Oct 17, 2014

Paneer Butter Masala

Paneer Butter Masala is very rich, creamy Paneer Dish. I always asked this dish in restaurants and today I have made this restaurant dish at home. Everybody loved this dish when served with Jeera Rice.

Paneer Butter Masala
Paneer Butter Masala

I never know that the color of this dish should come from ripened tomatoes. I was thinking they must be putting food color to give that glow. But you can see this pictures and this color is came from tomatoes. Amazing !!!
Paneer Butter Masala

This dish is totally healthy, coz I have used homemade Paneer and lots of butter. I know some health conscious people will not like this dish, but you know last time I made with low fat butter and avoided milk cream and cashews. Paneer is very healthy and good source of protein and calcium. So I won't avoid that. Enjoy this dish sometimes when you want to make a special day !!!
1 cup / 250 gms Paneer (cottage cheese) cut into cubes
4 tbsp butter
1 tsp. oil
2 bay leaves
4-5 cloves
2 one-inch cinnamon sticks
2 tbsp coriander seeds, little crushed
1 medium onion ,sliced
5-6 medium tomatoes, chopped
1 tbsp ginger-garlic paste
1 tbsp red chili powder
1 tsp. coriander powder
3-4 tbsp cashew paste
2 tbsp fresh cream / homemade malai
salt to taste
1.If you are using frozen paneer cubes, then defrost them.

2.Soak 8-9 cashews in warm water for 10 minutes and then make a paste. Keep it aside.

3.Heat 3 tbsp butter with 1 tsp. oil in pan. Add bay leaves, cloves, cinnamon and coriander seeds. Saute for 1-2 minute.

4.Add onion and sauté for 1 -2 minutes till it become golden. And add ginger garlic paste and cook for another minute.

5.Add tomatoes into it and mix it well. Add red chili powder, coriander powder and cook for few minutes. Also, add cashew paste with it, so it will also get cooked.

6.Cook till masala starts leaving oil on sides and put off the heat. Puree the mixture.

7.Add remaining butter in a pan and put the above onion-tomato mixture into this pan and let it cook for 4-5 minutes.

8.Add fresh cream and 1/2 cup water and salt and cook for 2-3 minutes. Adjust water consistency  by slowly adding water, because paneer butter masala is little thick gravy dish.

9.Add paneer cubes and cook for 2 minutes till you get the gravy consistency. Garnish with coriander or mint leaves.
Serve Paneer Butter masala with Jeera Rice or roti/nan.

Paneer Butter Masala

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Oct 16, 2014

How to Make Paneer at Home

Paneer / Cottage Cheese is very rich and important source when Indian vegetarian dishes comes into picture. I always order at least one paneer dish whenever I go to restaurants. I feel very awesome, feeling and perfect meal when paneer is there in my menu.
Homemade Paneer
Homemade Paneer
Previously , I used to eat paneer dishes at Hotels only. But when I started making at home recently 1 year before I am making almost all dishes of Paneer at home.
How to make paneer at home
Recently I made shahi paneer, Paneer tikka, Paneer kebab, paneer Parathas and paneer pakode. I am in search of many more recipes of paneer. But as usual , as name suggest, I am too lazy too take pictures and making it in blog post. But , don't worry, I will be lazy , but consistent ;-)
 So, point is, we can make paneer at home that too in 20-30 minutes and use fresh paneer in our meals. So, we avoid buying costly paneer from shop which has lots of chemicals and use our skills to give health to our family.
How to make paneer at home

2 liter whole milk / full fat milk
1/4 cup lemon juice or vinegar

Muslin cloth
heavy object like mortar or water filled big vessel
1.Boil 2 liter milk in regular deep pot over medium flame.

2.When it starts to boil, we can see the small boiling bubbles, add lemon juice and keep stirring.

3.Milk will start to curdle and milk solids get separated from watery liquid. The liquid should look yellow and watery.

4.Put off the flame. The difference is so clear, we could see water and milk solids clearly different.

5.Put the muslin cloth in strainer and put strainer above one big pot. Pour curdled milk into strainer to remove yellow liquid.

6.Pour cold water over curdled milk solids to remove lemon taste from milk solids.

7.Gather the muslin cloth in your hand and gently squeeze to remove the excess water from milk solids.

8.Transfer muslin cloth into one plate and gently give little circular or square shape with hand.(all milk solids still in muslin cloth).The muslin cloth should be tight around milk solids.

9.Now , put heavy object like mortar or water filled vessel on top of this muslin cloth, so with the pressure on it, it will get tightened .

10.Press for at least 30 minutes and then paneer is ready to use. You can refrigerate it for 3-5 days for later use.
11.Refrigerated paneer is more firm and you can cut into cubes or triangles as you like. The leftover whey water can be used in making roti dough or any other preparations.
Homemade paneer
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Oct 8, 2014

Doodhi Thepla | Bottle Gourd Thepla

Yesterday, my neighbor gave me 3 fresh Doodhi Bhopla from their own farm. They produced lots of vegetables at their own farm and sometime when they have large volume , they just distribute in neighborhood. We also like these fresh vegetables like methi, palak, gavar, bhopla and many more directly from farm. It taste very good and very nutritious. So, don't be surprised if I come up with more Doodhi Recipes;-)
So, I wanted to make different kind of recipes from Doodhi Bhopla and today I end up on making Doodhi Theplas. This is kind of Gujrathi Recipe, I learned from my friend. She used to make methi Theplas a lot. I just replaced methi with grated Doodhi.
Here Doodhi means Doodhi Bhopla/Lauki/Bottle gourd. I have made Doodhi Bhoplyachi Bhaji very long back which is also very tasty and can go with roti or rice.

1 cup grated Doodhi Bhopla/Lauki/bottle gourd
1 1/2 cup Wheat Flour
1 green chili ,finely chopped
1/2 tsp. Ginger paste
2 tbsp coriander, finely chopped
1/2 tsp. Turmeric powder
1 tbsp Red chili powder
1/2 tsp. Coriander powder
Salt to taste
1 tbsp Oil + more for making thepla
3-4 tbsp Yogurt /curd
1.Mix wheat flour, green chilly, grated doodhi, ginger paste and coriander in a bowl.
2.Add all dry spices turmeric powder, red chili powder and coriander powder, salt and mix well with flour mixture.
3.Add 1 tbsp oil and mix everything properly.
4.Add 1 tbsp curd /yogurt at a time and knead the dough. If curd is not enough, you could use water to knead the dough.
5.Dough should be smooth and soft same as chapatti dough.(Do not let it rest because as it rest Lauki leaves its water it becomes very soft and sticky.)
6.Divide it into small equal size balls.
7.Roll each ball into 5-6 inch circle just like roti. Use dry flour while rolling, so it will not stick on the platform.
8.Heat the tawa or pan on medium heat. Once hot put the rolled Thepla on it. Flip it once it has little brown spots and roast from other side till it become little golden-brownish.
9.Apply little oil using brush or spoon on it. Flip it and press it very gently using spatula until it is cooked. Again apply some oil and flip it. Press from other side too.
10.Once cooked remove it from the pan and keep into a insulated container to keep it warm or serve it right from the pan to the dish.
Serve Doodhi Thepla with Curd or Tomato chutney.
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