How Top Make Chilli Paneer Dry Recipe & Gravy

How Top Make Chilli Paneer Dry Recipe & Gravy

Chilli paneer recipe – a restaurant style paneer chilli dry & gravy recipe with step by step photos. We love the restaurant served Indo chinese foods but i try to limit eating them out due to the MSG and sauce that is used. Most times i make them at home using the best possible ingredients and without MSG. This recipe yields one of the best chilli paneer dry & gravy that pairs well with a veg fried rice, schezwan fried rice, hakka noodles, or can be served as a starter.

Chilli Paneer Recipe | How to Make Chilli Paneer Dry & Gravy.

Prepration Time:   10 Minute

Cooking Time:         20 MInute

Total Time:               30 MInute

Ingredients (240 ml cup used)

• 1 ½ cups paneer (approximately 180 to 200 grams)
• ½ tsp sugar
• ½ tsp kashmiri red chili powder
• sauce for seasoning
• ¾ tbsp soya sauce
• ½ tbsp chilli sauce(adjust to suit your taste)
• ½ to 1 tsp vinegar
• other ingredients
• 3 tbsp. corn flour
• 2 pinches of pepper powder
• oil as needed
• 1 tbsp. chopped garlic
• 2 tbsp. chopped spring onions greens
• 2 tbsp chopped spring onion whites
• ½ cup sliced capsicum / bell pepper
• 1 medium onion cubed
• 1 to 2 green chilies slit and deseeded

Instructions

• Make red chili paste by mixing red chili powder, sugar and little water. Set this aside. Make a thick batter of cornflour, pepper, salt using little water.
• Add paneer to the batter and deep fry or shallor fry.
• Retain little oil in the pan, fry garlic.
• Fry veggies until partially cooked. Add sauces, vinegar and red chili paste.
• Add 2.5 tbsp. water to the pan. If using corn flour, add that to a bowl and mix with 2.5 tbsp water. Stir well.
• Pour flour mixture to the pan. cook till the sauce thickens.
• Add fried cubes and saute for 2 minutes. Add the spring onion greens. To make chilli paneer gravy please refer the step by step photos.
• Serve paneer chilli hot as a starter.

Step by step photos on how to make chilli paneer recipe.

• This step is optional. If you like your chilli paneer to be bright red in color, you will have to use either food color or red chili paste.To make red chili paste, add ½ tsp sugar, ½ tsp oil, ½ tsp kashmiri chili powder or paprika to a bowl. Stir well, add few drops of water and make a thick paste. Keep this aside till we need it.
• Add 3 tbsp. corn flour, salt, 2 pinches of pepper powder to a bowl.
• Make a thick batter adding water as needed.
• Add paneer to the batter and coat them well with batter. If you like, you can also marinate paneer with ½ tbsp chilli sauce, ¼ tbsp soya sauce and add dry flour to the paneer and just toss. I added a bit of red chilli sauce to the batter to get a nice color. That’s optional.
• Heat a pan and fry them on a medium high flame. It can be grilled, tawa fried, shallow fried or deep fried. Spread them evenly while frying else they stick to each other.
•  Stir well and fry evenly until the flour dries up. You may not get the golden color if you have not used chili sauce.
• Drain them on a kitchen tissue.
• Transfer the oil to a cup and retain very little in the pan. Add garlic and saute until they smell good.
• Switch the flame to high. Add onions, spring onions greens, capsicum, sliced and deseeded chilli. Saute on a high flame till they are slightly cooked but still crunchy.
• Add soya sauce, Add vinegar, Add red chili sauce, Add red chili paste we made at step 1 for the color, this is optional.
• Add 2.5 tbsp water and allow the sauces to bubble and thicken. For the restaurant style glossy look add half tsp of corn flour with 2.5 tbsp. water to a bowl. Stir well and pour it to the pan. You can even skip using corn flour, the smooth feel of sauce and the glaze will be missing.
• Add paneer, spring onions and toss on a high flame for 1 to 2 minutes. To make chilli paneer gravy, you will have to use more of soya sauce, chilli sauce at steps 9, 10,11. Next Add 1 tsp corn flour, pinch of salt, half cup of water to a bowl. Stir well to break any lumps. Taste this, it must be slightly salty. You can also add a tsp tomato ketchup. Pour the mixture to the pan. Stir well. The mixture comes to a boil and thickens,  add paneer. Switch off the stove. Adjust more or less water, corn flour, salt as needed to get make more gravy.

 

How To Make Tasty Vegetable Manchurian Roll Recipe

How To Make Tasty Vegetable Manchurian Roll Recipe

Manchurian Roll Recipe Card

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Manchurian Roll Recipe

• Crusty bread rolls 4

• Cabbage grated 1 medium

• Cabbage shredded 1 medium

• Cauliflower grated 1/4 small

• Salt to taste

• Refined flour (maida) 3 tablespoons

• Dark soy sauce 3 teaspoons

• Oil 2 tablespo + to deep fry

• Ginger chopped 1 inch piece

• Garlic chopped 4-6 cloves

• Green chillies chopped 3

• Sugar 1 teaspoon

• Cornflour/ corn starch 2 teaspoons

• Spring onions with greens chopped 3 medium

• White vinegar 1 tablespoon

Method

Step 1

Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add refined flour and dark soy sauce and mix well. Shape into marble sized balls.

Step 2

Heat sufficient oil in a wok and deep fry the balls till golden.

Step 3

Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and sauté till fragrant. Drain and add the fried balls and stir.

Step 4

Add half a cup of water and dark soy sauce and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting through.

Step 5

Put some of the Manchurian mixture in the slit and press lightly.

Step 6

Serve immediately.

How to Make Chicken Malai Tikka Roll Recipe

How to Make Chicken Malai Tikka Roll Recipe

Chicken Malai Tikka Roll is made with tendered Chicken Malai Tikka Roll, that tossed with onion, pepper and sauces. This is one of the most delicious chicken dish in form of wrap or frankie. It serves a great taste because of the blend of unique sauces.

Preparation time: 20 minutes

Cooking time: 25 minutes

Servings: 6

Ingredients:

For the filling you need:

• 400 gms chicken breast (boneless and skinless)
• 2 tbsp thick yogurt
• A pinch of carom seeds
• 2 tbsp ginger-garlic paste
• 2 green chillies thinly chopped
• 1/2 tsp red chilli powder
• A pinch of red-orange food color
• 1-1/2 tsp garam masala powder
• 1/2 tsp coriander powder
• 1 tsp lemon juice
• 1 tsp olive oil
• Few mint leaves chopped
• Fresh cilantro chopped
• Salt to taste

For proceeding you need:

• 2 tbsp butter
• 4 tbsp mint mayonnaise sauce
• 4 tbsp chilli garlic sauce
• 1/2 cup cabbage shredded
• 1/2 cup onion shredded
• 1/2 cup capsicum shredded
• Chaat masala to sprinkle

How to make Chicken Malai Tikka Roll

1. Clean the chicken breast in normal running water and chop into small pieces.
2. Combine all the ingredients of filling in a bowl except the oil.
3. Mix the chicken pieces very well to coat evenly, cover the bowl with the wrap paper and keep in the refrigerator for 30-40 minutes.
4. Preheat the oven on 450F degrees and soak the wooden skewers in a bowl of cold water for 5 minutes.
5. Thread the marinated pieces of chicken onto the skewers and keep in the oven to grill for about 8-10 minutes.
6. Keep checking until chicken turns into golden brown in color, also check the tenderness of chicken with the fork or knife.
7. In between spread little bit of oil upon the chicken.
8. When the chicken is done then remove it from the skewers and place in the plate.
9. Place the tortilla on the clean surface and divide the chicken into equal portions.
10. Now spread little butter and sauces right on the center portion of the tortilla, place the chicken, arrange the shredded vegetables and sprinkle some chaat masala.
11. Fold the tortilla from down, left and right side.
12. Fix with the toothpicks and heat for few seconds before serving.

Chef Tips:

1. You can heat it in the oven or on the hot griddle just for few seconds.
2. You may add veggies like lettuce, broccoli, celery and your favorite veggies to make it more flavorful.
3. Vegetable oil or butter can be used instead of olive oil.
4. You may make this chicken in the non-stick pan as well.

How To Make Spicy Veg Momos Recipe

Spicy Vegetable Momos Recipe

preparing momos takes quite a good amount of time. so when you have enough time to spare, then make the momos. if you have a helping hand, then the time will reduce. but if you do everything on your own, it takes about 1.5 to 2 hrs, depending on your working speed and the gadgets you have in your kitchen.

Vegetable momos recipe below:

veg momos recipe - makes 14-16

Ingredients (measuring cup used, 1 cup = 250 ml)

1.     All purpose flour - 2 cups
2.     Oil - 1 tsp
3.     Salt to taste
4.     Water - luke warm to knead the flour
5.     For vegetable filling:
6.     Cabbage - 1 cup, packed, finely chopped
7.     Carrot - 3/4 cup, finely chopped
8.     Onion - 1, medium size, finely chopped
9.     Green chilies - 1-2, finely minced
10.     Garlic - 2 clove, finely minced
11.     Ginger - 1/2", finely minced
12.     Soy sauce - 1 tsp
13.     Black pepper powder - 1/4 tsp
14.     Sugar - 1/4 tsp (optional)
15.     Salt to taste

How to make the recipe:

1. To make momos dough, place the flour, oil and salt in a bowl. Mix well and slowly add warm water to make a smooth and soft dough. Cover with a lid and set aside.
2. To make the vegetable filling, heat oil in a wide pan and add the garlic. Saute for a min, add the chopped green chilies and ginger and mix well. Add the chopped onions and saute for 3 mins till they turn translucent.
3. Add the chopped carrot and cook for 3-4 mins on medium heat. Add the chopped cabbage and cook for at least 8-10 mins.
4. Add soy sauce, black pepper powder and sugar and mix well. Turn off the heat and allow to come to room temperature. Just before placing the filling on the rolled out circle, add salt and mix.
5. To make momos, knead the dough again for 2-3 mins and pinch out small lemon sized balls of the dough and dust with flour. Roll out each ball into a 3" or 4" diameter circle. It should not be too thick or too thin in thickness.
6. Place a tablespoon of the prepared vegetable filling in the center of each rolled out circle. Do not overstuff as it will be difficult to form a neat pouch shape.
7. Beginning at one end of the flat circle, gather the edge to form pleats working your way around the circle. Bring the pleats together to form a pouch-like dumpling and seal the top.
8. Fill and shape all the rolled out circles into pouch-like dumplings. Cover them with a damp cloth to avoid drying out. Grease an aluminum or stainless steel steamer and place the shaped dumplings leaving a little space between each of them. Fill a vessel or pot that is large enough to place the steamer with 3" to 4" of water and bring water to a boil. Ensure that the bottom of the steamer does not touch the water.
9. Once the water coming to a rolling boil, place the steamer in the vessel and cover with lid. Steam on high heat for 10 mins. The momos are done when a shiny sheen appears over them.
10. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

     Tips

• You can use a pressure cooker to steam the momos. Do not use the weight while steaming momos.
• You can use a bamboo steamer too.
• You can line the steamer with cabbage leaves or husk of corn and place the shaped dumplings in it and steam. This prevents sticking of the momos to the vessel.

How to make paneer butter masala recipe

How to make paneer butter masala recipe

This paneer butter masala recipe needs sauteing the onions and tomatoes in oil first and blending which gives a unique flavor to the dish. This also gives a delicious tastes than the one made using raw onion paste or tomato puree.

             How to make paneer butter masala recipe

                               with step by step 

Ingredients (240 ml cup used)

•    1 tbsp. Oil
•    1 cup cubed onions, 3 medium (optional)
•    1.5 cups finely chopped tomatoes (3 large

              salt as needed

•     10 to 12 cashew nuts
•    1 tsp. coriander powder
•    ½ to ¾ tsp. garam masala powder
•    ½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
•    ½ tsp. sugar(optional)
•    1 ½ tbsp. Butter
•    1 bay leaf
•    3 green cardamom
•    1 small cinnamon stick
•    2 to 3 cloves
•    1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
•    250 grams paneer (2 heaped cups)
•    ½ tsp. kasuri methi
•    3 tbsp cream( for restaurant style)
•    few coriander leaves for garnish

   Instructions

1.    Heat a pan with oil, fry onions until they turn transparent.
2.    Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and            mushy.
3.    Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat.
4.    When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5.    Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic   paste and saute well until the raw smell disappears.
6.    Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired       consistency before you add paneer.
7.    Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
8.   Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or   coriander leaves.

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.