Paneer Lababdar

paneer lababdar

Ingredients 

• Paneer : 450 gm cut into cubes
•                50 gm crushed 
• Onion : 2 cup finely chopped 
• Tomato : 2 cup finely chopped
• Ginger : 1 tbsp grated
• Garlic : 1 large grated
• Green chilies : 4 -5 finely chopped 
• Coriander leaves: handful finely chopped 
• Watermelon seeds : 1 &1/2 tbsp
• Cashew nuts : 8-10
• Cumin seeds: 1 tsp
• Cardamom : 2
• Tejpata : 1
• Laung : 5
• Whole black pepper : 5-6
• Kashmiri red chili powder: 1 tbsp
• Kasuri methi : 1 tsp
• Honey : 1 tsp
• Salt to taste
• Garam masala powder : 1/2 tsp
• Fresh cream : 2 tbsp
• Soyabean oil : 1 tbsp
• Butter : 2 tbsp

Procedure :

1.  First take a pan add 2 cups of water and let it boil.

     Add 1 tsp of salt and add paneer cubes. Let it cook

     for a minute and turn off the gas. Keep it for 1-2 

     minutes, then drain the water from the paneer and 

     keep aside. Here i have used readymade  block 

     paneer. The above process will make paneer soft

     and fresh.

2.  Now take a pan or kadai,add 1 tbsp of oil and 

     heat it.After that add 1 tsp of cumin seeds,1 tejpata

     ,2 cardamoms,4-5 laung and 5-6 whole black pepper.

     Fry it for 30 seconds.

3.  Now add chopped onion, saute it in medium heat 

     till it changes to golden brown colour. Now add 

     chopped tomatoes and add little salt.Cook for 

     few minutes.

4.  Add watermelon seeds and cashew nuts. Cover 

     and cook until tomatoes are soft.

5. This part is done.Turn off the heat and let it cool.

     Now make a smooth paste in a blender , add little 

     water and strain it.

6.  Now take another kadai or pan , add butter . Heat

     it and immediately add grated garlic, ginger and

     green chilies. Saute it for few seconds. Add 

     Kashmiri red chili powder , give a quick mix 

     and pour the ground paste and add 1 cup of water.

7.  Cook for 3-4 minutes in medium heat. Add Kasoori 

     methi and 1 tsp of honey.You can add sugar instead 

     of honey.Mix them well.

8.  Add grated paneer and paneer cubes to the gravy.

     Adjust salt.Mix them well.

9.  Now add garam masala powder and chopped 

      Coriander leaves.Mix them well and cook for 

      a minute.

10.  Now add 2 tbsp of fresh cream and give a mix.

       Turn off the heat and transfer it to a serving dish.

       Paneer Lababdar is ready to serve.

    Serve it with steam rice, pulao, naan or roti.

    Happy Cooking!!

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.

Chicken Do Pyaza

chicken do pyaza

Preparation time : 1 hour
Cooking Time : 30- 45 minutes
Serves : 4

Ingredients :

• Chicken : 500 gm
• Onion : 500 gm very thinly sliced
• Yogurt : 1 tbsp
• Fresh cream: 1/2 tbsp
• Ginger paste:1 tbsp
• Garlic paste:1 tbsp
• Corriander paste :1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Cumin powder : 1/2 tsp
• Tomato : 1 large chopped
• Tomato sauce : 1 tbsp
• Garam masala powder : 1 tsp
• Black pepper powder : 1/4 tsp
• Cardamom: 3 crushed
• Cinnamon stick: 1 "
• Bay leaf : 1 small
• Green chilies: 2 chopped
• Ghee : 1 tbsp
• Vegetable oil : 3 tbsp

Procedure :

1) First marinate chicken pieces with  yogurt for 1 hour.
2) In a frying pan heat oil and fry onions till light brown. Now take out
   these fried onions from oil and keep aside.
3) In a heavy bottom pan heat ghee and 1 tbsp oil .Temper it with Carda-
    mom,cinnamon,bay leaf.Then add half of fried onion.
4) Now add marinated chicken and mix them well .Cook for 3-4 minutes.
5) Now add ginger garlic paste,corriander powder,cumin powder,chopped
    tomato,black pepper powder and kashmiri red chilli powder .Miw them
    well with chicken and cover and cook chicken in medium heat till it
    becomes soft. Stir occasionally. Do not add water.
6)Now add garam masala powder,green chilies,tomato sauce and rest of
   fried onion. Mix them well and cook for another 5 minutes in medium
   heat.Turn off the gas.

   Serve hot naan, paratha,roti or rice.
 

Traditional Mutton Rezala

mutton rezala

Preparation Time : 10 minutes + Marination time
Cooking time : 1 hour -1&1/2 hour
Serves : 4

Ingredients :

• Mutton / Goat meat : 500 gm
• Yogurt : 3-4 tbsp
• Onion paste : 1/2 cup
• Garlic paste : 3-4 cloves
• Ginger paste : 1 "
• Bay leaf : 1 large
• Cardamom : 4-5 crushed
• Cinnamon : 2" stick
• Cloves : 5-6
• Whole black pepper : 6-7
• Dry red chili : 4-5 broken
• Green chilies : 3-4 chopped
• Onion : 1 cup thinly sliced
• Poppy seeds paste : 2 tbsp
• Cashew nut paste : 2 tbsp
• Mace / javitri : 1/2 tsp broken
• Nutmeg powder / jaiphal powder : pinch
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 6-7 tbsp
• Fresh cream : 1 tbsp

Procedure :

1) First marinate mutton with yogurt,onion paste,ginger paste, 1/2 tsp
    salt and garlic paste for atleast 1 hour. You can also marinate it
    overnight. Keep them covered in refrigerator.
2) In a heavy bottom pan add 2  tbsp of ghee ,heat it and temper it
    with bay leafs, cardamon ,cinnamon,laung,whole black pepper
    and dry chilies.
3) Add the marinated mutton and fry it till its colour changes to pale
    white.
4) Add 1 cup of  warm water and let it boil.
5) Now put it in a pressure cooker and cook for 5-6 whistles or until
    mutton is almost 80% done.
6) Now in the same pan heat some more ghee. Add onion slices and
    chopped green chilies.
7) Add poppy paste ,cashew paste ,mace and nutmeg powder.Mix
    them well and fry it for 2-3 minutes.
8) Now add boiled mutton with gravy and then add salt and sugar.
    Mix them well , cover and cook in medium-low heat till mutton
    is fully done and gravy becomes thick. Turn off the heat. Put it in
    a serving bowl and garnish with fresh cream over it.
 
    Serve hot with paratha , rice or biriyani.

Caramel Custard

caramel custard

Preparation Time :120-25 minutes
Cooking Time : 40-60 minutes
Serve : 4

Ingredients:

• Evaporated milk: 1 cup
• Heavy cream (fresh cream or double cream): 1 cup
• Eggs: 3
• Vanilla extract: 1.5 tsp
• Sugar: 3/4 cup (or as per taste)
• Sugar for caramel: 2/3 cup
• Hot water as needed

Procedure:

1) Put a pot full of water to boil.

2) Pre-heat oven to 350F (175C).

3) In a non stick pan add the sugar for caramel . Let it cook. Do not stir,
    if needed carefully rotate the pan.   As the sugar change the color to
    golden, switch off heat. Very carefully pour the sugar syrup to the
    baking dish or individual ramekins, to coat the bottom. Set aside the
    baking dish or ramekins.

4) Beat eggs and evaporated milk with a hand whisk. You need not to
    beat it to form any bubbles. Just mix it well, so the milk and eggs
    are well incorporated.

5) Add vanilla extract and sugar, mix well. Taste the mixture and if
    needed add more sugar. Add heavy whipping cream (or fresh cream
   or double cream) and mix gently to a smooth mixture.

6) Strain the mixture through a strainer. Pour mixture into the caramel
    coated baking dish or ramekins. Place the baking dish or ramekins
    on a large baking tray. Put the baking tray in the preheated oven.
    Carefully pour the hot water in the baking tray upto an inch of depth.
    Bake for 40-60 minutes or till set. If you are using small individual
    ramekins, then it will take 40 min. If you are using a 9 inch round pan,
    then bake for 60 minutes.

7) Take out the baking tray from oven, let it cool down. Carefully invert
     the flan onto the serving plate, drizzle sugar syrup and enjoy.
     Serve the caramel custard either warm or cold.

Hariyali Kabab

Hariyali kabab

Preparation Time :1-4 hours
Cooking Time : 20 -30 minutes
Serve : 4
Ingredients:

• Chicken : 500 gm boneless
• Lemon juice / vinegar : 2-3 tbsp
• Mint leaves : 1/4 cup paste
• Cilantro leaves :1/4 cup paste
• Green chilli paste : 1 tbsp
• Yogurt : 1/2 cup
• Fresh Cream : 3-4 tbsp
• Garam masala : 1/4 tsp
• Tandoori Masala : 1/4 tsp
• Salt to taste
• Vegetable oil : 2 tbsp

Procedure:

1) Cut chicken into medium pieces.
2) Marinate chicken with lemon juice ,salt for 15 minutes.
3) Then marinate chicken with rest of the ingredients for atleast 4 hours.
4) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F.
    You can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven.
    Cook for 25 minutes, remove and turn the chicken pieces so that the
    part of the chicken  pieces that was facing down, is now facing up.
    Put back into the oven and cook another 20 minutes.(Water comes
    out during roasting, wait for water to dry.)
4) When done, gently remove the chicken pieces from the tray and
   arrange on a serving plate.
    Serve Hariyali Kabab with salad.

Murg Malai Kabab

murg malai kabab

Ingredients:

• Chicken : 500 gm small pieces
• Plain yogurt : 1 tbsp
• Ginger powder : 1 tsp
• Garlic powder : 1 tsp
• Salt to taste
• Grated cheese : 1 tbsp
• Fresh cream : 2 tbsp
• Green chili  : 2 finely chopped or paste
• Black pepper powder : 1/2 tsp
• Vegetable oil : 1 tbsp
• Garam masala powder : 1/2 tsp
• Kasoori methi : 1/2 tsp

Procedure:

1) Take a bowl and mix grated cheese,yogurt and cream and make a smooth
     mixture.Now marinate chicken with all ingredients for 2-3 hour.
2) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F. You
     can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven. Cook
    for 25 minutes, remove and turn the chicken pieces so that the part of the
    chicken pieces that was facing down, is now facing up. Put back into the
    oven and cook  another 20 minutes.(Water comes out during roasting, wait
    for water to dry.)
4) When done, gently remove the chicken pieces from the tray and arrange
    on a serving plate.
    Serve Murg Malai Kabab with salad.

Chicken Rezala

chicken rezala

Ingredients :

• Chicken : 2 lb
• Onion : 1 cup onion paste + 1 small round thin slice
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilies :4-5 chopped
• Vegetable oil : 4-5 tbsp
• Ghee / Clarified butter : 4 tbsp
• Cashew paste : 2 tbsp
• Poppy seeds paste : 2 tbsp
• Yogurt : 3 tbsp, heaped
• Cardamom : 4
• Cinnamon : 1"
• Cloves : 5-6
• Whole pepper : 5-6
• Bay leaf : 2 medium
• Dry red chili : 2-3
• Sugar to taste
• Salt to taste
• Water as required
• Fresh cream : 2 tbsp (optional)

Procedure :

1) Take a large bowl and marinate chicken with onion   paste,ginger-garlic paste, chopped green chilies , 2 tbsp oil and salt.
2) In a pan add ghee / oil heat it and temper with whole garam masala (Cardamom, cinnamon, cloves, pepper,tejpata,dry red chili).
3) Add the marinated chicken mix them well with garam masala and cook for 5-6 minutes.
4) In the mean time take a small bowl and  beat yogurt with pinch of salt and 1 tbsp sugar.
5) Pour yogurt in the pan ,mix them well.
6) Then add sliced onion, poppy seeds paste and cashew paste with very little water.
7) Cover and cookin medium heat  till the chicken is fully cooked.
8) Make the gravy thick.Adjust the seasoning.
9)  Add fresh cream mix it and turn off the heat.
  

 Garnish it with cilantro and dry red chili and serve it with biriyani,naan,  tandoori roti.

Happy Cooking!!

Egg Butter Masala

egg butter masala

Ingredients :

• Egg : 4
• Onion : 1 small
• Tomato : 2 medium
• Garlic paste : 3-4 cloves
• Ginger paste : 1 tbsp 
• Kasmiri red chili powder : 1 tbsp
• Turmeric pwder : 1/4 tsp
• Methi seeds : 1/4 tsp
• Cardamom : 4-5
• Cinnamon : 1"
• Kasoori methi : 1tbsp
• Garam masala powder : 1/2 tsp
• Sugar to taste 
• Salt to taste
• Butter : 2 tbsp
• Vegetable oil : 4-5 tbsp
• Milk : 1/2 cup
• Fresh cream : 2 tbsp

Procedure :

1)  Boil 4-5 eggs. Cool and peel shells. Now sprinklepinch of turmeric
     powder and salt over egg  mix them . And fry to a golden brown or
     just let them remain boiled.

2) Heat a pan,add a tsp of vegetable oil or butter and fry onion chopped
    in large chunks till soft.Cook and make a paste. Keep aside.

3) In the same pan again add a tsp of oil or butter heat it and add 2
    cardamom and cinnamon . Wait fow few seconds and add chopped
    tomato. fry it for 2-3 minutes in medium heat. Make a paste and strain
    it.Keep aside.

4) Now in a pan heat 1tbsp butter and 2 tbsp oil.Temper the oil with 1/4 tsp
    of methi seeds.When you get beautiful aroma of methi,remove the seeds
    from oil.

5) Now add 2-3 cardamom wait for few seconds, then add the onions paste.
    Fry for about 5 minutes in medium heat.

6) Next add  ginger paste, garlic paste ,kashmiri red chili powder (more to
    taste),a pinch of turmeric powder.Fry for couple of more minutes.

7) Now add fried tomato paste. Fry till oil comes out of masala.

8) Now add about 1 tbsp of kasoori methi .Add salt, garam masala powder
    and sugar.  Mix them well.

9)  Add 1/2 cup of milk. Mix them well.

10)  Add fried eggs. Simmer till gravy comes to right consistency as per
      your choice.

11)  Add 2 tbsp of fresh cream. At low heat let the gravy simmer for 4-5 mins.
       Turn off the heat.
     
      Serve hot with naan, paratha or rice.
 

Palak Paneer

palak paneer

Ingredients :

• Spinach : 1 bunch
• Paneer : 200 gm cut into small cubes
• Onion : 1 small finely chopped
• Tomato :1 small finely chopped
• Green chillies :2-3
• Garlic : 5-6 cloves
• Bay leaves : 2 medium
• Cumin seeds : 1 tsp
• Turmeric powder : 1/4 tsp
• Red chili powder : 1/2 tsp
• Vegetable oil : 3-4 tbsp
• Salt to taste 
• sugar :1/2 tbsp
• Kasuri methi : 1/2 tsp
• Fresh cream : 2 tbsp

Procedure :

1)  Rinse the spinach very wall in water.

2)  Boil water in a pan with some salt.

3)  Switch off the fire and add the spinach leaves in the hot water.

4)  Close with a lid and let the spinach leaves sit in the water for
     2-3 mins.

5)  Drain and immediately add the leaves in a pan or bowl containing
     ice cold water. This helps in preserving the green color of the spinach.

6)  Drain and then make smooth puree of spinach in a blender with ginger,
     half garlic and green chilies.

7)  Now heat oil  in a pan and fry paneer cubes very lightly and keep aside.

8)  In the same oil add cumin seeds and bay leaves.

9)  Then add  onions and fry till they become brown.

10) Now add the rest garlic and tomatoes and fry till they become soft.

11) Add the turmeric powder, red chili powder ,stir and fry for some
     seconds.

12) Add the spinach puree and add some water if required.  Simmer for
      6-7 minutes or more till the spinach is cooked.

13) Lastly add salt and garam masala.

14) Add the paneer cubes and cook the gravy till the paneer cubes become
      soft and succulent.

15) Add cream and mix well.Simmer for 30 seconds or a minute.

16) Now sprinkle crushed kasuri methi leaves.

      Serve hot with some rotis, naan or jeera rice.

Chicken Korma

chicken korma

Preparation Time: 50 minutes-1 hour
Cooking Time : 30 minutes
Serves :4

Ingredients:

• Chicken with bone : 800 gm
• Cashew paste : 1/2 cup
• Almond paste : 14-15 
• Charmogoj paste : 1 tsp
• Yogurt (beaten ) : 1/2 cup
• Fresh cream : 2 tbsp
• Ginger-garlic paste : 1 tbsp
• Salt to taste
• Coriander powder : 1 tsp
• Bay leaves :2
• Green Chilies : 2-3
• White pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Green cardamom : 2-3
• Cloves : 2-3
• Cinnamon : 1"
• Red chili powder : 1tsp
• Cilantro leaves : 1 tbsp chopped
• Oil : 2 tbsp

Procedure :

1)  Soak almonds in a small bowl for 30 minutes and peel them.
2)  In a pan boil cashew nuts,almonds , charmogoj for 20 minutes.
3)  Make a fine smooth paste of the nuts and keep aside.
4)  Marinate chicken with ginger-garlic paste, salt and red chili powder
     for 30 minutes.
5)  In a pan heat 1 tbsp of oil and tamper with bay leaves,cardamom,
     cinnamon and cloves.
6)  Add red chili powder.Fry for few seconds.
7)  Add nuts paste and stir continuously otherwise it will burn at the
     bottom. Fry for 4-5  minutes in medium heat.
8)  Now add pinch of salt, beaten yogurt and white pepper powder and
     fry till raw smell of cashew nut goes away and stir continuously.
9)  Strain the gravy in a bowl with little water.
10) In another pan heat 1 tbsp of oil and add marinated chicken and cook
      for 20 minutes in medium-high heat.
11) Now add the gravy in the pan and little water so that the gravy does
      not stick in the pan.
12) Add coriander powder and garam masala powder. Cover and cook
      in medium heat till chicken is fully done.
13) Add fresh cream and chopped cilantro and turn off the heat.
    Serve hot with Roti, Naan ,Paratha  or steam rice.