Butter Paneer Masala

Recipe & Photo Courtesy: Farhana ( My sister)

Another yummy dish from my sis

Ingredients

Paneer: 15 cubes

Onion: 1

Tomato: 1 big

Cashews: 6

Ginger & Garlic Paste: 1tsp

Kashmiri Chilli Powder: 1tsp

Turmeric Powder: a pinch

Coriander Powder: ¼ tsp

Garam Masala: ¼ tsp

Cardamom, cinnamon, Bay leaf: 1 each

Cloves: 2

Salt: needed

Butter: as req

Fresh Cream: 2tbsp

Cumin Seeds: ½ tsp

Method Of Preparation

Soak Paneer in hot water for 30 minutes. Meanwhile in a sauce pan add butter and cumin seeds to it.

Then add chopped onion and saute till it turns translucent. Add in ginger garlic paste. Then add Kashmiri chilli powder, turmeric powder and coriander powder and garam masala. After sauting for a minute, add tomato and stir well till it cooks and mashed up well. Add in cashew paste to it. When this cools grind it into a smooth paste.

Heat butter in a pan and add in garam whole spices and add the grinded mix and salt. Stir it in low flame for 10minutes and add the paneer cubes to it.  After 5 minutes add fresh cream and switch off the flame. Then garnish it with coriander leaves.

Note: Don’t overcook Paneer, or else it will turn rubbery.

Mutton Korma

Ingredients

Mutton: 1kg

Onion: 2

Tomato: 1

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 4

Turmeric powder: 1tsp

Pepper powder: 1tsp

Garam Masala: ½ tsp

Whole Spices(Cloves, bay leaves, cinnamon, cardamom): each 1piece

Fenugreek Seeds: ¼ tsp

Cashews: 12-15

Coconut milk: 1cup first milk + 2 cups second milk (or coconut milk powder 5tbsp)

Salt: needed

Coriander leaves & Curry leaves: needed

Oil: 4tbsp

Method Of Preparation

Clean and wash the mutton and drain and keep.

Soak cashews in water for 30minutes. And grind to a smooth paste.

Grind together garlic, ginger and green chilli.

Heat oil in the pan, add in oil and fenugreek seeds and add the whole spices.

Then add in chopped onion.

Saute it well and then add the ginger garlic paste.

Then after a minute add in chopped tomato and curry leaves.

Saute till tomato is well mashed.

Then add in turmeric powder.

Then add mutton pieces and 2 cups coconut milk.

Add salt and close with a lid.

When boils, keep in low flame and stir in between.

When mutton is done and gets the consistency, add in cashew paste, pepper powder and garam masala. Stir well and then increase the flame.

Then add in coconut milk and coriander leaves and switch off the flame.

 

Mushroom Masala

Ingredients

Onion: 1

Garlic: 4 cloves

Ginger 1” piece

Green Chilli: 2

Tomato: 1

Mushroom 400gms/1pack

Turmeric powder: ¾ tsp

Chilli powder: 1tsp

Coriander powder: 1rbsp

Garam masala: ¼ tsp

Salt: needed

Lemon juice: ½ tsp

Oil: 4tbsp

Curry leaves: needed

Coriander leaves: needed

Method Of Preparation

Crush onion, garlic, ginger and green chilli.

Heat oil in a pan and add the crushed onion paste.

Stir for a minute or till the raw smell leaves.

Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.

Add curry leaves and stir for half a minute.

Then add chopped tomatoes to it.

When tomatoes get slightly mashed up add in mushroom and salt to it.

Stir and close with a lid.

Put the flame to medium.

Open the lid after 2 minutes, if there is more water increase the flame and stir it occasionally till the gravy is thick and masala gets coated with mushroom. Add in lemon juice and switch off the flame.

Add coriander leaves. Serve hot with chappathi.

Chicken-Veggies Fry

Ingredients

Chicken: 700gms

Capsicum: 1

Carrot: 1

Beans: 7

Cauliflower florets: 10

Koosa/Zucchini: 1

Potato: 1

Onion: 1

Kashmiri chilli powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: 1tsp

Fennel seeds: 1tsp

Salt: needed

Oil: 2tbsp, 4tbsp

Lemon juice: 3tbsp

Curry leaves: few

Method Of Preparation

Cut the chicken into small pieces. Wash and drain.

Peel and chop the veggies into medium sized pieces.

In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.

Mix this well with hand, if needed sprinkle some water.

Now add the chopped veggies and chicken to it and mix well.

Marinate to about 30minutes.

Heat 4tbsp oil in a wide pan.

Add in marinated chicken and veggies to it.

Stir in and don’t close the lid.

After 5 minutes and low the flame and close with the lid.

After few minutes take out the lid increase the flame and stir occasionally till you get it done.

Don’t make it too dry.

Serve hot with chappathi/Roti

Fenugreek Leaves Curry

Ingredients

Fenugreek Leaf: 1 bunch

Lentils/Parippu: 1 cup

Garlic: 5cloves

Onion: 1

Green Chilli: 2

Turmeric powder: 1tsp

Salt: needed

Coconut Milk Powder: 4tbsp

Coconut Oil/Butter: 2tbsp

Method Of Preparation

Wash and add lentils to the cooker. Add garlic, chopped onion, green chilli, turmeric powder and salt.

Add 3 cups water to it.

Keep on flame and when the first whistle comes and lower the flame and keep for another 15 minutes so that the lentils will get cooked well.

Switch off the flame and when pressure releases open the lid and again switch on the flame. (If there is more water increase the flame and add the leaves only after the lentil gravy become thick)

Add the washed and chopped fenugreek leaves to it.

When it just boils add the coconut milk powder to it.

Switch off the flame and add coconut oil to it.

Serve hot with chappathi/roti.

Egg Pepper Masala

Ingredients

Onion: 4

Garlic: 6 coves

Ginger: 1” piece

Green Chilli: 3

Pepper Powder: ¾ tsp

Garam masala: ½ tsp

Turmeric powder: ¼ tsp

Oil: 4tbsp

Salt: needed

Lemon Juice: 1tsp
Coriander leaves chopped: few

Hard boiled eggs: 3

Method Of Preparation

Crush or make paste of green chili, garlic and ginger. Keep aside

Heat oil in a pan and add thinly sliced onion to it.

When it becomes slight brown color add the ginger garlic paste mix.

Sauté for a minute or till the raw smell takes off.

Then add pepper powder, garam masala and turmeric powder to it. Add salt too.

Stir in and add 1cup water to it.

Let it boil and gravy become thick.

When gravy becomes thick, add in silted hard boiled eggs, lemon juice and chopped coriander leaves. Stir so that the masala coats well on the eggs.

Switch off the flame.

Serve hot with chappathi/roti.

Mutton Curry

Ingredients

Mutton: 1kg

Garlic: 1pod

Ginger: 2” piece

Green Chilli: 5

Pepper corns: 1tbsp or as per taste

Cumin seeds/Jeerakam: 1tsp

Fenugreek seed/Uluva: 1 1/2tbsp

Onion: 2

Curry leaves: few

Turmeric powder: 1tsp

Coriander powder: 1 ½ tbsp.

Garam Masala: ½ tsp

Salt: needed

Coconut oil: 2tbsp

Method Of Preparation

Wash and drain the mutton pieces.

Grind garlic, ginger, green chilli, pepper corns and cumin seeds. Keep aside.

In a pan add the mutton pieces, grinded paste, chopped onion, fenugreek seeds, curry leaves, turmeric powder, coriander powder, garam masala and salt.

Add coconut oil to it and mix well with hand

Pour some water and keep on flame.

When boils lower the flame and keep closed with a lid.

When mutton gets cooked and curry becomes slight thick switch off the flame.

Serve with Chappath/ rice

Fried Chicken Masala

Ingredients

Marination

Chicken: 1kg

Kasmiri Chilli Powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon Juice: 3tbsp

Oil: 2tbsp

Egg: 1

Refined Flour: 2tbsp

Salt: needed

Oil : for frying chicken

Sautéing

Onion: 3

Capsicum : 1

Green chilli: 4

Coriander leaves chopped: 2tbsp

Lemon juice: 2tbsp

Salt: needed

Oil: 3-4tbsp

              

Method Of Preparation

Cut the chicken into very small pieces.

Wash and drain.

In a bowl add chilli powder, turmeric powder, garam masala, refined flour, egg, oil, lemon juice and salt.

Mix this well and add the chicken pieces to it and marinate to about 30 minutes -1hour.

Heat oil in a pan and fry the chicken pieces until done. Make sure don’t fry until the chicken pieces are crispy.

Heat oil in another pan and add thinly sliced onion to it.

When the onion turns slightly transparent add in chopped capsicum and sauté for a while and add chicken pieces to it and stir.

Add in lemon juice and salt if needed.

Put in low flame to about 4-5 minutes or until all are in cooperated well.

Switch off the flame and add chopped green chilli and coriander leaves.

Serve with roti/chappathi

Omelette Curry

Ingredients

Egg: 4

Onion: 2

Tomato: 1 big

Gralic: 5 cloves

Ginger: 1” piece

Green Chilli: 2

Curry leaves: few

Turmeric powder: ½ tsp

Chilli powder: 1tbsp or as per taste

Coriander powder: 1 ½ tbsp.

Garam Masala: ½ tsp

Coconut grated: ¼ cup         

Oil: 4tbsp

Salt: needed

Coriander leaves chopped: 1tbsp

Method Of Preparation

Make omelette with the eggs and cut into small pieces. Keep this aside.

In a grinder add tomato, grated coconut, garlic, ginger, green chilli, turmeric powder, chilli powder, garam masala and coriander powder.

Make to smooth paste.

Heat oil in a pan and add chopped onion to it.

When onion gets sauted well, add curry leaves and add the grinded coconut paste to it.

Stir it well in low flame for 3minutes.

Then add some water and salt. Put in high flame and let it boil and put the flame to sim.

After 10-15 minutes, add in the omelet pieces to curry and increase the flame.

When it boils lower the flame again and switch off the flame.

Add in chopped coriander leaves and close with a lid.

Serve with chappathi/roti