Mint (Pudina) Chutney

Ingredients:
1 bunch fresh mint leaves
1/2 bunch coriander leaves
1/2 cup yogurt
4 green chillies
1 teaspoon lemon juice
Salt to taste

Preparation:

Wash mint and coriander leaves thoroughly.

Give them a rough chop along with green chillies.
Add mint leaves, coriander leaves, green chillies, yogurt, salt, and lemon juice in a blender.
Grind them to a fine paste pushing down, if necessary, with a rubber spatula. Serve with any snack.
(Seasoning is optional:1 tsp oil, 1/4 tsp mustard seeds, and cumin seeds)

Hyderabadi Spicy Tomato Chutney

Ingredients:
12 medium finely chopped fully ripe-red tomatoes (1 cup ready-made tomato paste can also be used)
4 tablespoons oil
4 whole red chillies broken
8-10 curry leaves roughly chopped
1 inch ginger grated
1/4 teaspoon asafoetida (hing)
2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garlic powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coconut powder
1 teaspoon amchur powder
Salt to taste
1 teaspoon chopped coriander leaves

Preparation:
Heat oil in a kadai/pan. Add mustard seeds and when mustard seeds crackles, add whole red chillies, hing, and cumin seeds.
Add grated ginger and garlic powder. Stir continuously for 2 minutes.
Add chopped tomatoes, curry leaves, coriander powder, turmeric powder, amchur powder, coconut powder, and salt. Cook on medium heat until the tomatoes are well cooked and chutney leaves oil.
Garnish with coriander leaves. Serve with steamed rice. You can also use this chutney as a spread on bread sandwich.

Rajma Masala (Red-Kidney Beans)

Pick, wash and soak rajma in water overnight. Boil it nicely with some salt. Canned kidney beans can also be used (I prefer soaked and boiled)

Ingredients:
2 cups red rajma boiled (red kidney beans)

4 tablespoons oil (I use expeller-pressed coconut oil, great for cooking)

4 bay leaves
4 cloves

1/2 teaspoon fenugreek (methi) dried leaves

3 green cardamoms
1 stick cinnamon

1 teaspoon cumin seeds

2 medium size finely chopped onions
1 inch ginger chopped

1 teaspoon garlic chopped

3 tablespoons tomato puree/paste

2 teaspoon coriander powder

1 teaspoon garam masala

1 tsp cumin powder

1/2 teaspoon red chilli powder (depends how spicy)

1/2 teaspoon turmeric powder

1/2 teaspoon mango powder (amchur)

Salt to taste

Chopped coriander leaves to garnish

Preparation:
Take oil in a pan and add bay leaves, cloves, cinnamon and cardamom. Let them become brown until the flavors starts coming.
Add cumin seeds, cut onions, and cook until onions become soft and translucent.
Add ginger and garlic and continue to sauté till golden brown.
Add 1/4 cup of water and cook again till the onions, ginger-garlic, and whole spices blends together.
Add tomato puree/ paste, coriander powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur powder, and salt. Stir them well until oil starts to separate from masalas.
Add rajma along with its water. Simmer the heat and cook for 10-15 minutes until beans are well blended with the gravy. Adjust salt and garam masala.
Garnish with chopped coriander leaves and serve it with naan or steamed rice.

Tomato-Lemon Rasam

Tomato Rasam

Tangy and spiced tomato based soup made from red or yellow lentils in South India.

Ingredients:

1/2 cup toor dal

1 tablespoon oil or butter

1/3 teaspoon mustard seeds

Pinch asafoetida (hing)

1/4 teaspoon turmeric powder

1 fresh lemon juice

2 medium size cut tomatoes  (use 6-8 cherry tomatoes that give the best results)

1 teaspoon tomato puree

2 sliced green chillies

1-2 teaspoon rasam powder or sambar powder

5-10 curry leaves

1/4 teaspoon black pepper

1/2 teaspoon cumin powder

Salt to taste

1 tablespoon chopped coriander leaves to garnish

Preparation:

Pressure-cook lentils or cook in an open pan by adding 5 cups of water, salt and turmeric. Keep aside.

Seasoning:

Heat butter in a pan. Add mustard seeds and crackle them. Add hing at the same time.

Add boiled dal into the seasoning. Stir it thoroughly and add curry leaves, tomatoes, green chillies, black pepper powder, cumin powder, rasam or sambar powder, and salt. Cook for 5-10 minutes on a medium flame and wait till rasam bubbles up.

When nice flavor starts coming add lemon juice and boil.

Garnish with coriander leaves and serve hot with rice.

Pan-Fried Tilapia

Ingredients:

1 pound tilapia fillets

1/2 teaspoon garlic powder

1/2 teaspoon coriander powder

1/2 teaspoon parsley flakes

1/2 teaspoon coarsely ground black pepper

Pinch of nutmeg powder

1 tablespoon lemon juice

2 tablespoons butter or oil

Salt to taste

Preparation:

Marinade fish fillets in all the above ingredients. Leave in the refrigerator for 15-20 minutes.

Heat oil in a pan and place marinated fillets in a pan.

Cook each side of fillet for 3-4 minutes until brown and crispy on a medium heat. Keep the pan covered.

Serve with salad or make rolls using tortillas.

 

Turnip Greens

Stir Fried Turnip Greens

Fresh green leafy vegetables are good for health. They are tasty and have a great nutrition value as they are rich source of vitamin C, potassium, and calcium. They can be prepared in a variety of ways such as steaming, sautéing and stir frying. Fresh tender leaves can be used in salads, or stews.

Ingredients:

1 bunch turnip greens washed and roughly chopped

1 medium size onion finely chopped

1/4 teaspoon cumin seeds

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1/2 teaspoon coriander powder

1 medium size chopped tomato chopped

1 tablespoon butter

2-3 green chillies chopped

Salt to taste

Preparation:

Heat butter in a pan. Add cumin seeds and saute till they turn brown.

Add onions and with constant stir make them translucent. Add ginger and garlic. Saute for 2-3 minutes.

Add tomatoes, and green chillies. Cook until all the above ingredients blends well.

Add turnip greens, coriander powder, and salt. Cook on medium to high heat covered with lid. This should be done in 5-8 minutes. (Don’t overcook the leaves----make sure lush green color stays intact).

Serve hot.

Chicken Curry

Ingredients:

2 pounds chicken (with bones or bonesless)

4 tablespoons oil

4 medium size onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

3 tablespoons tomato puree

1 inch ginger, chopped

1 inch cinnamon stick

4 green cardamoms

4 bay leaves

1 teaspoon fenugreek (methi) leaves

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon amchur powder

Salt to taste

Coriander leaves, chopped to garnish

Preparation:

Heat oil in a pan. Add cinnamon, cloves, bay leaves, and green cardamoms. Fry until they change color to brown.

Add chopped onions, chopped ginger and sauté till golden brown.

Add methi leaves and fry for 1-2 minutes.

Add ginger paste and garlic paste and sauté for 2-3 minutes with constant stirring.

Add tomato puree and stir.

Add turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, and red chilli powder. Saute for 1 minute.

Add 1/4 cup water and cook for 2 minutes on medium heat until oil separates from masala.

Add the chicken pieces and salt. Sauté on high heat for 2-3 minutes. Add 1/2 cup of water, bring to a boil on a medium heat, cover and cook till the chicken is fully done.

Garnish with coriander leaves.

Serve hot with roti or rice.

Bhindi Sabji

Ingredients:
1 pound bhindi (lady fingers)
3 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder

4 green chillies, chopped

1/2 teaspoon turmeric powder
1/2 teaspoon amchur (mango powder)
Salt to taste

Preparation:

Nicely wash, dry and remove both the ends of bhindi. Cut into small pieces equally.

Heat oil in pan and add cumin seeds.

When cumin seeds turn brown, add onions and sauté till they become translucent.

Add cut bhindi and green chillies and sauté for a minute.

Sprinkle turmeric powder, coriander powder, amchur powder, and salt.

Mix well and cook over the medium heat with constant stirring in between.

When cooked increase the heat and cook for about 2-3 minutes until oil starts separating.

Serve hot with roti.

Moong Dal

Ingredients:

1 cup dhuli moong dal (split green gram)

1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
2 tomatoes chopped finely
1 tablespoon butter or oil
1/4 teaspoon mustard seeds
3 red whole chillies
1 onion chopped
2-3 cloves of garlic chopped (optional)
1 inch ginger chopped
5-10 curry leaves
Pinch asafoetida (hing)
Salt to taste
1 tablespoon coriander leaves chopped to garnish

Preparation:

Wash dal and add salt, turmeric powder, chilli powder, garam masala, coriander powder, and tomatoes in a pressure cooker or in an open pan. Pressure cook with two whistles or in an open pan until smooth. Season dal as recipe below.

For Seasoning:

Heat butter or oil in a pan. Add mustard seeds (let it crackle), whole red chillies (gives flavor), cumin seeds, and asafoetida.

Add chopped onions, garlic, ginger and curry leaves until brown.

Add cooked dal and boil for 5 minutes.

Adjust salt according to taste.

Garnish it with fresh corinder leaves.

Serve it hot.

Lemon Rice

Ingredients:

2 cups basmati rice (soak rice in water for 10 minutes for good results)

2 tablespoons oil or butter
4 cups water
Pinch asafoetida powder (hing powder)
1/4 tsp mustard seeds
1 tablespoon lemon juice or one fresh lemon
2 teaspoons black gram/channa dal (yellow) split
1/3 teaspoon turmeric powder
1 tablespoon grated coconut (used for garnishing)
2 sliced green chillies
2 tablespoons roasted pea nuts (optional)
5-10 curry leaves
Salt to taste

Preparation:

Heat oil or butter in a pan.

Add channa dal and Shallow fry it to light brown.
Add mustard seeds (let them crackle), asafoetida, turmeric powder. Stir them properly.
Add water, green chillies and curry leaves and boil.
Add rice and salt to taste. Mix them well.
Pressure cook in one whistle or cook until water evaporates.
Garnish with grated coconut and coriander leaves.

Boondi Raita

Boondi raita is one of the most popular and traditional North Indian recipes. Boondis are made from gram flour in the form of small little balls. These balls are then deep fried in oil. Boondi is easily available in almost all Indian grocery stores. Make sure you buy a fresh stock and remaining unused can be stored in a refrigerator or in a freezer.

Ingredients:

1 pound dahi/yogurt

3 tablespoons of boondi
1/4 teaspoon mint flakes/powder (fresh finely chopped gives good flavor)
1/2 teaspoon cumin powder coarsely ground
2 tablespoons heavy cream
1/2 teaspoon black pepper
1 teaspoon finely chopped fresh coriander leaves

Pinch of chilli powder

Pinch of salt

Note:Soak boondies in luke warm water for 5 minutes. Squeeze water gently from boondis or use a strainer to drain all the water. Keep boondis aside for later use.

Preparation:

Whisk/ Beat yogurt/dahi and heavy cream together to make it a smooth mixture. Add soaked boondi in the whisked yogurt along with all the above ingredients, mix them well. Garnish with sprinkles of black pepper and cilantro and refrigerate. Don’t leave at room temperature. Serve with rice and naan.

Fish Pakoras

Fish pakaros are one of most popular and delicious snacks in North India. It goes well with drinks or any evening cocktail. Try this very simple recipe.

Ingredients:

1 pound fish fillets (avoid flaky ones)

1 teaspoon lime or lemon juice (use fresh)
1 teaspoon ginger paste
1 teaspoon garlic paste
4 tablespoons gram flour (Besan)
1 teaspoon chilli powder
1 teaspoon cilantro powder
1/2 teaspoon turmeric powder
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1 tablespoon sour cream
1 pinch orange/red food color (optional)
Salt to taste
Oil for deep frying

Preparation:

Step 1

Cut fish into small pieces.
Add pinch of salt, lime/lemon juice, ginger paste, garlic paste.
Keep aside for 15 minutes at RT or in a refrigerator.

Step 2

Make batter of gram flour, sour cream, chilli powder, cilantro powder, turmeric powder, mango powder, garam masala and salt to taste. (pinch of food color if you like)

Dip the marinated fish pieces (of step 1) into this batter and fry in oil till golden brown and crisp.

Serve with some onions fries or vegetables on side or a salad. You can make parantha (any Indian bread) or tortilla rolls by using the above fish along with cucumber, a slice of tomato, lettuce, and onions. You can simply serve with mint chutney or hot-sweet and sour chutney/sauce.

Baingan Bhartha

Baingan (Eggplant) Bhartha

Bhartha’s are mainly the north Indian preparation and can be made from several vegetables. Baingan (eggplant ) bhartha is one the most popular dishes where eggplant is roasted on a flame, barbequed, or baked in an oven.

Ingredients:

1 pound eggplants

3 tablespoons cooking oil/ butter/ ghee (I use expeller-pressed coconut oil)
1/2 teaspoon cumin seeds
2 medium-sized finely chopped onions
1 inch piece of finely grated ginger
1 teaspoon garlic grated/paste (optional, I don’t use it in my preparation of bhartha)
2 large tomatoes finely diced
3 green chillies that give bharta a great taste and flavor
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
1 tablespoon finely chopped fresh green coriander for garnishing

Preparation:

Roast eggplants on an open flame or in a tandoor, or can be baked in a preheated oven/or barbecued on a grill until the skin on the eggplant is thoroughly charred.

Cool the eggplants and remove the charred skin. Mash the inner pulp and keep aside for bhartha preparation.

Heat oil in a pan. Add cumin seeds, and onions and saute until they become translucent.

Add ginger, garlic (optional) and fry for a minute to remove the raw flavor.

Add tomatoes and green chillies and cook for about 2 minutes.

Add all powdered spices and salt. Stir them well for about 3-4 minutes.

Add mashed roasted egg and mix well. Cook for 5 minutes over a medium heat till oil separates.

Add freshly chopped coriander and stir. Cook another minute and turn off the heat.

Serve hot with chapatis or naan.

Shahi Gobhi (Cauliflower Dish)

Shahi Gobhi

Ingredients:
1 cauliflower floret
2 tablespoons butter/oil
1 medium size chopped or sliced onion
1/2 teaspoon cumin seeds
1 inch chopped ginger
4 garlic cloves chopped
1 teaspoon sour cream
1 chopped tomato
2 chopped green chillies
pinch nutmeg
Few cashewnuts roasted
2 teaspoons grated coconut
1/2 teaspoon coarsely ground black pepper
Salt to taste
1 tablespoon coriander leaves finely chopped for garnishing

1/2 cup peas can be added later.

Dry roast following ingredients and make paste by adding water or cream
(use garam masala for quick recipe)

3 cardamoms

5 cloves

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder (optional)
2-3 red chillies

7-8 cashew nuts

use 1tsp of dry roast masala (rest can be saved in a freezer or a fridge).

Preparation:

Heat oil (I use expeller – pressed coconut oil), add cumin seeds, onion, ginger, garlic chopped, grated coconut, and make it golden brown.

Add tomatoes, green chillies and cook for 4-5 min, add sour cream, black pepper, nutmeg, fresh paste masala, and cashews (roasted). Add salt to taste.

Add cauliflower, mix it well with all ingredients and 2-4 tbsp of water. Cover it with lid and cook. To make it dry, roast it on high flame without the lid for 2-3 minutes. Don't over-cook.

Add peas at the last when it is almost done (optional).
Garnish it with coriander leaves.

Punjabi Kadhi

Ingredients:

1 cup besan

2 cups yogurt
3 tablespoons oil
1 onion chopped or sliced
1/3 teaspoon mustard seeds
5-8 curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon methi (fenugreek) seeds
1/2 teaspoon dried kasuri methi
4 whole red chillies
1/2 teaspoon tamarind paste (depends how much sour you like, if yogurt is sour then very little tamarind)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon tomato paste
1 inch sliced ginger
2 teaspoons garam masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 sliced green chillies
Salt to taste

Preparation:

Besan Mixture: Mix besan, yogurt with double the amount of water with 1/2 tsp of turmeric powder, some salt and chilli powder. Use a hand blender to remove all the lumps. Keep aside while the seasoning is ready.

For Seasoning
Heat oil in a pan and add mustard seeds, whole chillies, cumin seeds, methi seeds and when they start to pop add chopped onions. Sauté until golden brown.

Add ginger paste, garlic paste, sliced ginger, curry leaves, sliced chillies, turmeric, garam masala, tamarind paste, cumin powder, salt and all other masalas.

Add little water till all other ingredients are well mixed.

Add Besan mixture and let it simmer for a while until curry thickens up---.

(Be careful about the consistency---. Sometime you need more Besan to get the right consistency, depends upon the quality of Besan - you have to standardize the kind of Besan you use--).While Kadhi is simmering you can add pakoras/or potatoes into it.

Keep the flame low otherwise will stick to bottom and will ruin the dish.

When thickens and ready, garnish with coriander leaves.

** adjust the ingredients according to your taste.

Maah Ki Dal (Dal Makhni)

Dal Makhni

Ingredients:

1 cup whole urad dal (urad sabut)

1 onion, finely chopped

1 tomato, finely chopped

1-2 inch ginger, finely chopped

1-2 green chilies, finely chopped

2 tablespoon heavy cream
2 tablespoon butter
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
4 red whole chillies
1 teaspoon chaat masala
Salt to taste

Preparation:

Pressure-cook urad dal with 5 cups of water, salt, and turmeric powder. Keep the flame low so that it cooks slowly without any whistles. 25-30 minutes will be good to cook dal on a medium-low flame.

Note: If needed more water can be added as urad daal absorbs a lot of water depending upon the quality.Open pressure cooker till all the pressure is released.

Cook urad dal with cream and butter till it becomes smooth.

Now in kadhai heat oil or butter, add red whole chillies. Fry them to dark brown.

Add cumin seeds, chopped onions and ginger. Fry till golden brown.

Add green chilies and tomatoes till they soften.
Now add garam masala, chili powder, dhania powder, cumin powder, chaat masala and salt to taste.
Fry again for a moment.

Add dal and stir on medium flame. As soon as it starts boiling remove from the gas.

Garnish dal makhni with coriander leaves and some butter.

Serve dal makhni hot. Goes well with parantha, naan or rice.

Chicken Seekh Kababs

Seekh Kababs

Upper Picture: Kababs made in a pan with skewers
Lower Picture: Kababs on a grill

Ingredients:

1 pound  boneless chicken strips
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon almond paste
1 tablespoon yogurt or sour cream
1 teaspoon lemon juice
1/2 teaspoon amchur (mango powder, optional)
1/2 teaspoon garam masala (roasted can also be used for better taste and flavor)
1/2 teaspoon cumin powder (roasted can be used for better taste and flavor)
1/2 teaspoon chili powder (depends how spicy you want!!)
1 teaspoon cilantro powder
1/2 bunch finely chopped fresh cilantro
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1/3 teaspoon black pepper coarsely ground
1/4 teaspoon mint powder
1 egg optional
Salt to taste

Preparation:

Mix all the spices together as above and add to the ground chicken

Mix well, cover, and leave in fridge for 3-4 hrs to marinate or keep at room temperature for 10-15 minutes.
Insert skewers into the chicken strips.
Shallow fry on a griddle by using oil or ghee or can also be barbequed.

Serve with sliced onion, tomato, mint chutney and lemon. It can just be garnished with chopped fresh cilantro leaves

Rolls can also be made by using naan or pita bread.

Chicken Keema (Ground Chicken)

Ingredients:

1 pound ground chicken

3 tablespoons oil
1/2 teaspoon cumin seeds
1 teaspoon garlic (chopped)
1 teaspoon ginger (chopped)
1 onion chopped
2 tomatoes diced or 2 tsp puree/paste
1 teaspoon cumin powder
1 teaspoon cilantro powder
1/2 teaspoon turmeric powder (optional)
1 teaspoon garam masala (roasted can also be used)
1/2 teaspoon red chilli powder
1 teaspoon mango powder
Salt to taste

For Garnishing
1 tablespoon cilantro chopped and wedges of hard boiled eggs/lemons/tomatoes/ can be used.

Preparation:

Heat oil in a pan.

Add cumin seeds, chopped onions, cook until translucent or becomes soft. Now add ginger- garlic paste and until they are brown in color.
Add ¼ cup of water and cook again till the onions, ginger-garlic blends together.
Add diced tomatoes/puree and add water if necessary.
Add cilantro powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur (mango) powder.
Add salt to taste.
Add ground chicken and simmer for 8-10 minutes on a medium flame until cooked.

Serve hot with garnishing as desired.

Kabuli - Chana Masala (Chickpeas in Gravy)

Main Ingredient: Chickpeas

Soak chick peas in water overnight and boil nicely with 1/2 tsp salt. Canned Chick Peas can also be used (I prefer soaked and boiled)

Ingredients:

2 cups boiled kabuli chana (chickpeas)
2 tablespoons oil (you can also use 1 stick butter)

2 bay leaves
2 cloves
1/4 teaspoon kasuri methi dried (fenugreek)
2 green cardamoms
1 stick cinnamon
1/2 teaspoon cumin seeds
1 medium size onions (cut into small pieces)
1/2 teaspoon ginger paste
1/2 teaspoon sliced ginger
1/2 teaspoon garlic paste
1 tablespoon tomato puree/paste
1 teaspoon cilantro powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/4 teaspoon red chilli powder (depends how spicy)
1/4 teaspoon turmeric powder
1/2 teaspoon mango powder (amchur)
Salt to taste
Tea extract (optional, 2 tsp tea leaves boiled in a half cup of water and use the tea extract)
Chopped cilantro leaves to garnish

Preparation:

• Take oil/butter in a pan and add bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.
• Add cumin seeds, cut onions, and fenugreek leaves. Cook until translucent or becomes soft. Now add ginger-garlic paste, sliced ginger and cook until they are brown in color.

Note: make sure ginger-garlic is nicely done otherwise raw flavors will spoil the taste.

• Add 1/4 cup of water and cook again till the onions, ginger-garlic blends together.
• Add tomato puree/ paste and add water if necessary.
• Add salt to taste, cilantro powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur powder and tea extract. Cook for 5 minutes and add water to make gravy (depends how thick you want).
• Add boiled chickpeas along with its water. Simmer heat and cook for 5-6 minutes until chick peas are well blended with gravy.
• Garnish with chopped cilantro and serve with naan or rice.

Palak-Paneer




Ingredients:

2 bunches fresh spinach (palak)

1 pound paneer (Indian cheese)
1 onion chopped medium size
1 teaspoon grated or chopped ginger
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon pure ghee/butter
1/2 teaspoon cumin seeds
1 teaspoon garam masala
1/4 teaspoon chili powder or to taste
1 teaspoon cumin powder
1 teaspoon cilantro powder
1/4 teaspoon turmeric powder
2 medium size tomatoes diced or puree
Salt to taste

Preparation:
Clean and wash spinach thoroughly.

Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil and add cumin seeds, onions and fry till golden brown.
Add ginger-garlic paste and stir-fry.
Now add diced tomatoes/puree and cook.
Add all garam masala, cumin powder, chilli powder, turmeric powder and salt to taste.
Now add the spinach and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (paneer can be fried to golden brown in a separate pan or can be used as it is).
Add paneer pieces to the gravy and cook until done for few minutes (don’t stir much, it will ruin the pieces of paneer)
Take out in a bowl and serve with rice or roti/naan.

Chicken Tikka Masala

Ingredients:
PART I
3-4 pounds boneless chicken breast or thighs cut into pieces
1/2 cup yogurt
1/2 teaspoon lemon juice
1 teaspoon roasted ground cumin
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/4 teaspoon nutmeg
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek leaves
1/2 teaspoon freshly ground pepper
1/4 teaspoon food color, orange or red (optional)
1 tablespoon olive oil

PART II
4 tablespoons butter or oil
1 teaspoon cumin seeds
4 bay leaves
4 cloves
4 green cardamoms
1 stick cinnamon
2 medium size onions cut into small pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
4 teaspoons tomato puree
1/4 cup heavy cream/sour cream
2 teaspoons cilantro powder
1 teaspoon cumin powder
1-2 teaspoon garam masala
1/4 teaspoon red chilli powder or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Preparation:

Part I
Place all the ingredients of part I into a glass bowl and mix thoroughly. At this stage orange food color will give a glorious shine to the batter. Add the chicken pieces into this batter and let it marinate for 2-3 hrs at room temperature or overnight in the refrigerator.
Preheat oven 350° F. Bake the chicken for 15 minutes or barbecue on grill.
Remove the pieces from the oven or grill and proceed for part II.

Note: The above grilled chicken could also be served as an appetizer garnishing with cilantro leaves, some cut onions and tomatoes.

Part II

Melt the butter and add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.

Add cut onions, ginger- garlic paste and cook until they are brown in color.

Add ¼ cup of water and cook again till the onions and soft and tender into sauce. Add tomato puree and heavy crème into this.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add heavy cream or sour cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add baked or barbecued chicken pieces into the sauce. Simmer the heat and cook for 5-10 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with Naan/Roti or Pita bread, and enjoy.