PALAK PANEER RECIPE BY MAYA FOODS

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish.

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Ingredients

• 10 oz spinach (washed and clean, about 6 cups packed spinach)
• 1-1/2 cups paneer (cubed into bite-size, about 1/3 pound of paneer)
• 1 tomato (finely chopped, this will make 3/4 of chopped tomato)
• 1 green chili (chopped)
• 1 Tbsp ginger (chopped)
• 1 Tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/8 tsp asafetida (hing)
• 1 tsp coriander powder (dhania)
• 1/4 tsp turmeric (haldi)
• 1/2 tsp red chili powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar
• 1 Tbsp whole wheat flour
• 1/3 cup heavy cream

Instructions:

• • First, blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minute. Drain the water and put the spinach in ice cold water for about two minute. Drain the water.
  • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a saucepan, over medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed and asafetida. After cumin seeds crack, add the tomatoes and stir-fry for 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low and let the spinach cook for about 5-6 minutes do not cover the pot. This helps to keep the green color of spinach.
  • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Recipe Notes

Palak paneer is ready, serve with naan, tandoori roti, Paratha.

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CHICKEN BIRYANI RECIPE BY MAYA FOODS

A sumptuous chicken biryani that is cooked with such precision that you are bound to make this dish again and again to relish the delicate flavors. Chicken Biryani is a delicious savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.

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Ingredients Of Chicken Biryani:

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)

• For the Marinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon

• For the Masala:
• 1/2 Tbsp ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yogurt
• 1 tsp yellow chili powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water

• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

• For the rice:
• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chilies, sliced

How to Make Chicken Biryani

For the liquid:

1. Scrub and wash the rice and soak it in water for about 15-20 minutes.
2. Cut the chicken into even-sized pieces.
3. In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
4. In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
5. Cook the onions partially on slow heat to ensure that they do not change their color. If you think the heat is getting too high to handle, put in a little bit of water.
6. Once the onions are nice, glossy, well cooked and on the verge of changing color, add the yogurt.
7. Add the yellow chili powder and cook on low heat for 1 minute.
8. Now add the chicken, followed by saunf powder and salt. Mix well.
9. Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
10. Add the finishing spices to the ‘jhol’ (the chicken and liquid), then add the cream to it. This is the liquid or the infusion in which the rice will be cooked. Keep this aside.

For the Rice:

1. In a pan, heat some water. Add salt and rose water to it.
2. As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
3. In another pan, heat half of the liquid, you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
4. Check the seasoning before adding rice after which you would not be able to adjust it.
5. Add the rice to the liquid and sprinkle some ginger juliennes and sliced green chilies.
6. Now add the other half of the rice and liquid. Let it cook on a low heat (on dum, in it’s own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
7. Drizzle with some rose water and serve hot.

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CHOCOLATE LADOO RECIPE : DIWALI SPECIAL

Chocolate ladoo recipe is instant mouth watering ladoo recipe, always hit in kids parties and festive occasions. Chocolate ladoos can be made in a jiffy when you need a quick dessert.

Diwali is a festival which is celebrated all over India and abroad. Celebrate this Diwali in a unique way with a different variety of dessert every day. People are very happy to celebrate Diwali as all the family members gather at one place and enjoy eating tasty food, especially sweets. Even at our home, we prepare minimum 3 sweets per day.  Try out our healthy, tasty and rich in fiber “Chocolate Laddu Recipe by Maya Foods” at home for your family and enjoy a safe Diwali. Making traditional ladoos take lots of time and cooking effort. But in today’s busy world we always like to make things quick, easy and still don’t want to compromise on the taste. This is when this instant chocolate ladoo recipe comes handy. These chocolate ladoos are different from traditional ladoos as they do not require any cooking or baking.

Ingredients

• 2 cups nuts (1 cup almonds, 1 cup walnuts)
• 1 Cup Maida
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons cinnamon powder
• 2 cups pitted dates
• 2 tablespoons Grade B maple syrup
• Dried shredded coconut to roll the balls in (I like the very fine shred)

Method of Preparation:

1. Grind nuts in food processor until they have a flour-like consistency. Add the cocoa, maida and cinnamon powder to make as chocolaty as you like- I like chocolate- Add the dates and the maple syrup.
2. Blend together in the food processor, adding more dates until you get a “breakable” dough, which can hold form. Form into walnut sized balls in your hands. Roll and gently press the balls in the coconut.

Additional Notes

Store in fridge for up to 4 days (or freeze some)

Special Diet

Special Diet Vegan, Vegetarian, Indian Dessert, Festival Special

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SPICY TOMATO TORTILLA RECIPE BY MAYA FOODS

This Mexican vegetarian dish is high in fiber and easy recipe to make your own tomato-flavored tortillas or wraps. These tortillas are perfect for tacos, wraps or quesadillas. You can also use a sun-dried tomato paste for an extra burst of tomato flavor.

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Ingredients for Tomato Tortilla Recipe

• Tomato Puree 1 cup
• Whole Wheat Flour 1 1/2 cups
• Refined flour (maida) 1 cup
• Sugar 1/2 teaspoon
• Yeast 1/4 teaspoon
• Salt 3/4 teaspoon

Method

• Take sugar and yeast in a bowl. Add two tablespoons warm water and set aside till the mixture begins to froth.
• Mix together whole wheat flour, refined flour, and salt in a bowl. Transfer this mixture into the dough maker.
• Add tomato puree and start the machine. Add the yeast mixture and work the machine till a soft dough is formed.
• Rest the dough for fifteen minutes Divide the dough into lemon sized portions and rest for five more minutes.
• Roll into rotis. Heat a tawa and roast the rotis till both the sides are evenly cooked.
• Use as required.

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CHANA MASALA RECEIPE BY MAYA FOODS

Chana masala, also known as channay or chole masala or chole or hholay, is a dish from the Indian subcontinent; notable in Indian Restaurant cuisine. The main ingredient is a variety of chickpea called chana or kala chana. Basically, it’s a Punjabi cuisine which is popular in all over India.

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Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 to 3 garlic cloves, minced (Garlic Paste)
• Two 15- to 16-ounce cans chickpeas, drained and rinsed
• 1 to 2 teaspoons garam masala or good-quality curry powder
• 1/2 teaspoon turmeric
• 2 teaspoons grated fresh or jarred ginger
• 2 large tomatoes, diced
• 1 tablespoon lemon juice
• 1/4 cup minced fresh cilantro, or to taste
• Salt to taste
• Hot cooked grain (rice, quinoa, or couscous), optional

Preparation

• Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stew-like, but not soupy; add a little more water, if needed.
• Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

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COUNTRY CAPTAIN CHICKEN RECIPE BY MAYAFOODS

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India.

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INGREDIENTS

COUNTRY CAPTAIN

• 2 tbsp. unsalted butter
• 2 tbsp. bacon fat
• 1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 1 fresh hot chili powder, seeded and minced
• 1 tsp. garlic paste 
• Homemade curry powder (recipe below)
• 2 cups good-quality canned tomatoes, chopped 1 cup tomato juice (reserved from can)
• 1 cup chicken stock
• 2 bay leaves
• 1/2 cup seedless raisins

HOMEMADE CURRY POWDER

• 1 tbsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. ground cardamom
• 1/2 tsp. ground turmeric
• 2 tsp. Hungarian paprika
• 2 tsp. freshly ground coriander
• 2 tsp. freshly ground cinnamon
• 1/4 tsp. freshly ground clove
• 1 pinch cayenne pepper
• 1 pinch Colman’s mustard powder
• 1 pinch dried thyme

PREPARATION

• Place large ovenproof braiser 
or oval Dutch oven (in which the chicken fits in a single layer) over moderate heat, and melt butter and bacon fat until slightly foaming about 3 to 5 minutes. Raise heat, add chicken, and brown well on all sides. Remove crisped pieces to a platter, continuing until all pieces are golden brown.

• Lower heat to moderate and add the onion, celery, peppers, and garlic, using a wooden spoon to stir well.

• Slowly add curry powder, stirring well to evenly coat all the vegetables, and cook until they are tender, stirring frequently about 7 to 10 minutes.

• Add tomatoes, tomato juice, stock, and bay leaves, 
and stir well, scraping the bottom of the pot to loosen any browned bits.

• Bring liquid to simmer, return chicken to pot, and cover tightly.

• Cook on top of the stove over a low flame until chicken is cooked through, about 35 to 45 minutes. Season with salt and pepper to taste.

• To serve: Transfer chicken to beds of rice in shallow bowls, sprinkle with raisins and serve surrounded by condiments 
like grated toasted fresh coconut, thinly sliced scallions, crushed roasted peanuts or almonds, green tomato or apple chutney, pickled hot peppers, or pickled okra.

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