250 gm paneer cubes
3 Tbsp  ghee/ clarified butter
2 Tbsp whole spices
1 large onion,chopped coarsely
3 Tbsp butter
2 cups fresh tomato puree
2 to 3 green chillies
3-4 cloves garlic
1 Tbsp ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp suga
1/4 cup cashew paste
1/2 cup cream
Salt to taste
6 cups cooked Basmati rice
1 cup fried onions
1/2 cup almond sliver
1/2 cup chopped mint and coriander

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How to make makhni paneer biryani

. Sear the paneer cubes in ghee. Then season it to taste and set aside.

. In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.

. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.

. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.

. Then add the cashew paste and cream. Season to taste.

. Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.

. Using a greased baking dish or handi, layer the paneer and rice alternatively.

. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.



250 gm white fish-cut into cubes
1 medium onion
1 medium tomato
6-8 garlic cloves
2 fresh green chillies-deseeded and sliced
6 Tbsp oil
1/2 cup fresh coconut paste
1/4 tsp red chilli paste
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp salt
2 whole dry red chillies
1/2 tsp black mustard seeds
8-10 curry leaves
1/2 cup tamarind extract
1 cup water

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How to make Kerala Fish Curry

. Make a paste of onion, tomatoes, garlic and green chillies.

. Keep aside.

. Heat oil in a pan.

. Add coconut paste and cook until golden brown.

. Add dry spices and cook for about 3 minutes, keep stirring.

. Remove from heat and keep aside.

. Heat the remaining oil in another saucepan.

. Add whole red chillies, curry leaves and mustard seeds.

. Fry until the seeds start spluttering.

. Add onion paste and fry until brown.

. Add the cooked coconut paste, tamarind extract and a cup of water.

. Stir well and bring to a boil.

. Add fish pieces and simmer for about 10 minutes.

. Serve hot with boiled rice.



1/2 cup besan
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp green chilli
Salt for taste
3 tsp soda
500 gms refined oil
250 gms paneer

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How to make Paneer Pakodas

. In a bowl, add besan, turmeric powder, red chilli powder, coriander powder, green chillies, soda and salt for taste.

. Mix them together and keep it in the fridge for 30 minutes.

. In a wok, add refined oil.

. Coat the paneer with batter and deep fry the paneer till golden.

. Serve hot.



1 cup (180 g) dhuli masoor ki daal
2 tsp salt
1/2 tsp haldi (turmeric)
2 Tbsp ghee
1 tsp jeera (cumin seeds)
1/8 tsp heeng (asafoetida)
1 Tbsp ginger, finely chopped
1/2 cup onions, finely chopped
1/2 cup tomatoes, finely chopped
1 tsp powdered dhania (coriander seeds)
1/2 tsp chilli powder
1/2 tsp garam masala
2 Tbsp chopped hara dhania (coriander leaves) for garnish

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How to make Masoor ki Dal

. Clean and wash the lentils and place them in a heavy pan. Add 3 cups of water, haldi, ginger and salt.

. Place the pan over high heat, partially covered, and cook till tender.

. Heat the ghee in a heavy based pan and add the heeng and the jeera. When they begin to splutter add the chopped onions.

. Sauté till the onions are brown, add the tomatoes and stir fry till the fat separates.

. Add the dhania, chilli powder and garam masala, mix well and add the daal and bring to a boil, then simmer for about 1 minute.

. Garnish with the coriander leaves, and serve hot.



1 can (15 oz) cooked black beans
1/2 cup onion, finely chopped
1 tomato, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup of corn, boiled
1 Tbsp of jalapenos, Chopped
1 Tbsp of goya adoba all purpose seasoning
1 Tbsp of goya sazonador total seasoning
Dash of Pepper
Dash of salt
2 Tbsp of lemon juice
1 Tbsp of olive oil or chipotle mayonnaise

    To Garnish:

1 green onion, finely chopped
2 Tbsp of cilantro, finely chopped

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How to make Black Bean Salad

. Boil the corn in microwave for 2-3 minutes.

. Combine all the ingredients in a large bowl and mix well.

. Cover and chill it for 15-30 minutes.

. Right before serving, garnish it with chopped green onion and cilantro.

. If you don’t get black beans, try the same recipe with chick peas/chenna, rajma etc.

. Black bean salad is ready to serve.



1 cup mix millet flakes
1 cup ragi flakes
3 cups puffed rice flakes
1/2 cup roasted peanuts
1/2 cup amaranth & brown rice namkeen
2 Tbsp chaat masala
3 Tbsp black sesame
4 boiled potatoes, diced
2 onions, chopped
2 tomatoes
4 Tbsp lime juice
2 Tbsp green chilles
3 Tbsp green chutney
A handful of fresh coriander
3 Tbsp moringa leaves powder

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How to make Mixed Millet Bhel Puri

. Take a bowl and add mix millets, ragi flakes and puffed rice flakes. Now add roasted peanuts along with amaranth & brown rice namkeen. Sprinkle chat masala and black sesame in it.

. Moisten the mixture with potatoes, tomatoes, onions, lime juice and green chilies. Mix well.

. Later add moringa powder and green chutney and mix well.

. Garnish with coriander leaves and serve it.



1/2 kg boneless chicken (cut as you like it)
2 1/2 cups yogurt
1 tsp cumin / zeera powder
1 tsp garlic paste
1/2 tsp red chilli (rang) powder
A little less than 1/4 tsp turmeric/haldi
1/4 tsp garam masala
Few slit green chillies
2 onions, chopped
1 tomato, chopped
Coriander leaves to garnish
2 tsp oil
1 tsp salt

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How to make Dahi Chicken

. Take the yogurt and mix in the cumin powder, garlic paste, garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes.

. Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft.

. Add the tomatoes. Cook for a minute and add all the chicken and marinade.

. Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt.

. Garnish with coriander leaves and enjoy. This can be eaten with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.



250 gms besan
2 Tbsp flour
1 onion
2-3 green chilli
Chopped ginger
1 Tbsp turmeric powder
1 tsp jeera
1 Tbsp dhania
1 Tbsp oil

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How to make Besan ke Paranthe

. Make dough of besan, flour, onion, green chillies, chopped ginger, turmeric powder, coriander, jeera, coarsely ground coriander seeds & oil.

. Roll it out in paranthas and fry with ghee.

besan paratha-new-330



100 gms green and black olives
50 gms capers
500 gms flour
2-3 green chillies
4-5 garlic
1 Tbsp sesame seeds
Red chilli flakes
Olive oil

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How to make Olive Paratha

. Add together olives, capers, green chillies, garlic, basil, sesame and red chilli flakes to flour,

. To this, add water, mix and work into the dough,

. Once ready, roll into parathas and fry it with olive oil.

olive paratha-330

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