Healthy Sooji Halwa

Recipe Type: Indian Desert

Time : 20mins

Excellent supplement for all

Ingredients:

Sooji - 1 cup

Ghee (Clarified butter) - 1 1/2 cup

Sugar -1 cup

Almond - coarsely ground - 2tbsp

Saffron - a pinch

Cardamom - 4

Cinnamon - 2pcs

Egg - 1large

Milk - 2cups

Method:

Heat ghee in a wok add cardamom & cinnamon once it leaves fragrance add sooji and roast on low flame do not burn it, it should retain its off white colour. Add strands of saffron and egg beaten with little milk (this is a crucial stage the egg will crumble so one must keep stirring vigorously after adding this).Once the egg is well blended with the sooji add sugar & milk slowly and keep stirring avoid lump formation.Add almond powder & mix well.Garnish with chopped dry fruits. Serve hot. 

Bhuna Gosht

Recipe Type: Main Course
Time: 20 mins
Bombay Tadka goes well with any bread or chapati

Ingredients:

Boneless Mutton - 250 gms
Ginger paste - 1 tsp
Garlic paste - 1tsp
Green chillies - 6 finely chopped
Tomato - 1 big finely chopped
Onions - 3 finely cubed
Cumin seeds - 1/2 tsp
Redchilly powder - 1/2 tsp or as per taste
Zeera powder (Cumin - 1/2 tsp
Corriander powder - 1tsp
Garam masala powder - 1/2 tsp
Coriander leaves for garnishing
Oil - 2tbsp
Salt - to taste

Method:

Par boil the meat with salt and cook till water is absorbed.Heat oil on a tava (iron pan) add cumin seeds, green chillies,onion and fry until onion is translucent Add ginger garlic and fry until raw smell is gone add tomatoes cook well. Add all the masalas and fry well now add the mutton and fry till it leaves oil. Garnish it with coriander leaves. Serve hot with a dash of lime juice & bread of your choice.

Doodhi Ki Kheer

Recipe Type: Desert
Time : 45 mins
A part of Hyderabadi cusine

Ingredients:

Doodhi - 250 gms (seedless & grated)
Milk - 1ltr
Sabudana (Sago) - 25gms (soaked just as one does for sabudana khichdi)
Sugar - 150 gms (as per taste)
Condensed milk - 100 gms
Vanilla essence - a few drops
Synthetic green food colour - a pinch (optional)
Chopped dry fruit - for garnishing.

Method:

Boil the milk and keep stiring it on low flame add the sabudana cook till half done then add the doodhi cook until both doodhi & sabudana are correctly cooked make sure you don't make it too soggy. Add sugar & condensed milk cook till the sugar is well dissolved and the milk gets thickened a bit. Let it cool add vanilla essence and food colour at this point. Chill it in the refrigerator. Garnish with nuts and serve.I have not added the food colour in this kheer that can be seen in the image.

Note: This recipe will be a flop if left unattended and ingredients to be added at the right time as mentioned. Also do not make it too thick as when it it kept for chilling it will further thicken so keep the consistency in mind. A little tricky but worth the efforts...

Mouth Melting Kebabs

Recipe Type: Starter
Time: 30mins
Goes well with Moghlai Cuisine

Ingredients:

Mince mutton - 500 gms
Bread Slices - 2
Lemon Juice - (extract of 2 lemons)
Raw papaya paste - 1 tsp
Red Chilly powder - 1/2 tbsp
Besan (Gram Flour) - 2 tbsp
Malai (cream) - 1tbsp
Shaan Seek kebab masala - 2 tsp
Salt to taste
Oil for frying
For tossing ( finely chopped coriander,greenchillies,ginger & roughly ground black pepper - optional)

Method:

Mix all of the above ingredients (bread slices dry grind it in the mixer and then add) except for tossing & lemon juice. Let it marinate for about 20mins.
Make oblonged shaped kebabs & fry in hot oil. Remove them on a kitchen towel. Take a bowl add the kebabs ingredients for tossing & lemon juice toss and serve hot with any chutney of your choice. I prefer green mint chutney and slices of onion & mint. In this image I have not tossed the kebabs.

Aloo Rassa & Poori

Reciepe Type: Breakfast

Time: 10 mins

Meal by itself

FOR ALOO                                           

Ingredients:

Potatoes - 600 gms

Green Chillies - 3

Ginger - 1inch

Redchilly powder - 1tsp

Turmeric powder -1/2 tsp

Hing (asafoetida)- 1/4 tsp 

Amchur (dry mango) powder - 1 tsp

Corriander leaves 

Salt - to taste

Oil -2 tbsp

Panch poran - (Kalonji (onion seeds), saunf (fennel seeds),zeera (cummin seeds,rai (mustard seeds),white til (Sesame seeds) - a pinch each

Method:

Biol potatoes and keep a side. Heat oil splutter panch poran,hing, green chillies and ginger finely chopped saute for about half a min and switch off the gas while its hot add redchilly powder,, turmeric powder, amchur powder and salt. Add roughly mashed potatoes mix add little water to make gravy. Garnish with corriander leaves.

FOR POORIS

Ingredients: 

Maida (refined flour) - 3 cups

Cream (malai) - 1/2 cup

Salt - to taste

semolina (rawa) - 2 tsp

Ghee - 1 tbsp

Water - for kneading 

Oil - for frying

Method:

Add all the ingredients knead. Let it rest for 20 mins. Make pooris & fry until crisp and golden brown. Remove on the kitchen towel. Serve hot with your piping hot aloo rassa enjoy

Today's Recipe - Chatpati Murgh

Recipe Type: Starter
Time: 20 mins
Goes well with Indian cuisine

Ingredients:

Chicken - 500 gms
Ginger paste - 2 tsp
Garlic paste - 1 1/2 tsp
Tumeric powder - 1tsp
Redchilly powder - 2 tsp (as per taste)
Salt - to taste
Everest tandoori masala - 1 tbsp
Kasuri Methi (dry fenugreek) - 2 tsp
Chaat masala - 1 tsp
Dry Red Chillies (Whole) - 3 pcs
Oil - 2 tbsp

Method:

Marinate the chicken with ginger-garlic paste,salt,tumeric & redchilly powder for 10mins. In a wok add the marinated chicken (make sure chicken pieces are medium in size) and cook on a low flame until the water is absorbed. Add oil and rest of the ingredients (everest tandoori masala,chaat masala,kasuri methi and whole redchillies) fry for about a min close a lid and simmer for three - five mins until chicken is tender and is well coated with the masala. Garnish it with corriander leaves...enjoy it hot ummmm.