Monday, June 17, 2013

Paneer Butter Masala

Paneer Butter Masala is a delicious punjabi dish and paneer cooked in a aromatic a thick rich creamy tomato gravy. It is a super delicious vegetarian dish.. I make Paneer Butter Masala very often as my children are huge fan of paneer.  It is very easy and quick to prepare.It can be prepared with numerous styles. The following method is the easiest method of making paneer butter masala which taste very similar to restaurant style paneer butter masala. This dish is huge hit among all my family.

Onion- 2blanched and pureed)
Tomato puree- 1 cup (blanched and pureed) 
Cashew nut paste-4 tbsp
Ginger paste- 1 tsp
Garlic paste-1 tsp
Butter- 4 tbsp
Oil- 1tbsp
Whole garam masala: 3 cardamom, 4 cloves, 2 cinamon sticks, 1 bayleaves.
Kasoori methi(crushed).- 2 tsp
Salt and sugar to taste.
Spice Powder:
Turmeric Powder- 1/2 tsp
Kashmiri red chili powder-1 tsp
Coriander powder-1 tsp
Garam masala-1 tsp
For garnishing:
Coriander leaves:-few
Fresh cream-1 tsp.

 1. Heat 2 tbsp oil in a pan and Fry the paneer pieces til they are golden brown in color.
  2. Now heat 3 tbsp butter with oil in a kadhai.Add whole garam masalas - bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
 3. When it crackles, add boiled onion paste, ginger and garlic paste. Saute it for 1 -2 minutes until its’ raw smell go out.
4. Now add turmeric Powder, kashmiri red chili powder, coriander powder, garam masala powder. Saute the spices well for 1 minute. At the same time we also add salt and sugar.
5. Add tomato paste and mix it with masalas. Cook on high flame til oil leaves the masala
6. Add cream and kasoori methi. Stir well. Cover the pan and cook over low flame for 1-2 minutes and add water if required
7. Put the fried paneer pieces. Cover it again so that the juice of the gravy can get inside the paneer keep it on simmer for 2-3 minutes. Finally add chopped coriander leaves.
8. Garnish it with fresh cream and butter.Serve hot with Roti, Naan or rice.

Thursday, June 13, 2013

Mango Chocolate Marble Cake (Egg less & Butter less)

This Mango Chocolate Marble Cake is for the second Home Baker’s Challenge started by  Priya Suresh and hosted by  Sangee Vijay. This month challenge was to bake mango and chocolate cake announced by. Sangee Vijay. Though she gave both egg and the eggless version, I chose to do the eggless and the butter less version which was simply superb and yummy. This cake is delicious, with a unique taste of Mango and chocolate together. In home everyone loved the marble effect on the cake. The whole cake disappeared within an hour. I am sure to bake it again soon.


All Purpose flour    - 2 cups

Baking powder   -    1 and 1/2 tsp

Baking Soda -   1/2 tsp

Salt   -  1/4 tsp

Sugar    -   3/4 cup

Cocoa Powder  -   1/4 cup ( mix with 2 tbsp warm water)

Oil     - 5 tbsp

Vanilla    -  1 tsp

Mango Pulp     1 cup ( i used store bought mango pulp)

Milk      -  1/4 cup

Buttermilk   -  1/4 cup


1.Preheat the oven to 180 ˚C, grease the baking pan with non-stick spray or butter or use a parchment paper.

2.For mango puree, I cut one big mango pulsed the flesh part in the mixer. If you are using small mango use about 2 of them.

3.In a bowl sift together flour, baking soda, baking powder, then mix the salt in the flour well and keep it aside.

4.In a small bowl add cocoa powder and 2 tbsp of warm water and mix well.
5.In another big bowl mix oil and sugar together, then to this add vanilla extract, mango puree, milk, butter milk and mix well.
7.Add the flour mixture to the mango mixture and mix until everything is combined well.  Add mini chocolate chips, chopped nuts to thisbatter
8.Now transfer half the mango batter to another bowl and add this cocoa paste and combine well.
9.Pour half of the prepared mango batter in the baking pan. To the remaining half add the cocoa powder and mix with a spatula/spoon. Pour the chocolate batter over the plain mango batter and with the help of a toothpick lightly swirl the batter around a few times.
10Bake the batter in the oven for 40 – 45 min or until done. Check by inserting a knife or toothpick which will come out clear.
11.Place it on a wire rack and allow it to cool for 10 minutes in the pan.
12.Now flip the cake on the wire rack and allow it to cool completely.then Slice it and serve.