04
Jun 12

Aromatic Pulao

Ingredients:

Ingredients for Masala Potali:

Preparation:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan.
  2. Add chopped onion which is soaked in the milk after squeezing extra milk; fry it in high flame till it gets light brown.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in cooker with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color.
  7. Add hot water, masala Potali, salt and sugar.
  8. Place cooker on high flame and bring to full cooking pressure.

Put off the flame.

  1. Allow cooker to cool. Keep aside.
  2. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, cashew nut, and dry grapes.
  3. Serve pulao in a rice plate and decorate with left over fried onion, fried cashew nut, and dry grapes.
            
                    
  1. Mouth watering aromatic  pulao is ready to serve.

04
Jun 12

Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

  • Servings: 5-6
  • Preparation time: 15 minutes.
  • Frying time: 28 minutes.
  • Cooking time: 8 minutes.
  • Total time: 51 minutes.

Shahi paneer is one of the popular north Indian paneer dishes from India and Indian continent, originated from Mugalai cuisine, consists of rich and thick gravy prepared with dry fruits like cashew nut, almond, dry grapes and peanut, poppy seed, sesame seed, so on…

Adding milk instead of water to paneer gives luscious taste; slightly mild and sweet, melts in mouth. Paneer is an excellent source of protein and calcium; capsicum is the powerhouse of antioxidants and phytonutrients which light up the skin, nuts are the powerhouse of vitamins, minerals and antioxidants.

Ingredients:

Preparation:

  1. Cut the paneer into 1 inch length and half inch wide pieces.
  2. Cut the Capsicum into length wise into 1 inch thick.
  3. Boil the onion and tomato. Allow it to cool. Grind it to fine paste.
  4. Dry roast the peanuts, keep aside.
  5. Soak dry roasted peanuts ground nut, poppy seed and 50 gm cashew nut for 15-20 minutes. Make a smooth paste by grinding.
  6. Fry paneer with 1 teaspoon of ghee. Fry light (Do not fry for longer period, it should not change the color)
  7. Fry 50 gm of cashew nut with 1 teaspoon of ghee on lower flame for couple of minutes.

Method:

  1. Heat ghee in a fry pan; add clove, cumin seed, bay leaf and cinnamon, Sputter for few seconds, add boiled onion and tomato paste stir fry in low flame (about 10-15 minutes), add ginger and garlic paste. continue to fry for couple of minutes or till ghee separates from masala.
  2. Add chili powder, coriander powder, turmeric powder and salt; add ground nut, poppy seed and cashew nut paste, continue to fry  for about 3-5 minutes.
  3. Add milk if need you can add water(for reaching desire consistency),let it boil; add chopped Capsicum, continue to cook for one minutes.
  4. Add fried paneer, cashew nut and dried grapes;continue to cook about 3-4 minutes on low flame with lid on.
  5. Add butter and Garam masala, put off the flame.
  6. Transfer into serving bowl, decorate with chopped coriander leaves.
  7. Serve hot with tandoori roti or lachchha paratha.
    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Put ghee in it. Add clove, cumin seed, bay leaf and cinnamon

    Put ghee in it. Add clove, cumin seed, bay leaf and cinnamon

    Add chilly powder, coriander powder, turmeric powder and salt

    Add chilly powder, coriander powder, turmeric powder and salt

    frying

    frying

    Add ground nut, poppy seed and cashew nut paste

    Add ground nut, poppy seed and cashew nut paste

    frying

    frying

    Fry 50 gm of cashew nut

    Fry 50 gm of cashew nut

    Fry paneer

    Fry paneer

    frying

    frying

    add milk

    add milk

    frying

    frying

    Add chopped Capsicum

    Add chopped Capsicum

    Add fried paneer

    Add fried paneer

    Add Fried cashew nut and dried grapes

    Add Fried cashew nut and dried grapes

    frying

    frying

    Add butter

    Add butter

    adding garam masala

    adding garam masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala

    Shahi (Royal) paneer (cottage cheese/fresh cheese) masala


04
Jun 12

Bharwa Baigan (stuff brinjal) with potato (without onion and garlic)

Ingredients:

Preparation:

  1. Wash the Brinjal, and trim the end.
  2. Carefully make slit on one side (longitudinally)
  3. Roast the cumin seed and coriander grains, grind and make powder.
  4. Take a bowl, put besan, chilly powder, turmeric powder, mango powder, salt and roasted ‘coriander grains and cumin seed powder’.
  5. Mix all above ingredients properly with the help of 1tablespoon of oil.
  6. Stuff this mixture into the Brinjal. Keep aside.
  7. Cut the potato length wise.
  8. Chop the each tomato into 8 pieces.

Method:

  1. Take a nonstick fry pan.
  2. Put oil in it. Heat oil till smoke begins to come, season with mustard seed and Asafetida powder.
  3. Place the stuffed Brinjal and potato together in the pan.
  4. Cover and cook on low heat around 15 minutes.
  5. Change the side and again cook for 15minutes.
  6. Add chopped tomato, and fry it for other 5 minutes.
  7. Bharwa Baigan  with potato is ready to serve.

Serve with rice or chapati.