Paneer Kalimirch

Paneer Kalimirch or Dum Kalimirch Paneer one and the same. Kalimirch is a black pepper corns. 

This a one more type of paneer gravy. Mixed with lots of yogurt/dhai and spices. Best served with naan or rotis. I made this gravy along with Roomali Roti. 

Prep Time : 10 Mins
Cook Time : 10 Mins

 Ingredients

• Paneer(cottage cheese) cut into cubes - 2 cups
• Oil -  2 tbsp  
• Onions -  1 cup (chopped)
• Tomato - 2 tbsp (chopped)
• Bay leaf/Tejpatta - 1 
• Black peppercorns crushed 1or2 tsp(adjust as per taste)
• Cinnamon/Dalchini -  1 inch stick 
• Green cardamoms/Elachi -  3-4 
• Cloves/Lavang 3-4 
• Cumin/Jeera powder - 1 tsp
• Red chilli powder - 2 pinches
• Turmeric powder -  a pinch
• Ginger-Garlic-green chilli paste -  2 tbsp
• Coriander/Dhaniya powder -  2 tbsp
• Garam masala powder - 1tsp
• Yogurt/Dahi whisked - 1 1/2 cups 
• Fresh cream - 1 tbsp
• Salt to taste

Method

1. Heat oil in a pan add cardamom,dalchini,cloves,bay leaf saute for 2 mins
2. Add chopped onions stir fry till onions cooked then add tomato saute for 2-3 mins
3. Add ginger-garlic-chilli paste saute then add red chilli powder,jeera powder, coriander powder,black pepper, turmeric,red chilli powder 
4. Saute for 3-4 mins. Cool little bit make into a smooth puree
5. Add puree into same pan add dahi/yogurt, salt saute for 2 mins
6. Add paneer,cream and garam masala saute well 
7. Cove the pan into aluminum foil tightly (like biryani) then close the lid tightly cook on low heat for 10 mins. 
8. Serve hot with roti or nann or paratas.

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Appam (Kerala Recipe)

Appam is a similar type of Dosa. It is a bowl shaped appam made but the round or curve shaped skillet/appachatti can be used.  Made without yeast . This is a popular kerala dish served with vegetable stew/sagu/kurma. I made kurma for this. 

Prep Time : 5 + 10 hours(fermentation)

Cook Time : 15 mins

Ingredients for batter

• Rice - 1-1/2 cups
• Idli rice - 1/2 cup
• Urad dal / Black gram - 1/2 cup
• Coconut milk - 3/4 cup
• Baking soad / Cooking soda - 2 pinches
• Salt to taste

Method for batter

1. Rince rice, idli rice add enough water and soak for 4 hours
2. Rince urad dal and soak in the water for 4 hours
3. Grind the rice and idli rice first smoothly in a wetgrinder or mixer (i have used wetgrinder)
4. Then grind urad dal in to a fine batter
5. Mix thoroughly add salt close lid and keep it in the warm place for allow to fermentation for 10 hours
6. Take a fresh coconut and add hot water grind into a puree 
7. Mixed with appam batter and add soda. Stir well batter should be thin constistency( not too thick, if batter is thick add a cup of water)
8. In a round skillet pour the ladle full of batter and lift the skillet and twist the skillet slowly 
9. Sprinkle ghee/oil ( i used both) close the lid allow to cook until gets brown in color 
10. When appam is ready the edges becomes crisp, slowly remove and serve with kurma

Kurma recipe is here -Kurma

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