Kadai Mushrooms

I know I had promised this recipe along with the Tandoori Mushrooms recipe I posted on this blog a while ago...But hey, we're here now!

Once again, Mushrooms is one of those vegetables that you either love, or hate! I think my love for mushrooms stems from the fact that it was never cooked at home - it was one of those dishes I always ate out - it kind of became special to me :)

Some people even consider Mushrooms to be non-vegetarian (it IS a fungus), no offence! And some will call it the 'Vegetarian's Meat'...in any case, I love Mushrooms, and I love this particular dish. Its really simple - so do try it out!

Note:

Some folks like the onions and tomatoes to be small so the dish can be more gravy like - I like my vegetables to be chunky, so feel free to be creative!

Ingredients:

1 Box of regular white mushrooms - I prefer whole, since we want big chunks - cut into fours

1 large green/ red bell pepper - diced large

1 large onion - diced large

2 tomatoes - diced large

2 dry red chilli crushed (or one tbsp red chilli flakes)

1 1/2 tbsp coriander seeds crushed

1 tbsp cumin seeds

Salt to taste

Oil for sauteing (two measures)

Directions:

1. Heat oil in a pan. Add the cut mushrooms and fry them up for about 10 minutes.
2. Remove pan from heat, put mushrooms in a plate.
3. Add second measure of oil. Add the cumin seeds, the crushed red chilli and crushed coriander seeds.
4. When crackling, add onions, capsicum and let it brown for a few minutes on high heat.
5. Add the fried mushrooms, tomatoes and salt.
6. Cover and cook for just about 5 minutes, or till the tomatoes are soft.
7. Serve hot with paranthas.

Bon Appetit!

The famed Chicken Kebab's

Many, many mmmmmm's and mmmmmm's later, I have finally decided to give up my chicken kebab recipe. I am horrible at keeping recipes a secret - definitely not with my close ones. And not telling this recipe to anyone for the past 4 years is a big feat by itself. But I guess I have to divulge now.

Words cannot describe the heavenly taste of this finger food...so here's the recipe, and you can respond with mmmmmm's :)

Once again, a few tips before you start:

1. Use chicken breast instead of just chicken meat - there is definitely a huge taste difference
2. Add a lot more of the spices (green chilli, garam masala) if you like 'em spicy - the recipe makes them mild
3. When I can't use a grill - I use a stove top grilling pan, and so I make them without the seekh (skewers) and I make them round, patty shaped
4. Make sure you cook the chicken through
5. Please wash hands thoroughly after handling raw chicken

Ingredients:

400 gms mince chicken breast

100 gms paneer / cottage cheese crumbled fine

2 tbsp minced ginger-garlic

3-4 tbsp minced onion

2 tsp minced green chilli (add/remove per your taste)

1 large egg

2 tbsps Green coriander chopped fine

Salt, Red chilli powder per taste

1 tbsp coarsely crushed Coriander seeds

Oil for shallow frying

Directions:

1. Mix all ingredients together except for the oil
2. Leave overnight (minimum of 4 hours) in the refrigerator
3. Heat your grill / stove top pan
4. Add oil to the pan, make little ping pong ball size portions and flatten them in your palm
5. Add to the pan and let them cook on both sides for about 3-4 minutes each - medium flame
6. This one recipe yields about 16-20, based on the size of the kebabs
7. Sprinkle with chaat masala, lemon juice and serve hot with mint-coriander chutney
8. Alternate;y, roll up in a parantha if cooked on a skewer

ENJOY!! Bon Appetit!

Easy-Breezy Methi Paneer/Chicken

This is the most quick and easy 'party' recipe that I have ever made. There is no real prep involved. And its as delicious as take-out, minus the 'hidden' ingredients that most commonly come along with your restaurant dish, even though you didn't pay for it :)

The great thing about this dish is that you could use this with chicken or paneer. You cant go wrong with this one! So here is what you need...

Ingredients:

400 gms cubed Paneer / boneless Grilled chicken
1 Cup Tomato Puree
3 Tbsp Butter
1 Tbsp minced garlic/ginger
a big handful crushed Fenugreek leaves (kasuri methi) - it is Methi Paneer!!
Red chilli powder per your taste
2-3 Green Chillies slit
1/2 tsp Garam masala powder
1/2 cup Cream / Half and Half
Salt as per taste

Directions:

1. In a pan, melt the butter and add the minced ginger garlic, green chillies and Kasuri Methi.
2. Add the red chilli powder and the tomato puree and let it simmer for 4-5 minutes. Add salt.
3. Add the paneer pieces/ Grilled chicken pieces and the cream and cook for a minute.
4. Serve hot with Parantha's, naan or rice.

A few tips:

~Adding more cream will make it more creamy (duh!!).
~Same goes for adding more butter.
~You can fry the paneer cubes before adding them to the gravy if you like.
~To make it richer, you could soak and grind to a paste a half cup of cashews/almonds. Add them to the butter first to fry up the paste to remove the 'raw' taste.
~ Add more methi for a stronger methi flavor

Bon Appetit!

Finger lickin' Paneer Jalfrezi

I recently had a catering order and I'm seriously tired of the stereo type Indian meal - Malai Kofta/ Paneer makhani / Navrattan Korma - all really creamy, heavy and tough to digest meals. Since the host so kindly left the menu for me to come up with, I decided to go for something more flavorful and light, than buttery and 'sitting in your stomach for two days'. And ofcourse it involves vegetable - I'm talking about Paneer Jalfrezi. Surprisingly simple to make and very satisfying...it left me wanting more. I hope the guests feel the same way.

Just a few tips to start with:

1. Use all colors of Bell peppers to make it visually appealing


2. Change the ratio of the vegetables and Paneer to your taste


3. Do the same with the spices. if you like it milder, skip the red chili powder


4. To reduce the tanginess, don't use the vinegar


5. And do try and cut the vegetables and the paneer all the same size...what's pleasing to the eyes, will definitely appeal to your belly :)

So here goes - Enjoy cooking and Bon Appetit!

Ingredients:

2 tbsp butter/olive oil - whatever you prefer

2 tsp cumin seeds

2 dry red chillies

2 tsp Coriander seeds, crushed

1/2 " ginger piece julienned/chopped fine

1 large capsicum (red and green)

2 medium sized onions

2 medium sized tomatoes

400 gms Paneer

1/2 tsp Red chili powder

1/2 tsp Turmeric powder

Salt to taste

1 tsp vinegar

Directions:

1. Chop the onions and Capsicum (bell peppers) evenly into 1" strips.


2. Heat oil/butter in a pan. When hot, add cumin seeds and the cracked dry red chillies.


3. Add the crushed coriander seeds, saute for 30 seconds.


4. Add the onions and capsicum. Saute for 5-7 minutes.


5. In the meantime, cut the tomatoes and Paneer into the same 1" size strips.


6. Add turmeric and red chili powder to the onions and capsicum.


7. Saute for a minute. Toss in the paneer and tomato.


8. Add salt as per taste. Cover and cook for 2-3 minutes on high.


9. Turn of the stove. Garnish with chopped coriander leaves.


10. Serve hot with paranthas.

ENJOY!!!