Paneer Kurchan

I saw this recipe for the first time prepared by Chef Sanjyot keer. It was so tempting and mouth watering to watch. However, I personally tasted this paneer kurchan at hotel Haven Sampoorna located at Velachery. I instantly fell in love with it. It tasted so good with phulka and naan. That is when I decided to make this at home. I referred to different recipes, finally made it in my style.This goes well with with any Indian Breads and also Pulao. The paneer is cut into long stripes and not cubes. In fact, onions and bell peppers all are cut in lengthwise. This is a semi gravy recipe.

serves:2-3

Ingredients

1. Tomato - 4 medium sized
2. Green Chili - 3
3. Onion- 2 medium sized, sliced lengthwise
4. Red Bell Pepper - 1, sliced thinly lengthwise
5. Green Capsicum - 1 ,sliced thinly lengthwise
6. Paneer/cottage cheese - 250 gms, cut into thick long strips
7. Kashmiri Red Chili Powder - 1 tbsp
8. Ginger garlic paste - 1 tbsp
9. Garam Masala - 1 tsp
10. Cumin powder - 1 tsp
11. Coriander Powder - 1 tsp
12. Jeera/cumin seeds - 1 tsp
13. Lemon - half a lemon
14. Fresh Cream-3 tbsp
15. Kasuri methi - 1 tsp
16. Fresh chopped coriander for garnishing
17. Oil - 2 tbsp
18. Salt as needed

Method

1. In a pan, add oil and cumin seeds. Once the cumin crackled, add onions and saute until they turn transparent. 

2. Add ginger garlic paste and saute for a minute until the raw flavor goes off.

3. Add bell pepper and capsicum strips and saute for a minute.

4. Grind tomatoes and chili together. Add the ground paste to the pan.

5. Add the salt , all the powders and mix well.

6. Cover the pan with lid and simmer for 7 mins for the raw flavor of tomato paste to go off.

7. Add fresh cream and gently mix to get a creamy consistency of the tomato paste.

8. Add paneer strips and mix gently.

9. Add lime juice,crushed kasuri methi and some fresh coriander leaves.

10. Cover the lid for 3 mins on simmer and then switch off the flame. This is for the flavor to get into the paneer.

11. Serve hot with Naan, Roti or any Indian Breads.

Notes,Tips & Add-On's

Kashmiri Red chili is added to give nice color to the recipe.

Shahi Pulao

I have been wanting to try this pulao for a long and was waiting for a right occasion to make it. I had invited my sis -in law and her husband for a lunch after a very long time. So I really wanted to make something special and surprise them. I was thinking hard as to what to make for rice as my husband doesn't like briyani much.As far pulao, I wanted to make sure this should be something unique and different. So this has been inspired from various recipes like mughlai pulao, jaipuri pulao and finally I devised this recipe of "Shahi Pulao".

This is highly rich in flavor,ingredients and aroma. This does not taste sweet and is a mildly spiced pulao which is made using fresh cream,Ghee,saffron milk and cashews and is truly a Royal Delight.:) The color to this pulao which you see in the picture is purely from saffron milk and I have not added any extra color.Everyone just loved this and this is sure to make your guests fall for your cooking:)

I have skipped adding paneer to it as I had already made Paneer Kurchan as one of the side dish separately on that day of lunch. 

Let's look at the preparation.

serves:3

Ingredients:

1. Basmati Rice - 1.5 cups
2. Paneer/cottage cheese-1/2 cup cubed
3. Ghee - 3 tbsp
4. Pepper powder-2 tsp
5. Garam Masala powder-1 tsp
6. Coriander powder-1 tsp
7. Saffron strands -4
8. Warm milk-1/4 cup
9. cashews and raisins -2 tbsp each
10. Coriander leaves - for garnishing
11. Salt to taste

To Grind-Shahi Paste

1. Fresh Cream - 1/4 cup
2. Green Chilies-2 (slit lengthwise)
3. Ginger - 1.5 inch with skin peeled
4. Garlic Pods-5

Masala Ingredients

1. Star anise(anaachi poo) - 2-3 
2. Cinnamon stick - 1 inch
3. Cloves - 3
4. Green Cardamom - 2
5. Black Cardamom - 2
6. Fennel seeds - 1 tsp
7. Shahi Jeera - 2 tsp
8. Bay Leaf-1 big crushed
9. Mace/Japathri -2

Vegetables Used (Can be anything of your choice)

• Beans - 6-7
• Carrot – 1
• Onions -1 medium sized
• Cauliflower florets-5-6 
• Potato-1 small

Method:

1. Rinse basmathi rice well and soak it in lukewarm water for 20-30 mins.

2. Soak the saffron strands overnight in warm milk.

3. Grind all the ingredients under "Grind" to a smooth paste and keep it ready.

4. Boil cauliflower with a pinch of salt and turmeric separately for 2 mins and then strain them. This is to get rid off worms present in the cauliflower.

5. Fry the raisins, cashews and paneer in a tbsp of ghee, gently on low flame until they turn golden brown .Keep them separately.

6. In a pan, heat ghee and add all the masala ingredients and saute for 2 mins on low-medium flame until the jeera and fennel seeds crackle completely.

7. Now, add onions and saute until the onions become transparent.

8. Now, add the shahi paste and saute until the raw flavor of ginger and garlic goes off.


9. Next, add all other vegetables(including cauliflower) to the pan and mix gently.

10. Strain the soaked basmathi rice completely and add it to the pan.

11. Add garam masala,coriander powder and pepper powder and mix evenly and gently in low flame till the rice is fully covered with masala mixture and evenly coated.

12. Now transfer the content of the pan to a vessel for pressure/electric cooking.

13. Add salt and soaked saffron milk to rice and cook the rice as mentioned here.

14.  Add the fried cashews,raisins,paneer and mix gently.

15. Garnish with tender chopped coriander leaves and some cashew-raisins.

16. Shahi Pulao is now ready to be served hot with papads or raitha.

Notes,Tips & Add-On's

1. Use good quality saffron to get the bright golden color and aroma.
2. Adding paneer definitely adds richness to the pulao. So do not skip it:)

Baby Corn & Capsicum Pulao

To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!

serves:2-3

Ingredients

1. Basmati Rice-1.5 cups
2. Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
3. Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
4. Onion-2 medium sized (Cut length wise)
5. Mint Leaves-fistful (finely chopped)
6. Ginger garlic paste-1 tbsp
7. Green Chili-2 
8. Ghee-2 tsp
9. Salt to taste

Masala Ingredients

• Cloves-3
• Cinnamon stick-2
• Bay leaf-1
• Star anise-2
• Green Cardamom-3
• Black Cardamoms-2
• Fennel Seed-1 tsp
• Cumin Seeds - 1 tsp
• Mace/Japathri -2

Method

1. Rinse well and soak the Basmati rice for  30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.

3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.

4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.

7. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.

11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.

12. Add the sauteed Capsicum to the cooked rice and mix gently.

13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.

Cashewnut / Kaju Pulao

Cashewnut Pulao is one of my favourites whenever I am at Hot Chips Restaurant.A mild aromatic pulao seasoned with roasted cashewnuts and ghee.This is a very simple yet delicious and rich pulao that can be done in a jiffy.The coconut milk adds to the rich taste and hence I have used it.

serves:3

Ingredients

1. Basmathi rice-1.5 cups
2. Cashew nuts-2 tbsp (chopped into medium size)
3. Onion - 1 big (thinly sliced lengthwise)
4. Coriander leaves-fistful
5. Green Chili-2
6. Coconut Milk- 3 cups (diluted - 2 cups milk with 1 cup water)
7. Ghee-1 tbsp
8. Ginger Garlic paste- 1 tbsp
9. Salt to taste

Masala Ingredients

1. Bay Leaf - 1 Medium or Big
2. Fennel Seeds - 1 tsp
3. Jeera/Cumin Seeds - 1 tsp
4. Cloves - 2-3
5. Green Cardamom- 3 
6. Black Cardamoms - 2 
7. Cinnamon - 1 inch stick
8. Star Anise - 2
9. Mace/Japathri -2

Method

1. Rinse well and soak Basmathi rice in water for about 30 mins.

2. In a pan, heat some ghee,add Bay leaf and saute for 2-3  mins.

3. Add cumin seeds and fennel seeds.After they crackle,add all other masala ingredients and saute for 2 mins on a low flame.

4.  Add Onions and green chili. Saute well until onions turns translucent. 

5. Add Ginger garlic paste and saute till the raw smell of garlic and ginger goes off.

6. Strain the soaked rice,some chopped coriander leaves and add it to the above pan.

7. Mix the rice well with masala and saute well.

8. Once the rice is mixed evenly and gently with the masala paste, remove the pan from the flame.

9. Transfer the rice to a pressure cooker,add salt and diluted coconut milk.

10. Cook the rice as mentioned here for 1:2 ratio.

11. Roast the cashew nuts in a tsp of ghee until they turn light brown in color.

12. Mix the roasted cashew nuts with cooked rice gently. 

13. Garnish with chopped coriander leaves and some roasted cashews and serve hot with spicy accompaniments. 

Notes,Tips & Add-On's

1. Instead of coriander,you can use mint or celery leaves.
2. Remove the bay leaf from rice before serving as it is used only for infusing aroma.

Baby Corn & Capsicum Masala

For all those baby corn lovers out there, try this recipe which definitely meets the restaurant standards.Serve this as an accompaniment to rotis or chappathis.This is a very rich side dish that can be prepared easily at home.Now,stop paying for an expensive price tag at North Indian/Punjabi restaurants and check out the below recipe :)

serves:4-5

Ingredients

1. Baby Corn - 6 -7 Nos. 
2. Tomatoes - 4-5 medium sized(chopped) 
3. Ginger Garlic Paste - 1 tbsp heaped
4. Green Chilies - 2 
5. Fresh thick yogurt - 2 tbsp 
6. Fresh Cream - 3 tbsp
7. Capsicum - 1(Cut into medium sized shapes) 
8. Onions - 2 medium sized(Chopped) 
9. Kasuri Methi/Dry Fenugreek leaves - 2 tsp 
10. Bay Leaf - 1 medium sized 
11. Turmeric powder - 1 tsp 
12. Red Chilli Powder - 1 tsp 
13. Coriander Powder/Dhaniya powder - 2 tsp 
14. Cardamom powder - 1 tsp 
15. Cumin Powder/Jeera Powder - 1 tsp 
16. Garam Masala Powder - 2 tsp 
17. salt to taste 
18. Oil - 1 tbsp 

                                

Method

1. Cut the Baby corns into medium sized length.Boil them in hot water for 5 mins with a pinch of salt.

2. Grind the tomato,green chilies and yogurt in a mixer into a puree.

3. Heat oil in a pan and add bay leaf and saute for 2 mins.

4. Add the chopped onions,capsicum and saute till onions turn transparent.

5. Add ginger garlic paste and saute for few mins till the raw flavor goes off.

6. Add the puree to the above pan and saute till the raw flavor of tomato goes off.

7. Add all the "powders" mentioned in the ingredients column and mix nicely.

8. Allow it to boil on a low flame for about 10 mins.The gravy will slowly start to thicken.

9. Add salt as needed to the gravy and mix well.

10. Add the Baby corn to the above gravy and mix gently.

11. Add some fresh cream and mix well for a creamy consistency and to balance the taste.

12. Crush kasuri methi and add to the above mixture and saute well.

12. Baby corn & Capsicum Masala is now ready to be served hot along with rotis,chappati,phulka or naan.

Curd Rice (Bagala Bath)

Needless to say,coming from a tambrahm family, we just can't live without this yogurt rice.My friends always tease me and wonder how I could be so crazy about curd rice. Leave me in an island with nothing but just curd rice, I would happily survive :). This will always be the finishing touch in any south Indian meal course.I always like to have curd rice in its virgin form with not much of add-on's. I have posted the recipe with simple and minimum tempering.Here is the recipe for yum yum curd rice:)

serves:2-3

Ingredients

1. Raw Rice - 1 cup
2. Milk -1.5 cup (Boiled and cooled)
3. Fresh Curd/yogurt - 1.5 cup

Tempering

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Urda Dhal-1 tsp
4. Green chili - 1-2(finely chopped)
5. Curry leaves - 3-4
6. Asafoetida - a pinch
7. Salt to taste

Garnishing

Grated carrot/pomegranates/green grapes/Cashew nuts - 1 tbsp

Method

1. Pressure Cook rice with 1:5 ratio (Rice:Water) so that the rice is overcooked.

2. Smash the rice,add yogurt, salt,milk and mix nicely.

3. Heat some oil in a pan,add mustard seeds.Once the mustard crackles,add urad dhal,green chili,curry leaves and saute for a minute.

4. Pour the above temper mixture over curd rice and mix well.

5. Garnish the Curd rice with either small pieces of carrots,pomegranates,grapes or even small pieces of cashews.

Notes,Tips & Add-On's

1. I always like curd rice in its virgin form, So I have used less ingredients for tempering and garnishing.
2. In case, the curd rice becomes hard, you can add some milk and salt and adjust accordingly.
3. Tastes best when served with mango pickle.

Paneer Pulao

Paneer Pulao is one of the most sought after dish in most of the veg. restaurants.If you are a lover of cottage cheese, this is something you would definitely opt for. It is very easy and simple to make. Hence, whenever you call a large number of guests to home and you want something quick and yet delicious and special, paneer pulao is something you should opt for. No head ache of cutting vegetables etc :P. Here goes the recipe for a simple paneer pulao.

serves:3

Ingredients

1. Basmati Rice - 1.5 cups
2. Paneer cubes-200 gms(cut into small cubes)  *I used milky mist panneer.
3. Onion-2 medium sized (Cut length wise)
4. Ginger garlic paste-1 tbsp
5. Green Chili-2 
6. Ghee-1 tbsp
7. Salt to taste
8. Salted Butter-2 tsp *I used amul salted butter

Masala Ingredients

1. Cloves-3
2. Cinnamon stick- 1
3. Bay leaf-1
4. Star anise-2
5. Green Cardamom-2
6. Black Cardamom-2
7. Cumin/Jeera seeds -1 tsp
8. Fennel Seeds-1 tsp
9. Mace/Japathri -2

Method

1. Rinse well and soak the basmati rice for 30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients and saute for 1 min on low flame.

3. Add onions, green chili and saute everything till the onions turn nice golden brown.

4. Now,add ginger garlic paste to the pan and saute the entire mixture till the raw flavor of garlic goes off.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture. 

7. Now transfer the content of the pan to a vessel for pressure cooking.

8. Add salt to rice and pressure cook as mentioned here.

10. Now,heat the butter in a pan a and saute the paneer cubes until it becomes slight golden brown on sides.

11. Add the sauteed paneer cubes to the cooked rice and mix gently.

12. The paneer pulao is now ready to be served with raitha or any other spicy accompaniments.