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December 21, 2010


Once in a while I love to make something totally unpretentious, simple and earthy, in other words "homestyle", easy and full of wonderful flavours this delicious curry had every one asking for seconds, serve piping hot...it will definitely be more than welcome in this biting cold.
  • Chicken- 1 (cut into 12 pcs)cleaned and washed
  • Ground onions- 3 medium sized
  • Tomatoes pureed-3 medium sized
  • Bay leaves-2
  • Cloves-4
  • Cinnamon- 1 pc
  • Cardamom-2 crushed
  • Clarified butter(desi ghee)-2-3 tbsp
  • Whipped thick curd-1/2 cup
  • Ginger garlic paste-1 tbsp
  • Cumin seeds-1/2 tsp
  • Salt and pepper to taste
  • Coriander and green chillies to garnish
  1. Heat ghee, add all the whole spices and fry till fragrant.
  2. Add the ground onions and fry till brown stirring all the time
  3. Now add the tomatoes and ginger garlic till masala leaves side of the pan.
  4. Lastly add yogurt and the chicken, cover and cook till chicken is done, no need to add more water as chicken will leave water.
  5. Check if Chicken is done then season with salt and pepper , garnish with slit green chillies and coriander.Enjoy with hot paranthas, butter naans or rice!

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December 2, 2010

CREAMY TOMATO PANEER laced with fenugreek and mint...

A classic Paneer dish one which is nowadays found on every restaurant menu..the tanginess of the tomatoes enfolds the soft creamy paneer in a warm embrace, here I have added just a touch of methi and mint which elevates this dish a notch up.Serve hot with naan's, paranthas or fresh bread.
  • Fresh cottage cheese(paneer)- 200 gms
  • Ginger paste (fresh ground)- 1 heaped teaspoon
  • Garlic paste (fresh ground)- 1 heaped teaspoon
  • Onions- 2 medium sized skinned and pureed in blender
  • Tomatoes- 3 large sized (blanched and pureed)
  • MDH Kasoori methi- 1/2 tsp crushed and stems removed OR fresh fenugreek- 1 tsp chopped
  • Fresh mint- 1/2 tsp finely chopped
  • Garam masala- 1 tsp
  • Cumin seeds-1/2 tsp
  • Orange food colour (optional)- a pinch or few drops
  • Heavy cream- 2 large tbsp.
  • Green chilli- 1 finely chopped
  • Oil- 2 tbsp
  • Salt and black pepper to taste
  1. Heat oil in a heavy bottom pan, add cumin seeds and let sputter, add the ginger and garlic paste and fry for a minute 
  2. Add the onion paste and fry till very light brown, take care not to over brown.
  3. Now add the tomato puree and cook till oil separates from the masala.
  4. Cube the paneer into bite sized pieces.
  5. Add the cream, garam masala, green chilli, kasoori methi, mint, food colour to the masala and give it a good stir, add 1/2 cup hot water and cover.
  6. After 2-3 minutes tip in the paneer, season with salt and pepper, don not cook the paneer for too long as it becomes tough, just a minute should suffice.Let the paneer soak in the flavours for 5-10 minutes.
  7. Serve piping hot garnished with more mint/coriander.

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