Achaari Baingan Kadhi

Ingredients:

Potatoes: 2 (cubed)
Brinjal: 1 (cubed)
Ginger-garlic paste: 2 tsp.
Grated ginger: 1 inch
Grated garlic: 3 cloves
Salt to taste
Cooking oil: 3 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Fennel seeds: 1/4 tsp.
Mustard seeds: 1/4 tsp.
Fenugreek seeds: 1/4 tsp.
Onion seeds: 1/4 tsp.
Asafoetida: 1 pinch
Cumin seeds: 1/4 tsp.
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Garam masala: 1/2 tsp.
Mango powder: 1/4 tsp.
Yoghurt: 1/4 cup

1. Marinate the cubed brinjal with grated ginger-garlic, salt, red chilli and turmeric for 15 minutes. Heat oil in a pan and slightly fry all the brinjals from both the sides and keep aside.
2. Heat the same oil and add fennel, mustard seeds, onion seeds, fenugreek seeds, asafoetida and cumin seeds. When they crackle, add the onions and fry until they are transparent.
3. Add the ginger-garlic paste and green chilli and fry until the raw smell goes away. 
4. Add the potatoes and sprinkle salt, let it cook for 2 minutes on medium flame. Add the chopped tomatoes and mix everything well. 
5. After about a minute, add the brinjals, sprinkle garam masala and mango powder and give everything a stir. Sprinkle some water if required and cover. Let cook on medium flame for about 10 minutes. Check if the potatoes and brinjals are done. Cover for another couple of minutes if they are not yet done.
6. Remove cover and add the yoghurt. Mix very well, let cook for 2-3 minutes. Remove from the heat and serve with chappatis.

 

Murgh Dahi Masala

Ingredients:

Chicken: 200 gm
Yoghurt: 1/2 cup
Garam masala: 1 tsp.
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Cinnamon stick: 1 inch
Dried red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.

1. Wash and clean the chicken and marinate it in a mix of yoghurt, garam masala, salt and lemon juice. Cover and keep in refrigerator for 2 hours. 
2. Heat oil and add the whole spices: cumin, peppercorns, cinnamon and red chilli. When they splutter and crackle, add the onion and sauté until it is transparent.
3. Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away. Add the tomatoes and green chilli and sprinkle little salt. Mix and let the tomatoes become soft and mushy.
4. Add the red chilli and turmeric, stir and add the marinated chicken along with the marinade. Mix well and let cook on medium flame for about 5 minutes.
5. Add a cup of water, mix and cover. Let cook for about 15 minutes. Remove cover and turn the flame to high. Remove from flame after 2 minutes, stir and serve hot.

Matar Do pyaaza

Ingredients:

Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Bay leaf: 1
Onion (chopped): 1
Spring onions (crushed): 2
Garlic (chopped): 2 cloves
Ginger (crushed): 1/2 inch
Poppy seeds: 1/2 tsp.
Garam masala: 1/4 tsp.
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/2 tsp.
Coriander leaves: a few
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Peas (shelled): 1 cup

1. Heat oil and crackle cumin seeds and add bay leaf. Add the chopped and crushed onions and let fry until the onions start becoming transparent.
2. Add ginger and garlic and give it a quick stir. Add poppy seeds, garam masala, red chilli, turmeric, coriander leaves and green chilli. Mix everything together and let cook for about 2 minutes.
3. Add the tomato and peas. Add salt and mix well. The peas will get cooked while the tomato becomes soft and mushy. 
4. Add coriander powder, cumin powder and mango powder and stir. If the peas are cooked, turn off the flame, cover for 5 minutes and then serve. If peas are not done, cover and let cook on medium flame for another 5 minutes. Remove cover, sir, turn off the flame. Cover for 5 minutes and then serve. 

Lauki-Chana Dal

Ingredients:

Chana Dal: 1 cup
Lauki (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Ginger-garlic paste: 2 tsp. (I used minced in mortal-pestle)
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Coriander leaves to garnish

1. Soak the chana dal in water for about 30 minutes. Drain from the water and pressure cook with salt and turmeric until soft. Keep aside.
2. Heat oil and crackle the cumin seeds. Add the ginger-garlic paste and fry well until the raw smell goes away.
3. Add the onions and fry until they are transparent. Add the chopped lauki and green chilli and mix well. Add tomatoes after about a minute and sprinkle a little salt. Add the red chilli and mango powder. Mix well and add little water (3-4 tsp.) if required. Cover and let cook until the lauki is soft and done.
4. Remove cover and add the cooked chana dal. Mix well and simmer for 5 minutes. Turn off the flame, garnish with coriander leaves and serve.

Lemony Dal Tadka

Ingredients:

Toor Dal: 3/4 cup
Split green moong dal: 1/4 cup
Lemon pickle: 1/2 tsp. (I used home-made lemon pickle, alternatively small lemon wedges can be used)
Cooking oil: 3 tsp.
Onion seeds: 1/4 tsp.
Ginger (crushed): 1 inch
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Dhansak masala: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: 3-4
Asafoetida: 1 pinch
Garlic (crushed): 4 cloves
Dried red chilli: 1

1. Wash and boil both the dals togather with the lemon pickle and a little salt if required. Let it cool and keep aside.
2. Heat 2 tsp. oil and crackle the onion seeds. Add the crushed ginger and fry for half a minute. Add the onions and fry until they are transparent.
3. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. Add red chilli and turmeric and mix well. Add this masala to the dal after about 30 seconds. Mix well with the dal and simmer all this mix for about 10 minutes.
4. Now prepare the tempering: Heat the remaining oil and crackle mustard seeds and cumin seeds. Add the dried red chilli, asafoetida, curry leaves and garlic and fry until the garlic starts browning. Add this temper to the dal and mix well. Turn off the flame and cover. Remove cover after 10 minutes and serve.

Rustic Salmon Curry

Ingredients:

Salmon Fish: 200 gm
Ginger-garlic paste: 2 tsp.
Coriander seeds: 1/2 tsp.
Black peppercorns: 1/2 tsp.
Star Anise: 1
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Dried red chilli: 1
Fenugreek seeds: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cashew nuts (soaked in water and ground): a few
Coconut (dessicated): 2 tsp.
Tamarind extract: 1 tsp.

1. Crush the coriander seeds, peppercorns and star anise in mortal-pestel. Add the ginger-garlic paste and lemon juice. Marinate the washed and sliced fish fillets in this mix for 15 minutes.
2. Heat oil and fry the fish pieces in medium heat for 5 minutes on both sides. Remove from the pan and keep aside, leaving the oil in the pan itself.
3. Heat the same pan again and add dried red chilli, fenugreek seeds, mustard seeds and onion seeds. When all the dry spices begin to splutter, add the onions and fry until they are transparent. 
4. Add tomatoes and green chilli and sprinkle salt. Let cook until the tomatoes are soft and mushy. Add the cashew paste, coconut and tamarind. Mix everything well and add 2 cups of water. Cover and let cook for 10 minutes.
5. Remove cover and add the fried fish. Mix and let cook for another 2 minutes, do not mix a lot as it will break the delicate fish. Remove from flame and serve with jeera rice. 

Kasoori Methi Chicken

Ingredients:

Chicken: 250 gm
Cooking oil: 2 tsp.
Kasoori methi: 3 tsp.
Garam masala: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Cinnamon stick: 1 inch
Black peppercorns: 1/2 tsp.
Shallots: 4 (crushed in mortal-pestel)
Garlic (chopped): 4 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (crushed): 1 inch
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Asafoetida: 1 pinch
Milk: 1/4 cup

1. Heat oil and add the asafoetida and the chicken. Add kasoori methi and garam masala and mix well with the chicken. Fry for about 2-3 minutes and then draining the oil in the pan, remove the chicken and keep aside.
2. Heat the same oil again and splutter cumin and peppercorns. Add the shallots and mix well till they become transparent. 
3. Add the garlic and mix, fry well for about a minute and add the tomatoes, green chilli and ginger. Sprinkle salt and mix well. Let cook until the tomatoes become soft and mushy. 
4. Add the dry spices: red chilli, turmeric,  cumin and coriander and mix well. Add the chicken in and fry everything together for about 2-3 minutes. 
   
   
   
   
5. Add in the milk and stir. Add a little water if required and cover. Let cook for about 10 minutes and remove cover. After about 2 minutes, turn off the heat and serve.