TIMES FOODRECIPESCHEF'S CORNERJIGGS KALRAKAIRALI ROAST

MASALA PANEER TIKKA

Kairali Roast Masala Paneer Tikka Recipe

Total Time25mPrep Time15 mCalories272

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Paneer Tikka is one of the most liked Indian dish and there are several
versions of this dish that you can always find in several restaurants.
Almost everyone likes to have it, especially kids. As the name says, Kairali
Roast Masala Paneer Tikka is a type of tikka which is made with special
kairali masala. Kairali masala has a very distinct and an exotic taste. The
masala originates from the green lands of Kerala. It is known to be one of
the most famous spices of that place. This paneer tikka recipe makes use
of this aromatic and unique masala in its preparation. It simply adds an
authentic taste to the dish. The dish has a strong and smoky flavour. Feel
the crunch of outer tandoori layer along with mildness of the paneer by
trying this dish soon. If you are someone who likes to experiment with food
and flavours, then you should definitely try this dish soon. This is a thick
gravy appetizer dish so, you could prepare it in lunch or dinner for your
loved ones. Serve it along a crispy parantha or naan to get the best taste.
Experiment with your taste-buds by preparing this dish soon. Simply
enhance your festive celebration by preparing this dish on auspicious day
of Diwali or Holi and create a memory of flavours with your loved ones. It is
a simple and quick recipe. It will hardly take half an hour to prepare this
delectable appetizer dish. Make sure you make use of fresh cottage cheese
for preparation to get a perfect taste. Also, it is suggested that you roast
the paneer to perfection to get a proper texture. This is an exclusive chef
recipe, so follow the steps carefully to get the best taste. Experience a
burst of flavours by preparing it soon for your family and loved ones.
Read more
Ingredients of Kairali Roast Masala Paneer Tikka
1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10
Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18
Servings19 Servings20 Servings

1 kilograms cottage cheese

2 1/2 tablespoon coconut oil
400 gm chopped tomato
1 piece chopped ginger
5 teaspoon coriander powder
2 teaspoon turmeric
3/4 cup coconut milk
4 teaspoon rice flour
3 dashes nutmeg powder
1 1/2 tablespoon lemon juice
4 teaspoon garam masala powder
2 teaspoon black pepper
1 medium sliced onion
8 cloves peeled garlic
4 green chilli
4 teaspoon red chilli powder
2 handful curry leaves
1 cup plain greek yogurt
2 dashes powdered green cardamom
7 tablespoon fresh cream
salt as required

How to make Kairali Roast Masala Paneer Tikka

Step 1To prepare this delicious appetizer, first, take a medium non-stick
sized pan and place it on medium flame. Then, pour and heat oil in it. Once
the oil is hot enough, add sliced onions and saute them until they become
translucent. Then, add chopped tomatoes in the pan and stir-fry them until
almost all the moisture has evaporated. Next, add peeled garlic, chopped
ginger and green chillies in the pan and stir for a while. Now, add coriander
powder along with red chilli powder, turmeric powder, curry leaves in the
pan and cook until the moisture has evaporated completely. Also, add salt
as required and mix properly. Once cooked, turn the flame off and let the
mixture cool.Step 2Now, transfer the prepared mixture to a mixer-grinder
jar and add coconut milk in it. Then, blend the mixture on maximum speed
until you get a smooth paste. Once done, transfer the paste to a bowl and
keep aside for a while.Step 3Next, wash and pat dry the cottage cheese
properly. Then, slice the cottage cheese into 16 equal sized chunks and
keep aside for next 10 minutes.Step 4Now, take another medium sized
bowl and add yogurt along with kairali roast masala, rice flour in it. Then,
whisk properly with the help of a blender until smooth. Also, add green
cardamom, nutmeg powder, lemon juice, cream in the bowl and whisk
again. Next, dip the cottage cheese chunks(step 3) in the prepared batter
properly. Place the mixture in refrigerator for some time.Step 5Next, place
the dipped cottage cheese chunks on skewers(tandoor sticks) evenly. Also,
place a raw onion in 1 of the skewers. Transfer the filled skewers on a
baking tray. Pour the remaining batter on the top of the chunks neatly.Step
6Then, preheat the OTG at 135 degree Celsius(275 Fahrenheit) for 10-12
minutes. Now, place the baking tray in OTG and let the cottage cheese
chunks cook for next 5-6 minutes. Once cooked properly, remove the tray
from OTG.Step 7Lastly, take a serving dish and transfer the prepared
gravy(step 1& 2) in it. Then, neatly place the tandoori chunks(step 6) over
the gravy. Also, sprinkle some pepper and serve hot.
Paneer Tawa Masala
Source: Jiggs Kalra

Paneer Tawa Masala

Those who had read through my previous posts must have figured out my affinity towards "Jiggs
Kalra" recipes. His recipes have always worked for me. Looking back, I certainly regret not having
bought the recipe book when I got the opportunity. 10 odd years back, I wasn't even aware who Jiggs
Kalra w

INGREDIENTS

500 gms Paneer (Cottage Cheese)

2/3 cup Ghee
2 teaspoons seeds Ajwain Carom / (Ingredient's Gallery)
1 - 1/4 cups Onion Chopped
1 - 1/2 tablespoons chopped ginger (I used paste)
1 teaspoon Garlic cloves paste
4 green chillies slit
1 - 1/2 teaspoons Chilli powder
1 teaspoon Coriander powder powder
3 - 4 tomatoes pureed
1 tablespoon Methi Kasoori
1/4 cup Fresh cream
INSTRUCTIONS

Heat ghee in a pan..

Deep fry the paneer cubes till golden brown.
Drain onto absorbant paper and keep aside.
Remove excess ghee from the pan leaving about 2 tablespoons of ghee behind.
Add carom seeds and let crackle.
Add the chopped onion,ginger-garlic pastes and slit chillies and saute for 2 minutes.
Add the chilli powder and coriander powder and stir for a minute.
Tip in the pureed tomatoes and cook till oil separates.
Add the cream, salt and kasoori methi and when it starts to boil, add the paneer. Dry roast and crush the
kasoori methi with your fingers just before adding.
Mix well.
Serve with any Indian bread of your choice.

Peethiwaali Machchi is an Avadhi dish. I got this recipe from Jiggs Kalra’s
collection.
Here’s the recipe.
Peethiwali Machchi
Source: Jiggs Kalra

Peethiwaali Machchi (Batter Fried Fish in an Onion based Gravy)

Peethiwaali Machchi is an Avadhi dish. I got this recipe from Jiggs Kalra's collection. Here's the
recipe. Peethiwali Machchi Source: Jiggs Kalra

INGREDIENTS

2 (250 gms each) or any 500 gms Pomfret fish - steak

For the marinade
4 teaspoons Garlic cloves paste
1 - 3/4 teaspoons Ginger paste
4 tablespoons Lemon juice
1/2 teaspoon Chilli powder
For the peethi
1/4 cup Rice Basmate
1/2 teaspoon Chilli powder
to taste Salt
50 gms Curd
For the gravy
2/3 cup Onion Chopped
3 tablespoons Onion Fried paste
4 teaspoons Ginger paste
3 tablespoons Garlic cloves paste
3 - 1/2 teaspoons Cashewnut paste
1 tablespoon Coriander powder powder
1/2 teaspoon Chilli powder
1/2 teaspoon Turmeric powder powder
to taste Salt
1 cup Curd
1/2 teaspoon Garam masala powder
3/4 teaspoon Methi Kasoori
Fish Oil for frying
INSTRUCTIONS

Soak the rice for and hour.

Meanwhile, mix the ingredients of marinade and rub onto the the fish/steaks and keep aside for 15
minutes.
Drain the soaked rice and put it in a blender with chilli powder, salt and just enough water to make a
thick paste and grind to a fine paste. Add the curd into a bowl and whisk well. Add the ground
rice paste and mix well.
Heat oil in a pan on medium heat. Dip the fish or steaks in the batter and put in hot oil. Fry till golden
brown on either sides. drain the fish and reserve the oil for further use.
To make fried onion paste, fry thinly sliced onion to golden brown. Drain and cool. When cool, add a
little bit of curd and grind to a fine paste.
Grind the chopped onion along with the fried onion paste to a fine paste. Add curd and mix well.
Heat a few tablespoons of the reserved oil in a pan. Add the mixed onion paste and stir over medium
heat for a minute. Add the ginger-garlic pastes, cashewnut paste, coriander powder, chilli
powder, turmeric powder and salt and stir. Add the curd and bring to a boil. Reduce heat and
cook till oil separates. Add about 2 cups of water and bring to a boil. Simmer for 10 minutes.
Remove and strain the gravy to another pan. Bring to a boil. Reduce to low heat and add the
fried fish. Sprinkle garam masala and kasoori methi. Cover and simmer for few more minutes.
Adjust the seasoning.
Remove and arrange the fish on shallow serving dish and pour the gravy. Garnish with chopped
coriander leaves. Serve hot with rice.

Kadai Gosht Hussainee

Source : Jiggs Kalra

Kadai Gosht Hussainee

Here's another yummy recipe from the Jiggs Kalra collection. Kadai Gosht Hussainee, a mild Kadai
dish. Kadai Gosht Hussainee Source : Jiggs Kalra

INGREDIENTS
450 gms Mutton Lamb /
450 gms Liver lamb of
1 cup Curd
1 teaspoon Chilli powder
1 teaspoon Coriander powder
to taste Salt
1 - 1/4 cups onion Sliced
3 tablespoons Chopped ginger (I used paste)
4 - 1/2 teaspoons Chopped garlic (I used paste)
3 green chillies Finely chopped
1 - 3/4 teaspoons Cumin seeds
1 - 3/4 teaspoons Mustard seeds
2 - 1/2 teaspoons Coriander seeds
3 tablespoons Almond paste
3 tablespoons Cream
1 teaspoon Saffron
2 tablespoons Milk
1 teaspoon methi Kasoori
1/2 teaspoon cardamom Green powder
1 Capsicum diced
1 tomato small Chopped
2 tablespoons coriander leaves Chopped
INSTRUCTIONS

Dissolve the saffron in warm milk and keep aside.

Mix the almond paste with cream and keep aside.
Whisk the curd with chilli powder, coriander powder and salt. Marinate the mutton pieces(not the liver)
in the curd mixture for at least 30 minutes.
Pound the coriander seeds in a mortar and pestle. Keep aside.
heat oil in a pan and saute the sliced onion over medium heat till light brown. Add the ginger-garlic-
green chillies and saute further till the onions turn golden brown.
Add the cumin, mustard seeds followed by pounded coriander seeds. Stir for 15 seconds and add the
marinated lamb. Add about 3 cups water. Cover and cook till the lamb pieces are 3/4th
cooked.
Add the liver pieces and simmer till the lamb is tender and the liquid has evaporated. Add the almond
paste and bring to a boil. Reduce to medium heat and add the saffron, kasoori methi and
cardamom powder and stir well.
Add the sliced capsicum and chopped tomatoes and stir for about 3 minutes. Switch off heat. Transfer
to a serving platter and garnish with chopped coriander leaves and serve hot with an Indian bread of
your choice.

Baingan Bhartha
Source: Jiggs Kalra

Baingan Bhartha (Smoky Mashed Brinjal)

I have come across a lot of people who dislike Brinjal from the bottom of their hearts. I too was one of
them, till the foodie in me got the better of me, getting me to be a little adventurous. Am I thankful for
that change?? You bet !! One thing I realised after trying this dish was that, Brinjal

INGREDIENTS
250 gms Brinjal Whole
1 onion Finely chopped
1 teaspoon Ginger paste
2 - 3 green chillies Finely chopped
1 tomato Finely chopped
1/4 teaspoon Turmeric powder
1 teaspoon Chilli powder (I used Kashmiri chilli powder)
to taste Salt
1/2 teaspoon Cumin seeds
pinch Cumin powder a
2 tablespoons butter Ghee Clarified / / Oil
2 tablespoons coriander leaves Chopped
INSTRUCTIONS

Apply ghee/oil over the brinjals and roast in a tandoor or gas stove till the skin starts to peel off.
Remove from the heat and plunge the brinjals in water. Remove the skin and stem and chop up the
brinjal. Keep aside.
Heat oil/ghee in a pan. Add the cumin seeds and when they start to splutter, add the chopped onions
and saute till they turn transparent.
Add the ginger paste and chopped green chillies and cook till raw smell goes.
Add the chilli powder, turmeric powder and cumin powder and fry for a few seconds.
Add the chopped tomato and cook till oil separates.
Add the chopped brinjals and salt and mix well.
Cook for about 5 minutes till the mixture is well blended.
Add the chopped coriander leaves.
To give a smoky flavour to the dish, heat up a charcoal till it turns amber.
Transfer it to a heat proof bowl and place the bowl in the centre of the brinjal dish.
Immediatelyly pour a teaspoon of ghee/ oil over the charcoal and cover the dish with a tight fitting lid.
Leave it for about 10 minutes.
Remove the charcoal bowl and serve the dish hot with rice or roti. I would strongly recommend this as
it enhances the taste of the dish.

Kolmi No Patio- Parsi Style Prawn Curry

Source: At The Back of the Hill

The other day, I was flipping through the book by Jiggs Kalra, looking for some Prawn recipe. I was
intrigued by the name Kolmi No Patio, a Parsi prawn dish, which is a blend of tangy, sweet and spicy
flavours. Somehow I felt that I need to look for more recipes on the net and found something I felt

INGREDIENTS
500 gms Prawns Shelled
2 Onion Chopped
2 tomatoes Chopped
2 teaspoons Tamarind paste
1 teaspoon Coriander powder powder
1 teaspoon Cumin powder
1/2 - 1 teaspoon Chilli powder
1/2 teaspoon Turmeric powder powder
1 teaspoon Garam masala powder
1 tablespoon Jaggery Grated
1 teaspoon Lime juice
to taste Salt
1/4 - 1/2 cup Prawn Stock
4 tablespoons Coriander leaves Chopped
To be Ground to a fine paste
6 - 8 chillies (adjust to suit your heat tolerance) Dry red
7 cloves Garlic cloves
1/2 inch Ginger

INSTRUCTIONS

Take a handful of the prawn shells and rinse thoroughly.

Take them in a pan and pour 2 cups of water.
Bring to a rolling boil.
Reduce heat and let simmer for 10 minutes.
Switch off heat and strain the liquid.
Discard the prawn shells.
Take 1/4 cup of the stock and soak the chillies in it for 10 minutes.
Grind the chillies, ginger and garlic along with the stock to get a smooth, fine paste.Keep aside.
Take some prawn stock and dilute the tamarind paste in it.Keep aside.
Heat oil in a pan.
Saute the chopped onion in it till it turns golden in colour.
Add the ground chilli paste and stir fry for a minute or two, till the raw smell goes off.
Add the coriander, cumin, chilli, turmeric and garam masala powders and mix well.
Tip in the chopped tomatoes and cook till oil separates.
Add tamarind water and jaggery and mix well.
Bring to a boil.
Add the prawns into the mixture and mix well.
Once the prawns are cooked, add the lime juice and chopped coriander leaves.
Check and adjust the seasoning.
What you need to have is a gravy that is tangy, sweet and spicy.
Switch off heat and transfer to a serving dish.
Serve hot with rice or rotis.

Raspberry Matar
Source: Jiggs Kalra
Raspberry Matar (Fried Cottage Cheese balls and Peas in a Rich Gravy)

Contrary to its name, Raspberry Matar does not have anything to with Raspberries. So
why the name?? I wish I had an answer. My wild guess is that the chef who invented
this dish thought of a fancy name to woo his customers... The raspberries in this
recipe are nothing but fried paneer balls.

INGREDIENTS
350 gms Green peas
For the Raspberries
1 teaspoon Garam Masala
4 Green chillies finely chopped
1 tablespoon Ginger
2 teaspoons Saffron
1/4 cup Milk
1/2 teaspoon Chilli powder
to taste Salt
2/3 cup Cornflour

For the Gravy

2/3 cup Ghee
2/3 cup Onion Boiled paste
2 - 1/2 teaspoons Ginger paste
2 - 1/2 teaspoons Garlic
1 tablespoon Ginger chopped
4 Green chillies
1 teaspoon Chilli powder
1 teaspoon Coriander powder
100 gms Tomato puree
1 cup curd Whisked
3 tablespoons Cashew paste
1/4 cup Cream
1 teaspoon Garam Masala
to taste Salt
1/3 cup Coriander chopped
For Boiled Onion paste
2/3 cup Onion sliced
2 cardamom Black
1 Bay leaf
2 tablespoons Water
INSTRUCTIONS

For Boiled Onion Paste .

Boil the onions along with water, bay leaf and black cardamom till the onions turn
translucent. Cool and grind to a fine paste and keep aside.
For theRaspberries.
Mash paneer in a bowl. Add finely chopped green chillies and ginger and mix well.
Boil milk, add saffron and reduce by half. Pour half of the reduced milk into
the mixture. Add chilli powder and salt and mix well. Make small balls and
dust evenly with cornflour. Deep fry the balls till golden brown over medium
heat. Drain and keep aside.
Boil the peas and drain. Keep aside.
For theGravy.
Heat ghee and add the boiled onion paste, ginger paste and garlic paste. Stir for 2
minutes. Add chopped ginger, chillies and stir for 2 minutes. Add chilli powder,
coriander powder and saute till fat leaves masala. Add tomato puree and boil. Reduce
to low heat and simmer till fat leaves masala. Add curd and stir constantly till fat
separates. Add peas and boil for 2-3 minutes. Add cashew paste, cream and remaining
saffron milk and bring to boil. On medium heat, add raspberries and sprinkle garam
masala. Boil and remove immediately. Garnish with chopped coriander leaves and
serve.

Kadai Chicken

Kadai Chicken is yet another popular recipe in this part of the world. The word
"Kadai" in Hindi means Wok. How the dish got its name is still a mystery to me. This
recipe is by one of my favourite books, written by Jiggs Kalra.
Print Recipe Pin Recipe

INGREDIENTS

 1 kg Chicken
 7 tablespoons Ghee/ Oil
 3 - 1/2 teaspoons Garlic paste
 8 Whole red chillies (I used 1 teaspoon chilli powder)
 1 tablespoon Coriander seeds
 1 kg Tomatoes chopped
  4 green chillies slit
 1/4 cup Ginger chopped (I used paste)
 1/2 cup Coriander leaves
 2 teaspoons Garam masala powder
 1 teaspoon Kasoori Methi
 to taste Salt
 1 Onion diced (my addition)
 1 Capsicum diced (my addition)

INSTRUCTIONS

1. Pound red chillies, coriander seeds and keep aside..

2. Heat a teaspoon of ghee/oil and saute the onions and capsicum till translucent.
Keep aside.
3. Heat ghee/oil and add garlic paste and saute over medium heat till light brown.
4. Add pounded spices and stir for 30 seconds.
5. Add tomatoes and bring to a boil.
6. Add green chillies, ginger paste and 1/3rd of coriander leaves.
7. Reduce the heat and simmer for 4-5 minutes.
8. Add the chicken and let it cook, stirring occassionally till the fat leaves the
masala.
9. When the chicken is done, add the sauteed onions and capsicum along with
garam masala powder and kasoori methi.
10. Stir well and let it cook for 2 minutes.
11. Switch off the heat and transfer to a serving bowl.
12. Garnish with remaining coriander leaves.

METHI MURG jigs kalra

Serves 4

Ingredients

For the marination

Half kg chicken

Half cup yogurt

Salt

(Whisk yogurt, add salt and immerse the chicken in this marinade for at least an

hour.)

Whole spices: 2 green cardamoms, 1 black cardamom, 2 cloves, half-inch stick

cinnamon, 1 bay leaf, a small pinch of mace

2 onions, chopped

1 large tomato, chopped

One-and-a-half tbsp garlic, finely chopped

One-and-a-half tbsp ginger, finely chopped

1 tbsp ginger, juliennes

2 green chillies, deseeded

Quarter tsp turmeric + half tsp red chilli powder, dissolved in a little water

2 tbsp kasuri methi

2 tbsp fresh coriander, chopped

2 tbsp ghee

Method

Heat ghee in a handi or vessel that can be sealed easily, add whole garam masala and
sauté over medium heat until it crackles. Add and sauté onions until golden brown.

Add garlic, ginger and green chillies and sauté for a minute.. Add dissolved turmeric

and red chilli and stir in. Add tomatoes and sauté until the oil leaves the masala. Add

the marinated chicken with marinade and half a cup of water. Bring to a boil, cover

and simmer until the chicken is almost cooked. Adjust seasoning if required. Sprinkle

ginger juliennes, kasuri methi and coriander and cover with a lid. Seal

the handi with atta (dough) and put on dum in a preheated oven at 250 degrees

Celsius for 20 minutes.

 Dhingri Dulma Recipe
Dhingri Dulma is an Awadhi style masala mashroom dish which is famous in
Northern regions of India. This incredibly scrumptious dish is mainly prepared
by using mushrooms and paneer. Red and yellow bell peppers add colours to
the vegetable dish. Feel the chewy texture of mushrooms along with the
softness of paneer by preparing this vegetable dish soon for your loved ones.
Mushroom also has various health benefits. It is a rich source of fiber and
protein. Adding paneer to the dish gives it a smooth and lovely texture. Again,
paneer is a great source of protein. The extra ordinary pungent tempering
gives an amazing aroma to the dish. If you are someone who is bored from
having regular vegetables and dishes then you should definitely try this
different dish soon. You could prepare this tasteful vegetable in lunch or
dinner for your kids and family. Almost every kid likes to have paneer, but this
time make it in this interesting way and make your kids more happy. Serve it
along a crispy parantha or chapati to get the best taste. If you have guests
coming to your house, you need not worry about food, as here is the recipe
which you can make to impress your guests. It will take around half an hour to
prepare this delectable vegetable. The ingredients used in preparation of this
tasteful vegetable dish are easily available. This is a simple and quick recipe.
Follow the steps carefully. Make sure you make use of fresh vegetables and
paneer for preparation. You may prepare this dish while you organize an
upcoming kitty party or get-together. This recipe is loved by people of all the
age groups. Prepare this dish soon and relish its awesome taste with your
family.

Recipe: Jiggs Kalra, Owner, Masala Library

Ingredients of Dhingri Dulma

 200 gm chopped into cubes button mushroom

 2 chopped red bell pepper

 1 chopped capsicum (green pepper)

 1 teaspoon black cumin seeds

 15 gm ginger

 4 teaspoon ginger paste

 1 cup chopped tomato

 1 teaspoon powdered black pepper

 450 gm crushed lightly paneer

 2 chopped yellow bell pepper

 1/4 cup ghee

 6 spring onions

 4 chopped green chilli

 4 teaspoon garlic paste

 salt as required

For Seasoning
 4 red chilli

For Tempering
 2 teaspoon coconut oil

 1 pounds mustard seeds

 Step 1

To prepare this delicious vegetable, first, take a wok and place it on medium
flame. Then, add and heat ghee in it. Once the ghee is hot enough, add cumin
seeds and stir until they begin to crackle. Now, add spring onions and saute
until glossy. Then, add ginger juliennes along with green chillies and stir for a
minute. Now, add ginger paste, garlic paste and stir-fry until the moisture
evaporates completely. Next, add sliced button mushrooms and stir-fry for a
minute. Then, add bell peppers, green spring onions, capsicums, tomatoes
and stir-fry for next 4-5 minutes. Now, add paneer and mix well. Also, add salt
and pepper as required. Mix well and turn off the flame.
 Step 2

To prepare the tempering, first, take a small sized pan and place it on medium
flame. Now, pour and heat coconut oil in it. Then, add mustard seeds and stir
 until they begin to pop. Next, add red chillies and stir until they begin to
change color. Mix well and turn off the flame.
 Step 3

Lastly, take a serving dish and transfer the prepared mushroom

vegetable(step 1) in it. Garnish it with the prepared tampering(step 2) and
serve immediately.