Feb 17, 2012

Kadai Paneer with Capsicum and Spring-Onion




Ingredients :

Paneer – 1 cup ( cubed )
Red capsicum – ½ , cut into square pieces ( you can use green capsicum or both )
Tomato puree – 1 cup
Onion – ¼ cup ( finely chopped )
Spring onion – little ( finely chopped )
Cashewnut paste – ¼ cup
Cumin seeds – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Red chilly powder – ¼ tsp
Garam masala powder – A pinch
Ginger- garlic paste – 1 tsp
Oil – 4 tsp
Butter – 1 tsp
Salt – to taste

Method :

Deep fry paneer and set on paper tissue to drain excess oil.
In a kadai, add oil , butter. When heated, add cumin seeds, capsicum pieces, onion pieces, ginger- garlic paste and fry till the raw smell disappears. Add tomato puree, paneer cubes and cashewnut paste. Sauté well. Then, add cumin powder, coriander powder, garam masala powder, red chilly powder and salt. Mix evenly. Close and cook for few minutes.
Finally , garnish with spring onion.

Dahi bhalla




Ingredients :

Urad dal ( black gram , skinned and split ) – 1 cup
Curd – 1 cup
Cumin ( jeera ) powder – 1 tsp
Red chilly powder – 1 tsp
Green chillies – 2 ( chopped )
Coriander leaves – little ( finely chopped )
Oil – for deep frying
Salt – To taste

Method :

Soak urad dal for 4 to 5 hours. Then , drain the water and wash urad dal again  thoroughly. Grind it along with green chillies by adding little water. Note that the batter should be of thick consistency and not watery. Add salt,  coriander leaves and mix evenly. Keep aside.
In a kadai, add oil. When heated, add a spoonful of the prepared batter and deep fry on medium flame till golden browned ( note that the colour of the vadas is not very dark ). Repeat the procedure for remaining batter.
Set the vadas to cool and later soak them for 2 to 3 minutes in luke warm water.
Squeeze out the water by pressing each vada between palms of your hands.Lay them in a plate. In a bowl, add curd, jeera powder, red chilly powder and salt. Mix evenly. Garnish it with finely chopped coriander leaves

Note :  If you prefer add date - tamarind chutney and some salted boondi (soaked in water and later squeezed out).