Paneer Raita - made in August 2010

What did I use:
2 3/4 cups paneer, cubed
Lettuce leaves

Zeera Powder
2 tbsp cream cheese
2 tbsp garlic croutons
2/3 cup plain yogurt
1/4 tsp garlic paste
Salt to taste

Method:
Grate the paneer very well and add yogurt to it.

Mix these two very well in the mixer grinder.

Add cheese, garlic and salt together till smooth and pour it into the mix.
Serve topped with paneer croutons and lettuce and pinch of zeera powder in each bowl.

Egg Omlet made in September 2010

Mutton Babdi Haandi - made on 6th August 2011

What did I use: 

500kg Mutton

100gm White Curd

50gm Red Curd

1 tsp Pepper 

1tsp Cinnamon and Elichi

4 Red Chili

1 Cup Onion Extract

2 tbsp Ground Garlic

3 tbsp Ghee

3 tbsp Refine Oil

2tsp Coriander Powder

Salt to taste

How did I cook:

Marinade the mutton with these two curds, coriander powder, oinion, garlic and salt and keep it in fridge for 2 hours.

Then boil this marinate mutton in a pressure cooker for 30 minutes.

Then pour oil and ghee into a wok and bring it to boil.

Add cinnamon, elichi and pepper and cook for 2/3 minutes.

Then add boiled mutton to it and also add chillis.

Then cook it for 20 minutes.

Serve it with Pulao.

Mutton with poppy seed made on 10th July 2011

Chili Chicken - made on 31st July 2011

What did I use:

½ Kg Boneless Chicken (small pieces)

2 tbsp Soya Sauce

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

3 Green Onion Chopped

1 capsicum

1 tsp Garlic Paste

1 Egg

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken broth (or water)

1 tbsp Oil

Salt to taste

Oil to fry

How did I cook:

Cut the boneless chicken pieces into 1 inch pcs.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the mixture for about 30 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok, heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Then add onion and capsicum and cook for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

N.B.: Chinese chili chicken goes well with steamed / boiled rice.