Paneer Bhurji Easy Recipe

Cuisine: Indian Main Course

Pax: 2pax

Ingredients:

    Paneer 250gms
    Onion medium 2pcs
    Tomato medium 1pc
    Salt to taste
    Haldi to taste
    Garam Masala to taste
    Dhaniya Powder to taste
    Red chilly powder to taste
    Kasturi methi garnish
    Jeera whole 1tsp
    Ginger and Garlic Paste 2 tsp
    Chat Masala to taste in the end

Method:

  1. Cut the onions and tomato into Julienne cutting
  2. Take a pan, add vegetable oil, then add whole jeera into it and then the onion
  3. Sauté onion till cooked, then add Ginger and garlic paste and all the spices into it
  4. Then add the tomatoes and cook till tender
  5. Then add dice of paneer into it, low the flame and mix slowly slowly so that paneer doesn’t break
  6. Add Kasturi methi and chat Masala in the end
  7. Serve hot with Roti or parantha

Chef Tips

  1. While cooking the onion make sure it is not burnt
  2. The dice paneer need to mix slowly to avoid any break
  3. For vegan you can prepare this with Tofu
  4. If you want to mash the paneer and then prepare the Bhurji then you can do it that way too

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Dahi Arbi Easy Recipe

Cuisine : Indian Main Course

Serves : 2pax

Ingredients:

  • Arbi 500 GMs
  • Dahi 250 GMs
  • Salt to taste
  • Haldi to Taste
  • Red Chilli Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Ajwain 1tsp
  • Onion 2-3 medium
  • Ginger-Garlic Paste 2 tsp
  • Vegetable Oil for cooking

Method:

  1. Wash and Boil the Arbi till cooked
  2. Cut the onion into jullians(Long Cutting) and start to sauté in a pan
  3. As the onion about to turn onto golden colour add Ginger and Garlic Paste
  4. Then add all the spices and let it cook
  5. In a bowl take the Curd and whisk it properly with water
  6. Add the Curd into the onion gravy and switch off the gas
  7. Take another pan and put oil
  8. Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
  9. After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
  10. Add Kasturi Methi for flavour, check salt and serve hot

Chef Tips:

  1. Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
  2. After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
  3. The cooking to be done with soft hands so that the Arbi don’t break

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Mutton Korma Easy Recipe

Cuisine : Indian Main Course

Serves : 2 pax

INGREDIENTS:

  • Mutton 400 GMs
  • Onion 250 GMs
  • Dahi 400 GMs
  • Whole Spices 50 GMs
  • Vegetable Oil for cooking
  • Salt to Taste
  • Dhaniya Powder to Taste
  • Red Chilly Powder to Taste
  • Garam Masala to Taste
  • Ginger & Garlic Paste
  • Mustard Oil for Marination
  • Papaya ripen 100 GMs

METHOD:

  1. Marinate the Mutton with Ginger & Garlic paste, all the spices, Dahi, mustard oil, Papaya Paste and keep aside for minimum 30min and max 4 hours
  2. Cut the onion in Jullians and deep fry till golden brown
  3. Then mix the brown onion with dahi and blend it smooth in the blender
  4. Take a cooker and add oil in it, then add all the whole spices like cinnamon, cardamom, clove, whole pepper. Then add the marinated mutton and start cooking
  5. Cook it for sometime and then cover the lid of the cooker, cook for 5-6 whistle
  6. Take a pan, add oil, add ginger and garlic paste into it, then the blended mixture of brown onion and curd, then all the spices into it.
  7. After the mutton is cooked in the cooker, add the mutton to the gravy and cook at low flame for 15min
  8. Check salt, garnish with coriander and serve hot

CHEF TIPS:

  • While making the brown onion make sure they are brown not black, low the flame while cooking in the last
  • While taking the mutton out of the cooker, please check weather its cooked or not if not then give one more whistle to it

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Whole Roasted Chicken Easy Recipe

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a professional rotisserie (rotary spit). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible.

Cuisine : Indian Starters

Serves : 2-3 pax

Ingredients:

  • Whole Chicken 700 GMs
  • Salt to Taste
  • Ginger and Garlic Paste 3 tbsp
  • Haldi 1 tsp
  • Dhaniya Powder 1 tsp
  • Garam Masala 1 tsp
  • Red Chilli Powder 1 tsp
  • Mustard Oil 2 tbsp
  • Hung Curd 200 GMs

Method:

  1. Wash and clean the chicken and keep aside to dry
  2. Marinate it with all the spices, ginger and garlic paste, mustard oil
  3. Keep it for 30min and then add hung Curd, marinate and keep for atleast 30 min
  4. Pre-heat the oven for 15min at 180 degree
  5. Then grill it for 40-45 min
  6. Brush with oil and butter in between and grill till cook
  7. Serve hot

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