Road to a Bachelor's Kitchen : Get together delights

Recollecting the golden days when I enjoyed every festival at home, I remember savouring combinational dishes in veg and non-veg. Well such festivals can only be realised now during get together moments. Such a moment took place on 2^nd April 2017 as Sourav was at Bangalore and Ankit being my flatmate, a perfect vegan: non-vegan ratio; so was the time to cook in equal proportion. So without further ado, here come the recipes of Aloo Mutter Paneer and Chicken roast.

Disclaimer: The recipes mentioned below do not hold any patents and are a piece of inspirations collected over electronic media

Mutter Paneer:

The ingredients “to-rely-upon” are as follows:

•       200 gm Paneer
•      100 gm frozen peas (or fresh ones would do)
•       3-4 finely chopped potatoes.
•      Ginger-garlic paste + Bay leaves (Tejpata)
•      Grated onions + Grated tomatoes (to add the required thickness)
•       Shahi Jeera (Cumin seeds) + Garam Masala + (Coriander + Turmeric + Red Chilli) powder
•       3-4 Green chillis

Let the cooking begin:

Boil green peas + potatoes in simmering water for 10-15 mins to render them sterile. In the meantime, heat some oil in a pan and to it add the paneer cubes. Cook them until they turn golden brown. Isolate the paneer cubes from the extra oil.

Now again heat some more oil in a pan or any open vessel and to it add few crushed Bay leaves and dry red chilli, followed by cloves and cumin seeds. In no time kitchen will be filled up with the aroma with a signal to add grated onions. Cook until the mixture turns translucent and then add the ginger-garlic paste to it. After stirring the mixture it is time to add grated tomatoes along with finely cut green chillies. We will let the tomatoes leave oil, following which salt + turmeric + coriander and red chilli powder will be added. The mixture will turn dry so we can add a little water (keep the exhaust fan running) and let the masala-mixture cook properly before adding anything. It is time for the peas and potatoes to pitch in. This is followed by the addition of paneer cubes. Let the mixture cook until all the water is soaked away. Now add 50-100 ml of water to the mixture and let it cook under medium flame with lid closed for about 10 mins. Continue this process for 2-3 times and at the end of this, it will be found that the gravy hence produced has thickened well; a perfect indicator that the dish is ready. Now all you got to do is garnish the dish and wait for the phulkas to get cooked.

Chicken Roast:

Ingredients required to turn Chicken roast into wonder are as follows:

•       1 kg chicken pieces
•       Grated onions + tomatoes
•       50 ml yogurt
•        Half litre milk
•        2 Table spoons of ghee
•        3-4 green chillies
•        Ginger-garlic paste + Bay leaves (Tejpata) + Cloves
•      Shahi Jeera (Cumin seeds) + Garam Masala + (Coriander + Turmeric + Red Chilli) powder

      

      Time for some real cooking :
     
      Marinate the chicken pieces with red chilli powder + salt + turmeric + half teaspoon oil. Once marinated, it is time to shallow fry them. Heat some oil in a pan and fry the chicken pieces under they turn golden brown. Isolate the pieces from extra oil with the help of tissue papers.

      Now heat 2 tables-spoons of ghee in a pan or any open vessel and to it add few crushed Bay leaves and dry red chilli, followed by cloves and cumin seeds. This is followed by addition of grated onions and then ginger-garlic paste until the onions turn translucent. Next goes the grated tomatoes and green chillies as usual. As the mixture gets properly blend, yogurt is added to it to increase the level of smoothness. Next comes the masalas (garam masala + red chilli powder + coriander powder) along with a little salt. As things mix well it is time to add a little amount of milk, adding flavour to the delicacy. With the masala mixture properly cooked, the chicken pieces are brought into it and it is made sure that the chicken pieces blend well with them. Keep on stirring the contents for about 15-20 minutes in open vessel under medium flame. After this all of the remaining milk is added to the mixture and cooked for another 15-20 minutes under medium flame with lids closed, until the gravy turns thick and creamy. Now we are left with only to garnish and savour the dish with hot phulkas