Chilli Parotta

Chilli Parotta is one of the favorite dishes which me and my mom usually orders in the vegetarian restaurants in my home town in Kerala. Recently I came across this recipe in one of blogs and I was so tempted to try it. It was so similar to the restaurant versions and I got a pat from my hubby too..

Ingredients:

5 Kerala Parotta, cut into bite sized pieces.
2 onions, roughly chopped + 1 onion, cubed
6 cloves garlic + 1 inch piece ginger + 5 green chilies, finely chopped
4 tomatoes, roughly chopped
1 chicken/vegetable tastemaker cube
2 tablespoons each of tomato sauce + soya sauce + green chili sauce
1 tablespoon red chili powder
3/4 teaspoon garam masala powder
1 capsicum, cubed
1/4 cup coriander leaves, chopped
1 teaspoon lime juice
4 tablespoons refined cooking oil
To taste, salt
As required, water

Method:

Heat two tablespoons of oil in a non stick pan. Add roughly chopped onions and sauté till they start to brown. Add ginger, garlic and green chilies, and continue sautéing till aromatic.

Toss in the tomatoes, add all the sauces and red chili powder and mix well. Crush in the taste maker cube and let it cook for about 10 minutes till the mixture leaves the sides of the pan. (Add oil as required if you find the tomato mixture sticking to the bottom of the pan.)

Once done, remove the pan from heat and let it cool for some time. Then blend the mixture to a smooth paste in a food processor and keep aside.

Return the pan to heat, add two more tablespoons of oil and add the cubed onion. Sauté till the onion turns translucent.

Add the tomato and onion paste to the pan and fry for some time. If it is too thick, then add in a few drops of water. Add the capsicum, followed by the paratta pieces and mix well so that the paratta pieces are well coated with the tomato and onion paste. Adjust seasoning, if required.

Finally add the lemon juice and coriander leaves. Sprinkle the garam masala and stir once more.

Serve hot with lemon wedges or raita.

Paneer Butter Masala

I have been searching for a recipe for Paneer butter masala for quite sometime. Every time I feel its not like the one we get in restaurants.  That is when I came across this recipe in Sharmis Passion. It tastes too good and just like the one we get from restaurants.

Ingredients:

• Paneer - 1 packet (200 gms)
• Butter - 1.5 tbsp
• Oil - 1 tsp
• Onion - 1 chopped finely
• Ginger garlic paste - 1 tsp
• Tomato puree - from 2 medium sized tomatoes (comes to 1 cup)
• Cashewnuts - 5
• Milk - 1/2 cup
• Cream - 1 tbsp for garnish (optional but enhances the taste)
• Salt - to taste

For mixing :

• Chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Dried Kastoori methi leaves (crushed) - 1/4 tsp
• Tomato sauce - 1 heaped tsp
• Milk - 1 cup

Method:
1.Soak cashews in milk for 10mins and grind it to paste, set aside.Though this is optional it gives a richness and nice flavour to the gravy.

2.Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.

3.Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.

4.Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.

5.Now add the mixed milk-spices mixture,cashew paste,1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuously to prevent milk from curdling. Add required salt.Add cashewnut paste.

6.Simmer again for 3mins to see like the below consistency.Then add the fried paneer cubes and mix well. Allow the paneer to sit for 2mins then switch off. Garnish with cream(optional) and Serve hot with rotis or naan.