Yellow Daal Makhni

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup
For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5
For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp
Method:
Heat half oil in a pressure cooker and fry onions until golden.
Add garlic/ ginger paste; saute for 1 minute.
Add red chili powder, coriander powder, turmeric and salt; mix well.
Add daals, tomato, green chilies and 3 cups of water.
Boil on high heat for 5 minutes and then put on pressure for atleast  20 to 30 minutes.
Note: Daal should be very smooth and mashed.
Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.
Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.
Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.
Garnish before serving.
Serves hot with boiled rice.
Serves 4 to 6.

Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Gujrati Karhi

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste
For Tempering:
oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish
Method:
In a large bowl whisk together the gram flour and yogurt until creamy.
Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.
Now add 4 cups of water and stir continuously until moderate thick consistency.
In a separate frying pan heat oil and add all the tempering ingredients.
Once seeds splutter and sizzle, pour this on to karhi soup and mix well.
Garnish with fresh coriander.
Serve hot with rice.
Serves 4.

Balti Chicken - Eid Special

Self cooking photograph

Eid Mubarak!

chicken

1.5kg - 16pcs

tomatoes

4 medium, quarters

onions

4 medium, quarters

turmeric powder

1/2tsp

red chili powder

1tbsp

whole black pepper

1tsp - roughly crushed

whole cumin

1tsp - roughly crushed

salt

to taste

garlic paste

1-1/2 tbsp

ginger paste

2tbsp

ginger julienne

3tbsp

green chillies

6, whole

lemon juice

6 tbsp

fresh coriander

1tbsp, chopped

oil

1-1/2 cup

Method:

In a skillet heat 2 cups of water then add chicken, garlic paste, ginger paste, all the spices and salt.

Mix well, cover and cook on a low flame until the chicken is tender.

(1/2 cup of liquid should remain once chicken is tender)

Now add oil and fry for 5 minutes on high heat; stir continuously.

Add tomatoes, onions, green chillies, ginger julienne and fresh coriander.

Cover and cook for another 10 minutes.

Remove the cover and increase the flame.

Add lemon juice and let it cook for another 1 minute and turn off the flame.

Serve hot with naan.

Serves 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Steak with Grape Sauce

Self cooking photograph

steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.
Rub salt and pepper on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat butter in the same pan, add onion and garlic; saute for 2 minutes.
Add in the grape juice and beef stock;mix and let it come to a boil.
Now add the cream; cook for another 5 minutes or until it thickens.
Pour the sauce over the steaks and serve immediately with some grilled veges on the side.
Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Turai, Daal & Aaloo:(Ridge gourd, Split Bengal gram & Potatoes)

Self cooking photograph

ridge gourd	250g, scraped & chopped
split bengal gram	1/2 cup, soaked
potatoes	2 medium, boiled, cubes
green chillies	4, chopped - adjust to taste
tomatoes	1 medium, chopped
cumin seeds	1tsp
red chilli powder	1tbsp - adjust to taste
turmeric powder	1/4tsp
garam masala pwdr	1/2tsp
salt	to taste
mint leaves	half cup, chopped
oil	3tbsp
Method:
Boil daal (split bengal gram) in boiling water until done then drain.
Heat oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one minute.
Add green chillies, turmeric powder, red chilli powder and salt; mix well. Cover and cook for 2 minutes.
Now add chopped tomato, boiled daal and boiled potatoes cubes;stir well.
(Note: Some potatoes will be mashed while stirring but that's fine)
Now sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and mix well.
Add ½ cup of water and stir well.
Cover and cook for 4-5 minutes.
Serve hot with chapatis.
Serves 4.

Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.