Prepare for marination: blend pudina leaves, coriander leaves, green chilly, ginger, garlic,yogurt(curds), 1 tspn salt, lemon juice and apply the paste on the chicken pieces and keep aside for 1 hour
Slightly roast all the garam masalas in a pan: cloves, cinnamon, pepper, coriander seeds n bay leaf with little oil. Take out n cool it. In the same pan fry onions till brown with little oil. Cool it
Now grind together fried onions and roasted garam masalas to make a paste
Heat about 4 tbspn oil in kadai, add 1 tbspn ginger-garlic paste. saute and transfer the marinated chicken into the pan. close the lid and cook on medium for 15 mins with occasional stirring and till oil starts to separate from the gravy.
after 15 mins, check if the chicken is cooked properly. Then pour the onion-garam masala paste, tomato puree, red chilli powder, 1 1/2 cup of water and cook for 10-12 more mins.
lastly add garam masala powder, stir and continue to cook for further 5-7 mins. Gravy loses some water and thickenes by now
check for salt, chilli and sourness, if required add some more lemon juice .turn off
Serve hot with ghee rice, plane rice or jeera rice.
Marination time: 1 hour Cooking time- 45 mins serves 4
Ingredients: white Lijjat papad chopped onions chopped tomatoes chopped coriander leaves few drops of lemon juice sev for garnishing chat masala salt n red chilli power oil for deep frying
Method:
Either microwave the papads or deep fry them in oil and keep aside. I prefer roasting them in microwave.
For masala, mix chopped onions, tomatoes, chopped coriander leaves n just few drops of lemon juice.
Put them all in a bowl n give a mix
While serving, take a papad and spread the mixture on top
Ingredients for gravy/sauce Paneer sliced : 200gm tomato :2 big cashewnuts :5-6 green chilli :1 (blend tomatos, green chilli n cashewnuts together to make the puree) onions finely chopped :2 ginger garlic paste: :2 tspn honey :1/2 tspn cumin seeds :1 tspn bay leaf :1 hing powder :1 pinch
Veggies that should be choped in chunks are 1 green bell pepper (yellow n green) 1 tomato dee-seeded 1 medium sized onion
Dry powders: 1 tsp all purpose flour/maida 1 tbspn coriander powder 1/2 tbspn jeera powder 1 tbspn red chilli powder 1 tbspn kasoori methi powder 1/2 tbspn garam masala powder
For marination of paneer slices n veggies : thick hung yogurt :4-5 tbspn ginger garlic paste :1 tspn red chilli powder :1 tbspn kasoori methi :1 tbspn turmeric : pinch lemon juice : few drops salt : little oil : 1 tbspn
Mix everything and apply the thick marination to paneer and the coarsely chopped vegetables. Separately store paneer and veggies for atleast 1 hour.
After 1 hour shallow fry the paneer and vegetables on a flat bottom pan
Method:
Take about 3 tbspn of oil in a kadai, add some cumin seeds, 1 bay leaf , 1/2 tspn asafoetida , wait till cumin seeds pops up. Then add in finely chopped onions, 1/2 tbspn ginger garlic paste, saute them , add 1 tspn all purpose flour, make sure the flour is fully mixed with the onions and no lumps are formed.
then pour the tomato puree (which is blend with cashewnuts n green chilli) saute for 2 mins and add 1 tea cup water. Bring to a boil
Then add 1 tbspn coriander powder n 1/2 jeera powder, 1/2 tspn red chilly powder, 1/2 tspn honey n salt to taste. Bring the gravy to a boil n lastly add 1/2 tbspn garam masala powder
Now time to add in the fried paneer and the veggies into the mixture, bring it to a boil once
Finally top with fresh coriander leaves
Note
For bright red colour add store bought tomato puree instead of making fresh at home or even you can use kashmiri red chilli powder for bright red colour
Honey is a must to bring out the tinge of sweetness and aroma
Preparation time: about 1 hour cooking time : 1/2 hour
I never heard of Dhoklas made out of Moong dal before my friend Jeenal told me about it. I found it very interesting as moong is used in making of dhoklas which has many health benefits. So the credit for this recipe goes to Jeenal Rambhia. It can be served as any meal
Ingredients: split moong daal with skin :100 gm green chillies :3-4 or to taste ginger :1inch piece salt : 2 spn or to taste Method:
wash n soak the split moong with skin for 4-5 hrs
grind it along with green chilly, ginger and salt preferably in a wet grinder
grind until the batter turns smooth and fluffy(aerated)
smear oil on a dhokla plates
pour the batter in each plates, level it up by gently shaking the plates. keep aside
meanwhile boil about 2 cups of water in the cooker. When it starts to steam place the dhokla stand into the cooker carefully
close the lid n cook for 9 mins n turn off
wait for a minute and open the lid, remove the stand from cooker, cool for 2-3 mins. prick with a knife to check if its does not stick to it
cut into desired shape
serve with green chutney or tomato ketchup
Soaking time : 4-5 hrs grinding time : 12 mins cooking time : 10 mins
Note:
Its better to grind in a wet grinder to get the required fluffiness or softness in the batter, which is otherwise difficult to get in mixer grinder
Dhoklas gets cooked in 9 mins
Addition of fruit salt or citric acid is absolutely not required
