Vegetable Nizami seekh

Preparation Time : 45 minutes | Cooking Time : 30 minutes

Ingredients
Potato,boiled and mashed - 1 medium
Carrot,boiled and chopped - 1 medium
Green peas,boiled and mashed - 1/2 cup
Butter - 3 tablespoons
Ginger paste - 2 teaspoons
Garlic paste - 2 teaspoons
Caraway seeds (shahi jeera) - a pinch
Salt to taste
Rock salt (sendha namak) - a pinch
Red chilli powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Green cardamom powder - 1/4 teaspoon
Black cardamom powder - 1/4 teaspoon
Clove powder - 1/4 teaspoon
Cashewnut paste - 2 tablespoons
Fresh cream - 1 tablespoon
Processed cheese,grated - 3 1/2 tablespoons
Roasted chana dal powder - 3 tablespoons

Method

Heat one tablespoon butter in a pan. Add carrot, green peas, ginger and garlic pastes and sauté. Place the mashed potatoes in a bowl. Add the sautéed vegetables, caraway seeds, salt, rock salt, red chilli powder, cumin powder, green cardamom powder, black cardamom powder, clove powder, cashewnut paste and cream and mix well. Add cheese and mix. Add roasted chana powder and mix well.

Grease your palms. Take a small portion of the mixture and dab it around a skewer. Press well and shape into a seekh kabab. Similarly make more kababs and keep them in the refrigerator for about fifteen minutes before cooking them. Heat the remaining butter in a pan, place the skewers and cook till the kababs are evenly golden. Serve hot.

Recipe courtesy: Sanjeev Kapoor

Vegetable Samosa

Preparation Time : 30 minutes | Cooking Time : 30 minutes

Ingredients
1 packet of spring roll pastry
Large potatoes-3
Green peas-3/4 cup
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Onion -1(chopped)
Chilli powder-1 tsp
Garam masala - 1/2 tsp
Coriander leaves- 2 tbsp( chopped )
Lemon juice-2 tbsp
Flour-2 tbsp
Oil for frying
Salt to taste

Make the Samosas Filling

Pour water into a small bowl with flour, and mix well until it has a thin, glue-like consistency.


Boil the potatoes and chop into small bite-sized pieces. Put them in a medium bowl, then add  boiled peas, chopped onions, spices, coriander, and lemon juice. Mix everything together. Samosa filling is ready.

Place your pastry sheet on the cutting board. Lift one corner of half of the pastry sheet towards the center. Apply the flour glue.Lift the other edge of half and lay over the previous. Press to seal. Now, you have formed a dough cone.Hold the cone in your hand, and take about a tablespoon of filling and stuff the samosa. Seal the open lip with sealer. Fold the edge over. Press and seal.

Heat the oil in a deep pan on medium heat. Put in the samosas, and fry them on one side until they are golden brown. Then turn them over and fry on the other side.

Take them out of the pan on a plate lined with a paper towel to absorb the excess oil. You can serve them hot with sauce or chutney.

Palak chicken

After a looong gap I have resumed my blog. I hope to post more recipes and hopefully all of you will continue to provide your valuable feedbacks and suggestions. Here is my 101st post. Happy cooking!!! :-)

Preparation Time : 15 minutes | Cooking Time : 20 minutes

Serves / Makes : 6 portions

Ingredients

Chicken - 1 kg
Palak - 2 bunches
Oil - 4 tablespoons
Onions, chopped - 3
Green chillies, chopped - 4
Salt - to taste
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Tomato, chopped - 1 large
Turmeric powder - 1/2 teapoon
Kashmiri Chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala - 1 teaspoon

Method

1. Clean, wash and cut chicken into medium sized pieces.
2. Take palak leaves (without the stem), wash it properly and blanch it in boiling water for 4 minutes. Now drain the water and keep it aside.
3. Cool the cooked palak leaves and grind it into a fine paste.
4. Heat oil in a kadai and saute chopped onions and green chillies. Add a little salt.

5. When the onions becomes soft , add ginger paste and garlic paste and fry for 2 minutes.
6. Add chopped tomato and saute till it get mashed.
7. Add turmeric powder, chilli powder and coriander powder .
8. Fry for 2 minutes and add chicken pieces along with garam masala and little hot water.
9. Cook till the chicken is done and the gravy reaches a thick consistency.
10. Now add palak paste to the chicken curry and mix it well.
11. Keep it on low heat for 5 minutes and remove from heat.
12. Serve hot with roti or plain rice.

Chicken mughlai

Preparation time: 40 mins | Cooking time: 45 mins

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-as reqd

Method
Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.



When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.

This dish goes well with any indian bread.

(source: Lakshmi Nair)

Aloo paratha

Preparation time: 45 mins | Cooking time: 60 mins

Ingredients
For stuffing/filling
Potatoes-250gms
Onion(finely chopped)-1
Chilli powder (to taste)-1/2tsp
Coriander powder-1tsp
Garam Masala-1/2tsp
Cumin powder-1/4tsp
Coriander leaves(finely chopped)-3 tbsp
Oil-1tbsp
Salt to taste

For dough
Chapatti flour-400 to 500gms
Salt to taste
Ghee or oil-2tbsp
Enough water to make the dough



Method
Filling
Boil potatoes until tender. Cool, peel and mash. Heat some oil in a pan, add onions and saute for 5 mins. After 2 mins add all the spices and mix well. Now add the mashed potatoes, salt, coriander leaves and mix well and cook for 5 mins. Keep aside.



Dough
Mix the flour, salt, and 2 tbsp oil or ghee and add enough water to make a soft dough. Knead well for 5-6 minutes.(parathas will be softer when knead well and it would be easier to roll them too).
Leave to stand for 10 minutes or so. Knead briefly again.



Separate dough into approximately 10-12 portions. Keep covered with a moist cloth. Dust 1 ball with flour and roll out, 8-10 cm. in size. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball (dumpling). Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.



Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface. Cook the other side the same way. Turn it over again. Brush oil on both surfaces, one by one, using a long handled spoon or ladle. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.



Serve hot with a knob of butter, pickles of choice, natural yoghurt.

Butter naan with chicken kurma

Ingredients
All purpose flour(Maida)-250 gm
Low fat yogurt -2tbsp
Warm water-2tbsp
Milk-2tbsp
Oil-2tbsp
Egg-1(optional)
Active dry yeast-1tsp
Sugar-1tbsp
Salt as per taste
Baking soda/baking powder-1/2 tsp

Method
Dissolve yeast along with sugar in lukewarm water and leave it for 5-10 mins for the yeast to be frothy. Mix the dry ingredients (maida, baking soda and salt ). To this add milk, yeast, oil, yogurt and knead it well until you get a very soft dough(add water if needed). It will be very sticky initially but by continuous kneading and by adding very little flour, it will become non sticky. Do not add more flour because naan will become hard.

Keep the dough covered with a damp cloth for 4 hrs(better to keep it in a warm place), by then it would be double in volume. Knead the dough and divide into equal portions. Flatten and mould into typical 'pear' shape naan.
Preheat oven to 450F/230C and bake for 10 mins. Brush with butter and serve.

OR

Heat an iron griddle on the stove and transfer the naan onto the griddle. Wait until it starts to bubble on the top side. Cook the other side in flame and brush it with butter.

Serve hot with your favourite gravy.

Preparation time: 25 mins | Cooking time: 60 mins

Chicken Kurma
Ingredients
Chicken (cut into small pieces)-750gms
Ginger-1 1/2"piece
Garlic-5 to 6 cloves
Low fat yogurt-1/2 cup
Onions(sliced)-2
Tomatoes(chopped)-2
Chili powder-2tsp
Coriander powder-2tsp
Turmeric powder-1/2tsp
Grated coconut-1/2cup
Cloves-3
Pepper corns-10
Cinnamon-1" stick
Fennel seeds (saunf)-1/2tsp
Cashew nuts/almonds-10 to 15
Coriander leaves for garnishing
Oil-3tbsp
Salt to taste



Method
Blend ginger, garlic and yogurt to a fine paste. Heat oil in a pan and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder, coriander powder and turmeric powder. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan. While the chicken is being cooked, blend coconut, cloves, pepper, cinnamon, fennel and nuts to a fine paste. Add the above paste to the cooked chicken and bring to a boil. Garnish with finely chopped coriander leaves.

This dish tastes good even without cashews or almonds. I have added them just to give a creamy texture to the gravy and enhance the flavour.

Chole tikki

Preparation time: 60 mins | Cooking time: 45 mins

Chole tikki are flavourful potato patties smothered with a sauce made with chick peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh coriander leaves. Chole tikki, sometimes called aloo tikki chaat, is a street favorite in Mumbai.

Ingredients
For the chole
Chick peas (kabuli chana)-1 1/2cups
Onions(chopped)-2
Ginger-garlic paste-1tsp
Coriander-cumin seed powder-1tbsp
Chilli powder-2tsp
Garam masala-1tsp
Turmeric powder-1/4tsp
Tomato (chopped)-1
Oil-2tbsp
Salt to taste

For the Tikkies
Potatoes-1/2kg
Bread crumbs-1/2cup
Garam masala-1/2tsp
Cumin powder-1/4tsp
Coriander powder-1/4tsp
Corn flour (Adjust acc to requirement)-1tbsp
Oil for frying
Salt to taste

Method
For the chole
Wash and soak the channa overnight. Cook it until done in a pressure cooker. Heat oil in a pan add chopped onions and saute until light brown in colour. Add the ginger-garlic paste and saute for another 2 minutes. Now add all the dry masalas and saute until they lose their raw smell. At this stage add the tomatoes and cook until everything blends well.

Add the cooked channa to this mixture and cook for about 5 to 10 minutes. Additional water may be added to get desired consistency.

For the tikkies
Cook potatoes till tender, peel and mash well. Mix in garam masala, cumin powder, coriander powder, salt to taste, corn flour, bread crumbs and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of the tikkies while frying. Make a small lemon sized balls and press them down. Shape them into round or oval shape (about 1 cm thick round or oval tikkies).

Heat tawa/griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a kitchen towels to remove excess oil. Alternatively you can also bake the tikkies till they turn gold and crisp on both the sides.



To serve
Place 2 to 3 tikkies in a serving dish. Garnish with coriander chutney or mint chutney, tamarind chutney, sev, chopped onions and coriander leaves.

I've not used the chutney's instead replaced them with youghurt, ketchup and sprinkled a little chaat masala.

Mushroom Dopyaza

Preparation time: 20 mins | Cooking time: 30 mins

Ingredients
Mushroom-250gms
Onions-4
Garlic-4 cloves
Tomatoes-2
Turmeric powder-a pinch
Chilli powder-1tsp
Coriander powder-1 1/2 tsp
Garam masala powder-1/2 tsp
Coriander leaves-to garnish
Fresh Cream-1tbsp
Oil-2tbsp
Salt to taste

Method
Cut the mushroom into quarters. Make a paste of half the onions & garlic cloves. Heat oil in a pan & stir fry the onion-garlic paste till pink. Add turmeric, chilli, coriander powder & salt. Sprinkle 1 tbsp water & fry the masala mixture. Add chopped tomatoes and stir fry till tomatoes are tender. Add mushrooms & rest of the chopped onions, mix well and cover the pan with lid and cook till onions are soft. Open the lid and sprinkle garam masala and fold in the cream. Garnish with coriander leaves.



It is a good accompaniment with any Indian bread.

Pav bhaji

Preparation Time: 15 mins | Cooking Time: 20 mins

This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. I used the normal white bread rolls instead of the actual pavs.

Ingredients
For the pav
Pavs (small squares of white bread)-8
Butter-4tbsp

For the bhaji
Potatoes(boiled and mashed-1 1/2cups
Cauliflower(finely chopped)-1cup
Green peas-1/2cup
Carrots(chopped)-1/2cup
Onion(chopped)-1cup
Capsicum(finely chopped)-1/2cup
Tomatoes(chopped)-2 1/2cups
Turmeric powder-1/2tsp
Chilli powder-1tsp
Pav bhaji masala-1 1/2tbsp
Ginger-garlic paste-2tsp
Butter or oil-4tbsp

For serving
Large onion(chopped)-1
Lemon wedges-4
Chopped coriander-1 tbsp

Method
For the bhaji
Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water. Heat the butter or oil in a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the ginger-garlic paste and saute till the onion softens. Add the tomatoes and simmer till the oil separates. Add the turmeric powder, chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.



For the pav
Slice each pav horizontally. Apply a little butter to each side. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot pav with hot bhaji topped with the onion & coriander, and lemon wedges.

Aloo palak

Preparation time: 30 mins | Cooking time: 30 mins

Ingredients
Chopped spinach-3cups
Onion(finely chopped)-2big
Potatoes(boiled and peeled)-2big
Tomato(chopped)-1
Green chillies-2
Ginger-1" piece
Lemon juice-1tsp
Red chilli powder-1tsp
Cinnamon-clove powder-1tsp
Turmeric powder-1/4tsp
Cumin seeds-1/2tsp
Garam masala-1/2tsp
Oil-3tbsp
Salt to taste

Method
Put the washed spinach in a pan, add very little water (just sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
In a mixie, make a coarse paste of the spinach & green chillies. Keep aside. Cut the potatoes into big pieces. Heat oil and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot oil add the cumin seeds. When they start to splutter add the chopped ginger, onions and fry till very tender. Add the tomato and further fry for 2 minutes. Add all the dry masalas and fry till oil separates. Add spinach and potatoes. Boil for 10 mins . Add lemon juice and mix well. Serve hot with naan or parathas or even rice.



Note: You can add the potatoes without frying too, in doing so add them to the onion mixture, saute for about for 5 mins and then add the spinach puree.

Creamy mushroom

Preparation time: 20 mins | Cooking time: 30 mins

Mushroom is our staple diet :-) or should I say the most frequent item in my menu. They are also easily available over here and all of us like it a lot. At times I end up preparing something with whatever ingredients I have at home. This is one such recipe. To say the least, it was indeed a good one and so thought of sharing it with you all.

Ingredients
Mushroom-250gms
Onion(big)-1
Ginger-garlic paste-1 tsp
Green chillies-2
Tomato puree-2 tbsp
Yogurt-1 tbsp
Coriander powder-1 tsp
Garam masala- a pinch
Fresh cream-2 tbsp
Coriander leaves(chopped)-2 tsp
Salt to taste
Oil-1 tbsp

Method
Cut mushrooms into pieces. Make a paste of green chillies, ginger-garlic paste & yogurt, now marinate mushroom in this paste for about 10 minutes.
Heat oil in a pan, add the chopped onions and saute till they turn light brown in colour. Add the coriander and fry for 2 minutes. Now add the mushroom along with the marinade and saute for 5 minutes. Add the tomato puree and cook until it starts to boil. Now add a little water and cook till the mushrooms are done. At this stage add the cream, sprinkle the garam masala and cook for about 2 minutes.



Garnish it with coriander leaves. This goes well with Indian breads.

Channa batura

Preperation time: 20 mins | Cooking time: 45 mins

The very famous north indian combo relished all over. Batura's are usually a very large puri, but in my recipe I've gone for medium sized ones.

Ingredients
For Batura
Plain flour(maida)-2cups
Curd-3tbsp
Oil-2tbsp
Baking powder-1/2tsp
Milk-1/4cup
Oil to fry
Salt to taste

For Channa
Kabuli channa-1cup
Tomato-1large
Onions-2large
Ginger/garlic paste-2tsp
Chopped coriander-1 1/2tsp
2 tbsp. oil, 1 tbsp. ghee
Bay leaves-2
Cardamom-1
Cloves-2
Cinnamon-1stick(1inch)
Cumin seeds-1tsp
Chilli powder-1tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Kasoori Methi(crushed)-1tsp
Oil-2tbsp
Salt to taste

Method
Batura
Sieve together flour, salt and baking powder. Add and mix in curds and oil. Add milk & water if needed to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again.

Take a small portion of dough and roll into 1/4" thick 5" diameter round and fry in hot oil turning only once till very light golden in colour. Serve hot with hot channa

Channa
Soak the channa overnight. Pressure cook the channa along with salt & turmeric powder till done. (approx. 2-4 whistles). Heat oil in a pan, add whole garam masalas and cumin seeds. When they start to splutter add the well chopped onions and saute till they turn golden brown in colour. Now add the ginger garlic paste and saute for about 2 minutes. Add all the dry masalas and fry till the raw smell goes away. To this add the chopped tomato and cook until the oil separates.



Add the boiled channa to the masala and cook for about 10 minutes. By this time the channa would have blend with the gravy. Now add the kasoori methi and coriander leaves and cook for 2 minutes.

Mutton palak

Preparation time: 30 mins | Cooking time: 60 mins

The color green wasn't appealing to me when it came to dishes though I liked leafy vegetables. My husband on the contrary was very fond of them. It was he who introduced me to palak recipes. He used to order palak dishes whenever we were in restaurants. With time I also started to like it.

Ingredients
Mutton-1/2kg
Palak-2bunches
Onions-2
Tomatoes-2
Ginger/Garlic paste-1tbsp
Green chillies-2
Coriander powder-2tsp
Chilli powder-1tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Cinnamon stick-1(1 inch)
Cardamom-2
Cloves-2
Bay leaves-2
Oil
Salt to taste

Method
Clean the mutton and cut into medium size pieces.
Cook the cleaned and washed spinach with green chillies and a little salt without adding water. Cool it and grind it to a smooth paste and keep it aside.

Heat some oil in a vessel, add the whole garam masalas and when they start to splutter add the finely chopped onions and saute until it changes to light brown. Add the ginger-garlic paste and saute for some time. Now add the mutton and mix well and cook until it is slightly brown in color. To this add the turmeric, coriander and chilli powder and saute until it loses its raw smell. Add the tomatoes & salt and sufficient water for the mutton to cook. Once the mutton is almost done, mix in the spinach (palak) puree, garam masala and cook for about 5-10 minutes.



Note: You may add 2-3 tbsp of fresh cream at the final stage. Over here I haven't done it in order to retain the colour. In stead I've garnished it with butter.

Mushroom badshah

Preparation time: 15 min | Cooking time: 30 min

I just happened to go over my recipe book and chicken moghlai caught my eyes. Unfortunately I didn't have any chicken at home and I replaced that with mushrooms :-). There is a slight change from the original and therefore gave a new name "Mushroom Badshah". It was really a mouth watering dish and hence the new name :-).

Ingredients
Mushrooms-500gms
Onions-2
Tomato-1
Garlic(chopped)-2tsp
Ginger(chopped)-2tsp
Green chillies(chopped)-2
Chilli powder-1/2tsp
Coriander powder-1/4tsp
Roasted cumin powder-1/4tsp
Kasuri methi-1/4tsp
Garam masala-1/4tsp
Turmeric powder-1/4tsp
Butter-1tbsp
Cashew nuts-10
Chopped coriander leaves for garnishing
Oil-1tbsp
Salt to taste

Method
Heat oil in a pan and add the ginger & garlic, saute for sometime before adding the green chillies. After a while add the sliced onions and saute until they turn pink. Add coriander, turmeric, chilli powders and saute until they lose their raw smell. Add the sliced tomato and saute for about 5 minutes. Cool the mixture and grind it to a fine paste.

Heat a pan, add the mushrooms, the paste & salt. Cook until the mushrooms are done. In another pan heat the butter, add the cumin powder, kasuri methi(crushed) and garam masala. Mix it for a while and add the mushroom with the gravy to this. Cook until everything blends well. Finally add the cashew paste(soak nuts in water for 1/2 hour before grinding) and bring it to boil. Garnish with coriander leaves before serving.



This is a very good accompaniment with chappthis.

Chicken Dopiaza with jeera rice

Preparation time: 20 min | Cooking time: 45 min

In Hindi, "do" means two and "piaza" means onions - hence the origin of the name of this dish, which has prominent flavours of onion. I recently happened to see a cookery show in which they add onions in two different ways to the curry. This is another interpretation of "do-piaza".

It is a very aromatic dish and goes best with parrotta, chappathi & jeera rice etc. It is an authentic dish to treat your guests at home.

Ingredients
Whole Chicken(cut into medium pieces)-1
Onions (cut into rings)-4
Tomatoes (cut into 4)-2big
Kashmiri chilli powder-1tbsp
Garam masala powder-1tsp
Roasted cumin powder-1/2tsp
Kasuri methi-3/4tsp
Ginger (julienne)-1tbsp
Green chillies (cut)-4
Cashew nuts-50gms
Coriander leaves-1tbsp
Oil-1 1/2tbsp
Salt to taste

For paste
Onions(chopped)-3
Tomato(chopped)-1
Garlic(chopped)-1 1/2tbsp
Ginger(chopped)-1tbsp
Chilli powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

Method
Boil all the ingredients under the paste section with a little water until they are cooked well. Cool it and make a paste of it using a mixer. Now take a pan, add the chicken, the paste, 1/2tsp of garam masala, salt and cook until the chicken is done.

In another pan heat some oil, add ginger juliennes and green chillies and saute for about 5 minutes. Then add the onions cut into rings and saute until it is transparent. (do not over cook the onions). Now add the tomatoes and then add cumin powder, remaining garam masala, chilli powder and kasuri methi(should be roasted and crushed with hand) and mix well. To this add the cooked chicken along with the gravy. Mix all of them together and then add the cashew paste(soak the nuts in water for 1/2 hour before grinding) and cook until the gravy boils. If you do not prefer a thick gravy you may add a little hot water to loosen the consistency. Garnish with coriander leaves.

Here I've shown it along with jeera rice which is a quick recipe to make.



Jeera Rice
Ingredients
Basmati rice-1cup
Cumin seeds-1/2tsp
Butter or ghee-1tbsp
Water-2cups
Salt to taste

Method
Heat the butter in a vessel, add the cumin seeds, when they crackle add the rice(washed and soaked for 1/2 hour) and saute for 5 minutes. Now add salt and hot water and cook until the rice is done.

Chilli Gobi

Preperation time: 20 min | Cooking time: 45 min

The basic ingredients of this dish is of manchurian but I have indianised the recipe and christianed it as 'Chilli Gobi'

Ingredients
Cauliflower-1small
Ginger-garlic paste-1tsp
Chilli powder-1tsp
Corn flour-1tbsp
Refined flour (maida)-2tbsp
Besan (gram flour)-1tbsp
Salt to taste
Oil for frying

For the sauce
Chopped garlic-1tsp
Chopped ginger-1tsp
Chopped green chillies-1tsp
Chopped onions-2tbsp
Soya sauce-1tbsp
Tomato ketchup-1tsp
Red chilli sauce-1tsp
Spring onions or coriander leaves for garnishing
Salt to taste
Oil

Method
Cut the cauliflower into small florets, wash well and drain the water. To this add ginger-garlic paste, chilli powder and salt and steam it for about 5 minutes. I usually cook it in the microwave for 5 minutes. Remove the water from it and add corn flour, maida & besan and mix well. Deep fry the cauliflower until golden brown and keep it aside. The excess water removed after steaming can be used for the sauce.



Heat oil in a pan add ginger, garlic and the onions and saute on a high flame for about 5 minutes. Add the sauces and cook until it is blend well. Now add the fried cauliflower and mix well. Garnish with chopped spring onions or coriander leaves. If you feel the cauliflower and the sauce is not mixed well, you may sprinkle a little bit of corn flour mixed with water.

Chicken tikka masala

Preperation time: 60 min (excl marination time) | Cooking time: 40 min

I have been hearing since my marriage about this famous restaurant in Dubai "ALLAH KAIFAK" that is well known for chicken tikka masala. My husband says that no other restaurant has ever served that comes even closer to this and his cousins & family can only agree. Its been long since I wanted to try this recipe and I took the opportunity when my brother-in-law visited us. All relished the dish and the brothers rated it as the best they have ever had after "ALLAH KAIFAK".

Ingredients
Chicken boneless(1 1/2 inch piece)-800gms
Kashmiri chilli powder-2tsp
Lemon juice-2tbsp
Salt to taste

For marinade
Ginger-garlic paste-1 1/2tbsp
Yoghurt-1/2cup
Garam masala-1tsp
Oil-2tbsp

For gravy
Onions-2
Tomatoes-2
Ginger-garlic paste-2tsp
Cumin seeds-1/2tsp
Roasted cumin powder-1/2tsp
Garam masala-1/2tsp
Kashmiri chilli powder-1tsp
Coriander powder-1 1/2tsp
Fresh cream-1/4cup
Kasoori methi(crushed)-1tbsp
Oil-3tbsp
Salt to taste

Method
Mix 1tbsp of lime juice, 1tsp chilli powder and salt. Marinate the chicken in this for about 1/2 hour. Now mix the remaining chilli powder and lime juice with the marinade ingredients. Add the chicken to this and leave it for about 4 hours in the refrigerator.

You can either grill the chicken or roast it in the oven. I have roasted it in a pre-heated oven at 220c for about 45 minutes. Take a baking tray lined with foil and place the marinated chicken and cook it covered for 20 minutes. You could use the juices as a basting agent for the later part of the baking. After that remove the cover and cook it for another 25 minutes occasionally turning over the sides. The tikka is ready when it turns slightly brown.



Gravy
Heat a pan and add oil. When it is hot add cumin seeds. Add the chopped onions when the seeds change its colour. It would be better to use a chopper for the onions. Saute the onions till they are lightly brown. Now add ginger-garlic paste and saute once again for 5 minutes. Add coriander powder, chilli powder, cumin powder, garam masala and saute well. Now add the chopped tomatoes(blanched) and saute until the oil separates. At this stage add a little water and when the gravy boils add the tikkas and cook for 10 minutes on slow flame. Add the cream and kasoori methi and cook for 5 minutes.



Note: This dish goes well with any type of Indian breads.

Bhindi Jaipuri

Preperation time: 15 min Cooking time: 10 min

Once my husband had been to an official lunch and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to make my hubby happy by trying my hands on this north Indian delicacy. It was an instant hit in our family especially the kids since its non-spicy and crispy. This is a very good starter and also a prominent side dish to accompany with rotis or rice.

Ingredients
Bhindi(lady's finger)-250gms
Coriander powder-1/2tsp
Turmeric powder-1pinch
Chilli powder-1/2tsp
Garam masala-1/4tsp
Cumin powder-1/4tsp
Amchur powder-1/4tsp
Chat masala-1pinch
Besan(chick pea flour)-2tbsp
Salt to taste
Oil for frying

Method
Wash the bhindi and pat dry them. Cut off both the ends and slit length wise without cutting them into two. Now mix all the masalas except besan and stuff the bhindis with the mixture. Set it aside for about 30 minutes. Sprinkle basin just to coat the bhindis and deep fry them until slightly brown. Drain it on to a paper towel. Sprinkle some chat masala before serving. This is the traditional recipe.



When the bhindis are not very tender you can cut it diagonally instead of slitting it as shown in the picture.

Note: This dish would still taste good with just chilli, garam masala and coriander powder. (just in case you are short of spices)