PANEER TAWA FRY

Another very simple stir fry  paneer recipe is what I tried the other day. For a vegetarian a good source of protien is Paneer. In north India if a vegetarian person comes for dinner then paneer dish is a must in the menu. I like in many dishes like paneer-matar, Palak-panner but this Paneer tava is so quick to prepare, very healthy and yummy.

Check out the ingredients and recipe below.

Delicious Meal time 

 

Ingredients

•  500 gms cubed paneer/cottage cheese  pieces
• 2 onions
• 2 green bell peppers
• 1 tbsp ginger 
• 1 tbsp  garlic
• 1 tsp garam masala
• 1tsp turmeric powder
• 2 tomatoes ( chopped)
• 1 tbsp ketchup
• salt (taste)
• 2 tbsp curd
• 1 tbsp cream or fresh malai
• 2 tbsp Oil

Method

 

1. Cut the paneer in 1 inch cubes.

2. Chop the onions, bell peppers, tomatoes in rough pieces.
3. Now in a large bowl combine the curd, cream, masalas, salt, ginger garlic, ketchup and give it a good whisk.
4. Add the chopped vegetables and mix. Now add paneer to the mixture.

5. Keep the marinate for at least half an hour in fridge.
 
6 Heat oil in a large skillet over medium heat.  Add the paneer batter and cook. You will notice that it gets watery.
 
7. It is fine, constantly stir and let the water evaporate.

8. Now add this to a tandoor or grill and further grill for 3-5 minutes for the smokey effect.

9. Enjoy it plain or with salad and roti.

Variation 

 

You can also make a good Paneer  frankie with this mixture adding chat masala and raw onions.

Veggie Hakka Noodles

Recently I was present at the launch of  #WaiwaiCity outlets in Mumbai city. These noodle bars will create a lively and inviting environment, with some really interesting items on menu.  It sure will transform the food scenario with its delicious flavours and pocket friendly prices. 

Even their packeted products have yummy flavours and can be stirred up instantly. I had a few veggies and along with the  @Waiwai  hakka flavoured instant noodle my dish was ready in no time. 

Wai Wai Noodles

Other ingredients 

Ingredients.

1 packet of Hakka noodles
1 tsp pepper powder
2 slit green chillies
2 tbsp Olive oil
4-5 Garlic pods
1 small piece of ginger
2 cups mixed vegetables
1 tsp green chilli sauce ( optional )
1 tsp soy sauce
1 tsp vinegar

Method

1. First take the noodles, crumble them into a pot of water and cook  as per the package instruction. Boil the noodles with a pinch of salt and 1 tsp Olive oil. Cook till 3-4 minutes. 


2. Pour cold water on the cooked noodles after draining out the hot water. Then sprinkle some oil and mix it well to avoid sticking.

3. Take a heavy bottom work or pan, heat oil, add chopped ginger and garlic and saute it well till it turns slight brown. Then keep the flame on high and add onion or spring onion white. Add slit green chillies. 


4. Add the other vegetables, ie carrot, broccoli, beans, capsicum, cabbage and stir it well. I added zucchini too to this one. 
Let it cook for 2 minutes constantly stirring. 


5. Now add pepper powder, salt, green chili sauce, soy sauce, and stir it well. Now add vinegar and stir it again.

6. Finally, add the cooled noodles and mix well. See that noodles don't stick or burn at bottom. At the end, add  the spring onion greens. 

Note

1. Everything needs to cook on high flame This is the key to the successful noodle recipe 
2. Do not cover and cook. 
3. Feel free to add mushrooms or any other vegetables. 
4. Variation - Chicken, prawn and egg can be added to make a non veg variety. This has to be added with the vegetables in the fourth stage. 

With Chopsticks fork or hand.... Just enjoy it garma garam 

Chicken Omelette

Parsis love their eggs in any form. Scrambled, poached, sunny side up, akuri and above all omelettes. Infact in my house no one can refuse an omelette for breakfast, lunch or dinner. And then all those ingredients we can add to enhance the flavors. masala, vegetable, garlic, mushrooms, cheese, sausage etc. 

Drooling na?

Today I cooked up a chicken omelette, using left over chicken bits from my previous dish and other ingredients easily available to me.  It turned out equally yummy. So note down the ingredients and get those eggs cracking.

Ingredients

• 4 eggs
• 100 gms  boneless shredded chicken. 
• 1 green chilly
• 1 onion 
• 1 tsp black pepper powder
• Few fresh coriander leaves
• 1/2 tsp red chilly powder
• 1/2 tsp ginger garlic paste
• Salt to taste
• 1 cube grated cheese (optional)
• Ghee or oil for frying
• Few drops of milk

Method

1. Break four eggs in a large bowl and whisk well.
   
2. Shred the chicken, chop the onions, corriander leaves and chilly.
   
3. Now add boiled chicken, cheese and other ingredients and give it a good beating. 😂 You can add milk to this mixture in the end.
   
   
   
4.  Take a non stick frying pan and add oil to it. See that the oil is hot before you start preparing.
   
5.  Now pour two ladles of egg batter into the pan. Spread the egg mixture evenly in it and simmer the flame now.
   
   
   
6. Leave the eggs to cook for 1- 2 minutes on low flame.
   
   
   
   
   
7. Flip the omelette and cook on the other side.
   
8. Leave to cook for one more minute and serve immediately.
   
9. Serve with toast, butter, ketchup and a few vegetables on the side. Add grated cheese to the outer layer of omelette if required.

Note- Do not over cook the egg, as it gets rubbery and chewy

Baingan ka Bharta

I wish to share a secret with you all today. Sometimes I crave for the most unusual vegetables which most of you may avoid, doodhi, pumpkin, methi, bhindi. Does this happen to you too? I find it most comforting, not to chew sometimes even slurping up soft vegetables or a bland bowl of vegetable soup. 



   



Today I wish to savour a roasted mashed brinjal dish along with roti and salad. No prizes for guessing what I am craving. Yes, it's Baingan ka Bharta. 

  So lets start with the recipe, later relish the mouthwatering smoky flavour of the charred brinjal after combining it with onions, spices and tomatoes.

Ingredients 

• 1 big Brinjal

• 2 tbsp oil 

• 1 tsp cumin seeds

• 2 mesium onions 

• 1 tsp grated ginger

•  1 green chilly

• 3 chopped tomatoes

• 1 tsp red chilli powder

• Salt to taste

• 1/2 cup of peas 

• Fresh coriander leaves chopped 

Method

1. Wash the brinjal thoroughly, now prick it with a knife.

 

2. Roast it on a rack ( available especially for veg roasting)  or if you do not have that you can even roast it over 

open flame or in a tandoor. When the skin gets flaky and starts to peel consider it done.Let them cool.

 

3. Now let the eggplant cool for some time.  Remove skin and mash the pulp completely. Do not worry if the brinjal is raw. It can be cooked later.

4. Boil the peas too and set aside. 

5. Take the oil in a kadai, on heating add the cumin seeds.Stir for half a minute and add onions and saute

     till pinkish in colour.

6. Add grated ginger and green chillies and fry on slow flame.

7. Add the mashed roasted brinjal, red chilly powder cook for five minutes more.

8.  Add  chopped tomatoes, boiled peas and cook for another ten minutes or till the oil separates.

9. Now garnish with chopped coriander leaves and serve hot with salad, roti and a dollop of fresh curd. 

Please Note

You cannot add any water while cooking this dish. 

Only ginger to be added, adding ginger-garlic paste will give you another flavour all together.

Stir continuously to avoid burning. 

Variation

You can aslo try an easy variation which my grandmother used to prepare- Instead of adding the tomatoes, 

cook the brinjal in onions till done. Turn off gas, let the mixture cool and add a cup of beaten curd to it.

 Eat immediately . THis dish cannot be re heated. Its like a baingan ka Raita.

METHI PARATHAS

Hello friends..

 I have started this blog recently and am happy with the response on the simple recipes that I am posting. Previously I have shared an easy paratha recipe with you guys and also Methi malai Matar but the methi ka paratha is still my all time favourite paratha recipe. Methi or fenugreek as we call it in English may be bitter in taste but has so many good properties.

Benefits of Fenugreek

• Fenugreek leaves have great capacity of lowering the bad  cholesterol levels in the body.
•  It also helps in controlling the levels of glucose in the body hence aiding diabetics problems
•  Reduces Inflammation inside the body.
• Promotes milk flow in Breastfeeding. Hence the methi ka ladoo that is given to all women who breastfead after delivery.
• It can combat acid reflux and deals with heartburn.
• It stabilizes and maintains good body temperature. 

Recipe of Methi Paratha

Ingredients

• 2 cups wheat flour / atta
• 1 cup methi leaves / fenugreek leaves finely chopped
• ¼ cup curd
  
• ½ tsp turmeric / haldi
• 1 tsp ginger garlic paste
• ½ tsp red chili powder
• ¼ tsp cumin powder
• salt to taste
• ½ tsp carom seeds / ajwain
• 2 tsp oil
• water as required to knead dough
• Ghee to roast

Method 

1. Take a large  mixing bowl, add the  wheat flour and chopped methi leaves.
2. Now add ¼ cup of curd and mix it in.
3. Add all the spices and salt to the mixture.
4. All oil and enough water to knead the dough
5. Knead the dough into a tight ball.
6. Now keep this aside covered  with moist cloth to rest for 20 minutes.
7. Now make round balls of the dough, just like for roti (palm size)
   
   
   

   
8. Roll out like a chappati with a rolling pin.
   
   
   

   
9. On a  hot tawa, put the paratha and cook for a minute.
10. Flip  the methi paratha on the other side and sprinkle some ghee while it is cooking.
11. The paratha is ready now, enjoy methi paratha now with raita and pickle.

Roast chicken legs

ALL SET TO COOK UP WITH SWEETANNU

Put on your aprons and enter the kitchen, its so much fun. Cooking is all about experimenting and stirring up with the ingredients you have. Cooking is an art, each one of us is an artist and will get the scope to show your creativity.

So I am getting creative today and cooking up a roast chicken drumsticks with the ingredients I have in my refrigerator. Its a dry dish, can be eaten on the side with dal-chawal as the main or as a main with salad on the side.

Ingredients

• 3  chicken legs
• 1 tsp red chilly powder
•  1/2 tsp pepper powder
• 2 tsp Olive oil
• 1 tpsp Barbacue sauce (you can use chilli sauce, Worcestershire or any other sauce you have)
• 1 tsp dry curry leaver
• 1 tsp dhania powder (only dhania not jeera) This will make it bitter
• 1 tbsp Ginger garlic
• 1 tsp curd
• Salt to taste

Method

1. Wash and clean all the fat from drumsticks. Put two diagonal cuts in each drumstick so that the masala penetrates in the chicken.

2. Now take all the other ingredient and apply to the chicken as showed in the picture abov. Add the olive oil and curd too. 


3. Keep the marinated chicken aside for 30 minutes before transferring it to the grill rack

4. Place in oven and grill the chicken at 180 degrees for 20 minutes. Turn the chicken after 10 minutes.

5. Now your chicken is ready to savour with loads of yummy flavours.

Note

  For variation, you  can add Tandoori Chicken masala and extra curd to marinade.
Also if you dont have an oven, cook it in a microwave with lid on. After ten minutes transfer in a pan and cook till dry.

Chicken Veggie Salad

Hello friends,
This chicken salad is an easy and delicious recipe. Its light on the tummy also being perfect for Indian Summers.This visual treat with a riot of colourful vegetables will make you want to dive into the bowl of salad. 

The dressing can be altered and customised according  to your taste.  I have done a simple Asian style dressing keeping in mind not to keep it bland catering to our love of spice. 

INGREDIENTS

• FOR THE SALAD
• 200 gms shredded boneless chicken 
• 1 1/2 cups purple cabbage
• 2 small carrots
• 1 large Zucchini 
• 1 large Iceberg 
• 2 red/yellow bellpeppers
• 1 small broccoli 
• Handful of grapes
• Olive oil
• Salt

• FOR THE DRESSING
• 1 tsp olive oil 
• 2 tsp Honey 
• 2 tsp soy sauce
• 1 tsp  chilli flakes 
• 1 tbsp chilli  sauce 
• 1 teaspoon pepper powder 
• 1 juice of lime 

METHOD 

1. Chop up the vegetables in medium size pieces. Boil the chicken, shred and keep aside. 

2. Except iceberg lettuce and grapes add all the veggies in a bowl and add oil to it. 

3. Mix well, now transfer the veggies in a tray and grill in pre heated oven for 2 minutes. Or you can toss it in a pan on low flame for two minutes. 

4. Now in a big mixing bowl add the veggies, let it cool. Add chopped ice Berg, grapes, and shredded chicken. 

5. Now make the dressing for marinade. Whisk the marinate well to combine the ingredients. 

5. With a wooden ladle mix the dressing to the salad. Enjoy it at room temperature or chilled. 

Note

In vegetarian options you can add paneer, tofu or feta to the salad instead of the chicken. 

You can add onions and tomatoes to the salad too. But onions start to smell while tomatoes tend to turn soggy. 

Enjoy the salad with some roast chicken. Recipe next on blog. 

Stay tuned and keep cooking with Sweetannu.