Month: May 2016

Paneer Butter Masala

Paneer Butter Masala boasts a smooth, golden texture that enriches each bite, while its enticing aroma fills the air. The harmony of aromatic spices comes together from the simplest ingredients: cardamom, cinnamon, cloves, ginger-garlic paste, chili powder, and cashews.

The word “paneer” is of Persian origin. It is a fresh cheese common in South Asia, especially in Indian, Pakistani,  Afghani, and Bangladeshi cuisines.

Need: Blender

Preparation time: 20 minutes

Cooking time: 35 minutes

 

Ingredients

For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

Red chili powder – 3/4 tsp

Sugar – 1/2 tsp or as required

 

Post Blending

 Panner cubes / Cottage cheese (frozen pack) – 250 g 

Butter – 1 1/2 tbsp

Cardamom – 3

Cinnamon stick – 2 inch

Cloves – 3

Ginger paste – 3/4 tsp (or ginger-garlic 1 1/2 tsp )

Chili powder – 1/2  tsp

Water – 1/2 cup or as required for consistency

Dried fenugreek leaves / kasoori Methi – 1/2 tsp

Kasoori Methi Box

Coriander leaves – 2 tbsp (for garnish)

Cream – 3 tbsp

Whipping cream for Paneer Butter Masala

Directions

1. Heat a large pan with olive oil, fry onions until they turn translucent.

Chopped Onions

2. Add tomatoes along with salt , cover & cook until they turn mushy for 2-3 minutes on medium.

Step2a_IMG_2390

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3. Now, add red chili powder, garam masala, coriander powder, cashews & sugar. Mix well, fry until you see that it doesn’t stick to the sides of the pan. Turn off the heat and let it cool down almost completely before you put it in a blender.

red chili powder

Garam masala

coriander powder

Cashew nuts

sugar

4. Once the above mixture is cooled, pour it into the blender with 1 cup of water. Add less water initially. Blend until it turns smooth and creamy.

blender
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5. After blending, in a deep wok or pan heat butter. To the melted butter add cardamom. cinnamon sticks, cloves  & fry for 2 minutes. Add ginger paste, stir again for 15 seconds. 

Butter

cloves, cardamom, cinnamon stick

ginger paste

6. Pour the mixture of blended paste puree with red chili powder and water and adjust the consistency of thickness. Cook for nearly 5 minutes on medium. Check for salt, add if necessary.

chili powder

creamy, thick

salt

7. Add paneer, fenugreek leaves. Stir and cook for 3 minutes. Pour in cream, stir for a minute. Remove from  heat. Add in  coriander leaves or more cream if desired when serving. 

paneer cubes

kasoori methi/fenugreek leaves

cream

Coriander leaves

8. Creamy Paneer butter masala is now gonna make you wanna prepare once more.

Paneer butter masala

Stay Healthy!

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Caramel Orange Pudding

Preparation time:  15-20 minutes

Cooking time: 30-45 minutes

 

 

 

Ingredients

Aluminium container pan

Granulated Sugar – 2 tsp (for the caramel)

Eggs – 3

Sugar powdered – ½ cup    

Butter – 2 tsp 

Milk – 1 cup

Fresh Orange juice – ½ cup

Orange zest – 1 tsp

All purpose flour / Maida – 4 tsp

 

Directions

 

For the caramel

+ Spread 2 tsp of granulated sugar in the cooking pudding pan and switch on the flame to high.

+ As the sugar begins to melt in a minute or two, lower the flame to low & it will start to browning towards dark brown. Switch off the flame at this point.

+ It will take a while for the caramel to liquify. Swirl the pan so that the caramel is spread out nicely. 

+ Keep it aside

 

caramel, sugar melted, upside down pudding

 

 

 1. Blend powdered sugar (I used fine sugar), egg yolks and butter together until creamy using a electric hand mixer.

Egg yolks, sugar, butter

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2. Add orange zest, flour, milk and orange juice. Combine well until fully incorporated.

Step2a_IMG_2044step2b_IMG_2045step2c_IMG_2046

 

3. Beat egg whites in a separate bowl until foamy & add it into the above egg yolk mixture.

 

step3_IMG_2041

pudding mix

4. Pour the prepared pudding mix into the prepared caramel pan. Cover the top with a Al-foil or a same sized lid.

 step4a_IMG_2060

 pudding ready to be steamed

5. Using a pressure cooker, add in 1 cup of water. Then place a stand inside & the pan over the stand.Cover the steamer lid without the whistle.

stand placed inside the pressure cooker, oudding

steaming pudding in a pressure cooker

 

6. For induction cooking keep it on 7, for others keep on medium heat. After 30 minutes, open the lid, make a small hole on the foil & insert a skewer.

If it comes out clean. it’s done. If it hasn’t come out clean, let it cook for another 15 minutes on 7. Switch off the heat and let it rest without touching it for half an hour.

7. Remove the pan from the steamer, let it cool down. Once its cooled, refrigerate for 4 hrs or until you are ready to serve chilled.

 caramel orange pudding

To Serve:

+ Loose the edges of the pan with a table knife.

+ Carefully, invert it onto the serving plate.

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Enjoy!! 🙂 Stay Healthy!

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