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