Here’s wishing all the readersHAPPY68TH REPUBLICDAY..!!
This day inculcates a lot of patriotism in our hearts. I have fond childhood memories of watching the Republic Day Parade on TV with my dad & my mom would make yummy brunch for us. Being a National holiday, we usually used to be very laid back and used to relax and eat yummy food made by mom. So on this Republic Day, I thought of posting a dish with the wonderful colours of our National Flag – Orange, White & Green. On thinking of these colours, only one very famous dish comes to my mind which beautifully portrays these three colours – “Shaam Savera“ by MasterChef Sanjeev Kapoor.
So, today I am bringing you a dish which is inspired by the original Shaam Savera recipe – “Paneer Stuffed Spinach Koftas in Makhani Gravy“. I have made some changes to the original recipe according to the taste buds of my family. This dish is not only beautiful to look at but also very delicious to eat. The koftas are so soft that they literally melt in your mouth & the rich creamy gravy has a perfect texture to go with the soft koftas. Do try making this recipe and share your feedback with me.
Separate the spinach leaves and blanch them in boiling water for 4-5 mins. and then immediately transfer them to a bowl of ice water to stop the cooking process.
Once cooled, finely chop the spinach leaves.
Heat oil in a non-stick pan, add jeera and garlic. Once they brown, add besan and cook it for 2-3 mins. till raw smell goes away.
Add chopped spinach leaves and cook till the mixture is dry and leaves the sides of the pan.
Till the spinach mixture cools down, in a separate bowl, add salt & pepper to taste in crumbled paneer and mix well. Make equal sized balls of the paneer mixture and set aside.
Now take the spinach mixture in a separate bowl and add mashed boiled potatoes, salt & pepper to taste and make a dough like mixture. The dough will be a little sticky but do not make it too sticky. If it is too sticky, you may add more potatoes, but that will affect the softness of the koftas.
Take a little amount of spinach dough in your palms, flatten it, place the paneer ball in the dough and cover it from all the sides with the spinach dough. Likewise, make all the koftas and keep aside.
8. Heat oil in a wok and fry koftas till golden brown and keep aside.
Note: You can test fry one kofta in oil, if it splits you can coat and dust the koftas with a little cornflour and then fry them.
Preparation Method for Makhani Gravy:
Heat oil in a pan. Add jeera, bay leaf, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger, garlic and onions.
Saute onions till light pink in colour and translucent, and the raw smell of the ginger and garlic goes away. Add chopped tomatoes.
Add cashews and almonds and add little water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and onions are tender. Do not let the masala dry completely. We need a little watery mixture to make a smooth puree.
Once the masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.
Heat butter in a pan, add the gravy and add salt, chilli powder, turmeric powder, shahi paneer masala, and cook for 5 mins.
Add sugar/honey and adjust the seasoning as per preference. Add kasoori methi, and cream and mix well.
Add water/milk to adjust the consistency of the gravy and add coriander powder and garam masala powder and cook for 5-10 mins on a low flame.
Add a few coriander leaves and serve the gravy piping hot.
For serving, cut the koftas in 2 halves and heat them in the microwave for 20 secs. Pour gravy in a serving dish, place the cut koftas on the gravy , garnish with fresh cream and enjoy with rice, roti, naan or paranthas.
I know I am posting after a very long time & I have not been able to make a post regularly, as my writing had taken a back seat for a while and there was some technical glitch with my blog. I was not able to upload the pictures on the posts. I really apologize for the same and I will try to be more regular with my posts.
Today I am back with a recipe for a very fresh summery salad made with Moong Sprouts. This salad is a great crowd pleaser, so go and make it for your potlucks, dinner parties or lunch parties. This salad is so versatile that it goes well with almost everything and at any time of the day whether you serve it in breakfast, lunch , dinner or with drinks as well. I had made this delicious sprouts salad for a get together of our friends at my mom’s place.
This salad is super simple to make and and no oil in this salad makes it super healthy to eat. You can make this salad with ready made sprouts or you can make your own sprouts at home. I made the salad with the ready made ones. For this salad, we will steam or boil the sprouts till they are tender, but if you like a little crunch, you can leave them half cooked. This salad has its own freshness and crunchiness from all the veggies we add to it. You can get creative and add as many veggies you want & like, but I will be sharing my version here.
Serves: 4-5 people Preparation Time: 10 mins Cooking Time: 10 mins
For the recipe, you will need:
2 cups Moong Sprouts
1 Tomato, finely chopped
1 Onion, finely chopped
1 Boiled Potato, diced into small cubes
1 Cucumber, finely chopped
1 Green Chilli, finely chopped (optional)
Juice of 1 lemon
Salt to taste
A pinch of black pepper powder
1 tsp Chaat masala
1 tbsp Chopped coriander leaves for garnishing
A few Lemon slices for garnishing
Steam/Boil the sprouts in the microwave for 4-5 minutes till they are tender. We have to make them tender for this salad. Strain them and keep them in the strainer and let them cool.
In a bowl, mix all the salad ingredients and give them a nice toss. Do a taste test and adjust seasoning and lemon juice. Garnish with coriander leaves and lemon slices.
Your super simple and healthy salad is ready. Serve it chilled or at room temperature.
Hi friends..!! Today, I have come up with a protein rich dish for all the vegetarians out there. This dish is the healthy & tasty substitute for those meat and chicken gravies.
Soya is a rich source of protein and the most delicious way to eat soya is in the form of soya chaap. Soya Chaap is the most effective substitute for meat for vegetarians, actually, it is practically a vegetarian’s chicken. The recipe I am going to share with you all today is for the preparation of Soya Chaap in a silky & smooth makhani gravy. It is super soft & has a melt-in-mouth texture. My husband totally loves soya chaaps, soya chunks and soya granules. I make one of these for him every week in some way or the other, sometimes in dry masala and the other times in gravy. He likes soya dishes in all the forms but this one he totally loves & relishes. I will be sharing the other methods & soya dishes in the coming few weeks.
The makhani gravy I make for this dish is a multi-purpose gravy. (P.S.: I will be making a separate post for the gravy as well). This gravy can be made and stored in advance & can be used for dishes like Butter Chicken, Butter Paneer, Shahi Kofta, Egg Curry, Dum Aloo etc. Wait to see my post on yummy masala pooris which I made from the residual mixture obtained after straining the gravy. Trust me you on this..they were most amazing and crispy pooris I have made so far.
Returning to the Makhani Soya Chaap, this is a perfect dish to serve with jeera rice, pulao, roti or lacchha parantha. A perfect dish to impress all the guests in all those dinner parties you people host.
Soya Chaaps: 1 packet (500 gms) containing about 8-10 pieces.
Boil the soya chaaps in water with ¼ tsp salt for 5-10 mins till they are soft and tender. DO NOT THROW THIS WATER.
Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours, and keep them aside. DO NOT THROW THE REMAINING MARINADE.
Ingredients for Gravy:
Oil: 5-6 tbsp
Garlic-garlic-green chilli paste: 1 tsp
Jeera: 3/4 tsp
Bay leaf: 1 piece
Moti elaichi: 1 piece
Cloves: 3 pieces
Whole black pepper: 2 pieces
Cinnamon stick: 1 small one
Onions: 3 chopped coarsely
Tomatoes: 5 chopped coarsely
Carrots: 2 chopped coarsely
Cashewnut powder: 4 tsp
Turmeric powder: 1/4 tsp
Red Chilli powder : 1/4 tsp
Garam masala: 2/3 tsp
Coriander powder: 1/3 tsp
Kasoori methi: 2/3 tsp
Amul Cream: 4-5 tbsp (optional)
Milk: 5-6 tbsp
Salt to taste
Fresh coriander for garnishing
Honey: 2-3 tbsp
Sugar: 1 tsp
Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.
Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away.
Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.
Add cashew powder and add water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.
Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy. (If you want to make use of the residual mixture, you can store it and knead it into wheat flour dough and make awesome masala pooris/paranthas)
Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a min.
Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.
Switch the flame to low and cook the chaaps in gravy for 5-10 mins. Add garam masala and coriander powder.
Switch off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lacchha parantha.
The above quantity of ingredients may give you more gravy than what you may require for the dish. Add the quantity of gravy in the chaaps as per your preference. Extra gravy can be stored in the fridge and can be used later as per your preference and creativity.
You can replace oil with butter to make it more buttery in taste.
This gravy is more or less very forgiving and you cannot go wrong with it, only adjust spices as per your liking.
Hi friends..!! Thanks for your wonderful response on my first post for the Double Chocolate Cake. After the success of my first post, I am back with my second post on the blog; this time I thought of sharing a recipe for a savoury dish. This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task.
All you want to do on lazy days is whip up a quick one-pot meal for yourself & laze around in your pyjamas. If you are married, you can spend the time saved from cooking with your spouse. This was one such day when I was too lazy to cook an elaborate meal and was bored of regular subzi. I was craving for something spicy, so I took out my recipes’ collection, and stumbled upon this really old recipe, which has been with me since my school days. I had learnt this recipe in one of my cookery classes which I used to join in my school vacations.
I checked the ingredients in the recipe and realized that it can be made with readily available ingredients; so I went straight into the kitchen & gathered all the ingredients to make this super simple & super spicy rice. (Spices can be adjusted though, but I made it really spicy as was craving for it 😛)
This dish is a perfect meal option for lunch, dinner and is a tiffin friendly recipe for your kids or spouse. This rice can be made in 2 ways: with boiled rice (fresh or leftover) and with soaked rice as a one-pot dish. Hence, it can be made to use up all those leftover plain boiled rice kept in your fridge ☺️😀). Here, presenting you my version of “Spinach & Carrot Rice”.
Serves: 6-8 people
Preparation Time: 15 mins Cooking Time: 30 mins
For the recipe, you will need:
1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
3 spring onions, chopped without the greens
1 medium onion, chopped
3 tomatoes, chopped finely
1 capsicum, chopped finely
2 carrots, grated
1 cup spinach, chopped and washed
6-7 tbsp oil
1 tsp jeera/cumin seeds
1 tsp mustard seeds
1 tbsp ginger garlic chilli paste
2 tsp chopped mint leaves, fresh or dried
2 tbsp sambhar powder
1/2 tbsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tbsp pav bhaji masala
Salt to taste
1/2 tsp garam masala powder
1/2 tsp dhania powder/coriander powder
Spring onion greens for garnishing
Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions and chopped onions and ginger garlic chilli paste. Saute till pink and translucent.
Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 mins till veggies are little tender.
After a few minutes, add the soaked rice without water and mix everything well. Than add about 1 cup water and cook on high flames till bubbles appear on the surface of the rice.
Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.
Method for the boiled rice version:
Boil the rice in sufficient water separately and cook the veggies separately as mentioned till Step 2. Once the veggies are cooked and water is evaporated from the veggies, add mint leaves, garam masala and dhania powder. Mix well and then add boiled rice and mix with light hands so that rice grain does not break. Serve hot garnished with spring greens.