MATTAR MUSHROOM

INGREDIENTS:

200 gms Mushroom

3 nos Onion

1 no Tomato

1/2 cup Cashew Nuts

1 cup Peas

3 nos Whole Green Cardamom

1 nos Cinnamon Stick

1 tsp Coriander powder

1 tsp Garam masala

1 tsp Chilly powder

2 tbsp Oil

Pinch of Sugar

Salt to taste 

For garnish Chopped Coriander 

PREPARATION:

1. Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste and sauté for half a minute. Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. Add cashewnut paste dissolved in one cup of water, stir well. 

2. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms. Cook on high heat for seven to eight minutes or till the green peas are fully cooked. 

3. Cook on low heat for five minutes. Serve hot.

PAV BHAJI

INGREDIENTS:

8 Pavs (Soft Buns) 

Butter to Shallow fry

For Bhaji:

1 Capsicum chopped fine

2 Onions chopped fine

2 Tomatoes chopped fine

2 1/2 cups Chopped mixed vegetables (beans, carrots, cauliflower, potato and bottle gourds) 1/2 cup shelled peas

2 tbsp Butter

2 tsp Pavbhaji masala

1 1/2 tsp Chilli powder

1/4 tsp Turmeric powder

1/2 tsp Sugar

Salt to taste

1 cup water (Preferably in which vegetables were boiled)

1/2 tsp Each ginger grated, garlic crushed

1/2 Lemon's juice

To Garnish:

1 tbsp Coriander chopped

1 Onion chopped

Small pieces of lemon

PREPARATION:

For Bhaji: 

1. Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.

2. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

3. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs:

1. Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

2. Serve hot with bhaji, a piece of lemon and chopped onion.

GAJJAR KA HALWA

INGREDIENTS:

1 kg Gajjar

1 litre Milk

300 gm Condensed Milk

1 teaspoon Cardamom powder

5 tablespoons Ghee

Dry Fruits 2 tablespoons Raisins, 2 tablespoons Almonds, 2 tablespoons Pistachios

250 grams Sugar

PREPARATION:

1. Wash and grate the carrots using a grator. Finely slice the nuts.

2. Put the milk to boil in a heavy base kadhai.  Add grated carrots and bring it to boil. Cook over medium heat until all the milk gets reduced. You should stir the mixture occasionally to prevent any sticking. 

3. Add sugar, mix well and then cook till all the sugar has dissolved and the milk has been absorbed completely. Add ghee, condensed milk and simmer for 5 minutes. Add the slightly crushed cardamoms powder and the raisins. Mix well.

4. Remove the halwa from heat and put it in a serving dish. Garnish the halwa with almonds and pistachios. Best preffered is serving HOT but you can also serve cold or at room temperature.

PRASADACHA SHEERA

INGREDIENTS:

1/2 cup Rawa/Semolina

3/4 cup Ghee

2 1/2 cup Hot Milk

1/2 cup Sugar

1 Riped Banana

10 nos Almonds

15 nos Raisins

1/4 tsp Cardamom Powder

PREPARATION:

1. Melt 1/4 cup Ghee and add rawa in that. Roast rawa very well on a low to medium high heat for 15 to 20 minutes until rawa gets deep golden color.

2. Heat up one tbsp ghee in separate pan, add almonds, raisins and roast until it gets little

browning around its edges. Peel banana and cut in to thin slices. Now add banana slices in to roasted nuts and cook banana and nuts together for one minute or until banana slices start to caramelize.

3. After sooji gets roasted, lower down the heat and add hot milk in to that. Let milk gets absorbed in sooji. Cover and cook for 3 to 4 minutes so that sooji will turn soft. Add sugar and mix well.

4. Add banana mixture, cardamom powder,  mix well, cover and cook over medium heat for

4 to 5 minutes.

5. Garnish with sliced pieces of almonds and 1 tbsp of ghee. Serve hot!

MAWA MODAK

INGREDIENTS:

1 1/2 cup Mawa / Khoya

3/4 cup Sugar

A pinch Kesar

A pinch Cardamom powder

PREPARATION:

1. Take mawa and grate that with grater. Now add grated mawa to the pan, start the heat on medium high heat. Just heat up the mawa for about two minutes.

2. After mawa starts to loose out ghee from it, turn the heat off. Add powdered sugar in to mawa, add kesar, add cardamom powder and mix well.

3. Transfer mixture in to dish and refrigerate for an hour. Now take the modak mould and stuff it with mawa mixture. If you don't have modak moulds then just roll the mawa mixture in to small balls just like Pedha.

UKDICHE MODAK

INGREDIENTS:

2 cups Rice flour

1 tbsp Pure ghee

A pinch salt

For Stuffing

1 1/2 cups Coconut (Grated)

3/4 cup Jaggery

1/2 tsp Green cardamom powder

PREPARATION:

1. Bring  one and a quarter cups of water to boil in a pan, an, add salt and ghee to it.

2. Add sieved rice flour in a flow, stirring continuously to prevent lumps from forming. Remove the pan from heat and keep it covered for ten to fifteen minutes. Grease your palms with a little oil and knead the cooked rice mixture to a soft dough. Keep covered with a moist cloth. 

3. In a pan add coconut and jaggery . Cook it on medium heat for five minutes or till light golden brown. Ensure that it is not overcooked. Add green cardamom powder and remove from heat and cool it slightly. Divide coconut mixture into ten to twelve equal portions.

4. Divide dough into ten to twelve lemon sized balls. With greased palms flatten each ball to form discs of three inches diameter. Press edges of the discs further to reduce the thickness.

5. Place a portion of coconut-jaggery mixture in the centre, form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. 

6. Stream them in a steamer for ten to twelve minutes. Serve hot modak with pure ghee. 

ONION RICE

INGREDIENTS:

1 cup rice
1 medium sized onion (sliced) 
1/2 cup green peas 
3 nos chopped green chillies 
little garlic 
1 tsp Mustard and cumin seeds for seasoning
For garnish chop coriander leaves and fried onions (barista)
salt to taste

PREPARATION:

1. Cook the rice separately and keep it aside. 

2. Heat oil in a pan and season with mustard and cumin seeds. Add sliced onions and chopped green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 

3.Add the boiled rice to the mixture and cook for 5 min. Then garnish with chopped coriander and barista.

GREEN PULAO

INGREDIENTS:

One bunch of fresh coriander leaves, finely chopped 
A handful of fresh mint leaves 
8 nos Green chillies 
1 tspn Ginger and garlic paste 
1 tsp Garam masala
Salt to taste 
2 nos Onion (chopped finely) 
4 tspns oil 
2 cups rice (cooked beforehand) 
water 
A handful green peas 
2 nos boiled potatoes (small pieces) - fried in oil

PREPARATIONS:

1.Grind coriander leaves, mint leaves, green chilies, together with a little water. Keep aside. 

2.Fry onions till golden brown, add garam masala and ginger and garlic paste. Fry till oil separates then add the ground ingredients with a little water. Let it cook till you get a nice aroma and it should thicken. Add salt to taste. Then you can add peas and the fried potatoes. 

3.Take rice which should be cooked well before and let it cool. Then you add rice to the masala and stir well till the masala has spread out on the rice. Cook for 5 mins and then witch off the flame 

4.Serve hot with any veg, non-veg dish or as it is with some pickles.

CHICKEN TIKKA

INGREDIENTS:

800 gms Boneless chicken 

2 tsp Lemon juice

2 tsp Red chilly powder (kashmiri) 

300 gms Curd (hung curd for 1 hour using muslin cloth)

2 tsp Garlic paste

2 tsp Ginger paste

1 tsp Garam masala powder 

1/2 tsp Cumin powder

Butter For basting

Salt To taste

Chopped coriander and chat masala for garnish

PREPARATION:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.

2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

3. Put the chicken on to a non-stick pan or a oven  for about 6 to 8 minutes, keep on basting the chicken pieces with butter until slightly colored and cooked.

4. Remove and serve hot sprinkled with chat masala & chopped corriander.

BADAM KA SEERA

INGREDIENTS:

1 1/2 cup almonds (soaked overnight) 

3 cups hot milk 

250 gm ghee 

1/2 to 1/3 cup sugar 

For garnish 3 nos almonds (sliced)

PREPARATION:

1. Peel the almonds, wash and grind to fine paste. If not soaked boil them for 15 mins, then peel and grind to a fine paste.

2. Heat ghee in a non stick pan. Add paste and cook on first high then slow flame, stirring continuously. After a while it should turn a light brown and aromatic. 

3. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. When thickens, add the sugar and cook, stirring continuously and gently till ghee begins to separate. 

4. Decorate with chopped nuts and serve hot.

SHAHI PANEER

(SERVING 3 TO 4 PEOPLE)
INGREDIENTS:

250 gms paneer 
3 tbsp ghee or butter 
1 onion chopped into strips 
1 tbsp piece ginger chopped fine 
1 green chillies chopped fine 
4 tomatoes chopped fine 
2 cardamoms crushed 
1/4 cup beaten curd 
1/2 tsp. red chilli powder 
1/2 tsp. garam masala 
salt to taste 
1/2 cup milk 
2 tbsp tomato sauce 
For garnish 2 tbsp grated paneer and 1 tbsp chopped coriander

PREPARATION:

1. Cut the paneer in desired size.

2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixer till smooth. 

3. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Let it simmer till it becomes a thick gravy. 

4. Just before serving, heat gravy, add milk and paneer and boil for 4-5 minutes. 

5. Garnish with chopped coriander and grated paneer. 

CHICKEN BIRYANI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

300 gms Rice (Basmati)

600 gms Chicken pieces.

Whole garam masala black cardamom (4 nos), Cinnamon (2 large stick), bay leaf (4 nos), black peppercorns (8 nos), cloves (8 nos) and coriander seed (12 nos)
4 nos Sliced onions

2 tbsps Chopped garlic 

2 tbsps Chopped ginger

3 tsps Red chili powder

1 tbsp Coriander powder

2 tsps Turmeric powder

3 nos Chopped tomatoes

1 cup Chopped green coriander

1 cup Curd 

1/2 gm Saffron

3 tsp Garam masala powder

1/2 cup Milk

2 tbsps Butter

1 cup Golden fried sliced onions

1 tbsp Ginger julienne's

5 tbsps Oil 

2 tbsps Mint leaves

Salt To taste

PREPARATION:

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp of Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp of Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside. 

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook on slow flame for 10 to 12 minutes.

PALAK PANEER

INGREDIENTS:

500 gms Spinach 

5 nos Onions

2-3 flakes Garlic 

6-7 tbsps Cooking oil 

1 tbsp Cummin seeds 

200 gms Paneer 

Salt to taste 

1 tsp Garam Masala

1/4 tsp Jeera Powder

1/2 tsp Chilli Powder

PREPARATIONS:

1. Blanch the spinach in water. Drain the water and then make puree of the spinach leaves. 

2. Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the spinach puree and the spice powders. Add some water if necessary. Let boil for a minute or two. 

3. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown. Add this paneer to the prepared palak. 

4. Serve hot with rice or rotis. 

SPICY ROTI

INGREDIENTS:

2 cups wheat flour 
1 cup gram flour
2 tsp chilli powder 
1 tbsp oil 
salt to taste 
1/2 turmeric powder 
2-3 pinches asafaetida 
1/2 tsp each cummin (jeera) 
1/2 cup finely chopped coriander 
1 tbsp water

 METHOD:

1. Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4  mm thickness. Roast on tawa as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. 

2. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter.Spicy 

3. Serve hot with sweetened mango preserve (chunda) or curds or jam. 

CHICKEN CHEESY KEBAB

INGREDIENTS:

500 gms boneless chicken made from chicken leg pieces.
2 tbsp fresh cream 
1 tbsp curd 
half tsp mace powder 
half tsp nutmeg powder 
1 egg
1 cube cheese (approx 50 grams) grated
5 green chillies
half tsp pepper
1 tsp ginger-garlic paste
1 tbsp corn flour
1 tbsp oil 
1 cup chopped corriander leaves
salt to taste
half lemon juice

Preparation:

1. Clean and cut approximately one inch cubes from chicken legs. Wash and keep aside. Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper. Marinate for approximately 20 minutes.

2. Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon refined oil. 

3. Take the marinated pieces and mix it well in the second marinade. Keep for atleast 3 to 4 hours.

4. Grill on slow for atleast 15 to 20 mins until the chicken is light brown. Serve hot with lemon wedges.

CHICKEN KOLHAPURI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

1 kg Chicken cut into medium sized pieces

2 cups Grated Coconut or Dessicated coconut

3-4 nos Whole red chillies

2 nos Onions (sliced)

3 tsp Ginger & Garlic paste

Whole garam Masala like Cardamom (2 nos), cinnamon (1 large stick), bay leaf (2 nos), black

peppercorns (6 nos), cloves (5 nos) and corriander seeds (8 nos)

1 tbsp Yogurt/Curd

1 tsp corriander powder

2 tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam Masala powder

Salt to taste

Oil

Water

PREPARATION:

1. MARINATE: Clean the chicken pieces well. Marinate it with turmeric, chilli powder, coriander powder, garam masal powder, salt, yogurt, ginger and garlic paste.

2. VATAN: Heat some oil in a pan. Add the whole garam masala and let them splutter. Add the chopped onions and fry till it turns golden brown. Add the chopped ginger garlic and whole red chillies and fry well. Now add the grated coconut and fry till they turn brown in colour. Put off the stove and let the mixture cool. Now grind this in a mixer by adding 1 cup water.

3. ASSEMBLING: Heat some oil in another pan. Add the marinated chicken pieces and ground masala (Vatan). Add water if needed to make a gravy.

4. Also add salt and chilli powder. Simmer on low flame till the chicken is properly cooked (20 minutes).

5. Garnish with coriander leaves. Serve with rice, rotis or phulkas.

BUTTER CHICKEN

(serving 3 to 4 people)

Ingredients:

4 teaspoons garam masala 
1/2 teaspoon salt
1 teaspoon chilly powder
1/4 turmeric powder
1 teaspoon jeera whole
500 gm boneless chicken
4 teaspoons butter
1 large onion, chopped
4 teaspoons ginger garlic paste
5 nos tomato (blanched and then pureed)
10 nos cashew nuts
1/3 cup hung curd
1/3 cup cream
1/2 cup chopped fresh cilantro for garnish

• 
  

• PREPARATION:

• 
  

• 1. Marinate the chicken with curd, 2 tsp garam masala, salt and little chilly powder.

• 
  

• 2. In a boiling water add tomatoes (slit them slightly on the top) and cashew nuts. In 3 minutes the skin of the tomatoes will start to peel, then remove them from the water. Remove their skin and add the tomatoes & cashew nuts to the mixer to make a fine puree.

• 
  

• 3. Take a kadai add butter and 1 tsp of oil (so that the butter does not burn quickly), add the whole jeera. Once they start to crackle add the fine puree (tomatoes and cashew nuts). Add the ginger&garlic paste, remaining garam masala & chilly powder. After 5 minutes add 1 cup water and let it reduce.

• 
  

• 4. Once the gravy is reduced add the chicken ( first shallow fry them to seal the meat). Then add chopped coriander and cream, stir them and then close the lid of the kadai. Let it simmer for 15 minutes, then garnish with coriander and cream. 

• 5. Enjoy your butter chicken with a naan, lacha paratha aur jeera rice.