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Cottage Cheese (Paneer) Kurma

INGREDIENTS: Paneer 250 grams, cut into cubes Onion 1 large, sliced Tomatoes 2 medium, chopped Cashews 10-15  Ginger 1-inch Green Chilis 1-2 Oil 2-3 tbsp Cumin Seeds 1/2 tsp Bay Leaf 1 Green Cardamom 2 Cinnamon 1 small Turmeric Powder 1/4 tsp Red Chili powder 1/2 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Fresh Cream 2 tbsp Dried Fenugreek leaves (Kasoori Methi) 1 tsp Salt to taste Sugar 1/2 tsp Coriander Leaves chopped 1-2 tsp METHOD: Serving Size: 5-6 Heat 1 tbsp oil in a pan and lightly saute the paneer cubes until golden on the edges. Remove and set aside. In the same pan, saute the onions, tomatoes, ginger, green chilis, and cashews. Cook until the onions turn golden and the tomatoes soften. Let the mixture cool slightly, then blend into a smooth, thick paste. Heat the remaining oil in a deep pan and add cumin seeds, bay leaf, cardamom, and cinnamon. Saute for a few seconds. Add the ground paste and cook on medium heat until it releases oil. Add the dry spice powde...
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Schezwan Chicken Lollipop

  INGREDIENTS: Chicken Lollipop 6-8 pieces Garlic-Garlic Paste 1 tbsp Soy Sauce 1 tsp Vinegar 1/2 tsp Black Pepper Powder 1/2 tsp Paprika Powder 1/2 tsp Corn flour 2 tbsp All-Purpose Flour 2 tbsp Egg 1 (Optional) Garlic 1 tbsp finely chopped Ginger 1 tbsp grated or finely chopped Salt to taste  Sugar 1/2 tsp Oil for frying Schezwan Sauce 3-4 tbsp Tomato Ketchup 1 tbsp METHOD: Serving Size: 3-4 In a mixing bowl, mix chicken lollipops with ginger-garlic paste, salt, black pepper powder, vinegar, and 1/2 tsp soy sauce. Let it rest for 1 hour. In another bowl, mix corn flour, all-purpose flour, paprika powder, egg (if using), and salt. Add water to make a thick batter. Heat oil in a deep pan. Coat each lollipop with the batter and drop it into the hot oil. Deep fry on medium heat until golden and crispy. Drain on paper towels. Heat 1 tbsp of oil in a wok and add chopped garlic and ginger. Saute for 30 seconds.   Add schezwan sauce, tomato ketchup, 1/2 tsp soy sauce, and ...
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Mediterranean One Pot Chicken and Rice

INGREDIENTS: For Chicken Marinade: Chicken Thighs 4 pieces or 500 grams Garlic Cloves 8-10 minced Dried Oregano 1 tsp Paprika 1/2 tsp Black Pepper Powder 1 tsp Cumin Powder 1/2 tsp  Lemon Juice 1 tbsp Yogurt 2 tbsp Oil 2 tbsp Salt to taste For The Rice: Basmati Rice 1 cup rinsed and soaked in water for 30 minutes  Onion 1 finely chopped Garlic Cloves 2-3 minced Carrots 1 diced Green Peas 1/2 cup Bell peppers, 1 diced Spinach leaves 1-2 cups Chicken Broth or Water 2 cups Salt to Taste  Oil 1 tbsp METHOD: Serving Size: 3-4 Marinate the chicken with oil, lemon juice, yogurt, oregano, paprika powder, minced garlic, black pepper powder, cumin powder, and salt. Let it rest for 30 minutes or refrigerate overnight. Heat 1 tbsp of oil in a pan and sear the chicken until browned on both sides. Remove and set aside. Add garlic, onion, carrots, and bell peppers to the same pan. Saute until the onions are translucent and the veggies are just slightly softened. Add the green peas ...
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Cajun Potatoes

  INGREDIENTS: For the Potatoes: Baby Potatoes 10-15 Corn flour 4 tbsp All-Purpose flour 2 tbsp Red Chili Powder 1/2 tsp Baking soda, a pinch Water as needed Salt to taste  Oil for shallow or deep frying For the Cajun Spice mix: Paprika 2 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Dried Oregano 1 tsp Dried Thyme 1 tsp Cayenne Pepper 1 tbsp Black Pepper Powder 1 tsp Salt to taste For the Cajun Sauce: Mayonnaise 3 tbsp Fresh Cream or Hung Curd 2 tbsp Cajun Spice Mix 1 - 1.5 tsp Tomato Ketchup 1 tbsp Salt to taste METHOD: Serving Size: 4-5 Boil the baby potatoes with skin on until just soft but not mushy. Let them cool, then gently press with a potato masher to slightly flatten them.  Mix corn flour, all-purpose flour, red chili powder, baking soda, and salt in a bowl. Add enough water to make the batter medium-thin and flowing. The batter should lightly coat the surface of the potatoes. Dip each potato into the batter, coat lightly, and shallow or deep fry until crispy and ...
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Crispy Smashed Potatoes

  INGREDIENTS: Baby Potatoes 10-12 Melted Butter 3-4 tbsp Garlic Powder 2 tsp Onion Powder 2 tsp Black Pepper Powder to taste Salt to taste   Garlic Cloves 5-6 minced (For Toppings) Mushrooms 8-10 finely chopped Tomato 1 deseeded and finely chopped Green Chilis 1-2 finely chopped Onion 1 finely chopped Coriander Leaves chopped 1-2 tsp METHOD: Serving Size: 5-6 Boil the potatoes in salted water until tender and easily pierced with a fork. Drain and let them cool completely. Meanwhile, preheat the oven to 220 degrees C. Transfer the potatoes to a greased baking tray. Use a potato masher or the flat bottom of a glass to gently smash the potatoes to a 1/2-inch thickness. Drizzle generously with melted butter. Season with garlic powder, onion powder, black pepper powder, and salt.  Roast in the oven for 25-30 minutes, or until the edges are golden and crispy. Alternatively, you can fry them in a heavy-bottomed nonstick or cast-iron skillet.  Mix finely chopped tomato, oni...
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Peanut butter and Chickpea Patties

  INGREDIENTS: Chickpeas, 200 grams cooked Potatoes, 200 grams boiled Peanut Butter 2 tbsp Onion 1 chopped finely Garlic 4-5 minced Ginger 1 inch grated Black Pepper Powder 1/4 tsp Cumin Powder 1 tsp Paprika powder 1/2 tsp All-Purpose Flour 4-5 tbsp  Salt to taste Sugar a pinch  Oil  Coriander Leaves chopped 2 tbsp METHOD: Serving Size: 5-6 Heat 1 tsp oil in a frying pan and saute the chickpeas. Mash them using a fork, keeping them slightly chunky. Remove and set aside. Add the garlic, grated ginger, and onion to the same pan and cook until golden.  Transfer the chickpeas to a large bowl, add the mashed potatoes, peanut butter, onion, garlic, cumin powder, paprika powder, salt, sugar, pepper, and coriander leaves. Add all-purpose flour or breadcrumbs gradually until the mixture holds together. Shape into small patties and chill in the fridge for 15-20 minutes to firm up. Deep fry in hot oil for 3-4 minutes or until golden brown on both sides. You can also s...
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Garlic Butter Chicken

  INGREDIENTS: Chicken Boneless (Thigh or Breast) 500 grams, cut into 1-inch pieces  Salt to taste Black Pepper Powder 1 tsp Paprika Powder 1/2 tsp Oregano or Italian Seasoning 1 tsp  Butter 4 tbsp Oil 1 tbsp Chicken Stock or Water 1/2 cup Garlic Cloves 6-8 minced All-purpose Flour 1 tbsp Lemon Juice 1 tbsp Coriander Leaves chopped 1-2 tbsp  METHOD: Serving Size: 4-5 Season the chicken pieces with salt, pepper, lemon juice, and paprika powder. Heat oil in a pan over medium-high heat. Sear the chicken pieces on both sides until golden brown and cooked through. Remove from the pan and set aside. In the same pan, add butter. Once it melts, stir in minced garlic. Sauté for 1-2 minutes until fragrant. Stir   in 1 tbsp all-purpose flour and cook for 1–2 minutes to form a roux . Add stock or water, and sprinkle chili flakes, oregano, or Italian seasoning.  Return chicken to the pan and toss to coat them with the butter sauce. Simmer for 2-3 minutes until the...
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