Qeema Qabooli

3 Rice mugs, boiled with salt, cinnamon and star anise
700 gms mince meat
2 cups channa daal soaked overnight and boiled soft with 1 tsp salt and 1 tsp haldi
... 2 medium onions, chopped
2 tbls of ginger garlic paste
5 tomatoes
2 tbls tomato paste
1 tsp salt, or as taste
1 full tsp red chili, 1 tsp dhania powder, 1/2 tsp haldi, 1/2 garam masala, 1/4 jaifal jawetri and elaichi powder mix
1 large portion of prepared french fries
5 boiled eggs, shelled and sliced
3 tomatoes, sliced
yellow food colour, fresh dhania, green chilies

- heat a star anise and 2 big elaichi in oil
- add onions, fry till transparent
- add mince and fry
- add GG - spices.. and fry like u would normally make qeema
- add the tomatoes and reduce heat to low and cover
- let it stay covered, so the steam loosens the skin on the toms
- pick off the skin, and mash the toms to get a paste
- add the tom paste and bhunofy
- meanwhile ur chana daal should be boiled. The haldi will make it boil a bit faster and retain its yellow colour
- add the chana daal, mix in well and cook covered for about 10 minutes
- layer the rice with the prepared qeema, alternating layers with sliced egg, sliced tomatoes, french fries, dhania and chillies
- end with the rice on top
- make holes in the rice pot with a long spoon and dip in the food colour in 4 parts, covers holes with rice
- put it on dum and let it gather steam
- serve with raita  and salad

Potato cutlets

Ingredients
potatoes 1 kilo
spring onions chopped 1 bunch
coriander chopped 1 bunch...

green chopped 2-3
salt,crushed chilies to taste
cumin seeds a pinch ( if u don't like cumin seeds add 1/2 tsp cumin powder)
chaat masala 1/2 tsp optional
egg 1
bread crumbs for coating

 Boil & mash potatoes,,, add all the green masala & the spices & mix well... make small patties with the with the prepared mixture
beat 1 egg & set aside.
take one Pattie at a time dip it first in the egg & then in bread crumbs & set aside,,
repeat the same procedure for all the remaining patties

 let them set for an hour or in the refrigerator,,shallow fry the cutlets,,serve hot.

Chicken Malai Tikka

500gr Chicken breast filet (in cubes)
... ½ tsp ginger paste
½ tsp garlic paste
½ tsp curry powder
¼ tsp garam masala
½ salt or to taste
½ tsp red chili powder
1tsp Tandori masala
2-3 tsp yoghurt or Cream
1tsp lemon juice
3tblsp oil
dash of tumeric (haldi)


  -wash the filet and cut inot cubes
-prick the cubes all over
-rub in the lemon juice
-mix all rest ingredients in oil
-add the chicken cubes into it
-mix well and let rest for an hour
 -Heat oil  & fry on a medium heat in less oil
-Serve with naan or chapatti
 

Kunafa

Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 Packet Lassa Semai
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Lassa Semai breaking all strings apart with hands. Add melted butter over Lassa Semai mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4. Take a sharp knife and run along Lassa Semai’s sides. Cover pan with plate and gently flip. Pour half of sugar syrup over semai; reserve other half to serve at table. Garnish with pistachios.

Simple Cake

2 Eggs
5 tbsp of Sugar
... 2 drops of Vanilla Essence
1/2 tsp Baking Powder
A pinch of Salt
Yellow Color

2 banana sliced

Diluted apricot jam with warm water.

Beat all the above ingredients for 5-8 minutes. When it turns creamy, add 3 tbsp of Maida to it and mix well.

In the hot non-stick pan, add some ghee around. Spread the batter in the pan.

In a pre-heated oven, place the pan on medium height. Bake it for 20 minutes on 175 degree centigrade.

 Bake 2 cake then allow it to cool down at normal room temperature.

Brush the jam all over the cake then place sliced banana .

then place other cake over it.

Again brush apricot jam over the cake .

De-lightful 7up Cake

Ingredients 2 eggs 2 cups of sugar - measure out and then grind about 160 grms each 1 cup vegetable oil - I used Afia's corn oil - 155 ml 3 cups flour, 110 grms each 2 tsp, 10 grms, baking powder 1/2 tsp vanilla essence 1 bottle, 350 ml, 7up - beat the eggs and sugar creamy - add oil pouring while beating - sift together flour and backing powder and add that, mixing in with a spoon only -add 7up to the batter, mix in and pour in form and bake. - let it cool on wire rack and glaze with: 1 cup powdered sugar mixed with 2 tsp warm water and 1 tbls lemon juice, adding a few drops of yellow colouring. its a slower cake - which wud be around 180 to 190 C.. and it took me almost 45 mins.. but please check according to ur own oven

Basic Vanilla Cake

 

Here is the recipe: 1 cup room temperature unsalted butter 1 and three-quarter cups sugar 5 room temperature eggs 1 1/2 cups all-purpose flour+11/2 cup almond powder (optional) /or u can 3 cups flour will do 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon vanilla extract or essence 1 1/4 cup non-fat buttermilk TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. :) Almond Powder makes cake lighter try it out :) Preheat oven to 180C. Grease and put some parchment in your pans. Then grease the parchments as well and dust with a bit of flour. Sift together flour, salt and baking powder. Set aside. Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :) Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla. Add flour, (almond powder) &  buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake. Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make perfectly sure you've got everything will mixed. Divide the batter between your cake pans. Bake in preheated oven for twenty-five to forty minutes. Check for doneness by pressing gently on the cake. If you leave an indent, not done. If it bounces back gently without leaving a mark, done. You can use a toothpick to check also. Don't over bake the cake! :) Let the cake cool in the pan for a few minutes then turn it out onto a rack to finish cooling completely. Enjoy!!

Prunes & Date Pudding

 

Ingredients: Pre-soaked fruit mixture 2 nos. Star Anise 1 inch stick Cinnamon 1 cup Prunes (finely chopped) 100 gm Dates 1 tsp Vanilla essence 1 cup Orange Juice 1 cup Apple Juice For the Dry ingredients 1/2 cups Flour 1 tsp Baking powder ½ tsp Nutmeg powder ¼ tsp Allspice powder ½ tsp Cinnamon powder For the Pudding base 1/4 cup Butter 1/4 cup Brown sugar or normal sugar will do 1 tsp Vanilla essence 2 nos. Eggs Method: 1. In a mixing bowl, combine all the ingredients for pre-soaked fruit mixture, cover with cling film and refrigerate for 3 days. 2. Preheat oven to 150ºC. In a mixing bowl, sieve together the flour, baking powder, nutmeg powder, allspice powder and cinnamon powder. 3. In a large mixing bowl, whisk the butter with brown sugar and vanilla essence till mixture is light and creamy. Beat in the eggs one by one. 4. When eggs are properly combined, fold in the flour mixture, then fold in the fruit mixture. 5. Grease a large mould or 6 to 8 individual moulds and fill each ¾ with batter. Cover the mould(s) with foil. Fill half a baking tray with water and place the mould(s) in it. Place the tray in the preheated oven and steam bake for 1 hour. 6. Meanwhile, in a frying pan, heat the cream with sugar, saffron till it simmers. Remove from flame. 7. To serve, unmould the pudding(s) on a serving plate, pour the sauce over it and sprinkle over with candied peel. Serve warm.

Mango Bread & Butter Pudding

 

Ingredients: 8 slices plain white bread 2 cups whole milk 3 eggs handful of raisins 1 cup and a little more mango pulp (use canned or fresh) .If using fresh just blend the pulp to a smooth consistency before using 2/3 tspns sugar (more if using plain bread) 2 tspns vanilla essense Ground nutmeg to sprinkle on top (optional) Method: Preheat oven to 175deg C Mix well together the milk ,eggs, sugar, vanilla, and mango pulp Grease a baking dish and lay out the first layer of bread slices. Sprinkle the raisins over the bread. Now lay out the second layer of bread, and make sure all the raisins are covered under this layer, so they don't burn when you bake the pudding. Pour the custard mixture over the top now making sure to cover all the bread slices thoroughly. Press down gently so the lower layer also soaks up the custard. Bake for 25 to 30 mins or until the pudding is golden and puffed up. Serve with fresh mango slices, warm custard, or cream. Enjoy !!!

Cream/Almond stuffed dates

 

-chill the nestle cream -pit dates -fix in an almond each -mix cream with less sugar(too much will make it runny) -cover with thick layer - let chill in fridge b4 serving Divine!! no matter how much i make all is gone better get a kilo pack :)

Bread Pudding

 

Ingredients: 2 cups whole milk butter for greasing the baking tray 2/3 cup sugar ( depending on taste preference) 3 eggs 1/2 teaspoons cardamom powder 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/2 teaspn of baking powder 3 cups bread, torn into small pieces 1/2 cup crushed nuts (optional) Directions: 1. In medium saucepan, over medium heat, Cool to lukewarm. 2. Soak the bread in the milk for about an hour. 3. Combine sugar, eggs, cinnamon, nutmeg, vanilla ,baking powder and soaked bread. 4.Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. 5. Place bread mixture in a lightly greased 1 1/2 quart casserole. 4. Sprinkle with crushed nuts if desired. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

A Perfect Chicken Briyani !!!!

 

for 1 chicken(nearly 1kg) 3.5 tbsp ginger garlic paste 3.5tbsp biryani masala(mehran or shaan) 8-10 green chillis,hand full of coriander leaves(make paste of this two) 200gm yogurt cup onion 3 mdm.slice n deep fry in oil r ghee kaaju deep fry in ghee marinade chicken (for 30-45 min )in gg pste,biryani masala,green chilli n coiander pste,yogurt,handfull of mint leaves,salt,little mirchi powder(if u want more spicy),half of the fried onions (crush),little oil.. Boil water fo rice(1 kg rice for 1 chicken) add garam masal(whole) green n black elachi,cinnamon,clove,black pepper,maze,little star anise,tej patta,n zeera to the boiling water,n add 2-3tsp oil... when water is boiled add washed n soaked(30min) rice to it Let the rice cook on high flame till 2/3 is done... drain the water fully n spread the marinated chicken in the bottom vessel (u can spread a little rice in the bottom to avoid daag in chicken pcs :)...then add a layer of rice,fried onions,few mint leaves, sprinkle litte biryani masla...again add remaining rice n do the same..on the top sprinkle saffron(added in milk),lemon juice(1) seal the vessel tightly to avoid any leakage...n let it cook on high flame for 15min(keep on rotating he vessel) n anoter 15-20 min on low flame.. (.till ur neighbour ask u kyaa special hai aaaj?biryaani ban rahee hai

Shahi Tukda

 

Ingredients: Milk: 2 1/2 ltr Sugar: 16 tablespoons 4-5 tblsp Milk powder Saffron: a pinch Bread Slices: 1 large packet Pistachio: 50 gm Saffron: a pinch again (for decoration) Oil: for deep frying Preparation: - Remove sides of bread slices and cut them in half diagonally. - Thinly slice the pistachio. Method: Boil milk in a big pot. Add a pinch of saffron, milk powder, sugar and let it simmer on low heat. In the meantime, in a sandwich maker place triangle shaped bread slices and toast it till dark golden brown (not burnt). Increase milk's heat n bring 1-2 boils and now remove from heat. Pour 2-3 serving spoons of milk in the bottom of the serving dish. Take out around 2 cups of milk in a bowl. Dip the toasted bread slices in the bowl's milk one by one and set them in the serving dish. Pour little bit milk from the pot and then place another layer of fried breads by dipping them in bowl's milk. Repeat making layers till you reach the top. Pour the remaining milk from the pot. If you have milk left in bowl, strain it through a strainer as you don't want bread crumbs on top. Garnish your Shahi Tukray with sliced pistachio and with an extra pinch of saffron, crushing them with fingers while sprinkling. Let it cool on room temperature first n then put it in refrigerator. Serve cool

Mango Sheera

 

Ingredients needed: 1 cup semolina, 1/4 cup ghee /clarified butter, 1 can (400 gms) of alphonso mango pulp or 2 cups of fresh mango pulp. Blend the fresh pulp to a smooth consistency before using it, 2 cups hot milk, 1 1/2 cup sugar, 1 tspn cardammom powder, 1/2 tspn saffron strands. Method: 1. In a heavy bottom wok or flat pan , heat the ghee and add to that the semolina. Mix the two and roast the semolina on a very gentle heat to a golden colour. The aroma of the roasted semolina with ghee is very tantalising. 2.While you are roasting the semolina, gently bring the milk to a boil in a saucepan. Switch off the gas once it comes to a boil. 3. After the semolina is nice and golden add the hot milk very gradually into it. Be careful as hot steam rises as soon as you pour the milk into the semolina. Mix it all very well and cover the pan with a lid for a few mins so the semolina ccoks by the steam . (Note the heat should be gentle at all times as it is very easy to burn the semolina.) 4. Remove the lid and next add the sugar. Mix again. As the sugar dissolves the entire mixture will change in consistency and become very loose. But it comes back to normal as soon as all the sugar is dissolved. Again cover and let cook for a few secs. 5. Now uncover again ,switch off the gas and add the mango pulp ,cardammom powder and the saffron strands. Stir these in gently. Cover it for one last time for a few seconds. At this stage again the sheera gets a loose consistency but it gets firmer in texture once it has cooled down again. Your Sheera is ready to eat.... :)

Kala Kand

 

Ingredients: 1 tin (400g) NESTLÉ MILKMAID Sweetened Condensed Milk 2, heaped tbsp milk powder 500 g Paneer 3-4 Elaichi (Powdered)  Method Mash paneer coarsely and mix in milk powder and NESTLÉ MILKMAID. Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan. Remove from the fire and spread onto a greased plate. Sprinkle elaichi powder. Cool and cut into squares.

Banana Sheera

 

1 cup semolina(suji) 1/4 cup of pure ghee 1 cup of water 1 cup of milk 1 ripe banana 2 tbspn of milk powder 3-4 tbspn of sugar (accordingly to your taste) pinch of caradamom powder mixed nuts  Method 1.In a broad pan pour milk & water togather along with finely chopped banana,milk powder, caradamom powder, sugar let it cook for 10 mins. 2.On the other hand, dry roast suj in the another pan be careful while roasting it should not get burnt . Remove keep aside. 3. Now heat pan on the medium flame and add ghee in it then add roasted suji in it. 4. Stir it nicely now add milk & banana mixture in the suji. 5.Stir it & add mixed nuts ; cover the pan for 5 mins on dum,. 6.Banana Sheera is ready enjoy it !!!

Pav Bhaji

 

1 onion, chopped finely half cup grated cabbage half cup grated carrot 1 cup grated potatoes half cup red and green bell pepper/capsicum, chopped into small pieces half cup tomatoes, chopped into small pieces half cup cauliflower, chopped into small pieces quarter cup peas (boiled) Spices & other ingredients: 2 tbsp oil + 1 tbsp butter (plus some extra butter for later) half tsp ginger paste half tsp garlic paste 2 green chillis, chopped big bunch of chopped coriander 1 tbsp tomato paste 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp garam masala half tsp turmeric powder 1 tsp whole cumin 1 tsp fenugreek leaves 1 tbsp grated raw mango (or 1 tsp aamchoor powder) juice of half a lemon few drops of red colour water Heat the oil and butter in a pan or wok, preferably non-stick, then add the cumin seeds and let them splutter. Then add the fenugreek leaves followed by the onions. Let the onions fry until golden, then add the ginger and garlic pastes. Stir fry for a minute, then add the veggies one at a time, stir-frying each for a minute before the next addition. Do them in this order: Start with the cabbage, followed by the capsicum, carrots, cauliflower, potatoes and tomatoes. Reserve the peas for later. Add salt and all the powdered spices except for the garam masala. Stir fry for a few minutes, then add the green chillis and grated mango. Keep the heat on low keep stirring. Add the tomato paste, then add some water (enough to cover the veggies. Cover the pan and let the veggies cook until the water reduces and the veggies are soft. This could take about 20 minutes. Make sure you keep checking on the veggies and giving them a stir every now and then, and add water if you find it getting too dry. Once veggies are soft, mash them using a masher. Then adjust salt and water. Add a few drops of red colouring as needed, just to give the mixture a lovely fresh colour. Simmer for a few minutes then add the peas and give them a stir. Cook for 5 more minutes or until desired consistency is reached, then add the chopped coriander and a tablespoon of butter. Sprinkle the garam masala, stir and switch off the heat. Just before serving, squeeze the lemon juice, stir it in, garnish with some chopped onions and coriander and serve with the buttered pav!

Paneer In Lucknowi Style

 

1 Packet readymade panner (cut in cubes) 3 - 4 tbsp ghee 2 onions (chopped) ...3 tomatoes (chopped) 2 tbsp ginger- garlic (paste) 3 - 4 cardamom 3 - 4 cloves 1/2 stick of cinnamon 3 tbsp fresh cream 1 1/2 tbsp kashmiri chilly powder 2 tbsp corriander powder 1/2 tsp jeera powder 1/2 tsp kasuri methi Salt to taste Method: 1.Thaw the paneer if using frozen in warm water after a regular interval keep changing the water until the paneer are soft then soak them for 10 mins in salted water later on heat fry pan with little oil then swallow fry the paneer on low flame n keep aside. 2. Grind onions, tomatoes, ginger- garlic, cardammom, cloves and cinnamon. Make it a paste. 3. Heat ghee, add chilly powder, corriander powder, jeera powder and methi powder and cook for few minutes till you get the smell of the flavours. 4. Add the onion tomato paste with little water and cook. Add salt to taste. 5. Add fried paneer to it. 6. Last add fresh cream and stir continuously till the cream mixes well. 7.Serve hot with ghee rice or chappatis! Enjoy :)

Green Moong Curry

 

250gm mung beans/green gram (soaked overnight or at least for 6 hours) 4 tbsp oil (more or less according to taste) 4-5 fresh tomatoes 1 tbsp tomato puree 1 big onion or 2 small ones, chopped fine or grated half tsp garlic paste 2 green chillis some chopped coriander leaves and some coriander sticks/stems some fenugreek/methi leaves (3-4 leaves) 1 tsp cumin powder 1 tsp coriander powder quarter tsp turmeric powder salt to taste water Chop tomatoes into big chunks and put in the blender along with 1 green chilli and the coriander stems. Blend until smooth. Heat oil in a pressure cooker, add the fenugreek/methi, followed by the garlic paste and the onions. Fry until the onions are almost golden, then add Then add the blended tomatoes. Cook together until the tomatoes begin to dry up. Add water (about 4 cups to begin with). Add salt, let it come to a boil then close the pressure cooker and cook for about 3 whistles or 6-8 minutes. Let the pressure cooker release all it's steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust according to how dry or watery you prefer your curry! Also check and adjust salt. Once ready and soft, sprinkle with quarter tsp garam masala and some coriander leaves and serve with rice or rotis.

Five Star Dal

 

Ingredients needed: Fill a cup with equal quantities of : Toor Dal, Yellow Moong Dal, Masoor Dal, Whole masoor and Chana Dal 1large tomato chopped, 1 onion chopped, 3/4 cloves of garlic minced, 2 to 3 dry red chillies, 2 tspn coriander powder, 3 to 4 tblspns ghee, 2 tspns jeera (cumin seeds) 1/2 tspn hing (asafoetida) 1 tspn turmeric powder, 1 tspn chilly powder (optional) 8 to 10 fresh curry leaves, salt to taste Fresh coriander to garnish Method: Wash the dals together and cook with double quantity of water and a pinch of salt and 1 tspn of turmeric powder in pressure cooker as you would for any dal. In a pan heat the ghee and temper it with the cumin seeds, hing, and red chillies and curry leaves, Next add the chopped onion, and garlic and fry on moderate heat until onion turns light golden in colour. To this add the chopped tomato and cook further for a few more minutes, Now add the coriander powder, and a little turmeric powder and cook further . Add a little amount of water at this stage. Next add the cooked dals and stir well. Add more water to make it as thin as you like and bring it to a boil. When it begins to boil turn down the heat and let the dal simmer for about 20 mins. Check the seasoning, you might want to add more salt and also more chilly powder to the dal at this stage.After 20 mins on simmer switch off the heat . Turn out the dal into you serving bowl and garnish with fresh coriander and enjoy with rice , chapatis or parathas. You can even add a dollop of butter to the dal just before serving . It's sinfully indulgent but tastes simply awesome

White Chicken Qorma

 

Ingredients 2 boneless chicken breasts, cubed (about 250-300gm) half tsp whole cumin seeds 1 cinnamon stick 2 cardamom pods 1 medium onion, chopped finely half tsp garlic paste 1 tsp ginger paste half cup sour cream or yoghurt (I prefer sour cream) half cup coconut milk 2 tbsp oil 1 green chilli quarter cup coriander leaves, chopped 1 tsp flour/cornflour salt to taste juice of half lemon almonds for garnishing (optional) Marinate the chicken in the following spices and set aside for a few hours, preferably overnight: 1 tsp turmeric powder 1 tsp coriander powder 1 tsp red chilli flakes half tsp cumin powder quarter tsp garlic paste 1 tbsp oil NOTE: Do not add any red chilli powder to this dish as it will change the colour of the curry. For extra spice, use red chilli flakes, green chillis or pepper powder. Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then. Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp of flour/cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavourful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery. Serve with rice and naan! :)

Lobia (chavli) Chicken

 

ingredients 1&1/2 cup Lobia (chavli) saok them atleast for 2 hour 1/2 chicken 2 onions... 1/2 garlic...(6 to 7 pieces) 1 tblspn salt 1 tblspn red chilie powder 1/2 teaspoon termaric 1/4 cup oil 1 tomato 2 tablespoon yogurt 1/2 teaspoon garam masala whole green chilies 5 to 8 direction 1.Add onoin slice and garlic, half glass of water all spices except garam masala...and cook 15 to 20 min....for quick cooking give pressure for 3 min 2.cook until water dry then add oil ,tomato fry masala for 10 min add yogurt garam masala and fry few min add chicken and whole green chilies fry again for 15 min add some water if masala is too dry to avoid to stick it from pan....(AT THIS STAGE...when chicken is fry if i want chicken curry i add 1 glass of water and make chicken ka salen)......for beans don't add water and keep frying 3.now after frying chicken in masala add beans and fry 5 to 7 min add 1&1/2 glass of water and cook 1/2 an hour....or until they make soft if u are using pressure cooker to save ur time then give pressure for 5 min 4. when beans make soft adjust the curry by reducing and adding water...and cook on low heat to oil comes over the curry...garnish with coriander leaves .and serve with naan or roti...

Kheema Handi

 

1kg bareek keema- 6-7 green chillies (depending on how spicey you like it) 1 small onion chopped finely 1 tsp of red chillies 1tsp of ground zeera 1tsp of ground corriander 2-3 tsp of powder/crushed almonds 1 1/2 of salt 1 egg Masala 2 onions finely chopped 3 tomatoes 3 tsp of garlic and ginger paste mix 1 tsp of pepper 1tsp of zeera,ground coriander,chilie flakes,shaan Qorma mix 1st of salt- or more depending on how you like it- bear in mind that the kebabs are going to spicey so you dont want to overpower the masala with chillie. half lemon juice 2 tsp of ground almonds For the kebabs- 1)bind and mix all the above spices with the keema and add the egg. 2) Roll the keema to form small seikh style kebabs-in a frying pan fry them on a medium heat untill golden brown. If you are not sure about how the kebabs taste- what i normally do is fry a sample small kebab to taste the salt etc. 3) Once all the kebabs are fried leave them aside 4) fry finely chopped onions untill golden brown. 5)add ginger and garlic paste, cook then add chopped tomatoes 6) then add all the spices and make into a masala. cook and taste if anything extra needs to be added you can do so at this point. 7) Add the kebabs and half cup of water or more depending on the consistency you want. 8)Leave on dham on a low heat for 15-20 minutes untill the kebabs have cooked. Dont try to stir as it will break the kebabs. 9) once cooked- garnish with chopped green chillies,ginger and lemon and serve with naaan

Kheema Aloo with Capsicum

 

Delicious keema aloo (mince n potato curry) with some chopped red and green capsicum for added flavour. Tastes delish and smells sensational too! 250gm mince Marinate the mince in quarter tsp each of turmeric, coriander, cumin powders, some salt, and 2 tbsp of yoghurt. Set aside for at least half an hour. 3 grated onions quarter cup oil 2-3 fenugreek/methi leaves 3 tomatoes, blended with skin 2 tbsp tomato puree/paste 1-2 green chillis 2 potatoes, peeled and cubed 1 small green capsicum, cubed 1 small red capsicum, cubed some whole pepper, 2 cloves, 2 cardamom pods 1 tsp ginger 1 tsp garlic quarter cup yoghurt, whipped salt to taste 1 tsp coriander powder 1 tsp cumin powder half tsp garam masala half tsp turmeric powder half tsp red chilli powder juice of half a lemon 2-3 tbsp chopped coriander Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mince meat, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly. Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chillis. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid colour in your curry, you can add a bit of fried crushed onions or extra tomato paste. Check the potatos to make sure they are done. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you're done! Serve with rotis, chapatis or rice, or as preferred

Achaari Chicken

 

Ingredients Chicken: 1 kg Onions: 4, medium size (finely sliced) Tomatoes: 4, medium size (chopped) Garlic Paste: 1 tbsp Ginger Paste: 1 tbsp Salt as taste Red Chilli Powder: 1 1/2 teaspoon (or as per taste) Turmeric (haldi) Powder: 1/4 teaspoon Coriander Seeds Powder (dhania powder): 1 teaspoon Yogurt (dahi): 250 gm or 1 cup Lemon Juice: 1 tablespoon Big Green Chillies: 6-8 Fennel Seeds (Saunf): 1 1/2 teaspoons Onion Seeds (Kalonji): 1 teaspoon Preparation: - Slightly dry roast fennel seeds and onion seeds in a frying pan. Do not put oil or water. Just dry roast it for 2-3 minutes on low heat or till you get nice smell of fennel seeds. - Beat yogurt in a bowl with a fork. Method: Heat oil in a deep pan and fry finely sliced onions till light golden brown. Add garlic paste, and ginger paste. When the paste turns slightly brown, add in chopped tomatoes. Cook covered on low heat till tomatoes are soft. Add in chicken and salt and fry for a few minutes. Now add red chilli powder, turmeric powder, dhania powder and 1 cup water. Bring a nice boil. Now cover and cook till chicken is half done. Now add well beaten yogurt, lemon juice and big green chillies. Cook on medium heat for 2-3 minutes. Stir in dry roasted fennel seeds and onion seeds. Cover and cook till chicken is well done. In crease heat to reduce extra water and till oil comes on sides. Serve hot with naan or chapati

French Toast or Bombay Toast

 

Recipe by Lubna: 4 slices bread 2 tbsp butter, melted 2 eggs 2 tbsp milk 1 tbsp honey or sugar (optional) Whisk the eggs with butter, milk, honey/sugar, salt and pepper together, then dip the slices one at a time on both sides, let them soak in the mixture..but don't leave them too long coz they might fall apart if they get too soggy. Place on a lightly buttered frying pan and cook on each side on low heat until the colour is nice and golden and the center is firm. Serve with honey, powdered sugar, fruits, syrup or just enjoy them plain!

Dosa with Coconut Chutney

 

Uncooked rice – 1 cup Cooked rice – ¼ to ½ cup Urad Dal – ¼ cup Methi seeds - ½ tsp Soak all the above ingredients except cooked rice for 8 hours. Grind all the above ingredients along with cooked rice to a fine paste. Put the above batter for rest in air tight container .let it ferment overnight . The batter will rise to double of its quantity till morning .Add salt to the batter. And add little water if the batter is too thick. Now the batter is ready. Grease pan with little oil and pour the batter n spread it on the pan. Dosa is ready. Serve it with coconut chutney. Coconut chutney Fresh coconut – 1 cup Green chilly – 2 Ginger - ¼ inch Salt Tamarind – 1 tbsp approx. Coriander leaves - 3 stems For tempering Oil – 3 tbsp Mustard seeds Urad dal Curry leaves Grind fresh coconut, green chili, ginger, salt, tamarind, coriander leaves with water. Remove the chutney in a bowl. Temper it with the above ingredients

Apple Dappy

Prepare the filling

Recipe

1 sweet apple, peeled and cored, then grated.
1 heaped tsp sugar

1 pinch cinnamon powder

Mix together in a bowl and set aside.

Prepare the dough

Recipe

Prepare the dough

Recipe

100gm self raising flour (OR 100gm all-purpose flour plus 1 tsp baking powder)
2 tbsp/30gm butter, COLD
1 tbsp castor sugar (you can grind normal sugar and use)
4 tbsp single cream (I used 2 tbsp evaporated milk and 2 tbsp sour cream)
pinch of salt
icy cold water


Sieve the flour, add the salt and butter, then rub together using your fingertips until crumbly. Add the castor sugar and mix together using a fork.

Then add the cream or evaporated milk and sour cream a little at a time and mix to combine.

If need be, add icy cold water until the dough comes together smoothly. Do not over-knead,

Roll out the dough to a rectangular shape, then spread out your filling . Make sure you do not add any of the liquid that gets released by the grated apple.

Start rolling from the long side, like a swiss roll until you have a tube.

Slice your roll into 7 pieces of equal size. You can use a string or dental floss to cut neatly. Place the rolls on a buttered pan with space between them.

Sprinkle with a little more demerara/brown sugar.

Bake immediately at 200 C for 20-25 minutes.

Serve!!

Aloo Paratha

1/2 kg potatoes
1 tbsp butter or oil
quarter tsp rai/mustard seeds
2-3 curry leaves/limro (optional)
2 green chillis chopped
salt to taste
half tsp chilli powder
1 lemon's juice
1 onion chopped very fine
some chilli flakes
quarter tsp turmeric
pinch of cumin powder
half tsp garlic paste
3 tbsp chopped coriander

Boil the potatoes, peel and mash whilst still warm (use good white potatoes for this to avoid stickiness)

Heat a pan and add the butter, once heated add the rai/mustard seeds and chopped limro/curry leaves. Add the garlic paste and stir together.

Then add the onions and fry until soft...don't brown them. Now add the mashed potatoes, add salt, chilli powder, turmeric powder, cumin powder and chilli flakes. Stir together then add the lemon juice, chopped coriander and chopped green chilli. Taste and adjust salt and chilli, switch off and let it cool.

And here is the dough recipe:

2 cups all purpose flour.
1 tsp salt
1 tbsp ghee

Mix together and knead to a soft dough using warm milk.

Divide the dough into 4 peras/balls.

Take each ball, roll it out and apply a touch of ghee. Divide it in half and roll each half into a cone...then press the cone down flat. So when you're done you will have 8 flattened down cones or peras.

Let these peras rest for about 20-30mins.

Roll out two of the peras like you would rotis to about the size of a saucer. Put a decent amount of filling on one of the rolled out rotis taking care not to bring it all the way to edges.Dampen the edge of the roti all around, then place the second roti over it, covering neatly. Press down around the edges. Gently and without using too much pressure, roll out the double rotis with the filling in their centre until it is about the size of a big plate.Now, repeat with all the rest. By the time you're done, you should have 4 big parathas. If you prefer smaller ones, you should divide the initial dough to 5 balls, making 10 small rotis, thereby finally giving you 5 parathas instead of 4.

Now, to cook them. Heat a tava, and once hot, place your paratha. Don't move it around at first, let it take up some heat and start to cook. It might fill up and expand upwards, gently nudge it down or lift it with a wooden spoon and cook it as you would a normal paratha. Turn it over when one side is done. You can add a dab of oil or ghee during cooking.

Serve hot with mango achaar!!

Pooris

11/2 cups all-purpose flour

1/2 sooji(rava)
3 tbsp oil
1 tsp salt
pinch of baking powder
warm water for kneading (you can use buttermilk in it for extra soft pooris!)
oil for deep frying

Sift the flour &rava , add the baking powder, salt and oil.

Gradually add in the butter milk mixed with warm water and knead to a soft dough.

Let it sit for about 20mins, then divide the dough into 10-12 pieces.

Roll each one out to about 4 inches diameter or just roll out into a chapati with the help of knife cut into a four quaters this will definately save your timings... :)

For soft puris proceed as follows:

Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start flickering hot oil over the top of it with a spoon.

Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up.

If the poori turns dark in less than a minute, the oil is too hot.

Reduce the heat of the stove.

Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.

Flip the poori over and cook the other side until golden brown.

For crispy pooris proceed as follows:

After you've rolled out your pooris, make small slits all over them.

This will stop them from puffing up, and they will stay flat and crisp.

Fry them in the oil on both sides until golden and remove.

Drain on paper towels.

Serve hot