Bharwan Tinde Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax

Ingredients:

  • Tinde medium size 10-12 pieces
  • Paneer 150 grams
  • Onion medium 2 pcs
  • Tomato medium 2 pcs
  • Green Chilly 1-2 pcs
  • Salt to taste
  • Dhaniya powder to taste
  • Red chilli powder to taste
  • Garam masala to taste
  • Haldi pinch of
  • Vegetable oil for cooking

Method:

  1. Peel and cut the top of the Tinde then scoop to make it hollow
  2. Take a pan, then sauté the tinde adding salt and haldi
  3. Keep aside to cool it
  4. Sauté the grated paneer in a pan adding only salt and then stuff ot inside the tinde
  5. For the gravy, sauté onion and tomato together for 5-7 min
  6. After the mixture is cool, blend it in the blender till it’s smooth
  7. Now cook the blended mixture in kadai adding all the spices
  8. When the gravy is cooked add the stuffed Tinde into it and cook for sometime
  9. Serve hot with indian breads

Chef Tips:

  • Make sure while scooping the tinde you don’t break the sides (Scoop carefully)
  • You don’t need to boil the tinde, just sauté/fry it in hot oil
  • The gravy can be a homemade gravy too what you want to have with tinde
  • The stuffing can be paneer or boiled potato whatever you want to have it’s totally your choice
  • When the gravy is ready just dip it for 10 min and then serve

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Step 1
Step 2
Step 3
Step 4
Final Plating

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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