Chicken Curry

Ingredients

Chicken (medium pieces)          800gms

Onions (paste)                          4

Tomato (paste)                         5

Ginger Garlic (paste)                 2tbsp

Fresh Coriander (chopped)       2tbsp

All Khade Masala Mix (Cinnamon, Cloves, Green Cardomom, Aniseed)

Turmeric Powder                      1/2tsp

Salt                                          to taste

Cumin Powder                         2tbsp

Garam Masala Powder            1tbsp                                                               

Red Chilli Powder                    1tbsp

Oil                                            2tbsp

Method

Heat ghee/oil in a thick-bottomed pan.

Add cinnamon, cloves and green cardamoms and sauté for half a minute.

Add onions and sauté till golden brown.

Add ginger-garlic paste and continue to sauté for two to three minutes, stirring continuously.

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.

Add pureed tomato and stir.

Cook till oil separates from the masala.

Add the chicken pieces and salt.

Sauté on high heat for five minutes.

Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

Stuffed Karela

Ingredients

Karela (Bitter Gourd)               6 pcs

Onions (finely chopped)            3

Tomatoes (finely chopped)        3

Salt                                          to taste

Turmeric Powder                      1tsp

Coriander Powder                    2tbsp

Amchoor Powder                     2tbsp

Oil                                            to deep fry and cook

Method

Scrape the bitter gourd/karelas.

Slit the karelas half from centre.

Remove the seeds and discard them.

Apply salt and leave it overnight.

Wash them thoroughly in running water to remove excess salt and bitter taste.

Heat oil in a pan.

Fry the Karelas and keep aside later when done

Heat oil in other pan to cook masala

Add chopped onions and cook for 2-3 minutes.

Add tomato and cook for 4 minutes.

Add the turmeric powder, the coriander powder and the dry mango powder/amchur.

Cook for another 10 minutes.

Let the masala cool down, stuff the karelas with this stuffing and mix well in the left out masala and heat

Serve hot with dry chappati and dal fry

Masala Pav

Ingredients

Pav      8

Oil        1 tsp

Onion finely chopped                2

Capsicum finely chopped          1

Tomato finely chopped             1

Salt                                          to taste

Pav Bhaji Masala                      2tsp

Potato boiled and mashed         2

Fresh Coriander Leaves            2tbsp

Method

Slit the pavs into two halves.

Heat the oil in a non stick pan.

Add onions and sauté for two minutes.

Add green capsicum and sauté.

Meanwhile keep the slit pavs on a heated grill, close the lid and cook.

Add tomatoes to the pan and continue to sauté.

Add salt and quarter cup water and mix.

Add pav bhaji masala and mix.

Add the boiled potatoes and another quarter cup of water and cook till all the ingredients blend well and the mixture is quite dry.

Add coriander leaves and mix.

Spread the cooked filling over them, fold each half and serve immediately with lemon wedges and onion.

Stuffed Bread Pakora

Ingredients

5-6 Boiled potatoes
Bread slices
Coriander Powder
Green Chillies
Amchoor Powder
Salt
Ajwain
Garam Masala
Hing
Besan
Water
Oil for frying

Method


1: Preparing the potato filling:

• Peel the boiled potatoes. Mash the potatoes when they are still warm.
• Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.
• Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside

2. Preparing besan batter for bread pakoras:

• In a bowl, take the besan.
• Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
• Add around 1/2 cup water and mix. Make the batter slightly thin, it should not be very thick nor too thin.
• Add a few drops of oil to the batter and mix well
• Keep the ready batter aside.

Assembling and Frying the Aloo Bread Pakora:

• Heat up some oil for deep frying the pakoras.
• Slice the bread into triangle or rectangle slices.
• Keep a single triangular slice of bread on your tray. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
• Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
• Cover this potato stuffed slice with another slice.
• Coat the stuffed bread sandwich evenly with the besan batter.
• Fry the bread pakoras on a medium flame till they are crisp and golden brown.
• Drain on a tissue.

Serve hot with mint coriander chutney and tomato ketchup

Fresh Coconut Barfi

Ingredients

4 cups scraped coconut

3 cups sugar

¾ cup milk

2 green cardamom

Few strands saffron (optional)

2 tbsp ghee

Method

Mix sugar and milk well

Add scraped coconut and mix

Cook the mixture stirring continuously

Add crushed cardamom and saffron and mix well

Cook for 10 minutes  or till mixture becomes little dry and starts leaving the sides of pan

Grease tray with ghee and pour mixture evenly

Let it cool, cut in desired shapes and serve

Tomato Soup

Ingredients

10-12 medium Tomatoes,quartered

2 Bread slices

1 tsp sugar

¼ cup cream

½ tsp oil

1 tbsp Butter

1 Bay leaf

4-6 Peppercorns

1 medium Onion sliced

Finely chopped coriander

4 cloves Garlic

½ medium Carrot peeled and cut into rounds

Salt to taste

½ tsp Black Pepper powder

Method

Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons.

Mix sugar and cream gently.

Heat the oil and butter in a deep non-stick pan, add bay leaf, peppercorns and onion and sauté until translucent.

Add the garlic and celery, stir-fry briefly.

Add carrot rounds and tomatoes, stir-fry for a minute and add three cups of water.

Bring it to a boil. Cook for ten to fifteen minutes covered with a lid.

Strain the blended mixture through a strainer.

Reserve the liquid.

Remove the peppercorns and bay leaf from the residue and allow it to cool.

Blend in a mixer to get a smooth puree.

Pass it through a sieve or strainer.

Add the reserved liquid to the pureed tomatoes and adjust the consistency.

Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.

Before serving stir in cream and sugar mixture.

Serve hot garnished with parsley and toasted croutons.