Angoori Paneer

Ingredients:

• Cottage cheese (paneer) - 400 grams
• Black grapes - 1 cup (chopped)
• Oil
• Salt to taste
• Black salt (to taste)
• Gram flour (besan) - 2 tbsp
• White pepper powder - 1/2 tsp
• Dry mango powder (amchur) - 1/2 tsp
• Saffron (kesar) a fewstrands
• Milk - 2 tbsp
• Fresh cream - 1 cup
• Jaggery (gur) - 1 cup (grated)
• Lemon juice - 1 tbsp
• Chaat masala - 2 tbsp
• Green capsicum - 2 large
• Tomatoes - 2 large

Method:

• Cut paneer into half centimeter slices.
• Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft.
• For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well.
• Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
• Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. Cut these paneer sandwiches into one inch squares.
• Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.
• Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
• Alternatively you can cook them in an oven. Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.
• Serve hot with the remaining grape chutney.

Butter Chicken

One of the most popular punjabi dishes and my personal favourite.



Ingredients:

• Chicken cut up into pieces - 1 whole
• Tomatoes (blended) - 2 nos.
• Onions chopped - 2 nos.
• Ginger-garlic paste - 1 tbsp
• Cashew nuts (made into a paste using water) - 15 nos.
• Butter - 2 tbsp
• Thick cream - 3 tbsp
• Chili powder - 1 tsp
• Oil
• Tandoori masala - 1 tbsp
• Garam masala - 1/2 tbsp
• Lime juice - 2 tbsp
• Cumin powder - 1/2 tsp
• Yogurt - 5 tbsp
• Salt to taste
• Cilantro for garnishing

Method:

• First marinate the chicken in tandoori masala, garam masala, lime juice, cumin powder and yogurt for one hour.
• Now heat oil in a pan and fry the chicken for 10 minutes.
• Remove the chicken and keep aside.
• In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
• Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
• Add the butter, cream and chicken. Mix well and cook until it is done.
• Garnish with cilantro and add a cube of butter on it.

Extra:

• You can also add some sugar if you want it sweet in taste.
• Make fine slits in the chicken before marination.

Raita

Raita is a popular side dish in major Indian homes. It is made of curd with either potato, cucumber, boondi, onion, tomato and also with fruits. Here I am presenting to you aloo raita.

Ingredients:

• Curd (Yogurt) - 2 Cups
• Potatoes - 2-3 nos. (boiled)
• Roasted cumin powder - 1/2 tsp.
• Rock salt according to taste
• Red chili powder according to taste
• Finely chopped coriander leaves
• Green chilies chopped (optional) - 1-2 nos.
  

Method:

• Cut boiled potatoes into small pieces.
  
• Beat curd with water until smooth.
  
• Add salt, chili powder, green chilies, rock salt, asafetida and cumin powder and mix well.
  
• Now add potatoes.
  
• Garnish with coriander.
• Serve it cold.

Extra:

• If you want richer taste fry potatoes in oil till golden brown.
• You can prepare any kind of raita. Everything remains the same only the vegetables changes.
• Dip some ice cubes in the raita so as to keep it cold.

Paav Bhaji

Paav Bhaji is a fabulous dish prepared with lot of vegetables and buns. Paav Bhaji is a western India recipe. Paav Bhaji is popular Indian snack to be served in restuarants and road side stalls. It is the most famous recipie of the maharashtrians.

Ingredients :

• Mixed vegetables - 2 cup (chopped fine)
• Potatoes - 1 cup (chopped fine)
• Onions - 1 cup (grated)
• Chopped cloves of garlic - 1 tsp (ground together)
• Chopped ginger - 1 tsp
• Tomato-grated - 1 cup
• Tomato puree - ½ cup
• Green chillies-chopped to taste
• Cumin seeds - 2 tsp
• Turmeric - ½ tsp
• Pav bhaji masala - 1 tsp
• Powdered red pepper - ½ tsp
• Salt - 1 tbsp
• Pav (Breads) - 6 pcs
• Butter for the bread
• Oil

Method

• First heat oil and add cumin seeds in it.
• After that add the onion paste and sauté till brown and fat separates.
• Now add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
• Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates.
• Keep mashing the vegetables with the stirrer as it cooks.
• To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
• After this take the vegetables prepared and put it inbetween the breads.
• Now add some chutney, tomatoes and sew bhujia.
• Serve it hot.

Masala Dhosa

One of the greatest South Indian Recipies that is eaten widely all over the world.



Ingredients:

• Rice - 2 cup (preferably parboiled)
• Split and husked Black Gram (Dhuli Urad) - 1/2 cup (soaked with rice for 5-6 hours)
• Fenugreek Seeds - 1/2 tsp
• Oil
• Salt - 2 tsp
• Potatoes - 500 gm (boiled, peeled and cubed)
• Onions - 1 1/2 cups (sliced not very thin)
• Powdered Turmeric- 1/4 tsp
• Green chillies - 2-3 nos. (chopped coarsely (optional))
• Curry leaves or 1/2 tsp dried curry leaves- 6-7 nos.
• Oil
• Mustard Seeds - 1 tsp
• Salt
• Water - 1/2 cup

Method:

• Grind daal mixture together to a very smooth consistency.
• Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
• If thickened too much, add a little water to thin a bit.
• Now let us make the filling first.
  
• For this we first heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
• Now add salt and turmeric and mix well before adding the potatoes.
• Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
• Now heat the tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. (This will have to be very swift and will need a bit of practice.)
• After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
• When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
• Put desired filling in the centre and fold the two edges over.
• Serve accompanied with sambhar and chutney

Boti Kabab

Ingredients:

• Boned Leg of lamb - 0.5 kg
• Chopped Garlic - 2 cloves
• Lemon Juice - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Cardamoms - 6
• Cinnamon Stick - 1
• Dried Red Chili - 1
• Coriander Seeds - 1 tbsp
• Coriander Leaves - 1

Method:

• Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
• Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
• Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
• Put the meat into a bowl and add the liquidised ingredients.
• Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
• Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
• Thread meat onto skewers leaving about ¼-inch gap between each piece.
• Mix any remaining marinade with the oil and keep aside.
• Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
• Turn the skewers over and grill for a further 2-3 minutes.
• Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
• Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
• Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Seekh Kabab

Ingredients:

• Kheema(ground mutton) - 500 gms

• Chilli powder - 1 tsp

• Raw papaya pulp - 1 tbsp

• Garam masala - 1/2 tsp

• Besan - 2 tsp

• Powdered poppy seeds - 1 tsp

• Roasted dry meethi leaves - 1 tsp

• Nutmeg powder - 1/4 tsp

• Cashewnut powder - 2 tsp

• Shahijeera powder - 1/2 tsp

• Reddish orange color - 1/2 tsp

• Crushed onions - 1 tbsp

• Green chilies and coriander paste - 1 tbsp

• Ginger-garlic paste - 2 tsp

• Egg yolk - 1

• Salt to taste

Method:

• Mix the raw papaya paste and kheema.

• Now add all the ingredients to it except egg yolk and keep in refrigerator for 1 hour.

• After that remove and grinde in mixer-grinder for 1 minute.

• Now add egg yolk, and mix it well.

• Divide into small portion,shape on skewers like sausage.

• Roast in grill,basting twice.

• Serve with green chutney, onions and lemon.

• Serve it hot.

Extra:

• You can also use a barbeque or a charcoal oven for better results.
• Add some oil if needed.
• If the keema is fine then it is the best one.
• Sprinkle some chaat masala for good taste.