Paneer butter masala

Paneer butter masala is a mouth watering punjabi curry which has a long lasting effect on one's pallet. My all time favorite

Ingredients

Paneer (Indian cheese) : 250 gms
Onion : 1 medium
Tomato : 2 medium
Ginger garlic paste : 2 tsps
Cream/milk : 1-2 tbsps
Bay leaf : 1 nos
Cloves : 2
Cinnamon : 1 inch stick
Dried red chillies : 2 nos
Coriander powder : 2 tsps
Red chilli powder : 1 tsp (adjust to taste)
Dry fenugreek leaves/Kasoori methi : 1 tsp
Butter : 2 tbsps
Oil : 2 tbsps
Salt : to taste
Coriander leaves : for garnish

Method

Heat 1 tbsp butter and 1 tbsp oil in a pan. Add bay leaf, cloves, cinnamon, red chillies. Saute for a minute. Add chopped onion, ginger garlic paste cook for a minunte, then add chopped tomatoes, coriander powder, red chillie powder. Cook until the oil leaves masala. Cool the mixture and blend it into smooth paste.

Heat remaining butter and oil, add the puree, salt and cook for 2 minutes, add 1/2 cup water and cubed paneer pieces cook on a low flame for 5 more minutes, sprinkle kasoori methi. Remove from flame mix in cream/milk. Garnish with coriander leaves. 

Serve with rice or roti.

Mango lassi

A summer drink served in all punjabi dhaba's

Ingredients (recipe serves 2 people)

Skim milk : 2 cups
Yoghurt/ Curd : 2 cups
Mango pulp : 1 cup
Sugar : 2 tbsps (adjust to taste)
Cardamon powder : 2 pinches

Method

Squeeze mango to extract pulp blend it to a smooth paste or use tinned mango pulp.

Whisk yoghurt/curd until is smooth then add rest of the ingredients and mango pulp, whisk until sugar is completely dissolved. 

Refrigerate and serve cold.

Paneer (Indian cheese) paratha

Who dosent relish a paratha especially when it is made with a silky paneer filling. 

For filling

Paneer (indian cheese) : 1 cup (appx 125gms)
Onions : 1 small (finely chopped)
Green chillies: 2 nos (finely chopped)
Coriander : few (finely chopped)
Cumin powder : 1/4 tsp
Salt : to taste

For dough

Wheat flour : 3 cups (390gms)
Water : 1/2 cup (more if needed)
Oil : 2 teaspoon
Salt : pinch

Wheat flour : for rolling
Oil : to fry

Procedure

• Dough : Mix flour, salt make a soft dough adding water slowly, add oil and mix. Set the dough aside and cover it with a cloth. Let the dough rest at least ten minutes.

• Filling : Mix all the ingredients and knead lightly to make balls

• Making parathas (STEPS BELOW)

1. Dough (make balls).
2. Paneer filling (can make into balls). Paneer balls should be a bit larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. 
4. Pull the edges of the dough to wrap it around the paneer filling.
5. Take off little excess dough on top. Repeat the same for all balls. 
6. Press the filled ball lightly on dry whole wheat flour from both sides. 
7. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Heat skillet or flat pan on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over (some golden-brown spots appear).  After a few seconds, drizzle 1/2 teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Serve hot right away with yoghurt (curd) or Green chutney. Cool them on a wire rack if you are serving later to keep them from getting soggy.

Tandoori chicken in oven

Ingredients

Marinade 1
Chillie powder : 1 tsp
Ginger garlic paste : 1 tsp
Lemon juice : 1 lemon
Salt : to taste

Marinade 2
Chicken breasts : 800gms/ Skinless chicken thighs or leg (drumsticks) : 1 kg
Thick yoghurt/curd : 3/4 cup
Mustard oil : 2 tbsps
Ginger garlic paste : 1 tbsp
Kashmiri chillie powder : 1 tsp
Cumin powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder : 1/4 tsp
Pepper powder : 1/4 tsp
Salt : to taste

Butter : for brushing during baking

Method

Place the yoghurt/curd in a muslin cloth and let to drain off excess liquid. Wash and clean the chicken, pat dry it thoroughly with a kitchen towel. If using chicken breasts cut 2" cubes, if using thighs or drumsticks make deep slits, so it would be easy for the marinade to penetrate. 

Mix the chicken with marinade 1, gently rub the spices in the slits and all over the chicken. Keep it aside for 1 hr. Meanwhile mix together all the ingredients for marinade 2 and whisk well to form a smooth paste. After 1 hour pour this paste over the chicken and rub it into the slits, leave it for a 2-3 hours or if possible leave it in the fridge overnight. 

If you are using wooden skewers for chicken cubes soak them in water for 1 hr. Preheat the oven at 200 degrees C. Now thread the marinated chicken on to the skewers leaving little place between each piece. If you are using chicken thighs or drumsticks you need not use skewers.

Brush the oven tray with tsp of oil and place the chicken, start brushing melted butter on the chicken every 10 mins and keep turning on all sides so it cooks and browns evenly. Chicken on the skewers will cook quickly within 20-30 mins so keep checking and drumsticks will be done in 30 mins, if needed leave it in the oven for longer.

Garnish with onion rings, slices lemon and coriander. 

Serve hot with Mint and coriander chutney.

Important things to remember

• The yogurt needs to be thick, so that the marinade is not thin and runny.
• Give a good rub of the marinade into the slits.
• Marinating time is the key, it really needs to sit for a long time so that the spices penetrate the flesh and the chicken does not turn out bland.
• Brushing with butter will keep the chicken tender.
• Adjust the spices according to your taste (taste the marinade before adding chicken).
• Try to keep the bird within a kilo, too big will turn out hard. Small ones stay tender and cook easily.
• You can try the same recipe on a BBQ grill, it comes out even better.

Aloo paratha

My famous Aloo paratha :-P

For dough

Wheat flour : 3 cups (390gms)
Water : 1/2 cup (more if needed)
Oil : 2 teaspoon
Salt : pinch

For stuffing

Potatoes : 4 nos
Onions : 1 small
Green chillies : 1 nos (optional)
Cumin seeds : 1/2 teaspoon
Turmeric : pinch (optional)
Chillie powder : 1/4 teaspoon (or more if needed)
Salt : 1/2 teaspoon (to taste)
Coriander powder : 1 teaspoon
Garam masala : 1/2 teaspoon
Chaat masala : 1 teaspoon (substitute with lemon juice)
Coriander leaves : few (finely chopped)

Wheat flour : for rolling
Oil : to cook

Procedure

• Dough : Mix flour, salt make a soft dough adding water slowly, add oil and mix. Set the dough aside and cover it with a cloth. Let the dough rest at least ten minutes.

• Filling : Boil 4 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. (TIP: Do not cool the potatoes under running water, as they will absorb the water and come out too soft). Once the potatoes are cool enough to handle, peel and mash them. In a pan add oil, cumin seeds, finely chopped onions fry for 1 min then add to the mashed potatoes. Also add salt, garam masala powder, coriander powder, turmeric, chillie powder, chaat masala or lemon juice and coriander leaves to mashed potatoes. Mix well.

• Making parathas (STEPS BELOW)

1. Dough (make balls).
2. Potato filling (can make into balls). Potato balls should be a bit larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. 
4. Pull the edges of the dough to wrap it around the potato filling.
5. Take off little excess dough on top. Repeat the same for all balls. 
6. Press the filled ball lightly on dry whole wheat flour from both sides. 
7. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Heat skillet or flat pan on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over (some golden-brown spots appear).  After a few seconds, drizzle 1/2 teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Serve hot right away with yoghurt (curd) or green chutney. Cool them on a wire rack if you are serving later to keep them from getting soggy.

Dal makhani

Happy Birthday

I was really a coincidence that I posted your favorite recipe on this special day, I dedicate this to you. Wish you many more happy returns of the day. 

Have a blast.

Ingredients

Whole black gram (urad dhal) : 250 gms 
Red kidney beans (rajma) : 50 grams
Onions : 1 large
Tomatoes : 1 large (pureed)
Green chillies : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 tablespoon
Garam masala powder : 1 teaspoon (more if needed)
Bay leaf : 2 nos
Chillie powder : adjust to taste
Salt : to taste
Oil : 1 teaspoon
Butter : 2 tablespoons
Cream/ milk : 2-3 tablespoons
Coriander leaves : to garnish

Procedure

Pick, wash and soak black gram and kidney beans overnight in water. Drain, pressure cook in four cups of water for 3 whistles (you can also use tinned kidneys beans and lentils do not forget to wash them before using). In a deep bottom pan add oil, 1 tablespoon butter, bay leaf, cumin seeds fry for 30 secs add chopped onions, green chillies fry for 5 mins then add ginger garlic paste and fry, add pureed tomatoes cook till soft, add cooked black gram and kidney beans, salt, garam masala powder, coriander powder, water (according to consistency you need) and cook on a low flame for 15 mins. Lastly add 3 tablespoons of cream or milk. Check for spice add if required, garnish with coriander leaves and remaining butter.