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Butter masala Matar Paneer

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Butter Masala Matar Paneer, such a big name for a simple paneer curry and the word Masala included in its name might make you think that it’s too spicy. However, I would suggest you to try out this recipe for once and am sure you will love it. It is a less spicy delicious paneer curry which you can include any time and any day in your regular meal. You can pair it with rice, pulao, veg biryani, roti, naan, phulkas, chapati, puri or any other flat breads of your choice.
So, lets take a look at the recipe for making Butter Masala Matar Paneer

Ingredients

Paneer 200 gm cut into cubes
Green peas 1 cup
Curd 2 tbsp
Onion 1 medium sized, sliced
Tomato 1 medium sized, chopped
Green chillies 4 or 5 chopped
Ginger paste ½ tbsp
Garlic 4 or 5 cloves crushed
Bay leaf 1
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Cumin seeds 1 tsp
Turmeric powder 1 + ¼ tsp
Kashmiri red chilli powder 1 + 1 + ¼ tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder ½ tsp
Salt 1 tsp + as per taste
Sugar as per taste
Butter 20 gm

1 cup = 250 ml

Procedure

• Take about 400 ml water in a kadhai. Add 1tsp each of salt and Kashmiri red chilli powder to it and bring the water to a boil.
• Add the paneer cubes to this and stir for few seconds in the boiling water. Strain out the paneer cubes from water and keep aside.
• Heat a kadhai at medium flames. Once heated, add butter
• Once the butter gets melted, temper it with the whole spices and add ¼ tsp each of turmeric powder and Kashmiri red chilli powder and mix well
• Add onion slices and fry them until these turns golden brown in colour
• Add chopped tomato and stir and cook until the tomato turns mushy
• Add ginger paste, crushed garlic and sauté for few seconds or until there raw smell disappears
• Add the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder and 1 or 2 tbsp water and mix well. Roast the spices until oil starts separating from them
• While the spices are getting roasted, take the curd in a small bowl, add salt and sugar as per taste and mix well. To this, add a tbsp of water and mix well to make a smooth curd mixture
• Once oil starts separating from the spices, reduce the flames to minimum and give it a good stir to cool it down a little.
• Now add the curd mixture and stir and mix well with the spices for about ½ a minute.
• Once the curd mixture is mixed well with the spices, again increase the flames to medium and add the green peas, green chillies and stir and cook for a minute
• Add 1 cup of water and stir well. Increase the flames to maximum and bring it to a boil.
• Once the gravy starts boiling, reduce the flames to medium and cover and cook for 5 to 7 minutes or until the peas gets cooked well
• Open cover and check the consistency of the gravy and keep on cooking uncovered at increased flames until the gravy reaches the desired consistency
• Now reduce the flames to medium, add paneer cubes and garam masala powder and mix well with the gravy. Cover and switch off the flames and allow the curry to rest for sometime
• Butter masala matar paneer is all ready to be served. Serve it hot with any dish of your choice and enjoy.

Masala baingan fry

Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Masala Baingan Fry is a dry curry which is very easy and less time taking recipe. Everyday I am puzzled about what curry to cook for meal. Since, our daily meal includes one non veg side dish, dal and one curry, so, the curry should be different for consecutive days. I just cannot repeat the same curry that I made the previous day or the day before, as it makes the meal boring. But, some days I avoid lengthy cooking to adjust to my busy schedules. So, for those days I select recipes that are both easy to cook and yummy to taste.
Masala Baingan Fry is one of my easy recipes, that I choose to make either on days with busy schedule or when I get too late for cooking.
So, lets take a look at the recipe for making Masala Baingan Fry.

Ingredients

Long green eggplant 4, diced
Onion 1 medium sized, chopped
Garlic 2 or 3 cloves, finely chopped
Green chillies 3 or 4 chopped
Tomato 1 medium, chopped
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Roasted Coriander powder ½ tsp
Black pepper powder ½ tsp
Dry mango powder 1/4th tsp
Garam masala powder 1/4th tsp
Salt as per taste
Sugar a little bit about a pinch
Oil 1 and ½ tbsp

Procedure

• Heat oil in a kadhai at medium flames. Once heated, add the chopped garlic and green chilled and sauté for few seconds
• Then, add the onion and stir and fry until it becomes translucent
• Add the chopped tomatoes and stir and fry for a minute
• Then add the eggplants and again stir and fry for ½ a minute
• Add turmeric powder, red chilli powder, salt and stir and mix well. keep frying for few more seconds
• Then, add coriander powder, black pepper powder, sugar, 2 tbsp of warm water, and stir and mix well
• Reduce the flames to minimum and cover and cook for a minute or until the eggplants get cooked well
• Open cover, add garam masala powder, dry mango powder and mix well. Cover again and switch off the flames
• Masala baingan fry is ready to be served. Serve it hot with rice or roti.

Mixed vegetable moong dal

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Dal is a compulsory side dish included in everyday meal at my house. Be it masoor dal, moong dal, matar dal, chana dal, urad dal, toor dal, etc. Most of the time I cook dal along with some veggies. So, Today I am sharing the recipe for mixed vegetable moong dal.
This delicious dal could be taken with rice or roti but I generally prefer it with rice. Let’s take a look at the recipe for mixed vegetable moong dal.

Ingredients

Moong dal 1 cup of cup size 120 ml
Cauliflower small sized florets 1 cup
Carrot cut into small cubes ½ cup
Beans cut into small pieces ½ cup
Green peas ½ cup
Ginger paste ½ tbsp
Green chilli paste ½ tbsp
Turmeric powder 1 tsp
Bay leaf 1
Dry red chilli 1
Cumin seeds 1 tsp
Salt as per taste
Sugar as per taste
Ghee ½ tbsp
Oil 2 + 1 tbsp

Procedure

• Dry roast the moong dal at medium flames until it turns light golden brown in colour
• Wash the roasted dal and pressure cook it along with 3 cups of water and salt to 1 whistle at medium flames and keep aside
• Heat 2 tbsp of oil in a frying pan at medium high flames. Once heated, add the veggies except the green peas and fry for about 2 minutes or until their colour changes a little
• Now strain out the fried veggies from excess oil and add these to the pressure cooker containing the cooked dal, add the green peas and mix well. Pressure cook all the ingredients one more time to 1 whistle at high flames and then switch off the flames and release pressure
• Open the cover of the cooker, add turmeric powder and sugar and mix well. Place the cooker on oven at medium high flames and add 1 and ½ cup of warm water. Stir well and bring the dal to a boil.
• Let the dal boil for a minute and then switch off the flames and keep aside.
• Add the remaining oil in a kadhai and place it on medium flames. Once the oil gets heated well, temper it with the whole spices.
• Then add the ginger paste and green chilli paste along with 1 tbsp of warm water and stir and roast the spices until its raw smell disappears and oil starts separating.
• At this stage empty all the content of the pressure cooker into the kadhai and stir well. Bring the dal to a boil by increasing the flames to maximum.
• Once the dal starts boiling, reduce the flames to medium and cover and cook for ½ a minute
• After ½ a minute, open cover and check the salt and sugar and adjust if required. Then add the ghee and stir and mix well. Cover the dal and switch off the flames.
• Let the dal rest for a minute. Your mixed vegetable moong dal is ready to be served.

Shojne data chorchori ( drumstick curry in mustard gravy)

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of drumstick curry in mustard gravy. This was one of my mother’s favourite dishes. Whenever I cooked this dish, it reminded me of my mom. She was a great cook and she had few of her own wonderful veg recipes. I have learned a lot of cooking ideas from her.
So, lets take go through the recipe for drumstick curry in mustard gravy.

Ingredients

Drumstick 2 cut into 2” pieces
Potatoes 2 medium sized cut into thin long pieces
Pumpkin 100 gm cut into pieces similar to the size of the pieces of potato
Green chillies 4 or 5
Mustard seeds 1 and ½ tbsp ( you can use either black or white mustard, but gravy with black mustard paste tastes better )
Black cumin 1 tsp
Turmeric powder ½ tsp
Salt as per taste
Sugar as per taste
Mustard oil 3 tbsp

Procedure

• Grind the mustard seeds along with 2 or 3 green chillies and ½ tbsp of warm water to make a fine paste
• Heat mustard oil in a kadhai at medium high flames. Once heated, temper the oil with black cumin
• Add all the veggies, turmeric powder, salt as per taste and stir fry them for 2 minutes at medium low flames
• Add the mustard paste and mix and stir for ½ a minute and then add ½ a cup of warm water. Stir and bring the gravy to a boil by increasing the flames to maximum
• Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 7 to 10 minutes or until the veggies are cooked well
• Open cover, add sugar and slit and add the remaining green chillies. Mix well and again cover and cook for few ½ a minute.
• Open cover, stir a little and then switch off the flames.
• Serve hot drumstick curry in mustard gravy with steamed rice and enjoy.

Peper torkari ( raw papaya curry)

Hello friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing a healthy curry recipe which I make with raw papaya and potatoes along with split yellow pea lentils fritters. It goes very well with rice or roti.
So, lets take a look at the recipe for raw papaya curry with split yellow pea lentil fritters

Ingredients

Raw papaya 1 small sized, cut into small cubes
Potatoes 2 medium sized, cut into small cubes
Split yellow pea lentils 2/3rd cup soaked overnight
Ginger paste 1 tsp + 1/2 tbsp
Green chilli paste 1 tsp + ½ tbsp
Bay leaf 1
Cumin seeds 1 tsp
Black cumin or kalonji 1 tsp
Turmeric powder 1/2 + 1/2 tsp
Kashmiri red chilli powder ½ + 1 tsp
Cumin powder ½ tsp
Garam masala powder 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Oil 3 tbsp + enough to deep fry the fritters

Procedure

• Grind the soaked lentils to make a paste of coarse texture without adding water.
• Mix lentils paste along with 1 tsp each of ginger and green chilli paste, ½ tsp each of turmeric and red chilli powder, kalonji and salt as per taste in a mixing bowl
• Heat enough oil in a kadhai at medium high flames. Once the oil gets heated, take small portions of the lentils mixture and gently drop in the oil and fry these until they turns golden brown in colour.
• Once all the fritters get fried, strain them out from the oil and keep aside
• In another kadhai, heat the remaining oil at medium high flames. Once heated, lower the flames to medium low and temper it with bay leaf and cumin seeds
• Add the papaya and potato pieces into it and stir and fry for about 1 minute.
• Add the remaining ginger and green chilli paste. Stir and mix well with the veggies and cook until the raw smell of the ginger and green chilli disappears.
• Add the remaining turmeric and red chilli powder, cumin powder, salt as per taste and 1 or 2 tbsp of warm water and mix all the ingredients well.
• Keep roasting the veggies along with the spices until oil starts separating from the spices.
• At this stage, add 1 cup or about 240ml of hot water and mix well. Once the water starts boiling, stir well and cover. Cook it at medium to low flames for 10 to 12 minutes.
• After 10 minutes, Open cover and add the sugar as per taste and mix well. Do not let the gravy to dry up much as the fritters will soak in some juices from the gravy.
• Add the fritters and gently mix with the curry. Reduce the flames to minimum and cover and cook for ½ a minute
• Open cover add the ghee and garam masala powder and mix well. Switch off the flames and allow the curry to rest a little
• Papaya with split yellow pea lentils curry is ready to be served.

Gobi ( cauliflower) manchurian

Hello friends! Welcome back to my space Dish Of Delight once again!

Manchurian is the recipes that is generally created by the Chinese restaurants of India and slightly resembles to the cooking technique of a traditional Chinese cuisine. This manchurian can be of various items such as of meat, different vegetables, mixed vegetables and paneer, cooked in a dark brown sauce.

Today I am sharing the recipe of gobi manchurian i.e. manchurian of cauliflower. This is a delicious veg dish which tastes great along with fried rice or rumali roti or paranthas. So, lets take a look at the recipe for gobi manchurian.

Ingredients

Cauliflower cut into small florets 2 cups
Onion 1 medium chopped
Green chilli 4 or 5 chopped
Spring onion greens chopped 1 tbsp
Sesame seeds 1 tsp
Ginger 1” piece minced
Garlic 5 or 6 cloves minced
Ginger paste ½ tsp
Garlic paste ½ tsp
Red chilli powder 1 tsp
Black pepper powder 1 + 1 tsp
All purpose flour or maida 4 to 6 tbsp
Corn flour 4 + 1 tbsp
Soya sauce 1 tbsp
Hot chilli sauce ½ tbsp
Tomato sauce ½ tbsp
Salt as per taste
Oil 2 tbsp + enough for deep frying the cauliflower florets

Procedure

• Take 2 and ½ cups of water in a kadhai or saucepan, add 2 tsp salt, cauliflower florets and set the pan on high flames
• Once the water starts boiling, wait for 1 minutes and then switch off the flames. Strain the florets from water and keep aside
• In a large mixing bowl, add the all purpose flour and corn flour, ginger garlic paste, red chilli powder, 1 tsp black pepper powder, salt, along with a little water to make a batter neither too thick nor too thin
• Add the cauliflower florets to this batter and mix well such that each of the florets get well coated with the batter
• Heat enough oil to deep fry the florets in a kadhai at medium high flames. Once the oil is heated, drop the cauliflower florets one by one into the oil and fry these untill they turns light golden in colour. Do not over crowd the florets while frying.
• Once fried, strain out the florets from oil and keep aside. Now increase the flames to maximum and let the oil gets highly heated.
• Again add the fried florets to the hot oil and fry them one more time at maximum flames untill they turn golden brown in colour. Once fried, strain out the florets from the oil and keep aside
• Heat the remaining oil In another kadhai or wok at medium high flames. One heated, add the minced ginger and garlic and sauté for few seconds
• Add the chopped green chillies and onion and sauté and fry for ½ a minute
• Add salt and black pepper powder and mix well
• Add soya sauce, hot chilli sauce and tomato sauce and mix and stir for ½ a minute.
• Add ½ a cup of hot water and stir well. Bring the sauce to a boil and then cover and simmer for a minute
• While the sauce is getting cooked, in a small bowl, take the remaining 1 tbsp corn flour, 1 tbsp water and mix well
• Open cover, add the corn flour slurry and stir well. Once the sauce has thickned, add the cauliflower florets mix well and switch off the flames. Cover and let it rest for some time
• Finally add the chopped onion greens and sesame seeds mix well and serve hot gobi manchurian with fried rice or roti or paratha or any dish of your choice.

Fulkopi Kosha ( cauliflower roast )

Hello friends! Welcome back to my space Dish Of Delight once again!

I am back with the recipe of another Bengali veg dish today. Fulkopi kosha or cauliflower roast is a dry cauliflower curry which is quite popular among the Bengalis.

Let’s check the recipe for Bengali style cauliflower roast.

Ingredients

Cauliflower 1 medium sized, cut into medium florets

Green peas 1/2 a cup

Tomato 1 medium sized, chopped

Green chillies 4 or 5

Ginger 1” piece, roughly chopped

Curd 2 tbsp

Poppy seeds 1and 1/2 tbsp soaked in a tbsp of warm water for about 15 minutes

Cashew nuts 4 or 5

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4 or 5

Black cardamom 1

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Garam masala powder 1 tsp

Salt and sugar as per taste

Ghee 1 tsp

Oil 4 +2 tbsp

Procedure

  • Take 2 cups of water in a saucepan, add the cauliflower florets and set the pan on high flames.
  • Once water starts boiling, switch off the flames and strain out the florets from water and keep aside.
  • Heat 4 tbsp of oil in a kadhai at medium high flames. Once heated, add the cauliflower florets, sprinkle 1/2 tsp of turmeric powder, mix well and fry these until golden brown spots appear on the florets
  • Now take out the fried cauliflower florets from the kadhai and keep aside.
  • Add the remaining oil in the same kadhai and heat. Temper the oil with whole spices and then add chopped tomatoes. Stir and cook the tomatoes until they turn mushy.
  • While the tomatoes are being cooked, grind the ginger and green chillies along with a little water to make a fine paste.
  • One the tomatoes get cooked well, add the ginger-chilli paste and sauté until it’s raw smell disappears.
  • Add the powder spices except garam masala powder, 1 tbsp of water and mix well with the other ingredients. Roast the spices for about 1/2 a minute.
  • While the spices are getting roasted, grind the poppy seeds, cashews along with the soaking water to make a fine paste. In a small bowl, take curd, salt, sugar and 1/2 tbsp of water and mix well
  • Once oil starts separating from the spices, reduce flame to minimum, add curd mixture, poppy cashew paste and mix well with the other spices.
  • Add green peas and mix well with the roasting spices. Stir and cook for a minute and then add 1/2 a cup of warm water and mix well. Cover and cook the gravy for a minute.
  • Now open cover and add the cauliflower florets and mix well with the gravy. Agin cover and cook for about 5 to 7 minutes at minimum flames.
  • Open cover, add ghee and garam masala, mix well and the cover.
  • Switch off the flames and allow the curry to rest for sometime.
  • Serve cauliflower flower roast with any dish of your choice.

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