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Top 5 dishes made from small block of butter
1 . Paneer in white gravy (no onion no garlic recipe)
Paneer in white gravy (no onion no garlic recipe)
Paneer is everyone's favourite and paneer in this white gravy is just wow.
When you want something rich yet it has to be without onion and garlic, then try this recipe.
#goldenapron23 #whitegravy #paneer #almonds #noonion #nogarlic #week9
Ingredient
1 tbsp
oil
100 g
paneer
1 tsp
kasuri methi
1 cup
milk
1 tbsp
fresh cream
1/2 tsp
garam masala
Cooking instructions
* Step 1
Start by making a fine paste of soaked and peeled almonds. Keep aside.
Next heat a kadhai with oil. Slightly saute paneer cubes. Next add kasuri methi. Mix. Next add the prepared almonds paste.Mix. Add milk and cook for some time.
* Step 2
Next add fresh cream. Mix well. As it's getting cooked in medium heat, add butter. Add water as needed to adjust consistency.
* Step 3
Next add salt as per your taste and garam masala.
Let it be in slow heat for a minute or two. Give occasional mixing. Then switch the heat off. Delicious no onion no garlic paneer in white gravy.
* Step 4
Goes well with roti, Paratha.
Note: if there is a photo you can click to enlarge it
2 . Paneer Butter Masala
Paneer Butter Masala
Rich and tasty! Goes well with naan/ roti/ rice.
Check out this delicious recipe...
#cookpad #deepawali21 #paneer #curry #gravy
Ingredient
as required
Whole spices
1
onion
1
tomato
1/2 inch
ginger
4-6 cloves
garlic
1/2 tsp
oil
as required
Prepared masala paste
to taste
Salt
1/4 tsp
turmeric powder
1/4 tsp
red chilli powder
1/2 tsp
sugar
1/2 tsp
black pepper powder
3/4 tsp
curry powder
1/2 tsp
garam masala
as required
Sprinkle Kasuri methi
1.5 tsp
heaped stored malai
200 g
sauteed Paneer
200 g
pressed paneer (diced)
1 tbsp
oil for sauteing
as required
water to adjust consistency
Cooking instructions
* Step 1
Take a pan with oil. Heat it. Put whole spices. Next add and saute onion, ginger, garlic, tomato and cashewnuts. As it looses it's rawness. Switch the flame off and let it cool.
As it cools down, grind it into a smooth paste. Strain the masala paste and keep aside.
* Step 2
Next place a kadhai. Heat with oil. Add in the prepared masala paste.
Put salt, turmeric powder, red chilli powder, black pepper powder and sugar.
* Step 3
Let it cook for sometime. Next add curry powder. Let it cook in slow flame.
Meanwhile take stored malai, add milk and grind smooth.
(You can directly add market available fresh cream instead of homemade cream.)
Next in a mixing bowl, take diced paneer, add salt, turmeric powder, red chilli powder and oil. Mix and coat the paneer. Keep aside for resting for 10 minutes.
* Step 4
Next heat a grill tawa with oil. Put the marinated paneer. As you get grill marks, take out.
Now see the masala, must have been cooked. Add the prepared cream into it and mix.
* Step 5
Continue cooking at slow flame till all flavours combine. Now add garam masala and Kasuri methi. Give a nice mix.
It's time to add the sauteed paneer.
* Step 6
Give a gentle mix.
Add water as an when required.
Put a block of butter.
* Step 7
Mix all well. Switch the flame off. Cover and keep for sometime.
Then give a gentle mix and serve hot.... with roti/ paratha/ naan/ rice/ fried rice
* Step 8
Awesomely tasty!!
Note: if there is a photo you can click to enlarge it
3 . Soya chunks korma
Soya chunks korma
Korma has nutty flavour due to blend of nuts and seeds...here is a vegetarian korma recipe where soya chunks is cooked with a paste made with cashewnuts, watermelon seeds and poppy seeds. This paste gives a nice richness to the gravy...
Do try this recipe..
#cookpad #soya #toc4 #COOKEVERYPART #seeds #nuts
Ingredient
1
onion
1 tbsp
ginger garlic paste
10-15
black peppercorns
2
cloves
1/2 tsp
cinnamon powder
2 tsp
posto (poppy seeds)
4-5
cashewnuts
1 tsp
watermelon seeds
1.5 cups
soaked soya chunks
1/2 tsp
cumin seeds (optional)
As required
Prepared masala paste
as needed
Prepared seeds paste
to taste
Salt
1/2 tsp
turmeric powder
1/2 tsp
red chilli powder
1/2 tbsp
coriander powder
1 tsp
curry powder
1/2 tsp
garam masala
as required
Kasuri methi for garnish
as required
Small block of butter
30 ml
Oil
Cooking instructions
* Step 1
Soak the seeds for at least an hour. Then grind it into a smooth paste. Keep aside.
Next as mentioned take ingredients, grind to make masala paste. Keep aside.
* Step 2
Next take water in a vessel. Boil it. Add salt. Add soya chunks and boil it. As chunks become plumpy, switch the flame off. Drain the water. Wash chunks with clean normal water. Squeeze the extra water and keep aside.
* Step 3
Next take a kadhai. Heat it with oil. Splutter cumin seeds. Add the prepared masala paste. Add salt, turmeric powder, red chilli powder, coriander powder and curry powder.
* Step 4
Cook till masala leaves oil.
Into it add the soya chunks. (If you like you can separately add little oil and saute soya chunks little bit.)
* Step 5
Mix well. Add the capsicum. Add little water and cook till capsicum is cooked yet crunchy.
* Step 6
Next add the prepared seeds paste.
* Step 7
Mix and cook. Add a small block of butter.
Let it be on slow flame for sometime.
Sprinkle Kasuri methi. Mix. Add garam masala. Mix. After few minutes, switch the flame off.
* Step 8
Soya chunks in a rich gravy is ready... serve hot with fried rice/ paratha/ naan.
Note: if there is a photo you can click to enlarge it
4 . Chicken Hareesa
Chicken Hareesa
Hareesa is a very delicious and nutritious Arabic Savory porridge mixed with meat and seasoned. It is usually a made with cracked wheat. You can also make this with barley or instant oats. I have made this Hareesa using broken wheat.
Do try this delicious recipe...
#cookpadindia #cppassport #cppUAE
#brokenwheat #chicken #nutritious #toc2
Ingredient
1/2 cup
boneless chicken
90 g
broken wheat
1
bay leaf
1/4 tsp
tsp Shahi Jeera
As needed
Few black peppercorns
1
cardamom
2
cloves
as required
You can add chopped onion
as needed
Water
as per need
Small block of butter
As per taste
Salt
1/2 tsp
black pepper powder
1 tbsp
ghee/ butter
1
onion
1/2 tsp
chicken masala
as needed
Few coriander leaves for garnish
as required
Garnish with birista and dry fruits
Cooking instructions
* Step 1
First mix boneless chicken and salt. Keep it for sometime. Then take a vessel put marinated boneless chicken, shahi zeera, cloves, cardamom, cinnamon stick, black peppercorns, bay leaf and chopped onion. Boil at slow flame. As chicken is cooked and stock is ready, strain and collect the stock.
Next take a pan and dry roast the broken wheat. As you get a nice aroma, add boiled water and let it cook.
* Step 2
After 15 minutes add some more boiled water, continue cooking. Side by side shred the cooked chicken pieces and keep aside.
* Step 3
As the broken wheat has been cooked a bit and become softer, add the prepared chicken stock and shreded chicken pieces.
* Step 4
Add black pepper powder and mix. Continue cooking till the broken wheat has become very soft and totally cooked. Now add some butter and mix.
It's almost done. Now to get a smooth texture, you need to wait and let it cool a bit. Use a hand blender and blend...a smooth hareesa is ready.. cook it for sometime. Check the consistency, add water or chicken stock and adjust to a porridge consistency. Switch the flame off.
* Step 5
Now transfer the hot Hareesa to the serving dish.
Put butter and serve...
* Step 6
You can make a variation in it too...
As you have blended the Hareesa, keep it aside.
Now place a pan, heat it with ghee/ butter. Keep heat low. Add finely chopped onion and saute till brownish. Next add chicken masala and mix. Now add the blended harisa into the tadka and mix well. Check consistency and cook for a minute or two. Switch the flame off, transfer into a serving dish. Garnish with coriander leaves. You can also garnish with birista and dry fruits.
* Step 7
Serve hot and enjoy
Note: if there is a photo you can click to enlarge it
5 . Paneer and spinach pockets
Paneer and spinach pockets
These are crispy baked pockets having paneer and spinach filling.
Do try this for your kids...they can't say no to spinach... will have goodness of both paneer and palak...
#paneer #mysterychallenge #cookpadindia #boxweek14
Ingredient
150 g
maida
1/4 tsp
salt
1 tbsp
oil
as required
Water to knead a tough dough
1 bundle
spinach chopped
150 g
paneer grated
as per taste
Salt
1/2 tsp
sugar
1/2 tsp
black pepper powder
1/2 tsp
mixed herbs
As needed
Small block of butter
As required
Mixed herbs to sprinkle on top
2-3 tbsp
melted butter
Cooking instructions
* Step 1
In a mixing bowl, put maida, salt and mix. Next add oil and rub nicely to give moyen. Now bind and see if you flour forms a crude bind them moyen is fine.
Now add water and knead to make a tough dough.
Cover and let it rest for 15 minutes. After resting dough becomes softer.
* Step 2
Now for filling, take a kadhai, heat oil. Add garlic and saute. Next add the chopped spinach. Saute for sometime. Now add salt, sugar, black pepper and mixed herbs. Give a mix. Now add grated paneer and butter, mix. Let it be on flame till it's moisture is lessens. Much moisture will lead to sogginess of the pockets.
* Step 3
* Step 4
Now take the dough, knead it once again. Cut into large lemon size balls. Roll it thin. Then using pizza cutter cut it into a square. Put the filling on one side and then fold. Seal the sides by brushing water.
* Step 5
Using a fork make design. Make slits on top. Now take a baking tray. Brush butter on it. Place the pockets. Brush butter on the pockets. Sprinkle mixed herbs.
* Step 6
Take it for baking in a preheated oven. Bake at 150 degrees for 20 minutes. Both rods must be on.
* Step 7
* Step 8
Crispy paneer spinach pockets are ready...
Serve with mayo dip and coke...
* Step 9
Indulge sometimes...
Note: if there is a photo you can click to enlarge it
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