Alu Ki Sabji (Potato Gravy)

Ingredients

  • 3 tbsp ghee
  • 1/4 tsp asafoetida powder
  • 2 tsp cumin seeds
  • 2 tbsp cracked coriander seeds
  • 1 green chilli
  • 1 tbsp chopped ginger
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
  • Salt to taste
  • 1 cup chopped tomatoes
  • 5-6 boiled, medium potatoes
  • 4 cups water
  • A pinch of garam masala powder
  • A handful of chopped coriander leaves

Method –

  1. Dry roast the coriander seeds
  2. Pound them in a mortar and pestle and set aside
  3. Heat ghee in a pan
  4. Add asafoetida powder, cumin seeds and cracked coriander seeds
  5. Sauté for 10 seconds
  6. Add green chilli, chopped ginger and sauté
  7. Add turmeric, chilli and coriander powder
  8. Give it a quick stir
  9. Once the masalas are fried, add chopped tomatoes and cook on high flame for 2-3 minutes
  10. Add the boiled potatoes by crumbling them into large pieces
  11. Sauté on medium flame for 3 minutes
  12. Add warm water and let it boil
  13. Put the flame on low and cook till the gravy thickens
  14. Add a pinch of garam masala
  15. Add chopped coriander leaves and switch off the flame
  16. Serve with puris

Aloo Peyaj Bhaja (Sautéed Potatoes and Onions)

Ingredients

  • 400 gm potatoes
  • 100 gm onions
  • 1/4 tsp nigella seeds
  • 2 red chillies
  • 2 green chillies
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 40 ml mustard oil

Method –

  1. Peel the potatoes and cut them into 1 cm wide sticks
  2. Slice the onions thinly
  3. Slit the green chillies
  4. Heat the oil to smoking
  5. Add nigella seeds and dry red chillies
  6. Add the potatoes and turmeric powder
  7. Fry on medium heat for 2 minutes
  8. Add onions, green chillies and salt
  9. Fry on medium heat for 2 minutes
  10. Cook for 6-8 minutes stirring occasionally
  11. Keep frying until the onions have browned and the potatoes are cooked

Rajasthani Kadhi

Ingredients

For Kadhi –

  • 2 tbsp gram flour
  • 1 cup curd
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2.5 cups water
  • 5 cloves garlic, crushed
  • 2 green chillies, crushed
  • Salt to taste

For Tempering

  • 1 tbsp ghee
  • 1/2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/4 tsp asafoetida powder
  • 2 dry red chillies
  • 2 sprigs curry leaves

Method –

  1. Make a coarse paste of garlic and green chillies in a mortar and pestle
  2. Combine the yogurt and gram flour in a mixing bowl and whisk till smooth
  3. Add water and continue to whisk the mix
  4. Add red chilli powder, turmeric powder and salt. Mix well to combine
  5. Pour this mixture into a saucepan and place it over medium heat
  6. Keep whisking continuously and bring the Kadhi to a brisk boil
  7. After a few minutes of boiling add the freshly crushed garlic and green chilli.
  8. Mix well and turn the heat to low and simmer the Rajasthani kadhi for about 12-15 minutes.
  9. Keep whisking the Kadhi as it is boiling – it will prevent curdling and also give a smooth looking kadhi.
  10. For tempering, heat ghee in a tadka pan over medium heat; add mustard seeds, fenugreek seeds and allow it to crackle.
  11. Once the seeds crackle add the asafoetida, dry red chillies and curry leaves and stir fry for a few seconds. Turn off the heat.
  12. Add this tadka to the Rajasthani kadhi, and continue to boil for about 4-5 minutes.
  13. Once it is done, turn off the heat
  14. Serve with rice

Orange Cake in a Blender

Ingredients

  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla essence
  • 1/4 cup oil
  • 1/4 cup melted butter
  • 1 tsp baking powder
  • A pinch of salt
  • 1/2 tbsp orange zest
  • 1 tbsp lemon juice
  • 1 cup all purpose flour
  • 1/4 cup orange juice

Method –

  • Add eggs, sugar, vanilla essence, oil and butter in a blender
  • Blend for 1 minute
  • Pour the ingredients into a mixing bowl
  • Add baking powder, salt, orange zest, lemon juice and mix well
  • Sift the flour into this mixture
  • Add orange juice and combine together
  • Bake in a preheated oven at 180°C for 30-40 minutes

Boiled Peanut Chaat

Ingredients

  • 1 cup raw peanuts
  • 1 chopped cucumber (optional)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 carrot, grated (optional)
  • 2 green chillies
  • 1/4 tsp black salt
  • 1/4 tsp black pepper powder
  • 1 tsp red chilli powder
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • Juice from 1/2 a lime
  • 2 tsp chopped coriander leaves

Method –

  1. Soak the peanuts in hot water for 30 minutes to 1 hour
  2. Strain the water and put the peanuts in a pressure cooker
  3. Add a glass of water, a pinch of salt and pressure cook for 3-4 whistles
  4. Once it cools down, strain the water from the peanuts
  5. Add the rest of the ingredients to the boiled peanuts and mix well
  6. Serve at room temperature

Chicken Rezala

Ingredients

  • 500 – 600 gm chicken, cut in big pieces
  • 2 medium onions
  • 1” piece of ginger
  • 3-4 big cloves of garlic
  • 1 cup thick yogurt (not sour)
  • 5-6 whole cashews
  • 1/2 tsp poppy seeds
  • 3-4 dry red chillies
  • 4-5 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 2” stick cinnamon
  • 1/2 mace
  • 6-8 peppercorns
  • A fat pinch of nutmeg powder
  • 3 tbsp oil
  • 3 tbsp ghee
  • 1/3 tsp pepper powder
  • Salt to taste
  • 1/2 tsp sugar
  • 2-3 drops of kewra water
  • 2-3 drops of mitha attar

Method –

  1. Wash and drain all the water from the chicken
  2. Make a smooth paste of onion, ginger and garlic
  3. Soak the cashews and make a smooth paste with poppy seeds
  4. Beat the yogurt till smooth and add it to the chicken with onion, ginger, garlic paste, salt, nutmeg powder and pepper powder
  5. Marinate for at least 4-5 hours
  6. Heat the oil and ghee
  7. Lightly pound the whole spices and add it to the oil
  8. Shake off the marinade from the chicken and arrange them in a single layer in the pan
  9. Cook the chicken on medium heat till all the sides turn white
  10. Now, pour in the remaining marinade and mix well
  11. Cook for 8-10 minutes and add the cashew poppy seed paste
  12. Cook for a minute and pour 3/4 cup warm water
  13. Check the seasoning and cover
  14. Let it simmer on low heat till oil starts to float to the top and the chicken is cooked through
  15. Uncover and add the sugar, kewra water and mitha attar
  16. Switch off the flame and stir the gravy before serving

Phirni

This particular style of phirni is popular in the Mughlai eateries of Kolkata. It is usually served after Biryani.

Ingredients –

  • 75 gm basmati rice
  • 1 litre full fat milk
  • 75 gm sugar
  • A pinch of salt
  • 1/2 tsp cardamom powder
  • 4-5 strands saffron

Method –

  1. Wash the rice and soak it in water for 30 minutes
  2. Strain the rice over a colander and leave it to air dry
  3. Once dry, transfer rice to a grinder and reduce it to a powder in 4 or 5 short pulses. The grind should neither be too coarse nor too fine.
  4. Take 1 cup of milk out of the total milk and mix the rice flour in it. Premixing rice flour with cold milk before adding it to hot milk will prevent clumping.
  5. Gently toast some cardamom pods in a pan and crush them to a powder. Sift through a tea-strainer to ensure the powder is fine.
  6. Heat milk in a heavy-bottomed pan and reduce it on medium heat for about 10 minutes.
  7. Then add the rice flour and cold milk mixture and stir immediately to prevent rice from clumping.
  8. Add 4 or 5 strands of saffron to the pan
  9. Continue reducing on low heat until phirni thickens. Keep stirring continuously.
  10. Once the rice is cooked, add sugar and a pinch of salt. Also add the cardamom powder now.
  11. Keep cooking until the phirni reaches the right consistency. It should neither be too thick, nor too thin
  12. Transfer to the ceramic or glass bowl to set. Cover the bowls with a plastic wrap and place in the fridge for 24 hours to set completely.
  13. Serve chilled

Lau Ghonto (Dry Bottle Gourd Curry)

Ingredients

  • 400 gm bottle gourd
  • 1 tbsp yellow moong dal
  • 2 tbsp fresh coriander leaves, chopped
  • 2 bay leaves
  • 1 tsp ghee
  • 2 tbsp grated coconut
  • 2 slit green chillies
  • 1 tbsp mustard oil
  • 1/4 tsp cumin seeds
  • 1 tsp sugar
  • Salt to taste

Method –

  1. Cut the gourd into thin juliennes
  2. Dip in water for a few minutes and then strain
  3. Dry roast the yellow moong dal till aromatic
  4. Wash, strain and keep aside
  5. Heat oil in a wok.
  6. Temper with cumin seeds and bay leaves
  7. Squeeze out excess water from the gourd and add it along with the moong dal
  8. Cover and cook on medium heat for 5 minutes
  9. Water will come out, remove lid and cook the gourd till soft and moisture dries up
  10. Add the grated coconut, slit green chillies and half of the coriander leaves
  11. Add in the sugar and salt
  12. Cover and cook for 2 minutes
  13. Switch off the flame and add ghee
  14. Add the rest of the coriander leaves