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Goodness of paneer are a lot. Here I am trying to list out some of them.

Paneer is full of protein and calcium, being rich in calcium, paneer is good for your bones and teeth. Its high protein content is good for muscle health.

Paneer is the good source of calcium. It builds strong teeth and bones, improves body metabolism. It also improves immune system. Goodness of paneer also includes improvement in concentration and memory.

We can cook different type of items with paneer like paneer curry, paneer bhurji, chilli paneer, paneer tikka etc.

Almond is good for health. It has a lot of health benefit. Here I will try to provide you some of the benefits of almond.

Almond is one of the healthiest dry fruits. It contains fiber, protein and vitamin E. The health benefits of almond include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. It can also reduce hunger. We can eat almond as it is or by making a smoothie of it.

Almonds are the source of antioxidants. Antioxidants in almonds are concentrated in the brown layer of the skin, almond with skin are the best. These are best source of vitamin E. So almond is good for our health.

Almond is good for health but if we take too many almonds it could be bad for us. It contains a lot of fiber so if we take too many of almonds, it can cause constipation, bloating, and upset the stomach.

This Mustard Fish Curry from mChef’s kitchen is a little different from other fish curries. Fish lovers are just falling in love with this curry. So let’s start this recipe…..

Ingredients:-

Fish – 1 kg

Mustard paste – 3 tbsp

Masala paste – 3 tbsp ( 2 medium size onion, 1 inch ginger, 10-15 garlic cloves )

Tomato – 1 big size ( roughly chopped )

Oil – 4 tsp for curry and enough oil for deep frying the fish

Mustard seeds – 1/2 tsp

Red chilli powder – 1 tsp ( or according to your choice )

Turmeric powder – 1 tsp

Salt to taste

Chopped coriander leaves of 5 coriander grass

Step 1 : Fish marination

First nicely wash the fish and keep this in a bowl. After that for marinating the fish we add 1 tsp salt ( or according to your taste) and 1 tsp turmeric now mix the fish with salt and turmeric very well and keep this for 15 minutes.

Step 2 : Fish fry

Heat a pan, add enough oil to it. Let the oil become properly heat, after that add 2 pieces of fish and let it cook nicely. Most importantly, don’t change the sides of the fish immediately, it causes breaking of fish. After it becomes light golden brown in colour carefully change the side and let it cook from the other side. To be cooked from one side it takes approximately 10-12 minutes in medium to high flame. Similarly fry all the fish in 2 to 3 batches.

Step 3 : Preparing the Fish curry

For the mustard fish curry first heat a pan and add oil to it. After oil becomes heat add mustard seeds then add the masala paste. Fry the masala for 5-10 minutes in low flame, now add turmeric powder and red chilli powder and mix very well. When oil leaves the sides of the masala it means masala was nicely fry.

When the masala was nicely fry add mustard paste and tomato. After adding the mustard paste, immediately add 3 cups of water (if you want thick gravy then add 2 cups of water, so adding water is depends on you) and slightly mix the mustard paste with masala. Remember don’t fry the mustard paste just mix it with water otherwise it gives a bitter taste. Now add salt to it and give it a boil in high flame.

After boiling for 5 minutes add fried fish and again boil it for 5-7 minutes. Finally add chopped coriander leaves and switch off the gas. Now our fish curry is ready to serve. Serve this mustard fish curry with rice and enjoy.

Today I am sharing a very very tasty, quick and easy recipe called Dahi Tadka . Basically this recipe is very good for summer but I love this recipe in every time. So you all please try this recipe at your home and enjoy but don’t forget to send me the feedback. Keep smiling and live healthy.

Ingredients:-

Dahi ( normal curd) – 2 cups

Crushed ginger – 1 tsp

Crushed green chilli – 1/2 tsp

Black salt – 1/2 tsp

Lemon juice – 1 tsp

Oil – 1 tsp

Panch Phoron – 1/2 tsp

Dry red chilli – 3 no

Curry leaves – 8-10

Roasted cumin seeds powder– 1 tsp

Salt according to taste

Method:-

Take a big bowl make sure that it was clean then add 2 cup of dahi and 1 cup of water and mix very well. After that add crushed ginger and green chilli then black salt, salt, roasted cumin seeds powder, lemon juice and mix very well. Keep this aside.

Now we preparing for the tadka which is the main part of this recipe. Switch on the and heat a pan, add oil 1 tsp and let the oil become heat. After oil becomes heat add panch phoron and dry red chill fry this for 10-15 seconds and then add the tadka into the dahi mix. Be careful while making the tadka.

I suggest that use a pan or kadhai instead of tadka pan if you are new in cooking. Because it is safe to use kadhai. Now immediately cover the dahi mix. Dahi tadka is now ready to serve. Serve this dahi tadka with rice, it tastes very nice. This recipe is very good in summer season but I personally love this recipe in every season. So I wish that you try this recipe at home. I believe that you also fall in love with this recipe if you like curd.

Today I will share a quick and easy recipe that is Potato Pancake. It contains very few ingredients which we found easily in our kitchen.

This pancake is very very tasty when serve hot but you can also use this as a tiffin item. We can serve this Pancake with Tomato Chutney or as per your taste.

Indredients:-

2 medium size potatoes

1 green chilli (finely chopped)

1/2 tsp cumin seeds

4 tsp besan

1/4 tsp turmeric

1/2 tsp red chilli powder

Chopped coriander leaves 1 tbsp

Salt according to taste

Method:-

For this easy and quick potato Pancake recipe first we have to wash the potato peel it and then grate the potato. After that immediately add the grated potatoes into water otherwise potato changes its colour. Now squeeze the grated potato and add them into a bowl.

After that add chopped green chilli, cumin seeds, besan, turmeric powder, red chilli powder, coriander leaves, salt to taste and mix all the ingredients very well. If the mixture was a little bit thin then add some more besan to it and mix.

Now heat a pan keep the gas on low to medium flame add 1 tsp oil, spread the oil evenly. After that take a spoon and add 1 full spoon of this mixture to the pre heated pan and spread the mixture. Don’t spread it very thin.

Here we let the pancake cook for 5 minutes after it was cooked from one side flip the pancake and cook it from the other side. Cook it till becomes golden brown in colour.

After the pancake was nicely cooked transfer it into a plate. Serve this hot with sauce or tomato chutney. Finally this pancake was comes out very tasty. It was also very easy to make. So try this at your home and enjoy with your family and friends.

*** Tips for grating the potato

Take a bowl add 3-4 cups of water, after grating the potatoes immediately add them into water.

Method of this Indian Chicken Curry recipe is very very simple and the taste of this recipe is just awesome. Once you try this recipe at your kitchen, you just loved it.

Ingredients:-

Chicken – 1/2 kg

Onion – 5 big size or 200gm (finely chopped)

Garlic paste – 3 tsp

Ginger paste – 2 tsp

Tomato – 1 big size (finely chopped)

Oil – 4 tbsp

Cumin seeds – 1/4 tsp

Dry red chilli – 1 no

Chicken masala – 2 tsp

Garam masala – 1 tsp

Kashmiri red chilli powder – 1 tsp

Turmeric powder – 1/2 tsp

Coriander leaves – 2 tbsp (finely chopped)

Whole spices (garam masala) :–

Cinnamon stick – 1/2 inch

Bay leaf – 2 no

Black paper – 5 no

Cloves – 4 no

Cardamom – 2 no

For marinating the chicken:-

Nicely wash the chicken and keep in a big bowl. After that add salt according to taste, turmeric powder 1/2 tsp, oil 2 tsp, curd (dahi) 1 tbsp and mix all the ingredients very well. Most importantly it needs to cover the bowl and keep for 2 hours.

 Method:-

First half crush the whole spices. After that heat a pan/kadhai on low flame add oil to it after oil became a little heat add cumin seeds, dry red chilli, crushed whole spices immediately add finely chopped onion, mix all the ingredients and fry till onion became light brown in colour ( don’t let the onion dark brown in colour ).

Here we add red chilli powder, turmeric powder, ginger paste, garlic paste and mix them all very well. Fry the masala in low to medium flame for 5-7 minutes or till the masala fully cooked after that add tomato. After adding the tomato, add 1/2 tsp salt (here we keep in mind that we add salt in the chicken while marinating it) and mix well. Fry the tomato for 7-10 minutes or till oil leaves the side.

After the masala is completely done add chicken masala and again fry the masala for 5 minutes. Now add the chicken and mix it with masala very well (here put the gas on low flame). In low flame cook the chicken by covering the lid for around 20 minutes by frying it with a regular interval of 2-3 minutes. While cook the chicken in low flame it leaves water. In medium flame again cook it for 15-20 minutes.

After 15 minutes check whether it is completely cooked or not, when all water dissolved from the chicken and oil leaves the side of the pan/kadhai it shows that chicken frying is done.

When chicken is completely done add 3 cups of water and mix well. Give it a boil and let it cooked for 5-10 minutes. Now switch off the gas add garam masala powder, chopped coriander leaves and mix well. Finally our Indian chicken curry is ready to serve.

*** If you like to add potato in chicken then add 2 medium size potatoes (1 potato cut into 4 pieces with skin) while adding the chicken. I have mentioned the time here for better guidance but if it takes more or less time than do it as required.

Hi friends today I will show you a sweet chutney with sugar syrup. The main ingredient of this chutney is sugar syrup. But here here we don’t have to make the sugar syrup because here we are going to make this chutney by using the left over sugar syrup. this chutney is going to be very very tasty and delicious. So without wasting any time lets start this chutney…..

Ingredients:-

Sugar syrup – 2 cup

Red chilli powder – 1/2 tsp

Roasted cumin powder – 1 tsp

Coriander powder – 1 tsp

Salt according to taste or 1 tsp

Chat masala – 1 tsp

Method:-

Take a heavy bottom pan or you can use a sauce pan and add sugar syrup, red chilli powder, coriander powder and salt according to taste. Mix all the ingredients very well. Now put the pan on the gas and boil this for 5-10 minutes on medium to high flame.

After the syrup boiling for 10 minutes see it becomes a little thick at this time we add cumin powder and chat masala and again give it a boil for 5 minutes. Don’t let the chutney very thick because when the chutney becomes cool down it becomes more thicker then hot. If you like thicker chutney then you boil it for some more minutes like 3 to 5 minutes.

Here the sugar syrup chutney is ready to serve. This chutney is really very very tasty and cooking time of this recipe is less then 15 minutes. The specialty of this chutney is that it is cooked with left over sugar syrup. You must try this at your home so that you never waste your left over sugar syrup. Serve this sugar syrup chutney with samosa for better experience. Let the chutney becomes cool then serve.

This Jeera Aloo recipe is very very easy, tasty, quick and with very few ingredients. If you try this recipe at your home surely you love this recipe. The ingredients used in this recipe are easily available in our kitchen. Those who are job holders and have very few time for cooking, this recipe is best for them. You can serve this jeera aloo with roti or paratha, or you can serve this with rice also as a side dish.

Ingredients:-

Potato – 2 big size

Jeera(cumin seeds) – 1/2 tsp  

Turmeric – 1/4 tsp

Red chilli powder – 1/2 tsp

Salt to taste

Oil – 2 tsp

Chicken masala – 1 tsp

Method :-

For making this recipe first wash the potatoes very well and then boil the potatoes. Don’t over boil the potatoes, boil it for 80-85%. After boiling the potatoes peel them and cut into small cube size pieces. Now heat a pan and add oil to the pan. After oil becomes a little heat add cumin seeds, turmeric and red chilli powder (while adding turmeric and red chilli powder put the gas on low flame) immediately add cube size potatoes and salt according to taste. Now mix all the ingredients very well, here we put the gas on medium flame. Fry the aloo for 2-3 minutes. After frying the aloo for 2 to 3 minutes add the chicken masala and fry for another 2 minutes.

Now the jeera aloo is ready to serve. This is very very easy, quick and tasty recipe. This recipe is also very helpful for working persons. So do try this recipe at your home and surely you fall in love with this quick and tasty recipe. Serve this recipe with roti and paratha or you can also serve this with rice as a side dish.

Hi friends today I will show you a very very tasty Tomato Chutney which is made with very few ingredients. Flavor of garlic make this chutney much more tasty and delicious.

Ingredients:-

2 big size tomatoes

4 dry red chilli

15-20 garlic cloves (1 whole garlic)

Salt to taste

Oil – 2 tbsp

Method:-

For making this chutney first nicely wash the tomatoes and roughly chopped them. Keep the tomatoes in a bowl. Now switch on the gas and heat a pan or kadhai, after the pan becomes heat add oil to it, after oil becomes heat add dry red chilli, garlic cloves, chopped tomato and fry all the ingredients very well. Fry them all for 2-3 minutes or until the tomato becomes a little bit softer.

Let the mixture becomes cool for 10 minutes, now take a blender jar and add the fried tomato, garlic and red chilli mixture to it and blend all the ingredients till it becomes smooth. Now transfer the tomato paste into a bowl, add salt to it and mix very well. Now our Chatpata tomato chutney is ready to eat. This is a very very easy and quick and chatpata recipe. Try this chutney with potato fry, samosa, vegitable chop etc.

** If you like thin chutney then add 2-3 tbsp of water while blending it. But without water it could tastes better.

This potato curry is specially for fasting. This is a quick recipe with very few ingredients. The taste of this curry is very nice and I am sure that you also like this recipe very much. So lets start this recipe….

Ingredients:-

Potatoes – 4 medium size

Tomato – 1 big

Charmagaj (melon seeds) – 4 tbsp

Ginger – ½ inch

Green chilli – 2

Kashmiri Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Kasoori methi – ½ tsp

Salt to taste

Oil – 4 tsp

Method:-

For preparing this recipe first we have to wash the potatoes very well then peel the potatoes and cut them into pieces. Now we have to boil the potatoes. Now take a blender jar add chopped tomato, charmagaj (melon seeds), ginger, green chilli and make a fine paste of all these ingredients.

After that switch on the gas then heat a pan, keep the gas on low flame, add oil (don’t let the oil become too heat), now add red chilli powder and immediately add the masala paste, fry the masala for 2 minutes on medium flame, now add turmeric powder and fry the masala for another 2 minutes.

After 2 minutes the masala is well cooked at this time add kasoori methi, boiled potatoes, salt, 2 cup of water (you can adjust water according to your taste) and mix them well. Let the potato curry cook for 1-2 minutes. Here the quick potato curry for fasting is ready. Garnish with coriander leaves and serve with rice, paratha or roti. This recipe is very very easy and it takes only 10-15 minutes. Once you cook this at your home you are going to love this recipe.

** If you don’t have kasoori methi then add coriander leaf. You can also use cashew nut in place of charmagaj. But by changing these ingredients the curry tastes a little different, but both are tastes nice.