Cashew Chicken

Ingredients:

800  grams of chicken (boneless preferably)
2  cup(s) slightly sour yoghurt
½  cup(s) cashewnut paste
4  cloves
½  teaspoon(s) turmeric powder
1  tablespoon(s) each of ginger, garlic and green chilly pastes
1  teaspoon(s) each of cumin, coriander and hot spice mix (garam masala) powders
1  cardamom crushed
1  tablespoons clarified butter (ghee) / butter
salt to taste
golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing 

Preparation:

1. Heat clarified butter (ghee) / butter in a heavy-bottomed pan on medium level till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on medium level for about 3  minute(s).
2. Add the chicken pieces, little water and mix well. Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked.
3. Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 15  minutes or till the chicken is tenderised and the gravy is thick.Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.

Chicken Fry

Ingredients:

12  chicken drumsticks
1  teaspoon(s) green chilly paste
1  tablespoon(s) garlic paste
2  teaspoon(s) ginger paste
1  teaspoon(s) red chilli powder
2  teaspoon(s) coriander powder
½  teaspoon(s) turmeric powder
1  teaspoon(s) hot spice mix (garam masala) powder
salt and freshly milled pepper to taste
1  tablespoon(s) clarified butter (ghee)
2  teaspoon(s) lemon juice
finely chopped fresh coriander and onion rings to garnish 

Preparation:

1. Make incisions in the chicken drumsticks with a knife.
2. Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.
3. Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.
4. Serve hot sprinkled with the lemon juice and garnished with coriander leaves.

Grilled Chicken

Ingredients:

800  grams of boneless 1"chicken chunks
1  cup(s) yoghurt well beaten
1  teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4  whole red chillies made into a paste with a little water
1  tablespoon(s) each of ginger and garlic pastes
1  tablespoon(s) dried fenugreek leaves (optional)
2  tablespoon(s) lemon juice
2  tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing 

Preparation:

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

1. Skewer the chicken chunks and roast it in a preheated oven for about 12  minutes or till the chicken is almost done.
2. Baste the chicken chunks with butter and roast for another 3  minutes.Garnish with onion rings, lemon wedges and finely chopped coriander leaves.
   
   
   

Fried Rice

Ingredients:

400 gm Rice
100 gm Ghee or butter
65 gms onion
2 gms cinnamon
2 gms Bay leaf
1 gm peppercorns
6 gms Salt

How to make fried rice:

• Heat the ghee in a large saucepan and add the finely sliced onion.
• Fry till golden brown, remove from the pan and keep aside.
• To the hot fat, add the washed and drained rice and the spices.
• Keep stirring and fry for 4-5 minutes till the rice appears glazed. Add salt and boiling water an inch above the rice.
• Boil and simmer till the water is almost absorbed and then put into a very slow oven at 250 degree and leave for 20-25 minutes till the rice is cooked.
• Serve garnished with fried onions. Hard-boiled eggs cut in slices may also be used as a garnish.

PANEER TIKKA MASALA

Ingredients:

250 gm cottage cheese (paneer)
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

How to make paneer tikka masala:

• Cut round slices of tamatar and pyaj and keep them aside.
• Cut paneer in cubes.
• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
• Now add paneer cubes and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
• Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it.
• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
• Add finely chopped tomato and cook until oil floats on the surface.
• Then add kaju paste and cook for 5-10 minutes.
• Then add all the spices and cook for 2 minutes.
• Lastly add paneer cooked in oven and cook for 5 minutes.
• Garnish with coriander and serve hot.

Paneer Kofta

Ingredients:

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee) 

How to make paneer kofta:

• Boil potatoes and peel them.
• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

Paneer Sandwich

p grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.