Palak Paneer

     

Ingredients-
 
Palak - 1/2 kg
Paneer - 250 g
Onion chopped - 2 medium
Tomatoes chopped - 2 medium
Garlic-ginger paste - 2 tbsp
Green chilli paste - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 1/2 tsp
Red chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Bay leaf - 2
Cornflour - 1 1/2 tsp
Oil - 4tbsp + frying
Milk - 1/2 cup
Cream - 2 tbsp
Butter - 1 tbsp
 

Method -

Remove the hard stem of the palak and clean it thoroughly in running water.
Cut it coarsely, blanch and grind it.
Cut the paneer in cubes and spread the cornflour over it coating it nicely.
Heat a frying pan and fry the paneers in 2 batches until it has turned to a light golden colour. Keep it aside.
In the same frying pan, remove the excess oil letting 4 tbsp remain over there.
Now put the bay leaf and after that put the onions and fry it.
When its golden brown put the ginger- garlic paste, chilli paste, all the dry ingredients and the chopped tomatoes, stirring all the time. 
Fry it on a low heat until the tomatoes are tender. Add the ground palak and mix it nicely with the rest of the masala, stir fry it for a while and pour the milk at this point. Cover it and let it simmer on a low flame for a while, taking care that it should not stick to the pan. Add the paneers, cover and cook until the paneer is done. Before serving garnish it with the cream and butter.
Serve it hot with rice, paratha, rumali roti or tandoori roti.
It goes superbly well with anything.

 

Mughlai Chicken Kheema Lajawab

 Ingredients -

Chicken kheema - 250 g
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Tomato chopped - 1 large
Onions chopped - 2 large
Green chillies minced - 2
Red chilli powder - 1 tsp

Cumin powder - 2 tsp
Coriander powder - 1 tsp

Pepper powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green cardamom crushed - 2
Cinnamon stick - 1 inch
Curd fresh - 2 tbsp
Cashews - 6-7 made to paste
Egg beaten - 1
Bay leaf - 2
Oil - 3 tbsp
Butter - 1 tbsp
Fresh Coriander leaves - a bunch
  

                                       
                         
Method -

Heat a frying pan with oil and butter in it and put bay leaf, cinnamon stick and onions. Gently fry the onions till golden brown. Add ginger-garlic paste, green chillies and all the dry ingredients and saute for a while, add tomatoes and stir fry it until tomatoes are tender.
 Add curd, cashew paste and mix it nicely with all the ingredients and put chicken kheema and salt also. fry it for a while and cover it and cook it for 10 - 15 minutes in a slow fire. Sprinkle some water also so it does not stick to the pan. Finally add egg and the garam masala and fry it nicely until all are nicely incorporated.
Sprinkle chopped coriander leaves and serve it hot with chapati, nan or paratha.

Navratri Fast Special - Vrat Ke Aloo

 Ingredients - 

Potatoes boiled - 1/2 kg
Cumin seeds (jeera) - 1 tsp
Red chilli whole - 1
Clarified butter (pure ghee) - 2 tbsp
Red chilli powder - 1/2 tsp
Green chillies chopped -2
Rock salt (sendha namak) - to taste
 
Ground dry masala -
 
Cumin seeds - 1 tsp
Pepper corn - 1/2 tsp
Coriander seeds - 1/2 tsp
Roast it lightly and dry grind it.

Method -

1. Peel the potatoes and cut into small pieces.Take care 
    that it should not be overcooked and mushy.
2. Take a deep frying pan and heat ghee in it.
3. Put the cumin seeds, green chillies and the whole
    red chilli in the oil and when it turns brown, put cut
    potatoes into it. Put grounded dry masala and salt into 
    it and fry it for a while.
4. Cover it and cook it on a very low flame for 8-10 
    minutes till the potatoes are fried to a brown colour
    and cooked well. Serve it hot with pooris, curd, 
    Fried ground nuts or you can enjoy eating it just like 
    that as it is one dish you will love eating without any                          accompaniments.

Navratri Fast Special - Singhare Ka Atta (Water Chestnut) Ki Poori

Ingredients - 

Singhare ka aata ( dried water chestnut flour) - 2 cups
Boiled and grated potatoes - 2 medium size
Warm water - to knead the dough
Oil - for frying

                                
METHOD -

1. Take the flour in a shallow plate and mix it with 
    the grated potatoes nicely.
2. Start mixing the water very little at a time, just 
    sprinkling in the beginning.
3. Add enough water and knead it to make a smooth dough. 
4. Take a small ball size dough, sprinkle some dry flour on the
    rolling board, and with the help of it, make a round poori.                 Prepare all in the same manner.
5. Heat a deep frying pan and fry the pooris in it and 
    serve it hot with fried potatoes.