SHAHI PANEER (Cottage Cheese)

Ingredients :

250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala (can be avoided)
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer
1 tbsp. chopped coriander


Method :

Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

BABY CORN MASALA CURRY

Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).

Puree 4 tomatoes. Grind onion into a paste.

Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.

Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.

Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

Goes well with Chappathis, Parathas and Poories.

MUSHROOM GRAVY

Mushrooms are counted to be rich in minerals. This recipe of Mushroom Gravy also called as Mushroom masala as it contains grinded masalas is very easy to cook and rich in nutrition

Ingredients

Mushroom - 4 (medium size)
Onion - 1 (small cut into thin strips)
1 tsp each of mustard seeds & urad dal
Oil to fry
Salt to taste
Fresh coriander & curry leaves - 1/2 tsp each

Grind to paste :

Coconut grated - 1/2 cup
Jeera (cumin seeds) - 2 tsp fried
Coriander seeds - 2 tsp fried
Cashew nuts - 4 (whole)
Blend the above ingredients to a fine paste with enough amount of water.

Method

Heat oil in a pan, add urad dal & mustard seeds. When they splutter, add the onions
fry for 1 min.

Then add the mushrooms which is being cleaned & cut into thin strips it would be
easy to cook. Let it stand for few min stir in between.

Once when the mushroom is half cooked now u add the grinded paste. If u feel the gravy is too thick add 1/2 cup of water other wise just ignore adding water.

Add salt to taste.

Simmer the flame let it stand till well done or when it leaves the oil & the smell of the masala is gone.

Before serving garnish with coriander leaves. Taste good with steam rice.

VEGETABLE KURMA

Ingredients

100 gms Cauliflower (cut into medium sized florettes)
2 medium sized Potatoes (cut into 1/2 inch cubes)
1 medium sized Onion (chopped finely)
2 Carrots (cut into 1/2 inch cubes)
100 gms French Beans (chopped finely)
100 gms of Shelled Peas


For Gravy:

2 tbsp of Dhania
3 tbsp of grated Coconut
3 Green Chillies
1/2 tsp Khas-Khas
2 Cloves
1 inch piece of Cinnamon
1 Cardamom
1 Cashew-nut
1/2 cup Milk

Method

Fry the onions till light pink.
Pressure cook all the vegetables (except Cauliflower) and the fry onions with a little salt. Boil the Cauliflower separately, so that it does not get mashed.

Soak the khas-khas, cloves, cinnamon, cardamom and the cashew in a little water. Grind the spices with dhania, coconut, green chillies and milk.

Add the above ground mixture to the boiled vegetables.

You can add more milk if the consistency is thick. If you want to make it rich, you could add fresh cream instead of milk.