Butter Chicken

Non-Vegetarian Recipe

Serves: 4

Ingredients:

For Marinating:

• 2 lbs of boneless chicken cut into pieces


• 1 tablespoon yoghurt


• 1 tablespoon lemon juice


• 1 teaspoon each of coriander, cumin and red pepper powders


• 1 onion chopped and made into a paste


• 2 teaspoons each of ginger, garlic pastes


• salt to taste

For the gravy:

• 2 cups tomato sauce


• 1 tablespoons butter


• 1 tablespoon fresh cream


• 4 tablespoon olive oil/ refined oil


• 1 teaspoon each of coriander, cumin, red pepper powder


• 2 teaspoons each of finely chopped ginger, garlic and salt to taste


• melted butter, fresh cream and finely chopped coriander leaves for garnishing

Method:

1. Mix well the ingredients for the marinade and rub into the chicken pieces.
2. Let it marinate for a few hours, overnight if possible for best results.
3. Heat 2 tablespoon of olive oil/ refined oil on medium level in a heavy-bottomed pan and put in the chicken along with the marinade.
4. Cover and cook for about 25 minute or till the chicken is fully cooked.
5. After the liquids have evaporated, stir fry the chicken for some time.
6. Heat 2 tablespoons of olive oil/ refined oil in a saucepan and add the red pepper powder, coriander and cumin.
7. Fry for a few seconds.
8. Add the tomato sauce, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the oil separates.
9. Stir in the beaten cream and reduce the heat to low.
10. Add the chicken to the simmering gravy.
11. Sprinkle salt to taste if needed.
12. Mix well.
13. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
14. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Malai Kofta

Vegetarian Recipe

Serves: 4

Ingredients:

For the Kofta:

• 2 ½ lb. potatoes
• 2 heaped tablespoons of crumbled paneer
• 8-10 cashew nuts chopped
• 1 tablespoon raisins
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red-pepper powder
• 1 cup Green Peas
• 1 tablespoon heavy cream
• 2 tsp corn starch
• Salt to Taste
• Oil for frying the koftas

For the gravy:

• 3 medium onions ground to paste
• 1 tsp ginger garlic paste
• 2 cup tomato sauce
• 1 tsp red-pepper powder
• 1/2 tsp garam masala powder
• 1 tsp dhania (coriander) powder
• 1 tsp cumin powder
• 1 tbsp ground peanuts/cashew nuts

Method:

1. Bake potatoes.
2. Peel, mash and add salt & corn starch.
3. Keep aside.
4. Mix all the other ingredients for the koftas into a paste.
5. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
6. Seal the edges and shape into stuffed rounds.
7. Deep fry each kofta till golden brown.
8. Drain and keep aside.
9. Blend together the onions, ginger, garlic and fry in 3 tbsp of oil till brown and the oil begins to separate.
10. Add tomato sauce and the masala powders.
11. Add Cashew paste and heavy cream.
12. The gravy will begin to thicken.
13. Mix in some water if necessary.
14. When the gravy comes to a boil, add the koftas.
15. Heat through and serve.
16. The koftas should be put in just before eating the dish or else they will turn soggy.

Alu Phali

Vegetarian Recipe

Serves : 4

Ingredients:

• 300 gms green beans, with its tail cut off
• 1 large potato, peeled
• 1tsp chopped ginger
• 1/4 tsp cumin seeds
• 2 tsp oil
• 1/4 tsp turmeric powder
• 1/2 tsp ground cumin
• 1 tsp coriander
• Salt to taste
• 1/2 tsp Red pepper

Preparation:

1. Cut the green beans into slices.

2. Cut the potato into cubes.

3. Heat oil add cumin seeds, when they start popping add turmeric, ground cumin, coriander, salt, red pepper.

4. Add green beans, potatoes and cook over medium heat for 15 min or untill the potaoes are well done.