Another Paneer Dish :D
Ingredients
Hari Matar (Green peas) - 400 grams
Ghee - 2 tablespoon + to deep fry
Onions - 2 large
Ginger - 1 inch piece
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Salt to taste
Method
Cut the paneer into cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper.
Peel, wash and chop onions and ginger finely.
Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.
Add the fried paneer, garam masala powder and boil for five minutes.
Serve hot with chappatis or puri.
P.S. In place of GHEE you can always use OIL...
Monday, February 2, 2009
I am Paneer Fan :)
Frnds... you are thinking right.... i am a PANEER Fan....
its not like i dont love green vegetables... i love them too.... I always wait for winter to come so that i can eat fresh green leafy vegetables... As winter is going on i am having a very good time... or you can say... GREAT TIME :)
its not like i dont love green vegetables... i love them too.... I always wait for winter to come so that i can eat fresh green leafy vegetables... As winter is going on i am having a very good time... or you can say... GREAT TIME :)
Kadai Paneer
Ingredients
Paneer (Cottage cheese) - 500 grams
Oil - 3 tablespoons
Whole dry red chillies, broken - 2
Cloves - 2
Coriander seeds, crushed - 2 tablespoons
Onion , sliced - 2 medium
Cinnamon one inch sticks - 2
Kadipatha (Bay leaves) - 2
Garlic paste - 2 teaspoons
Ginger paste - 2 teaspoons
Red chilli powder - 2 teaspoons
Tomatoes, chopped - 5-6 medium
Salt to taste
Fresh coriander leaves, chopped - 2 tablespoons
Method
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes.
Add tomatoes and salt and sauté till the tomatoes become soft.
Add paneer and stir gently. Cook on low heat till the paneer is heated through.
Garnish with coriander leaves, toss and serve.
Paneer (Cottage cheese) - 500 grams
Oil - 3 tablespoons
Whole dry red chillies, broken - 2
Cloves - 2
Coriander seeds, crushed - 2 tablespoons
Onion , sliced - 2 medium
Cinnamon one inch sticks - 2
Kadipatha (Bay leaves) - 2
Garlic paste - 2 teaspoons
Ginger paste - 2 teaspoons
Red chilli powder - 2 teaspoons
Tomatoes, chopped - 5-6 medium
Salt to taste
Fresh coriander leaves, chopped - 2 tablespoons
Method
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes.
Add tomatoes and salt and sauté till the tomatoes become soft.
Add paneer and stir gently. Cook on low heat till the paneer is heated through.
Garnish with coriander leaves, toss and serve.
Paneer Roll
Ingredients
Paneer (Cottage cheese) - 250 grams
Potatoes - 2 large
Green chillies, chopped - 4
Fresh coriander leaves, chopped - 3 tablespoons
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Chaat masala - 1 teaspoon
Salt to taste
Raisins - 1 tablespoon(if you want to make it rich)
Oil to fry
Eggs - 2 (For Vegetarians, use maida - 4 tablespoons)
Bread crumbs 1 cup
Method
Grate the paneer. Peel and mash the boiled potatoes.
Mix together paneer, potatoes, chopped green chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai.
Make cylindrical shaped croquettes.
Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For vegetarians, mix maida with water and dip the croquettes in this mixture.
Deep fry in hot oil till golden brown.
Paneer (Cottage cheese) - 250 grams
Potatoes - 2 large
Green chillies, chopped - 4
Fresh coriander leaves, chopped - 3 tablespoons
Red chilli powder - 1/2 teaspoon
Garam masala powder - 1 teaspoon
Chaat masala - 1 teaspoon
Salt to taste
Raisins - 1 tablespoon(if you want to make it rich)
Oil to fry
Eggs - 2 (For Vegetarians, use maida - 4 tablespoons)
Bread crumbs 1 cup
Method
Grate the paneer. Peel and mash the boiled potatoes.
Mix together paneer, potatoes, chopped green chillies, chopped coriander leaves, red chilli powder, garam masala powder, chaat masala, salt and raisins. Soak raisins in warm water for some time before use.Heat oil in a kadai.
Make cylindrical shaped croquettes.
Beat the egg. Roll the croquettes in refined flour then dip in egg, roll in the bread crumbs. For vegetarians, mix maida with water and dip the croquettes in this mixture.
Deep fry in hot oil till golden brown.
Baingan Bharta
This is very most awaited dish for me... As fresh baingan are available only in winter season... taste of fresh baingan is AMAZING...
Ingredients
Brinjals - 1 kilogram
Oil - 3 tablespoons
Jeera - 1 teaspoon
Onions, chopped - 3 medium
Ginger - 2 inch piece
Green chillies, chopped - 2
Red chilli powder - 2 teaspoons
Salt to taste
Tomatoes, chopped - 4 large
Fresh coriander leaves, chopped - 1 1/2 tablespoons
Method
Wash, pat dry baingan. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and it start to shrink. Let them cool.(If you are in hurry then you can boil the baingan in pressure cooker, but it will taste little different) You can cool them by dipping them in water. Remove skin and mash the pulp completely.
Heat oil in a kadai. Add jeera. Once jeera changes color add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
Add red chilli powder and mashed roasted baingan. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.
Garnish with chopped coriander leaves and serve hot.
Ingredients
Brinjals - 1 kilogram
Oil - 3 tablespoons
Jeera - 1 teaspoon
Onions, chopped - 3 medium
Ginger - 2 inch piece
Green chillies, chopped - 2
Red chilli powder - 2 teaspoons
Salt to taste
Tomatoes, chopped - 4 large
Fresh coriander leaves, chopped - 1 1/2 tablespoons
Method
Wash, pat dry baingan. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and it start to shrink. Let them cool.(If you are in hurry then you can boil the baingan in pressure cooker, but it will taste little different) You can cool them by dipping them in water. Remove skin and mash the pulp completely.
Heat oil in a kadai. Add jeera. Once jeera changes color add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
Add red chilli powder and mashed roasted baingan. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste.
Garnish with chopped coriander leaves and serve hot.
Chole
This is most common dish of my house... Any occasion... then chole-puri is MUST...
Ingredients
kabuli chana(Chickpeas) - 1 cup
Soda bicarbonate - 1/2 teaspoon
Ghee - 3 tablespoons
Onions, chopped or grinded - 2 medium
Coriander powder - 1 tablespoon
Jeera Powder(Cumin powder) - 1 tablespoon
Red chilli powder - 2 tablespoons
Salt to taste
Garam masala powder - 1 tablespoon
Amchur(Dry mango powder) - 1 tablespoon
Black pepper powder - 1/2 teaspoon
Tomatoes , 2 quartered or tomatoe puree - 4 large
Fresh coriander leaves, chopped - 2 tablespoons
Green chilli, slit - 1
Method
Soak chana for at least six hours. Drain.
Add three cups of water and half a teaspoon of soda bicarbonate to the chana and cook in a pressure cooker till done.
Heat ghee(or Oil) in a vessel and fry onions and sauté till pink.
Add tomato.
Add coriander powder, cumin powder and red chilli powder and sauté again.
Add boiled chanas and salt.
After five minutes, add garam masala powder, amchur and pepper powder and cook for two minutes.
Garnish with coriander leaves, green chillies, serve hot with puri or bhatures.
Ingredients
kabuli chana(Chickpeas) - 1 cup
Soda bicarbonate - 1/2 teaspoon
Ghee - 3 tablespoons
Onions, chopped or grinded - 2 medium
Coriander powder - 1 tablespoon
Jeera Powder(Cumin powder) - 1 tablespoon
Red chilli powder - 2 tablespoons
Salt to taste
Garam masala powder - 1 tablespoon
Amchur(Dry mango powder) - 1 tablespoon
Black pepper powder - 1/2 teaspoon
Tomatoes , 2 quartered or tomatoe puree - 4 large
Fresh coriander leaves, chopped - 2 tablespoons
Green chilli, slit - 1
Method
Soak chana for at least six hours. Drain.
Add three cups of water and half a teaspoon of soda bicarbonate to the chana and cook in a pressure cooker till done.
Heat ghee(or Oil) in a vessel and fry onions and sauté till pink.
Add tomato.
Add coriander powder, cumin powder and red chilli powder and sauté again.
Add boiled chanas and salt.
After five minutes, add garam masala powder, amchur and pepper powder and cook for two minutes.
Garnish with coriander leaves, green chillies, serve hot with puri or bhatures.
Sunday, February 1, 2009
My Favorite Recipe... PALAK PANEER...
First recipe which i learnt from my mother.... Palak Paneer.... DELICIOUS...
Ingredients
Spinach - 2 large bunches
Paneer(Known as Cottage Cheese) - 200 grams
Green chillies - 2 to 3
Garlic - 8-10 cloves
Oil - 3 tablespoons
Jeera (Known as Cumin seeds) - 1/2 teaspoon
Salt to taste
Lemon juice - 1 tablespoon
Fresh cream - 4 tablespoons
Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add jeera. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Fresh cream is recommended by my favorite chef Sanjeev Kapoor to make it more rich, try avoiding it if you are on controlled diet :)
Serve hot.
Ingredients
Spinach - 2 large bunches
Paneer(Known as Cottage Cheese) - 200 grams
Green chillies - 2 to 3
Garlic - 8-10 cloves
Oil - 3 tablespoons
Jeera (Known as Cumin seeds) - 1/2 teaspoon
Salt to taste
Lemon juice - 1 tablespoon
Fresh cream - 4 tablespoons
Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies.
Grind spinach into a fine paste along with green chillies.
Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic.
Heat oil in a pan. Add jeera. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Fresh cream is recommended by my favorite chef Sanjeev Kapoor to make it more rich, try avoiding it if you are on controlled diet :)
Serve hot.
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