Kalakand

Hiii….friends…I came with one of my favorite sweet that is Kalakand….popular Indian sweet made out of solidified milk and cottage cheese…originated from Rajesthan ….very rich,soft ,crumbly,milk based fudge that literally melts in the mouth…it is diffrent to Indian milk cake…you can find Milk cake recipe in my blog too…Hummm …so here I share my Kalakand to you…

: Kalakand :

Ingredients and Method :

400 gms cottage cheese ( paneer ) + 400 gms solidified milk + 350 to 400 gms granulated sugar + 2 tbs ghee + 1 tsp cardamom powder

I used home made solidified milk and panner from market.

Take grated solidified milk and Panner with sugar in large pan ,mix very well by spatula.

Cook the mixture on law heat. Add cardamom powder,mix well. It will become soft. Stir constantly untill all moisture evaporate and to become thick in consistency along with nice colour n aroma .

Pour the mixture in already greased plate or baking pan,I used square shape baking pan and spread very well.Granich by chopped pistachio and let settle down for 4 to 5 hours,cut into square in shape.

Here is ready mouth melting and delicious Kalakand…

Thanks

 

 

Paneer Butter Masala

Hiii…friends….today I came with Paneer Butter Masala…A rich and cashew based gravy with paneer…one of the most popular Panner receipes in Indian cuisine,basically comes from the North cuisine which has bright and dazzling texture with glossy and creamy flavored…

: Paneer Butter Masala :

Methods with ingredients :

200gms paneer cubes

2 medium size blanched  onion slices ,make fine smooth puree + 5 to 6 medium size blanched and peeled tomatoes smooth puree

For tempering : Heat 1 tbs and 1 tbs unsalted butter in pan on medium flame ,after butter melting to add 1 bay leaf,1 cinnamon stick,2 cloves,3-4 green cardamom in pan,let them roast for a minute.Add 1.1/2 tsp ginger garlic paste,saute the paste till raw smell disappear.

Add onion puree and saute for 2 minutes then add 1 tbsp coriander powder + 2 tsp red chilli powder + 1 tsp cumin powder in pan,mix well and stir frequently the mixture till separate the oil from the bottom,take care not to burn from bottom.

Add tomatoes puree in pan, mix well and saute the puree till oil separate from the bottom.

Now add 3/4 cup of smooth  law fat yogart ,not curdle and 2 tsp MDH chiken masala with salt as your taste,mix well and saute for 2 minutes,then add 1 cup of water,mix well,stir for a minute.

Add 3-4 tbsp cashew milk ( soaked 9-10 cashews in warm milk,blend it)+ 3 to 4 tbs unsalted butter,mix well,simmer for 2 minutes then add 1 .1/2 tsp crushed dry fenugreek leaves,mix well and cook,simmering for two minutes.

Add paneer cubes with 1 tbs unsalted butter ,I take bit a large cubes mix well,cook and simmering frequently for five minutes more.

Turn off the flame.

Here is readyyy our mind blowing Butter Paneer….get ready for yammy lunch…

Serve with garlic naan or plain roti or rice …hummm…whatever it is totally up to you…it’s going fabulous in taste..

Paneer Pasanda

Hii….friends….Happy  Holiiii !!

On this lovely colourfull day I came with my favorite…..Paneer Pasanda…a royal mughlai little sweet dish….Paneer Pasanda is a paneer delicasy that is liked by all…Pasanda means every ones favorite…hummmm…. I loved Pasanda in white gravy as compared to tomato gravy….so here I share my yammy….super yammy….Paneer Pasanda to all my friends…

: Paneer Pasanda :

Ingredients with Method:

Heat 1/2 tsp oil in pan on medium flame,add 15 cashews nut and 2 medium size chopped onion along with 1/2 cup of water.

Let boil for 5 minutes,remove from the heat let it cool down.Take onion and cashews nut into blender to make very fine smooth paste.

Heat 2 tbs clarify butter + 2 tbs oil in pan,add 3 green cardamom + 3 cloves +1 bay leaf + 2 small cinnamon stick,let them roasted.

Add 1 tbs ginger garlic paste with one fine chopped green chilli,sauté until raw smell disappear.Add 1/2 tsp garam masala and 1/2 tsp coriander powder,let them roasted for a minute.

Add chopped 8 to 10 cashews nut ,roasted for a while.

Add onion cashews nut paste in pan and mix well. Cook on law heat until ghee comes on top.Add 4 tbs churn yogurt and 2 pinch of cardamom powder with pinch of nutmeg powder, mix well,cook for two minutes.

Add 1/4 tsp black paper powder,mix well and then add organic honey .

Add paneer cubes,stir in gravy very slowly,just tossed the paneer in gravy and cook for two minutes on law flame.

Garnish with chopped fresh coriander and cashews nuts…and serve with garlic coriander tawa roti as I served to my family….trust me each and every bite was satisfied for yammy and healthy food…

thanks….

Shahi Paneeer

Hiiii….friends….today I came with Shahi Paneer….a royal dish of Indian cottage cheese…it is one of the most famous paneer preparation….made in rich creamy thick sauce along with cashews nut…yes off course I came with super delicious Shahi Paneer with great twist…and I m sure if you stopped over here for your receipe….it will come out a great treat….even you say never had a taste before….haha….feeling nice…..because it’s great deal with health too…I used zero fat yogurt and almond milk for great creamy sauce inspite of heavy cream…and even honey inspite of sugar…hummmm….good job…..hahaha…so here i go to share my yammy….super delicious Shahi Panner….

: Shahi Paneer :

Ingredients and Method :

200 gms soft cottage cheese,cut into1 inch thick triangle in shape.

Tomato purée : 1 large ripe peeled tomato,remove the pulpe,chopped fine and blend in blender to make a fine smoothy puree.

1/2 cup zero fat beaten plain yogurt.

Almond milk : Soaked and peeled 5 almonds blend with 1/4 cup of milk to make a fine smooth milk without any almond particals.

For thick gravy sauce : 1 medium size chopped onion + 2 large size chopped tomatoes + 15 cashews nut = Heat 1/2 tsp oil in pan,add cashew nuts when it roasted add chopped onion and tomatoes along with 1/2 cup of water,cover the lid and simmer until tomatoes- onion becomes soft.

Take a mixture in blender and blend it to make a very smooth paste without any coarse particals.

Heat the 3 tbs oil in pan,add1 bay leaf ,3 green cardamom.1 small piece cinnamon and 4 cloves,let them roasted for a while on medium flame.

Add 1 tbs ginger garlic paste and sauté till raw smell disappear.

Add 1/2 tsp red chilli powder and stire for a while and then add tomato purée.Mix well and stir until oil becomes separate from  the tomato.

Add thick gravy paste,mix and stir for two to three minutes then add 1/2 tsp coriander powder along with 1/2 tsp garam masala.Saute for two to three minutes.Add beaten yogurt ,mix and stir well.Add almond milk,mix and stir the gravy for a while.

Add 1 tbs organic honey or as you required sweet in your curry. Mix well and then add paneer.

With lots of care and love stir the paneer by soft hand and simmer for two minutes.Turn off the flame and remove the pan from burner.

Garnish with fine chopped cashews along with little sprinkle of garam masala and chopped fresh coriander.

Serve with garma garam tawa roti or fulka roti too….and  become a great meal with dal makkhani….so let you try once …..have a great delicious meal…………thanks…..