Monthly Archives: January 2017

PANEER LABABDAR (COTTAGE CHEESE IN A TOMATO CASHEW NUT GRAVY)

Pampering the childrens tastebuds can be a full time job! One simple meal and they start complaining. So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. Another mouth watering dish!

paneer-lababdar

This is what you’ll need

For the Tomato Cashew Nut Paste

Tomatoes: 250gms (chopped)

Cashew nuts: 12

Ginger: 1/2″ piece (chopped)

Garlic: 3 cloves (chopped)

Cardamom: 1

Cloves: 2

Water: 1/2 cup

For the curry

Paneer: 200gms Plus 2tbsp grated

Onions: 1/2 cup (chopped)

Tej patta (bay leaf): 1

Chilli powder: 1/2tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/4tsp

Green chillies: 2 (slit)

Low fat cream: 1/4tsp

Kasuri methi: 1tsp

Butter: 2tbsp

Sugar: 1/2tsp

Salt to taste

Water: 1 cup

Coriander leaves: To garnish

Let’s get cooking

1. Take the ingredients listed under tomato cashew nut paste in a pan and boil along with the water till the tomatoes are soft.

2. If the mixture gets too dry add a few more tablespoons of water.

3. Let the mixture cool.

4. Grind it to a smooth paste and keep aside.

5. Heat the butter in a pan. Add the bay leaf and the chopped onions. Saute till the onions are golden.

6. Pour in the tomato cashew paste and fry for a few minutes.

7. Add the chilli powder, cumin powder and coriander powder and mix well. fry till oil leaves the sides of the mixture.

8. Add a glass of water and mix well.

9. add the slit green chillies and cook for a minute.

10. Add the salt and sugar.

11. Mix in he paneer pieces and the grated paneer. Gently mix it with the gravy.

12. Add the kasuri methi along with the garam masala and cook on a low flame for another minute.

13. Lastly, add the low fat cream and simmer the mixture for another 2 minutes.

14, Garnish with chopped coriander leaves and ginger juliennes (optional)

15. Serve hot with naan, rotis or rice.

paneer-lababdar1

Approximate preparation time: 40 minutes

Serves: 3-4

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CORN POHA (BEATEN RICE WITH CORN)

Blogging has taken a backseat since the past few months. I keep myself busy with other things, so posting recipes is very occasional. After a long time found this easy breakfast recipe on the Tarla Dalal website and decided to try it. Quick, easy and tasty too!

corn-poha

This is what you’ll need

For the poha

Sweet corn kernels: 1/2 cup (I used the tinned corn, but if you are using fresh corn kernels, you need to boil them first)

Thick poha: 1 1/2 cups

Onion: 1/2 cup (finely chopped)

Milk: 2tbsp

Turmeric powder: 1/2tsp

Green chilli paste: 1tsp

Sugar: 2tsp

Lime juice: 2tsp

Mustard seeds: 1tsp

Coriander leaves: 2tsp (chopped)

Oil: 1tbsp

Salt to taste

For the topping

Onions: 1/4cup (finely chopped)

Tomatoes: 1/4cup (finely chopped)

Baarik sev: 1/4 cup

Lemon wedges

Let’s get cooking

1.  Clean, wash and drain the poha and keep aside.

2. Heat the oil in a broad pan and add the mustard seeds.

3. When the seeds crackle, add the onions and sauté on a medium flame for a couple of minutes, till they turn translucent.

4. Add the sweet corn and sauté on a medium flame for a minute.

5. Add the poha,  mix well and cook on a medium flame for another minute, stirring continuously.

6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander leaves. Mix well and cook on a medium flame.

7. Add the milk and mix again.

8. Serve hot topped with tomatoes, onions, sev and a lemon wedge.

corn-poha2

Approximate p[reparation and cooking time: 20 minutes

Serves: 3 to 4

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