Paalak Paneer

*PAALAK PANEER*
RECIPIE BY *HUDA ZARIWALA*
I make palak paneer in a lil unusual way,but trust me it tastes yummmmm

INGREDIENTS AND METHOD FOR PANEER
500gms Paneer crumbled
1 boiled n mashed potato
2 slices of bread grinded n soaked in 2-3 tspn cream or milk
Salt to taste
Chilly flakes as per taste
2 tspn Jeera powder

*In a bowl combine all the ingredients n mke balls.
*keep it in frigde fr an hour
*Later deep fry dem
*dun put all the paneer balls at once first try one if it turns out perfct add the other
*if it breaks just dip each ball in cornflour slurry n fry
*Note-if u dun wanna do all this jazz,simply cut the paneer in cubes n fry it
*Also Note-These paneer balls can be fried n stored n can be used in various other recipies

INGREDIENTS AND METHOD FOR PALAK GRAVY
2 bunch of paalak cleaned n blashed
1 medium size onion
2 medium size tomatoes
1tbspn lime juice
4-5 green chillies
1tbspn garlic
1 inch peice of ginger finely Julianed
2 tspn haldi power
1 tspn jeera powder
1/2 tspn aamchur powder
1tspn whole jeera
3-4 curry leaves
3tbspn pure ghee
2tbspn fresh cream
Salt to taste

*In a grinder make a paste of Blanched paalak,onion,tomato,green chillies n lime juice
*in a pan heat ghee n add whole jeera,followed by curry leaves,garlic n ginger
*Now add in the paalak paste,cook till oil seprated
*Now Add in haldi,jeera powder,Aamchur and cook
*Keep adding lil water to adjust the consistency of the gravy
*Add cream n salt,give a nyc mix
*At the time of Serving heat the gravy n pour it over paneer balls
*Serve hot

Butter Chicken Restaurant Style

*BUTTER CHICKEN*
Recipie by *HUDA ZARIWALA*

INGREDIENTS for MARINATION
500gms boneless chicken
100gms curd
3 tbspn Tandoori chkn masala or 1 Noor Masalas Butter Chicken Marination packet
1 tbspn gng paste
(P.S-Noor masalas Butter chkn Masala hs 2 pckt of spices one is fr marination n other fr gravy)

METHOD FOR COOKING MARINATED  CHKN
*In a pressure cooker add in the marinated chkn  and do dhugaar and pressure cook it

INGREDIENTS GRAVY BASE
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time

INGREDIENTS FOR BUTTERCHICKEN
Cooked Chicken
Gravy Mix
100ml fresh cream
1tbspn red chilly powder
1tbspn dhania zeera powder
1tspn haldi
1tspn garam masala powder
OR instead of All the dry masalas u can use Noor Masalas packet of Gravy masala in Butterchkn masala
4tbspn tomato ketchup
3tbspn birista
2tbspn butter
2tbspn oil
1tbspn kasturi methi
Salt for taste

METHOD FOR BUTTER CHICKEN
*In a mixer grind gravy mix with ketchup,fresh cream,birista and all spices or NOOR MASALAS BUTTER CHKN MASALA GRAVY PACKET and water to a smooth paste
*In a pan heat oil n butter add kasturi methi follwed by the paste,cook till oil seprates
*Add in the cooked chicken and mix,sim and let it cook fr couple of mins.
*Do dhungaar again
*Adjust the salt

CHICKEN ANGARA

CHICKEN ANGARA USING NOOR MASALA

RECIPIE BY HUDA ZARIWALA

INGREDIENTS FOR CHICKEN
1 kg Chicken cut into pieces n washed
1 packet of Noor Masalas  chicken angara marinate masala (note there r 2 packets of masala which r packed together in a packet of chicken angara.one is for marination other is fr gravy)
250gms curd
1 tbspn gng paste
Salt to taste

METHOD FOR COOKING CHICKEN
-Marinate the chicken fr minimum an hour then cook it on meduim heat in a heavy bottom pan.
-Once cooked do Dhungaar

INGREDIENTS FOR GRAVY
3 large onion Chopped
3 large tomato chopped
1 tbspn garlic
4-5 green chillies
50gms kaju
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by tomatoes cook till tomatoes are tender
*Add kaju and cook for some more time
(P.S-this gravy base can be used to create variety of dishes)

INGREDIENTSAND METHOD FOR COMBINING CHKN ANGARA
-Cooked Chicken
-Cooked Gravy
-3tbspn butter
-3tbspn oil
-1tbspn kasturi methi
-1packet of Noor Masalas Chicken Angara gravy Masala

METHOD
-Heat oil n butter n add kasturi methi
-Add in the Gravy base followed by Chkn Angara masala
-keep Addin stock frm cooked chicken till oil septrates
-Now add the chicken and mix well
-Do Dhungaar again n let it cook fr few mins on low heat
-Squeeze juice of one lime garnish with corriendor n serve hot

Noor Masala-
+919930355534

Chicken Manchow Soup

CHICKEN MANCHOW SOUP
Recipie by HUDA ZARIWALA
INGREDIENTS
1cup finely chopped french beans and carrot
150gms Chicken mince
6 cups chicken stock
2 tbbspn oil
1 tbspn chopped ginger garlic n chillies mix
3 tbspn soya sauce
1 tbspn Wooster sauce
2 tbspn tomato ketchup
2 tbspn chilly sauce
Diluted corn flour as needed
Salt to taste

METHOD
*Heat oil and add chopped ginger chillies and garlic,saute for a minute
*Now add chicken mince followed by chopped veges
*Add all sauces and saute for a minute
*Add stock and bring to boil
*Add diluted cornflour and adjust the consistancy
*Adjust salt

Dhaba Style Daal Tadka

DAAL TADKA
Recipie by Huda Zariwala
INGREDIENTS
75gms chana daal
75gms tur dal
75gms masoor daal
2 chopped onion
2 chopped tomatoes
1 tspn rai
1 tspn jeera
1 tspn methi seeds
1 tbspn udad daal white
2 whole red chillies
1tbspn chopped garlic
1tbspn chopped garlic
2-3 chopped chillies
2 tspn redchilly powder
1tbspn dhania zeera powder
1 tspn haldi
3 tbspn oil
2 tbspn butter
Few curry leaves
Salt to taste

METHOD
*Mix and soak all the daals for an hour,later pressure cook them with haldi n water
*In a pan heat butter and oil add in rai seeds when it crackels add methi seeds n white udad daal (dis daal is raw)
*Now add onion,garlic, ginger,whole red chillies ,chillies and curry leaves..fry them till onion goes golden
*Now add tomatoes and all the spices and salt
*mix in with daal and garnish with corriender

Chicken Akhni Pulao

CHICKEN AKHNI PULAO
Recipie by Huda Zariwala

INGREDIENTS
750gms Chicken with bone
2.5cups basmati rice
2 large onions chopped
2 large tomatoes chopped
2 cups mix Veges
5+half cup water
Whole garam masala (1badi elaichi,1 badiyan ka bhool,1javitri,1peice dalchini,2-3 choti elaichi,1tspn zeera)
1tbspn Ginger garlic paste
1tbspn Dhania Zeera powder
Few slit green chillies
5-6tbspn oil
Salt to taste

METHOD
-In a heavy bottom vessel heat oil add in the whole garam masala followed by onions.
-Just wen onion start turning golden add in tomatoes followed by gng paste, chillies,dhania jeera powder and salt.Give it a nice mix
-Now add in the chicken and veges and Potatoes.mix well
-Add in the rice n mix well
-Add in Approx 4-5cups of hot water and cook on high flame,stir occasionally to avoid rice frm sticking at base
-When there is only 10%water remaining to be soaked in by rice,sim the gas and set the pulao on dum...
-Let it cook covered on a very low flamw fr approx 20mins..switch off the gas and let it cool down for another 20mins.
DO NOT OPEN THE LID IMMEDIATELY AFTR SWITCHING OFF THE GAS...
Ur Chkn Akhni Pulao is ready to serve...

BESAN KE LADOO

Recipe inspired by Sheeba
Besan ka Ladoo
INGREDIENTS
500gms Besan (jada besan)/ Chickpeas flour
500gms Boora sugar or take normal sugar and grind into very fine powder.
400gms Ghee
Handful of Almonds and 1 pinch of cardamom powder.
METHOD
-Take besan aka chickpeas flour
and dry roast it for about 10mins on low flame.
-Then add Ghee to this and continue roasting till it releases aroma, it will take about 20 mins, keeping in mind you do this in low flame.
-When done add about 2 tbsp of water to this and immediately you will see that the besan mixture releases bubbles.
-Don't worry just keep cooking on low flame stiring it continuously till all the bubbles disappear.
-Then add chopped almonds and crushed cardamom seeds mix well.
-Switch off the gas.
-Let it semi cool and then add your Boora sugar, little by little and keep mixing it, till everything is mixed well.
-Finally shape your ladoos, leave it to cool and dry for a couple of hours under the fan and then enjoy with your family.

EXOTIC VEG QUICHE

EXOTIC VEG QUICHE
Ingredients for pie crust
100gms ice cold butter
200gms flour
1egg yolk
3tbspn milk
1pinch baking powder
Method for pie crust
Step1-In processor with kneader attachment add flour, butter and baking powder...give it a whizz fr a min
Step 2-Now add in da yolk n milk n whizz again..it will b soft crumbly texture
Step3-empty it in a bowl and bring it all together and wrap in cling flim and refrigerate it fr 30mins minimum
Step4-When its time to line the pie dish get the pie dough out of fridge,place it in between two sheets of butterpaper n roll it out...it should be half cm thick..
Step5-line the pie dish with the rolled out dough n press on the edges...prick all over with a fork,and blind bake it fr 15mins in a preheated oven

Ingredients for Pie filling
2 cups of mix exotic veg(brocolli,bell peppers,mushroom, zuchini,squash,baby spinach,tofu)
1cup fresh cream
2eggs
1cup cheese grated (i used mix of morzella n processed)
1tbspn mix seasoning and garlic
2tbspn oliveoil

Method
Step1-Heat oil and add garlic n seasoning...add in the veges and sauté fr few mins
Step2-add the filling in the pre blind baked pie crust and top it with cheese
Step3-Whisk eggs n cream and pour it over the pie filling
Step4-Bake it in preheated oven fr 25 mins at 220°
Recipie by Huda @SnSI

Classic Chicken Pot Pie

CLASSIC CHKN POT PIE PARCELS
Ingredients
Puff pastry sheets
1cup diced chkn
2cups mix veg (french beans,carrot,zuchini,babycorn,mushroom)
1tbspn crushed garlic
3/4 cup milk
1tbspn corn flour
Chilly sauce as per taste
2tbspn butter
1tbspn mixed herbs

Method
Step 1-Heat butter add garlic nw add chicken followed by veges...cook fr a while add in chilly sauce and seasoning
Step2-dilute cornflour In milk and to the chkn mix,cook till thickens
Step3-line pie moulds with rolled out paastry sheet then fill pie moulds, over lap the edges, egg wash n bake at 200°fr 20 mins
Recipie by Huda @SnSI

Carrot Capcicum ki Sabzi

MY FAVOURITE
*CARROT N CAPCICUM KI SABZI*
RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500gms Carrots peeled n diced smal
350gms Capcicum diced small
2 Onions finely chopped
1tspn gng paste
1tspn whole jeera
Few curry leaves
1tbspn redchilly powder
1tbspn dhania jeera powder
1tspn haldi powder
2 tbspn Besan mixed with water (thin mix)
Salt to taste
3tbspn oil

METHOD
*Heat oil and add whole jeera followed by curry leaves..now add in chopped onion with gng paste n fry fr few minutes
*Add in the diced carrot with salt,cover and let it cook till carrots r 50%cooked
*Now add in all the spices and mix well
*Add in the Capcicum and mix...Add around 1 cup water,cover n let it cook fr few mins
*Add the Besan slurry to thicken the sabzi cook fr few mins n its READY 💃💃💃💃
I can eat this sabzi fr bgast snacks lunch eve snacks n dinner 7 days a week 😂