26th May 2010, 01:46 PM #41
Jiffy Paneer Sabji - suits tofu also.
Curds - 1 cup
Paneer cubes - 1 cup
Spice powders to be sauted in 1 tbsp oil:
Hing - a pinch
Red chilli powder - 1-2 tsp
Dhaniya powder - 1 tsp
Amchur - 1 tsp
Garam masala - 1/2 tsp
jeera powder - 1 tsp
Black salt - 1/2 tsp
When sauted add curds & salt.
Simmer to boil & add paneer cubes.
Allow to stand till all flavours are infused in paneer.
Chossing the masalas is your option.
2nd December 2010, 11:40 AM #42
Aromatic Pulao with fresh Masala - easily made at home!!
Cloves - 4
Star anise - 1 star
Black pepper - 1 tbsp
Shajeera - ½ tbso
Cinnamon - 3, 1” pieces
Bay leaf - 1 piece, broken
Cardamom - 5
Dhaniya - ½ cup
Jeera - 1 tbsp
Red chillies - 5-6
Switch off the stove & add:
Dry ginger powder - 1 tbsp
Amchur powder - 1 tbsp
Nutmeg small pieces - 4-5or nutmeg powder - 1 tsp
Javitri – 3,4 pieces
Cool & grind.
Add ½ tsp whole pepper, tiny pieces of 3-4 bay leaves, 3-4 each of cardamom & cloves.
Cool & store airtight.
Cooked basmati with little salt, cinnamon, cardamom & cloves - 2 cups
Heat 2 tbsp ghee & sauté:
Green chilli-ginger-garlic paste - 1 tbsp
Whole cashews & raisins - to taste
Chopped onions - 3 tbsp
Chopped capsicum - 3 tbsp
Boiled vegetables - 1 cup (carrot+beans+cauliflower+peas)
Pulao masala - 2 tbsp
Red chilli sauce - 1 tbsp
Tomato ketchup - 1 tbsp
Finally add cooked rice; mix & switch off.
Last edited by Chitvish; 2nd December 2010 at 11:46 AM.
11th December 2010, 09:14 AM #43
Stuffed Vegetabls-Dhal-Rice - a wholesome meal.
This dish can best be eaten with plain curds & papad.
Vegetables that are used are tindli/kovakkai. brinjals & potatoes. For the first, snip off the tips & make a vertical cut.
For the other two, cut 1 cm slices & make a cut across them to stuff.
Dhaniya powder - 4 tsp
Red chilli powder - 1 tsop
Garam masala powder - ½ tsp
After filling the vegetables, any left over masala can be added to the rice.
Basmathi rice - ½ cup
Tur dhal - ¼ cup
Green chutney - 1 tbsp
Stuffed vegetables - 5-6 each
Boiled carrot cubes + peas - ½ cup
Oil - 2 tbsp
Waer - 3 cups
Mix rice & dhal, soak for 30 mtes & drain.
In a pressure pan, heat oil & fry the green chutney first.
Next add stuffed vegs & sauté for a while.
Add rice+dhal & fry for 2-3 mtes.
Add water, salt & any exra masala filling left.
When it starts boiling, close the cooker, simmer the stove, keep the weigt & cook for 10 mtes.
Cool, open & top with 1 tbsp ghee.
22nd December 2010, 10:30 AM #44
Paneer Tikka Masala - restaurant style, calories no bar!
Cut into 2 cm cubes:
Paneer - 200 gms
capsicum - 1, medium, deseeded
Onion - 1, medium
And marinate in a mixture of:
½ tsp red chilli powder + salt + 1 tsp lime juice
In a saucepan, heat
Oil - ¼ cup
Green chilli-ginger paste - 1 tbsp
Boiled onion paste - 1 cup
Red chilli powder - 1 tsp
Garam masala - 1 tsp
After sauting the above for a few mtes, add
Tomato pulp - 5 tbsp (blanche & blend 2 tomatoes)
Cashew paste - ¼ cup (10-12 soaked cashews, ground to a paste.)
Fry till oil floats.
In another pan, heat
oil - 2 tbsp
Saute well till lightly golden
Add the above made gravy & cook, keeping the gas high till well blended.
Remove & serve garnished with a knob of butter.
6th January 2011, 11:17 AM #45
Sprouts Kofta - very different from the usual koftas!
Soak overnight 2 tsp of channa, rajma,moth beans, lobiya, depending on the availability.
Next morning wash, drain & crush in a mixi.
Alternatively, buy mixed fresh sprouts, crush & use.
To ½ cup of the above, add:
Potato - 1, boiled, peeled & mashed
Paneer - 1 tbsp, grated
Salt, red chilli powder, dhaniya powder - to taste
(Test fry one kofta & then proceed).
Shallow fry koftas in paniyara chatty. This gives minimum oil-koftas though not oval ones.
For gravy, heat 4 tbsp oil & sauté, adding;
Jeera - 1 tsp
Hing - ½ tsp
Onion paste - ½ cup (grate & grind 1 medium onion)
Tomato puree - ½ cup ( 2 tomatoes,blanched & pureed)
Garlic chutney - 1 tbsp (grind red chillies+garlic+salt)
bottlegourd grated & pureed - ½ cup
Tomato ketchup - 2 tbsp
Dhaniya powder - 1-2 tsp
Garam masalapowder - 1 tsp
Water - if necessary
Cook till thick.
Pour over koftas & decorate with grated paneer & coriander leaves.
3rd March 2011, 11:45 AM #46
Noorjehani Kofta - owes its special softness to a secret ingredient!!
The koftas are very soft & tasty on their own.
I am giving only the kofta recipe.This can be used as a starter on its own!
For the gravy, any tomato based gravy can be used.
When serving, pour hot gravy over warm koftas & serve immediately.
Mashed potatoes - 3, medium
Chopped mint leaves - ¼ cup
Gulab jamun Mix, readily available - 3 tbsp
Minced green chillies - 1-2 tsp
Grated paneer - 4 tbsp
Grated cheese - 2 tbsp
Mint & coriander leaves, chopped fine - each 1 tbsp
Chopped cashew & raisins - 1 tbsp each
Chat masala - 1 tsp
Salt - a pinch
I rolled them oval & shallow fried them.
Since the koftas are mild in taste, you can make the gravy spicy, if you so prefer.
6th April 2011, 10:13 AM #47
Tri colour Pulao - very tasty, but not very spicy.
Cook 1 ½ cups basmathi with a pinch of salt, till grainy.
Rice + boiled peas + paste of coriander leaves+green chillies+salt
Rice + fried paneer ieces+ sauted onions & finely chopped green chillies
Rice+ boiled carrots + well sauted tomatoes+ground onion-ginger, red chilli powder +salt
Cover the casserole & MW hi for 5 mtes.
6th July 2011, 10:57 AM #48
Vegetable Quinoa Pulao - absolutely tasty!!
Quinoa is now glorified as a nutritional treasure!! You browse on the net – it seems to be a wonder grain!!
This is called Kodri in Gujarat & varagu arisi in south tamilnadu where it is regularly used.
For the pulao:
Quinoa - 1 cup
Parboiled, mixed vegetables (carrot+peas+ beans) - 1 cup
Minced ginger, garlic, green chilli - each 2 tsp or more to taste
Vinegar - ½ tsp (optional)
First wash quinoa very well, drain & cook with (about) 2 cups of water & little salt.
Heat oil - 4 tsp & add
Minced ginger, garlic, green chilli
Parboiled, mixed vegetables
Salt & vinegar.
Saute well & add cooked quinoa.
Toss well & mix.
It is optional to add chopped spring onions to garnish.
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