Cream Chicken recipe in rich nuts paste of almond, cashew and watermelon seeds

Ingredients:

• 1 chicken (cut into 8 pieces)
• 150 gm water-melon seed, almond, cashew nut paste
• 50gm white onion paste
• 50 gm plain flour pooh (roasted maida)
• 200 gm fresh cream
• 250 gm white butter
• 500ml chicken stock
• 100gm mushroom sliced
• 100gm carrot
• 50 gm mint leaves chopped
• 1 tbsp white pepper
• 5 gm green cardamom powder
• 2tbsp ginger-garlic paste
• salt to taste

Preparation:

Take a heavy bottomed pan, heat butter and add ginger-garlic paste and onion paste. Saute for a while. Add chicken. Cook, put in cashew nut , almond and Water melon seed paste and chicken stock.Simmer it.Mix pooh with water and then strain. Add to chicken pot.

Now slowly put in cream, blanched mushroom and carrot. Flavour this with cardamom powder.

Serve hot. Garnish it with chopped mint leaves.

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Stuffed Potatoes in Tomatoes

Ingredients:

• 4 Potatoes
• 250 gm cheese grated
• 1tbsp each cashew nuts and raisins
• 8 red tomatoesjavascript:void(0)
• 100gm garlic chopped
• 1 tbsp sugar
• 1tbsp white pepper
• 4 each of bayleaves, cloves
• 200gm cooking oil
• 1 tsp nutmeg powder
• 200 ml fresh cream
• 10gm parsley chopped
• 20 gm chilli, ginger chopped
• salt to taste
• 1 tbsp chat masala

Preparation:

Slit the tomatoes carefully. Fry them in hot oil for few seconds. Then take out and drop in cold water. Peel and chop them.

Heat some oil in a pan, add bayleaf,cloves and chopped garlic and saute. Add chopped tomatoes. Season with salt, pepper and sugar. Keep aside.

Peel the potatoes and cut them lengthwise into two. Carefully scoop out inside of the potatoes one by one. Fry and drain out extra oil.

Make a filling of grated cheese, cashew nuts, raisins, chilli, ginger. Season with chat masala.

Stuff this into potatoes. Heat tomato sauce. Place potatoes in sauce and simmer. Add in fresh cream. Flavour with nutmeg powder.

Source:WomensEra

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Sabz Phool

Ingredients:

• 1 flower broccoli
• 1cauliflower
• 200gm cheese grated
• 250 ml coconut milk
• 200 gm fresh  tomato puree
• 250 gm onion puree
• 1 tsp of turmeric 
• 1 tsp of chilli powder
• salt to taste

Preparation:

Cut broccoli and cauliflower into flowerets

Boil or fry these flowerets till they are 75% cooked. Drain it.

Take a pan and heat oil in it. Add the onion paste and keep stirring it.

Put in turmeric and chilli powder. Add the tomoto puree and coconut milk. Put in the cauliflower and broccoli. Cook till they are done.

Transfer into a flat dish, top it with grated cheese. Bake it til cheese starts melting.

Garnish with coconut cream and servee hot.

Source:WomensEra

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Tandoori Fish Tikka

Ingredients:

• 1 Kg fish (centre bone and skin removed and cut into square pieces)
• 1 lemon juice
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1/2 cup drained beaten curd
• salt to taste
• 1 tsp chilli powder
• 1/4 to 1/2 tsp crushed ajwain
• 1 tsp garam masala
• a pinch of tandoori colour(optional)

Preparation:

Rub the fish with lemon juice, garlic, ginger paste and leave for 1/2 an hour.

Mix and smear the fish tikka with 1 tsp salt, chilli powder, ajwain, garam masala, tandoori colour and add 2 tbsp oil.

Arrange the fish tikka on a greased skewer and barbecue on a charcoal fire or cook under the grill.

Sprinkle hot masala just before serving (optional)

Serve it hot with onion rings or salad.

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Khaskhas Kalaunji Roti

Nigella seeds (kalonji, black cumin) are a spice harvested from the plant Nigella sativa and are used as a spice in Indian and Middle Eastern cuisine. These black seeds are approximately 0.125 inches in length and have a slightly triangular shape, and may also be confused with black sesame seeds. The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like oregano and have a bitterness to them like mustard-seeds. It can be used as a "pepper" in recipes with pod fruit, vegetables, salads and poultry.

They form the basis for several Indian dishes, particularly in Northern regions, and are popular as sprinkled on naan, which is Indian flatbread, or in rice pilau.A five spice mix common in Bengal called paanch phoron may include nigella seeds as one of the five spices, mixing them with fennel, cumin, fenugreek and mustard seeds.

The Nigella oil is an anti-oxidant and popular for its medicinal value.

Ingredients:

• 200gm maida
• 3/4 tsp castor sugar
• 1/4 tsp salt
• 1/4 tsp soda bicarb
• 1/2 egg beaten
• 1/4 cup yoghurt (hung)
• 1/4 cup cup milk
• 1/4 tbsp melted ghee or butter
• 1/2 tbsp poppy seeds
• 1/2 tsp Nigella seeds (Kalaunji)

Preparation:

Sieve the flour, sugar, salt and soda bicarb twice. Add the ghee and rub with fingers till the mixture looks like breadcrumbs. Keep aside. Beat the egg, yogurt and milk together. Now add it to the flour and knead a smooth dough. Knead well for 8-10 minutes. Cover and keep in a warm place for 2-3 hours.

Divide the dough into 5 portions and using a little flour, roll out rotis. Apply a little ghee on the top with a brush and sprinkle poopy and Nigella seeds. Press a little with the hand. Apply water on the bottom side and cook in a hot tandoor or oven. When done, remove from the tandoor and apply a little butter on top and serve hot with any curry


In Indian and Persian medicine, kalonji has been used as a cure to all ills. Some suggest the seeds take the sting out of scorpion bites, help treat intestinal problems, end facial paralysis, stop rheumatoid arthritis in its tracks, and treat kidney problems, heart ailments, and hemorrhoids. Though the seeds cannot possibly be the silver bullet cure for everything, they are high in antioxidants, and their smell is said to repel some insects. You may find kalonji in naturally made or organic insect repellents. (Source :wiki)


Nigella oil is used for sinus problems, you can use ½ tsp of the oil and very hot water for a facial steam. You can rub the oil on the chest for cough and flu symptoms.It is known to be effective in the treatment of colic in babies,just rub the Nigella oil on the tummy.

It is used as a conditioner for the hair and a skin moisturizer. When buying Nigella oil, you should make sure that it is 100% cold pressed with no additives.


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Tandoori Aloo Lajawab

Ingredients:

3 large potatoes
1/4 tsp red chilli flakes

For filling:

1 small carrot (chopped and boiled)
75g peas(boiled)
150 gm paneer
1 tbsp leaves of spring onions(chopped)
Salt to taste
pepper(freshly ground) to taste

1tbsp lemon juice
1/4 tsp garam masala

Preparation:

Wash potatoes well and dry.Prick them over with a fork and bake at 350°F in an oven or a tandoor till they are soft(for about 40 minutes)

Cut potatoes in halves and scoop out the flesh, leaving 1 cm of the shell. Keep the flesh aside.

Place the shells back in the oven and cook for about 10 minutes.

Now make the filling. Mash the paneer and stir potato flesh, carrots, peas, leaves of spring onions, salt, pepper, lemon juice and garam masala into it and mix well.

With a spoon, fill the mixture in the potato shells and brush with oil, sprinkle with chilli flakes and bake at 350°F for about 15 minutes or until they are thoroughly heated and golden. Serve with green salad.


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Chunky Cheese with Herb Crumble

Ingredients:

• 250 gm paneer (cut into chunks)
• 1 cup brown breadcrumbs
• 1 tbsp lemon juice
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp mint leaves (chopped)
• Salt to taste
• Black pepper to taste (freshly ground)
• 2 tsp cornflour
• 2 tsp maida (dissolved in 1/3 cup water)
• 1/2 tsp chat masala

Preparation:

Sprinkle salt and freshly ground black pepper on the panner and keep aside for 5 minutes. Combine breadcrumbs, lemon juice, coriander leaves, chat masala and mint leaves. Add salt and pepper if desired. Keep aside.

Dip paneer chunks in cornflour mixture and then roll in breadcrumb mixture and then roll in breadcrumb mixture. Put on skewers and cook in the tandoor or in an oven at 375°F for 10 minutes or till they are golden.

Sprinkle more chat masala if desired.Serve with a salad of your choice.

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Shahi Paneer Khazana

Ingredients:

• 1 onion (finely chopped)
• 1 Clove garlic (crushed)
• 1/2" piece of ginger(chopped finely)
• 15gm maida
• 60 ml milk
• 124gm mixed nuts(chopped - Cashew, almonds, walnuts, raisins, pista, etc)
• 30gm fresh breadcrumbs
• 1tbsp green chillies(chopped)
• 1 carrot grated
• 1/2 tbsp coriander leaves chopped
• 1 cup paneer mashed
• 1/2 tbsp cornflour (dissolved in 4 tsp water)
• dried breadcrumbs for coating
• salt tor taste

Method:

Fry the onion in oil till it is slightly soft.Add ginger and garlic and fry for a few seconds. Add the flour and cook for 102 minutes.

Gradually stir in milk and bring it to a boil. Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180°C for about 20 minutes or till they are light brown and crisp.

Remove from Skewer and serve hot with salad

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Tandoori Vegetables

Ingredients:

6-8 cauliflower spears (blanch for a few seconds and cut into chunks)
1/2 cabbage small
1 red capsicum
1 green capsicum or bell pepper
2 large sized onion ,cut into wedges
3 pineapple slices (cut into wedges)
a few mushrooms
a few baby corn
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp chilli powder
2-3 tbsp besan (Chickpea flour , Gram flour)
2-3 tbsp thick yogurt
3 tbsp cooking oil
1 tbsp Worcestershire sauce
Chaat masala

Preparation:

Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables.

Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices.

Grill the vegetables under a hot grill and sprinkle chat masala to this.


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Broccoli, baby corn and Mushroom Tak-a-Tak

Ingredients:

• 200gm broccoli
• 200gm baby corn
• 100gm mushrooms

For gravy:

• 2 tbsp oil
• 1tsp jeera
• 1 tbsp ginger-garlic paste
• 1 1/2 cups fresh tomato puree
• 2 tbsp brown onion paste
• 1/2 tsp red chilli paste
• 1 tsp coriander powder
• 1/2 tsp kasturi methi
• 1/2 tsp kali mirch (black pepper powder)
• 1/2 tsp broiled zeera powder
• 1 tsp salt
• 1 tsp ginger chopped
• 1 tsp coriander leaves chopped



Preparation:

Clean broccoli, cut baby corn into 2 pieces and mushrooms into quarters.

To prepare gravy:

Heat oil on a tawa. Add jeera and cook till it crackles. Add ginger-garlic paste and brown it. Add fresh tomato puree and red chillies paste and cook till oil separates. Add broccoli, baby corns and mushrooms. Cook till vegetables are tender. Add rest of the ingredients and serve hot.

Garnish with chopped coriander leaves.


Source:WomensEra

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