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Wednesday, December 3, 2014

Kadai paneer

Kadai paneer
Kadai paneer

Ingredients:
Paneer cubes
1 cup
Tomato
1 large (finely chopped)
Onion
1 large (finely chopped)
Ginger
1 small piece(finely chopped)
Garlic
2 cloves(finely chopped)
Coriander seeds
1 table spoon
Red chilli
3 no.s
Garam masasla powder
½ tea spoon
Kasoori methi/dry fenugreek leaves
1 tea spoon(crushed)
Capsicum/Bell pepper
1 small (sliced)
Salt
As required
Pepper powder
¼ tea spoon
Turmeric powder
¼ tea spoon
Oil
2 table spoon
Cream/milk/curd
¼ cup (optional)
Coriander leaves
Few chopped

Preparation:
  • Dry sauté the coriander seed and red chilli allow it to cool and powder them, set aside. Prepare the ginger-garlic paste.
  • In a pan sauté the ginger-garlic paste with oil, once the aroma disappears, sauté the onion till golden brown.
  • Now add the tomato and fry till it become soft and mushy, add the grinded powder in it along with garam masala, turmeric powder, pepper powder and cook for a minute.
  • Add the capsicum and half cook it, add salt, paneer and kasoori methi cook for a min and remove from flame, add chopped coriander leaves.
  • At last add milk/curd/cream and cook it for 4-5 mins.

Pepper Rasam – Milagu rasam

Pepper Rasam
Pepper Rasam

Ingredients:
Tamarind
Small gooseberry size
Curry leaves
Few
Cumin seed
½ tea spoon
Black pepper
½ tea spoon
Mustard seed
¼ tea spoon
Hing/asafoetida
A pinch
Tomato
1 chopped
Red chilli
1
Salt
As required
Coriander leaves
Few (chopped)
Garlic (optional)
3 pieces

Preparation:
  • Soak the tamarind in little amount of water.
  • Squeeze the soaked the tamarind in that water and take the pulp.
  • Grind the curry leaves, coriander leaves, cumin seed, garlic, pepper, red chilli add them with ghee/oil and mustard seed to sauté.
  • Now add tomato and sauté it well. Add 2 cups of water along with tamarind pulp, hing and salt. Boil it in simmer for 5 mins.
  • Good for sour throat and cold.