Badami Gosht (Almond Curry)

Self cooking photograph

mutton/ lamb 500g onion 1 large, chopped yogurt 1-1/4cup coconut milk 1 cup ground almonds 1/2cup cinnamon sticks 2 green cardamom 3 cloves 4 garlic paste 1tbsp ginger paste 1tbsp red chilli powder 1tbsp - adjust to taste dried red chillies 2 salt to taste saffron threads 1tsp (soaked in 2tbsp boiling water) oil 5tbsp Method: Heat oil and add cinnamon sticks, cloves and cardamom, fry for 1minutes. Add onion and saute until soft. Now add garlic and ginger paste; fry for another 3 minutes. Add meat and fry for 5 minutes or till golden brown. Whisk yogurt with saffron mixture, salt and chilli powder and add to meat. Keep stirring and cook for 5minutes. Grind almonds with enough water to make a thick paste. Add almond paste and whole red chillies and stir well for 5 minutes on low flame. Add coconut milk and mix well. (5tsp dry coconut with 1 cup milk can also be added if coconut milk isn't available) Cover and simmer for 30 to 40 minutes till tender, stir occasionally. Serve hot with nan or chapati. Serves 4 to 5.

Green Chillies Curry (Hari Mirch ka Salan)

Self cooking photograph

Normally people make it without chicken but I do add being a chicken lover. green chili 500g, slitted chicken boneless 200g, cubes (optional) cumin seeds 1tsp white sesame seeds 2tbsp coriander whole 1tbsp mustard seeds 1tbsp coconut  3tbsp, grated fenugreek seeds 1/2tsp nigella seeds 1/2tsp curry leaves 3 red chili whole 4 turmeric powder 1tsp salt to taste ginger/ garlic paste  1tbsp onion 2 medium, chopped(make a paste) tomatoes 2 medium, chopped tamarind paste 1cup oil 5tbsp Method: Heat oil in a pan and fry in green chillies until they turn white. Take out fried green chillies and set aside on an absorbent paper. In the same pan add coconut, sesame seeds, cumin seed, whole coriander and mustard seeds and saute. Now add chicken(optional) whole red chili, fenugreek seeds, nigella seeds, curry leaves and fenugreek. Fry till the spices turn dark. Then add onion paste and saute until it turns light golden. Add turmeric, ginger garlic paste, salt, tomatoes, fried green chilies and tamarind paste.  Mix well, cover and cook on a low flame. When oil starts to separate and chicken is tender, remove from heat. Serve hot with chapati or paratha. Serves 4.

Ginger Cup Cakes

all-purpose flour	1-1/2cups
ground ginger	1tbsp
baking powder	1tsp
salt	1/4 tsp
ginger	3/4cup, chopped
sugar	1-1/4cups
unsalted butter	1/2cup
eggs	3
milk	3/4cup
Method:
Preheat oven to 350 degrees F (180 degrees C).
Prepare a cup cake tray with paper liners.
In a small bowl, mix together flour, ginger, baking powder and salt. Stir in chopped ginger.
In another large bowl, beat together sugar and butter until well combined.
Add eggs, one at a time, beating well after each addition.
Now beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden brown.
Let cool in tray on rack for 10 minutes then remove and let it cool on rack.
Top cupcakes with frosting.

Cup Cakes

butter softened	250g
eggs	4
caster sugar	1 -1/4cup
flour	3cups
baking powder	1tsp
bicarbonate soda	1/2 tsp
zest of orange	1/2 tsp
buttermilk	3/4cup
vanilla extract	1tsp
Method:
Preheat oven to 200 C.
Beat the butter and sugar until light and fluffy.
Beat in the eggs adding one at a time and beating well after every addition.
Now add the orange zest and mix well.
Separately, in a bowl combine the vanilla essence and buttermilk.
Sieve the flour along with the bicarbonate of soda and baking powder.
Add a third of the flour and fold in to combine then add a third of the buttermilk and mix well.
Repeat the process till all the flour and buttermilk is well mixed.
Grease and flour a cupcake tray.
Pour batter into the prepared tin and bake for 40 minutes to an hour until tooth-pick inserted comes out clean.
Lift the cupcakes out of the tray and leave to cool on a wire rack.

Green Olives & Sweet Corn Salad

iceberg lettuce	100g
baby spinach	100g
boiled chicken	1/2cup, shredded
boiled egg	1, sliced
lime	1tbsp
salt	to taste
blackpepper powder	to taste
green olives	2tbsp, sliced
sweet corns	1tbsp
feta cheese	1cup, cubes
Method:
Combine lettuce, baby spinach, olives and sweet corns in a bowl.
Sprinkle salt and blackpepper.
Top it with lime juice and mix well.
Top with boiled shredded chicken and feta cheese cubes.
Serve with egg slices.

Salad with Summer Fruits

rocket salad	250g
cherry tomatoes	100g (yellow)
strawberries	1/2cup, diced
kiwi	1, diced
grapes	1/4cup
apple	1, diced
vinegar	2tbsp
parmesan cheese	1/4cup
blackpepper powder	1pinch (optional)
Method:
Combine salad,cherry tomatoes, strawberries, kiwi, grapes, apple in a bowl or salad plate.
Add vinegar and sprinkle blackpepper and shake to mix well.
Now shower it with cheese and serve.

Chocolate Chip Cookies

chocolate bar	150g
pastry flour	1cup
baking powder	1/2tsp
baking soda	1/2tsp
salt	1/2tsp
rolled oats	1cup
unsalted butter	1/2 cup, melted
sugar	1cup, leveled
egg	1, large
vanilla essence	1-1/2tsp
brown sugar	1/4cup
Method:
Preheat your oven to 350F degrees and line a couple baking sheets.
Finely chop or grate the chocolate bar but no big chunks.
In a bowl, whisk together the flour, baking powder, baking soda, salt, oats and grated chocolate and set aside.
Beat the butter and sugar until fluffy.
Now beat in egg, mix well and then add vanilla essence, beat again.
Add the flour mix and mix well until all the ingredients become together into a dough.
Scoop out the dough in exact, level teaspoons and roll each into a ball shape.
Place 2 inches apart on your baking sheets.
Flat each ball into a thin, round patty with two fingers.
Now sprinkle brown sugar (a pinch) on each cookie.
Bake for 9 minutes or until cookies are golden.
Remove from oven and cool before serving.

Quick Chips Curry

Self cooking photograph

~my family style, specialty~

potatoes	2 medium, thinly sliced
tomato	1medium, copped
egg	1, whisked
red chilli powder	1-1/2 tsp (adjust to taste)
salt	to taste
turmeric powder	1/4tsp
green chilli	2, whole
lemon juice	1tsp
fresh coriander	1tbsp, chopped
oil	1tbsp
Method:
In a skillet, add round thinly sliced potatoes, tomatoes, red chilli powder, turmeric powder,salt and oil.
Mix well, cover and cook on low flame until potatoes are soft.
Add whisked egg into curry and stir continuously for 2 minutes.
Now add green chillies and lemon juice and cover again and cook for another half a minute.
Remove from heat and sprinkle chopped fresh coriander.
Serve hot with chapati or paratha.

Simply Lady Fingers

Self cooking photograph

 

 

 

 

 

 

 

 

lady fingers	500g, trimmed, slitted
onions	4, thickly sliced
cumin seeds	1tsp
coriander powder	1tsp
turmeric powder	1/4tsp
red chilli powder	1-1/2 tsp (adjust to taste)
salt	to taste
green chilli	2, whole
oil	2tbsp
Method:
Heat oil and add cumin seeds and saute for half a minute.
Add onions and green chillies and saute for another half a minute.
Add lady fingers, coriander powder, turmeric powder, red chilli powder and salt.
Mix well, cover and cook on a low heat for 10 minutes, stirring occasionally.
Serve hot with chapati.

Serves 4.

 

 

 

 

Royal Cottage Cheese (Shahi Paneer)

Self cooking photograph

cottage cheese	500g, cubes
yogurt	1/2cup
cream	1/2cup
onion	2, chopped
garlic paste	1tsp
ginger paste	1tsp
cashew nuts	2tbsp, paste
black pepper	1tsp
garammasala pwdr	1/2 tsp
cloves	3
cinnamon	2 sticks,1inch
green cardamon	1, small
green chillies	2, slitted
salt	to taste
fresh coriander	1tbsp, chopped
oil	2tbsp
Method:
Boil onions in little water and grind it to a paste.
Fry cheese cubes in oil until light golden; keep aside on an absorbent paper.
In the same oil, add cardamon, cloves, black pepper, cinnamon sticks, green chillies; saute for 1minutes.
Add  onion paste and saute for 4 minutes on low heat.
Add garlic and ginger paste and continue to saute for another one minute.
Now add cashew nut paste and saute for at least 2 minutes.
Add yogurt and saute till the water is absorbed.
(a pinch of saffron or a pinch yellow food color can also be added with yogurt)
Now add cream, salt and garam masala powder and stir.
Finally add fried cottage cheese cubes and stir gently.
Sprinkle chopped fresh coriander.
Serve hot with chapati or sheermal.
Serves 4.