Kashmiri Dum Aloo

Ingredients

Potatoes – 8 medium sized

Khoya or mava – 250 gm

Cashew nuts chopped – 2 tbl.sp

Green chillies and salt as per taste

Oil for deep frying

For the gravy

Oil – 5 tbl.sp

Sliced onion – 2 medium sized

Tomato – 3

Ginger – 1 inch piece

Garlic – 8

Cinnamon – 1 inch

Black cardamom – 2

Pepper corn – 9

Cloves – 4

 Bay leaves – 2

Kashmiri chilli – 3 whole

Turmeric powder – ½ tsp

Coriander powder – 1 ½ tsp

Garam masala -  1 tsp

Sugar – 2 tsp

 Khoya – 2 tbl.sp

Salt to taste

Method

Blanch tomatoes, peel the skin and grind it to a paste and keep aside. Peel potatoes and deep fry them, till they are half done, but a little crispy from outside. At one end, cut the cap and Scoop the potato from the center. Mix together khoya, green chilies and cashews together and stuff this mixture into the hollow of the scooped potatoes. Put the cap back and hold together with a tooth pick and keep aside.

For the gravy

Heat oil in a pan and fry sliced onions’ till they are brown in color. Remove this onions and grind them with ginger and garlic to make a paste, in the same oil , add whole spices and let splutter. Now put the onions and ginger garlic paste and fry for a while. Now add tomato puree and sauté till oil separates from masala, then you can add turmeric powder, garam masala, coriander powder, salt, sugar and red chilli paste. Mix well and fry for 30 seconds. Add one table spoon of khoya and mix well, then add little hot water to make gravy and cook for five minutes. Remove from fire and keep aside.

To dum the potatoes. Take a deep dish and grease it with ghee or butter. Arrange these stuffed potatoes and pour the gravy in such a way that it cover all the potatoes. Cover the dish with a lid and seal it with chapatti dough. Keep this utensil on hot coal for twenty minutes or on an tadooor. When done, open the lid and garnish with one tablespoon of khoya and coriander leaves. Serve with chapatti or Naan.

Stuffed Chicken Breast

Ingredients
Boneless chicken breast - 4
Morel Mushroom – 8 coarsely chopped
Button mushroom – 8
Chopped basil leaves – 2 tbl.sp
Chopped spring onion – 3 tbl.sp
Lemon juice – 1
Minced garlic – 1 tbl.sp
Olive oil – 3 tbl.sp
Salt and black pepper

Method
Mix together both mushrooms and chopped basil leaves and divide into four equal portions. Make a slit in each chicken breast and fill it up mushroom mixture. Close the slit with tooth picks.
Mix together spring onion, lemon juice, garlic, salt, pepper and olive oil. Keep the chicken in a dish and pour this mixture over the chicken, see that it coats the whole chicken. Marinate for two hours. Barbecue the chicken for 5 to 6 minutes on both the sides’ till they are cooked. Garnish with parsley, ginger and mint leaves.

Vegetable Gravy

Ingredients

Onion – 1 big chopped
Tomato – 1 chopped
Capsicum – 1 chopped
Carrot – 1 boiled and chopped
Peas – 1 tbl.sp boiled
Potato – 1 boiled and chopped
Red chilli powder – 1 tsp
Tandoori powder = ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder -1 tsp
Cumin seed – ¼ tsp
Garam masala – ¼ tsp
Lemon juice – 1 tsp
Oil – 2 tbl.sp
Salt to taste


Make a paste of
Onion – 1
Garlic – 4 flakes
Tomato – 1
Sugar – 1 tsp
Red chillies – 2 whole

Method
Heat oil, add cumin seeds, when it splutter, add chopped onions, and sauté till tender. Add the ground paste, red chilli powder, corriander powder, turmeric powder and tandoori powder.
Fry till oil separates, then add salt, garam masala and half cup water. Simmer for two to three minutes. Then add all the vegetables and mix well. Cook till the gravy thickens. Add lemon juice. Remove from fire and garnish with chopped coriander leaves.

Vegetable Curry-2

Ingredients

Onion -  1 big

Garlic –  2 flakes

 Ginger – 1 inch

Capsicum – 1

 Carrot – 1

Potato – 1

Beans – 8

Cauliflower pieces – 4 to 5

Cloves – 2

Cardamom – 1

Cinnamon – ½ tsp

Khus Khus – 1 tsp

Grated coconut – ½ cup

Oil

Salt and red chilli to taste

 

Method

Cut half of the onion in small pieces and half into big pieces. Boil all the vegetables and keep aside. Take a deep frying pan, add oil and cloves, cardamom, cahewnuts and cinnamon and fry a little, add ginger garlic and big piece of onion, fry a little and then leave it to cool.

Grind this whole mixture with coconut and khus khus and keep it aside.

In the same pan, heat oil and add onions and fry it well. Add boiled vegetables to it and mix well. Add the grinded paste, salt, red chilli powder and little

 Water and cook for few minutes.

Sweet And Sour Chicken

Ingredients

Boneless chicken – 500 gm

Ginger garlic paste – ½ tsp

Corn flour – 1 tbl.sp

Sugar – 2 tbl.sp

Ajino motto – a pinch of

Lime – 2

Chopped onion – 1

Chopped garlic – 2

Salt – 1 tsp

Celery leaves – 2

 

Method

Clean and wash chicken. Make a paste of corn flour, ginger garlic paste and salt and mix with the chicken pieces. Marinate it for half an hour. Mix lemon juice with sugar and keep aside.

Take a frying pan, heat oil; fry these chicken pieces till it turns brown. Remove and keep aside. In the same oil, fry chopped onions, garlic for one minute on a low flame, and then add chicken pieces. Add sweet and sour lemon juice and cook for a minute, then add celery leaves and ajinomoto and remove from fire and serve hot with fried rice.

Pepper Chicken

Ingredients

Chicken – 1 kg

Pepper powder – 3 tbl.sp

Garlic paste -1 tsp

Ginger paste – 1 tsp

Dry coconut – 2 tbl.sp

Garam masala – ½ tsp

Tomatoes – 2

Onions – 2

Chilli powder – 1 tsp

Turmeric powder – a pinch of

Cumin seed – 1 tsp

Butter or ghee

Salt to taste

Method

Clean and wash chicken pieces and apply 2 tbl.sp of peeper powder and salt to It, pierce the chicken pieces with a fork and leave it for marinating for 4 to 6 hours. Heat ghee or butter and fry chicken pieces one by one till it changes it color. Remove from fire and keep aside. Now add onions to the same oil and fry till brown, then add ginger garlic paste, garam masala or whole spices, coriander powder, chilli powder, turmeric powder, cumin powder and fry for one to two minutes. Add tomatoes to it and coconut paste and keep frying. Do not add water. Add the remaining pepper powder and fry for a minute. Then add water and add enough water to make a thick paste. Put the fried chicken pieces into the gravy and cook for few minutes. You can add more water to make it into thin gravy. Garnish with coriander leaves and serve hot with rice or chapatti.

Sarso Ka Saag

Ingredients

Sarson green (Mustard leaves) – 1 bunch

Spinach – 1 bunch

Grated onion – 1

Ginger grated = ½ tsp

Garlic grated – ½ tsp

Green chilies – 3

Grated cheese – 1 tbl.sp

Lemon juice = ½

Ghee – 2 tbl.sp

Oil – 1 tbl.sp

Garam  masala = ½ tsp

Corn flour = 1 tbl.sp

Method

Wash both the green vegetables drain and chop them. Heat oil in a pressure cooker, add both the chopped vegetables, green chillies, stir for a few minute and then add ginger garlic  and salt, add one cup water and pressure cook it till done.

When cool, mash well. Add ghee or butter in a pan; add onion and sauté till brown. Add all the ingredients except cheese. Stir well and cook till oil leaves masala. Garnish with cheese and serve hot.