Easy Kadai Paneer Recepie

Kadai Paneer is one of the most liked paneer curry.
Today i am going to provide a very simple recepie which requires very less ingredients and time to prepare.

                                                          Let's Start


Preparation time : 30 mins
Servers: 4

Ingredients:

Paneer: 200 gram
Onions : 2 medium peeled off onions and one small large cubed pieces (optional or in any share you like(thin or long)
Capsicum: half medium diced.
Tomatoes: 2 Large
Garlic: 8-10 cloves(medium)
Ginger: 1/2 inch and some for garnishing
Green Chilli: 2(medium)
Oil: 2-3 table spoon
Cardamom: 2
Cloves: 2(optional)
Curd: 2 tablespoon
Cream(malai): 1 table spoon(optional)
Salt: as per taste
Jeera: 1 teaspoon
Sugar/Jaggery: 1/2 teaspoon
RedChilli powder: 1 teaspoon
Corriender powder: 1teaspoon
Tumeric: 1/2 teaspoon
Kasoori Methi: 1 teaspoon
Garam Masala: 1/2 teaspoon

Steps:

1. In grinder make a paste of 2 peeled onions, tomatoes, ginger, garlic, 1 cardamom, green chillies.
2. Take a pan and add the oil.
3. When oil is hot add jeera, cloves and 1 crushed cardamom
4. When jeera changes its color to redish brown, add the paste.
5. Cook the paste for 3-4 mins on high flame while continously.
6. When the paste is cooked properly(paste starts leaving the oil) add curd, cream and dices onions and capsicum.Cook for 2 mins so that oil starts releasing.
7. Add dry masale: salt, red chilli powder, tumeric, corriender power, crushed kasoori methi, garam masala and sugar. Cook the masals for 2 mins(max) on medium flame while stirring.
8. Make sure masala is cooked well by noticing the release of oil. Add 1 cup water and let it boil. Then cover and cook for 1 min.
9. Add paneer cubes and some more water to just the thickness of the gravy. Cover and cook for 1-2 mins.
10. Off the flame add the green corriender and ginger slices to garnish.
11. Server hot with chapati or naan and enjoy.

VEG BIRYANI

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

TIPS FOR COOKING

• If mirch is more in the food, add 1-2 tablespoon of tomato ketchup to reduce it.
• If  salt is more then add 2-3 tablespoons of cream or malai to the dish.
• Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste. Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas. 
• Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chilli, along with salt to make it last longer and taste fresher. 
• Immediately after boiling noodles put them in normal cold water to separate them each.
• Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil. 
• Little plain sugar or caramelised sugar added to the gravy makes it tasty.  
• While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

RECIPE OF HONEY GOBI

Ingredients

• Cauliflower – 1 small flower cut into small pieces.
• White flour (Maida) – 2 Tbsp.
• Cornflour – 2 Tbsp.
• Salt to taste.
• Ajinomotto – 1Tsp.
• Chilly sauce – 1 Tbsp.
• Tomato sauce – 2 Tbsp.
• Green chilies – ½ tsp chopped.
• Honey – to taste.
• Soya sauce – 1 Tsp
• White Til – 11/2 tsp.(optional)
• Garlic – 4 -5 flakes crushed (optional)
• Pepper to taste

Method

Mix cornflour, flour and salt in a bowl. Add enough water to make of a thick pouring consistency, such that it coats the cauliflower. Dip each piece of cauliflower in the batter and deep fry in a golden brown color. Heat little oil, fry green chilies and garlic. Reduce heat add salt, pepper and Ajinomotto. Add Soya sauce, tomato sauce and chilly sauce and honey. Add fried cauliflower and white til. Mix well. Cook for a few seconds till the same coats the cauliflower. Serve hot.

RECIPES OF UR CHOICE

RECIPE OF VEG MOMO:

Ingredients:

• 2 cups Maida • 1/2 Cabbage, grated) • 1/2 tbsp Salt • 3 medium-sized Onions (chopped) • 1/2 tsp Ginger paste • A pinch of Baking Powder For Chutney 5 Garlic flakes, chopped • 5 Red Chillies, chopped • Little amount of Vinegar

How to make Momos:

• Mix maida, baking powder and water to make smooth dough. Leave the dough overnight. • Roll out medium sized chapattis from dough. • Cut into two halves from the middle like samosas. • Now make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in. • Stuff the half-piece chapatti with this mixture. Repeat the step to make all the momos. • Steam these momos in an idli utensil for about 10 minutes. Or you can also fry them. • To prepare chutney, churn garlic, red chilli and vinegar in a mixer. • Serve the momos with chutney.