Peri Peri Paneer Burger Recipe

Creamy soft paneer tossed with veggies and peri peri spice mix was tangy, spicy and very flavorful.

Recipe Video on Youtube 😊

Peri Peri Paneer Burger Ingredients: 
2 To 3 Burger Buns
1 Medium Onion Finely Chopped 
2 Green Chilies Finely Chopped 
5 Sprigs Coriander Finely Chopped 
1 Medium Tomato Finely Chopped
1/4 Cup Finely Chopped Capsicum 
1/2 Inch Ginger Finely Chopped 
4 Pods Garlic Finely Chopped
2 Tbsp Peri Peri Masala
150 Grams Paneer Cubed 
Butter as required
2 Tsp Oil
Sour Cream as required

Prep:

Wash, Peel and finely chop 1  medium onion.

Wash and remove stem from 2 green chilies and finely chop.

Wash, peel and finely chop 1/2 inch ginger and 8 pods garlic.

Wash and finely chop tomato

Wash and remove the seeds from capsicum and finely chop.

Separate coriander leaves, wash and finely chop.

Cube paneer and reserve.

Method:

Heat a tawa with a tsp of butter. Slice the burger bun in half and place it on the tawa.

Toast the bun for a minute on each side and reserve on a plate.

Heat a wok with oil or butter on medium flame.

Combine and add all the veggies to the oil and fry for a minute.

Add the cubed paneer and peri peri masala.

If required add salt to the paneer.

Fry all the ingredients for 2 minutes and remove from flame.

Apply sour cream on both sides of the bun and reserve.

Place the peri peri paneer in the middle of the bun and top the bun with other half of the bun.

Serve the peri peri paneer burger...Enjoy!

Blue Pea Tea Pulao Recipe Using Chymey Teas

Chymey premium leaf tea and handcrafted signature blends offer fresh flavor and natural health benefits. Chymey teas are all real Ingredients, no added artificial colors and flavors, Premium Quality Teas.

Shop: https://chymey.com/

Cuppa Tea Box (4 Teas) https://chymey.com/collections/festive/products/cuppa-tea-box

Recipe Video on Youtube 😊

Butterfly Blue Pea Tea Pulao Ingredients:
200 Grams Basmati Rice
3 1/2 Cups Water
1 Tbsp Coarse Salt
3 Tsp Butterfly Blue Pea Tea
1 Tsp Ghee
1 Tsp Oil
1 Inch Cinnamon
3 Cloves 
3 Cardamoms 
1 Inch Ginger Finely Chopped
8 Pods Garlic Finely Chopped
1/4 Cup Onions Finely
2 Green Chilies Finely Chopped
1/4 Cup Potatoes Chopped into Tiny Cubes
1/4 Cup Carrots Chopped into Tiny Cubes
1/4 Cup Peas
1/4 Cup Cauliflower Florets 
2 Inch Pieces Lemongrass
8 Cashews 
4 Almonds
10 Raisins Kishmish
3 Chopped Walnuts

Prep:

Wash, peel and chop 1 medium carrot into tiny cubes.

Wash, peel and chop 1 small potato into tiny cubes.

Wash, Peel and finely chop 1  medium onion.

Wash and chop cauliflower into tiny florets and place it in luke warm salted water for few seconds then drain and reserve.

Wash and remove stem from 2 green chilies and finely chop.

Wash and reserve 1/4 cup green peas.

Wash, peel and finely chop 1/2 inch ginger and 8 pods garlic.

Chop the walnuts, almonds, and cashews and reserve.

Wash and soak the basmati rice in 2 cups water for 15 minutes.

Method:

Heat a wok on medium flame with ghee and oil.

Once the oil reaches temp, add cinnamon, cloves and cardamom and allow to splutter.

Add finely chopped ginger and garlic and fry for a minute.

Add finely chopped onion and chilies and fry for another minute.

Add chopped veggies potato, carrots and peas. Fry the veggies for a minute. 

Add chopped nuts and raisins and fry for a minute. Add coarse salt and 1/2 cup water stir once and cover cook the veggies until half done.

Gently open the lid and stir the veggies once. Add 2 inch pieces lemongrass and cauliflower. Stir the veggies once cover and cook until done.

Boil 3 cups water, remove the water from flame add 3 tsp blue pea tea cover and allow to steep the tea for 3 minutes.

Add washed basmati rice and fry it in the veggies for a minute.

Using a strainer, filter and add the tea to the rice. Stir the ingredients once.

Place the rice on low flame and allow the rice to cook and absorb 70% of the moisture.

Once the rice has absorbed most of the moisture, place on very low flame, cover with tight lid and cook for 15 minutes until well done.

Gently mix the rice after 15 minutes and serve hot...Enjoy!

Tricolor Chocolate Pani Puri Indian Republic Day Special

Indian Flag, tricolor inspired chocolate pani puri recipe for Indian Republic Day 2022!

India celebrates Republic Day annually on 26 January,  Day to mark the day India became a sovereign republic. While India gained independence from the British in 1947, but it wasn't until 26 January 1950 that the Indian Constitution came into effect and India became a sovereign state, declaring it a republic. This day is celebrated with much pomp and fervor all over India, and in India's capital Delhi, parades, tableaus and spectacular displays by the defense forces are showcased at Rajpath. The Indian flag is also hoisted all over the country.

Tricolor Pani Puri Recipe on Youtube Channel 

Chocolate Pani Puri

Ingredients:

10 to 15 Papad Puri (Ready to use)

100 Grams White Chocolate

1 1/2 Cups Milk

1/4 Cup Water

2 Tbsp Sugar

2 Tsp Corn Flour

1/4 Tsp Vanilla Flavor

Papilon Green and Orange Food Colors

10 Almonds

2 Tbsp Cherry

1 Ripe Banana

1 Tsp Dalda or Vegetable Fat as per use

Prep:

Mix 2 Tsp Corn Flour with 3 to 4 Tbsp Water and reserve.

Add milk, water and sugar to a sauce pan and bring to boil on low flame.

Add vanilla flavor and stir the milk well.

Gradually add corn flour mixture to the milk and stir on low flame. Once the milk starts to boil and thicken remove from flame allow to reach room temp.

Transfer the milk to a bowl, place a lid and refrigerate until use.

Fry the papad pani puri in oil and allow excess oil to drain in a colander. We can use ready to use pani puri.

Add 1 cup water to a pot and heat it till the water is lukewarm and reserve.

Chop and add the white chocolate to a bowl place it in the microwave for 30 seconds and repeat the process until the chocolate melts.

Place the chocolate bowl in the luke warm water until use.

Line a plate with silver foil and reserve.

Gently crack in the middle of the pani puri and create a cavity.

Using a fork apply the white chocolate on the panipuri evenly and place the puris in the fridge until use.

Method:

Once the puri is chilled remove from the fridge. Using a thin brush gently draw few lines of orange and green on the pani puri, and place it in the fridge until use.

In a serving plate place the pani puris chop and add the banana in the cavity.

Transfer the vanilla milk in shot glasses. In one glass add orange color and other add pista color and flavor mix the mix and place it on the plate.

Garnish the milk and puris with almonds, cheery and gems...Serve it chilled...Enjoy!

Homemade Sour Cream Recipe

Sour cream can be used in many dishes, from rolls to burgers, tacos and soups. This recipe is so easy to prepare and store. 

Homemade Sourcream Recipe Video on Youtube

Sour Cream Ingredients:

2 Cups Fresh Cream (Any Brand)

I used Nandini fresh cream

1 Tbsp Lime Juice

1/4 Tsp Salt

Prep:

Wash, chop 2 limes in half, juice and reserve, the lime juice in a bowl.

Method:

Add the cream to a steel or glass bowl and refrigerate it for 30 minutes to 1 hour.

Remove the cream from fridge and add it to a mixing bowl.

Add lime juice and salt mix the cream once and place it in the fridge for 30 minutes to 1 hour.

Using a beater or balloon whisk, whip the cream on slow mode or 1 speed setting for a minute.

Scrape the sides and beat for another 30 seconds till the cream is fluffy. 

Once the cream is fluffy do not whisk further. Scrape the sides of the bowl and add the sour cream to a glass jar or  glass container and store it in the fridge until use.

Tawa Paneer Burger Recipe

Creamy soft paneer slightly pan fried spices and stuffed inside this burger was really delicious and packed with flavors. It hardly took me 10 to 15 minutes to prepare this entire dish. This recipe serves 2 to 3 generous portions.

Tawa Paneer Burger Recipe on Youtube Channel

Tawa Paneer Ingredients:

2 Burger Buns

1 Cup Cubed Onion Petals 

1 Cup Cubed Capsicum

1 Cup Cubed Tomato

100 Grams Cubed Paneer

1 Inch Grated Ginger

1 Tsp Kashmiri Chili Powder

1 Tsp Red Chili Powder

1/4 Tsp Cumin Powder

1 Tsp Garam Masala 

1/4 Tsp Turmeric Powder

1 Tsp Chat Masala or Pudina Masala

2 Tbsp Yogurt

1 Tsp Salt

4 Tbsp Oil

Prep:

Peel and wash 1 inch ginger. Grate the ginger and reserve.

Peel and wash 2 medium onions. Cube 1 1/2 the onions. Finely chop the remaining.

Wash and remove the seeds from 1 large capsicum. Chop the capsicum into cubes and reserve 1 cup. Finely chop the remaining.

Wash and chop tomatoes into cubes and finely chop 1/2 tomato and reserve.

Chop the paneer into cubes and reserve.

Method:

Heat a tawa on medium flame with 2 tbsp oil.

Add the grated ginger and fry on low flame for few seconds.

Add the cubed onion, paneer, tomato and capsicum togeather and fry for a minute.

Add 2 tbsp yogurt, Kashmiri chili powder, chilly powder, turmeric powder, cumin powder and garam masala along with salt. Mix and fry all the ingredients for two minutes on medium flame.

Add a tsp chat masala or pudina masala and fry for another minute and remove the paneer from the tawa and reserve on a plate.

Scrape excess masala from the tawa and reserve along with paneer.

Place the tawa back on low flame add a tbsp oil.

Slice the bun in half and place it on the tawa and fry the bun on both sides for a minute and reserve on a plate.

Layer the bun with the paneer masala and top with finely chopped onion, capsicum and tomato, close other half of the bun and serve the tawa paneer burger hot with potato wedges...Enjoy!

Stuffed Peas Paratha and Puri Recipe

Stuffed peas paratha and puris are truly a treat for winter. We can enjoy these parathas and puris with chai or ketchup.

Recipe Video on Youtube

Peas Filling:

2 Cups Fresh Peas

3 Cups Water

1 Inch Ginger

4 Green Chilies

1 Tsp Garam Masala

1 Tsp Cumin Powder

1 Tsp Chaat Masala

1 Tsp Chili Powder

1/4 Tsp Asafetida

1/4 Tsp Turmeric 

2 Tsp Salt

3 Tbsp Oil

Dough:

1 Cup Whole Wheat Flour

1 Cup Maida

1 Tsp Salt

2 Tbsp Oil

Prep:

Peel and wash 2 cups peas.

Add 3 cups water in a pot place it on medium flame and add the peas to the water and boil. 

Cook the peas till tender and not mushy. Once the peas are cooked remove from flame, drain and reserve.

Peel and wash ginger and chop it into tiny pieces and reserve.

Remove stems of the chilies, wash and reserve.

Sift all purpose flour/maida and whole wheat flour and reserve in a bowl.

Method:

Add the cooked peas to a mixerjar followed by ginger and chilies pulse and grind to form a smooth paste. Add few tsp water if needed make sure not to make it watery.

Heat a wok on medium flame with 3 tbsp oil. Add asafoetida and allow it to splutter.

Add spice powders(chilly, chaat masala, garam masala, and turmeric) to the oil and allow it to foam a bit.

Add the ground peas followed by salt and mix the masala swiftly.

Keep stirring the peas mixture changing the flame from medium to low and cook until the moisture has evaporated. The filling should form a ball consistency and not stick to the hands.

Remove the filling from flame and allow it to cool down completely.

Add the maida and whole wheat flour to the mixing bowl along with salt. Gradually add water and knead to form a dough.

Add 2 tbsp oil and knead the dough for 10 minutes to form a smooth dough. Cover and allow the dough to rest for 20 minutes.

Once the filling has cooled down completely and the dough has rested well, start forming even roundels. For  the puris prepare marble size roundel and for the paratha slightly larger than a lime size roundel.

Evenly divide the filling slightly larger than the roundels and reserve.

.

Gently press the dough ball in the middle with thumb and form a cup shape and fill the cup with peas filling.

Gently press the peas filling in the middle and gather the edges of the dough and seal the filling inside. roll the dough and reserve.

Heat a wok with oil on low flame for frying the puris and a tawa to prepare the paratha.

Roll the puri roundel in some flour and place it on a board gently press the dough and roll it to form even puris.

Follow the same step and prepare the paratha.

Once a set of 4 to 5 parathas and puris are formed reserve it on a plate.

Once the oil starts to smoke place the flame on high and start to drop one puri at a time and press it a bit on the edges using a slotted spoon. Puri will puff up then gently flip it and fry it on both sides for 2 minutes till golden, drain and reserve on a plate.

Similarly start preparing the paratha. Once the tawa is hot gently add the rolled paratha on the tawa and press it on the edges. Fry the paratha both sides till golden we can use 1 tsp ghee or oil to fry the paratha. Spread some oil on both sides of the paratha and serve it on a plate.

Enjoy the stuffed peas puris and paratha with just some ketchup or mint chutney 

Tawa Paneer Tikka Recipe

Recreated my original recipe from 2011 on new years eve it was very nostalgic and heartwarming... I've come a long way creating and sharing the best content for my viewers. My intentions are always to keep people nourished and fulfilled with joy.

Recipe Video on Youtube 😊

Ingredients:

200 Grams Paneer / Cottage Cheese

1 Cup Yogurt

1 Large Green Bell Pepper / Capsicum 

1 Large Ripe Tomato deseeded 

1 Tsp Tandoori Chicken Masala

1/2 Pudina Masala

1/4 Chat Masala

1 Tbsps. Chilly Powder

1/2 Tsp Coriander Powder / Dhaniya

1/4 Tsp Turmeric Powder

1 Tbsps. Ginger & Garlic Paste

Lime juice few drops

A Box of Toothpicks or Fruit Picks

Oil for shallow frying

Salt to taste.

Prep:

Cube the paneer into bite size cubes.

Wash and deseed the capsicums and tomato. Chop into bite size cubes.

Peel and wash, onion and cube into bite size cubes.

Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.

Marination:

In a mixing bowl combine all the spice powders, ginger and garlic paste, yogurt salt and mustard oil mix well.

Add the cubed paneer, onion, capsicum and tomato to the marination.

Mix and coat the marination on the veggies, cover and allow to marinate for 5 to 10 minutes.

Method:

Wash bamboo skewers and start to alternate and skew the veggies and paneer.

Place a tawa on medium flame. Brush the tawa with 2 tbsp ghee.

Gently place the paneer skewers and fry for 2 minutes on each side on low flame. Fry the veggies for 10 minutes and remove from flame.

Repeat and fry more skewers in the same way.

Serve the tawa paneer tikka on a serving plate along with mint chutney and enjoy!

Homestyle Hyacinth Beans, Eggplant and Potato Curry Recipe (Poricha Kuzhambu)

Poricha Kuzhambu recipe changes from region to region, and house to house in south India. This style of curry can be only found across Tamil homes. This recipe is a mashup of two curries. We tend to use seasonal local vegetables and beans. We normally prepare a large batch of curry the taste is excellent next day. This curry is normally served with rice,dosas, idli or roti. It is also referred as pori kuzhambu

Recipe video on Youtube Channel 😊

Ingredients:

100 Grams Hyacinth Beans (Mochai / Avarekalu)

200 Grams Potato

200 Grams Egg Plant

1 Cup Finely Chopped Onions

3 Green Chilies

3 Sprigs Curry leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

2 Tbsp Coriander Powder

3 to 4 Tbsp Tamarind Pulp

1/4 Cup Fresh Coconut + 1/4 Cup Fresh Coriander Ground to fine paste

1 1/2 Tbsp Ginger and Garlic Paste

3 Tbsp Groundnut Oil

4 to 5 Seeds Fenugreek

Salt as per taste...

Prep:

Wash and chop the brinjal into 1 inch cubes.

Peel, wash and cube the potatoes

Add the chopped brinjal to a pot of water to avoid discoloration.

Peel, wash and boil hyacinth beans with salt and reserve.

Wash and peel onion. Roughly chop the onion and reserve.

Wash and finely chop the tomato and reserve.

Wash and reserve curry leaves.

Peel, wash and reserve garlic.

Chop fresh coconut into tiny pieces, wash and drain.

Clean and wash coriander.

Add the chopped coconut to a mixerjar along with coriander and grind to form a smooth paste.

Soak tamarind in water for 10 minutes. Squeeze and extract tamarind pulp and reserve.

Peel and wash ginger and garlic both equal portions.

Add the ginger and garlic to a mixerjar along with 1/4 tsp pepper and 1/4 tsp fennel grind to form a smooth paste and reserve.

Wash and remove stems from chilies. Slit the chilies and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 3 tbsp oil and allow it to reach smoking point.

Add fenugreek seeds and allow it to splutter for few seconds.

Add chopped onion, tomatoes, crushed garlic, slit chilies and curry leaves together and fry on medium flame for 2 minutes until the tomato and onion softens a bit.

Add chilly powder, coriander powder, asafetida and turmeric to the onions and fry for few seconds till raw flavor reduces.

Add 2 tbsp water and fry till the oil surfaces on the masala.

Add the potatoes and fry in the masala for a minute.

Add 1 cup water and salt. Stir once cover and cook the potatoes till half done.

Add chopped brinjal stir once. cover and cook till half done.

Next add cooked hyacinth beans and stir well.

Cover and cook for 5 minutes.

Stir once and add the coconut paste. Stir again allow to boil for 10 minutes until the raw flavor reduces.

Place on low flame and add tamarind pulp stir well boil for few more  minutes.

Remove the curry from flame add coriander leaves stir and serve the poricha kuzhambu in a serving dish.