Murg Achari

Ingredients and Method:

8 Chicken tenderloins
Marinade for chicken:
  - Olive oil
  - 1/4 tsp turmeric powder
  - 1/4 tsp red chilli powder
  - 1/2 tsp ginger garlic paste
  - 1 tsp Shaan tandoori bbq masala
  - 2 tbsp yogurt (only if you are going to grill the chicken*)

For the paste:
- 2 medium onions, finely diced
- 1/2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp Shaan Achar Gosth Masala
- Butter
- 2 to 3 tbsp of Kasoori Methi
- Heavy cream

Vegetables:
Cut 1 green pepper into square pieces. Microwave them in a bowl full of water for about 3 to 5 minutes. Peppers should be soft and cooked but not too mushy. Drain water and keep aside.

Step 1: Preparing the chicken.
Wash and pat dry the chicken. Drizzle olive oil and then marinate the chicken with the ingredients listed above and set aside for atleast 1/2 hour.  Bake the chicken in an oven. I used chicken tenderloins so they were cooked in about 15 minutes. If you use regular chicken breast, you may need more time depending on how big your pieces are. Do not overcook the chicken in this process, because when we add it to the curry it will continue to cook more. If you use chicken with bone, the cooking time will increase even more. Safe to use chicken breast or tenderloin if you are going to follow this recipe to the tee!
Note: For optimum results, this curry requires bbq grilled chicken. If you are going to grill the chicken, add the yogurt to the marinade. If you plan to cook the chicken in the oven itself, skip the yogurt as the yogurt leaves too much water.

Step 2: Making the paste
Alright - same as every curry we make...Heat oil, add the ginger garlic paste and stir until raw smell is gone on low heat. Add the onions and sautee till translucent. Add the tomato paste and mix the onions and tomato paste by adding a little water. now begins the cooking stage which will take atleast 20 minutes, keep adding water a little at time and cooking the paste until the onions and tomato paste form a thick lump. Add the Achar Goshth Masala 10 minutes into the paste cooking stage. Throughout this stage, use the spatula to what I call "Stabbing the onions".  Holding the spatula upright, stab the onions so they breakdown faster.  Now turn the heat high and let all the water evaporate, some oil should leave the sides of the paste. Set aside in another bowl.

Step 3: In the same pan, heat butter. Keep the heat on medium. Add kasoori methi and keep stirring the methi in the pan. Methi will burn quickly so keep working the spatula. Stir only for a few seconds. Add the onion tomato paste we made. Add the chicken and mix well. Add very little water and mix well. Add a little tandoori chicken bbq masala for color and mix well. Add a little heavy cream and mix. Cook on medium heat till the curry leaves some oil.

Achari Murgh is ready.

 

Tadka Dal

Step 1:
1/4 cup masoor dal
1/4 cup toor dal

Wash the dal several times until water runs clear. Pressure cook it for about 6 whistles. When you are able to open the cooker mix well so its mushy

Step 2:

Heat ghee. Add mustard seeds when they sputter add asofoetida. Turn the heat to low.  Add half the curry leaves and let them crisp up a little. Add the onions and cook until slightly browned. Add the tomatoes and mix well. cook for a couple minutes and then add the turmeric powder and mix. Quickly add the cooked dal and stir. Add a little water and mix. Season with salt and brown sugar and red chilli powder.  Let it come to a boil.  Turn the heat off.

Step 3:

Heat ghee in a tempering pan.  On low heat, add the cumin seeds and wait a few seconds. Add the curry leaves and red chilies and wait a few seconds. Add the garlic and roast till slightly browned. Pour gently over the dal.

Serve with rice.

Paneer Bhurji

Ingredients:

I. Tadka:
1 bay leaf
1 inch cinnamom stick
1/4 tsp cumin seeds
1/4 tsp fennel seeds

II. Onion Tomato Paste:
2 medium onions finely chopped
4 tsp tomato paste, heaping tsp
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
3 tsp Shaan Tandoori BBQ Masala
Salt

III. Paneer:
Brought to room temperature and shredded

IV. Heavy Cream (1/2 cup)

Method:

1. Heat oil and add the I. Tadka ingredients.
2. When aromatic, add the II. Onion Tomato paste ingredients starting with onions first, when browned, add the tomato and add a little water and stir until well incorporated. Add the remainder of the II. ingredients and cook for a good half hour until the onions and tomato paste is turned into one big mush. You will have to add a little water at a time to keep the mixture going. At the end the paste should not have any water. Check the seasonings before you add the paneer.
3. Add the paneer and heavy cream.
4. Mix gently keeping the shredded look of the paneer intact. Cook covered on low heat for 5 to 8 minutes.

Serve with naan or roti.

Note: Add heavy cream a little at a time. I have suggested 1/2 cup but add accd to your taste. 
 

Chicken Jalfrezie

An Indian dish that hails from when the British ruled India, Jal frezie means a quick, spicy stir fried dish. I have shown a dry jalfrezie made with paneer or cottage cheese. This preparation is a curry style that one can consume with roti or rice. Since this dish is supposed to be spicy, there is an abundance of chillies and chilli powders. Adust seasonings to your taste! Happy Eating.


Method and Ingredients:

2 small chicken breasts, cut into pieces
1/4 red pepper, deseeded and cut ino squares
1/4 green pepper, deseded and cut into squares
1/4 red onion, deseeded and cut into squares
2 green chillies, slit and cut lengthwise
2 medium onions
1 tbsp ginger garlic paste
1 tbsp kasoori methi
1/2 tsp turmeric powder
1/2 tsp red chilli powder
4 tbsp tomato paste, mixed with a little water
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4  tsp garam masala powder
Pinch of cardammom and cinammon powder
Little vinger
Cilantro

Prep by marinating the chicken: Wash and pat dry chicken. Drizze olive oil.  Add 1/4 tsp each of red chilli powder and turmeric, a little salt, and mix well.  Set aside.


1. Heat oil in a pan. Add the green chillies and sautee.
2. Add ginger garlic paste and roast - do not burn
3. Add kasuri methi leaves and roast -Work fast as these contents can burn easily
4. Add the chopped onions and mix well.
5. Add turmeric and red chilli powder
6. When onions are soft and the masalas are mixed in well, add the tomato paste mixed with water, mix well and keep stirring till the masala incorporates well. You may have to add a little water at a time to cook the onions and tomato paste to one incorporated mush! Add all the other spices now - cumin powder, coriander powder, garam masala, a pinch of cinnamom powder, a pinch of cardammom powder and salt. 
7. Its time to add the chicken pieces. But make sure there is no water at this time. Lets roast the chicken in the masala on high heat so we can brown the meat at bit. After stir frying the chicken pieces for a few minutes, add a little water, add the veggies and mix well.
8. Cook uncovered for 4 to 5 minutes till the chicken and veggies are coated well with the masala.
9. Add some vinegar. Garnish with cilantro.

Note: You can even blanche (meaning add contents in hot water to partly cook them) the vegetables ahead of time. Do not overcook the veggies - they have to have a light crunch to them.
 

Paneer Jalfrezie

Paneer Jalfrezie is an Indian version of a stir fry. However, I have seen dry (low fat) and gravy style (with cream) versions of this dish. This recipe is a low fat one that was shown on Sanjeev Kapoor's show. You can even make kati rolls/burritos with this preparation.

Ingredients and Method:

7 oz paneer cubes, cut into small bite size pieces - found in Indian grocery stores
1 medium red onion
1/2 tsp chopped garlic
1/2 tsp chopped ginger
Half red pepper, deseeded and cut lengthwise
Half green pepper, deseeded and cut lengthwise
Half yellow pepper,  deseeded and cut lengthwise
1 tomato, pulp removed completely and cut lengthwise
1/4 cup lengthwise carrots
Spices:
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp vinegar
Salt
Cilantro for garnish


1. Heat oil in a skillet. When hot, add cumin seeds. Add the ginger and garlic and roast for a few minutes.
2. Add onions cut lengthwise. Cook them for a few minutes - should be cooked but not too mushy
3. Add the carrots and let cook for a few minutes
4. Add all the peppers and continue tossing. Add the paneer.
5. Add all the spices and salt - let cook
6. Add vinegar and cilantro

Serve right away as the recipe gets dry over time. Best consumed with Kawan Paratha.

Note: Like every stir fry the veggies should not be too soft. Cook on med to high heat and keep tossing the veggies. I found this recipe a little dry if it is to be consumed with chapati or paratha. So, toward the end I added a little water and then let cook for a few minutes till the water is a bit reduced.

Note:I like my paneer a little stir fried. So before adding to the pan, I stir fried the pieces in a flat skillet in some oil.

Note: One can add beans, peas, asparagus, baby corn any veggies to this dish. Adjust the seasonings accordingly.
 

Murgh Makhni - Butter Chicken

Butter chicken or Murgh Makhni is the mother of all dishes when it comes to Indian food! You can either make it from scratch or use my "fool proof" version. Credit for this recipe goes to my amazing husband though who is one amazing cook. I use Shaans Chicken tandoori bbq masala - there are other ways to make butter chicken but if you want this recipe do not proceed ahead unless you have this masala!

Ingredients and Method:

Step 1:Marinate the chicken

2 chicken breasts (Mine were really thick ones from Costco, so I butterfly cut them and then cut into small pieces)
1 cup full fat yogurt (preferrably hung)
2 tsp red chili powder
2 tsp turmeric powder
2 tbsp shaan tandoori bbq masala
1 tsp ginger paste
1 tsp garlic paste
A little salt (the masala packets are loaded with salt already)

In a bowl, mix together all the ingredients. Drizzle some oil over the chicken and pour the marinade. Mix well. I truly find using my hands to mix the marinade in yields better results. Its all about the love baby! Set aside for 4 to 6 hours atleast. When ready, bring to room temperature. For best results, grill the chicken pieces in a BBQ grill. Or you can also cook them in an oven at 350F until meat appears white on the inside. Do not overcook as we have to still simmer the pieces in the curry. Its okay if the pieces are a bit undercooked. When you cook the pieces in n oven as opposed to the grill, the yogurt will leave some water. Reserve the water aside as you can use it in the curry.

Step 2: Making the curry

Butter (I used margarine!)
2 medium onions, finely chopped
1 tbsp ginger garlic paste
10 cashews, soaked in warm water for 10 minutes and blended into a t hick paste
1 tbsp kasoori methi (dry methi leaves) - An absoulte must!
2 heaping tablespoons tomato paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 to 2 tbsp Shaan Tandoori masala
1 tsp garam masala
Heavy cream (to your own taste but atleast 1/4 cup)

Spices:
1 bay leaf
Pinch of clove powder
1/2 inch cinnamon stick
2 green cardammoms, opened
1 tbsp kasoori methi - absolute must! (I like the taste of Kasoori so I generally add a little more than 1 tbsp!)


Heat butter in a pan. When hot, add the onions and start sauteeing them. Add the ginger garlic paste and cook until the raw smell of ginger garlic goes away. Add the tomato paste and mix well. Add a little water to get the paste going. Add the turmeric, red chilli, cumin and coriander powder. Add a little water a time and keep cooking the paste until the onions and tomatos are completely mushy and cooked.  Add the cashew paste and continue cooking for 5 minutes more.  Now add the Shaan Tandoori Bbq masala and continue cooking. Add a little water each time if the paste gets too dry. Butter chicken has gravy but its not watery. Set aside. When cooled, blend it to a thick paste.

Heat a little oil or butter in the same pan. Add a bay leaf, clove powder, cinnamon stick and cardammom. When fragrant, quickly add the kasoori methi and using your spatula keep whisking to avoid the methi from burning.

Add the blended paste and stir. Now add the chicken pieces and mix. You should have a thick gravy by now. Add a little water if necessary. Add the heavy cream as per your taste and dietary restrictions. But add a little at a time and stir after you add it each time. The color of the gravy should change from reddish to orange. You dont want the gravy too milky so add the heavy cream accordingly.

Serve with naan or jeera rice.
 

Baida Biryani - Spicy Egg Pilaf

I am not the kind of girl who will make biryani from scratch. Why reinvent the wheel when someone has already done the work for you. There are so many different Biryani masalas available out there - just buy a packet and do rest of the work and each time you will have a different flavored biryani. I love Shaan Masalas for my biryanis. And Bombay Biryani Masala is my absolute favorite, closely followed by Sindhi Biryani Masala. I am indifferent towards Malay Biryani Masala but does work when none of the other contenders are available. Do you have a favorite Biryani masala or a brand that you would recommend?

Ingredients and method:

1.5 cup white rice, cooked in microwave
6 to 8 eggs, hard boiled, peeled and cut into half
Cilantro and Mint leaves for layering

Spices:
1 bay leaf
1/2 inch cinnamon stick
4 black peppercorns
1 badi velchi (big cardammom)
2 cardammoms, opened
1 star anise
4 cloves

1 large onion, thinly sliced
1 to 2 green chilli
3 heaping tbsp of Tomato paste (not tomatoes, not tomato pulp, not tomato puree!)
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1/4 tsp cumin powder
1/4 tsp coriander powder
Shaan Bombay Biryani Masala
Orange food color (literally two grains!)

1. Heat ghee in a pan
2. Add the spices and gently roast till aromatic
3. Add the onions and green chillies and sautee till browned.
4. Add the tomato paste and a little water and mix. Add the ginger garlic paste, turmeric powder, red chilli powder, cumin and coriander powder and sautee until the ginger garlic are well roasted. Keep sauteeing and cooking the onions and tomato paste together until the paste leaves oil on the side.
5. Add 2 heaping tbsp of Bombay Biryani Masala and mix well. Paste should be thick and wet but not too watery. Season with salt.
6. Layering and Dum* time:  First put masala on the bottom of a small narrow pan. I used a kadai. Then layer half the eggs opened face down on the masala.  Now add half the rice. Layer chopped cilantro and mint leaves.   Add remainder of the masala followed by remainder of the rice. Reserve maybe 1/4 cup rice to side. Mix orange food color and toss. Layer on top. Put foil on the top.  Apply dum on low flame for half hour making sure its not burning at the bottom. I kept the kadai/pot on a thick tava/skillet  See pic below!!

 

Note: Dum is the process slow cooking by generating steam in the pot to cook the biryani.

Methi Mutter Malai

I hope those who try this recipe will like the dish as much as how neat this picture turned out!!

 

Ingredients and Method:

 

1 cup green peas - I used frozen ones, thawed them, and then cooked them in microwave submerged in water for about 3 to 4 minutes (Microwave times may vary)

1 cup cut methi - I used the fresh kind.

6 cashews - Soaked in water for 10 minutes



1 medium onion, finely chopped
2 small green chillies
1 tsp turmeric powder
1 tbsp chopped ginger pieces
1 medium clove garlic, chopped
1 bay leaf
1/4 tsp cumin seeds
Pinch of cinnamon powder
Pinch of cardammom powder
1/4 cup heavy cream
Some honey

Prep: Before beginning to cook, blanche the methi leaves. To do this, boil water in a stockpot.  Add the methi leaves and let blanche for 8 to 10 minutes.  Methi leaves should change color - if not blanche a little more. Set aside.
1. Heat oil in a stainless steel flat bottomed pan. Add the onions and green chillies and roast till onions turn translucent.  Add the ginger and garlic and continue sauteeing . Add the turmeric powder and continue cooking. (I cooked the onions for about 10 minutes on medium flame adding a little water at a time.  As the water evaporates, keep adding a little more so the onions cook all the way.) Set aside to cool a bit
2. When cooled, add the onion masala to a food processor or blender. Add the soaked cashwews and process or blend the onion masala and cashews together to a paste. I added some water to get the paste going.
3. Now heat a little oil or ghee. Add a bay leaf.  Add 1/4 tsp cumin seeds. When they sputter, add the onion/cashews paste and mix well. Add a small pinch of cinnamom powder and cardammom powder. Add the peas. Drain the methi leaves and add the methi leaves and mix well.  Add the heavy cream and mix. Drizzle a little honey and stir.  Keep uncovered and cook on low heat until the gravy gets thick to your preferred consistency. If its too thick, add a little (very litte) water and mix well. Season with salt.


 

Gobhi Masala

Gobhi meaning Cauliflower is a very tricky vegetable. Two seconds delay in cooking time and you got yourself a Mush Masala instead of Gobhi Masala. So two main tips for this prepartion - 1) Use a non stick pan and 2) Do not walk away from the stovetop unless you are a pro!

Ingredients and Method:

Half cauliflower, cut into small florets
1 small onion, finely diced
1 small potato, chopped into small pieces
1 tsp cumin seeds
Dash of Asofoetida
Bay leaf
1/4 inch cinnamon stick
1 tsp garlic ginger paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 green chilli
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tomato, deseeded and diced
Cilantro for garnish
Lime for garnish

1. Heat olive oil in a pan. Add bay leaf and cinnamom stick. Add the cumin seeds. When they sputter, add asofoetida or hing.
2. Add the onion and sautee till translucent. Add the ginger garlic paste and roast.
3. Add the diced potatoes, cover and cook on low flame till potatoes are half way cooked.
4. Add the turmeric powder, cumin powder and coriander powder, and garam masala powder. Mix well and continue to cook the paste for another few minutes.
5. Add the cauliflower and mix well. Drizzle some olive oil over the side of the pan. Toss the vegetable so that the the cauliflower is well coated.  Now add about 1/4 cup of water. Cover and cook for about 3 to 4 minutes on low heat.
6. By now the cauliflower should be almost cooked with just a little water left. 
7. Turn the heat up high now, and keep tossing until water is evaporated. Drizzle some olive oil again (or skip!) but keep tossing the pan and the contents.

Garnish with cilantro and lime juice.















 

Vegetable Makhni

A delish vegetable preparation of vegetables simmered in spices and cream sauce.

Ingredients:
1/2 cup green peas, partially cooked
1 cup cauliflower florets
1 cup carrots, chopped in bite size pieces
1 cup green beans, partially cooked
10 bite size pieces of paneer (optional)
1 cup heavy cream
1 tsp cumin powder
1 tsp coriander powder
1 green chilli
1 tsp garam masala
2 tbsp cashewnut paste
1 tbsp ginger garlic paste
3 heaping tbsp tomato paste, mixed with water
Kasoori methi
Spices:
1 bay leaf
1 star anise
1/4 inch cinnamon stick
1 badi velchi
2 cloves
1 cardammom pod, opened

1. Heat oil in a pan. Place paneer pieces and roast on each side for a few minutes until browned. Set aside. In the same pan, add the caulilflower florets, season with salt and a pinch of cumin and coriander powder. Keep tossing until lighly browned.  Set aside. You can skip these steps and directly add the vegetables and paneer to the pan when we make the sauce. But I like to season and brown the vegetables a bit because it adds some extra flavor especially to paneer and cauliflower as they tend to be a little bland.
2. In a microwave, partly cook (about 5 minutes) carrots and beans in water. Drain and set aside
3. In a stainless steel pan, add 4 tbsp butter. When melted, add all the spices listed above. Add the ginger garlic paste and keep stirring. Add the cumin and coriander powder and green chillies and keep stirring so as to not burn.  Add the cashew nut paste and keep stirring. 
4. Now in a bowl, mix tomato paste with about 1/2 cup water and beat well.
5. Add the tomato paste mixture to the pan and blend well. Cook for about 3 to 4 minutes. You may have to add a little water to keep the curry going.
6. Add the cauliflower florets, carrots and beans and cook uncovered.  Add garam masala and cook. Add the heavy cream and stir. YOu can add extra heavy cream if you like the curry creamier.  Mix well. Add the paneer and kasoori methi. The heavy cream will leave a little bit of oil on the side. When you get a thick yet gravy style consistency, veg makhni is ready.

Serve with rice or naan.

Note: Add paneer cubes to the above dish to make paneer makhni.
 

Dabeli Chaat

Chana Chaat or Garbanzo beans chat is a popular appetizer chaat dish. But I have made a Dabeli Chana Chaat here. Dabeli Roti is a popular street side food made of potaotoes, pomegrantes, and peanuts. I thought of marrying the two dishes to make this delicious quick and easy appetizer dish.

Ingredients and Method:

1 can garbanzo beans
1 Boiled potato, cut into small bite size pieces and lightly seasoned with salt
1/2 small red onion, finely chopped
1/2 medium tomato, deseeded and finely chopped
1/2 to 1 tsp Chaat Masala
1/2 tsp roasted cumin powder
1/4 tsp Amchur Powder (optional)
1 to 2 green chilles, finely chopped
1/8 cup pomegranate seeds
1/8 cup dry roasted peanuts (Planters brand)
Salt
Olive oil

Chutneys:

1 to 2 tbsp tamarind chutney (mixed with a little water)
1 to 2 tsp garlic chutney
1 to 2 tsp coriander chutney (optional)

Garnish: Thin sev and Cilantro

1. Cut potatoes in small pieces. Boil potatoes in a microwave (soaked in water). Drain water and let potato cool completely.
2.Drain garbanzo beans and put them in a colander. Run water until completely washed. Let dry completely.
3. In a bowl, add garbanzo beans. Drizzle some olive oil and toss until evenly coated. Now add all the remainder of the ingredients, chutneys and toss again.
4. Right before serving, garnish with sev (quantity depends on your choice) and cilantro.