Galakeet paneer

This is my new recipe which I tried with my wife. It is a modified version of palak paneer. So this is what you need.

Carrot (Gajar) -  200gms
Beet - 200gms
Spinach (Palak) - 200gms
Paneer - 100gms
Onion - 1 medium size
Tomato - 1 medium
Ginger and Garlic paste - 2tsp
Cumin seeds - 1tsp
Bay leaves - 1 or 2
Garam masala - 1tsp

The name Galakeet comes from Gajar-palak-beet after removing a few alphabets. Anyway to start with take the three vegetables and wash them thoroughly. Put them in a pan or pressure cooker after peeling and boil them till they are almost cooked. Put the all the boiled vegetables in a food processor and make a fine paste. Cut small cubes of the paneer and fry them till they have a light brown colour. Put some oil in a frying pan. Add the cumin seeds and the bay leaves. Once the cumin starts to splutter put the onion and ginger-garlic paste. Sauté the onion for a few minutes and then add the tomato. Cook for a few minutes and once the tomato becomes soft add the paste from the food processor. Bring the whole mixture to a boil and then add the paneer cubes. Add salt to taste. Cook for few minutes and finally add garam masala. Mix everything in the pan and it is ready. Serve with rice.

Bread crumbs fry

Ingredients

Bread Slices (Large): 6

Eggs: 2

Meat masala: 2 Table spoon

Jeera powder: 1 Tea spoon

Flour: 3 Table spoon

Salt: to taste

Oil for frying

Procedure:

Soak the slices in a cup of water for 5-10 minutes. Once the bread is soft press the breads hard and get as much water out as possible. Knead the soaked breads in large bowl. Once the bread forms like a paste add the eggs, masalas and flour and need to get an uniform dough. Add a bit a water if the dough becomes too dry. The texture after kneading should not be too dry or too wet. Make small or medium sized patties for frying. Take a frying pan with little oil in it. Once the oil is hot release the patties and fry under low heat so that the inside of the patty is also cooked. Cook till both the sides of the patty have a deep brown colour. One can do many variations by adding other masalas or minced meat. Serve it hot with onions and lemon.

Simple Chicken fried my style

Today, I felt like having fried chicken but wanted to spice up a little bit. Put together a recipe which I am sharing here. 

Chicken: 400gms

Ginger paste: 1tbsp

Garlic Paste: 1tsp

Turmeric powder: 1tsp

Chilli Powder: 1tsp

Meat masala: 2tbsp

Gram flour: 2tbsp

Salt to taste

Oil for frying

Chop the chicken into medium sized pieces and put it in a large bowl after washing properly. Put all the ingredients in the bowl and mix it well. One can also put coriander powder or cumin powder to spice a little more. Once mixed deep fry the chicken and fried chicken my style is ready. Garnish it with chat masala or lemon juice as you please. 

Chicken coconut curry in mashed potato

Ingredients
Chicken: 400gms (chopped into small pieces)
Potato: 3 large
Onion: 1 large
Ginger paste: 1 teaspoon
Garlic paste: 2 teaspoons
Coconut milk: 300ml
Coriander powder: 2 teaspoons
Turmeric powder: 1/2 teaspoon
Cumin powder: 1 teaspoon 
Red chilli powder: 1/2 teaspoon
Butter: 20gms
Garam masala: 2 teaspoons
Clove: 3 pieces
Cardamom: 2 nos
Cinnamon: 2 inch
Oil for frying
Salt to taste

Procedure

1. Boil the potatoes till they are soft. Peel the skin and mash them with butter and coconut milk.
2. Make a fine paste of the onion.
3. Heat oil in a saucepan. Add the cloves, cardamom and cinnamon to the oil. Fry the spices a little and then add the onion, ginger and garlic paste. Add half a teaspoon of salt to it and then fry the paste till the water has dried and the paste looks oily.
4. Add coriander powder, chilli powder, turmeric powder and cumin powder to the pan and fry a little.
5. To this fried paste add the mashed potato and coconut milk mixture. Mix the ingredients in the saucepan nicely and cook for sometime. Add water to make the broth light. Add garam masala and cook for few minutes.
6. Add the chopped chicken pieces and cover the pan to cook. Occasionally stir the broth so that it does not stick to the pan. Add water based on whether you want soup kind of texture or thick gravy.
7. Add salt to taste and once the chicken is fully cooked serve with rice or bread as per your choice.

Pasta in milk

I do not know what name I should give to this recipe and I do not know if it already exist but somehow I liked the end result.

Here is what you will need or rather what I used

Pasta: 200gms
Milk: 200ml
Egg: 1
Tartare sauce : 1 tea spoon
Mustard sauce: 1 tea spoon
olive oil: 1 tea spoon
Salt and pepper to taste

Put the pasta in boiling water with a pinch of salt and cook till it becomes soft. Once soft, drain the water and keep the pasta aside. Put the milk in a pan and put it on your hot plate. Release the egg in the milk when the milk is a bit warm. Add salt to the milk depending on whether you want the end result to be more or less salty. Stir and cook the mixture till the egg starts becoming a bit hard. At this stage release the pasta and mix well. Cook for may be couple of minutes and then add pepper, olive oil, tartare sauce and mustard sauce. Add salt if you need more. The dish is now ready to eat but in case you want to add some more garnishing go ahead and do that when the preparation is warm rather than hot. Try avoiding anything which is sour to the milk when it is hot. Adding a picture of the thing without extra garnishing.

Chicken a la Whiskey

Today I made up a new recipe for chicken. If this already exists then that is purely coincidental. Anyway here I will describe how to make it. I will call it "Chicken a la Whiskey".

What you need.

Chicken: 2Kg

Onion: 500gms

Mushroom: 250gms

Garlic: 70gms

Ginger: 5-10 gms

Chili: to taste

Carom seeds: 2 tsp

Fennel seeds: 1 tsp

Turmeric powder: 2 tsp

Asafoetida: 1/2 tsp

Cinnamon: 1/2

Olive oil: 3 tbsp

Whiskey: 8 tbsp (I used single malt Glenfiddich 12, you can try replacing this with white vinegar or any other whiskey or may be red wine)

Green cardamom: 6-7

Cloves: 9-10

Coriander seeds: 2 tsp

Garam masala: 1 tsp

Cooking oil: 200ml

Curd: 125 gms

Salt: to taste

Now to start with, chop and clean your chicken and then marinate it for at least 1 hour in 4 tbsp whiskey, 3 tbsp olive oil, 2 tsp turmeric powder and 1/2 tsp of asafoetida. In the meantime chop up the onions, garlic, chili and ginger in small pieces. The garlic and ginger should not be too small. Also slice up the mushrooms in thin slices.

Heat the cooking oil in a large container(big enough to hold all the ingredients) and then put the carom seeds, fennel seeds, broken up cinnamon, green cardamom (both seeds and the skin after separating the two), cloves and chili in the oil. Fry in moderate heat till the spices become light brown and then put the ginger and garlic. Fry these as well till it becomes light brown. And then add finely chopped onions and 1 tsp of salt.

At this stage at the coriander seeds and fry till the onions become light brown. Now, add the sliced mushrooms along with 1 tsp of garam masala, 4 tbsp of whiskey and 125 gms of curd. Cook this mixture for 5-10 minutes.

Now it is time to add the chicken and do not throw away all the liquid that collects at the bottom of the vessel in which the chicken was being marinated. Put this liquid in the container as well. Mix the ingredients well and cover the container till the chicken is fully cooked. Add salt to taste and you are ready to serve "Chicken a la whiskey".

As an after thought you can also add cream instead of curd and use only olive oil and no cooking oil. I guess that will also taste good.

*tsp: tea spoon

*tbsp: table spoon