Cottage Cheese in Mint Gravy / Paneer Pudina / Rich And Creamy

This recipe is quite different and hence less commonly made. Being different doesn’t always mean that it would be difficult to make. Actually it is a very easy recipe.

Cottage Cheese in Mint Gravy / Paneer Pudina 

As the name suggests, the recipe calls for Mint (pudina). The fresh flavor and aroma of mint is something which makes it unique in its own way.

Firstly, we need to marinate the cottage cheese (paneer), and for that you would require mint leaves, coriander leaves, green chillies, ginger and garlic. Take mint and coriander in the same proportion.

To add some richness to the dish we would add some cashewnuts. To make the texture more creamy add curd to it.

The cottage cheese (paneer) should absorb this flavor and hence it has to be kept in this marinade for atleast 15 minutes. You would get a better idea if you watch the video given.

And the most important point to remember is that while mixing the paneer with other ingredients the flame has to be medium to low and mix it very gently else your paneer pieces would smash off.

Also, check and adjust the salt later, while cooking. For me, the salt in the marinade was enough, so I didn’t add later on.

Ingredients:

250 gms Cottage Cheese (paneer)

2 tbsp Butter

1 Onion (finely chopped)

1 tsp Coriander powder

1 tbsp Fresh Cream

½ cup Water

For Paste:

1 cup Mint leaves

1 cup Coriander leaves

2 Green chillies

½ inch Ginger

3 Garlic Cloves

¼ cup Cashewnuts

1 Tbsp Dry Mango Powder

¼ cup Curd

Salt

Method:

Grind mint leaves, coriander leaves, green chillies, ginger, garlic, cashewnuts, dry mango powder, curd and salt to paste.

all ingredients for making marinade

grimd to paste

Cut the cottage cheese (paneer) into approx 2 inch squares. Combine the cottage cheese (paneer) pieces with the marinade (paste). All the pieces should be coated with the marinade (paste). Keep it aside for 15 minutes.

add cottage cheese pieces

let it rest for 15 min

Heat butter and add onion to it. Saute it till translucent.

heat butter, add onion

saute till translucent

Then put in the marinated cottage cheese (paneer) pieces along with the marinade.


Mix it gently.

add cottage cheese (paneer)

Then add coriander powder, fresh cream and give it a gentle mix.

add coriander powder, fresh cream

mix well

Add some water to adjust the consistency of the gravy. Mix well.

add water

mix well

Cover it and let it simmer for 2 minutes.

simmer 2 min

Garnish it with coriander and serve hot.

garnish with coriander

It goes well with any Indian bread. I prefer Garlic Naan and some Jeera Rice.

Cottage Cheese in Mint Gravy / Paneer Pudina

Tips:

Check and adjust salt while cooking.

Cook on low to medium flame.

Add water according to the consistency required

Go food-a-cious with this very rich, creamy, aromatic restaurant style Cottage Cheese In Mint Gravy (Paneer Pudina) and do share your experience with us via comments.😊

Read More

Brinjal In Garlic Sauce

A very different way of making brinjal is what you would be viewing in my today’s recipe -  Brinjal in garlic sauce. Its more of a Chinese dish prepared with soya sauce and the other ingredients like msg.

Brinjal In Garlic Sauce

The brinjal pieces are stir fried first and then added into the garlic sauce. For making them crisp we have to coat it with cornflour before stir frying them. Also we would pierce the brinjal pieces add sprinkle some salt and white pepper on it, so that the brinjal pieces would absorb it and not remain flavorless from inside.

Now for the sauce, we need tomato puree and also the tomato sauce. While adding sugar, do not go over with it, because it would make the dish more sweet.

For more recipes of brinjal plz visit : Baingan Bharta, Stuffed Brinjal

Ingredients:

½ kg Brinjals

1 tbsp Cornflour

1 ½ tsp White pepper powder

Salt

Oil for stir frying

Spring Onions for Garnishing

For Garlic Sauce

8 to 10 Garlic cloves (finely chopped)

¼ cup Tomato Puree

2 tbsp Tomato sauce

1 tbsp White Pepper

1 tsp Red Chilli flakes

1 ½  tbsp Soya Sauce

1 cup Water

Cornflour Mix- 1 ½  tbsp Cornflour in ¼ cup water

¼ tsp MSG

¼ tsp Sugar

Salt

2 tbsp Oil

Method

Cut the brinjals lengthwise into 4 pieces each.

cut brinjals

With the help of a fork pierce the brinjals.

pierce the brinjal pieces

Sprinkle salt, white pepper and cornflour.

add salt, white pepper, cornflour

Mix well.

mix well

Heat oil in a pan and add the brinjals.

heat oil and add brinjals

Stir fry till golden brown.

stir fry till golden brown

For the sauce heat oil in a pan and add the chopped garlic.

heat oil and add garlic

Saute till golden brown.

saute till golden brown

Put in the tomato puree, followed by tomato sauce. Mix well.

tomato puree

tomato sauce

mix well

Next add the soya sauce and mix well.

add soya sauce

mix well

Add water, stir and mix well and bring it to boil.

add water

mix well and bring to boil

Then add in the cornflour paste by stirring continuously.

add cornflour paste

When the sauce thickens add in the stir fried brinjal pieces.

sauce thickens

add stir fried brinjal pieces

Mix well. Then put in the msg and sugar and mix well.

add msg and sugar

Let it simmer for a couple of minutes.

simmer

Garnish it with spring onions and serve hot.

garnish with spring onions

Brinjal In Garlic Sauce

Tips:

Do not add more sugar as it would make the dish very sweet.

You can adjust the consistency of the sauce by adding more water.

Add more red chilli flakes to make it more spicy.

Brinjal in garlic sauce can be best teamed with rice. You can also serve it with noodles or bread.

Try this different recipe of brinjal in garlic sauce and share your experience with us via comments

Read More

Veg Schezwan Fritters – Tea Time Snack / Tiffin Recipe / Easy Chinese Snack

I usually am not a big fan of Fritters, but these schezwan fritters are my favorite. My muma used to make it for me for my tiffin, that too in the early morning. By this you would get an idea that these fritters are easy to make and less time consuming. The main is the chopping part that takes some time, rest is just mixing and frying.

Veg Schezwan Fritters

For these schezwan fritters you would need some chopped veggies like cabbage, capsicum, carrots. You can even use French beans, but boiled. For binding you would require a mix of cornflour and plain flour. So that the veggies would be intact and the fritters retain the desired shape.

To make it more crisp coat these fritters with cornflour and plain flour mixture.

I most important point I would like to discuss here is the water content of the vegetables. The water would not let the veggies unite together and also would restrict the fritters from keeping hold of their shape.

For this we would add salt to the vegetables and keep it aside for about 15 minutes. After 15 minutes squeeze out all the water. And then proceed with the recipe.

For better understanding I have uploaded the video

Ingredients: (6 to 8 Fritters)

1 ½  cup Cabbage (finely shredded)

1 Onion (finely chopped)

1 small Capsicum (finely chopped)

1 Carrot (grated)

½ tsp White Pepper powder

1 tsp Red Chilli Flakes

1 tbsp Schezwan Sauce

2 tbsp Plain Flour (maida)

5 tbsp Cornflour

Oil for frying

Salt to taste

Method:

In a bowl take cabbage, carrot, capsicum, onion, add salt and mix well. Let it rest for about 15 minutes.

mix vegetables and add salt

After 15 minutes squeeze out the excess water.

squeeze out the excess water

Then add white pepper powder, red chilli flakes, schezwan sauce, plain flour, cornflour. 


Combine them well.

add white pepper, red chilli flakes, schezwan sauce, plain flour, cornflour

combine well

Take small portions and give them oval shape.

give oval shape

Make a mixture of 1 tbsp cornflour, 1 tbsp plain flour with water. 

cornflour+plain flour+water

Dip the schezwan oval balls in this mixture.

dip balls

Slide them into hot oil.

slide in hot oil

Deep fry them on medium to high flame till golden and crisp.

deep fry

Drain on an absorbent paper.

drain on absorbent paper

Serve hot with tomato ketchup.

Veg Schezwan Fritters 

Tips:

After adding salt check it and adjust, do not add it later after squeezing out the water as it would increase the moisture.

The recipe is medium spicy you can add in more schezwan sauce and chilli flakes to make it more spicy 



Try these Food-a-licious schezwan fritters for your family and friends and let us know your experience via comments.

Read More

Veg Stir Fry Pulao / Stir Fry Pilaf / How To Make Veg Stir Fry Pulao

Stir fry means to fry vegetables rapidly over a high heat while stirring continuously. My today’s recipe is based on this principle. I have not used many vegetables. I like to keep it simple with not as much of spices that are put in the regular pulao.

Veg Stir Fry Pulao

 

It is my muma’s recipe and I am fond of it since my school days. It does not take much time and can be made in a jiffy. My muma always used just two veggies cauliflower and the green capsicum.

Cut the cauliflower into mini sized florets as then it would be cooked fast. Stir fry on medium to high flame. The cauliflower should turn a bit brown, do not burn up the cauliflower florets just roast it brown.  The roasted flavor takes the taste of the pulao to the next level.

For better understanding I have uploaded the video

Ingredients:

1 Cup Rice

½ kg Cauliflower (cut into small florets)

1 Green Capsicum (sliced)

3 tbsp Oil

1 tsp Cumin Seeds (Jeera)

1 tsp Turmeric powder

1 tsp Red Chilli powder

1 tsp Garam Masala powder

Coriander for garnishing

Salt

Method:

Cook the rice by which ever method is convenient to you. I always prefer by straining.

Heat oil in a pan and add cumin seeds to it. 

heat oil and add cumin seeds 

Once the cumin seeds starts releasing its aroma and turns a little brown add turmeric powder to it.

add turmeric powder

 

Next put in the cauliflower followed by salt.

add cauliflower

add salt

Mix well and stir fry it till cooked. Stir it frequently else the cauliflower would burn up.

stir fry till cooked

Subsequently add the sliced capsicum and cook it also by stir frying. Do not overcook it. Maintain its crunch. Stir fry it not more than a minute.

add capsicum and stir fry

Then add in the red chilli powder and garam masala. Give it a nice mix.

add garam masala and red chilli powder

Mix well

Now its time to add in cooked rice. Mix it well.

add rice

Check and adjust salt if needed.

Mix well and again let it cook for a minute. So the rice would be completely covered with the spices.

mix well

Garnish it with coriander leaves.

garnish with coriander

Serve hot. I always like to have it with boondi raita and some onion salad.

Tips:

Lower the flame while adding turmeric powder. High flame would burn it and turn it black resulting in terrible odour and taste.

Do not overcook the vegetables always maintain its crunchiness.

So Foodies, go food-a-licious with this very easy and simple recipe and share your experiences with us via comments.

Read More