-->

Saturday, September 22, 2018

Palak Paneer

Ingredients:
400 grams of Paneer
3 medium sized Tomatoes
2 medium sized Onions
1 large bunch of Spinach(Palak) Leaves or Nelabasale(Water leaves)/ 6-8 cups chopped Spinach(Palak) Leaves or Nelabasale(Water leaves)
4 Cloves
1/2 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 - 2.5 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 - 4 Green Chillies
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
1/2 cup of Milk
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Oil

Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.

Chop spinach leaves, tomato, onion, ginger, garlic into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put 1 TBs of oil in a pan and heat. Add cloves, 1 bay leaf, cinnamon, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic, green chillies and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, spinach leaves, salt and mix them well. Cook them well in a low flame.


Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.

Put 1-1.5 Tbs oil/butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and dry them for few seconds.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well. Put this to gravy and mix them well. Keep this in low flame for about 2-3 mins.

Put cream of milk, milk, cahsewnuts in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Roast the diced paneer until it turns light golden colour as shown in the picture in a tawa by sprinkling little amount of oil. Sprinkle little amount of salt.


Add the roasted paneer immediately and mix well.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.

Saturday, September 15, 2018

Potato ( Batate / Aloo) Halwa

Ingredients:
2 KGs Potatoes / Batate / Aloo
7 - 8 cups Sugar
3.5 - 4 cups Ghee
1 cup broken Cashew Nuts
8 - 10 Cardamoms

Recipe:
Add requirement amount of water and pressure cook the potatoes. (4 - 5 whistles)

Once the pressure goes off, remove the outer skin and grate/mash them as shown in the picture below.

Grind this into smooth paste as shown in the picture below.

Remove the cardamom seeds from cardamom, mash them and keep them aside. Dry roast the cashew nuts in a pan or microwave and keep it aside.

Put 7-8 cups of sugar, around 2 cups of water in a thick bottomed vessel and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)
Put the ground cooked potato and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins. 

Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins.

Add broken cashew nuts, and remaining ghee and mix them well. Stir the halwa continuously in medium flame until it thickens.

Add mashed cardamom and mix well.


Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom.


Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.