tomarnidhi
Well-known member
I made this yesterday & thought will share it with you all.
1) Paneer Matar Masala
Ingredients
Paneer abt 2 Cups (cut into an inch cubes)
Onions 1 cup finely chopped & another onion cut into 1/4 inch cubes
6-7 Garlic Cloves
Ginger abt 3 spoons when ground
1 spoon Methi seeds
1/4 cup green matar(blanched or half boiled)
2 tbsp butter
2 tbsp broken kaju
1 tsp chilli powder and salt
2 cups fresh tomato puree (4 big tomatoes should suffice)
1 tsp jeera powder
1/2 tsp garam masala
1 tbsp honey or sugar
1/4 cup milk
1/4 cup cream
Method
Take the chopped onion, ginger, garlic & almonds and grind them into a paste
In a pan , add some oil & the above paste & cook till golden, add chilli & puree & cook for some time.
Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
In another pan, melt the butter, add methi daana & cubed onions & cook till the onions are lightly browned.
Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
Tips
2) Garlic Naan
Ingredients
1 cup maida
1/3 spoon fresh yeast
1/4 cup garlic cloves
1 tsp jeera
few sprigs of dhaniya
2 green chillies, finely chopped
1 tbsp lemon juice
1 tsp sugar
sugar, salt to taste
Butter & oil
Method
Take 2 spoons of hot water , add the yeast & leave aside for it to ferment.
Take garlic, jeera, dhaniya, sugar, lemon juice, salt , green chillies & grind to a course paste (should not be too fine)
Make the dough using the above paste with the maida and add the yeast to it (You can add 1-2 spoons of oil to it or abt 5-6 spoons of milk to make it softer)
Cover this dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into small potions & roll them only in one direction to make them elongated.
Grease a pressure cooker very lightly with oil and heat it upside down on the gas.
Take a little water in your hand and wet 1 side of the naan slightly & stick it into the pressure cooker.
Remove the naans and brush with butter.
Tips
Images Courtesy Google baba
1) Paneer Matar Masala
Ingredients
Paneer abt 2 Cups (cut into an inch cubes)
Onions 1 cup finely chopped & another onion cut into 1/4 inch cubes
6-7 Garlic Cloves
Ginger abt 3 spoons when ground
1 spoon Methi seeds
1/4 cup green matar(blanched or half boiled)
2 tbsp butter
2 tbsp broken kaju
1 tsp chilli powder and salt
2 cups fresh tomato puree (4 big tomatoes should suffice)
1 tsp jeera powder
1/2 tsp garam masala
1 tbsp honey or sugar
1/4 cup milk
1/4 cup cream
Method
Take the chopped onion, ginger, garlic & almonds and grind them into a paste
In a pan , add some oil & the above paste & cook till golden, add chilli & puree & cook for some time.
Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
In another pan, melt the butter, add methi daana & cubed onions & cook till the onions are lightly browned.
Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
Tips
- If you like it more spicy , add kashmiri sukhi mirch in the paste. You may want to add chilli sauce as well
- If you like it to be more healthy you can skip the cream but the taste comes out richer with it.
- To prepare the peas, all you need to do is add them to boiled water (kept aside) for 3-4 minutes & strain them out ( your peas will look greener if you blanch instead of boiling)
2) Garlic Naan
Ingredients
1 cup maida
1/3 spoon fresh yeast
1/4 cup garlic cloves
1 tsp jeera
few sprigs of dhaniya
2 green chillies, finely chopped
1 tbsp lemon juice
1 tsp sugar
sugar, salt to taste
Butter & oil
Method
Take 2 spoons of hot water , add the yeast & leave aside for it to ferment.
Take garlic, jeera, dhaniya, sugar, lemon juice, salt , green chillies & grind to a course paste (should not be too fine)
Make the dough using the above paste with the maida and add the yeast to it (You can add 1-2 spoons of oil to it or abt 5-6 spoons of milk to make it softer)
Cover this dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into small potions & roll them only in one direction to make them elongated.
Grease a pressure cooker very lightly with oil and heat it upside down on the gas.
Take a little water in your hand and wet 1 side of the naan slightly & stick it into the pressure cooker.
Remove the naans and brush with butter.
Tips
- If you find handling the upside down cooker difficult , you can do it the other way as well.
- Leave your garlic course to get the max flavor.
- You can use chilongi in the dough as well or any other such garnish you like. Kasuri methi may also go very well
Images Courtesy Google baba
..Jis ghar mein tumhari shaadi ho 
true , already happening 
