Soyabean & Paneer Kofté Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 pax

Final Presentation

Ingredients:

  • Soyabean 50 grams
  • Paneer/Cottage Cheese 150 grams
  • Peas 50 grams
  • Onion medium size 1 pc
  • Tomato medium size 2 pcs
  • Green Chilly 2-3 pcs
  • Ginger & Garlic Paste 2 tablespoon
  • Milk 100 ml
  • Cream for Garnish
  • Kasturi Methi for garnish (Optional)
  • Salt to taste
  • Red Chilli Powder to taste
  • Garam Masala to taste

Method:

For Making Kofté
  1. Grind the soyabean in the mixer grinder to make a powder
  2. Take a thick bottom pan or cooker, add oil then add green peas, soyabean powder and grated paneer
  3. Add masale and cook till its dry and all water is reduced
  4. Blend the mixture to make a fine paste
  5. Make round balls and shallow fry them or just grill them on non stick pan
  6. Keep Aside
For Gravy:
  1. Sauté onion and tomato in a pan
  2. Cool it and then blend it adding milk into it
  3. Make a fine paste then strain it with a strainer to make it more finer
  4. Take the pan again, add oil then ginger & Garlic paste then the paste and start cooking on medium flame
  5. Add all the spices, and cook for 5 more minutes. Gravy ready
Food Presentation:
  1. Dip the Kofté in the gravy
  2. Serve hot with cream as garnish

Chef Tips:

  • To avoid excess oil grill the Kofté rather then frying them
  • The gravy must be smooth so keep blending till you get that texture
  • Spices can be increased or decreased according to the taste

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Soyabean, Peas and Paneer mixture
Soyabean, peas and paneer after Blending
Kofté after grilling not frying
Final plating

Dahi Mustard Bhindi Easy Recipe

Cuisine: Indian Main course

Serves: 2 pax

Ingredients:

  • Bhindi/Okra 250 grams after cleaning
  • Onion Medium Size 1 piece
  • Tomato Small Size 1 pc
  • Dahi/Yogurt 50 grams or 3 tablespoon
  • Mustard sauce 20 grams or 2 tablespoon
  • Salt to taste
  • Red Chilly powder to taste
  • Turmeric pinch of
  • Dhaniya powder to taste
  • Jeera/Cummin whole 1 tea spoon

Method:

  1. Wash and cut the bhindi from top and bottom only
  2. Fry them in oil to cook it 80%
  3. Cut the onion and tomato in Juliane (Thin long cutting)
  4. Take a pan, add little oil then Jeera whole, then the onion, cook till it becomes brown, then add Curd and mustard one after another
  5. Cook for 2 min then add the tomatoes
  6. After you see the tomatoes are cooked then add bhindi and sauté
  7. Cook the whole recipe in medium flame and after adding bhindi just cook for 2 min and serve hot

Chef Tips:

  • Make sure the bhindi is cooked nicely
  • Don’t over cook this dish
  • Spices can be increased or decreased accordingly
  • Serve with Roti or plain parantha

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Bengali Aalu Bhaja / Potato Fried Easy Recipe

Cuisine: Indian Cuisine

Serves : 2 pax

Ingredients:

  • Potato Medium Size 3 pieces
  • Salt to taste
  • Haldi to taste
  • Green Chilly 1-2 pieces
  • Vegetable oil for cooking

Method:

  1. Peel and wash the potatoes
  2. Cut the potato in Juliana cutting (Long Cutting)
  3. Take a pan, add oil, add whole jeera, then the potato
  4. Add salt, haldi and the chillies together
  5. Keep cooking on medium flame
  6. After 10-12 min it will be soft and ready to eat
  7. Serve hot with Roti or Daal Rice

Chef Tips:

  • Make sure the potato are equally cut and in long cutting
  • First make the pan hot then the oil then ass the potato, if it sticks in the bottom of the pan that means the pan was not hot properly
  • This is a simple dish and serves with Roti mostly
  • Spices you can add accordingly

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Methi Malai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2 pax

Indian Curry Presentation in Continental style

Ingredients:

  • Paneer/Cottage Cheese 250 Grams
  • Onion medium size 1 piece
  • Green Chilly 1 piece
  • Ginger & Garlic Paste 2-3 tablespoon
  • Cashew nuts or Magaj (pumpkin seeds) 50 Grams
  • Salt to taste
  • Black pepper powder to taste
  • Kasturi Methi handful
  • Cream for garnish (optional)

Method:

  1. Fine chop the onion, green chilly and keep aside
  2. Take a pan or kadai, add vegetable oil, add chopped onion and chillies
  3. Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices
  4. After cooking for 2 min add cashew or magaj paste
  5. Cook for sometime then add hot water according to the gravy you need
  6. Then add Kasturi Methi by crushing it on the palm of your hands
  7. At the last add paneer cut in diced shape
  8. Cook for sometime more till the paneer soak the gravy, add cream and serve hot.

Chef Tips:

  • To paste cashew nuts or magaj soak them in hot water for like 10 min then blend them using little water, we need a thick paste
  • To make it little spicy if you like spicy food add paste of green chilly because we can’t add red chilly powder else colour will change to red
  • Many people ask me regarding the portion of the food is less, just want to tell them it’s only the presentation, you can always serve a bowl full of gravy with Indian breads on the side
  • Cream you can add more if you want to add.

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