Indian
curries are loved across the word for their wide variety, flavours, aromas and elegant
colors. With the right balance of
seasoning and aromas following few recipes are healthy and perfect for winter
treats.
Parcha Paneer –
Ingredients:
-Paneer -300
gm
-Cream – 300
gm
-A pinch of
Black pepper powder
-Chopped
onion-150 gm
-Chopped
green chilis-10 gm
-Kaju Paste
-100 gm
-Salt to
taste
-Deghi
Mirch-1tsp
-Turmeric
power-1tsp
-Green
cardmom-5gm
-Chopped
Tomatos-100 gm
-Ghee – 1
tbsp
Preparation:
-Cut Paneer
cubes into small pieces and keep aside.
-Heat ghee
and add chopped ginger, green chilies and crushed black pepper.
-Add the
mixture of cream and Kaju paste and cook until done.
-Add salt and
black pepper powder.
-Pour the
gravy over the top of paneer cubes and serve with chapattis.
Jheenga (Prawn) Curry
Ingredients:
-Prawn Grade
-400 gm
-Fresh Tomato
Puree -300 gm
-Ghee-50 gm
-Mustard
seeds -10 gm
-Fresh
Coriander -60 gm
-Ginger -25
gm
-Yogurt-100
gm
-Salt to
taste
-Lemon juice
-50 gm
-Green
chilis-5 gm
-Turmeric
powder -10 gm
-Coriander
Powder -10 gm
-Red Chili
powder-10 gm
Preparation:
-De-skin
prawns and clean vein by giving cut on middle.
-Chop fresh
coriander and chilly green separately.
-Apply salt,
turmeric & lemon juice to the prawn and lemon juice to the prawn and leave
it for 15 minutes to marinade.
-In a pan
take ghee and put on fire. Add mustard
seeds, chopped green chilies, fresh tomato puree and cook. Whisk yoghurt well and put it in the pan for
the gravy to cook. Add salt and all the
dry spices and cook well.
-In another
pan sauté the prawns separately and add it to the gravy.
-Garnish with
chopped coriander leaves and serve with rice.
Dal Makhani
Ingredients:
-Black gram
dal-800 gm
-Butter -500
gm
-Chili
Powder-15gm
-Cumin
powder-20 gm
-Garam Masala
-20 gm
-Coriander
Powder-20 gm
-Garlic
Paste-25gm
-Ginger
Paste-30 gm
-Tomato
Puree- 300 gm
Preparation:
-Wash the Dal
thoroughly with salt, vinegar and water
-Boil till
mashed thoroughly
-In a Deep
pan, sauté ginger-garlic paste, Cumin powder, coriander powder, red chili
powder and add tomato puree. Cook for
some time, add salt and cook the dal for 10 minutes.
-Garnish with
chopped coriander leaves and serve with chapatti or rice.
Methi Murgh:
Ingredients:
-Chicken
boneless: 500 gm
-Methi
leaves: 100 gm
-Salt -10gm
-Garam Masala
Powder -10 gm
-Ginger – 15
gm
-Green
Chilly-10gm
-Finely chopped
onion-150 gm
-Tomato
puree-100 gm
-Ghee-1tbsp
-Ginger
garlic paste-25gm
-Tomatos-100
gm
-Turmeric
powder-1tsp
-Red chili
Powder -1tsp
-Chicken
stock -200 ml
-Coriander
leaves finely chopped – 50 gm
Recipe:
-Heat ghee in
a heavy bottom pan
-Add Methi
leaves and chopped onion and sauté till it turns light brown in colour.
-Add ginger
and garlic paste.
-Now add
chicken pieces and dry spices.
-Add chopped
tomatoes and cook on low flame.
-Add chicken
stock and cook again.
-Garnish with
chopped coriander and serve with chapatti.
Mushrooms with Green Chili
Ingredients:
-Button
Mushroom – 600 gm
-Chopped
Onion-100 gm
-Garam Masala
powder-10 gm
-Ghee – 1
tbsp
-Garlic -50gm
-Salt to
taste
-Cooking
Cream-200 ml
-Green Chili
pickle 2 gm
-Cumin
Powder-20 gm
-Morel-15 gm
-Javitri
Ellaci powder-1tsp
-Ginger-5gm
-Chopped mint
leaves-10gm
-Black Pepper
powder -10 gm
-Recipe:
-Dice
Mushrooms and Wash
-Heat Ghee in
a pan and add chopped garlic. Add chopped onion and sauté it along with diced
mushroom and salt. Cook it on slow
flame.
-Soak the
Morels (Gucchi) to the mushroom mix.
-Add double
cream, cumin powder and block pepper powder
-Garnish with
chopped mint leaves Javitri Elichi powder and green Chilies and serve with
chapattis.
