Paneer Tikka Masala

Soft,juicy chunks of paneer marinated in Tandoori masala and then grilled
with veggies!
This is a great dish to serve at your next barbeque.
This amazing wonderful and delicious combi of paneer with onion was a perfect starter!!!
Not only it will fetch some great compliments for itself and the
cook....but it will also entertain all guests...an easy to
make...wholesome..low oil starter!!!

Ingredients:

250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

Preparation:

* Cut round slices of tamatar and pyaj and keep them aside.
* Cut paneer in cubes.
* Mix tandoori,chat and chana masala along with half of the ginger
garlic paste with dahi.
* Now add paneer cubes and mix well.
* Fix paneer cubes in a toothpick and put tomato and onion slices around
paneer.
* Then cook them in a preheated oven and keep aside.
* Heat oil in a pan and put ginger garlic paste and green chilly in it.
* Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
* Add finely chopped tomato and cook until oil floats on the surface.
* Then add kaju paste and cook for 5-10 minutes.
* Then add all the spices and cook for 2 minutes.
* Lastly add paneer cooked in oven and cook for 5 minutes.
* Garnish with coriander and serve hot.

Paneer Makhanwala

Paneer Makhanwala is a traditional dish which is prepared in "special occasions" - rich in cream, spices and paneer.
It is very famous among the people who love North-Indian cuisine.
Paneer Makhanwala has always been one of my favorite side dishes in Indian cuisine.I always order this with Naan or Kulcha.
Its reddish orange color creamy sauce with paneer floating over it will bring water in anyone's mouth.
So here i am providing an easy way to prepare this delicious dish.

Ingredients:

* 250 gms Paneer(cut into cubes of 1 inch each)
* 2-3 tablespoon butter
* 1 tablespoon cream or malai
* 3 tablespoon Tomato puree
* 1 tablespoon coriander leaves finely chopped
* 2-3 piece grated paneer
* 1 teaspoon red chilli powder
* 1 teaspoon coriander seed powder
* 1/2 teaspoon garam masala powder
* 1/2 teaspoon turmeric powder
* 2-3 Green chillies(Hari mirch) silt
* 8-10 cloves Garlic
* 1 large onion
* 10 cashew nuts(pasted)
* 1 inch ginger piece
* 1 teaspoon Kasoori methi(fenugreek seeds)powder
* 1/2 teaspoon sugar
* salt according to taste

Preparation:

1. Grind the onions, ginger and garlic to a paste.
2. Heat a pan and melt the butter.Put the green chillies,kasoori methi,ginger-garlic-onion paste,
turmeric powder,coriander powder,tomato puree,red chilly powder and fry for 3-4 minutes.
3. Now add the malai,cashew nut paste,salt,sugar,garam masala and a little bit water and stir for 3 minutes.
4. Then add the paneer pieces and cook for a couple of minutes till the gravy thickens.
5. Finally, garnish with grated paneer and chopped coriander leaves and serve hot.

Tip:
* Paneer can also be dip fried in butter or oil and used(if anyone doesnt like raw paneer).

Serve with: Naan or Parathas, Ghee Rice or plain rice.

Malai Kofta

The terms "malai" is cream and "kofta" is dumplings. As the name "malai"(cream) would suggest,
this recipe consists of deep-fried dumplings soaked with a heavy, creamy sauce.
Its a dish for special occassions. Malai Kofta is the vegetarian alternative to meatballs.

Ingredients:

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds & salt to taste

Gravy:
125 gms. cream
75 gms. khoya or paneer
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Preparation:

Koftas:
* Boil the potatoes, peel and smash them.
* Mix together all the ingredients except raisins and cashews.
* Take a ping-pong ball sized dough in hand.
* Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
* Repeat for remaining dough. Keep aside.

Gravy:
* Roast the cinnamon, cardamom, nutmeg and cloves together.
* Dry grind and keep aside. Wet grind garlic,ginger and cashew, except ghee, to a paste.
* Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
* Add paste and fry further for 5-7 minutes stirring well.
* Add 2 cups water,cream and simmer on low for 15 minutes.
* Warm the koftas either in the oven or on the tava(Optional: You can deep fry the koftas also.)
* To serve place warm koftas in a casserole.
* Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
* Garnish with grated cheese and chopped coriander.

Serve hot with: Naan or parathas.

Navaratna Kurma

'Navaratna' denotes nine types of stones which is worn for wealth and luck. Here navaratna kurma means using 9 kinds of vegetables we make kurma out of it.But if you eat this kurma it doesn’t bring wealth or luck but it is good for your health. Any kind of vegetable can be used for this kurma. My mom used to make this for auspicious days. This goes well with parothas and chappathi’s. Whenever she makes this dish, we tend to eat more than usual.Iam sure anyone would like this.So try it out.

Ingredients:

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower,
capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

Preparation:

* Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree.
Readymade tomato puree can also be used.
* Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
* Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
* Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for
2-3 minutes.
* Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure
that the mixture doesn't stick to bottom of pan.
* Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the
gravy becomes thick.
* Add paneer to the gravy and stir well.
* Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
* Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna
korma to decorate .

Serve with: Butter(or plain) nun, Butter roti ,Chapatis.

Chicken Do-Pyaza(Onion chicken)

The name 'Chicken' brings hunger in most of the Non-vegetarian lovers.Chicken is the first choice of any non-veg lovers.And why not the taste of chicken is such that no one can think about any non-veg dish without chicken.The aroma of chicken brings water in mouth those who likes chicken very much and this applies to me also because i also love chicken very much.So here i am providing a hot and spicy mouth-watering chicken gravy dish.Hope you people like my dish and i can confirm that everyone will definitely lick their fingers after eating such a delicious dish.

Ingredients:

* 8 medium sized pieces (about 800 grams) of chicken
* 8 medium onion(s) cut into rings
* 1 cup(s) yoghurt
* 1 cup(s) coriander leaves (tightly packed) ground
to a paste
* 2 tomatoes finely chopped
* 2 green chilli(es) finely chopped
* 1 teaspoon(s) each of ginger, garlic pastes
* 1 teaspoon(s) each of coriander and cumin
powders
* 1 teaspoon(s) each of red chilli, black pepper
and hot spice mix (garam masala) powders
* 2 teaspoon(s) lemon juice
* 2 tablespoons clarified butter (ghee)/butter/oil
* salt according to taste
* finely chopped coriander leaves for garnishing

Preparation:

1. Make cuts in the chicken pieces.
2. Rub in the yoghurt and the coriander paste all over.
3. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-
bottomed pan.
4. Cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost
cooked.
5. Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low
level for about 6 minute(s) or till the chicken is fully tenderized and well coated with the
gravy.
6. Finally garnish with finely chopped coriander leaves.

Cooking time (approx.): 18 minutes
Serves:4

TIP:
* There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice.
* Those who prefer less gravy may like it this way.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).

Indian Chicken Chops

Chicken chops is a very famous chicken dish in India.Specially its a North-Indian dish and prepared using lots of butter and spices(sorry for people who are cholesterol conscious;-)).But no need to worry those who don't like much spicy food can also prepare and eat it by using less amount of spices and butter and taste will not vary so much from that having lots of spices.So prepare today only and taste this tangy dish of North-India.

Ingredients:

* 8 medium pieces (about 800 grams) of chicken
* 4 teaspoon cumin powder
* 2 teaspoon coriander powder
* ½ teaspoon(s) turmeric powder
* 1 teaspoon(s) black pepper powder
* 8 green chillies paste
* 1 tablespoon(s) each of chopped(or paste)
ginger and garlic
* 2 medium sized onion(s) chopped
* 4 tablespoon(s) clarified butter (ghee) / butter
* salt to taste
* finely chopped coriander leaves for garnishing

Preparation:

1. Make cuts on the chicken pieces.
2. Mix together rest of the ingredients with the salt and make a paste and rub this paste onto
the chicken pieces.
3. Marinate for about an hour.
4. Heat the clarified butter (ghee) / butter in a heavy-bottomed pan.
5. Drop in the chicken pieces and saute on medium level for about 12 minutes.
6. Cover and cook on low level for another 3 minutes or till the chicken pieces are tender and
all the liquid has evaporated.
7. Finally garnish with finely chopped coriander leaves.

Cooking time (approx.): 15 minutes
Serves: 4

TIPS:
* The green chillies can be increased or toned down according to individual tastes.
* The chicken pieces can be basted with the butter and cooked in a pre-heated oven
instead of the above method.

Can be served with: Ghee Rice, white rice or Indian bread (Roti).

Macher Jhol(Fish Curry)

Macher Jhol(Fish Curry) which is a very popular cuisine of the Bengal.Some fish lovers can't even live without eating fish for one day.I also belong to a Bengali family but i don't like fish too much.Even my elder brother needs fish in his meal everyday.So am providing a very simple way to prepare a tangy,spicy and delicious fish curry recipe for those fish lovers who don't want to miss it for a single day.

Ingredients:

* 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
* 1 tsp: Turmeric
* ½ tsp: Salt or to taste
* ½ cup: Mustard oil
* 1 tsp: Onion seeds
* ¼ tsp: Cinnamon, broken in small pieces
* Coriander leaves for garnish
* 4 pcs: Cloves
* 4 pcs: Green cardamoms
* 1-2: Bay leaf
* 2-3: Green chillies, slit lengthwise
* 3 cup: Water

* Grind Together
o 1 ½ cup: Onion, roughly chopped
o 1 tsp: Garlic, chopped
o 2 tsp: Ginger, chopped
o 2-3: Dried red pepper
o ½ tsp: Turmeric
o 1 tsp: Salt or to taste


Preparation:

1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
3. Lift the fish out of the oil, and keep aside.
4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
7. Serve hot garnished with the coriander leaves.

Serve hot mainly with: Rice and parathas.