Paneer Bagh-E-Bahar Recipe

Ingrediants:

1/4 cup cashew nut paste
1 teaspoon sugar (cheeni)
1 cup yellow capsicum (shimla mirch) chopped
1 cup Tomato (Tamatar) chopped
1 teaspoon garlic (lasoon) (lasan) finely chopped
1/2 cup fresh cream (malai)
1 teaspoon pepper
1 cup pineapple chopped(optional)
2 tablespoon Tomato (Tamatar) sauce
2 green chilies vertically cut
2 tablespoon refined oil (tel)
1 teaspoon salt (namak)
200 grams paneer cubes

Method:

1. Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
2. Make a paste of cashew nuts along with fresh cream.
3. Heat up oil in a kadai and mix in cut garlic (lasoon) and green chilies and fry till brown.
4. Mix in cashew paste. Stir fry capsicum in cashew mixture in high flame.
5. Mix in pineapple and tomatoes and stir till cooked.
6. Mix in paneer, tomato sauce, salt and pepper.
7. Stir fry it for 5 minutes and mix in sugar
8. Stir fry for a minute and transfer to a round dish and sprinkle 2 tablespoon of cream.
9. Serve hot with tandoori roti.

Cabbage Idli

Ingrediants:
250 gram rice soaked for 3 hrs
150 gram grated cabbage
3 teaspoon Chilli powder
1 teaspoon turmeric (Haldi) powder
2 teaspoon Asafoetida (hing)
2 teaspoon Salt

Methid:

1. Coarsely grind all the ingredients except cabbage adding 1 cup water.
2. The batter must be thicker than that of idli batter.
3. Add the grated cabbage into the batter and mix well.
4. Make idlis of this batter and cook for 15mins on simmer in an idli cooker.

Barbeque Chicken

Ingrediants:
4 seeded and sliced Red chilli (Lal Mirchi)
2 chopped Garlic (lasoon)cloves (lavang) (Lasun)
5 small Onion (Pyaj)
2 teaspoon crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 teaspoon Fish Sauce
1 tablespoon Tamarind (imli)Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander (dhania)Leaves (Dhania Patta)
As required Salt (Namak)

Method:
1. Grind chillies, garlic (lasoon)and onion to make a paste like mixture.
2. Combine sugar, coconut cream, fish sauce, tamarind (imli)water and salt. Stir continuously.
3. make slits in the chicken breast.
4. Place chicken in a shallow dish. Pour over spice mixture. Turn to coat.
5. Place it aside for 1 hour.
6. Place chicken on a piece of foil.
7. Grill chicken for about 4 minutes a side.
8. turn occasionally till cooked thoroughly.
9. Garnish with basil or coriander (dhania)leaves.

Aloo-Palak

Ingrediants:

3 cups chopped spinach
2 large onions, chopped
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 teaspoon lemon juice
½ teaspoon wheat flour
1 teaspoon red chilli powder
1 teaspoon cinnamon (dalchini)-clove powder
¼ teaspoon turmeric (haldi) powder
½ teaspoon cumin (jeera) seeds
2 pinches asafetida (hing)
½ teaspoon garam masala
½ tablespoon butter
4 tablespoon ghee
Salt to taste

Method:

Step 1: Put the washed spinach in a pan, add very little water and a pinch of salt.
Step 2: Cover and boil over a high flame for 2 minutes.
Step 3: Cool quickly, or hold under running water in a colander.
Step 4: Put in a mixie, add green chilli and run for a minute.
Step 5: Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Step 6: Heat clarified butter (ghee)and fry potatoes till light brown.
Step 7: Drain the potatoes, keep aside.
Step 8: In the same hot clarified butter (ghee)add the cumin (jeera) seeds(jeera).
Step 9: Add the ginger, onions and fry till very tender.
Step 10: Add the tomato and further fry for two minutes.
Step 11: Add all the dry masalas and fry till clarified butter (ghee)separates.
Step 12: Add spinach and potatoes.
Step 13: When it resumes a boil sprinkle the flour and stir well.
Step 14: Boil for 2-3 minutes.
Step 15: Add lemon juice.
Step 16: Just before serving heat butter in a tiny saucepan and add the asfoetida (hing).
Step 17: Pour over the vegetable and mix gently. Serve hot.

Aloo Aur Simla Ki Mirch

Ingrediants:
900g potatoes, finely chopped
350g seeded capsicum (simla mirch)s
7 tablespoon cooking oil
2 small onions, finely chopped
½ teaspoon fenugreek (methi) seeds
1 teaspoon white cumin (jeera) seeds
1 teaspoon crushed garlic (lasoon)
1 teaspoon turmeric (haldi)
1 teaspoon red chilli powder
225g tomatoes, finely chopped
½ cup fresh coriander (dhania), finely chopped
salt to taste

Method:
1. Heat the oil in a saucepan and fry onions till brown.
2. add the fenugreek (methi) and cumin (jeera) seeds and stir until they turn a shade or two darker.
3. Put the garlic (lasoon), haldi, red chilli powder and salt and stir together for a few minutes.
4. Put the chopped potatoes and capsicum (simla mirch)s and simmer over low heat in a covered pan.
5. After 5 minutes, put the tomatoes; replace the lid and cook until both the potatoes and peppers become tender.
6. Stir in the fresh coriander (dhania) before removing from the heat to serve.

Afghan Chicken Recipe

Ingrediants:
1/2 kilogram chicken breast
5 garlic (lasoon)cloves (lavang) made into a paste
2 cup curd (dahi)
1 teaspoon black pepper, crushed (kali mirch)
Salt to taste
2 teaspoon juice lemon.
Method:
1. Mix all the ingredients and marinate together very well in a bowl.
2. Clean the chicken and remove it of any fat that is seen.
3. Now with a sharp knife, make random slits all over it.
4. Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
5. You must refrigerate the chicken overnight before cooking.
6. Once this is done, you should remove the chicken from marinate and grill for ten minutes on each side or till it cooked well.
7. Remember not to let the chicken char.
8. Sprinkle chat masala powder, lemon juice and serve hot.