Ginger Prawns ( Bar style )

Ingredient :

Salt : To taste

Tomato ketchup :   1 1/2  tsp

Sugar :  1 tsp

Tomato puree :  1 tsp

Pepper powder :  1/4 tsp

Red Chilly paste :  1 tsp

Green chilly sauce :  1 tsp

Soya sauce :  1 1/2 tsp

Prawns :  250 grms

Venigar : 1 tsp

Oil :  1 tsp

Coriander chopped :  1/2 tsp

Method :

Take a bowl add soya sauce, green chilly sauce, red chilly paste, crushed pepper powder, tomato puree, sugar, tomato ketchup, venigar, mix it well.

Heat oil in a pan add onion paste, garlic paste, cook this till raw flavor is gone, add ginger chopped, masala slurry, cook this till oil comes out, (when you make gravy you can give gravy consistency, you make dry cook this till oil comes out). 

Take another pan add butter, when butter melted add prawns, made masala, cook this in slow flame till prawns are tender,

Season it with chopped coriander.

Serve hot and enjoy

Garlic Prawns / Butter Garlic Prawns ( Easy Method )

Ingredients:

Prawns : 500 gm

2 Garlic Pods Or 20-25 Garlic Cloves chopped finely

2 tsp Olive Oil

1 1/2 tsp Butter

Salt as required

2 tsp Black Pepper Powder

½ tsp Lime Juice

Method:

Take Fresh Prawns clean them with water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.

Take a pan or wok add olive oil+butter. Keep the gas on medium heat add chopped garlic.

Saute them for a minute. Add rock salt and black pepper as desired.

Its time to add cleaned and washed prawns. Saute gently all.

Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.

Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it.

Garnish with mint or coriander leaves.

Your Butter Garlic Prawns are ready.

Serve hot as a starter or meal.

Dal Tandoori ( Daba style )

Ingredients:

Toor dal: 1 Cup

Water : 4 Cups

Salt : To taste

Turmeric (haldi) : 1/2 tsp

Fine chopped ginger : 1 tsp

Mango powder (amchoor) : 1 tsp

Garam masala : 1 tsp

Seasoning / Poppu / Tadka:

Butter (ghee): 2 tsp

Cumin seed (jeera) : 1/2 tsp

Black mustard seed (rai): 1/2 tsp

Red chili powder (lal mirch) : 1/2 tsp

2 bay leaves (tajpat)

Pinch of asafetida (hing)

Tomato : 1 medium chopped

1 small zucchini chopped into 1 inch long cubes

6 string beans chopped about 1 inch long

Method:

Wash dal, changing water several times until the water appears clear.

Soak dal in 4 cups of water for 30 minutes or longer.

In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.

When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.

Turn off the heat and wait until steam has stopped before opening.

Mix the dal well. If the dal is thick, add more boiling water to desired thickness.

Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

Seasoning / Popu / Tadka :

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.

After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.

Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.

Combine the vegetables and the dal and mix gently.

Serve with steamed rice, roti, chapathi or any Indian bread.

Machha Besara

Ingredients:

Fish : Rohu or cat fish (2 lb thin steak pieces)
Onion : 1 big sliced
Tomatoes : 2 Medium diced
Potatoes : 1 medium sliced (optional)
Mustard seeds : 50 gms about 10tbsp soaked in water for 2-3 hrs
Garlic : 3 cloves

Ginger : 1 inch
Red chilli powder : 1 tsp

Tumeric powder : 1/2 tsp
Salt to taste

Water : 1 1/2 cup
Oil : about 5 tbsp
Curd : 1/4 cup
Coriander leaves to garnish

Method:

Grind mustard seeds, ginger and garlic together to a fine paste and keep aside

Wash the fish properly and marinate for 10 - 20 mins with 1/2 tsp chilli, pinch of turmeric and pinch of salt

In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side. Keep aside.

Take another deep bottom wide pan, add oil and heat in medium flame

Add sliced onion, fry until they into golden color

Add potatoes and tomatoes and fry for 3-4 minutes

Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and oil seperates

Now, Add turmeric, salt and chilli powder

Now, Add water and cover the pan for the water to simmer

Now, Add curd and let it simmer for 2-3 minutes.

Now, Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other( separately ).

Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy with your family and friends.

Easy method to make Chena poda

Ingredients:

Milk : 1 1/2 ltrs

Sugar : 1/4 cup

Cardamom powder : 1 tsp

Bombay ravva : 2 tsp

Baking powder : 1 tsp

Raisins ( chopped ) : 2 tsp

Cashew ( chopped ) : 2 tsp

Pistachio ( chopped ) : 1 tsp

Ghee / Butter for greasing

Method :

Making panner:

Boil the milk in a heavy bottom pan in medium heat. Stir in between to prevent from sticking it to the bottom.

As the milk boils, gradually add the lime juice and stir. You will notice that the milk gets curdled into white solids and whey gets separated now turn off the heat.

Strain the curdled milk through a sieve lined with cheese cloth or a piece of muslin cloth.

Press the chena to take out the whey. Now the chena would be very hot. Run cold water through the chena. It helps to remove the smell of lime juice from the chena as well as prevent the chena from getting hard.

Tie the chana in the muslin cloth and hang it for 15-20 min, so that the water drains out.

But make sure you do not drain it for too long and the chena does not get too dry. It should be moist enough to knead it smoothly.

Now a take cake mould ( baking tray ), apply ghee to it.

Now take a bowl add all ingredients ( expect milk as we made panner with milk ) to panner and combine well.

Add this mixture to cake mould and cover it with butter paper.

Keep this in Oven at 175 degrees for 45 minutes.

Insert a toothpick or a knife at the center of the baked chena, if it comes out clean then your chena poda is done. If you found sticky chena mixture on the toothpick or knife then bake it for some more time.

Let it cool down, take it out on a plate, cut into slices and serve.

cook Fish Kebabs in less time

Ingredients:

Fish (boneless): 1/2 kg

All spices powder: 1 tsp

Cumin seeds : 1 tsp

Chilli powder: 1 tsp

Turmeric : 1/4 tsp

Salt : 1 tsp or as per taste

Ginger garlic paste: 1 tsp

Gram flour (roasted) : 1 tbsp

Coriander leaves: 1 tsp (chopped)

Green chillies: 4 -6 (chopped)

Onion : 2 tbsp ( chopped  )

Egg white : 1

Method:

Grind all ingredients ( except Fish, Egg ) into smooth paste and keep a side

Boil and mash fish

Take a bowl, add mashed fish, egg and Ingredients paste and combine well.

 Make kabab shapes and shallow fry.

Enjoy fish Kebabs with ketchup or chutney.

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Best Way to Cook Mutton Kheema Cutlets

Ingredients:

To pressure cook

Minced meat (goat) :- 250 gms
Water :- 1 cup
Turmeric powder :- 1/2 tsp
Salt :- 1 tsp

For the cutlet base:

Potato :- 1 large boiled and mashed
Green chilli :- 5-6 nos finely minced
Fennel seeds :- 2 tsp powdered
Salt as required

Coating :

Egg :- 2 large, beated
Breadcrumbs :- as required (approx  1 1/2 cup)

Method:

Pressure cook the meat with water, turmeric and salt for 4-5 whistles or until well cooked. Once the pressure settles down, open the lid and check it the water has evaporated else strain it you can use that water a stock to soup or cook further until all the water is evaporated.  Keep aside and let this cool down.

Boil and cook the potatoes. mash and keep aside. To this add the minced green chilli, fennel powder and salt. Taste to check for spice and salt

Now add the cooked meat to this and prepare dumplings or balls and flatten it. Arrange them on a plate,  refrigerate them for 2 to 4 hours.

Just before frying them, take them outside and let it come down to room temperature.

Once its ready drip each dumpling in egg wash and roll on breadcrumbs, tap the excess and arrange on a plate, repeat this to all the dumplings

Heat oil as required to shallow  fry and fry each side for 2 minutes and flip to fry the other side

Enjoy Kheema cutlets. 

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Cauliflower Pulao

Ingredients:

Cauliflower florets: 2 cups
Green cardamoms: 6
Cinnamon stick: 2"
Green peas: 4 tbsp
Cinnamon powder: 1 tsp
Coriander leaves: 2 tbsp ( chopped )
Basmati rice: 1 cup
Cloves: 6
Sweet corn: 4 tblsp
Onion: 1 big ( sliced )
Coriander powder: 1 tsp
salt to taste
Clove powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Coconut milk: 3 tsp
Ghee: 4 tbsp
Warm water: 2 cups

Method:

Clean, wash and soak the rice for about 30 minutes. Drain and keep aside.

Heat up ghee in a thick bottomed pot over a medium heat.

Add in cardamoms, cloves and cinnamon, fry for half a minute.

Add sliced onions and fry until it truns to brown.

Add coriander powder and fry for one minute.

Add cinnamon powder, clove powder and red chilli powder and fry for a minute.

Mix in drained rice, cauliflower florets, green peas, sweet corn and salt. fry for 2 - 3 minutes.

Add coconut milk and warm water and bring to boil.

Cover the pot tightly, and simmer it for 10 minutes minutes without lifting the lid or till done.

Take off from the heat.

Garnish with chopped coriander leaves.

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Chicken rolls

Ingredients: 

Chicken: 250 gms Boneless without skin cut in small pieces

Tandoori masala: 1 1/2 tbsp

Salt: to taste

Chilli powder: 2 tsp

Turmeric: 1 tsp

Ginger garlic Paste: 1 tbsp

Onion: 2 medium thinly sliced (long)

Lime juice: 1 tbsp

Coriander Leaves: Finely chopped for garnishing

Chat masala: for garnishing (Opt)

Butter: 1/2 tsp

For Roll: 1 Cup maida

Hot water for kneading

Oil to cook

Directions: 

First we prepare the marinate for the chicken. Mix Tandoori masala, Salt, Chilli powder, Turmeric, ginger garlic paste. Add this mixture to chicken and mix well. Cover and set aside in refrigerator to marinate for min 2 hours.

In a cooker or kadhai heat oil, when hot add the marinated chicken and let it cook covered for 10 mins. (Boneless pieces cook faster do not over cook)Keep stirring to avoid burning, if it sticks to kadhai sprinkle little water.

When cooked remove from heat and add butter, and set aside to cool.

For the roll: mix all ingredients and knead a soft dough. Roll out flat rounds using a rolling pin and cook on tawa (griddle) using oil

Assemble: To assemble, mix onion and lime juice spread about one tbsp of this mix on to the roll, then add the chicken, garnish with coriander leaves and Chat masala(opt). Your Chicken roll is ready to be served hot

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Chicken Butter Masala

Ingredients :

Chicken : 1/2 kg(Boneless), Cut into pieces of your choice
Butter: 100 gms or 1 stick
Oil: 4 tbsp
Cashew nut : 12-14
Milk: 1 cup
Dried kasoori methi leaves: 1/2 tbsp
Honey/sugar: 2 tbsp
Green chilli : 3
Onion: 1 medium
Garlic paste : 2 tbsp
Ginger paste : 2tbsp
Tomato paste : 1 cup
Coriander powder : 1 tbsp
Turmeric powder : 1tbsp
Garam masala powder : 1tbsp
Tomato Ketchup: 2tbsp  (Optional)
Green cardamom : 2
Cloves: 2
Bay leaves : 2
Cinnamon sticks : 1/2 inch
Cumin seeds : 1 tbsp
Asafetida (heeng) : 1 pinch
Salt : As per taste

Method:

Marinate Chicken with salt, turmeric powder and chilli powder, 1/2 tbsp each for one hour. Take 2 tbsp oil in a pan, heat it and deep fry our marinated chicken pieces at a medium- low flame. Keep them aside.

Now, lets work with our spices:

1. Make fine paste of cashew nuts and green chilli with milk. Keep aside.

2. Make paste of onion.

3.Heat 2 tbsp oil in a pan and add 1/2 stick butter when oil gets heated. Turn the flame to medium -low.

4.Add cumin seeds, bay leaves, cinnamon stick, cardamons, cloves, and asafetida.

5.Add onion, ginger-garlic paste and fry them till the onion turns to golden brown.

6.Add tomato puree. At a low flame, cook it till it starts separating oil.

7.Add kasoori methi powder and mix it well.

8. Add chicken at this time and wrap them in spices.

9.Now add the cashew paste and stir it. Cook it for another 3-4 min at a low flame. Keep stirring it in between.

10. Add rest of the milk. Keep stirring. Add honey/sugar.

11. If required, you can add water at this time. But it tastes better with thick paste.

12.Your Chicken Butter Masala is ready... Garnish with green coriander leaves and serve with Naan or Plain rice or Fried rice or Paratha. 

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Easy method to prepare Paneer Chicken Masala

Ingredients:

Chicken - 1/4 kg

Salt to taste

Turmeric powder a pinch

Lemon juice - 1 tsp

For the Fry:

Paneer - 100 gms

Cheese - 50 gms

Capsicum - 1

medium Ginger Garlic paste - 1 tsp

Onions paste - 1

Tomato paste - 1/2 cup

Chili powder -1 tsp,

Garam masala - 1/2 tsp

Oil - 2 tsp

Salt to taste

Method:

Wash and cut chicken into bite size pieces. Marinate it with Turmeric powder, lemon juice for 1/2 hr.

Heat a non stick pan, add oil, saute ginger garlic paste, followed by onion paste, Fry for couple minutes.

Then add cubed capsicum pieces, fry for a while till the capsicum softens a bit.

Next add the tomato puree, fry for a minute. Once this is done, add chicken marinade, fry well.

Add chili powder, 1 cup water, bring to boil. Then simmer for 4 mins for the chicken to get cooked well.

Once chicken is cooked, add paneer cubes, garam masala, fry for few mins. Just before taking the dish off, garnish with grated cheese and finely coriander leaves. If you wish for the cheese to mix in, saute it, else you can serve as such.

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Easy methods to cook Palak Panner ( two methods )

Method with Boiling Palak ( Spinach )

Ingredients:

250 gms paneer (cubed and lightly fried till brown in a tsp of ghee)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 ½-2 tbsp ghee (clarified butter)

1 tsp cumin seeds

2 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tbsp coriander pwd

2 big juicy tomatoes (blanched in hot water, peeled and pureed)

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp malai (top of milk)

¼ tsp kasuri methi (optional)

Method:

1.  Add ghee in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

2.  Add ginger garlic paste and fry further for 3 minutes. Add red chilli powder and coriander powder and combine well.

3.  Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.

4.  Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.

5. Add malai, garam masala pwd and kasuri methi and mix well.

6. Reduce flame, cover and cook for 2 mts.

7.  Serve hot with rotis or white steamed rice

Method with sautéing Palak:

Ingredients:

Palak/Indian spinach    2 bunches

Onion              1 big

Paneer cubes   1 cup

Tomato            2 small

Green chillies   5 –6 nos.

Turmeric          A pinch

Coriander/dhaniya powder    1 tsp

Kasoori methi   1 pinch

Milk                 1/4 cup

Oil/butter         3 tblsp

Salt                 as needed

Method:

1. Clean the spinach and remove the stem part from the leaf. (Tear off any thick stem part in the middle of the leaves too..) Chop the onion and tomatoes finely.In a pan,heat 1/2 tsp of ghee and fry the items in the To roast and powder table. Add every thing together except cumin seeds and roast. Add cumin seeds lastly as it gets fried in no time. Do not burn anything which will turn the gravy bitter. Keep a side.I powdered this using a hand mortar and pestle in to a fine powder.

2.  In the same pan, add the washed palak leaves and fry till it reduces in volume. The water in the leaves is enough to make it shrink. If you need all few drops of oil while frying. I sautéed  in two batches.Transfer to a plate and cool down.

3. Grind it with the green chillies.

4. Heat the pan and add the oil and fry onions thoroughly till it turns golden brown. Add the turmeric and coriander powder and give it a quick stir in low flame.

5. Add the tomatoes and little salt to make the tomatoes cook fast. Add the kassori methi now,while you crush them in between your palms.

6. When the tomatoes turn mushy,add the ground palak paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the palak gets cooked well.

7. Mean while boil water and add the paneer and switch off the stove and keep covered till use. Drain the paneer and add it to the paalak gravy. Add milk and mix carefully and bring to boil.Add the powdered garam masala.Mix well.

8. Transfer to the serving bowl and serve with hot roti or naan.

Notes:

Make sure not over cook the palak,or you wont get green gravy.Add a pinch of sugar to retain its green while boiling…

 I have avoided using red chilli powder and used green chilli and pepper for spiciness.

You can use cream in place of milk for extra richness. Also curd or sour cream works fine.  I would like to add a dash of lime juice while serving.

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