Butter Chicken

Ingredients :

150ml natural yogurt, 50g ground almonds, 1 1/2 tsp chili powder, 1 bay leaf, 2 small green cardamom, 1 small piece of whole cinnamon, 1 tsp garam masala, 4 green cardamom pods, 2 tsp ginger paste, 1 tsp garlic paste, 400g can tomatoes, 1 1/4 tsp salt, 1kg chicken breast, 75g butter, 1 tbsp refine oil, 1 tsp termeric powder, 1 tsp dried fenugreek leaves.

Method :

Mix the chicken with 1/2 tbs ginger garlic paste, red chilly powder and oil into a large mixing bowl. Marinate it for a couple of hr. Melt the butter in a medium karahi or frying pan. Fry the all marinated chicken. Add bay leaf, whole cardamom, whole cinamon into the heated oil. Then add ginger garlic paste, salt, termeric powder, tomatoes and yogurt. Stir-fry all the ingredients for about 7 to 10 minutes.
Pour all the fried chicken and stir in well. Add the ground garam masala. Bring it to the boil. Garnish the butter chicken with the dried fenugreek leaves...and serve it with Indian bread!!!!!!!!!!!

Mushroom Kofta Curry

Ingredients :

3 cup fresh mushrooms

3 medium sized potatoes

1/2 inch piece of ginger

4 cloves of garlic

1 tsp garam masala

1/2 tsp black pepper powder

2 tsp cornflour

r1/2 tsp ghee

Oil for deep frying

Fresh coriander

 

For Curry

1/2 cup poppy seeds

1 cup cashews

8-9 cloves of garlic

1 tblsp ghee

Salt to taste

1 tsp white pepper powder

1/2 tsp sugar

1 tblsp fresh cream

 

How to make Mushroom Kofta Curry:

 

Boil the potatoes and mash them well.

Now heat butter in a pan and add finely chopped ginger garlic.

To this add the chopped mushrooms and fry till they are golden in color.

Mix the mushrooms and the fresh coriander with the mashed potatoes and add salt, pepper, cornflour and garam masala powder.

Make small balls of this dough and deep fry.

Keep aside these koftas on paper towels.

For the curry : 

Soak the cashews, garlic and poppy seeds together in water for half an hour.

Now grind them to form a smooth paste.

Heat oil in a wok

Add in the poppy seeds paste in it and saute.

Add the salt, sugar and white pepper.

Fry the paste very well till it leaves oil.

Now add some water to form a thick gravy and beat in the fresh cream.

Add the previously fried koftas and serve hot with naans or rotis......

Matar Paneer(Cottage cheese with green peas)

Ingredients :

250 gms Paneer

250 gms green peas

1 medium sized tomato(chopped)

1 finely chopped onion

1 tsp. termeric powder

1/2 tsp.chilli powder

1 tsp. cumin powder

1 tsp.coriander powder

1 and 1/2 tsp ginger paste

1/2 tsp. garlic paste

few broken pieces of cashew nuts

1/2 cup vegetable oil

2 chopped green chillies

salt to taste

1/2 tsp.cumin seed

2 tsp. Kastoori methi(dried fenugreek leaves)

1/4 cup of cream

whole garam masala

Method of preperation :

To make matar paneer put oil in a heated pan. Fry the cashew nuts. Add the chopped onions and add salt to it. Fry the onion till light brown. Then add termeric powder, ginger garlic paste. After frying the ginger garlic paste add the chopped tomatoes. Fry them well, then make the paste of it. Put the pan with oil above medium heat. Put whole cumin seed and whole garam masala into the heated oil. Pour paste masala into the oil. Add cumin powder, coriander powder, chopped green chillies and chilli powder into the gravy. After frying them add little water into it. Boil it till 15 minutes. Sprinkle the kasoori methi.....add the paneer and green peas. At last add the cream into it.

Matar Paneer is ready.

Methi Sabji

Ingredients :

1 big size bunch methi (fenugreek)

1/4 tsp. coriander powder

1 big sized tomato chopped

1/2 tsp. termeric powder

1/4 tsp. chilli powder

1/2 tsp. mustard and cumin seeds

1/2 tsp. salt

1 tsp.vegetable oil

Method of preperation :

Pick leaves of methi, cut coarsly, wash and drain. Press out excess water, keep aside. Heat up oil in a pan, mix in seeds, allow to splutter. Mix in tomatoes, all dry masalas, stir. Mix with fenugreek leaves. Boil slowly at low temperature. After 10 minutes methi sabji will be ready...........

Veg. Cutlet

Ingredients :

For the filling

1 carrot cut into medium pieces

1 potato cut into medium pieces

1/2 medium size cauliflower cut into medium pieces

1/4 cabbage chopped

2 tsp. whole cumin seed

2 dried red chilli

1/3 tsp. termeric powder

1 tsp. ginger paste

2 tsp. groundnuts

salt to taste

2 tsp. vegetable oil

For the batter - 6 tsp. gram flour, 1 egg

For coating -  bread crumbs

For frying the cutlet 2 cups vegetable oil

Method of preparation :

At first boil the vegetables in a pressure cooker. Take the gram flour into a bowl. Beat the egg with the gram flour....and add little water so that the batter should not be too thick. Keep the batter aside. Fry the whole cumin seed and the dried red chilli and grind it into the mixture grinder.

Heat the oil into the pan. When the oil becomes hot add all boiled vegetables, termeric powder, ginger paste, fried powder of cumin seed and red chilli and salt to taste. Mix all the ingredients well upto 5 minutes....then add the groundnuts. Filling is ready now...

Put the pan with oil above heat. Take the vegetable mixture into hands. Give oval shape dumpling. Dip in the batter to form a layer and coat with bread crumbs. Prepare the dumpling and fry them into the heated oil till golden brown. Remove from heat and keep on paper towel to drain excess oil and serve it with finely chopped onion and tomato sauce.......