Shahi Paneer

Ingredients

250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed

1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup fresh cream

2 tbsp. tomato sauce

To garnish

2 tbsp. grated paneer

1 tbsp. chopped coriander

Instructions

Ø  Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.

Ø  Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth.

Ø  Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Ø  Just before serving, heat gravy, add fresh cream and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Achari mutton

Ingredients

1 lb. mutton

1 teaspoon red chilli powder

2 medium chopped onions

2 medium chopped tomatoes

1 teaspoon fennel seeds

½ teaspoon fenugreek

½ teaspoon cumin

1 teaspoon onion seeds

½ teaspoon turmeric powder

5 cloves

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 teaspoon mustard

4 tablespoons mustard oil

4 whole red chillies

½ cup chopped cilantro

Salt to taste 

Method 

Ø  Cut and wash mutton into 1” cube.  Roast red chillies, fennel seeds, fenugreek, cloves, mustard, onion seeds and cumin and make a coarse powder.

Ø  Heat oil in a pan (or pressure cooker) and stir fry onion until golden color. Add chopped ginger and garlic. Mix well. Add ground masala powder. Stir continuously for a minute.

Ø  Add mutton and mix well till mutton is well coated and getting nice brown color. Add tomatoes, red chilli powder, turmeric powder and salt. Sauté till oil oozes out. Add water and bring it to boil. Cover and cook till mutton is done. If you use pressure cooker, pressure cook for 5 whistles.

Ø  Garnish with cilantro.

Chicken Kabab

Ingredients

           

Chicken	1 lb
Ginger	1 inch
Garlic	5 pods
Chilli powder	1 ½ tsp
Garam masala	½ tsp
Cilantro	½ bunch
Fried oinion	½ cup
Egg	½
Bread crumbs	1 tbsp
Salt, oil
Green chillies	2
Coriander powder	½ tsp
Cheese (optional)

 

 

 

 

 

Method

1.      In a bowl, add chicken, ginger, garlic, chilli powder, garam masala, coriander powder, fried onions, green chillies, cilantro and cheese. Mix chicken thoroughly.

2.      Mince the chicken. Add salt and half egg and mince it one more time.

3.      Add breadcrumbs. Mix it nicely.

4.      Take any wooden spoon, apply some oil and take some mixture, place into the spoon. Make a nice shape. Hold the spoon very carefully and pull it of and slowly drop in the oil.

5.      Deep fry. It cooks really fast, because nice hole in the center.

Dal Makhani

Ingredients

1 1/2 cups toor dal, washed and drained

2 tomatoes, medium sized, cut into large pieces

A pinch of turmeric powder

2 tsp. coriander leaves, chopped

For seasoning

1 small onion, chopped

A pinch of hing

1 tsp. red chilli powder

1/2 tsp. turmeric powder

1 tsp. dhania powder

4-5 green chillies, chopped

1 sprig curry leaves

1 tsp. cumin seeds

1 tsp. mustard seeds

1/2 stick butter

Salt to taste

Method

Ø  Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Add salt to taste. Set aside.

Ø  In a saucepan, prepare the seasoning by heating the butter. Add the cumin and mustard. When the cumin is slightly fried, add all the other seasoning ingredients except the red chilli, turmeric and dhania.

Ø  Fry till the onion starts turning color. Now add the powders and fry for a minute.

Ø  Remove from heat and add the boiled dal/tomato to this. Add the chopped coriander leaves. Mix well. Adjust the salt if necessary. Add 1 cup of water. Bring it to a boil and remove.

Bhaingan Bhartha

Ingredients

1 large eggplant

1 medium onion, finely chopped

1/2 cup chopped coriander leaves

2 tomatoes, chopped finely

4 green chillies, chopped finely

1 cup cooked green peas

1 1/2 tsp cumin-corainder powder

1 1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp amchoor(mango powder) Salt to taste

1 tsp sugar

3 tbsp cooking oil

Method

Ø  Rub 1/2 tsp. oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable. This will take around 30-45 minutes at 400 F. Take it out of the oven and peel it.

Ø  Mash the baingan and add the salt to it.

Ø  Heat the remaining oil and add the chopped onion. Fry till the onions turns translucent. Add the green chillies and the tomatoes and fry till the

Ø  Mixture becomes homogeneous.

Ø  Now add all the spices and the sugar and fry for a minute. Add the baingan and mix well.

Ø  Now add the peas and fry for a couple of minutes. Add the chopped coriander leaves and some water to get a thick consistency. Mix well. Heat through.