Tikona Paratha

Ingredients

Whole-wheat flour          200g

Salt                                         a pinch

warm water                         100ml (approx)

Melted butter                       as required

Flour, for dusting

 

Method

1.     In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.

2.     Make a well in the center.

3.     Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.

4.     Let the dough rest for 30-40 minutes.

5.     Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.

6.     Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.

7.     Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.

8.     Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.

9.     Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.

10. Roll this triangle into a thin, larger triangle, dusting with flour as required.

11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.

12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.

Dal Shorba

Ingredients                                                                                         

Split green gram skinless

(dhuli moong dal)             150g

Onion, chopped                  25g

Ginger, chopped                 1 inch piece

Garlic, chopped                  2 cloves

Green chilies, chopped  2

Turmeric powder               2g

Salt                                         to taste

Butter                                    10g

Cumin seeds                        2g

Lemon juice                                     15ml

Coriander leaves chopped     for garnish

Method

1.     Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.

2.     Add five cups of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is very soft.

3.     Pass a through a soup strainer. Set aside. Heat butter in a pan.

4.     Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.

5.     Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add lemon juice.

6.     Serve piping hot garnished with finely chopped coriander leaves

Butter Chicken ( Murg Makhani)

Ingredients                                                                                       

Chicken  1no

For Marinade

Curd  500g

Ginger garlic paste 5g

Red chilli powder   5g

Salt to taste

For Gravy

White butter  175g

Tomato (pureed)  500g

Cashew nut (paste)   50g

Black cumin seeds  2g

Honey  5g

Red chilli powder   5g

Salt to taste

Fresh cream   100g

Green chillies

Fenugreek leaves, crushed 5g

Method

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. mix the raw chicken in the marinade and keep it in the refrigerator overnight.
2. Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
3. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Cook for some time then add cashew paste.
4. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
5. Cook till chicken is done.
6. Serve hot with rice or naan

Paneer Makhani

Ingredients                                                          

Tomatoes                              1kg

Paneer                                  1/2 kg

Ginger-garlic paste          2 tbsp

Red chilly powder             1tsp

Cumin powder                    ½ tsp

Garam Masala powder        ½ tsp

Mace                                        5 flower

Green cardamom                10

Salt                                         to taste

White butter                       100 gm

Fresh cream                        100ml

Kasoori methi                     5g

Honey                                      5g

Coriander leaves chopped     for garnish

Method

1.     Boil tomatoes with mace and green cardamom for 5 minutes, then take out mace and cardamom and make a puree of tomatoes.

2.     In a pan heat half of butter and add ginger-garlic paste, and fry well. Add tomato puree and fry. Reduce it by 1/4^th  in quantity.

3.     Add red chilly, garam Masala, cumin powder, salt and sugar and remaining butter and cook for a minutes.

4.     Add paneer cubes and fry a little.

5.     Now add fresh cream and kasuri methi (dry roasted and crushed)

6.     Mix it well and cook for another 2 minutes.

7.     Garnish with chopped coriander.