Delhi Style Butter Chicken and Tandoori Chicken

Ingredients

• Butter - 2 Tbsp
• Oil - 2 Tbsp
• Bay Leaf - 2
• Green Cardamom - 10
• Mace / Javitri - 2 Flowers
• Garlic - 2 Tbsp
• Tomatoes - 8

Marination

• Boneless Chicken Cubes - 400 gm
• Ginger Garlic Paste - 1Tbsp
• Salt - 1.5 Tsp
• Kashmiri Red Chilli Powder - 1 Tsp
• Turmeric - ¼ Tsp
• Roasted Cumin Powder - 1 Tsp
• Aamchur Powder - 1 Tsp
• 1 Cup hung yogurt

For Gravy Part 2

• Butter - 2 Tbsp
• Green Chillies - 8
• Ginger - 2 inch Julienned
• Kashmiri Red Chilli Powder - 2 Tbsp
• Salt - 2 Tsp
• Garam Masala - 1 Tbsp
• Heavy Cream - ½ Cup
• Honey - 3 Tsp
• Kasoori Methi / Dry Fenugreek Leaves - 2 Tsp

Oil to Pan Fry Chicken

Instructions

Marinate Chicken

1. In a bowl take Washed Chicken after removing skin.
2. Pat dry chicken with paper towel. Put deep horizontal gashes in the chicken. Don't worry about it breaking up. More deep gashes the better otherwise flavor will not be absorbed.
3. Now for first marination add salt, kashmiri red chilli powder, ginger garlic paste and lemon juice. Mix it properly. and refrigerate for 30 minutes.
4. Now prepare second marinade add hung yogurt,salt, kashmiri red chilli powder, ginger garlic paste,little salt, little black salt, chicken masala, mustard oil and whisk it. Rub marinade inside the slit and leave it for 24hours in freezer.

For Tandoori Chicken

• Put chicken on a raised rack with a pan underneath which has water. This will allow the marinade to drip but also allow chicken to not dry out too much.
• https://www.youtube.com/watch?v=F9Fzpi99tlk

Pan Fry

1. In a Shallow Pan on medium flame take some oil. Once the oil is hot add chicken pieces one by one.
2. Fry on both sides till well done. Take a piece and cut to make sure chicken is cooked thoroughly.

For Gravy

1. In a Large pan on medium to high heat add butter , oil, Bay Leaf , Green Cardamom , Mace and Garlic. Keep stirring so the butter doesn't turn brown.
2. Cook till Garlic is starting to cook.
3. Now Add Tomatoes to it, Cook them till tomatoes are cooked and soft. You may also add a bit of salt to speed up the cooking of tomatoes.
4. Turn the flame off and let the mix cool a bit.
5. Now transfer this in a grander and make it in a fine paste and keep it aside.
6. Now in the same pan take some more butter, Green Chillies, Ginger and cook till raw aroma of Ginger goes away.
7. Now in a fine mesh strainer, Strain the Grinded paste. Take a spoon and move it in circular pattern in the strainer to push the paste through. There eill be some tomato skin left in the strainer. You can discard it.
8. Now add Kashmiri Red Chilli Powder, Salt, Garam Masala to the the gravy and mix well.
9. Now Add Cream , Honey and cook for 2 to 3 minutes. You can also add water at this step if the gravy is too thick.
10. Add the Pan Fried Chicken Peices, Kasoori Methi to the Gravy and mix well.
11. Cover the pan with a lid and Cook on Medium flame for 10 minutes.
12. Garnish with Cilantro and Serve.

yummy bombay style sandwich

Bread Slices - 3

Sandwich Green Chutney as needed  (mirch masala from store) 

Sandwich Masala Powder as needed  (special chaat masala from gaurav)

Cucumber Slices as needed

Tomato Slices as needed
Onion Slices as needed

Boiled Sliced Potatoes as needed
Capsicum Sliced as needed

Butter as needed

Method:

Take 4 bread slices, spread some butter on the slices. 

Spread some chutney over the buttered side of the bread. 

Arrange cucumber slices and sprinkle sandwich masala over them.

Arrange some boiled potatoes and sprinkle with some sandwich masala. Now top with some onion slices and sprinkle sandwich masala over them.

Cover with other slice of bread butter and green chutney side down.

Now arrange capsicum and tomato slices, sprinkle with sandwich masala. Cover with other slice of bread butter and green chutney side down.

Spread some butter on top of it.

Place it over a heated grill butter side down and spread some more butter on other side. Cover and grill till golden.

Remove to a plate and spread some butter on top side and sprinkle with sandwich masala.

Cut into wedges and serve.

Pictorial:

Take all your ingredients

First to make one sandwich, you need  three slices of white bread

butter it generously

now spread green chutney over it

on the first slice, arrange slices of cucumber

now sprinkle some sandwich masala over it

now arrange slices of boiled potatoes

sprinkle some more sandwich masala over it

arrange few onion slices over it

now sprinkle some more sandwich masala

place another slice of bread with chutney side  facing downwards

arrange capsicum slices

and few tomato slices

sprinkle some sandwich masala

top with the other bread chutney side facing down

press firmly

spread butter generously

Aachari Baigan

Image by Tarla Dalal

  

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Ingredients

To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream

For The Garnish2 tbsp finely chopped coriander (dhania)

Method

1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.
4. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and coarse blend them.
5. Heat the oil in a deep pan and add the above mixture.
6. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
7. Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
8. Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
9. Serve hot garnished with coriander

Gujarati Dal

Link : http://www.vegrecipesofindia.com/gujarati-surati-dal/

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients

• ¾ cup tuvar dal/pigeon pea lentils
• 2 medium size tomatoes, chopped
• 1 green chili/hari mirch, chopped
• ¼ tsp turmeric powder/haldi
• ¼ or ½ tsp red chili powder/lal mirch powder
• 2 tbsp unroasted raw peanuts
• 1 sprig curry leaves/kadi patta
• ½ inch ginger/adrak, finely chopped
• 1 or 1.5 tbsp jaggery or sugar (gur or chini)
• ½ or 1 tbsp lemon juice
• salt as required

for tempering:

• ½ tsp mustard seeds (rai or sarson)
• a pinch of asafoetida (hing)
• 2 tbsp oil or ghee
• 1-2 dry red chilies

INSTRUCTIONS

1. pick and rinse the tuvar dal. pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
2. with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
3. add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
4. bring the whole dal to a boil and then simmer for 3-4 minutes.
5. if the consistency of the dal becomes thick, then add some water. switch off the flame.
6. heat oil or ghee in a pan. add the mustard seeds and when they pop, add the asafoetida.
7. lastly add the red chilies. fry for a few seconds but don't burn.
8. quickly pour this tempering along with the oil in the dal.
9. stir and continue to simmer the dal for a couple of minutes.
10. add lemon juice and stir. check the seasonings.
11. garnish surati dal with coriander leaves.
12. serve the hot surati dal with rotis or rice along with a side vegetable dish.

NOTES

1. as per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
2. the consistency of the surati dal is usually thin, but you can make a medium consistency one.