Paneer Mushroom Do Pyazza

INGREDIENTS QUANTITY PANEER 500 GM MUSHROOM 200 GM ONION 5 NO TOMATO 2 NO GINGER,GARLIC PASTE 2 SPOON CORRIANDER LEAVES FULL HAND WHOLE GARAM MASALA ONE EACH GHEE 2 SPOON CREAM 50 ML CASHEW & MAGAZ PASTE 100 GM KASHMIRI CHILLI 2 SPOON TURMERIC POWDER 0.5 SPOON GARAM MASALA POWDER 0.5 SPOON CARDAMOM POWDER 1 PINCH CUMIN POWDER 0.5 SPOON CORIANDER  POWDER 0.5 SPOON SUGAR 4 PINCH WATER AS PER SALT AS PER OIL 100 ML

Procedure :- 

A pure north Indian delicacy with the combination of Mushroom and Paneer with its creamy texture and mouth watering taste. After a long time I cooked at home specially for my niece and family members, and they loved it by kissing their finer again and again. Really its appreciated by every one and they said its aweeessswsmmmm…..

To start with this recipe collect the above ingredients all together , and do the mise-en-place. First cut the Paneer in cubes and keep it aside, in the meanwhile put water for boiling add little salt in to it, after boiling add Diced cut Mushroom, and then remove it from boiling water and refresh it with cold water then keep it aside. Peel all onion and cut two onion as in dice shape and rest three onion cut it roughly, bot keep separately. Take Kadai put 2 spoon of oil and heat it up, put a pinch of cumin seeds and temper it. When the cumin crackled put the diced cut onion and stir it for a minute add little salt and turmeric powder in it and then remove it from Kadai. Do the same for roughly cut onion and take it out of the Kadai. Make fine paste of this roughly cut onion and keep it aside.

  Boil cashew and Magaz ( MAGAZ is usually known as dried water melon seeds ) seeds for few minute, strain it and make paste of it.

Now start with gravy preparation take kadai or non stick deep pan add oil in to it, let it be hot then add whole garam masala ( try to use all sweet garam masala like green and black cardamom, bay leaves, cinnamon stick, mace,) crackle it then add ginger & garlic paste and stir it for a minute on slow fire. When this paste turned in to brown color add that onion paste and keep on stirring on medium fire ( in Indian cooking term this procedure is known as BHUNNO ). If needed you can add very little water so that your gravy wont burn, when this mixture cooked properly it releases oil, and when this mixture released oil add tomato paste into it. And then slow down the fire and add all the rest of  above mentioned powdered spices , in the mean while add full spoon of ghee and keep on BHUNNO this mixture on slow fire. When this mixture will cooked properly it will release fat. And the color of gravy will be Red. Then make fine paste of Cashew & Magaz seeds with the help of cream. Add this smooth paste in to the gravy, when you add this paste  gravy will become yellow in color. Leave this gravy on slow fire for 5 minutes, oil will come out of it. And then the gravy color will be Yellowish Red.

Add Paneer Cubes and Boiled Mushroom. Finish it with chopped coriander leaves, and sauteed diced onions.

For the change in taste you can add chopped mint leaves as well.

Try it with the sautéed Mushroom, I am sure you will love it. 

BAINGAN KA BHARTA

INGREDIENTS	QUANTITY
SUBOL BAINGAN	1 KG
ONION	4 NO
TOMATO	4 NO
GINGER	2 SPOON
GARLIC	1 SPOON`
CORIANDER LEAVES	2 SPOON
GREEN CHILLI	2 SPOON
CUMIN WHOLE	1 T. SPOON
CUMIN POWDER	1 SPOON
CORIANDER POWDER	1.5 SPOON
TURMERIC POWDER	0.5 T. SPOON
KASHMIRI CHILLI POWDER	1 SPOON
DRY MANGO POWDER	1 SPOON
SALT	AS PER
OIL	100 ML
	`

Procedure :-

Baingan ka bharta, a delicacy of Punjab. It can be made in various ways but if you make it in traditional way you will get the real taste and flavor of the dish. People use to boil the Baingan in pressure cooker or sometimes they roast it on the gas fire but when you roast in the oven or in charcoal tandoor the authentic flavor will come out. And u will get the smoky tastes. In the other hand the smoky taste also depends upon how you skin off the Baingan. You should not remove the skin totally just keep a bit of burnt skin and roughly chop the Baingan after roasting and peeling.

That all you need is the fine chopped onion, tomato, green chilli, ginger and garlic.

The taste of the vegetable and also the dish whatever you are going to prepare is depend upon your cutting of the vegetables and the way you cook the food, and also on temperature.

To start with the Baingan ka bharta, take a pan or kadai put oil in it, when the oil get heated add whole cumin or jeera and crackle it. After tempering add half of the fine chopped ginger, garlic and green chili and make it light brown on slow fire. After that add fine chopped onion and make it also brown in color on slow fire till the oil separate then add fine chopped tomato and keep on cooking on slow fire and cook it till the tomato get dissolved in onion and oil separates. Then add all powdered spices like cumin powder, coriander powder, and kashmiri chilli powder and keep on stirring. Add salt as per taste, always put the salt in the food after putting tomatoes, salt helps in There is a term in Indian cuisine called BHUNO, so keep on bhuno this mixture with the addition of little water and wait till the oil separates. Then the color should be reddish yellow of the gravy. Add roughly chopped Baingan in the gravy and try to smash this baingan in the gravy with the help of ladle and mix it well. Add dry mango powder at the last so that it will give you the good sour punch. Don’t use chaat masala instead of using dry mango powder otherwise the taste will go off. Finish it with the chopped coriander leaves and also put the rest of chopped ginger, garlic and green chilli and mix it well.

Your Baingan ka bharta is ready to eat.

For the garnish use plain or masala onion rings on the top.

Wine Braised Chicken with Mustard potato

INGREDIENTS	QUANTITY
Whole Chicken With Skin	500 gm
Carrot	3 no
Mushroom	15 no
Leeks	100 gm
Celery	2 spoon
Onion Chopped	1 big
Garlic Chopped	1 spoon
Red Wine	300 ml
Salt	To taste
Oil	100 ml
Pepper	As per
Butter	50 ml
Thyme	1 spoon
Mustard Paste	1 tsp
Potato	2 no
Cream	20 ml
Nutmeg	A pinch

Procedure :-

It’s very simple and easy to make at home. The red wine gives a different flavor to the chicken if it’s really well cooked.

To start with preparation cut the chicken in pieces as per your preferred size ( better to cut breast in by three and same leg also ). Make sure if the chicken is with skin it gives you the best taste. After cutting in pieces slit the chicken pieces and marinade it with thyme, salt, oil, pepper and chopped garlic and keep it aside.

Take a heavy bottom pan add oil in it then put chopped onion and chopped garlic stir it and then put chopped leeks and celery. Stir well on low fire and make sure it won’t burn. After that put dices of carrot and marinated chicken in it and mix it well. When the chicken get sealed from all side add red wine and cover it. Cook it on slow fire for 25 to 30 minutes if require add little water in it but mostly it won’t require. Time to time remove the lid and mix the chicken make sure it should not b dry when chicken is almost done add dices of mushroom and cover it. Before taking out from the burner add chopped thyme and butter to give glaze to the chicken.

For mustard potato, peel the potato cut into dices and boil it when its done drain the water and mash it properly there should not be any lumps or small dices of potatoes. To make it really fine and smooth pass this mash potato through the fine strainer, you will get a really fine mashed potato.  Take a heavy bottom pan add butter and cream and mashed potato in it and mix it slowly on really very low heat. Add salt pepper and nutmeg powder and also put the mustard paste, mix it well and finish it with a full spoon or butter.

Now again presentation is your part I did it  in my way.

Chicken Roulade with herb Coulees

INGREDIENTS	QUANTITY
Chicken breast boneless	1 no
Cottage cheese	50 gm
Asparagus	4 no
Haricot beans	4 no
Chopped Garlic	1 tsp
Salt	To taste
Oil	As per
Pepper	As per
Basil	Few leaf
Mushroom	4 no
Potato	1 big
Thyme	As per
For sauce
Parsley	15 gm
Chives	15 gm
Cream	50 ml
Butter	1 tsp
For Salad
Lettuce	As per
Cherry Tomato	4 no
Pear	Few slice

Procedure :-

To start with chicken roulade it looks a bit complicated but it’s really very easy to make at home also. It takes hardly 30 to 40 minutes of time to prepare.

First start roulade you can make the roulade with breast boneless or with the leg boneless as per your taste bud usually people prefer leg boneless but here I m doing with breast boneless. Slit the breast in to half like butterfly and hammer it slowly to make it even n bit thinner make sure it should not be break after that marinade the hammered breast with salt, oil, pepper, chopped garlic and bit or lemon juice and you can use thyme or rosemary. Keep it separate.

To stuff the chicken breast blanch the asparagus and beans and keep it aside. Cut the cottage cheese in a long finger shape and tossed it in a non stick pan with bit of oil, salt and pepper and a touch of basil leaves. Take the hammered chicken breast and place it on a aluminum foil of 6 inches by 6 inches (or as per your comfort ability to roll the chicken in it) and place the beans asparagus and cottage cheese on the centre of the chicken breast and fold it like a roulade along with aluminum foil and shape it like toffee and tighten the both ends, then place it in a oven and cook it for 20 minutes at 160C

When the chicken is done remove the aluminum foil and keep the roulade in a plate. Take a non stick pan add butter and heat it, put the roulade in the  pan and give the golden brown color. Then after coloring remove it from the pan and cut it as per you want serve.

To make sauce blanch the parsley and chives and then make puree of it. Take a pan add full spoon of butter add chopped onion and garlic and then put little cream in it add the pureed herb in it and cook it for 5 minutes till the boil comes, finish it with salt and pepper and at the end strain it with a help of fine strainer and keep it separate.

Cut the potato in finger shape and boil it in a salted water till 90 % cook and then Strain it. Take a non stick pan add butter in it and add potatoes finger gently toss it on slow fire and give golden brown color finish it with salt pepper and thyme.

After tossing the potato toss the mushroom in the same pan with salt oil pepper and thyme

For salad take all mix lettuce add cherry tomato, asparagus and pear put salt, olive oil and pepper in it

Now it’s your turn how you are going to plate it, I did in my way

Beer Battered Fish Finger

INGREDIENTS	QUANTITY
Fish	500 gm
Salt	As per
Pepper	As per
Lemon	4 no
Olive oil	4 tsp
Refined oil	To fry
Maida flour	150 gm
Corn flour	70 gm
Beer	200 ml
Onion	1 no

Procedure :-

It’s really a delicious recipe and you will get the taste of beer with the fish. A complete combination of Food & Beverage. It’s a very good starter as well it’s very easy to prepare at home. It don’t require too much of efforts and skill to prove yourself. It’s very easy tasty and healthy.

To start with this preparation you need a boneless fillet of fish and cut with a help of sharp knife in a Batons ( Finger ) shape. Usually use Seer fish for this preparation. After the cutting take a bowl put the juice of 4 lemon, olive oil salt and pepper and mix it well then put the finger shaped fish in it and mix it well all together. Fish is all ready salty so try to avoid putting excess amount of salt in marination. Keep this marinated fish inside the fridge for half an hour, to get the best flavor.

For batter take a bowl put Maida and corn flour, salt and pepper and put the chilled beer in it slowly and mix it with the help of whisk so that it wont become lumpy. Batter should be in a good consistency  neither thick nor thin. Strain this mixture through a fine strainer so that you make sure that there is no lumps in that mixture. Then add 5 spoon of oil in it and mix it well. Keep this mixture in fridge to chill down.

Take out the fish from the fridge and dust it with Maida flour and keep it separately in a plate to avoid sticking each other. Dusting helps the fish to stick the batter in it.

Heat oil in a fryer at appropriate temperature. Dip the fish into the batter one by one and put into the heated oil and color it nicely till golden brown. Then remove it from oil and put it on soaking paper so that excess oil can come out from fish.

For garnish cut the onions in a ring shape and also dust it with flour and fry it with the same batter and similarly put it on soaking paper.

Now your fish is ready to serve and you serve it in your own way. I love to do it in my way.

Mutter Paneer

 

                                                                                                            DATE:     17 January 2013

 

INGREDIENTS	QUANTITY
Paneer	500 gm
Green Pea ( mutter )	150 gm
Oil	100 ml
Ghee	50 ml
Butter	50 ml
Fresh Cream	100 ml
Onion (fine chop)	150 gm
Tomato  (fine chop)	150 gm
Whole Garam masala	2 no each
Chopped coriander	5 spoon
Cumin Powder	2 spoon
Coriander Powder	1 spoon
Salt	As per
Whole garam masala powder	1 tsp
Turmeric Powder	1 tsp
Kashmiri chili Pwder	2 spoon
Cashew paste	50 gm
Ginger/Garlic paste	3 spoon
Water	As required

Procedure :-

Mutter-Paneer one of the delicacy of north Indian cuisine and its preferred all around the globe. Its really very tasty and mouth watering dish for vegetarian as well for non-vegetarian also. The gravy of this dish is rich and creamy.

To start with this preparation first of all cut the paneer in 1” cube and keep it aside. Take a casserole add oil and ghee let it b hot on fire and then put the mixture of whole garam masala as mentioned above. After tempering or crackling of garam masala add fine chopped onion and stir properly so that all the onion gets the even color and make it brown then add fine chop tomatoes and mix it well then add ginger garlic paste and keep on frying till the oil comes out from the gravy, keep on frying on slow fire. When the oil comes out from the mixture add all spices like chili powder, turmeric powder, cumin and coriander powder, and salt also. After adding all these dry powder ingredients add little amount of water in this gravy so that it wont burn and the taste of the gravy wont change.

Keep on cooking or frying all these on slow fire and then add cream and cashew nut paste in the gravy add water as required then let this gravy on simmer fire so that oil can come out  and then add mutter (green pea) in it and then add paneer and half of chopped coriander and garam masala powder in it.

Finish it with butter and left over chopped coriander.
you can garnish it with coriander sprig or your choice I prefer to garnish it with fine julienne ginger