Tag: Indian Cuisine

Shahi Paneer Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, Indian Cuisine, main course

Cuisine: Indian Main Course

Serves : 2 pax

Ingredients:

  • Paneer 250 GMs
  • Onion 1pc
  • Tomato 4pc
  • Kaju Or Magaj 50 GMs
  • Cream 50 GMs
  • Butter 50 GMs
  • Ginger-Garlic Paste 2 tsp
  • Khoya 50 GMs
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Sugar for flavour

Method:

  1. Roughly chop the onion and tomato and sauté in a thick bottom pan
  2. Male Paste of the mixture and paste of kaju separately
  3. Take a pan, add oil, add ginger and garlic paste and start cooking
  4. After that add the spices and then the kaju Paste
  5. Then add the mixture and keep cooking for 10 min in low flame
  6. Then add grated Khoya, cream, butter and keep cooking
  7. Then add the cubes of paneer and cook for some more time
  8. Check salt and serve hot with garnish of cream and butter

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Tawa Fish Easy Recipe (Tawa Macchi)

Posted on by Aaugritaa Caterers in Aaugritaa, Easy Recipes, Fish, Indian Cuisine, Indian Snacks, main course, Recipes

Cuisine : Indian Main Course

Serves : 2 pax

INGREDIENTS:

  • Fish Boneless 500gms
  • Onion medium 3 pcs
  • Tomato medium 3 pcs
  • Ginger-Garlic Paste 3Tbsp
  • Curd 100 grams
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilly Powder to taste
  • Kasoori Methi
  • Coriander Green Chopped
  • Vegetable for Grilling

METHOD:

  1. Marinate the Fish with Ginger-Garlic paste, Curd, Indian Spices and keep aside
  2. Cut the onion into Jullians and cook till golden brown
  3. Add Ginger Garlic paste then tomato Purée and cook till gravy is ready
  4. Grill the Fish till golden brown then pour the gravy into it
  5. Cook for 10 minutes then add Kasoori Methi and Chopped Coriander
  6. Serve hot with garnish and plating

CHEF TIPS:

  • While cooking the fish make sure to cook with soft hands so that pieces of fish doesn’t break
  • The Marination of fish should be kept minimum of 20min
  • It can be served with Rice or Indian Breads

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Grilled Cottage Cheese with Bell Peppers (Paneer Tikka Easy Recipe)

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, Healthy Food, Indian Snacks, Recipes, snacks, Veg Delicacy

Cuisine: Indian Starter

Pax: 2pax

INGREDIENTS

  • Cottage Cheese or Paneer 400gms
  • Hung Curd (Yogurt to be hung in a muslin cloth or strainer for minimum 2 hours)
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Dhaiya powder to taste
  • Ginger and Garlic paste
  • Mustard Oil 2 tbsp (optional)
  • Onion, tomato, capsicum 1pc each

METHOD

  1. Cut the paneer into dice and boil them in hot water and keep and keep aside
  2. Mix Hung Curd with all the spices, mustard Oil and ginger-garlic paste
  3. Marinate the Dice paneer in the marination with vegetable like onion, capsicum, tomato
  4. Grill them on charcoal, oven or griller
  5. Serve hot with mint Chutney

TIPS: Boiling the paneer will make it soft and you can use the marinated paneer for 4-5 days keeping inside the refrigerator

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Note: Vegans can use Tofu in place of Paneer and can marinate it with hummus to give a amazing flavour

Recipe of Hummus

Prawn Sukka Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, Indian Cuisine, snacks

Cuisine: Mangalorian Cuisine

Serves: 2pax

Ingredients

  • King Prawns cleaned 15pcs
  • Onion, chopped 1pc
  • Tomato, chopped 1pc
  • Ginger, chopped 1pc
  • Garlic Flakes, crushed 3pcs
  • Green Chilly, Chopped 2pcs
  • Mustard seed 1pc
  • Curry Leaves, few springs
  • Dry Red Chilly 7-8pcs
  • Refined Oil 2 tbsp
  • Turmeric powder 1/4 tsp
  • Salt to taste
  • Coriander seeds, roasted 2tsp
  • Cumin seeds, roasted 1tsp
  • Mustard seeds, roasted 1/4tsp
  • a pinch of Fenugreek seeds, roasted
  • Fresh Coconut, grated 200gms
  • Tamarind paste 50gms

Method:

1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.

2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.

3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.

4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.

5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.

6 Add cleaned prawns, turmeric and salt to taste. Mix well.

7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.

8 Once gravy is thick, add the Dry coconut paste and mix gently.

9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.

10 The hot and spicy Prawns Sukka is ready to be served.

11 Serve hot with garnish of curry leaves

Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese

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