Vanilla Cupcake

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1/2 cup buttermilk

Method –

  1. Preheat the oven to 180°C and line a muffin pan with cupcake liners
  2. In a bowl, sift flour, baking powder and salt. Set aside
  3. Beat butter and sugar until thick and fluffy
  4. Add eggs one at a time beating well after each addition
  5. Add vanilla essence and continue beating
  6. Add the flour mixture in 3 batches alternating with the buttermilk
  7. Scrape down the bowl as needed and beat until just combined and smooth.
  8. Divide the batter evenly into 12 cupcake liners, filling 2/3 full
  9. Bake for 20-23 minutes at 180°C

Mixed Dal

Ingredients

  • 2 tbsp chana dal (Bengal gram)
  • 2 tbsp toor dal (split pigeon peas)
  • 2 tbsp urad dal chilka (split black gram)
  • 2 tbsp moong dal (yellow lentils)
  • 2 tbsp masoor dal (red lentils)
  • 1 pinch turmeric powder
  • 2 cups water
  • 1.5 tbsp ghee/oil
  • 1 medium onion, chopped
  • 1/2” ginger, chopped
  • 6-7 garlic cloves, minced
  • 2 dry red chillies
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 large tomato, chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • A pinch of asafoetida powder
  • Salt to taste
  • 2-3 tbsp chopped coriander leaves

Method –

  1. Clean the lentils, wash and soak for 30 minutes
  2. Add the lentils in a pressure cooker with 2 cups of water and a pinch of turmeric powder
  3. Pressure cook for 15 minutes on medium heat
  4. When the pressure releases, lightly mash the dals
  5. Heat ghee/oil in a pan
  6. Add cumin seeds, bay leaf and dry red chillies
  7. Add the onions and sauté till light golden
  8. Add ginger and garlic and sauté till raw smell goes away
  9. Add chopped tomatoes
  10. Sauté till the tomatoes soften
  11. Add turmeric powder, coriander powder and asafoetida powder
  12. Mix well
  13. Add the cooked dal and mix well
  14. Add 1/2 cup water or as per the consistency required
  15. Season with salt and mix again
  16. Simmer on low flame till dal thickens a bit
  17. Switch off the flame and sprinkle chopped coriander leaves

Tomato Soup

Ingredients

  • 2 tbsp butter
  • 2 bay leaves
  • 1/3 cup finely chopped onions
  • 1/2 tsp finely chopped garlic
  • 500 gm tomatoes
  • 1 cup water
  • Salt and pepper to taste
  • 1 tsp sugar
  • 1 tbsp chopped coriander leaves for garnish
  • 1-2 tbsp heavy cream (optional )

Method –

  1. Heat butter in a pot
  2. Add bay leaves and sauté for a few seconds
  3. Add chopped onions and garlic
  4. Stir until onions soften for about 3-4 minutes
  5. Add chopped tomatoes and salt
  6. Mix well
  7. Cover the pan and simmer on low heat until the tomatoes soften for about 8-10 minutes
  8. If the liquid dried up, add a splash of water and continue cooking
  9. Remove from heat and cook.
  10. Discard the bay leaf
  11. Add the cooled tomato mixture to a blender jar and blend to a smooth consistency
  12. Pour the tomato purée back into the pot
  13. Add water and adjust seasoning
  14. Mix and stir well
  15. Simmer on low heat until the soup becomes hot but not boiling
  16. Season with freshly crushed black pepper and stir
  17. Turn off the heat
  18. Sprinkle coriander leaves and fresh cream

Chicken Tomato Masala

Ingredients

  • 1/4 cup vegetable oil
  • 2” piece cinnamon
  • 3 green cardamoms
  • 75 gm onion, finely chopped
  • 3/4 tsp turmeric powder
  • 1 3/4 tsp Kashmiri red chilli powder
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 cup fresh tomato purée
  • Salt to taste
  • 400 gm chicken

Method

  1. Pour oil into a wok over medium heat
  2. Toss in the cinnamon and cardamom
  3. Add the onion and stir till translucent
  4. Add turmeric powder, red chilli powder, ginger and garlic
  5. Add tomato purée and salt
  6. When oil separates from the masala, add the chicken
  7. Stir to coat the chicken and add 3/4 cup water
  8. Cover and cook for 12-15 minutes till tender

Bharwa Bhindi (Stuffed Okra)

Ingredients

  • 250 gm okra, washed and dried
  • 1/2 tbsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • Salt to taste
  • 1/2 tbsp amchur powder (dry mango powder)
  • 1/4 tbsp garam masala powder
  • 1 tbsp garlic paste
  • 2 tbsp mustard oil
  • 1/2 tsp ajwain (carom seeds)

Method –

  1. Heat oil in a pan
  2. When the oil becomes hot, add caraway seeds
  3. Add the okra and stir
  4. Cover and cook on low heat for 4-5 minutes
  5. Remove the cover and cook for another 4-5 minutes till the okra becomes tender

Alu ki Sabji (Potato Sauté)

Ingredients

500 gm potatoes
1/2 tsp red chilli powder
A pinch of turmeric powder
1 tsp salt
Juice of 1/2 lime
3 medium onions, finely sliced
2 green chillies, finely chopped
3 tbsp oil
1/2 tsp mustard seeds
8 curry leaves
1/2 cup finely chopped coriander leaves

Method –

Boil the potatoes
Peel and mash them coarsely
Mix in the spice powders, salt and lime juice
Heat the oil on moderate heat
When hot, add mustard seeds and curry leaves
Add the onions and fry till transparent
Do not allow the onions to brown
Add the potatoes and chillies and mix gently
Garnish with chopped coriander leaves

Note – This Sabji can be used as a filling for masala dosa

Oil Free Chicken Soup

Ingredients

  • 250 gm bone in chicken
  • 3 cups of water
  • 2 tsp light soy sauce
  • 1/2 tsp + 1/3 tsp black pepper powder
  • 1 tsp salt
  • Half ear of a sweet corn – kernels removed
  • A few stalks of spring onion
  • 1.5 tbsp cornflour
  • 2 egg whites

Method –

  1. In a pressure cooker, add chicken, water, 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp freshly ground black pepper powder and close the cooker
  2. Once it whistles, reduce the flame to lowest and cook for 20 minutes
  3. Open the cooker and strain the contents into a saucepan
  4. Debone the chicken and add it to the strained chicken stock
  5. Heat the saucepan and add 1 tsp soy sauce, 1/2 tsp salt
  6. Bring this to a boil on medium flame
  7. Add the corn kernels and allow it to cook for about 5 minutes
  8. Once it boils, put the flame on low and remove about 1/2 cup of chicken stock and allow it to cook down
  9. Add the cornflour to the removed chicken stock and make a slurry
  10. Add this slurry to the simmering stock
  11. Add the chopped spring onion and stir
  12. Whisk 2 egg whites and pour it in the soup stirring continuously
  13. Add 1/3 tsp black pepper, switch off the flame and serve

Rogan Josh (Mutton Curry Kashmiri Style)

Ingredients

  • 1 kg mutton
  • 4 cloves garlic, chopped
  • Salt to taste
  • 2.5 tsp Kashmiri chilli powder
  • 100 ml yogurt
  • 250 gm onions, chopped
  • 50 ml ghee or oil
  • 4 cloves
  • 2 black cardamoms
  • 4 green cardamoms
  • 2 cinnamon
  • 1 blade of mace
  • 1 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp ginger powder
  • 1/4 tsp turmeric powder

Method –

  1. Boil the mutton with garlic and 1/2 tsp salt in 1200 ml of water for 20 minutes
  2. Remove from heat
  3. Remove the meat and set aside
  4. Skim off the scum, strain and reserve the cooking liquor
  5. Make a paste of chilli powder by mixing with a little water
  6. Whisk the yogurt and set aside
  7. Fry the onions in ghee or oil until lightly browned for about 12 minutes
  8. Add the cloves, cardamoms, cinnamon and mace and fry for 1 minute
  9. Then add the coriander, fennel, ginger and turmeric powders, chilli paste and 2 tbsp water and stir continuously
  10. After 2 minutes, add the meat
  11. Sauté for about 5 minutes
  12. Lower the heat, add the yogurt and sauté for a few minutes
  13. Add salt to taste, together with 800 ml of reserved liquor
  14. Cook until the meat is tender
  15. Before serving, remove the cinnamon, large cardamoms and mace, if intact

Glazed Doughnuts

Ingredients

  • 1 cup whole milk, warmed to about 43°C
  • 1 tbsp active dry yeast
  • 1/3 cup (65 gm) granulated sugar
  • 2 large eggs
  • 6 tbsp (86 gm) butter, melted and slightly cooled
  • 1 tsp vanilla essence
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 cups (500 gm) all purpose flour + more as needed
  • Vegetable oil for frying

For the Glaze –

  • 2 cups confectioner’s sugar, sifted
  • 1/3 cup (80 ml) heavy cream or whole milk
  • 1/2 tsp vanilla essence

Method –

  1. Whisk the warm milk, yeast and sugar together in a bowl
  2. Cover and allow to sit for 5 minutes
  3. Once the mixture is frothy, add eggs, butter, vanilla, nutmeg, salt and 2 cups (245 gm) flour
  4. Beat for 1 minute
  5. Add the remaining flour and beat for about 2 minutes until the dough comes together and pulls away from the sides of the bowl
  6. If needed, add more flour, 1 tbsp at a time. The dough should be slightly sticky
  7. Knead the dough on a lightly floured surface for 2 minutes
  8. Grease a large bowl with oil
  9. Place the dough in the bowl, turning it on all sides to coat with the oil
  10. Cover the bowl and let it rise for 1.5 hours to 2 hours
  11. When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles.
  12. Using a rolling pin, roll the dough out until it is 1/2” thick. Using a 3-3.5” doughnut cutter, cut into 12 doughnuts.
  13. Place the doughnuts on baking sheet lined with parchment paper or silicone mat
  14. Loosely cover and allow to rest as oil is heated in a large and heavy pan
  15. Add 2-3 doughnuts at a time and cook for 1 minute on each side
  16. Place fried doughnuts on a cooling rack
  17. To make the glaze, whisk all of the glaze ingredients together
  18. Dip each warm doughnut into the glaze and coat both sides
  19. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set and harden

Lauki ke Kofte (Bottlegourd Dumpling Gravy)

Ingredients

For the Kofte –

  • 3 cups grated lauki (bottlegourd), water squeezed out completely
  • 1 tsp red chilli powder
  • 1/2 tsp amchur powder ( dry mango powder)
  • 2 minced green chillies
  • 1 tsp grated ginger
  • 3 tbsp besan (gram flour)
  • Salt to taste

For the Gravy –

  • 2 medium onions
  • 1” piece of ginger
  • 7-8 garlic cloves
  • 2 large tomatoes
  • 1/2 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 3 tbsp oil
  • Coriander leaves for garnish
  • Salt to taste

Method –

  1. Add salt to the grated lauki and set aside for a few minutes
  2. Squeeze out even more water. Reserve the water to use in the curry
  3. Add red chilli powder, amchur powder, chillies, ginger, besan and salt to the grated lauki
  4. Mix well and form small balls
  5. Heat oil in a wok
  6. Fry the koftas till golden brown on all sides and set aside
  7. Meanwhile, make a paste of onion, garlic and ginger
  8. Also purée the tomatoes
  9. In the same oil, add cumin seeds
  10. Add the onion paste and fry till colour changes
  11. Add the tomato purée
  12. Cook till the oil separates
  13. Add turmeric powder, red chilli powder, cumin and coriander powder and salt
  14. Cook for 3-4 minutes till the masala is cooked well
  15. Add 1.5 cups of water and salt
  16. Bring it to a boil
  17. Add the koftas, cover with a lid and cook for 2-3 minutes on medium flame
  18. Garnish with chopped coriander leaves after switching off the flame