Category: Recipies

Ingredients: 

Marinating Paneer and Veggies 

200 gm paneer (cottage cheese) 

1 Cup Capsicum  (green or yellow or red Cut in big chunks) rinsed and pat dried  

1 large onion (cut into big chunks) 

150 grams thick  yogurt  (hung curd)  

½ Tbsp. turmeric powder (haldi) 

½ Tbsp. black pepper powder (kali mirch powder) or white pepper powder 

½ Tbsp. carom seeds (ajwain) 

½ Tbsp. kasuri methi (dry fenugreek leaves) 

1 Tbsp. coriander powder  

1 Tbsp. cumin powder  

1 Tbsp. Tandoori masala powder 

½ Tbsp. dry mango powder (amchur powder) 

1/2  Tbsp. kashmiri red chili powder  

1 Tbsp.  ginger garlic paste  

½  Tbsp. lime juice 

1 Tbsp. Oil  

¼ Tbsp. Rock Salt 

Regular salt to taste 

For Tandoori sauce  

1 onion (medium size chopped finely)  

½ Tbsp.. Ginger Garlic paste   

1 tsp. red chili powder  

1tsp turmeric powder  

 1 tsp. garam masala  

½ tsp. dried mango powder  

1 green chili chopped   

½ cup Full Cream   

1 Tbsp.. of tandoori masala  

½ cup tomato puree  

Salt to taste  

¼ Tbsp.. brown sugar   

1 Tbsp.. cooking oil  

1/4 cup water  

 Method 

Whisk the yogurt in a bowl, add all the above listed spices, ginger garlic paste, lime juice, salts and ½ Tbsp. oil . Use your  hand to mix well.  You may like to check for seasoning at this point , adjust as required. Now add the diced vegetables (onion,  capsicum) and Paneer cubes . Make sure the marinade coats the veggies and paneer evenly. Cover the bowl and refrigerate it for at least few hours. I keep it for overnight. Prepare your charcoal barbeque, skew the marinated vegetables, paneer, potato and Mushrooms, keep it on the  red hot charcoal, on the stipulated place. Flip , check it the  grilling is even , in between coat  ghee or oil on the grilling veggies etc.  Once you get charred marks on the paneer etc., its time to take it off from heat and serve hot with mint –yogurt chutney and onion rings, with generous 

Tandoori Sauce  

Heat the oil in a pan, add chopped onion and chopped chilies, sauté for 2 minutes. Blend the sautéed onions by using as little water possible. Once paste is done, pore it again on the pan, add ginger garlic paste, stir for a minute, add tomato puree, stir for a minute, and now add turmeric, chili powder, dry mango powder, tandoori masala and salt to taste. Keep stirring for 3 minutes, add water and boil just once. Remove pan from the heat. Now blend the entire onion tomato curry in a blender. You will get sauce like consistency. Put pan on heat and pour the entire mixture into the pan use high heat, add brown sugar, if possible flambé by turning your pan side wise closer to the flame. Add cream, stir and remove from the heat. Tandoori sauce is now ready , add grilled paneer along with other veggies. Saute for a while, garnish with green coriander and green chili.

Ingredients:

1 cup rice (soaked for 20 minutes)s

1/4 cup red gram (Pigeon Pea arhar dal)

2 Tsp coriander seeds

½ Tsp fenugreek seeds

1 Tbsp. coconut sgrated)

1 Tbsp. Bengal gram (chana dal)

1 lime-sized tamarind extract

1/2 cup vegetable oil

250 gm tomatoes (chopped)

50 gm fried onion paste

1 drumsticks (cut into pieces)

1 carrots (cut into pieces)

5 beans (cut into pieces)

2 potatoes (cut into pieces)

2 green chillies (slit)

250 gm small onions ( optional)

1 Tsp turmeric powder

salt to taste

For the Tempering: 1 Tbsp. oil

6-8 curry leaves

1 Tsp mustard seeds a pinch of asafoetida

2 dry red chillies

Method:

Dry roast the coriander seeds, fenugreek seeds, coconut, and Bengal gram. Grind to a powder and keep aside. Squeeze out tamarind pulp and strain.

Heat the oil in a pan; fry all the vegetables, keeping the onions whole. Add the tamarind extract, the powdered spices, turmeric powder, and salt.

Heat the oil in a pan, add the curry leaves, mustard seeds, asafoetida, and dry red chillies, stir fry till dark brown. Remove and add to the vegetable mixture. Add rice and red gram and 3 cups of water. Cook till rice and gram are done. Remove and serve. This dish can also be made in pressure cooker.

Ingredients:

4 tomatoes (medium-sized, blanched and peeled)

The Filling:

100 gm paneer (grated or crumbled)

100 gm green peas (boiled and coarsely blended )

2 Tbsp. unsalted butter

½ red bell pepper (diced)

1/2 green bell pepper (diced)

1 Tbsp. fresh coriander leaves (chopped)

2 green chilies (minced)

2 Tbsp. cashew nut halves (roasted)

1 Tsp royal cumin seeds (freshly roasted)

salt to taste

The Gravy:

2Tbsp. cooking oil

1/2 Tsp mustard seeds

1 Tsp cumin seeds

8-10 curry leaves

100 gm onions (finely sliced)

1 Tsp ginger paste

1 Tsp garlic paste

1/2 Tsp red chilly powder

1 Tsp turmeric powder

1/4 tamarind pulp extract

salt to taste

The Paste:

Grind together:

1/4 cup peanuts (roasted)

1/4 cup coconut (desiccated)

1/2 Tbsp. sesame seeds (white)

1 medium size onions

3 Tsp coriander powder

1 Tsp cumin powder

Just pinch of salt

Method:

Melt butter in a pan, add boiled peas and lightly saute over medium heat until moisture evaporates. Mix with grated paneer and all other ingredients listed for the filling. Pack a portion of the filling in each of the blanched tomatoes and keep aside.

Heat oil in another pan, add mustard and cumin, stir over medium heat until they begin to splutter, add curry leaves, stir, add onions, lightly fry until translucent, add the ginger and garlic pastes, stir-fry until onions are golden, add red chilies and turmeric powders (dissolved in 2 Tbsp. of water) and stir-fry until the moisture evaporates. Then add the paste, stir-fry until the fat leaves the sides, add 3 cups of water and salt, bring to a boil, stir-in tamarind pulp, reduce heat, simmer, stirring occasionally, until of thin sauce consistency. Place the stuffed tomatoes in the gravy, cover and simmer, for 2-3 minutes. Uncover and simmer until the gravy is thick. Remove and adjust the seasoning.

Ingredients:

250 gm green peas (optional with pods)

2 Tbsp. ghee/clarified butter

1 medium sized onion (finely chopped)

1 Medium Size Onion (Sliced)

2 Tsp cumin seeds

2 Tsp coriander powder

2 green chillies (deseeded and sliced)

2 ginger pieces (diced)

a pinch of asafoetida

1 Tsp black pepper (roasted and coarsely grounded)

2 Tsp Special Spice Mix ( black cardamom, clove, cinnamon, mace , all in powder form)

1 Tbsp. mango powder

1 Tbsp. lemon juice

salt to taste

Method:

Remove stems from the peas, blanch ,set aside. Heat ghee in a pan, add cumin seeds. When they begin to crackle add chopped and sliced onions and asafoetida. Fry till golden brown, add chillies, coriander powder, mango powder . Fry for about 1 minute and put the green peas in it. Cover and cook for 7-8 minutes, stirring occasionally. You may need to add ½ cup of water if the masala gets very dry. Make sure you use very tender peas or you may use snow peas instead of normal peas.

Stack your paneer

Ingredients:

For Paneer Stack

5-6 Cottage Cheese Sheets (Slice the paneer brick carefully to get nice sheets)

1/ 2 cup grated paneer

1Tbsp. cooking oil

½ Tbsp. cumin seeds

¼ Tbsp. Fennel seeds

2 Tbsp. Chopped Tomatoes

½ Tbsp. Chopped ginger

½ Tbsp. Chopped green chili

¼ Tbsp. Turmeric powder

1 Tbsp. Chopped coriander

2 Tbsp. Blanched and minced spinach and fenugreek leaves paste

Salt to taste

For Cashew gravy

1 Cup Cashew paste ( Boiled, blended to make a paste)

1 Tbsp. chopped Onion

½ Tbsp. Chopped ginger

¼ Chopped green chili

2 Tbsp. Yogurt

2 Cardamom

1 inch cinnamon

2 Tbsp. Cooking oil

2 Tbsp. Cream

Salt to taste

Few stands of saffron

1 Tbsp. Dried fenugreek leaves

Method:

Heat oil in a frying, saute green cardamom, cinnamon, onion, ginger and green chilies , sauted for a while and then add cashew nut paste stir for a minute then add beaten yogurt, salt and cream. Strain the curry. Add dry fenugreek leaves. For the cottage cheese stack, heat the oil in the pan; fry the cumin seeds, onions, tomatoes, ginger and green chillies. Add turmeric powder, masked cottage cheese and salt. In another pan in little oil saute your Spinach and Fenugreek paste add green coriander and salt. Line the cottage cheese sheets with cooked Tomato cottage cheese mixture and alternately spread the green paste on another sheet, stack one sheet over the other to make a stack . Cut the stack into two and tie with the help of scallions. Present the stacks standing vertically on cashew curry. Throw some saffron strands to garnish.