Paneer Butter Masala - Free Indian Recipes Online

Paneer Butter Masala - Free Indian Recipes Online

This is one lip-smacking, finger licking north indian flavour that anyone would fall in love with. That velvetty gravy cooked with cubes of paneer and indian spices, garnished with coriander is sure going to be a treat for all those veggie lovers out there. The richness of this dish comes with the butter, cashewnut paste and tomatoes. Try this and I bet you'll be surprised to see how easy you can make this dish that tastes just like the one you tasted at your favorite restaurant. 

Ingredients:

250 gms paneer (about 24 cubes)
3 medium sized onions
2 tsp ginger-garlic paste
2 tsps red chilli powder
4 ripe tomatoes
3 tbsps cashewnut (grind to smooth paste with little water)
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp  garam masala powder
salt to taste
3 tbsps butter
2 pinches of orange food color
Coriander leaves for garnish
How to

• In a saucepan, bring about 4 cups of water to boil. When the water starts dancing, gently drop in the onions, and tomatoes. Let them cook on high flame for 10 mts.
• Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside.

• Heat a tbsp of ghee and fry the paneer cubes to golden brown as shown in the picture.
• While the paneer fries, bring one cup of water to boil and switch the flame off. To this add the fried paneer cubes and let it sit for 5 mts in.

• In a pan/kadhai heat 3 tbps of butter on medium low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears.

• Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well.
• Add tomato puree, kasoori methi, coriander powder, garam masala. simmer the flame and let it cook for 4 mts.

• Add fried paneer, mix gently and let it cook for another 4 mts
• Now add 3/4 cup of water, and cook on medium flame till the gravy turns to a thick consistency. Check the salt and add if required.
• Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off the flame. 
• Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving.

• Serve hot with rotis, paranthas or naan or steamed white rice

Read more...

Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

Dahi ki kadhi Recipe - Hyderbadi Special Dahi ki kadhi Salan for Everyone

Ingredients:



2 cups yogurt
1 onions
4-6 green chilies
1/4 tbsp Turmeric powder
1 tbsp Ginger paste & Garlic paste
Salt to taste
3 tbsp Besan (Gram Flour)
5-6 Curry leaves
2 - 4 Garlic Cloves

For Roasted and Ground Masala

1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)

Ingredients for pakoda:

1 cup Besan (Gram Flour)
1 tbsp Red Chili
1/4 tbsp Turmeric powder
1/2 tbsp Soda Powder
1 tbsp Ginger paste & Garlic paste
Coriander leaves (finely chopped)
Mint leaves (finely chopped)
Salt to taste
1 cup oil





For seasoning (Baghar)

4 tbsp Oil
1 tbsp Cumin seeds (Zeera)
1 tbsp Black mustard seeds (Rai)
2-4 Garlic Cloves (optional)
2 Dried Red chilies  (optional)

Method

For roasted and ground masala

In a large non-stick saucepan/Khadhai at medium heat, Add Cumin seeds, black mustard seeds
and fry without oil for 1 minute-or till slightly darker in color and then grind into a fine smooth powder keep aside.
Then Grind the green chilies into fine paste.

In a large bowl add the yogurt; beat it with the spoon or a whisk to make it smooth
Then in a small cup add water mix Besan flour without lumps
Pour over into the yogurt mix it well without lumps
Add fine Green chili paste powder and zeera and rai powder,
Add ginger & garlic paste, turmeric powder, salt, and mix it well.

In a large cooking bowl pour yogurt mixture over a tea net to trap all of the loose mixture
Into the blow then add sliced onion, green chilies, curry leaves and garlic cloves leave it for low heat till its thick paste.
Stir often to prevent burning, if required, sprinkle a little water/Besan from time to time prevent from burning.



Method for the Pakoda,

In a bowl add Besan, red chili powder, turmeric powder salt, soda powder, mix the dry Ingredients well add water mix to form a thick, smooth batter, add ginger paste & garlic paste, coriander & mint finely chopped mix well.


Meanwhile in a saucepan add oil at medium high heat, Let batter fry until it is golden brown, about 3-5 minutes.
Then after pakoda is done add into the Yogurt batter.

Then for Baghar

Add cumin seeds, black mustard seeds, after few seconds add garlic cloves (optional) & dried red chilies (optional) stir for few seconds remove from the heat.
 
Then pour the Baghar over and let it cook for 5 minutes & remove from the heat.
Enjoy it..!!!
Serve with Plain rice / Talwa ghost/chicken ka salan/ Roti.

Read more...

Makar Sankranti Recipes 2012, Indian Recipes 2012 Online

Makar Sankranti marks the onward journey of the sun into the northern hemisphere, which signifies the onset of Uttarayana Punyakalam. It is believed that a person who dies on this auspicious day of Makar Sakranti is rid from the cycle of birth and death and attains Moksha, where his soul is unified with the almighty. Like is the case with very auspicious Indian day, Makar Sankranti is also associated with delicious tasty recipes. Most of these recipes are made from sesame (til) seeds and rice. Sesame seeds contain lots of oil and hence acts as a softener. The use of these seeds in sweets is healthy and their exchange signifies warmth, love and tenderness.

Til Ke Ladoo

Easy to make, tasty and crispy, til ke ladoos are a favorite with people of all ages. The crunchy sesame seeds melts in the sweet jaggery syrup, harmoniously in the mouth!!!

Til Ke Ladoo

Khichdi

This is a common dish made in almost all households in India. The turmeric powder used for this dish is supposed to have healing properties and ginger helps in the functioning of the digestive system.

Khichdi

Til Poli

This is a south Indian dish. The dough is kneaded with the sesame seeds and fried. They are delicious, crisp and crunchy. Til poli is rich in vitamin b and provides essential fatty acids.

Til Poli

Pongal

Pongal is a very famous south Indian dish. It is named so, after the harvest festival of south india. Pongal is perfect blend of rice, jaggery, cashew nuts and coconut.

Pongal

Til Burfi

This is a dish of the Maharashtrian Cuisine. Til Barfi is one of the primary dishes of Makar Sankranti. It is very nutritious as the groundnuts provide strength and the sesame seeds keeps the body warm during the winter chills.

Til Burfi

Read more...