Indian Cooking Recipe: Veth Chaman
The following are the instructions on how to cook delicious Indian food: Veth Chaman
Ingredients:
1. Paneer 1 kg
2. Mustard oil 1 1/2 cups
3. Cloves 5
4. Jeera 1 tsp
5. Asafeotida a pinch
6. Red chilli powder 2 tsps
7. Turmeric 2 tsps
8. Curd 1 cup
9. Milk 1/2 cup
10. Ginger powder 1 tsp
11. Aniseed powder 2 tsps
12. Mixed coriander - cumin seeds powder 1 tsp
13. Mixed big cardamom, cinnamon and black pepper powder 1 tsp
14. Garam masala 1 tsp
15. Salt to taste 1 tsp
Method of Preparation:
Slice, with a sharp knife the paneer, into about 3" x 2" oblong pieces
of about 1/2" or a little more in thickness. In an iron, steel or brass kadhai, deep fry, paneer pieces on medium heat, to a golden light brown color. Turn the pieces frequently with a perforated ladle, so that these fry uniformly on all sides, and do not get charred on any side. Take the pieces out of the kadhai by means of the perforated ladle, after draining all oil. Keep these in a plate. Remove the kadhai from the heat for a while.
Meanwhile in a steel or tinned brass or copper patila, of about 2
liters capacity, boil half a line of water after adding the Milk, 1 tsp
of turmeric, half a pinch of asafeotida and the salt. Add the fried
pieces of' paneer, and let these cook for half an hour, on medium heat.
To the oil, left over in the kadhai add cloves, jeera and the remaining half pinch of asafetida, and resume heating on low flame. Stir with a steel ladle, and add chili powder and the remaining one tsp of turmeric, along with a tablespoon of water. Stir till oil takes color. Add well beaten or churned curd, and go on stirring for a minute so that
curd blends with the oil etc.
Add this sauce to the boiling cheese in the patila. Add also ginger, aniseed and coriander - cumin powders. Stir again with the ladle and let the pot simmer for half an hour more on slow heat. Meanwhile stir frequently, so that no caking takes place at the bottom of the pot. When gravy thickens, and the oil begins to separate, add big cardamom, cinnamon and black pepper powders, along with the garam masala. Turn gently with a broad spatula. Veth Chaman is ready for serving. Generally one piece, with a little thick gravy is served to each guest, in feasts or dinners with elaborate menus.
