Pickle Fried Rice

Pickle Fried Rice
Pickle Fried Rice Partner
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 1/2 kg cooked rice ((left over rice also could be used))
  • 1 Yello Bell Peppers
  • 1 Red Bell Peppers
  • 1 Sliced Onion
  • 1 Spring onion
  • Some green peas
  • Little bit ginger
  • Some garlic
  • Some chopped green chillies
  • Salt to taste

Step 1 Heat one table spoon of vegetable oil in a pan and add all the above ingredients (except rice) and toss it very gently. Once the mix is half cooked, add the cooked rice into the pan and mix it. "

Step 2 Add 1-2 tbsp of lime pickle and toss it and then add some finely chopped coriander leaves and plate it up and serve hot. Enjoy ! "

Cooking Tips
  • When you cook vegetables or vegetable fried rice, make sure that you don’t overcook them as the nutrition value of the vegetable may be lost.

Paneer Tikka Masala

Paneer Tikka Masala
Paneer Tikka Masala Partner
  • PREP TIME 5 MINS
  • COOKING TIME 10 MINS
  • SERVES 4
  • 1 packet Soul Paneer Tikka Masala
  • 1 onion cut
  • 1 bell pepper
  • 1 tomato
  • Salt to taste

Step 1 Cut open the Soul Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to the de-hydrated masala and mix it until it becomes soft and a gravy form. "

Step 2 Heat one table spoon of vegetable oil in a pan and add 1 cup onion chopped into pieces, 1 cup green bell pepper, 1 cup tomato and toss it very gently. Keep it on a simmer for about 2-3 minutes and take it off the stove and rest it aside. "

Step 3 Take another pan and heat it up and add the Soul Instant Wet Masala mix into the pan. Once the masala start boiling, add paneer cubes into to the mixture and add the pre-shallow fried mix of onion, bell pepper and tomato to the mix. Add 1 tbsp of butter, some fresh finely chopped coriander leaves, 1-2 tbsp of fresh cream and mix it well. Keep it on low flame for about 3-4 minutes. Once it’s cooked serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which does not have added preservatives.
  • Olive Oil is very good for health as it has less Cholesterol levels compare to other cooking oils.
  • Instead of using packaged fresh crèmes, you could make cashew nut paste at home and add to the dishes.

Butter Chicken

Butter Chicken
Butter Chicken Partner
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 packet Soul Butter Chicken Instant Wet Masala
  • 1/2 kg Boneless chicken
  • 2-3 tbsp butter cubes
  • 1 cup Yogurt
  • 1 tbsp red chilly powder
  • 1 tbsp Ginger-garlic paste
  • Salt to taste

Step 1 Cut open the Soul Butter Chicken Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to dissolve the de-hydrated masala and mix it until it becomes soft and a gravy form. Let it sit on the side. "

Step 2 Marinate the boneless chicken pieces with little bit of salt, a dash of red chilly powder, a touch of ginger garlic paste, 1-2 tbsp yogurt and mix it well and let it rest aside for 5-10 minutes. "

Step 3 Heat 2-3 tbsp spoon of butter in a pan and let it melt. Once the butter is dissolved and hot, slide the marinated chicken pieces into the pan and mix it and keep it covered for 4-5 minutes. Add the Soul Butter Chicken Masala mix into the pan and stir it. Keep it covered for 10-15 minutes until the chicken is cooked. Add some fresh crème or cashew nut paste to make the dish a bit tastier. Add some finely chopped fresh coriander for flavor and serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which do not have added preservatives.
  • Chicken pieces could be marinated 3-4 hour in advance so that it becomes tender and it will absorb all the spices and masala faster.

Basil Pesto Pasta

The perfect, basic, never-fail pesto pasta recipe loaded with basil, garlic and parmesan cheese. This recipe is something that you can make quickly and easily. This is my go-to pesto pasta recipe. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in pastas, paratha, and sandwiches.

Basil Pesto Pasta
Basil Pesto Pasta
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 2 cups basil leaves
  • 3-4 Cloves of Garlic
  • 35 grams Toasted Pine Nuts/Walnuts
  • 60 ml olive oil
  • 50 grams Cup Parmesan Cheese
  • Salt + Pepper
  • 400 grams Spaghetti Pasta
  • Cracked pepper to taste
  • Salt to taste

Place the garlic cloves, basil leaves, toasted pine nuts, and olive oil into a food processor. Blend until everything is well combined. Grate the parmesan cheese and either mix in by hand or place into the food processor and blend again"

Set the basil pesto to the side while cooking the pasta. Bring a saucepan full of water to the boil, season with a few pinches of salt. Place the pasta into the water and cook until cooked. "

Reserve a cup of the starchy cooking water before straining the pasta. Mix in half of the basil pesto with a small amount of the starchy cooking water. Toss together. "

Add the remaining basil pesto and toss until everything is well combined. Serve with freshly grated parmesan cheese and garnish with basil leaves."

  • Do not refrigerate fresh basil leaves because it will darken them. (Even once the pesto is made, the chopped fresh basil will darken slightly, though less so because it is immersed in oil.) If you are not ready to make the pesto immediately, put them in a vase or cup of water until using them.

Cheese Aloo Tikki / Cheese Potato Pancake

Cheese Aloo Tikki / Cheese Potato Pancake
Cheese Aloo Tikki / Cheese Potato Pancake
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4-5
  • 4 large boiled and mashed potatoes
  • Garlic powder
  • 1 cup spring onion, finely chopped
  • 2 tbsp freshly chopped chives
  • 2 cups shredded mozzarella cheese
  • Salt to taste
  • 4 tbsp All-purpose flour
  • Oil to shallow fry
  • 3-4 cups Bread crumbs
  • Sour cream to garnish
  • Mint leaves to garnish

Mashed Potatoes: Cook until easily pierced with fork. Drain well and mash in 4 tbsp butter then let cool to room temp. Mashed potatoes can be made 1 - 3 days ahead."

Pancakes: In a large mixing bowl, combine mashed potatoes, shredded mozzarella cheese, flour and chopped onions and chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time. Place a heaping tablespoonful of potato mixture between your palms and form into a round, thick patty and now cut it into your desired shape. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed."

Plating / Presentation We will plate it on a white plate with sour cream in between."

Must Have Ice cream scoop, non-stick pan, 4 sheets of think transparent plastic, bread shape cutter."

  • Store cheese in a refrigerator drawer. Avoid storing in the door, where it is vulnerable to temperature swings. Wrap hard cheeses in waxed paper, then store them in a zip-top plastic bag to preserve quality.
  • Freeze soft cheese before grating. For easier grating, place softer cheeses in the freezer for 10 to 15 minutes beforehand.
  • To preserve the abundance of nutrients in your potato, cook them in their skins. Steam or microwave your potatoes, instead of boiling, as water naturally drains some of the nutrients from food cooked in it. If you do boil potatoes, consider using that water to moisten your mashed potatoes or in soup.

Chicken Lollipops

Learn how to make Chicken Lollipop a popular and delicious chicken starter recipe

Chicken Lollipos
Chicken Lollipos
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4-5
  • 8 whole chicken wings
  • 3/4 teaspoon garlic paste
  • 1/2 teaspoon red chilli paste
  • 1/4 teaspoon light soy sauce
  • 1/2 teaspoon white vinegar
  • Pinch of white pepper powder
  • Salt to taste
  • 1/4 cup refined flour
  • 1/4 cup cornstarch
  • 1 egg
  • Oil for deep frying

Clean and wash the chicken wings. Cut off the wingtips, remove the thin bone and pull the flesh to one end of the thick bone to make a ‘lollipop’."

To make the marinade, put the garlic paste, one teaspoon red chilli paste, soy sauce, vinegar, white pepper powder and salt in a large bowl and mix well. Add the chicken wings, mix well and keep the bowl in the refrigerator to marinate for two hours."

Meanwhile, mix refined flour, cornstarch, egg, remaining red chilli paste and salt in another bowl. Whisk thoroughly, with some water if required, to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes."

Heat oil in a wok, dip the marinated wings in the batter and deep-fry on moderate heat, turning them over frequently, for three to four minutes, or until crisp and golden brown."

Drain on absorbent paper. Serve hot with Sichuan sauce."

  • Chicken wings made into lollipops are available in supermarkets, or ask your butcher to make them for you.
  • Marinate the chicken wings / drummettes in yogurt as it really helps to yield soft and tender chicken when fried or grilled. Keep the mix covered for about 2-3 hours for better results.
  • Ensure that you peel off the skin of the chicken wings / drummettes before margination.

Royal Hara Bhara Kebab

Hara Bhara Kebab is another vegetable cutlet like snack, prepared with spinach and green peas. This one is the best way to add some nutrition in your diet. This one is every vegetarians go to kebab. Made with a mix of mashed potatoes, spinach, green peas, chillies, some cornflour for binding and select spices for flavour this kebab is quick, simple and delicious.

Royal Hara Bharat Kebab
Royal Hara Bharat Kebab
  • PREP TIME 20 MINS
  • COOKING TIME 20 MINS
  • SERVES 4-5
  • 2 cup Spinach, blanched & chopped
  • 2 large sized potatoes, boiled & mashed
  • 1/2 cup Green peas, blanched & crushed
  • 2 tbsp Butter
  • 1 tsp caraway seeds (shahi jeera)
  • 1 inch chopped
  • 4-6 cloves Garlic, chopped
  • 2 tsp Green chilli paste
  • 2 tsp coriander powder
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • 3/4 cup Gram flour (besan), roasted
  • 2 tbsp Cashewnut powder
  • 1/2 cup Hung yogurt
  • 2 Green chillies, chopped
  • 5-6 Almonds, chopped
  • 1/4 tsp White pepper powder
  • 1/2 tsp chaat masala
  • 1/2 tsp Garam masala powder
  • 1 tbsp lemon juice

In a kadai heat butter, add shahi jeera, sauté till it begins to change colour."

Add chopped ginger, chopped garlic, green chilli paste and sauté for another fifteen seconds making sure that the paste does not stick to the bottom of the kadai."

Add coriander powder, turmeric powder, salt, besan and cook till it gives a good aroma. This may take about one minute on medium low heat."

Add cashewnut powder and cook for further thirty seconds on medium low heat."

Add the chopped spinach, mashed potatoes, crushed green peas and cook on medium heat for about five minutes or till it leaves the kadai."

Remove from heat and spread it out on a flat surface to cool."

Add chopped green chillies, chopped ginger, chopped almonds, salt, white pepper powder, chaat masala and garam masala powder to the hung yogurt. Mix well."

Divide both the spinach and the filling mixture into sixteen equal portions. Spread the spinach mixture on your palm, place the filling in the center and bring in the edges and roll into a round ball. Press slightly to form kebabs."

Heat sufficient oil in a frying pan and shallow fry the kebabs, a few at a time, till crisp on both the sides. This may take about one minute on each side on medium heat."

Serve hot sprinkled with lemon juice and chaat masala."

  • Wash Spinach and other leafy vegetables in warm water before you grind it.  This helps removing chemical and dirt from the vegetables.

Masala Omelette

Masala Omellete is a indian way of making a yummy traditional omelette. Learn how to make Masala Omelette only on cookmydish.in

MASALA OMELETTE
MASALA OMELETTE
  • PREP TIME 10 MINS
  • COOKING TIME 2 MINS
  • SERVES 1
  • 2 eggs
  • 1/2 medium onion, finely chopped
  • 1/2 medium tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1/2 small green capsicum,finely chopped
  • 1/2 small yellow capsicum,finely chopped
  • Salt to taste
  • 2 tbsp tablespoons chopped fresh coriander leaves
  • 1 tbsp Butter
  • 1 teaspoon oil
  • 2 Toasted Bread for serving
  • Grilled Tomatoes for serving

1. Break the eggs in a bowl and beat."

2. Heat butter and oil in a non-stick pan,Add onion, tomato, green chilli, capsicum and sauté well."

3. Add salt and mix well, add beaten eggs and mix well"

4. Fold the egg and cook for 2 minutes."

5. Serve hot with toasted bread and grilled tomatoes."

Cooking Tips
  • Try and undercook your eggs slightly as eggs normally continue to cook a bit after they are no longer on the stove. So by the time you plate it, your egg would perfectly cooked and ready eat.
  • If you are taking out eggs from the refrigerator, make sure that it’s kept out for 10-15 minutes for the eggs to come back to the room temperature before cooking. Cold eggs take longer to set and this may result in over cooking.
  • Choose your masala carefully ;Try not to include too many ingredients as this will make the omelette hard to fold and it may break. Cheese, herbs, tomatoes, onions, mushrooms, bacon and sausages are some of the most favored ingredients used for toppings.

Masala Pomfret

It is one of the easiest fish dish to make. You can try it as an appetizer or serve with the main course. Learn how to make Masala Pomfret by chef Afraz Shaikh only on cookmydish.in

MASALA POMFRET
MASALA POMFRET
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 2 fresh pomfrets (600 grams each)
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 6 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 tbsp red chilli paste
  • 1 tbsp fresh coriander leaves paste
  • 1 tbsp Tamarind pulp
  • 1/2 teaspoon clovepowder
  • 1/2 cup rice flour
  • 1 tbsp chopped fresh coriander leaves
  • 1 medium onion, cut into rings
  • lemon, cut into wedges

1. Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chilli powder and turmeric powder and set aside to marinate for fifteen minutes."

2. Prepare another marinade with two tablespoons olive oil, garlic paste, red chilli paste, fresh coriander leaves paste, tamarind pulp, clove powder and a pinch of salt. Apply this on the pomfrets on all sides. Set aside for another fifteen minutes."

3. Heat a tawa. Roll each pomfret in rice flour and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden."

4. Garnish with coriander leaves and serve hot with onion rings and lemon wedges. "

Cooking Tips
  • Hold the fish by the tail and gently slide it into the oil. Letting go the whole fish along the side of the pan as close to its surface as possible will produce least amount of oil splash.
  • Keep the flame in medium heat for frying the fish better and to get a crispy pomfret fry.
 
  • Wrapping the fish with a piece of banana leaf would prevent the fish from absorbing a lot of oil. You could brush the banana leaf with few drops of oil so that it does not get stick to the fish while frying.
 
  • Clean the oil splatters off your stove as soon as possible. Heat dries the oil into varnish which becomes more difficult to remove with each passing hour.
 
  • Adding curry leaves to the oil before sliding the fish inside the frying pan would help the dish to have a nice aroma of the curry leaves and it’s healthy too.

Tandoori Chicken

Learn how to make Tandoori chicken by chef Afraz shaikh only on cookmydish.in

Tandoori Chicken
Tandoori Chicken
  • PREP TIME 1 MINS
  • COOKING TIME 25 MINS
  • SERVES 2
  • 750 grams whole chicken, cut into 4 pieces on the bone
  • 1 tbsp garlic paste
  • 1 tbsp Ginger paste
  • 1 lemon juice
  • Salt to taste
  • 1 cup Hung yogurt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon red chilli flakes
  • 1 teaspoon Kashmiri red chilli powder
  • 1.5 tbsp Kashmiri red chilli paste
  • 1 teaspoon Chaat masala for sprinkling
  • Black salt to taste
  • 3 tbsp oil
  • 1 tbsp gram flour (besan)
  • 1.5 teaspoon carom seeds (ajwain)
  • 1 tbsp Mustard oil
  • Butter for basting
  • Onion roundels for serving

Method 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. "

2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoonchaat masala, black salt and salt in a bowl and whisk well. "

3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant."

4. Add the gram flour mixture to yogurt mixture and whisk well. "

5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. "

6. Preheat oven to 200° C."

7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown."

8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter."

9. Sprinkle some chaat masala and serve hot with onion roundelsand pudinyachi chutney."

Cooking Tips
  • Remove skin from chicken pieces, and cut slits into them lengthwise. Mix it with curd or yoghurt and keep aside for 45 mins to 1 hour before cooking.  This would help the chicken to become soft and tender.
  • Preheat the oven before cooking.
  • Brush the chicken pieces with a bit of ghee to make the chicken bit moister and soft.
 

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • PREP TIME 8 MINS
  • COOKING TIME 8 MINS
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.