shahi paneer recipe with step by step photos – shahi paneer is one of the popular paneer/cottage cheese recipe and also requested by many readers. 

shahi means royal and as the name suggest this is a royal paneer dish. literally translated to royal cottage cheese. dry fruits, yogurt, saffron, whole spices and sometimes cream is added to make this dish royal and rich. few more similar mughlai recipes posted on the blog are paneer do pyaza, kaju khoya, navratan korma and shahi paneer korma recipe.

in this recipe, i have not used cream nor i have used butter or ghee. feel free to use cream or butter if you want them.

the shahi paneer gravy or sauce is onions-almonds-cashew-melon seeds based. so this is very rich with the dry fruits in there. plus there is also yogurt. the result is a creamy, aromatic, semi sweet gravy with soft paneer cubes.

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fish fry

Ingredients

• 2 fillets surmai (King fish)
  
  2 Tbsp oil, to pan fry
  
  
  For the  marination:
  
  7-8 cloves garlic
  
  1 knob ginger, mashed
  
  1 tsp cumin
  
  1 tsp fennel
  
  2 tsp coriander seeds
  
  2 tsp black peppercorns
  
  1/2 tsp mustard seeds
  
  9-10 curry leaves
  
  Salt, to taste
  
  1 tsp oil, to grind
  
  1 Tbsp water
  
  1/2 tomato, chopped
  
  1 Tbsp water
  
  1 tsp red chilli powder
  
  5 tsp tamarind extract
  
  1 Tbsp cornflour, to sprinkle

Method

Cut the fish fillets into equal medium sized pieces.

In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.

Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.

Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

Pound them together till pulp like and spread it over the fish pieces.

Sprinkle some cornflour over the fish. The cornflour helps the masala to stick

Marinate the fish and keep in the fridge for 15-20 minutes.

In a pan, fry the fish with the refined oil and serve hot.

Key Ingredients: Fish, vegetable oil, garlic, ginger, cumin seeds, fennel, coriander seeds, black pepper, mustard seeds, curry leaves, salt, tomato, kashmiri mirch,tamarind, cornflour

Tags: Chettinad, Fish, Lunch, Seafo

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Quick Chicken Curry

Ingredients
1 kg chicken

3 large onions, paste

2 large tomatoes, pureed

1 Tbsp garlic paste

1 Tbsp ginger paste

2 tsp coriander powder

2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp garam masala powder

2 Tbsp oil

Salt to taste

Chopped coriander for garnish
Method
Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

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tandoor chicken

cumin seeds, cloves, turmeric, bay leaf Tags: Chicken, Punjabi, Tandoori, Tandoori ChickenHow to make : TandooIngredients
8 large Chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)

Oil, to baste

For the marinade:

4 tsp red chilli paste

3 Tbsp ginger and garlic paste

2 tsp chaat masala

1 1/2 tsp of the masala

1 Tbsp oil

3 Tbsp curd

Salt, to taste

Juice of 1/2 lemon


For the tandoori masala:

2 sticks cinnamon

1 Tbsp black peppercorns

5 green cardamom

3 brown cardamom

2 tsp coriander seeds

2 tsp cumin seeds

3 cloves

1 bay leaf

3/4 tsp turmeric
Method
Make small gashes in the chicken pieces for the marinade to coat it nicely.

For the marinade:

In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well.

Rub the marinade on the chicken pieces, over the skin and underneath it. Marinate the chicken pieces for 30 minutes.

Char grill the chicken pieces on a griller or tandoor. Baste with oil at regular intervals.

Serve with lemon wedges and onion rings,

For the tandoori masala:

In a pan dry roast cinnamon, peppercorns, green cardamom, brown cardamom, coriander seeds, cumin seeds, cloves, bay leaf and turmeric powder.

In a mortar and pestle grind the dry roasted spices into a fine powder.

Masala is ready.

Tip: To make sure the chicken does not stick to the grill, glaze the grill with some oil.
If you are making it in an oven, the temperature needs to be around 250-300 degrees C.
Key Ingredients: chicken, vegetable oil, coriander seeds, black cardamom, red chilli, ginger, garlic, yogurt, salt, lemon juice, cinnamon, black pepper, green cardamom, cumin seeds, cloves, turmeric, bay leafri Chicken

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How to Make Chocolate Chip Cookies

The perfect chocolate chip cookie is within your grasp. Once you've mastered the art of the chocolate chip cookie from scratch, there'll be no going back for the commercial variety! This article offers a few ways to make chocolate chip cookies––give yourself the luxury of trying out all of them to work out which is your favorite. Have fun and enjoy your fresh baked cookies.

Ingredients
Basic Chocolate Chip Cookies
Servings: 5 dozen (60) small cookies
2 1/4 cups (530 ml) flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) baking soda
1 cup (240 ml) butter, softened but not melted (2 standard American sticks/250 grams)
3⁄4 cup (180 ml) packed brown sugar (165 grams)
3⁄4 cup (180 ml) granulated sugar (or 150 grams)
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 to 2 cups (240 to 470 ml) chocolate chips (168 to 336 grams)

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How to make Cake

Are you looking forward to making a delicious chocolate cake? There are so many variations that it might be difficult to choose a single recipe. Here's a simple one to get you started along with several variations to suit the occasion.

Ingredients

1 1/2 cup (192 grams) flour
1 cup (201 grams) sugar
1/2 teaspoon (7 grams) salt
1 teaspoon (2 grams) baking soda
3 tablespoons (43 grams) cocoa
1 tablespoon (15 ml) vinegar
6 tablespoons (90 ml) oil
1 teaspoon (5 ml) vanilla essence or 2 tsp. (2ml) vanilla extract (optional)
1 cup (200 ml) water
2 eggs

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