SHAHI PANEER

Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!

Preparation Time : 10-15 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste Green cardamom powder 1/4 teaspoon

METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

KABAB SHAHI

Melt in the mouth kebab made from lotus root--stuffed with aam papad.

Preparation Time : 40 minutes

Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS Lotus stem 3 medium Potatoes, boiled and mashed 3 medium Ginger, chopped 1 inch piece Green chillies, chopped 4-5 Red chilli powder 1/2 teaspoon Mace and cardamom powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Roasted chana dal powder 1-2 tablespoons Fresh coriander leaves, chopped 1 tablespoon Aam papad, diced 2-3 slices Oil to shallow fry Chaat masala 1/4 teaspoon FOR THE GARNISHING Fresh red chilli , cut into flower 1 Lemons, cut into wedges 2 Iceberg lettuce a few leaves Carrot , cut into flower for garnish

METHOD Preheat oven to 200º C. Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Peel and cut in two. Wrap in an aluminium foil and roast it in the preheated oven for twenty to twenty five minutes or till done. Remove and cool slightly. In a big bowl, grate the lotus stem with a broad grater and discard the waste. Add mashed potatoes, ginger, green chillies, red chilli powder, mace-green cardamom powder, garam masala powder, salt, roasted chana powder (or breadcrumbs) and coriander leaves and mix well. Divide into sixteen small balls and stuff each ball with a piece of aam papad and shape it like a patty. Heat sufficient oil in a non-stick pan and shallow fry all the patties until golden on both sides. Drain and place them on an absorbent paper. Arrange them on a service platter. Sprinkle chaat masala. Garnish with red chilli, lemon wedges, ice berg lettuce and carrot flowers.

CHETTINAAD CHICKEN

It is South indian peppery chicken dish .

Preparation Time : 40-45 minutes

Cooking Time : 30-35 minutes

Servings : 4

INGREDIENTS Chicken, 1 1/2 inch cubes 1 kilogram Unsalted butter 3 tablespoons Garlic, sliced 8-10 cloves Onion , sliced 2 medium Carrot, cubed 2 medium Potatoes, cubed 2 medium Whole wheat flour (atta) 3 tablespoons Salt to taste Chicken stock 1 litre Black pepper powder 1/2 teaspoon French beans 6-8 inch piece Milk 1/2 cup FOR GARLIC BREAD French loaf 1 Butter 4 tablespoons Garlic paste 2 teaspoons Black peppercorns, crushed 2 teaspoons

METHOD Heat one tablespoon oil in a pan. Add coriander seeds, one teaspoon cumin seeds, dry red chillies, coconut and sauté till the coconut turns golden. Set aside to cool. Take chicken in a bowl, add turmeric powder, red chilli powder, salt and two tablespoons of oil. Mix and set aside to marinate for half an hour. Grind the coconut mixture to a fine paste adding water as required. Heat the remaining oil in another pan. Add the remaining cumin seeds, curry leaves and onions and sauté till the onions turn golden. Add garlic and ginger and sauté for half a minute. Add the ground masala and continue to sauté for two minutes. Add chicken and crushed black peppercorns. Mix well. Add lemon juice, cover and cook on low heat for twenty to twenty five minutes or till the chicken is done. Serve hot with neer dosa