Ingredient: onion

Corn Palak

Corn Palak

Corn Palak is the best combination in curry. As we know spinach is highly nutritious and contains iron. It helps to give immunity and power. Corn is a Cereal Grain. Corn kernels contain calories, vitamins, fiber, and carbohydrates. This recipe is a variation of Palak Paneer […]

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Dal-Baati

Dal-Baati

 

Dal-Baati recipe
Dal-Baati

Dal-Baati is a Rajasthani, Indian food. Spicy Dal and freshly made hot Baatis with ghee is a perfect combination of Rajasthani meal. Rajasthan is famous for their regal caterer and their culture.

Dal is prepared with Moong dal (Split green gram), Chana dal (split Bengal gram), Urad dal (split black lentils), Tuvar dal (Arhar) and Baati is prepared with wheat flour. In this recipe, I will tell you the exact Rajasthani recipe how they prepared in Rajasthan.

In the restaurant, if you will order this dish they will give you Baati immersed in oil. But if you are making in the home with ghee instead of oil. This will give you perfect Rajasthani taste. Which you will never get in the restaurant.  A better way to make it in a home in Rajasthani way with ghee.

If you want to know more about Indian Cuisine then see Maharashtrian recipes.

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Dal-Baati
Dal-Baati recipe - Rajasthani recipe, Baati is immersed in ghee and dal spicy dal is also tempering in the ghee.
An image is showing Dal-Baati
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
Course Main Course
Cuisine Rajasthani
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Ingredients
For Baatis
For Dal
An image is showing Dal-Baati
Instructions
Making Baatis
  1. In a mixing bowl, add wheat flour, ghee, crushed cumin seeds, crushed carom seeds and salt.
  2. Combine all ingredients well. If you will clench your fist, that will form a dough like consistency.
    Baati dough
  3. Then add water little by little and knead a stiff dough.
    Baati Dough
  4. Divide the dough into 6-8 equal portions.
    Baati Dough
  5. Take 1 portion of dough and make a + sign by using your thumb.
    Image is showing making Baatis
  6. Again make a round. And again make a + sign using thumb and again make a round.
    Image is showing making Baatis
  7. Repeat procedure to make other Baatis.
    The image is showing making Baatis
  8. Preheat the Baati oven, or keep sand or salt in a big container and keep the wired rack on above the sand or salt.
  9. Place the Baatis on the wire rack.
  10. Cover the lid and allow to cook Baatis for 20 minutes on medium-high flame.
  11. Then turn the Baatis and brush some ghee over it. Allow cooking for again 10 minutes more. Or cook until becoming golden brown.
    The image is showing applying ghee
  12. Remove Baatis from oven and immersed in ghee.
Making Dal
  1. In a bowl, take a green gram and Bengal gram.
    Image is showing Dal making
  2. Wash the dals and allow to soak for 1 hour.
  3. Add 2-3 cups water, 2-3 drops of oil, 1/2 teaspoon turmeric powder and allow to pressure cook for 2-3 whistles.
    The image is showing dal pressure cook
  4. After cooling down, whisk the dal and keep it aside. Do not drain the water. If required add more water.
    The image is showing Dal making
  5. Now heat the ghee in a pan for tempering.
    The image is showing tempering the dal
  6. Add mustard seeds, allow to crackle.
  7. Then add cumin seeds, curry leaves, asafetida, chopped garlic and chopped green chilies. And stir.
    The image is showing dal tempering
  8. Now add chopped onion cook until becoming translucent and then add chopped tomatoes.
    The image is showing Dal tempering
  9. Now add red chili powder, salt and mix well.
  10. Pour the tempering into the mix dal and mix well.
    The image is showing dal making
  11. Now add chopped coriander and mix it up.
  12. Dal-Baati is ready to serve. Enjoy spicy dal with Baatis deep in a ghee.
Recipe Notes
  1. You can add more lentils like Urad dal (split black lentils), Tuvar dal (Arhar) that is called dal Panchratan.
  2. If you can easily customize seasoning according to your taste.

Semolina (Rava) Upma

Semolina (Rava) Upma

Upma is made using wheat semolina i.e. Rava. It is prepared in Maharashtra, South India, etc. In South, India Upma is very common and it is made up of fine sooji or semolina, urad dal (black gram) and it’s soft and sticky. But in Maharashtra, […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry. This recipe I have written because it’s so easy to […]

Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala
Paneer Tikka Masala

Paneer tikka masala is made with paneer and spicy gravy. It’s Indian main course dish, which we can eat with Chapati, Naan or with Rice as well.

This is one of my favorite dishes, that’s what instead of order from restaurant why should not make it at home.I followed easy steps which can make dish easy and tastier. Believe me, it’s better than the restaurant and I did not add so many spices. So do not worry about acidity or stomach pain or something else. Its healthy and tasty recipe and I made for my husband on valentine day with surprise candle night dinner.

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Paneer Tikka Masala
Paneer Tikka masala recipe - homemade recipe, which tastes even better than the restaurant.
Paneer Tikka Masala
Course Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
For Gravy
Course Main Course
Cuisine Indian
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
For Gravy
Paneer Tikka Masala
Instructions
Marinating
  1. In a mixing bowl, whisk a hung curd or u can use normal thick curd.
  2. Add ½ teaspoon garlic paste, ½ teaspoon ginger paste, ½ teaspoon red chili powder, ½ teaspoon turmeric powder and salt as per taste.
  3. Add 1 teaspoon lime juice and mix well.
  4. Now add paneer, cubed onion, cubed capsicum and mix gently.
  5. Cover it and let it marinate for 30 minutes.
Barbecue
  1. Preheat oven to 200 degree Celsius.
  2. Grease baking tray with butter. Place marinated Paneer tikka on a baking tray or arrange in skewers for barbeque, brush it with butter or olive oil.
  3. Bake for 200 degree Celsius up to 20-25 minutes. Check it meanwhile till it becomes golden in color
  4. If you do not have an oven, add 2 tablespoon butter or oil in a pan and place paneer tikka such a way that veggies can approach the frying pan.
  5. Flip the veggies and grilled it both sides.
  6. Or arrange the veggies on skewers and flip it. Grilled it both sides till golden in color.
Gravy
  1. Make a smooth paste of onions, garlic, ginger, tomatoes, cumin seeds, coriander seeds, cashew nuts in a mixer grinder.
  2. Heat 2 tablespoon oil in a pan and add bay leaf.
  3. Add smooth paste which we made earlier in the mixer grinder.
  4. When mixture leaves the sides then add chili powder, turmeric powder and salt as per taste. Sauté well, cook it for 1-2 minute.
  5. Now add 1 cup water, bring it boil at medium flame. Cook 3-4 minutes, If it will become thicken and you can see traces of oil then add Kasuri methi and cook it again a couple of minutes more.
  6. Add paneer tikka and veggies mix gently and cook it for 2 minutes.
  7. Now switch off the flame. Your Paneer Tikka Masala is ready to serve. Garnish with coriander leaves.
  8. Serve hot and Enjoy "Delicious Paneer Tikka Masala" with Roti, Naan or rice.
Recipe Notes

When you are going to do barbecue on the pan, keep medium-high flame and turn veggies 1 by 1 keep eye on every veggie.

Keep space between the veggies so that you can turn easily.

Cabbage Curry

Cabbage Curry

Cabbage curry is a side dish and it goes with chapatti or rice. It is made with cabbage and some Indian spices. Instead of traditionally, I made this curry in my own version and it turns very tasty. It saves your time as well as […]

Palak Paneer

Palak Paneer

Palak Paneer is made of soft paneer (cottage cheese) which is deep in palak (spinach) gravy. Their Indian vegetarian dishes which can be eaten with Chapati, Naan, Poori or rice. Palak Paneer tastes very nice which can be made by Indian spices. Print Recipe Palak […]

Paneer 65

Paneer 65

Paneer 65 is made with paneer and some veggies. It’s spicy Indian starter, mainly prepared in India. It is made in different varieties. Chili paneer is also a variety of it.

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Paneer 65
Paneer 65, Indian starter which is seasoned with spices.
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
Tempering (Tadka)
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
Ingredients
For Marinating
Tempering (Tadka)
Instructions
Marinating
  1. Cut the paneer into 1-inch cubes and keep it aside.
  2. Take 2 tablespoons all-purpose flour, 2 tablespoon gram flour, 2 tablespoon corn flour in a mixing bowl.
  3. Add garlic paste, ginger paste and green chili paste 1 teaspoon each.
  4. Also add ½ teaspoon red chili powder, ½ teaspoon garam masala, ½ teaspoon chat masala and ½ teaspoon lemon juice. Also, add salt as per taste.
  5. Mix all ingredients well. Add water as required (3-4 tablespoon). The batter should be medium thick in a constituency.
  6. You can add eating red color extract, it's completely optional.
  7. Now add paneer cubes in the batter.
  8. Mix gently paneer cubes in batter and coat with it.
  9. Cover it with lid and allow to marinate for 20-30 minute (don't keep it in a refrigerator).
Frying
  1. Heat oil in a deep frying pan. Oil should be medium hot.
  2. Check by adding 1 panner cube if it's coming out easily then oil is ready to fry.
  3. Then add 4-5 in each batch, don't add too much in 1 batch leave some space between them so that they don't stick with each other.
  4. Flip all paneer cubes couple of times till it becomes golden in color and till becomes crisp.
  5. Drain and remove excess oil and keep it in a paper napkin.
Tempering
  1. Take 2 tablespoon oil in a pan over medium flame.
  2. Add ½ teaspoon of mustard seeds in oil. Let it crackle.
  3. Then add ½ teaspoon chopped garlic, 2-3 sliced green chilies, 6-7 curry leaves, 1-2 dry red chilies and stir well.
  4. Then add 2-3 tablespoon chopped onion and sauté till becomes translucent.
  5. Add salt, sugar, 1 spoon soya sauce; add 1 teaspoon tomato ketchup and sauté for 1 minute.
  6. Now add fried paneer and toss well. You can check taste if you need you can add ingredients (salt or pepper) as per taste.
  7. Add some chopped coriander or parsley for garnishing.
  8. Your Paneer 65 is ready. Enjoy "hot spicy tasty Paneer 65".
Tomato Soup

Tomato Soup

Tomato Soup is very healthy and famous and tomatoes as the main ingredient. It can make in different varieties. Tomato contains the high amount of water. It contains Vitamins and carbohydrates. These are in different varieties of Cherry tomatoes, Grape tomatoes, Plum tomatoes etc. Tomato Soup is very […]