Red Dragon Fruit Kalakand

 

           This Red Dragon Fruit kalakand is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this exotic sweet and surprise your loved ones with this yummy and an unique dessert.

          Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is grainy in texture and a very simple recipe with very few ingredients. It is very easy to prepare and takes very little time to dish out.

         Red Dragon Fruit, on the other hand, is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name. 

          This Kalakand is visually very attractive with its vibrant dark pink / red colour. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 Red Dragon fruit, pureed
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

           In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

             In a non-stick pan, add the Red Dragon Fruit puree.

       Simmer on a low flame till all the moisture has evaporated. 

                 Add all the ingredients (except chopped nuts).

      Mix everything well & keep stirring continuously on a low flame....

....till the mixture starts to come together in a dough form & leave the sides of the pan. 

Transfer it to a greased plate & garnish with chopped nuts. Allow it to cool & then refrigerate till it sets. Then cut into desired shapes. 

              Enjoy as and when desired.

        Great for any festive occasion or as an after meal dessert. 

Paneer Malai Curry

          Paneer Malai Curry is a rich and creamy gravy recipe. So check out this delicious and aromatic curry which is simply divine. So comforting and a soul satisfying meal experience. It is prepared with yoghurt, cashew paste, cream, kasuri methi and a special ground masala. 

          This is my version of this aromatic dish that is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. It is a perfect party recipe and is apt for special occasions. It goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

Dry roast & grind - 

• 4-5 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 4-5 green cardamom

Other ingredients - 

• 150 gms. paneer cubes
• 2 tbsp. oil
• 2 tbsp. butter
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 small capsicum, chopped
• 1 tomato, chopped
• 2-3 tbsp. cashew paste
• 1/2 cup yoghurt
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/3 cup fresh cream
• salt to taste
• 3/4 cup water
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. 

          In a bowl, mix together the cashew paste and yoghurt. Keep aside.

          Heat 2 tbsp. oil in a pan. Sauté the paneer slightly and then immediately transfer into a bowl containing lukewarm water. 

           In the same oil, stir fry the ginger and green chilies for a minute. Then add the capsicum and sauté for a minute again. Then add the tomato along with a pinch of salt and sauté further for a minute. Keep aside.

          Into the same pan, add the butter and sauté the onion along with a pinch of salt till translucent.

          Now add the ginger-garlic paste and sauté for a minute. Then add the cashew-yoghurt mix and sauté till the oil separates.

          Add the fresh cream, followed by water, salt and the fried ginger-green chilies-tomato-capsicum. 

          Give it a mix and add 1 tbsp. of the powdered dry spices. Bring it to a slight boil and add the kasuri methi and the fried paneer. Combine everything well and switch off the flame. 

           Garnish with coriander leaves and enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just plain chapatti.

Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder & keep aside. 

         In a bowl, mix together the cashew paste & yoghurt. Keep aside.

                   Heat 2 tbsp. oil in a pan. Sauté the paneer slightly.

               Immediately transfer into a bowl containing lukewarm water. 

         In the same oil, stir fry the ginger & green chilies for a minute. 

                       Then add the capsicum & sauté for a minute again.

Add the tomato and a pinch of salt & sauté further for a minute. Keep aside.

Into the same pan, add the butter & sauté the onion along with a pinch of salt till light translucent.

                     Add the ginger-garlic paste and sauté for a minute. 

Then add the cashew-yoghurt mix & sauté till the oil separates.

                          Add the fresh cream, 

followed by water, salt

                       and the fried ginger-green chilies-tomato-capsicum. 

Give it a mix & add 1 tbsp. of the powdered dry spices. Bring it to a slight boil.

Add the kasuri methi & the fried paneer. Mix everything well and switch off the flame.

                              Garnish with coriander leaves.

Enjoy with pulao, fried rice, steamed rice, naan, kulcha, tandoori roti, paratha or just  chapatti.

Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

       Heat 1 tbsp. oil & fry the paneer cubes till light brown. Keep aside.

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.