Monday, 25 January 2016

Paneer in cheese and garlic sauce

Crisp on the outside and tender on the inside, these delicious pieces of cottage cheese (paneer) tossed in a delightfully cheesy garlic sauce and served with perfectly cooked veggies is a perfect starter for a fulfilling meal. Aah! trying my hand on a restaurant style description. Tell me if I am doing good??? Enjoy people! winter time! keep smiling! keep fooding!

Ingredients for Paneer and vegetables:
Paneer (150 gms) (cut into small squares)
Capsicum (1 medium sized)
Onion (1 medium sized)
Plain flour (1/2 cup)
Black pepper powder (1 tsp)
Butter (1 tbsp)
Oil for frying
Salt to taste

Ingredients for cheese sauce:
Cheese cubes  (3 cubes) (grated)
Milk (1 1/2 cup)
Garlic cloves (3 cloves grated) (5-6 cloves finely chopped)
Plain flour (1 tbsp)
Black pepper powder (2 tsp)
Dried Oregano (1 tsp) 
Green chilli sauce (1 tbsp)
Butter (1 tbsp)
Salt to taste

Method for Paneer and vegetables:
  1. Cut the paneer in small cubes.
  2. In a small bowl mix the flour with water, salt and pepper.
  3. Coat the paneer cubes with the batter and deep fry the paneer cubes till golden brown, and keep aside.
  4. In a sauce pan heat the butter and add the capsicum and onion to it and cook for 5 minutes.The vegetables should be cooked Al dente. 
  5. Set the vegetables aside.
Method for cheese sauce:
  1. Using the same sauce pan you used for cooking the vegetables, heat butter and add the grated garlic to this, stir this 2-3 times nicely once the garlic gets a slightly golden colour add the flour, stir the flour well too and let it cook till the flour becomes slightly golden; note this will hardly take any time so you have to be very quick. 
  2. Add the milk and stir well.
  3. Let the milk cook for a minute and add the cheese slowly while stirring continuously. Dissolve the cheese completely into the sauce.
  4. Add the freshly ground black pepper, dried oregano, green chilli sauce, chopped garlic and salt. Cook for 2 minutes and turn the flame off.
  5. Before serving mix the vegetables and paneer and pour the sauce over them. Serve hot:)

Monday, 4 January 2016

Pakora Curry

The craving for something chatpata is a never ending saga of my life, and my love for pakoda's is almost insatiable! And i think it wont be wrong of me to assume that many of you share this love interest of mine. So here is a chatpata pakoda curry recipe which is sure to satisfy your 'desi taste buds'.

Ingredients for pakoda:
Onion (1 small) (finely chopped)
Green chilli (2) (finely chopped)
Coriander (2 tbsp) (finely chopped)
Besan (gram flour) (1 cup)
Water (1/4 cup)

Ingredients for curry:
Onion (1 big)
Tomato (1 small)
Coriander (1 tbsp)
Red chilli powder (1 1/2 tsp)
Coriander powder (1 tsp)
Turmeric powder (1/4 tsp)
Garam masala (1/4 tsp)
Ginger Garlic paste (1 tsp)
Oil (2 tbsp)

Ingredients for tadka (tempering):
Curry leaves (5-6 leaves)
Zeera (cumin) (1/2 tsp)
Rai (black mustard seeds) (1/2 tsp)

Method for pakoda:
  1. In a bowl mix all the ingredients well, you might need to adjust the water, the batter has to look like it looks in the picture.
  2. Heat the oil in deep bottomed pan on medium heat for deep frying.Once oil is hot enough, add spoonful of pakoda mixture. Make sure that oil is hot enough. If it is not hot enough then the pakoda will absorb too much oil. (Tip : to test if the oil is hot enough put a little bit of batter in the oil and if the batter floats the oil is perfect for your pakoda.)
  3. Fry it till the pakoda becomes golden brown on both sides. Turn it around while frying for even cooking.
  4. Fry a few pakoda's at a time,but do not over crowd them.
  5. Remove it on paper towel.

Method for curry:
  1. In a mixture jar grind together onion, tomato and coriander.
  2. In a saute pan add the onion tomato mixture and cook till the mixture starts turning golden.
  3. Add the ginger-garlic paste, Red chilli powder, Coriander powder,Turmeric powder, Garam masala and salt.Mix well.
  4. Cook well till the oil starts separating.
  5. Add a cup of water and let it simmer for 2 mins.
  6. Add the pakoda's just before serving the curry.
Method for tadka (tempering):
  1. Heat oil in a small vessel, after the oil is hot enough add the curry leaves, cumin and mustard seeds to the oil.
  2. Heat till the seeds start to crackle and pour it over the curry.
Serve hot with garma garam chapati's or steamed rice:)


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