Paneer Tikka

No one can eat just one...!!

Ingredients:

• Paneer / Cottage cheese - 100gms
• Yogurt- 4 tbsp
• Ginger garlic paste - half tsp
• turmeric powder - quarter tsp
• Black pepper powder  -half tsp
• Garam masala powder - half tsp
• Coriander powder - half tsp
• Roasted cumin powder - half tsp
• Chat masala - half tsp
• Salt as per taste
• Oil for shallow frying- 4 tbsp

Method:

1. Cut paneer in to rectangle shapes and prick them all over using toothpick.
2. Mix rest of the ingredients and make a paste.
3. Now add the paneer and marinate it well, make sure all the pieces are nicely coated.
4. Allow this mixture to rest for minimum 2 hours in the refrigerator.
5. Heat oil in a non stick pan and shallow fry the marinated paneer pieces on medium flame and its ready to relish.

Note: U can also add red chili powder to spice it up a little, i skipped it because i was making it for my 2 yr old son.

Chicken Kabab #3

There are so many changes you can make to a single dish, here is one more such dish its called Chicken Kabab...i already have 2 types of it on my blog here is another one with just a little change.

Ingredients

• Chicken  - 1 kg
• Ginger garlic paste - 2 tbsp
• Red chili pwdr - 1 tbsp
• Cornflour - 4 tbsp 
• Lemon juice - 3 tbsp
• Egg - 2
• Red chili sauce - 3 tbsp
• Red food colour - a generous pinch- optional
• Salt
• Oil for frying

Marinate chicken with all the above ingredients.
Heat oil in a pan and deep fry the marinated chicken on medium flame for 10 - 15 mins. 
Chicken kabab is ready to eat.

Note: Marinate the chicken and keep it aside for minimum an hour, the longer the chicken is marinated the better the kababs are :)

Vegetable Cutlet

Made these yummy cutlets for my son ;) best way to make kids eat vegetables :)

Ingredients:

• Grated beetroot - 1 cup
• Boiled potatoes - 2 large
• Grated carrot - 1 cup
• Onion finely chopped - 1 big
• Chopped Coriander - 3 tbsp
• Roasted n crushed peanuts - 2 tbsp
• Red chili powder - half tsp
• Chat masala - 1 tsp
• Lemon juice - 1tsp
• Semolina (rava) for coating
• Cornflour
• Garam masala - half tsp
• Salt as per taste
• Oil for frying

Method:

1. Boil grated beetroot and carrot in one glass of water, once it is cooked drain out all the water.
2. In a wide bowl add all the ingredients (except cornflour and semolina) and make balls from the dough and shape them in to patties.
3. in a small bowl add water and cornflour and mix well, the consistency should be watery.
4. In a seperate plate spread semolina, now dip the patties in cornflour mixture and immediately coat them with semolina and fry them in oil.

Note:

• You can either deep fry or shallow fry.
• You can add any vegetables of your choice.
• You can skip red chili powder if your kids don't want it spicy.
• You can replace semolina with breadcrumbs and cornflour mixture with a beaten egg.

Pav Bhaji

Here's presenting delicious pav bhaji.. it is finger licking good, after eating this my husband rates this dish as 4.5 out of 5, let me point out getting 4.5 on a dish from my husband is as good as getting this rating from Gordon Ramsay ;)

Ingredients:

• Ready made pav
• Cauliflower - 1 small
• Potatoes - 2 
• Green peas - 1 small cup
• Carrot - 1
• Capsicum - 1 
• Onions finely chopped - 3
• Tomatoes - 3
• Green chilies - 3
• Lemon Juice - 1 tbsp
• Ginger garlic paste - 1 tbsp
• Everest pav bhaji masala - 2 tbsp
• Red chili powder - 1 tbsp (optional)
• Red food colour- generous pinch (optional)
• Chopped coriander for garnish
• Salt
• Oil 
• Butter

Method:

1. Wash, clean and chop cauliflower, potatoes, carrot and capsicum. Pressure cook these vegetables along with green peas, salt and turmeric powder until soft.
2. Boil tomatoes in water until their skin peels off , take it out, once they cool down puree them and keep aside.
3. Heat oil in a wide pan, add onions and saute them until translucent, add chopped green chilies and ginger garlic paste and fry them for a minute or two.
4. Now add tomato puree, red chili powder and pav bhaji masala and fry this for 2 minutes.
5. Add the boiled vegetables and mix well, mash these vegetables gently using a potato masher or by pressing it with back of the spoon. 
6. Now add salt, red food colour and lemon juice, cover the vessel and cook this on low flame for 10 minutes, keep stirring it in between.
7. Add a dollop of butter and chopped coriander to the bhaji and turn off the stove, cover and keep this bhaji aside.
8. In a hot thick bottomed tawa add a tbsp of butter, slice the pav horizontally into two and pan fry them in the butter for a minute, press the pav to the tava will frying.
9. While plating the bhaji add little butter on top of it and serve it with hot pav accompanied by chopped onion and a slice of lemon.

Got this recipe from my cousin Afsha, i made a few small changes to it.

Thanks sweet heart for the wonderful recipe ..mmuuuaahh

Lagan Ka Kheema

Ingredients:

• Mutton kheema/ mince  - 500gms
• Shahi zeera - 1 tsp
• Deep fried onions - 1 cup
• Yogurt - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - half tsp
• Chopped coriander - 3 tbsp
• Chopped mint leaves - 3 tbsp
• Grated dry coconut - 5 tbsp
• Poppy seeds - 2 tbsp
• Charoli / Chironji - peeled - 2 tbsp
• Juice of one medium size lemon
• Ghee - 3 tbsp
• Coal - 1 small piece
• Oil - 1 tbsp
• Salt

Method:

1. Grind fried onions and yogurt to a fine paste.
2. Dry roast poppy seeds, chironji and dried coconut on medium heat until lightly browned and grind it to a fine paste adding little water.
3. Heat ghee in a vessel, add kheema, salt and saute for 5 minutes. Add ginger garlic paste, fried onion paste, cumin powder, coriander powder, red chili powder, mix well and cook this on medium heat until the water in the kheema dries up.
4. Add the poppy seeds paste, give it a good mix.
5. Now add garam masala powder, lemon juice, chopped coriander and mint leaves, mix well and cook this until the kheema is done, add water as per the consistency of gravy you prefer.
6. While the kheema is almost cooked, keep coal piece on flame and place the red hot coal in a small stell bowl and keep it in the centre of the kheema mixture, drizzle a little oil over it and cover the vessel immediately for about a minute. Take out the coal bowl and stir the kheema , cover and keep it aside for 2 -3 minutes. Serve hot.

Recipe courtesy: Sanjeev kapoor's lagan ka kheema , i made a few changes here and there to the recipe as per my convenience.

Spring Roll with Kheema Stuffing

Ingredients:

• Spring roll sheets - 8
• Mutton mince / Kheema - 400 gms
• Onion finely chopped - 1 big
• Cabbage chopped in julienne - 1 cup
• Ginger garlic paste - 1 tsp
• Red chili powder  - 1tsp
• Turmeric powder -  half tsp
• Cumin powder - half tsp
• Garam masala - half tsp
• Coriander powder - half tsp
• Shan kheema masala - 2 tsp
• Lemon juice - 1 tsp
• Salt

Method:

1. In a pressure cooker add kheema, ginger garlic paste and all the dry masalas/ powders mix well, add 1 cup of water and pressure cook this until its done. Make sure it is completely dry.
2. Take out kheema in a bowl, add lemon juice , salt , onion, cabbage and mix well.
3. Allow the kheema mixture to cool down.
4. Take the spring roll sheets, place the kheema mixture in it and roll it up according to the packet instructions. 
5. Fry them in hot oil and serve it with ketchup and enjoy! 

Baby Food - Palak Paneer Pulao

Ingredients:

• Palak Leaves - finely chopped - 6- 7
• Grated paneer / cottage cheese
• Onion finely chopped - 1 small
• Tomato finely chopped - 1 small
• Garlic finely chopped  - 2 pods
• Cumin powder - quarter tsp
• Salt - optional
• Water
• Rice
• Oil - 2 tsp

Method:

1. In a vessel add 2 tsp of oil, add garlic once it splutters add onions and saute until translucent.
2. Now add tomatoes, palak, paneer, cumin powder and salt, cover this and cook it on low flame for 3 - 4 minutes.
3. Add water, once it starts boiling add rice and cook this until its done.
4. Top this with little ghee and serve :)