Shahi kadai paneer - Indian Recipe

Easy in cooking and an execellent paneer item

Ingredients

• 1 large onion
• 2 capsicum (bell pepper)
• 5-6 green chillies
• 250 g cottage cheese
• 2 tsp yogurt
• 1 tsp cashew nut,raisins & ground nut paste
• 1/2tsp jeera powder
• 1/2tsp dhania powder
• 1/2tsp haldi powder
• 1/2tsp sugar
• 1/2tsp kasuri methi
• 1/2tsp garam masala
• 1 no.large tomato
• oil for cooking
• salt to taste.

Directions

1. Mix yogurt, cashew nut,groundnut&raisin paste and make a smooth mixture.
2. Cut the capsicum&onion in medium size.
3. Heat oil in a kadai and add the onion and fry till its brown in color.
4. Now add capsicums,tomato,green chillies&all dry masalas.
5. After cooking a while add the curd mixture.
6. Cut the cottage cheese in medium cubes&add it into the gravy,add some water salt&sugar.
7. Cooked covered on a slow flame to a rich creamy gravy.
8. At last add kasuri methi & garam masala powder for a nice aroma.
9. Serve with rice or parathas

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Shabnam Curry - Indian Recipe

“Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. I removed cloves and cardamom too. If you like, you can crush 2 cloves and sprinkle over the curry just a min before removing it from flame. Add whole cardamom while sautéing the onions.

Ingredients

• 150 grams button mushrooms
• 2 medium sized onions
• 3 medium tomatoes
• 1 tsp. kalonji (nigella seeds) and 1 tsp. jeera (cumin)
• 1 tbsp. sour curd (fresh curd is alright)
• a handful of cashews
• 1/2 cup sweet corn and peas, frozen or boiled
• 1 tsp. ginger + garlic, freshly grated.
• 1 tsp. red chili powder
• 1 tsp. kasoori methi
• salt per taste
• 2 tbsp. oil
• a pinch of garam masala
• 1/2 tsp. turmeric 

Directions

• Prepare onion paste and keep aside.
• Prepare tomato paste and sieve to extract the juice
• grind cashews with curd to a fine paste and keep aside.
• Clean the mushrooms and chop off the stems, cut into quarters.  
• Now heat oil in a pan and roast kalonji and jeera
• When they splutter, add onion paste, ginger-garlic crush and roast till golden brown.
• Add tomato juice, turmeric and kasoori methi and cooked covered.
• When the paste leaves oil, add the mushrooms and cover to cook.
• You may not need to add water at this moment as mushrooms leave water.
• When mushrooms are tender, add peas and sweet corns. Add salt and mix well.
• Once they are cooked, add water to bring it to you desired consistency.
• As soon as the curry is of your consistency, add the cashew paste and sprinkle garam masala. Cook for a min or 2 and switch off the flame. 
• Relish with onion pulav or plain/jeera rice, or chapatti/parathas. 

Notes:

The curry had a rustic brown color which was compelling me a lot, and after adding the cashew paste, the color turned to light orange-brown. I suggest to add a spoonful cashew paste first, stir and check the color (if only, you are eating through the eyes first, and really value the color of the dish).

You can simply skip the sweet corn if not wish to have it.

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Chicken Kadhai - Indian Recipe

Chicken Kadhai as the name suggest is quite heavy and oily so it should not be eaten on a regular basis.But its very tasty and its wonderful with patarhas as well as rice.

Ingredients

• 1/2 k.g. Chicken cut into small pieces
• 250 g Onion
• 1 tbsp Garlic Paste
• 1 tbsp Ginger Paste
• One whole Garlic
• 2 tsp Red chilly powder
• 2 tsp coriender powder
• 2 tsp cumin powder
• 1 ½ tbsp tumeric powder 
• 2 tsp garam masala
• black pepper a pinch
• 2-3 bay leaves
• 2-3 Red Chilly
• ½ tsp Cumin Seeds 
• 1 cup coriander leaves, for garnishing
• 1 cup tomatoes, sliced
• 1 tbsp Butter
• 2 tbsp Curd
• Salt to taste
• Fortune Kachhi Ganhi Mustard oil 4 table spoon for cooking

Directions

1. Take chicken in a bowl.wash it properly with running water.Rinse all the water from the bowl.Marinate it with Curd ¼ spoon of ginger garlic pastes and ½ spoon of turmeric powder and salt. Keep it aside for half an hour.
2. Slice all the onions. Keep a pan on stove heat half table spoon of oil in Pan now fry the onions in it till it changes its colour to golden brown.Since we are using very small amount of oil so keep stirring.Now take it off from stove and let it cool for some time and grind it into a thick paste.
3. Now again heat remaining oil in the pan put bay leaves then cumin seeds and in the end red chillies.Add the whole garlic and then put the ginger and garlic paste in it.now add all the spices except garam masala and cook it for two minutes.
4. Then add the chicken in it and cook it for five minutes.
5. The chicken will leave a lot of water now put the onion paste in it and mix it well cook it for 15-16 minutes with the lid but keep stirring in between.
6. When it starts leaving oil then add the tomatoes 1 cup of water and the garam masala powder.cook for another 1 minute and them take it off from the fire.
7. Now add butter and garnish it with coriander leaves.cover it with the lid and keep it for five minutes.Serve it hot with parathas or plain rice

Some important points

• Avoid using raw onion paste.
• The whole garlic that we have put taste very nice after it gets cooked in the juices and spices.But if you don't like garlic then don't use it
• Always cook it with lid on as it saves fuel and aroma of spices.
• The whole recipe is cooked on a medium flame.

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Mushroom Vindaloo - Indian Recipe

It is a vegetarian version of the famous Goan recipe. I tried it with mushroom and it turned out good. Perfect as a side dish with chapattis or with rice, especially vegetable Biryani.

Ingredients

• 250 g mushrooms, sliced
• 2 onions, sliced
• few curry leaves
• 4-5 garlic cloves
• 8-10 Kashmiri red chillies
• 10 peppercorns
• 1 tsp. cumin seeds
• 2 cardamoms
• 1/4 cup vinegar
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander leaves
• 2-3 tbsp. oil

Directions

1. Grind the chillies, peppercorns, cardamoms, garlic and cumin seeds with the vinegar into a fine paste. Keep aside.
2. Heat oil and saute the onions till light brown.Now add the masala paste and the curry leaves and saute on low flame till the moisture dries up.
3. Add the mushrooms, 1 cup of water, turmeric powder and salt and cook covered till done. Serve, garnished with coriander leaves.

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Corn Kofta Curry - Indian Recipe

Ingredients

• 1 cup Corn
• 2 tbsp Groundnuts
• 3 Green chillies
• 1 tbsp Dhania
• 2 Onions(chopped)
• 2 Tomatoes
• 2 Lavang
• 2 tbsp Rice flour
• Cinnamon stick
• 1/4 tbsp Jeera
• Haldi
• Salt to taste
• Oil as required
• Coriander leaves
• 2 tbsp of Besan
• Red chilli powder

Directions

Preparation of Kofta curry:

Grind corn and in that add salt, Red chilli powder, Rice flour, Besan, Onion and mix well. Make small rounds of the mixture and deep fry in the oil and keep aside.

Preparation of Gravy:

Heat oil in a pan and add Dhania, Lavang, cinnamon stick and groundnuts and fry till light brown. Once it cools down grind the mixture. Then in the same pan heat oil and add onions and fry them till golden brown. Keep aside. Grind the onions along with tomatoes. Heat oil in a pan and add jeera after 2min add ginger-garlic paste and fry till golden brown. Add the grinded mixture and onion-tomato paste and saute.

Then add haldi, red chilli powder. salt and 1 glass of water and let it boil for 10min. Finally add fried koftas and keep it for 5min. Garnish with coriander leaves. Serve hot.

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