Mattar Paneer Butter Masala

                  Ingredients

                              Fried Paneer - 16 oz(approx 2 packets)

Peas - 1 cup Frozen

Heavy whipping Cream-1/2 cup

Butter -1/2 stick

Tomato Paste-2 tbs

Dry methi leaves- 1 tsp

 Onions- 2 Medium size chopped

Tomatoes-3 Tomatoes diced

Green Chillie-2

Ginger-1 inch

Garlic -6 cloves

Coriander leaves - 1/4 cup

Cashew nut -1/4 cup (optional)

Oil to fry 

Cumin powder-1 tsp

Garam masala -Fresh 1/2 tsp

Turmeric-1/2 tsp

1/2 tsp Chillie powder 

1/2 tsp Brown Sugar

Salt to taste

Method
Step 1
In a non stick pan  add 2 tbs Oil saute the onions,tomatoes,chillies,ginger,garlic and cashews add one after the other fry till they become mushy and the raw smell goes,add the cilantro leaves let it cool at room temperature, blend it in a mixer till smooth.

Step 2
In the same wok or pan add 1/2 stick butter add the blended mixture to it and cook on low flame, add all the powders the cumin,turmeric,garam masala,2 tbs tomato paste and the methi leaves let it slow cook for about 3-5 minutes.

Step 3
Add the peas ,brown sugar check for salt and cook for another 10 minutes till the peas have cooked now add the fried paneer to it simmer for another 3-5 minutes till u see the butter/oil separate .Now add the whipping cream ,check for spice, salt .

garnish with some whipping cream and cilantro leaves.

 Mattar Paneer is ready to eat with naan ,chappathi or rice. 

Chicken Manchurian Dry Fry

                                                     Ingredients

                                                 For the marinade you will need

                                                       Chicken - 4 pounds

                                                    Ginger and Garlic paste

                                                          Eggs-2

                                                  Corn Flour -2 tbs

                                                  Rice flour-2 tbs

                                              Tomato ketch up- 2 tbs

                                                 Chili Powder-2 tsp

                                                 White Pepper Powder-1 tsp

                                                  Salt to taste

                                                      water -1/4 cup (approx)

                                                 Oil to Deep fry

                                                 For the sauce

                                            2-4 green chilies slit into 2                                     

                                          Ginger- 2 inch minced

                                          Garlic- 8 pods minced

                                            onions minced fine-2

                                            Soy Sauce- 2 tbs

                                              Maggie Chili sauce -1/4 cup

                                             Vinegar-1 tsp

                                               Sugar -1 tsp

                                        1 Bell pepper - cubed

                                        1 Bunch Spring Onions-chopped fine

                                               Cilantro leaves for Garnish

Method
Marinate the chicken with the ingredients listed above , Heat oil in a wok to deep fry the marinated chicken pieces,remove from oil and drain on a paper towel.In the remaining oil add the onions followed by ginger,garlic and chili saute for a few minutes and add the vinegar,soy sauce,sugar and some chili sauce boil for a few minutes and toss the deep fried chicken,bell pepper and the garnish and toss so that the sauce evenly coats the chicken pieces.Serve hot with Chinese fried rice or with Chinese noodles.

Vegetable Pilaf

Ingredients

Rice -  4 cups
Water - 6 Cups
Curry powder- 2 tsp
Salt to taste
........................
Spices for tempering

2 Cinnamon sticks                                                              
3-4 cloves
2 cardamom
2 Bay leaves
1/4 tsp Fennel seeds
1 Star Anise

Coconut Mango Shrimp Curry

COCONUT MANGO SHRIMP CURRY

Ingredients:

1 lb Uncooked Small Shrimp – Peeled and  deveined 

1 Can Coconut Milk adjust according to your taste 

2 Onion – Thinly sliced or a handful of shallots

2 Tbsp Ginger+Garlic Paste or minced fine 

3-4 Green Chilies slit 

2 Tbsp of coconut oil

Handful curry leaves 

1 ripe mango cubed 

Other Spices

...................

1  Tsp Turmeric Powder

1 Tsp Pepper Powder

1 tsp Chili Powder

Salt to taste 

Method

.............

To a medium frying pan add coconut oil fry the onions till translucent add the minced ginger and garlic and curry leaves first add the spice powders and let it cook followed by the shrimp sauté for a few minutes then add the ripened mango.

Now add coconut milk,green chilies to the above sauté,

let it simmer on medium flame for 3-4 min.

Do not let the curry boil .Garnish with Cilantro leaves!!

Yummy Mango shrimp curry...is ready to be served  with some hot white rice or parathas!

Murg Malai Tikka

Ingredients

Chicken Boneless  4 lbs (bite size)

Marinade

...............

1/2 C Cream

1 C Mint  and Coriander leaves

4 oz Cream Cheese

1 Tbs Garlic and Ginger paste

1 Tbs Lemon juice

2  cinnamon sticks

2  cloves

1 Tsp Chili Powder

1/2 Tsp Cumin Powder 

1/4 Tsp Turmeric Powder

Salt to taste

Blend the above ingredients to a smooth paste  add the marinade to the boneless chicken.

Let it marinade for 3 hours or more .  

Skew the chicken on to the skewers and grill to perfection or bake in the oven for 45 minutes at 350 degrees and broil for 8-10 minutes.

Grilled Green Mint Chillie Chicken

Ingredients

Chicken Boneless  4 lbs ( cut into bite size bites )

Marinade

...............

1/2 C yogurt

1.5 C Mint leaves

6-8 Green Chilies 

1 Tbs Garlic Powder

1 Tsp Ginger Powder or ground fresh 

1 Tbs Lemon juice

1  medium size onion(red)

2  cinnamon sticks

2  cloves

Salt to taste

Blend the above ingredients to a smooth paste  add the marinade to the boneless chicken.

Let it marinade for 3 hours or more preferably left overnight  in the refrigerator.  

Skew the chicken on to the skewers and grill to perfection!

Yummy Green Chicken bites ready to be served as an appetizer!

Chicken Curry with Eastern Masala

Ingredients

2 whole Chicken (cut into pieces)
3 large Onions chopped
2 - 3 Tomatoes diced
Curry leaves -handful
4 Green chillies
Ginger and Garlic paste 3 tbs
Oil to fry

Whole spices

Cardamom-4
Cinnamon sticks -3
Cloves -3
Bay leaf-2

To Grind

1/2 Cup fresh grated coconut
1tsp poppy seed(optional)
2 tbs coconut powder or 1/4 can of coconut milk add 1 cup water to it.
Masala Powder

2 tsp Chillie powder
2 tsp Coriander powder
2 tbs Eastern Chicken Curry masala
1/2 tsp Turmeric
1/2 tsp Pepper powder
1/4 tsp cumin powder
Salt to taste
Cilantro leaves for garnish

Method

• Wash the chicken thoroughly rinse with some turmeric and salt water and drain completely.
• In a kadai or a wok  heat olive oil over medium heat  add the whole spices,add onions and saute until lightly browned .
• Stir in all the masala powders and the ginger, garlic paste and fry till the raw smell goes (3-4 minutes)add the tomatoes,green chillies,salt to taste continue stirring and let it fry till the oil comes up .
•  Add the curry leaves and the chicken pieces let it cook for 15 minutes then add the ground coconut with poppy seed, coconut powder diluted with water and let the curry simmer for another 30 minutes till  the chicken pieces are cooked and curry comes to the right consistency.

• Check for salt and garnish with fresh coriander /Cilantro leaves