Hyderabadi Keema

Serves 5| Prep Time:5 Mins |Cook Time:20 Mins|
Difficulty Level: Medium

Ingredients:

• 500 grams chicken or mutton(As your wish) mince
• 1/2 cup yogurt
• Salt to taste
• 1 tsp turmeric powder
• 1 tbs garlic paste
• 2 tbs oil
• 1 tbs cumin seeds
• 2-3 green cardamoms
• 1 black cardamom(optional)
• 3-4 Cloves
• 1 inch stick cinnamon
• 5-6 black peppercorns
• 3 medium onions, chopped
• 1 inch ginger, chopped
• 2-3 green chillies, chopped
• 1 tbs red chilli powder
• 1 tbs coriander powder
• 1 large tomato, chopped
• 1 egg, boiled
• 2 tbs chopped fresh coriander leaves

Method:

Mix 500 grams chicken or mutton(As your wish) mince, 1/2 cup yogurt, salt,
1 tsp turmeric powder and 1 tbs garlic paste. set aside for at least an hour.

Heat 2 tbs oil in a kadai. Add 1 tbs cumin seeds and when the seeds change
colour, add 1 black cardamom, 3-4 cloves, 2-3 green cardamoms,1 inch cinnamon
and 5-6 black peppercorns and 3 medium onions. saute till golden.

Add 1 inch chopped ginger, green chillies, 1 tbs red chilli powder and 1 tbs
coriander powder. Mix well and saute for a minute and add 1 large chopped tomato.
Saute till fat leaves the masala and the tomatoes are nice and pulpy.

Add marinated chicken or mutton(As your wish) mince. Cook on medium heat for 5-7
minutes or till mince is done.

Garnish with boiled egg cut into quarters and coriander leaves. Serve hot.

Veg Kheema Masala

Serves: 2 |Prep Time: 10-15 minutes |Cooking Time: 1.5-2 hours|

Difficulty Level: Medium

Ingredients:

• 3 medium onions, finely chopped
• 1/2 capsicum finely chopped
• 7-8 cauliflower florets/gobi, grated or minced or chopped finely
• 7-8 mushrooms, chopped finely
• 1 carrot steamed and finely chopped
• 150g French beans steamed and finely chopped
• 1 cup frozen peas
• 1 green chilli finely chopped
• 1 tomato finely chopped
• 1 1/2 cup tomato puree
• 3 tbsp cheese
• 120g grated paneer
• 1 tsp garam masala
• 1/2 tsp red chilli powder
• 1 tbsp ghee
• 1 1/2 tbsp ginger and garlic paste
• 1/2 tsp coriander and cumin seed powder
• coriander leaves
• salt to taste

Method:

In a pan, heat ghee. Add the onions and saute them well until they are brown in colour.
Add the ginger and garlic paste.
Add the finely chopped capsicum, frozen green peas and chopped green chillies,
Add the tomato puree and let it cook for at least 2 minutes.
Add the finely chopped tomatoes and let them cook until they are absolutely mushy.
Add the red chilli powder, coriander and cumin seed powder, garam masala and salt to taste.
Add little water and saute the ingredients well.
Add the chopped, steamed vegetables - French beans and carrots.
Add the grated paneer and then grate some cheese over it. Mix well.
Sprinkle some coriander leaves over the kheema masala and add little water. Mix well.
The kheema masala is ready to be served. Garnish it with some grated cheese and coriander leaves. Also squeeze some lime jucie over it.

Mutton Rogan Josh

Serves: 2 |Prep Time: 10-15 minutes |Cooking Time: 1.5-2 hours|

Difficulty Level: Intermediate

Ingredients:

• 3/4  lb meat, preferably meat with lot of fat - cut  in 2 inch pieces
• 3/4 cup yogurt 
• 1 tablespoon lemon juice
• 4 green cardamom – powdered  
• 2 black cardamom – powdered 
• 1 inch stick of cinnamon
• 2 tejpatta/Indian bay leaf
• 6 cloves, powdered
• 3/4 tablespoon saunf/fennel seeds, powdered
• 1/2 tablespoon sooth/dried ginger powder
• a few grinds of fresh black peppercorn
• 1/2 teaspoon hing/asafoetida powder 
• 3 tablespoon Kashmiri red chilli powder or 10 whole red Kashmiri Chilis ground to a paste
• 4-5  tablespoon pure mustard oil
• 1 teaspoon Garam Masala (homemade or store bought)
• fresh coriander or fresh mint

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder or ginger paste, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh coriander or fresh mint if you want just before serving.

Serve over hot steamed rice or with flat breads. Enjoy!

Malai Kofta

Serves 4| Prep Time: 20 Mins |Cook Time: 25 Mins|
Difficulty Level: Easy
Ingredients needed to prepare koftas:
Yields -11 koftas 

•    Potato -2 or 1/2 cup boiled and mashed
•    1/2 cup Mixed vegetables (carrot, beans,peas or as your wish)
•    Paneer- 1/2 cup
• 
  
•    2 finely Green chillies chopped 
•    2 tsp Coriander powder
•    1 tsp Cumin powder
•    3/4 tsp Red chilli powder
•    1 tbsp Cashew nuts (finely chopped) 
•    2 tbsp Coriander leaves finely chopped
•    3/4 tsp Cornflour(Cornflour for rolling the koftas)
•    Salt as needed
•    Oil for frying koftas

Ingredients needed for the sauce:

•    1 tbsp Oil
•    1 big Onion
•    1 tsp Ginger-garlic paste
•    3 Tomatoes
•    1/4 tsp Turmeric powder
•    1 tsp Cumin powder/jeera powder
•    2 tsp Coriander powder
•    3/4 tsp Red chilli powder
•    Salt as needed
•    1/4 cup Dairy Cream
•    1 tbsp Cashew nut coarsely powdered
•    1/2 tsp Garam masala powder

For the seasoning:

•    Oil - 1 tbsp
•    Shah jeera/Caraway Seeds -3/4 tsp

Method :

Boil vegetables or pressure cook vegetables for 2 whistles. I kept beans, carrot and peas in a vessel without water, closed it with a lid and kept potatoes on top and pressure cooked for 2 whistles. In this method there is less moisture in the vegetables. (Don't forget to add water in the pressure cooker).Whichever method you follow, put the vegetables in a muslin or malmal cloth and squeeze out all excess water. You can use that water for the gravy later. Drain the water from the potatoes immediately after cooking.

Grate paneer and keep it ready.

In a bowl, mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder, finely chopped coriander leaves, chopped nuts, 3/4 tsp cornflour and salt needed. Mix well.

Divide the mixture equally and make balls.

Roll the balls in cornflour. This is done to absorb any moisture left.

Heat oil and fry the koftas in batches on medium heat until golden brown.
Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Now we will prepare the sauce-

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning..
Add ginger garlic paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder and cook until tomatoes become mushy. Do not add water. If it is too dry, add just 1 or 2 tbsp of water. Allow it to cool. Add salt required. (remember we already added salt to the onions)

Once it cools, blend it to a fine paste.

Now heat oil in a kadai again, add shah jeera, when it splutters, add the ground paste and cook for a few minutes.

Add 1 cup of water, cream, cashew nut powder and bring it to boil on low flame.

Add the koftas gently and switch off the flame.(add koftas only at the time of serving)

Sprinkle garam masala and finely chopped coriander leaves.

Butter Chicken

Serves 4| Prep Time: 60 Mins |
Cook Time: 45 Mins
Difficulty Level: Moderate

Ingredients:

First marination:

• 450 grams to ½ kg boneless chicken 
• ¾ tbsp. lemon juice
• ¼ tsp. Salt
• ½ tsp. Red chili powder

Second marination:

• ¾ tsp. kasuri methi
• ⅛ tsp. turmeric
• ½ tsp. garam masala powder
• ¾ tbsp. oil
• 1 tbsp. ginger garlic paste
• ½ cup thick curd

Makhani masala (gravy):

• 2 tablespoons butter
• 1 tsp. ginger garlic paste
• One thin 2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 to 2 green chilies slit
• 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds)
• 1 tsp red chili powder
• 8 cashew nuts or blanched soaked almonds 
• ½ tsp. garam masala powder
• ½ tbsp. kasuri methi
• ¼ tbsp. sugar
• 80 to 100 ml chilled cream
• Coriander leaves for garnishing

Method:

Wash chicken under running water and pat dry. First Marinate chicken with lemon juice, chili powder and salt for 20 minutes
After 20 minutes Second Marinate chicken with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours or overnight.
Grill the chicken in an oven or Stove top . For stove top method, Add one tsp. butter and add the chicken and fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till the chicken is cooked. Transfer this to a plate and set aside.
Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
Add chicken and simmer for about 5 to 7 minutes till the chicken becomes soft and tender.
Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
Garnish Butter Chicken with coriander leaves and extra cream if desired

Chinese Garlic Black-Bean Chicken Fried Rice

Serves 4 as a main course or 8 as aside dish
Difficulty Level: Easy

Ingredients:

• 2 Tbs.oil, 
• 1/4 cup thinly sliced spring onion (3 medium)
• 1/2 cup diced yellow bell paper
• 2 Tbs. minced fresh ginger
• 2 Tbs. minced fresh garlic
• 2 Tbs. minced fresh hot red or green chiles
• 8 oz. ground Chicken
• 1 large egg, lightly beaten
• 1/2 cup small-diced carrots
• 1/2 cup shredded green cabbage
• 2 Tbs. Chinese black bean garlic sauce
• 4 cups cold cooked jasmine rice or basmati rice (from about 2 cups raw)
• 1-1/2 cups fresh bean sprouts
• 1/2 cup chopped fresh cilantro (coriander)

Method:

Heat a pan over medium-high heat. Add the oil and then add the scallions, onion, ginger, garlic, and chiles. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.

Add the Chicken to the pan and stir-fry, breaking it with the spatula, until almost cooked through.

Push the rest of the ingredients to one side of the pan, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled egg, about 45 seconds.

Add the carrots and cabbage and stir-fry until slightly softened, 2 to 3 minutes. Stir in the black bean garlic sauce and stir-fry until all of the ingredients are coated, about 30 seconds.

Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.

Add the bean sprouts and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more condiments or seasonings.

Add the cilantro (coriander) and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve.

Black Pepper Tofu

Serves 4| Difficulty Level: Easy

Ingredients:

• Vegetable oil, for frying
• 700g. tofu(Paneer)
• Cornstarch, to dust
• 11 Tbs. unsalted butter
• 12 small shallots(A small bulb which resembles an onion and is used for pickling or as a substitute for onion), thinly sliced
• 8 fresh red chiles (fairly mild ones), thinly sliced
• 12 cloves garlic, crushed
• 3 Tbs. finely chopped fresh ginger
• 3 Tbs. sweet soy sauce (kecap manis)
• 3 Tbs. light soy sauce
• 4 tsp. dark soy sauce
• 2 Tbs. sugar
• 5 Tbs. coarsely crushed black peppercorns 
• 16 small, thin green onions, cut into 1-1/4-inchs

Method:

Start with the tofu(Paneer). Pour enough oil into a large frying pan to come 1/4 inch up the sides and heat over medium-high. Cut the tofu(paneer) into large cubes.Toss them in some cornstarch and shake off the excess, then add to the hot oil. (You’ll need to fry the tofu pieces in a few batches so they don’t stew in the pan.) Fry, turning them around as you go, until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.

Remove the oil and then add the butter and melt it over low to medium heat. Add the shallots, chiles, garlic, and ginger. Sauté for about 15 minutes, stirring, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar and stir, then add the crushed black pepper.

Add the tofu(Paneer) to warm it up in the sauce for about a minute. Finally, stir in the green onions. Serve hot