Northern food in a different style

Aloo Matar

Ingredients

1.potatoes - 1 kg
2.tomatoes - 4 nos(chopped)
3.onion - 3 nos(chopped)
3.green peas - 1/2 kg
4.cumin seeds - 1/2 tea spoon
5. haldi power - 1/2 tea spoon
6.red chili power - 1 table spoon
7. oil - 2 table spoon
8. gram masala powder - 1/2 tea spoon
salt to taste
coriander leaves (finely chopped)

Methods

Peel the potato and cut it into cubes. Boil the potato cubes and green peas in pressure cooker. Boil the tomatoes and grind when cool to make a paste. Make a paste of onion. Heat the oil in kaddai, put cumin seeds allow them to splutter. Add onion and tomato paste and cook for 2 mins. Now add boil potato and green peas and water of your desire for the gravy. Cook till the gravy is little thicken. Lastly sprinkle gram masala powder and stir. Garnish with chopped coriander leaves. Serve with phulka or roti.

Malai Kofta

Ingredients

1.Potatoes - 1 kg

2.Paneer - 250 gms

3.Maida - 50 gms

4.Coriander leaves - 1 table spoon (Chopped)

5.Rasins and cashew nuts - 4 table spoon (cut into small pieces)

6. Cashew nuts - 2 table spoon (paste)

7. Onion - 3 nos(grated)

8. Tomatoes - 2 nos (paste)

9. Ginger garlic paste - 2 table spoon

10. Malai or cream - 4 table spoon

11. Haldi power - 1/2 tea spoon

12. Cumin, coriander and red chilly power - 2 table spoon (fry)

13. Gram Masala power - 1 tea spoon

14. Sugar - 1 table spoon

salt to taste

Methods

For the koftas :

Refrigerate the boiled potatoes for 4 to 5 hours as this makes it easy to make koftas. Peel and mash the boiled potatoes, paneer and maida. The mix should not be too hard or to soft. Then add 1 table spoon fried cumin,coriander and red chilly power, salt to taste and chopped coriander leaves and mix well to make dough. Take the raisins and cashew nuts pieces and add 1/2 table spoon sugar mix well for the stuffing for the koftas. Heat oil in kadai. Shape like the balls from the dough you prepared and stuff the dry fruit mixer in the centre. Roll the koftas in dry maida before putting them in hot oil.

For the gravy

Fry the grated onion, ginger garlic paste and tomato paste. Mix the cashew nut paste with 3 table spoon warm milk and pour it into the paste. Add all dry masala into the paste and saute till the oil separates itself. Add a cup of water and boil till gravy is done. Add cream/malai, 1/2 table spoon sugar. Simmer the gravy till the oil starts separating and once it's done, put the fried koftas into the gravy and serve hot with chapattis.

Rogan Josh

Ingredients

1.meat - 1kg (cut in a medium pieces)
2.mustard/refined oil - 1/2 cup
3.ginger & garlic paste - 3 table spoon
4.red chili powder - 3 tea spoon
5.funnel powder - 3 tea spoon (saunf)
6.cumin powder - 2 tea spoon
7.whole gram masala pieces - 1 table spoon
8.whole gram masala powder - 1 tea spoon
9.bay leaves - 2 nos
10.curd - 1 cup 
11.saffron - 1/2 tea spoon (optional)
salt to taste

Method

Wash the meat pieces. Heat oil in a cooker. Put whole gram masala, bay leaves and ginger & garlic paste.Then put meat and fry till it turns brown. Add red chili powder,cumin powder,saffron and add a cup of water and stir for 5 minutes. Then mix the curd in the mixer and pour it into the cooker with a cup of water. cooked it till it tender. Put the fennel powder and gram masala powder. stirred for 2 minutes and serve hot with rice.

Chicken with fried onion 

Ingredients

1.chicken - 1 kg
2.ginger & garlic paste - 2 table spoon
3.corriender powder - 1 table spoon
4.cumin powder - 1 table spoon
5.haldi - 1/2 tea spoon
6. red chili powder - 2 tea spoon
7.curd - 100 gms
8.tomato - 2 nos (chopped)
9.onion - 3 big nos (chopped)
10.gram masala powder - 1 tea spoon 
11.fresh cream - 1 table spoon
12.oil - 3 table spoon
salt to taste 

Method

Marinate chicken with ginger & garlic paste, corriender & cumin powder,haldi,red chili powder,curd,tomato and salt for 3 to 4 hours.

Fry the chopped onion with oil and little sugar and make a smooth paste.

Heat the oil in kadhi. Put the marinate chicken and cook till chicken is all most done and oil start separating with the chicken. Put the onion paste,gram masala and little water for the gravy. At the end put fresh cream. Garnish it with fried onion and fresh corriender leaves.

Chicken with boil onion 

Ingredients

1.chicken - 1 kg

2.ginger & garlic paste - 2 table spoon

3.corriender powder - 1 table spoon

4.cumin powder - 1 table spoon

5.curd - 300 gms

6.onion - 3 big (boil)

7.green chili - 4 nos

8.cashew - 1 table spoon

9.whole gram masala  - 1 tea spoon 

10.fresh cream - 1 table spoon

11.oil - 2 table spoon

salt to taste 

Method

Marinate chicken with ginger & garlic paste, corinander & cumin powder,curd and salt for 3 to 4 hours.

Make a paste of boil onion, cashew and whole gram masala.

Heat the oil in the kadhi. Put green chili and marinate chicken.Cook till the chicken is almost done. Put the onion paste with 1 cup water and cook for 5 mins. At the end put fresh cream. Serve hot with roti or rice.

Grilled Lemon chicken

Ingredients

chicken legs - 4 nos

For 1st marination

lemon juice of 1 lemon

salt to taste

For 2nd marination

raw papaya(green) - 4 table spoon

pudhina - 1 bunch

coriander leaves - 1 bunch

green chilies - 4 nos

ginger & garlic paste - 1 table spoon

chat masala - 1 tea spoon (optional) 

salt to taste 

oil - table spoon

Method

Make few cuts on both sides of clean chicken leg pieces. Marinate it in lemon juice and salt for half an hour.

Make a smooth paste of all ingredients except oil and salt. Add the oil and salt into the paste and mix well. Apply the mixture to the marinate chicken pieces and set aside for 2 hours. Gill the chicken pieces in a pre-heated oven at 180 degree for half an hour or till it done.

Alternatively, you can shallow fried the chicken. 

Serve with sauce.