Topsy Paneer

Introduction:  1st of all the name ‘Topsy’ came from ‘To’mato and Cap‘si’cum. Sounds kinda weird ha? Actually the recipe is based on these two ingredients, as I tried to blend the taste of capsicum and tomato with butter. This will sound interesting but it will taste more, so let’s get to the business.

Ingredients: 
Paneer (Cottage Cheese) 500gm
Butter 100gm
Capsicum 2 Large (Chopped)
Ginger 1 teaspoon (Chopped thin)
Tomato 2 Large (Chopped)
Red Chilli Powder 1 teaspoon
Turmeric Powder ½ teaspoon
Pepper 2 tablespoon
Cornflour 4tablespoon
Salt to taste

Method:
1. Chop tomato, capsicum finely. Keep capsicum seeds aside.
2. Heat half of the butter in a pan and fry the paneer till golden brown.
3. Keep paneer aside; pour the remaining butter in the oil and fry tomato, capsicum and ginger.
4. Add red chilli powder, turmeric powder, pepper, salt one by one, stir continuously.
5. Now when everything is added, add some water (2 tablespoon approx at a time) and stir till the water turns gravy.
6.  Repeat the 5th step until it turns into a light gravy (not too much light).
7. Now add paneer into the gravy and add capsicum seeds in it and stir in high flame.
8. Add water again and stir, when the gravy is mixed up with everything add cornflour (mixed with water and salt) and stir till it turns thick gravy.
9. Garnish it with a pinch of pepper and a slice of butter; serve hot with Roti (bread) or Rice. Voila!

Micro-Chick

Introduction:  This is a pretty easy recipe cooked on microwave and can only be cooked in it. As I say, “The name should be as tasty as your recipe”. As you can see am having an “introduction” section for recipes, well I will be giving all of you some cooking advice in each recipes.

Ingredients: 

Chicken 1kg (into small pieces)

Onion 250gm (chopped thinly) 

Tomato 2 medium (chopped thinly)

Ginger 1 tablespoon (paste)

Garlic 2 ½ tablespoon (paste)

Garam Masala 4 tablespoon

Red Chilli Powder 3 teaspoon

Turmeric Powder 1 teaspoon

Kashmiri Red Chilli Powder 2 tablespoon

Curd 100gm

Edible Oil 5 tablespoon (No OLIVE OIL)

Pepper 1 tablespoon

Micro-Chick

Salt to taste

Method:

1. Firstly wash chicken and pour curd, all the powders (half quantity), peppers, 1 tablespoon oil and salt, then mix it. Marinate it for 1 hour.

2. Now preheat the oven. 

3. Take a large bowl and heat oil for 1 minute in Micro-High mode.

4. Now add chopped tomato, onion and ginger-garlic paste, and microwave it for 5 minute in high power. After 2 minutes take out the bowl, stir a bit and put it inside.

5. Now add the remaining powders, marinated chicken into it and mix it well.

6. Now pour the remaining oil and mix it, then put it in microwave for 16 minutes in 3 steps i.e. 1) first 6 minutes in high power, 2) next 5 minutes for 80% power, 3) last 5 minutes 60% power.

7. Take the bowl out every step and stir it well.

8. Garnish it will fresh lime and table salt, serve this unique cuisine with hot parantha (bread) or butter nun.

Tip: I would prefer it with parantha or nun only. This will not taste good with rice. In the 6th step, the 3 step cooking should be done neatly, otherwise there will be nothing but burnt chicken. So don’t make it burnt-chick, make it Micro-Chick. 

Mick-Dil Recipe

Mick-Dil is a lite snack and easy to make and ready to serve dish. Well the name is very strange isn't it? well the secret is lying behind my heart =)

Ingredients:

1 Loaf Bread(Sliced Horizontally into 2 pieces)

50g Butter

1 Small Onion (Chopped)

2 Green Chilli (Chopped)

1 Small Tomato (Chopped)

Pizza Cheese

Pepper

Mick-Dil

Sauce

Table Salt


Process:
1st take the bread and cut it into 2 horizontal pieces.
Spread the butter and Microwave it for 1 minute.
Now spread the Tomato Sauce on bread and put chopped Tomato,Onion, Green chilli on it, now grate Pizza Cheese and put it all over the bread, You have to put it all over so that the cheese covers the bread fully. Add some pepper and table salt.
Microwave it for 2 min.
Put some Coriander Leaves for garnishing and serve hot =)

BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.
Preparation Time : 4 hours
Cooking Time : 30-40 minutes
Servings : 4


INGREDIENTS

Chicken
800 grams

Lemon juice
1 tablespoon

Kashmiri red chilli powder
1 teaspoon

Salt
to taste

Butter
2 tablespoons

For marinade

Yogurt
1 cup

Salt
to taste

Garlic paste
1/2 teaspoon

Garam masala powder
1/2 teaspoon

Kashmiri red chilli powder
1 teaspoon

Ginger paste
2 tablespoons

Lemon juice
2 tablespoons

Mustard oil
2 tablespoons

FOR MAKHNI GRAVY

Butter
50 grams

Ginger paste
1 tablespoon

Green chillies, chopped
4-5

Red chilli powder
1 tablespoon

Salt
to taste

Dry fenugreek leaves (kasuri methi)
1/2 teaspoon

Whole garam masala
1 tablespoon

Garlic paste
1 tablespoon

Tomato puree
400 grams

Garam masala powder
1/2 teaspoon

Honey
2 tablespoons

Cream
1 cup

METHOD
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or paratha.
Here you go a picture for your help:

1st let me cook your head by giving an introduction!

Well well well......now i finally opened my blog of cooking.

I know many dishes....am feeling awesome to share these recipes, infos everything about cooking with everyone.

Am not a Professional Cook neither have taken any kind of classes.

Accidentally I learned Cooking and now its my Hobby, my Passion =)

Actually I am very much late to create this blog. But now I have created so am gonna boost your cooking skills up by spreading and sharing my recipes!

Bless me bless my skills! =)

With loads of love The Spexy Sexy Cook!