Last Updated on September 30, 2021 If you've ever been to Arlington, you should know the food here is on another level. From delicious local treats to southern comfort food that will leave you sated and happy, there's no end to the fantastic meals you can find here. If you’re figuring out where to eat...
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Last Updated on September 29, 2021
Paneer bhurji is a popular North Indian side dish made with scrambled paneer or indian cottage cheese. This is a very simple recipe for paneer bhurji quick to make and tastes so delicious. Lets get on to learn to make paneer bhurji recipe with step by step pictures and video.
Paneer bhurji is very simple and easy to make takes just few minutes to put together. This is the easiest and quickest paneer bhurji recipe that I have tried hence sharing it here.
There are no fancy ingredients in this recipe, just grab few available ingredients in your pantry and you are good to go to make easy paneer bhurji recipe.
Indian cottage cheese is paneer and bhurji means scrambled so this dish is basically paneer scrambled and cooked along with onion, tomato, ginger garlic paste and spices. Paneer bhurji tastes so delicious and can be used as a filling for sandwiches and wraps too.
Paneer bhurji can be made in few ways but this recipe is quick to make. For vegan version you can replace paneer with tofu. This is one of the side dishes I often make to go with chapathi and pack it for kids lunchbox too. I make paneer bhurji with homemade paneer and it tastes so good as the texture of homemade paneer is so soft. This time I tried with storebought paneer, and still it tasted good. One important tip is to make the dish moist and not too dry.
Dry paneer bhurji is just the term used to differentiate between gravy and dry. Otherwise this dish should be moist and juicy which tastes the best.
Paneer bhurji goes well with with roti, phulka or even with jeera rice, pulao.
If you have any more questions about this paneer bhurji do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this paneer bhurji recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
1.Take paneer, if store bought rinse it well and set aside. If using frozen thaw and use it.
2.Crumble it well.
3.Heat oil in pan – add jeera let it crackle.
4.Add ginger garlic paste, onion finely chopped, required salt.
5.Saute until golden. 
6.Add tomatoes, roughly chopped.
7.Saute until raw smell leaves and is mushy.
8.Add turmeric powder, red chilli powder and garam masala powder. If you prefer you can add coriander powder too.
9.Saute for a minute.
10.Add crumbled paneer.
11.Mix well. If you feel its too dry sprinkle few drops of water, do not add more.
12.Cook covered for a minute.
13.Open then add coriander leaves and kasoori methi.
14.Give a quick mix. Switch off.
Serve with onion rings and lemon. It goes well with chapathi or roti.
The post Paneer bhurji recipe (Easy paneer bhurji) appeared first on Sharmis Passions.
Last Updated on September 28, 2021 "Lamb Karahi Recipe with Step by Step Pictures. Karahi Gosht or Mutton Karahi is a pakisthani (lahori) dish traditionally made in a wok with a thick rich onion and tomato paste. " Tender pieces of meat slow cooked in a kadai or karahi in spices and tomatoes. Usually this...
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Dabeli is a desi street food with pav buns, a popular snack in India. It has a spicy potato masala stuffing and many elements, making it tempting and addictive!
This popular street food can be prepared with less effort and hygienically at home. Recipe adapted from here.
Dabeli is actually orginated from Kutch, regional food at Gujarat, but widely available in most of the north Indian states. So it is also called Kutchi dabeli too.
I have recreated this in my own style with available ingredients here. Traditional recipe may vary.
It’s quite a process but worth to try a new cuisine. Perfect for get togethers and parties as well.
[feast_advanced_jump_to]This snack needs some planning and preparations to make it easy. Chutneys can be made prior and refrigerated.
Though everything from sev, pav buns and dabeli masala can be homemade, I used store bought.
But also have given the recipe to prepare homemade ones.
See recipe card for quantities.
This is a raw one that can be used for such chaat items, sandwiches, wraps too.
Ingredients
Soak red chillies in hot water for 30 mins. Mean while peel garlic and gather other ingredients.
Place everything in blender and little water. Grind to smooth paste. Taste and adjust salt as needed.
According to your spice level/ chilli variety you can increase or decrease the numbers. Mine is medium spice chilli.
You can also add a dash of sugar to balance the taste.
This can be kept in fridge and used for 10 days.
I got mine online from a Maharashtrian online shop called Sushaadi. Please Google to find the shop.
You can also prepare at home. Below are the ingredients needed for homemade dabeli masala:
Instructions for homemade dabeli masala:
2. I added roasted coconut later.
3. Roast until golden and flavorful (Cumin just starts to crack). Cool down completely.
4. After that, add black salt, amchoor powder
5. Grind together to a powder.
6. Mix sugar and little oil to resemble wet sand. I used pulse option in mixie to mix.
7. Store and use this up to a months in fridge and use as needed. Gives approximately ½ cup masala.
The potato masala’s taste fully depends on the Dabeli masala you use. So choose a good quality one.
Homemade is very flavorful.
I use scrapped coconut, but traditionally thin grated coconut is used in street shops.
Have seen some shops even using apple or pineapple in place of pomegranate.
I initially thought there is green chutney element in this, but it is not always used. But while serving Aj, I used it as well.
Is video more your thing? Watch the dabeli recipe video in my Youtube channel.
The Dabeli spice mix can be stored up to 3 months in fridge. The chutneys can be made well ahead too.
After assembling, it is best to serve immediately as there are many crisp factors like peanuts and sev.
Please take a note of the number of servings and adjust measurements as needed for your family.
The masala peanut may be on stronger side, but it goes well together with the dabeli.
While making dabeli masala at home, use degi mirch or Kashmiri chilli for bright color. You can use red chilli powder as well along with amchoor, instead of using whole ones.
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1. First let’s prepare masala peanuts for this snack. Take a pan and heat in low or medium flame.
Add oil and other spice powders.
2. Mix well carefully without burning it.
3. Add peanuts to this and toss well.
4. Once all are evenly coated, keep aside.
Cooking potato:
1. Wash potatoes firstly and cut into 4. Add water enough to immerse it. Pressure cook for 3 whistles.
Once done, peel off the skin. Mash well and set aside.
2. Heat a pan with oil. Temper with cumin seeds and asafoetida. In goes the dabeli masala.
Stir on low heat. Pour the sweet chutney.
Add mashed potato, required salt, red chilli powder, water.
Mix well, continue cooking.
After 5-6 minutes, it becomes thick, homogenous mixture.
Switch off flame, add coriander leaves.
Spread over a broad plate. Layer it with coconut, pomegranate, coriander leaves.
Gather all ingredients needed.
2. Slit the pav buns, leaving it intact at one end. Smear generous amount of sweet chutney.
3. Over that, slather the potato filling we prepared.
4. On top of it, sprinkle some masala peanuts and chopped onion.
5. Again top it with sweet chutney. Spread lehsun chutney on the closing side of the bun.
6. Close it to cover.
7. Heat a pan with a teaspoon of butter in low heat. Toast all the sides including the masalas exposed on the sides.
9. No need to cook for too long, but just for few seconds each side.
10. Dip the masala sides in sev to cover it.
11. Dabeli ready to enjoy!
My long time wish/ project Dabeli is done! I have more Dabeli masala and chutneys, this weekend sure will repeat it 🙂
The post Dabeli recipe | Indian street food appeared first on Raks Kitchen.
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