Sunday, 5 November 2017

How to Make Restaurant Style Paneer Malai Tikka

Recipe for Restaurant Style Paneer Malai Tikka


Ingredients
Paneer – 500 grams, diced
Capsicum – 2 medium, diced
Tomatoes - 2 medium, diced
Onions - 2 small, diced
Fresh cream – 200 ml
Cheese – 50 grams/2 cubes
Kasoori Methi – ½ tbsp
Salt – to taste
Green cardamom powder – ½ tbsp
Chat masala – ½ tbsp
Powdered sugar – 1 tbsp
Saffron – a few stand soaked in 1 tbsp warm milk
Ginger – 1-inch piece
Green chilies – 2
Cilantro/Coriander leaves–¼ cup
Mint – 2 tbsp. 
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Instructions
Combine cilantro, mint, ginger and green chilies in a grinder. Pulse them a couple of times to get a coarse mixture.
In a bowl, combine fresh cream, grated cheese, and the ground mixture herbs, ginger, and chilies. Also, add salt, kasoori methi, saffron soaked in milk, chat masala, green cardamom powder, and powdered sugar. Mix well.
Marinate the paneer, capsicum, onions and tomatoes in separate bowls. Cover and let them rest in the fridge for 2 hours, or preferably 24 hours.
When you are ready to grill the marinated paneer and vegetables in the tandoor, arrange them on the skewers. Alternate between paneer pieces, capsicum, onion and tomatoes while arranging them on the skewers.
When the coals in the tandoor are ready, arrange the skewers in the tandoor.
When the marinade on the underside sets, turn the tikkas and baste it with some marinade if you wish. Turn again and continue to cook until the second coat of the marinade is cooked. Cooking the paneer malai tikka takes about 7-8 minutes.
Remove the skewers from the tandoor and carefully slide the tikkas off the skewers into the plate using a pair of tongs. Serve paneer malai tikka hot with some green chutney and cabbage salad.

Tuesday, 31 October 2017

How to Make Thaen Mittai

Recipe For Thaen Mittai
Ingredients
Rice – 1 cup ( Raw rice or Idli rice)
Urad dal – 1/4 cup
Baking Soda - 1/4 tsp
Orange Red Food Colour - 1/4 tsp (or as needed)
Sugar - 1.5 cups
Water - 3/4 cup
Lemon juice - 1/4 tsp
Oil - for deep frying
Sugar - about 1/4 cup (for rolling) 

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Method

Take the rice and urad dal in a bowl, wash it and soak it with enough water for 3-4 hours.
Once it is well soaked, drain the excess water and grind it to a paste. It has to be a thick paste so add as little water as possible. It is ok if the batter is not super smooth.
Remove the batter in a bowl. Add the orange food color and baking soda into it.
Before making the balls, first make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.
In another stove, heat some oil for deep frying.
Take tiny portions of the batter and drop into the hot oil. Within few seconds, the tiny dough balls will rise to the top. Fry for 3-4 minutes till the balls become crispy.
Remove the fried balls using a slotted spoon and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.
After the balls soaks up the syrup, remove them using a spoon. The balls are ready to eat.
To make it extra special, take some sugar in a plate. Roll each ball in the sugar and store it. It stays good in room temperature for 3-4 days

Detailed Steps to make Thaen Mittai
Take rice and dal in a bowl and wash it. Idli rice or raw rice can be used for this.


Add water to cover it completely. Let it soak it for 3-4 hours.


When you are ready to make, drain the excess water and take it in a mixie jar. 


Grind it to a paste with as little water as possible. 



Take the batter in a bowl, mix orange food color and baking soda with it.


Now let's make the sugar syrup. Take sugar and water in a sauce pan and bring to boil. Simmer for 5 mins till it becomes thick and syrupy. Switch off and add the lemon juice to the syrup so that sugar doesn't get crystallized.


Heat some oil for deep frying. Take tiny portions of the batter using a small spoon or fingers and drop into the hot.


The dough balls will immediately rise to the top.



Fry for 3-4 minutes till the balls become crispy.



Remove the fried balls using a slotted spoon, drain excess oil and add it immediately into the sugar syrup. Let it soak for 5-10 minutes.



Carefully remove the soaked balls which are now ready to eat.


To make it look special, take some sugar in a plate. Roll each ball in the sugar crystals and serve.



Juicy sugar balls are ready to enjoy.


Tuesday, 17 October 2017

How to Make Brown Bread at Home

Recipe For Brown Bread


Ingredients:
500gm whole wheat flour
500gm refined flour
200gm whole wheat bran
10gm bread improver
20gm gluten
40gm sugar
30gm yeast
20gm salt
450-500gm chilled water.
Method:
Sift both the flours together in a large mixing bowl; add whole wheat bran, yeast, bread improver, gluten, sugar and salt. Make a well in the centre of the mixed flour and pour in little chilled water and start mixing with your hand. Then mix in the remaining chilled water to gather the dough and is not sticky but soft.
Place the dough on lightly floured surface and knead it for 6-8 mins until it forms a film on stretching or has a natural shine on the dough surface, use flour if required for dusting to prevent it from sticking to the surface and hands. Place it in a bowl, cover it with a damp cloth for about 30- 45 minutes or until the size doubles up.
Knock the dough by kneading just 3-4 times to avoid any bubbles inside. Shape it into a ball.
Now in a greased bread mould, put the dough made above. Flatten the dough inside, using finger press to completely fit the dough into the mould. Cover with a damp cloth again. Keep it at room temperature to proof. Leave for 45min to 1 hour, or until it rises to less than 1/2" below the top edge of the bread mould.
Place the bread mould in a pre-heated oven at 180 C for 45 min to 1 hour.
Take Out. Cool it on a wire rack. Once cooled, slice and use.

How to make Kasha Bread

Kasha is a type of cereal made with buckwheat groats which have first been roasted, then soaked and finally simmered till it becomes soft. Kasha bread is healthy, and tastes almost like a cake. Buttermilk, cream and nuts all come together to give it a beautiful texture.


Ingredients
1/4 Cup Kasha
1/3 Cup Boiling water
1 Cup Buckwheat flour
1 Cup All-purpose gluten free flour
1/2 Cup Brown sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Xanthum gum
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Cream
1 Egg
1/4 Cup Oil
1/2 Cup Walnuts
Method
In a bowl soak the kasha in boiling water. Let it rest for 15 minutes.
Preheat the oven to 350degree C and grease a loaf pan.
Mix all the dry ingredients: buckwheat flour, all-purpose gluten free flour, baking powder, baking soda, xanthum gum and salt.
Whisk the eggs, cream and oil until smooth.
Stir the kasha and the walnuts to the egg mixture.
Add the dry ingredients to the wet ingredients with a spatula.
Spread the mixture evenly in the pan and bake for 50 minutes or till the tester comes out clean.
Serve with your choice of dish.