Mushroom Tikka / Kebabs

Mushroom Tikka / Kebabs 

Mushroom Tikka Kebab is extremely delicious kebab and super easy to make it at home here is the recipe ....

Ingredients

200 gms Button   Mushroom

1 Medium Red Bell Pepper

1 Medium Yellow Bell Pepper

1 medium Onion

2 Tablespoon Curd

1 Teaspoon Ginger & Garlic PasTe

1 Tablespoon Besan

3 teaspoon kashmiri red chili powder
1 teaspoon Jeera powder

1 teaspoon Garm Masala

1 Tablespoon of Tandoori masala( optional)

1/2 Teaspoon Chat masala

1 Tablespoon Oil
Salt to taste 

Method

Firstly cut the bell peppers Onions into cubes. and  clean the mushroom with water & keep it a side

marinade
in a large bowl, take curd and whisk it to smooth now add ginger&garlic paste , besan and all species and salt mix it well with curd.. Now add mushroom  bell pepper and onions in it and  mix it well  ,  And marinate it for at least 2 hours.

Preheat the oven or Microwave for 10 minutes

Arrange the kebabs in kebab sticks one by one mushroom , bell pepper , onions alternately

Now place kebabs on the microwave safe tawa ( brush the tawa with oil ) and gill it for 10 to 15 minutes on microwave  Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice. 

KAJU BUTTER MASALA RESTAURANT STYLE

KAJU BUTTER MASALA

200 grams kaju / cashew
1 tablespoon cashew powder
1/2 teaspoon  onion paste
2 cup boiled  tomatoes
1 teaspoon ginger garlic paste
1 bay leaf
1/2 cup fresh cream
1 teaspoon garam masala powder
1 tablespoon kashmiri chilli powder
2 tablespoon butter
Salt to taste
1 tablespoon chopped coriander

Method

In a pan  heat 1 tablespoon of  butter/ ghee/ oil add cashew stir it and saute the cashews till they become golden. remove them in a plate and keep aside.

now in a same pan Heat a 1 tablespoon butter/oil  add add 1 tej patta/ bay leaf and saute for a few seconds then add onion and ginger garlic paste saute it

until aromatic, onions gets soft and light brown  in colour . now add  the cashew powder and gave a good stir to it

mean while make a puree of tomatoes in a blender jar blend tell it become smooth paste
stir cashew and onion paste so that it cooks uniformly, stir till the color of the cashew powder changes to a  light golden brown and now add the tomato

puree mix it well saute the tomato puree for aroun 4-5 minutes on a low to medium flame after that add kashmiri chilli powder , saute it for a second add

gram masala powder,salt mix well and 1/2cup or little less water and bring it to boil switch off the flame and add cream give a good mix to it now add cashew

and mix gently garnish it with cream and chopped coriander
.enjoy with rumali roti /naan /or any other Indian flat bread / rice Kritika's cuisine..

restaurant style masala bhindi

Restaurant style Masala bhindi

Ingredients

Bindi / okra200grams diced
Onion finely chopped 2 medium
Tomato chopped 2 -3 medium
Ginger garlic paste 1 teaspoon
Garam masala powder 1teaspoon
Kashmiri chili powder 2teaspoon (or according to ur taste )
 Turmeric powder /haldi 1/2teaspoon
Coriander powder 1 teaspoon
Oil 2 -3tablespoon & to deep fry bhindi /okra
salt as per taste
Green coriander leave chopped for garnishing
Method
Wash bhindi / okra in water & wipe with a kitchen towel now diced into 1 or 2 inches pieces. Heat a oil in a pan and deep fry or shallow fry the bhindi / okra fry till they are completely cooked. And keep it aside .

Heat 1 table spoon in a pan add ginger-garlic paste, and onions chopped .

Saute until aromatic, onions gets soft and golden in colour

 add tomato cook it for 5 minutes or until tomato leave the oil.

 add turmeric, coriander powder, chilli powder , gram masala stir it for 2 min

,add bhindi / okra &salt mix it well .. (if masala is dry then you can add 1/4 cup of water to it) . Cook on low flame for 5 min minutes. Garnish it with coriander ready to serve Kritika's cuisine..

Hara bhara kabab is a popular tasty treat in Indian restaurants.

Hara bhara kabab is a popular tasty treat in Indian restaurants.

1cups spinach
2 medium size potatoes boiled
1 cup peas
1 cup grated paneer
1 teaspoon chaat masala powder
1 teaspoon gram masala
2 teaspoon ginger-green chili paste
3 tablespoon besan (dry roasted)
salt as required

Method

Blanch the spinach . drain and keep them in a cold water. finely chop the spinach and keep aside.
boil the peas. mash them .
 in a bowl take the chopped spinach. Mashed potatoes add the peas ,green-chili paste chaat masala garam masala , salt, besan mix all ingredients well and make a dough

 , now shape into round patties

 and heat a oil in a pan to shallow fry the kababs till golden brown.

serve hara bhara kabab hot with pudina chutney .Kritika's cuisine..

Shahi Paneer Restaurant Style

Shahi Paneer

200 grams paneer
1 cup chopped onion
2 cup chopped tomato
1 teaspoon ginger garlic paste
1 bay leaf
1/2 cup fresh cream
1teaspoon garam masala powder
1 tablespoon kashmiri chilli powder
A pinch of turmeric powder
10- 12 cashew
Salt to taste

Method

Heat a 1 tablespoon oil in a pan add onion saute it add ginger garlic paste until aromatic, onions gets soft and transparent in colour

, add tomato cook for 2 min until the tomato get pulpy

,now add cashew and mix well switch off the flame , let it cool down for 10 -15 min then grind this mix and make a paste

.in same pan heat 1 teaspoon oil add bay leaf , turmeric powder, kashmiri chilli powder , saute it for a second add onion tomato mix saute it for 2 min add gram masala powder,

salt mix well and 1/2cup or little less water and bring it to boil switch off the flame and add cream give a good mix to it now add paneer cubes mix gently garnish it with cream and chopped coriander

.enjoy with rumali roti /naan /or any other Indian flat bread / rice Kritika's cuisine..

Restaurant Style Malai Kofta

Restaurant style Malai Kofta

Kofta
150 gram packet of gulab jamun mix
salt to taste
1/4teaspoon red chilli powder
Pinch of turmeric
Milk as required (to make dough)

Filling
1 potato - boiled,peeled and mashed
1/2 teaspoon red chilli powder
1 tablespoon cashew chopped
Pinch of turmeric
salt as per taste
1 tablespoon coriander leave chopped

Method
In a bowl mix the Gulab Jamun mix with salt red chilli powder , turmeric and add milk and make dough. Keep aside for 5 minutes.

In another bowl mix all the filling ingredients together.

 Form small balls (gulab jamun size) and add small filling inside each. Cover with the dough so it wont fly out in frying.

Fry the balls till golden brown and keep aside.

Gravy

1 cup chopped onion
2 cup chopped tomato
1 teaspoon ginger garlic paste
1 bay leaf
1/2 cup fresh cream
1teaspoon garam masala powder
1 tablespoon kashmiri chilli powder
A pinch of turmeric powder
10- 12 cashew
Salt to taste

Method

Heat a 1 tablespoon oil in a pan add onion saute it add ginger garlic paste until aromatic, onions gets soft and transparent in colour,

add tomato cook for 2 min until the tomato get pulpy ,now add cashew and mix well switch off the flame

, let it cool down for 10 -15 min then grind this mix and make a paste

 .in same pan heat 1 teaspoon oil add bay leaf , turmeric powder, kashmiri chilli powder , saute it for a second add onion tomato mix saute it for 2 min add gram masala powder, salt mix well and 1/2cup or little less water and bring it to boil switch off the flame and add cream give a good mix to it.

While serving , arrange the koftas in the serving bowl and pour the gravy over it.enjoy with rumali roti /naan /or any other Indian flat bread / rice Kritika's cuisine..

Dal makhani

Restaurant style Dal Makhani

1 1/2 cup whole urad dal (whole black lentils )
1 cup red rajma (Kidney beans)
2 tablespoons chana dal (gram dal )
1 teaspoon ginger garlic paste
1 cup  onion chopped
1 cup tomato puree
1 Bay leaf
1/2 teaspoon haldi (turmeric)
salt to taste
1/4 teaspoon garam masala
1/4 cup fresh cream
2 tablespoons ghee ( clarified butter)
1/2 teaspoon jeera(cumin seed )
1/4 teaspoon lal Mirch powder (red chili powder )



Method

Soak rajma and urad dal ( lentils and kidney beans) overnight or atleast for six hrs ,After soaking, dal will be about two and a half times the volume .

rinse them well in cold water,place dal in a pressure cooker with 5cups of water and turmeric chilli powder , G&G paste &salt  for 3-4 whistles or cook until cooked, almost mushy. Lightly mash the kidney beans and dal .

heat a pan add ghee , jeera,bay leaf, and onions chopped .

Saute until aromatic, onions gets soft ,  stir it about a min now add tomato puree cook for 2min

Add and garam masala.

 add dal and rajma mix reduce the heat to simmer, add close the lid and slow for 5min

 Add fresh cream and green coriander.

Dal makhani is ready to server enjoy with naan , rice ,or any other indian flatbread .