Spinach Quiche

Ingredients:
1/2 package 5-8 ounces spinach, roughly chopped
1 medium size onion, finely chopped
1 medium size tomato, finely chopped
4 eggs beaten
1 tablespoon heavy cream
1 tablespoon butter
1/3 teaspoon garlic paste
2 cups cheddar or feta cheese shredded/grated
6-8 ounce cottage cheese
1/4 teaspoon black pepper powder
Note:Salt is usually not required as cheese is salty

Preparation:
Preheat oven to 325 degrees. Grease a 9 inch pie or quiche pan with butter or oil.

Heat butter in a pan, add onions, and garlic.
Cook over medium heat with continuous stirring until onions are soft and becomes translucent.
Add spinach, tomatoes and black pepper powder. Stir for 3-4 minutes until spinach is lightly cooked. Drain off extra liquid.
Let the mixture of spinach cool. Add eggs, heavy cream, cottage cheese and cheddar or feta cheese.
Pour the mixture into the baking dish.
Bake in preheated oven for 35-40 minutes.
Remove from oven and serve as such or serve it with any sauce of your interest.

Honey Roasted Pecans and Almonds with spices

This nut recipe is very easy to make and is liked by everyone including kids. It is not only healthy but serves as a good snack for any time.

Ingredients:
2 cups whole pecans and whole almonds
3 tablespoons honey
2 tablespoons sugar
1 tablespoon butter unsalted
1 teaspoon water
A pinch nutmeg powder
A pinch cinnamon powder
A pinch clove powder
A pinch green cardamom powder

Preparation:
Add butter in a saucepan, heat it on a medium heat.
Add pecans and almonds. Stir continuously until they change color to light brown.
Add nutmeg powder, cinnamon powder, clove powder, and green cardamom powder. Stir well for a second or two.
Add honey, sugar, and little water into the mixture. Continue to stir until honey and sugar starts to caramelize and coat the nuts evenly.
Cool it and serve as snack.

Gulab Jamun

Gulab jamun’s are the most delicious and popular dessert amongst Indians which is perfect for all occasions, weddings, festivals, or parties. They are also considered as Indian version of donuts immersed in sugar syrup and are loved by everyone.

Ingredients:
2 cups mawa (khoya)
1/2 cup chenna
4 tablespoons all- purpose flour (maida)
1/3 teaspoon sodium bicarbonate (soda)
1/3 teaspoon green cardamom powder
1 tablespoon water
Oil or ghee for frying

Alternate Method if you don’t have mawa and chenna
I prefer to use mawa because it tastes better and gulab jamun’s are very soft
2 cups carnation milk powder
1 cup all-purpose flour
1/2 teaspoon soda
1/3 teaspoon green cardamom powder
Enough water to make dough

For the Sugar Syrup
2 cups Sugar
1 cup water
1/2 teaspoon cardamom powder
4-5 drops rose essence

Preparation:
Mix khoya, chenna, all- purpose flour, green cardamom powder, soda and water to make soft dough.
Alternatively you can mix carnation milk, all-purpose flour, green cardamom powder, soda and water to make soft dough.
Divide the dough into 15-20 equal portions and shape into smooth balls by gently rolling each portion between your palms.
Place the balls on a plate by covering them with a damp kitchen towel or a muslin cloth.
Heat ghee or oil in a pan or a kadai.
Add the balls into the oil from the side of the pan gently one by one.
Fry balls on medium heat till they are golden brown.

Note: Make sure the temperature of the oil is not too high. This will leave gulab jamun’s hard in the center. The balls should be fried very slowly and gently under medium -low temperature ensuring complete cooking from inside.

Add fried gulab jamuns directly into the warm sugar syrup. Leave them in sugar syrup overnight at room temperature for best results.
Serve warm, cold or at room temperature.

Sugar Syrup
Add sugar and cardamom powder into the water.
Keep the mixture on medium heat for 10-15 minutes. Let it boil and remove sugar syrup from the heat.
Add rose essence.

Raspberry/Strawberry Cheesecake

Raspberry/Strawberry Cheesecake is a perfect dessert for all occasions. Sweeten up your holidays with this healthy mouth- watering delicious cheesecake.

Ingredients:
Crust:
1 stick butter unsalted
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
1 pound cream cheese, at room temperature
1 cup sugar
3 eggs
3 tablespoons sour cream
1 1/2 teaspoons pure vanilla extract
1 teaspoon finely grated orange/lemon zest

For the topping:
1 cup red jelly or jam, such as currant, raspberry, or strawberry or mixed fruit jam
1/3 stick butter
6-8 strawberries, fresh
8-10 raspberries, fresh

Preparation:
Preheat oven to 325 degrees F.
For the crust:
Melt butter in a pan in a microwave or on a flame on medium heat.
Add graham cracker crumbs along with sugar. Mix them together.
Take a baking dish and brush it with some oil or butter.
Press the crumb mixture evenly over the bottom of the pan covering the edges.
Bake until golden brown for 15 to 20 minutes in an oven. Let it cool.
The crust is ready for the filling.

Note: Store bought crust can also be used for quick recipe. Make sure you prebake it for 10 minutes at 325 degrees F.

Filling preparation:
In a mixer beat sugar and eggs at medium speed for 2-3 minutes.
Add cream cheese, vanilla essence, and sour cream. Mix all the ingredients at medium to high speed for 2-3 minutes.
Pour the mixture onto the set crust.
Sprinkle orange/lemon zest on the top.
Bake it for 30-35 minutes at 325 degrees F.
Remove from the oven when the top layer starts becoming light golden brown.
Allow it to cool.

Toppings:
Melt butter and mix jelly or jam into it. Mix it together until smooth paste.
Pour it over the cheesecake.
Arrange strawberries and raspberries along the edges.
Keep it in refrigerator for 3-4 hours or overnight until completely set.
Bring it to room temperature half hour before serving.
Serve it with chocolate ice cream or with fresh fruits.

Stuffed Shimla Mirch/Capsicums with Paneer

Stuffed Shimla Mirch/Capsicums (Green Bell Peppers) with Paneer

Ingredients:
4 medium size shimla mirch cut into two halves, de-seeded
2 cups shredded paneer
1 tablespoon oil
1/2 teaspoon cumin seeds
1 medium size onion, diced
1 medium size tomato, diced
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder (dhania)
1 teaspoon mango powder (amchur)
2 teaspoon garam masala, coarsely ground
Half cup coriander leaves, finely chopped
Salt to taste

Preparation:
Cut each capsicum into two halves. Remove all the seeds and make nice shells. Keep them aside.

Paneer Stuffing:
Heat oil in a pan, add cumin seeds. When cumin seeds begin to crackle add diced onions. Let the onions becomes translucent and add diced tomatoes. Stir fry for about a minute and add turmeric powder, coriander powder, red chilli powder, cumin powder, garam masala, amchur, and salt. Mix all masalas by continuous stirring for 2-3 minutes. Add shredded paneer, and coriander leaves into the masala and mix well. Let it cool down and stuff the paneer mixture into each of the capsicum.

Paneer filled Capsicums ready to be stir fried:
Take oil in a pan and heat it. Put capsicums into the heated pan and cook them on a high to medium flame for 2-3 minutes each side. Turn the filled side of the peppers very carefully. Don’t overcook them (make sure the green color of the peppers remain intact). Serve hot.

Creamy Cucumber Raita

This is the most delicious raita recipe and it can be used as a dip for the different appetizers.

Ingredients:
2 cups dahi/yogurt
1 cup sour cream
1/2 cup heavy cream
1 tablespoon milk
1 cup finely diced cucumber
1/4 teaspoon mint flakes/powder (fresh finely chopped gives good flavor)
1/2 teaspoon cumin powder coarsely ground
1/2 teaspoon black pepper
1/2 teaspoon chat masala
1 teaspoon finely chopped fresh coriander leaves
Pinch of chilli powder
Pinch of salt

Preparation:
Whisk/ beat yogurt/dahi, sour cream, heavy cream, and milk together to make it a smooth mixture.
Add diced cucumber into the whisked mixture. Add mint flakes/powder, cumin powder, black pepper powder, chat masala, coriander leaves, chilli powder, and salt.
Garnish with sprinkles of black pepper and cilantro and refrigerate. Don’t leave at room temperature. Serve with rice and naan.

Lauki Chana Dal

Ingredients:
1.Boiling dal:
1 cup split bengal gram (chana dal)
1 cup bottle gourd (lauki) peeled cut into 1 inch cube size pieces
1/2 teaspoon turmeric powder
Salt to taste
1 medium size diced tomato

2.Seasoning:
2 tablespoons oil or butter
1/2 teaspoon cumin seeds
3-4 broken whole red chillies
5-10 curry leaves
1 medium size onion, chopped
2-3 garlic cloves, chopped finely
1 inch ginger, chopped finely
1/2 teaspoon tomato paste
1 teaspoon coriander powder
1 teaspoon garam masala
1/4 teaspoon nutmeg powder
1/2 teaspoon red chilli powder
Coriander leaves for garnishing

Preparation:
Boil chana dal by adding bottle gourd (lauki) pieces, turmeric powder, salt, and tomato. Pressure cooker can be used to cook dal. Mash dal slightly on an open medium flame so that lauki is mixed well.
Heat oil in a pan, and add whole red chillies. Saute till chillies are dark brown, add cumin seeds, and sauté for few seconds.
Add onions, garlic and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened.
Add garam masala powder, coriander powder, nutmeg powder, and red chilli powder and sauté for a few seconds. Add cooked dal with lauki and bring it to a boil. Simmer for about 5 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.

Cashew Nut (Kaju) Burfi

Kaju burfi is one of the most delicious Indian desserts and is perfect for any occasion.

Ingredients:
2 cups of cashew nuts (kaju)
1 1/2 cup sugar
1/2 teaspoon corn starch or cornflour
1/3 teaspoon rose essence

Preparation:
Soak cashew nuts in water for one to two hours. Drain the water and grind the cashew nuts to a fine paste. Use little water for grinding if required.
Take a heavy bottom pan and transfer the cashew nut paste in to the pan.
Mix sugar in to the paste and cook on a medium heat, keep stirring until the mixture begins to thicken and leaves the sides of the pan.
Add corn starch (sprinkle evenly) and mix well.
Reduce heat and keep stirring.
Add rose essence and mix well into the mixture. Turn off the heat.
Spread the mixture onto a greased plate. Let the mixture cool down and cut into a desired shape.
Serve. Remaining burfi can be stored in an airtight container in a refrigerator.

Besan Burfi

Besan burfi is a perfect sweet for any festival. It is very easy to make and is very delicious.

Ingredients:
4 cups gram flour (besan)
1 cup clarified butter (unsalted) or ghee
2 cups powdered sugar
1/4 teaspoon green cardamom powder
Few almonds for garnishing

Preparation:
Heat clarified butter or ghee in a thick-bottom pan/kadai.
Add besan and roast it on a low flame with continuous stirring till besan starts to change color and gives a good aroma.
Add cardamom powder and mix well in a mixture. Keep the flame very low.
Add powdered sugar and mix well. Turn the flame off and let the mixture cool.
Grease a tray with butter or ghee and pour the besan mixture evenly into the tray.
Let the mixture cool at room temperature and cut it into square pieces or diamond shape as desired.
Garnish each piece with almonds.
It can be served when set. Store it in airtight container in a refrigerator.

Shrimps Wrapped with Bacon

Ingredients:
12-18 jumbo shrimps (precooked and deveined)
8-12 bacon strips
Toothpicks or skewers

Ingredients for Marinade:
1 tablespoon olive oil
1/2 teaspoon black pepper powder
1/3 teaspoon chilli powder
1/2 teaspoon garlic powder or paste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon lemon juice
Salt is not required as bacon is heavily salted. Mix all the ingredients above.
Add shrimps to the mixture and let them marinade for 15-20 minutes.

Preparation:
Remove shrimps from the marinade and wrap a strip of bacon around the shrimp.
Skewer them or secure with toothpicks. Do it for all the shrimps.
Heat the griddle and put them on the heated griddle.
Bacon will begin to release oil. Stir fry by turning them around in the same oil until they are light to dark brown.
Make sure not to overcook them.
Sprinkle some pepper and squeeze fresh lemon juice on top.
Serve hot with steamed or grilled asparagus (my favorite).

Spicy Carrots Sabzi

Ingredients:
2 pounds carrots cut lengthwise
4 tablespoons oil
1/2 teaspoon cumin seeds
2 medium size onions sliced
1 inch ginger sliced
1 teaspoon fresh ginger paste
1 teaspoon fresh garlic paste
1 teaspoon methi (fenugreek) leaves
1/2 teaspoon turmeric powder
2 teaspoons fresh roasted garam masala (little coarsely ground)
1 teaspoon amchur (mango) powder
1 tomato diced
1 teaspoon coriander powder
1 teaspoon chilli powder
1 cup green peas
1 cup 1/2 inch paneer cubes (optional), adds taste
Salt to taste
1 tablespoon fresh coriander leaves, finely chopped for garnishing

Preparation:
Heat oil in a pan. Add cumin seeds and methi leaves and saute for 20 seconds.
Add sliced onions and ginger. Saute till they become light brown.
Add ginger-garlic paste and diced tomatoes. Saute on medium heat till cooked and oil starts to separate.
Add roasted garam masala, turmeric powder, coriander powder, chilli powder, amchur powder, and salt. Stir them together by adding 1/4 cup water on medium heat.
Add carrots and stir until gets coated with masala.
Add peas and cook until vegetables are cooked.
Paneer cubes can be added later and stir them in vegetables for 2-3 minutes.
Serve hot garnished with coriander leaves.

Purple Cabbage with Coconut

Ingredients:
3 tablespoons oil (I use expeller pressed coconut)
4 cups purple cabbage, chopped
2-3 whole red chillies, broken
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium size onion, chopped
1 inch ginger, sliced
1/4 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
1/2 teaspoon tamarind paste
3-5 curry leaves
Salt to taste

Preparation:
Heat oil in a pan. Add whole red chillies, and the mustard seeds.
When mustard seeds crackle, add cumin seeds, and onions. Saute onions for a minute, add ginger, and garlic paste.
When onions turn brown, add cilantro powder, cumin powder, black pepper, and salt. Saute for few seconds.
Add tamarind paste and add coconut. Stir them well for a minute.
Add cabbage. Mix well.
Cover the pan with the lid and cook for 3-4 minutes. Don’t overcook. Make sure it is crunchy.
Serve hot with Rice/Roti/Paratha. Enjoy!

Chicken Kabobs

Ingredients:
1 pound ground chicken
1 medium size onion chopped
2 green chilies finely cut
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon almond paste
1 tablespoon yogurt or sour cream
1 teaspoon lemon juice
1/2 teaspoon amchur (mango powder, optional)
1/2 teaspoon garam masala (roasted can also be used for better taste and flavor)
1/2 teaspoon cumin powder (roasted can be used for better taste and flavor)
1/2 teaspoon chili powder (depends how spicy you want!!)
1 teaspoon cilantro (coriander) powder
1/2 bunch finely chopped fresh coriander leaves
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1/2 teaspoon black pepper coarsely ground
1/4 teaspoon mint powder
Salt to taste

Preparation:
Mix all the spices together as above and add to the ground chicken
Mix well, cover, and leave in fridge for 3-4 hrs or keep at room temperature for 30 minutes to marinate.
Form into long kababs (like sausages). These kababs can be kept frozen as well.
Shallow fry on a griddle by using oil or ghee.
Serve with sliced onion, tomato, mint chutney and lemon or simply garnish with freshly chopped cilantro leaves.
Note: sliced onions/spring onions, tomatoes can be seasoned with little oil and can be used for garnishing.
Rolls can also be made by using naan or pita bread.

Grilled Shrimps and Pineapple Kabobs

This recipe is very simple and easy to make. Grilled shrimp along with pineapple is a great dish to serve and makes a great appetizer.

Ingredients:
2 pounds peeled and deveined shrimps
1 pineapple, peeled and cut into squares or length of a shrimp
1/2 teaspoon garlic powder
1 tablespoon fresh lemon/lime juice
1 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1 teaspoon cilantro powder
1 teaspoon cumin powder
2 tablespoons olive oil
Sea salt to taste

Preparation:
Marinate shrimps with garlic powder, lemon/lime juice, black pepper powder, red chilli powder, cilantro powder, cumin powder, olive oil, and sea salt. Mix well and make sure shrimps are marinated nicely.
Keep in refrigerator for 2-3 hours or at room temperature in a zip-lock bag for 1 hour.
Separate some of the marinade from the shrimps in a separate container.
Add pineapples into the left over marinade and leave them for 5 minutes to get the flavor of all spices.
Remove the shrimps from the previous marinade and skewer them into kabobs alternating with a shrimp and a pineapple.
Grill shrimps and pineapple kabobs on medium heat for 8-10 minutes flipping once when shrimps start turning pink.
Arrange it in a serving plate. Garnish it with chopped cilantro leaves.
Squeeze some fresh lemon juice and sprinkles of pepper powder on top.
Serve with any drink of your choice.

Lentils

Sabut Masoor Dal

Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons butter
1/2 teaspoon mustard seeds
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 tablespoon tomato puree or 2 fresh diced tomatoes
4-5 curry leaves
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)



Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, garlic powder, turmeric and powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)



Seasoning of Dal:
Heat oil in a pan, add whole red chillies, and mustard seeds. Saute them till chillies are dark brown, and mustard seeds starts crackling.
Add cumin seeds, and sauté for few seconds.
Add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened (can be substituted with puree).
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils with celery and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.

Note: sometimes lentils absorb water and more water may be required into the lentils.

Sabut Masoor Dal (Whole Lentils)

Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons oil or butter
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 medium size tomato, finely chopped or 1 tablespoon tomato puree
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)



Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, and turmeric powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)



Seasoning of Dal:
Heat oil in a pan, add whole red chillies. Saute them till they are dark brown to red.
Add cumin seeds. When the cumin seeds begin to crackle, add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and stir-fry till oil separates.
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves and serve hot with rice or roti.
It can be used as a good soup during the winter season.

Note: sometimes lentils absorb water and more water may be required into the lentils.

Shrimp Salad

Shrimp salad can be used as an appetizer. They are delicious and simple to make.

Ingredients:
1 pound shrimp, deveined and fully cooked
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 cup sweet mini peppers (orange, yellow, red, and green) sliced
10-20 almonds whole
Salt to taste
Black pepper powder

Preparation:
Take fully cooked shrimps in a bowl. Shrimps should be fully cooked and deveined.
Add lemon juice, olive oil, salt, and pepper powder in a bowl. Mix well.
Add peppers and almonds so that they are also coated with lemon juice and oil. Mix all together.
Refrigerate and serve as such all mixed together or arrange as desired (as in picture.
There is a puple cabbage in the center to add more color (don't mix it)

Masala Fish Curry

Ingredients:
1 pound fish (any fish) cut into pieces
3 tablespoons oil
2 medium size onions, sliced
1 inch ginger, sliced
1 teaspoon garlic paste
1/2 teaspoon tomato paste
1 tomato diced
1/3 teaspoon turmeric powder
1/2 teaspoon black pepper powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1/2 cup whisked yogurt
Salt to taste
Coriander leaves, chopped (for garnishing)

Preparation:
Heat oil in a pan. Add onions and sauté for few minutes until they become translucent.
Add ginger and garlic. Continue stirring until they turn light brown.
Add tomato paste and diced tomatoes. Sauté for 1-2 minutes.
Add turmeric powder, black pepper powder, coriander powder, red chilli powder, garam masala, and salt. Continue to stir until all masala’s are mixed well.
Add yogurt and stir well. Add required quantity of water and bring it to boil.
Add pieces of fish and mix gently.
Cover it with the lid and cook on medium heat.
Fish will not take long time to cook. Garnish it with coriander leaves.

Mango Lassi

Mango Lassi is a very refreshing drink especially during the summer season and is very simple to make.

Ingredients:
2 cups mango pulp
1/2 cup sugar
2 cups milk, cold
2 cups yogurt, cold
1 cup ice crushed or as needed
3-4 drops of rose essence (optional)
1 teaspoon, grated coconut to garnish
10 pistachios, blanched and slivered

Preparation:
Add mango pulp, sugar, yogurt, milk, and crushed ice into a blender.
Blend into a smooth mixture.
Pour into individual glasses and garnish the top with slivered pistachios, coconut shreds, and rose essence.
Serve chilled and enjoy.

Mango Custard

Ingredients:
2 cups mango pulp/puree
5 tablespoons vanilla custard powder
4 cups milk
1 cup,cut pieces of mango
1/4 cup heavy cream
1/2 cup sugar
4 almonds, blanched and slivered
6 pistachios, blanched and slivered

Preparation:
Whisk custard powder and milk in a bowl nicely to remove all the lumps.
Pour the mixture in to pan and on medium heat bring it to a boil, stirring continuously.
Add sugar, mango pulp and heavy cream to the mixture. Bring the heat to low and keep stirring for 3-4 minutes until the mixture thickens.
Add pieces of mango and mix them into the mixture.
Turn off the heat and transfer it into another container.
Garnish it with almonds and pistachios. Chill it in refrigerator.

Almond Chocolate Fudge

Ingredients:
1 cup sweetened grated chocolate
1/2 cup heavy cream
1/2 cup milk
2 tablespoons butter
3/4 cup sugar
1/4 cup almonds, slivered
1 teaspoon vanilla extract

Preparation:
In a saucepan add sugar, heavy cream, milk, and butter. Bring to a full boil, and cook for 5 minutes. Keep stirring.
Bring the heat to low and add grated chocolate, almonds and vanilla extract. Continue stirring for 2-3 minutes.
Remove from heat and continue stirring for 2-3 minutes until the mixture is smooth.
Transfer the mixture into a greased tray. Level the surface if required. Sprinkle some almonds on top.
Chill it in refrigerator until firm.
Cut into square pieces or any shape you like.

Chicken Biryani

Ingredients:
1 pound chicken boneless or with bones, cut into 1 inch pieces.
1 cup basmati rice
3 tablespoons oil
3 bay leaves
1 inch cinnamon stick
4-5 cloves
1/2 teaspoon cumin seeds
3 green cardamoms
2 medium size onions, sliced
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
4 green chillies, sliced
1/3 teaspoon red chilli powder
4-5 fresh mint leaves, chopped
1 teaspoon garam masala
1 teaspoon coriander powder
1 cup yogurt
Salt to taste
Fresh coriander leaves, chopped
2 onions, sliced and fried brown
1 tablespoon fresh lemon juice

Preparation:
Boil rice and keep aside.
Heat oil in a pan/kadai. Add bay leaves, cloves, cinnamon stick, cumin seeds, and green cardamoms. Saute till they become brown.
Add onions and sauté. Add ginger and garlic paste. Saute until light brown.
Add yogurt, and chicken pieces. Mix well.
Add chilli powder, coriander powder, garam masala, sliced green chillies, mint leaves, coriander leaves, and salt. Cook for 4-5 minutes until chicken pieces are tender and masala starts to coat them.
Add boiled rice and the fried onions on top. Cover it with lid and cook on low heat for 2-3 minutes. Remove the lid, add fresh lemon juice, mix it and serve hot.

Masala Egg Curry

Ingredients:
6 eggs boiled and peeled
4 tablespoons oil
3 medium size onions, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tomato, finely chopped (1 tablespoon tomato puree can also be used)
2 cups yogurt, whisked
1/3 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
Coriander leaves for garnishing.

Preparation:
Heat oil in a pan and sauté onions till light brown.
Add ginger and garlic paste. Sauté until cooked.
Add tomatoes. Mix them well.
Add turmeric powder, cumin powder, coriander powder, chilli powder, garam masala and salt. Sauté for 2 minutes with 1/4 cup of water.
Add whisked yogurt and cook for 3-4 minutes until all masalas are mixed well.
Add boiled eggs and stir gently. Bring it to boil on a medium heat.
Garnish with fresh chopped coriander leaves.

Note: Boiled eggs can also be shallow fried slightly before putting them into the prepared masala (optional).

Achari Baingan (Spicy Eggplant)

This is a spicy eggplant dish.

Ingredients:

1 pound eggplant (baingan) cut into 1 inch pieces

1 medium size onion, chopped
1 inch ginger, chopped
3-4 garlic cloves, chopped
1 medium size tomato, chopped
3 tablespoons oil
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon fennel seed (saunf) powder
1 teaspoon tamarind paste
1/2 teaspoon red chilli powder
1/2 cup water
Salt to taste

Preparation:

Heat oil in a pan. Add cumin seeds and let them crackle.

Add onions and sauté for 2-3 minutes.
Add ginger and garlic and sauté till light brown.
Add tomatoes and continue stirring till all ingredients blends well.
Add turmeric powder, coriander powder, fennel powder, cumin powder, chilli powder, and salt. Mix well. Add tamarind paste and 1/2 cup water and sauté for 2-3 minutes.
Add eggplant into the masala and cover the pan with the lid. Cook on medium flame till eggplant is cooked and masala coats the pieces.
Serve hot.

Masala Aloo

This potato dish is really very simple and tasty. It can be made for breakfast, lunch, or dinner.

Ingredients:
6-8 medium size potatoes boiled and cut into 1 inch pieces
4 tablespoons of oil
4-6 curry leaves
1 medium size onion chopped
1 inch ginger grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon cilantro powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon mango powder
1/3 teaspoon turmeric powder
Salt to taste
Fresh cilantro leaves chopped

Preparation:
Heat oil in a pan, add mustard seeds, cumin seeds. Let it crackle.
Add onions and ginger. Stir till they start turning brown.
Add garam masala, cilantro powder, cumin powder, chilli powder, mango powder, turmeric powder, curry leaves, and salt to taste. Stir for a minute.
Add potatoes and mix well into the spices. Cook for two to three minutes until masala coats the potatoes.
Garnish it with cilantro leaves.
Serve with puries/paranthas.

Pepper-Paneer

Paneer can be shallow fried (light brown) in pan before using.

Ingredients:1 pound paneer cut into an inch square
2 tablespoons oil
1/2 teaspoon cumin seeds
1 medium size onion sliced
1 inch ginger sliced
3-4 garlic cloves chopped
1 tomato chopped
1 green bell pepper sliced
1/2 cup cauliflower florets
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
Salt to taste
Fresh coriander leaves chopped

Preparation:Heat oil in a pan.
Add cumin seeds, sliced onions, ginger, and garlic. Sauté for two minutes until onions become soft and translucent.
Add tomatoes, cauliflower florets, chilli powder, coriander powder and salt. Cook for two minutes.
Add paneer and peppers. Stir gently. Cook until all ingredients blends well.
Garnish with coriander leaves and serve.

Mint (Pudina) Chutney

Ingredients:
1 bunch fresh mint leaves
1/2 bunch coriander leaves
1/2 cup yogurt
4 green chillies
1 teaspoon lemon juice
Salt to taste

Preparation:

Wash mint and coriander leaves thoroughly.

Give them a rough chop along with green chillies.
Add mint leaves, coriander leaves, green chillies, yogurt, salt, and lemon juice in a blender.
Grind them to a fine paste pushing down, if necessary, with a rubber spatula. Serve with any snack.
(Seasoning is optional:1 tsp oil, 1/4 tsp mustard seeds, and cumin seeds)

Hyderabadi Spicy Tomato Chutney

Ingredients:
12 medium finely chopped fully ripe-red tomatoes (1 cup ready-made tomato paste can also be used)
4 tablespoons oil
4 whole red chillies broken
8-10 curry leaves roughly chopped
1 inch ginger grated
1/4 teaspoon asafoetida (hing)
2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garlic powder
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coconut powder
1 teaspoon amchur powder
Salt to taste
1 teaspoon chopped coriander leaves

Preparation:
Heat oil in a kadai/pan. Add mustard seeds and when mustard seeds crackles, add whole red chillies, hing, and cumin seeds.
Add grated ginger and garlic powder. Stir continuously for 2 minutes.
Add chopped tomatoes, curry leaves, coriander powder, turmeric powder, amchur powder, coconut powder, and salt. Cook on medium heat until the tomatoes are well cooked and chutney leaves oil.
Garnish with coriander leaves. Serve with steamed rice. You can also use this chutney as a spread on bread sandwich.

Rajma Masala (Red-Kidney Beans)

Pick, wash and soak rajma in water overnight. Boil it nicely with some salt. Canned kidney beans can also be used (I prefer soaked and boiled)

Ingredients:
2 cups red rajma boiled (red kidney beans)

4 tablespoons oil (I use expeller-pressed coconut oil, great for cooking)

4 bay leaves
4 cloves

1/2 teaspoon fenugreek (methi) dried leaves

3 green cardamoms
1 stick cinnamon

1 teaspoon cumin seeds

2 medium size finely chopped onions
1 inch ginger chopped

1 teaspoon garlic chopped

3 tablespoons tomato puree/paste

2 teaspoon coriander powder

1 teaspoon garam masala

1 tsp cumin powder

1/2 teaspoon red chilli powder (depends how spicy)

1/2 teaspoon turmeric powder

1/2 teaspoon mango powder (amchur)

Salt to taste

Chopped coriander leaves to garnish

Preparation:
Take oil in a pan and add bay leaves, cloves, cinnamon and cardamom. Let them become brown until the flavors starts coming.
Add cumin seeds, cut onions, and cook until onions become soft and translucent.
Add ginger and garlic and continue to sauté till golden brown.
Add 1/4 cup of water and cook again till the onions, ginger-garlic, and whole spices blends together.
Add tomato puree/ paste, coriander powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur powder, and salt. Stir them well until oil starts to separate from masalas.
Add rajma along with its water. Simmer the heat and cook for 10-15 minutes until beans are well blended with the gravy. Adjust salt and garam masala.
Garnish with chopped coriander leaves and serve it with naan or steamed rice.

Tomato-Lemon Rasam

Tomato Rasam

Tangy and spiced tomato based soup made from red or yellow lentils in South India.

Ingredients:

1/2 cup toor dal

1 tablespoon oil or butter

1/3 teaspoon mustard seeds

Pinch asafoetida (hing)

1/4 teaspoon turmeric powder

1 fresh lemon juice

2 medium size cut tomatoes  (use 6-8 cherry tomatoes that give the best results)

1 teaspoon tomato puree

2 sliced green chillies

1-2 teaspoon rasam powder or sambar powder

5-10 curry leaves

1/4 teaspoon black pepper

1/2 teaspoon cumin powder

Salt to taste

1 tablespoon chopped coriander leaves to garnish

Preparation:

Pressure-cook lentils or cook in an open pan by adding 5 cups of water, salt and turmeric. Keep aside.

Seasoning:

Heat butter in a pan. Add mustard seeds and crackle them. Add hing at the same time.

Add boiled dal into the seasoning. Stir it thoroughly and add curry leaves, tomatoes, green chillies, black pepper powder, cumin powder, rasam or sambar powder, and salt. Cook for 5-10 minutes on a medium flame and wait till rasam bubbles up.

When nice flavor starts coming add lemon juice and boil.

Garnish with coriander leaves and serve hot with rice.

Pan-Fried Tilapia

Ingredients:

1 pound tilapia fillets

1/2 teaspoon garlic powder

1/2 teaspoon coriander powder

1/2 teaspoon parsley flakes

1/2 teaspoon coarsely ground black pepper

Pinch of nutmeg powder

1 tablespoon lemon juice

2 tablespoons butter or oil

Salt to taste

Preparation:

Marinade fish fillets in all the above ingredients. Leave in the refrigerator for 15-20 minutes.

Heat oil in a pan and place marinated fillets in a pan.

Cook each side of fillet for 3-4 minutes until brown and crispy on a medium heat. Keep the pan covered.

Serve with salad or make rolls using tortillas.

 

Turnip Greens

Stir Fried Turnip Greens

Fresh green leafy vegetables are good for health. They are tasty and have a great nutrition value as they are rich source of vitamin C, potassium, and calcium. They can be prepared in a variety of ways such as steaming, sautéing and stir frying. Fresh tender leaves can be used in salads, or stews.

Ingredients:

1 bunch turnip greens washed and roughly chopped

1 medium size onion finely chopped

1/4 teaspoon cumin seeds

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1/2 teaspoon coriander powder

1 medium size chopped tomato chopped

1 tablespoon butter

2-3 green chillies chopped

Salt to taste

Preparation:

Heat butter in a pan. Add cumin seeds and saute till they turn brown.

Add onions and with constant stir make them translucent. Add ginger and garlic. Saute for 2-3 minutes.

Add tomatoes, and green chillies. Cook until all the above ingredients blends well.

Add turnip greens, coriander powder, and salt. Cook on medium to high heat covered with lid. This should be done in 5-8 minutes. (Don’t overcook the leaves----make sure lush green color stays intact).

Serve hot.

Chicken Curry

Ingredients:

2 pounds chicken (with bones or bonesless)

4 tablespoons oil

4 medium size onions, finely chopped

2 teaspoons ginger paste

2 teaspoons garlic paste

3 tablespoons tomato puree

1 inch ginger, chopped

1 inch cinnamon stick

4 green cardamoms

4 bay leaves

1 teaspoon fenugreek (methi) leaves

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon amchur powder

Salt to taste

Coriander leaves, chopped to garnish

Preparation:

Heat oil in a pan. Add cinnamon, cloves, bay leaves, and green cardamoms. Fry until they change color to brown.

Add chopped onions, chopped ginger and sauté till golden brown.

Add methi leaves and fry for 1-2 minutes.

Add ginger paste and garlic paste and sauté for 2-3 minutes with constant stirring.

Add tomato puree and stir.

Add turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, and red chilli powder. Saute for 1 minute.

Add 1/4 cup water and cook for 2 minutes on medium heat until oil separates from masala.

Add the chicken pieces and salt. Sauté on high heat for 2-3 minutes. Add 1/2 cup of water, bring to a boil on a medium heat, cover and cook till the chicken is fully done.

Garnish with coriander leaves.

Serve hot with roti or rice.

Bhindi Sabji

Ingredients:
1 pound bhindi (lady fingers)
3 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder

4 green chillies, chopped

1/2 teaspoon turmeric powder
1/2 teaspoon amchur (mango powder)
Salt to taste

Preparation:

Nicely wash, dry and remove both the ends of bhindi. Cut into small pieces equally.

Heat oil in pan and add cumin seeds.

When cumin seeds turn brown, add onions and sauté till they become translucent.

Add cut bhindi and green chillies and sauté for a minute.

Sprinkle turmeric powder, coriander powder, amchur powder, and salt.

Mix well and cook over the medium heat with constant stirring in between.

When cooked increase the heat and cook for about 2-3 minutes until oil starts separating.

Serve hot with roti.

Moong Dal

Ingredients:

1 cup dhuli moong dal (split green gram)

1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
2 tomatoes chopped finely
1 tablespoon butter or oil
1/4 teaspoon mustard seeds
3 red whole chillies
1 onion chopped
2-3 cloves of garlic chopped (optional)
1 inch ginger chopped
5-10 curry leaves
Pinch asafoetida (hing)
Salt to taste
1 tablespoon coriander leaves chopped to garnish

Preparation:

Wash dal and add salt, turmeric powder, chilli powder, garam masala, coriander powder, and tomatoes in a pressure cooker or in an open pan. Pressure cook with two whistles or in an open pan until smooth. Season dal as recipe below.

For Seasoning:

Heat butter or oil in a pan. Add mustard seeds (let it crackle), whole red chillies (gives flavor), cumin seeds, and asafoetida.

Add chopped onions, garlic, ginger and curry leaves until brown.

Add cooked dal and boil for 5 minutes.

Adjust salt according to taste.

Garnish it with fresh corinder leaves.

Serve it hot.

Lemon Rice

Ingredients:

2 cups basmati rice (soak rice in water for 10 minutes for good results)

2 tablespoons oil or butter
4 cups water
Pinch asafoetida powder (hing powder)
1/4 tsp mustard seeds
1 tablespoon lemon juice or one fresh lemon
2 teaspoons black gram/channa dal (yellow) split
1/3 teaspoon turmeric powder
1 tablespoon grated coconut (used for garnishing)
2 sliced green chillies
2 tablespoons roasted pea nuts (optional)
5-10 curry leaves
Salt to taste

Preparation:

Heat oil or butter in a pan.

Add channa dal and Shallow fry it to light brown.
Add mustard seeds (let them crackle), asafoetida, turmeric powder. Stir them properly.
Add water, green chillies and curry leaves and boil.
Add rice and salt to taste. Mix them well.
Pressure cook in one whistle or cook until water evaporates.
Garnish with grated coconut and coriander leaves.

Boondi Raita

Boondi raita is one of the most popular and traditional North Indian recipes. Boondis are made from gram flour in the form of small little balls. These balls are then deep fried in oil. Boondi is easily available in almost all Indian grocery stores. Make sure you buy a fresh stock and remaining unused can be stored in a refrigerator or in a freezer.

Ingredients:

1 pound dahi/yogurt

3 tablespoons of boondi
1/4 teaspoon mint flakes/powder (fresh finely chopped gives good flavor)
1/2 teaspoon cumin powder coarsely ground
2 tablespoons heavy cream
1/2 teaspoon black pepper
1 teaspoon finely chopped fresh coriander leaves

Pinch of chilli powder

Pinch of salt

Note:Soak boondies in luke warm water for 5 minutes. Squeeze water gently from boondis or use a strainer to drain all the water. Keep boondis aside for later use.

Preparation:

Whisk/ Beat yogurt/dahi and heavy cream together to make it a smooth mixture. Add soaked boondi in the whisked yogurt along with all the above ingredients, mix them well. Garnish with sprinkles of black pepper and cilantro and refrigerate. Don’t leave at room temperature. Serve with rice and naan.

Fish Pakoras

Fish pakaros are one of most popular and delicious snacks in North India. It goes well with drinks or any evening cocktail. Try this very simple recipe.

Ingredients:

1 pound fish fillets (avoid flaky ones)

1 teaspoon lime or lemon juice (use fresh)
1 teaspoon ginger paste
1 teaspoon garlic paste
4 tablespoons gram flour (Besan)
1 teaspoon chilli powder
1 teaspoon cilantro powder
1/2 teaspoon turmeric powder
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1 tablespoon sour cream
1 pinch orange/red food color (optional)
Salt to taste
Oil for deep frying

Preparation:

Step 1

Cut fish into small pieces.
Add pinch of salt, lime/lemon juice, ginger paste, garlic paste.
Keep aside for 15 minutes at RT or in a refrigerator.

Step 2

Make batter of gram flour, sour cream, chilli powder, cilantro powder, turmeric powder, mango powder, garam masala and salt to taste. (pinch of food color if you like)

Dip the marinated fish pieces (of step 1) into this batter and fry in oil till golden brown and crisp.

Serve with some onions fries or vegetables on side or a salad. You can make parantha (any Indian bread) or tortilla rolls by using the above fish along with cucumber, a slice of tomato, lettuce, and onions. You can simply serve with mint chutney or hot-sweet and sour chutney/sauce.

Baingan Bhartha

Baingan (Eggplant) Bhartha

Bhartha’s are mainly the north Indian preparation and can be made from several vegetables. Baingan (eggplant ) bhartha is one the most popular dishes where eggplant is roasted on a flame, barbequed, or baked in an oven.

Ingredients:

1 pound eggplants

3 tablespoons cooking oil/ butter/ ghee (I use expeller-pressed coconut oil)
1/2 teaspoon cumin seeds
2 medium-sized finely chopped onions
1 inch piece of finely grated ginger
1 teaspoon garlic grated/paste (optional, I don’t use it in my preparation of bhartha)
2 large tomatoes finely diced
3 green chillies that give bharta a great taste and flavor
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala
Salt to taste
1 tablespoon finely chopped fresh green coriander for garnishing

Preparation:

Roast eggplants on an open flame or in a tandoor, or can be baked in a preheated oven/or barbecued on a grill until the skin on the eggplant is thoroughly charred.

Cool the eggplants and remove the charred skin. Mash the inner pulp and keep aside for bhartha preparation.

Heat oil in a pan. Add cumin seeds, and onions and saute until they become translucent.

Add ginger, garlic (optional) and fry for a minute to remove the raw flavor.

Add tomatoes and green chillies and cook for about 2 minutes.

Add all powdered spices and salt. Stir them well for about 3-4 minutes.

Add mashed roasted egg and mix well. Cook for 5 minutes over a medium heat till oil separates.

Add freshly chopped coriander and stir. Cook another minute and turn off the heat.

Serve hot with chapatis or naan.

Shahi Gobhi (Cauliflower Dish)

Shahi Gobhi

Ingredients:
1 cauliflower floret
2 tablespoons butter/oil
1 medium size chopped or sliced onion
1/2 teaspoon cumin seeds
1 inch chopped ginger
4 garlic cloves chopped
1 teaspoon sour cream
1 chopped tomato
2 chopped green chillies
pinch nutmeg
Few cashewnuts roasted
2 teaspoons grated coconut
1/2 teaspoon coarsely ground black pepper
Salt to taste
1 tablespoon coriander leaves finely chopped for garnishing

1/2 cup peas can be added later.

Dry roast following ingredients and make paste by adding water or cream
(use garam masala for quick recipe)

3 cardamoms

5 cloves

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder (optional)
2-3 red chillies

7-8 cashew nuts

use 1tsp of dry roast masala (rest can be saved in a freezer or a fridge).

Preparation:

Heat oil (I use expeller – pressed coconut oil), add cumin seeds, onion, ginger, garlic chopped, grated coconut, and make it golden brown.

Add tomatoes, green chillies and cook for 4-5 min, add sour cream, black pepper, nutmeg, fresh paste masala, and cashews (roasted). Add salt to taste.

Add cauliflower, mix it well with all ingredients and 2-4 tbsp of water. Cover it with lid and cook. To make it dry, roast it on high flame without the lid for 2-3 minutes. Don't over-cook.

Add peas at the last when it is almost done (optional).
Garnish it with coriander leaves.

Punjabi Kadhi

Ingredients:

1 cup besan

2 cups yogurt
3 tablespoons oil
1 onion chopped or sliced
1/3 teaspoon mustard seeds
5-8 curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon methi (fenugreek) seeds
1/2 teaspoon dried kasuri methi
4 whole red chillies
1/2 teaspoon tamarind paste (depends how much sour you like, if yogurt is sour then very little tamarind)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon tomato paste
1 inch sliced ginger
2 teaspoons garam masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 sliced green chillies
Salt to taste

Preparation:

Besan Mixture: Mix besan, yogurt with double the amount of water with 1/2 tsp of turmeric powder, some salt and chilli powder. Use a hand blender to remove all the lumps. Keep aside while the seasoning is ready.

For Seasoning
Heat oil in a pan and add mustard seeds, whole chillies, cumin seeds, methi seeds and when they start to pop add chopped onions. Sauté until golden brown.

Add ginger paste, garlic paste, sliced ginger, curry leaves, sliced chillies, turmeric, garam masala, tamarind paste, cumin powder, salt and all other masalas.

Add little water till all other ingredients are well mixed.

Add Besan mixture and let it simmer for a while until curry thickens up---.

(Be careful about the consistency---. Sometime you need more Besan to get the right consistency, depends upon the quality of Besan - you have to standardize the kind of Besan you use--).While Kadhi is simmering you can add pakoras/or potatoes into it.

Keep the flame low otherwise will stick to bottom and will ruin the dish.

When thickens and ready, garnish with coriander leaves.

** adjust the ingredients according to your taste.

Maah Ki Dal (Dal Makhni)

Dal Makhni

Ingredients:

1 cup whole urad dal (urad sabut)

1 onion, finely chopped

1 tomato, finely chopped

1-2 inch ginger, finely chopped

1-2 green chilies, finely chopped

2 tablespoon heavy cream
2 tablespoon butter
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
1 teaspoon coriander powder
4 red whole chillies
1 teaspoon chaat masala
Salt to taste

Preparation:

Pressure-cook urad dal with 5 cups of water, salt, and turmeric powder. Keep the flame low so that it cooks slowly without any whistles. 25-30 minutes will be good to cook dal on a medium-low flame.

Note: If needed more water can be added as urad daal absorbs a lot of water depending upon the quality.Open pressure cooker till all the pressure is released.

Cook urad dal with cream and butter till it becomes smooth.

Now in kadhai heat oil or butter, add red whole chillies. Fry them to dark brown.

Add cumin seeds, chopped onions and ginger. Fry till golden brown.

Add green chilies and tomatoes till they soften.
Now add garam masala, chili powder, dhania powder, cumin powder, chaat masala and salt to taste.
Fry again for a moment.

Add dal and stir on medium flame. As soon as it starts boiling remove from the gas.

Garnish dal makhni with coriander leaves and some butter.

Serve dal makhni hot. Goes well with parantha, naan or rice.

Chicken Seekh Kababs

Seekh Kababs

Upper Picture: Kababs made in a pan with skewers
Lower Picture: Kababs on a grill

Ingredients:

1 pound  boneless chicken strips
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon almond paste
1 tablespoon yogurt or sour cream
1 teaspoon lemon juice
1/2 teaspoon amchur (mango powder, optional)
1/2 teaspoon garam masala (roasted can also be used for better taste and flavor)
1/2 teaspoon cumin powder (roasted can be used for better taste and flavor)
1/2 teaspoon chili powder (depends how spicy you want!!)
1 teaspoon cilantro powder
1/2 bunch finely chopped fresh cilantro
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1/3 teaspoon black pepper coarsely ground
1/4 teaspoon mint powder
1 egg optional
Salt to taste

Preparation:

Mix all the spices together as above and add to the ground chicken

Mix well, cover, and leave in fridge for 3-4 hrs to marinate or keep at room temperature for 10-15 minutes.
Insert skewers into the chicken strips.
Shallow fry on a griddle by using oil or ghee or can also be barbequed.

Serve with sliced onion, tomato, mint chutney and lemon. It can just be garnished with chopped fresh cilantro leaves

Rolls can also be made by using naan or pita bread.

Chicken Keema (Ground Chicken)

Ingredients:

1 pound ground chicken

3 tablespoons oil
1/2 teaspoon cumin seeds
1 teaspoon garlic (chopped)
1 teaspoon ginger (chopped)
1 onion chopped
2 tomatoes diced or 2 tsp puree/paste
1 teaspoon cumin powder
1 teaspoon cilantro powder
1/2 teaspoon turmeric powder (optional)
1 teaspoon garam masala (roasted can also be used)
1/2 teaspoon red chilli powder
1 teaspoon mango powder
Salt to taste

For Garnishing
1 tablespoon cilantro chopped and wedges of hard boiled eggs/lemons/tomatoes/ can be used.

Preparation:

Heat oil in a pan.

Add cumin seeds, chopped onions, cook until translucent or becomes soft. Now add ginger- garlic paste and until they are brown in color.
Add ¼ cup of water and cook again till the onions, ginger-garlic blends together.
Add diced tomatoes/puree and add water if necessary.
Add cilantro powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur (mango) powder.
Add salt to taste.
Add ground chicken and simmer for 8-10 minutes on a medium flame until cooked.

Serve hot with garnishing as desired.

Kabuli - Chana Masala (Chickpeas in Gravy)

Main Ingredient: Chickpeas

Soak chick peas in water overnight and boil nicely with 1/2 tsp salt. Canned Chick Peas can also be used (I prefer soaked and boiled)

Ingredients:

2 cups boiled kabuli chana (chickpeas)
2 tablespoons oil (you can also use 1 stick butter)

2 bay leaves
2 cloves
1/4 teaspoon kasuri methi dried (fenugreek)
2 green cardamoms
1 stick cinnamon
1/2 teaspoon cumin seeds
1 medium size onions (cut into small pieces)
1/2 teaspoon ginger paste
1/2 teaspoon sliced ginger
1/2 teaspoon garlic paste
1 tablespoon tomato puree/paste
1 teaspoon cilantro powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1/4 teaspoon red chilli powder (depends how spicy)
1/4 teaspoon turmeric powder
1/2 teaspoon mango powder (amchur)
Salt to taste
Tea extract (optional, 2 tsp tea leaves boiled in a half cup of water and use the tea extract)
Chopped cilantro leaves to garnish

Preparation:

• Take oil/butter in a pan and add bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.
• Add cumin seeds, cut onions, and fenugreek leaves. Cook until translucent or becomes soft. Now add ginger-garlic paste, sliced ginger and cook until they are brown in color.

Note: make sure ginger-garlic is nicely done otherwise raw flavors will spoil the taste.

• Add 1/4 cup of water and cook again till the onions, ginger-garlic blends together.
• Add tomato puree/ paste and add water if necessary.
• Add salt to taste, cilantro powder, cumin powder, chilli powder, garam masala, turmeric powder, amchur powder and tea extract. Cook for 5 minutes and add water to make gravy (depends how thick you want).
• Add boiled chickpeas along with its water. Simmer heat and cook for 5-6 minutes until chick peas are well blended with gravy.
• Garnish with chopped cilantro and serve with naan or rice.

Palak-Paneer




Ingredients:

2 bunches fresh spinach (palak)

1 pound paneer (Indian cheese)
1 onion chopped medium size
1 teaspoon grated or chopped ginger
1 teaspoon garlic paste
2 tablespoons oil
1 teaspoon pure ghee/butter
1/2 teaspoon cumin seeds
1 teaspoon garam masala
1/4 teaspoon chili powder or to taste
1 teaspoon cumin powder
1 teaspoon cilantro powder
1/4 teaspoon turmeric powder
2 medium size tomatoes diced or puree
Salt to taste

Preparation:
Clean and wash spinach thoroughly.

Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil and add cumin seeds, onions and fry till golden brown.
Add ginger-garlic paste and stir-fry.
Now add diced tomatoes/puree and cook.
Add all garam masala, cumin powder, chilli powder, turmeric powder and salt to taste.
Now add the spinach and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (paneer can be fried to golden brown in a separate pan or can be used as it is).
Add paneer pieces to the gravy and cook until done for few minutes (don’t stir much, it will ruin the pieces of paneer)
Take out in a bowl and serve with rice or roti/naan.

Chicken Tikka Masala

Ingredients:
PART I
3-4 pounds boneless chicken breast or thighs cut into pieces
1/2 cup yogurt
1/2 teaspoon lemon juice
1 teaspoon roasted ground cumin
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/4 teaspoon nutmeg
1/4 teaspoon turmeric powder
1/4 teaspoon fenugreek leaves
1/2 teaspoon freshly ground pepper
1/4 teaspoon food color, orange or red (optional)
1 tablespoon olive oil

PART II
4 tablespoons butter or oil
1 teaspoon cumin seeds
4 bay leaves
4 cloves
4 green cardamoms
1 stick cinnamon
2 medium size onions cut into small pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
4 teaspoons tomato puree
1/4 cup heavy cream/sour cream
2 teaspoons cilantro powder
1 teaspoon cumin powder
1-2 teaspoon garam masala
1/4 teaspoon red chilli powder or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper

Preparation:

Part I
Place all the ingredients of part I into a glass bowl and mix thoroughly. At this stage orange food color will give a glorious shine to the batter. Add the chicken pieces into this batter and let it marinate for 2-3 hrs at room temperature or overnight in the refrigerator.
Preheat oven 350° F. Bake the chicken for 15 minutes or barbecue on grill.
Remove the pieces from the oven or grill and proceed for part II.

Note: The above grilled chicken could also be served as an appetizer garnishing with cilantro leaves, some cut onions and tomatoes.

Part II

Melt the butter and add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Let them become little brown until the flavors starts coming.

Add cut onions, ginger- garlic paste and cook until they are brown in color.

Add ¼ cup of water and cook again till the onions and soft and tender into sauce. Add tomato puree and heavy crème into this.

Add cilantro powder, cumin powder, garam masala, chilli powder, turmeric powder, black pepper and salt to taste. Add heavy cream or sour cream. Cook for 5 minutes and add desired quantity of water to make gravy.

Add baked or barbecued chicken pieces into the sauce. Simmer the heat and cook for 5-10 minutes until all the chicken pieces are well blended with the gravy.

Garnish with cut cilantro leaves and serve it with Naan/Roti or Pita bread, and enjoy.