Mutton Curry

Ingredients:

1kg mutton (mix of chaap,nalli n gol meat)
1/2kg onions (sliced)
3 tomatoes (pureed)
1 tbsp grated ginger
1tbsp chopped garlic
Mustard oil
Salt

Masala paste,dissolved in 1/2 cup water:

2tsp garam masala
1tsp red chilly powder
1tsp coriander powder
1/2tsp turmeric powder
Salt

Khada Masala:

1cinnamon stick
1tej patta
3-4cloves
3 green cardamoms
2 dry red chillies

Method:

Heat mustard oil in a cooker till it reaches its burning point.Then add in all the khada masala's ,now put in the onions and saute till golden brown.After it's done put in the mutton and salt and cook on high flame for 10mins to seal it's juices.Now bhuno the mutton on medium heat for good 15- 20minutes till the onions blend with the mutton.Now tilt the cooker for the oil to come on one side ,add the ginger garlic to this and saute well.Next pour in the masala paste and give it a good mix for 5minutes ,add in few splashes of water if needed.Add the tomato puree to this till the gravy leaves oil.Depending on the amount of gravy needed add hot water to it.Put in the lid and pressure cook for 2whistles.Before serving ,heat some charcoal ,place it in a steel bowl and place this over the mutton curry,pour ghee (clarified butter)and cover the lid for 5-7minutes.Smoky Mutton curry is ready!

ps: Many would be skeptical to use mustard oil but believe me it is healthier and much lighter.And the taste it adds to the mutton is just yummmm!!

Dahi Nimbu Chicken

Dahi Nimbu Chicken

Ingredients:
chicken -4 leg pieces + 4 boneless thigh pieces
4tsp ghee
2tbsp dahi(Thick curd)
1tsp ketchup

Marinade:
2 green chillies
2 red chillies
1tsp cumin seeds
1tsp peppercorns
1 clove
6-7 garlic cloves
Juice of 1lemon
Salt
1tsp oil

Method:
Grind the ingredients mentioned under the marinade and apply it and the dahi on the chicken pieces.Marinade for 4-6 hours.Heat Ghee in a kadai and pour in the chicken along with the marinade.cover and cook till well done.Add very splashes of water in between.When almost done
Just add in 1tspn ketchup to balance the spices.Cook for few more minutes and serve with rice.Light and yummmm! 

Mint and Apricot chutney

Mint n Apricot chutney !

I happened to get dried apricots from the orchards in ramgarh bunglows.The caretaker there gave me dried apricots and taught me this yum dish.

Ingredients:
1 tsp jeera
Salt
2green chillies
5-6 dried apricots soaked in hot water for 20mins (you can use the fresh fruit too)
2 cups of mint leaves
Lemon juice
1/4 tsp sugar

Method:

Take out the soaked apricots and grind it together with all the ingredients mentioned above,add a little water if needed .And it's ready!!

Paneer Makhni (chef style)

Paneer Makhani

I've made this dish earlier in a slightly different manner, but i feel this is a much easier and tastier way of making it.Earlier i used to saute the masala before grinding but simply steaming it is much better.
 Recipe courtesy : chef Kunal Kapoor

Ingredients:

1. 250gms  cubed paneer .Soak the cubed paneer in 3-4 tbsp milk
2. 4 tomatoes (chopped in big chunks)
3. 1  small onion (chopped in chunks)
4. 3-4 flakes garlic
5. salt
6. 1 tsp kasoori methi (dry fenugreek leaves) +2 green cardamoms
7. 1/2 tsp each red chilly powder n black pepper powder
8.1inch piece ginger +3-4 cashew nuts
9. 1 tsp butter
10.1 tsp ketchup (I added a pinch of sugar)
11. 3 tsp butter

Method:

Heat a deep vessel,add in all the ingredients from number 1 to 9.Now add in hot water just enough to cover it.Mix it and let this entire mixture steam till all is mushy.Allow it to cool .Grind this mixture.Now heat  3 tsp butter in a pan add in the mixture ,add in ketchup or sugar and cook for 7-10 minutes till the oil seperates.Once done add in the milk first in which the paneer is soaked ,stir for a minute ,Add in more kasoori methiand now add in the paneer and take it off the heat .Cover and keep it aside. Add in a tadka of ghee and 1-2 red chillies  to give it the final touch.

* i usually do not cook the paneer much as it tends to get rubbery,the original recipe called for stir frying the paneer in butter but i deviated from that.              ** the original reciped called for additon f cream at the end,but i skipped that.please feel free to add it for a creamier consistency

Caramel Custard

Recipe courtesy: Sanjeev Kapoor

Ingredients :

     Sugar  ¼ cup for caramelization,1/2 cup to be used later

Milk 2 1/2 cups

Eggs 4

Vanilla essence 1 teaspoon

Pinch of cinnamon powder

Method :

Heat a flat pan and add quarter cup of sugar in it. Add a few drops of water and heat till the sugar caramelizes,till you get a brown color. Pour the caramel into a mould and let it settle by cooling.I kept it in the freezer for 15mins.

Heat 4 cups of water in a cooker or deep vessel.Place a metallic ring inside.

In the mean time,Heat milk either in a microwave oven or on gas flame. Break eggs into a bowl,whisk and add half cup of sugar, vanilla essence and cinnamon powder  and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel and Cover it with  a aluminium foil and place it in the cooker. Cover with lid and steam for thirty-thiry five minutes. Do not use the whistle. Remove when done.

Allow it to cool outside first for 15 minutes then keep in the fridge to cool.After half n hour take it out loosen the sides of the custard and turn it upside down on the serving plate.Now keep it in the freezer for 2-3 hours before you serve.an all time favourite for kids….Enjoy it chilled!!