Kashmiri Rajma

Ingredients:-

1 bowl boiled Rajma (Red Kidney Beans)
1 tsp. ginger paste
1 Tbs. fennel seeds (saunf)
1 tsp. shahjeera (cumin seed)
6 garlic cloves
4 whole dried red chilies
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
100 gms kaju paste (Cashewnuts)
1 C. dahi (yoghurt),
1/2 cup cream
100 gms ghee (purified butter)
1 piece hing (asafoetida)
finely chopped coriander to garnish.

Method:-

Grind all the spices along with the garlic cloves. Soak saffron in the yoghurt and keep aside.Heat ghee and fry the lump of hing. Add rajma and sear on all sides, add kaju paste. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices.Reduce heat and simmer. Add Cream and boil to thick consistency. Remove cover and cook until liquid is gone.Garnish with fresh and finely chopped coriander.

Serve with Steamed Rice, Naan Bread or Lachcha paratha

Frittata

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredient such as cheeses, vegetables,spices and herbs.


Ingredients

4 free range eggs
1/2 cup full fat milk
1 red onion finely copped
1 cup mixed vegetables (peas, beans, diced carrots and sweet corn)
1 cup Mixed Bell Peppers (Red, Green &Yellow)
1 small potato peeled and finely sliced
1 finely chopped green chili
finely chopped coriander
freshly crushed pepper
freshly grated pinch of nutmeg
1 cup mixed cheese (mature cheddar & mozzarella)
1tbl spoon salted butter
Salt to taste


Method

Preheat the oven at 190 Deg Celsius, Grease a bread tin. Beat the eggs slightly then add milk and beat once more.Mix rest of the ingredients together and transfer the mixture to the bread tin. Cook in the oven for 30-35 minutes till fluffy and golden brown.

Serve with fried frankfurters in brown gravy.

Brown Gravy

Ingredients

1 large onion finely sliced
1 crushed garlic
1 finely chopped green chili
1 chicken stock cube
1 tsp gravy browning
freshly crushed pepper
finely chopped flat leaf parsley

Method

Heat Oil in a pan, saute the crushed garlic and green chili and sliced onion till golden brown. Add 1/d cup water and the chicken stock cube. Allow the stock to melt completely and add 1 tea spoon of gravy browning. Boil to a thick consistency. garnish with finely chopped parsley.

Serve hot with pan fried frankfurters or chicken sausages.

Mint Roti/Paratha

Ingredients :

For the dough :
2 teacups gehun ka atta (Wholemeal flour)
5 tbl spn ghee (Purified Butter) or refined oil
½ tsp salt

For the stuffing :
1 teacup mint, finely chopped
2 green chillies, chopped
½ tsp amchur powder (Dried Mango Powder)
1 tbsp dried bread crumbs
½ tsp salt

Method :

Combine all the dough ingredients by using enough water and make semi-stiff dough. Knead properly and keep for ½ hour.Mix all the stuffing ingredients properly and keep aside. Knead the dough once again and divide into 8 equal parts. Take a little flour and roll out each part into a thick round. Add a spoonful of stuffing and wrap and roll out with flour and rolling pin and cook like any normal chapati. Brush hot rotis with salted butter before serving. Alternatively you can cook these as parathas as well.

Blueberry Muffins

INGRDEIENTS

Makes 18 muffins

2 cups (approx 280 grams) Self Raising flour
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
2 eggs4 tbsp butter, melted
3/4 cup (175 ml) milk
250 gms Dried blueberries
Muffin/Cupcake Liners


METHOD

Preheat oven to 425F/210C/Gas Mark 7. Prepare the muffin tin with liners. Sift the flour, salt, sugar, and baking powder into a large mixing bowl. In a separate bowl, beat the eggs.Add the melted butter and then the milk.Quickly stir the liquid ingredients into the dry ingredients, confining yourself to only 10-15 strokes, as too much handling will result in tough muffins. Now Add the dried blueberries and fold them into the mixture briefly. Spoon into the prepared muffin pans, allowing the mixture to fill about 2/3 of the cup. Bake in the hot oven for 15-20 minutes. Muffins will be a light golden colour when fully cooked. Remove at once from the tins and allow to cool on a wire rack .

Chicken Reshmi Kebab

INGREDIENTS

500 gms Chicken Mince
1 Large Onion finely chopped
half a cup fresh Coriander finely chopped
3 Cloves of Garlic
1 inch Ginger
2 -3 Green Chillies
1 Egg (beaten)
1 tbl sp. Ground Almonds
1 tsp. Garam Masala
2 tbl sp. Reshmi Kebab Masala*
1 tblsoon Ghee
Salt to taste

For Garnishing

Chaat Masala
Lemon Juice

Method

Grind ginger garlic green chillies (can add 4-5 soaked and peeled almonds incase u do not have ground almonds). Mix all the ingredients together and refrigerate for half an hour. Arrange kebabs on skewers and grill in the oven at 200 deg celsius for 10 -12 min / on low charcoal if using a bbq OR alternative fry them on the tawa after skewing. Sprink chaat Masala and lemon juice. Serve hot with Onion Salad, Lemon Wedges and Mint Chutney.

Reshmi Kebab Masala

1tsp each of Cumin Seeds, Caraway Seeds
4-5 Cloves
2-3 dried Red Chillies
10-12 Black Pepper Corns
5 Green Cardamoms
2-3 flakes of Mace
1tsp Nutmeg powder

Grind everything together , Alternatively u can get readymade masala in the market if u need to save some time .

Butter Chicken

Butter Chicken

Ingredients

For the Marinade

500 gms Chicken Breast
2 table spoons oil
1 tspoon red chilli powder
1 table spoon lemon juice
1 tblsoon ginger paste
1 tblspoon garlic paste
1 tsp green chilli paste
1/2 can yoghurt
1 tblspoon garam masala
1/2 tspoon salt

For the Curry
4 green cardamoms
4 cloves
1/2 inch cinnamon stick
9 whole black peppercon
2 de-seeded green chillies
1 tblspoon of ginger paste
1 tblspoon garlic paste
1 carton of tomato puree
1 tspoon of sugar
1 tspoon garma masala
1/2 tspoon red chilli powder
1 tspoon of dried and crushed fenugreek leaves
2 tblspoons Double Cream
Salt to taste
freshly chopped coriander

Method to Marinate

Wash the chicken breasts and make slight incisions and marinate in a mix of oil, red chilli powder and lemon juice and salt for half an hour , then add yoghurt , ginger, garlic and chilli paste with garma masala and marinade for 3 hours in the refigerator.

Method to Prepare
After the chicken is marinated for 3 hours, grill in a pre heated oven at 220 C for 15 minutes, check and brush with butter and grill again for 5 minutes.
Meanwhile heat butter in a wok, add 4 green cardamoms, 4 cloves, 1/2 inch cinnamon stick and 9 whole black peppercorns
Add 2 de-seeded and chopped green chillies
Add 1 tblspoon of ginger paste , garlic paste and stir for two minutes.
Add 1 carton of tomato puree, stir for 2 minutes and add a cup of water, bring to boil.
Add 1 tspoon of sugar , 1 tspoon garma masala, 1/2 tspoon red chilli powder, 1 tspoon of dried and crushed fenugreek leaves and salt to taste.
Add the griiled chicken , stir for two minutes and add cream.
garnish with freshly chopped coriander.

Eat with naan bread or steamed rice :)