Ingredients:::
# Paneer : 200 grams cut into 1 inch cubes
# Cumin Powder : 1 tsp
# Ginger-Garlic Paste
# Bengal Gram Flour : 1 cup
# Cooking Soda : 1 pinch
# Oil for deep frying
# Water
Method:::
Marinate Paneer cubes with cumin powder, 1/2 tsp. salt and
ginger-garlic paste, for about 20 minutes. Mix the Bengal
gram flour, cooking soda and 3/4 tsp. salt in a bowl. Add
water till the batter thickens. Heat oil in a pan for deep
frying. Dip each Paneer cube in the batter and fry in oil
till golden brown. Crisp Paneer Bhaji is ready.
Serve with green chutney or Tomato Ketchup.
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Ingredients:::
#
One Whole chicken about 1-1/2 Kg
#
Thinly sliced onions 4 ( medium size)
#
Finely chopped tomatoes 5 (medium size)
#
Garlic paste : 1 tsp.
#
Ginger paste : 2 tsp.
#
Finely chopped green chilli : 1 tbsp.
#
Yogurt (curd) : 1/2 cup
#
Bay leaves : 2-3
#
Black pepper : 6-7
#
Cloves : 3-4
#
Brown Cardamom : 2
#
Red chilli powder : 1 tsp.
#
Coriander powder : 1 tsp.
#
Turmeric Powder : 1 tsp.
#
Roasted Cumin Powder : 1 tsp.
#
Salt to taste
#
Vegetable Oil : 7 tbsp.
#
Green coriander leaves for garnishing
Method:::
Thoroughly clean the chicken and cut into pieces. Heat 4
tbsp. oil in a big frying pan. Add chicken pieces and
saute them until brown on all sides. Remove the chicken
pieces. Add the remaining oil and heat. Add bay leaves,
black pepper, cloves and brown cardamom and fry for few
seconds. Add sliced onion, ginger, garlic and green chilli
and fry over medium heat until they turn light brown. Add
red chilli powder, coriander powder, turmeric powder,
roasted cumin powder and salt. Stir well. Add tomatoes and
cook until tender. Add churned yogurt and water (3 cups).
Stir and bring it to boil on high. Reduce the heat to
medium and add chicken pieces. Cover the pan and cook
until the chicken is tender and the gravy is thick.
Garnish with chopped green coriander leaves and serve hot.
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