nisikant panigrahi

Saturday, 11 July 2015

Paneer Tikka

PANEER TIKKA

S.NO	INGREDIENTS	QTY
For Marination
1	Hung Curd	200 gm
2	Lemon Juice	2 no's
3	Chilly Powder	70 gm
4	coriander powder	1Tspn
5	Ginger garlic paste	1Tspn
6	garam powder	1Tspn
7	Kasoori methi	1/2 Tspn
8	Mustard oil	100 ml
9	Cumin powder	1Tspn
10	Salt	to taste
11	Black salt	to taste
12	Chat Masala	a pinch
13	Butter	few drops
Base Ingredients
14	Cottage Cheese	1Kg
15	Red capsicum	1 no's
16	Yellow Capsicum	1 no's
17	Green Capsicum	1 no's
18	Onion	1 no's

METHOD:

* Take mustard oil in a round mixing bowl. Add chili powder and rub it well, so that chili powder will mix and will give a good colour at the time roasting.

* Add other ground spices which are mentioned in the “For marination” column.

* Mix it thoroughly, and keep a side.

* Cut Cottage cheese, bell pepper and onion in to big dices, marinate them and keep them at least for 20 minutes.

* Next, skewer the marinated Paneer, by adding Bell pepper and onion in between gap of Cottage cheese, and cook in an oven for 10-15 mins at 180 degree C.

*For home maker who don’t want to use oven can use non stick Pan and grill the skewer (Wooden skewer can be used).

*Remove from the oven or from pan once it is cooked, sprinkle chat masala and drops of butter, serve hot as a starter with lemon wedges and Indian salads as an accompaniment.

Green Peas Pulao

GREEN PEAS PULAO

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	gm
2	Ghee	2	Tspn
3	Refined Oil	1	Tspn
4	Green peas	80	gm
5	Salt	To	taste
6	Fried Onion	40	ml
7	Chopped coriander leaves	1	bunch

METHOD:

* Clean and Soak the Basmati rice for at least 45 minutes.

* Boil water in a vessel by adding salt and oil.

* Add pre soaked basmati rice, boil up to 90% and stain the rice

* Heat oil in a frying pan, Add half amount of ghee in to it. Add green peas in to it. Add Salt and Sauté it for 4-5 minutes in a medium flame.

* Add Basmati rice, toss it nicely.

* Finally add Chopped coriander leaves, brown onion and ghee, toss well.

* Serve hot.

Tuesday, 7 July 2015

Nimbu Dhania shorba

NIMBU DHANIA SHORBA

S. No.	Ingredients	Qty.
1	Mix of whole garam masala	25gms
2	Refined oil	50ml
3	Crushed ginger	30 gm
4	Crushed ginger	30 gm
4	Chili Powder	1 Tspn
4	Turmeric Powder	1 Tspn
4	Coriander seeds	1 Tspn
4	Black pepper corn	1 Tspn
4	Bay leaf	2 no’s
4	Coriander stem	1 bunch
4	Onion roughly cut	1no
4	Salt	To taste
5	Lemon juice	1no

METHOD:

* Heat oil in a pan, add whole garam masala, sauté it for some time.

* Add crushed ginger, garlic and roughly cut onions till golden brown in colour.

* Add bay leaf, pepper corn, crushed coriander seeds and coriander stem, Chili powder, turmeric powder and sauté it for 5-6 minutes.

* Add around 3 soup bowl of water and boil it in simmer with covering a lid.

* Take another pan, heat oil, add besan, sauté it for around 5-6 minutes until besan gets cooked, add one ½ cup of water and mix it thoroughly.

* Add besan mixed water in to the boiling stock. Add salt to taste.

* Strain the stock and add lemon juice and bring it to boil.

* Garnish with coriander leaves and serve hot.

Spinach Poori (Palak Poori)

SPINACH POORI (PALAK POORI)

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Spinach Puree	50ml

METHOD:

* Sift flour add salt, Spinach puree, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala.

Sunday, 5 July 2015

Chicken Lababdar

CHICKEN LABABDAR

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka(5 pieces)	5	Pieces
2	Refined Oil	1	Tspn
3	Ginger garlic paste	50	gm
4	Fine chopped onion	1	no
5	Fine chopped tomatoes	3	no
6	Kasoori methi	10	gm
7	Green Chilly	5	no’s
8	Fresh cream	25	ml
9	Soaked Cashewnut(broken)	25	gm
9	Salt	To	taste
10	Coriander leaves	1	bunch

METHOD:

* Heat oil in a frying pan. Add cumin seeds, crushed coriander seeds. Once cumin seeds start cracking adds fine chopped onions, sauté it for 3-4 minutes.

* Add ginger garlic paste and sauté in a medium flame for 2-3 minutes until it turns in to golden brown in colour.

* Add tomatoes, Kashmir chili powder, turmeric powder, Broken soaked Cashewnut, mix it thoroughly.

* Add ½ cup of water and put in simmer for at least 10 minutes.

* Remove from the flame and allow it to cool down, then blend in a mixer and make a smooth tomato puree and keep a side.

* Heat oil in a frying pan, add fine chopped garlic sauté it until golden brown in colour. Add chilli powder and cook it for 5-7seconds so that you can get a good colour, add one cup of water.

* Add Chicken tikka and boil it for 2-3 minutes so that Chicken tikka gets fully cooked from inside.

* Now add the smooth tomato puree, and season it with salt. Add Kasoori methi and garam masala, and fresh cream, mix it thoroughly and cook in a medium flame for 2 minutes.

* Garnish it with coriander leaf, tomato wedges and fresh cream (as shown in the picture), serve hot with Indian bread.