Paneer, as I always say is important in our diet. We should try that we can eat paneer atleast once a week. When I have enough time in hand, paneer butter masala, or matar paneer or paneer tortilla wraps is my choice. However when time is less and something delicious and quick is to be made then Paneer Bhurjii, Chilli Paneer is the choice.
This paneer bhurjii is nutritious as it contains veggies like capsicum and carrot. The amount of veggies can be altered as per the taste required. You can also add some peas to enrich the flavor. I have used kitchen king masala, which can be replaced by pav bhaji masala as well.
Here I come with very simple yet delicious recipe of paneer….
Paneer (Crumbled) – 250gms
Onion (chopped) – 1 medium
Tomato (Chopped) – 1 medium
Capsicum (chopped) – 1 small
Carrot (finely chopped – 1 small
Green Chillies (chopped) – 2nos.
Ginger Garlic paste – ¼ tsp
Salt – to taste
Red Chilli Powder – ½ tsp
Kitchen King Masala – 1tsp
Turmeric powder – ¼ tsp
Coriander Powder – 1 tsp
Coriander – few chopped
- Heat oil in a kadai and add onions and green chillies and fry until the onions turns transparent.
- Add ginger-garlic paste and sauté.
- Add capsicum and carrot. Saute till half cooked.
- Add tomatoes and saute until it becomes slightly mushy.
- Now add all the masalas. Saute for a while.
- Add crumbled paneer and salt and saute for few minutes. The mixture should be moist and not dry.
- Garnish with chopped coriander and lemon.
Serve it hot with Roasted Butter Pao , Toasted Butter Bread or with Plain Roti, Naans.
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KFC is one of our few favorite fast food joints. Many times we have visited KFC to savor the taste of crispy & crunchy fried chicken. But you cannot indulge in such food on regular basis. So Sunday being a family day, we decided to cook crispy fried chicken at home. Just the KFC Way! It came out crisp, delicious and fabulous! It is an easy recipe which has the potential to become your kids favorite recipe.
- Chicken with Skin – 1 Whole, cut into pieces
- Water – 4 cups
- Salt – 1 tsp
- Red Chili Powder -1 tsp
- Garam Masala – 1tsp
- Egg – 1, beaten
- Buttermilk – 1 cup
- All purpose flour – 2 cup
- Cornflakes – 1 cup, crushed
- Garlic – 6-7 cloves, finely chopped
- Red Chili Powder – 1 tsp
- Oregano – 1 tsp
- Basil – 1 tsp
- Black pepper – 1 tsp
- Salt – to taste
- In a large glass dish or bowl, combine the water, salt, red chili and garam masala and mix together. Add chicken and mix them well. Cover and refrigerate to marinate for at least 5-6 hours.
- In a shallow dish or bowl, mix together garlic, egg and buttermilk. Stir to form a fine paste.
- In another shallow dish or bowl, mix together the flour, cornflakes, salt, red chili, oregano, basil and black pepper.
- Remove chicken from the marinade, discarding remaining water.
- Preheat oil in a deep wok.
- One at a time, dip chicken first into the egg mixture. Then roll chicken into the flour mixture. Then again into the egg mixture and again into the flour mixture.
- Now leave the chicken in oil to fry. Deep fry the chicken and remove. Remove excess oil using a tissue paper.
- Repeat the process for remaining chicken.
Serve them hot with cheese sauce and ketchup.
If you like the recipe, please leave a comment below. I would really love to know how it turned out for you guys!
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Many a times when we see ghiya or lauki or dudhi in the fridge, we are lost. The question which immediately clicks our brain is “ Ghiya ka kya banau, kaise khatam karu”.
Generally when it is bottle gourd, I love making koftas, or even raita or halwa. You can check my ghiya ke kofte recipe here. Though the recipe takes almost an hour to get ready, however the taste is so yummy, you actually forget that an hour of stiring pain in your arms.
So lets solve your query of how to consume ghiya, with ghiya ka halwa. A delicious and healthy desert, with lots of milk and dry fruits.
Here we go,
- Ghiya (Bottle Gourd) – 1 large (grated)
- Milk – ¾ litre
- Ghee – 1 big spoon
- Sugar – ½ cup
- Almond – ½ cup coarsely chopped
- Raisins – few soaked
- Green Cardamom Powder – ½ tsp
- Roasted Cashews – 10 nos.
- Take a heavy bottom wok and add ghee. Allow it to melt.
- Add grated bottle gourd and sauté till the water from bottle gourd is evaporated. It will take around ten minutes.
- Add half the milk to the bottle gourd and stir continuously on medium flame. It should not stick with bottom of the wok. It will take around fifteen minutes for the milk to evaporate.
- Now add remaining milk to the mixture and stir continuously on medium flame.
- Once the milk is about to evaporate completely, add sugar. Stir continuously for another five minutes.
- Off the flame and add coarsely chopped almonds, cardamom powder and sauté.
- Garnish with cashews and raisins.
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It will keep us motivated. Thank YOU!!!!!!
Do not forget to check our unique sweet dish Dhondas and yummy yummy Eggless Dry Fruit Cake !!
Welcome to the “BENEFIT SERIES” from RASOISE. Today I will discuss very few benefits of coriander leaf. Yesterday I met a friend who was suffering from thyroid. Her guide suggested her to chew raw leaves of dhania every morning empty stomach to bring the thyroid level in range. He also discussed and guided her to introduce and use coriander leaves in her routine. I thought rasoise should also educate the various benefits of routine ingredients. So let’s start with coriander leaf.
Coriander leaf also known as Cilantro, Chinese Parsley or Dhania, is common in every Indian kitchen. It is used for garnishing, making different chutneys, as an ingredient in many food recipes such as parathas, and sandwiches. Kothimbir vadi is the maharashtrian recipe with main ingredient as coriander leaves. Its dark green color makes it more attractive and appealing to use. 🙂 🙂
Coriander leaf has a great medicinal value. It is good source of roughage and fibre, thus relieving gastrointestinal problems and helps in digestion.
Raw chewing of coriander leaves, early morning, empty stomach, helps in controlling hypothyroidism.
It is great source of essential minerals and vitamins. Also, being rich in iron, it helps people with lower hemoglobin level and cures anemia. I also contain antioxidants which promotes a healthy body.
It is also effective in curing skin ailments when used with turmeric powder.
So, including coriander leaf in our daily routine food can help fighting many deficiencies.
Coriander leaf must be having certain other benefits as well. These were the benefits which we come to know in our day to day conversations with others. Hope this article is useful for all. 🙂