What we need:
Prawn
Onions
Tomato (in double amounts of onions)
Ginger garlic paste
Cardamom
Clove
Yogurt
Butter
Lime juice
Kasuri Methi
Salt
Turmeric powder
Kashmiri laal mirch powder
How we make it:
Marinade the prawn with salt, turmeric powder and lime juice. Now peel off the skin of half amount of the tomatoes, and make a smooth paste of it and keep aside. Then heat a pan and add butter into it. Add chopped onions and cook for sometime, then add the remaining tomatoes and cook. Next add ginger garlic paste and salt and fry for some time. Then put off the gas and let it cool down. After that make a smooth paste out of it. In the next step, add butter in pan and shallow fry the prawns. Then in the remaining butter, add some sunflower oil or butter, whatever you like and when it heated properly, add clove and cardamom. When the aroma starts coming out, add the tomato paste and cook properly. When the raw smell goes off, add the cooked onion - tomato paste and cook until oil starts separating. Then add whisked yogurt and cook for some time. Next add little water, just the amount you want as gravy. When gravy starts boiling, sprinkle garam masala powder and kasuri methi. The dish is ready to serve.
What we need:
Brinjal (preferably long shaped)
Onion (both finely chopped and paste)
Tomato paste
Green chilli
Ginger garlic paste
Coriander powder
Cumin powder
Red chilli powder
Yogurt
Cashew or almond paste
Turmeric powder
Salt
Sugar
Oil
How we make it:
At first, cut the brinjals lengthwise (keep the stalk intact). Now make a paste of coriander powder, red chill powder, salt and turmeric powder along with musterd oil and marinade the brinjals with the paste for around ten minutes. Pour oil in a pan(it is preferred that you use a little more oil than required) and fry the sliced onions golden brown. Now take out one - fourth of the fried onion from the pan and keep it aside. Now add tomato paste in the pan and cook properly. When the raw smell of tomato goes away, add ginger - garlic paste and mix it. The the aroma starts to come out, add coriander powder, cumin powder, red chili powder, salt and turmeric powder in the pan and cook them until oil starts to separate from the spices. Now add marinated brinjals and mix it with the spices and cover the pan with lid, low down the flame and cook it for some time. After few minutes, remove the lid and change the side of the brinjals and again mix that side with the spices thoroughly. Repeat the step until the brinjals are almost cooked. Now pour a little water and cover the pan for few minutes. Now when the brinjals are perfectly cooked, add cashew/ almond paste (whichever you like) and mix it will with the gravy and cook until the paste starts leaving oil in the corner of the pan. Now low down the heat and add whisked yogurt and mix it thoroughly with the gravy. After that, add a little sugar cook for sometime more. Now your dish is ready to serve.
What we need:
Chickpea flour
Yogurt
Chopped onion
Chopped green chillis
Ginger paste
Coriander powder
Red chilli powder
Turmeric powder
Fenugreek seeds
Mustard seeds
Curry leaves
Asafoetida
Salt
Soyabean oil
Ghee
How we make it:
To make pakora:
Take Chickpea flour in a bowl, add chopped onion and green chillis, ghee, salt and turmeric powder. Mix all the ingredients properly then pour water and make a smooth batter. Now keep it in rest for around ten minutes. After that, heat oil in a kadai and make the pakoras. Fry them till they turn to golden brown. Separate them from the oil and keep them aside.
To make kadhi:
Whisk chickpea flour and water in blender. Then add yogurt into it and blend them altogether. Next add salt and pour water into the blender. Now in the remaining oil, put fenugreek and mustard seeds in the kadai. When the seeds started to fry, add curry leaves. Now make a smooth paste with ginger paste, salt turmeric powder, coriander powder, red chilli powder and pour it into the kadai and cook properly. Add pinch of asafoetida and cook well. When oil starts to separate from the spices, low down the flame and pour the mixture from the blender. Keep stirring until the gravy comes to boil. Now add the pakoras into the gravy,cook for five minutes more. Serve with rice.
What we need:
Chicken
Onions
Lime juice
Ginger garlic paste
Cashew nuts
Yogurt
Green chilli
Black pepper
Green Cardamom
Cinnamon stick
Cloves
Star anise
Coriander powder
Cumin powder (half of coriander powder in quantity)
Chilli powder
Kashmiri chilli powder
Turmeric powder
Garam masala powder
Rose water
Salt
Ghee
How we make it:
At first, soak the cashew nuts in water for sometime. Wash the chicken and marinade it with salt and lime juice and refrigerate it for half an hour. In the mintime, slice onions and fry them golden brown. Now make a smooth paste of the fried onion and soaked cashews. Then make a smooth paste of all the powdered spices (except garam masala) and salt with water. And whisk the yogurt with a little bit of sugar and salt and keep aside. Next take a kadai, heat ghee in it. Add the whole spices into the kadai. Next add the ginger and garlic paste and cook it until the aroma starts coming out. Now add a spice paste in the ghee and stir well.in low flame. When the spices are nearly cooked, add the whisked yogurt in the kadai and mix it with the spices. Now cook the whole thing for some time then add the onions and cashew paste into it and stir. Now when all the spices are done, put the chicken pieces into it and mix them with spices properly and cook until the chicken whitens. Now pour some water and cover it with a lid and carry on stirring in short intervals. When it chicken becomes tender and oil starts appearing around the corner of the kadai, it indicates your dish is ready. Now add the garam masala powder and rose water, mix them well and cover with the lid and rest it for sometime. Now the dish is ready to serve.
What we need:
Green peas
Potato
Onion (fine chopped)
Tomato (paste)
Ginger paste
Green chilli
Cumin seeds
Coriander powder
Asafoetida powder
Turmeric powder
Salt
Oil
How we make it:
At first, put the green peas in the grinder and make it a semi-smooth paste. Now, heat the oil in a pan. Then cut the potatoes in medium pieces and fry them light brown and separate it in a bowl. Now add cumin seeds in the rest of the oil. Once the seeds start to crackle, add asafoetida powder and chopped onions in the pan. Fry them properly and add the tomato paste when the onions become golden. Cook the tomato paste until its raw smell goes away. Then add ginger paste along with the powdered spices and salt. Cook the spices in low flame until oil starts to separate. Next add chopped green chilli and the peas paste. Mix it with the spices well. Now pour some water and cover the pan. When the paste starts boiling, add the fried potatoes into it and low down the flame. The potatoes need to be soft and peas paste has to turn into a thick gravy. At the end sprinkle some garam masala powder and turn off the flame. The dish is ready to serve.
Jeera Brown Rice:
What we need:
Brown rice
Cumin seeds
Cardamom
Cinnamon stick
Cloves
Cashew nuts
Bay leaf
Curry leaves
Coriander leaves
Roasted cumin powder
Salt
Ghee
How we make it:
At first, soak rice in water for around half an hour, then boil it till it becomes tender. Now strain the water and keep the boiled rice separately. Now heat a pan and pour ghee into it. Add cumin seeds, whole garam masalas along with the bay leaf in the ghee. Then add the curry leaves and cashew nuts and fry them a little. Now put off the gas, pour the whole mixture into the rice. Add salt, finely chopped coriander leaves and roasted cumin powder and mix the whole thing with rice properly. Now it's ready to serve.
Soya chunks dry roast:
What we need:
Soya chunks
Ginger garlic paste
Curry leaves
Onion
Tomato
Green chilli
Coriander powder
Kashmiri red chilli powder
Black pepper powder
Garam masala powder
Turmeric powder
Salt
How we make it:
Boil water with half spoon of salt in a bowl. Add the soya chunks in the bowl. After sometime, when the soya chunks become fluffy, take it out of water and squeeze the water from it and fry them brown. Now heat oil in a pan and add chopped onions in the pan. Stir and add curry leaves then fry them well. Next add ginger garlic paste and cook until the aroma starts come out Next add chopped tomato and cook the whole thing well After that, add all the powder along with salt and cook them until oil starts separating from the mixture. Now add soya chunks and mix them with the masala well. Cover the pan just for sometime and then put off the gas. The dish is ready to serve.
What we need:
Chicken mince
Onion
Tomato
Ginger garlic paste
Green chilli
Cumin powder
Coriander powder
Red chilli powder
Garam masala powder
Coriander leaves
Mint leaves
Yogurt
Turmeric powder
Cinnamon stick
Cardamom
Cloves
Bay leaf
Salt
Oil
How we make it:
Roughly chop onions, green chillis, mint leaves and coriander leaves altogether. Now mix these with chicken mince along with coriander powder, red chill powder ginger garlic paste and salt. Next, take the whole mixture into grinder and make a paste of it. Make small balls out of the paste. Next heat up a pan with oil and fry the chicken balls till it turns golden brown. Now take out the excess oil and leave around two spoon of oil in a pan. Now add bay leaf, cinnamon, cardamom and cloves into the hot pan. Pour onion paste and cook it until it turns translucent. Next add ginger garlic paste and cook. When the aroma of the paste starts to come out then add tomato paste and cook again. Next add all the powdered spices into it and cook properly. When oil starts to come out, turn of the flame and add whisked curd into the pan. Mix all the things altogether and turn on the flame. Now pour water into the pan and bring it to boil. Then add the fried chicken balls into the pan, and give it a good boil in low flame. At last, sprinkle chopped coriander leaves and serve hot.
