SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 

Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI

Serves: 4-5

Time: 30 mins

Ingredients

400 gms broad green chillies 

1 cup crumbled cottage cheese( paneer)

2 medium onion, finely chopped

3/4 cup grated raw coconut 

2 - 3 green chilies 

2 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

Salt to taste

Spices to dry roast

2 tsp whole coriander seeds

1/2 tsp fenugreek ( methi) seeds

1/2 tsp fennel (saunf) seeds

1/2 tsp nigella ( kalouji) seeds

1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.

 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .

 Fry for 2-3 mins and switch off the flame. Let it cool. 

Till then slit chillies lengthwise , so that they are attached from one side. 

Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.

 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 

Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.

 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.

You can also serve it in your home party as it can be prepared a day before too. 

Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

NO GRIND PALAK PANEER

Hello everyone

Serving new dishes daily on your dinner table is really a challenging job for anyone. Specially when you have fussy eaters at home. Yesterday I had spinach in bulk sitting in my fridge but not willing to have it as normal aaloo palak or palak dal. So scratching my head for almost half an hour , decided to go for corn palak but in half way of preparing my dish , I discovered that I ran out of my corn stock😱 now what to do what to do....... Thought to replace corn by cottage cheese ( paneer) as my kids and even we two are also fan of paneer dishes. So in this way , new avataar of palak paneer got discovered😂😜. But it was really worth this experiment, we just loved each and every bit of the dish . It came out delicious and definitely a pleasant new taste than regular palak paneer. I suggest you to atleast try it once you will definitely fall in love with it.

Excuse me for not giving stepwise pictorial recipe as it was not pre planned and just an experiment. But be sure to get detailed and explained written one as it's so easy and quick to prepare that you will not miss pictures here any more☺️

NO GRIND PALAK PANEER

Serves: 3-4

Time: 25-30 mins

Ingredients

2 cups spinach, finely chopped

1 cup cottage cheese( paneer), cubed

2 medium size onions, finely chopped

2-3 medium tomatoes, finely chopped

4-5 green chilies, finely chopped

1 tbsp ginger garlic paste

1 cup milk

1/4 tsp asafetida (heeng)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp garam masala

2 tsp curry powder

1/2 tsp cumin powder

1 tsp chicken masala( optional)

1 tsp kitchen King masala

2 tsp kasoori methi, crushed in between palms

Salt to taste

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onion and green chilies. When onions get golden then add ginger garlic paste and saute for 2-3 mins then add all dry masala powders except kasoori methi. Saute for 1 min then add chopped tomatoes and little salt. Let it cook till nice mushy and cooked well. Now add chopped spinach and let it cook for 4-5 mins or till it shrinks properly. Now add milk, slowly and stirring constantly to avoid cuddling. Let it boil then add some water ,if needed, to achieve your choice of curry consistency. Let it boil, add paneer cubes and salt. Let it simmer for 5 more mins and add crushed kasoori methi, mix well and switch of the flame. 

Your super yum , no fuss healthy side dish is ready to serve with roti , naan,rice or pulao . 

You can also replace paneer with corn or peas but then it will be called corn or peas palak and definitely taste will also suffer. But be sure in each way it will taste delicious.

Just prepare whenever you want to make something different but without much effort and gadgets. Can be served to guests too , and believe they will definitely love this.

Hope you all will love this easy peasy healthy yet yummy side dish. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....

EASY MALAI LADDOO

Hello everyone 

Festive season is on its peak these days one after another , festivals are knocking every other day. And without sweets, festivals are incomplete. Today I have a very easy yet super yummy sweet which I made with cuddled milk. Accidentally one litre milk got cuddled and I thought why not to try something new with this and suddenly dimag ki batti jali and the outcome is tempting delicious malai laddoos. These are so easy to make that even an amateur can make it perfectly and also is perfect use of cuddled milk. This is a perfect tasty and eye treat to sweet tooth.

Step wise recipe is  given below, hope you will definitely try this.

EASY MALAI LADDOO

Yield: 12-15 pcs

Time : 20 mins

Ingredients 

1 cup fresh chhena ( crumbled cottage cheese made of 1lt milk)

3/4 cup milk powder

1/4 cup sugar

2 tbsp milk

1 tsp ghee 

1/2 tsp kewda essence ( optional)

12-15 strands of saffron (kesar), soaked in 1 tsp warm milk

Method:

Heat a nonstick wok at low heat and add chhena. Let it be warm then add sugar, ghee , milk and milk powder.

 Mix well and cook till it become little dry and starts leaving edges of wok and not leaving water trail behind it. Switch off the flame and let it get warm. 

Now add kewda essence and mix well. 

Grease your hand with some ghee and Make laddoos of desired size . Now garnish it with saffron strands and serve.

 Your delicious sweet is ready in minutes. Whenever you have cuddled milk at your home and wondering what to do, then try this and win praises. 

Make sure to use fresh chhena to make this sweet . As moisture of fresh paneer is must for a perfect malai texture of the sweet. While straining whey from chhena don't squeeze hard . 

You can increase or decrease sugar as per your taste. 

Kewda essence can also be replaced by cardamom powder.

This is a perfect festive sweet, as takes minimum time and is much more delicious than store bought ones. Hope you all will love this delectable sweet recipe and definitely love to try once. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DHANIYA LAHSUNI PANEER

Hello everyone

Paneer is my family's all time favorite dish. We generally like paneer dishes with mild curries. But today I have chatpata finger licking but something different curry recipe for paneer. Hope you all will love to try this super tempting delicious paneer dish with distinct flavour of coriander and garlic.

Recipe is given below, hope you will like it.

DHANIYA LAHSUNI PANEER

Serves: 3-4

Time: 30 mins

Ingredients 

2 cup paneer(cottage cheese)
1 cup curd(yoghurt)
1 tbsp oil
3/4 cup chopped coriander leaves
10-12 finely chopped cloves of garlic
2-3 finely chopped green chilies
3 medium onions finely chopped
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala
2 tsp lemon juice
2 tsp kasuri methi
1/2 cup cream or evaporated milk
Salt to taste

Method:

Heat  oil in a non stick pan , fry onions in it till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder and red chilli powder, saute for a minute then add green chilli, coriander leaves and minced garlic along with one cup of water. Let them boil then add beaten curd and let it boil. Add paneer cubes, salt , garam masala and lemon juice. Finally add cream or milk and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.

Your finger licking super tempting paneer dish is ready to serve with roti, naan or rice. Enjoy this different flavour of paneer with your family and friends . 

Hope you will like this easy and delicious dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

WHOLE WHEAT FLOUR PANEER ROLLS

Hello everyone

Why kids don't like any thing we used to prepare in our daily routine is really a big question for every mother. But if the same thing is served in some different and interesting way then not only kids but elders too gobble even more. So today I am having a very simple yet healthy and tempting snacks made of whole wheat flour and paneer, which is a kids friendly ingredient and healthy too. You can prepare these a day before to give in kids tiffin or pack for traveling time as it will remain fresh for minimum two days on room temperature. Recipe is given below, hope you all will like it.

whole wheat flour paneer rolls

Serves: 4-5

Time: 1:30 hrs ( leaving proofing and resting time)

Ingredients

2 1/2 cup whole wheat flour
1 tsp active yeast
1 tsp sugar
1/2 tsp salt
1/2 cup warm water
1/2 cup milk
2 tbsp milk powder
1/2 tsp thyme leaves(optional)
1/2 tsp rosemary leaves ( optional)
2-3 tsp oil 
Water to knead

For filling
1 cup crumbled cottage cheese
1/4 cup mozzarella cheese
1 green chilli, finely chopped
1/4 tsp black pepper powder
1/2 tsp chat masala
1/2 tsp garlic powder
1/4 tsp chilli flakes
1/4 cup finely chopped capsicum
2 spring onions, finely chopped
1 tbsp chopped green coriander
Salt to taste

Method: 

Add sugar in warm water and then mix yeast in it and let it rest for 10-15 mins or till it become frothy.

Add salt, milk powder, thyme , rosemary leaves and oil in flour and knead with yeast , milk and warm water till it become soft, shiny and nonsticky dough. It will take 8 to 10 mins. apply some oil on it and cover with damp cloth, let it rest for 2 hrs in a warm place like in closed microwave/oven or till it doubles it volume. 

Till then mix all the filling ingredients together .

Now punch the dough and cut in two halves. Make a thick roti (1/2 cm) of it and spread the filling on it and roll it in a  log. then cut in desired thickness rolls ( mine is 1 1/2 inch thick) and sprinkle some sesame seeds on it, press a little to stick seeds firmly ). Arrange in a baking tray lined with butter paper . Keep some distance between two rolls as it will increase in size while second proof and while baking too. Now let it rest for another 30 mins on warm place then bake in a preheated oven at 190°C for 20 mins and if you don't get desired colour then increase the oven temperature to 230°C and bake for another 4-5 mins or till it become golden brown. 

Similarly do the other half of dough. 

Now enjoy these super yum golden beauties with any sauce or chutney or as it is, in every form it will leave you drooling for another piece.

Hope you all will like these yummy cum healthy snacks and give it a try. Please pour your valuable comments and suggestions here, they meant a lot

    Happy cooking....

CARROT PANEER PULAO

Hello everyone 

Some times we don't feel like to prepare a huge dinner/lunch spread but also don't want to serve khichadi or Dalia then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting combo of paneer carrots and rice. 

It is so healthy and easy recipe that anyone can try without fail, at the same time super yummy too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret.

Stepwise recipe is given below, hope you will like it and definitely give it a try.

CARROT PANEER PULAO

Serves: 4-5

Time: 45 mins

Ingredients 

2 medium carrots, grated 

2 cup rice (preferably basmati or aged rice)

1 cup paneer (cottage cheese), cut in small pieces

2 medium onion, finely chopped  

1 1/2 tsp ginger garlic paste 

2-3 green chillies, slitted 

8-10 cashews, broken in half ( lengthwise), optional (I skipped)

1 tsp ghee or butter

1 1/2 tsp oil

1/2 lemon

Salt to taste

For tempering:

1/2 tsp cumin seeds

1/2 tsp mustard seeds

4 cloves

4 green cardamom 

1 inch piece cinnamon stick

3-4 whole dry red chillies 

Method:

First of all wash rice and soak it in 2 cup water for 20 mins. 

Now Heat ghee and oil in a thick bottomed vessel, add cashews and fry till little golden , remove on a tissue paper then fry paneer till golden,sprinkle some salt and toss so that it will not taste bland in rice and keep them aside for later use.

 Now add all spices of tempering section in the same oil and saute till everything crackled and become aromatic. Be careful while sautéing so not to burn spices. Now add green chillies and chopped onions, saute till nice golden then add ginger garlic paste and saute for 2 mins. 

Add grated carrots  and cook stirring occasionally till its water gets evaporated and it gets cooked. Now add rice and fry for 2-3 mins .

Then add remaining water of rice and 2 cups of more water i.e. Double the amount of rice. Add salt and squeeze juice of 1/2 lemon in it. Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. Let it simmer for 5 mins. Then switch off the flame.

 Let it sit for 5- 10 mins covered, then open the lid and add fried cashews and paneer to it and mix with light hand gently. Again rest it for 10 mins then serve.

 Your easy, yummy and super healthy rice is ready to be served with gravy dish or with simple raita. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone.

I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. 

You can use any other veggies also as per your choice and availability. But then taste may change.

Hope you all will like this super healthy and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

VEG DUM BIRYANI

Hello everyone 

Veg dum biryani is a tempting treat for vegetarians who love biryani. Even my family prefer this over non vegetarian options. It's a simple yet flavourful combination of rice, veggies and spices.Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.

VEG DUM BIRYANI 

Serves: 4-5

Time: 1 hr

Ingredients 

For veggies:

3-4 cup chopped veggies ( carrots, beans, cauliflower, cabbage, peas, corn etc , as per availability)

1 cup soya chunks, soaked and squeezed 

1 1/2 cup paneer cubes( cottage cheese)

3 medium onions, thinly sliced 

3 green chillies, broken in halves 

2 tbsp ginger garlic paste or minced ginger garlic 

1 tsp garam masala

2 tsp curry powder 

1 tsp biryani powder masala or chicken masala

1 tsp chicken masala

1/3 tsp turmeric powder 

1 tsp Kashmiri red chilli powder 

2 big tomatoes, finely chopped 

Salt to taste

For veggies Tempering:

3/4 tsp cumin seeds 

3/4 tsp fennel seeds 

4 green cardamom 

4 cloves 

8-10 black peppers

2 inches piece cinnamon 

1 piece mace ( optional)

For rice:

2 1/2 cup basmati or biryani rice, soaked for at least 30 mins

2 tsp ghee

3 1/2 cup water

1 tsp lemon juice

1/3 tsp salt

For rice tempering:

1 star anise

4 green cardamom 

4 cloves

2 inches piece cinnamon 

1 tbsp cashews ( optional)

For layering:

1/4 cup milk

1/2 cup mint leaves, chopped roughly 

1 tsp Kewda or rose water

Handful of cashews, fried till golden

Few strands of saffron or red , green and yellow edible colors 

1 big onion, thinly sliced and deep fried till golden brown 

2-3 tomatoes ,thin round sliced

Method:

Now heat 2 tbsp oil in a thick bottom wok and deep fry onions given under layering section, till golden brown and drain it on a kitchen towel or paper to get rid of excess oil. I grilled these onions in microwave till golden brown to avoid this excess calorie in my dish. You can use any way you prefer.

Now add some more oil in the wok and heat it. Add all the veggies tempering spices and saute till aromatic, nearly 2 mins, avoid burning. Now add sliced onions and green chillies, fry till golden then add ginger garlic mince or paste. Saute till raw smell of it goes off.

 Now add all powder spices and saute for 4-5 mins till spices get fried well. Now add all veggies and fry for 5 mins,stirring constantly. Now lower the flame , add some salt and cover it with lid. Cook for 10 mins or till veggies get cooked and tender, stirring occasionally.

In the mean while start preparing rice too. Heat ghee in a wide wok and add rice tempering spices,saute for 2 mins and add drained rice again saute for 2 mins ,add salt , lemon juice and water . Let it cook till 90% done but not completely soft. Sift rice in a sieve , may be some liquid will drain. You can use this in your veggies. 

Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. If you like to boil rice in enough water and drain, then you can do as per your comfort. But I don't drain as I think all the flavour of spices will goes off with it, so I use only required amount of water.

When veggie is tender, add chopped tomatoes and fry on high flame till they get mushy and cooked now add squeezed soya chunks and 1/4 cup water, cook covered so that soya chunks absorb all the flavours.

 Cook it on high flame to get nice semi dry veggie . Now add paneer cubes and cook for another 5 mins.Adjust salt and it's done.

Now for layering, divide veggies and rice in two to three equal parts. First of all arrange tomato slices at the bottom to avoid burning of veggies.Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water, few drops of green colour ,spread half of fried or grilled brown onions , cashews and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity.

Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.

Now keep a tawa on low flame and put this biryani pot on it and dum it for 20-25 mins. Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Your aromatic,easy, yummy and flavour full biryani is ready to be served with tomato onion raita.

Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice.

You can use any veggies as per your choice or even boiled chickpeas, mushrooms etc can also be added.

Never mix biryani with spatula, always use a fork or best to flip it by tossing.

If you ran out of fresh mint leaves then can use crushed dry mint also.

It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.

Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . At last you will never regret for trying it, it's a must try recipe for all biryani lovers.

Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....