PANEER PEAS BUTTER MASALA
BOIL PEAS WITH HALF SALT --B
HEAT BUTTER IN KADAI -SAUTE B.ONION , TOMATO , G.CHILLI , GINGER AND GARLIC - OFF THE STOVE --ONCE HEAT REDUCES -BLEND AS PUREE --C
HEAT OIL - SEASON -CUMIN SEEDS , BAY LEAVES , CARDAMON , CINNAMON THEN ADD C AND AGAIN SAUTE IT , ADD CHILLI POWDER , DHANYA POWDER(very little) , TURMERIC POWDER , CUMIN POWDER , GARAM MASALA , SALT , CAPSICUM (OPTIONAL ) THEN ADD WATER
WHILE BOILING ADD B , ONCE IT REACH GRAVY FORM , ADD A WITH IT AND IMMEDITELY OFF THE STOVE
THEN ADD A SPOON OF BUTTER OR CURD
GARNISH WITH CORIANDER LEAVES -CLOSE THE KADAI FOR FEW MINUTE
THEN TASTE WITH NAAN , CHAPATI
THEN TASTE WITH NAAN , CHAPATI
PALAK PANEER
palak paneer |
HEAT A KADAI WITH OIL , SEASON CUMIN SEEDS , SAUTE G.CHILLI (5), CHOPPED AND MASHED GARLIC (6), B.ONION (1)
FINELY SAUTE THEN ADD CURD (1s) , DHANYA POWDER (1s), TURMERIC POWDER 1/4s) , SALT AND MIX WELL
THEN ADD A WITH IT , GENTLY MIX AND ALLOW TO BOIL A MIN , THEN ADD SLICED PANEER CUBES --MIX AND MAKE IT BOIL FOR ONE MINUTE , OFF THE STOVE
SEQUESE FEW LIME JUICE ON IT
PANEER TIKKA MASALA
PANEER TIKKA MASALA |
IN A ADD PANEER , TOMATO , B.ONION , CAPSICUM (CUT EVERYTHING IN SAME SHAPE ) --MARINATED FOR MIN 30 MINUTES --B
IF NEEDED PLACE IN STICKS OR PUT IN DOSA PAN USING LITTLE OIL
ROAST IN GENTLY UNTIL IT GETS GOLDEN COLOUR ----------------C
IN A KADAI , POUR OIL - MAKE IT HOT , SEASON CUMIN SEEDS , SAUTE FINELY CHOPPED B.ONION , GINGER + GARLIC PASTE , G.CHILLI , CHOPPED GINGER , TOMATO PUREE , CURD , CHILLI POWDER , GARAM MASALA , DHANYA POWDER , TURMERIC POWDER , SALT --NICELY SAUTE AND SPRINKLE SOME WATER , THEN ADD C WITH IT --GENTLY MIX TOGETHER --ALLOW FOR FEW MINUTES , THEN OFF THE STOVE , ADD A PINCH OF GARAM MASALA AND LEMON JUICE -MIX WELL WITH CORIANDER LEAVES
IN A KADAI , POUR OIL - MAKE IT HOT , SEASON CUMIN SEEDS , SAUTE FINELY CHOPPED B.ONION , GINGER + GARLIC PASTE , G.CHILLI , CHOPPED GINGER , TOMATO PUREE , CURD , CHILLI POWDER , GARAM MASALA , DHANYA POWDER , TURMERIC POWDER , SALT --NICELY SAUTE AND SPRINKLE SOME WATER , THEN ADD C WITH IT --GENTLY MIX TOGETHER --ALLOW FOR FEW MINUTES , THEN OFF THE STOVE , ADD A PINCH OF GARAM MASALA AND LEMON JUICE -MIX WELL WITH CORIANDER LEAVES
CHETTINADU PANEER
---- CORRIANDER (3s) , R.CHILLI (5), ANISE (1s), CUMIN(1s) , PEPPER (2s) , CARDAMON (2) , CLOVE (3) , GINGER (little ) , GARLIC (2) , S.ONION (1) , GRATED COCONUT (1s) -- paste --A
HEAT A KADAI ADD BUTTER , SAUTE CHOPPED S.ONION (5) , ADD A WITH IT , SAUTE WELL AND ADD WATER AND SALT
ONCE IT REACHES AS GRAVY ADD SLICED PANEER , ALLOW A MIN AND OFF THE STOVE , ADD SOME CHOPPED CORRIANDER
Optional --if needed add some boiled g. peas with it
CHILLI PANEER
CHILLI PANEER |
HEAT KADAI WITH OIL , SEASON CINNAMON , SAUTE MASHED ONION , CAPSICUM , CHILLI ( WHICH USE FOR BAJI) , G.CHILLI , TOMATO PUREE
SAUTE WELL UNTIL RAW SMELL GOES , ADD CHILLI POWDER , DHANYA POWDER , TURMERIC POWDER , GARAM MASALA , SALT
MIX AND ADD WATER , ONCE IT REACH GRAVY FORM ADD PANEER AND MIX GENTLY , ALLOW FOR 3 MINUTE , THEN OFF THE STOVE
CORIANDER PANEER
CORIANDER PANEER |
HEAT BUTTER , SEASON ANISE (1s) , SAUTE CORIANDER LEAVES (2bunch) FOR A MINUTE , OFF THE STOVE --ONCE HEAT REDUCES -BLEND AS PUREE --A
AGAIN HEAT BUTTER IN THE SAME KADAI , SEASON ANISE , CURRY LEAVES , B.ONION , G.CHILLI (MORE) , CHILLI POWDER (little) , DHANYA POWDER , SALT THEN MIX AND WATER FOR MASALA BOILING ,
ONCE RAW SMELL GOES OUT , ADD A WITH IT ,MIX ALLOW A MINUTE AND ADD PANEER -OFF THE STOVE IN 3 TO 5 MINUTES
THEN ADD CURD (1s), FEW LEMON JUICE DROPS
Good
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