Saturday, January 15, 2011

Recipe for favorite indian food, recipe for indian dishes, recipe for popular indian cusines

Recipe for favorite indian food, recipe for indian dishes, recipe for popular indian cusines, recipe of shahi paneer, dhokla, malai kofta, dal makhni, paneer tikka, kadai paneer, tomato soup

Shahi Paneer -

Ingredients (Serves: 6)
250 gm: Paneer (cottage cheese)

1/4 cup: Beaten curd

1/2 cup: Milk

1 1/2 cup: Tomatoes (chopped fine)

1/2 cup: Onion (chopped into strips)

1/2" piece: Ginger chopped fine

2-3: Green chillies chopped fine

2-3: Cardamoms (crushed)

1/2 tsp: Garam masala

1/2 tsp: Red chilli powder

2 tsp: Tomato sauce

3 tsp: Ghee or butter

Salt to taste

For Garnish

2 tsp: Grated paneer

1 tsp: Chopped coriander


Chop paneer into 2" fingers.

Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixer till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

In Hindi

आवश्यक सामग्री - Ingredients for Shahi Paneer

पनीर - 250 ग्राम

टमाटर - 3 -4 मिडियम आकार के

हरी मिर्च — 2

अदरक — 1 इंच लम्बा टुकड़ा

घी या मक्खन —2 टेबिल स्पून

जीरा — आधा छोटी चम्मच

हल्दी पाउडर — एक चौथाई छोटी चम्मच से कम

धनियां पाउडर - एक छोटी चम्मच

लाल मिर्च — एक चौथाई छोटी चम्मच से भी कम

काजू - 25-30

मलाई या क्रीम— आधा छोटी कटोरी

गरम मसाला — एक चौथाई छोटी चम्मच

नमक — स्वादानुसार ( 3/4 छोटी चम्मच )

हरा धनियां — 1 टेबिल स्पून (बारीक कतरा हुआ)

विधि - How to Make Shahi Paneer

पनीर को चौकोर टुकड़ों में काट लीजिये.

काजू को आधा घंटे पानी में भिगोइये और बारीक पीस कर प्याली में निकाल लीजिये.

टमाटर, अदरक और हरी मिर्च को मिक्सी से पीस कर पेस्ट बना लीजिये. पेस्ट को निकाल कर प्याले में रखिये. मलाई को भी मिक्सी में मथ लीजिये.

कढ़ाई में घी या मक्खन डाल कर गरम करिये. गरम घी में जीरा डाल दीजिये. जीरा ब्राउन होने पर हल्दी पाउडर और धनियां पाउडर डाल दीजिये. भूनिये और इस मसाले में टमाटर का पेस्ट डाल कर चमचे से चला चला कर भूनिये. टमाटर भुनने के बाद, काजू का पेस्ट और मलाई का मिश्रण डाल कर मसाले को चमचे से चला चला कर जब तक भूनें तब तक मसाले पर घी तैरता न दिखाई देने लगे. इस मसाले मे आप अपने अनुसार तरी को जितना गाढ़ा या पतला रखना चाहते हैं, पानी, नमाक और लाल मिर्च मिला दीजिये.

उबाल आने पर तरी में पनीर ( पनीर के एक टुकड़े को कद्दूकस करलें, ऊपर से डाल कर सजाने के लिये ) डाल कर मिला दीजिये . सब्जी तैयार है, गैस से उतार लीजिये. आधा हरा धनियां और गरम मसाला मिला दीजिये.

शाही पनीर की सब्जी को प्याले में निकालिये. हरे धनिये और कद्दूकस किये पनीर से सजाइये. गरमा गरम शाही पनीर को चावल, नान.परांठे या गरमा गरम चपाती के साथ परोसिये और खाइये.
आगर आप प्याज पसन्द करते हैं तो एक प्याज टमाटर, हरी मिर्च के साथ छिल कर पीस कर भूनिये, बाकी सब्जी उपरोक्त विधि से सब्जी बना लीजिये.

समय - 25 मिनिट-4 लोगों के लिये.

Recipe for Dhokla


350gms Gram flour (Besan)

1cup Curd (Stirred)

1tsp Green Chilies (paste)

1tsp Ginger (paste)

Salt to taste

1tsp Soda bi-carb / Eno fruit salt

1 Lemon juice

1/2 tsp. turmeric powder

1tbsp Oil

For Tampering

Few Curry leaves

1tsp Mustard Seeds

2tsp Oil

Coriander leaves (chopped)

2-3 green chilies (vertically slit)


In a bowl add gram flour (besan), Curd and water.

Mix well and make a smooth batter. The batter should be of thick consistency.

Add salt and set aside for 4 hours covered with a lid.

Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.

Keep the steamer or cooker ready on gas.

Grease a baking dish (it should fit in the steamer or cooker).

Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.

Add this to the batter and mix well.

Pour the batter into the greased pan and steam for 10-12 minutes or till done.

Cool for sometime and cut into big cubes.

Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

Garnish the besan dhokla with coriander and slited green chilies.

Serve with hari chutney.

Recipe for Malai Kofta
For the Kofta:

1 1/2 lb. potatoes

2 heaped tbsp each of crumbled paneer,

khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)

4-5 cashewnuts chopped

1 tbsp raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardammom powder

Salt To Taste

3 tbsp cooking oil/ghee(clarified butter)

Oil for frying the koftas

For the gravy:

2 medium onions,chopped

3 flakes garlic,crushed

1 inch ginger,crushed

3 large tomatoes,pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(corainder) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds

1/2 tsp sugar

1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

Boil the potatoes till tender.

Peel, mash and add salt to taste.

Keep aside.

Mix all the other ingredients for the kofta into a paste.

Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.

Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve the malai kofta.

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Recipe for Dal Makhni

200 g - black urad dal

50 g - rajma

4 - medium sized tomatoes (made into a puree)

3 - medium sized onions (finely chopped)

11/2 tbsp - crushed ginger

3 - green chillies (finely chopped)

¼ tsp - turmeric powder

2 sticks - cinnamon

1 - black cardamom (peeled)

5 - green cardamoms (peeled)

2 tsp - red chilli powder

1 tsp - cumin seed powder

2 tbsp - fresh cream/ malai

finely chopped coriander leaves (to garnish)

sufficient water to boil the dal

1 tsp - garlic paste

2 - bay leaves

5 tbsp - ghee

4 - cloves

1. Wash, soak the dal and rajma in sufficient water for 8 hours.

2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.

3. Pressure cook first on a high flame.

4. Simmer for 30 minutes or cook till the dal is done.

5. Lightly heat the remaining ghee in a kadai.

6. Add onions and green chillies.

7. Saute on a low flame till the onions turn pink.

8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.

9. Add red chilli powder and cumin seed powder.

10. Saute on a low flame till oil separates.

11. Add the onion tomato mixture to the dal. Mix well.

12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.

13. Garnish with fresh cream or malai and coriander leaves.

14. Serve hot with hot phulkas, steamed rice and onion rings.

Recipe for Paneer Tikka


1 Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste

How to make indian paneer tikka recipe :

Cut Paneer into long 1/2" thick cubes.

Cut all vegetables into cubes.

Mix all ingredients for marinade and keep aside.

Add the left marinade to the vegetables.

Brush the marinade to the paneer and refrigerate it for 3 hours.

Heat oil in a kadhai and fry marinated paneer till fully done.

Also fry other vegetables.

In a plate arrange fried vegetables and then paneer.

Garnish with coriander and lemon slices

Serve tandoori paneer tikka hot with hari chutney.

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