Mutter Paneer Masala | Lowfat | Restaurant Style

Know What You Eat: Have you made anything from scratch that you normally bought premade? Was it worth the effort and cost savings? Making cheese from scratch was really easy, there’s nothing technical about adding vinegar or lime juice to boiling milk and letting it separate, tie and for an hour and paneer is ready. As I continued to visit many other blogs including non-Indian bloggers, I heard them raving about paneer and was totally zapped looking at their step by step presentation with such big and beautiful pictures, it inspired me so very much, I quickly ran into the kitchen and made this authentic, smooth, creamy, soft, silk like taste and texture HIT paneer in bulk, and stock it for later use..Of that Mutter Paneer Masala was the latest creation last week in my kitchen using the SUPER HIT how to make paneer recipe. And here I am to share with you guys..Though it contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. Paneer, unlike other cheeses, has not been matured and it is rather bland. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapattis or can be used to cook dals.

Recipe: Mutter Paneer Masala | Lowfat | Restaurant Style

Serves: 4                   Cooking time: about 25 minutes                    Preparation Time: 15 minutes 

Ingredients

• 2 C Fresh Paneer cubes (Readymade or Homemade)
• 1/2 C Fresh frozen peas, boiled
• 4 Tomatoes,chopped (choose red ripe tomatoes)
• 2 Onions, chopped
• 1 inch Ginger, grated
• 4-5 Garlic Cloves,chopped
• 2-3 Green Chillies, chopped
• 1/2 tsp Turmeric powder
• Cinnamon – 1 inch stick, broken into halves
• 3 Cloves
• 2 Pods Cardamom
• 4-5 Blackpepper corns, whole
• 1 -1/2 tsp Coriander seeds, whole
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Garam Masala powder
• 2 Tbsp Coriander leaves, chopped 
• 1/2 C Yogurt
• 1/4 C Lowfat Milk OR Light Cream | Half & Half (optional)
• 2 Tbsp Olive Oil | Cooking Oil
• Salt to taste
• 1 tsp Sugar (optional)
• 1 Tbsp Kasoori Methi

Preparation

• Soak paneer cubes into lukewarm water for about 15 minutes. This process makes the paneer even soft.
• Dry roast cinnamon, whole pepper corns, cloves, cardamom, cumin seeds, coriander seeds, as the aroma starts to linger, take it off the heat, let it cool a while and powder it in a coffee grinder. Keep it aside.
• Heat 1 Tbsp of oil in a wok, add chopped onions, garlic, ginger, and cook until golden brown, then add chopped tomatoes. Cook for another 5 mins. Switch off the gas. Let it cool and blend it in a blender and sieve it if needed for smooth texture.
• In the same wok heat 1 Tbsp of Oil, add this puree, and dry roasted powder, and sauté it until you see oil separates from the gravy, and it thickens, use little water if you think the gravy is too thick.
• To this gravy add boiled peas, along with salt, sugar, rest of powder ingredients and yogurt. Mix it thoroughly and again let it cook for another 3-4 mins.
• Now add squeezed paneer cubes in this gravy and stir it without breaking paneer pieces. Simmer for 5 minutes.
• Once cooked, add light cream, or half and half along with palm pressed kasoori methi.
• Garnish with chopped coriander leaves and serve hot with Puri's, Wholewheat Ajwain Paratha , Wholewheat Roti | Phulka OR desired bread.

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Doodhi | Lauki Channa Dal Curry | Super Easy & Quick

Know What You Eat: Bottle gourd (Dhoodhi) is low in fat and cholesterol yet high in dietary fiber. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex, excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics and convalescents.

Balancing Liver Function
This vegetable is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.

Benefits of Bootle Gourd(lauki) Juice
The Bottle Gourd juice is used in treatment of stomach acidity, indigestion and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice. 

Recipe: Dhoodhi | Lauki Channa Dal Curry 

Serves 2                                    Cooking time: 12 mins                                 Preparation time 7-8 mins

Ingredients

• 3 C Bottle Gourd (from 1 Small Louki, washed peeled and diced) 
• 1/4 C Channa Dal/Split Chickpeas (soaked previously for 10 mins in warm water)
• 1/2 C Water | Vegetable Stock
• 3 medium Tomatoes, finely chopped
• 1/2 tsp Jaggery (Optional)
• 1/2 tsp Red chilli powder
• 1 tsp Garam Masala powder
• 1/4 tsp Turmeric Powder
• 1 tsp Cumin Seeds (jeera)
• 1/4  tsp Hing/Asafoetida
• 1 Tbsp Olive Oil
• Some fresh Cilantro, finely chopped
• 2 tsp Lemon juice, freshly squeezed
• Salt to taste

Method

• Pressure cook channa dal and bottle gourd in two separate compartment upto 2 whistles on medium flame. Allow it to cool. Remove keep it aside.
• Heat oil in a wok | Kadai and add cumin seeds and asafoetida. When jeera starts to sizzle and turn light brown in color, add finely chopped tomato and sauté on medium flame for about 1-2 mins.
• Mix in  pressure cooked bottle gourd, channa dal, garam masala, red chilli powder, turmeric powder, jaggery salt and sauté for another minute. 
• Add 1/2 cup of water or vegetable stock to above gravy and cover the lid. Cook the curry on medium flame for 10-15 minutes, stirring in between. Once done garnish it with freshly chopped cilantro and lemon juice.
• Serve this delicious Lauki | Dhoodhi Channa Dal Subzi, with Roti or Rice. Enjoy!!! 

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