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

Chana dal Halwa / Kadalai Parrupu Halwa

In South Vs North Challenge, for this month Kirti from northern team gave us this rich dish as challenge. You won’t believe before reading this e mail I was planning to try this chana dal halwa, but I haven’t seen any recipe or even I don’t know this is Mughal Cuisine. I know moong dal halwa, in that way I thought to try with kadalai parrupu. Finally tried this recipe and it turned out good thanks kirti for sharing your mom’s recipe.

Ingredients:

Split chana dal (Kadalai parrupu)	1 cup
Ghee	¾ cup
Sugar	½ cup
Cardamom powder	¼ tsp
Almonds Chopped	¼ cup
Milk	2 ½ cup

 

Directions:

 

Soak chana dal (kadalai parrupu) for 3 hours.

 

 

Pressure cook with one cup water for 3 whistles.

 

Once the pressure is released drain the excess water and mash it to course paste.

 

 

Heat ghee, in stick pan.

 

 

Once it’s hot, add dal and mix well.

 

 

Cook for 15 minutes on medium heat or until raw smell of dal leaves. By this time you can see ghee starts separating.

 

Add ½ cup of milk and mix well.

 

 

Continue cooking with in 4-5 minutes the milk will be absorbed.

 

 

Again add another ½ cup and repeat the same until milk is done.

 

 

When all milk is absorbed, add sugar and cardamom powder and mix well.

 

 

 

Cook for another 5 minutes or until the ghee oozes.

 

 

Finally add chopped almonds and mix well and serve hot.

 

 

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