Paneer Pasanda

Ingredients:

500 gms Cottage Cheese (Paneer) How to make paneer
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)

Fine paste of khus-khus or poppy seeds 25 gms approx, soaked almonds 10-12  and cashewnuts 8-10
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, paste of poppy seeds, almonds n cashewnuts,salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.

• Take off the fire and serve hot with roti, naan ,kulchha or veg/ kashmiri pulav as desired.

Malabar Prawn Curry

Ingredients



 Fresh tiger Prawns- 250 gms
 Few  fresh curry leaves
2 medium onions, finely chopped
1 tomato finely chopped
1 inch fresh ginger finely chopped
3-4  green chillies sliced
1/2 tsp fresh chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp tamarind paste
300ml thick coconut milk or cream
6-8 fresh garlic cloves , thinly sliced
2 tbsp Oil
Salt to taste

Marination:

De-shell & de-vein the prawns one by one properly.
Clean the prawns  in running water.
Marinate the with salt, red chilli powder, turmaeric powder &a small spoon of tamarind paste & keep aside in refrigerator for about an hour for proper marination.

Method

• In a wok or sauce pan heat 2 tbsp of oil until hot.
• Add the  chopped onion, green chillies, garlic and the fresh ginger one by one and saute  for 30 seconds.
• Donot fry them for too long.
• Add the chopped tomatoes and remaining tamarind paste and fry for a further 2 minutes
• Add  warm water and continue to simmer (the consistency should not be too watery , so add warm water slowly, little by little)
• Add the marinated prawns and cook for 10 minutes
• Then reduce the heat to low and add the coconut milk

• You can add 2 tbsps of Eastern Prawn Curry Masala ,for more zing, if desired. 
•  Garnish with coriander leaves of fried Curry leaves
• Stir, taste for seasoning and serve immediately.

Bengali Mutton curry

Ingredients:

1.5 kgs of mutton
3-4 medium size potatoes cut into half.(Potatoes are very essential in cooking this style of mutton gravy)
1-2 tbs of mustard oil for frying potatoes.
6-8 onions

For Marinating the mutton:

garlic 10- 1ginger-1 ½ inch
2 tsp of turmeric powder
1 ½ tsp of salt
4 full (heaps) tbsp  of yogurt
1tsp of garam masala

For tempering :
10- 12 black pepper
3 bay leaf
4 whole cardamom
5 cloves (long)
½ inch long cinnamon stick
1 tsp of sugar
½ cup of mustard oil (Bengalis prefer cooking in mustard oil)
Marinating the mutton:

Fisrt make a smooth paste of Garlic and Ginger by grinding in mixer-grinder , add little bit of water also.Do the same with onions .

Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.

Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side .Take out and keep aside .Dab with a tissue paper to soak excess oil.

Tempering the oil and deep Frying:

Add rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom ,Cloves and sugar .Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low heat for 1 mints . Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.

Add the marinated mutton at this point , deep fry at med for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is deep fried well .If the mutton is raw it may take few minutes less to deep fry it.

Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water).

Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .

Alternately you can cook the entire curry  in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or semi-dry.

Let it cool and open the pressure cooker lid  and sprinkle fresh chopped coriander leaves .
Serve hot with rice or poori  .

Chicken Chettinad

Ingredients:

 

 

1kg Chicken

2 tsp Poppy seeds (khus-khus)

1/2 Grated coconut

1 tsp Fennel seeds

1 tsp Coriander seeds

1/2 tsp Cumin seeds

6-8 no. Whole red chilies

1" stick Cinnamon

3 no. Green cardamom

2 no. Cloves

1/2 tsp Turmeric powder

1 no. Onion, large

2 tsp Ginger, chopped

2 tsp Garlic, chopped

1/2 Star anise

1 tsp Red chilli powder

3 no. Tomatoes, medium

1 no. Lemon

10-12 no. Curry leaves

Fresh coriander Garnish.

1/2 cup Oil

Salt To Taste

 

  

Preparation:

 

• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chillies, grated coconut, poppy seeds(optional in uae, bcoz its banned here), coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20 minutes along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve hot, garnished with coriander leaves and accompanied with steamed rice, rotis or tandoori naan or appam .

Methi Muthiya

                            

 

Ingredients

• 1 cup bengal gram (chickpea flour)
• 1 cup fenugreek leaves (methi) ( frozen methi works too, but make sure you thaw it well before adding it and you need not add water additionally this way)
• 1 tsp grated ginger
• 1/2 tsp chilli powder (or as per taste)
• 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
• 1/4 tsp turmeric
• 1 tbsp curd (optional)
• 1 tsp sugar
• 1 tbsp vegetable oil
• salt to taste

Preparation:

 

1 Mix all the ingredients together.

 

2 Bind them together to form a stiff dough. If  muthiyas are too stiff

   add few tsp  of water to loosen it up and if too watery, add the

   flour and rest of the ingredients proportionately to tighten it up. 

   It should allow you to shape it into small sausage shaped pieces 

   or long cylindrical pieces or any shape you desire.

 

3 Deep fry them in oil until golden brown.

 

4 Place them in a paper tissue to get rid of excess oil if any.

 

5 Serve warm as a standalone or with tomato ketchup or mint-

   coriander-green chilli-garlic chutney.

 

 

Roshogolla

Roshogollas are every Bengali's beloved sweet.They are homemade cheese or paneer dumplings soaked in chilled sugar syrup. This recipe is very easy to make and can be made at any time of the year just using a pressure cooker.

Ingredients:

• 1 litre milk
• 1/4 cup lemon juice
• 2 cups sugar
• 5 cups water
• Pressure cooker

Method:

For making Paneer or Chenna:

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

5. Wrap the curd in a muslin cloth, and hold under running cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Roshogolla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the balls.
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5. Make sure the pressure cooker is large enough to accommodate the finished Roshogollas, as they will expand to about double in the volume while cooking in the syrup.
6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
7. Rasgullas should be little spongy. After roshogollas are refrigerated the sponginess will reduce and will be soft in texture.
8. Serve the Roshogollas chilled.

Suggestions:

1. If the Roshogollas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Roshogollas!
2. For example, if the Roshogollas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream.
3. You can use the Roshogollas pieces to make kheer, replacing rice with the Roshogolla pieces.
4. Cut the Roshogollas into half & serve them immersed in chilled dryfruit rabdi.
5. Your ultimate goal should be to enjoy your creation rather than getting heart-broken after all this struggle!

 

Aloo Mutter

Ingredients:

3 Potatoes
1/2 cup Peas
1/2 cup Curd
Salt To Taste
3 Green chillies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala
Salt To Taste
2 tbsp Oil
1 Turmeric powder
Handful of Corainder leaves for garnishing

Preparation:

• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chillies, ginger with little water to fine paste.
• Heat oil, add cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Add the beaten curd and cook on slow flame until a thick gravy is formed.

• Garnish with coriander leaves and serve hot with steamed rice, roti, nan or parathas.

Malabar (Kerala )Chicken Curry

Ingredients for Kerala Style Easy Chicken Curry Recipe

Chicken - 1 kg Chilly powder - 1 1/2 tsp Turmeric powder - 1/4 tsp Coriander powder - 3 tsp Garam masala powder - 1 tsp Pepper powder - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Aniseeds(Perinjeerakam) - 1/2 tsp Cardamom(Elakka) - 6 nos

Ingredients for Kerala Style Easy Chicken Curry Recipe

Chicken - 1 kg Chilly powder - 1 1/2 tsp Turmeric powder - 1/4 tsp Coriander powder - 3 tsp Garam masala powder - 1 tsp Pepper powder - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Aniseeds(Perinjeerakam) - 1/2 tsp Cardamom(Elakka) - 6 nos

Chicken - 1 kg
Curd- 2 tbsp- for marination.
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Garam masala powder - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Fennel seeds - 1/2 tspBay leaves -2
Cardamom - 6 nos (ground)
Cloves-4-6
Cinnamon- 2
Peppercorns- 8-10
Red Chilly Dried- 3-4
Ani seeds-5-6
Star Anise-5-6
Coconut- 4 tbsps grated.
Salt - As reqd
Eastern Chicken Curry Masala- 3-4 tbsp
Coriander leaves(chopped) - 2 tsp
Curry leaves - A few
Cooking oil - 2 - 3 tsp
Onions(medium) - 2 nos (chopped)
Green chillies - 3 nos (chopped)
Tomato(chopped) - 1
Hot water - 2 cups

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread.

Method :

Wash and clean the chicken.

Marinate the chicken with red chilly powder, curd,turmeric powder, coriander powder,  garam masala powder & 1 tbsp Eastern Chicken Curry Masala for 30 mins.

Take a non stick kadai , heat oil ,then add grated coconut,bay leaves,Fennel seeds, dried red chilly, star anise, aniseeds, pappercorns, cinnamon and cardamom.

Add sliced onions,green chillies ,curry leaves and ginger-garlic- paste ( grind all these spices and make a fine paste ).Saute well.

Take a kadhai & pour oil in it.Take 1 medium sliced onion & fry it  in a kadhai.When the onion becomes golden in color add all the masalas (chilly powder,turmeric powder,coriander powder) and mix well and stir well until the raw smell of the masala goes and then add tomato pieces and salt.
Close the pan with a lid and allow it to cook for 5 minutes in a low flame & then open the lid and mix well .
Add cleaned, marinated chicken pieces into the masala and add 1/2 cup of water and mix well.
Then close the lid of the kadhai and cook.In between open the kadai and stir well .Check the salt.(If necessary add  more salt).
When the chicken is cooked(chicken will be soft by that time ) add garam masala powder, 2 tbsp Eastern Chicken curry Masala and curry leaves
Open the lid of the kadai and let the gravy become semi medium in thickness.
We can also add thick coconut milk to increase thickness of the gravy.
By the time,the gravy will be dark brown in colour ..
Delicious kerala chicken curry is ready .Transfer in to the serving bowl and garnish with coriander leaves.

Serve hot and spicy kerala chicken curry with roti, chapati, steamed white rice or kerala parotta.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Chicken Manchurian

INGREDIENTS:

·         Boneless Chicken (cubed) 1 kg

·         Salt as per taste

·         Garlic Paste 1 tbsp

·         Whole Red Chillies 4-6 (crushed)

·         Vinegar 2-3 tbsp

·         Soya Sauce 4 tbsp

·         Chilli Sauce 2 tbsp

·         Sugar 1 tsp

·         Tomato Ketchup 2 tbsp

·         Chicken Stock 2 cup( 2 maggi chicken cubes boiled in water)

·         Cooking Oil 4-6 tbsp

·         Corn Flour 2 tbsp (mixed with 5 tbsp chicken stock)

·         Carrot (julienne/pieces) 2 tbsp

·         Capsicum (julienne/pieces) 2 tbsp

For Marination:

·         Salt to taste

·         Vinegar 2 tbsp

·         Soya Sauce 2 tbsp

·         Sugar 1/2 tsp

For Garnish:

·         Spring Onion (chopped) 2 tbsp

Preparation :

 

      Marinate the chicken in marination ingredients.

      Keep aside for half an hour.

    In a pot, heat cooking oil on high flame. 

      Saute garlic paste in it for a while and add chicken (don't let the garlic change color).

      Fry the chicken on high heat till color changes and remove it from the pot.

      In the same pot, heat a little oil.

      Add in tomato ketchup, chili sauce, vinegar, soya sauce, salt, sugar, crushed chillies and pepper

   powder.

     Bring it to a simmer and add in stock.    Now add in chicken, capsicum and carrot.

   Then add in corn flour paste while mixing.

     Simmer it till gravy thickens, turn off the heat and add in spring onions.

   Pour the Manchurian over it.

    Serve hot with boiled rice or fried rice.

Veg Manchurian Recipe

   

INGREDIENTS :

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

PREPARATION :

·         Mix grated cabbage and carrots and squeeze the water out from them.

·         Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

·         Make small balls  of the mixture .

·         Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

·         Now in a separate pan heat 2 tbsp oil.

·         Sauté garlic, green chilies and spring onions.

·         Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

·         Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

·         Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Chicken Fried Rice

Ingredients

• 1/2 tablespoon sesame oil
• 1 onion
• 10-15 pieces cooked, cubed chicken meat
• 2 tablespoons soy sauce
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1 large red bell pepper, diced
• 1/2 large green bell pepper, diced
• 6 cups cooked white rice
• 2 eggs
• 1/3 cup soy sauce

Directions

1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

2. Add carrots, celery, red bell pepper,and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Basundi

Ingredients:

1 litre full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds blanched
3 pistachios skinned
10-15 threads saffron

Preparation:

 

1. Soak saffron in 2 tsp. hot milk, keep aside.

2. Chop finely or crush coarsely, the almonds and pistachios.

3. Peel and powder cardamom seeds in a pestle & mortar.

4. Add to chopped dryfruit.

5. Run saffron with base of a mallet, in cup, till dissolved in milk.

6. Put milk to boil in a large deep pan, stirring occasionally.

7. When it starts boiling, reduce heat and boil.

8. Stir frequently, till milk is 2/3 in volume.

9. Add all other ingredients to boiling milk.

10. Boil further for 3-4 minutes.

11. Take off fire. Cool a little.

12. Pour into a large decorative serving bowl.

13. Allow to cool completely, chill in refrigerator for 4-5 hours.

14. To avoid a layer forming on the surface, stir frequently while cooling.

Serve chilled in individual cups or bowls with rose petals,saffron strands & slivered almonds pistachios to decorate on top, if desired.

 

Chicken Chilly Dry

Ingredients:

 

500 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
One  pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

 

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.

• Serve chinese chili chicken hot garnished with chopped green Coriander leaves or green onion sprigs.
• Chinese chili chicken goes well with steamed / boiled rice.

Methi Matar Malai Recipe

Ingredients:

• 1/2 Cup cream or malai  • 1 Bunch methi leaves, chopped • 1 Cup boiled green peas • Salt to taste • 3 tbsp Ghee or butter  • 1/2 tsp Cumin seeds • 1 Pinch asafoetida  Grind to a powder:

  
   • 1 Cardamom • 1/2 Inch stick cinnamon • 2-3 Cloves

   Grind to paste:
    • 1 Onion • 1 tbsp Khus khus or poppy seeds (Optional in the UAE, since it is banned here)
    • 1 tsp Sugar
    • 1-1/2 tbsp Cashewnuts
    • 1 tbsp Curd
    • 2-3 Green chillies
    • 1/2 Inch piece ginger 
    Method:

	Take salted hot water.
	Immerse methi in this water for 5 minutes.
	Wash properly under running water.
	Remove excess water with the help of a collander.
	Take a bowl and beat malai until it becomes smooth.
	Heat ghee in a kadai.
	Add cumin seeds and asafoetida.
	Mix the paste properly and fry for 2-3 minutes.
	Add powdered spice and salt to taste.
	Now add peas, methi leaves, malai and all other ingredients.
	Boil it until gravy thickens.
	Add more cashewnut pasteif you want to make gravy thick. Mix it well.
	Small amount of milk can be used, in case gravy is too thick.
	Malai Methi Matar is ready to serve. Can be served with roti, paratha or nan or any Indian breads.

Hare Moong ki Curry

Ingredients:



• Whole Green Moong dal : 1 cup(One can use even sprouted Moong dal but the soaked ,unsprouted ones taste better)
• Onions : 2
• Tomato : 1
• Green chilies : 4
• Milk : 1 cup
• Turmeric Powder : 1/4 tsp
• Ginger and Garlic paste : 1 tbsp
• Curry leaves : 3 to 4
• Oil : 1 tbsp
• Cumin seeds : 1/2 tsp

Method Of preparation :

1. Soak the whole moong dal for over night or if you are in hurry soak it in hot water for one hour at least( otherwise if you have no time at all to soak, want to make it immediately just pressure cook it for 5 whistles and use it).
2. Then pressure cook the soaked moong dal with 1/2 cup milk and 1/2 cup water for upto 3 whistles.
3. Heat oil in a pan with cumin seeds and curry leaves fry them in low flame for a minute.
4. Add Onion and green chilies fry them till it becomes golden brown .
5. And add the ginger garlic paste and fry them till the raw smells goes.
6. Now add the cooked whole moong dal in to it with little turmeric powder and salt.
7. Mix it well and add 1 1/2 cups of water and 1/2 cup of milk add tomatoes now .
8. And close the lid let it boil for 5 minutes in high flame.
9. After that remove from heat and garnish with coriander leaves.
10. Serve hot with rice or roti.