Shahi Paneer No Onion-Garlic

Ingredients:-

Paneer -1/2 lb (1- 1/2 cups cubed)
Cashew Nuts-12(make into powder)
Tomatoes-2 nos (chopped and puree)
Green Chili -1 nos (paste)
Ginger-1/4 inch (paste)
Cumin seeds-1 tsp
Asafetida / Hing - 1/8tsp
Bay leaves-2 nos
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Red chilli powder-1/4 tsp (adjust to taste)
Yogurt-1/2 cup
Sugar-1 tsp
Garam Masala-1/4 tsp
Salt to taste
Coriander   leaves-2 tbsp
Oil-3 tbsp


Method:-

Slice paneer into small cubes.Keep aside.
Grind cashews into powder .Keep aside.
Puree tomatoes,green chilli and ginger.keep aside.


Add oil in a pan,over medium heat.Shallow fry paneer cubes till they turn slightly brown.Remove from pan and place over paper towels to absorb excess oil.

Increase heat to medium high and add bay leaves,cumin seeds and hing.Stir for a few seconds.

Add tomato puree,coriander powder,turmeric powder,red chilli powder.Cook the mixture,stirring occasionally for 2-3 minutes.It will reduce to half its volume and start separating from the oil.

Add sugar,cashew powder and yogurt.Cook for another minute then add 1 cup of water and salt and bring to boil.

Add paneer and cover the pan.Simmer for a few minutes over medium low heat,till gravy is slightly tick in consistency.

Remove from heat add gram masala and chopped coriander leaves. Mix gently,cover the pan and let it sit for a couple of minutes.

Serve hot with rotis, fried rice.

Mutton Fry / Lamb Fry (type 2)

 


Ingredients:-

Lamb / Goat -1 lbs
Onions-2 nos (chopped)
Ginger-Garlic Past-1 tbsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Red Chillies powder-1 tsp
Curry leaves-few
Cumin seeds-1 tsp
Green Chillies- 4 nos
Turmeric powder-1 tsp
Peppercorns-8 pieces
Garlic-4 pieces
Coriander leaves- 2 tbsp
 Salt to taste
Oil-1 tbsp
Butter-1 tsp

Whole Garam Masalas:-

Cardamom-2 nos
Cinnamon-1 nos
Cloves-2 nos
Bay leaves-3 nos

Method:-





In a pressure cooker  add some oil and when oil is hot add garam masala.When its sputters add chopped onions fry for 5 minutes (we wont have to brown the onions).

Add turmeric powder,ginger-garlic fry for 2 minutes.

Add clean cubes of lamb and salt  fry for 4 minutes.Add little  water to it and cover the lid and cook until mutton is done.Make sure your mutton is fully cooked as we are not going to cook this lamb in a gravy or anything.

Take some garlic,little bit of cumin seeds and peppercorns make into paste.

Heat butter in a separate pan ,add the grounded paste fry for 5 seconds add green chillies and curry leaves.


Add red chilli powder,cumin powder,coriander powder fry for 2 minutes. Now add the cooked mutton and coriander leaves mix well, fry till the water evaporate the moisture.Continue frying ,stirring in between until it turns brown. add  the chopped coriander to garnish and add little lime juice to it.




Serve with rice or rotis...
 
 
 

Homemade Ghee / Neyyi / How to make Indian Clarified Butter

 

 
Ingredients:-

Unsalted Butter- 2 lbs
Curd / Yogurt -2 tbsp ( adding curd give nice flavorful and will help stay so for a longer time)



Method:-

Place the butter in a heavy-bottomed pan or kadai and melt on medium -low heat,keep stirringin between.The butter slowly melts down,keep stirring.
Once it has melted down completely,allow the butter to boil and it will form a thin foamy layer on top with the light yellow liquid on the bottom.


Now add  the 2 tbsp of thick curd do not mix and when u add the curd ,there will be lot of bubbling and gurgling.Don't panic.Reduce the flame to low, uncovered and undisturbed for 30 minutes until milk-solid on the bottom of the pan turn from white to beige-brown,and butter on the top becomes transparent like clear water.

This is the signal to turn of the heat.Please take caution not to burn the bottom part.

Remove the ghee from the heat and let it cool.


After its cool down,strain the ghee through stainer in a air tight container,keep that brown thing for later use.

Godavari or Netuppu :-

Actually that brown thing is called Godavari or Netuppu and this godavari u can it 3 ways.Godavari in our or our home town all will eat.For this me and sister and bother will fight for this.that much we love this.Kid will like this.

Heat the pan brown thing and 1 cup of milk mix well.

Now bring to boil,boil for 10 minutes.
Now add the 1 tbsp of curd and salt stirring well.Boil it and u can it became curdle and water.

Boil till the water is evaporates,it became semi dry.Switch off the flame.


Serve with  hot with plain rice and mix, eat it.



Or take godavari mix with sugar  and eat it with rasam rice or curd rice. - tastes really good.


Either u can eat with rice and godavari ,salt mix together  eat it.Give this for small kids they will like it.

Note:- Adding curd give nice flavorful and will help stay so for a longer time.

Palak Poori / Spinach Poori / Deep Fried Spinach Flavoured Indian Bread

 
Ingredients:-

Palak / Spinach -2  cup
Wheat Flour-1 1/2 cups
Green Chillies-4 -5 nos
Ajwain-1 tsp
Oil-1tsp
Salt to sate
Water as needed

Method:-

Saute  the spinach leaves,little till the reduce in volume ( for a minute or two).
Cool down and grind it with green chillies and water till smooth.

Take the flour and add salt,oil,ajwain to it this ground spinach and make to a smooth dought,as we make for pooris.(add water little as needed).

 Make small balls and roll into pooris as we for the ordinary pooris.

Deep fry in hot oil.


Serve with any curry.