Recipe 1Mutter Paneer – Peas and Cottage Cheese CurryMutter Paneer is perhaps the most commonly orderedvegetables curry in the Indian restaurants. It is an amazing side dish in a non-vegetarian meal and can also be the ideal main dish in a vegetarian one. Prep Time: 15 MinutesCook Time: 30 MinutesTotal Time: 45 MinutesServings: 4 to 6Ingredients:Fresh coriander leaves sliced fine to garnish -1/3 cupHot water -1 and 1/2 cupsFinely sliced 2 green chilies Quarterly sliced 3 medium sized tomatoes Quarterly sliced 2 large onionsShelled peas – 200 gmspaneer cube – 500 gmsDouble/thickened/ heavy cream – 3 tbspsVegetable/ sunflower / canola cooking oil – 6tbspsTurmeric powder -1/2 tspGaram masala -2 tspsCumin powder -1 tspCoriander powder -2 tspsGarlic paste -2 tbspsGinger paste -1 tbspSalt Step by step instructions:1.
Crushed tomatoes into a fine paste and keep aside.2. Crushed the onions into a fine paste and Keep aside.3. Put 2to 3 tbsps of cooking oil in a deep pan or kadhai and heat it. After a while,add the cubes of paneer and fry till it gets golden. Then take out the paneer and keep it aside onpaper towels.
4. Addthe remaining cooking oil in the same pan and put the onion paste. Fry thepaste till it gets a little browned.
5. Next,add the garlic, ginger, and tomato paste and fry for another 2 minutes. 6. Afterthat put the finely chopped green chilies as well as the cumin, coriander,turmeric and garam masala powders into the pan. Mix it continuously and cookuntil the cooking oil starts to discrete from the spice mixture.7. Nowadd the peas to the masala and cook for another 2 to 3 minutes.8.
Finally, add salt, hot water, and the fried paneer. Reduce the heat andcook as long as the gravy gets thicken. 9. Oncethe gravy gets as thick as you would like, turn the heat off and mix the cream.
Your dish is now ready to serve. Before servingdecorate it with coriander leaves and serve it with Naan, Paratha, Chapati, oreven Jeera or plain Basmati rice. Recipe 2Navratan Korma Navratan means nine gems. This wonderful Mughlaidish gets its name for the uses of nine different veggies, nuts, and fruits init.
This delicious vegetable curry is amazing with hot naans (tandoor-bakedIndian bread). Preparation time: 10 minutesCooking time: 25 minutesTotal time: 40 minutesServings: 4 – 6Ingredients:Pineapple cubes – 1 cup Cauliflower florets, parboiled – 1 cup Peeled, cubed, parboiled potato – 1 cupGreen peas, parboiled – 1/2 cupPaneer (cottage cheese) cubes (1″ cubes) – 1cupCashews, broken into bits – 1/2 cup 1 medium-sized green bell pepper, cut into 1″squares and seeds removed2 medium carrots, parboiled and chopped into smallcubes 2 medium-sized onions sliced and crushed to a finepaste3 tomatoes sliced and crushed to a fine paste12-15 French beans, parboiled, tops, and tailsremoved Double/thickened/ heavy cream – 3 tbspsGaram masala powder -1 tspRed chili powder -1/2 tspTurmeric powder – 1/2 tspCumin powder – 1/2 tspCoriander powder – 1 tspGinger paste – 1 tspGarlic paste -2 tspsVegetable/ sunflower / canola cooking oil – 4tbspsSalt Step by step instructions:1. Take adeep pan and add 1 tsp of cooking oil to it and heat. After a while, add thecashews and fry till it gets a little darker.
Then take out the cashews andkeep it aside on paper towels. 2. Repeatthe same procedure for the paneer cubes and keep them aside to use later. 3. Addthe remaining cooking oil in the same pan and heat it.
After that put the onionpaste and fry till it gets a little browned.4. Addthe ginger and garlic pastes and cook for 1 minute. Then put the tomato pasteand cook for another 1 minute.5. Putall the spice powders and fry till the oil starts to discrete from it. To keepthe masala from burning and sticking to the pan, you need to stir itfrequently.
6. Put 1cup of warm water to this masala and stir well for 1 minute.7. Nowput all the vegetables, paneer, pineapple, and previously fried cashews.
Stirwell with a soft hand to make sure not to break or mash the pieces of thevegetable and paneer cubes. Cook around 15 minutes. 8.
Finally, add salt and cream, mix it well and turn off heat.9. Thedish is now ready to serve. Recipe 3Country Captain Chicken CurryThis delicious and easy to prepare Indian Chickendish is a tried and tested well-rounded meal. This chicken curry can be as mildor hot as you like it. You can make it hotter by adding crushed green chiliesthan just putting whole or chop ones.
You can freeze it for weeks and when youwish to eat, simply reheat and decorate with fresh slices coriander and it’llbe ready to go. Prep Time:45 MinutesCook Time: 45 MinutesTotal Time: 90 MinutesServings: 4Ingredients:Chicken on the bone, cut into 3″ pieces – 1kg/ 2.2 lbsUnsalted chicken stock/ broth – 1/2 cupSliced fresh coriander to garnish- 1/4 cup2 fresh green chilies3 large onions sliced thinlyJuice of 1 limeVegetable/sunflower/ canola cooking oil -5 tbspsRed chili powder -1/2 tspFreshly crushed black pepper -1/2 tspTurmeric powder -1/2 tspGinger paste -1 tspGarlic paste -1 tbspSalt Step by step instructions:1. Takelime juice, turmeric, pepper and chili powder, ginger and garlic paste, salt,and chicken in a bowl. Mix all the ingredients well so the chicken is evenlylayered and keep it for at least 40 minutes to marinate. Keep in mind that thelonger you marinate the better.
2. Take 3tbsps of cooking oil in a deep, heavy-bottomed pan and heat with a mediumtemperature. When oil gets hot, put the chopped onions into the pan and frytill they get a little brown in color. Take half of the fried onions out of theoil and keep it aside on paper towels.
3. Nowadd another 2 tbsps of cooking oil with the marinated chicken and greenchilies. Cook as long as the chicken gets golden or brown in color. You need toturn/stir often so the chicken does not get burned or attached to the bottom ofthe pan. 4. Whenthe chicken gets browned put the chicken stock/broth and mix them well.
Coverthe pan and cook until most of the gravy/liquid gets dried. 5. Oncemost of the gravy gets dried, turn the heat off. Your dish is now ready toserve, Finally, serve the curry with the choppedcoriander and reserved fried onions. Recipe 4Sweet dessert Recipe: Rice Kheer This Indian traditional dessert is rich, creamyand a pleasure for the taste bud. At the end of any dinner or lunch, servingrice kheer makes the whole experience celestial. It is easy to cook but needstime and patience.
Slow cooking is the key issue here to give a lovely textureto it. Here is a simple and easy rice kheer recipe for you. Prep Time: 25 MinutesCook Time: 25 MinutesTotal Time: 60 to 90 MinutesServings: 4Ingredients:Fragranced Basmati rice – 1/4 CupFull cream milk – 6 cupsSugar – 1/4 CupCondensed Milk – 3/4 CupSilvered Almonds – 10 GramGreen cardamom powder – 1/2 TSPFor garnishing:Whole Pistachio nuts – 30 Gram Slivered Almonds – 20 Gram Step by step instructions:1. Takethe rice, wash and soak it for 20 minutes and set aside.
2. In aheavy bottomed pan, boil milk and then add the washed and whacked rice. 3.
Stirit continuously and rumble for 20 to 25 minutes. 4. Addcondensed milk and mix it well.5. Addsilvered almonds, cardamom powder, sugar, and mix them from top to bottom. 6.
Finally, serve them hot or chilled decorated with roasted wholepistachio nuts and slivered almonds. You can add any nuts you like – raisins,walnuts, pista, cashew nuts, or even dates. Notes: if you want more flavor, you can add rosewater or/and broiled saffron. You also need to make it sure that you use aheavy bottomed pan to avoid sticking or burning of the milk to the bottom ofthe pan.
Recipe 5Turmeric The most visually recognizable Indian spice,turmeric gives many Indian dishes their characteristic color. This vivid yellowspice is the key coloring agent in most of the Indian dishes. The inside ofturmeric is deep orange-yellow and gives the food a yellowish color. It isslightly bitter in flavor. Turmeric is not only known as a key additive ofcolor and flavor in curries but also popular for its health benefits.
Many atime raw turmeric is crushed into a paste and used on the skin to have a bettercomplexion. It also has great medicinal properties, especially with regards toanti-cancer and anti-inflammation effects. Usually dried powdered form of turmeric is sold inthe grocery stores or shops and commonly used in cooking.
