What we need:
For the tomato-cashew paste:
Tomato
Cashews
Ginger
Garlic
Cloves
Cardamom
How we make it:
Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients Then in the grinder, make a smooth paste out of it.
Remaining cooking ingredients:
Paneer
Onion
Bay leaf
Green chilli
Coriander powder
Cumin powder
Red chilli powder
Garam masala
Kasuri methi
Butter
Soybean oil /sunflower oil
Sugar
Salt
How we make it:
Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun.
Paneer butter masala (non-veg)
What we need:
Paneer
White Oil
Onions (cubed)
Tomatoes (roughly chopped)
salt
Cashew nuts (soaked in water)
Butter
Ginger Garlic paste
Kasuri methi
Bay leaf
Cinnamon stick
Cardamom
Cloves
Coriander powder
Kashmiri red chilli powder
How to make it:
Heat a pan with oil. Fry the cubed onions until they turn transparent. Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy. Add coriander powder, cashews, red chili powder and sugar (optional). Cook until the mix gets roasted well and it should begin to leave the oil in the sides of the pan. Turn off the stove. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
In the next step, heat butter in the same pan. Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer. Add paneer and kasuri methi . Stir well and cook for 3 minutes. Then pour melted butter if desired on the gravy. Garnish as you like it and serve.
Paneer butter masala (veg)
What we need:
Paneer
Cashews (soaked in water)
Chopped Tomato
Green Chilies, minced
Ginger,minced
Cumin seeds
Kashmiri red chilli powder
Cardamom, crusheda
Kasoori Methi/dry Fenugreek leaves
Milk
Butter/Ghee/Oil
Salt
How we make it:
Blend Cashews, chopped tomatoes and 1/2 cup water till smooth. Pour butter/ghee/oil and heat it Then sprinkle cumin seeds and let it crackle. Next add crushed green cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away. Then add the tomato-cashew paste and stir for few minutes. Then add dry fenugreek leaves and continue to stir. When oil separates from the mixture, pour milk and bring to a boil and continue to cook till fat separates. Then add paneer pieces and bring to a boil. Serve with roti,nan or rice
What we need:
Hilsa fish pieces
Basmati rice
Ba
Cardamom
Cinnamon stick
Cumin powder
Coriander powder
Green chilli
Salt
Turmeric powder
Ghee
How we make it :
Soak basmati rice for around one hour. Marinate hilsa pieces with salt and turmeric powder and keep aside. Make a paste of cumin powder, coriander powder turmeric powder and salt. In the meantime take a handi pour sufficient water to boil the soaked basmati rice, add salt into it and start boiling. Remove the handi from the oven when the basmati rice is semi - cooked. Now, heat ghee in a pan and add cardamom, cinnamon stick and bay leaf. When a nice aroma starts to come out add the masala paste and sliced green chillies into it and cook it well. When the spices are done add the hilsa pieces and slightly cook it and take them out of the pan. Then add half of the semi - boiled rice in the pan, mix it well with the masala. Now put the hilsa pieces on the rice layer, and add the remaining rice over it. Cover the pan and leave it for sometime. The hilsa biriyani is done Serve hot and enjoy.
What we need :
Boiled eggs
Butter
Chopped onions
Chopped tomatoes
Cashew nuts
Cloves
Cardamom
Cinnamon
Red chili powder
Turmeric powder
Ginger garlic paste
Coriander powder
Garam masala powder
Kasuri methi
Salt
How we make it:
Add butter to a pan and sauté the eggs till they become golden brown. Add the chopped onions, tomatoes, and cashews to the pan.Once the tomatoes and onions soften, add turmeric, salt, and chili powder. Cook for 5-6 minutes and then remove from the flame.Cool it and transfer it to a blender and add ¾ cup of water. Blend it. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds. Add the blended tomato and onion mixture, cook it well, tget add the gigingegarlic paste and cook it until oil comes outoou. Next pour one-fourth cup of water. Cook for 7 minutes over medium flame. Add Kasuri methi and cook for 2 minutes. Add the eggs, cover and cook for 3 minutes. Remove from the flame and it is ready to serve.
What we need :
Prawns
Chopped onions
Chopped tomatoes
Ginger garlic paste
Coriander powder
Black pepper powder
Turmeric powder
Red chill powder
Mustered seeds
Fenugreek seeds
Curry leaves
Coconut milk
Salt
How we make it :
Marinate prawns in a mix of chilli powder, turmeric powder and salt. keep for 10 minutes. Heat oil in pan and saute the marinated prawns on a low flame for 5 minutes.Once done, keep aside. Then heat oil in a pan and crackle mustard and fenugreek seeds. Add curry leaves followed by rest of the ingredients. Saute till onions turn brown. Then add ginger garlic paste and cook well. Next add the chopped tomatoes and cook till the tomatoes are ready. There after add all the spice powder and stir. When the masala is prepared, add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Finish by adding coconut milk, give a final cook for 1/2 a minute.
Add salt to taste and serve with rice or parantha.
What we need :
Chicken
Fennel seeds paste
Ginger garlic paste
Chopped onions
Green chillies
Yogurt
Milk
Saffron strands
Cardamom
Cinnamon
Star anise
Salt
Butter /ghee
How we make it:
Marinade the chicken with salt, yogurt and fennel seeds paste for some time. Heat a pan and add butter into it. When the butter is melted properly, add cinnamon, cardamom and star anise. When the flavor starts to come out, add chopped onions into the pan. Stir it a little and add sliced green chillies. When the onions get golden brown, add ginger garlic paste and cook. Now add the marinated chicken and mix them well with the masala. Cover with a lid and cook them in low flame. Add a pinch of saffron strands in one cup of warm milk. When the chicken becomes soft add the milk in the pan and stir. Cook it for few more minutes. Then serve with paratha, kulcha, roti or polao.
What we need:
Chicken
Onions
Green chillies
Almonds
Cashews
Poppy seed paste
Ginger garlic paste
Yogurt
Cinnamon
Cardamom
Mace
Star anise
Bay leaf
Milk
Salt
Butter or ghee
How we make it:
Marinade the chicken with salt. Soak almonds and cashews in water for some time and then peel off the skin of almonds and keep aside. Add butter in a pan and when it becomes hot and melted, add bay leaf, cinnamon stick and cardamom. When they start to change the colour, add sliced onions and cook. When the onions become translucent, add almonds and cashews and green chillies and cook them properly. Then take the whole thing out of the pan and make a smooth paste in the grinder. Now put more butter or ghee into the pan. When it becomes hot enough, add mace and star anise. When aroma starts to come, add the chicken pieces in it and cook. Then add the ginger garlic paste and stir. Then add bitten yogurt and mix it well. When oil starts to come out, add the paste and cook them properly in low flame. When the chicken is done then pour warm milk for the gravy. Cover it with a lid and make it to boil. When the gravy thickens, serve hot with roti or parathas.
