Certainly! Here are a couple of delicious desi (Indian subcontinent) recipes that can also be made using frozen ingredients for convenience:
1. Paneer Tikka (Using Frozen Paneer)
Ingredients:
- 400 grams frozen paneer cubes
- 1 cup yogurt
- 2 tablespoons gram flour (besan)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon lemon juice
- Salt to taste
- 1 tablespoon oil
- Skewers (wooden or metal)
- 1 large onion, cut into squares (optional, can use frozen pre-cut onions)
- 1 large bell pepper, cut into squares (optional, can use frozen pre-cut bell peppers)
Instructions:
- Thaw the Paneer: Remove the frozen paneer from the freezer and allow it to thaw. Cut into bite-sized cubes if not pre-cut.
- Prepare the Marinade: In a bowl, mix yogurt, gram flour, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, salt, and oil.
- Marinate the Paneer: Add the thawed paneer cubes to the marinade. Mix gently to coat each piece well. Cover and refrigerate for at least 30 minutes to an hour.
- Preheat the Oven: Preheat your oven to 200°C (390°F). If using a grill, preheat it as well.
- Prepare the Skewers: Thread the marinated paneer cubes onto skewers. If using onions and bell peppers, alternate the pieces on the skewers.
- Bake or Grill: Place the skewers on a baking sheet lined with aluminum foil. Bake in the preheated oven for 15-20 minutes, turning halfway, or grill until the paneer is golden and slightly charred.
- Serve: Serve hot with mint chutney and lemon wedges.
2. Chicken Biryani (Using Frozen Chicken)
Ingredients:
- 500 grams frozen chicken pieces
- 2 cups basmati rice
- 4 cups water
- 1 large onion, thinly sliced (optional, can use frozen pre-cut onions)
- 2 tomatoes, chopped (optional, can use canned tomatoes)
- 1 cup frozen peas and carrots mix
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons biryani masala
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 4-5 cloves
- 2-3 bay leaves
- 1-inch cinnamon stick
- 4-5 cardamom pods
- Salt to taste
- 3 tablespoons ghee or oil
- Fresh coriander and mint leaves for garnish
Instructions:
- Thaw the Chicken: Remove the frozen chicken from the freezer and allow it to thaw.
- Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- Cook the Chicken: Heat 2 tablespoons of ghee or oil in a large pot. Add cumin seeds, cloves, bay leaves, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
- Add Onions and Tomatoes: Add the sliced onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute. Add tomatoes and cook until soft.
- Add Spices: Add turmeric powder, red chili powder, and biryani masala. Mix well.
- Cook Chicken: Add the thawed chicken pieces and cook until they are no longer pink, about 10 minutes. Add yogurt, mix well, and cook for another 5 minutes.
- Add Vegetables: Add the frozen peas and carrots mix and cook for another 5 minutes.
- Cook the Rice: In a separate pot, bring 4 cups of water to a boil. Add soaked and drained basmati rice and salt. Cook until the rice is 70% done (the grains should still have a bite to them). Drain the water.
- Layer the Biryani: In the pot with the chicken and vegetables, layer the partially cooked rice on top. Drizzle with remaining ghee or oil, and sprinkle with fresh coriander and mint leaves.
- Dum Cooking: Cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes until the rice is fully cooked and has absorbed the flavors.
- Serve: Fluff the biryani gently and serve hot with raita or salad.
Enjoy these desi delights made easy with the help of frozen ingredients!
