PANEER ACHARI MAST MASALA

Ingredients:

For marination:

 

1.Paneer cubes -200 gms

 

 

 

                     

    2.ginger garlic paste -1 teaspoon

 

 

 

 

 

 

3.Kashmiri chilli powder -1 tablespoon

 

 

 

                     4.Lemon juice- 1 teaspoon

 

 5. Salt - 1/2 teaspoon

 

 

 

                       

   6.olive oil or vegetable oil- 1 teaspoon

 

 

 

 

 

 7.Yoghurt or thick curd - 4 tablespoon

 

 

 

 

 

                                                  

            8. Capsicum yellow,green and red-chunks of quarter of each.

 

Ingredients:

For gravy or masala:

1.olive oil or vegetable oil - 1 tablespoon

   

 2 . Kashmiri red chilli powder -1 teaspoon

 

 

 

 

 

 

3.Cumin seeds-1 teaspoon

 

 

                      

 4.Hing or asafoetida- 1/4 tsp

 

 

 

 

 

5. Chopped onion- 1 no.

                                 

 6.gingergarlic paste -1 teaspoon

 

7.Tomato puree -2 tablespoon or tomato paste of 2 tomatoes

 

 

 

8.Corn flour- 2 teaspoon(or all purpose flour)

 

7.Coriander powder- 1 teaspoon

 

8.Garam masala powder - 1 teaspoon

 

 

9.Jeera or cumin seed powder - 1 teaspoon.

           

  10.Amchur or dry mango powder - 1 tablespoon

 

 

 

 

11.salt - 1 teaspoon

 

 

 

 

              12.green chilli -1(add more if you want it more spicy)

 

 

 

 

Method of preparation:

1.First marinate the paneer and capsicum chunks with   youghurt or thick curd,gingergarlic paste,kashmiri chilli powder,lemon juice,salt and oil.

Marinated Paneer and capsicum chunks

2.Now keep this marinated paneer in the fridge for half an hour.

3.After an hour take the marinated paneer with capsicum .

4.In a Kadai add 2 teaspoon of oil and place the marinated mixture and saute or shallow fry for 5 to 10 minutes till they turn in golden colour.

Paneer,capsicum frying

5.Now keep the fried paneer and capsicum aside.

6.Now for preparing gravy ,place a kadai in the stove.Pour the same oil used for shallow frying paneer mixture.

7.Now add cumin seeds.After it splutters add the red chilli powder.

8.Add hing or asafoetida,chopped oninon,garlic paste,green chilli,tomato puree one by one.

9.Now mix the cornflour with 1 tablespoon of water to make a paste and pour inside the kadai for thickening of gravy.

10.Now add the coriander powder,jeera powder,garam masala powder,amchur powder..

11.After the tomato leaves oil and the gravy is red enough add the fried paneer capsicum mixture.

12.Serve it by decorating with coriander leaves.

NOMBU KANJI

Ingredients:

1.Broken raw rice(1/4th cup)

 

 

 

 

 

 

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2.Broken green gram-moong dal(1/4thcup)

 

 

 

 

 

3. Mutton Keema-100 gms(Vegetarians can replace this with carrot,beans and peas)

 

 

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                                    4.Chopped Onion-1

 

 

 

 

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5.Chopped Tomato- 1

 

 

 

 

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6.Fenugreek seeds(methi seeds)- 1 teaspoon

 

 

 

 

 

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7.Coriander Leaves - 10 twigs

 

 

 

8.Pudina Leaves - 10 twigs

 

 

 

9.Coriander powder -1 tablespoon

 

 

 

 

 

10.Salt - 1 tablespoon or as per taste

 

 

 

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11.Curd -1 tablespoon

 

 

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12.Garlic cloves - 5 numbers

 

 

 

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13. Lemon -1/2 juice

 

 

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 14.Coconut milk - 2 tablespoon

 

15.Olive oil or any other vegetable oil(2 teaspoon)

 

16.Green Chilli -1 or 2 in no.(as per your taste)

 

 

 

 

 

17.Ginger garlic paste _1 teaspoon

 

 

 

 

18. Cumin seeds -1/2 tsp

 

 

 

 

  19. Garam masala powder -1 tsp

 

 

Method of Preparation:

1.Place the cooker on the stove and heat for a while.

2.Pour 2 tsp of oil .Season it with fenugreek seeds,cheeraq seeds,green chillis,garlic cloves,coriander powder and garam masala powder.

3.Add chopped onion and saute for 5 minutes.Add gingergarlic paste.Saute for few minutes.

4.Now add the chopped tomato.Saute for few minutes.

5.Now add the keema or vegetables.

6.Add the curd,broken rice,broken green gram.

7.Now add the coriander and pudina leaves.

8.Pour the coconut milk ,lemon juiceand add 4 to 5 litres of water.

9.Add salt as per your taste.

10.Now close the cooker and wait for 2 to 3 whistles.

Now your Nombu Kanji is ready to serve.Very healthy and filling ,body coolant during Fasting times.

                              Here you go...

MUTTON KEEMA FRIED WANTONS

Ingredients:

                                               

                                           

Wanton skins

 

 

     1.Wanton Skins packet

     

2.   1 egg ,pour it 1/4 cup of water,beat well (egg wash)

 

 

For Filling:

  

 

  3. One finely chopped onion.

 4.Mutton keema 1/4 th kg(vegetarians can replace this vegetables)

 

 

 

 

 

 

     5.Ginger garlic paste(1 teaspoon)

 

         6.Maggie liquis seasoning sauce(you can replace this with fish or oyester sauce as per taste) 1 teaspoon

 

7. Soya sauce(1 teaspoon)

 

 

 

 

 

        8.cornflour(1 tablespoon)

  9.White pepper powder(1 tablespoon)

10 .salt (1 teaspoon or as per taste)

Method of Preparation:

1. First of wall wash Mutton keema well,add 1 teaspoon gingergarlic paste and a pinch of turmeric powder.Cook in a cooker for 1 whistle with a little water.

2.Strain the keema mixture and keep it separate.

3.You can use the filtered water and use as soup.

4.Now take a bowl,put the boiled mutton keema,add chopped onion,corn flour,soyasauce,maggie sauce,white pepper and salt.Mix well.

Mutton Keema wanton filling

5.Wanton Making:

Step 1.Take 2 wanton skins.Place them on a clean and dry plate.

 

wanton skins

 Step 2. Brush on the upper side of wanton skins with egg wash with food brush.

 

Step 3: Place a teaspoon of Keema mixture in the centre of the wanton skins.

 

Step4.Fold the bottom ends of the wanton skin to close and meet the upper ends of the wanton.

Step 5.Now bring the two corner of the upper fold together and overlap them and press tightly so that the filling doest not come out.

 

Step 6.Wrap all the wanton skins till the keema mixture is available.

 

Now the wantons are ready to fry in oil.

Step 7.Preheat oil and fry wantons in low heat.Fry them till both sides are brownish and crispier.

Serve the hot and crispy Mutton Keema fried wantons with tomato sauce.

Here you go...