Paneer Tawa Masala

PANEER TAWA MASALA

Paneer Tawa Masala is a curry (semi-dry) recipe and a popular Indian side dish, which is so easy and quick to prepare that you may think of this as a food preparation when you have unexpected guests or as a vegetable dish after a hard day’s work. It can be served as a side dish with Rice Dal or as a vegetable dish with phulkas / chapatis / rotis / parathas. It can also be stuffed inside the bread to form a bread roll. 

This dish is prepared on a Tawa (Hindi term) / Griddle (English term), a concave shaped round pan, hence the name Paneer Tawa Masala. Tawa is used in Indian homes to prepare Dosa, Chapati, Cheela and other flat shaped Indian breads.

They are also used for shallow frying snacks like Aloo tikki and for dry roasting spices, nuts and seeds. Pav Bhaji is yet another item which is prepared on a Tawa.

If a Tawa is not available with you, then you may cook this dish in any medium sized skillet, kadhai/wok, or any other frying pan. This also prevents the food from spilling from the sides while cooking.

INGREDIENTS :

(1) 200 grams of Paneer (Cottage Cheese)

(2) 3 medium sized Onions, finely chopped (About 150 grams)

(3) 2 medium sized Tomatoes, chopped ( About 100 to 120 grams)

(4) 1 medium sized Capsicum (Green Bell (6) Pepper or Shimla Mirch), chopped (About 80 to 100 grams)

(5) 1 tea spoon of Ginger Garlic paste

(6) Half tea spoon of Ajwain (Carom seeds)

(7) 1 large Green Chilli finely chopped

(8) Half tea spoon of crushed Kasuri Methi (Dry Fenugreek leaves)

(9) 1 tea spoon of Coriander / Dhaniya powder

(10) 1/4 tea spoon of Turmeric / Haldi powder

(11) 1/2 tea spoon of Kashmiri lal mirch powder (if you want red coloured gravy / any other red chilli powder (if you want brown coloured gravy)

(12) Half tea spoon of Garam Masala powder

(13) 2 table spoon of Butter

(14) Salt to taste

(15) Coriander leaves for garnish.

Cuisine : Indian / North Indian

Serves : 3-4 persons.

Time required : 5 - 10 mins for preparation and 25 minutes for cooking = 30 - 35 minutes.

METHOD :

(1) Chop the Paneer (Cottage Cheese) into half inch sized cubes.

PANEER (COTTAGE CHEESE), cut into pieces

(2) Finely chop the Onions and Capsicum and green chilli. Coarsely chop the Tomatoes.

Chopping vegetables takes 5 - 10 mins and this is our preparation time.

CAPSICUM

From left to right and top to bottom in the image are : Paneer, finely chopped Onions, chopped Tomatoes, finely chopped Capsicum, Coriander leaves, finely chopped green chilli, ginger garlic paste, butter, Kasuri methi (Dry fenugreek leaves).

Garam Masala powder, Coriander / Dhania powder, Turmeric / Haldi powder and Red Chilli powder (From Top to bottom , left to right)

Salt and Ajwain (Carom seeds)

(3) All the ingredients set together.

(4) Take 2 table spoon of Butter on a Tawa / Griddle or a Medium sized Kadhai / Wok / or a Frying pan / Skillet. I have used a Kadhai.

When the butter melts, add Carom seeds / Ajwain and fry for few seconds or till aromatic.

(5) Add the Onions and sauté till they turn light golden in colour. This took me 4-5 mins on a low flame.

(6) Add finely chopped green chilli and Tomatoes now. Saute till the tomatoes turn mushy and are cooked. This took me 3-4 mins on a low flame.

(7) Add finely chopped Capsicum and sauté for 2 minutes.

(8) Add all the dry Indian spice powders like Turmeric powder, Red chilli powder, Coriander powder and Garam masala powder in measures as given in the ingredients list. 

Mix well.

(9) Add ginger garlic paste.

Mix well and sauté for a minute till the raw smell of the ginger garlic paste goes away. 

(10) As the masala has thickened a bit and the Capsicum is not cooked well, put 2 cups /  200 ml of water. I have shown the image of the cup I used to pour water. 

Also, add salt to taste. Mix well and let it simmer for 8 minutes on a low flame. Stir occasionally.

After about 8 minutes...

(11) Add the Paneer cubes and mix gently so that the masala / gravy coats the Paneer cubes evenly. As the gravy had thickened, I added 1 more cup of water of measure 100 ml.

Cook the Paneer for 2 - 3 minutes on a low flame. 

There is no need to cover the lid of the kadhai.

(12) Add crushed Kasuri methi (Dry Fenugreek leaves) and mix well. Stir well and cook for a minute and then switch off the flame.

After mixing and cooking for a minute....

(13) Our Paneer Tawa masala is ready. Transfer it onto a serving bowl.

PANEER TAWA MASALA

(14) Garnish the Paneer Tawa Masala with Coriander leaves.

PANEER TAWA MASALA

Serve it as an accompaniment to Chapatis or as a side dish with Rice Dal.

Dal Palak (With Onion and Garlic)

DAL PALAK (With Onion and Garlic)

INGREDIENTS :

(1) Arhar dal / Tuvar dal  / Split red gram and Dhuli moong dal  / Split yellow lentils, 50 gms each. That is half cup each. 

(2) Spinach / Palak, One and half cup chopped.

(3) 2 medium sized Onions, finely chopped.

(4) 2 small sized Tomatoes chopped, equal to 1 cup.

(5) 2 whole red Chillies 

(6) Clarified butter / Ghee - 2 table spoon

(7) 8 cloves of Garlic, finely chopped

(8) Half inch of Adrak / Ginger, finely chopped

(9) Turmeric / Haldi powder

(10) Garam Masala powder - 1 tea spoon

(11) Coriander / Dhaniya powder - 1 tea spoon

(12) Cumin / Jeera powder - Half tea spoon

(13) Asafoetida / Hing powder - 3 pinch

(14) Salt to taste

(15) Water for cooking

PREPARATION :

(1) Rinse the Spinach / Palak in water and cut off the stem part. Chop the spinach into medium sized pieces.

(2) Finely chop the Onions, Tomatoes and Garlic.

Pressure cooking dal:

(1) Rinse the Arhar dal and Moong dal couple of times in water. Drain the water very well and add the lentils in pressure cooker along with turmeric powder. Add 600 ml of water, enough for the dal to cook. 

Add little salt. Close the lid of the pressure cooker and cook the dal in it till it gives three three whistles. Turn off the gas stove flame and allow it to cool down and release the pressure.

(2) After the pressure cooker settled down on its own, open the lid and check the lentils to see if they are cooked well. You can do so by taking the lentils on a spoon and pressing with finger tips. If they form a smooth paste when pressed, then they are cooked.

(3) Add chopped spinach to the cooked dal. Mix well. Allow the spinach to cook in the dal for 5 - 8 mins on a medium flame without closing the lid of the pressure cooker this time. Then turn off the flame.

Tempering and preparing dal fry :

(1) Meanwhile, in another kadhai / wok or a pan, take 2 table spoon of clarified butter or ghee. Add Cumin seeds / Jeera and sauté for few seconds till they change colour or fragrant. 

(2) Add finely chopped Ginger and Garlic and sauté till the garlic becomes golden brown in colour and the raw aroma of Ginger and Garlic goes away. 

(3) Add Asafoetida / Hing powder.

(4) Then add finely chopped Onions along and sauté till they become light golden in colour. 

(5) Add 2 whole red chillies and sauté for 10 seconds.

(6) Then add chopped tomatoes and sauté till the tomatoes are mushy and cooked.

(7) Add the dry spice powders like Turmeric / Haldi powder, Red chilli powder, Coriander / Dhania powder, Cumin / Jeera powder and Garam masala powder in measures given in the ingredients list. Note that red chilli powder is optional or you may add very little amount of it. I used Half tea spoon of Kashmiri lal mirch powder to get orangish coloured Dal Palak.

The Onion Tomato - Ginger Garlic mixture is ready.

(8) Add the cooked Dal Palak from the pressure cooker into the kadhai with Onion Tomato - Ginger Garlic mixture. Mix well.

(9) Add little water if required depending on the desired consistency. For thicker dal, you may add little water or skip it. For thinner dal, add more water. Mix and stir well.

(10) Add salt to taste. Note that, salt was added during pressure cooking dal too. So add it accordingly this time to achieve the required taste. Mix well.

(11) Continue to simmer for 3-5 minutes. When the dal palak reaches the desired consistency, turn off the gas flame.

(12) Dal palak or Spinach dal is ready to serve. Take it onto a serving bowl and serve with steamed rice and Aloo bhujia as side dish. It also goes well with chapatis / rotis / phulkas and Jeera Rice.

Dal Palak

This is my first dal recipe in my blog and is the most basic one. Spinach / Palak is low in fat and also lower in cholesterol, high in protein and fiber. It is high in Vitamin A, C, E and K. It is extremely rich in Calcium, Iron, Folate and antioxidants. As it has high nutritional value, it can be cooked individually as a vegetable or as a combination with other vegetables. By cooking the fiber and mineral rich Spinach / Palak with proteinaceous dal, we get what is called Spinach dal / Dal palak recipe and this result is extremely delicious.

There are many different variations of this recipe. I will prepare many of them and share in future. Today, I begin with a simple and basic one.

You can prepare this recipe with any lentils of your choice, I have used Arhar dal / Tuvar dal  / Split red gram and Dhuli moong dal  / Split yellow lentils in this preparation. You can prepare with onion, ginger and garlic. It can also be prepared without garlic and onion. It can be prepared by adding only onion or only garlic in the tempering.

This dal palak goes really well with steamed rice or jeera rice. It can also be served with chapatis / rotis / phulkas or any stuffed parathas of your choice.

Here is the step by step recipe of this wonderful dish.

For dal palak we need the following ingredients.

INGREDIENTS :

(1) Arhar dal / Tuvar dal  / Split red gram and Dhuli moong dal  / Split yellow lentils, 50 gms each. That is half cup each. 

(2) Spinach / Palak, One and half cup chopped.

(3) 2 small sized Tomatoes chopped, equal to 1 cup.

(4) 2 whole Red Chillies

(5) Clarified butter / Ghee - 2 table spoon

(6) 8 cloves of Garlic, finely chopped

(7) Turmeric / Haldi powder

(8) Garam Masala powder - 1 tea spoon

(9) Coriander / Dhaniya powder - 1 tea spoon

(10) Cumin / Jeera powder - Half tea spoon

(11) Asafoetida / Hing powder - 3 pinch

(12) Salt to taste

(13) Water for cooking

METHOD :

(1) Wash the Arhar dal / Tuvar dal  / Split red gram and Dhuli Moong dal  / Split yellow lentils  thoroughly in water. 

(2) Also, rinse the Spinach / Palak in water and cut off the stem part. Chop the spinach into medium sized pieces.

Chopped Spinach / Palak

(3) In a pressure cooker, take the washed Arhar / Tuvar daal and Moong dal and add three glasses of water equal to 600 ml. You may take water sufficient to cook the dal. 

(4) Add the chopped Tomatoes.

(5) Add salt to taste. Close the lid of the pressure cooker and cook the dal in it till it gives three three whistles. Turn off the gas stove flame and allow it to cool down and release the pressure.

(6) Open the lid and add chopped spinach to the cooked dal. Add the dry spice powders like Turmeric / Haldi powder, Coriander / Dhaniya powder, Cumin / Jeera powder and Garam Masala powder. Mix well. Allow the spinach to cook in the dal for 5 - 8 mins on a medium flame without closing the lid of the pressure cooker this time. Then turn off the flame.

(7) In a tempering ladle, heat 2 table spoon of clarified butter / ghee and let it melt. Now when it is melt, add 3 pinch of Hing / Asafoetida powder and chopped garlic. Saute till the garlic turns golden brown.  Add 2 whole red chillies cut into half in the tadka / tempering and after sautéing for 10 seconds turn off the gas flame. Add this tempering  to the Dal palak. 

(8) Dal palak or Spinach dal is ready to serve. Take it onto a serving bowl.

(9) Serve with steamed rice and Aloo bhujia as side dish as shown in the image.

Bambino Vermicelli Vegetable Pulav

Bambino Vermicelli Vegetable Pulav is a perfect snack recipe. It can be prepared as a lunch box recipe for kids or as an evening snack. It is also known as Vermicelli pulav, Semiya upma or Vermicelli upma.

Adding vegetables to the Bambino Vermicelli makes it all the more nutritious and delicious.

Bambino Vermicelli Vegetable Pulav

INGREDIENTS :

(1) 200 gms / 2 cups of Bambino Vermicelli (roasted)

(2) 1 Onion, finely chopped

(3) 1 Tomato, finely chopped

(4) 1 Carrot, finely chopped

(5) 1 Potato, peeled and finely chopped

(6) 4 - 5 French Beans, finely chopped 

(7) Half cup of Frozen peas / fresh peas

(8) 3 tbsp of Vegetable oil

(9) 1 tea spoon of Mustard seeds

(10) 2 pinch of Asafoetida / Hing powder

(11) 1 tea spoon Coriander / Dhaniya powder powder

(12) Half tea spoon Cumin / Jeera powder

(13) 1 tea spoon Garam Masala powder. I used Maggi masala powder instead.

(14) Half tea spoon Turmeric / Haldi powder

(15) 1 whole green Chilli (Optional)

Cuisine : Indian
Serves : 2-3 persons
Time required : 30 minutes

METHOD :

(1) Take 3 table spoon of vegetable oil in a kadhai / wok. Add 1 tea spoon of Mustard seeds to the warm oil and once it splutters, add Asafoetida powder / Hing. 

(2) Add chopped Onion and fry till it turns light golden brown. Add chopped Tomato and fry till it turns mushy. Add all the dry masala powders. They are Coriander / Dhaniya powder, Cumin / Jeera powder, Turmeric / Haldi powder, Garam Masala powder or Maggi Masala powder, and mix well. 

(3) Add 2 glass of water to this tomato onion gravy. Allow it to boil. Add all the chopped vegetables like Potato, French beans, Frozen/ Fresh peas and one whole green Chilli chopped and allow it to cook. 

(4) Once the Vegetables are cooked add, the 2 cups / 200 gms of Bambino Vermicelli (roasted). Mix well. You may add 1 glass of hot water to this mixture or water enough for the Vermicelli to cook.

(5) Add salt to taste. Stir occasionally.

(6) Once the Bambino Vermicelli is cooked and the water dries up, turn off the gas flame. Our Vermicelli Pulav is ready.

Monaco Biscuit Canapes

Monaco Biscuit Canapes is also known as Biscuit Sev Puri or Monaco Sev Puri as we use Sev to garnish the canapes prepared with Biscuit as base.

MONACO BISCUIT CANAPES

It is a finger food prepared for kids. They are quick and easy to prepare and not only kids, but almost all of us like it. I was introduced to this tasty and simple recipe by my mother and later I tried various variations of this. I am sharing one simple Monaco Biscuit Canapes recipe here.

INGREDIENTS :

(1) 1 packet of Monaco biscuits or any salty biscuit.

(2) 2 table spoon of Nutralite butter 

(3) Nylon Sev

(4) Maggi Hot & Sweet, Tomato Chilli Sauce (Note, this chilli sauce serves as an alternative to chopped green chilli. I avoided green chilli.)

(5) 1 small Onion, finely chopped
(6) 1 small Tomato, finely chopped
(7) 1 medium sized Potato, boiled and mashed.
(8) Salt to Taste
(9) Pepper powder / Chaat masala powder (I used Chaat masala powder. Add very little amount as too much of it won’t taste good….. from my experience)

From left to right, top to bottom .... the ingredients are : Boiled and mashed Potato, finely chopped Onion, finely chopped Tomato, Nylon Sev, Nutralite butter, Chaat masala, Salt, Monaco biscuits and Maggi Hot & Sweet, Tomato Chilli sauce.

Cuisine : Indian
Category : Snacks / Appetizer
Serves : 2 persons
Time required : 20 minutes

METHOD :

(1) First boil a Potato and mash it. 
(2) Finely chop an Onion and a Tomato.
(3) Take 2 table spoon of Nutralite butter.
(4) Keep all the ingredients together.

All ingredients set together

(5) Take a bowl. Put the chopped Onion and chopped Tomato in it. Add the boiled and mashed potato too. Add grated Nutralite butter. Add salt to taste and pepper powder / Chaat masala powder.
Mix well gently with a spoon. 

(6) Take 6 pieces of Monaco biscuits on a plate.
(7) Put spoonful of the tomato, onion, potato mixture on each of the Monaco biscuit.
(8) Sprinkle Nylon sev on each of the Monaco biscuit with the mixture.
(9) Top it with Maggi Hot and Sweet, Tomato Chilli Sauce as shown in the image.

(10) The Monaco Biscuit Canapes is ready.

Ready to eat, MONACO BISCUIT CANAPES / BISCUIT SEV PURI