The Gorgeous Paneer Tikka-Recipe

(This is a rich mix of spices and marinated paneer Cubes)

Ingredients:

For Paneer Tikka:

Malai Paneer-200 gm

Red capsicum cut into 2” cubes-3

Yellow capsicum cut into 2” cubes-3

Green Capsicum cut into 2” cubes-3

Hung Curd-50 gm

Ginger Garlic Paste-15 gm

Red chili powder-1tsp

Turmeric powder-1/2 tsp

Garam masala powder-1tsp

A small pinch of Kasuri Methi

Lemon-1

Preparation:

-Cut Paneer into five equal strips and keep it in a bowl

-Add hung curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, Kasuri Methi and salt.

-Mix well and set aside for at least 30 minutes for marinating.

-Skewer the cubes of paneer and capsicum and grill them on a charcoal Sigdi or Tandoor.

-The left over paste of marination will be used to make the gravy.

For Gravy:

Oil-50 ml

Kashmiri red chili-5

Cloves-1/2tsp

Shah Jeera-1/2 tsp

Black pepper corns-1/2 tsp

Cinnamon-1 stick

Green Cardamoms-4-5

Ginger Garlic paste-1 tsp

Green Chilies-5

Crushed red chilis-5gms

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam Masala Powder-1/2 tsp

Onions-2

Capsicum-1

Coriander root -20 gm

Coriander Powder-1/2 tsp

Fresh tomatoes -2

Tomato ketchup-10 gms

Cashew nuts-20 gm

Magaj-20 gm

Till-20 gm

Sugar -5gm

A small pinch of Kauri methi

Butter-10 gm

Fresh cream-10 gm

Preparation:

-Dry roast Cashew nuts, Magaj and Till in a pan and grind it to a smooth by adding some hot water. Keep aside.

-In a pan heat the oil and add cloves, shah jeera, cinnamon, black pepper corns, cardamom and Kashimiri red chilies.

-When Saha jeera and cloves start t splutter add the slit green chilies, ginger-garlic paste, turmeric powder, crushed red chilies, red chili powder, garam masala powder and stir it a bit.

-Now add finely-chopped onions and allow it to turn slight golden brown.

-Once the onions turn golden brown put it in the chopped tomatoes/tomato puree, finely-chopped capsicum and finely-chopped coriander root and allow it to cook further until tomatoes are fully cooked.

-Add the past to nuts to cook it until   the oil starts to separate.

-Add in the grilled paneer and capsicum cubes along with the left over marination and cook it for another five to seven minutes.

-Add salt to taste and a pinch of Kasuri Methi, Coriander powder and sugar.  Finally mix in the Fresh Cream.

-Top it up with lots of butter, garnish with chopped coriander and serve hot.

pic courtesy:http://images.tastespotting.com/thumbnails/352785.jpg

Wishing you very happy & prosperous Navratri

Management of time in Kitchen

In metros and big cities where both are working hands and have to travel one to two hours daily to go to work place and back, time management in Kitchen becomes an important issue.  Following few tips can help achieve a perfect time management solution at home.  It’s may prove use for you too:

Set a time table for cooking:

Allocate a genuine time, out of time available, to work in kitchen.  Even if you can’t stick strictly to the time table try to get close the achieving the target set by you. If you want cooking to take precisely one hour, set your priorities accordingly.

Make a Weekly menu:

This will free you of thinking about what to cook everyday and getting lost when you run out of ideas.  A weekly chart will facilitate you freedom of thinking of many combinations and recipes.

Keep enough stock of vegetables, eatables and grocery stuff:

Rather than running for shopping every now and then, keep ample stock of veggies, rice or flour, spices, etc. Now- a- day most of the supermarkets and departmental stores have cut veggies nearly packed and stocked in the counters.   If you are hard pressed for time to cut those veggies, you ma y choose to pick those cut veggies.  This will save ample time.

Keep some ‘ready to cook’ and ready to eat’ stuff.

Sometimes when you are much tired and not in mood to cook and want to take it easy, those food stuffs will be useful.  It is better than ordering food from outside which is not too much suited to health and reliable.  In the market there is a long chain of such ready to eat and ready to cook stuff.

piccourtesy:http://thumbs.dreamstime.com/z/positive-housewife-cooking-eggplants-home-kitchen-30702332.jpg

Kuttu ki Kadhi – Recipe

(Kuttu flour curry with dumplings in yoghurt)

 Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 5

Ingredients:

-1.5 cup Kuttu Ka Atta (buckwheat flour)

- 2 Cup Yoghurt

-1 large potato cut into small dices

-1 tsp cumin seeds (Jeera)

-2 Green chilis finely chopped

-Desi (Pure) ghee or groundnut oil to fry

-2 cup water

-Rock Salt to taste.

How to prepare:

-Mix potato dices with 1 cup Kuttu ka Atta and ½ tsp salt.  Add some water and mix well to make Pakoras (dumplings).  Put sufficient oil in a wok or Kadahai to deep fry the dumplings.  Put marble sized dumplings in the oil and deep fry till light golden.

-Mix the yoghurt and ½ Kuttu ka Atta with 2 cup water and mix well.  Heat 1 tbsp oil in a pan and add the cumin seeds.  Allow to splutter and add the chopped green chilis.  Saute for one minute and add the yoghurt mix.  Bring it to a boil stirring continuously. Reduce the flame and allow simmering for 8-10 minutes.  Add the potato dumplings and simmer for 3-4 minutes.  Add salt to taste.

-Garnished with coriander leaves and serve with rice.

 pic courtesy:http://1.bp.blogspot.com/_92aemd3LCJY/S_20dmBv0eI/AAAAAAAAN8Q/fBkSG06i1Go/s1600/Pakoda+Kadhi.jpg

Gobi Korma –Recipe

(It’s delicious veg. Korma)

Ingredients:

Cauliflower (Gobi) -1 medium

Onion boiled and sliced: 1

Ginger paste -1 tea spoon

Coriander Powder -1/2 tea spoon

Chili powder -1/2 tea spoon

Garam Masala -1/2 tea spoon

Turmeric powder- ½ teaspoon

Raisin -1 table spoon

Cashew paste – 1.5 table spoon

Coconut milk -1/2 cup

Salt and sugar to taste

Oil -25 ml

Ghee -1 teaspoon

Preparation:

-Dice the Cauliflower.  Head the oil in a pan/Kadahai and fry the cauliflower after coating them with turmeric.

-Add onion, ginger paste, chili and coriander in that oil and fry.  Once the oil separates from spices, add cashew paste, raisin, sugar and salt and fry a bit.  Add coconut milk and water.

-Once the cauliflower is soft, add the garam masala and ghee.

-You may add a dollop of fresh cream on top and garnish with coriander leaves.

-Serve hot with chapattis.

 pic courtesy:http://3.bp.blogspot.com/-3MzD4S3Xmcs/Tai9pcjUFHI/AAAAAAAAC6s/OL22NVMUrF0/s320/DSC02791.JPG

Penang Laksa

(It’s Veg. Penang Laksa)

Preparation time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Also taste Spicy date rice

Also taste Rajma Burger

 Ingredients:

1) Peeled onions -100 gm

2) Garlic Cloves -8

3) Peeled ginger, sliced-25gm

4) Lemongrass (soft white stem only) sliced-15 gm

5) Ground coriander -2tsp

6) Large dried red chilies -3

7) Chili paste -2 tbsp

8) Vegetable oil-4tbsp

9) Fresh coriander-50gm

10) Vegetable stock -1.25 liters

11) Curry leaves -3 branches

12) Curry powder-2 tsp

13) Salt-1.5 tsp

14) Caster sugar -2 tbsp

15) Coconut milk-400 ml

16) Rice vermicelli noodles -100 gm

17) Bean sprouts-300 gm

18) French beans, trimmed and halved-150gm

19) Fried tofu puffs (optional)-250gm

20) Limes, halved-4

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Recipe:

-Put the first 7 ingredients in a small food processor bowl.  Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.

-Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time otherwise it may burn at the bottom.  Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if required.

Also taste Spinach Palak Curry
 

-Once the broth is done, steep the rice noodles in boiling water for three minutes and drain.  Throw the bean sprouts into a pan of boiling water, drain at once and refresh.  Cook the beans in boiling water for three minutes, drain and refresh.

-Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves.  Squeeze lime juice on the top and throw one half of squeezed lime into each bowl.

pic courtesy:http://farm9.staticflickr.com/8489/8271719119_818e903899_b.jpg