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
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
• 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.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Buns are a favorite tea time snacks of many of us. Today I have prepared some buns to compliment our evening tea. It is very easy to make, only thing we have to be careful about is, with the measurements of the ingredients and the texture of the dough. I have used Eno in place of dry yeast for making the buns for the first time and the result was excellent perfectly baked buns. So, I would suggest you to try out the recipe for once and am sure that you will love them. To make the Buns more interesting especially for my child, I have put some chocolate in the core of the buns. So, lets quickly take a look at the recipe for Chocolate Core Buns.
All purpose flour or Maida 1 cup measuring 400 ml Chocolate chopped or broken to small pieces or chocolate chips, as per need Milk about 1 tbsp Curd 3 tbsp Eno 1 and ½ tsp Sugar powder 1 and ½ tsp Salt ½ tsp + 3 to 4 tbsp Oil 3 tbsp
• Sieve and take the Flour in a mixing bowl. Into it add ½ tsp salt, powder sugar, Eno, curd and mix well • Now add water little by little and knead the flour for about 10 to 12 minutes to make a tight dough • Next, add oil and again knead the dough for another 7 to 10 minutes. Your final resulting dough should have become very soft by this time • Grease a small baking tray with some oil and keep ready • Now divide the dough into 5 or 6 equal portions as per your choice. • Take 1 portion of dough at a time and give it a spherical shape by rolling it between your palms. • Make a small hole in the centre of the dough ball and put sufficient amount of chocolate into it. Seal the hole and again roll it back to a spherical shape and place it on the oil greased tray • Follow the same process for all the portions of dough and place them on the tray • Now take a heavy bottomed cooking vessel with cover and pre heat it at minimum flames for about 5 minutes • After five minutes, add the remaining salt to the vessel and spread evenly. Place a small stand if available or any small steel lid of a container at the centre of the vessel, and place the tray on it • Brush some milk on the buns and then cover • Bake the buns at minimum flames for 40 to 45 minutes. After the baking is done allow these to cool down a little and then take them out in a tray or plate • Chocolate Core Buns are ready to be served. Top it with some hot chocolate sauce and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish of Delight once again!
Chaats are all time favourite evening snacks of many of us. In my early post I have shared the recipe for Aloo Kabli which is a popular chaat sold by the street side chaat selling vendors in Bengal. Today I am sharing the recipe for Churmur which is another aloo chaat quite similar to that of Aloo Kabli with a slight difference.
So, let’s take a look at the recipe for Churmur.
Potatoes 2 medium sized, cooked and cut into thin small dices
Onion 1 medium sized, sliced
Green chilli 2 or 3, chopped
Cucumber 1/2 of a small sized, chopped
Dried yellow peas 1/4 of a small cup, soaked for about 4 hours
Bengal gram 1/4 of a small cup, soaked for about 4 hours
Panipuri shells about 20 to 25
Dry red chilli whole 3
Cumin seeds 2 tsp
Black salt as per taste
Chaat masala 1 tsp
Tamarind water 1/4 of a small cup
Pressure cook the yellow peas and Bengal gram with a little bit of salt and a cup of water to one whistle at maximum flames and then release pressure. Strain out the water and keep the cooked peas aside
Dry roast the whole dry red chilli and cumin seeds and then grind them to a powder.
In a mixing bowl add all the ingredients except the panipuri shells, and mix well
Finally break and add the panipuri shells and again mix well
Churmur is ready to be served. Add a little more tamarind water if you like and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Many of us love to have sandwiches in our breakfast. It is both healthy, tasty and also easy to make. Sandwiches could be made with so many varieties of fillings, but I always like those made with veggies. The vegetable sandwiches are also healthy and yummy lunch box idea for school goers. So, today I am sharing the recipe of Mayonnaise Vegetable Sandwich. Let’s take a look at the recipe for making Mayonnaise Vegetable Sandwich.
Whole wheat bread 4 slices Mayonnaise 2 or 3 tbsp Onion 1 tbsp finely chopped Capsicum 1 tbsp finely chopped Cucumber 1 tbsp finely chopped Carrot 1 tbsp finely chopped Tomato flesh 1 tbsp finely chopped Black pepper powder 2 tsp Black salt as per taste Chat masala ½ tsp Tomato ketchup as per need Butter ½ tbsp
• In a mixing bowl bowl, take all the veggies, mayonnaise, black pepper powder, chat masala, black salt and mix all the ingredients well • Place all the 4 slices of bread on a flat surface. Spread tomato ketchup on each of the slices • Now place adequate amount of the mayo veggies mixture on any 2 of the 4 slices of bread and then cover these with the remaining 2 bread slices • Heat a non stick pan at low flames. Once heated add butter and spread it all over the pan • Place the sandwiches gently on the pan and lightly toast it from both sides • Once done transfer the sandwiches to a serving plate • Serve Mayonnaise Vegetable Sandwich hot with some tomato ketchup and enjoy your breakfast along with a cup of hot coffee or tea.
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.
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
• 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.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Pancakes are the most easy to make and healthy breakfast idea of all time. There are varieties of pancake recipes. Today I am sharing the recipe for Banana Pancakes without using eggs. Let’s take a look at the recipe for making banana pancakes.
Ripen banana 5 small
All purpose flour or maida 1 cup
Semolina or sooji 1 and ½ tbsp
Milk 1 tbsp + 3/4th of a cup
Fennel seeds 1 tsp
Cinnamon powder 1/8th tsp
Honey 4 to 5 tbsp or as per taste
Salt a little bit
Oil enough for cooking the pancakes
• Break and add the bananas in a blender along with 1 tbsp milk and blend them together to make banana purée
• Pour the banana purée in a mixing bowl. Into it add the all purpose flour, semolina, fennel seeds and mix well
• Then add the cinnamon powder, salt and honey and again mix well
• Now add the milk little by little and keep on stirring and mixing until the batter reaches the desired consistency, perfect for making pancakes
• Now place a non stick pan at minimum flames and let it heat. Once heated, brush some oil on the pan and the add a ladle full of the pancake batter and then gently spread it with the back of the ladle to give is a disc shape
• After about 1 minute, brush some more oil on the upper side of the pancake and then flip it. Let it cook for another ½ minute, and then transfer it to a plate
• Make all the pancakes following the same process. Once all the pancakes are cooked, transfer these to a serving plate.
• Banana pancakes are ready to be served. Spread some honey top of these and enjoy yummy healthy banana pancakes at breakfast.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! My mouth starts salivating hearing just one word……’Phuchka’. Phucka or Panipuri or Golgappa, whatever you say is that snacks which most of the people from all parts of our country, loves to eat. Its water could be made in different ways using different ingredients but today I am sharing Phuchka recipe with bengal street side Phuchka vendor style tamarind water. Though we love Phuchka so much, we most of the time hesitate to take it from the Phuchka selling vendors for their unhygienic way of making these. So, make these at your home and enjoy them fully without any concerns. You can make the Phuchka shells at your home, whose recipe I will share in my later posts, or you can also purchase the readymade from the grocer’s shop. So, lets go through the recipe for making Phuchka
Phuchka/Panipuri/Golgappa shells 40
For making the aloo filling:
2 medium sized potatoes cooked Green chillies 4 or 5 Whole dry red chilli 4 Cumin seeds 2 tsp Coriander seeds 2 tsp Onion 1 medium sized chopped Bengal gram 1/4th cup soaked overnight Dried yellow pea 1/4th cup soaked overnight Chat masala 2 tsp Black salt 1 tsp Salt as per taste
For making the tamarind water:
Tamarind pulp 2 tbsp soaked in 1 cup water for about 1 hour
Water 3 to 4 cups
Juice of 1 lemon
Black salt ½ tbsp
Salt as per taste
( Cup size 120 ml is used for measurement )
• Pressure cook the bengal gram, dried yellow peas and green chillies to 1 whistle at high flames and then release pressure
• Strain out the water from the pressure cooker and keep the remaining ingredients aside
• Dry roast the whole dry red chilli, cumin seeds, coriander seeds and then grind them to a fine powder
• In a mixing bowl, mash and add the cooked potatoes, onion, cooked green chillies, chat masala, black salt, salt, 1 tbsp of prepared spice powder and mix them well with your hands
• Add the cooked bengal gram and yellow peas to the potato mixture and again mix well
• Squeeze the tamarind pulp in the water in which it was soaked and then throw out the pulp
• To this add the remaining water, juice of a lemon, black salt, salt and stir and mix well
• Now prick one Phuchka with you thumb, put enough aloo mixture into it and then add enough tamarind water and enjoy your Phuchka sitting back at home.