Mixed vegetable curry

 

 

Ingredients:

• 60 ml Curd
• 3 tbsp Ghee
• 2 Bay leaves
• 125 ml Water
• 1 tsp Chilli powder
• 1 tsp Vegetable Oil
• ½ tsp Garam Masala
• Salt acording to taste
• 180 gms Carrot, sliced
• 250 ml Coconut cream
• 300 gms Onions, sliced
• 150 green Beans, halved
• 2 pods of Garlic, crushed
• 2 tsp finely grated Ginger
• 4 Cardamom pods bruised
• 300 gms Cauliflower florets
• 120 gms sliced baby Brinjal
• 2 tbsp chopped Mint leaves
• ¼ tsp cracked Black Pepper
• 400 gms Potatoes, chopped
• 1 tsp ground Coriander seeds

Method:

1. Combine curd, garlic, ginger, salt, pepper and spices in small bowl; stand 15 minutes.
2. Heat ghee and oil together in large pan.
3. Cook onions stirring until onions are golden brown.
4. Add bay leaves, potatoes, carrot, cauliflower and brinjal; cook stirring 5 minutes.
5. Add curd mixture, water and cream; simmer covered for about 15 minutes or until potatoes are just tender.
6. Add beans; simmer, uncovered further 5 minutes or until beans are just tender. Just before serving, sprinkle with mint leaves.

Tip: After frying paneer (cottage cheese), put the hot pieces in salted cold water. These pieces should be added only at the final stages of the dish. This will keep them soft and prevent them from getting rubbery

 

 

 

Dum Aloo

Ingredients:

• ½ kg boiled Potatoes
• ¼ kg boiled Peas
• 2 tsp Curd
• ¼ kg Onions
• Oil for cooking
• 2 tbsp Cornflour
• ¼ kg grated Paneer
• ¼ kg chopped Tomatoes
• ½ cup chopped Coriander leaves
• 4 green Chilli, Garlic, Ginger, Cloves, Cinnamon

Method:

1. Boil peas and grate the paneer. Mix them well and keep aside.
2. Heat 1 tbsp oil in a pan and add green chilies, coriander leaves, salt and garam masala, garlic, ginger, cloves and cinnamon.
3. Add onion and cook until it turns pink.
4. Now add curd mixed with chopped tomatoes and cook until it turns into a thick gravy.
5. Cut potatoes in 2 halves. Remove the center, fill it with paneer masala.
6. Deep fry potatoes dipped in corn flour and salt mixture.
7. Add the fried potatoes to the gravy and keep it covered for 10 minutes.
8. Serve hot garnished with coriander leaves.

Tip: Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

 

                                  

 

Egg Masala

Ingredients:

• 6 Eggs
• 4 Tomatoes
• Oil for frying
• 2 pods Garlic
• ½ tsp Turmeric
• ½ tsp Deghi mirch
• Chilli powder to taste
• 3 Onions, thinly sliced
• Salt according to taste
• 2-3 green Chillies, chopped

Method:

1. Fry onions in oil till golden brown.
2. Remove from oil and make a paste in blender by adding little water.
3. Also grind tomatoes and garlic together.
4. Heat oil in in a wok, add onion paste. Fry a little then add tomatoes and garlic paste. Cook till it leaves oil.
5. Add green chillies, deghi mirh, chilli powder and turmeric powder. Cook for 3-4 minutes and keep aside.
6. Boil eggs and put in masala slightly slit.

Tip: Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.

 

 

Egg Curry

Ingredients:

• 6 hard boiled Eggs
• 1 Onion
• 60 gms Ghee
• ½ cup Water
• ½ tsp Garlic paste
• 250 gms Tomatoes
• 1 tbsp Lemon juice
• 1 tbsp Curry powder

Method:

1. Peel eggs and cut into half lengthwise.
2. Melt ghee in a frying pan, sauté onions and garlic until onion is tender. Add curry powder, sauté one minute.
3. Now add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for about 10 minutes.
4. Add eggs, cook until heated through.

Tip: An egg cracked at one end cannot be boiled properly; but if you crack it slightly at the other end too, it will boil perfectly.

 

Egg Korma

Ingredients:

• 6 Eggs
• 6 Onions
• 6 Cloves
• ¼ cup Milk
• 3 tbsp Ghee
• A piece of Ginger
• 1 stick Cinnamon
• Some Green Chilli
• 2 Cardamom pods
• 1 tbsp grated Coconut
• ½ tsp Turmeric powder
• 3 tbsp Coriander powder
• 2 tbsp chopped Cashewnuts
• Salt to taste

Method:

1. Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
2. Separate the Egg yolks and egg whites. Beat them separately. Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
3. Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
4. For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
5. Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top.
6. Now add half a cup of water and bring to a boil.
7. Add the egg cubes and cook gently till the korma thickens.
8. Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney.

Tip: Add a pinch of salt when beating the white of eggs. This helps them to froth up quickly

 

Chicken Fried Rice

Ingredients:

• Chicken Fried Rice
• 5 tbsp Oil
• 3 cup Rice
• ½ tsp Cornflour
• Salt as per taste
• 2 tbsp Soya sauce
• 1 cup Bean Sprouts
• 100 gm Mushrooms
• ½ kg Chicken breast
• 2 Eggs, slightly beaten
• A pinch of White Pepper
• 2 Spring Onions with tops

Method:

1. Remove bones and skin from chicken breast. Cut into small pieces.
2. Toss together chicken cornstarch, half teaspoon salt and dash white pepper.
3. In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs.
4. Wash and thoroughly dry karahi (wok). Now heat tow tablespoons oil.
5. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and half teaspoon salt. Stir fry 1 minute. Remove chicken and drain.
6. Now in two tablespoons of oil add rice and stir fry 1 minute.
7. Stir in soya sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry half a minute.

Tip: Grill chicken to remove excess fat and add flavour. Instead of sauteing in stews and braised dishes, grill to remove fat and save on clean-up.

 

 

Chicken Biryani

Ingredients:

• ½ kg Chicken
• 2 Onions
• 6 Cloves
• 3 tbsp Oil
• 350 ml Curd
• 6 Cardamom
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 500 gm half cooked Rice
• ½ tsp Cinnamon powder
• 2 tbsp chopped Coriander leaves

Method:

1. Grind all ingredients except chicken and rice.
2. Marinate the chicken in the mixture for 2-3 hrs.
3. Heat oil in a pan. Add the marinated chicken and cook until tender.
4. Take a heavy pan and arrange the chicken and rice in layers. Squeeze a lemon on the top layer and scatter browned onions.
5. Seal the pan and cook over a very slow flame for 40-50 minutes.
6. Serve hot.

Tip: Roast diced onions, carrots, and celery in the pan right along with chicken. With the vegetables cooked down and flavored with the meat juices, you've the base for a

 

Chicken-Mushroom Soup

Ingredients:

• 1 tbsp Sherry
• 1 Carrot, diced
• 1 tsp sliced Ginger
• 100 gms Mushrooms
• 1 small Onion, diced
• 3½ cup Chicken stock
• 2 Spring Onions, sliced
• Salt & Black Pepper as per taste

Method:

1. Boil the chicken stock in a pan.
2. To the above stock, add ginger, onions, carrots and spring onions. Cover and boil for 20 mins.
3. Now add the mushrooms and simmer for another 10 mins.
4. Finally, add the sherry (or White wine or dry Vermouth) and salt & pepper according to taste.
5. Serve hot along with the chili sauce and soya sauce.

Tip: Before roasting a chicken store in the refrigerator for 24 hours for riche