Kadai Mushroom

Time Required: 30 Minutes
Servings: 6

___________________________________________________________________________

Kadai Mushroom  is a one of the best recipes I have come across recently. Do try this recipe and I am sure you will keep making it.

Ingredients:

• 500 gms Mushroom
• 1 tsp Jeera
• 1/2 inch chopped Ginger
• 4 medium Onions (3 chopped finely and one into square pieces)
• 1 tsp Ginger-Garlic Paste
• 1tsp Turmeric Powder
• 2 tsp Chili Powder
• 1 btsp Coriander Powder
• 3 Tomatoes (2 tomatoes pureed and one tomato chopped into square pieces)
• 1 Capsicum (chopped into square pieces)
• 5-6 Cashews
• 3 tbsp Butter
• 1 Bay Leaf
• 1 inch Cinnamon
• 2 tsp Kasuri Methi
• Little Coriander Leaves
• 2 tbsp Cream (Optional)
• Salt to taste

Prepare Kadai Masala

Ingredients:

• 4 tbsp Coriander seeds
• 1 tbsp Jeera
• 1 tbsp Peppercorns
• 4-5 Red Chilies
• 4 tbsp Oil

1. Grind Coriander seeds, Cumin seeds, Red Chilies and Peppercorns to a coarse Powder.
   
2. You can make this and store it in a airtight container and use it next time whenever you make.

Method:

1. In a pan add Butter. Add Bay Leaf, Cinnamon, Panner (cut into square pieces), Onions, Tomatoes and Capsicum that are chopped into square pieces in it. Add 1 tbsp Kadai Masala (preparation is mentioned above), pinch of Turmeric powder, Chili powder, Coriander powder and Salt. Keep these sauted veggies aside.
2. Pour Oil in a Kadai. Add Jeera and chopped Ginger. Let the raw smell of Ginger disappear.
3. Now add finely chopped Onions into it and saute till they just turn translucent.
4. Add Turmeric powder, Chili powder, Coriander powder and little Salt. Fry this masala for a while.
5. Add Tomato Puree and cook till oil separates. Add water to adjust the consistency. Allow it to Boil.
   
6. Once the gravy boils, add the sauted veggies into it. (Mentioned in step 1)
7. Adjust Salt and water.
8. Add Kasuri methi, Coriander leaves and Cream (optional).
9. Your hot and yummy Kadai Mushroom is ready. Serve it hot with Chapatis.
   

Kadai Paneer

Time Required: 30 Minutes
Servings: 6

___________________________________________________________________________

Kadai Paneer  is a one of the best recipes I have come across recently. My husband made it and it was very tasty. I am sharing his recipe with you all. Do try this recipe and I am sure you will keep making it. Paneer has a fairly high level of fat and proteins due to which it has a great value in diet. It also contains calcium and phosphorus.

Ingredients:

• 250 gms Paneer
• 1 tsp Jeera
• 1/2 inch chopped Ginger
• 4 medium Onions (3 chopped finely and one into square pieces)
• 1 tsp Ginger-Garlic Paste
• 1tsp Turmeric Powder
• 2 tsp Chili Powder
• 1 btsp Coriander Powder
• 1 Capsicum (chopped into square pieces)
• 5-6 Cashews (Optional)
• 3 Tomatoes (2 tomatoes pureed along with cashews (Optional) and one tomato chopped into square pieces)
• 3 tbsp Butter
• 1 Bay Leaf
• 1 inch Cinnamon
• 2 tsp Kasuri Methi
• Little Coriander Leaves
• 2 tbsp Cream (Optional)
• Salt to taste

Prepare Kadai Masala

Ingredients:

• 4 tbsp Coriander seeds
• 1 tbsp Jeera
• 1 tbsp Peppercorns
• 4-5 Red Chilies
• 4 tbsp Oil

1. Grind Coriander seeds, Cumin seeds, Red Chilies and Peppercorns to a coarse Powder.
   
2. You can make this and store it in a airtight container and use it next time whenever you make.

Method:

1. In a pan add Butter. Add Bay Leaf, Cinnamon, Panner (cut into square pieces), Onions, Tomatoes and Capsicum that are chopped into square pieces in it. Add 1 tbsp Kadai Masala (preparation is mentioned above), pinch of Turmeric powder, Chili powder, Coriander powder and Salt. Keep these sauted veggies aside.
   
2. Pour Oil in a Kadai. Add Jeera and chopped Ginger. Let the raw smell of Ginger disappear.
3. Now add finely chopped Onions into it and saute till they just turn translucent.
4. Add Turmeric powder, Chili powder, Coriander powder and little Salt. Fry this masala for a while.
   Pre
5. Add Tomato Puree and cook till oil separates. Add water to adjust the consistency. Allow it to Boil.
   
6. Once the gravy boils, add the sauted veggies into it. (Mentioned in step 1)
7. Adjust Salt and water.
8. Add Kasuri methi, Coriander leaves and Cream (optional).
   
9. Your hot and yummy Kadai Panner is ready.
10. Serve it hot with Chapatis.
    

Herbed Mushrooms

Time Required: 30 Minutes
Servings: 4

Ingredients:

• 500 gms Mushrooms (washed and sliced)
• 2 Tbsp Butter
• 5 Garlic pods (chopped)
• 2 tsp Mixed Herbs
• 2 tsp Chilli Flakes
• Salt to taste

Method:

1. Take a pan, add Butter and heat till it melts.
2. Now add chopped Garlic, fry till it becomes slightly brown.
3. Add Mushrooms and cook uncovered till done.
4. Now add Salt, Chilli Flakes and Mixed Herbs and mix.
5. Herbed Mushroom is ready!

Note: Mushrooms release water and gets cooked on it own, so no need to add water to this dish.

Crispy Potatoes

Time Required: 20 Minutes
Servings: 4

___________________________________________________________________________

Crispy Potato is one of my son’s favorite snack. He had it first in a restaurant and then one of my friend also made it and gave us. That’s when he asked me to try it. He loves to have it in the evening with a cup of milk. You should serve it hot immediately after you make it. If you don’t then it becomes soggy and potatoes will loose its crispiness.

Ingredients:

• 20 Baby Potatoes
• Half a cup of Mayonnaise
• 1/2 tsp Chilli Flakes
• 1/2 tsp Mixed Herbs
• 1 tsp Onion Powder
• 3 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 2 tsp Paprika
• 4tbsp Corn Flour
• 2 tbsp Maida
• Oil for deep frying
• Salt to taste

Method:

1. Wash baby Potatoes thoroughly. Cook them in cooker for two whistles.
2. Take Mayonnaise in a bowl. Add Chilli Flakes, Mixed Herbs, Onion Powder, Garlic Powder, Black Pepper, Paprika, and Salt.
   
3. Prepare a thin mixture of Corn flour and Maida.
4. Now flatten the cooked Potatoes. Dip these Potatoes in the Corn flour and Maida mixture so that they get a thin coat on them.
   
5. Deep fry these coated Potatoes.
6. Place these Potatoes on a plate and put the Mayonnaise mixture on each of the flattened deep fried baby potatoes.
7. Crispy Potatoes are ready! Serve them Hot.

   

Paneer Tikka

Time Required: 20 Minutes (Marination time – at least 1 1/2 to 2 hour in refrigerator)
Servings: 4

___________________________________________________________________________

Paneer Tikka is one of my family’s favorite starter. Paneer has a fairly high level of fat and proteins due to which it has a great value in diet. It also contains calcium and phosphorus.

Ingredients:

• 250 gms Paneer
• 200 ltr Curd
• 1 Capsicum
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander powder
• 1/2 tsp Pepper powder
• 1/4 tsp Garam Masala
• 1/2 a Lemon
• 1 tsp Kasoori Methi
• 2 tsp Besan
• 2tsp Oil
• Salt to taste

Method:

1. Cut Paneer into thin, big, and Square pieces. Cut Capsicum into square pieces.
2. Take Curd in a bowl. Add Chilli Powder, Turmeric Powder, Ginger Garlic Paste, Cumin Powder, Coriander powder, Pepper powder, Garam Masala, Kasoori Methi, Oil, Salt and Lemon juice. Mix it Well.
   
3. Add Besan to the mixture and mix it well so that no lumps are formed.
   
4. Add Paneer and Capsicum pieces into the curd mixture and mix it well so that each piece is well marinated. Place marinated Paneer and Capsicum in refrigerator for 2 hrs.
   
5. Now shallow fry Paneer and Capsicum pieces on grill pan with little oil or butter. I have used oil. The tawa should not be very hot. Shallow fry on low flame.
6. Yummy Panner Tikka is ready! Serve it hot.
   

Note: You can use onion and tomato pieces also along with capsicum. My family members do not like tomato and onion that much so have just added Capsicum.

Cheesy Pasta with Veggies

Time Required: 40 Minutes
Servings: 6

Ingredients:

2 cups Pasta(any)
6 Cheese slice or 1 cup grated Cheese
2 tbsp Chilly Flakes
1 tbsp Mixed Herbs
Salt to taste
1/2 cup Grated Carrot
1/2 cup chopped Beans
2 tbsp Butter
3 cup Milk

How to cook Pasta:

Take a thick bottom vessel filled with water, add salt and olive oil and bring it to boil.
Now add required quantity of pasta and cook till done.
Strain it when done, keep aside.

Method:

1. Heat a thick bottom pan, add Butter.
2. After butter melts add Veggies(carrot and beans) and saute it for 3 minutes.
3. Now add cooked Pasta and Milk. Give it a stir.
4. Now add Cheese (grated or the slice), Mixed Herbs, Chilly Flakes and Salt.
5. Cook till cheese melts and get incorporated properly.
6. Cheesy Pasta with Veggies is ready! This tastes best when served hot.

 

Note: You can add your favorite veggies to this dish. Veggies like Carrot, Beans, Sweetcorn, Broccoli, Baby Corn, Mushrooms can be used.

Butter Cashew Paneer Masala

Time Required: 30 Minutes
Servings: 4

Ingredients:

• 4 tbsp Butter
• 1 tsp Jeera
• 1 strand of Curry Leaves
• 2 Medium Onion finely chopped
• 2 Small Tomatoes finely chopped
• 2 tsp Chilly Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Jeera Powder
• 1 tsp Garam Masala powder
• 200 gms Malai Paneer(room temperature-cut into small cubes)
• Salt (as per taste)
• 12 Cashews (soak these cashews in milk for an hour)
• 2 strands of Coriander Leaves for garnishing

Method:

1. Take a pan, add Butter and let it melt.
2. Now add Jeera, let it splutter.
3. Add curry leaves and then onions.
4. Cook till onions gets translucent, and now add tomatoes.
5. Add Salt along, it makes tomatoes cook faster.
6. Add all powders- Chilly, Turmeric, Coriander, Jeera.
7. Cook till everything incorporates properly.
8. Grind soaked Cashews with milk to get a coarse paste.
9. Add this paste to the pan and mix well (add more milk if required).
10. Add Paneer, cook for a minute. Adjust salt.
11. Garnish with Coriander Leaves.
12. Butter Cashew Paneer Masala is Ready! Serve it with Chapati!

Sprouted Brown Cow Peas Masala (Konkani: Bagade Randayi)

Time Required: 20 minutes
Servings: 6
_________________________________________________________________________________

Brown Cow Peas are excellent source of:

• Protein and Dietary Fiber
• Antioxidants

Cow Peas are low fat and low calorie food. One can have this tasty dish anytime and is good for people who want to reduce weight.

Ingredients

• 1 cup Cow Peas
• 1 Onion
• 1 1/4cup grated Coconut
• 5-6 Red Chilies
• Pinch of Turmeric Powder
• Small piece of Tamarind
• 1 1/4 tsp Coriander Seeds
• Water
• Salt according to your taste

Method

1. Take the sprouted Cow Peas (to sprout follow the procedure mentioned at the end of the recipe) in the Cooker.
2. Add the chopped Onion and water.
3. Cook Cow Peas (1 whistle).
   
4. Put the grated Coconut in the Mixer/Grinder.
5. Add Red Chilies, Coriander Seeds, Turmeric, Tamarind, and water.
6. Grind it (It need not become very smooth it can be slightly coarse).
   
7. Add the ground masala to the cooked Cow Peas.
8. Allow it to boil for 2-3 minutes on medium flame.
   
9. Tasty Sprouted Cow Peas Masala (Konkani: Bagade Randayi) is ready.
   

Sprouting Cow Peas

1. Soak Cow Peas in water for 10-12 (Overnight) hours.
2. Remove the water and transfer the soaked Cow Peas into a hot box. If you use hot box, then Cow Peas sprouts well. Keep it for 10-12 (whole Day) hours.
   
3. Transfer the sprouted Cow Peas into a vessel and add water. Keep it for 10-12 (Overnight) hours.
4. In the morning discard the water and you will have to patiently separate the outer covering of the Cow Peas one by one as it does not get separated as in Mung Bean.
   

Seer Fish Fry using Riceflour

Time Required: 15 Minutes
Servings: 2
_________________________________________________________________________________

Ingredients:

• 1 large Seer Fish slices(you can take any other fish too)
• 2 tbsp Red Chilly Powder
• 1/2 tsp Turmeric Powder
• Salt to taste
• 1/4 cup Rice flour
• Coconut/ Olive Oil for shallow fry

Method:

1. Make a thick paste with Red Chilly Powder, Turmeric Powder, Salt and little Water.
2. Marinate the Fish slices with the above paste.
3. Let it stand for 30 Min.
4. Apply Rice Flour on both sides of fish and shallow fry with Oil.
   
5. Cook till done. Serve it hot!

Seasoned Radish (Konkani: Moolangi Upkari)

Time Required: 20 minutes
Servings: 5
____________________________________________________________________________

This is a tasty and simple recipe which you can make quickly. If you have plans to go out and there is no time to cook for a meal then make this dish as it is has lot of nutrition and you can make it fast.

Radish is low in calories, low Glycemic Index (GI) and Fat free. It has Vitamin B and C, Folate, Fiber and Minerals.  Due to all this it helps us in good Digestion, cleans our Kidneys and helps in weight loss. As Raddis has low GI it is a good food for Diabetic Patients.

Ingredients

• 5 Radish without leaves
• Salt according to your taste
• 1tsp sugar
• 1tsp grated Coconut

Seasoning

• 2 tbsp Oil
• 1 Red Chili
• 1 Green Chili
• 1 tsp Mustard
• 1/2 tp Chana dal
• Asafoetida
• 8-9 Curry leaves

Method

1. Wash and chop Radish into small pieces.
2. Add Oil in the cooker.
3. Add Asafoetida, Green and Red chilies, and Mustard. Allow Mustard to splutter and then add finely chopped Curry leaves.
   
4. Add chopped Radish, little Water. Allow it to cook for 2 whistles in cooker.
   
5. Add grated Coconut and Salt.
   
6. Seasoned Radish (Konkani: Moolangi Upkari) is ready!