Punjabi Lemon Chicken

A melt-in-your-mouth chicken recipe with a tangy kick. Punjabi lemon chicken made with citrus juices, sugarcane juice and some basic Indian spices. Try a different yet delicious version of a chicken at your next dinner party and you wouldn't be able to resist coming back to this chicken recipe!

Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Servings: 4

INGREDIENTS :-

6 Chicken thighs (without skin)
For the base:
3-4 tbsp refined oil
2 tsp cumin seeds
2 onions, julienne
6 garlic cloves, chopped
1/2 inch ginger, chopped
3-4 Green chillies
3/4 tsp turmeric powder
1 tsp coriander powder
to taste salt
1 cup fresh lemon juice
1/2 cup orange juice
1/4 tsp fresh sugarcane juice
for garnishing fresh coriander

DIRECTION:-

Heat a heavy cooking vessel on a high heat and once its hot, add the refined oil and swirl the pan to coat the base evenly. Once the oil is nice and hot, add the cumin seeds and saute them until crackling and fragrant.
Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders.
Toast the spices on a high heat until they are intensely aromatic and well toasted. Then add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.
Add some salt and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color.
Now add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan.
Stir everything together well to combine, then add a little sugarcane juice to balance the acidity of the lemon juice.
Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.

Chettinad Fish Fry

A speciality from the Chettinad region of Tamil Nadu, this fish fry recipe has a host of delectable spices used for marination giving it a unique touch. Surmai fish pieces are marinated and then pan fried till crisp.

Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins

INGREDIENTS :-

2 Surmai fillets(king fish)
2 tbsp oil (to pan fry)
For the marination:
7-8 Garlic cloves
1 ginger knob, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
9-10 Curry leaves
to taste salt
1 tsp oil (to grind)
1 tbsp water
1/2 tomato, chopped
1 tsp red chilli powder
2 tsp turmeric powder
5 tsp tamarind extract
1 tbsp cornflour (to sprinkle)
Lemon wedges

DIRECTION:-

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.
Serve hot with a bit of lemon squeezed over and a few lemon wedges on the side
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Galouti Kebab

Prep Time: 35 mins
Cook Time: 3 hrs 15 mins
Servings: 2

INGREDIENTS :-

2 Surmai fillets(king fish)
2 tbsp oil (to pan fry)
For the marination:
7-8 Garlic cloves
1 ginger knob, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
9-10 Curry leaves
to taste salt
1 tsp oil (to grind)
1 tbsp water
1/2 tomato, chopped
1 tsp red chilli powder
2 tsp turmeric powder
5 tsp tamarind extract
1 tbsp cornflour (to sprinkle)
Lemon wedges

DIRECTION:-

1.Cut the fish fillets into equal medium sized pieces.
2.In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
3.Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.
4.Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
5.Pound them together till pulp like and spread it over the fish pieces.
6.Sprinkle some cornflour over the fish. The cornflour helps the masala to stick
7.Marinate the fish and keep in the fridge for 15-20 minutes.
8.In a pan, fry the fish with the refined oil.
9.Serve hot with a bit of lemon squeezed over and a few lemon wedges on the side.

Dum Aloo Lakhnavi

Cook Time: 35 mins
Prep Time: 10 mins
Servings: 4

INGREDIENTS :-

1/2 Kg potatoes
100 gms potatoes, mashed
100 gms crumbled paneer
1 tsp red chilli powder and salt
1 tsp garam masala
1 1/2 tsp kasoori methi
3 tbsp ghee
1 tbsp butter
1 tbsp cream
For the onion gravy:
200 gms Onions
1/2 tsp garam masala
to taste salt
1 tsp ghee
For the tomato gravy:
200 gms fresh tomato puree
to taste salt
1 tsp ghee

DIRECTION:-

FIRST STEP-Prepare onion gravy:

Heat some ghee in a pan and saute all the ingredients. The onions should be nice and glossy. Keep aside.

SECOND STEP-Prepare tomato gravy:

In another pan, heat some ghee and cook all the ingredients for a couple of minutes. Keep aside.

THIRTD STEP-Prepare the potatoes:

Cut out the cores of the potatoes and deep fry the potatoes.
While the potatoes cool down make the filling. Mix the mashed potatoes and paneer together. This is the filling.
3.Stuff the fried potatoes with the filling and keep aside.

FOURTH STEP-Prepare the final preparation:

Cook the onion and tomato gravies in oil until the oil separates.
Add all the garama masala, chilli powder and kasoori methi. Mix. Cook for 1 minute.
Stir in the butter and the cream. Mix well.
Finally, add the potatoes and simmer for about 3-5 minutes.

Keema Biryani

Biryani is a dish that has able to unified our country in a unique sense with its simmering aromatic flavours which has touched the soul of each one of us. A popular Biryani recipe from the south india spread all across the world, Keema Biryani is the delicious amalgamation of rice with aromatic spices is a delight to relish on. Perfect for dinner parties with friends and family, to impress everyone with your culinary skills!

Ingredients of Keema Biryani Recipe | Keema Biryani Recipe:Aromatic biryani made from minced lamb meat (keema), dry fruits, rose water and a wide variety of masalas.

Cook Time: 1 hr 25 mins
Prep Time: 15 mins
Servings: 4

INGREDIENTS :-

500 Gram rice
1 cup almonds
5-6 raisins
1 cup yogurt
2 tbsp desi ghee
1 cups onions, sliced
1 tbsp garlic paste
1/2 tsp ginger paste
2 tsp coriander powder
1 tsp red chilli powder
1/2 kg lamb keema
1 glass milk
50 gram butter
1 tbsp rose water
5-6 mint leaves
1 piece ginger, sliced
For the Garam Masala:
2 tsp cumin seeds
2 tsp coriander seeds
3-4 pods green cardamom
black cardamom
3-4 cinnamon sticks
2 tsp mace
1 tsp black peppercorns
5-6 cloves
water
salt

DIRECTION:-

Wash and soak rice in water for some time.
Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
Blanch almonds in water, peel and cut them into small pieces. Chop raisins finely. Heat desi ghee in a pan and add sliced onions. Cook on low heat.
Whisk yoghurt, garlic paste, ginger paste, coriander powder, black cardamom and red chilli powder and add it to the onions. Cook for two minutes.
Add lamb keema and saute. Add salt and garam masala. Cook for sometime.
Add a cup of water and allow it to simmer. Transfer the keema to another pan. Add milk, butter, almonds and raisins.
Boil the rice. Add rose water and salt and stir.
Put half of the rice into the jhol. Add some mint leaves and ginger.
Put rest of the jhol on top and then the rice.
Cover it and allow it to cook.
Serve the keema biryani hot.

Dum Paneer Kali Mirch

A fragrant curry brightened with black pepper. A favourite at dinner parties and lunch menu, this dish never to cease to satiate the taste buds and will leave you wanting more. Paneer cubes are cooked in flavourful spices in a dum or pressure, where steam can't release, making it a dish bursting with aromatic flavours. Serve with steamed rice or any Indian bread to have a wholesome meal. A delicious yet different dish to cook for a dinner party!

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 4

INGREDIENTS :-

1 tsp oil
4 Cloves
4 green cardamoms
1-inch piece cinnamon
1 Onion (fried till brown and blended with little water to make paste)
Paste of 1 tsp ginger and 1 tsp garlic with 4 green chilies
3 tbsp dahi / yogurt
1 tsp dhaniya / coriander powder
1 tsp pepper powder
3/4 tsp cumin powder
1 tsp salt
2 tbsp cream
1/4 tsp rang mirch / paprika
1/4 tsp haldi / turmeric
1/4 tsp garam masala
250 gms paneer
for garnishing coriander
for garnishing fresh mint leaves

DIRECTION:-

Heat oil and add the cloves, cardamoms and cinnamon till it's nice and fragrant.
Now add onion paste and cook well.
Add ginger, garlic and green chilli paste. Saute.
Add yogurt / dahi.
Cook and add coriander powder, cumin powder, pepper powder, haldi and rang mirch / red chilli.
Add salt. Cook and add cottage cheese cubes and cream as well as 1/2 cup water.
Seal the pan with foil and put a lid on top.
Reduce flame to low and let it simmer for 15 minutes.
Now open it and cook further if you like to dry it up.
Check for salt adding more if needed, serve garnished with coriander and mint leaves.