Sinha Ji

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Tawa Paneer

Easy to make paneer recipe, goes with bread or rotis.

Ingredients:

Onion (1)

Capsicum (1)

Tomato Puree (2)

Paneer (200 gm)

Ginger-garlic Paste (1 tablespoon)

Green Chili (2)

Cumin Powder (1 tablespoon)

Pav Bhaji masala (2 tablespoons)

Kasuri Methi (1/2 teaspoon)

Turmeric Powder (1/2 teaspoon)

Red Chili powder (1 tablespoon)

Coriander leaves

Salt

Butter (1 small cube)

Steps:

Finely chop onion, capsicum and chilies. Make tomato puree.

Chop paneer into 1/2 inch small cubes.

Take a tawa or frying pan and add butter to it. Allow the butter to heat and then add ginger-garlic paste, chopped onions, capsicum and chilies.

Saute the onions until transparent. Add turmeric and red chili powder and mix well.

Add the tomato puree and salt and allow it to cook for 3-4 minutes. Put coriander powder, pav bhaji masala and mix well.

All the mixture to settle for 5 minutes then add paneer cubes to it.

Make sure that the gravy coats the paneer pieces. Add little water if the gravy is too dry.

Add kasuri methi and allow to cook for 10 minutes on a low flame till you see the butter coming out on the sides and paneer cubes are soft.

Garnish with coriander leaves. Serve hot with rotis or bread.

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Italian Eggs!

Eggs with an Italian twist. Serves 2-3.

Ingredients:

Onion (1)

Tomato Puree (3)

Garlic Paste (1 tablespoon)

Green Chilli (2)

Parmesan Cheese (1 small bowl)

Eggs (3)

Oregano (1 tablespoon)

Chili Flakes (1 tablespoon)

Chicken Seasoning (2 tablespoons)

Cumin Powder (1 tablespoon)

Coriander leaves

Pepper (1/2 teaspoon)

Olive oil (2 tablespoons)

Salt

Steps:

Finely chop 1 onion and 2 chilies. Puree 3 tomatoes.

Take a pan and put 2 tablespoons of olive oil, allow it to heat.

Add chopped onions, chilies, garlic paste and tomato puree and mix well.

Saute for 4-5 minutes, add 1 tablespoon of oregano, chili flakes, cumin powder and 2 tablespoons of chicken seasoning. Add salt according to taste.

Cover the pan and allow the sauce to cook for  5-8 minutes until the mixture gets thick.

Make small spaces in the sauce and break three eggs. Sprinkle parmesan cheese on the mixture. Add 1/2 teaspoon of pepper powder to it.

Allow to cook for 10 minutes on a low flame till the eggs are set in the sauce. Garnish with coriander leaves.

Serve hot with bread.

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Veg Pulav

Simple vegetarian recipe. Serves 4-5.

Ingredients:

Onion (1)       

Capsicum (1)

Potato(1)

Cauliflower (½)

Beans (4-5)

Cloves (3-4)

Cardamom (2-3)

Black Pepper (3-4)

Bay Leaves (2-3)

Cinnamon (3-4)

Cumin Seeds (1 tablespoon)

Ginger - Garlic Paste (1 tablespoon)

Turmeric Powder (½ tablespoon)

Red Chili Powder (1 tablespoon)

Coriander Powder (1 tablespoon)

Biryani Masala (2 tablespoon)

Curd (1 bowl)

Coriander

Basmati Rice (1 bowl)

Ghee

Salt

Steps:

Finely chop 1 onion,1 capsicum and 4-5 beans. Cut 1 potato into cubes. Cut half cauliflower into small pieces.

Take a cooker and add 3 tablespoon of ghee. Allow it to heat then add bay leaves, cloves, cardamom, cumin seeds, cinnamon and black pepper.

Add finely chopped onions and ginger-garlic paste. Saute till the onions caramelize to golden brown color.

Add all the chopped vegetables- potato, cauliflower, capsicum, beans and mix well.

Can add more vegetables like carrots and mushrooms (Optional)

Once the vegetables reduce, add a bowl of curd. Add ½ tablespoon turmeric, 1 tablespoon red chili powder, 1 tablespoon coriander powder and 2 tablespoons of biryani masala. Add salt according to taste. Mix well and allow it to simmer for 3-4 minutes on a low flame.

Add 1 cup of rice and spread if evenly on top of the vegetables forming a covering layer..

Sprinkle chopped coriander leaves on top of the rice layer. Add 2 cups of water and cook for 20-30 minutes.

Serve with onions and curd.

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Mushroom Masala

Spicy Indian gravy, easy to make. Goes well with naan or flatbread. Serves 3-4

Ingredients:

Onion (1)

Mushroom (8-10)

Capsicum (1)

Tomato Puree (1)

Chili (2-3)

Mustard Seeds

Cumin Seeds

Curry leaves (2-3)

Garlic Paste

Turmeric Powder (½ tablespoon)

Coriander Powder (1 tablespoon)

Garam Masala (2 tablespoon)

Chicken Masala (2 tablespoon)

Lemon (½)

Butter

Oil

Salt

Steps:

Finely chop 1 onion and capsicum. Cut 8-10 mushrooms in small pieces. Puree 1 tomato.

Take a pan and add oil in it. Allow the oil to heat then add mustard seeds to it. Once the mustard seeds have popped add cumin seeds, chilies and curry leaves to it.

Add finely chopped garlic or garlic paste to the mixture and mix well. Put chopped onions in the pan and allow it to caramelize till it turns golden brown.

Add ½ tablespoon of turmeric powder and 1 tablespoon of coriander powder to the onions. Put finely chopped capsicum and mushroom pieces and mix well.

Add the tomato puree. Add 2 tablespoon of garam masala and 2 tablespoon of chicken masala. Add salt according to taste. Cover the pan and allow it to cook for 15-20 min on a low flame. (Do not add water as mushrooms already have high water content)

Add 1 tablespoon of red chili powder if you want the curry to be hot (optional)

Add lemon juice to the gravy. Add one small cube of butter on top of the gravy.

Garnish with coriander leaves.

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Fall evenings