Category Archives: Bachelor’s Kitchen

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Mushroom Frittata

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves:2 
 Recipe CategoryBreakfast-Lunch-Mushroom 

 Recipe CuisineInternational

   Ingredients needed

   Butter – 1 tbsp 
   Onion – ¼ cup chopped
   Garlic – 1 tbsp minced
   Capsicum– ¼ cup chopped
   Mushroom – 1 ¼ cup chopped (any mushroom)
   Eggs – 4 
   Milk – ¼ cup 
   Mozzarella Cheese – 2-3 tbsp grated
   Spring onion greens – 1 tbsp 
   Pepper powder to taste
   Salt – as needed


Preparations

Preheat oven to 180 degree C for 10 minutes.


Finely chop onions, garlic and capsicum. Wash and cut mushrooms.



Break eggs into a bowl, add milk and beat vigorously.



Add salt needed, pepper powder, spring onion greens and cheese to the mixture.



Method 

Heat butter in a pan, add garlic and saute well for 2-3 minutes.



Add finely chopped onions and saute until it turns transparent.


Add capsicum and saute for a few more minutes.



Add mushrooms and cook until light brown.(do not add salt to mushrooms)



Remove from heat. When it is warm, add the egg mixture and stir well to combine. (You can prepare all this directly in an oven safe cast iron pan. As my cast iron pan is small, I sauteed the mushrooms in a bigger pan and then transferred it to the cast iron pan).



Bake in a preheat oven for 10-15 minutes or until until the eggs are completely set and well cooked. Do not over cook.



Add grated cheese and bake for another 2 minutes or until the cheese melts.



Cut into wedges and serve hot.



Note – If you do not have an oven safe cast iron pan, you can use any oven-safe skillet/dish. 


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Palak Paneer

I am a big fan of North Indian (especially Punjabi dishes) dishes and cook North Indian dishes at least twice a week. I learnt all South Indian dishes from my mother and North Indian dishes from my aunty who is an expert in cooking various dishes. Palak Paneer is a very popular Indian dish that goes well with all Indian Breads and flavored rice. This is one of my family’s favorite. Today let us learn how to make palak paneer following this easy recipe.

Prep Time : 15 mins

 Cook Time : 30 mins 
 Serves: 3-4 
 Recipe CategorySide Dish 
 Recipe CuisinePunjabi-Indian

   Ingredients needed

   Spinach/Palak leaves- 3 cups firmly packed
   Green Chilli -1
   Paneer/Indian cheese -200 grams (15-20-pieces)
   Onion – 3/4 cup chopped finely
   Garlic -3-4 cloves finely chopped
   Ginger-garlic paste – 1 tsp flat
   Turmeric powder -1/4 tsp
   Tomatoes -1 cup finely chopped or 3 ripe ones

   Salt as required

    Spice Powder 

   Cumin /Jeera powder -3/4-1 tsp tsp
   Coriander powder -2 tsp
   Red Chilli powder -1 tsp or as required (I used homemade chilli powder)
   Garam masala powder/ kitchen king masala – 3/4 tsp

   For the seasoning 

   Oil- 2 1/2 tbsp
   Cumin seeds/jeera seeds -1 tsp
   Cinnamon – 1 inch piece
   Cloves – 2

   For garnishing 

   Fresh cream – 2 tbsp (optional)


Preparation


Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside. Check out myhomemade paneer recipe.


Discard the thick stems of spinach and use the leaves alone.


Bring water to boil. Add spinach leaves and cook uncovered for 3-4 minutes. Once it cools, grind it to a smooth  paste with green chilli and keep it aside. Our spinach/palak puree is ready.


cooking spinach leaves


Method

Heat oil in a pan, add cumin seeds/jeera, cinnamon and cloves. When jeera sizzles, add finely chopped onions, garlic and saute until onion turns golden brown. Add a little salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.


preparing palak paneer


Add ginger-garlic paste and saute for a few more minutes or until the raw smell goes.


Add tomatoes, all the spice powder, turmeric powder and salt needed.


sauteing tomatoes


Cook until tomatoes becomes mushy and oil oozes out. (See the picture of the cooked tomatoes below-you must cook it like that). Do not add water without cooking the tomatoes well.


Add the palak/spinach puree and cook uncovered in medium or low flame for 5-6 minutes.


how to prepare palak paneer


Once the spinach is cooked well, add the cubed paneer pieces and cook for another 2-3 minutes.


spinach and cottage cheese gravy


Add 1/2 of water (You can use the water in which you cooked spinach leaves) and cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.


Garnish with fresh cream and serve.


palak paneer recipe


Serve Palak Paneer with phulka, parathas or jeera pulao or ghee rice or any flavored rice.



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Paneer Kofta Recipe

This is yet another classic Paneer recipe for all paneer lovers out there. It is a much simpler version compared to Malai Kofta. Paneer balls are deep fried and served with rich onion tomato gravy. It tastes heavenly with chapati, naan, parathas and pulaos. Today we will learn how to make Paneer Kofta following this easy recipe with step wise pictures.

Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 4 
 Recipe CategorySide Dish-Paneer 
 Recipe CuisineIndian-Punjabi

   Ingredients needed

   For the Paneer Kofta gravy

   Onion paste – 3/4 cup
   Ginger- 1 inch piece 
   Green chilli -1
   Garlic – 3-4 cloves
   Tomato Puree – 1 cup
   Salt to taste
   Cashew nuts -6-7

   Spice Powder

   Coriander Powder – 2 tsp
   Chilli Powder – 3/4 tsp
   Kitchen king masala or garam masala – 1 tsp
   Turmeric Powder – 1/4 tsp

  For the seasoning

   Oil – 2 tbsp
   Cumin seeds/jeera seeds – 1 tsp
   Cinnamon – 1 inch piece
   Cardamom – 1
   Cloves – 2

   For the Paneer kofta balls- Yields 6 paneer balls

   Paneer – 1 cup grated
   Cornflour -1/4 cup
   Green chilli – 1 finely chopped
   Ginger – 1/2 tsp grated
   Coriander leaves – 2 tbsp finely chopped
   Chilli powder – 1/2 tsp
   Kitchen king masala – 1/2 tsp
   Salt needed

   Oil for deep frying koftas

   For Garnishing 

   Coriander leaves -2 tbsp finely chopped
   Crumbled paneer -1 tbsp


Preparation


Grind ginger, garlic and green chilli together coarsely.


Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste with little water.


Puree tomatoes and keep it aside. We need 1 cup of tomato puree.


Boil water, when water starts boiling, add peeled onions, switch off  and keep it covered for 3-4 minutes. Drain the water completely and grind it to a smooth paste without adding water.


Keep all the ingredients ready to make your job easier and to prevent mess – Onion paste, ginger-garlic-green chilli paste, tomato paste, cashew nut paste and all the spice powder.


Method


Heat oil, add cumin seeds, when it splutters, add cinnamon, cardamom and cloves.


Then add the onion paste and saute nicely until it starts to brown. Add salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.


preparation for paneer kofta gravy


Add ginger-green chilli-garlic paste and saute for a few more minutes.


Then add the tomato puree and all the spice powder (mentioned under ingredients – spice powder) and salt needed. Cook the tomato puree well until it oozes out oil.


sauteing onion paste


Then add the cashew nut paste and cook for another 3-4 minutes.


Add a cup of water, when it boils, simmer for 15 minutes. This is the paneer kofta gravy. Garnish it with finely chopped coriander leaves.


preparing gravy


Preparation for the Paneer balls (Indian cottage cheese balls)


Grate paneer, add cornflour and the rest of the ingredients mentioned under “for the paneer kofta balls” except oil. Mix well to form a dough. You can adjust the spices and salt by tasting the paneer mixture.


Divide the paneer mixture equally and make smooth balls. If there are cracks, the balls will break while frying.


preparing paneer balls


Heat oil in a kadai, when the oil is hot, reduce the heat to low. Add the 1 or 2 paneer balls and fry on low heat until it browns evenly on all the sides. Be gently otherwise the balls might break.


Remove the fried ball and place it in a colander or on a paper towel to drain excess oil. Repeat the same process for the rest of the paneer balls. Now our paneer balls are ready.


how to make paneer kofta


How to serve


You have to add paneer balls only at the time of serving.


Before serving, place paneer balls in a shallow dish, reheat gravy and pour it over the paneer balls.


Garnish with crumbled paneer and finely chopped coriander leaves.


Serve hot with rotis, parathas, naan or pulao. It tastes amazing.


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Tomato Rice

Whenever I feel lazy to cook, my choice is usually Tomato rice. It is very simply to cook and tastes delicious.My children love this tomato rice a lot. Today we will learn how to make tomato rice following this easy recipe.

Prep Time : 10 mins

 Cook Time : 30 mins 
 Serves: 2 
 Recipe CategoryRice Recipes-Lunch/Dinner 
 Recipe CuisineSouth Indian

   Ingredients needed

   Basmati Rice -1 cup
   Ripe juicy big tomatoes -4
   Onion -2 medium size chopped
   Green chillies -2 slit
   Ginger-Garlic paste -1 tsp
   Sambar powder 1-2 tsp
   Turmeric Powder -1/4 tsp
   Salt as required

   For the seasoning 

   Oil -2 tbsp
   Mustard – 1/4 tsp
   Asafoetida – a pinch
   Curry leaves – little


Preparation 

Soak Basmati rice for 20 minutes. Drain water, add 2 cups of hot water and cook rice until soft.


Take juice of 4 tomatoes using a blender and keep it aside.


Method 

Heat 2 tbsp of oil in a kadai and add the ingredients mentioned under ‘for the seasoning’.


sauteing onions


Add onions and saute till it turns translucent.

adding ginger garlic paste


Add green chillies and ginger-garlic paste. Saute for a few more minutes.

how to make tomato rice


Then add tomato juice, turmeric powder, chilli powder or sambar powder and salt needed. Cook until oil separates as seen in the picture below.

easy tomato rice recipe


Add needed cooked rice to the tomato gravy and mix well.


thakkali sadam


Garnish with coriander leaves. Serve hot with papads, potato chips or raita.

Note – You can use ordinary regular rice or even leftover rice for this recipe.


If using chilli powder, add 3/4 tsp chilli powder and 1-2 tsp of coriander powder for best results.


Add needed cooked rice to the mixture.

Schezwan Fried Rice Recipe

How to make Veg Schezwan Fried Rice
Schezwan Fried Rice is an Indo Chinese dish which is very easy and quick to prepare at home. If you have leftover rice and schezwan fried rice masala at home, then this dish can be made in a jiffy. You do not have to strain yourself making schezwan sauce at home, all you need is schezwan fried rice masala to make this. Believe me, it tasted just like we get in restaurants. You can prepare this with brown rice also.Today we will learn how to make Schezwan fried rice following this easy recipe.

 Prep Time : 15 mins

 Cook Time : 15 mins 
 Serves: 1-2 
 Recipe CategoryLunch-Dinner-Rice 
 Recipe CuisineIndo Chinese
 Author:Padhu Sankar

   Ingredients needed

   Cooked Rice – 3 cups (Basmati rice or regular white rice)
   Oil – 2 – 2 1/2 tbsp
   Onion -1 finely chopped
   Garlic minced – 2 tbsp
   Mixed Vegetables – 1 1/2 cups (carrot,cabbage and bell pepper)
   Ching’s Secret Miracle Schezwan Fried Rice masala -2 tsp flat
   Spring onion greens – 2 tbsp
   Pepper powder to taste
   Salt to taste

   For Garnishing

   Spring onion greens – 2 tbsp


Preparation 

Cook rice in such a way that each grains are separate.


Shred cabbage and chop all the vegetables (carrot,cabbage and all colored bell pepper) finely.


Method 

Heat oil in a pan, add chopped onions, garlic and saute until onions turn transparent.


Then add all the vegetables including spring onion greens and stir fry for 2 minutes on high flame. Add schezwan fried rice masala, salt needed and stir fry for another 2 minutes. Then add cooked rice and mix well.


Add pepper powder to taste. Garnish with spring onion greens and serve hot. If needed, you can make Vegetable manchurian  or cauliflower manchurian as a side dish for this.



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Baby Corn Manchurian Recipe

Baby Corn Manchurian (Gravy and Dry Recipe)

Baby Corn Manchurian is a very popular Indo Chinese vegetarian dish prepared with baby corns. It pairs well with noodles and fried rice. We had it with vegetable fried rice for dinner. It tasted heavenly. Today we will learn how to make Baby Corn Manchurian (both dry and gravy) following this easy recipe with step wise pictures.

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 4 
 Recipe CategorySide Dish 
 Recipe CuisineIndo Chinese

   Ingredients needed

   Baby corn -12
   All purpose flour/maida -1 1/2 tbsp
   Cornflour -2 tbsp
   Chilli powder -3/4 tsp
   Ginger garlic paste -1/2 tsp
   Salt to taste

   For the Sauce

   Oil -2 tbsp
   Garlic – 4 cloves
   Onion -3/4 cup
   Green chilli -1
   Capsicum -1 medium size 
   Spring onion greens -2 tbsp chopped

   Soya sauce -2-3 tsp
   Chilli Garlic sauce -2 tsp

   Cornflour -1 tbsp (mix with 1/4 cup of water)
   Pepper powder to taste
   Salt to taste

   For Garnishing 

   Spring onion greens


Preparation 

Clean and cut the baby corn into 3-4 pieces. Finely chop green chillies, garlic, capsicum and onions.


Bring water to rolling boil. Add baby corn, salt needed, switch off the flame and keep it covered for 10 minutes.


Drain the water completely, add cornflour, maida, salt, (remember we have added salt to baby corn while par boiling it, so add accordingly) chilli powder, ginger garlic paste to the baby corn and mix it well. Let it sit or marinate for 15 minutes. (personally I suggest marinating the baby corns as it tastes delicious otherwise it is tasteless in the gravy)


cooking baby corn


After 15-20 minutes, heat oil and deep fry the baby corns. Remove from oil with a slotted ladle and place it on a colander or paper towel to drain excess oil.


frying baby corns


Method to prepare Baby Corn Manchurian Gravy


Heat oil in a pan, add finely chopped garlic and saute for a few seconds.


Then add onions, green chilli, salt needed and saute until onions turn transparent.


sauteing onions and garlic


Then add capsicum, spring onion greens and cook for a few more minutes on high flame stirring continuously.


Add soya sauce, chilli garlic sauce, pepper powder and cook on high flame for 2-3 seconds. Sauces can be added more or less to suit your taste. If you want dry manchurian, add the baby corn and mix well until it is well coated with the sauce. This is a dry baby corn manchurian.


If you want Baby Corn Manchurian Gravy, do not add baby corn at this stage, proceed to the next step.


baby corn manchurian recipe


Add a cup of water and bring it to boil.


how to make Baby Corn Manchurian


Mix cornflour with 1/4 cup of water and add to the gravy.


When it starts to thicken (it will become glossy), add the fried baby corn and cook for a few more seconds until the baby corn is well coated with the sauce.


Garnish with spring onion greens and serve hot with Vegetable fried rice or Mushroom fried rice or noodles.


how to prepare Baby Corn Manchurian

Hakka Noodles Recipe

Vegetable Hakka Noodles-Indo-Chinese Recipes

Hakka Noodles (Veg) is another Indo-Chinese recipe which is a favorite among kids and adults. In this the boiled noodles are stir fried with vegetables and sauces. It is very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready. Today we will learn how to make/cook Hakka Noodles following this easy recipe.

 Prep Time : 15 mins

 Cook Time : 15 mins 
 Serves: 2 
 Recipe CategoryBreakfast-Dinner 
 Recipe CuisineIndo Chinese

   Ingredients needed

   Hakka Noodles -150 grams/1 packed (made of durum wheat)
   Oil – 3 tbsp
   Garlic – 2 tbsp very finely chopped
   Onion – 1 medium sized finely chopped
   Ginger – 1 tsp very finely chopped

   Vegetables

   Carrot – 1 cut it into thin strips (julienne)
   Cabbage – 3/4 cup thinly sliced
   Spring onion greens – 1/4 cup finely chopped
   Capsicum – 1 medium size

   Soya sauce -1 tbsp or as needed
   Red Chilli sauce – 2 tsp or as needed
   Vinegar -1 tsp
   Salt and pepper powder to taste

   For Garnishing 

   Spring onion greens – 2 tbsp


Preparation 

Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente means- cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water for a few seconds. Drain the water completely, toss noodles with a tsp of oil and keep it aside.This is done to prevent the noodles from sticking together. Now boiled noodles is ready.


Finely chop onion, ginger and garlic.


Cut carrot, capsicum and cabbage into thin strips.


Method

Before going to the method, I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required.


Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent.


julienne vegetable for noodles


Add the carrots, stir fry for 2-3 seconds and then add cabbage and spring onion greens.


how to make vegetable hakka noodles


Stir fry for a few seconds and add capsicum.


how to prepare vegetable hakka noodles


Then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.


Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.


Garnish with spring onion greens, toss and serve noodles piping hot.


Note – If you planning to use beans, cut it into very thin strips and add before adding carrots as beans will take a longer time to get cooked.


Enjoy preparing more Indo Chinese Recipes

Mushroom Fried Rice Recipe

Indo-Chinese Recipe

Mushroom fried rice is very easy to prepare and also very popular among kids and adults. I made this mushroom fried rice with vegetable manchurian as side dish. The combination was great and we all enjoyed it a lot. You do not have to go to the restaurant to eat mushroom fried rice when you can make it easily at home to suit your taste. It is also great way to use up leftover rice. Today we will learn how to make mushroom fried rice-Indian style following our easy recipe.


 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves: 2 
 Recipe CategoryLunch-Dinner 
 Recipe CuisineIndo Chinese

   Ingredients needed

   Basmati rice – 1 cup
   Button Mushrooms – 200 grams

   Oil – 1 tbsp
   Onion – 3/4 cup finely chopped
   Garlic – 2 1/2 tbsp minced
   Green chilli – 1 finely chopped
   Ginger – 1 inch piece
   Spring onion greens – 2 tbsp finely chopped

   Soya sauce – 1 tbsp
   Chilli sauce -2-3 tsp (red chilli sauce or green chilli sauce)
   Salt and pepper powder to taste

   For garnishing

   Finely chopped spring onion greens – 2 tbsp


Preparation

Soak basmati rice for 20 minutes, drain the water completely and cook with 1 3/4 cup of water and a little salt. Cook it in such a way that each grain is separate. I added 1 3/4 cup of water for 1 cup of rice and cooked in a pan with lid. Once cooked, fluff it with a fork and spread it on a plate to cool.


Clean mushrooms, pat it dry and cut it into big pieces.


Finely chop ginger, garlic, green chilli and onions.


Method


Heat a tbsp of oil in a pan, add onions, garlic and saute until onions turn transparent.


Add finely chopped ginger, green chillies, spring onion greens and saute for a few more seconds.


Add mushrooms and cook until mushroom becomes soft.


Then add cooked rice, soya sauce, chilli sauce, salt, pepper powder and saute on high flame for 2 minutes.


Switch off the flame and garnish with spring onion greens. Serve hot with gobi manchurian or vegetable manchurian.


Note – Sauces can be increased or decreased according to individual preferences.


Leftover rice or brown rice can also be used for this recipe.

Variations -You can add scrambled eggs and make mushroom egg fried rice also.

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