Paneer-tikka-masala and Naan

Paneer-tikka-masala

Ingredients

• 1/2 pond of paneer
• 1/2 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon minced ginger or ginger juice
• 1/2 teaspoon coriander powder
• 1 tablespoon yogurt
• 1 tablespoon oil

For Gravy

• 3 medium size tomatoes
• 1 green pepper adjust to your taste
• 1 tablespoons oil
• 1/2  teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 2 bay leaves
• 1 tablespoon coriander powder
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1/4 teaspoon turmeric
• 1/2  teaspoon sugar
• 1 teaspoon corn starch (arrow root)
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon garam masala

Method

1. Slice the paneer in about 1/8 inch thick and about in one inch squares.
2. Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
3. Blend tomatoes and green chilies to make a puree and keep aside.
4. Dissolve the corn starch in 2 tablespoons of water and keep aside.Corn starch is used to give thickness to gravy.
5. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
6. Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown.
7. Take out the paneer in a bowl and use the same frying pan to make the gravy.
8. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready
9. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
10. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
11. Add the corn starch mix stir for few minutes till the sauce thickens.
12. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
13. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
14. Serve hot with your choice of Indian bread(naan) and some pickle.

Naan

INGREDIENTS

1.Maida-1000gm

2.Baking powder- 3 gm

3.Salt- To taste

4.oil- 25 gm

5.milk- 155 Ml

6.kalongi- 3 seeds

DIRECTIONS

1-Mix maida and baking powder.
2-milk,salt,together and add to maida.
3-Make dough by adding water.
4-Divide dough into small portion, roll out round,flat portions,sprinkle Kalongi on top, and cook in tandoor.
5-Serve it hot brushing good portion of ghee or butter on top.

ENJOY!!!!!!!!

Chilli Paneer Recipe

Chilli Paneer Recipe 
Serves 2 

Ingredients: 
2 cups cubed paneer (I used longer slices) 
1 bell pepper / capsicum 
2 large onions 
4 green chillies, slit 
1 tsp ginger garlic paste (use freshly ground paste if possible) 
1 tbsp soya sauce 
1 tsp green chilli sauce

1 tsp tomato paste / ketchup
2 tbsp + 1 tbsp oil
1/2 tsp sugar

1 tbsp cornflour + 3tbsp water (make a smooth paste)
Salt to taste

For the Marinade:
3 tbsp flour
2 tbsp corn flour / corn starch
1 tsp freshly ground pepper
1 tsp minced garlic
A pinch of salt
Water 

How I Made It:

1. Make a thick-ish paste with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade. It will be instant love, I promise.

2. Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown.

3. Drain and set aside. Its okay to slightly burn a few sides, especially when you are packing to move out of your apartment!

4. In the same pan, add chopped onions, green chillies, and capsicum. Cook until the onions turn transparent - 2-3 mins.

5. Next, turn the flame to high and add soya sauce, green chilli sauce, sugar and tomato paste. Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.

6. Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt). Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.

 7.Garnish with spring onions and serve hot chilli paneer.

LIKE IT ^_^

Green Chutney Recipe

Green Chutney (1)

INGREDIENTS :

CORIANDER LEAVES 1/2 CUP
MINT LEAVES 1/2CUP
GARLIC 3 PODS
GREEN CHILLI 2 NOS.
CHAT MASALA 1TSP
ONION 1/2 NO.
CUMMIN SEEDS 1/2 TSP.
1 TBSP SUGAR
SALT AS NEEDED
LEMON 1/2

METHOD:

Grind the leaves along with the chilli, chatmasala, salt, cummin seeds and onion into a fine paste.
Add the lemon juice to it and mix well.

Green Chutney (2)

INGREDIENTS :

1 1/4 cups chopped coriander (dhania)
1 1/2 tbsp sour curd (khatta dahi)
1 1/2 tbsp roasted chana dal (daria)
1 to 2 small green chillies , roughly chopped
1 tsp chopped ginger (adrak)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp chopped spinach (palak)
salt to taste

METHOD :

Combine all the ingredients, add 2 tbsp of water and blend in a mixer till smooth.
Transfer to a bowl, add 1 cup of water and mix well. Use as required or store in an air-tight container in a deep-freezer.


Green Chutney (3)

INGREDIENTS :

1 1/2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
4 tbsp grated coconut
1 1/2 tsp lemon juice
2 tsp sugar
salt to taste

METHOD :

Combine all the ingredients and blend in a mixer till smooth.
Store refrigerated in an air-tight container and use as required.

Green Chutney (4)

INGREDIENTS :

250 gms roughly chopped green garlic (hara lehsun)
100 gms chopped coriander (dhania)
2 chopped tomatoes
2 tbsp roasted chana dal (daria)
2 green chillies
1 tsp tamarind (imli) pulp
salt to taste
1/4 cup sugar substitute or 2 tsp sugar

METHOD :

Combine all the ingredients in a blender and grind to a smooth paste using water as per required.
You can also store this chutney in air-tight container in refrigerator.

Making Navratan Korma

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste
Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Recipe For Pav Bhaji

Ingredients:

1/2 cup vegetable oil
2 teaspoons chopped garlic
1 tsp Green chilli & ginger paste
1/2 cup chopped capsicum
1 cup chopped onions
1 cup chopped tomatoes
2 cups cauliflower
1 cup green peas
1 cup grated carrots
4 potatoes, boiled and mashed
3 tablespoons pav bhaji masala/Garam Masala
2 tsp chilli powder
1 tsp turmeric powder
salt to taste
1 tablespoon lemon juice

8 (2 inch square) Bread (Pav)
7 tablespoon butter
1/4 cup finely chopped onion
1 tablespoon finely chopped green chile peppers
1/4 cup chopped fresh Coriander leaves

Method:

First boil cauliflower, green peas and carrots in pressure cooker. Also add a little sugar, salt and turmeric powder in it.
Heat the oil in a wok over medium heat. Saute garlic, then add green chilli & ginger paste for then stir in onions. Add little salt. Cook until onions are light pink.
Add the capsicum and sauté on a medium flame for a minute.
Add tomatoes, turmeric powder, chilli powder, pav bhaji masala, salt and ½ cup of water, mix well and cook on a medium flame for 5 to 7 minutes or till the oil separates.
Add the potatoes, mashed green peas, cauliflower and carrot.
Season with Garam masala & 1 tbsp of butter. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
Toast the bread (pav), and spread lightly with butter. Serve garnished with chopped onion, green chilli and coriander leaves.

Recipe- Vegetable Gold Coin

Vegetable Gold Coins

Ingredients :

Bread slices 8 nos.

Carrots(chopped finely) 100 gms.

French beans(chopped finely) 100 gms.

Potatoes 75 gms.

Capsicum(chopped finely) 1 no.

Spring onions(chopped fine) 2 nos.

Ginger, Garlic & Green Chilli Paste 1/2 tsp.

Chilli Sauce

Green Peas (optional)

Soya sauce 1 tsp.

Flour ½ cup

Semolina (Suji) /Seasame seeds 2 tbsps.

Oil 1½ tbsps.

Oil for frying

Salt and pepper to taste

Method :

1. Boil and mash potatoes.

2. Heat oil, add the chopped vegetables. Saute for 4 minutes.

3. Add potatoes, soya sauce, Ginger, Garlic & G.chilli paste and salt. Mix well and cook for another 5 minutes.

4. With a cutter or a sharp lid of a bottle, cut out small rounds of 1½ inch diameter of the bread slices.

5. Add ¼ cup water to the flour and make a smooth paste.

6. Put a little cooked vegetable mixture over each bread round and press in place.

7. Apply little chilli sauce on it.

8. Apply a little paste over the potato mixture, taking care to apply the paste nicely on the edges of the potato dome. So as to join the potatoes with the bread.

9. Sprinkle seasome seeds or suji on top and press gently.

10. Deep fry in hot oil. Turn sides quickly as the bread turns brown very fast.

11 .Serve hot with chili-garlic sauce.

Recipe- Khaman Dhokla

KHAMAN DHOKLA RECIPE

Ingredients:

Chana Dal - 3 cup                                                                          

Urad dal -1/2 cup

Rice -1 cup

Green chillies - 8

Grated ginger - 1 tsp

Turmeric/Haldi - 1/4 tsp

1 tsp Sugar

1/2 cup Curd

1/2 tsp soda bicarb

Salt

Coriander chopped - 2 tbsp.

Mustard seeds - 1/2 tsp

Asafoetida/Hing - 1/8 tsp

Oil - 2 tsp

Method:

1. Soak chana dal, urad dal and rice for about 3 - 4 hours in water.

2. Grind green chillies ginger and washed dal & rice to a coarse paste.  (Use about 1 cup     water for grinding.)

3. Add salt, turmeric, asafoetida (hing) & curd and mix it.  Let the batter ferment for about 12 hours.  Batter will rise almost to double after fermentation.

4. Add soda bicarbonate, 2 tbsp oil and little warm water to the batter. Beat and mix the mixture thoroughly.

5. Spread this paste on a greased plate. Let the paste spread be 1" thick. Steam for 10 to 12 minutes (in a steamer or cooker) or till it is done.

    At his point dhokla will become fluffy and soft.

6. Remove the lid of the cooker and let it cool for about 5 minutes.  Cut the dhokla into medium sized pieces.

7. Heat about 2 tsp oil in a pan and add mustard seeds.  Turn off the heat when the mustard seeds pop.  Pour this hot tempering/tadka over the dhokla

    Pieces.     

8. Garnish with chopped coriander leaves and serve with coriander chutney.