Broccoli and Paneer in Garlic Sauce

Broccoli and paneer in garlic sauce is a Chinese inspired entree with slight modifications to satisfy Indian taste buds.Very simple and easy..You can never go wrong. A delicious dish in less than 15 mins..

Ingredients:

Broccoli - 2 cups
Paneer/ Tofu - 2 cups
onion - 1 diced
garlic - finely chopped
ginger powder - 1 tbsp
chili powder / chili sauce - 1 tbsp
Soya sauce - 1 tbsp
Corn flour - 3 tbsp
water - 1 cup
Olive oil - 2 tbsp
salt - to taste

Method :

• Heat pan, add oil. When oil  is hot , add the garlic and onions and stir fry till translucent.
• Add the broccoli and paneer and stir for 2 mins.
• Add the ginger powder and chili sauce. Mix well
• Add little water and let it cook..
• Mean while, in a separate bowl, add, soya sauce, corn flour and 1 cup water and mix well.
• Add this mix to the curry and turn off flame in 3 to 5 mins or when gravy thickens..
• Enjoy with fried rice, steamed rice or rotis

Tips:
You can use Tofu insead of Paneer.

  

Bhutta Simla Mirch Rice

A treat when the corn is fresh and the capsicum firm and appetising. It has a unique blend of flavours ..

Ingredients:

Corn - 2 cups

Capsicum - 1 cup - sliced

Sweet Peas - 1 cup

Basmathi Rice - 2 cups - washed and soaked

Ginger garlic paste - 1 tbsp

Cardamom - 2 pounded

Cumin seeds - 1 tbsp

Onion - 1 sliced

Green chillies - 3 or 4 or to taste

Vegetarian or Non- vegetarian stock cube - 1 (optional)

oil - 3 tbsp

Salt - to taste

Method:

Heat oil in a large, flat bottomed dish, drop in the cumin and cardamom and after a minute add the onions and ginger garlic paste.. Stir till raw smell subsides.

Add the capsicum, corn, green chillies, salt, and top it with stock or water measuring 4 cups.

Close lid and cook for another 5 mins. hen reduce flame and cook for another 5 mins.

Now, turn off flame and let it stand for 10 mins. Garnish with capsicum slices..

Enjoy hot with any curry and just like that !!!

Chicken - Paneer Bistique Snack Wraps

Ingredients:
Bistique Flour - 1 cup (for 4 snack wraps)
For filling - any veggies of your choice. I used - Bell Pepper, onions, paneer
Baked chicken - bite size pieces
Egg -1 ( scramble it)
Salt
Pepper
oil

Method:
Mix the flour with warm water and salt and kneed a soft dough.
Keep aside while we prepare the filling.
Meanwhile, bake or shallow fry the chicken till done.
In a pan, add 1 tbsp olive oil, add the onions, bell peppers, paneer, chicken, salt and pepper and blend them well. Toss till the paneer is cooked.
Turn off heat. Let it cool while we prepare the wraps.
Also, make egg scrambles in the meanwhile and allow to cool.( This is optional)
Divide the dough into 4 parts. roll them cook like tortillas.
Serve wrap with filling and ketchup. Ensoy..:)

Tips:
I used, Bistique pan cake mix just for a change in making the wraps. You can use any flour of your choice.

Quick & Easy Chicken Biriyani

Ingredients:

Basmathi Rice - 3 cups

Chicken - 2 lbs

Chopped Onion - 1/2 (medium)

Chopped Tomatoes - 1

Ginger garlic paste - 2 tbsp

Green chillies - 4 to 5 ( small)

Biriyani Masala - 3 tbsp

Spices - Bay leaf - 1, Cinnamon sticks - 1 (2 inch) , Cardamom - 4, Cloves - 4

Mint leaves - few (optional)

Coriander Leaves

Salt

Oil

Biriyani Masala: Dry roast all the below ingredients separately, cool and grind to a fine powder.

Cinnamon – 1 big stick

Cardamom – 3

Cloves – 4

Nutmeg – 1/4 tbsp

Fennel seeds – 1/2 tsp

Peppercorn - 1/2 tbsp

Cumin seeds – 1/2 tsp

Shahjeera – 1/2 tsp

Mace – 3

Coriander seeds - 1 tbsp

Red chillies - 4

For Chicken Biriyani:

• Soak the Basmathi Rice for 30 mins in Luke warm water.
• Heat Oil in pan, add the spices, ginger garlic paste, green chillies, keep stirring. When golden brown, add the onions, fry till golden brown, add tomatoes and let it cook for another 5 mins. Smash the tomatoes, add the biriyani masala, little water and let it cook for 5 mins. Add the chicken pieces, stir well, add water till chicken is covered in water and cook for 10 mins.
• Add required salt.
• Now, add the rice just on top of the chicken, and water just till the rice is soaked. Add Mint leaves and coriander leaves. Pressure cook for 10 to 15 mins. Or add to electric cooker and let it cook.

Cooking time will not take more than 30 minutes... Serve hot with Raitha and brinjal masala.