nisikant panigrahi

Sunday, 7 February 2016

Kadai Paneer

KADAI PANEER

Kadai Paneer is a very popular and delicious preparation in Indian cuisine. This is also one of the popular recipe like Paneer Butter masala Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe from one of my senior professor at my college time. It’s little spicy cottage cheese preparation, and very famous in North India especially Delhi and Punjab. It’s very simple and easy to make this creamy and delicious dish. Kadai Paneer well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

Choose riped tomatoes to get right colour, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili and its Powder which will give you a correct colour.

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	180	gm
2	Makhani Gravy	4	Tbsp
3	Onion Tomato Masala	6	Tbsp
4	Green Chilly fine chopped	2	No’s
5	Garlic Fine Chopped	180	gm
6	Ginger Fine Chopped	120	gm
7	Refined Oil	5	No’s
8	Kashmiri Red Chilies whole	3	No’s
9	Whole Coriander	1	Tbsp
10	Whole Cumin(Jeera)	1	Tbsp
11	Onion (Cut in to dices)	1	No
12	Tomato(Cut in to dices)	1	No
13	Capsicum(Cut in to dices)	1	No
14	Kasuri Methi	5	gm
15	Whole Garam masala	5	gm
16	Salt	To	taste
17	Coriander leaves chopped	1	Tbsp

METHOD:

* Heat a pan. Add whole coriander, Jeera and red chili. Toss it in medium flame for 2-3 minutes. Make it cool. Crush it and keep a side, which we will be using as “KADAI SPICES”. Keep it a side.

*Heat oil a Kadai. Add fine Chopped ginger and garlic. Sauté these till the raw smell disappears.

* Add dice onions and dice capsicum. Sauté it for 2-3 minutes, and then add dice tomatoes. Toss it for 2-3 minutes.

* Add “KADAI SPICES”, and toss it for 2-3 minutes.

* Pour Onion Tomato masala and Makhani Gravy and mix it well in medium flame.

* Add paneer (Cottage cheese), mix it again. Season with salt.

* Finally add kasuri Methi and coriander leaves. Sauté it for 2-3 minutes. * Garnish it with tomato wedges, coriander leaves and fried green chilly.

* Serve Kadai paneer with hot roti or Naan.

http://www.fusionindianfoodbychefnisikant.blogspot.in

Onion Tomato Masala

ONION TOMATO MASALA

Sl. No.	Ingredients	Qty.	Unit
1	Tomato	1.2	kg
2	Onion	700	gm
3	Ginger	40	gm
4	Garlic	50	gm
5	Cumin	15	gm
6	Deghi chilli	10	gm
7	Coriander	10	gm
8	Turmeric	10	gm
9	Refined oil	350	ml
10	Salt	To	Taste

METHOD

* Peel, wash and roughly chop onion and tomatoes

* Heat oil in a pan or Kadai, Add Cumin, let's it crackle.

* Add onion till it turns golden brown (add a tsp of salt to make cooking of onion faster).

* Add ginger garlic paste till raw smell goes off.

* Add chopped tomatoes and cook till tomatoes are mashed and cooked

* Add turmeric, Deghi Mirch and coriander and turmeric powder stair it properly.

* Cook it for one and half our, finish with coriander leaves

http://www.fusionindianfoodbychefnisikant.blogspot.in

Makhani Gravy

Makhani Gravy

S. No.	Ingredients	Qty.	Unit
1	Tomato	1.2	kg
2	Cinnamon	10	gm
3	Cardamom	10	gm
4	Bay leaf	5	gm
5	Nutmeg	5	gm
6	Cloves	5	gm
7	Garlic	25	gm
8	Ginger	25	gm
9	Cumin	5	gm
10	Deghi chilli	30	gm
11	Kasuri methi	5	gm
12	Butter	100	gm
13	Cream	50	gm
14	Refined oil	200	ml
15	Cashewnut	40	gm
16	Salt	To taste

METHOD

* Wash and cut into four tomatoes. Put in a Handi with 500ml of water and all whole garam masala. Boil it in medium flame.

* Add ginger garlic, Deghi chilies, cloves, cardamom, Cashewnut and salt to tomatoes and cook till it gets mashed and reduced to a saucy consistency. * Strain it also a strainer.
* Add ginger garlic pest, Bring the tomato puree to a boil again, butter, kasuri methi
* Finish it with cream.
* If possible put a piece of burning charcoal to it and take it out after a minute, to give your gravy a distinct taste.

http://www.fusionindianfoodbychefnisikant.blogspot.in

Tuesday, 2 February 2016

Spicy figs with Vanilla Ice cream

SPICY FIGS WITH VANILLA ICE CREAM

S.NO	INGREDIENTS	QTY	UNIT
1	Figs(dry)	500	Gms
2	Sugar	1.25	Gms
3	Wine	1.125	ml
4	Cinnamon stick	5	Gms
5	Cardamom Green	5	Gms
6	Cloves	5	Gms
7	Black pepper	5	Gms
8	Water(Apx)	1.5	Litre