Paneer makhani

A typical restaurant style paneer dish,creamy yet without cream,rich however without cashews or any other nuts and most flavoursome .Today's recipe which i am  posting is adapted from one of my favourite fellow blogger's blog and i dont know how many recipes i have bookmarked from her blog ,have made a couple of them before which were too good but this dish was a huge hit,exceptionally good,very simple to make yet delicious.I am a great fan of paneer,can have any dish with paneer and will surely keep trying various recipes out of it.Actual recipe was paneer methi makhani,using fresh methi ( fenugreek )leaves however,in aussie land fresh methi leaves are not available hence i added kasuri methi .The credit goes to Puja akka Aipi of USMASALA ,pls do check out  her space with marvellous and spell bound dishes.Thanks a bunch dear for all your wondrous collection of recipes ! The original recipe is  here.

ingrediants :

200 gms paneer ,cut into cubes



1 large onion,finely chopped
1 cup tomato puree
1 cup evaporated milk ( if u dont have evaporated milk you can use regular milk )
2 tsps ginger-garlic paste
1/2 tsp turmeric pwd
2 tsps red chilli pwd ( adjust acc to your taste )
1 tsp garam masala
1 tsp sugar
2 tbsps oil
2 tsps kasuri methi
1 tsp corriander pwd
1 tsp cumin pwd
1 bay leaf
salt to taste
handful of chopped corriander leaves
method :
Heat oil,add bay leaf,chopped onions,ginger garlic paste and fry till transcluscent.Add turmeric pwd and salt.Saute for few mins,add tomato puree.Let it boil for 5-7 mins ,add corriander pwd,chilli pwd,cumin pwd and kasuri methi.Mix well ,add paneer ,garam masala and mix carefully.Throw in some water,may be around 1/4th cup and let it boil,lastly add milk and sugar, simmer for few mins.Garnish with corriander leaves and serve hot with rice/roti/paratha/naan/kulcha.

makkai di roti & sarson ka saag

The famous and mouthwatering punjabi dish,which is so authentic and mindblowing is simply deluctable , a proper north indian whole meal which is very famous in road side dhabas.I followed this recipe from my recipe indian cook book,Shobha indani's cookery book.This dish is a perfect winter dish which can easily warm you up.Sarson means mustard and makai means corn( maize flour ),this combination of mustard leaves and maize flour bread is something to die for ,the combination is simply unbeatable .

MAKAI KI ROTI :
Approx will make 8-10 rotis..
ingredients :
2 cups makkai ka aata ( maize flour )
1/4 cup gehun ka aata /normal regular chapati flour (wheat flour)
salt to taste
butter as required
luke warm water as required
zip lock bag or thick plastic sheet
method :
Mix both the flours,add salt and pour little water at a time to make a soft pliable dough.Cover the dough and keep aside for 15-20 mins.Rub the dough with few drops of oil.take a ziplock bag,cut it from two sides,open it ,wet the bag from centre with few drops of water,take one golf size ball from the dough.Keep this dough on the centre of ziplock bag ,cover the bag from another side and roll the dough with a roller or you can press the dough with palms and make it big in size say about a saucer size.Wet your hands again and remove the dough from the plastic sheet carefully and slap it on the preheated tava or pan.Roast it both the sides for few seconds and then on direct flame roast the roti both the sides,put a blob of butter on roti and serve immediately with sarson ka saag.

SARSON KA SAAG :
Approx for 4-5 ppl
ingredients :
2 cups chopped sarson leaves (mustard leaves)
1 cup chopped spinach leaves ( palak )
1tbsp maize flour ( makai ka aata )
1 chopped onion
1chopped tomato
2-3 garlic cloves
1 small pc ginger
1-2 green chillies
salt to taste
1tsp red chilli pwd
1tsp garam masala
1tsp turmeric pwd
ghee/oil
butter
method :
Pressure cook sarson ,spinach leaves,half of the chopped onions,half of chopped tomatoes,ginger,green chillies,garlic cloves adding little water.Cook till they are tender.Let it cool and grind into a paste.Heat oil,fry chopped onions and tomatoes till tender,add the masalas and sarson paste.Fry well ,simmer,add maize flour and stir till the gravy comes to boil.Simmer for 10-15 mins, add a blob of butter and serve hot with makai ki roti.

punjab di kadhi

I luv this punjabi style pakodi ki kadhi very much and infact this is my first post on kadhi,was just wondering i like kadhis more than dal on my daily basis cooking and still have not posted single recipe ,was thinking it is so common in my kitchen as twice a week atleast i make different type of kadhis so never thought of posting it, but offlate i came across so many kadhi recipes in blogosphere that i had to post one too in my blog ;) ,this pakode ki kadhi is actually a thick punjabi kadhi but in my style as this is what i prefer and make always,actually i had invited few of my friends on dinner last weekend and had made proper punjabi menu as makki ki roti de sarson ka saag,pakode ki kadhi and plain rice,aaloo gobi etc.but since im going on a short break i wont have time to post these recipes  so now im just sharing my punjabi kadhi and rest will share after my short break to INDIA.Sending this to pari for hosting this mth's flavours of punjab event ,started by nayna

Approx for 6-8 ppl

ingredients for kadhi :

2 cups thick curd

5-6 tbsp besan/gram flour

salt to taste

6-7 cups of water

for tempering :

2 tbsp ghee/oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp grated ginger

1/2 tsp hing/asafoetida pwd

1/2 tsp turmeric pwd

1 tsp red chilli pwd

1-2 chopped green chillies

5-6 broken curry leaves

1 small onion finely sliced

for pakodi :

1 cup besan/gram flour

1/2 cup water or little more to make a thick paste/batter

2 tbsp chopped onions

1/4 tsp carom seeds

1-2 green chillies chopped

1/4 tsp soda bi-carb

1/4 tsp red chilli pwd

2 tbsp chopped corriander leaves

salt to taste 

oil to deep fry

method :

Beat curd,add gram flour and beat well till all the lumps are gone,if not then strain the curd and gram flour mixture with steel strainer,add salt and water and mix well.Heat ghee,clutter mustard seeds,cumin seeds,add hing ,curry leaves,green chillies,fenugreek seeds,ginger and onions.Fry onions till transparent,add chilli pwd and turmeric pwd and the curd -gram flour mixture,stir continuosly without any breaks till one boil,lower the flame and simmer till half an hour stirring at intervals.

For pakodi,mix gram flour/besan,water and beat well till lumps are gone,add rest of ingredients except oil and mix well.Heat oil and deep fry about 1 tsp of batter into it,fry till evenly brown and strain on paper towel.Immerse these pakodis into kadhi and simmer the kadhi for few mins,garnish with corriander leaves and serve immediately with rice/rotis.