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

Zimikhand(Yam) ke Kabab

500 gm Yam
¼ tsp Turmeric powder
50 gm Ghee
1 nos. (large) Onion (finely sliced)
5 – 6 cloves Garlic
3 – 4 nos. Green Chillies
1 inch piece Ginger
1 small bunch Fresh Coriander
½ tsp Cumin seeds
2 – 3 tsp Lemon juice
2 – 3 tsp Cumin powder
4 tsp Coriander powder
½ tsp Garam Masala powder
1 tsp Red Chilli powder
To taste Salt
25 gm Roasted Chana powder

Method1. In a saucepan, combine the yam with water and turmeric powder and boil till yam is well-cooked. When yam is cooked, remove from flame and drain away all the water and mash properly.
2. Heat ghee and deep fry onions till brown. Remove, drain on absorbent paper and grind to a smooth paste with remaining required ingredients except salt and roasted chana powder. Remove into a bowl, mix with mashed yam and keep aside.
2. Mix the salt and roasted gram powder into the zimikand kebab mixture and shape into patties. Heat a tawa on a low flame and place patties on it to cook slowly. Baste with a little ghee.
3. Serve hot with chutney & parathas.

Jaali Wale Kabab

Ingredients

1/2kg mince meat
2tsp ginger garlic paste
1tsp salt
1tsp red chilli powder
1tsp cumin(roasted & grind)
1tsp garam masala powder
1 onion(chopped)
2tbsp green coriander(chopped)
1tbsp green chilli(chopped)
3 bread slices(soak in lil bit of water ,when soft,squeeze water out)
2eggs+ 2tbsp water(or as much eggs needed for coating)
bread crumbs
oil (for frying)

Method:
1. Mix mince meat,ginger garlic paste,salt,red chilli powder,garam masala powder,cumin powder,onion,green chilli,green corriander & soft bread),until well combined.
2.Keep aside for 1/2 an hour.

3.Make small balls,then press it in bread crumbs,shape in to cutlets,dip in egg and fry in oil

Galouti Kabab

1 kg of mutton mince
2 tbsp of raw papaya paste ( 1 cup raw papaya + 1-2 greenchillies+ 1 small onion = grind it in a fine paste)

1tbs of Ginger Garlic paste
3 tbs Kebab Masala
salt to taste

2 tbsp ghee

1 cup of basan(roasted)
bunch of coriander leaves and mint leaves

For frying
2 tbs of oil

Kebab Masala

Bay leaf 3-4
Cardomom (black) 4-5

Jeera ( cumin seed) 50 gm

Peppercorn 1 tsp
cloves 1 tsp
Coriander seeds 100 gm
Cinnamon 2 sticks medium
fennel seeds 2 tbsp

Pathar ke phool 2-3

green cardamom 7-8 or even more

Star Anise 3-4

Javitri 3-4

Dry rose petal 2 -3 tbsp

Khas ki jhad (Dried Vetevier roots ) few

Nutmeg 2

Pre heat oven for 30-45 mins 180 c then in a baking tray add all the above masala place it in oven for 20 mins later on grind it into a powder.

Meanwhile take the mince in flat plate n knead it nicely as a soft dough , while kneading add red chilli powder, kabab masala, raw papaya paste,salt .

Mix and knead all the ingredients together for at least 10 mins ,now heat a pan add 2 tbspn of ghee when it gets lil warm add it into the mince

Now make a well in between the mince place two lighten charcoal then pour ghee let rest for 30 hr so they are soft.

After 30 mins remove the charcoal n add roasted besan in it n knead it

Shape them into a patties , Pour the oil into a pan and shallow fry the kebabs till they are cooked and golden brown then enjoy :)

Butter Chicken

2 chicken breasts,
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220 g can of whole peeled tomatoes/ or chopped tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt
2 tbsp fresh coriander or spinach, chopped , 1 heaped tblspn kasoori methi (which was not in the original recipe )
salt and pepper

Method:

Smother the chicken breasts with the vegetable oil and season well with salt and pepper

Grill the chicken breasts in the oven at approx 200 deg C for around 30 mins or until completely cooked .
 After removing from oven let it rest for a few minutes before cutting it into bite-size pieces and put it aside

In a frying pan melt the butter.

Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
Step 8:
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

In last stage of cooking add the kasoori methi. Before adding it microwave it for a few seconds and then crush it slightly between your fingers to release it's flavour.

Add the fresh coriander.
To compliment the dish, garnish with coriander,or fresh spinach ,or finely chopped spring onions and mix with the sauce.

Serve steaming hot and eat up with Naan Bread or Rice

Rajasthani Panchmela Daal

Ingredients:

Toor Daal – 1 cup
Mung Daal without Skin – 1/2 cup
Mung Daal with Skin – 1/2 cup
Chana Daal – 1/4 cup
Urad Daal – 2 Tbsp
Salt – 1 tsp
Water – 4 cups
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Bay Leaf – 1
Dry Red Chili – 1
Cumin Seeds – 1 tsp
Cloves – 5, roughly crushed
Black Peppercorns – 5, roughly crushed
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, finely chopped
Tomato – 1 large, pureed
Salt – to taste
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – 1/2 tsp
Water – 3 to 4 cups
Lime/Lemon Juice – to taste
Cilantro (Coriander) – 10 sprigs, chopped for garnishing

For Seasoning:
Ghee – 1 to 2 tsp
Red Chili Powder – to taste

Method:

Combine all Daals and wash thoroughly. Soak for 30 minutes.
Drain soaking water and add soaked Daals to a pressure cooker.
Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
Add pureed Tomatoes and cook until oil separates from the mixture.
Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.

 Add cooked Daals and mix well.
Add 3-4 cups of Water allow Daal to come to a boil.
Garnish with Lime/Lemon Juice and Cilantro.
 For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
Add Red Chili Powder, mix and add to top of prepared Daal.
Serve hot with Bati, Rice or Chapati.

Choorma



Choorma

Ingredients:

Chapati Flour / Atta – 1/2 cup
Baking Soda – 1/8 tsp
Oil – 1 tsp
Warm Water – 2 tbsp + 2 tsp
Oil – few drops
Ghee – 2 tbsp, melted
Powdered Sugar – to taste

Method:

Pre-heat oven to 350 degrees F/ approx 180 degrees C.
Sift the Flour and Baking Soda.
Add Oil and incorporate into the Flour.
Add Warm Water to form a stiff dough.
Knead for 2-3 minutes.
Drizzle a few drops of Oil, rub and cover the dough.
Allow the Dough to rest for 15 minutes.
Make golf-size round balls and transfer into a baking tray

Bake for 15 min., turn and bake for another 10 min.
Once done, dip into melted Ghee, roll, pull out and keep aside.
Allow them to cool a bit, crumble by hand or in a Food Processor.
Add additional melted Ghee and mix.
Add Powdered Sugar and mix in.
Serve with Daal-Baati on the side as an accompaniment.

Rajasthani Dish Baati



Batti

Ingredients:

Chapati Flour/Atta – 2 cups
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Carom Seeds (Ajwain) – 1/4 tsp
Oil – 2 tbsp
Green Chillies – to taste, chopped
Ginger & Garlic – 1 tbsp, minced
Yogurt – 1/2 cup
Water – 3 tbsp (approx)
Oil – few drops, for drizzling
Ghee for garnish
Finely chopped Onions for garnish
Finely chopped Cilantro for garnish
Finely chopped Green Chillies for garnish
Julianne Ginger for garnish
Fresh Lime /Lemon Juice for garnish

Method:

Pre-heat oven to 350 degrees F/ approx 180 degrees C.
Sift the Flour, Baking Soda and Salt.
Add Carom Seeds and mix
Add Oil and incorporate into the Flour.
Add Green Chillies, Ginger & Garlic, Yogurt and Warm Water to form a stiff dough.
Knead for 2-3 minutes.
Drizzle a few drops of Oil, rub and cover the dough.
Allow the Dough to rest for 15 minutes.
Make golf-size round balls and transfer into a baking tray or a pizza stone.
Bake for 15 min., turn and bake for another 10 min.
Once done keep them warm until ready to use.

For Assembly:
1. Crumble the hot Baati in a bowl.
2. Drizzle some Ghee and lots of Panchmela Dal on it
3. Garnish with Onions, Cilantro, Green Chillies, Ginger and Lime Juice.
4. Enjoy with some Choorma on the side.

Puri for pani puri

Ingredients: (For approx 40 puris)

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
Add warm water and soak the sooji.
Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
Drizzle 1 tsp Oil and knead again for 3-4 minutes.
Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
 Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
Bring to room temp before storing in an airtight container.

Tres Leches Cake

For the Cake:
All Purpose Flour (Maida) – 2.25 cups
Baking Powder – 1.5 tsp
Salt – 3/4 tsp
Eggs – 4
Sugar – 1.5 cups
Vanilla – 1.5 tsp
Cold Water – 3/4 cup

For the Milks:
Evaporated Milk – 2, 12 oz cans
Sweetened Condensed Milk – 2, 14 oz cans
Heavy Whipping Cream – 2, 1 pint cartons/ 16 oz / 2 cups

Method:

 Preheat the oven to 325 F/ 162 C.

 Break Eggs into a bowl and whisk till the Eggs are light and fluffy.

Meanwhile also sift Flour, baking Powder and Salt and keep aside.

 Mix the vanilla to the Cold Water and keep aside.

 Once the Eggs are done, add a little bit of Sugar at a time and keep whisking.

Then add in the Flour mixture and Vanilla & Water mixture to the Eggs and keep beating.

Keep adding a little at a time till both the mixtures finish.

 Keep whisking till the batter is smooth and has no lumps.

Grease and prep a 13X9 inch baking dish.

Pour the batter into the baking dish and bake for 45 min in the middle of the oven.

or the Milks: mix 1 can of Condensed Milk, 1 can of Evaporated Milk and 1 pint of Heavy Cream.

Insert a toothpick in the middle, if it comes out clean it is done.

Once baked, while it is still cooling, poke holes in the cake every 1/8th of an inch apart.

While still hot, pour the Milks over the cake allowing it to seep in through the holes and letting the cake absorb the Milks.

Cover the cake and refrigerate the cake overnight.

Next day repeat the process: mix another batch of milks and pour more over the cake.

Allow the Cake to absorb as much as possible and cover and chill till ready to serve.

At the time of serving pour a spoon or two of the Milks, top with some Cool Whip and a Strawberry.

Chocolate Yogurt Cake

Pre-heat your oven at 175 C and grease/line an 8" round pan.

TIPS:

- Make sure everything is at room temperature when you start.

- Sift the flour with the self raising flour, cocoa, salt and baking soda two or three times just to aerate it, makes the cake very light and fluffy.

- If the yoghurt you are using is too watery, you can thicken it by pouring it into a cheesecloth/muslin cloth, and tie it in such a way that it can hang for a while, all the excess water will drain out and you will be left with a lovely thick yoghurt.

1 cup sugar, grinded to a powder (200gm)
half cup butter (112gm)
1 cup all-purpose/plain flour (120gm)
half cup self-raising flour (60gm)
half cup cocoa powder (60gm)
1 cup heavy thick yoghurt (200ml)
half cup milk (100ml)
2 large eggs
1 tsp vanilla essence
1 and a half tsp baking soda
half tsp salt

Add the grinded sugar to the butter/margarine, and cream together until light and fluffy. Don't rush past this stage, it is the one that will determine the texture of your final results, so do it for at least 7-10 minutes. Now add the eggs, one at a time, beating well after each addition, then add the vanilla essence. Add the yoghurt and milk and beat well, then remove the mixer/machine and take a wooden spoon. Add in the flour ingredients in two or three additions, folding it in after each addition. Do not over mix, just fold until everything is well incorporated. Pour into your pan and bake for about 30minutes or until a skewer inserted in the center comes out clean. Leave the cake in the pan for about 5 minutes, then turn it over on a wire rack to cool completely.

For the ganache, I didn't want it too thick coz I wanted some of it to be absorbed into the cake:

Half cup whipping cream (100ml)
150 gm dark cooking chocolate, chopped and at room temperature

Heat the cream until it almost starts to boil around the edges. Remove from the heat and add in the chopped chocolate. Stir until smooth.

Slice the cake in half, add half of the ganache to the center, place the second half of the cake and pour the rest over the top, letting it drip down the sides. Garnish if you want with nuts.

Moist Chocolate Cake- One Bowl Cake

Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup HOT brewed coffee (1 tsp of instant coffee mixed in 1 cup of hot water)
2 eggs

Directions:
Preheat oven to 175 degrees Centigrade and grease and flour two 8 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add the hot coffee. Mix once again. Pour into greased pans and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.

Slice each cake into two slices, then layer using buttercream frosting, and cover the cake with melted chocolate or ganache. I sprinkled crushed pistachios and almonds on top.

For the Ganache on top

8 ounces (227 grams) semisweet chocolate, cut into small pieces
3/4 cup (180 ml) whipping cream
1 tablespoon (14 gram) unsalted butter

 Place the chopped chocolate in a heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth, then just pour or drizzle it over the cake and let it fall on it's own down the sides of the cake

Zebra Cake

 4 large eggs, at room temperature......
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable

2 cups (10 oz / 300 g) all-purpose flour)
1/3 teaspoon vanilla powder (you can use 1 tsp vanilla essence instead)
1 tablespoon baking powder
2 tablespoons dark cocoa powder

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color.

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter. The batter should be of medium consistency, not too thick and not too watery.

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease a 9" round pan.

  

 7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

 8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

Instant Dhokla

1 and a quarter cups fine rava(suji)

2 tbsp channa flour/gram flour/besan flour
1 and a quarter cups warm water
5 tbsp yoghurt
1 tsp lemon juice
1 tsp garlic paste
quarter tsp turmeric powder
1 tsp salt
1 tsp sugar
3 tbsp fresh coriander, chopped
2-3 green chillis, chopped
1 tsp Eno Salt

Put all the ingredients except for the water in a big bowl, then add warm water and beat very well using a fork. Really whisk it properly at this stage.

Then, heat 2 tbsp oil and add a pinch of chopped limro/curry leaves and half tsp rai/mustard seeds. Turn off the heat and add this oil/tarka mixture into the batter and mix it in very well.

Now the Dhokla/Khaman batter has to be steamed. In order to do this you will need:

An 8" baking pan, greased well
A big pot that can hold the baking pan without it touching the sides.
A wire rack on which to place the baking pan.
Hot water for the steaming
A tight cover for the big pot

Put the wire rack inside the big pot and add water into it. Then place the 8" pan whilst it is still empty on the wire rack. Take care that the water does not go into the 8" pan, it should be at a lower level but not too low that it will dry out during the cooking process. Turn on the heat and cover the big pot with a tight lid. Heat until the 8" pan is very hot, it needs to be heated like this before the batter goes into it for best results.

While it's heating, add the 1 tsp of Eno salt into the prepared batter. It will froth very quickly. Carefully remove the heated 8" pan from the pot, add the batter into it, level it carefully, then put it carefully back in the pot. Cover the pot tightly once more and keep the heat on high. Steam for about 15 minutes.

Once the 15 minutes are up, open the pot and stick a sharp knife into the Dhokla cake. If it comes out clean, your dhokla cake is ready. If there is still some batter sticking to it, cover again and keep steaming for a few more minutes.

Once ready, remove the Dhokla pan carefully from the big pot, and place it on a wire rack to cool slightly. In the meantime, prepare the sauce.

Dhokla Sauce

You will need:

1 tbsp oil
1 tbsp sesame seeds
quarter tsp rai/mustard seeds
quarter tsp garlic paste
2 tbsp ketchup/tomato sauce
1 tsp tomato paste
1-2 chopped green chillis
1 tsp sugar
juice of half a lemon
a few curry leaves, chopped finely
salt to taste
chilli powder, to taste

Heat the oil, add the rai and sesame seeds, followed by the limro leaves, garlic paste, tomato paste, ketchup, salt, sugar, chilli powder and lemon juice. Stir for a couple of seconds then add quarter cup of water. Simmer together on low heat for a few minutes, then turn off the heat. Your sauce is done!

Pour this sauce over the Dhokla. Once the Dhokla has cooled completely, carefull slice into it using a sharp knife and remove the pieces.

Serve warm and enjoy! :) 

Masala Chips

 These chips are pretty easy and flexible. I hardly keep track of amounts of ingredients and sometimes I even inter-change some of the ingredients.

Fry your chips, twice. (Fry them the first time, then drain them from the oil, re-heat the oil and fry them again to make them extra crispy)

...
In a pan, heat a tbsp of oil or butter. When it melts, turn off the heat,  a tsp of red chilli powder,salt, quarter tsp of ginger-garlic paste, a tbsp of tomato paste and a tbsp of tomato sauce (or chilli sauce if you prefer them extra hot). Sometimes I like to add a little bit of any other spice like cumin powder or turmeric to change the flavour, or i add chopped chillis or red chilli flakes for extra heat. Do so according to your taste and preference.

Turn on the heat again and cook these ingredients until they are well combined and starting to thicken (you can add a bit of water if you prefer your chips saucy). Turn the heat to low, and throw in your chips. Toss them around so that the mixture covers them properly. Turn off the heat and squeeze half a lemon (or more if you like lemons) and garnish with coriander. And you're done!!

Karahi Chicken

Recipe:

500 chicken, cut into small pieces

Marinate the chicken for at least an hour, up to overnight in 1 tsp ginger garlic paste, 1 tsp red chilli powder, quarter tsp turmeric powder, 2 tbsp yoghurt, 2 tsp lemon juice

You will also need:

1 tsp coriander seeds, roasted then grinded into a powder
1 tsp cumin seeds
3 whole pepper
2 cloves
2 pieces cinnamon sticks
2 cardamom pods
quarter cup oil plus 2 tbsp butter
1 onions, chopped finely
3-4 medium tomatoes, chopped finely
1 chopped capsicum
1 tsp fenugeek/methi leaves
2-3 green chillis, slit
1 tsp red chilli powder
1 tsp ginger paste
half tsp garlic paste
half tsp cumin powder
half tsp garam masala
salt to taste
julienned ginger for garnishing
coriander leaves, chopped

Heat the oil n butter, add the whole spices (cumin, cardamom, cinnamon, pepper, cloves). Once they start to sputter, add the fenugreek/methi leaves, followed by the chopped onions. Fry the onions on medium heat until golden, then add the ginger and garlic, followed by the chopped tomatoes and 1 green chilli. Cook until the tomatoes reduce in amount and thicken up, releasing the oil. Turn up the heat to high, now add the marinated chicken pieces. Stir fry them in this mixture on high heat for 5 minutes until the chicken turns colour, then reduce the heat to low, add the cumin powder, chilli powder and coriander powder plus half a cup of warm water. Cover the pot and let the chicken simmer on low heat for about 10 minutes. Check on it, stir and add some salt, then cover again and let it cook for another 8-10 minutes. Now check on the chicken, add the chopped capsicum/pepper, adjust salt and add the second green chilli plus a bit of the coriander leaves (if you're not using capsicum, just add the salt and green chilli n coriander leaves at this point). Cover and simmer again for another 5-8 minutes or until the capsicum has started to soften. Check if the chicken is done, squeeze the juice of half a lemon, sprinkle the garam masala and some chopped coriander. Turn off the heat once the chicken is done. Leave it to rest for about 20minutes covered before serving so that the flavours get properly infused into the chicken. Garnish with ginger and more coriander.

Malai Tikka Gravy

Here is the recipe:

Ingredients for marination:
1 kg chicken, without skin, cut into 10-12 pcs. Then slit the pieces for perfect marination
3 tbsp full thick yoghurt
3 tbsp fresh cream
1 tbsp fresh ginger garlic paste
2 tbsp Tandoori Masala
1 tsp red chilli powder
1 tsp paprika
1/2 tsp fenugreek leaves
1 tsp garam masala
1 tsp finely crushed cumin
1 tsp finely crushed coriander
salt to taste
1/2 tsp meat tenderiser (skip this if you are marinating overnight)
2 tbsp lemon juice
2 tbsp melted butter or ghee

Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours if you're using tenderiser, or preferably overnight if without tenderiser.

For the sauce:
4 tbsp butter + 1/4 cup oil (I later drained the excess oil)
1 tsp ginger garlic
300 gm tomatoes, finely chopped
Salt to taste
2 green chilli, sliced
1/2 cup fresh cream

Method:

Pre-heat oven at 200C and grill the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 8-10 min per side or until slightly charred.

In a large pan, on medium heat, melt the butter then add the oil.

Add the ginger & garlic,1 green chili and fry for a few seconds.

Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.
Add the grilled chicken, the remaining marinade and drippings, salt and green chilli.

Keep on low heat, covered & cook for 10 mins.

Add the cream and cook for another 2-3 min.

Serve hot!

Chicken Broast

Ingredients:

Chicken 1 (with skin, cut into 8-10 pieces)
Lemon juice 2 tbsp
Salt 2 tsp

Egg 1
Milk 2 tbsp

Paprika 1 tsp and/or chilli powder half tsp
Chinese salt 1 tsp or chicken stock powder or chicken stock cube
Mustard powder ½ tsp
Plain flour 1cup

Method:
1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture.
3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder. Then coat chicken in flour mixture (If you want a crispier coating, coat in the flour a second time) and deep fry for 20 minutes on low to medium flame. (Tips: Make sure the oil is very hot when you put the chicken in, then lower it for the rest of the cooking. Don't meddle with the pieces whilst they are frying...and don't overlap pieces, make sure there is ample room in the pan. Make sure the oil covers the pieces of chicken)
4. Serve with fries!

Chicken 65

 RECIPE:

Ingredients 1
half kg boneless chicken breast (cut into small cubes)
1 tsp salt
2 tsps corn flour
½ tsp black pepper powder
1 tbsp ginger & garlic paste
1 whole egg
cooking oil for deep frying

Ingredients 2:
3-4 tbsps cooking oil
½ tsp cumin seeds
1 tsp finely grated fresh ginger
2 garlic cloves finely chopped
8 - 10 Green chillies slit into halves lengthwise (adjust)
10 - 12 curry leaves
½ tsp black pepper powder (adjust)
½ tsp cumin powder
2 tsps chilli powder (adjust)
3 tbsps chilli garlic sauce (I used the store brought one)
2 tbsps freshly chopped mint
3 - 4 tbsps freshly chopped coriander leaves
1 tsp garam masala
few tbsps of water (about 3-4 tbsps)
few drops of red food color (optional, but if you want that restaurant style look use it. I used the  foster clarks liquid red food color. You can also use the powdered form available in indian grocery stores but mix a pinch in little water and add it to the dish)
¼ cup of thick yoghurt (whip it and set aside)
Salt to taste
Sliced onions for garnish (optional)

Method:

In a bowl mix together chicken, salt, ginger - garlic paste, black pepper powder, corn flour, and egg. Set aside

Heat oil for deep frying in a wide and deep bottomed vessel. Lower the flame, and drop in the chicken pieces slowly into oil. (Do not over crowd the pan. If the vessel is small, fry them in batches). Increase the flame to high and fry for not more than 4-5 minutes. Do not fry more than that because it turns the chicken hard. Remove the fried chicken and set aside.

Take another wide vessel or a wok, add oil. When hot, on medium flame add cumin seeds and let them splutter. Throw in chopped ginger, garlic, green chillies, curry leaves and fry for 1 minute. By this time you will start feeling the flavours that come out from garlic and ginger. Add black pepper powder, cumin powder, chilli powder, and salt to taste. Then add chilli garlic paste, chopped mint, chopped coriander leaves, garam masala and fry for about 1-2 minutes on medium flame.

Add little water (a few tbsps) and cook for a minute on medium flame. Add red food color, mix well and throw in the fried chicken pieces. Toss them well so that spices coat nicely. Add yoghurt and mix well to coat the chicken. Increase the flame to high and cook till the yoghurt is absorbed fully and the chicken starts looking shiny. Adjust salt and chilli powder. Turn off the flame

Garnish with sliced onions and serve hot.