Spices and Recipes

Ingredients:

• chicken - 2 lbs
• cream - 2 tbsp
• butter - 2 to 3 tbsp
• yogurt (curd) - 4 tbsp
• oil - 1 tbsp
• red chilli powder - 1 tsp
• jeera powder - 1 tsp
• tomato (medium) - 1
• salt to taste

To Grind :

• onion (medium) - 1
• green chilly - 5
• coriander leaves - 2 tbsp

Method:

1. Boil the tomato and peel the skin off and make it into paste.
2. Put oil and butter in a non stick pan and fry the chicken in it for three to five minutes.
3. Then add the grinded paste (said above), jeera and salt.
4. Now add the tomato puree.
5. Stir and wait till the paste becomes thick.
6. Then add the curd.
7. When u find the oil leaving the gravy, butter chicken is ready.
8. Put the cream and mix it.
9. Garnish with coriander leaves.

Serve hot with roti, paratha or naan.

Ingredients (Serves 6):

• 2 lbs Sarson (mustard greens), chopped finely
• 1/2 lbs Spinach, chopped finely
• 4 cloves garlic minced
• 1 small piece ginger, minced
• 2 Green Chilies, minced
• 2 Red Chilies
• 2 tbsp. Gram Flour, sieved
• 1 tbsp. Butter
• Ghee
• Salt to taste

Method:

1. Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve.
2. Heat 4 tbsp ghee and add ginger, garlic, green chillies and broken red chillies.
3. When the masala has been browned, add the mashed saag and salt.
4. Mix the gram flour in a little water and add to the saag.
5. Simmer for at least 30 minutes.

Serve, topped with a spoon of butter, with makki (maize flour) ki roti.

Ingredients :

• Paneer 200 gms
• Tomato puree - 4 tbsp
• Tomato ketchup - 4 tbsp
• Half & half cream - 6 tbsp
• Sugar - 1 tsp
• Capsicum - 1
• Ginger, Grated - 1
• Butter - 1 tsp
• Salt to taste
• Pepper - ¼ tsp
• Water - ¼ cup
• Coriander to garnish

Method :

1. Heat butter for 20 seconds. Add tomato puree, stir, add tomato ketchup, mix well.
2. Add water, stir then add capsicum, cook for two minutes add paneer, salt, pepper, sugar & ginger.
3. Cook for two minutes.
4. Add cream and stir cook for a minute.
5. Garnish with Coriander.

Serve hot with Roti, Naan or Paratha