Tomato Soup

Ingredients:

• 1/2 kg tomato chopped
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tsp butter
• 2 glasses of water
• 2 tsp cornflour
• 1/2 cup milk
• salt and pepper to taste

For garnish:

• Fresh cream and croutons

Preparation:

Add water to the tomatoes in pressure cooker and cook for about 6-7 minutes. When they are done, sieve the soup. Melt butter in a pan, fry garlic, ginger paste. Add tomato soup. When it starts boiling, add ccornflour mixed in 1/2 cup milk, salt and pepper. Garnish with cream and croutons.

To make croutons:
Cube bread slices and brown on meal rack in OTG. Alternatively, you may fry them in oil till they are brown in colour.

Source:WomensEra

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Kamal Kakri (Lotus Stem) Kofta Curry

Ingredients:

• 150 gm kamal kakri (bhen)
• 20gm gram flour (besan)
• 1 green chilli choppped
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala
• oil for frying
• salt to taste

For the gravy:

• 2 onions
• 3-4 toomatoes
• 1" piece of ginger
• 3-4 flakes of garlic
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 2 tbsp curd
• salt to taste

For garnishing:

• 1/2 tsp garam masala
• some coriander leaves

Preparation:

Scrape, wash and grate the kamal kakri. Add masalas, green chilli and besan to it. Mix well.

Make balls and deep fry in oil till they are golden brown. When all is done, keep aside.

For the gravy:
Grind the onion, ginger and garlic to a fine paste. Blanch tomatoes and make a puree.

Heat oil in a pan and fry the paste to golden brown. Add salt , red chilli powder, turmeric powder, tomato puree, beaten curd and liitle hot water. Cook till gravy is done.

Finally add fried Koftas to the gravy. Simmer over a low flame for 2-3 minutes. Serve hot sprinkled with garam masala and coriander leaves.

Source:WomensEra

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Labhi Kabab

Ingredients:

• 500gm minced mutton
• 10g mutton fat
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 5g shahi jeera
• 500g yoghurt
• 500ml water
• 3 big green cardamom
• 3 small pieces of cinnamon
• 1 tsp dry ginger powder
• 1 tsp dry mint powder
• 100g onion, finely chopped and fried till golden brown
• salt to taste
• 5 sprigs fresh mint leaves, finely chopped
• 5 sprigs fresh coriander leaves finely chopped

Preparation:

Mix the minced mutton with the mutton fat, 1/2 tsp turmeric, 1/2 tsp chilli powder, the shahi jeera and a pinch of salt

Make 16 small boat shaped dumpings and set aside.

Ina a pan, heat the yoghurt and water . Add the green cardamoms, cinamons, 1/2 tsp turmeric, 1.2 tsp chilli powder, dry ginger and mint powders, fried onions and salt to taste. Keep stirring to prevent the yoghurt from curdling.
When the mixture comes to a boil, add the boat shaped dumplings.

Cover the pan and cook on low heat for about 25 minutes.Garnish with fresh coriander and mint leaves.Serve hot.

Source:Femina

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Dalcha

Ingredients:

280 gms chicken breast (deboned and julliened)
100gm channa dal
100gm toor dal
30gms tamarind pulp
2 gms turmeric powder
6 green chillies funely chopped
10gm coriander leaves chopped
120 gm onion finely chopped
2 sprigs curry leaves
20 ml oil
6 no.s of cloves
6 nos green cardamom
4" stick cinnamon
5gms red chilli powder
10gm garlic paste
12 gm ginger paste
2 medium sized tomatoes(blanched, skinned and chopped)
Salt for taste

For Seasoning:
4 dry red chillies
3 cloves garlic
4gms cumin seeds
2 gms mustard seed
3gm garam masala powder

For the stock:
5gm yellow chilli powder
2" stick cinnamon
3gms small cardamom
2gms cloves
2 nos bayleaves
10gm crushed ginger
4 cloves crushed garlic
10gm onion
salt to taste

Preparation:

To prepare stock:
Simmer the chicken carcass with dry spices, onion, ginger and garlic in 2 litres of water for an hour. Strain the stock and discard the chicken

To prepare the dals:
Soak the dals seperately for 3 hours. Pressure cook in 750 ml water along with salt, turmeric powder, half the green chillies, coriander and curry leaves till tender. Remove and make into a creamy paste in a blender.

To prepare dalcha:
Heat oil in a non stick kadai, add all the dry whole spices. When they begin to crackle add the onions,garlic, ginger pastes. Stir fry, then add the rest of the green chillies and red chilli powder. Sprinkle a little water and saute till the masala turns golden brown.

Add the chicken,saute over medium heat for 3 minutes. Stir in the tomatoes, dal paste and stock. Cover and cook over medium heat till the chicken is tender.

Add the tamarind pulp and the remaining curry leaves. Cook for 4 minutes.

Season with dry roasted red chillies, cumin seeds, mustard seeds and cloves and sprinkle garam masala powder on top.Bring to final boil and serve hot with roti or rice.

Source:Femina

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Lamb Chop Malani

Ingredients:

• 800gm lamb chops (24 pieces)
• salt to taste
• 1 tbsp ginger-garlic paste
• 2 tbsp vinegar or lemon juice
• 1/2 tsp red chilli paste
• 1 tsp raw papaya paste
• 2 tbsp oil

For Sauce:

• 1 tsp garlic chopped
• 1 tbsp soya sauce
• 3 tbsp fresh tomato puree
• 1 tbsp coriander leaves chopped

Preparation:

Clean lamb chops and pat with the back of the knife. Rub with salt and leave aside for 10 minutes. Then squeeze out the moisture.

Rub in the rest of the ingredients and leave overnight.

On a hot plate or grill, grill the lamb chops till they are tender and cooked.

In a pan take 1 tbsp oil. Add garlic and cook till garlic becomes transparent but not brown and add soya sauce and tomato puree.

Coat the lamb chops with this sauce and serve hot. garnish with chopped coriander leaves

Source:WomensEra

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Gobi Mussalam

Ingredients:

• 1 cauliflower
• 250gm onion chopped
• 200gm tomatoes
• 200gm yogurt
• 1tbsp ginger-garlic paste
• 10gm red chilli powder
• 1 tbsp mustard seed
• 1/2 tbsp kalaunji
• 5gm raisins
• 5gm almond without skin
• 5gm cashew nuts halved
• 10gm coriander leaves chopped
• 200gm oil
• 5gm green cardamom and maize powder(makai)
• 50 gm fresh cream

Preparation:

Break the stalk of cauliflower from centre carefully. cauliflower should not fall apart.

Heat oil in a pan. Add mustard and kalaunji. Add onion, ginger, garlic, turmeric, red chilli powder and salt. Saute for 15 minutes. Add chopped tomatoes and whipped curd. Cook till thick consistency is achieved.

Blanch cauliflower in salted water. Drain out the cauliflower.

Place the cauliflower in the gravy. Cover it with a lid and cook it over low heat for 2 minutes. Sprinkle cardamom and maize powder. Add cream and mix.

Take out the cauliflower in a serving dish. Top it up with fried cashew nut, almond and raisins. Add chopped coriander and serve

Source:WomensEra

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Lazeez Mango Shrikhand

Ingredients:

• 5 Alphonso Mangoes fully ripe
• 1 kg fresh milk yogurt
• 1 tbsp kewra water
• 1/2 tsp green cardamon powder
• sugar to taste

Preparation:

Place the yogurt in a muslin cloth and hang for at least one hour.

Peel the mangoes and mash into pulp

In a bowl, strain the curd from muslin cloth, mix mango pulp, sugar, cardamom and kewra water. Mix well and place this into small serving bowls and keep it in refrigerator.

Serve chilled , garnished with mango slices

Source:WomensEra

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Salmon Tikka

Ingredients:

• 2 kg fresh salmon cubes
• 10gm caraway seeds
• 5gm turmeric powder
• 20gm ginger-garlic paste
• 10gm pepper powder
• 1/2 kg yoghurt
• 30gm oil
• 100gm lime juice
• salt to taste

Preparation:

Mix salmon cubes with ginger garlic paste, salt, turmeric powder and white pepper.

Squeeze some lemon juice and sprinkle some caraway seeds on salmon cubes. Leave it aside for 20 -25 minutes

Take thick yogurt in a steel bowl and heat thoroughly. Mix some oil in it.

Pour the yogurt on fish and mix gently as salmon is very delicate fish. Leave for 2 hours.

carefully thread the fish (around 7-8 pieces on each skewer) and cook over the glowing coals, turning once or twice

Serve hot with tomato-garlic chutney

Source:WomensEra

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Chicken Bijarani

Ingredients:

• 800gm boneless chicken (leg only)
• 1/2 tsp salt
• 1 tsp ginger-garlic paste
• 1/2 tsp red chilli paste

For Sauce:

• 1 tsp brown onion paste
• 2 tbsp tomato puree
• 10 crushed pepper corns
• 1/2 cup chicken stock
• 1/2 tsp butter
• 1/2 tsp coriander powder
• 1 tsp coriander leaves chopped
• 1 tsp chillies chopped

Preparation:

Rub pieces of chicken with salt and ginger-garlic paste and red chilli paste and leave aside for 60 minutes.

Grill the pieces of chicken on a grill in medium temperature till they are light brown and cooked

To prepare gravy:
Melt the butter in a pan, add crushed pepper corns and fry for a minute. Add brown onion paste and tomato puree and coriander powder and cook till oil separates. Now add chicken stock and grilled pieces of chicken and simmer till sauce starts sticking to the chicken pieces

Serve garnished with chopped green chillies and coriander leaves

Source:WomensEra

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Prawn Ballaoucha

Ingredients:

• 800gm prawns

For paste:

• 50gm red chilli whole seedless
• 25gm cloves
• 20gm jeera
• 15gm mustard seeds
• 25gm ginger
• 20gm garlic
• 20gm onion chopped
• 50ml vinegar

For gravy:

• 25ml oil
• 10gm garlic finely chopped
• 100gm tomato puree
• salt to taste
• onion chopped
• 5gm coriander leaves chopped

Preparation:

Clean and wash the prawns and keep aside. Make a paste of the above mentioned ingredients 2-9 in a mixie/grinder. Marinate the prawns with this mixture and keep it for 2 hours at room temperature.

Heat a pan , add oil and garlic and also add onions and cook for 2 minutes. Add the prawns and cook further for 10 minutes.

When the prawns are 3/4 cooked, add tomato puree and salt and cook further for 5 minutes.

Serve hot garnished with chopped coriander leaves.

Source:WomensEra

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