preparation of paneer butter masala

                       paneer butter masala

                           

Ingredients

• 3           big tomatoes - pureed
• 250       g paneer - cubed
• 2            big onions
• 1            bay leaf
• 2            cloves
• 1 tbsp     ginger-garlic paste
• 1 tsp       red chilli powder
• 3 tbsp    cashew nut 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:

1. 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.
2. 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.
3. 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 ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
4. Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
5. 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.
6. Garnish with coriander leaves. 

HOW TO MAKE CARROT HALWA

                                                CARROT HALWA

                                                        

INGREDIENTS

1.      Carrots                        1kg

2.      Milk                             1litre

3.      Cardamom seeds         1tsp

4.      Ghee                            3tsp

5.      Raisins                          2tsp

6.      Almonds                      2tsp

7.      Pistachios                     2tsp

8.      Sugar                           450gm

METHOD

1.      Wash and grate carrots.

2.      Soak the raisins in water for 30 minutes. Blanch and shored the nuts.

3.      Put the water to boil, when it’s starts boiling add the grated carrots and cook for 5 to 7 minutes.

4.      Add the milk and cook on a low flame for 1 hour stirring occasionally.

5.      Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorted.

6.      Add ghee and simmer for 2 to 3 minutes.

7.      Add the slightly crossed cardamoms and the raisins.

8.      Mix well and remove from the heat.

9.      Garnish with almonds and pistachions.

10.  Serve hot.

HOW TO MAKE JEERA RICE

                                                       JEERA RICE

                                               

INGREDIENTS

1.      Jeera                      50gm

2.      Green chillies

3.      Onions                    2

4.      Oil                         5tsp

5.      Coriander               20

6.      Rice (basmati)         600gm

7.      Cloves                     5

8.      Salt                         to taste

9.      Cinnamon sticks          5

METHOD

1.      Wash the rice and soak the rice in water.

2.      Take a handi and add oil and heat the oil.

3.      Add jeera into the heated oil.

4.      Add sliced onions and green chillies and ginger garlic paste into oil.

5.      Add water double quantity of rice.

6.      Add salt to taste.

7.      Boil the water until boiling point.

8.      Strain out the water which is used for soaking the rice.

9.      Now add the soaked rice into boiled water cook the rice till it get tendered.

10.  Garnish with coriander.

HOW TO MAKE DAL MAKHANI

                                                        DAL MAKHANI

                                                       

INGREDIENTS

1.      Black gram                  250gm

2.      Kidney beans               50gm

3.      Onions                         1kg

4.      Tomatoes                     1kg

5.      Ginger                          2kg

6.      Garlic                           1/2kg

7.      Green chillies               10gm

8.      Red chilli powder        5gm

9.      Turmeric                      1/4 tsp

10.  Oil                               30ml

11.  Ghee (clarified batter)  60gm

12.  Cumin seeds                1/2tsp

13.  Salt                              to taste

14.  Coriander leaves                     

 METHOD

1.      Clean and soak gram and beans separately for at least 4 hours.

2.      Boil kidney beans, when half cooked and gram and oil and boil till both are well cooked.

3.      Heat half the ghee. Add cumin seeds, chopped ginger, sliced onions and chopped garlic and fry till golden brown colour it’s gets.

4.      Add turmeric, chilli powder and chopped tomatoes and fry till tomatoes are cooked.

5.      Add gram and beans and half of the chopped coriander leaves.

6.      Cook on a slow fire stirring constantly for another 20 minutes.

7.      Add the remaining ghee and remove from the fire.

8.      Garnish with remaining chopped coriander leaves.

HOW TO MAKE PHULKAS

                                                            PHULKAS

                                                                 

INGREDIENTS

1.      Wheat flour     500gm

2.      Water              as required

3.      Salt                    for taste

METHOD

1.      Sieve the flour.

2.      Make a well of flour, pour sufficient water in flour.

3.      Mix well and make a dough. The dough should get softness and it should smooth and elastic.

4.      Keep a side for 30minutes And make small rounds.

5.      Heat an ungreased griddle/skillet.

6.      Make the rounds into shape of chapatti or phulkas.

7.      Prepare the phulkas on ungreased griddle .

8.      After the preparation serve it hot.

HOW TO MAKE MACCHI AMRITHSARI

                                           MACCHI AMRITHSARI

                                                                 

INGREDIENTS

1.      Fish                              800gm

2.      Ground nut oil              to fry

3.      Chaat masala               10gm

4.      Lemons                       1

5.      Gram flour                   60gm

6.      Flour                            60gm

7.      Corn flour                    60gm

8.      Salt                              as required

9.      Eggs                             2

10.  Ajwain                        65gm

11.  Ginger garlic                30gm

 paste                           40gm

12.  Red chilli powder         15gm

13.  Lemon juice                 30ml

14.  Orange colour              1tsp

METHOD

The Fish:- Remove scales clean into steaks wash and put dry.

The Batter:- Mix the three flours with the remaining ingredients and water(appr.100ml) to make a better of            pouring consistency.

The Marination:- Leave the fish steaks in the batter for at least an hour.

The Lemon:- Wash and cut lemons into wedges.

Cooking:- Heat oil in a khadhai, shake off excess batter and fry the fish over medium heat until cooked crisp.

Serve:- Transfer to a dish sprinkle chaat masala and serve with lemon wedges and kachamber.

HOW TO MAKE MASALA PAPAD

                                                      MASALA PAPAD

                                                      

INGREDIENTS

1.      Masala papads             4

2.      Tomatoes                     2

3.      Onions                         12

4.      Lemon                          1         

5.      Chat masala                 2pinch

6.      Coriander                     

7.      Oil                               As required

 METHOD

1.      Chop all the tomatoes and onions .

2.      Take the lemon and squeeze, chop the coriander.

3.      Take the pan and heat the fat or oil.

4.      Take masala papads and dip in oil and take it out.

5.      Serve the masala papad with chopped tomatoes and onions and squeeze the lemon add chat masala.

Garnish with coriander