Pakashastra

Pakashastra

Monday, September 28, 2015

Paneer Tikka Masala

Serves: 6



Ingredients:

For Spice Mix: (makes more than required for this recipe, store for use in other recipes)

Cinnamon - 2" stick
Cardamom seeds - 1 1/2 teaspoons
Clove - 20
Star Anise -1
Peppercorns - 2 teaspoons
Cumin - 1 teaspoon

For Marinade:

Paneer, cubed - 600 grams
Curd/Yogurt - 1/4 cup
Cumin Powder  - 1/2 teaspoon
Coriander Powder - 1 1/2 teaspoons
Red Chili Powder - 1 tablespoon
Salt - 1 teaspoon
Nutmeg Powder - 1/8 teaspoon
Cinnamon Powder - 1/8 teaspoon
Cardamom Powder - 1/4 teaspoon
Lemon Juice - 1 teaspoon
Oil - 1 tablespoon

For Gravy:

Oil - 2 teaspoons + 1 teaspoon
Onions - 2
Tomatoes - 2
Red Bell pepper - 1 small
Ginger - 1" long piece
Garlic Cloves - 5
Cashew Nuts - 8
Turmeric Powder - 1/4 teaspoon
Butter - 2 tablespoons
Green Chili - 2
Ginger Garlic Paste - 1 1/2 teaspoons
Nut meg Powder - 1/8 teaspoon
Paprika Powder  - 2 teaspoons (optional - for bright red color, this does not add much hotness)
Red Chili Powder  - 2 teaspoons
Salt to taste
Sugar - 2 teaspoons
Spice Mix - 1 1/2 tablespoons
Kasuri Methi - 3 tablespoon


Other:

Onion - 1
Green Bell Pepper - 1 small
Red Bell Pepper - 1 small


For Garnishing:

Coriander Leaves, chopped

For Aids:

Skewers - 8

Method:

  1. Dry roast all the ingredients for spice mix until a nice aroma comes out. Take care not to burn them. Set aside to cool down to room temperature.
  2. Once cooled, blend them into fine powder.
  3. Slice 2 onions, garlic cloves and ginger.
  4. Chop 2 tomatoes and 1 red bell pepper.
  5. Except paneer cubes, whisk together all the ingredients thoroughly to prepare the marinade. 
  6. Add paneer cubes and set it aside, covered for 30 minutes.
  7. Meanwhile, heat 2 teaspoons of oil in a pan.
  8. Add onion slices and saute for a minute.
  9. Add garlic and ginger slices. Saute until onion turns translucent in color.
  10. Add chopped tomatoes, turmeric powder and cashew nuts. Saute until tomatoes turn soft and mushy. Turn off the flame and let it cool down.
     
  11. Arrange all the marinated paneer cubes in the skewers, leaving half a centimeter gap between each cube.
  12. Place the skewers on a grill or a heated griddle and roast them slightly on all the sides by turning the skewer.
  13. Meanwhile, cut 1 red bell pepper, 1 green bell pepper and onion into 1" squares. Toss them into the remaining marinade mix. Mix well.
  14. Mince green chilies, set aside
  15. When the paneer cubes are roasted on all sides, pick the onion, red and green bell pepper squares and roast them on both sides on the same grill or griddle. Keep aside.
  16. Grind the sauteed onion+ tomatoes mixture into a smooth puree. Keep aside.
  17. Heat 1 teaspoon oil in a pan.
  18. Add butter.
  19. When the butter melts, add minced green chili. Saute for a minute.
  20. Add ginger garlic paste, saute until the raw smell disappears.
  21. Now add nutmeg powder and spice mix. Saute for a few seconds.
  22. Add the onion+tomato puree. Mix well.
  23. Add turmeric powder, red chili powder, paprika powder, sugar and salt. Cook for 5-7 minutes.
  24. Crush kasoori methi between your palms, add it to the cooking gravy. Cook for a minute.
  25. Add grilled paneer cubes, red and green bell peppers and onions. Mix well, cook for 2-3 minutes.
  26. Turn off the heat.
  27. Garnish with coriander leaves.
  28. Serve.

Saturday, September 19, 2015

Basundi

Serves: 6



Ingredients:

Whole Milk - 1500ml
Sugar -  1/2 cup
Saffron - 7 to 8
Cardamom Powder - 1/2 teaspoom
Nutmeg Powder - 1/8 teaspoon
Pistachios, roasted and slivered - 2 tablespoons
Almonds, roasted and slivered - 2 tablespoons
Cashew nuts, roasted and chopped - 2 tablespoons
Chironji Seeds- roasted - 2 tablespoons
Salt a pinch


Method:

  1. In a large thick bottomed deep pot, take milk and bring it to a boil. 
  2. Lower the flame to minimum and let it simmer until it reduces to half the quantity. Keep stirring the milk to avoid the protein layer (cream layer) forming on top and on the sides of the pot (this is the hardest task!). Keep removing the layers as they are formed, you can use it later for some gravies.  I prefer basundi without any pieces of the cream layer. If you like to have the pieces of cream layer, then let it simmer; stir occasionally. 
  3. Add sugar and let it simmer for 5 minutes.
  4. Now add saffron, nutmeg and cardamom powder. Simmer for another 7-8 minutes. Turn off the flame.
  5. Add slivered pistachios, almonds, chopped cashew nuts and chironji seeds.
  6. Add a pinch of salt, stir well. Allow it cool down to temperature.
  7. Refrigerate for 5-6 hours atleast or until served.



Tuesday, September 8, 2015

Garlic Pickle




Ingredients:

Garlic - 1 kilogram
Groundnut/Canola Oil - 200 ml + 50 ml
Fenugreek Seeds - 2 1/2 teaspoons
Cumin Seeds - 4 teaspoons
Coriander Seeds - 10 teaspoons
Red Chilli Powder - 1 cup
Salt - 3/4 cup
Lemon Juice - 1/2 cup
Jaggery powder- 1/2 cup
Asafoetida powder - 1/4 teaspoon
Mustard Seeds - 4 teaspoons
Curry Leaves - 20


Method:


  1. Peel garlic cloves. To peel smear oil to garlic cloves and either dry it under sunlight for 3-4 hours or microwave on HIGH for 1-2 minutes, now the cloves can be peeled easily. 
  2. Meanwhile dry roast fenugreek seeds, cumin seeds and coriander seeds separately until a nice aroma comes out. Let them cool down to room temperature. Finely powder them.
  3. Heat 200 ml in a pan. 
  4. Add peeled garlic cloves. Saute for 3-4 minutes .
  5. Add powdered spices. 
  6. Now add salt, red chili powder, lemon juice and jaggery. Mix well and turn off the heat. 
  7. Heat 50ml oil in a small pan.
  8. Add mustard seeds and curry leaves. When the mustard seeds start spluttering add asafoetida powder. Pour this seasoning on the pickle. Mix gently until well combined.
  9. Once cooled to room temperature, serve and preserve the remaining in an air tight glass jar, for about a month.
Note:
  1. Groundnut oil gives a better taste to this pickle. When I prepared the pickle for the picture above, I used Canola oil.
  2. The hotness of the pickle depends on the type of red chilli powder you use.