Paneer biryani recipe

PREP TIME:1 HOUR
COOK TIME:30 MINUTES
Serving: 3

INGREDIENTS


FOR PANEER
MARINATION:
1 cup curd
½ tsp turmeric powder
¾ tsp ginger-garlic paste
2 tsp biryani masala
salt to taste
1 tsp chilli powder
15-20 paneer pieces, homemade paneer
½ capsicum, cubed
½ onion, cubed
fistful mint leaves / pudina
1 green chillies chopped
1 tsp fresh coriander leaves (dhaniya patta)
1/4 tsp garam masala powder
1/4 tsp shahjeera (caraway seeds)
1/2 tsp dhaniya powder (coriander powder)
1tsp lime juice

FOR FRYING ONIONS:
2-3 tbsp oil / ghee
1 large onion, sliced

SPICES:
1 bay leaf / tej patta
1 cinnamon stick
10-15 black pepper
3 cardamom
4 cloves
1 star anise
1/4 tsp shahjeera (caraway seeds)

FOR LAYERING PANEER BIRYANI:
1 cup basmati rice, soaked 30 minutes
1 cup water
fistful coriander, chopped
few mint leaves / pudina
pinch of biryani masala
3 tbsp saffron milk
salt to taste

INSTRUCTIONS

PANEER MARINATION RECIPE:
in a large mixing bowl, take one cup of thick curd.
add turmeric powder, ginger garlic paste, biryani masala, salt to taste , garam masala powder, dhaniya powder, shahjeera, chilli powder & lime juice.
mix the spices with curd with the help of whisk.
in addition, add cubed panner to the spiced curd.
furthermore, add in cubed capsicum, onions and mint leaves.
mix gently. do not break paneer.
keep aside 1 hour to marinate.

FRYING ONIONS RECIPE:
heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.
fry the onions till they turn golden brown.
once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.

LAYERING PANEER BIRYANI RECIPE:
finally,now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves, star anise and shahjeera fry till they turn fragrant.
add the prepared marinated panner to the cooker and even them out.
now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer.
with a wide spoon, create some gaps between rice and marinated paneer.
furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.
spread chopped coriander leaves and mint over it.
also spread some fried onions over it.
add a pinch of biryani masala over it.
now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)
sprinkle some salt to taste.
cover the cooker along with whistle / vent. cook for 20 minutes on low flame.
finally, once the pressure settles down, then open the lid and serve the paneer biryani along with bhindi ka salan or onion raita or tomato raita...

Tangy Noodles Recipe

PREP TIME : 15 Minutes
COOKING TIME : 10 Minutes
SERVINGS : 4-5

Capsicum Noodles is a popular Indo-Chinese Dish. . It is a tangy combination of noodles and capsicum which loved by all.

Ingredients :
1 cup: Sliced Colored Capsicum (Red, Yellow, And Green)
2 cups: Boiled Hakka Noodles
1 tsp: Oil
1/2 tsp: Grated Ginger (Adrak)
1/4 cup: Sliced Onions
Salt: To Taste
To Be Mixed Into A Tangy Sauce :
1 tsp: Soya Sauce
1 tsp: Lemon Juice
1 1/2 tsp: Sesame (Til) Oil
1 tsp: Powdered Sugar
2 tsp: Finely Chopped Coriander (Dhania)
For The Boiled Noddles :
1 pckt: Hakka Noodles
2 tsp: Oil
Salt: To Taste
For The Garnish :
1 tsp: Roasted Sesame Seeds (Til)(In A Pan Dry Roast The Sesame Seeds And Keep It Aside)
Directions
For The Boiled Noddles
Step 1 :
Boil enough water in a deep non-stick pan, add 1 tsp of oil and salt and mix it well and once the water starts boiling, add the noodles, mix it well and cook on a medium flame for 8 to 10 minutes and stir occasionally.
Step 2
Remove from the flame and drain out all the excess water from the noodles and pour some cold water on the noodles to stop further cooking and drain the cold water.
Step 3
Put the remaining 1 tsp of oil over it and mix it gently and keep it aside.
For the tangy Sauce :
In a bowl add soya sauce, lemon juice, sesame oil, powdered sugar, and chopped coriander leaves and mix it well and keep it aside.
How to Proceed :
Step 1
Heat the oil in a wok or a broad non-stick pan, add the ginger and fry on a high flame for a few seconds.
Step 2

Add the onions and fry on a high flame for 1 minute and add the capsicum and fry on a high flame for 2 minutes.
Step 3
Add the prepared tangy sauce, boiled Hakka noodles and salt, mix it well and cook on a medium flame for 2 minutes and toss it occasionally.
Step 4
Garnish with roasted sesame seeds and serve it hot.

Aloo kachori recipe

If you belong to a North Indian family, aloo kachori is a very familiar & loved name.

Kids will also love this kachori. So this is a common dish which is made very often especially on weekends or any celebrations. This is a great breakfast option or tea time snacks.

Ingredients :
For Dough :
2 cup plain Flour (Maida),
1 tsp Semolina ( Rava, Suji),
1/2 tsp Eno or Fruit Salt,
1/2 tsp Salt,
2 tsp thick Curd,
3 tsp Ghee,
1/2 cup Water.
For Stuffing & Frying :
2 large Potatoes (boiled),
2 tsp Oil,
1 tsp Cumin Seeds (zeera),
1/2 tsp Fennel (saunf),
2 tsp green Chilly finely chopped,
1/2 tsp Ginger paste,
1/4 tsp Turmeric powder,
1/2 tsp Chilli powder,
1/2 tsp Garam masala,
1/2 tsp Aamchur(dry mango powder),
1 tsp Coriander powder,
Pinch of Asafoetida (hing),
1/2 tsp Salt,
1 tsp Lemon juice,
2 tsp Coriander leaves finely chopped.
Deep Frying :
1 cup refined Oil.

Method:
Take a 1 bowl in that add plain Flour, Semolina, Eno, Salt, thick Curd, Ghee. Then mix & crumble it & see that they are hold it on a shape. Then add water slowly & gradually & knead a soft dough. Cover a bowl & rest it for 20 minutes.

Now take a bolied potatoes, peel out the skin & mash them throughly, you can grate them also.

Take a kadai in that add Oil, heat it, then add Cumin, Fennel. Saute them on a low flame. Then add green Chilly, Ginger paste. Saute well. Then add Turmeric powder, Chilli powder, Garam masala, Aamchur, Coriander powder, Asafoetida. Saute them on a low flame until they turns on a aromatic. Then add boiled Potatoes, Salt, Lemon juice, Coriander leaves. Mix it well. So now aloo stuffing was ready.

After 20 minutes take out small balls from dough. Now flatten it from thin sides. Apply oil on a rolling pin. Take out 2 tsp Aloo stuffing & place on a centre. Close it from all ends towards centre & press lightly.

Then with the help of rolling pin roll the stuffed ball into small circle like poori.

Now take a kadai in that add oil for frying. Put the rolled kachori into hot oil.

Flip to other side & remove feom oil when both sides are crispy & golden in color.

Serve hot kachori with tea or green chutney.

Peanut rice recipe

A tasty & flavoured rice based dish prepared with roast peanut / groundnut & with other spice mix. It is an ideal lunch box recipe for both kids & adult. They can be prepared easily. It is served by itself without any side, but also tastes great with plain raita.



Preparation time : 10 min.
Cooking time : 10 min.
Serving : 2.

Ingredients :
For cooking rice :
2 cup rice,
3.5 cup water.
For masala powder :
1 tsp oil,
2 tsp roasted peanuts,
1 tsp urad dal,
1 tsp chana dal,ß
1 tsp cumin / jeera,
1 tsp sesame / til,
3 dried kashmiri red chilli,
2 tsp grated coconut.
Other ingredients :
2 tsp oil,
1 tsp mustard / rai,
Few curry leaves,
2 tsp peanuts,
1/2 tsp salt.

Method :
  Take a 2 cup rice in a pressure cooker, over with 3.5 cup of water & pressure cook rice for 2 whistles & simmer for 5 min. Switch off the flame & let the stream go all by its itself.
  Now first we make a masala powder for that taken a pan heat the oil & add peanuts, urad dal, chana dal, cumin, sesame & dried red chilli. Roast it on a low flame until the spices turn aromatic. Now add cocount & roast it for a minute.
  Cool it them completely & blend it. Now a masala powder was ready.
  For last step taken a large kadai heat a 2 tsp oil & splutter 1 tsp mustard, few curry leaves & saute them & then add 2 tsp peanuts until they are turn in crunchy.
  Now add cooked rice along with prepared masala powder & 1/2 tsp salt. Mix it well without breaking rice grains.
  Now cover a kadai & simmer for 2 min. Now peanuts rice is ready to serve with plain raita.

How to make a paneer popcorn

It is a paneer popcorn & it's taste is so yummy. It is very crunchy & soft. You have to try this for your kids.

Preparation Time : 10 mins.
Cooking Time : 1-2 mins.
Serves : 4.

Ingredients :-
Paneer cubed - 200 gm
Oregano - 1 tsp
Red chilli - 1 tsp
Salt - To taste
Ginger garlic paste - 1tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Black pepper powder - 2/4 tsp
Cornflour - 1/4 cup
Water - 1/4 cup
Bread crumbs - As needed
Oil - As required.

Method :-
  Take a one dish in that add cube panner, add salt, chilli flakes, oregano, ginger garlic paste, turmeric powder, red chilli powder & black pepper powder - 1 tsp, toss well.

  Take a one bowl in that add cornflour, black pepper powder - 1/4 tsp, salt, water. Remember there will not be seen a lumps so mix well.

  Take a another dish in that add bread crumbs as required for coating.

  Now dip a paneer in this cornflour paste & coat in breadcrumbs.

  Finally take a one kadai in that add oil for frying. And add paneer & cook until they are golden brown color. Serve hot with tomato ketchup.