CHEF'S CHOICE

For marination Paneer- 300g capsicum- 1 onion-1 hung curd- 6 tbsp kashmmiri red chilli paste- 3 tsp black salt- 1tsp jeera powder-1 tsp garam masala-1 tsp kasoori methi- 1 tsp mustard oil- 1 tbsp For gravy onion- 2 tomato- 2  butter- 2 tbsp garlic chopped- 1 tsp ginger and garlic paste- 2 tsp garam masala - 1 tsp turmeric powder- 1/2 tsp jeera powder- 1 tsp corriander- 1 tsp fresh cream - 1 tbsp kasoori methi- 1 tsp salt- to taste For paneer tikka cut paneer, capsicum and onion into dice and add ginger and paste. keep aside in a bowl add hung curd, kashmiri red chilli powder, garam masala, jeera powder, black salt, mustard oil and kasoori methi. mix it well. mix onion, capsicum and paneer with the above marinate and refrigerate for 30mins. skewer the paneer, capsicum and onion alternatively. cook in the oven for 8 mins at 180c. alternatively cook it on tandoor. For Gravy Heat oil in a pan add onion cubes and cook till golden colour. then add tomato cubes, cashewnut and ...

  Paneer - 500g capsicum-1 red bell pepper- 1 Onion cubes- 1 large Hung Curd- 150g Kashmiri red chilli paste- 1.5 tsp Garam masala-1 tsp Jeera powder-1 tsp Black salt- 1 tsp Mustard oil-1 tbsp Kasoori methi-1 tsp Chat masala-1 tsp Cut paneer in 2inch cubes. cut capsicum and red bell pepper into cubes slitly bigger than paneer Marinate paneer with ginger and garlic paste In a bowl add hung curd, kashmiri red chilli paste, garam masala, jeera powder, black salt, chat masala, mustard oil and kasoori methi whisk it well.  then mix paneer, capsicum and red bell pepper in the marination. coat it nicely. skewer the paneer and cook it in a oven for 8-10 mins at 180c serve hot with mint chutney

  Black dal 200g Rajma- 50g Butter- 3/4 cup Tomato- 1.5 cup Ginger and garlic paste- 2 tsp salt- to taste Kashmiri red chilli powder- 2tsp Kasoori methi-1 tsp fresh cream- 1/2 tbsp Soak whole black urad dal and rajma for 4-5 hr. Drain the water. Boil dal and rajma with 3 cup of water with salt, kashmiri red chilli powder, butter and ginger & garlic paste.  Simmer it it dal becomes soft Heat butter in a pan add ginger & garlic paste, kashmiri red chilli powder and garam masala.  Add tomato puree  and cook fat float on the surface.     Now add boiled dal. bring it to boil (add water if the mixture is too thick) and then add butter. Add fresh cream and kasoori methi. mix it well. switch off the flame Garnish with fresh cream and coriander sprig.

  Milk- 2 litre Orange segment saffron lemon juice- 1 tsp Sugar Almong- 10-15 Pistachio-10- 15 Soak saffron in 2 tsp of milk and keep aside. Boil half of the milk. As it comes to boil add lemon juice to curdle the milk. Drain the whey. Pass it through flowing water Tie chenna in a muslin cloth  till its temperautre cook down. Boil remaining milk and simmer it till reduce to half. Add sugar stir it to mix well. Then add mash chenna to the milk and simmer for 2-3 mins  add slivered almond, pistachio and soaked saffron. switched off the flame. cool it down completely and add orange segment. mix well. Refrigrate for 1hr and 30 min. serve chilled

Baby potato- 200g onion- 2 large tomato- 3 medium Ginger and paste- 2 tsp bay leaf- 1 clove- 3 green cardaomom- 2 black cardamom- 1 garam masala powder- 1/2 tsp Kashmiri red chilli- 1 tsp salt- to taste wash and peel baby  potato. puncher the potato with fork Boil the baby potato with turmeric and salt. boil till 80% done. Heat mustard oil in a pan and deep fry potato till golden colour. Heat mustard oil in a separate pan add jeera, whole garam masala, chopped garlic, chopped green chilli and slice onion. cook till onion get golden brown. Add ginger and garlic paste. mix it well and then add chopped tomato. Then add kashmiri red chilli powder. cook till oil float on the surface  now keep it aside to lower down its temperature. Then grind it to make a paste. Again heat mustard oil in a pan add jeera, ginger and paste, turmeric powder, kashmiri red chilli powder and garam masala powder. Then add tomato and onion paste and add little water . cook till oil ...