Paneer Makhani

Have been wanting to make a post more often, in fact, everyday was my initial plan. However, keep slipping on that due to some reason or the other. Right now it is moving residence in the next few days that has taken precedence. There are so many things to be done around the house. Moving in a couple of days and then going to the new place and settling down in the new house I think is going to keep me away from blogging for some time. However, will try to be around for as long as I can juggle between home and cooking for my blog.

Sorting out things especially books,papers and yes, clothes seems to be an unending task. My hubby is always left "wondering" as to why I keep complaining that there are so many clothes to be sorted through. Why "wondering" must be what you are thinking about right now? It is because he is really not able to understand me when it comes to clothes. With a cupboard full of clothes and complaining to have to spend so much time getting them sorted I still end up telling him that I really don't have anything nice to wear when I have to go out somewhere. Guess this is going to remain a mystery for him throughout, that's probably why they say "Men are from Mars and Women from Venus".

I have been spending some time surfing and have come across several of these delicious curries on various blogs and they all go to Srivalli's curry mela.

Just couldn't resist it and so had to make this post. This Paneer Makhani goes out to you Srivalli...great theme...great idea yummy rotis and now curry to go with it. I know now just where to look on a day when I run out of ideas for dinner.

This also goes to the "Eat Healthy- Protein rich" event. It is such a wonderful theme, a great way to eat healthy and experimenting with a variety of nutritious ingredients.




Ingredients
Paneer- 200 gms (chopped into cubes)
Butter- 2 tbsp (keep 1/2 tbsp aside to add at the end)
Oil - 1 tbsp
Tomato - 2 big (boil the tomatoes covered with water for 5 to 6 minutes, once the peel starts separating, cool. Take out the peel and grind to a smooth puree alongwith the soaked cashewnuts)
Onions- 1 (big, finely chopped)
Ginger-garlic paste – 1 tsp
Turmeric powder - 1/4 tsp
Kashmiri Chilli powder- 1 tsp (not heaped) (I like to use Kashmiri chilli powder as it adds colour without being too spicy)
Coriander powder - 1 tsp
Cummin powder - 1/2 tsp
Whole cummin seeds - 1/2 tsp
Kasuri methi or dried fenugreek leaves -1 tbsp
Cashew-10 to 12 (soaked in hot water and made into a paste in the mixer, you can grind it alongwith the boiled tomatoes)
Garam masala powder- ½ tsp
Whole garam masala - 2 green cardamoms, 2 cloves, 1 inch piece cinnamon
Fresh coriander leaves – 2 tbsp
Salt- to taste
Sugar-3/4 th tsp
Cream or milk - 3 to 4 tbsp ( I generally use milk when I make it for everyday meals at home. When I have guests for lunch or dinner I prefer to add cream for a richer texture and taste)

Method:
Take a pan and add the oil and 1.5 tbsp of butter. Add the whole cummin seeds and the whole garam masala and saute for 10 seconds. Add in the chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes ground with soaked cashew nuts. Saute for 3-4 minutes. Add salt, turmeric powder, Kashmiri chilli powder, coriander powder and the cummin powder. Saute for 3-4 minutes till the oil starts coming out from the sides. Now add the kasuri methi (crush between your palms and add) and half the chopped coriander leaves and sauté for 2 to 3 minutes.

Add the paneer pieces. Add half cup of water and cover and cook till paneer is done(about 5 to 6 minutes). Open and add the garam masala powder and the remaining chopped coriander leaves.Add half the tbsp of butter. Finish with cream or milk (your choice). Serve hot with any of the Indian breads or even rice.

There have been a number of awards that have been showered on me by friends in the blogging world. Thank you for thinking of me it sure feels really good. Will soon make a post exclusively for that:)Thanks to all of you who have been sending in their entries for the Paneer event...looking forward to more such delicious entries.

Lime rice - a quick and easy formula

It's been a hectic week as usual but exciting with all the awards and our wedding anniversary on last Sunday. Sometimes, when the going gets really busy I sure start looking forward to a break. However, a few days into the break am again craving for work and some activity. Don't know if I am the only one who is going through this phase or there are others too,who face this.

When I started working from home with the laptop being my office it felt great . the idea of not having to commute like the other working ladies was exciting. I decide my schedule for the day. Ya, I do enjoy the benefits of sitting with my daughter a few minutes and watching Television or listening to her stories from school and being generally around which many working mothers miss out on. Don't have to get permission everyday from a boss to take a break and can meet all the requirements at home too. However, at times when there are a pile of assignments to submit, deadlines to meet (like now) and school holidays happen to coincide with my busy schedule it does make me feel guilty.Trying to balance the home and work even from home) is sure difficult. Cooking great dishes and being around for everything and also have all the office work done on time can be really taxing. Wonder how most working moms balance it without the guilt feeling.

Anyway for now don't really know where my thoughts are taking me. I started off with just looking into my posts and realizing that I don't have any rice dishes on my menu yet. So its this lime rice that I thought I would post for today.

I like to make this for picnics with a stir fry chicken,raita and papad. Lime rice is good for taking along while travelling as well(stays fresh for long with the lime). An easy to make recipe that's ready in minutes.

Ingredients:
Basmati rice – 1 cup
Lemon juice – of one lemon
Turmeric powder- ¼ tsp
Ghee- 1 tbsp
Salt – to taste
Curry leaves – a handful
For Tempering:
Mustard seeds- ½ tsp
Urad dal -1/2 tsp
Chana dal-1/2 tsp(soaked in water)
Curry leaves- 3 to 4
Dry red chillies – 1 (split into two)

Method:
Soak basmati rice for half an hour. Wash and drain. Take a pan and add ghee in it. Add the rice and fry. Add the turmeric powder, lime juice, curry leaves and salt. Cover and cook till done. Temper with all ingredients for tempering. You could even add roasted peanuts. Mix well. Serve with raita and chicken/mutton curry.