Aloo Torai

Aloo Torai

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Ridge gourd and potatoes cooked in a flavourful masala

Ingredients

  • Potatoes, boiled, peeled and cubed 1 cup
  • 1 cup boiled, peeled and cubed potatoes 1 cup
  • Oil 1 tbsp
  • Cumin seeds ½ tsp
  • Green chillies, chopped 1 tsp
  • Ginger chopped ½ tsp
  • Garlic, chopped 1 tsp
  • Medium onion, chopped 1
  • Salt to taste
  • Coriander powder 1 tsp
  • Red chilli powder 1 tsp
  • Garam masala powder ½ tsp
  • Turmeric powder ¼ tsp
  • Medium tomato, chopped 1
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add cumin seeds, green chillies, ginger and garlic, mix and saute.
  • Add onion, ridge gourd, salt, coriander powder, red chilli powder, garam masala powder and turmeric powder, mix and saute for 2-3 minutes.
  • Add tomato and ¼ cup water and cook till ridge gourd is done.
  • Add potatoes and mix well and cook for 2-3 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Butter Chicken

Butter Chicken

Prep: 56-60 minutes

Cook: 36-40 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Boneless chicken
  • Butter
  • Tomatoes

The popular butter chicken made healthier – try it out and you will never regret enjoying it

Ingredients

  • Boneless chicken, cut into medium cubes 400 gms
  • Kashmiri red chilli powder 2 tsps
  • Coriander powder 2 tsps
  • Turmeric powder ½ tsp
  • Salt to taste
  • Hung yogurt ½ cup
  • Oil 3 tsps
  • Cinnamon sticks 2 to 3 inches
  • Green cardamoms 2 to 3 pods
  • Bay leaves 2 to 3
  • Cloves 10 to 12
  • Garlic, chopped 2 tsps
  • Onions, chopped 1 cup
  • Tomatoes, chopped 2 cups
  • Cashewnuts 10 to 12
  • Walnuts 7 to 8
  • Milk 1 cup
  • Dried fenugreek leaves (kasoori methi), roasted 1 tsp
  • Butter 2
  • tsps Coal piece 1

Methods

  • Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
  • For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
  • Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
  • Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
  • Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
  • Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
  • Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.
Malai Kofta

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Raw bananas
  • Cottage cheese

Enjoy this much loved rich dish in its healthy avatar

Ingredients

  • Raw bananas, boiled, peeled and mashed 1 cup
  • Cottage cheese (paneer), crumbled 150 gms
  • Carrots, grated 1 cup
  • Green chillies, chopped 1 to 2
  • Raisins (kishmish) 1 tsp
  • Turmeric powder 2 tsps
  • Garlic, chopped 1 tsp
  • Ginger, chopped 2 tsps
  • Salt to taste
  • Coriander powder 2 tsps
  • Tomatoes, chopped 1 cup
  • Onions, chopped 1 cup
  • Cashewnuts 8 to 10
  • Red chilli powder 1 tsp
  • Olive oil 1 tbsp
  • Cumin seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Sugar 1 tsp
  • Milk ½ cup

Methods

  • Preheat the air fryer to200 ºC.
  • Take raw bananas, cottage cheese, carrots, green chillies, raisins, 1 tsp turmeric powder, garlic, 1 tsp ginger, salt and coriander powder in a bowl and mix well. Divide them into equal portions and shape them into balls. Put them into the preheated air fryer and cook for 15 minutes.
  • Meanwhile to make the gravy, put tomatoes, onions, cashewnuts, remaining turmeric powder, red chilli powder, remaining ginger and salt in a mixer jar and grind into a puree.
  • Heat olive oil in a non-stick pan, add cumin seeds and fenugreek seeds and saute till fragrant.
  • Add the puree, sugar and milk and bring it to boil. Reduce heat and cook till the mixture is well cooked and smooth.
  • Transfer the gravy into a serving bowl, add the koftas and serve hot.
Butter Chicken

Butter Chicken

By Hi Tea

Prep: 25 minutes

Cook: 50 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Readymade chicken tikka
  • Butter

Perhaps the most loved Indian dish the world over, butter chicken should be best had hot with naan

Ingredients

  • Readymade chicken tikka 250 gms
  • Butter 2 tbsps
  • Tomatoes, chopped 250 gms
  • Green chillies, roughly chopped 2 to 3
  • Garlic cloves, roughly chopped 6 to 8
  • Bay leaves 2
  • Cinnamon 1 inch
  • Green cardamoms 3
  • Cloves 2
  • Oil 2 tbsps
  • Ginger-garlic paste 1 tbsp
  • Red chilli powder 1 tsp
  • Cashewnuts, soaked for15 minutes 100 gms
  • Salt to taste
  • Garam masala powder 1 tsp
  • Fresh cream 4 tsps
  • Dried fenugreek leaves (kasuri methi) 1 tsp
  • Sugar 1 tbsp

Methods

  • To make makhni gravy, heat a deep non-stick pan, add tomatoes, green chillies, garlic cinnamon, green cardamoms, cloves and a little water and let it simmer for around 30 minutes.
  • Cool a little, discard bay leaves, cinnamon, green cardamom, cloves, transfer into a mixer jar and puree the mixture till smooth. Strain the puree into a bowl.
  • Heat oil in another deep non-stick pan, add ginger-garlic paste and red chilli powder and saute till fragrant. Add the puree and mix well.
  • Grind cashewnuts and add. Mix and cook for a few seconds on medium heat.
  • Add the chicken tikka, salt and garam masala powder. Mix properly, cover and cook for a while.
  • Add butter and mix well. Add fresh cream, kasuri methi and sugar and mix well. Cook till the gravy thickens.
  • Serve hot with naan or tandoori roti.
Peri Peri Chicken

Peri Peri Chicken

By Hi Tea

Prep: 35 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Boneless chicken breast
  • Peri Peri powder

In this chicken dish, the spice level of peri peri powder is well balanced with mashed potatoes, stir fried vegetables and tomato sauce

Ingredients

  • Boneless chicken breast 200 gms
  • Peri Peri powder 20 gms
  • Oil 2 tsps
  • Salt to taste
  • Garlc, chopped 2 tsps
  • Medium potatoes, boiled, peeled, mashed 4
  • Butter 4 tbsps
  • Fresh cream 4 tbsps
  • Green and yellow zucchini, chopped 25 gms
  • Green capsicum, chopped 25 gms
  • Red and yellow capsicums, chopped 20 gms
  • Black pepper powder to taste
  • Onion, chopped 1 tbsp
  • Tomato puree 1 cup
  • Dried thyme 25 gms

Methods

  • Take chicken breast in a bowl, add 2 tsps oil, peri peri powder, salt and garlic and mix well and set aside to marinate for some time.
  • Now grill the marinated chicken breast on a grill pan until it turns golden drown.
  • For mashed potato, take potatoes, butter and cream in another bowl and whisk the mixture till smooth.
  • For stir fried vegetables, heat 2 tsps oil in a non-stick pan, add green and yellow zucchini, green, red and yellow capsicums and mix. Add salt and pepper powder and toss. Saute the vegetables for a few minutes.
  • To make sauce, heat the remaining oil in another non-stick pan. Add onion, garlic, tomato puree, thyme, salt and pepper powder and mix well. Simmer till the mixture reduces and achieves a sauce like consistency.
  • Serve the grilled chicken hot with mashed potatoes, stir fried vegetables and sauce.
Goshtaba

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Mutton mince (keema)

A popular Kashmiri mutton dish

Ingredients

  • Mutton mince (keema) 250 gms
  • Egg white 1
  • Salt to taste
  • Red chilli powder 1 tsp + to sprinkle
  • Black cardamom seeds ½ tsp
  • Mustard oi 1 tsp
  • Ghee 1½ tbsps
  • Browned onion paste 2 tbsps
  • Cumin seeds ½ tsp
  • Black pepper powder 1 tsp
  • Fennel powder 1 tsp
  • Cinnamon powder 1 tsp
  • Cloves, crushed ½ tsp
  • Black cardamom powder ½ tsp
  • Green cardamom powder ½ tsp
  • Coriander powder 1 tsp
  • Dried fenugreek leaves (kasuri methi) powder 1 tsp
  • Yogurt, whisked 2 tbsps
  • Fresh coriander leaves, chopped 2
  • tsps

Methods

  • Take mutton keema in a bowl and add egg white, salt, red chilli powder, black cardamom seeds and mustard oil and mix properly.
  • Heat some ghee in a non-stick pan and add browned onion paste and cumin seeds and saute till fragrant. Add a little water and mix well.
  • Put black pepper powder, fennel powder, cinnamon powder, crushed cloves, black cardamom powder, green cardamom powder, coriander powder and dried fenugreek leaves powder on a muslin cloth, bring the edges together and tie it up like a potli. Dip this potli in the gravy.
  • Divide the mutton keema mixture into small equal portions and shape them into balls. Add them to the gravy and cook for 10-15 minutes on low heat.
  • Take out the muslin cloth potli and squeeze to extract the flavour and add to the gravy. Add salt and whisked yogurt and mix well.
  • Transfer into a serving bowl, garnish with coriander leaves and red chilli powder and serve hot.