Chicken Tikka Masala Making Tips

 

 

Ingredients

6 Chicken thigh pieces (boneless)Marinade for Tikkas

• 6 tbsp. Yoghurt
• 1 tsp red chili powder
• 1 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 tsp Cumin Powder
• 1 tsp Curry Powder (Garam Masala)
• 4-5 tsp lemon juice
• Salt to taste

For Gravy

• 2 Tomatoes(chopped)
• 1 Onion
• 1 tsp Ginger-garlic paste
• ½ tsp. Cumin powder
• ½ tsp. Coriander powder
• ¼ cup Milk
• 1 tsp Sugar
• Salt to taste

Directions

Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

1. Cut chicken into smaller pieces. Drain any water.
2. Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
3. Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
4. Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
5. Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
6. When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
7. Add cumin and coriander powder. Mix
8. Add salt and sugar and drop the chicken tikka pieces in it.
9. Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
10. Increase heat to high and incorporate milk slowly. Stirring continously.
11. Once the gravy is of right consistency, reduce heat to low. Prepare any garnish
12. Serve with white rice.

 

Paneer tikka kathi rolls Making Tips

 

 

Ingredients

• 1 cup low fat paneer, cubed
• ½ cup tomatoes, deseeded and diced
• ½ cup capsicum, diced
• 1 teaspoon oil
• ¼ cup low fat curds, beaten
• 1 tsp chilli powder
• ¼ tsp turmeric powder (haldi)
• ½ tsp ginger paste
• ¼ tsp garlic paste
• ¼ tsp Bengal gram flour (besan)
• ½ tsp chaat masala
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala
• salt to taste
• 1 cup whole wheat flour (gehun ka atta)
• 1 cup low fat milk
• salt to taste

Directions

For the paneer tikka filling

1. Add the paneer and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
4. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis

1. Combine all the ingredients and knead into a soft dough.
2. Divide the dough into 9 equal portions.
3. Roll out each portion into a thin chapati.
4. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.Divide the paneer tikka filling into 9 equal portions.Spread one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tava (griddle).Cut into 50 mm. (2") long pieces and serve hot.

 

Paneer tikka masala Making Tips

 

 

Ingredients

• 5 tsp. lemon juice
• 1 tsp. grated ginger
• 2 garlic cloves, crushed
• 2 green chili, chopped
• 3 tbsp. chopped coriander
• 1 tsp. chili powder
• salt to taste
• 250g paneer cut into cubes.
• 2 tbsp. vegetable oil
• 2 onions, chopped in 1-inch long thin slices
• ¼ tsp. turmeric powder
• 3-4 tbsp. thick yogurt
• ½ cup milk

Directions

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 

Spinach Rice

 

 

Ingredients

• 2 Cups Cooked Rice
• 1 Large bunch Spinach
• 1/2 tsp Jeera powder
• 1 tsp Pepper Powder
• 1 Redchilli (Break into 2 pieces)
• 1/2 tsp Haldi
• 1 Cinnamon Stick of 2 inches.
• Salt to taste
• 1 tsp Oil
• 5 nos.cashew and 4 nos. crushed

Directions

1. Wash the spinach well in running water and keep it aside for some time.
2. Chop the spinach with the stem too.
3. Heat oil and add cinnamon stick,Cashew,red chilli,and spinach and cook till it reduces its quantity.
4. Add haldi, Jeera powder and pepper powder and sugar.In max 4 minutes time, Palak becomes soft.
5. Add Salt at the end otherwise water will come out from the palak. Switch off the gas.
6. If some water content is there add crushed cashew nut powder.It absorbs the water.
7. Add palak gravy to the rice.Mix well.
8. Serve with raita.

Palak Rice Making Tips

 

 

Ingredients

1 no. Onion
1 tsp. Ginger/Garlic paste
3 nos. Green Chilies
bunch All spice powder(whole masala preferred)
½ cup Indian Cottage Cheese(fried cubes)
2 tbsps. Vegetable Oil
2 cups Rice (basmati)
1 no. Lemon
1 tsp. Cumin Seeds
3 bunches Spinach

Directions

1. Cook rice in regular way.
2. Boil spinach, drain and make its puree
3. Heat oil in a pan and temper some cumin seeds with whole garam masala.
4. Add and fry onions till it is light brown
5. Add ginger, garlic and chilli paste in it and fry for another minute.
6. Add spinach puree prepared earlier and cook till the oil separates. Season with salt and lime juice and cook for a 2 to 3 minutes.
7. Finally, fold this mixture nicely into the cooked rice.
8. Add fried paneer cubes into the mixture and let it stand for 10 minutes before serving.

 

Mexican Flavored Rice Making Tips

 

 

Ingredients

• 1-2 Clove Garlic (crushed)
• 1 Onion (diced)
• 1 Can Tomato Puree
• ½ cup Vegetable or Olive Oil
• Long Grain White Jasmine Rice
• 2 cups of Vegetable broth

Directions

1. Soak rice for over an hour and drain completely
2. In a saucepan heat 4 tbsp of Oil and toast rice till it start changing its color from white.
3. Add crushed garlic, onion and saute for couple of minutes.
4. In a blender, add a can of tomato puree, 1 tsp Salt, 2 cups of vegetable broth. Blend well.
5. Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed.
6. Let set for a few minutes before serving.

You can add diced carrots or peas for color. If non-vegetarian, substitute vegetable broth with chicken broth.
Serving Suggestion: Melt some mozzarella and cheddar chese on top of refried beans on the same plate.

 

Baked Fish with Mushrooms

 

 

Ingredients

• Approx 1 lb of fresh or frozen fish fillets (the fresher the better)
• 2 tbsp butter
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup sliced green onions (substitute other onions if necessary)
• 1 tsp fresh thyme or 1/4 tsp dried thyme

Directions

1. If frozen, thaw and dry fish. Arrange in a rectangular baking pan sprayed with Pam cooking spray. Sprinkle lightly with salt (optional). Preheat oven to 450 degrees.
2. In a small saucepan melt butter, add mushrooms, onions, and thyme. Cook over medium heat until the mushrooms and onions are green and tender. Spoon mixture over fish.
3. Bake at 450 for 12 to 18 minutes or until the fish flakes easily with a fork.