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Showing posts from October 20, 2008

Mattar Panner(Home-made Panner With Green Peas)

Mattar panner is a traditional Punjabi fare in North India. Authentic Punjabi version of Indian Cottage Cheese with green peas masala. One of the most popular dish in every Indian restaurants.

Serving Size:4

Home-made Panner
5 cups of whole milk
1/4 cup of lemon juice with 2tbsp of water

Preparation Methods:
Boil the milk in a open pan. When it's boiling, add the lime juice and wait for the milk to curdle completely and let it sit for 10 minutes. Pour the mixture into a muslin cloth and tie it with a tight knot. When all the water is drained from the paneer,cut it into large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight.

Masala Ingredients for Mattar
1/2 onions chopped
1 tomatoes chopped
Small piece of ginger
4pc crushed garlic
1tsp of chilli powder
1/2tsp of turnmeric powder
1tbsp of curry masala
2tbsp of coriander powder
1tbsp of tomato paste
1/2tsp of fennel seeds
4 curry leaves
1tbsp of chopped mint leaves
2tbsp of milk(…

Peerkangai Fry (Ridge Gourd)

Peerkangai Fry (Ridge Gourd)

Serving Size:4


1 cup chopped peerkangai- (boiled with little salt and turmeric powder)
1tbsp chillie flask
1tbsp minced garlic
1 onion chopped
1tsp mustard seeds
1/2tsp cumin seeds
1tsp urad daal
1/2tsp garam masala
1/2tsp turmeric powder
1tsp sesame seeds
chopped coriander leaves

Preparation Methods:
Coat a frying pan with 2tbsp of oil,add mustard seeds. Once the mustard cracked, add cumin seeds,minced garlic,chillie flask, urad daal and sesame seeds. Saute for 3 minutes,then add chopped onions,turmeric powder and garam masala. Let the onions cooked well in the spice mixture. Now add the boiled peerkangai and saute well in the mixture. Cover and let it cook for 10 minutes and remove from flame. Garnish with chopped coriander leaves