Paneer Amritsari

Ingredients





Directions

Rasam

Ingredients

2 Tomatoes (medium sized,sliced)
2 Green Chili
1/4 tsp turmeric powder
A small lemon sized Tamarind
1/2 tsp crushed pepper or to taste
2 tsp Rasam powder(I used Eastern Rasam Powder)
1/4 tsp asafoetida powder /kayam
1 tsp mustard seeds
4 medium cloves of  garlic
2 springs curry leaves
2 Dry red chilies
Coriander leaves for garnishing
Oil/salt
salt

Directions

Soak the tamarind in warm water (1cup) and extract its juice. Crush garlic and pepper and keep it aside.Slice tomatoes and add to the cooker with 2 cups water, green chilies, turmeric powder and salt ,and cook for 2 whistles. Now add tamarind water. when it starts boiling, add pepper powder, asafoetida/kayam and rasam powder and boil for another 5-10mins.Heat oil in a pan and add mustard seeds. When it crackles, add dry red chillies followed by crushing garlic and curry leaves saute till it becomes light brown in color. Pour it over the rasam.Garnish with coriander leaves and Serve hot with rice.

Murg Malai Kabab

Ingredients 

1/2 kg Chicken Breast 

¼ tsp Meat tenderizer/raw papaya paste (omitted this) 

1 tsp Ginger Garlic Paste 

2 tbsp Mozzarella Cheese 

2 tbsp Sour cream (curd and cream) 

1 springs Coriander Leaves 

2 Green Chili 1 tbsp Corn Flour

1 tbsp Oil 

A pinch of Cardamom Powder

½ -1 tsp Pepper Powder (or to taste) 

Salt

Directions

Cut chicken breast to bite size pieces and dry them with paper towel. Marinate with pepper powder , tenderizer (if using) and ginger garlic paste, and keep in fridge for 30 min before adding other marination. Now make another marination by making a paste of cheese, sour cream , corn flour , chili and coriander paste, cardamom powder, salt, oil and mix well .Add this marination to marinated chicken and put in the fridge for another 1 hour .Preheat the oven to highest possible temperature in your oven. Thread the chicken onto skewers (refer notes) and arrange them on an aluminum foiled greased greased tray or can also be arranged in a  tray by not letting chicken touch the bottom. After placing the chicken inside switch it to broil mode and cook for 20-25mins turning the other side once in between.

serve hot with lime juice.

Notes:

Soak the wooden skewers in normal water for 1 hour. This is done to avoid them from burning in the oven.

You can also substitute sour cream with Cream and thick Curd (1tbsp each).

Oven Roasted Cauliflower

                         

Ingredients 

3 cups cauliflower florets (medium sized)

1/4 tsp cumin powder 

1/4 tsp tandoori masala powder 

1/4 tsp garam masala

1 tsp chili powder 

1 tsp ginger garlic paste (optional)

2 tsp oil 

1 tsp corn flour

salt

Directions

Cut the cauliflower into medium size florets and clean it by soaking in a mixture of warm water and salt.In a large mixing bowl add cumin powder, tandoori masala powder, garam masala, chili powder, ginger garlic paste, salt and mix well. Add cauliflower to this and toss it well to coat thoroughly with the mixture.Again sprinkle the corn flour evenly on top of it .Also add oil and toss it again. keep this marinated cauliflower for half an hour. Preheat the oven at 425F for 15 minutes.Arrange in single layer on baking sheet or baking dish. Roast until softened and golden brown, 25-30 minutes, again tossing once in the middle(aftr 15mins or so). sometimes I'll broil them for a few minutes at the end to get them nice and browned!

Notes:

Try the same procedure with different other Indian flavors or even with Italian seasoning and enjoy!!!!

Pineapple Pachadi

Ingredients 

2 cup chopped pineapple (chopped) 

1/4 tsp Turmeric

4 Green chilies 

2 tsp sugar

1/2 tsp Mustard seeds 

1/2 cup Grated coconut 

1/4 cup curd

Seasoning

1/2 tsp Mustard seeds

2-3 Dry red chilies

Curry leaves

Coconut oil

Directions

Wash and chop the pineapple into very small cubes. Cook pineapple with green chili turmeric and salt. Meanwhile grind coconut to a very fine paste. Finally add the mustard seeds and grind it again(Don't grind too long,we just need to crush the mustard seeds). Once the pineapple is soft and cooked, slightly mash it and then add the coconut paste,sugar and cook for another 2-3 mins. Switch off the flame and add curd.Finally heat coconut oil, add mustard seeds, when it splutters, add red chilli, curry leaves and pour it over the pachadi.

Note:

Adjust sugar according to the sweetness of pineapple.


3/4 cup pineapple (cook for 4 whistles)
2 green Chilli sugar
2 tsp sugar
4 tablespoon thenga
2 tbsp curd

Peanut Chutney Powder

Ingredients 

1 Cup Peanut

1/2 cup grated dry coconut/kopra

10 Dry red chillies(or to taste)

3-4 cloves garlic

Lemon sized Tamarind 

2-3 curry leaves

salt 

Directions

Clean and roast the peanuts and keep it aside. Also roast coconut and other ingredients so that it becomes easy to grind in a blender. Put everything in blender and grind to a coarse powder. Store it in air tight container.

Notes:

If dry coconut/kopra is not available dry roast the coconut till golden brown and use it.

For kids use jaggery instead of dry chilies.