Abirami's Kitchen!

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Paneer butter masala                               

Ingredients:

  • Cubed paneer(Indian cheese)-10 to 15 cubes.
  • 2 big smashed tomatoes
  • 2-3 green chilly
  • Ginger garlic paste-3 tbls  
  • 1 cup yogurt(curd)
  • Butter-4 tbls
  • Pinch of hing(asafoetida)
  • 2 tbls cumin seed
  • 2 tbls coriander powder
  • 2 tbls turmeric powder
  • teaspoon  chilly powder
  • 2 teaspoon salt
  • 2 teaspoon cornflour(corn strach)     
  • 1 teaspoon sugar-if you need a little sweet taste
  • 2 tablespoons chopped cilantro 

Method:

Heat the butter.Add cumin seeds and in the time it breaks,add tomatoes and green chilly in a blender and blend it till its a paste.Now add ginger garlic paste to the oil and fry it.Add the paste which we blended and add all the masalas including hing and salt.Mix the yoghurt in water and add it to the masala.Add sugar and mix the corn starch in water and add it to the masala.Simmer it.After simmering it for 5 mins add the panner and simmer again.Paneer butter masala is ready!Serve with naan or chapathi.Also goes well with rice.

Tomato curry(thokku)                             

This is very simple and tasty dish in South India.

Ingredients:

  • Tomatoes-3 big
  • Chillies-2
  • Onion-1
  • Turmeric powder-1tbls
  • Oil-4 tbls 

    Method:

    Heat the oil and add mustard seeds to it.Then add chopped onions,tomatoes,turmeric powder,salt and chilles.After it is cooked transfer the curry into a blender and blend well till its a fine,thick paste.When done add a pinch of hing(asofoetida)and serve with dosa,idli or chapathi.

Panner-Indian cheese                              

Panner is indian cheese.It is used to make gravies,pulaos,rasmalai,rasgulla and so on.

Ingredients:

  • Milk 1 1/2 litres(1500 ml)
  • Lemon juice-1/4 cup
  • Cold water-A mug

Method:

Tke a heavy bottomed pan and add milk in it.When it starts to boil,pour the lemon juice very slowly.You see the milk curdle.Add the full 1/4 cup of lemon juice and now take a white cloth with a vessel below and pour the curdled milk.All the curdles will get collected on top while the extra milk is collected in the vessel below.Just after this,take the cloth with the milk curdle and pour cold water on it so that it cools down and the lemon taste is taken out.Squeeze the water and place it below a heavy vessel.



  

 

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