Posts Tagged ‘indian recipes’

Achaariya Paneer

Achaariya Paneer

Aditya Bal learns how to make achaari paneer from Chef A K Sen, corporate chef of the Madhya Pradesh state tourism development corporation.
Ingredients :
:-> 1 cup sliced paneer
:-> 2 Tbsp butter
:-> 1 tsp zeera (cumin)
:-> 2 dried red chillies
:-> 2 onions, sliced and sauteed
:-> 1 capsicum, sliced
:-> 1/2 red bell pepper, sliced
:-> 1/2 tsp red chilli powder
:-> A pinch of turmeric powder
:-> Salt, to taste
:-> 1 tsp dhaniya powder
:-> 1 Tbsp pickle masala
:-> 1/2 Tbsp garam masla

For garnishing:
:-> Grated paneer
:-> Chopped spring onion greens
:-> Chopped coriander leaves
:-> Ginger, julienne
Achaariya Paneer
Method

:-> In a pan add butter. Once it melts, add zeera and dried red chillies.

:-> Add sliced paneer. Saute for 1 minutes.

:-> Now add onions, capsicum, red bell peppers. Saute for 2-3 minutes.

:-> Now add red chilli powder, turmeric, salt and dhaniya powder. Toss.

:-> Add the pickle masala, garam masla. Mix well.

:-> Garnish with grated paneer, sliced ginger or/and chopped coriander leaves & spring onion greens.

Fresh Methi Chicken

Fresh Methi Chicken

Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.
Ingredients:
=> 1 1/2 lb (around 3/4 kg) boneless chicken – cut into medium sized pieces
=> 1 medium sized onions – finely chopped
=> 2 medium sized tomatoes – finely chopped & grind to a smooth paste
=> 4-5 Tbsp cooking oil
=> 1 tsp shahi jeera (black cumin seeds)
=> 10-12 fresh curry leaves
=> Salt to taste
=> 1 tsp turmeric (pasupu)
=> 2 1/2 tsp ginger & garlic paste
=> 1 1/2 tsp cumin powder
=> 1 1/2 tsp coriander powder
=> 3 tsp red chilli powder (adjust according to your taste)
=> 1 cup of water (add more if required)
=> 2 Tbsp yoghurt – whisk it with a fork smoothly and set aside
=> 2 cups fresh methi leaves (fenugreek leaves) – (roughly chopped)
=> 2 tsp garam masala powder
=> 2 Tbsp or few freshly chopped coriander leaves for garnish

Fresh Methi Chicken
Method :

=> In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

=> Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

=> Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

=> Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

=> Add tomato paste, water and bring it to boil on high flame.

=> When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 – 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.

=> Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.

=> Lower the flame and allow to cook uncovered for 5 minutes.

=> Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

=> Garnish with freshly chopped coriander leaves.

=> Serve hot with steamed basmati rice, rotis or naan.

Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha.
Ingredients:
=> 500 gm chicken
=> 10 Tbsp ginger garlic paste
=> Salt to taste
=> Juice of 2 lemons
=> 1 1/2 Tbsp coriander powder
=> 1 1/2 Tbsp cumin powder
=> 1 Tbsp red chilli powder
=> 1 Tbsp chaat masala
=> 1 Tbsp anardana powder
=> 1 Tbsp garam masala powder
=> 1 Tbsp yellow chilli powder
=> 1 cup chickpeas (chana)
=> 1 bay leaf
=> 1 Tbsp turmeric powder
=> 1 cup ghee
=> 1/2 cup oil
=> 1 1/2 Tbsp cumin seeds
=> 200 gm onions, chopped
=> 1 1/2 Tbsp whole garam masala
=> 150 gm tomatoes
=> 4 Tbsp ginger, chopped
=> 6-8 green chillies
=> 3/4 cup yogurt
=> 1 bunch mint
=> 1/2 cup fresh cream
=> 50 gm fresh coriander (for garnish)
=> 4 Tbsp pickled onions (for garnish)
For ajwaini parantha:
=> 3/4 cup refined flour (maida)
=> 1 Tbsp carom seeds (ajwain)
=> Salt to taste
=> Oil, for kneading
Method :
=> Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.
=> Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.
=> Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.
=> Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.
=> Once the onions are gold brown add the remaining ginger garlic paste.
=> Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.
=> Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.
=> Add some yoghurt, mint and cook again for a while. Finish with adding the chicken and the cream.
=> Garnish with coriander and sliced pickle onions.
For ajwaini parantha:
=> Make dough with the maida, carom seeds, salt, oil and little water as required.
=> Make dumpling, roll as a flat bread and cook it on a tawa.
=> Garnish with the fresh herbs.