Palak Paneer

Palak Paneer is a favourite of my DH and DD. It is yummy and creamy with loads of goodness in it.

I served it with three grain roti made of Wheat(1 cup), Ragi(1/3 cup) and Maize flour(1/3 cup). Though this roti is not as tasty as the wheat version it is quite healthy.

Serves 3

Palak 1 bunch- washed chopped

Tomato 2 nos

Onion 2 nos

Paneer cubed 15 pieces

Ginger 1 inch piece

Garlic 8 pods

Green chilly 1/2 (increase if you want the heat to be more)

Oil 2 tbls

Butter 1/2 tbls

Cumin seeds 1/2 tbls

Fennel seeds 1/2 tbls

Powders

Coriander 1 tbls

Garam masala 3/4 tbls

Salt as required

Sugar 1 tbls

Heat butter in the pan and cook the palak. It gets shrinked and gets cooked  in its juice.  Once cooled, grind into the paste with the juice.

Blanch tomatoes, grind and filter. 

Grind onion, garlic, ginger and green chilly together.

Put Oil in the pan. Add Cumin and Fennel seeds to splutter. Add the Onion mixture and fry. Once the mixture is cooked, add the tomato mix and cook until the raw smell in tomato goes off. Add the powders and mix well. Add the palak paste and add a cup of water. Bring to a boil. Add the paneer. After 2 mins remove from fire and serve with roti.

Stuffed Naan

I love stuffed naan. But what we get in restaurants are made out of Maida. When I saw the post for Wheat stuffed naan from Jayasree-Kailas Kitchen. I bookmarked immediately. It came out very well and couldnt even smell anything different. The naan were soft and tasted yummy. Thanks Jayasree for the recipe.

Kashmiri Pulav

Basmathi Rice – 1 cup
Ginger garlic Paste – 1 spoon
Cinnamon – 1 inch piece
Cloves – 3
Cardomomi – 3
Cumin seeds – ¾ spoon
Aniseed – ¾ spoon
Pepper – ¼ spoon
Ghee – 2 spoons
Yellow food color – as preferred
Fruits cut into equal sizes( Apples, Pomegranate, Grapes, Pineapples) – 1 cup
Dry fruits (Pista, Cashew, Raisins, Badam) – ¼ cup
Salt – As required
1. Rinse and soak the Basmathi rice for 5-20 mins
2. In a kadai pour a spoon of Ghee and add cumin and aniseed first
3. Subsequently add cinnamon, cardamom, cloves, grounded pepper(can add green chilli if preferred)
4. Also add ginger garlic paste.
5. Just fry for 30 seconds and add the drained rice
6. Fry for 2 more minutes
7. Stop the flame, pour the rice and masala mix in the Rice cooker and add 1 and ½ cups of water along with required amount of salt, yellow food color, 1 spoon of ghee and cook.
8. Fry the Dry fruits with just little ghee and keep
9. Once rice is cooked garnish with the fruits and dry fruits.
10. I had made Onion Raitha and cauliflower pakodas.