Sahi Paneer

sahi paneer

Preparation Time :15-20 minutes
Cooking Time : 30-35 minutes
Serves : 4-5

Ingredients :

• Paneer : cut into small cubes 200 gm
• Onion : 1 /2 cup paste
• Cloves :3 
• Black peppercorn : 3-4
• Cinnamon stick : 1"
• Cardamom : 2-3
• Bay leaf : 1 medium
• Green chillies : 2 slit
• Ginger-garlic paste : 1-2 tsp
• Cashew nut paste : 1/4 cup
• Yogurt : 1/2 cup
• Fresh cream : 2-3 tbsp
• Saffron : pinch
• Garam masala powder :1/4 tsp
• Salt to taste
• Green cardamom: 1/2 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Heat 1 tbsp of oil in a pan and add onion ,fry it for 2 minutes.
     Then make a smooth paste of it in a blender.
2) Add remaining oil and heat it. You can fry paneer pieces very lightly
    if you want. Keep aside.
3) Otherwise temper oil with bay leaf,cloves,peppercorn,cinnamon stick
     and green chilies.
4) Now add onion paste and fry for 5-6 minutes.
5) Now add ginger-garlic paste and fry for another 2-3 minutes.
6) Add cashewnut paste and beaten yogurt ,mix them well.Stir continously
    and fry till all moisture is absorbed.
7) Add garam masala powder,salt and green cardamom powder with little
    water(1/2 cup) ,mix them well and cook for 5-7 minutes.
8) Now strain the gravy .
9) Now pour the gravy in the hot pan and add paneer pieces . Add a pinch
   of saffron and cook for 4-5 minutes in medium heat.
10) Add fresh cream ,mix it well and switch off the gas.

Serve hot with naan, rice or paratha.

Koraishutir Kochuri / Green Peas Kachori

koraishutir kochuri

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Koraishuti / green peas : 1 cup frozen or fresh
• Green chilies : 1-2 
• Ginger : 1/4 tsp
• Ajwain : 1/4 tsp
• Hing /Asafoetida : pinch
• Salt to taste
• All purpose flour : 2 cup
• Vegetable oil : 2-3 tbsp
• Sugar : 1 tsp
• Oil for deep frying 

Procedure :

1) If you are using frozen green peas,then defrost them.

    Then make a fine paste of green peas, ginger and 

     green chilies with very little water.

2) Now in a frying pan heat 1 tbsp of oil then add 

    ajwain and hing ,wait for few seconds.Add the 

    smooth paste of green peas and little sugar if peas
    are not sweet,fry it till water from paste evaporates 

    and the mixture becomes dry.Now the stuffing is 

    ready and keep it aside and let it cool down.
3) In a large bowl take flour ,salt ,sugar and 2 -3 tbsp 

    oil.Mix them well.Now firstly add 1/2 cup of water

    and make a dough .If reqiued add little more water   

    gradually till dough is soft.Now cover the dough 

    with a damp cloth and keep it for 10-15 minutes.
4) Now take a small portion of dough in hand and 

    make a round ball.Then make a small disc by 

    pressing it with your palm and put a small ball (

    1 tsp) of stuff in the center of disc.Now bring all 

    sides together and cover the opening. Keep them 

    aside for 10 minutes.Cover it with a wet kitchen 

    towel.
5) Now roll out by applying oil on both sides. Roll 

     it gently. Put the joint side in bottom.
6) Take oil for deep frying in kadai or frying pan

     and heat it. Deep fry the  kochuri.

    Serve hot kochuries with potato curry or chana dal.

   

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

Crab Puff

crab puff

Preparation Time : 30 minutes
Cooking Time : 5-10 minutes

Ingredients :

• Crab meat : 1/2 cup finely chopped
• Cream-cheese : 4 tbsp
• Soya sauce : 1 tsp
• Sugar : 1 tsp
• Green onion : 1 tbsp finely chopped
• Wonton wrappers : 20
• Vegetable oil for deep frying

Procedure :

1) Take a bowl and put chopped crab meat,cream cheese,soya sauce,sugar
     and green onion.Mix them well. Keep it for 1 hour if you have time
     otherwise you can immediately use it .
2) Now lay one wonton wrappers on your palm and place a tsp of filling in
    the center of the wrapper.Moisten the middle edges with wet finger tip.
    Now seal by pushing four edges towards the center to create a star.keep
    it in a plate and repeat the process .
3) Heat oil in a frying pan and fry the puff until crisp and golden brown.Use
    cooking tong for frying crab puffs.
 
Serve hot with sweet and chili sauce.

Murg Aloo Bukhara in Bengali Style /Chicken with Prune

murg aloo bukhara

Preparation Time : 15 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken :  4 lb
• Yogurt : 3 tbsp
• Onion : 2 cup finely sliced
• Garlic paste : 1-2 tbsp
• Ginger paste : 2 tbsp
• Cashew nut paste : 1/4 cup
• Poppy seeds : 2 tbsp
• Corriander powder : 1 tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 2 tbsp
• Green chili powder : 4 
• Garam masala powder : 1 tsp
• Raisins : 1 tbsp
• Prunes / aloo bukhara : 8-10
• Salt to taste
• Vegetable oil : 7 tbsp

Procedure :

1) Marinate chicken with yogurt .Keep it for 1 hour.
2) In a pan heat oil and fry onion slices till its colour changes to golden.
3) Now add all masala except raisins ,prunes,green chilies and chicken.
4) Fry masala for 15 -20 minutes till oil comes out from masala .
5) Now add marinated chicken and mix it well.Cover it with a lid and cook
    it for 20-25 minutes .Stir occasionally . Cook till chicken is almost done.
6) Now add raisins ,prunes,and green chilies and cover and cook for 5
    minutes.
7) Check the seasoning and the turn off the gas.
 
     Serve hot with steam rice.