Lahsun Chutney

When i was in Saudi Arabia for some time, i and my family loved the Garlic sauce from a famous chicken fast food restaurant named Al-Baik. I tried hard to find a recipe that is closest to the original garlic sauce that i had tasted in Saudi Arabia in this restaurant. After many efforts this the closest i could get to it. This is one of mine and my family’s most favourite sauces from my collection. You can have this dipping sauce with any anything you like the garlic flavour with. Its creamy and delicious. I love this sauce with chicken – fried, grilled or roasted. Try it out. Enjoy.

Garlic Sauce – Lahsun Chutney

Ingredients:  

• Large potatoes – 2 (boiled, peeled and cut into pieces)
• Garlic cloves – 6
• Salt – 1/2 tsp
• Egg yolk – 1
• Olive oil – 3/4 cup
• Lemon juice – 1/2 cup
• Vinegar – 3 tbsp
• White pepper – to taste

Method:

• Gring garlic with salt in a grinder.
• Add potatoes to it and again grind it till smooth.
• Beat the egg yolks and add to it.
• Add all the remaining ingredients and grind for a few minutes till mixed well.
• Add a little bit of water and mix it well if it appears to be thick.
• Pour into a sterlised bottle and store in the regfrigerator.

 

Shahi Paneer

Paneer is a healthy, protein rich soft cheese used in Indian cuisine. Its a bit like ricotta in appearance and taste. This cheese does not melt when heated. Paneer is an aspirational food and defines sumptuousness in vegetarian feasts. It takes minutes to make, and you can experimeant with it as you wish. Enjoy the dish.

Shahi Paneer – A Royal Cottage Cheese Curry

Ingredients:

• Paneer – 200 gms
• Yellow Onions – 2 Medium
• Ginger-Garlic Paste – 2 tsp
• Green chillies – 2 1/2 tsp
• White Pepper Powder – 1/2 tsp
• Red Chilli Powder – 1 tsp
• Turmeric Powder – 3/4 tsp
• Garam Masala Powder – 1 tsp
• Light Cream – 3-4 tbsp
• Dry fruits (Cashew Nuts, Raisins) – 1/4 cup
• Milk – 1/2 cup
• Canola oil – 8-10 tbsp
• Salt to taste

Method:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.