Badam Kheer

Ingredients

• 1/2 cup Almond (Badam)
• 2 cups Milk 
• 3 tblsp Sugar 
• 5 crushed Cardamoms
• a pinch of Saffron (Kesar), soaked in lukewarm milk 

Lets Get Cracking

1. Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
2. Remove the skin of the almonds and grind to a fine paste.
3. Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
4. Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
5. Allow to cool and serve chilled. 

Enjoy :) :) :)

Chicken Biryani

Ingredients

• 7-8 Onions (very thinly sliced and deep fried until light brown)
• 10-15 Cashews (fried in a little desi ghee/clarified butter)
• 1 Kg Chicken on the bone cut into 12 pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt to taste
• 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk
• a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

Lets Get Cracking

1. Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours. Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai. Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low. Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside. Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside. As they cool down, the onions will become crispy.
2. Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt. Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes. You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster. 
3. Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt). Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside. The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy). Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes. 
4. In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.
5. Use a deep heavy bottom pan with a lid. First spread some desi ghee at the bottom of the pan. Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions. Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews. Pour the milk and saffron on the top using a spoon, evenly covering the whole area. Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice. Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1. Take a large foil, cover the pot/vessel with it and place the lid on top.
2. Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan. Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy :) :) :)

Chole Bhature

Ingredients

For Chole

• 1 cup kabuli chana (white chick peas), soaked overnight 
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
• 1/2 tsp cumin seeds (jeera) 
• 1 onion, finely chopped 
• 12 mm (1/2") piece of ginger (adrak), grated 
• 2 cloves of garlic (lehsun), grated 
• 2 tsp chole masala 
• 2 tsp chilli powder 
• 2 tsp dried mango powder (amchur) 
• 1/4 tsp turmeric powder (haldi) 
• 1 tbsp coriander (dhania) powder 
• 1 tsp cumin seeds (jeera) powder 
• 2 tbsp oil 
• salt to taste

For the Bhature

• 1/2 cup plain flour (maida) 
• 1/2 cup potatoes, boiled and grated 
• 1 1/2 tsp oil 
• salt to taste 
• oil for deep-frying

Lets Get Cracking

For Chole

1. Put the soaked, washed channa in a cooked with enough water, tea-pouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. 
2. In a mixer, blend together 1/2 tomato, 1 onion and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine.
3. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder.
4. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens.
5. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. 
6.  Squeeze lemon over channa. Stir in seasoning gently.

For Bhature

1. Mix all the ingredients above and knead well using enough water to make soft dough. Cover it with wet cloth and keep it in a warm place for 2-4 hours.
2. Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
3. Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel. Make sure that you don’t fry the bhatures long because you want them to be soft and light golden. 
4. Serve them with Chole and vegetable salad and relish.

Enjoy :) :) :)

Rasamalai

Ingredients

• 1 lt whole milk
• 1 cup heavy whipping cream
• 2 cups whole milk
• 1 cup sugar
• 5 tbsps sugar
• 3 cups water
• 1 tbsp cardamom powder
• 10 almonds (diced very thinly)
• 5-6 saffron (strands)

Lets Get Cracking

1. Sour the whole milk with lemon juice. Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight. After 1/2 hour take out the weight and knead the chenna very properly. Make small balls of the size of dime. 
2. To make sugar syrup. In a sauce pan boil 3 cups of water and sugar together. When it starts to boil, drop in the chenna balls. 
3. On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other. 
4. In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar. Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch. 
5. Now take out the chenna balls from the sugar syrup. 
6. While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat. 
7. Switch off the heat. Place the milk Rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate. Serve cold.

Enjoy :) :) :)

Dahi Papdi Chat

Ingredients

• 10-12 Papadi (used cumin flavored flat poories)
• 1 Potato (boiled & mashed)
• 1/4 cup Chick peas (boiled & mashed)
• 3/4 cup Curd (well beaten)
• 1 tsp Chat masala
• Few pinch Red chili powder
• Few pinch Cumin powder
• 1/4 tsp Sugar (optional)
• Salt to taste

For Garnishing

• 1 Onion (finely chopped)
• 1/2 cup Sev
• Few bunches coriander leaves
• 1-2 tsp Tamarind Chutney
• 1-2 tsp Green chutney. 

Lets Get Cracking

1. In a bowl add mashed chick peas, potato, red chili powder, cumin powder, chat masala, salt and mix every thing well.  Beat the curd with little salt and sugar and set it aside for a while. 
2. In a serving plate place the papdi/ poories, spoon full  the above made chick peas masala on each poories. Pour curds , and  garnish with all the garnishing ingredients. 

Serve immediately. Enjoy :) :) :)

Pav Bhaji

Ingredients

• 12 pav buns (ham burger buns could be substituted)
• 1 cup peeled and cut potatoes
• ½ cup diced carrots
• ¼ cup cut beans
• ¼ cup chopped cabbage
• 1 cup cut cauliflower florets
• ½ cup finely chopped capsicum/green bell peppers
• ½ cup finely chopped onion
• 1 cup finely chopped red ripe tomatoes
• 1 teaspoon minced garlic/garlic paste
• 2 tablespoons pav bhaji masala (I have used Everest Pav Bhaji Masala)
• 1 tablespoon chaat masala
• 1 teaspoon garam masala
• ½ cup cooked green peas
• 1 tablespoon lemon juice
• 2 tablespoons butter and more to spread on pav buns
• 2 tablespoons chopped coriander
• 1 teaspoon Vegetable/Sunflower oil
• Salt to taste

Lets Get Cracking

1. Cook the potatoes, beans, carrots, cauliflower, and cabbage until very soft and mushy.The vegetables can all be cooked together either in a pot or a pressure cooker. Once cooked, mash the vegetables well until nice and mushy.
2. Cook the peas and keep it aside as whole peas for garnishing towards the end.
3. Heat oil in a frying pan; add onions, garlic and sauté until tender.
4. Add capsicum and sauté until tender; add tomatoes and sauté until soft.
5. Add pav bhaji masala, chaat masala and garam masala and sauté for a few minutes.
6. Add the mashed vegetables, salt, butter and lemon juice and sauté well for 5 minutes. Be cautious will adding salt as all the masala’s contain some amount of salt.
7. Garnish with peas and coriander.
8. Toast the pav buns on the griddle with butter.
9. Serve the bhaji with hot pav buns.

Enjoy :) :) :)

Kashmiri Pulao

Ingredients

• 500 gm: Basmati rice
• 2 cups: Milk
• ½ cup: Cream
• 1 cup: Fruits (chopped, mixed)
• 1 tsp: Sugar
• 2 tsp: Ghee
• 3-4: Cloves
• 1-2: Bay leaf
• 1 inch long piece: Cinnamon
• 3-4: Cardamom
• ½ tsp: Cumin seeds
• Rose water
• Salt to taste

Lets Get Cracking

1. Gently wash rice and soak in water for about 10-15 minutes.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
3. Sprinkle few drops of rose water before serving.

Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Enjoy :) :) :)

Bread Pakora

Ingredients

• 2 slices of bread
• 1 small cup gram flour
• Salt to taste
• Red chilli powder as per taste
• A pinch of baking soda
• Water
• Oil for frying

Lets Get Cracking

1. Make a basic flour batter, by mixing gram flour, salt, red chilly powder, soda and water.It’s consistency should be thick enough to coat bread pieces.
2. Cut the slice in any shape viz; square, rectangle, triangle etc.
3. If green chutney is available, you can apply a little of it on bread slice before dipping it in batter, it provides a tangy taste to pakoras.
4. Dip them in flour batter and fry in hot oil till light golden brown.
5. Serve immediately with ketchup or chutney.

Enjoy :) :) :)

Sambar Veg Curry

Ingredients

• 4 tsps salt
• 2 1/4 tbsps garam masala (sambar garam masala powder i use the mtr madras sambar masala powder brand that s the brand i love the)
• 1 1/2 tbsps asafetida powder (hing in hindi)
• 1 cup yellow lentils (cleaned washed soaked in plenty of water and drained toor dal)
• 1 1/2 cups yams (peeled washed and diced, sooran in hindi)
• 1 potato (peeled washed and diced)
• 5-6 garlic cloves (peeled washed and slit lengthwise slit each clove of garlic into 3 parts lengthwise)
• 1 carrot (peeled washed and diced)
• 1/2 cup beans (flat indian, washed ends trimmed and chopped into 1 inch size pieces commonly called guavar in hindi)
• 2 vegetables (drumsticks washed peeled ends trimmed and chopped into 2 inch sized pieces)
• 3 cups water
• 2 tsps turmeric (powder)
• 2 green chilies (washed and slit lengthwise)
• 20 curry (fresh, leaves washed and torn between the palms of your hands)
• 1 tsp cumin seed
• 1 tsp mustard seeds
• 5-6 tbsps oil
• 1 tomato (washed peeled and chopped)
• 10-12 okra (washed and chopped into 1 inch size pieces commonly called ladyfingers or bhindi in hindi)
• 5 chilies (red)
• 1/2 cup tamarind (pulp, juice)
• 1 tsp methi (seeds) 

Lets Get Cracking

1. Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
2. Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water. 
3. Once you have squeezed out half a cup, transfer this to a pot. 
4. Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water. 
5. Add the chopped ladyfinger to the pot. 
6. Allow to boil for 5 minutes. 
7. Remove from heat and keep aside. 
8. Now, take a large pot in which you will be preparing the sambar. 
9. Heat the pot on medium-high flame. 
10. Once its hot, pour 3 cups of water in it. 
11. Add the drained toor dal (yellow lentils) and mix well. 
12. Add garlic and mix well. 
13. Allow it to boil well (for about 15 minutes). 
14. Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal). 
15. Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder. 
16. Fold in the chopped tomatoes. 
17. Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender. 
18. In the meantime, prepare the seasoning. 
19. For this, heat oil in a non-stick frying pan on medium-high flame. 
20. Once it's hot, add mustard seeds, methi seeds and cumin seeds. 
21. Allow to crackle and splutter. 
22. Once this stops, add curry leaves, green chillies and whole red chillies to the pan. 
23. Mix well and stir-fry for 2 minutes on medium flame. 
24. Remove the pan from heat. 
25. Add this seasoning to the sambar. 
26. Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

Enjoy :) :) :)

Amritsari Fish

Ingredients

• 8 pieces fish fillets (medium size any kind for frying)
• 200 grams flour
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp ajwain
• 1 tbsp chili powder (red)
• 1 tbsp lemon juice
• 1 egg
• 110 whole milk yogurt
• oil
• salt
• chat masala (optional)

Lets Get Cracking

1. Clean, wash and cut fish into one and a half inch size cubes.
2. Apply salt, lime juice, Ginger Paste, Garlic Paste and red chili powder.
3. Keep aside for 20 minutes.
4. Make a batter of gram flour, Yogurt, egg, ajwain, salt and water.
5. Keep the already marinated fish pieces dipped in this batter for 15 minutes.
6. Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
7. Serve hot sprinkled with chaat masala and lemon wedges.

   Enjoy :) :) :)

Kosha Mangsho ( Bengali mutton Curry)

 

Ingredients

• 750 gms of mutton 
• 3-4 medium size potato cut into half
• 1-2 tbs of mustard oil for frying potato 
• 3-4 onions  

For Marinating the mutton

• garlic 10- 1ginger-1 ½ inch 
• 2 tsp of turmeric powder
• 2 tsp of red pepper powder
• 1 ½ tsp of salt
• 4 heaped tbs of yogurt 
• 1tsp of garam masala  

For tempering

• 10- 12 black pepper 
• 3 bay leaf
• 4 whole cardamom ( Gota elaich)
• 5 cloves (long)
• ½ inch long cinnamon stick
• 1 tsp of sugar 
• ½ cup of mustard oil

Lets Get Cracking

Marinating the mutton

1. Fisrt make a smooth paste of Garlic and Ginger by grinding in Mixer , add little bit of water also.Do the same with onions .
2. Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Red pepper powder , Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.It could be even great, if this marination is done overnight.
3. Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side. Take out and keep aside .

Tempering The oil and Stir/Fry the Mutton

1. Add rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom, Cloves and sugar. Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low for 1 mints. Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.
2. Add the marinated mutton at this point , Stir/fry at medium to low flame for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is fried well .If the mutton is "Kochi mangsho" it may take few minutes less to fry it.Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water)
3. Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .
4. Alternately you can cook the entire thing in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or makho-makho. 
5. Let it cool and open the pressure cooker pan and sprinkle fresh chopped coriander leaves .

Serve with rice or Loochi /luchi of your choice. Enjoy :) :) :)

Tandoori Chicken

Ingredients

• 4 skinned Chicken Quarters
• 2 tblsp Lemon Juice 
• 1 Garlic Clove 
• 1 inch piece peeled and coarsely chopped Fresh Ginger 
• 1 Green chilli 
• 1 tblsp Water 
• 4 tblsp Natural Yogurt (Dahi) 
• 1 tsp Grouna Cumin 
• 1 tsp Garam masala 
• 1 tsp Paprika 
• 1 tsp Salt 
• A few drop of Yellow Food Colour
• 2 tblsp melted Ghee 

For garnishing

• Lemon Wedges
• Onion  rings

Lets Get Cracking

1. Make 3-4 cuts in each chicken quarter using a knife.
2. Put the chicken in an ovenproof dish.
3. Combine lemon juice.
4. Rub it into the incisions.
5. Cover it.
6. Let it marinate for about 30 minutes.
7. Combine garlic, ginger and green chilli and water in a blender.
8. Grind to make a smooth paste like mixture.
9. Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
10. Mix all the ingredients well.
11. Spread them over marinated chicken pieces.
12. Coat the pieces with the yogurt marinade.
13. Cover it.
14. Let it marinate at room temperature for about 5 hours.
15. Turn once or twice maximum.
16. Place chicken in a oven at 325 F.
17. Let it roast for 1 hour.
18. Bast frequently and turn once.
19. The chicken should be tender and most of the marinade should be evaporated.
20. Then grill the chicken over hot charcoal. 
21. Garnish it with lemon wedges and onion rings. 

Enjoy :) :) :)