Mutton Rogan Josh

Ingredients

1. Mutton - 500 gms(with fat preferable)
2. Onion - 300 gms( julienned)
3. Garlic - 7 cloves(finely chopped)
4. Ginger - 2 inch(finely chopped)
5. Black cardamom - 2 nos
6. Cinnamon - 2 inch
7. Cloves - 4 nos
8. Coriander seeds - 1 1/2 tsp
9. Fennel seeds - 1 1/2 tsp
10. Black pepper - 1 tsp
11. Kashmiri red chilly powder - 4 tsp
12. Turmeric powder - 1/2 tsp(optional)
13. Curd-200gms(whisked)
14. Salt to taste
15. Mustard oil - 4tsp

Method

This dish is mainly done in a kadhai but I prefer using pressure cooker as meat becomes tender and soft which I personally prefer. You may also cook in a kadhai,in that case cooking time will differ.

Heat mustard oil in a pressure cooker and add black cardamom,cinnamon ,cloves,black pepper,cook till they start releasing their aroma. Add onions and stir fry in low flame till they turn brown in colour. Now add ginger,garlic and stir fry for some more time. Mix in the mutton pieces and stir fry in medium flame for 4 to 5 mins. Add salt,turmeric powder and 1 cup of water. Close the lid,after 1 whistle lower down the flame and cook for 20 mins approx. Once all the steam disperses open the pressure cooker. In the meanwhile dry roast coriander seeds and fennel seeds and grind coarsely. Mix in the Kashmiri chilly powder in the curd. Place the pressure cooker with meat back on the flame. Once it starts boiling,lower down the flame and add curd mix and the coarse powder. Cook for 2 more mins and serve hot with steamed rice,chapatti.

Red Spinach Dip

Ingredients

1. Red spinach(commonly known as lal bhaji in Hindi) - 1 cup(chopped)
2. Cottage cheese - 1/2 cup
3. Milk as required
5. Garlic - 5 cloves(chopped)
6. Black pepper powder - 1 tsp
7. Salt to taste
8. Steamed and pan fried vegetables to accompany
9. Olive oil - 1 tsp

Method

Heat oil in a pan,add garlic and fry till brown in colour. Mix in red spinach,salt and stir fry till they get soft,cool. In a blender add cottage cheese,red spinach,small amount of milk depending upon the consistency you prefer. Blend and pour in a serving bowl,add black pepper powder and serve with veggies.

Malai chumchum

Ingredients

1. Full cream milk - 500ml ( cuddle it with the help of curd or lemon juice)
2. Khoya - 1/2 cup (finely mashed)
3. Milk cream - 1/2 cup
4. Sugar powder- 1/4 cup
5. Sugar- 1cup
6. Cardamom - 2nos
7. Orange food colour(optional)

Method

Strain all the water from the chena which you prepared from cuddling the milk. The trick is squeeze out as much moisture from it as possible. Now knead the chena for 5 to 6 minutes to get a smooth texture. Shape oval chum chum out of the mixture. In a pressure cooker heat sugar with 1 1/2 cups of water,remember the chum hum should immerse properly. In case you need more increase the amount as required. To the sugar solution add cardamom,food colour and boil till all the sugar dissolves properly. Carefully drop in the chumchum in the sugar syrup and cook till 2 whistles. Allow to cool and open the pressure cooker lid only when all the steam has dispersed. In the meanwhile in a blender mix khoya,cream and sugar powder for few seconds,it should be thick paste,so adjust cream as required. Once the chumchum has cooled down take them out of the sugar syrup and coat with the malai mix. Refrigerate for minimum 30 mins and voila malai chum chum ready to be served. Decorate with chopped pistachio if desired.

Besan til barfi

Ingredients

1. Besan - 1 cup
2. White roasted til - 1/4 cup
3. Sugar syrup- 1 cup
4. Green cardamom-1 no
5. Ghee - 1/2 cup

Method

Heat ghee in a wok and add besan to it. Stir fry in medium flame till besan turns light brown in colour. Now add til,cardamom and stir for 2 mins approx. For the sugar syrup boil equal amount of water and sugar,bring to boil and simmer for 2 to 3 mins. I had also added small amount of orange food colour although it is optional. Keep the syrup warm. Now mix in the besan mix into the sugar syrup. Be careful with the quantity of the sugar syrup you add,the final mixture should be little dry so adjust with the amount you actually need. Grease a plate with some ghee and spread the mixture on it. Press with the spatula and cut in barfi shapes. Sprinkle some til over it and serve once it cools down completely. I kept it for 30 mins in the refrigerator before serving.

Pumpkin halwa

Ingredients

1.Pumpkin - 2cups(chopped,use red pumpkin)
2.Condensed milk - 1/2 cup
3.Khoya - 1cup(i had used leftover pedas)
4.Sugar - 1/4cup(if using khoya,else don't use sugar)
5.Green cardamom - 2nos
6.Desi ghee - 5tsp

Method

Pressure cook the pumpkins in a pressure cooker for 2 whistles,when cool mash them with a spatula. Heat ghee in a pan and add cardamoms,mix in the pumpkin and stir fry till most of the moisture evaporates.Now add condensed milk,crumbled pedas(if using khoya then add it along with sugar). cook till all blends well and halwa is dry enough.You can also add some chopped dry fruits for further richness in taste.Serve hot or cold.

Sweet potato,yam nd bread cutlet with green chutney

Ingredients

1.Sweet potato - 1cup(broadly diced)
2.Yam - 1cup(broadly diced)
3.Potato - 1cup(broadly diced)
4. Brown bread slice - 4 piece
5.Red chilly powder - 1/2 tsp
6. Amchur powder - 1/2 tsp
7.Cumin powder - 1tsp
8. Kasuri methi - 3tsp
9.Garam masala powder - 1tsp
10.Salt to tatse
11. refined oil for pan frying

Method

boil sweet potato,yam,potato and mash them. in it mix,chilly powder,amchur powder,cumin powder,garam masala powder,salt.Crush kasuri methi in your palms and add to the mixture.Now soak the bread in water and squeeze out the moisture. Mix this into the mixture,to make a dough.Heat oil in a pan.Shape round tikkis from the mixture and pan fry from both sides till golden brown and firm. Serve hot with green chutney,salad and hot tea/coffee.

Pumpkin flower fry- kumro pholer bora

Ingredients

1. Pumpkinn flower - 6nos
2. Besan - 4tbsp
3. Roasted cumin powder - 1tsp
4. Turmeric powder - 1/4 tsp
5. Chopped green chilly - 1/2tsp
6. Salt to taste
7. Refined oil for frying

Method

Make a smooth paste of besan,cumin powder,turmeric powder,green chilly,salt with water. Hat oil in a wok,dip the flowers into the batter and deep fry until golden brown. serve hot with green chutney,salad and hot tea.