Paneer Tikka Masala

Paneer Tikka Masala

Ingredients

For marination:

400 gms paneer (cottage cheese) cut into cubes

1 large red onion, cubed and separated

1 large green bell pepper, cubed

4 tbsp yogurt

1 tbsp corn flour or chick pea flour

¼ tsp turmeric powder

½ Kashmiri red chili powder

 ¼tsp cumin powder

½ tsp coriander powder

¼ tsp garam masala powder

pinch of black salt or common salt

½ tbsp ginger-garlic paste

For the masala gravy:

1 tbsp oil

1 large onion, finely chopped

1 tbsp ginger-garlic paste

¼ tsp of turmeric powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp of Kashmiri red chilli powder

4 tbsp tomato paste

1 tbsp of dried fenugreek leaves (kasuri methi)

 ¼ cup of cream

Salt to taste

a handful of chopped coriander leaves for garnishing

Directions

In a bowl beat the yogurt till thick and creamy. Add the corn flour, ginger garlic paste, all the powdered spices and salt. Mix well. Pour this mixture on the paneer, onion and bell pepper cubes. Mix gently and marinate for 30 minutes. In a pan heat some oil, and fry the paneer, onion and bell pepper till light brown (alternatively, you can skewer them and grill in an oven basting it with oil). Remove and keep aside. In the same pan heat some oil and add the chopped onions. Saute till golden brown. Add ginger garlic and saute for 2 minutes. Add the powdered spices and saute for 2-3 seconds. Now add the tomato paste and saute till oil separates from the gravy. Add ½ cup water and salt to taste. Stir and let the gravy simmer for a few minutes. Now return the fried/grilled paneer, bell pepper and onion to the gravy. Add kasuri methi and cream and stir. When the gravy starts to thicken turn off the heat. Check seasoning. Garnish with chopped coriander leaves. Serve with buttered naan bread.

Pork Vindaloo

Pork Vindaloo

“Vindaloo is derived from the Portuguese word “Vinha de Alhos” in which “Vinho” means vinegar and “Alhos” means garlic. It was originally a Portuguese preserve made with vinegar and garlic. However, after the Portuguese introduced it to India in the 15^th century, it was completely revamped with spices. Over the years the dish has evolved and has become one of the spiciest and the most popular dishes all over the world. Vindaloo is a tongue-searing curry and can be prepared with pork, meat, chicken and even certain vegetables.”

Ingredients

2 kgs Pork, cut into large chunks (about 3 inches each)

25 Kashmir dry red chilies (de-seeded)

4 large pods garlic

1 tbsp turmeric powder

3 tbsp cumin seeds

1 cup white vinegar

salt to taste

Directions

Apply turmeric and some salt and keep it overnight in the refrigerator. Next day, wash the pork pieces and wipe dry with a clean kitchen towel. Soak red chilies in some warm water. When the chilies have hydrated, grind them in a blender along with garlic, turmeric and cumin seed to a fine paste, using vinegar. Apply the ground masala paste to the pork and marinate for 8 hours in the refrigerator. Next day cook the pork with masala in a deep dish on a slow fire till pork is tender. Check seasoning and add some more salt and vinegar if required. 

Beef Green Masala Curry

Beef Green Masala Curry

Ingredients

1 kg beef or mutton, cut into cubes

1 medium red onion, chopped finely

2-3 medium tomatoes, chopped

2 medium potatoes, peeled and quartered

1 tsp turmeric powder

2 tsp garam masala powder

2 tsp coriander powder

1 tsp cumin powder

2 bay leaves

¼ cup vegetable oil           

juice of ½ lemon

salt to taste

For the green masala:

6-7 green chilies

2 big bunches of coriander leaves, cleaned and washed

2” piece ginger

6 flakes garlic

1 medium red onion, quartered

Directions

Cook beef/mutton with a little salt and water in a pressure cooker for 8-10 minutes. Keep the meat aside and retain the stock. In a blender grind all the ingredients with a little water to a fine paste. In a pan heat oil and add bay leaves. Add the chopped onion and saute until translucent. Add turmeric, coriander, cumin and garam masala powder and saute for 2-3 seconds. Add the ground masala paste and saute until the oil separates from masala and it releases a pungent aroma. Throw in the chopped tomatoes and saute for 3-4 minutes. Add a cup of water and the potatoes. Stir and let it simmer on low heat till potatoes are almost done. Add beef and the stock to the pot, stir and add salt to taste. Add juice of lemon and simmer for 2 minutes. Serve with white rice. 

Potstickers

Potstickers

“Potstickers are chinese dumplings that are seared and then steamed. They can be served with a dipping sauce as an appetizer or as a main course.”

Ingredients

2 packets chicken mince

2 packets wonton (Gyoza) wrappers

1 spring onion, finely chopped

2 tsp soya sauce

1 tsp black pepper powder

½ cup shredded carrot

salt to taste

oil for frying

Directions

Keep wonton wrappers to thaw. In the meantime, Mix all the other ingredients with the chicken mince. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat some oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3-5 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with chilli sauce.

Schezwan Fish

Schezwan Fish

Ingredients

1 kg Basa fish filets cut into chunks

1 egg, beaten

½ cup flour

2 tbsp soy sauce

¼ tsp black pepper powder

2-3 garlic flakes, chopped finely                       

1” piece ginger, chopped finely

2 spring onions, thinly sliced

1 tsp corn flour

6-7 dry red chilies

2 tbsp vinegar

¼ tsp ajino moto (MSG)

1 tsp sesame oil

vegetable oil

Directions

Marinate the fish pieces with 1 tbsp soy sauce, black pepper powder and beaten egg for ½ an hour. Soak dry red chillies in warm water. When they have hydrated, remove some of the seeds and grind it to a paste in a blender using vinegar. Keep the paste aside. Prepare a slurry with corn starch and some water and keep aside. In a wok heat about 4 tbsp vegetable oil. Take each piece of fish and coat it in flour and fry it the hot oil till golden brown on both sides. Remove and set aside. In the same wok add a teaspoon of sesame oil and some more vegetable oil. Add the chopped ginger garlic and stir fry for 2-3 seconds. Add about 2-3 tablespoon of the red chili paste (depending on how spicy you like it, you can store the rest of the paste in a container in the fridge) and stir fry for a few seconds. Now add the white part of the spring onions and stir fry. Add soy sauce, ajino moto and the corn flour slurry and stir. When the gravy thickens, add the fried fish pieces gently to the wok and mix. Check seasoning. Garnish with the green leaves of the spring onions. 

Shahi Paneer

Shahi Paneer

Ingredients

400 gms Paneer (Cottage Cheese), cut into cubes

1 large red onion

3-4 flakes garlic

2” piece ginger

¼ cup cashew nuts

4 tbsp tomato paste

1 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp red chili powder

½ tsp cardamom powder

¼ tsp turmeric powder

½ tsp dry fenugreek leaves (kasoori methi)

½ cup cream

2 bay leaves

salt to taste

4 tbsp oil

Directions

In a blender grind onion, ginger, garlic and cashews to a fine paste adding some water. In a pan heat oil and bay leaves, then add the ground onion paste. Sauté until the paste separates from the oil. Add all the dry spice powders and sauté for 2 minutes. Add the tomato paste and sauté for another 2 minutes. Add fenugreek leaves, salt to taste and a glass of water. Stir well. When the gravy starts bubbling, add the cubed paneer pieces and let the gravy simmer for 2-3 minutes on low heat. Add cream, stir and check seasoning. Simmer for 2 minutes and turn off the heat. Serve with naan bread or basmati rice.

Badami Murg (Almond Chicken)

Badami Murg (Almond Chicken)

Ingredients

500 gms boneless chicken, cut into cubes

3-4 flakes garlic

2” piece ginger

3 green chilies

2 tbsp garam masala powder (I prefer Mother’s recipe garam masala)

1 large red onion, quartered

½ cup cashew nuts

¼ cup almonds

1 tbsp poppy seeds

1star anise

½ cup cream

4 tbsp oil

2 tbsp chopped coriander leaves for garnishing

Directions

In a blender grind ginger, garlic and 1 green chillie to a fine paste. Marinate boneless chicken with 1 tbsp garam masala powder, ginger garlic and green chillie paste for ½ an hour.

In a blender grind onion, 2 green chillies, poppy seeds, star anise, almonds and cashews to a fine paste. In a steamer add the marinated chicken pieces and steam for 30 minutes. Heat some oil in the pan and sauté the ground cashew and almond paste till the oil separates from the paste. Add 1 tbsp garam masala powder and sauté for 2 seconds. Add the steamed chicken pieces to the pan and salt to taste. Add ½ cup water and cook till chicken is done and the gravy thickens. Add cream, stir and simmer for 2 minutes on low heat. Garnish with coriander leaves.