butter paneer masala

Ingredients

100 gms butter
500 gms paneer (cottage cheese) cubes
1 cup onion paste
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 1/2 tbsp chilli powder
2 tsp garam masala
2 tsp sugar
salt to taste
50 ml fresh cream

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Heat 1/2 the butter in a pan, add the paneer and saute till it turns to golden brown in colour.
2. Remove from the flame and keep aside.
3. Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
4. Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.
5. Add the paneer and 150 ml water, mix well and simmer for 5 minutes.
6. Add the cream and simmer futher for 2 minutes.
7. Serve hot garnished with coriander.

palak kadhi

Ingredients

1 cup low-fat curds (dahi) , whisked
2 tbsp besan (bengal gram flour)
1 cup roughly spinach (palak)
1 tsp cumin seeds (jeera)
1/4 cup onions , chopped
1 tsp ginger-green chilli paste
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
2 tsp oil
salt to taste

Method

1. Combine the curds and gram flour in a deep bowl and whisk till the mixture is smooth. Keep aside
2. Heat the oil in a deep kadhai, and add the cumin seeds.
3. When the seeds crackle, add the onions, curds-bengal flour mixture, chilli powder, turmeric powder, ginger-green chilli paste and and cook for 1 minute.
4. Add the salt and allow it to boil, whiel stirring continously.
5. Add the spinach, 1/2 cup water and cook for 3 to 4 minutes, while stirring occasionally.
6. Serve hot with steamed rice or parathas.

lemon and pepper chicken

Juice of 1 lemon

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon black peppercorns, crushed

4 chicken breasts, skinless and boneless

Salt

In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.