PANEER JALFREZI

PANEER JALFREZI

Paneer Jalfrezi basically is an Indian style stir-fry dish which tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice.

This recipe will serve 3.

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

• About 1 cup paneer cut in long strips about 1/4”
• About 1 cup bell pepper cut in long strips about 1/4” – capsicum (I am using different color bell pepper for color)
• About 1 cup carrots cut in long strips
• About 1 cup green beans cut into about 1” pieces
• 1 tomato medium size cut into byte size pieces
• 3 tablespoons Oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon nigella seeds, kalonji
• 1 tablespoon ginger thinly sliced
• 1 tablespoon green chili chopped
• 1/4 teaspoon turmeric
• About 3/4 teaspoon salt
• 1/4 teaspoon garam masala
• 2 tablespoons Cilantro chopped

Method:

Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be little crisp. Vegetables are added in steps as all the vegetables take different time in cooking.

1. Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans and salt. Stir-fry three to four minutes.
2. Add bell pepper, ginger, green chili, turmeric, and red chili powder, stir fry for two to three minutes. Add paneer and tomatoes stir gently cook until all the vegetables are tender.
3. Add garam masala and cilantro stir gently everything is mixed well. vegetables should be crisp, do not overcook.
4. Turn off the heat.

EGGLESS VANILA CAKE WITH STRAWBERRY SAUCE

Eggless Vanilla Mini Cakes, they are simply delicious. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce.

Preparation time: 20 minutes

Cooking time: 25 minutes

Recipe will make 6 mini Cakes.

EGGLESS VANILA CAKE WITH STRAWBERY SAUCE

Ingredients:

• 1-3/4 cup all-purpose flour (maida or plain flour)
• 4 tablespoons corn starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup yogurt room temperature
• 1 cup milk room temperature

Strawberry Sauce:

• 1 cup raspberry, use fresh or frozen
• 1-1/2 cup strawberry, use fresh or frozen
• 1/4 cup fresh orange juice
• 1 tablespoon corn starch
• 3/4 cup sugar

Also Need:

• Cake molds

Method:

1. Preheat oven to 350 degree F.
2. Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
3. In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
4. Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
5. Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
6. Scoop the batter into baking molds filling them about 2/3 full.
7. Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
8. After cakes come to the room temperature take them out from the molds.

Strawberry Sauce:

1. First wash strawberries, and raspberries hulled and slice the strawberries.
2. Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
3. Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
4. Top the cake with hot sauce. Enjoy!

Notes:

Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.

CHIROTI

Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.

This recipe will make 16-18 and will serve 8.

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 1 cup all-purpose flour, maida, plain flour
• 2 tablespoons clarified melted butter, ghee
• Pinch of salt
• ½ cup cold water
• We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste

Oil to fry

For syrup:

• 3/4 cups of sugar
• 1/3 cup of water
• 1/4 teaspoon crushed cardamom seeds

Method:

Syrup:

1. In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.

For Chiroti:

2. In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
3. In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
4. Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
5. Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
6. Roll each patty in rounds or in rectangles about 3” to 5”.
7. Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
8. Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
9. Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
10. Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.

MOONG SPROUT CHAT RECIPE

moong sprouts chaat recipe:

 

 

prep time

20 mins

cook time

10 mins

total time

30 mins

 

moong sprouts chaat recipe - tangy chaat made with mung bean sprouts.

recipe type: snacks

cuisine: north indian

serves: 2-3

ingredients :(measuring cup used, 1 cup = 250 ml)

• 2 cups of sprouted moong beans
• 1 small or medium sized onion, finely chopped
• 1 medium size tomato, finely chopped
• 1 or 2 green chillies (optional), finely chopped
• ¼ tsp red chilli powder/lal mirch powder
• ½ or 1 tsp chaat masala or add as per taste
• 1 tsp lemon juice or as required
• 1 large boiled potato
• 1 to 2 tbsp tamarind chutney or add as per taste (optional)
• 1 to 2 tbsp green chutney or add as per taste (optional)
• few coriander leaves for garnishing
• rock salt or black salt as required
• 3 to 4 tbsp sev or add as required
• 4 to 6 papdis or add as required

how to make the recipe:

1. first you need to sprout the moong beans
2. once the moong sprouts are ready, rinse them in water.
3. then either steam it or boil them till the sprouts are completely cooked. you can even keep it half cooked if you want a crunchy taste.
4. then strain the cooked sprouts very well.
5. mix all the ingredients listed above with sprouted beans in a bowl except lemon juice, sev and papdis.
6. add few drops of lemon juice. garnish with some chopped coriander leaves
7. sprinkle some sev and and a few crushed papdis on top. serve moong sprouts chaat immediately. have the chaat immediately otherwise sev and papdi will become soggy and you won't get the crunchy taste.

EGGLESS APPLE MUFINS

eggless apple muffins recipe:

eggless apple muffins - easy apple muffins made with whole wheat, apples and jaggery.

prep time

10 mins

cook time

30 mins

total time

40 mins

recipe type: dessert

cuisine: world

serves: 7 muffins

ingredients :(measuring cup used, 1 cup = 250 ml)

dry ingredients:

• 1 cup whole wheat flour/atta, leveled 120 grams
• ½ tsp baking soda
• ¼ tsp cinnamon powder
• a pinch of salt
• a pinch or two of cinnamon powder for sprinkling

wet ingredients:

• ½ cup warm water, 125 ml
• ½ cup powdered or grated organic jaggery, 90 to 100 grams (you can also add ½ cup sugar)
• 1 large apple or 2 medium apples or 3 small apples, 150 grams apples, peeled, cored and chopped, about 1 to 1.25 cups chopped apples
• ½ tbsp apple cider vinegar or regular white vinegar
• ½ tsp vanilla extract or essence
• 3 tbsp olive oil or any neutral flavored oil or melted butter

how to make the recipe:

1. first line a muffin tray with muffin liners. you can also grease the pan with oil instead of using muffin liners.
2. take the dry ingredients in a seive – 1 cup whole wheat flour (levelled), ½ tsp baking soda, ¼ tsp cinnamon powder and a pinch of salt.
3. seive the dry ingredients in a dry tray or in a plate. keep aside.
4. then rinse, peel, core and chop 1 large apple or 2 medium apples, in small cubes or pieces. sprinkle a few drops of lemon juice so that the apples do not get discolored. this is optional and you can skip it. i did not add lemon juice. preheat your oven to 180 degrees celsius.
5. in a mixing bowl or pan, take ½ cup warm water. you can warm the water on stove top or microwave or in a electric heater.
6. add ½ cup powdered jaggery. you can also use ½ cup sugar instead of jaggery.
7. stir very well so that all the jaggery is dissolved.
8. then add ½ tsp vanilla extract or essence. add 3 tbsp olive oil. if using any other oil, use a neutral flavored oil. you can also use melted butter instead of oil. stir and mix very well.
9. now add ½ tbsp vinegar. you can use apple cider vinegar or the regular white vinegar. mix again very well.
10. add the sifted dry ingredients.
11. with a wired whisk and with light hand movements, stir and mix the wet and dry ingredients together. tiny lumps are fine. don't over do the mixing. depending on the quality of wheat flour, you can add ¼ to ½ cup water to get a flowing consistency in the batter.
12. then add the chopped apples.
13. again with light hand movements in one or two round strokes, mix the apples with the rest of the batter.
14. now spoon the apple muffin batter in the muffin liners till ¾ of their capacity.
15. sprinkle some cinnamon powder from top on all the muffins. if you have used sugar, then you can sprinkle some brown sugar from top.
16. keep the muffins to bake in the oven at 180 degrees celsius for 25 to 30 minutes. till the tops are browned and a tooth pick inserted in the muffins comes out clean. since the temperatures in all the ovens are not the same, do keep a check while baking. in an OTG, keep on the center rack and keep both the top and bottom heating elements on.
17. after 3 to 4 minutes, remove the muffins and place them on a wired rack to cool.
18. serve eggless apple muffins plain as a tea time dessert with milk, tea or coffee.

notes:

these apple muffins stay good for 3-4 days in the fridge. but due to jaggery muffins can become moist, if kept for more than 1-2 days. so better to have them fresh.

RAISIN WALNUT CHIA SEED PUDDING

Ingredients:

for chia pudding:
• 2/3 cup chia seeds
• 2 cup unsweetenedAlmond Milk or whole milk
• 2 tablespoon raisins
• 2 tablespoon walnuts, chopped
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon powder
• 2 teaspoon honey
for garnishing
• Seasonal fresh fruits, sliced

Directions for Raisin-Walnut Chia Seeds Pudding:

1. To begin making Almond Milk Chia Seeds Pudding With Fresh Fruits Recipe, add all the ingredients under for chia pudding to a bowl and stir well to combine.
2. Fill dessert glass cups with the mixture. Cover them with a cling film and refrigerate overnight.
3. Garnish with raisins and chopped walnuts and fresh seasonal fruits and serve Almond Milk Chia Seeds Pudding With Fresh Fruits cold for your breakfast.

PANEER TIKKA WRAPS

Ingredients:

• 6 paneer, cut into thick strips
For marination:
• 2 tablespoons ginger-garlic-green chilli-yogurt paste
• Salt as per required
• 1/2 teaspoon sugar
• A pinch of red food colour (optional)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon tandoori masala powder
• 1/4 teaspoon kitchen king masala powder
For stuffing:
• 1/4 cup onions, julienned or cut in rings
• 1/4 cup red bell pepper, julienned
• 1/4 cup cabbage, julienned
• Salt as per required
• 1/2 teaspoon sugar
• 1 tablespoon lime juice
• 2 sprigs cilantro, finely chopped
• 1/2 teaspoon red chilli powder
For green chutney:
• 1/4 cup mint leaves
• 1/4 cup cilantro
• 1 small green chilli
• 1 tablespoon yogurt
• Salt as per required
• 1 teaspoon sugar
• 1/2 teaspoon cumin seeds
For the wrap
• 1-1/2 cups whole wheat four
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon yogurt
• 2 tablespoons warm oil
• A pinch baking Soda
Additional
• 1 tablespoon ghee/clarified butter
• Eggless mayonnaise as required
• Tomato ketchup as required
• Mozzarella cheese

Directions for Paneer Tikka Wraps Recipe:

1. To begin with Paneer Tikka Wraps, firstly cut paneer into long thin strips. Marinate the paneer with all ingredients mentioned under “For marination”. Keep it aside for 15 minutes.
2. On a flat griddle, add ghee and when it's hot, add all the marinated paneer pieces. Toss them on high flame till cooked and keep it aside.
3. Grind green chutney in a mixer grinder with all the ingredients mentioned under “ For green chutney".
4. Make sure that it is thick and not too watery.
5. Now in a mixing bowl, add all the ingredients mentioned under "For stuffing" and toss them so that they are mixed properly.
6. For the wrap, make a tight dough with ingredients mentioned under "For wrap” and cover it with a damp cloth. After 30 minutes, pinch small dough balls and make soft roti/phulkas out of the dough.
7. The next step is to assemble the wrap. Place the roti on a plate and apply mayonnaise on it.
8. After this spread the green chutney and tomato sauce on the roti. Then place about a tablespoon or two of the stuffing and place the paneer strips.
9. Add little more mayonnaise and cheese of your choice and roll the paneer tikka wrap.
10. Serve Paneer Tikka Wraps during your breakfast with Dhaniya Pudina Chutney and Banana and Mango smoothie for a healthy breakfast.