PALAK PANEER TIKKA

PALAK PANEER TIKKA

Adding a very interesting twist to the all-age, all-time favorite "Palak Paneer". The paneer is not added just as-it-is, instead we treat it well with the yet another popular version of paneer, "Paneer Tikka". The wonderful combination of 2 delicious ingredients made another wonderful dish, "Palak Paneer Tikka".

Ingredients 

for 3-4 persons

• Palak puree 2 cups
• Paneer 250 gms
• Onion finely chopped  1
• Garlic chopped 4-5
• Tomato puree 2 tbsp
• Cream ½ cup
• Red pepper optional
• Salt to taste
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp 
• Clove powder ¼ tsp
• Cinnamon powder ¼ tsp

For Tikka Masala.

• Yogurt 1 tbsp 
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp
• Crushed ginger 1 tsp
• Orange food color a pinch
• Salt to taste
• Oil 1 tsp

Method

In a large bowl, mix all the ingredients for tikka masala.

Cut paneer into slices.

Coat paneer well with the tikka masala.

Heat oil in grill pan/tawa.

Roast paneer well on both sides.

Cut the paneer tikka in triangle or any other desired shape.

For Palak Paneer Tikka

• Heat oil in pan and cumin seeds
• Add onion. Roast till goden brown then add chopped garlic.
• Add tomato puree and cook till oil separates.
• Add the dry masala and mix well.
• Add spinach puree and cook for 8-10 minutes till oil separates.
• Add cream and cook for 5-6 minutes.
• Add red pepper (optional)
• Add paneer and cook for 4-5 minutes.
• Palak Paneer Tikka is ready
• Serve hot with naan/paratha/roti.

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DUM CHICKEN ALOO

Ingredients                                                for 3-4 persons 

• Baby potatoes 8-10
• Boneless chicken Breasts (cut into 1" cubes) - 2
• Fried onion paste 2 tbsp
• Red chilli (kashmiri) paste 1 tbsp
• Yogurt 1 cup
• Black pepper opder 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Cumin powder
• Salt to taste
• Ginger powder 1 tsp
• Fennel seeds (crushed) 1 tsp
• Turmeric powder 1 tsp
• Kasoori Methi 1 tsp
• Asafoetida 1/2 tsp

Mehtod

• Boil potatoes for 2-3 minutes (they must  not be completely cooked)
• Fry potatoes slightly.
• Sprinkle chicken with salt and pepper. Keep for 30 minutes in fridge.
• Heat oil in pan and cook chicken.
• Remove from the pan when cooked.
• Add dry spices in yogurt and mix well.
• In same pan, heat mustard oil. Add asafoetida.
• Add onion paste.
• Add chilli paste and cook well.
• Add chicken and cook well.
• Add spiced yogurt. turn heat very low or take off from heat while adding yogurt. Cook on low heat till oil separates.
• Add potatoes and mix well.
• Cover and simmer on low heat for 7-8 minutes.
• Dum Chicken Aloo is ready.
• Serve hot with poori, roti or boiled rice.

MUNG MURGH

Ingredients

                                                                                         for 3-4 Persons

• Mung beans 1 cup (soaked overnight)
• Chicken thighs boneless 4
• Black pepper powder 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coconut milk 1/2 cup
• Tomato 1 chopped
• Ginger chopped 1 tbsp
• Garlic finely chopped 1 tbsp
• Salt to taste
• Onion 1 sliced

Method

• Add salt and ginger to soaked mung and cook in cooker till soft.
• Marinate chicken with salt and pepper.
• Mix well and keep for 1 hour.
• Heat oil in pan and cook chicken.
• Turn from time to time.
• Remove chicken and in same pan add onion.
• When onion starts to turn golden, add garlic. Saute for few seconds.
• Add tomatoes. Mix well.
• Add dry spices.
• When oil separates add coconut milk.
• When mixture start to boil, add cooked daal and cooked chicken.
• Mix well. Cover and let simmer on low heat for 15 minutes.Garnish with chopped coriander.
• Serve hot with roti or naan.

CHAT-PATTA CHICKEN.

CHAT-PATTA CHICKEN.

A dish full of flavours. With all the elements of food, sweet, sour,salty spicy, vegetable and meaty ingredient, the dish is sure to tempt your tastebuds. All flavours still simple dish, involves no spices and is quick and easy to make.

Ingredients

                                                                      for 3-4 persons

• Boneless chicken 250 gms
• Cabbage 400-500 gms
• Peanut butter 1 tbsp
• Red chilli paste 1 tbsp
• Coconut cream 1/2 cup
• Tamarind paste 1 tbsp
• Black pepper 1 tsp
• Salt to taste

Method

• Sprinkle chicken with salt and pepper. Mix well and keep aside for 15-20 minutes.
• Heat oil in pan and cook chicken till soft and cooked well.
• Take out chicken from pan. In the same pan, add chopped cabbage. Stir and cook till slightly soft.
• Add salt and mix. Cover for 10-12 minutes.
• When cabbage get cooked, add chicken.
• Mix well and cook covered for 5-6 minutes.
• Add coconut cream, peanut butter and Chilli paste. Mix well. Stir cook for 2-3 minutes.
• Add tamarind paste and mix well.
• Cook for 2-3 minutes. Chat-Patta chicken is ready.
• Serve hot with rice or naan.