Gobi Manchurian

Ingredients (Serves: 6)

1 pcs: Cauliflower (medium, clean and broken into big florettes) 1/4 cup: Plain flour 3 tsp: Cornflour 1 small bunch: Spring onion (finely chopped) 2 tsp: Ginger (finely chopped) 1 tsp: Garlic (finely chopped) 1/4 tsp: Red chilli powder 2 no: Red chillies (dry) 1 tsp: Milk 3 tsp: Oil 1-1/2 cup: Water

Method
1. Boil the florettes for 3-4 minutes in plenty of water, to

which a tsp. of milk has been added. Drain and pat dry on a clean cloth. 2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. 3. 4. Dip the florettes in the batter one by one and deep fry In the remaining oil, add remaining ginger, garlic and in hot oil. Keep aside. crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. 5. 6. Add florettes and soya sauce. Boil for two more Serve hot with noodles or rice. Variations: a. b. Dry Manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water minutes and remove.

7.

as above, add fried florettes, spring onions and soya sauce at this stage. c. d. Sprinkle 1 tsp. cornflour on the florettes and stir fry for Serve piping hot with toothpicks or mini forks and 2 minutes. chilli-garlic sauce or tomato sauce.

e.

Same procedure for veg. Manchurian (with gravy or

dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.

Paneer Butter Masala Recipe Ingredients: 250 gms paneer - cubed and saut in a tbsp of ghee till golden brown, 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 (I used kashmiri chillis) 3 big ripe tomatoes (blanch ,de-skin and puree) 3 tbsps cashewnut paste tsp coriander pwd pinch of haldi (turmeric pwd) 1/2 tsp kasuri methi (dry fenugreek leaves) (vendayam) 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 saut 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 simple steamed white rice.
Ingredients Button mushrooms = 200g Ginger-Garlic(chopped) = 1tsp Onion(big) = 1 Tomato puree = 2tbsp Kashmiri red chilli powder = 1/2tsp Mustard seeds = 1/2tsp Cumin seeds = 1/8tsp Fennel seeds(saunf) = 1/8tsp

Oil = 1tbsp Salt Clean the mushrooms and cut into small pieces.Heat oil,splutter mustard seeds,add cumin and fennel seeds.Add the finely sliced onion and saute till it turns brown.Add the red chilli powder and fry for few seconds.Add the tomato puree and then the mushrooms and cook for 2 mins.Add a little warm water and allow it to simmer for another 5 mins.Serve hot with rice or roti

Method
Paneer Butter Masala Recipe Ingredients: 250 gms paneer - cubed and saut in a tbsp of ghee till golden brown, 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 (I used kashmiri chillis) 3 big ripe tomatoes (blanch ,de-skin and puree) 3 tbsps cashewnut paste tsp coriander pwd pinch of haldi (turmeric pwd) 1/2 tsp kasuri methi (dry fenugreek leaves) (vendayam) 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 saut 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 simple steamed white rice.

1 2 3 4 5

Ingredients 250 g panir 1 bay leaf 1 inch cinnamon stick 2 clove 2 cardamom 1 teaspoon chili powder 1/4 teaspoon turmeric salt, to taste 1 1/2 teaspoons garam masala 3 tablespoons tomato puree 4 teaspoons cream 2 tablespoons butter 2 teaspoons kasuri methi 1 onion

4 garlic clove 1 inch fresh ginger 1 teaspoon sugar 1 tablespoon chopped coriander

Directions

1Heat 1/2 tbsp butter in a heavy bottom pan. 2Add cinnamon, cloves, bay leaf & cardamom. 3Fry 4 seconds. 4Add paste (onion, ginger, garlic coarse paste with less or no water). 5Fry it till golden brown. 6Add all the dry powders, sugar, tomato puree; fry for 2 minutes. 7Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes. 8Now mix in cream, rest of the butter, kasuri methi & paneer. 9Also the salt as per taste. 10Cook till paneer is soft. 11Serve hot garnished with chopped coriander. 12One can substitute milk for cream if diet conscious.

Paneer Butter Masala

Ingredients Paneer - 1/4 kg Curd - 1-1/2 cup Turmeric- 1/4 tsp Salt Chilly Powder- 1 spoon Kashmiri Mirch Powder - 1 spoon Coriander Powder - 1-1/2 tsp Jeera Powder - 1/2 tsp Garam Masala- 1/2 tsp Ginger Garlic Paste - 1-1/2 tsp Oil- 1 spoon Soak all the above in curd for 1 hour. For Gravy Onions - 3 Tomato-3 Khus khus-1 spoon Cashew - 10 Sugar -1 tsp Cloves- 2 Cardamom- 1 Cinnamon - 1

Bay Leaves- 1 Kasuri methi(can be substituted for fresh mint leaves) 1/2 tsp Chilly Powder 1 tsp Coriander Powder 1 tsp Jeera Powder 1/2 tsp Garam Masala 1/4 tsp Turmeric Coriander Leaves Method 1. Grind the onions. 2. Boil water in a vessel & add the tomatoes to it. 3. It will enable you to peel the skin from the tomatoes easily. 4. Grind it in the blender. 5. Fry the Khus Khus in a tawa without adding any oil to it. 6. Also fry the cashews. 7. Just fry them till they become hot so that you can easily grind them into a powder. 8. After an hour of soaking the paneer mixture, put 2 vessels in the stove. 9. Add the paneer mixture in 1. 10. On the other add ghee & sugar & when the sugar turns brown in colour 11. Add bay leaves, cinnamon, cloves & cardamom to it. 12. When they start spluttering, add the onion paste to it & fry for few minutes. 13. Then add the tomato paste & fry till they are done. 14. Add chill powder, turmeric, salt, coriander powder, jeera powder as needed for the gravy. 15. Allow it to boil for sometime. 16. Add kasoori methi or fresh mint leaves to it. 17. Finally add the khus khus, cashew powder & boil for few minutes. 18. Take the paneer mix from the stove & pour it in the gravy & mix gently. 19. You can add 1/2 cup of water according to the consistency you want. 20. Take it off the stove & garnish with coriander leaves. 21. Believe me its a very tasty recipe. 22. It may look like a long process but its very easy to make. 23. Enjoy it with phulkas,chappaathi, naan or fried rice. Back to Contributions Home

Paneer Butter Masala

Ingredients Paneer - 200gms Onion - 300 gms Tomatos - 300 gms Turmeric powder Chilly powder Salt to taste. Method: 1. Fry onion till golden brown 2. Smash tomatoes mean while and mix it with fried onions, add turmeric, chilly and salt 3. Let cook for 10 mins. 4. Then add the cut panner and cook for 10 mins. 5. Remove from flame and add freshcream Yummy !!!! Isn't it with chappati... Lakshmi.

Butter Paneer Masala

Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.

Butter Paneer Masala Ingredients : Paneer - 1 cup Curd - 1 cup Salt Butter - 21/2 tsp Oil to fry To grind : Onion - 1 Ginger & garlic paste - 2 tsp Red chillies - 3 Tomato - 5 Coriander leaves - 1 cup Curry leaves Coconut - 11/2 tsp Poppy seeds - 2 tsp Cloves & cinnamon - 5 Coriander powder - 3 tsp Cardamom - 2 Red chilli powder - 1 tsp Preparation : Take half the butter and add to the oil and heat them in a pan, add the ground masala to the pan. Add the paneer and the rest of the butter after the masala comes to a boil Let it simmer for about 15 minutes. Add little water when needed After it comes to a boil add the coriander leaves and serve it hot with finely cut onions and lemon juice

Oil - 1 small cup Bay leaf - 1 no. Dry red chilli - 2-3 Jeera - 1 tsp. Dhania (full seeds) - few Cloves - 2-3 nos. Cardamom - 1 piece Black cardamom - 1 piece Cooking butter - 250 gms. Medium size onions - 3-4 Medium size tomatoes - 5-6 Paneer - 200 gms. Cottage cheese - 250 gms. Green chillies - 2-3 Salt - 3 small levelled spoons Red chilli powder - 1 small spoon Garam masala - 1 small spoon Turmeric powder - spoon Tomato puree - 100 gms. Jeera powder - 1 spoon Green coriander - bunch Ginger, garlic paste - 1 spoon Method: Make a paste of onions. Grind separately tomatoes and green chillies. Take oil in a pan and add the onion paste to it. Add three spoons of salt. Stir till it is golden brown. Keep it aside. Cut the paneer into small cubes and fry them to a golden colour. Take a pan and add cooking butter to it. Add jeera, red chilli, dhania seeds, bay leaf, cardamom and cloves to it. Now add the onion paste with tomato paste and ginger, garlic paste. Fry till the butter comes on top of the gravy. Add the paneer and cottage cheese and mix well. Keep stirring for a few minutes. All the excess water will evaporate and butter will float on top of the dish. Add jeera powder and garnish the dish with coriander leaves.

Ingredients: 250 gms paneer - cubed and saut in a tbsp of ghee till golden brown, 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 (I used kashmiri chillis) 3 big ripe tomatoes (blanch ,de-skin and puree) 3 tbsps cashewnut paste tsp coriander pwd pinch of haldi (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 saut 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 simple steamed white rice.