Main Dishes

Panner tIkka Masala

60

Delicious Gravy

For Paneer tikka:
Paneer - 7 oz (200 grams), cubed into 1 inch pieces
Green pepper - ? cup, cubed into 1 inch pieces
Red pepper - ? cup, cubed into 1 inch pieces
Onions - ½ cup, cubed into 1 inch pieces
Yogurt - ? cup of hung or thick curd (¾ cups of yogurt kept in muslin cloth in the strainer will give ? cup of thick yogurt)
Ginger paste - 1 ½ teaspoon
Garlic paste - 1 ½ teaspoon
Red chili powder - 1 teaspoon
Garam masala - ½ teaspoon
Chaat masala - 1 teaspoon
Kasoori methi (dried fenugreek leaves) - 1 teaspoon
Coriander powder - ½ teaspoon
Turmeric powder - ? teaspoon
Salt - to taste
Lemon juice - 1 tablespoon
Oil - for cooking the tikkas
For gravy:
Oil - 2 tablespoons
Cumin seeds - ½ teaspoon
Onions - 1 cup, finely chopped
Ginger paste - ½ teaspoon
Garlic paste - ½ teaspoon
Tomatoes - 2 medium or 1 ½ cups, pureed
Red chili powder - 1 ½ teaspoons
Turmeric powder - ¼ teaspoon
Coriander powder -1 teaspoon
Cumin powder - ½ teaspoon
Water - 1 cup
Kasoori methi (dried fenugreek leaves) - 1 teaspoon
Garam masala - ½ teaspoon
Heavy whipping cream or malai - 2 tablespoons
Make paneer tikka: Take thick yogurt in a bowl ,add all the marinade ingredients except paneer, onions and peppers. Mix well. Now add paneer and veggies. Mix gently and coat all the pieces with marinade. Cover it and let it marinade for at least 30-45 minutes. More the better. Heat the generous amount of oil in a wide pan. Once hot, arrange tikka pieces in single layer. Cook on one side, flip and cook other side till it get light brown. You might have to do it in batches. Remove it to a plate and keep it aside. You can cook the tikka in oven as well. Make the gravy: Heat the oil in a pan on medium heat, once hot add cumin seeds and let them sizzle. Then mix in chopped onions, sprinkle some salt to speed up the process. Cook till onions are soft and light brown. Saute ginger paste and garlic paste for a minute. Then mix in tomato puree and cook till all the moisture evaporates and oil starts to ooze out. Add turmeric powder, cumin powder, coriander powder and red chili powder. Mix and cook for a minute. Add water to make gravy consistency and simmer for 5 minutes. Then stir in garam masala and kasoori methi. Add cooked paneer tikka, stir. Lastly mix in cream and turn off the stove.
Nutritions

Calories
755

Sodium
108mg
4% DV

Fat
2g
4% DV

Protein
30g
60% DV

Carbs
167g
57% DV

Fiber
29g
118% DV

Cornbread is ancient food that originated in the Americas. Native Americans used corn for almost everything. And one of the best creations is the humble cornbread.

Over the years, the flavor of cornbread has evolved. The texture is much changed from the time when cornbread just crushed corn kernels, water and fat. One great leap forward in texture was the super-hot cast-iron skillet. It is an essential tool to create a nice crispy and well-baked cornbread.

Cornbread making has evolved from a necessity to something that people love. It is now considered a delicacy and a common side for classic southern dining.

This cornbread recipe is exactly what you want from cornbread — rich corn flavor with a hint of buttery flavor. It's absolutely perfect. But if you want to add additional flavor, you can add some cheddar cheese, pickled peppers or bacon bits to this recipe. You could even add some cranberries and nuts.

1 cup wheat flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup melted butter
1 large egg
1 cup buttermilk
1 tsp ground nutmeg
8
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease a 9-inch cast-iron skillet and set aside.
  3. Combine flour, nutmeg, cornmeal, sugar, salt, and baking powder in a mixing...
    See the full directions on my site
Nutritions

Calories
259

Sodium
342mg
14% DV

Fat
9g
14% DV

Protein
4g
9% DV

Carbs
41g
14% DV

Fiber
3g
13% DV

Papaya Wine Cocktail — Papaya and Rosé Wine are an odd combination, but this cocktail is worth a shot. After you make it once, you'll have a new party favorite on your hands. With a sweet taste, orange color, and a variety of health benefits — Papayas are sure to be a great accompaniment to wine. It was previously considered an exotic fruit, however lately, it's easier to get them all year long.

1 bottle Rose wine
14 grams lemon juice
1/2 cup mint leaves
1 cup chopped fresh papaya
1 cup rice wine vinegar
¼ cup granulated sugar
8
  1. Combine fresh papaya, rice wine vinegar, and granulated sugar in a saucepan.
  2. Bring to boil and reduce to simmer for 20 minutes.
  3. Remove from the heat and let it cool for 10...
    See the full directions on my site
Nutritions

Calories
37

Sodium
3mg
0% DV

Fat
1g
1% DV

Protein
0.8g
1% DV

Carbs
9g
3% DV

Fiber
1g
5% DV

Smoked Lamb Casserole

405

Lamb in a delicious casserole recipe? Yes, you heard it right! This smoked lamb casserole is a perfect treat this summer season. A fancy dinner casserole recipe that will melt in your mouth as soon as it touches your palate. This isn't your average, everyday casserole. It's a casserole fit for a feast.

Each component has to be made separately. Then, you put it all together at the end to make a delicious casserole. The component that takes the longest time is the cheese. But, most of that time is for the aging process. Then, the rest of the recipe is easy.

Marinating the lamb helps in keeping it juicy while at the same time adding a lot of flavor. You can marinate the lamb shanks overnight. This will develop a more pronounced lamb flavor profile. Lamb shanks are pretty lean, but if you use a fattier cut of lamb, you may want to trim off some of the excess fat.

Smoked Lamb:
1814 grams bone-in lamb shank
4 garlic bulb
1/4 cup thyme
1 tbsp rosemary
1 tbsp cumin
4 tbsp olive oil
Swede Pasta:
454 grams potatoes
1361 grams rutabaga
1 head garlic
1 egg
10 cups all-purpose flour
2 tbsp butter
Macerated tomatoes:
40 cherry tomatoes
2 cups balsamic vinegar
Cheese:
1 gallon whole milk
1/2 cup white vinegar
1 cup chopped pecans
8
  1. For the Smoked Lamb: Grind the spices until paste forms.
  2. Mix the spice paste into the oil.
  3. Remove any excess fat from the lamb.
  4. Rub the oil and spices over the...
    See the full directions on my site
Nutritions

Calories
1795

Sodium
465mg
19% DV

Fat
61g
94% DV

Protein
87g
175% DV

Carbs
212g
72% DV

Fiber
28g
114% DV

This German-inspired Braised Red Cabbage is an easy side dish that pairs perfectly with almost any entree. The combination of apple cider vinegar, bacon and apples yields a sweet-and-sour red cabbage recipe that has been a favorite for generations.

1 head red cabbage ( thinly sliced )
1 medium onion ( thinly sliced )
2 Granny Smith apples ( thinly sliced )
2 T bacon grease
1/2 c cider vinegar
1/2 c water
3 T sugar
6
  1. Saute the cabbage, onion and apple in the bacon grease until soft, about 15-20 minutes.
  2. Stir in remaining ingredients; cover and braise until very soft (about 15-20 more minutes). Taste and...
    See the full directions on my site
Nutritions

Calories
109

Sodium
14mg
0% DV

Fat
6g
10% DV

Protein
1g
3% DV

Carbs
16g
5% DV

Fiber
2g
10% DV
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