Paneer makhani(dhaba style)

Paneer makhani(dhaba style)

Ingredients-

250 grm paneer

4-5 tomatoes puree

2-3 table spoon fresh cream

2 spoon butter

2 bay leaves

2 tea spoon ginger, garlic paste

1 tea spoon red chilli powder

1tea spoon tandoori masala

2 tea spoon honey

1 tea spoon Kasuri methi leaves

Salt to taste

Method-

Melt butter in a pan. add a bay leaf & sauté for a few seconds.

Then add the ginger-garlic paste and saute

add the tomato puree and stir well.

add the red chili powder, salt ,honey, tandoori masala , and crushed kasuri methi saute this mixture till the oil begins to leave the side of the tomato paste.

It takes about 7-8 mines a low flame.

add the paneer cubes and simmer for 2 to 3 minute keep on stirring often. then add water. takes about 5 to 6 mins on a low flame.

add cream and gently stir it

let it cook for 2 min & switch off the gas .

serve hot Paneer makhani dhaba style with roties, naan or jeera rice.

Arbi ke patte ke pakode

Arbi ke patte ke pakode –

Ingredients-

2 Cups Besan or moong dal Flour

10-12 Arbi Ke Patte

Salt, to taste

½ tea spoon Red Chili powder

1 tea spoon Dry Mango Powder

½ tea spoon jeera powder

2 tea spoon Ginger Garlic Paste

Water for making batter

Chat Masala for sprinkling

Oil for fry

Method-

Cut the central stem and remove the hard membranes using a knife. Wash them thoroughly and pat dry with a kitchen towel.

In a bowl add besan or moong dal flour. Also add salt and all masala mix

Add a little water and make a paste. Do not add all water at once, add little by little and keep stirring to make a lump free batter. The batter should not be thick nor runny.

Place one leaf on a flat surface. The glossy and smooth part facing down. Spread the batter generously on top.

Place another leaf on top of it and keep doing this for 5-6 times. If you have large leaves you can stop after placing 4 leaves.

Now start rolling them from one end. Keep applying the batter in the inner side also.

Now repeat this with another set of leaves. And keep them ready to be steamed. Heat water in a vessel

I placed the rolls on my dhokla stand. But you can use a wire mesh or steel plate with holes too.

Cover with a lid and let it steam for 15 minutes on high heat

Let them cool down and come to room temperature. Now cut them into slices using a sharp knife. If you try cutting them while still hot they might break.

Heat oil in a kadhai. and fry on both sides till crisp and brown.

Remove them on a paper towel to absorb extra oil.

Sprinkle some chat masala on it and serve hot with tamrind chatani.