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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Lalit Niranjan
25/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
Friday, September 25, 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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Lalit Niranjan 25/09/2009
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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Lalit Niranjan 25/09/2009
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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Lalit Niranjan
25/09/2009
(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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Lalit Niranjan
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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Lalit Niranjan
25/09/2009
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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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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Lalit Niranjan
25/09/2009
(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
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