Paneer Tikka (Dry)

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. Paneer tikka is marinated paneer/cottage chese cubes, arranged on skewers and grilled or baked in the oven.This recipe is for paneer tikka and not paneer tikka masala. paneer tikka is dry whereas paneer tikka masala is a gravied dish. 

It is one of best paneer recipes that can be served as starter or as an accompaniment. There are multiple ways in which this awesome starter can be prepared. 

Prep time: 10 mins
Cooking time: 1hr 
Serves: 10



INGREDIENTS:
Main ingredients 

250gms Paneer (cottage cheese), cut into 1-inch square, 1/2 inch thick slices

2 Green Capsicums, cut into 1-inch squares

1 tomato, cut into 1-inch squares (optional)

1 medium Onion, cut into 1-inch chunks 1 medium Potato, cut into 1-inch squares (optional)

For the marinade: 1½ teaspoons Ginger-Garlic Paste

1 cup Hung Curd (Greek Yogurt)

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala powder

1/2 teaspoon Kasuri Methi (dried fenugreek leaves)

1 teaspoon Coriander Powder½ tsp black pepper powder (optional)

1 teaspoon + 1 teaspoon Chaat Masala

1½ tablespoons Oil

Salt1 to 2 tbsp oil or ghee or butter for brushing

1-2 teaspoon Lemon Juice1 tsp jeera powder/cumin seeds powder

METHOD:In a large bowl, take the curd and whisk it till it becomes smooth Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade. Add the paneer, onion, potato and capsicum to it and mix gently to coat all added ingredients with marinade. Keep aside for 2 hours to marinate. If possible, cover and place them in refrigerator to marinate overnight. Arrange capsicum, potato, onion, paneer and capsicum in given order on small wooden toothpick/ skewer. Heat non-stick griddle or tawa, spread 1½ tablespoons oil on it. When tawa is hot enough, shallow fry skewered paneer and vegetables over medium heat. Cook each side by turning toothpick/ skewer until all sides are light brown. This will take approx 3-4 minutes. Crispy paneer tikka dry is ready. Serve hot, sprinkled with the chaat masala. Dry paneer tikka can be served with green chutney as a side dish or starter.

Tips and Variations:

• If you do not have non-stick griddle or non-stick tawa, then use regular tawa or griddle and add more oil while shallow frying to prevent it from sticking.
• Use tomato, yellow capsicum and baby corn for variation.
• Use sour cream if curd is not available.
• Tofu can be used as a substitute of paneer in this recipe.
• You can add two tbsp besan in the marination. this will prevent the paneer from sticking to the tava and will give a nice taste.
• Alternatively,grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour from all sides.

Fried Dahi Chops (Mutton)

Fried Dahi Chops is a thick, crisp crust meats without all the fat. Battered in a spice mixture these chops will taste great with roti or naan. 

Prep time: 3hrs
Cooking time: 30mins
Cuisine: Pakistani
Servings: 4-6


INGREDIENTS:

Mutton Chops: 8 (Pound Lightly) 
Yogurt: 2 Cups 
Onion (Birista-brown, crispy onions) {optional}
Oil: 1 Cup 


:: For Paste To Coat The Chops :: 
(Make a fine paste of all these ingredients)
 
Ginger: 2" Piece and Garlic: 4 Flakes (or Ginger-Garlic Paste)
Fresh Coriander Leaves: 1 Small Bunch (chopped)
Green Chillies: 4 
Red Chillies: 2 
Turmeric Powder: 1/2 Teaspoon 
Pepper Corns: 6 
Salt: To Taste 

METHOD:

Coat the chops with the yogurt and masala paste. 
Soak them for 3 hours. 
Then heat oil in a pan and fry the chops till they get tender and brown. 
Garnish them with brown and crispy onions or serve them with crispy Potato chips and spicy chutney and serve hot. 

Chicken Afghani

Chicken glazed with distinctive ingredients and grilled. Long, slow marinating in garlicky yogurt  adds deep flavor, so you end up with grilled chicken that's as delicious as it is nutritionally correct. 

Prep time: 10mins + overnight
Cook time: 20mins
Serves: 4

INGREDIENTS:
1/2 kg Chicken breasts
2 large Cloves garlic (ground)
1/2 tea sp Salt 
2 cup Plain curd, wholemilk yogurt 
Juice of 1 large lemon, 3 to 4 table sp 
1/2 tea sp Crushed black pepper 
1 cup kaju (optional)
5-6 choti elaichi (optional)
Oil for frying (optional)

METHOD:
1. Marinate all the ingredients very well together in a bowl so all surfaces are wellcoated. 
2. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. 
Turn when you think of it. 
3. To cook, remove breasts from marinade. Broil or grill about 6 inches from the heat for 6 to 10 minutes a side, or until thoroughly cooked. 
4. You can also fry in oil (with the skewers)
5. Serve hot at once with soft pita or Arab flatbread and fresh yogurt.

Note: Overnight marination is important to get the desired taste.

Creamy Keema Cutlets

Mince creamy cutlets filled with flavored spices and coat with egg batter are deliciously tempting and mouth-watering.

Cuisine: Pakistani
Preparation time: 15-30 mins
Servings: 4-5

Ingredients
250 g kheema (mutton mince) 
100 g maida (allpurpose) flour 
100 g oil 
250 ml milk 
50 g onions 
1 tbsp gingergarlic paste 
2 bunches cilantro 
1 egg 
200 g bread powder 
100 g green chilies 
A pinch of turmeric 
2 tbsp chili powder
1 Potato (boiled) (optional)
Cheese (optional)
Salt to taste

Method:
Place the Qeema in a cooker and pressure cook for few minutes. 
Heat oil in a pan, add chopped onions, chili powder, gingergarlic paste,turmeric and fry for 2-3 minutes. 
Then add kheema and cook until it gets separated. 
Heat oil in a separate pan, fry the maida flour for 2 minutes. 
To this, add warm milk and cook until it thickens and looks like mash potatoes. Add cheese (optional- if you want cheesy taste). If consistency is not thick you can add potatoes.
Then add kheema mixture to the maida with salt and remove from heat. 
Make round balls and press to an oval shape, apply beaten egg and then bread powder and deep fry in oil until they are brown. 
Serve with sour spicy chutney. 

Chicken Shaami Kebabs

Chicken Shaami Kebab

Kebabs made from chicken, chana dal and a range of masalas, fried crisp. It is very popular in India and Pakistan. It is perfect to serve as side dish or you can also use these kebabs to make burger. In this recipe kebabs are made with chicken but you can use mutton or beef mince as well. But remember beef or mutton gets time to tenderize. 

Recipe Servings	:	4
Recipe Cook Time	:	1 Hour

INGREDIENTS:

For boiling:

500gm chicken, (boneless) cut into cubes 
1/3 cup chick pea lentil (chana daal), washed and soaked (atleast for 3 hours)
1 tsp ginger-garlic paste

1 potato peeled
1 onions, medium sized (chopped)
Salt to taste
5-6 dry red chilies (whole)

1/4 tsp turmeric powder
1/2 tsp. black pepper

For frying:
1tsp cumin powder

 3 green chilies, finely chopped
1/2 bunch green coriander, finely chopped
1tsp garam masala
1 Egg lightly beaten

1-2tbsp breadcrumbs (optional)
Oil for frying

METHOD:

Put the chicken with chana dal, ginger-garlic paste, red chillies, onion, potatoes, salt, turmeric powder, black pepper into a pan.  Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture. 

Allow this mixture to cool completely.  Mixture must be completely dry. Let it cool down. Grind it in food processor until smooth.  Turn it out into a bowl.  Add the garam masala, green chillies, cumin powder and chopped coriander.  Give everything a good mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.  At this point you can refrigerate or even freeze the mixture until needed. 

When ready to fry, shape the kababs into flat discs. Beat egg in a bowl and dip the kebabs in egg; Heat a oil in pan and deep fry them until golden brown on both sides.  


NOTE: For stuffing you can also add mint in it at end while mixing.
You can also freeze these kebabs and use them whenever you want. 

Chicken Malai / Creamy Chicken Curry / Murg Malai

Chicken Malai recipe is one to try out if you want to have a fancy dinner or want to impress your family members. A delicious chicken recipe made with little or no oil . Chicken cooked in milk and cream, with a melt-in-your-mouth quality from being marinated in an aromatic spicy creamy base.
This is very easy to prepare and gives you unique taste of Chicken Malai Recipe so let’s try this recipe that is specially brought to you and give your views.

Recipe Servings	:	5
Recipe Cook Time	:	1 Hour

Ingredients

• For the gravy:
  
  1 cup cream
  
  3 green chillies, chopped
  
  1 onion, chopped or grinded
  
  2 1/2 cup milk
  
  1/2 cup almond-cashewnut paste
  1 tsp green cardamom powder
  
  1 tsp chopped ginger
  
  2 Tbsp chopped coriander leaves
  
  1/2 tsp dry ginger powder
  
  1 tsp white pepper powder
  
  1 tsp kasoori methi
  
  2 tsp garam masala
  
  A pinch of saffron
  
  2 tsp chopped almonds
  
  Salt, to taste
  
  Oil (if required)
  For the marinade:
  
  750gms chicken (preferably boneless)
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  2 tsp white pepper powder
  
  juice of 1 lemon
  For the garam masala:
  
  1 black cardamom (badi elaichi)
  
  6-8 green cardamoms (choti elaichi)
  
  1 piece mace (javitri) or nutmeg (jaiphal)
  
  2 tsp cumin seeds (zeera)
  
  4-5 cloves (laung)
  
  1 cinnamon (dalchini)
  
  4-5 black peppercorns (kali mirch)
  
  6-7 dried rose petals (optional)

• Method

  For the marination:
  Clean, cut and dry your chicken cubes using kitchen towels. The marinade works best if the chicken is dried thoroughly from any moisture. Add salt, lemon juice, ginger/garlic pastes and white pepper powder. Mix well and refrigerate for an hour.
  
  
  For the garam masala:
  
  Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.
  
  
  For the gravy:
  
  Heat oil (optional) in a pan and add cream, onions, green chillies, and cook till the onions are soft.
  
  Now add the milk and the marinated chicken, mix well. Add almond-cashewnut paste. Cook for 5 minutes.
  
  Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.
  
  Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.
  
  Garnish with chopped almonds and serve hot.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       NOTE: If you want to use meat or mutton then   try marinating the meat for longer (use a bit of tenderiser to help soften the meat).