With a hint of Chinese cuisine and the taste of Indian culture, this is the favorite paneer dish across North India..

Chilly Paneer

Ingredients

• 350 gms Paneer
• 1 Egg
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• 2 tbsp salt
• Little Water

Procedure

• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

                                                                Happy Cooking .... !

Italian Meatball is a spicy cuisine but have the Italian flavor does it all.

Meatball Italian

Ingredients

• 750 gm mutton
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 25 gm package dry onion soup mix
• 2 cups Italian-style dry bread crumbs
• 3 jars spaghetti saucekage dry onion soup mix

Procedure

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.
• In a large mixing bowl, combine ground mutton, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.
• Using a 1 tablespoon scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.

                                                                Happy Cooking .... !

Rajmah is a cereal which is highly nutritious and when cooked with onions can produce a taste of one of the best vegetarian dish...

Rajma

Ingredients

• 3 tsp chopped cilantro
• 1  cup Rajma (kidney beans)
• 1 Potato peeled and diced
• 1 tbsp ginger garlic paste
• ½ tsp cumin seeds
• 2 chopped onions
• 2 chopped tomatoes
• 1 tsps coriander powder
• 1/2 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• Salt to taste
• 2 tbsp oil

Procedure

• Clean and Wash the rajma then sock it overnight.
• Heat 2 tbsp oil in a non stick kadai, add cumin seeds and stir for 1 minute.
• Now add the  chopped onions and fry till it become light brown colour.
• Add  chopped tomato ginger garlic paste and fry till the oil begins to separate from the paste.
• Add all powdered masalas and salt and fry everything for 3 minutes.
• Now add rajma, diced  Potatoes and  4 cups of water  then  pressure cooker for 6-7 whistles.
• Remove it from the flame and let it cool down.
• Open the cooker lid and Transfer two third of this cooked rajma  to a large pot and lightly mash the remaining rajma into a coarse paste using a potato masher.
• Now mix the mashed rajma with the cooked one.
• Garnish it with chopped cilantro

                                                                Happy Cooking .... !

A specialized meat curry from Andhra Pradesh, a province in India where spice is the main feature of their food.

Meat Curry from Andhra

Ingredients

• 150 ml yoghurt 
• 3 tsp garlic paste 
• 3 tsp ginger paste 
• 2 tsp chilli powder
• 1/3 tsp turmeric powder 
• 2 tbsp chopped coriander leaves 
• 750 gm mutton pieces 
• 3 tbsp oil
• 2 ground onions
• 3 green cardamoms 
• 3 cloves
• 3 chopped tomatoes
• 1/2 tsp cumin
• 10-12 curry leaves

Procedure

• Mix yoghurt with garlic and ginger paste, chilli and turmeric powder and coriander. Put over meat. Set aside for 3-4 hours.
• Heat oil, fry onion until colored. Add cardamoms and cloves. Fry for 1 minute. Add meat with marinade. Cook until liquid has been absorbed. 
• Fry meat until colored. Add tomatoes. Continue frying for 10 minutes. 
• Sprinkle in cumin and curry leaves. Pour in water to cover. 
• Simmer until meat is soft.

                                                                Happy Cooking .... !

A spicy and sweet chicken recipe which is served well with fried rice or chicken noodles..

Chicken in Red Wine Sauce

Ingredients

• 1 kg chicken
• 1/2 tsp freshly ground pepper
• 1/2 tsp mustard powder
• 250 gm button Mushroom
• Salt (namak) to taste
• 12 red chilli, soaked in 1/2 cup olive oil
• 250 ml red wine
• 200 gm fresh cream (malai)
• 1cup cooked rice (chawal)

Procedure

• Rub the chicken with the ground pepper, mustard powder and salt to taste.
• Put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.
• Saute over high heat for two minutes.
• Cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick.
• Serve hot on a bed of cooked rice.

                                                                Happy Cooking .... !

Chicken Pakora is the most common snacks dealt all over India and specially in the east and south..

Chicken Pakora

Ingredients

• 500 gm Boneless Chicken Pieces
• 2 tbsp Oil
• 1 1/2 tsp Salt
• 1 tsp Ground Cumin
• 2 tsp Vinegar
• 1-2 each Chopped Green Chillies (Jalapeno)
• 1 Chopped Onion
• 1 tsp Ginger-Garlic paste
• 1 cup Curd
• 1 tsp Lemon juice

Procedure

• Put everything but chicken and batter in blender and blend till fine.\
• Marinate the chicken pcs with the resulting mixture.
• Keep in the fridge for 40 minutes.
• Put chicken in batter.
• Deep fry it until its colour changes to golden brown Condiments.
• Serve the chicken pakora with chutney and salad.

                                                                Happy Cooking .... !

Mutton Stuffed is very nice and is very loving as it hardly contains any bone in with it..

Mutton Stuffed

Ingredients

• 2 Kg Mutton
• Kosher salt and freshly ground black pepper
• 1 cup seasoned bread crumbs
• 2 cloves garlic, finely chopped
• 2 Tablespoons finely-chopped onion 
• 1 Tablespoon vegetable oill
• 1 Tablespoon chopped fresh mint (or parsley), or 1 teaspoon dried
• Grated zest (rind) of 1/2 lemon
• 1 egg mixed with 1 Tablespoon milk or cream

Procedure

• Preheat oven to 325 F. Line a roasting pan with nonstick foil.
• Rub exterior of mutton shoulder with vegetable oil and sprinkle generously with salt and pepper.
• In a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. Place stuffing in the mutton cavity, roll to cover, and tie with string or secure with a metal skewer. Place seam-side down in the roasting pan.
• Roast for 3 hours, basting with pan juices or additional vegetable oil to prevent roast from drying out.
• Remove to a platter, cover loosely with foil, and let mutton shoulder rest for 15 to 20 minutes before slicing to serve. If desired, make a simple pan gravy from the drippings to accompany the roast.

                                                                Happy Cooking .... !

Chinese Jasmine Rice is a common food which is taken as the main course in restaurants and placed with any side dish...

Chinese Jasmine Rice

Ingredients

• 3 tablespoons vegetable oil
• 3 cups jasmine rice
• 1 bunch fresh cilantro
• 1/3 cup fresh ginger (finely chopped peeled)
• 3 large garlic cloves, minced
• 4 1/2 cups low sodium chicken broth
• 3/4 teaspoon salt

Procedure

• Put rice in large sieve; rinse under cold running water until water runs clear. Drain.
• Heat oil in heavy large saucepan over medium-high heat.
• Add ginger and garlic; stir until fragrant, about 30 seconds.
• Add rice and stir 3 minutes.Stir in broth and salt.
• Sprinkle cilantro over.
• Bring to boil.
• Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes.
• Remove from heat; let stand covered 10 minutes.
• Serve with any side dish.

                                                                Happy Cooking .... !

Soup is always en devoured and Egg drop is common for all of them. Lets peep into one of them.

Egg Drop Soup

Ingredients

• 3 cups chicken Juice
• 1 teaspoon salt
• 1 dash white pepper
• 1 medium green onion cut into pieces
• 2 eggs, slightly beaten

Procedure

• Warm chicken juice, salt, and white pepper to boiling in a 2-quart saucepan.
• Stir green onions into eggs.
• Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
• Makes about 3 cups of it.
• Serve hot with black pepper.

                                                                Happy Cooking .... !

Tasty and crunchy chicken starter which is placed right at the beginning...

Bourbon Chicken

Ingredients

• 2 Kg boneless chicken
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Procedure

• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.
• Serve over hot rice and ENJOY.

                                                                Happy Cooking .... !

A chatpata masala flavour of potato which is taken up with roti ..

Aloo Kand Chaat

Ingredients

• 1 cup potatoes peeled and cubed
• 1 cup purple yam (kand) , peeled and cubed
• 1/4 cup chopped onions
• 1/4 cup chopped coriander (dhania)
• 2 tbsp chopped mint leaves (phudina)
• 1 tsp butter
  
  To Be Mixed Together Into A Masala
• 1/2 tsp chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1/2 tsp dried mango powder (amchur) (amchur)
• 1/2 tsp black salt (sanchal)
• 1/2 tsp sugar
• salt to taste

Procedure

• Combine the potatoes, kand and butter in a bowl, add 1teaspoon of water and mix well and microwave on high for 6 minutes, stirring once in between after 3 minutes.
• Add the onions, coriander, mint and the mixed masala and mix well.

                                                                Happy Cooking .... !

Poha is a south Indian dish which is presented with paneer and creates a unique taste in it...

Paneer Poha

Ingredients

• 1 cup grated paneer (cottage cheese)
• 1/2 cup green peas
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 3 chopped green chillies
• 1/2 tsp cumin seeds (jeera)
• 1/3 tsp mustard seeds ( rai / sarson)
• 1/3 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• salt to taste
• 2 curry leaves (kadi patta)
• oil for cooking
• 2 tsp chopped coriander (dhania)

Procedure

• Heat the oil in a pan and add the cumin seeds, mustard seeds and curry leaves.
• When the seeds crackle, add the onions, mix well and saute on a medium flame for 1 minute.
• Add the tomatoes and green chillies, mix well and saute on a medium flame for 2 minutes.
• Add the paneer, green peas, turmeric powder, chilli powder, chaat masala, salt, mix well and saute on a medium flame for 3-4 minutes.
• Add the coriander and saute again 1 minute.
• Serve hot.

                                                                Happy Cooking .... !

A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables. It is very well suited as a Chinese main course..

Stir Fry Noodles

Ingredients

• 2 tbsp oil
• 1 cup zucchini , blanched and 3/4 cup carrot , peeled , blanched and cut into thin roundels
• 1/2 cup baby corn , blanched and cut into roundels
• 3/4 cup bean sprouts
• 2 cups boiled noodles
• 2 tbsp cornflour mixed with 1 1/2 cups coconut milk
• salt to taste
  
  For making a smooth Paste
• 1/2 cup chopped onions
• 1/2 cup sliced lemongrass stem
• 1/2 tsp turmeric powder (haldi)
• 4 whole dry red chillies , broken into pieces
• 4 large sized garlic (lehsun) cloves
• 1 tbsp tamarind (imli)
• 1/4 cup water
• 1/2 tsp sugar
• salt to taste

Procedure

• Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
• Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
• Add ½ cup of water and allow it to boil for some time.
• Add the noodles and salt and mix well.
• Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
• Serve immediately.

                                                                Happy Cooking .... !

A delicious and colorful and delectable vegetable fiesta with cashew nut and pepper..

 

Paneer Mushroom and Cashew Stir Fry

Ingredients

• 3 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 2 tsp grated ginger (adrak)
• 2 tbsp finely chopped celery
• 1/2 cup red capsicum cubes
• 1/2 cup yellow capsicum cubes
• 1/2 cup green capsicum cubes
• 1/2 cup paneer (cottage cheese) cubes
• 1 cup thickly sliced mushrooms (khumbh)
• 1/2 cup chopped spring onions whites
• 1/2 cup finely chopped spring onion greens
• 1/2 cup broken cashewnuts (kaju)
• 2 tsp soy sauce
• salt and freshly ground black pepper (kalimirch) powder to taste

Procedure

• Heat the oil in a wok, add the garlic, ginger, celery and cashewnuts and stir-fry for a few seconds.
• Add the red capsicum, yellow capsicum, green capsicum, paneer, mushrooms, spring onion whites, spring onion greens and stir-fry for 2 to 3 minutes, while stirring occasionally.
• Add the soya sauce, salt and pepper and stir-fry for 1 to 2 minutes, while stirring occasionally.
• Serve immediately.

                                                                Happy Cooking .... !

Chicken Salami Sandwich is a very unique sandwich which is very nicely taken as a breakfast.. It is nutritious and healthy one too..

Chicken Salami Sandwich

Ingredients

• 1 cup Low Fat yoghurt
•  1 tblsp Olive oil
• 2 tblsp sour cream
• 1/2 tsp Vinegar
• 2 Garlic cloves
• Cucumber, peeled and diced
• 1tsp chopped Dil
• 1/2 tsp Salt
• 1/4 tsp pepper

Procedure

• Spread by mixing Olive oil, garlic, vinegar, salt and pepper. Whisk Yoghurt and Sour cream. 
• Add the olive oil mixture to the yoghurt mix. Add the cucumber and dill and mix well.
• Spread it on both slices of bread. Layer it by adding cheese first, chicken salami, tomatoes, bell pepper,onions, sprinkle some pepper/salt and then another slice of chicken Salami. 
• Press it with your hands and cut the Sandwich into two.
• Serve it with any juice of your choice.

                                                                Happy Cooking .... !

An Italian recipe which is taken up as a very nice snacks all over the world...

Mushroom Pepper Risotto

Ingredients

• 3 cup chicken or vegetable stock
• 1 cup white wine
• 1 clove garlic, crushed
• 1 leek, sliced
• 1 green bell pepper, deseeded and chopped
• 8 3/4 oz mushrooms, sliced
• 1 Tbsp oil
• 1 cup Arborio rice
• 1/2 cup grated Parmesan cheese
• 2 Tbsp chopped fresh parsley

Procedure

• In a saucepan, bring chicken stock and white wine to a boil. Meanwhile, spray a frying pan with cooking spray, and heat. Fry garlic, leek, bell pepper, and mushrooms for 2 minutes. Remove from pan.
• Heat the oil in the same pan. Add rice. Fry for 3 minutes. Add approximately half a cup of stock mixture to rice. Stir until absorbed. Continue to add in a cup at a time until all liquid is absorbed.
• Gently stir in mushroom and leek mixture. Stir in Parmesan cheese and fresh parsley. Serve immediately.

                                                                Happy Cooking .... !

This recipe does not need a intro or any other description...

Mutton Rezala

Ingredients

• Mutton- 1 kg
• Vegetable oil- 1 tablespoon
• Ghee or vegetable oil- 3 tablespoons
• Salt- 1-1/2 teaspoons
• Sugar- 1/2 teaspoon
• Green chillies- 10
• Dried hot red chillies- 6-8 (soaked in warm water for 10 min)
• Kewra water- 1 teaspoon
• Ginger- 3? piece
• Garlic- 8-9 cloves
• Lightly beaten Curd- 1-1/2 cups
• Milk- 1 cup
• Bay leaves- 3-4
• Cardamom pods- 8-10
• Cloves- 8-10
• Ground mace- 1 teaspoon
• Ground nutmeg- 1/2 teaspoon

Procedure

• Chop and grind the ginger and garlic together to make a fine paste. Add the remaining marinade ingredients along with mutton and mix well. 
• Leave to stand unrefrigerated for 3-4 hours or overnight in fridge. (Bring to room temp before cooking). 
• Remove meat from marinade and put marinade aside.Heat oil and ghee in a pan over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 min until the meat is lightly browned.
•  Reduce the heat to very low. Add the marinade. 
• Cover and cook 1 hour or until the meat is tender. 
• Add the green and red chillies. 
• Cook for a further 5-10 min. 
• Add the kewra water, stir and serve with rice or phulka.

                                                                Happy Cooking .... !

A Thai Specialist Dish.. which is not only a delicious one in the list and is famous for every Indian.

Thai Chicken Risotto

Ingredients

• 1 table spoon peanut oil
• 500g skinless chicken
• 1 onion, finely chopped
• 1 long red chilli, seeds removed, thinly sliced
• 2 garlic cloves, crushed
• 4 kaffir lime leaves finely shredded
• 1 1/2 cups (330g) arborio rice
• 1/4 cup (75g) Thai red curry paste
• 2 cups (500ml) chicken stock
• 1 cup (250ml) coconut cream
• 2 tbs fish sauce
• 200g green beans, trimmed, chopped
• Coriander sprigs, fried Asian shallots (see note) and lime halves (optional)

Procedure

• Preheat the oven to 180°C.
• Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the casserole and set aside.
• Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.
• Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
• Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.

                                                                Happy Cooking .... !