Chicken Keema Matar

Keema means 'minced meat'. It is typically made with minced lamb or goat and is a south-indian favorite. This is such a simple and quick curry with lots of flavor. The curry is not dry, but moist enough and a perfect accompaniment for roti and parathas. You will be surprised at how easy it is to make with different meats with the same base. If you are using any kind of red meat for the dish, make sure you pressure cook. And here goes the recipe,

Ingredients:

1 lb ground Chicken(minced)

2 medium Onions (finely chopped)

2 medium Tomatoes (finely chopped/puréed)

1/2 cup Green Peas (frozen & thawed)

2 tsp Ginger (minced)

2 tsp Garlic (minced)

2 Green Chilies (minced)

2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Red Chili powder

1/2 tsp Turmeric powder

1/2 tsp Garam masala powder

1 Bay leaf

1 inch Cinnamon stick

1 Black Cardamom

2 Green Cardamom

2 Cloves

1/2 - 1 cup Water

2-3 sprigs Mint leaves (chopped)

4-5 sprigs Cilantro (chopped)

2 stalks Green onions (chopped)

2 tbsp Oil

 How to:

• Heat oil in a pan at medium heat, add bay leaf, cinnamon. cardamoms and cloves followed by onions.

• Add green onions and green chilies, and saute along with little salt until it softens.

• Add ginger and garlic and cook until raw smell disappears. 

• Now add mint leaves and cilantro and cook until onions are slightly browned.

• Add tomatoes and cook covered with lid until completely mashed up for 6-8 mins. Remove and cook until oil separates.

• Add turmeric powder, red chili powder, coriander powder and cumin powder. Cook for a couple of mins.

• Add the ground chicken and mix well with the masala.

• Add salt and green peas, mix well and saute for couple of mins.

• Add curry leaves, stir and pour the water and cook for 3-5 mins. Check salt for taste and switch off.

• Serve hot with roti or paratha.

 Tips:

• Ground chicken or turkey can be cooked in an open pan. But red meat like lamb or beef has to be pressure cooked.

Butter Paneer Masala

Butter paneer is one rich creamy dish you can prepare as a treat to yourself. This is definitely not the time to go low fat or no butter. This is a fool-proof recipe and tastes just like the one they serve at the restaurant. You can wow your spouse or your friends with this super rich and quite easy dish. Great for parties too. So go ahead and try it today. Here goes the recipe,

Ingredients:

14 oz Paneer (bite-size pieces)

4 tbsp Butter

2 tsp Oil

1/2 cup Heavy Whipping Cream

1 cup ground Tomatoes

1 1/2 tsp Garlic paste

1 1/2 tsp Ginger paste

1 tsp Coriander powder

1 tsp Chili powder

1/2 tsp Paprika

1/2 tsp Garam masala

1 cup Water

Salt

 How to:

• Heat oil in a deep pan at medium heat and then add butter. (This prevents butter from browning. Btw, i used only half the butter.)

• Now add the ginger and garlic paste and saute for a couple of mins.

• Once the raw smell disappears, add the tomatoes and cook until the oil separates for 4-5 mins.

• Then add the coriander powder, chili powder, paprika and garam masala along with salt and cook for a min.

• Now add the paneer pieces and mix well to coat completely.

• Then pour the water, mix well and cook for 5 mins with lid closed.

• Check salt for taste, lower the flame and add the cream.

• Let come to a boil and switch off.

• Garnish with cilantro and serve hot with naan or rotis.

Naan (Indian bread)

Ingredients:

3 cups +2tbsp All purpose flour (Maida) (latter, for dusting)

1/4 cup warm Milk

1 cup warm Water

1tsp Fast rise Yeast

1tsp Sugar

3/4tsp Salt

1/2tsp + 2tsp Oil 

3-4 Garlic pods (minced)

How to:

• In a bowl with water, add salt, sugar, milk, 1/2tsp oil and yeast, give it a good stir and let stand for 6-8 mins.

• In a large bowl, measure the all purpose flour and slowly add the yeast mixture and start kneading.

• Then apply some oil in the palm(to avoid sticking), also drizzle the remaining on the dough and keep kneading until the dough is soft and smooth. 

• Wrap it up and let rest for 40 mins in a warm place for the dough to rise. (I kept it inside the oven.)

• Once the dough doubles in size, punch it with your fist and remove the air inside.
• Divide the dough into lemon-size balls and flatten it with a rolling pin on a flour-dusted surface. (Do not roll it thin. I made both plain and garlic naan.)

• Sprinkle the minced garlic on top of the dough and gently press it with the rolling pin.

• Heat the broil to high, with the rolled dough on a non-stick cookie sheet, place it on the top shelf.

• Let broil for 3 mins, flip it and broil for couple more mins or until brown spots appear.

• Remove it and drizzle ghee over the naan and place it in a container.

Serve hot with cauliflower/paneer/chicken curry. 

Ref recipe:

http://usmasala.blogspot.com/2010/06/naan_27.html