ahmi

I made few changes to Paneer butter masala and got this recipe. its so simple recipe and also it tastes so so good. my words and the pictures may not do justice to the dish. You have to try and find how tasty this gravy turns out.


Oh this time i'am trying out with step by step pictures. i am finding very difficult to handle the camera on one hand and ladle on other. sometimes hot smoke hits the camera lens, it was a new experience to me. i salute blogger's who make step wise pictures on every post!! without any more excessive talk, i will take you straight to the recipe.




Ingredients:

for 100gms of Paneer and 1/4 cup of Green peas.

set 1:

2 medium sized onions
2 medium sized tomatoes
1/4 cup corriander leaves
4 - 6 cashews (depending on size)
a pinch of turmeric powder
1 tsp of kashmiri chilli powder
1 tsp oil
1/8 cup water
salt to taste

set 2:

1 onion of very small size (or) 2 tbsp's finely chopped onions
1/2 + 1/2 tsp of kasuri methi
1 tsp chilli powder
1 tsp kashmiri chilli powder
1 tsp butter
1 tsp fresh cream
1 tsp oil
chopped corriander leaves to garnish

Method:

(1) De-frost the Paneer either by soaking the paneer with its wrapper in a bowl of water for about 30 mins or microwave the paneer for 1 minute at high power.

(2) Boil 1/4 cup of green peas in 1/4 cup of water or alternatively microwave for 4 to 5 minutes.

with set 1:

(3) Heat a deep pan, add one tsp of oil, add onions and fry till it turns light pink and translucent. Add cashews to the pan and saute it for a minute.


(4) Add chopped tomatoes to the pan and saute it together with onions. add salt to taste, turmeric powder and kashmiri chilli powder. mix them all together till they become soft. remove it from flame, add corriander leaves and mix all together. then let all cool down for 10 minutes.


(5) On cooling, transfer them to a mixie jar and grind into a smooth paste by adding 1/8 cup of water.


with set 2:

(6) Heat another pan, add one tsp of oil, following it add very finely chopped onion. fry it till it turns light brown. Add 1/2  tsp of kasuri methi, 1 tsp chilli powder, 1 tsp kashmiri chilli powder and mix them all together.


(7) Now add the grounded smooth paste to the pan and give a mix. Gravy changes in colour. Now add Paneer cubes and green peas to the pan and give a mix. also wash of the mixie jar with little water so that not even little grounded paste is left-over, and add it to the pan. (anjali, i updated this line for you, sorry for not including earlier, i assumed every one will do that).


(8) Add 1 tsp of butter and mix. close the pan with its lid, put the pan in medium flame for about 5 minutes.

(9) After 5-6 mins, oil seperates from the gravy and the gravy changes colour, switch off the flame. add 1/2 tsp of kasuri methi and 1 tsp of fresh cream.

Garnish with corriander leaves and fresh cream.


Serve with chapathis or roti's.

Notes:

- Key taste maker of this gravy is kasuri methi and butter. so do not skip it.
- Adding fresh cream and cashews is optional. though the gravy wont be creamy.
- No spices are added to the gravy which makes easy on digestion.
- I also suggest you not to skip corriander leaves.

Chana is favourite at home. I have tried this Pindi Chana twice before, its easy to prepare and comes out Tasty. No wonder TH likes this very much. I was wondering why Pindi is first name for this dish. on googling, i found, This Dish is also called as Rawalpindi Chana or Pindi Chole.

Addition of Anardana seeds and Tea makes this dish quite unique. Anardana seeds is nothing but dried pomegranate seeds. it adds up taste in dishes like this.



Ingredients:

Kabuli Chana - 1 cup ( Soaked overnight)
Onion - 1
Tomatoes - 2
Ginger - 1 inch size
Ginger Garlic paste - 1tsp
Green Chilli's - 2
Lemon - 1/2

Chole Masala - 1 tsp
Garam Masala - 1 tsp
Corriander Powder - 1 tsp
Tea Bag - 1

Oil - 1 tbsp
Cumin - 1/4 tsp

To Roast and Grind:

1 tsp Cumin
1 tsp Anardana seeds ( dried pomegranate seeds)


Method:

Soak the Chana Overnight or if you forgot to soak, soak the Chana in warm water for atleast 2 hours in an hotbox. Then Pressure cook the chana with a pinch of cooking soda for upto 5 whistles.

Finely chop the Onion and Ginger. Slit the Green chilli's into thin strips.

Boil 2 tomatoes in a cup of water for 5 mins or Microwave at Very High for 5 minutes. cool it, remove the skin of tomatoes and grind them into Tomato Puree.

Dry Roast the Cumin and Anardana seeds and powder them finely. set aside.

Take a fistfull of chana, add little water and grind it into a paste.

Heat 1 tbsp oil in a pan, add 1/4 tsp Cumin seeds and let it roast. add Ginger, Green Chilli and Onion. saute them till onions turn golden colour. Add Ginger-Garlic paste, then add the tomato paste and saute furthur.

Add Garam Masala, Chole Masala, Corriander powder and cumin-anardana powder and mix well with the onion-tomato mix.

Add Cooked Kabuli Chana and wrap them up with the masala's. Add salt to taste. and 1/2 cup of water. add chana paste and mix well. add water if you need it little watery.

Insert a Tea bag into the pan for 2-3 minutes and discard the tea bag. Remove the chana from flame.

Garnish with chopped corriander leaves. add little lemon juice over the pindi chole while serving.

Serve this Pindi Chana with Chapathi, Roti or even with Poori's.

Malai Kofta is such a Rich Dish with Lots of Cream. Ofcourse Deep Fried Kofta's makes it Rich. As i mentioned in my earlier post, We made this Malai Kofta at Our Cooking Session. It turned out Yummy and very Tasty. Recipe may look Lengthy, but once you start making, you can finish off soon.


For Kofta:

Makes about 12 small Kofta's


Ingredients:

2 Large Potatoes
125 gms Paneer
2 Green Chilli's
1 tsp Garam masala
2 tsp's Bread Crumbs
2 tsp's Corn Flour
2 tsp's Milk Powder
Salt to taste
1 tbsp Chopped Corriander Leaves
Oil to Deep Fry (1 cup of oil)

To stuff inside the Kofta's:

2 tbsp Cashew bits
2 tbsp Dry Grapes


Method:


1. Pressure Cook the Potatoes upto 4 or 5 whistles. peel the skin of the potatoes and mash them.

2. Grate the Paneer very finely. also chop the Green chilli's finely.

3. In a Large Bowl, Add the mashed Potatoes, Grated Paneer, finely chopped Green Chilli's and chopped corriander leaves & mix well.

4. Add salt to taste, Garam masala, Bread Crumbs, Milk Powder and Corn Flour and mix well.

5. Knead them all together. knead, as we do our chapathi dough. Shape them into small balls.

6. Make a dent on the kofta ball's, stuff it with one cashew bit and 2 dry grapes. likewise stuff all the kofta balls. Each Kofta ball should be of a medium lemon size.

7. Heat 1 cup of Oil in a Pan. Fry the Kofta's 2 or 3 at a time. Make sure to reduce the flame while adding the kofta balls. deep fry the kofta, till it turns into golden colour. [Frying them reminded me of doing gulab jamun, so use the same technique while we fry gulab jamun's]

8. Remove the Kofta's to a tissue paper and then add to the Gravy just before serving.


For Gravy:

Ingredients:

Onion  - 1
Tomatoes - 3
Cashews - 4
Badam - 4
Ginger-Garlic Paste - 2 tbsp
Green Chilli's - 2

Kashmiri Chilli Powder - 2 tsp
Turmeric Powder a pinch
Garam Masala - 1 tsp
Kitchen King Masala - 1 tsp
Kasuri Methi - 2 tsp
Fresh Cream - 1/2 cup (75 ml)

Butter - 1 tbsp
Cloves - 2
Cinnamon - 1 inch size
Bay Leaf - 1
Chopped Corriander Leaves - 2 tsp to Garnish

To Bake:

Fresh Cream - 2 tsp
Grated Cheese - 2tsp


Method:

1. Chop the Onion and Grind them into Paste by adding 1/3 cup water.

2. Boil the Tomatoes in a Cup of Water for about 5 minutes, till they remove their skin. cool them and Blend the tomatoes alone into Tomato Puree.

3. Soak the Cashews and Badam iin Hot water for about 1 hour. Remove Badam Skin and Grind the Badam and Cashews with little water into a fine paste.

4. Grind the Ginger-Garlic Paste and Green Chilli's together into a fine paste. add little water to grind.

5. Heat Butter in a Pan, add cloves, cinnamon, Bayleaf and fry them. Add Onion Puree and Fry till the raw smell of onion leaves. it takes at least 3 minutes in medium flame.

Then add the the Ginger-Garlic-Green Chilli Paste and saute it for another 2 minutes.

Add the Tomato Puree and mix well. Let the mix all come together and leave them to reset in pan at slow flame for another 2 - 3 minutes.

6. Add Turmeric Powder, Kashimiri Chilli Powder, Garam Masala, Kitchen King Masala and Kasuri Methi. add salt to taste to the pan and mix well.

7. Add the Cashew-Badam paste and mix well. add 1/2 cup water to get the desired Gravy Consistency.

8. Finally add the Fresh Cream. Remember to add the Fresh Cream at slow flame. Let the Gravy Thicken. Add little water or milk to dilute the gravy a little bit.

9.Transfer the Gravy to the serving bowl. preferably a oven proof bowl. add 2 tsp fresh cream at top and sprinkle cheese over the gravy. Bake or Grill the gravy for 4 minutes till the cheese melts.

10. Add Chopped Corriander Leaves to Garnish.

Serve with Roti's or Chapathi's.

Thanks for all your wishes over my Eye. Injured Eye is Very Much better now, the blood clot is going off now. Thanks All Again.

This Sweet Corn Gravy Dish is prepared from the inspiration drawn from Nags and Sharmilee's Sweet Corn in Rich Onion Sauce. I worked out the recipe in gravy form, and the outcome was Just Perfect and Tasty.


Recipe for Sweet Corn Gravy:

Pressure Cook 1/2 Cup of Shredded Corns for upto 5 whistles. or Microwave at High for about  4-5 mins.

To Grind into Paste:

Big Onion - 1
Garlic - 2 cloves
Ginger - 2 inch size

Mix the Following with the Grounded paste,

1/4 tsp of Turmeric powder,
2 tsp's of Chilli Powder,
1/2 tsp of  Cumin
1 sprig of Curry leaves

Heat a tbsp of Oil in a Pan, add the grounded paste mixed up and saute them, till the raw smell of onion leaves. add the boiled/cooked corns and mix it up with masala's. add salt to taste,& little water and mix it up. Let them Boil.

After it has boiled for 4-5 mins, remove the gravy from heat. add 1/4 cup of milk to the gravy and mix it up.

Serve it with Roti's. I enjoyed with Biryani. The mild gravy worked well with the heavy biryani.


Suggestions:

* Add Boiled and Cooled Milk to the Gravy towards end.
* If you wish, you can also add Coconut Milk or Fresh Cream in the place of Milk.