Paneer Tikka Masala With Gravy

How To Prepare Paneer Tikka Masala Gravy

Ingredients

For marination

Paneer -200 grams

Hung curd - 1/2 cup (see notes below)

Tomato - 1 big (remove the seeds)

Capsicum - 1 green (remove the seeds)

Red chilli powder- 3/4 -1 tsp

Ginger garlic paste -1/4 tsp

Kasoori methi -1/4 tsp

Lemon juice - 1 tbsp

Salt as required

Oil - 1 tbsp

2 tbsp of oil for shallow frying

For the gravy 

Cream - 1/4 cup (Dairy cream)

Finely chopped onion -1 big

Tomato puree - 1 cup

Ginger garlic paste -1 tsp

Coriander powder - 2 tsp

Cumin powder -1/2 tsp

Turmeric powder -a pinch

Chilli powder -1/2 tsp

Cumin seeds- 1 tsp

All purpose flour/maida -1/2 tsp

Garam masala powder - 3/4 tsp

Oil - 1 tbsp

Preparation

1) Cut paneer properly into fine cubes, capsicum and tomato into big square pieces.

2) For matination, take a bowl, add paneer, big square pieces of capsicum and tomato. Mix hung curd, salt, kasoori methi, ginger garlic paste, chilli powder, lemon juice and oil. Mix well and keep the mixture aside for 1 hour. Let it marinate.

3) Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato both sides till light brown. If possible shallow fry paneer, tomato and capsicum separately and keep it aside.

Method

1) Heat oil in a pan, add jeera seeds till splutters, add onion and saute nicely till it becomes transparent. Now add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.

2) Add tomato puree, coriander powder, cumin powder and chilli powder to get proper spice, needed salt and cook till the mixture oozes out oil. (we have already added salt for the vegetables and paneer). Add a cup of water, bring it to boil.

3) Add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 5 minutes.

4) Turn off the flame, stir in cream, garnish with coriander leaves and Serve hot.

Note 

Hung curd - Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. While hanging 2 cups of curd i got 1/2 cup of hung curd.

How to make Malai Kofta - Malai Kofta Recipe

How to make Malai Kofta

Ingredients needed for koftas
Potato -2 or 1/2 cup boiled and mashed
Mixed vegetables - 1/2 cup (carrot, beans,peas)
Paneer/ cottage cheese - 1/2 cup
Finely chopped Green chillies -1
Cumin powder -1 tsp
Coriander leaves - 2 tbsp finely chopped
Cashew nuts -1 tbsp (finely chopped)
Red chilli powder -3/4 tsp
Coriander powder -2 tsp
Cornflour - 3/4 tsp
Salt as needed
Oil for frying koftas

Ingredients needed for the sauce
Dairy Cream -1/4 cup
Tomatoes -3
Ginger-garlic paste -1 tsp
Onion -1 big
Cashew nut - 1 tbsp coarsely powdered
Garam masala powder - 1/2 tsp
Coriander powder - 2tsp
Cumin powder -1 tsp
Turmeric powder -1/4 tsp
Red chilli powder - 3/4 tsp
Oil -1 tbsp
Salt as needed
Oil - 1 tbsp
Caraway Seeds -3/4 tsp

Preparation
Boil all vegetables, that are beans, carrot, peas and potatoes in a vessel. Put the vegetables (beans, carrot and peas) in a muslin cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking. Grate paneer and keep it ready.

Method 
Take a bowl, mix together mashed potatoes, grated paneer, vegetables, finely chopped green chillies, finely chopped coriander leaves, chilli powder, cumin powder,  coriander powder, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Make a small balls and roll them in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches in medium heat until golden brown.

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.


Now we will prepare the sauce
Heat a tbsp of oil, fry chopped onions until golden brown. Saute continuously for even browning.

Add ginger garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Add salt required and allow it to cool.

When it cool down properly, blend it to a fine paste.

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil in low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves and serve hot.

Vegetable 65 Recipe

How to make Vegetable 65 Recipe:

Prep Time: 10 minutes

Cook Time: 10 minutes

Vegetable 65 Recipe is a wonderful Chinese Starter, made with Mixed Vegetables.

Ingredients

1 cup cauliflower

1/2 cup cabbage

1 medium capsicum

1/2 carrot

1/2 zucchini (if available)

2 medium potatoes, boiled

1 onion, sliced

1/2 cup green bell pepper, sliced

1 teaspoon carrot, sliced

1 tablespoon cabbage, shredded

1 tablespoon finely chopped ginger and garlic each

2 fine chopped green chillies

1/2 teaspoon cumin seeds

1/2 teaspoon soy and red chilli sauce each

1 teaspoon vinegar

1/12 teaspoon white pepper powder

2 tablespoon maida

1 tablespoon corn flour

1/10 teaspoon red orange food colour

Few Spring onions (for garnishing)

Salt to taste

Oil for deep frying

Instructions

1.  Mix the corn flour in 1 cup of water and set aside. Mash the boiled potatoes in a bowl and keep aside. Finely chop the cauliflower, cabbage, capsicum, carrot and zucchini into very fine pieces. You can chop them in chopper as well. Mix salt and white pepper powder in it.

2. Add mashed potatoes in finely chopped veggies mixture and make small oval shaped balls.

3. Heat good amount of oil in a frying pan and keep the flame very low need for deep fry.

4. Take maida in a small bowl and gradually add water for making a medium thick batter. Coat the vegetable balls in prepared mixture and deep fry in hot oil.

5. Heat 1 tablespoon of oil in another pan and add cumin seeds. When the seeds start to pop up, saute the sliced onion for 2 minutes till the onion becomes transparent.

6. Add ginger, garlic and green chillies. Also mix sliced capsicum, carrot and cabbage. Stir fry on a high flame. Add cornstarch and mix well.

7. After a quick boil, add fried balls, salt and sauces. Mix in little water and food colour.

8. Mix in green spring onions and cook for 2 more minutes and serve.

Notes

1.    Sometimes you can serve only fried balls with your evening tea, they taste really delicious.

Pooran Poli With Aamras

How to make Aamras:

Ingredients:
      4 big mangoes (Aam)
      1 cup sugar
      1/2 tsp crushed cardamoms (optional)

Method:

1.    Wash the mangoes in normal tap water, peel and cut into small pieces.

2.    Grind the mango pieces in a mixer and strain the juice as much as you can.

3.    Mix the sugar in the mango juice.

4.    Add crushed cardamoms and water for required consistency. Stir well & keep in fridge.

How to make Pooran Poli

Ingredients

       For Kneading Flour
       Wheat flour or flour – 5 cups
       Salt - to taste
       Oil or Ghee – 1 tablespoon
       Water – as required

For Prepair  Pooran

       Split Bengal gram (Chane ki daal)– 4 cup
       Sugar – 2 cups
       Green cardamom (Chhoti Elaichi)– 8 to 10
       Nutmeg (Jaiphal / Javitri ) – a small pinch
      Ghee or refined oil

Method:

Take wheat flour, add 1 tablespoon oil and salt to taste and mix well. Knead smooth dough  using warm water. Cover and keep it aside.

Boil split bengal gram in pressure cooker with water till 3 whistles.

Take out lentil and strain it through a strainer, then grind finely in mixer without water.

Heat 1 tablespoon ghee, add ground lentil and powdered sugar Fry for 5 minutes,

When it cools, add powdered green cardamom and a small pinch of nutmeg (jaiphal).

 Now pooran is ready.

Now heat a pan. Make a small ball of dough, flatten and stuff 2 tablespoon of pooran.

 Seal and press between your palms (this helps while rolling your pooran poli, it will not break).

 Rub this stuffed ball with flour and gently roll.

Put pooran poli on pan. Apply oil on both sides and fry till it turns brown, turning regularly.

Make all pooran polis in this manner and serve hot with ghee and Aamras.

Kulfi ice cream (Badam Kesar Kulfi)

Ingredients
Milk - 5 cups
Sugar -1 cup
Fresh cream - 3/4 cup
Almonds - 2 tbsp (soak it in hot water and peel the skin)
Pistachio - 2 tbsp
Cashew nuts - 2 tbsp
Cardamom (powdered) -1/4 tsp flat
Saffron strands - few strands (soak saffron in some milk (1 tbsp) and keep it aside.)

Preparation 
Grind cashew nuts, pistachio and peeled almonds with a little milk.

Method
1. Boil milk till it reduces to half quantity. Keep stirring.

2. Add sugar and let it dissolve. Stir well.

3. Add all the grinded nuts, cardamom powder and cook for 3-4 minutes.

4. After it cools, add fresh cream and saffron. Mix well.

5. Pour it into kulfi moulds and freeze. It will take 6-7 hours to set.

If you do not have kulfi moulds, freeze it in an aluminium box.

Show it under running water for a few seconds to remove kulfi from kulfi moulds.