Dahi Ki Kadhi

INGREDIENTS



Yoghurt (dahi) 700grms

Red chilli pwdr 1/2Tspn

Green chilies 9-10

Turmeric Powder 1/2Tspn

Coriander Powder 1/2Tspn

Cumin Powder 1/2Tspn

Coriander leaves 1/2 Bunch

Curry leaves 10

Besan 4Tbspn

Lemon : juice of half a lemon

Onion 1 medium sliced finely

Salt to taste

FOR THE BHAJIAS



1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.



FOR THE BAGAAR Zeera(cumin seeds) 1Tspn



Rai (mustard seeds)1/2Tspn



Curry leaves few



Dried Red chillies 5



METHOD



Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)

Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.

Keep it aside.

Deep fry the bhajias to golden brown and add them into the dahi.

Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.

Transfer this to the dahi kadi and add the nimbu juice.

SUGGESTED COMBINATIONS:



Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.

Khagina

INGREDIENTS:

1. Onion 3 medium sized(chopped finely)
2. Tomato 1 medium
3. Eggs 5 large size
4. Red chilli powder 1-2 tspns
5. Turmeric powder 1/2tspn
6. Coriander powder 1tspn
7. Ginger-garlic paste 2tspns
8. Green chillies 5
9. Salt to taste
10. Oil 4tbspns
11. Coriander leaves 1 bunch

METHOD:

• Heat oil in a vessel and add ginger garlic paste,fry this to brown in colour.
• Add tomato,green chillies,red chilli powder,turmeric powder,coriander powder and salt.
• Fry well till the tomatoes get well mashed up.
• Now add the onions, cover the lid and cook for about 5-10mins ,keep stirring every now and then.
• Do not add any water.
• When the onions get condensed,add the eggs,do not mix at this stage.
• Cover and cook for about 2mins.
• When the eggs get alomst cooked,stir the khagina properly so that the eggs get well mixed.
• Add finely chopped corioander, cover and cook for about a minute.
• Now switch off the stove,and open the lid to serve your dish after 5 minutes.

TIP:
While preparing this dish please do not add any water.

Sooji ki kheer

This recipe is not the traditional one..i tried this from a blog foodilicious cooks at work...it tastes like a pudding and is very light on stomach.do try this ..you will simply love this and the best thing is that it takes less than 30mins to make it... i make it at every party i host .

SERVES :8

INGREDIENTS

1. Sooji 3Tbspn{the one used to make upma)
2. Milk full fat 1liter
3. Sweetened condensed milk 400grms(1can)
4. Cornflour 2Tbspn
5. Egg 1
6. Nestle cream 2 cans
7. Cardamoms 3
8. Almonds 4 (soaked and sliced thinly)

Method:

• Boil the milk with cardamoms and simmer.
• On the other hand as u put the milk to boil...in a seperate bowl beat sweetened condensed milk,corn flour,sooji,egg,nestle cream and vanilla essence with a hand mixer.
• Now slowly add this to the simmering milk and keep mixing with a spoon to avoid lumps.
• Keep stirring continously till the kheer thickens.
• Check the sweetness and add sugar if needed.
• The kheer should medium thick in consistency.
• Pour this kheer in a serving dish and refrigirate for minimum 4 hours to set.
• Serve chilled with almonds.

Achari gosht

Serves 4 INGREDIENTS:

1. Mutton 1/2kilo
2. Red chilli powder 2Tspns
3. Turmeric powder 1\2 Tspn
4. Ginger-garlic paste 2Tbspns
5. Garam masala powder 1tspn
6. Curry powder 2Tbspns
7. Yoghurt 400gms
8. Tomato paste 1box
9. Salt to taste
10. Oil 4Tbspns
11. Coriander leaves 1bunch

For the bagaar

1. Cumin seeds 1tspn
2. Mustard seeds 1tspn
3. Kalonji 3/4th tspn(caraway seeds)
4. Methi 3/4th tspn
5. Curry leaves handful

Method:

• Marinade the mutton with Salt,red chilli powder,turmeric powder,ginger-garlic paste,curry powder and garam masala powder.
• Heat oil in a cooker and add cumin seeds,mustard seeds,kalonji,methi..just let it splutter..take care not to burn the methi.Add in curry leaves and cook for a few seconds.
• Now add the marinated mutton..fry for about 3mins.
• Add yoghurt,tomato paste together with a cup of water and pressure cook for 10mins.
• Simmer add cook till oil starts leaving sides and the gravy is medium thick.
• Garnish with coriander leaves and serve hot.

Butter Chicken

INGREDIENTS:

1. Chicken with bone or boneless chicken(cut to small) 1kg
2. Ginger-Garlic paste 2Tbspns
3. Coriander powder 1Tspn
4. Garam masala powder 1 and 1/2 Tspns
5. Fresh lemon 1
6. Mustard seeds (1tspn)
7. Curd 400 grms
8. Red chilli powder 2Tspns
9. Tomato paste 1box
10. OIl 3Tbspns
11. Orange red colour a pinch
12. Unsalted butter 75Grms
13. Salt to taste
14. Green Chillies 4pcs
15. Black Pepper 1Tspns

Step 1
ROASTED AND GRINDED TO PASTE

1. Poppy seeds(khus khus) 1Tbspn
2. Cashewnuts 10
3. Almonds 8
4. Dry coconut 1/4th tea cup
5. Chironji 1Tbspn

METHOD:
Step 1

1. Cut the chicken into cubes wash and drain well.
2. Apply salt,fresh lemon juice and 2tbspns of ginger-garlic paste.
3. Marinate for 30mins.
4. Next add 1tspn garam masala powder,curd,dhania powder and orange red colour.
5. Marinade this for atlesat 1hr.
6. After marination roast the chicken pieces in the oven ,if ur not using the oven simply deep fry the chicken pieces to light crispy.(Drop the pieces without the masala,and save the remaining masala)
7. Keep them aside.

Step2

1. Heat oil in a vessel and add 1tbspn of ginger-garlic paste and fry to brown in colour.
2. Add mustard powder,green chilli paste,black pepper powder,red chilli powder,1/2tspn garam masala powder and the masala that u roasted and grinded to paste.
3. Now add the remaining masala i.e., the batter that was left after frying chicken.
4. Add tomato paste and fry well.
5. Now add the fried chicken pieces and cook till tender.
6. Finally add butter and cook till oil starts floating.
7. Garnish with almonds,cashewnuts and silver paper.
8. Serve hot.

Suggested combination:
All type of Rotis,bagara khana,rice,Etc.,

Kaddu ki kheer

INGREDIENTS:

1. Milk (full fat)1 liter
2. Kaddu(pumpkin) 1 Medium(grated)
3. Khoa 50grms
4. Cashewnuts(kaju) 1 mutthi(handful) grind to paste
5. Basmati rice 1 mutthi(handful)(soak in water for 30mins)
6. Elaichi powder pinch
7. Saabudana 3tbspns(saoked for 20mins)
8. Sugar to taste
9. Green colour 2-3drops
10. Vanilla essence 1tspn
11. Saffron(zafran) few strands
12. Almonds cut finely for garnishing(soak them a day before)

METHOD

1. Boil grated kaddu in water or milk to almost done.
2. Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
3. Boil milk and add cashewnut paste,basmati rice,saabudana.
4. Keep stirring every now and then.
5. Add elaichi powder,few saffron strands.
6. When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
7. Finally add sugar,khoa,vanilla essence,green colour to it.
8. Garnish with almonds and serve chilled .

LUQMI

INGREDIENTS:

For the dough:

1. Flour 500gms
2. Ginger juice 1Tspn
3. Garlic juice 1Tspn
4. Desi ghee 3Tbspn
5. Milk 1cup
6. Salt to taste

For the mince:

1. Minced meat 500grms
2. Ginger-Garlic paste 1Tbspn
3. Onions 1 medium
4. Desi ghee 2Tbspn
5. Green chilles 6
6. Red chilli powder 2Tspns
7. Turmeric powder 1/2Tspn
8. Coriander leaves handful
9. Mint leaves few
10. Salt to taste
11. Oil for cooking

Grind to Paste and keep aside

1. Peppercorns(kali mirch) 5
2. Coriander seeds 1Tbspn
3. Cumin seeds 1/2Tspn
4. A small piece of cinnnamon
5. Green cardamom 4

METHOD:

For the stuffing:

• Boil mince with ginger-garlic paste & salt till done.
• Heat some desi ghee and fry onions ,green chillies along with the ground masala for 3-4 minutes.
• Add the mince along with red chilli powder,turmeric powder and fry till dry.
• Mix in the coriander leaves and mint leaves.
• Cool and use this mixture as your stuffing.

To make the Luqmis:

• Sieve the flour and salt together.Rub in the ghee till the mixture resembles bread crumbs.Make a big hole in the center and add milk,ginger& garlic juice.
• Mix well and knead to make a soft but non-sticky dough.
• Divide the dough into 6-8 portions.
• Roll each portion into a chappati.
• Place a heaped table spoon of mince filling about 7.5 cms apart on one chappati.
• Cover with another chappati.
• Seal the edges by pressing down(u can also use a fork,pierce it lightly at the edges)
• Cut into desired shape(triangles or square)
• Finally deep fry in oil.