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Paneer Pulao Using Veggie Biryani Masala

Paneer Pulao Using Veggie Biryani Masala

paneer pulao

Pulao is a complete satisfying and delicious dish to be enjoyed anytime of the day. Any kind of rice meal is my always go-to dish when I’m running short on time or running out of ideas on what to make for dinner. Rice is always comforting and especially if supplementary amount of vegetables are added to it, makes is fairly healthy.

I had come across a package of Suhana brand Vegetable Biryani Masala, when all of sudden the idea of making a mixed vegetable pulao with a hint of vegetable biryani masala and shallow fried marinated paneer cubes came to mind. We were actually planning to visit my family since it was my niece’s 10th birthday and what a better way to celebrate than to enjoy a variety of different dishes. With all that said and done ….I hopped right into it and created my exceptionally delicious, but completely scrumptious mouth-watering Paneer Pulao with a twist of Veggie Biryani Masala.

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The special Suhana Veggie Biryani Masala Mix that I used in this pulao is exotic mix of aromatic spices dried garlic, onion, ginger, mint, red chili powder, bay leaf (taj patta), clove, black pepper, cumin, green cardamom and turmeric. The combination of spices used in this package can be overwhelming , but the blend of spices used is quite unique but it is advised that use spice mix proportionally as the taste can get intense.

One of the star ingredients used in making Paneer Pulao is it self Paneer. I used store-bought paneer in this recipe, but if your one to make it fresh then that works the best. Small cubed paneer marinated in a home-made yogurt mixture and then shallow fried till nice and golden brown makes the perfect topper on this rice dish. I also used a specialty Pakistani long grain rice which is used in making biryanis, these rice grains cook well and each grain separates leaving a nice and loose effect on the pulao. If you like using basmati rice, the that works great also.

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This Paneer Pulao is a party pleaser, be sure to try it out at your next dinner party, potluck or just a nice family dinner. Pair up this Paneer Pulao with a nice simple chaas (buttermilk) or a simple cucumber raita for your next meal. This recipe serves up to 6-8 people for a typical dinner.

 

Paneer Pulao Using Veggie Biryani Masala

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Serving Size: 6-8

Paneer Pulao Using Veggie Biryani Masala

Ingredients

  • 2 cups – long grain biryani rice (basmati rice is fine); Wash and soak for 15-20 minutes
  • 2 tbsps. - Ghee
  • Bay leaf – couple of leafs
  • 2 tsps. - Jeera / cumin seeds
  • 1 - Large onion; thinly slices
  • 1 cup – mixed frozen vegetables (carrots, green peas, green beans)
  • 1- Red bell pepper; deseed chopped in to small cubes
  • 1 - Medium Potato; peeled and diced into small cubes
  • 400 gram Paneer; diced into small cubes
  • Salt to taste
  • 2 1/2 tsps. – Vegetable Biryani Masala
  • 2 tbsps. Garlic/Ginger Paste
  • 3 tbsps. - Oil
  • 1 tsp. + 2 tsp. - Red chilli powder
  • 1/2 tsp. - Turmeric
  • 1/4 tsp. -Yogurt
  • 2 tbsps. -Gram flour
  • 2 tsps
  • 2-3 tbsp. -Coriander leaves for garnishing

Instructions

Marinate Paneer:
  • Into a bowl add 200 grams of diced paneer then add 1 tbsp. Oil, 1 tsp. red chili powder, turmeric, yogurt, 1/2 tsp. salt, gram flour. Mix well and keep aside for 30 minutes.
  • Heat 1 tbsp. oil in shallow fry pan. Remove the marinated paneer pieces with a slotted spoon. Drain off any excess marinade and slowly add to heated oil to shallow fry on medium flame until golden brown on all sides. Do not fry for too long, or they will burn and turn into a rubbery texture.
  • Pulao Steps:
  • In a large heavy bottomed pan, heat the ghee + 1 tbsp. Oil. Once hot add in jeera and let it splutter for 30 seconds, then add in garlic/ginger paste and sauté for another 30 seconds until raw aroma is gone. Add in sliced onions and sauté for another 1 minute till nice and pink. Add in Vegetable Biryani Masala, red chili powder, and salt to taste and 1 tbsp. of water give it all a good mix and cook for 1 minute again.
  • Once all spices combined together, add in mixed vegetables (carrots, green peas, green beans), potatoes, bell peppers and remaining cubed paneer pieces; mix and sauté for another 30 seconds
  • .
  • Now add in 4 cups of water. Cover and bring to a simmer. Add the rice, stir well, do a taste test and adjust salt and spices; once done cover and cook on a low flame for 10-12 minutes, until water is absorbed and rice is cooked.
  • Remove the cooked pulao in a large platter/plate. Arrange golden paneer pieces over the top. Garnish with fresh coriander.
  • Notes

    Recipe has been somewhat adapted from Saffron Trail-Paneer Pulao; but changed up to suit my tastebuds.

    http://myfoodforthesoul.com/paneer-pulao-using-veggie-biryani-masala/

     

    paneer pulao

     

    Yum

    10 Delicious Diwali Dishes

    Wishing every one a Happy Diwali and Happy New Year “Saal Mubarak” 

    diwali

    Deepawali – “Festival of Lights” An ancient Hindu festival to celebrate the triumph of light over dark and good over evil. This year Diwali will be celebrated on Wednesday November 11th, 2015, this is one of the most major holidays in India. Although, it’s not just celebrated in India it’s actually celebrated by millions all over the world.

    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    Diwali is celebrated in many different ways, but the most traditional ways that people celebrate is by lighting lamps and clay diyas, fireworks, music, decorations, delicious food and sweets. Rangoli patterns are decorated inside and outside created with colorful rice, sand and colorful flower petals. These colorful geometric rangoli designs are created for the entrance ways, living rooms or courtyards of houses that encourage and welcome the goddess Lakshmi Mata.

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    Diwali is one of the most lavishing, fun, full of tradition, bright, colorful and exciting festivals celebrated around the world. I find Diwali to be very similar to the traditional holiday “Christmas” which is also celebrated by many around the world. Diwali is all about exchanging gifts and sweets, greeting friends, family and loved ones with Diwali wishes, indulging in lavishing festive meals, buying and wearing new clothing.

    For some of us the next day after Diwali, is Gujarati New Years also known as “Bestu Varsha”, “Nutan Varsha”, “Padwa” and “Saal Mubarak”. We celebrate the year 2072 this year, Gujarati’s all over the world will celebrate this day to mark the beginning of a new year and put all their worries behind, forget the past and prepare to welcome the “New Beginning” of a new year.

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    No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

    1. Sooji Ka Halwa

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    2. Corn Flour Spinach Onion Pakora

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    3. Dal Dhokli

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    4. Dry Fruit Anjeer Kajoor Ladoo

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    5. Methi Muttar Malai Paneer

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    6. Mattar Tofu in White Gravy

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    7. Moong Dal Dhokla

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    8. Strawberry Rose Lassi

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    9. Methi Kela Na Bhajiya

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    10. Carrot Kheer – Gajar Dhoodh Pak

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    Wishing you all a very Happy Diwali and Prosperous New Year. 

     

     

     

     

     

     

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    Sooji Ka Halwa

    Sooji ka Halwa | How to make authentic Gujarati Style Sheera

     

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    A nice an easy to make sweet dish prepared in minutes. Sooji ka Halwa also known as “Sheera” in Gujarati is an all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals. Sooji ka Halwa is a super simple and absolutely delicious dish prepared by roasting sooji also known as rava or semolina in pure desi ghee (clarified butter) cooked in warm milk with sugar  and topped with your favorite choice of dry fruits and saffron.

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    This recipe is my all time favorite, I’ve learned to make this special method of “sheera” from my mom. I’ve watched her make it numerous times as a sweet side dish for dinner, for special puja’s at home. My mum’s recipe calls for warm milk, but many people substitute the milk with water which is also fine, but I find that by adding milk to the sheera gives it a nicer rich taste and texture. Also this recipes has silvered almonds, green raisins which is optional, silvered cashews and charoli also known as chirongi nuts or piyal seeds and saffron to give our sooji ka halwa a nice flavor and color.

    Sooji ka Halwa can be made in many different ways. No matter what style and method rava halwa is made in whether it be North Indian-Suji Ka Halwa, South Indian Kesari Rava or Pakistani Sooji ka Halwah they all taste absolutely scrumptiously delicious. 🙂

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    I’m sure a lot of us have already heard of semolina also known as rava or sooji. But did you know that it’s not just commonly used in Indian cuisines it’s also very popularly used in many other cultural backgrounds like Europe, North Africa, West Africa, North America and South America to make pasta, pudding, breakfast cereal and couscous.  Semolina is a grain that is very versatile can be used to make sweet dishes, savory dishes, baking and I’ve read and some what believe that it also has some amazing health benefits if consumed in the correct manner.

     

    Sooji Ka Halwa

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Serving Size: 5-6

    Sooji Ka Halwa

    Sooji ka Halwa also known as "Sheera" in Gujarati is a all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals.

    Ingredients

    • 1 cup - sooji;(rava or semolina)
    • 1 cup - ghee
    • 1/2 cup - sugar
    • 2 cups - milk;warm
    • pinch saffron
    • 8-10 pieces -charoli;(chirongi)
    • 1/2 cup - mixed slivered almonds and green raisins
    • 1 tsp. - elachi powder (cardamon)

    Instructions

  • Heat the ghee in a broad non-stick pan; add the semolina and sauté on a slow low-medium heat for 6 to 10 minutes. , while stirring occasionally. The color of semolina should slight change to a golden brown and should be able to smell the aroma of the ghee/semolina mixture.
  • Add the milk very slowly a little at a time; mix well and cook for 5-8 minutes, while stirring continuously until the milk is absorbed into the semolina and the ghee is starting to separate.
  • Add the sugar, raisin, charoli, almond slivers, elachi powder and saffron mix well. Keep stirring occasionally until the sugar is absorbed and ghee starts to separate.
  • Remove into desired bowl; Garnished by sprinkling a little elaichi (cardamom) powder on top and slivered almonds and serve.
  • Notes

    Dry fruits of your choice can be added.

    Milk can be substituted with warm water.**Milk gives it a nicer texture and flavor.**

    Adjust sugar to your liking.

    http://myfoodforthesoul.com/sooji-ka-halwa/

     

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    Yum

    Cucumber Kachumber

    Cucumber Kachumber – Quick Indian Fresh Cucumber Salad

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    Cucumber Kachumber is a very popular side dish salad made in many Indian households to accompany any meal. This salad (kachumber) is very basic and extremely easy to make. It can basically be made with any raw vegetable of your choice. The most common vegetables that get used in a kachumber is cucumber, onion, tomato. Cucumber Kachumber is a basic, but all time classic salad that is made with finely cut cucumbers seasoned with salt and green chili paste or very finely chopped green chili and drizzled with lemon juice tossed with fresh coriander.

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    This a perfect summer salad. During the summer months a lot of us love to garden (like me) 🙂 . Part of that gardening joy, we also like to grow many different vegetables that would make a great raw vegetable kachumber or salad. During the summer months, cucumbers grow by the tonnes in my backyard. I have planted six cucumber plants…so you can imagine the amount of cucumbers that are growing in my backyard.

    Thanks to the hard work of my husband, I always have a nice well maintained garden. He also loves to garden and he spends a lot of time taking care of each and every plant in the garden. This year we have planted many different great vegetables like cucumber, low-acidic tomatoes, white radish (Mooli), red onions, fresh methi, fresh coriander, green chilies, green peppers (bell peppers) and surti papdi (small flat beans). I also have planted in big planter boxes fresh mint that grows like wild and fresh green garlic that never stops growing. We just love it ….enjoying fresh vegetables for at least few months each year is great. Thank you Husband ! 🙂

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    The combination of vegetables in this salad can be switched up with any choice of your favorite vegetable or fruit. The simplicity and quickness of this kachumber is the best part. I love to whip up fast and easy salads, but at the same time it’s gotta be tasty. This kachumber is an all time favorite in my house, it goes so well with any nice simple authentic Gujarati meal.

    I like to serve it up with nice freshly chopped coriander leaves and some times I make this a head of time and refrigerate it so all of the flavors get incorporated together.

     

    Cucumber Kachumber

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Serving Size: 2-3

    Cucumber Kachumber

    Kachumber the perfect summer salad. Quick and Easy Indian Salad

    Ingredients

    • 1 large Cucumber - chopped into small pieces. (no need to peel if using English Cucumber or any cucumber with tender skin)
    • Freshly squeezed lime/lemon juice
    • 1-2 Green Chilies - finely chopped or grind into paste
    • salt to taste
    • handful of fresh Coriander - finely chopped

    Instructions

  • Combine all ingredients into a bowl and toss it well. Adjust salt, lemon juice and green chili. Keep in the refrigerator for 15 minutes.
  • Serve with your favorite meal.
  • Notes

    There is not particular rule to how much of each ingredient one should use here.It's a salad so enjoy it the way you like it.

    http://myfoodforthesoul.com/cucumber-kachumber/

     

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    Hope you enjoy making salads as much as I do. Do check out of my other recipes made with fresh cucumber; Cucumber Raita and Cucumber Cheese Chutney Sandwich.

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Yum

    Carrot Zucchini Paratha

    Carrot Zucchini Paratha | A complete healthy and delicious Gajar Zucchini Paratha

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    The weekend is almost here and if you’re wondering what to make…. then this is the perfect breakfast or lunch recipe for the entire family. “Carrot Zucchini Paratha” is a simple, flavorful, but nutritious Indian flat bread. It’s made with the goodness of grated carrots and zucchini, whole wheat flour delicately flavored with light spices and lots of finely chopped fresh coriander leaves.

     

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    Parathas are so versatile they can be pep up with many additions. I came up with this combination ….after finding that these where the only two vegetables leftover in my fridge. Well, this was the perfect way to use both of them up and make a mind-blowing combination dish with tons of flavor.

    Stuffed Paratha are great, but incorporated and combined parathas are even better. Many people seem to think that parathas are only made by stuffing them. No! that theory is absolutely wrong. Innovation and Creation can make wonders !

     

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    I use to make my parathas by stuffing them with different mixtures but, I was finding it difficult to get my kids to eat them. That’s when I started to mix the stuffing into the whole wheat flour and combine it all together. MY kids actually started enjoying them and it made things a lot more easier for me. 🙂  I love this method it makes a great school tiffin idea, or a quick snack idea for the kids or the entire family. These parathas go great with Green Coriander Chutney, Mint Coriander Chutney or Cucumber Raita.

    Here are more great ideas for the tiffin, lunch,breakfast or on the go: Broccoli Tofu Paratha, Bhaji Paratha, Methi Palak Thepla, Aloo Palak Paratha with Cheese,  Paneer Bhurji Sandwich, Cheese Veggie Rice Balls, Cucumber Cheese Chutney Sandwich or Lemon Rice.

     

    Carrot Zucchini Paratha

    Prep Time: 20 minutes

    Cook Time: 10 minutes

    Total Time: 30 minutes

    Carrot Zucchini Paratha

    Perfect breakfast, lunch, dinner or on the go parathas. Delicately flavored grated carrots and zucchini combined into whole wheat flour ..absolutely scrumptious parathas !

    Ingredients

    • 2 cups – whole wheat flour (Atta)
    • 1 cup – grated carrots
    • 1 cup – grated zucchini
    • 1 medium onion – finely chopped
    • 1 tsp. – green chili paste
    • 1 tbsp. – ginger garlic paste
    • 1 tsp. - jeera
    • ½ tsp. – turmeric powder (haldi)
    • ½ tsp. – red chili powder (optional)
    • 1 tsp. – stuffed paratha masala
    • ½ tsp. – granulated sugar (optional)
    • ½ tsp. – salt (for mixing into flour)
    • Salt to taste
    • 1 tbsp. - oil (for stuffing mixture)
    • 2 tbsp. – oil (for dough)
    • Oil for shallow frying parathas
    • Finely chopped fresh coriander leaves

    Instructions

  • Into a mixing bowl, add in whole wheat flour, salt and mix together. Keep aside.
  • Heat up non-stick pan on medium heat, add in oil for stuffing mixture, once warm add in jeera and sauté for 30 seconds. Add in onions, green chili paste and ginger garlic paste sauté till onions are light pink.
  • Then add in grated carrots and zucchini and mix well and cook for 2 minutes, keep stirring occasionally. Now add in all of dry spices; turmeric (haldi), red chili powder, stuffed paratha masala, sugar and salt to taste. Mix well and cook for another 1-2 minutes. Do a taste test and adjust spices/salt to your liking. Add in fresh finely chopped coriander leaves and mix. Keep aside to cool down for 5 minutes.
  • Once mixture as cooled down, add it into the whole wheat flour, add in the oil for the dough knead dough. (If mixture is still hot wait till cools down so you don’t burn our hands. If you stand mixture, or dough mixture use it! Saves a lot of time) . Add little water at a time and continue to knead dough. Dough should not be very soft, knead till smooth dough is formed.
  • Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.
  • Make medium sized tennis balls from the dough and roll into round parathas.
  • Fry the Carrot Zucchini Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.
  • Serve Carrot Zucchini Paratha hot with makhan or butter and pickle, yogurt or chutney.
  • Notes

    * sugar is optional

    * instead of green chili paste you can add finely chopped green chilies.

    http://myfoodforthesoul.com/carrot-zucchini-paratha/

    Yum