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Tandoori Chicken Air Fryer Quick Recipe

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Crunchy outside, soft and delicious inside.
I started making this for my nephew who always likes to eat Chicken anything not vegetarian. He likes it a lot so became a weekly lunch meal for him now. Quick to make. To be honest, I was not admired of air fryers when my friend gifted me until I started to use them for chicken recipes. I feel it is like baking but with a powerful whirlwind mechanism.
I haven’t posted for a while and thought I will. I have always been on and off. I guess it is just me. Also, I can’t promise I will be consistent looking at my history. Anyways for now or for today, I am here to post this. ALL I HAVE IS NOW.

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So, here is the recipe, I use a brand called “AACHI” chicken 65 masala but you can any brand or use the comibination of chili powder, coriander powder, fennel powder, cumin powder and turmeric powder.

…………………Life is beautiful…………………..

How to do Tandoori chicken Air fryer Video:


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Tandoori Chicken Air Fryer Quick Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1.Chicken drumsticks - 6
  • 2. Salt - 1 tbsp
  • 3. Yogurt - 3 tbsp
  • 4. Aachi chicken 65 masala - 2.5 tbsp
  • (or)
  • Chilli powder - 2 tsp
  • Cumin Powder - 1 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Fennel powder - ¼ tsp
  • 5. Garlic powder or garlic paste - ½ tbsp
  • 6. Lemon juice - 2 tbsp
  • 7. Oil - 1 tbsp
Instructions
  1. Wash chicken and remove skin if needed
  2. Slit chicken here and there. May be 3 times a piece.
  3. Add all ingredients in a bowl with chicken and massage the chicken well.
  4. Marinate for two hours or 30 minutes or overnight.
  5. Then place the marinated chicken on the air fryer tray,
  6. keep it in chicken setting (375 for 20 minutes).
  7. Open in after 10-11 minutes, turn the chicken the other side or shake the pan.
  8. Roast again for 7 minutes.
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chicken65

 

CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Chicken Kurma

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CHICKEN KURMA

Quick and easy coconut-based chicken curry! Darling and delicious I should say ☺. This dish is silky smooth, creamy, ultra-thick and is deep in flavour. It is a south Indian style Kurma made with coconut, chicken and green chillies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best to even with plain store-bought sandwich bread. Trust me, it is!
I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.
Covid-19 has changed many people life drastically. I think I am blessed that it did not make it any worse for me. However, all the time I have makes me think not even overthink on my life and life decisions. Makes me wonder on this life a lot. A lot of people are happy that they could spend time with their family and I miss that now a lot and my parents a lot. I know staying home safe lives. But I guess for a year meeting no one and following rules has made me little mad on things. I was positive for a year but now it is hitting me a big time. Whatever I will still hope things will get better. Hope is a good thing. It might be stormy now, but rain doesn’t last forever.

Chicken Kurma
Video recipe:

Popular Chicken recipes:
Chicken 65
Chicken Ghee Roast
Oven Roasted Chicken Drumsticks
Madras chicken roast in 30 minutes
Chicken Biryani

 

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Chicken Kurma
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Blend:
  • • Coconut – ½ cup
  • • Fennel seeds – 1 tbsp
  • • Cumin seeds – 2 tsp
  • • Pepper – 2 tsp
  • • Red chilli whole dried – 2
  • • Poppy seeds – 2 tsp
  • • Cashews – 1 tbsp
  • • Shallots – ¼ cup
  • Marinate:
  • • Chicken – 500 grams
  • • Salt – 1 tsp
  • • Ginger garlic paste – 2 tsp
  • • Red chilli powder – 2 tbsp
  • • Turmeric powder – 1 tsp
  • Curry:
  • • Oil – 2 tbsp
  • • Cardamom – 2
  • • Clove – 2
  • • Bay leaf – 1
  • • Cinnamon – 1 inch, broken.
  • • Cumin seeds – 1 tsp
  • • Onion – ¾ cup, chopped finely
  • • Green chillies – 2, chopped finely
  • • Tomatoes –3/4 cup, chopped finely
  • • Salt – 2 tsp
  • • Water – 1 cup
  • • Coriander leaves – 2 tsp, chopped finely.
Instructions
  1. Marinate chicken, salt, ginger garlic paste, red chilli powder and turmeric powder.
  2. Blend coconut, fennel seeds, cumin seeds, pepper, red chilli, poppy seeds, cashews and shallots. Blend it with ½ cup of water into a smooth paste.
  3. Heat oil in a pan and add spices (Cinnamon, clove, cardamom) and cumin seeds.
  4. Add onion, green chilies and salt. Saute well.
  5. Add tomatoes and sauté for a minute.
  6. Add the blended paste. Mix well.
  7. Add marinated chicken
  8. Add water. Simmer in low for 40 minutes. Check for salt and add if needed at this stage.
  9. Add chopped finely coriander leaves to garnish.
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Goat Vindaloo In Instant Pot

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A Classic Indian spicy thick curry made with goat meat in vinegar and spices!

This gravy is colourful, flavorful and it’s perfect with hot basmati rice or Indian bread like roti. I have always seen “lamb/goat vindaloo” in Indian restaurants. It is very famous here and I have seen my friends order this. So I wanted to post this recipe. The name looks complicated but super easy to prepare. You can use the slow cooker for this recipe or use a pressure cooker or Instant pot or even cook in the pan for a long time. You can always cook this vindaloo recipe with chicken, prawn, potatoes or fish.

People tend to cook more chicken or beef, a few people tend to get intimidated by it and think it involves a lot of hard work to cook goat. It is really easy and quick to make a goat.

Papa Earth

I prepared this goat vindaloo using Papa Earth goat, which was delivered right at my door. What’s so special about papa earth? They are free-range and ethically sourced meat and fish deliverer store and delivered in Ontario and Quebec. No need to go out on a road trip to buy these so this is convenient. I am happy to cook this for my friends and family, as they are always free-range, no added hormones or antibiotics. I customized this box (picture below) and they have a wide range of meat and fish including chicken, wild-caught fish or beef or bacon.

 

papaearth_meatdelivery

I made this shrimp curry using their wild caught shrimp 🙂 : https://www.instagram.com/p/CIzZAbPgjKI/?utm_source=ig_web_copy_link

Go ahead and try them: social links to make your life easier:

Facebook: https://www.facebook.com/PapaEarthBox/

Instagram: https://www.instagram.com/papaearthbox/

Twitter: https://twitter.com/papaearthbox 

Youtube: https://www.youtube.com/channel/UCX8KMBA19lyypX_yi0aYOnw?feature=emb_ch_name_ex

Other favorite Lamb/Goat recipes: Spicy Honey Garlic rack Of lamb, Lamb spinach curry/Saag gosht, Kadai Ghost/Lamb curry, Hyderabadi Lamb Biryani, Restaurant style lamb biryani, Lamb pepper curry roast, Mutton Sukka/goat curry, lamb shami kabab, mutton biryani

Goat_vindaloo

 

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Goat Vindaloo In Instant Pot
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Goat – 500 gms, cut into small pieces
  • • Dry red chillies – 10
  • • Vinegar – 3 tbsp
  • • Poppy seeds/khus khus – ½ tsp
  • • Black peppercorns – 8
  • • Cloves – 5
  • • Mint leaves - 2 tbsp
  • • Coriander leaves - 2 tbsp
  • • Turmeric powder – 1 tsp
  • • Cardamom pods - 3
  • • Green chillies -4
  • • Cumin seeds - 1 tsp
  • • Fennel seeds – 1 tsp
  • • Ginger – ¼ inch
  • • Garlic – 6
  • • Cinnamon – 1 inch
  • • Vegetable oil – 2 tbsp
  • • Fried Onions – 1 cup, Store bought
  • • Salt – to taste
  • • Coriander leaves – to Garnish
  • • Lemon lime – 1 tbsp juice
Instructions
  1. Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, Coriander leaves, mint, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.
  2. Blend these soaked spices with vinegar and oil also into a fine paste.
  3. Take your goat pieces into a bowl and add required amount of salt. Apply the blended paste to the goat pieces with fried onions and marinate for at least 2 hours or overnight.
  4. Close the lid and select 'Manual' or 'Pressure Cook' and cook for 35-45 minutes.
  5. I cooked the marinated lamb in an instant pot for 45 minutes but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
  6. Switch off. Wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.

  7. Garnish with coriander leaves and squeeze some lime on it.
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This is a sponsored post with papa earth. All ideas and opinions are my own.

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Turkey Pepperoni Pizza Cups

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Turkey_Pepperoni_Pizza_Cups-4Individual convenient cheesy turkey cups for rushed mornings or snacks! Savoury turkey, pizza sauce, herbs, eggs and cheese, these pizza cups are utterly delicious and moist!

You can use any type of flour you prefer, such as corn flour or wheat flour for this recipe. You can also use your favourite cheese like Gouda, Cheddar, Swiss or Parmesan.  I made these on a Sunday and they lasted  a week for breakfasts. These are perfect for a quick breakfast or a light afternoon snack. If you are feeding a crowd in the future, this recipe is so quick and easy to make!

Being in the Holiday Month, Turkey is a great option the whole family will love.  Turkey easily fits into go-to recipes like burgers, and meatballs, etc. I love exploring different ways to cook turkey like roasting, frying or cooking in the instant pot, which has been my favourite method so far.

The kids will love this twist on pizza night!! These cups are also great to serve alongside soup, pasta, as an alternative to biscuits, or as a slightly indulgent side for a salad supper.

Other favourite Turkey Recipes:

Turkey Kurma                                  Pulled Turkey Naan Pizza

Turkey Gumbo                                       Peanut Butter Turkey

Turkey Tikka Masala                              Honey Garlic Turkey

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Turkey Pepperoni Pizza Cups
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • • 1½ cups plain all-purpose flour
  • • 2 tsp baking powder
  • • 2 tsp salt
  • • 1½ cups milk
  • • 1 Tbsp chopped basil leaves
  • • 1 Tbsp chopped jalapeño (optional)
  • • 2 eggs
  • • 1 cup shredded mozzarella cheese
  • • ½ cup store-bought pizza sauce
  • • 1 cup Turkey Pepperoni, cut into small size slices
Instructions
  1. • Arrange a rack in the middle of the oven and preheat to 375°F. 190oC)
  2. Liberally grease your muffin pan with olive oil.
  3. • In a large bowl combine flour, baking powder and salt.
  4. • Next whisk in the milk, basil, jalepeno and eggs until combined.
  5. • Add about two tablespoons of batter to each muffin cup to fill it ¾ full. Add a layer of cheese followed by sauce, a few turkey pepperoni slices, then cheese again.
  6. •
  7. • Lastly, top with a few pepperonis. Repeat the process until you've filled all 12 muffin cups.
  8. • Bakefor , about 20-25 minutes, until lightly browned and puffed. Enjoy immediately!
  9. Top each pizza cupcake with as much additional cheese and pepperoni as you'd like to fancy it!
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Madras chicken roast in 30 minutes!

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Chicken Roast in 30 minutesTender juicy pieces of chicken marinated and roasted with spices to perfection.

Unfortunately I deleted all my step-by-step pictures for this recipe. However, the final product came like a charm. So had to share it.

I am a vegetarian and I cook meat only for my friends and family. So, when I cook recipes like this and if they say this is good I save it for the next time to take picture. I wish I had a loved one to just taste recipes for me to suggest :). This has been loved every single time I made last three times so had to share the recipe.

Tops for this recipe:

  • I have used kashmiri red chillies for this recipe. You can use Byadagi chillies as well for this recipe.
  • I use a large skillet to prepare the dish. And place the chicken pieces in one layer. This ensures uniform heating and cooking.

chicken ghee roast

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Madras chicken roast Suki’s Style!!!
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Roast & grind:
  • • Coriander seeds – 1 tbsp
  • • Cumin seeds – 1 tbsp
  • • Fennel Seeds – 1.5 tsp
  • • Dry kashmiri red chilli – 8
  • • Pepper – 1.5 tsp
  • • Garlic – 7 cloves
  • • Ginger – 1 inch
  • Chicken Marination:
  • • Chicken - 400 gms cut into bite size pieces, no skin
  • • Yogurt – ½ cup
  • • Salt – 1.5 tbsp
  • • Turmeric powder – ¼ tsp
  • Chicken Roast Gravy
  • • Ghee (clarified butter) – 2.5 tbsp
  • • Oil – 1 tbsp
  • • Curry leaves - 8
  • • Coriander leaves – 1 tbsp, chopped finely.
  • • Lemon juice – 1 tsp to garnish
Instructions
  1. Marinate the chicken with yogurt, salt and turmeric powder and set aside for 30 minutes
  2. Take a pan and add the marinated chicken and let it get cooked for 15 minutes. If you have leftover water from cooked chicken save it separate to add to masala.
  3. Take a pan, roast coriander seeds, cumin seeds, fennel seeds, dry red chilli, pepper, garlic and ginger for 3-5 minutes in medium heat. Blend into smooth paste.
  4. Add oil and ghee in the same pan, add curry leaves, add the blended paste, and leftover water from chicken if there and let it boil for a minute in medium heat and then add the boiled chicken and mix well.
  5. Let it roast for 5 minutes until it gets brown roasted here and there. Check for salt or add now.
  6. Garnish with lemon juice and chopped coriander leaves,
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Brinjal Salan/ Baby Eggplant Spicy curry

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Brinjal SalanIt’s a popular dish made with fried baby eggplant, peanut, sesame seeds and coconut. The curry goes well with biryani.

I came to know about this dish when I stayed in Hyderabad for few months. This dish really stood out to me, I say that because it’s been 10 years but I still remember this dish very much with other beautiful memories. It goes really well with hyderabadi biryani. It’s light spiced, creamy and tangy. It looks really simple and normal dish but it is bursting with flavors. This goes well with jeera rice, roti,naan or phulka.

This recipe was shared by my bestie and I shared in my instagram recently. Too many people wanted the recipe so here I am posting it. Recipe that I had to type to share with everyone and I made this with mushroom biryani.

Other salan recipes: Mirchi ka salan, Mushroom salan, Bhindi ka salan

Brinjal Salan

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Brinjal/Baby Eggplant Salan
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Nuts Paste:
  • • Peanuts – 1tbsp
  • • Grated coconut – 1 tbsp
  • • Sesame seeds – 1 tbsp
  • • Khus Khus/ poppy seeds/ kasa kasa – 1 tbsp
  • • Cloves – 3
  • • Cardamom – 3
  • • Cinnamon – 1 inch
  • • Chilli powder – 1 tsp
  • • Ginger garlic paste – 1 tbsp
  • Fry:
  • • Oil – 3 tbsp
  • • Star anise – 1 tsp
  • • Baby Eggplant – 8, sliced.
  • • Green chilly – 5, slit here and there
  • Curry:
  • • Oil – 1.5 tbsp
  • • Mustard seeds – ¼ tsp
  • • Fenugreek seeds – ¼ tsp
  • • Dried Red chilli – 2, broken.
  • • Cumin seeds – ¼ tsp
  • • Curry leaves – 7
  • • Onions – 1, sliced.
  • • Tomato – ½ , sliced
  • • Turmeric – 1 tsp
  • • Salt – 2 tsp
  • • Tamarind juice – 3 tbsp
  • • Coriander leaves – 1 tbsp,
Instructions
  1. Wash the eggplants, pat them dry and slit into 4 keeping the stem intact.
  2. Add oil to a pan and fry the slit baby eggplants. Keep it aside on a paper towel to soak extra oil. Add green chilli and fry them too. It might pop out or crackle a bit more so be careful. Fry for few seconds.
  3. Take a pan in medium heat, dry roast all the ingredients under ‘nuts paste’ in medium heat for 4 minutes. Once cooled down,grind to make a smooth paste with these roasted ingredients using ½ cup water.
  4. In the same pan, add the oil under ‘curry’.
  5. After the oil heats up, add mustard seeds. After the mustard seeds crackle, add fenugreek seeds, cumin seeds, dry red chillies and curry leaves and mix them well.
  6. Add sliced onions with 1 tsp of salt. Saute till the onions get brown.
  7. Add tomatoes and turmeric powder. Saute them for 2 minutes.
  8. Add the above paste and fry for 2 mins till oil oozes out.
  9. Add the tamarind juice and boil for 2 minutes with 1 tsp of salt.
  10. Add baby eggplant and green chilli with the fried oil (12 tsp) to it. Add ½ cup of water and let it simmer in medium – low heat for 2 minutes.
  11. Garnish with chopped coriander leaves.
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Brinjal Salan

TURKEY TIKKA MASALA

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Turkey_Tikka_Masalax

Signature Tikka masala made with yogurt marinated turkey smothered in an incredible spiced curry sauce. For curry lovers everywhere, it is truly worth making your curry from scratch at least once in your life.

Serving with hot basmati rice, Indian flatbreads like naan or even bread will taste awesome!

Tikka masala is one of the popular North Indian curries. This recipe can be prepared using turkey thighs or turkey breast. I marinated my turkey for 3 hours in the yogurt spice however you can marinate overnight. Some use food colour to make the curry to get a bright colour but I prefer using Kashmiri chilli powder only.

I have been collaborating this year with Canadian turkey farmers and have created a lot of crave-worthy turkey recipes.  Turkey is a lean option that’s great for meal planning and healthy eating. Turkey is a versatile protein and whether it is used in Indian, Mexican or other cuisines, it always tastes delicious!

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TURKEY TIKKA MASALA
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For Turkey Marinade:
  • • 400 Grams of Turkey breast
  • • 5 tbsp of Plain Greek Yogurt
  • • 1 tsp of chilli powder
  • • 1 tsp of Salt
  • For the Tikka masala:
  • • 2 tablespoons oil, divided
  • • 1 tsp of cumin seeds
  • • ½ tsp of coriander seeds
  • • ¼ tsp of black pepper
  • • 2 dry red chillies, broken
  • • 1 cup of white onion, finely chopped
  • • 1 cup of green bell pepper, diced
  • • 2 teaspoons grated ginger
  • • 4 cloves garlic, minced
  • • 2 green chillies, finely chopped
  • • 2 cups of tomato, finely chopped
  • • 2 tsp of Kashmiri chilli powder
  • • 1 tsp of garam masala powder
  • • ½ tsp of turmeric powder
  • • 1-teaspoon salt
  • • Cilantro, to garnish
Instructions
  1. Marinate the turkey with yogurt, salt and chilli powder from the “for turkey marinade” ingredients list. Marinate for 3 hours or even overnight.
  2. Roast the turkey in oil. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.
  3. Heat remaining canola oil over medium heat. Add cumin seeds, coriander seeds, black pepper, red chilli, the onions and cook for 5 minutes, until softened, stirring often.
  4. Add the grated ginger, minced garlic, green chilli, and salt. Let the spices cook until fragrant, about a minute.
  5. Add the chopped tomatoes, bell pepper, chilli powder, turmeric powder, garam masala powder to the pan with the spices and let everything cook for 4 minutes, stirring often.
  6. Reduce the heat to medium-low and let the sauce simmer for another 4 minutes until oil oozes. Add the turkey pieces to the pan and coat with sauce.
  7. Serve over cooked basmati rice and garnish with cilantro.
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DHABA STYLE KADAI PANEER

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dhaba kadai paneer restaurant style-3

Paneer cooked with onions, bell peppers, tomatoes and ginger garlic with a spicy masala known as ‘’Kadai masala’.  The main flavours of this dish come from the Kadai masala, which is dry roasted ground spices. I have tried making this dish with pre-ground spices and it just does not taste the same.

This curry is called Kadai Paneer because this dish is authentically prepared in a ‘Kadai’ (kadhai), an Indian wok. This Indian cookware ‘Kadai’ has steeper sides and thick bottom. However, you don’t necessarily need a Kadai for making Kadai Paneer recipe, you can simply use any other wok or a regular cooking pan the way I cooked it.

Paneer or Indian cottage cheese is a very versatile and popular vegetarian option for protein. I tried eating paneer regularly just for protein intake. Tofu or Paneer or edamame or soy protein helps that if you are a vegetarian. Skipped it for last few weeks and finally got a chance to do today. This COVID has caused a lot of good and bad things for many. I see lot of people have turned themselves into more disciplined in regards to what they eat, how they workout or they have taken up some kind of hobby. I am still struggling to be on track with whatever I start. Not sure if it is COVID or just life. But I am really proud of people on what they have achieved. Everything will be okay for everyone. I got 99 problems but hope is not one :).

Today I choose Joy :). Why did I say so? You can’t be happy unless you’re unhappy sometimes. Today was not a bad day compared to last few days so thought will share a recipe to make the day better? I made a Ganesha god in clay today, which was not bad for the first time. I am proud of myself. Then made this paneer with other recipes. Everyone said this paneer was really good and I should start a restaurant. I am sure they were honest because they did not not say anything on my clay god hahaha. A lot of people have told me that I should and I always waited for a perfect day to start. Looks like I need to move on and start it soon as blogs and websites will not be my thing always. Done for the day with all my blah blah blah..!

Clay ganesha idol for prayer

Other favourite Paneer Recipes: Butter paneer Pizza, paneer Biryani, dum paneer mirch.

dhaba kadai paneer restaurant style-4

 

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DHABA STYLE KADAI PANEER
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • Spices:
  • Kashmiri red chilli – 2
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds/Jeera – 1 tsp
  • Fennel seeds – 1 tsp
  • Paneer:
  • Ghee – 3 tbsp
  • Red chillies whole - 1
  • Coriander seeds ½ tsp
  • Cumin seeds – ½ tsp
  • Garlic cloves – 5, sliced
  • Green chilli – 2, sliced
  • Ginger – 1 inch, Juliennes
  • Tomatoes – 3, medium-sized, chopped
  • Onions – 1, medium-sized, diced
  • Bell pepper – 1 medium size, diced
  • Paneer – 250 Gm, cubes
  • Garam masala - 1 tsp
  • Red chilli powder – 1 tsp
  • Kasuri methi/ dried fenugreek leaves – 1 tsp
  • Fresh coriander leaves – 1 tbsp, chopped finely
  • Salt – 2 tsp (change according to your taste)
Instructions
  1. Set a pan on medium heat, add the whole roasted spices under ‘Spices’ and dry roast for 2 minutes. This will give you a good fragrance.
  2. When it cools down, add to a grinding jar and grind it coarsely.

  3. Set the same pan on medium heat, add ghee, whole red chillies, coriander seeds, cumin seeds and sauté them for a minute and wait till it gets roasted to a brown colour.

  4. Add the tomatoes and half of salt; cook them until they are mushy.

  5. Add the Kadai masala, garam masala powder and red chilli powder, cook until the oil separates which is around 6 minutes.

  6. Add bell pepper and onion, mix well for 20 seconds.

  7. Add rest of salt and add paneer cubes. Gently mix without breaking paneer cubes. Cook for another 3 minutes. Check for seasoning and salt now.

  8. Add Kasuri methi and chopped coriander leaves, mix well and the Dhaba style Kadai paneer is ready.
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dhaba kadai paneer restaurant style-4

Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Nellore Royyala (Prawn) Vepudu (Fry)

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Prawn masala Indian StyleThis Andhra style spicy prawn fry (Semi-dry recipe) is spiced up by freshly ground masala. Nellore is a district of the Indian state of Andhra Pradesh.I made this like a week back on the weekend for mutton biryani side. Usually, if I make biryani, nothing is better than that. However, everyone loved this more than biryani.
Kash eatery, one of the meat places in Toronto sent me the pacific shrimp (uncooked) and goat. I have frozen the goat and I have been doing them every weekend and it is still fresh. This is not paid sponsorship post 🙂 just mentioning them to support local business.
So, I asked my friend Madhuri 🙂 for a recipe using prawns because she cooks well and she sent me her recipe typed. Sweet. This is her recipe and she is from Andhra. I usually don’t post recipes like this unless it is too good! So, here you go! Try it and let me know!

Other favorite shrimp/prawn recipes: Prawn biryani, prawn thokku.

Prawn masala Indian Style-3

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Nellore Royyala (Prawn) Vepudu (Fry)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pre cooking:
  • • Prawns – 20
  • • Lemon – 2 tbsp
  • • Salt – 1.5 tsp
  • Masala:
  • • Pepper – 1 tbsp
  • • Cinnamon – 1 inch
  • • Cloves - 2
  • • Coriander seeds – 2 tsp
  • • Fennel seeds – 2 tsp
  • • Dry chilli (according to your spice level) – 4
  • • Coconut (can use designated or fresh one) – 1 tsp
  • Curry:
  • • Oil - 1.5 tbsp
  • • Curry leaves - 5
  • • Onion – 2, finely chopped
  • • Ginger garlic paste – 1 tsp
  • • Tomato – 1, finely chopped
  • • Green chillies – 2, slit
  • • Turmeric powder – 1 tsp
  • • Salt - 1 tsp
  • • Coriander leaves (finely chopped to garnish) – 1 tsp
  • • lemon juice (to garnish) – 1 tsp
Instructions
  1. Take the Prawns (uncooked). Add lemon juice and salt accordingly to the prawn and keep it aside for around 15 minutes.

    For Masala:
  2. Pepper, Cinnamon, Cloves, Coriander, Fennel Seeds, Dry chilli and coconut
  3. Grind to a fine powder. It’s always more delicious when you add freshly grounded masala powder to this Nellore style prawn fry.

  4. For Curry: Now add oil to your kadai, add 2 onions, green chillies, curry leaves and a bit of salt.

  5. Add 1 Tomato (e.g. if you are adding 4 onions then add 2 tomatoes—- I add tomato paste from Costco too when I don’t have fresh tomatoes it adds flavour, so you can add like 2-3 tablespoons of Kirkland Tomato paste) and turmeric powder, grounded masala powder fry it for a minute or so until it mashes and mixes well. Then add 2 tbsp of water and close it for 3 minutes in medium heat.



  6. It will be semi-thick, Add the prawns now.

  7. Fry it till cooked ( which is around 4 minutes in medium heat) and then add a bit a lemon juice and coriander leaves before you turn off the stove. check for salt and adjust at this step.

  8. Voila Nellore Royyala Vepudu ready !!!!
Notes
add finely chopped onion 🙂 it makes the difference.
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Prawn masala Indian Style-2

Makai Dum Paneer Masala / Simmered Corn Paneer Masala

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Corn Dum Masala-3Corn & Paneer (Indian cottage cheese) are simmered (dum cooked) in spicy gravy. I really loved it!

I always used to do this with sweet corn only and this time I did with paneer and it was too good. I had it with roti and rice. You can always replace paneer with tofu or even skin paneer and replace with corn only.

I recently made paneer dum mirch, which was again similar recipe, which was simmered for 20 minutes in low heat, and everyone who tried it said it was really good.

So, I wanted to share this recipe. I notice that lot of people are working from home and have some time to cook now which is a good thing for health and saves some money too. Also, cooking is a great stress buster.

Other similar recipes:Paneer dum masala, Mushroom peanut masala

Corn recipes:Paneer corn sandwich, Chickpeas corn capsicum puff

Corn Dum Masala

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Makai Dum Masala / Simmered Corn Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • • Oil – 2 tbsp
  • • • Cumin seeds – 1 tsp
  • • • Onion – 1 cup, finely chopped
  • • • Garlic – 5, chopped roughly
  • • • Ginger – 2 inch, chopped roughly
  • • • Green Chilli – 3, finely chopped
  • • • Bell Pepper - ½ cup, chopped
  • • • Tomatoes/ tomatoes paste – ½ cup, finely chopped
  • • • Turmeric – ½ tsp
  • • • Coriander powder – 1 tsp
  • • • Garam masala – 1 tsp
  • • • Black pepper powder – 1 tsp
  • • • Kashmiri chilli powder – 2 tsp
  • • • Amchur powder - ½ tsp
  • • • Corn – 1.5 cups
  • • • Paneer – 1 cup, made to crumbles in blender or in hand.
  • • • Salt – ½ tsp
  • • • Water – 1 cup
  • • • Sugar – ¼ tsp
  • • • Kasoori methi (fenugreek leaves dried)– 1 tbsp, crushed
  • • • Cilantro – 1 tbsp, finely chopped
  • • • Lemon Juice – 1 tsp to garnish
Instructions
  1. Add oil in a pan on medium heat and once oil is heated add the cumin seeds.
  2. When it turns brown, add finely chopped onions, garlic, salt, Green chilli and ginger. Once the onions turn brown, add the bell pepper for a minute.



  3. Then add the chopped tomatoes/tomato paste with coriander powder, turmeric powder, chilli powder, black pepper powder, garam masala, amchur powder, and salt.



  4. Now add the corn, paneer, sugar, water and keep it in dum.





  5. DUM:
  6. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.

  7. Reduce flame to low and let it simmer for 20 minutes.

  8. Now open it and check salt (add salt if you need more). Add kasoori methi, chopped coriander leaves and lemon juice to garnish.

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Corn Dum Masala-2

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