Wednesday, 22 January 2014

Paneer Butter Masala

Rich, creamy & restaurant style Paneer butter masala for you. Perfect for parties and also your family meals! My version of Paneer butter masala for you all!

Paneer 1/2 kg (cut into cubes)
onions 3 medium size (finely chopped)
tomatoes 2 medium size (pureed)
Ginger-garlic paste 2 tsp
water 2 cups (as required)
cashew paste (grind 10-12 cashews with water in a mixer)
kasuri methi- 1/2 tsp
salt as per taste
cumin powder 1 tsp
coriander powder 1 tsp 
red chilli powder 1 1/2 tsp
dollop of butter
oil for frying the masala (2 tbs)
coriander leaves for garnish

  1. Heat oil in a frying pan & add finely chopped onions. Fry till golden brown. Keep stirring frequently to avoid it from sticking it to the bottom. When the onions turn golden brown in colour add ginger garlic paste & tomato puree. Fry for 2 minutes.
  2. Add cashew paste. Stir well. Add kasuri methi, salt, red chilli powder, cumin powder & coriander powder. Bring it to a boil. Add paneer pieces. Add water as required. 
  3. After it starts boiling add a dollop of butter. Garnish with chopped coriander leaves

Tuesday, 14 January 2014

Sweet Pongal

'Makara Sankranti' is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of India. In Tamil Nadu Sweet Pongal is prepared on this auspicious day. I learnt this delicious recipe from a dear friend of mine.


Raw Rice - 1/2 cup heaped
Moong Dal - 1/8 cup 
Jaggery - 3/4 cup
Water - 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup)
Ghee - 2 tbsp
Cashews - 8 broken
Raisins - 1 tbsp
Cardamom powder - a pinch

edible camphor (optional) a pinch


  1. Dissolve jaggery in boiling water, to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
  2. Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that) and cardamom. Keep aside
  3. In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir.Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup.
  4. Add the jaggery syrup and cook well in medium flame for 5 mins.If it starts getting dry add milk and keep mixing till you get the pongal consistency. Roast the cashews & raisins in ghee and add to pongal.