Cut the paneer pieces into bite sized pieces and keep aside. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.
For the paneer Paneer: 250gms Onions: 2 (finely chopped) Tomato puree: 3 tomatoes Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1/2tsp Green chillies: 5 (chopped) Ginger garlic paste: 2tsp Oil: 1tbsp Coriander leaves: 2 tbsp Salt to taste For the Kolhapuri Masala Oil: 1tbsp Coriander seeds: 1tsp Red chillies: 3 Cloves: 5 Peppercorns: 5 Desiccated coconut or Dry coconut slivers: 1/3 cup Bay leaves: 2 Sesame seeds: 1/2tsp Cinnamon: 1″ piece Cardamom: 2 Cumin seeds: 1/2tsp Fennel seeds: 1/2tsp 1. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe.
Came up with Paneer Kolhapuri from a video posted on Ready Steady Eat. Approximate preparation and cooking time: 40 minutes Serves: 4 I usually end up making a very simple Methi pulao every time I buy Methi.
Remove from flame and when the mixture is still hot add the cheese spread and grated well. This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Heat some more oil in a pan and fry the ginger garlic paste for a minute. Cook till thick and oil leaves the sides of the pan. Add the prepared kolhapuri powder along with garam masala and mix well. Add the paneer pieces and mix well until all the paneer is coated with the gravy. Bring to a boil, garnish with coriander leaves and serve with naan or roti. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt. Cover and cook until the rice is done and all the water absorbed.
Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. Serve hot Approximate preparation and cooking time: 30 minutes Makes: 4 sandwiches Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. Cook for a couple of minutes, until the onions are soft. Add the tomato puree, salt, chilli powder and turmeric powder.