Palak Paneer recipe/ Cottege Cheese cooked in thick geen Spinach gravy / How to Cook Palak Paneer

Palak Paneer is a very famous north indian vegetarian dish prepared by pureed spinach leaves and cottage cheese cubes. This recipe is very easy to prepare as it takes only few minutes to cook. Palak Paneer recipe goes well with both roti and rice.

 

 

 

Preparation time:- 30 minutes

Servings:- 4

Ingredients:-

 

• Spinach- 1 bunch or 250gram
• Cottage cheese- 200 grams
• Cream - 2 tablespoons
• Green chilly- 2
• Garlic cloves- 4
• Onion- 1 finely chopped
• Tomato- 1 finely chopped
• Cumin seeds- 1/2 tsp
• Ginger garlic paste - 1 tsp
• Turmeric Powder - 1 tsp
• Coriander  powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Garam masala powder - 1/2 tsp

Method:-

• First separate the stem from spinach leaves.
• Put spinach leaves in boiling water for a minute.
• Take-out leaves from hot water and instantly put it in ice cold water to retain the green colour of the  leaves.
• Make a puree out of balanched  spinach leaves, green chilly and garlic cloves, and keep aside.
• Heat oil in a pan over medium heat.
• Add cumin seeds and let it splutter, now add finely chopped onion and  cook until translucent.
• Add finely chopped tomato and cook until soft.
• Now add spinach puree and mix well. Add water and cook it for 2 minutes.
• Add turmeric powder, coriander powder,and red chilli powder and salt.
• Simmer it over medium flame  for 5 minutes to cook and thicken.
• Stir well and add fried or plain Paneer cubes and garam masala powder.
• Cook for a minute or two.
• Garnish with fresh cream and serve hot with roti or rice.

Punjabi Kadhi Pakoda recipe /How to make Authentic punjabi Kadhi Pakoda/ Kadhi Pakoda

Its a family treasured recipe which is often made at our home since ages, sometimes with pakora or without pakora but it tastes equally yummy and in our family we all love our kadhis.                       

The process of making kadhi changes according to region. Punjabi kadhi is thicker and creamier than the other regions kadhi as other regions kadhi used to be slightly thinner in consistency. For creamier consistency the curd used in kadhi should be made from full cream milk.              

Thesedays people avoid eating too much oil so I shallow fried my spinach pakora but you can bake it too. I have tried baked pakora but didn`t get the same flavor so I prefer to shallow fry my pakora.

Here I didn`t add garam masala to my kadhi pakora recipe because I like it without garam masala if you want you can add it.

Preparation Time:- 45 minutes
Servings:- 4-5
Method:-

For Kadhi mixture:-
Besan- 50 grams or 8 tablespoons
Sour full fat curd- 400 grams or 2 cups
Water- 4 cups
Red chilly powder- 1/2 tablespoon
Turmeric powder- 1/2 tablespoon
Asafoetida- 1 pinch
Salt- 1 tablespoon

For spinach pakora:-
Spinach- 150 grams
besan- 150 grams or 1 cup
turmeric powder- 1/2 tsp
salt- 1/2 teaspoon
carom seeds- 1/2 teaspoon

For Tadka:-
Onion- 1 medium size(chopped)
Ginger- 1 tablespoon(chopped)
Garlic- 1 tablespoon(chopped)
Cumin seeds- 1/2 teaspoon
Coriander seeds- 1/2 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chilly- 2
Asafoetida- 1 pinch
Curry leaves- 8-10

Method

• In a big bowl take washed and finely chopped spinach, besan or gram flour, turmeric powder, salt, carom seeds and oil. 
• With the help of water make very thick batter by adding small quantities at a time.
• Heat oil in a fry pan over medium heat, take spoonful of batter and put it in the oil.
• Drop 6- 7 pakoras in single batch .
• Fry them untill medium brown and crispy.
• Take-out pakoras from pan and put it on kitchen paper napkin, follow the same process for all the pakoras.

For kadhi

• In a big bowl take curd , gram flour, turmeric powder, chilly powder and salt. Now add 4 cups of water and form a smooth batter with the help of a whisker. Ensure that there are no lumps in the batter.
• Heat mustard oil in a deep pan over medium flame. Add cumin and mustard seeds and dry red chilly, when they crackle add corriander seeds and curry leaves and a pinch of asafetida.
• Now add ginger and garlic and saute for 20- 30 seconds and add chopped onion.
• Let the onion turn golden then add prepared kadhi batter and mix well.
• Cook on flame for 8- 10 minutes or till boil, stir occasionally in between.
• If mixture becomes too thick then add some more water and cook for another 3 to 4 minutes.
• Add pakoras to kadhi  mix well and cook for another 3 to 4 minutes.
• Turn off the flame , garnish with freshly chopped coriander leaves .
• Serve with hot rice or roti.

 

Eggless Banana pancake/Perfect Breakfast recipe/ How to make Indian pancake

Our very own traditional sweet Malpua (A fluffy deepfried pancake dipped into sugar syrup) get a healthy makeover in this delicious recipe. Made with whole wheat flour and fibre rich banana , milk and coconut powder this is the easy and healthy breakfast recipe as it does not need extra preparation.
The lazy morning when I don't want to cook many things I use to make this pancake recipe and serve it with curd. Its yummy and wholesome breakfast which is going to make you full till lunch.

Prepatimration time:- 20 minutes
Servings:- 4
Ingredients:-

• Wheat flour- 1 cup
• Semolina- 1/4 cup
• Desicated coconut powder- 1/4 cup
• Ripe banana- 1
• Sugar- 1/4 cup
• Milk- 1 cup (250 ml)
• Cardamom- 2 powdered (optional)

Method:-

• In a big bowl take banana and with the help of whisker make a smooth paste out of it.
• Now add flour,sugar coconut powder milk and mix well.
• Add cardamom powder  and make a smooth paste.
• If require add more milk or water into the mixture to get the dripping consistency.
• Heat a lightly oiled frying pan over medium heat.
• Pour one ladle full batter into the pan.
• Let it cook till golden from both sides.
• Your yummy pancake is ready.
• Serve hot with curd or sour cream.

 

Eggless Mini Chocolate Cupcakes/ Basic Chocolate cupcake recipe/ Moist tiny cupcakes / How to make Chocolate Cupcake.

When it comes to kids Party this basic egg less chocolate cupcake recipe is guaranteed a winner.  This is a very basic recipe so nothing fancy is required.

 This time I made this mini cupcakes for my daughters class party and kids loved it a lot. I made it for kids party so I used mini cupcake paper, you can make it with normal cupcake mold or paper.

As we like our cupcakes moist, spongy, cakey and rich in texture so I kept the batter thin like dripping consistency. We don't want dense cake so make sure the batter should not be too thick.

Preparation time :- 30 minutes
Servings:- 40 mini cupcakes or 10 cupcakes
Ingredients:-

• All purpose flour (maida)- 1 1/2 cups(1 and half cups)
• Cocoa powder- 1/2 cup
• Sugar- 1 cup
• Curd- 1/2 cup
• Milk- 1 cup
• Oil- 1/2 cup
• Baking powder - 1/2 teaspoon
• Baking soda- 1/2 teaspoon
• Vanilla essence- 1/2 teaspoon

Method:-

• First in a bowl strain all purpose flour, cocoa powder, baking powder and baking soda.
• In another bowl whisk curd and sugar and milk till sugar dissolves completely.
• Then add oil and vanilla essence and mix well.
• Now start adding strained flour to the mixture by adding small quantity at a time and make a smooth batter out of it.
• If require use more milk to get the desired consistency.
• Preheat the oven at 180 degree centigrade.
• Now start filling the cupcake with the batter.
• Fill the cupcakes only halfway full otherwise cupcakes will overflow.
• Put the filled cupcakes in the oven  and bake it 220 degree centigrade for 15 minutes or until a toothpick or knife inserted in the centre comes clean.
• Allow to cool.
• Frost and decorate as desired.