PANEER BUTTER MASALA

Preparation timing 40 minutes

Ingredients:

• Paneer  (cottage cheese) -  250 gm

• Butter - 3 tbsp

• Cinnamon stick - 2 inch

• Green cardamom - 2

• Cloves - 4

• Bay leaf - 1 

• Onion - 1 large ( sliced)

• Tomato (quartered) - 2 medium

• Green chilly - 2 

• Ginger - 2 inch

• Garlic - 7 to 8 cloves 

• Cashew nuts - 10 to 15

• Coriander powder - 1 tsp

• Cumin powder - 1/2 tsp

• Kashmiri chilly powder - 1 tsp

• Turmeric powder - 1/2 tsp

• Garam masala powder - 1/4 tsp

• Kasuri methi - 1/4 tsp

• Fresh cream - 100 ml

• Salt to taste

Direction :

• Firstly  cut the paneer ( cottage cheese ) into small cubes.

• Heat 1 tbsp of butter in a pan and add 2 inch cinnamon stick , 2 cardamom , 4 cloves , & 1 bay leaf. Dry roast the whole spices till aromatic.

• Then add 1 large onion ( sliced), 2 tomato quartered , 2 green chilly, 2 inch ginger, 7 to 8 cloves of garlic , 10 to 15 cashew nuts , 1/2 tsp of salt & a dash of water. Mix well.

• Cook the mixture till tomato become soft and mushy.

• After that transfer the mixture into another bowl and allow it to cool down completely.

• When the mixture is completely cool down , transfer the mixture into a blending jar and make a smooth puree. 

• In the mean while heat 1 tbsp of butter in a kadai and put the paneer cubes and  fry them till golden brown from each side of the paneer.

• Now remove the paneer cubes from the kadai and keep them aside.

• In the same remaining butter add 1 tsp of Kashmiri chilly powder, 1/2 tsp of  turmeric powder, 1 tsp of coriander powder and 1/2 tsp of  cumin powder. Dry roast the masalas  for 10 secs then add the prepared puree ( makhani gravy) and mix it really well.

• Cover it and simmer for about 10 to 15 minutes and  till the oil separates from the gravy. 

• Now add fresh cream and fried paneer cubes. Coat the gravy by mixing gently.

• Lastly add 1/4 tsp of garam masala and crushed kasuri methi, mix it really well.

• Now paneer butter masala is ready to serve.

~Happy Cooking~

GOBI 65 | CAULIFLOWER 65

Preparation timing 20 minutes

Ingredients:

• Gobi / Cauliflower - 400 gm ( large)

• Besan / Gram flour - 1/5 cup

• Corn flour - 2 tbsp

• Rice flour - 2 tbsp

• Ginger garlic paste - 1 tbsp

• Turmeric powder - 1 tsp

• Red chilly powder ( kashmiri) - 1 tsp

• Black pepper powder - 1/4 tsp

• Water - 1/2 cup ( for making the batter)

• Salt to taste

• Oil for deep frying

For tempering

• Oil - 2tsp

• Curry leaves - 6 to 7

• Garlic - 4 cloves (chopped)

• Kashmiri red chilly powder - 1/2 tsp

• Green chilly - 4 to 5 slit

Direction :

Firstly cut the cauliflowers in florets.

Boil 1 ltr of water in a large bowl with adding some salt and add the cauliflower florets.

Cook and boil the cauliflowers florets in water for about 3 minutes.

Remove them from the boiling water and keep it aside.

In the meanwhile take a large bowl and add 1/2 cup of besan, 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tsp of turmeric powder, 1 tsp of red chilly powder , 1/4 tsp of black pepper powder and salt. Mix them well.

Then add 1/2 cups of water and make a smooth batter.

Further add blanched cauliflower florets , coat with batter and deep fry in hot oil till they turns golden and crisp.

Transfer the fried cauliflowers into a kitchen paper to absorb excess oil.

Then take a pan and heat 2 tsp of oil and add 1/2 tsp of kashmiri red chilly powder fry it for some while.

Now add curry leaves, chopped garlic and green chilly slit. 

Fry all the ingredients on a very high flame.

Further add prepared fried cauliflowers and mix it really well on a high flame.

Finally Gobi 65 or cauliflower 65 is ready to serve.

~Happy Cooking~

PALAK PANEER

Preparation timing 35 minutes

Ingredients:

• Paneer - 200 gm (small cubes)
• Palak ( spinach) - 250 gm
• Tomato - 2 ( roughly chopped)
• Onion - 2 medium size (roughly chopped)
• Green chilly - 2 
• Garlic - 6 cloves 
• Ginger - 2 inch
• Coriander leaves - 1 bunch
• Oil - 3 tbsp
• Cumin seeds - 1/2 tsp
• Coriander powder - 1/2 tsp
• cumin powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilly powder ( kashmiri) - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Kasuri methi
• Fresh cream - 2 tbsp
• Salt to taste 

Direction :

For Palak (spinach) paste -

Firstly in a large container add 1 ltr of water & boil it.

When the water is properly boiled add 250 gm of palak (spinach) and blanch it for 2 minutes               (do not over cook the spinach).

Then transfer into a cold water or normal water & cool down completely.

Transfer into a blending jar and make a smooth puree of it and keep it aside.

For gravy preparation -

Now in a large kadai heat 1 tbsp of oil.

 

Further add 2 inch ginger, 6 to 7 garlic, 2 green chilly . Fry them in medium flame for about a           minute.

Additionally add 2 medium size chopped onions fry onion till translucent.

Now add roughly chopped tomato and add a hint of salt. Cook it for 2 to 3 mins till tomato                 become soft and mushy.

Keep the mixture aside and let it cool down completely.

When the mixture is  cool transfer it to a blending jar and make a smooth puree of it.

For Palak (spinach) Paneer process -

In the same kadai heat 2 tbsp of oil

And add 1/2 tsp of cumin seeds. Dry roast cumin till aromatic.

Additionally add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp of coriander powder         and 1/2 tsp of cumin powder fry all the spices for 10 to 15 secs.

Now add the prepared masala  gravy and Palak (spinach) puree. Mix it well and simmer it for 2          to 3 mins on medium flame.

Now add the paneer cubes and again simmer it for another 2 to mins in medium flame.

Then add 1/4 tsp of garam masala powder , 1 tsp od kasuri methi (fenugreek leaves) & 2             tbsp   of  cream. Mix it well.

Finally serve restaurant style palak panner with roti paratha or naan.

~Happy Cooking~

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VEG HAKKA NOODLES

Preparation timing 35 minutes

Ingredients:

• Noodles - 150 gm ( of your choice)

• Oil - 2 tbsp

• Onion - 1 large (sliced)

• Capsicum - 50 gm (sliced)

• Carrots - 50 gm (sliced)

• Cabbage - 50 gm (shredded)

• Garlic - 3 cloves (chopped)

• Ginger - 1 inch (chopped)

• Green chilly - 2 (chopped)

• Black pepper powder - 1/2 tsp

• MSG - 1/4 tsp

• Soy sauce - 1 tsp

• Red chilly sauce - 1 & 1/2 tsp

• Vinegar - 1 & 1/2 tsp

• Green Chilly sauce - 1 tsp

• Salt - As per taste

Direction :

•  Firstly  take 1 liter of water in a large vessel & boil the water  with 1 tsp of salt.

• Then add 150 gm of noddles & boil the noodles until chew and springy. Do not over cook the noodles. 

• When the noodles boiled as per the instructions, drain the water immediately and toss with oil  then keep it aside.

• Heat a large kadai with  2 tbsp of oil.

• Then add 3 chopped garlic, 1 inch ginger chopped and saute them for 1 min or till aromatic on high flame.

• Further add 1 onion sliced and also saute for 1 min in high heat.

• Immediately add all the vegetables like 50 gm of sliced carrot, 50 gm of sliced capsicums ,50 gm of sliced cabbages & 2 chopped green chilly.

• Saute for 1 min on high flame. Do not over cook the vegetables otherwise the vegetables will loose their crunchiness.

• Now add the prepared noodles with 1/2 tsp of black pepper powder, salt to taste & 1/4 tsp of msg. Give it a good mix.

• Now add 1 tsp of soy sauce, 1 & 1/2 tsp of red chilly sauce, 1 & 1/2 tsp of vinegar, 1 tsp of green chilly sauce. mix well.

• Garnish with some sliced onions & some chopped green onions.

• Finally veg hakka noodles is ready to serve.

~Happy Cooking~

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PANEER BHURJI

Preparation timing 35 minutes

Ingredients:

• Paneer  (cottage cheese) - 200 g

• Ghee (clarified butter) - 1 tsp

• Onion - 2 (finely chopped)

• Garlic - 4 to 5 cloves

• Ginger - 1 inch (chopped)

• Green chilly - 2 (chopped)

• Tomato - 3 medium (chopped)

• Turmeric powder - 1/2 tsp

• Chilly powder - 1 tsp

• Coriander powder - 1 tsp

• Water - 100 ml

• Garam masala - 1/2 tsp

• Kasuri methi (fenugreek leaves) - 1/4 tsp

• Fresh cream - 2 tbsp

• Coriander leaves (chopped)

• Salt to taste

Direction :

• Firstly  heat 1 tbsp of ghee in a pan and add 1 tsp of  cumin seeds. Saute well till cumin turns aromatic.

• Then add 2 finely chopped onions ,4 to 5 chopped garlic,1 inch finely chopped ginger, 2 finely chopped green chilly. Saute for 1 to 2  minutes or till onion turns golden brown in color.

• Now add  3 medium size chopped tomato, 1/2 tsp turmeric powder, 1 tsp of red chilly powder, coriander powder 1 tsp and salt to taste. saute well.

• Additionally add 100 ml of water and cook it till tomato turns mushy and soft.

• Then add crumbled paneer and mix gently.

• Further add 1/2 tsp of garam masala , 1/4th tsp of kasuri methi ( fenugreek leaves). Mix it well (gently) and cover it for 2 to 3 minutes.

• Then add 2 tbsp of fresh cream & chopped coriander leaves.

• Now PANEER BHURJI is ready to serve.

Happy Cooking

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RASGULLA

Preparation timing 35 minutes

Ingredients:
       
     For chenna / paneer -

• Milk - 1 litre (full cream)

• Lemon juice or vinegar - 2 tbsp 

• Water - 1 cup

    For Sugar syrup

• Sugar - 2 cups

• Water - 6 cups

• Cardamom - 3

Direction :

• Firstly  in a large vessel add 1 litre of milk and let the milk get to boil completely.

• When the milk comes to boil add 2 tbsp of lemon juice or vinegar.  If you use vinegar then mix vinegar with 1 cup of water and add to the milk slowly and stirring continuously.

• Once Milk curdle completely, strain the crumbled paneer with a hand kerchief.

• Add  1 cup of water over the crumbled paneer & squeeze off excess water from it and hang it for half an hour.

• After that transfer the crumbled paneer in a bowl and kneed it for 10 to 15 minutes with your hand or till the crumbled paneer becomes smooth or there should not be any grain in it.

• Then make small small  portion of  round balls and keep it aside.

• To make the sugar syrup in large vessel ad 6 cups of water and 2 cups of sugar and 3 cardamoms. 

• Boil it for 10 to 15 minutes till the sugar dissolves and little bit thickens.

• Then add the prepared paneer balls into the boiling sugar syrup and cover it for 5 to 10 minutes.

• Now you can see the paneer balls turns doubled in size.

• Turn of the flame for about 1 hour or let the sugar syrup completely cool down.

• Rasgullas are now ready to be served.

~Happy Cooking~

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PANEER GHEE ROAST

Preparation timing 30 minutes

Ingredients:

• Paneer - 250 g

• Ghee - 2 tbsp

• Onion 1 ( finely chopped)

• Kashmiri red chilly  - 3 to 4 nos

• Peppercorns  - 10 to 12 nos

• Cumin seeds - 1 tsp

• Coriander seeds - 1 tsp

• Fennel seeds - 1 tbsp

• Cinnamon stick - 1 inch

• Cloves - 2 to 3 nos

• Fenugreek seeds - A pinch

• Garlic - 4 to 5 cloves

• Ginger - 1 inch

• Tamarind paste - 1/2 tsp

• Turmeric powder - 1/2 tsp

• Sugar -1 tsp

• salt to taste

Direction:

• Firstly cut the paneer (cottage cheese) into 1/2 inch cubes.

• Heat a pan and add 1 tbsp of ghee and fry the paneer cubes for  2 to 3 minutes or until slightly golden brown from each side & keep aside.

• Now add 10 to 12 peppercorns, 1 tsp of coriander seeds , 1 tsp of cumin seeds , 1 tsp of fennel seeds, 1 inch cinnamon stick, 2 to 3 nos of cloves, a pinch of fennugreek seeds , 3 to 4 nos of kashmiri red chilly, garlic 4 to 5 cloves &1 inch ginger piece. 

• Dry roast all the whole spices for 1 minute on a medium flame or till the spices turns aromatic & cool down the spices completely.

• Take a grinding jar and transfer the roasted whole spices along with 1/2 tsp of tamarind paste 2 tbsp of water and make a coarse  paste.

• Then heat 1 tbsp of  ghee and add chopped onions. Fry onions till slightly golden brown.

• Further add the ground masala fry the masala on medium flame till the oil started releasing from gravy.

• Now add sugar 1 tsp and salt to taste mix it really well till sugar dissolved.

• Then add the roasted paneer and mix well.

• Cook for 2 to 3 minutes or till the paneer absorb the gravy.

• Paneer ghee roast is ready to serve.
•  
• • ~Happy cooking~ 

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Cauliflower potato masala  curry

Preparation timing 35 minutes

Ingredients:

• Cauliflower - 400 g (large florets)

• Potatoes - 200 g (diced)

• Peas - 1/4 cup

• Onion - 1 large (chopped)

• Green chilly - 2 slit

• Tomato - 2 medium size (diced)

• Mustard oil - 4 tbsp

• Dried red chilly - 1

• Bay leaf - 1 

• Cinnamon - 1 inch

• Cumin seeds - 1/2 tsp

• Cardamom - 2 

• Cloves - 2 

• Ginger garlic paste - 2 tbsp

• Turmeric powder - 1/2 tsp

• Coriander powder - 1/2 tsp

• Cumin powder - 1/2 tsp

• Kashmiri red chilly powder - 1/2 tsp

• Garam masala - 1/2 tsp

• Ghee - 1/2 tsp

• Salt to taste

• Coriander leaves for garnishing

Direction:

• Firstly Cut the cauliflowers into 5 cm florets & cut the potatoes into diced.

• Heat 2 tbsp of mustard oil in a kadai and put the diced potatoes and shallow fry in medium flame  for 10 minutes or until the color of the poatoes changed to slightly brown. 

• Take them out from the kadai and keep aside.

• Now add the cauliflowers into the remaining oil and repeat the same. when it is done keep them aside.

• Then heat 2 tbsp of mustard oil in the same kadai and add 1 dried chilly , 1 inch cinnamon , 2 cardamom , 2 clove & 1 bay leaf.

• Roasted the whole spices for 1 to 2 minutes until remove their aroma.

• Now add chopped onions and fry onion in medium flame till golden brown.

• In the mean while make a spice paste of 2 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder, 1/2 tsp of kashmiri red chilly , 1/2 tsp of coriander powder, 1/2 tsp of cumin powder, 4 tbsp of water.

• Add the spice mixture to the kadai and cook it for 10 minutes till the water dries off from the spices.

• Additionally add chopped tomatoes , green chilly and salt to taste.

• Cook tomatoes
• Once the tomato assimilated into the spice mixture add fried potatoes, cauliflower, green peas. Mix them well with the spice mixture.
• Now add 3 cups of water into the mixture and mix well.
• Cover the pan for 10 to 15 minutes or till cauliflower, green peas, potatoes become soft.
• Don't over cook the vegetables
• Remove the cover and add 1/2 tsp of ghee and 1/2 tsp of garam masala and mix with the curry gently.

• Garnish with Coriander leaves and julian ginger.

• Cauliflower masala curry is ready.

                                     ~Happy Cooking~

Malai paneer- Paneer Capsicum malai- Paneer recipe - Paneer capsicum recipe restaurant style- paneer recipe gravy- Indian gravy recipe

Malai Paneer Capsicum

Preparation timing 35 minutes

Ingredients:

• Paneer - 200 gm

• Capsicum - 100 gm

• Butter - 1 tbsp

• Cumin seeds - 1 tsp

• Bay leaf - 1

• Cloves - 4

• Green cardamom - 3

• Cinnamon - 1 inch

• Kasuri methi - 1 tsp

• Onion -2 (finely chopped)

• Ginger garlic paste - 2 tsp

• Turmeric powder - 1/2 tsp 

• Kashmiri red chilly powder - 1 tsp

• Coriander powder - 1 tsp

• Cumin powder - 1/2 tsp

• Black pepper powder - 1/4 tsp

• Garam masala - 1/4 tsp

• Tomato - 1 ( finely chopped)

• Curd / yogurt - 1 tbsp

• Cashew paste - with 8 cashew nuts

• Milk - 1/2 cup

• Water - 1/2 cup

• Cream - 2 tbsp

• Salt to taste

Direction:

• Firstly cut the paneer and capsicums in 1 inch cubes.

• Heat 1 tbsp of oil in a pan and first fry the paneer cubes untill paneer turns golden in color and keep aside.

• In the same butter fry capsicum cubes for 20 to 30 seconds and keep capsicum aside.

• Now you can see some butter is still left in the pan, in the same remaining butter add 1 bay leaf, 4 cloves, 3 cardamoms, 1 inch cinnamon stick, 1 tsp of kasuri methi and 1 tsp of cumin seeds. 

• Saute until the spices turns aromatic.

• Further more add 2 chopped onions. Saute onions turns translucent and golden brown.

• Additionally add 2 tbsp of ginger garlic paste. Saute well.

• Further add 1/2 tsp of  turmeric powder, 1/2 tsp of kashmiri red chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder and 1/4 tsp of black pepper powder.

• Mix all the spices well and saute it until the raw aroma of ginger garlic paste goes away.

• Now add 1 finely chopped tomato till it turns soft and mushy.

• After that add 1 tbsp of curd and cashew paste and mix well.

           (  to prepare cashew paste soak 8 to 10 cashew in 2 tbsp hot water for 15 mins and blend it to smooth                     paste.)

• Cook it in medium flame till the oil released from masala paste.

• Then add 1/2 cup of milk and 1/2 cup of water to adjust the consistency.

• Turn the flame to high and let the gravy comes to boil.

• Now add fried paneer and capsicum cubes and also add 1 tbsp of cream. Mix gently.

• Cover and simmer it for 10 mins till paneer absorb the gravy.

• After that open the cover and add 1/4 tsp of garam masala  mix well and some chopped coriander leaves.

• Finally your Malai paneer capsicum is ready to be served.

~Happy cooking~