LUNCH RECIPES

Ingredients for Butter Chicken Recipe

  Prep Time: 15 Min 

  Cook Time: 45 Min 

  Total Time: 60 Min 

  Yield: Serves 4

Ingredients:

For Marinate

  • Boneless chicken thigh cut into 1½ inch pieces 400 grams 
  • Lemon juice 1 tablespoon 
  • Kashmiri red chilli powder 1 teaspoon 
  • Salt to taste 
  • Greek Yogurt 1/2 cup 
  • Ginger paste 2 teaspoons 
  • Garlic paste 2 teaspoons 
  • Garam masala powder 1/2 teaspoon 
  • Salt to taste 
  • Oil 2 teaspoons 

For Sauce

  • Butter 2 tablespoons 
  • Green cardamom 2 
  • Clove 2 
  • Black peppercorns 2-3 
  • Cinnamon 1 inch piece 
  • Ginger paste 1 teaspoon 
  • Garlic pastes 1 teaspoon 
  • Tomato diced 4 cups 
  • Red Kashmiri chilli powder 1 teaspoon 
  • Green chilli 1
  • Coriander powder 1 teaspoon
  • Salt to taste 
  • Sugar 2 tablespoons 
  • Kasoori methi (Fenugreek leaves) 1/2 teaspoon 
  • Fresh cream 1/2 cup

How to Make It:

 

Step 1: For marinate in a bowl mix yoghurt, red chilli powder, lemon juice, salt, yogurt, ginger & garlic pastes, garam masala powder, salt and oil.

Step 2: Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Step 3: Preheat the oven to 200°C/400°F/Gas, and heat the grill.

Step 4: Place the chicken on hot grill, get the Grill marks on the chicken and cook in the preheated oven for ten to twelve minutes or until almost done.

Step 5: Baste with the butter and cook for another two minutes. Remove and set aside.

Step 6: To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

Step 7: Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato, coriander powder, Kashmiri red chilli powder, salt and half cup of water!

Step 8: Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Strain the sauce with the fine strainer.

Step 9: Place the sauce back in the pan and start to simmer again Add the sugar or honey and powdered kasoori methi (Fenugreek leaves).

Step 10: Add the cooked tandoori chicken pieces, fresh cream. Simmer for another 5 minutes, Serve hot with naan or paratha.

 

Methi Murgh

  Prep Time: 15 Min 

  Cook Time: 45 Min 

  Total Time: 60 Min 

  Yield: Serves 4

Ingredients:

  • 3 tablespoon Oil
  • 3-4 Clove
  • 2 Black Cardamom
  • 4-5 Black Peppercorn
  • 2 cups Onion (Chopped)
  • 2 teaspoon Ginger Garlic Paste
  • 2 Green Chilli (Chopped)
  • 1 cup Curd / Yogurt
  • 2 teaspoon Maida / All Purpose Flour
  • 3 teaspoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 2 teaspoon Kashmiri Red Chilli Powder
  • ½ teaspoon Roasted Cumin Powder
  • ½ teaspoon Garam Masala Powder
  • Salt to taste
  • 2 teaspoon Lemon Juice
  • 1 kg Chicken (Curry Cut)
  • 2 cup Fresh Methi Leaves / Fenugreek Leaves (Chopped)

How to Make It:

 

Step 1: Heat oil in a pan.

Step 2: Once the oil is hot, add cloves, cardamom and peppercorns.

Step 3: Fry for a few seconds.

Step 4: Add onion and fry till translucent.

Step 5: Add ginger garlic paste and green chilies and fry till onion turns golden brown.

Step 6: Now add chicken and fry on high heat for 4-5 minutes.

Step 7: Whisk yogurt, maida, coriander powder, turmeric powder, red chilli powder, cumin powder and garam masala powder in a bowl.

Step 8: Add the yogurt mixture and salt in the pan.

Step 9: Cover and cook the chicken on low heat for 25-30 minutes.

Step 10: Add little water if required fenugreek leaves and cook uncovered for another 10 minutes.

Step 11: Add lemon juice and mix well.

Step 12: Serve hot with chapati or naan.

 

 

 

Rasile Rajma Recipe

  Prep Time: 15 Min 

  Cook Time: 30 Min 

  Total Time: 50 Min 

  Yield: Serves 4

Ingredients:

  • 250 gms Kidney Beans (Rajma)
  • 1 to 2 Bay Leaf
  • 1 small Cinnamon Stick
  • Salt To Taste
  • 1 cup onion paste
  • 1 cup Tomato Puree
  • 2 tablespoon oil
  • 1 or 2 Green Chili Paste
  • 1 Inch Ginger
  • 4 to 5 Large Garlic Cloves,
  • 2 to 3 Cloves
  • 4 to 5 Peppercorns (Kali Mirchi)
  • 1 tsp Cumin Seeds
  • 1 Cardamom (Badi Elaichi)
  • 1.5 Teaspoon Coriander Powder (Dhaniya Powder)
  • 1 Teaspoon Cumin Powder (Jeera Powder)
  • 1 Teaspoon Red Chilli Powder (Lal Mirchi Powder)
  • ½ Teaspoon Turmeric Powder (Haldi Powder)
  • ½ Teaspoons Garam Masala Powder
  • 1 Teaspoon Kasoori Methi, Optional (Dried Fenugreek Leaves)
  • 1 tablespoon lemon juice
  • ½ teaspoon sugar
  • Fresh Coriander Leaves Chopped
  • Water

How to Make It:

 

Step 1: In a large bowl soak rajma (kidney beans) in enough water for overnight, or at least for 6-8 hours.

Step 2: Drain kidney beans and rinse well in fresh water.

Step 3: Place rajma in large pot with water covering till the top of rajma and add salt and cook till it is soft or pressure cook for 5 to 6 whistle.

Step 4: Turn off the heat and let cool down completely.

Step 5: Rajma is cooked when you can smoothly press it between your thumb and index finger. Cook for some more time, if you can’t press the rajma bean.

Step 6: Drain the cooked rajma water. Set it aside, we will use this reserved water later.

 

 

 

How to Make Rajma Masala:

 

Step 1: Heat oil in a pan on medium heat, once the oil is hot add bay leaves, cardamom pods, cinnamon stick, cloves, peppercorns and black cardamom. Saute for a minute.

Step 2: Add cumin seeds saute for a minute.

Step 3: Add the onion paste and sauté for 3-4 minutes or until they are light brown.

Step 4: Add the green chili and ginger-garlic paste and sauté for 2 minutes.

Step 5: Now add the coriander powder, cumin powder, turmeric powder, red chili powder and mix well. Cook for 3-4 minutes.

Step 6: Add the tomato puree and mix well again. Let it cook for another 10 minutes on medium heat. Stir occasionally.

Step 7: Tomato masala is ready when there is no raw smell and oil starts oozing from the sides.

Step 8: Add this tomato masala to the boiled rajma and mix well. Cook for 2 minutes.

Step 9: Add the reserved water, garam masala powder, kasoori methi and mix well. (Add more salt if needed.).

Step 10: Cook for 10 to 15 minutes on medium heat.

Step 11: Add chopped coriander leaves and stir well again. Cook for 5 more minutes.

Step 12: The curry will thicken up at this stage. (Adjust the consistency to your liking.

Step 13: Mash the beans slightly using a spatula mix well again. Finish with lemon juice and sugar (if needed) Turn off the heat.

Step 14: Garnish with coriander leaves and serve hot.

 

 

 

Vegan - Toor aur Kacche Aam ki Dal recipe (Lentils with Raw Mango)

  Prep Time: 15 Min 

  Cook Time: 20 Min 

  Total Time: 35 Min 

  Yield: Serves 4

Ingredients:

  • 1 cup Toor dal (Split Arhar Dal)
  • 1 Keri Mango (Raw), cut into 1 inch pieces
  • 1 Tomato, finely chopped
  • 1 clove whole garlic
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt, to taste
  • 2 1/2 cups Water
  • Ingredients for Seasoning
  • 1 tablespoon oil
  • 1-teaspoon Cumin seeds (Jeera)
  • 4 cloves Garlic, thinly sliced
  • 10 leaves curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 1/4 teaspoon Kashmiri Red Chilli Powder
  • 2 Dry Red Chillies
  • 1 Green Chilli, slit
  • ¼ tsp jaggery
  • 2 tablespoon Coriander (Dhania) Leaves, chopped

How to Make It:

 

Step 1: Wash and soak dal for few 2 to 4 hours.

Step 2: Add the toor dal into pressure cooker along with raw mangoes, tomatoes, garlic, turmeric powder, salt and 2 1/2 cups of water.

Step 3: Pressure cook for 3 to 4 whistles and turn off the heat.

Step 4: Let the pressure to release naturally

Step 5: Check the salt and spice levels and add jaggery, adjust to suit your taste. You can adjust the consistency of the dal by adding more water if required

Step 6: To make the tadka for the dal. Heat the oil in a small pan on medium heat

Step 7: Once the ghee is hot add cumin seeds, hing, curry leaves, dry red chilies, garlic and saute for few seconds till the garlic starts to golden brown

Step 8: Add red chili powder into the hot ghee mixture and stir and immediately turn off the heat.

Step 9: Spoon this tadka over the Kacche Aam Ki Dal and transfer the dal to a serving bowl, now stir in chopped coriander leaves, serve.

Step 10: Serve the Kacche Aam Aur Lehsun Ki Dal with phulka or steam rice along with Papad.

 

 

 

 

Mutton Roganjosh

Ingredients:

  • 1 tbsp Ghee
  • 1tbsp Oil
  • 1 cup onion diced
  • 1 inch ginger
  • 3 to 4 Garlic cloves
  • 600gm Mutton
  • 2 Black Cardamom
  • 4-5 Cloves (Crushed)
  • 8-10 Black peppercorn
  • 3 to 4 Green Cardamom
  • 4-5 Dry Red Chillies
  • 1 tsp Cumin Seeds
  • 1/4 cup Milk (Hot)
  • 1 pinch Saffron
  • ½ cup Yogurt
  • 1 tsp Maida
  • 1 and ½ tbsp Kashmiri Red Chilli Powder
  • 3 tsp Fennel Powder
  • 1 tbsp Coriander Powder
  • 1.5 inch Ratanjog
  • Salt to taste
  • Soak saffron in milk

How to Make It:

 

Step 1: Heat ghee in thick bottom pan.

Step 2: Add black cardamom, green cardamom, cloves and whole peppercorns.

Step 3: Add whole red chilies, cumin seeds.

Step 4:  Add onion and saute till golden brown, add crushed ginger and garlic. Saute for a minute more.

Step 5: Add the mutton and cook on high heat for 5-6 minutes, till it turns slightly brown.

Step 6:  Now add ½ cup water and cook for 10-12 minutes on low flame. 

Step 7: Whisk the yogurt with 1 tsp maida, 
Kashmiri red chilli powder, fennel powder, coriander powder, salt and milk with saffron. 

Step 8: Mix well. 

Step 9: Add the yogurt in the pan.

Step 10: Cook for a minute.

Step 11: Heat the ratanjog in oil and ghee mix, for a minute and add the mix to mutton

Step 12: Add a cup of water and cook the mutton for 20-25 minutes on medium low heat till done.

Almond and coconut ladoo

 

 

 

Ingredients:

  • 1 Can (300 ml) Condense Milk  
  • 1.5 cup Dry Shredded Coconut (Unsweetened) 
  • 1.5 cup almond powder
  • 1 Tsp Cardamom Powder
  • Oil – For greasing your hands to make ladoo
  • 1 cup crushed almonds

How to Make It:

 

Step 1: Preparing almond coconut ladoo Mix.

Step 2: In a non-stick pan, toast separately the desiccated coconut and almond powder over medium heat for 1-2 minutes each.

Step 3: Turn off the heat and Let it cool completely.

Step 4:  Add onion and saute till golden brown, add crushed ginger and garlic. Saute for a minute more.

Step 5: Add condense milk, cardamom powder to toasted coconut.

Step 6:  Mix the ingredients thoroughly. (Give it a taste, if you feel it’s too sweet, add little more coconut). 

Step 7: Let it rest for 15 to 20 minute. 

Step 8: Now grease both your hands with 2-3 drops of oil. 

Step 9: Scoop about 1 Tbsp coconut and almond mix on your hand and make round balls.

Step 10: Roll each ladoo in toasted and crushed almond to coat them evenly.

Step 11: Similarly, make all the ladoo.

Step 12: Share and Enjoy.

 

 

 

Beans and Peas Spanish Rice

Parsley Oil (optional)

 

Step 1: 3 Tbsp. finely chopped fresh parsley leaves.

Step 2: ½ tsp. lemon zest, plus 1 Tbsp. fresh lemon juice.

Step 3: 3 Tbsp. extra-virgin olive oil

 

 

 

 

  Prep Time: 15 Min 

  Cook Time: 25 Min 

  Total Time: 40 Min 

  Yield: Serves 4

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 ½ tsp. paprika
  • 1 ¼ tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans, drained and rinsed
  • 3 cups vegetable or chicken broth (sub water)
  • ⅓ cup sliced green olives

How to Make It:

 

Step 1: Peel, dice the onion and mince the garlic.

Step 2: Heat oil in a large skillet with a fitted lid over medium. Add diced onion; cook 5 minutes, until softened. Add minced garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.

Step 3: Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil