Paneer Bhurji (Scrambled Cottage Cheese)

Ingredients

  • 250 gm paneer, grated
  • 1/2 cup green peas
  • 1/2 cup capsicum, finely chopped
  • 1/2 cup tomato, finely chopped
  • 1-2 tbsp oil
  • 2-3 tbsp finely chopped coriander leaves
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt as per taste
  • 1/2” ginger grated
  • 1/4 tsp cumin seeds
  • 1 green chilli, chopped finely

Method –

  1. Heat oil in a pan
  2. Reduce the flame and add cumin seeds
  3. Once the seeds sizzle, add ginger, turmeric powder, red chilli powder, coriander powder and green peas
  4. Cover and cook for 2 minutes, stirring occasionally
  5. When the peas become tender, add capsicum
  6. Add tomatoes and salt and mix well
  7. Cover and cook vegetables.
  8. Keep the flame low and let the vegetables become tender
  9. Add paneer and coriander leaves
  10. Mix well and turn off the flame

Lemon Coriander Soup

Ingredients

  • 1 tbsp oil
  • 1 tbsp garlic
  • 1 tbsp ginger
  • 1 green chilli (optional)
  • 1/4 of a small cabbage
  • 1 small carrot
  • 1 small onion
  • 3-4 mushrooms
  • 4 cups water
  • 1 tsp black pepper powder
  • Salt to taste
  • 3 tbsp cornflour and required water for slurry
  • A bunch of fresh coriander leaves
  • A few spring onion greens

Method –

  1. Heat 1 tbsp oil in a wok
  2. Add 1 tbsp each of finely chopped ginger and garlic
  3. Add 1 chopped green chilli (optional)
  4. Sauté for 1-2 minutes
  5. Add 1/4 of a small cabbage, finely chopped, 1 finely chopped carrot, 1 finely chopped small onion, 3-4 chopped mushrooms
  6. Sauté for about 2 minutes
  7. Add 4 cups water.
  8. Add 1 tsp black pepper powder, salt to taste and juice from 1 lemon
  9. In the meantime, make a slurry with 3 tbsp cornflour and water
  10. When the soup starts boiling, add the slurry and let it boil again
  11. Add a fresh bunch of finely chopped coriander leaves and 2 tbsp chopped spring onion leaves

Chicken Fingers

Ingredients

  • 250 gm chicken
  • 1 cup all purpose flour
  • 1 tsp paprika powder
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 egg
  • 1/4 cup thick buttermilk
  • Salt and pepper to taste
  • Corn flakes
  • Oil for deep frying

Method –

  1. Crush the cornflakes roughly and set aside
  2. Cut the chicken into thin strips
  3. Mix the flour with paprika powder, Italian seasoning, garlic powder and salt.
  4. Whisk eggs along with buttermilk, salt and pepper
  5. Dip the chicken pieces into the flour mixture, egg wash, cornflakes and set aside
  6. Coat all the chicken pieces in the same way
  7. Refrigerate for about 15 minutes
  8. Heat oil for deep frying
  9. Fry the chicken pieces till they are golden brown on all sides

Fish Croquette

Ingredients

  • 500 gm big pieces of fish, preferably Rohu or Catla
  • 2-3 medium sized boiled potatoes
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 2 tsp Bhaja moshla
  • 1.5 tsp ginger garlic paste
  • 2 medium sized onions, finely chopped
  • 3 tbsp of chopped ginger, garlic and green chillies
  • A bunch of finely chopped coriander leaves
  • Salt to taste
  • 2 tbsp vegetable oil + for frying

Method –

  1. Add water in a saucepan
  2. Add 1/2 tsp ginger garlic paste and a little salt
  3. When the water boils, add the fish and cook
  4. Remove from water and let the fish cool
  5. Remove the bones carefully and squeeze out all the water
  6. Heat 2 tbsp oil in a pan
  7. Add ginger, garlic and green chillies
  8. Fry till aromatic
  9. Add the onions and fry till brown
  10. Add the fish, potatoes and mix well
  11. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and mix well so that a smooth mixture is formed
  12. Add finely chopped coriander leaves and mix well
  13. Remove from heat and set aside
  14. Once cool, make small balls from the mixture
  15. Shape the balls into oval shaped rounds
  16. In a shallow dish, take breadcrumbs and add a little bit of salt and black pepper powder. Mix well
  17. In a bowl, add 6 tbsp cornflour, 1 cup water, salt and pepper to taste. Make a thin batter without lumps
  18. Now dip the chop into breadcrumbs mixture, then dip it into cornflour mixture and again coat it well in the breadcrumb mixture. Make all chops the same way and let it rest for 30 minutes
  19. Heat oil in a deep pan.
  20. Fry the chops till brown on medium high flame.
  21. Remove on absorbent paper and serve with ketchup or mustard sauce

Red Coconut Chutney

Ingredients

  • 2 cups freshly grated coconut
  • 3-4 dry red chillies
  • 1 small lemon sized ball of tamarind, soaked in water, just enough to dip it
  • 1/4 tsp turmeric powder
  • Salt to taste

For Seasoning

  • 1 tsp urad dal (split gram dal)
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 2 tsp oil

Method –

  1. Heat a small pan and add small pieces of the red chilies to it. Fry for approximately one minute and then put off the heat.
  2. Grind the red chilies in a blender. Add grated coconut, salt and four to five pieces of soaked tamarind. Or add one teaspoon of tamarind paste
  3. Grind to a coarse consistency, by intermittently, adding the water in which the tamarind was soaked. If you prefer it less tangy, you can add plain water, instead.
  4. Remove this chutney from the jar into a bowl.
  5. For seasoning: Heat oil, add urad dal and once it turns light brown, add mustard seeds and hing. Sauté and put off the heat. Add this seasoning to the chutney.

Paneer and Corn Salad (Cottage Cheese and Corn Salad)

Ingredients

  • 1 cup paneer cubes
  • 1/2 cup sweet corn kernels, boiled and drained
  • 2 tsp chaat masala
  • 1/2 tbsp oil
  • 1/2 cup boiled potato cubes
  • 1/2 cup chopped spring onion whites and greens
  • 1 cup deseeded chopped tomatoes
  • 1/2 tsp lemon juice
  • 1/2 tsp finely chopped green chillies
  • 1-2 tbsp finely chopped coriander leaves
  • Salt to taste

Method –

  1. Heat the oil in a non stick pan
  2. Add the paneer cubes and sauté on medium flame for 2 minutes till light brown in colour
  3. Remove and set aside
  4. Combine all the ingredients in a deep bowl and toss gently

Chicken Soup

Ingredients

  • 500 gm chicken pieces with bones
  • 1 onion, chopped
  • 6 black peppercorns
  • 1 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 2 tbsp oil
  • Finely chopped coriander leaves

Method –

  1. Heat oil in the pressure cooker
  2. Add the peppercorns and the onions
  3. Sauté till the onions are light brown
  4. Add the chicken and sauté till light brown
  5. Add ginger garlic paste and sauté till raw smell goes
  6. Add salt to taste and pepper powder and sauté for 1-2 minutes
  7. Add 750 ml water and pressure cook for 4-5 whistles
  8. Once the pressure releases and the soup has cooled down, extract the chicken pieces and debone it
  9. Heat up the soup and add the deboned chicken pieces. Let it boil for 2 minutes. Add finely chopped coriander leaves before serving

Bhopali Chicken Rezala

Ingredients

  • 1/2 cup cashew nuts
  • 4 medium onions, sliced
  • 2 big bunches of coriander leaves
  • 1/2 cup mint leaves
  • 4 green chillies
  • 2 bay leaves
  • 6 green cardamoms
  • 1” cinnamon
  • 1” ginger, chopped
  • 5-6 garlic cloves, chopped
  • 1 kg chicken
  • 1 heaped tsp coriander powder
  • 1/2 tsp cumin powder
  • 2 tbsp lime juice
  • 2 tbsp oil
  • 2 tbsp oil + 1 tbsp ghee
  • Salt to taste

Method –

  1. Soak cashew nuts in warm water
  2. Heat 2 tbsp oil, add sliced onion and fry till brown
  3. Add to the blender, along with coriander leaves, ginger, garlic, mint leaves, green chillies and cashew nuts and a little water and blend to a smooth paste
  4. In the same pan, heat ghee and oil
  5. Add whole spices and the chicken and sauté for 6-7 minutes
  6. Add dry spice powders and mix well
  7. Add the green masala paste and sauté for 3-4 minutes
  8. Add salt, lime juice and 1/2 cup water
  9. Put the lid on and simmer till cooked

Mutton Curry

Ingredients

For Marination –

  • 2 kg mutton
  • 8 tbsp curd
  • 4 tbsp ginger garlic paste
  • 4 tsp green chilli paste
  • 2 tsp turmeric powder
  • 4 tsp Kashmiri red chilli powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 4 tsp lemon juice
  • 8-10 tbsp mustard oil
  • Salt to taste

For the Gravy –

  • 4 medium onions, finely chopped
  • 4 large tomatoes, deseeded and finely chopped
  • 4-6 green chillies, finely chopped
  • 30 small pods of garlic, smashed
  • 4 large bay leaf
  • 8-12 green cardamoms
  • 4” cinnamon
  • 8-12 cloves
  • 2 tsp meat masala
  • 1/2 cup ghee + oil
  • 2 tsp salt
  • 6-8 potatoes, cut in halves

Method –

  1. Marinate the mutton and keep it aside for 2 hours
  2. In a cooker, heat the ghee + oil and add the bay leaves, cardamoms, cinnamon and cloves
  3. When fragrant, add onion and fry till light brown
  4. Add garlic and green chilli and fry on medium flame till raw smell goes away
  5. Add tomatoes, a little salt and sauté till oil leaves the masala
  6. Sprinkle a little water so that the masala doesn’t burn
  7. Add the marinated mutton and fry on high flame for about 8 minutes stirring occasionally
  8. Now, reduce the flame to medium low and sauté for 30 minutes
  9. Add the potatoes and sauté for another 15 minutes
  10. Add 2 tsp meat masala and adjust salt if required
  11. Add hot water as required and pressure cook for 4-6 whistles

Masoor Dailor Bota (Red Lentil Chutney)

Ingredients

  • 1/2 cup red lentils
  • 1/4 cup mint leaves
  • 3-4 cloves of garlic
  • 2 green chillies
  • 1/2 tsp mustard oil
  • Salt to taste

Method –

  1. Soak the dal in water for 30 minutes
  2. Drain the water from the dal
  3. Grind the dal along with salt, garlic, mint leaves and chillies in a stone grinder or mixer grinder
  4. Drizzle the oil and serve