As an ardent lover of Paneer.. This is one dish which I do not get bored of.. This dish will be my 1st thing to order any north indian restaurants for Mains 😜😜 Below recipe holds good for 4 people
Ingredients
Paneer - 200 gms Tomato medium sized - 2 (roughly chopped) Onions medium sized - 3 (roughly chopped) Cashews - 7 to 10 Garlic - 2 to 3 pods Ginger - 1/2 inch Salt to taste Sugar - 1/2 tsp Kashmiri red chilli powder - 1 tsp Turmeric powder Dhania powder - 1tsp Garam masala - 1/2 tsp Kasuri Methi - Generous pinch (crushed) Butter (homemade)/oil - 2 tbsp Water as required Coriander leaves for garnish
Method
1. Heat Kadai with 2 tsp of Butter or oil, add ginger, garlic, tomato, onion and cashews. 2. Add turmeric powder, Red chilli powder, garam masala, salt to taste and keep stirring till everything is cooked well and leaves oil 3. Cool the mix and Grind it to a smooth paste 4. Heat butter in same kadai, add the paste, and cut paneer 5. Add sugar and adjust water as per the gravy consistency 6. Garnish with coriander leaves.Serve hot phulkas, naan or rice
Here's to the lunch menu.. I made Mor Kozhambhu and Paruppu Osili.. Only with 1 Potato and 3 Onions.
Paruppu Osili
Ingredients 3 Medium Onions - finely chopped Oil - 2 tbsp Mustard seeds - 1 tsp Asafoetida - 1 generous pinch Curry leaves - 1 sprig Turmeric powder - 1/2 tsp Salt to taste To soak (1 hr) and grind Channa Dal - 1/2 cup Dry red chilli - 2 Method: 1. Coarsely Grind the ingredients given in "To soak and grind" with salt to taste 2. Heat Kadai with Oil, add Mustard seeds, Curry Leaves and asafoetida. 4. Stir for 2 mins, add the coarsely ground mix leaving just 1 tbsp behind. 5. Add turmeric powder and keep stirring till the mix cooks well and water is absorbed 6. Add Onions and keep sauteing till onions are cooked well
Potato Mor Kozhambhu
Ingredients 1 Potato - cut into cubes Turmeric powder - 1/2 tsp Asafoetida - 1 generous pinch Curry leaves - 1 sprig Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Oil - 2 tsp Salt to taste Water as required To Grind Coarsely Ground mix of Channa - 1 tbsp (from above recipe) Fresh coconut - 1 tbsp Jeera - 1 tsp Green chilli - 2 small ones Ginger - 1/2 inch Sour Curd - 3 tbsp Method 1. Heat oil in Kadai, Add Mustard seeds, Jeera, asafoetida and Curry Leaves. 2. Now add diced potatoes and turmeric powder, cover it and cook till potatoes soften 3. Grind finely all the ingredients given under "To Grind" 4. Add salt to taste and then add the ground mix to the Kadai 5. Add water as needed. Let it simmer and cook for 5 mins 6. Serve with Hot rice and Parrupu Osili😋😋
This is one of my favorite Matris I have learnt & make it quite often.. It is vey east & tasty snack...
Ingredients:
Maida - 2 cups Ghee - 4 tbsp. Salt to taste Carom Seeds (Ajwain/Omam) - 1/2 tsp Amchur Powder - 1 tsp Red Chilli Powder -1 tsp Channa Masala - 1 tsp (I used Everest brand!) Dhania Powder - 1 tsp Turmeric Powder - 1/2 tsp Oil for frying & tempering
Method:
Knead maida, ghee, some salt, carom seeds to a soft dough and allow it to rest for 15 to 20 mins
Make 8, 1/4 inch height chapati and cut into diamond shapes around 1 inch
Deep fry them till they turn golden brown
Now heat a small tempering kadai, add 4 to 5 tbsp heated oil, add salt, red chilli powder, Amchur powder, dhania powder, turmeric powder & turn off the heat
This one I totally dedicate this post to my Chachi (Chitti) who told me the exact recipe of how it is made.
Mysore Pak is one my favorites to make during festivals.
Ingredients:
Good Quality Besan/Chana Dal flour - 1 cup Sugar - 2 1/4 cup + Garnish Ghee - 2 1/4 cup Water - 1 cup Milk - 2 tsp
Method:
Grease a steel tray with Ghee
Heat a Kadai and dry roast Besan till its raw aroma goes
Sieve the roasted Besan for no lumps
Take a small kadai & keep on heating the Ghee on low flame
Take a Heavy Bottom Kadai (not a non-stick), add Sugar and water till it boils.
Add milk & allow it to boil & remove the dirt of sugar which forms on the corner.
Heat till you have 1/ 1.5 string consistency of sugar syrup.
Slowly add the Besan to sugar syrup with no lumps
Add heated ghee to the Besan Sugar mix, one ladle at a time, mix the ghee & then add another ladle till the ghee is finished and the mix starts leaving sides
Just before the entire mix starts frothing, add one last ladle of ghee & slightly mix
Immediately pour the mix on the greased tray. DO NOT TAP the tray. Just move it. Sprinkle sugar on it.
Cut into pieces when it is slightly cooled off. Store it in an air tight container when it is completely cooled.
Tips:
The Measurement is very important.
Quality of Ghee & Besan will surely affect the taste of Mysore Pak
String 1.5 in Sugar syrup means there will be one string & another string will not be a complete on when you press & open your index finger & thumb with Sugar syrup
I made lot of variety sweets & savories this Diwali.. My daughter also loved all the snacks.. This one I made as instant Pista Kalakand which you can make in a jiffy..
Add Cardamom Powder & Pista Powder & stir for two mins.Turn of the heat & allow it to cool
Grease a plate & keep it ready.
You need to add powdered sugar when the Kadai is slightly above room temperature but the mixture of Khoya-Paneer is still warn & you can touch with hands
Mix the sugar well & pour the mix on the greased plate. Garnish the mix with pista & slightly press.
Refrigerate the plate for 2 to 3 hrs
Warm the base of the plate by immersing in warm water & cut it into pieces. Store in Box in fridge.
Tips:
Step 5 is very important as it will determine if your Kalakand has come out well or not.
Allow the mix to cool in natural way to the right temperature
You can add Saffron-Milk, Almonds, Cocoa Powder etc. to enhance taste & create different versions of Kalakand
As the prices of Onions are rising, I thought of making Variety Rice Platter which has no onion but tastes very good.. it is a perfect menu for Kanupodi (day after Pongal) when all variety rice is made.
Raw Banana Chips are easiest chips you can ever make at home... It is an all time snack as sides for Variety Rice or Just like that with tea or coffee..
Ingredients: Raw Banana - 4 nos. Salt to taste Asafoetida - 1/2 tsp Water as required Red Chilli Powder - 1/2 tsp (optional) Oil for frying Method:
Heat oil in kadai till it is really hot
Peal raw bananas & soak in water
Mix salt & asafoetida in water to make a salt solution
Slice banana on the hot oil directly using a Chipser
Sprinkle salt solution on the hot oil with chips frying
Fry till the sound of bubbles goes & the raw banana starts changing color.
Sprinkle red chilli powder after taking it out of oil.
