Recipe- Palak Paneer Ingredients 1 kg spinach 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter) 1 tsp cumin seed 3 to 4 bay leaf 4 tomatoes (blanched in hot water, peeled and pureed) 2 onions 1 inch piece of ginger 7-8 garlic flakes 2 green chili Pinch of sugar granules 1/2 tsp salt 1/2 tsp RR turmeric powder 3/4 tsp RR red chili powder 1/2 tsp RR dhania powder 3/4 tsp RR garam masala 3/4 tsp dry mango powder 3 tsp oil 1 tsp butter 1 tsp fresh cream Instructions Remove spinach leaves from stem and wash leaves well. Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 10-15 minutes. Switch of the heat and let the spinach cool down. Blend the spinach mixer in a blender and make a thick spinach paste. Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed and bay leaves. When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like RR turmeric powder, RR red chili powder, RR dhania powder, RR garam masala and dry mango powder; let it cook further for another 5 minute. Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute. Take it out in a serving bowl and garnish with fresh cream. Serve hot with rotis or steamed rice.
Indian Butter Chicken Ingredients 300 gms Chicken boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp RR red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 2 tblsp Butter 2 tsp RR garlic paste 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp RR red chilly powder 1 tsp Salt 6 or 1/2 kg Tomato 10 Cashewnuts 1 Big tblsp Tomato Ketchup 1/2 tsp Sugar 1/4 cup Water 1/2 cup milk 2 tblsp Cream 1/4 tsp RR garam masala 1 tsp fenugreek crushed Finely chopped coriander leaves Instructions In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs Blanch, peel and puree the tomatoes. Keep aside. Soak the cashew nuts for 2 - 3 hrs in hot water and then strain and grind the cashew nuts into a fine paste. For the curry heat the pan and add butter and immediately add the RR garlic paste. Now add the sliced green chilly. Also add cumin powder, RR red chilly powder and salt. Add 1 tblspn water and mix well. Add the tomato puree and cook till the gravy leaves the side. Lower the flame and add the cashew nut paste and stir constantly. Now add the tomato ketchup, sugar and 1/4 cup water. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside. Once the gravy comes to a boil add the chicken pieces. And cook for a minute. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well Now add the RR garam masala and crushed fenugreek leaves. Mix well. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in Note: 1. Milk should be at room temperature before adding to the gravy. 2. Add milk and cream at low flame only. 3. Add the RR garam masala only at the end.
Paneer Kofta Ingredients For Koftas: 250 gms Cottage Cheese (Paneer) 3 Potato (Aloo) 1/2 tsp RR Red Chili Powder (Lal Mirchi) 1/4 tsp RR Garam Masala 3 tblsp Cornflour Oil for frying For Gravy 4 Onion (Pyaj) 4 Tomato (Tamatar) Coriander Leaves (Dhania Patta) 1/2 cup Curd (Dahi) 1/2 cup Cashewnut (Kaju) Powder 1/2 tsp Cumin Seed (Jeera) 1/2 tsp Salt 1/2 tsp RR Red Chili Powder (Lal Mirchi) 1/4 tsp RR Turmeric Powder(Haldi) 1/4 tsp RR Garam Masala 1 Bay Leaf (Tej Patta) 2 tblsp Clarified Butter (Ghee) Instructions Boil potatoes and peel them. Grate paneer and potatoes. Add salt, RR red chilli powder, RR garam masala, cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the oil till brown in colour. Grind onion and tomatoes together. Chop coriander leaves very finely. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring continously. When it leaves oil add curd, cashew nut powder, salt, RR red chilli powder, RR turmeric powder, RR garam masala. Stir it continuously for a minute. Then add 2 cup of water. Put on the lid and simmer for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.
Hyderabadi Dum Mutton Biryani Ingredients 1/2 kg - Mutton big pieces with bones (preferably Indian Mutton) 1/2 kg - Basmati Rice (soaked in water for 1/2 hour) 150 gm - Onions cut into thin slices 4 to 5 - Tez patta (bay leaves) 5 to 6 - Lavang (cloves) 1 tsp - Jhajeera 3 - Cinnamon sticks (Dal Chinni) 4 - Kali mirchi (Sabuth) 2 - Elaichi (Big) 1 bunch - Pudina (Mint Leaves) chopped 100 - Cashew nuts (optional) 2 tbsp - Milk 1/4 tsp - Kesar colour 1.5 cups - Ghee Add to Mutton: 2 tbsp - Ginger Garlic paste 1 tsp - Shajeera powder 1 tsp - RR Cinnamon powder Salt according to taste 1/2 tsp - RR Red Chilli powder 1 tsp - RR Turmeric powder 2 tbsp - RR Dhania powder 2 tbsp - Green chilli paste 2 tsp - RR Jeera powder 1/5 cups - Curds thick 1 bunch - Fresh coriander chopped finely Mix well so that all Mutton pieces are well coated and let it marinate for 1 to 2 hours. Instructions Marination (for 1 to 2 hours) Wash mutton pieces and put in an earthen pot or heavy bottom vessel. Preparation: Step 1: Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Step 2 - Heat ghee in a heavy bottom vessel and add tez patta, lavang, elaichi (cardamom big ones), sabuth kali mirchi, cinnamon sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stirring for every few minutes. Meantime, cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice. Step 3 - When the mutton is almost done, take out the cooked mutton in a plate. Rice and mutton layers: Put some mutton mixture in the same bowl in which the mutton was cooked. Add to this some half boiled rice and spread evenly. Sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top. Continue the process for all the layers till the rice and mutton is over. Add the fried crisp brown onions from top. Step 4: Immediately after the above procedure, cook biryani on slow flame for the dum flavour. Keep the lid tightly closed for 10 to 15 mins or till you think the rice is cooked. Serve with curd raita, fresh green salad and boiled eggs (cut into halves).
