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Cheesy Chili Idli ~ #MothersDay Special Recipe | Indo – Chinese Starter

Hey Foodies,

It was a few months back, when I received an email from a Local News Channel willing to invite me to their cooking show.. Theme was fusion, and I came up with three recipes for them..Β One of them was this Cheesy Chili Idli..

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As Mothers Day is so close, I thought to cook with my mom this time..Β You know it well, as my dear mumma loves Idlis, I had to come with something on the lines.. So, we together cooked the dish..

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I must say, my mom is slightly camera shy, just like I was.. But as we shoot more with her, it’ll overcome πŸ™‚ And yes, If you’re a Indian & looking for some delectable recipes in our National Language, wait is all over.. Coming up soon some delectable recipes πŸ™‚

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Back to the recipe, this is really great.. It’s kind of a dish, I can have anytime.. It’s spicy, chatpata & balanced as well.. At once, you get a taste of South India from the onion chutney & then there is the fusion thing. Let’s watch the recipe first πŸ™‚

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Ingredients
  • Idli Batter - 1 Cup
  • Salt - to taste
  • Cheese Slices - 2
  • Oil - to grease + 2 tbsp
  • Bell Peppers - ½ cup {Chopped}
  • Onion - 1 Large {Chopped}
  • Tomato - 1 {Chopped}
  • Ginger - ½"
  • Garlic - 4-5
  • Gr Chili - 1
  • Onion Chutney - 2-3 tbsp
  • Chili Sauce - 1 tsp
  • Sugar - ½ tsp
  • Ketchup - 2 tbsp
  • Chili Flakes - ½ tsp
  • Asafoetida / Hing - a pinch
  • Split Bengal Gram / Chana Dal - 1 tsp
  • Skinless Black Gram / Urad Dal - 1 tsp
  • Mustard seeds - ½ tsp
  • Curry Leaves - 3-4
  • Black Pepper - ¼ tsp {Optional}
Instructions
  1. Start by greasing mini/button idli plates. Fill the trays ¼th of the way with the idli batter. Chop the cheese slices into small pieces and put them over the batter. Cover with more batter.
  2. Tap a couple of times and steam the idlis in a idli steamer or a pressure cooker(without whistle) for 7-8 minutes. (2-3 mins in high, rest in medium flame)
  3. After the idlis have been steamed, take them out and let them cool for 5 mins before scooping out from the plates.
  4. In a pan, add 2 tbsp of oil and while you wait for it to get hot; crush ginger, garlic, chili in a mortar & pestle.
  5. To the hot oil, add the mustard seeds. As they splutter add asafoetida, curry leaves, chana dal, urad dal. After the tempering is done, add the chopped onions & crushed ginger garlic chili mix. Stir & cook for a moment.
  6. Add salt to taste, and cook till the onions start going golden. Then add in the bell peppers & the tomatoes. Stir and cook for 2-3 minutes.
  7. As the peppers are cooked, add the chili flakes, tomato sauce, chili sauce, and some sugar to balance it. Stir well.
  8. Then add in the onion chutney and some water if needed. Stir, and then add the idlis. Toss it, and Serve Hot!
Notes
You can enjoy the cheesy idlis as it is as well πŸ˜€

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Β 

Soft Idlis, with cheese inside is scrummy on its own, with the sauces & veggies it just goes to the next level! Do try it, and let us know how you like it πŸ™‚

That’s all for today, Thanks!

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Navratan Korma – Restaurant Style Recipe

Hey,

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

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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.

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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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Butter Paneer Masala | Dhaba Style Recipe

Hey ya Foodies, Balle Balle ^_^

As you might know, BPM being my one of the firstest dishes and I love experimenting on it..

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Well, I had a BPM from a dhaba which struck me to get onto cooking years back.. So a week back, I thought forget the restaurant style, lets do the karchi-tod cooking..! πŸ˜€

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And as usual, it was a hit! So here comes the dhaba version of BPM πŸ™‚

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Butter Paneer Masala | Dhaba Style Recipe
 
Ingredients
  • Tomatoes - 8
  • Paneer - 200 gm
  • Coriander - 2 Tbsp {Chopped}
  • Onions - 3
  • Butter - 3 Tbsp
  • Black Cardamom - 2
  • Green Cardamom - 4
  • Bay Leaf - 2
  • Cumin Seeds - 1 Tsp
  • Dry Red Chili - 2
  • Oil - 2 Tbsp
  • Ginger Garlic Paste - 1½ Tb
  • Salt - To Taste
  • Kashmiri Red Chili Powder - 2 Tbsp
  • Cumin Powder - 1 Tsp
  • Garam Masala - 1 Tsp
  • Kasoori Methi - 1 Tsp
  • Cream - 3 Tbsp
  • Green Chili - 2 (Slit)
  • Papad - 1 Small
Instructions
  1. Puree the tomatoes and mince the onions.
  2. In a pan, add the oil. Once hot, add the cumin seeds, dried red chilies, bay leaf, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.
  3. Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.
  4. Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.
  5. Add the cumin powder, red chili powder, garam masala and kasoori methi. Crush the kasoori methi in between your hands before adding.
  6. While the spices cook for a minute roast a papad, crush and keep aside.
  7. And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cubed paneer and cream.
  8. Stir well and cook for about 5 minutes. I like my sabzi a wee bit on the thicker side, if you wish you can make it little thinner by adding more water.
  9. Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!
Notes
Feel free to taste and adjust the taste. I usually add some honey on my restaurant style BPM. Here i go with sugar at times.

What you need more? Naans right? Check out the recipe:

Butter paneer masala done, Naan done. Go, GO, Jog straight onto your kitchen and let the delicacies come out πŸ™‚

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Mix Veg Sabzi Recipe

Namaskar Friends πŸ™‚

A rich, spicy makhani gravy loaded with fried veggies is nothing but our own Mix Veg Sabzi!!!

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Mix Veg Sabzi is made in various ways, super dry form, super gravy form.. After having some mix veg in a restaurant which was made in such a form which was neither dry nor filled with gravy, i got mesmerized!!

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Tried to replicate the sabzi, and voila! It was marvelous, way better than the restaurant one! πŸ˜€ Lets make some now!

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Ingredients:

For Gravy:
β€’ Tomatoes: 3 Large [Cubed] β€’ Onions: 2 Medium [Cubed] β€’ Cashewnuts: 2 Tbsp
β€’ Oil – 1 1/2 Tbsp

For Sabzi:
β€’ Potato: 1/4 Cup [Chopped] β€’ Carrot: 1/4 Cup [Chopped] β€’ Cauliflower: 1/4 Cup [Small Florets] β€’ French Beans : 1/4 Cup [Chopped] β€’ Peas: 1/4 Cup
β€’ Capsicum: 1/4 Cup [Chopped] β€’ Paneer: 1/4 Cup [Chopped] β€’ Butter: 2-3 Tbsp
β€’ Cream: 2-3 Tbsp
β€’ Coriander: As required
β€’ Salt: To Taste
β€’ Kashmiri Red Chili Powder: 1 1/2 Tbsp
β€’ Coriander Powder: 1 Tsp
β€’ Cumin Powder: 1 Tsp
β€’ Garam Masala: 1/2 Tsp
β€’ Kasoori Methi: 1/2 Tsp
β€’ Ginger Garlic Paste: 1/2 Tsp
β€’ Oil: 3-5 Tbsp
β€’ Papad – 1 [Roasted, Optional] Instructions:
For Gravy:
β€’ Heat a pan with the oil, put in the tomatoes, cashewnuts, and onions. Cook in medium flame until tomatoes are mushy.
β€’ Make a paste of it using sufficient water.

For Sabzi:
β€’ Heat up a pan, with 3-4 Tbsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, french beans, and paneer in the similar manner.
β€’ Add the remaining oil, add in the butter. Once it start melting, add in the ginger and garlic paste. Cook until raw smell is gone.
β€’ Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.
β€’ Once the gravy is cooked for 25 mins, it must have left fat and started leaving sides. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.
β€’ Add the cream and roasted papad(optional), mix well garnish with coriander and serve hot!

Enjoy Guys!!!!!! Serve it with any kind of bread or rice..

Video Recipe:

Until Next time, Take Care.

Thanks, Have a great time!

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