Wednesday, 19 September 2018

Dhabewali Matar Paneer

Dhabewali Matar Paneer 

  • 200 gms paneer
  • 1 cup fresh or frozen peas
  • 3 medium sized onions (finely chopped)
  • 3 medium sized tomatoes
  • 3-4 garlic cloves
  • ½ inch ginger
  • 1-2 green chillies
  • 7-8 cashew nuts
  • 1 tablespoon kasoori methi
  • pinch of asafetida
  • ½ teaspoon cumin seeds
  • 1 bay Leaf
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cumin powder
  • ¼ tsp Garam Masala
  • ½ teaspoon red chilly
  • 3 tablespoon oil
  • 1 tbsp ghee or butter
  • Salt to taste
  • 1 tablespoon green coriander (finely chopped)

Method (How to make Dhaba Style matar paneer at home)

Make a fine paste of tomato, ginger, garlic and cashew nuts.

Heat oil and butter or ghee in the pan and heat it, add heeng and cumin seeds to it.

Add finely chopped onion, cook till golden, add all spices except garam masala and add one tbsp spoon of water and cook it for 2-3 minutes.

Cook the paste until the oil separates on a low ​​flame. Add ground paste and salt and cook till oil separate, add peas mixed cook for 2-3 mins.

add Kasuri methi , Garam Masala and 2 cups of water, add paneer cover the pan and cook it for 5-6 minutes.

Garnish with green coriander and serve it with naan, bread or paratha.

Sunday, 9 September 2018

Instant Sugarfree Dry Fruit Modak

Instant Sugarfree Dry Fruit Modak

  • 1 cup date (finely chopped)
  • 1 cup mixed nuts (cashew nut raisins)
  • 1 cup powder coconut
  • ½ teaspoon ghee

Method (How to make sugar free dryfruit modak for Ganesh Chaturthi)

Heat the ghee in a pan and fry the nut for 2-3 mins. After cool down, make coarse powder.

Heat the dates in the same pan, then add coarse powder, powder coconut and mix well.

Switch off the flame and let the mixture cool down.

After cooling, put the mixture into the modak mold and make Modak.

These modes can be kept for 10-12 days.

Wednesday, 29 August 2018

Instant Barfi of fresh coconut

Instant Barfi of fresh coconut

  • 1 medium sized fresh coconut
  • ½ cup sugar powder
  • ¼ cup milk
  • ½ teaspoon ghee
  • For garnishing almonds and pistachios
Method (How to make instant coconut burfi with fresh coconut)
Take the coconut out from the cell, remove the black skin with the help of Peeler, and cut small pieces of coconut. Put the pieces in a mixer and grind it.

Put half a teaspoon of ghee in the pan heat and add coconut roast it for two minutes, then add milk and sugar.

Cook the mixture on a low flame stir continuously until thickened.

Grease the plate with ghee transfer the mixture to the plate and spread it, put the chopped pistachios or almonds over it and lightly press.

Let it cool completely, cut into pieces and serve and eat it