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Wednesday, June 17, 2015

KITCHEN MISTAKES & MYTHS - Chapter 2 Paneer Recipes (Part 3 - Shahi Paneer)



Hey Happy-Eaters,

                   How are you all? Have to tried recipes which I have shared before ? if not then try them once otherwise what’s the benefit of this chapter. Anyways after Do Pyaza and Malai Kofta, this 3rd recipe is another disaster for many as they made these royal recipe as they made any other Paneer recipe with onion, tomato, garlic etc. But you have to understand that Shahi means Royal and it have to be different than normal recipes.

At many places I have seen different kind of gravies served in Shahi Paneer, somewhere extremely red somewhere orange but let me tell you, centuries back when Shahi words contains in recipe name that means (mostly gravies) something white which is a symbol of royalty that time but after many years recipes changes 100s times and everyone start making their own gravies called Shahi. Even I made some Shahi recipes which is not exact white but when I am talking about Authentic Shahi Paneer then it must be white.

One more thing I have share here with you that Potato and Paneer comes many decades later from starting some recipes and that time many recipes made by mostly non-vegetarian by mughals but later on recipes converted to Paneer/ Potatos for vegetarians.

Anyways back to the Shahi gravy, for this you have to cut onions (try to choose white rather than red onions) in big cubes and boil in hot water till layers starts open. Rinse and keep them under cold water for 3-4 minutes and make a smooth paste of it. The main reason behind this method is that when we fried onion paste, it becomes brown easily by time, it will cook but when we have boiled onions then onions already cooked so we don’t need much time to fry them. Also boiled onion paste will not burn easily. You also need cashewnut paste here. For that soak cashewnuts with warm milk for 20minutes than make a smooth thick paste of it. No other seeds like melon or watermelon needed to add.

Then put few peppercorns with 2-3 cloves and 1inch cinnamon stick with some oil and then add boiled onion paste and cook for few minutes. Remember, it should not burn. add ginger garlic paste with some slited green chilies and cook another 1 minute. Now add few spoons of cashew paste, it will give a royal touch in recipe. Now you have to add well beaten curd (few spoons), just because we need something sour (not much) otherwise the dish will become completely sweet. Add pinch of white pepper,salt to taste and ½ pinch of garam masala. Then add paneer pieces with fresh cream and cook another 2-3 minutes and serve hot. This gravy is a thick gravy, normally not contains water.

So this was the recipe of Shahi Paneer, sometimes maybe you have tasted this gravy but if you tried it at home then you’ll know the awesomeness of this Royal treat.

See you soon…
Till then Safe cooking & Happy Eating…

Thank you…

SSJ

Thursday, June 11, 2015

KITCHEN MISTAKES & MYTHS... Chapter 2 - Paneer Recipes / Part 2- Paneer Do Pyaza




Hey Friends,

                   How are you all ? so after my first 2 articles, I was little busy but I found some time and written this part2 of Chapter-2 (Paneer Recipes). This recipe is quite interesting and yummy but again the mystery begins with the name of the dish : PANEER DO PYAZA.

The main attraction of the name is DO PYAZA  and that is the part where people got confused many times and sometimes people never thought that the name itself says the recipe. They just made a gravy and add paneer but that is not the original way of making do pyaza.

This recipe originated long back by mughals as Chicken do pyaza first the comes Paneer & Mushrooms do pyaza later on after many centuries for vegetarians. This recipes contains both smooth gravy as well as crisp factor which makes it unique that time.

Now comes to the meaning of DO PYAZA here in this recipe. Do Pyaza doesn’t means that you have to cook it with 2 onions everytime because it depends on the quantity which you are cooking. But it says that you have to put onions at 2 different times in recipes and both must be in different texture. First one must be creamy and the 2nd one will be crunchy. Let me tell you in details below.

You have to put 2/3 quantity of your onions for recipe in a mixer and make a smooth paste but left 1/3 quantity, you have to cut in big cubes. Start with frying onion paste with cumin and coriander seeds till onion cooked well. Then cook with ginger garlic paste, later on add tomato puree with desired green chilies with salt, red chili powder, turmeric and coriander powder till oil left. Use water as desired here to make gravy as per your choice but still it must be thick enough. Add left 1/3 quantity of onion cut in cubes and cook another 3-4 minutes with paneer cubes and some garam masala. You have to remember that this quantity of onion don’t get mushy and so soft. We need a crunchy texture here to serve. Add fresh cream at last and serve.
The cream factor is mostly confusing here in this recipe as some from history says to add but some don’t add. So its upto you now, how you like to. Even without cream also this gravy becomes a hit.

Try it this way and I promise, you will love it. I’ll come soon with another part of this paneer chapter. The recipe picture is from net only to show the texture. After another 2 parts of paneer recipes, I’ll put my all efforts to write everything I know about MSG, the hottest topic now a days and people saying anything about it without even knowledge. Half knowledge is really dangerous so please don’t mislead if you are not sure about anything. Anyways keep safe cooking and Happy Eating…

Thank you…

SSJ

Friday, June 5, 2015

KITCHEN MISTAKES & MYTHS - Chapter-2 PANEER RECIPES (Part1- Malai Kofta)



Hi friends,
Thank you for the appreciations on 1st chapter of this series posted yesterday about Pasta. I have got many requests about “WHITE SAUCE (BECHAMEL)” recipe so I’ll post that also today.

After Pasta the most confusions and wrong recipes I saw here is from PANEER (COTTAGE CHEESE) section. Most of the recipe’s gravy/curry made really good even so inviting and I can truly accept those must be finger-licking delicious but most of the time the name you given there reflects that the recipe is wrong. If you know the authentic recipe and making changes according to yourself or according to your family’s taste then please don’t give it authentic name because maybe you are making confused some more people and they will also made same mistake in future. You can change as much as you want but if you know the original recipe then no-one can caught your hand. So knowledge is also important as well as your talent of cooking.

Here below we’ll start  discussing  1 of the 4 different recipe made by paneer a bit in wrong way…

MALAI KOFTA –  This recipe is so famous but seriously I saw more than 15+ different versions of this recipe till now. First of all people got confused with the name “Malai Kofta”. Malai kofta does not means that you have to made koftas with malai (clotted cream), even I have tasted those koftas also which is made by frozen clotted cream coated with all purpose flour (Maida). The name means here that A KOFTA WHICH IS SO SOFT LIKE MALAI WHICH CAN MELT IN YOUR MOUTH JUST LIKE THAT. You don’t even have to chew it.

The most famous way to make koftas including boiled potatoes with some Paneer (cottage cheese) to bind it perfectly but tell me honestly, don’t you think those koftas taste much like you are eating aloo tikkis in a creamy curry? Even I have posted Authentic recipe of Malai kofta already some month’s back but again I am here to telling you the same story.

I am not saying that I am the perfect person in cooking and I know everything but the main problem is that in today’s life when someone want to try a new dish, they will search it first on internet and got 100s of different version of same recipe. That will made you confused wht’s wrong and what’s right and at last you made what you thought  is simple and must be come out delicious. Am I right??

Trust me, actual malai kofta recipe is so easy and quick that you can make it in 15minutes flat for 4 people and whoever will taste it, just drool with the flavors.

First about koftas, you need just fresh Paneer (cottage cheese), Maida (All purpose flour) as basic ingredients and oil for frying. Just grate the paneer well and add maida (1tsp. each for 100 gms. Paneer) in it. Season it with pinch of salt and for a special flavor add a pinch of Elaichi powder (Cardamom powder). Now mix it well with your hand and make a soft dough alike. For a shahi touch you can add roasted raisins/cashew inside the kofta but that is just optional. Now make small golf sized balls of this dough and deep fry in hot oil but on lowest flame. When it starts floating on the top that means the maida is completely cooked so now you can put your gas on little high as medium flame and make balls golden. Keep them out on some kitchen towel and keep aside.

Now coming on gravy… here is also I saw many mistakes, some restaurants served white gravies with malai kofta, some red kind of but let me tell you that malai kofta gravy never contains onion or garlic traditionally. For gravy you have to put roughly chopped tomatoes with magaz (melon seeds), cashewnuts,  ginger, khuskhus (poppy seeds), salt, red chili powder, some oil and curd and water and cook till 3-4 whistle or till tomatoes soften and then make a smooth puree out of all this. Then strain it well to get a creamy gravy out of it. Put it back in a pan, heat it then add little sugar/honey to adjust the sourness of tomatoes, adjust seasoning, add garam masala and at last add 3-4 tbsp. fresh cream. Don’t overcook after adding cream , maximum for 1-2 minutes. The gravy is ready for malai koftas.

Now the most important part of adding koftas to gravy and serving. Never add koftas in gravy before serving because when you fry koftas, it will get air inside and when your pour gravy on it, air will slowly comes out and shape will go away after few minutes. So keep both apart and when you have to serve, just put koftas in serving dish and pour gravy aside. Garnish it with fresh cream and serve. You can also store these koftas upto 7days in your fridge but don’t close them in airtight container otherwise they will again shrink and lost their shape.

So that was the original simplest recipe to make malai kofta in just few minutes and yes they will definitely melt in your mouth just like malai. Try this way and if like then you can invite me for a special meal also. Hahaha… jokes apart… now the recipe is all yours.

Tomorrow we’ll discuss one more famous Paneer recipe.

Thank you…
SSJ

Thursday, June 4, 2015

KITCHEN- Mistake & Myths / Chapter 1 - PASTA



Hi Happy-Eaters,

               So how are you??? Now the time to start the series as I have told you yesterday. In this series mainly I’ll focus on these things which I saw daily here in groups… some little mistakes, some confusions about ingredients or recipes etc. you can ask all about the topic here after and I’ll try to reply all your queries if any.

See… everyone have there own way of cooking, taste and flavors and I am not saying that you must follow all the rules because if you just follow rules, how can you innovate… but yes, you must have to know the authentic recipe, the meaning of the name, real taste… I mean all about the food.
Mostly people don’t  have much time in today’s life to read about cooking/food or to research much before cook any particular recipe but  if you have knowledge of food and recipes then maybe you can cook better than your best. I am not here to teach you cooking b’coz I have already seen the great cooks here but I really felt bad when I saw something lost in any recipe. So that’s why I am here to share a little knowledge about food of mine.
Anyways… coming to the topic, PASTA…
What is pasta??? Most of answers come to this question is… “An Italian Dish”. Right? But No, that’s wrong exactly. That is the first mistake about Pasta. Pasta in not a dish but an base ingredient of many dishes. Pasta came in  many shapes with different names either its Penne or spiral or spaghetti or cappellini . it have more than 500 varieties available worldwide.
Now coming to boiling Pasta…
When boiling Pasta, always add some salt and oil in it. Salt because pasta is tasteless and when you toss it with sauce then pasta taste less salty than your sauce. Oil will help to prevent stickiness.  Mostly people overcook pasta and pasta will start breaking and mushy. Again it’s a BIG mistake, Pasta have to cook in time so that it’ll keep it’s shape and texture. Cooking time is different according to shapes between 4 minutes to maximum 8-9 minutes. Some people thought that if pasta is in shape then it’s uncooked but No, there is a condition which we called “AL DENTE” . when you cook pasta and cut it in between, you can see a white thin line which is uncooked. That is the perfect cooked pasta condition. The pictures of “AL DENTE” is in 1st comment.
After boiling Pasta, don’t drain it completely. Save some boiling water in it (approx 1-2tsp. only). This water have the taste of pasta and it will help to mix pasta with sauce well. Sometime people do another mistake (even me also done it many times before) of rinsing pasta in cold water after boiling to prevent overcooking but please put pasta for boiling according to the time your sauce will cook. Add pasta immediately to the sauce to get best taste out of it.
Pasta served in 100s of sauces, some traditional some fusion made but mostly we knows 3sauces everywhere…
1.       White sauce (Exactly named… Bechamel sauce)
2.       Red sauce (Exactly named… Marinara sauce)
3.       Green sauce (Exactly named… Pesto )

Some more famous sauces names Bolognese Sauce (made with pork/beef cook in tomato sauce) and Alfredo Sauce (Made with cream and Parmesan cheese). But there is no limit of making pasta with thousands of ways served worldwide.

One biggest mistake I’ve seen here, using “Ginger Garlic Paste” while making pasta. Please don’t do this, specially when making Bechamel . This sauce have very mild flavors. Don’t overcook GARLIC ever while making any pasta. It must have flavor of garlic but mild flavor, not fried like we mostly have in Chinese cuisine. For seasoning , mostly used only salt and pepper with fresh herbs like oregano/basil (you can using dried also) but use one at a time when using fresh.

I think, I have done with Pasta but still if you have any confusion, questions about it… you can ask…

Thank you…
SSJ



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