Thursday, April 23, 2015

Palak Mutter Paneer

Ingredients

  • 2 packets amul paneer
  • 100 gms boiled peas
  • 750 gms palak cleaned and chopped
  • 4 onions peeled and grated
  • 2 tomatoes washed and grated
  • t tsp ginger grated
  • 1 tsp garlic crushed
  • Whole spices garlic, clove, cardamom, and a pc of cinnamon
  •  2 tsp dhaniya powder
  • 2 tsp garm masala powder
  • 8 green chilies
  • 1 tbsp cream

Method

  • Boil spinach with ½ tsp salt and ½ tsp sugar for 5 mins and let it cool completely
  • Fry paneer in pan and in same oil, add 1 tbsp ghee.
  • Add jeera when hot followed by whole spices
  • Lower the flame and add onions and salt and sauté for 10 mins.
  • Now add tomatoes, ginger and garlic and bhuno for 10 more mins or till oil separates
  • Add 1 tbsp fresh cream, mix well.
  • Add 2 tsp dhaniya powder and 2 tsp garam masala and sauté for 2 more mins.
  • Add fried paneer and mix well.
  • Add boiled peas. Taste seasoning and switch off flame.
  • Grind boiled spinach with 8 green chilies and add immediately before serving to the masala mixture so that no oxidizing process takes place and you have fresh green colour.





Udayan Favourite Chicken Masala

So I named it such because I am required to remake it every now and then.

Ingredients

  • Chicken : 1kg

Marinate
  • Beaten Curd:1/2 cup
  • Vinegar 2 tbsp
  • Dhania Powder : 2 tsp
  • Red Chilli Powder: 1 tsp
  • Tumeric Powder: 1/2 tsp
  • Garlic Masala (I have one from Goa) 2 tsp
  • Tomato sauce :-  2 tblspns
  • 1 cube of butter
  • Salt to taste
Masala
  • 3 onions chopped
  • 2 tbsp ginger garlic paste
  • 3 tomatoes puree
  • ½ cup beaten cream
  • 1 tbsp curd
  • 2 tsp kasoori methi
  • 2 tsp degi mirch
  • 1 tbsp tomato sauce
  • butter for cooking
  • 2 tsp jeera
  • 15 cashews soaked in water and make a paste of it.


Method

  • Marinade chicken with vinegar n salt n leave aside for 15 mins.
  • Then add around 1/2 cup beaten curd and 2 teaspoons dhania powder, 1 teaspoon red chilly powder,1/2 teaspoon turmeric powder, garlic powder, tomato sauce and little butter and salt and marinade for an hour
  • In the same vessel after an hour put chicken over slow heat for cooking.
  • Grind fried onions with 2 tspns of ginger garlic paste.
  • In a kadhai add butter, splutter jeera and add onion paste
  • Cook for 5-7 mins on slow flame.See to it that you bhunno the onions for long on slow flame till it gets a perfect brown color.
  • Add tomato puree n cook till oil leaves sides.
  • Then add kashmiri chilly powder n red chilly powder and 1tblspn tomato sauce..1tblspn curd.1/4 cup beaten cream, paste of handful cashews,beaten cream and cook the gravy well till oil leaves sides and den add the chicken pieces n cook again..add some red food colour(optional).
  • Add kasoori methi and garam masala powder.cook for 2 more mins and garnish with corriander and fresh cream..
  • Serve Hot with jeera rice