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• Paneer Butter Masala Recipe

  September 17, 2009 By: admin Category: Sidedish

  искать ошибки в других поиск квартир в москве развод раздел имущества в рб исковая давность программы для молодой семьи в хмао форма на открытие ооо как попросить официально моральный ущерб можно ли без прописки оформлять сделку законы о начислениях по уходу за ребенком до 3х летнего возраста дата начала проверки нарушена снимать с учета не обязательно образец письма послу задать вопрос юристу детский сад действующий тк рф на 2012 при учёбе в магистратуре призывают ли в армию рб льготы для инвалидов детства в украине

  
  

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  Ingredients:

  Paneer (cubed)-1/2

  Medium tomatoes-2

  Green chili-1

  Ginger-a small piece

  Green peas (optional)-1/2 cup

  Yogurt, whipped-1/2 cup

  Oil-2 table spoon

  Asafoetida – a pinch

  Cumin seeds (jeera)-1 tsp

  Coriander powder -1 table spoon

  Turmeric -1/2 tp

  Red chili powder -1/2 tsp

  Bay leaves -2

  Salt -to taste

  Garam masala-1/2 tsp

  corn flour – 1 tsp

  Chopped Green coriander-2 table spoon

  sugar (optional)-1 tsp

  Method:

  1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

  2. Grind tomatoes, green chilly and ginger to make a puree.

  3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

  5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

  6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

  7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

  8. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

  9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.

  10. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

  Butter Paneer Masala is a rich dish made with Indian cheese and a creamy sauce. This dish is tasty when served with white rice or with Naan or Tandoori Roti.

  Ingredients:

  Paneer (cubes) – 1/2

  Medium tomatoes – 2

  Green chili – 1

  Ginger – a small piece

  Green peas (optional) – 1/2 cup

  Yogurt, whipped – 1/2 cup

  Oil – 2 table spoon

  Asafoetida – a pinch

  Cumin seeds (jeera) – 1 tsp

  Coriander powder – 1 table spoon

  Turmeric – 1/2 tp

  Red chilli powder – 1/2 tsp

  Bay leaves – 2

  Salt – to taste

  Garam masala- 1/2 tsp

  Corn flour – 1 tsp

  Chopped fresh coriander – 2 table spoon

  Sugar (optional)-1 tsp

  Method:

  1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

  2. Grind tomatoes, green chilly and ginger to make a puree.

  3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

  4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

  5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

  6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

  7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

  8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

  

  Paneer Butter Masala (without peas)

  9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

  Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

  

  Paneer Butter Masala ready to be served

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  Peas Cheese Balls Malai Recipe

  September 06, 2009 By: admin Category: Sambar/Gravy, Snacks

  
  

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  Ingredients:

  For Peas cheese Balls:

  Green Peas – 2 cup

  Cooked Potato – 2

  Capsicum – 2

  Onion – 2

  Ginger garlic paste – 1 tsp

  Green chilli -4

  Grated cheese – 1 cup

  Coriander leaves – little

  Rice flour or corn flour – 1/2 cup

  Salt – to taste

  Oil – for frying

  For Malai:

  Fresh cream – 1 cup

  Cashew – 10

  Oil – little

  To be Soaked in milk for 10 mins:

  cinnamom, clove and elachi – little

  Red Chilli – 4

  Milk – 1 cup

  Small onion – 4

  For Garnishing:

  Spring Onions – 2 tsp

  Grated cheese – little

  Coriander leaves – little

  Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

  Method:

  For Peas Cheese Balls:

  1. Grind Peas, 1 onion, green chilli and coriander leaves.(Do not grind it finely)

  2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

  3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

  4. Mix well and prepare a dough like consistency.

  5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

  For Malai:

  1. Grind the milk soaked ingredients to a fine paste.

  2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

  3. Now add little milk and allow it to boil.

  4. Add salt and prepare this gravy.

  5. Remove from stove and add fresh cream and mix well.

  6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

  Ingredients:

  For Peas cheese Balls:

  Green Peas – 2 cup

  Cooked Potato – 2

  Capsicum – 2

  Onion – 2

  Ginger garlic paste – 1 tsp

  Green chilli -4

  Grated cheese – 1 cup

  Coriander leaves – little

  Rice flour or corn flour – 1/2 cup

  Salt – to taste

  Oil – for frying

  For Malai:

  Fresh cream – 1 cup

  Cashew – 10

  Oil – little

  To be Soaked in milk for 10 mins:

  Cinnamom, Clove and Cardamom or elachi – little

  Red Chilli – 4

  Milk – 1 cup

  Small onion – 4

  For Garnishing:

  Spring Onions – 2 tsp

  Grated cheese – little

  Coriander leaves – little

  Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

  Method:

  For Peas Cheese Balls:

  1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

  2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

  3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

  4. Mix well and prepare a dough like consistency.

  5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

  

  Peas Cheese ball

  For Malai:

  1. Grind the milk soaked ingredients to a fine paste.

  2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

  3. Now add little milk and allow it to boil.

  4. Add salt and prepare this gravy.

  5. Remove from stove and add fresh cream and mix well.

  6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

  

  Peas Cheese Balls Malai Kofta

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  Vendaikai Kara Kuzhambu Recipe

  September 04, 2009 By: admin Category: Sambar/Gravy

  
  

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  Ingredients:

  Vendaikai or ladiesfinger – 5-6

  Tomato – 1

  Onion – 2

  Garlic – 4

  Tamarind – medium lemon size

  Green chilli – 1 sliced

  Grated Coconut – 1 tablespoon

  Oil – 1 tablespoon

  Red Chilli powder – 2 tsp

  Coriander powder – 1 tsp

  Turmeric powder – 1/4 tsp

  Asafoetida – a pinch

  Mustard – 1/2 tsp

  Salt – to taste

  Curry leaves – to garnish

  Method:

  1. Extract the tamarind juice by adding water.

  2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

  3. Keep one onion finely chopped. Cut the ladiesfinger to 1 inch pieces.

  4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

  5. Add the ladiesfinger and allow it for few mins.

  6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

  7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

  8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

  Delicious and aromatic kara kuzhambu is ready.

  Ingredients:

  Vendakkai or lady’s finger – 5-6

  Tomato – 1

  Onion – 2

  Garlic – 4

  Tamarind – medium lemon size

  Green chilli – 1 sliced

  Grated Coconut – 1 tablespoon

  Oil – 1 tablespoon

  Red Chilli powder – 2 tsp

  Coriander powder – 1 tsp

  Turmeric powder – 1/4 tsp

  Asafoetida – a pinch

  Mustard – 1/2 tsp

  Salt – to taste

  Curry leaves – to garnish

  Method:

  1. Extract the tamarind juice by adding water.

  2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

  3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

  4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

  5. Add the lady’s finger and allow it for few mins.

  6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

  7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

  8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

  

  Vendaikkai Kara Kuzhambu

  Delicious and aromatic kara kuzhambu is ready.

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  Erissery With Yam – Recipe

  September 04, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy

  
  

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  Ingredients:

  Yam or senai or elephant foot – ½ cup (Cut to small pieces)

  Raw banana or plantain – 1

  Pepper powder – 1 tsp

  Turmeric powder – ¼ tsp

  Water – 1 cup

  Salt – to taste

  Grated coconut – 1 cup

  Jeera or Cumin seeds – ¼ tsp

  Ghee – 2 tsp

  Coconut oil – 3 tsp

  Mustard seeds – ¼ tsp

  Method:

  1. Cut the raw banana to pieces without removing the skin.

  2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

  3. Add ½ cup grated coconut and jeera and grind it to fine paste.

  4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

  5. Season mustard seeds in ghee.

  6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

  Mix well and serve. Our Eriserry with yam and raw banana is ready.

  Ingredients:

  Yam or senai or elephant foot – ½ cup (Cut to small pieces)

  Raw banana or plantain – 1

  Pepper powder – 1 tsp

  Turmeric powder – ¼ tsp

  Water – 1 cup

  Salt – to taste

  Grated coconut – 1 cup

  Jeera or Cumin seeds – ¼ tsp

  Ghee – 2 tsp

  Coconut oil – 3 tsp

  Mustard seeds – ¼ tsp

  Method:

  1. Cut the raw banana to pieces without removing the skin.

  2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

  3. Add ½ cup grated coconut and jeera and grind it to fine paste.

  4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

  5. Season mustard seeds in ghee.

  6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

  Mix well and serve. Our Eriserry with yam and raw banana is ready.

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  Olan Recipe

  September 01, 2009 By: admin Category: Uncategorized

  
  

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  Ingredients:

  Ash gourd – 100gm

  White Pumpkin – 100gm

  Green chillies – 4

  Red gram dhal – 1 tablespoon (soaked in the water for about 6 hours)

  Grated coconut – 1 cup

  Salt – to taste

  Coconut oil – 2 tsp

  Curry leaves – to garnish

  Method:

  1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

  2. Cook the vegetables and red gram dal in water.

  3. Add salt and sliced green chillies.

  4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

  5. When it thickens well, add the remaining thick coconut milk.

  6. Bring to a boil and remove from fire.

  7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

  Ingredients:

  White pumpkin or poosanikai or Ash gourd – 100gm

  Pumpkin – 100gm

  Green chillies – 4

  Red gram or toor dhal – 1 tablespoon (soaked in the water for about 6 hours)

  Grated coconut – 1 cup

  Salt – to taste

  Coconut oil – 2 tsp

  Curry leaves – to garnish

  Method:

  1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

  2. Cook the vegetables and red gram dal in water.

  3. Add salt and sliced green chillies.

  4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

  5. When it thickens well, add the remaining thick coconut milk.

  6. Bring to a boil and remove from fire.

  7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

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