Paneer Mushroom Masala

Ingredients: Serves 4
Paneer - 200 grams Diced into to 1 inch Pieces
Mushroom - 10 no's each cut into 4 pieces
Green Pepper - 100 grams cut into medium pieces
Corn Oil - 5 tbsp 
Oil - 1 big red onion, chopped very fine
Tomato - 2 big tomatoes 
Green Chilli - 4 no's chopped fine
Coriander leaves - For Garnishing
Kasoor Methi - For Garnishing 
Ginger Garlic Paste - 1 and half tbsp
Turmeric Powder - 1/4 tbsp
Red Chilli Powder - 2 tbsp
Coriander Powder - 1 tbsp
Cumin Powder - 1/2 tbsp
Garam Masala - 1/4 tbsp
Butter - 1 tbsp
Fresh/Whipping Cream - 1/2 cup
Salt - As per taste

Procedure:
1. Heat Oil, add ginger garlic paste, Onions, Green pepper, Green Chillies and a pinch of salt. Fry till the onions turn golden brown.
2. Add whole tomatoes to boiling water and cook till the tomatoes are soft. Remove the tomatoes and allow it to cool, peel the skin of the tomatoes and crush it to make a Puree of Tomato.
3. Add turmeric, coriander, cumin, red chill powder to the fried ingredients. Fry it for 2-3 minutes
4. Add Tomato puree to this mixture and cook for 10 minutes on high flame, add a little bit of water.
5. Add mushroom, Paneer and Fresh/whipping cream to this mixture and cook for 15-20 minutes on low flame. Add salt for taste.
6. Sprinkle Garam masala and add Butter.
7. Garnish it with Coriander and Kasoori Methi
8. Serve with Ghee Rice or Jeera Rice, even phulkas/naan's go good.

SPICY LAMB CURRY BENGALI STYLE

Serves 4
1/2 KG Lamb Leg cut into medium pieces
2 medium Potatoes peeled and cut into 4 
2 tbsp of Corn or Vegetable Oil

Marinade
2 tbsp of Turmeric Powder
3 tbsp of Red Chilli Powder
2 tbsp of Coriander Powder
2 tbsp of Cumin Powder
1/2 tbsp of Salt
1 tbsp of Sugar
2 tbsp of Corn or Mustard Oil
2 bay leaves cut into pieces
5 medium green chillies
3 medium onions
10 garlic cloves crushed
1/2 inch of fresh ginger crushed
4 medium tomatoes cut into pieces

Procedure
Step 1: Mix the marinade in a big bowl
Step 2: Wash the Lamb Pieces
Step 3: Mix the marinade ingredients and the Lamb Pieces 
Step 4: Refrigerate for 24 hours or keep it outside for 3-4 hours
Step 5: Heat 2 tbsp of oil in a pressure cooker
Step 6: Add the Potatoes to the pressure cooker and fry it for 2 minutes 
Step 7: Now add the marinated lamb pieces to the pressure cooker
Step 8: Add 1 and half cups of water
Step 9: It takes around 12-15 whistles or cook till the meat is soft
Step 10: Add chopped coriander hand a pinch of Garam Masala if needed
Step 11: Serve with Phulka's or Naan 

26th Birthday

26th Birthday turned out to be one of the most memorable birthday celebration of my life. So many wishes from people around the world, (thanks to gmail/orkut/FB) midnight birthday bumps from adi, abhi, nadeem, pavan & himanshu.... purni ka wishes, lunch treat from aziz, night get together at my place... everything was so wonderful.I never expected that this would be my last birthday as a bachelor, thanks to all friends who made the day so beautiful.



12 midnight and I had unexpected friends knocking my door. Nadeem, Pavan and Himanshu from Brairwood came just to wish me and give some birthday bumps in a freezing cold of -5'C. Abhishek and Aditya (my roommates) already bought strawberry vanilla cake (my fav) from Dominick's. Cut the cake at around 12:10, ek dum mast cake tha, everyone didnt leave a chance to give a cake facial and 26 birthday bumps.





Day at office was unusual with Aziz giving a box of choclate and took me along with Karan and Rajee (client) for lunch at the himalayas a Indo Nepalise restaurant. Later decided ki need to have party in the evening at home, left early at 4pm to home and cooked Veg biryani and chicken tandoori. Bought Panner Tikka masala and naan from Indian restaurant. Invited around 15 of my friends for the party. It was an awesome party, it was -3 outside and everyone took me out (lake side) and then opened the champagne bottle and poured half the champagne on me and again lots of birthday bumps :( I had to take a bath again as I was totally wet with liquor. And then as usual gappe shappe about me being committed and then question and answer session related to me and purni continued for a while, thank god Binoj was there who had lots of stories to tell about his shaadi proposals, so some how i escaped from the torture. Best thing was i got a Gift card as a gift from aditya and abhi, Guitar for PS3 from krishan and pradnya, Confrontation War game from Briarwood folks. After few rounds of liquor few guys had food and left, but as usual me senthil adi binoj and abhi ended up playing poker for a while. All in all it was perfect Birthday bash, only person whom I was missing a lot was Purni.

Aloo Gobi

Aloo Gobi
4 Servings

Oil: 1/4 Cup (10 T-Spoon)
Onion: 1 Big or 2 Small
Green Chillies: 8
Turmeric Powder: 2 T-Spoon
Garam Masala: 2 T-Spoon
Red Chilli Powder: 1 T-Spoon
Salt: 1 T-Spoon (as per taste)
Cumin(Jeera): 1 T-Spoon
Tomatoes: 1 big or 2 Small finely chopped
Coriander with Stem: 1 Whole Bunch
Ginger Paste: 1 T-Spoon
Garlic Paste: 1 T-Spoon
Aloo: 4 medium chopped inot cubes
Gobi: 1 whole medium size, chopped into medium pieces

Step 1: Heat Oil, fry Jerra and vertically finely chopped onions till its light brown
Step2: Add turmeric Powder, salt, mix well and fry for 2 mins
Step 3: Add Ginger and garlic paste, mix well and fry for 2 mins
Step 4: Add Green Chillis, finely chopped corinader stem, mix well fry for 2 mins
Step 5: Add finely chopped tomatoes and fry for 2 mins
Step 6: Add 1/4 cup of water
Step 7: Add Aloo and Gobi, mix well and fry for 10 mins
Step 8: Now add Red chilli and garam masala powder, mix well cook till aloo is soft (apprx 10 mins)
Step 9: Add chopped coriander leaves, serve hot with Naan, Chapati or Phulka

Spicy Chicken Sukha

Spicy Chicken Sukha ( Kori Aajadina )
4 Servings

Chicken : 1 KG (no boneless please)
Chilli Powder: 2 T-Spoon
Coriander powder: 1/2 T-Spoon
Lemon: 1 Lime ( 1/4th cup lime juice seedless)
Salt: 1 T-Spoon (as per taste)
Turmeric Powdeer: 2 T-Spoon
Garlic: 3 T-spoon( finely chooped)
Garlic: 10 cloves(finely chopped)
Red Chilli: 15 whole (to make extreme spicy use 20)
Fenugreek or Methi Seeds: 1 T-Spoon
Coriander Seeds: 3 T-Spoon
Cinnamon: 2
Cardamon: 2 small pieces
Pepper Corn: 5 or 3/4 spoon of pepper powder
Jeera: 1 T-Spoon
Coconut Grated: 1 full cup for medium spicy (3/4th cup for more spicy)
Coconut Oil: 8 T-Spoon (Typical Manglorean use coconut oil if else replace with sunflower oil)
Onion: 2 medium sized

Step 1: Cut chicken into medium pieces (Dont use Boneless chicken)
Step 2: Mix Chiili powder, Lime, Salt, coriander, 1 spoon of turmeric
Step3: Marinate Chicken pieces with above mixture for an hour minimum
Step 3: Heat 4 T-Spoon, fry 1/2 onion chopped vertically fine, Garlic, Garlic, Red Chilli,Fenugreek or Methi Seeds,Coriander Seeds, Cinnamon,Cardamon,Pepper Corn, Jeera for 20 minutes on medium flame
Step 4: Cool it for 5 mins
Step 5: Grind the mixture along with ginger and a T-spoon of turmeric for 5 mins with 1/4 cup of water
Step 6: Add 1 cup of grated coconut and grind for 2 mins
Step 7: Remove 3/4 of the grinded mixture and keep it aside( this mixture is lightly grinded)
Step 8: Add 1/4 of water to remaing 1/4th and grind till its fine paste
Step 9: Heat 4 Tspoon of oil, add remaining 1and half onions vertically finely chopped, till light brown
Step 10:Add the marinated chicken and fry in high falme for 5 mins
Step 11: Add the lightly grinded mixture to the chicken and fry for 10 mins on high flame
Step 12: Add the grinded mixture now and cook on low falme for 10 mins
Step 13: Serve with Phulka's, naan or chapati