Paneer Butter Masala

This dish a North Indian dish and one of the most popular dish in India. This dish stomach filler as it contains paneer, butter, etc. so diet lovers would like to avoid it but still I am sure they may not resist it.

Ingredients:

Paneer - 250 gms (cubed)

Fresh Cream - 3 tbsp

Kasuri Methi (Dry Fenugreek Leaves) - 1 tbsp

Sugar - 1 tsp

Ghee - 2 tbsp

Salt to taste

Coriander Leaves for garnishing

For Onion paste:

Onions - 2

Garlic Cloves - 3 to 4

Ginger - 1 inch

Cumin (Jeera) Seeds - 1 tsp

Cinnamon (Taj) Stick - 1 inch

Cloves - 3

Green Cardamoms - 3

Bay Leaf - 1

Poppy Seeds (Khus-Khus) - 1/2 tbsp

For Tomato Paste:

Tomatoes - 3

Cashews - 8 to 10

Garam Masala Powder - 1 tsp

Kitchen King Masala - 1 tsp

Dry Mango (Amchur) Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Red chilli Powder - 1 tsp

Method:

Grind the ingredients of onion and tomato to fine paste separately and keep aside till required.

Take 1 tbsp of ghee, heat in a pan, saute the paneer cubes in it till golden brown; now take 1 cup hot water add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10 to 12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 1 tbsp of ghee in a same pan, add onion paste and fry it for 7 to 8 mins. Stir continuously the paste so it doesn't stick in the pan. Add crushed kasuri methi and sugar, stir for another min. Now add tomato paste and stir well, let it cook for 5 mins. Stir occasionally.

Increase the heat to medium and add a cup of water, salt to taste and mix it well. Cover with lid and cook for another 5 mins. Now add the paneer cubes and fresh cream. Simmer the gravy and let it cook uncovered for another 5 mins.

Switch off the flame and garnish with coriander leaves. Serve hot with Roti or Rice. Enjoy...

Vegetable Frankie

Veg. Frankie is slowly becoming very popular on streets of Mumbai. The recipe presented here is of Indian style. It is healthy food because it contains lot vegetables and rolled in wheat flour. Kids who do not like to eat vegetables will love to eat VEG. FRANKIE.

Ingredients:

For the Rotis:

Wheat Flour - 1 cup

Oil - 2 tsp

Salt to taste

Luke warm water

For the Filling:

Onion - 1 finely chopped

Tomato - 1 finely chopped

Green Bell Pepper (Capsicum) - 1 finely chopped

Cabbage - 2 tbsp shredded

Carrot - 2 tbsp shredded

Coriander Leaves for garnishing

Tamarind & Date Chutney - 1/2 cup

Green Chutney - 1/2 cup

Lemon Juice to taste

Salt to taste

Grated Cheese

Method:

For making the Rotis:

Take the flour in a big bowl and add salt and oil to it and mix it well. Now add the luke warm water, little at a time and make smooth dough. Keep aside for 15 mins. After 15 mins roll the dough into lemon size balls and flatten these balls with wooden roller on wooden surface to make chapatis.

Heat the tava and cook the roti only one side don't flip the roti. Pour oil around the roti. Lift up the edge of the roti lightly to check if its cooked well. If you see light brown sports your roti is ready. Remove from flame and keep inside the covered box, so roti remains soft. Perform this with all the balls and keep aside.

For the Filling:

Take a bowl put all the vegetables, salt and lemon juice, mix it well and garnish with coriander leaves. Your filling is ready. Now we go to the assembly of the wraps.

Heat the tava, place the uncooked side of the roti and cook on low heat. Now place a spoonful of the filling in center of the roti. Top it with some tamarind and green chutney according to your taste. Put some cheese. Now fold the either sides of the roti in an over lapping manner. Remove from the tava and serve hot with tomato ketchup.

Note:

Instead of rotis you can also use readymade wheat or corn Tortillas.

Vegetable Jaipuri

Vegetable Jaipuri is a North Indian dish from Rajasthan. The Indian state of Rajasthan is very famous for its colourful dressing and handicrafts and so these dish keeps on the tradition of Rajasthan . It has a perfect blend of vegetable and spices which makes it different and delicious.

Ingredients:

Vegetables:

Green Peas - 1 cup

Carrot - 3/4 cup chopped

French Beans - 1/2 cup chopped

Green Bell Pepper (Capsicum) - 1/2 cup chopped

Cauliflower florets - 1/2 cup

Potato - 1/2 cup chopped

For Paste:

Onion - 1 chopped

Tomato - 1 chopped

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Cashew Nuts - 10 whole

Spices:

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Cloves - 5

Cinnamon stick - 1 (around one inch)

Other Ingredients:

Salt to taste

Coriander leaves for garnish

Ghee - 2 tbsp

Method:

Combine cumin and coriander seeds in a small skillet and dry-roast over medium heat. Now combine cumin-coriander seeds, onions, tomatoes and cashew nuts and blend into smooth paste and set aside.

Heat ghee in a saucepan over medium-high heat, add cloves and cinnamon and stir for few seconds. Now add all chopped vegetables and saute for 5 mins on medium heat. Add the paste and 1/2 cup of water, red chilli powder, turmeric powder, salt and mix it well. Cover with the lid and cook on medium heat until vegetables are tender. Garnish with coriander leaves.

Serve this dish with anykind of Indian Bread.

Hara-Bhara Mirchi

Sometime back I had seen the recipe for this on web but never got a chance to make it, infact I even forgot where I had seen it. I thought of making it with whatever I had in my memory and added ingredients to my taste and based on my gut-filing. Believe me it taste awesome and I think you can make this with any kind of mild pepper.

Ingredients:
Anaheim Peppers - 3
Roasted peanuts - 3/4 cup coarsely crushed
Turmeric powder - 1/4 tsp
Cummin-Corainder (Dhana Jeeru) powder - 1 tsp
Dry Mango (Amchur) powder OR lime juice - 1 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method:
Cut the peppers lengthwise and remove all seeds. Mix together crushed peanut, turmeric, cummin-corainder, red chilli, dry mango powder, salt and little oil in a bowl. Fill the mixture in the pepper. Coat outerside of the pepper with little oil. Place peppers in a microwave safe dish and microwave high for 2-3 mins. Heat the oil in flat pan and then place semi cooked peppers in it and cook till the pepper turns light brown.

Hara Bhara Mirchi is now ready to serve.

I am sending this recipe to WYF series is "Salad/Starters/Soups" hosted by Easycrafts.

Paneer Bhurji

My hubby talked about his college days were he used to have paneer bhurji with Pav in canteen. So I thought to prepare it for him to make him recall his college days. He enjoyed it and so did I, hope you will enjoy too.

Ingredients:

Paneer - 1/2 Lbs. grated

Onion - 1 finely chopped

Tomato - 1 finely chopped

Green chillies - 2 finely chopped (or to taste)

Ginger garlic paste - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - chopped for garnishing

Salt to taste

Oil - 1 tbsp

Method:

Heat oil in a pan, add onions and ginger garlic paste fry till onions are translucent. Add the chillies and tomatoes fry till they are soft. Add turmeric and garam masala powder, salt and little water so that all the masalas mix well. Add the grated paneer and fry for 5 mins, till the paneer blends into the masala. Garnish with chopped coriander and serve.