Skip to main content

BESAN PANEER CURRY

Besan paneer curry
Ingredients
1 cup besan(gram flour)
50 g paneer
1/2 cup curd
1/2 ajwain
1t garlic,ginger paste
a pinch of asafoetide
salt to taste
oil 1t
FOR THE GRAVY;
1 Onion
1 tomato
1/2 cup curd
1 green chilli
1/2 red chilli powder
1/4 turmeric powder
salt to taste
1t oil
some coriander leaves

METHOD;
  1. Mix the gram flour,ajwain,ginger-garlic paste,salt,asafoetide and oil knead into a soft dough by adding curd
  2. Roll out a chapati about 1 cm thick with this dough
  3. Grate paneer and spread over the chapatti.
  4. Roll up the chapatti into a long roll.Cut 2-3 cm lengths from the big roll.Seal the edges.
  5. BOIL WATER
  6. Put the piece in to the water one by one .boil until they start floating on the water.
  7. Remove from the water. but do not throw the water away
  8. Make a gravy . Grind the onion,tomato,green chilli,and curd to a fine paste
  9. Heat oil and fry the paste till it leaves the sides of the pan.
  10. Add salt,other masala,and the water in which the basan wear boiled.
  11. Bring to boil put the basan piece. cover and allow it to simmer over low heat for 5 minute

Labels

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

PANAGAM

PANAKAM Ingredients 1 big size jaggery(100 g) 1 small size lime 1 small bit dry ginger (chukku) 2 cardamom 2 cup water a pinch of salt METHOD Dissolve jaggery in 2 cup of water and filter and add a pinch of salt and lime juice. Powered the cardamam and dry ginger. Add the cardamom powder and dry ginger powder in the juice Cool in a refrigerator and add ice cube and serve.
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