matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images.
matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao.
To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside.
For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside.
Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot.
Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita!
The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream.
You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving.
Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani.
Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.
potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with 13 amazing images.
A chatpata potato cheese grilled sandwich that is perfect for the Indian palate! The best part about this grilled aloo cheese sandwich is that is captures the best of both worlds – tongue-tickling spices and gooey cheese too. This Indian potato cheese grilled sandwich holds potato slices and cheese spiced up with chaat masala and green chutney.
The aroma that wafts out of the sandwich griller when this potato cheese grilled sandwich cooks just makes you drool, and the resulting amalgam of spices, potatoes and cheese housed within the crisp grilled sandwich is just mind-blowing!
Serve Indian potato cheese grilled sandwich immediately with tomato ketchup or green chutney.
Learn to make potato cheese grilled sandwich recipe | grilled aloo cheese sandwich | Indian potato cheese grilled sandwich | with step by step photos below.
Another popular one-dish meal from the kitchens of gujarat, ek top na dal bhaat is an ideal choice for the evenings. Here, rice and dal are cooked together with vegetables and a typical combination of gujarati spices. Serve with plenty of buttermilk, to complete a meal that is sure to leave the family happy and satisfied!
vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with 22 amazing images.
instant neer dosa is a healthy and quick breakfast recipe prepared just by mixing few ingredients within minutes. Learn how to make vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa |
neer dosa is a popular dosa variant from the Indian state of Karnataka. “Neer” means “water” in the Tulu language, meaning this dish is literally known as “water dosa.” This chawal ke aate ka dosa has soft texture with crunch of vegetables in every bite.
In this instant neer dosa recipe, rice flour is used to prepare prepare thin batter which cut downs the entire soaking and grinding process. You can make this instant rice flour dosa for busy morning breakfasts or can be enjoyed with sabzi for lunch or dinner.
Tips to make vegetable neer dosa: 1. Grease the tava each time you make dosa. 2. Makes sure to mix the batter well before making every dosa, as rice flour tends to settle down. 3. The batter should be of chass consistency, not too thick and not too runny.
Enjoy vegetable neer dosa recipe | instant rice flour dosa | chawal ke aate ka dosa | with detailed step by step photos.
corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images.
corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha.
To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside.
Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately.
You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it!
While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible.
Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney.
Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.
The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass.
Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.