Paneer Makhani

This is one such dish that all vegetarians and non vegetarians would love to have with rotis or pulao. That incredible soft juicy paneer with superb buttery masala will make any ones mouth water. Here I have published authentic paneer makhani restaurant style. Now you too can make it at your home and enjoy it when ever you want.

Ingredients:

1. Paneer / Cottage Cheese cubes  --  500 gms
2. Onions  --  2 (1 onion must be fried and grounded to paste while another should be chopped finely).
3. Green chillies  --  1 chopped finely
4.  Ginger and Garlic paste  --  2 tsp together
5. Turmeric  --  1/2 tsp
6. Chilli Powder  --  about one nice teaspoon
7. Garam Masala  --  1 tsp powder
8. Red Tomatoes blanched and pureed  --  2 large
9. Fresh Cream  --  On huge tablespoon
10. Bay Leaves  --  2
11. Jeera  --  1/2 tsp
12. Butter  --  1 tsp
13. Refined oil  --  1 tablespoon
14. Salt to taste
15. Coriander leaves to garnish.

Method:

• In a deep kadai heat about one tablespoon of refined oil. When the oil is nice heat cracke some jeera and then add the bay leaf , ginger and garlic paste and saut'e till the raw smell goes away.
• Now add the finely chopped onions and saut'e till golden brown now add the tomato puree and further let all the onions and tomatoes cook well.
• Now its time to add the masalas one by one add the turmeric, chilli powder and garam masala powder (now if yor garam masla powder is already roasted grounded then you may add it at the end stage but if your garam masala powder is raw then add it at this stage.)
• Any how your masala should be nicely sauted and the oil should seperate.
• Now add the paneer and give it a mix. You can add about 1/2 a cup hot water so that all the masala and paneer blends nicely and you get a gravy texture.
• Now add the fried onion paste and mix it at once.
• Add some salt to taste and just leave it in simmer for a couple of minutes.
• Now while your gas stove is simmering slowly add the fresh cream and mix at once. Quickly switch off the flame do not cook after adding cream or your makhani will curdle and spoil.
• Garnish with butter, coriander leaves and chopped green chillies.
• Yummy! Hot! Home Made! Resaturant style Makhani is here!

Palak Chicken

I have been thinking to prepare this recipe from long time. I had this recipe first time in flight from then it was one of my favourites. Now I have got a chance to prepare this recipe and share it with you. This recipe is made in many version across the world. While the main ingredients spinach and chicken will remain same there will changes in the way they are cook. Indians add mild flavours of spices which gives it perfect taste.

Ingredients:

1. Spinach  --  2 bunch blanched and pureed/ blanced and chopped
2. Chicken  --  500 gms 
3. Onions  --  finely chopped 2
4. Tomatoes  --  finely chopped  2 medium
5. Green Chillies  --  2 
6. Ginger and Garlic cushed  --  2 tsp
7. Turmeric powder  --  1/2 tsp
8. Chilli Powder  --   1 tsp
9. Garam Masala  --  1 tsp
10. Fresh Cream  --  1 tablespoon (optional)
11. Salt to taste  
12. Oil  --  2 tablespoon

Method:

• Heat oil in a kadai add onions, green chillies and crushed ginger garlic all together and saute till golden brown.
• Add some salt so that the onions will get cooked faster.
• Add finely chopped tomatoes and saute well.
• Now when the tomatoes are soft add the spices turmeric, chilli powder, garam masala and saute till the oil separates.
• Now add the chicken pieces to the masala and let it cook in low flame for about 10 - 15 minutes.
• Now when chicken has cooked nicely add the spinach and give it a quick stir just cook the spinach and chicken for another couple of minutes and serve hot with chapatis.

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Aloo Ka Paratha

I love punjabi cuisine... they are just rich flavours with lots of ghee and butter... Health concious guys stay away! Because you will be shocked to see the calories punjabi foods have... but I bet you will love it tremendously... its just another lip smacking cuisine of our country... Punjabi people love milk and milk products all their recipe will either have yoghurt, ghee, butter, paneer etc etc... Here I have bought for you another punjabi recipe infact a breakfast which is heavy and fulfilling its aloo paratha or Potato paratha. Have it with achar and yoghurt.

 Ingredients:
For aloo stuffing

1. Potatoes  --  3 large boiled, peeled and smashed
2. Onions chopped finely  --  1/2
3. Green chillies finely chopped  --  3
4. Turmeric Powder  --  1/2 tsp
5. Cumin seeds  --  1 tsp
6. Coriander leaves  --  1/2 cup
7. Kasuri Methi  --  1 tsp
8. Ghee/ Butter  --  to grease the paratha
9. Refined Oil  --  1 tablespoon
10. Punjabi Achar  --  1 tsp
11. Salt to taste. 

For paratha:

1. Wheat flour  -- 3 cups
2. Salt to taste
3. Water for kneading the dough
4. Refined oil if requied say 1 or 2 tsp.

Just knead the dough as you do for chapatis using the above ingredients and keep it aside.

Method:

• First heat the oil in a kadai crackle cumin seeds and saute onions and green chillies.
• When they are slight brown add the turmeric and saute well.
• Add this tempering to the smashed potato and mix well.
• Add salt to taste, add the coriander leaves, kasuri methi, achar, and nicely mix everything together.
• Divide the wheat dough into cricket ball size and stuff with a small portion of the stuffing.
• Seal it and make chapatis of the stuffed dough using a rolling pin by sprinkling flour to the chapatis.
• OR you can make two chapatis and place the filling in one of them and cover it with other chapati and then seal the corner.
• Bake the chapatis in oven or do it as we do traditionally in tawas add ghee or butter on top of it and along its sides and serve hot with melting butter on top of it....

Mattar Paneer

Cottage Cheese with Fresh Green Peas... a lovely combination, Its a typical North Indian recipe goes well with any Indian bread... and rice...

Ingredients:

1. Fresh Green Peas  --  1 cup
2. Cottage Cheese/Paneer  --  250 gms cubes
3. Onions chopped finely  --  2
4. Green Chillies  --  2 chopped
5. Tomatoes  --  2 chopped finely
6. Ginger Garlic paste  --  2 tsp
7. Turmeric  --  1tsp
8. Chilli Powder  --  1tsp
9. Garam masala powder  --  1/2 tsp
10. Oil  --  2tbsp
11. Cumin Seed  --  1tsp
12. Fresh Cream  --  2 tbsp
13. Salt to taste
14. Coriander to garnish

Method:

• Heat oil a kadai. Add cumin seed and let it crackle and then add the onions and saute well. Add Ginger garlic paste and saute till golden brown.
• Toast the paneer pieces till all the side is golden brown its optional you can add the paneer pieces just as it is.
• Now add the chopped tomatoes and then saute till the oil separates.
• Now add the turmeric powder, chilli powder, garam masala and saute till the raw smell goes.
• Now add fresh green peas and mix well. Now add little hot water to the gravy to make it a thick consistency. Now add salt to taste.
• Now add the paneer pieces and mix well.
• Now put the lid and let the gravy cook for some time.
• Add two tablespoon of fresh cream give it a nice stir.
• Switch of the gas and garnish with coriander leaves and chopped green chillies.

Palak Paneer

A lush green spinach gravy with Indian cottage cheese is a perfect combination with tandoori rotis. Oh! I still remember we used to wait for the weekends to be spent with our mom and dad. It was so often that four of us enjoyed  sweet moments together in any of the restaurants for our dinner and as usual my sister would always order Palak Paneer  with tandoori rotis! That flavour was locked in my mouth and once. Though I was small to workout in kitchen my mom always gave me chance to try the recipes! And I tried this initially my spinach would either be over blanched or my gravy would be a bit more watery.But now its not the same case. Here I present to you restaurant style palak paneer.

Ingredients:

1. Blanched and puried Spinach  --  2 bunch
2. Paneer  --  500 gms cut into cubes
3. Onions  --  finely chopped
4. Green Chillies  --  2-3
5. Tomatoes  --  2 chopped
6. Ginger  --  finely chopped  2 tsp
7. Turmeric Powder  --  1/2 tsp
8. Chilli Powder  --  1 tsp
9. Coriander Powder  --  1/2 tsp
10. Garam Masala Powder  --  1/2 tsp
11. Fresh Cream  --  2tbsp
12. Whole Red Chillies  --  2-3
13. Oil  --  2 tbsp
14. Salt to taste

Method:

• Shallow fry the paneer cubes.
• 
  
• Heat oil in the kadai add chopped onions and chopped green chillies and saute till golden brown.
• Add the tomatoes, turmeric, red chilli powder, coriander powder and saute well till the oil separates.
• Add the puried spinach and mix well.
• Add the chopped ginger at this stage.
• Now add the paneer pieces to it and add salt to taste.
• Add the fresh cream and add the garam masala powder to the gravy.
• Garnish with fresh cream and fried red chillies and serve hot!

Pindi Chole

Traditional North Indian recipe with thick consistency gravy, tangy and colourful. Children are going to love it. Its well accompanied with puri or parathas or chapatis. This chole recipe is usually dark in colour but I have made it a bit light.

Ingredients:

1. Chole  --  2 cup soaked over night.
2. Onions  --  2 chopped finely
3. Green Chillies  --  3-4 chopped finely
4. Ginger and Garlic crushed  --  2 tsp
5. Turmeric  --  1 tsp
6. Chilli Powder  --  1 tsp
7. Coriander Powder  --  1tsp
8. Tomatoes  --  2 chopped finely
9. Cumin Seed  --  1 tsp
10. Cloves  --  3-4
11. Cinnamon  --  1 two inch 
12. Tea bag --1 or Dried Tea Leaves  --  2 tsp tied in a small clean cloth
13. Garam Masala Powder  --  1 tsp
14. Coriander Leaves  --  few twigs.

Method:

• Cook the chana in a pressure cooker with the turmeric powder, cinnamon, cloves, tea bag and salt.
• Heat some oil in a deep kadai crackle the cumin seeds, add the finely chopped onions and green chillies and saute well, add the crushed ginger and garlic and saute till they are golden brown in colour.
• Now add the chopped tomatoes and all our mentioned spices like turmeric, chilli powder, coriander powder, to the chole and then mix it well. Stir continuously to avoid the spices burn.
• Add some salt to taste and when the masala is nicley done add the cooked chole to the masala and mix well.
• Add the garam masala powder to it and garnish with the coriander leaves.

Tip:
You can make your chole even more darker than shown above by just increasing the quantity of tea leaves a bit more.
Serve it with Chopped onions and lemon wedges.

Punjabi Dal

This dal I had learned from my mother... Side dish is not needed with this dal... a bit heavy on the side... but is just superb! Jeera rice or just plain steamed rice with papad, crushed onion and achar!!! is all that you need....

Ingredients:

1. Maa ki dal / whole black urad dal  -- 1 and 1/2cup
2. Rajma / Kidney Beans  --  1/2 cup
3. Curd  --  1/2 cup
4. Onions  --  2
5. Tomatoes  --  2 small
6. Crushed Ginger Garlic  --  2 tsp
7. Green Chilli  --  2 slit
8. Turmeric powder  -- 1 tsp.
9. Chilli Powder  --  2 tsp
10. Coriander Powder  --  1 tsp
11. Punjabi Garam masala  --  1/2 tsp
12. Cloves  --  2-3 corns
13. Cinnamon  --  2 inch long stick
14. Cumin seed  --  1 tsp
15. Crushed pepper corns  --  1/2 tsp
16. Cardamom seed  --  1
17. Coriander leaves  --  few twigs
18. Salt to taste
19. Oil/ Ghee  --  2 tbsp

Method : 

• Soak both the pulses overnight i.e, at least for 8 hours.
• In a pressure cooker cook together both the pulses along with  a turmeric powder, chilli powder, coriander powder (add half teaspoon of all the three masala powder), cloves, cardamom seed, cinnamon, 1 green chilli slit and salt.
• After 4-5 whistle off the stove let it cool naturally.
• In a kadai heat some oil now add cumin seed and let it crackle. Now add chopped onions, left one slit green chilli and saute well. After it becomes soft add the crushed ginger and  garlic to it and fry well. Now add the chopped tomatoes to the onion mix. When the oil separates add the rest of the masala powder, turmeric, chilli powder, coriander and saute well.
• Now when the masala is nicely done add the dal, curd and nicely mix it. Add salt according to taste. Add the punjabi garam masala to it and you can add water to make correct gravy. At last before serving add the coriander leaves, crushed pepper and butter or ghee to enhance the taste.
• Serve it hot with steam rice.

Chicken Pulao

Chicken Pulao

This is one of the simplest recipe you can make. My son is so mischievous that I don't get enough time to remain in kitchen and think what to make. Whatever comes in my eyes just pick up that and make something that's healthy and tasty that's it! This recipe I made it so quickly that my dad was speechless and he enjoyed it thoroughly!

Ingredients:

1. Chicken   -   500 gms.
2. Basmati Rice   -   1 glass.
3. Water   -   1 1/2 glass(measure with same glass of rice)
4. Onions   -    3 nos.
5. Tomatoes   -   2 nos.
6. Green Chilli   -  2-3 nos.
7. Curd     -    1/2 cup
8. Red Chilli Powder   -   1 tsp.
9. Turmeric Powder   -    1 tsp.
10. Coriander Powder  -   1 tsp.
11. Coriander and mint leaves chopped  -  1 cup
12. Garam Masala Powder   -    1/2 tsp
13. Pepper Corns  -   1/2 tsp
14. Cloves  -    2
15. Cinnamon   -   2 inch stick.
16. Cardamom seeds    -  2 nos
17. Salt to taste   
18. Ghee  -  1 tbsp.

Method:

• First clean the basmati rice, drain and keep aside for half hour. Clean the Chicken and keep aside.
• Next heat oil in the cooker and add oil to it.
• Now when the oil is heated add the sliced onion and saute till golden brown.
• Add the green chillies, tomatoes and saute well. Now add the spices, turmeric powder, chilli powder, coriander powder, pepper, cloves, cinnamon, cardamom seeds and mix well.
• Now add chicken, mint and coriander leaves and curd to the onion mixture and fry well.
• Sprinkle some water so that the masala doesn't burn.
• Now close the cooker and cook for one whistle.
• After one whistle switch off the gas and let it cool naturally.
• After opening the cooker switch on the gas the chicken should have half cooked plus it will have a little gravy...now add the rice, garam masala powder and mix all together.Plus you can add the ghee at this time.
• After a minute or two add the water about one and a half cup of water for one cup rice.
• Add salt according to your taste and close the cooker.
• Cook in medium flame. As soon as it starts to whistle switch off  the gas and let it cool naturally.
•  Open the cooker and serve hot with raita, pepper papad and mango pickle.