LOW CALORIE CREAMY MIX VEG

Hello everyone

Generally everyone like mix veg as if you ran out of sufficient veggies at a time then also you can prepare a lip smacking side dish using all those left over small amount of veggies. I have to go for vacations so stopped buying further more veggies but what to do of small quantity of everything left in fridge , so tried this simple yet flavourful mix veg. It came out so yummy as served in restaurants, nice creamy texture without adding any cream to it.

Stepwise recipe is given below , hope you all will like it and try too.

LOW CALORIE CREAMY MIX VEG

Serves: 3-4

Time: 30 mins

Ingredients 

2 carrots, diced

2 potatoes, diced

1 1/2 capsicum, diced

1 spring onion, chopped finely

1/4 cup frozen or fresh green peas

1/4 cup frozen or fresh corn 

1 cup cottage cheese ( paneer)

3 medium tomatoes, chopped

3 medium onions, sliced

8-10 garlic cloves

1 inch piece ginger, chopped

2-3 green chilies, slit

1/2 tsp cumin seeds

4 green cardamom

4 cloves

1 inch piece of cinnamon

1/4 tsp asafetida ( heeng)

1/4 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp curry powder

1/2 tsp chicken masala or kitchen king masala

1 tsp Kashmiri red chili powder

1 tsp kasoori methi

3/4 cup milk

Salt to taste

Method:

First of all boil or microwave, carrots, potatoes, peas and corn together with water ,till soft and tender. I microwaved for 10 mins on high. 

Similarly either boil, or sauté or microwave onions, ginger, garlic and tomatoes with water, till soft and tender. I microwaved it for 8 mins on high. Let it cool. Reserve its extra water for later use.

Now grind onion , garlic, ginger and tomato mixture with Kashmiri red chilli powder and minimum water, to fine creamy paste. Avoid adding much water while making paste as it will splutter a lot while cooking.

Now heat oil in a wok, add asafetida ,cumin seeds, cloves, green cardamom and cinnamon. Sauté till aromatic and cumin crackle. Now add prepared onion tomato paste and slit green chilies. Add turmeric powder, garam masala , curry powder and chicken or kitchen king masala. Fry till it stars leaving edges of the wok and nice aroma starts to come. Now add capsicum and spring onion , sauté for 3-4 mins then add boiled veggies.

 Mix well then add milk and let it boil. Then add reserved water and some more water if needed. Add salt to it and boil. Now add paneer and simmer for 5 mins. Now add crushed kasoori methi and mix well. Your yummy creamy mix veg is ready to serve.

Garnish it with chopped coriander leaves and serve with roti, naan, paratha, rice or pulao it goes well with everything.

You can use any veggies of your choice . Also you can cook capsicum and spring onion till tender if you don't like its crunch, but I like crunchy capsicums so just sautéed it.

This is so simple yet flavourful side dish to accompany your daily meal as well as can be fit in any party menu too. Hope you all will definitely give it a try and please pour your valuable comments and suggestions, they meant a lot .

Happy cooking....

 

LOW FAT KUNFAH

Hello everyone 

Once again I am here with a low fat but delicious, mouthwatering dessert very popular in Middle East. Though I can't say it is a completely healthy recipe but of course I tried to cut nearly half the calories than traditional one. As this recipe calls for too much butter and sugar, so clearly it's a rich dessert. But I used minimal butter and less sugar to avoid extra calories, without compromising its taste. This is one of the best dessert I had ever. I made it my way with some twists in ingredients, but the end product is total worth to my effort. It's not only tempting but also a treat to eyes too.

Recipe is given below, hope you will definitely love it.

LOW FAT KUNFAH

Serves:5-6

Time: 1 hr 

Ingredients 

300 gms  very thin vermicelli (it requires kataifi dough but I took vermicelli)

2 tsp butter or ghee

1/2 cup milk 

1 cup sugar

1cup water

2tsp lemon juice

1cup grated cottage cheese

1/2 cup grated mozzarella cheese

1 cup unsweetened rabdi 

1 tbsp Roasted dry fruits as per ur choice

1/4 tsp orange red food color

1/4 tsp rose or orange essence

Method:

First of all take a baking dish and grease it with some butter and food color. 

Mix 2/3 part of vermicelli with 2 tbsp of milk and 1 tsp butter or ghee, just to make it little moist. Don't add more milk otherwise it will become soggy so adjust milk quantity accordingly.

Now spread this in the baking dish and press with spatula to get a firm base.

Add all the cheese , rabdi and dry fruits together and spread it on the vermicelli base.

Now take the rest 1/3 part of vermicelli and moisten it with milk and cover the cheese layer completely. And again press it firmly.

Bake it in microwave convection mode at 200degree for 25 mins. U can also bake it in regular oven for the same temp and time.

Time also depend on the vermicelli you took. Mine was roasted one , but if you are taking unroasted white vermicelli then bake for long and keep watching till it become nice golden color.

I used this vermicelli.

In the meanwhile make sugar syrup adding sugar and water and boil for 10 mins and add lemon juice . let it cool and then add rose essence or orange essence.

When the kunfah is baked let it rest for 15 mins then pour the sugar syrup all over it and again let it rest for 1/2 hr. Then invert it and decorate .

If you like more crunch then can pour syrup on individual servings also.

To make instant rabdi, boil 1/2 lt milk in a thick bottom pan till it become 3/4 then add 2 bread slices churned with little milk to it. Continue cooking till it become nice thick like rabdi.

If you don't want to use rabdi then can use condensed milk too.

Now enjoy this palatable delicious dessert . This can be served in any dinner party too. Just bake it and get appreciated by all. Hope you will definitely give it a try and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SOUTH EAST PANEER

Hello everyone 

I know you must be wondering that what type of name is this, south east paneer. Actually we returned from an awesome trip , which rejuvenated my imagination to next level😃😃 and so to serve something special but easy in dinner, I invented this fusion of south and East Indian flavour in one dish. As panchforan is a mix of whole spices generally used in maximum of Bengali cuisine (east) in different ways and similarly sambhar masala and coconut milk is well known for its wide use in South Indian cuisine(south) . And I used all these spices in my today's dish that's why gave this unique name to it, South East Paneer. 

Sorry for not giving stepwise pictorial recipe as I was not so sure for such an awesome outcome, but promise to update it with stepwise pics too as soon as I try it again.

Recipe is given below, hope you all will like this awesome fusion of south and east.

SOUTH EAST PANEER

Serves: 3-4

Time: 25 mins

Ingredients 

2 cups cottage cheese (paneer)

3/4 cup mixed colored capsicum, diced

1 medium carrot, diced and boiled

2 medium onions, diced in size of capsicum 

1 medium onion, finely chopped 

2-3 green chillies, slitted

1 1/2 tsp ginger garlic paste 

1/2 tsp panchforan*

1 1/2 tsp sambhar masala

1/4 tsp turmeric powder 

1/4 tsp garam masala 

1/2 tsp Kashmiri red chili powder 

2 tbsp green coriander leaves, finely chopped 

1 cup thick coconut milk

1/2 tsp corn flour(optional)

Salt to taste

Method:

Heat oil in a wok, add panchforan and saute till aromatic, nearly 2 mins , then add chopped onions and green chillies. Fry till they get nice golden then add ginger garlic paste, saute for 2 mins and add sambhar masala, turmeric powder, Kashmiri red chili powder and garam masala , saute for 1/2 min then add chopped tomatoes . Fry till it starts leaving edges of the wok and is nicely done. Now add capsicum, onions and boiled carrots, saute for 5 mins . Add coconut milk and let it boil stirring constantly to avoid cuddling. Now add water and salt as per your consistency preference. If you find it little runny the add corn flour diluted in 1/2 cup of water and let it boil. Then simmer for 5 more mins. Now garnish with chopped coriander leaves and done. 

Your yummy easy fusion paneer dish is ready to go with naan, roti and rice. 

If you don't want to add corn flour then use purried tomatoes and onions paste instead of finely chopped ones to get nice thick gravy.

* Panchforan is a mix of five different whole spices i.e. Cumin seeds (jeera) , nigella seeds ( mangrail), carom seeds ( ajwain), fennel seeds (saunf) and mustard seeds mixed in equal quantities. You can also add a sixth ingredient too , fenugreek seeds( methi) , it gives a distinct flavor to your dish.

Hope you all will like this simple yummy dish to try at least once. Your valuable comments and suggestions meant a lot to me so please keep pouring.

Happy cooking....

CHANA PANEER IN PALAK GRAVY

Hello everyone 

As we all know that spinach is a good source of iron and many more vital nutrients but at the same time it's also true that spinach hardly makes its place in kids plate. Then it's always a big riddle that how to feed them spinach without fuss. Today I am here with answer to the same riddle as this healthy and yummy recipe of spinach. Maximum kids love paneer , so I added paneer and to fulfill the protein requirement, added chickpeas too in this dish, in order to make it protein and iron packed healthy dish for everyone. Its recipe is given below, hope you all will like it.

CHANA PANEER IN PALAK GRAVY

Serves: 3-4

Time: 45 mins 

Ingredients 

2 bunches spinach (palak), thick stems removed 

1 1/2 cup cottage cheese (paneer)

1 1/2 cup boiled chickpeas 

1 medium onion, finely chopped 

1 tsp ginger garlic paste 

2-3 green chillies 

1 cup thick or normal milk

1 tsp kitchen king masala

1 tsp Chana masala

1/2 tsp garam masala 

1/4 tsp turmeric powder 

1 tbsp kasoori methi

1/2 tsp cumin seeds

1/4 tsp asafetida (heeng)

Salt to taste 

1/2 tsp sugar ( optional)

Water reserved from boiled chickpeas 

Method:

Blanch spinach i.e. Boil water in a big vessel to rolling hot then add little salt and sugar to it and add spinach in it for 3-4 mins. Then drain it and wash under tap water to avoid further cooking of spinach. This will retain its green color even after boiling.

Now grind blanched spinach and green chillies together to a smooth paste. Avoid adding extra water while grinding otherwise it will splutter a lot while cooking.

Heat oil in a wok, add heeng followed by cumin seeds, let it crackle then add chopped onions. Fry till golden brown then add ginger garlic paste, saute for two mins then add prepared paste. Fry for 2 mins at medium flame then add turmeric powder, kitchen king masala and Chana masala. Fry till it starts leaving edges of the wok. Now add chickpeas and saute for 2 more mins. 

Add milk little by little, stirring constantly to avoid formation of lump. Let it boil then add water from chickpeas according to your preference of gravy consistency. Again boil it and add paneer cubes, salt , sugar, garam masala and kasoori methi . 

Let it simmer for 5 mins and done.

Your easy, healthy protein iron rich side dish is ready to go with roti, rice, naan or paratha. Not only kids, even elders too are going to love this.

Hope you all will like this simple yet flavour full dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

PANEER TIKKA MASALA WITHOUT CREAM

Hello everyone 

My paneer mania is still on so today I have another low calorie lip smacking paneer dish for you all. I was planning to try paneer tikka for long but everytime end up with some other dish instead of it. So this time I prepared myself a day before to strictly stick to the same one and finally made this yummy guilt free paneer tikka masala . Loved the color and texture of the gravy and also served as paneer tikka, starter. In both ways it's just awesome. Step wise recipe is given below hope you all too fall in love with this yummy dish. 

PANEER TIKKA MASALA WITHOUT CREAM

Serves: 3-4

Time:1hr

Ingredients 

2 cup cottage cheese ( paneer) , cubed

1 cup colored capsicum, cubed

2 medium onions, cubed

For marination:

1 cup thick yoghurt( curd)

1 1/2 tbsp corn flour 

1/2 tsp cumin powder

1/2 tsp tandoori masala 

1/2 tsp black pepper powder 

1/2 tsp chaat masala powder

1/4 tsp garam masala

1/2 tsp red chilli powder 

1/2 tsp ginger garlic paste 

1/2 tsp mint powder or crushed mints

1/4 tsp turmeric powder 

1 pinch orange red edible color(optional)

Salt to taste

For gravy:

1 pinch orange red color 

1 tbsp kasoori methi

1 cup thick milk or evaporated milk

1 1/2 tsp tandoori masala

1/4 tsp turmeric powder 

1 tsp Kashmiri red chilli powder 

2 green chillies, broken in halves

1/2 tsp sugar( completely optional)

Salt to taste

For paste

15 almonds

4 cloves

4 green cardamom 

2 inch piece cinnamon 

7-8 black pepper 

4 medium tomatoes 

2 medium onions, sliced

1 medium carrot, diced

5-6 cloves garlic

1 inch piece ginger

Method:

First of all marinate cubed paneer, capsicum and onions in paste of marination section ingredients and keep in fridge for at least 20 mins.

Now boil all ingredients given under, for paste section, let it cool and make smooth paste in grinder. 

After marination is done, arrange paneer, capsicum and onions in skewer as per your choice and grill till it get nice smoky and little charred from all sides. You can also do it on direct flame for more smoky effect.

 Your paneer tikka is ready to serve as starter.

Now to serve it in main dish lets start making its gravy. Heat oil in a wok , add prepared paste and broken green chillies, fry for 5 mins now add turmeric powder, chilli powder and tandoori masala. Fry till it starts leaving sides of the wok and makes lump. Add pinch of colour mix well and add milk little by little stirring constantly to get smooth gravy. Add water to adjust gravy consistency as per your like. Let it boil then add rest of marination, if any ,then add grilled paneer and veggies.

add salt ,sugar and kasoori methi. Simmer for 5 more mins and done.

If you find grilling with skewer is time taking then after starter preparation, spread rest of marinated paneer and veggies in a baking tray in single layer and grill till little charred and add in gravy. 

It didn't use sugar , but if you find your curry a bit sour then can add it to balance the sourness.

Add water generously as the curry will thicken after cooling.

Your smoky tempting paneer tikka masala is ready to go well with naan, roti or any rice. It can be included in any party menu. So cook and get everyone's praise with this guilt free yummy side dish cum starter. 

Hope you all will definitely give it a try and believe you will never regret. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

PANEER IN GREEN PEAS GRAVY

Hello everyone 

Till now it's no more secret to any one that how much my family is in love with paneer dishes ☺️. So I always experiment with its gravy. This time I thought why not use it in some of our traditional dish. As I belong to Purvanchal , there a dish called nimona ,is very famous and generally cooked in every home throughout winters, till there is green peas season. Here we get frozen green peas so this delicacy goes on whole year for us. It's no doubt a lip smacking dish everyone should try at least once. It is made in different ways , spicy, with tomatoes, without tomatoes, without spices and many more. And believe me all are just irresistible delicious ones. Here I made it without tomatoes and minimum spices yet yum yum delicious treat to peas and paneer lovers. Recipe is given below and hope you will like it.

PANEER IN GREEN PEAS GRAVY

Ingredients 

2 cups sweet green peas ( fresh or frozen)

1 cup cottage cheese (paneer)

1 big onion,finely chopped

1 1/2 tsp ginger garlic paste

2-3 green chillies ( as per taste)

1 cup green coriander leaves

3/4 tsp garam masala

1 1/2 tsp kitchen king masala

1/4 tsp turmeric powder

1/4 tsp asafetida ( heeng) powder

1/2 tsp cumin seeds

1/2 tsp chaat masala

1 1/2 tbsp oil

Salt to taste

Method:

First of all grind green peas, green chillies and coriander leaves together using little water to a smooth paste.

Heat oil in a wok, add cumin seeds and heeng. Let it crackle then add chopped onions, fry it till golden and add ginger garlic paste. Saute for a min and add prepared paste. Cook it for 5 mins then add all spice powder. Fry it till it start leaving edges of wok and nice nutty aroma starts to come. Then add water little by little, stirring continuously to avoid lump formation. Let it boil , then add salt and paneer to it and simmer for 5 mins. Finally add chat masala and mix well. 

Your simple and delicious peas paneer is ready to serve with rice, naan or roti.

You can add water according to your preference of gravy consistency. I had it neither too thick nor runny.

Enjoy this traditional delicacy with a twist. Hope you will definitely try it once and give your valuable suggestions and comments here.

Happy cooking....

CAPSICUM PANEER IN LOW CALORIE CREAMY WHITE GRAVY

Hello everyone 

As I told earlier my kids are big fan of paneer dishes especially gravy ones , so I have to do new experiments everyday to satisfy their little tummy without getting bore. Even everyone at my home are in badly love with paneer☺️. But we have to take care of our growing tummy too, So today I tried this simple , low calorie ( no cashews, no cream and no much oil) yet delicious crunchy munchy paneer dish and hope you will definitely going to love it.

Step wise recipe is given below, do try it.

CAPSICUM PANEER IN LOW CALORIE CREAMY WHITE GRAVY

Ingredients 

2 cup cottage cheese ( paneer)

2 cup milk

1 cup mixed colored capsicum, diced

3-4 big onions, thinly sliced 

8-10 garlic cloves, peeled

1 inch ginger, sliced

3-4 green chillies 

1 slice bread

1 tbsp kitchen king masala

1/2 tsp garam masala

1 tsp kasoori methi,crushed between palms

Salt to taste

Method:

First of all boil onion,garlic,ginger and chilies together . Let it cool and make its smooth paste along with bread slice using little water. Avoid adding too much water while grinding otherwise it will splutter a lot while cooking.

Sprinkle some oil on a nonstick pan and fry capsicum on high flame till it become little charred. Keep it aside .

Now heat 1 tbsp oil in a wok ,add this paste and fry for at least 5 mins. Then add kitchen king and garam masala in it , fry till it starts leaving edges of the wok.

Then add milk little by little stirring continuously to avoid lump formation. Let it boil then add paneer cubes and salt in it and simmer for 5 mins.

Finally add capsicum and kasoori methi,mix well and simmer for 1 more min and done.

You can increase or decrease milk as per your gravy consistency preference, but remember it will thickens on cooling.

Your super easy without fuss low calorie creamy paneer gravy is ready to serve with roti, naan , rice paratha any thing. It's a finger licking dish even can be served in parties too.

Hope you will like this dish and please let me know your views about it by commenting and at the same time your valuable suggestions are also invited for further betterment of my this little initiative towards healthy cooking.

Happy cooking....

LOW CALORIE PANEER IN CREAMY ONION GRAVY

Hello everyone 

My day starts with thinking how to serve easy yet yummy healthy diet to my family. As my kids are too fond of paneer dishes, I have to cook it every second day for them. But the main problem is they also get bore of same taste everytime. So to make them happy I have to experiment with paneer gravies everytime to avoid monotonous flavour of the dish. At the same time I also try to make it simple and healthy too avoiding unnecessary addition of oil, cream etc. without compromising its taste and texture.

Step wise recipe is given below, hope you all will like it.

LOW CALORIE PANEER IN CREAMY ONION GRAVY

Ingredients 

2 cups cottage cheese ( paneer)

2 cup milk

3-4 big onions, thinly sliced 

1/4 medium size red capsicum ( optional)

1 bread slice

1 tbsp kitchen king masala

1 tsp Kashmiri red chili powder 

1 tsp kasoori methi, crushed 

Salt to taste

Method:

First of all boil onion and capsicum in some water till onions get soft and tender. And let it cool. Then blend it with bread slice using little water in a blender to thick smooth paste.

While making paste only use little water other wise it will splutter a lot while cooking and also take much time.

Now heat 2 tsp oil in a wok and add prepared paste. Fry it for 5 mins then add all masalas and again fry till it starts leaving edges of the wok. Then add milk little by little , stirring continuously. 

Let it boil then add paneer , salt and kasoori methi. Simmer for 5 more mins and done.

Your extremely easy and yummy paneer gravy is ready to serve with roti, naan or rice. There is no fuss no complications only a simple delicious quick healthy dish.

Hope it's upto your expectations and I expect you will definitely pour your love and affection to this dish in form of your valuable comments and suggestions.

Happy cooking....

CHILLI CHANA METHI PANEER

Hello everyone 

I am here with another healthy addition to your diet. Its name tells everything about it. My kids are great fan of paneer so generally my dishes are full of paneer but to have paneer every second day with same taste sounds little weird. To spare us from this boredom of taste I usually give my twist and turns to these dishes to make them more interesting and presentable. So that kids tummy bhi khush aur mummy bhi khush.  

This is so simple yet delicious side dish full of protein and iron. To give it further more healthy touch I avoided using cream and more oil. Even then it is so yummy to be a part of any party menu also.

Step wise recipe of dish is given below ,hope you all will like it.

CHILLI CHANA METHI PANEER

Ingredients 

1 1/2 cup cottage cheese ( paneer)

1 cup finely chopped fenugreek leaves ( methi leaves)

1 1/2 cup boiled chickpeas 

1 cup cubed colored capsicum 

1 1/2 cup milk

2 big onions ( finely chopped in chopper or pureed)

2 tsp ginger garlic paste

3-4 green chilies finely chopped 

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

3/4 tsp cumin powder

1/2 tsp garam masala

1 tsp kitchen king masala

2 tsp curry powder 

1 tsp kasoori methi 

Salt to taste

Method:

First of all drizzle some oil on a non stick pan and stir fry capsicum till they get little charred. It will give little smokey flavor to curry.

Now heat 1 tbsp oil in a wok and add heeng followed by cumin seeds. Let it splutter then add chopped or pureed onion and chilies. 

 Fry till they become light golden and then add ginger garlic paste and saute for 2 more mins.

Then add all masalas and little water to avoid burning of spices. Let it fry till nice aroma comes and It starts leaving edges of wok.

Then add chopped methi leaves and fry for further 4-5 mins till methi leaves get cooked.

Add boiled chickpeas and fry for 2-3 mins.

Now add milk and let it boil.

Finally add paneer, capsicums, salt and kasoori methi. Let it simmer for 5 more mins.

And it's done. You can adjust seasoning and gravy consistency as per your taste at this stage.

Now it's ready to serve. This is so easy and healthy recipe to relish on.

This can be served with roti, naan, rice etc and can be a part of your party menu too.

Hope you will like it and will definitely give it a try. So please give your valuable comments and 

suggestions also. I will be glad to reply your appreciations and suggestions.

Happy cooking.....