PANEER MAKHANWALLA

paneer makhanwala recipe - paneer cubes in a rich buttery creamy makhani gravy. a restaurant style dish.

RECIPE TYPE: main

CUISINE: indian

SERVES: 4 to 5

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the makhani gravy:

• 1 medium to large onion, 80 gms, ¾ cup roughly chopped onions
• 3 to 4 medium tomatoes, 160 to 170 gms, 1.5 cups roughly chopped tomatoes
• ½ inch ginger/adrak, chopped
• 3 to 4 medium garlic/lahsun, chopped
• 2 single strands of mace/javitri
• 2 to 3 green cardamoms/hari elaichi or choti elaichi
• 1 inch cinnamon/dal chini
• 2 to 3 cloves/laung or lavang
• 2 tbsp whole cashews/kaju, about 10 to 12 cashews
• 1 cup water

Rest of the ingredients:

• 250 to 300 gms paneer/cottage cheese, cut into cubes or squares
• 1 to 1.5 tsp kashmir red chili powder or deghi mirch (if using a hot variety of red chili powder, then add ½ to ¾ tsp)
• ¼ cup low fat cream ( i used amul cream)
• 1 tej patta/indian bay leaf
• 1 green chili, slit
• 1.5 cups water or as required
• ¾ tsp kasuri methi/dry methi leaves, crushed
• ¼ tsp garam masala powder
• 1 tsp honey or ½ tsp sugar - or add as required as per your taste
• 2 to 2.5 tbsp butter at room temperature,
• 1 tbsp cream for garnishing
• 1 tbsp grated paneer for garnishing (optional)
• ½ inch ginger, julienne
• salt as required
• few chopped coriander leaves for garnish (dhania patta)

INSTRUCTIONS

1. first mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water.
2. cook everything til the tomatoes and onions soften without a lid. cook for about 14 to 15 minutes on a medium flame. allow this mixture to cool.
3. then add everything including the stock in a good blender or grinder. grind to a smooth paste. remember there should be no small pieces of cashews. everything should be ground very well till smooth.
4. heat butter in the same pan.
5. add tejpatta (bay leaf) and saute for a few seconds.
6. add the ground makhani paste. stir well.
7. sprinkle red chili powder. ( i have used kashmiri red chili powder which gives a good color. you can also use deghi mirch).
8. stir well and saute the masala on a medium flame.
9. keep on stirring often. you have to saute the masala till you see the butter leaving the sides. it has to sauteed so well. this takes time but patience is the key. takes about 20 to 22 mins on a medium to high flame. check the step by step pics (picture no 9) for the consistency of how the masala paste should be before you proceed to the next step.
10. now add slit green chilies, salt and water.
11. again stir very well. cook for 2 to 3 mins.
12. then add honey or sugar and again stir.
13. add the paneer cubes and simmer for 2 mins.
14. add the cream, kasuri methi and garam masala.
15. stir and switch off the flame. check the taste and add more salt, honey or red chili powder as required.
16. serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and coriander leaves, hot with naan or rotis.

MANGO CHEESE CAKE

INGREDIENTS (A)

4 DIGESTIVE BISCUITS(CRUSH THEM)

1/2 CUP UNSALTED BUTTER

1/2 CUP HONEY

MIX ALL THE ABOVE THREE IN A CONTAINER AND USE THIS AS A BASE FOR CAKE.

MAKE CREAM USING THICK CREAM(10GM)+ICING SUGAR+VANILLA SYRUP(FEW DROPS)

IN A BOWL TAKE:- (B)

YOGHURT(4 CUPS)

MANGO PUREE OR MANGO PULP(4 CUPS)

MILK MAID(1 CUP)

GELLATINE(4 TBSP)

MIX THEM ALL AND THEN PUT THE CREAM MIXTURE AND FOLD IT PROPERLY.

PUT BASE IN A MOULD USING INGREDIENTS A AND PUT B INGREDIENTS AFTER THAT AND PUT IT IN FRIDGE FOR 2 HRS AND THEN TAKE OUT .

GARNISH WITH MANGO SLICES n make some designs.

Scrambled Egg On Sourdough With Chives

Creamy scrambled egg on sour dough toast, slow roasted tomato, garnished with chives.

Ingredients - 1 portion (221.6g per portion)

2	x 60g each (120g)	Size 7 egg
5	grams	Chive
30	ml	Fresh cream, Anchor
12	grams	Unsalted butter, Anchor
1	x 60g each (60g)	Vine tomato
1	x 0g 1 x slice (0g)	Sourdough potato

Method

slow roast tomato on sea salt, olive oil and seasoning, 150C, 5-10 min.
cut sourdough thickly and toast, keep warm
blend eggs and cream or milk with a whisk and season.and add finely chopped chives
Heat butter till foaming add eeg mix and stir to a moist, creamy consistently
Plate up with eggs on top of the toast garnish with chives, and tomato.

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

INGREDIENTS 

2 CUPS (250GM) ALL PURPOSE FLOUR

1/2 CUP CASTER SUGAR

1 EGG

1/2 TSP SALT

3 TSP BAKING POWDER

2/5 CUP VEGETABLE OIL (95ML)

190 ML WHOLE MILK

1 TSP VANILA EXTRACT

2/3 CUP SEMI SWEET CHOCOLATE CHIP

METHOD

1. IN A LARGE BOWL SIFT FLOUR AND BAKING POWDER.

2. MIX TO COMBINE AND KEEP ASIDE.

3. TAKE ANOTHER BOWL PUT EGG AND SUGAR,SALT & VANILA EXTRACT.

4. MIX ALL WELL.

5. NOW ADD VEGETABLE OIL & MILK AND MIX ALL TOGETHER.

6. MAKE A WEL IN THE FLOUR BOWL AND PUT THE MILK MIXTURE & MIX.

7. ADD CHOCOLATE CHIP & MIX.

8. PUT THE MIXTURE IN MUFFIN MOLD.

9. FILL ONLY 2/3 EACH MOLD.

10. BAKE AT 400 F (200 C ) FOR 20-25 MIN.

kASHMIRI STYLE ROGAN JOSH

kASHMIRI STYLE ROGAN JOSH

INGREDIENTS:

MUTTON - 1 KG
TOMATO - 1 MEDIUM DICED 
ONION - 2 MEDIUM SLICED
YOGHURT,PLAIN - 2.5 CUPS
MILK/FRESH CREAM - 1 CUP(200GM)
GHEE/OIL/BUTTER - 175-200 GM
ROGAN JOSH CURRY MIX 1 PACKET USE LESS FOR MILD HOT

STEPS FOR COOKING:-

1. IN HOT GHEE FRY THE MEAT UNTIL MEDIUM AND BROWN. STIR FREQUENTLY

2. ADD ONIONS AND TOMATOES AND FRY FOR AROUND 5 MINS. ADD YOGHURT AND COOK UNTIL GHEES /OIL SEPARATES FROM THE GRAVY. STIR CONSTANTLY.

3. ADD ROGAN JOSH CURRY MIX N FRY FOR FEW MINS.

4. THEN ADD 2 GLASSES OF WATER AND COOK ON LOW HEAT UNTIL THE MEAT IS TENDER.

5. WHEN THE MEAT IS TENDER INCREASE THE HEAT AND COOK TILL OIL/GHEE SEPARATES. STIRR CONSTANTLY. THEN ADD MILK / FRESH CREAM AND STIR FRY FOR FEW MINS ON MEDIUM HEAT.

SERVE HOT WITH NAAN .RICE. KULCHA.