Tawa paneer masala

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Produce

1	Capsicum/green bell pepper, about 80 to 100 gms, medium
1/4 tsp	Chilli powder/lal mirch, red powder
3	Coriander leaves/dhania patta
1 tsp	Coriander powder/dhania, powder
4	Garlic/lahsun, medium
1 inch	Ginger/adrak
1	Green chili/hari mirch
1	Onion, about 100 to 120 gms, large
3	Tomatoes, medium

Baking & Spices

1/2 tsp	Kasuri methi/dry fenugreek, leaves
1	Salt as required
1/4 tsp	Turmeric powder/haldi

Nuts & Seeds

1/2 tsp

Carom seeds/ajwain/omam

Dairy

2 tbsp	Butter
200 g	Paneer/cottage cheese

Other

1 tsp

Pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder

Method

1.add the chopped tomatoes in a blender and make a smooth puree. keep aside.

2. melt butter on a tawa or skillet.

3. add the carom seeds/ajwain and fry them for a few seconds or till aromatic.

4. add the onions and saute till translucent.

5. add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.

6. then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, then add garam masala + amchur powder/dry mango powder. stir and saute for about a minute.

7. add the tomato puree and stir.

8. season with salt and saute with stirring at intervals.

9. saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame. if the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.

10. add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.

11. cook the paneer for 1 to 2 minutes. then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.

12. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.

Chicken Biryani

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Ingredients:
Chicken – 750 gms, chopped to bite sized pieces
Onions – 3, finely sliced
Cashewnut Paste – 1 tblsp
Tomatoes – 3 to 4, pureed
Basmati Rice – 2 to 3 cups, soaked for 10 minutes
Ghee – 1 tblsp
Ginger Garlic Paste – 2 tsp
Poppy Seeds – 1 tblsp, coarsely powdered
Salt as per taste
Saffron Strands – 1/4 tsp, soaked in 2 tblsp milk
Oil – 2 to 3 tblsp
Fried Onions – 1 cup, to garnish
For the marinade:
Curd – 2 cups, beaten
Coriander Leaves – 1 tblsp, chopped
Red Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Salt – 1 1/2 tsp

Method:
1. Mix all the marinade ingredients and rub all over the chicken pieces.
2. Keep aside for 10 to 20 minutes.
3. Heat oil in a pan over medium flame.
4. Add the ginger garlic paste and onions.
5. Saute well for 3 to 4 minutes or until onions turn light golden brown.
6. Add the cashewnut paste, tomato puree and poppy seeds.
7. Stir well and simmer for a minute or two.
8. Add the marinated chicken pieces and cover the pan with a lid.
9. Reduce flame to low and cook till the chicken is tender.
10. Drain the rice and rinse well.
11. Pressure cook till 3/4ths done and remove.
12. Place a large, deep pan over low flame.
13. Spread a layer of rice at the bottom followed by a layer of the chicken.
14. Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
15. Sprinkle the saffron strands with the milk and ghee on top.
16. Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.
17. Remove when the rice is cooked and chicken pieces are tender.
18. Gently fluff up the rice using a fork.
19. Garnish with the fried onions.
20. Serve hot with onion raita.

vegetarian cream of mushroom soup

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Ingredients 

• button mushrooms -200 to 250gm
• finely chopped onion -1
• finely chopped garlic cloves-2 to 3
• bay leaf -1
• nutmeg powder- a pinch
• water -1 cup
• full fat milk - 1 cup
• cream- 6tbsp
•  whole wheat flour - 1 tbsp
• butter - 2 tbsp
• chopped coriander leaves-1/2 tspn
• crushed black pepper as required
• salt as required

Instructions

1. Melt the butter in a sauce pan
2. Add the bay leaf and saute till fragrant -4 to 5 secs
3. Add the chopped onions and garlic
4. Saute till they become soften and translucent
5. Add the sliced mushrooms and saute till they release water
6. Saute till the mushroom becomes light brown
7. Add the flour and saute 3 to 4 mins stirring often
8. Then add crushed pepper and saute for half a minute
9. Add water first followed by milk
10. Stir well and season with salt
11. On the low flame let the soup come to gentle simmer, it also begins to thick
12. Simmer for about 4 to 5 mins
13. Lastly sprinkle nutmeg powder and stir
14. Switch off the stove top and pour the soup in individual serving bowls
15. Serve the cream of mushroom soup steaming hot garnished with coriander

Cupcakes

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Ingredients

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup buffer
1/4 cup shortening
2 cups confectioner's sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Make filling: In a large bowl, beat buffer and shortening together until smooth. Blend in confectioner's sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla, beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Slow-Cooker Chicken and Mushroom Farro Risotto

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Ingredients

• 2 1/4 cups low-sodium chicken broth
• 1 cup whole farro
• 1 pound cremini or button mushrooms, halved or quartered if large
• 2 leeks, white and light green parts only, halved and sliced
• 1 3-inch piece Parmesan rind and 1/3 cup grated Parmesan, plus more grated for serving
• 1 bay leaf
• pinch ground nutmeg
• kosher salt and black pepper
• 4 small boneless, skinless chicken thighs (about 1 pound)
• 2 tablespoons unsalted butter, cut into pieces
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

1. Combine the broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1¼ teaspoons salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Top with the chicken.
2. Cover and cook until the chicken is tender, on low for 4 to 4 ½ hours or on high for 3 to 3 ½ hours (this will shorten total recipe time).
3. Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in the butter and grated Parmesan.
4. Sprinkle the risotto with the parsley and serve with additional grated Parmesan.