Methi Matar Malai Paneer!!

Like my last post about the crepes...this recipe too had left a mark in my mind years ago when I had it for the first time at a friend's place...few of the dishes, that friend use to make were yummy and this was one of them...again whenever I tried something similar it used to have my version of taste in it...but when few days back I tried making this methi malai paneer recipe again ...I was extremely happy that I nailed the flavours....this has a very subtle sweet taste to it but also rightly balanced salt and creamy taste...Now this has become a favourite recipe too....!!It is a long recipe with a lot of ingredients but after it is ready,the effort is all worth it....!!

INGREDIENTS:

For cashew-almond paste:

Cashew nuts - 5

Almonds - 5

Warm water - 3-4 tablespoons

 

For onion paste:

Onion - 1 medium or 1 cup sliced

Ginger - inch piece chopped

Garlic - 1 clove chopped

Green chili - 1 slit

Water - ¾ cup

 

Other Ingredients:

Oil - 2 tablespoons

Bay leaf - 1

Cloves - 2

Cinnamon stick - ½ inch piece

Red chili powder - 1 ½ teaspoon

Turmeric powder - ¼ teaspoon

Coriander powder - 1 teaspoon

Salt - to taste

Fenugreek leaves (methi leaves) - 1 cup( plucked, measured, washed and then chopped)

Water - ½ cup or as required

Garam masala - ¼ teaspoon

Kasoori methi (dried fenugreek leaves) - 1 teaspoon crushed

Paneer - 200 grams cut lengthwise or cubes

Heavy whipping cream - ¼ cup (if using malai then use 2 tablespoons as malai is thick and rich compared to heavy whipping cream)

 

INSTRUCTIONS:

 

Soak almonds and cashews in warm water for 10-15 minutes. Meantime prepare all the ingredients.After that make smooth paste out of it. If you want you can peel the almonds.In a sauce pan, take onion paste ingredients (onion, ginger, garlic, green chili and water). Turn the heat on medium heat. Let it simmer for 15-20 minutes or till onions turn soft.Let it cool down a bit. Then make smooth puree out of it. If there is too much water then you can drain some out.Now heat the oil in a pan on medium heat. Once hot add bay leaf, cinnamon stick and cloves. Saute for a minute, you will get nice aroma of spices.Then mix in prepared onion paste, sprinkle some salt. Cook it till all the moisture is evaporated and it starts to leave the sides of the pan. Do stir in between.Add red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.Add chopped methi leaves. Mix well and cook for a minute.Add water. Let it simmer for 3-4 minutes, so methi leaves get cooked.Stir in prepared cashew-almond paste. bring to a simmer.Add garam masala and crushed kasoori methi. Mix well.Mix in paneer pieces. let it simmer for 2-3 minutes. Add more water if needed to get your liking gravy consistency.Lastly add heavy cream.Mix, let it come to a simmer and then turn off the heat. Serve hotwith chapati or naan ...enjoy!!

 

 

Chicken,Cheese and mushroom crepes..!!

 

Few years back when I used to live in Abudhabi...and used to visit IKEA one of my favourite placesI use to eat this very often there from their coffe shop...but suddenly after few visits I found out that this was discontinued and I was sad,because I use to love the flaovours...but again that time i was not so passionate about cooking so didnt bother much and forgot about it...it is when I shifted to Dubai then I had crepes onc or twice here and there they were all good but the Ikea flavours I could not forget...then just lat week I was teaching a batch of kids some recipes so decided to make try this and teach them...and I did that too...now the same evening my Dearest friend Ayda vivited me so I made her taste it and the first thing she said..."Megh, its tasting exactly like the ones we use to eat at Ikea"

I was overwhelmed with Happiness that now I will never crave it as I had mastered the recipe...and coz I want all of you to try the delicious recipe so am podting it at my favorite place...My blog..

Chicken and cheese crepes:

INGRDIENTS: (Makes 4 big crepes)

1 cup all purpose flour

1egg

2 cups milk

1 tsp salt

1 chicken breast

8-10 mushrooms chopped

1 small onion chopped

2 garlic minced

1 tsp thyme

Freshly ground pepper to taste

Salt to taste

1 cup mozarella

4 cheese slice

METHOD:

In a big mixing bowl add flour egg milk salt and make a lump free thin batter, set aside. Now take a pan and add 2 tbsp olive oil add garlic and onion to it saute for a min then add chicken(slice small and thin) now let it almost cook add mushrooms and saute the mix all together now add seasoning and saute for another min and close flame.

Take a flat griddle pan and brush it with butter now add 2 laddle full of batter and swirl the mix around and let the batter flow and form a thin crepe all over the surface of the pan put little butter on top of it and flip it and let it cook on other side now add the filling onto 1 half of the crepe cover with both cheeses spread grated mozarella and tear the slice evenly 1 in each crepe and fold in half and again fold in quarter…let it cook for a min and remove and serve hot..enjoy!!

 

 

INGREDIENTS:

For pastry...
1 and 1/2 cup flour
1/2 cup unsalted butter(make sure butter is neither chilled or warm should be room temperature )
1/2 cup sugar
1 egg (vegetarians can replace it by 4 tbsp chilled milk)
For filling:
4 Grany smith apples
2 Red apples
1/2 cup sugar
1 tsp cinnamon
1/2 lime juice
2 tbsp butter

METHOD::

In a processor put butter and sugar and churn together don't over work the mix on any stage very important.
After this add flour to it and churn it once again for a min add egg give one mix and take out the dough on a platform now get all the dough together with light hands and not working it much seal in a cling film and keep to chill in refrigerator for 30 Mins
Meanwhile the dough is resting, peel and dice all the apples, take a pan and put butter in it them add apples cinnamon sugar and cook it until soft keep aside to cool a bit...
Now take a 9 inch loose bottom tart tin...take the dough out and roll it into a large disc of 2 mm thick and carefully lift the disc by rolling it on the rolling pin and unroll on the tart tin (be careful not to pull and try to fit the base on tin as after it cooks it will shrink ) now after placing the base carefully cut out access dough and keep it back in cling film...carefully secure the base on tin and price it in the bottom put a parchment sheet over it and any beans over it and bake on 220°c for 10 Mins take out keep the oven at 220°c only
Fill the tart with apple mix and cover with dough strips in criss cross pattern....go the upper strips an egg white coating....then put it back in the oven and bake for another 20 Mins....
Take out,let it cool on wire rack for a while...then cut wedges and serve warm with cold Vanilla ice cream. ..!!!enjoy!!

INGREDIENTS:

For pastry...
1 and 1/2 cup flour
1/2 cup unsalted butter(make sure butter is neither chilled or warm should be room temperature )
1/2 cup sugar
1 egg (vegetarians can replace it by 4 tbsp chilled milk)
For filling:
4 Grany smith apples
2 Red apples
1/2 cup sugar
1 tsp cinnamon
1/2 lime juice
2 tbsp butter

METHOD::

In a processor put butter and sugar and churn together don't over work the mix on any stage very important.
After this add flour to it and churn it once again for a min add egg give one mix and take out the dough on a platform now get all the dough together with light hands and not working it much seal in a cling film and keep to chill in refrigerator for 30 Mins
Meanwhile the dough is resting, peel and dice all the apples, take a pan and put butter in it them add apples cinnamon sugar and cook it until soft keep aside to cool a bit...
Now take a 9 inch loose bottom tart tin...take the dough out and roll it into a large disc of 2 mm thick and carefully lift the disc by rolling it on the rolling pin and unroll on the tart tin (be careful not to pull and try to fit the base on tin as after it cooks it will shrink ) now after placing the base carefully cut out access dough and keep it back in cling film...carefully secure the base on tin and price it in the bottom put a parchment sheet over it and any beans over it and bake on 220°c for 10 Mins take out keep the oven at 220°c only
Fill the tart with apple mix and cover with dough strips in criss cross pattern....go the upper strips an egg white coating....then put it back in the oven and bake for another 20 Mins....
Take out,let it cool on wire rack for a while...then cut wedges and serve warm with cold Vanilla ice cream. ..!!!enjoy!!

 

Pakori ki sabzi(Saatvik- no onion no garlic recipe)

When it comes to curries first thing that comes to one's mind is onion, tomato, ginger, garlic as in the ingredients list, but there are many who do not eat onion and garlic at all...this recipe is made keeping those few in mind...it came to my thought as few days back I got a catering order where in the guest wanted no onion no garlic dishes..and then I thought even we in our day to day life eat so much of  curries with all the masalas that even we should try these simple and saatvik(no onion no garlic) dishes,it feels good after having such meals at times ,believe me....and specially when such dishes are ready in a jiffy then it sure will become a favourite of many....!! Coming to the recipe the ingredients are really simple and available in all household...(another plus).

Ingredients:(makes 4 bowls)

 

1 bowl Raita boondi

1 small chopped potato(really small)

1 tsp cumin seeds

1inch ginger grated

1/4 tsp asofetida

1 green chili chopped

1 small tomato grated/pulp(fresh)

2tsp salt

1tsp chili powder

1 tsp garam masala

 2 tsp coriander pwdr

1tsp turmeric powder

1tbsp oil

2 and 1/2 cups boiled water

 

METHOD:

In a small wok add oil then cumin and asofetida let it sizzle for few seconds then add grated ginger and chopped potato..and let it cook for 2-3 mins then add all the dry masala and tomatoes and a sprinkle of water and cook it for 1-2 mins now add the dry boondi to it and mix it all together and add the boiling water over it mix well and let it cook on medium heat for 4-5 mins with lid on...and your boondi curry will be ready server hot with chapati or parantha...enjoy!!