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Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..

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This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..

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A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now πŸ™‚

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Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
 
Ingredients
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
Instructions
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
Notes
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great πŸ™‚ If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped πŸ™‚
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.

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I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks πŸ™‚

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Palak Paneer Recipe – Dhaba Style | Indian Main-Course

Hey Foodies,

What’s so great about winters? It’s Fresh Peas, Spinach, Sarson ka Saag, Strawberrys, and more.. So, recently on a trip, We were running out of time for the return so we hopped into a dhaba kind restaurant and quickly said Palak Paneer and naans.. My god, the hunger and how we(Me and Dad) finished the whole plate of Palak Paneer and Naans! And the taste was out-stannddiiinggg! And believe me, I had never liked palak paneer earlier..

palakpaneerrsdsir1

So, as the winters were here, I thought to make some at home, Umm.. It was good but not like, then kept trying other ways.. Sometimes loads of garlic, sometimes extremely acidic,Β sometimes with some thickener, sometimes.. And went on, Unless i thought to avoid the blanching and make the gravy in one go like make the masala and add spinach and puree.. And breezee, it was awesome, and better than the dhaba πŸ˜€ πŸ˜€ πŸ˜€

palakpaneerrsdsir4

Look, look at that! If you aren’t a fan of it, I would strongly suggest you to try this recipe.. So good, mouthwatering.. Wish there was a technology which would make food be able to taste from the screen.. πŸ˜€

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Palak Paneer Recipe - Dhaba Style | Indian Main-Course
 
Ingredients
  • Palak / Spinach – 3 Bunches (chopped)
  • Paneer – 225g
  • Cream – 2 Tb.
  • Onion – 1 (roughly chopped)
  • Tomato – 1 (roughly chopped)
  • Coriander – ΒΌ cup
  • Ginger – ½” (grated)
  • Nutmeg / Jaiphal – a pinch (grated)
  • Garlic – 5-6 Cloves (chopped)
  • Green Chili – 1 (chopped)
  • Bayleaf - 2
  • Cumin Seeds – Β½ tsp
  • Yogurt – ΒΌ Cup
  • Oil – 1 Tbsp
  • Cumin Powder – Β½ tsp
  • Coriander Powder – Β½ tsp
  • Red Chili Powder – Β½ tsp
  • Turmeric – ΒΌ tsp or less
  • Sugar – ΒΌ tsp or less
  • Salt – to taste
Instructions
  1. Start by heating up a pan, add a tablespoon of oil. To the hot oil, add the cumin seeds. Let them splutter, then add bayleaf, grated ginger, chopped garlic and green chili. Stir well.
  2. Once slightly cooked, add one roughly chopped onion and stir.. Add lil bit of salt and cook till it goes pink. Add the chopped tomatoes and cook till they are mushy.
  3. Switch off the flame and let the pan cool a little bit. Then add in the smooth yogurt and stir well for about a minute. Time for the spices – ΒΌ tsp turmeric, Β½ tsp coriander powder, Β½ tsp cumin powder, Β½ tsp red chili powder and then grate in some nutmeg.
  4. Start the flame in low, and stir well and cook until starts getting a simmer. If the mixture seems dry 2-3 more tbsp. yogurt can be added. Add the sugar and mix well, then comes in the chopped spinach.
  5. Keep stirring and cook till the volume reduces, and the spinach is slightly wilted. After the volume is reduced, cook for another minute. Switch off the flame, add the coriander mix and make a paste out of it.
  6. Heat up a pan, add the paste and get it to a simmer.. Add more salt if required, also add the 2 tbsp cream. Mix well.
  7. Grate about 25-30 grams of paneer straight in the pan, and chop rest.. Mix well, and Serve Hot! Enjoy πŸ™‚
Notes
Notes:
Paste : Its upto you to make a thick, coarse paste with specks of spinach, and so on or make a silky smooth one.. I personally like the thick paste with specks which hand blender makes well πŸ™‚
Tips on the Green Color : Adding something acidic helps, like curd or lemon.. Curd is in the recipe which gives a good taste and helps. Do not Cover the pan at all, always cook in open pan.
I prefer to just chop the spinach and use.. If you wish, you can blanch the spinach, then chop and then add.. But I prefer this way. If blanching is your thing, you can add a pinch of baking soda in the water.. it will make sure its greener!
Β½ tsp Slightly Broiled and Hand Crushed Dry Kasoori Methi/Fenugreek can be added in the end.
If you wish, you can fry the paneer. Or add about Β½ tsp oil in a pan, add the paneer and kind of shallow fry them then add the paste..
If you want strands of onions in the end result, you can chop 1 more onion into Half Moons and then kind of open them.. Then take Β½ tsp oil in a pan and then add the onions cook for a minute then add the puree.. The place I had palak paneer had such onion strands.. Bothways taste amusing!
Video Recipe –

Β 

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What are you waiting for, try this and enjoy the awesomeness! πŸ™‚ πŸ˜€

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Once you try this, and you’ll always make it this way and prefer making than ordering cause it gets ready so fast! πŸ™‚ That’s all for today!
Thanks πŸ™‚

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Garlic Naans Recipe In Tawa – Eggless Naan Recipe Without Oven and Tandoor

Hey Foodies,

We all enjoy naans, but have you tried garlic naans? Yes, Great, let’s make them at home without eggs, oven tandoor.. No? You gotta try this, its awesome! πŸ˜€

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The bread, that we enjoy the most in restaurants, Naans topped with Garlic and Coriander takes it to next level!

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Let’s dive right into the text recipe :

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Garlic Naans Recipe In Tawa - Eggless Naan Recipe Without Oven and Tandoor
 
Ingredients
  • Flour - 2 Cups + More for dusting
  • Warm Water - As required
  • Yeast - ½ tbsp
  • Sugar - 1 Tbsp
  • Salt - to taste
  • Oil - 1 tbsp
  • Garlic - ⅓ Cup [half chopped and half grated]
  • Coriander Chopped - 3 tbsp
  • Butter - To Brush
Instructions
  1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
  2. In a large mixing bowl/kitchen platform take 2 cups of flour, add salt to taste. Along with the proofed yeast mixture.
  3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
  4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
  5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
  6. Mix the garlic and coriander in a bowl for the topping.
  7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
  8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
  9. Flip the naan on its back, and smear water in here. Just make sure to wet it, neither too much water nor less. Take the naan and stick to the hot pan on the water side.
  10. Let the naan cook for a couple seconds, then flip the tawa and cook it in the flame. The naan would be stuck to the tawa, and you'd be lifting and flipping the tawa to cook the naan in direct flame for even cooking and brown spots.
  11. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!

Now, what are you looking forward to? Do try these, because these are fantastic! I do have shared Yeast Free way to make Naans in Tawa here :Β https://www.youtube.com/watch?v=w0FBc7-Acs8 πŸ™‚

That’s all for today, Thanks πŸ™‚

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Paneer Sabzi in 5 mins from Scratch – Delicious Indian Sabzi | Stir it Up, QUICK

Hey Foodies,

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!

Paneer Sabzi 5 min-5

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” πŸ™‚

Paneer Sabzi 5 min-1

So, when the recipe is quick, why waste time talking about it?

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Paneer Sabzi in 5 mins from Scratch - Delicious Indian Main Course | Stir it Up, QUICK!
 
Ingredients
  • 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]
Instructions
  1. Start by heating a pan, add a tbsp of oil.
  2. 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.
  3. Stir well, add salt to taste and then let them cook in medium flame while they're cooking grate two tomatoes using a grater.
  4. 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.
  5. 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.
  6. 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!
Notes
You can serve this as a dry sabzi as well, by skipping the milk.

Paneer Sabzi 5 min-2

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 πŸ™‚

Thanks

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Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!

Hey Foodies,

There are times, when we’re out of time! Agree?

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So, here’s my Quick to make Veg Pulao Recipe.. Well, It just takes 2-3 mins of active time, and rest all the cooking happens on the microwave.. And you know what? While the rice cooks, you can stir up a lipsmacking paneer sabzi from scratch as well, Recipe coming next week!

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Let’s get cooking πŸ™‚

Text Recipe :

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Vegetable Pulav Recipe in 15 Mins / Microwave Veg Pulao | Stir it Up, QUICK!
 
Ingredients
  • Rice - 1 Cup [Soaked for 10 mins or more]
  • Oil - ½ Tbsp
  • Cumin Seeds - 1 Tsp
  • Chili - 1 Tsp
  • Carrots - 3-4 Tbsp
  • Peas - 3-4 Tbsp
  • Corn - 3-4 Tbsp
  • French Beans - 3-4 Tbsp
  • Salt - To Taste
  • Coriander - 1 Tbsp
Instructions
  1. Start by adding the oil, cumin seeds, chili and all the veggies and the salt in a bowl. Stir it up, and Microwave for 1 minute at full power.
  2. Add the soaked rice, and two cups of water. Microwave for 14 minutes at full power. Mine is a 800w, adjust time as per your one.
  3. Let the rice rest for 10 mins before serving, add some coriander and fluff it up! Serve hot, as it is with some raita or some of our Paneer Sabzi.

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Easy to make, Yet one of most delicious things.. Comfort food it is after-all! Thanks for tuning in, thats it for today πŸ™‚

Thanks

Yaman

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Navratan Korma – Restaurant Style Recipe

Hey,

Navratan Korma, nine jewels in a rich creamy korma gravy.

Navratan Korma4

This mild-ly sweet korma is a favorite of everyone, and goes well with almost any bread or rice preparation.. I love to eat it just as it is as well, so Let’s get to see how to make this Restaurant Style.

Navratan Korma3 Navratan Korma1

Text Recipe

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Navratan Korma - Restaurant Style Recipe
 
Ingredients
  • The Ratans : Potatoes - ¼ Cup (Parboiled)
  • French Beans - ¼ Cup (Parboiled)
  • Carrots - ¼ Cup (Parboiled)
  • Peas - ¼ Cup (Parboiled)
  • Paneer - ¼ Cup
  • Cashews - 2-3 Tbsp
  • Raisins - 2-3 Tbsp
  • Pineapple - ¼ Cup
  • Apple - ¼ Cup
  • Pomegranate - 2-3 Tbsp
  • Other Ingredients - Onion - 1 Large (Sliced and Fried)
  • Cashewnuts - 2 Tbsp
  • Khus-Khus / Poppy Seeds - 1 Tbsp
  • Magaz / Melon Seeds - 1 Tbsp
  • Oil - 2½ Tbsp
  • Ghee - ½ Tbsp
  • Shahi Jeera / Black Cumin - ½ Tsp
  • Ginger Garlic Paste - ¼ tsp
  • Green Chili - ½ Tsp
  • Cardamom - 2
  • Bayleaf - 1
  • Cloves - 2
  • Salt - As desired
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp (Kashmiri Preferred)
  • Coriander Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Cumin Powder - ½ Tsp (upto 1 tsp can be added if preferred more)
  • Chat Masala - ½ Tsp
  • Tomato ketchup - 2 tbsp (Or puree of 1 large tomato)
  • Sugar - 1 Tsp (Add more if desired, taste and adjust)
  • Cream - ¼ Cup
  • Saffron - 1 Pinch (Soaked in hot water for a while)
Instructions
  1. Soak the cashews, khus khus and magaz in ½ cup hot water for an hour. Mix with fried onion and make a smooth paste.
  2. Heat Oil and Ghee in a pan, add the shahi jeera,cloves,cardamom, bayleaf. Stir and then add the chopped chili and ginger garlic paste. Cook for a minute.
  3. Add the onion and soaked nuts paste and cook until gets a boil, then add in salt, turmeric, red chili powder, chat masala, coriander powder and cumin powder. Mix well.
  4. Add 1 cup of water and cook for 5 minutes in medium flame. Add the tomato ketchup, mix well and cook for 15 more minutes stirring every 2-3 minutes in medium flame.
  5. Once cooked, add the sugar and cream. Mix well and adjust consistency by adding water.
  6. Add the parboiled potato, peas, carrot and beans, along with cashews and raisins. Mix well and cook for 5 minutes.
  7. Then add the paneer, pineapple and apple. (You can add pomegranate as well.) Mix well, add saffron and cook for 5 minutes.
  8. Garnish and ENJOY!
Notes
This Navratan Korma is usually made with Potato, Peas, Beans, Carrot, Paneer, Cashews, Raisins and Pineapple and Apple. You can add cauliflower as well, i prefer to skip it.
1 Tbsp of Condensed Milk can be added at the last.

Navratan Korma2

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So, what are you waiting for? Try it and Enjoy the Royal Mughlai Cuisine! πŸ™‚

That’s it for today,

Thanks!

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Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks

Hey,

Today, let’s cook up a very popular breadΒ appetizer/snack that is splendid to the eyes, as well as to your tastebuds!

Cheesygarlicbread (1)

Well, this is Cheese and Corn Stuffed Garlic Bread Sticks, or in other words Stuffed Garlic Bread Sticks.. Let’s dive in!

Cheesygarlicbread (3)

Cheesygarlicbread (4)

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Very easy to make, yet one of the most delicious dishes.. Dominos serves this in there menu, and Here I’m showing my way to make it πŸ™‚ Bdw. looks cheesy na?

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Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed Garlic Bread Sticks
 
Ingredients
  • For Dough - Plain Flour - 1¼ Cup
  • Instant Yeast - ½ Tsp
  • Sugar - 1 Tsp
  • Garlic Cloves - 8-10 {Chopped Fine/Minced}
  • Garlic Powder - ½ Tsp
  • Onion Powder - ¼ Tsp
  • Salt - To Taste
  • Oil - 2 Tbsp
  • Oregano - ½ Tsp
  • Basil - ¼ Tsp
  • Thyme - ¼ Tsp
  • Chili Flakes - ½ Tsp
  • For Spice Mix - Salt - 1½ Tsp
  • Black Pepper - ¾ Tsp
  • Oregano - 2 Tsp
  • Garlic Powder - 1½ Tsp
  • Onion Powder - ½ Tsp
  • Basil - ½ Tsp
  • Rosemary - ½ Tsp
  • Thyme - ½ Tsp
  • Red Chili Flakes - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp
  • Amchoor Powder - ½ Tsp
  • Sugar - ¼ Tsp (Optional)
  • For making the breadsticks - Corn Meal - To Dust
  • Mayonnaise - 2 Tbsp
  • Grated Cheddar Cheese - About ⅓ Cup
  • Sweet Corn Kernels - 3-4 Tbsp
  • Jalapenos - 2 Tbsp {Small chunks}
  • Grated Mozzarella Cheese - Little more than ⅓ Cup
  • Spice Mix - As Required
  • Butter - To Grease
  • Oregano - ¼ Tsp
Instructions
  1. For the dough : add the yeast and sugar to ½ cup water and keep aside for 10 mins.
  2. In a mixing bowl, add all the rest ingredients and mix well add the yeast and water mix and make a dough if needed add more warm water. Knead the dough for 5-6 mins.
  3. Place the dough in a greased bowl and cover with a damp towel/cling warp and let it prove for a hour or until its doubled.
  4. For Spice Mix - Add all the ingredients in a mortar-pestle and pestle it down until well combined and grounded for about 10-12 mins.
  5. For making the breadsticks - After the dough has proved, take it out and place it in a corn meal dusted surface and knead for a minute or two.
  6. Roll the dough out to 26cm diameter in a corn meal dusted surface.
  7. Spread mayonnaise in one side of the dough(in a semi circle way), get some cheddar cheese in, followed by sweet corn kernels, jalapenos, a little of spice mix and mozzarella cheese.
  8. Apply water in the edges and fold over. Press down the edges. Something like a calzone it is so far.
  9. Transfer this to a tawa/pizza tray which is very well greased with butter. Make slits in the bread at 1 inch difference to make the slits but just make slowly and dont go to the bottom.
  10. Take butter and grease the bread with it. Sprinkle the spice mix over and a little of oregano.
  11. If you like more of bread structure, let it rest for 25-30 mins before baking. Otherwise bake it right away at 200 C in a preheated oven for 20-25 mins or until its well baked.
  12. Give your temptations a wait of 10 mins before slicing.. Slice and serve..
Notes
I usually add the spice mix in the dough instead of adding the oregano, basil, thyme, chili flakes. Works both ways and taste awesome both ways.
Video :

Cheesygarlicbread (2)

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So, whatcha waitin? Make and enjoy πŸ™‚ Liked it? Make sure you share it with your friends πŸ™‚

Thankzzz..Β 

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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen

Hey Foodies,

Thanks a milli to you.. We’ve made a new kitchen.. Thanks a ton for your love and support.. Keep showering and I’ll bring exciting recipes for you πŸ™‚ Haven’t you checked the pics of our kitchen? How can it be? Aren’t you following us onΒ Facebook,Β Google+,Β Twitter??? Go ahead, follow us there and check the pictures.. πŸ™‚

DalTadkaDhaba1

Ofcourse after boiling some milk and making halwa(following typical rituals :P), I made some Dal Tadka which is in typical Dhaba Style, Well some restaurants(or starred dhabas :P) are also coming with this type of taste..

DalTadkaDhaba2

With some Naans, Kulchas, Pulav or simple steamed Rice, This is a blessing to have! So, let’s ring on the recipe..


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Dal Tadka Recipe | Dhaba / Restaurant Style | New Kitchen
 
Ingredients
  • Moong Dal / Skinless Green Gram - 3 Tbsp
  • Tuvar Dal / Split Pigeon Pea - 2 Tbsp
  • Chana Dal - Split Bengal Gram - 2 Tbsp
  • Urad Dal / Skinless Black Gram - 1 Tbsp
  • Moong Chikla Dal / Split Green Gram - 1 Tbsp
  • Salt - To Taste
  • Haldi / Turmeric - ½ Tsp
  • Tomatoes [Roughly Pureed] - 4
  • Onions [Chopped Fine] - 3
  • Ghee - 3 Tbsp
  • Cumin Seeds - 1 Tsp
  • Ginger - 1"
  • Garlic - 7-8 Pods
  • Green Chili - 2
  • Dried Red Chili - 3-4
  • Bay Leaf - 2
  • Hing - ¼ Tsp
  • Cardamom - 2-3 {Crushed}
  • Whole Coriander Seeds- 1 Tsp {Crushed}
  • Chili Flakes - ½ Tsp
  • Chopped Coriander - Handful
  • Cumin Powder - 1 Tsp
  • Garam Masala - ½ Tsp
  • Kashimiri Red Chili Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Amchoor Powder - ¾ Tsp
  • Kasoori Methi{roasted and crushed} - ½ Tsp
  • Charcoal - 1 small piece
  • Ghee - ½ Tsp
Instructions
  1. Wash twice and soak the dals in a cup of water for 30 minutes. Pressure Cook the dals with some more water added about ½ cup, salt to taste and ½ tsp haldi for 4 whistles on high, then leave for 2 minutes in medium flame.
  2. Heat up ghee in a pan. Crush up ginger, garlic and chili using a mortar-pestle. Add the cumin seeds to the ghee, once sizzles add the bayleaf, dried red chili, hing, along with the crushed mixture.
  3. Saute for a moment, add the cardamom, crushed coriander seeds, chili flakes. cook for a minute.
  4. Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.
  5. Once done, add a handful of chopped coriander, cumin powder, garam masala, kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
  6. Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick. Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame.
  7. Heat up a charcoal until fiery red. Place a small stainless steel bowl in the dal and make sure it stays and does not sink, put in the hot charcoal and pour in a few drops of ghee. Quickly cover the pan. This will bring the real dhaba/restaurant taste, the smoky taste. Let this be like for 10 mins.
  8. Take the bowl out, mix the dal and relish!
Notes
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to.

DalTadkaDhaba3

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Paneer Tikka Masala – Restaurant Style Recipe / How to cook tikka in Charcoal at home.

Hey,

Paneer Tikka is one of the starters which we relish to the core whether its anytime in the day or year, and its bigger brother Paneer Tikka Masala is a dish we all order..

PaneerTM (1)

Why order from a restaurant, cause it has a subtle flavor and a distinct smokey aroma and taste.. All, that magic is in the charcoal..

PaneerTM (3)

You must have tried PTM someday or the other right? And the recipe called for either grill on a tawa or oven.. It must have came out good, but there was lack of something right? Its smoke/charcoal dear!!! And without the real cooking in charcoal, it can led to a butter-paneer style.. Which is good, but.. So, let’s get to the recipe πŸ˜€

PTMT

Videofy yourself first πŸ˜›

Now textie?
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Paneer Tikka Masala - Restaurant Style Recipe / How to cook tikka in Charcoal at home.
 
Ingredients
  • For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness)
  • Diced Onions and Bell Peppers - 1 Cup
  • Roasted Gram Flour / Sattu / Besan - 2 Tb
  • Yogurt - ¼ Cup
  • Salt - To Taste
  • Chat Masala - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Garam masala - 1½ Tsp
  • Chopped Ginger - 1½ Tsp
  • Chopped Garlic - 1½ Tsp
  • Cumin Powder - 1½ Tsp
  • Kashmiri Red Chili Powder - 2 Tsp {Or more}
  • Pepper - ½ Tsp
  • Canola Oil - 4 Tbsp
  • Other :Charcoal - 2 Cups
  • Wooden Skewers - 5 {Soaked in water for 30 mins)
  • For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
  • Brown Onion Paste - From 3 Large Onions
  • Canola Oil - 5 Tbsp
  • Coriander - ¼ Cup
  • Chilies - 3 {Slit}
  • Salt - To Taste
  • Lemon Juice - 1 Tsp
  • Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
  • Black Cardamom - 4 {Crush, opened}
  • Coriander Powder - 1 Tsp
  • Black pepper - ¼ Tsp
  • Kashmiri Red Chili Powder - 1½ Tsp
  • Ginger and Garlic - ½ Tsp Each (Minced)
  • Fresh Cream - 1 Tsp
  • Leftover Marinate - As much is left.
  • Artificial Food Color - ⅛ Tsp {Optional}
  • Sugar - ¼ Tsp {Optional}
Instructions
  1. For Tikka : Into a mixing bowl, add all the dry spices and sattu. Mix well. Add yogurt, little at a time till you get a thick paste.
  2. Add in the ginger, garlic, lemon juice. In a small pan add 2 Tb canola oil. Once it starts smoking, switch off the flame and pour in the smoky oil to the marinate. Stir well.
  3. Throw in the onions, peppers and paneer. Get your hands in there and make sure it coats well. Cover with cling wrap and refrigerate for 30 mins(more is better).
  4. Heat up a gas tandoor/baati maker and place in the charcoal. Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
  5. Skewer the marinated paneer and veggies in any order to the wooden skewer and keep in a plate for a moment. Once done, take the skewers and place this inside the tandoor on the grill rack.
  6. Cover and cook for 2-3 mins.
  7. To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after 2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
  8. Try to turn them over, being extremely careful as it can catch fire. Now cook for another 2-3 minutes uncovered.
  9. Take them out and keep aside. These are so delicious that you cannot stop yourself from eating them.. But, save some for the sabzi πŸ˜›
  10. For Masala / Gravy - In a wok, add the canola oil, Once hot add the black cardamoms, once it sizzles, add the ginger garlic and cook till the raw flavor is gone.
  11. Spoon out the brown onion paste and stir well. Cook for 2-3 minutes. Add salt to taste and pour in the boiled tomato paste.
  12. Cook till it starts leaving sides and oil, then add the kashmiri red chili powder, pepper powder, coriander powder. Cook for a minute or two.
  13. Add the red food color(optional), leftover marinate, sugar.. Stir well, and also add half of the corn flour mix, and stir well.. This will make the masala silky, if it does not, add the rest of it. Stir well and cook for a minute or two.
  14. Add a tsp of fresh cream, coriander, green chili, lemon juice, and stir well. Add the paneer tikka and stir gently, Pour in ¼ cup water if its very thick. Cover and cook for 2 minutes and serve HOT!
Notes
Be extremely careful with the charcoal tandoor. It can catch little bit of fire at any time, so be careful. The effort is all worth, the result would be one of the bestest dish!
Alternatively, you can grill the veggies in a tawa/grill tawa/grill modes on microwave/oven at the max temp. For the smokey flavor, you can add a drop of liquid smoke if you wish to. On the other way, you can place some active charcoal on a baking sheet on the lower rack and grill the tikka in middle rack. πŸ™‚
For the boiled tomato puree, I took 5 tomatoes, chopped then boiled in ¼ cup water for 5 minutes, and pureed.
For Brown Onion Paste, Slice, Fry and blend the onions with some water if it does not grind up.

I’m sure, you would go gaga over this, and would just go on lickingΒ fingers bowls and spoons πŸ˜› Pair this awesome sabzi with anything, Steam Rice, Roti, Paratha, Naan, anything! πŸ™‚

PaneerTM (4)

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Nnnjooyyy πŸ™‚

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Eggless Ladi Pav Buns Recipe – Feather Soft / Dinner Rolls| Eggless Baking

Hey ya,

Pav Buns, Ladi Pav, Dinner Rolls. Whatever you call, but making them at home is a pain isn’t it? Well, Not now..

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I’ve experimented and have got bread as hard as rock to the fluffiest-moistest-spongiest-softest ones.. Tangzhong to a recipe from a baker.. So finally, here comes my perfect eggless ladi pav buns which are feather soft! πŸ™‚

4-GIF1 (3)

Textie Version is what you are for? Lol, here you go!
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Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 2 Cups / 250 Gms
  • Milk - ¾ Cup + 1½ Tbsp / 190 Ml
  • Salt - 1 Tsp / 5 gms
  • Butter - 4 Tsp / 20 gms
  • Milk Powder - 1½ Tbsp / 15 Gms
  • Instant Yeast - 2 Tsp / 8 gms
  • Sugar - 1 Tbsp / 15 gms
  • Milk & Butter - For Brushing
  • Maida/Flour - for dusting
  • Oil - for greasing
Instructions
  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
  4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
  5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
  6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
  7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
  8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
  9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
  10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
  11. Preheat your oven to 200C for 10 minutes.
  12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
  13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!
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Now, what are you waiting for, You’ve got the perfect recipe in hands, jump right onto your kitchen and let the pavs come out πŸ™‚

That’s it for today!

Hope to hear from you soon :)

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