Kichadi Ingredients

1/2 cup yellow moong dal (split yellow gram) 1/2 cup uncooked rice (chawal) 1 tsp ghee 1/2 tsp cumin seeds (jeera) 2 cloves (laung / lavang) 25 mm (1) stick cinnamon 1 bayleaf (tejpatta) 1/2 cup cauliflower florets 1/2 cup chopped brinjal(baingan / eggplant) 1/2 cup peeled and chopped potatoes 1/2 cup chopped onions 1/4 cup chopped french beans 1/4 cup green peas 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder 1/2 tsp garam masala salt to taste

Method

1. 2. 3. 4. 5. 6.

Clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and saut on a medium flame for 3 to 4 minutes. Add the rice and moong dal, mix well and saut on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot.

Paneer Butter Masala. Paneer butter masala is another high calorie North Indian curry made with lots of butter. Onion is browned and made into smooth paste. Gravy is prepared with onion paste and couple of powdered spices. Paneer is chopped into small cubes and added to the gravy as a finally stem. At last paneer butter masala is garnished with butter and cilantro. Makes: around 4 Servings of Paneer Butter Masala. Ingredients: Paneer (Cubed) 1 Cup Tomato 1 (optional) Green Chiles 2 (optional)

Onions 2 Medium Ginger Garlic Paste 1 tsp Cashews 5 Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Garam Masala 1 tsp Butter 2 tbsp Oil 1 tbsp Kasuri Methi 1/2 tsp Fresh Cream 1/2 tsp Cilantro few Sprigs Method of preparation: Peel and slice the onion. Wash and roughly chop the tomato. Remove stems, wash and roughly chop green chiles. Grind the tomato and green chiles into smooth paste. Grind the cashews into smooth paste with enough water. Wash and finely chop cilantro. Heat half of butter and oil in a pan, add onion and fry till light golden brown in color. Remove from heat, cool the onion to room temperature and grind it into fine paste. Heat remaining butter and oil in a pan, add ginger garlic paste. Fry for few seconds, add ground onion paste, cashew paste, red chili powder and coriander powder. Fry for few more seconds, add tomato puree, kasuri methi, and salt. Cook on medium flame till the gravy thickens a bit, then add cream. Finally stir in garam masala, paneer and simmer for a minute or two. Garnish with cilantro and serve paneer butter masala with any Indian flat bread. Notes: Make sure not to overcook once the paneer has been added. Suggestions: Vary the consistency of the gravy with water. Variations: Alternatively, you can also boil the onion in water for around 8 minutes and then make it into a paste. Paneer cubes can also be deep fried before adding to the gravy. Other Names: Paneer Butter Masala, Butter Paneer Masala. 22 comments Dec28th

Matar Paneer
Tags: Paneer, Peas Gravy Curry Matar Paneer. Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally served with naan or any flat indian bread.

Makes: around 4 Servings of Matar Paneer. Ingredients: Paneer 10 12 Pieces Peas 1/2 Cup Onion 1 Large Ginger Garlic Paste 1/2 tsp Coriander Powder 1 tbsp Cumin Powder 1 tsp Turmeric Powder a big pinch Red Chile Powder 1/2 tsp Garam Masala 1/2 tsp Green Cardamom 2 Cloves 3 Cinnamon 1 inch Stick Bay Leaf 1 Caraway Seeds 1/2 tsp Yogurt 2 Tbsps Fresh Cream 1 tsp Salt to taste Cilantro Few Sprigs Oil 1 tbsp Method of preparation: Peel and slice the onion. Wash peas under running water and keep aside. Chop the paneer into small cubes. Heat a tsp oil in a pan on medium heat, add sliced onion. Fry the onion till it starts to brown around the edges. Cool and grind the onion into smooth paste adding enough water. Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom. Fry the spices for few seconds to release all their flavors. Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder. Fry for few seconds, add onion paste, peas, half a cup of water and salt. Cook covered for around 5 minutes till peas are cooked or becomes soft. Finally stir in yogurt, fresh cream and garam masala. Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes. Serve matar paneer with flavored rice or roti. Notes: Make sure not to overcook once the paneer is added. Suggestions: Fresh paneer tends to break easily, so dont overcook. Adjust the consistency of the gravy by water. Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.

Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer. 4 comments Previous12345Next

Related Posts
Paneer Bhurji Paneer Paratha Paneer Cake Paneer Butter Masala Simple Tandoori Paneer Palak Paneer Home Made Paneer Paneer Makhani Methi Chaman Rasgulla Mango Flavored Yogurt Rasabali Rasmalai Ragda Patties Malpua Navaratan Korma Kidney Beans Kebab ---------

About the archives

Welcome to the Tag Archives here at Talimpu. Click on Page Numbers at bottom of the page to navigate.

Ingredients (For 150 gms of paneer) 1 liter whole milk 1/2 lemon or lime - juiced, or 1-3 tsp vinegar muslin cloth (or anything that's a bit thin) If you are using 1 Gallon of milk, use juice from one whole lemon Method Bring the milk to a boil over medium heat, stirring frequently to prevent burning or sticking. When it comes to a boil, stir in the acid and cook for another 2-3 minutes; in a few minutes, you see small curds floating on top. Wait till they get bigger to form small stone-like granules, about five minutes. The solids will clump together (known as channa or curd) and the remaining liquid will become a thin watery white (known as whey). Now turn off heat and allow to sit for a few minutes to cool. Strain through the muslin cloth. When the liquid is mostly drained out, lift the cloth by the corners and twist to squeeze out remaining liquid. You can put the cloth with the paneer in it to sit on a colander over the sink for an hour or so till all excess water drips away. What you get at this stage is cottage cheese. If you let it sit for an additional 12 to 24 hrs at room temperature to develop acidity, and then cook it further you will be able to make ricotta cheese. To make paneer, press the cloth-covered cheese under a 5kg (or anything heavy enough)

weight for up to two hours. I folded the cloth around the cheese, then pressed it to shape like a rectangular bar, and put it between two heavy wooden cutting boards. Put something heavier on top of the cutting board to increase the weight. Leave it like this for a couple of hours. This makes the paneer firm and hard. Now you can store it in an airtight box and refrigerate till ready to use. You can even cut it into cubes and store them. Cooking with paneer When you want to use the paneer, remove from fridge and let it sit at room temperature for about 10 mins. Then you can slice it, shred it, grate it or cut it into desired shapes!

Paneer kadai 500 gms (1 1/8 lb.) paneer (cottage cheese) 100 gms capsicum 2 tsp coriander (dhania) seeds 5 whole red chillies 3/4 tsp dried fenugreek leaves (kasuri methi) 2 green chillies, chopped 2 tsp chopped ginger 4 tomatoes, chopped 2 tbsp chopped coriander (dhania) 3 tbsp ghee salt to taste For the paste 6 cloves garlic (lehsun) mixed with a little water

Method 1.Slice the paneer and capsicum into thin long strips. 2.Pound the coriander seeds and red chillies together. 3.Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds. 4.Add the capsicum and pounded spices and cook on a slow flame for 30 seconds. 5.Add the green chillies and ginger and fry again for a few seconds. 6.Add the tomatoes and cook until the ghee comes on top. 7.Add the kasoori methi and salt and fry again for a few seconds. 8.Finally, add the sliced paneer and cook for a few minutes. 9.Sprinkle coriander on top and serve hot