Palak Paneer Now TOP - 10 - VEG RECIPES

Palak Paneer

Introduction:      Palak paneer   is a vegetrian dish originating from the Punjab region of the Indian Subcontinent. Palak paneer is a popular Punjabi curry, consisting of shallow fried Paneer cubes in a  Palak [Spinach] tomato gravy.               

Ingredients:

• 2 bundle of blanched palak [spinach]
• 250 g of paneer cubes
• 5-6 green chillis
• 2-3 tbsp chopped onion
• 2 tsp ginger-garlic paste
• 1 medium size tomato
• 1/2 tsp turmeric powde
• Salt - sugar as per taste
• 1 tsp garam masala powder
• 1 tsp kasuri methi powder [fenugreek leaves]
• 1 tsp cumin seed-2 bay leaves
• 2 tbsp sunflower oil
• 50 g butter
• 5-6 tbsp fresh cream

Procedure:

In a grinder make a thigh and smooth paste with blanched 

palak / spinach, green chillis, tomato.

Heat oil and 30 g butter in a wok / kadai and add cubes cut paneer

now saute the paneer till light golden color. On medium flame.

 After that take our the fried paneer in a bowl.

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Now add cumin seeds and bay leaves in this re meaning

butter. When they stop crackling then add onion and turmeric
 powder and saute.

When onions be comes light golden then add ginger - garlic paste
and saute for 1-2 mins on medium flame.

Now add Palak / spinach and mix well with onion masala.

Now add kasuri methi / fenugreek leaves and garam masala  powder.

And then add paneer / cottage cheese and then mix them well again.

And last of all add fresh cream and 1-2 cube of butter. 
And put off the gas.

Now ready to serve Palak  Paneer  with Paratha, Nun, or Roti....

Serves:  2-3

                                    Next Baingan Bharta

Navratna Paturi Now TOP - 10 - VEG RECIPES

 Navratna Paturi [Indian / Bengali]

Introduction:    This delicious Indian dish gets its name Navratan (meaning nine gems) from the nine different veggies, cottage cheese, fruit & nuts..... This is a very popular & rich dish.

Ingredients:

• 1 cup of cube size paneer / cottage cheese
• 1 cup of cube size blanche potato
• 1 cup of cube size brinjal / plant egg
• 1 cup of cube size parwal [pointed gourd] /beans
• 1 cup of cube size capsicum
• 1 cup of cube size blanche cauliflower
• 1 cup of cube size pumpkin [with skin]
• 1 cup of cube size blanche carrot & 1/2 cup of cube tomato
• 2 cup of cube size cabbage
• 3 tbsp scrapped coconut & 5-6 green chillis
• 2 tbs peach melon, poppy, yellow mustard seed
• Almond, cashew . raisins
• Salt - sugar as par taste
• 1/2 tsp cumin seed, 2 bay leaves 
• 1/2 tsp garam masala powder
• 1/2 cup sunflower oil for cooking - frying
• 1 tsp each ghee , corn starch

Procedure:

Take a grinder and put coconut, poppy, melon, mustard

seed, green chillis, fruit & nuts 1/2 cup of water and make

 a thick paste.

Now heat oil in a wok / kadai and fry one by one paneer, brinjal, cauliflower
pumpkin, potato, parwal, carrot until light golden color and take out them in a plate

Now add this remaining oil, cumin seeds and bay leaves, and when they
stop crackling then add poppy -coconut paste , salt - sugar, and stir for 1-2
 mins. When the oil comes over the masala then add 1 cup of lukewarm
water and all veggies and paneer, carefully but except tomato. Flip and mix
them and cover the wok with lid for 5-7 min on medium flame. when
gravy becomes thicker and veggies gets tender then add tomato, garam masala
powder, ghee and corn starch, and mix them all together gently and lid on
 for 2 mins.Now put off the gas. 

 Ready to serve Navaratna Patuti with Nun, Paratha, Roti.

Serves:  5-6

                                                       

                                                           Next Palak Paneer----------->

Mauri Pabda Mach-er Tel Jhal

Mauri Pabda Mach-er Tel Jhal

Introduction:    Pabda Mach is a popular small catfish that Bengalis love. Pabda Mach is easily available in Gurgaon. Simple “Shorshe bata and tel jhal". Pabda Macher Tel Jhal and Sarse Batar Jhal they are  signature Bengali dish known for its detectable flavours and unique taste. 

Ingredients:

• 250-300 g Pabda fish
• 1 bay leaf and 1/2 tsp mauri seed (fennel seed)
• 1 tsp mauri bata or mauri powder
• 3-4 tbsp tomato paste
• 1/2 tsp ginger paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp cumin powder
• Salt and sugar as per taste
• 4-6 tbsp mustard oil four cooking & frying

Procedure:

1. At first clean and wash the fish well
2. Marinate the fish with salt and pinch of turmeric powder

3.Heat oil in a wok and add fish for frying both the sides until light golden on medium flame
4.Now take out the fish in a bowl and keep a side
5.Add bay leaf and fennel seed in that oil

6.Now take all the paste masalas in a bowl and make a thick red paste

7.When stop the whole masalas stop crackle 
8.Then add red paste in that oil 
stir unlit the oil comes over the masala 
9.Then add 3/4 cup of lukewarm water and fried fish 
10.Cover the wok for 5 mins
11.Then add fennel powder or paste and cook for 1min
Ready to serve Mauri Pabda Macher Tel Jhal with steamed rice

Serves:  -2

Egg Korma

Egg Korma  [Indian dish]

Introduction:  Egg korma is one of the dish fit for the kings and their royal feasts. Boiled eggs cooked with a korma gravy. korma is a saucy dish originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds  & nuts, etc.

Ingredients:

•  4-6 hard boiled eggs
• 1/2 cup or 7-8 tbsp yogurt
• 1&1/2 big size onion sliced
• 2 tbsp ginger -garlic paste
• 4-5 green chilli paste 
• 2 tbsp each poppy, melon seeds, cashew nuts 
• 2 tbsp raisins
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder (optional)
• 1/2 tsp paprika powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 2-5 bay leaves and cloves
• Salt and sugar as per taste
• 3 tbsp ghee & 4 tbsp mustard oil

 Procedure:

1. Heat ghee and oil in a pan
2. Fry onion slices until golden brown and take out in a bowl
3. Then sallow fry the eggs and take out in a bowl

1. make a powder with poppy seeds melon seeds & cashew nuts

2.Grind and make a thick paste with fried onion,yogurt,green chilli and all powder masalas

 3.Now heat again the excess ghee mixed oil and add cloves and bay leaves

4,When they stop crackling then add yogurt -onion paste, ginger -garlic
 paste 3 tbsp poppy- nuts powder and 1/2 cup of lukewarm water,
now stir on medium flame                                                        

5.Now cook the masala until the oil comes over the masala                          

                       6. Add eggs and stir for 1min then add 1-1/2 cup of lukewarm water salt and sugar                                          
 7.Cover the pan with lead for 4-5 mins or gravy comes thicker                  

8.Now add garam masala powder, 2 tbsp raisins 1 tbsp fried onion (optional), 
and 1/2 tbsp ghee and put off the gas.

       Now ready to serve Egg Korma with roti, paratha or any types of rice.

           

Serves:  2-3

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Hilsha Paturi

Hilsha Paturi  [Bengali cuisine]

Introduction:  Hilsha Paturi is a masala coated fish, wrapped in banana leaf. where Hilsha paturi and a number of spices (Mainly mustard, green chillies and coconut.... Prepare and cook the famous Bengali fish hilsha paturi .

Ingredients:

• 5-6 pieces hilsha fish coated with salt and turmeric powder
• 6-7 tbsp fresh coconut and 6-7 green chilli paste
• 1/2 tsp black cumin and 1/2 tsp turmeric powder
• Salt and sugar as per taste
• 1 tbsp corn flour paste with 2 tbsp water
• 8-10 tbsp pure mustard oil
• 5-6  pieces of banana leaves like image

Preparation:

• toast the leaves on tawa both side

• you can also toast the leaves on gas oven 

• Make a thick paste with chilli -coconut paste and mustard powder and corn paste.Add with this paste mustard oil, salt -sugar , black cumin , and turmeric powder.

• Take a banana leaf and set a fish and 2 tbsp mustard -coconut paste.

• Wrap the each banana leaf carefully

• Now heat a tawa and 3-4 drop & brush oil and then seat the wrapped fish.At first put the wrapper's open side on the tawa . And cover the wrapper with lead on high flame for 1 &1/2 mins. Then sprinkle  one hand full water around the fish wrapper and cover again for 6-8 mins on low flame until cooked the fish.

• Now flip the wrapper and turn the bottom side on top like image -2. and cook the wrapped fish on same way. You can cook the wrapped fish at a time 1 or 2-3 it's depends on you.

Now ready to serve Hilsha patuti with hot rice and Gandho Raj Lebu.

Serves:  3-4

Egg Cake Curry

Egg Cake Curry [Indian-Dimer Dhokar Dalna]

Introduction: There are many ways to cook egg curries; dry curry, gravy curry or a tangy gravy. This curry is of egg cakes.

Ingredients:

Step-1:

• 3 raw eggs
• 1 big size boiled and mashed potato
• 2 tbsp finely chopped onion
• 1 tsp ginger - garlic paste
• 1 & 1/2 tbsp finely chopped green chilli
• 1/2 tsp baking powder
• 1/2 tsp salt & sugar each
•  1/2 turmeric powder
• 1 & 1/2 tbsp gram flour
• 1/2 tsp garam masala powder
• 1 tsp oil

Step-2:

• 4-5 tbsp tomato paste
• 4 tbsp onion paste
• 1 & 1/2  tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp  red chili powder
• 3/4 tsp paprika powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp cumin seed & 2 bay leaves
• Salt & sugar as per taste
• 2 tbsp chopped cilantro
• 1 tsp corn flour
• 1+1 tsp ghee
• 5-6 tbsp white oil 

Procedure:

1. take a bowl and mixed all ingredients from step -1 
2. grease a cake pan or a big bowl and pour the egg mixture
3. now heat 2 cup of water in a thick bottom pan/pressure pan
4. set the egg mixture bowl in pan straightly on high flame for 2 mins
5. now cover the pan with normal lid or cooker lid without gasket 
6. after 2 mins set the flame low for 15  mins 
7. now egg cake is ready, cut it in your preferred size
8. put the egg cake cubs in a fridge for 8-10 mins
9. now deep fry the cake cubes until light golden colour
10. take out the fried cake in a bowl
11. make a thick paste with all ingredients [powders & pastes] from step-2 except garam masala and corn flour
12. heat 5 tsp oil and 1tsp ghee mixture in a wok 
13. add cumin seed & bay leaves and mixed pastes masala
14. stir on low flame until the oil comes over the masala
15. now add 1&1/2 cup of water , salt & sugar
16. when the gravy starts boiling then add cake cubes
17. stir and coat the masala on cubes carefully
18. always cook the dish on medium flame without cover 
19. when the curry is almost ready, add garam masala & corn starch
20. put off the gas now sprinkle 1 tsp ghee and  cilantro
21. ready to serve  Egg Cake Curry  with Paratha, Nun, Pulao, Fried rice etc.

Serves: 3-4