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:

Pepper Rasam/ Kali mirch Rasam

Hello All,
     Winters are welcome and  welcome the cold and sore throat problems too... I face this problem quiet often so decided to have Pepper Rasam on regular basis to get rid of both the problems. 

Ingredients:

2 Tomatoes 
1 tbsp black peppercorns (roughly mashed)
1 tsp cumin seeds (roughly mashed)
3-4 cloves of garlic (roughly mashed)
1 tbsp rasam powder
1/4 tsp garam masala
A pinch of haldi powder
Few Curry leaves
Salt acc. to taste
1 tbsp roughly chopped coriander leaves
1 juice of lemon (instead of tamarind)

To Temper:

1 tbsp Ghee
1 tsp mustard seeds
Few curry leaves
A pinch of Hing
2 Red chillies (roughly broken)
         
Method:

• Add chopped tomatoes, rasam powder, turmeric powder, crushed peppercorns, cumin seeds, garlic and salt in a heavy bottomed pan. Cook tomatoes till they become mashy and pulpy.
• Add 2 cups of water and bring it to boil. Once it starts boiling simmer on low flame.
• In the meanwhile heat ghee in a tadka pan, add mustard seeds, when it splutters, add red chilly powder, hing ,curry leaves mix well. Pour it over the rasam.
• Garnish with chopped fresh coriander and sprinkle lemon juice on the top. 
• Serve it hot with boiled rice.....Enjoy.

Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

• Clean and wash the fish nicely under the running water. Keep it aside.
• Pat dry gently with the kitchen towel. 
• In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
• Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
• Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
• Fry till the fish slices become golden brown from both the sides. 
• Remove on an absorbent paper and sprinkle chaat masala on the top.
• Serve with lemon wedges and onion rings.
• Enjoy...........

South Indian Cooking (SIC) Series Event

Hi Friends,
     From Delhi but staying in Bangalore has made me a South Indian Food Lover. Love to have dosas, idlis and curd rice at-least twice a week.
This love towards South Indian Cooking inspired me to host Anu's event in my blog.
She has started SIC (South Indian Cooking) event long back and gave me an opportunity to host the event in my space. Thanks a-lot Anu for that.

Event Rules:

• Use of LOGO is MANDATORY, as it will help to spread the word.
•  Link back to the Anu's Event Page and My Event page is necessary.
• Event Start Date is September 15th and Ends on November 15th (a 2 month event).
• Vegetarian and Non-Vegetarian recipes are allowed.
• ANY number of entries are most welcome.
• Archived posts are also welcome, but please re-post it with the even logo and link to this event page. 
• Non-Bloggers are welcome to participate, send in your recipe to dhingrashruti01@gmail.com
• Bloggers can link to the corresponding Linky....at the end of this page. If you find it difficult to link it...you can also email me your recipe at dhingrashruti01@gmail.com

(NOTE: Please link the recipes according to the states names pls, and make sure if at all you make a mistake, you inform me about for me to correct it, else the entry will be deleted.)
( Please combine Pondicherry and Goa as one state entry)

So Friends waiting for your lip smacking recipes :)

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.................

Kesar Pista Kulfi

Hello Friends,
        I remember the day when Divya Pramil gave me an opportunity to host the first post of SNC event. It was a privilege for me to host the event and I was super excited. That was the beginning of the event, it started with very few members and now its flooded with so many talented bloggers....

SNC event has become a huge hit in a very few days, All credit goes to Divya and all my blogger friends, who participated in the event with full enthusiasm.
This time again I got a chance to host the event and I decided to make something sweet.

Festivals are going to start from this month, already Ramzan is going on, then Rakhi, Ganesh Chaturthi, Onam, Durga Ashtami ........Big list of festivals will make big list of guest visiting your house :)

Why not WELCOMING your GUESTS with our famous North India Kesar Kulfi ??? YUM YUM ....
So today's challenge from North Team to our lovely South Team is Kesar Pista Kulfi ...........

 Ingredients:
1 litre milk
1/2 tin condensed milk (I used Amul)

1/2 cup sugar

1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped pistachios 
1/4 tsp saffron (kesar)

1/4 tsp rose water

Method:

• Dissolve cornflour in 1/2 cup milk and keep aside.
• In the meanwhile pour the remaining milk, condensed milk ,and sugar  into a heavy bottomed pan and bring it to a boil.

• Keep scraping the cream (malai) from the sides of the pan, this will give thick texture to the mixture.

• Keep boiling on low flame it it reduces to 3/4 quantity.
• Pour the cornflour mixture into the mixture. Mix well and keep stirring to avoid lumps formation.

• Stir well until the mixture becomes thick.
• Add cardamom powder, saffron and chopped pistachios. 

• Remove from fire and allow it to cool. 
• Add rose water. Mix well.
• Now pour the mixture into kulfi molds or Popsicle molds,cover with the lid and freeze for 3 to 4 hours.

• Remove from freezer, insert ice lolly sticks as handles and again freeze until firm.
• When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and serve immediately.

I am part of Northern Team:

Mutton Liver Fry

Hi Friends,
          Back with another long awaited post, Mutton Liver fry recipe. Its a popular recipe of South India. I made dry one, you can try in gravy too as per your choice. 

Mutton liver is rich in iron and vitamin A. It has high fat content but very good for growing kids as well as for those who have less haemoglobin. 
Too much of consumption is also not recommended as it has high fat which will lead to high cholesterol.

Cooking part is little tricky, many people don't know how to cook mutton liver. Sometimes it gets over-cooked or sometimes it will be under-cooked. Cook it on lower flame but keep checking in between so that it doesn't get dry up as a result liver will become rubbery in texture.

Ingredients:

• 250 gm mutton liver
• 1 small onion (sliced)
• 1 red pepper (sliced)
• 2 small tomatoes (cut into cubes)
• 1 tbsp ginger-garlic paste
• 1/4 tsp garam masala
• 1/2 tsp coriander powder
• Salt acc.to taste
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• 1/4 tsp black pepper powder
• 2 tsp olive oil

Method:

• Wash, clean and cut mutton liver into small cubes. Keep it aside.
• Heat oil in a non-stick pan.
• Add sliced onions, saute till they become golden brown in colour.

• Add ginger-garlic paste, mix well and cook for another 5-6 secs.

• Now add sliced bell pepper. Mix well and cook covered on low flame till the bell pepper is half cooked.

• Add all the dry spices and mix well.
• Now add mutton liver pieces. Mix nicely. Cover it and cook on low flame for 10 mins. Keep stirring in between.
• Now add chopped tomatoes. Mix and cook for another 5-6 minutes.

• Remove from fire. 
• Garnish with chopped coriander and serve hot with chapatis.