Paneer Butter Masala

Paneer is a must ingredient in our diet atleast once a week. Last week I tried Paneer Salsa Tortilla Wrap, and this week it was Paneer Butter Masala. I have also posted before Peas Paneer akka Matar Paneer. Paneer Butter Masala is generally served with tandoori roti / Naan / Garlic Naan / Onion Kulcha in most of the restaurants. I love it with garlic naan. Paneer Butter Masala is paneer pieces dipped in onion tomato gravy flavored in butter. It’s a must try recipe.

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Here we go,

Ingredients:

  • Paneer – 250gms (Cut into cubes)
  • Onion – 2 big (Coarsely grinded)
  • Tomato – 2 big (grinded to puree)
  • Garlic – 5-6 flakes (finely chopped)
  • Cashew Nuts – 10 nos. (grinded with milk)
  • Green Chillies – 2 nos. (finely chopped)
  • Fresh cream – ¼ cup
  • Milk – ½ cup
  • Red Chilli Powder – 1tsp
  • Coriander Powder – 1 tsp
  • Jeera Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Sugar – ½ tsp
  • Kasuri Methi – 1 tsp
  • Butter – 4 tsp
  • Coriander Leaves – few chopped for garmish

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Method:

  1. Cut paneer into big cubes.
  2. Soak cashew nuts in warm milk for some time. Grind it to a smooth paste.
  3. Grind chopped onions with ginger garlic paste to a slightly coarse or smooth paste.
  4. Heat oil and add 2 tbsp butter and add green chilli, onion, garlic paste mixture and saute until it turns light brown and the raw smell goes.
  5. Add tomato puree and saute until the mixture becomes really thick and oil separates from the mixture. Saute the tomato mixture until it leaves the pan and make sure masala is not burning at any stage.Image
  6. Add roasted cumin powder, sugar, salt, coriander powder, red chili powder and turmeric powder and mix well.
  7. Add milk and boil it for approx ten minutes or till the oil separates and the gravy dries to make thick masala gravy.
  8. Now add the ground cashewnut- milk mixture and fresh cream. Add kasuri methi and garam masala.
  9. Add remaining butter and paneer pieces and give it a stir. Garnish with coriander leaves.

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Serve hot with Naan, Kulcha or parantha!!

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest

Chicken Gravy for Biryani

 

Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.

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Ingredients:

  • Chicken – 500gms, cut and washed
  • Big onions – 2, finely chopped
  • Big Tomatoes – 2, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Ginger -1 tsp, long chopped
  • Green chili – 3 nos, finely chopped
  • Whole black pepper – 1 tsp
  • Cumin seeds – 2 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Cinnamon stick – 1 piece
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Red Chili powder – 1 tsp
  • Coriander Cumin Powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste

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Method:

  1. Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
  2. Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
  3. Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
  4. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
  5. Garnish the gravy with coriander leaves.

Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!

Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. And remember to  follow us at Facebook, Twitter and Pinterest.

Cheers!

Cholle Bhature

Today I am here with a typical Punjabi recipe, “Cholle Bhature”. I have been eating cholle bhature since childhood. Needless to say that I learnt this dish from my mom.

Yesterday, there was a small get together at my mother’s place. Me, my husband, Nidhi, our bro, mom dad, everybody was there. And the menu was Cholle Bhature muahhh!!! Love you mom….

Cholle here refers to a spicy curry and bhature to fried flat bread. The below recipe would definitely taste different from one’s we eat in restaurants.

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Here we go with the recipe,

Ingredients For Cholle:

  • Cholle (white chickpeas) – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato- 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Tej Patta – 1 large
  • Cloves – 3-4
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Cholle Masala – 1 tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds, tej patta and cloves. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away and oil starts leaving in the side of the paste.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled Cholle and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Check the seasoning and add more salt or spice powders if required.
  9. Garnish with chopped coriander leaves.

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Ingredients For Bhature:

  • Maida (All pupose flour) – 1 cup
  • Sooji – ½ cup
  • Baking Powder – ½ tsp
  • Oil – 2 tsp
  • Curd – ½ cup
  • Ajwain – 1 tsp
  • Salt – 1tsp
  • Water

 Method:

  1. If bhaturas are to be made in the morning, then start a night before. If you plan to make bhaturas in afternoon lunch, then start in the same morning.
  2. Take a big bowl, and mix all the ingredients and make a soft dough. Cover it with a muslin cloth.
  3. Allow it to ferment for few hours atleast 6 hrs.
  4. Again knead the dough for two minutes.
  5. Form it in to 10 balls and roll them into 5-6 inch discs.
  6. Heat oil in a heavy base wok.
  7. Deep fry the bhaturas in the same way as we fry pooris. Serve the hot bhaturas with cholle.

Cholle Bhature is ready. You can serve it with onion and pickle as we see in restaurants.

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My mom served it with green chutney and mix salad of onion, tomato, cabbage, cucumber and green chilli with some rock salt and chat masala sprinkled on it!!

Enjoy!!

Nancy

 

 

Malvani Kombdi Wada

Kombdi Wada is a non-vegetarian dish from Malvan, southmost district in Maharashtra. Malvan dishes are mostly famous for spicy-ness and quirkiness in them. Kombdi wada is traditional chicken gravy and puri (wada) combined dish, served with onion, lemon and solkadhi.

Malvan is also home to beautiful virgin beaches and historical monuments like Sindhudurg fort. I visited Malvan for the first time after my marriage and it was heavenly.

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Ingredients:

For Chicken Gravy

  • Fresh Live Chicken – 1Kg
  • Onion – 4 Medium, finely chopped
  • Tomato  – 3 Big, finely chopped
  • Dry Coconut – 1 Cup, grated
  • Garam Masala – 2 tablespoon
  • Ginger Garlic Paste – 3 tablespoon
  • Malwani Masala – 2 tablespoon
  • Cashew – 10 nos., well soaked in water
  • Turmeric – 1 teaspoon
  • Oil – 2 tablespoon
  • Salt – to Taste

For Wada

  • Rice flour – 1kg
  • Jawari flour– ½ kg
  • Chana Dal flour – ¼ kg
  • Urad Dal flour– ¼ kg
  • Coriander powder  – 200gm
  • Jeera – 100gm
  • Methe powder – 2 tablespoon
  • Ajwain – 1 teaspoon
  • Fennel Seeds (saunf) – 1 teaspoon
  • Fresh Green Coriander  leaves – 2 teaspoon
  • Oil – for frying

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Method:

For the Chicken Gravy

STEP 1: Clean the Chicken

  1. Take fresh live chicken in a bowl; wash it under running tap water for, if any, impurities.
  2. Using a butcher knife, remove the unwanted skin from the chicken.
  3. Cut the chicken into small pieces.

STEP 2: Preparations

  1. Take another cooking pot and add 2 onions chopped and grated dry coconut. Cook them till the onion turns golden brown. Once done, turn off the gas and let it cool. Now transfer it to the mixer and grind it to make it a fine paste.

STEP 3: Procedure

  1. Take a big cooking pot and add two spoon full of oil to it. Add rest of the 2 chopped onions to hot oil. Let it cook for few minutes till the onion turns light golden brown. Now add tomato and ginger garlic paste to onion. Let it cook for few minutes till oil separate.
  2. Now add Malwani Masala and garam masala. Also add turmeric and salt. Mix.
  3. Now add some water to the gravy and then add chicken to it. Cook it for 10 mins if it is a broiler or cook for 1 hour if it is a gauti chicken. Keep stirring the chicken.
  4.  Now add the onion coconut paste which we had already prepared.
  5. Let chicken cook for 10 min.
  6. Add soaked cashew pieces to the ready Kombdi gravy.

For the wada

STEP 1: Preparations

  1. Take rice flour, jawar flour, chana dal flour, urad dal flour, coriander powder, jeera, methe seed powder in a cooking pot. Cook them for few minutes.
  2. Take the ready flour in a big mixing bowl. Add salt, bhuna jeera, Ajwain, fennel seeds (saunf) and freshly cut coriander leaves.
  3. Mix everything with your hand to make dough using luke warm water. Make sure the dough is not too hard or too soft.
  4. Make this dough atleast 7-8 hours before making the wada.

STEP 2: Procedure

  1. Heat oil into a wok for frying.
  2. Make small equal sized balls out of the dough. Put a plastic on the chapati board and roll each ball into a puri over this plastic.
  3. Place the puri into the hot oil for deep frying. Fry till wada gets golden brown from both the sides.

Voila!! it’s ready to savor 🙂

Serve it hot with Onion, lemon and Solkadhi.

Notes:

  • This recipe is best done with live chicken such as broiler or gauti chicken. Boneless chicken is best used for other chicken recipes such as butter chicken.
  • If onion coconut paste is difficult to grind, add some water to make it flow
  • Do not pressure cook the chicken to reduce the cooking time. It will take away the flavor and chicken can get overcooked.
  • Malwani masala can be made at home or it is easily available in market as well.
  • If you like you can add Turmeric and red chili powder in the wada flour.

Hope you guys like it and Happy Cooking 🙂

Nidhi

Black Chana Curry

The recipe of Black Chana Curry is easy to make. My mom used to cook this curry every Saturday. Reason being it is rich in iron which is necessary for every woman. So, have to eat it at least once a week. I definitely still try to follow the same regime of preparing this curry every Saturday!! Thank You Mom !! 🙂

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Ingredients:

  • Black Chana – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato – 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

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Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled black chana and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Garnish with chopped coriander leaves.

Black Chana Curry is ready !! 🙂

Black Chana Curry can be served with Indian breads like roti or paratha. It also tastes delicious with jeera rice.

Happy Cooking.

Nancy

Ghiya Ke Kofte

Many of us do not like to eat Ghiya (bottle gourd) ki sabzii.

However ghiya ke kofte is definitely a good choice to consume ghiya. This recipe tastes really good. It is very simple to prepare as well.

As now you must have understood that I have learnt most of my recipes from my mother. So, definitely this recipe also comes from her kitchen. 🙂

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Ingredients:

 For Kofta:

  • Ghiya (bottle gourd, lauki, doodhi) – 1 nos. medium sized (peeled and grated)
  • Chick Pea Flour (besan)  – ¾ cup
  • Malai  –  2 tsp
  • Salt  –  to taste
  • Red Chilli Powder –  ½ tsp
  • Ajwain  –   ½ tsp

For Gravy:

  • Onion –   2 medium sized (finely chopped)
  • Tomato –  2 medium sized (blended)
  • Ginger Garlic Paste –  1 tsp
  • Green Chilli –  2 nos (finely chopped)
  • Cumin Seeds –   ½ tsp
  • Salt – to taste
  • Red Chilli Powder –  ½ tsp
  • Turmeric Powder  –  ½ tsp
  • Coriander Powder  –  1 tsp
  • Garam Masala  –   ½ tsp
  • Water –  2 glasses
  • Coriander Leaves  – Few (finely chopped)

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Method:

For Kofta:

  1. In a bowl take grated ghiya, add besan, red chilli powder, ajwain, malai and salt. Mix them well.
  2. Make lemon sized balls and keep them aside.
  3. Heat oil in a non stick pan for deep frying. Fry the balls in the hot oil until brown all over. Keep the flame to medium hot and keep turning to cook evenly.
  4. Drain with good quality tissue paper and keep it aside.

For Gravy:

  1. Heat oil in a non stick pan and add cumin seeds. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add two glasses of water. Bring it to boil.
  7. Add Koftas to the gravy. Let it cook on high flame for another five minutes.
  8. Garnish with fresh chopped coriander leaves.

Ghiya ke Kofte is ready!! 🙂 It goes very well with Indian breads such as roti, plain paratha or stuffed paratha and curd.

This recipe can also be served with Plain Rice or Jeera Rice.

Enjoy Eating!!Nancy 🙂

Vegetable Manchurian (Gravy)

There are two versions of this Chinese dish , gravy and dry. Vegetable Manchurian (gravy) is a great side dish which goes well with Chinese main course, be it rice or noodles.  I love Vegetable Manchurian with Fried Rice.

Manchurian Final 1

Here we goes the recipe,

Ingredients:

For Manchurian Balls:

  • Mix Vegetables (Cabbage, Carrot, Beans, capsicum) – 2 cups (Boiled and squeezed)
  • Green Chilli – 2 chopped
  • Ginger – 1 tsp (chopped)
  • Spring Onion (white) – 2 tsp (chopped)
  • Spring Onion (Green) – 2 tsp (Chopped)
  • CornFlour – 4 tsp
  • Soya Sauce – 1 tsp
  • Chilli Sauce – 1 tsp
  • Salt – To Taste

For Gravy:

  • Garlic – ¼ cup (cut into fine pieces)
  • Green Chilli – 2 chopped
  • Ginger – 2 tsp (chopped)
  • Spring Onion (white) – ½  (chopped)
  • Spring Onion (Green) – ¼  tsp (Chopped)
  • Vegetable Stock – 1 cup
  • Soya Sauce – 2 tsp
  • Chilli Sauce – 2 tsp
  • Salt – To Taste
  • Pepper Powder  – ½ tsp
  • Corn flour – 3 tsp mixed in ½ cup water

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Method:

  1. Take a bowl, add all the ingredients under Manchurian balls. Mash them thoroughly and make lemon sized balls. I made 11 balls.
  2. Heat oil in a wok. Deep fry the balls until golden brown in color.
  3. Now, for gravy, Heat oil in a pan and add garlic. Saute till light brown and add ginger and green chilli.
  4. Add onion white. Sauté till transparent. Add soya sauce, chilli sauce, pepper powder, salt and sauté for few seconds.
  5. Add vegetable stock and bring it to a boil. Add diluted corn flour slowly stirring continuously on low flame. Bring it to boil. The gravy will thicken.
  6. Once it thickens the gravy is ready. Add Manchurian balls just before serving and garnish with spring onion green.

Serve hot with fried rice or noodles!!

Hope you liked it!!

Enjoy Cooking!!!!

Nancy 🙂