Corn Chowder

Ingredients                                                                                                      

 

Butter  25g

Yellow onion, chopped  50g

Carrot, chopped  50g

Celery stalk, chopped  25g

Sweet corn, kernels  150g

Bay leaf  1

Milk  500ml

Potato, peeled and diced  75g

Red bell pepper, chopped 25g

Salt and fresh ground pepper to taste

Thyme leaves for garnish

Method

1.       In a large saucepan, melt the butter over medium heat.

2.       Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

3.       Add corn to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer.

4.       Cover the pot and cook for 30 minutes.

5.       Discard the bay leaf.

6.       Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost tender.

7.       Bring to a boil, reduce the heat, and simmer for 5 minutes. Garnish with thyme

Peas Pulao

Ingredients                                                                                            

Basmati Rice 200g

Peas    150g

Onions  50g

Salt    to taste

Cinnamon  1 piece

Cloves   1 no

Bay leaf  2 no

coriander for garnish

Ghee 25g

water  400ml

Method

1. Soak The Basmati Rice in water for half an hour before cooking. Wash & drain the rice.
2. In a pan take some ghee. AS it starts melting add  bay leaf, cinnamon, cloves. fry for a minute then add Peas.
3. Fry them briefly & add the rice, salt. Add the water & cover the lid.
4. In a separate pan add a little ghee & fry the onions till it turns translucent & brown.
5. Garnish the rice with onions & coriander.

Dal Makhani

Ingredients                                                                                          

Urad dal (Whole black lentils)  200g
Onions, finely chopped   50g
Ginger paste   5g
Garlic paste  5g
Tomatoes, paste   150g
Green chillies slit  10g
Turmeric powder  2g

Cumin seeds  2g
Chilli powder   5g
Coriander powder  10g

Garam masala  2g
Oil       20ml
Cream  100ml
Salt to taste
Fresh coriander leaves chopped  and 20g  butter for garnish

Method

1. Clean, wash and soak the whole urad overnight. Drain and keep aside.
2. Add 2 cups of water with little salt (as per taste) and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3. Heat the oil in a non-stick pan and add cumin seeds. When the cumin seeds crackle, add the slit green chillies, chopped onions, ginger paste and garlic paste. Fry the onion till golden brown over a medium flame.
4. Then add turmeric powder, chilli powder and coriander powder and stir for 5 mins.
5. Add tomato paste and stir till the oil separates.
6. Add the cooked dal and 1 cup of water and salt simmer till it becomes little thick.
7. Add the garam masala and stir.  Add the cream and mix gently.
8. Garnish with the chopped coriander and butter.

Kachumber Salad

Ingredients                                                                         

Cucumber (peeled and chopped finely )  100g
Onion(chopped finely)   50g
Tomato (chopped finely)  50g
Lettuce (chopped)  50g
Lime juice  10ml
Salt and pepper to taste
Chat Masala (if required)

Method

1. Mix all ingredients well in a bowl

Lacha Paratha

Ingredients                                                               

Whole Wheat Flour (Atta)  500g

Oil  1 tbsp
Salt as per taste
Ghee for frying
Water for kneading

Method

1. Make a dough with whole-wheat flour , oil, salt & water. Cover it with moist muslin cloth.
2. Divide into equal size balls. Roll it into a circle of appox. 5 to 6 " diameter using dry flour.
3. Spread the ghee properly over entire surface.
4. Using a knife make a 2" cut lengthways and fold it inwards .
5. Spread ghee on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
6. Cook on a pre-heated Tawa / Gridddle
7. Turn the lachha paratha and pour  some ghee. Spread it on the paratha and shallow fry over low heat.
8. Turn it and again pour ghee on the other side. Cook the lachha parata on a low heat till golden brown.

Gajar ka Halwa (Carrot Halwa)

Ingredients                                                                                             

Carrots 1 kg
Milk  1 litre
Cardamom seeds 5gWater  3/4 cup
Ghee 100g

Raisins  25g

Almonds  25g
Pistachios  25g

Sugar   450 g

Khoya  100g

Method

1.      Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

2.      Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

3.      Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

4.      Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.

5.      Remove the gajar halwa from heat and arrange in a serving dish. Garnish with nuts and khoya.

6.      Serve cold or hot

Vegetable Jalfrezi

Ingredients                                                                        

Mixed vegetable 300 g            

(boiled french beans, green peas, potatoes and carrots)
Onions  100g 
Spring onion  100g     
Tomatoes  100g          
Green chilies  4no      
Ginger   10g

Coriander pwd   5g   
Tomato ketchup 50ml            
Sugar   5g       
Ghee  50 g
Salt  and Red chilly powder to taste

Method

 

1.      Chop the onions, spring onions (with stalks), tomatoes, green chilies, ginger and coriander separately.

2.      Heat the ghee in a vessel and fry the onions till golden.

3.      Now add the tomatoes, chilies, ginger and coriander and fry for at least 2 minutes.

4.      Add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt and a little water and cook for 5 to 10 minutes.

5.      Serve hot.

Parmentier Potatoes

Ingredients                                                                  

700 g    Potatoes
225 g    Butter
1 tbsp   Parsley, chopped for garnish
Salt and Pepper

Method

1. Peel and cut the potatoes into small dices, about 1cm.  Season the diced potatoes with salt and pepper
2. Cook in melted butter. cook in the oven for about 25 minutes, turning occasionally, until they are golden brown.
3. Sprinkle with the chopped parsley as garnish.