delicious paneer tikka masala

7/24/2019 Delicious Paneer Tikka Masala

1/49

Delicious Paneer tikka masala!!

Ingredients

5 tsp. lemon juice

1 tsp. grated ginger

2 garlic cloves, crushed2 green chili, chopped

3 tbsp. chopped coriander1 tsp. chili poder

salt to taste

25g paneer cut into cubes.

2 tbsp. vegetable oil2 onions, chopped in 1"inch long thin slices

# tsp. turmeric poder

3"$ tbsp. thick %ogurt& cup milk

Directions'i( together lemon juice, ginger, garlic, green chili, hal) o) the coriander, chili poder, salt, andpaneer in a bol . *over and leave to marinate )or an hour.

+eat oil in a pan and cook onions )or 3"$ minutes on lo )lame till transparent. dd turmeric

poder, %ogurt, milk and the remaining coriander. -tir )or a )e minutes till the sauce thickens.

dd the paneer mi(ture in the sauce and cook )or 5 minutes on medium )lame. djust theseasoning.

-erve hot garnished ith )resh coriander ith %our choice o) Indian bread or rice


2/49

1ike / / -hare

-pice egg curr% )or %ou )riends!!0

Ingredients0

ggs 0 $nion 0 14)inel% chopped

omatoes 0 24chopped

6inger garlic paste 0 2 tsp*umin seeds 0 1 tsp

7ed chilli poder 0 2 tsp

*oriander poder 0 1 tsp*umin poder 0 182 tsp

6aram masala poder 0 182 tsp

*hicken masala poder 0 182 tsp4optional

il 0 1 tbsp

-alt 0 to taste*oriander leaves 0 3 strings

'ethod o) Preparation9oil the eggs )or 15 to 2 min. Peel the shells and cut them verticall% into to halves.

+eat oil in a pan and add cumin seeds.

hen add the chopped onions till it becomes translucent.hen add the ginger garlic paste )olloed b% the chopped tomatoes and salt.

:r% them till the% become so)t.

hen add the red chilli poder, coriander poder, cumin poder, chicken masala poder and

garam masala poder accordingl%.:r% it )or 2 minutes and then add ater.

hen add the eggs and let it boil till it )orms a thick grav%.6arnish it ith coriander leaves.-erve hot ith chapati or rice.
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3/49

2ike / / -hare

13 peoplelike this.

Preparation time 0 25 mts

*ooking time 0 3 mts-erves 0 $ people

-hrimp *urr%

Ingredients0

1 big nion )inel% chopped

1 omato diced$ tsp il

1 lb -hrimp

18$ tsp 9lack Pepper1 tsp 7ed *hilli poder

18$ tsp urmeric poder1 tsp emon ;uice

$ dried 7ed *hillies18$ cup )ro


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5/49

Ingredients

)or cooking the mutton

'utton"3 gms*hili poder"2 teaspoons

urmeric poder"1 teaspoon

*rushed ginger"a small piece 4r ginger garlic paste"1 teaspoon*urr% lea)"little

o 6rind

7ed chilli"26reen chilli"2

-mall onion"1

6arlic"1

:ennel seeds"1 teaspoon*love"2

*ardomom"2

*innamon"2 small pieces

6inger"2 small pieces'int lea)"hand)ul

:or sauting'inced onion"2

'inced tomato"2

'int lea)"hand)ul:ennel seeds"1 teaspoon

*love"2

*ardomom"2

*innamon"2 small pieces9a% lea)"small piece

*urr% lea)"little

;eeraga samba rice"1 & cups 43 gms.=ash the rice. -oak )or 1 minutes. Drain the ater. Ceep the kadai8skilet in the stove. In a

teaspoon o) butter or ghee )r% the rice in medium )ire )or 3"$ minutes i.e., till the rice does not

catch the bottom o) the kadai. :r%ing the rice is to make sure that the bir%ani doesnt get overcooked.

Procedure

:irst keep a small cooker in the stove.In a teaspoon o) oil add the crushed ginger kept )or cooking mutton.

-aute )or a minute. dd the mutton pieces and sautE )or 2 to 3 minutes.

>o add the chili poder and turmeric poder. 'i( ell.dd a pinch o) salt. Pour 1 & cups o) ater. *lose the cooker and cook )or A minutes.

=hile cooking the mutton, grind the items given in to grind. Ceep the rice read% 4s given.

'ince the onion and the tomatoes.nce the mutton is cooked, )ter the pressure gets released, open the cooker

-train the mutton stalk 4grav% in the mutton and keep aside. his has to be used instead o) ater

Ceep read% 2 table spoons o) thick curd

>o e have to make the 9ir%ani


6/49

Ceep a big cooker in the stove. In 2 table spoons o) oil season the b%riani ith the items given in

to season.

-aute the onions till oil ooo add the tomato pieces and sautE till the% become so)t.

dd the mutton pieces and mi( ell.

>o add 2 table spoons o) %ogurt and mi(.102 is the ratio o) ater to rice including %ogurt

'easure the mutton stalk %ou have

:or 1 & cups o) rice %ou have to pour 3 cups o) ater including %ogurt.I: %ou have 2 cups o) stalk the add 1 more cup o) ater

=hen this mi(ture boils, add the salt needed

dd the rice kept read%. 'i( ever%thing ell.

*lose the cooker. =hen pressure comes put the eightCeep the stove in lo medium )ire.

*ook e(actl% )or 1 minutes 4Dont ait )or an% histle .sitch o)) the stove in the tenth minute

pen the cooker a)ter the pressure goes

'ostl% the )irst impression %ou ill have is that there is e(cess ater.Dont orr%, a)ter all the steam goes it ill be per)ect.

I) %ou ant the bir%ani little stick% then reduce ater ne(t time.9ut )irst time )ollo the recipe'i( gentl%. 6arnish ith coriander leaves . Fou 9ir%ani is read%.+ave a go at it and leave a

comment )or me.

-ource06oogle

1ike / / -hare

nam special rivandrum *hicken 7ecipe...have )un0


7/49

Ingredients0

*hicken " 1 kg

*hilli Poder " 3 tblsp6inger " 1 inch piece, chopped

6arlic " 1 cloves

9utton nions " 1niseed " 1 tblsp

ime ;uice " 2 tblsp

7ed :ood *olouring " 18$ tsp7ice :lour " $ tblsp

*oconut il 4or an% other *ooking il " 18$ kg

'ethod01. =ash and clean the chicken.

2. *ut into large pieces and make gashes in it.

3. 6rind chilli poder, ginger, garlic, onions and aniseed into a paste.

$. dd the lime juice and colouring to the ground paste and rub the chicken pieces ith it.5. Ceep in a cool place )or $ hours.

?. -prinkle the rice )lour over and )r% the chicken pieces in hot oil.@. he residue o) the )ried )lour should be drained and sprinkled on the chicken pieces.

A. -erve hot.

-ource06oogle


8/49

2ike / / -hare

-tu))ed *rust Pi


9/49

cover in a bol and set aside )or $mins to an hour )or it to double in si


10/49

1ike / / -hare

ggless 'a%onnaise

Ingredients 0


11/49

3 tablespoons lemon juice

& cup so% milk 4or skim

# teaspoon salt# teaspoon mustard

? teaspoons vegetable oil

*ombine %our lemon juice, so% milk, salt, and mustard in a blender. n a medium speed, blend

the ingredients together. >e(t, take %our vegetable oil and graduall% blend it in. dd in a )e

more drops o) oil, and then blend and repeat. FouJll notice the ma%onnaise ill get thicker inconsistenc%. =hen itJs )inished, trans)er the ma%onnaise into a container, and re)rigerate.

*orn :ritters 4'aka Pakoda

Ingredients09oiled *orn" 2

nion"1 big si


12/49

il )or deep )r%ing

'ethod 06rind the boiled corn, green chillies, ginger into a paste. *ombine the ground corn, chopped

onion, besan, rice )lour, salt, above all spices and cilantro in a mi(ing bol. ake a small portion

o) this mi(ture and drop them into the hot oil. Deep )r% the )ritters until golden bron and crisp%.7emove )rom the oil and serve hot ith tomato ketchup.

1ike / / -hare

-PI*F 9'9F 9I7F>I

=ho dont like bir%ani GGGG no one na0D..so here is m% version o) spic% bomba% bir%ani.......9omba% 'utton 9ir%ani0

:or 'utton 'arrination0

'utton05 gm

Fougart01 182 cup6inger garlic paste0 1 tbs

Dr% plums8sookha allu bokhara0182 cup-alt0 to taste

7ed chilli poder01 tsp

6aram masala poder8ll spice poder01 tsp

Poder o) nutmeg and mace8;ai)al and jaatri poder0182 tsp'i( all the spices in %ougart and add mutton in it leave the mi(ture )or marination o) about 3"$


13/49

hours.

:or potatoes0

ake 3"$ medium sio add chopped mint leaves and coriander leaves some green chillies.dd ne(t la%er o) mutton masala.

lternate all the la%ers and on top add 2 tsp o) kera ater and keep it on dum )or 5" 1 .

-erve hot ith raita nad salad..enjo%0


14/49

ike / / -hare

Dhansak tastes even better the ne(t da%!Ingredients0

1 cup mi(ed lentils " toor, masoor, urad and moong 418$ cup each

5 gms chicken pieces o) %our choice " boneless

1 black peppercorns

A cloves1Kpiece cinnamon

18$ tsp grated nutmeg

1K piece o) mace2 large ba% leaves

1 star anise3 dr% red chillies1 tbsp cumin seeds

1 tbsp coriander seeds

182 tsp )enugreek seeds

1 tsp sesame seeds1 tsp turmeric poder

1 large bunch each o) )resh coriander leaves and )enugreek leaves 4appro(imatel% 15 gms8 .33
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lbs each

182 bunch mint leaves 4appro(imatel% @5 gms8 .1@ lbs

1 tbsp tamarind paste1 tbsp garlic paste

1 tbsp ginger paste

2 tbsps vegetable8 canola8 sun)loer cooking oil1 litre chicken stock

-alt to taste

Preparation0

=ash the lentils ell. Put them in a deep pan, add the chicken stock, salt to taste and a cup o)

ater. 9oil till the lentils are so)t. dd more ater i) reLuired.

=hile the lentils are boiling. +eat a griddle or heav%"bottomed )lat pan on a medium )lame anddr% roast all the spices 4e(cept the turmeric and nutmeg till the% begin to release their aroma.

7emove )rom the )ire, cool and then grind to a )ine poder in a dr% co))ee or spice grinder. 'i(

in the turmeric and nutmeg and blend ell. Ceep aside.

=hen the lentils are cooked so)t, hisk them to get a smooth soup"like consistenc%. Ceep aside.+eat the cooking oil in a pan on a medium )lame and hen hot, add the )resh coriander,

)enugreek and mint leaves to it. :r% till so)t. 7emove )rom the )ire and cool. 6rind into a smoothpaste in a )ood processor.

+eat a deep, heav%"bottomed pan on a medium )lame and add the lentils, ginger, garlic and

tamarind pastes and bring to a boil, stirring )reLuentl% to prevent sticking. he consistenc%should ala%s be like a medium"thick soup. dd a cup o) ater, the spice poder and coriander"

)enugreek"mint paste %ou made earlier, salt i) reLuired and the chicken pieces. 'i( ell.

-immer and cook till chicken is done. dd more ater to maintain consistenc%.

-erve Dhansak hot ith 9ron 7ice and Cachumbar salad.


16/49

2ike / / -hare

'utton *hukka...9elieve me ..its an ama


17/49

3ike / / -hare

Sweet Mango Pickle

9% Fogesh -ingh, ugust 1?, 212, In*hutne%s1 -ervings M 3 minutes )or preparation, $5 minutes )or cooking

+omeN*hutne%sN -eet 'ango Pickle
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18/49

1 kg ra mango

2 182 cup sugar

1 cup hite vinegar

3"$ red chilies

?"@ black peppercorns

1 teaspoon salt

182 teaspoon black salt

1 teaspoon jeera poder

$"5 green cardamom

Sweet Mango Pickle

'ango is the king o) all )ruits and the national )ruit o) India. 7a mangoes are use)ul to beat the

summer heat and can be used to prepare a number o) dishes. Sweet Mango Pickleis an eas% toprepare dish )rom ra mangoes and can be preserved throughout the %ear and is best hen

served ith achcha Parathasor 7oghini Paratha.
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19/49

Directions to prepare Sweet Mango Pickle

Preparation:

=ash the ra mangoes properl%. Pat them dr% ith a clean dr% toel. Peel o)) the skin )rom the

mangoes and grate them and keep aside.

Cooking:

Ceep a ok on a medium heat and let the ok heat a little. dd the grated mangoes to the ok

and mi( ell. et cook )or 2 minutes. dd the sugar and let the sugar melt into the ok. 7educe

the )lame. et cook )or 15 minutes more on lo )lame. Ceep stirring lest the mi(ture ma% stickto the bottom o) the ok. nce the mangoes start changing color, add hite vinegar to the ok.

et cook )or another 2 minutes on lo )lame. Ceep stirring at )reLuent intervals.

>o add red chilies, crushed black pepper, crushed green cardamom seeds, salt, black salt, jeera

poder and mi( ell. nce added, mi( ell and let cook on lo )lame until the hole mi(ture isreddish bron in color and has attained a thick consistenc%. Four sweet mango pickleis no

read%.

7emove it )rom the heat and let cool. Fou can no preserve the sweet mango picklein a dr%

glass bottle )or later use. Sweet Mango Pickleis best hen served ith achcha Parathaor7oghni Paratha.

o kno more about mango pickles, visit the link about.

Harissa Hareesa

9% Fogesh -ingh, ugust @, 212, In>on"Oeg main *ourses,>on"Oeg -tarters

$ -ervings M 1 minutes )or preparation, 15 minutes )or cooking

+omeN>on"Oeg main *oursesN +arissa +areesa
http://yogicook.com/lachcha-paratha/http://yogicook.com/roghni-paratha/http://yogicook.com/roghni-paratha/http://indianfood.about.com/od/picklesandpreserves/r/upaamachaar.htmhttp://yogicook.com/author/yogeshs/http://yogicook.com/non-veg-main-courses/http://yogicook.com/non-veg-main-courses/http://yogicook.com/non-veg-starters/http://yogicook.com/non-veg-starters/http://yogicook.com/http://yogicook.com/non-veg-main-courses/http://yogicook.com/non-veg-main-courses/http://yogicook.com/lachcha-paratha/http://yogicook.com/roghni-paratha/http://indianfood.about.com/od/picklesandpreserves/r/upaamachaar.htmhttp://yogicook.com/author/yogeshs/http://yogicook.com/non-veg-main-courses/http://yogicook.com/non-veg-starters/http://yogicook.com/http://yogicook.com/non-veg-main-courses/


20/49

B gram mutton4goat meat

3"$ cloves garlic

2 medium onions

5 black peppercorns

1 182 teaspoon )ennel seeds

$ cloves

1 pinch cinnamon stick

2 big black cardamom

A"B small green cardamom

1 teaspoon shahi jeera

1 teaspoon turmeric poder

-alt to taste

1 182 cup heat )lour

2 cup oil


21/49

1 spanish onion

Harissa Hareesa Delicious Kashmiri Dish

Harissaalso knon as +areesa is a delicious Cashmiri recipe o) goat meat or mutton. he dish

reLuires patience and is time taking but is orth it. Harissais a %umm% treat to the taste budsand can be served ith naan or pita bread. Harissais served ith seekh kababs in the original

kashmiri dish. +ope %ou enjo% the delicious dish.

Directions to prepare Harissa Hareesa

Preparation:

*ut to onions in Luarters. -lice to onions into thin slices. *lean all the )at )rom the mutton

pieces and keep aside. 'ake garlic paste o) the peeled garlic.

Cooking:

Put the )olloing ingredients in pressure cooker mutton, garlic paste, Luarter onions, black

peppercorn, small green cardamom, black cumin seeds 4shahi jeera, )ennel seeds, cloves,cinnamon 4dalchini, big black cardamom, turmeric poder and salt to taste. >o )ill the cooker

ith ater such that ever%thing is soaked deep into it. Place the cooker on medium"high heat and

let cook )or to histles. 7educe the )lame no and let simmer )or $5 minutes to 1 hour. urn

o)) and leave till the pressure releases.

=hen the pressure is released and the stu)) cooled inside remove the cardamom, cinnamon stick,

peppercorns and cloves. 7emove the bones )rom the meat. -eparate the broth )rom the pieces.

>o using a blender or mi(er grind the mi(ture coarsel% using both i) needed. >o add heat)lour to broth 41 cup and let it boil. 'i( this boiled heat )lour ith blender meat and grind both

o) them together.

>o, take a nonstick pan and put the hole mi(ture in the non"stick. >o, cook the hole sti))

)or nearl% $5 minutes stirring )reLuentl%. =hen the reLuired consistenc% is achieved sitch o) the

)lame and keep the harissaaside.

=hen serving heat about 1 & cup oil and )r% the thin slices onions till golden bron. 'i( this

ith meat mi(ture. Fou are no read% to serve the hot harissaith seekh kabab. Fou can also

serve the harissaith naan or pita bread.


22/49

Fou can also )ind the recipe o) harissa hich I )olloed at li)ensuch.

Please do put your comments about the recipe once you have tried it!!

:eel )ree to contact me in case o) an% Lueries8concerns at*ontact 'e.

chettinad surmai fsh ry

Ingredients

2 surmai 4Cing )ish

15 cloves garlic

1 knob ginger, mashed

1 tsp cumin

1 tsp )ennel

1 tsp coriander seeds

1 tsp black pepper

182 tsp mustard seeds

*urr% leaves, a small bunch

-ea salt, to taste

5 ml re)ined oil

1 jug ater

1 tomato, chopped

1 tsp turmeric poder

1 tsp red chili poder

5 tsp tamarind e(tract

1 small cup corn)lour

'ethod

In a pan, dr% roast garlic cloves, smashed ginger, cumin seeds, )ennel, coriander seeds, black
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23/49

pepper, mustard seeds, )e curr% leaves, seal salt, re)ined oil and little ater.

Pound them in a mortar and pestle.

In the mortar and pestle, add one chopped tomato, turmeric poder, red chili poder, salt and

tamarind e(tract.

Pound them together and spread it over the chopped -urmai.

-prinkle some corn)loer over the )ish )or the batter to stick.

'arinate the )ish in the )ridge )or 2 minutes.

In a pan, )r% the )ish ith the re)ined oil and serve hot.

$ike / / -hare

21 peoplelike this.

*hicken -ata%...

5g de"boned *hicken highs legs pre)erabl% or 8 chicken breast, do not trim o)) )at..

182 nion or shallots8 pearl onions " $"5
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24/49

6arlic" 2 pods

a small pc o) galangal or ginger 4optional

1"2 tbsp minced lemon grass 4optional

182 teaspoon -alt

3 teaspoon 9ron -ugar

1tsp *oriander Poder182 tsp urmeric Poder or a small pc o) )resh turmeric

1 tsp *umin Poder or )resh cumin

1tsp -eet Paprika Poder1 tsp *hili Poder

1 tablespoon *urr% Poder

:ish -auce " 2 tsp 4optional

-o%a -auce " 2 tsp 4optional182 teaspoon sesame oil

I) using ooden skeers, soak them in ater )or 3 min.. *ut chicken into thin strips and

place in a bol. Place all marinade ingredients in a )ood processor or chopper. 6rind it topaste. aste"test the marinade " it should taste seet, spic%, and salt%. dd more salt or

spices to adjust the taste. Pour the marinade over the meat and stir ell to combine.llo at least 1 hour )or marinating, or longer 4up to 2$ hours. =hen read% to cook,

thread meat onto the skeers. 6rill it,turining it ever% 5 min and basting it ith the

le)tover marinade Depending on ho thin %our meat is, the sata% should cook in 1 to 2minutes.

-erve ith sata% sauce, cucumber and onion....

-ata% Peanut -auce0

1 182 cup dr% roasted peanuts 4unsalted 4or use $"5 tbsp crunch% peanut butter

-pic% Paste0 o 6rind

?"A dried red chilies 4seeded and soaked in arm ater

3 cloves garlic3 shallots

2 lemon grass 4hite parts onl%

1 inch galangal or ginger

1 tablespoon coriander poder38$ cup

18$ cup coconut milk

1 tablespoon seet so% sauce1 182 tablespoon bron -ugar

pinch o) salt

18$ cup oil1 heaping tablespoon tamarind pulp 4soaked in 18$ cup ater )or 15 minutes, sLuee


25/49

*rush the peanuts coursel% ith mortar and pestle. set aside.

'ake -pice Paste " grind all @ ingredients to )ine paste.

+eat oil and )r% the spice paste until aromatic and smell spic%. dd the peanuts paste8peanut butter, tamarind juice, ater, sugar, seet so% sauce and stir thoroughl%.

-immer in lo heat hile continue stirring )or about 3 minutes until the peanut sauce

turns smooth..dd the milk and simmer another 5"? minutes. he sauce is read% )or serving.

5ike / / -hare

Pre"=eekend 7ecipe0Pran Coliada is a spic% :ried Pran dish, relished as a starter in

restaurants , can also be a star appeti


26/49

1 and 182 tbsp lemon juice

1 tbsp kashmiri red chili poder

1 tsp coriander poder-alt, to taste

1 tsp oil, used )or marination

il, )or deep )r%1 tsp chat masala

Preparation 0Peel and devein the prans, ash thoroughl% and pat dr%.

In a bol, marinade the prans ith ginger garlic paste, 182 tbsp kashmiri red chili poder,

coriander poder, 1 tbsp lemon juice, salt, keep marinated )or 15 to 2 minutes.

nce marinated, sLuee


27/49

2ike / / -hare

1? peoplelike this.

+ealth% 7easons to +ave =arm =ater in the 'orning

-ome people have tea )irst thing in the morning. -ome othersG he% drink a )ull glass o)

arm ater. he second group o) people are at an advantage. +ereJs h%.

1. =arm ater )lushes out t

he kidne%s

2. It prepares the stomach )or )ood b% stimulating the glands on its alls

3. It helps regular boel movements

$. It cleanses the s%stem

5. It encourages eight loss. DonJt ask me ho. It does!

+ere are seven health bene)its o) cashes.

1. *ancer Prevention*ashes are ripe ith proanthoc%anidins, a class o) )lavanols that actuall% starve tumors and

stop cancer cells )rom dividing. -tudies have also shon that cashes can reduce

%our colon cancer risk. heir high copper content also endos the seed ith the poer toeliminate )ree radicals and the% are also good sources o) ph%tochemicals and antio(idants that

protect us )rom heart disease and cancer.

2. +eart +ealth


28/49

*ashes have a loer )at content than most other nuts and most o) it is in the )orm o) oleic acid,

the same heart"health% monounsaturated )at )ound in olive oil. -tudies sho that oleic acid

promotes good cardiovascular health b% helping to reduce trigl%ceride levels, high levels o)hich are associated ith an increased risk )or heart disease. *ashes are onder)ull%

cholesterol )ree and their high antio(idant content helps loer risk o) cardiovascular and

coronar% heart diseases. he magnesium in cashes helps loer blood pressure and helpsprevent heart attacks.

3. +air and -kin +ealth*ashes are rich in the mineral copper. n essential component o) man% en


29/49

2,@5ike / / -hare

2,22 peoplelike this.

9readed shrimp recipe0

Ingredients0

1lb large shrimp 4peel and deveined, and butter)lied i) %ou choose$ cups ater

1 & cups corn starch

2 eggs2 cups breadcrumbs

R teaspoon garlic poder

R teaspoon onion poder

il 4)or deep )r%ing

*ooking Instructions0

-tep 10 In a large bol mi( ater, cornstarch and eggs. n a plate or using a shaker bag mi(

breadcrumbs, onion and garlic poder.

-tep 20 Dip the shrimp into the cornstarch mi(ture until completel% coated and then roll them inthe bread crumb mi(ture. -tir the cornstarch batter, and then dip the shrimp back into the mi(ture

and roll in breadcrumbs once more.


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-tep 30 Deep )r% shrimp in batches until golden bron. Drain on paper toels.

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Caleji ikka 6rav%

*hicken Caleji0 hal) kg

salt0 as per ur tastelal mirch, dhania poder, haldi0

-han tikka masla0 2 tsp

omatoes0 3 medium si


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?. keep stiirring and bhooning till u acheve a nice thick grav%

@. give smoke ith a coal atleast 2 times.

ike / / -hare

B peoplelike this.

*hicken art

savor% tart or a pie ould ala%s be delight)ul hen %ou have them home made... its a crisp%

crust )illed ith %umm% chicken ith some veggies and %umm% la%er o) cheese is cherr% on to

p S0T

:or dough0

all purpose )lour 2 cupsbutter 182 cup 4125 gm

salt 18$ tsp

baking poder 2 tspmilk 182 cup

:or )illing0
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boneless chicken 1 cup

onion )inel% chopped 5 "? tbspgarlic mince 1 tsp

butter8oil 3 tbsp

salt 182 tspblack pepper 182 tsp

)lour 2 tbsp

cream 2 tbspmilk 182 cup

bell pepper 1 medium 4small chunks

cheese " blend o) mo


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roll out the pastr% on a lightl% )loured sur)ace into a 12"inch circle, about 18$"inch thick

care)ull% roll the dough up onto the pin and la% it inside pie pan

press the dough into the pan so it )its tightl%...press the edges into the sides o) the pan...

shave o)) the e(cess hanging dough ith a kni)e...

prick the bottom all over ith the )ork

no bake it )or 15 " 2 minutes in preheated oven on 35:81A*...

remember the tart ill be cooked again ith the )illing.... it should be cooked but light in color sothat it ill not burn on the second bake

spread the chicken )illing into the cooled tart shell

sprinkle mi( o) cheddar and mo


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B peoplelike this.

-aima -aLib added to )oodilicious

'uthi CababK is a purel% punjabi dish. he Punjabi people are knon )or their distinctive

cooking st%le and taste and i am PUnjabi0

5 gm. ground 8 minced meat2 to 3 tbsp basin 4gram )lour

1 tsp dessicated coconut 4optional182 tsp garam masala

1 tsp ginger garlic paste

1 tsp salt 4 or to taste 1 182 tsp red chillies poder

1 182 tsp red chillies, crushed

Pinch o) nigella seeds, optional1 tsp coriander seeds, crushed

1 small onion, )inel% chopped

2 tbsp mint 8 green coriander leaves,chopped

2 green chillies, )inel% chopped1 tomato )inel% chopped 4removed seeds

Pomegranate seeds 182 tsp

18$ tsp chat masala18$ to 182 cup oil, )or )r%ing

1.*ombine all ingredients e(cept oil in a large bol.'i( ell and let stand 182 an hour to blend )lavors.

ake some mi(ture. =ith et hands, shape mi(ture into thin sausage shapes about $K long.

2.+eat oil )or shallo )r%ing in a large pan 8 ok.

Place kababs and cook on lo heat )or about 15"2 minutes until light bron and cooked

through. urn o)) the heat.

3.o give kababs a 99V e))ect, separatel% heat a piece o) coal until red hot and place it in a small

bol inside the pot.Pour 1 tbsp oil over it and immediatel% cover the pot. pen a)ter )e minutes.

-erve ith tamarind chutne%, salad and %ogurt raita.

>0 DonJt stir kababs ith spoon as the% are tender and can break. ;ust move the pan

occasionall% to turn the kababs. Cababs ill leave ater during cooking, cook till ater dries

out.
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$ peoplelike this.

:ragrence Pk added to )oodilicious

7as'alai

milk poder 1 cup

baking poder !82 tsp

all purpose )lour 1 tbsp

oil 1 tbsp

egg 1

cardemom seeds 4grinded 182 tsp

milk 1 and 182 ltr

cardamom poder 1 tsp


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sugar as per ur taste

pistachio nd almond )or garnishing

method

in ok add milk cardamom poder sugar nd bring to boil no slo the )lame

in bol add milk poder baking poder cadamom poder oil all purpose )lour nd eggno make smooth dough

make small balls bco< it ll b sollen double in si


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*hicken loo -amosas 0

-ath imli ki chutni +o tu ki%a kehne 0D

:or -amosas0

Used m% old recipee....

7*IP..

ingredients )or dough..$tb spoon oil ,

2 cups o) maida4 hite )lour,

hal) tspon salt ,

3 tb spoon desi ghee1 to 2 tspoon


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ver%ones :avorite chicken ings )ried and then tossed and rolled in seet and spic% sauce and

served ith C:* st%le )ried rice...hat a Delicious *ombo...just loved it0!!

-auc% *hicken ings0Ingredients0

*hicken ings0 A pieces ithout skin %ou can use ith skin also

-alt0 1tsp-o%a sauce0 1 tbsp

hite vinegar0 1 tbsp

=hite pepper0182 tsp7ed chilli )lakes0182 tsp

6inger garlic paste0 1 tsp

Prick the chicken ings ith a )ork ver% ell .'arinate chciken ings ith all above mentioned ingredients and leave )or 2"3 hours.

:r%ing0

>= add 3 tbsp o) plain )lour8maida and 2"3 tbsp o) corn )lor in the marinated chicken and mi(

lightl% to coat )lour on chicken ings.Deep )r% chciken ings )or 15 minutes until golden and crisp%.

-auce0ake 1 tbsp o) oil add 1 tsp o) )reshl% chopped garlic and saute.

>o add 182 cup o) chilli garlic sauce and 3 tbsp o) ketchup. and 182 tsp o) red chilli

)lakes4optional i) %ou like spic% then add it otherise just skip it.'i( ell and add 1 cup o) chicken stock i used chciken cube dissolved in ater.

>o cook the mi(ture, hen it start boiling then add corn )lour 2tbsp mi(ed in 18$th cup o)

ater.

dd little b% little until the suace is thick.Fumm% sauce is read% no remove it )rom heat and toss )ried chicken ings in this sauce.r just

pour sauce over the )ried ings....%ummm% sauce ings are read%to serve ith rice...

C:* -t%le )ried rice04'% =a%...$ *ups o) boiled rice4 9oil rice ith 1 tbsp o) salt along ith 1 tbsp o) oil to avoid rice )rom

sticking each other.

In a pan add 3 tbsp o) butter and 1 tbsp o) oil heat butter until melted, no add 3"$ big greenchillies hole.

*ook until green chillies begin to splutter, add 1 tbsp o) gram masala and no add boiled rice.

t this stage add 1 crushed cube o) chicken stock and add 1"22 pinches o) %ello )ood color mi(

the rice ver% ell.urn o)) the heat and delicious,aromatic )ried rice are read% to serve...enjo%0d!!


39/49

1ike / / -hare

'onda% recipe0+one% 99V *hicken =ings

Ingredients0

2 chicken ings" clean, cut and tips removed1 tsp salt

1 tsp pepper

& garlic poder

1 tsp paprika1 cup )lour

-auce0

1 cup o) barbecue sauce o) %our choice

2 tbsp -riracha chili sauce or an% kind o) chili sauce 4optional

3 tbsp hone% 4more i) %ou like it seater

1. 'arinate the ings ith salt, pepper, garlic poder and paprika )or an hour.2. +eat up the oil to about 35 degree : in a deep )r%er, or %ou can use a deep heav% skillet ith

enough oil to )r% the ings.

3. ightl% coat it ith the )lour. :r% the ings in batches until the%re golden bron and crisp%.

$. In a small saucepan, heat up the 99V sauce, chili sauce and hone%. nce the ings is donetoss it ith some 99V sauce. -erve arm or at room temperature.


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>ote0 I over")ried the ings a bit that is h% the color as a bit dark to m% liking.

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1@ peoplelike this.

Colkatans are better knon )or their taste and choice )or recipe. lthough 9engali dishes are

ver% popular, %et preparations o) various countries and places in India have gron popular ith

the cosmopolitan characteristics o) the cit%. In this cuisine section, e are tr%ing to )igure out some ver% special and delicious menu that could

be easil% prepared at home. he recipe has been brought in here )rom di))erent sources and e

thank them )or their cooperation in enlighten us ith the special dishes.

Ilishmacher ok

his is a traditional preparation o) +ilsa )ish 4popularl% knon as Ilish 'aach, ver% much

)amous in the river8sea side villages here Ilish maach is abundantl% available.

Ingredients

Ilish 'aach 1 pieces 4moderate si


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Dr% 7ed *hill% ? pieces

-mashed 'ustard 4-arshe 9ata 25 gms

Imli stock 5 ablespoon)ul+aldi 4urmeric 2 teaspoon

Paanch :oron 182 teaspoon)ul

-ugar 2 ablespoon)ul'ustard il 25 grams

-alt

182 teaspoon

Preparation

he preparation is ver% simple.

-tep 1 " -oak )ish pieces in +aldi and -alt )or 3 minutes.

-tep 2 " Put the pan on the oven.

-tep 3 " Put oil in the pan.

-tep $ " Put Paanch :oron, 7ed Dried *hill%.

-tep 5 " Put the )ish pieces in the pan and )r% the )ish )or 3 minutes.

-tep ? " Put 2 cups o) ater in imli and mi( to make stock.

-tep @ " Put this Imli stock in the pan and ait )or 3 seconds.

-tep A " dd sugar in it.

-tep B " llo the entire things get boiled on seamed oven )or 5 minutes in the

open pan.

Ilisah 'aacher ok is no read% to serve.

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-unda% lunch special recipe0*hicken *haap!

Ingredients 0

*hicken 0 5 gms

nion Paste 0 $, medium si


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6hee 0 2 tbsp.

:or empering 0

9a% leaves 0 1 or 2

=hole 6aram 'asala Poder 0 2 cardamoms, 2 cloves, 1K cinnamons

'ethod 0

o prepare the chicken chaap, )irstl% marinate the chicken ith hal) o) ginger"garlic paste,

%ogurt, and salt )or 2"3 hours.

+eat oil and ghee in a pan, add ba% leaves, hole garam masala and sugar to it. =hen seeds aresplutter then add onion paste, )r% till it become golden bron.

>o add rest o) ginger"garlic paste and tomato puree, cook ell. dd turmeric poder, red chilli

poder, pepper poder and salt, mi( masala )or 5 mins.

hen add marinated chicken to the mi( and )r% )or 5 minutes. *lose the lid o) the pan and steam)or 1 " 15 minutes till the chicken becomes tender. Do not add ater.

pen the lid and add garam masala poder, rose ater and kara ater, -tir the mi( thoroughl%.*over and cook )or 3 $ minutes more.

*hicken *haap is read% to serve!!0

3ike / / -hare


44/49

12 peoplelike this.

7ecipe0Ilish 9ir%ani

4-erves 5"?

Ingredients

9asmati rice, 5 g

+ilsa, 1 kg 4@"A pieces

'ustard oil, $ ml

iced onion 4medium si


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o this oil add garlic paste, green chilli paste, mustard paste, turmeric poder and

Cashmiri red chilli poder and cook )or a hile. dd the hilsa head and 1 litre o) ater.

-immer till it reduces to one"third. -train and keep aside.

9oil ater )or the rice in a container 4dekchi or a )lat"bottomed ok ith ba% leaves and

salt and cook the rice till it is 38$ done.

>o take a thick"bottom copper dekchi and put hal) o) the boiled rice and sprinkle ith

reduced hilsa stock, hilsa pieces, hal) o) the mustard oil, )ried onion, kho%a and cover thisith remaining rice and repeat the same ith the remaining ingredients.

*over the dekchi ith a lid and seal it ith dough made )rom atta.

-et %our oven temperature at 1?W* and cook the bir%ani )or about 3 minutes.

-erve hot ith )resh green salad.

7ecipe courtes%0 ? 9all%gunge Place,Colkata

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7ecipe0 'alabar )ish )r%0
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Ingredients 0

:ish 4n%,I used Pomp)ret8Cing )ish " 182 Pound

*hili Poder " 1 " 1 182 bspurmeric Poder " ittle

-alt " s Per aste

6inger"6arlic Paste " 1 bsp eachil " :or :r%ing4s 7eLuired

'ethod 01 *ut,clean and ash the )ish.'arinate it ith chili poder,salt,turmeric,ginger and

garlic paste.Ceep aside )or 182 hour.

2 In a non stick pan,pour 2"3 bsp o) oil.nce the oil gets hot,put the )ish pieces and )r%

ell on either side adding little b% little oil henever reLuired .=hile )r%ing top it ithsome curr% leaves and sliced onions.It ill add a di))erent )lavour and ill be ver% tast%.

$ike / / -hares)ia aranum Chan aded to :DI*IU- K*C- X =7CK

'% eekend special egg bir%ani n lauki ki kheer enjo%ed ith m% neighbour )riend

ingredients
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9oiled eggs as needed ?

1 big onion sliced

5 gms potatoginger garlic 1tb

rice 5gms4 boiled ith salt untill 1 kanni le)t

tomato $"5 choppedred chilli 1tb

coriander poder 1tb

1.182 tb cumincinnamon 1

green cardamom 3"$

cloves ?"@

black pepper A"1salt


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1@ike / / -hare

*+IF *+I*C> 7*IP0

Ingredients0

*hicken & kg, boneless, cut into 1"inch pieces

nion 2, medium si


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b% stirring continuall%. -prinkle a litte hot ater onl% henever needed hile cooking. -erve it

hot garnished ith onion rings, lemon edges, tomato slices, and8or )resh green chillies as a

main entrEe or as appetising snacks. njo%!

1Bike / / -hare
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delicious paneer tikka masala

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