Categories
Blog Home Cooking Masala Vegetarian

Microwave masala peanut (oil-free recipe)


You might have tried masala peanut by frying it. Here is another method to make masala peanut without using oil. An oil free and tasty tea time snacks Microwave masala peanut (oil-free recipe)



  • Ingredients:
  • Roasted peanuts(1 cup)
  • Bengal gram flour(4 tbsp)
  • Chilli powder (1/4 tsp)
  • Fennel powder(roasted, 1 tsp)
  • Salt as per taste
  • Asafoetida powder(a pinch)
  • water (3 tbsp)

Method:

  1. In a mixing bowl, add bengal gram flour, chilli powder, roasted fennel seeds powder, salt as per taste, asoafoetida powder. Mix all the dry ingredients well.
  2. Add little by little water and mix well simultaneously to get the consistency to coat with the peanut. .
  3. Add the roasted peanuts into the batter and mix well so that the masalas coat all over it.
  4. In a microwave safe dish, add the masala coated peanut and spread evenly. Microwave it on high power for 5 minutes.
  5. Take it out of the microwave and mix it once. If the peanuts stick to one another, turn the entire set over.
  6. Cook it in microwave on high power for 5 minutes.
  7. Allow the masala peanut to cool or it comes to room temperature.
  8. Seperate the peanuts from one another by breaking them individually. Do not hesitate to pop couple of them into your mouth..:)

Crispy masala peanut is now ready to be served with a cup of tea. Enjoy!

IMG_3945

Categories
Blog Dal recipe Home Cooking Indian cuisine Masala North Indian Food Recipe using Makhni gravy Vegetarian

Chole Paneer recipe



Chole paneer is a classic Indian dish made of Indian cottage cheese, chick peas and Makhni gravy. This dish is very popular in Northern part of India.


     


Ingredients:

Method:

  1. Heat a pan, add butter, oil, cumin seeds and allow the cumin seeds to crackle.
  2. Add onion and saute till it turns light golden brown in color.
  3. Add ginger garlic paste and saute till the aroma of ginger and garlic spreads.
  4. Add Makhni gravy into it and mix well.
  5. Check the seasoning and adjust the salt. I have added 1/2 tsp of salt after adding the makhni gravy.
  6. Once the gravy comes to a boil, add the cooked chick peas and mix well.
  7. Add the paneer and mix well so as to allow the masalas to coat all over the paneer.
  8. Finally sprinkle an pinch of coriander leaves, garam masala and mix well.
  9. Chole paneer is now ready to be served.

Serve it along with your favourite bread such as chapati, roti plain or butter naan.

Note:
To cook the chickpeas or channa, soak 1/4 cup of channa in water overnight.
In the morning, drain off the water and cook the chickpeas or channa along with water and 1/2 tsp of salt in a preasure cooker or a
large vessel.
Cook the the chick peas become soft and tender.

chole paneer

Categories
Blog Fish Home Cooking Indian cuisine Masala Non vegetarian Recipe using Makhni gravy Sea food

Jinga tawa masala


Jinga tawa masala or prawn masala is a delicious preparation made of basic makhni gravy. It is a quick recipe and and excellent accompaniment with Indian breads roti, chapati, plain or butter naan


       
Ingredients:

  • Ghee (3 tsp)
  • Prawns (200 gms, deshelled)
  • Carom seeds (1 tsp)
  • Onion (chopped, 2 medium size)
  • Salt (1/2 tsp)
  • Green chilli (1, chopped)
  • Chilli powder (1 tsp)
  • Coriander leaves( few, chopped)
  • Makhni gravy (1 cup)
  • Garam masala (2 pinches)
  • Ginger garlic paste( 2 tsp)
  • Lemon juice (1 tbsp)

Method:

  1. Heat a pan, add 1 tsp of ghee and melt it.
  2. Add prawns and cook for a minute. Switch off the flame, take out the prawns in a seperate dish and keep it aside.
  3. In the same pan, add 1 1 tsp of ghee, carom seeds and allow the seeds to crackle.
  4. Add onion, salt and saute in slow flame till the onion starts to turn light golden brown in color.
  5. Add green chilli, ginger garlic paste, chilli powder and mix well.
  6. Add the cooked prawns into the masala mix and mix well so that the spices mixes well with the prawns.
  7. Add 1 tbsp of chopped coriander leaves and saute for 30 seconds.
  8. Add 1 cup of Makhni gravy and mix them all well.
  9. Cook in slow flame for 1 minutes.
  10. Add 1 tbsp of lemon juice, sprinkle garam masala finish it of with few chopped coriander leaves over it. Mix well.

Switch off the flame. Jinga tawa masala is now ready.
Serve Jinga tawa masala into a serving plate garnish it with some more coriander leaves & Serve it hot with Indian breads like roti,  chapati, plain or butter nan.

Prawn masala

 

Categories
Blog Curry Home Cooking Indian cuisine Masala Meals North Indian Food Recipe using Makhni gravy Vegetarian

Paneer tawa masala



Paneer tawa masala is a delicious recipe that goes very well with chapati, roti or nan. It is made of Makhni gravy and takes very less time to make.




Ingredients:

  • Ghee (1 tbsp)
  • Carom seeds(a pinch)
  • Onion (2, chopped)
  • Salt (1/2 tsp)
  • Ginger paste (1 tsp)
  • Green chilli (1, chopped)
  • Chilli powder (1/2 tsp)
  • Coriander powder (1 tsp)
  • Paneer/Indian cottage cheese (150 gms, diced)
  • Makhni Gravy (1 cup)
  • Garam masala (a pinch)
  • Coriander leaves (few,chopped)

Method:

  1. To make paneer tava masala, heat a pan, add ghee or clarified butter.
  2. Once it melts, add a pinch of carom seed & allow it to crackle.
  3. Once the carom seeds starts to crackle, add chopped onion and saute well.
  4. Add salt and saute again in slow flame till it turns light golden brown in color.
  5. Once the onion starts to turn golden brown, add ginger paste, chopped green chilli & saute it for couple of minutes.
  6. After couple of minutes, add chilli powder, coriander powder and saute again so that the spices mixes well with the onion.
  7. Once the aroma of coriander spreads, add the diced paneer into the mixture and mix well.
  8. Add makhni gravy and cook till the makni gravy starts to coat the paneer.
  9. Once the gravy becomes thick, switch off the flame.
  10. Sprinke garamasala, chopped coriander leaves and mix them well.

Our paneer tawa masala is now ready. Serve it along with Roti, chapati or nan. Enjoy!

 

Paneer Tawa Masala

Categories
Blog Home Cooking Indian cuisine Masala North Indian Food Sauce Vegetarian

Basic Makhni Gravy


How to make Makhani gravy. Probably the most popular gravy in Indian cooking used as a base for Butter chicken, Paneer tawa masala and other delicacies


Ingredients:

  • Tomatoes (10, cut into halves)
  • Ginger garlic paste (2 tsp))
  • Cloves(4)
  • Red chilli powder(1 tsp)
  • Butter (1 tbsp)
  • Cream (100 ml)
  • Green cardamom pods(4)
  • Salt (1 tsp)
  • Kasuri methi (a pinch, powdered)

Method:

  1. In a heavy bottom pan, add water (1 cup) and bring it to a boil.
  2. Add ginger garlic paste, green chillies, cloves, red chilli powder, green cardamom pods and mix.
  3. Reduce it to sauce like consistency over low heat.
  4. Simmer it till it becomes thick.
  5. After 15 mintues, tomatoes will be cooked. Strain the sauce with a strainer untill the seed and skin is left in the strainer.
  6. Throw away this residue.
  7. Pour the strained puree back into the pan and cook it for 2 minutes.
  8. After 2 minutes, once the gravy comes to a boil, add butter, cream and mix well.
  9. Once the gravy starts to thicken, add the powdered kasuri methi about a pinch to give it a nice aroma.
  10. Cook it for another minute and switch off the flame.
  11. Makhni gravy is now ready. Swith off the flame.

Pour it in a bowl and keep it aside for making various dishes.
this dish is the basic makhani gravy used in Indian cooking.

Makhani Gravy

Categories
Home Cooking Indian cuisine Masala Meals North Indian Food Recipe using Bhuna Masala Vegetarian

Rajma – Kidney beans curry



Rajma is a curry made with kidney shaped beans, very delicious and is a great combination with steamed rice (also known as Rajma chawal) or chapati. A tasty way to include kidney beans in your diet.

Click here to watch video on YouTube

Subscribe to me on YouTube

Ingredients:

Method:

  1. Soak kidney beans overnight in water and cook it water, salt and black cardamom, till the beans are cooked and tender.
  2. Separate the stock from the beans and keep them aside.
  3. Heat oil in a cooking pan, add cumin seeds and allow it to crackle.
  4. Add dried red chilly, Bhuna masala / Basic curry masala and mix well.
  5. Add cooked kidney beans into it and mix it with the masalas.
  6. Add the beans stock, water, mix well and bring it to boil.
  7. It will now form a creamy consistency, add the butter and mix well.
  8. Switch off the flame and add coriander leaves.

Rajma or Kidney beans curry is now ready to be served with streamed rice. (Also known as Rajma chawal, a great combination)

 

Categories
Breakfast Drinks Home Cooking Indian cuisine Masala Snacks Vegetarian

Masala Chai



Masala Chai  is a very simple recipe, but most often we purchase the masala. Learn how to make the spice blend at home.

Click here to watch video on YouTube

Subscribe to me on YouTube

Ingredients:

  • Milk (1 cup)
  • Water (1 cup)
  • Black Pepper(1/2 tsp)
  • Dried Ginger (1/2 inch)
  • Cloves (5-6)
  • Star anise (1/2)
  • Mace (2)
  • Cardamom (8-9 pods)
  • Tea leaves (1/2 tbsp)
  • Sugar as per required

Method:

  1. Powder all the spices and keep them aside.
  2. Boil water and milk, add 1 tsp of the powdered spices and bring it to boil.
  3. Add tea leaves into the mixture and simmer it for couple of minutes.
  4. Add sugar as per your taste.
  5. Strain away the tea leaves.

Serve hot cup of Masala tea with Onion & Potato Pakodas

Load snacks recipes