Paneer Makhani ~ Paneer in tomato gravy

Makhani is referred to gravy, which is cooked in ghee and with tomatoes. Never mix up paneer butter masala and paneer makhani. both are different. Paneer makhani gets a little bit of tangy taste from tomatoes and there are whole spices and garam masala in it. You will find the difference, once you try this absolutely delicious paneer gravy!

Never compromise on few ingredients to make this gravy, like kasuri methi, fresh cream and kashmiri red chilli powder(for the colour of the gravy)!

Paneer Makhani

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serves                |                 preparation and cooking time
2 or 3                |                   less than 30 minutes
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Ingredients:

Paneer - 100 gms (cut into cubes)
Onion - 1 (very finely chopped)
Ginger - 1' inch size (very finely chopped)
Ghee - 2 tsp's
Kashmiri red chilli powder - 1 and half tsp
Corriander powder - 1tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
Kasuri Methi / Dried Methi leaves - 1 tsp
Fresh cream - 3 tsp's

To Blanch the tomatoes:

Tomatoes - 2
Cinnamon - 1"inch size
Bayleaf - 1
Cardamon - 2
Water - 1 cup

Method:

1. First to blanch tomatoes, in a cup of water, add cinnamon stick, bay leaf and cardamon and boil it for 5-7 minutes, till the skin of tomato puff's up. cool the tomatoes, peel it's skin and grind the tomatoes alone into a fine puree.

2. Heat a pan, add 2 tsp's of ghee, add finely chopped onions and ginger. saute till the onions turn translucent.

3. Add corriander powder, cumin powder and saute them along with onions for at least a minute.

4. Now add Tomato puree to the pan and let it boil. add little bit of water and mix well. add chilli powder and garam masala to the pan and mix well. add salt to taste. let the gravy boil for 2 minutes in medium flame.

5. Add the paneer cubes to the gray and give a mix. Crush the kasuri methi with your hands and add to the gravy. Switch off the flame and add 2 tsp of  fresh cream to the gravy and mix well. see to that the gravy is not too runny.

6. Take  a small cover. to one of  it's inside corner, drop a spoon of fresh cream. just cut a very small nick of the corner of the cover, as we cut our mehendhi cone and draw lines over the gravy!

Serve with Chapathi, or with pulao.

Notes:

Add chilli powder and kasuri methi, according to your taste. add little salt, kasuri methi may have salt sometimes.

If you are serving the gravy little late, it is better to add the paneer just an hour before serving. otherwise the paneer get's sour with the tanginess of tomatoes.

To de-frost the paneer, put them in warm water and let it rest for about 10-15 mins.

Watermelon Ginger Juice

It's year after year i am complaining, how hot it is in chennai. This year water scarcity joins the club. so you should imagine my state(TN). Let's hope this coming monsoon gives enough rainfall!!

 

Having a slice of water melon during summer is such a relief. You will feel chill inside on consuming, but you will be standing under the sun!! When i did my college in chidambaram, we had to cycle 2 kms from hostel to college, then return for lunch and then cycle back to college. We always manage to have a slice of water melon on our way to hostel for lunch.

 

 In summer day's, i do not like cooking/eating, and i can just survive on water melon, tender coconut water and with curd rice. that's what we yesterday did.



Hubby suggested me to add a piece of ginger in the juice. believe me, i did not get  the taste of ginger in juice. so why not hide a piece of ginger in your glass of watermelon juice herein? Mint gave a refreshing look to the juice. i just served with mint sprig. you can also add 5 mint leaves while blending the melon.

                                                               WATERMELON  JUICE
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makes - 2 glasses

preparation time - less than 5 mins.

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Ingredients:

Water Melon - 2 cup's (diced)
Ginger - an inch sized
Ice-cubes - 3
Mint Sprig - 2 to serve

Method:

Put the diced water melon, with or without seeds, a piece of ginger, ice-cubes in your mixie jar or in your blender, grind them for about 15-20 seconds. strain the juice out. serve chilled and see how your tummy enjoy's this chilled drink!

Notes:

1. Either you can discard the seed's before you blend the melon. i prefer blending the water melon and then to strain the juice out. This works well for kids.

2. If using already refrigerated water melon, you need not use ice-cubes seperately. also there is no need for sugar and water to be added while blending.

 

Spinach pie with spring roll sheets

 

 Very few times, we have the ingredients and mood to prepare a dish, that was just shown on TV. This spinach pie is such one dish, which i saw in TLC, prepared by donna hay. instantly, i tried and served for break-fast!

 

 

I bought some spring roll sheets months back, and they were lying in my freezer, the idea of making spinach pie in spring roll sheets was instant and am glad that it worked out perfect.

 



 

We all liked this pie, the spiring roll sheets were crisp and the filling was too good and tasted cheesy. who will say no to a iron rich and protein rich filling!

 

                                                      
                                                      Spinach Pie with Spiring Roll Sheets
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makes 2 pie's
serves - 2 to 3

preparation time - 50 minutes

baking time - 35 mins

recipe source - Donna Hay

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Ingredients:

Spring roll sheets / Filo pastry - 6 sheets
Butter - 40 gms (melted)
Fresh Spinach leaves - 200 gms
Panneer - 200 gms
Egg's - 2
Grated Mozzarella cheese - 2 tbsp
Pepper powder - 1 tsp

Method:

Thaw the spring roll sheets for about 30 minutes, before starting.

Pre-heat the oven to 180C /350F.

Wash the spinach leaves and drain them. chop the leaves finely and set aside.

Crumble or grate the paneer and transfer it to a large bowl. add in the chopped spinach leaves to the bowl. crack two egg's into the bowl, mix well with a fork or spoon.

Add salt and pepper to taste. then mix the filling thoroughly. add in the grated cheese and give a final mix.

Line a baking tray with butter paper. Now lay a spring roll sheet on a parchment paper/ foil sheet/ butter paper, brush the melted butter on the spring roll sheet. place another spring roll sheet on top again brush, then top it with another spring roll sheet. Now place the filling in the centre of the sheet and fold the four sides of the sheets. brush butter on top of the folds. if the folds don't hold, just prick in tooth picks to the four corners of the folded sheets. like wise make another pie.

Bake them for about 35 minutes, till the filling is completely set and the spring roll sheets should have turned into light brown and crispier.

Serve the spinach pie warm.
 

 Notes:

This is the best way to make the kids eat greens. if serving for kids, add more grated cheese to the filling.

Serve warm, else it's not so good to eat. you can re-heat before serving.