Shahi Paneer

Shahi Paneer is one of the famous Mughali Cuisine side dish, as the name says Shahi means Royal it’s one of the very rich gravy. I have heard about this but didn’t have any idea how to make. When I am searching about this got lot of confusion then thought ask my friends for original recipe, finally got help from one of my co blogger Vaishali tried her version and it was awesome which I am sharing here. Thanks vaishali for your recipe.

For the next three days I am going to post under Cooking with Colors theme for BM. Valli gave a list of ingredients for colors, when I am going through that felt need to thank God for giving us such a wonderful colors in our food. For the first day I choose white color the given ingredient was Paneer.

 

Ingredients:

Paneer	1 cup
Tomatoes chopped	2 cup or 3 medium size
Cashew nut	7-8
Ginger chopped	1 Tbsp
Garlic chopped	1 Tbsp
Roasted Cumin powder	1 tsp
Kasthoori Methi	1 Tbsp
Chili powder	2 tsp
Turmeric powder	¼ tsp
Fresh cream	½ cup
Cilantro	for garnish
Salt
Oil

 

Directions:

1. Soak cashew in hot water for 10 – 15 minutes. Grind tomatoes and soaked cashew to a smooth paste.
2. Heat oil in a pan, fry ginger and garlic with a pinch of hing (optional), then add the ground tomato paste.
3. Allow it to cook for 4-5 minutes, then add cumin powder, chili and turmeric powder. Give it a nice stir, add methi salt and enough water and allow it to cook until the oil start to ooze out.
4. In this stage add paneer and cream mix well and allow cooking when it comes to first boil. Turn off the stove and garnish with cilantro. Serve this with rice or roti.

 

Linking to:  Blogging Marathon page for the other Blogging Marathoners doing BM#29

Dhokar Dalna/ Lentil Cake Curry

In SNC group this month challenge was hosted by pinky, Dhokar Dalna a traditional Bengali dish, which is nothing but making cakes using dal and adding that to a rich coconut based gravy.

Ingredients:

For Lentil Cake:

Split Chana Dal	½ cup
Split Peas Dal (vada parrupu)	¼ cup
Grated Coconut	⅓ cup
Ginger  and green chilies chopped	1 Tbsp each
Asafetida	¼ tsp
Turmeric powder	½ tsp
Onion chopped finely	¼ cup
Baking soda	½ tsp
Salt	as per taste
Oil	for deep fry
For Curry:
Potato (cut into cube)	2 medium size
Tomato chopped	1 medium size
Onion chopped	¼ cup
Coconut milk	½ cup thick & ½ cup thin
Grated coconut	⅓ cup
Ginger garlic paste	½ Tbsp
Cumin seeds	1 tsp
Asafetida	a pinch
Bay leaves	2
Green chili	1-2
Cumin powder	1 tsp
Chili powder	1 tsp
Turmeric powder	½ tsp
Garam masala	1 tsp
Cashew and raisin paste	4 Tbsp

 

Directions:

1. Soak both dals for 3- 4 hours, using a wet grinder or mixe grind them to course paste.
2. Before taking the batter out add onion, green chilies and salt give couple pulses (just to mix evenly).
3. Remove and add baking soda and mix well.
4. Heat non stick pan with a tablespoon of oil, add asafetida and then the course dal paste.
5. Cook until it turns to dough and leaves the bottom of the pan.
6. Grease a plate with ghee or oil. Spread the dough evenly and smooth the surface using a spoon.
7. Allow it to cool for few minutes and cut them into desired shape diamond or square and smooth the cut surface.
8. Heat oil for deep frying, when oil is hot enough deep fry those lentil squares until golden brown on both side.
9. Filter the oil and keep it aside.
10. Heat another pan with little oil, fry the cubed potatoes with turmeric and salt until light golden color, filter the oil and keep it aside.
11. In the same oil add asafetida, bay leaves and cumin seeds to splutter.
12. Add green chilies and onion saute until transparent with ginger garlic paste.
13. Once the raw smell of ginger garlic leaves add chopped tomatoes and cook until it turns mushy.
14. Add all dry powders for the curry and cook until the oil oozes out.
15. At this stage add grated coconut, coconut milk and cashew raisin paste in same order and mix well.
16. Then add fried potatoes, salt and warm water for gravy (adjust the water the consistency should be medium not too thick or thin).
17. Give it one boil and finally add another teaspoon of garam masala and curry leaves and turn off the stove.
18. Add the lentil cake to the gravy just before you serve. Serve this with hot rice with a spoon of ghee.

 

Linking to:

 

 

 

 

Split channa dal curry/ Kadalai Parrupu Curry

As you all know for this week BM, I choose Split channa dal (Kadalai parrupu) as main ingredient, today its going to be gravy. When I was planning for this gravy I got lot of South Indian kulambu in mind but my tongue was asking for some new taste. Long time back I came across this Sri Lankan curry some where. It sounds good for puttu and string hoppers when compared to rice. In Sri Lankan dish they use to add more chilies according to your taste you can change. They usually add curry powder for this instead of that I added homemade coriander powder.

Ingredients:

Split channa dal (Kadalai parrupu)	½ cup
Onion	1 medium size
Tomatoes	1 small
Garlic pods crushed	3
Cumin seeds	1 tsp
Mustard seeds	¾ tsp
Chili powder	¾ tsp
Coriander powder	½ tsp (homemade)
Clove	1-2
Cinnamon stick	½ inch
Ginger crushed	¼ inch
Green chili	1-2
Dry red chili	1-2
Curry leaves	few
Coriander leaves	few
Salt
Oil

 

Directions:

1. Cook channa dal with a drop of oil until it’s slightly overcooked.
2. Mash ¼ of the cooked dal. Heat oil in a pan, splutter mustard seeds, cumin seeds, clove, cinnamon, both chilies and curry leaves.
3. Add onion and ginger once it turns soft add tomatoes and cook until soft. In this stage add turmeric powder, chili powder, coriander powder and garlic mix well and cook for 2 minutes.
4. Now add dal, mix well and add enough water and salt allow it to cook in medium heat for 10 minutes.
5. Add few coriander leaves and curry leaves and turn off the stove and serve with rice, puttu or sting hoppers.

 

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Blogging Marathon page for the other Blogging Marathoners doing BM#26

 

Paneer Potato Kuruma

This week I tried lot of recipes based on paneer. When I went to shopping last week found paneer for very low price that too organic so I bought it. I haven’t tasted paneer with a south Indian gravy, so I tried first paneer kurma using coconut. It tasted good.

Ingredients:

 

Panner (cubed)	1 cup
Potato (cubed)	1 cup
Onion chopped	1 cup
Tomato	1 cup
Green chili	1-2
Coriander powder	1 tsp
Chili powder	1 tsp
Mustard seeds	1 tsp
Turmeric powder	½ tsp
Curry leaves	Few
Coriander leaves	Few
Ginger garlic paste	1 Tbsp
Salt
Oil

 

To Grind:

Coconut cubed	¼ cup
Roasted chana dal (pottukadalai)	1 Tbsp
Coriander seeds	½ Tbsp
Cumin seeds	1 tsp
Clove	4-5
Cinnamon	½ - 1 inch
Poppy seeds	¼ tsp
Fennel seeds	½ tsp

 

 

 

Directions:

1. Grind all the ingredients to grind, as a fine paste.
2. Heat oil in a pan, splutter mustard seeds green chili, after that add onion, curry leaves and few cilantro.
3. Saute for few minutes and add ginger garlic paste wait until the raw smell goes. Add tomatoes and cook until soft.
4. Now add potato and fry for few minutes until it turns soft. Now add ground paste, coriander powder, turmeric powder and chili powder.
5. Cook with salt and enough water until raw smell goes.
6. Now add paneer and turn of the stove and garnish with remaining coriander leaves.

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