‘Shahi’, which means ‘Regal’… a dish that used to be cooked specially for the kings!
Shahi Matar Paneer, born in the North of India, is a serious medley of finger-licking deliciousness, creamy textures, gorgeous colors and aromatic spices. Matar or Green Peas and Paneer or Cottage Cheese are a match made in heaven which marry right here, in our kitchen.
So let’s get cooking… bring in the royalty onto our plate 🙂
Preparation time: 15 minutes
Cooking time: 15 – 20 minutes
2 medium size onions roughly chopped
3 tbsps cashwenuts, broken
6 medium size cloves of garlic
One inch or 2 tsps roughly chopped ginger
Grind all the above ingredient into a smooth paste. Don’t add too much of water while grinding.
1 cup of boiled peas
250 grams fresh paneer or cottage cheese
2 tbsp butter
1 cinnamon stick
1 bay leaf
2 tsp Kashmiri chili powder. This gives that gorgeous red color without burning your tongue.
1 tsp cumin powder
1 tsp corriander powder
1 tsp garam masala powder
1 tsp dry fenugreek leaves (kasuri methi)
2 medium size tomatoes, pureed
1/2 cup milk
1/2 cup fresh cream. I add bit more for that extra creaminess.
1 tbsp honey
2 tsp corn flour/ plain flour for thickening. Mix in water to make a paste.
Half cup water
Salt as per taste
Chopped coriander for garnishing
1. Heat butter in a broad, nonstick pan. Add a tsp of oil so it doesn’t burn.
2. Add the whole spices – cinnamon, cardamom, cloves and bay leaf. Fry on medium till aromatic.
3. Add the cashew-onion paste and fry for 1 minutes.
4. Add chili powder, garam masala, cumin powder, coriander powder and fenugreek leaves. Add half a cup of water, mix and cook on medium for 2 minutes, stirring occasionally.
5. Add tomato puree and cook for another couple of minutes.
6. Drizzle in the honey, milk, fresh cream and salt. Cook for 3-4 minutes on medium.
7. Add the cornflour / plain flour paste and stir. Cook on medium for 2 minutes.
8. Gently add the paneer and peas and mix, taking care not to bruise or break the paneer pieces. Let it cook for 2-3 minutes on medium, stirring occasionally.
9. Garnish with chopped coriander and serve hot with naan, flaky parathas or rotis.
Great ingredients are right there, on your shelf. Use them to create magic in your kitchen.
Amazing, drool-worthy, yummilious! Crispy on the outside, warm and melty on the inside, my BBJ – grilled Banana Blueberry Jam sandwich makes for a superbly delicious and incredibly satisfying snack or dessert.
There isn’t a specific time to gobble on this really. Pack it up in your lunchbox, chomp on alongside milk or just dig your teeth into whenever you feel. Lifts up the mood immediately. Also, it’s the quickest snack you can make when you call your pals over for a coffee. They’ll be mighty impressed, I bet 🙂
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 1 🙂
2 slices whole-wheat, multigrain or white bread
Half just-ripe banana, sliced. Shouldn’t be too gooey
1 tbsp blueberry jam
1 tbsp butter
1. Heat a skillet or grill pan on medium.
2. Spread the jam on to one slice of bread and butter on the other
3. Arrange the banana slices on the jam and cover it up with the buttered slice.
4. Slightly press the sandwich so the entire thing is held in place.
5. Place it on the pan, give a little press and grill till golden-brown. This may take couple of minutes.
Lower the heat if you feel it’s browning too quickly.
6. Now flip it over and grill the other side.
7. Repeat until you achieve your desired crispiness.
8. Slice it in half and serve…immediately…before it goes soft and soggy.
Instead of Blueberry jam, you can also slather Nutella, strawberry jam or mix fruit jam.
A fuss-free start to a fuss-free day! That’s a catchy one :).
My fluffy Apple Pancakes are just what you need to kick off your day. Mighty easy, super yummy and with a sprinkle of health. Have them with your cuppa and you’re good to go.
One is the rule of thumb here. All you need, is a cup. Yes, a cup or…even a mug 🙂
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 (depending on the size of pancakes)
One cup plain flour
One cup milk
One egg, big size
One tsp sugar (optional)
One pinch salt
Butter for frying
1. Heat up a fry pan.
2. In a big size bowl, whisk together flour, milk, egg and salt.
3. Grate apple, tip it in the above mixture and combine.
4. Add butter to the pan and spoon the batter making pancakes of desired size and thickness. Keep the heat on medium.
5. If you have a larger pan, you can ladle in two to three at a time.
6. Fry for couple of minutes or until bubbles start to appear on the top; then flip them over and cook the other side.
7. Keep going until all the batter is used up.
8. Serve with a sprinkle of icing sugar and a generous drizzle of honey or maple syrup.
P.S.: 1. In place of apple, you can also use grated pear, blueberries or chopped strawberries.
2. Top them up with a dollop of curd or vanilla ice cream.
3. You can use sliced bananas, strawberries or fruits of your choice as sides.
4. Since there is no sugar added, you can make sweet or savory pancakes.
5. If the batter is extra, pack it up in an airtight container and leave it in the fridge for frying later. It stays for 1-2 days.
Have a nice day 🙂
This traditional and rustic Spanish dish is unimaginably simple with just five ingredients that peep from your shelf all the time. These are those humble ones that lend a hearty goodness, savory flavor and style to the otherwise basic omelette.
Preparation Time: 10 minutes
Cooking time: 10 minutes
Serves: 2 to 3
2 medium size potatoes – peeled or skin on, as you wish
1 medium size onion, finely chopped
Black pepper, a pinch, coarsely ground
Salt to taste
Oil for frying – Olive oil or vegetable oil
1. Cut potatoes into thick slices.
2. Heat oil in a large frying pan.
3. Add the potatoes and onions and fry gently, partially covered, stirring occasionally until softened. Do not overcook the potatoes.
4. Strain the potatoes and onions into a large bowl.
5. Set the strained oil aside. It will be used for frying the omelette.
6. Meanwhile, beat eggs together with salt and pepper.
7. Pour the beaten eggs into the bowl of fried potatoes and onions and stir gently to combine. 8. Pour this mixture into the large frying pan.
9. When the surface looks cooked, loosen the bottom of the omelette with a spatula.
10. Invert a large plate over the pan and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down.
11. Cook until the eggs are set. Garnish with chopped coriander and serve.
Buen Dia! 🙂