Showing posts with label Punjabi-Recipe. Show all posts
Showing posts with label Punjabi-Recipe. Show all posts

makka paratha recipe | makai paratha recipe | corn flour paratha recipe




makka ka paratha recipe | makai paratha recipe | corn flour paratha recipe | how to make makka paratha with step by step process - makki paratha is very tasty and goes well with any dry sabzi or curry sabzi.


makai paratha or makka ka paratha is ideal for breakfast, lunch and dinner. they’re quite tasty, and your entire family would love the treat.

makka paratha recipe | makai paratha recipe | corn flour paratha recipe

serve this hot makai paratha with any sabzi like as dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala etc.


ingredients for makka paratha recipe or makai paratha recipe:

  • corn flour (makki atta)- 2 cups
  • carom seeds (ajwain) - 1 tsp
  • oil – to cook the parathas
  • asafetida (hing) - a pinch
  • salt – as per taste
  • lukewarm water - as required


directions for makka paratha recipe or makai paratha recipe:

  • in a bowl add corn flour, salt, carom seeds, asafetida, and mix them well.
  • add a little lukewarm water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl.
  • if  the dough becomes sticky then add more flour or if the dough is dry then add some water.
  • knead the dough for few minutes until the dough become firm and smooth, just the right rolling consistency.
  • knead the dough with wet hands make a ball.
  • prepare round rotis by patting the batter on a wooden board with hands or you can also roll by keeping the batter in between 2 sheets of polythene.
  • or flatter the dough with your palm, and then roll it into a spread using the rolling pin.

makka paratha recipe | makai paratha recipe | corn flour paratha recipe

  • now pick the paratha, pat in between your hands to shake off the excess flour and place it on the hot tawa.
  • in about 30 seconds  the little bubble will start appearing, with the help of spatula  turn  the  paratha over to the other side and cook for few seconds.

makka paratha recipe | makai paratha recipe | corn flour paratha recipe

  • drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
  • with the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy.
  • keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.  
  • serve hot makka ka paratha or makai paratha with dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala.

makka paratha recipe | makai paratha recipe | corn flour paratha recipe


recipe card for makka paratha recipe or makai paratha recipe :


4.8 from 115 reviews
makka paratha recipe | makai paratha recipe | corn flour paratha recipe
 
Prep time
Cook time
Total time
 
makka ka paratha recipe | makai paratha recipe | corn flour paratha recipe | how to make makka paratha with step by step process - makki paratha is very tasty and goes well with any dry sabzi or curry sabzi. makai paratha or makka ka paratha is ideal for breakfast, lunch and dinner.
Author:
Recipe type: breakfast, main
Cuisine: indian
Serves: 10 parathas
Nutrition:
Serving size: 1 paratha
Calories per serving: 133 cal
Fat per serving: 8 g
Ingredients :
  • corn flour (makki atta)- 2 cups
  • carom seeds (ajwain) - 1 tsp
  • oil – to cook the parathas
  • asafetida (hing) - a pinch
  • salt – as per taste
  • lukewarm water - as required
Instructions :
  1. in a bowl add corn flour, salt, carom seeds, asafetida, and mix them well.
  2. add a little lukewarm water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl.
  3. if the dough becomes sticky then add more flour or if the dough is dry then add some water.
  4. knead the dough for few minutes until the dough become firm and smooth, just the right rolling consistency.
  5. knead the dough with wet hands make a ball.
  6. prepare round rotis by patting the batter on a wooden board with hands or you can also roll by keeping the batter in between 2 sheets of polythene.
  7. or flatter the dough with your palm, and then roll it into a spread using the rolling pin.
  8. now pick the paratha, pat in between your hands to shake off the excess flour and place it on the hot tawa.
  9. in about 30 seconds the little bubble will start appearing, with the help of spatula turn the paratha over to the other side and cook for few seconds.
  10. drizzle ½ teaspoon of oil over the paratha and with the spatula spread evenly, and then turn it over to other side, drizzle and spread ½ teaspoon oil, and cook.
  11. with the spatula press down gently all over the surface of the paratha in circular motion on both the sides to make it crispy.
  12. keep flipping the paratha back and forth few times for 2 to 3 minutes or until both sides become light brown and you have the desired crispness take the paratha off the griddle.
  13. serve hot makka ka paratha or makai paratha with dhaba style aloo curry, arbi sabzi, aloo gobhi sabzi, bhandara aloo sabzi or arbi masala.




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shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer



shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.


this north indian recipe is a perfect dish for parties and can be best enjoyed with roomali roti, naan, garlic naan, kerala parotta, coin paratha, tandoori roti, or jeera rice. cooked using paneer, milk, onion and a melange of spices, this is a restaurant style shahi paneer that you can easily make at home.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

if you are looking for more paneer recipes then do check kadai paneer, paneer tikka in oven, paneer tikka without oven (on tava), chilli paneer, matar paneer, paneer butter masala, methi malai paneer, malai kofta, etc.


ingredients for shahi paneer :

  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 2 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)


directions for shahi paneer :

  • cut the paneer in square cubes and keep aside.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • take out the seeds of black cardamom and keep aside.
  • Heat a pan/kadai on high flame and add oil.
  • when the oil gets hot, add chopped onion, ginger, black cardamom seeds, Cashew and green chilies in hot oil. mix well.
  • cook them till the onions are light pink color.
  • after that add chopped tomatoes and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  • once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  • now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  • make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.


  • heat the pan/kadai once again on high flame. there is no need to add more oil.
  • after that add onion tomato paste. stir it continuously for about 1-2 minute.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  • turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  • now add cream and garam masala and mix well. cook on low flame for few minutes.
  • shahi paneer gravy is now almost ready.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now it’s time to add paneer cubes into the gravy and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • let it cook on medium flame for 5-6 more minutes.
  • add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now add 1 tbsp tomato sauce and mix well.
  • after that switch off the gas.
  • shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer


recipe card for shahi paneer recipe - restaurant style :


4.9 from 468 reviews
shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer
 
Prep time
Cook time
Total time
 
shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.
Author:
Recipe type: main
Cuisine: north Indian, punjabi, mughlai
Serves: 3-4
Nutrition:
Serving size: 1 cup
Calories per serving: 370 cal
Fat per serving: 24 g
Ingredients :
  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 3 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)
Instructions :
  1. cut the paneer in square cubes and keep aside.
  2. take out the seeds of black cardamom and keep aside.
  3. heat a pan/kadai on high flame and add oil.
  4. when the oil gets hot, add chopped onion, ginger, black cardamom seeds, cashew and green chilies in hot oil. mix well.
  5. cook them till the onions are light pink color.
  6. after that add chopped tomatoes and mix well.
  7. fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  8. once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.
  9. keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  10. now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  11. make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.
  12. heat the pan/kadai once again on high flame. there is no need to add more oil.
  13. after that add onion tomato paste. stir it continuously for about 1 minute.
  14. add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  15. turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.
  16. after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  17. now add cream and garam masala and mix well. cook on low flame for few minutes.
  18. shahi paneer gravy is now almost ready.
  19. now it’s time to add paneer cubes into the gravy and mix well.
  20. let it cook on medium flame for 5-6 more minutes.
  21. add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.
  22. now add 1 tbsp tomato sauce and mix well.
  23. after that switch off the gas.
  24. shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.




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