Wednesday, July 23, 2008

Shaam Savera with Luchi & Paneer Rice

This was a delicious Sunday Lunch.... and an entry for Paneer a delicacy event of TOI
Shaam Savera
For Kofta
600gms Spinach
3-4 green chillies
6-8 cloves
3 tbsp cornflour
salt as per taste

Oil for deep frying
125 gms cottage cheese
For tomato gravy
3 tbsp butter
1 tbsp whole garam masala (4 green cardamoms, 6 cloves and bayleaf)
1tbsp ginger paste

1tbsp garlic paste
2 cups tomato puree
1 tbsp red chilli powder

1/2tsp garam masala powder
3 tbsp sugar/honey
1/2 tsp dried fenugreek leaves, crushed

1 cup fresh cream
2 tbsp chopped coriander leaves

salt as per taste

1. Wash spinach under plenty of running water to get rid of any dirt . Blanch in boiling hot water and refresh in cold water. Squeeze out water and finely chop the spinach and also green chillies. Add half of chopped green chillies, salt, chopped garlic and cornflour to chopped spinach. Mix well and divide into twelve equal portions.

2. Grate paneer. Add salt and mash well. Divide into twelve equal balls.

3. Take spinach portions, clatten them on your palm and stugg paneer balls in them. Shape into balls. Deep fry in moderately hot oil for five minutes. Drain and keep aside.

4. Heat butter in a pan, add whole garam masala. When they crackle, add ginger garlic paste and remaining chopped green chillies. Cook for two minutes.

5. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil, reduce heat and simmer for ten minutes. Add sugar or honey and kasoori methi. Stir in fresh cream.

6. Serve koftas cut into halves on top of tomato gravy. Do not boil koftas in the gravy as they may break.



2 cups Refined flour (maida)

1tsp salt
1tbsp ghee

1 cup water approx
oil for deep frying


1. Seive flour with salt. Add ghee and make a soft dough with water. Keep covered with a moist cloth for half an hour.

2. Divide into twenty equal parts and make small balls.

3. Roll into elongated luchis.

4. Heat oil in a kadhai and fry the luchis till well puffed.

5. Serve hot with dal or any curry of your choice.

Paneer Rice

2 cups Basmati rice

1/2 cup grated paneer

1 tsp cumin seeds

salt to taste

3 cups water approx

1 tsp ghee


1. Heat ghee in a thick bottomed vessel. Add cumin seeds.

2. When they crackle add grated paneer. Stir fry for a few minutes.

3. Add the washed rice and stir fry again till the moisture evaporates.

4. Add salt and water. Cook till the rice is tender.
5. Serve hot with any gravy and its tastes good just like that too.....


Shreya said...

Hi very ineresting. I have not heard of Luchi before. Looks great!

srikars kitchen said...

looks awesome.... great entry... nice click...

srikars kitchen said...

looks very different & would love to try that when is see the presentation.would definitely try at home. moreover i have something in my blog exclusive for you.please have a look

notyet100 said...

nice nme and entry fr the event

Priti said...

Wow everything in one did u manage gud ..loved the different and gud

LG said...

Nice name Sheetal. Paneer Rice is something I have not tried. Also can you make your pictures little bigger? It may look good.

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