Sunday, April 7, 2013

Paneer Yogurt Korma


Very Light n Perfect Korma...


1.5 cups of cubed paneer  
1 cup of plain yogurt
3-4 cloves of garlic
A pinch of turmeric powder
1" piece of ginger
2 green chillies
1.5 tsp of all-purpose flour
1 tbsp of oil
A few whole black peppercorns
2 bay leaves
4-5 cloves
3-4 green cardamom pods, crushed
1 tsp of garam masala
A small bunch of fresh coriander leaves, chopped
Salt to taste   


Coarsely grind the ginger, garlic and green chillies.

Add this to the yogurt along with turmeric, garam masala, flour, and salt.

Mix well with 1 cup water and set aside.

Lightly shallow fry the paneer cubes in some oil until the edges turn golden brown. Drain and set aside. If using frozen paneer, defrost fully before frying.

Heat oil in a pan and add the bay leaves, cloves, cardamom and peppercorns.

When the spices give out a nice fragrance (1-2 mins), add the yogurt mixture.

Cook on low heat for 2-3 mins or until it just starts to boil.

Add the fried paneer cubes and chopped coriander. Mix well.

Cook until the mixture is heated through (don't boil), and remove from fire. Taste and adjust salt.

  Once heated remove from fire and transfer to a serving bowl. The gravy is very perfect for roti's...

Monday, April 1, 2013

Murgh (Chicken) Angara


Restaurant Style Tandoori...


Chicken, cut into serving pieces 1 whole chicken
Yogurt 1/2 cup
Lemon juice from 1 large lemon
Garlic, minced 3 - 4 cloves
Ginger, minced 1 tbsp
Salt to taste
Ground cumin 1 teaspoon
Ground cardamom  4 cloves (use ur ding chick, salt + cardamom cloves, salt helps to crush the cloves easily)
Chili powder 1/2 - 1 tsp
Red food color few drops (optional)


Mix all the ingredients except the chicken.

Mix well to a smooth paste.

Make deep slits in the chicken pieces with the knife or prick the pieces with the help of a fork.

Marinade the chicken pieces in the masala.

Let the chicken sit in the marinade for at least 8 hours, the more the best for best flavors.

Preheat the oven to 170 C and cook the chicken pieces for 30 - 40 mins, turn the pieces occasionally.

Once the pieces are done shift the baking tray to the top most rack and turn the oven temperature to broiling mode (the maximum temperature) and turn the cooking mode to grilling mode, cook the pieces for 5 mins each side to get the tandoor look.

Note: If you like the smoky effect of the tandoor or BBQ use 1 piece of charcoal, burn the coal to the maximum heat and place it in a small bowl and place this bowl in the bowl where the finished chicken is placed and drizzle few drops of ghee on the charcoal and close the lid for few mins.
The chicken will absorb the smoke and gives you a wonderful smoky flavored tandoori murgh Angara.

Serve hot with onion rings...