Sunday, July 31, 2011

Restaurent-Style Punjabi Paneer Butter Masala Recipe | Paneer Makhani Recipe | Paneer Makhni Receipe

 Paneer Butter Masala is one of  a popular Indian dish. A delicious Punjabi recipe made with, paneer, cooked in spicy rich tomato gravy. Here is a restaurant style mouth watering recipe where I have used home made Paneer, home made fresh cream, all the home made purees and pastes.

Preparation Time: 60 minutes

Servings: 4

  • 3 big tomatoes - pureed
  • 250 g paneer – cubed or paneer made with ½ ltr milk
  • 2 big onions
  • 1 table spoon ginger-garlic paste
  • 1 table spoon red chilli powder
  • 3 table spoon cashew nut paste
  • 1 table spoon tomato ketchup
  • ½  table spoon turmeric powder
  • ½  table spoon kasuri methi (dry fenugreek leaves)
  • 2 table spoon garam masala powder
  • salt and lemon juice - to taste
  • 3 table spoon butter
  • 3 table spoon fresh cream
  • ½ a cup milk
  • fresh coriander - chopped for garnish

  • Take 1 table spoon of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
  • Skin two onions and blanch them(boil in hot water for 3 mins, then transfer to cold water) then puree them to form a paste.
  • Do the same with tomatoes, unless you are using tomato puree directly.
  • Prepare a paste of cashew soaked in water for 2 hours.
  • Heat 2 table spoon of butter in a pan,  and 1 big chopped onion. Fry until golden brown. 
  • Add ginger-garlic paste. Fry for a minute.
  • Add  prepared onion paste, saute for 3 minutes, till light-brown.. Add chilli powder followed by the cashew paste and fry for 5 mins.
  • Add tomato puree, tomato ketchup, crushed kasuri methi, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
  •  Add a small cup of milk and let it cook on medium heat till you get the desired curry consistency. 
  • Add the paneer cubes and simmer for 4-5 minutes.Remove from fire, stir in remaining butter and fresh cream.
  • Garnish with coriander leaves. 
  • Serve the Paneer Butter Masala with any bread of your choice, roti , pulao or simply jeera rice.

Friday, July 29, 2011

Stuffed Brinjal | Bharwan Baingan | Stuffed Eggplant | Konkani Style Bharyl Vayngan

Brinjal is a very tasty vegetable, which enhances the flavor and nutrition value of any dish when added.  Stuffed Brinjal is a delicious Maharashtrian recipe, made by slicing Brinjal lengthwise and filling it with an awesome blend of Indian spices.

Preparation Time: 45 minutes

Servings: 4

  • 8 small Egg plant or Brinjal
  • 2 large sliced Onion
  • ½ a cup grated coconut 
  • 1’’ ginger
  • 6 clove of garlic
  • 6 cloves
  • 4 or 5 green cardamom pods
  • 1" piece of cinnamon
  • 5-6 Red chillies
  • 1 tsp turmeric powder
  • 3 tblsp chopped finely coriander Leaves
  • 5 table spoon  Oil 
  • Salt to taste

  • Wash and split the Brinjal into four parts, while keeping them together at the stalk as shown in picture. Put them aside.
  • Heat oil on medium heat in non stick pan.
  • When it is hot, add the spices (cardamom, cloves, cinnamon), sauté them first.
  • Now add half of the sliced onions and fry until brown.
  • Add coconut and red chillies, stir fry until browned, remove and allow to cool.
  • In a separate pan, put 1 table spoon of oil, put garlic, ginger and coriander leaves and sauté for 2 minutes.
  • Grind all the above mixture, along with turmeric powder, salt to taste, to a paste using mixer.
  • Add little water if needed.
  • Stuff the Brinjal with this mixture, reserving some.
  • Heat the remaining oil in a pan and add remaining onions and fry till brown.
  • Keep the stuffed Brinjal on the pan one by one as shown in picture.
  • Cook over low heat without burning, add the remaining mixer and little water if necessary, until done.
  • Keep an eye. Serve hot with roti and curds.
PS:  Don’t put tamarind as the recipe tastes great with sour curds.

Friday, July 22, 2011

Konkani Randap: Sweet Dosa | Gandarli | Surnali | Goda Polo

Surnali is a traditional breakfast dish among konkanis. It is a Konkani version of Pancake. Jaggery is called ‘GoD’ in Konkani. The dosa is called as ‘Gandarli’ in North Kanara Konkani and ‘Surnali’ in South Kanara Konkani. This is usually prepared with managalore Cucumber (magge in Konkani). Even the normal green cucumber can be used instead of Mangalore Cucumber. This sweetish and tangy dosa tastes yummy when served with delicious ghee.

Preparation Time: 5 minutes for one dosa. Soaking rice overnight.

Servings: 4

  • 1 cup Dosa Rice
  • 1 cup Cucumber(magge/taushe)
  • 1/2 cup grated Coconut
  • 1/2 teaspoon fenugreek seeds (methi seeds)
  • 1/4 cup Avalakki (Poha/phovu)
  • 3/4 cup Jaggery
  • Salt for taste
  • Cut cucumber(magge/taushe) in small cubes.
  • Mix cucumber, fenugreek seeds and rice nicely and keep it aside for 1-2 hrs. Don’t use water to soak.
  • Grind together coconut, cucumber and rice.
  • Soak poha for 5 minutes, squeeze out the water and add to the mix.
  • Continue grinding to a smooth paste.  Keep the batter as thick as possible.
  • When the batter is smooth, add powdered jaggery  and continue to grind until it is well blended.
  • Keep it overnight.

  • Add salt. Beat and mix well. 
  • Make dosas (like uttappa, this dosa is thicker than normal dosa).
  • Cover the pancake and cook on low flame till the upper side gets holes and no signs of any raw batter on the top. The lower side of the Surnali should be light golden brown, take care not to blacken it.
  • Serve hot with Ghee.
PS:  Don’t use water for soaking. Cucumber when mixed with rice, leaves water which is more than sufficient for the rice to get soaked. Take care not to make it salty, as the jaggery has a little salt in it. 

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