Paneer With Mixed Vegetable Curry

Step by step procedure with appropriate picture to explain how to make Paneer With Mixed Vegetable Curry. This is a dry dish which goes well with roti or phulka. A healthy, nutritious as well as tasty main course recipe. This can be given in lunch box for kids or even for elders, as it won't spill out  and also easy to pack. I am a big fan of paneer/cottage cheese and my husband is fan of vegetable curry, so this Paneer With Mixed Vegetable Curry satisfies both of our taste buds. Briefly, we have to cook a whole lot of veggies, spice it up and toss in the paneer cubes. Scroll down to see the full procedure to prepare a tasteful and flavourful main course - Paneer With Mixed Vegetable Curry.

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Preparation time:  20 min
Cooking time: 25 min
Serves: 4
Category: Side-dish/Main Course
Recipe by: Vidhya

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Ingredients

(1 cup = 250ml)

Paneer/Cottage cheese = 200 grams

Vegetables

All the below vegetables chopped and measured approximately two cup.
Potato -1 Medium sized chopped

Carrot - 1 finely chopped

Beans - 8 nos finely chopped

Sweet Corn - a handful

Capsicum/Bell Pepper - 1 (1/2 portion of red and 1/2 portion of yellow bell pepper)

Apart from above mentioned vegetables I also added,

Onion - 1 Medium sized finely chopped

Tomato - 1 Big finely chopped

Green Chilli - 1 finely chopped

Ginger - 1 tsp finely chopped

Garlic - 1 tsp finely chopped

Spices

Turmeric Powder - 1/2 tsp

Chilli Powder - 3/4 tsp/As per your taste

Crushed black pepper - 1 tsp

Garam masala - 1 tsp

Coriander Powder - 1/2 tsp

Salt - As per your taste
Extra Virgin Olive oil - 2 tablespoon

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Method

• Wash all the vegetables thoroughly and chop. Chop onion, tomato, green chilli, ginger and garlic. And also cube the paneer.

  

  Chopped Vegetables

  

  Chopped Capsicum/Bell Pepper

  

  Onion, chilli, ginger and garlic

  

  Paneer Cubes

• Take a pan/kadai, add 2 tbsp of oilve oil, When oil becomes hot add onion, green chilli, ginger and garlic. Fry onion until it becomes golden brown and raw smell from ginger and garlic should go off.
  
  
• Add the chopped tomato and cook until it comes mushy.
  
• Add all the vegetables except capsicum. Stir it, sprinkle little water to avoid the veggies get burnt. Add 1/2 tsp of turmeric powder.
  
• Close the pan with the lid and cook for 12 - 15 min. Stir occasionally. Sprinkle water if needed.
  
• Check whether the veggies are cooked.
  
• Then add the chopped capsicum and cook for a minute.
  
• Add the spices - 3/4 tsp chilli powder, 1 tsp pepper, 1 tsp garam masala powder, 1/2 tsp coriander powder and salt as per your taste. Give a stir and cook for 5 min.
  
• Now add the paneer cubes, gently stir and close the pan with the lid and cook for another 5 min in low heat.
  
  
• Garnish with coriander leaves and serve hot the Paneer With Mixed Vegetable Curry with roti/phulka.
  
  

Note:

• You can add any vegetable of your choice like broccoli, cauliflower. And you can also replace corn with peas.
• Here I used fresh corn kernels. You can use even the frozen one.

Broccoli Paratha

Step by step procedure with clear pictures to make a tasty and healthy paratha - Broccoli Paratha. Very simple to prepare, very delicious yet a very healthy recipe. Broccoli paratha can be served as breakfast or for dinner and it also goes well as lunch box food. Since broccoli veggie has a bland taste, I have included onion and a little amount of masala to enrich the taste of the paratha. I have tried few times making broccoli paratha with different procedures and this one comes out to be the best and hence I am sharing this in my blog. Try the recipe and post your comments. Click the link Broccoli Curry to see how to prepare another tasty broccoli recipe.

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Preparation time:  30 min
Cooking time: 5 min for making each paratha
Serves: 7 paratha
Category: Breakfast/lunch box/dinner/paratha
Recipe by: Vidhya

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Ingredients

(1 cup = 250ml)

Paratha dough

Wheat flour - 1 1/2 cups

Salt - As per your taste

Water - To make dough

Stuffing

Broccoli - 200 grams/ 1 1/2 cups grated

Onion - 1 Medium size finely chopped

Green chilli - 1 finely chopped

Extra virgin olive oil - 1 tablespoon

Chilli powder - 1/2 tsp

Garam masala - 1 tsp

Salt - As per your taste

Ghee/butter to make paratha

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Method

• Prepare dough for paratha as per your normal procedure/prepare dough as we for regular roti. Make firm dough. Knead the dough for at least 5 min to make soft paratha.
• To make stuffing, first wash the broccoli florets thoroughly in running water. Grate them and keep it aside.
  
• Finely chop the onion and green chilli.
  
• Now take a kadai/pan, pour a table spoon of oil. I used olive oil. When oil becomes hot throw in the chopped onion and green chilli.
  
• Fry for few seconds. Let onion retains its crispy texture. Add the grated broccoli. Just give a stir and add 1/2 tsp chilli powder, 1 tsp garam masala and salt as per your taste. 
  
  
• Fry it for a minute and stop cooking. Onion and broccoli should not be fully cooked, both should remain crispy and so the paratha tastes at its best.
  
• Transfer the stuffing into a bowl.
  

To make Paratha:

• Make a medium sized ball out of atta/wheat dough. Roll it to make flat roti of 5 - 6 inch. Fill the roti with stuffing, leaving the edges. When I make paratha, I always put more stuffing as I need an uniform and fullest taste throughout the paratha.
  
• Seal the edges and make a ball again. Dust it and roll it. You can make thin or thick paratha as per your wish.
  
  
• In a hot tawa, put the prepared paratha. Apply some ghee/butter. Flip to the other side and apply the same and cook until you see some brown spots and the paratha is ready to be served.
  
• Have hot Broccoli paratha with curd/tomato sauce.
  

Note:

• If you are making paratha for kids, you can avoid using green chilli.
• You can also add cumin/Jeera seed or roasted jeera powder.

Stuffed Peas Poori

Step by step procedure with photos to prepare a delicious and mouthwatering Stuffed Peas Poori. Most of us like poori and in this recipe we are going to make them taste heavenly by stuffing in peas and so it becomes extra tasty.

Pretty simple procedure - poori stuffed with cooked peas, onion, chilli, fresh coriander leaves along with little garam masala and salt. This recipe is tasteful, tempting and totally different from our regular poori. The texture would be - crispy outside while soft and flavourful from the core. This yummy poori doesn't require any side-dish as it taste awesome by itself. Making dough is similar to regular poori but here I have added a tablespoon of jeera(Cumin seeds) to improvise the taste. This is really good as kids lunch box food and also for a simple dinner. This is definitely a no fail recipe and so you can try them when you have guest or for family/friends get-together. Scroll further to see the detailed recipe-Stuffed Peas Poori

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Preparation time:  15 min
Cooking time: 5-7 min for making each poori
Serves: 10 poori
Category: Dinner/Poori recipe
Recipe by Vidhya

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Ingredients

(1 cup = 250ml)

Poori Dough

Wheat flour - 1 1/2 cup

Jeera/Cumin Seeds - 1 tsp

Salt - 1 tsp

Water - to make poori dough

Stuffing

Peas - 3/4 cup fresh/frozen

Onion - 1 big finely chopped

Green chilli - 1 finely chopped

Garam masala - 1 tsp

Coriander leaves - a handful chopped

Salt - as per your taste

Oil - To deep fry poori

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Method

• Prepare poori dough with the ingredients mentioned in poori dough section. The dough shouldn't be sticky. Make a firm dough to make poori.
  
• Boil 3/4 cup of peas and coarse mash them as shown in the pic below.
  
• Throw in chopped onion, green chilli, Garam masala, chopped coriander and salt.
  
• Mix it well to make stuffing. Taste the stuffing and adjust salt as you wish.
  
• Now make medium sized balls. It should be slightly bigger than regular poori.
  
• Dust the dough and roll it to make a flat round poori.
• Fill in 1 - 1 1/2 tablespoon of stuffing leaving the edges.
  
• Now gather the edges and make a ball one more time. Make sure the stuffing is not overfilled and spilling outside.
  
• Once again dust the stuffed dough and make round poori. Repeat the same procedure for all the poori.
  
• Heat the oil in a kadai/frying pan, add the stuffed poori one at a time. 
  
• Turn it around and fry for sometime, When poori turns golden brown they are ready to be served. Place the fried poori over the kitchen tissue to remove excess oil.
  
  

Cream and Onion Pasta

Step by step procedure with photos to prepare a totally yummy Cream and Onion Pasta. This pasta is very tasty, cheesy, rich and filling - would be great for a light dinner or for evening snacks. Here we are tossing the cooked pasta in the mixture of onion, milk, cheese and cream along with seasoning. Personally, I loved the taste and texture so much. I definitely say that kids would love the recipe too. Adjust the pepper according to your taste. Try this appitizing pasta recipe at home. See the full recipe below - Cream and Onion Pasta.

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Preparation time:  12 min
Cooking time: 20 min
Serves: 1 - 2
Category: Pasta/Snacks/dinner
Recipe by Vidhya

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Ingredients

(1 cup = 250 ml)

Durum penne pasta - 1 cup (You can use any pasta of your choice)

Onion - 1 Medium sized

Garlic - 2 cloves minced

Cream - 2 tablespoon

Milk - 1/2 cup

Mozzarella cheese - 2 tablespoon

Pepper - 1 1/2 tablespoon

Dried oregano - 1/2 tablespoon
Extra virgin olive oil - 1 tablespoon

Salt - As per your taste 

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Method

• Cook 1 cup of pasta as per the instruction. I cook for some extra minutes than mentioned in the pack. I usually cook pasta in boiling water for 12 min. It gives a soft and completely cooked pasta.
• In the mean time the pasta is getting ready, chop onion into fine peaces. Mince the garlic.
  
• In a pan/kadai, add a tablespoon of olive oil. When it becomes hot throw in mined garlic and finely chopped onion. Fry till onions are translucent and raw smell goes off from garlic. 
  
• Now add 1 1/2 tablespoon pepper, 1/2 tablespoon dried oregano and salt as per your taste. Stir it well for a minute.
  
• Now add 1/2 cup milk and allow it to boil. When the milk is boiling, add mozzarella cheese and stir until the cheese melts and blends completely.
  
• Thrown in the cooked pasta and give a stir.
  
• Add two tablespoon of cream and mix it thoroughly. Cook for another 2-3 min and the Cream and Onion pasta is ready.
  
• I have just topped it with cherry tomatoes and I love the taste of these tomatoes. This could be totally your choice to add them or not. Serve pasta hot.