Kadai Paneer

Kadai paneer, a mouthwatering combination of paneer, capsicum, tomato, onion and ancient Indian spices deep-fried in clarified butter, is one amongst the foremost widespread curry recipes of Indian and Punjabi preparation. it's a main course curry formula and customarily served with Indian breads like roti, naan, kulcha, paratha, etc. because of its exotic style and appears, it typically finds its manner into the menu of necessary functions like wedding. learn the way to create it in minutes with this step by step ikon formula.

Kadai Paneer

Ingredients:---

1. 250 gms Paneer (cottage cheese), dig 1-inch cubes
2. 2 tablespoons Dry Coriander Seeds
3. 2 Dry Red Kashmiri Chillies
4. 1 inexperienced Cardamom
5. 2 medium Capsicums, cut into 1-inch items
6. 3 medium Tomatoes, finely cut
7. 2 medium Onions, finely cut
8. 1 tablespoon Ginger-Garlic Paste
9. 1/2 teaspoon Red flavoring
10. 2 tablespoons Tomato Puree, optional
11. 2 teaspoons Dry Fenugreek Leaves (kasuri methi)
12. 3 tablespoons oil or clarified butter (clarified butter)
13. 2 tablespoons contemporary Cream, optional
14. 1/3 cup Water
15. Salt, to taste

Directions:---

1. Dry roast coriander seeds, kashmiri red hot pepper and inexperienced cardamom till nice aroma releases, for around 1-minute over low flame. close up flame and grind them in an exceedingly grinder till sleek powder. Keep aside till needed.
2. If you're victimization frozen paneer, then dethaw it before change of state. Place cubes in quandary for 7-8 minutes to stay them soft. Drain a them and keep aside till needed.
3. Heat oil or clarified butter in an exceedingly non-stick pan over medium flame. Add shredded onion and sauté till it turns semitransparent.
4. Add ginger-garlic paste and red hot pepper powder; sauté for 1-2 minutes.
5. Add shredded tomatoes and blend well.
6. Cook till they flip tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), combine well and cook for 2-minutes. Add tomato puree and blend.
7. Add shredded capsicum pepper plant and salt, cook for 3-minutes.
8. Crush dried fenugreek leaves (kasuri methi) victimization your hand and add within the curry.
9. Add 1/3 cup water and cook for 3-minutes.
10. Add paneer cubes.
11. Mix and cook for 3-minutes. Add contemporary cream.
12. Mix well and switch off flame. don't cook for extended when adding contemporary cream otherwise it's going to curdle. Transfer ready curry to a serving bowl and serve hot.

Here is a video for the above recipe...

Mushroom Manchurian

Anyone UN agency likes Mushrooms, can love Mushroom geographical region to its death. it's made in fat-soluble vitamin and mushroom geographical region dry is one among the most effective ways that to gorge on its goodness whereas pleasing style buds with its spicy style. to boot, they're made supply of supermolecule and thence it’s appropriate to be served to children. it's an excellent party food and brings a welcome modification from routine Gobi geographical region.

Mushroom Manchurian

Ingredients :---

1. 4 tablespoons Corn Flour
2. 2 tablespoons Maida Flour
3. 250 gms (1/2 lb) recent Mushrooms (white button mushrooms)
4. 1/2 teaspoon Garlic Paste
5. 1/2 teaspoon Ginger Paste
6. ½ teaspoon soy
7. Cooking Oil
8. Salt
9. 4 tablespoons Water

For Sauté:---

1. 1/2 teaspoon Garlic Paste
2. 1/2 teaspoon Ginger Paste
3. 1 inexperienced chilly, finely cut
4. 1 tiny Onion, finely cut
5. 2 tablespoons finely cut onion
6. 2 tablespoons vegetable oil
7. 1½ tablespoons soy
8. 1/2 tablespoon chilly Sauce
9. 2 tablespoons catsup
10. Salt

Method for Manchurian:---

1. Wash and clean mushrooms to get rid of any dirt. Dry them with room towel and cut them into medium items.
2. Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy, salt and four tablespoons water in an exceedingly bowl. combine and create a medium thick batter. Dip mushrooms items in ready batter and coat them with it.
3. Heat oil in an exceedingly deep Kam-Tai (pan). Deep fry them over medium flame till they solely began to flip lightweight golden brown. don't deep fry them durable otherwise they begin to unleash the water and oil could also be splatter. Take them out from oil and drain excess oil.

Method for Sauté::---

1. Wash and clean mushrooms to get rid of any dirt. Dry them with room towel and cut them into medium items.
2. Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy, salt and four tablespoons water in an exceedingly bowl. combine and create a medium thick batter. Dip mushrooms items in ready batter and coat them with it.
3. Heat oil in an exceedingly deep Kam-Tai (pan). Deep fry them over medium flame till they solely began to flip lightweight golden brown. don't deep fry them durable otherwise they begin to unleash the water and oil could also be splatter. Take them out from oil and drain excess oil.

Here is a video for the above recipe...