Paneer Pasanda / Paneer Pasanda Gravy

Coming to day 2,in blogging Marathon#65,themed under gourmet gravies is a rich and creamy,paneer pasanda.This has been in my to do list since long.As the method of making paneer pasanda is bit time consuming I kept postponing to give a try.Finally I made it for the theme,it came out so good and we enjoyed with rotis.Though its a lengthy process,its worth to make once in a while .Lets move on to the recipe............

                                                                      

                                                            

                                                                         Paneer Pasanda Gravy

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   Basic Information

   Preparation time 20 minutes
   Cooking time 45-50 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Paneer/cottage cheese	400 gms
Onion( finely chopped)	1 medium size
Ginger&garlic paste	1.5 tbs
Tomato (finely chopped)	3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Whole cashews/mundiri	7-8
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Whole milk	1 cup
Oil	1/2 cup
Fresh cream(for garnishing)	as needed

 For the stuffing

Ingredient	Quantity
Paneer/cottage cheese	2 tbs(grated)
Cashews(finely chopped)	2 tsp
Almonds(finely choppd)	1 tsp
Green chilly/pachamilagai	1(finely chopped)
Salt	a pinch
Garam masala powder	a pinch

  To make the paste

Ingredient	Quantity
Maida or corn flour	2 tbs
Salt	1/8 tsp
Water	as needed

   Method 

• Slice the paneer to 2 inch slice with 1/2 inch thickness.Then cut it diagonally and keep it aside.Now take all the ingredients needed for stuffing in a bowl and keep it aside.Take the paneer triangle and carefully make a slit in the middle with a knife and keep one end intact as shown.

• Keep some stuffing in the slit end and keep it on a plate.Continue for the paneer triangles.Now mix the maida and salt well in a bowl.Add water and make a thin paste.Heat a pan with oil,once the oil becomes hot,dip the stuffed paneer cubes in the maida paste and drop it in the oil.

• Fry it till golden and remove it from the oil,drain it on a paper towel and set it aside.Now take a tbs of the oil which used for frying,in a  separate pan.To this add the chopped onion with pinch of salt. Saute till transparent.

• Add the chopped tomato and cook it until mushy.Add the cashews and red chilly powder,coriander powder.

• Mix it well and put off the flame,let it cool down.After cooling grind it to a smooth paste.Heat a pan with 3 tbs oil and crackle the cumin seeds.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground paste and fry it for a while.

• Once the mixture becomes thick add the milk and let boil for 5 minutes.Let it simmer for another 2-3 minutes or till the oil separates.Add the chopped coriander leaves and garam masala powder and mix it well.

• Now add the fried panner and let it cook for one boil.Add some fresh cream and coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Mushroom Masala

We are entering the 3rd week of Blogging Marathon edition 65.This week it's going to be gourmet gravies,goes very well with Roti and naan.
My kids love to have roti and naan with some kind of rich gravies for dinner.So I make such type of gravy,weekly once for dinner or lunch..Rest of the days would be a simple dhal or curry to accompany roti as well as rice.
Coming to the recipe it's a rich and flavorful mushroom gravy with butter and cashews.Though the recipe sounds simple,its so creamy.
Since my camera was ran out if charge couldn't take the step wise pictures.Off to the recipe..

                                                                    

                                                            
                                                                                 Mushroom Masala/Mushroom Butter Masala

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   Basic Information

   Preparation time 20 minutes
   Cooking time 35-40 minutes

   Serves 3-4(generously)

   

  Ingredients

  

Ingredient	Quantity
Mushroom	300 gms
Onion(thinly sliced)	1  medium size
Tomato(finely chopped)	2 medium size
Ginger&garlic paste	1 tbs
Cashews/mundiri(broken)	2 tbs
Milk/paal	1 cup
Red chilly powder/varamilagai podi	1/2-3/4 tsp
Coriander powder/dhaniya podi	3/4 tsp
Garm masala powder	1/4 tsp
Cumin seeds/jeergam	1/2 tsp
Salt	1.5 tsp
Oil	2 tbs
Butter	1-2 tbs
Coriander leaves	2 tbs(chopped)

  

  Method 

• Clean the mushrooms and slice it.Heat a tbs of oil in a pan and saute the onions till transparent.Add the chopped tomatoes and cook it until mushy.Add the cashews and give it a mix.Put off the flame.After cooling grind it to a smooth paste.

• While the mixture is cooling,in a separate pan,heat 2 tsp of oil and fry the sliced mushrooms and keep it aside.

• Heat a pan with oil and butter,crackle the cumin seeds,add the ginger&garlic paste.Fry it till the raw smell disappears.Add in the ground paste and fry it for couple of minutes.

• Add the red chilly powder,coriander powder,turmeric powder and salt.Mix it well,add the milk and let it boil in a medium flame till the oil separates.

• Now add the mushrooms to the gray and cook it for another couple of minutes.Simmer it for few minutes and sprinkle the garam masala powder and chopped coriander leaves.Put off the flame.

• Serve it with roti or naan.

• Fresh cream can also be added for extra rich taste.
• Cashews can be soaked with milk and grind it separately.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Egg Dum Biriyani / Egg Biriyani

For day 3 themed under rice dishes in Blogging Marathon #65 is a layered biriyani made with eggs.The procedure of layered biriyani involves making gravy,boiling the rice then layering and finally putting it in the flame for dum process.Though its a bit lengthy proccess,the end result flavorful and long grained biriyani.The same procedure can be followed to make chicken biriyani.Let's move on to the recipe...

                                                                    

                                                            
                                                                                                     Egg Biriyani/Egg Dum Biriyani

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   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes

   Cooking time 60- 70 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Boiled eggs	4-5
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	a fistful(finely chopped)
Yogurt/thayir	4 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	1 tsp
Garm masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	2 tbs
Hot water	2.5 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Black cardamom	1
Cumin seeds/jeeragam	1/2 tsp

  For the layering

Ingredient	Quantity
Fried onion	3-4 tbs
Ghee/nei	2 tsp
Mint leaves (chopped)	1 tbs
Coriander leaves	as needed
Food color	few drops
Kewra essence(optional)	few drops

  

  Method 

• Soak the basmathi rice in water,meanwhile heat oil and ghee in a pan.Fry a fistful of sliced onion in the oil till it becomes brown and crisp.Drain it from the oil.In the same oil,do the tempering with the given ingredients.

• Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.Now  goes in the chopped tomatoes and cook it until mushy.

• Add in salt and spice powders,give it a mix.Sprinkle some water and let it boil for couple of minutes.Add in the chopped coriander leaves and put off the flame.The gravy is ready.

• Heat a tsp of oil in a pan and fry the boiled egg for a minute or two.Sprinkle a  pinch of salt and 1/4 tsp of red chilly powder.Fry it for one more minute and put off the flame.Make slits on the eggs if you are using whole eggs otherwise cut it into half and keep it aside.

• Now boil around 4-5 cups of water in a pan and once it becomes rolling boil add a tsp of oil to the boiling water.Now completely drain the water from the rice and add it to the boiling water.Stir it occasionally.Once the rice is 60-70% done put off the flame and drain the water.Now in a heavy bottom pan,smear a tsp of oil and spread half of the rice.

• Spread the prepared gravy on top of the rice and keep the eggs around the gravy.Spread the rest of the rice on top of the gray.Sprinkle the fried onion,mint leaves,coriander leaves on top of it.Mix the food color with a tsp of milk and add it on top the rice.Also drizzle the lemon juice and ghee.Cover the  with pan with lid and keep it on a slow flame.Let it be on the flame for 25-30 minutes.

• After 30 minutes remove it from the fire and mix it gently.

• Serve it with raita

• Do not cook the rice for too long time.
• Cashews can be fried and added for extra rich taste.
• Instead of food color,saffron can be soaked in milk and added.
• Don not add too much of tomato.
• Frying the egg is an optional.
• The rice cooks very fast,so keep an eye otherwise it would turn mushy.Mine was done in 4 minutes.

Enjoy.................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Puliyodharai / Puli Sadam / Tamarind Rice

Coming to day 2 recipe under the theme rice dishes in Blogging Marathon#65 is a variety rice.This post has been lying in my draft so long,finallydecided to share it for the theme.
Be it for pooja prasadham or lunchbox or travel food,the first thing come to my mind is puliyodharai aka tamarind rice.
Though I make puliyodharai often never get a chance to click as most of the time nothing left after packing for lunch box.
If the rice mix/pulikaichal is ready,all you need is to mix it with rice and serve or pack it for lunch box.The pulikaichal can be stored in the refrigerator for a month or two.Off to the recipe..........

                                                                      

                       
                                    Puliyodharai/Puli Sadam/Tamarind Rice              
             

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   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes

   Serves 3-4

   

  Ingredients

  

  

Ingredient	Quantity
Tamarind/puli	a big lemon size
Turmeric powder/manjal podi	1/2 tsp
Water	as needed
Salt	2 tsp
Oil	4 tbs
Curry leaves/karivepillai	few leaves
Raw rice/pacharisi	1.25 cups

   To roast and grind

Ingredient	Quantity
Dried red chilly/varmilagai	3-4
Coriander seeds/dhaniya	2 tbs
Fenugreek seeds/vendhayam	1/8 tsp
Sesame seeds/yellu	2 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1.5 tsp
Urad dhal/ulutham paruppu	1 tbs
Channa dhal/kadala paruppu	2 tbs
Peanuts/vekadalai	3-4 tbs
Dried red chilly/varamilagai	12-15(broken)
Asafoetida/perungayam	1/8 tsp

  Method

• Wash the rice for couple of times in water and cook it with enough water.Once its done ,take the cooked rice in a plate and separate the grains.
• Soak the tamarind in hot water and squeeze it well,extract the juice.Pass it through the strainer to remove the debris.To this extracted juice add salt and turmeric powder,keep it aside.
• Heat a pan with oil and add the mustard seeds,urad dhal and channa dhal,let it splutter.Then add in the peanuts and fry it for a minute.Add the broken red chill and curry leaves,asafoetida.To this add the tamarind extract and let it boil.

• Meanwhile in a separate pan dry roast the red chilly,coriander seeds and fenugreek seeds till a nice aroma comes out.Now add the sesame seeds and fry it for a minute,put off the flame.After cooling grind it to a coarse powder.Keep it aside.

• Once the raw smell of tamarind goes let it simmer for 5-6 minutes or until the mixture gets thick.Now add the ground powder and let it cook for one boil.Put off the flame.Now the pulikaichal or mix is ready.Take half of the pulikaichal and mix it with the cooked rice well.Cover it and let it rest for 15-20 minutes for the flavors to get incorporate well in the rice.

• Serve it with pappad,chips and fryums.

• The pulikaichal needs to be on the thicker side.
• Sesame oil is preferable to make the pulikaichal,but I used 2 tbs of olive oil and 2 tbs of sesame oil.
• After adding the ground powder do not boil it for long time.
• A tsp of jaggery powder can also be added after the ground powder is addded.
• As my red chillies are not spicy I used around 15,if it is spice enough you can reduce it.

Enjoy.......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Kuska Biriyani / Plain Biriyani

We are entering the second week of Blogging Marathon #65 and for this week I chose to share rice dishes.For the next few days I will be showcasing rice dishes with different method such as one pot meal,variety rice and  layered rice dish.

Today's recipe is a one pot meal,kuska or plain biriyani.Kuska is flavorful biriyani made with aromatic spices with no meat or veggies.Some may use meat stock to cook the rice to get a rich taste.

Kuska is so popular in road side shops and canteens in Tamilnadu.As this rice is mildly spiced,usually it's accompanied with salna and raita.

We make it often for our week end lunch along with some spicy chicken or vegetarian curry.I made this for our lunch last week and this time I accompanied with Channa kurma.

                                                                    

                                                            
                                                                                                     Kuska/Plain Biriyani

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   Basic Information

   Preparation time 20 minutes
   Soaking time 10 minutes

   Cooking time 25- 27 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Basmathi rice	1.25 cups
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	2 medium size
Ginger&garlic paste	2 tbs
Green chilly/pachamilagai	4-5 (slit lengthy)
Mint leaves/pudina	a fistful(chopped)
Coriander leaves/kothamalli	as needed(finely chopped)
Yogurt/thayir	2 tbs
Red chilly powder/varamilagai podi	1/2 tsp
Coriander powder/dhaniya podi	3/4 tsp
Garm masala powder	1/4 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Ghee/nei	1 tbs
Hot water	2.5 cups

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2
Green cardamom	1
Fennel/sombu	1/4 tsp

  

  

  Method 

• Soak the basmathi rice in water,meanwhile heat a pressure pan or cooker with oil and ghee,do the tempering with the given ingredients.Add the sliced onion and green chilly,mint leaves along with a pinch of salt.Saute it until the onion turns transparent. Add in the ginger& garlic paste,fry it till the raw smell disappears.Now add the yogurt and fry it for a minute.

• Now  goes in the chopped tomatoes and cook it until mushy.Add in salt and spice powders.Add 21/2-23/4 cups of water.Let it boil.

• Now completely drain the water from the soaked rice and add it.Give it a mix till everything gets blend well.Cover it with the lid and pressure cook it for 2 whistles in a medium flame and put off the flame.Once the pressure subsides,fluff the rice with a fork.Add in the lemon juice and chopped coriander leaves,mix it well.

• Serve it with some spicy veg or non-veg curry along with raitha.

• Cashews can also be added for extra rich taste.
• The amount of water depends on the quality of rice.
• Don not add too much of tomato.
• Do not cook for more than two whistles,otherwise the rice will turn out mushy.

Enjoy.........................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com