Paneer Butter Masala

For a last few days I as only preparing Non Vegetarian dishes with Chicken, today I decided to prepare a very famous Vegetarian dish which is rich in taste and delicious.

Paneer Butter Masala



Ingredient

• Paneer 250 gm (medium flat pieces)
• 1onion paste
• tomato puree
• 2 tablespoonginger-garlic paste
• 1 tablespoon
• butter 5 tablespoon
• milk 1/2 cup
• fresh cream 2 tablespoon
• poppy seeds 1 teaspoon
• crushed coconut: 1 tablespoon
• cinnamon stick 1 inch
• cloves 4
• cardamom 4
• bay leaf 1
• chilly powder 1 teaspoon
• turmeric powder1/4
• teaspoonCoriander powder 1/2
• teaspoonCumin powder 1/2 teaspoon
• Garam Masala powder 1 teaspoon
• salt: to taste
• chopped coriander for garnish

Method:

In a small pan adds coconut and poppy seeds add cinnamon stick, clove and cardamom roast till it becomes brown.Make a fine power of coconut, poppy seeds, cinnamon stick, clove and cardamom.

Heat 3 tablespoon of butter in a pan.Add bay leaf, then add onion paste and fry it for 1 min, then add ginger-garlic paste and again fry until oil split and raised to the surface and color changes to golden brown. Add chilli powder, turmeric powder, add the past which is made with(coconut, poppy seeds, cinnamon stick, clove and cardamom) and salt to taste and then add tomato puree , fry 2 minutes.Add milk and fresh cream and keep it on low flame for 2 minutes, if required add hot water as per you like greave.

Add paneer and remaining butter and garam masala to the greave then cover and simmer for 5 min ,gently stirring occasionally, Garnish with chopped coriander.

Chicken Curry

Indian chicken dish are famous world over for mouth watering .Finally I decided to make Chicken Curry for all of you, hope you all will like it.

Chicken Curry

• 2 lb. chicken cut into pieces
• 1 onion chopped
• 1 onion paste
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• Red Chili paste (As per taste)
• 2 tablespoon tomato paste
• 2 tablespoon plain yogurt
• 1 /2teaspoon cinnamon powder
• 1/2 teaspoon cloves powder
• 1/2 teaspoon cumin powder
• 2 tablespoon cashews paste
• Salt as per taste
• 5 tablespoon. cooking oil
• 1 Cup hot water

For Garnishing

• Coriander leaves
• Onion rings
• 2 hard boiled eggs

Method


Marinate chicken pieces with 2 tablespoon yogurt, 1/2 teaspoon ginger past, 1/2 teaspoon garlic past,1/4 teaspoon chili past,1/4 turmeric powder, pinch of salt , one tablespoon of vegetable oil for 1 hour.

Hear oil then add chopped onion cook it about 1 min add ,onion past, garlic past, and ginger past ,tomato pure , stirring, until oil split and risen to the surface.Add, cumin powder, cinnamon power, turmeric powder, chili past , salt and cook, stirring, 3 minutes. Add marinated chicken and cook for 5 minutes. Add cashews past, Cook for about 10 minutes, at which time, the oil should have split and risen to the surface. Add one cup hot water and , then cover and simmer for 5 min gently, stirring occasionally, until chicken is cooked through, about 10 minutes.

Now it’s ready to eat garnish it with coriander leaves ,onion rings and boiled egg.

Tips How To Plan The Perfect Dinner Party

Tips How To Plan The Perfect Dinner Party


There are many different aspects to think about and consider when deciding to hold a dinner party, its better going through the various stages with a notebook and pencil at hand to note things down. Who is the party for; is it family, friends, an informal gathering of a group from work, or personal friends, or a dinner party concerning work. These last questions make a difference when organizing the party.
On deciding who the dinner party is for, let people know probably one week or two in advance. This will give time for any alternate arrangements if anybody has to cancel, and also arrange the time, say maybe 7.30pm for drinks before dinner at 8pm. Have a choice of alcohol, non-alcoholic, and fruit drinks to choose from to suit all tastes, and a few nibbles dotted around the room. This allows for people to mingle, especially if a couple doesn’t really know the other guests. Once all this has been achieved then the planning of the menu can be addressed, it is well worth checking out if any of the party has any food allergies, or if anybody is vegetarian, this will save embarrassment during the evening.

• Consider the planning of the table. Is there going to be a lovely crisp white table cloth, creating color with napkins, or place mats? This is obviously the host's personal choice, depending on whether this is a formal or informal party. Other choices for the table may be some small candles, or small bowls of flowers, or a centerpiece.

• When holding a dinner party, the choice of food needs to be addressed carefully. Don't try to cook a recipe you have never used before. This only ends in disaster, plus a huge embarrassment which nobody, the host or the guests want. If a new recipe is chosen, try it out a few weeks before the party a couple of times, till you are confident it will be all right on that night.
  
• A great tip; sit down and plan the menu from start to finish jotting down all the fresh ingredients you will need, checking the cupboard to check that all the herbs you may use are in date, even down to the wine you will be serving with the food, and anything non-alcoholic for those who don't drink.
  
• On the day of the dinner party, make sure to be up early for anything that you have to go and get that you forgot on the list, or fresh fish, meat, whatever the menu is. Check off items off your list as you get them.
  
• It's a good idea to have everything involving the menu written down separate on a list, making it easier to keep track of things. If a starter can be made and kept in the freezer till about half an hour before the meal, then that is one course less to worry about, and the same goes for the dessert.
  
• Everything that can be prepared in advance leaves it a lot less stressful for the host. Once all this has been taken care of, the table checked, the host showered and dressed, you can sit back calmly and wait for the guests to arrive.
  
• One last tip; leave a new list in the kitchen pinned up and easy to read, when collecting the starters, to have a quick glance at the list to see what may need pulling out of the freezer, or putting into the oven, and the party should flow nicely.

Good luck for your next Dinner Party !

Chicken Momo

Chicken Momos is a delicious snack which can be steamed as well as deep fried. This dish is native to the Himalayas of Nepal. It is also made in Darjeeling. In Tibet, they often use yak meat, but here I am using Chicken In some places Momo are served with a sauce- so am am also serving it with tomato garlic sauce .Learn how to prepare Chicken Momo by following this easy steps

Chicken Momo

Ingredients:

* 250 gm Chicken, boiled and minced
* 500 gm Plain wheat flour/Maida
* 2 Onions, chopped
* 1 Inch ginger, chopped
* 2 Green chilli, chopped
* 2 Cloves garlic, chopped
* 1 tsp Soya sauce
* Salt to taste
* 1 tbsp Oil
* Coriander Leaves, Tomato Garlic Sauce (For Serving & Garnishing)


For Dough:
In a large bowl combine flour oil, salt and water. I cannot say how much water we need to make the dough. It's always different. Don't add too much water!!!Add at first little water, mix the flour properly Mix well, knead until the dough becomes homogeneous in texture, about 10-15 min. Cover and let stand for at least 20 min. Knead well again before making wrappers.

For filling

Now take Chop green chilies, onions, garlic and ginger, Combine them it in a large bowl with minced chicken. . Mix well with hand, adjust for seasoning with salt. Add Soya sauce to it and mix well, set aside.

Make small balls from the dough. Roll them into a small round and put 1 tsp of the filling in the middle. Seal it and steam in a momo steamer.
Steam it for about 20 minutes. its ready to eat now Garnish the chicken Momos with Tomato Garlic Sauce and Coriander leaves and Serve it hot.

Chicken Tandoori

Chicken Tandoori

Ingredients:

1 - whole chicken (de skinned)

4 - medium onionsfew cashews and raisins

1- hard boiled egg

3 tsp - curd

pinch of orange color

turmeric powder half tsp

vegetable oil

chili powder to taste

salt to taste

onion rings, lemon rings and Coriander leave (for garnishing)

Method:

Clean the chicken and made vertical slits on it but make sure not to make holes through.
Add curd, turmeric, chili powder, salt, orange color and half tsp vegetable oil to the chicken.
Marinate chicken in the mixture for at least 4 to 5 hours.
In a wok add oil to it, add chopped onions and fry till golden brown.
Then add chili powder, salt, turmeric to the onions and fry till oil separates.
Now add the raisins and cashews.
Stuff the marinated chicken with this onion mixture and hard boiled egg.
Pre heat oven at 350 C for 5 minutes.
Keep the stuffed chicken in greased dish and bake for an hour, turning upside down in between.
Make sure not to overcook the chicken take it out when it is little reddish brown on the top.
Slice it before serving.
Garnish with onion rings, lemon ring and Coriander leave and now its ready to serve.

Tips

• Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry. Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.

• Dry almond skins in sun till brittle. Powder, mix with gram flour, turmeric and store. Add curds and honey to a Tablespoonful of mixture and use to rub skin clean while bathing. Making and excellent cleaning agent for the Body and face.

Pepper Chicken

Pepper Chicken

1 1/2 kg Chicken (Cut in to medium pieces)
8-10 big cloves of garlic (minced)
5 green chilies (chopped)
4 tbsp butter
2-3 tbsp black pepper powder (coarsely powdered)
1½ tbsp Lemon juice
2 tbsp Fenugreek (Kasuri Methi)
salt to taste
coriander leaves ( for garnishing)

Method

1. Boil chicken with water and a pinch of salt for 10 minutes and strain.
2. Heat butter, add minced garlic, stir for 2 minutes add green chilies fry well.
3. Add chicken pieces, saute well. Add crushed pepper corns (around 1 tbsp), mix well so that pepper covers the chicken and let it cook in medium flame.
4. Turn it in between, when almost done add remaining pepper, lemon juice and fenugreek.
5. Garnish it with fresh coriander leaves its ready to eat.

Tips of The Day

1 If you had a food Stain ,potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

2 Gently dry the berries with paper towels until dry and store in a covered pan in the refrigerator for about 3 days.

Chicken Fatafat

Chicken Fatafat

Ingredients:

1 kg of Chicken cut into pieces
1 tbsp of Jeera powder

1 tsp of Garamasala powder

1 tsp of Ginger Garlic paste

1 tsp of Turmeric powder.
Salt to taste.
1 big finely chopped Tomatoes,
1 big finely chopped onion.
Coriander leaves (For garnishing)


Method

Clean the chicken pieces properly pat it dry and marinate with all the ingredients (except tomatoes and onions )for1/2 hr.
Heat the 3 tbsp of oil,fry the onion and then add the marinated chicken.
Fry the marinated chicken for 5 minutes add finely chopped tomatoes and fry it for 5 min. add salt to taste ,add 1cup of hot water in it and cover it with lid .
Wait for 15 min garnish with coriander leave its ready to eat now.

Welcome to the world of good & new recipes with me.

Hi i am Arpita Banerjee belongs to Uttar Paradesh , cooking is a passion for me .I imbibed my culinary skills from my mother and has modified adopted several recipes with an innovative style.This is my First Blog and also my New Post.