PANEER LABABDAR

INGREDIENTS FOR THE LABABDAR GRAVY:

1.    250 grams of paneer cut into triangle pieces

2.   1/4 cup cashewnuts /kaju

3.   2 green cardamoms /elaichi

4.   1 Tbs. poppy seeds/khas khas seeds

5.   4 Cloves /laung

6.   8 cloves of garlic

7.   1 inch piece ginger chopped

8.   2 large tomatoes chopped

9.   1 inch piece cinnamon/dal chini

INGREDIENTS FOR THE TEMPERING OF THE GRAVY:

1.    1 onion finely chopped

2.   1 bay leaf/tej patta

3.   1 Tsp. red chilly powder

4.   1/2 Tsp. cumin/jeera powder

5.   1/2 Tsp. coriander/dhania powder

6.   1/2 cup cream

7.   1 Tbs. kauri methi powder crushed with your hands

8.   1 Tbs. butter

9.   1 Tbs. refined oil

    10. 1 Tsp. sugar (or as to taste)

    11. Salt to taste

    12. 1/4 cup finely chopped coriander leaves

    13. A few juliennes of ginger

METHOD TO PREPARE THE GRAVY:

1.    Take 2 cups of water in a wok.

2.   Add the cashewnuts, tomatoes, ginger, garlic, cardamoms, cinnamon stick, poppy seeds and cloves. Boil this mixture on a low flame till the tomatoes are fully mushy.

3.   Let it cool and grind to a very fine paste. See that there are no left over pieces of anything and you get a very smooth puree.(strain if you wish to)

4.   Heat 2 Tsp. oil and butter in a wok. Add the bay leaf and the chopped onions. Fry till pink in colour. Add the tomato mixture, along with the cumin powder, coriander powder, red chilliy powder. Keep stirring till the oil leaves the sides of this masala. Add the green chillies, and 1 of cup water. Add salt and sugar to taste. Add the paneer pieces and let this cook for 3 to 4 minutes. Add the kasuri methi, and mix well.

5.   Switch off the flame and add the cream. Stir well.

6.   Garnish with the coriander leaves and the juliennes of ginger.

Serve hot with rice, rotis or any breads of your choice!!

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ANDHRA CHILLIY CHICKEN

INGREDIENTS:

1.    250 grams chicken (boneless) cut into small pieces(VEGETARIANS SUBSITUTE WITH PANEER)

2.   1 Tbs. ginger paste

3.   1 Tbs. garlic paste

4.   1 Tbs. green chilly paste

5.   1/2 Tsp. turmeric powder (haldi)

6.   1 Tsp. red chilly powder

7.   1 Tsp. pepper powder

8.   1 Tbs. corn flour

    9. Salt to taste

    10. Oil for frying

INGREDIENTS FOR TEMPERING THE CHICKEN:

1.    100 grams of dry roasted peanuts

2.   2 Tbs. white sesame seeds

3.   1/2 Tsp. mustard seeds/rai

4.   8 to 10 green chillies split

5.   Juice of half a lemon

6.   A few curry leaves

7.   1 Tbs.oil

METHOD:

1.    Take the chicken in a bowl. Add the ginger garlic paste, turmeric powder, red chilliy powder, corn flour, pepper powder and salt to season. Mix well and let this chicken marinate for 1 hour.

2.   Heat oil in a wok. Fry each piece of the chicken till golden in colour. Do not let it crisp up too much,or the moistness of the chicken will go.Strain excess oil on a kitchen paper towel. Keep aside.

METHOD FOR TEMPERING THE CHICKEN:

1.    Dry roast the peanuts and remove the outer covering. Crush slightly with a rolling pin.

2.   Heat 1 Tbs. oil in a wok. Add the mustard seeds, sesame seeds and let it splutter. Add the green chillies and curry leaves. Stir fry for 2 minutes. Add the fried chicken to this tempering. Add the roasted peanuts and mix well.Switch off the flame and add the juice of half a lemon.

         Serve Hot!!

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MAGGI CROQUETTES WITH SPICY CHILLY GARLIC DIP

 INGREDIENTS FOR THE MAGGI CROQUETTES:

1.    1 packet Masala Maggi

2.   1 small onion finely chopped

3.   2 green chillies finely chopped

4.   1 small tomato finely chopped

5.   2 Tbs. fresh corn

6.   1 Tsp. dark soy sauce

7.   1 Tsp. green chilly sauce

8.   1 inch pieces of mozzarella cheese

9.   2 Tbs. corn flour

    10. 1 Tbs. refined flour

    11. Bread crumbs to coat the croquettes

    12. 1 Tsp. red paprika powder

    12. Refined oil to shallow fry

INGREDIENTS FOR CHILLY GARLIC DIP:

1.    10 cloves of finely chopped garlic

2.   15 dry red chillies soaked in white vinegar

3.   1 Tsp. oil/sesame oil

4.   2 Tbs. ketchup

5.   1 Tbs. sugar (or more according to taste)

6.   2 Tbs. honey

METHOD TO MAKE THE MAGGI:

1.    Heat 1 Tsp. of oil in a wok. Add the onions, tomatoes and green chillies. Stir fry for a few minutes. Add the corn too. Add 1 cup of water, add the Maggi seasoning and the noodles. Add soy sauce and chilly sauce. Mix well and let it simmer till the noodles are completely dry.

2.   Keep aside to cool.

3.   Cut 1 inch length wise sticks of mozzarella cheese.

4.   To the cooled down Maggi, add the corn flour and refined flour. Mix well.

5.   Heat oil in a frying pan.

6.   Take some of the Maggi mixture in your hand. Place one mozzarella stick inside it. Roll with your hands to form a croquette.

7.   Add 1 Tsp. red paprika powder to the bread crumbs and mix well.

8.   Roll the croquettes in these bread crumbs.

9.   Shallow fry the croquettes in hot oil, till it turns golden brown in colour.

Serve hot with the chilly garlic dip.

METHOD FOR MAKING THE DIP:

1.    Soak 15 dry red chillies in vinegar for 30 minutes, drain and keep aside. Finely chop the garlic. In a blender, put the red chillies. Add some of the vinegar and grind to get a coarse paste.

2.   In a pan, heat 1 Tsp. of oil. Add the garlic and stir fry for 2 minutes. Then add this red chilly paste, tomato ketchup, sugar and salt to taste. Let it took till the sauce thickens.

3.   Remove from heat, add the honey and mix well. You can use this dip with anything you wish to serve with.

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SINDHI KADHI

INGREDIENTS FOR THE KADHI:

1.    2 Tbs. gram flour/besan

2.   3 Tbs. refined oil

3.   1/2 Tsp. fenugreek seeds/methi

4.   1/2 Tsp. turmeric/haldi

5.   1 Tsp. red chilly powder

6.   3 Tbs. tamarind pulp/imli

7.   1 Tbs. jaggery/gur

8.   2 cups of mixed vegetables (brinjal, potatoes, lady fingers, drumsticks, cauliflower, pumpkin, cluster beans, French beans, or any other seasonal vegetables)

9.   Salt to taste

INGREDIENTS FOR THE TEMPERING:

1.    1 & 1/2 Tsp. asafoetida /hing

2.   A few curry leaves

3.   5 to 6 dry red chillies

4.   1 Tsp. mustard seeds/rai

5.   1 Tbs. ghee

METHOD:

1.    Soak the tamarind in water.

2.   Heat 2 Tbs. oil in a wok. Fry all the vegetables till it is half cooked. Remove from the wok, and spread it on a kitchen paper towel.

3.   Heat 1 Tsp. of oil in a wok. Add the fenugreek/methi seeds, 2 Tbs. of besan/gram flour, 1 Tsp. of red chilly powder, turmeric/haldi powder and stir fry for 2 to 3 minutes or till its turns golden brown in colour. Add at least 3 to 4 cups of water, stirring continuously so that there are no lumps. Let this simmer for 5 minutes. Add the tamarind pulp, gur/jaggery and salt to taste. Let it boil for a few minutes. Taste to check the balance between sweet and sour.

4.   Add all the vegetables, and let it cook till all the vegetables are fully cooked.

5.   In a small frying pan, heat ghee. Add the hing, mustard seeds/rai, dry red chillies, curry leaves and 1 Tsp. of red chilly powder. Add this tempering to the kadhi. The consistency should be that of a normal kadhi,not too thick and not too thin.

6.   Serve hot with rice.

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BAKED EGGS WITH CHEESY CORN TOAST:

INGREDIENTS FOR THE EGGS:

1.    3 eggs

2.   1 medium sized onion thinly sliced in round circles and separated

3.   1/2 capsicum thinly sliced in circles

4.   1 tomato thinly sliced in circles

5.   1 potato boiled and thinly sliced in circles

6.   1 Tbs. flour/maida

7. 1 Tbs. schezwan chilly paste (CHINGS/OR YOU CAN MAKE FRESH WITH DRIED RED CHILLIES AND GARLIC)

8.   1 Tbs. butter

9.   1 Tsp. baking powder

    10. 1/2 cup grated cheese

    11. Salt and pepper to taste

METHOD:

1.    Pre heat the oven on 250 degrees centigrade.

2.   Beat the eggs well, add the schezwan paste,maida/flour,salt and pepper to taste.

3.   Heat a frying pan, heat 1 Tbs. of butter. Add the sliced onions, capsicum, tomatoes and potatoes.

4.   Add salt and pepper to taste. Stir fry for 2 minutes and remove from heat.

5.   Grease a baking dish with butter. Arrange all the stir fried vegetables. Pour the egg mixture and sprinkle cheese over it.

6.   Bake in the oven on a temperature of 200 degrees centigrade. Let it cook till the eggs are firmly set and the cheese is fully melted.

7.   Serve hot!!

NOTE: If you do not wish to bake, then cook this in a normal frying pan on a gas stove. When one side is done, cover with a plate and flip the eggs on a plate. Then gently slide back the uncooked side back in the frying pan, and cook on the other side. Cook on slow flame so that the eggs set well.)

INGREDIENTS FOR CHEESY CORN TOAST:

1.    Bread slices

2.   2 Tbs. flour/maida

3.   1 cup milk

4.   1 Tsp. garlic paste

5.   1 cup fresh or frozen corn

6.   2 Tbs. butter

7.   1/2 cup grated mozzarella cheese

8.   1 Tsp. red chilly flakes

9.   Salt and pepper to taste

METHOD:

1.    Pre heat the oven degrees to 250 centigrade.

2.   Blitz the corn in a mixer adding little milk till you get a thick puree. Do not make a fine paste, just a blitz or two.

3.   Heat butter in a pan. Add the maida/flour and 1 Tsp. of garlic paste. Fry till it changes colour and quickly add milk. Keep stirring so that no lumps are formed. Add the corn puree, salt and pepper to taste. Mix well and remove from heat.

4.   Spread this mixture generously on bread slices, top with the mozzarella cheese. Sprinkle little chilly flakes on each toast and grill in an oven, on a temperature of 180 to 200 degrees centigrade till you see the cheese fully melted.

5.   Serve hot with the eggs or you can just have it as it is!!

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BENGALI KICHIDI WITH BOONDI

INGREDIENTS FOR THE KICHIDI:

1.    500 grams govind bhog rice/any small grained rice

2.   250 grams yellow moong dal

3.   2 inch piece ginger grated

4.   2 tomatoes chopped

5.   5 green chillies slit

6.   2 cups of mixed vegetables cut into medium sized pieces (potatoes,pumkin.brinjal.cabbage,bottle gourd,cauliflower,or any other seasonal  vegetables of your choice)

7.   1 Tsp. turmeric powder/haldi powder

8.   2 Tsp. red chilly powder/lal mirch powder

9.   1 Tsp. asafoetida/hing

    10. 1 inch cinnamon/dalchini

    11. 2 green cardamom/ elaichi

    12. 3 Cloves /Laung

    13. 1 Bay leaf/tej patta

    14. 1 Tsp. cumin seeds/jeera

    15. 4 to 5 dried red chillies

    16. 2 Tbs. ghee

    17. 1 Tbs. mustard oil

    18. 1 Tsp. sugar or as required

    19. Salt to taste

INSTRUCTIONS:

1.    Wash and soak rice for an hour. Strain the water and keep aside.

2.   Wash and soak the yellow moong dal for 30 minutes. Drain and keep aside.

3.   In a pan slow roast the moong dal till it turns light golden and you can get the aroma of the roasted dal.

4.   Keep aside.

5.   Heat ghee and oil in a wok.

6.   Add hing and all the whole spices till they crackle and give a fragrant aroma.

7.   Add the tomatoes, green chillies and ginger. Saute well for 5 to 6 minutes. Add the haldi and red chilly powder.

8.   Add all the chopped vegetables. Mix well and fry for a few minutes. Cover for sometime and let the vegetables cook.

9.   Add the rice and sauté for 2 to 3 minutes.

    10. Add the moong dal and stir well.

    11. Add at least 6 cups of water. Add salt and sugar according to your                   taste.

    12. Cover and simmer on low flame, till the rice and dal is fully cooked.

    13. Serve hot with papad, pickles or baigan bhaja.

INGREDIENTS FOR THE BOONDI:

1.    1 & 1/2 cups of gram flour (besan)

2.   3 cups of sugar

3.   1 1/2 cup water

4.   A few drops of yellow golden colour

5.   2 cup oil to fry

METHOD:

1.    Combine the sugar and 2 cups of water in pan, mix well and cook on a high flame for about 5-7 minutes or till the sugar syrup is of 1 thread consistency. Once sugar is dissolved completely and the syrup becomes a little sticky, put off the flame and keep aside.

2.   Sieve gram flour in a vessel and occasionally add water to it. Add a few drops of golden yellow food colour. Make sure that the batter doesn't get too thin and no lumps are formed. Now heat oil in a wok over medium flame, hold a perforated spoon (a ladel that has fairly large holes in it) a little above the hot oil and pour some gram flour batter on the spoon. Allow small droplets to fall in the oil by tapping the edge of the spoon lightly.

3.   Stir and deep fry the boondis in the oil gently and fry till crisp but not brown. Take out the boondi on paper towel to drain off the excess oil. Now put the boondi in the sugar syrup and let it soak in the syrup.

4.   Allow to cool completely and loosen the boondi stirring gently.

5.   Boondi can be eaten fresh, or can be stored in an airtight container to serve later.

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