Malai Muttor Paneer

Muttor Paneer is a vegetarian north Indian dish consisting of peas and paneer
This is a creamy version which is mildly spiced and can be made Instantly

Paneer is a fresh cheese common in Indian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India 

Mattar paneer is often served with rice and an Indian  bread naan, paratha, poori, or roti Various other ingredients are often added, such as yogurt or cream .

Ingredients Needed:

Paneer: 200 grms
Milk: 2-3 cups

Peas: 1 cup

Red chili powder: 1tbsp

MTR Methi Malai powder: 1 packet

Method:

Pressure cook peas till soft

Keep the  Paneer in hot water untill used

Heat a  deep Dish add Milk
Then add Methi malai powder & mix well without any lumps
Then add Redchili powder & Paneer cubes

Add cooked peas & mix & let it boil till paneer is cooked

Malai Muttor Paneer  gravy ready to serve with Chapati/ Naan

Chana Masala

Chana Masala is a dry chickpeas side dish. along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder crushed pomegranate seed (anardana) and garam masala. 


This can even be made as semi gravy to serve with Chapati or Rice

Ingredients 
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Ginger: 1/2 inch
Garlic :5-6 flakes
Coriender powder: 1sp
Garam masala: 1sp
orEverest chole masala: 2sps optional
Redchili powder: 1 sps
Oil: 2-3 sps
Salt to taste

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels 

Make a paste of ginger garlic & 1/2 cup boiled Chana with little water
In a heated Pan, Add Oil  saute Onions chopped till light golden
fry add chopped Tomatoes fry add salt and Chili powder & coriender powder & mix till mushy
Then add the Paste of ginger garlic & chana mix well

Add salt to taste & and add Everest chole masala or Garam masala
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add 1 cup water & cook 2-3 min

Spicy tangy Chana Masala is ready serve with Chapati/Roti

Note: Adding boiled Chana paste gives it thickness and makes it more tasty then can add water if you want semi gravy
You can add just Redchili powder & coriender powder & Garam masala if you dont have chana/chole masala

Dates & Banana Fudge (Eggless)

Delicious Dates & banana Fudge which is Moist and healthy perfect for a quick dessert

Dates have been a staple food of the Middle East and the Indus Valley for thousands of years

Dates can be chopped and used in a range of sweet and savory dishes, from (tagines) in Morocco to puddings, ka'ak (types of Arab cookies) and other dessert items. Date nut bread, a type of cake, is very popular in the United States. Also Try my other Dessert dishes: Dates Roll, Moist Cake, Mud Cake, Orange Cake, Chocolate Fudge

Dates provide a wide range of essential nutrients, and are a very good source of dietary potassium. The sugar content of ripe dates is about 80%; the remainder consists of protein, fiber

Combine these Dates with Banana to make this delicious Dates & banana Fudge
Its a fudge made from mashed bananas & dates. It is often a moist, sweet, cake-like Fudge

Try this easy recipe and enjoy the goodness of Dates & Bananas with this easy dessert

Ingredients:
Dates(soft deseeded): 10
Banana(Long riped): 2
All purpose flour: 1+1/4th cup
Sugar: 1cup
Curd: 3/4th cup
Baking powder: 1tsp
Baking soda: 1/2 tsp
Butter: 70 grms

Procedure to follow:
Pre heat oven at 180*
Chop the dates and put them in blender to make a paste
Mash the Riped Bananas, add Sugar and mix
Now add the Dates paste then add Butter mix well
Add curd and mix to form a paste

Sieve all the dry Ingredients, all purpose flour, baking powder & baking soda 
Then add this to the above paste and keep mixing slowly till it forms a dense cake mix

Pour the cake mix to a greased Cake tin
Bake in pre heated oven for 30min at 150* (OTG: Heat down row)
Check the cake by removing and piercing a fork, if the fork comes out clean cake is ready
If not keep it for another 10 min
Remove and cool it down, cut it to desired pieces
Enjoy this dense, moist Dates and banana fudge

PS: This cake will be more dense as its got dates and bananas, so it will not rise unlike other cakes
It may seen uncooked as its very fudgy and gooey but taste it you will no its cooked

Country Style Pepper Chicken

Spicy Pepper chicken a great side dish to go with chicken curry

This dish is called Nati pepper chicken which means Country style pepper chicken to go with the famous South Indian military hotel style "Naati Baad Uta" the Famous combo of Ragi mudde along with Chicken curry & Pepper Chicken to go along.

Try this combo and you will be utterly satisfied, perfect full meals prepared in Military Hotel style

Ingredients for Country Style Pepper Chicken

Chicken: 200grms boneless
Onion: 1 chopped
Green chilies:2
Tomato: 1chopped
Capsicum:1(optional)
Ginger garlic paste:1/2 sp
Aachi Pepper chicken masala: 2sps
coriender leaves: 1/4th cup
lemon: 1/2
Oil: 2-3sps

Procedure to follow:

Clean the boneless chicken and keep aside
In a pan heat the Oil add greenchilies and Onion
Once the Onion is fried add the Capsicum and fry
Then add tomato and add salt and fry till mushy
Now add the chicken and fry nicely add chicken masala mix and add water

Cook it with lid for 5-8 min
Once its almost cooked add Red chili powder & pepper powder mix (or else you can add Aachi Pepper chicken masala) and cook for 2-3 min
Then add the coriender leaves and squeeze lemon mix well

Pepper chicken dry is ready to be served

Best served with Country Style Chicken curry and Ragi mudde

Soft Idli with Chana Gravy

Steamed soft & fluffy Idli is one of the popular South Indian breakfast, you can make different varieties of Idli & combine them with Chutney or Sambhar

Idli is a very healthy South Indian breakfast, Its Steamed lentils & rice cake

You can Try my various types of Idli recipes: Urad & Rice Idli, Urad Rava Idli, Rava vegie Idli, Ragi(Nachni)Idli..  
You can even try popular combo Idli with Vada

Ingredients for Soft Idli:
Urad Dal: 1 cup
Idli Rava: 3 cups

Soak Urad Dal for  4 hrs & Grind to fine paste
Add Idli Rava & little water then Mix & Keep in warm place to Ferment Overnite (6hrs)
Once fermented Add Salt to batter & mix, 
Check the consistency of batter it should not be too thick
Add water to make it Dosa batter consistency
Grease Idli Mould with Oil & pour batter in each section
Steam Idli in the Idli cooker for 20 min  

For the Chana Gravy

Presoak the Legumes such as Chana or Red Lobia I have used both

Chana:1cup
Red lobia: 1 cup
Onion: 1
Tomatoes: 2
Coconut: 1cup
Red chilies:4-5
or else Sambhar powder: 2tbsp
Methi(Fenugreek leaves): little (Optional)

Procedure to follow, Simple method:

First wash the Legumes nicely & pressure cook it with Onion & Tomato add little salt ( I usually keep the Onion & tomato whole to boil along with chana & red lobia)

For the Masala :
In a blender add coconut along with Onion & tomatoes cooked above, add 1/2 cup water Grind to a fine paste
(If using Red chilies grind it along with these ingredients)


In a Deep dish:
Take oil add mustard seeds let it splutter
Then add curry leaves & chopped Methi leaves fry it
Add the Blended paste & mix 
Add Cooked legumes along with its stock 1 cup
Add sambhar powder & adjust salt(If using redchilies no need of sambhar powder)
Now let it boil, close with lid & cook 5 min

Check the consistency if its too thick add bit more water

Tangy & spicy Chana gravy ready to serve with Idli

Eid special Chicken Biryani 2

Eid Special Chicken Biryani simple Biryani ful of flavour cooked in Pressure cooker, you can make this dish in a jiffy, so when you dont have time to cook gravy you can make this simple Chicken biryani

One Pot chicken Biryani. This time cooked together Rice & chicken gives this dish extra flavor & makes it more tasty, so try this chicken Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Basumati Rice: 2 cups(300grms)

To marinate:
Curd: 1 cup
turmeric little

To temper:
Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Green chilies: 2 slit
Biryani masala: 2sps

Method to prepare:

Wash the chicken thoroughly & rinse, then Marinate with curd & turmeric & keep aside

Soak Basumati rice in water for 15 min

Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry

Then add Tomatoes & fry it till mushy
Add the marinated chicken & give it a mix cook for 2-3 min

Now add coriender leaves fry nicely
Add the Biryani masala(or Garam masala) & mix add salt to taste
Wash the Soaked Basumati Rice & drain water add this to the cooker

Add 3 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil
Turn the Heat to medium or low (if its not non stick keep on sim)
Once it starts bubling close the lid & pressure cook for 2 visels

Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid

Wait for 2-3 min let the steam settle down, then with a fork just  remove the Pulav
Dont Over Mix it just seperate with the help of fork, Then Serve Portions using a spatula

One pot flavourful Chicken Biryani is Ready Serve it with simple chicken curry & Yogurt(Raita)