Trinjan

WOMEN'S SOCIAL & COMMUNITY GROUP

Month: November 2020

Peanut Chikki (Peanut Brittle)

INGREDIENTS

1 cup jaggery
1 cup roasted peanuts
1 tbsp ghee

METHOD

  • Melt the jaggery in a pan and add the ghee.
  • Continue cooking the jaggery on low heat till it slightly changes color and bubbles start to appear.
  • That’s when you check the consistency by dropping a little bit of the syrup in a bowl of cold water. Once cooled if it forms a hard ball and is brittle, then it’s the right consistency. Otherwise, cook it for another 30 to 60 seconds and check again.
  • When the syrup is ready add the peanuts to it and mix well.
  • Take it off the heat and spread on a greased surface. Be careful as the mixture will be very hot.
  • Use a greased rolling pin to flatten it.
  • Let it cool for 2 to 3 minutes and then with a knife cut it into the shape and size you like.
  • Let it cool completely before you serve.

Enjoy 😊

Chilli Paneer

INGREDIENTS

250 gms Paneer
Bell pepper red, green and yellow
1Medium onion diced
1tbs diced Ginger
1 tbs diced Garlic
Green onion or chives
3 Green Chilli
Oil for frying

Salt:
Kashmiri mirch
Hot chilli powder
Corn starch
Ground Black powder

Sauces:
Chilly sauce
Tomato ketchup
Soya sauc

METHOD

  •  In a bowl put 2 tbs of corn starch and 1/2 tbs black pepper
  • Put cut paneer in the bowl and toss .
  • Fry paneer till golden .
  • Remove from the oil and put on kitchen towel.
  • In a small bowl mix Kashmiri March and 1 tbs water
  • In a pan put 1 tbs of cooking oil and add ginger and garlic in. Fry for 1 minute.
  • Add bell pepper and add diced onion. Add green chillies and give quick stir
  • Add Kashmiri mirch paste and give a another stir. Put 1 tsp soya sauce, tomato ketchup and chilli sauce
  • If you want more gravy then add some more water but best is to Leave it like this.
  • Now it is time to add  fried paneer in it. Toss it in the sauce. Add
    1tbs vinegar. 1/2 tsp sugar or  honey
  • Now take 1 tsp of corn starch and mix with 1tbs of water and add to the pan . This would coat the paneer with sauce
  • Add salt if you need . Otherwise leave it like this

Shahi paneer

INGREDIENTS

1/2 kg Paneer
 4 medium  tomatoes 
1 medium onion 
6 cloves garlic 
1 inch ginger 
10 cashew nut 
2tbs  chare magaz 
 
Dry masala:
1 star anise  
1-inch cinnamon  
1 Black cardamoms 
4 Green cardamom 
4 Cloves
 2 Bay leaf
1 tsp kastoori methi 
4 tsp kasmiri mirch 
2 Green chillies 
2 tsp single cream  
1 tspShahi zeera  
saffron to taste  
salt to taste 
1 cup water 
1 tsp sugar or honey
 

METHOD

  • In a heavy bottom pan add 2 tsp butter.
  • Then add tomato, onion, garlic, ginger, one green chilli, dry masala of star anise, cinnamon, black cardamom, green cardamom, cloves and bay leaves.
  • Add one tsp each of salt and Kashmiri mirch. Add little water and let it cook for 10-minutes on medium heat.
  • Then check if the tomato and red bell pepper are tender.
  • Remove it from the the heat and remove whole spice pieces of garam masala and let  the mix to cool down.
  • Grind the mix to a paste in the the food processor or in a smoothie maker. There should not be any skin in the ground sauce. Sieve it if there is any. 
  • Use the same pot and add butter, Shahi jeera , ginger & garlic paste,  Kashmiri mirch and salt.
    Fry for 1-minute then add paneer.
    Fry for further 2 minutes and add the gravy. If the gravy is thick add water to make it to the thickness you want.
    Boil it for further 2 minutes and sprinkle kastoori methi crushed with hands. Add a tsp of single cream.
    If the tomatoes are bit sour then you can add sugar or honey . Mix. Well. 
    Garnish with a sprig of mint or coriander leaves.
    You can serve it with tandoori roti or butter Nan.