iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : Indian Food Calories Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Wednesday, 23 April 2014

Indian Food Calories Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Indian Food Calories Biography

Source(google.com.pk)

Kadhi Paneer is a great main dish for any special occasion. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4.

Ingredients:

1/2 pound paneer

1 medium red bell pepper (shimla mirch, capsicum)

1 medium green bell pepper (shimla mirch, capsicum)

3 tablespoons oil

3 medium tomatoes

About 1/4 inch piece of ginger

1 green chili

Pinch of asafetida (hing)

1 teaspoon cumin seed (jeera)

1 and 1/2 tablespoons coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon cayenne pepper

2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)

3/4 teaspoon salt, adjust to taste

Method:

Cut paneer and bell peppers into ½ inch cubes.

Blend the tomatoes, ginger, and green chili to make a puree.

Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.

Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.

Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add the asafetida and cumin seeds.

After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.

Cook for about 4 minutes on medium heat.

Tomato mixture will reduce to about half in volume.

Add about 2 spoons of water, and the salt.

Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.

Now it is ready to serve.

Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.

Serves 4.

Palak Paneer Recipe by ManjulaIngredients:

package of chopped frozen spinach or 4 cups of fresh finely chopped spinach

1/3 lb paneer

2 medium tomatoes, pureed

1 teaspoon chopped ginger

1 teaspoon coriander powder (dhania)

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon red chili powder

1 tablespoon oil

1/2 teaspoon cumin seed (jeera)

Pinch of asafetida (hing)

1/2 teaspoon salt, or to taste

2 tablespoons of whole wheat flour

1/3 cup heavy cream

1/2 tomato thinly sliced to garnish

Method:

If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.

blend the tomatoes and ginger to make puree.

Mix coriander, turmeric, and red chili with tomato puree and set aside.

Mix whole-wheat flour with heavy cream and set aside.

Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.

Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.

Add the spinach, and let it cook on low medium heat for about 10 minutes covered.

Add heavy cream mixture and let this cook another four to five minutes.

Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.

Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.