Surabaya's Recipes
Lets start with Paneer Masala!!!
Ingredients:
250 gms Paneer 200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
Cooking instructions:
- Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
- Add the cream and garam masala powder and cook further for 2-3 minutes.
- Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
How To Make Paneer
Ingredients:
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
11/2tsp vinegar or 1/2tsp lemon juice or citric acid
Preparation:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
- Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
For cooking tips Click:http://www.indianfoodforever.com/cooking-tips.html
MICROWAVE PANEER MATAR
Ingredients:
6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste
Preparation:
- Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
- Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
- Now transfer this to a micro dish and micro high for 3 minutes.
- Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
- Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
- Serve, garnished with fresh coriander and green chili.
KADHAI PANEER RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
- Cut cottage cheese, capsicum in long pieces.
- Grind onion, tomato, ginger, salt, red chili powder and orange color.
- Mince cloves and cinnamom.
- Heat clarified butter in a pan.
- Add bay leaf, cloves, cinnamon.
- Then add onion, tomato, ginger paste.
- Continue cooking it on medium flame till ghee/oil begins to separate.
- Add paneer and capsicum pieces.
- Cook on low flame.
- When the capsicum are done put off the flame.
- Take off the fire and serve hot.
- Serve with nan or paranthas..
PALAK PANEER RECIPE
Ingredients:
500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
- Clean and wash palak (spinach) nicely.
- Boil the spinach in water and cool it.
- Now mash it in a mixer.
- Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
- Now add onions and fry till golden brown.
- Add all spices except red chili powder.
- Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
- Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
- Add Paneer pieces to the gravy and cook until done.
- Take out in a bowl.
- Just before serving, heat pure ghee in a small pan.
- Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
- Caution: Don't allow chili powder to burn .
NAAN BREAD RECIPE - Indian Bread
Ingredients for indian naan recipe:
4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)
How To Make Naan:
- Sift the flour, salt and baking powder into a bowl and make a well in the middle.
- Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
- Pour this into the center of the flour and knead adding water if necessary to form soft dough.
- Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
- About half an before the naan are required, turn on the oven to maximum heat.
- Divide the dough into 8 balls and allow rest for 3-4 minutes.
- Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
- Shape each ball of dough with the palms to make an oval shape.
- Bake the indian bread naan until puffed up and golden brown. Serve hot.
NAVRATAN KORMA RECIPE
Ingredients for navrattan korma :
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration
How to make navrattan korma :
- Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
- Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
- Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
- Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
- Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
- Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
- Add paneer to the gravy and stir well.
- Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
- Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
INDIAN BREAKFAST RECIPES
UPMA RECIPE
: http://www.indianfoodforever.com/indian-breakfast/upma.htmlCURD RICE RECIPE
http://www.indianfoodforever.com/indian-breakfast/curd-rice.htmlIDLI RECIPE
http://www.indianfoodforever.com/indian-breakfast/idli.htmlVADA RECIPE
http://www.indianfoodforever.com/indian-breakfast/vada.html