Tuesday, March 6, 2012

Shahi Paneer!!

Paneer( cottage cheese)-1/2kg( cut into oblong pieces)
Capsicum-2 diced
Onion-4 chopped
Tomato-4 chopped
Kashmiri Red chillies-12-15(Soaked in warm water)
Ginger-2 (1"piece)
Garlic-1 big pod
Cinnamon-4-5 pieces
Saunf(fennel seeds)-1tsp
Cashew nut-10
Kasoori methi(dried fenugreek leaves)-2tsp
Orange Red color(optional)-a pinch
Salt to taste

  • Grind soaked red chillies, ginger, garlic,2 chopped onion, 
  • cinnamon, cardamom,cloves,fennel and tomato to fine paste with out adding too much water.Now the 1st masala is ready
  • Now grind coconut and 6 cashew nut(remaing 4 preserve for the main dish)to smooth paste adding 2cups of water .Now the 2nd masala is reday
  • Now heat a sauce pan add ghee.In that add remaining 2 chopped onion and diced capsicum saute till the onion turns to light brown color.
  • Now add the 1st masala paste and salt to taste, saute till the oil floats on top.
  • Then add the 2nd masala along with butter,kasoori methi,4 cashew nut chopped, raisins and sugar( if you are using)
  • If you are using orange red color add it now.
  • Cook until gravy thickens( if it is too thick then add little milk) and oil floats on top.
  • At last add paneer pieces (keep few for garnishing)cover  and boil for 5 mins.
  • Garnish with paneer pieces and fresh coriander leaves.
  • Serve hot with roti or jeera rice.

Shahi Paneer

Prawn Pakoda

Prawn pakoda

Marinated prawns
  1. Tiger prawns-1/2kg
  2. Coriander leaves-1/2 cup
  3. Mint leaves-1/4 cup
  4. Green chilly-6-7
  5. Red chilly powder-1/2tsp
  6. Lemon juice-1tsp
  7. Turmeric powder-1/2tsp
  8. Onion-1small
  9. Cumin-1tsp
  10. Ginger-1"piece
  11. Garlic-6-7 cloves
  12. Coriander seeds-1tsp
  13. Ajwain-1/2tsp
  14. Maida(all purpose flour)-1/2cup
  15. Besan(chickpea flour)-1cup
  16. Corn flour-1/2 cup

  • Remove the shell and de-vein the prawns.
  • Now grind  all the 11 ingredients  from  2-12 to fine paste.
  • Now marinate the prawns with the paste for about 30 mins.
  • Now add maida,cornflour and besan to marinated prawns and make a thick batter.No need to add water
  • Now heat a oil in deep frying pan and start frying all the pakodas till crisp.
  • Serve hot as an appetizer or evening snack or as a side dish.

Triveni Sangam (mixed veggies)

Peas-1 cup
Spinach-1 cups(chopped finely)
Cauliflower florets -1 1/2 cup
Ginger garlic and green chilly paste-1tbsp
Turmeric powder
Red chilly-2(cut into small pieces)
Salt to taste


  • Heat a sauce pan put some oil.
  • Now add cumin let it crackle for some time, then add red chilly pieces and fry until it changes to dark red.
  • Now put Ginger-gralic-green chilly paste and saute for some time until you get the nice aroma.
  •  Add some turmeric powder fry till the masala blends well.
  • Then add all the 3 vegetables and put some salt,cover it tightly with a lid and allow it to cook in its own juice.
  • Keep checking in between .when done switch off the gas.
  • Serve hot with Roti .

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