Skip to main content

CHILLI PANEER WITH MUSHROOMS

CHILLI PANEER WITH MUSHROOMS
Chilli paneer with Mushroom
Ingrediends:
300 g Paneer
100 g Mushrooms
3-5 Tamotoes
1 capsicum
2 Onion
2 t oil or ghee
1/2 Cup cream
1/4 t Turmaric powder
1/4 Garam masala
5-6 Cashewnuts
few coriander leaves
saltand red chilli powder to taste
METHOD
  • Cut paneer in to cubes and fry little in oil '
  • Cut the capsicum in round slice remove seeds.
  • Chopped onion lenthwise and tomatoes and mushrooms
  • Grind the cashewnuts in a paste
  • Heat the oil.Saute the capsicum,and mushroom and cook for a while remove and keep aside.
  • In the same oil saute the onion till transparent.
  • Add turmaric powder,redchilli powder,salt,cashewnut paste,cream.mix well and simmer on low heat cook for a while and add the paneer,capsicumand mushrooms .mix and cook for few minutes and last sprinkle the garammasala and chopped coriander leaves.
  • serve hot.

 
Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more