Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes: Indian Food Restaurants Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Friday 30 January 2015

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Paneer Butter Masala ~ How to make Paneer Butter Masala
Butter Paneer Masala, a bright orange-colored smooth,creamy and light buttery flavored North Indian fare, is one of the most popular main course food items in Indian restaurants.Calcium rich fresh homemade paneer cubes are simmered lightly with a rich buttery onion-tomato sauce and spices,flavored with pleasantly bitter dry fenugreek leaves and further enriched with cashew nut paste.
butter_paneer-masala_curry.JPG
Butter Paneer Masala Recipe
Ingredients:
250 gms paneer – cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis) you can increase to 1 1/2 tsps
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
1 tsp coriander pwd
1/4 tsp haldi (turmeric pwd)
1 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream
Heat 2 tbsp of butter in a pan, add the onion paste and sauté till light brown (approx 8-10 mts). Add ginger-garlic paste. Saute for 3 minutes. Add chilli pwd and combine, followed by the cashew paste and combine.
Add tomato puree, crushed kasuri methi,coriander pwd, haldi, garam masala and salt. Stir and let it simmer for 4-5 mts.
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.
butter_paneer_masala1.JPG
Butter Paneer Masala is cooked on the same lines as Kadai Paneer , a creamy curry where paneer is cooked with bell peppers and tomatoes and served in a kadai (restaurant style).
I enjoy these melt-in-the-mouth tender cubes of paneer, appealing velvety texture and color, bursting with flavor butter paneer masala with rotis, salad and a glass of mango lassi. I love the color, texture and taste of this delicious vegetarian curry. So, now that you have Paneer Butter masala recipe, will you make it? :)
Kothu Parotta ~ Tamil Nadu Street Food
kothu parotta
Kothu Parotta with Egg
Having blogged Tamil Nadu/Kerala style parotta and chicken salna, its now time to bring to you an irresistible street food of Tamil Nadu that combines both of them in a mish mash of sorts. I am talking about Kothu Parotta. Kothu Parotta is prepared with mixed vegetables that include carrot, beans and green peas, egg kothu parotta calls for scrambling eggs while chicken kothu parotta has chicken pieces with salna gravy going into it. Whatever the variation, I can tell you that it is a hard to resist fast food.
parotta torn into pieces
Shredded Parottas
Kothu means ‘minced’ in Tamil where the small strips of soft and flaky parottas are coated with a medley of spices and salna (gravy) and pounded into a mince using the edge of a flat spatula. Egg Kothu Parotta or Muttai Parotta is prepared with shredded parotta that is tossed in a sauteed onion-tomato spiced mixture, scrambled eggs and salna. In most restaurants it is served with raita but you can savor the dish without any accompaniment. Its a meal on its own, very filling and full of flavor. To learn more on how it is prepared in restaurants and street food hawkers, do watch the video of Egg kothu parotta recipe.
Kothu Parotta with Egg Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 4
Main Ingredients: parotta eggs salna
Ingredients
Parotta - 4, shredded into pieces or long strips as shown in the image above
Salna - 1 cup, (gravy of chicken or vegetable salna)
Eggs - 3, lightly beaten with little salt
Onions - 1, large, finely chopped
Tomato - 1, medium, finely choppped
Green chilies - 1 or 2, slit length wise
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 - 1 tsp (adjust)
Garam Masala powder - pinch
Lemon juice - 1 tsp
Oil - 2-3 tbsps
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup (chopped including stalks)
Salt to taste
Method
Heat oil in a heavy bottomed vessel, add the curry leaves, green chilies and chopped onions and saute on medium flame for 4 mts.
Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 mts.
Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 mts.
Make a well in the center and pour the egg mixture and scramble it till almost cooked. Mix the contents of the vessel such that the scrambled eggs mix well with the onion-tomato mixture.
Add the shredded parotta and salna and mix well. The contents should be minced with a pounding action using the end of a flat spatula. Cook on medium flame for 4 mts tossing the contents well.
Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
Remove to a serving bowl and serve warm.
Tips
You can add a few chicken pieces without bones along with salna and this variation is called Chicken Kothu Parotta.
Vegetarians can add mixed vegetables like chopped carrots, beans and green peas and use vegetable salna.
Kothu Parotta, a popular street food of Tamil Nadu, is made with parotta, eggs and salna (chicken gravy). Also known as Muttai Parotta or Egg Kothu Parotta.