PANEER PASANDA

This is the best paneer dish. Stuffed Paneer dunked in a rich creamy gravy is a opulent meal in itself. Yummmyyy!!!

As its name is "Pasanda", this will be a super “Pasand” (hit) in the family. Go ahead and enjoy.

Ingredient:-

1. Butter / oil

2.  1 Tsp Cumin seed

3.  200 gm Paneer / Cottage Cheese

4.  1 Big sized onion, slit lengthwise

5.  2 medium sized Tomato, pureed

6.  1-1/2 Tbsp coriander powder

7.  1/2 Tsp turmeric powder

8.   1/2 Tbsp chili powder

9.   1 Tsp Kasoori methi

10.  10-12 cashews, optional**

11. 1/2 cup cream

12. 1 Tbsp sugar, optional.

13.  Coriander leaves, finely chopped.

14.  2 tbsp Cornflour

Whole spices:-

  1/2" cinnamon stick

  2-3 cloves

  2-3 cardamom

 1 bay leaf

For The Filling in the diagonally cut paneer pieces

 3-4 tbsp crumbled paneer

 1 Tbsp raisins

 1 Tbsp Almonds, chopped

 1 Tbsp cashews, chopped

 Coriander leaves, chopped finely

 Green chillies, finely chopped as per spice level.

 Salt to taste.

Method:-

·       Soak the cashews in warm milk for 10 mins and grind it and keep aside.

·       Mix all the ingredients under "for the filling" in a bowl.

·       Cut the paneer diagonally. Then take a diagonal piece in hand and slit them in half along the base of triangle leaving it closed in the tip. So that the filling can be stuffed.

·       Then carefully fill the stuffing inside the slit paneer and press it with your hand so that it does not fall out.

·       Check that the filling is stuffed properly dip the stuffed paneer in corn flour paste and coat it on all and then shallow fry it on both sides until they turn golden brown on both sides.

PREPARATION

·       Heat Oil in a pan. Add the cumin seeds, and the whole spices and once they splutter add the onions and saute until translucent. Then add the pureed tomato and let it boil.

·       Then add the coriander powder, turmeric powder, chilli powder,kasoori methi and salt and sugar. Then put the fried stuffed paneer one by one in the gravy and simmer it.

·       Finally add the cream or cashew paste or both and simmer it for around 10 Mins and garnish it with coriander leaves.

·       Serve it with naan or rice.

Note:-

If you don’t like dry fruits in filling then you can avoid it and can fill the rest stuff mentioned above.

 

 

Shahi Tukre

Shahi Tukre Recipe:

 

 

 

 

 

This shahi tukra with condensed milk recipe is simple and easy to prepare dessert cum sweet has nice flavour of saffron and cardamom and it tastes delicious either warm or chilled.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4 servings

Ingredients:

2½ cups Full Fat Milk

1/4 cup Sweet Condensed Milk

1 tablespoon Sugar

4-5 Saffron strands (kesar)

1/4 teaspoon Cardamom (Elaichi) Powder

4 White Bread Slices (or brown bread)

2-3 tablespoons Ghee (clarified butter), for shallow frying

1/2 tablespoon chopped Cashew Nuts

1/2 tablespoon chopped Pistachio

1/2 tablespoon chopped Almonds

Method:-

Mix milk, sweet condensed milk, sugar and saffron strands in a thick-bottomed pan and bring it to boil on medium flame.

When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.

Add cardamom powder and mix well.

Turn off heat and let thickened milk mixture cool at room temperature.

Remove sides of bread slices and cut each slice into 4 triangles or 4 equal squares.

Brush bread squares with ghee on both sides. Heat a non-stick pan or tava and shallow fry them until bottom surface turns crispy and golden brown on low flame.

Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.

Arrange crisp fried bread pieces in layer on serving plate.

Pour prepared milk over it.

Garnish with pistachios, cashew nuts and almonds. Serve it hot or place it in refrigerator for 30 minutes before serving. Yummy shahi tukra is ready to serve.

 

 

Paneer Tikka

 

 

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and other countries. This is an awesome dish even my daughter who doesn't like paneer eats paneer tikka.

PANEER TIKKA RECIPE

Ingredients:

1.Chilli powder 1/2 tsp

2.Coriander powder 1/2 tsp

3.Cumin powder 1/2 tsp

4.Garam masala powder 1/4 tsp

5.Ginger garlic paste 1/2 tbsp

6.Green pepper (capsicum) 1

7.Onion 1

8.Paneer (Indian cottage cheese) 200 grams

9.Salt to taste

10.Tandoori masala 1 tsp

11.Yogurt (curd) 3 tbsp

12.Orange colour used in biryanis and pulaos(optional)

METHOD:

Cut Paneer into 1" cubes. Cut onions into 1" squares. Separate the onion by two sheath together. Deseed and cut capsicum to 1" squares (Can also include Red or yellow pepper if you like it colourful). Now mix yogurt and all other powder ingredients and ginger garlic paste into a smooth paste. In a bowl, add Paneer, Capsicum, and Onions and pour the yogurt mixture on it. Shake it slightly so everything is coated evenly with the yogurt mixture. Now leave this in the refridgerator for minimum 2 hours to 24 hours. The more you leave this mixture the better the flavour in the paneer (I prick the paneer through with the skewer while I leave it). PreHeat the grill for 10 mins in 275 degrees Celsius. Alternate on the skewer Paneer, Onion and Capsicum. Leave a tray under the grill to collect the drips. As you grill turn once as the top turns golden brown. It takes 15 mins to get done. Serve with Iceberg Lettuce, slices of cucumber, lemon and green chutney.

 

People who don’t have oven can also make this on tawa.

Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper. Toss the capsicums and onions pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes. Place a capsicum piece and an onion piece on each paneer cube and pierce with a toothpick. Sprinkle chaat masala and serve hot.

 

 

 

 

 

CHILLI POTATO

This is one my favourite recipe bcoz my kids like it the most and whenever i make this i miss my cousins Tarana and Anam, bcoz it is their's favourite too i.e CHILLI POTATO..  

 

 

 

 

 

 

INGREDIENTS:

4 to 5 medium or large potatoes:sliced into long pieces

3 to 4 capsicum cut into square pieces

2 to 3 onions cut into square pieces

3 to 4 green chillies finely chopped

3 to 4 cloves of garlic finely chopped

a small piece of ginger finely chopped

some amount of cornflour for making the thick batter(maida can also be used)

some amount of water for making the batter

oil as required

soya sauce:5 to 6tsp

tomato sauce:5 to 6 tsp

chilli sauce:2 to 3 tsp

ajinomotto:3to 4tsp

salt:to taste

sesame seeds (optional)

METHOD:

1.Mix the cornflour with water,soya sauce,chilli sauce and tomato sauce in a small bowl.Add some salt and ajinomotto.Just ensure that  the batter is thick enough to coat the potatoes.

2.put the potato pieces into the bowl 3 to 4 pieces at a time and properly coat the potatoes with the batter.

3.heat oil in a kadhai ,and fry each of the coated potato pieces till crispy and brown

4.drain the potatoes and keep it aside

5.in the kadhai heat 2 to 3 tsp of oil.add the chopped chillies,garlic and ginger to it.add the onion and capsicum into it and fry for some time about 3 to 4 minutes .do not let it over - fry or,turn brown

6.add water to it and put soya sauce,tomato sauce and chilli sauce along with salt and ajinomotto

7.put the fried potatoes into the mixture and let it cook for some time till the potatoes turns tender

8.you can add sesame also for garnishing.

9.Serve hot.

 

  

 

Penne Pasta in red sauce        

Preparation time: 25 mins.

Serving: 2

Ingredients

1 packet penne

2 cups blanched and chopped tomatoes
2 tbsp olive oil or oil
6 to 8 peppercorns (kali mirch) grounded
1/2 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun) capsicum
salt to taste
3 tbsp readymade tomato puree
1/2 cup tomato ketchup
1 tsp dried oregano
1 1/2 tsp dry red chilli flakes (papparika)
1/2 tsp sugar (optional)
1/4 cup fresh cream

For The Garnish
1 tbsp fresh cream
1 tbsp grated processed cheese

Method

Boil the pasta with salt and 1tsp of oil in water till soft

drain the excess water and keep it aside

Red sauce:

Heat the olive or oil in a broad non-stick pan, add the onions and garlic and saute on a medium flame for 2 minutes add grounded peppercorns and sauté on a medium flame for 30 seconds.

Add the capsicum and sauté on a medium flame for another 1 to 2 minutes.

Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute.

Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously.

  Add boiled pasta , toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.

Serve immediately garnished with fresh cream and cheese.

Pasta in white sauce

PENNE PASTA IN WHITE SAUCE:)

Ingredients:-

1 packet of penne

1 each of red capsicum and yellow capsicum

2 tspcornflour or plain flour (maida)

1cheese cube

1 tspdried oregano and dried thyme

dry red chilli flakes

1cob of sweet corn , boiled

salt and black pepper  powder to taste

3florets of broccoli (optional)

1 tbspbutter

4big cloves of garlic, grated

2 cupsmilk

 

Method

For white sauce

1.Heat butter in a pan.add the grated garlic nd saute for a minute

2.Once its done add the cornflour saute for a second let it not turn brown.

3.Add milk nd stir it continuously to avoid lumps.

4.Once the mixture starts thickening add oregano,thyme,salt,pepper powder and red chilli flakes.

5.Add grated cheese.

6.Keep this sauce aside.

For the vegetables

1.Boil peppers,sweetcorns nd broccoli together with little salt.

2.Dont over boil the vegetables.it has to be crunchy.

For the pasta

1.Boil the pasta with salt and oil in water drain the extra water after boiling.

 To serve

1.Put the sauce back on flame.

2.Add all the boiled vegetables and the boiled pasta.

3.At the time of serving you can add more cheese.

4.Serve hot.

5.Remember me and pray for me while eating :)