Kali mirch paneer

Ingredients:-

  • Onion- 4big
  • Kali mirch pods- 10
  • Cinamon stick-1 inch
  • Garlic -4,5
  • Green cardamom-3
  • Green chilli -2
  • Ginger-1/2 inch ( jullians)
  • Cashewes- 6,7
  • Butter-1 1/2 tblspoon.
  • Salt- as per taste
  • Haldi powder- 1/4th tspn (optional)
  • Garam masala-1/2 tspn
  • Cream- 1 tblspn
  • Milk-1/2cup
  • Ghee/ butter-1 /2 tblspn
  • Paneer-250 gm

Step by step:-

  • Fill the pan with water, add onion sliced, Kali mirch pods (5), cinamon stick,garlic, green cardamom, chashewes, green chilli
  • Now boil everything together for about 3 to 4 mins.
  • After boiling it nicely drain the water and keep it aside for cooling
  • Now grind everything together into a fine paste
  • Now again heat a pan with butter.
  • Add ginger julliens saute it, then add kashmiri laal mirch powder, stir it quickly so that is not burnt.
  • Add the grinded paste, saute it nicely
  • Add all the dry spices-haldi powder (optional), garam masala, saute it nicely
  • Add fresh cream at this step mix it thoroughly. Add kasuri methi.
  • Now add paneer cubes. Saute it.
  • Add little milk for gravy let it boil for about a minute or so
  • Now add salt according to taste.
  • Cover the lid and let it get cooked nicely.

For Tempering:-

  • Heat a pan add 1/2 tblspn of ghee or butter
  • Add crushed Kali mirch pods -5
  • And add to the gravy.
  • Cover the lid and the dish is ready to serve.

You can have it with hot chapaties or paranthas

Aloo baingan ki sabji ( dry)

Ingredients:-

  • Baingan (bringal)- 250 gm sliced
  • Aloo- 1 medium sliced
  • Tomato-1 large
  • Onion-sliced (optional)
  • Oil- 2 tblspn (I use musturd oil, you can use any oil of your choice)
  • Jeera-1 tspn
  • Salt as per taste
  • Red chilli powder-1/4th tspn
  • Haldi powder-1/2 tspn

Step by step:-

  • Heat a pan, add oil
  • Once hot add jeera, let it crackle
  • Add onions saute it till it changes its colour to pinkish.
  • Add haldi powder. Mix it well for about a minute
  • Add baingan and aloo sliced mix it well
  • Add dry masalas- salt, red chilli powder
  • Saute it for 2, 3 minutes.
  • Cover the lid and let it cook. Check in between it should not get burn.
  • Try and cut the bringal and potatoes with the help of laddle if it is happening easily then add tomatoes at this stage.
  • Saute it for about 3,4 minutes
  • Cover the lid to cook.
  • Check after 5 mins.

Your Yummy aloo baingan dry sabji is ready to eat with hot chapaties.

Aloo mutter gravy sabji

Ingredients:-

  • Aloo- 3 ( cubicaly cut small)
  • Onion-1 sliced or chopped
  • Badi ( optional)
  • Tomatoes-2 chopped
  • Mutter- handful( frozen or fresh)
  • Salt as per taste
  • Red chilli powder -1/4th tspn
  • Haldi powder -1/4th tspn
  • Coriander powder -1/2 tspn.
  • Meat masala- 1 tspn
  • Coriander leaves- hand full
  • Water
  • Jeera-1 tspn.
  • Oil- 1 tblspoon (I use musturd oil, you can use any oil of your choice)

Step by step:-

  • Heat a cooker, add oil once hot
  • Add badi ( break it into half then roast it in the hot oil, once done take it out and keep it aside.)
  • Add jeera let it crackle
  • Add onion( sliced or chopped) any one will do
  • Saute it for some time till onion turns pink or brown in colour.
  • Add all the dry masalas- salt, red chilli powder, haldi powder, coriander powder,meat masala powder. With little water so that these masalas doesn’t get burn.
  • Saute it again for about a minute or so,
  • Now add chopped tomatoes.
  • Saute it for 2,3 minutes.
  • Add potatoes and peas ( mutter)
  • Stir it well
  • Add water – 1cup
  • Add coriander leves and mix it well.
  • Cover the lid and let it cook upto 4 whistles.
  • Once the cooker is cool down open the lid mix the vegitable well and add the roasted badi.

Your Yummy aloo mutter sabji is ready to eat with hot poories, paranthas or with rice….

Badi- it is prepared with different pulses I have used urad daal ki badi famous in UP. It tastes realy good with these type of gravy vegetable.

White sauce pasta.( Penne wheat)

Ingredients:-

For boiling pasta

  • Wheat pasta- 1 cup
  • Water to boil
  • Salt- a pinch
  • Oil- 1 tspn

Vegetables:-

  • Carrot-2- chopped
  • Capsicum ( red, yellow,green)-1/2 chopped
  • Corn- handful
  • Onion-1 big- chopped
  • Oil-1 tblspn
  • Garlic-5-6 chopped
  • Salt- 1/2 tspn
  • Black pepper powder -1/2 tspn

Seasonings:-

  • Chilli flakes -1tspn
  • Oregano-1tspn
  • Pasta seasoning

For preparing White sauce:-

  • Wheat flour- 2 to 3 tblspn
  • Butter-1tblspn
  • Cheese- morzilla or you can take any cheese cubes
  • Salt- 1/2 tspn
  • Black pepper powder -1/2 tspn
  • Milk-2 cups.

Step by step:-

Boiling pasta

  • Take a big bowl filled with water boil the water
  • Add salt and oil let it boil for 5 more mins.
  • Add wheat pasta let it boil for 5, 7 mins again
  • Now check the pasta with the help of a spoon (try to cut)
  • Now strain the pasta with the help of a strainer.
  • Keep the starch water aside( we will use it later).
  • Wash the pasta with normal water also, it will reduce the sticky ness.
  • Keep the boiled pasta and starchy water aside.

Vegitables for sautaing:-

  • Heat a pan, add little oil
  • Once it is hot add chopped garlic, saute it
  • Add chopped veggies ( onion, capsicum, carrot, corn)
  • Saute it for 2,3 mins.
  • Add salt 1/2 tspn.
  • Add black pepper powder 1/2 tspn.
  • Saute it for about 2 mins.
  • Let the vegetables remain crunchy
  • Keep it aside.

Preparing White sauce:-

  • Heat a pan, add 1 tblspn of butter ( keep the flame low to medium)
  • Add 3 tblspn of wheat flour, saute it till it changes its colour.
  • Add milk slowly and keep on stirring it so that no lumps are formed.
  • Add cheese at this step, saute it for 1 min.
  • Add salt, black pepper powder and all the sauted vegitables. Give it a good mix.
  • Add all the seasonings, mix it again
  • Now add boiled wheat pasta.
  • Mix it all very well.

Now your Yummy white sauce wheat pasta is ready to eat.

Note:- After mixing the pasta if you feel it is very dry then you can add that starchy water which we have kept it aside and boil it for next 2 mins.

Ad just the cheese according to your liking….

It is best serve hot

Arbi sabzi – (gravy)

Ingredients:-

  • Onion-2
  • Arbi-250 gm
  • Green chilli-1
  • Garlic-5 to 6 cloves
  • Ginger- 1 inch.
  • Ajwain-1/2 tspn
  • Jeera-1 tspn
  • Salt-as per taste.
  • Haldi-1/3 tspn
  • Red chilli powder-1/3 tspn
  • Dhaniya powder-1 tspn
  • Meat masala-1 tspn.
  • Hara dhaniya ( coriander leaves) – hand full.
  • Musturd oil- 1 tblspn. ( Or any oil of your choice)

Step by step:-

  • First of all wash the Arbi properly in the running water then peel it and slice it ( you can cut it in any shape you want to)
  • Take onion, ginger garlic, green chilli in the mixer grinder, make a fine paste out of it.
  • You can use ginger garlic paste if not raw.
  • Heat the cooker, add oil into it.
  • Once oil Is heated properly add jeera , ajwain and heeng. Let it crackled.
  • Add the onion ginger garlic paste into it.
  • Stir it properly.
  • Let it get cooked, the colour will change to pinkish.
  • Then add dry masalas-, salt, red chilli powder, haldi , dhaniya powder, meat masala powder.
  • Stir it again for few mins.
  • Add little water into it and let it get cooked till it releases little oil on its sides.
  • Then add peeled sliced Arbi into it.
  • Stir it properly for few mins
  • Add 1 .5cup of water.
  • And add green coriander leaves to it.
  • Cover the cooker with its lid.
  • And let 3 to 4 whistle come on medium flame

Now your Arbi gravy sabzi is ready to eat with hot chapaties or rice. You can use few lemon drops while having it. It tastes realy yum 😋

Kashmiri Dum Aloo

Ingredients:-

To saute potatoes:-

  • Potatoes – 4 medium sized (par boiled)
  • Oil+1 tblspn
  • Salt-1/2 tspn
  • Red chilli powder+ 1/2 tspn
  • Haldi powder -1/2 tspn

For curry:-

  • Onions-3 medium sliced
  • Oil-2 tblspn
  • Cloves- 2-3
  • Black pepper – 3-4
  • Green cardamom -2
  • Black cardamon -1
  • Tej patta-1
  • Dry whole red chilli-1 or 2
  • Jeera- 1 tspn
  • Salt as per taste
  • Kashmiri laal mirch powder -1 or 1/4th tspn.
  • Coriander powder -1 tspn
  • Haldi powder – 1 or 1/4th tspn
  • Curd – 1/2 cup beaten
  • Kasuri methi – crushed 1 tspn
  • Coriander leaves fresh- for garnishing.

Step by step:-

  • Par boil medium size potatoes.
  • Peeled and prick them with fork once it’s cool.
  • Heat oil in a pan , add salt, red chilli powder,haldi powder. Do not burn the masalas.
  • Add pricked potatoes in the oil & saute it gently till it becomes slight brown in colour.
  • Once done keep it aside.
  • Heat a pan , add oil once hot.
  • Add dry whole garam masalas, cloves, black pepper, green and black cardamom, tej patta, whole dry red chilli and jeera.
  • Let then crackle
  • Add sliced onions to it, let them get translucent.
  • Add dry masalas- kashmiri laal mirch powder, coriander powder, haldi powder ( do not add salt at this step)
  • Let it get cooked for a while.
  • Add 1/2 cup of beaten curd. Saute it continuously.
  • Now, add salt, mix it well
  • Cover the lid for atleast 5 mins.
  • Check in between, it should not get burn.
  • Switch off the flame.
  • Alow it to cool.
  • Once it is cool down, grind it to a smooth paste.
  • Heat a pan again add very little oil.
  • Once hot, add the grinded paste into it.
  • Saute it for about 2 mins.
  • Add 1 cup of water and cover the lid, let it boil till the desired consistency of the gravy comes.
  • Add crushed kasuri methi, mix it well.
  • Add the sauted potatoes, give it a mix and boil if needed.
  • At last garnish it with fresh coriander leaves.

Now, your Yummy Kashmiri dum aloo is ready to eat with hot chapaties or with steamed rice.

Methi chaman ( paneer, methi, palak)

Ingredients:-

  • Methi ( Fenugreek)- 100 gm
  • Palak ( spinach)- 170 gm
  • Onion- chopped- 2 medium
  • Jeera- 1 tspn
  • Black cardamom- 1
  • Green cardamom- 2
  • Bay leaf(tej patta)- 1
  • Oil- 1 tblspn
  • Green chilli- chopped- 2
  • Ginger garlic paste- 1 tspn
  • Salt- as per taste
  • Coriander powder 1 tspn
  • Jeera powder – 1 tspn
  • Fresh cream- 1/2 cup
  • Butter- 1/2 tspn
  • Cloves – 2,3
  • Turmeric powder 1/2 tspn
  • Paneer- 200 gm

Step by step:–

  • Wash methi and palak leaves thoroughly.
  • Boil washed methi and palak leaves for about 15 mins.
  • Once it is cool down, blend it in a mixi.( Smooth paste)
  • Heat a pan, add oil, once it is hot.
  • Add jeera, tej paata- bay leaf, cardamoms- big and small & cloves.
  • Let it crackle
  • Add chopped onions to it, saute it for a minute or so
  • Add chopped green chillies, saute it again
  • Add ginger garlic paste,saute it well till the raw smell of ginger garlic goes off.
  • Add some spices – turmeric powder, coriander powder,jeera powder and salt as per the taste, saute it well
  • Add the blended methi and palak mixture. Mix it well
  • Cover the lid for about 5, 10 minutes.
  • Check in between, so that it will not get burn
  • Now add fresh cream to it, mix it well
  • Add little water or milk on a low flame( stir it continuously)
  • Add paneer cubes. Give it a proper mix
  • Add little cream to garnish it.

Now your Yummy and super healthy Methi chaman is ready to eat with hot phulkas.

Note:- you can use malai for fresh cream instead of amul fresh cream. I prefer malai..

Aloo Gobhi ( gravy)

Ingredients:-

  • Gobhi ( small prices)-250 gm
  • Potatoes – 2 medium size
  • Onion-2 small to medium size
  • Tomatoes-2 medium
  • Coriander seeds -1 tblspn
  • Cloves- 3,4
  • Pepper corn( Kali mirch)- 3,4
  • Dry whole red chilli – 2,3
  • Cinamon( dalchini)- 1/2 inch
  • Cardamom green- 2
  • Black cardamon -1
  • Bay leaf- 1
  • Cumin- 1 tspn
  • Musturd oil- 2 tblspn
  • Garlic- 4 cloves
  • Ginger- 1 inch
  • Turmeric powder- 1/2 tspn
  • Salt – as per taste.

Step by step:-

  • First of all take all the khade garam masalas ( except bay leaf- tej patta) into a bowl
  • Soak them for about 10 to 15 mins.
  • Now, cut gobhi and potatoes into medium size.
  • Wash Gobhi and potatoes thoroughly ( Gobhi may have small worms in it, so wash it properly.
  • Boil the Gobhi for atleast 5 mins. ( Will help in getting the worms out if any)
  • Now grind all the soaked garam masalas with onion , ginger, garlic and with turmeric powder. Make a smooth paste.
  • Heat a pan, add musturd oil
  • Once hot add cumin seeds and bay leaf
  • Once it starts crackling
  • Add the grinded mixture
  • Saute it til it changes its colour to slight brown.
  • Add potatoes and saute it for a while. Now cover the lid for 2, 3 mins.
  • Now add chopped tomatoes, saute it again
  • Cover the lid and let the potatoes get cooked
  • Once potatoes are half done add the boiled gobhi/ cauliflower.
  • Mix it well, add salt as per your taste.
  • Mix it again, add 1 cup of water.
  • Cover the lid and let it cooked for another 10, 15 mins.
  • Keep a check in between, so that vegitable not get burn.
  • At last garnish it with fresh coriander leaves.

Note:- Don’t over cook the Gobhi/ cauliflower as it is already boiled.

You can boil potatoes also with Gobhi/ cauliflower to reduce the time of cooking.

Methi mutter malai

This is a delicious North Indian recipe.. it is creamy smooth and healthy too… Methi (Fenugreek) & mutter(green peas) they both have plenty of health benifits. It is less spicy.

Ingredients:-

  • Methi/Fenugreek ( chopped) 200 to 250 gms
  • Mutter/ green peas ( boiled/ frozen)- 1 cup
  • Milk- 250 ml
  • Fresh Cream – 1/3 cup
  • Onion- 1 large
  • Green chilly- 1 ,2
  • Cashews / Almonds-7-8
  • Ginger- 1 inch
  • Oil – 2 tspn
  • Jeera- 1/2 tspn
  • Coriander powder – 1/2 tspn
  • Salt- as per taste
  • Garam masala powder – 1/2 tspn
  • Coriander leaves- for garnishing
  • Sugar( optional)- 1/2 tspn
  • Water to boil- 2 cups

Step by step:-

  • Wash the Fenugreek leaves/ methi nicely and boil it in 1 cup of water for about 2-3 minutes ( boiling helps in reducing the bitterness of methi)
  • After boiling take the leaves out in the other vessal and add some cold or normal water to cool it down.( It helps in retaining the green colour of methi)
  • Now squeeze out the methi with palms and keep it aside.
  • Now boil onions, cashews, green chillies, ginger in one bowl for about 3,4 minutes.
  • After boiling it let it cool for some time and then grind it in a mixi grinder make a smooth paste.
  • Now heat a pan and add little oil in it
  • Once it is hot add cumin seeds, let it crackle
  • Add the onion paste, saute it for 2,3 minutes then add the squeezed methi/ Fenugreek leaves in it, mix it well
  • Add green peas and all the dry masalas- garam masala powder, coriander powder. Let it cook for some time, cover it with the lid.
  • Add 1/2 cup of milk for the gravy. Stir it well
  • Let the gravy get boiled properly.
  • Add fresh cream, mix it well
  • Add salt at this step.
  • Cover the lid and let it cook for some more time.
  • Now garnish it with green coriander leaves.

Your delicious Methi mutter malai is ready to eat.. serve it with hot chapaties…..

Note:- you can add little water also for gravy with milk…

Missi ke aate ki poori

Missi roti or Missi poories are prepared in winters… Specially in North. They are extremely healthy and tasty….

Ingredients:-

  • Missi flour-2 1/2 cup
  • Potatoes – 6 ( boiled)
  • Jeera- 1 tspn
  • Coriander leaves – 1/2 cup
  • Onion- 1 medium finely chopped
  • Salt- 1 tspn ( or as per taste)
  • Dry red whole chilli or powder- 1tspn ( if whole-2 to 3)
  • Refined Oil -1/2 tblspn for kneading ( moin)
  • Water – 1/2 a cup ( if required)
  • Oil- for frying ( I use musturd oil, you can use any oil of your choice)

Step by step :-

  • Firstly mix every thing in the Missi flour.- onion, jeera, red chilli powder or whole dry red chilli crushed, salt, coriander leaves, boiled potatoes, oil.
  • Mix all of them with the help of very little water( if required) for binding.
  • Make a hard dough. Like we make it for normal poories.
  • Cover the dough with a lid.
  • Heat a kadhai with the oil in it
  • While the oil is getting hot
  • Pinch out a small ball sized dough ( just like you take for normal poori)
  • Then with the help of little water tap the dough ball with your palms, give it a round shape & place the round shaped poori in to the hot oil for frying.
  • While placing the poori in the oil your oil should be hot enough.
  • If the oil is not hot enough then all the poories will not come out well cooked.
  • Once the poori is puffed well in the kadhai keep it out on the paper towel so that it will soak all the extra oil.
  • Once done keep all the poories in the basket.

Now your Yummy Missi poori is ready to eat…. You can have it with Aloo mutter gravy vegitable, curd or with any of your favourite pickle… It tastes yumm…

Note:- Before placing the round poori dough into the oil first check the oil weather it is properly hot or not by dropping a peice of dough into the oil if it starts floating with the oil blisters then the oil is ready ( is hot enough) if not then heat the oil for some more time.