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Mutton Rogan Josh
Tandoori Chicken
Murg Shahjahani
Kadhai Paneer
Paneer do Pyaza
1 kg Lamb chops or 2 dices with bone 4 Large black cardamoms, whole 5 Green cardamoms 8 Cloves 2 Cinnamon sticks 4 Bay leaves 250 g Onions, finely chopped {preferably the red variety, not the yellow one} 1 tbsp Ginger paste 1 tbsp Garlic paste 400 g Tomatoes, skinned and chopped 4 Green chillies, ground to a paste 2 tsp Red chilli powder/ paprika 5 tbsp Vegetable or corn oil 1 cup Water/stock Salt to taste 1/2 tsp Turmeric powder 1/2 bunch Coriander leaves /cilantro/Chinese parsley
Clean the lamb, trim off excess fat, wipe dry.
Heat the oil over a medium flame. Add the two cardamoms, cloves,cinnamon bay leaves and saute over low heat for 3 minutes.
Increase heat to medium high, add lamb pieces and cook till the lamb chops are lightly browned evenly all over.{This process rapidly cooks the meat on the outside surface while helping to seal in all its juices}
Reduce heat to medium. Add the chopped onions and saute till they are well browned.
Add the ginger garlic and green chilli pastes and continue cooking, stirring often. Cook till the oil separates from the masala.
Add red chilli powder, salt to taste, 1/2 tsp of turmeric and the tomatoes. Cook till the oil separates from the masala again.
Add the water/ stock and cook till the chops are tender.
Finish with chopped coriander leaves just before serving.
This dish is great served with plain rice or with rice pulao, or with parantha - Indian wholewheat breads.
1 kg Spring Chicken 50 g Butter 5 g Chaat Masala 50 g Garlic Paste 10 g Ginger Paste 30 ml Lemon Juice 25 g Red chilli paste Salt to taste For Marinade:
1 tsp Cumin powder 2 tsp Garam Masala 5 tsp Ginger paste 2 tbsp Lemon juice 4 tbsp Vegetable or corn oil 5 tsp Red chilli paste 1/4 tsp Saffron 1 cup Yogurt, without the whey Salt to taste
Clean chicken, de-skin and make cuts in the flesh-- 3 on each breast and 2 on each drumstick of the whole chicken. Make a paste with the salt, red chilli paste, ginger and garlic pastes and lemon juice. Rub it into the chicken. Cover and keep aside for 30 minutes.
In a bowl whisk the yogurt and add in all the ingredients for the marinade. Coat the ckicken well with this and refrigerate for 4 hours.
Preheat the oven or tandoor to 350 F or 175 C.
Fix each chicken onto a metal skewer, making sure that it is firmly in place.
Arrange on a roasting pan and cook for 15 to 20 minutes. Baste with melted butter and roast again for 5 minutes.
Garnish withlemon wedges and thinly sliced onion rings. Sprinkle the chicken with chaat masala and some unsweetened cream.
This is a traditional favorite in India and is perhaps the most popularly known Indian dish all over the world. It is served with Tandoori Rotis and a fresh green salad with an accompanying chutney.
1 kg Chicken, skinned and cut into 2 pieces with bone 5 tbsp Vegetable Oil 2 Bay leaves 1/4 tsp Black cardamom powder 6 Green cardamoms 1/2 tsp Black cumin (Jeera) 3 Cinnamon sticks 8 Cloves 200 g Onions, chopped finely 1 1/2 tsp Turmeric powder (Haldi) 1 1/4 tsp Yellow chilli powder 30 g Ginger paste 30 g Garlic paste 1/2 cup Cashewnut paste 3/4 cup Yogurt, whisked 2 tbs Cream Salt to taste
Heat the oil. Add Bay leaves, cinnamon sticks, cardamoms, cumin and cloves. Saute over medium heat till spices begin to crackle.
Add onions, turmeric powder and yellow chilli powder and saute for a minute.
Add ginger, garlic and cashewnut pastes and saute for a minute.
Add chicken pieces and cook over medium heat for 15 minutes.
Add whisked yogurt, salt and 500 ml of hot water. Cover and cook on very low heat for 20 minutes.
Add the cream and cardamom powder.
Garnish with freshly chopped coriander leaves and juliennes of ginger.
600 gms Cottage Cheese (Paneer) 8 gms Black Pepper 40 gms Green Pepper 10 gms/ 2 tsp Coriander powder 10 gms/ 2 tsp Coriander seeds 5 gms/ 1 tsp Methi (Fenugreek powder) 8 gms Garam Masala 15 gms/ 3 tsp Ginger juliennes 15 gms/ 3 tsp Green coriander leaves, chopped 40 gms/ 1/4 cup Onions, chopped 15 Red chillies, whole 40 gms Vegetable oil 150 ml/ 3/4 cup Tomato Puree Salt to taste
Cut the Paneer into fingers. Cut the capsicum into halves, deseed and make juliennes or cut into small, even squares.
Pound the red chillies and coriander seeds with a pestle to a powder.
Heat the oil in a kadhai and saute the onions and capsicum over medium heat for 2 minutes.
Add the pounded spices and two-thirds of the chopped ginger and stir for 1 minute. Add the tomato puree and salt, bring to boil and simmer until the oil separates from the gravy.
Add the paneer and stir gently for 2-3 minutes.
Sprinkle with fenugreek powder, garam masala powder, ground coriander and black pepper. Stir.
Garnish with green coriander leaves and the remaining ginger juliennes. Serve with roti or parantha and salad or raita.
1 kg Cottage Cheese (Paneer ) cut into cubes of 1 inch 500 gms Onion, cubed as above 200 gms Green Peppers, cubed 100 gms Tomatoes, cubed 4 tbs Oil 1 1/2 tsp Cumin seeds 3 tsp Garam Masala 3 Green Cardamoms 1 tsp Red pepper powder 1 1/2 tsp Turmeric powder 3 tsp Fresh Coriander, chopped 2 tsp Lemon juice
Heat the oil in a deep pan over medium-high heat. Add the cumin and cardamoms and saute till they crackle.Add the turmeric and red pepper and saute for a minute.
Now add the Green peppers, onions and tomatoes and saute rapidly over high heat for half a minute.
Add the paneer and saute for a minute, taking care not to break the pieces of cheese
Cover the pan with a lid and let cook for 5 minutes in its own juices.
Uncover. Sprinkle salt and pepper and garam masala. Cook for a minute.
Finish with lemon juice and sprinkle coriander leaves on top.