Basic Paste - To make cooking easy

Shahi Paste



Ingredients

2 large onions, sliced

10 red chilies

8-10 garlic flakes

1" piece ginger grated

1 tbsp. oil

Soak the following items together for 30 minutes in 1/2 cup water

1 tbsp. khus khus

1 tbsp. cashews

1 tbsp. sesame seeds

1 tbsp. magaz (peeled watermelon seeds)


Method

For Soft Shahi paste just grind soaked ingredients in their water, till fine.

For a spicy shahi paste:

Fry onions in hot oil till tender.

Add ginger, garlic, chilies, stir for 2 minutes.

Take off fire, add to bland ingredients.

Grind into smooth paste.

Store in refrigerator or freeze in plastic freezer ware.

 

Basic Gravy


Ingredients

1 tomato

1 onion

3-4 cloves garlic

1" piece ginger

6 - 8 dry red chilies

One hand full - cashews

1 tbsp. oil

1/2 tsp. red chilly powder

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

3-4 pinches asafetida

1/4 tsp. garam masala

3-4 pinches cinnamon-clove powder

salt to taste


Method

Grind all ingredients together except oil

Heat oil, add paste, stir fry till oil separates.

Remove and allow it to cool.

Store in the freezer.

When ever you want to make gravy dishes, remove this from the freezer.

Frost free by using MW.

Add 1 cup water, bring to boil, simmer till thick.

Add already cooked veg. like peas, potato or paneer pieces, to make the dish as

per your requirement.

You can make dishes as quick as possible and serve.

 

Tomato Puree



Ingredients

5 ripe healthy tomatoes

Method

Put tomatoes in the boiling water.

Cover, keep aside for 15 minutes.

Remove the skin.

Make thick paste by using a mixer grinder.

Strain to remove seeds and skins.

OR

Chop and pressure cook tomatoes till soft.

Do not add water the container holding the tomatoes.

Cool, blend and strain.

Refrigerate and use as required.

 

Paneer


Ingredients

milk - 1 litre

citric acid or lemon (juice) - 1/2 tsp

water - 2 tbsp


Method

Dissolve the citric acid / lemon juice in water.

Bring milk to boil, stirring continuously.

Add the acid solution gradually, while stirring.

When the milk curdles fully, switch off the gas.

Cover for 3-4 minutes.

Drain into a muslin cloth.

Hold the pouch under running water.

Press out excess water.

Shape and place cloth under heavy weight required (stone slab) for 2-3 hours

before using as required.

 

Makkhan/ Butter

Ingredients

cream (malai)


Method

Put the above cream in a mixie, add the juice of a whole lemon, whip.

When a smooth lump is formed, add some chilled water.

Whip sparingly.

The butter will form a solid lump and water will separate.

Drain water, take lump in a wide bowl.

Turn with moist hands, washing with chilled water 2-3 times.

Drain out all the excess water.

The butter is ready to use.

Either as is, or salted with a few pinches salt.

Or use to flavour the recipes.

 

Ghee


Ingredients

butter

Method

2 cups butter (either homemade or salt less commercial)

Take butter in a large deep vessel.

Stir and heat on high till it comes to a boil.

Keep stirring till it stops rising to the top.

Then simmer and stir occasionally.

Cook till a solid residue separates from the formed ghee.

The ghee should look a light yellow and give out an aroma.

Store in clean dry jar.

No need to refrigerate.

 

Hi Sunikris and Vidya,

Thank you so much. Try them and give your FB.:yes: