Baked Paneer Bhurji

Who doesn't like Paneer. It's a staple choice for most vegetarians and kids. We can't have enough of Paneer dishes in Indian Cooking. You could make them in sweeter creamy gravy like Shahi Paneer, coconut gravy like a korma or spicy Kadai Paneer. This recipe is an easy one requiring very little time and ingredients. Baking makes it very presentable on a dinner table with guests. Also this recipe works well with store bought Paneer like Mother Dairy that gets crumbly.

You need:
250 gms Paneer (grated)
Chopped vegetables of your choice ( Baby corn, capsicum, carrots)
2-3 tomatoes
1 green chilly ( optional)
1 onion finely chopped
Ginger Garlic paste or chopped
Jeera for tempering
Spice powders ( Chilly powder, turmeric, coriander powder, salt)
A little milk
Butter for garnish
Cooking oil

How to Proceed:

Chop vegetables in smaller pcs. I have taken baby corn and capsicum. you could do what you have or want.

In a grinder grind tomatoes with chilly, garlic pods and ginger. Keep the puree aside.
Heat oil in a pan and add tempering. fry the chopped onions.
Add the pureed Tomato paste and cook .
Add spice powders. you could add a bit of Garam Masala if you wish.
Once the oil separates, add chopped vegetable and cook a little. They should stay crunchy so do not overcook them.
Add Grated paneer now and stir.

In case the mixture is too thick add just a little bit milk. May be a tablespoon or so. You could skip it if you wish.
Transfer the cooked Paneer to a glass Heat proof glass dish.

Dot the paneer with butter. The dish is now ready to go into an oven.
Set the oven tray to topmost rack so that the paneer gets cooked crispy from top.
Preheat oven at 200*C for 5-10 min.
You must bake the dish only when ready to serve as it should be crispy when served.
Bake for about 10-15 minutes till the upper crust looks crisp and brown. I leave that your taste how crunchy you would prefer.
Serve Hot.

Hyderabadi Dum ki Machchli

I must confess I am a vegetarian. But for the love of a husband who loves his fish I have learnt how to cook it. I find cooking fish easiest since it requires very little time and mostly does not need elaborate recipes. I am using fresh water fish here. The Local fish is called "Katla" and is abundant in lakes in Rajasthan particularly Jaisamand lake.
This recipe has been adapted from a wonderful cookbook "Hyderabadi Cuisine" by Pratibha Karan. Interestingly she is a Vegetarian too with great non vegetarian recipes in her book. :)
One main ingredient that adds flavour to the dish is Watermelon & Muskmelon seeds. They are easily available in supermarkets and shops. Popularly called Khabooja & Tarbooj dried seeds. They are soft and can be crushed fresh using a pestle & mortar.

You need:
1/2 kg Fish cut into slices

To be ground into a paste

2 medium onions
1 tsp Ginger Garlic Paste
3-4 green chillies ( add more for more heat)

1- 1/2 cup yogurt ( thick)
oil for cooking
1/4 tsp turmeric powder
1 tablespoon ground seeds of watermelon & musk melon seeds
Salt to taste

Tempering
1/2 Tsp caraway seeds ( shahi jeera)
1/2" cinnamon stick
4 cloves

How to make:
Wash fish and pat dry. keep aside.

Paste Onion, Ginger ,Garlic & chillies.

Heat Oil, Add Tempering . Add Onion Paste to it and fry well.

Add salt , turmeric to it and fry . Add whisked Yogurt to it. Make sure the heat is turned down while adding yogurt or it separates.

Meanwhile crush Watermelon & Musk melon seeds.

Add fish and the crushed seeds to the pan. and simmer for about 12-15 minutes till fish starts to flake.
It should be cooked but not overcooked.

Can be served with rice . Garnish with coriander if you wish. The fish tastes best if it is cooked slightly in advance may be 2-3 hours . The flavours seep in the fish much better. You could re heat and serve hot. :)