Kadai Paneer

My eyes spotted a brand of Malai Paneer, that I have never heard or seen before when I went to Nuts n Spices some days ago.

I immediately grabbed 2 packets for two reasons;

A. I love Paneer and so do my kids

B. And I love Paneer (hahaha)

It was lying in the fridge and when I decided to make Chappathis and Paneer for dinner last night, Amma suggested that I try out her Kadai paneer recipe. I instantly agreed (and it is not always that I agree without a bit of hesitation in my mind). She quickly told me the ingredients to get ready with and the basic steps. And that's how much I wanted her help, so I put on her favourite World War II documentary on Netflix to watch, while Arnav and I took over the kitchen and started to prepare our dinner for the night. 

And just when we got every ingredient ready and got all the pastes done, Amma walks into the kitchen (as if she got a telepathy). She offered to stand by my side and guide me, to fry the ingredients for the right amount of time and not over cook. I agreed without a bit of hesitation, for I did not want to hurt her. And the result of it was the amazing aromatic Kadai Paneer that we all indulged in. 

"A mom is always your first and the best teacher and I have one of the best as well". 

Note: Indiska Paneer was as good as the Shri Mithai Paneer that we normally prefer.

MAIN INGREDIENTS:

400 gms Paneer aka Cottage Cheese

2 Medium onions (Cut into 8 and separate the segments)

1 Large capsicum (Cut into 1 inch squares)

2 Medium tomatoes (Deseed and cut into 1 inch squares)

1 Tbsp Ginger Garlic paste

2 Cardamoms

2 Cloves

1/2 Inch Cinnamon

50 gms Cooking Butter

1 cup Milk

1 cup Water

1/2 cup Fresh Cream

50 ml for frying

Salt to taste

Coriander Leaves for garnishing

400gms Paneer

Cut Paneer

Cut Vegetables, Whole Spices and Fried onion paste

Main Ingredients

Cut Vegetables

INGREDIENTS FOR GRINDING (Fried Onion Paste)

2 Medium sized onion - Fry the onions in some oil until it turns pinkish. Let the mixture cool down and grind to a smooth paste. 

INGREDIENTS FOR GRINDING (MASALA PASTE)

1 Tsp Turmeric Powder

1 Tbsp Red Chilly Powder

1 Tbsp Coriander Powder

1 Tsp Garam Masala

Add some water and grind the above ingredients into a fine paste.

INGREDIENTS FOR GRINDING (TOMATO PUREE)

3 Medium tomatoes

Blanch the Tomatoes and let it cool. Grind well and strain to remove seeds and peel. 

METHOD:

1. Heat a Kadai or Wok, add butter and oil. Fry the whole spices and add the fried onion paste.

2. Fry it for a few minutes. Add the ginger garlic paste and fry until the raw smell is removed. 

3. Add the masala paste and fry for a few minutes.

4. Add the vegetables starting with onion and ending with tomatoes (frying each for a minute)

5. Add in the Tomato Puree and let it cook for a few minutes. 

6. Pour in the milk and water and add salt to taste. Let it cook for a couple of minutes. 

7. Add in the Paneer (Cottage Cheese), mix gently and let it cook for a couple of minutes.  (Adding them as it is without frying retains its softness and taste). 

8. Add the fresh cream and stir it gently. 

9. Garnish with coriander leaves (I did not have any at home so have not done this step during this lockdown period)

Srilankan Style Dal Curry

Its been four plus years since we updated this blog but better late than never. This lockdown period has truly allowed us to dig up old interests and spend more quantitative and qualitative time at home.

Having a mixed ancestry and parentage is advantageous in a lot of ways. One of it is the food. We get to taste different types of food at home. Below is our recipe to make Srilankan Dal Curry. I love it and enjoy it with different vegetable curries to go along with. My mom has earlier posted a similar recipe too with tomatoes though if you like them added.

This is a favourite among all of us at home. In fact, my aunts in Colombo and Canada are amazing cooks too and I can't wait to taste their food again someday soon.

Ingredients: 1 cup Red Lentils / Masoor Dal
7 to 8 nos Shallots sliced
2 to 3 Green Chilly slit
3 to 4 pods of garlic chopped
1/2 cup Thick coconut milk
Mustard and Cumin Seeds for Tempering
3 to 4 Red Chillies for Tempering
1 sprig curry leaves for Tempering
Oil for Tempering
Salt to taste
Water as per need

Method of preparation: 1. Wash the Red Lentils / Masoor Dal in at least three changes of water and until the water is transparent. Soak the lentils for at least half hour.
2. Heat a wok and add the Dal along with the water. Add in the Shallots, Green Chillies, Garlic, Turmeric powder and some curry leave. Stir it well and leave it to cook for 15 - 20 mins.

3. Check if cooked well, add half the coconut milk, salt to taste and half cup of water, stir and leave it to cook again if needed for a few mins.
4. Once cooked, add the balance coconut milk, stir and turn off the flame. For the Tempering: 1. Heat oil in a tiny wok and add the Mustard and Cumin seeds
2. Once it starts to splutter, add in the red chillies and curry leaves
3. Mix the above into the Dal curry

Rava Laddu

This is one of the easiest recipes that can be tried even by someone who has never entered the kitchen for sweet preparation. 

Though I do not find it very sweet, my daughter always feels it can be a bit less sweet. Feel free to work around the recipe a bit to suit your taste buds.

Ingredients: 

1 cup semolina

1½ cup sugar

1 tbsp ghee to roast cashew & raisins

1 tsp cardamom powder

2 tbsp raisins

4 tbsp chopped cashew nuts

½ cup melted ghee

Method: 

1. Roast cashew and raisins in 1 tbsp ghee and keep aside. 

2. Dry roast the semolina and cool. 

3. Mix with sugar and mill. 

4. Mix cardamom powder, cashew nuts and raisins. 

5. Divide into 3 or 4 portions. 

6. Pour hot melted ghee into each portion one by one. 

7. Make Laddus while still hot.

Gulab Jamun

I wonder if there is any household where Gulab Jamun is not a part of their Diwali Sweets. I have always had it on my list and still continues to be because my family enjoys this sweet. 

I personally love it served hot with Icecream even though I am diabetic. I tried the Mini Jamuns and they turned out so yummy.

Ingredients: 

¼ kg khoya

60 gm flour

1 tsp cardamom powder

few raisins

ghee to fry

Syrup: 

3 cups sugar

1 ½ cups water

5 crushed cardamoms

1/8 cup rose water

Method: 

1. Knead khoya lightly and mix with flour. 

2. Add little milk to form into dough if necessary. 

3. Form into small balls or rolls keeping a raisin in to each of them.

4. In the mean while, put sugar to boil in a wide pan with crushed cardamoms. 

5. When syrup boils, add rose water. 

6. Heat ghee and when hot, reduce flame and fry jamuns to brown colour & drop into syrup. in wide open mouthed bowl. 

7. Serve after 8 hours.

Seven cup Burfi

Our Diwali Sweets are never complete without Milk Toffee which is a Srilankan delicacy. The recipe of which has already been updated on our blog. I decided to change that this year and made the Seven cup burfi. 

This is a simple and a yummy sweet and you cannot stop with just one.

Ingredients: 

1 cup gram flour

½ cup plain khoa

½ cup finely scraped coconut

1 cup milk

1 cup ghee

2 tsp cardamom powder

2 ¾ cups sugar

Method: 

1. Grease a 11/9” tray with butter & set aside. 

2. Roast the gram flour until you get an aroma.

3. Keep aside to cool. 

4. Add coconut & khoa to flour & mix well with a ladle. 

5. Heat 1/2 of the ghee in a heavy pan & turn off the fire. 

6. Add the flour mixture & stir briskly. 

7. Mix in the sugar & milk & turn on the flame. 

8. Stir continuously on moderate flame. 

9. When the mixture begins to thicken slightly, start adding ghee little at a time & stir. 

10. When the mixture begins to bubble & leave the sides of pan pour into the tray & smooth. 11. Cut into squares after 5 minutes while still warm.

Murukku (Chakli)

Murukku is no new name in a South Indian household. I always preferred to make Diwali Sweets and Savouries every single year. How much ever I prepare, it gets over within a few days. 

Here is a simple recipe for you all to try and make at home. It is always a delight when we make all these specialties ourselves than buying off the shelf.

Ingredients: 

4 cups ground rice flour

1 cup roasted gram flour/roasted black gram flour

100 gm slightly melted butter

2 tbsp white til seeds

1 tbsp cumin seeds

small piece of hing

salt to taste

oil to fry

Method: 

1. Sieve rice flour, roasted gram flour, til seeds and cumin seeds in a large plate. 

2. Rub in the melted butter. 

3. Soak the asafoetida in 1 cup of water and add salt to taste.

4. Use this water to make the dough. 

5. Take small portions of flour and mix some water. 

6. Pipe the murukkus on greased banana leaves/polythene sheets. 

7. Heat oil and drop few murukkus at a time and fry till golden. 

8. Make murukkus with the remaining flour.

Ribbon Pakoda & Murukku

I am sure for those of you who indulge in Diwali Savouries would also have Ribbon Pakoda as their favourite. It is a delicacy indeed and one can munch on forever. 

Ingredients: 

4 cups ground rice flour

2 cups gram flour

150 gm slightly melted butter
3 tsp chili powder

small piece of asafoetida

salt to taste

oil to fry.

Method: 

1. Sieve rice flour & gram flour. 

2. Add chili powder & rub in the melted butter.
3. Mix asafetida & salt in 2 cups water. 

4. Take small portion of flour to make dough with little water. 

5. Heat oil & fry ribbon murrukkus.