Wednesday 5 October 2016


paneer tikka

2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp kitchen king masala or catch sabzi masala
1 tsp coriander powder
2 green cardamoms

  1. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
  2. Take oil in a pan. 
  3. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
  4. Add the onion ginger and garlic paste and cook till it become brown. 
  5. Add the tomato puree and saute for 2-3 minutes. 
  6. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
  7. Add cashew paste. 
  8. Stir and saute till the oil starts to leave the sides of the masala paste. 
  9. Add water and stir. 
  10. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
  11. Add half the cream and salt. 
  12. You can also add sugar or tomato sauce if you want a light sweet taste in the curry.
  13. Add paneer tikka pieces along with the veges and serve hot with chapati, parantha or naan.
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250 gms, dhuli moong dal(split green gram without skin)
4 cups cup, full cream milk
300 gms, ghee
300 gms, sugar 
a pinch of saffron
1 tbsp, cardamom powder
cashews,pistachios and almonds, chopped for garnishing 

  1. Wash and soak the moong dal for 6 to 7 hours.
  2. Soak saffron in 1/4th cup of warm milk.  Keep it aside.
  3. Drain and blend it in a blender to a coarse paste without water
  4. In a heavy bottom pan or kadhai, add ghee and moong dal paste, mix.  Cook on a low heat till the dal turns light golden brown. Stir constantly.
  5. Once the dal turns golden brown, add milk and mix well.
  6. Cook on low heat till 3/4th of the milk quantity dries up.  Keep stirring intermittently.
  7. Add cardamom powder, sugar, saffron milk, chopped cashew and almonds. Combine well.
  8. Cook on a low flame, stirring continuously throughout till the halwa takes a beautiful dark brown color and releases all the ghee flowing in the pan.
  9. Dish out in a serving bowl, garnish with chopped almonds, pistachios, saffron and silver worq.
  10. Serve hot. 
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Preparation time: 10 minutes
Cooking time : 15-20 minutes
Serves: 4


4 large potatoes
2 tbsp desi ghee or oil
1 tsp cumin seeds
1" ginger grated
1-2 green chilies finely chopped
salt to taste
1/2 tsp dhania powder
1/2 tsp garm masala powder or sabzi masala
1/4 tsp chili powder or degi mirch powder
1/4 tsp turmeric powder (optional)
coriander leaves for garnishing

  1. Boil potatoes in a pressure cooker till they become soft.
  2. Peel the potatoes and then chop them in desired shape and size.
  3. Heat ghee in a kadahi and crackle cumin seeds then add grated ginger and chopped green chilies and stir for a while.
  4. Add salt, all the spices and the chopped potatoes and mix well.
  5. Cook on low flame for 5-7 minutes till salt is absorbed in the potatoes and all the spices cat the potatoes well.
  6. Garnish with chopped coriander leaves and serve with plain curd or vrat ke chawal ki kheer or sabudana kheer or kuttu ke aate ka cheela or kuttu ke aate ki puri or kuttu ke aate ki roti
  7. You can simply enjoy this with poori or parantha even if you are not fasting. 

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