Wednesday, May 18, 2016

HONEY PANEER WITH BEANS



INGREDIENTS:
1) 500gms Paneer/Indian Cottage Cheese
2) 2 Cups Trimmed Beans
3) 2 Onions Chopped
4) 2 Tomatoes Chopped
5) 1 Teaspoon Ginger Paste
6) 1 Teaspoon Garlic Paste
7) 2 Tablespoon Oil
8) 1 Teaspoon Coriander powder
9) 1/2 Teaspoon Garam Masala
10) 1/2 Teaspoon Jeera Powder
11) 1/2 Teaspoon Red Chilly Powder
12) 1/2 Teaspoon Turmeric Powder
13) Salt to taste
14) 1/2 Teaspoon Jeera Seeds
15) 1 Tablespoon Honey
16) A Pinch of Asafoetida

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash and cut the trimmed beans into an inch lenghts
* Cut the paneer in cubes and keep aside
* In a wok, heat up oil and crackle jeera seeds and asafoetida
* Add Onions and turmeric, saute till onions go soft
* Add Ginger and garlic paste and saute till the mix turns brown
* Add honey and little water and mix everything
* Add garam masala, coriander powder, jeera powder, and red chilly
* Add Tomato puree and let it cook for few minutes
* Add the beans and cook till beans get soft
* Finally add in paneer and give it a boil
* Garnish with fresh coriander and serve hot


EGG CURRY / ANDA CURRY



INGREDIENTS:
1) 4 - 6 Hard Boiled n Deshelled Eggs
2) 2 Onions (Paste form)
3) 2 Tomatoes (Paste form)
4) 1 Tablespoon Ginger-Garlic Paste
5) Salt to taste
6) 1/2 Teaspoon Red Chilli powder
7) 1/2 Teaspoon Turmeric powder
8) 1/4 Teaspoon Garam Masala
9) 1/2 Teaspoon Coriander Powder
10) 1/2 Teaspoon Jeera Seeds
11) 1 Tablespoon oil
12) Few Coriander leaves chopped for serving

PREPARATION TIME : 15 Mins

HOW TO PREPARE :
* Heat oil in a pan and add jeera seeds when it crackles then
* Add Ginger-Garlic paste, when it turns its color a bit then
* Add Onion paste, When paste turns golden brown then
* Add Tomato paste, when paste gets dry and leaves oil, then
* Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt)
* Add water to make gravy of consistency of your choice
* Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala
* Finally Add Boiled Eggs( Cut in half)
* Serve and decorate with Coriander Leaves.


Prepare this my style and have a yummy main dish for dinner or lunch!

Tuesday, May 3, 2016

CHICKEN KHURCHAN WITH RICE



INGREDIENTS:
1) 2 Cups Rice
2) 1 Kg skinless Chicken
3) 2 Onions Chopped
4) 1 Capsicum Chopped
5) 1 Cup Tomato Puree
6) 2 Teaspoon Ginger Garlic Paste
7) 1 Teaspoon Jeera
8) 3-4 Cardamom/Elaichi
9) 1 Bay Leaf
10) 3-4 Cloves
11) 1" Cinnamon Stick
12) 1 Teaspoon Turmeric Powder
13) 1 Teaspoon Coriander powder
14) 1/2 Teaspoon Red Chilly powder
15) 1/2 Teaspoon Garam Masala
16) 1 Teaspoon Kasoori Methi
17) 1 Lemon Juice
18) 1 Teaspoon Ginger Julienne
19) Salt to taste
20) Black Pepper to Taste
21) 2 Tablespoon Oil
22) Coriander Leaves for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash rice and soak it in water for 15 minutes
* In a Pot, boil water and add the rice with some jeera seeds and let it cook
* When done, drain excess water and serve hot rice, sprinkle some garam masala on it
* Wash the chicken and keep it in the strainer to remove excess water
* In a wok, Add oil and crackle Cloves, Elaichi, bay Leaves, and Cinnamon sticks
* Add Ginger Garlic paste and mix well
* Immediately add Chopped onions and let it saute for a few minutes
* When it starts sticking to bottom add 1/2 cup of water and cook further for 2 minutes
* Add Chicken Pieces and saute till chicken changes color to pale pink
* Add Salt, red chilly powder, garam masala, coriander powder, turmeric and black pepper
* Add Tomato puree and a cup of water and let it cook for 5 minutes
* Add chopped capsicum and Kasoori methi, mix well, cook till chicken is done
* Check if there is enough gravy else add a little water and give it a boil
* Pour in lemon juice and further cook for 2 minutes
* Serve hot, Garnish with coriander leaves and ginger julienne



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