Shahi Paneer

 SHAHI PANEER

Ingredients:
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.

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Sindhi Saibhaji

Sindhi Saibhaji

Ingredients:

1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans

1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida

METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

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Gobi Manchurian

Gobi Manchurian

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk


METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.

Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Aloo Palak

Aloo Palak

 

Ingredients:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Palak Paneer

 Palak Paneer

Ingredients To serve -- 4)

1. Spinach -- 1 1/2 cups ( chopped in big)
2. Paneer -- 10 cubes
3. Onion -- 1 ( if big) or 1 1/2 (if small)
4. Ginger & Garlic -- 1/2 tsp (chopped)
5. Cashewnuts -- 9
6. Poppy Seeds -- 1 tsp
7. Green Chilli -- 2 to 3
8. Garam Masala -- 1/2 tsp

Method:

1. Soak poppy seeds and cashew in little water for half 20 minutes.

2. Grind onion, palak, ginger and garlic with little water until it becomes a fine paste.

3. Heat a tbsp of oil in a pan and add turmeric powder to it. Add the ground paste to
the pan and allow it to boil on low flame until the excess water drains.

4. Grind cashew, poppy seed and green chilli into a paste and add to the pan.

5. Add salt and garam masala and cook for a while.

6. Mix in the paneer pieces towards the end. Garnish with milk cream.

Note: The Palak Paneer recipe from Chef Sanjeev Kapoor's site is also good.

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Vegetable Biryani

I am posting this recipe so that people who think and eat some colored rice as Vegetable Biryani can actually get to know what this dish is all about… Here goes the preparation method of this classic Indian Rice dish…

Ingredients in the Vegetable Biryani Recipe:

• Rice : 3 cups
• Beans: 100 gms
• Carrot: 100gms
• Turnip: 100gms
• Green peas: 1/4 cup
• Onion: 250gms
• Curd : 1 cup
• Ginger paste: 1 tea spoon
• Chopped mint leaves: 2 starnds
• Chopped coriander: 2 strands
• Green Chillies : 6
• Garlic paste: 1 tea spoon
• Chopped Tomatoes: 2
• Cumin Powder: 1 tea spoon
• Coriander powder: 1 tea spoon
• Cinammon powder: 1 tea spoon
• Red chilli powder: 1 tea spoon
• Clove powder: 1 tea spoon
• Ciammon stick: 1
• Cardamoms: 2
• Chopped cashewnuts: 1 tea spoon
• Cloves: 2
• Chopped onions: 2
• ghee/ clarified butter: 2 tbl spoon
• Milk:  1-2 tea spoon
• Pinch of saffron
• Salt to taste

Vegetable Biryani Recipe:

1. Mix curd, ginger paste, chopped mint leaves, chopped coriander leaves, green chillies, garlic paste
2. chopped tomatoes, cumin powder, coriander powder, cinammon powder, red chili powder, clove powder, cinammon stick.
3. Add salt to taste.
4. Now add beans, carrot, turnip, green peas to the above masala mixture and leave it to marinate for about half an hour.
5. Pour ghee into a frying pan and heat it.
6. Add cinammon, cloves and cardamom.
7. Fry the mixture for about 15 secs and then add chopped onions.
8. Add the vegetables when the onions become slightly red.
9. Cook the vegetables till the masala turns aromatic and the vegetables are sofe enough.
10. Do not add water since the masala should be free from moisture.
11. Pressure cook the rice in the normal way.
12. Mix saffron into the milk.
13. Take one cup of cooked rice and add a little saffron-milk into it.
14. Mix the colored rice with the remaining cooked rice.
15. Spread this rice on a deep oven-safe bowl to entirely cover the bottom.
16. Now add the vegetables on top and again spread uniformly.
17. Cover with a foil and bake the dish for 20-25 mins.
18. Take out the foil.
19. Garnish Vegetable Biryani with chopped and fried cashew nuts.
20. Veg Biryani is ready to serve.

Vegetable Biryani Recipe – Additional Information:

Serving: Serves: 6
Preparation Time: 40-45 mins
Difficulty Level: Easy
Calories: 370

I hope you enjoyed reading my Vegetable Biryani Recipe, stay tuned to my blog’s RSS feed for more delicious recipes!

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