Palak Paneer

Ingredients:

500gms Fresh Palak (Saag)
100gms Paneer
2 Onions
1 Tomato
2 - 4 Green chillies.
1 ¼ tbsp grated Ginger, Garlic paste
5-6 tbsp oil
½ teaspoon turmeric
1 teaspoon coriander
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder (Jeera)
1 ¼ tbsp Fenugreek seed.
Cinanamon small stick 1.
Salt To Taste
Sugar to taste

For Garnish :(Optional)

Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste

Method :

1. Wash & drain the water from Spinach. Chop them coarsely.
2. In a pan Boil the spinach in water and cool it. Now mash it in a mixer.
3. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
4. Now add onions and fry till golden brown.
5. Add all spices and Onions, Tomato and Green chillies.Except red chili powder.
6. Now add the spinach (palak) and little water if and cook for 4-5 minutes.
7. Cut paneer into pieces .Paneer can be fried to golden brown in a separate pan .
8. Add Paneer pieces to the gravy and cook until done. Take out in a bowl.
9. Just before serving, heat pure ghee in a small pan. Hold the pan over bowl, add chili powder and immediately pour on the palak paneer.
   

Caution: Don't allow chili powder to burn .

Gobi Manchurian

Ingredients:

4 cup Cauliflower (cut into florets)

3/4 cup Flour (Maida)
2 tbsp Corn Flour

¼ tsp pepper powder

1 tsp Red chilli powder
Salt to taste
1 Chopped green chili
2 tsp Ginger garlic (minced)

2 pinch Orange red food colour

1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
1 tbsp Soya Sauce

½ tsp Vinegar

1 pinch Ajinomoto (optional)
2-3 tbsp Tomato Ketchup

2 tsp chilli garlic sauce
2 tbsp Oil

Method:

Wash the cauliflower florets and cook them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix Maida, corn flour, salt, red chilli powder, pepper powder, ginger garlic, vinegar, soya sauce, food colour and aginomoto. Make a fine paste and add cauliflower and toss in to coat it with the paste. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tsp of oil in a wide kadhai or wok on high flame, chopped onions, ginger garlic, and green chillies for 4 to 5 minutes, once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing. Garnish with coriander leaves.

Chicken 65

INGREDIENTS:

1/2 kg approx Chicken (cut into small pieces)

3 tsp Red chilli powder

2 tsp Coriander/ Dhania powder

¼ tsp Turmeric powder

¼ tsp Garam masala powder

5 tsp Lemon juice

2 tsp Yogurt/curd

1 tsp Ginger garlic paste

1 tsp Chopped Ginger and Garlic

1 tsp Chopped Green Chillies

3 pinch Orange red food color

1 tsp Salt (or to taste)

2 cup Oil (for deep frying)

4 stks Coriander leaves (for garnishing)

Method:

This dish can be made with boneless chicken or chicken legs and thighs. Wash and cut chicken in desired size. Take a deep bowl mix red chilli powder, coriander powder, turmeric powder, salt, garam masala, food color, ginger garlic paste,chopped Ginger,Garlic and Green Chillies, lemon juice, yogurt and make a thick paste. Add chicken pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least 1 hour.

Now heat oil in a kadhai or deep sauce pan and deep fry on medium high flame for about 6 minutes or until it turns dark brown on all side. Drain excess oil and garnish with coriander leaves. Serve with lemon wedges and onions rings.

Malai Kofta

INGREDIENTS:

For the Kofta:

4 - 6 potatoes

2 heaped tablespoons each of crumbled paneer,

khoya and thick malai (You can substitute this with

Baked ricotta cheese and heavy cream)

4-5 cashew nuts chopped

1 tablespoon raisins

2-3 finely chopped green chillies

1/4 tsp sugar

1 tsp coriander powder

1 tsp cumin powder

1 tsp red-chilli powder

1/2 tsp cardamom powder

Salt to Taste

3 tbsp cooking oil/ghee (clarified butter)

Oil for frying the koftas

For the gravy:

2 medium onions, chopped

3 flakes garlic, crushed

1 inch ginger, crushed

3 large tomatoes, pureed

1 tsp red-chilli powder

1/2 tsp garam masala powder

1/2 tsp dhania(coriander) powder

1/2 tsp cumin powder

2 tsp powdered poppy seeds (Khus-Khus)

1/2 tsp sugar

1 tbsp ground peanuts/cashew nuts

Method:

Boil the potatoes till tender.

Peel, mash and add salt to taste.

Keep aside.

Mix all the other ingredients for the

kofta into a paste.

Make rounds of the potato dough and place a

little of the prepared mixture in the center

of each round.

Seal the edges and shape into stuffed rounds.

Deep fry each kofta till golden brown.

Drain and keep aside.

Blend together the onions, ginger, garlic and the

Poppy seeds and fry in 3 tbsp of oil till brown

and the oil begins to separate.

Add the pureed tomatoes and the masala powders.

Add the sugar and the ground peanuts.

The gravy will begin to thicken.

You can also add some malai to thicken it some more.

Mix in some water if necessary.

When the gravy comes to a boil, add the koftas.

Heat through and serve.

Note: The koftas should be put in just before eating

the dish or else they will turn soggy.

Nune Vankay

INGREDIENTS:

Brinjals - 4 (small size)

Oil - 1/4 cup
Water - 1/4 cup

For masala:

Set 1:

Coriander seeds - 3 tbsp
Methi seeds - 1 tbsp
Cumin seeds - 1 tbsp
Chana dal - 1 tbsp
Sesame seeds - 4 tb.sp
Shredded Coconut - 1/2 cup
Red Chillies - 2
Tamarind - small ball size

Set 2:

Garlic - 4 cloves
Onion - 1 (big size)
Coriander leaves - small bunch
Turmeric Powder - a pinch
Salt as per taste
Jaggery - 2 or 3 (small pieces)
Curry Leaves

Method:

1. Cut the brinjals lengthwise and make 2 slits like across, but leave the stalks intact. Put them immediately in salt water.
2. Take 2 tb.sp of oil in a pan, heat and add all the Set 1 ingredients to it.
3. Then grind the fried Set1 ingredients into a smooth paste by adding Set 2 to it.
4. Stuff some of this paste into each slit of the brinjals.
5. Heat remaining oil in a vessel, season with mustard, cumin seeds and curry leaves, wait to splutter and slide the brinjals into the vessel slowly.
6. Then add remaining paste to it along with water and jaggery.
7. Cover the vessel and cook on medium heat till the brinjals are tender to touch.

Goes well with Rice or Chapathi.

Bagara Baingan

INGREDIENTS:

8 - 10 Small Baingan
1 Tb.Sp Ginger-Garlic paste
1 Tb.Sp Hot Red Chili powder
1/2 t.sp Tamarind paste

For masala:

1 Tb.Sp of sesame seeds
1 Big Onion – chopped and fried till brown in color
3 Tb.Sp of Groundnuts- pealed (Roasted)
3 Tb.Sp of grated coconut
1 Tb.Sp of Coriander Seeds (Slightly Roasted)
1 tb.sp Jeera Seeds (Slightly Roasted)
2 Cloves (Slightly Roasted)
1/2 in Cinnamon Stick (Slightly Roasted)

METHOD:

Mix all the roasted masala ingredients and grind into fine paste along with groundnuts, grated coconut, Fried onions and tamarind. Keep it aside.

Slit the Baigan till mid way add in salt and fry them in oil and keep them aside.

With little oil, Season mustard seeds, jeera seeds, curry leaves until mustard start sputtering. To this add ginger garlic paste and fry for some time.

Add in the masala paste, red chili powder, salt, Baingan and about 1.5 Cups of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens.

Serve hot with chapathi's or Biryani rice.

Pav Bhaji

Ingredients:

Potato medium size - 4
Cabbage chopped - 1 cup
Cauliflower flowerets - 1 cup
Carrots - 3
Beans - 10
Green Peas -1/2 cup
Onions finely chopped - 2
Tomato finely chopped – 2
Green chillies-2 - 3
Ginger 1"
4 Cloves of Garlic
1 tsp Ketchup (optional)
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1 tsp red chili powder
2 tbs Pav Bhaji Masala
Salt to taste
Half lemon

Method:

Cut potato into small pieces. Wash the vegetables with water.

Cook all the vegetables (Cabbage, Cauliflower, Carrots, Beans, Potato, Peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)

Heat 2 tbsp. of butter in a frying pan or kadhai.

Add chopped green chillies, chopped onions and ginger-garlic paste, when the aroma of ginger fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.

Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, sugar half table spoon and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)

Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.

Slit the pavs horizontally.

Apply little butter on tava and roast the pavs till hot and soft.

Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

Garnish

Lemon
Onion chopped

Hyderabadi Mutton Biryani

Ingredients :

Meat - 1 KG Boneless

Basmati Rice - 1/2kg

Onion - 2 Big

Lime Juice - 1/4 Cup

Curd - 500 GM

Ginger Garlic Paste - 4-6 Tsp.

Red Chilli Powder - 1/2 Tsp.

Green Chilli - 4-6 grind into fine past

Shazeera - A Pinch of Shazeera

Clove - 1-2

Cinamon - 1-2

Cardamon - 2-3

Cumminseed - 10 gms

Coriander Leaves - A bunch finely chopped

Mint leaves - 8-10 sticks - Plucked only leaves

Safron - 2 pinch of safron, immerse in water Safron color - A pinch of color liquified with water

Ghee - 2 Tsp.

Oil - 2 Cup oil

Salt - To taste

Method :

1. Cut the meat into 4' square pieces
   
2. Wash mutton and take it in a vessel.
3. Add ginger garlic paste to the washed meat and Marinate it for 1 hour
4. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown
5. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand
6. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves,cumin seed,Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour
7. After one hour take basmati rice wash and now pour water into the rice as you cook it and add one tea spoon salt.
8. Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completely.
9. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. Now cover the utensil with lid tightly.
10. Keep it on a very low flame After 1/2 hour to 45 min exactly and take it out from the flame. Now your delicious tasty Hyderabadi Biryani is ready to eat.
11. Serve hot with curd chutney or with Bagare Baigan Curry.

Note: You can follow the same procedure for chicken,vegetables or Egg.But chicken is soft so you need not wait for 45 min to get cooked.

Keema Balls

To make Keema Balls

The below method is suitable for ½ kilo of Keema

Masala Ingredients

1 ---------------- Onion big size
2 Spoons -------- Ginger –Garlic Paste
3 Spoons -------- Chilli Powder
Half Spoon ------ Turmeric powder
1 Spoon --------- Garam Masala
4 Spoons -------- Dried Coconut Powder
2 Spoons -------- Corriander Powder
Salt to taste

1. Grind all the masala ingredients to make fine paste. (Masala paste)

2. If the lamb is cut into very fine pieces like form, then mix the masala paste with the lamb.

3. If the lamb is not cut in finer pieces like form, then mix the lamb in the masala paste and grind again for 1 minute.

4. Shape the final mix into balls of around 4 to 5 cms in diameter.

5. Take a pan; add 2 to 3 spoons of oil.

6. Put the balls into the pan and cover the pan with its lid.

7. Lower the flame of the stove.

8. You will see that water forms in about 2 minutes. So there is no need to add any water additionally.

9. Let the water evaporate from the pan, with the lid closed. And once the water is gone, fry the balls for 2 minutes to get a dark brown color.

Egg - Omlet

You will need:
20 ml milk
2 Eggs
2 spoons Chilli powder
¼ spoon ginger garlic paste
1 Onion
4 Green chillies
¼ spoon Turmeric powder
½ tomato
1 Coriander leaves
Salt to taste

Method:
1. Take the milk, add chilli powder, turmeric powder, ginger garlic paste, salt
2. Cut the onion, green chillies and tomato into small fine pieces and add it into the above.
3. Add the eggs and whip well to form.
4. That’s it. Take a pan, put 1 spoon of oil, and fry the omlet till its light brown