PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS

• Paneer (cottage cheese) cut into cubes - 1 packet (200 grams)
• Tomatoes chopped - 5-6
• Ginger (grated) - 1/2 inch
• Green chilli (chopped) - 1
• Sugar - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander (Dhania) powder - 1 teaspoon
• Kasoori methi - 1 teaspoon
• Salt to taste - 1 teaspoon approx
• Asafoetida (hing) - a pinch
• Cumin seeds (jeera) - 1/4 teaspoon
• Red chilli powder - 1/2 teaspoon
• Cashew nuts - 2-3
• Cream - 2-3 tablespoons
• Oil - 2 tablespoons
• Garam masala powder - 1/4 teaspoon
• Water - 2cups

METHOD

• Heat oil in a pan.
• Add asafoetida (hing) & cumin seeds (jeera).
• As they crackle, add grated ginger.
• As ginger turns light brown, add the chopped tomatoes & green chilli.
• Add coriander (dhania) powder, turmeric powder, salt & red chilli powder to the tomatoes.
• Mix them well.
• Cook the tomatoes for 7-10 minutes.
• After 7-10 minutes, turn off the flame & allow the mixture to cool down.
• Grind this mixture in a mixer grinder.
• Next, put this mixture back in the pan & turn on the flame.
• Add kasoori methi & sugar to the mixture.
• Cook it well till the mixture starts leaving oil.

• Next, take the cashew nuts & make a paste.
• Add a little water to the paste & then add it to the tomatoes.

• Mix them well & then add 1/2 a cup water to the tomatoes.
• Bring them to a boil & then add the rest of water.

• Boil it well to make a slightly thick gravy.
• Add 2-3 tablespoons of cream to this gravy on a lower flame.
• You can use either dairy fresh cream or Amul packaged cream for this purpose.
• Boil them for a little while till it is absorbed well by the gravy. This will take 1-2 boils.

• Now, add paneer cubes to the gravy.
• Allow them to boil (1-2 boils)

• Once cooked well, turn off the flame.
• Add garam masala & mix.
• Paneer butter masala is ready to serve.

EGGLESS VANILLA CUPCAKES

EGGLESS VANILLA CUPCAKES

INGREDIENTS

• Cake Flour - 120 grams
• Sugar - 60 grams
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1/4 teaspoon
• Cornflour - 2 tablespoons
• Salt - 1/4 teaspoon
• Oil - 1/4 cup (60 ml)
• Vanilla extract - 2.5 teaspoons
• Milk - 1/2 cup (120 ml)
• Vinegar - 1/2 teaspoon

CAKE FLOUR - TAKE 120 GRAMS OF MAIDA & REPLACE 2 TABLESPOONS OF MAIDA WITH 2 TABLESPOONS OF CORNFLOUR

METHOD

• Preheat oven at 180 degrees celcius for around 5 minutes.
• Sift cake flour, baking powder, baking soda, salt & sugar once or twice so that they get mixed well.
• In another bowl, add milk & vinegar & keep them aside for a minute.
• Add oil & vanilla extract to this mixture.
• Now, make a well in the center of the dry ingredients & add the wet ingredients mixture to it.
• Gently mix them so that there are no lumps.
• Don't mix them too much, just fold the ingredients gently till they are mixed well.
• Grease the cupcakes baking tray with a little oil.
• Pour the mixture in the greased cupcakes moulds.
• Bake them for around 15-17 minutes at 180 degrees celcius.
• After 15 minutes, insert a knife or a toothpick in the cupcake & if they come out clean, then the cupcakes are baked well.
• Cool them on a wire rack.
• Invert the tray & take them out.
• Cupcakes are ready to serve.