Paneer Pasanda

Paneer Pasanda

Paneer Pasanda Recipe

Ingredients:-

200 grm paneer cubes
100 frm paneer (grated)
1 onion
2 large tomato
2 tblspn maida
1 tblspn crushed chaswe nuts
1 tblspn raisinds.
1 tblspn ginger garlic paste
1 tspn kasoori methi
1tblspn coriander powder
2 tblspn cream
1 tspn cumin
1/4 tspn turmeric
1/2 tspn garam masala
1 tblspn oil
chopped coriander leaves

Recipe:-

Cut paneer into triangle.
slit paneer (for stuffing)

mixture for filling:-

• Take grated paneer add crused cashew nuts, raisins,chopped coriander ,chopped green chili ,salt and amchur powder amchur powder.
• Because of the paneer this mixture will bind by itself.
• Stuff the paneer like sandwich.

Frying:-

• make a paste of maida and cornfour using water.
• coat the stuffed paneer and lightly fry.

For gravy:-

• Heat oil in a pan.
• Add garam masala and cumin.Let it splutter.
• Add chopped onions,salt and ginger garlic paste.
• Cook for 2 min.
• Now add chopped tomatoes.
• Add coriander powder abd chili powder
• Add some water if gravy thickens.
• Now put this mixture in a blender.
• Grind it to a fine paste.
• Again boil this paste adding some water
• Add kasoori methi.
• let it simmer for some time till cooked.
• Add stuffed paneer to the gravy.
• Boil for 3-4 min.
• Add cream.
• Take out from the flame
• Serve hot with rice or chapati or naan.

Baghara Baigan

Baghara Baigan

Baghara Baigan a popular dish of Hyderabad....

Ingredients:-

8 to 10 small brinjals

1/2 cup peanuts ( roasted, when they are cooled, rub and remove the skins)
1/2 cup sesame seeds (roasted)
8 to 10 dried red chillies
1 tblspn of whole coriander seeds
1/2 tspn of cumin
4 cloves, one small piece of cinnamon stick
5 to 6 fenugreek seeds
salt to taste
1 tspn red chili powder
1 tspn turmeric powder
1 onion (cut finely)
1/2 cup of tamarind paste

Recipe:-

Roasting and grinding masala......

• Heat 1 tblspn of oil in a pan and fry onion til light brown.
• Dry roast the whole coriander,dried red chili,cumin,cloves and cinnamon and fenugreek.
• Now grind all these ingredients together except tamarind paste.

Stuffing the brinjals....

• Now cut the small brinjals in a plus shape (+).slit towards stem side but not all the way through .One vertical and one horizontal slit.
• Nnd divide the paste into 2 parts ,one for stuffing and one for gravy.
• Fill up the stuffing into the brinjals.

Final process...

• Heat oil in a deep dish pan.
• Add remaining half of the gravy.
• Fry for few minutes.
• Add some water to it.
• Now put all the stuffed baigan.
• Cover the pan let it cook until the gravy thickens and brinjals are soft n tender.
• At the end put the tamarind paste.
• Serve with hot chapati.