An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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Finally settled in the Capital, shifting and settling down again is really a difficult phase of service life but we have to bear with it as there are so many positive things attached to it. I have explored so many beautiful places of India and got along with so many beautiful personalities and .....ya my favorite past time to explore different cuisines...that is again possible because of services ...so next in series of kashmiri cuisine is my favorite kashmiri paneer/ cottage cheese. I am sharing an authentic recipe with you from one of my kashmiri friend vandana's dairy....must try this recipe !!!
Kashmiri paneer / cottage cheese
500 grams paneer/cottage cheese
1 teaspoon cumin seeds
2 tablespoons Kashmiri red chili powder
1/2 tsp coriander powder
1 tsp fennel seed powder
1 tsp turmeric powder
*2 tsp kashmiri masala / veri masala*
1 onion, peeled and chopped
3 tomatoes, chopped
4 to 5 cloves of garlic, chopped
1 teaspoon coriander powder
1 tbsp oil for paneer
1 tbsp oil for gravy
1 cup water
2 teaspoons asafoetida powder
Preparing the paneer
1. Wash the paneer under running water. Place it on a plate.
Cut cubes from the paneer.
2. Add oil to the frying pan. Add the paneer cubes and deep fry them in the oil.
Continuously stir the cubes with the spatula
Fry until the paneer cubes turn a golden brown color.
3. Remove the fried paneer cubes from the pan. Set them aside on a plate.
4. Add oil to the frying pan and add asafetida powder and kashmiri masala in it
Stir fry the spice powder for a few seconds over on a low flame/low heat.
Add water. Mix well.
5. Add the paneer cubes in the water. Boil this water for around 4-5 min till paneer
become more soft and soaked flavor of asafetida and kashmiri masala .
* Kashmiri masala tikki / veri masala tikki * is one of the most popular ingredient for kashmiri cuisine, it enhance the taste and colour of gravy ...a very interesting blend of specific spices i always use ready-made kashmiri spice tikki ..but while surfing i found nice and authentic recipe of this masala so i attached the link thanks shehjar.com ...
For gravy :
1. Use another frying pan to prepare the gravy.
2. Add oil and cumin seeds. Sauté the seeds for a few seconds.
4. Add the chopped onions and sauté until they are pink add chopped garlic and stir
well , add tomatoes and salt mix everything properly till oil separates. Now add
turmeric powder , coriander powder , kashmiri red chili powder, fennel seed powder and garam
masala powder stir fry all the ingredients well.
5. Now add paneer cubes and asafetida water to the tomato onion gravy. Cover and
bring to boil. Sprinkle with chopped fresh coriander leaves.
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