BANANA ALMOND BREAD

As I promised, I am here with the recipe for the delicious Banana Almond bread  I made over the weekend. The best part is its healthy and tasty so here it goes

BANANA ALMOND BREAD

INGREDIENTS

ALL PURPOSE FLOUR: 2 CUPS
SUGAR: 2/3 CUP
BAKING POWDER: 2 1/4 Tsp.
SALT: 3/4th Tsp
EGG: 1 LARGE
MILK: 3/4th CUP
CANOLA?VEGETABLE OIL: 1/3 CUP
VANILLA EXTRACT: 1 Tsp.
MASHED BANANA: 1 CUP
CUT ALMONDS: 1 CUP

Banana-Almond Bread

MAKING

In a bowl, combine Flour, Sugar, Baking powder and Salt. Mix well. In another bowl, blend Oil, Egg, Milk and Vanilla Extract. Add this to the Flour mix until it is moistened. Finally combine the mashed ripe Banana and the chopped Almonds to the above and mix them thoroughly.

Grease a 9 by 5 inch loaf pan and pour in the above Banana-Almond Mix and bake it for 45 mins- 1 hour at 350'F. Keep checking at constant intervals to make sure, insert a knife to see if its cooked. If the knife comes out clean that means the Bread is ready. Allow it to cool for 10 mins and then cut them into slices and delicious Banana-Almond Bread is ready to eat. Serve it warm with fresh or whipped cream.

TIPS?VARIATIONS

Instead of Almonds, you can do the same with Walnuts. This bread is not too sweet and it has the consistency of a bread so don't expect it to be too moist and fluffy like a cake. You could also pour the mix into a cupcake pan and make cupcakes out of it. It wont be your typical cupcake but its still good, most of all its healthy and my kids loved it.

QUICKFIRE DAL

Hi all, its been a while and life has gotten a little bit busy and so the recipe I am going to post today is a quick fire one which can be made in the cooker . Because its so quick and easy I am going to name it

QUICKFIRE DAL

INGREDIENTS

TOOR DAL: 1/2 CUP
MOONG DAL: 1/2 CUP
TOMATO: 1-2 CHOPPED
GINGER: 1 TBSP CHOPPED
GREEN CHILLI"S: 2
RED CHILI POWDER: 1 TSP
DHANIA POWDER: 1 TSP
TURMERIC POWDER: 1/2 TSP
JEERA/CUMIN : 1 TSP'
SALT AS REQUIRED

Quick fire Dal

MAKING

Wash the Toor and the Moong Dal throughly and place them in the cooker with 2 cups of water. In it, add chopped Ginger, Tomato, Tsp of Jeera, Green Chilli, Turmeric Powder, Red Chilli powder , Dhania Powder with required salt. Close the lid

Switch off the gas after 3 whistles and garnish with fresh chopped coriander and quick fire Dal is ready. Serve it hot with Roti's or have it with Rice. its perfect for a busy or a lazy day.

ALOO PAALAK

Hi all, am back with a new recipe. This one is very simple to make and needs ingredients which we normally use to make sabji for Roti's. So here it goes

ALOO PAALAK

INGREDIENTS

ALOO/POTATO: 1-2
PAALAK/SPINACH: 2-3 CUPS  BLANCHED AND GROUND INTO A PASTE
ONION : 1 BIG OR 2 SMALL CHOPPED
TOMATO; 1 BIG CHOPPED
GINGER: 1 TBSP CHOPPED
GARLIC: 1 TBSP CHOPPED
CORIANDER SEEDS: 1 TSP
RED CHILLI: 3-4
CASHEW NUTS: 10-15 SOAKED FOR 15 MINUTESS
JEERA: 1 TSP
GARAM MASALA: 1 TSP
SALT AS REQUIRED
OIL/GHEE : 1 TBSP

ALOO PAALAK

MAKING

First of all, blanch the spinach in boiling water and grind into a fine paste. Next Boil the potatoes and keep it aside. Grind the chopped Onion, Chopped Tomato, Ginger, Garlic, Red Chilli, Coriander seeds, Jeera and soaked Cashews and grind it into a paste with required salt.

In a pan, heat Ghee and add the masala gravy paste mentioned above and cook for about 2-3 minutes until the raw smell is gone. Next add the Boiled potatoes and again cook for a couple of minutes, add the Spinach and salt, allow it to cook for a couple more minutes until the whole mix is blended well with the Masala. Finally, add a Tsp of Garam Masala, and a blob of butter right at the very end before serving.

TIPS/VARIATIONS

Either cook the potatoes before hand or add the chopped raw Potatoes after cooking the masala raw paste until the raw smell is gone. Add water and cook until the potatoes are soft and cooked.









 

CORN ON BREAD

Hi all, The entire credit for this recipe goes to my friend  I gave it a try and it was absolutely delicious. This recipe can be an Appetizer or a Starter. It's easy and simple to make. Its called.

CORN ON BREAD

The crunchy Corn with the smooth Cheese Sauce on top of the toasted Bread gives it such a beautiful texture when you take a bite. It's a must-try recipe.

Corn on Bread

INGREDIENTS

CORN: 2-3
WHITE BREAD AS REQUIRED

FOR THE WHITE SAUCE

BUTTER MELTED : 2-3 TBSP
ALL PURPOSE FLOUR: 2 TBSP
MILK: 1/2 - 1 CUP
CHEESE: CHEDDAR, MOZZARELLA OR 4 CHEESE MEXICAN BLEND
SALT
GARLIC IF NEEDED GRATED 1 TSP
EXTRA CHEESE.

MAKING

First of all, boil water with a Tsp. of salt. Once it starts boiling add the Corn Kernels and cook for about 10 minutes just like how you boil pasta. Drain the Corn and keep aside.

In another heated pan, add butter, once it melts add the All-Purpose Flour and whisk it until the Flour is mixed in the butter. Make sure the gas is in low heat. Add the milk and once you see the bubbles, add the salt, garlic (if needed), and the cheeses. Keep whisking it all the while until the cheese has all blended and you get the required consistency. Make sure you switch off the gas before adding the cheese.

Add the boiled Corn to the gravy and mix it well with a bit of salt if needed.

Toast the bread until light brown and crisp. Allow it to cool. Spread the Corn sauce on the bread and set aside.

Preheat the oven to 350 degrees, Place the Corn on Bread with Grated cheese on top and place it in the oven for about 8-10 minutes. Take it out and delicious Corn on Bread is ready to eat.

TIPS

I used White bread but one can use  Garlic Bread as well for added taste. Make sure the gas is in low heat especially when we are handling with cheese and milk. Sweet corn is best for this as it gives a nice taste to the dish.
 

GREEN TOMATO PACCHADI

Hi, This recipe comes straight from my MIL's kitchen. She gave me this recipe when I told her that I had a lot of green tomatoes growing in my vegetable garden. It's easy to make and tasty to eat. Here it goes, its called

GREEN TOMATO PACCHADI

Green Tomato Pacchadi

INGREDIENTS

GREEN TOMATOES: 3 MEDIUM CHOPPED INTO SMALL PIECES
COCONUT: 1/2 CUP
GREEN CHILLIES: 3
MUSTARD SEEDS: 1TSP
JAGGERY: 1 TSP
SALT
TURMERIC
OIL
CURRY LEAVES FOR GARNISH



MAKING

Take a pan and cook the cut Green Tomatoes with enough water, salt, and turmeric until its soft and tender. Meanwhile grind Coconut, Green Chilli's, and 1 Tsp. of Mustard seeds with a little bit of salt,  into a fine paste and add it to the cooked Tomatoes. Add a Tsp. of Jaggery for additional taste if needed.

Finally for the tempering/Tadka, heat oil and add Mustard seeds, 1 Red Chilli, and 1/2 Tsp. of Methi seeds. Once the Mustard seeds splutters add it to the finished Green Tomato Pacchadi and its ready to serve. Garnish it with fresh Curry leaves.

TIPS

Add a tsp. of Jaggery for additional taste. You can add the Curry leaves as Garnish at the very end or add the curry leaves during tempering/Tadka. Enjoy!

BROWNIE EXPLOSION

Hi there, hope all of you are having a wonderful summer. As a family,we like to go to TGIF''s (Thank God its Friday) and though we have little choices as vegetarians, their dessert is our favorite. I wanted to re-create it and so I did. It was delicious and I was so proud of the end result. So, here it goes, its called

BROWNIE EXPLOSION

I gave it that name coz the dish itself looks imperfect but is "perfect" that way and its an explosion of everything when you take a bite. The moist Brownie with Hot Chocolate Sauce topped with Vanilla Ice-cream, the flavor explodes in your mouth and gives you such an irresistible feeling.

Brownie Explosion

INGREDIENTS FOR BROWNIE

Unsweetened Chocolate Bar : 1/2 cup melted
Eggs: 2
All Purpose Flour: 1 cup
Milk Powder (Mawa): 1/2 cup
Sugar: 1 cup
Butter: 1 stick at room temperature
Baking Soda: 1 Tsp.
Salt: 1/2 Tsp.
Instant Coffee: 1 Tsp.

In a pan, beat the Eggs, Butter and Sugar into a fine smooth consistency and set it aside. In another pan, mix all the dry ingredients, add the melted chocolate and the above mentioned mixture. Mix them all together to make a nice smooth semi-liquid batter. Pour it into a well greased baking pan ( 8*8 round or square) and bake at 350 degrees for 15-20 minutes. Remove and allow it to cool. It's perfectly fine if the Brownie is moist as it works well for this dish.

HOT CHOCOLATE SAUCE

INGREDIENTS

SEMI-SWEET CHOCOLATE CHIPS: 1 CUP
CONDENSED MILK: 3/4TH CAN

MAKING

In a pan, boil water, place a bowl on top of the boiling water pan so that the steam of the boiling water melts the chocolate and the condensed milk without burning them. Once the chocolate chips have melted and mixed well with the condensed milk, take it out and keep aside.

Take the Vanilla Ice-Cream from the freezer and let it thaw.

Once the Brownie is ready and cool, place it on a plate, pour a spoon or two of hot chocolate over it and finally add a scoop of cold Vanilla Ice-Cream. Delicious Brownie Explosion is ready to serve.

TIPS/VARIATIONS

Adding a Tsp. of Vanilla extract to the Brownie mix in good. I added Milk powder instead of take away the smell of the eggs. As I said, its perfectly fine if the brownies are moist as it works well for this dish. The dish works well when one part is hot and the other cold so make sure the brownies or the chocolate sauce is hot while serving. Do not get discouraged by the photo, its imperfect look is perfectly well as it tastes like heaven.



 

JACK FRUIT APPAM

Hi all, I had a box of ripe Jack fruit and didn't know what to do with them and so my MIL and mom suggested this. I am sure many of you would know this already and would have made this but for me, it was a first. It was delicious and all of us enjoyed it a lot so here it goes

 
JACK FRUIT APPAM

INGREDIENTS

RICE FLOUR: 1 CUP
JAGGERY: 1/2 TO 3/4TH CUP
JACK FRUIT: 4-5 PIECES
CARDAMOM POWDER: 1 TSP
COCONUT: 1 TBSP

JACKFRUIT APPAM

MAKING

Grind them all together into a nice smooth batter. Make sure the batter isn't too thin or thick. Take the Appam Kadai. I have a non-stick one which is perfect as it won't stick to the bottom. Pour small amounts into the Appam hole and turn it once it becomes light brown. Remove the Appam once it's cooked and brown on both sides and make the next batch. Delicious Jack fruit Appam's are ready to serve and eat.

TIPS

The best part of this dish is it's very simple and quick to make. Like for me, it took just half-an-hour in total to make them. I had rice flour bought from a shop otherwise traditionally we grind the rice after soaking and drying them. Store-bought rice flour is equally good and worked well. Adding Coconut makes the Appam's soft. Try and do let me know.

HOMEMADE COOKIES

Hi all, so this particular recipe was given to me by my Sis-in-law who is an excellent cook herself. The best part of this recipe is, its made of ingredients that we use daily especially in Indian cooking. Now I didn't have a couple of ingredients available so modified a bit and it was good all the same. I am listing both the ingredients. Both works well. Here it goes,

HOMEMADE COOKIES

INGREDIENTS

ALL PURPOSE FLOUR : 1/2 CUP
WHEAT FLOUR (CHAPATI FLOUR): 1/2 CUP
OR
MILK POWDER :1/4 CUP + 1/4 CUP ALL PURPOSE FLOUR
SUGAR: 1/3 CUP
ALMOND POWDER: 1/4 CUP
RAVA : 1 TBSP
BESAN: 1 TSP OR RAVA 1 MORE TSP
CARDAMOM POWDER: 2 PINCH
1 PINCH SALT
1 STICK BUTTER AT ROOM TEMPERATURE CUT INTO SMALL CUBES
1-2 TSP MILK AS REQUIRED

HOMEMADE COOKIES

MAKING

Mix in all the flours and dry powders in a bowl including Cardamom and Salt. Add in the Butter chunks one by one and mix them so that it becomes thicker and dough like. If that's not enough add in a Tsp. of milk to make it dough like. Make sure it isn't too watery or too mushy. It should be firm and coarse. Take small pieces of the dough and roll them into a ball and press to flatten and place them in a baking tray. Pre-heat the oven to 350 degrees and bake it for 10-15 minutes. Flip them midway and allow it to cool once taken out. Delicious home made cookies are ready. My kids loved them. I am yours will love it too.

TIPS

Don't flatten the cookie dough too much as it tends to crumble. Just press them once and that's it. I did the Milk powder and extra spoon Rava(sooji) version and it came out really well. I think the Milk powder gives an extra flavor to the cookie. You can add Chocolate chips, roasted dry fruits to the same to make it more tasty. Enjoy !

APPLE BHAJJI / FRITTERS

Hi all, Hope you had a wonderful weekend. What do you make when you crave for Bhajji's yet want to eat something healthy at the same time. I had an Apple and unfortunately, my son is not a big fan of it so this is what I came up with to satisfy all of us.

APPLE BHAJJI'S / FRITTERS

APPLE: 1 RED OR GREEN
ALL PURPOSE FLOUR/MAIDA: 1 1/2 CUP
SUGAR: 4 TBSP
SALT: 1/2 TSP
CINNAMON POWDER: 1 TSP
MILK: 1-2 CUP AS REQUIRED
RAISINS: 5 (OPTIONAL)
OIL FOR FRYING

Apple Bhajji/Fritters



MAKING

Peel the outer layer of the Apple and cut them into thin slices. In a bowl, add the Flour/Maida, Sugar, Salt, Cinnamon Powder, Raisins, and mix them well. Add the milk in slowly to make a nice Semi-liquid batter. It should not be too thick or too liquid just like the normal Bhajji batter. Heat oil in a deep frying Pan. Dip in the sliced Apples into the batter and drop it in the oil. Once the outer becomes golden light brown, take it out and place them in a kitchen towel to drain all the excess oil. Delicious Apple Bhajji's or Fritters are ready to eat. It has the delicious outer layer with a wonderful Cinnamon flavor and has the healthy Apple inside, both make a deadly combination. I found that Maple syrup makes an excellent side for it. Enjoy!

TIPS/VARIATIONS

I added fresh Cinnamon powder (grind the cinnamon sticks into a fine powder). It doesn't drink a lot of oil as it cooks fast so take it out at the right time (light brown) or it tends to darken soon. If you want you can add an egg to the batter to make it more fluffy The best part is, once you run out of apples, just drop the batter in the hot oil and take it out when light brown. You get your own version of the Doughnut or Indian vada's. The batter in itself once fried, is delicious. Try it out and let me know

SWEET CORN MASALA

Hi all, Hope you had a wonderful Memorial day weekend. So, this weekend we did a little shopping and I came across a great deal, I was getting 2 sweet Corn's for 88 cents and I immediately jumped on it. Although, I had absolutely no clue on what to make of it except the famous grilled corn called "butta" which we eat so often in India. So decided to come up with a recipe that can be made with Corn and here it is, its called

SWEET CORN MASALA

INGREDIENTS

CORN: 2 SWEET CORN ( 1 and 1/2 CUP CORN KERNELS)
ONION: 1 MEDIUM OR 2 SMALL CHOPPED
CAPSICUM: 1/2 CUP CHOPPED INTO SQUARES
GINGER AND GARLIC CHOPPED ABOUT A TBSP EACH
CHOPPED CORIANDER LEAVES: 1/4 CUP

SPICES

CUMIN POWDER: 1/2 TSP
CORIANDER POWDER: 1/2 TSP
TURMERIC POWDER: 1/4 TSP
RED CHILI POWDER: 1/2 TSP
GARAM MASALA: 1/2 TSP
KASURI METHI: 1 TSP
GREEN CHILI: 1

FRESH CREAM/HALF AND HALF: 1/4 CUP
OIL FOR SAUTEING
SALT AS REQUIRED
CASHEWS: 5 SOAKED FOR 10-15 MIN AND GRIND INTO A
PASTE (optional)



Sweet Corn Masala

 

MAKING

Firstly, wash the Sweet Corn kernels and keep aside. In a pan, add a Tsp of Oil and saute the Onions with Ginger and Garlic until light brown. Add in the chopped Capsicum's pieces and stir it for at least 3-4 minutes. Now its time to add in the following spices, Turmeric, Red chili powder, Cumin and Coriander powder, Kasoori Methi crushed, and 1 Green chili slit. Stir it for 3-4 minutes until the spices have totally blended, add a tbsp of water if needed to avoid burning. Add the Sweet corn with the required salt and close the pan to allow it to cook for around 15 minutes. Lower the flame, add the cashew paste, Garam Masala, and the Fresh Cream, cook for another 2 minutes and switch the gas off. Garnish with fresh Coriander leaves. Delicious Sweet Corn Masala is ready to eat. Serve it hot with Chapathi's/Roti's.

TIPS/VARIATIONS

Don't overcook the Sweet corn coz then you won't get the bite from it. I didn't have cashews so I didn't use them and it turned out equally well so it's optional. I added 1/2 of whole milk instead of cream and again there wasn't any different. The best part of the dish was the sweetness of the corn with a nice bite to it combined with the hot spices was just amazing. The fresh cream/milk and the cashews just gives it an added flavor.

 

SABUDANA POPPERS

Hi all,

I am back with a new recipe. I had ordered this when we went to a restaurant and it was so good. I always wanted to make it but never made it, don't know why honestly. Anyway, one day I had this urge to make it and let me tell you it was so crunchy and delicious. It was easy and took just half an hour. its called

SABUDANA POPPERS

INGREDIENTS

SABUDANA: SOAKED AND DRAINED 2 1/2 CUP
POTATOES: 3 SMALL OR 2 MEDIUM
CORIANDER LEAVES: 2 TBSP CHOPPED
GREEN CHILLY: 1-2 CHOPPED
TURMERIC POWDER: A PINCH
RED CHILLY POWDER: 1/2 TSP
DHANIA/CORIANDER POWDER; 1/2 TSP
RICE FLOUR FOR LAYERING
SALT AS REQUIRED
OIL FOR FRYING

Sabudana Poppers

MAKING

The first step is to soak the Sabudana overnight or you could soak it in warm water in a hot pack for 4-5 hours. This makes the softening process faster. Next, boil the potatoes in the microwave, it takes about 6-8 minutes for 3 small potatoes. Another option is to boil it the traditional way in the cooker or in a pan with water. Take a pan, drop in the boiled potatoes and mash it well, add the chopped Coriander leaves, Green Chilly, and all the Masala powders mentioned above with the required salt. Mix them well and finally add the sabudana into it and make them into flat balls. Keep it in the fridge for at least 10 minutes so that it firms up. Now comes the interesting part, what I did was layer the Sabudana Popper with Rice Flour just like how you do it for Chapathi's and fry it in a deep pan with oil. Take it out when it becomes light brown and delicious Sabudana Poppers are ready to eat. Serve it with Green Chutney and believe me, you will love it. The outside is crunchy and crisp and the inside soft and chewy just mind-blowing.

TIPS

Make sure you don't layer the poppers with too much Rice Flour because it popped a couple of times and it was scary. That's why I named it Sabudana Poppers. Stay away from the gas while frying cause the reason I believe it popped was maybe coz the sabudana puffed up but the rice flour was trying to hold it all well. The other reason could be the over frying the poppers. So take it out when light brown and don't let it fry for too long. You can try using other layers like Bread Crumbs or Corn flour I think it would work well.

BAGARA BAIGAN

Hi all, Wishing all of you a very Happy Vishu and New year. It's been busy with Spring and kids wanting to play all the time. Anyway, this recipe was made by my husbands aunt when she had come to visit us. She is an excellent cook and innovative too, trying to make new dishes all the time. Baigan as in Brinjal/Kathirukkai is an interesting vegetable in the sense that not everyone likes them and there are not a lot of dishes that can be made out of them (That's what my assumption is, maybe I am wrong). This one is an excellent side dish for Chapathi's OR Roti's so, Enjoy!

BAGARA BAIGAN

INGREDIENTS

BAIGAN/BRINJAL/KATHIRIKKAI: 4-6 Small ones slit into 4 without cutting them all the way through
ONION; 1 BIG OR-2 SMALL CUT INTO LONG SLICES
TOMATO: 1-2 LONG THIN SLICES
GREEN CHILLI: 1-2

FOR THE GRAVY

SESAME SEEDS: 1 TBSP
GROUNDNUT: 1 TBSP
COCONUT: 1 TBSP
GINGER AND GARLIC: 2 tsp or small size
CORIANDER POWDER: 1 TSP
GARAM MASALA; 1TSP
RED CHILLI POWDER: 1 TSP
JEERA: 1 TSP
SALT: 1 TSP

Bagara Baigan

MAKING

The first step is to slit the Brinjal without cutting the brinjal completely. It means the whole Brinjal should be intact but slit into 4 right till the bottom and fried in oil until the brinjal becomes brown on the outside. Take it out and place it on paper to drain all the excess oil.

Next, take a pan and fry the Sesame seeds and Groundnut until it turns brown (not burnt brown but well fried brown). keep them aside. Do the same with Coconut until it turns brown. In a blender add all the three along with all the spices mentioned above for the gravy and grind it into a nice paste.

Take a pan, saute the Onions, Tomatoes with Green chilli. Add the fried Brinjal and allow it to cook for a couple of minutes before adding the masala paste. Cook for another 5 minutes until all the gravy has mixed well with the vegetables. Garnish with fresh Coriander leaves and Bagara Baigan is ready to serve.

TIPS

Make sure the sesame and grown nut are not burnt and also use them in proportion coz then will overpower the entire dish which many may not like.

You can add a tsp of cashews if you want to add more flavour but mind that the dish is already on the heavier side with fried Brinjal and coconut.

 

BROCCOLI CHEESE SOUP

Hi, Hope you had a great weekend. Last week I had half a packet of Broccoli lying in the fridge for many days. Not knowing what to do decided to make this soup which I had thoroughly enjoyed eating at the Panera Bread restaurant. Although I didn't know what was needed, I knew the main two ingredients and one of them happen to be Broccoli and that was enough to get me started. So, here it goes, a delicious bowl of ...

BROCCOLI CHEESE SOUP

INGREDIENTS

BROCCOLI: 1 cup, cut into small florets
ONION: 1/2 cup finely chopped
BUTTER: 3 tbsp

VEGETABLE STOCK/BROTH: 1 cup
MILK 1 cup
ALL PURPOSE FLOUR: 2 Tbsp
CHEESE: 1 Cup (Mix of Cheddar, Mozarella or Mexican blend)
SALT AND PEPPER AS REQUIRED

WATER if needed

Broccoli Cheese Soup

MAKING

Take a pan. add butter and allow it to melt. Add the chopped onion and saute it until it sweats and begins to change color. Now, add the all-purpose flour and stir well for at least 3-4 minutes. Slowly add the milk with a bit of salt and stir it on low flame for about 5 minutes. Also, add a cup of vegetable broth. Once you see the sauce beginning to boil and thicken, add the Brocolli florets and cook on low flame for at least 10-12 minutes. Switch off the gas before adding the cheese and mix well. if needed add water to make it into the soup consistency you desire. Finish it with a dash of pepper for taste and serve hot. Delicious Brocolli Cheese Soup is ready, Enjoy!

TIPS

I didn't cut the Brocolli but plucked out small florets instead, as cutting tends to leave a lot of powder which I didn't like. 

I cooked the broccoli in the white sauce for just 15 minutes so it still has the bite to it and not get soggy.

I preferred to use the white Onion as it helps retain the color of the soup. I also used a lot of sharp cheddar cheese as it has a distinctive taste and also is a bit salty which adds to the flavor of the soup.

The soup is simple and does not have a lot of flavors but that worked and became the best part of it.

SHAHI PANEER

Hi all,

I am back from my long vacation in India. After a week of jet lag here I am, back to routine and back to what I enjoyed doing, updating my blog, coming up with new recipes. So going straight to the task, this dish was something I tried in India and for the first time using cream. Learned a couple of things on how to use certain ingredients which would make it even more better and tasty. So, here it goes, its called

SHAHI PANEER

Traditionally Royal families in India use a lot of Nuts, Cream, and Cheese to show their royalty and prosperity hence they use the term " Shahi" (which itself means "royal") in a lot of their recipe names.

INGREDIENTS

FRESH PANEER CUT INTO SMALL CUBES: 1 CUP
ONION: 1-2
TOMATO: 1
CASHEW NUTS: 15-20
CORIANDER POWDER: 1 TSP
RED CHILLI POWDER: 1 TSP
GARAM MASALA: 1 TSP
CARDAMOM POWDER: 1 TSP
KASURI METHI: 1/2 TSP
FRESH CREAM: 1/2 CUP



SHAHI PANEER

 

 

MAKING

 

Take a pan with a tsp of oil or ghee, saute the Onions, Cashew nuts, Coriander Powder, Red chili powder with salt. Once the Onions have sweated and turned brown, grind it into a fine paste. Put it back into the pan and saute it again for about 10 minutes until the raw smell of the paste is gone. Switch the gas to low flame and add fresh cream to it. After a couple of minutes, add the cubed Paneer, Garam masala, Kasoori Methi powder and Cardamom powder with salt if needed. Allow it to cook for at least 5-10 minutes in low flame and guess what, its all done and ready to serve. Garnish it with a dollop of fresh cream. Delicious Shahi Paneer is ready to serve.

TIPS

Adding Kasuri methi def added a lot of flavor and taste and cream def gives it a royal taste. It's very heavy as it has nuts, cream, paneer so take small portions. Cream should be cooked in low flame. Enjoy and let me know how it came out