Showing posts with label masala. Show all posts
Showing posts with label masala. Show all posts
Cauliflower masala curry Introducing the Non vegetarian flavors to the vegetarians
Monday, May 12, 2014
Cauliflower is my all time favorite vegetable. When ever Im tired or not in a mood to cook, Ill put cauliflower in my refrigerator to work. It is because it cooks fast and tastes wonderful. I personally like cauliflower manchuria very much, since it is a deep fried food I prepare it occasionally. My hubby who is not a big fan of manchuria also began to like this recipe. Now coming to the cauliflower masala recipe, this is for those people who started practising vegetarianism and carve for non vegetarian flavors. It is a rich flavorful and spicy curry prepared almost in a similar way you prepare chicken curry in Indian style.
CLICK HERE TO VIEW CALORIE CHART
Ingredients:
Cauliflower separated to medium size florets-2cups
Green peas-1/4cup
Grind 1tbsp of dry roasted Corianded seeds+ 1/2tbsp of cumin seeds dry roasted + 2 tbsp of dry coconut dry roasted+ 2pods of Garlic
Garam Masla-1/4tbsp
Ginger garlic paste-1 and 1/2 tbsp
Salt to taste
Turmeric-1/4tbsp
Red chili powder-1tbsp or to taste
Yogurt/curd-2tbsp
Tomatoes finely chopped-1 cup
oil-4tbsp
Green chili - finely chopped
Onion-1/2cup Finley chopped
Coriander/cilantro leaves Finley chopped
Method:
Heat 4tbsp of oil in pot/thick bottom non stick pan. Add onion and green chili and saute them till they are nice and transparent. Then add turmeric, ginger garlic paste, coriander seeds grind mixture, garam masala, red chili powder and mix well. Cook till the raw smell of ginger garlic paste goes away. Now add the cauliflower and green peas and mix well. Add 1cup of water and mix well. Cook this mixture under high flame for 10min and medium flame for 10 min while stirring in between. Then add tomatoes, yogurt and salt. Mix well and cook under medium flame till all chicken is well cooked. Check for taste and adjust it. If it is too spicy then add 2tbsp of lemon jucie. Finally garnish with cilantro and serve hot with bagara/pulav/rice/roti. Hope you like my recipe.
CLICK HERE TO VIEW CALORIE CHART
Cauliflower separated to medium size florets-2cups
Green peas-1/4cup
Grind 1tbsp of dry roasted Corianded seeds+ 1/2tbsp of cumin seeds dry roasted + 2 tbsp of dry coconut dry roasted+ 2pods of Garlic
Garam Masla-1/4tbsp
Ginger garlic paste-1 and 1/2 tbsp
Salt to taste
Turmeric-1/4tbsp
Red chili powder-1tbsp or to taste
Yogurt/curd-2tbsp
Tomatoes finely chopped-1 cup
oil-4tbsp
Green chili - finely chopped
Onion-1/2cup Finley chopped
Coriander/cilantro leaves Finley chopped
Method:
Heat 4tbsp of oil in pot/thick bottom non stick pan. Add onion and green chili and saute them till they are nice and transparent. Then add turmeric, ginger garlic paste, coriander seeds grind mixture, garam masala, red chili powder and mix well. Cook till the raw smell of ginger garlic paste goes away. Now add the cauliflower and green peas and mix well. Add 1cup of water and mix well. Cook this mixture under high flame for 10min and medium flame for 10 min while stirring in between. Then add tomatoes, yogurt and salt. Mix well and cook under medium flame till all chicken is well cooked. Check for taste and adjust it. If it is too spicy then add 2tbsp of lemon jucie. Finally garnish with cilantro and serve hot with bagara/pulav/rice/roti. Hope you like my recipe.
Restaurant Style Paneer Tikka Masala
Friday, April 11, 2014
This is an fail proof restaurant paneer tikka masala recipe shared by restauranter and very good friend of mine. He was generous enough to share his restaurant secret recipe with me. I followed the recipe exactly and it turned out excellent.
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| Paneer Tikka Masala |
Ingredients
Paneer- 250 gms
Onion- 4 nos
Tomato- 5 nos
Thick curd- 1 cup
Ginger and garlic paste- 1 tbsp
Kasoori methi- 2 tsp
Garam masala- 1 tsp
Red chilli powder- 3 tsp
Kashmiri red chilli powder- 2 tsp
Coriander powder- 2 tsp
Cumin powder- 2 tsp
Turmeric powder- 1/4 tsp
Kuskus/ poppy seeds- 2 tsp
Cashew nuts- 10 nos
Sugar- 1 tsp
Cardamom- 3 nos
Cloves- 3 nos
Cinnamon- 1" stick
Coriander leaves- few
Oil required
Salt to taste
.JPG) |
| Paneer Tikka Masala Restaurant Style |
Method
In a large bowl whisk curd along with salt, ginger and garlic paste, 1 tsp garam masala, 1 tsp red chilli powder, 1 tsp kashmiri red chilli powder and 1 tsp oil. Add paneer cubes to this and marinade for 2 hours.
Grind onions to fine paste.
Blanch tomatoes in hot water for 10 mins, remove and discard its skin and grind to puree. Lightly roast the kuskus and grind along with cashew nuts to smooth paste.
Add marinated paneer pieces along with its marination to a pan and fry until curd marination reduces in quantity.
In another pan heat about 1/4 cup oil, add cardamom, cloves, cinnamon and fry for few secs. Now add ground onion and sugar, fry until onion paste is lightly browned and oil separates on sides of pan.
In a small bowl mix 2 tsp coriander powder, 2 tsp red chilli powder, 1 tsp kashmiri red chilli powder with little water.
Add this mixture to the onion paste and add crushed kasoori methi, fry for few mins. Now add ground tomato paste, cook for another few mins and add salt, stir well the gravy.
Add ground cashew- kuskus paste to the gravy and cook until oil separates from gravy.
Now add the curd marination dried paneer pieces to gravy, mix well and cook for few more mins.
Finally garnish with coriander leaves and serve hot restaurant paneer tikka masala with nan, poori or jeera rice.
Grind onions to fine paste.
Blanch tomatoes in hot water for 10 mins, remove and discard its skin and grind to puree. Lightly roast the kuskus and grind along with cashew nuts to smooth paste.
Add marinated paneer pieces along with its marination to a pan and fry until curd marination reduces in quantity.
In another pan heat about 1/4 cup oil, add cardamom, cloves, cinnamon and fry for few secs. Now add ground onion and sugar, fry until onion paste is lightly browned and oil separates on sides of pan.
In a small bowl mix 2 tsp coriander powder, 2 tsp red chilli powder, 1 tsp kashmiri red chilli powder with little water.
Add this mixture to the onion paste and add crushed kasoori methi, fry for few mins. Now add ground tomato paste, cook for another few mins and add salt, stir well the gravy.
Add ground cashew- kuskus paste to the gravy and cook until oil separates from gravy.
Now add the curd marination dried paneer pieces to gravy, mix well and cook for few more mins.
Finally garnish with coriander leaves and serve hot restaurant paneer tikka masala with nan, poori or jeera rice.
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| Paneer Tikka Gravy |
Masala Buns Vegetable Stuffed Buns
Saturday, March 8, 2014
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| Masala Buns |
Ingredients for Bun
Flour- 5 3/4 cups( 700 gms)
Salt- 1 tsp
Butter- 30 gms
Sugar- 2 tsp
Warm Water- 1 cup
Warm Milk- 3/4 cup
Dried active yeast- 2 tsp
Egg white( beaten)- 1 no( for egg wash)
Ingredients for Vegetable Stuffing
Potato large( chopped)- 1 no
Carrot medium( chopped)- 1 no
Beans or Capsicum( chopped)- 1/2 cup
Peas- 1/2 cup
Red chilli powder- 1 tsp
Garam masala powder- 2 tsp
Turmeric powder- 1/4 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil- 1 tbsp
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| Vegetable Stuffed Buns |
How to make Vegetable Stuffing
Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.
Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.
Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.
Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.
Set the vegetable stuffing aside and allow to cool.
How to make Buns
Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.
Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.
Turn the dough on to a floured table and knead thoroughly for about 10 mins.
Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.
Once the dough is raised, divide the dough into equal sized balls.
Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).
On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size).
Brush the top of the stuffed doughs with egg wash.
Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.
Place the Masala Buns on wired rack and allow to reach room temperature.
Serve the Masala Buns as snack or for breakfast.
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