Shahi Paneer

Shahi paneer is a preparation of Paneer in a thick gravy made up of Cream, Tomatoes and Spices.  
Paneer is the Punjabi word for Cottage Cheese, and Shahi is the Indo-Persian term for Royal (in reference to the Imperial Court).





 Ingredients:

250 gm Cottage Cheese (cut in cubes)
3 tbsp clarified Butter(Ghee)
1 tbsp Ginger-Garlic paste
1 Green Chili (slit lengthwise)
1 Onion (grated)
4 Tomatoes (chopped)
2 brown Cardamoms (crushed)
1 Bay Leaf
1/2 cup beaten Curd
30 gm Poppy seeds(Khus Khus) or 2 tbsp  Cashew Nut paste
1 tsp Salt
1/2 tsp Cumin powder
1/2 tsp Red Chili powder
3/4 tsp Garam Masala
1/4 - 1/2 cup Milk
1 tsp Coriander leaves (finely chopped) 

1/4 cup Fresh Cream

Preparation:

• Roast the Poppy seeds or Cashew nuts and then grind them to a smooth paste.
• Heat 2 tbsp of Ghee in a kadai (pan), add Onion, Ginger-Garlic paste, Green Chili and brown Cardamoms. Cook till Onion turns translucent. Add Tomatoes, cover it and cook for 7-8 minute.
• Add  Cashew nut or Poppy seeds paste and Curd. Cook for 3-4 minute and remove from flame.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
• Take a frying pan, add 1 tbsp of Ghee add Bay Leaf and the above puree paste and cook for 10 minutes on low flame till Oil separates.
• Add Salt, Red Chili powder, Cumin powder and Garam masala . Add enough Water for a thick gravy.
• Keep on low flame and cook for 5-7 minutes.
• Add Milk and mix well and cook for 2 – 3 minutes.
• At the time of serving heat the gravy and add Paneer pieces
• Garnish with Coriander leaves.

•  Note: To make the dish more creamier you can replace Milk with 1/4 cup Cream.

serve Shahi Paneer with Zafrani Pulao as mentioned in my earlier recipe or you can serve with Naans.

Zafrani Pulao

Zafrani is nothing but Saffron and this Pulao uses a good amount of Saffron giving it a beautiful color, fragrance and flavor. Use the best Saffron you can find and this dish is sure to be a crowd pleaser.  I served the pulao with Shahi Paneer another rich and delicious Mughlai dish (recipe to follow).



Ingredients:

Basmati rice - 1½cup
Onion - 1 medium, thinly sliced
Ginger-Garlic paste - 1 tsp
Saffron - ½tsp
Green Chilies - 2, slit
Milk - ½cup
Ghee - 1 tbsp
Cloves - 3
Green Cardamom - 3
Bay leaf - 1
Cinnamon stick - 1"
Shahjeera - 1 tsp
Dry fruits - 2-3 tbsp (Cashews, Almonds, Raisins)
Small Onion- 1(fry till its brown for garnish)
Coriander leaves- 1 cup(finely chopped)
Mint leaves- half cup(finely chopped)
Salt - to taste.


Method:

• Wash, rinse and soak Basmati Rice in cold Water for at least 30 minutes.
• Roast the Saffron in a small pan for 15-30 seconds. Then using a pestle or a spoon powder Saffron. Add warm Milk to it and set it aside until ready to use.
• Heat 1 tbsp Oil in a large saute pan and roast the Nuts and Raisins until golden, remove into a small bowl. In the same pan heat 2 tbsp Oil; add the whole Garam Masala (Cloves through Shahjeera from the list) and cook for 30-60 seconds or until it starts to smell fragrant.
• Add the Onions and Green Chilies and cook until Onions turn translucent, about 3-4 minutes.
• Add the Ginger-Garlic paste and cook for another minute.
• Next add 2 cups of Water and the Nuts, mix well, then add chopped Mint and & Coriander leaves, bring the mixture to a simmer and add the drained Rice. Cover and cook on high heat until almost all of the water is absorbed.
• Add the fried Onions on the top.
• Now lower the flame and stir the Saffron Milk; very gently mix it into the rice. Pour the Ghee over the Rice. Cover and cook on very low flame for 5-7 minutes.
• If you feel that the water is not enough to cook the Rice, then sprinkle some water on the top and cook covered until done.

Serve hot with a spicy gravy curry. We had this for lunch along with Shahi Paneer.

Click Here!

Lemony grilled chicken

http://sirishasdeccaninawabirecipes.blogspot.in/2015/07/lemony-grilled-chicken.html?m=1

Lemony Grilled Chicken

TOTAL TIME: Prep: 20 min. + marinating Grill: 30 min.

Ingredients:-

• 1 cup  Extra virgin Olive oil
• 2/3 cup Lemon juice
• 6 Garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper
• 2 medium Onions, chopped
• Chicken breast (2 pounds)

Preparation:-

1. In a small bowl, whisk the first five ingredients until blended; stir in Onions. Pour 1-1/2 cups marinade into a large resealable(Ziploc) plastic bag. Add Chicken; seal bag and turn to coat. Refrigerate overnight. 
2. Prepare grill for indirect heat. Take Chicken from marinade bag. Place Chicken on grill rack  over indirect medium heat 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting (moisten during cooking) occasionally with reserved marinade.

Note:-  If you don't have Oven.     Grill on Coal (or) Barbecue. 

Serve it with Grilled Vegetables & Garlic Bread.

Shahi Tukda which has its roots in Mughlai cuisine. It is particularly prepared during the festive month of Ramadan and on Eid. It is a royal treat to taste buds at anytime.








Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings

Ingredients:

2½ cups Full Fat Milk

1/4 cup Sweet Condensed Milk

1 tbsp Sugar

4-5 Saffron strands (kesar)

2 tbsp grated Tofu or Khoya (mawa)

1/4 tsp Cardamom (Elaichi) Powder

4 White Bread Slices (or brown bread)

2-3 tbsp Ghee (clarified butter), for shallow frying

1/2 tbsp chopped Cashew Nuts

1/2 tbsp chopped Pistachio

1/2 tbsp chopped Almonds 1/2 tsp Nutmeg Powder Preparation:-

If you are using frozen Tofu then thaw it before grating. In this recipe, Sweet Condensed Milk is used.

Mix milk, Sweet Condensed milk, Sugar and Saffron strands in a thick-bottomed pan and bring it to boil on medium flame.

When it starts to boil, reduce flame to low and boil until mixture turns thick and reduces to around 1½ cups, for around 10-15 minutes. Stir occasionally in between to prevent sticking.

Add grated Tofu and Cardamom powder and mix well.

Turn off heat and let Rabri (thickened milk mixture) cool at room temperature.

Remove sides of Bread slices and cut each slice into 4 triangles or 4 equal squares.

Brush bread squares with Ghee on both sides. Heat a non-stick pan or Tava (Pan) and shallow fry them until bottom surface turns crispy and golden brown on low flame.

Flip them and shallow fry until another side turns crispy and golden brown. Transfer them to plate.

Arrange crisp fried Bread pieces in layer on serving plate. Pour prepared Rabri over it.

Garnish with Pistachios, Cashew nuts, Almonds and Nutmeg powder.  Serve it hot or place it in Refrigerator for 30 minutes before serving.  Shahi Tukda is ready to serve.  Sweet and yummy in every bite.

Serve it hot with snacks in the breakfast or as a chilled dessert in party. It is also a good sweet dish to be served with lunch or dinner in parties.

Mirchi ka salan

Mirchi ka Salan is a traditional Hyderabadi dish prepared in weddings and special occasions. It is a spicy dish served with rice or chapati. 


Prep time:- 30 minutes

Cook time:- 20 minutes

Total time:- 50 minutes







INGREDIENTS:-

ingredients for the curry:

• 10-12 Green Chilies which are not of the hot variety
• 1 tbsp Tamarind dissolved in ½ cup water
• 2.5 to 3 cups Water
• ½ tsp Mustard

• Fenugreek seeds(Methi Seeds)

• ½ tsp Nigella seeds/Kalonji
• ½ tsp Cumin seeds
• 7-9 Curry Leaves
• 3-4 tbsp Oil
• Salt as required

for the Masala paste:

• ¼ cup desiccated unsweetened Coconut
• ¼ cup Peanuts, roasted
• 1.5 tbsp Sesame seeds, roasted
• 1 medium size Onion, sliced
• 2 tbsp Garlic Ginger paste 
• ½ tsp Red Chili powder
• ½ tsp Turmeric powder

for Garam Masala:

• Bay Leaf(Tej Patha)1-2
• Black Stone Flower(Pathar Ka Phool) 1 small
• Coriander seeds(Dhaniya) 2-3 tbsp
• Black Cumin(Shahi Jeera) 1 tsp
• Green Cardamom(Hara Elaichi) 2-3 
• Clove(Laung) 5
• Cinnammon(Dal Chini)1
• Star Anise(chakra phool) 1

roast the whole Garam masala and grind it, make a fine powder.

INSTRUCTIONS:-

preparing the Masala paste.

1. in a pan lightly brown the Onions.
2. roast the desiccated Coconut till its Brown.
3. later add Ground nuts and Sesame seeds to this mixture and roast for 1-2 minutes.
4. 1 tbsp Tamarind dissolved in ½ cup Water
5. make a smooth paste of the above with Garlic, Ginger and add all the spice powders adding little Water.

preparing the Curry:

1. remove the Chili crowns or you can also keep them intact.
2. rinse and wipe dry the Green Chilies.
3. slit the Chilies vertically but do not break them.
4. heat about 2 tbsp Oil in a pan.
5. fry the Chilies till light Brown.
6. remove and drain on kitchen tissues.
7. now in the same pan add more Oil.
8. fry the Mustard seeds, Fenugreek seeds till they pop.
9. then add Nigella seeds and Cumin seeds.
10. add Curry Leaves and fry for a minute.
11. add the ground masala paste.
12. fry for 3-4 minutes or more till you can see oil floating on the top and sides of the masala.
13. stir & simmer for 5 minutes
14. add fried Green Chilies plus salt and simmer for 7-9 minutes more.
15. garnish Mirchi ka salan with Coriander leaves.
16. serve Mirchi ka salan hot with Bagara Rice or even plain steamed Rice.

NOTES

the gravy thickens as it cooks, so add more water if required.

to remove the hotness from the chilies, remove the seeds from the chilies.

Hyderabadi Dhum Hara Mutton Biryani

Ingredients:-

-Mutton 1 kg

-High quality Basmati Rice 3 cups

-Yogurt 1 cup

-Green Chilies 9-10

-Fresh Coriander 1 bunch

-Mint leaves 1/2 bunch

-Juice of 2 lemons

-Onions sliced 3 medium

-Cardamom 2-3

-Bay Leaf 1-2

-Black Stone Flower(Pathar ke Phool) 1

-Star Anise(Chakra Phool) 1-2

-Cloves 3-4

-Whole Black Pepper Corn(Kali Mari) 4-5

-Cinnamon sticks 1-2

-Black Cumin seeds 1 tbsp

-Saffron 1 tsp mixed in 1/2 cup hot milk.

-Ginger Garlic paste 4-5 tbsp

-Ghee/Oil 1 cup

-Garam Masala powdered 1 tbsp

-Salt to taste

For Dhum:- Wheat Flour(Atta)

                  Water

Method:

First, marinate the Mutton with Ginger Garlic paste, Yogurt, Salt, half of the Lemon juice and 2 tbsp of Ghee . Make a paste of Green Chilies, fresh Coriander,Mint leaves and ground whole Garam Masala add it to the Mutton Leave it to marinate for 1-2 Hrs.

Meanwhile, saute the Onions in a cup of  Ghee/Oil till they are dark brown then make a half portion of Onions and then add crush half of them to the marinated Mutton. Keep aside the remaining Oil/Ghee.

Boil the Rice with Salt, Oil, Bay Leaf, Black Stone Flower, Star Anise, Black Cumin seeds, Black Pepper Corn.  Take them out when they are half cooked.

Preparation for Dhum with Dough:-  Mix the Atta with Water and make a Dough, then keep aside.

Now prepare for Dhum. First add the Ghee/Oil which we fried the Onions in it, add that Oil/Ghee first, then layer of Mutton and a layer of Rice, on the top add the remaining portion of fried Onions then add Saffron mixed with lukewarm Milk, Mint and Coriander leaves and Ghee.  For Dhum seal the mouth of the vessel with the Dough and make sure there is no gap when you close the lid on top, then give Dhum for 45-50 mins.  Now the  Hyderabadi Dhum Hara Mutton Biryani is ready.  Serve with Mirchi ka Salan and Raitha.

Hyderabadi Marag

Hyderabadi Marag

Preparation Time: 15 mins
Cooking Time : 40 mins
Serves 5-7

Ingredients required for Hyderabadi Marag:-

Meat with bone 1/2 kg

Ginger-Garlic paste 3 Tbsp
Turmeric powder 1/4th Tsp
Onion 1 medium
Green Chili paste 1 Tsp

Curd 3 Tbsp

Milk 200 ml

Cream 2-3 Tbsp

Coriander powder 1 Tsp
Cumin Powder 1 Tsp

Garam masala powder 1 Tsp
Black pepper powder 1-2 Tsp

Coriander leaves 1 bunch
Mint leaves 1/2 bunch
Salt to taste
Khopra (desiccated coconut) 2 Tbsp
Roasted Cashew nut (handful)- 4 Tbsp
Roasted Chironji 1 Tbsp

Ghee(Clarified Butter) 3-4 Tbsp

Whole Garam Masala

1/4 tsp Shahijeera (Black Cumin)

1 Pathar ka Phool (Kalpasi)
2 Dalchini (Cinnamon sticks)
1 Tej Patha (Bay Leaf)
4 Hara Elaichi (Green Cardamoms)
5 Launga (Cloves)
10-15 Saabut Kaali Mirch (Peppercorns)

How to prepare Hyderabadi Marag:-

 For Soft & Tender Meat   Marinate the Mutton with 1 Tbsp Ginger-Garlic paste,3 Tbsp Curd,1/2 Tbsp Turmeric powder,1 Tbsp Salt.   Marinate for 2-3 hrs in Refrigerator.

Dry roast cashew, coconut & Chironji (Charoli Nuts) and grind them to a paste with some fresh Coriander leaves Mint leaves.

Saute whole Garam Masala in hot Ghee for 3 mins until the spices release a heavenly aroma,
then add onions and cook for 5-7 mins.

When onions turn golden brown , add Turmeric, Ginger-Garlic paste & Green Chili paste
Saute for 2-3 mins.

Now add marinated Mutton, Salt to taste,add Mint leafs and pressure cook on medium flame till the Mutton is tender.

After opening the lid, add Coriander & Cumin powder and cook till the gravy is thick,

Cook on high flame by stirring continuously so that gravy doesn't stick to the bottom.

Pour Milk in it and cook for 5-10 mins on medium flame.

Add the Cashew & Coriander paste and cook for 10-15 mins or till oil separates
Add water till u reach required consistency.

Then add Garam Masala powder, Pepper powder & some Fresh Cream.
Cook on low flame till oil separates.

Our Hyderabadi Marag is now ready.  Serve it hot with Kulchas/Naan.