Paneer Butter Masala

Paneer Butter Masala

Recipe for Paneer Butter Masala

Ingredients:-

1 onion

2 tomatoes (boiled and pureed)

300 grm paneer (cubed)

1 tblspn ginger garlic paste

3 tblspn cashew paste

3 tblspn butter or ghee

2 tblspn fresh cream

1 cup milk

1/2 cup water

1 tspn red chilli powder

1/2 tspn turmeric powder

1/2 tspn garm masala

3-4 cloves

1 small cinnamon stick

1/2 tspn jeera

2 tspn dry kasuri methi (fenugreek leaves)

1/2 tspn lemon juice

salt to taste




Method:-

1- Skin the onion..chop in big pieces and blanch them in hot water for 4-5 min.

2- Grind them to make paste.

3-Boil the tomato, peel the skin and pureed them.

4-Take 1 tblspn ghee and fry paneer cubes lightly (or as u like)

5-Take 1 cup of warm water add some salt and turmeric powder to it and immerse the paneer cubes at least for 10 min.

6-Now in a pan take 2 tblspn of ghee, add cloves,jeera and cinammon stick.

7- Now add the onion paste .saute till light brown

8-Now add ginger garlic paste fry it til golden brown.

9-Now add tomato puree and all the masala. fry it till ghee leaves from sides.

10-Now add water and milk let it boil for sometime.

11- Now add paneer cubes and crushed kasuri methi.

12-Let it simmer on medium heat till you get the desired curry consistency .

13- Add lemon juice,remove from fire and add fresh cream.

14- Searve hot with your choice of bread(roti, naan.paratha) or rice.

Dal Bati

Dal Baati

This is very popular Rajsthani dish.Rajasthani food is incomplete without the mention of daal-Bati and churma.At our home we usually make this dish during winter time or in rainy season because it is very rich.In Rajsthan bati is served dipped in ghee accompanied with panchmel daal and churma.But we used to eat with baigan bharta and Kachre ki chutney.

Ingredients

For the dal or lentil:

1/2 cup chana dal or Bengal gram lentil
1/4 cup urad daal or black gram lentil, without skin
1/2 cup moong daal
1/2 cup arhar or tuvr daal
1/4 cup red gram daal or masoor daal
1tspn turmeric powder
salt to taste
6 cups water

Tarka or tempering for daal:

2 tbs. ghee
1 tsp. cumin seeds
A large pinch of hing (asafoetida )powder
2-3 green chillies (to taste) finely chopped
1/4 tsp. (to taste) red chilli powder
2-4 dry red chili
1 badi elaichi (cardamom)
3-4 cloves
2-3 bay leaves

Recipe:-

• Clean, wash and cook dals with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry.
• Heat ghee or oil in a kadhai.
• Add bay leaves ,dry red chili,badi elaichi,cloves,green chili,cumin and asafoetida.
• When the seeds splutter, Add chilli powder and quickly add to the daal, covering the lid immediately This helps to infuse flavours.
• Keep aside
• garnish with coriander leaves.

For baati or dumplings:

5 cups whole wheat flour, sieved
1 cup ghee, melted
Salt To Taste
Water to make dough
A small bowl of melted ghee or clarified butter

Recipe:-

• Knead a firm dough with flour, ghee, and salt with enough water.
• Divide it into 16 portions and make balls.
• Bake in a pre-heated oven till light brown colour from both sides.
• Turn oven off and leave dumplings in for a further 10 minutes.
• make sure dumplings do not burn and are cooked thoroughly.
• They should be lightly browned.
• fry lighty these dumplings(bati) in ghee
• Take out
• 15. Serve hot with Dal and baigan bharta.
• They are eaten dipped in dal.

Notes:-

• You can make dumplings ahead of time.
• Then place on a greased tray, cover with a cling film and keep aside.
• Start cooking 30 minutes before serving.
• or made the dumplings and just before serving lightly fry in ghee and serve.

variations:-(stuffed baati)

• Dumplings can be stuffed with a mixture of boiled peas, grated ginger, green chillies and salt, cooked with a cumin or jeera tarka. it taste grate.and you can store this for at least 2 days.
• another stuffing is made with roasted chana (bengal gram) ,oil , garlic-chili-ginger-onion (chopped finely)with added salt,cumin and red chili powder.