Lamb Chops !

Serves - 3 People
Cooking Time - 30 Min

INGREDIENTS
1.5 LB        Lamb Chops
1 Tsp         Red Chili Powder
1 Tbsp      Ginger Garlic Paste
Pinch        Turmeric Powder
1 No          Onion
5 No.s       Green Chillies
1 Cup        Cilantro
1 Cup        Mint Leaves
1 Tbsp      Coriander Powder
1 Tbsp      Garam Masala
Oil As required
Salt As Required

PROCEDURE

• Take a pressure cooker, add the lamb chops, salt, turmeric pwd, chili pwd, ginger garlic paste and very little water and cook the chops.

• Once they are cooked keep them aside.

• Now make a paste of Cilantro, Mint and green chillies and keep it aside.

• Heat a pan with some oil and fry onions  till it turns brown.

• Now add the cilantro chili paste and fry on low flame. 

• To this add the cooked chops and fry it on low flame for a couple of minutes.

• Sprinkle some coriander powder & garam masala and fry it for  2 - 3 minutes.

Murghi Ka Salan

Mirchi Ka Salan  also known as Curried chili peppers, is a traditional Hyderabadi Recipe and accompanies any Biriyani. Hubby gives me this interesting idea of replacing the mirchi with meat and I thought why not ? :) And that's how this recipe was born.

Serves - 4 People
Cooking Time - 30 Min

INGREDIENTS
2 LB           Chicken
2                  Onion
1                  Tomato
2                  Green Chilli
1/2 Tbsp  Ginger Garlic Paste
1 Tbsp       Chili Powder
1 Tsp         Turmeric Powder
1 Tsp         Coriander Powder
1/2 Tsp     Fenugreek Seeds
1 Tsp         Mustard Seeds
1 Tsp         Cumin Seeds
1 Tsp         Kasuri Methi
1 Tbsp       Yogurt
1/2 Cup    Cilantro
1 Tbsp       Oil
Salt As Required

Masala Preparation
2 Tbsp   Peanuts
2 Tbsp   Sesame Seeds
2 Tbsp   Dry Coconut Powder

PROCEDURE

• Dry Roast the peanuts in a pan in medium flame, add sesame seeds and let it roast with the peanuts. Now add the dry coconut powder and saute it with the other ingredients. Grind this mixture in a blender, and add some water to make a paste.

• Take a pan and heat oil and add mustard seeds, cumin seeds, fenugreek seeds, curry leaves. Once it starts spluttering add the chopped green chillies and onions and cook this until the onions turn golden in color.

• Now add the ginger garlic paste and fry till the raw flavor is gone. Then add turmeric, red chili powder, coriander powder and the Ground paste with some water and let it cook on low flame for 10 min. 

• Time to add the chicken, yogurt to this mixture and let it cook on low flame for another 20 min and until the oil separates from the gravy.

• Sprinkle some Kasturi Methi and let it cook for another 5 min.

           Note : Kasuri methi gives a nice sweetness and a subtle bitterness to saucy dishes & also produces a pleasant aroma.

• Once done, remove the lid and garnish with chopped cilantro.

• Serve with Hot Rice or Roti.

Cauliflower Pickle !

Prep Time - 30 Min

INGREDIENTS
1 Cup          Cauliflower Florets
1/2 Cup     Mustard Powder
1 Cup          Red Chili Powder
1 Tbsp        Garam Masala
1/4 Cup     Garlic
1 Tbsp        Mustard Seeds for tempering
1 Tbsp        Cumin Seeds
1 Tsp          Hing
3 No.           Red Chillies
1/4 Cup     Curry Leaves
1 Cup          Lemon Juice
Pinch          Turmeric Powder
Oil As required ( Mustard Oil Preferred)
Salt As Required

PROCEDURE

• Take a bowl add cauliflower florets, salt, turmeric pwd, chili pwd and marinate it for 5 - 10 min.
• In a blender powder the mustard seeds and keep aside.

Note : Make this powder right before you make the pickle. Do not store it as the taste may turn bitter.

• Take a large bowl add the cauliflower pieces, mustard powder, chili powder, salt, garam masala, coriander powder , lemon juice, and crushed garlic (add as many as you want as it gives a nice flavor to your pickle).

Note : Adjust the mustard powder accordingly.Adding too much may result in the pickle tasting bitter.

• Take a pan and heat oil. Add mustard seeds, cumin seeds, red chillies, hing, garlic and once it is done switch off the flame and add curry leaves. 

• Let the tempering cool down.
• Now add the tempering into our pickle mixture and let it rest for a day, so the juices are all well absorbed.

Note : Adjust salt, lemon juice if required.

Hot Cajun Wings

Serves - 2 People
Preparation Time : 10 Min
Cooking Time : 20 Min

INGREDIENTS
10                     Chicken Wings
2 Tbsp            All Purpose Flour (Maida)
2 Tbsp            Corn Flour                    
1                        Egg
2 Tbsp            Cajun Seasoning
2 Tbsp            Tapatio Hot Sauce  
1 Tbsp            Butter
Oil to deep fry the wings
Salt

PROCEDURE

• Take a bowl add Chicken Wings,All purpose flour,corn flour,egg ,pinch of salt and deep fry them and keep it aside. I used my all time favorite Air Fryer for frying my wings to avoid too much oil.

• Now take a pan with some butter, add Tapatio Hot Sauce, Cajun seasoning and saute in medium flame for 2 min.
  

• Time to add those fried wings into this mixture and toss them till the wings are properly coated and then switch off the flame.

    Yummy Juicy hot Crunchy Wings are ready to be served !!!

Mango Habanero Wings

Serves - 2 People
Preparation Time : 10 Min
Cooking Time : 20 Min

INGREDIENTS
10                     Chicken Wings
2 Tbsp            All Purpose Flour (Maida)
2 Tbsp            Corn Flour                      
1                        Egg
2 Bunch          Spring Onions
1 Tbsp            Garlic Chopped
2 Tbsp            Red Chilly Flakes
1 Tbsp            Dried Oregano
1 Tbsp            Dried Parsley  
2 Tbsp            Mango Pulp        
Oil to deep fry the wings
Salt

PROCEDURE

• Take a bowl add Chicken Wings,All purpose flour,corn flour,egg ,pinch of salt and deep fry them and keep it aside. I used my all time favorite Air Fryer for frying my wings to avoid too much oil.

• Now take a pan with some oil and add chopped garlic,spring onions, chilly flakes, Oregano, Parsley, salt and Mango Pulp and fry in medium flame for 3 - 4 min.

• Time to add those fried wings into this mixture and toss them till the wings are properly coated and then switch off the flame

                 Yummy Juicy Sweet & Spicy Crunchy Wings are ready to be served !!!

Besan Ladoo

Makes - 50
Cooking Time - 30 Min

INGREDIENTS
3 Cup           Chick Pea Flour/Garbanzo Flour/Gram Flour
1/2 Cup       Ghee
2 1/2 Cup   Powdered Sugar
5 No.s          Cardamom Seeds
1/4 Cup       Sliced Almonds/Pistachios

PROCEDURE

• Take a large frying pan and add butter & flour and mix on low flame.

• Keep on stirring continuously so that the flour doesn't burn and there is even browning.

• Melt the ghee and keep it aside.

• Add the melted ghee and continue roasting the besan for 5 - 6 minutes , stirring continuously.

• Once the besan starts giving a nice nutty fragrance, switch off the flame.

• Now add powdered sugar,cardamom and raisins and stir well.

• You can also add chopped dry fruits at this stage and stir well so that no lumps are formed.

• To make the ladoos, take about 2 tbsp of warm besan mixture into your palm.Gently press the mixture between your palms to form a smooth , round ball.

• When  you have finished making all the ladoos, take one ladoo at a time and dip a quarter inch into melted ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios to stick to the ladoo.

•   Leave the ladoos on a plate to cool to room temp before putting into a covered container.

• Store Ladoo in an air tight container and serve when required.

Very Berry Strawberry Cake !

Serves 4- 5 People
Preparation Time : 20 Min
Cooking Time : 40 Min

INGREDIENTS
1.5 Cup         All Purpose Flour

2                     Eggs
1 Tsp             Baking Powder
1 Tsp             Baking Soda
1 Cup            Cane Sugar
1 Tsp             Vanilla Essence
1/2 Cup         Unsalted Butter
1 Cup             Mashed Strawberries
 1/2 Cup        Tutti Frutti
Egg Replacer
2 Tbsp          Water
1/2 Tsp          Baking Powder
2 Tsp             Oil

Mix the above ingredients well and add it to the batter instead of egg.

PROCEDURE

• Preheat the oven to 325 degrees.Butter the cake pans then line bottom with parchment paper and lightly dust the pan with flour.

• Take a Bowl and beat the butter & sugar until light and fluffy, 3 to 4 minutes,scraping down the sides of the bowl as needed.

• Now beat in the eggs one at a time,then beat in the vanilla and mashed strawberries.

• With the mixer on low speed,add the flour,baking soda & baking powder and beat for another 3 to 4 minutes.

• Now add tuti fruti in the batter and mix it with a spatula.

• Now grease the baking pan, pour the batter and top it with some more tutifruti's.

• Bake it for 40 - 50 min or a toothpick inserted comes out clean.

• Remove it from the oven and cool it for 20 min.

Chicken Cheese Kebab

Serves - 4 People
Cooking Time - 15 Min

INGREDIENTS
2 Lbs          Chicken Breast Pieces

MARINATION
1/2 Cup      Cheese
1 Tsp          Kasoori Methi
1 Tbsp        Green Chilli Paste
1 Tbsp        Pepper Powder
1 Tsp          Garam Masala
1 Tsp          Coriander Powder
1 Tbsp        Thick (Hung)Yogurt
Salt As Required

PROCEDURE

• Marinate the chicken pieces with the above ingredients and marinate for at least 2 hrs.

• Put on the skewer and set the temperature to 350 deg. 

• Cook for 10 min on each side till it turns slightly brown.

• Serve hot with Mint Chutney !!!                    

Tamarind Rice (Pulihora)

Prep & Cooking: 1 hr
Serves 5 - 6 persons

Ingredients
3 Cups    Boiled rice
1 Cup      Tamarind Juice

Spice Powder /Podi
1    Tbsp    Channa Dal
1/2 Tbsp    Sesame Seeds
1    Tbsp    Coriander Seeds
1/2 Tbsp    Mustard Seeds
3 Whole     Red Chilli
1    Tsp      Fenugreek seeds

For The Seasoning
1  Tbsp    Channa Dal
1  Tsp      Mustard Seeds
3 Whole   Red Chilli
2 Tbsp     Raw Peanuts
2 Tbsp     Cashew
6 Green   Chilies
1/2 Cup   Curry Leaves
1/4 Tsp    Red Chilli Pwd
1/2 Tbsp   Sesame Seeds
1/4 Tsp     Hing
Oil as Required
Salt to taste

For the Rice (for mixing)
1/4 Tsp   Turmeric Pwd
2 Tsp      Sesame Seed Oil (Idhayam)

Cooking

• In a pan, dry roast all the ingredients listed under spice powder until you get a nice aroma.  Now dry roast sesame seeds separately and powder everything together.

• Heat oil and add the ingredients mentioned under seasoning starting from whole red chilies and then add mustard seeds.

• When the mustard seeds splutters add fenugreek seeds, channa dal, peanuts, cashew and cook them properly on medium flame without burning them.

• Now add curry leaves, chopped green chilies and hing.

• Then add turmeric and tamarind juice to it and finally the SPICE POWDER, red chilli powder(only if you want it to be more spicy).

• Let the gravy cook for 10 to 12 mins till the oil oozes out. Check the seasoning and add salt.

• Now take the cooked rice sprinkle some sesame oil and add the tamarind gravy to it and mix evenly.

Chicken Pickle

Prep Time - 30 Min

INGREDIENTS
2 LB            Chicken Breast
1 Cup         Mustard Seeds
3 Tbsp       Red Chili Powder
1 Tbsp       Coriander Powder
1 Tbsp       Garam Masala
1 Cup         Garlic
1 Cup         Lemon Juice
1 Cup         Sesame Oil (Idhayam Brand)
Oil As required
Salt As Required

PROCEDURE

• Take a bowl add chicken pieces, salt, turmeric pwd and marinate it for 5 - 10 min.
• In a blender powder the mustard seeds and keep aside.

Note : Make this powder right before you make the pickle. Do not store it as the taste may turn bitter.

• Boil the Chicken pieces and then deep fry the chicken pieces and keep it aside.
• Take a large bowl add the fried chicken pieces and mix lemon juice as needed.
• Now add mustard powder, chili powder, salt, Garam Masala, coriander powder , and crushed garlic (add as many as you want as it gives a nice flavor to your pickle).

Note : If you need more gravy add mustard powder accordingly. 
           Adding too much may result in the pickle tasting bitter.

• Now heat required sesame oil in a pan for a minute and cool it. Then pour it in to the mixture and mix well.
• Let it rest for at least 3 - 4 days so the juices are all well absorbed.