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 :)

 Ingredients:
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)

Method:

• 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:

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 :)

Ingredients:
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

                                           

      

Method:

• 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 ....

Event Announcement -Only Food For Growing Children

Hi All,
      
           I know its being long since I have done blogging. As I  was busy with some family commitments and their health issues.... Now I want to dedicate myself towards the blog. The Only event is the better way to start my blogging again. The event started by Pari in her space Foodelicious in 2010 and now I got the chance to host her event......I must say she is so hard working and dedicated for her event.

I opted the event Only Food For Growing Children because I have 3 year old son. I want my fellow bloggers to share their amazing ideas through the event so that mothers like me can see their kids growing healthy :)

                                        

Rules for the event :

• Any number of fresh entries can be sent but only two recipes from archives will be accepted.
• Veg and Non-Veg, both the entries are accepted.
• New and old posts should be linked with my event announcement and Pari's giveaway announcement.The entries will not be accepted in case of failing to follow this rule.
• Link your entries using the Inlinkz tools. Those participating in the giveaway (anyone who can provide an address in India) enter under Giveaway participation entries category else link under Non participants of the giveaway.
• Please enter your entry only once in one of the inlinkz tools.
• Use of logo is compulsory as it helps spread the word.
• In case you have a difficulty in using Inlinkz tool, mail me to dhingrashruti01@gmail.com.
• The giveaway is shipped only in India and only to the Followers of Pari's Blog. You can follow her blog through Google Friend connect or Google plus publicly.

I cannot win the giveaway being the guest host this month. Also, I will post the round up within a week after the event completion.   

Now the excited part of the giveaway is, Pari is giving away a Tarla Dalal cookbook as a part of the event.

So friends what are you waiting for ??? Put your chef caps and aprons and start sending delicious and healthy entries for the event



  .............................   All The Best and Happy Cooking....................... 

Mutton Keema Pao

Hello Friends,
               Keema pav is a famous recipe from Mumbai. I tried this recipe in one of the famous restaurant in Bangalore at the time of Diwali and decided to try it at home.
Restaurant was little oily and spicy so I decided to make my own version with less oil and less spicy.
Sharing the recipe with you all, hope you all will like my version :)
 

Ingredients:
500 gm mince mutton
1/2 cup green peas
3-4 cloves
1" cinnamon stick
1 bay leaf
A pinch of cardamom powder
2 tbsp oil
1 tbsp ginger-garlic paste
1 large onion (finely chopped)
2 medium size tomatoes (finely chopped)
1 green chilly (finely chopped)
1/2 tsp garam masala
1/2 tsp mutton masala
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 small cup water
Garnish: Fresh coriander leaves (finely chopped)
6 pav

       

Method:

• Boil green peas in heavy bottom pan, till they are cooked. Drain and keep them aside.
• Heat oil in a non-stick kadhai, add cloves, cinnamon, bay leaf and green cardamom powder.
• Add ginger-garlic paste and saute till it becomes light brown in colour.
• Add chopped onion. Mix well and saute till they become golden brown in colour.
  
  





• Add tomatoes, mix well. Cook covered till the oil separates.

                   

• Add all the dry masalas (garam masala, coriander powder, cumin powder, turmeric powder, red chilly powder, mutton masala), mix well.
• Add minced mutton, mix nicely. Add water and cooked cover.

                    

• Keep stirring in between. Mash in between. 
• Cook till oil starts floating on the top. Add boiled peas.
• Mix well and cook on high heat for couple of minute till the mince is little dry.
• Garnish with chopped fresh coriander leaves.

To Serve: Heat butter in a non-stick pan. Cut pav horizontally into two pieces and pan fry in butter till pav is crisp and light brown.

Butter Chicken (Punjabi Style)

Hi All,
    Butter chicken is a popular dish of Punjabi Cuisine made in tomato gravy. Rich gravy includes cashew-nuts, tomatoes and cream as main ingredients

Restaurant style Indian butter chicken was tried at home yesterday, which came out very well. 

Ingredients:

Grilled/Tandoori boneless chicken 

For Gravy:

• 2 tbsp butter
• 2 tbsp oil
• 1 big cardamom 
• 2-3 cloves
• 1 tej patta
• 1" ginger (roughly chopped)
• 4-5 cloves of garlic (roughly chopped)
• 1 onion (sliced)
• 6-7 tomatoes (roughly chopped)
• 3-4 tbsp cashews (soaked in hot water)
• 1/4 tsp deggi mirch
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 cup milk and 1 cup water
• 1 small pack of cream
• 2-3 tbsp of ketchup sauce

Method:

• Prepare grill chicken with the help of sandwich maker.

• To make makhani gravy, heat butter and oil together in a kadhai. Add big cardamom, cloves and tej patta. Now add ginger and garlic . Saute till they become golden pink in colour.
• Add sliced onion. Cook till it becomes golden pink in colour. 

• Add chopped tomatoes, mix well and cook covered till they become pulpy.
• Remove from fire. Allow it to cool.

• Blend the mixture in the blender and sieve.
• Add all the dry masalas and cashew paste.Stir for few seconds on medium heat.

• Add milk and water mixture to get the desired gravy.Bring it to boil. Stirring constantly.
• Add grilled/tandoori chicken and tomato ketchup. Cover and cook for 5-7 mins.
• Before serving add cream. Mix well.
• Garnish with fresh cream and fresh coriander leaves.
• Enjoy.

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt 
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

• First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

• Divide the dough into equal portion, make small balls.
• Roll them with the help of a rolling pin. Make thin chapatis out of it.
• Now take a knife and cut the chapati into long thin strips like flat noodles.

• Keep them aside.
• Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

• In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

• Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

• Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

• Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

• Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
• Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

• You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
• Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
• Enjoy.................

Vegetable Man-chow Soup

Hi Friends, 
      Last week was the busiest week for me, my son and hubby both fell sick :( 
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

Ingredients:
1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt acc.to taste
1/4 tsp MSG (Ajinomoto) 
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

Method:

• Heat oil in non-stick pan,  add spring onion whites and  ginger-garlic paste and  saute for few seconds.

• Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

• Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil. 
• Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

• Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

• Garnish with spring onion and crispy noodles. Serve hot.
 

Note: 

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.

Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups. 

You can store these crispy noodles in an air tight container for future use .