Dil Se..: November 2009

Nov 20, 2009

Paneer Butter Masala

This is one food which most Indians adore. This is treated as an exotic dish especially among vegetarians. Paneer is a good source of calcium and protein and i try to add it in our menu once in a while since it is rich in calories. Paneer butter masala could be made rich according to your liking based upon the amount of fat or cream you add. There are umpteen number of recipes in the web for this paneer butter masala and I adopted this from Sunshinemom..

Ingredients (adopted from here)
Paneer - 500 grams (diced)
Tomatoes - 3
Ginger and garlic minced - 1 tablespoon
Green chillies - 2
Unsalted butter - 2 teaspoons
Cream - 1 teaspoon
Ajwain - 1 teaspoon
Oil - 1 ablespoon
Kasuri methi/Dried fenugreek leaves - 1 teaspoon (Optional)
Coriander powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon

Directions
In a blender, grind together the tomatoes, ginger, garlic and green chillies to a fine paste.
Heat a wide bottomed pan over medium heat. Melt the butter. Add the ajwain and once it starts spluttering, add the ground paste and saute until the raw smell disappears. Add coriander powder, chilli powder, turmeric powder, salt, and kasuri methi and mix well.
Add a cup of water and bring to the required consistency and bring it to a boil.
Add the paneer cubes and allow it to cook for 2 minutes.
Finally add the cream or whole milk and simmer until the gravy comes together.
Do not boil after adding the milk or cream, it might curdle.

Serve with naan, rotis, phulkas or pulaos.

Sending this to JFI : Paneer started by Indira,
Think Spice: Think Turmeric started by Sunita,
WYF: Specialty Food,
Tried and Tasted: Tongue Ticklers started by Zlamushka

Nov 15, 2009

Gulab Jamuns for Indian Cooking Challenge

My recipe for the Recipe Advent Calendar for the year 2010!

When Srivalli announced the challenge for the month as Gulab jamuns I was pretty excited, since it is one of my favorite sweets and I have never tried it from scratch. Srivalli suggested three ways to make the jamuns. I chose Indo's way and the gulab jamuns turned out great- soft and juicy.

Ingredients (from Indo)

4 litres whole milk
1/2 kg maida (all purpose flour)
1 tbsp curd (yogurt)
1 tsp baking soda
2 cups ghee
2 litres of sugar
1/2 lemon

Method
To Make Khova
1. In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame. (add a couple of stainless steel spoons into the milk to avoid burning)
2. Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.
3. Whip together yogurt and baking soda
4. To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)
4. Make 3/4 inch diameter balls and set aside

Prepare sugar syrup
1. In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.
2.Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying
1. Heat the ghee and deep fry the balls, adding a few at a time till golden brown.
2. Cool the balls and soak them in the sugar syrup.
3. Let sit for a few hours.

These yummy gulab jamuns are off to Srivalli's Indian Cooking Challenge

Nov 13, 2009

Egg Salsa Dosai

This is not a special recipe! This dosa was born on a day when I was in no mood to have the same old dosa. I had some leftover dosa batter and was lazy to make some sambar or chutney to go with it. So all I did was make an egg dosai and spiced it up with a spoonful of salsa and it made a filling meal!

Here is the recipe..

Ingredients
Dosa batter
Egg - 1
Salsa - 2 teaspoons

Directions
In a tawa, spread the dosa batter as you would normally do while preparing dosas.
Beat an egg sperately in a bowl and pour it carefully in the center of the dosa. Spread it evenly over the dosa with a spoon.
Drizzle some oil along the sides. After about a minute, flip the dosa and allow it to cook on the other side.
Once the dosai is ready, Spoon in the salsa and fold the dosa from either sides.
You could also call this dosa- burrito!!!

Sending this to Cook for Yourself event and
Food For 7 stages of life:Kids initially started by Radhika .

Nov 9, 2009

JFI:Rajma Roundup

Here I am with the roundup of JFI Rajma. For more details about some facts and nutritious benefits of Rajma check here. I thank Indira of Mahanandi for giving me the opportunity to host this wonderful event. I received about 60 delicious entries. Thanks to all the participants.
Now on to the roundup of JFI:Rajma..

Divya Vikram - Wheatberry Kidney Bean Soup
Jayasri - Rajma and sarson ka masala