Ingredients:
Potol/Pointed gourd: 8 pieces (don’t use the ripe ones. Take good care in selecting the vegetable. Look for the bright fresh colour and Press to check the firmness.)
Onion paste: 3 tbsp
Ginger paste: ½ tbsp
Garlic paste: 1 tsp
Tomato: 1 medium
Curd:2 tbsp
Green cardamom: 2 pieces
Cloves: 5-6
Cinnamon: 1/2 “ stick
Black pepper: 7-8
Bay leaf: 1
Oil: ¼ cup
Red chili powder: ½ tsp
Chopped green chilli: 2 tsp
Salt
Turmeric
Garam masala: 1/3 tsp
Sugar: 2 tsp
Ghee: 1 tbsp
Method:
First prepare the pointed gourds. Lightly peel the green skin lengthwise at 4 places.
Trim the edges. Now cut the gourds widthwise at two places in such a way that the edges are joined (i.e. Poke the knife between the gourds cut lengthwise but not through the edges).
Wash and drain excess water.
Smear with salt and turmeric.
Heat the oil and fry the pointed gourds till light brown on all sides.
Drain the excess oil on an absorbing paper.
Set side.
Now add the whole cardamom, clove, cinnamon, pepper and bay leaf in the same oil.
Once they splutter add the onion paste.
Fry on low till the raw smell is gone.
Mix in the ginger-garlic paste and again fry on low till oil separates at the sides.
Add chopped tomato & curd; add salt, turmeric and chili powder.
Mix and cover.
Cook on medium till you see oil coming out at the sides.
Carefully transfer the fried pointed gourds and mix to coat everything together.
Check seasoning(add sugar and salt as per taste) and add ½ cup warm water.
Cover and let it simmer on low heat for 15 mins.
Add ghee & garam masala &cook for 5 mins.
Serve with roti or paratha.
Ingredients:
Cauliflower:1,large,cut into medium florets,blanched
Tomato paste:2,medium
Onion paste:2,medium
Ginger paste:1 tbsp
Garlic paste:1 tsp
Cumin powder:1/4 tsp
Corriender powder:1/4 tsp
Turmeric powder:1/2 tsp
Kashmiri chilli powder:1/2 tsp
Bay leaves:2
Cinnamon:1,1 inch stick
Cloves:2
Green cardamom:2
Ghee:3 tbsp
Milk:1 cup
Coconut cream 1/4 cup
Sugar:1 tsp
Salt to taste
Method:
Heat 2 tbsp of ghee,add bay leaves & whole garam masala.
Add & fry blanched cauliflour florets till they turn golden.
Remove from heat.
Heat 1 tbsp ghee & add tomato,onion,ginger-garlic paste till they become dry.
Add dry spices,salt,sugar & stir continuously.
Add fried cauliflower & cook for 5-10 mins.
Add milk & coconut cream.
Cook for few mins.
You can add few drops of ghee.
Serve hot with roti or paratha.
For Marination:
Chicken : 1/2 kg
Ginger Garlic Paste : 1 tbsp
Beaten Curd : 2 tbsp
Coriander Powder : 1 tsp
Roasted Cumin powder : 1 tsp
Red Chilli Powder : 1/4 tsp
Salt to taste
For Gravy:
Onion : 1 (chopped)
Tomato : 5 - 6
Butter : 2 tbsp
Green Chilli : 2 (chopped)
Milk : 1/2 cup
Chopped Coriander Leaves : 1 tbsp
Red Chilli Powder : 1/4 tsp
Cumin Seeds : 1 tsp
Coriander Powder : 1/2 tsp
Salt tot taste
Method:
Mix all the ingredients of marination in a bowl.
Apply the marination to the chicken pieces and keep in refrigerator for 1 hour.
Blend tomatoes to make a paste.
Heat 1 tbsp of butter in a kadhai and add marinated chicken it.
Cook covered until chicken is tender. Keep stirring occasionally.
To prepare gravy for Amritsari murgh, heat 1 tbsp of butter in a pan and fry onion in it.
Fry until onion is pink in color.
Add cumin seeds, coriander powder, turmeric powder, red chilli powder and salt. Cook for a while.
Add tomato paste and chopped gren chilli in it.
Cook until tomato paste starts separating from the butter.
Now add milk an keep stirring.
Cook for 2 minutes and then pour it on the chicken cooked in kadhai.
Now cook it further for 7 - 10 minutes on low flames.
Garnish with chopped coriander leaves and serve it hot.
Serve it hot with Paratha or Naan.
Ingredients:
200g butter, melted
½ tsp (0.5 g) of saffron
1 tsp sugar
2 eggs
300g sugar
250ml milk
200g all purpose flour
2 tsp baking powder
Few dry fruits(not mentioned in d original recipe,but I used!)
Method:
Preheat oven to 180°C /350 °F.
Butter and flour the sides and bottom of a cake tin.
In the mortar, mix the saffron with 1 tsp of sugar until it’s a powder.
Whisk, beat eggs & sugar until frothy.
The mixture should be very thick and mousse-like.
Add the saffron and sugar powder.
In a separate bowl, combine the melted butter & the milk.
With the mixer on low speed, slowly add the liquid ingredients to the egg and sugar mixture.
Using a spatula, gently fold in the flour and baking powder into the bowl.
Pour into the prepared cake tin and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
The cake should be golden brown, slightly shrunken back from the sides.
Leave to cool for 30 minutes on the wire rack.
Leave to cool completely before removing from the bottom of the pan.
Serve with whipped cream, or strawberries, or raspberry jam.
Ingredients:
2 cups refined flour
1 tbsp Rice flour(optional)
1 tbsp ghee for (moyan)
Oil/ghee for deep frying
1/2 cup Milk to knead the dough
Pinch of salt
1/2 tsp kalonji seeds
For syrup:
2 cups of Sugar
1 cup of Water
1 tsp cardamom powder
Method:
Place flour in a bowl.
Add ghee, a pinch of salt.
Knead into a tight dough using adequate water.
Cover and leave aside for 1/2 hour.
Divide the dough into small equal sized proportions.
Roll out each walnut sized balls into thin oval shaped puris.
Now with the help of knife slit along the puri without cutting the edges.
Roll the slitted puri tenderly.
Heat ghee/oil in a heavy bottomed pan, lower the flame and deep fry elo jhelo one at a time until light brown in color and evenly done.
Place the fried elo jhelo on a tissue paper towel to absorb excess oil/ghee and let it cool.
Prepare syrup in a vessel by pouring water and sugar.
Bring it to boil till the syrup thickens to produce bubbles.
The syrup will reduce to almost half.
Add the ello jhelo at this point and keep stirring gently (make sure you don't break them) so that the now thickening syrup gets completely coated to the contents imparting a whitish texture to it.
Remove from the flame and let it cool and store in an air tight box.
Note:
While frying keep the flame low and keep flipping the elo jhelo will result in evenly fry.
Over heating the syrup will lead to dryness and you will not get desired results in coating the fried elo jhelos.
Ingredients:
Mutton: 1 kg
Garlic paste: 2 tbsp
Ginger paste: 1 ½ tbsp
Dry red chillies whole: 5-6, or to taste.
Yougurt: 1 cup
Almonds: 1 cup (un-skinned)
Cardamom/cinnamon/cloves: 1tbsp (ground)
Black pepper: 3-4 (ground)
Milk: 1 cup
Ghee/oil: 150-200 gms( I used ghee!!)
Kewra water: 1 tsp
Method:
Marinade the meat with yogurt and ginger garlic paste preferably overnight.
Blend the almonds and the hot spices (excluding chillies) in milk & make a smooth and creamy paste.
In a pan heat the oil/ghee and add the chillies.
Add the marinated meat and cook till ¾ done.
Add the creamy spice mix and cook on low heat till the gravy looks rich brown and gives out tha typical badam-i aroma.
Add the Kewra water.
Serve with Paratha or Nan.
Ingredients:
Chicken:1kg
ghee or oil 1/4 cup
ginger garlic paste 2 tsp
cashew nuts paste 3 tbsp
poppy seeds paste 2 tsp
fresh cream 1/4 cup
tomatoes 2-3 ( blend them in a blender)
onion paste 2 tbsp
salt to taste
turmeric powder 1/2 tsp
kashmiri mirch powder 1 tsp
red chilli powder 1 tsp (use less or more)
green cardamoms 4-5
cloves 3-4
cumin seeds 1 tsp
black pepper 5-6
lemon juice 1 tbsp
10-12 cashew nuts whole
hard boiled eggs few
coriander fresh chopped 1 tbsp
green chillies whole 2-3 (optional)
Method:
In a wok heat ghee or oil & fry whole cashew nuts light brown, take them out and keep aside.
In same oil add green cardamoms, ginger garlic paste,onion paste,cook till it changes the color
Add chicken , whole spices,turmeric powder, both types of chilli powder,
stir for a few minutes now add blended tomatoes and cook on medium flame till the rawness disappear.
Add poppy seeds and cashew nuts paste and cook on low heat with covered lid till the chicken is tender,add beaten fresh cream,
Simmer on low heat for 2-3 minutes more.add lemon juice,fresh coriander whole green chillies mix and simmer for a few seconds.
Turn off the flame.
Take out in a serving dish.
Garnish with boiled eggs and fried cashew nuts.
Enjoy with paratha or naan.
