Sunday, 20 June 2021

BRINJAL GRAVY/PACHADI/PICKLE/CHUTNEY/BRIYANI BRINJAL GRAVY/THOKKU



How to make this extra ordinary Brinjal gravy that goes very well with hot steamed Rice, Vegetable briyani, Non-veg. briyani, Ghee Rice or any one pot meal
It can pair with Idlis, Dosas, Chapatis and any main breakfast dishes too.

Ingredients:

Tender Brinjals 1/2 kg
Coldpressed Gingelly oil 50 ml
Mustard seeds 1/2 tsp
Green Chillies 2 pcs
Cumin seeds 1/2 tsp
Pepper 1/2 tsp
Curry leaves 25 pcs
Fenugreek seeds 1/4 tsp
Tamarind  Gooseberry size +25 ml water
Medium size Tomatoes  2 pcs
Asafoetida 2 pinches 
Himalayan pink rock salt 3/4 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp
Ginger garlic paste 1 tsp
Jaggery powder 1 tsp
Roasted, skin-off ground nuts 1 tbsp+
water 15 ml


Procedure:

This is a simmer-cook process 
























 
























 

Tuesday, 15 June 2021

PANEER BUTTER MASALA





How to make Paneer Butter Masala?
Here is the Recipe!

Star Ingredients:

Milky mist Paneer (used in this recipe)  200 gm
Fresh Cow butter  (overall) 40 gms 

For Onion-tomato puree:

Tomatoes medium size 2 Chopped
Bellary onion 165 gms or 2 medium size chopped
Cold pressed  Groundnut oil 50 ml
Green Chilly 1 pc
Ginger garlic paste 1 tbsp

For seasoning: 

Cumin Seeds 1/2 tsp
Fresh Desi cow butter 1 tbsp/10 gms+20 gms+10 gms
Onion tomato puree
Whole Cashews 15 pcs soaked in 15 ml water for 10 minutes.
Coriander powder 3/4 tsp
Cumin Powder 1/4 tsp
Turmeric 1/2 tsp
Red Chilly powder 1/2 tsp
Himalayan pink rock salt 3/4 tsp
Karam masal powder 1/4 tsp
Sugar 1/4 tsp
Paneer Cubes
A fistful Coriander greens

Procedure:

STEP one:

Cut Paneer into even sized cubes. Rinse them in water once and Drain the water completely.
Set ready.

Soak whole cashews in water 10 minutes.
Grind  cashews alongwith water until smooth consistency.
Set ready.


STEP TWO:

Heat the pan with 50 ml Groundnut oil on medium flame.
Add chopped Bellary onion and whole green chilly and saute them until transparent.
Add Chopped Tomatoes.
Add Ginger Garlic paste
Saute for 10 seconds.
Simmer the flame.
Cover and cook for 5 minutes.
Set aside to cool down.
Transfer the Cashews extract to the bowl.
Now transfer the sauteed ingredients Onion and Tomato with Chilly to the same mixer jar and grind until smooth texture.

Set ready.

STEP three:

Heat the pan with one tbsp butter/10 gms on medium heat.
Once the butter melt and turns light brown, add cumin seeds.
Once the seeds start frying, simmer the flame.
Now add the onion tomato puree carefully to avoid spilling out.
Add a fistful Coriander greens to infuse the flavour. 
You can add hand crushed kasoori methi to get methi flavour instead of Coriander greens.
Cover and cook for 5 minutes.
Open and stir two times in between.
Add Coriander powder, Cumin powder, Turmeric powder, Red Chilly powder and karam masala powder.
Add Salt.
Mix them to combine.
Cover and cook for 2 minutes in low flame.
Open and add Paneer cubes and multiple folds for even mixing.
Add the Cashews extract and stir few times to get thoroughly mixed.
Add Sugar to enhance the taste.
Now the gravy starts thickening. Low heat cooking throughout the process of making gravy.
Add 2 tbsp Butter and mix gently.
Garnish with some chopped coriander greens.
Now rich and creamy Paneer Butter Masala.

This Paneer Butter Masala goes very well with Chapatis, Rotis, especially Thanthoori nans, Butter nans, Garlic  Butter nans.

 Serve with one dollop of Butter.

Try out this home made side dish to please your loved ones.

Cooking Time: 40 minutes 
Yield 2 persons.














































 


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