Saturday 17 October 2015

Kalakand- Kalakand with Milk and Paneer-Indian Sweets Recipe

Preparation Time-60 minutes
Serving-8
Ingredients:
  • Whole Milk-1 liter
  • Paneer/Indian Cottage cheese-200 gms
  • Sugar-100 gms
  • Cardamom powder-1/2 tsp
  • Chopped pistachio-12 to 15
  • Chopped almond-8 to 10
  • Ghee/butter-1 tbsp
Method:
  • Grate the paneer and keep it aside for further use.
  • Boil the milk on low-medium flame till it is reduced to 1/3 of the original quantity, keep stirring in between.
  • Once the milk has reduced to 1/3 of it's original quantity, add sugar and 1/4 tsp of cardamom powder.
  • Add grated paneer once the sugar has dissolved completely.
  • Reduce the flame to low-medium and boil it for 3-4 minutes, keep stirring.
  • Reduce the flame to low and boil for another 3-4 minutes, keep stirring.
  • Check if mixture has dried a little (do not make it too dry), if yes, turn off the flame.
  • Grease a plate with ghee and pour the mixture into the greased plate, level it properly.
  • Sprinkle remaining cardamom powder, chopped pistachio and almonds.
  • Allow it to cool down for 30 minutes and put it in the refrigerator for 15-20 minutes to set.
  • Cut it as per in shapes of your choice, ready to serve.
    *Storage tip-keep refrigerated and consume within 3-4 days.
                                          
                                       

Tuesday 13 October 2015

Dahi Aloo ki Sabzi- Potato with yoghurt-Easy and Quick Potato Curry

Preparation time-15 minutes
Serving-4
Ingredients:
  • Boiled potato-400 gm
  • Curd-200 gm
  • Chopped garlic-12 to 14 cloves
  • Chopped green chilli-2 to 3
  • Bay leaves-2 to 3
  • Dry red chilli-2
  • Cuim seeds-1/3 tsp
  • Mustard seeds-1/3 tsp
  • Kalonji /onion seeds/nigella seeds-1/3 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/2 tsp
  • Chopped coriander leaves
  • Cooking oil-2 tbsp
  • Salt to taste
Method:
  • Add curd in the boiled potato and mix it properly, keep it aside.
  • Heat a pan, add cooking oil and let it heat.
  • Add dry red chilli , bay leaves, cumin seeds, mustard seeds and nigella seeds.
  • Fry it on low- medium flame  for few seconds, keep stirring.
  • Add chopped garlic and fry it for a minute on low flame.
  • Add turmeric powder and red chilli powder, mix it.
  • Turn off the flame and allow the spices to cool down(adding curd in hot spices made result in curdling).
  • Once the spices have cooled down, add the curd mixed potato in the pan and mix it.
  • Turn on the flame, add green chilli, mix it.
  • Cover the pan, cook it on low-medium flame for 3-4 minutes.
  • Add coriander leaves and turn off the flame.
  • Ready to serve with naan, kulcha or paratha etc                                                                                                
                                          

Saturday 10 October 2015

Chicken Masala-Dry Chicken Masala-Onion Chicken Curry

Preparation time-40 minutes
Serving-4
Ingredients:
  • Chicken(washed)-600 gm
  • Chopped onion-3 (large)
  • Chopped tomato-2
  • Chopped garlic-10 to 12 cloves
  • Ginger paste-1 tbsp
  • Cumin seeds-1 tsp
  • Dry red chilli-2
  • Bay leaves-2
  • Black cardamom-1
  • Green cardamom-2
  • Cinnamon stick-1 inch
  • Cloves (lavang)-3 to 4
  • Mace (javitri)-1
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Mustard oil/any cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves
Method:
  • Heat a pan, add cooking oil and let it heat.
  • Add all the whole spices and fry it for few seconds on medium flame.
  • Add chopped garlic, fry it for a minute on medium flame.
  • Add chopped onions and fry it on medium flame for 4-5 minutes (cover the pan).
  • Add ginger paste, mix it and fry it on medium flame for 2 minutes.
  • Add turmeric powder and red chilli powder,mix it and cook it on low flame for a minute.
  • Add chicken, increase the flame to high and mix the chicken with fried onions and spices.
  • Add salt to taste, mix it, cover the pan and cook it on medium flame for 8-10 minutes (keep stirring in between).
  • Add coriander powder, cumin powder, black pepper powder and mix it properly.
  • Cover the pan and cook it on low-medium flame for 5 minutes.
  • Add chopped tomato, mix it, cover the pan and cook it on low-medium flame for 3-4 minutes.
  • Add garam masala powder, mix it, cover the pan and cook it on low flame for 5-6 minutes.
  • Add fresh coriander leaves and turn off the flame.
  • Ready to serve with paratha, naan, kulcha etc.
                          
                                           

Wednesday 7 October 2015

Pressure Cooker Pulao-Dry fruit Pulao-Easy and Quick Pulao

Preparation time-30 minutes
Serving-3
Ingredients:
  • Basmati rice -1 glass
  • Bay leaves-2 to 3
  • Dry red chilli-2
  • Mace (javitri)-1
  • Cinnamon stick-2 inch
  • Black cardamom(crushed)-1
  • Green cardamom(crushed)-4
  • Cashew-1/3 cup
  • Raisins (kismis)-1/4 cup
  • Ghee-2 tbsp
  • Sugar-1 tbsp
  • Water-1 glass
  • Salt-1/2 tsp
Method:
  • Wash the rice with plain water and keep it aside for 15-20 minutes.
  • Heat a pressure cooker pan, add ghee and let it heat on low-medium flame.
  • Add all the whole dry spices and fry it for few seconds.
  • Add cashew and raisins, fry on low-medium flame for a minute.
  • Add Sugar and washed rice, mix it with fried nuts and dry spices.
  • Add 1 glass of water and salt, stir it well.
  • Cover the lid and cook it on high flame for one whistle.
  • Turn off the flame, let the pressure cooker cool down completely.
  • Ready to serve as it is or with any of your favourite curry. 

Monday 5 October 2015

Restaurant Style Butter Chicken-Murgh Makhani

Preparation time-45 minutes
Serving-4
Ingredients:
  • Chicken(washed)-500 gm
  • Chopped tomato-5(medium)
  • Chopped ginger-2 inch
  • Green chilli-2
  • Garlic cloves (peeled)-10 to 12
  • Curd/yogurt- 2 tbsp
  • Fresh cream-2 tbsp
  • Cashew-13 to 15
  • Butter-50 gm or 3 tbsp
  • Turmeric powder-1 tsp
  • Kashmiri red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Chicken tandoori masala-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Kasuri methi (dry fenugreek leaves)-1 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
Method:
Marination-
  • Add curd, tandoori chicken masala, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder into the chicken.
  • Mix it properly and keep it aside for 15-20 minutes.
Masala paste-
  • Heat a pan, add 1 tbsp of butter and let it melt.
  • Add cumin seeds and fry it for few seconds,
  • Add ginger, green chilli, garlic and cashew, fry it for a minute on low-medium flame.
  • Add tomato and fry it on medium flame till it turns little soft(2-3 minutes).
  • Turn off the flame and take it out in a blending jar, let it cool down a bit.
  • Blend it into thick smooth paste, do not add water.
Chicken Fry-
  1. Heat oil in pan, add marinated chicken, fry it on medium flame for 7-8 minutes, keep flipping the sides.
  2. Take out the fried chicken on kitchen towel and keep it aside.
Curry Preparation:
  • Heat Butter in a pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Mix it and fry the dry spices for a minute on low-medium flame, keep stirring.
  • Add the blended masala paste, mix it and cover the pan, cook it for a minute on medium flame.
  • Add a glass of water and stir it, increase the flame to high and let it come to boil.
  • Once the curry starts boiling, add the fried chicken in the curry and gently mix it.
  • Add salt to taste (remember we had used salt earlier as well) and mix it.
  • Cover the pan and cook it for 4-5 minutes on low-medium flame.
  • Add fresh cream and garam masala powder and mix it.
  • Cover the pan and cook it on medium flame for 2 minutes.
  • Meanwhile, roast the kasuri methi in a pan for 1/2 minute.
  • Rub the roasted kasuri methi on your palm and sprinkle it on the curry.
  • Mix it, cover and cook it for another minute on medium flame.
  • Turn off the flame, garnish with butter and fresh cream.
  • Serve hot with Paratha, Kulcha, Naan.