MATHI GREAM PANEER.

METHI GREAM PANEER Ingredients;

200g paneer
100g mutter
1 stick Cinnamon
1 small black cardamon or green cardamon 2
1 clove
5 cashenuts(crushed)
1T ghee
3 onion
1T white pepper powder
50 g gream
2Tdry methi (kasoori methi)
SALT to taste
1/4t sugar or 2 pinch
Milk 100g
METHOD

Crush the cashew nuts , Crush the cinnamon,clove,and cardamom,
Boil the mutter till tender and cut paneer in to small cubes,and fry the paneer slightly ,keep aside
Cut the onion small pieces,heat oil fry the onion slightly brown and make a paste
Heat 1 tsp ghee ,put the crushed cinnamon masala and pepper powder ,and the onion paste,cook for few minutes
Add the dry mathi ,gream,and cook for 2-3 minutes on alow fire
Now add the boil mutter and paneer and the cashwnut powder and cook for few seconds,add milk ,salt,sugar,and cook on very low fire for few minutes still the gravy thick,
Serve hot garnished with a little dry methi ,chopped coriander leaves.

Comments

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.

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store

PARUTHIPAL KANJI

PARUTHIPAL KANJI cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p

sound cookery

Search This Blog