I wanted to make something rich and creamy with meat and I found this quite easy to cook. My mantra is always, fast to cook good to eat.  Result was awesome, can make a highlight of your meal..

Attention : This is a very very rich dish

Ingredients (serves 4)

• 125ml (1/2 cup) natural yoghurt
• 1 tbs lemon juice
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp ground cumin
• 2 tsp grated fresh ginger
• 2 garlic cloves, crushed
• 1kg chicken breast fillets, chopped
• 125g cashews, roasted
• 60g unsalted butter
• 1 tbs sunflower oil
• 1 onion, finely chopped
• 1 tsp ground cardamom
• 1 cinnamon stick
• 1 Indian bay leaf* or normal bay leaf
• 2 tsp sweet paprika ( I used Kashmiri Chilli powder with a pinch of sugar) 
• 425g can tomato puree*
• 150ml chicken stock ( I used hot water) 
• 250ml (1 cup) thickened cream
• Steamed basmati rice, to serve

Method 

1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
4. Garnish with cashews, chopped coriander and serve with rice.

Notes
Begin this recipe the day before. * Indian bay leaves are available from spice stores. Note: Tomato puree not tomato paste.

Well I love eating this but never tried it and came across the video by accident as I was browsing for starters. I thought this was too easy..

Depending on the people I invite, I would keep the fry whole or cut it into some bite size pieces and season it with some corriander, lemon slices, onions or a dip.. on the side..

You take your pick.. here is the video I referred to today..and the end result was pretty good.
Maybe you could add on the salt and pepper.

Enjoy…

This recipe is from the web as well and well it usually comes out well. Has a light flavor and yet a good body to it.

Very Bengali and very north eastern,  not to be experimented with Sea fish… well if you do and have a good result let me know how..

Ingredients:

• 2 large steaks of a firm fish like salmon or rohu
• 3 teaspoons turmeric powder
• 3 teaspoons salt
• oil for deep frying
• 3 medium sized potatoes
• 10-12 large cauliflower florets
• 1 large onion, finely chopped
• 2″ ginger root , peeled and grated
• 2-3 cloves of garlic, finely sliced
• 2 dried red chilli peppers
• 2 teaspoon panchphoran
• 1 teaspoon cumin powder
• 2 teaspoons corriander powder
• 3/4 teaspoon chilli powder
• 1 Tablespoon plain unsweetened yogurt
• 1/2 teaspoon garam masala
• 3 cups warm water

Method:

1. Cut each fish steak into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes
2. Heat the oil for deep frying in a small deep vessel (like a karhai) at “medium high” heat. Deep fry the fish a few pieces at a time – 5 mins. each side and then set them aside
3. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes and the cauliflower florest, drain and set aside
4. Heat 6-8 tablespoons of the oil the fish was deep fried in in a large pan. When the oil is hot crumble the dried red chilli peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to “low” and add the ginger and garlic and stir fry for 30 sec to a minute
5. Next add the onions and stir fry them on “medium” heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chilli powder, corriander powder and cumin powder stir fry for 2-3 mins.
6. Raise the heat to “medium-high” and now add the potatoes and cauliflower. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to “low” and let it cook for 15 mins.
7. Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Pour into a serving bowl, let it sit 10 mins. before serving

Serves: 4-8 people
Serving ideas: plain rice.

This is something I wanted to try. I think it came out ok… according to my palette.

Ingredients 

• 500g mutton
• 1 cup grated coconut
• 6 green chilies
• 10g pepper corns
• 10g garam masala
• 10g cumin seeds
• 20g ginger-garlic paste
• 40g onions, chopped
• 50g oil
• 2 bunches curry leaves
• 1/4 tsp turmeric
• Salt to taste

Method:

1. Mix mutton with salt, turmeric and pressure cook without any water. ( I gave it some 4-5 whistles)
2. Heat oil in a pan, fry onions, curry leaves, ginger-garlic paste for 3-4 minutes.
3. Then add cooked mutton, grated coconut, finely sliced green chillies and fry for few minutes.
4. While frying, sprinkle ground red chillies, pepper corns, garam masala (I ground all the 3 and added it) , cumin and salt. Fry for another 4-5 minutes.
5. Remove from heat and serve with cilantro and coconut pieces on it.

This recipe is from Nita Mehta’s recipe on pressure cooking.

If you like a tangy dish, this is a good one to have during summers.

This is one of my favorite dish and it does not go wrong anytime we make it. And the flavors are beautiful along with the body of this dish. Its a pretty simple, fast to cook and good to eat dish. Anyone can make it in a jiffy. Today I asked Rocky to try it and I had to keep licking my fingers… its always interesting how the flavors change and its like a new dish if different hands make it..

And here I am sharing this with you.

This dish will serve 4-5

Ingredients ( what we used)

• Paneer ( Cottage Cheese)  - 250 gms cut into triangles
• Salt to taste
• Lemon – 2tbsp
• Coconut Milk – 1/2 cup ( we used the packet coconut milk)
• Sugar – 1/2 tsp
• Tomatoes – 4 large numbers chopped
• Green Chillies – 2 chopped
• Ginger –  1 1/2 inch piece chopped, Garlic flakes – 8-10  OR  Ginger garlic paste – 1tbsp

For seasoning or tadka

• Ghee ( Clarified Butter) – 2tbsp
• Black Mustard Seeds – 1 tsp
• Whole Dry red Chillies – 2
• Fresh Curry Leaves – 4- 5

Method

1. Take a pressure cooker and add the chopped tomatoes, green chillies, ginger , garlic and salt with 1 cup water  on high flame and wait for 2 whistles.
2. After the pressure cooker cools down, take the mixture out, and puree it in blender.
3. Put the puree back in the pressure cooker and boil it. Add lemon juice, coconut milk to it. Boil this mixture.
4. Add the paneer pieces to it and simmer for 4-5 minutes till the gravy turns a little thick.  You can taste it a bit . Add some sugar if the gravy is too sour.
5. Put this gravy in a serving dish and keep it aside.
6. Take a small kadai and add ghee and heat it. Reduce the heat and add mustard seeds and whole red chillies. Remove from fire after 1 min. Add curry leaves.
7. Pour the ghee ( clarified butter) over the paneer in the  serving dish.
8. Serve with rice or rotis