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

Mutton curry wit potatoes

Mutton curry!!
This post is to celebrate my 100th recipe on my blog.Thank u all !!

Ingredients:

Mutton (500gms)
3chopped onions
puree of 1 tomato
1 cinammon stick
2 green cardamoms
2 cloves
1 peeled potato  (optional)
Mustard oil
Salt


Spice mix: (grind all this together)
1 tsp chopped ginger
2tsp chopped garlic
1 tsp coriander powder
1tsp red chilli powder
1/2 tsp turmeric powder
1tsp garam masala
2 green chillies

Method:
Wash the mutton and keep aside.Now heat the mustard oil in a cooker till it reaches the smoking point. To flavour the oil add in the cinnamon,cloves n cardamom,now saute the onions till brown.Now add in the tomato puree and cook well .Now add in the spice mix and cook till the raw smell of garlic goes and the masala leaves oil. Add in the mutton and mix well.Add in the salt and cook on high flame for 5mins,to seal the meat. Cover and cook the meat.Stir in between and add few splashes of water at regular intervals.It takes good 30-40 minutes to  cook the meat. (I added in 2cups of hot water in between and the peeled potato ). I cooked the mutton without pressure cooking but if need be once meat is cooked 80% ,just pressure cook with one whistle.Take off heat and serve with hot chapati's or rice.enjoi guys