Paneer Amritsari or Indian Cheese Kebabs
Recipe
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Ingredients:
1 lb. paneer in 1"x1"x1" cubes.
2 small onions sliced
1 tsp. ginger
1 tsp. garlic
1/2 tsp. coriander powder
1 tsp. ajwain seeds
3/4 tsp. gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
1/2 tsp. sugar
1 tsp. ground pomegranate powder
1 tsp. salt
2 Tbsp. oil
1/2 tsp. tandoori spice blend
Method:
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam &
tandoori masalas with 2-3 tbsp. water and 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes. Marinate paneer
for 10 minutes.
Fry pieces or grill on a bar-b-que skewer.
Heat remaining oil, add onions, saute till light brown.
When dry add fried paneer, chilli, pomegranate powder, sugar, salt.
Toss well. Garnish with cilantro.
Serve hot with tooth picks to pick up easily. Shop
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Chicken Saag or Chicken in Curried Spinach Recipe
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Ingredients:
3 lb. chicken cut into pieces
1 lb fresh spinach
2 medium onions sliced thinly
5 tablespoons cooking oil, or 200 g (7 oz) butter
2 large bay leaves
4 seeds cardamom (black or green)
4 cloves
1 teaspoon cinnamon powder
½ cup water
4 cloves garlic chopped finely
ginger about the same amount as the garlic finely chopped
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
l½ teaspoons turmeric
2 teaspoons sweet paprika
salt and lime juice to taste
Method:
Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon
and cloves for 2/3mins. until golden brown. Now add the garlic, ginger and fry one minute
more before adding the water, and stirring in the chilli, cumin, coriander, paprika and
turmeric. Then add the chicken pieces and fry for a further 2/3 minutes.
Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally,
add salt and lime juice to taste.
Serve hot over basmati rice or with Indian whole wheat flat breads like chapati or roti
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Saag Paneer Recipe
(Simple Curried Spinach with Cheese)
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Ingredients:
1/2 cup water
1 lb. fresh spinach, washed, de-stemmed and steamed till limp
3 tbsp. ghee or butter
1 tbsp. finely chopped ginger
1/2 c. finely chopped onion
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. garam masala
1 cup cheese (paneer), cut into 1-inch cubes
Method:
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Make a puree.
In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one
minute. Add the onions and saute till onions are transclucent.
Add cumin powder, turmeric, coriander powder and garam masala. Then stir in the leafy and
pureed spinach and salt. Reduce the heat and cook the mixture uncovered, for 20 to 30
minutes. Gently add the paneer. Serve hot. For a restaurant taste 2 tbsp. of sour cream
may be added to the dish.
Chicken Makhani Recipe (Butter Chicken/Chicken Tikka
Makhanwala)
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Ingredients:
2 pounds of skinless boneless chicken cubed
1 cup yogurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbs lime juice
4" stick of cinnamon + 8 cloves + 4 green cardamoms crushed in a coffee grinder
10 black peppercorns
1 tbsp. oil
1 lb. crushed tomatoes
1 tsp. dried fenugreek leaves
1 tbs. white pepper powder
1 ounce cream
1 stick butter.
salt to taste
coriander (cilantro) for garnish
Method:
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms,
peppercorns and the oil. Marinate the chicken in this for 4 hours. Bake the chicken in a
preheated oven for 10 minutes at 250 F (130 C). Put it aside.
Take a sauce pan, start heating the tomatoes, add the butter. When the butter is melted,
add the white pepper powder, salt, fenugreek leaves and cream. Mix the chicken pieces into
this sauce. Garnish with chopped cilantro.
Fish Korma Recipe
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Ingredients:
2 lbs. Fish
1/2 cup Yogurt
1 cup onion chopped
2 tsp. ginger paste
1 tsp. garlic paste
2 tbsp. cilantro minced fine
2 green cardamom
1" piece cinnamon,
Salt to taste
Ghee (oil) 3/4 cup
2 Green chilli minced
Sugar 1 tbsp
Lemon or lime juice to taste
Method:
Heat ghee and fry onion till transclucent. Add all other ingredients except sugar
and lemon juice and heat through. Add fish and heat covered in low heat. Turn over
the fish once (be careful). When the water has almost dried up, add sugar and lime/lemon
juice. When the oil begins to float on top, you are done.
Shammi Kebab Recipe
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Ingredients:
2 oz (25 g) channa dhal, split
10 oz (225 g) minced meat
1 brown cardamom, ground
1/2 large onion, chopped
1 bay leaf
1 inch (2.5 cm) fresh ginger, chopped
1/4 teaspoon black pepper, ground
1 large clove garlic, chopped
salt to taste
1/2 teaspoon paprika
ghee or oil
1/2 teaspoon garam masala
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs
Method:
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess
water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt
to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little*
water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and
dry.
4.The next day, add gram flour to thicken or water to thin. Add fresh coriander or
parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook
over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Dhingri Matar or Peas and Mushroom Curry Recipe
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Ingredients:
1 cup shelled baby peas
1 cup small mushroom
3 medium sized tomatoes
4 tbsp. oil
4 cloves
1 stick of cinnamon
salt to taste
1/4 tsp turmeric powder
coriander to garnish
For the paste (grind to a paste)
1 piece ginger
6-7 flakes of garlic
1 onion
2 red chillies- deseeded
Grind as a powder
1 tbsp. coriander seeds
1 tsp. of cardamom
1 tsp. cumin seeds
Method:
Grind onion, garlic, ginger and red chillies to a paste. heat oil in a pan. add cloves and
cumin seeds. wait for a minute.Add ground onion masala paste, salt and turmeric powder.
stir fry till onion turns golden brown and seperates from oil. add tomato puree. cook till
dry and oil seperates. ass mushrooms to the fried masala, lower the heat and stir for 4-5
minutes.add peas and stir for another 1-2 minutes on low flame.add powdered dry masala of
jeera, dhania and cardamom. mix well. Add water to get a gravy to your desired consistency
and boil and simmer covered till the peas get cooked and the oil seperates and floats on
top of the curry.
Cauliflower Steamed Veggie Recipe
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Ingredients:
1 lb. small cauliflower pieces
1 onion finely chopped
1" piece ginger chopped
2 tomatoes chopped finely
1 green chilli chopped
1 tsp coriander powder
1/2 tsp. garam masala powder
1/2 tsp. red chilli powder
salt to taste
1/4 tsp turmeric powder
3-4 tbsp. oil
Method:
Heat oil add onions and cook till light brown. Add ginger and fry for a minute. Add
coriander powder, garam masala, red chillli powder, salt and turmeric powder. ookk for 2-3
minutes till the spices turn brown. Add tomatoes and green chilli. cook on medium flame
till the tomatoes are well blended and the oil seperates. add cauliflower cover and cook
on low flame for 30 - 35 mintues till cauliflower is soft. Add water if needed.
Mattar Paneer Recipe
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Ingredients:
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
6 tbl veg. oil
1 lb of fried paneer
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages frozen peas
1/2 tsp garam masala
Method:
Fry onions in oil add ginger and spices.Put in the minced tomatoes. Stir and fry for
another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in
2 cups of water. Add the salt and the black pepper. Mix well and bring to a boil. Cover,
lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and
the peas and garam masala. Cover and simmer for 10 minutes or until the peas are cooked.
Popular Punjabi Masoor Dhal Recipe
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Ingredients:
2/3 cup masoor dhal washed and rinsed
1 tsp. fresh ginger minced
1 tbsp. oil
1 onion, sliced
1 tsp. cumin seeds
1 tsp. turmeric powder
2 tsp. salt or to taste
Coriander leaves -small bunch
Method:
Boil lentils using three cups of water along with salt and turmeric and ginger. Heat oil
in a saucepan and fry the onions and cumin for five minutes, stirring constantly. Add the
lentils and another three cups of water and turmeric powder, heat till the mixture starts
boiling, season with salt and turn off the heat. Serve hot garnished with coriander
leaves.
Methi Aloo or Potatoes seasoned with green fenugreek
Recipe
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Ingredients:
2 cups potatoes peeled and cubed
4 tbsp. dry fenugreek leaves
3-4 flakes garlic
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
4 tbsp. mustard oil
salt to taste
Method:
Heat oil. Add garlic, when it changes colour, add potatoes. Stir potatoes so they are
coated with the oil. Cook for 5 minutes and then add fenugreek leavees, turmeric powder
salt, garam masala and red chilli powder and mix well. Cook with some water added covered
for 15-17 minutes, till the potatoes are cooked. |
