PANEER BUTTER MASALA

Paneer Butter Masala

Paneer butter masala is easy and quick to make recipe.it is one of the most popular recipe of Punjabi origin. This has a rich creamy gravy which is mildly spicy.it is a good variation among paneer dishes and a best choice for any party. The recipe is easy to follow and is highly recommended for paneer lovers.

Ingredients:-

250 grams cottage cheese cut in cubes/triangles

3 tomatoes        

2 tbsp. brown onions (fried)

10-12 cashews(paste)

1 tbsp. butter

3 tbsp. cream

Salt to taste

1 tsp. red chilli powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

½ tsp. turmeric powder

1 tsp. kasoori methi

Garnishing

Mint leaves

Method:-

• Blend brown onions and tomatoes into a paste.
• Heat oil in a thick base wok and add tomato-onion paste made earlier.
• Add salt and all spices except garam masala and mix well and add cashew paste and let it simmer.
• Cook it on low flame till fat seperates.Add few drops of water if required and stir occasionally.
• Add cream. Simmer on low flame for 15 minutes and mix in cottage cheese pieces. Add kasoori methi and garam masala. Simmer for another 5 minutes and serve.
• Garnish with fresh cream and mint leaves.

BANARSI CHICKEN PAN

Banarsi Chicken Tikka Masala Paan

An innovative dish for hard-core chicken lovers. Easy to make dish is surely a head turner at any party. Betel leaf is known for its health benefits. It’s very good for health if consumed in summers. People looking for a change must try this easy to make recipe.

Ingredients:-

350grams boneless chicken

50 grams cashew paste

2 tbspn yoghurt

1 tsp. Ginger-garlic paste

2 tsp.  red chilli powder

1 tsp. coriander powder

2 tsp. chicken masala

1 tsp. garam masala

Salt to taste

1 tbsp. mustad oil

1tsp. cream

1tsp. kasoori methi

1tsp. coriander leafs

1tsp. dry mango powder

1tsp. Mustad Oil For Marinate

Pan

2 betel leaves

Rings of 2 onions

1tsp chaat masala

1 tbsp. tomato ketchup

1 tbsp. mint chutney

Silver verk (garnish)

Method:-

• Wash chicken pieces thoroughly in water. Take a bowl add yoghurt, salt, chilli powder, ginger-garlic paste, cashew paste and turmeric powder and mustad oil. marinate the chicken in this mixture and give it a rest for minimum 1 hour. 
• Apply some cuts on piece so that its marinated till core.
• Take a wok and heat oil in it.Put all marinated mixture and cook on medium flame until all the masalas and chicken are cooked till 3/4^th done.

• Add kasoori methi, garam masala and dry mango powder and cover it.Cook on low flame untill chicken cooked well
• Garnish it with coriander leafs and some cream.

Pan Method:-

• Wash betel leaves.

• Apply some tomato ketchup and mint chutney over it.

• Add onion rings and chicken tikka masala. Sprinkle chaat masala and seal the betel leaf with a toothpick.

• Garnish with silver verk.

PANEER BUTTER MASALA

Paneer Butter Masala

Paneer butter masala is easy and quick to make recipe.it is one of the most popular recipe of Punjabi origin. This has a rich creamy gravy which is mildly spicy.it is a good variation among paneer dishes and a best choice for any party. The recipe is easy to follow and is highly recommended for paneer lovers.

Ingredients:-

250 grams cottage cheese cut in cubes/triangles

4 tomatoes        

2 tbsp. brown onions (fried)

2 onions chopped

1 tbsp. butter

3 tbsp. cream

Salt to taste

1 tsp. red chilly powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

9-10 almonds, soaked and peeled

1 tsp. ginger-garlic paste

Garnishing

Kasoori methi

Method:-

• Blend brown onions and tomatoes into a paste.

• Heat oil in a thick base handi and add chopped onions. Saute then for 4-5 minutes till they turn golden brown.

• Add ginger garlic paste and tomato-onion paste made earlier.

• Add salt and all spices and mix well.

• Cook it on low flame till fat separates. Add.Add few drops of water if required and stir occasionally.

• Add cream. Simmer on low flame for 15 minutes and mix in cottage cheese pieces. Simmer for another 5 minutes and serve.

• Garnish with fresh cream and kasoori methi.

CHAAP CURRY

 

 

Chaap Curry

An interesting twist to regular champ recipes. Not only it tastes good but is healthy too. Restaurant like food at comfort of your home is easy to make and this interesting innovation will be equally liked by non-vegetarians itself. Its recommended to add champ to your daily diet specially if you are a vegetarian as it’s a good source of protein and low in calories.

Ingredients:-

3 onions chopped

500 grams champ

2 potatoes cut in cubes

Salt to taste

1tsp red chilli powder

1 tsp. turmeric powder

1tsp coriander powder

1tsp garam masala powder

2 tbsp. yoghurt

1 tsp. Kasoori methi

1 tbsp. oil

200 ml water

Method:-

• Heat oil in cooker. Saute onions till colour changes to brown. Add chaap and cook on medium flame for 15-20 minute till its almost fully cooked.

• Add turmeric powder, salt and mix all spices except garam masala add 2 tbsp. yoghurt. Add potato cubes and stir it well. Add water.

• Pressure cook on high flame for 2 whistles and low flame for 2 whistles. Add kasoori methi and garam masala.

• Serve hot with rice or lachcha parantha.

MALAI KOFTA

 

 

 Malai Kofta

Malai kofta is a rich north Indian dish which is inspired from mughlai cuisine.it has rich creamy gravy which has cottage cheese dumplings and dry fruits are also used to make it royal. This malai kofta can be prepared at home and I have tried using bottle guard instead of potato along with cottage cheese and it gave awesome results.so this dish has this healthy variation, is easy to make as koftas bind better with it and has a royal appeal as we use cashews in gravy.

Ingredients:-

1 bottle guard 500 grams, peeled and grated

200 grams cottage cheese

4 tomatoes

3 tbsp. Fresh cream

2 tbsp. brown onions (fried)      

2 tbsp. mustard oil

3 tbsp. cream

Salt to taste

1 tsp. red chilli powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

6-8 cashews, soaked

1 tsp. ginger-garlic paste

4-5 mint leaves

1 tbsp. corn flour

2 tbsp. gram flour

Oil for deep frying Garnishing

Coriander leaves and cream

Method:-

• Squeeze water from grated bottle guard. Add cottage cheese, salt, corn flour and gram flour and spices.

 

• Make round balls of equal shape and fry them till golden brown. Keep aside on absorbent paper.

•  Blend onions, cashews, mint leaves and tomatoes into a paste.

• Heat oil in a thick base handi and add onions. Saute then for 4-5 minutes till they turn golden brown.

• Add ginger garlic paste and tomato-onion paste made earlier.

• Add salt and all spices and mix well.

• Cook it on low flame till fat separates. Add few drops of water if required and stir occasionally.

• Add cream. Simmer on low flame for 15 minutes

• Add fried koftas and simmer for 5 more minutes

• Garnish with coriander leaves and fresh cream and serve.it tastes best with naan or lachcha parantha.

BADAMI CHAAP

 

 Badaami Chaap Masala

Badaami chaap is chaap cooked onion tomato gravy with richness of almonds and cream.500 grams soya champ. Its gravy is rich, flavourful and goes really well with naans, lachcha parantha and tandoori rotis.A delight for champ lovers, the unique combination of mind and brown onions in gravy keeps you asking more.

Ingredients:-

4 tomatoes

2 tbsp. brown onions (fried)

2 tbsp. mustard oil

3 tbsp. cream

Salt to taste

1 tsp. red chilli powder (Kashmiri)

1 tsp. coriander powder

½ tsp. garam masala

9-10 almonds, soaked and peeled

1 tsp. ginger-garlic paste

3-4 mint leaves

Garnishing

Coriander leaves and cream

Method:-

• Blend brown onions, almonds, mint leaves and tomatoes into a paste.

• Heat oil in a thick base handi and add ginger garlic paste. Saute for 4-5 minutes.

• Add tomato-onion paste made earlier.

• Add salt and all spices and mix well.

• Cook it on low flame till fat separates.Add few drops of water if required and stir occasionally.

• Add cream. Simmer on low flame for 15 minutes and grill soya champs separately using some oil on grilling tawa or griller.

• Add the grilled champs to gravy. Simmer for another 5 minutes and serve.

• Garnish with fresh cream and coriander leaves.

MIX VEG. IN GARLIC SAUCE

 

 

 Mix Vegetables In Hot Garlic Sauce

An assortment of vegetables in sweet and spicy gravy which is colourful and flavourful. The combination of crunchy vegetables goes well with noodles or rice. Its a popular Chinese dish.non vegetarians can try chicken or lamb in similar gravy.this dish is actually a indo-chinese version but very delicious and healthy too.please avoid using m.s.g (ajinomotto) in chinese cooking.practice a healthy way of life.

Ingredients:-

2 spring onions sliced

100 grams cottage cheese, thinly sliced

2 cups mixed vegetables (capsicum, baby corns, zucchini, cabbage, beans, carrot) cut in thin slices

1 tsp. red chilli paste

1 tbsp. garlic paste

1 tsp. soy sauce

1 tsp. white pepper powder/1/2 tsp. red Kashmiri chilli powder

2 tbsp. tomato ketchup

1 tbsp. vinegar

2 tsp. brown sugar

2 tbsp. corn flour

2 cups water

Salt to taste

2 tbsp. oil (sesame)

Method:-

• Heat oil in a wok. Add garlic paste when it’s piping hot and stir fry the paste for almost a minute.

• Lower the flame and add spring onions. Sauté for 4-5 minutes.

• Add all the vegetables and cook on high flame for 4-5 minutes.

• Salt, pepper powder, chilli paste, soya sauce and ketchup. Add 2 ½ cups of water.

• Mix corn flour in remaining half cup of water.

• When vegetables come to a boil add corn flour mixture in it.Stir till the gravy thickens and turn off the heat. Adjust seasoning.

• Serve hot with noodles or fried rice.