Alu Palak

Alu Palak!!

A feedback to atul sir for this awesome recipe....i was bored of having palak paneer ...

Only change i made was adding lemon juice at the end,this is done so that the IRON in spinach gets absorbed better in our body.

Ingredients:

250 Grams Potatoes.
250 Grams Palak - Chop in chunks.(spinach)
1 Tablespoon Mustard Oil.
1/2 Teaspoon Mustard Seeds.
A Pinch of Hing
Dried Red Chilies.
1/2 Teaspoon Chopped Garlic.
1/2 Teaspoon Chopped Ginger.​
1/2 Teaspoon Haldi Powder (turmeric)

1.Peel , cube and boil potatoes till just done.
2. In boiling water add 1/2 teaspoon sugar , blanch palak not more than 30 seconds , then plunge into an ice water bath to prevent further cooking .Sugar in boiling water helps greens retain their color. When cool , squeeze palak of ALL water - Set aside.
3. Heat oil , add mustard seeds , dried red chilies and hing , then tip in ginger garlic - allow both to just soften , not color . Now add all masalas and salt , and the potatoes.
4. Gently toss potatoes coating them well - cook covered on minimum heat for 5-6 minutes , don't allow them to color and then add palak.
5. Increase heat , mix and cook covered another 2 minutes. Serve !

Lemon Pepper Chicken

Lemon Pepper Chicken!

A fabulous n yumm starter,n super quick to make.

Ingredients:
4 pieces leg thighs(cut in 3 pieces each)
2tsp ghee
Salt
Juice of 4 lemons
2 1/2 tsp black pepper
1 cup water
3 tbsp sliced ginger

Method:
In a cooker put 2tsp ghee,sliced ginger,chicken ,salt n 1cup water.now put the gas on n pressure cook till 4-5whistles on high flame.open after 5minutes n transfer everything to a kadai.Add juice of 4lemons n a lil black pepper to start drying the water.Once it reaches a slightly sticky and thick consistency add 2 tsps of black pepper n take off heat.enjoi as a starter....finger lickin gud

Dhaniya Chicken!!

My all time favourite chicken recipe from my mom's collection !

Ingredients:
750 gms  chicken
1tbsp cumin seeds/jeera
1 tbsp chopped garlic
1 tbsp chopped ginger
2tbsp butter +1tbsp oil
2 cups chopped coriander leaves
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
salt
juice of 1 lemon
2 tomatoes grated or pureed

method:
Heat the butter and oil in a deep vessel,temper in the cumin seeds and green chillies. Now add in the ginger garlic and saute till slightly brown.Tip in the coriander leaves and saute for 2 minutes. Add in the chicken,cook on high flame for 5 minutes to seal the juices.Cover and cook ,so that the chicken leaves its juices.Now add in the red chilly ,turmeric powder,salt and coriander powder.Saute well,add in a few splashes of water.Once the chicken is 80% cooked ,add in the tomatoes.Cook till the tomatoes leave oil,add a lil water to have a little thick masala consistency.Once the chicken is cooked ,take it off heat and add the lemon juice.Enjoi this amazing recipe.

ps: incaseyou want to have it as a starter ,omit the tomatoes.

Butter Peach Cake

Butter peach cake!

These beautiful peaches our from the kitchen garden in ramgarh....

Recipe:

Ingredients:
2cups maida
1 cup butter (at room temperature)
3eggs at room temp
1 1/4 cup granulated sugar
1/2 cup plain buttermilk
1 tsp baking soda
1/2 tsp baking powder
2 cups chopped ripe peaches
A lil cinnamon powder
1tsp vanilla essence or peach snapps
(Ideally peach snapps wid be better)

Method:

1.Preheat the oven at 200 degrees.Grease n dust the tin and keep aside.

2. Sieve the flour and baking soda and baking powder together.

3. Now bring the butter to a creamy texture with a beater,add in sugar.

4. Once the sugar has dissolved ,beat and fold in the buttermilk,eggs one at a time,vanilla essence and cinnamon powder .

5. Now mix in the sieved flour.When done ,fold in the chopped peaches .

6. Pour this mixture in the greased tin and bake it at 180degrees for 30-40mins.

7. Check if the cake is done with a clean butter knife.

8. Once done enjoiii