Palak Paneer

Best Recipe So far:) 

Ingredients:

• 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
• 1/3 lb paneer
• 2 medium tomatoes, pureed
• 1 teaspoon chopped ginger
• 1 teaspoon coriander powder (dhania)
• 1/2 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chili powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed (jeera)
• Pinch of asafetida (hing)
• 1/2 teaspoon salt, or to taste
• 2 tablespoons of whole wheat flour
• 1/3 cup heavy cream
• 1/2 tomato thinly sliced to garnish

Method:

1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
2. blend the tomatoes and ginger to make puree.
3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
4. Mix whole-wheat flour with heavy cream and set aside.
5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
9. Add heavy cream mixture and let this cook another four to five minutes.
10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Suggestion

You can replace the heavy cream with 1 1/2 cups of milk.

http://www.manjulaskitchen.com/2007/01/05/palak-spinach-paneer/

No fry gobhi manchurian

Ingredients:

• Cauliflower – 1 no (medium-sized; cut into florets and soaked in hot salt water)
• Ginger – 1″ long piece; finely chopped/minced
• Garlic – 10-12 pods; finely chopped/minced
• Spring Onion Shoots – 10-15 nos (chopped to 1/2″ pieces)
• Soy-sauce – 1 tbsp
• Tomato ketchup – 1 tbsp
• Red pepper sauce (optional) – 1-2 tbsps (as per your taste)
• Hot Water – 1 1/2 cups (omit if making a dry, crispy version)
• Salt – to taste
• Oil – 2-3 tbsps for shallow-frying the florets + 1-2 tbsps for the manchurian

For the coating:

• Maida/All-purpose flour – 5-6 tbsps
• Cornstarch powder – 3-4 tbsps
• Soy-sauce – 2-3 tsps
• Red Chilli powder – 1 tsp (alter to suit your taste)
• Salt – to taste

Procedure:

• Drain the water from the cauliflower florets, and transfer to a clean, dry bowl.
• Add all the ingredients mentioned for the coating – maida, cornstarch powder, soy sauce, red chilli powder, salt to taste, and toss the bowl so all the cauliflower florets are well-coated. Set aside for about 10 minutes to allow the florets to absorb some of that wonderful flavour. Since the florets are damp, the coating ingredients will stick on well, and easily.
• In a non-stick wok, heat the oil.
• Shallow-fry the marinated cauliflower florets till they turn golden brown on the edges and tips.
• Transfer to a clean plate covered with a tissue to absorb any excess oil.
• In the wok, heat some more oil.
• Add the finely chopped ginger and garlic. Saute for half a minute.
• Throw in the cauliflower florets and spring onions, and fry for a minute.
• Lower the flame and add the tomato ketchup, soya sauce, red pepper sauce, more salt to taste (if required).
• Immediately pour in the hot water, and cook this gravy over a low flame for about 3-4 minutes. The cornstarch powder that you added to the florets initially helps thicken the gravy, so your gravy doesn’t really need any other agent to thicken up.
• Bring the gravy to a boil on a low flame, about 3-5 minutes at the most.
• Lastly, add the soya sauce and allow to boil another minute on a low flame, before you remove from flame.
• Serve hot with noodles or rice. I served mine with vegetable hakka noodles, and like I said earlier, it was a marriage made in heaven! Will definitely be posting the veg hakka noodles soon, so watch this space.

 http://cookcurrynook.wordpress.com/2010/09/28/no-fry-cauliflower-manchurian-gravy/


have to try this one too
http://www.yaio.net/food/2011/09/07/gobi-cauliflower-manchurian-recipe-deep-fry-and-no-fry-dry-and-gravy-manchurian-recipe.html

Lahsuni Kundru

Kundru: 2 Cup
Garlic: 20 24 Cloves
Ginger 1 inch
oil: 1tbsp
Cumin 1/4 tsp
Sabut Lal Mirch 4- 6
Dhania Powder
Haldi: 1 tsp
Salt


Method
wash and cut kundru in quarters.
make a paste of 12 garlic and gginger.
Heat Oil add jeera sabut lal mirch and ginger garlic paste and cook for 1 min.
add rest of the garlic (mota mota chopped )  and cook for a min to lightly brown them
add kudru and cook till done stirring continuosly till risp.
Add dhania haldi and salt powder mix well.
garnish with hara dhania and serve.

Bhutte ke Cutlet

Frozen corn: 1 Cup
Onion: 2 Medium chopped
Green Chilli chopped
Ginger 2 Inch chopped
Fresh Coriander Finely Chooped
For Tadka:
Cumin: 1 tsp
Saunf: 1 tsp
Turmeric powder 1/2Tsp
Coriander powder 1tsp
Red chilli powder: 1 tsp
Garam masala: 1 tsp
Fresh Breadcrumb: 1/4 Cup
Lemon juice: 2 tbsp
Chaat masala: 2tbsp

Method:

1. Heat 2 tbsp oil and add cumin and saunf till it change colour.
2. Add chopped onion and saute
3. Add haldi, dhania, Garam masala and chilli powderstir to mix well
4. now add corn and let it cook  once done and dry remove from heat and grind it in food processor. Save a little corn  mixture to add later.
5. mix fresh bread crumbs and mix well to make dough .
6. divide it into sixteen pices and shallow fry.
7. Sprinkle lemon juice and chaat masala. and serve.:) make cocktail size and serve in a stick.

Mushroom Masala

 http://www.spicytasty.com/veggie-entrees-sides/mushroom-masala/

I have always wanted my gravy to taste like the one in restaurants. But I have never got that. Finally, with this mushroom masala, I got both the smell and taste as i want it to be. I got this mushroom recipe from my sister. She is a good cook and shares a lot of good recipes with me. I have not used tomatoes in this gravy. But for other dishes, you can follow the same method and just add the tomato puree to it so that you will get the desired taste for your gravy. You can also shred some cheese over it if you want a rich and delicious gravy.
Ingredients:

• Mushroom – 220 g
• Chopped onion – 2 cups
• Garlic cloves – 4
• Ginger – 1″
• Green chillies – 2
• Cashew nut paste – 3 tbsp
• Cardamom – 2
• Cloves – 2
• Bay leaf – 1
• Chilly powder – 1 1/2 tsp (adjust to taste)
• Garam masala – 3/4 tsp
• Curd – 3/4 cup
• Coriander leaves – a few
• Oil/Ghee/Butter – 2 tbsp

Method of Preparation:

1. Soak cashew nuts in water for 15 mins
2. Boil 2 cups of water and add onions
3. When the onions become soft, add garlic and chopped ginger. Remove from heat and keep it aside till it gets back to the normal temperature
4. Now drain them and grind to a fine paste along with cashew nut (after draining)
5. Heat oil/ghee/butter in a pan and add ground cardamom and cloves followed by bay leaf and saute for 2 minutes
6. Add the onion paste to it and saute for 3 minutes
7. Now add the red chilly powder, garam masala, salt, green chillies to the onion paste and combine them well. Leave it for 2 minutes
8. Simmer the heat and add curd to it and mix thoroughly
9. Keep on stirring at low heat for a minute and then add the mushrooms
10. Cook for 5 more minutes and remove from heat
11. Garnish with coriander leaves

Today I have tried Paneer Masala with the above method :)

Achari Paneer

Ingredients

1 cup paneer (cottagte cheese) cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup thinly sliced onions
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup fresh curds (dahi)
1 tsp plain flour (maida)

2 tsp dhania powder

1 tsp garam masala
3 tbsp chopped corriander(dhania)
1 tbsp oil
salt to taste

Method

1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or rotis.

Handy tip:

1. If it is sour, add 1 tsp of milk and serve.

 http://www.tarladalal.com/Achari-Paneer-1736r

Mung Dal k Kabab

1 cup yellow moong dal (split yellow gram)
1 cup boiled and grated potatoes
3 tbsp Finely chopped onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
1 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
salt to taste
oil for brushing
phudina chutney

Method

1. put the dal in a cup and cover with enough water till its soft then cook in a cooker in medium heat for one whistle only till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with the rest of the ingredients, except the oil, and mix well.
3. Divide the mixture into 4 equal portions.
4. Using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
5. Brush each kebab with a little oil.
6. Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
7. Cut into pieces and serve hot with phudina chutney.

http://www.tarladalal.com/Moong-Dal-Seekh-Kebab-30936r