Misra’s blog

North Indian Special

Posted by mtwinkle on May 18, 2006

Shahi Ghobi

3. Make a onion-garli paste in a grinder.
4. Take half of this mixture and add the Besan in this mixture. ( keep half of the onion, garlic mixture for later use)
5. Add the salt and the Chili powder.
6. Add some water in this mixture to make a batter.
7. Take the Gobi Pieces and dip in this batter.
8. Leave them for 10 minutes.
9. Take a fry pan and deep fry the Gobi pieces which have been dipped in the batter in step 7.
10. Drain these pieces on some kitchen towel and leave aside.
11. Now take a heavy bottomed pan on medium heat and put some oil in it.
12. Add the Onion, Garlic paste until golden.
13. Add the Garam Masala and cook for a minute.
14. Add the diced tomatoes.
15. Cook for 2 minutes and take the pan off heat.
16. Add the dahi ( yoghurt) and mix well.
17. Put the pan back on the heat ( It is good to add yoghurt while the pan is off the heat otherwise it tends to curdle.)
18. Cook until the oil start seperating from the onion mixture.
19. Add some water to run down the consistency of the mixture.
20. Bring mixture to a boil, then reduce heat.
21. Now add the fried pieces of Gobhi.
22. Cook for a 2 minutes.
23. Take it off the heat.
24. Add in the Cashew Paste.
25. While Serving garnish it with the chopped green coriander.

Punjabi Cholle

1. Soak Chole (Chickpeas) in water to soak overnight.
2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag, and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK .
3. After cooking discard the teaback.
4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
5. In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.
6. Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.

7. Add the dry Masala which you have already roasted on a pan.
8. Add water in which you boiled the Chole earlier.
9. Let it bring to a boil and then let it simmer for 10 minutes.
10. If the curry looks too thick then add some water.
11. Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.
12. Garnish it with chopped coriander. Green chillies halves.
13. Red onions soaked in vinegar are an excellent accompaniment with Chole.

While Preparing the dry masala which consists of the following ingredients. Roast them till they start getting burnt and turn black.

For Dry Spices ( Masala)
1/2 teaspoon Garam Masala
6 pieces Clove
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Jeera
1 tsp Coriander seeds
2 tsp Anardana

Malai Kofta

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1″ cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:

50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Koftas

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.
6. Deep Fry the Koftas.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Gently ad the koftas.

Garnish with grated cheese and chopped coriander.

Kadai Paneer

1. Dice the paneer in small lengths.
2. Slice capsicum in thin strips.
3. .Heat the oil in a pan. Fry onion.
4. Add the garlic paste and cook on a slow flame for a few seconds.
4. Fry the capsicum pieces and add the chilly powder and then the coriander powder.
5.Add the green chilies and ginger paste.
6.Add the diced tomatoes and cook until the oil starts seperating from the mixture. This is an indication that the mixture has been cooked well.
7. Take the dried kasoori methi and add it by rubbing with your thumb and finger as when you rub it, it release more fragrance.
8. Add salt to taste.
9. Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.
10. add shahi paneer masala and kitchen king masala.
11. Add water if want curry types. garnish with coriander

Tip:
If you wish to add the Heeng ( Asoeftida flavour) to the paneer cubes then use the following method.

Take a thick bottomed and heat it on full heat. Quickly thrown all the paneer cubes on the sides leaving the middle of the pan empty.
Pour one tea spoon of oild and sprinke the Heeng powder.
You should see the smoke coming out from the oil. Cover the pan immediately. Remove it from the heat. Leave it covered for few seconds or a minute.
Once you open the lid the smoke flavour of heeng would have gone into your paneer cubes.

Add these paneer cubes into the mixture as described in Step 9 above.

Tandoori paneer Tikka

1. Take a mixing bowl.
2. Add the Garlic and Ginger ,Jeera powder, cut Green Chillies, chilli powder, lime juice.
3. Put it in the wet grinder and make a fine paste.
4. Add the salt to taste.
5.Add some drops of the orange colour ( this is optional).
6. Take the Paneer pieces and smear this paste on all sides.
7. Leave this paneer for about an hour so that the mixture can dry up a bit.
8. Put this paneer in a greased dish and grill for about 10 minutes till it is dry and crisp.
9. Now take a fry pan and heat 2 tablespoons of oil in it.
10. Put some onion and capscicum pieces and fry them.
11. Put some paste you prepared in step 3 in this mixture of onions and capscicum.
12. take a plate and put all the cooked paneer pieces and add the cooked capscicum and onions on top.
13. Sprinkle some chat masala and lime juice on top.

Paneer Korma

1. Cube the paneer.
2. chop the onions lengthwise – one big onion.
3. Grind the cashewnuts (with water) to a coarse powder.
4. Take a deep bottomed pan and heat some oil.
5. Fry the heeng, ginger–garlic paste to a golden brown colour.
6. Add the onions (& some salt) and fry to a brown colour.
7. Add tomatoes (paste & some small pieces). Then add cashews paste.
8. Add Shahi paneer masala.
9. Add the sour cream or curd graually.
10. Cook on a low flame till the milk thickens.
11. Add the paneer(solid tofu) pieces and salt.
14. Garnish with coriander leaves.

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