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Ingredients:
1/2 kg paneer
1 tomato
1 onion
1 capsicum
Marinade for Paneer Tikka:
1/2 Tbsp cumin seeds
1/2 Tbsp coriander seeds
1 brown cardamom
10 green cardamom
1/2 Tbsp cloves
1/2 Tbsp black pepper
2 pieces of star anees
1/2 Tbsp shahi jeera [Black Cumin Seed]
3 Tbsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
Salt
2 tsp kashmiri chilli powder
2 Tbsp refined oil
1/2 lime
1/2 Tbsp dry mango powder [amchur]
1/2 Tbsp chaat masaala
2 green chilli, chopped
100 gms whisked curd
1/2 Tbsp garam masala
Coriander leaves, chopped
Mint leaves, chopped
Method:
Marination for Paneer Tikka:
Dry roast and pound cumin seeds, coriander seeds,
brown cardamom, green cardamom, cloves, black pepper,
star anise and shahee zeera in a mortar and pestle.
In a bowl add ginger garlic paste, turmeric powder,
red chilli powder, coriander powder, salt, kashmiri chilli powder,
refined oil, coriander leaves chopped, mint leaves chopped, lime,
dry mango powder, chaat masala, green chilli, whisked curd and hara masala.
Mix them all.
For Grilling Paneer Tikka:
In a tray spread some paneer cubes, julienne onion, capsicum and tomatoes.
Mix the masala in the tray. Marinate the paneer cubes.
Skewer the tikkas for roasting.
Now keep the marinated paneer tikkas in the fridge for 45 minutes.
Then grill the tikkas till cooked.
Serve hot.
Courtesy: Chef Aditya Bal
Ingredients:
1 kg potatoes
1 Tbsp olive oil
Coarse salt and freshly ground black pepper
Rosemary, chopped, to taste
Crushed garlic, to taste
Method:
Preheat the oven to 200C/400F/Gas 6.
Wash and dry the potatoes, but don't peel them.
Cut the potatoes into large wedges and place into a bowl.
Add the remaining ingredients to the bowl and mix well.
Tip the potatoes onto a baking tray.
Transfer the potatoes to the oven and bake until golden-brown and cooked all the way
through which should take about 30 minutes.
Serve the potatoes hot from the oven.
Ingredients:
3 1/2 cups refined flour [maida]
1 tsp salt
5 tsp baking powder
1 tsp powdered cinnamon
1 tsp powdered nutmeg
2 Tbsp butter
3 cups sugar
2 eggs - beaten well
3 cups milk
Oil to deep fry
Method:
Sift flour with salt, baking powder, cinnamon and nutmeg and keep aside.
Mix butter and sugar.
Add eggs and beat well.
Add milk and flour and mix into a dough like consistency.
Roll the dough on a lightly floured surface to 1 inch thickness.
Cut with floured doughnut cutter and let stand for 15 minutes.
Heat oil and add the doughnuts to it over high heat.
Turn immediately and lower heat to medium and fry till brown.
Drain on absorbent paper and serve.
Courtesy: Chef Niru Gupta
Ingredients:
2 cups all purpose flour
2 eggs white
1 cup bread crumbs
3 cups grated chicken
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp chicken masala
1 tsp chilli powder
1 tsp coriander powder
3 to 4 coriander leaves
Salt to taste
3 to 4 green chillies
2 onions
Method:
Mix all purpose flour with water and egg and make it like a batter.
Spread a 2 to 3 table spoons of batter on a frying pan and
spread it like chapati till it becomes slightly hot.
In another frying pan,heat oil and add onions and heat till it turns brown.
Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala
Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes.
Now add coriander leaves and keep aside.
Roll the masala in the chapati and dip in egg white and breadcrumbs.
Finally deep fry the rolls.
Server with Ketchup.
Courtesy: Chef Varun
Ingredients:
2 tbsp curry or tandoori paste
2 tbsp natural yogurt
2 chicken breasts, skinned and chopped
3 tbsp single cream
200g can tomatoes
2 tsp peeled and grated root ginger
2 cloves garlic, peeled and chopped
3 tbsp olive oil
2 bay leaves (optional)
1 medium onion, peeled and chopped
2 medium sized red chillies, seeded and chopped
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garam masala
25g fresh coriander leaves (optional)
Method:
Put the curry or tandoori paste into a bowl with the yogurt,
stir well, then add the chicken pieces and stir again.
Put the bowl into the fridge for 1-2 hours.
Preheat the oven to 180C/350F/ Gas Mark 4.
Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
Meanwhile, blend together the cream, tomatoes,
ginger and garlic in a bowl and set it aside.
Heat the oil in a saucepan, add the bay leaves (if using)
and the onion and fry until the onion begins to turn golden-brown.
Add the chilies, turmeric, paprika, salt, cumin,
coriander and garam masala and stir for 1 minute.
Put in the chicken pieces and fry for 5 minutes.
Then add the tomato and cream mixture,
cover and cook over a low heat for a further 5 minutes.
The curry should look red and creamy,
and its texture should be thick and fairly smooth,
depending on how small you chopped the onions.
Add 125 ml water and cook for another minute.
Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
Serve hot with pitta breads, naans, or rice.
Courtesy: Chef Manju Malhi
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