Today I am going to share with you a very delicious Indian recipe Paneer kebabs in Indian curry sauce. This recipe is already super hit in my house and all enjoy this recipe very much. The specialty of this recipe is that it has some very unique Indian spice and as it is grilled and not fried so it is not the greasy version which every health conscious guest avoid nowadays. In this recipe I am using Panch Phoran (Indian five spices this is a mixture of fennel seed, nigella, cumin, fenugreek seed and carom seed.) You can take a teaspoon of each and mix and store. You can add this to vegetable curry and it give a very unique flavor. You can experiment with this five spice and let me know how it come out. I have a successful experiment ready for you and I hope you will like it.
Ingredients:
Paneer/ tofu 200 gram grated
Cumin powder 2 tea spoon
Coriander powder 2 tea spoon
Red chilly powder 1 tea spoon
Turmeric powder 1/2 tea spoon
All purpose flour 2 table spoon
Onion 1 chopped
Ginger garlic paste 1 tea spoon
Ginger jullian ½ teaspoon
Tomato paste 3 table spoon
Water 1/2 cup
Panch phoran ½ teaspoon
Fresh Cream 1 table spoon
Lime juice 1 tea spoon
Lime leaves 2 (optional)
Sugar 1/4 tea spoon (optional)
Salt and pepper to taste
Vegetable oil 2 table spoon
Clarified butter 1 table spoon (optional)
Procedure: In a bowl take grated paneer or tofu and add 1 teaspoon of cumin and coriander powder, ½ teaspoon of chilly powder, pinch of turmeric powder, flour and mix well with soft hands. Now give them shape of kebabs and pan grill them, brush little clarified butter( if using) or oil while you grill them. Now take another pan and heat oil add panch phoran as it stars to splutter add the chopped onion and sugar stir for a minute as the onions become transparent add ginger garlic paste. Stir and then add tomato paste and rest of chilly powder, turmeric powder, cumin and coriander powder, stir all spices so that they get well blended with each other for 1 to 2 minutes but don’t burn it add water and let it boil. Adjust seasoning Then add cream mix and put off the flame . Now add lime juice and dip lime leaves into the curry sauce. Cover the pan with a lid and let the fresh flavor of lime blend with the curry. Now place your kebabs in your serving plate and pour this sauce over it garnish with ginger jullians. Your Paneer kebabs with Indian curry sauce is ready, this is very refreshing and super delicious . I am sure you will give it a try . If you don’t have panch phoran go with cumin seeds and if chilly powder sounds bit too hot then use black pepper and if you don’t get lime leaves then use lime zest , I think with this substitute also this paneer kebabs in Indian curry sauce will rock your dinner table.
With this Indian Curry Sauce and Kebab recipe let me share with you a video which I shoot in ISKCON Ratha yatra festival at my city Kolkata. You will get some beautiful classical taste of Indian culture in this video so don’t miss to see the true essence of India while you relish the kebabs.
First of all I want to wish all my lovely friends A Very Happy Friendship Day. Today I am sharing with you a delicious street food from my city fried noodles with vegetable and chicken. This was once a favorite food among my friends so I recreate and I can say that I am successful doing it and all my friends enjoyed this super delicious street food on friendship day dinner party. Ingredients:
Noodles 1 big bowl cooked as per package instruction
Chicken cube small ½ cup cooked
Egg 2 scrambled
Mixed vegetable 1 cup ( shredded carrot, sliced beans, bell pepper)
Garlic 4 to 6 clove crushed
Onion 2 sliced
Ginger 1/4 tea spoon chopped
Dark soya sauce 2 teaspoon
Chicken seasoning cube 1
Chilly sauce 2 tea spoon or to taste
Tomato ketchup 3 tea spoon or to taste
Salt and pepper to taste
Vegetable oil 5 to 6 table spoon
Procedure: First heat oil in a frying pan then add the crushed garlic. Stir and then add the sliced onion and ginger , stir and add the mixed vegetable. Cook for a half minute with pinch of salt and pepper then add the cooked chicken cube . Add one teaspoon of soya sauce, chilly sauce and tomato ketchup stir for another half a minute then add the cooked noodles and chicken seasoning and all the remaining sauces.Now add salt ,pepper and scrambled egg. Mix so that all the ingredients mix and mingle with each other like good friends. You are done the healthy part of this dish is that it is a whole meal and you have veggies, chicken and egg all in one dish. You can skip any of this according to your choice or add any veggies that are available to you. Let me know how you like it.
Last few days I was too busy so I am sorry for not visiting all your delicious blogs but I will soon be. For today I will share with you a delicious fish curry recipe that looks spicy but not that heavy and it taste great with steamed rice. If you have time and want to try something exotic then this can be a weekend choice. Ingredients:
Fish fillets 4 thick (halibut, salmon, tuna) Green chilly 2 to 3 Ginger 1/2 inch Garlic 4 to 6 Cumin seed 1/2 teaspoon Clove 2 to 3 Cardamom 2 Cinnamon ½ inch piece Tomato puree 1 cup Dried rosemary ½ tea spoon Salt and pepper to taste Vegetable oil 4 to 5 table spoon Fish Stock / chicken stock 1 cup Chopped cilantro 2 table spoon finely chopped
Procedure: Take ginger, garlic, clove, cardamom, cinnamon, cumin, green chili , pinch of salt and a table spoon of oil in your blender and a make fine paste. Now marinate the fish fillets with this mixture. Heat rest of the oil in a pan, add marinated fish in it. Stir fry fish for a minute or two, add tomato puree and rosemary. Mix well cook for ½ a minute then add the stock and chopped cilantro. Adjust seasoning, cook for 8 to 10 minutes or the until the fish is done and the gravy thickens. I add large chunks of fried potatoes into this gravy and cook for another one minute this is my addition and I love to have such curry drenched potato. But you may skip this. Your fish curry is ready, have it with steamed basmati rice. I am sure you will love it.
Today I am going to share with you a very favorite recipe from my college days, in our lunch break we friends use to have this spicy curry from a fast food outlet paired with simple whole wheat flat bread and a few rings of onion and a piece of lemon and the best part of that lunch was we use to take one plate of curry and eight to ten breads and four or five of us shared from one dish . This dish taste great so I try to recreate it after a long time and as I don’t have the exact recipe so it was all my guess work but if this long list of ingredients looks scary then stop looking at it and start cooking , I am telling you its just awesome. Ingredients:
Whole mung bean 1 cup Tomato 2 ripe Onion 1/2 cup finely chopped Garlic 4 to 6 Ginger 1 inch Cayenne powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 tea spoon Cooked chicken 1/2 cup minced Egg 2 Potato 1 small cubed (optional) Dry fenugreek seed 1/2 teaspoon Carom seed ¼ teaspoon Dry red chilly 1 Green chilly 1 chopped Bay leaf 1 Vegetable oil 3 1/2 tablespoon Chopped fresh cilantro and mint 1/2 cup Salt and pepper to taste Sugar 1/2 tea spoon Butter 1 teaspoon (optional) Cream 2 teaspoon (optional) Garam masala 1/2 teaspoon (dry roast cumin, 2 clove , 1 cardamom, ½ inch cinnamon and then grind in to fine powder) Lemon juice 1 tea spoon
Procedure: Soak Mung Dal in 2 cups water overnight or for at least 8 hours. Pressure cook until mung beans turn tender (approx 3 whistles) with 8 cups of water. Or cook with 8 to 10 cups of water for a an hour or until the mung beans are tender in a slow flame. Keep aside. In your blender take chopped tomatoes ,1/8 chopped onion , garlic and ginger, cumin powder, coriander powder, cayenne powder, a pinch of salt and half a table spoon of oil make a smooth paste. Heat a skillet. Add 3 table spoon of oil when hot add bay leaf, fenugreek seed, carom seed (if you don’t get any of this substitute it with cumin seed) and dry red chilly(break them into halves) as it begin splutter add the remaining chopped onion and then sauté till the onion turn little golden then add the spice paste, sauté for another one minute the add the minced chicken and the potato cube again sauté it for 2 to 3 minutes. Add the chopped mint and cilantro and green chilly . Mix well then add the boiled mung bean and salt pepper . Cover and cook for another 5 minutes. You may also mash some of the mung beans to get a thicker gravy. Beat two eggs with pinch of salt and you can add it directly to this curry and mix or you can take another fry pan and scrambled it and then add. After this add the garam masala powder, sugar, butter and one tea spoon of cream if using. Put off the flame and mix a teaspoon of lemon juice. Mix well and your spicy curry with chicken, green mung bean and scrambled egg is ready. Garnish it with onion rings , lemon wedge and cream. Have this curry with any of your favorite flat bread. Green Mung Beans are packed with proteins and are an excellent source of valuable nutrients so this curry have health benefit and if you want to make it little less spicy then you can add less spice, it is absolutely your choice. Instead of cream you can use Greek yogurt that also go very well with spicy curry. Have it when you are with friends and family, spicy curry will taste even better when near ones are around.
Last Sunday as you all know was my Happy Birthday and this year we arranged party at our home with some of my close friends and few relatives. My aunt bring a delicious pineapple cake for me and it was just awesome. For lunch there was few fancy Indian foods which my Maa (Mom)prepared like kebabs, prawn korma, mutton curry, mango chutney and black current ice cream( this was store brought). But the show stopper was Chicken Tomato Rice Pilaf, a very delicious colorful rice preparation . This is heart healthy and very good substitute for all those greasy version of pulao and biryani which are loaded with clarified butter and butter.I am sharing chicken tomato rice pilaf recipe with you today and hope you all will like this quick and simple recipe. Ingredients:
Long grain Basmati rice 3 cups Chicken breast 300 gram (boneless)cut into cubes Ginger 1" Garlic 10 to 12 cloves Green chilly 5 to 6( you can use more and less to taste) Cloves 2 Green cardamom 3 Cinnamon 1” Tomato puree 1/2 cup Chicken stock 6 cups Chicken seasoning cube 1 Vegetable oil 1/4 cup (you can use less if you want) Salt to taste For Yogurt spread Plain yogurt 1/2 cup Salt , pepper, sugar to taste Roasted cumin powder 2 pinch
Procedure: First soak the rice in water for half an hour . In your blender take ginger, garlic,cardamom, clove, cinnamon, green chilly (for those who think green chilly is too hot you can try out with black pepper, and let me know how you like it) and two table spoon of oil and make a smooth paste. Now marinate the chicken pieces with this spice mixture and salt for 30 minutes. Now in a thick bottomed vessel heat remaining oil then add the marinated chicken pieces. Now stir it for 5 minutes then add the tomato puree and 1/2 cup of stock cook for another 10 minutes till the chicken pieces become tender . Now strain the water and add the soaked Basmati rice , add the chicken seasoning to it. Mix well and then stir for another 2 minutes. Add the remaining chicken stock then adjust seasoning, again stir well. Cover and cook until the rice is done on slow flame. Once you put off the flame give five minutes standing time. Then serve hot chicken tomato rice pilaf with chilled yogurt spread (mix salt sugar and pepper with yogurt and then sprinkle roasted cumin powder above it). Garnish with onion rings and tomato.This hot and spicy chicken tomato rice pilaf goes very well with chilled sweet and sour yogurt spread. A healthy hearty whole meal is ready to savor.
Thanks for all your Birthday Wishes. Love you as always. Be Happy And Stay Healthy.
Today I want to reveal in front of you a great secret which was never told to us for ages and today certainly I stumble upon this miraculous fact. Yes my dear friend I am going to tell you the secret of eternal beauty…… do I sound like Rhonda (haha)….don’t get afraid dear just keep reading. Jokes apart but the truth according to historical record was that world’s two most beautiful lady Cleopatra of Egypt and Yang Guifei of China loved to eat okra as okra protects you from pimples and maintains smooth and beautiful skin. I know that okra has many health benefits like it is rich in vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin but truly speaking none catch my attention than the beauty part. So I waste not a single minute to cook a delicious okra dish for myself and for you all so that one day we can all proudly say to this world that Cleopatra’s are not born they are made from our kitchen (haha)!
Ingredients:
Okra 12 to 15 head and tail off Garlic 2 clove crushed Tomatoes 2 ripe chopped Potato 1 large cut into strips Coriander powder 1 teaspoon Turmeric powder 1/2 teaspoon Cyannene powder 1/2 teaspoon (optional) Whole fenugreek seed 1/4 teaspoon Vegetable oil 3 table spoon Salt and pepper to taste Sugar 1/8 tea spoon Water 1/2 cup Lemon juice 2 tea spoon Fresh cliantro handful chopped
Procedure: Wash and peel the potatoes. Slice the potatoes lengthwise and cross wise 1/4 inch thick strips. Wash and dry okra and make a slight slit length wise. Now put the frying pan on heat and add oil in it. Heat oil then add the fenugreek seed as it starts to splutter and the crushed garlic stir and then add the potatoes , okra tomatoes coriander powder, turmeric powder, cyannene powder, salt and pepper . Stir the whole things well for 3 to 4 minutes carefully . Now add water mix well and cover the lid of the pan for 5 minutes on a medium flame. Open the lid and see that whether the potatoes and the okra are well cooked or not, if done then cook it for another 2 minutes till it’s almost dry. Now add the lemon juice and garnish with coriander leaves. Cooking okra in this style minimizes the “slime” factor that people associates with okra. You can have this with breads and steamed rice and I am sure you will like this spicy dose of beauty.
I have some crazy friends who think time doesn’t matter at all and they drop in any time, the other day two of them came 11 at night when I was having a diet salad with some bread and boiled egg just to skip cooking my dinner but God have some different plan and yes I have to cook for them something that is delicious yet quick because I want my dishes to be served as dinner and not breakfast….hahahah! The good thing is I have very few things in my freezer , just have some leftover rice and 4 to 6 tiger shrimp and little veggies and with this little ingredients I have to please my two dear hungry friends! I must say I am successful in my mission. Mint rice and Creamy Prawn curry served the whole purpose. You can take a look of this delicious platter. I am sure you will like this.
Ingredients:
For Mint rice Basmati rice cooked 3 cups Fresh mint leaves paste 3 table spoon Lemon juice 1/2 tea spoon Yoghurt 1 table spoon Spring onion chopped ½ cup Clarified butter/ butter 1 table spoon Coriander powder (dry roasted) 1/3 tea spoon Green chilly 1 chopped (optional) Sugar 1/2 tea spoon Salt and pepper to taste
For Creamy Prawn Curry Tiger shrimp 4 to 6 Garlic 1 tea spoon chopped Yoghurt 3 table spoon Clarified butter/ butter 1 tea spoon Corn flour 1/2 tea spoon Cayenne powder/white pepper 1/2 tea spoon Sugar 1/2 tea spoon Saffron a pinch Salt to taste Water a little more than 1/2 cup Fresh coriander 1/2 tea spoon finely chopped Fresh cream 1 heaping spoon (optional)
Procedure: For Mint Rice Heat clarified butter on a pan then adds the chopped garlic. Mix lemon juice with mint paste then add it stir, add yoghurt and chopped spring onion. Stir then add the cooked rice. Add sugar, salt and pepper. Stir and mix well now sprinkle coriander powder (dry roast the coriander seeds on a pan and then grind it, it give a unique smell to your dishes). Mix well and your delicious mint rice is done. For Creamy Prawn Curry Take a bowl and in it put yoghurt, cayenne powder, salt, sugar, water and cornflower mix well. In a pan heat clarified butter now sauté the tiger shrimp with garlic. After that add the yoghurt mixture stir well. Let it cook for few minutes. When the gravy starts to thicken take a spoon full of the gravy in a small bowl and mix saffron in it then add this saffron mixture in to the gravy. Let it cook for a minute. Then add fresh cream. Put off the flame. Garnish with finely chopped coriander. Your creamy prawn is ready to serve. Serve this delicious Mint rice with creamy prawn curry with your favorite salad.
*The taste of the whole recipe will differ if you use butter instead of clarified butter but no doubt delicious in both way. And for those who want it to be healthier you can use diet butter.
The spreading light of happiness....... The eternal victory of light over darkness as good over evil
With gleam of Diyas And the Echo of the Chants May Happiness and Contentment Fill Your life Wishing you a very happy and prosperous Diwali!!
Be Happy And Stay Healthy. http://www.tulsiindianrestaurant.com/ -image source
I am back and thanks to all of you for all your love and best wishes. Durga Puja is a traditional festival and a part of our culture , though it is a religious festival but the good part of this festival is that it has broken all the religious boundaries and enjoyed by everybody irrespective of their caste, creed, religion and economic status. This festival is the perfect example of unity in diversity. Now days it has taken a from of carnival and the creative effort that is added to this festival is making it world famous and a major tourist attraction. So any of you want to visit India this part of the year don’t miss Kolkata and it’s Durga puja, I am sure you will take back home bundle of colorful memories. The colage above will give you a short synopsis of the festival and rest is written in words below. The festival which is to declare the win of Goodness and Godness over the power of evil, last for five days starting in the sixth day( sashti) of the lunar calendar and end on the tenth day(Dasahami).In this five days Mother God is worshipped with perfect traditional rituals. Some of the important feature of this festival are the beats of dhak , Durga Puja is incomplete without the maddening beats of dhak , a large drum that is played by two thin stick which the dhaki (drumer) hang around their neck and play those enchanting beats that are enough to conjure up the sights and smells of Durga Puja. Sandhi Puja is an important ritual performed during evening at the juncture of Ashtami (eighth day) and Navami(ninthday). The goddess is worshipped with 108 lotus flowers, red hibiscus flowers, wood apple leaves and vermilion. A 108 earthen lamps are lighted to mark the end of the puja.After that Dhunuchi nritya' or ‘the dance with effervescent smoke' which is a traditional dance form Bengal, is performed in front of the idol of the Goddess Durga to the sound of dhak both young men and women participate in this and some places participant are awarded with lots of prizes according to the excellence of their performance. On the ninethday (Navami) various delicious vegeterian dishes is prepared for the Ma Durga called bhoga and then this is distributed among the people as Prasad. This include shahi Khichuri ( a delicious rice preparation) with fried eggplant and potato with spicy mixed vegetable(labra tardkari) and mango chatni and payas (sweet dessert made with rice and milk). On the tenthday (Dashami) Bengali married women go to worship the Goddess and pray for happiness all the year through and share vermilion (sindoor),among themselves as well as with Ma Durga this ritual is called Sindoor Khela. And on the evening of the tenth day is Visarjan (immersion ceremony), Goddess Durga’s idol is mmersed in the holy river Ganges , Durga Visarjan is the most eye-catching event where the celebrations conclude with a bang.After that happy free hug ( Kolakuli) is exchanged between each other and everyone have rosogolla( melt in mouth tofu balls dipped in simple syrup) to wait for another year with this sweet memory and blessing of Goddess Ma Durga. It’s hard to describe such festival in such few words but I try my best to give you a brief essence of the whole festival I hope you will enjoy reading.
Today I want to share with you a very delicious, easy and healthy dish that is served during this festival . This is shahi khichuri a fragrant subtle preparation pepped up by a number of side dishes. The finished khichuri smells awesome and taste incredible. Ingredients:
Basmati Rice 150 gram Whole mung bean dal (without skin) 100 gram Bengal gram dal 50 gram Whole red chilly 2 Cardamom 2 whole Cinnamon 1 inch stick Clove 2 Tomato 1 big chunks Carrot 1 big chunks Potato 1 big chunks Peas 1/2 cup Cauliflower 6 big florets Cumin seed 1/4 tea spoon Turmeric powder 1/4 teaspoon Chilly powder 1/4 teaspoon Cumin powder 1/4 tea spoon Coriander powder 1/4 tea spoon Salt to taste Sugar 1 tea spoon Fresh coriander leaves 1/2 cup coarsely chopped Mix raisin , cashew , almond, coconut finely sliced 1/2 cup lightly fried Graram masala 1/2 tea spoon ( whole -black pepper 2, clove 1, cardamom 1,cinnamon 1/4 inch dry roast them together then gind into fine powder) Clarified butter 1 table spoon Soya or vegetable oil 3 table spoon Water 2 glass
Procedure: Cut and wash all the vegetable. Mix all the dal and rice and wash it. Heat oil in a pan and then break the whole red chilly little bit add it with whole cardamom, cinnamon and cumin seeds. When they start to crack add all the spices and tomatoes , vegetables , rice, daal , salt mix well and then pour two glass of water. Mix well. Put the lid and let it cook for 10 to 12 minutes or till the rice and dal are well cooked. Then add sugar ,chopped coriander, gram masala powder , fried coconut, cashew and raisin and at last a sprinkle a spoon full of clarified butter. (Instead of red chilly powder you can use black pepper and for clarified butter you can use butter but that will not give you the exact flavor and taste that I want to share with you.) Mix well. Your delicious pure vegetarian delicious khichuri is ready. This is a whole meal you can have it for lunch and dinner with fried eggplant or potato or simply relish this Indian delicacy. Though the list of ingredient is bit long but once your prepared it is just few minutes job. I hope you will love it.
Cherish the music of Dhak , if you like just leave a comment may be your best wish vibes reach and inspire a a drummer far away whom you will never meet-
Be Happy And Stay Healthy. indiafoodandtravelguide.com –image source kchidri
