Chicken pasanda

Chicken pasanda is a rich creamy curry based chicken. Enjoy this mughlai delicacy right from your kitchen. The aroma of spices in marinade is surely gonna make you hungry.

INGREDIENTS

• 4 Cardamom pods
• 6 Black pepper
• 1/2 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon kasoori methi
• 2 teaspoon garam masala
• 1 teaspoon kashimiri chilli powder
• 1 teaspoon grated fresh ginger
• 1 finely chopped garlic clove
• 3 tablespoon thick curd (hung curd)
• 700 gms boneless chicken
• 5 tablespoon olive oil or refined oil
• 2 finely chopped onions
• 1 pureed tomato
• 1 deseeded and finely chopped green chilly
• 2 tablespoon chopped fresh coriander
• 100 ml fresh cream
• salt to taste

STEPS

1. Mix cardamom, black pepper, cinammon, cumin, kasoori methi, garam masala, chilli powder, ginger, garlic and salt with curd in a bowl. 
2. Add chicken pieces to it and mix well so that the chicken pieces are well coated. Marinate in refrigerator for 2-3 hours.
3. Heat oil in a wok/kadhai and add onions. Cook over low heat till the onions are softened. Add tomato puree and little salt to it. Cook till the mixture leaves oil.
4. Add chicken pieces and marinade and cook over medium flame for 15-20 mins or till the chicken is cooked through.
5. Add fresh cream, coriander and chopped green chilli and cook on low flame for a few minutes. Do not let it boil.
6. Serve it piping hot with naans.

Paneer Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1 cup grated/crumbled paneer
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate or crumble the paneer and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Gobhi Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1/2 gobhi
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate the gobhi and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Punjabi Aaloo Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 2 big potatoes
2. Finely chopped Onion    1
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor

STEPS

1. Boil 2 large potatoes. Take the boiled potatoes and peel off the skin. Mash the potatoes very well.
2. Add the spices, coriander, green chilly and onion.
3. Mix well and make the stuffing.
4. Prepare a dough with wheat flour and water. 
5. Divide the dough and stuffing into 4-5 potions.
6. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
7. Roll into a thick circle.
8. Place it on a hot tawa or griddle.
9. Cook well from both sides and use ghee for frying.
10. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Sooji Halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Sooji (Semolina)       1 cup 
2. Sugar                         3/4th cups
3. Water                         3 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add sooji to it and fry it until it starts changing color. 
3. When sooji has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the sooji thoroughly so that it doesn’t form any lumps.
5. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.

Besan halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Besan                         1 cup 
2. Sugar                         3/4th cups
3. Water                         2 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add besan to it and fry it until it starts changing color. 
3. When besan has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the besan thoroughly so that it doesn’t form any lumps.
5.  Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.