Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.

Pav Bhaji

Ingredients :-

• Butter- 1/ 2 cup
• Large onion  - 2 nobs finely chopped
• Capsicum chopped - 1 nob
• Ginger garlic paste - 1 tbsp
• Cauliflower florets - 1 cup
• Beet root - 1 nob
• Carrot - 1 nob
• Potatoes peeled and cut into 1-inch cubes - 2 nobs
• Tomatoes cored and diced - 2 nobs
• Frozen green peas - 1/2 Cup
• Green Chili - 2 nobs
• Salt as per taste
•  Pav bhaji masala - 2 tbsp
• Kashmir red chili powder - 2 tbsp
• Turmeric - 1/2 tbsp
• Cilantro finely chopped - 1/2 cup
• lemon juice - 2 tbsp
• Pav buns - 10 nobs
•  Red onion finely diced - 2 nobs
• 1 lime cut into wedges

Instructions:-

• Wash all the vegetables and cut it into cubes and keep it aside
• Take a pressure cooker and heat 1 tbsp of butter then add add all the cutting vegetables,tomato,green chili(don't add peas)mix it well,then add 1 tbsp of salt  one cup of water then cover the lid and wait for 2-3 whistle.
• Take a pan and heat 2 tablespoons of the butter,1 tbsp of oil, then Add the chopped onion, and saute it till it became transparent.
• Now add ginger, garlic paste saute it for few minutes. Add bell peppers and green peas saute it until the it turns translucent.
•  After 5 minutes,Add the chili powder,turmeric powder ,pav bhaj7 masala mix it well adding some water.cook it for few minutes. 
• Meanwhile you can mash all the boiled vegetables with the masher and keep it aside.
• After cooking masala for some time now add the mashed vegitables and mix it well.followed by 2 tbsp of butter.
• Cover the pan with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter,add little little water and cook until heated through, about 10 minutes with medium flame.
• Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed.  Finally add 1tbsp butter ,2tbsp of lemon juice mix it well,Sprinkle with the cilantro,and switch off the flame. 
• Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each pav. Heat a griddle or heavy skillet over high heat. Add the pav slice into  middle and toast each side until golden brown, 2 to 3 minutes each.
• Serve bhaji adding butter on top into plates, with the slice onion,and serve with the toasted pav and lime wedges on the side.
•  Enjoy one of the yummy street food. 

Pahadi Chicken

 

Ingredients :-

• Boneless chicken medium cubes - 400 grams
• Fresh mint leaves - 10-12
• Fresh coriander leaves - 1/4 cup
•  Ginger -1 inches
• Garlic - 4-5 cloves
• Green chilies  - 2
• Cumin seeds - 1/2 teaspoon
•  Lemon juice - 2 tablespoons
• Oil 2 tbsp for greasing
• Carom seeds (ajwain) -  1/2 teaspoon
•  Turmeric powder -  1/4 teaspoon
•  Gram flour (besan) -  2 tablespoons
•  Mustard oil - 2 tablespoon
•  Hung yogurt  - 1/2 cup
•  Garam masala powder  - 1 teaspoon
•  Green cardamom powder  - 1/4 teaspoon
•  Dried fenugreek leaves (kasoori methi) powder  - 1/4 teaspoon
• Oil to grease
•  Butter for basting
•  Chaat masala  - 1 tbsp (to sprinkle)
•  Onion rings for garnish
• Green chutney to serve

Method :- 

•  Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
•  Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
•  Heat mustard oil in the same pan till smoking point and set aside to cool.
• Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
• Take hung yogurt in another bowl, add coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
•  Add the sauteed gram flour mixture and mix well. Add smoked mustard oil and mix.
• Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
• Preheat oven to 200º C.
•  String on the chicken cubes on skewers, brush them with leftover marinade.
• Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.  
• OR
•  Take a tawa heat 2tbsp of oil add marinated chicken pieces and fry it slowly with medium heat. If need you can cover the lid and cook.
• Tawa Fry properly from both the sides and serve hot.
•  Brush butter on top and sprinkle Chaat masala.
• Arrange the Pahadi Chicken on a serving platter and serve with onions rings and green chutney.

Prawn Malai Curry

 

Ingredients

• Sized Prawn - Peeled and cleaned - 1 kg

• Coconut Milk - 1 glass

• Onion – Thinly chopped - 1 cup

• Ginger+Garlic Paste - 2 tbsp

• Oil As per requirement 

• Butter OR Ghee -2 tbsp

• Tomato Paste - 1 nob (optional)

• Bay Leaf -2 nobs

• Cinnamon Stick -1

• Cloves - 4 nobs

• Green Cardamom - 3 nobs

• Dry Whole Red Chilies - 2-3 nobs

• Turmeric Powder - 2 tbsp

• Red Chili Powder -2 tbsp

• Cumin Powder - 2 tbsp 

• Garam Masala Powder - 2 tbsp

 Method :-

• In a bowl, add turmeric, salt, prawns toss evenly (to smear turmeric n salt all over prawn).

 

• Heat the pan/kadai over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn light golden and then remove immediately(Takes about 6-8 minutes)

• In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion, and sauté till onions are transparent  (3 minutes).

• Add ginger-garlic paste, saute it for few minutes.

• Then add the chili powder and all spices, sauté for another 2 -3 minutes, till everything is mixed and cooked slightly.

• Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.

• Once it masala cook well and start living oil,Add fried prawns, mix it properly then cover the pan with a lid and let it cook on medium heat for 7-10 minutes.

• Take off the lid, add garam masala powder, sauté the curry one last time and switch off the heat.

• Transfer to a serving bowl and serve hot with roti/rice.

Crispy Khaja Odisha Style

 khaja  is a Crispy sweet Dessert From Odisha. It's a Layered fritter dipped  in Sugar Syrup. It is part of Chappan Bhoga that offered in Puri Jagannath Temple.

Ingredients:-

Ingredients For Layered :-

•  All Purpose Flour (Maida)  - 3cups , + 2 tablespoon
• Cooking Soda - 1 pinch
•  Ghee - 2tbsp , + 2 tablespoon, melted
•  Cardamom Powder (Elaichi) - 2tbsp
•  Black pepper powder  - 2tbsp, freshly powdered (optional)
• Cooking oil for deep fry

Ingredients for Syrup:-

• 2 cups Sugar
• 1 cup Water

How to make Khaja Recipe (Layered Fritters Dipped In Sugar Syrup):-

• To prepare Khaja recipe, in a bowl, add the flour, melted ghee ,Cooking soda and mix well. Add cold water to make a smooth dough. Cover the dough and keep aside for at least 15 to 20 minutes.
• Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.
• Divide the dough into eight equal parts. Take a ball and roll into circle shape sheet. Roll another one similarly.
• Smear the prepared flour paste on one sheet and place another on top of it. Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.
• Cut this flour log into equal sized pieces of 1 inch each. Roll each piece vertically.
• Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides. Cool them completely.
• In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
• Bring to a boil and cook till it becomes sticky.
• Add cardamom powder and black pepper to it. This addition of spices is purely optional. Switch off flame.
• Grease a large plate with some butter or ghee.
• Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.
• Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.

Chicken Afghani

 

Ingredients:

• Chicken – 1 kg (Preferably leg and thigh pieces)
• Onion (chopped) - 2 nobs
• Garlic Paste – 2 tsp
• Ginger Paste – 2 tsp
• Malai or Fresh Cream – 150 gms
• Hung Curd – 300 gms
• Dry Ginger Powder – 2 tsp
• Black Pepper Powder – 2 tsp
• Red Chilli Powder – ½ tsp
• Shahi Garam Masala Powder – 1 ½ tsp
• Kasuri Methi or Dry Fenugreek – 1 ½ Tbsp
• Cashew and Almond Paste – 4 Tbsp
• Ghee and Oil – 4 tbsp
• Salt – To taste
• Charcoal – 1 or 2 small pieces
• Mint Leaf – For Garnish

 Method :-

• Wash and clean the chicken pieces. Make some gashes or cut marks on the chicken pieces so that it can be cooked easily and flavor of marinade can go into it.
• Dry roast kasuri methi and keep aside.
• Take a big bowl and mix all ingredients except ghee, oil and charcoal.
• Add in roasted kasuri methi powder. Mix in very well.
• Now put the chicken pieces one by one and coat them with the marinade.
• Burn the charcoal till it turns red. Put it into a small bowl and pour 1 tsp ghee or oil in it. You will find smoke start coming immediately. Put this bowl inside the marinated chicken bowl and cover with a lid and then with a cloth. Keep as it is for 30 minutes. This process gives a very nice smokey flavor in the chicken.
• After 30 minutes remove the cover and take out the small bowl.
• Heat 2 tsp ghee and 2tbsp of oil in a kadai.
• Now start adding the chicken pieces into the wok. Arrange them in single layer. Keep the excess marinade aside.
• Cook the chicken till they are cooked and brown spot appears on all sides. You can see nice brown stripes on the chicken as we have put cut marks on them. Cook with the lid on and turn them from time to time.
• Take out the chicken pieces from the wok / kadai and keep aside.
• In the same wok / kadai add the chopped onion and saute it nicely till it become golden brown then add the marination masala and start cooking on low fire. When oil starts to separate add ½ cup of warm water in it. Let it come to a boil.
• Add the cooked chicken mix it well,then cover the lid and let it cook for 5 minutes with medium flame.
• After 5 minutes serve hot Garnish with mint leaf and red chili. Serve with any pulao / naan / kulcha /paratha/Rice.

Mushroom Chatpata

Ingredients :-

• Mushroom - 250 gm
• Onion - 2 nobs
• Capsicum - 1 nob cut into cubes
• Garlic chopped - 1 tbsp
• Ginger chopped - 1/2 tbsp
• Green chili  -1 nobs cut into slit
• Curry leaves - 1 string
• Soy sauce - 1 tbsp
• Tomato sauce 2 tbsp
• Chili Sauce - 1 tbsp
• ginger and garlic paste - 1/2 tbsp
• Salt as per taste
• Chili powder - 1 tbsp
• Black Pepper Powder(crushed) - 1 tbsp
• Corn Flour - 2-3 tbsp

Method :-

• Rinse mushroom well,Cut into half if you want to remove the skin you can just peel off.
• Take Mushrooms into a bowl,add little salt,chili powder,ginger and garlic paste,corn flour powder mix it well and keep it aside.
• Heat oil into a pan,once oil is hot add the marinated Mushrooms and slow fry them ,then take it out and keep it aside.
• In the same pan add little more oil,then add the chopped ginger-garlic,green chili slit and saute it for few minutes.
• Now add the sliced onions and again saute it for 2-3 minutes,add the capsicum,curry leaves,little salt and saute it for 5 minutes with medium flame.
• After 5 minutes add the soy sauce,chili sauce,tomato sauce and mix it well for some time.
• Then add the fried Mushrooms,add crushed black pepper and mix everything well with medium flame.
• Then cover it with a lid and cook it for 5 minutes with medium flame.
• Then switch off the flame and serve hot garnish with some chopped coriander leaves(optional). serve as a stater.

Pabda Fish Curry

Ingredients:

• Pabda Fish -  3-4 Medium sized
• Panch Phoran  - 1 tsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Garlic cloves - 4-5 Nobs
• Green chilies : 3-4 or as per taste
• Turmeric powder : 1 tbsp
• Red chili powder - 1 tbsp
• Dry red Chili - 2 nobs
• Salt -  as per taste
• Coriander leaves (fresh) : ½ cup finely chopped (must have)
• Mustard oil as required

Method :

• Wash the fish thoroughly and smear them evenly with generous amount of salt and turmeric powder. Keep aside for 15 minute.
• For preparing Masala paste,take a blender,add the mustard seeds,cumin seeds,garlic cloves,green chilies add little water and blend it to mate a fine paste and keep it aside.
• Heat a large fry pan or kadhai and add the mustard oil enough for frying the fishes.
• Once the oil is smoking hot, carefully place the fish one by one, maximum two or fish at at time. Do not overcrowd the pan.
• Fry the fish lightly (do not brown or over brown the fish). Just 3-4 minute on each side,Remove the fishes from the pan .
• Add more oil if requires,Once the oil is hot enough add the Panch Foran ,dry red chili and saute it ,As soon as the seeds starts to crackle, add the Mustard paste.
• Lower the heat, saute the masala.add some slitted green chilies,chopped Tomatoes Add turmeric powder, pinch of red chili powder, salt to taste.
• Saute nicely till the masala starts separating from the pan,Add two cups of warm water, cover the pan.
• Once the water starts boiling, carefully dip the fish in the gravy,Cook uncovered on low heat for 5 more minute.
• Add the chopped coriander leaves, give it a stir.
• Close the lid for 2 minute, and switch off the heat.
• Serve hot with white rice.

Kashmir Dum Aloo

Ingredients:-

for cooking potatoes :

• Potatoes -500 gm or 20 to 22 baby potatoes
• Water
• Salt - ¼ teaspoon 

Other Ingredients :

• Kashmir red chili powder - 3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Onion Paste - 1/2 cup
• Tomato puree - 1 cup
•  Fennel powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Shahi Jeera - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3 nobs
• Cardamom - 1 black
• Bay leaf - 1-2 nobs
• Black peppers -4-5 nobs
• Dry red chili - 2 nobs
• Dry kasuri Methi - 1 tbsp
• Cardamom - 2-3 nobs 
• Fresh full fat curd, beaten or whisked till smooth (yogurt) - 1/2 cup
• Water
• Mustard Oil - as per requirement
• Salt as per taste

Method :-

• Rinse the baby potatoes well,add some water,pinch of salt and Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.
• Drain them and allow to become warm or cool down at room temperature.
• Peel the potatoes,With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
• Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
• In a small bowl, take Kashmir red chili powder and water,Mix and stir well to get a smooth mixture.
• In a pan heat mustard oil till it begins to smoke,Add the parboiled peeled potatoes and begin to fry them on a low to medium flame,till both side is light golden.
• Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
• Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
• Lower the flame. Remove the extra oil and keep 2-3 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
• Add the dry red chili,sahi Jeera,bay leaf,cinnamon,cardamom,black pepper and saute it with low flame.
• Now add the onion paste and saute it till the raw smell go out,then add ginger garlic paste and mix it properly till it leaves oil.
• Then add the red chili + water solution,cumin powder,Coriander Powder,Turmeric Powder and stir well.add the tomato puree,salt and cook it with medium flame till it leaves oil.
• Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
• After adding curd, add water and continue to Stir and mix very well.
• Then add fennel powder,Dried Kasuri methi and mix everything properly.
• Now add the fried potatoes,again stir.
• Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
• The gravy should become thick.
• You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
• your Kashmir Dum Aloo is ready to eat,Serve kashmiri dum aloo hot with naan, rotis or rice.

Paneer Do Pyaza

Ingredients :-

• Paneer - 250 gm
• Onion - 2nobs cut  into cubes(layers separated)
• Onion grated - 1 medium sized
• Ginger and garlic paste - 1 tbsp
• Tomato Puree - 1 cup
• Chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Black pepper powder - 1/2 tbsp
• Kasuri methi - 1 tbsp
• Garam Masala Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Salt as per taste
• Oil as per requirement
• Thick Curd - 2 tbsp
• Fresh cream  - 2 tbsp
• Coriander leaves chopped  - 1 tbsp
• Green chili - 2 nobs (slit)
• Cumin seeds - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom- 2-3 nobs
• Cinnamon- 1 piece 
• Water as per requirement 

Method :-

• Take the Panner cubes into a big bowl.
• Add 1 tbsp of salt,1 table spoon chili Powder,black pepper powder,Turmeric Powder,dried Kasuri Methi add 2 tbsp oil then mix it properly and keep it for 5 minutes.
• After 5 minutes add the thick curd 2 tbsp,onion cubes and slit green chili's,mix everything properly till Paneer has to well coated with masala and keep it for 10 minutes.
• After 10 minutes heat oil in to a pan,once oil is hot add marinated Paneer mixture and saute it for 5 minutes then take out into the a plate once it turns dry.
• In the same pan add some more oil,cumin seeds,2 bay leaf and 2-3 cardamom and 1 piece of  cinnamon and saute it.
• Then add the Onion Paste and saute it for 2 minutes then  add ginger garlic paste and saute it till the raw smell go on,then add tomato puree and cook it cor 2-3 minutes.
• Now add the chili powder,salt,turmeric powder,coriander and cumin powder then mix it well and cook it until it left oil.
• Once masala cooked properly then add the fried paneer  mixture cubes and mix gently,then add 1 cup of water and cook it with medium flame,cover with  the lid.
• After 5-7 minutes,add the 2 tbsp of fresh cream,chopped coriander,1 tbsp of garam masala powder.
• Mix everything nicely and cook it with medium flame for 5-7 minutes then switch off the flame and rest it for 5 minutes.
• Your Paneer do Pyaza is ready to serve,serve hot with Roti/Paratha/Nan/Rice .