Amitabha's Kitchen Chronicles

Paneer Dhaniya Kabab At our current home in the "Pune Rural" town of Talegaon Dabhade, one of the major attractions is the live barbecue arrangement (replete with charcoal, et al). And while preparing the meaty versions is the most common, vegetarian options are also a sought after dish, with some of our closest friends being vegetarians. In this pursuit, I recently made this barbecue of Dhaniya Paneer Kabab inspired by the famous chef Sanjeev Kapoor's recipe. In fact it turned out well and made me do a repeat after sometime. Ingredients Paneer cut into 1 inch cubes 500 grams Hung Curd 2 tablespoons Coriander seeds 1 tablespoons Cumin seeds 1 teaspoon Ginger 1 inch Garlic 3-4 cloves Fresh coriander leaves roughly chopped 1 cup Green chillies 2 Salt to taste Lemon 1 Extra virgin olive oil 5 tablespoons Cherry tomatoes - a few Onion cut into small square pieces Red, yellow &...

This week I have been attacking the objective of blogging quite ferociously. Updated Jia's Blog, added recipes in the series for Kids special and some more on the recipe blog. Another long awaited was the Rajma recipe. This recipe is inspired by, you wont believe it , The Ramakrishnan Sisters ! I added some modifications and turned out to be a tasty version (Cant vouch on being tastier than the original)! Ingredients: Rajma (A cup, serves 4) - soaked overnight and more (if you want). Tips: You can soak the rajma in tea water to make it darker. Or you can add a mixture of tea and normal water while cooking in the cooker (pre-soaking is a better option as per me) . Potato - 1 medium, peeled Onions - 2 medium sized, thin sliced Tomatoes - 2 large, chopped coarse - medium Ginger - 1 inch Green Chillies- 2-3 (depends upon taste) Fresh Corriander - chopped fine for garnishing A tbsp of curd Whole Spices: Cumin - a teaspoon Cinnamon - 1/2 inch piece Cardamom (black, large ...

Ingredients : 200 gms paneer (Cottage Cheese) (If made at home, keep the whey to use for gravy) 1½ – 2 onions (med sized) Onions thinly sliced 1 Large tomato chopped Green peas (according to proportion) Ginger paste Whole Spices: 1 black cardamom 1” Cinnamon 3-4 cloves 4-5 pepper corns 2 bay leaves Crush them a little in a pestle except the bay leaf Ground Spices: Turmeric powder (½ tsp), Kashmiri chiili powder (¼ tsp), Coriander powder (1 tsp), Cumin powder (1 tsp), salt (to taste) & a little sugar. Take all the spices in a bowl, add a tbsp of cudr (yoghurt) and beat to make a nice consistent paste. In case you do not have curd (yoghurt), use the powders as it is. 2 cups water (Use the whey if you have) 2 Green Chillies (cut into half in the transverse direction) & fresh coriander leaves (garnish) Oil about 4 – 5 tbsp Process: Cut the Paneer into 1” cubes and saute them to light brown and keep it aside. Heat oil in the pan. Add the who...