No Onion No Garlic

My collection of No Onion No Garlic Recipes (starters, Breakfast items, Main course all included). Stay tune for latest updates. Click on each link for the recipes:

  1. Bread Roll
  2. Bedai (Dal Puri’s)
  3. Broccoli and Paneer Paratha
  4. Chole (Indian Chickpeas Curry)
  5. Dudhi or Bottle Gourd or Lauki Paratha
  6. Green Corainder Chutney
  7. Grilled Peppers Stuffed with Cauliflower and Cheese
  8. Jowar (Sorghum) PanCake
  9. Mung Sprouts & Methi Chila
  10. Matar Paneer
  11. Oats Paratha
  12. Oats Vegetable Chila
  13. Oats and Green Dal Toast
  14. Oats and Green Dal Chila (PanCake)
  15. Palak  (Spinach) Puri’s
  16. Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
  17. Potato Bhaji
  18. Pav Bhaji
  19. Palak Paratha
  20. Quinoa Pulav
  21. Ragda Pattice
  22. Sabudana Pancake or Sabudana Fritters
  23. Sabudana Vada
  24. Vegetable Paneer Kofta
  25. Vegetable Rava PanCake
  26. Vegetable Mix Flour (Rava,Rice,Oats) Pancake
  27. Whole Wheat Fried or based Palak(Spinach) Samsoa with Vegetable (Chinese) or Potato Filling
  28. Whole wheat Banana Pan Cake
  29. Zucchini Brinjal Pancake

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Bread Roll

Used to be one of my favorite snacks. But unfortunately made this after a long time. Simple combination of potato and bread makes a yummy and a quick snack. This can be done quickly, so when you have sudden guest you know what to make. I have at times even filled this with cheese or vegetables. The hot cheese oozing out of the bread roll is simply yumm. 

Also generally people wrap the potato stuffing in a bread, I simply mix in it, as I feel wrapping in bread will make it more heavy. Also this was the way my mother use to make it and I also make the same way. So here goes the recipe:




Ingredients

  • 3-4 Boiled potatoes (Quantity as per your requirement)
  • 3-4 slices of bread (White/Brown/Wholemeal any would do. Also more bread might be required)
  • 1/2 teaspoon Garam Masala Powder
  • 1-2 green chili finely chopped (As per taste)
  • 1/2 teaspoon of Red chili powder (As per taste)
  • 1/2 teaspoon of Sugar (This is required to give it a khata mitha taste)
  • 1 tablespoon of lemon juice 
  • Finely chopped coriander
  • Oil for frying
  • Salt as per taste

Note:

One can add  grated ginger and garlic too. (I have not added)


Preparation

  1. Boil the potatoes and let it cool.
  2. Once cooled, peel and mash them finely
  3. Add the masala’s and mix it.
  4. Soak the Bread in water and immediately remove it.
  5. Squeeze with both your hand’s to remove the water.
  6. Mix it evenly in the potatoes mixture.
  7. Heat the oil for frying.
  8. In the meanwhile make balls out of the mixture and give it oblong shape. (One can make any shape as required)
  9. Do not roll all the mixture, more bread might be required after you are done with 1-2 batches.
  10. If stuffing with cheese add the grated cheese in between and seal it properly so that the cheese should not come out while frying. (Before stuffing all with cheese, first check with one or two bread rolls)
  11. Once the oil is hot, add one of the bread roll. If the roll does not break , then add the remaining bread rolls.
  12. If the bread roll breaks, add more bread and again repeat the process. 
  13. Fry until golden brown and serve hot with tomato ketchup.

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Quinoa Pulav

Quinoa was lying in my pantry for a long time. So finally decided to give it a go. Just added the vegetables I like and followed my taste buds, the taste which I was craving for, out of Quinoa, and it was amazing. I did not thought Quinoa can be so tasty with the Indian spices. One can add any vegetables one likes. 

So here goes the recipe:




Ingredients

  • 1/2 Cup Quinoa washed and soaked for 15-20 minutes in normal room temperature water
  • 1/4 Cup Capsicum diced (I used red – Simla Mirchi)
  • 1/4 Cup Green Peas (Matar)
  • 1 teaspoon of Olive/Vegetable/Sunflower oil
  • 1/2 teaspoon of mustard seeds
  • 7-8 curry leaves
  • 1/2 teaspoon Garam Masala Powder
  • 1 green chili finely chopped
  • 1/4 teaspoon of Red chili powder
  • 1-1.5 Cups of water (More or less might be required)
  • Salt as per taste

Note:

One can add onion, grated ginger and garlic too. (I have not added)

Preparation

  1. Wash the Quinoa thoroughly in water.
  2. Saok the Quinoa for 15-20 minutes in normal water.
  3. In a pan add oil. Once hot, add the mustard seeds.
  4. Once the mustard crackles add curry leaves  and green chillies. One can add onion, grated ginger and garlic too. (I have not added)
  5. Add the capsicum and green peas and saute for 1-2 minutes.
  6. Add the remaining masala’s.
  7. Now add the Quinoa (Water removed)
  8. Saute the Quinoa for 3-4 minutes so that it gets roasted.
  9. Now add 1-1.5 cups water and let it cook on medium heat for 10 minutes. 
  10. The Quinoa will become translucent and will puff up once cooked. If desired add more water and let it cook for another 5 minutes or so.
  11. Serve hot as a main course.

Some Information (Source Wikipedia)

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Namkeen Khaja

This is the same recipe as the one of Namkeen Matri in one of my earlier post. Here I have just made it in a different shape. The shape which I love, and it looks very good in presentation. We call it khaja. Even though the recipe is same, because of the shape and the thickness the taste differs. 

This can be made in different variations with respect to the dough. Either completely with All purpose flour, a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is up to your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. So here goes the recipe:

Ingredients:

  • 3 Cups of All purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Ghee (soften at room temperature)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • Salt to taste
  • Water for kneading
  • Oil for frying.

Preparation:        

  1. Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.
  2. Heat oil in a kadai. While the oil is heating start making Khaja’s atleast enough quantity for 1-2 frying rounds.
  3. Divide the dough into double the marble size balls.
  4. Roll into round shape around 3-4 inch in diameter.
  5. Divide the round into two.
  6. Prick each portion with a fork or a knife.
  7. Now carefully pick one edge and place it on the other, to make it into quarter size of the original round.
  8. Now sligltly roll with gentle pressure from outside (leaving around 1 cm from the open side) of the cone shape to inside so that the two edges get sealed. But do this very gently. We just want the edges to get stick not completely sealed into each other.
  9. Prick them again with a knife or a fork, so that they should not puff up while frying.
  10. In medium high heat put the khaja’s and let it cook on slow gas. This is important or they might not cook properly.
  11. Turn the khaja’s after 4-5 minutes or until they start looking a little cooked.
  12. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  13. Store it in an airtight container. If stored properly they remain good for at least a month. 
  14. Enjoy it with a hot cup of Tea or as it is.

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Left Over Pulav Kofta in Appe Pan

Once I was left with too much pulav as some guest did not turned up. I ate it twice, cannot eat it more, but did not wanted to throw it even. Did not wanted to make a fried version of the rice pakoda’s so thought of making the kofta’s or pakoda’s in appe pan. Rice also finished and had a healthy version instead of frying it. I served this as a starter and my family was not able to guess that it is made of left over pulav. 

Now there is no recipe for this actually. I simply combined my pulav and made balls out of it. Water might be required if the binding is not taking place. My pulav had tomatoes, vegetables, Garam Masala’s and the usual masala’s. So here goes the procedure:



Ingredients

  • Left over Pulav
  • Oil for shallow frying
  • Water (only if required if the binding is not taking place, if your rice is too dry)

Preparation

  1. Combine the pulav and press it in hour hand, so that the rice and the vegetables gets slightly crushed.
  2. Try to form balls. Sprinkle little water if the balls are not getting formed.
  3. Heat the appe pan. Grease it with oil.
  4. Once hot, add the balls and let it cook on medium gas. Keep turning in between.
  5. It will be done once it is golden brown on all the sides.
  6. Yummy kofta’s are ready. Serve it with tomato ketchup as a starter.

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Fried Noodles

We often like to munch on that fried noodles given at a restaurant. Sometimes it so happens that instead of having the soup or rice or noodles we love to eat the fried noodles. Yes at least I do. I either make it at one go and store in an air tight container or simply make it on the go. They are very simple to make. So here goes the recipe:




Ingredients

  • 1 Cup of Boiled Noodles
  • 2-3 tablespoons of All purpose flour (Maida)
  • Oil for frying

Preparation

  1. Boil the Noodles as per package instructions. 
    1. I boil it using enough water, 1 tablespoon of olive oil and a little salt.
    2. Once they are cooked, I drain and run it through cold water.
  2. Drain the water from the Noodles using a strainer. 
  3. Once all the water is removed, spread the noodles on a muslin cloth or a clean kitchen towel. It will soak the excess water. Give it a tap all around so that the excess water is removed.
  4. Now sprinke around 2 tablespoon of Maida on it.
  5. Coat the noodles evenly with the Maida. Add more Maida if required.
  6. Noddles should be evenly coated as much as possible. This helps in absoring any remaining water and also adding crunch to the noodles.
  7. Heat oil in a wok/Kadai.
  8. Once the oil is hot add the noodles. Do not add too much in one go or else they become cluttered and soft.
  9. Fry them on medium heat until golden brown.
  10. Remove it on an absorbent paper.
  11. Crush the noodles lightly and enjoy it in Soup or Rice or Noodles or as it is. 

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Matar Paneer (No Onion No Garlic)

Paneer or Cottage cheese the Indian version of cheese, is a rich source of protein. It is tough to imagine Indian cuisine without paneer. It is one of the main ingredients in many of the vegetarian dishes and an easy replacement for chicken. It is such a versatile ingredient that it can be used in all the three main course. There are numerous dishes made of this humble paneer from pakoda’s to paratha’s to main course to the famous Rasgulla’s or Rasmalai. 

Paneer can be easily made at home by curdling milk with some acidic ingredient like lemon or vinegar. Check out the detail recipe here with step by step instructions on how to make paneer . It can be consumed by babies and adults. It gives instant energy , rich source of folate, rich in calcium so a great source for bones & teeth and helps in weight loss. 

Since we are talking about the benefits of paneer, lets talk about peas. Green peas are low in calories in comparison with beans. They are a rich source of many minerals such as calcium, iron, copper, zinc etc. Often green peas is overlooked as a super food. Smaller green peas tend to be sweeter. One can eat the whole pod by itself or adding in salad’s or stir fries. The small round peas inside, by have many different uses like in soup, aloo matar etc. If one cannot get fresh green peas, they can be frozen. As children’s we use to love the smaller ones and eat it as is. 

Did you check my other paneer dishes like 
Broccoli and Paneer Paratha
Butter Paneer Masala
Home made Paneer (Indian Cottage Cheese)
Kale, Broccoli and paneer Sandwich
Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
Paneer (Cottage Cheese) Paratha
Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
Vegetable Paneer Kofta
Vegetable Paneer Kofta Curry

Matar Paneer (Peas and Cottage Cheese) is very quick and easy to make and is very common in parties or special occasions. Many variations exist to this. Many add cream to add richness to the gravy, I add a paste of cashew & almonds (Kaju and Badam). It goes well with roti/naan or even rice and pulav. My gravy is not that typical red color as I have not added any color or any Kashmiri mirchi (Kashmiri Red chilly powder). One can add if required.

Matar Paneer


Matar Paneer

Matar Paneer





So here goes the recipe:


Updated on 24-May-2018, with pics and write up. Recipe remains the same.


Ingredients

  • 200 gms Paneer
  • 1 Cup Green Peas
  • 4 Tomatoes
  • 1/4 cup Kaju (Cashew)
  • 1/4 cup Almond (Badam)
  • 1 tbsp Ghee
  • 3-4 Green chilies (as per taste)
  • 1/2 inch ginger
  • 1/4 teaspoon turmeric
  • Red chili powder if required (I do not add it)
  • 1 Onion (Optional)
  • Salt as per taste

Dry Masalas

  • 1 tsp Jeera
  • 1/2 inch Cinamon Crushed into pieces (Dalchini) or 1 tsp dalchini pwd
  • 1-2 Bayleaves (Tejpatta)
  • 3-4 Cloves (Long)
  • 1 tsp Kasoori Methi

Basic Preparation

  1. Boil Green Peas in a separate Pan for 10 mins or microwave on high for 5 mins.
  2. Puree the onion. Skip this step if without onion.
  3. Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
  4. Puree Kaju and Almond along with 1/4 cup water. (Add more if required)
  5. Cut the paneer into small cubes. Paneer can be added as it is or just shallow fry them in Ghee to get light golden brown colour.

Final Preparation

  1. In a Pan or Kadai, heat Ghee. When it is enough warm, add Jeera. Once it crackles at  Cinamon, Bayleaves, Cloves.
  2. Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
  3. Add the tomato puree and let it boil for a minute.
  4. Add GreenPeas to it. Add Salt as per taste turmeric and let it cook on slow heat, for 5-10 mins.
  5. Once the peas are done, add the paste of Kaju and Almond.
  6. Add water to it as per medium consistency. (Semi gravy)
  7. Wait for a boil and finally add Paneer and Kasoori methi. Mix Gently and let it cook for 5 mins on slow heat.
  8. One can add cream if required but I do not add as it already has  a paste of cashew and almonds.
  9. Matar Paneer is ready. Serve with Roti/Chapatti/Naan or Rice
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Puri’s for Sev Puri or Namkeen Matri (Round Shape)

This is the same recipe as the one of Namkeen Matri in one of my earlier post. Here I have just made it in round shape. Even though the recipe is same, because of the shape and the thickness the taste differs. One can make it thick or thin as per their personal preference. I like it a thin. I also make this in small round shapes to enjoy sev puri. 

Also this can be made in different variations with respect to the dough. Either completely with All purpose flour, a mixture of All purpose flour and whole wheat flour or Simple Whole wheat flour. It is up to your taste and liking. I actually simply put all the ingredients including the flour approximately do not weigh it or take cup measurements. 

Ingredients:

  • 3 Cups of All purpose Flour
  • 1 Cup Whole Wheat Flour
  • 1/4 Cup Ghee (soften at room temperature)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • Salt to taste
  • Water for kneading
  • Oil for frying.

Preparation:        

  1. Mix all the ingredients and make a stiff dough similar to puri consistency. Let it rest for 45-60 minutes.
  2. Heat oil in a kadai. While the oil is heating start making Matris atleast enough quantity for 1-2 frying rounds.
  3. Divide the dough into marble size balls.
  4. Roll the matri’s around 1.5 inch in diameter.
  5. Spread them on a plate or the working surface
  6. Prick the matri’s with a knife or a simple pin, so that they should not puff up while frying.
  7. In medium high heat put the matris and let it cook on slow gas. This is important or they might not cook properly.
  8. Turn the matri’s after 4-5 minutes or until they start looking a little cooked.
  9. Once golden brown on both sides remove it in a strainer or an absorbent paper.
  10. Store it in an airtight container. If stored properly they remain good for at least a month. 
  11. Enjoy it with a hot cup of Tea or make yummy sev puri’s

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Kabuli Chana Salad/Chaat (Chickpea Salad)

My second post on a healthy and filling diet food. Name, Kabuli Chana or Chickpea and the one recipe that comes to your mind quickly is Chole. Apart from Chole one can make a lot of recipes like Falafel, Hummus etc. and is commonly used in Salads. I generally make this as a salad and have a big bowl of it as my dinner. 1 bowl of this is enough and will keep you full. I simply mix it with onion, green chillies, sonth (Imli Chutney), Lemon juice, salt and Corainder. For those who do not eat onion, one can add cucumber, tomatoes. This is same to my Kala Chana Salad recipe.

So here goes my version of Kabuli Chana Salad:




Ingredients

  • 1 Cup of Boiled Kabuli Chana (Chickpea)
  • 1-2 teaspoon of Lemon Juice (as per taste)
  • 1 tablespoon of Sonth (Imli Chutney) Optional, but I like the khata meetha taste, so I add it
  • 1 Green chilly finely chopped (as per your taste) 
  • Coriander finely chopped 
  • Onion finely chopped 
  • Salt to taste
  • 1/4 teaspoon Chaat Masala or to taste 

Preparation

  1. Soak the Chana for 6-8 hours. The longer the better.
  2. Pressure cook it for 3 whistles or as per your cooker settings.
  3. Let the chana cool.
  4. Mix the boiled Kabuli chana, sonth, green chilly, onion, coriander, lemon juice, chaat masala and salt.
  5. Garnish with Coriander and serve. 

Note: If Kabuli chana is not soaked 6-8 hours, soak it in hot water for 2 hours minimum. It will swell up. I have done this many a times.

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Vegetable Paneer Kofta Curry

I use to generally make kofta curry’s using Almond’s and Cashew, or curd or cream. But this one is without it. Have learnt this from my sister and my best friend. Her kofta curry is simply delicious and can be finished in no time. It is also quick to make and is rich in itself. So thought of giving it a go. So here is her recipe. I might have missed some ingredients or my procedure might have changed 🙂

Ingredients

Click here for Vegetable Paneer Kofta Ingredients and procedure and for Home Made Paneer

For the Curry:

  • 2 tablespoons of Peanuts (lightly dry roasted)
  • 1-2 Dried red chili
  • 1 Onion
  • 2 Tomatoes
  • 1-2 cm of Dalchini (cinnamon) or 1/4 teaspoon of Dalchini powder
  • 1-2 Green chilies (as per taste)
  • 1/2 teaspoon of Jeera (Cumin seeds)
  • 1/2 teaspoon of Coriander Powder
  • 1 teaspoon of Garam Masala Powder
  • 1/2 Cup of Coriander (Hara Dhaniya)
  • 2-3 Long (Clove)
  • 1 Big Elaichi (cardamom)
  • 1/4 teaspoon of turmeric
  • 1 Garlic clove
  • 1/2 inch ginger
  • salt to taste
  • 2 Tablespoons of Oil
  • 1/2 teaspoon of Asafoetida (Hing)
  • Chopped Coriander for garnishing
  • Water

Preparation

  1. Lightly Dry roast the peanuts.
  2. Grind together peanuts (I use it with skin), red chili, onion, tomatoes, dalchini, Green chilies, Jeera, Corainder Powder, Garam Masala Powder, Clove, Cardamom, Corainder, garlic, ginger. Add water if required.
  3. Make it into a smooth paste.
  4. In a pan or a kadai(Wok), add oil. 
  5. Once the oil is hot add Hing. Once it sizzles add the masala and let it cook for 3-4 minutes. The masala should be cooked properly until one sees that it starts leaving the vessel or starts leaving oil.
  6. Add salt to taste and enough water as per desired consistency.
  7. Let it cook for 10 minutes on medium flame.
  8. Curry is ready. Do not add the Kofta’s now, or else it will absorb all the curry.
  9. Just before serving, In a bowl add Kofta’s and add curry on top of it. Garnish it with Chopped Coriander.
  10. Serve it with Roti, Naan or Rice.

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