Now this might be the kind of topic every woman loves and is interested in.Then why delay go ahead...and enjoy all the dishes and tips..
I decided to take up cooking the other weekend and it ended up with some sweet relishes and spicy savouries.I first decided to prepare a chocolate truffle cake but later on thought it would be tiresome process and decided to prepare some mouthwatering Indian delicacies.My family is of four,so I prepared accordingly.
This was the list I had in my mind:
Starters:
Baby corn manchurian
Main course:
Butter Naan
Malai Kadai Paneer
Shahi Mushroom curry
Beverages:
Aam ka Panna(BE SURE YOU HAVE THE ICECUBES)
I first started to prepare the naan dough as it takes a little while for the dough to get ready.For this you just need to put 20 gms of yeast along with a pinch of sugar in little amount of water that usually you take for kneading the dough.Do this first because meanwhile you can finish of with other dishes.Leave it for 5 min and now starting frying the diced paneer for malai kadai paneer.Since I was preparing two curries and that too for just 4 persons ,I have just taken 200gms of paneer packet and that served really good.
Before I add the recipe I would like to suggest some of the tips:
1.After frying the paneer dont forget to put them in cold water or else they become hard like rocks.
2.And use lot of tissues for straining oil from the paneer as they absorb real amount.
I suggest wahrewah.com recipe as I felt it tastier and better when compared to tarla dalal and sanjeev kapoor
Here is the link for malai kadai paneer :
www.youtube.com/watch?v=EU9KBQC6WAU
You can infact get many but I felt this is the best ones.
Now for the curry to get done it approximately takes 15-20 min.While the curry's gravy is getting ready,take the yeast water and add that to the 500 gms of maida we have taken and prepare the dough.Add a little amount of butter(=~25gms) ,salt and a little curd to it and a dash of sugar if needed .Wrap it with cold cloth and leave it for a while.
Meanwhile put the fried paneer dices in the gravy and stir a little bit before covering with a lid.Now again knead the dough and wrap it again and put it aside.
Now taste the curry and make any finishing touches if required.Remember the paneer pieces absorb a lot of water so let the gravy be a little more watery as it will set by the time everyone's ready on the dinner table.
And for Shahi Mushroom curry you need to peel off the outer skin of the button mushrooms if not fresh or else unpeeled too go well.Now boil the mushrooms for 5 mins in the microwave bowl by adding a little water and then leave until it comes to room temperature.
http://cooks.ndtv.com/recipe/show/shahi-mushroom-233314
Follow the link.I have done it from here and it turned out to be very delicious.
And while my mom was preparing naans for it I have decided to take up aam ka panna.Now let me tell you in detail how to make these both as we dint follow any recipes.
Butter Naan Preparation:
After the dough preparation take enough quantity of dough in your hand and take a plastic sheet..put the dough on it and start pressing it flat against the paper make it fat enough unlike paratha/roti/phulka as it tastes better since with maida.Meanwhile switch on the pressure cooker,to let the sides warmed up for frying the naans, as I know most of the south Indians dont have tawas @home.Now put a little water on one side of the prepared flat dough ,and put the face containing the water on the cooker sides.(you can put 3-4 at a time.Put the cooker lid upside down until the sides turn fried with brown spots on'em.Remove it carefully if you have microwave gloves or else with the help of tongs.Tadaaaaaaan...the butter naans are ready.Serve hot with butter on the top.
Aam ka Panna:
As it is summer season I thought I could prepare this out of fresh green mangoes.
Ingredients:(Serves 4)
Green mangoes-2
Sugar-2 large cups(you can add more if you want)
Cumin powder--1 tbsp
Black peppercorns-7 crushed
Black salt-a pinch
Asafoetida-a pinch
Take a vessel and put some water that's enough to boil the two mangoes.Now after you feel them soft strain the water,peel them and smash them.After you are done with it strain the pulp to avoid any fibres in between.
Now mix all the remaining ingredients well and put it in a blender along with some ice.Whip it lightly and serve chilled with some slice of lemon and mint leaves.
I decided to take up cooking the other weekend and it ended up with some sweet relishes and spicy savouries.I first decided to prepare a chocolate truffle cake but later on thought it would be tiresome process and decided to prepare some mouthwatering Indian delicacies.My family is of four,so I prepared accordingly.
This was the list I had in my mind:
Starters:
Baby corn manchurian
Main course:
Butter Naan
Malai Kadai Paneer
Shahi Mushroom curry
Beverages:
Aam ka Panna(BE SURE YOU HAVE THE ICECUBES)
I first started to prepare the naan dough as it takes a little while for the dough to get ready.For this you just need to put 20 gms of yeast along with a pinch of sugar in little amount of water that usually you take for kneading the dough.Do this first because meanwhile you can finish of with other dishes.Leave it for 5 min and now starting frying the diced paneer for malai kadai paneer.Since I was preparing two curries and that too for just 4 persons ,I have just taken 200gms of paneer packet and that served really good.
Before I add the recipe I would like to suggest some of the tips:
1.After frying the paneer dont forget to put them in cold water or else they become hard like rocks.
2.And use lot of tissues for straining oil from the paneer as they absorb real amount.
I suggest wahrewah.com recipe as I felt it tastier and better when compared to tarla dalal and sanjeev kapoor
Here is the link for malai kadai paneer :
www.youtube.com/watch?v=EU9KBQC6WAU
You can infact get many but I felt this is the best ones.
Now for the curry to get done it approximately takes 15-20 min.While the curry's gravy is getting ready,take the yeast water and add that to the 500 gms of maida we have taken and prepare the dough.Add a little amount of butter(=~25gms) ,salt and a little curd to it and a dash of sugar if needed .Wrap it with cold cloth and leave it for a while.
Meanwhile put the fried paneer dices in the gravy and stir a little bit before covering with a lid.Now again knead the dough and wrap it again and put it aside.
Now taste the curry and make any finishing touches if required.Remember the paneer pieces absorb a lot of water so let the gravy be a little more watery as it will set by the time everyone's ready on the dinner table.
And for Shahi Mushroom curry you need to peel off the outer skin of the button mushrooms if not fresh or else unpeeled too go well.Now boil the mushrooms for 5 mins in the microwave bowl by adding a little water and then leave until it comes to room temperature.
http://cooks.ndtv.com/recipe/show/shahi-mushroom-233314
Follow the link.I have done it from here and it turned out to be very delicious.
And while my mom was preparing naans for it I have decided to take up aam ka panna.Now let me tell you in detail how to make these both as we dint follow any recipes.
Butter Naan Preparation:
After the dough preparation take enough quantity of dough in your hand and take a plastic sheet..put the dough on it and start pressing it flat against the paper make it fat enough unlike paratha/roti/phulka as it tastes better since with maida.Meanwhile switch on the pressure cooker,to let the sides warmed up for frying the naans, as I know most of the south Indians dont have tawas @home.Now put a little water on one side of the prepared flat dough ,and put the face containing the water on the cooker sides.(you can put 3-4 at a time.Put the cooker lid upside down until the sides turn fried with brown spots on'em.Remove it carefully if you have microwave gloves or else with the help of tongs.Tadaaaaaaan...the butter naans are ready.Serve hot with butter on the top.
Aam ka Panna:
As it is summer season I thought I could prepare this out of fresh green mangoes.
Ingredients:(Serves 4)
Green mangoes-2
Sugar-2 large cups(you can add more if you want)
Cumin powder--1 tbsp
Black peppercorns-7 crushed
Black salt-a pinch
Asafoetida-a pinch
Take a vessel and put some water that's enough to boil the two mangoes.Now after you feel them soft strain the water,peel them and smash them.After you are done with it strain the pulp to avoid any fibres in between.
Now mix all the remaining ingredients well and put it in a blender along with some ice.Whip it lightly and serve chilled with some slice of lemon and mint leaves.
No comments:
Post a Comment