POTATOES WITH EGGPLANT

(This recipe is originally of Manjula’s but I have editted a bit according to my taste.)

Ingredients:

* 3 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
* 2 medium russet potatoes (aloo), peeled and cut into 1/2? cubes
* 4 tbsp Tomato puree
* 2 tablespoons chopped cilantro (hara dhania)
* 1 tablespoon oil
* 5-6 curry leaves
* 1 teaspoon cumin seed
* 1 chopped green chili adjust to taste
* 1 teaspoon ginger paste (adrak)
* 1 tablespoon coriander powder (dhania powder)
* 1/2 teaspoon turmeric (haldi)
* 1/2 teaspoon paprika (degi mirch)
* 1 teaspoon salt, adjust to taste
* 2 tablespoons water
* Oil to fry


Method:

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and curry patta after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add tomatoes puree stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subzi should be not very dry if needed add one cup of water.
11. Turn off the heat and add chopped cilantro mix it well.
12. Serve with roti or naan.

MACHHLI AUR PYAZ

PUNJABI FRIED FISH

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp crushed coriander seeds
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Method :

1. Clean and wash fish fillet.
2. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
3. Make a batter of gram flour, curd, egg, ajwain, crushed coriander seeds ,salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
4.Heat oil in a wok (kadai) and deep fry the fish till golden brown and crisp.
5.Serve punjabi fish hot , sprinkled with chaat masala and lemon wedges.

HONEY OAT BARS

INGREDIENTS:

Oats 2 cup
Raisins 1 cup
Flour 1/2 cup
Sugar 1/2 cup
Coconut 1/2 cup (crushed)
Baking powder 1/2 teaspoon
Butter 5 ounce
Honey 1 tablespoon

METHOD:

1.Mix oats, raisins, flour, sugar, coconut, baking powder,butter and honey in bowl with hands.
2. Now put this mixture in a slightly greased baking tray, spread and press well.
3. In a preheated oven bake till golden brown, now cut with the knife in bar shape and keep aside till it cools.

SMOKED MUTTON

INGREDIENTS:

Mutton half Kg
Onion 3 (chopped)
Onion 4-5 (cut into thick onion sliced)
Tomatoes 5
yogurt 750 gms
Ginger Garlic paste 2 tbsp
Red chilli pwdr 2 tsp
Coriander pwdr 2 tsp
Turmeric pwdr half tsp
Black cardamom 2
Bay leaves 2
Cinnamon 2 sticks
Cloves 3-4
Salt to taste
Coals 3-4

Method:

1. Chop 3 onions and cut 4-5 onions in thick slices and separate their layers and put aside.
2. Beat the yogurt in a bowl add the thick onion slices in it and keep aside.
3. Fry chopped onion in a deep pan until golden then add the meat and stirr a bit.
4. Add salt, red chilli powder, coriander powder, turmeric powder, and whole garam masala and also add a glass of water and cook until meat is tender.
5. While cooking, add chopped tomatoes in it.
6. When the water dries, stirr well.
7. When the 1/3rd of meat is tendered, add the yogurt and onion mixture.
8. Cook and dry the yogurt water.
9. Cook on low flame until the oil is separated. Turn off the flame then.
10. Give smoke to the curry with the help of coals.

Chicken Balti

Ingredients:

2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped.
(The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it’s not hot enough)
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato puree
salt to taste
1 teaspoon garam masala

Method:

1. Heat a little of the oil in a wok or balti pan over a high heat.
2. Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
3. Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
4. Add the rest of the oil to the wok and heat through on a medium heat.
5. Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown.
6. Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
7. Return the chicken pieces to the wok along with the Basic Curry sauce, tomato puree and salt.
8. Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
9. 10 minutes from the end, stir the peppers and garam masala into the sauce.
10. Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)

CHICKEN HANDI

Ingredients for Chicken:

Chicken - 1 Kg
Lime juice - 2 Tbsp
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Chili powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt - 1 1/2 tsp
Oil - 2 Tbsp

For Gravy:

Tomato pureee - 1/2 cup
Onions - 150 gms
Ginger - 2 cm
Chilli powder - 1 tsp
Green chillies - 2-3
Ghee or Oil - 5 Tbsp
Cloves, cinnamon, cardamoms - 2 each
Kasoori methi - 2 tsp
Salt - to taste
Cream - 2 Tbsp

Method for Chicken:

* Wash and clean the chicken.
* Mix with rest of the ingredients and keep aside for 2 hrs.
* Place in a thick bottomed vessel (handi) or a non stick pan and cook covered till chicken is tender.
* Open the cover and cook stirring till all the liquid is evaporated and chicken pieces are well browned (add some more oil if needed).

Method For Gravy:

* Grate onions. Mince ginger. Slit green chillies.
* Heat 4 Tbsp of oil or gee. Add cloves, cinnamon and cardamoms.
* Add onions and fry till brown. Add ginger and fry for 1 minute.
* Add chili powder and green chillies.
* Add tomato puree and salt. Simmer for 5 minutes.
* Stir in the cream. Add chicken pieces and simmer for 2-3 minutes.
* Heat the remaining ghee, add Kasoori methi and pour over the chicken.
* Serve with rotis or naan.

RAINBOW COLESLAW

INGREDIENTS:

1/4 green cabbage

1/4 red cabbage

1 onion

2 sticks celery

450g can crushed pineapple

MUSTARD DRESSING:

3/4 cup mayonnaise

1/3 cup french dressing

1+1/2 teaspoons mustard

3 tablespoons parsley

salt, pepper

METHOD:

Wash cabbage, shred finely, grate onion.

Combine cabbage, onion, chopped celery and drained pineapple.

Refrigerate, covered.

Mix dressing through the salad before serving.

MUSTARD DRESSING:

Combine all ingredients, mix well.

LAYERED GARDEN SALAD

INGREDIENTS:

1/2 lettuce

250g (2 cups) frozen peas

2 hard boiled eggs

250g mushrooms

125g tasty cheese

1 cup mayonnaise

2 tablespoons sour cream

2 teaspoons mustard

1 tablespoon lemon juice

6 shallots

1 tomato

4 rashers chicken

2 tablespoons parsley, chopped

METHOD:

Shred lettuce coarsely, place in salad bowl.

Sprinkle uncooked frozen peas over lettuce, push eggs through sieve, combine with finely sliced mushrooms spread over peas, top with grated cheese.

Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese.

Cover, refrigerate several hours or overnight.

Chop chicken finely, fry in pan until crisp, drain.

Top with tomato wedges, chicken and parsley just before serving.

FISH SALAD

INGREDIENTS:

4 fish fillets

1 onion

1 green pepper

1 lemon

2 tablespoons chopped parsley

1/3 cup olive oil

salt, pepper

METHOD:

Remove skin from fish, poach or steam fish until tender, cool.

Place fish in dish, top with peeled and thinly sliced onion and thinly sliced pepper.

Thinly slice half the lemon, add to dish with juice from remaining lemon half.

Sprinkle with parsley, add oil, season with salt and pepper, cover, refrigerate several hours or overnight.

Serve as a main course salad for two, or a side dish for four.

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