Recipes I love ... you will too

Simply LIP SMACKING, FINGER LICKING YUMMILICIOUS RECIPIES …ENJOY!!!!

I will keep updating this post with more and more :)))


MAHIM KÉ ALOO
Boil mini potatoes – peel when cooled and keep aside
Lightly brown zeera seeds, dhaniya seeds and kashmiri red chillies and then grind to a powder
Soak kokum leaves and then grind to a paste
Oil - Rai – Hing - Kari patta - Green chillies – finely chopped onions
Once the onions turn light pink add the powdered dry masala and the kokum paste and sauté till the oil leaves the sides
Add mini boiled potatoes to the masala and sauté for a few more minutes with salt to taste
Garnish with coriander

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KARNANI AUNTY’S PANEER
Soak paneer in warm water to make tender
Chop into thick pieces of 1.5 inch length and one inch in breadth
Make a puree of tomatoes
Grind kaju kanni, garlic, kashmiri mirch, coconut powder to a paste
Put some oil and a spoonful of butter into a kadhai and add half a tea-spoon of kasturi methi to it
Add the ground masala, tomato puree and some chopped tomatoes to the oil and butter
Once the masala leaves the sides add the chopped paneer to it and let it sauté well in the masala. Add salt to taste
Garnish with fresh coriander

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ALIYA’S CHICKEN ANGARE

Wash the chicken pieces well (preferably use boneless chicken)
Marinate for an hour with the following – 2tbsp of ginger garlic, 1tbsp of browned and powdered kasturi methi, 2tbsp of curd and a pinch of colour.
Grind 4 tomatoes, two onions and a fistful of cashew nuts separately.
Heat oil in a pan and add to it the ground tomatoes, onions and nuts and let it cook covered for an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
Throw in a piece of burning coal into the curry and cover till the steam of the coal stops

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ALIYA’S MUTTON BIRYANI

Wash ½ kg of mutton pieces well and put them in the cooker. To this add 2tbsp of ginger garlic paste, 3-4 chopped tomatoes, 2 big chopped onions, 1tbsp of oil, red chillies, garam masala and salt to taste and cook under pressure for two whistles on a full flame. When the cooker cools open the cooker and cook the meat well till the masala leaves the sides.
Take two cups of basmati rice and to this add excess water, salt, cloves and cardamom and let it come to a boil. Switch off the gas and strain the rice in a colander.
Layer the bottom of the vessel with the rice and then put a layer of the meat. Continue the alternate layers till the meat and rice are over.
To garnish add to the top crisp fried onions, coriander, a few drops of colour added in some milk and lastly saffron.
Now place the biryani over a tawa for it to cook till the rice is completely done.

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BAJI KA DABBA GOSHT

Wash 1kg of fresh mutton pieces well and place in the cooker.
To this raw meat, add salt to taste, red chillies, two chopped onions, three tomatoes, 1 tbsp of ginger garlic paste, one tsp of garam masala and one tbsp of oil.
Close the cooker and cook the meat for at least three whistles.
Open the cooker once the steam is gone and cook the meat again on a high flame for 5 minutes and then on a slow flame with the cooker open till the gravy is thick and almost dry (but not dry).
Once well done, add a tsp of ghee and coriander leaves.

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ARCHIE’S MASALA MUSHROOMS

Marinate mushrooms with 1tbsp of curd, 1tsp of garam masala, sald and chillies to taste, 1tbsp of ginger garlic paste and 1tbsp of brown vinegar for an hour
Heat 1tbsp of oil in a pan and add the marinated mushrooms to it.
Cook in the open pan on a high flame till well done.
Garnish with coriander

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ARCHIE’S BABY POTATOES

Boil 10-12 baby potatoes in a cooker
Once done drain the water
Do not de-skin the potatoes
Add 1tbsp of salad oil in a pan and add to this 1/2 tsp of basil and 1/2 tsp of oregano and 1/2tsp of freshly ground pepper and salt to taste
Saute for 5mins and serve with coriander garnish

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VANITA ki MAA KI DAAL

Ingredients
Black Dal 1 cup
Rajma fist-full
Onion 1 large
Ginger 1 inch
Green chillies 2
Tomatoes 2
Ghee 2 tbsp
Laung 3-4
Tej Patta 1
Milk 1 glass

Method
1. Wash a one cup black whole dal + a fist full of rajma (this is optional) well
2. Soak the washed dals over night ideally or at least for 3 hours, in about 2 glasses of water
3. Next morning you will see that the dals have grown in size and the water has got a red/blackish color. Remember to retain the soaked water to cook along with the dal
4. Grind 1 onion, 1 inch piece of ginger and 2 green chilies to a fine paste
5. Grind or grate 2 tomatoes to a paste
6. Take 2 tbsp of pure ghee in a cooker and add to it a 3-4 laungs, 1 Tej Patta and the onion, chilly, ginger paste to sauté
7. Once the paste is slightly brown add the tomato paste and the soaked dal and rajma with its water
8. Let the dal come to a boil and close the cooker with the whistle on. Let it cook till it blows at least 5 whistles. Turn the cooker to a slow fire and let the dal cook for at least 20 mins.
9. Once the cookers’ whistle has settled, you may open the cooker, light the fire again and let the dal cook with half a glass of milk for at least another half hour on a slow flame.
Also take a mathani and dough the dal well so that it has a smooth consistency

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MY VERY OWN PASTA

Chop small and boil vegetables / meat of your choice – peas, potatoes, carrots, spinach, cauliflower, mushrooms etc or chicken, mince meat or boiled eggs.
Take one tbsp of butter, one tbsp of maida and brown in an open pan. Once done turn off the flame and slowly add a cup full of milk to the mixture while continuously stirring. In case nuggets form whip the paste in the mixie for a few minutes. Once the thick paste is formed add a slice of cheese, salt and pepper to taste. This is your white sauce – the base of your baked dish.
Now add one finely chopped onion to a tbsp of butter in a fresh pan and to this add finely chopped tomatoes and a big clove of garlic finely chopped with a little bit of salt. Saute until tender. Add the white sauce and vegetables to this mixture and sauté for a few minutes. Add some grated cheese into it and then garnish with coriander after serving in a dish.

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VANITA ke BATATE VADE

Ingredients

Garlic 4
Green Chilly 4
Dhania 1 tbsp
Rai ½ tsp
Kari Patta 5 leaves
Turmeric ½ tsp
Boiled grated potatoes 6
Salt To taste
Lime 1 squeezed
Besan paste 3 tbsp besan and 1 cup of water
Pav 10-12
Red Chutney
Green Chutney

Method
1. Grind big garlic cloves and green chillies.
2. Grind dry dhaniya seeds coarsely.
3. Add rai and kari patta to hot oil in a kadhai along with haldi.
4. Add to this the ground garlic, chillies and dhaniya.
5. Then add the grated boiled potatoes and salt and lime to taste.
Make balls and dip in thin mix of besan, salt and water and deep fry in medium hot oil.
7. Serve with fresh pavs and red and green chutneys.
8. Red chutney – Lasan, salt, kashmiri chillies, amchur
9. Green chutney – green chillies, coriander, salt, lime and a small piece of coconut.

GREEN CHUTNEY
1. Take 2 green chilies, a bunch of cleaned and chopped coriander, two large pieces of garlic and put them all into your grinder
2. Before turning the grinder on squeeze one lime onto the ingredients and then close and turn on the grinder (The squeezed lime helps retain the green color of the chutney)
3. Add salt and black salt to paste
4. Preserve in an air tight jar

RED CHUTNEY
1. Soak 100 gms of kashmiri red chillies in a cup of water for about 2-3 hours.
2. Grind the soaked chillies in their water along with a cup full of garlic
3. Add white vinegar and salt to taste and preserve in an airtight jar

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MY VERY OWN EGG CURRY

Ingredients
Eggs 6
Potatoes 3
Large Onion 1
Tomatoes 4
Green Chiilies 2
Oil 2 tbsp
Hing 1 pinch
Jeera 1 pinch
Garam Masala 2 cloves, 1 inch of dalchini, 1 tejpatta leaf, 4-5 pepper balls, 1-2 cardamoms, a little jaiphal, a little javitri
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Dhania powder 1 tbsp
Lime juice 1 lime squeezed
Coriander 1 handful chopped

Method
Boil six eggs, shell them and keep them whole
Peel 3 potatoes and cut into half
Chop one large onion fine
Grind 4 tomatoes and 2 green chillies to a fine paste
In a kadhai add 2 tbsp of oil, add garam masala, a pinch of hing and jeera. Allow to splutter. (At this point if you wish you could take out the garam masala from the oil except for the taj patta
Add the onions and let them brown then add the tomato and chilli puree and saute
Add 1 tbsp of ginger paste and 1 tbsp of garlic paste to the masala along with ¼ tsp of turmeric and 1 tsp of kashmiri chilli powder and let them cook till they leave the sides of the kadhai
Add half a cup of water and cook till the masala becomes a thick curry
Add a tbsp of dhania powder to thicken the gravy. Now add the half cut potatoes and salt to taste and sauté for a while. Cover to cook till potatoes are done (approx 20 mins)
Add the boiled eggs and a glass of water to make the gravy. Bring to a boil and add the lime and coriander to garnish

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MY VERY OWN BUTTER CHICKEN

Ingredients

Kajus 15
Boneless Chicken ½ kg
Tomatoes 4
Pepper 2
Tej Patta 1
Big Cardamom 2
Red Chilli 1 tsp
Sugar ½ tsp
Vinegar 1 tbsp
Fresh cream 2 tbsp
Ground pepper ½ tsp

Method
Put the kaju, whole tomatoes, pepper, cardamom and Tej Patta in a cooker with half a cup of water and let it cook for 3 whistles
Remove the puree from the cooker and take out the garam masala we added. Grind the puree
In a kadhai add a tbsp of butter and the puree, red chilli and sugar and allow simmering till the masala leaves the sides. Then cook for 10 mins on a low fire.
While the masala is cooking prick the chicken with a fork and add vinegar and leave to cook in the microwave for 15 mins. Once done cut into small cubes or triangles
Put the pieces in the gravy and add fresh ground pepper and fresh cream on top

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BIMA ke KEBAB

Ingredients
Mutton Kheema ½ kg
Channa Dal 1 cup
Red Chilli 7
Ginger 2 inch piece
Onions 2 sliced long
Khus Khus 1 tsp
Chironji 1 tsp
Salt To taste
Egg 1
Corriander 1 bunch chopped fine
Onion 1 chopped fine
Pudina 1 bunch chopped fine
Green Chiili 4 chopped fine
Garam Masala 1 flat tbsp


Method
Cook the washed Kheema, Salt, Dal, sliced onion, khus khus, ginger, red chilli and chironji till dal is well done, in a pateela with a cover.
Dry the water of the kheema
Grind to a paste
Add Egg, coriander, pudina, green chillies, garam masal, finely chopped onion (and a lime if desired) to form a soft dough
Make flat small cutlets and shallow fry on a slow flame