Chicken Bharta

Preperation Time: 40-45 min

Ingredients:
Chicken (Boneless) - 1 lb
Onion - 3
Green Chillies - 2
Red Chilli - 1 tsp
Jeera Pwdr - 1/2 tsp
Kasoori Methi - 1/4 tsp
Turmeric Pwdr - 1/2 tsp
Corinader Pwdr - 3/4 tsp
Garam Masala - 3/4 tsp
Tomato paste - 2 tbsp
Tomato - 1
Ginger - 3/4 tbsp
Garlic - 4
Cashews - 20
Cilantro
Water - 1/2 cup
Salt for taste
Oil

Preperation Method:
1) Boil water in a vessel. Add cashews and allow it to boil slightly. Keep aside.
2) Heat oil in a pan. Add ginger, garlic and saute for a minute. Add 1 onion t the pan and saute for a minute until onion turns light brown in color.
3) Add 1/4 tsp's each of turmeric pwr, red chilli pwdr and coriander pwdr and fry for a minute.
4) Add tomatoes and allow it to cook for a minute.
5) Grind items in the pan and cashews into a fine paste.
6) Cut chicken into very small pieces.
7) Heat oil in a pan. Add the chicken pieces, mix well for 2 minutes. Add balance chopped onions and green chillies to the pan and mix well.
8) Saute well until everything in the pan turns light brown in color. Make sure the water within the chicken pieces is dried off completely when frying.
9) Add balance red chilli pwdr, garam masala, jeera pwdr, kasoori methi to the pan and mix well. Allow the contents to cook for 2-3 minutes.
10) Add the tomato paste to the pan and saute the contents for another 2-3 minutes.
11) Now add the ground paste to the pan and mix well so that chicken gets coated well with all the contents.
12) Add 1/2 cup of water, mix well and allow the contents to boil.

Garnish with Corinader leaves and serve Chicken Bharta with Chapathi/Roti :-

Navaratan Kurma

Navaratan Kurma is a thick gravy of vegetables, fruit and whole masala mix and is one of the most liked and favoured dishes in Northern part of India..

Navaratan Kurma gets its name from the use of Nine main ingredients in preperation of this dish. 9 ingredients used in making this dish are Potato, Beans, Carrot, Cauliflower, Cashews, Raisins, Paneer, Grapes and Pineapple.

Preperation Time: 30-40 min

Ingredients:
Potatoes - 1 cup
Carrot - 1 cup
Beans - 1 cup
Cauliflower - 1 cup
Cashews - 1/2 cup
Raisins - 1/4 cup
Red Grapes - 1/2 cup
Pineapple chunks - 1/2 cup
Fried Paneer - 1/2 cup
Onion - 1/2 cup
Bay Leaves - 2
Cinnamon Stick - 1
Cloves - 3
Cardamom - 1
Jeera Seeds - 1 tsp
Ginger Garlic paste - 1 tbsp
Green Chilli - 3
Corinader Leaves - 1/2 cup
Cummin Pwdr - 1 tsp
Coriander Pwdr - 1 tsp
Chopped Nuts - 1/4 cup
Pepper Pwdr - 1/2 tsp
Salt for Taste

Preperation Method:
1) Cut all the vegetables into small cube sizes
2) Boil the vegetables for 15 minutes. Of this, boil potato, carrot and beans together for 10 minutes and then add the cauliflower pieces for the last 5 minutes.
3) Drain the excess water soon after boiling (otherwise vegetables will absorb this excess water). Keep this excess water aside as this can be added later if required for the gravy.
4) Take a small pan and add water, Cashews, onion. Allow it to boil. Grind this to a fine paste.
5) Heat oil in a wok. Add bay leaves, whole garam masala, jeera and allow it to sputter.
6) Add ginger garlic paste to the wok and mix well.
7) Add the ground paste and cook the mix on a low flame.
8) Add green chillies, corinader pwdr, cummin pwdr and saute for a min. Add water to the wok and allow it to boil.
9) Add cooked veggies, fried paneer, red grapes, pineapple, raisins, nuts and salt and mix well. Add pepper pwdr and cook mix for 15 min on low flame.

Serve hot with Chapati/Roti :-

Mutter Paneer

Preperation Time: 20-25 min

Ingredients:
Green Peas - 2 cups
Paneer Cubes - 1/2 cup
Tomato - 2
Ginger - 1 inch piece
Green Chilli - 2 to 3
Cloves - 2
Cinnamon Stick - 2 inch stick
Bay Leaf - 1
Turmeric Pwdr - 1/2 tsp
Chilli Pwdr - 1/4 tsp
Coriander - 1 tsp
Cummin Pwdr - 1/2 tsp
Cummin Seeds - 1 tsp
Sugar - 1 tsp
Salt for taste
Oil

Preperation Method:
1) Soak green peas in water for around 6 hrs . Then cook the peas in a pan for around 10-15 minutes.
2) Grind tomato, ginger and green chilles into a fine paste.
3) Fry paneer cubes in ghee until paneer turns light brown in color. After frying, put the panner in cold water for around 30 min.
4) Heat oil in a pan, add cummin seeds and allow it to sputter.
5) Add cloves, cinnamon stick and bay leaf into the pan and stir for a while.
6) Add the tomato puree and all powders to the pan. Mix well and cover the pan with a lid. Allow it to cook for 3-5 min.
7) Add the cooked green peas, paneer cubes and sugar into the pan and mix well. Add water and cover the pan with lid. Cook for 3-5 min.

Serve Mutter Paneer with Chapathi/Roti.. :-

Channa Masala

Preperation Time: 25-30 min

Ingredients
Channa - 2 cups
Tomatoes - 2 nos
Green Chilly - 2 nos
Ginger - Small piece
Coriander leaves - 1/4 cup
Red chilly pwdr - 1/2 tsp
Turmeric pwdr - 1/2 tsp
Coriander pwdr - 1/2 tsp
Cummin pwdr - 1/4 tsp
Cummin seeds - 1/2 tsp
Garam Masala - 1/4 tsp
Kitchen king Masala - 1 tsp (optional)
Water - 1/2 cup
Lime juice - 1 tbsp
Salt for taste
Oil

Preperation Method
1) Soak channa in water for atleast 8-10 hrs and cook it in a cooker. Cook till 3-4 whistles comes.
2) Grind tomatoes, ginger, green chilly, corinader leaves and cummin seeds into a fine paste.
3) Heat oil in a pan. Add the ground mix to it and saute for a while.
4) Add all powders and saute for 3-4 min.
5) Add cooked channa, salt and water to the pan and mix well.
6) Cover the lid and allow it to cook for 7-10 min.
7) Remove the lid and mash 10-15% of the channa in the pan.
8) Add lime juice to the pan.

Channa Masala goes really well with roti/chapati :-

Gobi Manchurian

Preperation Time: 35-40 min

Ingredients:
Cauliflower - 1 med size
Spring Onion - Small bunch
Garlic - 5 to 7 nos
Onion - 1 medium
Capsicum - 1/2 cup
Green Chilly - 4 to 5
Soya Sauce - 1 1/2 tsp
Green Chilly sauce - 2 tbsp
Tomato Ketchup - 2 1/2 tbsp
Vinegar - 3/4 tsp
Coriander Leaf for garnishing
Oil
Salt for taste

For batter:
All purpose flour - 1/2 cup
Corn flour - 1/4 cup
Rice flour - 2 tbsp
Egg - 1
Ginger garlic paste - 1 tbsp
Red chilly pwdr - 1/2 tsp
Soya sauce - 1/2 tsp

Preperation Method:
1. Cut cauliflower into medium size pieces
2. Mix all the ingredients listed for making batter and make a thick batter.
3. Add the cauliflower pieces into the batter. Then fry them in oil until the pieces turn golden brown in color.
4. Heat oil in a pan. Add white part of the spring onions, green chilly, ginger, garlic, capsicum (small cube sizes) and onion (small cube sizes) and saute them for a while.
5. Add all sauces and vinegar to the pan and mix them well.
6. Add the fried gobi pieces and mix them well until the gobi pieces are well coated with the sauces.
7. Garnish with green part of the spring onions and coriander leaves.

Note: If you want gravy, mix 1 tbsp corn four with 1 cup water and add to Gobi manchurian.

Mushroom Manchurian

Preperation Time: 20-25 min
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Ingredients
White Button Mushroom -150 gm
Onion - 2 nos
Green chilly - 2 nos
Garlic pods - 3 nos
Green Onion - 2 nos
Green Capsicum - 1/2 cup
Red Capsicum (optional) - 1/2 cup
Yellow Capsicum (optional) - 1/2 cup
Coriander Leaves - 1/2 cup
Red Chilly pwdr - 1/2 tsp
Garam Masala - 1/2 tsp
Pepper Pwdr - 1/2 tsp
Turmeric Pwdr - a pinch
Tomato Ketchup - 1 tsp
Soya sauce - 3/4 tsp
Salt for Taste
Oil
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Preperation method
1) Heat oil in a pan. Add green chilly, garlic and saute for a minute.
2) Add onion and fry till onion turns golden borwn in color.
3) Add all the pwdrs, add mushroom and mix well. Cover the lid and allow it to cook for 2 min.
4) Add Capsicum, coriander leaves, green onions and saute for 5-6 min.
5) Add Ketchup and soya sauce and mix well. Saute for 2 min.
6) Garnish with coriander leaves and green onion. Mushroom manchurian is ready :-

Paneer Veg Kuruma

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Preperation Time : 20-30 min
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Ingredients:
Green Peas - 1/4 cup (soak for atleast 4 hrs or use frozen)
Potato - 1 nos
Carrot - 1 nos
French Beans - 8-10 nos
Tomato - 1
Paneer - 10 cubes (small size)
Coconut - 1 cup
Cashews - 5-10 nos
Coriander leaves - 2 tbsp
Garlic pods -2 nos
Kasoori Methi (optional) - 1 tsp
Coriander pwdr - 1/2 tsp
Chilly pwdr - 1/4 tsp
Green chilly - 2
Fennel Seeds - 1 tsp
Garam Masala - 1/4 tsp
Oil/Ghee
Salt for taste
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Preparation Method:
1) Cook all vegetables (carrot, french beans, green peas, potato) in a vessel.
2) Grind coconut, cashews, fennel seeds, chilly pwdr, coriander pwdr, garlic, green chilly, corinader leaves and garam masala together into a fine paste.
3) Heat oil in a pan. Add the ground paste and saute for a min.
4) Add tomato to the pan and saute for another 5 more min.
5) Fry Paneer slightly in a pan using oil/ghee.
6) Add the fried paneer and cooked vegetables into the mixture and mix well.
7) Boil for 2-3 minutes and serve with Roti/Chapathi :-

Mushroom Spinach Fry

This is a dish that I got from one of my friends.. Spinach and Mushroom fry is a recipe I was hesitant to try initially but later when my friend insisted, I decided to try it out.. And believe me, I was in for a huge surprise.. Not only did it came really good, it has turned to be one of the favorites of my hubby..

Preperation Time : 10-15 min

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Ingredients:

Mushroom - 200gm

Spinach - 1 Cup

Onion - 1 (medium)

Garlic Pods - 3

Green Chilly - 2

Red Chilly Powder - 1 tsp

Coriander pwdr - 1 tsp

Turmeric pwdr - a pinch

Garam Masala - 1/4 tsp

Salt for taste

Oil

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Preparation Method:

1) Slice the onion, garlic pods, green chillies, Spinach and Mushrooms.

2) Heat oil in a pan. Add sliced garlic and saute for a minute.

3) Add onion, green chillies and aloow it to fry till onion turns golden brown in color.

4) Add all the powders and mix well.

5) Add sliced mushrooms, mix well. Cover the pan and cook for 2 minutes.

6) Add spinach to the pan and let it get fried.

7) Stir the contens for 5-6 min. When the oil around the mushroom starts to sizzle, it is done and ready to be served

Palak Paneer

Let's go for a North Indian dish time around.. Dishes made with Paneer is among the most common in North Indian menus.. Here is the recipe for Palak Paneer.


Preperation Time : 20-30 min

Ingredients:
Paneer - 1/2 cup
Palak - 1/4 kg or 3-4 cups
Tomato - 1 (medium)
Ginger - 1 tsp
Green Chilly - 1-2 nos
Coriander pwdr - 3/4 tsp
Turmeric pwdr - 1/2 tsp
Red chilly pwdr - 1/2 tsp
Jeera pwdr - 1/4 tsp
Asafoetida - 1 pinch
Cummin seeds - 1 tsp
Coriander leaves - 2 tbsp
Wheat Flour - 3 tsp
Milk or Fresh cream - less than 1/4 cup

Preparation Method
1) Deep fry Paneer in ghee in low flame.
2) Dip the fried paneer in cold water and keep it for 30 minutes.
3) Clean the spinach well and boil for 5 minutes.
4) Blend the boiled spinach slightly in a mixer.
5) Grind the tomato, green chilly and ginger in the mixer.
6) Heat oil in a pan. Add Asafoetida to the oil.
7) Add cummin seeds, turmeric, coriander and red chilly powder to the heated oil.
8) Add the tomate puree to the pan and cook for 5-7 minutes.
9) Add the ground spinach and coriander leaves to the pan and cook for another 5-7 minutes.
10) Mix the wheat flour and milk/fresh cream. Add this mix to the pan containing cooked spinach. Heat for another 2-3 minutes in medium flame.
11) Add the fried paneer to this pan for heat for 1-2 minutes. Serve the delicious paneer palak curry with Roti/Chapathi/Nan/Bread.