Paneer Butter Masala is a delicious Punjabi dish, which is quiet popular in most of the northern part of India, the word paneer means to Indian cottage cheese which is prepared with thick milk and vinegar or lemon juice..This paneer butter masala is also called as Paneer makhani, my preparation of paneer butter masala goes for an easy and but not a quick preparation, yea this paneer butter masala takes a bit time consuming for making out onion puree, tomato puree and cashew paste but once all ur ingredients are ready, this masala will turn out quickly and prefectly awesome..I can eat paneer butter masala anytime almost every day, but the cream and cashew paste used to prepare this masala makes me little freaky anyhow its such a rich and delicious dish, we are die hard fans of this gravy thickened by using onion puree, tomato puree, cashew paste and cream..Needless to say that this paneer butter masala suits very well as side dish with Naan, rotis, parottas or with chapathis..

Our this month's challenga of Indian Cooking Challenge is Authentic Punjabi Kadi pakoras, this dish is quite famous in Punjab.. This punjabi kadi pakoras goes for fried onions dumplings soaked in yougrt based gravy which tastes marvellous when served along with rice or rotis..Srivalli choosed this recipe from Simran of Bombay Foodie, needless to say this goes for easy ingredients also easy cooking process and the result was a droolworthy thick kadi which tastes truly excellent..Thanks to Srivalli for choosing this effortless Punjabi kadi pakoras for this month's challenge and we enjoyed them with hot steaming rice..This punjabi kadi should be thick if its thin gravy then it will be the Gujarati version of kadi..



For Pakoras:
3/4cup Gram flour
1tsp Chilly powder
1no Onion (big & chopped lengthwise)
Oil for deepfrying

For Kadi:
2cups Yogurt
1/2cup Besan/Gram flour
4cups Water
1tsp Mustard seeds
1tsp Cumin seeds
1tsp Ajwain seeds
1tsp Fenugreek seeds
1no Onion (large & chopped finely)
1/4tsp Turmeric powder
1/2tsp Red chilly powder
3/4tsp Garam masala
1/2tsp Dry mango powder
Salt

Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deepfrying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..

Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown, pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder..bring to boil and put immediately in simmer cook for half an hour by stirring them occasionally..when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..

Enjoy with rice or rotis..

Kulcha is a typical punjabi recipe, which have its origin in Punjab, this Indian flatbread is made usually with maida flour and its often eaten with chole, a type Punjabi channa masala..Amritsar is known for its kulchas which is prepared with a flour dough, mashed potatoes, finely chopped onions and with a variety of spices which is rolled as flat round shape and baked in clay oven until they turns golden brown which is quite hard when we live in abroad, so sometimes i'll go for oven or else in stove top..Stove top cooking makes the life easier and even this time i went for stove top cooking..We loved this aloo kulcha simply with thick yogurt and we loved it..This Amritsari Aloo kulcha goes usually for a double dough which is finally stuffed with a spicy potato mixture, i skipped this double dough and i went for a single dough..They turned out prefect..Sending to CMT-Rotis guest hosted by Akheela and to Flavours of Punjab guest hosted by Pari, event by Nayna..



2cups Maida/All purpose flour
1tsp Baking powder
1/2tsp Baking soda
1tsp Salt
1tsp Sugar
3tbsp Oil
1/4cup Yogurt
1/4cup Warm milk

For Stuffing:
1cup Potatoes (cooked & mashed)
1no Onion (chopped finely)
1no Green chilly (chopped)
1/2tsp Red chilly powder
1tsp Cumin powder
1/4tsp Chaat masala
1tbsp Coriander leaves (chopped)

Mix the flour,baking soda, baking powder, oil, yogurt, sugar and salt in a bowl, add gradually the warm milk and turn everything as a soft but not a sticky dough, cover the bowl with a damp cloth and keep aside for an hour..Take mashed potatoes, finely chopped onions, chopped green chillies, red chilly powder, cumin powder, chaat masala and coriander leaves in a bowl, mix everything and make 4equal medium sized balls..Now flatten a portion of the dough, place a spiced potato masala balls in the centre, fold the dough to form a ball, dust the dough with flour and gently flatten them as round disc..

Heat few drops of oil, gently drop the flattened kulcha and cook on both sides until the kulchas turns golden brown..brush the hot kulchas with butter and enjoy with thick yogurt or Punjabi chole..