We’re all short of time at times.. And Quick to make Recipes come to rescue.. This Stir it Up, QUICK series is all about that!
This Paneer Sabzi is a to-go sabzi of my mumma! She makes it all the time whenever she runs out of time.. With just a couple of ingredients that are available in everyone’s pantry this better be the “to-go recipe” 🙂
So, when the recipe is quick, why waste time talking about it?
Paneer Sabzi in 5 mins from Scratch - Delicious Indian Main Course | Stir it Up, QUICK!
Oil - 1 Tbsp
Onion - 1 Med Size
Cumin Seeds - 1 Tsp
Salt - To Taste
Tomatoes- 2 Med Size
Red Chili Powder - ½ Tsp
Turmeric Powder - ¼ Tsp
Coriander Powder - 1 Tsp
Paneer - ½ [Chopped]
Milk - As required
Chopped Coriander - 2-3 tbsp
Sugar - ½ tsp [Optional]
Start by heating a pan, add a tbsp of oil.
While the oil is getting hot, take one onion and grate it using a grater. As the oil gets hot, add a tsp of cumin seeds and once they sizzle, add the grated onion.
Stir well, add salt to taste and then let them cook in medium flame while they're cooking grate two tomatoes using a grater.
Once the onions are cooked well, add the grated tomatoes and cook for about 30-40 seconds or until some what moisture is evaporated in high flame.
Add the chili powder, turmeric and stir. Then add the coriander powder and cook the masalas well for about 30-40 in high flame. Add sugar if desired.
Add the chopped paneer and stir well. Add about a ¼ cup of milk and stir well, add more if desired. Get this to a boil, finish with chopped coriander and ENJOY!
You can serve this as a dry sabzi as well, by skipping the milk.
Not only when you’re short of time, many of our friends want to enjoy comfort food at home that can be made quick and fast without a lot of ingredients, and this is all about! This paneer sabzi is easy to make and quick to slurp.. With all the comfort, totally our comfortfood!! Make and enjoy 🙂
In a mixing bowl, add the flour, sugar, baking powder, milk powder, sago starch, vanilla essence, melted butter and a little milk at a time to make a batter.
Make pancakes in a medium hot pan greased with a little bit of butter by pouring a ladle full and flipping them over when you see bubbles. Cook for another moment until the other side is also slight golden.
Stack, Drizzle topping and SERVE!
Watch, the video recipe which is less than a minute long ->
Wait no longer, try it out and let me know it goes.. 🙂
That’s all for today, would be coming with more Stir it Up, Quick Videos soon.. It was our first and we’ll make it better as we make more 🙂
We’re in the festive mood and as the Diwali is just around the corner.. So here’s the second recipe on #FusionDiwali, Indian Sweets Fusionified..!
Well, we all make or buy the Nariyal Laddus/Chakki and end up having a lot of them left.. This time, just give them this touch and all will finish in a zzzoott!
This does make a great gift as well, if you wish to gift something homemade.. So, here’s how to make Coconut Macaroons(Stress on that double “o” for the kind we’re going to make) using our traditional nariyal laddus 🙂
Nariyal Laddus - As Many as you like [each laddu makes 2 macaroons]
Melted Chocolate - As Required
Preheat your oven to 160 C.
Start by taking a laddu, press it with your hand to make a oblong shape. Now divide into two horizontally and take one macaroon and tap its bottom against a flat surface to make a flat bottom.
Place the macaroons in a baking tray with butterpaper lined and then bake them for 15 mins at 160 C. Broil them further until golden.
Let them cool completely, after which make designs using melted chocolate on top of them, let it set and ENJOY THE FESTIVE SEASON! 🙂
Don't want to make it with laddus, or dont have the laddus on hand and want to make these? Just take 150ml of Condensed Milk along with 200gms of dessicated or shredded coconut, mix well then add 3 tbsp plain flour. Make portions and bake 🙂 Want to make some laddus for this, watch the video Nariyal Chakki/Laddo Video on our channel.
That sounds easy right? Its even easier than it sounds.. Din’t got with the steps? Watch the video:
These turn out to be tooo goood, so make sure to try and let me know how it goes.. Completely different from the normal laddus it is, and gluten free, egg free as well! So, do try this festive season! 🙂 Bye for today..
Well, a lot of the times we think what to serve as a dip.. Specially when we’re in a hurry.. Sure, there are many dips available in Market but nothing like homemade right? Here, I bring my eggless mayonnaise recipe.. Tastes excellent, specially with fries! 🙂
We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..
Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛
Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
For Chocolate Cake - Milk - ¾ Cup
Vinegar - ¾ Tbsp
Vanilla Essence - ½ Tsp
Oil - 3 Tbsp
Flour - ¾ Cup
Powdered Sugar - ¾ Cup
Corn Flour - 1 Tbsp
Cocoa Powder - 2 Tbsp
Baking Soda - ½ Tsp
Oil - To Grease
For Icing - Amul Cream - 2 Packs of 200 ml.
Powdered Sugar - ¼ Cup
Dark Chocolate - 150 grams
For Assembling: Cocoa Powder - ½ Tsp
Sugar - 3 Tbsp
Cherries - 10-12
Melted Dark Chocolate - 50g
Melted White Chocolate - 50g
Dark Chocolate - For Making Shavings
White Chocolate - For Making Shavings
In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
Pour in the wet mixture to the dry and whisk well.
Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
Add powdered sugar and keep aside for a moment.
Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
Once melted, keep aside till it cools off to room temperature.
Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.
I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂
Hie! Now, I bring delectable food every Wednesday and Saturday, Just for you!
Gujarati Food is everywhere, and we love it too, isn’t it? We adore fafdas and papaya sambharo.. I use to always think what was that yellow thing served with fafdas, its so delicious.. Finally came to know it is Raw Papaya Salad or Sambharo.. Then, my experiments and got the perfect result.. But raw papaya’s aren’t available all the time right? So, cabbage is the substitute.. Oh yes, Fafda is a fried snack made with besan or chickpea flour..
Cabbage. Yes, not everyone likes it.. But this preparation is sweet, sour, spicy, crunchy.. Its going to be adored for sure! I can eat this as it is, but this goes to next level when had with fafdas.. So, lets make..
Heat up the oil, temper the mustard. Once crackles, add in the chili and curry leaves.
Lower the flame to the lowest or switch off the flame. Proceed by adding the turmeric, cabbage, salt, sugar, lemon juice. Basically everything.
Stir around nicely and serve!
Do not cook this, If it cooks even a little bit. the cabbage will leave the moisture and will turn soggy/soft. We want the crunchiness from it.. I prefer to switch off the flame right after i add the cabbage..
I can eat all that in a couple of seconds.. Its phenomenal! Be sure to try it
Such a simple recipe it is isn’t it? Why not have a look at the video recipe, it gets even simpler!
There are times when suddenly milk curdles.. And we make paneer out of it.. Same happened with me, but when i was making condensed milk. Which meant it was heavily sweet. and hence much cant be done there!
After thinking a lot, thought why not make Paneer bhurji, with loads of veggies and chili. The veggies would give the slight
crunch, chili ofcourse would give the heat, paneer’s creaminess will be there ofcourse. All in all, the dish would be perfect!
We all crave for something Indo-Chinese a lot of times!!
And almost 95% of the time, we make a kind of manchurian! Whether its Cauliflower Manchurian or Mix Veg Manchurian or Babycorn Manchurian or Paneer Manchur… Its everyone’s favorite! We’ll make Manchurian soon.. What about a side dish with manchurian?
Today, we’ll make Fried Rice, in a jiffy! But, eh! Dont think that it gets ready in a jiffy that means it might not be so great! It is extremely pleasing!
Heat a pan/wok to high flame and drop in the oil. Once its hot, stir in the garlic and green chili.
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Add salt, pepper, all in one sauce and mix well! Add in the rice and stir well!
Substitute for All in one sauce- Wee bit of - Soy Sauce, Schezwan Sauce, Chili Sauce. Cook in high heat. Veggies should be crunchy, so make sure not to cook more than a few seconds!
Enjoy this fried rice when you crave for something Indo Chinese or anytime.. Its quick to make, delicious to eat, and healthy too!!! Tastes delicious as it is and phenomenal with a Manchurian!!
Why not spend 2 minutes to make the recipe even easier to understand?