Paneer Makhani /Butter Paneer

Paneer Makhani

Paneer Makhani –Just like Restaurant

200-250 gms paneer
1 medium onion chopped
5 cloves garlic chopped
2 large ripe tomatoes chopped
8-10 cashewnuts
1 bay leaf
2 green cardamoms
1 small piece of cinnamon
½ tsp cumin seeds
1 tsp Kashmiri chili powder
½ tsp kasuri methi (dry fenugreek leaves)
Salt to taste
3 tbsp oil or butter
3 tbsp cream
1 cup water

Cut paneer into small cubes. You can either fry it in 2 tbsp oil or use without frying. (If using frozen paneer, soak in warm water for 10 mins and drain the water)
Heat oil in a pan and add bay leaf, cinnamon, cardamom and cumin seeds.
When spices crackle, add garlic, cashews and onions and saute till onions are translucent. Add chili powder and stir.
Add chopped tomatoes and kasuri methi. Stir for a min and take off fire.
Remove bay leaf and grind to a smooth paste. Add few tbsp water if required.
Heat 1 tbsp oil in the same pan and add the tomato mixture.
Stir for some time on medium flame till oil starts to release from the side.
Add 1 cup hot water and check salt.
Let the gravy simmer for few minutes.
Add paneer cubes and mix well. Let it simmer till you get the required consistency.
Add cream and stir and take off fire.
Serve hot.


Lemon Doughnuts/Cupcakes

Lemon Doughnuts

Lemon Doughnuts/Cupcakes
Recipe Source: thehungrymum

2 cups all-purpose flour
2 tsp baking powder
¾ cup sugar
¾ cup milk
2 eggs lightly beaten
4 tbsp vegetable/canola oil
Finely grated zest of one large lemon
1 tsp lemon or vanilla essence

½ cup icing sugar
Approx. 2 tsp lemon juice or water

Preheat oven to 160 degree Celsius and grease cupcake or doughnut molds.
Whisk flour, sugar, baking powder and zest in a large bowl.
Whisk milk, egg, oil and essence.
Add wet to dry ingredients and mix gently.
Spoon the batter into the molds about ¾ full.
Bake for 10-12 mins or until a toothpick comes out clean.
Cool completely.

Add lemon juice or water little by little to the icing sugar and make a thick paste. Transfer to a ziplock bag and pipe onto the cooled cupcakes. It will set in half hr.

Peach Muffin

Peach Muffin

Peach Muffin
Recipe source: King Arthur Flour

2 cups all-purpose flour
2 ¼ tsp baking powder
1 cup dark brown sugar
¼ tsp ground nutmeg
½ tsp cinnamon powder
1 large egg
6 tbsp oil
½ cup + 2tbsp milk
2 ripe peaches diced (don’t peel)

Preheat oven to 180 degree Celsius. Grease muffin tin or loaf pan and keep aside.
Whisk flour, sugar, nutmeg, cinnamon and baking powder in a large bowl.
Whisk egg, milk and oil and add to dry ingredients.
Mix gently. Fold in peaches.
Scoop batter into muffin tins. Fill it almost to the top.
Bake for 20-25 mins until nicely risen and golden brown.
Yummy eaten warm.

Whole Green Moong Dal Curry

Whole Moong Dal -North Indian

Whole Green Moong Dal Curry –North Indian
Recipe source: Vegrecipesofindia

½ cup whole moong dal
1 medium onion chopped
1 medium tomato chopped
1 tsp ginger/garlic paste
1 bay leaf
½ tsp cumin seeds
½ tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
½ -1 tsp chili powder
3-4 tbsp chopped coriander leaves
2 tbsp oil

To Temper:
2 tsp oil
½ tsp cumin seeds
2 pinch asfoetida

Wash moong dal and keep aside. Presoak overnight if you remember otherwise ok too.
Heat oil in a pressure cooker and add bay leaf and cumin seeds.
When cumin starts to splutter, add onions and saute till golden.
Add ginger garlic paste and saute for few mins.
Add tomatoes, turmeric powder, chili powder, coriander powder and garam masala.
Saute till tomatoes become mushy and oil starts to separate.
Add drained moong dal and 2 and half cups of hot water. Cook till beans are soft. Leave aside till pressure releases.
Add more water if the mixture is dry. Beans should be cooked very soft.
Simmer for few minutes and add coriander leaves and salt. Switch off fire.
For tempering: heat oil in a small pan and cumin seeds. When they crackle, switch off fire and add asfoetida. Pour into cooked dal and mix.
Serve with chapathis.