Paneer Mattar (cottage cheese with green peas)

This must be one of the most popular Punjabi Indian recipe that everyone knows ,and probably each of us would have our own recipe for this . But I like it to be simple yet delicious ,and using simple ingredients and simple technique will not over power the creamy taste of the Paneer and the sweetness of the green peas. The combination of these two tastes with the delicate hint of sweetness from the honey  is what makes this curry so very tasty and popular .Using Frozen green peas is a good idea ,as they are picked at the best of the season and flash frozen to keep the freshness and sweetness intact.So this is how I make it...

Paneer Mattar

Ingredients

Paneer or Cottage cheese ( cubed) 1cup
Green Peas      1cup
Tomato Puree 1/2 cup
Dry masala: Chilli powder 1tbsp ,corrainader powder 1tbsp,tumeric a pinch, garam masala 1tsp
salt to taste
garlic minced 2-3 cloves
Onions minced 1/4 cup
cashews soaked in water and grinded  into thick paste 1/4cup
Heavy cream 2tbsp
Kasoori Methi (optional ) for garnish
Honey 1tbsp
Ghee 1tbsp
oil 2tbsp


Method

Heat Oil and add the onions and fry until they are slighty pink,Meanwhile mix the Dry masalas and the garlic with the tomato puree. Now pour this mixture into the fried onions and cook until the oil leaves the side of the pan. In a fry pan heat some ghee and fry the paneer cubes until they r slightly golden brown and without breaking them,add the fried panner into the tomato base along with the green peas.Season with salt & adjust the consitency of the gravy by adding some water. Next add the honey,cashew paste and the kasoori methi. mix well and keep in the flame just for a 1min.
turn off the flame and add the heavy cream and garnish with corriander and serve with your choice of bread or Rice as an accompliment.

Sweet & Sour Plum Tomato Chutney

What is it about chutneys that its so versatile? I keep thinking and there are endless options ,using fruits and vegetables. I must say while chatting with my friend I got the inspiration for this chutney,so thanks  to her it was one of the fingerlicking lipsmaking good chutney I have ever made!
I used some tomatoes and Red Ripe plums for this,offseasonal for plums,but i guess the slight sour taste from the plums actually enhanced the whole chutney.

Sweet & Sour Plum Tomato Chutney

Ingredients
Tomatoes chopped 2cups
plums pitted and chopped (with skin) 2cups
sugar 1/2 cup
white vinegar 2tbsps
salt to taste
chilli powder 2tbsps
oil 2tsp
mustard seeds 1/4tsp
whole red chilles 1-2

Method

Heat some oil,add the mustard and chillies. once they splutter add in the tomatoes and plums. cover and cook until they are mushy.
Now stir in the vinegar,salt,sugar,chillipowder.cook until all the excess water is evaporated and it becomes like a jelly consistency.
turn off the flame and serve.
I like this with any meal as a side,or even as a dip for chips.

Cheesy Jeera Rice

Sometimes it becomes neccessary to jazz up the regular old recipe a little bit to make it appetizing and attarctive, and it actually works. Being tired of the same old jeera(cumin) rice as a side to all the currys I try a various options in Rice. This time it was just some colorful pepper that I hallowed and seasoned and grilled before fillin it with rice ,the sweetness of the red pepper actually enhances the rice and make it very fragrant too.This worked out very well,and since we had company over for lunch,I like being creative and artistic and it was very well apreciated.

Cheesy Jeera Rice

Ingredeints:

Basmati Rice  1cup

whole spices  Cumin Seeds -1/2tsp

                      cloves  2-3

                      cinnamon stick 1

                      whole black peppercons 2-3

butter 1tbsp

olive oil 2tbsp

salt

grated cheese 2tbsp

halved  hallowed pepper of ur choice

corriander leaves for garnish

Method

Heat oil in a pan,add the whole spices one by one.as they release their aroma,add in the rice.coat the oil.the rice will become well coated ,now add 2 cups of water ,salt to taste and the butter and cover and cook until the water is all evoparated and rice is plumpy and cooked. use a fork to fluff the rice.

Now heat the broiler or a grill pan and grill the pepper and season the inside with some salt and pepper.

The pepper should still hold their shape while slight cooked.

now fill the rice in the pepper and top with grated cheese.

grill/broil the rice until the cheese is melted abt 2-3mins

serve as a side side to any curry of ur choice.