Paneer Tikka Masala

Ingredients:
For making Paneer Tikka

    2 tbsp Yogurt
    250 gm Paneer
    1/2 cup Green Pepper cubes
    1/2 cup Onion cubes
    1 1/2 tsp Coriander powder
    1/4 tsp Turmeric powder
    1/2 tsp Garam Masala
    1 tsp Red Chilli powder
    1/2 tsp Cumin powder
    1/2 tsp Salt

For Gravy

    1 cup sliced Onion
    1 1/2 cup chopped Tomatoes
    1/4 cup Heavy cream
    4 cloves of Garlic
    3 1/2" piece of Ginger
    1 tsp Garam Masala
    1 tsp Chilli powder
    1 1/2 tsp Coriander powder
    1/2 tsp Cumin powder
    1 tsp Kasoori methi

Method

For making Paneer Tikka

    Take yogurt in a mixing bowl. Add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder.
    Add salt to taste. Mix well.
    Add paneer cubes and mix. Add green pepper, onion and mix very well.
    Cover and refrigerate for 1 hour. Then heat pan on a medium heat.
    Grease pan with oil.
    Add marinated paneer with pepper and onion in frying pan. Fry until it gets golden color.

For gravy

    Heat pan on a medium heat with a tsp of oil.
    Add sliced onion with ginger and garlic in to oil.
    Mix and roast till onion gets deep golden color.
    After onions are done, remove them from heat and allow it to cool down.
    Now put tomatoes in to mixie.
    Add coriander powder, garam masala, cumin powder.
    Add the roasted onion.
   Blend everything well to a paste.
    Now heat oil in a pan.
    Once oil is hot pour in ground masala puree.
    Mix, cover leaving slight opening on the side of pan.
    And cook partially covered for 5 mts.
    After 5 mts, open cover, add red chilli powder, mix and cook until oil separates from masala.
    Then add water, mix well.
    Add kasoori methi and salt to taste.
    Add cream, mix and cook for another 3 to 4mts.
    Once paneer tikka is fried, add that directly in to the gravy.
    Serve hot with Naan.

Vegan Mayonnaise

Homemade Vegan Mayonnaise

Makes about 3/4-1 Cup

Ingredients:

1 Tablespoon apple cider vinegar1/2 teaspoon ground mustard1/2 teaspoon salt3 Tablespoons liquid from a can of chickpeas (at room temperature)3/4-1 Cup neutral tasting oil- I used grapeseed

 

Directions:

Using an immersion blender, in a small bowl (I actually did this in a small measuring cup like in the picture above, but a small bowl will allow you to mix it better once it starts to thicken up), combine the vinegar, ground mustard, salt, and chickpea liquid and mix for just a second so it’s all combined. With the immersion blender running, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick and you will need to move the immersion blender around to get it all combined. Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil. Try not to happy dance so much that you injure yourself. Not that I know from experience. Transfer the mayo to a jar and store in the fridge. The mayo will thicken up upon refrigeration. Use in place of mayonnaise in any recipe.

Aalu capsicum

Zeere ka baghaar
Thodi si pyaaz
Halka ka bhoono
Then add aalu
Once coated with tel
Add adrak lehsan
: Haldi, lal mircha namak
Once aalu has galoed add tamatar
Then add capsicum at the end

kala chana

tel
hara mircha
kacchi pyaz
adrak
lesan
chana
dhanya powder
haldi
lal mircha
namak
kadwa tel

Tinde ki tarkari

tel, rai, tamatar, red chilli powder, haldi, namak, adrak lesan

Chane ki daal

adrak lesan, long, kali mirich, badi elaichi, darchini, bhuni pyaaz, haldi, namak, kuta lal mircha

garam masala

Dal heat oil add garam masala( badi ilaichi,long kalimirich dar chini a little onion sliced add dal then adrak lehsan haldi kutta lalmirch namak lauki close cooker let seeti come lower heat cook for further 20 mins

Chole Kulche Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the matar/white peas curry:

• 1 and ½ cups dried white peas/safed matar
• 3 to 4 cups water for pressure cooking the dried white peas.
• ½ tsp cumin seeds/jeera
• 1 tsp chaat masala
• ½ tsp roasted cumin powder/bhuna jeera powder
• ½ tsp dry mango powder/amchur powder
• ¼ tsp red chili powder/lal mirch powder
• ¼ tsp garam masala powder

jaljeera chutney:

• ¾ cup fresh mint leaves, loosely packed
• 1 tsp cumin seeds/jeera
• 1 tsp fennel seeds/saunf
• seeds removed from 1 black cardamom - discard the outer cover
• 1 dry red chili, deseeded (optional)
• a pinch of asafoetida/hing
• 1 tsp black salt/kala namak
• 5-6 black pepper
• ½ tsp dry mango powder/amchur powder
• 1 tbsp seedless tamarind
• ¼ or ⅓ cup water for grinding

for toppings & garnish:

• 1 small onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chili, slit or chopped
• ½ inch ginger, julienned or finely chopped
• 1 lemon, quartered
• some coriander leaves (optional)

for the kulcha

• please refer to the kulcha recipe here.
• or aloo kulcha recipe

INSTRUCTIONS

cooking the peas:

1. soak the matar or dried white peas overnight or for 7-8 hours.
2. drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
3. if there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
4. mash the matar slightly with a wooden spoon.
5. the soaked matar can also be cooked in a pan, but they will take a lot of time.

preparing jaljeera chutney:

1. grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.

preparing jaljeera chutney:

1. in a pan, heat oil.
2. on a low flame, first brown the cumin seeds.
3. remove the pan from fire.
4. then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.
5. stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
6. switch on the fire and heat through the matar for 3-4 mins.
7. now add the prepared jaljeera chutney and stir.
8. if the matar mixture looks dry, add some water.
9. cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
10. check the seasoning and add more black salt if required.
11. you can make this and keep it aside till you prepare the kulchas.
12. when serving reheat the matar.
13. serve matar kulcha in bowls or plates. top with onions, tomato, ginger and chilies. squeeze some lemon juice on top and mix lightly.
14. garnish with coriander leaves and serve with matar kulchas.