Month: August 2020

Alu vadi / Taro leaves rolls recipe

Alu vadi / Taro leaves rolls recipe

Alu Vadi – Taro leaves rolls recipe   Alu Vadi/Taro leaves roll is a stuffed rolled taro leaves snack. It is a very popular snack in Maharashtra and Gujarat. It is very easy to prepare and it’s very crispy and tasty snacks. Alu Wadi is 

Malida and Malida ladoos

Malida and Malida ladoos

Malida and Malida ladoos Recipe   Malida and Malida ladoos is a popular traditional sweet confection made with whole wheat flour dough crumbled, sweetened, and flavored with cardamom and dry fruits. It is most popular in the northern region of India and many other Asian 

Matar Paneer  | Mutter paneer

Matar Paneer | Mutter paneer

  

Matar Paneer Recipe

 Matar paneer recipe is one of the most popular paneer recipes where Paneer (Indian cottage cheese) and Matar/Mutter (green peas) added together with tomatoes puree/mashed, onions, and spices. Mutter Paneer is a very popular dish in India, especially in North Indian homes on the dinner menu or even for lunch. You can have it with chapati, pulka or naan and even with rice.
Course: Lunch, Dinner, Main course
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 25minutes
Total Time: 40 minutes
Servings:  4 – People

 Mutter Paneer recipe Ingredients:

250 grams – Paneer – Cut into 1″ cubes
200 grams – Matar/Green Peas – Fresh or frozen
1 cup – Onion paste (150 gms) – 2 medium-sized
1 cup – Tomato puree/mash (Boil 2/3 medium-size tomatoes in a cooker till two whistles then at room temperature peel off tomatoes skin and grind in mixer for making puree/mash)
1½ teaspoon – Ginger garlic paste
½ teaspoon – Garam masala
¼ teaspoon – Turmeric powder
1 tablespoon – Cooking oil
1 tablespoon – Butter
2 teaspoons – Red chilli powder
½ teaspoon – Salt as per your taste
2 nos. – Cloves
½ inch piece – Cinnamon
1 no. – Bay leaf
2 nos. – Cardamoms
½ teaspoon – Jeera (cumin seed)
Fresh cream (optional)
½ cup –  Milk (optional)
paneer makhanwala mix (optional) Mix 25gms of paneer makhanwala into 100 ml of milk

 

Matar paneer ingredients, Matar paneer recipe.

Method for preparing  Mutter Paneer with step by step photos:

1 – Gently wash the paneer before cutting it. Cut paneer into 1″ size cubes.

2 – Heat oil in a pan, add Jeera, cardamoms, bay leaf, cinnamon, cloves, when it starts crackling, add 1 cup onion paste and cook it until it turns light golden brown in colour.

 

Onion paste adding in pan, Matar paneer recipe.

 

3 – Now add 1 and 1/2 teaspoon ginger garlic paste. Mix well cook for 1 minute.

 

Ginger garlic paste adding in pan, Matar paneer recipe.

 

4 – Then add Garam masala, salt, turmeric powder, red chilli powder. Cook it till oil oozes out.

 

Red chilli powder adding in pan, Matar paneer recipe.

 

5 – Further add paste of paneer makhanwala and cook for 2 to 3 minutes. This is optional so you can skip it.

 

Paneer makhanwala or butter adding in pan, Matar paneer recipe.

 

6 – Now, add 1 Teaspoon butter into it,

 

Butter adding in pan, Matar paneer recipe.

 

7 – Then add 1 cup tomato puree into it, and mix it well and cook for 3 to 4 minutes till oil oozes out.

 

Tomato puree/ mash adding in pan, Matar paneer recipe.

 

8 – At the end add Matar/Peas and Paneer to this gravy.

 

Matar/Peas and paneer cubes adding in pan, Matar paneer recipe.

 

9 – Mix gently, cover the pan and let it cook for 4 to 5 minutes.

 

Gravy with matar and paneer, Matar paneer recipe.

 

10 – Now turn off the flame. Your mutter paneer is ready to serve.

 

Matar paneer with garnishing in bowl, Matar paneer recipe.

 

11 – Garnish mutter paneer with fresh cream, and chopped coriander. Serve hot with rice, paratha, chapati, naans, etc.

 

Note:

1- If you have fresh matar/peas then add it before paneer, and cook it 2 or 3 minutes more. Or if you have frozen matar/peas then add it with paneer in gravy, because frozen peas all ready cooked so it does not require more cooking.

2- Boiled tomato puree gives awesome taste and thickness to the gravy.

Matar paneer with garnishing in bowl, Matar paneer recipe.

Matar paneer (Mutter paneer) recipe

Fahamida
Matar Paneer is one of the most popular paneer recipes where Paneer (Indian cottage cheese) and Matar/Mutter (green peas) added together with tomatoes puree/mashed, onion, and spices. Matar Paneer is a very popular dish in India, especially in North Indian homes in the dinner menu or even for lunch. You can have it with chapati, pulka or naan and even with rice.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course
Cuisine North Indian
Servings 4 Servings
Calories 150 kcal

Ingredients
  

  • 1 cup Paneer (250 grams) Cut into 1" cubes
  • 1 cup Matar/Peas (200 grams) Fresh or frozen
  • 1 cup Onion paste (150 gms) 2 medium sized
  • 1 cup Tomato puree/mash
  • teaspoon Ginger garlic paste
  • ½ teaspoon Garam masala
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon Cooking oil
  • 1 tablespoon Butter
  • 2 teaspoon Red chilli powder
  • ½ teaspoon Salt as per your taste
  • 2 nos. Cloves
  • ½ inch piece Cinnamon
  • 1 no. Bay leaf
  • 2 nos. Cardamoms
  • ½ teaspoon Jeera (cumin seed)
  • Fresh cream (optional)
  • 1 cup Water (200 ml)
  • ½ cup  Milk (optional)
  • paneer makhanwala mix (optional) Mix 25gm of paneer makhanwala into 100 ml of milk 

Instructions
 

  • Gently wash the paneer before cutting it. Cut paneer into 1" size cubes.
  • Heat oil in a pan and add Jeera, cardamoms, bay leaf, cinnamon, cloves. When it starts crackling, add 1 cup onion paste and cook it until it turns light golden brown.
  • Now add 1 and 1/2 teaspoon ginger garlic paste. Mix well and cook for 1 minute.
  • Then add Garam masala, salt, turmeric powder, red chilli powder. Cook it till oil oozes out.
  • Further, add paste of paneer makhanwala and cook for 2 to 3 minutes. This is optional so you can skip it.
  • Now, add 1 Teaspoon butter into it
  • Then add 1 cup tomato puree into it and mix it well. Cook for 3 to 4 minutes till oil oozes out.
  • At the end add Matar/Peas and Paneer to this gravy.
  • Mix gently, cover the pan, and let it cook for 4 to 5 minutes.
  • Now turn off the flame. Your mutter paneer is ready to serve.
  • Garnish mutter paneer with fresh cream and chopped coriander. Serve hot with rice, paratha, chapati, naans etc.

Notes

 
1 - If you have fresh matar/peas then add it before paneer. And cook it 2 or 3 minutes more. or if you have frozen matar/peas then add it with paneer in gravy, because frozen peas all ready cooked so it no need for more cook.
 
2 - Boiled tomato puree gives awesome thickness to the gravy.
Keyword green peas masala dhaba style, How to Make Matar paneer, matar paneer halwai style, Matar Paneer recipe, matar panir, Mutter paneer recipe, Paneer recipe, Veg indian recipe, lunch, dinner, family gathering recipe., Paneer and pea curry recipe, shahi matar paneer recipe in hindi, मटर पनीर रेसिपी.
 
 
 
Try it once 👍
Stay happy, stay healthy!!
Thank you 🙏
 
Methi Paratha Recipe

Methi Paratha Recipe

  Quick Methi paratha without stuffing   Methi Paratha is an Indian soft flatbread made with whole wheat flour, Fenugreek (Methi leaves), and spices. This is a unique and quick paratha recipe as the methi leaves mixture is not literally stuffed to the wheat balls 

Apple Rabdi Recipe

Apple Rabdi Recipe

Apple Kheer (rabdi)   Apple Rabdi, Apple Kheer, or Apple basundi is an excellent variation to the regular rabdi made by thickening the full cream milk and apple giving it a nice crunch. People conscious of sugar can use the substitutes, this dessert is destined 

Jalebi Instant and Traditional Recipe

Jalebi Instant and Traditional Recipe

  

Jalebi Recipe

 

Jalebi delicious crunchy on the outside and sweet juicy inside, rustic golden spirals that make a centerpiece at every festival and celebration in India. People like it for breakfast and love it in the dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi, cold sour yogurt, or salty fafda. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.

As a dessert, you can easily make your favorite ‘Jalebi’ at home for a family get-together, house party, festivals, and many other occasions.

  Jalebi made from refined wheat flour (maida) and sugar syrup. Everyone loves it, from festivals to special occasions, from children to elders. People like to eat jalebi with cold rabdi or curd. It is also served with milk in the morning breakfast. Jalebi is eaten with different dishes in different parts of the country. In Gujarat, Jalebi is eaten with Fafda while in other states it is eaten with Rabdi. It is mostly made on festivals like Diwali and Holi although you can also make it according to your mood and desire. If you take it with samosa and hot masala tea then it is a perfect evening. Try this delicious recipe today.

Jalebi Recipe

Fahamida
 Jalebi delicious crunchy on the outside and sweet juicy inside, rustic golden spirals that make a centerpiece at every festival and celebration in India. People like it for breakfast and love it in the dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi, cold sour yogurt, or salty fafda. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.
Prep Time 10 mins
Cook Time 30 mins
Overnite (Traditinal batter) 14 hrs
Total Time 40 mins
Course Dessert, Sweets
Cuisine Indian
Servings 5 Servings (25 Jalebis)
Calories 150 kcal

Ingredients
  

Ingredients for batter of Jalebi:

  • 250 grams Refined wheat flour (maida) 2 cups
  • 32 grams Rice flour/ Corn flour/ Besan 4 tablespoons
  • 1 teaspoon Baking soda
  • 2 teaspoon Lemon juice
  • 240 grams Yogurt/ Curd 1 cup
  • Pinch of  Food colour yellow or orange or turmeric powder
  • 2 cups Ghee or cooking oil for frying jalebis
  • teaspoon Vinegar for instant Jalebi batter (only for Instant jalebi batter)

Ingredients for Chachni (Suger syrup):

  • 400 grams Sugar  2 cups
  • 300 ml Water  1½ cup
  • ½ teaspoon Cardamom powder 
  • 1 tablespoon Lemon juice
  • 1 teaspoon  Rose water (optional)
  • 8-10 strands of Saffron

Instructions
 

Recipe for making jalebis (for instant batter follow part A, for traditional follow Part B)

    Part A: Instant Jalebi batter (Preparation time 10 min.)

    • Mix maida and corn flour, baking soda in a bowl. Now add  1 teaspoon ghee and add yogurt or curd into it.
    • Add 1 and half teaspoon vinegar, You can put food yellow/ orange color if colour is not available then add 1/2 teaspoon of turmeric powder to this mixture.
    • Beat the batter with whisk in circular motion for 5 to 6 minutes.
    • The batter has to be thick but it should have flowing consistency or easy to drip, so add water carefully.  

    Part B : Traditional Jalebi batter  (Preparation time 12 to 14 hours)

    • Mix maida and rice flour/ besan, baking soda in a bowl.
    • Now add  1/2 tablespoon ghee and add yogurt or curd into it.
    • You can put edible yellow/ orange color if colour is not available then 1/2 teaspoon of turmeric powder to this mixture. 
    • Keep adding water till it becomes flowing consistency. Cover it and Keep it overnight for 12 to 14 hours for fermentation until the batter gets small bubbles on top then batter is ready.

    Recipe for making sugar syrup for Jalebi:

    • Heat water in a pan on medium flame to make syrup. Add the sugar and mix until it dissolves completely.
    • Let the mixture remain on low flame until the sting is formed.
      Stringe insugar syrup, Jalebi recipe.
    • Add saffron, cardamom powder and rose essence (optional) yellow or orange edible colour or add pinch of turmeric powder to it. Stir well.  

    Recipe for making Jalebi:

    • Now heat the oil in a pan on medium heat.
    •  Now fill Jalebi batter in a muslin cloth and make a small hole in it or you can also use squeezable sauce bottle or dispenser with sharp tip for better results.
    • Press this cloth and make round rings. Make the perfect rings from the inside to the outside.
    •  Fry them till the jalebi crisps. 
    • Then add these jalebis in the sugar syrup for 4 to 5 minutes.
    • Take care not to overheat the syrup. Now put butter paper or foil paper in a tray and take them out. 
    • Garnish it with chopped dry fruits and serve. 

    Notes

    1-  While frying, if the flour becomes thin, then jalebi will also become thin. So carefully make batter thickness perfect not too thick and not too thin. 
     
    2- Don't add too much baking soda
     
    3- It is very important to wrap the prepared dough. 
     
    4- If you feel that the dough does not stick, you can add dried yeast to it. 
     
    5- When you fry jalebi on low flame, jalebi will become crispy. 
     
    6- You can also add pistachio pieces, almond pieces, cinnamon powder, cocoa powder, and sugar powder to the jalebis for garnish. 
     
    7- Lemon juice does not allow the sugar to harden.
     
    8- You can increase or decrease the amount of lemon juice in it as required. 
     
    9- You can also serve it by pouring milk cream on the jalebis. Finally, remove from the heat and serve hot.
     
    You can serve it hot or cold.
     
    Jalebis can serve with Rabdi, fafda, milk, curd etc.
    Keyword crispy jalebi recipe, easy jalebi recipe, fafda jalebi recipe, instant jalebi recipe, instant jalebi recipe without yeast, jalebi recipe at home, jalebi recipe in hindi, jalebi recipe in marathi, jalebi recipe punjabi, jalebi recipe without curd, Jalebi recipe, Jalebi Fafda, Sweets, Festival sweet, jalebi traditional recipe
    At least once try this recipe.👍
    Thank you ☺️🙏
    Shahi Pulao Recipe

    Shahi Pulao Recipe

    Shahi Pulao Recipe  This Shahi Pulao recipe is a royal dish, that has a perfect blend of spices that you can make for a special dinner and weekend lunch. The addition of spices and dry fruits, along with saffron and Authentic Basmati Rice heightens the