Honey Grilled Paneer Chettinad

 Honey Grilled Paneer Chettinad

Ingredients For Chettinad Masala :-

Tej Patta - 1

Moti Elaichi - 1
Choti Elaichi - 3
Saunf - 1tsp
Kaju - 4-5
Grated Coconut - 3tbs
DalChini - 1 Small Stick
Jeera - 1tsp
Haldi - 1/2tsp

Salt - 1/2tsp

Sukhi Lal Mirch - 2-3

 Oil - 2tbs

Method For Chettinad Masala:-

Take a pan heat oil add all dry ingredients roast them for 2-3mins then grind it and make a paste u can add lil bit oil and keep aside.

 Ingredients For Gravy :-
Onion - 2 Medium
Tomato - 3 Medium
Ginder Garlic Paste - 1tsp
Oil - 2tsp
Cream - 1tsp
Salt As Per Your Taste

Grilled Paneer

Cut Paneer And Apply Some Chettinad Masala And Lemon Juice Marinate It And Give It Rest For 20Mins Then Take A Grill pan Add Some Oil And Grill Your Marinated Paneer From All Sides

Method:-

• Heat oil in a pan add chopped onions and saute them untill they turn golden brown
• then add tomato paste and cook it on a low flame untill they leaves oil
• Then Add Chettinad Masala Mix It Well And Cook It For 10-12mins on a low flame or untill they cooked well And Add Kassuri Methi
• Then add cream and mix it well cook it for 5mins on low flame 
• Then Add Grilled Paneer And Add Some Dabur Honey

NAWABI CHAAP

Nawabi Chaap

Ingredients:-

Onion - 3 Medium

Cream - 3 tbs
Curd - 1/2 Cup

Tej Patta - 1

Moti Elaichi - 1
Kassuri Methi - 1tsp

Elaichi Powder - 1/4 tsp

Dalchini Powder - 1/2 tsp

Jeera - tsp
Salt As Per Taste

Red Chilly Powder - 1 tsp

Coriander Powder - 1 tsp

Garam Masala - 1/2 tsp

Adrak Lehsun Paste - 1/2 tsp

Oil - 2-3 tsp
Butter - 25Gram

Method:-

• Heat Oil in handi add butter then add a Pinch of Dalchini Powder, Jeera, Tejpatta, Moti Elaichi And Elaichi Powder And Mix It Well Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Chopped Chaap Mix It Well And Cook it On Low Flame Untill Its Leave Oil.
• Add Spices- Namak, Lal Mirch, Coriander Powder and Haldi Cook It On Low Flame Untill Its Leave Oil.
• Then Add Curd And Cover it And Let it be cook on low flame for 15-20,mins

• Then Add Kassuri Methi And Cream Mix It Well And Again Cover it And Cook In On Low Flame For 15-20mins
• Thats it Add Garam Masala Mix It And Serve Hot With Onion Rice or Naan, Chapati

 

 

PUNJABI CHOLE

 Punjabi Chole With Kulche

Ingredients 
White Chole - 250Gram (Soaked With 2Tbs of Chai Patti Or Sukhe Avle Over A Night )

Paneer - 100Gram (Chopped)
Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
MDH Chole Masala - 2tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Amchur Powder - 1tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 

First You Need To Boil Chole So Take A Pressure Cooker Add Chole And Lil Bit Salt Pressure Cook It Well And Keep Aside

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Boiled Chole And Mesh It Litle Bit And Mix It Well Add Water (1Glass) And Cook It On A Low Flame.
• Then Add Paneer And Mix It Well Add MDH Chole Masala And Mix It Well Cook it On Low Flame For 8-9mins
• Add Hara Dhaniya And Garam Masala And Litle bit Amchur. Serve Hot With Kulche
• Garnish It With Slicly Cut Adrak And Lemon.

MATAR PANEER

 Matar Paneer

Ingredients 
Paneer - 250-300Grams
Matar - 200Gram

Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 
Kassuri Methi - 1/2tbs (Crushed)

First You Need To Cut Paneer and Shellow Fry Paneer And Dip In A Warm Water And Keep Aside.

Method:-

• Heat Mustad Oil in a Pressure Cooker add a Pinch of Dalchini Powder, Jeera Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Kassuri Methi And Cook It Untill Masala Leaves oil.
• Then Add Matar And Mix It Well Add Water (1Glass) And Pressure Cook It On A High Flame for 2 Whistle.
• Now Open Cooker Mix It Well And Add Shellow Fried Paneer Mix It Well Add Garam Masala And Hara Dhaniya.
• Pressure Cook It For 2 Whistle And Serve Hot With Rice Or Chapati

Tip - I Always Shellow Fried Paneer And Dip In A Warm Water So Paneer Will Never Break And Becomes Soft.

DAL MAKHANI

Dal Makhani

Ingredients:-

Onion - 3 Medium

Tomato - 3 Medium

Cream - 2 tbs

Tej Patta - 1

Moti Elaichi - 1

Elaichi Powder - 1/4 tbs

Dalchini Powder - 1/2 tbs

Salt As Per Taste

Red Chilly Powder - 1 tbs

Coriander Powder - 1 tbs

Garam Masala - 1/2 tbs

Adrak Lehsun Paste - 1/2 tbs

Mustad Oil - 2-3 tbs

First You Have To Boiled Kaali Daal And Mesh it Almost 40% And Keep Aside.

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well Cook It On A Low Flame Untill Onion Tomato Masala Leaves Its Oil 
• Then Add Kaali Dal(40%) Meshed mix it Very Well And Add Cream And Mix It Cook It On A Low Flame For Atleast 12 - 15 Min.
• Thats it Add Garam Masala Mix It And Serve Hot With Onion Rice or Naan, Chapati

RAJMA

Rajma

Ingredients 
Rajma Chitra - 250Grams (Soaked Over A Night Or Atleast 6Hours)

Onion  - 3 Medium

DalChini Powder - 1/2 tbs
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/4 tbs
Garam Masala - 1/2 tbs
Adrak Lehsun Paste
Tomatoes - 3 Medium 
Mustad Oil - 3 tbs 
Kassuri Methi - 1/2tbs (Crushed)

First You Need To Boil Rajma So Take A Pressure Cooker Add Rajma And Lil Bit Salt Pressure Cook It Well And Keep Aside

Method:-

• Heat Mustad Oil in handi add a Pinch of Dalchini Powder Then Add 3 Medium Finely Chopped Onions.
• Saute Them Untill They Turn Golden Brown Then Add Ginger Garlic Paste Mix It Well Untill Its Leave Oil.
• Add Spices- Haldi , Namak, Lal Mirch, Coriander Powder And Cook It On Low Flame Untill Its Leave Oil.
• Then Add Tomatoes Slowly Slowly I Mean If U have 1 Bowl Of Tomato Pure Then Add In A Small Batches (4 Batches) Mix It Well 
• Then Add Kassuri Methi And Cook It Untill Masala Leaves oil.
• Add Boiled Rajma And Mesh 25% Rajma And Mix It Well Add Water (1Glass) And Cook It On A Low Flame.
• Then Add Hara Dhaniya And Garam Masala And Serve Hot With Rice

DUM KALI MIRCH PANEER

Dum Kali Mirch Paneer

Ingredients-

Paneer - 250gram

Onions - 4 Medium (Slicely Cut)

Curd - 250gram 

Salt To Taste

Red Chilly Powder - 1Tbs

Coriander Powder - 1Tbs
Kali Mirch Powder - 1Tbs

Jeera Powder - 1Tbs

Dalchini Powder - 1/4Tbs

Pudhina Powder 1/4Tbs Or Pudhina Patte ( 3-4)

Garam Masala - 1Tbs

Hara Dhaniya - 1Tbs (Chopped)
Adrak Lehsun Paste - 1Tbs

Oil For Curry - 1 1/2Tbs

Oil For Paneer Fry - 2Tbs
Cream - 4-5Tbs

Method-

• Take A Pan or Kadai Heat Oil Add Onions And Saute Them Untill They Turn Golden Fry.
• Then Put Ur Golden Fry Onions Into Grinder And Add Litle Bit Water And Make A Thick Paste.
• Now Take A Another Pan Heat Oil And Add Paneer Cubes And Shellow Fry Untill They Turn Golden And Then Transfer Into Tissue Paper

• Now Take Pan Heat Oil Add Onion Paste Cook It On A Low Flame Add Adrak Lehsun Paste Mix It Well 
• Then Add Spices -Red Chilly Powder , Salt , Coriander Powder , Jeera Powder , Dalchini Powder Mix It Well Cook it For 3 to 5 mins On Low Flame
• Then Add Curd Mix It Well Cook It On Low Flame For 6 to 7Mins Then Add Litle Bit Water Cook It On Low Flame For 3Mins 
• Then Add Cream Mix It 
• Then Add Shellow Fried Paneer Cubes , Pudhina Patte , Hara Dhaniya And Kali Mirch Powder Switch Ur Gas On Sim
• Now Its Time For Dum Cooking For 10Mins With The Help Of Foil Paper Cover Ur Pan And Dum It Just Like I Did
  
  • Switch Off Ur Gas After 10Mins And Ope It After 15 - 20Mins
  • Serve Hot With Onion Rice Or Laccha Paratha
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Matter Paneer Mushroom

Matter Paneer Mushroom

Ingredients
Matter - 1 Cup
Paneer - 200Gram
Mushrooms - 1Pack
Onion - 3 Medium
Tomato - 3 Medium
Mustad oil - 2tbs
Ginger Garlic Paste - 1tbs
Red Chilly Powder - 1tbs
Salt To Taste
Turmeric Powder - 1/2 tbs
Coriander powder - 1tbs
Garam Masala - 1/2tbs
Curry Masala/Chicken Masala - 1tbs(Optional)
Hara Dhaniya - 1tbs Chopped
DalChini Powder - 1/2tbs
Elaichi And Saunf Powder - 1/2tbs

Method:-

• Take A Pressure Cooker Heat Mustad Oil Add finely chopped onions add Dalchini Powder, And lil bit salt mix it well and saute them untill they turn golden brown
• Now Add Spices - Red Chilly Powder , Salt , Coriander Powder, Saunf And Elaichi Powder , Turmaric Powder And Curry/Chicken Powder Mix It Well untill its leave oil 
• Now Add Tomato Pure Slowly Slowly I mean if u have 1Cup Pure Add into small batches and mix it well cook it on medium flame untill its leave oil 
• Now Add Matter, Mushrooms And Paneer Cubes Mix It Well Add Water And Cook It For 5-7Mins On Medium Flame And Then Pressure Cook For 8-10Mins On Low Flame 
• When Its done open Pressure Cooker And Add Garam Masala And Hara Dhaniya Serve hot With Rice Or Chapati

Chatpati Soya Chaap Masala

Chatpati Soya Chaap Masala

Ingredients

Onion  - 3 Medium
Tej Patta - 1

DalChini Powder - 1/2 tbs
Pinch Of  Elaichi 
Jeera - 1/2 tbs
Red Chilli Powder - 1tbs
Salt To Taste 
Coriander Powder - 1tbs
Haldi - 1/2 tbs
Garam Masala - 1/2 tbs 
Tomatoes - 4 Medium 
Mustad Oil - 4 tbs
Cream - 1tbs
Soya Champ - 8 - 10 Pc 
Amchur - 1tbs 
Lemon - 1pc

Method -  

• Heat Mustad Oil in handi add a pinch of dalchini powder add a pinch of ilaichi powder then add 3 medium finely chopped onions saute untill they turn golden brown 
• Then add ginger garlic paste mix it well untill its leave oil then add soya champs and mix it well 
• Then add spices - haldi , namak , lal mirch and dhaniya powder mix it well then add tomato pure add it in 3 or 4batches and mix it well on high flame cook it for 5 to 7mins 
• then Add litle bit cream or malai and cook it untill its leave oil 
• Then Add amchur and lemon juice mix it well and garnish it with hara dhaniya its done

Tip - Onions ko saute karte time add 1tbsp salt its take less time to make the onions golden brown

Aloo Matter Mushroom Curry

Aloo Matter Mushroom Curry

Method:-

• Heat oil in a Pressure Cooker. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden 
• Add Spices - Haldi , Namak, Lal Mirch , Dhaniya Powder Mix It Well Cook It For 5 min on a low flame 
• Then add Aloo Mix It Well And Pressure Cook it For 3 to 4 Whistle on high flame Open Cooker And Mash All Aloo And then Add Matter And Mushrooms Mix It Well 
• Then add tomato pure and cook it for 5mins add water and pressure cook it  for 10mins on low flame 
• Then open it and add hara dhaniya and garam masala and cook it on low flame for 2 - 3 mins thats it serve hot with laccha paratha or plain rice

Paneer Makhani

Paneer Makhani

Step 1

Apply Some Cuts On Tomatoes And Make A Onion Paste 

Step 2

Take A Pan Heat Butter Or Oil Add Cumin Seeds And Onion Paste And lil Bit Sault Saute Them Untill Its Golden Brown 

Step 3

Peal Tomato And Make A Fine Pure 

Step 4

Now Add Ginger Garlic Paste And Mix It Well

Step 5

Now Add Tomato Pure And Mix It Well Then Add Spices - Turmeric Powder , Sault , Red Chilly Powder , Coriander Powder And Readymade Curry Powder (Its Optional I Didn't Add) Mix It Well And Cook it Untill Its Leave Its Oil

Step 6

Crush Some  Kasuri Methi And Mix It Well And Cook It Unitill Its Leave Oil

  Step 7

Add Paneer Cubes And Some Fresh Cream Mix It Well And Cover It For 10Mins Cook It On A Low Flame

Step 8

Add Some Garam Masala Butter And Garnish It With Some Cream And Hara Dhaniya Thats It Serve Hot With Rice Or Butter Naam

Grilled Mutter Paneer With Laccha Paratha

Grilled Mutter Paneer With Laccha Paratha

First We Have to Make Grilled Paneer 

Heat oil in a Grilled Pan Add Paneer

When they begin to change colour turn it and cook it from both side

Now Soak Grilled Paneer In A Warm Water

Lets Start To Make A Gravy

 Heat oil in a Pressure Cooker. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden Add Spices - Haldi , Namak, Lal Mirch , Dhaniya Powder Mix It Well Cook It For 5 min on a low flame then add tomato pure and cook it then add mutter and cook it for 2 whistle on high flame then open it and add grilled paneer and add hara dhaniya and garam masala and cook it on low flame for 2 whistle thats it serve hot with laccha paratha

 

Din Sawera

 Din-Sawera

 First U Have To Make Ur Pakora's

Take A Bowl Grat Paneer Add Spices - Namak , Lal Mirch , Chaat Masala And Garam Masala And lil Bit Corn Flour it help u to Make Round balls Just Like i made 







Now Take Another Bowl Add Besan And Water Then Spices , Namak , Lal Mirch And Garam Masala Mix It Well And Coat Ur Paneer Balls In Besan batter And Fry Them Just Like i did






Now its Time To Make Gravy

Boiled Palak And Soak It in a Ice Water for 5 to 10mins it helps to maintain green colour of palak then grind it and make a paste

 Heat oil in a Handi. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden Add Spices - Haldi , Namak, Lal Mirch , Dhaniya Powder Mix It Well Cook It For 5 min on a low flame then add tomato pure and cook it for 10 to 12min on a low flame untill they cooked well and leaves oil then add Palak Paste Mix it Well And Cook it for 15mins on low flame then add ur pakora's and some fresh cream mix it and serve hot 

LAUKI KOFTA

 Lauki Kofta
 

Take Bowl Add 1.5 Or 2 Cups Of Besan Add Grated Lauki Then Add Spices - Haldi , Namak , Garam Masala , Lal Mirch And Dhaniya Powder And lil Bit Oil Mix Well U Can Add Coconut Powder Also Its Just For Extra Flavour (Optional ) 

Now Greece Ur Hands With Oil And Make Small Balls                     

Heat Oil In Kadai And Fry Them Untill They Cook Well On a Low Flame

Just Like This Once Its Done Drain All the Oil By Putting Them on a Tissue Paper

Method
Heat oil in a Handi. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and litle bit salt then sauté till golden Add Spices - Haldi , Namak, Lal Mirch , Dhaniya Powder Mix It Well Cook It For 5 min on a low flame then add tomato pure and Crush Some Kassuri Methi And Malai Mix Well And Cook it for 10 to 12min on a low flame untill they cooked well and leaves oil then add Kofta's And Mix It Well Add 1 Cup Of Water And Cook It On a low flame untill its done then garnish it with some freshly chopped hara dhaniya or coconut powder