Prepare PalakPaneer Dish In Home Made

PalakPaneer Dish Prepare By Step By Step

Palak curry is a healthy palak recipe, which can be served with rice and chapattis. Simple Palak Curry, as the name goes, is an easy to make Indian vegetarian dish. ..as wll as PaneerButter Masala. Finally a nice touch of yoghurt and your palak curry is ready to be served with rice or roti.

Ingredients for PalakPanner

• 1-1/2 cups pureed spinach
• 500 gm paneer-cubed and lightly fried
• 1/4 cup oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1/2 cup onions-grated
• 1 cup tomatoes-chopped fine
• salt to taste
• 1/4 tsp garam masala
• 1/2 tsp powdered red pepper
• 1 tsp powdered coriander seeds

Procedure For Making PalakPanner Dish

• Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.
• Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.
• When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed.
• Add spinach and saute for 2-3 minutes and add paneer.

Turn around a few times and serve hot.

Kaju Katli Reccipe

Kaju Katli Recipe To Prepare At Home

Kaju Katli is a rich and very popular sweet that you can gift for your friends and relatives during any festive occasion especially during Diwali. Kaju Katli is my fav since my childhood days....I have already posted    

  kajukatli recipe / cashew burfi /cashew katli long back but want to add a new post with stepwise pictures and it took me almost 3 yrs for me to get convinced to try Kaju Katli again.Though the first time I tried Kaju Katli was a cake walk for me as I didn't find any difficulty making this sweet.But after hearing many friends and readers complaining about the difficulty in  powdering cashews and the consistency checks I held back myself when I heard the name kaju katli. The procedure of making kaju katli seems easy but if you ask me it is not as it sounds, you need to be extra careful right from the first step once you know the knack then making kaju katli can be breeze.

When I was discussing my fear of re-trying kaju katli with Lavi, she encouraged me a lot.Thank you so much Lavi for the recipe and the motivation.Finally I decided to give a try....I was not getting sleep the whole night yes I haven't feared like this before for any sweet and it was really silly to fear for a sweet which I've succeeded in my first try itself but yes that's the fact.

Ingredients For Kaju Katli

•  *(measuring cup used, 1 cup = 200 ml)
• 500 gm Cashew Nut / Kaju - / 1/2 Kg (Grounded)
• 200 ml Water - (Measuring Glass)
• 250 gm Sugar / Cheeni
• drops ghee of Few
• - optional Strands Saffron

Instrctions For Prepare Kaju katli

1. Powder the Cashew in a mixer grinder or coffee grinder. We want a fine powder. The trick is to grind it by doing on/off on the machine. Remember do not over grind it, otherwise it will leave oil. The cashews should be in powdered form and not become pasty or oily.
2. Keep this Powdered Cashew aside.
3. For Sugar Syrup, take a non-stick Kadhai.
4. Pour water and Sugar and let it cook on a low flame. We want a sugar syrup between 2 string or 3 string consistency. It should not be very thick.
5. Once the sugar syrup is of the right consistency, add the powdered cashew.
6. Cook it on a low flame and keep binding everything together.
7. Stir and keep on stirring the cashew mixture on a low flame. The cashew mixture would start thickening and will start leaving the Kadhai sides. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
8. Add just a drop of ghee, just to bind everything together and a fine lump will form.
9. Switch off the flame.
10. Now take out the mixture, on a flat surface or kitchen top.
11. When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
12. Roll the mixture or the dough with the help of a rolling pin, till you reach a thickness of 3-5 mm in the dough.
13. Now let it cool down at room temperature and cut it with a help of a knife.
14. You can cut it in Katli-Diamond shape or any shape of your choice.
15. Serve it right away or keep in an air-tight container.
16. Make it for your family and friend

To Prepare Chiken Biryani

How To Make Hyderabad Chicken Biryani Step By Step

Ingridients

  Basmati Rice                 - 2 cups

·Chicken with bone          - ½ kg

·Ginger                          - small piece

·Garlic                            - 5

·Green chilly                   - 2

·Oil                                 - 2 tbsp

·Ghee                            - 2 tbsp

·Cloves                          - 3 to 4

·Cinnamon                     - 1 “ piece

·Bay leaf                        - 2

·Star anise                     - 1

·Cardamom                    - 2 to 3

·Onion                           - 2

·Coriander & Mint leaves -  finely chopped 1 cup

·Tomato                         - 2

·Yoghurt                        - ½ cup

·Turmeric pwd                - a pinch

·         Lemon juice            - 1 tsp

·         Turmeric pwd          - a pinch

·         Red chilly pwd        - ½ tsp

·         Salt to taste

- See more at: http://www.tastyappetite.net/2012/10/muslim-biryani-how-to-make-muslim.html#sthash.GTE7dA72.dpuf

Sea Food Recipe

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Panner Butter Masala Recipe Resturant Style

Paneer Butter Masala Recipes

Paneer Butter Masala is one of the most popular dishes of paneer and is very flavorful and aromatic. This restaurant style rich, creamy paneer butter masala can be made at home in no time.

There are many ways of making paneer butter masala. This is the restaurant style Paneer butter masala recipe which I learned from a chef who works in a famous restaurant. In this recipe the gravy is mainly made with tomatoes, cream and butter where in Punjabi style paneer makhani gravy is made which onion, tomatoes, cream and cashews.

Ingredients For Paneer Butter Masala

• Paneer: 200 gms
• Mace or javitri: 2
• Small cardamom or chhoti elaychi: 3-4
• Tomatoes: 4 medium size
• Fresh cream: ¼ cup
• Butter: 4 tbsp
• Oil: 1 tsp
• Garlic: 3-4 cloves
• Ginger: ½ “
• Turmeric powder: ¼ tsp
• Red chilly powder: ½ tsp
• Kashmiri lal mirch: 1 tsp
• Coriander powder: ½ tsp
• Food color (optional)
• Fenugreek leaves or Kasoori methi: 1 tsp
• Salt & Water: 2-3 tbsp

• Instructions For How to make Paneer Butter Masala

• Chop tomatoes and keep them aside. Grate ginger and garlic and keep it aside.
• Cut paneer in 1” square pieces and keep them aside. Crush small cardamom just to open their mouth and keep them aside.
• Heat pan at medium heat and add oil and 2 tbsp of butter. As the butter melts add mace and small cardamom.
• Saute for about 30 seconds and add ginger garlic.
• Mix well and cook ginger garlic till raw smell is gone.
• Now add chopped tomatoes, salt and cover the tomatoes and cook till tomatoes become soft.
• It may take 5-6 minutes. Saute after every few minutes to avoid burning.
• Once tomatoes are soft enough, switch off the heat and let them cool down.
• When tomatoes are cold grind them to puree.
• Sieve the tomato puree as we want really smooth gravy.
• Again heat the pan at medium low heat.
• Add butter and let it melt.
• As the butter melts, add turmeric powder, red chilly powder and kasmiri lal mirch powder.
• Now add strained tomato puree. Mix well and increase the heat to medium.
• Let the gravy cook for few minutes. If you want you can add food coloring at this time.
• Now add coriander powder mix and let the gravy boil for 2-3 minutes.
• If gravy is too thick add little water at this time.
• Now add fresh cream, mix and add paneer pieces and kasoori methi
• Mix everything and cook for another minute.
• Butter paneer masala is ready.
• Serve it with naan, rice, chapatti or parathas.

Source: To Prepare Kaju Katli

Importent Note For Preparing Paneer Masala

•  Choose ripe, slight sweet and red tomatoes. Base paneer butter masala gravy is mainly tomatoes. If they are sour gravy will not taste good.
•  Paneer butter masala recipe does not require many spices. Small cardamom and mace (javitri) is very important ingredients so do not skip them.
•  Paneer butter masala gravy is all about butter and cream so do not hesitate to use them.
•  Adding food color is optional. I like to add it as it gives nice restaurant style reddish color to gravy. If you do not like it just skip it.
•  To make the gravy silky it is very important to sieve tomato puree after blending it.
•  Do not add too much of water as puneer butter masala gravy is thick.
• If you think gravy is little sour add a pinch of sugar at the end

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