amritsari paneer tikka recipe

amritsari paneer tikka recipe

ingredients (measuring cup used, 1 cup = 250 ml)

• 250 to 300 grams paneer/cottage cheese, chopped in 1.5 to 2 cm cubes
• 4 tablespoon besan/gram flour
• ¼ teaspoon ajwain/carom seeds
• ¼ teaspoon turmeric powder/haldi
• ¼ teaspoon garam masala powder
• ½ teaspoon kashmiri red chilli powder/kashmiri lal mirch powder or deghi mirch
• 1 teaspoon lemon juice
• 1.5 teaspoon ginger garlic paste, ¾ inch ginger (about 4 to 5 grams ginger) and 4 to 5 garlic cloves (5 grams garlic without peels), crushed to a paste in mortar-pestle
• 2 tablespoons water
• salt as per taste
• 3 tbsp oil for shallow frying
• chaat masala as required for sprinkling
• few coriander and mint leaves for garnishing             
  

how to make the recipe:

prepping and marinating:

1. slice 250 grams to 300 grams paneer in slightly thick cubes. if using frozen paneer, then just thaw it for some minutes in warm water, before slicing.
2. in a mixing bowl add all ingredients except oil, paneer cubes, chaat masala, coriander and mint leaves.
3. mix every thing very well with a spoon or wired whisk to a smooth batter mixture without any lumps.
4. now add the paneer cubes. toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break. you can even mix the paneer cubes gently with your hand.
5. cover the bowl and allow to marinate for 30 minutes at room temperature. if keeping for longer time, then refrigerate. you can also marinate for 4 to 5 hours or overnight in fridge.

shallow frying:

1. now heat 3 tablespoon oil in a thick bottomed tawa/griddle or a frying pan. when the oil becomes hot, place a small paneer piece.
2. this is just to check if the paneer does not stick to the pan and the hotness of the oil. the oil has to be medium hot. do use a well seasoned pan while frying, or else the paneer cubes will stick to the pan.
3. now coat the marination well on the cubes and place them on the tawa.
4. when the base becomes crisp and golden, flip and fry the other side.
5. flip a couple of times and fry till both sides are crisp, golden and evenly cooked. slightly thick paneer cubes do not get hard while frying and remain soft even after frying. however, don't fry for a long time, as then the paneer cubes will get dense. keep on regulating the flame from low to medium while frying.
6. remove the fried paneer cubes and drain them on kitchen paper towels. fry the remaining in the same way. depending on the size of pan, you can fry all at once or in two batches.
7. serve amritsari paneer tikka, sprinkled with some chaat masala powder and a mint or coriander leaves garnish. accompany mint chutney, tamarind chutney or a mint raita by the side.

notes

- tofu, half boiled potatoes, blanched cauliflower can be used instead of paneer.
- you can add the spices as per your taste preferences.
- if baking then bake/grill at 180 degrees celsius in a preheated oven till the cubes become golden or slightly charred from the edges. brush some oil on the paneer cubes before baking.

Quick and Easy Vegetable Soup

 
 

Ingredients

• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1 cup water
• 1 large potato, diced
• 2 carrots, sliced
• 2 stalks celery, diced

• 1 (14.5 ounce) can diced tomatoes
• 1 cup chopped fresh green beans
• 1 cup fresh corn kernels
• salt and pepper to taste
• Creole seasoning to taste

        

Directions

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, 

celery, undrained chopped tomatoes, green beans, and corn. Season with salt,

pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables 

are tender.

veg kurma

hotel style veg kurma recipe

ingredients (measuring cup used, 1 cup = 250 ml)

for ground paste:

• 5 tbsp desiccated coconut or fresh coconut
• 12 to 15 cashews, blanched
• 2 tsp poppy seeds (optional)
• ½ tbsp roasted chana dal
• ½ tbsp coriander seeds
• 1 tsp fennel seeds                                                        
  
• ½ tsp cumin seeds
• 3 cloves
• 2 green cardamoms
• 4 to 5 black peppercorns
• 1 marathi moggu (optional)
• a small tiny piece of stone flower (optional)
• 2 green chilies, chopped
• 3 to 4 medium sized garlic, chopped or 1 to 1.5 tsp chopped garlic
• ¾ inch ginger, chopped or 1.5 tsp chopped ginger
• ½ cup water for grinding or add as required

veggies for kurma:

• 1 to 1.25 cups medium sized cauliflower florets
• ¾ cup diced potatoes or 1 medium potato, diced
• ⅓ cup green peas, fresh/frozen
• ¼ cup french beans, or 7 to 8 french beans, chopped
• ½ cup chopped carrots or 1 medium carrot, chopped

other ingredients:

• 2 tbsp oil
• ⅓ cup finely chopped onion or 1 medium sized onion, finely chopped
• ⅓ cup chopped tomatoes or 1 medium tomato, chopped
• 7 to 8 curry leaves
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• 2 tbsp fresh yogurt (optional)
• 1.25 cups water. for slightly thin gravy, add 1.5 cups water
• salt as required
• 2 to 3 tbsp chopped coriander leaves

how to make the recipe:

prepping:

1. soak 12 to 15 cashews in hot water for 20 to 30 minutes. later drain and keep aside.
2. rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.
3. rinse, peel and chop the rest of the veggies.
4. add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.
5. pour ½ cup water and grind to a smooth fine paste. keep aside.

preparing kurma:

1. heat 2 tbsp oil. add the chopped onions.
2. stir and saute till the onions turn translucent or a light brown. add 7 to 8 curry leaves and stir.
3. next add the chopped tomatoes, ¼ tsp turmeric powder and ½ tsp red chili powder.
4. stir and saute for 2 to 3 minutes.
5. add the ground paste. stir and mix well.
6. saute stirring often for 4 to 5 minutes on a low to medium flame.
7. then add 2 tbsp fresh curd/yogurt. if you want, you can skip yogurt too.
8. mix the curd very well with the rest of the masala.
9. add the chopped mix veggies. stir and saute for 1 to 2 minutes.
10. then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water. stir well.
11. season with salt as per taste.
12. pressure cook for 2 whistles or for 9 to 10 minutes.
13. when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer for some more minutes. if the gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium - neither thin nor thick.
14. add 2 to 3 tbsp chopped coriander leaves. stir.
15. serve hotel style veg korma with pooris or chapatis.

Palak paneer

Palak paneer recipe

Ingredients (240 ml cup used)

• 1 heaped cup paneer cubes/ Indian cottage cheese (150 grams)
• 2 cups palak tightly packed (100 grams)
• 2 to 3 green chilies deseeded
• ¾ cup fine chopped onions or ½ cup paste
• ½ cup tomatoes (deseeded) or puree
• ¼ tsp kasuri methi                                                           
• ½ tsp coriander powder (optional)
• ¼ tsp cumin powder
• ¼ to ½ tsp garam masala
• 1 tsp garlic paste or ginger garlic paste
• 1 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• ⅛ tsp cumin or jeera
• Oil or butter as needed
• 2 to 4 tbsp. Fresh cream or 10 cashews(refer notes)
• salt as needed

Instructions

1. Fry paneer in a pan with 1 tsp oil for 2 to 3 mins. To keep them soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set aside.
2. In the same pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium heat. Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
3. Grind spinach with green chilies to a smooth puree.
4. Heat a pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add onions and fry till they turn transparent.
5. Add ginger garlic paste and fry until the raw smell goes away.
6. Add tomatoes and salt, fry till they turn mushy.
7. Add kasuri methi, garam masala and coriander or cumin powder. Saute until the mixture leaves the sides of the pan.
8. Pour half cup water and stir. Cook until the mixture thickens.
9. Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 mins.
10. Add paneer and mix. Switch off.
11. This step is optional. If using cream add it now. As a substitute to cream, you can soak 10 cashews in warm water for 15 mins and blend to a smooth milk cream consistency.
12. Serve palak paneer with naan, roti or rice.

Notes

Take care not to add too much water or too much cream as it will make your gravy thin. A thicker gravy tastes better.
If using cashews, soak them in warm water for 15 minutes and blend to a smooth puree. Alternately you can soak almonds for about 4 hours, peel off the skin and blend to a smooth paste or milk.

Quick Chicken Curry

Ingredients

• 1 kg chicken
  
  3 large onions, paste
  
  2 large tomatoes, pureed
  
  1 Tbsp garlic paste
  
  1 Tbsp ginger paste
  
  2 tsp coriander powder
  
  2 tsp cumin powder
  
  1/2 tsp turmeric powder
  
  1/2 tsp red chilli powder
  
  1 tsp garam masala powder
  
  2 Tbsp oil
  
  Salt to taste
  
  Chopped coriander for garnish

                                

Method

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

Key Ingredients: chicken, tomato, onion, garlic, ginger,coriander powder, cumin seeds, turmeric, red chilli, garam masala, vegetable oil, salt, coriander leaves

Chicken Cutlets

INGREDIENTS

• 750 gms of boiled, boneless chicken (or canned chicken chunks)
• 1 medium sized onion chopped very fine
• 1/2 cup very finely chopped coriander
• 2 tsps very finely chopped mint leaves
• 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 eggs                                                                                 
  
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp aamchur powder (raw mango powder)
• 1/4 tsp garam masala
• Salt to taste
• 1/2 cup sooji/ semolina
• Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

         

PREPARATION

• Cut the boiled chicken into 1" pieces, shred finely and add to a large, deep bowl. If using canned chicken chunks, mash well till the chunks are broken completely.
• Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
• Spread half the sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!

• 
  Form the chicken mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
• While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
• Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
• The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich...
  .

Vegetable Cutlets

Vegetable Cutlets, Mixed Veg Cutlets Recipe recipe

Ingredients

1cup finely chopped potatoes 

1/2 cup finely chopped french beans
1/2 cup finely chopped carrots              

1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For Servingtomato ketchup

Method 

1. Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
2. Add all the potatoes, french beans, carrots and cabbage and mix well.
3. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
4. Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
5. Mash the mixture using a potato masher.
6. Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
7. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2”) flat oval.
8. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
10. Serve immediately with tomato ketchup.