DHABHA STYLE CHICKEN CURRY

Dhaba Style Chicken Curry

INGREDIENTS:

• Chicken breast
• Onions - 1 chopped
• Tomatoes - 1 chopped
• Ghee - 3tbsp
• Garlic cloves - 4
• Ginger paste - 1 tsp 
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Turmeric - 1 tsp
• Chilli powder - 1 tsp
• Green chillies - 3
• Salt (acc to your taste)
• Garam masala - 1 tsp
• Dried fenugreek(kasoori methi)
• Plain yogurt - 1 cup

METHOD:

• Heat ghee in a pan. Allow it to melt.
• Add Cumin seeds, garlic, ginger, chillies and saute for few minutes.
• Add onions saute them until they turn golden brown. Add  crushed coriander seeds.

• Add turmeric powder, salt and chilli chowder. Saute for 2minutes.

• Add tomatoes. Cover it with a lid and allow it to cook for 5 minutes.

• Add the chicken breast in the mixture and mix it well.
• Fry them on a high heat for 2 minutes.
• Cover it with a lid and allow it to cook for 6 minutes on a low heat.

• Once the chicken is cooked well, add yogurt.
• Add crushed coriander seeds and fenugreek leaves and mix it.
• Sprinkle some garam masala and mix it well.

DAHI KADI

DAHI KADI

 INGREDIENTS:

• Onions - 1 chopped
• Yogurt - 1 cup
• Gram flour(besan) - 1 tbsp
• Cumin seeds - 1 tsp
• Oil - 2 tsp
• Dry red chilli - 1 to 2
• Curry leaves - 4 to 5
• Green chilli chopped - 1 chopped
• Asafoetida - a pinch
• Ginger - grated
• Garlic - minced
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/4th tsp
• Salt to taste
• Cilantro 

METHOD:

• Put yogurt, salt, gram flour and water in a bowl and mix well till no lumps remain.

• Heat oil in a pan, add cumin seeds, curry leaves, green chilli chopped, ginger and garlic paste, asafoetida, red dry chilli and saute for few minutes.

• Add onions, salt and saute for few minutes until they turn translucent.
• Add turmeric and saute for 1 minute.

• Add yogurt mixture. Cook for 10 minutes on low heat. Let the mixture come to a boil.

• Transfer into a serving bowl, garnish with cilantro.

Tofu Masala Curry

TOFU MASALA CURRY

INGREDIENTS:

• Extra firm Tofu - 10oz/280 gms (cut to cube size pieces)
• Green bell pepper  - 1 thinly sliced
• Medium onion - 1thinly sliced
• Tomatos - 2 chopped
• Ginger garlic paste - 1 tsp
• Tomato paste - 1 tsp
• Cloves - 2
• Cinnamon stick - 1
• Kasoori methi - pinch
• Garam masala - 1/2 tsp
• Red chilly powder - 1/2 tsp
• Salt - acc to your taste
• Cilantro 
• Pav bhaji masala - 1/2 tsp
• Turmeric powder - 1/2 tsp

METHOD:

• Pat the tofu dry with paper towel. Cut to cube size pieces. Keep it aside.

• Heat oil in a pan followed by Cinnamon stick, cloves. Fry for few seconds. Add onions and fry till translucent. Add ginger garlic paste and stir for 2 one minutes until the raw flavor goes away.

• Add bell pepper, turmeric powder and saute for few minutes.

• Add tomato and cook till soft. Add tomato paste and saute for 2 minutes. Add the chilly powder, salt, pav bhaji masala, garam masala. Fry for few seconds.

• Add kasoori methi and necessary water to get the gravy consistency. Simmer for few minutes. Check the seasoning and adjust accordingly.

• Add the tofu and let the curry simmer for 5-10 minutes in a low flame.

Mumbai Mast Tomato Pulao

                              MUMBAI MAST TOMATO PULAO

Mumbai street food style

Prep time : 15minutes            Cook Time : 30 minutes

Cook time : 15 minutes

INGREDIENTS 

• Basmati Rice
• Oil - 1 1/2 tbsp
• Onion - 1/2 (Cubed)
• Ginger garlic pate - 1 tbsp
• Tomato - 1 (chopped)
• Tomato ketchup - 1 1/2 tbsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1/2 tbsp
• Salt - according to your taste
• Pav Bhaji masala - 1 tsp
• Green bell pepper - 1/4 (cubed)
• Paneer - 10 small cubes
• Green chilli - 1 small(finely chopped)
• Cilantro
• Ghee
• Cinnamon - 1 inch
• Bay leaf - 1
• Cloves- 2
• Green Cardamoms - 2

METHOD

• Rinse rice very well in water and then soak the grains in water for 30 minutes. After 30 minutes drain the rice and keep aside.
• Heat oil or ghee in a pan.
• Add the whole spices, bay leaf and  fry them for a few seconds till they become fragrant.
• Add onions, stir and saute it till golden.
• Add the ginger garlic paste, stir and saute till raw aroma of ginger and garlic goes away.
• Add tomatoes, green chillies, stir and saute till it becomes soft.
• Add turmeric powder, Red chilly powder, pav bhaji masala, salt, and stir again.
• Add bell pepper, paneer and saute for few minutes.
• Add the rice, and stir it on a hight heat for few minutes.
• Garnish the pulao with cilantro.

EGGPLANT PARMESAN

EGGPLANT PARMESAN

Prep time -  20 minutes                       Total time - 40 minutes

Cook time - 20 minutes

INGREDIENTS

• Eggplant - 1
• Olive oil - 1 tablespoon
• Parmesan cheese
• Fresh Mozzarella (thinly sliced)
• Marinara Sauce
• Salt
• Red flakes - 1/4th teaspoon
• Black pepper - 3/4 teaspoon
• Basil leaves - 4-5 leaves

METHOD

• Slice and salt the eggplant and leave for 30 minutes in colander.

• Pat the eggplant dry and either pan fry, deep fry or grill.

• Spread 1 cup marinara sauce in bottom of rectangular baking dish.
• Cover the eggplant with one-third of marinara sauce and one third of mozzarella.
• Continue layering with remaining eggplant, sauce.
• Sprinkle top with remaining parmesan cheese, red flakes.
• Bake at 400 degree F for 15-20 minutes till golden brown.

Paneer Tikka Masala

PANEER TIKKA MASALA

Prep time - 40 minutes       Total time - 1h 20 minutes

Cook time - 40 minutes

 INGREDIENTS

Blanch Cashews for 15 minutes(for the puree)

• Paneer - 200 gm
• Edible food color - 1 teaspoon
• Salt - 2 pinch
• Onion - 1/2 cup chopped
• Ginger - 1 inch
• Pureed cashews - 1 teaspoon
• Oil - 3 tablespoons
• Cumin seeds - 1 tablespoons
• Green chilly - 3
• Tomato - 2 finely chopped
• Kasoori Methi 
• Tomato paste - 1 tablespoon
• Cream - 1/4 cup

For Marination

• Ginger garlic paste - 1/2 teaspoon
• Red chilli powder - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Yoghurt - 1/2 cup
• Oil - 2 tablespoon

For Garnishing 

• 1/2 cup chopped cilantro

METHOD

• Prepare marination mixture by mixing ginger garlic paste, oil, yoghurt, spices, together. Let it rest for 2 minutes and coat the the cubed paneer, bell peppers, onions. Let it marinade for 15 minutes.

• At 450 degree F, bake the marinated paneer pieces for 15 minutes until the pieces are little browned. Broil for a minute at the end.
• Keep it aside in a bowl.

• To prepare the gravy, heat 2 tablespoon oil, add cumin seeds and fry the onion till they turn brown and translucent. Add ginger garlic paste saute for a minute, . Add chopped tomatoes, cook till the puree dries. Add the tomato paste and saute for 2 minutes.Add 1/2 cup water, let the gravy cook for 2-3 minutes. Add cashew paste, food color, simmer it for few minutes

• Add the baked Paneer tikka in the gravy and kasoori methi Cook it till the paneer cubes are coated well in the gravy. Add cream and mix it well.

• Garnish it with cilantro.

GOBI MAKHANI

               

GOBI MAKHANI

Prep time: 30 mins         Total time: 55 mins
Cook time: 25 mins


INGREDIENTS

• Cauliflower pieces - 1
• Ginger garlic paste -1 teaspoons
• Whole garam masala
• Tomatoes - 500 Grams
• Salt to taste 
• Butter - 1/4 Cup
• Kasoori methi powder - 1 Tablespoons
• Green chilly - 2
• Kashmiri red chilly - 3
• Cashew nuts - 50 Grams
• Onions - 1
• Oil - 1 Tablespoons
• Corn starch 1 Teaspoon
• All purpose flour - 1 Teaspoons
• Cream - 2 tablespoons
• Cilantro

METHOD

• Heat butter in the cooker. 
• Add garam masala, add cashew nuts, onions, saute for 5 minutes, add ginger garlic paste, cook this till raw flavor is gone.
• Add Kashmiri red chilly,  green chilly, tomatoes, mix it well and cover it with a lid and cook on a slow fame for 15-20 minutes(3-4 whistles).
• Let it cool down, using strainer drain out the the juice. 
• Cook the strained paste o tomatoes and onions for about 15 minutes, the add salt and sugar required.

• Add crushed kasoori methi, once it comes to boil switch off the flame.

• Take the cauliflower pieces, blanch it in a salt water. In a plate, add corn starch, salt, pepper, coriander powder, and shallow fry them on both the sides, and transfer to plate.

• Now heat butter in another pan and add the makhani gravy, cauliflower pieces.
• Cook this for 3 minutes and add cream. mix it well.
• Serve with roti, rice.