MOONG DAL CHEELA (YELLOW LENTILS PANCAKE)

This is a famous starter in India also and falls under the category of Chaat. It is a simple pancake and a good source of protein. Especially good for vegans as you can choose any filling, here in this recipe we have used the most popular filling of cottage cheese (Paneer).

Serves 4

Preparation Time - 15 mins 

Cooking Time - 3 - 4 mins each pancake

INGREDIENTS:

Yellow Split Lentils 1 cup
Salt to Taste
Caraway Seeds (Optional)
Oil for pan frying
Water 1 cup

For The Filing

Grated Cottage Cheese 50 gms
Fresh Coriander finely chopped 2 tsp
Ginger 1 tsp
Red Chilly Powder ½ tsp
Green Chilly finely chopped 1

METHOD:

Wash the lentils several times and soak the lentils in water for an hour. Add the lentils in a liquidiser and grind it to a paste adding little water at a time to make this in a smooth paste.

Take out the mixture in a bowl add salt and caraway seeds.

Mix all the ingredients of the filling and keep aside.

Take a non stick pan and let it heat for 5 minutes on full flame or maximum heat mark. 

Reduce the flame to half, Now Add 2 tbsp of the mixture and using a spoon try to spread it evenly in a circular motion. (Just like a pancake) 

Add oil on the edges of the lentils pancake (moong dal cheela) and little bit on the centre of it, using a small teaspoon. 

Now add the filling and distribute it evenly on top of the cheela, carefully using a wooden spatula pick the cheela from edges and fold.  Serve Hot With Coriander Chutney & Tamarind Chutney

BUTTER CHICKEN

This one is for all chicken curry lovers. The recipe is quite different from what the name suggests, its one of the most popular north indian chicken dish. This is the traditional recipe therefore requires a little extra effort but its definitely worth the time spent. 

Serves : 2

Cooking time : 1 hour

INGREDIENTS:

250 gms Chicken (Boneless Or With Bone)

For the Marinade:

5 tsp yoghurt
1 tsp oil (can use any type of cooking oil)
1 tsp grated ginger
2 -3 cloves of chopped garlic
1 whole red chilly
4 black peppercorns
1 stick of cinnamon
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
2 cloves 

Salt to taste

For Curry:

2 tbsp Butter
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 green chilly sliced
1/2 tsp Red chilly powder

1/2 tsp coriander powder
1/4 tsp green cardamom powder
6 large tomato
2 tbsp tomato puree
3 tbsp cream
1/4 tsp garam masala
1 tsp dry fenugreek leaves

Sugar a pinch
Salt to taste
Cashewnut paste 1 tbsp (Optional)

Method for making Butter Chicken:

• In a pan dry roast red chilly, peppercorn, cinnamon, cumin, cloves, black & green cardamom. Now grind this to a powder. (You can use coffee grinder else use the powder form of all these spices, dry roast it for 1 min)
• In a bowl put rest of the ingredients under the marinade section and mix well. Now add chicken & mix again. Cover with cling film & leave it overnight or atleast for 3 hours in the fridge.
• Put the chicken in a preheated oven of 200 degrees and let it cook for 20 mins at 180 degrees. Make sure you turn the chicken after 10 mins so that its cooked from both sides.
• Blanch, peel and puree the tomatoes. Keep aside.
• For the curry heat the pan and add butter and immediately add the ginger & garlic paste.
• Now add the sliced green chilly. Also add red chilly powder & coriander powder and cardamom powder saute for 30 seconds.
• Add the pureed tomato and cook on high flame for 10 mins or till the gravy leaves the side.
• Now add the tomato puree, a pinch of sugar & salt and cook for 5 minutes.
• Add the roasted chicken pieces and mix well. Cover the pan and cook on a slow flame for 10 mins.
• Add the cashewnut paste, cook for further 2 mins on slow flame & then add cream and stir well. Cook for another 2 minutes.
• Now add the garam masala and crushed fenugreek leaves. Mix well.
• Transfer the chicken to a serving bowl and garnish with chopped coriander leaves and swirls of cream.
• Authentic North Indian punjabi butter chicken is ready to be served with roti, naan or rice.

Tip :

For the classic smoky effect in your chicken curry, transfer the chicken in a bowl, cover with aluminium foil and pierce it a few times. Using a tong burn a small piece of coal on gas and place it on the foil. Cover immediately with a lid. Place it in the oven for 30 mins at 120 degrees. Remove the foil and be careful when you dispose the coal.  Garnish & Serve Hot.

For a healthier version you can substitute cream with 1 cup of milk (room temperature).

MATAR ALOO CURRY

INGREDIENTS

Preparation Time 25 mins 

Serves 2

MATAR ALOO CURRY

Potatoes 2(medium size)
Peas 100 gms
Tomato 1 (Grind it to a paste)
Onion 1 (Grind it to a paste)
Green Chilly 1 Chopped
Cumin Seeds 1 tsp
Ginger Grated 1 tsp
Garlic Chopped 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil / Ghee 1 tsp
Water 1 Cup
Salt to taste
Fresh Corriander For Garnish

METHOD

Peel the skin of the potatoes and dice them. In a pan add the oil, when it is heated add Cumin, let it crackle. Then add the paste of 1 onion, ginger, garlic and green chilly, saute it for 3 mins.

Now add the tomato paste and saute for another 3 to 4 mins.Turn the heat to the minimum and add red chilly turmeric and coriander powder saute it and add the potatoes and peas.

After a minute add the water, salt and garam masala, increase the heat to full flame and  close the pressure cooker.

Allow 1 whistle and then simmer for 5 minutes. Close the heat and allow the steam to release.  Garnish and Serve it hot with Chapati, Poori or  Boiled Rice.

MATAR KULCHA

The following recipe is very popular in India and a good substitute for choley. The white chickpeas called Matar can be sourced from any Indian / Asian store.

Preparation Time 35 to 40 mins

Serves 2 

INGREDIENTS

MATAR 

Matar (white chickpeas) 1 cup 

Water 4 cups

Bay leaf 1

Salt 1 tsp

Black Salt 1/2 tsp

Roasted Cumin (Jeera)  Powder 1/2 tsp

Red Chilly Powder 1/2 tsp

Coriander Powder 1/2 tsp

Chaat Masala (I used Shan) 1 tsp

Lemon Juice 1 tbsp

Imli Powder 1 tsp (Optional ) 

FOR THE GARNISH:

Chopped Onion 1 (medium size)

Chopped Tomato 1 (medium size)

Green Chilly 1 (Finely Chopped)

Chopped Coriander 1 tbsp

Grated or Julienne Ginger 1tbsp

Roasted Cumin Seeds a pinch

Green Chutney 2 tbsp (Optional ) 

METHOD

1. Soak the white chickpeas overnight or at least for 6 hours. Wash thoroughly and drain the water. In a pressure cooker, Add the chickpeas, Salt and Bay leaf. Close the lid and Leave it on full flame for 5 minutes, then simmer for another 15 - 20 minutes.
2. Let it stand for 15 minutes for the steam to escape, check if the matar is soft , remove the bay leaf and slow cook till the water is evaporated. Now close the gas and add the rest of the ingredients and mix well. 
3. Add all the ingredients for garnishing and eat hot with Kulche or Naan.