250 gms o paneer
For marination: 4 tbsp of beaten curds, 1/2 tsp of salt , chilli powder, ginger paste, tandoori color each.
marinate for 15 minutes and cook it in it's own gravy. directly no oil.
1. 50gms (2 tbsp) of butter, 2 tbsp of cashew powder, 2 green chillies.
2. 4 tomatoes pureed, 1 tbsp of tomato ketchup, 1 tsp chilli sauce, 1 tbsp kasuri methi, 1 tsp each of dalt & chilli powder, 1/4 tsp paprika powder, 1/4 tsp dhania powder and little tandoori color.
3. 6 tbsp of fresh cream.
method: Heat butter. Fry chewnut powder & geen chillies. Add rest of the ingd o step 2. Add paneer pieces and cook for sometime. Add the cream & furhter cook for one minute. Serve hot.
Tuesday, February 21, 2012
VEG RASHIDA
500 gms of mixed vegetables (mushrooms, baby corn, carrots, cauliflower, french beans)
Blanch cauliflower, carrots, french beans in hot water or 2 minutes.
Lightly fry mushrooms and baby corn.( in butter for 1-2 minutes)
Tempering: Heat two tbsp of oil, Fry mustard and jeera each 1/2 tsp. Add 1 tsp of ginger and garlic paste and one crushed and fried onion
Step 1: 2 tbsp desiccated coconut, 1 1/2 tsp salt, 1 tsp chilli powder, dhania , jeera, kalonji, amchoor powder, 1/2 tsp each of methi seeds, garam masala & paprika and 1/4 tsp haldi. gring all and add 2 tbsp cashewnut powder (cashews to be grind seperately)
Step2: 1 cup curds, 4 green chillies, 2 tbsp of fresh corainder leaves.
Method: Tot the tempering add the vegetables. SAute for 2 minutes. Add ingrd of step 1 and roast very well for abt 2 minutes.
Add ingd of step 2 and cook till oil comes up. Add little water and simmer for sometime till vegetables are tender.
Blanch cauliflower, carrots, french beans in hot water or 2 minutes.
Lightly fry mushrooms and baby corn.( in butter for 1-2 minutes)
Tempering: Heat two tbsp of oil, Fry mustard and jeera each 1/2 tsp. Add 1 tsp of ginger and garlic paste and one crushed and fried onion
Step 1: 2 tbsp desiccated coconut, 1 1/2 tsp salt, 1 tsp chilli powder, dhania , jeera, kalonji, amchoor powder, 1/2 tsp each of methi seeds, garam masala & paprika and 1/4 tsp haldi. gring all and add 2 tbsp cashewnut powder (cashews to be grind seperately)
Step2: 1 cup curds, 4 green chillies, 2 tbsp of fresh corainder leaves.
Method: Tot the tempering add the vegetables. SAute for 2 minutes. Add ingrd of step 1 and roast very well for abt 2 minutes.
Add ingd of step 2 and cook till oil comes up. Add little water and simmer for sometime till vegetables are tender.
ALOO - DO- ABBA
Take five potatoes. Cut them into cubes. Put slat on them & lightly fry them in one tbsp of butter. or use boiled potato directly.
Part 1: (red gravy)
Tempering: 1onion crushed and fried, 3 dry chillies, 1/2 tsp each of kalonji & jeera. Heat oil fry chillies, kalonji & jeera. Add the crushed onion.
Masala 1 : 2 tomatoes pureed, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp haldi, 1 tsp ginger & garlic paste, 3green chillies, 1 tsp dhania powder & jeera, 1/2 tsp garam masala, saffron.
Masala 2: 3/4 cup beaten curds, 1 tbsp kasuri methi, 2 tbsp almond powder, 1/4 tsp kesar mixed in little milk, 1/4 tsp tandoori colour.
To the tempering , add masala 1. Fry till oil seperates. Add potatoes. Fry for two minutes. Add masala 2 . Add little water. Simmer for 15 minutes.
Part 2: (green gravy): 1 bunch of methi leaves. chop it fine. Heat 1 tbsp of oil. Saute methi leaves till water dries up by adding on1 tsp each of salt & red chilli powder. Peel 5 potatoes. chop them into cubes. Put 1 tsp of salt & deep fry them. Finally mix methi & potatoes. Add 1 tbsp of malai to it.
Serve both the potato dishes.
Part 1: (red gravy)
Tempering: 1onion crushed and fried, 3 dry chillies, 1/2 tsp each of kalonji & jeera. Heat oil fry chillies, kalonji & jeera. Add the crushed onion.
Masala 1 : 2 tomatoes pureed, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp haldi, 1 tsp ginger & garlic paste, 3green chillies, 1 tsp dhania powder & jeera, 1/2 tsp garam masala, saffron.
Masala 2: 3/4 cup beaten curds, 1 tbsp kasuri methi, 2 tbsp almond powder, 1/4 tsp kesar mixed in little milk, 1/4 tsp tandoori colour.
To the tempering , add masala 1. Fry till oil seperates. Add potatoes. Fry for two minutes. Add masala 2 . Add little water. Simmer for 15 minutes.
Part 2: (green gravy): 1 bunch of methi leaves. chop it fine. Heat 1 tbsp of oil. Saute methi leaves till water dries up by adding on1 tsp each of salt & red chilli powder. Peel 5 potatoes. chop them into cubes. Put 1 tsp of salt & deep fry them. Finally mix methi & potatoes. Add 1 tbsp of malai to it.
Serve both the potato dishes.
DUM PUKHT PANEER
1. 250 gms of paneer cut into fingers, thick slices or cubes
2. 1 tbsp of butter, 1 tsp ginger paste, 1tsp salt and 1/4 tsp each of mustard powder and haldi.
3. 1 cup curds, 1 onion crushed in mixer and fried to light brown colour, 2 tbsp of almond powder, 1 tsp paprika.- all mix together.
4. 2 tbsp fresh corainder leaves, 4 tbsp of fresh cream, a pinch of cardamon and rose essence- all mix together
In a pan, heat butter. Fry ginger paste and mustard powder and 1/4 tsp o haldi.
Add part 3, Cook for a minute. Add part 4.
Line dekchi with foil. Arrange tha paneer , put the whole mixture on paneer pieces. (first put little mixture on paneer, then ass little paneer and so on). put. smoke as shown.
Cook it on slow fire for 10 minutes.
2. 1 tbsp of butter, 1 tsp ginger paste, 1tsp salt and 1/4 tsp each of mustard powder and haldi.
3. 1 cup curds, 1 onion crushed in mixer and fried to light brown colour, 2 tbsp of almond powder, 1 tsp paprika.- all mix together.
4. 2 tbsp fresh corainder leaves, 4 tbsp of fresh cream, a pinch of cardamon and rose essence- all mix together
In a pan, heat butter. Fry ginger paste and mustard powder and 1/4 tsp o haldi.
Add part 3, Cook for a minute. Add part 4.
Line dekchi with foil. Arrange tha paneer , put the whole mixture on paneer pieces. (first put little mixture on paneer, then ass little paneer and so on). put. smoke as shown.
Cook it on slow fire for 10 minutes.
INDIAN KABABS
Black Chana- 2 cups (boiled and mashed)
Bread- 8 slices
Onion- 2 nos.
Green chillies- 8-10 nos.
Corainder leaves- a few
Lime juice- to taste
Salt to taste
Mash well the boiled chana. Chop finely onion, green chillies and coriander leaves. Add bread to the mashed chana. Also add some green chillies, corainder leaves, lime juice and salt. Mix well. Shape into balls, make hollow in centre and fill mixture of onion, green chillies and coriander leaves and salt.Shape well again slightly flattish and deep fry. Serve hot with chutney and sauce.
Bread- 8 slices
Onion- 2 nos.
Green chillies- 8-10 nos.
Corainder leaves- a few
Lime juice- to taste
Salt to taste
Mash well the boiled chana. Chop finely onion, green chillies and coriander leaves. Add bread to the mashed chana. Also add some green chillies, corainder leaves, lime juice and salt. Mix well. Shape into balls, make hollow in centre and fill mixture of onion, green chillies and coriander leaves and salt.Shape well again slightly flattish and deep fry. Serve hot with chutney and sauce.
METHI PANEER KABABS
Paneer- 300 gms (1 1/2 cup)
Methi leaves- 3/4 cup
Corainder leaves- 1 tbls
Mint leaves- 1 tbls
Green chillies paste- 1 tsp or 4 nos
Garlic paste- 1 tsp or 6 flakes
Ginger paste- 1 tsp or a smalll piece
Garam masala- 1/4 tsp
Maida- 3 tbls
Salt to taste
Crumble well the paneer. Chop very finely methi, corainder leaves and mint leaves. To paneer add all ingredients and mix well. Shape onto kababs and deep fry. Serve hot with corainder mint chutney.
Methi leaves- 3/4 cup
Corainder leaves- 1 tbls
Mint leaves- 1 tbls
Green chillies paste- 1 tsp or 4 nos
Garlic paste- 1 tsp or 6 flakes
Ginger paste- 1 tsp or a smalll piece
Garam masala- 1/4 tsp
Maida- 3 tbls
Salt to taste
Crumble well the paneer. Chop very finely methi, corainder leaves and mint leaves. To paneer add all ingredients and mix well. Shape onto kababs and deep fry. Serve hot with corainder mint chutney.
PANEER TIKKA
Paneer- 200 gms
Onions- 100 gms
Tomatoes- 100 gms
Capsicum- 100 gms
Curds (frsh)- 2 cups
Kasuri Methi- 2 tbls
Chilli powder- 1 tsp
Corainder powder- 1 tsp
Salt to taste
Colour (Bush company orange red)
Cut onions, tomatoes, capsicum and paneer into dices.Hang curds in a muslin cloth or 1/2 an hour, then beat it smooth. Prepare marination of salt, chilli powder, coriander powder and kasuri methi. Colour add with curd. Mix well with paneer and vegetables cook on frypan or grill it with little oil , till well cooked.
Onions- 100 gms
Tomatoes- 100 gms
Capsicum- 100 gms
Curds (frsh)- 2 cups
Kasuri Methi- 2 tbls
Chilli powder- 1 tsp
Corainder powder- 1 tsp
Salt to taste
Colour (Bush company orange red)
Cut onions, tomatoes, capsicum and paneer into dices.Hang curds in a muslin cloth or 1/2 an hour, then beat it smooth. Prepare marination of salt, chilli powder, coriander powder and kasuri methi. Colour add with curd. Mix well with paneer and vegetables cook on frypan or grill it with little oil , till well cooked.
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