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Amritsari Kulcha Recipe | Perfect Crispy Layered Aloo Naan in Tawa – CookingShooking

Hey Foodies,

If you’ve been to Amritsar then you must have seen in every nook and corner a dhaba or a eating joint, which serves Plain and stuffed Kulcha. Amritsar is no doubt the food heaven that serves all and any kind of Indian breads, from plain to stuffed, you name it and you’ll get it. Today we are focusing on one of the many plain stuffed bread that is stuffed Amritsari Aloo Kulcha. The dough is made with flour and baking powder, kneaded to a soft dough and then laminated and layered with butter or ghee, this steps gives the kulcha it’s layers and texture. Stuffed perfectly with seasoned potatoes stuffing, and then cooked on a tava over directly flame until soft and crispy. Served with Pindi Chole or just plain curd and pickles. Do try.

Recipe below!

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Paneer Masala Recipe – Dhaba Style Panner Dish – CookingShooking

Hey Foodies,

Indian curries are worldwide famous. Almost every country in the world has Indian restaurants cropping up by the day. But somewhere in the entire hustle bustle the authentic taste of all signature dishes is lost. So if you are looking to get the authentic dhaba style paneer recipe, then let’s get back to the basic and begin from here, today’s recipe is of Paneer Masala. Soft marinated paneer, tossed and slightly warmed, slow cooked with aromatic blend of spices in rich tomato based gravy. Try making this dhaba style paneer dish and bring back the Magic.

Recipe below!

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Gobi Manchurian | Easy & Crispy Restaurant Style Recipe – CookingShooking

Hey Foodies,

Anyone who is living in India is well aware of the famous Indo-Chinese dish called as Gobi Manchurian. This is a dish which caters to our Indian palate and also allows our vegetarian friends to enjoy Indo Chinese cuisine at its best.  This is a simplistic different take on the regular Manchurian dishes, goodness of the crispy deep fried cauliflower florets tossed in light soya and red chilli sauce gravy, thickened just enough to coat that each and every juicy gobi florets and served hot with a slight sprinkle of fresh spring onions green. Yummy to the core. Let’s quickly make this insanely delicious dish at your upcoming party..full on restaurant style.

Recipe below!

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Vegetable Lasagna in Pan Recipe | No-Egg Homemade Lasagne Sheets – CookingShooking

Hey Foodies,

Who ever said making Lasagna is a tedious process and time consuming…I guess they are right, but i would also like to say that once you see this video you at least won’t fret and make an honest attempt. The uniqueness of this recipe is absolutely nothing is store bought even the lasagna sheets are homemade. Learn the trick and technique to make the pasta sheets, make soft dough with simple staple with flour, salt and oil. Make the filling with fresh vegetables and Italian spices. Assemble the lasagna with layers of marinara and white sauce, pasta sheets and veggie and loads of cheese. Cook until the lasagna is soft from inside and crispy and cheesy from the outside.

Recipe below!

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Litti Chokha In Gas Flame – Sattu Bihari Recipe Without Oven – CookingShooking

Hey Foodies,

Litti chokha is a traditional delicacy mainly eaten in Bihar.  It is a dough ball made up of whole wheat flour and stuffed with roasted sattu or commonly known as chickpea flour, mixed with herbs and spices and then roasted over coal. Served with garlic chutney and chokha which is a potato filling, made with fresh herbs and spices. This dish is often confused with a commonly know dish called Baati, but it is a completely different dish in terms of taste, texture and preparation. Litti chokha is a complete meal as you can serve this at lunch and dinner. Very easy to make and mouthwatering to eat. Do try making it.

Recipe below!

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Kabuli Chana Biryani – One Pot Easy Dinner Recipes

Hey Foodies,

Want to try a Vegetarian Biryani of some different style Here is an easy recipe for Kabuli Chana Biryani prepared in one pot. It is a unique biryani recipe with a blend of rice and pulses, cooked together along with aromatic spices and fresh herbs. Kabuli Chana is commonly used to make Chole, but this time let’s make a one pot hearty meal with Kabuli Chana.

Recipe below!

 

 

 

 

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Paneer Parcha Sabzi Recipe | Indian Main Course – Restaurant Style Indian Recipes

Hey Foodies,

Paneer Parcha, a dish close to paneer pasanda though quite different.

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This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.

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A mild flavored rich birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!

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Recipe below!

 

Pictograph:

Step 1: Add Plain flour to a mixing bowl.

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Little high on the fats, but this paneer parcha tastes divine. Much better than the one I tasted at the restaurant. Why not try this and share a virtual treat with me? That’s all for today, keep cooking & stay fantastic!

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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 🙂

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[widget id=”text-5″]
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 🙂 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 🙂
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 🙂

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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..

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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, 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 😀 😀 😀

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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.. 😀

[widget id=”text-5″]
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 – ¼ cup
  • Ginger – ½” (grated)
  • Nutmeg / Jaiphal – a pinch (grated)
  • Garlic – 5-6 Cloves (chopped)
  • Green Chili – 1 (chopped)
  • Bayleaf - 2
  • Cumin Seeds – ½ tsp
  • Yogurt – ¼ Cup
  • Oil – 1 Tbsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chili Powder – ½ tsp
  • Turmeric – ¼ tsp or less
  • Sugar – ¼ 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 – ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ½ 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 🙂
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 🙂
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!
½ 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 ½ 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 ½ 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 –

 

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What are you waiting for, try this and enjoy the awesomeness! 🙂 😀

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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! 🙂 That’s all for today!
Thanks 🙂

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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! 😀

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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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[widget id=”text-5″]
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 : https://www.youtube.com/watch?v=w0FBc7-Acs8 🙂

That’s all for today, Thanks 🙂

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