Palak Mutton


Ingredients :
1 kg mutton
5 medium size onion
5 size tomato
1 tbsp ginger garlic paste
½ tsp turmeric powder
2 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tsp sugar
3 cups water
1 tsp mutton masala
1 bunch of spinach 

Whole garam masala :
1 bay leaf
3-4 black pepper
1 star anise
1 black cardamom
3 green cardamom
2 cloves
1 cinnamon crushed
3 tbsp Oil

Preparation:

Pressure cook spinach with 1/4th cup of water till one whistle. Switch off the flame. Allow pressure to drop. Puree to a smooth paste. Keep Aside.

Make a paste of onions and keep aside.
Make a paste of tomato and keep aside.
Heat oil in pressure cooker.
Add sugar.
Add all the whole garam masalas.
Add onion paste and cook till it turns golden pink. Add ginger garlic paste and cook for 2 minutes.
Add turmeric powder, red chili powder, coriander powder and mutton masala powder.
Add tomato paste and cook for 8-9 minutes or till the raw smell of tomato goes away.
Add mutton , salt and cook with on slow for 5-6 minutes till mutton is well coated with spices.
Add 2 cups of water. Close the lid and cook on high till you hear whistle. Lower the flame and cook for 20 minutes.
Open lid. Add Spinach puree and/or cook for 5 minutes more till u get a desired consistency.
Serve with roti/rice.

Zuchini cooked with Dried Green Chickpea


Ingredients :

1 big zuchini cut into small pieces
1 big onion chopped
1 green chili
1/2 inch ginger crushed
4-5 garlic pods crushed
1/4th cup dried small green chickpea soaked in water for 4 hours and pressure cooked with 1 cup water for 15 minutes
1 big potato peeled and cut into small pieces
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp curry powder
2 tomatoes pureed
1 glass of water
salt to taste
1 tbsp oil

Method :

Heat oil in a kadai.
Add cumin seeds.
Add chopped onions, green chilies and ginger garlic paste.
Cook till onion turns brown.
Add tomatoes and cook till pulpable.
Add all dry spices and cook for 5 minutes more.
Add potatoes, chickpea and zuchini.
Mix well. Add salt, water and bring it to boil.
Cook till potatoes and zuchini are well cooked.
Add more water if you think the curry is drying out.
Serve with roti/rice/chapatti



Fruit and Nut Cake


1 cups all purpose flour
50 grams butter
50 grams full cream milk (malai)
3/4th cup powdered sugar
2 tbsp baking powder
1 tsp vanila essence
1 eggs
pinch of cinamon powder
1/4th cup chopped strawberry
1/4th cup chopped amonds and cashew nuts each
1/4th cup chocolate chips
1/8th cup raisins
5-6 pineapple slices

Seive flour, sugar, baking powder,cinamon powder.Mix everything together.Keep aside.
Beat butter, eggs, vanila essence cream together.
Add the dry ingredients 1 tbsp at a time while continously mixing the batter.

Grease a baking tray. Prepare caramel for about 2 tbsp and spread it on the baking tray.
Spread pineapple slices evenly on the tray.

Now add strawberry, chocolate chips,grapes, cashew nuts and almonds to the cake batter.
Pour the cake batter into the baking tray, gently tap from the side to remove any bubbles
Bake in a preheated oven for 45 minutes at 180 degree centigrede.

Allow cake to cool down completely before you cut into pieces.

Corn Cheese Paratha




Ingredients:

1 cup sweet corn
3-4 cloves for garlic
Cheese cubes
salt and pepper to taste
1 green chili

To Cook:

Ground sweet corn with green chili and garlic pods.
Add salt, pepper and mix well.
Roll out two thin chapattis. Gently place the corn mixture on one of the paratha.
Apply water with fingers on the sides.
Spread cheese evenly.
Put the other roti on top of it.
Seal from the sides and roll out gently. Spread little atta while rolling if it sticks to your rolling pin.
Apply ghee on both sides. Cook till done.
Serve with pickle,curd or any gravy of your choice.

Caramel Custard





Caramel Custard

Ingredients:

2 eggs
2 cup milk
2 tbsp sugar + 3 tbsp sugar
1 tbsp vanila custard powder
4 small borosil bowls/aluminium bowls (50g container)

To cook:

Heat a pan.
Add 3 tbsp sugar and 2 tbsp water.
Heat on low heat till sugar to melt.
Do not stir the sugar. Gently fold the liquid sugar to the center of pan.
Once, sugar turns brown, turn off the heat and transfer equal amount of caramel to the bowls.
Heat milk for a minute.
Add 2 tbsp sugar. Break eggs into the milk.
Add custard powder.
Whisk everything together.
Pour this mixture to the bowls.
Cover the bowl with aluminium foil.
Take a 5 ltr pressure cooker.
Add 1 glass of water to the cooker.
Place the small plate that you get with pressure inside.
This prevents bowl from direct heating.
Place the bowls inside the pressure cooker above the plate.
Put the lid.Dont put the whistle on.
Heat on the low flame for 45 minutes.
Allow the custard to cool down.
To serve: Gently remove the custard from the sides.
Put a plate on the bowl and immidiatelt turn it upside down.

Pumpkin with Chickpea Curry




Ingredients:

1/2 cup chickpea/chole soaked in water overnight
250 grams pumpkin cut into medium size pieces
1 tbs mustard oil
1 bay leaf
2-3 cloves
2-3 whole black pepper
1 sp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
2 dry red chili
1 tsp sugar
salt to taste

To cook:

Pressure cook chole with 1 glass water and 1/2 tsp salt till you hear one whistle.
Heat oil in a wok/kadai.
Heat till smoking point.
Add mustard seeds, cumin seeds, dry red chili,bay leaf, clove and whole black pepper.
Add pumkin pieces, halk cooked chole, salt to taste, sugar, cumin powder,turmeric powder, fennel powder.
Add one glass water, cover and cook for 15-20 minutes.
Serve with Roti.