Paneer Peas Masala ~ Restaurant style Gravy

I made few changes to Paneer butter masala and got this recipe. its so simple recipe and also it tastes so so good. my words and the pictures may not do justice to the dish. You have to try and find how tasty this gravy turns out.

Oh this time i'am trying out with step by step pictures. i am finding very difficult to handle the camera on one hand and ladle on other. sometimes hot smoke hits the camera lens, it was a new experience to me. i salute blogger's who make step wise pictures on every post!! without any more excessive talk, i will take you straight to the recipe.

Pindi Chana

Chana is favourite at home. I have tried this Pindi Chana twice before, its easy to prepare and comes out Tasty. No wonder TH likes this very much. I was wondering why Pindi is first name for this dish. on googling, i found, This Dish is also called as Rawalpindi Chana or Pindi Chole.

Addition of Anardana seeds and Tea makes this dish quite unique. Anardana seeds is nothing but dried pomegranate seeds. it adds up taste in dishes like this.

Malai Kofta

Malai Kofta is such a Rich Dish with Lots of Cream. Ofcourse Deep Fried Kofta's makes it Rich. As i mentioned in my earlier post, We made this Malai Kofta at Our Cooking Session. It turned out Yummy and very Tasty. Recipe may look Lengthy, but once you start making, you can finish off soon.

Sweet Corn Gravy

Thanks for all your wishes over my Eye. Injured Eye is Very Much better now, the blood clot is going off now. Thanks All Again.

This Sweet Corn Gravy Dish is prepared from the inspiration drawn from Nags and Sharmilee's Sweet Corn in Rich Onion Sauce. I worked out the recipe in gravy form, and the outcome was Just Perfect and Tasty.

Recipe for Sweet Corn Gravy:

Pressure Cook 1/2 Cup of Shredded Corns for upto 5 whistles. or Microwave at High for about  4-5 mins.

To Grind into Paste:

Big Onion - 1
Garlic - 2 cloves
Ginger - 2 inch size

Mix the Following with the Grounded paste,

1/4 tsp of Turmeric powder,
2 tsp's of Chilli Powder,
1/2 tsp of  Cumin
1 sprig of Curry leaves

Heat a tbsp of Oil in a Pan, add the grounded paste mixed up and saute them, till the raw smell of onion leaves. add the boiled/cooked corns and mix it up with masala's. add salt to taste,& little water and mix it up. Let them Boil.

After it has boiled for 4-5 mins, remove the gravy from heat. add 1/4 cup of milk to the gravy and mix it up.

Serve it with Roti's. I enjoyed with Biryani. The mild gravy worked well with the heavy biryani.

Suggestions:

* Add Boiled and Cooled Milk to the Gravy towards end.
* If you wish, you can also add Coconut Milk or Fresh Cream in the place of Milk.

Baingan aur Mirch ka Saalan

Life has so many challenges ahead for us now. Right from Career, School for the kid,  everything is still on hold, and we are really fighting hard to play it all smoothly from the pause mode. Hope everything will get smoother. Other than that, had bloggers meet, where i got a chance of knowing all nice bloggers and now i can call them as blog-friends. every blog-friend were so sweet and nice. then my kid got holiday's, so i need not tell you all, why i was not spotted here often.

Holiday fever caught us and cooking new dishes becomes my job. As a Brinjal Fan, i was longing to prepare this Baingan aur Mirch ka Saalan. i got this recipe from Nita Mehta's Cook in Minutes. it was really made in minutes.close to quarter of an hour, if i need to mention the duration.

If you think, that this Gravy is a Spicy Dish, then you are wrong. Its Tangy and Thick Gravy. If you need it to be spicier, add some chilli powder or have a bite of green chilli's then and there while having the gravy;)
The fried soft brinjals compliment with the tanginess of the gravy, and i think thats the uniqueness of the gravy.

Recipe Source: Nita Mehta's Cook in Minutes
Ingredients:

4 Green Chilli's
5 Purple Brinjal's - sliced in round shape's (refer picture)
Tamarind paste - 2 tsp's
Chilli powder  - 1 tsp
5 tbsp Oil
1/4 tsp Mustard
1/2 Onion - finely chopped
Curry Leaves - 1 sprig
Thick Milk - 1/4 cup or Fres Cream - 2 tsp's

To Grind:

2 tbsp sesame seeds
2 tbsp peanuts
1 tsp grated coconut
6 flakes of garlic
1 inch of ginger
1 tsp Cumin
2 tsp's of corriander powder
a pinch of turmeric powder
Juice of half of a Lemon

 Grind the above all together into a smooth and thick paste with 2 tbsp of water.

Method:

Heat Oil in a Thick Bottomed pan, add slitted green chilli's and fry them. after frying remove it from oil.
Then add round sliced Brinjal's to the oil and fry them for 5-7 minutes till they are cooked and turn into golden colour. once the brinjals are cooked remove them from oil.

add mustard, curry leaves to the oil and let the mustard splutter. now add frinely schopped onion and fry them till they turn translucent.

Now add the grounded smooth paste and mix with the onions. add 2 cup's of water and tamarind paste and bring them to boil.

Then add the fried green chilli's and brinjals to the pan and mix well. Let the gravy simmer for another 2-3 minutes. Then remove the gravy from the flame and add 2 tsp of fresh cream or 1/4 cup of thick milk.

Serve with Rice or roti's.