DUM KI DAL
Arhar Dal 300 g
Turmeric powder ½ tsp.
Chopped onion 150 g
Chopped tomato 150 g
Ginger garlic paste 40 g
Butter 50 g
Cumin seeds 20 g
Green chilli 4 nos.
CoolM Cooking Cream 80 ml
Red chilli powder 5 g
Whole Red chilli 3-4 nos.
Salt to taste
Wash dal in water for a few minutes.
In a pressure cooker boil dal with onions, tomato, ginger, garlic paste, turmeric, salt and water (4 times the quantity of dal) for 18 minutes.
After the dal is slightly cool, whisk it with a beater to blend well.
Heat butter in a pan, add whole red chilli, cumin seeds and allow crackling.
Now add ginger garlic paste, slit green chilli, red chilli powder. Cook over medium heat till done and pour on the dal.
Now stir in CoolM Cooking Cream and serve hot.
PANEER BUTTER MASALA
Paneer 400 g
Chopped onion 200 g
Chopped tomato 200 g
Ginger paste 10 g
Garlic paste 10 g
Butter 100 g
Chopped green chillies 10 g
Red chilli powder ½ tsp.
Tomato puree 75 g
Kasoori methi 10 g
CoolM Cooking Cream 75 ml
Salt to taste
Melt butter in a pan, add chopped onion and cook till translucent.
Add chopped tomato, ginger and garlic paste, chopped chillies. Cook till done.
Blend in tomato puree, salt and red chilli powder. Now add paneer cubes.
Mix CoolM Cooking Cream and garnish with kasoori meth. Serve hot.
TANDOORI SOYA CHAAP
1/4 cup Hung Curd
2 tsp Ginger Garlic Paste
2 tsp Kashmiri Red Chilli Powder
1/4 tsp Turmeric Powder
2 tsp Tandoori Masala
1 tsp Chaat Masala
1/2 tsp Black Pepper Powder
Salt (to taste)
1/2 tsp Garam Masala Powder
1 tbsp Kasuri Methi
2 tbsp Butter
3 tbsp CoolM Cooking Cream
1 tsp Lemon Juice
4-5 sticks Soya Chaap
1/4 cup Onion (sliced)
1 tsp Lemon Juice
2 tsp Green Chilli (chopped)
1 tsp Chaat Masala
1 tbsp Butter
1 tbsp Fresh Cream
Remove the stick from the chaap and cut it into small pieces.
Add all the ingredients in a bowl and mix well.
Add the soya chaap pieces and mix well.
Cover the pan and keep aside for 30 minutes.
Thread the chaap in skewers.
Cook the chaap over direct flame until nicely browned.
Transfer the cooked chaap in a mixing bowl.
Add the ingredients mentioned in serving and toss well.
3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
4 Tbsp CoolM Cooking Cream
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
Whisk spices into cream, add lemon juice, garlic, salt, ginger: Whisk the cooled spice-oil mixture into the CoolM cooking cream, then mix in the lemon juice, garlic, salt and ginger.
Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners.
Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.
Shake off excess marinade, place chicken on hot side of grill: Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.
Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.
Turn the chicken so it is brown (even a little bit charred) on all sides
Move to cool side of grill, cover and cook: Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.
Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.
Serve with naan or rice, with yogurt-based raita on the side.
6 medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots
1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
1/2 inch ginger peeled and sliced
1 tsp oil
1/2 tsp salt
1/2 tsp sugar
1/8 tsp black pepper
1 tbsp CoolM Cream
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/8 tsp asafetida (hing)
1 tbsp cilantro finely chopped (hara dhania)
Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
Let the tomatoes cool, then puree in blender.
Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.
Add the tomato pure, CoolM cooking cream and approx. 1¼ cup of water (adjust the water to your taste).
When the soup boils, turn the heat to low and let it simmer three to four minutes.