Month: September 2018

Italy in a pocket (Paneer Tikka stuffed with plum and Italian herbs)

Nandini BhushanLeave a comment

Paneer Tikka stuffed with plum and Italian herbs

Paneer Tikka is one of the most amazing delicacy in the Indian vegetarian platter. I personally enjoy paneer tikka and thought of combining two of my favourite cuisine —– Indian and Italian to create something new and innovative. And the result was a joyful fusion of vibrant red— coloured paneer tikka stuffed with Italian green basil, olive, oregano, cheese along with plum. Once these flavour amalgamates with each other, it results in fusion food that combines the best elements of different culinary traditions. Italians like lndians prefer to use fresh and flavourful ingredients that elevates the taste of the food. Since I have personally tried it, I assure my blog readers that the aroma and flavour of paneer tikka stuffed with plum and Italian herbs will definitely bring joy to your family and friend. Feel free to make your own choice of stuffing that suits your palate.

 

Ingredients

  • Paneer(cottage cheese)  250 gms
  • Hung curd 150 gms
  • Ginger paste 1tsp
  • Garlic paste 1tsp
  • Red chilli powder 1tsp
  • Kasauri methi 1tsp
  • Turmeric powder a pinch
  • Kashmiri red chilli powder 2 tsp
  • Salt as per taste
  • Oil 2 tsp
  • Chaat masala 1 Tsp
  • Garam masala powder ¼ Tsp
  • For the stuffing
  • Plum ½ thinly diced
  • Cheese 4 tsp grated
  • Olive 2 diced
  • Chilli flakes 1 Tsp
  • Oregano ½ Tsp
  • Basil leaves 3 to 4

 

Step 1:

Cut paneer into cubes with 2 inch thickness.slit it horizontally almost making it like a pocket so that it ca be stuffed to perfection.

1_Italy_in_Pocket

 

Step 2

Combine together plum,olive,basil,cheese,oregano along with chilli flakes.

2_Italy_in_Pocket

 

Step 3

Place the Italian flavoured mixture in the slit or pocket of the paneer slice. Keep it aside.

3_Italy_in_pocket

 

Step 4

In a separate bowl whisk together  hung curd along with oil and rest of the masala.

4_Italy_in_Pocket

 

Step 5

coat the stuffed paneer cubes with the marinade. Keep it aside and let it marinate for at least an hour.

5_Italy_in_pocket

 

Step 6

Preheat the airfryer at 200 degree Celsius. Arrange the paneer cubes and brush it with oil or butter

 

6_Italy_in_pocket

 

Step 7

Air fry for almost 10 to 12 minutes or till done.

7_Italy_in_pocket

 

Step 8

Serve it with chutney or sauce of your choice

8_Italy_inPocket

 

Tip :

Use firm paneer and not crumbly for the perfect paneer pocket

chicken with cashew and almond

Kaju Badam Murg (Chicken with Cashew and Almond)

Nandini BhushanLeave a comment

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded  almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

  • Chicken   1 kg
  • Onion 3 thinly sliced
  • Ginger paste 1 tsp
  • Garlic paste 1 Tsp
  • Cashew nut ¾ cup
  • Almonds 12 to 14
  • Curd ½ cup
  • Red chilli powder 2 tsp
  • Salt as per taste
  • Oil 4 tsp
  • Whole garam masala
  • Cinnamon stick 1
  • Peppercorn 5 to 6
  • Green cardamom 2
  • Black cardamom 1

    Pictorial step by step recipe of kaju Badam murg

Kaju Badam Murg_1

Step 1: Thinly slice the onion.

 

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Step 2: Deep fry the onion slice till it turns golden brown

 

Kaju Badam Murg_3

Step 3: Once done take it out in an absorbent paper and keep it aside

 

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Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

 

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Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

 

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Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned  cashew and almonds, red chilli powder and salt

 

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Step 7: Mix it all together and keep it aside for at least half an hour .

 

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step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

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step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

 

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Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan

 

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Step 11: Dish out the chicken in the serving platter and relish the kaju Badam chicken with roti or paratha.

Tip: Add half cup of milk along with 2 tsp of kasuri methi for velvety texture and richness.