Keema Aloo

Ingredients

  • 500 gm minced meat
  • 2 big potatoes, cut into small pieces
  • 2 green chillies
  • Salt to taste
  • Finely chopped coriander leaves
  • 2 medium onions, finely chopped
  • 2 tsp ginger garlic paste
  • 1 large tomato, finely chopped
  • 3 tbsp curd
  • 1/2 tsp black pepper powder
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1.5 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 1” sticks of cinnamon
  • 2 black cardamoms
  • 5 tbsp oil

Method –

  1. Heat oil in a Kadhai
  2. Add cinnamon and cardamom
  3. Add onions and sauté till light brown in colour
  4. Add ginger garlic paste and sauté for 2 minutes
  5. Add the minced meat and sauté on high heat till the water evaporates and the meat turns brown
  6. Add the spice powders and cook till oil separates
  7. Now add the tomatoes and curd and cook till the tomatoes become soft
  8. Add the diced potatoes and cook covered
  9. Add 1 cup of water and let it come to a boil
  10. Lower the heat and cook covered till the potatoes are soft.
  11. Add coriander leaves and serve hot

Three Pepper Chicken

Ingredients

  • 400 gm boneless chicken, cut into 1” cubes
  • 1 medium green capsicum, cut into 1” cubes
  • 1 medium red bell pepper, cut into 1” cubes
  • 1 medium yellow bell pepper, cut into 1” cubes
  • Oil for frying + 2 tbsp oil
  • 3 tbsp chopped spring onions
  • 10-15 white peppercorns, crushed
  • 2 tbsp + 1 tbsp cornflour
  • 1” ginger piece, finely chopped
  • 4-5 garlic cloves, finely chopped
  • 1 tsp sugar
  • 1.5 tbsp soy sauce
  • Salt to taste
  • 1 cup chicken stock
  • 1 tbsp vinegar

Method –

  1. Take chicken in a mixing bowl.
  2. Add salt, pepper, 2 tbsp cornflour and mix well
  3. Heat oil in a Kadhai and fry the chicken till light brown in colour.
  4. Remove onto an absorbent paper and set aside
  5. Heat 2 tbsp oil in a pan
  6. Add ginger and garlic and stir fry for 1 minute
  7. Add the bell peppers and continue to stir fry for 2 minutes.
  8. Add the sugar, soy sauce, salt and 1/4 cup chicken stock
  9. Mix 1/4 cup chicken stock with 1 tbsp cornflour and set aside
  10. Add the chicken pieces and cook for 2-3 minutes, stirring continuously
  11. Check the consistency and add more stock if required.
  12. Bring it to a boil and cook the chicken for 2 minutes
  13. Stir in the cornflour mixture and cook till the sauce coats the chicken pieces
  14. Stir in the vinegar, crushed peppercorns and serve hot, garnished with chopped spring onion greens.

Chicken Seekh Kebab

Ingredients

  • 500 gm chicken mince
  • 1” piece of ginger
  • 4-5 cloves of garlic
  • 2 medium onions
  • A small handful of coriander leaves
  • 2 tsp salt
  • 2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp chaat masala
  • 2 tbsp roasted besan (Gramflour)
  • 2-3 green chillies
  • 1 tsp black pepper powder
  • 1 tbsp roasted and crushed coriander seeds

Method –

  1. Chop the onion, garlic, ginger, coriander leaves and green chillies very finely.
  2. Squeeze this mixture in a strainer or cheesecloth and remove the moisture.
  3. Add this mixture in a bowl and add the chicken mince.
  4. Add all the other ingredients and mix well.
  5. Take cold water in a bowl.
  6. Wet hands with cold water.
  7. Take some mixture and use the metal skewer to make the kebabs.
  8. Give the seekh Kebab shape with wet hands.
  9. Remove from the skewer slowly and place the Kebabs on a plate.
  10. Grease a pan with 1 tbsp oil and place 2-3 kebabs in the pan
  11. Let it cook on medium heat.
  12. Slowly flip the kebabs once it turns brown.
  13. Brush the kebabs with a little oil
  14. Remove from the pan once it is cooked and brown from all sides.

Chicken Reshmi Kebab

Ingredients

  • 500 gm boneless chicken, cut into 1” cubes
  • 1 cup hung curd
  • 2 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1/2 cup cashew almond paste
  • 2 tbsp fresh cream
  • Juice from 1/2 lime
  • Salt to taste
  • 1/2 red bell pepper, diced
  • 1/2 green capsicum, diced
  • 1/2 yellow bell pepper, diced
  • 1 large onion, diced and layers opened
  • 2 tbsp butter

Method

  1. Marinate the chicken with the next 8 ingredients and refrigerate for at least 6 hours or overnight
  2. Soak wooden skewers in water for 1 hour
  3. Skewer the chicken alternately with bell peppers and onions, keeping a little distance between the meat and the vegetables
  4. Heat 1 tbsp butter in a grill pan.
  5. Keep the flame low and cook one side for 5 minutes
  6. Baste the chicken with melted butter occasionally
  7. Cook for about 20 minutes turning the skewers occasionally till done.
  8. Sprinkle chaat masala and serve with green chutney, onion rings and lime.

1-2-3-4 Cake

Ingredients

1 Cup Butter (226 grams)
2 Cups Granulated Sugar (400 grams)
3 Cups All-purpose flour/Maida (384 grams)
4 large Eggs
Milk – 1 cup
Baking powder – 3 teaspoon
Vanilla Essence – 2 teaspoon
Salt – 1 teaspoon
Nutmeg – 1/4 teaspoon powdered (optional)

Method –

Ensure all the ingredients are at room temperature.

Prepare 8 inch baking tins with parchment paper.


Add salt, baking powder and nutmeg powder to the flour and sieve the mix few times and set aside.


Pre heat the oven at 180° C


In a mixing bowl, add the softened butter and powdered granulated sugar.

Mix the butter and sugar till soft and fluffy.

Add eggs, one at a time, and continue with the creaming process. Repeat adding all the eggs. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and you have a very soft and fluffy mix. Add vanilla essence and mix well.

Start adding the flour mix and milk , little at a time, say in 4 turns. Gently fold the mix, till the flour is fully incorporated.


In case the batter is too thick, add 1 table spoon of milk (at room temperature) at a time and fold the mix.

Pour the cake batter into the prepared baking tin.


Bake in the pre heated oven for 35 to 45 minutes, or till a wooden skewer inserted in the center comes out clean and dry.


Remove the cake from the oven and let it rest for 5 to 10 Minutes. Unmould the cake and let it cool completely on a wire rack. Slice with a serrated bread knife and enjoy.

Potol Bhapa (Steamed Pointed Gourd in Mustard and Poppy Seed Paste)

Ingredients

  • 5 Potol (pointed gourds)
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp mustard oil
  • 1 tsp black mustard seeds
  • 1 tsp yellow mustard seeds
  • 1 tbsp poppy seeds
  • 3 green chillies
  • 4 tbsp milk
  • 1/2 tsp whole wheat flour

Method –

  1. Scrape the pointed gourds
  2. Snip off the ends and cut into half lengthwise
  3. Smear 1/4 tsp turmeric powder and a little salt and let it rest for 10 minutes
  4. Heat 1 tbsp oil in a pan and lightly fry the pointed gourds
  5. Remove and set aside
  6. Grind the mustard seeds, poppy seeds and 1 green chilli along with water to a smooth paste
  7. Take a stainless steel container with a tight lid
  8. Pour the paste into the container
  9. Add 1/4 tsp turmeric powder, red chilli powder and salt
  10. Add the fried pointed gourd
  11. Mix the milk with the flour and pour it over the paste and pointed gourd
  12. Mix well and add chillies
  13. Steam for 10-15 minutes on medium flame.

Pan Fried Chicken Legs

Ingredients

  • 4 chicken legs, cut into 2 pieces each
  • 5 tbsp curd
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1/2 tsp black pepper powder
  • 1 tsp coriander powder
  • 3 tsp ginger garlic paste
  • 2 tbsp tomato ketchup
  • 1/2 tsp chaat masala powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp oil
  • 1 green chilli, finely minced
  • A sprig of curry leaves, finely chopped
  • Coriander leaves finely chopped
  • Salt to taste
  • Juice of 1 lime

Method –

  1. Mix all the marinade ingredients thoroughly
  2. Make slashes in the chicken and combine it with the marinade
  3. Keep it in the refrigerator for at least 3 hours
  4. Heat 3-4 tbsp oil in a non stick pan
  5. Once it is hot, place the chicken pieces in the pan and cook on high heat for 2-3 minutes
  6. Turn the chicken and pour the extra marinade over the chicken pieces
  7. Lower the heat and cook uncovered
  8. Keep on turning at 5 minute intervals and cook on low flame till the marinade dries up and the chicken gets cooked.
  9. Serve hot.

Crispy Chicken Wings

Ingredients

  • 16 pieces split chicken wings
  • 1 tbsp red chilli powder
  • Salt to taste
  • 4 tbsp all purpose flour
  • 1/2 tsp black pepper powder
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 2 tsp vinegar
  • 2 tbsp brown sugar
  • 3 tbsp Sriracha sauce
  • 2 tbsp oil

Method –

  1. Pat dry the chicken wings.
  2. Sprinkle red chilli powder and salt.
  3. Mix thoroughly and set aside for 30 minutes.
  4. In a bowl, mix the flour, salt and pepper
  5. Take a zip lock bag and add the flour inside the bag
  6. Add the chicken wings
  7. Rotate and roll the bag till the wings are coated with the flour
  8. Line a baking sheet with aluminium foil.
  9. Remove excess flour
  10. Place the wings on the baking sheet and lightly brush with oil
  11. Bake in a preheated oven at 180°C for 12 minutes on each side.
  12. In the meantime, to make the sauce, heat 1 tbsp oil in a pan
  13. Add minced ginger and garlic
  14. Toss the pan
  15. Add vinegar and brown sugar
  16. Once the sugar dissolves, add Sriracha sauce
  17. Mix well and switch off the flame
  18. Add the chicken wings and toss well to coat the wings evenly.
  19. Serve hot.

Jhinge Aloo Posto (Ridge Gourd and Potatoes with Poppy Seed Paste)

Ingredients

  • 4 tbsp poppy seeds
  • 2 green chillies
  • 4-5 cloves garlic
  • 1/2 tsp nigella seeds
  • Salt and sugar to taste
  • 1 cup peeled and chopped ridge gourd
  • 1 cup peeled and cubed potato
  • 2 tbsp mustard oil

Method –

  1. Soak the poppy seeds for 30 minutes
  2. Make a smooth paste with 1 chilli and garlic
  3. Heat oil in a pan
  4. Add nigella seeds and 1 chilli
  5. Sauté for 30 seconds and add the potatoes
  6. Stir fry for a few minutes without letting the potatoes change colour
  7. Reduce the heat and let the potatoes cook a little and then add the chopped ridge gourd
  8. Add salt and sugar to taste
  9. Cook covered till the potatoes are done
  10. Add the poppy seed paste
  11. Add a little water
  12. Stir to coat the vegetables with the paste
  13. Simmer uncovered till the water dries up and the paste loses the rawness
  14. Drizzle a little mustard oil and switch off the flame

Pesarattu (Green Gram Dosa)

Ingredients

  • 2 cups green gram dal
  • 1/2 cup uncooked rice
  • 5 green chillies, chopped
  • Salt to taste
  • 1/4 tsp asafoetida powder
  • 1 large onion, chopped fine
  • 2 tbsp grated fresh coconut (optional)
  • 1 potato, boiled and mashed (optional)
  • A bunch of coriander leaves, chopped fine
  • Oil for shallow frying

Method –

  1. Soak the green gram dal and rice in water for 45 minutes and grind coarsely along with the green chillies.
  2. Add salt, asafoetida powder, chopped onion, grated coconut, mashed potato and coriander leaves to the batter and mix well to make a batter of thick dropping consistency.
  3. Heat the tawa. Sprinkle with a few drops of water. If it sizzles, the tawa is ready for use.
  4. Smear a little oil on the tawa. When the oil smokes, lower the heat.
  5. Pour a ladle of the batter and spread, as thin as possible.
  6. Make a hole in the centre.
  7. Pour a tsp of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
  8. Flip over carefully and fry till golden and crisp.
  9. Serve hot with coconut chutney.