Cilantro Dip ( dahniya ki chutney)

This cilantro dip can be enjoyed with food or snacks. It can be stored for a week refrigerated.

Ingredients:


1) 1 Bunch of cilantro
2)  1/4 sliced onion
3)  1-2 sliced garlic  pcs
4) 1/4 inch ginger sliced
5)  1 green chilli
6) 2 tsp jaggery owder
7) 1/2 tsp salt
8) 2 tsp amchur powder

Grind them all together to make it a smooth paste. Its all ready to refrigerate and enjoy :)



 

Mint dip (mint ki chutney)

This spicy tangy dip can be stored refrigerated and enjoyed for 10 days, with dinner or snacks.

Ingredients:

1. Bunch of mint
2. 1/4 small onion (sliced)
3. 1 green chilli
4. less than 1/2 tomato (sliced)
5. 1 1/2  tsp amchur powder
6. 2 tsp sugar
7. 1/2 tsp salt

Grind all above ingredients till its smooth. Refrigerate and Enjoy !!!! Yes, its that easy :)

Chicken Curry- moms style

I love how tasty this chicken curry made by mom tastes. The recipe is so easy but I have never been able to make it taste the same way. Its always best when cooked by mom :)  But she graciously agreed to share her recipe with me and my readers.
Ingredients:

• Chicken leg pcs -5 (fat removed, and make slits all over it so that masalas are absorbed)
• tomatoes- 3 pureed
• onions- 2 pureed
• garlic flakes-4 pureed with onions
• ginger- 1 inch pureed with onions
• kasturi methi 3 tsp
• yogurt- tsp
• cilantro for garnishing
• ghee-5 tsp
• salt- 1 1/2 tsp
• garam masala- 1 1/4 tsp
• MDH butter chicken masala - 2 tsp
• red chilli powder (optional)

Procedure:

 1) In a pan, heat ghee, once hot add the onion, garlic and ginger puree and keep stirring on low-med flame.

 2) Keep stirring onions till little brown (approx 6 mins).  Make a puree of tomatoes. Now add chicken pcs in pan. Keep stirring on low-med flame.

3) After 4 mins of stirring chkn pcs, add in kasturi methi. Stir for 4-5 more mins.

4) Add in tomato puree. Now keep stirring on med flame for 13 mins . Then add chkn masala and garam masala.

5) After 2 mins of adding those, add in salt and keep stirring.

6) now after 3 mins, add yogurt and give it a good mix.

7) Now after 8 mins of adding yogurt add water. Get a boil and keep stirring occasionally closing the lid to save in aroma. Keep adding 1 tbsp water few times if gravy thickens.

8) Add in cilantro, keep on low flame for approx 15-20 mins till done. Your super delicious chicken curry is ready.

Aloo Baingan curry (Potato Brinjal curry) - mom style :)

Ingredients:

• potato - 1 medium sized sliced
• 1/2 tomato sliced
• 3 small sized brinjals sliced
• 1/2 inch ginger sliced/grated
• 1 green chilli sliced
• 1 tbsp safolla oil for cooking
• 1 tsp cumin seeds
• 1 tsp salt
• 1 pinch turmeric
• 1 pinch red chilli powder
• cilantro for garnishing
• 1/4th onion sliced

Procedure:

1.  In a pan, heat oil. add cumin seeds and then potato pcs.

 2.  Then add ginger and chilli's.

3. Then add tomato onions and cilantro. Also add masalas and saute for a minute.

4. Add 1 tbsp water and get 3 whistles on high speed. Your sabji is ready. Open when all steam is out. Serve with hot rotis and salad

Makki ka Dhodha (Spicy Cornflour Pancakes)

Ingredients:

• 1 small sized radish grated
• 1 ginger grated
• 1 green chilli pcs
• 1 1/2 bowl of cornflour
• salt according to taste
• ajwain  (carum)- 1 pinch
• red chilli -1 pinch
• water to knead dough
• cilantro leaves
• oil for frying
• butter for garnishing on top

Note- The dough should not be like a roti. It should be little softer as shown in picture below.

Procedure:

• Put some oil on a fry pan. Spread batter on a fry pan. Keep thinning the dhodha by a flat spatula.

• After its little red on one side. Carefully turn the dhodha. But before turning sprinkle little oil on soft side.

• Once done on both side, remove it and place on plate. Put some butter on dhodha, since dhodha is dry in texture, it would be more tastier if you apply butter. Enjoy it as a breakfast.

Khoya mutter mushroom (peas mushroom in cheese gravy)

Mom made besan burfi and then a lot of khoya was left so she made this delicious curry out of remaining khoya.

 



  Ingredients:

• 1 small onion
• 2 small tomatoes
• 2 flakes of garlic
• 1 small 1 inch sized ginger
• 1 green chili
• 2 tsp ghee
• 50 gms khoa
• 1 tsp chicken masala
• 1/4 tsp haldi
• 1/4 tsp red chilli powder
• 1 tsp chicken  tikka masala
• 1 tsp garam masala
• 1 1/4 tsp salt
• 1 bowl of peas
• 4 big mushrooms sliced

Procedure:

•   Make a puree of tomato, onion, garlic and ginger. In a pan heat ghee and add puree to it, saute.

•  Slice pcs of Khoya

• Add haldi and chicken masala and tikka masala, red chilli powder.

• when puree leaves oil then addd khoya pcs to it. Saute till it looks like picture on right.

• Add peas and mushroom to it.

• When the puree starts leaving oil. Then add salt and water. Add water little more than needed for gravy.

• Then close pressure cooker,  get 7-8  whistles on high. Open pressure cooker once all steam is out.

Delicios khoya mutter mushroom curry is ready. Enjoy :)