Preparation Time : 25-30 minutesCooking Time : 12-15 minutesServings : 4
INGREDIENTS
Cottage cheese (paneer) 1 inch triangles500 gramsOil3 tablespoonsWhole dry red chillies, broken2Cloves2Coriander seeds, crushed2 tablespoonsOnion , sliced2 mediumCinnamon one inch sticks2Bay leaves2Garlic paste2 teaspoonsGinger paste2 teaspoonsRed chilli powder2 teaspoonsTomatoes, chopped5-6 mediumSaltto tasteFresh coriander leaves, chopped2 tablespoons
METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve.
HYDERABADI BIRYANI
Preparation Time : 2 hrsCooking Time : 40-45 minsServings : 4
INGREDIENTS
Mutton, a mix of chops,marrowbone and shoulder pieces500 gramsBasmati rice1 1/2 cupsSaltBay leaves2Green cardamoms10Black peppercorns25-30Cinnamon3 inch stickOil1 tablespoon + to deep fryOnions, sliced5 largeCaraway seeds (shahi jeera)1/2 teaspoonCloves10Ginger paste1 tablespoonGarlic paste1 tablespoonRed chilli powder1 tablespoonYogurt1 cupFresh coriander leaves, torn2 tablespoonsFresh mint leaves, torn2 tablespoonsPure ghee4 tablespoonsBlack cardamoms2Saffron (kesar), mix in 1/4 cup milka few strands
METHOD
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.
LAZIZ TIKKA MASALA
Preparation Time : 2-3 hoursCooking Time : 30-45 minutesServings : 4
INGREDIENTS
Chicken Tikka
Boneless chicken , cut into 1½ inch pieces800 gramsKashmiri red chilli powder1 teaspoonLemon juice1 tablespoonSaltto tasteOlive oil4 tablespoonsMarinadeYogurt hung1 cupLemon juice1 tablespoonGinger paste1 tablespoonGarlic paste1 tablespoonKashmiri red chilli powder1 teaspoonGaram masala powder1 teaspoonMustard oil2 tablespoonsOnion tomato masalaOnion , chopped3 mediumTomatoes, chopped4 mediumOil3 tablespoonsCumin seeds1/2 teaspoonGarlic, chopped7-8 clovesGinger paste1 teaspoonGarlic paste1 teaspoonRoasted cumin powder1/2 teaspoonCoriander powder1 1/2 teaspoonsFor gravyButter2 tablespoonsGinger paste1 teaspoonGarlic paste1 teaspoonTomato puree1/4 cupOnion tomato masala1 cupKashmiri red chilli powder1 teaspoonGaram masala powder1/2 teaspoonFresh coriander leaves, chopped2 tablespoonsDried fenugreek leaves (kasoori methi), roasted and crushed1 teaspoonCream1/4 cupGinger, cut into thin strips1 inch peice
METHOD
Mix together the chilli powder, lemon juice and salt. Add the chicken pieces and marinate for about thirty minutes. For the marinade mix together hung yogurt, lemon juice, ginger amd garlic pastes, red chilli powder, garam masala powder and salt. Add the chicken pieces and mustard oil and mix well. Let the chicken marinate for about three hours in a refrigerator. Thread the chicken onto skewers. Heat four tablespoons oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides. Take the pieces off the skewers and place on a plate For the onion-tomato masala, heat the oil in a pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till well browned. Add the garlic and sauté till lightly browned. Add the ginger and garlic pastes and continue sautéing. Add the cumin powder and coriander powder and mix well. Add the tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil separates. Add salt and mix. Remove from heat and set aside. For the gravy heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and sauté for two minutes. Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes. Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.
