New beginnings -Carrot roti and Reshmi malai chicken curry

Pala pepper chicken

Ground masala fish curry

Recipe source :- Annie’s kitchen

Paneer pepper masala

Ingredients:- Paneer – 200 grams; cubed and shallow fried Oil – 3 tbsps. Bay leaf – 1 number Garlic – 4 big cloves; minced Ginger paste – 1 tsp. Onion – 3 numbers medium; finely chopped Turmeric powder – 1/2 tsp. Tomato – 1 cup; finely chopped Water – 1/4 cup Special masala powder –

Capsicum Mushroom Masala

Ingredients:- Oil – 4 tbsps. Cumin seeds – 3/4 tsp. Onion – 2 cups; finely chopped Garlic – 4 numbers; chopped Ginger paste – 1 tsp. Turmeric powder – 1/2 tsp. Coriander powder – 2 heaping tsps. Kashmiri chilly powder – 1 tsp. (level) Tomato – 1.5 cups; chopped and pureed in the mixer/blender Tomato

Shahjahani Biriyani (Mutton)

Ingredients:- For the mutton masala:- Mutton -500 grams, cut into bite size pieces & washed with salt & vinegar Thick curd – 3/4 cup Kashmiri chilly powder – 1.5 tsp. (level) Turmeric powder – 1/4 tsp. Salt to taste Garam masala powder – 3/4 tsp. Ghee – 1 tbsp Canola oil- 1 tbsp Ginger garlic paste – 3/4

Chana Biriyani

Ingredients :- For the fragrant rice Basmathi Rice–1.5 cups Bayleaf – 1 Cinnamon – 1” piece Cloves – 2 no.s Cardamom – 2 no.s Ghee –1 tbsp. Water –3 cups Carrot – 1 number; chopped Salt – 1 .5 tsps. For the chana masala Dried chickpeas – 1 cup (measured before soaking) Oil – 1/3 cup Thinly Sliced Onion- 4

Fish Pappas

Ingredients:- Kingfish/Neymeen – 500 grams (i.e.8 medium slices of fish); cut into 1″cubes Gamboge/kudampuli –2 medium pieces soaked in 1/4 cup of hot water for 15 minutes Coconut oil – 2 tbsps. Mustard seeds – 3/4 tsp. Fenugreek/Uluva – 1/4 tsp. Onion – 1/4 cup; thinly sliced Shallots- 1 cup; thinly sliced Ginger – 1 tbsp; julienned

Mushroom and Potato curry with vindaloo masala

Ingredients:- Fresh button mushrooms – 2 cups; thinly sliced (The real recipe calls for tinned mushroom) Potato – 1 cup; cut into small cubes Oil – 2 tbsps. Cardamom – 2 numbers Onion – 1 cup; finely chopped Greenchilli – 1 number, chopped Garlic – 2 big cloves; finely chopped Ginger – 1/4 heaping tsp.;

Corn and Mushroom Biriyani

  Ingredients:- For the rice:- Basmathi Rice – 1.5 cup Ghee – 1 tbsp. Green cardamom – 2 numbers Cilantro – 1/4 cup; chopped + 1/4 cup; divided Boiling water – 3 cups Salt -1.5 tsp. Onion – 1 cup; thinly sliced and deep fried till golden brown and crisp For the corn-mushroom masala Oil – 2 tbsps.