Kadai Mushroom

Ingredients:

200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee)

Preparation

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Paneer Bhurj

Ingredients:

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

• Chop the onions, tomatoes and chillies finely.
• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
• Garnish with chopped coriander and serve hot.

Bengal Fish

BHAPA ILISH Hilsa fish steam cooked with a tangy paste of mustard and green chillies – a Bengali speciality Preparation Time : 20 minutes Cooking Time : 20 minutes Servings : 4

INGREDIENTS Hilsa (ilish) 1 kilogram Salt to taste Turmeric powder 1 teaspoon Yellow mustard seeds 1 teaspoon Mustard seeds 1 teaspoon Green chillies 2-3 Ginger 1 inch piece Mustard oil 3 tablespoons

METHOD Wash the fish well and clean it from inside. Cut into darne. Sprinkle salt and half of the turmeric powder. Make a smooth paste of yellow mustard seeds, black mustard seeds, green chillies, ginger and salt. Take a pressure cooker. Add three cups of water and place a ring in it. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker. Add remaining turmeric powder to prepared paste. Apply paste liberally on fish. Pour mustard oil on top. Adjust seasoning. Cover with lid and steam for eight to ten minutes. Serve hot.

Butter Chicken

Ingredients:

• Chicken - 1 kg, skinned, boned and diced
• Curd - 150 ml
• Almonds - 50 gms, crushed
• Cinnamon - 1/4 tsp, crushed
• Cloves - 1/4 tsp, crushed
• Bay leaves - 1/4 tsp, crushed
• Green cardamom - 4
• Ginger pulp - 1 tsp
• Garlic pulp - 1 tsp
• Tomato - 400 gms, chopped
• Onion - 2, chopped
• Fresh coriander - 2 tbsp, chopped
• Fresh cream - 4 tbsp
• Chilli powder - 1 1/2 tsp
• Garam masala powder - 1 tsp
• Corn oil - 1 tbsp
• Butter - 75 gms
• Salt as per taste

Preparetion Method:

• Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
• Blend well.
• Put the chicken pieces in a large bowl. Pour over the curd mixture.
• Heat butter and oil together in a pan.
• Put onions and fry for 3 minutes.
• Add the chicken mixture.
• Saute for about 7 to 10 minutes.
• Add half of the coriander leaves. Blend well.
• Add cream. Stir for sometime. Simmer.
• When the chicken is done, garnish with the remaining coriander leaves before serving.
• Tastes best with parathas or chappathis.

Paneer Tikka

Ingredients:-

1 Large block of Paneer
1 Onion
1 Capsicum
1 Tomato
Few Mushrooms
 Finely Chopped Coriander Leaves.

To Marinade:-

1/2 cup Curd
1 tsp Garlic Paste
1 tsp Ginger Paste
2 tsp Tandoori Powder
1 tsp cumin Powder
1 tsp chat powder
salt to taste
Red Chilli Paste to taste

Method:-

• Cut Paneer into long 1/2" thick cubes.
  
• Cut all vegetables into cubes.
  
• Mix all ingredients for marinade and keep aside.
  
• Add the left marinade to the vegetables.
  
• Brush the marinade to the paneer and refrigerate it for 3 hours.
  
• Heat oil in a kadhai and fry marinated paneer till fully done.
  
• Also fry other vegetables.
  
• In a plate arrange fried vegetables and then paneer.
  
• Garnish with coriander and lemon slices

Akhrot Murgh

AKHROT MURGH Delicious chicken recipe with the flavour of walnuts Preparation Time : 30 minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Walnuts, blanched , peeled and powdered                  1/2 cup Boneless chicken,                                                         400gms Ginger paste                                                                 1tablespoon  Garlic paste                                                                  1tablespoon  Salt                                                                                to taste  Cumin powder                                                              1teaspoon  Yogurt                                                                           1/4cup   Oil                                                                                 1 tablespoon Onion , grated                                                              1 medium Tomato, Pureed                                                             1                                                                                                                                              Green chillies, chopped                                               4 Coriander powder                                                        1teaspoon Fresh cream                                                                 2 tablespoon Garam masala powder                                                 1/4 teaspoon

METHOD

Place chicken in a bowl. Add ginger paste, garlic paste, salt, half teaspoon cumin powder and yogurt and mix well. Marinate the chicken for half an hour. Heat oil in a pan, add onion and sauté till lightly browned. Add tomato puree, mix well and continue to sauté till oil separates. Add green chillies and continue to cook for two minutes. Add coriander powder, remaining cumin powder, mix well and cook for one more minute. Add the marinated chicken, mix well, cover and cook till done. Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.