Tuesday, 18 February 2014

Shahi Paneer (Punjabi Style)

Hi All,
      Shahi Paneer is famous recipe from Indian cuisine. It is made in thick tomato gravy including cream and whole spices. The tomato gravy is so simple and easy... It is also know as Makhani (made with makhan/butter)

I make plain Makhani gravy in which I include paneer to make Shahi Paneer, Chicken to make Butter Chicken. My son loves the gravy and it is an easy method to give him something nutritive.

Sharing my recipe with you all, which will never let you down :)

2 medium onions (roughly sliced)
1 green chilly (roughly sliced)
2 black cardamom (roughly crushed)
1" ginger (roughly chopped)
2 tbsp ghee
5-6 large tomatoes (chopped)
3/4 cup well beaten curd
2-3 tbsp butter
1/2 tsp red chilly powder
1/2 tsp garam masala
2 tbsp tomato ketchup
1/4 tsp sugar
1/2 tsp cumin powder
Salt acc. to taste
1/2 cup well beaten cream
2 cups of milk
200 gm paneer (cut into cubes)

  • Heat ghee in a kadhai. Add onions, green chilly and ginger. Mix well.
  • Add black cardamom and saute till onions become brown pink in colour.
  • Now add chopped tomatoes and mix nicely. Cook the mixture covered on low flame till tomatoes become pulpy.
  • Once tomatoes become pulpy add beaten curd and cook for 3-4 mins on low flame.
  • Remove from fire. Allow the mixture to cool.
  • Once its cool down, grind it in the grinder to make fine tomato puree by adding little milk in it.
  • Strain the puree and keep it aside.
  • In the same kadhai, heat butter. Add tomato puree.
  • Mix well, add all the dry spices, sugar and tomato ketchup. Cook on low flame till the gravy becomes thick and has rich red texture...
  • If you find the gravy is very thick you can add milk otherwise skip it.
  • Add cream and paneer cubes. Mix well and cook for 1-2 mins.
  • Remove from flame.
  • Garnish with beaten cream and coriander leaves.
  • Serve hot with rotis.

Sending this recipe to:

Friday, 7 February 2014

Oats Idli

Hi Friends,
       Back with another healthy recipe for the breakfast or for your kids snacks time in school as well....
I bought a pack of instant oats for my son, thought of making oats porridge for him. I made it for him but waste he refused to eat, may be not that appealing. Personally I too don't like oats, now what to do with the pack ?? Found few recipes on Internet and tried OATS IDLI.....

First time I used the same ratio which was given on the net but then I realised it makes idli little sticky than crispy. I tried my own ratio of ingredients and sharing with you all. Hope you will like it :)

1 cup oats (I used saffola instant oats)
1 cup medium size rava/suji/ semolina
3/4 cup curd
1 finely chopped carrot
1 finely chopped capsicum
2-3 finely chopped green chillies
Few fresh leaves of coriander (finely chopped)
2 tsp of mustard seeds
Salt according to taste
1/2 tsp hing
1/4 tsp baking soda/eno fruit salt
Oil for temper and to grease the idli trays


  • Dry roast oats in a non-stick pan for 3-4 mins or till aroma arises.
  • Remove from pan, grind them once cool down. Keep aside.
  • In the same pan dry roast semolina till it becomes light brown in colour. Remove and keep aside.
  • In the same pan, add 1 tsp of oil. Add mustard seeds, let it splutter add carrot, capsicum, green chillies and chopped coriander along with 1 tsp of salt.
  • Cook till carrot becomes soft.
  • Now transfer rava/semolina, oats, carrot mixture, curd, salt, baking soda/eno fruit salt and hing in a mixing bowl.
  • Add water in the mixture to get proper consistency.(neither too thick nor too watery)
  • Grease the idli plates and put a batter with the help of ladle.
  • Steam it for 10-15 mins or until done.
  • Remove from the plates and serve hot along with your favourite chutney.

Sending this recipe to Pari's event hosting by me ....