Palak Paneer

Here's the complete process to cook Palak Paneer, a popular Indian dish made with spinach and cottage cheese (paneer). I'll include the ingredients, time required, cooking process, and approximate calorie information for your reference.

Ingredients:

• 2 bunches of fresh spinach leaves (about 500g)
• 200g paneer (cottage cheese), cubed
• 2 medium-sized onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped (adjust according to your spice preference)
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to your spice preference)
• 1/4 cup fresh cream
• 2 tablespoons oil or ghee (clarified butter)
• Salt to taste

Cooking Time: Approximately 45 minutes. Serves: 4

Calorie Information (Approximate):

• Palak Paneer (1 serving): 250-300 calories
• Basmati Rice (1 cup cooked): 200-250 calories
• Naan (1 piece): 150-200 calories

Now, let's move on to the cooking process:

1. Wash the spinach leaves thoroughly. Bring a pot of water to a boil, add the spinach leaves, and blanch them for 2-3 minutes. Drain the water and immediately transfer the spinach to a bowl of cold water to retain its green color. Drain again and blend the spinach into a smooth puree. Set aside.
2. Heat oil or ghee in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
3. Add the finely chopped onions and sauté until they turn golden brown.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute or until the raw aroma disappears.
5. Add the finely chopped tomatoes and cook until they become soft and mushy.
6. Now, add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute to let the spices release their flavors.
7. Add the spinach puree and salt to taste. Stir everything together and let it simmer for 5-7 minutes. Adjust the consistency by adding water if necessary.
8. Add the cubed paneer to the spinach gravy and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
9. Finally, add fresh cream and stir gently. Cook for a minute or two, then turn off the heat.
10. Palak Paneer is now ready to be served. Garnish with a dollop of fresh cream if desired.

Serve hot with steamed rice, naan, or roti.

Please note that the calorie information provided is an approximate estimate and may vary based on the specific ingredients and cooking methods used.

  

Paneer Pasanda

Paneer Pasanda is a delicious and popular Indian dish made with paneer (Indian cottage cheese) that is stuffed with a rich and flavorful filling. It is typically served with a creamy and aromatic gravy. Here is a detailed recipe for Paneer Pasanda, including the ingredients, cooking steps, calorie information, and some tips:

 

Ingredients:

 

For the paneer stuffing: 

• 200 grams paneer (Indian cottage cheese), cut into thick slices
• 2 tablespoons grated khoya (dried milk solids)
• 2 tablespoons finely chopped cashews
• 2 tablespoons finely chopped raisins
• 1 tablespoon finely chopped green chilies
• 1 tablespoon chopped coriander leaves (cilantro)
• 1/2 teaspoon garam masala (Indian spice blend)
• 1/2 teaspoon red chili powder
• Salt to taste

For the batter:

• 2 tablespoons besan (gram flour)
• 1/2 teaspoon red chili powder
• A pinch of turmeric powder
• Salt to taste

For the gravy:

 

• 2 tablespoons ghee (clarified butter)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup fresh cream
• 1 tablespoon chopped coriander leaves (cilantro) for garnish

Cooking Steps:

Step 1

In a bowl, mix together grated khoya, chopped cashews, raisins, green chilies, coriander leaves, garam masala, red chili powder, and salt to prepare the paneer stuffing.

Step 2

Take the paneer slices and carefully make a slit in the center of each slice, creating a pocket for the stuffing.

Step 3

Stuff each paneer slice with the prepared stuffing mixture and set aside.

Step 4

In a separate bowl, prepare the batter by combining besan, red chili powder, turmeric powder, and salt. Add water gradually to make a smooth batter.

Step 5

Dip each stuffed paneer slice into the batter, ensuring it is coated evenly.

Step 6

Heat ghee and oil in a pan over medium heat. Place the coated paneer slices in the pan and cook until golden brown on both sides. Remove and set aside.

Step 7

In the same pan, add cumin seeds and let them splutter. Then, add ginger-garlic paste and sauté until fragrant.

Step 8

Add finely chopped onions and cook until they turn translucent.

Step 9

Add tomato puree and cook until the oil separates from the mixture.

Step 10

Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.

Step 11

Gradually add fresh cream, stirring continuously to incorporate it into the gravy.

Step 12

Add water to adjust the consistency of the gravy and let it simmer for a few minutes.

Step 13

Place the cooked paneer slices into the gravy and simmer for a couple of minutes to allow the flavors to blend.

Step 14

Garnish with chopped coriander leaves (cilantro) and Serve hot with naan, roti, or rice.

Calorie Information

The calorie content in Paneer Pasanda can vary depending on portion size and specific ingredients used. As a rough estimate, a serving of Paneer Pasanda (approximately 150 grams) contains around 300-350 calories. This can vary based on the amount of ghee, oil, and cream used in the recipe.

Tips:

• To enhance the flavor of the paneer stuffing, you can add a pinch of cardamom powder or nutmeg powder.
• If you prefer a spicier dish, adjust the amount of green chilies and red chili powder according to your taste.
• Ensure that the paneer slices are thick enough to hold the stuffing without breaking.
• Use fresh paneer for better taste and texture. If using store-bought paneer, soak it in warm water for 15-20 minutes before using to soften it.
• While frying the paneer slices, make sure the oil is adequately heated to ensure a crisp and golden brown coating.
• For a healthier version, you can bake the stuffed paneer slices in a preheated oven at 180°C (356°F) for about 15-20 minutes instead of deep-frying them.
• Adjust the consistency of the gravy by adding more or less water, according to your preference.

Enjoy your homemade Paneer Pasanda with its rich flavors and creamy gravy!

Palak Paneer with Mushrooms

 Palak paneer with mushrooms is a delicious and nutritious dish made with spinach, mushrooms, and paneer cheese. It is a popular dish in India and is often served with naan or rice. Palak paneer with mushrooms is a good source of vitamins, minerals, and antioxidants. It is a good source of:

• Vitamin A: Vitamin A is important for vision, growth, and immunity.
• Vitamin C: Vitamin C is important for the immune system and helps to protect the body from damage caused by free radicals.
• Iron: Iron is important for carrying oxygen in the blood.
• Calcium: Calcium is important for strong bones and teeth.
• Potassium: Potassium is important for regulating blood pressure.

Palak paneer with mushrooms is also a good source of fibre, which can help keep you feeling full and promote digestive health.

Health Benefits of Palak Paneer with Mushrooms

Palak paneer with mushrooms has several health benefits, including:

• Improved vision: The vitamin A in spinach is essential for vision, and palak paneer with mushrooms is a good source of this nutrient.
• Strong bones: The calcium in spinach and paneer cheese is important for strong bones.
• Healthy immune system: The vitamin C in spinach and the antioxidants in mushrooms can help to boost the immune system.
• Reduced risk of heart disease: The fibre in spinach and mushrooms can help to reduce the risk of heart disease.
• Weight loss: The fibre in spinach and mushrooms can help you to feel full, which can help you to lose weight or maintain a healthy weight.

Ingredients

• 1 bunch of spinach, washed and chopped
• 1 pound mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chilli powder
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon salt
• 1/4 cup oil
• 1 cup water
• 1/2 cup heavy cream
• 1/2 cup cubed paneer cheese

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion and cook until softened and translucent. Add the garlic and ginger and cook for 1 minute more.
2. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala powder, and salt and cook for 1 minute more.
3. Add the mushrooms and cook until they are softened and browned.
4. Add the spinach and water and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the spinach is wilted.
5. Stir in the heavy cream and paneer cheese and cook until heated through.
6. Serve hot with naan or rice.

Cooking time

• 30 minutes

Tips

• For a richer flavour, you can add a dollop of ghee to the pan before adding the onion.
• If you don't have paneer cheese, you can substitute tofu or another Indian cheese.
• You can adjust the spices to your liking. If you like a spicier dish, add more red chilli powder. If you prefer a milder dish, add less red chilli powder.
• Serve with naan or rice. Palak paneer is traditionally served with naan, a type of Indian flatbread. You can also serve it with rice.

 

 

 

Scrambled Eggs

 

Indian Scrambled Eggs, also known as Anda Bhurji, are a popular and delicious breakfast dish in India. It is made by scrambling eggs with a flavorful combination of spices, herbs, and vegetables. The dish is easy to prepare and can be customized according to individual preferences. Let's take a look at the preparation process, cooking time, ingredients, and estimated calorie content.

Ingredients

• Eggs: 4
• Onion: 1 medium-sized, finely chopped
• Tomato: 1 medium-sized, diced
• Garlic: 2-3 cloves, minced
• Green Chilies: 1-2, finely chopped (adjust according to spice preference)
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1/2 teaspoon (adjust according to spice preference)
• Cumin Powder: 1/2 teaspoon
• Salt: To taste
• Oil or Ghee: 1 tablespoon
• Coriander Leaves: For garnish

Preparation Process:

Step 1 

Heat a non-stick pan or skillet over medium heat and add a tablespoon of oil or ghee.

Step 2

Once the oil is heated, add finely chopped onions and sauté until they turn translucent.

Step 3

Add minced garlic and green chilies, and cook for another minute.

Step 4

Now, add diced tomatoes and cook until they become soft and mushy.

Step 5

Beat the eggs in a separate bowl and pour them into the pan.

Step 6

Stir the eggs continuously to scramble them.

Step 7

Add spices like turmeric powder, red chili powder, cumin powder, and salt according to taste.

Step 8

Continue cooking until the eggs are fully cooked and the desired consistency is achieved.

Step 9

Finally, garnish with chopped coriander leaves and serve hot with bread, roti (Indian bread), or pav (bread rolls).

Cooking Time

The cooking time for Indian scrambled eggs is approximately 10-15 minutes, depending on the quantity and the desired consistency of the eggs.

Total Calorie Content

The calorie content of Indian scrambled eggs can vary based on the quantity of ingredients used and the cooking method. On average, one serving of Anda Bhurji (approximately 2 scrambled eggs) contains around 150-200 calories. However, please note that this is an estimate and the calorie content may vary depending on the specific ingredients and cooking techniques used.

Remember, you can adjust the spice levels and add additional vegetables like bell peppers or spinach to enhance the flavor and nutritional value of the dish. Enjoy your delicious Indian scrambled eggs!

 

Eggs Bhurji

 

"Eggs Bhurji" is a popular Indian dish made with scrambled eggs cooked in a flavorful blend of spices, vegetables, and herbs. It is a quick and easy recipe that is enjoyed as a breakfast item or even as a side dish with roti (Indian bread) or rice. Here's how you can prepare Eggs Bhurji:

Ingredients:

• 4 eggs
• 2 tablespoons oil or ghee
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped (adjust according to your spice preference)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Cooking Processes

Step 1

Heat oil or ghee in a pan or skillet over medium heat.

Step 2

Add the chopped onions and sauté until they turn golden brown.

Step 3

Add the green chili and chopped tomatoes to the pan. Cook until the tomatoes become soft and pulpy.

Step 4

Now, it's time to add the spices. Sprinkle turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well with the onion-tomato mixture.

Step 5

Break the eggs directly into the pan and mix them with the spiced onion-tomato mixture. Stir continuously to scramble the eggs.

Step 6

Cook the mixture on medium heat, occasionally stirring, until the eggs are fully cooked and the spices are well incorporated.

Step 7

Once the eggs are cooked to your desired consistency, turn off the heat.

Step 8

Garnish with freshly chopped coriander leaves.

Cooking Time

The cooking time for Eggs Bhurji is approximately 15-20 minutes.

Calorie Content

The calorie content of prepared Eggs Bhurji can vary based on the quantity and quality of ingredients used. However, on average, a serving of Eggs Bhurji (about 100 grams) contains approximately 180-200 calories.

Enjoy your delicious and flavorful Eggs Bhurji as a hearty breakfast or a fulfilling side dish with your favorite accompaniments!

 

Chole Bhature

 

Chole Bhature is a famous and popular dish in North India. It is loved by people all across India. The dish is comprised of two main components - Chole, which is a spicy and tangy chickpea curry, and Bhature, which is a deep-fried, fluffy bread made with flour. The chickpea curry, or Chole, is made by cooking boiled chickpeas with a blend of aromatic spices, including cumin, coriander, turmeric, and garam masala. The curry is then simmered with tomato puree, ginger, garlic, and green chillies to create a rich and flavorful gravy. The dish is served with a sprinkle of fresh coriander leaves and a squeeze of lemon juice to enhance the flavour.

Bhature, on the other hand, is a soft and fluffy bread that is made by kneading flour with yogurt and a few other ingredients. The dough is then rolled out into small circles and deep-fried until golden brown. The bread is usually served hot and puffed up, making it a perfect accompaniment to the spicy and flavorful Chole. Chole Bhature is often served as a hearty and filling breakfast or brunch dish. It can also be consumed and enjoyed as a main course for lunch or dinner. The dish is famous for its bold and spicy flavors, and it is a favorite among street food lovers in India.

Ingredients

• For the chole:

• 1 cup chana dal (split chickpeas)
• 2 bay leaves
• 1 inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 1/2 cup chopped cilantro
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon oil

• For the bhature:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup curd
• 1/2 cup water
• 1 tablespoon oil

Instructions

1. To make the chole, rinse the chickpeas in water until the water runs clear. Soak the chickpeas in water for at least 6 hours or overnight.
2. Drain the chickpeas and add them to a pressure cooker along with 3 cups of water, 2 bay leaves, 1 inch cinnamon stick, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala powder, and 1 teaspoon salt.
3. Close the pressure cooker and cook on high heat for 5 whistles. Let the pressure release naturally for 10 minutes, then open the pressure cooker.
4. Heat the oil in a pan over medium heat. Add the onions and cook until softened and translucent. Add the garlic and ginger and cook for 1 minute more.
5. Add the turmeric powder, red chili powder, garam masala powder, and salt and cook for 1 minute more.
6. Add the chickpeas and their cooking liquid to the pan and bring to a simmer. Cook for 10 minutes, or until the gravy has thickened.
7. Stir in the cilantro and serve hot with the bhature.

To make the bhature:

1. In a large bowl, combine the flour, baking powder, and salt.
2. Make a well in the center and add the curd, water, and oil.
3. Mix until a soft dough forms.
4. Knead the dough for 5-7 minutes, or until smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 1 hour.
6. After 1 hour, divide the dough into 12 equal pieces.
7. Roll out each piece of dough into a circle about 6 inches in diameter.
8. Heat the oil in a deep pan over medium heat.
9. Fry the bhaturas in batches until golden brown and puffed up.
10. Drain the bhaturas on paper towels and serve hot with the chole.

Calories

• Chole Bhature is a high-calorie dish, with about 1,000 calories per serving.
• If you are watching your calorie intake, you may want to make half-size bhaturas or serve the chole with a side of salad.

Tips:

• For a richer flavor, you can add a dollop of ghee to the chole gravy.
• If you don't have time to soak the chickpeas overnight, you can quick-soak them by bringing them to a boil in water, then removing them from the heat and letting them sit for 1 hour.
• The bhaturas can be made ahead of time and stored in an airtight container at room temperature for up to 24 hours. When ready to serve, reheat the bhaturas in a hot oven or toaster oven until warmed through.

 

Aloo Gobi

 

Aloo Gobi Sabji is a popular and delicious North Indian dish with cauliflower and potatoes. It is a vegetarian dish that is packed with flavor and nutrition. The cauliflower and potatoes are first sautéed in oil along with a blend of aromatic spices such as cumin, coriander, and garam masala, which gives the dish a rich and distinct flavor. The dish is finally prepared with a sprinkle of fresh coriander leaves for added freshness and flavor. Aloo Gobi Sabji is a versatile dish that is enjoyed as a main course with roti or rice or as a side dish to complement other Indian dishes. It is also a great dish to prepare for a quick and easy weeknight meal as it needs only a few basic ingredients. It can be ready in under 30 minutes. This Indian dish is delicious and nutritious, containing various vitamins and minerals from cauliflower and potatoes. It is a protein and dietary fiber source, making it a satisfying and healthy meal option. Overall, Aloo Gobi Sabji is a flavorful and wholesome dish perfect for those who enjoy Indian cuisine or want a new and exciting vegetarian dish.

Ingredients:

·         1 cauliflower head, cut into small florets

·         2 medium-sized potatoes, peeled and chopped into small cubes

·         1 onion, chopped

·         2-3 garlic cloves, minced

·         1-inch piece of ginger, peeled and grated

·         2-3 green chilies, chopped

·         1/2 tsp cumin seeds

·         1/2 tsp mustard seeds

·         1/4 tsp turmeric powder

·         1 tsp coriander powder

·         1/2 tsp cumin powder

·         1/2 tsp red chili powder

·         1/2 tsp garam masala

·         Salt to taste

·         2 tbsp oil

·         Fresh coriander leaves, chopped (optional)

Instructions:

1.      Wash the cauliflower florets and potatoes and keep them aside.

2.      Heat the oil in a large pan or wok over medium heat.

3.     Add the cumin seeds and mustard seeds to the pan and stir until they start to crackle.

4.    Add the chopped onion, minced garlic, grated ginger, and chopped green chilies to the pan and sauté until the onions turn translucent.

5.      Add the cauliflower and potato to the pan and stir well to combine.

6.    Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt to taste. Mix well so that the spices coat the vegetables.

7.      Cover the pan with a lid and let the vegetables cook on low heat for 15-20 minutes, stirring occasionally.

8.      Check if the vegetables are cooked by piercing them with a fork. If they're still hard, cover the pan and cook for a few more minutes.

9.   Once the vegetables are cooked, turn off the heat and garnish with chopped coriander leaves (optional).

10.  Serve the Aloo Gobi Sabji hot with roti or rice.

The calorie chart for Aloo Gobi Sabji can vary depending on the specific ingredients and quantities used. However, here is an estimate of the calorie content per serving of the recipe outlined above:

Cauliflower (1 cup): 25 calories

Potatoes (1 medium-sized): 130 calories

Onion (1 medium-sized): 44 calories

Garlic (2 cloves): 9 calories

Ginger (1-inch piece): 2 calories

Green chilies (2-3): 6 calories

Cumin seeds (1/2 tsp): 4 calories

Mustard seeds (1/2 tsp): 3 calories

Turmeric powder (1/4 tsp): 2 calories

Coriander powder (1 tsp): 5 calories

Cumin powder (1/2 tsp): 2 calories

Red chili powder (1/2 tsp): 3 calories

Garam masala (1/2 tsp): 4 calories

Salt (to taste): 0 calories

Oil (2 tbsp): 240 calories

Total calories: approximately 487 calories

Please note that this is just an estimate and the actual calorie content may vary based on the specific ingredients and quantities used.

Enjoy your homemade Aloo Gobi Sabji!