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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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Rogan Josh ( Hot Lamb Curry)

Rogan josh is an aromatic curry dish popular in India. Rogan meansclarified butter in Persian, while Josh means hot or passionate. Rogan Josh thus means meat cooked in clarified butter at intense heat. The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. These chilies have ‘more bark than bite’! There are several versions of Rogan Josh and this one is tried and tested several times to great success.

Ingredients:

  • 1 pound lamb cubed
  • ¼ cup yogurt
  • Pinch of asafetida
  • 1 bay leaves
  • 4-5 cloves
  • 3-4 cardamom pods
  • 1” cinnamon
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp Kashmiri red chili powder (available in Indian Grocery Store)
  • 1 medium-sized onions finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 tbsp ghee or clarified butter (cooking oil can also be used)
  • Salt to taste
  • Chopped coriander leaves to garnish

Method:

    • Heat the oil in a large, preferably non-stick pan. When hot, put in asafetida, cinnamon stick, cardamom pods, bay leaves and whole cloves. Fry till they turn slightly darker in color.
    • Add lamb pieces; stir and cook uncovered, over high heat for about 5 minutes or until almost all the water released by the meat disappears and the meat browns very lightly. Keep the fried mutton pieces aside in a plate for later use.
    • Now put in the onions and fry till they turn golden. Put in the ginger garlic pastes and fry for a minute.
    • Then add powdered spices (coriander, cumin, turmeric, Kashmiri chili) and salt. Stir and fry for another minute.
    • Stir in the fried meat and juices. Now put in one tbsp of yogurt. Stir and fry for about one minute or until the yogurt is well blended. Add the remaining yogurt, a tbsp at a time, in the same way. Stir and fry for another 3-4 minutes.
    • Now add two cups of water. Cook covered on low heat, stirring occasionally, till the mutton is completely done and the oil surfaces.
    • Sprinkle the garam masala over the meat.
    • Garnish with coriander leaves and serve with plain boiled rice or roti.
 
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Posted by on February 3, 2012 in Mutton Recipes, Non Vegetarian

 

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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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FISH TIKKA

Ingredients:

500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

 

Preparation:
  • Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
  • Add fish pieces to the above mixture and mainate them for about 3 hours.
  • Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
  • Serve fried fish tikka with chopped onions.
 
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Posted by on January 17, 2012 in Fish Dishes, Non Vegetarian

 

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BAIGAN KA BHARTA

Ingredients:

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

 

Preparation of baigan ka bharta :
  • Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
  • Frequently turn the eggplant upside down, until fully roasted.
  • Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
  • Mash the flesh.
  • Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
  • Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
  • Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
  • Garnish the baigan bharta with green coriander leaves and serve hot.
 
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Posted by on January 17, 2012 in Vegetarian

 

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