Gandloon Ka Saag

Ingredients:

• 3 bunch : Saag(chopped)
• 6 cloves : Garlic
• 2 tsp : Crushed dreid chilli
• 1 tsp : Salt
• 1 pinch : Asafoetida(hing)
• 1/2 tsp : Turmeric powder
• 2 green : Chillies

Directions:

Wash the saag and put it in a stainer. Fry garlic in a oil (amount you usually use to cook meal). Then add chillies, salt, hing, turmeric powder and green chillies into it. Cover it until all water in the saag dries. Then stir it for some time until you see oil on the sides of the pan. It's ready to serve with (optional) corn flour chappati ...... (one of my favourite dishes).

  

Chicken roast with potatoes

Ingredients:

• 12 medium : Chicken legs(or any part u like)
• 6 baby : Potatoes(peeled)
• 4 tbsp : Yogurt
• 2 tsp : Crushed red chillies
• 1 tbsp : Lemon juice
• 1 tbsp : Vinegar
• 1 tsp : Soya sauce
• 1 tsp : Pomegranate powder
• 1 tsp : Salt
• 1/2 tsp : Turmeric powder
• 2 tsp : Garam masala
• 1 tsp : Garlic powder
• 1 tsp : Tandoori masala
• 1 tsp : Whole corriander seeds
• 4 tbsp : Fresh corriander
• 1 medium : Fresh green chilli

 
Directions:

Put yogurt in a large bowl and mix all the ingredients into it. Then put chicken legs and potatoes in it. Mix well with hands and put it in the fridge for at least three hours. Then preheat the oven for 15 minutes at 230 C. Place the chicken and potato mixture on a baking tray, foil it and put it in the oven for around 1-hr. Check it after half an hour and stir it little bit. Put again in the oven until it is cooked and all the excess water dries. Serve it hot with mint chutney.

Note: If you see that chicken is cooked but there is still some water in it then put the chicken in the oven without a foil until all excess water dreid.
  

Potato Patties (Aloo ki tikyan)

Ingredients (1st step):

• 6 medium : Potatoes
• 2 tsp : Crushed red chilli
• 1 tsp : Salt
• 1 tbsp : Milk
• 1 tsp : Garlic powder
• 1 tsp : Garam masala
• 1 tsp : Corriander seeds
• 1 tsp : Pomegranate powder
• 2 fresh : Green Chillies
• 1/2 tsp : Turmeric powder
• 1/2 bunch : Fresh corriander
• 1 tbsp : Butter or margerine
• 1 medium : Onion(cut in small pieces)

Ingredients (2nd step):

• 4 tbsp : Gram flour
• 1 tsp : Chilli powder
• 1 tsp : Garam masala
• 1 tsp : Corriander seeds
• 1 tbsp : Yogurt
• 1 tsp : Salt (as per taste)
• 2 tbsp : Oil (for frying)

 

Directions:
  

Bake the potatoes in the microwave till they are cooked, or boil them in water. Then remove the skin of potatoes and mash them with hands. Stir fry onion in butter for couple of minutes. Add all other ingredients for 1st step along with stir-fried onion into the mashed potatoes and mix everything well. Make small balls and give it a round flat shape (not very thin). Then add all the 2nd step ingredients in another bowl (except oil), add some water in it and make a paste. Dip the patato patties in the paste and fry them in hot oil in a frying pan. Serve it hot with mint chutney.

Coconut Milk Smoothie

Ingredients:

• 3 : ripe Bananas
• 1/2 : cup Low fat plain yogurt
• 3 : tbsp Honey
• 1 : cup Coconut milk(unsweetened)
• 10 : oz Frozen berries (or fruit of your choice)

Directions:

Put coconut milk, bananas, honey, yogurt and berries into a blender. Blend it until it becomes smooth. It's quite energetic and healthy smoothie.

Note: You can use any other fruit instead of berries like I have tried this smoothie with fresh dates.

   

Bangen (aubergine) Chutney

Ingredients (1st step):

• 2 medium : Bangen (aubergine)
• 1 tsp : Salt
• 1/2 tsp : Chilli powder
• 1/2 tsp : Turmeric powder
• 1 tsp : Tamarind paste
• 1 tsp : Mustard seeds
• 1 tsp : Methi seeds
• 1 tsp : Mash ki daal
• 3 green : Chillies
• 2 medium: Tomatoes
• 1/2 bunch : Coriander Leaves

Ingredients (2nd step - bagaar):

• Few : Curry leaves
• 1 tsp : Mustard seeds
• 1 pinch : Cumin seeds

Directions (1st step):

Heat 2 tbsp of oil in a pan and fry mustard seeds, methi and maash ki dal for a minute. Then add garlic, tomatoes and baigan (cut In small pieces), along with green chillies, turmeric powder, chilli powder and salt. Cook till Baigan and tomato become a little tender. Finally add coriander leaves. Grind to paste in food processor with tamarind paste. Keep aside.

Directions (2nd step):

Heat little oil (about 4 tsp), add mustard seeds, curry leaves and cumin seeds. Fry till the curry leaves become a little crispy. Add this to the baigan paste.
 
  

Chicken kebabs

Ingredients

• 1 Kg : Minced chicken
• 2 large : Onions
• 5 green : Chillies
• 2 tsp : Crushed red chillies
• 1 tsp : Salt
• 3 tbsp : Gram flour
• 2 tsp : Garam masala
• 1 tsp : Pomegranate powder(anardana)
• 1 tsp : Whole dried corriander seeds
• 1 tsp : Garlic powder
• 5 tbsp : Fresh corriander
• 1 tsp : Yogurt
• 1/2 tsp : turmeric powder

Directions

First crush the onions and green chillies in a chopper. Add crushed onions, chillies and all other ingredients (mentioned above) into a minced chicken. Mix everything with hands. Make kebabs from the mixture and deep fry in hot oil. Serve with poodina chutney yummy!


Hint: How to make of kebab shapes quickly!

What you need is:

• Large plastic food bag
• one bowl water
• one flat bottom plate

Method: You can make round/flat kebabs with your hands but as the mixture sticks with hands so the kebab shape is not perfect. Hence use a plastic food bag, cut its sides,Sprinkle some water and place one kebab mixture (sphere shape) between the two sides of the plastic on a flat surface. Use the flat bottom plate to press the sphere, which will give it a nice round/flat shape. It's very easy to pick it now and fry in the oil.


Note: This recipe can be used for lamb kebabs.

Chicken Wings or Niblets (with Garlic)

Ingredients:

• 1 Kg Chicken Wings or Niblets
• 2 bunch Garlic ( crushed)
• 1 tsp Black pepper
• 1 tsp Salt
• 2 tbsp Oil
• 1/3 cup Water

  
Directions:
   
After washing chicken wings, fry them in oil for at least 5 minutes with garlic. Put water in them and cover them for 35 minutes on a very 'low' flame. Keep checking it in between these 35 minutes. When the wings become soft, stir them for 3 minutes on a high flame (until any water in it becomes dry). Then these are ready to serve. Its very healthy dish with very less oil and spices. Enjoy !

   

Asparagus with Ginger

Ingredients:

• 1 bunch: Asparagus
• 2 tbsp: Olive oil or sunflower oil
• 1 tsp: Cumin seed
• 1 tbsp: Minced ginger
• 1 tbsp: Lemon juice
• 1/2 tsp: Salt
• 1/2 tsp: Pepper

Directions:
  
Firstly break-off the ends of the asparagus with hands. Wash them and cut them in halves. Heat the oil, add cumin seeds, ginger paste, lemon juice, salt and pepper. Stir it for a minute then add asparagus into it. Stir the asparagus on a medium flame for 5 to 6 minutes util they become tender. Garnish with slices of fresh lemon and enjoy the taste of juicy and crispy asparagus.

Chicken Jalferazi

Ingredients (First Step):

• 1 kg : Chicken Thighs (boneless & skinless) cut in small cubes
• 1 tsp : cumin seeds
• 2 tsp : Ginger garlic paste
• 3 medium : onion
• 2 tsp : Red chilli powder (put more - as per your taste)
• 1 tsp : Salt (put more - as per your taste)
• 4 large : Tomato
• 1 tsp : garam masala
• 1 tbsp : yogurt

  
Ingredients (Second Step):

• 2 medium : Tomatoes (cut in cubes)
• 2 medium : Capsicums (cut in cubes)
• 1 medium : Onion (cut in cubes)
• 1 tsp : Garam masala
• 1/2 tsp : Turmeric powder
• 1 tsp : Cumin seeds
• 1 tbsp : Oil
• 2 slice : Green chillies

 
Directions:

1. Using ingredients for first step:
   
   Cut chicken into small cubes, wash and set aside. Put some oil in a pan, then add onions and let them tender for some minutes. Season it with ginger garlic paste, red chillies and salt. Add tomatoes in it and fry them a little bit. After that add chicken in it, fry gently, scraping the bottom of the pan frequently and turning the chicken. Add yogurt in it and fry it for another 5 to 6 minutes until u see signs of oil at the sides of the pan.
2. Using Ingredients for second step
   
   Put oil in a pan then add cumin seeds, capsicum, onion, green chillies and tomatoes along with garam masala and turmeric powder. Fry them for 5 to 6 mintues, then add them into the chicken mixture(made in first step) and cover it for another 5 minutes on a low flame. Finally garnish the cooked meal with fresh corriander leaves and garam masala. Serve it with home made fresh naan ..... yum yum !