ALOO JEERA

Aloo jeera is one of the easiest dishes to prepare when there is a lack of time, it is a flavorful and delicious dish of potatoes and cumin seeds, hardly takes time to cook. This is so easy that a beginner can also try.

Ingredients :

1. Potatoes - 2 big
2. Jeera / cumin seeds - 1 tsp
3. Ghee - 2 tsp
4. Chilli powder - 1/2 tsp (optional)
5. Ginger paste - 1/2 tsp (optional)
6. Green chilli - 1-2
7. Salt as per taste
8. Hing - a pinch (optional)
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Amchur powder or Lemon juice 
12. Fresh Coriander leaves - for garnishing (optional)

Process:

1. Boil the potatoes until cooked and not mushy. You can cut the potatoes into cubes and then boil also. I have boiled them first and then cut into cubes. 

2. Add ghee in a hot pan, add jeera and fry on a low heat until they smell good. Add green chilli and ginger paste and give a good stir. Both chilli and ginger is optional, you can skip them. Fry them until a nice aroma comes out. Add salt and hing (you can skip hing also if you dont link it. 

3. Reduce the flame to low and add chilli powder, cumin powder and coriander powder and mix well. Sprinkle amchur powder and add 1 or 2 tsp water and mix well ensuring the spices do not burn.

4. Once the spice powder blends well with water and thickens, add potatoes and toss them gently. Cover and cook with low flame for 5 minutes. Taste and add salt is required. Remove from flame.

Sprinkle with fresh coriander leaves if you want to, or add some lemon juice. Aloo Jeera is ready to serve. You can have them as a snack, or with Dal rice or with Roti. 

MALAI MUTTON

The most essential part of a well-balanced diet is food. And If you have ample time to spend in the kitchen, you can do many experiments. Here is my experiment with Mutton this weekend. The best combo to serve with Malai Mutton is paratha or roti, though we had with Egg fried rice. The outcome of this curry recipe is a silky smooth tender dish which is super yummy. 

Ingredients:

1. Mutton - 300 gram

2. Lemon juice - 2 tsp

3. Curd - 1/2 cup

4. Malai / cream - 3 tsp

5. Elaichi (green) powder - 1 tsp

6. Ginger garlic paste - 1 tsp

7. Garam masala - 1 tsp

8. Coriander leaves (fresh) - for garnishing

9. Salt to taste

10. Onion - 2 (paste)

11. Cumin seeds - 1 tsp

12. Oil - 2 tsp

Process:

1. Marinate mutton pieces with lemon juice and salt and keep aside for 2 hours. After that add curd, ginger garlic paste, elaichi powder and and again keep aside for 4-5 hours. (If you are planning for lunch menu, you can leave the marination overnight also).

2. Heat oil in a heavy bottomed pan and add jeera. When splutters, add the marinated mutton, cover and simmer until tender.

3. Meanwhile in a separate pan, add 1/2 tsp oil, and add onion paste, ginger garlic paste and garam masala, and saute for 5 to 7 minutes, and add this masala paste to the mutton pa. Mix well and let it cook til the mutton is tender.

4. Once done, add fresh cream to the gravy and garnish with fresh coriander leaves.

RAJMA CHAWAL

Rajma-Chawal ~ A fat free and delicious curry made by simmering red kidney beans in onion-tomato masala, spices and herbs. This is the answer when you are in the mood for some simple, healthy and flavourful meal.

Ingredients:

1. Rajma (kidney beans) -- 1 cup (soaked over night, drained & rinsed)

2. Tomato - 1/2 cup puree

3. Onion - 2 (finely chopped)

4. Ginger Garlic paste - 1 tsp

5. Oil as required

6. Salt to taste

7. Dry red chilli - 2

8. Cumin seeds - 1/2 tsp

9. Turmeric powder - 1/2 tsp

10. Jeera powder - 1/2 tsp

11. Garam masala powder - 1 tsp

12. Rajma Masala - 1 tsp

13. Hing - a pinch

14. Green chilli - 2 (slit)

15. Kashmiri red chili powder - 1/2 tsp

16. Coriander leaves - finely chopped 

Process:

1. In a pressure cooker, add rinsed rajma, required salt with 2-3 cups of water. Cook up to 2-3 whistle and then reduce the flame and cook for another 15 minutes and remove from the flame. 

2. Heat oil in a heavy bottomed pan / kadhai and add cumin seeds and hing (asafoetida). Add finely chopped onion and saute them till they becomes light brown in colors, and then add ginger garlic paste, tomato puree and cook for 5 minutes on low flame.

3. Now add all the powder spices and salt as required, and mix well. Add boiled rama along with water, you can mash some of the rajma to give the gravy a body..

4. Stir it and let it cook for 15 minutes on low flame. Add garam masala powder before switching off the flame. Garnish with chopped coriander leaves and onion rings before serving.

Serve hot with steamed rice or Jeera rice.

MUTTON REZALA : With a Traditional Bengali Touch.

Made of cashew nut and poppy seed paste, this mutton rezala has turned into delish, with authentic taste and flavor.

Ingredients

Mutton 500 gram

Curd

Whole garam masala  (Clove, Cinnamon sticks, cardamom)

Bay leaves

Ginger garlic paste

Salt to taste

Ghee / Butter

Cashew Nut 

Poppy Seeds

Onion (chopped as rings)

Suger

Saffron (optional)

Process

First marinate the mutton with salt, white pepper powder, ginger garlic paste & curd, rest for 2-3 hours.

Heat butter in a pan and add all whole masala (clove, Cinnamon sticks, cardamom, bay leaves). Add onion paste, ginger garlic paste and cook till the raw flavor is gone.

Add white pepper powder, salt and chopped green chilli and stir continuously.  Add cashew nut and poppy seed paste and 2 tsp of curd and cook well.

Now add the marinated mutton, little bit of water (a cup).  Once it comes to boil put the lid on and let it cook for 30-40 minutes in low flame. Add garam masala powder, pinch of suger and cook till the mutton is tender.

Heat oil in another pan, add Red chilli Onion rings, sprinkle some salt and cook till the onion rings are brown and pour this on the top of the Mutton. Cook for 2-3 more minutes and add some saffron (optional).

This goes well with Rice and Paratha.

MALAI KOFTA

Malai Kofta is a hugely popular dish on Indian Restaurent menus. It is a special occasion food probably because making it is a labor of love and takes time and effort. Malai Kofta is the perfect vegetarian alternative to meatballs.Goes well with Parathas.

INGREDIENTS: (for Kofta)

Paneer (Cottage cheese) 250 grams
Potato (boiled and smashed) - 3-4

Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Cashewnuts 50 gram
Coriander leaves - 1/2 cups

Corn flour -3-4 tsp

Oil 3-4 tsp for deep fry

INGREDIENTS: (for Curry)

Tomatoes 3 medium

Onion - 4 medi - finely chopped
Ginger Garlic paste 1 tsp
Green cardamoms 2-4
Cinnamon stick 1-2

Green chilly - 2-3
Red chilli powder 1 tsp

Cumin powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Oil - 2 tsp
Yogurt 50 gram
Garam masala powder 1 tsp
Fresh cream 2 tsp
Garam masala powder 1/2 tsp

PROCESS:

1. Place smashed potatoes into a bowl, add paneer into it. Add salt to taste and all the masala,  add corn flour, cashew nuts, coriander leaves and mix well. Take small portions and shape into koftas. Deep-fry these koftas till golden.

2. Heat a frying pan, add Green cardamoms, cinnamon and Green chilly. Now add chopped onions and saute for 2 mins. Add tomato puree when the onion turns into light brown. Add all the masala (cumin, coriander, kashmiri chilly powder and salt), let it cook for another 2-3 mins. now add yogert, mix well and cover with a lid. (If you don't like a thick gravy, you can add half cup of water). Cook for 3-4 mins in low heat.

3. When the curry is almost done, add a little cream and garam masala powder and mix well.

4. Add the kofras in the gravy and let it cook for 2 more mins.

5. Garnish with fresh cream and chopped coriander leaves. Serve hot.

Butter Chicken

Butter chicken has gained much popularity across the globe, paired with naan or chapati is a delight that most Indians love during their restaurant visits. When I tried, here is the result...

INGREDIENTS:

Chicken : 250 gram boneless

Tomato -  3 to 5 chopped

Ginger Garlic paste - 1 tsp

Kasmiri red chilli powder - 1 tsp

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Butter

Oil

Kasoori Methi

PROCESS:

1. Marinate the chicken pieces with ginger and garlic paste, salt and kashmiri chilli powder and keep in refrigerator for half an hour.
2. After half an hour, in a nonstick pan, add oil and fry chicken pieces and saute till chicken is cooked. Set aside.
3. In the frying pan, add 2 tsp oil and add chopped garlic and tomato, saute for 7-8 minutes, cool down and grind to a smooth paste. 
4. Now, heat a pan, add 1 tsp oil and two pieces of butter, add whole garam masala and saute,, add that tomato paste, kashmiri chilli powder, salt to taste, ginger garlic paste, mix well and let it cook for 10-15 minutes in low flame. Add the fried chicken, cover the pan and let it look for 5-10 mins on low heat.
5. After 10 min, open the lid and add 1 tsp sugar, garam masala powder and fresh cream, stir properly so that the the cream mix well with the chicken.
6. Sprinkle some kasoori methi when the chicken gravy is ready. Garnish with some more fresh cream.

Chicken Rezala

Chicken Rezala is an authentic bengali chicken curry in white gravy, this is very popular and beloved dish in Bengal.This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. The chicken is slow-cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. It has a perfect blend of sweetness and sourness in a mildly spiced gravy makes it just delectable with chapati or biriyani.

INGREDIENTS:

Chicken : Half kg

Cashew & Poppy seeds paste - half cup

Curd - half cup

Onion Paste - 1 cup

Ginger Garlic paste - 1 tsp

Dry Red Chili -2-3

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Ghre or Oil

PROCESS:

1. Make a smooth paste with cashew and poppy seeds in a spice grinder and keep aside to use later.
2. Marinate the chicken pieces with onion paste, ginger and garlic paste, curd, salt and keep aside for 1 hour.
3. After 1 hour take a nonstick pan and heat ghee and oil together.
4. After one hour of marination, take a non stick pan, heat ghee or oil (whichever you are using). Add the whole spices till the fragrance comes from the spices and add marinated chicken along with the marination. cover the pan and let it look for 20-25 mins on medium heat.
5. After 20-25 min, open the lid and add the cashew and poppy seed paste, sugar, stir properly so that the paste get mix with the chicken, add the lid and let it cook for another 15-12 minutes.
6. Then open the lid and let it boil till the gravy becomes creamy in texture. Serve with hot plain rice or roti.

KAJU PANEER - A Fragrant and Rich recipe

Move aside Health and Low calorie food  for this return for good deserves a celebratory menu. Paneer (Cottage Cheese) and Cashew nuts cooked into  a delicious gravy with Indian spices and fresh Cream.

INGREDIENTS:

Fresh Paneer (sliced into equal pieces) - 50 gram

Onion (Paste) - 1

Kaju (Cashew nut) - 1 bowl (paste)

Fresh cream  - 1 tbsp

Oil - 2 tbsp
Turmeric powder - 1/4 tsp
Cardamom-Cinnamon - 1/2 tsp

Salt - To taste

Sugar - A pinch 

Green Cardamom - 3-5 

Cinnamon - 1 small stick

PROCESS:

• Heat ghee in a pan and add whole garam masala (Cardamom-Cinnamon, Green Cardamom, Cinnamon stick) and let the aroma come.
• Add Green chilli, pinch of sugar and salt, add ginger paste, onion paste, and turmeric powder, saute well and add cashew nut paste, and a cup of milk, let it cook in low flame. Add a spoon full of kasuri methi, jeera and garam masala powder. Add paneer pieces.  Cook another 5-7 mins in low flame. Add ghee once this is ready.

MALAI PANEER

Malai Paneer is a paneer curry prepared in a fresh milk cream based rich and spicy gravy where almond and cashew nut pieces brings in rich texture. Its a very easy recipes with paneer to have a delicious quick Indian dinner / lunch.

Ingredients: 

Paneer – 500g (cut into thick fingers)

Tomato puree – 2 tsp

Onion –  1 (sliced )

Onion paste – 1 cup

Cumin seeds – 1 tsp

Ginger-Garlic paste – 1 tbsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Kaju - 1 tsp

Kismis (Raisin) - 1 tsp

Almond - 1 tsp

Cardamom-Cinnamon - 1/2 tsp

Fresh cream – ½ cup

Fresh coriander leaves (for garnishing)

Salt to taste

Oil – 1 tbsp

Process:

1. Heat oil in a non-stick pan. Add cumin seeds and cardamom-cinnamon and let it    fry till it spreads nice aroma.

2. Add sliced almonds and onion in the pan and let it fry.

3. Add turmeric powder and salt.

4. Let all the spices get fried for 2-3 minutes and then add tomato puree and ginger garlic paste to the pan and saute well.

5. Add little water, mix well and cook for 5 minute, and add kaju and kismis.

6. Now add paneer into the gravy and cook for another 5 min covering with a lid.
Finally add cream and mix well. 

7. Add chopped coriander leaves to garnish once your Malai Paneer is ready.

CHICKEN SPAGHETTI

A simple spaghetti dish with shredded chicken and lot of vegetables. This is a quick to make recipe. Bon Appétit.

Ingredients:

1. Spaghetti – 400g
2. Black Pepper (crushed)- 1 tbsp
3. White Vinegar- 1 tbsp
4. Soya Sauce - 1tbsp
5. Red Bell Pepper (Sliced) - 1/2
6. Yellow Bell Pepper (Sliced) - 1/2
7. Green  Bell Pepper (S)  - 1/2
8. Cherry Tomatoes - 10-12
9. Onion (Medium) - 2
10. Spring Onions - 2
11. Chicken (Shredded) - 100g
12. Salt to taste
13. Oil – 2 tbsp

Process:

1. Boil the spaghetti in 3 litres of water.

2. Once boiled, drain the water and keep the spaghetti aside. Add little oil to it to prevent sticking.

3. Now, shred 100g boiled chicken and keep it aside.

4. Heat oil in a wok/kadhai. Add freshly crushed black pepper.

5. Next we add thinly sliced onions, red bell pepper, yellow bell pepper and green bell pepper. Also, add salt to taste. Sauté for 4-5 min.

6. Add soya sauce and stir for 2 min.

7. Now we add chopped cherry tomatoes and chicken and cook for another 3-4 min.

8. Add the boiled spaghetti and mix it well.

9. Add chopped spring onions and cook for 2 more minutes.

10. Serve Hot!

COCONUT BHINDI MASALA

There are various ways of preparing Bhindi (lady’s finger) and many people loves Bhindi. Here is something delicious with bhindi and coconut.

Ingredients: 

1. Bhindi (lady’s finger) - 300g 
2. Dried coconut / freshly grated coconut / or coconut powder
3. Cumin seeds - 1 tsp
4. Lemon juice - half lemon
5. Turmeric powder - 1/2 tsp
6. Red chili powder (or to taste) - 1/2 tsp
7. Salt  to taste
8. Chopped  coriander for garnish (optional)
9. Crushed black pepper - 1/2 tsp
10. Red Chilli  - 1
11. Oil - to fry

Process: 

1. Cut the edges off the Bhindi on both ends, now cut them into 2 halves vertically.In a bowl mix bhindi with salt, turmeric powder, red chili powder and crushed black pepper.

2. In a small bowl, mix the dried coconut, 1 tbsp of water, and 1 tbsp of lemon juice. Set aside.

3. Heat the oil and add red chili and cumin seeds, add bhindi and fry for 8-9 mins.

4. When the bhindi is cooked and turned into brown, add the coconut mixture and turn off heat.

5. Add coriander leaves (optional) and grated coconut for garnishing. 

6. Serve with steamed rice and Dal.

CREAM CHICKEN

Cream Chicken is very rich in taste and you can serve it to your guests with chapati or steamed rice. This mouth watering chicken dish is really easy to cook with less effort and time.

Ingredients: (for 1 kg chicken)

1. Bayleaf (Tej Patta) : 1
2. Cardamom & Cinnamon (Elaichi and Dalchini) - crushed
3. Peanut (crushed) : ½ cup
4. Fresh Cream : ½ cup
5. Milk : 1 cup
6. Green Chilies: 3-4
7. Onion : 3-4 
8. Tomato : 3 
9. Ginger-Garlic Paste :  2 tsp
10. Chicken : 1 kg
11. Cashew nut & Raisin (Kaju-Kishmish) : ½ cup
12. Turmeric powder : 1 tsp
13. Coriander leaves : for garnishing (optional)

Process:

1. Marinate chicken for 15-20 min adding salt, turmeric powder, onion-tomato-ginger-garlic paste.
2. Heat oil in a wok/kadhai. Put Bay-leaf, crushed garam masala (Eliachi-Dalchini) and Green chilies. Add crushed peanuts and stir for 2 more mins. When it starts spreading good aroma, add the marinated chicken and stir continuously for some time.
3. Once the chicken is half cooked, add the milk, kaju-kishmish and cover it with a lid until the chicken is boiled completely. Add 3/4^th cup cream and stir properly to get a nice color.
4. Put the curry in a serving dish and add the 1 tbsp cream and coriander leaves.

   5. Serve hot with steamed rice or chapati.