Daal keema

Ingredients:

• Masoor daal - 2 cups
• Chicken keema - 500 gms
• Onions - 2 big chopped finely
• Green chillies -  1- 2
• Tomatoes -  2 big chopped
• Garlic paste - 1 tbspn
• Ginger paste - 1 tbspn
• Turmeric powder - 1 1/2 tspn
• coriander powder -  1 tspn
• cumin powder - 1 tspn
• Red chilli powder - 1/2 tspn
• Kashmiri red chilli powder - 1 tspn
• Garam masala powder - 1 tspn
• Salt to taste
• Mustard oil - 2 tbspn
• Whole garam masala spice - 1 tspn
• Asafoetida - a pinch
• Ghee - 1 tspn

Method:

• Pressure cook the daal with salt and trumeric powder (1/2 tspn) with just enough water. 
• Now in a deep and thick bottomed pan add the mustard oil and heat. 
• Add the whole garam masala spices and let them crackle. 
• Now add chopped onions and brown them. 
• Once brown add garlic and ginger paste and saute. 
• Now add turmeric (1/2 tspn), red chilli powder, cumin powder and coriander powder and cook them well. Add the tomatoes and cook till the tomatoes are cooked. 
• Finally add the chicken keema and cover and cook on simmer for 15 mins or till the oil separates. 
• Once the keema is cooked add the daal and salt to taste. 
• Add water and bring everything to a boil and let it simmer for 5 mins. 
• Heat ghee in a tadka pan and add a pinch of asafoetida and kashmiri red chilli powder and remaining turmeric powder and lower the heat cook for 5 seconds. 
• Add this to the daal and serve.

Momos

Steamed and fried momos with garlic chilli chutney

Recipe:

Chicken mince - 500 gms
Onion - 1 small
Garlic - loads of them
Green chilli - 3
Soy sauce - 1 tspn
Salt and pepper to taste
Maida - 1 1/2 cup
Oil - 1 tspn
A pinch of salt

Mince garlic and mix all ingredients in the chicken mince. Keep aside for a min of 30 mins(the more the better). Knead the dough and keep aside for 20 mins.
Roll small puris paper thin and fill the chicken mixture. Make a dumpling by folding the ends.
Steam in a steamer (I use the idli one) for 7-8 mins.
Serve with garlic chutney and love... 

Garlic Chutney: 

Garlic - Loads of them..  
Dried Red chillies - 8-10 depending on the heat you can handle (soaked in warm water for 1 hour min)
1 small tomato
Vinegar - 1 tspn

Put all the ingredients in a blender and make a coarse paste
Heat 1 tspn oil in a pan and add the mix
Add salt to taste
When the tomato is cooked take add a pinch of sugar and mix well
Take the chutney off heat and add 1 tspn vinegar

Soya Chunks

An experiment with Nutrela soya Chunks..

Actually this is my mom's experiment some 20 years back and we've just made it a tradition since then to have it whenever we reunite.. the family i mean..

We call it CHUNKS..

You need:

Nutrela Soya Chunks - 1 Pack (200 gms i guess)
Onions - 5 big ones finely chopped
Garlic - 1 big bunch finely chopped
Green Chillies - as many as you want
Black pepper powder - again depending on you (i love it so i used about a tbspn)
Salt
Ketchup - 3 Tbspn
Chilli Sauce - 2 tbspn
Soya Sauce - 2 tbspn
Some Corn flour

Oil for cooking

How you make it:

Boil water with enough salt for soaking the soya chunks. They take approx 30 - 40 mins to swell fully. Once they are squeeze out as much water as you can. Now add some Soya Sauce (about 1 tbspn) and sprinkle corn flour just enough to coat them with both. They are ready for shallow frying. In a pan heat some oil and shallow fry all of them and keep aside.

Now in a pan/ kadahi.. heat oil add garlic, chillies and saute for a min. Add onions and cook till nicely done.. you need not turn them golden brown however they need to be cooked well. Now in a bowl add all the sauces. Add water to make them runny and add salt and black pepper to the mix. Add this mix to the onions and bring to a boil. Now add the shallow fried chunks in the pan and cook until the liquid dries out and gets soaked in..

Served best with Paranthas..

Here's how it looks:

Hope you guys enjoy it as much as we all do 

Palak paneer style bhurji

Palak paneer style bhurji:

What we need:
Homemade paneer (cottage cheese)
Palak- chopped(spinach)
Pyaaz- chopped (onion)
Tamatar- chopped(tomato)
Adrak- chopped (ginger)
Hari mirch- chopped (green chillies)
Lehsun (garlic)
Garam masala powder (all spices powder)
Haldi (turmeric)
Lal mirch (red chilli powder)
Salt
Oil - 1 tbspn only
Jeera (cumin seeds) for tempering

Method:

In a thick bottom pan or a non stick pan add oil and let it heat on low flame. Add cumin seeds and let them crackle. Add onions to the oil and fry till light brown. Add chillies, ginger and garlic and sauté for another 2-3 mins. Add the spices except for garam masala powder and sauté for some more mins. Now add tomatoes and salt and fry till oil separates. Add homemade cottage cheese and mix well. Cook for 5 mins and add chopped spinach. Cook for another 5 mins with the lid on or till spinach wilts. Uncover and cook for another 2-3 mins till the water evaporates.

Serve with roti/parantha/naan.

Kadhai Chicken

Ingredients:
Chicken 1 kg
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Black peppercorns whole 6-7
Dry red chillies 6
Ginger 2 inch piece
Garlic 15-16 cloves
Ghee 2 tablespoons
Oil 2 tablespoons
Onion chopped 1
Tomatoes chopped 4
Salt to taste
Fresh coriander chopped for garnish

Method:

We need to dry roast the whole spices and make a powder. I like it coarse.. some may prefer it fine. Then we need a paste made of red chillies ginger and garlic. This will be a thick fine paste. Please use a little oil instead of water for grinding the same. Now in a kadhai heat ghee add onions and sauté till light brown. Now we need to add half of the ground powder and the ginger garlic and red chillies paste. Sauté for another 4-5 mins. Add tomatoes and salt and cook till tomatoes are completely cooked. Put chicken and stir. Cook for 5 mins. Add the remaining dry powder and mix well. Add half cup water and stir. Cover and cook till chicken is done. Garnish with coriander and serve. Best complimented with naan..

Sattu Parantha and Baigan Bharta with Tamatar ki Chutney

Baingan Bharta and Tamatar Chutney

Sattu Parantha

Serves 2

Pretty simple to make and very delicious.

Ingredients:

For Paranthas

Sattu - 1cup
Ajwain - 1/4 tspn
Kalonji - 1/4 tspn
Garlic cloves - 5-6 chopped
Green Chillies - 2 chopped
Ginger - 1 inch chopped
Onion - 1 medium chopped
Achar masala - 1 tbspn
1 lemon juice
Salt to taste
Red chilli powder to taste

Method for stuffing:

Mix all ingredients in sattu with the help of little water. The mixture should be powdery yet should be evenly mixed. Once done normal atta balls are to be stuffed with this and rolled out as paranthas.. like any other stuff parantha.

For Baingan bharta & Tomato chutney:

Bharta baingan - 1
Tomatoes - 3 medium sized
Onion - 2 medium chopped
Garlic cloves - 5-6 chopped
Green Chillies - 1-2 chopped
Mustard oil - 1 tbspn
Salt to taste
Coriander leaves chopped

Method:

We need to roast the brinjal on gas or microwave it as per convenience. The process of roasting is to be repeated for the tomatoes. Once cooled peel the brinjal and tomatoes. Mash brinjal and add one roasted tomato and mash again mixing them well. Mash the other two tomatoes in a separate bowl. Add half of the onions,garlic, chillies and corainder in brinjal tomato mixture and the rest in the tomato mash. Add half of oil to each of the mix.

Ready to serve..