CHANA DAL CURRY (SOUTH INDIAN STYLE)

CHANA DAL CURRY

(SOUTH INDIAN STYLE)

INGREDIENTS

1 cup chana dal (washed and soaked in water for 45 minutes)

1 cup coconut milk, 1 cup grated coconut

1 tsp lemon juice, 1 tsp crushed ginger

1 tsp garlic paste, 1 onion finely sliced

¼ cup desi ghee or refined oil

3-4 green chilies finely chopped

4-6 curry leaves 2 bay leaves

½ tsp black mustard seed

A pinch of hing and methi dana

Mixture of Following Masala

1 tsp red chilly powder, 1 tsp dhania powder

½ tsp zeera powder, ½ tsp turmeric powder

½ tsp garam masala

METHOD

1 Cook chana dal with water, turmeric and salt, the dal should not be over cooked, cook for some time without cover to dry the dal, take it out and keep aside

2 Heat a pan, add desi ghee, add hing,  methi dana and curry leaves and let it splutter, now add onion and sauté it, add ginger, garlic patste,and green leaves, fry it, add little water and allow it to boil

3 Now add dal, and mixture of masala and cook for some time till the oil separates, add grated coconut and coconut milk, cook till it is done.

4 Garnish with remaining grated coconut, serve hot with Nan, Roti, Paratha etc

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SINDHI CURRY

INGREDIENTS

1 cup besan

½ cup oil

1 tsp zeera

½ tsp each of methi dana, turmeric powder

½ tsp red chilly powder

¼ cup pulp of tamarind (Imali ka Pani)

A pinch of hing, 3-4 garlic flakes finely chopped

2 spring curry leaves

½ tsp cloves finely cut

1 tsp mint leaves finely chopped

3-4 green chilies

1x1’ ginger finely chopped

1 cup seasonal vegetables

(Potato, carrot, caulis flower, brinjal etc)

METHOD

1 Wash and cut all the vegetables, half boil it and keep aside.

Heat oil in a kadahi or pan, add garlic, methi dana, curry leaves, sauté it till splutter, add besan and stir it continuously till it is of golden brown color, add 3-4 cup hot water, and bring it to boil till the gravy is thick.

2 Now season it with salt, add ginger, green chilly, all the masala and pulp of the tamarind, cook for few minute, add the boiled vegetables, and simmer it for 5 minutes till it is done.

3 Add mint leaves and serve hot with rice.

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TRADITIONAL SHAHI ALU DUM

(A NORTH INDIAN DELICIOUS DISH)

INGREDIENTS

½ kg dum alu

1 tomato finely sliced

¼ cup home made tomato puree

¼ cup whisked yoghurt

2 tbsp red chilly paste or kutti red mirch

½ tsp turmeric powder, ½ tsp dhania powder

1 tsp roasted zeera, 1 tsp chat masala

½ tsp cinnamon powder,

½ tsp black pepper corn powder

1 tsp garam masala (home made)

¼ cup fresh cream (Optional)

A pinch of hing, 2-3 bay leaves

For garnishing 2 tomatos a bunch of coriander leaves finely chopped

METHOD

1 Boil the potato and peel, heat oil in a kadahi, fry (Light) the alu, take it out and keep aside.

2 Add a punch of hing to the oil and bay leaves, let it splutter, add the sliced potato and cook for a while, add tomato puree, cook till the tomato is cooked, Now add all the masala except garam masala, cook for few minutes. Remove from the heat and allow it to cool.

3 Now add whisked curd and cook till oil start separating, cook for few minutes, add some water and let it boil, add fried alu and cook till it is done and the gravy is of desired consistency.

4 Add fresh cream, garnish with tomato diced in decorative style and coriander leaves.

Serve hot.

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SHAHI MIXED VEGITABLES

 

 

SHAHI MIXED VEGITABLES

INGREDIENTS                                               VEGETABLES

1 onion finely chopped                                            50 gm carrot

2 tsp crushed black pepper                                     50 gm panner

1 tsp garlic paste,                                                    50 gm caulis flower

1 tsp ginger paste                                                    50 gm beans

1 tsp each of turmeric, red chilly, powder                50 gm potato

1 tsp garam masala powder        

1 tsp lemon juice, ½ cup tomato puree

2 tbsp paste of mint and coriander leaves

¼ cup oil

Salt to taste

2 tbsp grated cheese, 2 tbsp cashew nut paste

                                                                                                             

PREPARATION AND METHOD

1  Wash all the vegetables, cut in equal size, keep aside, heat  little oil in a kadahi, add zeera and sauté, add the vegetables and water, cook till the vegetables are tender.

2  Heat remaining oil in another pan, add onion and fry it till golden brown, add garlic and ginger paste, cook for some time

3  Ass tomato puree, cook till it’s color changes, add all the masala, mint and coriander paste, add water as required and cook till it is done.

4  Now add all the boiled vegetables, cook for some time, add cashew nut paste and cook for a while till the gravy is of desired consistency.

5  Sprinkle lemon juice, grated cheese, garnish with coriander leaves and serve hot.

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NAVRATNA KORMA

NAVRATNA KORMA

INGREDIENTS

1/3 cup mixed nuts (cashews, pistachios, almonds)

1 onion finely sliced

1 tsp garlic paste, ½ tsp ginger paste

1 cup tomato sauce

1 tsp cayenne pepper, ½ tsp turmeric powder

2 tsp coriander powder, 1 tsp garam masala

½ cup carrots finely sliced and chopped

½ cup green bell pepper finely sliced

¼ cup fresh green beans finely chopped

½ cup green peas, 1 cup chopped potatoes

250 gm paneer cubes

½ cup milk, 15 – 20 raisins

½ cup fresh cream

½ cup oil

Salt to taste

METHOD

1 Heat 1 tbsp oil in a kadahi. Add mixed nuts and cook and stir until golden brown, keep aside. Add onion and fry till it is tender, now add garlic paste and ginger paste, and cook for a while.

2 Add the tomato sauce, cayenne pepper, turmeric, coriander, and garam masala, cook for few minutes, add raisins, carrots, green bell pepper, beans, peas, and potatoes and water, bring it to a boil, now cook simmer it and cook for 15 – 20 minutes on low

3 Heat remaining oil in a separate pan, shallow fry the paneer, add it to the korma

4 Add milk in to the vegetables and paneer, cook for few minute till the thickness of the gravy is of desired consistency

5 Garnish with fresh cream and serve hot

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SABJI KA SALAN (VEGITABLE CURRY)

SABJI KA SALAN (VEGITABLE CURRY)
INGREDIENTS

½ kg sabji

(Carrot, caulis flower, potato. Green peas and French beans)

2 tomatoes

1 coconut milk

1 onion, 3-4 green chilies

½ tsp turmeric powder, 1 tsp red chilly powder

¼ cup tomato puree

1 cup fresh beaten curd

2-3 cloves, 4-6 black pepper corns grinded to powder

1”x1 cinnamon stick, ½ tsp nutmeg

3-4 garlic flakes finely chopped

1’x3 ginger finely chopped

¼ cup oil

METHOD

1 Heat oil in a pan or kadahi, add garlic and zeera, sauté it till golden brown, add onion and fry till golden brown, add green chilly and tomato puree till it is done

2 Add curd and simmer it for few minutes till oil separates, add ginger and cook, add all the vegetables and simmer it till the gravy is achieved of desired consistency, sprinkle the masala powder and serve hot.

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KHHATI MITHHI BAINGAN (BRINJAL)

KHHATI MITHHI BAINGAN (BRINJAL)

INGREDIENTS

6-8 small size baingan

¼ cup beaten curd

1 tbsp besan

1 tsp garlic paste, 1 tsp crushed ginger

4-5 curry leaves

1 tsp red chilly powder, 1 tsp turmeric powder

1 tsp chat masala

1 tsp aamchoor (mango powder)

1 tsp sugar or honey, 1 tsp lemon juice

½ tsp black mustard powder

½ tsp zeera powder, ½ tsp dhania powder

¼ cup oil

Salt to taste

METHOD

1 Wash the baingan, make fine cut with a sharp knife and keep aside, take a bowl, add curd and besan, whisk toughly, add salt to taste, keep aside.

2 Heat oil in a kadahi, fry the baingan till light brown and take it out and keep aside

3 Add zeera, black mustard powder and curry leaves to the kadahi, let it splutter, add garlic paste and ginger, fry it, add all the masala and cook till oil separates.

4 Now add the curd and besan mixture, bring it to boil, cook till the gravy is thick, add fried baingan, cook till the baingan is well covered with the gravy, add sugar or honey and lemon juice, and cook for a while.

5 Serve hot.

Note: In place of Baingan you can cook pumpkin (Lauki) in the same manner

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MIXED VEGETABLES CURRY

MIXED VEGETABLES CURRY

INGREDIENTS

2 small baingan (brinjal)

2 green (kuchcha) kela

2 carrots

¼ cup French beans

¼ cup pumpkin (lauki)

2-3 drum sticks

½ cup grated coconut, 1 cup soured curd

1” crushed ginger

4-6 green chilies, 4-5 curry leaves

1 tsp turmeric, ½ tsp zeera powder

2 whole red chilly, 5-6 garlic flake chopped finely

2 tbsp oil

Salt to taste

METHOD

1 Wash all the vegetables and cut 2”x2’ size, heat a pan, add all the vegetables, turmeric powder, salt and water allow it to boil

2 Mix the grated coconut, green chilies and zeera and grind to make a thick paste, add this paste to the vegetables and cook for some time.

3 Heat oil in a kadahi, add garlic, ginger, curry leaves, red chilly, let it splutter, temper the vegetables with this and cook on low heat for 2-3 minutes. Serve hot

Note: This dish is very popular in Andhra Pradesh, it is cooked in coconut oil, and however in Northern part of India and it is cooked in refined or mustard oil. Selection of oil is very important according to the region of the country

MALAI KOFTA

MALAI KOFTA

(Malai Kofta is a delicious vegetarian dish prepared on special occasion, it is the perfect combination for Naan, Jeera Rice Pulao)
INGREDIENTS: FOR THE KOFTA

2 boiled potatoes, peeled and diced

¼ cup each carrots, beans, peas, caulis flower (Boiled)

¼ kg paneer, 2 tbsp of fresh cream

KOFTA SPICES

1 tsp cumin powder, 1 tsp coriander powder

1/2 tsp red chilly powder, 1/4 raisins chopped fine

1/4 cup chopped nuts (almonds, walnuts and cashew nuts)

Salt to taste

½ cup oil

FOR THE SAUCE

2 large onions finely chopped

2 tomatoes finely chopped

1 tsp garlic paste, 1 tsp ginger paste

1 tsp coriander powder, 1 tsp cumin powder

1 tsp red chilly powder

1 tsp poppy seeds lightly roasted, grinded to powder

¼ cup paste of cashews and almonds

Salt to taste

1 tsp garam masala

PREPARATION

1 Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well, season with salt, knead it to make dough, the dough should be hard.

2 Make balls from this dough and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds shape of equal sizes

3 Heat oil, fry the koftas, on a medium flame till golden color, keep on paper towels, drain extra oil and keep aside.

METHOD

1 Heat oil in a kadahi, fry the onions till light brown.

2 Mix the tomatoes, onions, ginger, garlic, coriander, cumin and red chilly powders together and make a thick paste of it

3 Add this paste back to the kadahi and fry till the oil separates

4 Add the poppy seeds powder and nut paste and cook on low heat for another 2-3 minute, now add water and cook till the gravy is thick, Season with salt.

5 Gently add the koftas to this sauce/gravy and cook uncovered for minutes, turn off the fire and sprinkle the garam masala all over the top of the dish.


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GREEN SPICY POTAO (SOUTH INDIAN STYLE)

GREEN SPICY POTAO   (SOUTH INDIAN STYLE)
INGREDIENTS

4 medium size boiled and peeled potatoes

1 cup fresh tomato puree (Home made)

1 onion finely sliced,

¼ cup oil

A pinch of hing, methi dana and ajwine

Salt to taste

FOR GREEN PASTE

A bunch of coriander leaves finely chopped Blended to make

1’x2 whole ginger finely sliced fine green paste

4-6 green chilies

3-4 garlic flakes finely chopped

MASALA

2 tbsp coriander seed

1 tsp cumin seed Blended to make fine powder

2 tsp seismic seed

PREPARATION & METHOD

1 Mix the coriander leaves, ginger, garlic flakes and green chilies, blend with little water in a mixer to make green paste

2 Blend together coriander seed, cumin seed and seismic seed in a mixer to make brown powder

3 Heat oil in a kadahi, add a pinch of hing, methi dana and ajwine, let it splutter, add onion, fry it till golden brown, add green paste and cook for some time, now add the tomato puree into it and cook for few minutes, add boiled potato and season it with salt

4 Now add the brown masala powder and cook till the potato is done

5 Serve hot

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DAHI WALI BHINDI (LADY FINGER)

DAHI WALI BHINDI (LADY FINGER)
INGRDIENTS

½ kg bhindi

¼ beaten curds

1 onion finely chopped

3-4 green chilies finely chopped

4-5 curry leaves1/4 cup oil

4 whole red chilly

½ tsp of each of turmeric, mustard seed and methi dana

3-4 garlic flakes

Salt to taste



METHOD

1 Cut the bhindi into ½”equal size of length, mix the curd with turmeric powder and whisk well

2 Heat oil in kadahi, season it with curry leaves, mustard seed, red chilly and let it splutter, add onion and green chilly, sauté it, add bhindi and cook on low heat for few minute

3 Now add curd and cook till gravy of desired consistency is achieved

Serve hot with Roti

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CRAEAMY ALU DUM

CRAEAMY ALU DUM
INGREDIENTS

½ kg dum alu

2 onion paste

1 tsp garlic paste, 1 tsp ginger paste

1 tsp zeera, 3-4 green cardamom

2 bay leaves, 1 tsp black pepper corn crushed

¼ cup whisked yoghurt, ¼ cup fresh cream

2 tbsp cashew nut paste,

¼ cup oil

1 onion finely sliced

A bunch of coriander leaves finely chopped

PREPARATION

Wash the dum alu, boil, peel and keep aside, Heat some oil in a kadahi, deep fry the onion, take it out and keep aside.

Mix the fresh cream, yoghurt and cashew nut paste together and blend it to make thick paste.

METHOD

1 Heat oil again, add bay leaves, zeera, green cardamom and sauté, add ginger, garlic paste and cook for some time

2 Add dum alu and cook for a while, pour the paste of fresh cream. Cashew nut and yoghurt, cook till it is done ( oil will start separating)

3 Garnish with fried onion, coriander leaves and green chilies, serve hot with Nan, Paratha or Roti.

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KADHI BADI

KADHI BADI


INGREDIENTS

1 cup besan

1 cup yoghurt

½ tsp turmeric powder, ½ tsp red chilly powder

3-4 bay leaves, 6-8 curry leaves

½ tsp methi (fenugreek) seed, a pinch of azwine (carom seed)

A pinch of hing (asafetida), 2 tsp jeera (cumin seed)

½ tsp Rai (black mustard seed)

3-4 akhkha red chilly (whole)

3-4 green chilly silted length wise

½ cup oil

Salt to taste

PREPARATION & METHOD

FOR BADI

1 Take a bowl, add besan with little water to make thick paste of it, add a pinch of salt and whisk it thoroughly either with hand or hand mixture for some time (This is a very important process, the more you whisk, better result you will get and this will make the badi to be made very soft.)

2 Now heat oil in a kadahi, pour 1 tsp of the whisked besan at a time and pour it into the oil, repeat the process 5-6 time and fry the badi till it is done from all the side and of golden brown color. Remove it and keep aside.

3 Repeat the process with remaining whisked beasn and keep aside. Take out the oil and keep aside

FOR KADHI

1 Take a bowl, add yoghurt, turmeric powder, azwine, red chilly powder and salt to taste, whisk it thoroughly and keep aside.

2 Heat the kadahi again and add 3-4 tsp oil, add jeera, rai, bay leaves, curry leaves, methi dana, a pinch of hing and azwine, let it splutter, now add reed chiily, green chilly and cook for few minutes, take out the kadahi from the flame and let it to be cool

3 Now add whisk curd and badi together, heat the kadahi again on flame and cook on slow flame till the gravy is of desired consistency.

Serve hot with Roti or Rice.

NOTE:

It is a very popular dish in North India, is eaten with rice or roti, no need of daal, when the curry leaves and black mustard seed are added, it make the dish as South Indian recipe.

The yoghurt must be added in cool condition other wise if added in hot kadahi, the curd will split

The kadahi and badi should be cooked on low to medium flame to give the best result

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BHINDI MASALA OR BHINDI KA SALAN

BHINDI MASALA OR BHINDI KA SALAN


INGREDIENTS

½ kg bhindi (lady finger)

1 onion sliced in to quarter

2 tsp ginger paste, 2 tsp garlic paste

½ cup yoghurt, ½ tsp mace powder

1 tsp yellow chilly powder1/2 tsp turmeric powder

1 tsp green cardamom powder, 1 tsp jeera powder

½ tsp black cardamom powder, 1 tsp fennel powder

1 tsp dhania powder, 4-6 green chilly

¼ cup oil

A pinch of methi dana and kasuri methi and ajwine

Salt to taste



METHOD

1 Cut the bhindi in to two equal parts, also slices the green chilly (length wise), heat oil in a kadahi, fry the bhindi and green chilly, take it out and keep aside

2 Boil the quarter sized onion in water, strain and blend them into a fine paste, keep aside

3 Heat oil in a pan, add methi dana and let it splutter, ginger and garlic paste, when turns brown add the boiled onion paste and fry for some time.

4 Now whisk well the yoghurt with yellow chilly powder, jeera powder, coriander powder, turmeric powder, cumin seed powder, kasuri methi and ajwine and add this paste to the cooking mixture, add salt to taste and cook for few minutes

5 Add green and black cardamom powder, mace powder and fennel powder, sauté well

6 Add the bhindi and green chilly and simmer on low heat, cook for some time till it is done & Serve hot


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BESANI ALU - BOOT KALEJI

BESANI ALU - BOOT KALEJI


(A DELICIOUS DISH MADE OF BESAN)

INGREDIENTS

1 cup besan

2 medium size alu

1 onion finely sliced, 1 tsp onion paste

2tsp ginger paste

2 tsp garlic paste

2 tsp garam masala (Home Made)

1 tsp zeera powder, 3-4 bay leaves

1 tsp black corn pepper crushed

2 tsp red chilly powder, 1 tsp dhania powder

1 tomato finely chopped

1 cup mustard oil

METHOD

1 Take the besan in a bowl, add 1 tsp onion paste, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp garam masala, 1 tsp red chilly powder, mix together, pour some water and knead it to make hard dough, roll it with soft hand and make one or two such rolled dough as shown in the picture

2 Peel the potato and cut into equally of ½ ‘square size

3 Heat water in a bowl, slide gently the roll dough in to the ball, also slide the potatoes and boil it on slow flame, after some time when start cooking, the roll will start floating on top of the water, cook till the roll as well as potato is done, take it out, keep aside and let it cool.

4 Cut the cooled roll in ½ ‘ equal size now known as kaleji, heat oil, deep fry the kaleji, take it out and keep aside.

FOR THE GRAVY

1 Heat the oil, add bay leaves, garlic and ginger paste, sauté it, add onion and fry it, add chopped onion, cook for some time add water from time to time to make thick paste of it

2 Now add all the remaining masala, cook till it is done, add water and bring it to boil, add the kaleji and potato, cook for 10 – 15 minutes on low heat till the gravy is of desired consistency.

3 Serve hot wit boiled rice or roti

NOTE:

Besan is known as” Chickpea Flour”

This is very popular dish of North India, especially in Bihar and adjoining part of Uttar Pradesh, Bengal.

For the south Indian version, while preparing gravy, add curry leaves, black mustard seed, a pinch of ajwine and fenugreek to the oil while preparing gravy, as done in South Indian cooking.


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ALU METHI SAG SALAN

ALU METHI SAG SALAN


INGREDIENTS

¼ kg potato

1 cup finely chopped methi ki sag

½ onions finely chopped

3-4 garlic flakes finely chopped

½ tsp turmeric powder, 1 tsp dhania, powder

½ tsp methi dana (fenugreek seed)

2-3 whole red chilly, 3-4 green chilly slit

1”x4 ginger finely chopped, ½ tsp ajwine

¼ cup tomato puree, ½ tsp kasoori methi

2 tbsp beaten yoghurt

¼ cup mustard oil

A pinch of hing

PREPARATION

Wash ,boil and peel the potato and cut it into 1’x1’ square, keep aside, blanch the methi sag and chipped it very thinly, keep aside, mix all the masala except garlic, ginger, red chilly and green chilly, make thick paste of it, keep aside

METHOD

1 Heat oil in a kadahi, add methi dana, garlic flakes and hing and ajwine, sauté it, add onion and fry it till brown, pour the tomato puree and cook for some time, add red chilly, green chilly and the masala paste and cook on low heat till oil separates,

2 Add methi ki sag, red chilly, green chilly, and simmer it till the sag is almost done, add potato and cook for some time, for gravy to be of thick consistency, add water if needed.

3 Add kasoori methi and yoghurt, cook for few minutes till it is done

4 Serve hot with Roti

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STUFFED SHIMALA MIRCH (CAPSICUM)

STUFFED SHIMALA MIRCH (CAPSICUM)
INGREDIENTS

6 small size shimala mirch

1 onion finely chopped

½ cup oil



FOR FILLING

¼ cup grated coconut,

6-8 cashew nuts, 6-8 almonds,

1 tsp roasted zeera,

2 tsp til (sesame seed)

½ tsp black pepper, red chilly powder

3-4 garlic flakes finely chopped

1 tsp red chilly powder

2 tsp beaten curd, 2 tsp mango powder (Aam choor)

1 tomato finely chopped, ¼ cup coriander leaves

PREPARATION AND METHOD

1 wash the capsicum, take a sharp knife and scoop out the center portion of the capsicum with stem making small opening for filling

2 Mix coconut, cashew nut, almonds, zeera, til, black pepper, red chilly powder, mango powder and curd together, grind the content in a mixer and make a fine paste of it.

3 Heat oil in a pan, add onion and sauté it, add all the masala, tomato and the paste, cook till oil separates, add coriander leaves and cook for few minutes. (You should add little water in between of cooking to make masala or gravy of thick consistency to be filled in the capsicum), remove the pan and allow it to cool

4 Fill the capsicum with this masala and keep aside

Heat oil again, add capsicum and cook till it is of light brown color

5 Serve hot

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STUFFED KARAILA (BITTER GOURD MELON)

STUFFED KARAILA (BITTER GOURD MELON)
INGREIENTS

4 medium size karaila

For stuffing

2 tomatos finely chopped

1 tbsp curd

2 tsp aamchoor (Mango Powder)

½ tsp turmeric powder, 2 tsp red chilly powder

½ tsp cinnamon powder, ½ tsp black pepper powder

½ tsp dhania powder, 2 tsp chaat masala

½ tsp roasted zeera powder

1” x1 ginger finely sliced, ½ onion

3-4 garlic flakes finely chopped

¼ cup oil

A pinch of ajawine and methi

A pinch of kasuri methi powder



PREPARATION

Extract the inside seeds from the karaila with the help of a round knife, cut the karaila into two equal parts, boil it with water till it is softened, remove and keep aside.



METHOD

1 Heat some oil, add all the ingredients except curd, aamchoor and chat masala along with the extracted seeds of the karaila, sauté it for a while, take out and blend it to a coarse powder

2 Now add curd, aamchoor and cook for few minutes till the masala is ready, finally add chaat masala

3 Fill the mixture in the boiled  karaila, tie it if necessary with a string, heat oil and fry till golden brown. Remove from the kadahi and put on a plate and the remaining masala.

4 Serve hot with main course of the food.

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TAWA PANEER IN TOMATO GRAVY

INGREDIENTS
½ kg cottage cheese
1 tbsp green chilly - coriander chutney
1 tbsp tomato ketchup

FOR MARINATING
1.2 cup curd
¼ cup fresh cream
4 tbsp cashew nut paste (Blend it together to
1 tsp turmeric powder, make a fine paste)
1 tsp red chilly powder
1 tsp garam masala
¼ cup oil
Salt to taste

FOR TOMATO GRAVY
½ kg tomato
Whole garam masala 1 gm each of
2 onions finely chopped
Pepper corns, cloves
Bay leaves, cinnamon, black cardamom

PREPARATION FOR TOMATO GRAVY
Blanche the tomatoes, peel and make a paste of it, boil the onions and masala a paste of it, heat oil in pan, add the whole garam masala let it splutter, add onion paste, coo for a while, add tomato paste and finish with salt to taste
METHOD
1 Cut the paneer into cubes (2”x2”). Split the paneer cubes partially, add green coriander and chilly chutney and tomato ketchup puree, and marinate the paneer with the paste prepared for marinating for 45 minutes.
2 Skewer it and place it in the tandoor, cook till it attains the golden color, remove from the tandoor
3 Heat a pan, add few drops of oil, add tomato puree and water, and let it come to boil. Add tandoored paneer and cook for some time till it is done.
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25/09/2009

PANRRE MASALA

PANRRE MASALA
INGREDIENTS
½ kg paneer (cottage cheese)
4-6 green chilly finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper corns crushed
1 tsp red chilly powder
2 tsp curd, 1 tsp fresh cream
1 tbsp cashew nut paste
A pinch of green cardamom powder
¼ cup coriander leaves very finely chopped
¼ cup butter, 2 tsp oil
METHOD
1 Cut paneer into 2” cubes of equal sizes and keep aside
2 Heat oil and butter together in a pan, add green chilly, ginger and garlic paste, cook for few minutes, add all masala and beaten curd, add little water and cook till the gravy is very thick
3 Add cashew nut paste, coon for few minutes, finally add paneer and fresh cream and cook for 2-3 minutes till the paneer is covered by the gravy.
4 Garnish with coriander leaves and serve hot.
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PALAK PANEER

PALAK PANEER
(COTTAGE CHEESE SPINACH)

INGREDIENTS
2 cup chopped palak
¼ kg paneer
2 onions finely chopped
1 cup tomato puree
3-4 green chilly finely chopped
8-10 garlic flakes finely
1’x1 ginger thinly sliced
1 tsp jeera powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp red chilly powder
2 tbsp cashew nut finely sliced

METHOD
1 Pressure cook palak, onion, cashew, garlic, ginger, and green chilies together, when it is done, let it cool
2 Now make it into a fine paste in the mixer and keep aside
3 Heat some oil in a kadahi, add tomato puree and all the dry powders and mix it properly, cook for few minutes, when the oil comes out, add the Palak mixture and cook till the gravy is of desired consistency
4 Add the paneer cubes in to this gravy, cook for a while on low flame, till it is finally done
5 Serve hot
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25/09/2009

TAWA PANEER IN PALAK GRAVY

TAWA PANEER IN PALAK GRAVY

INGREDIENTS
½ kg cottage cheese
1 tbsp green chilly - coriander chutney
1 tbsp tomato ketchup
¼ cup oil
Salt to taste

FOR MARINATING
½ cup yoghurt
¼ cup fresh cream
4 tbsp cashew nut paste (Blend it in mixer to
1 tsp turmeric powder make a fine paste)
1 tsp red chilly powder
1 tsp garam masala

PREPARATION FOR PALAK GRAVY
Blanche the spinach and make a puree, heat oil, add cumin seed, let it splutter, add ginger garlic paste, stir and cook for a while, add the spinach puree and cook till the gravy is done.

METHOD
1 Cut the paneer into cubes (2”x2”). Split the paneer cubes partially, add green coriander and chilly chutney and tomato ketchup puree, and marinate the paneer with the paste prepared for marinating for 45 minutes.
2 Skewer it and place it in the tandoor, cook till it attains the golden color, remove from the tandoor
3 Heat a pan, add few drops of oil, add spinach puree, and let it come to boil. Now add these paneer and cook for some time till it is done.
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copy right reserved
Lalit Niranjan
25/09/2009

SHAHI PANEER

SHAHI PANEER
(DELICIOUS COTTAGE CHEESE)

INGREDIENTS
¼ kg cottage cheese (paneer),
¼ cup beaten curd, ¼ cup fresh cream
2 tbsp cashew nut paste, 1 cup tomato finely sliced
½ cup onions finely sliced, 3-4 garlic flakes finely chopped
1” ginger chopped finely, 2 tsp red chilly powder
2-3 cardamoms (crushed), ½ tsp garam masala
1 tsp black pepper corns crushed
¼ cup tomato sauce, 1 tsp lemon juice
¼ cup butter, 2 tsp oil
Salt to taste

FOR GARNISHING
2 tsp grated paneer
½ bunch of coriander leaves finely chopped

METHOD
1 Cut paneer into 2”square of equal sizes, add lemon juice, salt and pepper corn, marinate for ½ hr.
2 Heat butter and oil in a pan, add garlic, let it splutter, add onion and fry it, add tomato puree and cook for some time, take it out and let it cool, grind it to make a smooth paste
Re heat the oil, add this paste and cook for few minutes till the color has changed, add all the masala, ginger paste and tomato sauce and cook for 5-7 minute on low heat, add curd and cook for few minutes till it is done
3 Now add marinated paneer and cook for few minutes, finally add fresh cream and cashew nut paste, cook for 2 minutes, remove and serve hot
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copy righ reserved
Lalit Niranjan
25/09/2009