Shahi Paneer
Ingredients
Paneer (Cottage cheese) 400 grams
Onion quartered2 large
Oil 2 tablespoons
Cloves 3
Black peppercorns 4-5
Cinnamon 1 inch stick
Bay leaf 1
Green chillies slit 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cashewnut paste 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar) a pinch
Garam masala powder 1/2 teaspoon
Salt to taste
Green cardamom powder 1/4 teaspoon
Method
Cut the paneer into half inch wide and one inch long pieces.
Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.
Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat
so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.
Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till
the water from the yogurt gets absorbed.
Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and
stir gently to mix. Sprinkle green cardamom powder and serve hot .
Garlic Naan
Ingredients
2Cups Refined Flour
1 tbsp. Oil
1/2 tsp Baking soda
1tspSugar
1/2 tsp salt
1/4 cup curd
Method
Mix all ingredients and rest for 4 hours and roll oblonged and wet with water and grated garlic and coriander leaves and roast on non stick tawa and when done apply butter and serve hot.
Sirke Wale Pyaaz
Ingredients
•15-20 small red onions or shallots
•1 tsp white vinegar or apple cider or balsamic vinegar
•¼ cup water
•¾ tsp salt or as required
Method
1.peel and rinse the onions.
2.place all the onions in a glass jar or ceramic jar or any non reactive jar.
3.add the vinegar, water and salt to the onions.
4.shake the bottle.
5.let the onion sit in the vinegar-salt solution for 2-3 days.
6.shake the bottle 2-3 times in a day.
7.serve the sirke wala pyaaz with any indian main course.
8.refrigerate after the onions are pickled.
Ingredients
Paneer (Cottage cheese) 400 grams
Onion quartered2 large
Oil 2 tablespoons
Cloves 3
Black peppercorns 4-5
Cinnamon 1 inch stick
Bay leaf 1
Green chillies slit 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cashewnut paste 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar) a pinch
Garam masala powder 1/2 teaspoon
Salt to taste
Green cardamom powder 1/4 teaspoon
Method
Cut the paneer into half inch wide and one inch long pieces.
Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.
Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat
so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.
Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till
the water from the yogurt gets absorbed.
Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and
stir gently to mix. Sprinkle green cardamom powder and serve hot .
Garlic Naan
Ingredients
2Cups Refined Flour
1 tbsp. Oil
1/2 tsp Baking soda
1tspSugar
1/2 tsp salt
1/4 cup curd
Method
Mix all ingredients and rest for 4 hours and roll oblonged and wet with water and grated garlic and coriander leaves and roast on non stick tawa and when done apply butter and serve hot.
Sirke Wale Pyaaz
Ingredients
•15-20 small red onions or shallots
•1 tsp white vinegar or apple cider or balsamic vinegar
•¼ cup water
•¾ tsp salt or as required
Method
1.peel and rinse the onions.
2.place all the onions in a glass jar or ceramic jar or any non reactive jar.
3.add the vinegar, water and salt to the onions.
4.shake the bottle.
5.let the onion sit in the vinegar-salt solution for 2-3 days.
6.shake the bottle 2-3 times in a day.
7.serve the sirke wala pyaaz with any indian main course.
8.refrigerate after the onions are pickled.
No comments:
Post a Comment