Mughlai Paneer

 

Ingredients:

1. Paneer (Cubed): 250 Gm
2. Cashew: 50 Gm
3. Almond: 50 Gm
4. Onion: 2 -3 (Finely Chopped)
5. Ginger Garlic Green Chili Paste: 2 Tsp
6. Coriander Powder: 2 Tsp
7. Cumin Powder: 1 Tsp
8. Garam Masala: 1 Tsp
9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
11. Yogurt: 1 Cup
12. Milk: 1 Cup
13. Salt: To Taste
14. Sugar: A Pinch
15. Oil: 2 Tblsp
16. Cilantro: For Garnish

 

Method:

1. First shallow Fry the paneer cubes.
2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
8. Add the paneer cubes to the gravy and cook for another 5 minutes.
9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.

 

 

TOOR DAL KHICHDI

Ingredients:

2 cups rice
1 cup toor dal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle coriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

How to make rice khichdi:

• Wash and cook dal with a pinch of turmeric powder. Set aside.
• Don’t discard the cooked dal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden add slit green chillies, mint, curry leaves and a part of the coriander leaves.
• Keep the remaining coriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked dal, mix well and add 3 cups of water.
• Add cooked dal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped coriander leaves and serve hot.

 

Aloo Methi (Potatoes & Fenugreek leaves)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

• 3 to 4 cups of methi leaves, chopped
• 3-4 medium size potatoes or 10-12 baby potatoes
• 1 or 2 green chilies, chopped
• 1/2 tsp red chili powder (optional)
• 1/2 tsp turmeric powder (optional)
• 2 tbsp butter or mustard oil or any sunflower oil
• rock salt or regular salt as required

Method:

1. Remove the leaves from the stems of the Methi.
2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
3. Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
4. In a kadhai, heat up the butter or oil.
5. Add the potatoes first.
6. Saute the potatoes for some mins till they get half cooked and light browned.
7. Now add the fenugreek leaves.
8. Also add the green chili, red chili powder, turmeric powder and salt.
9. Give a nice stir and let the veggies cook on a medium flame uncovered.
10. The fenugreek leaves will start to leave water.
11. Lower the flame and cook the veggies for 5-6 minutes more.
12. Keep on checking the sabzi after a gap of 2-3 minutes.
13. If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
14. When the veggies are done and if there is any water left, then dry the water.
15. The end dish should be dry and not watery.
16. When the aloo methi is done, you could add some more butter and mix it with the veggies.
17. Serve the Aloo Methi with parathas, rotis or rice-dal combo.

 

Rasmalai

Paneer (cottage cheese) Patties are soaked in sweetened, thickened milk and flavored with cardamom and rose water.

Serve it chilled and garnished with slivers of dried fruit.

 

Ingredients:

• 1 gallon full cream milk / whole milk
• ¼ cup sugar (modify according to your choice)
• 1 tbsp cardamom powder
• Few strands of Saffron
• 1 tbsp rose water
• 2 tbsp chopped nuts
• 1 can (2.2 lb) of Rasmalai Patties (available in Indian Grocery Stores)

 

Method:

• Bring the milk to a boil in High heat. Reduce the heat to medium-low and let it simmer. Keep stirring it every 5-10 minutes to prevent it from sticking to the sides and burning.
• After half an hour, add the sugar and cardamom powder. Mix well.
• Now add the Rasmalai tikia. Before dropping the Rasmalai tikia in the milk, squeeze it to remove the sugar syrup that comes in the can.
• Let it simmer for some more time till the milk becomes thick. Its consistency should be more or less like evaporated milk.
• Remove from heat. Add saffron strands and rose water and refrigerate it.
• Garnish with chopped nuts, few strands of Saffron and pinch of cardamom powder.
• Serve cold as dessert.

 

Do You Know?

Sweets have an important place in Indian traditions. Every state and region in India has its very own sweet specialties. In North India, Gajar Halwa, Kulfi and Gulab Jamun are common; in East, Rasagulla and Sandesh are traditionally made; in West, Puranpoli and Bebinca are commonly made while Mysore Pak and Payasam are traditionally served in the South.

 

Aam Ka Panna (Raw Mango Drink)

It is one of the favorite Indian drinks in hot summer days. It is very refreshing drink and has got heat resistant properties. It is made from fresh green mangoes which are abundant in the summer months.

It is a sweet-sour-spicy drink.

 

Ingredients:

• 2 medium-sized raw green mangoes
• ½ cup sugar (modify according to taste)
• 1 tsp salt mix (modify according to taste)
• 1 tsp fresh ginger extract
• ½ tsp freshly ground pepper
• 1 tsp fennel seeds ground coarsely
• 1 tsp roasted ground cumin seeds
• 1 tbsp lemon juice or ¼ cup lemonade
• Crushed ice
• Sprigs of mint to garnish

Method:

• Wash, peel and slice the raw mangoes.
• In a deep saucepan boil the mango slices in two cups of water, till they are soft.
• Take off from the fire and allow to cool completely.
• Put the mango slices (along with the water in which slices are boiled), sugar and salt mixture into a food processor and blend till smooth.
• Add the remaining ingredients (except mint to garnish) and mix well.
• Dilute with 3-4 cups of chilled water.
• Pour into glasses, and add few finely chopped mint leaves and crushed ice.
• Garnish with a sprig of mint and serve.

Note:

• One raw mango is enough to make two tall glasses of panna.
• Strain the panna just before adding crushed ice to get the clear drink.

Do You Know?

• Kayree Ka panna is an effective remedy for heat exhaustion and heat stroke.
• It is considered beneficial in the treatment of gastro -intestinal disorders.
• Since it is an excellent source of vitamin C, it is considered as a curative for blood disorders. It increases the elasticity of the blood vessels and helps in the formation of new blood cells.
• This drink is also a good source of vitamin B₁ and B₂ and contains sufficient quantity of niacin.

 

Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan meansclarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have ‘more bark than bite’! There are several versions of Rogan Josh and this one is tried and tested several times to great success.

Ingredients:

• 1 pound lamb cubed
• ¼ cup yogurt
• Pinch of asafetida
• 1 bay leaves
• 4-5 cloves
• 3-4 cardamom pods
• 1” cinnamon
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
• 1 medium-sized onions finely chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 4 tbsp ghee or clarified butter (cooking oil can also be used)
• Salt to taste
• Chopped coriander leaves to garnish

Method:

• Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
• Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
• Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
• Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
• Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
• Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
• Sprinkle the garam masala over the meat.
• Garnish with coriander leaves and serve with plain boiled rice or roti.

 

Aloo Bhari Hari Mirch (Potato Stuffed Indian Green Chilies)

Long Green Chilies are stuffed with potato mix and then stir fried.

Serve it as a side dish with Dal and Roti.

Ingredients:

• 10 large green mirch (chili peppers)
• 2 large potatoes
• 2 tbsp besan
• 1 small onion finely chopped
• 1 tbsp cilantro leaves finely chopped
• 1 tsp amchoor powder
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp garam masala powder
• Salt to taste
• Pinch of asafetida
• ½ tsp cumin seeds
• 3 tbsp cooking oil

Method:

• Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili and pluck out the thick white vein in the middle along with the seeds. Keep aside.
• Boil and skin potatoes.
• Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 minutes on medium-low flame.
• Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt). Mix well and cook for a minute. Stuffing is ready. Now take the stuffing off the flame and cool it down. Add chopped cilantro leaves.
• Fill the slit in the chili with the potato mix stuffing.
• Eat 1 tbsp oil in a non sticking shallow pan on a medium flame. When the oil is ready, arrange stuffed chili peppers in the pan, and cook without lid till done.
• Serve with Dal and Roti / Paratha.

 

Chicken Lollipops

Chicken wings are given shape of Lollipops. Nowadays these are easily available in the market.

Chicken Lollipops are marinated in chicken masala and ginger garlic paste; coated in a spicy red batter and deep-fried in oil. Serve hot as appetizer with salad.

Ingredients:

• 10-12 Chicken Lollipops
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• 1 tsp Chicken Masala
• 1 tsp green chili paste
• 1 tsp cilantro leaves paste
• 1 tbsp lemon juice
• 1 Egg
• 2 tbsp Maida (or All Purpose Flour)
• 2 tbsp Corn Flour
• Salt to taste
• ¼ tsp red food color
• Cooking Oil for deep frying

Method:

• Put all the chicken lollipops in a bowl.
• Add ginger, garlic, cilantro leaves and green chili paste to the chicken. Mix well.
• Add maida or all purpose flour, corn flour and chicken masala to the same. Break one egg into the bowl, add red food color, and salt to taste. Mix well.
• Keep aside for 1 hour to marinate.
• Heat some oil in a kadhai or wok on medium flame. Deep-fry chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Discard marinade.
• Serve hot with salad as a appetizer

 

Chicken Chattinad

Chicken Chettinad is an authentic south Indian dish. You’ll find this listed in almost every South Indian restaurant menu. Traditionally, this dish is very spicy and oily and is cooked with some distinct ingredients such as poppy seeds, fennel seeds, coriander seeds along with tamarind.

I have modified the dish according to my own personal preferences. Chicken is cooked with freshly roasted and ground aromatic spices that give a very special aroma to the curry. Heat level of chicken is also adjusted according to my family’s requirements. It tastes great with parathas (Indian Flat bread).

Ingredients:

• 1 pound chicken (you can use a whole chicken cut into small pieces or leg or thigh pieces)
• 1 large onion sliced finely
• 1 medium tomato chopped finely
• 4-5 curry leaves
• 1 tbsp lime juice
• Salt to taste
• ¼ cup fresh grated coconut
• 2-3 tbsp cooking oil or ghee
• Chopped coriander leaves to garnish

Chicken marinade:

• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chili powder or Paprika
• 2 green chilies finely chopped
• ¼ tsp turmeric powder
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 2 tbsp yogurt
• ½ tsp salt

Spice mixture:

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 aniseed stars
• 2 dry red chilies
• ½ ” piece of cinnamon
• 2-3 green cardamom pods
• 4-5 cloves
• 8-10 peppercorns

Method:

• Mix all the ingredients of the marinade with the chicken and keep aside for 2 hours.
• Heat a heavy pan or skillet on a medium flame and roast the ingredients of spice mixture for 3-4 minutes (do not burn the spices). Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
• In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
• Add ginger garlic paste and fry for another 2-3 minutes.
• Add the tomatoes and little salt; stir fry till tomato becomes pulpy.
• Add the chicken and grated coconut, cover, and simmer till chicken is tender.
• When the chicken is done add garam masala powder and lime juice; mix well and simmer for another 2 minutes. Turn off the flame and take out in a serving dish.
• Garnish with coriander leaves and serve.

 

Chicken in Fried Onion Sauce

Fried onions give it a color and flavor which makes it special dish.

 

Ingredients:

• 2 lb chicken
• 2 medium onions chopped
• 2 medium onions sliced thinly
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chili powder
• ½ tsp turmeric
• 2 medium tomatoes finely chopped
• 1 tbsp garam masala
• 4 tbsp cooking oil

 

Method:

• Cut chicken into serving pieces.
• Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
• Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
• After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
• Put in the chicken pieces and stir them around for a minute.
• Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
• Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
• Serve with hot Tandoori roti or Nan and Salad.