Kheer

Ingredients : 

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

Posted By : Indian Food Menu

Shahi Paneer

Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!  Preparation Time :   10-15 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS   Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste Green cardamom powder 1/4 teaspoon

METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. Posted By : Indian Cuisine

Gulab Jamun

Deep fried sweet dumplings stewed in sugar syrup
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Mawa (khoya)
1 1/2 cup

Chenna
1/4 cup

Soda bicarbonate
1/4 teaspoon

Refined flour (maida)
3 tablespoons

Green cardamom powder
1/4 teaspoon

Sugar
2 cups

Ghee
to deep fry

METHOD
Grate khoya and mash chenna and keep aside. Mix the two along with soda bicarbonate, refined flour, green cardamom powder and a little water to make a soft dough. Divide into sixteen equal portions and shape into balls. Prepare a sugar syrup with sugar and two cups of water. Clear the syrup by removing the scum, if any. Heat ghee/oil in a kadai. Add the balls and deep fry on low heat till golden in colour. Drain and soak in the sugar syrup for atleast fifteen to twenty minutes before serving.

Posted By : Indian Restaurant

Rajma Masala Curry

Ingredients:
2 cups Rajma soaked for 12 hours
Onion
Tomato
1 Bay Leaf (Tej patta)
1 stick Cinnamon (Dal chini)
3 pods cardamom (Badi elaichi)
1 tsp Ginger garlic paste
Salt
Dried mango powder (Amchur)
Garam masala powder

Method:
Pressure-cook the rajma for 15 minutes
Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.
Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates
Mix this into cooked rajma.
Add salt and dried mango powder, garam masala powder and simmer for 10 min.
Serve hot with either rice, roti or parathas

Posted By : Indian Restaurant

Paneer Biryani

Ingredients:
1 and 1/2 cups basmati rice
1/4 cup fresh/frozen peas
1 cup paneer cubes
1/4 cup green beans
1 tea spn chilli powder
A pinch turmeric powder
3-4 strands coriander leaves
Ghee/Oil
1/2 cup yogurt
1 big + 1 small cardamom
1 bay leaf
3 green chillies
1 tea spn ginger
1 tea spn garlic
Few strands saffron
Salt

Spice powder(grind into powder):
1 tea spn coriander seeds
1 tea spn cumin seeds
5 cloves
1″ cinnamon
1 tea spn poppy seeds
5-6 peppercorns

Method:
Add chilli powder, turmeric, 1/2 tea spn spice powder, 2 tbl spn yogurt, salt topaneer pieces and keep aside for 2 hrs.

Heat ghee/oil and add cardamom (big and small), bay leaf, washed rice, salt. Fry for 3-4 minutes. Take the rice on a clean plate.

Grind green chillies, garlic, ginger into a paste.
Add little more oil/ghee, add paneer pieces till they turn brownish. Take them out.

In the same pan, add vegetables, ginger-garlic-chilli paste and fry till the raw smell goes off. Add yogurt, little salt and fry for few minutes.

Sprinkle chopped coriander leaves and few pinches of spice powder.

Spread half the amount of rice.

Spread few pinches of spice powder on top and then cover with remaining rice.


On top, spread few strands of saffron.

Now pour 2 cups water, cover and cook till all water is absorbed.

Preheat the oven at 300F for 10mins.
Apply some oil to a baking dish. Now add 1/2 the amount of cooked rice mixture.

Spread the fried paneer and spread remaining rice on top.


Add about 1/2 cup water. Bake in oven at 300F for about 30mins. Cover with aluminum foil.
Serve hot.

Serves : 3-4
Preparation time :60mins

Posted By : Indian Restaurant

Mutton Do Pyaza

Ingredients:

 

1/2 cup ghee
450gms/1lb onions ( pyaj) (sliced)
450gms/1lb mutton, cut into pieces
21/2 cups curd (dahi) or plain yogurt (beaten)
4 cloves (lavang)
1tsp red chili powder
1 piece cinnamon (tuj/dalchini) stick
4 green cardamoms
2bay leaves
salt (namak) to taste
2 tsp poppy seeds (khuskhus) (crushed)
1tblsp flaked almonds
a pinch of saffron.

How to make mutton do pyaza:

 

• Heat the ghee in a large saucepan and fry the onions. When they change color stir in the mutton, curd, chili powder, cinnamon, cardamoms, and bay leaves.
• Bring to boil and simmer for about 30 minutes until the meat is tender.
• Add salt, the poppy seeds and almonds and continue cooking until the mixture is completely dry.
• Scatter the saffron strands over the meat before serving.

Posted By : Indian Restaurant

Shahi Mutter Paneer

Ingredients

• 2 finely chopped Onion
• 1 tsp. minced ginger and 1 green chili minced along with ginger
• 1 can of  tomato puree
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 250 gm. Indian cottage cheese / Paneer
• 3 cups of green peas (mattar)
• ½ cup of curd
• 2 cardamoms/eliachi
• 1 tsp of sugar

Directions

1. Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
2. Now take a non stick pan and add onion and ginger mixture to it.
3. When onions turn golden brown add tomato puree.
4. Add Cardamoms and cook the mixture till 5 minutes.
5. Now add Green Peas/ Mattar
6. Add Salt, Red chili powder, Sugar and Turmeric.
7. Add curd and let it simmer for 5-8 minutes.
8. After cooking whole mixture / masala now add Paneer to this and let it simmer for 5 more minutes.
9. Garnish with green chilies.
10. Serve hot with Naan / Chapatti or Parantha.

Posted By : Indian Restaurant