Murg Do Pyaza

What we need:

chicken
Onion (half sliced, half cubed)
Tomato (amount - half of the amount of onion)
Ginger-garlic paste (garlic is double in amount than that of ginger)
Coriander powder
Turmeric powder
Red chilli powder
Bay leaf
lemon juice
Salt
Coriander leaves for garnishing

How we make it:

Marinate chicken with salt, turmeric powder, red chilli powder and coriander powder for at least half an hour. Heat oil in a pan. Add bayleaf for tempering. Add sliced onions, stir. Then add a little salt. Cook till it turns into brown in colour. Then add tomato pieces. Cook well. Add ginger-garlic paste and cook well until oil separates from the mixture. Then add the marinated chicken pieces with all the spices it was marinated with. Cook it well until chicken is half-done. Then add the cubed onion pieces and mix it well. Cook it for sometime. Now ass warm water to the chicken to make it softer. Cover with a lid. Leave it for sometime. Cook until the chicken is done. It does not have lots of gravy, so keep that in mind. now check the salt. If it is ok then add lemon juice. Serve hot with roti or naan or fried rice after garnishing with coriander leaves.

Vegetable Manchurian

What we need:-

For Veg Manchurian Balls

1/3 cup Maida (all purpose flour)

2 tablespoons Corn Flour

3/4 cup shredded Carrot 

 3/4 cup shredded Beetroot

3/4 cup shredded Cabbage

1/2 cup finely chopped Capsicum

1 finely chopped Green Chilli

1/2 teaspoon Pepper Powder

1 teaspoon + for deep frying Cooking Oil

Salt

For Gravy

2 teaspoons crushed Ginger

2 Green Chillies, slit and cut into halves

1 tablespoon minced Garlic

2 tablespoons finely chopped Spring Onion

1 tablespoon Cooking Oil

2 tablespoons Soy Sauce

1/2 tablespoon Chilli Sauce

2 tablespoons Tomato Ketchup

1 teaspoon Pepper Powder

2 tablespoons Corn Flour

2 cups Hot Water

Salt

How we make it:-

Take a bowl, add shredded carrot, shredded cabbage, shredded beetroot, chopped capsicum and chopped green chilli, 1 teaspoon oil, pepper powder,  maida, corn flour and salt. Mix all ingredients properly. Prepare small round shaped balls from the mix. Do not add water in the mix for making balls as water from vegetables will be sufficient to bind them. In case mix is not binding properly and small balls cannot be made, add some water in the mixture.

Heat oil in a kadai (pan). Deep fry prepared balls on medium flame until they turn golden brown.

Dissolve 2 tablespoons corn flour in a 1 cup normal water.

Heat 1 tablespoon oil in a pan. Add minced ginger, minced garlic, chopped green chilli and chopped spring onion. Sauté for a minute. Add soy sauce, chilli sauce and tomato ketchup; sauté for a minute.

Pour 2 cups hot water, pepper powder and salt. Let mixture boil for 1 minute.

Add dissolved corn flour in a pan. Mix all gravy ingredients properly. Cook it on low flame for 1 minute.

Add deep fried balls and cook for 3 minutes over medium flame.

Turn off flame and garnish it with chopped spring onion. Enjoy hot and spicy veg cabbage manchurian with Chinese fried rice or veg noodles.

Tom-cap Paneer

What we need:-

Paneer cubes
Capsicum (chopped)
Tomatoes (chopped)
Ginger-garlic paste
Coriander powder
Red chilli powder
Garam masala powder
Kasuri methi
Salt (as per taste)

How we make it:-

At first heat some oil/ghee in a pan and shallow fry the paneer cubes. Then fry the chopped capsicum until it softens. Then add ginger-garlic paste, chilli powder, coriander powder and stir well. Now add chopped tomatoes and fry it. Add salt. Stir until oil separates. The add kasuri methi and garam masala powder and give a final stir. Serve hot with rotis.

Palak Paneer

What we need:-

Paneer cubes
Palak/spinach
Ginger
Garlic
Green chillies
Cumin seeds
Tej patta/bay leaf
Onion (chopped)
Tomatoes (chopped)
Turmeric powder
Red chilli powder
Asafoetida/hing
Garam masala powder
Fresh cream or yogurt
Salt (as per taste)

How we make it:-

At first heat oil in a pan and shallow fry the paneer cubes. Then rinse the spinach/palak very well in water. Then boil water in a pan with some salt. Switch off the fire and add the spinach/palak leaves in the hot water. Close with a lid and let the spinach leaves sit in the water for 2-3 mins. Drain the blanched spinach leaves.  Immediately add the spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Drain and then puree the spinach in a blender or a hand held blender with ginger, garlic and green chilies. Now make a smooth palak puree. Then heat oil or ghee in a pan or kadai. Fry the cumin first. Then add the tej patta/indian bay leaf and onions. saute till the onions get golden. Add the garlic and saute till its raw aroma goes away. now add the chopped tomatoes. saute till the tomatoes soften. Add the turmeric powder, red chili powder and asafoetida/hing. stir and saute for some seconds. add the spinach puree. Add some water if required. Simmer for 6-7 minutes or more till the spinach is cooked. add salt. Lastly add garam masala. stir and add the paneer cubes. Cook the spinach/palak gravy till the paneer cubes become soft. Now add cream/ fresh yogurt. Simmer for 30 seconds or a minute. Stir and serve the palak paneer hot with some rotis or naan.

Egg Kachori

What we need:-

Egg 4 pieces( boiled and grated)

Onion paste 3 tablespoon

Ginger – garlic paste 2 tablespoon

Green chillies 2-3 pices ( chopped)

Green coriander leaves 3 tablespoon ( chopped)

Garam masala ½ tablespoon

Gram flour 1 tablespoon

Refined oil to fry

Refined flour 4 cups

Salt 1 tablespoon

How we make it:-

 

Take the refined flour in a bowl, add ½ tablespoon of salt and 2 tablespoon of oil. Mix well and make a dough. In a pan add 3 tablespoon of refined oil. Let the oil be heated then add onion and ginger garlic paste. Saute till they turn light brown. Afterwards add green chillies, eggs, green coriander, salt and garam masala and sauté for 5 mintues. Add the gram flour and again sauté for 2 mintues. Take the stuffing out and let it cool.

Then make small balls from the dough and fill the stuffing like kachoris. Heat the remaining oil in the pan and fry the kachories on low flame till they turn golden brown. Serve with chutney or sauce.