Monday, March 21, 2011

Capsicum Paneer Masala

Channa Masala from South tastes totally different from Chole, Similarly the Capsicum Paneer Masala is totally different from paneer curries those hail from other places. This is a typical paneer dish with loads of southern flavours in it................

Things Required to Make:

1Capsicum/green pepper(cut 2''length pieces), 2cups Paneer(cubed, fried), 1no.Onion(chopped), 1no.Tomato(crushed/grounded), 2tsp.Oil, 1tsp.Cream(optional), 1&1/2tsp.Red chili powder, 1/8tsp.Turmeric powder, Salt to taste.


  • 2tps. poppy seeds, 2tsp.fresh coconut, 2no.cloves, 2''piece Cinnamon, 1no.elachi, 1/4onion, 8pods garlic, 1''piece ginger, 1tsp.coriander powder, grind all these things to fine past by adding required water.


  • In a pad heat oil, once it is hot enough add chopped onions, fry till translucent, then add crushed tomato, fry till the raw smell is gone.
  • Now add the Masala and fry on medium heat till it turn light brown in color(apx.10min.)
  • Then add salt, turmeric powder, red chili powder, capsicum and 1/4cup of water and cook till the capsicum is 1/2cooked.
  • Now adjust the seasoning and add the fried paneer and cook for few seconds. Now add Cream(if desired) switch off the heat.
  • Serve it with your choice of bread.

Friday, March 18, 2011

Pecking style BabyCorn&Chicken fried Rice

This particular post was sitting in the doc for a long time, it has slipped my sight with no reason. We were frequent visitors to Pecking(a small restaurant in VA), the only thing we would have there was their Chicken fried rice. Wow...........even while writing this post, me drooling here with tickling taste. I tried to prepare this particular dish for many times, but never got the restaurant taste, after many failures, finally got it!!!!!! tough I'm staying in home land I don't miss Pecking:-)

Things Required to Make:

  • 2cups long grain rice/Basmathi.
  • 1chicken breast.
  • 2eggs.
  • 1onion(roughly chopped).
  • 1Green pepper(roughly chopped).
  • 1bunch spring onions(cut them int3''pieces, lol:-) they make difference).
  • 1Small tin of baby corn
  • 2tsp.dark Soy Sauce.
  • 2tsp.Oyster Sauce.
  • 1tsp.Pepper Powder.
  • 4tsp.Oil.
  • Salt to taste.


  • *Cook the rice and keep it aside(many cook it 3/4only, but I prefer to cook it little grainy).
  • Take the chicken breast, keep it in a zip lock bag, pound this, add little salt, crushed garlic(4-5pods), little pepper powder and marinate for 1/2 an hour, then cut them to thin strips.
  • In a pan add 2tsp.oil fry these chicken strips and keep them aside.
  • In the same pan, add little more oil if required, then add egg, pepper, mix well and keep stirring to make scrambled egg, and keep it aside.
  • In the same pan add remaining oil and keep it on high flame, once it gets to smoking point, add onions, spring onions, green peppers and fry till they are 1/4done.
  • Then add soy sauce, salt, pepper powder, fried chicken, scrambled egg and rice, mix well, take care not to break the rice.
  • Keep it on high flame, till the rice is hot enough and flavourful.
  • Serve it hot with Chili Garlic sauce. I think we need no gravy with this dish because it has all the flavours needed.


  • After cooking the rice, let it cool, drizzle1tsp. Sesame Oil and refrigerate it for about 1/2 an hour. This helps not to mash the rice and the consistency will be perfect.

Thursday, March 17, 2011



Things Required:

  • 4cups whole milk(FCM)
  • 2tsp.curd
  • 2tsp.ghee
  • 2tsp.roasted or powdered nuts(cashews, almonds or pistachios)
  • 3/cup sugar


  • Boil the milk, one it gets to rolling boiling add curd and boil, it starts to cuddle.
  • remove half of the water and add sugar, ghee and continue to cook, stir in between to avoid sticking at the bottom.
  • remove from the flame once it is little watery because it gets hard after cooling.
  • garnish with nuts and serve.


  • If you want to get it in shapes, cook it til the water is totally dried, even you can get the light rust color.(I cooked it till I got the rust color).

Wednesday, March 16, 2011

Methi Gobi

It was so boring to cook regular Gobi, so decided to go for Methi Gobi inspired by Aloo Methi, this saucy gravy suites perfect to all Indian breads.

Required Things:

1Gobi Flower(cut to bite size pieces), 3 bunches Methi(cleaned, chopped), 1/4cup green peas, 1Onion(roughly chopped), 2Tomatoes(diced), 1/2tsp.Red chili Powder, 1/2tsp.coriander powder, 1/8tsp.Turmeric powder, 1/2tsp.garam masala/chicken masala, Salt to taste, 2tsp.Oil, 1/4tsp.jeera, 1tsp.Cream(optional).


  • Heat oil in a pan, add jeera and allow to splutter.
  • Add onion and fry till soft.
  • Now add methi and fry for few mins.
  • Then add tomatoes, salt, turmeric, red chilli powder, garam masala, coriander powder, mix well, cover it with lid and cook for 5mins.
  • Now add gobi to it, cover and cook in on medium flame for about 15min. or till gobi is done.
  • At last add cream (optional) and serve it with roties.


For this curry we need not add any water, as we get required water from tomatoes, if you feel it's getting dry add 1/4cup of water at the time of adding Gobi.

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