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Lavanya Bahuguna

Blogger-in-Chief

Malaai Paneer, Bikaneri Paratha, Custard & Aam Panna – get a yummy treat by Jaya Keswani

  • JWB Post
  •  April 8, 2015

You NEVER say now when you are invited by a Sindhi family for lunch. Our team quickly packed the diary and camera to note and capture each moment of the recipe.

Mrs. Jaya Keswani is cooking Malai Paneer & Bikaneri Paratha. Umm…let us get started with the cooking alreadyyyy.

Ingredients.

_MG_7556

Ingredients for Malaai Paneer and Bikaneri Paratha

  • Paneer
  • Chopped onion
  • Capsicum
  • Onion and garlic paste
  • Cream – 1 tspn
  • Milk – half cup
  • Rajma masala
  • Sauce and 2 big size Tomato puree
  • Salt to taste
  • Red chili powder

Procedure to cook Malaai Paneer.

Heat the oil._MG_7565Fry the onion-garlic paste and rajma masala._MG_7586Add tomato puree, salt to taste and red chili powder._MG_7562Add a little water. A little._MG_7601It’s time we add the chopped onions._MG_7602…and the sliced capsicum._MG_7604And the mighty paneer pieces!_MG_7606Stir well – guides Jaya._MG_7611Add a half cup of milk._MG_7628Cook this for few minutes till milk is properly absorbed in the whole mixture._MG_7630When cooked, add the cream._MG_7682

Jaya prefers tasting her cooked food before serving, like every other women 😉_MG_7662 Procedure to cook Bikaneri Parathas.

Jaya already prepared the basic mash used in Indian paratha that consists of boiled potatoes, chopped onion, green chili, coriander, et al. She then adds bikaneri namkeen and crushed pappad to it. _MG_7616 _MG_7618Using the power of her chapatti pin, she makes the perfect round paratha._MG_7639And here you go…_MG_7661 _MG_7677She served us the yummiest dish (ever!)_MG_7695Not only this, she even gave us a tip on how to make & serve the perfect custard. _MG_7575  _MG_7581 _MG_7588 _MG_7593 _MG_7597

If ALL this wasn’t enough, she even made us the cool Aam Panna that we gulped in seconds.

_MG_7702Do you have a recipe to share with us? Write to us at contactjaipurwomenblog@gmail.com.

Photographer – Shashank K Tyagi.

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