Red and Green Chutney for Creamy Dip

 Ingredients for Green Chutney

• 1 bunch of Coriander leaves
• 1/2 bunch of Pudina leaves ( Optional)
• 1/2 inch Ginger
• 3-4 cloves of garlic
• 1/2 chopped Onion
• 1/2 tsp Garam masala
• 1/2 Jeera1/2 tsp Chaat Masala
• Salt as per taste

  Method 

1.  Mix these all ingredients in the grinder and make a smooth paste.
2.  Add 2-3 Tbsp of White dip in this chutney and serve with your favorite starters. 

Red Chutney 

Fried Chicken along with Creamy Dip

 Ingredients Required

• 500 gram Chicken leg pieces or as per Choice
• 1/2 cup Curd
• Salt as per taste
• 2 tsp Readymade Chicken Tandoori Masala ( Any Brand)
• 1 tsp Red Chilli powder

Method-: 

1.  Properly clean the chicken pieces in fresh water. Keep aside for an hour to remove water from it.
2.  Now add curd, salt, red chili powder, and Tandoori masala in it, and mix well.
3.  Keep this marinated chicken aside for at least 2 hours. 
4.  Heat a wok and deep-fried this.
5.  Enjoy Tandoori chicken with the Creamy dip of your choice. 

Creamy Dip

 Ingredients

• 200 Ml Cream
• Black salt as per taste
• 1/2 tsp Balck Pepper
• 1 tsp Chaat Masala
• 1 Lemon

Method

1.  Take a bowl and add 200 ml cream to it.
2.  Add black salt, Black pepper, and Chaat Masala and mix well.
3.  Add the juice of 1/2 or 1 Lemon, as per your requirement, and mix well.
4.  Now your Creamy white dip is ready.

Note-: This creamy dip can also be used as a base for various chutneys. Mix this creamy base with Green or Red chutney to pair with different cuisines. 

Rasmalai recipe with Paneer

 Ingredients required

• 1 liter full cream milk
• 200 gm Paneer
• Elaichi/ Cardamom
• Kesar/ saffron
• Stevia or Sugar as per taste

Method_:1.  Heat a wok and pour the 2 Litre milk and let it boil on low flame.

    2. Simultaneously boil 2 glasses of water in a cooker (stainless steel cooker only).

    3. Make a paste of paneer in a blender. Make small balls of it. ( approx 10 balls can be made with 200 gm Paneer) 

    4.  Put these balls in the cooker and close the lid. Turn off the stove just when the cooker is about to whistle. DO NOT let the cooker whistle. Do not open the lid immediately, let it cool completely. 

    5.  When the milk starts to thicken, add kesar, Elaichi powder, and sugar to it and stir well. Turn off the flame when the sugar dissolves completely. (If you are putting stevia, then it should be added once you turn off the flame.) 

     6. Now take the paneer balls carefully from the cooker, slightly press and remove the excess water from it and shift it into the prepared milk mixture. 

    7.  Sprinkle some badam on it and let it set in the refrigerator before serving.

Note-: Use cast Iron Wok as milk recipes become super tasty in it