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Paneer Tikka Masala

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner. Recipe will serve 4. Paneer Tikka MasalaIngredients: 1/2 pond of paneer 1/2 teaspoon salt 1/4 teaspoon red chili powder 1 tablespoon minced ginger or ginger juice 1/2 teaspoon coriander powder 1 tablespoon yogurt 1 tablespoon oil For Gravy 3 medium size tomatoes 1 green pepper adjust to your taste 1 tablespoons oil 1/2 teaspoon cumin seeds (jeera) Pinch of asafetida 2 bay leaves 1 tablespoon coriander powder 1/2 teaspoon paprika (dagi or kashmiri mirch) 1/4 teaspoon turmeric 1/2 teaspoon sugar 1 teaspoon corn starch (arrow root) 2 tablespoons finely chopped cilantro 1/4 teaspoon garam masala Method Slice the paneer in about 1/8 inch thick and about in one inch squares. Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator. Blend tomatoes and green chilies to make a puree and keep aside. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan. Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown. Take out the paneer in a bowl and use the same frying pan to make the gravy. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat. Add the corn starch mix stir for few minutes till the sauce thickens. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes. Serve hot with your choice of Indian bread or over the rice.

19/02/2015

Kadhi Paneer

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy. Recipe serves 4. Ingredients: 1/2 pound paneer 1 medium red bell pepper (shimla mirch, capsicum) 1 medium green bell pepper (shimla mirch, capsicum) 3 tablespoons oil 3 medium tomatoes About 1/4 inch piece of ginger 1 green chili Pinch of asafetida (hing) 1 teaspoon cumin seed (jeera) 1 and 1/2 tablespoons coriander powder (dhania) 1/2 teaspoon turmeric (haldi) 1/2 teaspoon cayenne pepper 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi) 3/4 teaspoon salt, adjust to taste. Method: Cut paneer and bell peppers into ½ inch cubes. Blend the tomatoes, ginger, and green chili to make a puree. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the asafetida and cumin seeds. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper. Cook for about 4 minutes on medium heat. Tomato mixture will reduce to about half in volume. Add about 2 spoons of water, and the salt. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat. Now it is ready to serve.

19/02/2015

Achari Paneer

Achari Paneer is flavorful, healthy and high in protein. Paneer is an Indian cheese, also known as chenna. Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course. This recipe will serve 8. Ingredients 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store) 1 teaspoon salt 1/8 teaspoon turmeric (haldi) 1/4 cup yogurt (dahi) 2 tablespoons olive oil 4 whole red chilies Sabut lal mirch) Pinch of asafetida (hing) 1/4 teaspoon nigella (onion seeds or kalonji) 1 teaspoons coriander seeds (dhania) 1/4 teaspoon fenugreek seeds (mathi) 1/2 teaspoon black pepper 1/2 teaspoon fennel seeds (saunf) 1 ½ cup baby spinach leaves (palak) Method Mix paneer, yogurt, turmeric and salt. Set aside. In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma. Crush the roasted seeds using a mortar or rolling pin. Set aside. Add oil to the same pan, at low-medium heat. Roast red chilies till they turn a darker color. Remove from pan and break each one into 2-3 pieces. Increase to medium heat; add asafetida, followed by paneer mixture. Stir fry for 3-4 minutes until most of the moisture has evaporated. Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat. Add all the dry spices and mix well. Serve warm achari paneer over a bed of spinach leaves. Tips Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.

19/02/2015

Dry Chilly Mushroom

Minutes to Prepare: 1-1.30 Minutes to Cook: 30-40 Number of Servings: 4 INGREDIENTS 200 to 250 gms white button mushrooms or baby portabella mushrooms, about 7 to 8.5 ounces 1 medium onion or 1 to 2 spring onions whites, halved or quartered and the layers removed, reserve the greens for garnish 2 to 3 green chilies, slit 1 small capsicum or red/green/yellow bell pepper (optional), chopped into squares 7-8 garlic cloves/lahsun, finely chopped 1 inch ginger/adrak, finely chopped 1 tbsp naturally fermented soy sauce or as required ½ tbsp sesame oil or any veg oil for the sauce ½ to ¾ tsp corn flour 1 to 2 tsp water ½ to 1 tsp sugar or as required salt and pepper as required oil for deep frying the mushrooms for the batter 5 to 6 tbsp whole wheat flour or all purpose flour 3 tbsp corn flour ¼ tsp black pepper or add as required salt as required water as required to make a medium consistency batter. INSTRUCTIONS Rinse and wipe dry the mushrooms. trim the stalks. Halve them if big in size and quarter them if smaller in size. Make a flowing medium consistency batter with the ingredients listed above "for the batter". heat oil for shallow frying in a kadai or wok. dip each mushroom slice in the batter and coat uniformly with the batter. add them to the medium hot oil and fry till they are slight golden and crisp. fry the mushrooms in batches and drain on paper towels to remove excess oil. in another wok or pan, heat sesame oil. add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute. add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges. add the soy sauce, salt, sugar, pepper and stir fry for half a minute. add the fried batter coated mushrooms and stir on a low to medium flame sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms. switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. you can also garnish with spring onion greens while serving.

18/02/2015

Paneer Manchurian

Minutes to Prepare: 1-1.30 Minutes to Cook: 30-40 Number of Servings: 4 Main ingredients: 200 gms paneer/cottage cheese or tofu 1 small capsicum/green bell pepper - chopped or thinly sliced (optional) 1.5 cups veg stock or water ¼ or ½ tsp black pepper powder/kali mirch powder ½ cup chopped spring onion/scallion whites 1 green chilli/hari mirch, finely chopped ½ inch ginger/adrak, finely chopped 5-6 garlic/lahsun, finely chopped 1 tsp chopped celery 2 tsp soy sauce 1 tsp sugar 1 or 1.5 tbsp tomato sauce 1 tsp apple cider or white vinegar salt as required oil for frying the paneer - about 4-5 tbsp oil a few spring onions/scallion greens for garnishing for the corn flour paste: 2 tbsp corn flour ½ cup water paneer marinade: 2 tbsp corn flour ½ tsp chopped ginger-garlic salt and pepper as required INSTRUCTIONS Mix all the ingredients for the paneer marinade. Add paneer to the marinade to the paneer. Toss the mixture well, so that the paneer is well coated with the marinade. Shallow or deep fry the paneer cubes in hot oil. Drain on paper napkins and keep aside. Remove the extra oil from the wok or kadai. When the oil becomes hot add the onions. Stir fry the onions on medium to high heat taking care that they do burn. Make the corn flour paste with water. Let the onions become translucent. Add the ginger, garlic, green chili and celery. Stir for some seconds or a minute. Now add the capsicum if adding them. Stir fry the capsicum also for 2-3 mins. Now add all the sauces, veg stock or water. Stir and simmer. Add the corn flour paste and let the sauce thicken. Now add the fried paneer cubes, vinegar, pepper and salt. Stir and simmer for a minute. Garnish Paneer Manchurian with spring onion green and Serve Paneer Manchurian hot with veg fried rice, asian veg rice or veg noodles.

18/02/2015

Gobi Manchurian Dry

Minutes to Prepare: 1-1.30 Minutes to Cook: 30-40 Number of Servings: 4 for the sauce: 1 small bunch finely chopped spring onion (scallions), approx ⅔ to ¾ cup finely chopped spring onions whites. reserve the greens for garnish 3 tsp finely chopped ginger 3 tsp finely chopped garlic ½ tbsp chopped celery, optional ¼ or ½ tsp black pepper powder 2 green chilies, finely chopped ½ or 1 tbsp soya sauce or add as per your taste 1 tbsp corn starch + ¼ cup water to make the corn starch paste 1 to 1.5 tbsp oil 1 & ½ cups water salt as required for the batter: 1 medium gobi/cauliflower 1 cup maida or all purpose flour 3 to 4 tbsp cornflour (corn starch) 1 tsp minced ginger-garlic or ginger-garlic paste 1 tsp soy sauce ½ tsp black pepper powder ¾ cup water oil for deep or shallow frying salt as required INSTRUCTIONS preparing the florets: Firstly clean and break the gobi in to medium sized or big florets. Boil water with salt and keep the florets in the salted water for 15-20 minutes. You can also boil the gobi for 3-4 minutes in plenty of salted water. Drain and dry on a clean cloth. making the batter & frying the florets: Mix all the ingredients listed for batter except for cauliflower. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside. Remove the extra oil and just keep about 1 to 1.5 tbsp oil in the pan. making the sauce: In the same pan, add chopped spring onions and stir fry till the onions turn translucent. Add the remaining ginger, garlic, celery and green chilies and stir fry for half a minute. Now add the soy sauce, black pepper and salt. Add 1½ cups of water and bring to a boil. Add 1 tablespoon corn starch to ¼ cup water and dissolve well. Make sure there are no lumps. Reduce the flame and gradually add the corn starch paste to the gravy and stir continuously. Keep on stirring the gravy while adding the corn starch paste. Simmer for 2-3 minutes till the sauce becomes thick and the corn starch gets cooked. Add the fried florets and stir. Simmer for a minute. Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi Manchurian hot with noodles or rice.

18/02/2015