Kadai Paneer

Kadai Paneer

 

One of the most famous Indian Vegetarian dishes of all time.This irresistibly tasty dish is a combination of Paneer (Cottage cheese) and Kadai masala.

 

 

Kadai Paneer

 

 

Kadai

Kadai paneer takes it's name from the special utensil Kadai ('Wok' like utensil) in which it is cooked. Kadai paneer is normally made semi-gravy in consistency. Some people do like it dry as well.

 

 

 

This flavourfull dish is a typical North Indian delicacy, it's a very famous dish in restaurants all across India.  Countries around the sub-continent such as Nepal, Pakistan and Bangladesh made it one of their favourites and, one of the fast moving dishes in any Indian restaurants in United States as well.

Roti, naan, chapathi or pulav rice can accompany kadai paneer. 

 

Paneer is a fresh and unripened Indian cheese, made of cow's milk. Milk is boiled first and an acid medium such as lemon juice or vinegar is added into it. Once it is curdled, whey is seperated and the cheese is then wrapped  in a cheese cloth or muslin cloth and rinse it with fresh water and press the water out.

 

Nutritive value:

100 gm of paneer contains 265 KCal of energey, 18.3 gm of protein, 20.8 gm of fat, 2.6 gm of minerals, 1.2 gm of carbohydrate, 208 gm of Calcium, 138 gm of Phosphorous.

 

 

Since it contains considerably good amounts of  cholestrol and fat, those who have hypertension and diabetes should consider avoiding it. Occasional intake in small quantities is advised.

 

Recipe of Kadai Paneer: 

 

For 4 servings.

 

2 Tsp       Oil/Ghee.

2 pcs        Dried Red chillies.

2 pcs         Bay leaves.

2 pcs        Cardamom (crushed).

2 pcs        Cloves.

2 Tsp        Coriander seeds (crushed).

1 Tsp        Cumin seed.

300 gm     Onion (medium diced).

2 Tsp        Ginger-Garlic paste.

2 Tsp         Red chilli powder.

1/2 Tsp      Turmeric powder.

2 Tsp         Garam masala.

400 gm     Tomato (medium sized).

300 gm      Bell peppers( diced).

500 gm      Paneer.

Salt as per taste.

2 Tbsp      Kasuri methi ( dried fenugreek leaves).

1 Tbsp      Coriander leaves (roughly chopped).

1 Tbsp      Grated Parmesan (for garnish)

 

Method of Preparation:

 

In a medium sized kadai, heat oil and add all the whole spices.  Add onion and cook for a while.  Add ginger-garlic paste and cook.  Add the powdred masalas into it and cook for a while.  Add tomatoes, cook until the oil separates.  Add peppers and paneer and cook until the vegetables become tender.  Check seasoning.

 

Sprinle kasuri methi and sprinkle some  chopped  coriander leaves, give it a nice mix.

 

 

 

Garnish with grated paneer, coriander leaves and cream (optional).

 

 

 

 

 

 

 

 

I have tried this at home and it came out as good as I expected it to be.  You can try this recipe at home and let me know how did you like it...

 

 

 

 

Enjoy, HAPPY COOKING!!!

 

 

Puttu and Kadala curry

Puttu and Kadala curry

Puttu(Steam Cake) &Kadala Curry

Puttu and Kadala curry..

Puttu and Kadala curry is one of most famous breakfast dishes in Kerala.The shape of puttu attracts you more than anything else at the first sight. Puttu, takes it shape from the cylinder in which it is cooked. Puttu is cooked in a steel vessel (Puttu maker),which has two sections(Puttu Kutti and Puttu Kudam) seperated by a perferated lid.It is cooked by steaming method.The lower section holds water  and upper section holds puttu.Way back in time Puttu was cooked in bamboo sections  and even coconut shells were also being used.

 

The history of  Puttu can take you centuries back.It is believed that Puttu was first offered to Lord Ganesha at 15th century.Puttu has made its presence in all most all the states in South India states and is just planting its roots in North India, even famous in Srilanka.

 

Puttu is normally made of rice flour ,layered with grated coconut.The classical accompaniment of Puttu is Kadala curry.Paddam and Pazham(Banana) are also being served on the side.The most famous variations of Puttu are Gothambu puttu( made of Whole wheat),Brown rice flour puttu and Rava puttu.

 

Puttu and Kadala curry being my personnel favourite , I bet you, nothing beats having a  Puttu and kadala curry to break your whole night fasting!!!!

 

 

 

 

 

 

Recipe for Puttu

 

*For four servings.

 4 cups Rice flour.

 Water to mix.

 Salt.

1 cup Grated coconut.

 

Method of Preparation : Take rice flour in a clean utensil, add salt and mix well. Add warm water little by little working the flour in between your finger,making sure your rice flour does not form big lumps of it.Continue to do this until you get all the rice flour is in granular form.Now add first layer of grated coconut in to the cylinder,and top it up with rice flour.Repeat the process and add grated coconut on top to finish off with the layering.Place the cylinder on top of the vessel(water should be boiling) and cover it with lid.Allow the steam to cake care of the cooking.Cooking time is 7-8 minutes.

 

 

 

Recipe for Kadala Curry 

 

*For four servings.

2 Tbsp  Veg.Oil.

5/6 pcs of Couury leaves.

3 pcs of Whole dried chilli.

3 Green Chillies, slit.

2 Onion.

1 Tbsp Ginger-Garlic Paste.

3 Tomatoes.

1 Tbsp Turmeric Powder.

1 Tbsp Coriander powder .

2 Tbsp Chilli Powder.

2 Tbsp Garam Masala.

3 cups Black Channa.

Half a Tbsp Lemon juice.

4 Tbsp of Coconut cream.

Salt to taste.

 

Method Of  Preparation: Heat oil in a medium sized pan.Add curry and let it crackle (tempering),add slice onions in to it,cook it over a medium heat.Add ginger-garlic paste,cook for a minute and add slit green chillies.Add the powdered masala's now and cook for about 3-4 minutes.Add sliced tomatoes in to it,continue to cook until cooked well.Add *Black Channa in to it and add enough water.Bring water to boil and lower the fire and let it cook,checking the doneness regularly.Add lemon to balance the flavour(optional).Finish it with coconut cream and check seasoning.

 

*Black channa (black chick peas) needs to be soaked over night to prevent the under doneness.

 

 

 

 

Enjoy!!! HAPPY COOKING.