February 2016 archive

Grilled Pomfret Recipe

Tandoori Pomfret in Microwave Oven – Indian Grilled Fish

Miceowave Tandoori Pomfret

Tandoori Pomfret

Today I have shared simple, non-vegetarian “Grilled Pomfret Recipe. It is a delicious fish recipe that no one can resist. We are very fond of non-vegetarian recipes either it can be a gravy or fish fry or any biryani’s.

Yesterday, I tried Tandoori Grilled Pomfret in my new Microwave (on Grill mode) otherwise I normally do this on Frying Pan or Grill Pan. The results are delicious, juicy fish fry which anyone can go crazy.

Just marinate the fish and grill in microwave oven or normal frying pan. This oven grilled fish require less oil, which gives me satisfaction to reduce my oil intake in my food and more enjoyment while having this in my meal. This dish can be served as a side dish with a main course or as a starter or  also. (more…)

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Palak Paneer Recipe | How To Make Homemade Palak Paneer

How To make Homemade Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe


Spinach with cottage cheese makes a good combination in vegetable gravy. “Palak Paneer” one of the favorite, delicious and the healthy vegetable gravy in Punjabi or North Indian cuisines. It is basically bite size cottage cheese gets simmered in the spinach or Palak gravy.

I have added shallow fry paneer cubes if you want you can just skip this. Actually, we, love little crunch in paneer so when you fry the paneer it will get little crunchy from the outside and soft inside. There is various ways to make Palak paneer, blanching spinach or without blanching or you can add fresh cream, tomato purée or sour curd as well.

This recipe is my mother-in-law’s version which can easily go with naan, wheat roti or rice roti as well. It has become a favorite with my hubby and in-laws. Making Palak paneer and rice roti is the best combination in my home. I cannot say this is an authentic Palak paneer recipe, but, I can assure you the taste is the same which you will get in any restaurants.

Here, I have added tomato purée and some fresh cream. Fresh cream gives nice rich and smooth taste to gravy.

Author & Creator: Bhakti
Recipe type & Cuisine: Indian
Makes:  4 Serve
Sources:  MIL Recipe


Spinach / Palak : 2 Cup tightly packed or 1 Big Bunch
Paneer/Cottage Cheese: 200 Gm in Cubes
Water : 3 Cup (For Blanching Spinach)
Onion : 1 Medium size, Pureed
Tomato : 1 Medium, Pureed
Ginger, garlic and chili paste (Mix): 2 Tspn
Jeera / Cumin Seed : ½ Tspn
Turmeric Powder : 1/4th Tspn
Chili Powder : ½ Tspn
Bay Leaf : 1
Garam Masala : 1 Tspn
Coriander & Cumin Powder : ½ Tspn
Black Paper & clove : 2-3
Cinnamon : 1inch piece
Oil: 1 Tspn


Homemade Palak Paneer Recipe:

  1. Rinse the spinach leaves in running water. Clean all the leaves.
  2. Boil water in the Vessel. Add spinach and pinch of salt for 30 Sec and switch of the Gas. Close the vessel with lid for 5 minutes.
  3. Meantime, Grind Onion, Black Paper, cinnamon, cloves together. Remove this from Grinder and add Tomato and grind it well. Make smooth puree.
  4. Keep nonstick Kadhai on heat, add oil, once the oil heated and Cumin seed and Bay leaf. Let them splutter. Add ginger, garlic and chilli paste.
  5. Once done, add onion paste and mix it well until onion paste gets a little brown.
  6. Add Tomato puree and cook for next 3-4 minutes till tomato and onion get cooked and leave the oil from edges.
  7. Add chili powder, turmeric powder, coriander powder and mix it well. Cook for another 1 minute.
  8. Meantime, remove spinach from water and rinse it in a cool water tab and make it puree. Don’t add water while making puree.
  9. Add spinach puree in Masala mixture and mix it well. Add Garam Masala. Cook for another 2 minutes.
  10. Cut Paneer in cubes and shallow fry till the paneer get brown and a little crispy from the edges.
  11. Add those Paneer cubes in gravy. Mix well. Cook for another 1 minute.
  12. Add fresh cream and switch of the Gas. PALAK PANEER is ready to serve.


Homemade Palak Paneer Recipe
Notes: There is no need to shallow fry the Paneer. You can avoid this step.

Few other Paneer Recipes:

Yummy Indian Recipes

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How To Make Black Grapes Juice

How To Make Black Grapes Juice Recipes | Summer Recipe

black grapes juice

Black Grapes Juice

I love to make juices, smoothies and milkshakes. Black grapes are in season and who can resist to make grapes juice. Unlike orange and Pineapple, Grape is the fruit for which we don’t require Juicer to make Simple juice. This grape juice is very refreshing in any time summer or winter season. I am not a big fan of black grapes though I have tried this and it comes out very well. Don’t forget to add pinch of chat masala and ice cubes while serving. Chat masala gives a yummy tangy taste to the juice.

This is the best alternative to preservative juices which we are getting into shops and markets. So try this recipe today!!!

Author & Creator: Bhakti
Recipe type & Cuisine: Beverage
Makes: 2 Glass
Sources: Self

Black Grapes – 1 Cup
Sugar – 1/4 cup (as per your grapes Taste)
Water – as needed
Ice cubes – 4-5 (if require)

Recipes For Black Grapes Juice :

1. Remove all grapes from its stem and rinse well . I use vegetable cleanser to wash Vegetable and fruits.
2. Transfer all grapes into blender. Add sugar and grind it for one minute or till it get smooth paste.
3. Add water and grind it again. Strain through the strainer.
4. Add ice cubes and chat masala and serve chill.
Grape Juice


Notes : If require you can add sugar and water later after grinding the grapes.

Yummy Indian Recipes

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Ukadiche Modak

Ukadiche Modak | How To make Steam Modak


!!Shri Ganesh!!

Ukadiche Modak

Ukadiche Modak

I have come up with one more recipe today after some time of interval. Currently I am working and handling my blog as a passion for foods and trying new recipe in my kitchen but really I don’t get much time. As my time are always divided between my daughter, home and office. Today, I promised myself and my blog, I will regularly update my blog with new innovative recipes; Last week, It was Magh Ganesh Jayanti. The birthday of Lord Ganesha – The Elephent-headed, Hindu God.

Lord Ganesha

Source : Web

Ganesh Jayanthi or Vinayak Chaturthi which comes in Magh and Bhadrapada months. According to Hindu Calender, a spiritual and auspicious days in Maharashtriyan families. It’s dedicated to Lord Ganesha. Every month also has one Chaturthi that belongs to Ganesh Chaturthi or “Sankashtai Chaturthi” .

We do fasting on this day and make dishes like sabudana (sago) khichadi, sabudana vade or upvasache thalipith etc.. and at the end of the day, we do worship to the Lord Ganesha and offer “naivedya” to the god. Modak has importance in Lord Ganesh worship. This worship cannot be completed without Steam Modak.

Steam Modak

Modak can be made by using rice flour or plain flour. There are various way to make the modak. Whether it can be a steam modak, fried modak or mawa modak. I have tried steam modak with basmati Rica flour, which gives you nice aroma of basmati rice. This flour gives you soft modak. For filling , I have used coconut and jaggery with some cashews, raisins and poppy seeds. It gives you nice crunchy and reach texture.

So try this Steam Modak on upcoming Sankshtha Chaturthi on 26th Feb.

Author & Creator: Bhakti
Recipe type & Cuisine: Indian Sweet
Makes: 22-23 Modak, medium size
Sources: MIL Recipe


For Filling :
Grated Coconut : 1 Cup
Grated Jaggery: ¾ th Cup (or as per your taste)
Poppy Seed (Khus Khus) : 1 Tspn
Cardamom Powder : 1/2 Tspn
Cashew : 2-3
Raisin: 8-10
To Make Modak Cover:
Basmati Rice or Special Modak Flour : 1 Cup
Water : 1 Cup
Salt : a pinch
Oil or Clarified Butter : 1/4th Tspn
Warm Water : ½ Cup

Recipe to Make Ukadiche Modak:

1. Mix well grated coconut and jaggery. Meantime, heat 1 Tspn ghee in heavy bottom vessel. Once heated, add poppy seed and let them splutter.
2. Add coconut- jaggery mixture and mix it well till jaggery gets melted now stir well continuously till it gets thick.
3. Turn off the gas and add the Cardamom powder, cashew and raisin
4. Take 1 Cup water in Nonstick Pan or Kadai. Once boiled, add oil or ghee and salt.
5. Add rice flour and mix it well. Use lid to cover the kadai for 2 minutes.
6. After 2 minutes, again stir it once. Keep it on low flame for a further 2-3 minutes.
7. Switch off the Gas and remove the kadai from heat.
8. Take the dough on a plain surface. Knead the dough with warm water. Wet your hand with warm water and knead the dough to get soft pliable dough.
9. Make small ball size dough. Roll the dough into nice puri or thin circle or you can spread the dough with the help of your thumb. (Please refer step wise image).
10. Hold this thin puri in your one palm. Put 1 Tbsn coconut-jaggery mixture in the center of the puri now approximately pinch 9-10 times on the edges by keeping the same distance. (Please refer step wise image).
11. Prepare all the modak. With this measurement and ingredients, you will get around medium size 20 -22 modak.
12. Steam all the modak into a steamer or modak patra for 10 -12 minutes. (check notes)
13. Once the steamer cooled down. Take cool water in bowl, dip your fingers in water and with the help of wet fingers remove all modak from steamer.
14. While offering modak, pour little melted ghee on the Modak.
                                                     Ganapati Bappa Morya.

Modak Recipe

Stepwise image for how to make Modak

Notes :
1. Use warm water while kneading the dough, otherwise modak become hard also it won’t be rolled properly.
2. Adding cashew and raising gives extra reach taste to modak . Cashews and raisin are not the part of traditional recipe.
3. Do not steam more than 10- 12 minutes.

Steamer Process: Add water into steamer once boiled keep modak plate into the steamer and steam for 12 minutes or use the pressure cooker without whistle.

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