How I make "Mutter Paneer"?

Mutter Paneer

1. Take Paneer and cut the block into slabs. Slabs should be as thick as you want your cubes to be.
2. Take a frying pan or Tawa.
3. Grease the pan and place the slabs on it, keeping the stove at medium.
4. Once the slabs start turning a bit brownish, flip the slab and cook the other side.
5. Once done remove the slab and cut into small cubes.
6. Take Onions. The number should be decided as per the rquirement of gravy and amount of mutter and paneer. It should not be the case where gravy is too much and mutter, paneer needs to be searched in it.
7. For a bowl of each Paneer cubes and mutter, I take 3 medium sized onions.
8. Dice the onion length wise.
9. Take a frying pan. Put some drops of oil and roast the onion till light brown.
10. Off the stove and let the onion cool on the pan.
11. Grind the onion into paste, along with a tomato, 4 spoons of curd, 3/4 table spoon Kasuri Methi, half spoon Daniya-Jeera powder, 2 spoon of Kashmiri Red Chilly powder, 1/2 spoon Garam Masala, Salt to taste, 1/4 spoon turmeric powder, 1 spoon ginger garlic paste.
12. Heat 3 table spoon of oil/butter/ghee in a pan.
13. Crackle mustard seeds.
14. Add the grinded paste.
15. Let it heat for 3 minutes.
16. Add Peas(Mutter), mix and let it heat for 3 minutes more.
17. Add one cup water.
18. Stir and keep on the stove till mutter gets properly cooked.
19. Add the paneer cubes, heat for next 3 minutes.
20. Off the stove and add milk cream.
21. Serve after 7 minutes.

How I make "Kaleji Masala"?

"Kaleji" means Liver. Kaleji Masala is a favourite dish ordered along with hard drinks. But it tastes awesome even without them. It is also, one of the famous non-veg dishes in the fast food or street food category of Mumbai. For Kaleji Masala you may opt for either of the Chicken's or Goat's Liver.

Kaleji Masala

1. Wash the Kaleji thoroughly and marinate for 45 minutes.
2. For marination use curd, turmeric, ginger-garlic paste, bit of salt, two spoons of lime juice if at all curd is not sour.
3. After marination, heat a pan.
4. Put some oil and crackle mustard seeds.
5. Add finely chopped onion and cook till light brown.
6. Add chopped tomatoes, tea spoon of garam masala, red chilly powder as per taste, salt to taste and cook till oil starts separating from the mixture. Remember you have added some salt while marination. So this time be causious.
7. Add the liver and left over marination masala.
8. Keep on the stove, stiring regularly till the liver gets cooked.
9. Garnish with coriander leaves and enjoy with chapati, roti or pav(Bread).


 

How I prepare - "Monastic Mix"?

On second day of Ganesh Chaturthy falls "Rishi Panchami". Women observe fast on the day and try to live life of a monk. For breakfast and Prasad they prepare a mix veg. The mix veg is made out of leafy vegetables, corn and no spices, except for some green chillies and salt. The mix veg is just yummy to eat with rotis made out of rice flour. Here is a rendition of same mix veg in my style.

Monastic Mix

1. They take five different types of leafy vegetables. I cooked it only with Palak (Spinach).
2. Take some Spinach. Wash and chop it fine.
3. Take a whole corn. Wash and cut into pieces. You may opt for baby corn as well.
4. Some peanuts.
5. Little tamarind.
6. 2-3 Garlic cloves.
7. Chopped green chilly.
8. Put a spoon of oil in a cooker.
9. Put all the above stuff with salt to taste.
10. Cover the cooker lid and off the stove after 4 whistles.
11. Open the cooker once cooled.
12. Serve with rotis or rice, with some cocunut chutney. Just delicious. Good as a diet food too.

NOTE: Wash all the vegetables thoroughly.

How I make "Curdy Musk" - Curdy Musk - A shake of musk melon & curd?

Curdy Musk - A shake of musk melon & curd

1. Grate pulp of musk melon.
2. Create a shake with curd, pinch of salt, sugar as per taste in Juicer/Mixer.
3. Sugar is optional if your musk melon is sweet and curd is not sour.
4. Add few whole musk melon cubes to the shake and you would enjoy it more.


Chill it and enjoy during summers. A perfect desert after dinner, which leaves you soothed.
Have it in mini sips, will add to your delight.

How I make Shahi Paneer, Paneer Makkhani, Paneer Butter Masala?

What is the difference between Shahi Paneer, Paneer Makkhani and Paneer Butter Masala?

If you check out the recipe for preparing Shahi Paneer, Paneer Makkhani and Paneer Butter Masala, you would find that all of the three are cooked almost in a similar way using similar ingredients. All of three also look same after preparation.

Paneer Makkhani and Paneer Butter Masala are one and the same. Makkhani in Hindu is nothing but Butter in English. We all know.

The major difference between Paneer Makkhani and Shahi Paneer is that we use 'Kasuri Methi' for cooking Paneer Makkhani unlike for Shahi Paneer. Also, use of Cashewnuts is ideally a way to cook Shahi Paneer. But people tend to use it while cooking Paneer Makkhani as well. Dry fruits play important role in royal dishes - Shahi.

Less significance difference between these two is that, due to the use of 'Kasuri Methi' renders, Paneer Makkhani a slightly deep color compared to Shahi Paneer. And of course it adds a slightly bitter flavor.

Shahi Paneer

1. Cut Onion length wise.
2. Fry them along with three four cloves, eight nine cashewnuts, small stick of Dalchini, two Cardamon using little oil.
3. When onion turns light brown and starts spreading a nice aroma full of cashews not spices, turn off the stove and let the mixture cool down.
4. Grind it to paste.
5. On the other side, cut the Paneer loaf into small cubes.
6. Deep fry them till light brown and keep them in hot water for half an hour. This makes them soft.
7. Now take cooking pan, heat butter. Three table spoon.
8. Add the paste we prepared.
9. Add ginger-garlic paste.
10. Add turmeric, Kashmiri Red Chilly powder, salt to taste, tomato puree.
11. Stir and heat till the oil starts separating from the Masala.
12. Add the Paneer cubes. Stir and let it heat for next five minutes.
13. Now add water as per required consistency and cook it till the gravy doesn't start separating oil.
14. This is the time to off the stove. Put some fresh cream and it is ready to serve after five minutes.

Paneer Makkhani

We cook Paneer Makhanni/Paneer Butter Masala, exactly the same way as we did for Shahi Paneer with a slight difference.

For Paneer Makkhani We will add a pinch of Kasuri Methi when we add tomato puree.

NOTE:
In both the recipes use of cummin-Coriander powder, Garam Masala powder, sugar is absolutely as per your taste buds.

How to make Tomato Puree?

Traditionally people opt to prepare Tomato puree by simply grinding it in juicer. A couple of others boil the tomatoes first and then grind them removing their skin.

I prefer doing it by using microwave. I have a microwave safe glass ware. I wash and put the tomatoes in that jar and place the jar in microwave for about 10 minutes. If I am lucky enough, I get my puree ready otherwise I grind them in juicer.

Puree prepared using this technique renders a different taste to your cuisines.

How I make the Kanda Poha tastier?

Kanda Poha (Onion Poha or Rice flakes) is famous, quick and healthier option for Indian breakfast or snax. Kanda Poha is originally a Maharastrian dish and plays important role in fixing marriages. If a girl pleases a boy - who has come to see her - with Kanda poha, chances of them getting tide in a nuptial knot increases.

Khamang Kanda Pohe

1. Heat 50-50 % of both oil and ghee in a pan. Ideally two-two table spoon each. Ghee could dominate over oil. No problem.
2. Crackle mustard seeds.
3. Add finely chopped onion, chopped green chillies and curry leaves.
4. Heat till onion becomes pink and starts spreading a nice mixed aroma of onion, chilly, ghee, curry leaves and mustard seeds.
5. This is the time to add the soaked poha.
6. Add turmeric, salt, sugar.
7. Mix well, till all pohas become yellow.
8. Cover with lid, lower down the stove and let it steam for 10 minutes.
9. Open, garnish with grated coconut, coriander leaves and serve.

NOTE:
1. You may opt to garnish the poha with nylon sev.
2. You may opt to put in some peanuts as well. For this you need to fry the peanuts for two three minutes when you initially heat the oil. Then proceed with next steps.
3. To soak the poha, put them in a jar, preferable with net at the bottom for draining excess water and pour in water till all the pohas get wet properly. Else you can take any bowl, put in pohas, pour water, let it stand for twenty seconds and drain the water. Do it trice and keep aside.
4. You may opt to add boiled potatoes as well.