Here is a simple recipe to cook Cottage Cheese Masala ( Paneer Masala) for two.
Time Taken : 40 Min.
200 gms Paneer ( Cottage Cheese)
2 Medium Onions Minced
1 Medium Tomato Minced
2 Green Chillies Minced
1 Tea Spoon Garlic Paste ( Heaping)
100 gm Fresh Curd
100 gm Butter
100 gm Fresh Cream
2 Table Spoon Refined Soya Oil
1 Tea Spoon Red Chillies Powder ( Heaping)
1/2 Tea Spoon Coriander Powder (Dhania)
1/2 Tea Spoon Salt Or to taste
1/4 Tea Spoon Turmeric Powder
Pour the oil in a Wok and heat it to little short of smoking point and add the onions. Fry the onions on low heat till they are transparent. Add the minced tomato. Fry some more till the tomatoes are cooked. Add the red chillies powder, dhaniya powder, salt, turmeric powder & some water to cook the mixture. You might have to add some more water once or twice to cook the mixture thoroughly. Add garlic paste & minced green chillies & cook some more. Add the curd and bring the mixture to boil. Making a point to keep string the mixture till it is boiling. Cook the mixture till the whiteness of the curd is gone and redness of the chillies is in the masala. Now stir in the butter. Add the milk cream and cook some more. Now cut the paneer in small pieces and add to the masala.
If you wish you can add a chicken cube to the masala.
Serve it with crisp plain parathas cooked in oil or butter-as per your taste & choice.
Posted in City Life, Cusine, GuestHouse, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan
Tagged Chili pepper, Cook, cooking, Coriander, Cottage cheese, Home, Onion, Paneer, recipe, Tomato
Rice & Green Moong Lentil
To Serve: 1 OR 2 Persons
Time Taken: About 30 minutes
Green Moon Dal( This is moong lentils with the green covering unlike the yellow moong dal): 4 heaping Table Spoons.
Rice: 4 heaping Table Spoons.
Turmeric Powder: 1/4 Tea Spoon
Salt: To Taste
Water: 400 ml.
Some Sugar & a Little Clarified Butter and Milk OR 200 gm Fresh Curd. As per choice.
Mix the lentil and rice together and clean and wash the mixture in water and let it soak in water for 10-15 minutes.
Throw away the water used to soak the lentils & rice mixture and put the mixture in a pressure cooker. Add about 400 ml of water with the salt and the turmeric powder.
Pressure cook at high flame till the cooker whistles once then lower the flame to simmer for 10 minutes. Switch off the flame after 10 minutes. Let the cooker cool down on its own for 5-10 minutes.
The ‘khichari’ is ready to be served.
It can be eaten with salt as it is Or with milk and sugar and clarified butter Or with fresh curd and salt or sugar Or with only sugar.
It is very light on the stomach and is generally made when somebody is recuperating from an illness.
The 50:50 ratio of the rice and green moong dal can be varied according to a persons choice.
If you are in a hurry and do not have the time or inclination to soak the rice and green moong dal mixture in water before pressure cooking the mixture just wash the rice and dal thoroughly in water and add 100 ml extra water to the mixture and cook for the stipulated time.
Posted in Accomodation, City Life, cookery, culture, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe
Tagged Cook, Home, khichari, Lentil, Mung bean, Rice, Salt, sugar, Turmeric
Serves: 2 persons
Time Taken :30 minutes
4 Hard Boiled Eggs
2 Medium Onions Minced
2 Tomatoes Minced
4 Green Chillies Minced
2 Tea Spoons of Garlic Paste
2 Tea Spoons of Ginger Paste
2 Tea Spoon of Red Chillies
1 Tea Spoon of Coriander Powder
1/2 Tea Spoon Turmeric Powder
Some minced green coriander leaves for garnishing
1/2 tea Spoon of Roasted Cumin (Jeera) Powder
200 gms Curd
1 Cube of Maggi Chicken Stock
1/2 Tea Spoon Salt OR to taste (Remember there is some salt and pepper in the chicken cube too)
6 Table Spoons Of Soya Oil
A simple curry for the eggetarians & the non-vegetarians among us.It does not take much time to prepare.But is a delicious substitute to a non vegetarian dish.
Put the four eggs to boil in a pot of water for 15 minutes.
Heat up the oil in a wok and fry the onions in it on low heat till the onions are a little brown.Add the minced tomatoes in the Wok and fry some more.Now add the garlic and the ginger paste and fry some more.Add the Red chillies,Coriander powder, Roasted Cumin Powder,turmeric powder and Salt with a cup of water to the mixture and cook it till the oil starts to bubble.Stir in the curd.Keep stirring the mixture on high flame till the mixture starts to boil.Add the chicken cube.See that it dissolves in the mixture.
Add the green chillies.Cook the mixture on low heat till it is oily red in color.
Cut the 4 boiled eggs in 2 halves each and add to the curry.
Garnish with minced green coriander leaves and serve with hot chapatis.
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, Eggs, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe, Street Food, Travel
Tagged Anda Curry, Ande Ki Sabzi, Chili pepper, Cook, Coriander, Cumin, Egg Curry, Garlic, Ginger, maggi chicken cube, Onion, recipe, Salt