Vegetable Meatballs in Butter Masala Sauce

Its very easy to make butter masala gravy at home, you just need some basic ingredients and mix well and you are done, I have used meatballs in it but you can use chicken, paneer, mix vegetables and its done, only time consuming in this recipe is when you have to sieve the gravy once its cold , but the outcome is awesome so its all worth it. I have take this recipe from Rohan Bhatt from Foodaholics groups in Facebook.



Ingredients : 

2 cups diced tomatoes
1 cup diced onions
1/2 cup cashews
4 whole dry red chilies (De seeded)
5 vegetarian meatballs
2 tbsp butter
1 bay leaf
4 cloves
4 green elichi pods
2 small sticks of cinnamon
1 tbsp each ginger and garlic paste
1 tbsp honey
Salt as per taste

Method :

Heat oil in pan, add tomatoes, onions, cashews and dry chilies and all whole masala in it.

Add glass of water and cook on low flame for 20-30 minutes.

Switch off the flames and take out , bay leaf, cinnamon.

When mixture is cool , make  a puree of it , no extra water needed.

In the same pan, add 2 tbsp butter, when its hot, add ginger garlic paste.

Either you can sieve the gravy and keep it in different container or you can directly sieve it in pan.

Add water and let the gravy boil for few minutes.

Add honey and salt.

Add meatballs  / paneer / chicken what ever you are adding and cook for few minutes.

In the end , add crushed kasoori methi and enjoy hot with home made tandori roti or paratha or rice.

I had it with home made tandori roti.

Vindaloo Paneer Tikka Wrap

I was thinking about making paneer tikka, but as usual what’s the use if I am also making it same way. So
my vindaloo paste in fridge and took that out, add my paneer and veggies along with yogurt and vindaloo
paste and keep it in this marinade for 4 hours and then grill it and make a yummy wrap, all was gone and
no leftovers were there, That’s what I like, when I don't have to look for containers to store food.
Because I just can not see containers take space in my fridge. There is enough stuff I have to put it
fridge, right.  So here I made this and made wrap in malaysia paratha, so its easy and yummy too.

Ingredients:

2-3 tbsp. Vindaloo paste
1 each red and green capsicum
1 onion in big chunks
½ cup paneer or as per your choice more or less
½ cup yogurt
Salt to taste
2 tbsp.  oil

Method:

Chopped capsicum and onion in big chunks, keep it aside.

In a big bowl, add yogurt, vindaloo paste, vegetables and salt and mix it nicely.

If you have time, leave this for 4 hours, if not then at least hour.

When it’s done and you are ready to cook, heat a nonstick, add oil in it.

Take just the vegetables and paneer and grill it for few minutes, you don’t need to overcook it, just for

3-4 minutes and done.

If you see water is coming out of marinade, scooped out vegetables, and cook the water from the

marinade and use that as your sauce,

See in this picture, on top of it, that’s the sauce.

Cook your Malaysian paratha, spread the tikka on it, put some sauce too , fold it and enjoy with glass of
wine or bottle of beer. It’s perfect for beer.

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Rasgulla | Sweet Cottage Cheese balls in Sugar Syrup

Who don't like and who don't make this one? Everyone right. But this is foolproof recipe as per me to get soft and spongy rasgulla. Well this is not first time I am making this but before that I experiment with  Chocolate Rasgulla in Brown Sugar Syrup and  Rabdi Rasgulla but never gave you recipe of regular rasgulla. To write down seems like long process but believe me, I was done in less than hour from start to making paneer to put it in sugar syrup. Actually happened that, after coming back from grocery, I didn't had space in the fridge to put old milk gallons, Oh ya, I made this from regular Indian store / Supermarket whole milk. I don't buy any special milk so. Milk was about to expired and was not in the mood to keep the whole gallon jar just because I had little bit of milk in it or didn't wanted to keep it out in glass. So instantly made paneer out of it and in 20 minutes made balls and put them in lite syrup and then little thick syrup and enjoy it next day till its chill. Done. My paneer was not even a cup , so just had 11 or so balls but it is more than enough for two of us because kids won't even touch it. If you don't want this, just made rabdi and squeeze water out of it and add it in milk and you have rasmalai.

Ingredients for Paneer balls

1 cup of fresh paneer (make paneer and wash it thoroughly and leave it for 20 minutes and then start mashing it with your hands)
pinch of saffron - optional

Take the paneer and add saffron and mix till nice balls form up, just take not more than 15 minutes. Make balls and keep it aside.

Ingredients for Light Sugar Syrup:

Since I had not much balls, I made very less syrup. but for large quantity you can take 1 cup sugar and 4-5 cups water and  boil it with pinch of cardamom powder or just one whole green cardamom. Add balls in it , if you have too many balls , make it in batch . After adding balls, just cover it and let it cook for 15 minutes. Take it out and put it in cold water.

In that leftover syrup, add 1/4 cup more sugar and cup of water and let it boil and make sugar to dissolve. Once sugar is dissolve, shut off the gas. Once the syrup is cold, add the balls , after squeezing water , into that syrup. Leave it overnight for best result or 2-3 hours in fridge to chill.
Enjoy it once its chill.

Don't throw away that syrup, use it in your coffee or tea or where ever you use sugar. Best way to use up any sugar syrup is , make sweet shakarpara, instead of melting sugar, you already have it, just add it in flour, make a dough and make diamonds and cut it and fry it.

 Just because I added saffron inside the balls, its getting light yellowish in color, which I like it too.

Inspired from here.

Made Rasmalai out of rest of it.

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Chocolate Sandesh | Indian Cottage cheese with Chocolate

I just love to make paneer at home and use it in my dessert recipes. Not a big fan of savory paneer dishes. But love  paneer based desserts so much so when ever I have bad milk, use it to make paneer out of it and washed it nicely so I can use it for sweet dishes. Same way I had one cup of fresh paneer and wondering what I can make. Thought about making kheer but was not in a mood of standing in front of gas in the hot temperature and cook it. So made sandesh.

Ingredients :

1 cup fresh paneer
2 tbsp. cocoa powder or use grated chocolate also.
5-6 tbsp. sugar or as per your taste
few cashews for garnish
If you like you can add pinch of cardamom too.

Method:

Put paneer, cocoa powder and sugar in blender and mix it nicely. You can do it with hands too but machine works better.
Take it out in pan and cook till it leaves side. Mine took 10 minutes.

Spread it on dish and give shape as per your choice.
I make a square shape and put cashews on top of it.
Put it in fridge and enjoy as it is.

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Kadai Paneer / Indian cottage cheese in spices

Welcome to my 200th post. Thank you all for your warm support and co operation. Hope to continue this journey for long with you all.


This is very famous dish from Punjab. This is very simple and easy dish which can be done in 10 minutes. You can heat up the spice level as per your taste. We always wanted to create what we eat outside in the restaurant and when we get that taste we stuck with that recipe. Usually I don't make that much paneer dishes because I personally don't like paneer, so when I was making dish I wanted to add more vegetables, so  I added carrot, red capsicum. You can add cauliflower , long beans , broccoli and make Kadai Vegetable. Replace vegetable with your favorite protein and it become Kadai Chicken or tofu or shrimp. So from one dish , possibilities are endless. For this dish I didn't fry the paneer but if you like it fried , do it.

Ingredients:

1/4 cup paneer cubes
1 onion sliced
1 red capsicum cubed
1 carrot cubed
2 tomatoes chopped
1 tsp. Jeera
1 tbsp. tomato puree
1 tsp. ginger garlic paste
1 tsp. kasori methi crushed
salt to taste
2 tsp. oil
few stings of coriander leaves chopped and few strings of ginger for garnish

Roast and Grind Masala :

3 dry red chili
1 dry Kashmiri chili
3 cloves
5-6 black peppercorns
1 tsp. cumin
1 tsp. coriander

Method:

Heat a dry pan, add all the masala under Roast and Grind. Dry roast them for few minutes till nice aroma come. then cool it and  put it in the grinder and make a powder.

Now heat a Kadai with oil in it.
Add jeera in it , when it crackle add onion. Cook till its translucent.
Then add tomatoes and cook till its mushy.
Add tomato puree, grind masala, ginger , garlic paste and cook for a minute.
Add capsicum and carrot and cook on high flame for 2 minutes.
Add paneer pieces and coat them with masala. Cover the lid and let them cook and get nice with each other for 2-3 minutes. Sprinkle little water if its too dry.
Add kasoori methi and salt and mix it and cook for minute.
Add coriander leaves and ginger and Serve hot with naan / roti/ paratha.
If you are lucky enough to have leftover, make kathi roll out of it.

use leftover for kathi roll.
 
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