Shahi Paneer ~ Royal Treat

Shahi paneer is a typical North Indian dish eaten with roti or naan.Shahi paneer, which literally means Royal (Shahi) paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion,cashewnuts paste and cream.Its richness it is usually served in parties, dinners and other occasions which require special menu.

Ingredients :

Cottage cheese (paneer) ~ 500 gms, cut into cubed
Onion ~ 2 large
Ginger paste ~ 1 tsp
Garlic paste ~ 1 tsp
Tomato paste ~ 1/2 cup
Cashewnut paste ~ 1/4 cup
Yogurt/Card ~ 1/2 cup
Green chillies ~ 2
Cloves ~ 3
Black peppercorns ~ 4-5
Cinnamon  ~ 2 (1inch sticks)
Bay leaf ~ 1
Red chilli powder ~ 1/2 tsp
Garam masala powder ~ 1/2 tsp
Cream  1/2 cup
Oil  2 tablespoons
Salt  to taste 

Method :

Soak the cashew nuts for atleast 1 hrs and then grind them to a smooth paste.

 Heat oil in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.


Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.


Add the ginger, garlic, tomato paste, green chilli, mix well.


Add dry masala, salt to the puree,1/2 cup water and bring it to a boil on a slow flame.


Now add cashew paste, cream cook on a slow flame,for 5 minutes or till the gravy is thick.


Finally add the paneer into the gravy.


Serve hot garnish with corinder leaves.

Sending this to my ongoing event "Spotlight : Curries/Gravies" event



Sesame Honey Chilli Potato

Sesame Honey Chili Potatoes owe it flavor to honey and sizzling red chilies. I like the deep fried restaurant version but I prefer the healthy home made method where the potatoes are shallow fry before being tossed in a sweet and hot sauce and sprinkled with toasted sesame seeds. Very flavorful and looks appealing in the serving plate.

Ingredients :

Potato ~ 4
Onion ~ 2, cut into cube
Capsicum ~ 2, cut into cube
Garlic ~ 2cloves, crunched
Ginger-garlic paste ~ 2 tbsp
Red chilli powder ~ 1 tsp
Soya sauce ~ 2 tbsp
Tomato sauce ~ 2 tbsp
Chilli sauce ~ 1 tbsp
Honey ~ 11/2 tsp
Corn flour - 4 tbsp
Salt to taste
Oil ~ 3 tbsp
Toasted sesame seeds ~ 2 tbsp

Method :

Boiled the potato, peel the skin and cut into cubed.

Make a paste with corn flour, ginger-garlic paste, red chilli powder, salt. Coat the potato with corn flour paste and shallow fry till it turns golden brown.

Take a pan and heat 2tbsp of oil and add onions, garlic and capsicum, saute for 5 mins in slow flame.
Add to this soya sauce, tomato sauce, chilli sauce, salt, mix well.

Now add half cup of water, boil for 5 mins.
Make a corn flour paste in a separate bowl and add to the above mixture.

Add the shallow fried potatoes and  Cook for a couple of minutes until the potatoes are coated with the sauce. Add the honey and toss the contents till well. Turn off heat.

Garnish with toasted sesame seeds. (If you have regular sesame seeds, just dry roast them on low heat).

Sending this to my ongoing event "Spotlight : Curries/Gravies" event

Oven Baked Chicken Wings in KFC Style

Chicken wings have become so popular that they are serving it at a lot of restaurant. These easy wings are crispy without being fried.

Ingredients :

Chicken 2 leg pieces (remove skin)

Marination :

Yogurt/ hung curd : 100 gms
Onion paste : 2 tbsp.
Ginger-garlic paste : 2 tbsp.
Green chilli paste : 1 tsp.
Kashmiri red chilli powder : 1 tbsp.
Tandoori Chicken Masala : 11/2 tbsp.
Sugar : a pinch
Salt to taste
Crashed cornflakes

Method :

Take a bowl, add yogurt and all ingredients, mix it well.

Now marinate the chicken pieces with marinade masala, for overnight or atleast 3-4 hours in the refrigerator.

After remove from refregerator,  immediately followed by rolling in the crashed cornflakes to form an uniform  coating.

Preheat the oven 200 degrees C.

Now drain off the excess water and the oil that comes out of the baking chicken in the grill and turns the chicken pieces and bake them on this side for another 15-20 mins.

Turn the chicken pieces and baked for 20 mins for the red colour.

Remove the tray from the oven and serve with hot with sauce.

Sending this recipe to Krithi Kitchen's "Serve It" Series.. Serve It-Grilled event, Sumee's "Bon Vivant #5 - Appetizers/ Starters" event, Simply food's "Lets cook for Barbecues and Picnics" event and Daily Cuppa's "Bake Feast#8" event

Nan Khatai

Nan khatai is an egg-less light and crispy fabulous biscuit that's perfect to serve with tea or coffee..You can store it in airtight jar for more than one week.

Ingredients:

All purpose flour(maida) ~ 1/3 cup
Semolina (fine sooji) ~ 1/3 cup
Gram flour(besan) ~ 1/2 cup
A Pinch of baking soda
Green cardamom seeds ~ 1/4 coarsely powder
Unsalted butter ~ 1/2 cup (I used Refine oil)
Sugar ~ 2/3 cup
Few cashew nuts for garnishing

Method :

Pre heat the oven to 375 degree (190 degree for OTG).

In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.

Add oil and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.

Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.

Divide the dough into about 20 equal parts and make them into balls.Press each ball between your palms lightly.

Put cashew nuts on the top of dough  and press them into the dough gently.

Put Nan khatai on a lightly greased cookie sheet and bake at 190 degrees in OTG for about  30 to 40 minutes or until Nan khatai are lightly gold brown.

After they are lightly golden brown remove the cookie sheet from the oven.  Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet. 



Sending this to Daily Cuppa's "Bake Fest #8" event, Radhika's "Let's Cook - Kids Special " event, Simply food's "Lets cook for Barbecues and Picnics" event and Vardhini's "Kid’s Delight – Evening Snacks/Tiffin" event



Green Masala Bread / Seyala Bread

Green masala bread or Seyala bread is a very popular Sindhi breakfast. If you have green masala in refrigerator then it make easily.



Recipe Source :  Food Mazaa

Ingredients :

Green chutney/masala : 1 1/2 cup
Bread slices : 4
Turmeric powder : 1/2 tsp
Coriander powder : 1/2 tsp
Cumin powder : 1/2 tsp
Red chilli powder : 1/4 tsp
Salt to taste
Oil for shallow fry

Method :

Heat 1/2 tsp oil in a pan, add the green masala and saute for 2-3 mins.

Now add salt and all spice powder, mix well.

Spread the prepared green masala on the both side of bread slices.

Heat little oil in a fry pan, put bread slices.

Toast it on a low flame, pressing with a spatula .Cut it and serve immediately.

Serve hot with Tomato sauce.



Sending this to Priya's Healthy diet event Guest hosting by Kalyani, Dr. Sameena's "Sandwich Recipes" event, Vardhini's "Kid’s Delight – Evening Snacks/Tiffin" event



Green Chutney / Dip

A green mint and coriander flavoured chutney which is great for sandwich spreads and chaat varieties. Mint adds freshness to this chutney. Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, parathas, pakoras etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week.

Ingredients :

Coriander Leaves - 1 cup
Mint leaves - 1/2 cup
Green Chillies - 2-3
Onions - 1 chopped
Tomatoes -1 chopped
Garlic - 7 to 8 cloves
Ginger- 1 inch piece
Lemons juice - Juice of half a lemon
Sugar - 1/4 tsp
Salt to taste

Method :

Wash coriander and mint leaves nicely under running water.Drain and keep it aside.

Grind the above ingredients to make the green paste.

Squeeze juice of half a lemon and mix well.This is added to retain the green color.

This chutney can be stored for 4-5 days in the refrigerator.

Chicken Butter Masala (Murg Makhani)

Chicken Butter masala is the popular rich creamy and buttery North Indian Delicacy.Chicken butter masala is called as Murgh makhani in Hindi. There are many different recipes for this dish. Everyone seems to follow their own recipe for it. I followed my favorite chef Sanjeev Kapoor’s simple makhani gravy recipe. Kasoori methi really gives it a very great flavor to it. The preparation is a little time consuming, but the end result is so rewarding. This rich gravy is a combination of tomatoes, butter, cashew nut paste and cream and added to this is the irresistible delicate flavor of chicken..It goes well with Naan, roti, phulka...hmmm with just about anything.

Ingredients :

Chicken pieces : 1/4 Kg
Yogurt (thick) : 1/4 cup
Onion paste : 2 tbsp
Ginger paste : 1/4 tsp
Garlic paste : 1/4 tsp
A pinch turmeric
Salt

Method :

Apply all the ingredients to chicken pieces and keep aside for about 1hr.

For Gravy:

Onion : 1 cup (Grind to a smooth paste )
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp
Tomato paste : 1 cup
cashews paste : 1 tbsp
Kasoori methi : 1 tsp
Garam masala : 1 tsp
Kashmiri red Chili powder : 1 tsp
Fresh cream : 1/4 cup
Butter : 2 tbsp
Salt to taste
Mint leaves and fresh cream for garnishing

For tempering :

Green cardamom - 2
Cloves - 2
Cinnamon - a small piece

Method :

Heat 1 tbsp butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.

Heat remaining butter add green cardamoms, cloves, cinnamon and saute for few seconds. Now add onion, saute saute till they turn light brown. Add ginger garlic paste and saute for a minute.

Add kashmiri red chilli powder, garam masala powder, tomato and little salt, saute till tomatoes are mushy.

Then add cashew paste, kasuri methi and fried chicken pieces, mix well.

Add enough water for the gravy. Cover and cook till the gravy thickens. Finaly add cream and cook for 1-2mins.

Garnishing with fresh cream and mint leaves..

Sending this to My ongoing event "Spotlight : Curries/Gravies" event, Divya's "The Master Chef Contest" event

Kadai Ghost ~ As Dhaba Style

Kadai Ghost is one of the recipes that is probably available in every restaurant and road side dhaba. Kadai refers to Indian wok which is slightly deeper (compared to Chinese wok) and narrower in diameter with a round bottom and curved handles. Many a times, a dish which is specifically cooked in kadai, takes the name from it, like kadai ghost. Since in kadai ghost no water or stock is used to cook the ghost and rather the mutton cooks in the masala and its own stock, kadai makes sure the mutton doesn't burn and simmers away slowly braising the meat. Having said that, you may as well cook it in a deep bottom pot with a little stock to
help you through.

Ingredients :

Mutton/Ghost: 500 gms
Onion : 4, medium, 2 sliced and 2 cubed
Ginger : 2 tbsp,  juliennes
Garlic : 2 tbsp, finely chopped
Capsicum : 1, big, cubed
Tomato : 1, medium, cubed
Red chilli : 2 pieces
Yogurt/dahi : 2 tbsp.
Almond/cashew paste : 3 tbsp.
Oil : 2 tbsp.
Ghee : 1 tbsp.

Dry Ingredients :

Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 11/2 tsp.
Roasted white musturd powder : 1 tbsp.
Garam masala powder : 1 tsp.
Kasuri (Fenugreek) Methi : 1 tbsp.

Method :

Mutton wash and cut into medium pieces. Boil it with little turmeric powder and salt. Keep aside.

Heat oil in a kadai, add sliced oinion, fry till lighly brown then add half of finely chopped garlic and juliennes  ginger, fry for 2 mins.

Now add 3/4th of all dry ingredients except kasuri methi and dahi, almond/kashew paste, mix well with mutton. When oil separates from masala then add mutton stock, stir well and cook till done. Fry on a medium heat until most of the stock evaporates but ensure that the spice mixture does not burn.

In an another kadai, heat 1 tbsp of ghee, add cubed onion, capsicum, whole red chilli, tomato, rest of ginger and garlic, cook for 5 mins. then quickly add all 1/4th of dry ingredients, kasuri methi, mix well. Switch off this gas.

At this point, add this mixture into cooked mutton kadai and mix well on low flame for 5 mins.

Serve hot with naan or roti.
Sending this recipe to Julie's "Christmas Delicacy" event and Mi Spicy kitchen's "Red Meats Feast" event

 

Dal Makhani

Dal makhani is a recipe from North India.It is simple but very flavorsome, making it a very popular recipe.Dal Makhani is a rich, hearty dish which is full of proteins. Black lentils and red kidney beans are simmered in a creamy sauce of butter, onions, tomatoes, ginger-garlic and spices and liberally garnished with cream and coriander leaves. It goes well with roti, paratha and any indian bread..

Ingredients:

Black lentils - 1 cup (soak in water for 4 hours)
Red kidney beans (rajma)– 1/2 cup (soak in water for 8 hours)
Cumin seeds - 1 tsp
Onions - 2big, finely chopped
Green chillies - 1, slit lengthwise
Ginger-garlic paste- 2 tsp
tomatoes - 2 big, finely chopped
Kashmiri red chilli powder- 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
salt to taste
Butter - 1/4 cup
Malai (cream of milk)- 2-3 tbsp
Coriander leaves for garnish

Method :

Clean, wash and Combine the dals, and salt with 2 cups of water and
pressure cook till the dals are overcooked. Whisk well till the dal is
almost mashed.

Heat the oil in a non-stick pan, add the cumin seeds. When the seeds
crackle, add the onions and ginger-garlic paste and sauté till the
onions turn golden brown, fry for 3-4 mins.

Add the turmeric pwd, kashmiri red chilli powder and salt, mix well.

Add the chopped tomatoes and cook for 5-6 mins. Now add the pressure
cooked dals along with a cup of water and mix well till they are well
coated with the masala mixture. Cook covered for 3-4 mins on medium
heat, till the dal is thick and creamy.

Now add butter, malai and garam masala powder, mix well.

Garnish with cream and coriander leaves.



Sending this to My event "Spotlight : Curries/Gravies" event

MEAT SAMOSA

MAKE AHEAD MEAT SAMOSA

Ingredients

1. Pastry sheets-9 to 10 nos( Recipe given below)
2. Beef ( cubed)-250 gms
3. Chilli powder-1 tsp+1/2 tsp
4. Turmeric powder-1/2 tsp+1/4 tsp
5. Pepper powder-1 tsp( or according to taste)
6. Onion ( chopped finely)- 1 no
7. Ginger chopped- 1 tsp
8. Garlic chopped- 1 tsp
9. Green Chili chopped-1 or 2 nos
10. Grated carrot-1/4 cup
11. Grated cabbage-1/4 cup
12. Garam masala- 1/2 tsp
13. fennel powder-1/2 tsp
14. Salt to taste
15. Oil
16. All purpose flour-2 tbsp
17. Water- As required

Method

• Marinate beef with 1/2 tsp chili powder,1/4 tsp turmeric powder and salt ,cook this with sufficient quantity of water till beef is tender and all the water is absorbed.
• Crush the cooked beef in a food processor and keep aside.
• Heat oil in a pan and add onion,ginger , garlic and green chili.saute till onion turns pink.
• Add grated carrot,cabbage and salt to taste and cook till it is almost done.
• Reduce the flame to low and add ,1 tsp chili powder,1/2 turmeric powder,and pepper powder.Saute till raw smell leaves.
• Add crushed beef,garam masala and fennel powder to this and saute till it is dry and colour turns to dark brown,stirring in between.
• Allow this to cool  well before filling the pastry sheets.
• Combine 2 tbsp all purpose flour with a small quantity of water to form a thick paste.This is used to seal the edges of the pastry sheets.
• Take a pastry sheet and cut into two ( ie two semi-circles)
• Fold this to form a cone shape and place 2 to 3 tsp of filling into it and seal the edges with the flour paste prepared.You can freeze the samosas at this point.
• Heat oil  in a pan ( oil should not be too hot) and deep fry the samosas till it  turns golden brown.
• Serve with tomato ketchup. 

For Pastry Sheets

Recipe source (with slight variations)-Yummy tummy
Ingredients

1. All purpose Flour- 1 Cup
2. Oil- 1 tbsp( more for brushing on the sheets)
3. Cumin seeds- 1 tsp
4. Water-as required
5. Salt to taste

Method

• Combine all purpose flour,oil,cumin seeds and salt together.Mix well using your fingers.
• Gradually add sufficient quantity of water  and knead well to form a soft dough.
• Cover and keep aside for 5 minutes.
• Divide this into small balls of equal size.Roll each ball into circles.
• Take one sheet and brush oil on top and place another sheet over this one.
• Lightly roll this into a thin sheet.
• Heat a non stick tawa and cook this for less than 10 seconds on each side.( DO NOT OVER COOK)
• Find an open edge and pull it carefully to separate the two sheets.
• Repeat the same with the rest of the dough.

For step by step instructions check this out

Beef Stew with Tart Green Plums (Yeşil Erik Tavası)

If you have happened to be around someone from Turkey during the month of May then you probably know how people of Turkey are crazy about their sour green plums. (These tart, crunchy plums dipped in salt are enjoyed as snacks or sometimes as meze with raki/arak/araq throughout the Middle East.) We talk about it--how it's so delicious with salt; pre-order overnight shipments of it; or some determined ones try to schedule trips to Turkey specifically in May. Meanwhile, almost all the Americans I know don't like these green beauties and, even worse, do not understand what the fuss is about, and I am living with one but have no complaints having all the green plums to myself.

This May my thoughtful in-laws who frequent a Middle Eastern market in Arizona came across the plums below and, remembering my obsession, shipped them to me. I was very excited, of course, but whether from Arizonan heat or the trip, they were not crunchy enough to be salt worthy. I decided to cook with them. In the Western parts of Turkey, green plums are used for making compote only when they soften or turn yellow. However, in the Eastern provinces they are frequently used in meat stews for their tartness. Plums stewed with fresh garlic give an incredible flavor to beef. This delicious stew recipe is from Urfa and it made the American here appreciate green plums.  

serves 4-6 people
2 lb stew beef
1 1/2 or 2 lb tart green plums, seeded
1 tbsp red pepper paste (like this) or just use tomato paste
1 tbsp tomato paste
7-9 cloves of fresh garlic, peeled
1/4 cup olive oil
5 medium tomatoes, grated or crushed in a food processor OR 1 can of diced tomatoes
salt, ground black pepper, and red pepper flakes

-In a bowl mix stew beef, pepper paste, tomato paste, salt, black pepper, and pepper flakes with your hand. Make sure the beef is well coated with pastes and spices.
-Add seeded plums, garlic cloves, and tomatoes.
-Place the mixture in a wide and deep oven-safe casserole or in a cast iron dish.
-Add boiling water to barely cover the meat ~1 cup.
-Cook in a preheated oven at 370F for two hours.
-Serve with rice and/or bread (you'll need both to soak up the divine juice).

You can find green plums at Middle Eastern markets or online Turkish grocery stores.