Sunday, November 2, 2014

Paneer Butter Masala

250 gm Paneer/Tofu  (Cut into 1 inch cube). Should be defrosted if frozen are used. 
2 tbsp Ginger Garlic paste
2 medium Onions. Chop roughly and grind to make paste.
2 large Tomatoes. Boil for 3-4 min. peel of the skin and grind to make puree.
8-10 cashew nuts soaked in water/milk for 20 mins. Grind with little water/milk to make smooth paste.
1 bay leaf(tejpatta)  -- THIS IS OPTIONAL.
1/2 cup milk(full fat goes great and you can also use fat free).
3-4 green chilies sleeted vertically.
1 tbsp  dry fenugreek leaves(kasturi methi)
2 tsp kashmiri red chili powder
1 tsp garam masala
Pinch of Turmeric
Pinch of Cumin Powder  -- THIS IS OPTIONAL.
Pinch of Coriander Powder  -- THIS IS OPTIONAL.
2 tbsp fresh cream
2 tbsp butter
2 tbsp oil
Salt to taste.

1) Heat oil+butter in non stick pan. add tejpatta heat for a while (roughly 10 seconds).
2) Add sleeted chilies and fry them for 5-10 secs. Then add onion and ginger garlic paste to it. cook on medium flame till mixture turns light golden brown. 
3) Add cashew paste and stir saute till masala(puree) start releasing the oil on edges.
4) Add tomato puree and cook them  till masala(puree) start releasing the oil on edges.
5) Add garam masala, turmeric powder, chili powder, Coriander Powder, Cumin Powder. Mix them well and cook for 1-2 minutes on low flame. 
6) Add kasturi methi and cook for another 1/2 minute. You can smell the aroma after adding kasturi methi to know when its ready. 
7) Add 1/2 cup milk with 1/2 cup water mixture. cook for 3-4 min till oil starts seprating the mixture.
8) Add paneer cube and cook till the consistency of gravy reaches to your desire.

9) Add fresh cream . Stir well. 
10) Garnish with chopped coriander or grated paneer.

Wednesday, August 20, 2014

Tofu Stir Fry


100 gram Tofu
1/2 cup diced capsicum
1/2 cup diced cabbage
1 cup diced carrots
1 cup chopped bean greens
2 cloves of grated/finely chopped garlic 
1/2 cup soya sauce
salt to taste
freshly ground black pepper to taste

-you can also add other vegetables of your choice like diced mushroom, baby corns, broccoli, etc. 

1) Squeeze out water from block of tofu. Then place the block in between kitchen towel or tissue paper and place anything on top of it for removing excess water. Change the paper once it gets wets. This well help the tofu to season well and absorb sauce. 

2) After 15 mins, season the tofu block with salt and pepper to taste. and then cut them into 1/2 inch even cubes.

3) Heat 1 tbsp oil in pan . once hot, add tofu cubes and cook on low to medium flame . Flip occasionally.

4) Fry till crisp nicer golden brown. Then add 1 tbsp soya sauce, flip for half minute and remove from flame.

5) Add 1tbsp of oil in pan, add bean greens and fry for 1 min on medium flame.
6) Add carrots, grated/finely chopped garlic. fry for another 1 min again.

7) Add diced capsicum,cabbage and fry for one more minute. season with salt and pepper to taste.

8) Then add soya sauce and finely tofu. garnish with chopped green onions or scallions. 
Goes great with choice of fried rice.

Sunday, August 10, 2014

Stuffed Capsicum

4 capsicum
1 tbsp oil/butter

Boiled potatoes mashed with peeper,salt and cheese(optional) to taste.
You can also add choice of spices you want(perry perry ,dried herbs).

Slightly steamed and finely chopped veggies like carrot, flower, beans, green peace, mushroom, baby corn etc. with pepper, salt, chilly powder and chat masala to taste.

Mutton/Chicken Kheema cooked traditionally.

1) Wash and boil the capsicums in water till they are slightly tender. Remove and keep aside to cool and dry. 
2) Once cooled, Cut the top off completely or keep the top 1 inch attached to capsicum. Remove all the seeds and keep aside for stuffing.
3) Fill each capsicum to the top from choice of stuffing. Press down the stuffing while feeling to ensure that they are filled completely.
4) Heat oil/butter in medium pan and spread evenly.  Once hot, add capsicums and fry till they turn golden and wrinkled. Keep flipping occasionally to ensure capsicums are cooked from all sides. 
5) Garnish the top with grated cheese/ coriander/parsley when capsicums are hot.  Serve with jeera rice/ chapatis.

Sunday, July 6, 2014

Chicken Vindaloo

300 gm Chicken (medium pieces)

For Chicken Marinate
1 tsp Freshly Ground Black Pepper
1 tsp Salt
1 tsp Lemon Juice

For Gravy:
1 Large Onion Finely Chopped
5-6 Medium Flakes of Garlic(Grated/Minced)
½ inch Piece of Ginger(Grated/Minced)

1 tbsp Red Wine Vinegar
1 tbsp garam masala

1 tsp paprika
1 tsp Red Chillie Powder
1 tsp Brown Sugar
Salt to Taste
1 tsp Lemon Juice
1 tbsp Tamarind Paste
1 tbsp Butter

1) Marinate Chicken pieces using chicken marinate mentioned above and keep aside for 30-60 mins.
2) Add butter in frying pan and fry chicken pieces. Remove from pan once pieces are nice golden brown.
3) Add ginger and garlic in pan after removing chicken. Then Add chopped onions and saute untill golden brown.
4) Add garam masala, paprika, chilli powder and cook for 2 mins.
5) Add chicken and all remaining ingredients. Cover and cook for 30-40 or chicken is nicely cooked with thick texture in sauce. Garsnish with corriander.
6) Serve with steamed vegetabled and rice.

Prawns Goan Curry


200 gm Prawns(peeled de-veined)
For Curry Masala 
8-9 Dried Red(Kashmiri) Chillies
5 Medium Flakes of Garlic
Small Piece of Ginger ½ Grated Coconut
7-8 Black Pepper Corn
Pinch of Fenugreek(Methi) Seeds
1 tbsp Tamarind Pulp or Dry Tamarind
Pinch of Turmeric
Pinch of Cumin Powder
Pinch of Corriander Powder
2 Green Chillies

For Chaunk(Tadka) & Final Preparation
1 tbsp Refined Oil
1 Onion Finelly Chopped
1 tsp Mustard Seeds
½ Coconut Milk Cup

1) Grind all Masala ingredients mentioned above with little warm water for making smooth paste.
2) Heat oil. Add mustard seeds. Then add all the onions when mustard seeds starts popping and saute the onions till they become golden brown.
3) Add curry paste and some water depending on how thick gravy you want. Add salt to taste once gravy starts sizzling. You can add optional coconut milk here.
4) Add Prawns and cook for another 10-15 mins cooked nicely.
5) Garnish with corriander ,chopped raw mango and chillies.