Paneer Mumtaz
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Ingredients
· 600 grams paneer
· 4-5 tbsp oil
· ½ capsicum (chopped)
· 1 medium sized onion (chopped)
· 1 tomato (chopped)
· 15 grams coriander (chopped)
· Salt to taste
For the gravy
· 6 tbsp oil
· 1½ tbsp ginger garlic paste
· 4 tomatoes (chopped)
· Salt to taste
· 4 green chillies (chopped)
· 15 grams coriander seeds
· 10 red chillies
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Method
1. Crush the coriander seeds and red chillies and keep aside.
2. To prepare the gravy : Heat oil in a wok, add the onions, ginger garlic paste and sauté till golden brown.
3. Add the crushed spices, tomatoes, salt and chillies and cook till oil separates.
4. Remove and keep aside.
5. In the same wok, heat oil, add onions, capsicum and tomato, mix well.
6. Now add the gravy and let it cook for 2 minutes.
7. Add paneer and salt, heat on low flame.
8. Garnish with coriander leaves.
9. Serve hot...!!
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Butter Chicken
Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl
Method:
1. Marinate the chicken in the marinade for one hour
2. Put the chicken on skewers and grill in clay oven for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
4. Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
5. Add the butter, cream and chicken. Mix well and cook until it is done.
6. Garnish with cilantro.
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Chef's Special - Mutton Biryani Recipe
Biryani is believed to have been brought to India by Taimur Lang, or Taimur, the lame.
Almost every community today has its own version of the biryani. In the northwest is the Memoni Biryani (people who inhabited the area between Sindh Gujarat and Pakistan) is an extremely spicy biryani, while the Sindhi Mutton Biryani is distinctly different.
There is also the Turkish Pilaf and the Iranian Biryani. The Bohris have their version of biryani that is normally cooked for their weddings and is flavoured with a lot of tomatoes. The Kashmiri Bhuna Ghost Biryani and the Kashmiri Katche Ghost ki Biryani is the benevolence of the Mughal rulers to the northern-most state of India.
MUTTON BIRYANI RECIPE
Marinade
1 KG MUTTON cut into pieces
¾ – 1 cup yogurt
2 tbsp Ginger Garlic Paste
2 tsp Chili Powder
few small Chilies split into two (adjust to your taste)
1 cup chopped Mint Leaves
1 cup chopped corriander
Salt to Taste (sufficient for the meat)
Garam Masala
Few Pepper Corns
Few Cloves
½ tsp Cardamom Seeds
1” Cinnamon Stick
1 Large Onion sliced
1 Lime
1 cup Oil (can use half oil and half ghee)
½ tsp of saffron
½ cup milk
1 kg Basmati Rice soaked for 30 minutes
Spices for boiling rice
few Cardamoms
few Cloves
few Bay Leaves
½ tsp Ginger Garlic Paste
1 tbsp of Oil
Salt to taste
Method:
Clean and cut the meat.
Grind all the ingredients listed under garam masala to a fine powder.
Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
Cook the meat with ½ the oil. Don’t add any water when cooking.
Can cook the meat on the stove top until tender. This will take about an hour.
Squeeze the lime juice on the meat and mix well.
In a pan, heat oil and fry the onions until light golden brown.
Soak saffron in hot milk.
In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
Add rice and continue to cook until the rice is almost done for about 7-8 minutes on stove. Drain the rice and keep aside.
Now its time to arrange rice and meat in layers. Grease utensil with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the utensil and seal with dough.
cook the biryani for 15 to 20 minutes
Mix the rice and serve it hot with raita or shorva