ZUCCHINI PANEER

Preparation Time : 20mins

Serving no. of persons : 3

Recipe Source : Cooking Channel

Paneer	250g (cut into cubes)
Zucchini (OR) nethi beerakayi	250g (cut into cubes)
Onions	1 cup (chopped)
Tomato	1 cup (deiced)
Red chilli’s	4-5 (crushed into flakes)
Ginger	1 tbsp (finely chopped )
Garam masala (home made)	1 tsp
Cumin seeds powder	1/2tsp
Turmeric	1/4 tsp
Salt	to taste
Water	1/2 to 3/4 cup
Oil	2tbsp

Nethi Beerakayi

Zucchini

• Heat oil in kadhai. Fry onions and ginger till onions are light brown in color.
• Add turmeric, red chili’s flakes powder, cumin seeds and garam masala and toast for 10-15secs.
• Add zucchini and tomatoes and saute for a while. Then add salt and water as needed. Stir and cover and cook till zucchini is cooked.
• Meanwhile, heat tsp of oil. Add paneer cubes and fry them into  golden in color (all the sides)
• Add fried panner to zucchini and cook for 5mins or till all water evaporates.
• Serve with roti or rice.

ALMONDS, WALNUTS, APRICOTS CRUMB CAKE

Preparation time :15minutes
Baking time : 45-50minutes
Servings : 6-8persons
Recipe Source : Cooking Channel

Almonds	1/2 cup (roasted)
Walnuts (unshelled)	1/4cup
All purpose flour	1, 1/4 cup
Salt	1/2tsp
Baking powder	1tsp
Sugar	1cup
Butter	1stick (or)1/2cup
Almond extract	2drops
Eggs	4
Milk	1/3cup
Dried Apricots	1/2cup (chopped)
Almonds for garnishing	1/4cup (soaked, peeled and sliced)

ALMONDS , APRICOTS AND WALNUTS

• Melt the butter and bring it to room temperature.
• In a blender add roasted almonds and walnuts and ground them into powder.
• Take a medium bowl and add all purpose flour, salt, baking powder and powdered Almonds and nuts. Combine all ingredients well. Keep this dry mixed flour aside.
• In a separate mixing bowl, add eggs and sugar   .
• Using an electric hand beater, beat the eggs and sugar , until  sugar melts.
• To this, add almond extract, melted butter and milk and continue mixing for couple of minutes.
• Now add chopped apricots and dry mixed flour ingredients. Stir gently in one direction (only) with spatula.
• Preheat the oven at 350 F heat. Grease 9”x9” baking pan with butter or oil.
• Transfer the batter to grease pan and top with sliced almonds.
• Bake it until cake is cooked about 45-50minutes. (Insert a tooth pick and should comes out clean).
• Cool it and Serve.

MUTTON DALCHA

Mutton bones (or) Mutton chops	750gms
Channa Dal	1/2cup
Onions	1cup (chopped)
Tomatoes	1cup (chopped)
Green chillies	4 (split)
Ginger garlic paste	2tbsp, plus 1tsp
Red chilly powder	2-3tsp
Salt	to taste
Turmeric	1/4tsp
Tamarind	lemon size or 2tbsp (thick pulp)
Whole garam masala	Cloves-2, Cardamom-1, Cinnamon-small pecs and 1 Bay leaf
Red chillies	2-3
Garam Masala	2tsp
Oil	2tbsp

• Wash mutton bone and drain them well. To this , add ginger garlic paste, turmeric, 2tsp chilly powder, salt and 2cups of water. Mix and pressure cook on medium high heat for 20minutes. Turn off the flame and allow pressure to release.
• Open the pressure cooker lid and remove the fat floating on the cooked mutton. (This step is optional.)
• Before 15minutes of preparation soak Channa Dal in warm water.
• Heat oil  in a pressure pan. Fry whole garam masala,and dry red chillies, till flavor comes out. Now add chopped onions, green chillies, ginger garlic paste and curry leaves, and fry till onions are light golden in color.
• Add soaked Channa dal (drain the water) and fry for a  while.
• Add red chilly powder, salt and tomatoes. Saute well.
• Add boiled mutton bones (along with water), tamarind pulp, water as needed and garam masala powder. Mix well.
• Pressure cook the mutton on medium flame for 15minutes. Off the flame and allow pressure to release.
• Garnish with coriander and Serve with hot rice or with Biryani rice.

PANEER BADAM MASALA

Diced Paneer	200g
Almonds	50g or 2oz (grind into powder)
Curd	2tbsp
Green chillies	3
Dry Red chillies	3 + 2
Garam masala	1tsp
Coriander leaves	2tbsp (finely chopped0
Dry coconut	1tbsp (powder)
Onions	1/2cup (paste)
Ginger Garlic paste	1tsp
Turmeric	1/4tsp
Salt	to taste
Oil	3 to 4tbsp
Sugar	1/4tsp

•  Soak almonds in hot water and grind into paste OR grind them directly into power.
• Mix together coconut powder, almonds powder, curd, green chillies, red chillies, coriander leaves and garam masala. Grind into paste.
• Heat oil in a pan and fry 2 dry red chillies, onion and ginger garlic paste. Add turmeric to onion mixture and cook.
• When onions are cooked , add above masala and cook till oil separates.
• Add salt and paneer. Mix well.
• Add 3/4cup of water. Cover and cook till gravy thickens.
• Ready to serve with any type of roti or plan rice.

KADHAI PANEER

Paneer (cut into cubes)	250g
Onions	200g (100g into paste and 100g into diced)
Tomatoes	200g (100g into puree and 100g into diced )
Capsicum	1/2 cup (diced)
Green chillies	6 (split)
Red chilly powder	1/2tsp
Black pepper powder	1/2tsp
Turmeric	pinch
Ginger garlic paste	1/2tbsp
Cumin seeds powder	1/2tsp
Coriander powder	1/2tsp
Garam masala	1/2tsp
Ajwain or Carom seeds powder	1/4tsp
Oil	4tbsp
Mint leaves	handful (chopped)
Coriander leaves	handful (chopped)

• Heat oil in a kadhai. Add onions and fry till onions are light brown in color. Then add ginger garlic paste and turmeric. Fry for a while.
• Add all powdered masala and fry for few seconds.
• Now add all diced vegetables and saute them.
• Then add tomato puree, green chillies, salt, coriander leaves, mint leaves and paneer cubes. Mix well. Cover and cook for 4-5minutes on medium flame.
• Add cup of water and cook till gravy thickens.
• Serve with any type of roti or naan.

CHICKEN FRY (SWEET AND HOT)

To marinate chicken:

Whole chicken or Chicken with bones	1.25 to 1.5 Kg
Curd	1/2cup
Ginger garlic paste	2 to 3tbsp
Red chilly powder	1tbsp
Tumeric	1/4tsp
Salt	to taste
Tomato sauce (Hot and sweet)	2tbsp
Green chilly sauce	2tbsp
Soy sauce	2tbsp
Vinegar	1tbsp
Lime juice	1tbsp
Ajinomoto	pinch to 1/8tsp
Red food color	pinch to 1/8tsp

To Fry:

Oil	1/4cup
Onions	200g (sliced)
Green chillies	6 to 10 (split)
Curry leaves	2 strings

• Cut the chicken into medium big size pieces. Wash well and drain the chicken.
• As listed above, add all the marinate ingredients and mix well. Cover and place in the middle fridge for atleast 4hrs to overnight.
• Later, boil the marinated chicken without adding water (once chicken starts boiling, it becomes watery. So, do not add water). Boil till all chicken water is evaporated and cooked.

Boiled chicken

• In deep frying pan heat oil. Fry green chillies (first) and curry leaves. When leaves are fried , add onions and fry till onions are light golden in color.
• Add boiled chicken. Fry on medium heat, till chicken is dry. Keep turning chicken for every 4-5minutes. (it takes around 15-20mins to fry).
• Transfer chicken into serving dish and serve with rice and Sambar.

CHICKEN TIKKA

Boneless chicken	500gms (cut into cubes)
Salt	to taste
Red chilly powder	1tbsp
Ginger garlic paste	1-2tbsp
Cumin seeds powder	1/2tsp
Coriander powder	1tsp
Pepper powder	1/2tsp
Green chilly sauce	1tsp
Lime juice or vinegar	1tbsp
Oil	1tbsp
Orange or Red food color	pinch
Curd (optional)	1tbsp
Onions, lime juice, salt and Red chilli powder	for garnish

• Clean and wash the chicken. Drain it well for 10-15minutes
• In a bowl mix all the above ingredients and chicken pieces. Cover the bowl and allow to marinate in the refrigerator for 1 to 2 hours.
• In a separate bowl marinate onions with lime juice, salt and pinch of red chilly powder. Keep aside.
• Thread the chicken on skewers. (soak wooden skewers in water for 3-4hrs, to avoid burning)
• Pre-heat oven at 350 C
• Heat tawa on medium high heat and heat 1tbsp of oil. Place chicken skewers on tawa and cook for 60seconds on each side and place in the pre-heated oven for 10minutes.
• Serve with marinated Onions.

NOTE: All the spices can be adjusted according to your spicy level.

TABLE OF EQUIVALENT AMOUNTS AND MEASURES

CUP TO GRAMS :

http://paddustiphouse.blogspot.com/2010/09/cup-to-grams-and-millimeters.html 

BASMATI RICE :

http://paddustiphouse.blogspot.com/2010/09/basmati-rice.html

TABLE OF EQUIVALENT AMOUNTS

http://paddustiphouse.blogspot.com/2010/09/table-of-equivalent-amounts.html

SOLID INGREDIENTS :
http://paddustiphouse.blogspot.com/2010/09/solid-ingredients.html

LIQUID INGREDIENTS:

http://paddustiphouse.blogspot.com/2010/09/liqiud-ingredients.html

VANKAYI PACHADI

Brinjals / Vankayalu	3000gms
Sesame seeds	2tbsp
Coriander seeds	2tsp
Cumin seeds	1tsp
Garlic flake	2 (flatten)
Red chillies	7 to8
Tamarind	to taste
Salt	to taste
Oil	2-3tbsp
Onions & cilantro for garnish	each 1/4cup (chopped)
Tempering	urad dal-1tsp, mustard’s-1/2tsp, cumin-l/2tsp, 4 garlic flakes and  2-3 red chilly, curry leaves.

• Coat oil to brinjals and roast them on low flame, until they are cooked (turn them occasionally while roasting). Cool it down, and remove skin and stalks. Keep aside

• Heat 1/4tsp of oil and roast sesame, cumin, coriander seeds, garlic, and red chill's, on low flame.
• In same pan heat 2tsp of oil and fry roasted brinjals and tamarind for 2-3minutes (this step is to make sure, all brinjals are cooked nicely).
• Grind sesame and other ingredients into fine powder. Add fried brinjals, tamarind and salt and grind into paste (just sprinkle few drops of water, only if required).
• Take into a bowl and give tempering with remaining oil. Finally mix with chopped onions and coriander leaves.
• Serve  vankayi pachadi with hot rice and ghee.

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