Mushroom Paneerfrazi

-

Mushroom Paneerfrazi


Ingredients:

  • Mushroom 10-15 pcs
  • Paneer 80gms
  • Capsicum small 1 pc
  • Onion 2 large
  • Tomato 3 medium
  • Red chilli long 5 pcs
  • Cashews 4-5 pcs
  • Red chilli powder
  • Turmeric powder
  • Corriander powder
  • Salt
  • Jeera
  • Cardomom 
  • Cinnamon stick
  • Garam masala

Directions:

 Chop onions to a big cubes
 Grind tomato, long red chilli 4pcs,cashew together to a smooth paste
 Crush some ginger and garlic and add it to the mixture along with tomatoes
 Grind everything to a smooth paste

 Heat up a wide mouth kadai and pour some oil, add Jeera 1tsp, bay leaf, cinnamon 1/2 inch, cardomom 3-4 pcs
 Add onion cubes and saute well in high flame
 Meanwhile chop mushrooms and capsicum same way
 Add mushrooms and capsicum
 Add turmeric powder and saute well in high flame
 Saute well and close the kadai for 5 mins in simmer flame.
 Mushroom and capsicums are cooked 70%
 Now add tomato mixture and mix well
 Mix well and adjust the consistency by adding 1/2 cup of water
 Add all the masalas
 Cut paneer pieces
 Heat up another kadai and add a spoonful of oil
 Add paneer pieces and fry it
 Flip over the paneer pieces carefully..use dosa spatula to flip over..
 Turn all sides all fry it
 The gravy is boiling on the other side
 Paneer pieces are roasted well
 Adding it to the gravy
 Mix well without breaking the paneer pieces and simmer it for 5 mins
 Finally add a spoonful of jaggery powder to the gravy
 Adding jaggery to the gravy and mix well
 Mushroom Paneerfrazi is ready 😀
Serve it with roti and curd. 

Comments

Post a Comment

Top Recipes

How to make soft pulka

-
Image
How to make soft pulka Ingredients: Wheat flour / atta  Salt  Water  Directions: Take a wide mouth bowl add atta and salt. Mix well Add some water and mix well by using your hands The dough is ready now it's very dry so sprinkle some drops of water on top and keep aside for 5 mins. After 5 mins press the dough nicely, if couldn't do so hit the dough nicely. Take some portion of dough and make it into medium size balls. Take some raw atta flour for greasing Heat up a pan which you will not use for dosa Grease a dough before rolling After greasing roll it to a maximum size of your stove grill The size of your pulka should not come out of your stove grill Transfer it to the tawa, in medium flame Once you see the small bubbles like this⬆️ flip over Allow it to cook for 30 seconds Once it start raising like this⬆️ take the pulka using papad Ka spatula and place it on the grill Place it on the grill upside down It wil
Read more

Gobi Manchurian

-
Image
Gobi Manchurian Ingredients: For Manchurian; Cauliflower 1 medium Maida 1/2 cup Corn flour 1/2 cup Red chilli powder Ginger garlic paste 2 tsp Salt Turmeric powder Garam masala For gravy: Onion 2 medium Garlic 10 no's Chilli flakes Soy sauce Vinegar Honey Tomato sauce ( optional) Salt  Directions:  Wash the Cauliflower nicely  In a boiling water add Cauliflower and turmeric powder allow it to boil for 5 mins  Once the cauliflower is cooked 50% switch off the flame and drain it👇  Then wash the cooked Gobi in running water.  On the other side, take maida and corn flour equal amount.  Add ginger garlic paste,red chilli powder,turmeric powder,garam masala, baking powder.  Mix well all together and add some water and make a thick batter👇  Use Kashmiri red chilli powder for nice colour. Don't use food colours.  Heat up oil for deep fry.  Take a piece of cauliflower and dip it in the batter. Once it coated nicely d
Read more

Thandu Keerai / MuzhaiKeerai Recipe

-
Image
Thandu Keerai/MuzhaiKeerai Recipe Ingredients: Keerai 2 bunch for 3-4 servings Onion 1 medium Red chilli 1-2 Salt Rice soaked water/milk Directions: Wash the finely chopped Keerai in running water. Take a wide mouth pot and heat up oil and add jeera Add onions and saute Add red chilli and saute Add washed Keerai and start sauting..see the amount of Keerai and once it's done it will be in half pot only... After 2 mins of sauting.. Keerai started reducing.. add salt now and saute After 5-7 mins of sauting..now close the pot using tight lid and let it cook. Soak rice for sometime Open the lid and give a stir Rice soaked for 5-7 mins.. wash the rice in that water, drain it and store the water Keerai is cooked 30-40% now add the rice water and close the pot for 5-7 mins.👇 Keerai is cooked almost.now add a cup of milk of your choice.( Cows milk/ coconut milk) Add half cup milk and allow it to cook for 5 more minutes.👇 A
Read more

Chettinad Fish curry / Fish kulambu

-
Image
Chettinad Fish curry. Ingredients: fish -500gms Small onion 250-300gms Tomato 1 large Tamarind - lemon sized Rock salt -2 spoonful Curry leaves, pepper, methi, mustard,saunf. Gingelly oil 250 ml Directions:  Clean up the fish pieces nicely using rock salt.  Soak lemon sized tamarind and 2 spoons rocksalt together  Finely chopped 250-300gms of small onion.  Garlic 15-20 pcs.  Heat up the mud kadai and pour gingelly oil and then add pepper,saunf,methi seeds, cinnamon stick 1 inch  Add curry leaves  Add finely chopped onions and garlic and saute  Saute the onions and garlic nicely untill it gets nice colour..add turmeric powder and garam masala Once the onion cooked well add tomatoes Add sambar powder and saute well untill the masalas get cooked Saute well ina medium flame Once the masala is cooked well Squeeze the tamarind and add a spoonful sambar powder, it will thicken the gravy Add tamarind water Mix well everything an
Read more

Nattu kozhi kulambu / country chicken curry

-
Image
Nattu kozhi kulambu Ingredients: Chicken 700-800gms Onion large 4nos Tomatoes 3-4 no's Kashmiri Red chilli powder 2 tsp Sambar chilli powder 250gms Garam masala 2 spoonful Salt Directions:  Wash the chicken pieces nicely ina running water  Add Turmeric powder and rub nicely to a washed chicken and keep aside  Heat up oil and add cinnamon sticks,cardomom,star anise, cloves  Add onions and saute well in a high flame  Minse ginger and garlic nicely  Add minsed ginger garlic and saute  Add tomatoes and saute  Add Kashmiri red chilli powder, corriander powder,garam masala and fry everything together  Saute everything for 4-5 minutes untill oil ooses out  Add sambar powder and fry for a minute  Saute everything untill the raw smell goes  Add little water and fry for a couple of minutes  Add turmeric rubbed chicken into it  Mix everything well  Add a cup of water and pressure cook it for 2 whistles in high flame and swi
Read more

Vegetable pulao recipe

-
Image
Veg pulao recipe Ingredients: Onion 1 large Cauliflower 3-4 flowerets Peas 20-30gms Beans 10-15 pcs Carrot 2-3 no's Bay leaves Cinnamon stick 1 inch Cloves Coconut pieces small 10 Corriander leaves 1/2 bunch Green chillies 5-6 no's Basmati rice 1 large cup Directions:  Heat up a wide mouth pot or pressure cooker for making pulao. (I'm using idly base pot.) Pour some oil and ghee 50% each and add cinnamon stick,cloves, bay leaves and saute  Add onions and saute in high flame  Add pulao vegetables and saute  Meanwhile grind pulao masala. Take a mixture and add coconut pieces, corriander leaves,kaskas,green chillies and grind to a smooth paste.  Ground Pulao masala  Add the masala paste and saute  Add turmeric powder  Add a cup of water to cook vegetables  Add fresh cream / curd.  Close the pot using tight lid so that the vegetables will cook faster  On the other side take another pot and heat up with oil  I forgo
Read more

Vendaikkai pachadi - Chettinad spl

-
Image
Vendaikkai pachadi - Chettinad special Ingredients: Ladies finger / vendaikai250gms Small onion / Chinna vengayam10nos Country tomato / Natu thakkali 1large Tamarind lemon size / Puli  Rock salt / kal uppu 1 spoonful Toor dal / tuvaram parupu 2 cups Directions: I took ladies finger 250gms, small onion 10 nos and a country tomato We Chettinad people generally use small onions more than the regular onion..Even in my blog you can find more recipes using small onion..It will give you an extraordinary taste.. And one more important thing..  chop the ladies finger into a thin slices like ⬆️. If  you cut this into thick pieces then it will be like a Sambar but not pachadi Take a tamarind lemon sized and soak it with a cup of water along with a spoon of rock salt Heat up the kadai and add groundnut oil ( if not available you can use oil of your choice) Once the oil is heated up add mustard seeds, urad dal 1 spoon, methi seeds 1/4 tsp and curry leaves Ad
Read more

Boondi ladoo / Besan ladoo

-
Image
Besan ladoo / Boondi ladoo Ingredients: Besan flour / gram flour 1.2 cup Baking soda / powder 1/4 tsp Oil for deep frying Sugar 1.5 cup Cloves 5-6 Cardomom 5-6  Rose essence 1/4 tsp ( optional) Raisins / dry grapes 15-20pcs Directions:  Take a full cup of besan flour / gram flour  Add some cooking soda / baking powder  Mix well. Add water and stir Add more water and mix well  The batter should not be very thick  Now the batter is watery so I'm adding 2 spoonful flour  Now the batter consistency is perfect  Meanwhile heat up oil in a flat kadai for deep frying. Once is hot enough just pour one drop of batter in hot oil.  If it's suddenly raises then it's good. You can continue pouring the batter using holed spatula  Pour the batter on top of holed spatula and move it slowly  Leave it only for 2-3 seconds in hot oil, just stir 2 seconds and remove all the Boondi else the Boondi will become crispy.  Take out all t
Read more

Green chutney

-
Image
Green chutney Recipe Ingredients: Pudina/Mint 1 bunch Corriander leaves 1/2 bunch onion 1 large Tomato 2 large Green chilli 3-4pcs Tamarind 1 pinch Rock salt Urad Dal 5-6 spoonful Soak mint and corriander leaves for 10-15 mins Heat up oil in a kadai and add mustard seeds Once mustard crackled add some urad dal Add green/red chillies Saute onions Once onion turns soft add tomatoes Add tamarind and rock salt Saute well Squeeze the leaves and add.. Once the leaves are sauted well switch off the flame and allow it to cool Grind to a smooth paste and serve. Note: For better taste you can add some coconut pieces and grind.
Read more