iCookiPost

This is a perfect side dish to serve with roti and dal curry.

Ingredients

1. Cauliflower(cut into florets) – 500 gms
2. Onion(medium,chopped) –1
3. Tomato(chopped,medium) – 1
4. Ginger-garlic paste-1 tbsp
5. Turmeric Powder- 1/2 tsp
6. Red chilli Powder- 1 tsp
7. Coriander powder- 1 tsp
8. Garam Masala – 1tsp
9. Cumin seeds – 1 1/2 tsp
10. Fennel seeds – 1tsp
11. Ginger(peeled and cut into strips) –2 “ piece
12. Coriander leaves- 2 tbsp
13. Oil –2 1/2 tsp
14. Water- 1/2 cup
15. Salt –to taste

Preparation

1. Heat oil in a pan.Add cumin seeds and fennel seeds.cook stirring until the seeds begins to brown about 30 seconds.
2. Add chopped onion and saute till brown.Add ginger-garlic paste,turmeric powder, chilly powder,coriander powder,chopped tomato,salt and 1/4 cup of water.
3. Saute for one more minute until the oil leaves the masala.
4. Add cauliflower florets and cook stirring until it begins to brown.
5. Add the remaining water .Cover and cook until cauliflower florets are tender.
6. Add garam masala,ginger and coriander leaves and mix well.Cook until masala is dry.
7. Serve hot with Roti and Tadka Dal.

Recipe Source:My Indian Kitchen by Hari Nayak.

This Entry goes to Spotlight-Winter Vegetables hosted by Indrani.

Chilly Paneer is a indo-Chinese dish and it is prepared using deep fried paneer cubes,capsicums in a hot and tangy sauce.This is quick and easy to make and goes well with fried rice. 

Ingredients

1. Paneer cubes-250gms
2. Egg – 1
3. Pepper powder – 1/2 tsp
4. Plain flour ( Maida) – 1/2 cup
5. Vegetable cube (i used Maggi cubes for making stock) – 1
6. Onion(chopped) – 2
7. Ginger – garlic paste – 1 1/2 tbsp
8. Green chilly – 3
9. Soy sauce – 1 tbsp
10. Chilly sauce – 1 tsp
11. Tomato sauce – 1tbsp
12. Corn flour – 1 tbsp
13. Sugar – 1 tsp or u can add ajinomoto
14. Capsicum(small,chopped) – 1
15. Oil
16. Spring onion/curry leaves – to garnish

Preparation

1. Make a batter  with pepper powder, beaten egg, maida, vegetable stock(or water ),ginger-garlic paste and salt.Another method  is to make a batter with maida, ginger-garlic paste,corn flour ,pepper powder and salt.
   Dip paneer pieces in the batter and fry in oil till light brown.
2. Heat oil in a pan and add chopped onions,ginger-garlic paste, green chillies, chopped capsicum and saute well.
3. Add Vegetable stock, soy sauce,chilly sauce, tomato sauce to it and stir well.
4. Mix 1 tbsp corn flour with 5tbsps of water and add to it. Add fried paneer cubes,salt to it.Stir well and cook till dry.
5. Add sugar to it and mix.
6. Garnish with curry leaves or spring onions.
7. Serve with Fried rice.

Paneer Makhani is basically a North Indian recipe.But nowadays it is popular all over India.Paneer is Indian traditional cottage cheese made from milk.We can use tofu or bean curd as a substitute for paneer.This Paneer Makhani is prepared using paneer in a rich gravy.it tastes even more better when served with a dollop of butter.

Ingredients

1. Paneer(Indian cottage Cheese,cut into cubes) – 2 cups
2. Ginger-garlic paste –2 tsp
3. Bay leaf(tejpatta) –1
4. Cinnamon – 1” piece
5. Cloves(laung) –2
6. Cardamoms(elaichi) –2
7. Tomato ketch up – 3 tbsp
8. Thick Curd(whisked) –1/2 cup
9. Punjabi garam Masala –1 tsp
10. Dried Fenugreek leaves(kasoori Methi) –2 tsp
11. Sugar – 1/2 tsp
12. Cream –2 tbsp
13. Butter –2 tbsp
14. Salt – to taste
15. Butter (to garnish) – 1tsp
16. Coriander leaves – to garnish

For the Makhani Gravy

1. Onions(chopped) – 1/2 cup
2. Tomatoes(chopped) – 1 cup
3. Cashew nuts – 1/4 cup
4. Dry red chilly – 2

Preparation

1. For the Makhani gravy,Combine all the ingredients with 1 1/2 cups of water and simmer for about 30 mins.
2. Let it cool and blend into a smooth paste.Keep aside.
3. Heat butter in a pan.and add bay leaf,cinnamon,cloves and cardamom to it.
4. Add the ginger-garlic paste and saute for a minute.
5. Add the makhani gravy,curds,tomato ketch up and salt and simmer for about 5 minutes.
6. Add about 1/4 cup of water if required to adjust the consistency of the gravy.
7. Add the paneer cubes,garam masala,dried fenugreek leaves, sugar and cream and simmer for 3-4 minutes.
8. Garnish with coriander leaves and butter.
9. Serve with Roti or Naan.