Paneer Frankie

Ingredients:

100g Cottage cheese (paneer),grated

4 flour (maida) rotis

2 potatoes,boiled,peeled and mashed

1 tsp lemon juice

1/4 tsp Turmeric powder

1/2 tsp red chilli powder

1 tsp Roasted cumin powder

1 tsp Dry mango powder (amchur)

2 tbsps coriander leaves,chopped 

Oil for frying

1/2 small Cabbage

1 medium Carrot

1/2 tsp Chaat masala 

Salt to taste

For Salad:

Shred the cabbage finely and cut the carrot into thin slices put in a bowl. Add salt and chaat masala and mix.

Method:

Grate the cottage cheese into a bowl. Add potatoes, salt, lemon juice, turmeric powder, red chilli powder, roasted cumin powder, dried mango powder and chaat masala. Add chopped coriander leaves and mix well. Shape this mixture into even sized long kababs. Heat a little oil in a non stick pan and cook these kababs in it. Turn upside down from time to time. When the kababs are fully done remove them onto a plate. Warm the chapattis lightly on a hot tawa. Keep a kabab on each chapatti and put some salad over it. Sprinkle a little chaat masala and a little roasted cumin powder. Roll them up and serve immediately. 

Crab Butter garlic

Ingredients:

1 whole crab

8 Sliced shallots

6 tsp Butter

8 flakes sliced Garlic

¼ cup Lemon juice

1/4 cup Stock

A sprig curry leaves

½ Mustard seeds

½ tsp Turmeric powder

Salt to taste

1 tsp freshly Ground pepper

A few chopped Coriander leaves

1 tsp Rice paste (optional)

Method:

Chop the crab into pieces, discarding the top shell. Marinate the crab with salt and turmeric and set aside for 15 minutes. Melt butter in a pan, add the mustard seeds,curry leaves, shallots,garlic and saute until onion becomes light brown. Add the marinated crab pieces, stock, crushed pepper and simmer  for 8 minutes until the crab is cooked. Add 1 tsp rice paste and stir to get thick gravy. When the crab is done, turn-off the heat,top with 1 tsp butter and lime juice. Garnish with chopped coriander leaves.

Butter Chicken

Ingredients:

Chicken (cut) - 6 pieces

Oil - 2 tbsp

Onions (chopped) - 1

Tomato Puree - 4 tbsp

Butter - 150g

Green Cardamom - 6

Bay Leaf - 1

Cinnamon stick 1" - 1

Ginger Garlic Paste - 4 tbsp

Red Chilli Powder - 1 tsp

Cumin Powder - 1 tsp

Garam Masala - 1/2 tsp

Yogurt - 1/2 cup

Lime Juice - 2 tbsp

Tandoori Masala - 1 tbsp

Green Chillies (slit vertically) - 3

Cream - 1/2 cup

Coriander Leaves (chopped) - Hand full

Salt to taste 

Method:

First make a marinade by mixing yogurt, garam masala, lime juice, cumin powder, salt(1 tsp) and tandoori masala in a bowl. Marinate the chicken in the marinade and keep it aside for 2 hours. After two hours take a pan and heat oil in it and sauté chicken pieces in it. You can grill or use tandoor also to fry the chicken pieces. Take off from the heat and keep aside. Take a thick bottomed pan and melt half quantity of butter in it. Sauté onions, cinnamon, cardamoms and bayleaf till onions turn little golden. Then add ginger garlic paste and cook till a thick paste is formed. Now add tomato puree, salt and water (1 cup) in the paste and simmer for some time. Then strain the gravy through a soup strainer into another pan. Melt the remaining butter in a kadai(wok). Add green chillies, red chilli powder and strained gravy and bring to a boil. Gently put in the chicken pieces, simmer for 10 to 15 minutes till the chicken softens. Add cream on top and garnish with coriander leaves.

Tip: Enjoy the dish with Fried Rice or Tandoori Rotis.

Paneer Naan

Ingredients:

For the dough:

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt

For the stuffing:

100 grams paneer, grated

1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste

Method:

Sieve the flour properly. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth. Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.

Knead the dough for at least 6 to 7 minutes. Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute. Mix all the ingredients for the stuffing properly. Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre. Seal the edges and roll into oblong shape to any other shape whichever you like. Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down. Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker). Take out and apply butter. Ready to serve.

Paneer Makhani

Ingredients:

Paneer - 250 g (in desired shapes)

Cooking oil - 4 tbsp

Tomatoes - 8 (pureed)

Ginger - 1 inch piece (finely chopped)

Bay leaf - 1

Brown cardamom - 2 (skinned and crushed)

Kasoori Methi (dry fenugreek leaves) - 2 tsp

Chilli powder - 1 tsp

Salt - to taste

Garam masala 1/2tsp

Fresh cream 1/2 cup

Method:

Heat the oil - add the tomato puree, ginger, bay leaves, crushed cardamom, kasoori methi and chilli powder, then cook covered for 10 minutes. Add salt, garam masala and cream. Add the paneer pieces. Reduce the heat and cook for 2 minutes. You may garnish with coriander leaves. The Paneer Makhni is now ready to serve with Indian Breads and Rice Dishes.