COMBINATION SERIES - 3 GHEE RICE WITH PANEER BUTTER MASALA

INGREDIENTS:  To serve 4 people

1.  Basmathi rice - 1/2 kg

2.  Dalda – 100g

3.  Cooking oil – 5 tablespoons

4.  Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2     (yellakai) and biriyani leaf.

5.  Ginger garlic paste – 1 tablespoon

6.  Onion – 2

7.  Salt to taste

8.  Scraped coconut – 2 cups

9.  Mint leaves and curry leaves small amount

MEASUREMENT FOR COCONUT MILK AND WATER
For 1/2 kg rice, coconut milk  is 2-1/2 tumblers and water is 2-1/2 tumblers.

TO GRIND:

Scraped coconut to be ground and filtered

METHOD:

1.  Soak the rice in water for 30 mins.  Keep the pan on flame, pour the dalda and oil when it gets hot, add the spices, ginger garlic paste , mint leaves, curry leaves and onion.

2.  Fry them in oil till golden brown.

3.  Now add the measured milk and water and salt to taste. Meanwhile filter the rice and keep it aside.

4.  Wait till the foam comes and add the filtered rice and close the lid of the pan.

5.  Leave them only for two whistles.

Delicious ghee rice is ready within minutes.

PANEER DOUGH:

INGREDIENTS:

1. Milk – 1 litre

2. Lemon juice – 3 tablespoon

METHOD:

1. Boil the milk.  When the foam comes from the milk, add little by little the lemon juice.  By stirring the milk within 15 mins you can see the paneer and the water get separated.

2. Now take a clean white cloth and filter the paneer.

3. Wait till the water gets filtered from the cloth and after some time tie the cloth and keep a weight on it  for 30 mins so the paneer can stick together to get a shape.

4. Within 30 mins your paneer is  ready. You can use this for 1-1/2 weeks by refrigerating.

PANEER BUTTER MASALA:

Now let us see how to make paneer butter masala

INGREDIENTS:

1. Paneer – 10-15 pieces

2. Turmeric powder – ½ teaspoon

3. Coriander powder – 1-1/2 tablespoon

4. Chilly powder – 1 teaspoon 

5. Fresh cream – 1 tablespoon

6. Butter – 1 tablespoon

7. Cooking oil – 2 tablespoon

8. Spices like saunf (sombu) - 1 pinch cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai).

9. Garam masala – 1 teaspoon

10. Ginger garlic paste – 1 teaspoon

11. Tomatoes – 3

12. Scraped coconut – 2 cups

13. Onion - 1

14. Salt to taste

15. Curry leaves

To GRIND:

1. Coconut

2. Tomatoes

METHOD:

1.   Keep the kadai on flame pour some oil when it gets heated add all the spices, ginger garlic paste, curry leaves and onion cook them in oil till golden brown.

2. Now add the cut pieces of paneer and fry them in oil for 2 mins and add garam masala, chilli powder, coriander powder and turmeric powder .Fry them in oil for 2 mins.

3. Add the ground coconut and ground tomatoes and add butter, fresh cream and salt to taste  and stir them well.

4. Let them cook till the masala gets thick.

Within 10 mins paneer butter masala is ready to eat with ghee rice.  It is the best suitable side dish for ghee rice.  More to come from Grace Dishes.

Happy Cooking!