1.Chicken – 500 gms
2.Chili powder – 2 tbsp
3.Turmeric powder – 1 tsp
4.Yogurt – 3 tbsp
5.Salt to taste
1.Onion – 3 large
2.Ginger garlic paste – 1 tbsp
3.Dry red chili – 5
For the gravy :
3.Tomato sauce – 2 tbsp
4.Coconut oil – 2 tbsp
5.Kasoori methi – 1 tbsp crushed
7.Butter – 1 tbsp
1.Marinate the chicken with above mentioned marination ingredients.
2.Refrigerate for 1 hour.
3.In the blender mix the ingredients mentioned for grind,blend them smoothly into a paste.
4.In a non stick pan add oil and add the grounded paste,sauté them for 3 min until the raw smell goes.
5.Add the marinated chicken ,salt and cook under the low flame for 5 min.
6.Add little water and keep the flame on low ,cook for 10 min until the chicken is done.
7.Add tomato sauce and kasoori methi,cook for 2 min.
8.Add butter and sauté at medium heat until the water completely goes.
9.Garnish with lemon slices and eat with rotis and rice.
1.Paneer – 1 block(cut into cubes)
2.Thick curd – 4 tbsp
3.Chili powder – 1 1/2 tbsp
4.Turmeric powder – 1 tsp
5.Fennel seed powder – 1 tbsp
6.CCC powder – 1/2 tsp
7.Ginger garlic paste – 1 tbsp
8.Salt to taste
9.Kasoori methi leaves (dried) – 2 tbsp crushed
10.Oil for shallow fry
11.Red colour – a pinch
12.Lemon – juice of half lemon
1.Mix the above ingredients in a bowl except oil and paneer.
2.Marinate the paneer with the paste for minimum 2 hours.
3.In a non stick pan add oil and fry the paneer in low flame.
4.Fry them until the colour changes.
1.You can also add onion and capsicum into the marination.
2.CCC powder – cinnamon,cardamom and cloves (coarsely grounded)
1.Digestive biscuits or ginger biscuits – 15(powdered coarsely)
2.Melted butter – 3-4 tbsp
For the filling
1.Cream cheese – 250 gms
2.Whipped cream – 1 cup
3.Powdered sugar – 4 tbsp
4.Lemon juice – 1/2 lemon
5.Lemon zest – 1 tbsp
For the jelly layer
1.Agar agar powder – 1 tbsp
2.Lemon juice – 2 tbsp
3.Lemon zest – 1 tsp
4.Sugar – 5 tbsp
5.Water- 1/2 cup
1.In a bowl mix the biscuit mixture and butter.
2.Add the mixture into the spring form pan or pie dish and press them down with spoon.
3.Refrigerate for 15 min in the freezer
4.In another bowl mix all the ingredients mentioned for the filling.
5.Pour the mixture above the base mixture and refrigerate it.
6.In a pan add sugar,agar agar powder and water.
7.When the mixture gets slightly thick add lemon juice and zest.
8.Pour it over the cheese mixture.
9.Refrigerate for 1 hour.
10.Serve them cold and enjoy the creamy dessert.
For the pastry:
1.Plain flour – 1 cup
2.Wheat flour – 1/2 cup
3.Unsalted butter – 1/2 cup (chilled and cubed)
5.Cold water optional
For the filling:
1.Onion -1 (finely chopped)
2.Capsicum -1 (finely chopped)
3.Carrot – 1 (finely chopped)
4.Green peas (frozen) – 1 cup
5.White button mushrooms – 5 chopped
6.Garlic – 3 cloves (finely chopped)
7.Black pepper powder – 2 tbsp
9.Parsley(herb) – 1 tsp
10.Oil -2 tbsp
11.Cream- 1/2 cup
12.Milk – 1/2 cup
13.Egg – 1
14.Shredded cheese – 1 cup
1.Preheat the oven for 200C
2.Mix the flour,salt,egg and butter and make them as crumbs.
3.Add little water and make as dough.
4.Roll the dough and press them in a 8 inch round deep pan.
5.Cover it with cling wrap and refrigerate for 15 min.
6.Heat a pan with oil add onion,garlic
,Capsicum, carrot and green peas.
7.Sauté for 2 min or until the raw smell goes out.
8.Add the mushroom,salt and
9.Keep aside till the mixture is completely cool down.
10.In a bowl mix cream,egg,milk and cheese.
11.Take out the pan with the dough and add the mushroom filling and add the milk mixture.
12.Topped up with parsley dusted (as garnishing).
13.Bake them for 30-35 min.
14.Serve them hot.