Aloo Mutter Restaurant Style

Aloo Mutter Restaurant Style

Potato the king of vegetables, added with mutter, tangy tomato gravy and spices, the result is delicious, flavorful vegetable which is all time favorite "The Aloo Mutter".

Aloo Mutter is quick and easy to make side dish, can be made with minimal ingredients, yet tasty and does not require much cooking expertise.

Many variations can be made in this dish. Here i am posting the recipe of Restaurant Style Aloo Mutter. In this recipe the gravy will be in rich taste as found in restaurants. It is mixed with good amount of tomato puree, cashew nut paste, cream and aromatic blends of spices. 

Ingredients:

3 potatoes

1 cup fresh green peas boiled

3 tomato pureed

2 onion chopped

1/2 tsp ginger garlic paste

1/4 tsp cumin seeds

1/4 tsp garam masala

1/4 tsp mustered seeds

1 tsp red chili powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1 tsp kasuri methi

1 tbsp cashew nut paste

1 tsp fresh cream

1 tbsp coriander leaves chopped

1 tbsp oil

Salt to taste

Method:

1. Pressure cook potatoes, peel and cut it into cubes.

2. Heat oil in a pan, add mustard seeds, cumin seeds when they sizzles, add onion
    stir till golden brown.

3. Now add ginger-garlic paste, stir for some time. Then add tomato puree, red chili
    powder, turmeric powder, garam masala,coriander powder cook till oil releases.

4. Once the tomato puree gets cooked well, add the cashew nut paste. Cook for few
    mins after adding cashew nut paste.

5. Now add potato and peas, mix well.

6. Add 1 cup of water, kasuri methi crushed, salt and mix well.

7. Let it boil for some time. Now reduce the flame to low add cream, coriander leaves
    and mix well.

8. Restaurant style aloo mutter is ready.

Tips:

1. Cashew nut paste will enhance the taste, thicken the gravy, give a creamy and
    rich texture to the dish.

2. Add cream only when flame is low.

3. Frozen green peas can also be used instead of fresh peas.

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Palak Paneer

Mutter Paneer

Mutter Paneer

(Peas with Cottage Chesse)

Mattar paneer is a popular North Indian dish probably the most frequently ordered dish in Indian restaurants. This dish is a delicious combination of soft paneer and healthy green peas in a mild spicy tomato based gravy, is a treat to taste buds at anytime. This is very easy to cook. The aroma and good looks of this dish make it truly irresistible.

Ingredients:

100 gm paneer/cottage cheese cut into cubes

1 cup fresh green peas boiled

2 medium onion chopped

3 tomatoes chopped

1 tsp ginger garlic paste 

1 tbsp cashew nut paste

1/4 tsp turmeric powder 

1 tsp coriander powder

1 tsp red chili powder 

1/2 tsp garam masala powder 

1/2 tsp cumin seeds

1/4 tsp mustard seeds

2-3 bay leaves

1 tbsp coriander leaves chopped

1 tbsp oil

Salt to taste

Method:

1. Heat oil in a pan add mustard seeds when it crackle, add cumin seeds, bay leaf,
    when they sizzles, add onions and stir until golden brown. 

2. Now add ginger garlic paste and saute for 1-2 mins.

3. Add tomato, red chili powder, turmeric powder, coriander powder, garam masala
    powder and cook on low flame until oil releases from the sides. 

4. Add cashew nut paste stir and cook for 1-2 mins.

5. Now add boiled peas, salt and 1/2 cup water, cook for 1-2 mins.

6. Add paneer and let it cook for 2-3 mins until everything gets blended well.

7. Transfer it to a serving bowl and garnish with grated paneer

8. Mutter paneer is ready to serve.

Tips:

1. You can use milk to replacing cashew nut paste and it gives a nice flavor too.

2. Frozen peas can also be used when fresh peas are not available. 

3. You can deep or shallow fry the paneer to give a different taste to this dish 

  

4. For garnishing fresh cream can also be used.

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Palak Paneer

Aloo Mutter 
restaurant style

Cucumber With
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Rice Kheer

Rice Kheer

Rice Kheer is a traditional and very popular sweet dish of India. This is a very flavorful dish made with milk, rice, sugar, saffron, delicately flavored with cardamom & full of nuts. 

In the South, Kheer is called Payasam and in the east it is known as Payas. This dish is very simple & easy to make and can be served warm or cold.

Wish You A Very Happy Diwali

 And

 Prosperous New Year

Ingredients:

1 liter milk

2 tbsp rice (washed and soaked for10-15 mins)

3-4 green cardamoms (peeled and powdered)

8-10 strands saffron (soaked in hot milk)

8-10 almonds chopped

8-10 pistachio chopped

8-10 cashew nuts chopped

6-7 tbsp sugar

Method:

1. Boil milk, simmer the heat, drain out water from rice, now add them to milk and
    stir continuously for some time, so that rice does not stick to bottom .

2. Now add some almond, pistachio and cashew nut to the milk.

3. Boil milk on low flames stirring it frequently till rice has cooked completely and
    kheer has thickens. Stirring it frequently so that kheer doesn't get burnt.

4. Add sugar, cardamom powder, saffron and cook for 5-7 mins more.

5. Remove kheer from heat and garnish with almond, pistachio and cashew nut.

6. Rice kheer is ready to serve for this festive season.

Tips:

1. Always cook rice on low flame.

2. Stir kheer frequently otherwise it ill get burnt.

3. You can add sugar's quantity as per your choice.

4. I have used only almonds, cashew nuts and pistachio You can add
    other nuts you like.

5. If you are serving rice kheer cold then cook it  ess because once it cools
    it will thicken.

6. You can roast dry fruits and rice in ghee before adding them to the milk.

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Balushahi

Balushahi

Balushahi is a traditional Indian sweet which is a favourite for this festive season.  It’s usually made for the weddings in India and also on special occasions.

The main ingredients of this dessert are all purpose flour, ghee, yogurt, sugar syrup. It crispy from outside, soft and flaky from inside.

It is very easy to make and can be kept a few days in an air tight container so you can make it in advance of the celebrations.

Ingredients:

2 cup refined flour (maida)

1/4 tsp baking soda

6 tbsp yogurt

1 tbsp ghee

5-6 almond chopped
5-6 pistachio chopped

Water as required

Ghee/oil for frying

For sugar syrup:

2 cups sugar

1 cup water

1/4 tsp cardamom powder

Method:

1. Sieve flour and baking soda in a large bowl, then slowly start adding ghee.
     Mix well till it resembles bread crumbs. 

2. Add beaten curd, water and make a soft dough.

3. In a pan add sugar and water stirring occasionally, till the sugar dissolves. Boil till
    it reaches one-string consistency.

4. Now take dough and make small round-shaped balls also make a hole  in center
    of the ball. 

5. Heat ghee/oil in a pan on medium heat. Gently slide in dough balls, only 2-3 at a
    time, deep fry on low heat till golden brown from both sides.

6. Remove and drain balushahi on absorbent paper. Now add these fried balls to
    sugar syrup keep it for 2-3 hours.

7. Now remove the balushahi on a plate and garnish with chopped pistachio
    & almond.

8. Delicious balushahi is ready to serve for this Diwali.

Tips:

1. Balushahi must be fried on very low heat otherwise it will remain uncooked
    from inside.

2.  It has to be soaked in sugar syrup for a longer period.

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Gulab Jamun

Gulab Jamun

Gulab Jamun !!! every one loves it. It is the most popular and loved dessert in India. A melt-in-mouth traditional Indian dessert which is specially prepared during festivals like Diwali.

Gulab Jamun made of khoya, deep fried and soaked in rose or cardamom flavored
sugar syrup. The spongy khoya balls become super soft and juicy. Every bite of this
sweet tastes so heavenly.  

This dish is easy to prepared and can be enjoyed both hot as well as cold.

Ingredients:

1 cup khoya (sugarless)

1/3 cup fine flour 

1 pinch cooking soda

Oil/ghee for deep frying

For  sugar syrup:

1 1/2 cup sugar

2 cups water

1/4 tsp cardamom powder

1/4 tsp rose essence

Method:

1. In a wide pan mix water, sugar & cardamom powder.

2. Dissolve sugar over low heat. when sugar dissolves, turn heat to medium and
    let it boil for 1-2 mins.

3. Now switch off  flame.When  sugar syrup cools, add rose essence and mix well.

4. Bring the khoya to room temperature. Passed khoya through a sieve with big
    holes to make it soft & easier for kneading. It is not necessary, if  you are using
    homemade khoya.

5. In a bowl mix khoya, fine flour and cooking soda. Let dough sit for 5 mins.

6. Now divide dough into equal parts & make smooth balls without cracks. 

7. Heat ghee/oil in a kadhai, when ghee is hot, turn heat to low & fry
    balls. Keep stirring it gently for even browning.

8. Once they turn golden brown, remove them from ghee, drain in absorbent 

    paper & immediately add it to syrup.

9. Let all gulab jamuns soaked in sugar syrup for 2-3 hours. 

10. Serve warm or chilled.

Tips:

1. Gulab jamuns should be fried on very low flame. If heat is high, gulab jamuns will
    turn immediately brown & inside will remain uncooked.

2. If ghee is not hot enough, jamuns will get cracked & become more oily.

3. Keep turning gulab jamun while frying to ensure even browning, but be gentle.

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Jalebi

Jalebi

Jalebi is a very popular sweet in the India. This sweet is a hot favourite on any special occasion be it a birthday, wedding or festival. Festivals like Diwali are incomplete without the preparation of this sweet dish.

These sweet crisp round whirls made from plain flour, deep fried and then dipped in sugar syrup. It has a crisp exterior and a chewy texture. The sugar syrup is flavoured with saffron/rose water. 

The Jalebi is a delicious sweet dish that you can make right in your own kitchen. This homemade jalebi recipe is actually very easy to prepare and tastes absolutely delicious.

Ingredients:

For Jalebi:

1 cup fine flour/maida

1/2 cup yogurt

1 pinch cooking soda

Ghee for deep frying

For sugar syrup:

1 cup sugar

1 cup water

1/2 pinch yellow food color

1/4 tsp cardamom powder

Method:

1. In a large bowl mix fine flour and cooking soda.

2. Now add yogurt, make a smooth and thick batter by adding some water.

3. Cover it and keep it to ferment for 24 hours.

4. Whisk the batter well, it should be a thick batter of dropping consistency.

5. Cook sugar with water, add cardamom powder and yellow food color,
    stir continuously, till the sugar dissolve. 

6. Cook the syrup till it reaches one string consistency. Keep the syrup
     warm.

7. Heat ghee in a flat bottom kadai/ pan on medium heat. 

8. Take a cloth with a very small hole in middle or a zip lock bag with hole in
     middle.

9. Pour some batter into jalebi cloth, gather edges and draw circles in a medium
    heated ghee.

10. Fry till crisp & light golden in color from both sides, drain it and add to sugar
      syrup for 2-3 mins.

11. Take jalebi out of syrup and serve hot. 

Tips:

1. For frying jalebi in place of ghee you can use refined oil.

2. Cardamom is optional, you can use rose water also.

3. Always fry jalebi on medium heat.

4. Jalebi batter should be of smooth and pouring consistency not runny.

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Aloo Ka Halwa

Aloo Ka Halwa

(Potato Pudding)

Aloo ka halwa is a popular and delicious dessert eaten during fasting days. It's filling, tasty, rich and nutritious. It’s is great and handy option for fasting food and even good for festive season too. 

This dish is combination of mashed potatoes, ghee, sugar and dry nuts.The use of ghee gives this dish a wonderful taste and aroma. It is the easiest and quickest halwa you have ever prepared.

Ingredients:

5 potatoes boiled

1 tbsp ghee (clarifying butter)

1/2 tsp cardamom powder

5-6 pistachios

5-6 almonds

1/2 cup sugar 

Method:

1. Peel, mash boiled potatoes and keep aside.

2. Heat the ghee in non-stick pan and add mashed potatoes. 

3. Stir continuously on medium flame.

4. Add sugar and stir again until to sugar dissolve completely.

5. Now add cardamom powder, pistachio and almomds.

6. Mix well and remove from the heat.

7. Transfer it to a serving bowl, garnish with pistachio and almond

8. Serve hot.

Tips:

1. You can use sugar as per your taste.

2. The quantity of ghee can be increased.

3. You can also use saffron.

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