PANEER BUTTER MASALA

PANEER BUTTER MASALA

Paneer Butter Masala

INGREDIENTS:


Paneer                                                             - 250 grams 

Onions                                                             - 1 

Tomatoes                                                         - 2 

Ginger & garlic paste                                     - 2 tbsp.

Cashews                                                           - 10 

Caraway seeds                                                 - 1/4 tsp.

Bay leaf                                                            - 2 

Green chillies                                                   - 2 

Cardamom                                                        - 2 

Cloves                                                               - 4 

Cinnamon                                                         - 1" 

Chilly powder                                                   - 2 tsp.

Coriander powder                                            - 1 tbsp.

Cumin powder                                                 - 1 tsp.

Garam Masala                                                 - 1 tsp.

Kasoori Methi                                                  - 2 tsp.

Yogurt                                                               - 3 tbsp

Milk                                                                   - 1/4 cup

Coriander leaves                                               - 1/4 cup

Butter                                                               - 3 tbsp.

Oil                                                                    - 2 tbsp. 

Salt                                                                   - to taste

METHOD:

First soak the cashew nuts in milk and keep aside.

Combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.

Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala. 

Grind Onion to a paste.

Make tomato puree.


Take a frying pan heat oil and 2 tbsp butter 

Add the dry spices to it. 

Add ginger and garlic paste and saute until the raw smell disappears

Add the onion paste and saute it for about 5 minutes.

Then add salt.

Add all the powder spices to it and saute it for 2 minutes until everything blends well

Add tomato puree.

Cook till the oil oozes out.

Add yogurt and mix it well.

Add 1 cup of warm water and let the gravy boil till thick consistency. 

Grind the cashew paste in the milk and add this to the curry. Keep stirring.

Now heat 1 tbsp of butter and fry the paneer cubes and add to the gravy.

Crush the kasoori methi add to the gravy. 

Cook for about 5 minutes.

Garnish with coriander leaves.

Paneer Butter Masala is ready to taste.....

Goes well with Naan, Pulkas and chapati... 

BUTTER NAAN

BUTTER  NAAN  

Naan

INGREDIENTS:

All purpose flour               -  2 cups

Yogurt                                             - 1/2 cup

Yeast                                               - 1 tsp

Salt                                                 - 1/4 tsp

Sugar                                              - 1 tsp 

Baking powder                               - 1/4 tsp

Lukewarm water                            - 1/2 cup

Oil                                                   - 1 tsp

Method: 

Take bowl add 1/2 cup of warm water and dissolve yeast, and salt mix for about 2 minutes.

Add sifted flour to a big bowl add all  other ingredients to it .

Now pour yeast solution  gradually in the flour to make the dough. 

Knead the dough well keep aside for an hour...

The dough will raise, knead it again..

Add a tsp of oil can be added to avoid the surface drying.

Keep the dough for atleast 3 hrs..

Heat the tawa...

By the time take the Naan Flour, and make balls, roll out to desired size

Place it on your tawa and cook  one side  remove naan from tawa show it on direct flame 

Now apply some butter generously on top of the naan.

Serve hot with Tandoori Chicken and Paneer Butter Masala or Paneer tikka masala...

CHILLI TOMATO SOYA MASALA

CHILLI TOMATO SOYA MASALA

Chilli Tomato Soya Masala

Ingredients:

Meal maker                                           - 1 cup

Onion                                                    -  1

Tomatoes                                              -  1 

Ginger &  Garlic paste                        -  1 tbsp

Garam masala powder                           -  1/2 tsp

Chilli powder                                        -  1 tsp 

Coriander powder                                 - 1/4 tsp

Cumin powder                                       -  1/4 tsp

Turmeric powder                                   -  1/4  tsp

Tomato sauce                                        -  1 tbsp

Oil                                                          -  2 tbsp

Coriander leaves                                    - 2 tbsp 

Garlic cloves                                          - 2 

Salt                                                         - to taste

Method:

Boil the meal maker with salt and the smashed garlic.

Boil till it cooks well and is soft.

Leave aside to cool. Wash it in water well.

Squeeze out the water. 

Cut each ball into 4 pieces.

Take a frying pan add  oil.

When hot  add in the ginger garlic paste.Saute well

Add in the chopped onions, saute till it turns transparent.

Now add in the tomatoes and the salt.Cook till it turns mushy.

Add in all the garam masala ,chilli, coriander and turmeric  powders.

Stir well, add in 2 cups of water, add in the soya chunks.

Mix well and allow it to cook till the gravy is thick.

Add in the tomato sauce, mix well and remove

Garnish with the  coriander leaves.

Goes well with rice and roti.

RAJMA PULAO

RAJMA PULAO

Rajma Pulao

Ingredients:

Basmati rice                                                     -  1 cup

Rajma (red kidney beans)                               - 1/2 cup

Green capsicum cut into squares                    -  1 cup  

Onion chopped                                                -  1 

Tomatoes chopped                                           -   2 

Garlic chopped                                                -  4 cloves

Ginger chopped                                               -  1

Green chillies sliced                                        -  2

Coconut milk                                                   -  1 cup

Red chilli powder                                            -  1 tsp

Cumin seeds                                                    -  1/2 tsp 

Ghee                                                                -  2 tsp

Salt                                                                  -  to taste 

Coriander leaves                                              -  to garnish

Method:

Wash the rajma  and soak in water for about 6 hours.

Add salt to rajma and cook it in the same water soaked in.

Once cooked drain the water in a container, keep the rajma aside.

Now wash the rice, add the 1 cup coconut milk, and 1 cup of the rajma drained 
water, add salt and cook it in a rice cooker.

Take a frying pan add the remaining ghee.

Once hot add in the cumin seed, when spluttered ....

Add in the chopped ginger and garlic, saute well.

Then add the onions saute till it turns transparent.

Add in the green chillies and the tomatoes and saute well,

At this stage  add in the salt and chilli powder.

Saute till the tomatoes turn mushy. 

Add in the diced capsicum and the cooked rajma.

Saute for few more minutes and remove. 

Add in the cooked rice and mix gently. 

Garnish with the coriander leaves .

Serve with any  Kurma and onion raita.

PANEER TIKKA MASALA

PANEER TIKKA MASALA 

Paneer Tikka Masala

Ingredients:

Paneer                                             - 250gms

Tomato                                            - 2 

Ginger & garlic paste                     -  1 tsp

Capsicum                                         - 1

Onion                                              - 1 

Coriander powder                           - 1 tsp

Chili powder                                   - 1 tsp

Turmeric Powder                            - 1/2 tsp

Garam Masala Powder                   - 1 tsp

Kasoori methi                                  - 1 tsp

Cumin seeds                                    - 1 tsp 

Yogurt                                            - 3 tbsp 

Oil                                                  - 5 tbsp 

Salt                                                 - to taste

METHOD:

For the marinade :

Combine paneer, yogurt, salt, kasoori methi, chilli powder and allow to marinate in a airtight box in the refrigerator for an hr.

Take a frying  pan heat  1 tsp of oil, saute the marinated paneer pieces till golden brown and drain it in paper towels. Keep aside 

In the same pan  heat  1 tsp of oil. 

When hot add the cumin seeds.When it splutters...

Add the onion and saute it till translucent..

Then add ginger & garlic paste and saute till raw smell goes off.

Add the turmeric powder ,coriander powder and a little bit of salt.

Add the capsicum pieces and saute for 2 minutes.

Add the tomato puree,garam masala and saute till oil oozes from the masala.

Add 1 1/2 cups of water and allow to boil.

Then add the paneer pieces, cook in medium heat till the paneer gets soft and absorbs the masala.

Garnish with coriander leaves.

Paneer Tikka Masala is ready to serve.

Goes well with Paratha, Roti and Rice....

KADAI BHINDI OR KADAI VENDAIKAI

KADAI BHINDI OR KADAI  VENDAIKAI

Kadai Bhindi

INGREDIENTS:

Lady's  finger                                             - 15

Onion                                                             - 1 

Tomato                                                          - 1  

Capsicum                                                      - 1 

Ginger & garlic paste                             - 2 tsp

Turmeric                                                       - 2 pinches

Coriander powder                                    - 2 tsp

Red chilli powder                                       - 1 tsp 

Cashew nut paste                                       - 2 tbsp

Salt                                                                   - to taste

METHOD:

Heat oil in a  kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside 

Add oil to the pan add jeera.

Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.

Add the tomatoes, add salt and mix well till it becomes soft.

Now add turmeric, red chili,coriander powders and mix well.

Add cashew nut paste and saute for few more  mins till oil separates.Add the capsicum and saute for 2 minutes.

Now add the fried lady's fingers cook for  2 mins covered  Serve hot with Chapatis and Rice

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

FRUIT AND NUTTY RICE

INGREDIENTS:


Basmati  Rice                                        - 250 gms

 Khoya                                                   -  100gms

Sugar                                                     -  200 gms

Star Anise                                              -  1

Cloves                                                    -  4

Cardamoms                                           -  2

Ghee & Cooking Oil                     -  1/4 cup

Sliced Almond                                       -  2 tbsp

Sliced Pistachios                                   -  2 tbsp

Raisins                                                   -  2 tbsp

Sliced Dried Dates                                 -  2 tbsp
  Tutti fruitti                                             - 2 tbsp

Rose water                                              -  2 tbsp

Yellow  food color                                  -  as required

Water                                                      -  for cooking

METHOD:

Wash and soak rice , for half an hour, Drain the water and set aside.

Boil water in a large pan with food color.

Add drained rice and boil till half cooked. Drain water and keep aside.

Heat ghee in the pan, add cardamoms, star anise, cloves  and raisins.

Add the  khoya, sugar and mix well then add  half cooked  rice.

Cook on low heat, covered until the sugar dissolves.

Turn heat to high and cook uncovered , stirring occasionally until the water dries out.

Now add sliced almonds, pistachios, dry dates and  tutti fruiti. on top of rice and cook on very low heat, covered for 8 - 10 minutes.

Turn off the heat, add rose water and mix gently. 

Your yummy Fruit and Nutty Rice is ready to taste...............

RASMALAI

RASMALAI 

RASMALAI

INGREDIENTS:

Milk                            - 7 cups

Sugar                         - 3 cups

Water                         -  4 cups

Cardamom Powder   - 1 1/2 tsp

Almonds                    - 2 tbsp

Pistachios                 - 2 tbsp

Charoli seeds           -  2 tsp

Saffron                    - A few strands

METHOD:

Heat 4 cups of milk in a pan and bring it to boil.

When it starts boiling, add lemon juice and wait for the milk to curdle completely.

Remove from the heat and let it cool.

Pour over a thin cotton cloth and tie it with a tight knot. You get paneer. 

Wash paneer well using cotton cloth under cold running water to remove lemon juice and flavor.

Knead paneer for about 5 minutes to make a smooth dough.

Make round shape flat disc of about 1 inch in size of the dough and keep aside.

Now make sugar syrup, mix 1 1/2 cups of  sugar, 3 cups of water and 1 tsp of cardamom powder in a saucepan and bring it to boil.

Add paneer disc to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

Make sure the pan is large enough to hold the finished malais as they will double in their size..

Remove the paneer disc from the sugar syrup carefully and let it cool.

In a separate pan

Add 3 cups of milk  and bring it to boil. Boil it over low flame for about 10 minutes.

Now add 1 1/2 cups of sugar, 1/2 tsp of cardamom powder , saffron and bring it to boil.

Keep on stirring continuously, until it is reduced to thick consistency.

Cool down the milk. Then add malais one by one to the milk mixture and garnish with almonds pistachios saffron strands.

Refrigerate for about 7 hours.

Your creamy Rasmalai is ready to serve...........

KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU

KOFTA CURRY [ OR ]  KOLA URUNDAI KULAMBU

KOFTA CURRY

Ingredients for Kofta or  Kola Urundai:

Mutton Keema                                                  - 250 grams

Roasted Chana dal                                         - 1 cup                  
(pottu kadalai/udaitha kadalai)                                    

Fennel seeds               - 1 tsp

Salt                                -  to taste

Green chilies              -   3

Garlic                                 - 5  pods

Red Chilies                        - 2

Fennel seeds                    - 1 tsp

Cilantro leaves         -  1/4 bunch

Mint leaves                -  1/4 bunch




Ingredients for Gravy:


Onions finely chopped                -    2

Tomato finely chopped              -    2

Ginger  & Garlic paste                -   2 tsp
                           
Shallots                                             -  8

Green chilies                                    -   2

Curry leaves                                     -   3 twigs

Turmeric powder                             - 1/2 tsp

Chili powder                                      -  2 tsp

Cloves                                                  -   5

Cinnamon                                          -   2 inches

Cardamom                                        -   3 pods

Fennel seeds                                     -   2  tsp

Bay leaves                                         -   2

Poppy seeds                                      -   1 tsp

Fresh coconut milk                        -  2 tbsp

Oil                                                          -  for deep frying

Salt                                                        - to taste

Cilantro leaves                                 -  1/4 bunch 

Curry leaves                                      - 1 twig

Method:


Method Kola Urundai/Meat Balls:

Grind minced meat  using your blender to thick paste.

Powder the toasted chana dal...... set aside.

Wet grind chilies, onion, cilantro, mint and fennel seeds together.

Now combine, ground meat, salt, wet-ground paste and powdered chana dal

Make equal parts out of it and small balls

Method Gravy :

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Saute them for a while.

Now add shallots  and saute till golden brown.

Add ginger & garlic paste to it. 

Add tomatoes and saute for a while

Now add  salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.

When the gravy boils  well, add poppy seed paste and  thick coconut milk to it.

Now add kola-urandai one by one in the gravy. They should be immersed in the gravy. 

Cover and cook for 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat.

Garnish with cilantro leaves.

KOLA URUNDAI KULAMBU