Chicken dopyaza

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Ingredients:

Chicken -   8  pcs
Onion-       3      (cubes)
Onion-       1    medium  (chopped)
Ginger and garlic paste- 2  tbspn
Tomato-    1  large
Garam masala -1   tbspn
Salt    -                  to taste
Turmeric (haldi)  powder-1tspn
Green chillies- 2  (chopped)
Oil-        1  tbspn
Capsicum- 1   medium (sliced)
Coriander powder-  1   tspn
Cumin powder-        1    tspn


Method-

Heat oil in a wok, add chopped onion and 1/2 of cubed onion.  Saute for 5 minutes add ginger garlic paste , green chillies and saute for 2-3 minutes.   Add chicken pieces add salt, haldi powder ,coriander powder ,jeera powder, chilli power  and cover the lid.   Let the chicken cook in its own gravy.  Chop the tomato and add to the gravy with the remaining cubed onion and sliced capsicum.  Mix well together all the ingredients , cover  the lid again and let it cook for 10 minutes or till done.  Garnish with coriander leaves and serve hot with methi naan.

Cauliflower aloo curry

INGREDIENTS:

Cauliflower florets-2cups
Potato-1medium(cut into cubes)
Tomato-1 medium
Oil-1tbspn
Salt-To taste
Onion-1small  (cut into small pieces)
Turmeric powder  (haldi)-A pinch
Hing  (asefotida)-A pinch
Mustard seed-1tspn
Whole cumin seed  (jeera)-1tspn
Red chilli powder-   To taste
Water-1cup


Method-

Heat oil in a pan ,add hing, mustard seeds and jeera .Let it crackle. Add onion , saute for 2 minutes, add potato .Saute for 2 minutes; add cauliflower , add salt to taste , red chilli powder to taste ,and a pinch of haldi powder. Mix together all the vegetables , add tomato and 1 cup of water. Allow the curry to simmer for 6-7 minutes or till done. Serve it hot with white rice or phulkas.

Paneer and vegetable curry

Ingredients-
Paneer -200 gms(cut into cubes)
Capsicum-11cup(cut into medium pcs)
Carrot -1cup(cut into medium pcs)
Ginger-1inch long (cut into thin slices)
Green chillie-1(chopped)
Onion-2cups(Chopped)
Tomato-1medium(chopped)
Haldi powder-1/2tspn
Jeera powder-1tspn
Oil-1tbspn
Salt-To taste
Water-1/2cup
Sugar-1/2tspn

Method-

Heat oil in a pan , add chopped onion, ginger and green chillies. Saute for 5minutes or till done.Add sliced carrot and salt to taste .Add 1/2 cup of water and let the carrots become tender, add sliced capsicum, add haldi powder, jeer powder , sugar and chopped tomatoes.Cover the pan and let the tomatoes incorporate mix with the vegetables.Add paneer cubes , mix well .Cover for more 3-4 minutes or till the gravy is done.Serve it hot with phulkas.

Aloo palak (Potato and spinach)

Ingredients-
Aloo (potato)-2 medium
Palak (spinach)-1bunch
Onion-1medium(chopped)
Whole jeera(cumin)-A pinch
Salt-To taste
Turmeric (haldi) powder-A pinch
Garlic-2pods(chopped)
Cream -1tbspn(optional)
Dalchini powder(cinnamon) -1tspn
Oil-1tbspn


Method-

Heat oil in a wok , add whole cumin seeds ,let it splutter. Add chopped onion and garlic and sauté till done.Add potatoes ,salt to taste, haldi powder and mix together well.Cover the pan adding 1/2 cup of water so that the potatoes are cooked.Take out the lid and add chopped palak and mix together.When done add cream and dalchini powder and mix well.Serve hot with phulka . 

Shahi khoya kheer

A special kheer created to salute all women on Women's Day.
HAPPY WOMEN'S DAY!!

Ingredients-
Boiled rice -1cup
Khoya -1/2cup
Sugar -To taste
Kesar strands -A few
Milk -2cups
Cashew paste -4tbspn
Raisins -To garnish


Method-

Heat milk in a pan, mix boiled rice well with the milk.Add khoya ,sugar to taste and cashew paste, stir continuously so that it does not stick to the pan.If you find lumps of rice in between ,mix it well with a ladder .Add kesar strands ( mixed with 2tspn of warm milk) and mix well.Let it cool down completely garnish it with raisins and serve it cold.(Refrigerate the kheer for 3-4 hrs before serving)

FRIED IDLI

Ingredients : -
Idli-    4 nos
Curry leaves-  A  few
Asefotida -  A   pinch
Mustard seeds-1 tspn
Green chilli -  2 nos
Onion-1small  (chopped)
Turmeric (haldi) powder-A pinch
Sambar powder-To taste
Salt-To taste
Oil-1tbspn

Method-

Heat oil in a pan, add asafotida and mustard seeds. Let the mixture crackle, add chopped onion ,curry leaves green chillis ,haldi powder and saute for 2-3 minutes.Make small cubes from idli and add the cubes to the pan, add salt ,mix well. Add sambar powder and mix well  Serve hot with tomato ketchup .Children  love it as a starter or an evening snack!

ALOO METHI

Ingredients-
Boiled potato-   4 (cubed)
Fresh methi (fenugreek) leaves-  2 cups
Cumin seed (jeera) -1  tspn
Salt -To taste
Turmeric (haldi) powder-1/2 tspn
Hing  (asefotida) -  A pinch
Chilli powder-    To taste
Oil-           1tbspn


Method-
Heat oil in a pan, add jeera & hing ; saute for 2 minutes;  add methi leaves ( add a pinch of salt and keep it aside for 1/2hr. Then squeeze out all the water from methi leaves)and now cook the methi leaves. After the leaves get tender, add the cubed potatoes,salt to taste, haldi powder ,chilli powder and  mix well. Serve hot with Paratha .


PS-When you squeeze out the water from the meethi leaves ,the bitterness will be less.