MyVista-World

Paneer in green gravy is a must try when you want to break free from traditional paneer dishes, the spices are less and the coriander and mint leaves gives a compete new flavour. Ingredient Paneer/Cottage cheese- 200 gms lemon jice- 1 tbsp Salt- 1/2 tsp Gravy Onion- 2 minced/paste Coriander and mint- 2 cups- paste Cashew powder- 1/4 cup Water- 1 cup Salt- 2 tsp Spices (coriander powder, garam masala) Oil- 2 tbsp (any) Cream- 1 tbsp (optional) Method Marinate the paneer pieces with lemon and salt for about 1 hour, then fry it in a heavy bottom pan and keep it aside. Mix onion, coriander, mint, cashew powder together. Take a pan heat 2 tbsp oil and add the spices first and fry them then add the above mixture and cook it in low flame for about 10 minutes or until the oil oozes out. Keep stirring  continuously otherwise the paste could burn. Now add one cup of water and mix well, after first boil add fried paneer pieces. Cook in low flame for another 10 minutes. The gravy will start th...

Mushroom Mattar Curry Mushroom Mattar curry is a perfect vegetarian main course dish for the non-meaty days and its vegan too! It has a creamy cashew, almond and onion base. The main recipe is called Mushroom Malai Matar but I opted-out cream to make it more health-friendly and regular on my dining table. Nutritional Value The oil or butter we use to prepare makes a real difference in calories. Calories*- 150 each Mushroom-  22 kcal Peas-  80 kcal ( 1/2 Cup) Cashew- 80 Almond- 70 Protein- 8gm *calories are an estimation of my cooking. Servings- 3 Ingredients Main: 1 -cups peas 1 cup sliced button mushroom For gravy/base 1- Large red onion (chopped roughly) 8- Cashew (chopped roughly) 8- Almond (chopped roughly) 4- pods of garlic 1-inch ginger 2 bay leaves 2 tomato 1 small cinnamon stick 2 green cardamom 1 clove 2 green chilies (optional) 1/2 teaspoon coriander powder 1/4 teaspoon turmeric powder 1 tablespoon salt (adjust to taste) 1 teaspoon Red chili powder 1/2 teaspoon gara...

Mushroom Mattar curry is a perfect vegetarian main course dish for the non-meaty days and its vegan too! It has a creamy cashew, almond and onion base. The main recipe is called Mushroom Malai Matar but I opted-out cream to make it more health-friendly and regular on my dining table. Nutritional Value Calories*- 150 each Mushroom-  22 kcal Peas-  80 kcal ( 1/2 Cup) Cashew- 80 Almond- 70 Protein- 8gm *calories are an estimation of my cooking. *The oil or butter we use to prepare makes a real difference in calories. Servings- 3 Ingredients Main: 1 -cups peas 1 cup sliced button mushroom For Gravy/Base 1- Large red onion (chopped roughly) 8- Cashew (chopped roughly) 8- Almond (chopped roughly) 4- pods of garlic 1-inch ginger 2 bay leaves 2 tomato 1 small cinnamon stick 2 green cardamom 1 clove 2 green chilies (optional) 1/2 teaspoon coriander powder 1/4 teaspoon turmeric powder 1 tablespoon salt (adjust to taste) 1 teaspoon Red ch...

My sister and I always look for Manchurian and chili potatoes whenever we eat out, any hotel or restaurant if it's on their menu it will be on our table. So after eating it in zillion of places here is my version of Indo-Chinese fusion food 'Vegetable Manchurian Dry', have it dry or with gravy, with noodles or fried rice, it will never disappoint you. Nutritional Value These Veg Manchurian balls are shallow fried which cut lot of calories, and basically, this dish is made of only vegetables which fill our daily dose of nutrition. It has Vitamin A, Vitamin C, Calcium, iron, because of vegetables and its good for kids too. The oil or butter we use to prepare makes a real difference in calories. Calories*- 1500 (whole dish) *calories are an estimation of my cooking. Servings- 3 Ingredients For Vegetable Balls 2 cups of squeezed shredded vegetables (cabbage, bell pepper, carrot, green onions) 1- Red onion 2 heaped tablespoons of cornstarch and all-...