Recipe of Aubergine Carpaccio

Ingredients:

1 large brinjal/ aubergines; sliced length-ways

salt and pepper to taste

Juice of 2 lemons

2 tbsp sugar

1 small red chilli, chopped

3 flakes garlic. chopped

few rocket lettuce leaves

1 tbsp olive oil

Method:

Slice the aubergines as thin as you can, place in a colander, sprinkle with salt, pepper and lemon juice and toss lightly.  In a small bowl, whisk together the 2 tablespoons olive oil, lime juice, sugar, chili and garlic until the sugar has dissolved. Set aside. Heat remaining oil in a pan and fry the aubergine slices for about 3 minutes each on each side; until it is cooked through and turns a golden colour. Remove from heat, arrange on a plate and pour the dressing over it. Garnish with finely chopped cilantro.

Recipe of Dhokla

Ingredients:

For Batter: 
1 cup gram flour
1 tbsp semolina (rava, optional)
1 1/2 tsp lemon juice
1 tsp Eno
1 tsp crushed green chili and ginger
3/4 cup water
1/4 cup yogurt/ curd
1 tsp oil (for greasing)
1/2 tsp salt

For tempering:
2 tbsp oil
10-15 curry leaves
1/2 tsp mustard seeds
1 tbsp sugar
5-6 green chilies, slit lengthwise
2 tbsp chopped coriander leaves
1 pinch asafoetida
1/3 cup water
  
Method: 

Add gram flour, semolina, lemon juice, chili- ginger paste, water and salt and mix them to a smooth batter. Ensure that there are no lumps. 

Add Eno and stir for approximately 1 minute. It helps the batter to rise instantly. The batter should increase approximatelty to double. 

Grease the plates and add batter to it. (I used the idli maker plates to prepare the dhokla). Place the plates in the microwave for 7-8 minutes. Check with knife/ toothpick if it comes out clean then the dhokla is done else cook for 2- 3 more minutes. 

Tip - Using the idli maker helped me to have the ready to eat quick bites and it was easy to make in a microwave. 

Tempering: 
Heat oil in a small pan add mustard seeds and let it crackle. Now add curry leaves and chilies. Saute them for 2-3 minutes. 
Add 1/3 cup of water and sugar and bring to boil. Cook for high heat for 1 minute. Pour the tempering dhokla. Garnish with chopped coriander leaves. Server with coconut chutney. 

Recipe of Rajma (Red kidney beans curry)

Ingredients:

1 cup Rajma (Soaked overnight in ample water)

1 green chili, chopped

7-8 medium garlic, paste

1/2 inch ginger, paste

3 medium tomatoes, grind it in paste

1 large/ 2 medium onions, grind to paste

½ tsp turmeric powder/haldi

½ tsp red chili powder/lal mirch powder

¾ to 1 tsp garam masala powder

1 tsp dry mango powder/amchur powder

1 tsp cumin seeds/jeera

2 tbsp butter or oil

salt as required

Method: 

Rinse the rajma beans and soak it in enough water overnight or for 8 to 9 hours. Rinse again in fresh clean water.  Pressure cook rajma in 2 cups of water. Add salt. Pressure cook for 18 – 20 whistles. Once the pressure settles down on its own, open the lid and check the beans. 

In a separate pan, heat oil. Add cumin seed and let it crackle. Add onion paste and cook till golden brown. Add ginger and garlic paste. Cook for 7-10 minutes. Now add all the other spices except tomatoes and dried mango powder.

Once you feel the aroma of the spices and the pan leaves the oil (it should take about 7-10 minutes), add tomatoes. Cook for 5 more minutes. Add the masala to pressure cooked rajma. Add water if needed to make more gravy.

Cook the rajma with the added masala for 10- 15 minutes on low to medium heat, simmer without lid. Keep stirring at intervals. Once removed from fire, add dry mango powder. Garnish with coriander leaves, optional. Serve hot with steamed rice or roti.  

Recipe of Chawal ki Kheer (Rice Pudding)

Ingredients:

1/2 cup Basmati rice (washed and soaked for 15-20 minutes)
1 liter milk (I prefer full cream for better results, but you can use any according to your choice)
3/4 cup sugar
1/4 tsp powdered green cardamom
1/2 cup dry fruits - crushed (Almonds, raisins, pistachios, cashew-nuts)
1 pinch Saffron (optional)
Silver Warq to garnish (Optional)


Method:

Boil milk in a heavy bottom pan till it thickens a bit. Add soaked rice. Keep stirring and cooking on low heat till rice are done and the milk thickens to half of the original quantity. Add sugar and cook for another 5-7 minutes. To know that the pudding is done, run a spoon test. Pick pudding in spoon and drop it back in the pan, the rice and milk should not fall separately. 

Now add saffron and dry fruits and cook for 5 minutes. Remove from heat and let it cool. Serve chilled. Decorate with almonds or silver warq. It is ready to be served.

Recipe of Blueberry Cookies

Ingredients:

2 cups All-purpose flour
1 1/2 teaspoons baking soda
1 tsp salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
16 tbsp unsalted butter, melted
1 tsp vanilla essence
2 Eggs
1 cup blueberries

Method: 

In a medium bowl, whisk together flour, baking soda and salt. Keep aside. In a separate large bowl, whisk together brown sugar, granulated sugar and melted butter until smooth. Add vanilla extract and eggs until combined. Add flour mixture slowly and whisk until incorporated. Add blueberries. Either use clean hands or rubber spatula to avoid blueberries from breaking while mixing in the mixture. Cover the dough with the plastic wrap and let it chill for minimum 2 hours. For better results chill it overnight. 

Adjust the oven racks in the middle and upper positions and preheat the oven 190 degree C. Line the baking sheets with parchment paper. Drop dough by a spoon onto the baking sheet. Bake for 15-20 minutes on 180 degree C. Let it cool for 5-7 minutes before transferring to a wire rack. Let it cool completely. The cookies are ready to be eaten. 

Recipe of Potato Pancakes

Ingredients:

2 Large potatoes
1/2 Onion
1 Egg (beaten)
1 tbsp All purpose flour
Salt to taste
Black Pepper to taste (optional)
2 tbsp Oil

Method:

Wash and grind potatoes and onion. Once done, keep them in a very fine sieve so that any moisture/ water is drained out. Let it rest for 5-10 minutes. It helps us to get a nice thick paste of potato and onion. Now add egg, flour and salt to the potato paste. 

Heat a pan and apply oil. Now spread the mixture on the pan. Cook on medium heat for 3-4 minutes and then flip over. Cook again for 3-4 minutes. Cook till both the sides are golden brown. 

Serve hot. This can be eaten along with mint chutney (salty taste) or if you a sweet tooth, eat it with maple syrup/ honey. 

Recipe of Fruit Popsicle

Ingredients

Fuits of your choice - Mango, blueberries, orange or any seasonal fuit. 

Fuits I used: (For 6 Popsicle)
4-5 Strawberries 
2 Kiwis
1 Coconut water

Method:

Wash and slice the fruits. Fill them in the ice-cream mold. Then fill the mold with coconut water. Keep them in freezer for 6-7 hours or overnight. 

Your delicious and healthy Popsicle are ready to be enjoyed. 

Recipe of Bread ki kheer

Ingredients and Method:

Cut the crusted sides of the bread and soak it in cold milk for 30 minutes. Now cook in a heavy bottom pan on medium flame. Keep stirring. Add a pinch of saffron. Remove from heat. Add sugar, cardamom and chopped dry fruits once cool.

Recipe of Rogan Josh

Serves - 6

Ingredients:

Ghee- 2tbs
Mutton - 1 kg. Don't use boneless pieces
Onion - 500 gms
Garlic - 3 flakes
Ginger - 1" piece
Chopped red chilies - 4
Cloves - 4
Coriander seeds - 2tsp
Green cardamom - 4
Cumin seeds - 2tsp
Kashmiri lal mirch/ degi mirch powder - 1tsp
Salt - 1 tsp
Bay leaf - 1
Yogurt - 1/4 cup
Cinnamon stick - 1" piece
Hot water -2/3 cup
Garam Masala - 1/4 tsp
Pepper powder - to taste
Almonds - Blanched & coarsely ground 10 pieces

Method:

Grind ginger, garlic, red chilies, cardamom, cloves, coriander, cumin, kashmiri lal mirch adn salt together and keep aside.

Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add the meat and simmer for a few minutes. Add the ground almonds. Add yogurt & mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.

When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire.

Serve both these with hot basmati rice.

Note: If you cannot get kasmiri lal mirch use paprika. 

Recipe of Chicken Yakhni

Ingredients:

2 chicken - cut into 8 pieces each
6 tbsp oil
4 bay leaves
10 cloves
7 tbsp saunf (fennel seeds)
4 tsp sonth powder (it is basically dried ginger powder)
2 tsp salt or to taste
5 cups curd - well beaten
2 tsp garam masala
2 black cardamom & 8 green cardamon - coarsely powdered

Method:

Heat oil. Add bay leaves and cloves. Fry for 2-3 minutes. Add chicken & fry to 3-4 minutes. Add saunf, sonth, salt and fry for 2-3 minutes. Add crushed cardamoms. Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils. Cover and simmer on low heat till chicken is well cooked and some gravy remains. Sprinkle garam masala and serve.

Recipe of Kashmiri Rogan Josh

6 Servings

Ingredients:

1 tbsp whole fennel seeds
3 1/4 cup plain yogurt
6 tbsp vegetable oil
1 - 3/4" stick of cinnamon
1/2 tsp whole cloves
2 1/2 tsp salt
1 pinch asafoetida
3 lb cubed lamb/ meat
4 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp dried ginger
3 2/3 cup water or meat broth
1/4 tsp garam masala

Method:

Grind the fennel seeds until fine. Put yogurt in a bowl and beat it until smooth and creamy. Heat oil in a large pot over high flame. When hot, put in cinnamon and cloves. A second later, put in asafoetida. Just after that add meat and salt. Stir the meat and cook, still on high flame, for about 5 minutes. Now add paprika and cayenne and stir well. Slowly add yogurt, small amount at a time, stirring meat vigorously as you do so. Add all the yogurt this way. Keep cooking on high flame until all the liquid evaporates and meat pieces are slightly brown. Add fennel and ginger. Give meat some more good stirs. Now add water/ broth and cover so as to leave the lid little ajar. Cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tender. Stir a few times as the meat cooks ensuring that there is some liquid in the pot. Remove the lid, add garam masala.

Recipe of Korma-E-Vakil

Ingredients:

1 kg meat - cut into pieces
1 cup ghee
2 cups onions - thinly sliced

Mix together:
10 green cardamom
10 cloves
1 tsp seeds of black cardamom - powdered
1 tbsp chili powder
3 tbsp coriander powder
1 tsp turmeric
1 tsp ginger paste
1 tsp garlic paste
1 cup yogurt
salt to taste
2 tbsp chopped coriander leaves to garnish

Method:

Heat ghee in a heavy bottom pan and fry onions til brown and crisp. With a slotted spoon, scoop them out and grind to paste with little water. Keep it aside.

Add the mixed spices to the meat and put it into the hot ghee over high heat.

Stir to mix well. when the meat pieces begin to look opaque, lower heat; cover and simmer for about an hour or till the meat is tender. Stir a few times to make sure it does not scorch.

Time taken for meat to cook through depends on the quality of the meat and the width of the vessel. If the meat gets cooked before the water dries up or fat separates, take out the pieces and then cook the masala till fat separates. Put the meat back.

If it does not cook add little more water and cook till tender.

Add the onion paste and cook some more till well blended and serve garnished with coriander leaves.

Recipe of Daal Gosht

Ingredients:

1/2 kg mutton
1/2 cup husked black gram
1/2 tsp chili powder
1/4 tsp turmeric
salt to taste

Method:

Cook the mutton as in Korma-e-Vakil (please refer to the recipe from my blog). Soak the husked black gram for about an hour. Add the soaked lentils to the meat. Add the chili powder and the turmeric along with the salt to taste.

Simmer for about 10 minutes or until the lentils are cooked through, but not soft enough to disintegrate. Serve garnished with coriander leaves.  

Recipe of Mutton Korma

Ingredients:

1 kg mutton/ lamb - cut into pieces

2 cups onions - sliced thin and browned in 1 cup ghee

1 cup ghee

6 green cardamoms

1 black cardamom

7-8 cloves

1 tsp grated nutmeg

1 tsp black cardamom powder

1 tbsp chili powder

1 inch stick cinnamon

7-8 black peppercorns

1 1/2 tsp Ginger paste

1 1/2 tsp Garlic paste

Salt to taste

1/2 cup whisked yogurt

1/4 cup cashewnut paste

1 tsp garam masala powder

1/2 cup fresh cream

Method:

Cut the lamb into one inch cubes. Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté until lightly browned. Add ginger paste, garlic paste and sauté for one-minute stirring continuously to avoid the paste from sticking to the bottom of the pan. Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes. Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add cashewnut paste and garam masala powder. Cook for five more minutes on medium heat. Add cream and mix. Simmer for ten minutes. Serve hot.

Recipe of Garlic Shrimps

Ingredients:

700 grams Shrimps (cleaned and deveined)
1 medium garlic (grounded to thick paste)
1-2 tsp red chilli flakes
1/2 cup chopped parsley
1/2 cup lemon juice 
Salt to taste (optional, if you are using salted butter)
2 tbsp butter (divided into four parts)
2 tsp olive oil

Method:

Heat a heavy bottom pan on high flame. Put olive oil and warm a little. Add shrimps to it and cook till half done. Keep stirring continuously as its on high heat. Add garlic paste (do not add water while grinding garlic) and chilli flakes. Stir for about a minute. Add lemon juice. (Tip: if you a spoon of brine, the final dish will taste different and better, but it is absolutely optional). Stir for another minute. Now add 1/4 of the butter and salt, if using. As soon as the butter has melted add half of the parsley and rest of the butter and bring the heat to low. Cook for another 2-3 minutes. Take it out on a dish, sprinkle rest of the parsley. It's ready to be eaten. 

Recipe of Gaajar ka halwa

Ingredients:

1 kg carrots 

1.5 litres milk

1 bowl dry fruits (chopped)

3-4 finely crushed cardamom

2 tbsp ghee

1 cup sugar (or to taste)

Method: 

Wash, peel an grate the carrots. Grated carrots leave a lot of water, to reduce the cooking time it is advisable to squeeze as much excess water as possible. Put carrots in a heavy bottom pan. Cook on medium heat till all the water vapourizes and the colour of carrots turns deeper red. Add ghee and cook for about 25-30 minutes on low heat. It will ensure that carrots get their right flavour. Once the little fargments ghee starts to show, add milk. Cook on medium to low heat till the milk vapourizes and what is left is more like condensed milk or mawa. Add Sugar and cook till it gets dissolved. Now add cardamom an dry fruits. Cook for another 5 minutes. 

Tip: You can directly use khoya/ mawa instead of milk. It reduces the cooking time to half but the taste of final product will be different depending on what we have opted to use. 

Recipe of Aam ki Kheer

Ingredients:

Ripe Mangoes - 2
Milk - 1 liter
Saffron - 1 pinch
Sugar - 1 small bowl
Cardamom - powdered/ crushed
Dry fruits (almond, cashew, pistachio) - chopped

Method:

Peel mangoes and grate it or cut it into small pieces. Boil milk and reduce it to half. Add mangoes and cook. Add saffron and stir for 2-3 minutes. Now remove from fire and let it cool. Add sugar according to taste. Add cardamom and dry fruits.