Delicious and Yummy Protein RIch Indian Vegetable: Corn Paneer Sabzi..

Today s dinner I made something very special which is a very protein rich Indian Vegetable.

Yummylicious Corn Paneer Sabzi

 corn paneer 2

Here is the recipe:

Ingredients:

Boiled Sweet Corn: 1 bowl

Paneer Cubes: 1 bowl

Grated Cabbage:1/2 bowl

Grated Onion: 1/2 bowl

Grated Tomato: 1/2 bowl

Chopped Green Capsicum: 2 tbsp

Grated Ginger: 1 small piece

Chopped Green Chilli: 1 piece

Cream or Malai: 2 tbsp

Vegetable Oil as per taste

Coriander Leaves

Spices: Salt, Red Pepper, Cumin Seeds, Coriander Powder, Asafoetida, Garam Masala, Kasuri Methi

corn paneer

Recipe:

  1. Take oil in a pan and heat it. Add asafoetida and cumin seeds. When they start to sprinkle, add onion and saute them till they turn light brown. Add grated ginger and chopped chilli and saute the mixture for 2-3 minutes.
  2. Add grated cabbage to the mixture and saute it for 2-3 minutes. Add tomatoes and spices to the mixture and mix them for 5-7 minutes till the mixture starts leaving oil on the sides.
  3. Add 1/2 cup of water and mix the mixture for 2-3 minutes. Add corn, paneer and capsicum to the mixture. Mix them well till you get a boil.
  4. Add malai and kasuri methi now and mix the mixture well. Now garnish the sabzi with chopped coriander.

Serve Corn Paneer Sabzi with garma garam fulka or paratha to your family.

Advertisements

Mogar Methi ki Yummy Sabzi

Mogar is my hubbys favorite, so to surprise him, I cooked METHI MOGAR ki Sabji for lunch  yesterday:):)

Tasted yumm and very different from the normal sabzis that we cook…:):)

IMG_9084

Ingredients: 

Mogar or Moong ki Dal ( Dhuli hui/washed): 100 gm

Green Methi: 200gm

Tomato: 2 small pieces

Red chili: 1 piece

Vegetable Oil: 2 tbsp

Spices (As per taste): Salt, Red Pepper, Turmeric, Coriander Powder, Garam Masala, Amchur , Asofetida, Jeera

IMG_9082

1) Wash Methi and dry them with a cloth

2) Add oil in a pan. When it is heated, add jeera seeds, asofetida and red chili in it.

3) Now add mogar ki dal in the pan and let it heat on the medium flame for 10 minutes. Make sure to stir it multiple times in between.

4) Now add chopped methi and tomatoes. Add all the spices mentioned above and mix them thoroughly.

5) Now heat it for 10 minutes on medium flame. In the end, add garam masala and amchur. Mix the sabzi well.

Serve methi mogar hot with garmagaram chapati.

Indian Sabzi: Achaari Muli with Lemon!!

Indian Sabzi with achaari taste is always a very popular and yummy option in Indian household. That’s why I made achaari muli with lemon today at home. Try it once and your family will want to eat it again and again :).

achaari muli with lemon

Ingredients:

Mooli or Muli or White Radish: 2 piece

Coriander Leaves

Olive Oil: 2 tbsp

Green Chili : 2 pieces

Ginger: 1 piece

Lemon juice: 2-3 tbsp

Spices: Salt, Red Chili Powder, Turmeric, Coriander Powder, Mustard Seeds (rai), Kalaunji (1/2 tsp),Crushed Sauf (1 tbsp),Asafetida (hing)

Recipe:

1) Wash Mooli thoroughly and cut it in small pieces.

2 Take a pan and put oil in it. When the oil becomes hot, then put mustard seeds, kalaunji and asafetida in it.

3) Now add chopped green chili and ginger in it.

4) Now add cut pieces of mooli and add all the remaining spices mentioned above.

5) Mix everything well now and take the pan away from the flame. The mooli sabji is not to be cooked very much ,that is why we take it away from the flame just after mixing.

6) Now add lemon juice to the mooli sabzi.

Serve it hot with garma garam fulke to your family. Enjoy!!!

Indian Vegetable Special: Yummy Punjabi Rajma!!

Punjabi Rajma is one of my favorites since the 90’s. We once stayed in a rented house which belonged to one of the nicest punjabi family I have ever met. That is when, on so many occasions,I had the chance to eat Punjabi Rajma. I instantly became a fan of it as it was and is so yummyyy!! So hereby I am sharing the recipe with you!!

rajma

Ingredients: 

Rajma: 1 bowl

Onion: 4 small pieces

Tomato Grated: 4 small pieces

Green spring onion: 1 piece

Garlic: 8-10 individual pieces or as per your taste

Ginger: 1 small piece

Green Chili: 2 pieces

Coriander Leaves

Vegetable Oil: 2-3 tbsp

Spices ( as per taste) : Salt, Black Salt, Red chili powder, Coriander Powder, Turmeric, Asafetida, Jeera, Khada Garam Masala (Crushed Cumin Seeds Powder ( 1 tbsp), Whole Black Pepper ( 8-10 pieces), Coriander Powder (2 tbsp), dal cheeni powder ( 1 tsp), Bay leaves (2) )

Recipe:

1) Soak rajma overnight in water or if you have forgotten to do that, add rajma to boilingwater along with salt in a pressure cooker and take 8-10 whistles till they become soft on medium flame.

2) After that keep the water from the pressure cooker aside so that it can be used later.

3) Crush onion, green chili, ginger and garlic in a grinder.

4) Take a deep pan and put oil in it. When the oil becomes hot, add jeera and asafetida in it. Also add khada garam masala.

5) Now add  onions, green chili, ginger and garlic paste and saute them till they become dark brown on full flame.  Now add grated tomatoes to the mixture. Also add salt, red chili powder, cumin  powder and coriander powder in the mixture. Saute them for 10-15 minutes on medium flame.

6) Once the mixture starts to leaves oil, Add  the rajma and 1 cup of left water which was kept aside in the mixture.

7) Now cook the rajma till the water starts to boil. You can add more left water depending on your taste.

8) Garnish with coriander leaves.

Serve punjabi rajma with garma garam parathe. Enjoy!!!!

All Time Indian Special: Shahi Matar Paneer!!

Matar Paneer is one of the most popular dishes in India. You can go anywhere in India and you can be rest assured to find matar paneer in a vegetarian restaurant.

10846190_758797864155336_6564763071979314666_n

Ingredients:

Paneer: 200 gm

Matar or Peas: 1 bowl

Tomatoes: 4 piece

Onion: 3-4 piece

Ginger Garlic Paste: 1 or 2 tbsp as per choice

Chopped Green Chili:  2 pieces

Cashew Nut Powder: 2 tbsp

Olive Oil: 2 tbsp

Coriander Leaves

Spices: Salt, Red Chili Powder, Turmeric , Coriander Powder, Garam Masala,  Jeera or Cumin Seeds, Asafetida, Kasuri Methi

Recipe:

1) Crush onions in a grinder.

2) Put tomatoes in boiling water for 5 minutes.  Now remove the outer cover and make puree of the rest in mixer-grinder.

3) Cut Paneer in square cubes.

4) Boil Peas in hot water for 10 minutes ( till they become soft) and take them out in a bowl of cold water that they maintain their green color.

5) Add oil in a deep pan. Once the oil becomes hot,  add asafetida and jeera.

6) Add crushed onions to the pan and saute them for 15-20 minutes or till they turn light brown.

7) Add ginger garlic paste and let it cook for 3-5 minutes.

8) add tomato puree to the pan now along with all the spices mentioned above ( except asafetida, jeera,kasuri methi and garam masala)

9) Cook the mixture now till it starts to leave oil on the sides.

10) Now add peas and paneer to the mixture and mix them well.

11) Depending on the thickness of the gravy needed, you can add boiling water also as per your choice.

12) Add cashew nut powder, garam masala and kasuri methi in the end. Mix them well.

13) Garnish the matar paneer with coriander leaves and chopped green chili.

Serve shaandaar matar paneer with garma garam paratha or fulka to your family members.

Delicious Punjabi Chole or Chickpeas Recipe

kitchen tips_88

Punjabi Chole undoubtedly is one of the delicacies of Indian cuisine. The minute you mention Punjabi Chole, muh mein paani aa jata hai :):). That’s why I am sharing the recipe of Punjabi chole today.

Ingredients: 

Chickpeas or Kabuli Chane: 1 bowl

Chane Ki Daal: 1/4 bowl

Onion: 2 small pieces

Tomato: 2 small pieces

Garlic: 5-6 individual pieces

Ginger: 1 small piece

Green Chili: 2 piece

Coriander Leaves

Tea Bags (1 or 2)

Vegetable Oil: 2-3 tbsp

Indian Spices: Dry Anardana powder ( 1 tbsp), Crushed Cumin Seeds Powder ( 1 tbsp), Whole Black Pepper ( 8-10 pieces), Coriander Powder (2 tbsp), dal cheeni powder ( 1 tsp), Bay leaves (2).

Spices ( as per taste) : Salt, Black Salt, Red pepper, Asafetida, Jeera

Recipe:

1) Soak Chane ki Daal and chickpeas overnight in water.

2) Now drain the water out of chane ki daal and chickpeas. Now add fresh water, salt, cumin powder, dal cheeni  powder, black pepper, bay leaves and tea bags  in a pressure cooker. Cook them on full flame for 5-7 whistles.

3) After that keep the water from the pressure cooker aside so that it can be used later.

4) Take a deep pan and put oil in it. When the oil becomes hot, add jeera and asafetida in it. Now add chopped onions and saute them till they become dark brown on full flame.

5) Now add crushed tomatoes along with crushed garlic, ginger and green chili. Saute them for 5-10 minutes.

6) Now add salt, black salt, red pepper, anardana powder and coriander powder in the mixture. Add 1 cup of left water which was kept aside in the mixture. Now cook the mixture till it starts to leave oil.

7) Now add chane and chane ki daal and mix them thoroughly. You can add more left water depending on your taste.

8) Garnish with coriander leaves.

Serve punjabi chole with garma garam parathe. Enjoy!!!!

My Daughter’s Favorite: Tindora (Ivy gourd) ki Chatpati Masaledaar Sabji

Generally Tindora ( Coccinia grandis ) is a vegetable not liked by many people especially our kids but off late Tindora has become my daughter’s favorite sabji ( She used to dislike it earlier so I made some changes in the way its cooked and now it is her favorite:):) ). So here I am sharing the recipe with you all.

Note: ( Lot of people get confused between tindora and parwal but both are slightly different  vegetables. Parwal has a slightly tougher skin and pointed ends , while tindora has tender skin and slightly rounded ends.)

tindora 1

Ingredients:

Tindora: 250 gm

Onion: 2 pieces

Tomato : 2 pieces

Ginger Garlic Paste: 1 tbsp

Green Chili: 2 pieces

Malai or fresh cream: 2 tbsp

Oil: 2 tbsp

Coriander Leaves

Spices as per taste: Salt, Red Chili Powder,  Turmeric, Coriander Powder,  Garam Masala Powder, Kasuri Methi, Asafetida, Cumin Seeds.

tindora2

Recipe:

1) Wash and cut the tindora in 4 pieces.

2) Now cut onion and tomatoes and crush them in the grinder to make puree.

3) In a pan, add oil. When the oil becomes hot, add cumin seeds and asafetida.

4) Now add onion tomato puree and on medium heat, cook the puree for 20-25 minutes.

5) Add ginger garlic paste and chopped green chili in it.

6) After 5 minutes, add salt, red chili powder, turmeric and coriander powder to the pan and mix them well.

7) Now after 10 minutes, when the masala above starts to leave oil in the pan, add tindora and 1 bowl of water to it and mix it well.

8) Cover it with the lid and let it cook for 10 minutes.

9) Now add cream or malai to it. Add kasuri methi and garam masala to it and mix it well.

10) Garnish it with coriander leaves and tasty tindora sabji is ready to be eaten.