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!!

Gajar Koshimbir

Gajarchi Koshimbir !
A Traditional maharashtrian salad which i had at a dear friend's place in mumbai,simply loved the ingredients used.I used a mix of both carrots and bite sized cucumbers.(traditionally its made seperately)

Ingredients:
2 carrots (grated)
1/2 cucumber (cut in small pieces)
1 green chilli chopped
crushed peanuts as per taste
salt
1tsp lemon juice
1/4th tsp sugar (optional)

For tempering:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
pinch of asafoetida
few curry leaves

method:
Peel and grate the carrots,add grounded peanuts,salt,lemon juice,cucumbers ,chillies and sugar .Mix and allow it to chill.Now heat oil in a pan,add the asafoetida,mustard seeds,cumin seeds and curry leaves.Allow this to splutter.Pour this over the carrot mixture.Mix and serve it chillled.Tastes Yum !