Namkeen Chawal

Namkin chawal

Namkin Chawal
I hope everyone had a wonderful weekend. Here this weekend we had a nice weather to enjoy outside and we really had wonderful time with our friends visiting us. We went to casino and need less to say we enjoyed more even after losing money. Anyways coming back to the post which is a simple rice dish .
Who does not love one pot meal, it’s the easiest and quickest thing to fix in jiffy without compromising the taste. Usually I use what all veggies I have in the fridge for this. I make this on any busy weekend for the lunch and serve with yogurt and some onion salad. It is the best comfort food any time. My mom use to give this for lunch to school whenever we said that we are tired of having rotis. So, she will make this and pack our lunch boxes with some pickle. So, here goes the recipe for the same:

Namakin Chawal

Ingredients:

• 1  cups basmati rice
• 1 small white onion, chopped
• 3 garlic cloves, crushed
• 1/2 inch grated ginger
• 1 small tomatoes, cut in cubes
• 1/4 cup crushed tomatoes
• 1 cup cauliflower florets
• 1/3 cup frozen peas
• 1 medium-sized carrot, cut in small cubes
• 1 cup soya chunks/Nutrela
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chilli powder
• 1 1/2 tablespoon olive oil
• salt to taste

Preparation:

• Put rice in a bowl and wash rice for 2-3 times or until the water runs clear. Soak the same for 5-10 minutes.
• Heat oil in pressure cooker, add cumin seeds and let it get brown.
• Add garlic, ginger followed by onions and cook until cook are brown.
• Add cubed tomatoes, crushed tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt to taste. Cook for 2-3 minutes.
• Add cauliflower florets, carrots, peas and soya chunks(Nutrela) and cook for 2-3 more minutes.
• Add washed basmati rice to the masala with 1 1/2 cups of water, cover the lid and cook for 1 whistle.
• Let the cooker cool down and then open the lid and serve.

Tawa fish fry

Grilled Tawa Fish Recipe Card

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Grilled Tawa Fish Recipe

• Basa fillets 2-3

• Juice of 1 lemon

• Ginger-garlic paste 1 tablespoon

• Turmeric powder 1/2 teaspoon

• Garam masala powder 1 teaspoon

• Salt to taste

• Red chilli powder 1 teaspoon

• Coriander powder 1 tablespoon

• Curry leaves 18-20

• Fresh coriander leaves chopped 4 tablespoons

• Egg 1

• Rice flour 1/2 cup

• Oil 1 tablespoon

• Green capsicum cut into juliennes 1

• Onions sliced 2 medium

• Tomato seeded and cut into juliennes 1

Method

Step 1

Cut the fish into medium size pieces and place them in a bowl. Add lemon juice, ginger-garlic paste, turmeric powder, garam masala powder, salt, red chilli powder and coriander powder and mix well.

Step 2

Roughly chop curry leaves and add to the fish alongwith the chopped coriander and egg. Mix well. Add rice flour and mix again.

Step 3

Heat oil in a non-stick grill pan. Place fish pieces and cook till evenly done from both the sides.

Step 4

Transfer the cooked fish on a serving dish.

Step 5

Add the capsicum, onion and tomato in the same pan and sauté for a minute.

Step 6

Place the sautéed vegetables along the fish and serve hot.

Hot Yellow Curry (Thai food)

Ingredients

• For the base:
• 2 Tbsp oil
• 1 Tbsp fresh turmeric chopped  (you can use powdered turmeric also) 
• 1 Tbsp fresh galangal chopped  (a young ginger root with a distinct flavor)        
• 1 Tbsp fresh lemongrass
• 1/2 tsp green chillies finely chopped
• 1/2 tsp fresh red chillies finely chopped
• 500 ml evaporated milk      
• 1/2 tsp salt
         
  A pinch of sugar                         
• 
  For the veggies:
• 1/2 cup string beans diced     
• 1/2 cup broccoli medium florets
• 1/2 cup carrots sliced              
• 1/2 cup cubed eggplant           
• 1 Tbsp garlic finely chopped
• 2 Tbsp oil              
• Heat oil in a wok, and then add turmeric, chopped galangal, lemongrass, chillies and saute.
• Add evaporated milk & a just a little bit of water (1/4 cup) to thin the curry and let it boil.
• Season with salt, sugar and cook till dissolved well.

  Method

• Heat oil in a wok, and then add turmeric, chopped galangal, lemongrass, chillies and saute.
• Add evaporated milk & a just a little bit of water (1/4 cup) to thin the curry and let it boil.
• Season with salt, sugar and cook till dissolved well.
• Remove from heat and let it cool.
  
• Saute vegetables with some oil and garlic in another pan.
• Add the pinch of salt and let it saute for a couple of minutes.
• Now add the curry & bring to boil. Cover it and let it simmer for 7 - 8 minutes till the vegetables cook.
• Serve Hot 

Chilli Idli

Chilli Idli Recipe – Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish / Starter | Recipe Cuisine: Indo Chinese

Idli – 3
Red chilli powder – 3/4 tsp
Capsicum – 1/2 cut into squares
Garlic – 1 tsp chopped finely
Ginger – 1/2 tsp chopped finely
Green Chilli – 2 small sliced
Big Onion – 3 tbsp finely chopped
Sugar – 1/2 tsp(optional)
Soya sauce – 1/4 tsp
Red Chilli Sauce – 1/4 tsp
Tomato sauce – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – to taste
Oil – to deep fry

Method:

1. Cut the idlis into small cubes.If you are making your batch of idlis fresh then refrigerate it atleast for 30mins.I used leftover idli so cut it instantly.Refrigerate the idli cubes for 10-15mins.Heat oil in a kadai just enough for the idlis to immerse fully.When oil is hot, deep fry the idlis.
2. Turn over and fry till golden brown.
3. Drain in tissue paper and set aside.Get all the ingredients ready .Heat oil in a pan and add garlic,ginger and green chillies.Saute for a minute.
4. Add onion saute until slightly browned.Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Now add red chilli powder.
5. Saute for a minute.Then add the sauces.Bring the sauce to a quick boil. 
6. Bring the sauce to a quick boil. Add fried idlis and give a toss for the sauce to coat well.Switch off.

Garnish with spring onions.

My Notes:

• I didn’t have spring onions so skipped it.You can add spring onions white part while adding garlic and the green part for the ginal garnish.
• Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.
• While deep frying if the idlis stick, then refrigerate for few more mins and then start deep frying.
• The idlis should be crisp while eating so just toss the idlis and switch off.
• Always serve hot as it may turn soggy when rested for a while.
• Dont add more soya sauce than the mentioned amount else it will change the taste and color.

Paneer Biryani Recipe – Kesar Paneer Biryan

Paneer Biryani Recipe with step by step photos. This festive paneer biryani is full of flavour and made even more aromatic with kesar (saffron) that not only enriches the colour of the biryani but makes it more aromatic as well.

I make this paneer biryani whenever we have an impromptu get together with friends but mostly for my kids birthday as both of them love it so much. The process make look a bit lengthy but it is totally easy to make even for a novice.

I learned this biryani from my punjabi friend named “Guddi” while I was working before my marriage. We both were good friends and one day she invited me to her home on her birthday and I was served this paneer biryani by her “Bibi” (Grandma).
Though there were so many dishes, this totally took the centerstage and it was so good that I totally loved it so much. Later I pestered Guddi to get the recipe from her “Bibi”. I noted it duly in my diary that I was using back then to note down recipes, but I never made it.

Only after I started blogging, I decided to put that recipe diary and paper cuttings to good use by making each and every recipe in it to share it in the blog. I recently made it last month for Arjun’s birthday and served it along with Punjabi Dum Aloo, Salad and Mini Gulab Jamuns in Rabdi for Dessert. We all loved the feast to the core.
If you are planning to make for a party or as a festive menu, then you can prepare the gravy that is required for this biryani the day before and refrigerate it.
Just prepare the rice and kesar paneer, the next day and mix in the gravy and your paneer biryani is ready in no time at all without having to slave over the stove and spending a long time in the kitchen. How cool is that !!!

Paneer Biryani Recipe with stepwise photos:

1. Wash and soak basmati rice for 20 mins and drain completely.
2. In a pan, add rice, water, salt and bring the water to a boil. Cover the pan with lid and cook over low flame for 20 mins.
3. The rice should be well cooked. Tip the rice into a big plate and fluff with a fork. Leave it to cool completely.

4. Cut the paneer into triangle pieces.
5. Heat water in a bowl. Add turmeric powder, paneer pieces, mix well and close the bowl with a lid. Let it rest for 10 mins.
6. Soak Kesar (saffron strands) in warm milk and slightly crush it with fingers to release the colour and aroma.

7. Heat a pan with oil. Add the whole spices and saute until fragrant. Add onion, tomato, ginger, garlic and cook over medium flame till the tomatoes become mushy. Add kashmiri red chili powder and red chili powder and mix well.
8. Take the pan off the stove and let the mixture cool down completely. Transfer to a blender and grind to a smooth paste without adding water and keep aside.
9. Add oil in a pan. Season with spices. Add the ground onion-tomato paste, salt, mix well and cook over low flame for 8-10 mins till the raw smell disappears and oil separates.

10. Add the paneer, saffron dissolved milk, coriander leaves to the pan and mix gently taking care not to break the paneer pieces.
11. Add the prepared paneer mixture to the cooked basmati rice little by little and mix well.
12. Reheat the rice mixture either in a pressure cooker or microwave.

Serve this paneer biryani hot with any raita and vegetable gravy of your choice.

Paneer Biryani Recipe details below:

5.0 from 1 reviews

Paneer Biryani Recipe - Kesar Paneer Biryani

Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Paneer Biryani recipe with step by step photos.

Author: Radhika

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients:

For Rice:

• Basmati rice - 2 cups
• Paneer - 200 gms
• Kesar (Saffron strands) - 2 pinch
• Milk - 4 tbsp
• Shahjeera - 1/4 tsp
• Bay leaf - 1
• Turmeric powder - 1/8 tsp
• Cashew nuts, halved - 15
• Salt - to taste
• Ghee - 4 tsp
• Oil - 2 tsp
• Water - 3 cups
• Coriander leaves - for garnish

For the paste:

• Onion, medium - 2
• Tomato - 3
• Garlic - 4 cloves
• Ginger - 1 inch piece
• Cardamom - 2
• Cinnamon - 1 inch stick
• Cloves - 3
• Kasuri methi (dried fenugreek leaves) - 1/2 tbsp
• Kashmiri red chili powder - 1 tsp
• Red chili powder - 1 tsp
• Oil - 2 tsp

Instructions:

Preparation:

1. Wash basmati rice well, soak in water for 20 mins and drain completely.
2. Slice the onions and chop the tomatoes finely.
3. Cut the paneer into triangle pieces.
4. Warm the milk in a bowl and soak the kesar (saffron) in it and keep aside.

For the rice:

1. Heat a pan with 2 tsp ghee, add drained basmati rice, and saute over low flame for 5 mins. The rice should be well coated in ghee.
2. Add 3 cups water, salt and bring the water to a boil. Cover the pan with lid and cook over low flame for 20 mins.
3. The rice should be well cooked. Tip the rice into a big plate and fluff with a fork. Let it cool completely.

For the Paste:

1. Heat a pan with oil. Add the whole spices like cardamom, cinnamon, cloves and saute until fragrant.
2. Add onion, tomato, ginger, garlic and cook over medium flame till the tomatoes become mushy.
3. Switch off stove and immediately add kashmiri red chili powder and red chili powder and mix well to cook in the heat of the pan itself.
4. Take the pan off the stove and let the mixture cool down completely.
5. Transfer to a blender and grind to a smooth paste without adding water and keep aside.

For the Paneer Gravy:

1. Heat 4 cups water in a bowl. Add turmeric powder, paneer pieces, mix well and close the bowl with a lid. Let it rest for 10 mins.
2. Heat a pan with remaining 2 tsp ghee. Add halved cashew nuts and roast till golden brown. Drain into a bowl and keep aside.
3. Add oil to the pan. Season with shahjeera, bay leaf and saute for 10 seconds.
4. Add the ground onion-tomato paste, salt required for the paste, mix well and cook over low flame for 8-10 mins till the raw smell disappears and oil separates. Take the pan off the stove.
5. Drain the paneer into a colander.
6. Add the paneer, saffron dissolved milk, coriander leaves to the pan and mix gently taking care not to break the paneer pieces.

How to make Paneer Biryani:

1. Add the prepared paneer mixture to the cooked basmati rice little by little and mix well.
2. Smear a vessel with ghee and transfer the kesar paneer biryani into it. Place the vessel inside a pressure cooker. Close with lid but do not put the weight in the vent. Heat on low flame for 10 mins or you can also reheat in a microwave. I heated it in microwave proof vessel for 5 mins at 50% power.
3. Serve this hot paneer biryani garnished with ghee roasted cashew nuts and coriander leaves along with raita or chips or any gravy of your choice.

Daal baati Churma

Preparation Time : 20 mins. Cooking Time : 1hour
Serves 5.

Ingredients

For the panchmel dal

• 1/3 cup chana dal (split Bengal gram)
• 1/3 cup toovar (arhar) dal
• 1/3 cup moong dal (split green gram)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp whole moong (whole green gram)
• 3 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 3 cloves (laung / lavang)
• 2 bayleaves (tejpatta)
• 1 tsp cumin seeds (jeera)
• 2 green chillies, slit
• a pinch of asafoetida (hing)
• 2 tsp dried mango powder (amchur)
• 2 tsp tamarind (imli) pulp
• 3 tbsp ghee
• salt to taste

For the baatis (for 10 baatis)

• 1 cup whole wheat flour (gehun ka atta)
• 1/2 cup semolina (rava)
• 2 tbsp besan (Bengal gram flour)
• 8 tbsp milk
• 4 tbsp melted ghee
• salt to taste

For serving

• melted ghee
• churma

Method

For the panchmel dal

• Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
• In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
• Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
• Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis

• Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
• Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
• Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
• When the baatis are done, drain and keep aside.
• Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
• Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed

• Pour hot panchmel dal over the baatis.
• Serve hot with churma.

Tips

• You can cook the baatis in a gas tandoor (without boiling them).
• Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally.
• Or even deep fry them in hot ghee instead of cooking them in a tandoor.

Tasty Chocolate Cake

The Most Amazing Chocolate Cake

 

Prep time

10 mins

Cook Time

35 mins

Time to Make It

45 mins

 

Author: Rachel Farnsworth

Yield: 3 9-inch rounds

Ingredients

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
8. Frost with your favorite frosting and enjoy!

Notes

The better quality cocoa powder you use the better the cake will taste.