Corn-Paneer-Ki-Sabji

Corn & Paneer

  • Prepairation Time:
  • Cooking Time:15 to 25 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Sweet Corn, Boiled
    2 Cups
  • Cottage Cheese (Paneer) Cut into small cube
    250 Grams
  • Bay Leaf (Tej Patta)
    1 Leaf
  • Cumin Seeds (Jeera)
    1 Tea Spoon
  • Onion Chopped
    2 Large
  • Garlic Paste
    1 Tea Spoon
  • Ginger Paste
    1/2 Tea Spoon
  • Tomatoes Finely Chopped
    3 Medium
  • Coriander Powder
    1 Table Spoon
  • Red Chilli Powder
    1 Tea Spoon
  • Garam Masala Powder
    1/2 Tea Spoon
  • Oil
    2 Table Spoon
  • Fresh Coriander Leaves
    1 Table Spoon
  • Salt
    To Taste

Method:

  • Heat oil in a pan.
  • Add cumin seeds & bay leaf saute till its color change.
  • Add ginger- garlic paste & onion fry till onions are translucent.
  • Now add chopped tomatoes cook till they become soft & add coriander powder, red chilli powder & mix it properly.
  • Cook for 2-3 minutes.
  • Add boiled corn & salt cook for 2-3 minutes or corn mix properly in spices.
  • Add 2.5 cups of water then paneer & garam masala powder mix it gently.
  • when the water starts to boil wait for 3-4 minutes then remove from heat & garnish with coriander leaves.
  • Serve it with chapati or rice.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Methi-WIth-Beans-&-Carrots

Methi With Beans & Carrots

  • Prepairation Time:
  • Cooking Time:15 to 25 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Fenugreek(Methi) Leaves Chopped
    250 Grams
  • French Beans Chopped
    250 Grams
  • Carrots (Gajar) Chopped
    2 Medium
  • Cumin Seeds (Jeera)
    1 Tea Spoon
  • Red Chilli Powder
    1 Tea Spoon
  • Garlic Chopped
    4-5 Cloves
  • Oil
    2 Table Spoon
  • Lemon Juice
    1/2 Table Spoon
  • Salt
    To Taste

Method:

  • Take methi leaves chopped it & wash it properly keep aside.
  • Now take carrot peeled it & chopped it, similarly cut beans too & washed them.
  • Take a kadai heat oil in it.
  • Add cumin seeds fry till it color change to golden.
  • Add garlic saute for a minute then add chopped carrots & beans cook for 5 minutes.
  • Add red chilli powder & salt to it.
  • Cover the kadhi with lid & cook it for 4 to 5 minutes.
  • Now add methi leaves & stir it well.
  • Cook it for 4 to 5 minutes
  • Add lemon juice mix it well.
  • Remove the kadai from heat, methi with carrots & beans are ready to serve.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Cholae

Cholae

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Chickpea (Kabuli Chana)
    1 Cup
  • Chane Ki Dal
    2 Table Spoon
  • Badi Elachi (Big Cardamom)
    2 Pieces
  • Cinnamon (Dalcini)
    1 Inch Stick
  • Onion
    2 Large Finely Chopped
  • Tomatoes
    2 Medium Finely Chopped
  • Ginger
    1 Inch Chopped
  • Garam Masala
    1/2 Tea Spoon
  • Coriander Powder
    1 Table Spoon
  • Red Chilli Powder
    1 Tea Spoon
  • Bay Leaves
    2 Pieces
  • Imli Pulp
    2-3 Table Spoon
  • Salt
    To Taste

Method:

  • Soak chana & chane ki dal for 6-8 hours in a deep bowl.
  • Strain water, wash chanas with water.
  • Add badi elachi, dalcini & required water in a pressure cooker.
  • Wait for 4-5 whistle of pressure cooker.
  • Keep aside for cooling.
  • Heat oil in a deep pan or kadhai.
  • Add onion saute till golden brown,add ginger & tomatoes.
  • Stir fry for 4-5 minutes.
  • Add coriander powder, red chilli powder & garam masala mix gently.
  • Cook till oil separate .
  • Strain chana add it to tomato mixture mix it properly.
  • Cook for 5-6 minutes.
  • Add salt & imli pulp to it.
  • Add chana water cook for 15 minutes at low heat.
  • If required add more water.
  • Cook till gravy comes to liitle thick.
  • Remove from heat.
  • Garnished with coriander leaves & serve it with rice or bhature.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.