Uttpam recipie

Ingredients:
2 cup semolina (sooji) 1 cup sour curd (khatta dahi) 1 tsp salt (namak) 1/2 tsp red chilly powder (lal mirch) 3 onion (pyaj) 2 tomato (tamatar) 1 piece ginger (adrak) 2 green chilly (hari mirch) oil for cooking 1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

Mix dahi, namak and sooji with 1/2 cup water. Cover it and leave for 2 hours. Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter. If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it. Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier.

PANEER PARANTHA RECIPE

Ingredients for paneer parata:

100 gms Grated Paneer 1 finely chopped Onion Coriander leaves finely chopped Small piece of Ginger (grated) 1 or 2 finely chopped green Chilies Salt, Red Chili powder and Graram masala as per taste 1/2 tsp Ajwain (optional) Butter / Oil for frying

How to make paneer paratha:

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti. In a bowl mix all the stuffing ingredients. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Panner butter masala

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Ingredients
3 big tomatoes - pureed 250 gms paneer - cubed 2 big onions 1 bay leaf 2 cloves 1 tbsp ginger-garlic paste 1 tsp red chilli powder 3 tbsps cashewnut paste 1/2 tsp turmeric powder 1 tsp dhania powder (dry coriander powder) 1/2 tsp kasuri methi (dry fenugreek leaves) 1 tsp tandoori masala (optional for color) 2 tsp garam masala powder salt and lemon juice - to taste 3 tbsp butter 3 tbsp fresh cream fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the 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 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add gingergarlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

Paneer paratha
Everyone has enjoyed paneer in gravies, but it tastes equally great stuffed in a paratha. Paneer Paratha is a savoured flat bread amongst Indians. It is also a healthy breakfast item with tea and it sure is a favourite with kids! Enjoy this simple Paneer Paratha recipe. The latter helps in digestion and also gives a beautiful aroma and flavour to the paratha.

Ingredients 3 cups wheat flour 1 cup paneer - crumbled or shredded 2 tbsp ajwain seeds(carrom seed or Bishop's weed) - roasted and crushed (optional) 1 tbsp jeera 3 green chillies 2 tsp ginger-garlic paste (optional) salt, sugar and lemon juice- to taste 2 tsp turmeric powder 1/2 cup coriander - chopped 2 tbsp oil water - to knead dough

Method Knead the dough with water and 2 tbsp oil as you would for any parathas.(Check out the "how to make a paratha" video for a visual instruction). Cover and keep it aside for 15 mins.

Now mix all the remaining ingredients in a separate bowl. Crumble the paneer and mix all the spices and ajwain with the paneer. Mash with your hands so the paneer mixture becomes soft and maleable. Now divide it into equal portions to use as filling for the parathas.

Take a small part of the dough. Roll it out into a small circle, then put the filling mixture in the center. Roll over the dough over the filling and make into a ball. Then flatten it between your palms, roll in plain flour and once again roll this into a thick paratha.

Put a griddle over medium heat and cook the parathas on both sides over the griddle. Apply oil or butter on each side. Serve hot with a dollop of butter and any curry (check recipes here)

Sahi paneer
ngredients: 250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 1/4 cup beaten curd 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Making time: 45 minutes. Makes for: 6 Shelf life: best fresh.

Paneer Butter Masala

aneer Butter Masala By Mullai, on February 3rd, 2007 11:48 am, Add to favorites Description Paneer Butter Masala is basically a Punjabi preparation, also termed as Paneer Makhani. Adding little moderation here and there , restaurant chefs have altered the recipe, with loads of butter, powdered nuts and cream to offer their customers a tasty treat. People crave for this dish, rates number one among the top most ordered dish from any restaurant menu. I have explored my best to learn this dish in order to acquire the exact or at least to match the so called restaurant taste.Ingredients-1 1 cup 1 nos Paneer (cubed)

Onion (very finely minced) 6 nos Tomatoes Ginger garlic paste Green chilli (long) Fenugreek seeds Kasturi methi Red chilli powder

1 tsp 1 no tsp 2 tbsp tsp

 tsp

Turmeric powder 1 cup 2 tbsp Milk Butter

1 tsp

Salt (or to taste) 4 tsp Oil

3 stks

Coriander leaves (chopped for garnishing) Ingredients-2 10 nos 2 tsp 4 tbsp Cashews Cumin seeds Coriander seeds Cloves Cardamon

2 nos 2 nos 1 no

Cinnamon stick (small) Ingredients-3 2 nos Onion (diced)

Ingredients-4 2 pinch Orange red food colour (optional) Fresh cream (optional) Honey (optional)

1 tsp 1 tsp

Instructions

1.Boil one cup of milk and simmer to reduce the quantity to half, let cool and keep aside.

2.Dry roast cashews, cumin seeds and dhania separately and grind them along with cloves, cardamon and cinnamon to make a fine powder and keep aside. (table-2)

3. Blanch all the 6 tomatoes. (Blanching - wash and boil tomatoes in water for 4 to 5 minutes, remove from water and dip them in cold water, this would loosen the outer skin. Remove the skin and blend the tomatoes to make puree)

4. Saute 2 onions (table-3) in 1 tbsp of butter until translucent , let cool and ground to make a thick paste.

5. Slightly toast paneer cubes in some butter and oil about a tsp of each and keep aside. Do not brown them too much, this would make them rubbery. May be you can soak the toasted panner in hot water until the gravy is made, to make them soft.

6. Now heat remaining butter and oil, toast the fenugreek seeds until golden, add the finely minced onions, green chilli, kasturi methi leaves and ground onion paste. Fry until they turn light brown. Saute them along with ginger garlic paste for couple of minutes. Add in the turmeric and red chilli powder along with the ground cashew spice mix and salt. Fry the masala, when it tend to become little sticky add in the tomato puree, with food colour(diluted with little water). Cook the gravy closed for 3 to 4 minutes. Then add the paneer pieces, honey and milk, simmer for another 3 minutes. Garnish with coriander leaves and a tsp of fresh cream and serve hot with naan.