Kadhai dishes, be it Kadhai Chicken or Kadhai Paneer essentially have Capsicum (Green Pepper) as a main ingredient...I am not too sure if the 'Kadhai' term attributes to making it in a Kadhai (wok) or the inevitable capsicum...
I find this recipe so irresistible that I munch away half the paneer before it reaches the dining table ;)
Ingredients
I find this recipe so irresistible that I munch away half the paneer before it reaches the dining table ;)
Ingredients
- Paneer - 200 gms cut in cubes (the shape is, however upto you, I infact mash a couple of cubes to give it a nice texture)
- Oil - 2 tbsp
- Garlic - 5 large flakes - crushed
- Tomato puree - 4 tbsp ( or 3 small tomatoes halved and grated to get the pulp)
- Salt - 1 tsp or as required
- Sugar - 1/2 tsp
- Chilli powder - 3/4 tsp
- Coriander (dhania) powder - 1 tsp
- Garam masala - 1/2 tsp
- Capsicum - 1 medium ( or 2 if you need more volume) cut into thin long strips
Method
- In a kadhai, add oil and when hot add the crushed garlic
- Add the tomato puree
- Add salt, sugar, chilli powder, dhania powder, garam masala and mix well
- Add capsicum and under high heat stir fry until the capsicum turns in colour to a dull green
- Lower the heat, add the paneer and cook for a couple of minutes until the paneer softens
Tips
- Make sure no water is added. If done properly you will not have to add water. When capsicum is cooked in water, it leaves an unpleasant taste
- You can derive inspiration for stir frying from any street side fast food guy
- At the end while Paneer is being cooked, sprinkle some water and cover for a couple of minutes while it softens
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5 comments:
Minuchechi......chila naadan itema newtons Kitchenil try cheythu nokku!
CHIRATTA PUTTU
Ingredients:
1. Rice flour - 1 cup
2. Freshly grated coconut - ½ cup
3. Pinch of salt
4. water as required
5. Extra grated coconut - ½ cup
Cooking Method:
In a pan, add rice flour and dry roast lightly. Stirring continuously. The white color of the rice flour should change very lightly. Take care not to burn the powder. Cool the powder.
To the rice powder, add 1/2 cup of the grated coconut, mix and rub in with the rice flour. Dissolve salt in half a cup of water. Sprinkle this water on the rice flour, little at a time and with hand mix the flour. Repeat sprinkling water till the flour is wet.
To know if the mixture is right to start steaming, just take some mixture in the hand and clasp with the palm. If the mixture holds together (like a solid shape, at the same time fall apart, when pressed slightly) you can proceed to make puttu. Otherwise sprinkle little more water.
Place the coconut shell on top of a pot shaped utensil with water.There is a round steel with holes placed in the bottom of the coconut shell. This will help the contents put in the shell, not to fall out through the holes in the shell. Use a utensil on which the coconut shell can sit tightly.
Place the utensil on the stove. Fill half the utensil with water and boil the water. Meanwhile, in the coconut shell place the steel filter. Add some grated coconut, then the prepared rice flour mixture. Fill up the coconut shell fully.
Place the coconut shell on top of the utensil tightly. Cover the shell with lid. Steam for 5 to 10 minutes. Steam will come out, from the top of the coconut shell. Once the puttu is cooked. Take the coconut shell off the utensil, invert it to a serving plate. Puttu will come off the coconut shell.
Nadan Chicken Curry
Ingredients:
Chicken - 1 kg
Coconuts - 2 nos
Shallots(Kunjulli) - 250 gm
Green Chillies - 100 gm
Garlic - 50 gm
Ginger - 50 gm
Curry leaves - 25 gm
Red chillies(Kollamulaku) - 15 gm
Mustard seeds - 5 gm
Fennel seeds(Perinjeerakam)-150 gm
Coconut Oil - 50 ml
Salt - As reqd
Cooking Method:
Grate the coconuts.Peel the shallots and cut green chillies & ginger.Heat little coconut oil in a wider pan.Add the grated coconut, ginger, garlic, shallots & green chilli and fennel seeds. Saute till slightly golden.Put the above mixture into a grinder and make a fine paste.Clean, wash and cut chicken into curry cut pieces.Heat some coconut oil in the pan.Add mustard seeds followed by red chillies and chicken and sauté for some time.Add the above paste and little water(make sure the gravy is not too watery).Add salt and cook till the fat starts leaving from the sides of the urali & chicken pieces are tender.
Chicken in Roasted Cocunut
Ingredients:
Chicken 11/2 Kg.
Coconut 1 (big one)
Chilli Powder 11/2 Tablespoons
Coriander Powder 1 Teaspoon
Garam Masala 1 Teaspoon
Aniseed ½ Teaspoon
Garlic 1 Pod
Ginger 1 Piece
Curry leaves 2 Sprigs
Ghee 2 Table spoon
Salt To taste
Cooking Method:
Clean the chicken. Take out most of the meat from the bones Cut into one and a half inch pieces. Chop left over bones with flesh into small pieces. Keep aside to drain out all the water. Roast coconut scraping/ grated till golden brown. Grind to a fine paste without using water.
Roast chilli powder, coriander powder and aniseed lightly, grind with ginger and garlic. Mix all the ground masala with enough salt. Rub into meat nicely and keep aside for ½ an hour.
Take a thick bottomed vessel. Put 2 teaspoons of ghee in the pot. Pack the marinated chicken over ghee. Close the vessel cook on a fairly good flame. When it starts boiling, lower the flame to minimum, turn the contents once or twice. Cook till the water evaporates, oil separates and chicken gets roasted in that oil. Stir only to prevent burning. Remove from fire and serve hot with chapathi or rice.
Ada Pradhaman
Easy way to cook Ada Prathapan
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Ingredients:
Rice Powder (3 cup),
Maida (1tb sp),
Molasses [Sarkkarapani] (2tb sp),
Coconut oil (1tb sp),
Molasses [Sarkkara] (1/2 kg),
Water (1/2 litr.),
Coconut (3 nos),
Cardamom powder (1/2 tb sp),
Cashewnuts (50 gms),
Kismis (50 gms),
Ghee (2 tb sp)
Cooking Method:
In order to make the 'ada' Mix ingredients 1 to 4 in water to enable to get thick drops. Pour the thick drops in plantain leaves and fold the leaves. Bundle four to five folds and boil it for 10 minutes.
Keep the bundle in cold water. Open the fold and drop 'ada' in clean water. Filter the 'ada'. Dilute the Molasses [ Sarkkara] in water and boil the 'ada' in' sarkkarapani' . Prepare the first and second Coconut milk. Add second coconut milk and boil it. Add first coconut milk and cardamom powder and boil it again. Fry the cashew nut and kismas in ghee and add to " Ada Pradhaman".
Thanks Manu chetta... :)
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