

1tsp. ginger-garlic paste

Oil 1tbsn

2 tbsp. fried onion paste

3onions chopped

3 tomatoes chopped

2 tbsp. fresh cream

1 tsp. garam masala

1tsp turmeric powder

1 tsp. coriander powder

Oil to fry

Method:-

• Shallow fry chaps in oil till brown and boil them in water for 5 minutes. Strain and keep aside.

• In another wok heat oil. Add onions and sauté for 2-3 minutes. When onions turn pink, add ginger-garlic paste and all the masalas except garam masala.

• Saute it for another 4-5 minutes on low flame. Add tomatoes. Cook tomatoes for 4-5 minutes till masala is cooked and fat separates. Add fried onion paste and cream. Add garam masala.

• Add chaap to masala and simmer for another 5 minutes on low flame. Add 1/2cup water if desired. Garnish with chopped green chillies.

VAISAKHI SPECIAL - MEETHE CHAWAL

Making this auspicious day with 50000 Hits In just 37days. We started our journey with our love and passion for food. With the fellow foodies, we crossed an important benchmark of 50,000 hits toady. 

Thank you to all the people who connected believed in our passion and celebrated foodism with us.

A special thanks to karan Dua -Food Walk Organizer, data-miner for those brain-storming sessions and added networking possibilities.

A special thanks to Nishu Grover -Editor, content developer and blogger for endless work, calculations and co-operation.

A special thanks to all the family, friends who made us practice a positive, healthy and sustainable approach in today’s competitive environment.

A big shout to foodies out there!!!

Meethe Chawal

Meethe chawal is speciality of Punjab which is made on auspicious occasions like festivals and wedding and often served in gurdwaras too. It mainly consists of sugar syrup and basmati rice but the preparation method differs as compared to other rice base desserts. The yellow –orange colour fragrant rice is a bowl full of wonder. Dry fruits are added to it.even I made this dish as a first dish in kitchen after marriage.

Ingredients:-

1 cup of long grained basmati rice (soaked)

1/2 Turmeric powder

1 tsp. Elaichi powder

1 tbsp. ghee

¾ cup sugar

1.5 cup water

Few strands of saffron (soaked in milk)

10-15 almonds (sliced)

Method:-

• Heat ghee in a wok and fry strained rice in it for 5-6 minutes.

• Add sliced almonds in rice and saute for 2 more minutes.

• Add water, sugar, saffron, haldi and elaichi powder.

• let the water boil. Stir it in between.

• Once water starts boiling, turn the flame low and cover the rice with a lid. Let it cook till water disappears and stir in between.

• Garnish it with sliced almonds.

Tip: Dry roast saffron strands before soaking in milk to get extra aroma and colour.

KAKE DA HOTEL

Kake Da Hotel

Kake da hotel is centrally located in posh area of Connaught place. The restaurant enjoys customer loyalty since 1939 made from pure desi ghee the dishes served here are absolutely lip smacking. i have been visiting this place since childhood. My recent visit was just 2 days back with my cousin. The place rotates nearly 50 customers in half hour and has a limited menu the 6-7 waiters keep themselves on toes to serve each and every table promptly. I love the Dhaba culture because of its freshness and quick service. They have a limited stuff and it gets sold out when people wait in endless queues.

Don’t be mistaken by their cutlery or serving style. Welcome to whole new world where your taste buds are on a taste drive. The options include Dahi-meat and Mutton Curry and Tandoori Chicken where you cannot ever go wrong. The butter naans served here are fresh, hot and crisp. The meal is gulped within no time with extra helpings of gravy they offer when you are finished.

The paan is something which can mark a perfect end to this wonderful lunch or dinner. We found this spot just a road across. We had a famous Chuski Chocolate Pan which was almost frozen and ice and flavored syrups exploded in our mouth. The words are short to describe this wonderful paan creation.

Hope to make you all aware of more of such food experiences in future!

PANEER BUTTER MASALA

Paneer Butter Masala

Paneer butter masala is easy and quick to make recipe.it is one of the most popular recipe of Punjabi origin. This has a rich creamy gravy which is mildly spicy.it is a good variation among paneer dishes and a best choice for any party. The recipe is easy to follow and is highly recommended for paneer lovers.

Ingredients:-

250 grams cottage cheese cut in cubes/triangles

4 tomatoes        

2 tbsp. brown onions (fried)

2 onions chopped

1 tbsp. butter

3 tbsp. cream

Salt to taste

1 tsp. red chilly powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

9-10 almonds, soaked and peeled

1 tsp. ginger-garlic paste

Garnishing

Kasoori methi

Method:-

• Blend brown onions and tomatoes into a paste.

• Heat oil in a thick base handi and add chopped onions. Saute then for 4-5 minutes till they turn golden brown.

• Add ginger garlic paste and tomato-onion paste made earlier.

• Add salt and all spices and mix well.

• Cook it on low flame till fat separates. Add.Add few drops of water if required and stir occasionally.

• Add cream. Simmer on low flame for 15 minutes and mix in cottage cheese pieces. Simmer for another 5 minutes and serve.

• Garnish with fresh cream and kasoori methi.

VEGETABLE JALFREZI

Vegetable Jalfrezi

Vegetable jalfrezi is a term used for cooking vegetables in a gravy base. It’s a semi dry recipe and is best variation made with seasonal mixed vegetables. The amalgamation of vegetables not only looks beautiful but the gravy makes it perfect for formal dinner too. It is a delightful combination of vegetables in which you can manage leftover vegetables in an interesting twist.

Ingredients:-

1 cup peas

2 cups mixed vegetables (cauliflower, carrot, beans)

1 capsicum cut in strips

2 tbsp. brown onion paste

3 tomatoes, pureed

1 tbsp. fresh cream

Salt to taste

1 tsp. coriander powder

½ tsp. red chilly powder

1-2 green chilly chopped

1 tsp. sugar

½ tsp. garam masala

Coriander leaves for garnishing

1 tbspn oil

Method:-

• Heat oil in kadhai and saute onion paste for 3-4 minutes. Add tomato puree and let it cook for 5 minutes till tomato puree thickens.
• Add salt, sugar and spices except garam masala. Add green chilly and fresh cream and mix in all mixed vegetables.
• Cover the vegetables with a lid and cook the vegetables on a low flame till they turn tender. Keep stirring in between.
• Add garam masala when vegetables are cooked and cook over high flame for 2 more minutes to let the moisture evaporate if any.
• Serve hot and garnish with coriander leaves.

MASALA OMELETTE

Masala Omelette

Omelette is a simple dish made from beaten eggs cooked with butter or oil in a frying pan within minutes. They are super tasty and healthy. Egg yolk contains the best form of protein. The omelette can be made with varied styles. The most common version is masala omelette which requires easily available material from a home kitchen and can be easily made. It’s a best bachelor’s dish.

Ingredients:-

2 Eggs beaten

1 Onion chopped

Salt to taste

¼ tsp. garam masala powder

½ tsp. red chilli powder

1 tbsp. oil

Garnishing:

Tomato ketchup

Mint dip

Method:-

• Beat the eggs till fluffy. A good omelette is all about beating it thoroughly. Add chopped onions and spices in it.

• Heat oil in a pan and put the beaten egg mixture and cook over low flame. Let the beaten egg mixture cook and raise by self.

• Flip it over and cook from both the sides till it turns golden brown.

• Serve with grilled toasts and tomato ketchup and mint dip.