Thursday, 18 December 2014

MATAR PANEER


Mattar paneer is a north Indian vegetarian  dish consisting of peas and  cheese in a tomatogravy, spiced with garam masala. It is often served with rice and an Indian type of bread.
 

Preparation time: 10 minutes 
Cooking time: 30 minutes 
Serves 4-6



INGREDIENTS:

 
1-2 green chilli
1 tsp of grated ginger 
1 tsp of red chilli powder 
2 tsp of coriander powder 
1/2 tsp of turmeric powder 
1tsp-cumin seed
1.5 cups of chopped, ripe tomatoes 
1/2 cup of cashew nuts, soaked in water for 30 mins 
1 heaping tsp of canned tomato paste 
3/4 cup of fresh or frozen shelled green peas 
1.5 cups of cubed paneer 
1 pinch of kasuri methi (dried fenugreek leaves) 
1 tsp of garam masala
1 tbsp of cream 

1/4 cup of chopped coriander leaves (cilantro), for garnish 
2 tbsp of oil 


 
METHOD

 
Heat oil in a pan ,put the cumin seed, hing and turmericpowder then add coriander powder.. sauté again for a minuits. add tometo, ginger paste ,green chilli paste and sauté for minuites. grind the soaked cashew nuts with some water. to a smooth paste. Fry sauté for 5 min. Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside.addpeas and fried cheese in mixture .  Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick. Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well.add cream for delicious taste Steaming hot Matar Paneer is ready! 
HAPPY COOKIN
by
zebaTasnim



Tuesday, 16 December 2014

SPICY AND CRUNCHY OMELETTE



Eggs are widely used in many types of dishes, both sweet and savory, including many baked goods.
Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled,
and omelettes .kids like omelette very much……..


Ingredients-
2 eggs, (beaten),1 onion chopped,1/2tsp chopped ginger,1-2 freshly chopped green chilli, few
coriander leaves,1 firm tomatoes chopped,1 small potato chopped,20mg-20mg-boi corn,boiled
peas, Cheddar cheese20mg, fresh cream 1tbs,2tsp-oil,(veg oil)….. salt and black pepper.
Ø Add the chopped ingrediens and salt ,pepper
Ø Add all things except oil. Beat the egg properly. Mix well and lastly add fresh cream.
Ø Heat the oil in non stick pan,
Ø Pour the beaten egg mix er andreduce the heat.
Ø Cover and cook until the bottom layer is brown/turn the omelette and sprinkle with cheese.

Ø Place under the hot grill and cook until the egg sets and the cheese has melted.

Ø Garnish the coriander and serve with salad for a light lunch. Or breakfast.



Hydrabadi Chicken Biryani

Hydrabadi Chicken Biryani
 This dish,hydrabadi chiken biryani,is mainly prepared for important 

  occasions, and  it is truly  fit for royality. Every cook in India   has a subtle 


   variation which is kept a closely guarded secret……………..
Ingredients:
·        400 gms whole chicken
·        2 cups basmati rice
·        4 onions sliced
·        2 cups fresh yogurt
·        2 tbsp ginger-garlic paste
·        5-6 green chillies chopped
·        1 tsp red chilli powder
·        1/2 tsp turmeric powder
·        2 tsp coriander powder
·        1 tsp green cardamom powder
·        1/2 tsp garam masala powder
·        1/2 fresh lemon juice
·        A pinch of saffron
·        2 tbsp milk
·        1 cup fresh coriander leaves chopped
·        2 tbsp fresh mint leaves chopped
·        4 tbsp ghee
·        Vegetable oil
·        Salt to taste
Whole garam masala:
·        1 bay leaf
·        1 black cardamom
·        2-3 peppercorns
·        1/2 inch cinnamon stick
·        1/2 tsp carom seeds
·        2-3 cloves
·        1 dried red chilli
How to make Hyderabadi Chicken Biryani:
    In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.

.    Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander 

powder, garam masala and lemon juice.


.    Mix well. Add the pieces of chicken, also add 2 tsp oil.

.    Keep this marinated chicken aside for about 2-3 hours.

.    Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden 

brown in color. Keep aside to cool.


    In a blender combine half of the fried onion, green    chillies, ginger, garlic, mint leaves and coriander 
    leaves.
.   Blend to make a smooth paste    soak  the saffron     in the milk and keep aside, as it will be used later

.    Wash the rice thoroughly in water, soak for about      10 minutes.    Boil the rice in plenty amount of 



     water, add salt and whole garam masala.    When      the rice are 3/4th done then drain water  and


   keep in the sieve.   Remove out the whole garam masala ingredients, as they were just for flavoring 


rice, which is quite done.   Heat the pan or kadhai, melt 2 tbsp of ghee.    Now 
cover the chicken with the layer of rice. Sprinkle some fried onions, cardamom powder, chopped coriander and saffron. add the remaining ghee  Cover the pan with 

       tight lid

  
  Leave to cook for about 20-22 minutes on low        flame.    Check twice in                  between 

        Check the tenderness of chicken, if it is cooked    fully, then turn off the      gas.
       garnish with nuts mixture and serve with raita.


.
HAPPY COOKING.
ZEBA TASNIM
AL-JUBAIL






Paneer Kadahi

Paneer kadahi
Recipe Servings
:
4
Recipe Cook Time
:
30 Minutes
..................................................................
Cottage cheese (paneer) pieces cooked in thick gravy retaining the aroma of varied spices
  





Ingredients
2 cups cubed (500 gm)paneer (cottage cheese)
2 onion medium sizes
1 capsicum,1 onion and 1 tometo  in square peices

3-4 green chillies-slit a little

1 tsp ginger paste 
2 ripe tometoes



1/4 cup oil (clarified butter)

2 tsp cumin seeds

2 bay leaves

1/2 tsp turmeric

1 Tbsp salt

1/2 tsp garam masala

1/2 tsp powdered red pepper

1 Tbsp powdered coriander
1/2tsp-cumin powder
1tsb kasuri methi
1tbs-fresh cream
      1Tbsp chopped coriander leaves - for garnish

Method

Heat the oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion ,then add ginger and garlic paste. Saute till a light brown. 

Add the tometo puree, turmeric, salt, coriander powder, cumin powder,, red
pepper and the garam masala powder, and stir-fry till the fat separates. Add
kasuri methi, rough chopped capsicum,tometo, onion, then

Add the paneer and the green chillies and saute over high heat till the paneer
is well mixed with the masalas.cover the lid and after five min you

Serve the kadhai paneer hot, garnished with the  cream , ginger,and coriander
leaves.




Thursday, 3 April 2014

Freezing fresh coriander


 Freezing fresh coriander


  
Fresh coriander is widely used in  Indian cooking .Its flavor and aroma make it an important ingredient, ,and the fresh leaves make a attractive garnish. Buy bunches of coriander and freeze what is not required immediately.

v Cut off the roots and any thick stalks, retaining the fine stalk

v Wash the leaves in cold water and leave in a strainer to drain.

v When the leaves are dry, rap them in tissue paper and lastly rap in almunium foil. Keep it in freeze.

Saturday, 29 March 2014

pulao receipe

Pulao rice receipe

 The secret of a perfect  pulao is to the  rice thoroughly, then soak it briefly. This  soften and moistens the grains, enabling the rice to absorb moisture during cooking.
Tasnim kitchen
 Tasnim kitchen
 
Ingredients-

v 500 gms- basmati rice, soaked in water for 20-30 minutes.

v 2 onion, chopped

v 1-2 carrot

v 1 capsicum

v 20 gm-golden raisins

v 20gms-cashew nuts

v 15ml-Ghee

v Whole garam masala(bayleaf, cardmom, clove,)

v 1 tsp-Caster suger

v 2 pinc- saffron(soaked in warm milk)

v 4 cups-water

v 2 tbs- Fresh coconut crushed

v 1 bunch – coriander leaves


v Heat the oil in a large pan and fry the onion for a few minutes over a medium heat until it start to soften.

v Add nuts and fry till it get brown color and remove from the oil.

v Add whole garammasala in the ghee.

v Add chopped vegetable and soaked rice.fry  for about 10 minutes.stiring constantantly to prevent the rice from sticking to the base of the pan. Stir in the crushed chilli.

v Pour the water and stir well. Bring to the boil,then lower the heat.cover and simmer  for 10 minutes.

v Sprinkle the suger onion nuts, fresh coconut, coriander leaves an saffron milk. Cover tightly and steam over a low heat until the rice is tender, then mix with a fork.

v Serve hot with salad and chiken curry.

HAPPY COOKING

Monday, 24 March 2014


How to make  an idli batter at home


Idli is the popular dish in south india. You prefer making idli dosa batter at home. Even at times of busy schedule you would rather choose upma,  chapathi  etc to idli, dosas using store bought batter. I love idlis best with coconut chutney.Check out coconut chutney which is my fav. Sambar is the best combo! Hotel idli ratio is different from homemade ones.

Idli, Dosa Recipe - Ingredients


Idli rice - 3 cups (700 gms)
Whole urad dal (no skin variety) - 1/2 cup (110 gms)
Fenugreek seeds- 1/2 tsp
Water - as needed
Salt - to taste

 

Method:

1. Measure each ingredient as per the above measurement and keep seperately. Soak rice, urad dal with fenugreek seeds in water each seperately for atleast 2 to 3 hours.

2. Then drain water from urad dhal+fenugreek seeds and add it to the grinder. Sprinkle water then and there and grind it. Its always better to stand near atleast during the final stage of till the proper consistency is reached. Keep sprinkling water in between at regular intervals. The batter should be light and nice fluffy.


 

3. Collect the urad dhal batter in a container hold the. Now drain water from rice and add it to the grinder, sprinkle little water and start grinding.Grind it for 30mins on the whole, keep adding water in between. Grind it smoothly with a slight coarse texture. The rice batter should be slightly thicker than urad dhal batter


4. Now mix the rice batter and urad dhal batter, add salt and mix well. Keep aside in a warm place to ferment well for atleast 8 - 10 hours. you can see the fermented batter with a porous look. If you see the batter would have raised well and now your idli dosa batter is ready to use.

5. Take a laddle full and add it to the idly pan and steam it for 10-12mins. Sprinkle little water and carefully slide around the edges to take the idlis

Hot soft idlis ready to be served.


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