Ginger Chicken

1/2 kg boneless chicken
2-3 green chillis
2 tbsp chopped tomatoes
2 tbsp chopped ginger
1 tsp ginger garlic paste
2 tbsp yoghurt
1 tsp red chilli pwdr
1/2 tsp black pepper
pinch turmeric

garnish:
1 tsp butter
chopped mint leaves

In a kadai heat some oil and fry the ginger till aromatic add the chopped chicken and fry. Add the tomatoes, ginger garlic paste, tumeric, chilli pwdr, black pepper pwdr, chopped green chillis and salt . Cook till oil comes on top.
Garnish with spoon of butter and mint leaves.

Soya Mutter Pulao

Soaked rice  -1/2 cup
Soya Nuggets 1/2 cup
Peas 1 tbsp
Chopped onion 1no
Chopped tomato 1/2 no
Whole garam masala: cumin, tejpatta, cassia, cloves, cardamom, pepper
Garam masala pwdr
coriander powder
For grinding:
garlic cloves-3
dry red chills-3
salt to taste
oil or ghee

Boil the soy nuggets, wash & drain and squeeze the water out and keep aside.
In a pressure cooker, heat oil/ghee and add the whole garam masala. When cumin splutters, add the chopped onion and the ground paste . Heat through. Then add the chopped tomatoes, coriander powder, peas, cooked soya, salt and rice and fry for a bit. The add adequate hot water. Add a pinch of garam masala. Cover the cooker and give 1 whistle.
PS: Its my go to recipe for a quick and spicy dish. I love it! I also substitute the peas with corn kernels or both. The sweetness of the corn goes well with the heat of red chillies.

Kashmiri Khatte Baingan

Ingredients:

Mustard oil

I small piece of cassia

1 tsp of cumin

2- green cardamom

1 tsp red Kashmiri chilli pwdr

Pinch hing

½ tsp turmeric

1 heaped tsp of coriander pwdr

¼ tsp dry ginger pwdr or sont

4 medium brinjals/ aubergines

1 medium onion

1 chopped tomato

2 pinches saunf/ fennel pwdr

Salt to taste

Heat mustard oil in a kadai. Add cassia, cumin, green cardamom, Kashmiri red chilli pwdr, pinch hing, turmeric, coriander pwdr, salt, dry ginger pwdr, add water if necessary and cook till oil surfaces.

Then add large chopped onions cook till translucent, then add whole baingans abt 4-5 slits on each bainagn.

Cover and cook for some time. Once baingans have cooked, add chopped tomatoes, sauf powder, a little water at this stage t prevent sticking, cover and cook till tomatoes are cooked. Garnish with chopped coriander and few drops of lime.

Kashmiri Saag made with Palak

Ingredients:

2 & ½ tsps Mustard oil

10 nos whole kashmiri chlli

3 nos brown cardamom

20-25 garlic cloves

1 bunch washed palak no need to chop off the stalks

Salt to taste                                                                

Heat mustard oil in a pressure cooker then add whole kashmiri chlli, brown cardamom, then add 20-25 garlic cloves when garlic turns browns, turn up heat and add washed palak (no chopping needed), a little salt, little water. Give it 1 whistle and then simmer.

Open when pressure is relased from the cooker.

Chaat Masala

Chaat Masala

Ingredients
50 grams fennel seeds
50 grams cumin seeds
50 grams coriander seeds
50 grams whole red chilies
50 grams black salt
1 tsp citric acid
1 tbsp ajwain
1 tbsp black pepper

1/2 tsp noshader/ amonium chloride

1/2 tsp hing and 1/2 tsp mint

In a grinder, add 50 grams fennel seeds, 50 grams cumin seeds, 50 grams coriander seeds, 50 grams whole red chilies, 50 grams black salt, 1 tsp citric acid, 1 tbsp ajwain, 1 tbsp black pepper, ½ tsp noshader, ½ tsp heng and ½ tsp mint and mix well. Chaat Masala is ready. Sprinkle on your favorite food to enhance the flavor.

Chettinadu Meen Kolumbu

Ingredients:

Cleaned and cut fish pieces

Oil 

garlic 

tumeric pwdr

red chilli pwdr

green chilli

shallots chopped lenghwise

chopped tomato 100 gms

Juice of tamarind

coconut milk

1tsp mustard 

 

Oil-heat, add mustard after it crackles add lots of garlic, then shallots chopped and green chilli. Fry till tranclucent then add red chilli pwdr and chopped tomato. Then 2 tsp turmeric pwdr, coriander pwdr. Fry till masalas cooked. Then add tamarind juice and  coconut milk. Let it come to a boil then add fish pieces cook abt 10-15 min.

Rava Ladoo

1 cup rava/suji
3/4 cup sugar
2 elaichi
1/4 th cup grated coconut
60 ml of evaporated milk
Coarsley chopped cashew, walnuts, almonds. some raisins.
Dry roast the coconut; keep aside.
Grind the sugar and elaichi in mixer to a powder.
Heat some ghee in thick bottomed tava. Fry the dry friuts and raisins and keep aside. In the remaining ghee (add more if required) roast the suji till a nice aroma arises.
Mix the roasted coconut and dry fruits along with powdered sugar. Mix well. While the mixture is still hot, roll the ladoos between palms. Dip the palms in a bowl of water before each rolling. Helps prevent the hands getting burnt as well as in easy ball formation.

Rajma

Dry roast: 1 badi elaichi, 4-5 green elichi, jeera, coriander seeds, 1 small flake of star anise (not whole). Powder it.
Pressure cook overnight soaked rajma with the above powder.
Put rajma in kadai and add water, chopped garlic, ginger and green chilli and cook on low heat.
Tadka:
pour some oil.
add jeera, 1badi eliachi, cloves
add onion, cook till light brown
chop garlic ginger
add turmeric, chilli, corriander, cumin pwdr
add chopped tomatoes and coriander leaves . A pinch of sugar.

Add  above paste to rajma. A little butter a little dahi, few drops of lime and let simmer.

Rajma

Dry roast: 1 badi elaichi, 4-5 green elichi, jeera, coriander seeds, 1 small flake of star anise (not whole). Powder it.
Pressure cook overnight soaked rajma with the above powder.
Put rajma in kadai and add water, chopped garlic, ginger and green chilli and cook on low heat.
Tadka:
pour some oil.
add jeera, 1badi eliachi, cloves
add onion, cook till light brown
chop garlic ginger
add turmeric, chilli, corriander, cumin pwdr
add chopped tomatoes and coriander leaves . A pinch of sugar.

Add  above paste to rajma. A little butter a little dahi, few drops of lime and let simmer.

Paneer Tikka Masala

Marinade:
ginger garlic paste- a good amount
masalas: turmeric,red chilli, cumin, corriander, dry mango, chat masala pwdr and garam masal pwdr
corriander and green chilli chopped,
whisked curd
drizzle oil for binding
Combine all to form a paste
Marinate the items (large chopped onion, tomato, green pepper, paneer pieces)
Skewer Paneer, onion, pepper, tomato. Drizzle oil and bake in oven

Arbi Tamatar

Boil the arbi with salt.
Tempering: add oil, 2 -3 red chillis, cumin, mustard, urad dal
Add chopped onion, cook to translucent with salt.
Add ginger garlic paste then turmeric, red chilli, corriander, cumin (a little) pwders
Then add chopped tomatoes with a pinch of sugar.
Cook till oil is released. Add arbi. Simmer for some time. Switch off and add few drops of lemon.Garnish with chopped corriander.