Stuffed Capsicum On Bed Of Makhani Gravy

Cuisine : Indian Main Course

Serves : 2 pax

Ingredients:

  • Small Capsicum 5-6 pcs
  • Boiled Potato 2-3 pcs
  • Salt to Taste
  • Red Chilly Powder to taste
  • Dhaniya Powder to taste
  • Garam Masala to taste
  • Lemon 1pc
  • Onion 1pc
  • Green Chilly 1-2pc
  • Tomato 4pcs
  • Honey for flavour
  • Refined oil for frying
  • Kasturi Methi for garnish

Method:

  1. Cut the top of the capsicum and hollow it by taking out the seeds
  2. Deep fry them to cook properly
  3. Mash the boiled potatoes, add chopped onion, green chilly, spices and mix properly
  4. Stuff this mixture in the Capsicum and keep aside
  5. Sauté the onion and tomato and blend in a blender
  6. Take a thick bottom pan, add oil, then ginger and garlic paste, all the spices, then the blended mixture
  7. Cook well, add honey, Kasturi methi and check salt
  8. Take the serving plate, add the gravy in the centre and then place the stuffed capsicum in the centre
  9. Serve Hot

Chef Tips:

  • While stuffing the capsicum make sure the walls dont break
  • Keep the mixture spicy which you are going to stuff in the capsicum
  • The gravy have to be smooth and little sweet in flavour to make the dish tangy
  • The stuffing can be of Chicken, Mutton, Cheese or potato’s

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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Dum Aaloo Kashmiri Easy Recipe

Cuisine : Indian Main Course

Serves : 2 pax

Ingredients:

  • Baby potato 1/2 kg
  • Onion Medium 2pcs
  • Ginger & Garlic Paste 2 tbsp
  • Tomato Purée of 2 tomato
  • Yogurt 200 GMs
  • Kasturi methi for garnish
  • Dey Red Chilly for garnish
  • Cummin whole 1tsp
  • Salt to taste
  • Dhaniya Powder to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Haldi to taste

Method:

  1. Wash, peel and fry the baby potatoes till golden brown
  2. Blend the onion in a blender
  3. Take a pan, add oil and start sauté the Onion paste till cook
  4. Then add Ginger and garlic paste, all the spices and then tomato purée into it and cook till it start leaving oil
  5. Keep aside the gravy
  6. Now take another pan, add oil, then whole cummin into it, dry red chilly, then yogurt into it.
  7. After that add the gravy and let it boil, then add the fried baby potatoes in it
  8. Garnish it with Kasturi methi and serve hot

Chef Tips:

  • If you don’t get baby potatoes then you can take normal size potatoes and cut into 1/4 pieces
  • While frying the potatoes make sure it’s fully cooked in oil
  • While adding the yogurt into the gravy make sure you keep mixing it to avoid the yogurt to split

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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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