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Thursday, 31 July 2014

Methi Paneer / Cottage Cheese in Fenugreek Flavour

Methi Paneer is a dish from Punjab. Though Aloo Methi is common in any restaurant menu card, but Methi Paneer is very rare.  Methi has a little bitter taste but full with lots of health benefits. Many people does not like the taste of methi, but I am sure they will like the taste of Methi Paneer. I have used lemon juice to add sourness to the gravy, you can also use curd instead of tomato. You can also add some dry methi leaves (kasoori methi) for garnishing the gravy. Here is the recipe of methi paneer my own way:

Methi Paneer / Cottage Cheese in Fenugreek Flavour
 
Ingredients

Paneer/Cottage Cheese - 200 gms
Methi (Fenugreek) Leaves - 11/2 - 2 cups
Methi (Fenugreek) Seeds - 1 teaspoon
Onion Paste - 1/2 cup
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Green Chilli - 2 to 3
Cumin (Jeera) Seeds - 11/2 teaspoon
Cumin Powder - 2 teaspoon
Turmeric powder -2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 2 teaspoon
Lemon Juice - 2 teaspoon
Keora Water - few drops
Salt to taste
Sugar - 2 teaspoon
Ghee - 2 teaspoon
Refined Oil

Procedure

Warm  two cups of water and keep the paneer in warm water for ten minutes. Now take out the paneer and make small rectangular pieces. Heat oil in a pan and saute paneer pieces using salt and little garam masala powder. Keep them aside. Blanch methi leaves and make a smooth paste. Heat oil in a pan. Take methi seeds in a dry strainer and dip in the hot oil, so that the oil has the flavour of fenugreek. Once the methi seeds turn brownish take out the strainer. Add ghee in the oil and cumin seeds. Once the cumin seeds start crackling add onion paste. After five minutes, add ginger and garlic paste, green chilli, cook them for a while and next add dry spices ( turmeric powder, red chilli powder, cumin powder, coriander powder, salt, sugar,). Mix them well for sometime and add methi leave's paste. Cook until the raw smell is completely gone. Now slowly add some water and adjust gravy consistency. Add paneer pieces in the gravy and add lemon juice, garam masala powder. Cover with a lid and cook under slow flame for 5 minutes. Open the lid and add keora water (3 to 4 drops). Serve methi paneer with paratha or roti.



Monday, 28 July 2014

Chirer Pulao (Polao) or Bengali style Poha or Flattened Rice Pulao

Chirer Pulao (Polao)or bengali style Poha is my today's blog post. Poha is a famous dish of Maharashtra. We all know Indian culture has unity in diversity. This is true for the food habitat of Indians across the regions and states. We customize our food as per taste. Chirer Pulao is a bengali version of poha, which is sweet in taste as Bong has sweet tooth. In Bengali style Poha, we add our favourite vegetable potato and other vegetables like carrot, beans, green peas. Chirer Pulao is very good breakfast option which is healthy too. Here is the recipe of Chirer Pulao:

Chirer Pulao or Bengali style Poha or Flattened Rice Pulao
Ingredients

Flattened Rice (Medium) - 2 cups
Potato - 1/2 cup, finely sliced
Carrot- 1/2 cup, finely sliced
Green Peas - 2 tablespoon
Beans - 1/3 cup, finely chopped
Onion - 1/2 cup, chopped
Green Chilli - 1 tablespoon, chopped
Coriander leaves - 1 tablespoon, chopped
Peanuts - 2 tablespoon
Black pepper powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Peppercorn - 4 to 5
Cinnamon stick - 1/2 inch
Sugar - 2 to 3 tablespoon
Ghee - 1 teaspoon
Salt to taste
Refined oil

Procedure

Wash the flattened rice and allow to drain the water for 20 minutes. Boil sliced potato, carrot and beans for 5 minutes and drain the water. Now heat oil in a pan and fry the peanuts and keep them aside. Add ghee in the oil and next add pepper corn & cinnamon stick. Add onions and fry till light golden brown. It's time to add all the vegetables, green chilli and coriander leaves. Saute for 3 to 4 minutes and add turmeric powder, black pepper powder and salt. Mix well and add fried peanuts and washed flattened rice. Now mix it very well and add sugar. Cover the pan with a lid and cook under slow flame for 4 to 5 minutes. When the sugar melted properly serve it hot. If you want can sprinkle little cinnamon powder from top.