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:

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:

Pani Puri (Gol Gappe)

Hi All,
      Rainy season is here and eating out from  PHERIWALAS (street vendors) is not hygienic. My son loves Gol Gappe , whenever he sees Pani puri vendor he cant resist them. So after seeing his love towards Pani Puri, I decided to make it at home, so that he get hygienic food of his choice.

Ingredients:
1 pack of puris ( I used ready-made one )

For Pani (Spicy Water)
1 1/2 cups  mint leaves (pudina)
1/cup  coriander leaves 
1/3 cup tamarind (imli)
25 gms chopped ginger 
2-3 green chilies
1 tsp roasted cumin seeds 
1 1/2 tsp black salt 
1/2 tsp asafoetida (hing)
1/2 tsp black pepper powder
2 tbsp sugar
salt to taste

Remaining ingredients:  
Boiled Potatoes
Boiled black chickpeas
Tamarind Chutney

Method:

• Soak the tamarind in ½ cup of warm water for 1 hour. Strain out all the pulp through a sieve. Keep aside.
• Combine the pulp with the remaining ingredients of pani in a blender and grind into a fine paste. Keep adding water according to the requirement.

• Transfer the paste into a large bowl, add 1 litre of water, black salt and salt and mix well.

• Chill for at least 2 to 3 hours before serving.

Note: Add 3-4 tbsp of tamarind chutney into the pani for more flavour and less spicy. In case you don't have tamarind chutney then skip this step.

For Serving:

• Mash boiled potatoes roughly and mix boiled chickpeas into it. Add 1/2 tsp salt, 1/4 tsp red chilly powder and 1/4 tsp cumin powder. Mix well and serve along with the pani puri.
• Crack a small hole in the centre of each puri.

• Fill with little potato-chickpea mixture, then top a little tamarind chutney. 
• Immerse it in the chilled pani and serve immediately.

Sending it to Guru's event:

                 

Chicken Shorba

Hi Friends,
    Rain, Rain and Rain in Bangalore...... Feel like sipping something hot :)
Made Chicken Shorba last night, such a simple and easy recipe like making Maggi in 2 mins.....
So here is the recipe for you all .....Do try it !!

Ingredients:

• 500 gm boneless chicken
• 7-8  cloves (Finely chopped)
• 2 tbsp  Butter 
• 1/2 tsp  Cumin seeds
• 2 tbsp All purpose flour (Maida)
• 1/4 tsp White pepper powder
• Salt acc.to taste

 Method:

• Clean and wash the chicken pieces. Put them in a pressure cooker, add 4 cups of water.
• Close the lid and and give 2 whistles. Open the lid and cook on low flame till the water is reduced to two cups. Strain and keep it aside. 
• Heat the butter in a pan and stir fry chicken pieces till tender. 

• Heat the butter in a deep pan, add cumin seeds and chopped garlic. 

• When they begin to change colour, add all purpose flour and cook for a minute stirring continuously to avoid lump formation. 
• Add chicken stock, chicken pieces, white pepper powder and salt. Bring it to boil.

• Simmer for 3-4 minutes on low flame, remove from fire.
• Serve hot.

Note: In case you don't like the chopped garlic in shorba, add garlic in pressure cooker while cooking the chicken and discard it later.

Punjabi Mango Pickle (MOM Style )

Hi Friends,
    Season of MANGO is here and how can we forget our favourite mango pickle.
I love to have pickle masala with ALOO PURI ......Drooling na ?? Me too :)
I prepared Mango pickle with the help of my MOM ....I called her and she  explained the recipe to me on phone :) Thanks to the technology, learn recipes in few minutes.

Ingredients:
2 kg raw mangoes
500 gm mustard oil
250 gm fennel seeds (sauf)
200 gm fenugreek seeds (methi dana)
50 gm nigella seeds (kalonji)
50 gm mustard seeds (rai)
20-25 black peppercorns 
4 tbsp deggi mirch (this will give beautiful colour)
3 tbsp red chilly powder
5 tbsp turmeric powder
1 tsp hing
10-12 tbsp of salt (should be more as compare to the normal taste)

Method:

• Wash, wipe and dry mangoes with dry cloth. (be careful no moisture should be there)
• Chop mangoes into cubes. Keep them aside in a big bowl or plate.

• Take fennel seeds, fenugreek seeds and mustard seeds. Crush them slightly in the grinder. 

• Transfer the masala along with nigella seeds and black peppercorns into the mangoes.

• Now add all the masalas (turmeric powder, red chilly powder, hing, deggi mirch and salt).

• Pour oil slowly. Don't add whole amount of oil just half to mix all the ingredients nicely.

• Note: Take a griddle or tava, heat it and put 1/4 tsp of hing on it.
• You will see smoke coming from it, immediately hold your clean and dry  jar on top of the smoke. Let it go inside.
• This procedure is very important with all the pickles, it will help you to keep your pickles for long time.

• Now put the mango mixture in the jar. Cover with the lid and keep it in sunlight for 2-3 days.

• Now add remaining oil in the pickle, be sure that pickle should always be covered with the oil.
• Keep the jar in sunlight for 1 or 2 more days.
• Now its ready to serve with parantha, pooris and pulao.
• Enjoy...........

Sending this recipe to: 

        Pari's Blog                                Nivi's Blog and Gayatri's Blog

                                             

        Jagruti's Blog                                                  Kauser's Blog