Palak Paneer Kofta Curry

I am indeed a big fan of Paneer. I think most veggies would be..:). So here comes one more dish involving paneer. This recipe i learned just before my marrige, in the one and only cookery class i attented, but never tried it till now. Few days back while browsing through my old recipe collection(the list is so so big for recipes waiting to be tried), i stumbled upon this and remembered the yummy taste (the 1 small spoon aunty gave after the session ended) and that's it . I Bought spinach and made this delicious curry.

Ingredients:

For Koftas:

Crumbled(/grated) fresh paneer 50 gms
Finely chopped spinach 1 bunch
Bread slice 1
1 tbsp finely chopped mixed nuts (cashew n raisins)
1 tbsp cumin powder
Salt to taste
Oil for deep frying

For Gravy:

Finely chopped spinach 1 bunch
1 big onion grated
1 tbsp ginger garlic paste
2 pureed tomatoes
1 tbsp Khoya
2 tsp coriander powder
1 tsp turmeric powder
½ tsp chili powder
1 tsp garam masala powder
½ cup milk
1 tbsp Oil
Salt to taste

Method:

For Kofta's:

Heat 1 tsp of oil in a pan, stir fry the spinach for a few minutes until it gets soft,let it cool.
Mix the bread slice (edges removed) with spinach and make it uniform like dough.

Mix paneer, cumin powder, nuts and add salt to taste(a pinch only). Roll it into small smooth balls.

Now take small portion of the spinach in your palm and stuff the paneer balls in it.
Then make round shape koftas out of it. This one is a bit tricky as spinach mixture is very loose and its a bit tough to handle it.

Finally deep fry these koftas in hot oil till they turn brown. Drain and set aside.



For Gravy:

Puree the spinach in the mixer.
Heat oil in a wok, add ginger garlic paste and fry for some time.
Add grated onions and saute till it leaves oil.
Add all the dry powders ,palak puree and saute for some more time.
Then add pureed tomatoes, khoya, salt. Slowly add milk, stirring continously and cook till done.
Add water as required to make a thick gravy.

Serving:

First place kofta's in the dish and then add the gravy over it.
Garnish with whipped cream .
Serve hot.

Tips:

Add kofta's to gravy just before serving,as they may break.
If the palak dough gets very wet (as it happened with me),you may add 1 tbsp gramflour(besan) to it, so as it becomes manageble.

***********************
Sending this to CFK: MILK products, as its paneer with khoya n cream. And its healthy, my kids love it too..
Along with Vermicilli kheer

Posted by Neha 21 comments

Labels: gravy, paneer, spinach

Dum Aloo

Nowadays its raining here always. Everyday i feel like eating something hot and spicy..hehe So while shopping vegetables in the Wet Market, when i saw these cute little potatoes i couldn't resist myself . And now, what could be better use of these cuties, then making spicy and flavourful Dum aloo or Aloo dum pukth.
This is one of the dishes ,that we often get to see in Indian resturants. The speciality of this recipe is all the spices that are added to it, along with our always beloved POTATO, which makes it a perfect family favourite.
Back in India, i use to make it using Dum aloo masala, but this time its without masala powder and its indeed better.

Ingredients:

Small potatoes 1/2 kg
Medium size onion (grated) 1
Fine yogurt (curd) 2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste

Spices:
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2

For garnish:
Few coriander leaves
Green spring onion


Method:

Take all the spices and grind it in a blender to make fine powder.

Prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil or microwave them till half done.
Peel the potatoes and dry them on a cloth. Then heat the ghee or oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside,it gets golden brown. Drain and set aside.

Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it(so as the masala seeps inside the potatoes). Switch off the gas after 4-5 minutes (before first whistle).

Decorate it with green coriander leaves and serve hot with parathas or rice ..

Note:
I did half boiled the potatoes ,so as there's no need to deep fry them for long. But in authentic recipe we do not boil, and directly deep fry the potatoes.

****************************
Sending this to RCI: Lucknow started by Lakshmi

Posted by Neha 16 comments

Labels: gravy, potato

Green Peas Usal

After the SWC: Maharashtra roundup, i took a small break, as suggested by my hubby.. But though i was on a break, still i couldn't keep me away from the blogsphere. I didn't had any post published in my blog but browsing other blogs was goingon, as it is...hehe.And alongwith it trying out the recipes too.
So, from those tried recipes here comes Usal ,as contributed by EC of Simple Indian Food during SWC: Maharashtra . I did had dried green peas for a long time, but didn't knew exactly how to cook it. But after reading hers and others contributors recipe, realised that a lot a other dry beans or peas can also be used to make Usal on similar terms.

Ingredients:

Dried green peas 2 cups(soaked overnight)
1 tbsp oil
1 tbsp shredded dry coconut,
1 onion chopped
1 tsp cumin seeds and mustard seeds
4 green chilies,chopped finely
4-5 small garlic cloves,chopped
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Tamarind ,small lemon sized soaked in water
Salt to taste
Coriander leaves finely chopped

Method:

Cook the green peas in pressure cooker till soft.
In a skillet, lightly roast dry coconut and cumin seeds.
Heat oil and add mustard seeds.
When they splutter, add asafoetida, turmeric powder and garlic and green chillies. Add onions pieces and fry till they look translucent
Then add tamarind juice, cooked peas ,coconut ,salt and all the other spices.
Add some water if required and cook for some time till you get a thick gravy.
Mix well and cook further for 5 minutes.
Garnish with coriander leaves and serve with rice or chapati.



Or,
you can have it as chat.
Spread out this gravy on a plate, add some sweet chutney and green chutney as per taste. Add lots of sev to it and finely garnish with coriander leaves.
Serve immediately .
*******************
Sending this to MLLA Seventh Helping at Cooking4allseasons.
And to Lentil mela at Ashwini's spicy cuisine

Posted by Neha 9 comments

Labels: gravy

Healthy Palak Tofu

Posted by Neha 12 comments

Labels: gravy, healthy, spinach, tofu

Marwari Shahi Gatta Kadhi

Though i'm a Rajasthani, but seriously i don't know much of rajasthani cooking. I ate everthing my mom made, but was never much interested in its recipes. And as we were born and brought up in a cosmopolitan city, all the cusines from all parts of india were so mixed up that we could hardly differenciate. For us south indian idli dosa, gujrati dhokla or gatta kadhi or punjabi chole ,these all were our regular meals.So when this event RCI Rajasthan was accounced, and i read comments that people don't know much about rajasthani cuisine, i was in the same plate.....haha
But hey, i know some, so here goes my first one...

Ingredients:

For the gattas

3/4 cup Bengal gram flour (besan)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/2 tspn ajwain (carom seeds)
a pinch baking powder
2 tsp oil
salt to taste

For the kadhi

2 cups curds, beaten
1 tbsp Bengal gram flour (besan)
4 to 6 curry leaves
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)

1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
2 tsp oil
salt to taste

For garnish

2 tablespoons chopped coriander

Method:

For the gattas

Combine all the ingredients for the gattas. Knead into a firm dough using 1 to 2 tbsp of water.
Knead well, rest it for 10 minutes and then divide into three or four equal portions, roll them in cylindrical shape

and then boil in water until cooked( 7 to 8 minutes,Drain )

Take off and cut into small pieces.


Deep-fry these pieces in medium hot oil until lightly browned. Remove and leave aside.(I sometimes avoid the step of deep frying gattas ,instead shallow fry them while making kadhi)

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water,turmeric powder,chilli powder and coriander powder and mix well so that no lumps remain.
Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida and curry leaves. (here can now add gattas too, if not deep fried previously)
When the seeds crackle add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split and stir fry until it returns to medium thick consistency Keep aside.
Mix in fried gatte, bring to a boil. Finally put the tadka of red chilly powder,top with cut green coriander leaves(for garnish) and serve hot with missi roti or parathas.

This is my first entry for RCI:rajasthan, hosted by Padmaja of Spicyandhra.

Posted by Neha 12 comments

Labels: gravy

Chole (Spicy chick peas)

This weekend some of my guests came for dinner , so i did prepared it for the dinner.The way it looked good, it tasted equally good too. Basically this recipe too, i learned from my mom, with a little bit variations here and there. I learned it when,i think i was in 10th standard, and my mom left me with my father and kitchen alone,and went out of station for some work.I just asked her the recipe and noted down in the diary for the reference(with a lot of other ones too). And then,i did made this first time in her absence :) Here it goes.....


Ingredients:

2 cups chick peas or kabuli chana
1 tsp eating soda,
1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)

2 tomato pureed
1 medium size red onion
2 florlets of garlic
1 inch ginger
2 green chillies
1 tsp cumin seeds
2 bay leaves
1 stick of cinnamon,
1 whole big cardamom,
3-4 cloves,
2 tsp chana masala(optional),
1/2 tsp. garam masala
1 tsp. coriander seed powder
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds
salt to taste
2 tbsp oil
Coriander leaves(for garnish)

Method:

In a big vessel put water, soda,little salt and Chick peas.Soak this over night.
In it ,drop the small pouch containing tea leaves,half of ginger grated and pressure cook,till the chick peas becomes soft(i usually ,after a whistle,let it simmer for about 15 minutes),
When cooked discard the tea leaves pouch.

Gravy:

Grind chopped onion,chopped ginger, garlic, green chillies, in mixer.
Add oil in a heavy pan.
Add cumin seeds, cinnamon ,cardamom,bay leaves and cloves,and allow it to splutter.
Then add the onion paste and cook.
Add all dry powders and salt(Add a little as already added while boiling) .
Mix it very well, and stir till oil seprates.
Add pureed tomatoes in prepared paste and cook until oil separates.
Now add this paste into cooked chole.
Close the pressure cooker again for 1 whistle.
Sprinkle garam masala on top of it.
Garnish with chopped coriander leaves.
Serve it hot with puri,roti or with bhatura.
*******************
Sending this to MLLA Seventh Helping at Cooking4allseasons.

Posted by Neha 11 comments

Labels: gravy

Mutter Paneer

And here comes the recipe for my one of the favourite curry, mutter paneer. I like it because its very spicy to eat . Actually i like paneer in any form, even eating it raw as such, and that too home made paneer , vow, you have a gurantee that you are eating something fresh and pure. Paneer is very healthy, rich in proteins, less on trans fat, and gives richness and flavor to any dish that it goes into. The first time i ate this mutter paneer was when one of my south indian friend,(she cooks north indian dishes so well) asked me ,that i should definately try this,and cooked it specially for me.



Ingredients:

200 gm paneer (cubed)
100 gms Green Peas (mutter)
1 teaspoon cumin seeds (jeera)
2 small onion (coarsely chopped)
6 7 cashewnuts
1 inch ginger
2 3 cloves garlic
1 small cinnamon stick
1 tsp poppy seeds(khas khas, optional)
1 tbsp kasoori methi(dried fenugreek leaves)
3 4 green chilies (or according to taste )
2 tbsp ghee(clarified butter) for frying

2 big tomato pured
2 tsp kitchen king powder(optional)
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala powder
salt to taste
coriander leaves (finely chopped)for garnish.


Method:

Take a pan, put ghee(or you can use oil),satue the paneer cubes till lightly golden brown ,set aside.
In same ghee add cumin seeds,cinnamon, allow it to sputter.
Add coarsely chopped ginger, garlic and green chillies, cook for few seconds.
Add cashewnuts and poppy seeds, fry; and then add onions. Fry till onions turn transparent.
Crush kasoori methi with hands and add to it.
Add about half a cup of water n switch off the gas, leave for about half an hour.
Blend it in a mixer, to make puree.

Put 1 tsp ghee/oil in a pan, add the puree, cook for about 3 4 minutes.
Add tomato puree, all the powders and peas, cook till the oil separates.
Now mix the paneer cubes and add salt to taste, add water to get desired consistency,bring to a boil.
Garnish with chopped coriander leaves..
Serve hot with Jeera fried rice or paratha.


*********************
I am sending this as my entre for the monthly mingle20:Bollywood Cooking , hosted by Meeta K.
And also to Paneer a delicacy hosted by vandana.
Also sending this to MLLA Seventh Helping at Cooking4allseasons.

Posted by Neha 8 comments

Labels: gravy, paneer

Green gourd(lauki) kofta

I like this recipe very much, this is my mom's recipe,and i like it as it is..
Actually Lauki, is a very healthy vegetable (even given to infants, easily digestable), but people mostly don't like it much..
Apart from these kofta's lauki chana and its stuffed parathas are also too good to eat...



Ingredients:

For Koftas :
Grated lauki (sorakkai) - 2 cups, firmly packed (Peel the gourd, remove the core and coarsely grate the flesh
Green chillies 2 to 3 chopped finely
Ginger 1 tsp, minced
Besan (gram flour) to bind
1/4 tsp baking soda
Salt to taste
Raisins and/or chasenuts
Oil for frying

For Gravy :
Oil 2 tbsp
Onion 2 grated
Ginger-garlic paste - 2 tsp
Chilli powder 1 tsp or to taste
Turmeric powder ½ tsp
Coriander powder 2 tsp
Tomatoes - 2 pureed
Garam masala powder 1 tsp
milk 1/2 cup
Salt to taste
Fresh cream or malai to garnish

Method:

For Koftas:
Squeeze the grated lauki tightly with hands,so that all the water in it is removed. Keep the water aside(very nutritious, should not waste)
To the lauki,add chillies,salt, ginger,baking soda and just enough besan to bind .
Shape into lime size balls putting 2 3 rasins or cashew in between and deep fry in moderately hot oil (take care to ensure that koftas are not raw in the centre) till golden brown.



For Gravy:
Heat 2 tbsp oil in a kadai and fry onions till they turn golden brown to this add garlic ginger paste, chilli powder, turmeric, coriander powder, and fry for few minutes.
Then add tomato to the above and fry it for few minutes till the tomatoes are soft. Add the lauki juice and salt to taste, then add milk stirring continously and bring to a boil.
Just before serving, simmer the gravy for 5 minutes and pour over the koftas. Garnish with cream or malai.
Serve hot..

Nutritious Tip:
The lauki juice is very good for marks left after rashes or allergies, just drink a glassfull in morning...
Also its very good in treating UTI.

Posted by Neha 2 comments

Labels: gravy

Egg Curry

Basically i am a vegetarian, but as i feel that there lack of protein in vegetarian diet, and that's even more for kids ,that protein is essential, so i'm switching myself and my family to be eggitarian...

So here goes my first boiled egg recipe, (apart from omlette n bhurji's), courtsery my friend Neetu, hope you like it...



Ingredients:

4 Eggs boiled
1 onion chopped finely
1 tomato (pureed)
3-4 flakes of garlic chopped
1-2 green chillies chopped
2 tbsp chopped coriander leaves
Salt To Taste
1 tsp Red chilli powder
3/4th tsp turmeric powder
1 tsp coriander powder
3/4 tsp garam masala
1 tsp cumin powder
2-3 tbsp vegetable oil / ghee

Method:

Remove the shell of boiled eggs & keep aside.
Heat oil in a kadhi or wok and add onion, garlic ,green chillies and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and

add tomato puree. Fry till it starts leaving oil.
Add all the masalas(spices), expcet garam masala, cook for a while.
Now add the boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Posted by Neha 0 comments

Labels: Egg, gravy

Paneer Capsicum

Ingredients:

250 gms Paneer
250 gms Capsicum
2 big Onions
3 big Tomatoes (pureed)
1 tbsp Ginger - Garlic paste
1 tsp Jeera
2 tsp Red Chilli powder
1 tsp Haldi powder
2 tsp Coriander powder
1 tsp Garam Masala
1 cup Milk
1/2 cup Cream

Method:

Grate the onions. Cube the paneer. Slice the capsicums. In a kadai heat oil, and add
jeera. When it splutters, add the grated onions and fry till pink.
Add the ginger - garlic paste and fry for some more time. Add the sliced capsicum
and fry for 2 minutes. Add all the powder masala and fry.
Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let
it cook in the masala.
Finally add the milk and the cream(stirring continously). Cook for 5 minutes. Garnish with coriander, serve hot.

Posted by Neha 4 comments

Labels: gravy, paneer

Roasted tofu

Ingredients:

1 8 oz pake of firm tofu
2 Tb.spoon fresh curd
3 big tomatoes
3 onion thinly sliced
1 Tb. Spoon Garam masala
2 Tb. Spoon crushed coriander & cumin Powder
1 1/2 Tb Spoon Red Chili powder
1/4 Tb Spoon Haldi Powder
1/4 cup fresh Cream
2 Tb Spoon Butter
4 Tb Spoon Ghee
Salt to taste
Fresh thinly cut coriander leaves

Method:

Cut Tofu in cubes and fry it in Ghee until it is little brown.
Spread curd on fry Tofu.

Put Tomatoes in warm water for 5 minutes & then cut it roughly.

Heat the pan and put Ghee in it. Put onions and saute till it become transparent.
Add Garam Masala, Coriander & Cumin Powder, Red Chili Powder, Haldi & Salt , Saute for one minute.
Add Tomatoes and saute for 5 minutes or until Ghee leaves the sides of pan.
Add one cup of water and cream. Leave it on slow fire for some time and then add butter .
Add Tofu in it and leave it for 2 minutes.
Remove from the fire and decorate with fresh coriander leaves.

Posted by Neha 0 comments

Labels: gravy, tofu

Daal makhani

Ingredients:

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
chopped coriander leaves
4-5 flakes Garlic paste
2-3 red chillies
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai) or use sour cream
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
Salt to taste

Method:

Soak rajma and urad dal in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.

For tadka:
Now in kadhai heat butter, splutter cumin seeds,red chillies and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder & salt) and fry again for a moment.

Add this tadka in daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Eat this hot with laccha paratha, naan or rice.
Happy cooking...
*******************
Sending this to MLLA Seventh Helping at Cooking4allseasons.

Posted by Neha 1 comments

Labels: daal, gravy

Paneer Tikka Masala

Ingredients:

Paneer - 200 gms

For the Marinade:

Ginger-garlic paste - 1/2 tspn
chat masala powder - 1/2 tspn
Coriander powder - 1/4 tspn
Jeera Powder - 1/4 tspn
Lal Mirchi powder - 1/2 to 1 tspn
salt to taste
Thick curds - 1 tbspn
Red or Orange Food Color - optional.

For the Gravy:

Ginger -Garlic Paste - 1 tspn
Onions - 2 medium,
Tomato - 3 medium
Cashewnuts - 8 whole nuts
Butter - 2 tspns
oil - 2 tspns
Whole Jeera - 1/2 tspn
Jeera Powder - 1 tspn
Dhaniya Powder - 1 tspn
Kashmiri Chilli powder - 1 to 2 tspn.
Garam Masala powder - 3/4 to 1 tspn.
Kasoori Methi - 1 tspn
salt to taste.
Fresh Coriander Leaves for Garnishing.

Method:

Marinade:

Combine all the ingredients & make a thick paste.
Dice the paneer to larger cubes & coat the paneer evenly.
Set it aside for 45 mins in the refrigerator.
Heat a flat Tava, grease it with oil & place the Marinated Paneer cubes on it & shallow fry till crisp & turn it & cook the same way on the other side also.
(First, it might appear to stick on the Tava, but will later crisp evenly;
Alternatively, u cud grill it in the oven)

Note: Instead of all the above dry masala powder, u cud try 'MDH Tava Fry Masala powder';
If ur using this Masala powder, Mix 2 tspns of the Tava fry Masala powder, with Ginger garlic paste, Kashmiri chilli powder & curds.(This Masala already contains salt, & so adjust accordingly).

Gravy:

Blanch the tomatoes , Peel & keep it aside.
Blend the onions to paste, with the cashew nuts.
Blend the blanched tomatoes seperately.
In a kadai, Heat butter in medium flame & add Jeera to it. Once the Jeera turns golden, add the Onion- Cashew paste & ginger-garlic paste & cook well till the raw smell goes. Then, add all the dry powder(except Kasoori Methi) & cook for 2 mins.
Add tomato puree & cook till the gravy thickens for abt 7 mins to 10 mins in medium flame.
Add the Kasoori methi
Prick the cooked paneer gently once,with a fork in the centre.
Now, slowly add the cooked paneer cubes & cook for abt 3 mins.
Garnish with coriander leaves.
Seve hot.

Posted by Neha 3 comments

Labels: appetizers, gravy, paneer

KADAI PANEER

Kadai paneer

Ingredients:

20 ml Vegetable oil
15 g Coriander seeds
250 g Indian Cottage cheese
2 Green peppers
1 tsp Kasoori methi
A bunch Coriander leaves
2 Red chillies (whole)
5 g Coriander seeds
30 g Garlic
45 ml Vegetable oil
1 tsp Red chilli powder
½ tsp Turmeric powder
6 Tomatoes
½ tsp Salt to taste

Method:

Gravy:

First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes
Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.
Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.
Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Paneer:

Cut 250g of paneer into 1cm cubes.
Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

Cut the green peppers into squares of a similar size as the cheese.

Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the gravy.
Add a large pinch of Kasoori Methi to the pan, and stir.
Finally, roughly chop a small bunch of fresh coriander.
Add a handful of chopped coriander to the pan.
Add half a teaspoon of salt.
Stir for a further 30 seconds and then serve.

Posted by Neha 0 comments

Labels: gravy, paneer

Manchurian balls

Ingredients:

For manchurian balls:

Carrot small(grated) - 3 nos
Cauliflower small(grated) – 1 no
Small Cabbage (grated) – 1 no
Green chillies(finely chopped) – 2 no
Allpurpose flour(Maida) - 1 tbsp
Ajinomoto - ¼ tsp (optional)
Black pepper powder – ½ tsp
Salt - ½ tsp
Corn flour - 2 tsp
Oil for deep frying

For Manchurian sauce:

Oil - 2 tbsp
Ginger paste -1 tsp
Garlic paste - 1 tsp
Worcestershire sauce - 1 tbsp
Tomato sauce - 1 tbsp
Soya sauce - 2 tbsp
Vinegar - 2-3 tsp
Green chillies (finely chopped) - 3-4 nos
Salt - 1 tsp
Onion (finely chopped) – 1 no
Black pepper - ¼ tsp
Corn flour - 1½ tbsp

Method :

For making balls:
Put 1 tsp. salt in grated cabbage(also carrots n cauliflower) and leave it for 15 minutes. After that squeeze it to get the water off.
Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida.
Make balls of oval shape and roll them in dry maida.
Heat oil in a pan or a kadai.
Fry the balls till they become golden brown in colour.

For making Manchurian sauce:
Heat 2 tbsp. of oil in a pan or a kadai. Sauté onions and green chillies.
Add ginger and garlic paste and fry it for one minute.
Add the sauces, vinegar, salt and black pepper and cook for 1 minute.
Add 1½ cups of water and boil it and simmer for 2 minutes.
Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside.
While serving, boil it again and put the balls in it.
Cook for one minute.

Serve hot.

Posted by Neha 4 comments

Labels: chinese, gravy