ACHARI PANEER

Paneer ( Cottage Cheese), cubed into 1.5" pieces ...use Ricotta cubes, if paneer isn't available - 400 gms

For the Marinade:

• Hung Curd - 3/4 Cup
• Garlic Paste - 2 Tblsp
• Ginger Paste - 1 Tblsp
• Fennel Seeds (saunf) - 2 Tsp
• Mustard Seeds (Rai) - 2 Tsp
• Fenugreek Seeds(Methi Dana) - 1 Tsp
• Onion Seeds (Kalonji) - 1 Tsp
• Cumin Seeds (Zeera) - 2 Tsp
• Turmeric Powder (Haldi) - 1 Tsp
• Red Chilli Powder - 2 Tsp
• Mustard Oil - 2 Tblsp
• Salt - To Taste

For the skewers:

• Capsicum ( bell peppers) - 2
• Onion - 1
• Tomatoes - 2

Onion Rings & Lemon Wedges for the garnish
Mint Chutney, as accompaniment

Method: Pre-Preparation:
1. Coarsely grind the fennel, mustard, fenugreek, onion and cumin seeds with mustard oil.
2. Blend together the yogurt, ginger paste, garlic paste, turmeric powder, red chilli powder, salt and the ground masala.
3. Add the Paneer cubes to this marinade and chill for 30 mins.
4. Cut the Capsicum, onions and tomatoes into dices ( same size as paneer).

Preparation:
1. Arrange the paneer on skewers. Skewer the Capsicum dice, followed by a paneer cube, followed by a onion dice, again followed by a paneer cube, followed by a Tomato dice and a paneer cube. You may repeat this if the skewer is long.
2. Pre-heat the oven,tandoor, microwave, grill.
3. Grill for 20 mins, or till edges turn brown.
4. Remove from skewers and serve hot.

To add in more achari flavor, you can add in 1 Tblsp Pickle masala (green chilli, mango, lemon) to the marinade.

Dahi Ke Kebab

• 1.2 ltrs yoghurt
• 100 gms cottage cheese grated
• 40 gms chopped onion
• 30 gms chopped ginger
• 10 gms chopped fresh coriander
• cornflour to dust
• 30 gms cashewnut powder
• 30 gms chopped raisins 
• 4 gms white pepper powder
• 4 gms cardamom powder
• salt to taste
• oil to grill

1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix the other ingredients.
4. Adjust seasoning and shape into tikkis.
5. Grill them on a medium hot skillet.
6. Garnish and serve with chutney.

CHOLEY BHATURE

Bhature

• 2 cups All purpose flour (Maida) 
• 1 pouch Yeast
• 1 cup Yogurt 
• 2 tbsp Vegetable Oil 
• Salt to taste 

Choley

• 1 small can Garbanzo beans 
• 1/2 tsp Ginger paste 
• 1/2 tsp Garlic powder 
• 1 tsp Cumin seeds
• 2 tbsp Oil 
• 2 tbsp Cilantro 
• 6-7 Mint leaves
• 1/2 tsp Turmeric Powder 
• 1/2 tsp Chilly Powder 
• 2-3 Bay Leaves 
• 2-3 Cloves 
• 1/2 tsp Garam Masala 
• 1 Medium-sized finely chopped onion 
• 1 Big tomato 
• 1 1/2 cup Water 
• Salt to taste

Bhature

1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
3. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

1. Take 2 tablespoons of oil in a pressue cooker and heat it.
2. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
3. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
4. Now add the rest of ingredients including water except the cilantro and mint leaves.
5. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
6. Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Chilli potato

Serves 4

• 250g potatoes 
• 1 tbsp cornflour
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 tsp schezwan sauce
• A pinch of salt
• 1 tsp garlic 
• 1tsp ginger 
• 1 tsp.spring onions
• 1 capsicum
• 1/4 tsp. white pepper
• oil for cooking 

1. Cut the potatoes into long chips
2. Marinate potato chips with soya chilli schezwan sauce for 1 hour.
3. Heat oil in the pan and deep fry these marinated chips sprinkling cornflour over it; keep aside.
4. Heat 2 tbsp oil, add the chopped garlic.
5. When it is cooked, add the chopped ginger.
6. Add the spring onion and capsicum pieces.
7. Saute for 3 min then add the potato chips.
8. Add 1/4 tsp soya chilli schezwan sauce.
9. Add black pepper and salt
10. Mix well, decorate with spring onion leaves.

Sauteed Chicken Paprika

• 3 tbsp Matzo meal
• 1 tsp Dry mustard
• 4 tsp Peanut oil
• 4 Boneless chicken breast
• 1 small Tomato, chopped and seeded
• 1/4 tsp Salt, if desired
• 1/4 C White wine
• 3/4 C Chicken broth
• 1 tbsp Paprika
• 1/3 C Onions; chopped
• 2 Garlic; minced
• Chopped fresh parsley

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 
2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 
3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. 
4. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. 
5. Garnish with parsley.

Golden oriental sesame chicken Ingredients 8 tbsp Honey 4 tbsp Orange juice 2 tbsp soy sauce 1 Envelope Good Seasonings Oriental Sesame Salad Dsg 4 Boneless skinless chicken breasts, about 1 ¼ lbs, cut lengthwise into ¾".wide strips Procedure 1. Mix honey, juice, soy sauce and salad dressing in a large bowl until well-blended. 2. Reserve ¼ cup marinade; refrigerate. 3. Add chicken to bowl; toss to coat. 4. Refrigerate 1 to 4 hours to marinate. 5. Drain; discard marinade. 6. Thread a skewer through each chicken strip. 7. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning and brushing frequently with reserved marinade. 8. Discard any remaining marinade. 9. Serve with prepared peanut sauce, if desired. 10. Makes 20-24 appetizer

Chicken Kathi Roll

• 4 -5 refined flour rotis (flatbreads)
• 250 g boneless chicken, cut into cubes
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• salt
• 2 medium onions, peeled,washed and sliced thinly
• 1 medium carrot, washed,scraped and cut into juliennes
• 2 green chilies, stems removed,washed and chopped finely
• 3 -5 sprigs fresh coriander leaves, cleaned,washed and finely chopped
• 2 tablespoons oil
• 1 teaspoon cumin powder
• 1/2 teaspoon chat masala
• 4 -6 tablespoons green chutney

Directions:

1. Marinate the chicken cubes with ginger, garlic and the green chilli pastes and salt for 30 minutes.
2. Heat oil in a pan.
3. Saute chicken cubes in it till done.
4. Add cumin powder, chaat masala and check to see if the seasoning is right (i. e. to your taste, the way you like it).
5. Mix onion and carrot.
6. Now start making the kathi rolls.
7. For this, put 1 tsp. of oil on a flat bottomed pan (tawa) and lightly heat the rotis.
8. Smear each roti with 1 tbsp.of green chutney.
9. Place 6-8 pieces of cooked chicken, sprinkle chopped green chillies and chopped corriander leaves.
10. Spread a spoonful of onion and carrot mixture on the roti.
11. Sprinkle salt.
12. Roll the roti tightly over the stuffing.
13. Serve.

NOTE: Paneer (cottage cheese) or potato cubes can be used instead of chicken to make vegetarian kathi rotis.