Paneer Butter Masala

Rich, creamy & restaurant style Paneer butter masala for you. Perfect for parties and also your family meals! My version of Paneer butter masala for you all!

Ingredients
Paneer 1/2 kg (cut into cubes)
onions 3 medium size (finely chopped)
tomatoes 2 medium size (pureed)
Ginger-garlic paste 2 tsp
water 2 cups (as required)
cashew paste (grind 10-12 cashews with water in a mixer)
kasuri methi- 1/2 tsp
salt as per taste
cumin powder 1 tsp
coriander powder 1 tsp 
red chilli powder 1 1/2 tsp
dollop of butter
oil for frying the masala (2 tbs)
coriander leaves for garnish

Method

1. Heat oil in a frying pan & add finely chopped onions. Fry till golden brown. Keep stirring frequently to avoid it from sticking it to the bottom. When the onions turn golden brown in colour add ginger garlic paste & tomato puree. Fry for 2 minutes.
2. Add cashew paste. Stir well. Add kasuri methi, salt, red chilli powder, cumin powder & coriander powder. Bring it to a boil. Add paneer pieces. Add water as required. 
3. After it starts boiling add a dollop of butter. Garnish with chopped coriander leaves
   

Lemon peri peri chicken and Mashed potatoes

There are many versions of making a perfect mashed potatoes. Most of the recipe do not add cheese but  I have added my twist to it with a cube of grated cheese. It makes the mashed potato cheesy and yummy for kids to eat!
I have used griddle pan to cook the chicken. Alternatively you can cook the chicken by preheating an oven at  200°C. Brush a baking tray with olive oil to grease. Cook for 1 hour or until the chicken is golden and the juices run dry when the thickest part is pierced with a skewer.

Mashed Potatoes
Ingredients
4 medium size potatoes
2 tbs butter
1 cheese cube (grated)
4-5 tbs milk
fresh ground pepper
salt as per taste

Method

1. Wash the potatoes and pressure cook them till they are completely cooked. It may take about 5-6 whistles to cook the potatoes (depends on the kind of potatoes you are using)
2. Warm the milk and butter together in a microwave or pan on the stove. Peel the potatoes and put them in the pan. Use a potato masher to mash the potatoes. Add milk to achieve the proper desired consistency. Add salt, pepper and grated cheese. Mix well. Serve with Lemon Peri Peri Chicken

 Lemon Peri-Peri Chicken
Ingredients
1/2 kg boneless chicken breast (2 pieces)
olive oil to grease and for marination- 4 tbs
6 garlic cloves coarsely chopped
1 inch ginger coarsely chopped
Lemon juice 1/4 cup
coriander leaves or parsley leaves 1 tbs cup chopped finely
chilli flakes 1 tsp
pepper and salt as per taste

Method

1. Wash the chicken under running water. Cut the breast pieces into small bite size pieces.
2. To make the Lemon Peri Peri marinate mix all ingredients (olive oil, garlic, ginger, lemon juice, chilli flakes)  in a food processor. Blend well. Transfer this to a mixing bowl. Add pepper, salt and chopped coriander or parsley leaves. 
3. Marinate the chicken pieces by adding the Lemon Peri Peri. Keep for marination for 2 hours.
4. Heat a griddle pan. Brush the pan with olive oil. Add the marinated chicken pieces and change the sides of the chicken so that it is cooked evenly from all sides. This will take about 1/2 hour to cook. Serve with mashed potatoes.

Mutton Curry

Ingredients
1 kg mutton
4 medium size onions
3 ripe tomatoes
ginger garlic paste 2 tbs
2 cup curds
1 tbs turmeric powder
2 tbs red chilli powder
salt as per taste
Shaan meat masala 2-3 tbs (as per your taste) Or any other meat masala of your choice
Garam masala
2 bay leaves
4-5 pepperrcorns
3-4 cloves
2 anise seeds
3 inch cinammon sticks

Oil for frying the masala (3-4 tbs)
1/4 cup coriander leaves (finely chopped for garnishing)


Method

1. Wash the mutton under cold running water. Marinate the meat by adding curds, turmeric powder, red chilli powder, salt (as per taste), Shaan masala. Keep it for marination for 4-5 hours
2. Make a fine paste of onions in a food processor. Keep aside for later use. Finely cut the tomatoes and keep them aside.
3. Heat oil in a non stick pan and add all the garam masala as mentioned above.Let it splutter for a while and then add the onion paste. let it cook for a while and then add the finely chopped tomatoes. Cook the onions and tomatoes till they start to leave oil from the sides.
4. Add the marinated mutton and pressure cook till 5-6 whistles. Add water if needed. Garnish with finely chopped coriander leaves
5. Serve with rice or rotis

 

Vegetable Biryani

I always used to think making Biryani is time consuming and never ever gave it a try. It does involve a lot of patience- cutting the veggies, making the masala, frying the onions. But it was fun doing it and when people appreciate your food it worth the effort you have taken!
You need to follow the recipe to the T, the measurements that I have given below can serve 4-5 people.
Biryani masala- Recipe is given in the masala section 

Ingredients:
2 cups Basmati Rice
1 cup Mixed Vegetable (cauliflower, carrot, french beans)
1/2 cup gms Green Peas
2 medium size potatoes sliced to cover the base of the pot
4 medium Onions (pureed)
Salt to taste
1 tsp Red Chilli Powder
Garam masala- 2 tsp Cinnamon, 4 Cloves, 4 Black Peppercorns, 2 star annise, 2 bay leaves
4 Tomatos (pureed)
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
2 tsp Red chilli powder
2 tbs biryani masala
2 medium onions finely sliced (for frying)

Method

1. Wash the basmati rice well before cooking. Drain all the excess water and keep aside for 15-20 minutes. Heat a tsp of veg oil, add the rice, Add 5 cups of boiled water and 1 tsp of salt. Steam the rice till the grains are well cooked. Keep aside for later use.
2. Cut all the vegetables into small cubes/pieces. Heat 2 tsp of oil and add all the vegetables. Partially cook them.  
3. Take 2 tbs of oil in a pan and add the dry spices mentioned above. Stir for about half minute. Then add pureed onion paste and saute them for a minute till oil starts to separate. Add tomato puree. Saute till you get aroma of the spices and oil starts to separarate from the corners. Add salt and red chilli powder and stir well. Let this puree saute for at least 20 minutes. Add 2 tbs of Biryani masala (add it according to the taste) Add the yogurt/Dahi. Heat it for about 10 seconds.
4. Add all the fried vegetables to this sauteed gravy.
5. Take 1 cup of oil and fry the sliced onions till dark brown. Put it on a tissue paper to get rid of excess oil.
6. Start layering the pot. Spread the potatoes at the base and cover the entire pot with potatoes. Add a layer of vegetable gravy. Add few fried onions. Now add a layer of the rice. Once this is done add 2nd layer of the vegetable gravy, fried onions and rice. Put the layer of fried onions on top of the rice. 
7. Place a hard bottom tawa under this pot and steam the pot for 1/2 hour or till you start getting the aromas of the potatoes and biryani being cooked. Serve hot with a boondi raita or curd.

** Adjust the garam masalas in the tempering according to your taste, keeping in mind the spices are already used in biryani masala

Chicken in Lemon and Rosemary sauce

Ingredients

2 boneless skinless chicken breast
2 tbs butter

1/2 lemon juice
1/4 cup white wine
1/4 cup fresh cream

1 tbs cornflour

1/4 cup chicken stock/ vegetable stock
1-1/2 tsp minced fresh rosemary

Method

1.  In a small skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side. Remove and keep warm.
2.  Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Add lemon juice.
3. Reduce heat, add cornflour and cook and stir until slightly thickened. Add chicken stock/ vegetable stock if it becomes very thick.
4.  Stir in rosemary and remaining butter until blended. Serve with chicken

General Tao's chicken

General Tso's chicken (sometimes Governor Tso's chicken, General Tao's chicken, General Tsao's chicken) is a sweet and spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants.
Ingredients
1 kg boneless skinless chicken breasts, cut into cubes
2 cups onions- finely chopped
8 small red dried chilies, seeds removed
Cornstarch slurry
1/4 cup soy sauce
1 egg
1 cup cornstarch
for the sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white wine
1 litre chicken broth
Method

1. Place sauce ingredients in container with a lid and mix well. Keep aside. Mix well before using.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange consistency but trust me it works. It will be VERY thick almost paste like. Dip in chicken pieces using a fork remove ONE chicken piece at a time and let the excess mixture drip off.  Deep fry the chicken pieces and remove excess oil by placing the pieces on a tissue paper.
3. In a separate wok or a large pot add a small amount of oil (you can use the same oil which was used for frying the chicken pieces) 
4. Add green onions and hot peppers and stir fry about 30 seconds.
5. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
6. Add chicken to sauce in wok, and cook until it is hot and bubbly. The quicker this is done the crispier the chicken stays.
7. Serve with rice

Spaghetti Pasta in White sauce with veggies

Ingredients
1 cup chopped onion
400 gms spaghetti pasta
2 tbsp chopped garlic
1 tbsp cracked black pepper
2 cups milk
3 tbsp plain flour (maida)
30 gm butter
1 tbsp dried mixed herbs
1 cup broccoli florets
1/4 cup sweet corn (optional)
1 cup chopped/sliced mushrooms
1/2 cup diced carrots (optional)
1/2 cup chopped french beans (optional)
2 tbsp grated cheese (processed/cheddar/ parmesan)
Salt to taste
1 tbsp olive oil/veg oil

Method

1. Cook the pasta as per the instructions on the cover. Drain water and keep aside.
2. Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes.
3. Heat the olive oil in a pan add the onions, cook on low heat until the onion is transparent, add garlic and cook on low heat for another minute.
4. Add the carrots and french beans, stir, cover the pan and cook for 5 min or till the carrot is almost cooked.
5. For white sauce- 
In a bowl, sieve the flour, add 1/2 of the milk and beat or stir to a smooth paste, gradually add the rest of the milk while stirring and ensuring there are no lumps. Melt the butter and add while stirring into the flour-milk mix. Add pepper, cheese. White sauce is ready.
6. Add the sweet corn, mushroom and dried herbs to the pan - cook for a further 3 minutes on medium heat. Add the white sauce to this pan. Stir continuosly.
7. Add the pasta, stir, add salt to taste and then the broccoli. Turn the heat off and mix everything.
8. Serve hot and sprinkle more grated cheese on top if you wish.

Note: If the white sauce becomes lumpy, grind it well in the mixer to get rid of the lumps. You can add some diced chicken with the onions if you like and follow the rest of the recipe.

Chicken Keema

Ingredients
250 g - minced chicken (cleaned and washed well)
2 - medium size onions (finely chopped)
2 - tomatoes (make tomato puree or finely chop the tomatoes)
1 tbsp - oil
2 tbsp - ginger-garlic paste
2 tbsp - coriander and mint leaves (chopped)
1/2 tsp - garam masala powder
a pinch - turmeric powder
1/4 tsp - red chilly powder
1 tsp - roasted coriander powder
2 boiled eggs for garnishing the keema
Method

1. Heat 1 tbsp oil in a non-stick kadai or pan and saute the onions on a low flame till golden.
2. Add ginger garlic paste and tomatoes (In case you are using tomato puree add it) Mix well.
3. Add all the dry masalas and saute on a low flame till oil separates. You need to saute for a longer time till colour of this paste changes to dark red.
4. Add the minced chicken and cook on a low flame for about 45 minutes.
5. Add coriander leaves. Add water (if needed) 
6. Mix well and simmer for 10 mins.
7. Serve hot with pav/bread. Garnish with half cut boiled eggs

Vaalachi Usal (Dry Hyacinth Beans curry)

Hyacinth Beans are popularly known as 'Vaal' in Marathi, 'avarekaalu' in Kanadda or 'mochai'  in Tamil. In Maharashtra some people prefer to call this curry as 'Vaalachi usal' or 'Vaalacha Birda' (Hyacinth beans curry)

Ingredients
Vaal - 1 cup (after soaking and sprouting the volume will increase to 2 cups)
2 medium size onions (1 1/2 onion -finely chopped, 1/2 onion for making paste)
ginger about 1 inch
garlic 15-20
coriander leaves for garnish, and 1/2 cup for making masala
1 green chilli (This depends how spicy you want your curry to be)
jeera seeds 1 tbs
coriander seeds 1/2 tbs
red chilli powder as per taste (depends how much spicy you want the curry)
salt as per taste
turmeric 1 tbs
mustard seeds 1 tbs
hing 1/2 tbs
amsul (garnicia indica) 4-5  (or use 4-5 pieces of raw mango when raw mango is in season)
fresh grated coconut -1/2 cup (1/2 cup coconut milk can be used too)
jaggery 1 tbs
Oil 2 tbs
water - as required (to make curry like consistency)

For making the masala

1. Grind 1/2 onion, garlic, ginger, green chilli(s), jeera, coriander seeds (add little water if needed. Keep aside.
2. Separately grind freshly grated coconut (add water to make it a paste like consistency) Keep aside. Do not mix with the masala made in step 1 above.

Method
These beans are dried ones and needs to be soaked for 8 hours, then tied in a muslin cloth for sprouting for another 8-10 hours. Then you need to remove the brown cover and what you get is white beans as shown in the picture above. This is a 2 day process but the end product is an amazing curry!!

1. Heat oil in a non stick pan (or kadhai) and add mustard seeds, hing. Let the spices splutter for sometime. Add the chopped onion and saute for a while.
2. Add turmeric powder, red chilli powder and the masala done in step 1 above
3. Saute for 1/2 a minute. Add the vaal (beans).
4. Keep stirring for 2-3 minutes. Put 1 cup water and bring it to a boil.
5. The best way to cook these beans is to cover the pan/kadhai with a lid/plate and add some water on this lid/plate. (this method will help fast cooking of the Vaal (beans) Test the beans if they are cooked by breaking them in two pieces. Add water to make it a curry like consistency.
6. Add amsul, fresh grated coconut (or coconut milk ), salt and jaggery
7. Garnish with coriander leaves.
8. Enjoy this curry with steamed rice/ rotis and nice spicy pickle!!

 

Shahi Dum Aloo

Ingredients
Baby Potatoes – ½ kilo
Onion – 2 large
Tomatoes – 2 nos
Black jeera (Kalaunji) 1 teaspoon
Coriander (Dhania) seeds – 1 teaspoon
Cumin (Jeera) Seeds – 1 tablespoon
Fennel (Saunf) – 1 tablespoon
Garlic peels – 6-8 pcs
Ginger – sliced into thin long pcs – about 10 pcs
Red Chillies (Kashmiri preferably) – 3-4 nos
Black pepper – ½ teaspoon
Salt to taste
Thick curds – 2table spoon – a little sour
Fresh cream – 2 table spoons
Kismis – 1 tablespoon
Cashewnuts – about  pcs
Coriander leaves – 1 small bunch
Cooking oil or mustard oil – 4 tablespoons

Method

1. Grind one onion with dhania, jeera, saunf, red chilli, black pepper, garlic into a coarse paste with a little water and keep aside. (This is the masala paste)
2. Half Boil the baby potatoes with skin (if preferred) and poke a hole into each of them and then deep fry them with salt and keep aside. (If you do not want to deep fry the potatoes, fully boil them and peel off the skin and keep aside)
3. Grind tomatoes into a puree with cashewnut and keep aside.
4. Beat the curds and keep aside.
5. In a large Pan (Kadai) heat oil and add kalaunji on low heat. Once it sputters, add the finely cut onion (one) and masala paste and fry well. The oil will leave the sides of the paste at this stage add the tomato and cashew paste and continue to fry on low fire. Let it simmer well and cook together with the masala. Now add salt and once all cooked add the thin long pcs of ginger, curds and some water (to make a gravy). Cook for 10 minutes. Add the potatoes, fresh cream and the kismis and cover with lid and cook on dum on a very low fire for about 15 mins.
6. Serve with plain paratha/roti 

Chicken & Veg Stew

This is a quick meal which is serve steamed rice. It is easy to make and a wholesome meal for a lazy weekend lunch/ dinner!
Vegetarians can use Tofu instead of chicken. I have once prepared the veg version of this recipe and thought of cooking it with chicken this time.

Ingredients
1/2 kg boneless chicken cubes
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 carrot
5-6 button mushrooms
5-6 babycorns
1 small size brocolli
2 tbs cornstarch/ cornflour
6-7 red chiilies
2 tbs oil
butter 1 tbs
1 ltr chicken stock/ vegetable stock
garlic crushed 10-15 clove
salt as per taste

Method

1. Wash and cut all the vegetables (bell peppers, brocolli, carrots, mushrooms, baby corns) in cubes. Par boil the carrots and baby corn (as it takes longer time to cook) with a pinch of salt and keep aside. All the rest of the vegetables can be boiled later while cooking the dish.
2. Boil the chicken in 1.5 litres of water. Let the chicken cook properly. Remove the chicken pieces and keep the stock aside for later use.
3. Heat oil and butter in a cooking pot and add the red chillies. Let them sputter for some time and add the crushed garlic. 
4. Add all the vegetables in the pot along with chicken. Add the entire chicken stock.
5. Mix cornstarch/corn flour with little bit of water and add it to the cooking pot. Stir in continuosly while adding cornstarch/corn flour.
6. Add salt as per taste. Bring it to a boil. Check for the consistency of the sauce/gravy. It should not be watery or very thick. 
7. Serve with steamed / boiled rice.
   
   
   

Bharla Vangi (Stuffed eggplants)

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". You will find many people making this on a festival day or during marriages. This gravy goes well with rotis/chappatis or even boiled rice.
This is my personal favorite and I love the tangy and sweetness in this recipe! You can never go wrong with this recipe...Simple and easy to make.

Ingredients 

12-14 small brinjals/eggplants, 

1 cup dry shredded coconut, 

1/2 cup peanut powder or peanuts (roasted), 

1/4 cup sesame seeds, 

1 tbsp each coriander-cumin seeds, 

2 tbsp Maharashtrian goda Masala , 

1 tsp tamarind pulp, 

1 tbsp jaggery, 

2 tsp chili powder, 

salt to taste, 

1 tsp ginger-garlic paste (optional), 

1/2 tsp asafoetida, 

1 tsp turmeric powder. 

2 tsp oil.

Method

1. Wash the eggplants (do not remove the stems) and give four vertical slits (not fully) to the brinjals from the top. Soak them in salt water for 10 minutes and rinse. Keep aside.
2. Put 2 tsp oil in a pan and fry the grated coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
3. Stuff all the eggeplants with little masala. Do not put all the masala in the eggplants.
4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
5. Add the eggplants and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
6. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.

Green peas & cauliflower in creamy white sauce

Ingrediants

2 cups fresh green peas

250 gms of cauliflower florets

1 cup milk

Magic garam masala (See the recipe for details)
3 medium size onions
2 medium size tomatoes (make puree)
cumin seeds 1 tbs
turmeric powder 1/2 tbs
whole garam masala 2 bay leaf, 4 peppercorns, 3 cloves, 1 star annise
red chilli powder- as required
salt as per taste
coriander leaves for garnishing
oil for frying veggies

Method

1. Wash the cauliflower florets properly and keep aside.
2. Heat oil in a pan and fry the florets till they are cooked 40%. Keep aside
3. Chop onions in small pieces and fry in oil until it leaves water.
4. Add tomato puree and fry for a while. 
5. Add Magic garam masala to this and fry till it leave aroma.
6. Let this cool for a while and then make a paste using mixer grinder
7. Heat some more oil in the pan and add cumin seeds, turmeric powder and whole garam masala. Fry for a while. Add the tomoto and onion paste. Saute.
8. Add the cauliflower florets, green peas, salt as per taste, red chilli powder. 
9. Add 1 cup milk and water if necessary
10. Since we have added milk the gravy will have a rich creamy texture.
11. Garnish with coriander leaves.
12. Serve with hot plain parathas, rotis.

Dahi Palak/Spinach in Yogurt

Ingrediants

2 cups of palak puree

6-8 fresh garlic crushed

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp methi seeds

1/4 tsp asafoetida/ hing powder

5-6 red chillies (de seed if you dont want the spiciness)

2 tsp oil for making tadka

2 cups of fresh dahi/ yogurt

little besan to mix in curd/ yogurt

Salt as per taste

1/2 tsp Sugar

Method

1. Heat oil in a kadai and add freshly crushed garlic, mustard seeds, cumin seeds, asafoetida/ hing powder, red chillies. Fry till it leaves aroma
2.  Add palak/Spinach puree in the oil
3.  Mix curd and besan.Mix well. Do not keep any lumps in it.
4.  Add the curd and besan mixture to the palak/ spinach in kadai.
5.  Bring it to a boil.
6. Serve with steamed rice or rotis

Chicken Gravy/Curry

Ingrediants

1 kg boneless chicken

5 medium size oinions

4 tomatoes

3 tbsp ginger garlic paste

whole garam masala- 5-6 peppercorns, 5-6 cloves, 2 bay leaves, 2 star anise, 2 sticks of cinammon (1 inch each)

Oil for frying the masala for chicken gravy

salt as per taste

For marination

2 cups of dahi(curd)

1 tbsp turmeric for marination

2 tbsp red chilly powder

salt as per taste

Method

1.  Wash the chicken pieces properly under tap water
2.  Marinate with salt, red chilli powder, ginger garlic paste, turmeric, curds. Keep it for marination for 3-4 hours. The longer you keep the better marination.
3.  Make onion paste in a mixer. Keep aside
4. Boil the tomatoes, remove the skin and make tomato puree. Keep aside.
5. Heat oil in a kadai and add all the whole garam masala and fry for 2 minutes, add onion paste and fry till onion starts leaving oil from side.
6. Add tomato puree and fry for another 5 minutes
7. Add the Magic garam masala. Refer to recipe Magic garam masala in the blog.
8. Add marinated chicken to this and add water as required.