Thursday, February 17, 2022

Paneer Tikka Masala

Paneer tikka masala is one of the most ordered restaurant dishes. It is made by grilling paneer and other veggies and then simmering it in masala gravy. Paneer is India cottage cheese, tikka is a small chunk of grilled food and masala here refers to a spiced gravy.

Ingredients

For Paneer Tikka

  1. Panner - 250g, cut into cubes
  2. Curd  - 3 tbsp
  3. Gram flour - 1 tbsp
  4. Carom seeds - 1/4 tsp
  5. Turmeric powder - 1/4 tsp
  6. Red chili powder - 1/2 tsp
  7. Coriander powder - 1/2 tsp
  8. Cumin powder - 1/4 tsp
  9. Garam masala powder - 1/4 tsp
  10. Tandoori masala powder - 1/2 tsp
  11. Salt - to taste

For Paneer Tikka Masala

  1. Cooking oil - 1 tbsp 
  2. Red capsicum - few, cut into cubes
  3. Yellow capsicum - few, cut into cubes
  4. Green capsicum - few, cut into cubes
  5. Onion - few, cut cubes
  6. Cooking oil - 2 tbsp
  7. Cumin - a tsp
  8. Bay leaf - 1
  9. Ginger garlic paste - 1 tsp
  10. Turmeric powder - 1/4 tsp
  11. Red chili powder - a tsp
  12. Coriander powder - 1/2 tsp
  13. Cumin powder - 1/2 tsp
  14. Tandoori masala powder - 1/2 tsp
  15. Tomato puree - 1/3 cup
  16. Water - a glass
  17. Salt - to taste
  18. Dry fenugreek leaves - few

Method / Direction

Paneer Tikka

  1. Take a bowl, add 3 tbsp of curd, 1 tbsp of gram flour, 1/4 tsp of carom seeds, 1/4 tsp of turmeric powder, 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of garam masala powder, 1/2 tsp of tandoori masala powder, salt to taste and 1 tbsp of cooking oil.
  2. Mix these ingredients well.
  3. Into this, add 250g of paneer cut into cubes, a few pieces of red capsicum that are cut into cubes, a few pieces of yellow capsicum that are cut into cubes, a few pieces of green capsicum that are cut into cubes, and a few pieces of onion that are cut into cubes.
  4. Mix them well.
  5. Rest it for 20 minutes in a refrigerator.
  6. After 20 mins, take it out of the refrigerator and thread the paneer & veggies on skewers in a pattern.
  7. Paneer tikkas are ready to be roasted.
  8. Keep them aside and turn on the stove.
  9. Place a grill on top of the stove and place the tikkas.
  10. Roast them on a medium flame evenly and don’t overburn them.
  11. When paneer tikkas are ready, keep them aside.

Paneer Tikka Masala

  1. Take a pan, add 2 tbsp of cooking oil, and heat the cooking oil on a low flame.
  2. When the oil is hot enough, add a tsp of cumin and a bay leaf.
  3. Allow them to crackle.
  4. Add 2 finely chopped onions and sauté them for 2 min.
  5. Add a tsp of ginger garlic paste and sauté it for a minute.
  6. Add 1/4 tsp of turmeric powder, a tsp of red chili powder, 1/2 tsp of coriander powder, 1/2 tsp of cumin powder, and 1/2 tsp of tandoori masala powder.
  7. Mix them well.
  8. Add 1/3 cup of tomato puree and mix it well.
  9. Sauté it on a low flame until the oil separates.
  10. Add a glass of water and mix them well.
  11. Add salt to taste and mix it well.
  12. Cook it until it comes to a boil.
  13. Add roasted paneer tikkas and mix them nicely with masala.
  14. Cover the lid and cook it for 5 minutes on a low flame.
  15. Mix it a few times in between.
  16. Open the lid and ensure the cooking oil is separated.
  17. Give it a mix.
  18. Add a few dry fenugreek leaves by crushing them well with your palms and also sprinkle a little garam masala powder.
  19. Mix it well and cook it for a minute.
  20. Turn off the flame. That's it! Paneer Tikka Masala is ready be served.
Serve this recipe with roti, paratha, naan, chapati, or rice, and enjoy. Do try the recipe and let me know how it goes.

YouTube Video



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Friday, February 11, 2022

Crispy Murmura Laddu | Puffed Rice Laddu

Crispy Murmura Laddu or Puffed Rice Laddu is a traditional Indian sweet recipe made with puffed rice and melted jaggery syrup.

It is very simple and easy to make it. The puffed rice is not really nutritionally rich and it is light on the stomach and low in calories.

This Murmura laddu is the most loved sweet treat. Do try this Murmura Laddu recipe at home don't forget it.

Ingredients

  1. Puffed rice (unsalted) - 4 cups
  2. Roasted chana dal - 1/4 cup
  3. Cardamom powder - 1/8 tsp
  4. Jaggery - 1 cup, crushed
  5. Water - a little
  6. Ghee - a tsp

          Direction / Method

          1. Take a pan, add 4 cups of puffed rice (unsalted).
          2. Dry roast them for 2 mins on a low flame until they get crispy and crunchy.
          3. Transfer the roasted puffed rice into a bowl and keep it aside.
          4. Take a pot, add a cup of jaggery and little water.
          5. Keep mixing it and boil on a low flame until the jaggery melts well.
          6. Strain the melted jaggery into another pan.
          7. Boil the melted jaggery well until it comes a little thick and one string syrup.
          8. To verify, take a drop of syrup into a small bowl of water and if it forms a round ball then that means the syrup is ready. 
          9. Add roasted puffed rice, 1/4 cup of roasted chana dal, 1/8 tsp of cardamom powder, and a tsp of ghee.
          10. Mix them well until they are coated well with the syrup.
          11. Laddu mixture is ready.
          12. Wet your hands with little water and then take a handful of laddu mixture.
          13. Make a round-shaped laddu, when the laddu mixture is still warm.
          14. That's it! Murmura Laddus are ready.
          15. Cool this down before you eat them.

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          Wednesday, February 2, 2022

          Hitikida Avarekalu Saaru | ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು


          Enjoy the recipe for Hitikida Avarekalu Saaru (ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು) which is a traditional winter favorite in Karnataka. Avarekalu (ಅವರೇಕಾಳು or Surti Papdi) (also called Lilva Beans in English) are available in plenty during winter and are a treasured ingredient in Karnataka Cuisine.

          People in Karnataka use these beans in very many ways including in Avarekalu Bisi Bele Bath and Akki Roti. But for this recipe, you need to skin out the beans where the thin translucent cover from the beans is removed. This is done by lightly pressing and squeezing the beans. That's why the name Hitikida Avarekalu Saaru is in the Kannada language, where the word ‘hitikida’ means pressed or squeezed.

          This beans curry has complex flavors and tastes very good with pooris or chapatis.

          Using Avarekalu, you can prepare the avarekalu sagu recipe which is a creamy delicious gravy made with fresh butter beans from Karnataka cuisine.

          Ingredients

          1. Avarekaalu - 1/2 kg, peeled
          2. Cooking oil - 1 tbsp + 2 tbsp
          3. Onion - 2, sliced
          4. Onion - 1, finely chopped
          5. Dry red chilies - 8
          6. Curry leaves - few
          7. Ginger - an inch, chopped
          8. Garlic pods - 12 to 15
          9. Cinnamon stick - 2 inch
          10. Cloves - 5 to 6
          11. Cumin seeds - 1 tsp
          12. Peppercorns - 1/2 tsp
          13. Coconut - 1/2 cup
          14. Tomato - 2, sliced
          15. Coriander leaves - few
          16. Coriander powder - 1 tbsp
          17. Water - as required
          18. Mustard seeds - 1 tsp
          19. Curry leaves - few

          Direction / Method

          1. Take a pan, add a tbsp of cooking oil and allow the cooking oil to heat on a low flame.
          2. Add 2 sliced onions, 8 dry red chilies, a few curry leaves, an inch of chopped ginger, and 12 to 15 garlic pods.
          3. Sauté them for 2 minutes on a low flame.
          4. Into this, add 2 inches of cinnamon sticks, 5 to 6 cloves, and a tbsp of poppy seeds.
          5. Sauté them for a minute.
          6. Turn off the flame and allow them to cool down completely.
          7. Transfer them into a blending jar.
          8. Into the blending jar, add 1/2 cup of sliced coconut, 2 small pieces of sliced coconut, a few coriander leaves, a tbsp of coriander powder, 1/4 tsp of turmeric powder, and little water.
          9. Blend them into a nice and smooth paste.
          10. Keep the masala paste aside.
          11. Take a pan, add 2 tbsp of cooking oil and allow the cooking oil to heat on a low flame.
          12. Add a tsp of mustard and allow them to crackle.
          13. Add a finely chopped onion and a few curry leaves.
          14. Sauté them for about 2 minutes.
          15. Now add 1/2 kg of peeled avarekalu and sauté them for 2 mins.
          16. Add the blended masala paste and mix it well.
          17. Add some water to adjust the curry consistency and ensure that the curry is a little thick.
          18. Close the lid and cook for about 8 minutes on a low flame.
          19. After 8 mins, open the lid and give it a mix.
          20. Check if the avarekalu is cooked well and then turn off the flame.
          21. That's it! ಹಿತಿಕಿದ ಅವರೇಕಾಳು ಸಾರು is ready to serve.

          You can serve this curry with a bowl of rice, ragi balls, chapatis, poori sand dosas as well.

          YouTube Video



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