Cook Without Book

Paneer Mushroom Paneer and mushrooms make a delicious combination. Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Paneer (cottage cheese) 150 grams • Mushroom,quartered 200 grams • Oil 2 tablespoons • Onions 3 medium • Tomato 1 medium • Salt to taste • Green capsicum 1 medium • Pineapple slices,tinned 3 • Turmeric powder 1/4 teaspoon • Red chilli powder 1 teaspoon • Coriander powder 1 teaspoon • Ginger paste 1 teaspoon • Garlic paste 1 teaspoon • Tomato puree 2 tablespoons • Garam masala powder 1/2 teaspoon Method Heat oil in a non stick pan. Thickly slice onions. Roughly chop tomato. Add onions to the pan and saute for 1 minute. Add mushrooms and salt, toss and cook. Cut capsicum to small pieces. Cut cottage cheese into small cubes. Cut pineapple into small cubes. Add turmeric powder, red chilli powder and cori...

Omelette Curry Whenever there is leftover omelette, do make this wonderful curry. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Non Veg Ingredients • Eggs 5 • Oil 4 tablespoons • Onions,chopped 3 medium • Salt to taste • Red chilli powder 1 1/2 teaspoons • Green chillies,chopped 3 • Cumin seeds 1/2 teaspoon • Ginger-garlic paste 1 1/2 tablespoons • Turmeric powder 1/2 teaspoon • Coriander powder 2 teaspoons • Cumin powder 1 teaspoon • Tomato puree 1/2 cup • Salt to taste • Coconut milk 1 cup • Garam masala powder 1/2 teaspoon • Fresh coriander leaves,chopped 1 tablespoon Method Heat 2 tbsps oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes. Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat ...

Shaag Begun Borir Ghonto A Bengali speciality – spinach cooked with brinjals and nuggets. Cooking Time:  20-25 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg f Ingredients • Spinach leaves (palak),shredded 2 bunches • Brinjals,cut into 1 inch cubes 2 • Bori (Bengali wadi) 10-12 • Oil 1 tablespoon + for deep-frying • Fennel seeds (saunf) 1 teaspoon • Cumin seeds 1 teaspoon • Mustard seeds 1 teaspoon • Onion ,chopped 1 medium • Ginger-garlic paste 1 teaspoon • Salt to taste Method Heat sufficient oil in a kadai and deep-fry boris till golden. Drain on absorbent paper and set aside. In the same oil, deep-fry brinjal cubes till golden. Drain on absorbent paper and set aside. Heat one tablespoon oil in a non-stick pan, add fennel seeds, cumin seeds, mustard seeds and let the seeds splutter. Add onion and sauté till it becomes translucent. Add ginger-garlic paste and sau...