Tuesday, February 15, 2011

shahi paneer

250 gms. paneer (cottage cheese)
3 tbsp.  butter
1 onion finely chopped
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1 cup crushed kaju
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 kg cup milk

To garnish:
2 tbsp. grated cheese
1 tbsp. chopped coriander
Chop the paneer into 2" fingers. Heat half the butter. Add onion,ginger, green chilli
and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add 1/2 cup water and cool. Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
add milk and boil to get a very thick gravy.  heat gravy,  add paneer
fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Mixed veg layered Rice

3 cups rice basmati
3 cups mixed vegetables chopped
(potato, onion,  ridge gourd, bottle gourd, french beans,pea,
carrots, cauliflower or capsicum as per choice)
21 tomato chopped
4 tbsp ghee
1 tsp dalchini (cinnamon-clove) powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp dhania powder
1 tsp jeera  powder
salt to taste
lemon juice to taste
1 tsp ginger-garlic grated or paste
4 tbsp curd
1 tsp black cumin seeds(shahi jeera)
1 tsp soya sauce
vinegar to taste
chopped cilantro leaves
Boil rice till grains separate. Cool in a big plate. Heat ghee in a non sticky pan.
Add black cumin seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for 2 minutes. Add all other masalas, and tomato, fry for another 2 minutes. Add all
vegetables fry for 2 minutes  . Add curd, cover and cook till vegetable are tender.
In a bowl  spread  half the rice.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with cilantro leaves ,soya sause and vinegar.
serve with raita