Ingredients:
   


2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango (kachha aam)
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger (adrak), julienned


How to make tandoori chicken chaat:
To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
Cut the raw mango into thin strips.
Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
Serve immediately, garnished with chopped ginger.

Ingredients:
   


1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

hanji fir vivah baad ghrwale ne kehna preeti darlin mera layi aj saag banyi fir preeti darlin ne pj te dhaba section check krna :hehe:

mostly sare nu pasand hunde ah pehli vari sunye :hehe:

This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle.
Ingredients:
2 cans red kidney beans, drained and rinsed under running water
2 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
2"piece of ginger jullinned
6 cloves of garlic minced
2 large tomatoes chopped into 1" cubes
2 fresh green chillies chopped fine
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
Salt to taste
A pinch of asafetida
Chopped coriander to garnish
Preparation:
Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
Add the ginger and garlic and fry for 2 minutes.
Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
Mash some of the beans roughly (this thickens the gravy).
Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.

Preparation Time: 30 min.
Cooking Time: 40 min.
Serves 6.

Ingredients

For the koftas
100 gms green peas
100 gms cauliflower, finely chopped
100 gms french beans, finely chopped
100 gms carrots, finely chopped
250 gms potatoes, boiled and mashed
2 tbsp bread crumbs
1 bread slice, soaked in water
1 tsp garam masala
1 tsp chilli powder
1 1/2 tsp lemon juice
oil for deep-frying
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)
9 cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
7 green chillies

For the gravy
750 gms tomatoes
3 onions
4 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cornflour
1 tsp sugar
1 tsp garam masala
1 tsp chilli powder
4 tbsp butter
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the gravy)
15 cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
5 green chillies

For the baking
1 tbsp fresh cream
1/2 tbsp grated processed cheese

Method

For the koftas
Boil the peas.
Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
Add the vegetables and peas to the potatoes and make a dough.
Add 1 tablespoon of bread crumbs and the bread slice.
Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.
Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy
Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
Blend the onions in a liquidiser with very little water.
Heat the butter, add the onions and stir fry for 5 minutes till light brown.
Then add the cloves, cinnamon and paste and fry again for 2 minutes.
Add the tomato puree and cook for 2 minutes.
Add 1 teacup of water and boil for 3 to 4 minutes.
Pour the mixture into a blender, add the cornflour and sugar and blend.
Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed
Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
Add your private note

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients
3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup cream
2 tbsp chopped coriander (dhania) and
1 tbsp fresh cream for the garnish

Method
Clean, wash and soak the whole urad and rajma overnight.
Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
Allow the steam to escape before opening the lid.
Whisk till the dal is almost mashed. Keep aside.
For the tempering, heat the butter in a deep pan and add the cumin seeds.
When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
Add the cream and mix well. Simmer for 2 to 3 more minutes.
Serve hot garnished with coriander and fresh cream


Dal Makhni

Total Time: 1hr

Prep Time: 15mins

Cook Time:45mins

Ingredients:

2 (5 ounce) bags baby spinach
1 large onion
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/2 cup chopped tomato
3 tablespoons plain yogurt
1 tablespoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounces paneer cheese, cut into cubes
1/4 cup heavy cream
Directions:
1
Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
2
Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
3
Then add garlic and chopped tomatoes, and reduce heat.
4
Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
5
Add coriander, garam masala, paprika, and salt, mixing well.
6
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
7
Remove from heat.
8
Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
9
Slowly stir in heavy cream, and heat through on low heat.
10
Add paneer cubes.
11
Serve.
Serving Size: 1 (108 g)

Servings Per Recipe: 6

Amount Per Serving % Daily Value
Calories 65.7
 
Calories from Fat 37 57%
Total Fat 4.2 g 6%
Saturated Fat 2.5 g 12%
Cholesterol 14.5 mg 4%
Sodium 241.1 mg 10%
Total Carbohydrate 5.9 g 1%
Dietary Fiber 1.8 g 7%
Sugars 2.0 g 8%
Protein 2.3 g 4%

Palak Paneer

ssa jeee.... most welcome lovely ji....


je kuch samjha na ave ta kise puchlo :)

but tusie kehra india rehna paka :hehe: vasia mera lyi ki lehnda???