lauki Chana Dal Recipe / Bottle Gourd And Bengal Gram Curry / Lauki Chana Dal Ki Sabzi Recipe

Preparation Time -   2 hours 20 minutes
Total Preparation Time - 2  hours 20 minutes  
Cooking Time -  45    minutes 
Course -  Vegetables  Curry / side dish 
Cuisine -  North Indian  
Serve -  4  
Author - Paramita's Kitchen   


Ingredients :

1. Bottle gourd - 1
2. Bangal gram -  1 cup
3. Onion - 2
4. Garlic paste - 2 table spoon
5. Ginger paste - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Dry red chili powder - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Fresh coriander leaves - 3 table spoon
11. Gram Masala powder - 1 tea spoon
12. Bay leaf - 2
13 . Whole Cumin Seeds - 1 small tea spoon

Methods : 
1. Wash the bottle gourd and peeled the bottle gourd . Cut into medium cubes .

2. Wash and rinse the dal . Soak the dal in enough water  for about 2 hours .

3. After 2 hours , drain the water .

3. Boiled the dal  in a pressure cooker  with  water . Cover  and  close the lid .  Cook till 2 whistles on medium flame . Switch off the flame . Allow  it  to cool  .  Open  the cover  of  pressure  cooker .

4. Pour oil  in a wok . Heat the oil  and oil is  smoking and hot  . Now add bay leaf and cumin seeds . Fry till few seconds .

5. Next  add onion and fry till onions are translucent .

6.  Add bottle gourd cubes  and mix well . Sprinkle salt all over the bottle gourd and mix well . Cover the wok . Cook till 10 minutes on medium flame .

8. After 10 minutes , bottle gourd pieces are done .

9. Next add finely chopped tomatoes and saute till tomatoes are soft and mushy  on medium flame .

10. Add  turmeric powder and sugar and combine . Saute till few minutes . Once sugar is dissolve . Raw smell  goes off turmeric powder .

11.   Also  add  ginger paste and garlic paste .  Saute till few minutes .  Fry    until  raw smell goes off  .

12. Next add kashmir dry red chili powder , cumin powder , coriander powder , dry red chili powder , gram masala powder , finely chopped fresh coriander leaves and mix well . Fry until oil starts  to separates from the sides .

13. Next add cooked dal  and pour 1 cup of water . Mix well . Uncovered  and  Cook  till 10  - 15 minutes  on  medium flame .

14. After 10 minutes , meanwhile  dal is completely thick . Bottle gourd pieces are soft  and tender .

15. Switch off the flame . Pour the dal in a serving bowl .

16. Serve  hot  with  Indian  breads .  

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Capsicum Chole / Chickpeas With Capsicum Curry / Capsicum Chole Masala

Preparation Time -  8   hours 
Total Preparation Time - 8 hours 20 minutes  
Cooking Time -  30   minutes 
Course -  Vegetables  Curry / side dish 
Cuisine - Indian /  Punjabi  
Serve -  3 
Author - Paramita's Kitchen   

Ingredients :

1. Chickpeas / Chole - 1 cup
2. Turmeric powder  as required
3. Capsicum - 2
4. Bay leaf - 2
5. Cumin seeds - 1 small tea spoon 
6. Salt to taste
7. Kashmiri dry red chili powder - 2 table spoon
8. Cumin powder - 1 table spoon
9. Ripe Tomato - 2
10. Coriander powder - 1 table spoon
11. Ginger paste - 1 table spoon
12. Garlic paste - 2 table spoon
13. Sugar - 1 tea spoon ( optional )
14. Garam Masala powder - 1 tea spoon
15. Onion - 3 ( peel  the onion and cut  into thin sliced )
16. Fresh Coriander leaves - 3 table spoon , finely chopped
17. Dry red chili powder - 1 table spoon
18. lemon - 1 

Methods :

1. Wash  and  clean the capsicum . Cut  the capsicum and remove on the top of capsicum . Remove the seeds of capsicum . Remove the white part of capsicum . Cut the  capsicum into thin slices . Keep a side .

2. Wash and  rinse the chickpeas . Soak the chickpeas overnight in enough water . Next morning drain the water and wash them   . Keep a side .

3. In  a pressure  cooker  add the soaked  and  drained  chickpeas  and add along  with  water .  Pressure  cook till 2 whistles on  medium  flame . Once  chickpeas  is done . Now switch off the flame  and let the pressure comes down naturally . Once  stem is  gone .  Once it is done .  Now open the pressure cooker  and keep a side .

4.  Pour the oil in a pan  and heat the oil . When oil is hot . Now add  bay leaf  and whole cumin seeds . Stir them . Fry till golden brown on low flame .

5. Next  add  thin sliced onion and fry till light golden brown in color .

6. Also add thin sliced capsicum , salt to taste  and fry till few minutes .

7. Next add finely chopped tomatoes and combine . Once tomatoes are completely soft .

8. Now also add turmeric powder and sugar and mix well . Saute till few minutes .

9. Add ginger paste , garlic paste , kashmiri dry red chili powder , cumin powder , coriander powder , dry red chili powder and mix well . Saute till oil starts to separates from the sides of pan .

10. Next add  fresh finely chopped coriander leaves , gram masala powder , cooked  chickpeas  or  boiled chickpeas with stock   and mix well . Do not  add  water .  Let it cook for about 10 minutes  on medium flame .

11. After 10 minutes , open the cover of pan . Meanwhile  gravy is thick consistency . Squeeze lemon juice  and mix well .   Now my capsicum chole  is ready to serve .

12. Transfer the curry to the serving bowl . 

13. You can also serve with Indian breads , pulao ,  and  steam rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Punjabi Style Dal Makhani Recipe / How To Make Punjabi Style Dal Makhani

Ingredients :

 For   Dal  : 

1. Whole black urad  dal / Shabut urad dal  - 1 cup

2. Chana dal / Bengal Gram  - 1/2  cup

3. Rajma / Kidney beans - 1/2  cup

4. Water  As  Required

For   Dal   Makhani   Recipe :

1. Onion - 2 ( Peel the  onion  of  skin  and cut into thin  slices )
2. Tomato Puree - 1 cup
3. Salt to taste
4. Turmeric powder as required
5. Sugar - 1 tea spoon ( optional )
6. Ginger Paste - 1 table spoon
7. Garlic paste - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Kashmiri dry red chili powder - 1 table spoon
11. Gram masala powder - 1 tea spoon
12. Fresh cream - 2 tea spoon
13. Ghee ( clarified butter ) as required
14. Butter - 1 table spoon
15. Curd  ( whisked  ) - 2 table spoon
16. Kasuri Methi - 1 table spoon
17. Fresh  finely chopped coriander leaves - 1 tea spoon 

For Tempering :

1. Bay leaf - 2
2. Whole Cumin seeds as required
3. Green cardamom - 2
4. Cinnamon - 1
5. Cloves - 2

Methods :

1. Wash and clean the dal under running water .

2.  Take a bowl and add enough water . Soak Rajma , Urad dal and chana dal  in enough water for overnight or atleast  8 - 10  hours . Cover and keep a side .

3. Next morning drain the water from soak dal and rinse the dal  running  in water .

4. Take a pressure cooker . Add  soak mixture dal and water . Mix . Cover and close lid to pressure cooker . Pressure cook for 6 - 7 whistles on medium flame . Once is done . Now switch off the flame . Keep a side . Allow to cool .

5. Once pressure cooker is cool . Now open the cover of pressure cooker . Keep a side .

6. Take a pan . Now add  1 table spoon of  ghee and  1 table spoon of  butter . When ghee and butter starts to melt and completely hot . Add bay leaf , a  pinch of cumin seeds , 2 pieces of slit cardamom and 1 pieces of cinnamon and  2 pieces of cloves . Fry till few seconds on low flame .

7.Now add slice onion and fry till  golden  brown . Once onions are done . 

8. Next add tomato puree and mix well . Saute till few seconds .

9. Add turmeric powder , salt to taste and sugar . Mix . Saute till raw smell goes off from turmeric powder .

10. Also add ginger paste , garlic paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1 table spoon of kashmiri dry red chili powder , 1 tea spoon of garam masala powder , 2 table  spoon of  curd , Kasuri methi , 1 tea spoon  of  fresh  finely chopped  coriander leaves  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add cooked dal , 1/2  cup  of  water  and mix well . Give a good stir .

12. Meanwhile  dal  starts to thick .

13. Next add cream and butter . Mix well .

14. Switch off the flame .

15. Transfer  Dal  Makhani  to a serving bowl .

16. Serve hot with naan . 

Chole , Potato And Paneer Masala Recipe / Spicy Dried White Chickpeas , Potato And Cottage Cheese Curry

Ingredients :

1. 1 Cup or 200 gm  chole  ( Dried white chickpeas or  Safed  Chana ) 
2. Potato - 1 ( peeled the potato and cut into cube pieces )
3. Salt To Taste
4. Turmeric Powder As Required
5. Whole Cumin Seeds - 1 tea spoon
6. Paneer or Cottage Cheese - 250 ( Cut into small Pieces )
7. Sugar - 1/2 tea spoon
8. Garam Masala Powder - 1 tea spoon
9. Ripe Tomato - 2 ( Cut Into Small Pieces )
10. Bay Leaf - 2 pieces
11. Ginger Paste - 2 Table Spoon
12. Garlic paste - 2 table spoon
13. Dry Red Chili Powder - 1 table Spoon
14. Kashmiri Dry red Chili Powder - 1 table Spoon
15. Cumin Powder - 1 table Spoon
16. Coriander Powder - 1 table Spoon
17. Fresh  Chopped Coriander Leaves   - 3 table spoon
18. Oil As Required
19. Water As Required
20. Onion -  3 ( Cut into slices )
21. Green  cardamom - 1 ( slit and broken )
22. Cinnamon ( dalchini ) - 1 

Methods : 


1. Wash  and  rinse the chole ( dried white Chickpea )  under  running water . Keep a side .

2. Take a bowl , add chole ( dried white chickpeas ) and pour enough water into a bowl .  Soak the chole ( Dried white chickpea ) for about  7 - 8 hours or overnight .

3. Next morning drain the water from chole ( Dried white chickpea )  . Again ,  Rinse the chole  from water . Keep a side .

4. In  a pressure cooker ,   add  soak chole ( dried white chickpea ) and water . Pressure cook for 2 - 3 whistles .  Switch off the flame and keep a side .

5. Pressure will be released naturally  and open the pressure cooker . Keep a side .

6.  In a wok  , Pour  the  oil and heat the oil . When oil is completely hot and smoking . Reduce the heat very low . Now add  cube potato into hot oil . Fry till  golden color . Next  take out the potato pieces  from hot oil .  Put the fried potato pieces into a bowl . Keep a side .

7. Next add  one  after one paneer  cube  ( cottage cheese )  into hot oil . Fry till few seconds . Take out the paneer pices ( cottage cheese ) .

8. Next add  2 pieces  of  bay leaf ,  1  pieces  of   green  cardamom ( slit  and  broken ) ,  1  pieces of cinnamon ,  1 tea spoon of cumin seeds  and stir for few seconds .

9. Now also add slice onion and fry till  golden  brown  .

10. Add ripe tomato pieces   and  cook till tomatoes  are  soft .

11. Next  add salt to taste , 1 tea spoon of turmeric powder and 1 tea spoon of sugar . Saute till few minutes .

12. Now  also   Add  2 table spoon of ginger paste and add 2 table spoon of garlic paste  . Mix  and  Saute till few second .

13.Next  also add  1 table spoon of dried red chili powder ,  1 table spoon of kashmiri dry red chili powder ,  1 table spoon of cumin powder , 1 table spoon of coriander powder and add  3 table spoon of  coriander leaves . Mix it . Saute till oil is separates from spices .

14. Now  add boiled chole or  white chickpea , Fried paneer ( cottage cheese ) and fried potato pieces . Mix well . Pour 2 cups of water and mix it .  Cook for 10 minutes .

15. After 10 minutes , When gravy is thicken  . Potatoes and Chole  are tender and completely Boiled .

16. Now switch off the flame .

17. Transfer the Curry into a serving bowl .

18. Serve hot with  bhature .

Butter Paneer Masala Recipe / How To Make Indian Style Spicy cottage Cheese With Butter Curry

Butter  Paneer  Masala  is  Popular  dish  of  North  Indian's  cuisine . Butter Paneer  Masala  is a very  popular dish  from the state  of  Punjab in India .

Butter  Paneer  Masala is  unique  taste's curry  .  It  is  made  with  paneer , cream , butter , cashew nuts ,  tomatoes  and  other  spices  .

Main ingredients  is  paneer  , butter and cream  .  It  is  serve  as  to   side dish . Butter paneer  masala  is North Indian's  Delicacy .

Paneer is  healthy and nutritious food . Paneer  has a high sources of protein . Paneer good for vegetarian people's . Paneer is  power house of vitamins  and minerals .  Paneer is best sources  of  calcium , phosphorus , vitamin A , vitamin D ,  and  other  micro-nutrients .

Many  people are suffering from  bone diseases  and osteoporosis . So paneer is good for this people .
Even  it  is  good food for children's .  Paneer is easily digestible   food . Butter paneer masala is a melt  in mouth  curry . You can also  serve  as  to  Home party dish . You can made  it often .  Butter paneer masala  taste is awesome . Butter paneer masala is  of  rich , creamy and tasty dish .

You can serve also  with  guest and friends . It goes well with naan paratha , Indian bread , chapati and steamed rice .

You  will like it .

Recipe is here of  Butter  Paneer Masala  ( How to make Butter Paneer Masala / How to make Indian Style  Spicy  Cottage Cheese with Butter Curry ) .

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( Cut into cube pieces )
2. Fresh  Cream - 1 tea spoon
3. Onion - 3 ( peeled the onion of skin and cut into cube pieces )
4. Garlic - 5 - 6 cloves   ( Peeled the garlic of outer skin )
5. Ripe tomatoes -  2 ( cut into chopped pieces )
6. Butter as required
7. Cashew nuts - 10 - 12 ( soak the cashew nuts  in water for about 7 -8 or overnight )
8. Bay leaf - 2 pieces
9. Whole cardamom - 2 ( crushed and slit )
10. Salt to taste
11. Sugar - 1 tea spoon ( optional )
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Kashmiri dry chili powder - 1 table spoon 
15. Cumin Powder -  1 table spoon
16. Coriander powder - 1 table spoon
17. Ginger  (  5 gm )   - 1
18. Cinnamon - 2 stick

Methods :

1. Take a grinder .  In a grinder  put  finely chopped tomatoes and then blend it . Make a tomatoes puree from the tomatoes .  Pour the tomatoes puree into the small bowl . Keep a side .

2. In a grinder  add  onion pieces and put  garlic  cloves . Blend it  well . Make a paste . Put the garlic paste into the bowl .

3. Take  soak  cashew nut  and drain the water from  cashew nuts . Put the  soak  cashew  nuts into the grinder  and blend it . Make a very fine paste . Add the cashew nut paste into the small bowl . Keep a side .

4. In a grinder  add  ginger , kashmiri dry red chili powder , cumin powder and coriander powder . Sprinkle few drops of water . Grind and blend it and make a paste from spices . Put spices paste into the bowl .

5. Take a wok or pan .  Add  butter  into the pan . While butter starts to melt . Now add bay leaf , whole cumin seeds , slit and crushed cardamom and cinnamon . Stir and fry to spices .  Meanwhile  nice fragrant  comes from the spices .

6. Add onion and garlic paste . Fry till  golden  brown color .

7. Next add tomato puree  or tomatoes paste  and fry  it  .

8. Also add sprinkle salt to taste , turmeric powder and sugar  and mix it . Fry till raw smell goes off  from the turmeric .

9. Next  add  ground  spices   paste  ( like ginger , kashmiri dry chili paste , cumin powder paste and coriander paste )  and mix well . Saute and fry  all  spices mixture . While   oil is separating  from  spices .

10. Now add  cashew nuts paste  and mix it very well . Drops the paneer  cubes  one after one  into the spices  and mix  it very well . Pour 1 cup of water into the paneer  and spices . Mix it . Cover and close the  lid . Simmer for 10 minutes on  low  flame .

11. Meanwhile  the gravy starts  to thickens. Now also add 1 tea spoon of  fresh cream , 1 tea spoon of garam masala powder ,  and  finally  add 1 table spoon of butter  into paneer gravy  . Switch off the flame .

12. Transfer  the  Butter Paneer Masala  in a  serving  bowl .

13. Serve hot .

Rajma Masala Recipe / Kidney beans Curry Recipe

Rajma  or Kidney beans  is a  very Healthy and Nutritious Food .  Rajma  masala is a very popular food   of  North India  and Punjab's . Rajma Masala is a Perfect lunch food . Rajma Masala is also to serve  with   Sunday Special Lunch  . Rajma Masala  is made with kidney beans , ripe tomato , tomato puree , onion and other spices .  Rajma  Masala  is  easy  to make . Rajma  Masala  is  also Delicious   and  tasty  dish .   Rajma ( which  means  is kidney beans )    Chawal  ( Which means is steamed  rice )   is a famous food of  North  Indian  of   People . Usually  Rajma  Masala  is  served  also  with  steam   rice .   

You  can  pack  with  chapatis  to  Rajma   Masala    Curry  in  the   tiffin   box  for  lunch  at  school  for   your   kids   .  Rajma Masala Curry  is a healthy and nutritious food  for children .  Rajma  Masala   goes  well  with  Phulkas , Chapati  and   steam rice .  Kidney Beans   is  one   perfect  and  complete  Protein  Food  For  Vegetarian  People  .  Which  are  rich in Iron  and  Folic  Acid .  It  is  a   tangy  taste  curry   .

Kidney  Beans  is  a  Complete  Nutritive  Food  for children , Women ,  and  diabetics  .  Kidney Beans  is  nutritious   As well  As  good  for  Anemia people . Who are suffering from Anemia . Kidney  Beans   is a perfect diet for Anemia and  Vegetarian Diet People  .  Kidney  Beans  is also Low calorie   and  low  cholesterol  food  .

Kidney Beans  best  sources  of  Protein , Carbohydrates ,   Dietary Fiber , Phosphorus , Vitamin B , Copper  , Potassium , and  Magnesium .  

Ingredients :

1. Rajma / Kidney beans - 1 cup

2.  Salt  To  Taste

3. Turmeric  Powder - 1/2  tea spoon

4. Sugar - 1 tea spoon

5. Bay  leaf - 2 pieces

6. Whole  cumin  seeds - 1 tea spoon

7. Fresh  creme - 1 tea spoon

8. Oil As required

9. Onion - 2 ( peeled  the onion and cut into very thin slices pieces )

10. Garlic  - 4 , ( peeled the garlic )

11. Ginger   paste  - 1  table spoon

12. Kashmiri  Dry  Red  Chili Powder - 1 table  spoon

13. Dry  red  chili powder - 1 tea spoon

14. Cumin Powder  - 1 table spoon

15. Coriander  powder - 1 table spoon

16. Garam  Masala  Powder - 1 table spoon

17. Fresh  coriander  leaves - 2 table spoon ( finely Chopped )

18. Ripe  tomato - 1 ( cut into very chopped  pieces , keep  aside )

19. Tomato Puree - 1 cup 

Methods :

1. In a bowl  add  1up of  rajma or kidney beans  and pour the  enough water  into  the rajma  bowl . Soak  the  rajma  or  kidney beans  for  about  7 - 8  hours  or  overnight  . Keep a side  and cover it .

2. Next  day morning   , take the  rajma  bowl  and  open the cover  . Now  drain the water from rajma or kidney beans .

3. Take  a pressure  cooker ,  add soak rajma or kidney beans  and pour the water  into the pressure cooker . Close the cover it  and pressure cook  till  3 - 4 whistles .

4. After  3 - 4 whistles , switch off the flame . Allow to cool and keep a side .

5. Once  it cool . You can  open the cooker and  mix  it again   . Keep a side .

6. In a mixer grinder  now  add  4 pieces of garlic ,  1 table spoon of  ginger paste  , 1 table spoon of kashmiri dry red chili powder , 1 tea spoon of dry red chili powder ,  1 table spoon of cumin powder and 1 table spoon of  coriander powder . Add few drops of water into the spices  and mix it very well . Make a smooth paste from the spices . Keep a side .

7. Next , take a wok or pan . Pour the oil into the wok or pan .

8. When   oil   is hot  . Temper with bay leaf  and whole cumin seeds . Stir for few seconds .

9. Next  add  very thin slices  cut onion into the hot oil . Fry till onions are light brown  and  tender .

10. Add finely chopped tomato and fry until  tomatoes  become soft .

11. Now  add sprinkle salt to taste and mix it very well .

12. Add  1 tea soon of turmeric powder and mix it very well . Saute till raw smell  goes out  .

 13. Now  add  1 tea spoon of  sugar , 1 cup of tomato puree , 2 table spoon of fresh coriander leaves ,   and  ground  spices  paste  and mix it very well . Saute the spices  until leave the oil  from the sides .

14.  Add  boiled rajma or kidney beans   into  the spices  .  Add 1 cup of water . Mix it very well .  Let  it cook  for 10 minutes .

15. 10 minutes later ,  gravy start to thickness consistency  or gravy is  completely  thicken  consistency . Now  add 1 tea spoon of garam masala powder and  add fresh cream 1 tea spoon into the curry . Mix it very well . Switch off the flame .

16. Pour the curry into a serving bowl .

17. Serve hot with  steam rice , chapati or  Phulkas .

Shahi Paneer Recipe / Indian Cottage Cheese Cooked With Rich Gravy

Shahi  Paneer  is  a  Royal  Dish  in  India . It  is  a  Delicious  dishes  of   North Indian  Cuisine  . Shahi  Paneer  is  made  with  Paneer ( cottage Cheese ) , Cashew nuts paste , tomato puree  and  add other spices  .  It  is a  rich  in  gravy   dish . It  is  a  cream , cashew nuts  and  tomato  based  gravy   recipe  . Paneer  is  a Power  House  Of  Protein . It is also  along  as  Mouth - watering  and  delicious  dish .

Shahi  Paneer  goes  well   with  roti , chapati , paratha  and  steam  rice .   It  is  a  very easy  recipe  and  made it  within  20 - 30 minutes .  You can serve  with guest  or friend . It  is  also party dish .

Shahi  Paneer is a delicious  and  rich  dish . It is a perfect weekend  Dish . You  can  also  serve  with  naan paratha , pulao , chapati .

 Paneer  ( cottage  cheese )  is  a high  protein food .  Paneer is good  for any vegetarian people . Paneer  is high sources of protein , omega - 3  and  omega - 6 fatty acids . Paneer  ( cottage  cheese ) are  rich  sources of  calcium , phosphorus ,   minerals , copper , magnesium   and selenium . It prevent  osteoporosis , tooth problem , bone problem , and gums problem . Paneer good for heart patient , cancer patient , blood pressure patient  and  diabetes  . Paneer ( cottage cheese ) is also good for old  women  . Many old  women   are  suffering  to  bone disease .

Tomato  is best  source of Antioxidant , vitamin C , Vitamin A ,  and potassium . Tomato prevent to cancer . Tomato  is also  good  for  skin .

Cashew Nuts are great sources of copper , phosphorus , magnesium , zinc and iron .

Ingredients :

1. Paneer  ( Cottage  cheese )  - 400 gm (  Cut into cube pieces )

2. Cashew  Nuts - 10 - 12 about 1 cup of  cashew nuts paste  ( Grind it and make a smooth paste from the cashew nuts )

3. Ginger  paste - 2 tea spoon

4. Garlic paste - 1 table spoon

5. Kashmiri dry red chili powder -  1 table spoon

6. Slit  and  crushed  Green Cardamom - 1 pieces

7. Bay  leaf - 2 pieces

8. Whole  cumin seeds - 1 tea spoon

9. Whole  cinnamon  - 1 - 2  pieces

10. Salt  to taste

11. Turmeric  powder - 1/2  tea spoon

12. Sugar  - 1/2  tea spoon

13. Fresh  Cream - 1 tea spoon

14. Tomato puree - 1/2  cup

15.   Ripe  tomato  finely chopped  -  1 cup

16. Onion - 3 , ( Peeled the onion  of  outer skin and  cut into very finely pieces )

17. Garam Masala  powder - 1 tea spoon

18. Cumin  powder - 1 table spoon

19. Coriander  powder - 1 table spoon

20. Oil  As  required

Methods :

1.   Take  a wok . Then  add oil  into the wok  and  hot  the oil  on high flame .

2. Oil is completely hot . Then  put  one  after  one   paneer  pieces   into the hot oil  and  reduce the flame very low .  Fry till  few  seconds  . Then  take  out  the  paneer  from the wok  .  Take  a bowl and  put the fried paneer pieces into the bowl . Pour 2 cup of water into the fried paneer . Keep a side and cover it .

3. Same  remaining  oil  and   add  2 pieces of   bay  leaf  , 1 tea spoon  of  cumin seeds , 1 pieces of slit and crushed cardamon , and  2 pieces of crushed cinnamon  into  the hot oil . Fry  the whole spices  for  few  seconds .  Nice  aroma comes  out from the whole  spices .

4. Next , add finely chopped onion  and  fry till golden brown color .

5. Add  1/2  tea spoon of turmeric powder  and  mix  it very well . Stir till raw smell goes out the turmeric powder .

6. Now  put  1 tea spoon of  sugar ,  sprinkle salt to taste  and mix it very well .

7. Add  1 cup of  finely  chopped ripe tomato and mix it very well . Saute till tomes are soft .

8. Next  add  2 tea spoon of ginger paste and  1 table spoon of garlic paste . Mix it very well .

9 . Next  pour 1/2 cup  of  tomato  puree  into  the  spices   and  mix it very well .

10. Now  add  1  table  spoon of kashmiri dry red chili powder , 1  table spoon of cumin powder ,  and 1 table spoon of  coriander powder . Mix it very well . Sprinkle  few  drops of water into the spices .  Fry  the  all spices   till  separates oil  from the mixture .

11. Next  add  1 cup of cashew nuts paste and 1  tea spoon of garam masala powder  and mix it very well . Saute it for few seconds .

12. Pour  the fried paneer ( cottage cheese )  with water into the spices . Mix  it very well .

13. While  gravy   is   start  to   thicken  and   Paneer ( cottage cheese ) are soft . Now add  1 tea spoon of fresh cream into the curry . Mix  it very well . Switch off the flame .

14. Transfer the Shahi Paneer in a serving bowl .

15. Serve  hot .

Gajar Ka Halwa Recipe / How To Make Gajar Ka Halwa / Carrot Halwa Recipe

Gajar  ka halwa  is made  with milk , carrot , lot  of nuts  or many types of dry fruit ,  sugar  and ghee . Traditionally gajar ka halwa  is  made with    milk , condensed milk , khoya , ghee  and  nuts . It is a rich dessert .

  Gajar  ka  Halwa  is popular dish  in  North India . Gajar ka Halwa is  a mouth watering  and  delicious  dish  .

              It is a  very delicious dish . It is a winter season and winter special dish .  It is also occasional    dish . Gajar ka halwa can be serve  with warm or chilled . Gajar ka halwa is also serve with  ice cream .
This halwa serve after meal .

     Carrots  are  root  vegetable  and crunchy vegetable  .  It  is a highly nutritious food .  Carrot is a good for eye health  . Prevention of Night Blindness . Gajar ka halwa good for child  and school going  children .

Carrot   is  best  source  of  Fiber , Vitamin  A , Potassium  and  Antioxidant . It is a power house of  Nutrition  . They are also good source of  fiber , micro nutrition  and minerals . Carrot  is good source of vitamin A .Carrots are best source of Vitamin B6 and  Biotin .

Gajar  ka halwa  is made  with milk , carrot , lot  of nuts  or many types of dry fruit ,  sugar  and ghee . Traditionally gajar ka halwa  is  made using   milk , condensed milk , khoya , ghee  and lots of  nuts . It is a rich dessert . Gajar  ka  Halwa  is popular dish  in  North India . Gajar ka Halwa  is  a mouth watering  and  delicious  dish  . It is a  very delicious dish . It is a winter season and winter special dish .  It is also occasional    dish . Gajar ka halwa can be serve with  warm or chilled . Gajar ka halwa is also serve with  ice cream . This halwa serve after meal .


     Carrot  is  root  vegetable  and crunchy vegetable  .  It  is a highly nutritious food .  Carrot is a good for eye health  . Prevention of Night Blindness . Gajar ka halwa good for child  and school going  children .
 Carrots  are best source of Fiber , Vitamin A , Potassium  and Antioxidant . It is a power house of  Nutrition  . They are also good source of  fiber , micro nutrition  and minerals . Carrot  is good source of vitamin A .Carrots are best source of Vitamin B6 and  Biotin .


Recipe is Here , How to Make Gajar Ka Halwa Recipe
    



    




        Ingredients : 

1. carrot : 1 kg
2. cow's milk - 1 liter
3. Sugar  as required
4. Cardamom Powder - 1 tea spoon
5. Ghee ( clarified butter ) - 1 tea spoon
6. Raisins / Kishmish - 1 tea spoon
7. Cashew nuts / Kaju  - 1 tea spoon

Methods :

1. Wash  and clean the carrot .

2. Peel  the carrot  from the skin .

3. Take a grater machine . Grate the carrot . Keep a side .

4. Take  a wok . Then add  1 table spoon of ghee  into the wok . When ghee start to melt .

5. Then add  grated carrot into the ghee . Reduce the flame .

6. Next  add sugar into the carrot . Mix it very well . Stir for 1 minutes . Carrot release more water .

7.  Pour  the   milk  into the carrot . Mix it very well .

8. Now  add  cardamom powder into the mixture . Mix it very well .

9. Cook  until   all milk is absorbed and  carrot  mixture . When  milk  is evaporated  from the carrot mixture   .  Mixture  is  completely  dry . Mixture  starts to leave on side .  Then add cashew nuts and raisins . Mix it very well .

10 .  Switch off the flame .

11. Transfer to the gajar  Ka halwa  in a  serving bowl .

12. Garnish  with  cashew nuts and raisins .

13. Serve warm and chilled . 

Phul Gobi Makhani / Gobi Butter Masala / Cauliflower With Butter Curry

Ingredients :

1. Phulkopi / Phool gobi / Cauliflower - 1 ( cut into medium pieces ) 
2. Crushed Kasuri Methi - 1 tea spoon
3. Oil As Required
4. Ripe Tomato - 1 ( Finely Chopped )
5. onion - 2 ( peeled  and finely chopped )
6. Garlic paste - 1 table spoon
7. Ginger paste - 1 table spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Dry red chili powder - 1 table spoon
10. Cumin powder - 1 table spoon
11. Coriander powder - 1 table spoon
12. Butter as required 
13. Tomato puree - 1 table spoon
14. Whole cumin seeds - 1/ 2 tea spoon
15. Slit cardamom - 1 pieces
16. Bay leaf - 2 pieces
17. Salt to taste
18. Turmeric powder As Required
19. Sugar - 1/2 Tea spoon ( Optional )
20. Fresh Cream - 1/2 Cup 

Methods :

1. Heat oil in pan . When oil is hot . Then add onion slices . Fry till onion  becomes translucent  and raw smell goes off .
2.Then add ginger paste , garlic paste , kashmiri dry red chili powder , dry red chili powder , cumin powder , coriander powder . Fry all the masala till leave the oil from the masala . When it is done . Then take out all the masala  from  the  pan . Keep aside .
3. Allow to cool . Once it is cool . Then add fried masala into the mixer grinder . Blend it very well .Make a smooth paste  . Keep a side .
4. Take a wok . Then add butter into the wok . When butter is melt .
5. Then add bay leaf , whole cumin seeds , slit cardamom  and  fry for few seconds .
6. Add cauliflower pieces into the wok . Sprinkle salt to taste . Mix it very well . Cover and close the lid . Simmer for 15 minutes .
7. After 15 minutes , When cauliflower pieces are half soft . Then add turmeric powder . Saute till raw smell goes off .
8. Add sugar ( optional ) mix well . Cook for few seconds .
9. Then add finely chopped tomato , fried masala paste , tomato puree , garam masala powder and add crushed  kasuri  methi  mix it very well . All the masala fry for 2 minutes .
10. Add water ( as required ) . Mix it very well.
11. Cook for 10 minutes .
12. After 10 minutes , when gravy is thicken consistency . Cauliflower are tender and soft .
13. Then add fresh cream  and 1 tea spoon of butter . Mix well .
14. Cook for another 2 minutes .
15. After 2 minutes . Now Makhani is ready . Switch off the flame .
16. Transfer to a serving bowl .
17. Serve hot .   

Alu , Matar , Paneer / Potato , Green Peas And Cottage cheese Curry

Ingredients :

1. Potato - 1 ( medium )
2. Paneer - 300 gm
3. Frozen Green Peas - 1 bowl
4. Onion - 4
5. Garlic - 10 Cloves ( peeled the cloves )
6. Curd - 1/2 Cup ( beaten )
7. Cashew Nuts - 1/2 cup ( soak the cashew nut for 3 hours )
8. Raisins - 1/2 ( soak  the raisins for 3 hours )
9.Tomato Puree - 1 cup
10.Ripe Tomato - 1
11. Ginger - 1 small ( peeled )
12. Whole cumin seeds - 1/2 Tea Spoon
13. Bay Leaf - 2 pieces
14. Cumin Powder - 2 table spoon
15. Coriander   powder - 2 table spoon
16. Kashmiri Dry Red Chili Powder - 2  table spoon
17. Dry red chili powder - 2 table spoon
18. Turmeric powder as required
19. Salt to taste
20. Sugar 1 table spoon
21. Garam masala powder - 1 tea spoon
22. Oil as required
23. Cardamom - 1 pieces ( slit )

Methods :

1. Wash and clean the potato and cut into small  cub pieces .
2. Onion  3 Pieces peeled and cut into very small slices .
3. Onion 1 pieces peeled  and cut them . keep aside .
4. Paneer cut  into small cub pieces .
5. Tomato cut into very finely chopped .
6. I am using this recipe frozen green peas . Wash and clean the frozen  green peas . Soak the frozen green peas in the water for 2 hours .
7. Take a Mixer Grinder and  Blend them . In the mixer grinder jar ,  Put the 10 cloves of garlic , add  soak cashew nut and  soak raisins , onion 1 pieces finely chopped , 2 table spoon of cumin powder , 2 table spoon of coriander powder , 2 table spoon of kashmiri dry red chili powder , 2 table spoon of dry red chili powder . Mix it very . gradually add water . Add 2 table spoon of water . Grind it . Make a smooth paste .
8. Add oil in a wok . When oil is hot . Add potato cubes fry till golden brown . Take out potato from the oil . Transfer to a bowl . Keep a side .
9. Add  paneer  pieces fry till 1 minutes . Take out from the oil . Transfer to other bowl . Pour the water into the fried paneer . Keep a side .
10 . Same remaining oil  then add bay leaf , whole cumin seeds and slit cardamom . Stir for few seconds .
11. Put onion slices . Fry till golden brown .
12. Then add finely chopped tomato . Cook until tomato leaves the water .
13. When it is done . Then add salt to taste , 1 tea spoon of turmeric powder ,  and 1 tea spoon of sugar . Mix well . Saute till 2 minutes .
14. Next add all grind paste , tomato puree , curd , and  1 tea spoon of garam masala powder . Mix it very well .
15. When oil become to separate from the curry .
16. Then add fried potato , fried paneer and  add frozen green peas . Mix well .
17. Add 2 cup of water . Mix it very well .
18. Cover it .
19. When gravy is thicken . Alu , Matar are ready .
20. Then switch off the flame . Pour the curry into the serving bowl .
21. Serve hot .

Til Ka Ladoo / Til Er Naru / Sesame Candy

Ingredients :

1. Sesame  Seeds - 200 gm

2 . Grated  Jaggery - 180 gm

3. White Oil As Required

Methods :

1. Step - 1 , Take a wok  and add  200 gm sesame seeds  in it . But  on a low heat . On a low flame roast  the sesame seeds . Stir occasionally . When  the sesame seeds pop and change color . On  a low flame  this takes about 4 - 5 minutes . Take Out . Keep aside in a plate .

2. Step - 2 , Now add Jaggery  when the wok is heated up . Cook jaggery  until it melts down . Stir it a few time. Keep on stirring the jaggery so that it dissolves . In the melted jaggery mix roasted Sesame seeds and stir it well or mix the sesame seeds mixture with the jaggery solution very well .  Allow this mixture to cool a bit .

3. Step - 3 , Spread some white oil  in  your palms to form the ladoos . When the mixture is too hot , then wait for some seconds and then make the ladoos Or once the mixture is half cool to take in hand .Make them round ball . Make all the ladoos when mixture is still warm .
4. Serve the ladoo  at room temperature .

Potato And Green Peas Curry / Aloo Ar Sabuj MotorShuti Tarkari / Aloo Matar Ki Sabji ( No Onion & No Garlic )

Ingredients :

1. Green Peas - 400 gm

2. Turmeric Powder As Required

3. Salt To Taste

4. Sugar - 1 Tea Spoon ( optional )

5. Tomato Puree - 1/2 cup

6. Ginger Paste - 2 Table Spoon

5. Whole Dry Kashmiri  Red Chili Paste ( for Color ) - 1 Table Spoon

6. Whole Dry Red Chili Paste - 2 Table Spoon

7. Whole Dry Coriander Paste - 1 Table Spoon

8. Whole Dry Cumin Paste - 1 Table Spoon

9. Bay Leaf  - 1

10 . Whole Dry Cumin Seeds - 1/2 Tea Spoon

11. Garam Masala Powder - 1 Tea Spoon

12. Oil As Required

13. Potato - 1 Medium ( peel and cut  into  small cubes )

Methods :

1. Step - 1 , Potato and green peas ,  clean and wash  with water . Then drain  water  completely &  strain well . Transfer to a bowl . Keep aside .

2. Step - 2 , Take a wok . Then add oil into the wok  . When oil is  hot and smoking . Next add bay leaf and add whole cumin seeds  and fry  till  few seconds . When  cumin seeds and bay leaves begin crackling , fry till  they start splatter .    then add  cubes potato into the oil  . Fry till light yellow color . Stirring occasionally . Next add green peas  , salt to taste and add  sugar saute for 5 minutes .  When nice aroma comes out  from the  vegetables .Then  add   turmeric powder  and saute  for 1  minutes . Keep stirring .  Next add  Tomato Puree , add ginger paste , cumin paste , kashmiri  dry red chili paste , coriander paste , coriander paste  ,  add dry red chili paste and 2 table spoon water or add few drops water . Saute  for all spices  till oil start to  separates . Then add 2 cup water . Mix well . Stir Very well . Cover and cook  till potatoes and green peas  are  soft . Simmer for 10 Minutes . Simmer till potatoes and green peas are  almost cooked  ( 10 - 15 minutes ) .

3. Step - 3 , After 10 minutes . Open the cover . When green peas and potatoes  are completely  tender and cooked . Gravy  is thicken . Now add gram masala  powder  1/ 2  tea spoon . Mix and stir well .  Then switch off the flame . Transfer to a serving plate .

4. Serve hot with Indian  breads and  steamed rice .

Gajar Ki Laddu

Ingredients :

1. Carrot - cup ( peeled and grated )

2. Milk - 1 Liter ( boiled )

3. Sugar - 1 Cup .

4. Cardamom Powder - 1 Tea Spoon

5. Ghee or Clarified Butter As Required

Method :

1. Step - 1 , Take a wok . Then add ghee . When ghee melt .Then add grated carrot and  Add 1 cup sugar  . Mix well . Keep Stirring . When water comes out from carrot  and carrot half tender and half cooked . Then add boiled milk and cardamom powder . Mix it very well . Keep stirring . Medium heat for 15 - 20 minutes .

2. Step - 2 , after 20 minutes , when  water is completely or absolutely absorbed  and carrots  are commpletely cooked . Then switch off the flame . Transfer to a plate .

3. Step - 3 , allow  to cool for 30 minutes. After 30 minutes , when carrot completely cool . Then make a lemon size balls . Transfer to  a serving plate .

4. Serve chilled .

Achari Aloo / Aloo Achari

Ingredients :

1. Baby  Potato ( boiled and Peeled  with skin ) -  250  gm

2. Cumin Powder - 1 Table Spoon

3. Coriander Powder - 1 Tea Spoon

4. Dry Red Chili Powder - 1 Table Spoon

5. Kashmiri Dry Red Chili Powder - 1 Table Spoon  ( For Color )

6. Ginger Paste - 1 Table Spoon

7. Onion 1 ( peeled ) - Finely Chopped

8. Tomato - 1 ( finely Chopped )

9. Bay Leaves - 1 Pieces

10 . Whole Dry Red Chili - 1 Pieces

11. Pickle Oil 1 Table Spoon

12. Salt to taste

13. Turmeric Powder As  Required

14. Sugar 1 Tea Spoon ( optional )

15.  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  ) .

16. Mustard Oil As Required

Methods :

1. Step - 1 , Take a wok . Then add mustard oil . Heat  for oil 2 - 3 minutes .  When oil absolutely hot  and smoking  . Then add bay leaves 1 pieces , add whole dry chili , and add  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  )  and stir for a  1 minutes . When  nice aroma comes out , then add  finely  chopped onion  fry till golden brown color and fry it for 2 - 3 minutes . When onion fry done . Then add boiled potato  and mix it very well . Then add salt to taste , add finely chopped tomato  and  add sugar ( optional ) . Mix well . Keep Stirring . Saute for all ingredients about 5 minutes .

2. Step - 2 , Then add  turmeric powder 1/2 tea spoon mix well . Saute for  at least 1 minutes . Next add cumin powder , coriander powder , ginger paste , dry red chili powder , and  kashmiri dry red chili powder   mix it very well . Saute for all masala or spices 2 - 3 minutes . Saute  for all spices till oil separates or when oil separates for gravy . Then add 1 cup water . Mix well . Cover it . Simmer for  5 - 10 minutes .

3. Step - 3 , After 5 - 10 minutes . Open the cover . When potatoes are tender . Then add 1 table spoon pickle oil . Next switch off the flame . Transfer to a serving plate .

4. Serve hot .

Gajar Ki Barfi / Gajar Barfi / Carrot Fudge

Ingredients :

1. Carrot - 4 Pieces , Peeled and Grated

2. Milk - Liter

3. Sugar - 2 Cup

4. Ghee Or Clarified Butter As Required

5. Cardamom Powder - 1/2 Tea Spoon

6. Condense Milk - 1/2 Cup ( Optional )

For Garnish

1. Almonds finely chopped

Methods :

1. Step - 1 , Take a heavy bottom  saucepan , then add milk  into the saucepan . Boiled For Milk  5 - 10 minutes . When Milk start to  boil .  Then switch off the  flame . Transfer to other side and keep  it  aside .

2. Step - 2 ,  Take a wok . Then add ghee or clarified butter . When  butter start to  melt . Then add grated carrot and add  2 cup sugar into the hot  butter   . Medium flame .  Mix Well . Keep Stirring and avoid to  burn . When  Water  comes out from  the  carrot . Then add  1 liter boiled  milk , cardamom powder and condensed milk . Mix well . Stir Occasionally . Low Flame . Simmer for about 20 minutes .

3. Step - 3 , After 20 minutes . When carrot is cooked  and milk  is  absorbed completely  from the carrot   . Then Switch off  the  flame .

4. Step - 4 , Take a plate . Greases the  plate with clarified  butter or ghee . Now  Pour the  Carrot  mixture   into  the   grease  plate and  spread  it evenly  . Allow it  to cool and keep aside for 3 - 4 hours .

5. Step - 5, After 4 hours , once it   is  completely cool . Cut  the carrot mixture   into  diamond shape size  .  Garnish With finely chopped almonds . Then  transfer to a serving plate .

6.   Serve room temperature or chilled .