Chiken Tikka Masala

Ingredients:

• For marinade:
• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunk.

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• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable oil
• Salt to taste
• bolied egg- 1 (cut in circles for garnishing)

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and boiled egg and serve hot with Naan or roti.

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Aloo Bhalle Chaat

Ingredients:

• Potato - 500 gms. (8-10)
• Bread - 4
• Green Peas - 100 gms.
• Coriander Powder - 1 tea spoon
• Amchoor Powder- 1/4 tea spoon
• Garam Masala - 1/4 tea spoon
• Green Chilli - 2 or 3
• Green Coriander Leaves - 50 gms.
• Salt -  as per your taste
• Refined oil or ghee - 3 table spoon

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Method
Wash and boil the potatoes. Also boil peas in 2 table spoon water. It will take 5-6 minutes for peas to boil. Now cool and blend peas. Now take a pan and heat 1 table spoon oil in it. Add coriander powder, green chilli, peas paste, salt, coriander powder, garam masala and mix them well. Cook the masala for atleast 2-3 minutes. The filler to fill inside the tikki is prepared.
Peel the potatoes after cooling them. Break the potatoes into small pieces and add salt to it. Knead the mixture and then divide it into 7-8 parts. Likewise, divide the mixture of the filler into 7 equal parts.
Take the potatoes mixture in your hand and dent it to fill it with the masala mixtue. Now make a ball and then flatten it with your hands. Make 6-7 flat disc with the mixture. Place a pan on the stove/oven and pour 1 table spoon oil on it. Spread the oil evenly on the pan and place all the tikkis on it. Fry the cutlets at low flame and pour some more oil on the sides of the tikkis(cutlets). Now turn the side of the tikki and fry till both the sides turn brown.
Put the tikki on  a plate and serve it with green chutney, sweet chutney, chat masala, curd and aloo sev.

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Palak Paneer Bhurji

Ingredients:

• Palak(spinach) - 1 kg
• Paneer - 250 grams(1 ½ cup grated)
• Tomatoes - 3 to 4
• Green chillies - 1 to 2
• Ginger - ¾ inch long piece
• Cashew nuts - 10(cut one ito 6-7 pieces)
• Oil - 2 tbsp
• Jeera(cumin) - ¼ tsp
• Turmeric powder - ¼ tsp
• Red chilli powder - less than ¼ tsp or as desired
• Salt - add to taste or ¾ tsp
• Garam masala - less than ¼ tsp

Method:

Cut the stems from the Palak leaves then soak in water and wash  properly 2 -3 times. Place the washed Palak vertically on a plate or strainer and let the water drain. Now finely chop the Palak.
Wash the tomatoes and cut them into big pieces. Remove the stem off the green chillies, peel the ginger and wash then put all of them in a mixer and grind.
Grate the Paneer.
Pour oil in the Kadhai(pan) and heat. Put jeera and turmeric powder in hot oil. When the jeera is roasted add tomatoes, green chilli paste and fry till the spices  become grainy. Put the Palak in the roasted spices, also add salt and red chilli powder and mix generously. Cover the Kadhai for 4 minutes allowing it to cook on a medium flame. Now open the lid and stir the Palak. The leaves will drain out some water then increase the flame and cook till all of the water dries up. Put Paneer, salt, few pieces of cashew nuts leave the rest for garnishing and garam masala into the cooked Palak and blend properly. Cover the Kadhai and place it on a low flame for 2 minutes. Open the lid and stir the vegetable with a spoon. Palak Paneer Bhurji is ready, turn off the gas.
Take out Palak Paneer Bhurji in a bowl, garnish with cashew nuts and serve with hot chapatis, naan, and paranthas.
 
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Pav Bhaji

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves, chopped	1/4 cup
•	Lemons juice	Tsp. 2

Method
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, lemon juice and aloo sev.

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Palak Delight (palak chole and palak pakora) (spinach fest.)

Palak Delight (spinach fest.)

Ingredients

•	Chickpeas (kabuli chana),soaked and boiled	2 cups
•	Spinach leaves (palak),puree	1 medium bunch
•	Ghee	1 tablespoon
•	Cumin seeds	1 teaspoon
•	Coriander seeds	1 teaspoon
•	Onion ,diced	1 large
•	Ginger,chopped	1 inch piece
•	Sea salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli,slit	1
•	Juice of 1 lemon

Method
Heat ghee in a non stick pan, add cumin seeds, coriander seeds and onion and sauté till onion is lightly browned.

Add ginger, spinach puree, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Add chana, ½ cup water and green chilli. Mix well and add lemon juice. Mix well and cook till dry.

Palak Pakora (spinach bhaji)

Ingredients:

1 bunch Spinach (Finely Chopped)

1 onion (Finely Chopped)

2 pods garlic (chopped)

1/2 cup Gram Flour (besan)

1 tsp.turmeric powder

1/2tsp.red chili powder

1 green chili chopped(optional)

1 tsp. salt.

1/2 Sugar.

Oil for frying

Method:

1 Mix thoroughly chopped spinach, chopped onion, Garlic,  Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.

2. Heat oil in a deep bottomed pan. Make small fritters and drop them in  hot oil and deep fry them until golden brown in medium flame.

3. Drain out excess oil and keep it in a tissue paper in order  to soak the excess oil.

Serve this hot with garlic flavoured rice or zeera rice.

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French Onion Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds white onions, sliced 1/4-inch into half circles
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• 1 tablespoons all-purpose flour
• 3 cups vegetable stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• ½ cup grated cheese

Method:

1.      Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2.      Sprinkle flour over onions, and stir to coat. Add stock, soya sauce and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt, vinegar and pepper to taste.

3.      Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Tip: if your vegetable stock has salt then do not add salt again.
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Saag Chicken

Saag Chicken

Ingredients:

3 lbs chicken pieces,

5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water

Method:

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
 
Put the spinach in a pot, add 1/4C water.

Bring to the boil and remove from heat.
 
When cool, grind very well to a paste in blender and set aside.
 
Heat the remaining oil in a pan and add ginger, garlic and onions.
 
Fry until lightly brown.
 
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.

Sprinkle with 1 tbsp water.

Cook for 10 minutes on a low heat.

Add chicken and milk to the pan.

Simmer until the chicken is tender (about 10 minutes).

Add spinach and garam masala to the pan.

Cook until spinach starts sticking to the pan (about 15 minutes).

Remove from heat, add butter.

 Serve with rice.

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Methi Chicken

Methi Chicken

Ingredients

 1/2 kg boneless chicken - cut into medium sized pieces

1 medium sized onions - finely chopped

2 medium sized tomatoes - finely chopped & grind to a smooth paste

4-5 Tbsp cooking oil

1 tsp shahi jeera (black cumin seeds)

10-12 fresh curry leaves

Salt to taste

1 tsp turmeric powder

2 1/2 tsp ginger & garlic paste

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

3 tsp red chilli powder (adjust according to your taste)

1 cup of water (add more if required)

2 Tbsp yoghurt - whisk it with a fork smoothly and set aside

2 cups fresh methi leaves (fenugreek leaves) -  (roughly chopped)

2 tsp garam masala powder

2 Tbsp or few freshly chopped coriander leaves for garnish

Method

In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

Add tomato paste, water and bring it to boil on high flame.

When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.

Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.

 Lower the flame and allow to cook uncovered for 5 minutes.

Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rotis or naan.

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Dal vegetable Uttapam

Dal vegetable Uttapam

Ingredients:

For making batter you need:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water
• turmeric (haldi) -1 tsp.

For filling you need:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• ½ cup corn boiled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter.

Method:

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and turmeric in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the hot with green chutney. In the similar way make all the remaining uttapam’s from the batter.

Serves: 6-8

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Babycorn peas curry

If you are bored with same old recipes then try making baby corn green peas curry with cashew nuts and milk gravy. It takes very less time to prepare this curry recipe. Baby corn peas curry can be prepared for any special occasion or any party.

Ingredients:

     Frozen or fresh Babycorn – 8-9

• Frozen peas - ½ cup
• Tomato - 2
• Green chilly - 1
• Ginger piece - ½ inch piece
• Cashew nuts - 1 tbsp
• Cream - ¼ cup
• Oil - 2-3 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - ¼ tsp
• Green coriander - ½ tbsp (finely chopped)
• Milk - ¼ cup
• Coriander powder - ½ tsp
• Salt - ½ tsp
• Turmeric powder - ¼ tsp
• Red chilly powder - less then ¼ tsp
• Garam masala - less the ¼ tsp

Method:

Wash Babycorn and remove stalk. Cut into ¼- ½ cm pieces. Also wash green peas. Cut tomatoes in big pieces, green chilly and wash ginger then peel it. Place all these ingredients in a mixture jar, also add the boiled cashew nuts and make a fine paste.
In microwave defrost the frozen vegetables for 2 minutes.
For gravy: Take 2 tsp oil in a pan, add cumin seeds and asafoetida. Sauté for few seconds. Also add turmeric powder and grinned fine paste of tomato and cashew nuts, coriander powder and red chilly powder. Cook masala until oil starts floating on the surface.
Now add milk in the masala and cook for another 2 minutes. Add 1 cup water, salt, garam masala, green peas and baby corn. Mix all ingredients nicely. Also add green coriander leaves. Cover the pan and cook on low flame for 5-6 minutes so that all spices get absorb in Babycorn and peas.
Baby corn peas curry is ready. Take out curry in a bowl and garnish with green coriander leaves. Serve hot Babycorn peas curry with chapatti, parantha, or naan.
Serves 2-3
Tip: if you are using fresh peas and babycorn roast them in 2 tsp of oil till golden brown and keep aside.

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