Navrattan Korma

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes

Navrattan Korma Ingredients:
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic pasteSalt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration
Navrattan Korma Directions:
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Navrattan Korma Video:

Aloo Methi

Serves: 4

Cooking time (approx.): 20 minutes

Style: Indian Vegetarian Recipes

Category : Indian Recipes

Aloo Methi -Ingredients:
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) 2-3 medium peeled and cut into small pieces aloo (potatoes) 1 medium tomato (chopped) 1-2 flakes of garlic (crushed)Salt To Taste 1/4th tsp turmeric powder Red chili powder to taste 1/2 tsp cumin seeds (jeera) 2-3 whole dry red chilies 2-3 tbsp vegetable oil
Aloo Methi -Directions :

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.

Aloo Methi -Video :

Palak Paneer

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category: Indian Recipes

Palak Paneer Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)Paneer - 7 oz or 200 gOil - 3 tbspOnions - 2 med, mincedGinger - 1″ pc, mincedGarlic - 4 cloves, mincedWater - 1/2 cupTomatoes - 2 large or 1, 14oz can diced (pureed)Garam Masala - 2 tspCumin Powder - 1 tspCoriander Powder - 2 tspRed Chili Powder - to tasteSalt - to tasteTurmeric Powder - 1/4 tspHeavy Whipping Cream - 8 tbsp or to tasteMilk - to taste (optional)
Palak Paneer Directions:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
Add in the Tomates, cover and cook till the oil seperates from the mixture.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
In a non-stick frying pan, heat the remaining 1 tbsp Oil.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
Remove from the pan into a plate with paper towel to soak the excess oil.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
Meanwhile, once the Masala is prepared, add in the mashed Spinach.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
Mix well and cook for 3-5 minutes.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
Mix gently and serve hot.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Tips:
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or Evaporated Milk.

Palak Paneer Video:

Mattar Paneer

Serves: 4

Cooking time (approx.): 20 minutes

Style: Indian Vegetarian Recipes

Category : Indian Recipes

Mattar Paneer - Ingredients:
medium sized onion, peeled and chopped 1
inch cube of fresh ginger, peeled and chopped 1
paneer (plus 2 cups of the whey)
veg. oil 6 tsb.
whole dried red pepper 1
ground coriander seeds 1 tbsp.
ground turmeric 1/4 tsp
medium sized tomatoes, peeled and minced 3
salt 1 tsp
freshly ground black pepper 1/8 tsp
frozen peas 3 cups

Mattar Paneer - Directions:

chopped onion and ginger and put to a blender along with 1/3 cup water and blend until you have a smooth paste.
Heat oil in a heavy 10 inch wide pot over a medium flame.
When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate.
Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).
Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute.
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 the whey.
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. Cover and simmer for 10 minutes or until the peas are cooked.

Mattar Paneer - Video:

Hederabadi Mutton Biryani (kacchi)

Serves: 4

Cooking time (approx.): 90 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes

Hederabadi Mutton Biryani Ingredients:
500 gms Basmati rice washed and drained
1 kg mutton cut into 2” pieces
1 tbsp adrak-lasan paste
5 big onions, sliced fine and fried till crisp (Birista)
2 tbsp red chilli powder
1 tsp haldi
2” piece raw papaya made into paste
1 ½ cups beaten curd
2 pinches saffron, dissolved in warm milk
Powder the following masala:
4 pieces dalchini
2 masala elaichi
6 green elaichi
6 lawang
2 tej patta
1 tsp kalimiri
1 tsp shahijeera
Whole masala for the rice:
1 masala elaichi
2 pieces dalchini
2 green elaichi
3 lavang
5 tbsp ghee or refined oil
A handful of chopped pudina and kothmir
Salt to taste

Hederabadi Mutton Biryani Directions:

To the mutton add the beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice).
As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in a colander.
Remove the whole masala. Melt the ghee and set aside.
To Assemble:
Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
Sprinkle the remaining ghee, colouring or saffron milk and lemon juice.
Cover and seal the dekchi with atta paste. Place over high heat for 20 to 25 minutes.
Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.

Hederabadi Mutton Biryani Video:

Thandoori Chicken

Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Prep. Time : 30 Minutes
Chicken Thandoori - Ingrediants :
Chicken 1 kg,
Cloves 12,
Onion 1,
Ginger 1 inch-piece,
Yoghurt 3 tb sp,
Vinegar 2 tb sp,
Chilly powder 2 tsp,
Coriander ½ tsp,
Cumin 1 tsp,
Salt [required],
Curry powder 1 tsp,
Lemon 1
Thandoori Chicken - Directions:

Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.

Thandoori Chicken - Video:

Ginger Garlic Chicken

Serves: 4
Cooking time (approx.): 30 minutes Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian chicken Recipes

Ginger Garlic Chicken - Ingredients:
chicken (about a kg or less) cut into small pieces 1
corn flour 2 tbsp
oil 1/4 cup (60 g)
large onion-sliced finely 1
grated ginger 2 tbsp
garlic-finely chopped 10 cloves
Sauce ingredients to be mixed together
soya sauce 2 tbsp
water 1/2 cup
vinegar 1 tbsp
tomato puree 1/4 cup
salt to taste
powdered black pepper 1/4 tbsp
corn flour 1 tbsp
Ginger Garlic Chicken - Directions:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.
In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit.
Transfer chicken to a serving dish, garnish with spring onions and serve.

Ginger Garlic Chicken - Video: