Palak (Spinach) Puri

Palak puri tastes awesome & very different from the regular plain puri. It suits with any type of gravy or raita.

Ingredients :

• 2 cups of wheat flour
• 4 bundles of fresh spinach (palak)
• 2-3 tsp of butter
• 1 tsp of ginger paste
• 1 tsp of green chilli paste
• 1 tsp of cumin seed ( crushed )
• ½ cup plain curd
• Salt to taste
• Cooking oil – 500 gm
• Water as per requirement.

Procedure:

1. First boil the spinach leaves in the water for about 3 minutes.
2. Now remove the spinach leaves from the water and make the paste of  boiled spinach.
3. Then, mix the paste with wheat flour and add crushed cumin seeds, plain curd, butter, ginger-green chilli paste and salt.
4. Make a soft smooth dough by mixing all the ingredients and some water as per requirement.
5. Now divide the dough into equal sized balls and roll them each in a flat round disc of 5 inch diameter.
6. Heat the oil in a kadai and fry each of the puris on both sides.
7. Serve hot (spinach) palak puri with any type of gravy or raita.

 

Homemade Fried Fish

Fish fry is a tempting dish and very popular among non vegetarians. Fish is considered to be a very healthy and rich of protein. There are many varieties of fish in the market such as rohu, katla, ghingi, etc. It can be cooked in different styles depending upon the variety of fish and taste. Here, I have written the recipe of my style of preparing fish fry with Mackerel.

Ingredients :

• Fish – 3 small fishes of same size
• Turmeric powder – 1tsp
• Salt (to your taste)
• Wheat flour 4 tbsp
• Water as per requirment
• Red chilli powder (to your taste)
• Curry leaves – 7-9 leaves
• Cooking oil – 250 gm

Procedure :

1. First wash the Pan-dressed fish (completely cleaned).
2. Take a round shaped vessel and put the fish into it.
3. Now add turmeric powder, salt, wheat flour, red chilli, curry leaves to the fish in the vessel.
4. Add some water to make paste.
5. Keep it aside to marinate for atleast ½ an hour as shown in the picture below.

 

 

     6.  After ½ an hour, take a deep bottomed fry pan.

     7.  Pour cooking oil into the pan and heat it on medium flame.

     8.  Keep the marinated pieces of fish one by one in the pan.

     9.  When the fish is fried, take it out of the pan.

     10. Serve hot as a side dish with steamed rice.

 

 

  

Matar paneer special

Matar Paneer  is a north Indian dish of Paneer and Matar  in a  onion and tomato based gravy. It is usually served with an Indian bread like roti, naan, parathe and also with rice. This post will explain the secrets of mouth-watering dish. 

Arrange the following ingredients before starting the actual preparation:

Ingredients:

  For marination:

• Paneer – 250 gm
• Matar – 400 gm
• Curd – ¾ cup
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp
• Jeera Powder – ½ tsp
• Cooking oil to fry

 

 

  For gravy:

• Onion – 2 medium size
• Tomato – 2 small size
• Ginger paste – 1 tsp
• Garlic paste – 1 ½ tsp
• Black mustard (rai) – ½ tsp
• Black peppercorn – 6-7
• Cinnamon – ½ inch
• Salt to taste
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Garam masala – 1 tsp
• Coriander powder – ½ tsp
• Cooking oil – 2 tbsp
• Water as required

 

Procedure :

  For marination:

 

1. First take a medium sized round shaped glass bowl.
2. Cut the paneer in any shape of small size and keep the paneer pieces in the bowl.
3. Now add curd ,blackpepper powder, jeera powder and turmeric powder in bowl.
4. Mix well and keep it aside for ½ an hour.
5. After  ½  an hour ,take a non-stick kadhai and heat it on a medium flame.
6. Now pour oil in the kadhai and heat it.
7. When the oil gets heated, add marinated pieces of paneer in the kadhai.
8. Fry all the pieces of paneer and keep in another bowl.
9. Now fry all the matar and keep in a clean bowl. 

  For gravy:

1. First cut the onion and tomato in the small pieces and keep it in a mixture jar.
2. Add ginger and garlic paste in the jar and grind together.
3. Take a non stick kadhai and heat it on a medium flame.
4. Pour the oil in the kadhai and heat it.
5. When the oil gets heated, add rai to the oil.
6. When its start crackling, add black peppercorn and cinnamon to it.
7. Now add the paste of (onion, tomato, ginger and garlic) to the oil in the kadhai.
8. Fry for 5 minutes and add salt and all the masala mentioned above.
9. Fry till the oil seperates from the masala.
10. Now add water as required to the masala and boil for 6-7 minutes.
11. Lastly add the fried matar and paneer to the gravy.
12. Mix well and serve hot with any Indian bread.