Amitabha's Kitchen Chronicles

Ingredients: 2 cups peas boiled1 large carrot chopped and boiled1/2 cup tomato sauce1/4 cup curd1/4 cup malai(cream)3 tbsp. butter1 small sweet lime1 small apple1 banana2 slices pineapple10-15 cashewnuts20 raisins2 glaced cherries for decoration1 tbsp. coriander chopped1 tbsp. gheesalt to taste Dry Masala:1 tsp. cuminseeds 2 tsp. khuskhus (poppyseeds)1 tsp. cardamoms Wet Masala:1 large onion1/4 cup coconut shredded3 green chillies Method: Grind the dry and wet masalas separately.Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.Add butter to ghee and heat, add the wet masala and fry for 2 minutes.Add the dry masala and salt and fry 2 more minutes.Add the carrots and peas, mix together curd and cream and add to gravy. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates. Garnish with grated cheese ,coriander and chopped cherries.Serve hot with naan, roti or paratha.

Ingredients 100 gms. surti papdi, stringed, whole100 gms. raw banana chunks unpeeled100 gms. yam chunks (kand) peeled100 gms. small brinjals slit4-5 green chillies crushed1 tsp. ginger grated1/2 tsp. garlic crushed1 tbsp. coriander leaves finely chopped1 tsp. wheat flour4 tbsp. oil1/4 tsp. asafoetida1/2 tsp. turmeric powder1 tsp. ajwain salt to taste1/2 tbsp. sugarlemon to taste For methi ghatta:100 gms. methi leaves finely chopped1/2 cup gram flour (besan)1 tsp. red chilli powder1 tbsp. fresh ground coconutsalt to taste1 tbsp. oil Method For ghatta:Mix all ingredients, make stiff dough.Form into small oval, dumplingsHeat the 4 tbsp. oil,fry ghattas for 2 minutes.Remove from oil. Keep aside.Use a heavy large sauce pan. To proceed:Form a paste of chilli, ginger, garlic, coriander. Rub the chunky veggies with oil and masala paste.Marinate for 30minutes.Heat oil used for frying ghattas to proceed.Add all the chunky vegetables, stir well.Cover and cook for 4-5 minutes.Add papdi, turmeric, ...

Ingredients Paneer: 250 gms (crumbled like bread crumbs).Onions - 2 (chopped finely)Garlic - 1/2 tsp (crushed)Ginger - 1/2 tsp (grated)Green Chillies - 2 (slit lengthwise)Tomato - 1 (chopped finely)Cashews - 5Capsicum - 1 (slit into long thine strips) Garam Masala - 1/4 tspBlack Pepper Powder - 1/2 tspTurmeric - 1/2 tspSugar - 1/2 tspRed Chilli Powder - 1/2 tspSalt - to tasteLemon Juice - 1 tspGhee - 2 tbspButter - 1/2 tbspMilk - 3 tbsp Method: Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown. Drain, keep aside.Fry green chillies. Drain, keep aside.Fry the capsicum till tender. Drain, keep aside.Now add ginger, garlic to the ghee and fry for 2-3 seconds.Add onions and fry till pink.Add tomatoes and fry further till mushy.Add all the masala and milk and cook for 3-4 minutes.Add butter, lemon juice, sugar and paneer. Mix well.Take in a serving dish.Garnish with fried cashews, chillies and capsicums.Serve hot with naans, parathas, etc.

Ingredients 1 cup fresh paneer crumbled2 potatoes boiled & mashed fine8 green chillies finely chopped1 tbsp. coriander finely choppedsalt to taste18-20 raisins finely chopped1/2 tsp. garam masala1 tbsp. cornflour For batter: 1 cup gram flour1 tbsp. rice flour1/4 tsp. turmeric powdersalt to taste1 tbsp. hot oiloil to deep fry Method Take ingredients of batter in a bowl. Add water to make a smooth batter. It should be thick enough to coat the back of a spoon. Keep aside. Take paneer and potato in separate plates. Add raisins to potato. Add cornflour to paneer. Add 3/4 of every other ingredient to potato, and 1/4 to paneer. Mix each filling well gently with hands. Make 15 balls of each. Keep aside. Flatten one potato ball in palm, place a paneer ball over it. Now cover with the potato and reshape the ball. Repeat for remaining mixtures. Heat oil in a frying pan, dip each ball in the batter. Lower into the hot oil, fry till golden brown. Turn gently as required. Fry a few at a time. Se...

Ingredients Paneer- 250 gms (cut into cubes of 1" each)Grated Paneer or Cheese - 1/2 tbsp.Garlic Cloves - 8-101 Onion Ginger - 1" pieceBay Leaf - 1 Cinnamon - 1" stickCloves - 2Cardamom - 2Red Chilli Powder - 1 tspTurmeric Powder - 1/4 tspSalt - to tasteGaram Masala - 1/2 tspMalai or Cream - 2 tbspButter - 1/2 tbspCoriander (chopped) - 1/2 tbspTomato Puree - 3 tbspSugar - 1/4 tspKasoori Methi - 1 tspGhee to deep fry paneer Method Deep fry paneer in hot ghee till light golden. Keep aside.Grind the onions, ginger and garlic to a paste.Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes.Add 2 cups of water. Simmer on low flames for 7-8 minutes.Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.Transfer to serving dish.Garnish with chopped coriand...

Ingredients 1 recipe paratha dough 1 cup paneer crumbs4-5 green chillies finely chopped1 onion finely chopped1 tbsp. coriander finely chopped1 tsp. mint leaves finely choppedsalt to taste2 tbsp. Ghee or oil to shallow fry Method Roll dough to a large square. Spread some ghee all over. Fold in half. Spread ghee. Fold in quarter. Spread ghee. Roll again to full size. Repeat above procedure. Roll into a tight swissroll. Refrigerate for 15 minutes. Break off lumps and use as regular paratha dough. Mix all filling ingredients. Take a lump of dough. Roll halfway. Spread some filling. Make a tight swissroll. Twist to a spiral. Press roll to full size. Shallow fry. Serve hot with any gravy vegetable. Making time: 1 hourMakes: 6-7 parathas Shelflife: Best fresh

Ingredients Paneer - 250 gmsThick Curd - 1/2 cup (tied in cloth for 2 hours)Ginger - 1" (grated)Garlic - 1/2 (crushed)Red Chilli Powder - 1 tspTandoori Masala - 1/2 tspChaat Masala - 1/2 tspSugar - 1/2 tspCumin Seeds - 1/2 tsp (crushed)Capsicum, Onion, Tomato, Carrot juliennes - 1 tbsp each (long thin strips)Coriander - 1/2 tbsp (finely chopped)Butter - 1 tbsp Method Cut paneer into 1/2" horizontal slabs.Mix the red chilli, salt, sugar, cumin, tandoori masala, half the ginger-garlic and chopped coriander in the curd. Mix well.Brush the slabs of paneer liberally with this dip on both sides and edges.Marinate for 30 minutes.Place in refrigerator till required.Before serving, heat a non-stick pan.Add butter and place slices to sizzle till light brown.Flip and repeat for other side.Cut into bite size square and arrange in serving dish.Add remaining butter to pan, heat.Add julinned vegetables, chaat masala and salt to taste.Pour over the tikka paneer.Serve hot with tiny fruit f...