BUTTER PANEER MASALA:

 

Ingredinets:

250 grams paneer       :  cubed and saute in a ghee remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions               :  (blanch for 10 mts and puree)
1 tbsp                        :  ginger-garlic paste
1 tsp                          :  red chilli pwd
3 big ripe tomatoes  :  (blanch ,de-skin and puree)
3 tbsps                      :  cashewnut paste
½ tsp                         :  coriander pwd
pinch                         :   (turmeric pwd)
1/2 tsp                      :  kasuri methi (dry fenugreek leaves)
garam masala pwd     : (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps                     : butter
2 tbsps                     :  fresh cream

Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine,followed by the cashew paste and combine.

Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.

Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.

Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or rice.

 

Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai.

BITTER GOURD FRY OR KAKARKAYA FRY:

This is my favorite dish.my mom used to prepare this very tasty.normally so many people won't like to eat this bitter gourd bcoz of its bitterness.but this fry wont have any bitter ness in it and more tasty for the next day and can be stored for 1 week. it is very tasty and yummy.

Ingredinets:

Bitter gourd : 4 to 5

Turmeric : a pinch

Water : 3 glasses

Salt : according to taste

Chili powder : 2 tbspoon

garlic pods : 8

jeera : 1 1/2 tbspoon

Refined oil : 3 tbspoon

Chanadal ,uraddal ,mustard seeds : 2 tbspoon

Grated dry coconut powder : 2 1/2 tbspoon

Firstly cut each bitter gourd into 4 to 5 pieces and cut each piece in middle not fully but some to go masala in that.

Next take a bowl with 3 glasses of water add a pinch of turmeric and this cutted bitter gourd and let them boil for 10 to 20 min till they r cooked properly.

Once these bitter gourd's are properly cooked squeeze water from them take a pan and fry them in oil till golden color.

Heat 3tbspoon refined oil in a pan add chanadal,uraddal,mustard seeds once they start splitter add crushed garlic and jeera in it fry for 2 min.

Add red chilli,curry leaves,coconut powder,salt,chilli powder fry for 3 min.

Finally add the fried bitter gourd pieces in it and mix well.

It goes very well with rice ,can be stored for 1 week.

DOSAKAYA OR CUCUMBER CHUTNEY

ingredients:

dosakaya or cucumber : 1peeled and cut in small pieces
greenchillies : 12 if u want more u can add for more spice
tomatos : 3
brinjal : 2 (green brinjal get good taste)
tamarind pulp : lemon sized (soak in water for 5min)
jeera : 1 tbspoon fried
garlic pods : 5 ( it should not be peeled use directly )
salt : according to taste
coriander leaves : for garnishing
refined sunflower oil : 2 1/2 tbspoon
chana dal : 1/2 tbspoon
urad dal :1/2 tbspoon
mustard seeds and jeera : 1 tbspoon
dry red chillis : 5
curry leaves

Preparation method:

First peel dosakaya remove seed and cut into small pieces as we cut onion for raita.

Cut brinjal pieces and tomato pieces fry them in a little oil separatly till they r cooked.

Fry green chilli also in oil for 3 to 2 min.

Grind fried tomatos ,brinjal,green chilli's,garlicpoda ,salt,soaked tamarind pulp,fried jeera and blend all together into a paste (but not smooth paste) except dosakaya.

Finally add grinded paste to the pieces of dosakaya and put thalimpu.

Heat oil in cooking vessel add mustard,jeera ,urad dal ,chana dal once they start splitter add dried red chillies and curry leaves and mix the above grinded paste (with pieces of dosakaya).

Served hot with rice.

PALAKURAPAPPU OR SPINACH AND TOOR DAL

ingredients:

palak or spinach : 2 bunches

toor dal : 2 cups

green chilli : 5 finely chooped

onion : 1 finely chopped

turmeric : a pinch

chillipowder : 1 1/2 tbspoon

salt : according to taste

Tamarind : lemon sized

refined sunflower oil : 3 tbspoon

mustards and jeera : 2 tbspoon for talimpu

garlic : 5pods

curry leaves : 5 to 10 leaves

dry red chillis : 5

Firstly chopp the palak finely.

Take cooker add2 cups of toor dal, 1 cup of water , chopped spinach , green ,chillies apinch of turmeric and allow to cook till 5 whistles.

open cooker and add some more water cook for 2 min in low flame ,add some tamarind juice,salt ,chillipowder cook for 5 to 8 min on low falme.

Heat refined oil in ur cooKing vessel (for talimpu)add garlicpods, mustard and jeera once they splitter add dried red chillies and curry leaves and fry for 2 min.

Finally for this talimpu add cooked toordal.yummy taste springle coriander for garnishing.

Can be served with rice and roti.

PALAK PANEER

paneer : 250 grams
palak or spinach : 3 to 4 bunches
onion: 2 medium size finely chopped
Green chilies: 5
turmeric : apinch
coriander powder : 1 tbspoon
gingergarlic paste : 1 tbspoon
garam masala : 1/2 tbspoon
chilli powder : 1 tbspoon
salt : According to taste ghee or oil : 3 tbspoon dalchini and sajeera for flavours
coriander leaves for garnishing


wash spinach leaves properly .frst boil spinach ,green chillies and tumeric in one glass of water for 10 to 15 min till they r cooked properly and keep aside ,let i t cool and make a smooth paste of this in a blender.
Make the pieces of panner into cubes and fry in oil or ghee till golden colour'
Heat ghee or oil in a cooking vessel add shaajeera and dalchini let them pop.Add the finely chopped onions on a medium heat ensuring that it doesnt burn. Add the ginger garlic paste
and fry for another 2-3 mts. Add coriander powder,chilli powder and garamamsala and fry for 3 -4mts,Add spinach paste Cover and cook for 10-12 minutes on low heat.finally add the fried panner pieces.
Garnish with onions and coriander leaves.Serve with hot rotis,naan or rice.