ahmi

Ingredients:

Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup

To grind:

Kasa Kasa - 2 tsp's
Cashews - 5

Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2

Method:


Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.


Cool the sauteed onions and grind it along with soaked kasa kasa and cashew into a thick paste.


In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get sauteed. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)


Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.

Finally add in the fresh cream and give a mix and remove the pan from flame.


Serve Methi Mattar Paneer with chapathi or with mild flavored rice like jeera pulao or peas pulao.

It is so relieving to blog after all these days. Hope to blog more frequently. i do not want miss this happiness any more.

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.

Iam happy, that we friends started our Interactive Cooking Session. We have decided to try few recipes on every friday. I play the Instructor Role and we are really having fun and food at every session. Today is the second friday we met and so far 4 recipes have been tried. We all put our ideas, while cooking and that makes the session quite usefull to everyone. So our Interactive Cooking Session sounds great isnt it.

We choosed to prepare this kofta, unfortunately we could'nt find bread crumbs.  so we toasted 2 slices of wheat bread and trimmed its edges. cut the bread into small pieces and we powdered in mixie and got bread crumbs. it just worked perfect!!


Potato Paneer 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:

2 tbsp Cashew bits
2 tbsp Dry Grapes


Method:

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

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

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

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

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

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.

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]

Remove the Kofta's to a tissue paper and then serve.

Serve with ketchup or use the kofta's in biryani or in Malai Kofta.

So you can guess what my next post is going to be.

Notes:

You can also add a drop of fresh cream and then cashew bits and dry grapes for stuffing.
Anyway stuffing is optional.

Bread Crumbs, corn flour and milk powder all act together as binding agent. Bread Crumbs or Corn flour is a must for these kofta's.

If you dont have bread crumbs, toast 2 bread slices. trim its edges and cut the bread into pieces. grind the bread pieces in mixie to get bread crumbs.

Palak Paneer is one of my favourite. Its so simple to make and it makes a great pair with chapathi's or even plain rice.



Ingredients:

Serves 2 Adults.

Palak - 1 bunch (2 cup's chopped)
Onion - 1
Tomatoes - 2 (or) Tomato Puree - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Green Chilli's - 2
Corriander powder - 1tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Cashews - 4
Paneer - 100 gms
Oil - 1 tsp +  1 tsp
Cumin seeds / Jeera - 1/4 tsp


Method:

In a Pan, Add 1 tsp oil, heat it add 2 green chilli's and washed chopped palak leaves and saute it, till palak shrinks. cool it down. Grind it along cashews with little water.

Boil 1 cup of water with 2 tomatoes for 5 mins. or microwave at very high for 5 mins. when the tomatoes peel off their skin, remove the skin and grind the tomatoes alone to get tomato puree.

Heat a Pan, add 1 tsp oil, add cumin seeds and roast it, add ginger garlic paste and saute it. now add finely chopped onion and fry it till it turns translucent.

Add Salt to taste, Corriander powder, cumin powder, garam masala and mix well with the onions. Add the tomato puree and let it boil for 2 minutes. Then Add Palak Puree and let it boil. add little water to get desired consistency.

Add Paneer Cube's to the Palak in the Pan, let it boil for few minutes and serve Hot.

Serve with Chapathi's, Roti's or with Rice.

I have said this recipe orally to many of my friends and everyone have tried and liked the recipe very much. I also prepared this for my son's birthday party and all my friends loved it. this post is specially for sundari, as she had been asking me to post this recipe here. sorry sundari for taking so much time.

Spread a tsp of Indian Tomato Pickle / Thokku in the centre of the rolled dough.

Grate some Mozarella chesse over the Tomato Pickle.

Grate Some Paneer over the cheese.

Get ready with Egg wash by breaking a egg into a small bowl. mix a tbsp of water to the egg and beat with a fork. and get some dried parsely, to sprinkle over the paneer stuffing.

Start Rolling the Dough slowly.

Rolling in Progress...

Roll them fully and close the sides of the roll. (those are the mustard's from the pickle popping out..)

Make some incisions over the roll and give a egg wash and sprinkle some sesame seeds over the top of the roll.

Pre-Heat the oven at 375F / 180C. and Bake the roll for 45 mins. and let it cool for 30 minutes before serving.

The Spicy Paneer Stuffed Bread is Ready!! It tasted so Good. Yes the spicy of tomato pickle, cheese were the enjoyable part of the roll. I felt some more veggies could also be added, as the stuffing was not bulk.

Do try it out, if you like spicy breads!

This is the first time, iam trying step by step pictures sort of post.Hope you all like it!

I should have made this post a week ago, but i could not manage to sit and write, as the Summer is So So Hot here in Chennai. Only if i post this Paneer Tikka Masala, my mind would think of Cooking or Making other post. So Here Iam with that Compulsion. There are two inspirations for me to try Paneer Tikka Masala. One. I read a recipe for PTM(Paneer Tikka Masala) in Aval Vikatan and Two. Bharathy's Paneer Tikka Pizza caught my eye. I mixed the both recipe's as far as i can and brought a Perfect Recipe for PTM. Paneer Tikka's tasted so Good as such than in the Gravy. so this is certainly a Keeper Recipe for Paneer Tikka's.

Paneer Tikka Recipe[Recipe for 2 or 3 adults.]

Tikka is referred to the pieces of Food, that is marinated with Curd and cooked.


Paneer - 200gms
Thick Curd - 7 tbsp's
Ginger Garlic Paste - 1 and half spoon's
Kashmiri Chilli Powder - 1 spoon
Garam Masala - 1/4 spoon
Salt to Taste.

Method:

1. You need to have Thick Curd to prepare these Tikka's. So  Drain the Curd / Yogurt in a muslin cloth or cotton cloth for about 2 hrs atleast.
 But what i did is, i drained the water content in curd and squeezed the curd on cotton cloth furthur to drain it completely. as a end result, i got a very thick curd, i spooned out the cotton cloth to get the thick Curd.

2. Cut the Paneer into strip's or cubes.
Mix the thick Curd, Ginger Garlic Paste, Chilli Powder, Garam Masala and Salt to taste together. add Paneer Cubes to the masala's mixed and mix well, so that all the paneer cubes are well coated with the Masala.

3. Refrigerate the Marinating Paneer with the Masala's for 3 hours. Marinating Overnight is also welcome.

4. If you have a Oven, Arrange the Paneer Strip's in a Greased Foil sheet. Pre-Heat the oven and Grill / Broil the Marinated Paneer for 10 - 15 minutes at 500F /  250C. till the Paneer turn into Golden Colour.

5. To Prepare in the Tava / Dosa Kal, Heat the Tava and arrange the Marinated Paneer Cubes(5 to 7) for a shift and roast the Paneer in medium Heat. add oil on side's of the Paneer and turn upside down, to roast the other side too.

If you want to Grill the Paneer Tikka's in a skewer, with Capsicum, Onion and Tomato. Insert a Paneer Cube, a small onion, a tomato piece, a capsicum and a Paneer cube. Follow the order and grill at the above specified temperature.

Now Paneer Tikka's are Ready.



  One Onion
  Three Tomatoes
  One Green Chilli
  Oil - 2 spoons
  Cashews - 15 no.
  Chilli Powder - 2 spoon's ( as cashews reduce the spice, check and add chilli powder, to suit ur taste)
  Garam Masala - 1/ 4 tsp
  Chopped Corriander Leaves - 2 tbsp's ( To Garnish)


Heat Oil in a Pan. Add a diced Onion and saute it, till it turns translucent. add chopped Tomatoes and Green Chilli. saute them for 2 - 3 minutes. add the Cashews, the Chilli Powder, Garam Masala and salt to taste.Let them all get mix well. Cool them down and Grind into a Fine Paste with little water added.

 Heat the Pan and add the Grounded paste and let it Boil. add the Grilled Paneer cube's to the masala, just before serving and Serve with Chapathi's or Vegetable Pulao.

I Prepared Paneer Tikka Masala Pizza for Indian Flavoured Pizza's. I applied oil on both sides of the pizza base and spreaded the gravy of Paneer Tikka Masala over the base. then arranged the grilled Paneer Tikka's over the Gravy on base. arranged few capsicum slices and added mozarella cheese to the toppings. and baked the pizza at 200C for 15 minutes.

Have a Look at the Paneer Tikka Pizza..

This is yet another dish that had never let me down. and iam thanks to this recipe since my Husband accepted me as a good cook when i made this for the first time.

All You Need to Do this Capsi-Paneer are:

1. Paneer Cubes -1 cup
2.Capsicum- 1/2
3.Onions-2
4.Tomatoes-3
5.Corriander Leaves- 1 cup
6.Chilly powder
7.Butter- 1/4 cup
8.salt

Method:

1. Cut the paneer into cubes and roast it in a Tava, without oil. roast it on both the sides. keep it aside.

2.Now have 4 spoons of oil and fry the onions and tomatoes and corriander leaves. fry it well. let them cool and grind it into a paste.

3.Now have oil in kadai and fry the capsicum cutted in cube shapes.

4.After frying it, add fried paneer,the grinded paste, chilly powder, Turmeric powder a pinch and salt. Mix well and let them boil for 3 minutes.

5.Now add the butter and close it with a lid and let it done for 5 minutes. now it is ready to serve.
Now this Yummy..my all time favourite Butter Capsi-Paneer Curry is off to JFI/VOW hosted by Creative Pooja.