Chemmeen Moilee

Chemmeen Moilee
Chemmeen Moilee
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 300 gms Prawns
  • 1 sprig curry leaves
  • 1/4 teaspoon chopped Garlic
  • 1/4 teaspoon Ginger thin strips
  • 1 large Onion sliced
  • 1 pinch Turmeric powder
  • 1/4 teaspoon Lime juice
  • 100 ml Coconut milk
  • 10 ml coconut oil
  • 2 gm mustard seeds
  • salt (to taste)

Marinate the cleaned prawns with turmeric powder, salt and fresh lemon juice and keep it aside for a while. Now for a Curry, Place a pot with 2 tablespoon of coconut oil add a teaspoon mustard seeds, some curry leaves. Let them crackle add sliced onions and keep the pot closed for a while till the onions soften. "

Now it’s time to add ¼ teaspoon of chopped garlic and 1 tablespoon of ginger strips, a little bit of chopped green chillies. Add a pinch of turmeric mix it well and a cup of thick coconut milk. Now add salt, some fresh coriander leaves, a teaspoon of lime juice and some water to make fabulous gravy. Keep the gas simmer for some times. "

Once the masala is ready, add the marinated Prawns in it. Keep the pot closed for 5-10 minutes. So that the prawns cook well and the amazing Chemmeen Moilee is ready to serve."

  • Clean the Prawns very well before marinating it.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15 – 20 minutes so that it gets marinated and taste well.
 

Amritsari Fish

Amritsari Fish
Amritsari Fish
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • PREP TIME 1 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • PREP TIME 8 MINS
  • COOKING TIME 8 MINS
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.