Hariyali Paneer tikka with mint chutney

Chicken Tikka with mint chutney

Rajma Chawal
Mix veg
Butter Naan
Raita
Jalebi

HARIYALI PANEER TIKKA

Ingredients
For Tikka
 Paneer 250 gms 
 Onion 1 Nos
 Tomato 1 Nos
 Capsicum ½ No
 Besan 2 tablespoon 
 Turmeric ⅛ teaspoon 
 Pepper crushed 1 teaspoon 
 Butter melted 1 tablespoon

For green chutney

 Garlic Cloves 4 Nos 
 Green chilli 4 No
 Curd 2 tablespoon 
 Amchoor powder ½ teaspoon 
 Black salt as needed
 Lemon juice 2 teaspoon 
 Mint leaves 30 gms
 Coriander leaves 30 gms

Method :
1. Wash paneer well, cut into cubes and soak in hot water until use.
2. Cube onion, tomato - deseed, capsicum. Keep aside.
3. In a blender, add garlic, green chilli first, followed by curd, black salt, amchur powder, lemon
juice, mint and coriander leaves. Grind to smooth chutney.
4. In a mixing bowl, take besan, turmeric, black pepper, melt butter, ground green chutney. Mix
well smoothly.
5. Add paneer drained completely from water and the cubed onion, tomato, capsicum. Mix very
carefully to coat everything and marinate for 30 mins.
6. Mix gently well and pierce in capsicum, paneer, onion, paneer, onion, paneer and capsicum in a skewer.
 7. Mix gently well and pierce in capsicum, paneer, onion, paneer, onion, paneer and capsicum in a skewer.
8. Roast on all sides in the tandoor basting with oil.
9. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
10. Serve immediately with mint chutney.

CHICKEN TIKKA
Ingredients:
 Boneless Chicken (Thigh) 200 gms
 Onion 1 Nos
 Tomato 1 Nos
 Capsicum ½ No
 Yoghurt (thick curd) 60 gms
 Ginger garlic paste 1 teaspoon
 Red chilli powder 1/2 teaspoon
 Garam masala 1/4 teaspoon
 Coriander powder 1/4 teaspoon
 Black pepper powder 1/4 teaspoon
 Cooking oil (or mustard oil) 2 teaspoon
 Lemon juice 1 teaspoon
 Salt as per taste

Making the Marination

1. Take yoghurt in a mixing bowl and mix with red chilli powder, ginger garlic paste, coriander
powder, garam masala, black pepper powder, lemon juice, oil and salt.
2. Whisk everything well to make a smooth paste or masala.
3. Now mix the chicken cubes in the paste and coat them evenly.
4. Keep them marinated for 3 – 4 hours.
5. Add the onion, tomato, capsicum cubes in the marination just before skewing.
6. Skewer the chicken with onion, tomato, capsicum cubes and roast on all sides in the tandoor basting
with oil.
7. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
8. Serve immediately with mint chutney.
 Rajma
Ingredients  4 Servings
 Rajma 200 gms
 Oil 60 ml
 Ghee 30 ml
 Bay leaf 1no
 Black cardamom 1no
 Green Cardamom 3 nos
 Cinnamon stick 1 Inch
 Cumin seeds 2tsp
 Cloves 3 nos
 Black pepper 12 nos
 Onion grated/puree 150 gms
 Green chillies 2 nos
 Ginger paste 1tbsp
 Garlic paste 1tbsp
 Kashmiri chilli powder 1tbsp
 Turmeric powder ½ tsp
 Coriander powder 1tbsp
 Tomato puree 250 gms
 Salt To taste
 Kasoori methi powder ½ tsp
 Garam masala ¼ tsp
 Fresh cream 30 ml
 Water As required

Instructions
1. Wash the rajma and soak in enough water for 6-8 hours or overnight.
2. Drain the water and put the rajma in a pressure cooker along with 3 cups of water and salt and
cook till done.
3. Remove the pressure cooker from heat and keep aside.
4. Finely chop onions and keep aside, puree the tomatoes and keep them aside. Make a paste of ginger,
garlic and green chillies.
5. Heat oil in a pan and crackle cumin seeds, green cardamom, black cardamom, cinnamon, clove,
peppercorn and bay leaf. Allow to splutter for a while.
6. Add onion and sauté till browned.
7. Add ginger garlic paste and sauté till the raw flavours goes off.
8. Add tomato puree and cook till the raw flavours goes off.
 9. Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to
separate from the sides of the pan.
10. Add the cooked rajma along with the water mashing a few rajma with the back of a ladle.
11. Add salt to taste and cook for 10-12 minutes on low heat.
12. Add garam masala and kasoori methi powder and mix well.
13. Off the flame and finish with fresh cream and ghee saving some for garnish.
14. Serve hot with steamed rice.

RICE
Ingredients Portion: 4 Servings
 Rice  250 gms
 Water 1l
 Salt ¼ tsp 

Methods
1. Wash rice gently changing water several times until the water appears clear.
2. Soak the rice for at least 15 minutes prior to cooking.
3. Bring the water to a boil by adding salt in a sauce pan.
4. Drain the rice and put into the saucepan, bring to a boil.
5. Cook rice for about 15 minutes, or until the rice is cooked.
6. Turn off the heat and stain out the water.
7. Rest it for 5 mins. And serve hot.

MIX VEG
Ingredients Portion: 4 Servings
 Oil 3 Tsp
 Paneer / Cottage Cheese (Cubed) 12 Cubes
 Almonds / Badam (Blanched) 2 Tbsp
 Potato / Aloo (Chopped) 1 No
 Carrot (Chopped) ½
 Cauliflower / Gobi (Florets) ½ Cup
 Beans (Chopped) 4 No
 Peas / Matar ¼ Cup
 Capsicum (Chopped) ¼
 Tomato (Chopped) 2 No
 Cinnamon 1 Inch
 Clove 5 No
 Cardamom 2 Pods
 Almonds / Badam (Blanched) 12 No
for curry:
 Oil 4 Tsp
 Bay Leaf / Tej Patta 1no
  Cumin / Jeera 1 Tsp
  Kasuri Methi 2 Tsp
 Green Chilli 1 No
 Onion (Finely Chopped) 1 No
  Ginger Garlic Paste 1 Tsp
 Turmeric ¼ Tsp 
 Kashmiri Red Chilli Powder / Lal Mirch Powder 1 Tsp
 Coriander Powder 1 Tsp
 Garam Masala ½ Tsp
 Salt 1 Tsp
 Curd / Yogurt (Whisk ) ½ Cup
 Water ½ Cup
 Cream / Malai 2 Tbsp
 Coriander (Finely Chopped) 2 Tbsp

INSTRUCTIONS 
1. Firstly heat 4 tsp oil and saute spices.
1. Saute 1 onion and 1 tsp ginger garlic paste.
2. Further add spices and 1 tsp salt. Saute well.
3. Add tomato puree and cook well.
4. Add ½ cup whisked curd. Stir continuously.
5. Now add roasted mix vegetables and mix well.
6. Add ½ cup water and cook for another 10 minutes.
7. Turn off the flame and add 2 tbsp cream, 1 tsp kasuri methi and 2 tbsp coriander. Mix well.
8. Finally, serve mix vegetable curry / mix veg recipe with hot roti

NAAN
Ingredients:
 Curd 40 gms
 Sugar  1 teaspoon 
 Baking powder 1 teaspoon 
 Baking soda 1 pinch 
 All-purpose flour  220 gms 
 Salt  1 teaspoon 
 Oil  2 tablespoons 
 Water  as required
  Butter or ghee or oil as required for spreading on naan (optional)

Methods:
1. In a mixing bowl take curd, sugar, baking powder and baking soda.
2. Mix all the ingredients very well till the sugar dissolves.
3. Mix all-purpose flour and salt making sure evenly distributed in the flour.
4. Make a well in the center and add oil and water and knead to a smooth and soft dough.
5. Flatten the dough and spread some oil all over the dough. Place in the same bowl.
6. Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and
let the dough leaven for 2 hours.
7. Make medium-sized balls from the dough.
8. Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
9. Roll into a 6 to 7 inches elongated circle.
10. Apply water on one side of the roti and cook in the tandoor oven until brown spots appear.
11. Take off from the tandoor with the help of sariya and serve hot.

ONION RAITA

Ingredient Portion: 4 Servings

 Plain yogurt 250 gms
 Fresh coriander 1 tbsp 
 Red chilli powder ½ tsp 
 Roasted cumin powder ½ tsp 
 Black salt ¼ tsp
 Onion 100 Gms
 Salt to taste

Methods
1. Add yogurt in a medium sized bowl and whisk it using a wire whisk until nice and smooth.
2. Add roasted cumin seeds, black salt and salt. Mix well.
3. Add chop onion and chill the raita for a few hours before serving.
4. Garnish with cumin seeds, chilli powder and coriander leaves.

JALEBI
INGREDIENTS PORTION: 4 Serving

For Sugar Syrup

 Sugar 1 Cup
 Water ¾ Cup
 Lemon juice ½ tbsp
  Saffron Strands ½ tsp

For Jalebi

 Refined Flour 1 Cup

 Yogurt ¼ Cup
 Vinegar 1 tsp
 Baking Powder ½ tsp
 Ghee/Oil For Frying

Methods

For Sugar Syrup

1. Add sugar and water in a pot, heat on medium flame.

2. When the sugar melts, add lemon juice and keep stirring till one string consistency is achieved.
3. Now add in saffron and mix well. Turn off the flame and set aside till in use.
For Jalebi
In a mixing bowl combine refined flour, baking powder, vinegar, yogurt and mix well. Set aside for 5-7 minutes.
Add ½ cup water and whisk till there are no lumps.
Now whisk for 2 mins so the air incorporates.
Fill the prepared batter in piping bag or ketchup bottle.
Heat oil for deep frying in a wide mouth pan.
Form round whirls working closely from outside to the centre.
Fry the jalebis till golden in colour. Remove the jalebi and immediately steep in prepared sugar syrup.
Soak the jalebis for 3-4mins. Remove and arrange on a plate.
Repeat till all the batter is used up. Serve hot.