Tag Archives: restaurant style

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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GOBHI MASALA (CAULIFLOWER MASALA)

I usually end up making aloo gobhi or gobhi machurian and was looking for something different to try out with cauliflower. This was indeed a great cauliflower curry, restaurant style that goes well with rotis and naan. Found the recipe  on vegrecipesof india.com.

This is what you’ll need

Cauliflower: 1 medium sized

Onion: 1 (finely chopped)

Ginger: 1/2″ piece (roughly crushed)

Garlic: 4 flakes (roughly crushed)

Yoghurt: 4tbsp (whipped)

Turmeric powder: 1/2tsp

Red chilli powder: 1tsp

Dhania (coriander) powder: 1tsp

Jeera (cumin) powder: 1/2tsp

Garam masala powder: 1/2tsp

Tej patta (Bay leaf): 1

Shah jeera: 1/2tsp

Kasuri methi: 1tsp

Cream: 2tbsp

Water: 1 and a 1/2 cups (or more if required)

Oil: 3tbsp for sauting cauliflower and

2tbsp for the curry

Salt to taste

To be ground to a paste

Tomatoes: 2 medium sized

Cahsew nuts: 1tbsp

Let’s get cooking

1. Cut the cauliflower into medium sized florets.

2. Heat 3 cups of water in a pan and drop the cauliflower florets in it once the water comes to a boil.

3. Switch off the gas, cover and keep for 15 minutes.

4. Meanwhile, chop the onions finely and make a paste of the tomatoes and cashew nuts.

5. Heat 3 tbsp of oil in a pan and stir fry the cauliflower florets (after draining out the water and patting it dry) until light brown. Keep aside.

6. Heat the rest of the oil and season with shah jeera and bay leaf.

7. Add the chopped onions and saute until brown.

8. Add the ginger garlic paste and fry until the raw smell disappears.

9. Add in the tomato cashew nut paste and fry well.

10. Mix in the dry powders and fry well for a minute.

11. Switch off the gas and add the whisked yoghurt. Stir well and add 1.5 cups of water. Mix well again and place on the gas again.

12. Add the cauliflower florets, cover and cook until the cauliflower is completely cooked.

13. Add the crushed kasuri methi along with cream and salt. Mix well.

14. Serve hot with naan or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

DAL TADKA

I have made Dal Tadka quite a few times, but what I made today was just like what you get in the restaurants! Thanks to vegrecipesofindia.com. The blogger of the website, Dassana did mention that it tasted exactly like in the restaurants which tempted me to try making it. I have to admit it indeed was finger licking good. With some plain basmati rice, pickle and papad it was a perfect relaxing weekend meal.

This is what you’ll need

For the dal

Tuar dal: 3/4 cup

Masoor dal: 3/4 cup

Onion: 1 (big) finely chopped

Tomato: 1 (big) finely chopped

Green chillies: 3-4 (slit)

Ginger: 1tsp chopped

Turmeric powder: 1tsp

Hing (asafoetida): 1/4tsp

Garam masala: 1/2tsp

Kasuri methi: 1tsp

Coriander leaves: 2tsp (chopped)

Salt to taste

For the tadka

Ghee: 2tbsp

Cumin seeds: 1tsp

Garlic: 6 cloves (chopped)

Red chillies: 3

Hing: 1/2tsp

To garnish

Coriander leaves: Few

Cream: Optional

Let’s get cooking

1. Wash the dals. Add the onions, tomatoes, green chillies, turmeric powder, hing and salt along with 3 glasses of water and cook in a pressure cooker for 3-4 whistles or until done.

2. When the pressure drops mash the dal with a churner to a smooth creamy mixture.

3. Add water if the dal is too thick. (note that this dal is slightly thick in consistency, so do not add too much of water) Simmer and cook for 2-3 minutes.

4. Add the garam masala, kasuri methi and coriander leaves. Bring to a boil and turn off the gas.

5. Prepare the seasoning. Heat the ghee in a pan and add the cumin seeds.

6. When they sputter, add the chopped garlic, red chillies and hing.

7. Once garlic turns brown add the tempering to the dal. Mix well.

8. Garnish with coriander leaves and cream. Serve hot with basmati rice or jeera rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

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