CHILLI PANEER RECIPE (SPICY INDO-CHINESE STYLE)

Chilli Paneer is a popular Indo-Chinese dish made with paneer (Indian cottage cheese), bell peppers, onions, and a spicy sauce. It's a delicious appetizer or side dish perfect for a party or a weeknight dinner. Here's a detailed recipe for making Chilli Paneer:

Ingredients:

For Paneer Marination:

• 250g Paneer, cut into cubes
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon soy sauce
• 1 teaspoon red chili sauce

For the Sauce:

• 2 tablespoons oil
• 2 tablespoons garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 green chilies, sliced
• 2 tablespoons soy sauce
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1 tablespoon cornstarch mixed with 1/4 cup water
• Salt to taste

Garnish:

• 2 green onions, chopped
• Fresh coriander leaves, chopped

Instructions:

• Mix the paneer, cornstarch, salt, black pepper, soy sauce, and red chili sauce in a bowl. Mix well and set aside for 15 minutes.
• In a large pan, heat 2 tablespoons of oil over medium heat. Add garlic and ginger and sauté for a few seconds.
• Add onions, green and red bell peppers, and chilies to the pan. Sauté for 2-3 minutes or until the vegetables are slightly tender.
• Add soy sauce, red chili sauce, tomato ketchup, vinegar, and salt to the pan. Stir well and cook for another minute.

Methi Malai with Paneer

Methi Malai Matar with Paneer is a popular North Indian dish made with fenugreek leaves, green peas, paneer, and a creamy sauce. The dish has a unique blend of flavors that is both creamy and slightly bitter. Here's a detailed recipe for making Methi Malai Matar with Paneer:

Ingredients:

• 250g Paneer, cut into cubes
• 1 cup green peas (fresh or frozen)
• 1 cup fresh methi (fenugreek) leaves, chopped
• 2 tablespoons ghee or oil
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1 cup heavy cream
• Salt to taste

Instructions:

• Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the paneer cubes and fry them until they turn golden brown. Remove from the pan and set aside.
• Add the remaining ghee or oil to the same pan and heat it over medium heat. Add cumin seeds and let them splutter.
• Add the finely chopped onions to the pan and sauté until they turn translucent.
• Add ginger-garlic paste and chopped green chilies. Sauté for a minute or until the raw smell of the paste goes away.
• Add coriander, cumin, garam masala, and turmeric powder to the pan. Sauté for a minute or until the spices are fragrant.
• Add the green peas and fenugreek leaves to the pan. Mix well and sauté for 2-3 minutes or until the peas are slightly tender.
• Add heavy cream to the pan and mix well. Cook for 2-3 minutes or until the sauce thickens.
• Add the fried paneer cubes to the pan and mix gently. Cook for another minute or until the paneer is coated well with the sauce.
• Season with salt to taste and mix well.
• Turn off the heat and garnish with some fresh fenugreek leaves and cream.
• Serve hot with naan or roti.

Notes:

• If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (Kasuri methi) instead. Just soak them in warm water for 10 minutes before using them.
• You can adjust the amount of cream to your liking. You can use milk or half-and-half instead of heavy cream if you want a lighter sauce.
• You can add chopped tomatoes to the dish for a slightly tangy flavor.
• You can use tofu or boiled potatoes if you don't have paneer.

Chicken Chettinad Gravy Recipe

Chicken Chettinad is a classic South Indian dish known for its spicy and aromatic flavor. The dish is made with a unique blend of spices, coconut, and onions, which gives it a rich and flavorful taste. Here is a detailed recipe for making Chicken Chettinad Gravy:

Ingredients:

• 500 grams of boneless chicken, cut into small pieces
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 green chilies, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dry red chilies
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 2 tablespoons grated coconut
• 1/2 teaspoon turmeric powder
• Salt to taste
• Coriander leaves, chopped for garnishing

For the spice paste:

• 1 tablespoon fennel seeds
• 1 tablespoon poppy seeds
• 2 tablespoons grated coconut
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves

Instructions:

• Dry roast the coriander seeds, cumin seeds, black peppercorns, and grated coconut in a pan until fragrant. Remove from heat and let it cool.
• Grind the roasted spices into a fine powder using a spice grinder or mixer. Keep the spice powder aside.
• In the same pan, add oil and heat it over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
• Add the dry red chilies, chopped onions, ginger paste, garlic paste, and green chilies. Sauté until the onions turn translucent.
• Add the chopped tomatoes to the pan and cook until they turn soft and mushy.
• Add the chicken pieces to the pan and sauté until the chicken turns golden brown.
• Add the ground spice powder, turmeric powder, and salt to taste. Mix well and cook for a minute.
• Add 1 cup of water to the pan, cover it with a lid, and let it simmer for 15-20 minutes or until the chicken is cooked.
• Meanwhile, grind all the ingredients mentioned for the spice paste in a blender until you get a smooth paste.
• Add the ground spice paste to the pan and mix well. Let it cook for 5-10 minutes or until the gravy thickens.
• Garnish with chopped coriander leaves and serve hot with steamed rice or naan.

Lamb Rogan Josh Recipe

Lamb Rogan Josh is a classic dish from the Kashmiri cuisine of India. This dish is known for its rich, flavorful, and spicy taste. Here's a detailed recipe for making Lamb Rogan Josh:

Ingredients:

• 500g lamb meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 green cardamom pods, crushed
• 2 black cardamom pods, crushed
• 1 cinnamon stick
• 2 bay leaves
• 4 whole cloves
• 2 teaspoons coriander powder
• 2 teaspoons cumin powder
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1 cup tomato puree
• 1 cup yogurt, whisked
• 1/2 cup heavy cream
• Salt, to taste
• Chopped cilantro leaves for garnish

Instructions:

• Heat the oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add the onions and sauté until they are golden brown.
• Add the garlic and ginger and cook for a minute until fragrant.
• Add the lamb meat to the pan and cook until it is browned on all sides.
• Add the crushed cardamom pods, cinnamon stick, bay leaves, and whole cloves to the pan and cook for another 2-3 minutes until fragrant.
• Add the coriander powder, cumin powder, Kashmiri red chili powder, and turmeric powder to the pan and stir well. Cook for 2-3 minutes until fragrant.
• Add the tomato puree to the pan and stir well. Cook for 2-3 minutes until the oil separates from the mixture.
• Add the whisked yogurt to the pan and stir well. Cook for 5-7 minutes until the mixture is thick and the oil separates from the cross.
• Add the heavy cream to the pan and stir well. Cook for another 2-3 minutes until the mixture is creamy and the lamb is cooked.
• Adjust the seasoning with salt to taste.
• Garnish with chopped cilantro leaves and serve hot with steamed rice or naan.

Notes:

• You can adjust the number of spices according to your preference.
• You can add more Kashmiri red chili powder if you want a spicier dish.
• Make sure to use fresh herbs for the best flavor.
• You can also substitute lamb meat with beef or chicken if you prefer.