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.

Cheesy garlic bread

The first thing I always order when I go to Pizza hut, love these cheesy little babies... cant stop eating.

Ingredients

Baguette slices : 8 nos OR Bread slices : 6 nos
Garlic : 2 pods
Butter : 2 tbsp
Cheese : as requires (emmental/cheddar/mozarella/any cheese of your choice)
Dry oregano : to sprinkle

Procedure

Finely chop garlic, in a frying pan add butter let it melt remove from flame and add chopped garlic. whisk it until butter is fluffy. 

Slice baguette, then spread the butter, sprinkle cheese as requires and bake at 150 degrees C until the cheese melts. Sprinkle oregano, pepper or chilli flakes and serve hot.

Pineapple and coconut milk curry

A recipe inspired from thai cuisine, a combination of sweet and sour flavors with a creamy sauce.

Ingredients

Pineapple : 1 nos (chopped)
Coconut milk : 200 ml
Chillie flakes : 1 tsp
Sugar : 2 tsp (adjust to taste)
Salt : 1 tsp (adjust to taste)

For tempering
Garlic : 1 pod
Onion : 1 large
Red chillies : 2 nos
Curry leaves : few
Cumin seeds : 2 tsps
Mustard seeds : 2 tsps
Asafoetida : pinch (optional)
Turmeric powder : pinch
Oil : 2 tsps

Method

In a deep bottomed vessel add chopped pineapple, coconut milk, chillie flakes, sugar, salt and cook till pineapples are soft (dont let them over cook).

In a different pan add oil when hot add mustard seeds, cumin seeds and let them splutter then add red chillies, finely chopped garlic, finely chopped onions, curry leaves, turmeric powder and cook till onions are soft, lastly add asafoetida, Add the tempering to cooked pineapple and serve hot with rice or thai sticky rice. 

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.

Mint and coriander chutney

Best dip for tandoori chicken and dhokla

Ingredients

Coriander leaves : 2 cups
Mint : 1 cup
Green chillies : 2 nos (adjust to taste)
Ginger : 1/2 tsp (finely chopped)
Lemon juice : 1 tbsp (adjust to taste)
Cumin seeds : 1/4 tsp
Grated coconut : 2 tbsp
Salt : to taste

Method

Add all the ingredients in a blender or food processor, blend until its smooth paste. Serve as a spread or dip.  

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.