462: Moghalai Style Palak Paneer

              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.

Ingredients:

Paneer Cubes                       1 cup

Fresh Spinach (Palak)           1 Bunch

Fresh Cream Or Milk             ½ cup

Ginger Paste                        1 Tsp.     

Green chilies                        2 no.

Tomatoes (Chopped)            2 no.

Gram Masala Powder            ½ Tsp.

Red chili Powder                   1 Tsp.

Coriander powder                 ½ Tsp.

Cinnamon stick                     1’

Cardamom                            2 no.

Cloves                                  2 no.

Cumin seed                          ¼ Tsp.

Coriander leaves                    

Salt                                    as per taste

Oil                                      2 Tsp.

To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.

Poppy Seeds (KhusKhus)      1 tbsp.

Almonds                              8 no.

Method

• Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
• Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

• Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
• Now add tomatoes, fry till they turn mushy.
• Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
• Pour the Palak puree and simmer for another 7 to 8 mins.
• Adjust salt. Bring it to a boil, Keep stirring in between.
• Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
• Serve hot with parathas.

Notes:

• Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
• If you want to low fat Palak paneer use skimmed milk instead of cream.

461: Bisi Bele Bath Masala Powder

Indian food is very tasty and delicious.  The secret is always in the spices.  The great thing is that if you make a batch of a masala like this, you can just keep it on hand and make incredibly tasty dishes very easily. There are several pre-made powder sold in stores but nothing matches freshly homemade powder.

Ingredients:

Chana dal / Slit Bengal gram                    3 Tbsp.

Urdh Dal/ Split Black Gram                       2 Tbsp.

Coriander Seeds / Dhania                         4 Tbsp.

Fenugreek Seeds                                     1 Tsp.

Cumin Seed                                            1 Tsp.

Mustard Seeds                                        1 Tsp.

Poppy Seed / Khus Khus                          1 Tsp.

Fennel Seed                                            1   Tsp.

Cardamom/ elaichi -                                1 no.

Cinnamon / dalchini -                               1 inch 2 piece

Cloves / lavang -                                     3 to 4

Marathi moggu / kapok buds -                  5 to 6

Mace / javitri -                                         little

Dried Red Chilli Byadgi                    -        15 no.

Dried Red Chilli guntur (spicy variety)        10 no.

Oil - to fry spices                                     2 Tsp.

Method:

• Heat a heavy bottom pan; add 2 tsp of refined oil.
• Add black gram, Bengal gram, coriander seeds, cumin seeds, fenugreek, cardamom, cinnamon, cloves, kapok buds and mace and stir fry for 5 minutes in medium flame.
• Add Guntur and Byadagi Chilies and stir fry for 8 minutes in low flame.
• Switch off the flame and transfer the dry roasted ingredients to the plate and mix it well and allow them to cool.
• Transfer it to a mixer jar and grind them together to fine powder. Now Bisi Bele bath powder is ready. Store it in air tight container.

Note:

• Ensure no spices are burnt; in that case the taste will be bitter.
• Usually bisi bele bath is spicy. But if you can’t take much spice reduce the chilies.

 

Bisi Bela Bath Powder

460:MINT RASAM / PUDINA SAATHUAMUTHU

Mint rasam/Saathuamuthu is entirely different from the normal rasam and is prepared a using mint leaf which enhances the flavor of rasam. Pudina not only has a unique taste and smell, but it also has a number of health benefits. It promotes digestion, aids in healing nausea, and relieves headache and cough.

The below recipe works best for days when you have a runny nose and itchy throat.

Do give it a try !

Ingredients

Tamarind                   Lemon size

Turmeric Powder        ½ Tsp.             

Water                        2 cups

Rasam Powder           1 Tbsp.                         

Salt                         as required

Mint leaves               few                                    

                          

To Grind

Mint / Pudina Leaves    ½ cup chopped finely 

Tomatoes                    1 no.

Green Chili                  1 no.

Grated Ginger              1 Tsp.

Peppercorns                 ¼  Tsp.

Cumin seeds                ¼ Tsp.

TO TEMPER

Ghee                                     1 Tbsp.

Mustard Seeds:                      1/2tsp

Cumin Seeds                          ¼ Tsp.

Curry Leaves:                         ½ sprig

Method:

• Soak the tamarind in 2 cups of hot water for 10 mins. Extract the tamarind water and add turmeric powder, salt and rasam powder. Mix it well and Boil it.
• In a small kadai, add a ½ tsp of Ghee , saute the chopped tamatoe, green chili , ginger, peppercorns, cumin seeds and  mint leaves  for a minute.
• Grind all the above with little water to a smooth paste consistency.
• Add grind mint paste to the tamarind mixture. Mix it well and bring it Boil,
• till the raw smell goes off on low flame, in this stage you can add little water if needed(I didn't add), if needed add salt too.
• Once the rasam gets boiled nicely , switch off . Prepare a tempering . Heat a tsp of ghee, add mustard seeds ,When mustard splutters add curry leaves and switch off. Pour it over the rasam.
• Garnish with Pudina leaves.
• Serve piping hot Pudina Rasam with hot steaming rice or sip it as a soup or as a yummy tonic for your indigestion / cold & cough.

Note:

• I want to get perfect Mint flavor to the rasam so, I did not add Hing powder to the rasam.
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