Capsicum Masala (Shimla Mirch Masala)

Ingredients

Capsicum – 500 gm

Tamarind juice – 2 tsp

Red chilli powder – 1 tsp

Coriander powder – 3 tsp

Sesame powder or til powder – 2 tsp

Dry coconut powder – 2 tsp

Pinch of turmeric and asafetida (hing)

Salt to taste

 

Method

Wash and Cut capsicum in medium size pieces and keep aside. Heat oil in a pan and add cumin seed and asafetida, after 30 seconds add capsicum pieces and cook for fifteen minutes without lid.

In another bowl, take tamarind juice, red chilli powder, coriander powder, turmeric powder, sesame seed powder, dry coconut and salt. Mix all these ingredients well. Add this mixture into the capsicum and cook for five minutes. Serve hot with chapatti or paratha.

Dhania Chicken

Ingredients

Chicken – 1 kg

Onion – 4 large

Ginger Garlic paste – 2 tbl.sp

Fresh coriander leaves and mint leaves – 2 cup

Green chillies – 4

Yoghurt – 250 gm

Coriander powder – 4 tsp

Red chilli powder – ½ tsp

Cumin powder – 1 ½ tsp

Salt to taste

Oil

 

Method

Clean and wash chicken. In another bowl, take half of yoghurt, red chilli powder and salt and mix with chicken pieces. Leave it for marination for fifteen minutes.

In a pan, heat oil, sauté onion till it turns transparent, then add ginger garlic paste and sauté.

Remove the chicken pieces from the masala and add to the cooking mixture and fry on a high flame for five minutes. Add the marinated masala and half of the yoghurt and mix well. Add coriander and mint leaves and mix well. You can even make a paste of corriander and mint leaves and add to the gravy. Cover the lid and let it cook on a low flame till chicken pieces are cooked. Serve hot.

Chicken Kadai

Ingredients

Chicken – 1 kg
Oil – 4 tbl.sp
Sliced onion – ½ cup
Tomatoes – 1 ½ cup
Garlic paste – 1 tbl.sp
Garlic paste – 1 tbl.sp
Fresh coriander leaves – ½ cup
Garam masala powder – 4 tsp
Coriander seeds – 2 tsp
 Red chilli powder – 1 tsp
Bay leaves – 2
Red chillies – 4
Salt as per taste

Method
Clean and wash chicken and cut into small pieces. Make a powder of coriander seed and red chilli. Heat oil in a pan, add bay leaves, then add sliced onions and fry till golden brown. Add ginger garlic paste and sauté for to minutes on a low flame. Add grinded red chilli powder and tomatoes and sauté. Add chicken pieces, salt and dried chilli powder and mix well. Cook till the chicken becomes tender. Remove from fire, garnish with coriander leaves and onion rings and serve with Naan or Paratha

Punjabi Bhendi Masala

Ingredients
Ladies finger or bhendi – 1 kg
Chopped onions – 2
Ginger paste – ½ tsp
Tomato – 1
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 3 tsp
Cumin seeds – 1 tsp
Coriander leaves – ½ cup
Oil – 3 tbl.sp
Salt as per taste

Method
Wash and dry the ladies finger with a moist cloth and cut into 1 inch pieces. Make a slit in between to fill masala.
Heat oil in a pan and add cumin seeds, then add cut onions and fry till it turns golden brown. Then add tomato pieces, ginger paste and coriander powder and fry for a minute. Then add salt, turmeric powder and red chilli powder and mix well. Fry till the masala leaves out the oil. Add the ladies finger pieces and apply the masala properly. Cook on a low flame, stirring in between. When cooked remove from fire and garnish with coriander leaves.

Malai Mutter Paneer

Ingredients

Cottage cheese or paneer – 1 pkt.

Peas – 2 cups

Onions – 2

Tomato paste – 2 tbl.sp

Ginger garlic paste – 1 tbl.sp

Cream – ½ cup

Chopped coriander – ½ cup

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Cardamom – 3

Cumin seeds – ½ tsp

Broken cashew nuts – ¼ cup

Ghee or butter to fry

Salt as per taste

Oil

Method

Grind onion, ginger garlic paste. Heat 3 tbl.sp of oil and add some cumin seeds, then add the paste and cook for 10 minutes till the water evaporates. Now add the peas, close the lid and cover for five minutes.  Cut paneer in 1 inch cubes and fry till golden brown, Fry broken cashewnuts also in ghee or butter. Add cream to the gravy and cook for fifteen minutes. Now add fried paneer, cashews, chopped coriander leaves and salt. Mix well and cook for 2 minutes and serve.

Nazuk Chicken

Ingredients

Chicken breast – 1 kg

Ginger garlic paste – 2 ½ tbl.sp

Chopped green chillies – 4

Vinegar – 1 tsp

Kasoori methi – 1 tsp

White pepper powder – ½ tsp

Oil – 4 tbl.sp

Gram flour or besan – 6 tsp

Fresh bread crumbs = 2 ½

Soaked saffron -  few strands in one tablespoon of water

Method

Mix ginger garlic paste, green chilies, kasoori methi, coriander leaves, pepper, saffron, vinegar and salt. Clean and wash the chicken and cut into cubes and add to this mixture and mix well. Keep in the refrigerator for about fifteen minutes.

Heat oil in a pan, add gram flour and fry for a minute. Add the chicken and sauté on a low flame till the chickens are half cooked. Add bread crumbs and mix well. Leave it to cool. Skewer the chicken cubes and grill on a electric grill until done. Now dip this cubes in a lightly beaten egg yolk. Grill till the egg coating turns to golden brown. Remove from the skewer and serve hot. Garnish with onion rings.

Chicken Vindaloo

Ingredients

Chicken – 1 kg

Boiled Potato - 3

Cumin seeds – 3 tsp

Whole kashmiri chilli – 12

Turmeric – ½ inch

Cardamom – 2

Garlic – 10

Vinegar – 2 tbl.sp

Ghee or butter – 3 tsp

Coriander leaves – ½ cup

Finely sliced onions – ½

Salt as per taste

Method

Clean and wash chicken and cut into pieces. Make a paste of cumin seed, kashmiri chilli, cardamom and garlic in vinegar.

Fry sliced onions till golden brown and add coriander leaves and masala and fry, frequently stirring in between. Now add meat, turmeric powder and salt. Cover the lid and allow it to cook in its own gravy on a low flame. Keep on stirring in between, so that it does not burn.

Add peeled boiled potatoes, cut into four and allow it to simmer for ten minutes.

Malai Kofta Curry

Ingredients

For making koftas

Boiled potatoes – 250 gm

Chopped carrot – 100 gm

Chopped French beans – 100 gm

Chopped cauliflower – 100 gm

Garam masala – 1 tsp

Chilli powder – 1 tsp

Bread slice – 1

Bread crumbs – 2 tbl.sp

Lemon juice – 1 ½ tsp

Garlic cloves – 8

Ginger – 1 inch

Green chillies – 8 or as per taste

Salt as per taste

Oil for cooking

Ingredients for gravy

Onions – 3

Garam masala – 1 tsp

Tomatoes – 5

Corn flour – 1 tbl.sp

Chili powder – 1 tsp

Sugar – 1 tsp

Butter – 4 tbl.sp

Garlic cloves – 10

Ginger – 1 inch

 Green chillies – 4

Cloves – 4

Cinnamon – 1 inch

For baking

Grated cheese – ½ tbl.sp

Fresh cream – 1 tbl.sp

Method

 

For making kofta

Boil peas, steam cauliflower, carrot, French beans. Mash boiled potatoes and add these vegetables to it to make dough. Soak bread slice in water and remove, squeeze the water and add to the masala, add 1 tbl.sp bread crumbs. Make a paste of garlic, ginger and green chilli and add to the masala along with garam masala, chilli powder, lemon juice and salt and mix well and make round balls. Roll these koftas in the bread crumbs and deep fry in oil till it turns golden brown. Keep aside.

For the gravy

Blanch tomatoes and blend into a puree after peeling off the skin or you can even use tomato puree available in the market. Make a paste of onion by adding little water to it. Make a paste of ginger, garlic and green chilli.

Heat butter; add onions and sauté for five minutes till it turns light brown.  Put cloves, cinnamon, ginger garlic paste and again sauté for two minutes. Then add tomato puree and cook for two minutes, then add corn flour paste, sugar, garam masala, chilli powder, salt and pepper and cook for 5 to 7 minutes.

Put the koftas in a baking dish; pour gravy on top of it and then fresh cream. Sprinkle grated cheese on top and bake for 10 to 15 minutes at 200 degree centigrade till the cheese melts.

Chicken Tikka Masala

Ingredients Chicken – 1 kg Chopped onion – 1 large Chopped garlic – 6 flakes Coriander seeds – 2 tbl.sp Paprika – 2 tbl.sp Cumin powder – 2 tbl.sp Mango powder or amchur powder – 1 tsp Lime juice – 1 Yoghurt – ½ cup Chilli powder – 1 tsp Chicken stock or water oil Salt as per taste Method Clean and wash chicken. Grind all the spices given and mix with chicken. Keep this marinated chicken in the fridge for 24 hours. Heat oil in a frying pan and fry chicken for about five minutes on a high flame. Remove the chicken and keep aside. In the same oil, fry onion and garlic until golden brown, add this chicken with the remaining marinated masala, plus chicken stock or water and more spices if you need. Simmer until the chicken is cooked, and the gravy becomes thick. Serve with Naan.

Cauliflower Manchurian (Gobi manchurian)

Ingredients

Cauliflower – 500 gm

Chopped spring onion – 1 small bunch

Chopped ginger – 2 tsp

chopped garlic – 1 tsp

Maida or white flour – ¼ cup

Corn flour powder – 3 tbl.sp

Whole red chillies – 2

Red chilli powder – ¼ tsp

Oil -3 tbl.sp

Water – 1 ½ cup

Milk – 1 tbl.sp

 

 

Method

Wash and cut cauliflower and boil in water to which a tablespoon of milk has been added. Cook for 3 to 4 minutes. Drain and dry florets on a clean cloth. Make a batter of flour and 2 tbl.sp corn flour, ¼ tsp of ginger and garlic, red chilli powder and salt. Dip these florets in the batter and deep fry. Remove and keep aside on a absorbent paper.

In the same oil, add remaining ginger and garlic and crushed red chilli and sauté for few minutes. Add salt and spring onions, fry for a minute and then add water and bring it to boil. Take 1 tablespoon corn flour, mix in ¼ cup water till all the lumps are dissolved. Add this mixture gradually to the gravy till the gravy becomes transparent. Add florets and soya sauce. Boil for two to three minutes and serve hot.

Chicken 65

Ingredients

Boneless chicken – 500 gm

Ginger garlic paste – 2 tsp

Chilii powder – 2 tsp

Lime juice – 3 tsp

Curd – 2 tsp

Oil for deep frying

Salt to taste

Food coloring – ½ pinch

Curry leaves – 5 to 6

Chopped onion – ¼ cup

Green chilies – finely chopped

 Lemon slices

Method

Clean and wash chicken. In a bowl, mix all ingredients except oil and mix with chicken pieces and leave for marinating for 5 to 6 hours. Heat oil in a pan, and deep fry these pieces till golden brown. Place on absorbent paper to remove excess oil. Garnish with lightly sautéed sliced onions, green chilies, curry leaves and lime slices. This taste well with chapati.

Cauliflower Masala (Gobi Musallam)

Ingrendients

Cauliflower – 500 gm

Grated onion – 1 cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato puree – ½ cup

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – 1 tsp

Oil – 2 tsp

Salt to taste

Coriander leaves – ¼ cup

Method

Cut cauliflower into florets. Wash and boil in salted water with 1 tsp turmeric powder. Remove when half cooked.

Heat oil in a deep frying pan, add grated onion and fry till golden brown. Add ginger garlic paste, cumin powder, turmeric powder, garam masala powder and salt. Fry for half minute and add tomato puree. Cook til all the oil leaves the masala. Then add cauliflower florets and cook for 10 minutes. Garnish with chopped coriander leaves and serve hot with chapatti.

Baked Chicken With Cheese

Ingredients

Boneless chicken – ½ kg

Green peas – 150 gm

Hopped mushroom – 100 gms

Chopped beans – 50 gms

Grated carrot – 50 gms

White flour or maida – 100 gms

Tomato puree – 1 cup

Grated Mozzarella cheese – 200 gms

Chopped garlic – 7 to 8

Green chillies – 6

Coriander leaves – ½ cup

Parsley leaves – ½ cup

Method

Wash all the vegetables and chop or grate it. Mix these vegetables with boneless chicken and 1 tsp salt. Then add tomato puree, coriander leaves, parsley leaves and white sauce. Take a baking bowl, grease it with 1 tsp butter. Spread these ingredients and cover it completely with grated cheese. Bake it at 120 centigrade for 20 to 25 minutes. Don’t remove it immediately. After 10 minutes remove from the oven and serve.

Potato Capsicum Curry

Ingredients
Potatoes – 1 kg
Green capsium – 350 gm
Onions – 2 small
Cumin seed – 1 tsp
Fenugreek seed – ½ tsp
Crushed garlic – 1 tsp
Turmeri powder – 1 tsp
Red chilli powder – 1 tsp
Fenily chopped tomatoes – 2
Corriander leaves – ½ cup
Oil – 1 tbl.sp
Salt to taste

Method

Heat oil in a pan and fry onions till light golden brown, then add fenugreek and cumin seeds and stir for one minute. Add crushed garlic, turmeric powder, red chilli powder and salt and stir for few minutes. Put chopped potatoes, green pepper and simmer in a covered pan on a low heat. After five minutes, add chopped tomatoes and cook till both potatoes and peppers become tender. Remove from fire and garnish with coriander leaves and serve.

Baigan Ka Bharta

Ingredients

Eggplant or baigan – 1 medium sized

Chopped onion – 1

Chopped tomato – 1

Chopped green chilli – 1

Garam masala powder – ½ tsp

Turmeric powder – ½ tsp

Oil – 3 tbl.sp

Coriander leaves – ½ cup

Salt as per taste

Method

Apply oil on egg plant and roast it on a gas burner on a medium flame.

Keep on turning it till fully roasted. Once done, immersed in a bowl of water. Peel the skin and mash the flesh. Take a deep frying pan, heat oil, and then add green chilli and onion, fry onions till light golden brown. Add salt, turmeric powder, garam masala powder and mashed baigan. Mix well and cook for five to seven minutes over medium heat and garnish with green coriander leaves and serve hot.

Grilled Chicken Recipe

Ingredients

Boneless chiken – 500 gm

Ginger garlic paste – 1 tbl.sp

Red chilli powder – ½ tsp

Vegetable oil – 2 tbl.sp

Lemon juice – 3 tbl.sp

Garam masala – 1 tsp

Ground cumin – 1 tsp

Yoghurt – 2 tbl.sp

Salt as per taste

Method

Make a slit in the chicken pieces. In a bowl, take all the given ingredients except oil, make a paste of it with little water and rub over the chicken pieces. Leave it for marinating for eight to ten hours or more. Cover the container with plastic wrap, so that all the juice doesn’t dry out.

Remove from the fridge and grill the chicken on a medium heat for half an hour until it is tender. Keep on turning it occasionally.

Balti Chicken

Balti chicken is very much in demand in UK. This dish is actually originated from the Northen Pakistan and this term “Balti” refers to the cooking vessel in which the food is made and served. It is a round heavy iron bottom pot with two handles. This dish is very famous for its aromatic spices and is a simple delicious rich and flavourful.

Ingredients
Boneless chicken – ½ kg cut into 2 inch size pieces
Chopped onion – 1 large
Ginger garlic paste – ½ tbl.sp
Yoghurt – 1 cup
Tomato paste – 2 tbl.sp
Cumin seed – 1 tsp
Crushed cardamom – 3
Cinnamon stick – 2 inch
Black pepper corn – 6
Garam masala – 1 tbl.sp
Cream – ½ cup
Almond – 8 ( skinned and powdered)
Red chilli powder – ½ tbl.sp
Oil – 3 tbl.sp
Salt to taste
Coriander leaves – ½ cup

METHOD:

Take a bowl or a deep frying  pan, add yoghurt, ginger, garlic, green chilies, spices (cumin seeds, cardamom pods, black pepper corns, garam masala, cinnamon stick, red chilli powder and salt)mix well and add these to chicken pieces. Marinate it for 5 to 6 hours or more.

Heat oil in a pan, when hot add onions and fry for four to five minutes till slightly brown. Then add chicken pieces and tomato and almond paste and stir well. Don’t add excess marination masala, keep it for later use.

Reduce the flame and cook for 15 minutes or until the chicken is wholly cooked. Add the remaining marination masala and cook for few minutes. In the end add cream and garnish with coriander leaves and sprinkle garam masala. Serve with Naan.

 

Dal Makhani

Ingredients
Whole black gram or urad dal – ½ cup
Rajma or red kidney bean – 2 tbl.sp
Red chilli pd. – 1 tsp
Chopped ginger- 2 inch
Chopped garlic – 6
Chopped onion – 1
Chop tomatoes – 2
Green chilli - 2
Butter – 3 tbl.sp
Cumin seed – 1 tsp
 Oil – 1 tbl.sp
Salt as per taste

Method
Wash and soak whole urad dal and rajma overnight in water. Next day pressure cook it with salt, three cups water and half of the red chilli powder. Cook till it is very soft. Heat oil or butter in a pan, add cumin seeds , when they splutter, add chopped ginger garlic and onion and sauté till golden brown. Then add chopped tomatoes, slit the green chilli and add to it, add the remaining chilli powder and cook till the tomatoes are reduced to a pulp. Add the dal and rajma along with water, then add garam masala and salt. Cook for few minutes and serve hot.

Bihari Mutton Kebab

Ingredients

Mutton – 1 kg

Raw papaya paste – 25 gram

Onion paste – 250 gram

Ginger garlic paste – 1 tbl.sp

Black pepper cpowder – 1 tbl.sp

Mustard oil – 3 tbl.sp

Long sliced onion and green chilli to garnish

Salt and red chilli as per taste.

Method

Mix all the ingredients with mutton pieces and marinate it for ½ to 1 hour. Make kebabs and put in the skewer. Roast in the oven until it turns brown and water dries up. After they are done, remove from the skewers and garnish with green chillies and onion slices.

Palak Paneer (Spinach Cheese Curry)

Palak Paneer is a very tasty North Indian dish, prepared with spinach and cottage cheese. It is very rich, smooth creamy curry recipe, that is sure to keep you satisfied. This curry goes well with Roti, Naan or hot steamed Rice.

Ingredients.

Paneer or cottage cheese – 250 gm

Spinach – 3 bunches

Ghee or butter = 2 tbl.sp

Chopped Onions – 2

Cumin seeds – 1 tsp

Green chillies – 2

Ginger garlic paste – 2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tbl.sp

Tomato puree – 2 tbl.sp or 2 big big tomatoes

Water – 1 cup

Garam masala – ½ tsp

Salt as per taste

Cream – 1 tbl.sp

Kasuri methi (optional)- ¼ tsp

Method

Chop onions finely. Blanch spinach in hot water for 2 minutes and then make a paste of it. Use this hot water for gravy. Light fry paneer in oil till golden brown. You can make tomato puree by blanching in hot water, peel the skin and make a paste of it.

Add ghee or oil  in a deep frying pan and add cumin seeds and let them splutter. Add onions and green chillies and fry till light brown. Add ginger garlic paste and fry for 2 to 3 mintues. Then add red chili powder and coriander powder and mix well. Add tomato paste and cook for 5 minutes on medium heat. Add spinach paste and cook for more 5 minutes. Add fried cubes and mix lightly. Cover and cook for few minutes. Then add spinach water, salt, garam masala, cream and kasuri methi and mix well. Cook on a low flame for 2 to 3 minutes. Serve hot

Andhra Chilli Chicken

Ingredients

Chicken – 1 kg

Whole red chilli – 8

Ginger – 2 inch

Garlic – 8 flakes

Salt as per taste

Lemon – 2

Curry leaves – 8

Rice – 2 tbl.sp

Yoghurt – ½ cup

Oil – ¼ cup

Maida (white flour) – ¼ cup

Chopped coriander leaves – ½ cup

Method

Make four pieces of chicken and cut four to five inch deep slit on the chicken pieces. Apply salt and two tablespoon of lemon juice and leave for marinating for half an hour. Make a paste of ginger, garlic, curry leaves, red chilli and rice and add lemon juice and yoghurt to it. Mix well to make a smooth consistency. Add salt to taste. Apply this paste to the chicken and leave to marinate for four to five hours preferably in the refrigerator. Heat oil in a pan, roll this marinated chicken in the maida or white flour and fry it, turning the chicken pieces frequently for uniform cooking. Cook on a low flame. When half cooked, remove the chicken pieces on a shallow pan, sprinkle coriander leaves, add 1/4^th cup water and close the lid and cook for few minutes till the chicken is wholly cooked

Aloo Tikki

Ingredients

Potato – 4 large

Chopped green chillies – 3

Red chilli powder – ½ tbl.sp

Fresh coriander leaves – ½ cup

Rock salt  to taste

Asafoetida – 1 pinch

Ghee or oil to fry

Method

Boil potatoes, peel and mash till there are no lumps. Add green chillies, rock salt, asafoetida, coriander leaves, red chilli powder to the boiled mashed potatoes and mix well. Make small round flat balls. In a pan, heat oil and shallow fry this tikkis on both the sides till golden brown. Place on an absorbent paper. Serve with mint chutney or pickle.

Aloo Gobi Curry ( Potato Cauliflower Gravy)

Ingredients

Cauliflower in florets- 1
Tomatoes, diced- 2
Coriander seed, ground – 1 tsp
Turmeric- ½ tsp
Brown sugar- 1 tsp
Salt as per taste
Coriander leaves – ½ cup

Minced Hot green chilies - 2
Ginger  (1/2”) ½ inch chopped

Garam masala  pd – ½  tsp
Ghee or oil – 4 tbl.sp
Potatoes, diced – 3

Panch phoron – 2 tsp

Panch phoron recipe – This powder is used in most of the dish, all the ingredients given should be taken in equal quantity, make  powder of it and store in airtight container for future use.

Nigella seeds or kalonji – 1 tbl.sp (It is also called onion seeds)

Black mustard seeds – 1 tbl.sp

Fenugreek seeds – 1 tbl.sp

Cumin seeds – 1 tbl.sp

Fennel seeds – 1 tbl.sp

Method

Heat oil in a pan, add to it ginger, green chilies, panch phoron, fry till they start to pop and then add potatoes and cauliflower. Fry for five minutes. Then add tomatoes, coriander, turmeric, garam masala, sugar, salt and half of coriander leaves. Mix well, cover and heat for 15 minutes on a low flame. Keep on stirring in between, add little water if needed. When cooked remove from fire and garnish with coriander leaves.