Bhindi Paneer (Okra) Masala

Ingredients

Ladies Finger (Okra)      250 gm 
Paneer cubes                200 gm
Kalonji                        1tsp
Green Chilli Paste         1tsp
Garlic                          2 to 3 pods
Turmeric powder           1/4 tsp
Red Chilli Powder         1/4 tsp
Jeera                          1tsp
Oil                             50 gm
Salt to taste

Method

• Wash and cut ladies finger(okra) into longish pieces. 
• In a khadai put oil and fry ladies finger (okra) 
• when they are done, drain and keep them aside. 
• In the same kadai add oil and fry kalonji, Jeera, Garlic and Green Chili paste. 
• Then add fried ladies finger (okra), turmeric powder, red chilli powder, paneer cubes and stir. 
• Add salt and keep in a slow fire for 2 to 3 mins. 
• Serve hot.

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Chicken Baffat

Ingredients 

Chicken 1
Radish 150 gm
Lime 1/2
Turmeric 1/4 tsp
Cinnamon 2.5 cm (1") piece
Cloves 2
Garlic 3 flakes
Peppercorns 6-8
Poppy seeds 10gm
Peanuts 5 gm
Split bengal gram 5 gm
Onion 1/2
Coconut  1/2
Vinegar 3 tbsp
Green chillies 2
Ginger 1.25 cm (1/2" piece)
Fat 30 gm
Butter 10 gm
Small Onion 1
Curry leaves 1 spring
Salt to taste

Method

• Clean and joint chicken. Roast lightly the gram and peanuts.
• Grind to a smooth paste with turmeric, cinnamon, cloves, garlic, peppercorns, and poppy seeds using vinegar.
• Separately boil radish in water with the juice of 1/2 lime.
• Heat fat in a pan. Saute sliced 1/2 onion without discoloring.
• Add ground spices and saute for 2-3 minutes more.
• Add Chicken and sliced ginger and broken green chillies. 
• Continue frying, add salt and allow the water to come out.
• Meanwhile make 3 extractions of coconut milk. Add the third extract to chicken and cook slowly till it is nearly done.
• Add second extract and simmer till chicken is tender.  Add boiled radish.
• Now add the first extract and more vinegar and salt if desired. Remove.
• Heat a little butter in a fry pan. 
• Fry one small onion sliced and curry leaves if desired. Pour over curry and serve hot.

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Vegetable Kababs

Ingredients 

Potatoes             100 gm
Carrots               100 gm
Beans                100 gm
Cauliflower         100 gm
Onions               100 gm
Split Bengal gram 50 gm
Coriander Leaves  1/4 bunch
Cumin powder      1 gm
Cloves                1 gm
Cinnamon           1 gm
Green chillies      20 gm
Egg                   1
Lime                 1/4
Oil                    50 gm
Salt                  10 gm

Method 

• Boil Gram
• Peel potatoes and boil
• Chop fine, carrots, cauliflower and beans
• Chop onions and green chilles fine too
• Heat 1 tbsp oil
• Add onions and green chillies saute
• Add finely chopped vegetables
• Stir constantly till the vegetables cooked.
• Add mashed gram (dal) and potatoes.
• Add powdered cumin cloves and cinnamon
• Mix well and put off the fire.
• Add salt and chopped coriander leaves and egg.
• Mix well.
• Add lime juice
• Shape like shammi kababs and fry in hot oil.
• Serve hot.

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Bhindi Fry

Ingredients

Ladies Fingers (okra) 10
Red Chillies 5
Peppercorns  10
Garlic  1 flake
Red Onions  2
Turmeric  1/4 tsp
Salt  to taste
Oil  2 tsp

Method

• Wipe ladies fingers with a wet cloth.
• Cut into 2.5 cm (1" lengths).
• Grind together all the spices given on ingredients
• Heat 1 tsp oil.
• Fry ladies fingers
• Add ground spices and salt.
• Mix well.
• Add just enough water to cook dry.
• Remove and fry in remaining oil.

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Kolhapuri Mutton Curry

Ingredients

Mutton  - 1kg
Coriander seeds - 1 tbsp
Cumin - 1 tsp
Ginger - 3 gm
Garlic - 12 gm (1 Whole)
Onions - 60gm
Sesame seeds - 1 tbsp
Poppy seeds - 1/2 tbsp
Dry coconut - 20 gm
Cloves - 4
Peppercorns - 4
Turmeric - 1/2 tsp
Onions (finely sliced ) - 1/4 kg
Chilli powder - to taste
Salt - to taste
Oil  - 100 ml

Method

Slightly fry all ingredients from coriander to peppercorns (each separately) except ginger and garlic. Then grind all including the raw garlic and ginger together to a paste. Fry mutton in 50 ml of oil and keep aside. Then in 50 ml of oil, fry 1/4 kg finely sliced onions to a golden brown color. Add ground masala and mix and fry together a little.  Add turmeric and the half cooked meat and mix well. Add 4-5 cups water, chilli powder and salt to taste. Allow to cook on a slow fire. Keep curry thick or thin according to your taste.

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Bread Upma

Ingredients

Bread 200gm
Onions 100gm
Green chillies 10gm
Lime 1/2
Mustard 1/4 tsp (1gm)
Tumeric 1/4 tsp (1gm)
Salt to taste
Sugar 2 gm
Butter 20 gm

Method

• Cut the bread in very small cubes. Heat butter, add mustard, turmeric, chopped onions and green chillies. 
• Saute
• Add bread cubes and mix well.
• Sprinkle water if required and cook covered for 10 to 12 minutes.
• Add salt, a pinch of sugar and lime juice.
• Mix well, cook for 2 to 3 minutes more and remove
• Serve hot

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Barbecued Chicken Drumsticks

Ingredients

15 skinned chicken drumsticks
5 tsp lemon juice
1 tsp cumin powder
2 tsp garam masala
4 tsp garlic paste
4 tsp ginger paste
1 1/2 tsp red chilli powder
salt to taste
1 cup yogurt
Butter for basting

Method

• On each drumstick make 2 incisions
• Rub lemon juice onto the drumsticks and keep aside for 20 minutes
• Add cumin powder, lemon juice, garam masala, garlic paste, ginger paste, chilli powder and salt to the yogurt. Mix well.
• Coat the drumsticks evenly with the marinade. Keep aside for 2-3 hours.
• Skewer the drumsticks.
• Grill over direct heat at about 350 degree F to 450 degree F for about 12 to 15 minutes.
• Rub butter thoroughly onto the drumsticks and roast until golden brown.
• Serve hot, garnished with lemon wedges.

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Coconut Cake

Coconut Cake

Ingredients

Desiccated Coconut 300 gms
Suji or Semolina 300 gms
Sugar 500 gms
Butter 100 gms
Eggs  6 - 7
Baking Powder 2 tsp
Nutmeg Powder 1/4 tsp
Vanilla Essence

Method :

Put a cup of water to a large vessel and let it heat on a slow fire. Heat water don't boil, then add sugar and stir. Once the sugar get dissolved into the water add butter, then suji and coconut. Stir continuously. Take off from the gas. Add baking powder, vanilla essence and mix well. Beat the eggs well and add to the mixture and mix well. Put the mixture into the container and bake it at 350 degree C. 
  

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Mango Kulfi Recipe

Ingredients

Milk  1 ltr
Sugar  100 gms
Cardamom powder 1 tsp
Fresh cream  250 ml
Mango pulp  4-5
Pistachio 100 gms
Almonds 100 gms
Kulfi moulds

Method

In a pan add the milk along with sugar and cardamom powder and bring it to a boil. Reduce the milk to half. Remove it from fire and cool it.

Whip the cream and to it add mango pulp puree and chopped nuts.  Add the cream mixture to the milk and cook it.

Pour it in kulfi moulds and keep it in the refrigerator to get set.

Serve it chilled with falooda and chopped fresh mangoes.

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Black Forest cake

Ingredients

6 eggs

1 cup powdered sugar

1/2 cup flour

1/2 cup cocoa,

1 tsp baking powder

1/2 cup butter

1 tsp Vanilla essence

2 tbsp rum

1 1/2 cups sweetened whipped cream

1/2 cup sugar

pitted cherries to decorate

Method

Beat eggs with powered sugar till light fluffy. Sift flour with cocoa, baking powder and salt. Melt butter and cool a little. Fold the flour and butter into the eggs.  Add 1 tsp Vanilla essence. Pour the batter into 9" greased and floured cake tin. Bake at 180 C for about 15-20 minutes. Keep aside the cake to cool.

Syrup 

Boil sugar and tbsp of water for 1 minute and then cool. Add rum. Pour gently the syrup over the cakes. Sandwich the cakes with sweetened whipped cream. Reserve a little whipped cream to spread on the cake. Decorate with cherries, you can also scrape Cadbury chocolate on the cake.

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