Thursday, 24 May 2018

Kadai paneer ( Shahi paneer )



Kadai paneer is a mouthwatering recipe made from paneer which is  cooked in a spicy gravy.

Ingredients:

Paneer 300 gms,
Capsicum 1 (chopped),
Onion 2 medium sized
Cottage Cheese - 250 grm
Tomatoes 3,
Green chili 2,
Green Coriander (chopped),
Ginger paste 1 tsp,
Cashew nuts 10-12 (wet paste),
Cumin seeds 1/2 tsp,
Coriander powder 1 tsp,
Dry Fenugreek leaves (kasouri methi)1 tbsp,
Garam Masala,
Bay leaf 2,
Dalchini/Cinnamon, Cloves,
Black pepper 8-10
Red chili powder,
Salt, oil,turmeric powder

Process:

1)Cut paneer in square chunks. Make a paste of cashew. Take tomatoes and green chilies and 10 to 12 cashews grind them to make a fine paste. Heat oil in a non-stick pan. Roast the paneer chunks until little brown from all sides. Transfer it to a plate. Drop the capsicum chunks in the pan and roast them lightly. Take it in a separate plate. Again drop 1 chopped onion and roast it until little brown. Transfer to a separate plate.
2)Heat 2 tbsp oil in a pan. Add bay leaves, dalchini, cloves and black pepper. Add green chilli and 1 chopped onion. Fry it till light brown. Then add chopped tomatoes. add salt. cook until tomatoes boiled. Now cool it and separate bay leaves and dalchini. Grind it in a mixer to make a fine paste.
3)Heat oil in a pan. Add ½ tsp cumin seed, 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves. Add 1 tsp ginger paste and tomato-green chilly-onion paste. Add cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges. Add ½ cup water to the masala and mix well.
4)Add 1 tbsp cottage cheese,1 tsp salt,¼ tsp garam masala and mix well. Add the roasted paneer, onion chunks and capsicum chunks to the masala. Mix everything well. Add some coriander leaves and cover it with a lid. Cook the sabzi in medium-low flame for 4 to 5 minutes.
Now kadai paneer is ready to serve. Garnish IT with some green coriander leaves. Serve hot with chapati, parantha, naan or rice.

Nutrition Facts:
Servings:1 cup

Calories 145
Total Fat 11g
Saturated 2g
Polyunsaturated 5g
Monounsaturated 5g
Sugars 5g
Protein 7g
Cholesterol 0mg
Sodium 310mg
Potassium 405mg
Vitamin A 15%
Vitamin C 40%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Wednesday, 23 May 2018

Butterscotch ice cream



Ingredients:

fresh Cream 2 pkt(400 ml)
condensed Milk 1/2 tin(200 ml)
butter 2 tsp
sugar 1/2 cup(100 gms )
cashews 10-12 ( finely chopped )
butterscotch Essence 1 tsp

Process:

For making crunch take some sugar in a vessel and heat it to melt completely. Add cashews and butter. Mix well and keep aside in a plate for 15-20 minutes. Take the cream in a blender and whip it. Add some consense milk with it and whip again till the cream doubles in volume. Add butterscotch essence. Whip it again and keep the mix in freezer for 2 hours.
After 2 hrs take it out from freezer and whip again. Crush the prepared crunch and add the crunch pieces to ice cream mix. Pour the mix in a container or ice cream bowl. Keep it in freezer for few hours.
Butterscotch Ice cream is ready. Sprinkle some crunch over it and relish it this summer.
  

Mango icecream



Summer is the season of Mangoes, the king of fruits. Mango means delicious,yummy dishes. Here is tasty recipe of Mango Ice Cream.

Ingredients:

Ripe Mango 1 kg,
Sugar 1/2 cup(100 gms)
Fresh cream 1 cup(200 gms)

Process:

Wash and peel the mangoes. Take it in a mixer. Add sugar. Take out the smooth pulp from the mangoes. Whip the cream in a blender till soft peaks are formed. Add the mango pulp to the cream and mix it well. When the ice cream mix is ready pour it in an air tight container and put it in a freezer. When the icecream is half frozen remove it from the freezer. Whip again for a minute. pour it again in a container or ice cream bowls. Put to freeze for 7 to 8 hours.
After 7 to 8 hours, Mango ice cream is ready. Garnish it with dry fruits, chocolates, caramel sauce, strawberry or rose syrup.

Nutrition Facts:
Servings: 100 ml 

Calories 136
Total Carbs 33 g
Sugars 32 g

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mutton kasha ( Mutton kosha)



Mutton Kosha is an iconic Bengali delicacy. The recipe is of Mutton in thick & spicy gravy.

Ingredients:

mutton 1 kg,
onion 2,
tomato 2,
½ cup curd,
1 tbsp garlic paste,
1 tbsp ginger paste,
1 tbsp chilli powder,
1-2 bay leaves,
1 cinnamon, 2-3 cloves, 2-3 cardamoms,
1 tsp garam masala(grind equal amount of cinnamon, cloves and cardamom),
2 green chillies (chopped),
fresh coriander leaves,
ghee, mustard oil, salt, sugar and turmeric powder

Process:

First marinate the mutton with curd, ginger paste and garlic paste upto 5/6 hours. Now make a masala paste with 1 onion, 2 tomatoes, 6 cloves garlic and ginger.
Heat the oil in a pan. Add 1 tbsp ghee. Add bay leaves, cinnamon, cloves, cardamoms in the hot oil. Add the sugar and sauté till it caramelizes, it gives the brownish colour in cooking. Add masala paste. Add turmeric powder, red chilli powder, green chilli. Mix well AND Cook it till  the oil leaves the masala. Add marinated mutton. Continue cooking by stiring it till the water dries up. Add some water, green chillies. Add salt, garam masala and 1 tbsp ghee. Put it in pressure cooker and cook till 6-7 till the mutton is soft. Garnish with chopped coriander leaves.
Served best with paratha ,puri, roti.

Nutrition Facts:
Servings: 1 cup
 
Calories 271
Total Fat 17 g
Saturated 0 g
Protein 13 g
Sugars 0 g
Sodium 182 mg
Potassium 0 mg

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Tuesday, 22 May 2018

mughlai paratha / keema paratha



Mughlai paratha is an exemplary  illustration of Mughal influence on the cuisine of Bengal which had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most popular food of Kolkata.

Ingredients:

flour,
mutton keema (boiled),
onion (chopped),
2 green chilli (chopped),
2 eggs,
fresh coriander leaves (chopped),
oil and salt

process:

Take flour in a bowl. Add oil and salt. Make a soft dough with water. Keep it aside for 1 hour.
Take the mutton keema in a bowl and add onion, green chillies, coriander leaves, eggs and salt. Mix it well.
Make balls with the dough. Take one ball and begin to flatten it between your palms. Move your rolling pin constantly in order to get as rectangle of a shape as possible.
Place 2tbsp of mixture on the rectangular dough and spread it evenly in the middle, leaving a margins from all sides. Fold it from all the 4 sides to cover the filling and it looks like an envelope.


Heat a non-stick tawa and fry the paratha till golden. Mughlai paratha is now ready. Serve it with chatney.

Nutrition Facts:
Servings: 1 Paratha:
  
Calories 175
Total Fat 12 g
Saturated 3 g
Sugars 3 g
Protein 11 g
Cholesterol 346 mg
Vitamin A 59%
Sodium 1,542 mg

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  

Recipes And Flavors: Dahi Vada

Recipes And Flavors: Dahi Vada: Dahi Vada is one of the classic north Indian snack chat. Ingredients for dahi vada: 1 cup urad dal, 1 pinch beking soda, 1 pinch...

Oats Dosa



Healthy Oats Dosa is made without rice. It is made with fibre-rich oats and it is gluten-free. So it is good for diabetics.

Ingredients:

1 cup oats,
5 tbsp urad dal ( split black lentils ),
ghee and salt

procedure:

Put oats and urad dal in a grinder to make a fine powder. Add little water and blend till smooth. Take the mixture in a bowl and cover it with a lid. Keep it for 12 hours.
After that add salt into the mixture. Heat a non-stick pan. Pour a ladleful of the mixture on it and spread it in a circular motion to make a thin dosa. Smear 1 tbsp of ghee over it and along the edges and cook till the dosa turns brown in colour and crisp. Fold it to make a semi-circle.
Now healthy oats dosa is ready. Serve hot with sambar (south indian dal).

Nutrition Facts: 
Serving 1 dosa:

Calories 144 cal
Protein 5.4g
Carbohydrates 17g
Fiber 3g
Fat 6.2g
Cholesterol 0 mg
Vitamin A 49.6mcg
Sodium 4.8mg
Potassium 159.5mg

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karela tikki (bitter gourd tikki)



Karela (bitter gourd) is an excellent source of dietary fiber. It also contains twice the calcium of spinach, beta-carotene of broccoli, and the potassium of a banana. Karela tikkies are very tasty snacks for the diabetic patients.

Ingredients:

half cup karela (bitter gourd)(grated) ,
3/4th cup carrot (grated),
3/4th cup green peas (boiled and coarsely marshed)
1/4th cup low fat paneer (cottage cheese),
fresh coriander leaves (chopped),
1/4th cup whole wheat bread crumbs,
2 tbsp chopped green chilli,
1tbsp dried mango powder (amchur),
2tbsp oil

Ingredients for garlic tomato chutney:

2tbsp chopped garlic, 1 cup chopped tomatoes, 1/4th cup grated spring onions white, 2 chopped kashmiri red chilli,2tbsp chopped coriander leaves, 2tbsp chopped spring onions green, oil and salt.

process to make garlic tomato chutney:

Heat some oil in a non-sticky pan. add garlic and spring onion white into it. Fry in medium flame for 2/3 minutes. Then add red chillies, tomato, slight water . Stir continuously and lightly smashing with the back of the spoon. cook for 3/4 minutes. Remove from the flame and add coriander & spring onions green.
Chutney is ready.

process to make tikki:

Apply pinch of salt to the bitter gourd and keep aside for 5 minutes. Add bitter gourd, carrot, paneer, bread crumbs, green peas, green chillies, dried mango powder, coriander leaves and salt in a bowl. Mix it well. Divide the mixture into equal portions and shape each portions into flat round tikkis.
Cook each tikki in a non-sticky tawa so that it could be fried using less oil. Cook until it turns golden-brown.
Your karela tikki is ready to serve. Serve it with garlic tomato chutney.

Nutrition Facts:
Servings:1 tikki

calories 47
Protein 1.9g
Carbohydrate 5.1g
Fiber 2.6g
Fat 2.1g
Cholesterol 0mg
Vitamin A 363.2mcg
Calcium 31.6mg
Sodium 10.1mg
Potassium 73mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. 

Methi paratha



Not all low-carb, low-sugar meals have to be tasteless. Try it out. Its yummy tasty paratha.

Ingredients:

whole wheat flour 400gm,
1 onion(grated),
3 beans (chopped),
green peas 50gm (chopped)
bitter gourd 50gm (chopped),
4 green chillies(chopped),
seasame seeds 2.5gm,
fenugreek ( methi ) leaves (chopped) 200gm
asafetida powder 1gm,
low fat curd 15ml,
salt and turmeric powder

process:

Finely cut methi leaves and other vegetables. Boil all the vegetables except methi leaves. Take wheat flour in a bowl. Add onion, beans, methi leaves, bitter gourd, green chillies, asafetida powder, green peas to it. Add salt, turmeric powder, seasame seeds and curd. Now make a dough with water.
Make small balls with the dough. Take one ball and begin to flatten it between your palms. Move your rolling pin constantly in order to get as circular of a shape as possible. Roll it like a chapati. Now fry it without oil in a non-stick roti tawa. Use a non-stick pan to avoid oil since the daibetic patients should go with low oil.
Methi paratha is ready. serve it with chutney.
 

Monday, 21 May 2018

Chocolate pudding (eggless)





Chocolate pudding is a wonderful dessert with chocolate flavour.

Ingredients:

2 and 1/4th cup milk,
13 tbsp sugar (125gm),
4 tbsp cocoa powder (22gm),
3 and 1/2 tbsp corn flour or cornstarch (40gm),
28gm unsalted butter,
1 tsp vanilla extract,
3 pinches salt

Process to make:

Add sugar in a non-stick pan. Add cocoa powder, corn flour or cornstarch and salt with it. Stir to mix it well. Now add milk and mix well with spoon.
Cook it over medium flame and stir it constantly until the mixture boils. stirring is required so that the mixture does not stuck at the bottom of the pan. After a few minutes it starts to thicken and the colour of the mixture changes to chocolate.
When the mixture becomes thick, remove it from heat. Add butter and vanilla into the mixture. stir well to mix.
Pudding is ready. Now pour it into searving bowls and refrigerate it for 1 hour.

Nutrition Facts:
Chocolate pudding (Amount Per 100 grams)

Remember that pudding has high calories that lead to weight gain. It can be a healthy dish if fat free milk or skim milk is used instead of whole milk.
Calories 142
Total Fat 4.6g
Saturated fat 1.3g
Polyunsaturated fat 0.1g
Monounsaturated fat 2.7g
Cholesterol 1mg
Sodium 152mg
Potassium 184mg
Total Carbohydrate 23g
Sugar 17g

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Sunday, 20 May 2018

Chilli soyabean ( soya chilli )

Image result for chilli soya

Chilli soya is an Indian-Chinese vegetarian recipe with soya chunks. It is a great protein-source for vegetarians.

Ingredients:

soyabean nuggets,
salt,
1 tblspoon red chilli powder,
maida,
2 tblspoon curd,
1 onion(chopped)
1 tomato (chopped),
1 capsicum (chopped),
tomato sauce,
soya sauce,
oil,
fresh coriander leaves

Process:

First soak soyabeans in hot water for 5 minutes to soften. Squeeze water form soyabeans and keep it in a bowl. Add with it salt, red chilli powder, slight maida to fry soyabeans. Add curd. Mix well with the soyabeans to fry well.
Heat oil in a pan and fry the soyabeans till its turn golden.
Heat oil in a pan and light fry the onion. Then add capsicum, chopped tomato, salt, red chilli powder in it. Stir it well. Cover it for sometime in low flame to boil quickly. After that add soya sauce and tomato sauce. Mix it well. Add fried soyabeans in it and cook for few seconds.
Now soya chilli is ready to serve. Garnish it with coriander leaves.

Nutrition Facts:
Servings Per Recipe: 10
Serving Size: 1 serving

Calories 187.2
Total Fat 4.0 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 502.0 mg
Potassium 589.9 mg
Total Carbohydrate 28.2 g
Sugars 7.7 g
Protein 11.7 g
Vitamin A 29.5 %

Saturday, 19 May 2018

Dahi Vada


Related image


Dahi Vada is one of the classic north Indian snack chat.

Ingredients for dahi vada:

1 cup urad dal,
1 pinch beking soda,
1 pinch asafoetida(hing),
2 cup dahi(curd),
roasted cumin powder,
green coriander cutney,
sweet tamarind chutney,
red chilli powder,
salt & sugar,

a)green coriander cutney recipe:

Grind 2 cup fresh coriender leaves, 2 peeled garlic cloves, 2 green chilli, salt, 2 tsp lemon juice, 2 roasted cumin powder(roast the cumit seeds on tawa and grind it) and slight water. Green corriander chutney is ready.

b)Ingredients for sweet tamarind chutney:

half cup tamarind pulp, 1 cup sugar, 1 teaspoon ginger powder, 1 teaspoon roasted cumin powder, 1 teaspoon red chilli powder, 1 teaspoon black salt, salt, garam masala, 2 finely chopped dates, kismis(raisin), 2 tblspoon muskmelon seeds

Recipe of sweet tamarind chutney:

Heat water in a pan. add tamarind pulp and sugar in it. Add ginger powder, roasted cumin powder, red chilli powder, black salt, salt, garam masala. Boil it until its thick.  Add dates and kismis. when pulp is ready add muskmelon seeds for good flavour. after few seconds turn off the gas burner. cool it and use your sweet tamarind chutney to dahi vada.

Recipe for dahi vada:

1) Rinse the lentils(urad dal) for 3/4 times in water and soak it for 7/8 hours. Drain water and grind letils to form a smooth batter. Take the batter in a bowl. Add beking soda. Stir it for 4/5 minutes to make it more soft and fluffy.
Heat a pan with oil. Add spoonful of battar in the oil to make 'vada'. Fry the vadas till they become golden.
2)Heat a pan with oil. Add pinch of  asafoetida(hing). take a bowl with water and add this hot oil in water. Add pinch of salt. Then add the vadas to the water. Soak for 15 minutes.
3) Take 2 cup dahi(curd) in a bowl. whisk it with sugar and salt till smooth. Place the vadas in dahi.
Garnish dahi vada with green coriander cutney, sweet tamarind chutney, red chilli powder, roasted cumin powder.
Dahi vada is now ready to serve.

Nutrition Facts of Dahi Vada: Servings:1 ball

Calories 131
Total Fat 0 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Sugars 2 g
Cholesterol 0 mg
Vitamin A 2%
Vitamin C 4%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.




Friday, 18 May 2018

Quick Breakfast - Rava Idli

Related image

 Oops, there is no time in hand. You are late in the morning for office, but you have to  prepare breakfast for everyone. What to do? No idea?  The delicious recipe of rava idli can help you. This is a popular south Indian dish.

Ingredients:

1 cup sooji,
half cup curd,
little oil and ghee,
1 teaspoon master seeds,
20/30 pieces of kaju and kismis(raisin),
10/12 curry leaves,
2 tablespoons chopped capsicum,
1 medium-sized carrot (grated)
1 spoon ginger (grated)
2 green chilli(chopped)
2 teaspoons coriander leaves,
1 teaspoon ino salt

Method:

First make a paste in a bowl of 1 cup sooji, half cup curd, little salt and water.  Put the pan on the gas oven and put some oil and ghee into it. Give mustard seeds into hot oil.  Slightly stir it with kaju and kismis Then add curry leaves, capsicum,  carrots , grated ginger, chopped green chili, salt, and coriander leaves and stir well. Mix this mixture with sooji-curd paste. Mix little water with it and add Ino salt. Put oil in the idli stand bowl, pour 2 spoons of mixture paste and keep it in micro-oven. Take it out after 2 minutes. Now your delicious breakfast is ready to serve.

Nutrition Facts: Servings:1 rava idli  
Calories 70
Total Fat 2g
Saturated 1g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg
Sugars 0g
Sodium 110mg

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.