Paneer Masala

Paneer masala

Cooking time : 30 min

Ingredients : 200 gms paneer ,1 medium size onion,1 big tomato, 1/2 bowl  green corriander ,1 green chilli ,10 gm ginger garlic paste , 1 tsp cumin,1/2 tsp turmeric pwd ,1 tsp red chilli pwd,1/2 tsp cumin pwd,1/2 tsp corriander pwd,1/2 tsp garam masala,salt to taste, 2 tbsp oil,1 cup water.

Method : 

1 . Add oil to cover the nonstick pan ,fry paneer when golden brown take out and keep aside.

2. Add more oil, add cumin , sliced onion, chilli chopped , ginger garlic paste , fry till pinkish now add turmeric , chilli pwd, cumin pwd ,corriander pwd, garam masala pwd, add tomato& corriander paste, salt and cook till oil  separates .

3. Add  water for curry let it boil and cook till required consistency, at last add fried paneer and cook for 1 min.cover it.

Serve with fresh corriander.

Tips:

1. Very nutritious , tastes delicious with cooker cooked rice.

GREEN MANGO CHUTNEY

TIME : 5 MIN

INGREDIENTS : ½ green mango , jaggery (equal amount of green mango ), 2 garlic cloves , 1 tsp red chilly pwd , 1 tsp salt , ½ tsp jeera pwd .

METHOD :

1. Cut green mango into pieces and put in a chutney pot of mixer ,  add all the above ingredients and grind to paste.

Tips :

1. Donot remove the green skin of mango but if the skin is thick remove.

2. Good source of iron.

3. Great  and tasty accompaniment . A true summer delight.

GOD AAMBA

TIME : 8 min

INGREDIENTS : 1 medium  green mango ( kairee ) , 15 ml  oil , 1 tsp mustard seeds , 5 – 6  fenugreek seeds ,  ¼ tsp  turmeric pwd , ½ tsp  red chilly pwd ,  1 bowl jaggery ( green mango and jaggery  amount is equal ) , 1 tsp  salt and very little 1oml water.

METHOD :

1 .Cut green mango into pieces and crush jaggery .

2. Heat  oil , turn off flame  and  add fenugreek seeds  , mustard seeds , turmeric pwd ,  red chilly pwd  , green mango pieces and salt. Cover and cook for 3 – 5 min.

3. Add jaggery and water and cover and cook for 3 min till jiggery melts.

TIPS :  

1. Very tasty and rich in iron.

2. Turn  off the flame while tempering , otherwise it burns .

PHODNI CHA TAAK

TIME : 5 MIN

 

INGREDIENTS: I bowl curd  , 1 glass water , 10 ml oil , 2-3 fenugreek seeds , 1 tsp cumin , 1 clove garlic , 1 slit green chilly , 4-5 curry leaves , ¼ tsp turmeric ,  salt to taste and 1 tsp sugar.

METHOD :

 1.  Churn curd , water , salt and sugar.

2.  Heat oil add fenugreek seeds , cumin , garlic , green chilly , .curry leaves  and  turmeric pwd . Cool it and add churned  curd .

Tips :

1.  Don’t add churned curd in hot  oil it  will curdle.

2.  Good accompaniment , can be eaten with rice , chapatti or  on its own .

3. Good coolant for stomach , good for digestion.  Have everyday in summers .