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How to Make Babycorn Jhalfrezi

     
Babycorn Jhalfrezi

Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Veg

-: Ingredients :- 

Babycorn halved1 cup
Salt to taste
Turmeric powder ¾ teaspoon
Oil 2 tablespoon
Dried red chillies broken3-4
Cumin seeds 1 teaspoon
Ginger cut into thin strips1 inch
Green chillies finely chopped3
Onions sliced2 medium
Green capsicums cut into thin strips1 medium
Tomato cut into thin strips1 medium
Red chilli powder 1 teaspoon
Tomato ketchup 1½ cup
Paneer (cottage cheese) 200 grams
Vinegar 1 tablespoon
Fresh coriander sprigs 10-12

-: Nutrition Info :-

Calories : 1198
Carbohydrates : 79.7
Protein : 51.6
Fat : 74.7

-: Method :-

Step 1 :- Boil 4-5 cups water in a non-stick pan, addbabycorns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.
Step 2 :- Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till thechillies are crisp. Add ginger, green chillies and onions and sauté tillonions are translucent.
Step 3 :- Add tomato and capsicum strips, red chilli powder and ½ tspturmeric powder and toss. Add boiled babycorns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.
Step 4 :- Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
Step 5 :- Transfer intoa serving plate and serve hot.

Tags: Babycorn Jhalfrezi Recipe - This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas.

How to Make Paneer Tikka Masala

     
Paneer Tikka Masala

Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Cuisine : Punjabi
Course : Veg

-: Ingredients :-

Paneer (cottage cheese) cubed200 grams
Onions 3 large
Tomatoes 3 large
Green capsicum 1/2 medium
Hung yogurt 1/2 cup
Fresh cream 1/2 cup
Ginger cut into juliennes 1 inch piece
Green chillies slit2
Mustard oil 3 tablespoons
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1 1/2 teaspoons
Coriander powder 1 tablespoon
Lemon juice 1 1/2 tablespoons
Oil 2-3 tablespoons
Salt to taste
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Ginger garlic paste 2 tablespoons
Cumin seeds 1 teaspoon
Cashewnut paste 1/2 cup
Fresh coriander Finely chopped for garnishing

-: Method :- 

Step 1 :- In a bowl take yogurt, one teaspoon red chilli powder, salt, one-fourth teaspoon dried fenugreek leaves, one tablespoon ginger garlic paste, one tablespoon lime juice, half teaspoon garam masala powder and two table spoons of mustard oil. Whisk well and keep aside.
Step 2 :- Cut paneer into cubes, cut onion into one inch pieces and separate the layers, cut one tomato into half, remove the pulp and cut into cubes.
Step 3 :- Add the cut capsicum, onions and tomatoes to the yogurt mixture. Mix well. Add paneer cubes and mix gently. Keep aside to marinate.
Step 4 :- In a pan heat two tablespoons of oil. Add cumin seeds and 2 finely chopped onions to the pan. Cook for seven to eight minutes or till onions start browning.
Step 5 :- Skewer Pieces of onion, tomato, capsicum and paneer on the satay sticks.
Step 6 :- Add one tablespoon ginger garlic paste to onions. Sauté for a minute.
Step 7 :- Add two finely chopped tomatoes and cook for five minutes.
Step 8 :- Heat 2 teaspoons oil in a grill pan, place the paneer skewers on it and cook for two minutes on each side.
Step 9 :- To the onion tomato masala, add one teaspoon chilli powder, one tablespoon coriander powder, half teaspoon garam masala powder, one-fourth teaspoon turmeric powder and salt. Mix well.
Step 10 :- Add ginger juliennes, slit green chillies and cashewnut paste to the pan. Mix well.
Step 11 :- Add half cup water and mix well. Add fresh cream and mix.
Step 12 :- Add the skewered veggies to the masala.
Step 13 :- Add half teaspoon garam masala powder, one-fourth teaspoon kasoori methi and remaining lime juice. Mix.
Step 14 :- Garnish with chopped coriander and serve hot.

Tags: Paneer Tikka Masala Recipe - Chunks of marinated paneer, capsicum, onions and tomatoes cooked in a spicy makhani masala.

How to Make Titori

     
Titori

Titori Recipe - How to make Titori


Main Ingredients : Sprouted field beans (vaal), Ginger
Cuisine : Indian
Course : Main Course_Veg
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy

-: Ingredients :-

Sprouted field beans (vaal) 3 cups
Ginger 1/2 inches
Garlic cloves 8
Green chillies 4
Oil 3 tablespoons
Onions finely chopped3 medium
Cumin seeds 1 1/4 teaspoons
Spring onions with greens chopped4
Fresh coriander leaves chopped1/2 cup
Fresh coconut scraped3/4 cup
Salt to taste
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Lemon juice 1 tablespoon

-: Method :-

Step 1 :- Grind together ginger, garlic and green chillies to a smooth paste.
Step 2 :- Heat one tablespoon oil in a non-stick pan, add onions and sauté till golden. Remove the onions from the pan and set aside.
Step 3 :- Add remaining oil to the same pan and heat. Add cumin seeds and let them change colour.
Step 4 :- Add ground paste, mix well and cook till the oil releases on the sides of the pan.
Step 5 :- Add field beans, spring onions, coriander leaves, coconut, salt, chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
Step 6 :- Add fried onions and mix again. Cover with lid and put some water on the lid. Reduce heat to low and cook for fifteen to twenty minutes or till the field beans are tender.
Step 7 :- Add lemon juice and mix well.
Step 8 :- Serve hot