Rajma Madhra Recipe

Ingredients


Rajmah {red beans) 250 gms 
Haldi {turmeric powder)1 tsp
Dahi {yoghurt) 1 kg
Oil /ghee  200 ml
Dalchini {cinnamon)   2 sticks (2" each)
Methi seeds {fenugreek) 1/2 tsp
Chhoti elaichi (green cardamoms) powdered 5-6
Garam masala, powdered 1 tsp
Badi elaichi {black cardamoms) 4-5
Laung {cloves) 3-4
Salt to taste

Method

1. Soak the rajmah totally immersed in water, overnight.
2. Boil the beans in water, till they become tender.
3. Drain the water and keep aside.
4. Take a thick heavy-bottomed pan and put the dahi in. Whisk it. Add the oil and also the dalchini, chhoti elaichi, badi elaichi, laung, salt and haldi. Stir well. Keep the pan on high heat and bring to a boil.
5. Go on cooking and stirring till the gravy is golden brown in colour. Keep scraping the bottom and the sides of the pan to prevent the gravy irom sticking and burning.
6. Add warm water, a little at a time to prevent burning.
7. When the gravy is fully cooked it will have a rich brown colour and the oil will separate. Add methi seeds and continue stirring.
8. Put in the boiled rajmah, a little warm water and stir the gravy and rajmah together. Keep the pan on low heat till the water evaporates. Before taking the pan off the stove, add powdered garam masala and cover with a lid.

Paneer Masala Recipe

Ingredients

Paneer  250g
Onion  500g, Sliced
Tomato 250g, Sliced
Ginger small pieces, Crushed
Garlic 10 cloves, Chopped
Mint leaves  few
Green chillies  4-5, Chopped
Green Corriander For garnish
Green cardamom  1
Cloves 2no
Butter 25g
Salt
Red chilly powder

Method  

1. Deep fry the panneer cubes in oil.
2. Heat butter in a pan.
3. Allow it to melt. Then add the clove and cardamom. Fry for a second.
4. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
5. When the onions turn golden brown and gives a nice aroma, Add salt and red chilly powder then add the tomatoes and fry.
6. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
7. After frying well, remove the pan from stove.
8. Add mint leaves just before removing the pan. And cool the masala.
9. Grind the masala well in a mixie with water . Masala should be of medium consistency.
10. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
11. Cook this in slow fire for 15 - 20 minutes.
12. Garnish with Corriander and serve with hot Parathas.

Healthy Ayurvedic (Amla Garlic) Paratha Recipe

Ingredients

Flour 300gms
Sufficient water to make the dough
Salt to taste
Amla 100g
Spring / Green /Young garlic 50g
Fresh coriander leaves (finely chopped) 20 g
Green chillies (finely chopped) 4 no
Ginger (crushed) 1-inch piece
Ajwain 5g
Ghee or butter 50 ml

Method

1. Knead semi-soft dough with wheat flour, sufficient water and salt to taste.
2. Grate the amla and squeeze out the water.Chop spring garlic.
3. Add finely chopped coriander leaves, green chillies, and ginger, ajwain and salt to taste.
4. Mix well.Divide the mixture into equal rounds.
5. Similarly do the same with the dough. Roll out the portion of the dough into small chapati, spread a tsp of oil evenly on the rolled out chapati,place a portion of the Amla & garlic mixture in the centre of the chapati.
6. Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into an evenly spread out paratha.
7. On a hot griddle roast both sides of the paratha till they turn a shade of golden.
8. Grease with ghee or butter.
9. Serve hot with pickle and curd.

Pommes marquise

Ingredients

Potatoes 200g
Butter 25g
Egg yolk 1
Tomato concasse 50ml
Seasoning
Egg wash

Method

1. Wash, peel and cut potatoes into even size.
2. Cook in lightly salted water.
3. Drain off the water, cover and return to low heat to dry out the potatoes.
4. Pass through a medium sieve
5. Add one egg yolk and mix well.
6. Mix butter. Correct the seasoning.
7. Pipe mixture in the shape of an oval nest.
8. Place in a hot oven at 230°C for 2-3 minutes.
9. Remove from the oven and brush with egg wash and brown lightly in hot oven.
10. Place a cooked tomato concasse in the centre, sprinkle with chopped parley.

Russian Salad / Salade russe

Ingredients

Carrot  100g
Turnips  50g
Frenc Beans  50g
Green Peas  50g
Mayonnaise 125 ml
Viniagrette  15ml
Potatoes 50 g

Method

1. Peel & wash the carrot, turnips , potatoes and french beans and cut into dices.
2. Cook separately in salted water , refresh and drain well.
3. Cook the peas refresh and drain well.
4. Mix all the well drained vegetables with viniagrette and then mayonnaise. 
5. Correct the seasoning . Dress neatly.

Ratatouille

Ingredients

Baby marrow 200g
Aubergines 200g
Tomatoes 200g
Oil 50ml
Onion, finely chopped 50g
Green pepper, diced 50g
Clove garlic, chopped 1
Salt, pepper
Chopped parsley

Method

1. Peel and cut marrow and aubergines into slices
2. Concasse the tomatoes.
3. Place the oil in a pan and add the onions.
4. Cover with a lid and allow cooking without colouring.
5. Add the garlic, marrow and aubergine slices and pepper.
6. Season lightly. Allow to cook gently for 4-5 minutes.
7. Add the tomato and continue cooking for 20-30 minutes or until tender.
8. Sprinkle parsley.

Fillet de poisson dugléré

Ingredients

Fish fillet  4no.
Finely chopped shallots 10g
Tomato concassé 200g
Fish stock 60ml
Dry white wine 60ml
Fish veloute 250ml
Butter 50g
Lemon juice
Parsley
Seasoning

Method

1. Clean and wash fillet.
2. Melt butter in a pan and sauté shallots.
3. Add the fillet which may be folded into two, add the tomatoes and chopped parsley.
4. Season with salt and pepper.
5. Add the fish stock, wine and the lemon juice.
6. Poach for 5-10 minutes.
7. Remove the fillet.
8. Pass and reduce the cooking liquor in pan, add fish veloute, pass through fine strainer.

Chapati

Ingredient

Wheat Flour  500g
Salt   1 tsp
Water to knead dough

Method

1. Mix , salt, wheat flour and adequate amount of water to knead smooth dough.
2. Leave it for an hour.
3. Make equal sized balls, smear them with dry flour and roll them out on a rolling board.
4. Heat a griddle. Put the chapati on it.
5. Moderately roast both the sides of chapati on griddle.

kheer

Ingredients

Basmati Rice 40g
Sugar 80g
A few strands of Saffron
Milk 500 ml
Ghee 15g
Raisins 20g
Cardamom Powder 5g
Cashew Nut (thinly sliced) 25g

Method

1. Take milk in a pot and bring it to a boil. Reduce the flame.
2. Meanwhile wash the raw rice thoroughly.
3. Add the rice into the boiling milk.
4. When rice are half cooked, add little water if required.
5. Mix sugar and cashew nut pieces with cooked rice.
6. Stir continuously until it boils.
7. Dissolve saffron in little milk.

Dahi Shorba

Ingredients

Curd 450 ml
Gram flour (besan) 50 g
Water 450 ml
Sugar 2 tsp
Salt 1 tsp
Radish 100g
Oil 1 tbsp
Asafetida (Hing) 1 pinch
Black mustard seeds 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Curry leaves 2-4 no
Whole, Dried red chilies 4no
Garlic chopped 1 tsp
Ginger chopped 1 ½ tsp
Salt to taste
Coriander chopped to garnish

Method

1. Whip curd until it turns smooth.
2. Combine Gram flour with water and the yoghurt.
3. Add Sugar, salt and radish and bring to a boil over a moderate flame.
4. Simmer for 10 minutes, before removing the radish from the pan and dicing them.
5. In a frying pan, heat oil and add Asafetida, mustard seeds, cumin and coriander seeds. Toss in the curry leaves and the chilies.
6. Finally add the ginger, garlic and the salt. Simmer for 5 minutes.
7. Strain the soup; add diced radish and serve hot garnished with chopped coriander.

Karahi chicken

Ingredients

Chicken, cut into 8 pieces 1no
Onion, chopped 100g
Tomatoes, chopped 300g
Garlic cloves, chopped 3no
Capsicum, diced 100g
Whole dry red chilly 4no
Coriander seeds 10g
Garam masala 20g
Fresh coriander, chopped 20g
Chicken stock 200ml
Ghee 50g
Salt to taste

Method

1. Heat the ghee in a karahi and add crushed red chilly and coriander seeds and cook for a minute. Add garlic and onion. Stir for about 4 minutes until the onion is golden.
2. Add tomatoes and cook till masala leaves oil.
3. Add the chicken and cook over high heat , stirring occasionally, for about 5 minutes.
4. Add capsicum sauté for 2-3 minutes. Add the stock and salt and simmer for 10 minutes, until the sauce has thickened and the chicken is tender.
5. Add fresh coriander and garam masala and serve with naan or chapatti.

 

Chicken Carbonara

Ingredients

Rice   400 g
Bacon 1 inch sliced  250g
Chicken breast boneless, skinless, sliced  400g
Garlic minced  5g
Heavy cream  250ml
Green Peas  (boiled )  250g
Parmesan cheese grated  50g
Spring onions thinly sliced  100g

Method

1. Boil Rice.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, sauté until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.

Adrak Ki Chutney

Ingredients

Ginger 250g
Jaggery 250g
Tamarind Water 250ml
Whole Red Chilly 150g
Oil 100ml
Salt

For Baghar
Urad Dhuli Dal 10g
Chana Dal 10g
Fenugreek Seed 3g
Cumin Seed 5g
Curry Leaves Few

Method
1. Fry Whole Red Chilies Till Darken, Grind Together The Fried Chilies, Tamarind Water And Jaggery Set Aside.
2. Cut Ginger into Juliennes And Fry Till Golden Brown, Remove And Add Tamarind Water Along With Salt.
3. Reheat Oil And Fry Ginger And All The Baghar Ingredients Except The Curry Leaves; Pour The Baghar Over Ginger Tamarind Mixture.

Tamatar Dhania Shorba

Ingredients

Tomato-1 Kg
Garlic-2 Cloves
Ginger Grated-1 Tsp
Red Chilles-2
Corriander Leaves-2 Tsp
Dhania(Corriander Seeds)-1 Tblsp
Jeera-1 Tsp
Ghee -1 Tblsp

Method

1. In A Kadai Fry Dhania, Jeera ,Red Chilles With Out Adding Oil
2. To That Add Tomatoes(Finely Cut),Garlic (Whole),Ginger,
3. Add Little Water Boil For 15 To 20 Mins
4. Cool
5. Take Out The Red Chilles And Grind It In A Mixy
6. Sieve It Add Salt ,Water Boil Well
7. Heat Ghee Add Jeera(1 Tsp) Pour Over Shorba Add Corriander Leaves
8. Serve Hot

Grilled Mushroom (Champignons Grilles)

Ingredients

Mushrooms 200g
Butter or oil 50 ml
Salt and pepper

Method

1. Peel the mushrooms, remove the stalks , wash and place on an oiled grilling tray, sprinkle with oil and season with salt. And pepper.
2. Grill on both sides for 3-4 minutes until soft. Serve as a vegetable or as a garnish with grilled meats.

Sauté Potatoes (Pommes Sautées)

Ingredients

400 g even-sized potatoes
Oil
Salt and pepper
Chopped parsley

Method

1. Boil the unpeeled potatoes for 15 minutes, keeping slightly underdone.
2. Peel, cool and cut into slices.
3. Toss in hot oil in frying pan , season lightly with salt and pepper.
4. Sprinkled chopped parsley.

Lamb Hot pot

Ingredients

Lamb 500g
Onion, sliced 100g
Potatoes, Sliced 400g
Brown stock 1 lit
Salt, Pepper
Oil Optional
Parsley chopped

Method

1. Trim the meat and cut into even pieces.
2. Season with salt and pepper and place in a deep pan.
3. Lightly sauté the onion in the oil, if desired. Mix the onion and 300 g of potatoes together.
4. Season and place on the top of meat, add stock.
5. Neatly arrange overlapping layer of the remaining potatoes on top and place to cook in a hot oven at 230- 250 C until lightly coloured.
6. Reduce the heat and simmer gently until cooked approx. 1 ½ - 2 hrs.
7. Serve with the potatoes brushed with butter and sprinkle with chopped parsley.

Purée de lentils ( lentils soup)

Ingredients
Mirepoix:
Onion, small dice 50 g
Celery, small dice 25 g
Carrot, small dice 25 g
Lentils 250g
Stock 1 lit

Sachet:
Bay leaf 1no
Whole cloves 2no
Peppercorns 6no
Salt to taste
Pepper to taste

Method
1. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.
2. Add the stock. Bring to a boil.
3. Soak Lentils for 2 hrs. drain and add to the stock. Also add the sachet.
4. Cover and simmer until the Lentils are tender, about 1 hour. Remove sachet.
5. Pass the soup through a strainer.
6. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock or water.
7. Season to taste.