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| ALOO JEERA |
INGREDIENTS:
Potatoes.......... 4
Oil.......... 4 tsp
Jeera(cumin seeds).......... 1/2 tsp
Ginger.......... 1/2 tsp
Garlic.......... 4 cloves
Turmeric.......... 1 tsp
Red chilli Powder.......... 1 1/2 tsp
Tomato.......... 1
Garam masala.......... 1 tsp
Coriander powder.......... 1 tsp
Coriander leaves for garnishing
Salt to taste
HOW TO COOK:
- Boil potatoes with water.
- Peel and dace them.
- Chop onions, garlic, ginger, coriander and tomato.
- Heat oil and add jeera until they crackle.
- Add garlic and jeera and stir until golden in color.
- Add garam masala, dhaniya powder and salt.
- mix well and stir.
- Then add the boiled potatoes.
- Sprinkle turmeric and chilli powder and stir.
- Add tomato and simmer the flame.
- Cook covered for 5 minutes and serve hot with chapati.
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| PALAK PANEER |
INGREDIENTS:
Spinach.......... 600 gms
Green chillies.......... 2 chopped
Paneer.......... 2 cups in cube
Oil.......... 2 tbsp
Cumin Seeds.......... 1 tsp
Garlic.......... 1 tsp finely chopped
Ginger.......... 1 tsp finely chopped
Lemon Juice.......... 1 tsp
Cream.......... 2 tsp
Butter.......... 1 tbsp
Salt to taste
HOW TO COOK:
- Blanch the spinach in lots of boiling salted water for about 3 minutes.
- Refresh in chilled water.
- Squeeze out excess water gently and blend to a fine paste with the green chillies.
- Deep fry the paneer cubs in moderately hot oil till light golden in color.
- Drain on absorbent paper.
- Heat the butter in a heavy based pan.
- Add the cumin seeds and let them crackle.
- Add the garlic and ginger and fry briefly till the raw smell goes away.
- Add the chopped spinach puree, salt and mix well.
- Add water if required to get a gravy of desired consistency and bring to a boil.
- Add the deep fried paneer cubes and stir to mix gently.
- Mix in the lemon juice.
- Simmer for about 4 minutes.
- Put off the heat and mix in the cream.
- Served with hot chaapati or naan.Naan
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| MALAI KOFTA |
INGREDIENTS:
For Gravy:
Onion paste.......... 2
Tomato paste.......... 2
Ginger paste.......... 1 tsp
Garlic paste.......... 1 tsp
Turmeric powder.......... 1 tbsp
Coriander powder.......... 1 tbsp
Chilli powder.......... 1 tbsp
Garam masala.......... 2 tbsp
Cream.......... 1 cup
For Kofta:
Paneer.......... 200 gms
Potato.......... 1
Pepper.......... 1 tbsp crushed
Garam masala.......... 1/2 tbsp
Cornflower.......... 2 tbsp
Oil for frying
Salt as per taste
HOW TO COOK:
- Boil and mash potatoes.
- Now mix all the kofta ingredients together.
- Mix small balls with this mixture.
- Deep fry in oil.
- Heat oil in a pan and add onion paste.
- After 5 minutes add ginger garlic paste and saute for 2 -3 minutes.
- Add all masala powders and stir for 5 minutes or until the oil evaporate.
- Add tomato paste and once everything is mixed well.
- Now add the cream over the mixture.
- After 5 minutes, remove it from heat.
- Now the gravy is done, add koftas in it.
- serve hot.
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| PRAWN WITH SAMBAL SAUCE |
INGREDIENTS:
Prawn.......... 150 gms
Egg.......... 2
Cornflower.......... 3 tbsp
White Oil.......... 1 tbsp
Garlic.......... 1 tsp chopped
Sambal Sauce.......... 3 tbsp
Dark Soya sauce.......... 1 tsp
White Vinegar.......... few drop
Salt.......... as per taste
HOW TO COOK:
- Be scaled and wash the prawn.
- In a bowl mix well the eggs, salt and 2 tbsp cornflower.
- Now add the prawn in it and marinate for half an hour.
- In a cup, mix 2 tsp water and 1 tsp cornflower and keep aside.
- Heat oil in a non stick pan.
- Add the marinated prawn and fry till golden brown in color.
- Keep it aside.
- In the same pan heat oil and add the chopped garlic and saute.
- Now add the sambal sauce, stock, soya sauce and then add the fried prawn.
- Before serving add the addle cornflower and white vinegar.
- Now the prawn is ready and serve.
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| MURG GALOUTI KABAB |
INGREDIENTS:
Chicken keema.......... 500 gms
Green chillies.......... 1 tsp chopped
Cashew nuts.......... 5/6
Kabab Chini.......... pinch of
Ginger.......... 1/2 inch
Kashmiri red chilli powder.......... 2 tsp
Garlic.......... 2 cloves
Caraway Seed.......... 1 tsp
Processed Cheese.......... 1 cube
Onion.......... 1 tbsp chopped
Lemon Juice.......... 2 tsp
Coriander leaves.......... 1 tbsp
Ghee/Oil.......... 3/4 tbsp
Salt........... as per taste
HOW TO COOK:
- Wash and drain the chicken keema.
- Grind all ingredients with chicken(except cheese and ghee).
- mix it well.
- Greet the cheese and add with chicken mix.
- Now refrigerate the mixture for 4 to 5 hours.
- After this make some small ball with the mixture.
- Now preheat the oven.
- In micro + grill combination mode place the kabab ball on grill rack.
- brash the ghee on it and cook for 8 to 10 minutes.
- Now its ready to serve hot with paratha.
