Paneer Makhni (chef style)

Paneer Makhani

I've made this dish earlier in a slightly different manner, but i feel this is a much easier and tastier way of making it.Earlier i used to saute the masala before grinding but simply steaming it is much better.
 Recipe courtesy : chef Kunal Kapoor

Ingredients:

1. 250gms  cubed paneer .Soak the cubed paneer in 3-4 tbsp milk
2. 4 tomatoes (chopped in big chunks)
3. 1  small onion (chopped in chunks)
4. 3-4 flakes garlic
5. salt
6. 1 tsp kasoori methi (dry fenugreek leaves) +2 green cardamoms
7. 1/2 tsp each red chilly powder n black pepper powder
8.1inch piece ginger +3-4 cashew nuts
9. 1 tsp butter
10.1 tsp ketchup (I added a pinch of sugar)
11. 3 tsp butter

Method:

Heat a deep vessel,add in all the ingredients from number 1 to 9.Now add in hot water just enough to cover it.Mix it and let this entire mixture steam till all is mushy.Allow it to cool .Grind this mixture.Now heat  3 tsp butter in a pan add in the mixture ,add in ketchup or sugar and cook for 7-10 minutes till the oil seperates.Once done add in the milk first in which the paneer is soaked ,stir for a minute ,Add in more kasoori methiand now add in the paneer and take it off the heat .Cover and keep it aside. Add in a tadka of ghee and 1-2 red chillies  to give it the final touch.

* i usually do not cook the paneer much as it tends to get rubbery,the original recipe called for stir frying the paneer in butter but i deviated from that.              ** the original reciped called for additon f cream at the end,but i skipped that.please feel free to add it for a creamier consistency

Caramel Custard

Recipe courtesy: Sanjeev Kapoor

Ingredients :

     Sugar  ¼ cup for caramelization,1/2 cup to be used later

Milk 2 1/2 cups

Eggs 4

Vanilla essence 1 teaspoon

Pinch of cinnamon powder

Method :

Heat a flat pan and add quarter cup of sugar in it. Add a few drops of water and heat till the sugar caramelizes,till you get a brown color. Pour the caramel into a mould and let it settle by cooling.I kept it in the freezer for 15mins.

Heat 4 cups of water in a cooker or deep vessel.Place a metallic ring inside.

In the mean time,Heat milk either in a microwave oven or on gas flame. Break eggs into a bowl,whisk and add half cup of sugar, vanilla essence and cinnamon powder  and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel and Cover it with  a aluminium foil and place it in the cooker. Cover with lid and steam for thirty-thiry five minutes. Do not use the whistle. Remove when done.

Allow it to cool outside first for 15 minutes then keep in the fridge to cool.After half n hour take it out loosen the sides of the custard and turn it upside down on the serving plate.Now keep it in the freezer for 2-3 hours before you serve.an all time favourite for kids….Enjoy it chilled!!