Restaurant style Matar Paneer Recipee I

That one dish from childhood, which was everyone's favorite and stays in our memories,For which we would do anything.For me, that dish was my mom's mutter paneer.Because paneer was made with a lot of effort at home from milk.It was made by curdling the milk and going through the whole process.That's why mutter paneer was prepared only when my uncle came over.Hello, I'm dimpi cook!And today, I'll make that same dish my mom used to cook for my uncle – Mutter Paneer!Today, there's no need to curdle the milk to make paneer because,Now I just buy it from the dairy.I've even taught how to curdle milk and make paneer,And I've also made a masterclass video on how to make paneer.You can search for it on YouTube.

Normally, when you make mutter paneer, all you need is Peas and Cottage cheese.But when I make mutter paneer, for that you need,Peas,And Cottage cheese.Now, I'm not going to ask you to add gold ash or diamond dust!For a minute, I had fooled everyone!These are the little joys that bring me happiness.I've cut the paneer now.Now frying the paneer is totally optional.My mom didn't fry the paneer,She used to say that frying it takes a lot of effort.So, I won't fry the paneer either.You can choose to fry or air fry it.After that, you can add it to hot water, it'll make the paneer soft.Actually, the recipe is very simple, I'll explain it as we go along.Take Ginger, Garlic,And some Green chillies.I'll show you the remaining spices later.Cumin seeds, Coriander seeds, Green cardamom, and Black pepper.

Set them aside.Now, roughly start chopping everything like this.Let's move forward.Now take 2 Onions and slice them roughly like this.Beautiful.Now take some Oil.Normally, you have to use pure mustard oil, but I've added a little refined oil too,Because many people don't like the strong taste of mustard oil.I really like it, but I've mixed in a little bit of Refined oil.It's very pungent!It hits you right in the nose!Done.Now put Onions.Now, you need to soften the onions in the oil,But the onions shouldn't be browned.We just want to take the rawness out of the onions.Now add some Salt.Salt draws out the moisture from the onions, this process is known as osmosis.Once the salt draws out the moisture, it will cook the onions nicely.

This step isn't essential, you get used to the intense flavor of mustard oil.After this, add all the ingredients that you've roughly chopped.Beautiful.Now add some Turmeric powder.Degi red chili powder,A pinch of Asafoetida, it's totally optional.I forgot to add one thing, and that's Coriander powder.Here it goes.Just a little while, and I'll give this to you to grind,So be ready.Before that, add a little Curd to prevent the spices from burning.Now, go ahead and blend this into a paste.Make a very fine paste.Now let's prepare the dry spice mix.It's very simple.Everyone knows that Indian cuisine is based on spices,But sometimes we think that if someone understands these powdered spices, they understand Indian cooking!However 'masala' isn't just about powdered spices.It includes both dry powders and pastes.In pastes, you have cooked pastes and raw pastes.

In South India, a lot of raw pastes are used, which are made with coconut,And many bases are made with it.In North India, many cooked pastes are made, which are used to create gravies.So understanding those is just as important as understanding dry spices.So just understanding dry spices and thinking that you've grasped all of Indian cuisine is incorrect.It's important to understand the essentials.Whenever you observe Indian recipes,These are the cues,Which paste was made, which marination was prepared,Which masala was ground, and which dry spice powder was used.All these are cues.These cues make you a good chef.*Chef singing!*Now, there's nothing else to do.While you're grinding the dry spices, I'll just sit back and listen to some music.Hurry up and bring it after grinding!Thank you very much!The help you're giving right now is something I used to do when I was a kid.

Back then, we didn't even have a mixer;I had to grind everything on a traditional stone grinder.So if you think I'm making you work hard,Remember you're using a mixer, while I had to do it manually on the stone grinderYou won't be able to defeat me so easily!If you want to add a royal touch to it,You can add a few cashews to the paste you made.Only if you want to add a royal touch.It's totally optional.As a basic rule,No matter how much you've cooked something,If you've ground it, it's essential to cook it again afterward.Grinding alters the texture and flavor combination,Whatever you have done doesn't matter anymore.That's why it's crucial to sauté it well again.Another thing is that we roughly chopped the ginger and garlic,So we need to cook out their rawness as well.

So, it’s important to cook this as well.Beautiful.Almost done.We are almost there.Let's move forwardThe oil has separated from the spices, which means the first sautéing is complete.Now add fresh Tomato puree.If you add the tomato puree too early, the paste won't sauté properly afterward.So make sure to sauté well first, and then add the tomato puree.Alright. I've told you everything.Now you can't say that, "dimpi you didn't tell us!"But I've told you, whenever you add tomatoes, the base paste should be properly sautéed beforehand.You don't have to do anything until this is sautéed well.Let's do some chopping as well.Finely chopped Coriander stems.Now it’s done.There’s no raw smell from the tomatoes,And the oil has started to release.

If you feel that the oil isn’t releasing, you can add 2-4 spoons of clarified butter,It will elevate the spices and help the oil start separating.Nobody will tell you about this trick.Basically, if the oil doesn't release, the spices won't sauté properly,Otherwise, the paste will just keep boiling.Now that it's cooked,Add Water.The color is now similar to the way my mother's dish used to look.The rest will come together once I add the dry spice mix.The base gravy I've made here is just amazing,And the paste we've prepared with onions, ginger, garlic, etc.,Can be stored in the fridge for one week and in the freezer for up to two months.And then, whenever you use it, just temper it a bit,Add water or tomato puree, and you can make this gravy anytime!Not just matar paneer,But you can also add marinated chicken with this gravy,Mixed vegetables as well,Or even make an egg curry by adding eggs.

So, this shortcut gravy has no shortcuts when it comes to taste.And actually, it wasn’t a shortcut when I used to grind it with a stone grinder,Now it feels like a shortcut.Back then, electricity wasn't as reliable.And even if there was a mixer, we wouldn’t use it.80% of the time, when food was being cooked, the electricity would go out.So how could I use a mixer?But that time was beautiful.Now add Green peas.Now it's time to add the Cottage cheese.I'll add it, but you still haven't brought the dry spice mix.The benefit of adding raw cottage cheese is that it absorbs all the flavors.

Since it’s still soft, it will easily soak up the flavors.You haven't brought the dry spice mix yet!Let me check the seasoning.It's absolutely amazing!Beautiful.Cover it with a lid and reduce the heat.Have you not brought the spices yet?Oh, you finally brought the spice mix! I thought you wouldn't bring it.Thank you very much.Let’s move ahead and complete the recipe!This recipe can be edited in less than 10 minutes.It’s such an easy recipe, how could it take any longer?At this point, the color of the gravy will change,And the flavor will also deepen significantly.

One advantage of adding salt to the dry spice mix is that after grinding,When you sprinkle it, it prevents lumps from forming.Otherwise, if you just add regular spices directly into the water, lumps can develop.Salt prevents lumps from forming.Beautiful.Now, let's do the plating.Handle the plating very carefully, otherwise, the cottage cheese might break,Especially since it hasn’t been fried.Looks amazing.Just look at the textureThe flavor of the dried fenugreek leaves is truly distinct and adds a unique essence to the dish.I'm feeling like eating the whole dish, but I also need to click a photo!It's the reality of the world,"What you showcase tends to sell."

Lentil Appe | High Protein Mix Dal Appe

 

Lots of protein, rich in vitamins. First of all, Jaalidar is very tasty and nutritious. That too without soda and without any fruit salt. I will make it in a very different way. You will not have to add any fruits or soda. I will also tell you two ways that even if you do not have pan, you can make it in very less oil. A very healthy, protein rich, nutritious breakfast. The most important thing is that you can store it for 6 days. So let's start. To make a nutritious breakfast of mixed dal, here I have taken one bowl of chana dal. 

For measurement, you can set any bowl of this type in the house. Make a perfect Jaalidar with this. So, I am taking the whole bowl of chana dal. Chana dal is very healthy and a breakfast with this is very tasty. Now, along with this, make your breakfast even more tasty and To make the posting, I am taking half a bowl of urad dal from this bowl, the white urad dal, this is what I have said, so take half a bowl of urad dal which is in fibers, I am telling you to make it exactly like this, perfect latticed rice will be ready with full taste, along with this I am adding half a bowl of moong dal, now the next thing that will go in it, which will make our rice very soft, is one bowl of poha which we also call twins.

 So we will take one bowl of this also, this much our rice will become quite latticed and tasty, along with this here now we will take two bowls of rice, the regular one, the khichdi one, take that or the small one like this, Sona Mussoorie, you can take Basmati also, but we have to grind it finally, so take simple rice, it will be very good, and this is done Second bowl of rice, so this is all our things, now we will add one thing in it, in which we will not have to add fruits and baking soda, baking powder and that is one teaspoon fenugreek seeds.

 Do add a little fenugreek seeds because today I am making this mixed rice, I will make it by raising yeast, so the fenugreek seeds help in raising yeast, due to which there will be a very good fermentation, due to which your dough will be very light and netted, so here we will put all the things in a big bowl and mix it well with water two to three times so that whatever impurities are there, it should come out. 

See, we have mixed it well two to three times, now we have to soak these things for about 4 to 5 hours, so we will put lentils in it, if you want you can also soak it overnight, as soon as the thing becomes very soft and swells, then mix water in this way and make it I keep it for about five hours to swell and it has been five hours, look, everything has swelled perfectly, let's break it in the same way, see, it is breaking perfectly, now we will take a grinding jar and put a little mix in the grinding jar and add some water from it, mix it with this water, not too much, we have to make it round, mix the water accordingly and we will prepare a paste of it, not too fine, I will also show you and see, we have to grind it a little coarse, not too coarse, not too fine, like this, when you put your finger on it, you will feel like a grain, like semolina, it will swell and we will transfer the whole butter to a big vessel, it is absolutely fine, our butter is ready, now we have to beat it well for about 2 to 3 minutes, we will beat it well.

 So that when we raise the yeast, our perfect khaami is ready, perfect, now we cover it with a towel and do it like this, and you keep it overnight for fermentation. Our butter will be ready after swelling up to the point where it is cooked, if you want you can keep it for 7 hours. If you want to make it quickly, then you can add a teaspoon of fruits and pulses to it. You can prepare it immediately. And look, I am showing you the second day, our butter is ready, very nice and fluffy. See how it is coming out. It is being made into a mesh. 

See, in this way when we make something by raising yeast, it is very good for the stomach and it becomes light. So, when you make it in this way, its texture will be more tasty and it will be light for you. Now, today I will make it in two ways and show you how to make it. I will make it and show you another way too. If you do not have a pen, then how can you make it? Mix the butter slowly like this. Do not cut it too fast because a perfect mesh and pocket is formed. We will add a little salt and two fine powders to it. Chopped onion, you can add any vegetable cheese of your choice, capsicum etc., carrots etc. if you want to add them you can add them too and you can make it plain too. Here I am adding finely chopped ginger and green chillies along with finely chopped coriander leaves. Mix them well. Butter is ready below for you.

 Now put a pan on the gas and lightly grease your pan on medium flame. Put a little oil in the pan or you can take it wet and after that we will add our butter little by little. We will not fill it till the top. It will swell a little like this. This is a very good breakfast. You will like it a lot and as I told you you can store it too. Store it without raising yeast. You can store it for two to three days even after raising yeast. We will push it in and let it puff up on medium flame for two to three minutes. So this is what we are learning. Now, if you don't have a pan like this, I have provided the link to purchase it online. You can purchase it online.If you don't have one, then buy a small one like this or if you want a non-stick tadka pan, then buy that. Apply a little oil on the pan. Keep the flame medium and add the butter like this. And just push it from the top and let it cook for 2 to 3 minutes on medium flame.

 We will turn it like this and if you want to add one or two more drops of oil, you can add it here [music] and fry it for 2 minutes from the bottom also, that too with the mixture, it tastes very good, So like I made pan cake, you can make it by chilling it on a non-stick pan and fry it from the bottom also till it becomes golden crispy. Here, our mixed dal is completely ready, first of all, the nutritious mesh is ready, see the perfect color texture, it will look good even when eaten, so let's take it all out, it has got a good color and here our pancake has also cooked very well, let's take it out as well, let's do it, so here it is completely ready.

INSTANT UNIQUE Veg Biryani in pracercooker I

 

Friends, in this Dum Biryani recipe, neither do you have to soak the rice nor do you have to do much cutting, chopping, hard work, marination, or what not. This is a very instant recipe to make veg Dum Biryani. You will get the full taste in it but you will not have to stand in the kitchen for long, so making it is absolutely easy. 

Hello friends, I am Bharat. Welcome to Bharat Kitchen Hindi. So then why be afraid? Let's start now friends, to make Biryani, the first thing is that you have to make a brisket. So I have taken two medium-sized onions and sliced ​​them in such a way that I will fry them in the cooker by turning on the gas directly. I have taken half a cup of oil here and only this much oil will be used in the whole recipe.

 

In this gram of oil, you have to fry the onions here first and while making brown onions, you only have to keep in mind that the onions get over cooked because we are cooking here in very little oil. If you are cooking onions, then keep storing them and as soon as the color of onions starts to change to brown, then quickly take them out on a tissue paper so that they can cool down easily. 

Now I will fry paneer here in the same oil. Do keep in mind that if you are frying paneer in aluminium or stainless steel, then do not overcook it otherwise paneer will stick to the bottom. When it turns slightly brown, take it out as soon as it turns brown. Do not turn off the gas. And in this cooker, put all these whole spices here. I have written all of them on the screen. And along with these spices, put an onion here.

 Do keep in mind that friends, this onion should be roughly chopped. Basically, we will use the flavor and texture of onion here. Brown onions will give you that sweet paan which comes in biryani and these onions will give their texture. That is why I deliberately said that Chop them into big pieces, do not do any brown round, just cook them till they become slightly translucent and then add peas here. 

I have used frozen peas here, I had kept them in warm water, now the season is about to come, so you can use fresh peas as well. You must add ginger and garlic paste along with butter so that we do not forget all these things and the rawness of ginger and garlic goes away completely. You will need three quarters and now add all the vegetables here. Friends, in this recipe, I have used one potato and cut it into big pieces. I have also taken some beans and I have also cut them into big pieces because when we cook in the cooker, all these things will digest well. 

Now take some cabbage and keep its flowers a little big and I have also taken carrots. You can add other things as well like you can also add green peas. If you want, you can add any other thing whole. You can also put spinach in the stomach, that also tastes very good. Veg biryani is very tasty when it is filled with vegetables. But whatever vegetable you put in it, you must keep in mind that while roasting it, you must add salt, otherwise your vegetables will not taste good and the biryani will not taste good. 

After adding salt, you must mix these things a little and then add some turmeric, some Kashmiri red chilli powder and I have also added coriander powder here. You have to roast the vegetables with these spices for 3 minutes. This frying is done only so that your vegetables stand and their flavour comes out completely. And then after three to three minutes, put half a cup of beaten curd here. I had already kept the curd beaten. 

After adding curd, mix it well on all sides and then turn off the gas. Seriously friends, turn off the gas and add one spoon of gram masala and one spoon of salt. Add a tablespoon of biryani masala. Mix everything well. Before I forget, add paneer here too so that the flavour of all the spices sticks well inside the paneer. You must have noticed that I have not cooked the curd here. Now you must be thinking that why have I done this, Bharat bhai.

 Friends, I have done this because here a very important step has to be done to make biryani. If you want the fragrance of dum biryani to come out, then you have to. I have not used coal here. What I did to add pomp and show is that I took a small cinnamon stick and lit it well. Today it is burning in it. I put some ghee in it and quickly cooked it. And while it is smoking in your cooker, at this stage only, what you have to do is take rice here. I have used organic white rice from India. I have cooked two cups of rice. You don't have to wash the rice at all. You just have to wash it two to three times and drain the water. Seriously, keep the rice ready like this. It will take you five to six minutes for all this. 

By the time it cooks, a very nice aroma will come out from inside. Look friends. [Music] A very tasty biryani is going to be prepared. Seriously, I am telling you that if a little bit of water has dripped in the bowl, then add it to this biryani. Don't waste it at all. Now turn on the gas. Keep it on high flame and stir the gas a little faster. First of all, I have added one cup of water for the vegetables. So in this recipe, You have to add water in such a way that you have to add 15 times the amount of rice you are adding. So I have taken 2 cups of rice here, so in this recipe I will add 3 cups of water.

 

So right now I will add one cup with vegetables and the remaining 2 cups with rice. Pay attention to this, friends, the fiber of water should be perfect. And then now we have to start layering. First add brown onions. Some raw rice has been added. On top of that, coriander, mint, some grated cheese. Biryani masala was there and without ghee, it will not work. So I have done it here. Make a clearing of organic India desi like this, friends. And add salt here. For every cup of rice, we have to add one spoon of salt.So I have used 2 spoons of salt here. Because there are 2 cups of rice here. I have added one spoon of salt on the first layer and the second spoon of salt I have added later on the second layer. You can do it like this.

 Put the second layer of rice on it and then add coriander, mint, biryani masala, salt and other things. I had put three sliced ​​green chillies in some milk and kept saffron in it. There is very little milk and one spoon of kewda water.Friends, this will take away the aroma of your biryani. Friends, at this stage, you should also add water. I have added two cups of water here. Quickly put the lid on it. But after putting the lid on, you must pay attention to one thing, otherwise your biryani will burn from the bottom and when you take it out, it will become sticky and flat. So, I will tell you further. Watch carefully. That step is very important. Just put the lid on and let it whistle twice. Till the cooker whistles, I will make my favourite green tea. The best thing about organic India is that it has been making tea for the last 25 years. 

Certified products which are free of chemicals and pesticides are reaching all of us. After two whistles, turn off the gas of the cooker, let the cooker cool down completely and then open the lid, your biryani will be ready. Friends, I cannot tell you the aroma that will come and the last point which you must do is that friends, you have to quickly transfer this biryani to a plate. This step is very important friends because the cooking of rice in the cooker has happened at very high pressure.

 If you do not take out this rice from the cooker quickly, then the cooking of rice will continue and there will be no retrogradation in the rice and the grains will not stick together. So this is very important friends, just let it set for 10 minutes, then you will see that each grain of rice will be well mixed and very tasty. Veg biryani will come outSeriously, friends, you will love to try it.

home made aata ki kachori ! 1 cup aata ki kachori recipee

 

Till date, whenever you make dough, you must first put flour in the plate, right? This recipe is a little different, friends, here first you have to take around 120 AA i.e. 3/4 cup water and in it you have to add 2 tablespoons of semolina, this is fine semolina. Friends, now it will take some time for the semolina to swell, till then you can add the rest of the things here. 

I have added one tablespoon of ghee here, around one teaspoon of chilli flakes, celery, add one teaspoon of sesame seeds here and along with that one teaspoon of salt and coriander, in this absolutely freshly recipe, friends, everyone makes you work hard, the whole dough is rubbish, right? No, no, there is nothing like that in this.

 just mix the dough well and whatever fatigue, frustration you have fought with throughout the day, you can easily take revenge of all that with this dough because here you have to count and slam it 15 times, just by slamming it Friends, it will happen that this dough will spread out on its own.

It seems that it is quite wet. It seems that how will we use it? It will be used very easily friends. But first of all, apply a little oil on your hands and apply it on this dough. If you do not apply oil, it will stick to your plate and the result will not be good.

 Just keep it covered with a wet cloth for half an hour and let food science work on its own and see the magic. Well, let me make a stuffing and show you. Nowadays, everyone writes in the comments that do not show potato stuffing because potato is very common, so I will show you another stuffing. 

Anyway, nowadays potatoes have also started becoming expensive. There is no one in vegetables. Friends, you can take Bhujia, yes, take any Bhujia. If it is spicy, it will be fun. I have taken Ratlami apple, it will be enough. And I have grinded it in a mixer.Then I have taken one cup of Poha, I washed it well once and then put it in water for 30 seconds. After keeping it for 30 seconds, drain out all the water and leave it in the air for 5 minutes and see that the Poha will become soft on its own. You are thinking right, it becomes exactly like potatoes.

 Now mash it a little. For the rest of the stuffing, I have put some oil in a pan. In the oil, add asafoetida, mustard seeds, cumin seeds, fennel seeds and coriander seeds. I have finely chopped four to five garlic cloves and put them here. Roast them for a while and then put onions here. I have roughly chopped two onions and put them here. 

Now, along with the onions, add a secret thing. Just add a pinch of baking soda here. This is a trick friends, which gives a completely different flavor. What happens is that Due to this, the mid reaction in onions, that is, the reaction of turning brown, starts happening quickly, their color will also be completely different, the taste will also be different and at the same time.

I have also added salt and green chillies and kneaded for a while and now see, the color of the onion is completely different, on my saying, put the onion on your tongue once at this point and see, if I explain its taste to you, then it is like the sweetness of caramel, exactly like that, the taste is similar to that, well, I will tell you further.

 quickly you add one spoon of coriander powder and turmeric here, add red chilli, add Kashmiri red chilli, the color comes out very good, that's why I have added Kashmiri red chilli, as soon as you add the masala, turn off the gas, otherwise all the spices start burning and the taste will turn into bitterness, at the same time I have quickly added poha and that ground sev, add that too and you should mix all these things well.

 The colour looks good, but the balance of the masala is out. It is very important to have sourness here, so add a spoonful of mango powder. I would say you can add more, it is up to you. You should taste it first. So keep in mind that the chilli should be a little spicy. 

The masala should have a good sourness and the salt should also be spicy. Only then will it be balanced and the stuffing inside will taste perfect. I have made small pedas of this. One peda is of 20 grams. Friends, I have also told you the size and the weight because the more precision is used in making the food, the more equal and even it becomes.

 You can make a small ball and that will also work. Now I will show you. Look, the dough has automatically joined together. There was no need to knead or rub it. Your work is done just by patting it down. You see, now it is not even sticking to my hands. I have made small pedas with this dough. I have made pedas of 30 gms and I have kept one peda of 30 gms, that means there is not much gap between the dough and stuffing.

 there is a very little gap, see, if you take too much dough then you will feel the flour in this snack and it will not taste good, so that is why I have deliberately not kept much gap between the stuffing and the dough and if by chance you are afraid that this pack will not be sealed, it may tear while frying, then this will not happen friends because the dough is very wet and soft, if you tie it properly then it will stick completely on its own, for stuffing see what I have done is that I have taken only peda, I have taken the corners of the peda and I have put the stuffing in the middle and just like we seal kachori or parantha, in the same way I have made a braid of it and twisted it and closed it, it is very important to twist it. 

No then What happens while frying is that your kachori starts tearing from here, so seal it properly and whatever extra is there, put it in the other peda, press it right in the middle, add the masala again and seal it by twisting it, it will be sealed very easily friends because the dough is a little loose and wet, the dough of kachori should always be like this, now do keep in mind that when you are making the kachori flat, first of all you have to press from the center so that all the masala goes to the sides, the more it goes to the sides.

 

the more your kachori will puff up evenly and it will not be thick from anywhere, just spread it out evenly and now do not fry it on any low flame, no, not at all, you have to fry it on medium low flame, that is, when you put it in the oil, the oil should be hot and you can fry it on medium low flame only, it will take you 10 to 12 minutes for each kachori to puff up on its own. It will set and become completely set. See friends, I have cooked it for exactly 12 minutes and you can see the colour is amazing.

 

Friends, try making this new style of wheat flour kachori. There is no need of refined flour. Friends, even without refined flour, you can make a crispy and tea-time snack that can be enjoyed in the rains. How did you like this trick of my grandmother? I mean, when I ate this kachori, I saw that it was completely stuffed inside.