Shahi Paneer, Paalak Paneer , Kheer - Haryana Speciality

BM # 39
Day : 9
State : Haryana

Today is the 9th day of this Marathon and we are cooking from Haryana. Haryana,
the north Indian state was carved out of the state of Punjab in 1966. Primarily an agrarian state,this land, is covered with lush greenery, and known for its wheat and milk production .

With Haryana being one of the wealthiest states in India and rich in cattle population, the Haryana cuisine is rich and includes a lot of dairy products and since Hinduism is prominent here, the cuisine is also predominantly vegetarian.

Ghee and butter are liberally used in most preparations. Spices such as ginger, garlic, red chilli powder, black pepper, cumin seeds, and garam masala are widely used.

Since the Haryanvis use lot of milk products here are three recipes which are very popular there.These recipes have not been taken from anywhere, in fact Gurgaon in  Haryana is another layer of Delhi for me. Most of my friends live there and these are the popular dishes cooked in their homes.

Shahi Paneer
7 cashew nuts
7 tomatoes
1/2 pod garlic
1 tsp kasoori methi
1 tsp red chilly powder
1/4 tsp garam masala
500 gms cottage cheese
1 cup fresh cream
Salt to taste
Make a paste of garlic.
Purée the cashews and tomatoes.
Heat oil.
Add the garlic paste, let it become pink.
Add kasoori methi.
Immediately add the tomato cashew paste.
As soon as it leaves oil, add the spices and cream.
Add the cubed paneer.

Paalak Paneer
500 gms spinach, very finely chopped
1 onion, finely chopped
1 tbsp ginger garlic , chopped
2-3 green chillies, finely chopped
4-5 tomatoes, puréed
1 tbsp kasoori methi
1/2 tsp coriander powder
1/4 tsp turmeric powder
2 tb sp grated cheese
1 tsp kitchen king spice
200 gms fresh herbed cottage cheese, cubed
50 gms cottage cheese , grated
Salt to taste
Wash the spinach and finely chop it.
Heat oil, add onion, ginger garlic paste, sauté.
As soon as it turns pink, add the spinach, and cook till all the moisture is absorbed.
Add tomato purée , the spices,grated cheese, grated cottage cheese.
Cook till dry.
Add kasoori methi and cubed cottage cheese.
Cook on slow fire for 5 minutes.
Serve hot with a dollop of butter or cream.

Tandoori Roti

2 cups wheat four
salt to taste
Seine the flour and salt, and bind a soft dough.
Cover and let rest for half an hour.
Divide into four balls.
Dust a ball with dry flour and roll into a disc about 6''.
Apply butter and sprinkle some flour.
Cut the disc into strips.
Roll the strips into a big ball.
Flatten the ball and roll it back into a disc of the same size.
Heat a girdle.
Apply water on the top layer of the disc and place it on the girdle.
The water side has to be on the girdle.
Let cook for a few minutes.
Lift up the girdle and turn it upside down on the flame.
Keep rotating the girdle for even roasting.
Remove the roti and roast further with the help of tongs.
Serve hot with a dollop of butter..

Chena Murki Kheer
500 ml full fat milk
sugar to taste
10 pieces chenna murki

Sugar to taste
Almond, pistachios, finely chopped
Boil milk and reduce it to half.
Make small pieces from chenna murki and add to this milk.
Add sugar, cardamon powder, almonds and pistachios.
Cook for a few more minutes.
Serve chilled.

This Shahi Paneer is one of the easiest and rich paneer dish that one can make, so is this paalak paneer.The tandoori roti are usually made in a clay oven, but making them on a gridle and and yet tasting like the baked rotis, they taste absolutely divine with some butter.The Chenna Murki is a Bengali sweet, where paneer cubes are dipped in a sugar syrup and tossed till well coated and form a crust.This is one sweet that we all are very fond of.The kheer is a usual fare with Haryana food, and since it is Panner which is coated I decide to make this kheer.So it is Paneer, Paneer and yet Paneer from Haryana.

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