Imli ki Chutney (Imlii ki Chutney)

Ingredients

250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Gobhi Gosht (Gibi Gossht)

Ingredients

1 Kg. mutton
1 Kg. Cauliflower (Gobhi)-chopped
1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower. Cook till cauliflower is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably Makai or Bajra Roti.
Serving: 6 to 8 persons

Baingan ka Bharta (Bangan ka Bhurta)

Ingredients

½ grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

Instructions

Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn). When ready it will come in a ball shape and will turn light brown
It can be served with rice, chapati or as salad when cooled.

Serving: 3-4 persons

Tikka Boti (Tika Botti)

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Pasanday (Pasandday)

Ingredients

½ Kg beef filets
1 tbs. Roasted Chana powder
2 tbs. poppy seeds (Khaskhash)
3 medium sized onions chopped
8 whole dried red chilies
2 tbs. peanuts
1 tsp. garam masala
250 grm. yogurt
3-4 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. salt (according to taste)
1 tsp. cumin seeds (Zeera)

Instructions

Grind all the dry ingredients and mix with the yogurt.
Apply this mixture to the meat and leave to marinate for at least 2 hours.
Heat the oil in a pan. Fry the onion till brown.
Add meat and leave to cook on low heat till tender. Add a little water, if necessary.
Serve with chapati
Serving: 2 to 3 persons

Koftay (Kofftay)

Ingredients

Meatballs:
1/2 Kg. minced beef
½ tsp. salt (according to taste)
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger (Adrak) paste
1 slice of bread soaked in either milk or water
1 tbs. yogurt

Gravy:
2 medium onion chopped
½ tsp. salt (according to taste)
1/4 tsp turmeric (Haldi)
1/2 tsp chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1/2 tsp ginger (Adrak) paste
4 tbs. yogurt
3 tbs. oil

Instructions

Grind together all the meatball ingredients and make into medium sized meatballs.

Fry the chopped onion in oil on low heat until brown. Remove from the oil.
In hot oil add all the spices mixed with 2 cups of water.
When the gravy starts to boil, crush the fried onions and add them in.
Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.
Serve with chapati or naan.
Serving: 4 persons

Tomato Keema (Tomaito Kema)

Ingredients

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.
Serving: 4 to 5 persons

Asparagus with Egg (Aspargus with Eg)

Preparation: 15 mins

Difficulty: Easy

Vegetarian

An easy way to serve asparagus, which is so good and underestimated by many people. It is a quick to prepare recipe that I use when I am in a hurry. Complete this dish with a good slice of country bread.

SERVES 2

Ingredients:

• 20 Asparagus (10 per person)
• 2 Large eggs (1 per person) - if possible, try to use fresh organic or free-range eggs
• 1 Knob of butter
• Freshly grated Parmesan cheese

Directions:

First, we need to prepare the asparagus. If the asparagus have been hanging around for a while (few days from they have been picked), I suggest you pare the lower part of the stalk, which is usually hard.

A potato peeler is ideal for this operation.

Also, cut off the bottom (about 2 cm) of the stalk, which is usually a bit woody.

Now, what we need is boiling water (slightly salted) so take a pan large enough to contain all your asparagus, add water, salt and bring the water to the boil (an alternative way of cooking the asparagus is to use a steamer).

When the water is boiling, put all your asparagus into it.

When the asparagus are ready, remove them from the pan using a slotted spoon. Boiling time depends on the asparagus size. In this recipe I boiled the asparagus for 7 minutes. Anyway, boil the asparagus until tender. You can use a fork to test them, if the fork pass through them easily, this means they are ready.

2-3 minutes before the asparagus are ready, start cooking your eggs. Put few drops of olive oil in the frying pan.

With kitchen paper, brush the oil all over the pan surface to create a very thin coat. Alternatively, you can brush with butter or lard if you prefer, but always remember not to exaggerate with these fats (just a thin coat).

Cook your eggs over a medium heat. The eggs yolk should still be a bit soft.

Melt the butter, but do not let it to become brown.

The butter is ready.

Meanwhile, you have put your asparagus onto a plate and covered with the egg. Pour some melted butter over the whole thing, but watch not to overdo the butter otherwise the dish would be too rich.

Sprinkle with Parmesan cheese.

Buon appetito!

Red Chili Subji (Red Chilli Sabjii)

Ingredients:
8-10 medium sized red chillies
1/2 cup besan (gram flour)
1 tsp dhania powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
pinch of hing
1/2 tsp sugar
salt to taste


Method:

• Cut the chillies into small pieces.
• Heat oil in a pan. Add mustard seeds and hing.
• Once the mustard seeds start to splutter, add the red chillies.
• Cook on low flame till chillies are cooked. Add half of dhania powder, turmeric powder, half of chilli powder and salt.
• In a separate bowl, mix rest of dhania powder, chilli powder and all of besan.
• Sprinkle the mixture on the chillies and mix well.
• Add sugar and let it cook for 2 minutes.
• Ready to serve
  

Serving Suggestions:
Serve with phulkas or parathas. Also goes well with gujarati kadhi.

Tip:
Don't add any water to this preparation.
This dish can be prepared with green,yellow and red capsicum (bell peppers) also.

Chana Chat Recepie: (Channa Chaat)

Ingredients:

• 2 Cups chana
• 1 Cup paneer
• 1 Cucumber
• 1 Onion
• 2 tbsp Tomato ketchup
• 1 tsp Chaat masala
• 2 tsp Coriander leaves

How to make Chana Chat: • Cut paneer into cubes. • Peel the cucumber and cut into pieces. • Chop the onion. • Mix paneer cubes, chana, cucumber pieces and chopped onions. • Add chaat masala and tomato ketchup. • Adorn with coriander leaves. • Chana Chat is ready.

Prepration Time: 1 hour Approx. Cook Time: 10 Mints Nutrition : Missing

Garnishing Cooking Tips: Video of Chana Chat Recepie