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Paneer Butter Masala

An easy and restaurant style main course dish, very close to my heart – Paneer Butter Masala. When I say easy, yes! it means minimum ingredients and full of flavours; this dish exemplifies that. Paneer or Cottage cheese is relished by all, and for vegetarian people in India, it’s a king of all dishes, my Jugnu sometimes calls out: it’s a vegetarian butter chicken, haha! and it somehow tastes like that too, so his humour does have some sense. πŸ™‚


Thanks again to Kunal Kapoor for sharing this amazing recipe which is so simple, I have shared a link to his youtube video. I did a few Jugni(healthier options) changes by replacing cream with milk and butter with oil (Although I added a lil amount of butter, just couldn’t resist).

Ingredients for Paneer Butter Masala

1. 150 gms paneer
2. One chopped onion
3. 2 chopped tomatoes
4. 1 tbsp oil + 1 tbsp butter
5. 1/2 tbsp chopped ginger and garlic each
6. 1/2 tbsp Kashmiri chilli powder
7. Salt as per taste (1 tbsp)
8. 1 tsp kasuri methi
9. Coriander leaves for garnish
10. 1 cup milk ( or you can use 1/2 cup cream to get richer flavor)
11. Magic ingredients – one bay leaf and one chopped green chilli

Preparation Paneer Butter Masala

1. Heat oil + butter in a pan.
2. Add onion, bay leaf and let the onion go brown.
3. Then add chopped ginger, garlic, green chilli and saute it for 45 seconds.
4. Then add Kashmiri chilli powder, saute it for another 15-20 seconds, and add tomatoes in the mixture.
5. Add salt and put the gas on low medium flame, and let the mixture cook for 15-17 mins ( it will turn brownish and might look bad, but don’t worry, we’ll fix it).
6. Add paneer cubes and stir it for 30 seconds.
7. Add milk and let it blend with the mixture. Wait for a minute and then add kasuri methi. (Jugni’s tip – you can also add cream to make it richer, but milk is a healthier version and it tastes exactly the same).
8. Switch the gas off and garnish it with coriander leaves.

You can enjoy this Paneer Butter Masala with roti, naan, white rice or just have it like that, Jugnu says its finger licking good!
After having an amazing Paneer rich meal, Jugnu and I sip ginger tea (which is our favourite) to digest. Give it a try if you like :).
There are a lot of Paneer dishes but the day I learnt this recipe, it became my favourite for two reasons: easy to make and amazingly delicious.
Let me know if you like this recipe, by hitting the thumbs up button, also share it with your loved ones. πŸ™‚

Flying Away
Jugni!

The famous Paneer Butter Masala

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Delicious Homemade Kheer (Rice Pudding) Recipe

Kheer brings smile to my face every-time and I feel like I have a deep connection with it. Yes, its my favourite and also my Jugnu’s, also my father’s, hah! It’s in the family. I grew up relishing kheer on almost every festival/occasion.

It is prepared with milk, sugar, rice and cardamom. Kheer is one of the most favourite and popular Indian deserts and now becoming famous in the western world too by the name of Rice Pudding.
The only thin line difference between kheer and rice pudding is that the latter is a bit thicker in texture. My jugnu is a big of the thicker version, so I made it that way.

It is easy to prepare but it needs patience and time because that’s the magic behind its rich creamy and delicious taste. Let’s quickly check the ingredients and the quantity.

Ingredients for preparing Kheer / Rice Pudding

  • One litre full fat milk
  • Half bowl (around 30 gms) rice (basmati / long grain rice is preferred)
  • 5 table spoon sugar (sweet tooth πŸ™‚ )
  • Cardamom powder (2 cardamom beaten in mortar and pestle)
  • Nuts (as per your taste and allergies)

Preparation for Kheer / Rice Pudding

  • Take a thick bottom pan, splatter half cup of water and let it boil.
  • After that, add milk and bring it to boil on low flame. This step would take around 30 minutes. (JUGNI’s Tip – Keep stirring to avoid milk sticking at the bottom. It would ruin the flavour and will make it smokey/burnt).
  • After that add rice and stir it for another 20 minutes until the rice gets soft and the the mixture starts getting thicker.
  • Once the milk and rice mixture starts getting thicker, (almost after 45-55 minutes from the beginning of the process) add sugar and keep stirring.
  • Finally add cardamom powder and nuts (almonds, raisins, pistachios etc).
  • Enjoy hot/warm or refrigerate it to enjoy cooler version. We enjoy both. πŸ™‚

There are a few important tips:

  1. Stirring is a continues and the most important process and you need to do that at regular intervals of 2 minutes.
  2. The entire cooking process is done on LOW FLAME.
  3. Add sugar only when rice becomes soft.
  4. When sugar is added, make sure to continuously stir because sugar has property of getting burnt easily.
  5. The thickness will increase when Kheer is cooled down. So keep a check on the thickness according to your wish.

This milk based tempting desert is an ultimate way to end your meal. Although my jugnu sometimes starts his day with Kheer. You can also enjoy kheer with Aaloo Poori and replacing halwa with Kheer.

Do let me know if you enjoyed this recipe, by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni!

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Gajar Ka Halwa aka Gajrela (Carrot Pudding)

A winter delicacy made with carrots, milk, sugar and LOVE. Jugnu and I wait for winters so bad to get some juicy red carrots so that we could relish this amazing gajar halwa (carrot pudding).

Carrots are available throughout the year but those aren’t red and juicy, those are more of orange and dry in texture. Since we have been living abroad from almost 5 years now, we desperately crave for Indian dishes. We moved to the Netherlands now and finally enjoying seasons. Here is our first winter sweet dish (posting a bit late) we tried and were totally blown away by the taste.

Red Carrots for Gajar ka Halwa

So yes as per Jugni’s standards, it is made with minimum ingredients and maximum flavours. πŸ™‚ Let’s check out the ingredients first.

Ingredients for Gajar ka Halwa (Carrot Pudding)

  • Half kg fully grated carrots.
  • 2 cups full fat milk (or 1 cup milk and 1 cup malai)
  • 1/2 cup sugar
  • 1 tablespoon desi ghee
  • Nuts (as per your taste and allergies)
  • Cardamom (not mandatory)

Preparation for Gajar ka Halwa (Carrot Pudding)

  1. Saute grated carrots in a big pan (saucepan) on medium flame for 4-5 mins until they become soft.
  2. After that add some ghee on top of it and keep stirring for another 2-3 minutes.
  3. Add milk to it and let it boil on medium flame. Keep stirring for almost 20 mins until milk becomes thicker. (Add 2 cardamoms if you like).
  4. Add sugar and keep stirring on low flame for another 10 mins to let it dissolve.
  5. Garnish it with your favourite nuts (almonds, cashew, raisins, pista).

Jugni’s Tip – Replacing half cup of milk with Malai would bring richness to the halwa and would give a khoya sort of texture. Since I like to keep things simple, I don’t use fancy add ons, malai could bring khoya richness if you want double magic πŸ™‚

Enjoy gajar ka halwa with your evening tea or as a desert after dinner or lunch. I am sure you will enjoy it.

Gajar ka Halwa

If you like my post and have any feedback , do let me know by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. πŸ™‚

Flying Away
Jugni!