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.

 

Mexican rice Making Tips

 

 

Ingredients

• 3-4 garlic
• 1 cup rice
• 3 capsicum
• 3 onions
• 2 tomatoes
• 2 tbsp butter/ghee
• 4 tbsp oil
• 1 cup cabbage
• 2 tsp soya sauce
• 1 tsp red chilli pd.
• salt to taste

Directions

1. Fry the washed rice, then add water and cook it.
2. In another vessel, heat oil, fry onions and garlic till they become golden brown.
3. Fry cabbage and capsicum in the same oil.
4. Add tomatoes, soya sauce, salt and Red chilli pd. and fry for 2 minutes.
5. Mix rice and cook it for 10-15 minutes and serve it hot.

 

APPLE KISHMISH PAN CAKE

 

 

Ingredients 

• 3 tsp raisins
• 3 eggs
• ½ tsp cinnamon powder
• ½ cup apple puree
• ½ cup castor sugar
• 4 - 5 tsp all purpose flour
• 2 tsp flour
• Soda pinch 
• 1 medium vanilla pod

For garnish

• Honey
• Apple puree
• Raisins
• Castor sugar
• Cinnamon powder

Directions

• Whisk eggs in a bowl.
• Mix raisins, cinnamon powder and apple puree in the bowl.
• Now add castor sugar, all purpose flour, soda and vanilla essence in the bowl, whisk them.
• Place the mixture on the pan.
• Keep the prepared pan cakes with honey, apple puree, and raisins.
• Garnish the prepared pan cakes by sprinkling castor sugar and cinnamon powder on them.
• Your Apple Kishmish Pan Cakes are ready.

 

Making Tips For Capsicum Rice

 

 

Ingredients

• 2 cups basmati rice(cleaned and soaked in water for 10 mins)
• 3 green capsicum, finely chopped
• 1 finely chopped onion
• 1 tomato, chopped
• 5 whole red chillies
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tbsp grated coconut
• 6 crushed and roasted cashew nuts
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 2 tsp salt to taste
• 2 tsp ghee
• few curry and coriander leaves
• 1 tbsp refined oil

METHOD For Making

1. Clean basmati rice with water,then drain it.Heat ghee in a pan,now roast basmati(wet) in ghee for a min.This will give nice ghee taste to the rice.
2. Cut onions,tomato,capsicum,green chillies into very small pieces.
3. Heat oil in a pressure pan,add cumin seeds,green chillies,chopped onions,chopped tomato,ginger-garlic paste and curry and coriander leaves.saute well till tomato begins to melt.
4. Now add chopped capsicum,chilli powder,salt and turmeric powder and saute for a min.
5. Add basmati rice and 3 cups water and pressure cook upto 1 whistle.turn off the flame.
6. Add lemon juice  and mix well.
7. Add crushed and roasted cashews and grated coconut in the end.
8. Serve hot with cucumber raita and papadams.

 

indian panini Making Tips

 

 

Ingredients

• 2 buns  
• 2 - 3 lettuce leaves 
• Oil to apply on griller

For chicken marinade 

• 1 chicken strip 
• 1 tbsp olive oil  
• Salt to taste
• Black pepper powder to taste

For filling 

• 2 tbsp green chutney  
• 2 - 3 sliced black olives  
• 2 tbsp mayonnaise  
• 2 tbsp grated mozzarella cheese  
• 4 - 5 cherry tomatoes 

For garnish

• Few lettuce leaves  
• 2 - 3 black olives 

Directions

• In a bowl add chicken strip, olive oil, salt, black pepper powder and mix well, let it marinade further.
• Put this marinated chicken strip on a grill pan and let it grill.
• Cut the bun from centre and open it.
• Remove the grilled chicken and cut it into cubes.
• To prepare filling in a bowl add grilled chicken cubes, green chutney, sliced black olives, mayonnaise, grated mozzarella cheese and chop the cherry tomatoes into pieces, and mix it in the mixture.
• Place lettuce leaves on the bun and add the prepared filling. 
• Apply oil on the grill machine and grill the prepared Indian panini on it.
• Now remove the grilled Indian panini on a plate and cut one of them.
• Garnish with lettuce leaves and black olives.

 

Lemon Rice Making Tips

 

 

Ingredients

• 2 cups Steamed Rice
• 2 Lemon
• 1 tsp Turmeric Powder
• 2 tsp Mustard
• 2 tsp Urad dal 
• 2 tsp Chana dal
• 1 Red Chilli
• Ginger - small peice chopped
• 2 Green Chilli, chopped
• 7-8 Kadipatha(curry leaves) 
• 1 tbsp Oil
• Salt, to taste
• Coriander - Garnishing

Directions

1. Heat the oil in a pan.Add mustard.After it splutters,add urad dal,chana dal and Red Chilli.Let the color changes slightly.
2. Add chopped Green Chilli,Ginger and Kadipatha and Turmeric powder and Salt.
3. Switch off the gas.
4. Squeeze lemon and mix well with Rice.
5. Garnish with fresh coriander