aaloo palak

Ingredients:
3 cups - chopped spinach
2 - large onoins chopped fine
2 - large potatoes, boiled and peeled
1 - tomato grated
2 - green chillies
1" - ginger
1 tsp. - lemon juice
1/2 tsp. - wheat or other flour
1 tsp - red chilli powder
1 tsp - cinnamon-clove powder
1/4 tsp - turmeric powder
1/2 tsp - cumin seeds
2 pinches - asafoetida
1/2 tsp - garam masala
1/2 tbsp - butter
4 tbsp - ghee
salt to taste

Method

Put the washed spinach in a pan, add very little water (just a 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.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.Add lemon juice.
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Butter scotch ice-cream

Ingredients:
1 - basic ice-cream
1/½ cup - cream
1/½ tbsp - butterscotch essence
1/½ tsp - lemon yellow colour
1/½ cup - walnuts (broken)
4 tbsp - sugar
1 tsp - ghee

Method

Lightly heat ghee in a non-stick pan.
Roast the walnuts on a medium flame.
Melt the sugar in a pan.
Add the roasted nuts and mix well.
Remove on a chopping board and cool.
With help of a rolling pin break into small pieces.
Cut the basic ice-cream into small pieces.
Add cream, essence and colour.
Churn it gently with the help of a hand blender till soft and fluffy.
Add the walnuts and mix well.
Keep to set in the freezer.

Missi Roti

Ingredients:
2 cups - besan (chickpea flour)
1 cup - maida (apl - all purpose flour)
1 cup - wheat flour
1 tsp -cumin seeds
1 tsp - fennel seeds
1/2 tsp - ajwain (carom seeds)
2 to 3 - sping onions, chopped thinly along with leaves
few springs - cilantro, chopped well
a pinch - asafoetida
3 to 4 - tbsp ghee
salt to taste

Method

Add all the ingredients together.
Mix them well with your hand and knead till it becomes a soft dough.
Add little water to help it to bind.
Cover and set aside for 30min.
Take the dough and divide them into small equal sized balls and using a rolling pin in a floured surface , flatten it into a round shape. ( Triangle is common too ).
Not very thin nor very thick.
Heat a non stick pan and grease it lightly with oil /ghee.
Place the rolled out bread ( Roti ) in the pan and cook in medium heat.
After 1 to 2 min turn it over.
Serve hot and it goes well with any spicy dish - be it a curry or Kadhi.

Keema Pulao

Ingredients:




Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.




How to make dum ka murgh:
Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
Add mutton mince and cook on high heat for a few minutes.
Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
Add garam masala powder. Allow rice to cook over a high heat.
Cover the pan and further cook on low heat for 10-12 minutes.
Serve hot.

CHEESY PIZZA

Ingredients:




225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)




Preparation:


Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce

CHICKEN SOUP

Ingredients:


100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream



How To Make Chicken Soup:


Heat the butter in a pan and fry the shredded chicken pieces till tender.
Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
Add the chopped garlic and saute for a few seconds.
Add the white flour and fry for 1 min.
Add the chicken, chicken stock, white pepper powder and salt.
Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity

Chicken Fry

Ingredients:
400 gms Chicken
1 cup Onion (finely chopped)
1 cup Tomato(finely chopped)
2 inch Ginger
10 Garlic cloves
4 tsp Oil
1 tsp Chilli Powder
1 tsp Turmeric powder
1 tsp Pepper
1 tsp Coriander seeds
1 tsp Anise seeds
4 tsp Coriander leaves(finely chopped)
Few Curry leaves
Salt to taste

Method:
Clean the chicken and cut into medium-sized pieces.

In a heated pan add coriander seeds, pepper and anise seeds and fry it till golden brown.

Grind these ingredients with ginger and garlic into a fine paste.

In a pressure cooker add this mixture, onion, tomato,turmeric powder, chilli powder and salt and mix it well.

Cook it in a medium-high flame.

Once you get thepressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
Remove the cooker from the stove and let it cool for few minutes.

In a heated pan add oil and then the cooked chicken, coriander leaves and curry leaves and fry it well.