Sunday, December 8, 2013

Paneer Bhurji (Scrambled Cottage Cheese)




Preparation Time:   15 mins
Cooking Time:       30 mins

Ingredients:
Paneer \ Cottage Cheese         200gms
Chopped Onion                      2 medium
Chopped Tomato                    2 medium
Chopped Capsicum                 ½
Chopped Coriander                4 tbsp
Pepper Powder                       1 tbsp
Chopped Chili                         2 tbsp
Turmeric powder                     ¼ tbsp
Oil                                          6 tbsp
Salt                                         As per taste

Preparation:
In a big mouthed pan, pour the oil.
Add the chopped chili and onion.
Cook on low to medium flame, and keep it covered with a lid.
Once the onion turns translucent, add the chopped capsicum, turmeric powder, pepper and salt
Sauté, until the capsicum is semi cooked.
Add chopped tomato, and sauté for another 5 minutes
Add the paneer and cook for another 15 minutes, on low flame.
Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.
Turn it into a glass bowl, and generously sprinkle the chopped coriander leaves on it.

Sunday, December 1, 2013

Paneer Paratha



Preparation Time:   15 mins
Cooking Time:       20 mins

Ingredients:
Wheat Flour                            4 Cups
Paneer \ Cottage Cheese         200gms
Chopped Onion                      1 medium
Chopped Tomato                    2 medium
Pepper Powder                       1 tbsp
Chopped Chili                         2 tbsp
Turmeric powder                     ¼ tbsp
Oil                                           6 tbsp
Salt                                          As per taste

Preparation:
In a big mouthed pan, pour the oil.
Add the chopped chili and onion.

Cook on low to medium flame, and keep it covered with a lid.
Once the onion turns golden brown, add the chopped tomato, turmeric powder, pepper and salt
Sauté, until the tomato is cooked and forms sort of paste with onion.

Add the paneer and cook for another 15 minutes, on low flame.
Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.

Keep the cooked paneer aside.
Prepare the dough, using flour.
Take small amount of dough, and place it on a lightly floured surface.
Flatten it into a small disc.
Roll it into a small circle, slightly bigger than your palm.
Place some stuffing in the center.
Bring the edges together, and pinch them at the top.

Flatten them using your palm, and roll them to form a circle.
Heat the skillet, and place the paratha on it.
Put some oil all around, and allow it turn into golden brown.
Turn it the other side and do the same.
Serve hot with a spoon of butter or it!!



Dal Makhni




Preparation Time:   3 hrs
Cooking Time:       40 mins

Ingredients:
Whole Masoor Dal \ Black Lentil                1  Cup
Rajma \ Kidney Beans                              ¼ Cup
Jeera \ Cumin Seeds                                1 tbsp
Dal Chini \ Cinnamon                                1 medium size piece
Laung \ Clove                                           2 pieces
Elaichi \ Cardamom                                  3 pieces
Garam Masala                                         ½ tbsp
Turmeric Powder                                      ¼ tbsp
Chopped Onion                                        1 Large
Ginger Garlic Paste                                  ½ tbsp
Fresh Cream                                           100 gms
Unsalted Butter                                        25 gms
Chopped Green Chili                                 2 tbsp
Chopped Coriander \ Cilantro                     4 tbsp
Salt                                                         To taste

Preparation:
Soak masoor dal and rajma separately for 3hrs.
Boil the rajma, drain the water and keep it aside.
Now boil masoor dal in 3 cups of water along with dal chini, elaichi and laung. (Do not drain the water, this will be used further for cooking)
In a big mouthed pan, heat 2 tbsp of oil and then add the butter.
Add jeera and on a medium flame and heat, until crackling sound is heard.
Add green chili chopped onion and sauté, until the onion turns golden brown.
Add turmeric powder, garam masala, ginger garlic paste and sauté, until oil is seen at the edges.
Take the rajma, in a bowl and slightly blend it.
Now add the masoor dal and rajma to the pan and let it cook on medium to high flame, until the first boil comes.

Add half of the cream and let it cook on low to medium flame for another 5 minutes.
Switch off the gas.
Turn the dal makhni in a serving vessel and generously spread the remaining fresh cream and chopped coriander on it.

Note:
The water used to boil masoor dal should be used for cooking as it has the extracts of the masala.
The rajma and masoor dal should be absolutely cooked after boiling, such that if pressed between thumb and finger it feels soft.