Soya Chaap Masala - Non veg taste for vegetarian

Soya chap is a good alternate for non-vegetarian dish ,if cooked the same way as non-veg it taste like chicken only.Also it a good source of protein

Ingredients >>>

Soya Chaap        500 gm
Onion                 3
Tomato              4 Meduium size   
Ginger paste
Garlic
Cumin Sees         2 tsp
Coriander seeds  2 tsp
Tomato Sauce     2 tbsp
Amchoor Pdr      2 tsp (dry mango powder)
Red Chilly pdr    as per your taste
Coriander Leave 3 Pieces
Salt                     - as per your taste


Procedure >>>

Boil soya  chaap for 5 Minutes
Crush Onion,tomatao,Ginger and Garlic
Squeez out water from the soya chaap and deep fry in oil (i prefer mustard oil for good taste)
Cut soya chaap into pieces
Heat oil in a pan
Add some coriander seeds in the oil and fry it
Add the crushed Onion,tomatao,Ginger and Garlic into the hot oil and fry for few minute
Add  all the spices and fry for few second
Put some water boil the water till the other content mix properly with the water
Put the chopped Soya chaap into  the curry
Cover the content and cook for approx 5 min
Serve with roti or rice


Done...

Delicious Rajma Masala

Rajma Masala is  a very common indian home cuisines and is consumed mostly in northen  india ,Its a spicy dish that is server with rice or Chapati (Indian Bread)

 

Ingredients >>>

Red kidney beans (Rajma), soaked overnight      1 ½ cups

Oil     3 tbsp

Bay leaves   2

Cinnamon 2 sticks

Cloves 3-4

Hing ¼ tsp

Cumin seeds/Jeera 1 tsp

Black cardamom ( moti elaichi) 1

2 medium Onions, finely sliced       

Ginger, chopped   1 inch piece

Garlic, chopped    5-6 cloves

2 medium Tomatoes, pureed  

Coriander powder 1 tablespoon

Cumin powder     1 teaspoon

Red chili powder  2 teaspoons

Turmeric powder  ½ teaspoon

Garam masala powder   2 teaspoon

Salt to taste

Method >>>

1. Pressure cook rajma with five cups of water and salt till totally cooked and soft.
2. Heat oil in a deep pan and add jeera and hing.
3. When it splutters, add bay leaves, cinnamon, cloves, black cardamom and onions on medium flame.
4. After 1 min, add ginger and garlic and continue to sauté till the mixture turns golden.
5. Add tomato puree, mix and continue to cook on low flame.
6. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. This will take about 10-12 mins.
7. Turn off the gas and blend this mixture in a blender/grinder.
8. Add this masala paste in the rajma and mix.
9. Adjust salt and add Garam masala powder.
10. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Mash a little to make the gravy thick.
11. Serve hot with steamed rice.

Paneer Masala with Roti or Paratha

Ingredients >>>

250 grams (12 oz.) paneer.
2 tomatoes
1/2 teaspoon chilli sauce (optional)
3 tablesppons ghee
ghee for deep frying
salt to taste.

Below ingredient should be crushed into paste >>>

1 large onion
1 tablespoon khus-khus
1 tablespoon grated fresh coconut
2 sticks cinnamon
2 cloves
10 peppercorns
6 red kashmiri chillies
3 teaspoons coriander seeds powder
one and half teaspoons cumin seeds
6 coves garlic
Ginger

Procedure >>>

1. Cut the paneer into long pieces  and deep fry in ghee.

2. Chop the tomatoes.

3. Heat the ghee in a vessel. Fry the paste for at least 3 to 4 minutes

4. Add the paneer pieces, cream, chilli sauce, salt and one teacup of water and cook for 10 minutes.

Serve hot with roti or paratha ...

Food from India - Punjabi Chole

Chole is very nutritious and used for making many dishes ,One of these is Punjabi chole which contains gravy and is very spicy ....

Ingredients >>>
ingredients for the chole
1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana)
2 medium sized onions chopped
3 medium sized tomatoes chopped
1 tsp ginger paste or coarsely ground ginger
1 tsp garam masala
1 tsp chilly powder
1 tsp amchur powder
2 green chillies
1 tbsp oil
salt as per taste

Spices >>>
4-5 black cardamoms
1 inch cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds (jeera)
1 and half tsp coriander seeds (dhania)
1 and half tsp fennel seeds (saunf)
2 red chillies

Procedure >>>

•  Wash and soak the chole (chickpeas) in enough water overnight.
• .In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles.
• In a fry pan, dry roast all the spices mentioned above till brown.
• On a slow or moderate flame you can roast the spices.
• Once they are cooled, grind them into a fine powder
• Add some oil in the fry pan. Once the oil becomes hot, add the chopped onions.
• Now add the ginger paste.
• Add the chopped tomatoes and  little salt so that the tomatoes gets cooked fast
• Add the powdered spices to the onion-ginger-tomato mixture. cook for 2 minute.
• Now add the boiled chole with a little quantity of its remaining water.
• Simmer for 5-7 minutes.
• Add a small quantity of amchur powder.
• Garnish with chopped onions and cilantro leaves.
• Serve the punjabi chole with rotis.

Shahi Paneer from India

Shahi means royal. Shahi in Hindi means royal so the dish prove its true meaning .The recipe of shahi paneer is very simple.

Ingredients for Shahi Paneer:

• 250 Grams Paneer
• 1 Onion - finely chopped
• 3-4 Tomatoes - finely chopped
• 1/4 cup beaten curd
• 8-10 Cashews (Raw)
• 2 Green Chilies, finely chopped
• 1/2" piece Ginger, finely chopped
• 1 large garlic clove, finely minced
• 2-3 Cardamoms  crushed
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin powder
• 1 teaspoon ground coriander powder
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Red Chilly Powder
• 2 teaspoon Tomato Sauce
• 2-3 tablespoon oil
• 1/2 cup Water
• Salt to taste

How to make Shahi Paneer:

Cut the paneer into small Pieces . Soak cashews in warm milk for 20-30 mins and then blend it. Keep cashew paste aside.

To prepare Shahi Paneer, heat oil in a frying pan. Add chopped onion and fry till it gets light brown. Now add ginger, garlic, cardamoms and green chilies. Then add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder and salt . Stir the mixture and fry it for 5-6 mins. Add chopped tomatoes and cashew paste and cook it for 5-6 mins.

Add crushed curd, tomato sauce and cook it further. Add water based on the thickness of the gravy required . Add paneer cubes and gently simmer it for few minutes.

Garnish it with grated paneer and chopped cilantro leaves.