Tandoori Paneer Bowl with Thecha rice#2

1위@YourFoodLab6 days ago

Smoky Tandoori Paneer Bowl with Thecha Rice Prep Time: 20-25 minutes Cooking Time: 40-45 minutes Serving: 3–4 Creamy Tandoori Sauce Ingredients: Base Puree MUSTARD OIL | सरसों का तेल 1 TSP TOMATO | टमाटर 3 MEDIUM SIZED ONION | प्याज़ 2 MEDIUM SIZED GINGER | अदरक 1 INCH GARLIC | लहसुन 10–12 CLOVES FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 3–4 NOS. WALNUTS | अखरोट 1/2 CUP SALT | नमक A LARGE PINCH HOT WATER | गरम पानी AS REQUIRED WATER | पानी AS REQUIRED (FOR BLENDING) Tempering & Cooking Sauce OIL | तेल 1 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP BLACK SALT | काला नमक A LARGE PINCH ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A LARGE PINCH GARAM MASALA | गरम मसाला A PINCH HONEY | शहद 1–2 TSP LEMON JUICE | नींबू का रस OF 1/2 LEMON FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Heat a pan on high flame and add mustard oil and let it get hot. Trip the top of the tomatoes and cut them into halves. Cut the onions into medium quarters. Place the tomatoes and onions cut side down in the hot oil along with the ginger, garlic, coriander stems, whole kashmiri red chillies, and a large pinch of salt. Cook on high flame until the tomatoes and other ingredients pick up a light colour on one side. Do not let them darken too much. Once lightly coloured, flip everything over and add the walnuts and hot water. Cover and cook on low flame for 7–8 minutes until the tomatoes are completely soft and the onions are cooked through. Switch off the flame and let everything cool completely. Once cool, trim and discard the stems of the Kashmiri red chillies. Transfer everything to a blender, add a little water, and blend into a fine, smooth sauce. For the tempering, heat a kadhai and add oil. Add the kashmiri red chilli powder and turmeric and give it a quick stir. Strain the blended sauce directly into the kadhai. Stir well and bring it to a gentle simmer. The consistency of the sauce should look rich and creamy and not too runny so do not add a lot of water. Taste and adjust salt, then add black salt, roasted kasuri methi powder, garam masala, and honey. Stir well and switch off the flame. To give the sauce a smoky flavour, place a small bowl inside the kadhai, add a piece of live charcoal to it, and pour a little melted ghee over the charcoal. Cover immediately and let the sauce smoke for 3–4 minutes. Open the lid and remove the charcoal bowl and stir well, this is how you can add an amazing smoky flavour to the sauce and this step is completely optional. Lastly, add lemon juice and fresh coriander and stir well. Your creamy, smoky Tandoori Sauce is ready. Thecha Rice with Paneer Ingredients: Walnut Thecha GREEN CHILLI | हरी मिर्च 5 NOS. GARLIC | लहसुन 10–12 CLOVES FRESH CORIANDER STEMS | हरे धनिये की डंठल A HANDFUL CALIFORNIA WALNUTS | अखरोट 10–12 NOS. CUMIN SEEDS | जीरा A PINCH FRESH CORIANDER | हरा धनिया A SMALL HANDFUL WATER | पानी A SPLASH SALT | नमक A PINCH Grilled Paneer OIL | तेल 1 TBSP PANEER | पनीर 250 GRAMS SALT | नमक A PINCH BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED) Walnut Thecha Rice OIL | तेल FROM PAN (REMAINING) WALNUT THECHA | AS PREPARED 1 TBSP BELL PEPPER | शिमला मिर्च 1 LARGE (DICED) ONION | प्याज़ 1 LARGE SIZED (DICED) COOKED BASMATI RICE | पके हुए बासमती चावल 4 CUPS FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) SALT | नमक A PINCH LEMON JUICE | नींबू का रस OF 1/2 LEMON Method: Heat a pan until it gets hot and add the green chillies, garlic, coriander stems, and walnuts. Dry roast everything on medium high flame, stirring regularly, until dark brown spots appear on the chillies and everything is well charred. Lastly, add a pinch of cumin seeds, toss quickly, and transfer to a bowl to cool completely. Once cool, transfer to a blender. Add fresh coriander, a splash of water, and salt. Blend into a coarse, textured paste. Taste and adjust. Your walnut thecha is ready. To cook the paneer, heat a kadhai on high flame and add oil. Once hot, place the paneer slab in and cook until golden brown on one side. Flip and cook the other side the same way. Transfer to a chopping board. Season both sides with a pinch of salt and freshly crushed black pepper while still hot. Cut into strips and then into slices and set aside. To make the thecha rice, in the same pan used for the paneer, heat the remaining oil. Add the walnut thecha, diced bell pepper, and diced onion. Toss on high flame for about a minute. Add the cooked basmati rice, a pinch of salt, and fresh coriander. Mix well so the rice is evenly coated with the thecha. Taste and adjust salt. Lastly, add lemon juice and mix through. Your Walnut Thecha Rice is ready. To assemble your bowl, add a layer of the thecha rice then add a generous layer of the sauce and again layer some rice over it and pour some more sauce on the top and place the sliced Paneer. You can also garnish the bowl with some fresh coriander and lemon wedges.번역 보기

2위@yuriy095 days ago

Started the video and saw him explaining the process with such love and excitement in his eyes. The passion for cooking is phenomenal 👏👑번역 보기

3위@jaypandya44996 days ago

Chef, i immediatly made it. It turned amazing. Thank you for sharing with us such wonderful recipes. I always follow ur recipies.번역 보기