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Mughlai Paneer

 

Mughlai Paneer

Ingredients:

  1. Paneer (Cubed): 250 Gm
  2. Cashew: 50 Gm
  3. Almond: 50 Gm
  4. Onion: 2 -3 (Finely Chopped)
  5. Ginger Garlic Green Chili Paste: 2 Tsp
  6. Coriander Powder: 2 Tsp
  7. Cumin Powder: 1 Tsp
  8. Garam Masala: 1 Tsp
  9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
  10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
  11. Yogurt: 1 Cup
  12. Milk: 1 Cup
  13. Salt: To Taste
  14. Sugar: A Pinch
  15. Oil: 2 Tblsp
  16. Cilantro: For Garnish

 

Method:

  1. First shallow Fry the paneer cubes.
  2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
  3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
  4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
  5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
  6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
  7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
  8. Add the paneer cubes to the gravy and cook for another 5 minutes.
  9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.

 

 
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Posted by on June 30, 2013 in North Indian, Paneer, Vegetarian

 

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Aloo Bhari Hari Mirch (Potato Stuffed Indian Green Chilies)

Long Green Chilies are stuffed with potato mix and then stir fried.

Serve it as a side dish with Dal and Roti.

Ingredients:

  • 10 large green mirch (chili peppers)
  • 2 large potatoes
  • 2 tbsp besan
  • 1 small onion finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tsp amchoor powder
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • Salt to taste
  • Pinch of asafetida
  • ½ tsp cumin seeds
  • 3 tbsp cooking oil

Method:

  • Wash and pat dry all the chili peppers. Make one slit along the length of the chilies from just under the stem to just above the end of the chili and pluck out the thick white vein in the middle along with the seeds. Keep aside.
  • Boil and skin potatoes.
  • Heat 2 tbsp of oil in a pan. Add cumin seeds and asafetida powder. When cumin crackles, add chopped onion and fry till onion is transparent. Add boiled mashed potatoes and sauté for 2-3 minutes on medium-low flame.
  • Add besan to the potatoes and mix well. Cover the pan and cook for about 4-5 minutes on slow flame. Now add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchoor powder and salt). Mix well and cook for a minute. Stuffing is ready. Now take the stuffing off the flame and cool it down. Add chopped cilantro leaves.
  • Fill the slit in the chili with the potato mix stuffing.
  • Eat 1 tbsp oil in a non sticking shallow pan on a medium flame. When the oil is ready, arrange stuffed chili peppers in the pan, and cook without lid till done.
  • Serve with Dal and Roti / Paratha.
 
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Posted by on February 1, 2012 in Vegetarian

 

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Chicken in Fried Onion Sauce

Fried onions give it a color and flavor which makes it special dish.

 

Ingredients:

  • 2 lb chicken
  • 2 medium onions chopped
  • 2 medium onions sliced thinly
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 2 medium tomatoes finely chopped
  • 1 tbsp garam masala
  • 4 tbsp cooking oil

 

Method:

  • Cut chicken into serving pieces.
  • Put the chopped onions, ginger and garlic into the container of a food processor or blender. Blend until you have a paste.
  • Heat the oil in a large deep frying pan (preferably non-stick) over a medium flame. When hot, put in the sliced onions. Stir and fry the onions until they are a deep, reddish-brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put the onions in a plate and set aside.
  • After removing the fried onions add blended paste in the pan. Stir and fry the paste until it is brown. Now add the coriander, cumin, turmeric, red chili powder and chopped tomato. Put in 2 tbsp of the water, stir for about 3-4 minutes or until tomatoes become pulpy and sauce is formed.
  • Put in the chicken pieces and stir them around for a minute.
  • Pour in 2 cups of water and salt. Stir to mix and bring to a simmer. Cover, turn heat to low and cook for about 20 minutes or until chicken is close to tenderness.
  • Sprinkle in the garam masala and the fried onions. Mix, cook uncovered on medium heat for 7-8 minutes or untl the sauce reduces and thickens.
  • Serve with hot Tandoori roti or Nan and Salad.
 
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Posted by on January 26, 2012 in Chicken Recipes, Non Vegetarian

 

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Khasta Besani Paratha (Chick Pea Flour Stuffed Pan-fried Flat Bread)

It comes under the category of stuffed Paratha. The stuffing is prepared with Besan (Chick Pea Flour) and various spices.

Ingredients:
To prepare dough:

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tbsp cooking oil
  • Warm water to knead

To prepare stuffing:
To pan fry:

  • 2 cups besan
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp chat masala powder
  • ½ tsp garam masala
  • ½ tsp dry ginger powder
  • ½ tsp methi (fenugreek) powder
  • ½ saunf powder (fennel seeds)
  • ¼ tsp asafetida powder
  • Salt to taste
  • 4 tbsp cooking oil
To pan fry:
  • 1 cup ghee (clarified butter) or cooking oil to pan-fry parathas

Method:

  • Mix wheat flour, salt and 2 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
  • In a bowl, mix all dry ingredients required for stuffing. Add cooking oil to this and mix until the besan flour resembles breadcrumbs.

Follow Making Paratha – Method II


  • Divide wheat dough into equal balls. Dust lightly the rolling surface and roll each ball into 10-inch disc. Spread besan mix on the disc evenly and generously. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
  • Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
  • Heat a griddle and put a paratha over it. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip and drizzle some more oil on this surface too. The paratha is done when both sides are crispy and golden brown.
  • Serve with Butter Milk, Aloo curry and pickle.
 

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Pithore curry

pithore is cooked in delicious yogurt gravy with fresh spices.

 

Ingredients:

  • 1 cup besan (Gram Flour)
  • 1 cup yogurt
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 ½ cup water

 

For gravy:

  • 1 cup onion paste
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • ½ turmeric powder
  • 2 tbsp coriander powder
  • 4 cloves
  • 2 black cardamoms
  • 1” cinnamon stick
  • Salt to taste
  • ½ cup yogurt
  • 1 tsp garam masala powder
  • ¼ cup cooking oil

 

Method:

  • First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1″ cubes or diamond shapes.
  • Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
  • Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
  • Add yogurt and again cook till oil separates from the masala.
  • Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
  • Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
  • Garnish with coriander leaves and serve hot with Roti or Poori.

 

Do You Know?

 

In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.

Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.

The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.

 
 

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CHICKEN BIRYANI

 

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:
  • Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours.
  • Heat oil in a pan. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Add the chicken pieces.
  • Pressure cook the rice. Mix gently.
  • Garnish with green coriander leaves and serve hot.
 
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Posted by on January 17, 2012 in Non Vegetarian

 

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Dal Makhani

 

Ingredients:

• 1 cup Whole Urad Daal
• 1 Onion (finely chopped)
• 3 Green chilies (finely chopped)
• 1 tbsp Red Kidney Beans
• A few Coriander Leaves (chopped)
• 4-5 flakes Garlic Paste
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 Tomato (finely chopped)
• 1/2 cup Stirred Curd
• 1/2 cup Fresh Stirred Cream
• 2 tbsp Butter
• 1 inch Ginger Piece (chopped)
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala
• Red Chili Powder to taste
• Salt to taste
How to make Dal Makhani:
Soak kidney beans overnight in water.
Put urad daal and kidney beans with water and a little salt in a pressure cooker and cook for about 25 minutes.
Mash the mixture and again cook for 15-20 minutes.
Add cream and curd to the daal.
Heat oil in a kadhai.
Saute cumin seeds and add garlic paste.
Fry the paste till light brown.
Add onions and saute till golden brown.
Add tomatoes, ginger, and green chilies.
Fry till tomatoes turn soft.
Now add turmeric powder, coriander powder, chili powder, and salt.
Fry for a few minutes.
Reduce the flame to medium. Add daal and stir.
Remove from the flame as soon as it begins to boil.
Add garam masala powder.
Garnish with chopped coriander leaves and add a dash of butter.
Serve with naan or hot rice.
 
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Posted by on January 16, 2012 in Vegetarian

 

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