Delicio Recipe List

I cooked this delicious Gobi ke parathe from Sunshinemom's Tongue Ticklers . I first tasted this parantha while at my aunty's place in Delhi and also learnt the recipe from her. She used to grate the cauliflower, mix it with some spices and directly used it as the filling. When I first prepared this recpe, I had the problem with the moisture coming out from the cauliflowers, then I sauted the grated cauliflower to remove the excess moisture. While searching through the blog, I came across this recipe for Gobi ke parathe, which is almost the same as I like to prepare. Only I like to add chopped coriander leaves and a little red chilli powder to the filling. Gobi Parantha (Find the original recipe here ) Ingredients: Dough: Plain flour (maida): 2 cups Water (as required) White oil (for kneading dough): 1 tbsp Salt to taste Filling Cauliflower: 250 gms Carom seeds: 1/4 tsp Salt to taste White Oil: 1/4 tsp Garam masala: 1/2 tsp Green chilli, finely chopped: 1-2 Red chilli powder...

A delicious and easy to prepare Aloo Paneer Masala / Curry recipe, perfect side dish to have with chapati, parantha and even with rice dishes. Ingredients: Paneer, cubed: 250 gms Potatoes, cubed: 200 gms / 3-4 large potatoes Tomatoes, roughly chopped: 2 small Onions: 3 (grated) Garlic paste: 1 tsp Ginger paste: 1 tsp Coriander powder: 3 tsp Cumin Powder: 1 tsp Chilli powder: 1 tsp Garam masala: 1 tsp Salt: to taste Sugar: 1 tsp Turmeric powder: 1 tsp White oil / mustard oil: 2 tbsp Fresh cream: 1/4 cup (optional) Coriander leaves, chopped (to garnish) Method: Boil water in a bowl and release the paneer cubes. Switch off gas and keep the bowl covered for 10 mins. Drain the paneer cubes and keep aside. (You can also lightly saute the paneer cubes if desired). Heat oil in a kadhai, add sugar and saute the grated onions, add the ginger & garlic paste, mix well. Add the chopped tomatoes and combine with the masala. Add the cubed potatoes, turmeric, cumin and jeera powder, salt and garam...

Chaaler Payesh (Rice Kheer) is one of the most typical authentic Bengali sweets / dessert preparation, loved and cherished by all Bengalis, specially prepared in auspicious occasions like birthdays, pujas and festive times. It always a treat for our birthdays, specially prepared by my mother. The traditional way to prepare this kheer / payesh is to boil the milk on low heat for and then the rice is added. Boiling is continued till rice is tender. Sugar, raisins and cashew nuts are added to the milk & rice and cooked for some more time till the milk becomes slightly dense or as per your desired consistency. Cardamom powder is sprinkled. This can be served warm or chilled. A special type of rice called "gobindo bhog rice" is used in this recipe. I prepared this dish with basmati rice in microwave. Ingredients: Basmati Rice: 1/4 cup (50 gms) Milk: 500 ml Sugar: 100-125 gms Black Cardamom Powder: 1/2 tsp Dry Fruits: Raisins, Cashew Nuts, Almonds and Pistachios Method: Wash a...

Jeera Rice (Cumin flavored rice), is a simple and tasty variation on plain boiled rice made with cumin seeds. Jeera rice can be prepared in 2 ways, one by total absorption of water by the rice and other by draining the water from the rice, where the starch is discarded. Generally cumin seeds are lightly sauted in ghee / white oil and then the soaked basmati rice is cooked with sufficient water till soft or the parboiled rice is tossed with the sauted cumin seeds to bring out the flavour. Jeera rice is generally served with any veg or non-veg gravy / curry side dishes. This is recipe for Jeera Rice, made in a microwave. Ingredients: Basmati Rice: 1 cup (200 gms) Water: 1& 1/2 cups Cumin seeds: 1 tsp Cloves: 4 Cinnamon sticks: 2 Bay leaves: 2 Green cardamom: 2-3 Ghee: 2 tbsp Salt to taste Coriander leaves, chopped: 2 bunch (optional) Method: Wash and soak the rice for 30 mins. Drain and keep aside. In a microwave safe bowl, add the ghee, bay leaves, cumin seeds, cloves, cinnamon sti...

Paneer Peas Pulao is a delicious North Indian dish. Though pulao is generally cooked by boiling rice in a handi / big bowl, I prepared this pulao in a pressure cooker. The raisins and cashew nuts added to the pulao, bring out the authentic taste in this Paneer (cottage cheese) Peas Pulao. Ingredients: Basmati rice: 2 cups (200 gms) Paneer (cottage cheese), cubed: 150 gms Peas, shelled: 1 cup (100 gms) Cashew nuts, halved: 50 gms Raisins: 50 gms Bay leaf: 2 Cinnamon stick: 1" Cloves: 4-5 Green Cardamoms: 2-3 Vegetable oil: 3-4 tbsp Sugar: 2 tsp (optional) Salt to taste Water: 3&1/2 cups Procedure: Wash rice thoroughly, let it soak in a bowl for 30 mins, drain and keep aside. Boil water in a bowl, put the paneer cubes, simmer and soak for 2-3 mins. Drain and keep aside. Heat oil in a frying pan, release the cashew nuts and saute till light golden. Remove and set aside. Similarly lightly saute the raisins, drain oil and keep aside. Heat oil in a pressure cooker and add whole spi...

Paneer (Cottage Cheese) is the most common type of cheese available, popular in India and a rich source of protein. Generally paneer parantha is prepared by putting a stuffing of paneer & spices inside a dough, sometimes stuffing is placed in between two rolled out doughs, pressed together, again rolled out and cooked in oil. Here is the recipe for Paneer Parantha, prepared in a slighty different way... Ingredients: Paneer, grated: 1-1/2 cup Wheat Flour (Atta): 2 cups White Flour (Maida): 1 cup Roasted Cumin (Jeera) seed powder: 2-3 tsp (to taste) Red chilli powder: 1 tsp Salt to taste White oil, frying Method: Sieve Atta & Maida together, add salt and mix well. Take a little amount of the mixed flours, add the grated paneer and combine well. Add a little white oil. Knead slowly, gradually add the rest of the flour to form a smooth dough (Add water if required, but do not add too much water, it may appear sticky at first, coat your hand in flour so that it's easy to knead)....