PANEER BUTTER MASALA/SIDE DISH FOR ROTI

I make this dish with rotis when i have guests at my home for dinner. This is a rich and creamy dish  and no doubt the guest and even the family members will be impressed by this.

Picture updated on 14-02-2011

INGREDIENTS:

PANEER CUBES	200 GMS
CAPSICUM	CUT INTO CUBES (FEW)
ONION	2 NO.
TOMATO	MEDIUM 3 NO.
RED CHILLI	1 TSP
MILK	1/2 CUP(I USED LOW FAT MILK)
OIL	3 TBSLP
CUMIN SEED POWDER	1/2 TSP
EVEREST KITCHEN KING MASALA	1 TSP
CORIANDER POWDER	1 TSP

JEERAGAM(CUMINSEEDS)	1 TSP
GARLIC	1 POD(OPTIONAL)
CASHEW NUTS	5-6(OPTIONAL)
KASOORI METHI	A PINCH

Take a non stick kadai and put 1 tbslp of oil in it. Add the capsicum to it and saute for few mins(5-7 mins). Keep it aside.Do the same for paneer cubes also and keep it aside.

I didnt deep fry the paneer cubes.Just sauted in non stick kadai. Even u can add the paneer cubes as it is without doing this.

In the same kadai,add one more tblsp of oil and saute the onion till it turns into a nice golden colour.

When it cool, Grind it along with tomatoes,redchilli powder,corainder powder, cuminseeds powder, kitchen king masala and garlic(if using) and cashew nuts(if using).

Then heat the kadai by adding a tblspof oil ,put the jeeragam and  add  the ground masala to it  . Saute for 5 mins. Add salt.

Now add milk to it and allow it to boil. It gives you a creamy texture and come to a gravy consistency. Add the paneer and capsicum cubes to it and finally garnish with coriander leaves and a pinch of kasoori methi. Add a tsp of butter if you want.

Serve hot with roti/naan.

Note:

1. You can replace 1/2 cup of tomato puree instead of adding tomatoes.
2. Milk can be replaced with 2 tblsp of fresh cream.

VEGETABLE SALAD RECIPE.

 

We all in our family love salad. Very often I make salad. This vegetable salad recipe is simple and easy one to make too

INGREDIENTS:

PEANUTS	1 FISTFUL
CABBAGE	3 TBSLP(FINELY CHOPPED)
CARROTS	SMALL 1(CUT INTO CUBES)
CAPSICUM	CUT INTO CUBES 2 TBSLP
ONION	1(OPTIONAL)CUT INTO CUBES
POTATO	1 BOILED AND CUT INTO CUBES
LEMON JUICE	1 TSP
CHAT MASALA	A PINCH
GREEN CHILLI	1 NO.CUT INTO PIECES
SALT	AS PER TASTE

• Soak peanuts in water for 20 minutes .
• Pressure cook it adding a little salt along with the peeled potato adding little water.
• Once done,cut the potatoes into cubes . In a serving bowl,combine all the ingredients except green chilli.
• Add chilli just before serving.
• This will taste so nice and will be crunchy. You can also add l cream to it. Or if you don’t have cream just hang yogurt  for 1/2 an hour in a cloth and add it to the salad as dressing.
• Can replace peanuts with frozen corn,rajma,chickpeas or even green peas.
• Enjoy this healthy salad.

SIMPLE VEGETABLE PULAO AND CABBAGE RAITA

This vegetable pulao is very simple to make and tastes very nice. I pack this for lunch for my hubby and daughter who loves this pulao.

Here comes the recipe of this:

INGREDENTS

BASMATI RICE	1 CUP
CLOVE	2 NOs.

CARDOMOM	1 NO.
CUMIN SEEDS	1/2 TSP

CARROT	1NO.
BEANS	FEW

POTATO	1 NO.
PEAS	1 FISTFUL

ONION	1 NO
GREEN CHILLI	2 NOs.

OIL	2 TBSLP
GHEE	1 TSP

Soak basmati rice in  2 cups of water.Cut the vegetables except peas into tiny pieces. Cut the onions into long thin stripes.

Heat oil and ghee in a kadai and add jeeragam and all the spices one by one. When it splutters and gives a nice aroma add the chillies and onions.Fry till the onions turns brown. Be careful that it should not get burnt. Then add the chopped vegetables and saute for few minutes. Then add the soaked rice keeping the water aside. Fry this for 2 mins.

 

Then add the water which is used for soaking the rice.Add salt as per your taste. When the water starts boiling either transfer it to a rice cooker and cook .Or transfer it to a pressure cooker and cook till 2 whistles. I just did it in the  non stick kadai by closing it with a lid and turning the ingredients with a spatula in between. When it is done,garnish it with coriander leaves and serve with raita.

I served with cabbage raita. The recipe for this raita is:

Cabbage  finely chopped 1 handful

Capsicum cut into cubes  few

Onion  1 no. cut into thin stripes  

Heat a kadai and add a very little oil and add cabbage and capsicum.

Fry for 2 mins. Transfer it to a bowl. Then add the chopped onions.

Add curd before serving and garnish with coarsely grounded cumin powder.

Enjoy the food.

TOMATO SOUP

 

Ingredients

TOMATOES	5 MEDIUM
ONION	2 MEDIUM

YELLOW MOONG DAL	2 TBSLP
MILK	3 TBSLP(i used low fat milk)

GARLIC	1 POD(OPTIONAL)
GINGER	1 INCH

SUGAR	1/2 TSP
SALT	AS REQUIRED

 

BUTTER	1/2 TSP(OPTIONAL)
PEPPER	1/2 TSP

 

• Cut tomatoes and onions and pressure cook it along with moong dal, garlic and ginger by adding 2 cups of water to it.
• Pressure cook it till 2 – 3 whistles. When it is done,allow it cool and strain it and discard the ginger.  Keep the excess water in  a separate bowl. Blend all the others into a smooth paste. Mix it with the water set aside.
• In a kadai, add butter(if u want) and pour the blended ingredients and bring it to boil and add a teaspoon of sugar. Finally add milk ,salt and pepper before serving.

 

Adding moong dal and milk it gives a  creamy texture. If not adding moong dal we can add a tsp of corn flour mixed with water to make the soup thick.

Enjoy it hot.

VEGETABLE NOODLES

This vegetable noodles is very easy to make and also kids like this very much. A nice variation to the usual maggi noodles.

I used this brand available in NTUC here.You can use the angel hair pasta or spaghetti pasta also.

You can replace this with maggi noodles discarding the masala.

INGREDIENTS

NOODLES	1 PACKET
CARROT (cubed)	1 MEDIUM SIZE

CABBAGE(finely chopped)	1/4 CUP
TOMATO KETCHUP	1 TBLSP

CHILLI SAUCE	1 TBLSP(ADJ ACC TO UR TASTE)
CAPSICUM(CHOPPED)	2 TBLSP
PEPPER POWDER	1 TSP
SOYA SAUCE	1/2 TSP

OLIVE OIL

1TBSLP

• In a heavy bottomed  pan add water and salt and immerse the noodles into the water.
• After a few minutes, 4 to 6 min,noodles will be cooked. Just see to it that it should not be over cooked. Drain excess water and pour cold water and add a drop of oil to it and toss well to avoid the noodle sticking to each other.
• In a pan put oil, add chopped carrot,tomato ketchup, soya  sauce ,pepper powder one by one and fry for 2 minutes.
• Now add the capsicum and then add the tossed noodles to it and mix it well .

Serve it hot.

PAAL PAYASAM RECIPE (MILK KHEER)

Paal Payasam | Milk Kheer is a traditional sweet made during weddings and also prepared when we invite guests to our home.

Ingredients:

MILK	1 LITRE
SUGAR	4 TO 5 TBSP(adjust acc to your taste)

SAFFRON	FEW STRANDS(for garnishing)
BASMATI RICE	3 TBSP

Method:

• In a pan add a drop of ghee and roast the basmathi rice till it emits a nice aroma.
• When it is cool , pulse it once in a mixer.
• Take a heavy bottomed pan or a pressure cooker. Pour milk into it. Add the pulsed basmati rice to it.  Put a clean spoon into it ,this helps in avoiding the milk leaking out and getting burnt in the bottom.
• Cover the pressure pan/cooker with the lid and keep the flame in medium.After 5 min put the weight,and when the cooker gives one sound keep the flame in low.
• Let it be in simmer for half an hour. After that ,switch off the gas stove and when the pressure come down add sugar and garnish with saffron.
• If using a heavy bottomed non stick pan, just keep the flame in medium low and let it boil till it becomes 3/4 th of the volume.
• This payasam tastes nice when it is hot and serve chilled also.
• Enjoy it according to your preference.
• Condensed milk can also be added to the milk if you want.
• If adding add 4-5 tblsp of condensed milk for 1 litre of milk.
• Basmati rice can be replaced with sona masoori rice | jeeraga samba rice too.

 

Sending my first post to sangi’s FIL -MILK EVENT

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