SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 

Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI

Serves: 4-5

Time: 30 mins

Ingredients

400 gms broad green chillies 

1 cup crumbled cottage cheese( paneer)

2 medium onion, finely chopped

3/4 cup grated raw coconut 

2 - 3 green chilies 

2 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

Salt to taste

Spices to dry roast

2 tsp whole coriander seeds

1/2 tsp fenugreek ( methi) seeds

1/2 tsp fennel (saunf) seeds

1/2 tsp nigella ( kalouji) seeds

1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.

 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .

 Fry for 2-3 mins and switch off the flame. Let it cool. 

Till then slit chillies lengthwise , so that they are attached from one side. 

Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.

 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 

Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.

 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.

You can also serve it in your home party as it can be prepared a day before too. 

Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

DRY CHANA MASALA

Hello everyone

Today I have a very simple yet delicious protein packed breakfast cum snacks recipe . It's just perfect for lunch box ,breakfast or evening snacks. A delicious way to indulge protein in your diet . As we all know chickpeas are full of protein and other nutrients so helps you to shed those extra pounds you don't need . It's helpful to those who are on diet and want different delicious options to include protein in their diet. Recipe is given below, do try and let me know too how's it turned out for you. Hope you will like this delicious healthy treat.

DRY CHANA MASALA

Serves: 3-4 

Time: 20 mins

Ingredients

3 cups boiled chickpeas

3 -4 medium onions ( half finely chopped and half sliced)

1 tsp ginger garlic paste

3-4 green chilies

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

2 tsp Chana or chhole masala

1/4 tsp chaat masala

1 big tomato , finely chopped or pureed

1/4 cup green coriander leaves, finely chopped

Salt to taste

Method:

First of all make puree of sliced onions and green chilies, keep aside. Now heat some oil in a wok, add asafetida and cumin seeds. Let them crackle, then add chopped onions. Fry till little golden, now add ginger garlic paste and saute for 1 min. Now add turmeric powder and Chana masala , saute for a min.  Always saute dry masalas at low flame to avoid burning it. Now add pureed onion and chillies. Fry till it starts making a lump and leaves oil. Now add chopped or pureed tomatoes and salt.Again fry till it starts leaving edges of wok. Now add boiled chickpeas and saute for 3-4 mins. Add 1/4 cup water and cover it. Let it cook for another 5 mins on medium flame. Adjust salt , add chaat masala. Finally add chopped coriander leaves. Mix well and switch off the flame. Your lip smacking dish is ready to serve.

Serve it either as it is or sprinkle some chopped onions and garnish with some sev and sweet tangy sauce or chutney, it will give you taste of chaat....ummmmmm I can feel the blast of flavours in my mouth. Do try for sure, it worth😊.

You can also add some crushed kasoori methi at last to enhance its flavour to next level. It can also be served as a side dish for poori , paratha, naan or rice with some curry dish. Try it atleast once, I can bet you will love it . Pour your valuable comments and suggestions here, they meant a lot .

Happy cooking....

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....

CABBAGE POTATO FRY WITH A TWIST

Hello everyone 

Cabbage is a veggie which is rejected by many of us. But when I came across the fact that how beneficial it is for us, as it has minimum calories, good source of vitamin C, beta carotene, calcium etc and it decreases the risk of obesity, diabetes and heart diseases. I thought to include it in our diet but with a yummier way. So tried this recipe which was loved by everyone and in this way this healthy veggie got its place in our diet. What are you thinking now? Just try this recipe once and add this wonderful veggie in your plate too, and believe you will not regret. Recipe is given below , give it a try.

CABBAGE POTATO FRY WITH A TWIST

Serves: 3-4 

Time: 30 mins

Ingredients 

4 cup cabbage, shredded 

2 big potatoes, peeled and cubed in 1/2 inches pieces

2 medium onions, finely chopped 

2 green chillies, slitted 

1 medium tomato, finely chopped 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

1/2 tsp turmeric powder ( little lesser )

1 spring curry leaves

1 tsp sambhar powder

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Method:

Heat oil in a wok, add asafetida followed by mustard seeds. Let it crackle then add curry leaves and fry till crisp then add chopped onions and slitted chillies, saute for three mins then add potato cubes. Fry it at medium high flame till it become little golden.

 Now add cabbage and fry it for 5 mins at high flame then lower flame to medium. Add turmeric powder and salt.

Be careful while adding salt as cabbage reduces on cooking. Cover it and let it cook till potatoes get nearly done. Now add chopped tomatoes and fry for 5 mins till tomatoes are cooked. 

Now add sambhar masala and fry on high flame to evaporate excess water in it.

 Now your cabbage potato fry is ready , garnish it with green coriander leaves and serve hot with rice dal combo or with roti, naan or paratha.

Don't brown onions in first fry as they will also cook along with potatoes, otherwise onions will burn and spoil whole taste. And also don't overcook potatoes too as it will be the last thing you want in your plate. Add turmeric powder little less as it looks good in its glossy look.

Hope you all will like this easy healthy side dish which easily incorporate with your daily diet. Please let me know your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Hello everyone

After posting tempting sweet dish, today I came with a tangy spicy stuffed brinjal recipe to boost your taste buds.

Generally brinjal is not liked by majority of people including my hubby and kids, though I love brinjals in any form. But this dish has unique flavours to attract even brinjal haters also. This is a Konkani dish which I manipulated in my way, hope you all will like it.

Step wise recipe is given below.

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Ingredients 

8-10 small brinjals

3/4 cup grated raw coconut 

2 green chilies 

1 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/4 tsp chilli powder 

1 spring curry leaves 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

1 tbsp oil

Salt to taste

Spices to dry roast

1 tsp whole coriander seeds

1/4 tsp fenugreek ( methi) seeds

1/4 tsp fennel (saunf) seeds

1/4 tsp nigella ( kalouji) seeds

1/4 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now slit brinjals in four parts so that they are joined at end.

 Stuff all the brinjals with prepared spice paste.

Heat oil in a wok and add heeng followed by mustard seeds and curry leaves. When mustard seeds get spluttered, arrange brinjals in wok in a single layer so that they get cooked evenly. Now add water and sprinkle chili powder and rest of turmeric powder to it.

Cover it and let it cook till all water evaporates and it become nicely golden in color and leave oil. Flip brinjals in between to get it evenly cooked and nicely golden.

Your yummy, tangy and spicy stuffed brinjal is ready to go with rice dal combo or parathas. 

To get more inviting color to your dish you can replace green chilli with red chili in stuffing too, which I avoided.

Hope you all will like this easy yet tempting side dish and pour your valuable comments and suggestions here.

Happy cooking....