Friday, November 28, 2008

Dhaniawala Khumb

Best Blogger Tips
This blog has been lying dormant for almost a month. My new job and home have really taken me away from it in a way I couldn't even imagine. It's been a month in the NCR region and the speed at which life moves here has really taken us by surprise. The house is slowly limping to some sanity. Work has a new charm and the slight nip in the air is a wonderful change in the weather.
Dhaniawala Khumb

Mushrooms, washed, cut into quarters - 500 gm
Whole garam masala
Boiled Onion Paste - 2/3 Cup
Ginger Garlic Paste - 6 Tsp
Green Chillies, slit, deseeded & chopped - 3
Red Chili Powder - 1 Tsp
Coriander Powder - 1/2 tsp
Yogurt, whisked - 1.5 Cup
2 Tblsp Cashew paste
Ghee - 3 Tblsp
Chopped Coriander -1 Cup
Ginger, cut into juliennes - For garnish

1. Heat ghee in a pan. Add in the whole garam masala. Saute till it begins to crackle.
2. Add in the boiled onion paste. Saute for 2 more minutes. Add in the ginger-garlic paste and cook, till the mix starts to turn golden brown.
3. Add in the chopped green chillies and stir for a minute.
4. Add in the whisked yogurt and stir to mix well. Mix in salt & red chili powder.
5. Add in half a cup of water and bring the mixture to a boil.
6. Add in chopped coriander. Cook for a minute.
7. Add in the mushrooms and cashew paste. Cook till mushrooms are done.
8. Serve hot garnished with ginger juliennes.

Tuesday, November 4, 2008

Kadhai Paneer

Best Blogger Tips
Kitchen is a place where exotic dishes are turned out and mostly named after places or people. Here is a whole style of cooking that has been named after the vessel in which it is prepared. Kadhai cooking for one, turns out really thick and richly delicious dishes. Named after the indian wok called the 'Kadhai', the cooking uses little or no water and lets food cook in it's own natural juices. The Indian wok is different from its chinese cousin in being more deeper and narrower.
For starters, Kadhai cooking is not the only cuisine in India named after the vessel it is cooked in. There is also the Handi Cuisine and Tawa Cuisine. Kadhai cooking originated in Punjab nearabout Peshawar and made popular by the migrants.What set this cooking apart was the fact that it was quick cooking unless Meat was used and the dish could be transported to the dining table in the Kadhai ready to eat. The dishes are all tomato based thick gravies nicely spiced up with vegetables and/or meat. It is therefore spicy and has chillies. Incase you want to substitute lamb for paneer in the recipe below, cook the lamb till it's 3/4th done and then use it for Kadhai.
We are finally in Delhi and missing good ol' Hyderabad. The rushed life of the city is something we'll take time to adjust to. Just shifted into our new house and setting up stuff there. It will easily take time as we decided to take a duplex penthouse (something my better half always wanted) and the whole place needs a lot of work to be done since no one has lived there ever. Looking forward to a lot of cooking and grilling in the new house :)

Kadhai Paneer


Paneer, Cut into Cubes - 250gm (Some even cut them into fingers)
Green Bell Peppers,Cut into dices - 3 (Again some prefer cutting into fingers)
Tomatoes -4 (make a paste out of 3, and cut 1 into dices)
Onions, finely chopped- 4
Ginger paste - 1 Tsp
Garlic Paste - 1 Tsp
Red Chilli powder - 1 Tsp
Coriander Seed powder - 1 Tsp
Black Pepper Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Kasoori Methi - 1/2 Tsp
Green Chillies, slit and deseeded - 2
Corriander Leaves - A few for garnish
Ghee - 1 Tblsp
1. Heat ghee in a kadhai. Add in the onions and saute till they start turning golden brown.
2. Add in the ginger-garlic paste and saute for 2 minutes.
3. Add in the red chilli powder, corriander seed powder, black peper powder,cumin powder, garam masala powder and turmeric. Stir fry till they are cooked.
4. Add in the tomato paste and cook for 4-5 minutes or till the gravy is done.
5. Add in the Paneer cubes/fingers and bell peppers. Cook till they are done.
6. Add in the diced tomatoes and green chillies. Cook for 2 minutes.
7. Add in kasoori methi leaves just before finishing the dish and mix well. The gravy should have dried up by now and should be just enough to coat the paneer, bell peppers and tomatoes.
8. Serve hot garnished with corriander leaves.

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Laundry Detergent Coupons