SOYA VEGETABLE MASALA RICE RECIPE (सोया वेजिटेबल मसाला राइस) तेहरी

I call it a one pot dish, where you do not need accompaniments be it served in lunch or dinner.  A healthy vegetarian recipe with rice, soya, and vegetables, easy to cook and also saves time.

INGREDIENTS:

·        Basmati rice = 1 cup.

·        Soya nuggets = ½ cup.

·        Fresh green peas = ½ cup.

·        Onion medium size = 2. (sliced)

·        Garlic cloves = 5-6. (finely chopped)

·        Green chillies = 2.

·        Carrot = 1. (diced)

·        Fresh beans = 6-7.

·        Cauliflower = 6-7 florets.

·        Salt = To taste.

·        Sugar = 1 teaspoon.

·        Mustard oil = 2 tablespoons.

·        Bay leaf = 2

·        Turmeric powder = ½ teaspoon.

·        Coriander powder = 1 teaspoon.

·        Garam masala powder = ½ teaspoon.

·        Red chilli powder = ½ teaspoon.

·        Kashmiri red chilli powder = 1 teaspoon.

·        Jeera powder = ½ teaspoon.

·        Fresh coriander leaves for garnishing.

METHOD

·        Wash and soak the rice in 2.5 cups of water for half an hour.

·        Soak the soya nuggets in warm water, once soaked squeeze out the water and keep aside.

·        In a heavy bottom pan, add mustard oil, heat it for sometime, add bay leaf, sliced onions, chopped garlic.  Soothe till translucent, add all the dry spices, sprinkle some water.  Now add soya nuggets, all the vegetables, one teaspoon of sugar and salt.  Fry the vegetables and masala with little water in it for 5-7 minutes.

·        Add soaked basmati rice with water and cover the lid, let it boil, once it comes to boil, slow down the flame, and let it cook till the rice is done.

·        Switch off the flame and let it cook in its own steam for 10 minutes.

·        Open the lid, stir it lightly so that everything mixes well, garnish it with some fresh green coriander leaves.  Serve hot.

STRAWBERRY MUFFINS RECIPE (स्ट्रॉबेरी मफिन)

Strawberry filled muffin/strawberry dessert/strawberry cake.

Whenever we think of Valentine’s Day, few things come to our mind, one of them is strawberry, also known as love fruit.  What can be better than muffins filled with oozing strawberry sauce.  So not a bad idea to share a recipe which is easy to make at home…yes..strawberry filled muffins.  Surprise your loved one with this special touch of love…of course family and friends are also welcome...

INGREDIENTS:

MUFFIN

·        Butter = 110 grams.

·        Powdered Sugar = 110 grams.

·        Refined flour = 110 grams.

·        Baking powder = ½ teaspoon.

·        Vanilla essence = 1 teaspoon.

·        Eggs = 2.

FOR STRAWBERRY FILLING

·        Fresh strawberries= 200 grams.

·        Cornflour = 1 tablespoon.

·        Sugar = ¼ cup.

METHOD

FOR THE STRAWBERRY FILLING

·        In a nonstick pan, add chopped strawberries, cornflour, sugar, and let it cook for 10-12 minutes.  Mash the strawberries (do not blend).  Cook till the mixture takes a sauce consistency.

FOR MUFFIN

·        In a mixing bowl, take room temperature soft butter, add sugar, start mixing it until it becomes fluffy and light.  Add vanilla essence.

·        Add one egg, mix it, and if it gets cuddled, add one teaspoon of flour from the measured flour mixture.

·        Now, add the second egg, and a teaspoon of flour, like before and mix it well.

·        Now, add the rest of the flour and baking powder, in two to three batches, and gently fold the mixture, do not over mix.

·        Now, line the muffin mould with paper liner and pour the mixture, fill only one third of mixture.

·        Fill the strawberry sauce in a disposable piping bag and fill it in the middle of the muffin batter in the moulds.

·        Keep it in a pre heated oven at 180 degrees centigrade, bake it for 10-12 minutes or until the toothpick comes out clean.

·        Take them out and let it cool for sometime and serve.

TANDOORI CHICKEN RECIPE (चीकेन तंदूरी)

Roasted chicken/Healthy chicken recipe/Restaurant style chicken appetizer.

One of the most favorite starters for all non veg or chicken lovers…tandoori chicken.  A common notion is that a restaurant style tandoori chicken cannot be cooked at home or could not come with the taste that we enjoy at the restaurants.  Trust me, try this recipe once, bet you will give a second thought trying again outside rather than at home.

INGREDIENTS:

·        Full chicken (cut into 8 pieces).

·        Hung curd = 1/2 cup.

·        Lemon juice = 1 lemon.

·        Ginger garlic paste = 1.5 tablespoon.

·        Salt = 2 teaspoon (or to taste).

·        Kashmiri red chilli powder = 1 tablespoon.

·        Mustard oil = 1 tablespoon.

·        Chat masala = To taste.

·        Refined oil/butter = 1 tablespoon.

METHOD:

·        Wash the chicken thoroughly and keep aside to drain the water.

·        In each chicken piece, make 3 slit marks to the bone.

·        Now for the first marination, take a bowl add lemon juice, one teaspoon of salt, one tablespoon ginger garlic paste, ½ tablespoon kashimiri red chilli powder.  Mix all the ingredients and massage the chicken with the marinate thoroughly.  Keep it for at least an hour in a cool place or in a refrigerator.

·        After an hour, prepare the second marination, take a bowl, add hung curd, left ginger garlic paste, kashmiri red chilli powder, salt one teaspoon, mustard oil, and mix it well.

·        Again marinate the chicken by giving a gentle massage.  Make sure the mixture goes in well into the slits.  Keep it for another half an hour.

·        Now, preheat the oven on 200-250 degrees centigrade on grill or broil mode.

·        Arrange the marinated chicken on a nonstick tray and grill it for 30-35 minutes.

·        Bast the chicken by applying or brushing some refined oil in every 10 minutes.

·        Take out the chicken, check if it is completely cooked and sprinkle some lemon juice and chat masala according to your taste before serving.

Serve hot with sliced onion, lemon wedges, and pudina dip.

PANEER BUTTER MASALA RECIPE (पनीर बटर मसाला)

Paneer makhanwala/paneer makhani/cottage cheese in sweet tomato gravy.


Now, enjoy the restaurant style curry in your home…especially for veggies…easy to make and ideal for people who does not like spicy food.  A rich creamy gravy with mild flavors…goes well with any Indian bread.  Do try this at home and get ready for the applause..

INGREDIENTS:

·        Paneer = 250 grams.

·        Tomatoes = 3 medium.

·        Onion = 1 medium.

·        Garlic = 5-6 cloves.

·        Ginger = 1 inch.

·        Cashew nuts = 8-10.

·        Salt = To taste.

·        Tomato ketchup = 2 tablespoon.

·        Coriander powder = 1 teaspoon.

·        Sugar = 1.5 teaspoon.

·        Kashmiri red chilli powder = 2 teaspoon.

·        Kastoori methi = 1 tablespoon.

·        Shahi jeera = 1 teaspoon.

·        Refined oil = 1 tablespoon.

·        Garam masala powder= ½ teaspoon.

·        Fresh cream = 1.5 tablespoon.

METHOD

·        In a saucepan, add 1.5 glass of water and roughly chopped onion, tomatoes, garlic, ginger, and cashew nuts.  Let it boil for 10-15 minutes on a medium flame.  Then switch off the flame, strain the vegetables, do not discard the water and let it cool for sometime.

·        In a blender jar, blend the boiled vegetables to make a smooth paste.  Strain the mixture.

·        In a pan, add refined oil, heat it, add shahi jeera and then the gravy paste.  Cook for 5 minutes, now add sugar, salt, coriander powder, tomato ketchup, kashmiri red chilli powder and kastoori methi.  Cook for 1-2 minutes.  Add paneer cubes.

·        We can also add the left over water which we have strained and kept aside to check the consistency of the gravy.  If you think that the gravy is too thick you can add extra water in it, but do not add too much water.

·        When the gravy is done, add garam masala powder and cook for 1 minute.  Switch off the flame and finish it off with fresh cream.

·        Serve hot with nan, roti or parathas.

NOTE:

·        Before adding kastoori methi, microwave it for a minute or roast it on tawa.  Before adding it to the gravy, rub it on the palm for a better taste.