METHI CORN CURRY

Hello everyone

This is my first post in this new year, though I finished my last year with a sweet note so thought why not to start a new beginning with some chatpata side dish. Methi corn curry is a very simple and quick recipe with it's distinct flavour. Bitterness of methi leaves is counter balanced by sweetness of corns and this is the real beauty of this dish. It neither needs too much time nor too much effort , so prepare and enjoy this lovely side dish with your family and friends. 

Recipe is given below, hope you will definitely give it a try and do tell me how it turned out for you.

METHI CORN CURRY

Serves : 3-4

Time: 30 mins

Ingredients 

1 cup corn ( frozen or fresh), if using fresh then boil it till done

1 cup fenugreek ( methi) leaves, finely chopped

2 medium onions, finely chopped

3-4 green chilies, finely chopped

2 medium tomatoes, finely chopped

2 tsp ginger garlic paste 

1/4 tsp asafetida( heeng)

1/2 tsp cumin seeds

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

1/2 tsp Kashmiri red chilli powder

1 1/2 tsp curry powder

1/4 tsp turmeric powder

1 cup milk

2 tsp kasoori methi , crushed between palms 

Salt to taste

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onions and chilies. Fry them till onions get light golden now add ginger garlic paste and saute for 1-2 mins. Now add all dry masala powders and saute for a min, keep flame low to avoid burning of spices. Now add chopped tomatoes and some salt. Let it cook till tomatoes get nice mushy and cooked. Now add corn and saute for 4-5 mins. Add chopped fenugreek leaves and again saute for 4-5 mins or till it shrinks. Now add milk slowly, stirring constantly to avoid cuddling of milk. When it starts boiling then add water if needed, adjust salt and let it simmer for 4-5 mins. Now add crushed kasoori methi and mix well. 

Switch off the flame and your delicious side dish is ready to serve with roti, naan, pulao or rice. Enjoy this easy and tempting dish any time, either in lunch or dinner. 

You can increase of decrease ingredients and spices as per your taste preference.

Hope you all will like this delicious dish and try for sure. Please pour your precious comments and suggestions here , they meant a lot.

Happy cooking....

NO GRIND PALAK PANEER

Hello everyone

Serving new dishes daily on your dinner table is really a challenging job for anyone. Specially when you have fussy eaters at home. Yesterday I had spinach in bulk sitting in my fridge but not willing to have it as normal aaloo palak or palak dal. So scratching my head for almost half an hour , decided to go for corn palak but in half way of preparing my dish , I discovered that I ran out of my corn stock😱 now what to do what to do....... Thought to replace corn by cottage cheese ( paneer) as my kids and even we two are also fan of paneer dishes. So in this way , new avataar of palak paneer got discovered😂😜. But it was really worth this experiment, we just loved each and every bit of the dish . It came out delicious and definitely a pleasant new taste than regular palak paneer. I suggest you to atleast try it once you will definitely fall in love with it.

Excuse me for not giving stepwise pictorial recipe as it was not pre planned and just an experiment. But be sure to get detailed and explained written one as it's so easy and quick to prepare that you will not miss pictures here any more☺️

NO GRIND PALAK PANEER

Serves: 3-4

Time: 25-30 mins

Ingredients

2 cups spinach, finely chopped

1 cup cottage cheese( paneer), cubed

2 medium size onions, finely chopped

2-3 medium tomatoes, finely chopped

4-5 green chilies, finely chopped

1 tbsp ginger garlic paste

1 cup milk

1/4 tsp asafetida (heeng)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp garam masala

2 tsp curry powder

1/2 tsp cumin powder

1 tsp chicken masala( optional)

1 tsp kitchen King masala

2 tsp kasoori methi, crushed in between palms

Salt to taste

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add chopped onion and green chilies. When onions get golden then add ginger garlic paste and saute for 2-3 mins then add all dry masala powders except kasoori methi. Saute for 1 min then add chopped tomatoes and little salt. Let it cook till nice mushy and cooked well. Now add chopped spinach and let it cook for 4-5 mins or till it shrinks properly. Now add milk, slowly and stirring constantly to avoid cuddling. Let it boil then add some water ,if needed, to achieve your choice of curry consistency. Let it boil, add paneer cubes and salt. Let it simmer for 5 more mins and add crushed kasoori methi, mix well and switch of the flame. 

Your super yum , no fuss healthy side dish is ready to serve with roti , naan,rice or pulao . 

You can also replace paneer with corn or peas but then it will be called corn or peas palak and definitely taste will also suffer. But be sure in each way it will taste delicious.

Just prepare whenever you want to make something different but without much effort and gadgets. Can be served to guests too , and believe they will definitely love this.

Hope you all will love this easy peasy healthy yet yummy side dish. Please pour your valuable comments and suggestions here they meant a lot.

Happy cooking....

DHANIYA LAHSUNI CHICKEN

Hello everyone

After experimenting a lot with paneer , I thought to apply some of my paneer experiments with chicken too and viola it turned out super yummy and tempting. Some time back I posted dhaniya lahsuni paneer recipe , which was a hit. Today I am sharing the same curry but with chicken and some minor twists. This curry is too simple to prepare and extremely yummy, and a must try for chicken lovers. You will definitely fall in love with this one.

Step wise recipe is given below, hope you will love to try it atleast once.

DHANIYA LAHSUNI CHICKEN 

Serves: 4-5

Time: 30 -40 mins

Ingredients 

1 KG chicken drumsticks
1 1/2 cup fresh yogurt ( curd), beaten
1 cup finely chopped green coriander leaves
20-25 cloves garlic , finely chopped
3-4 green chillies, finely chopped 
4-5 medium onions, finely chopped
1 1/2 tbsp ginger garlic paste
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp curry or chicken masala powder

1 tsp cumin powder

2 tsp coriander powder

1/2 tsp cumin seeds

2 tsp kasoori methi, crushed between palms

1/2 cup cream, optional
Salt to taste

For marination:

1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt

Method:

First of all marinate chicken pieces in turmeric, chili and salt for 20-30 mins.Heat  oil in a non stick pan ,add cumin seeds and let it crackle . Add chopped onions and fry till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder , curry or chicken masala and red chilli powder, saute for a minute then add marinated chicken pieces. Cook on high flame till it get white from all sides, lower the flame and add green chilli, coriander leaves and minced garlic along with one cup of water and salt.

 Let them boil then cover and cook till chicken become nice tender . Now add beaten curd and let it boil stirring constantly to avoid lump formation.

 Now add garam masala and mix well. Finally add cream ( I skipped) and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.

You can add water as per your gravy consistency preference. You can also use any chicken pieces you prefer instead of drumsticks.

Your finger licking super tempting chicken dish is ready to serve with roti, naan or rice. Enjoy this different flavour of chicken with your family and friends . 

Hope you will like this easy and delicious chicken dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DHANIYA LAHSUNI PANEER

Hello everyone

Paneer is my family's all time favorite dish. We generally like paneer dishes with mild curries. But today I have chatpata finger licking but something different curry recipe for paneer. Hope you all will love to try this super tempting delicious paneer dish with distinct flavour of coriander and garlic.

Recipe is given below, hope you will like it.

DHANIYA LAHSUNI PANEER

Serves: 3-4

Time: 30 mins

Ingredients 

2 cup paneer(cottage cheese)
1 cup curd(yoghurt)
1 tbsp oil
3/4 cup chopped coriander leaves
10-12 finely chopped cloves of garlic
2-3 finely chopped green chilies
3 medium onions finely chopped
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala
2 tsp lemon juice
2 tsp kasuri methi
1/2 cup cream or evaporated milk
Salt to taste

Method:

Heat  oil in a non stick pan , fry onions in it till golden brown . Then add ginger garlic paste,turmeric powder, coriander powder, cumin powder and red chilli powder, saute for a minute then add green chilli, coriander leaves and minced garlic along with one cup of water. Let them boil then add beaten curd and let it boil. Add paneer cubes, salt , garam masala and lemon juice. Finally add cream or milk and kasuri methi and simmer for 5 more mins and done. Garnish with coriander leaves and serve.

Your finger licking super tempting paneer dish is ready to serve with roti, naan or rice. Enjoy this different flavour of paneer with your family and friends . 

Hope you will like this easy and delicious dish, please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

TAWA NAAN

Hello everyone

Today I have a very easy yet delicious naan recipe which can be prepared on tawa and stove top. No need of tandoor but tastes even better than those we get in restaurants, soft and spongy till last bite. It's a hit recipe at my home and used to make it frequently on demand. Generally we think naan can only be prepared in tandoors but this will change your notion as look and taste of this naan is nonetheless best one . Recipe is given below and hope you will enjoy it.

TAWA NAAN

Serves: 4-5

Time: 30-40 mins ( leaving resting time)

Ingredients 

4 cup all purpose flour/ chapatti flour

2 cup yogurt (curd)

1 tsp baking soda

2 tsp sugar

1/2 tsp salt

1 tbsp oil

Warm water as needed

Method:

First of all add all dry ingredients and oil. Mix well then add yogurt and using warm water make a soft dough like chapatti dough. Now apply some oil on the dough and let it rest covered at a warm place for 1 1/2 - 2 hrs.

Now take a small orange size dough and with help of dry flour , roll desired shape naan little thicker than chapatti. Now apply some water on one side of naan. Heat tawa on medium flame, place naan on tawa with water applied side downwards so that it get stick to tawa. Now let it cook till you see lots of bubbles on top and upper side starts looking dry. 

Now increase the flame to high and invert tawa to cook naan directly on flame. 

When you get desired brown spots then scrap naan from tawa.

 Apply some butter or ghee and serve hot.

Your hot naan is ready to serve with curry of your choice, believe me your tummy will fill but desire to have more will not. It's so tempting and addicting dish that the day I made it first time , I kept on craving for it again and again.

And if you don't have tawa with handle, no need to panick. After having bubbles on top just scrap it from tawa and with help of chapatti tongs ( chimta) cook it directly on flame as we do with roti or chapatti.

Keep adjusting flame as if your tawa become too hot then naan may get burn from down side.

You can use any flour , maida, chapatti flour or whole wheat flour. I used chapatti flour.

You can also make it stuffed one by filling stuffing of your choice.

Can also be made as flavored naan by adding garlic, coriander leaves, or onion seeds with butter on top.

So keep on experimenting with flavours and enjoy these heavenly delicacies.

These can also be prepared in advance and reheated at the time of serving, these become as fresh as directly from tandoor even after reheating. Hope to get all positive response from you all and expecting your comments and suggestions here, they meant a lot.

Happy cooking....

RESTAURANT STYLE RAJMA CURRY

Hello everyone

I am a big fan of Punjabi flavours too, like chhole bhature, sarso da saag and make di roti , rajma Chaawal etc. Among these tempting dishes today I choose to try rajma and believe me it turned out much more delicious than expected. So thought why not share this simple yet flavourful recipe with you all. Stepwise recipe is given below and hope you all will definitely enjoy relishing on it.

RESTAURANT STYLE RAJMA CURRY

Serves: 4-5

Time : 45mins ( leaving soaking time)

Ingredients 

250 gms or 1 1/4 cups  rajma ( red kidney beans), soaked over night

2 medium onions, finely chopped 

3-4 green chilies, finely chopped 

3-4 medium size ripe tomatoes, chopped 

1/2 medium size capsicum, chopped 

1 1/2 tsp ginger garlic paste

1 tbsp tomato paste ( optional)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp Kashmiri red chili powder 

1 1/2 tsp pav bhaji masala

2 tsp rajma or chhole masala

1/2 tsp Garam masala or chicken masala

2 tsp coriander powder 

1/4 tsp asafetida ( heeng)

2 bay leaves

1/4 cup green coriander leaves, finely chopped 

Salt to taste

Method:

First of all boil rajma in pressure cooker with some salt till nice tender and done. Keep it aside for later use.

Now make puree of chopped tomatoes and capsicum.

Heat oil in a wok, add cumin seeds, asafetida and bay leaves. Let cumin seeds crackle then add chopped onion and green chilies.

 Saute till nice golden, add ginger garlic paste and saute for a minute. Then add all dry spice powders and saute for a minute , take care of not to burn the spices.

 Now add tomato capsicum puree ,salt and tomato puree,cook till it start leaving edges of the wok. 

Now add boiled rajma along with its water.

 Add more water if needed, according to your consistency preference.Cover it and let it simmer for 8-10 mins. 

Then add chopped green coriander leaves, mix well .

Your delicious finger licking rajma curry is ready to serve.

This is so simple yet tempting side dish can be served with roti, rice, naan or pulao.

Be careful while adding salt as you already added some while boiling rajma.

Never overcook or under cook the rajma as it will spoil the whole dish, so make sure to cook till nice tender.

Adding capsicum adds nice rustic flavour to rajma, if you don't like then can skip it. But I will suggest at least try once, you will never regret.

 So try this and become the star cook . Hope you all will like this delectable recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....