Month: July 2016 (page 1 of 2)

Paneer Paratha (Cottage cheese stuffed paratha)

Hello my foodie friends ! How are you all doing? Today’s recipe is ‘Paneer Paratha’. This is one of the most popular stuffed paratha from Punjabi cuisine. You can serve this dish with koshimbir / plain curd / boondi raita/  pickle.

Paneer Paratha

Paneer Paratha

Paneer is a rich source of milk protein and that makes it one of the most healthy food item. It is the most common type of cheese used in Indian sub continent. It is so popular in India, that most of the famous international food joints serve dishes in which paneer is the main ingredient.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below. 🙂 

For more paratha recipes, you can check Paneer Baida Roti (cottage cheese & egg parcel) , Jhatpat ratlami sev paratha (sev stuffed paratha) , Lachha Paratha (Warqi Paratha, Layered Paratha) , Gobhi Da Paratha .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) .

Serve: 5

Duration: 5 mins (prep time) + 20 mins (cook time) = 25 mins (total mins)

Ingredients for Paneer Paratha

For Dough 
Wheat flour1/2 kg
Wateras required for dough
Salt optional
For filling/stuffing
Fresh Paneer / Cottage Cheese
(grated)
200 grams
Mint leaves (chopped)7-8
Coriander leaves (chopped)2 tbsp (heaped)
Onion (chopped)1 (medium) (optional)
Green chillies2-3
Saltas per taste
Red chilli powder1 tsp
Chaat masala1 tsp
Jeera/cumin powder1/2 tsp
Garam masala / All spice powder1/4 tsp
Ginger (grated)1 tsp (levelled)
Oil for frying

Procedure for Paneer Paratha

For Dough:
  • Knead the wheat flour/atta with water and salt to prepare fresh and smooth dough. Cover it with a cloth, keep it aside.
For filling / stuffing:
  • Grate paneer with the help of a grater.
  • Add all the ingredients of filling in the paneer.

  • Mix everything gently and slowly, stuffing for paratha is ready, keep it aside.
For paratha:
  • For paratha, divide dough in equal size balls.
  • Now take one ball at time and start preparing small dough circle.

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  • Place a tbsp of paneer filling in the centre, close it from all sides.

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  • Dust it with wheat flour and start rolling again.
  • Heat a skillet/tava and place the paratha on it. Keep it on high flame.

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  • When paratha is cooked partially from one side flip it on other side.

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  • At this stage spread oil/ghee/butter on partially cooked side. Flip again and cook it fully this time.

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  • Spread oil/ghee/butter on the other side too and let the paratha cook till dark brown small spots starts appearing on it.

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  • Prepare all the remaining parathas like this.
  • Serve it hot with koshimbir / plain curd / boondi raita/  pickle.

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Note:

  • You can add black salt also in the stuffing, in the ingredients it is not there because it is already there in chaat masala.

Koshimbir with Yogurt (Maharashtrian curd salad)

Hi everyone ! Today’s recipe is my childhood favourite ‘Koshimbir with Yogurt’. This curd salad was first introduced to me by my aunty (my mother’s friend), she is from Maharashtra and cooks delicious authentic Maharashtrian food. You can have koshimbir with any of your three meals. I love to eat it with parathas and sometime like a small meal. It is a less than 10 mins recipe. Try this at home and let me know in the comment section below what do you think of koshimbir.

Koshimbir with Yogurt

Koshimbir with Yogurt

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

You can also check recipe in video format –

Serve: 2-3

Duration: 5 mins (prep time) + 3 mins (cook time) = 8 mins (total time)

Ingredients for Koshimbir with Yogurt

IngredientsQuantity
Yogurt / Curd1 cup
Cucumber (medium sized) (diced)1
Onion (chopped small sized)1
Tomato1
Roasted peanuts2 tbsp
Sugar (optional)1/2 tsp
Salt1/2 tsp or as per taste
Asafoetida/Hinga pinch
Green chilli1
Curry leaves / Kari patta7-8 leaves
Mustard seeds1/2 tsp
Cumin seeds / jeera1/2 tsp
Coriander leaves (chopped)2-3 tsp
Oil1 tbsp

 

Procedure for Koshimbir with Yogurt

  • Wash and cut all the vegetables in small cubes.
Main ingredients of recipe

Main ingredients of recipe

  •  In a bowl add chopped cucumber, onion and tomatoes. Mix everything nicely.
Chopped veggies.

Chopped veggies.

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  • In the mix of vegetables add roasted and crushed peanuts, give everything a nice mix.

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  • Now add curd/yogurt in the above mix. Keep this curd, peanuts and vegetables mix aside.

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  • Start preparing tempering. Heat oil in a pan.
  • Add cumin seeds and mustard seeds. Let them crackle.

  • Now, add curry leaves and green chillies. Fry for 1-2 mins without burning them.

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  • Switch off the flame and add asafoetida. Temper koshimbir.

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  • Add salt and sugar, mix everything gently.
  • Garnish koshimbir with chopped coriander leaves. Refrigerate it for 10-12 mins.
  • Koshimbir with yogurt is ready to serve !

Note:

  • If you are on diet, you can skip sugar and tempering. You can add chopped coriander and curry leaves in the curd, cucumber and peanuts mix.
  • Salt can be added while serving also.
  • Roasted peanuts absorb all the water/juice released by the vegetables. If your curd is of thin consistency you can increase quantity of peanuts.
  • You can also add carrots in this recipe.

 

Veg Haleem (Soya Haleem / Daleem/ Khichda)

Happy Monday ! How are you all? Today’s recipe is ‘Veg Haleem’. Haleem needs no introduction in India at least. It is a very popular dish of south-east Asia. Main ingredients of this dish are lentils, wheat and meat. Today I am sharing veg haleem for all my vegetarian friends. This haleem is almost equivalent to meat haleem in taste, but of course for any non vegetarian nothing tastes like meat haleem. 😀 I insists everyone to try this one also(coming from a non vegetarian like me who loves meat haleem 😀 ), I am sure you will love it too.

In this version of haleem, soya granules are used as a replacement of meat. Haleem as every one knows is very high in its protein content, here soya granules will maintain protein content of this dish.We will prepare veg haleem in a pressure cooker. Traditionally, haleem is prepared in a large wide base vessel.

Veg haleem

Veg haleem / Soya Haleem / Khichda

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

Video format – Veg Haleem

Serve: 5
Duration: 45-60 minutes (approx.)

Ingredients for Veg Haleem

Soya Granules                                                                               100 gm

Dalia / Broken wheat                                                                200 gm

Broken Rice                                                                                     50 gm

Masoor dal  / Red Lentil                                                            25 gm

Tuvar dal / Split red gram                                                         25 gm

Moong Dal/ Split Green gram                                               25 gm

Urad dal / Split black gram                                                      25 gm

Chana dal/ Split Bengal gram                                                50 gm

Tomato (chopped)                                                                        2 no.

Onion (chopped)                                                                           3 small-sized

Green chillies                                                                                 10-12 nos.

Cloves                                                                                                 4-5

Black peppercorn                                                                        7-8

Cinnamon stick                                                                             2″

Garlic                                                                                                  20-25 cloves

Red chilli powder                                                                         3 tsp

Turmeric                                                                                           1 tsp

Salt                                                                                                       as per taste

Coriander powder                                                                      2 tsp

Oil                                                                                                         3 tbsp

Water/ Vegetable stock                                                          6 glasses / 1.25 ltr

Mint leaves                                                                                     7-8

Lemon                                                                                                1 for garnishing

Procedure for Veg Haleem

  • First step in preparing veg haleem is to wash and clean lentils/pulses properly. keep them aside.
Lentils, broken wheat and broken rice used in Veg Haleem.

Lentils, broken wheat and broken rice used in Veg Haleem.

  • Boil soya granules in a deep pan for 7-8 mins and rinse soya granules with cold water.
This is the variety of soya granules used in the haleem.

This is the variety of soya granules used in the haleem.

  • Heat oil in a pressure cooker. Add onions, let onions turn golden brown in colour.

Saute onion.

Saute onion.

Brown onion.

Brown onion.

  • In the mean time make a coarse paste of ginger, garlic and green chillies.
Coarse paste of ginger, garlic and green chillies.

Coarse paste of ginger, garlic and green chillies.

  • Keep half quantity of golden brown onion aside.
  • In the remaining onions add  ginger, garlic and green chillies paste. Fry for 1-2 mins.

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  • Add red chillies, turmeric, coriander powder, salt and mix everything uniformly.

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  • In the above masala, add soya granules, saute well for 1 min.

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  • Then add the whole spices like cinnamon stick, black peppercorn and cloves. Mix well.

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  • Add the cracked wheat, give it a uniform mix.

  • In the above mix, add chopped tomatoes.

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  • Then add all the lentils and broken rice in the mix.

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  • In the next step, add water/ vegetable stock and mix well till all the ingredients mix properly.

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  • Close the lid and pressure cook for at least 30 mins. For the first 5 mins cook on high flame, for remaining next 25 mins cook on lower flame.
  • Now let the pressure drop on its own, open the lid and check whether the lentils and wheat are soft enough to mash or blend.
  • With the help of hand blender, blend haleem for 2-3 mins.

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  • Add mint leaves, brown onions and ghee in the haleem. Mix well.

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  • Garnish haleem with mint leaves, brown onions or lemon wedge. Veg haleem is ready to serve !

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Note:

  • You can add oats also in haleem.
  • If you want smooth silky consistency, blend the haleem more.
  • To make this dish more rich, add dry fruits in haleem.
  • Quantity of water is double the amount of total quantity of lentils, wheat and rice. This is the perfect ratio to add water.

Masala Chai (Spiced tea/ Masala tea)

Happy monsoon everyone ! Today’s recipe is ‘Masala Chai/Masala Tea’. Enjoy this worldwide famous Indian (hot) beverage this monsoon or winter season. Masala chai tea bags and instant powdered mixtures are easily available in market these days in India, but there is no replacement for freshly prepared powder. When you prepare masala at home you can add or remove (blend your own masala) any spice of your choice. This monsoon/winter season start your day with a cup of masala chai.

You can have this chai/tea (for a change from daily routine chai) during summer season, but with very small amount of masala. Masala/spices used in this tea are known to increase body heat, hence this tea is mostly preferred during cold weather.

Masala Chai / Masala Tea

Masala Chai / Masala Tea

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

Video format of recipe

Serve: 2
Duration: 7-8 mins

Ingredients for Masala chai/ Masala Tea

For Masala Powder:

Cinnamon                                                                                    1/2″

Cardamom powder                                                                 1/2 tsp

Black peppercorn                                                                    1/4 tsp

Cloves                                                                                             4-5

Nutmeg                                                                                          half part of small piece

Ginger powder /saunth                                                         1/2 tsp

For Masala tea:

Tea leaves                                                                                       1-2  tsp (depending upon how strong your tea leaves are)

Masala powder                                                                           1/2 tsp

Water                                                                                                1 cup

Milk                                                                                                    1 cup

Sugar                                                                                                 2 tsp (or as per your taste)

Ginger (freshly grated)                                                           1/2 tsp

Tulsi/Basil leaves (Fresh and chopped)                         4 no.

Procedure for Masala Chai / Masala Tea

For masala powder:

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  • Grind all the whole spices in a mortar and pestle or mixer coarsely/fine.

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  • Mix cardamom powder,  dry ginger powder (saunth) and above masala powder.
  • Mix everything well. Chai masala is ready.

For masala chai:

  • Boil water in a small pot.
  • As water starts boiling, add tea and let it simmer for couple of minutes.

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  • Add tea starts boiling add tulsi leaves and masala powder.

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  • Now add sugar, keep stirring and let sugar dissolve.

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  • Keep stirring and add milk, reduce the flame and add grated ginger, stir tea.

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  • Cover the pot with lid and let it simmer for 1-2 mins. Now it is up to you, how long you want to boil your tea, for strong tea boil more.
  • Turn off the flame, keep tea covered for a minute before serving it.

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  • Your masala chai is ready to serve !
  • Serve it with pakora/namkeen or any snack of your choice.

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Note:

  • Some people use fennel seeds and star anise also while preparing masala powder, if you are fan of these two flavours, add that too.
  • Both Assam tea as well as Darjeeling tea  works well to prepare masala tea.

Jhatpat Shahi Paneer (Quick royal cottage cheese)

Today’s recipe is ‘Jhatpat Shahi Paneer’.  Shahi means ‘royal’ in english and as the name suggests gravy of this recipe is very rich and full of flavour. This is one of the most popular dish in Indian restaurants. Gravy of this dish is prepared from cashew nuts, almonds, khus khus (poppy seeds), onion, tomatoes, and few Indian spices. Shahi paneer is served with jeera rice/rotis/naan/lachcha paratha.

Jhatpat Shahi Paneer

Jhatpat Shahi Paneer

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. 🙂 

For more paneer recipes (cottage cheese) you can check Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) .

Serve: 6

Duration: 40 mins

Ingredients for Jhatpat Shahi Paneer

Paneer (Cottage cheese)                                               250 grams

Onion (roughly chopped)                                              2 (medium)

Tomatoes (roughly chopped)                                      2 (medium)

Fresh/Frozen Peas (optional)                                     250 grams

Khus khus/ Poppy seeds                                               2 tsp

Cashew nuts                                                                        12

Almonds                                                                                 8-10

Green Chilli                                                                          1

Cumin/Jeera                                                                        1/2 tsp

Mustard Seeds/ Rai                                                         1/2 tsp

Red chillies powder                                                         1 tsp

Turmeric                                                                                 1/4 tsp

Coriander powder                                                            1½ tsp

Salt                                                                                             1 tsp or as per your taste

Cream (optional)                                                                1-2 tsp

Oil                                                                                               2 Tbsp

Procedure for Jhatpat Shahi Paneer

  • Heat oil in a pan or skillet or kadhai. Add poppy seeds, onions, tomatoes, almonds, green chilli, and cashew nuts.

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  •  Add all the dry masala and saute for 3-4 minutes till everything mix properly.

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  • Now let the above mix cool down, before making a smooth paste of this mix.

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  • In a mixer prepare a very smooth creamy paste of the mix.

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  • In a pressure cooker heat oil and add jeera and mustard seeds, let them crackle.

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  • Add fresh/frozen peas and cook for 3-4 minutes.

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  • Add paneer and masala paste, close the lid. Let it cook for mins.

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  • Let the pressure drop, add cream and cook for 1-2 minutes. Shahi paneer is ready to be served.
  • Garnish it with chopped coriander and serve it with naan/roti/jeera rice/lachcha paratha.

Note:
  • You can prepare  shahi mushroom  and shahi makhana recipe in the same way. Replace paneer (cottage cheese) with mushroom or makhana.
  • For making this dish more spicy you can add peppercorns, bay leafs and cinnamon sticks.
  • If you like kewra flavour, add kewra water in the recipe.

Pasta Salad (Creamy cold salad)

Hello everyone ! Today’s recipe is ‘Pasta Salad’. This is one of my favourite salad recipe. I love the combination of all flavours that this dish offer – salty, tangy and sweet. Pasta salads are usually served chilled in vinegar, oil or mayonnaise based dressing. This salad is in mayonnaise dressing with boiled elbow macaroni. You can have this dish as main course or appetizer or side dish.

Pasta Salad

Pasta Salad

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation you can leave your message in the comment section below. 🙂 

For more pasta recipes you can check Macaroni Chaat (Pasta/macaroni in yogurt) , Veg Pasta in White Sauce .

Serve: 3-4

Duration: 5 mins (cook time) + 15 mins (prep time) = 20 mins (total time)

Ingredients for Pasta salad

Macaroni (boiled)                                              2 cups

Sweet Corn                                                           1/2 cup

Capsicum (chopped in small cubes)        2 large

Chicken (boiled chunks/cubed)                1/2 cup

Dressing :

Cream                                                                       1/2 cup

Mayonnaise                                                          1 cup

Sugar                                                                        2 tsp

Ketchup                                                                  3 tbsp

Chilli Sauce                                                           2 tbsp

Tomato puree (optional)                               2 tbsp

Salt                                                                             1/2 tsp or as per taste

Chilli flakes                                                            1/2 tsp

Procedure for Pasta salad

  • In a bowl mix all the ingredients of dressing.

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  • Add macaroni in the bowl and let the dressing coat it uniformly.

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  • Add vegetables and chicken chunks (optional) in the bowl, now for the last time mix everything.

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  • Refrigerate it for half an hour, pasta salad is ready to serve after half an hour.

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Note:

  • You can use more than one variety of pasta for this recipe.
  • Other vegetables that can be used in this recipe are olives, broccoli, carrots, cucumber, and onion.

Chicken Sweet Corn Soup (Healthy and homemade)

Hey everyone! How are you all doing? I hope you all had a beautiful week. Today’s recipe is ‘Chicken Sweet Corn Soup’. This soup is perfect as starter before lunch or dinner. Chicken corn soup can be on your table in approx. half an hour. When you prepare soup at home, you know exactly what is there in your soup. Enjoy this soup with your family this monsoon. Let’s get started with the recipe…

csc soup

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation you can leave your message in the comment section below. 🙂 

For more non veg recipe you can check  Easy Chicken Curry , Chicken Chili  , Bhuna Murgh (Chicken with yoghurt and cream) , Chatpata Chicken Tikka , Bhuna Gosht (Lamb cooked with desi masalas) .

Serve: 6
Duration: 30 mins (cook time) + 10 mins (prep time) = 40 mins

Ingredients for Chicken Sweet Corn Soup

Chicken Stock                                              6 cups

Chicken breast (cut in small                1 cup

pieces)

Sweet Corn kernel                                    1 cup

Egg                                                                      2

Dark Soy Sauce                                           2 tbsp

Corn flour                                                       2 ½ tbsp

Chicken flakes (optional)                       1 tsp

Ginger chopped                                          ½ tsp

Preparation for Chicken Sweet Corn Soup

  • In a deep saucepan boil chicken stock.

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  • Add chicken pieces in the stock, let it cook for 5 mins.

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  • In the meantime, in the mixer mash corn kernels slightly.

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  • Add mashed corn kernels and chopped ginger in the pan, let it cook for 15 mins more.

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  • At this point add soy sauce and chilli flakes in the soup. (Taste soup to check requirement of salt, if require add either salt or soy sauce.)

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  • Beat egg in a small bowl, slowly pour egg in the pan. Do not stir soup at this point, allow egg to cook for 2-3 mins. Start stirring soup when white ribbons starts swirling in the soup.

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  • In a small bowl mix properly cornflour and 4 tbsp water. Add this mix in the soup, allow soup to thickens.
  • Garnish soup with chopped coriander and serve immediately.
Chicken Sweet Corn Soup

Chicken Sweet Corn Soup

Note:
  • Chicken stock recipe: In a pan boil water with chicken pieces, chicken bones, black peppercorn, bay leaves, onion, cloves, chicken cube(optional), and some optional vegetables (carrots and celery). Cook this mix on low flame and let it boil for at least 30 mins. Keep on skimming stock regularly. Pass stock through sieve, store stock in refrigerate for soup and other recipes. This is how I prepare my chicken stock.
  • Chicken stock cubes are also available in market, you can also use it.
  • For garnishing you can also use green part of spring onion.
  • Chilli flakes are optional, you can skip.
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