Paneer Dishes are hot favourite for all the celebrations, functions & special occasions. This recipe is slightly different from Matar-Paneer or Shahi-Paneer but its got its own refreshing taste & flavour..
INGREDIENTS:
1 Cup Paneer ( in form of small cubes)
1/2 cup Green capsicum ( in form of small squares)
1 large Onion ( Finely chopped)
1 Tomato ( Finely chopped)
2Tb Spoon Oil
1 T Spoon Cumin (Zeera)
1 Tb Spoon Ginger-garlic Paste
Salt ( as per your taste)
1/2 T spoon Red chilli Powder
1/2 T Spoon Turmeric powder
1/2 T Spoon Coriander (Dhaniya) powder
1 T Spoon Lemon Juice
1/4 Cup Fresh Coriander (Dhaniya) leaves for garnishing
RECIPE:
Heat Oil in a Pan
Add Cumin & let it crackle to golden brown
Add Ginger-Garlic Paste, Capsicum & salt
Keep the flame low.
Cook for sometime, stirring consistently to avoid sticking of ginger-garlic paste.
Add Red chilli, Turmeric & Coriander Powder.
Add Paneer & Tomato after 5 minutes
Cook till the Spice mixture ( Masala) binds with the paneer.
Add Lime juice before removing from flame.
Garnish with fresh coriander leaves before serving.
Wednesday, December 29, 2010
Saturday, December 25, 2010
KHEER - KESARI
Let's Start the blog with something sweet.
Kheer is one of the most traditional dessert which is specially cooked for festivals & special occasions at home.
INGREDIENTS:
Rice (small grain or broken grain - preferred) - 1cup
Ghee - 3 Table spoons
Milk - 1&1/2 litre
Sugar (can vary as per your preference) - 1 cup
cardamon seeds - about 3-4 cardamons
unsalted cashews (finely chopped) - 2 Table spoons
almonds (finely chopped) - 2 Table spoons
fine almond flakes - 4 Table spoons
Raisins (preferably small ones) - 2 Table spoons
saffron flakes - 2 pinches
RECIPE:
Heat ghee in a spacious saucepan (preferably non-stick, so that milk won't stick while condensing). When the ghee is hot enough, add rice to it, roast them to golden, stirring continuously.
Then Add milk slowly while stirring.
Let the milk come to boil then lower the flame & let the rice cook, while stirring at regular intervals.
Add cashews, almonds & raisins.
Cook the mix till the rice is cooked & the milk has thickened so that the mix is semi liquid.
Now add sugar & keep stirring still at low flame.
Dissolve Saffron (KESAR) flakes in 2 tea spoons of water & add to your kheer.
Make sure, the Kheer is neither too liquid nor too solid, it should be more runny then you would prefer it to be finally (as it thickens after cooling off).
Take the Kheer, off the flame.
Now Add finely grounded cardamon seeds to the Kheer & serve.
The Kheer tastes even better when served cold with lots of almond flakes on the top.
Highlights of the Dish:
1 Prefer broken rice over basmati
2 Add Sugar after the rice has been cooked & the milk has thickened else it would take lot longer to cook.
3 Consistency should be always semi liquid, add more milk if the milk has been thickened more than desired.
4 You can add condensed milk with 750 mls of milk to save the time on thickening the milk but no sugar with sweetened condensed milk.
5 Make sure to stir continuously, else rice & milk stick to the bottom & smell burnt.
ENJOY COOKING !!!!!!!!!!!!
Kheer is one of the most traditional dessert which is specially cooked for festivals & special occasions at home.
INGREDIENTS:
Rice (small grain or broken grain - preferred) - 1cup
Ghee - 3 Table spoons
Milk - 1&1/2 litre
Sugar (can vary as per your preference) - 1 cup
cardamon seeds - about 3-4 cardamons
unsalted cashews (finely chopped) - 2 Table spoons
almonds (finely chopped) - 2 Table spoons
fine almond flakes - 4 Table spoons
Raisins (preferably small ones) - 2 Table spoons
saffron flakes - 2 pinches
RECIPE:
Heat ghee in a spacious saucepan (preferably non-stick, so that milk won't stick while condensing). When the ghee is hot enough, add rice to it, roast them to golden, stirring continuously.
Then Add milk slowly while stirring.
Let the milk come to boil then lower the flame & let the rice cook, while stirring at regular intervals.
Add cashews, almonds & raisins.
Cook the mix till the rice is cooked & the milk has thickened so that the mix is semi liquid.
Now add sugar & keep stirring still at low flame.
Dissolve Saffron (KESAR) flakes in 2 tea spoons of water & add to your kheer.
Make sure, the Kheer is neither too liquid nor too solid, it should be more runny then you would prefer it to be finally (as it thickens after cooling off).
Take the Kheer, off the flame.
Now Add finely grounded cardamon seeds to the Kheer & serve.
The Kheer tastes even better when served cold with lots of almond flakes on the top.
Highlights of the Dish:
1 Prefer broken rice over basmati
2 Add Sugar after the rice has been cooked & the milk has thickened else it would take lot longer to cook.
3 Consistency should be always semi liquid, add more milk if the milk has been thickened more than desired.
4 You can add condensed milk with 750 mls of milk to save the time on thickening the milk but no sugar with sweetened condensed milk.
5 Make sure to stir continuously, else rice & milk stick to the bottom & smell burnt.
ENJOY COOKING !!!!!!!!!!!!
Indian Cooking an Introduction
Most of the people believe Indian cooking is all about spices. Well, Its true to some extent but not entirely. Spices are the backbone of Indian food but getting the right ingredients & right flame settings also form a very important part of cooking.
My Mum always say, "Tadka" is best when its cooked on low flame, stirring consistently whereas, "ROTI" is best cooked on high flame. So, flame varies with different dishes & at different times.
We Indians, love our food & that's why, Indian women spend half of their life in Kitchen. But Indian cooking has evolved with time & has been modified to match our hectic life style & our calorie conscious brain setting.
In this blog, I would try to post the recipes that I have cooked & improvised over years.
My Mum always say, "Tadka" is best when its cooked on low flame, stirring consistently whereas, "ROTI" is best cooked on high flame. So, flame varies with different dishes & at different times.
We Indians, love our food & that's why, Indian women spend half of their life in Kitchen. But Indian cooking has evolved with time & has been modified to match our hectic life style & our calorie conscious brain setting.
In this blog, I would try to post the recipes that I have cooked & improvised over years.
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