Ingredients :
Tori -400 gms - ( zuchinni look a like vegie ),
Chana dal or split chickpeas - 50 gms ( soaked in water for 1/ 2 hour) ,
Onion -2 , 200 gms finely sliced ,
Methi seeds - 1/4 tsp ,
Cumin seeds - 1/2 tsp,
Bay leaves - 1,
Dried red chilli -1 (broken into two),
Turmeric pwd -1/2 tsp ,
Salt to taste ,
Oil -2 tsp .
Method :
Cut tori into thin strips .
Heat oil in deep pan . As oil heats up ,lower the heat and add methi seeds , cumin seeds ,bay leaves and dried red chilli .
Add the sliced onion and fry them in high heat till it turns light brown .
Add tori .turmeric pwd ,salt .
Mix and cover .
Lower the heat and let it cook for 20 minutes .
Stir once in between .
Check if chana dal is soft .
Raise the heat and dry the tori juice .
Have it with plain rice and dal .
Anjan` s favourite!
Mehman likes it !
Ingredients:
Mutton or lamb - 750 gms ,
Black cardamom - 4 ,
Cloves -8 ,
Bay leaves -2 ,
Onion - 2 finely sliced ,
Curd - 1 cup 200 gms ( beaten )
Salt to taste .
Red chilli pwd - 1 tsp ,
Whole red chilli - 4 ( less if you want )
Coriander pwd - 3 tsp,
Cumin seeds whole - 1 tsp ,
Ginger grated or paste - 2 tsp ,
Garlic paste - 2 tsp,
Water - 2 cups - 400 ml ,
Small onion whole - 6 ,
Garlic one whole pod-peeled,
Green chilli -2 cut into two pieces ,
lemon jiuce - 1 tbsp ,
Coriander leaves chopped - 1 tbsp ,
Ghee - 5 tbsp .
Marinate the meat with curd ,salt ,whole red chilli ,coriander pwd ,cumin seeds .ginger paste or grated ginger and red chilli pwd for 1/ 2 hour .
Method :
Heat ghee ,add cardamom ,cloves and bay leaves .Then add sliced onion and fry till golden brown.
Add the marinated mutton and 2 cups or 400 ml water . Raise the heat and let it come to a boiling point .
As it starts to boil ,lower the heat .Cover and let it cook for 40 minutes till the mutton is tender .
After 40 minutes add the whole onions and garlic . Cover for 5 minutes on low heat .
Close the gas and add lemon juice .
korma is ready .
If you dont want gravy dry the sauce .
Enjoy with paratha or jeera pulao.
Papa `s recipe .
Ingredients :
mutton or lamb - 1/2 kg ,
Curd - 1 25 gms ,
Onion - 1/2 kg ( thinly sliced ),
Chilli pwd - 1 tsp ,
Turmeric pwd -1/2 tsp ,
Coriander pwd - 3 tsp ,
Cumin pwd -2 tsp ,
Ginger garlic paste -2 tsp,
Whole spices :
Dried red chilli -2 ,
Bay leaves -1 ,
Cinnamon stick -2 inch ,
Cloves -6 ,
Big cardamom-3 ,
Green cardamom - 6 ,
Black pepper -6 .
Garam masala pwd - 2 tsp ,
Mustard oil and refined oil -4 tbsp ,
Salt to taste
Method :
Marinate the mutton in whisked curd with red chilli ,turmeric pwd and salt ( 1 tsp ) for 1/2 hour.
Heat oil in pressure cooker .As oil heats up add whole spices . As spices crackle add 100 grams of onions.
Saute till onions are golden brown .
Add ginger garlic paste . Saute for a minute .
Add marinated mutton.
Stir fry on high heat till all the liquid evaporates .
Add coriander pwd and cumin pwd , fry for 2 minutes on low heat till oil leaves side.
Add garam masala and fry for a minute .
Add the remaining onions and 1 tsp salt . Mix .
Pressure cook the mutton on high heat for 1 whisle and then lower the heat and cook for 10 minutes.
When cooker cools stir the mutton gravy .
Enjoy with Roti or Peas Pulao!
Ingredients :
Green peas -300 gms ,
Makhana -50 gms ,
Onion - 3 - ( paste ),
Ginger -garlic paste - 2 tsp ,
Red chilli pwd - 1/2 tsp ,
Turmeric pwd - 1/2 tsp ,
Tomato puree -3 tbsp ,
Oil -1 tbsp,
Ghee - 1 tbsp for makhana ,
Salt to taste .
Method :
Heat ghee and saute the makhana on high heat till they are slightly roasted .
Keep aside .
Heat oil in pan and add onion paste .fry till light pink ,then add ginger garlic paste .fry for 2 minutes
Add red chilli pwd , haldi pwd and 2 tbsp of water . Fry till oil leaves side .Add tomato puree .Let it cook for few minutes till oil leave side .
Add makhana and stir , then add peas and salt .
Stir fry till the sauce is evenly coated .
Add 1 and half cup of water .Mix and let the gravy come to a boiling point.
Cover and let it simmer for 10 minutes .
Mutter makhana is ready .
Taste the salt .
Add cream and chopped coriander leaves before serving .
Ingredients :
Milk full cream -1 litre ,
Basmati rice - ( Broken or semi grinded )50 gms -1/2 katori ,
Sugar - 50 gms - 1/2 katori ,
Raisins - 8 ,
Almonds -5 - slivers,
Cashew nuts -5- slivers ,
Small cardamom -4 or 1/2 tsp pwd .
Method :
Soak rice for 15 minutes and then run in a blender for 20 seconds .
Boil milk in heavy bottom pan and let it simmer on low heat for 20 minutes .
Add the broken rice to the boiling milk and stir so that there are no lumps.
Keep the heat low .
Keep stirring every now and then so that the rice or milk does not stick to the bottom .
Add raisins .
As milk thickens and rice is cooked ( Approximate 15 minutes ) .Close the gas .
Add sugar and stir well so that sugar dissolves in the thickened milk .
Leave it to cool . Stir again to check if sugar has dissolved .
Take out in a bowl and sprinkle dryfruits and powdered cardamom .
Keep in the fridge to cool .
This is my mother`s recipe .
Ajit`s favourite !
Ingredients:
Boiled potatoes - 2 ( large ) - 400 gms ,
Garlic cloves - 6 ( small ) big -2 ,
Roasted Cumin pwd - 1/2 tsp ,
Garam masala - 1/2 tsp ,
Dried red chilli - 1,
Salt to taste ,
Oil - 1 tbsp .
Method :
Boil the potatoes and semi crush them . ( press with a katori or knife blade )
Crush the garlic the same way .
Method :
Heat oil in a pan and add garlic and dried red chilli .Saute for 20 seconds as the garlic should not burn and then add the crushed potatoes and salt .Mix and then cover for 5 minutes on low heat.
Raise the heat and bhunno or stir fry the potatoes on high heat for a minute or till they slightly brown and then add roasted cumin pwd and garam masala .
Lower the heat and cover for a minute .
Uncover the lid and stir the potatoes again and then close the gas . Sprinkle coriander leaves.
Taste salt .
Garlic potato is ready .
Ingredients :
Baigan ( round variety ) or Eggplant -2 ( 300 gms ) ,
Garlic cloves -10 ,
Small green chilli - 1 chopped,
Mustard oil - 1 tsp ,
Salt to taste .
Method :
Take a knife and pierce in the centre of the baigan with its sharp edge and make small slits .
Peel the garlic cloves and stuff it inside the slits .
If the clove size is big ,make slices of the cloves..
Baigan or eggplant is roasted on high heat .
Place the baigan on the wiremesh and keep turning its sides in frequent intervals with the help of the stem so that it is evenly roasted .
It will take 10 minutes .
Check with the knife if the baigan is cooked inside ( just pierce it with a knife , if it pierces smoothly ,then it is done )
Leave it to cool .
After 5 -10 minutes ,remove the burnt part of the roasted baigan and discard the stem .
With a fork mash the pulp and roasted garlic or leave the garlic as it is .
Add small green chilli and salt .
Transfer the roasted baigan in a bowl and pour 1 tsp of oil of your choice .
If you have it fresh the flavour and taste is great
