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Honey Chilli Potato Recipe | Crispy Restaurant Style Starters – CookingShooking

Hey Foodies,

Today’s recipe is of Indo Chinese origin, your favorite Honey Chilli Potato homemade. If you like sweet and spicy flavors then without even giving it a second thought quickly make this recipe. Kids love it and adults love it even more. French fries shaped potatoes twice coated with batter and then twice fried for that extra crispness. Sauce flavored with garlic and onion and sauces added to elevate the taste, little honey and tomato ketchup to add to the sweetness and then fried potatoes tossed in the rich thick sauce….honey chili potatoes are ready. Sure shot hit at your parties. Let’s begin making it.

Recipe below!

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Mushroom Masala Recipe – Spicy Indian Gravy Curry Restaurant Style – CookingShooking

Hey Foodies,

If you are overloaded with the festive food and looking forward to making something light and easy on the stomach. Then what’s better dish than making mushrooms, here is a delicious mushroom masala Indian gravy dish with awesome flavors.  Mushrooms cooked in rich, thick, creamy gravy, with onions, cashews and aromatic masala and spices. A semi dry lightly spiced Indian gravy which is perfect accompaniment for steamed rice or Indian bread varieties. Off to making Mushroom Masala a true Indian gravy dish.

Recipe below!

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Paneer Majestic Recipe – Restaurant Style Hyderabadi Starter – CookingShooking

Hey Foodies,

If you have an upcoming vegetarian food function then the immediate dish that comes in mind is Paneer, but aren’t you bored repeating the same paneer dishes at every party. Today’s recipe will break the monotony; here is a recipe which is rich and royal, the all famous Yellow Hyderabadi Paneer Majestic. Paneer strips lightly coated with a smooth and silky yellow batter, deep fried until golden and then tossed in aromatic spice tadka and finally coated with the rich creamy majestic yellow color sauce. This is a recipe that gives you restaurant style flavors at home with minimal effort. Let’s savor this majestic lip smacking paneer dish along with your friends and family.

Recipe below!

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Shahi Paneer Recipe – Restaurant Style Cottage Cheese Curry | CookingShooking

Hey Foodies,

Shahi Paneer recipe is one of the popular paneer dishes ever made. It’s treated as a royal dish as the name suggests. Made with cubes of paneer lightly cooked in mildly spiced rich gravy of onions, tomatoes, aromatic spices and dry fruits. Its deep yellow colour and silky texture will surely build up your appetite and make you wanting for more.

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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Paneer Biryani Recipe – Restaurant Style | Indian Main Course Recipes

Hey Foodies,

We all crave for food all the time, don’t we? This is one recipe which once you make it, you’re going to crave for it again & again..

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This Paneer Biryani is what I order everytime I’m in a restaurant, and this is what they usually give in a thali.. Super glad, I tried to make it at home, and bingo tastier results.. 😀

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Smooth, sweet flavor from birista, or fried onions & a sublte flavor from cloves.. Try it to believe it, you’re going to love it!! Let’s begin with the recipe 🙂

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That was a bit lengthy, but believe me it is easy! Make it, and let me know how it turns out for you’all 🙂

Thanks 🙂

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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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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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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.

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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! 🙂

That’s it for today,

Thanks!

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Veg Bullets Recipe – Quick & Easy Snack Recipes | Snack ON!

Hey Foodie Fellas,

It’s time to Snack ON something crispy crispy and delicious delicious!

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Let’s make some Veg Bullets today, which is an amazing starter or an appetizer to have.. Main Ingredient being carrots, this is definitely a must try for you cause its different than the normal cutlets and croquettes ofcourse..

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Here’s the recipe for you..

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Veg Bullets Recipe - Quick & Easy Snack Recipes | Snack ON!
 
Ingredients
  • Carrots - 4-5 (Grated)
  • Potatoes - 2 (Boiled n Mashed)
  • Coriander - 1 Tbsp (Chopped)
  • Green Chili - ½ Tsp
  • Ginger Garlic Paste - 1 Tsp
  • Salt - To Taste
  • Grated Nutmeg - One Pinch
  • Cinnamon Powder- One Pinch
  • Red Chili Powder - ½ Tsp
  • Custard Powder - 2 Tbsp + More for Coating
  • Plain Flour / Maida - 2 Tbsp
  • Bread Crumbs - As Required
  • Hudson Canola Oil - For Frying
Instructions
  1. Start by heating up Hudson Canola Oil in a pan for deep frying.
  2. In a mixing bowl, add the grated carrots, boiled and mashed potatoes, coriander, green chili, ginger garlic paste and mix well.
  3. Now add in the nutmeg, cinnamon, red chili powder, plain flour and custard powder and incorporate it well.
  4. Just before you're ready to shape and fry, add the salt in mix well and make long cylindrical type shapes of about 3 inches.
  5. Coat it in custard powder well, then roll it between your hands to make sure its coated well, dip in water and roll in bread crumbs. Roll it in your hands to make sure the bread crumbs stick.
  6. Once these are ready, deep fry till half way done in medium flame.
  7. Take them out once halfway cooked, and let them cool. Increase the flame to high and let the oil get hot well, and then add the bullets to the hot oil. Fry until crunchy and serve! ENJOY!
Notes
You can also squeeze out the water from the carrots if you wish to, which might make this a lil bit dry, and skip the potatoes as well thats how it was where i had it.. I dont like to squeeze the nutritious juice of carrots.
Make sure the potatoes are not over boiled and are refrigerated for quite a time after boiling. Best to boil in night and refrigerate till morning if you wish to pack this as a snack for your lil one in lunchbox.
Video recipe ->

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So, do try and let me know how it goes..

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 bread appetizer/snack that is splendid to the eyes, as well as to your tastebuds!

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

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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 🙂 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 :

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

Thankzzz.. 

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