Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.

Kashmir Dum Aloo

Ingredients:-

for cooking potatoes :

• Potatoes -500 gm or 20 to 22 baby potatoes
• Water
• Salt - ¼ teaspoon 

Other Ingredients :

• Kashmir red chili powder - 3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Onion Paste - 1/2 cup
• Tomato puree - 1 cup
•  Fennel powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Shahi Jeera - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3 nobs
• Cardamom - 1 black
• Bay leaf - 1-2 nobs
• Black peppers -4-5 nobs
• Dry red chili - 2 nobs
• Dry kasuri Methi - 1 tbsp
• Cardamom - 2-3 nobs 
• Fresh full fat curd, beaten or whisked till smooth (yogurt) - 1/2 cup
• Water
• Mustard Oil - as per requirement
• Salt as per taste

Method :-

• Rinse the baby potatoes well,add some water,pinch of salt and Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.
• Drain them and allow to become warm or cool down at room temperature.
• Peel the potatoes,With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
• Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
• In a small bowl, take Kashmir red chili powder and water,Mix and stir well to get a smooth mixture.
• In a pan heat mustard oil till it begins to smoke,Add the parboiled peeled potatoes and begin to fry them on a low to medium flame,till both side is light golden.
• Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
• Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
• Lower the flame. Remove the extra oil and keep 2-3 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
• Add the dry red chili,sahi Jeera,bay leaf,cinnamon,cardamom,black pepper and saute it with low flame.
• Now add the onion paste and saute it till the raw smell go out,then add ginger garlic paste and mix it properly till it leaves oil.
• Then add the red chili + water solution,cumin powder,Coriander Powder,Turmeric Powder and stir well.add the tomato puree,salt and cook it with medium flame till it leaves oil.
• Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
• After adding curd, add water and continue to Stir and mix very well.
• Then add fennel powder,Dried Kasuri methi and mix everything properly.
• Now add the fried potatoes,again stir.
• Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
• The gravy should become thick.
• You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
• your Kashmir Dum Aloo is ready to eat,Serve kashmiri dum aloo hot with naan, rotis or rice.

Soya Chunks Curry

Ingredients :-

• Soya Chunks - 150 gm
• Tomato(chopped) - 2 medium sized
• Onion -2 nobs
• Ginger and garlic paste - 2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder -1/2 tbsp
• Cumin Seeds - 1/2 tbsp
• Coriander Powder -1/2 tbsp
• Garam masala Powder -1/2 tbsp
• Salt as per taste
• Cooking Oil - 5-6 tbsp
• Chopped Coriander leaves - 1 tbsp
• cashew - 10
• Bay leaves - 1 nob
• Fresh Cream - 2 tbsp

Method :-

• Heat 2-3 glass of water in a Pan,once water start boiling then add the soya chunks.
• let it boil for 3-4 mints then remove it from gas and keep it aside.
• For masala take a pan keep it with medium flame,once pan is hot then add 2 tbsp of oil and let it hot.
• Once oil is hot then add the chopped onion and ginger and garlic paste and saute it for few minutes with medium flame.
• Then add the chopped tomato and cashew nuts and mix it nicely,then allow it to cook for few minutes with medium flame.(4-5 mints)
• After 5 mints remove it from flame and keep it aside for cool down.
• Know drain the water from Soya chunk and wash the soya chunk with normal water once again.
• Then squeeze the soya chunks nicely to extract the water and keep it aside in a plate.
• Know switch on the flame add little oil into the pan,once oil is hot then add the soya chunk into and mix it nicely then let it fry with medium flame.(2 mints)
• Now all the fried masala ingredients put it into the blender and make a smooth paste and keep it aside.
• In the same pan add little more oil and let it to heat,once oil is hot then add bay leaf,cumin seeds and fry it for few seconds.
• Then add the chili powder,turmeric powder and saute it with low flame for 2 seconds
• Then add the smooth masala paste into it and mix it nicely.then add the cumin powder,coriander powder,salt into the masala and mix it nicely and let it cook  with medium flame for 4-5 mints.
• Once again mix it nicely then add the fried soya chunks and mix it nicely.
• Again cook it with low flame 3-4 mints.
• Then add 2 glass of water for gravy(as per your Gravy requirement) then mix it nicely then cover the lid and let it cook for 5-7 mints with medium flame .
• After 7 mints remove the lid and leave it with low flame for 2 mints.
• Then add the fresh cream into the gravy and mix it very nicely with low flame.
• At last add the Garam masala into the gravy and mix it nicely then switch off the flame.
• Now your soya chunk gravy is Ready to eat ,finally add some chopped coriander leaves into the curry and serve hot  with Rice or roti.

Lauki Ki Sabji

Lauki Ki Sabji/ Bottle gourd Curry prepared with Mustard Paste . It's beautiful Orissa style Curry as a side dishes for Rice.

Ingredients :-

• Lauki(Bottle gourd) - 1/2 kg
• Potato - 2 nobs
• Arbi - 2 nobs(optional)
• Badi - 1 hand full
• Mustard - 2 tbsp
• Cumin - 1/2 tbsp
• Chili powder - 1 tbsp
• Turmeric powder - 12 tbsp
• Salt as per taste
• Garlic - 10 cloves
• Tomato(chopped) - 1 nobs
• Oil - 2-3 tbsp
• Chopped Coriander leaves - 1 tbsp

Method :-

• Wash the lauki,Potato and arbi,then peeled the skin and chopped it nicely and keep it aside.
• Know add the masala (mustard,cumin,Garlic clove) into the masala and make a fine paste adding with little water.
• Then take a pan add 2 tbsp of oil for heat ,once oil is hot then add 1 tbsp of mustard and let it crackle.
• Once mustard start crackling add the chopped tomato and saute it for few minutes,then add the chili powder,turmeric powder and saute it for 2 -3 minutes.
• Then add the mustard paste into it and mix it nicely,then cook it for 4-5 minutes with medium flame.
• Then add the chopped vegetables into the masala and mix it nicely adding with salt as per taste.
• Then cover the lid and cook it with medium flame for 10 minutes.in between you just need to mix it once or twice.(after 5 minutes add the fried badi and cover the lid )
• Once the vegetables cook nicely and became soft then check the gravy.if its became little thick then switch off the flame.
• Finally sprinkle the chopped coriander leaves in to the curry mix it and serve hot with plain rice as a side dish.

Aloo Gobi Masala (Cauliflower with Potato Gravy)

Ingredients :-

• Cauliflower - 1 medium sized
• Potato - 2-3 nobs
• Onion - 1 large sized chopped
• Ginger and garlic paste - 1 tbsp
• Tomato - 1 finely chopped
• Chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Salt as per taste
• Oil - 2-3 tbsp
• Chopped Coriander leaves - 1 tbsp

Method :-

• Cut the cauliflower florets and wash it properly with water and put it with hot water for 5 minutes,then drain the water and keep it aside.
• Then cut the potato like sliced and wash it properly with water and keep it aside.
• heat oil in to pan add the Cauliflower florets and sliced onion and fry it for few minutes with medium flame till the raw smell go off for 4-5 minutes not much.
• Then remove it into a plate and keep it aside .
• Now in the same pan add 2 tbsp of oil for heat,once oil is hot then add the cumin seeds and let it crackle.
• Then add the chopped onion into it and saute it for few minutes ,then add the ginger -garlic paste and saute it for few minutes with medium flame till the raw smell go off be careful don't burn.
• Now add the chili powder,turmeric powder,cumin powder,coriander powder and saute it for 2 minutes.
• Then add the chopped tomato,salt to taste into the masala and saute it .if required you can add little water and let the masala cook nicely .
• When the masala start living oil then add the fried Cauliflower and Potato into the masala and mix it nicely,cover the lid and cook it for 5 minutes with medium flame.
• Then add 1 glass of water into it and mix it very gently,then cover the lid and let it cook till the cauliflower and potato cook nicely.
• When the cauliflower,potato cook nicely and the gravy became little thick then add the garam masala powder and cook for another 5 minutes with low flame.
• Finally add the chopped coriander leaves into the gravy and switch off the flame.
• Now your Cauliflower gravy is ready to eat,serve hot with Plain white rice or roti as per your choice.

Mix Veg/ Mixed Vegetable Curry

Ingredients :-

All the vegetables you need to cut it into small cube pieces.

• Carrot - 1 medium sized
• Potato - 1 large sized
• Cauliflower(chopped) - 1 cup
• Capsicum - 1 small sized
• French beans - 50gm
• Green Peas(frozen/fresh) - 1/2 cup
• Paneer - 100 gm
• Ginger (chopped) - 2 inch
• Garlic(peeled and chopped) - 8-10 cloves
• Onion (chopped) - 2 nobs
• Green chili - 2 nobs
• Tomato - 1 large
• Cashew - 10-12 nobs
• Cooking Oil - 5 tbsp
• Fresh Cream - 2 tbsp
• Cumin seeds - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Red chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1/2 tbsp
• Kasuri Methi - 1/2 tbsp
• Salt as per taste

Method :-

• In a kadai or thick bottomed pan heat 2 tbsp of oil,once oil is hot add the chopped onion and saute,chopped ginger,garlic,green chili and saute it for few minutes.
• When it become little soft then add the cashew and chopped tomato to it and sprinkle little salt and let it fry for 4-5 minutes with medium flame.
• Once it done then remove it to a plate and let it cool down,then put it to a blender and make it a thick paste for gravy.
• In the same pan again add 2 tbsp of oil for heat, then add all the chopped vegetable except green peas and saute till the raw smell go out for 3-4 minutes with medium flame.
• Then remove the vegetables into a plate and the same pan fried the paneer pieces keep it aside.
• Again in the same pan add some oil for gravy, once oil is heat then add the cumin seeds and let it crackle with low flame,then add the red chili powder and turmeric powder and saute it for few minutes.
• Then add the Masala Paste into it and let it mix nicely,then add the cumin powder,coriander powder and mix it nicely and let it cook for 3-4 minutes with low flame.
• When the Masala starts leaving oil then add the fried vegetables and mix it nicely,Know add the water for gravy as per your requirement, then add salt as per taste and mix it nicely,then cover the lid and let it cook for 10 minutes with low flame.
• After 10 minutes mix the gravy nicely,once the vegetable cook properly then add the paneer pieces and cook it for 2-3 minutes.
• Once it done finally add the frees cream and mix it nicely with low flame.
• Finally add the Garam Masala powder into the gravy and mix it ,cover the lid and let it cook for 5 minutes.
• After 5 minuted remove the lid and add the kasuri methi and switch off the flame and let the gravy for 5 minutes cover with lid.
• Now your Yummy Mix Veg/Mixed Vegetable curry is ready to serve,once mix the gravy and serve hot with Roti/Paratha/Rice as per your choice and enjoy.

Veg Gravy

Mixed Vegetable curry/Oriya Ghanta Tarkari

This recipe is Odisha famous Ghanta Tarkari . we need to cook all the vegetables,with soaked pulse,spices with grated coconut and make a mix veg gravy. In Odisha we called it Ghanta Tarkari,somewhat it similar like Aviyal of kerala and Undhyoo of Gujurat. you can serve it with white rice or chapati it will be nice. So lets start...

Ingredients :-

All vegetable

• Pumpkin -1/2kg
• Potato -200gm
• Tomato -100gm
• Beans - 80gm
• Raw Banana - 2 nobs
• Radish - 2nobs
• Colocasia (Arbi) -100gm
• Elephant Yam -150gm
• Brinjal -150gm
• Ash Gourd (white pumkin) - 150 gm
• Runner Beans - 100gm
• Ridge gourd -150gm
• Raw papaya -200gm
• Sweet Potato -100gm
• Parwal -100gm
• Fresh coconut - grated and chopped - 1/2 cup
• Black Chana - 1/2cup soaked over nite
• Green Moong sprouts - 1/2 cup
• Green peas soaked - 1/2 cup
• Chana dal soaked - 1/2 cup
• Onion - 1/2 cup chopped
• Ginger and Garlic crushed - 2-3 tbsp
• Dry red chili - 2-3 nobs
• Pancha phutan - 4tbsp
• Bay leaf - pic
• roasted cumin and red chili powder - 3-4 tbsp
• Salt as per taste
• oil/Ghee - 1/2 cup
• Turmeric powder -2tbsp
• Coriander leaves - 25gm chopped(optional)  

Method :-

• Cut all the vegetable into medium cube pieces,wash it nicely and keep it aside.Then chopped the onions sliced crushed the ginger and garlic and keep it aside.
• Heat oil in a dip pan,when oil is hot add the bay leaf,dry red chili and Pancha phutana into the oil and saute it. 
• when it start spluttering add the chopped onions and saute it few minutes until it became soft.
• Then add the crushed ginger and Garlic and again saute it few minute till it became lite golden color.know you add the chopped tomato ans mix it.
• Then add all the Soaked chana, peas, moong sprout and mix it for few minute.
• Then add all the chopped Vegetable, salt as per taste,turmeric powder and stir it properly and cover it with lid.allow it to cook with medium flame.
• If required you can add some water that as per your requirement.
• you need ti stir it in between and check when the vegetables are half cooked then add the grated coconut and mix it properly . cover the lid and cook it till the vegetables are well cooked.
• Then add the roasted cumin and chili powder on top and chopped coriander leaves(optional).
• your Odisha Ghanta Tarkari is ready to eat, serve hot with rice or Chapati and enjoy your Healthy meal. 

Dahi Parwal (Pointed gourd with Curd Gravy)

Ingredients :-

• Parwal - 250gm
• Yogurt - 1/2cup
• Onion paste - 1/2cup
• Ginger and garlic paste - 2tbsp
• Turmeric powder - 1/2tbsp
• Chilli powder - 1tbsp
• Salt as per taste 
• Cinnamon sticks - 1piece 
• Cloves -3-4nobs
• Bay leaf - 1piece
• Cardamom - 2-3pieces
• Oil - 2-3tbsp
• Cumin powder - 1/2tbsp
• Coriander powder - 1/2tbsp
• Garam masala powder - 1/2tbsp

Method :-

• Wash the Parwal properly then scrap the Parwal slowly and cut the Parwal  pointed end at both side.
• Then add little salt and turmeric powder and mix it properly and keep it aside.
• Heat oil in a pan and add the Parwal and fry it till little brown color.
• Then transfer the Parwal in to a bowl.
• In the same pan add little more oil and add the bay leaf ,cinnamon,cardamom,clove and sauté it for few minutes.
• Then add the onion paste and fry it till raw smell go off then add the ginger and garlic paste and  again sauté it for few minutes.
• Now  add the red chilli powder,cumin powder,coriander powder aand mix it well.
• Add yogurt and salt to taste and mix it nicely with simmer flame.
• Now the gravy is ready then add the fried parwal into it and mix it well.
• Then add little garam masala and again mix it properly and let it cook for 5-10 minutes.
• Then switch off the flame your Dahi Parwal is ready . serve hot with rice or roti as per your choice.

Brinjal Gravy

Ingredients : -

• Brinjal - 2 large sliced length wise(you can take small sized and whole)
• Onion - 2large sized finely chopped
• Ginger garlic paste - 2 to 3 tbsp
• Tomato - 1large finely chopped
• Chilli powder - 2tbsp
• Coriander powder - 2tbsp
• Turmeric powder  - 1tbsp
• Garam masala - 2tbsp
• Salt as per the taste
• Tamarind pulp - 3tbsp
• Coriander leaves For garnish
• oil as per requirement

whole  garam masala

• cinamon - 2 pieces
• cardamom - 4 pieces
• Bay leaf - 1 piece
• cloves - 4 pieces
• cumin seeds - 1tbsp

Method : -

• Heat oil in a pan and add the sliced brinjal and fry it some time and after 5-10 mints remove it from pan and keep it aside.
• Then in the same pan add  oil and let it heat and add all the whole garam masala and saute it for a mints.
• Add chopped /pureed onions and cook till raw smell leaves from it.
• Add the ginger and garlic paste, salt, chili powder, turmeric powder and mix well.
• Add the chopped tomatoes and mix it properly and let it cook till it turns mushy.
• Then add all the spice powders and mix it well.
• Add little water and cook it another 5 mints then in this add the Brinjal and tamarind pulp and add another little water for gravy and let it cook till the curry is done .cover it with  medium flame.
• After 10 mints switch off the flame and add the coriander leaves and serve it any kind of rice or Chapati.