Aloo Makhani

Ingredients:

For the Aloo:(potatoes)

3 medium sized potatoes 

1 tbsp milk

1 tbsp flour

salt to taste

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp amchur powder(dry mango powder)

oil for deep frying

For the Gravy:

150 gms tomato puree

1 onion

1 tbsp ginger garlic paste

150 gms fresh cream

salt to taste

pinch of turmeric

1 tsp chilli powder

1 tsp garam masala

pinch of sugar

2 tbsp oil

Method:

For the Aloo:

boil the potatoes and mash well in a mixing bowl the milk and add the rest of the ingredients to it except the flour. Make them into little round balls and roll them in the flour and deep fry them in hot oil till golden brown. Should yield about 15.

For the gravy:

Chop the onion and fry it till translucent , then add the ginger garlic and tomato puree, let it cook on low heat till the raw smell of tomato disappears add some water if needed, add chilli powder, salt . Now add the garam masala powder and cream and mix , let it simmer for 5 more minute, add the potato balls and mix carefully. Take it off heat and serve with rice or parathas.

Mixed vegetables can be cooked this way too with a single potato.

Honey Pork

Cooking pork has never been easier.  Honey complements the flavour,   try this very popular and delicious dish.

Ingredients:

 Pork - 1/2 kg (1 pound approx) diced 

Soy Sauce - 2 tea spoons

 Ginger Garic Paste - 2 tea spoons

 Tomato paste - 3 heaped tablespoons

Honey - 4 table spoons 

Salt - to taste

 Chilli powder - 1 tea spoon (optional) 

Onion paste - 2 heaped tablespoons (optional, see method below)

 Method: 

Onion paste - Peel and chop one medium onion into big pieces.  Saute lightly in 1 teaspoon of oil and grind to a paste in a food processor. Marinate the pork by mixing all the ingredients in a bowl except honey and oil and refridgerate overnight. Heat the oil in a pan, add the marinated mixture and cook uncovered over medium heat.  After 10 minutes, add 2 tablespoons of honey and stir in.  Cook for another 10 minutes and add the rest of the honey. At this stage, if it looks dry, add a few table spoons of water and stir. Cook till done.  Great accompaniment with Toast, Naan, Roti or Rice.

This delicate aromatic rice is cooked in coconut milk and flavoured with condiments, mint and coriander.   Its a very versatile dish which can be modified to suit your taste buds.

For 4 people

 INGREDIENTS 

Basmati Rice - 2 cups

Ghee, butter or oil - 3 table spoons

Onions - 2 medium (sliced finely) 

Chillies - 2 (optional) 

Ginger-Garlic paste - 2 teaspoons 

Tomato - 1 big (chopped) 

Mint - 1 small bunch (chopped) 

Coriander leaves - 1 small bunch (chopped) 

Salt - to taste 

Coconut Milk -  1 cup 

Water - 2 cups

Condiments:

 Cinnamon - 1 stick (1 inch long) 

Cardamom - 4 pods 

Cloves - 2 pieces 

Star anise - 2 pieces

For Garnish: 

Raw whole cashew nuts - a handful (2 tablespoons heaped or 50 g) 

Chopped coriander

Method: 

Wash, soak rice for 15 minutes and drain. Set aside. Heat ghee, butter or oil in a wide frypan and fry the cashewnuts until golden. Remove the cashew nuts and set on a paper towel.  To the pan, add the condiments and after 1 minute, add sliced onion and chillies.  Saute until onions are translucent and are just begining to turn golden. Add the ginger- garlic paste and chopped tomato and cook for 5 minutes until the moisture from the tomato is dry.  Add the chopped mint and coriander and after they just wilt, add the drained rice and mix well.  Once the moisture from the rice has evaporated (it takes about 5 minutes), take off from heat. 

Cooking method: 

In the cooking vessel, add the coconut milk and rice, salt and the rice mixture and cook in any of the following methods: 

Rice Cooker 

Place the liquid and rice mixture in a rice cooker and switch on. Do not disturb until the cooker indicates that it is done and wait for another 10-15 minutes atleast before garnishing and serving. 

Microwave: 

Place liquid and rice mixture in a microwaveable vessel and cook uncovered on high for 15 minutes.  Allow it to rest for a further 10 minutes before garnishing and serving. 

Stovetop: 

Bring liquid to a boil in a heavy vessel, add the rice mixture and cook on high with the lid on for 10 minutes.  Then, reduce heat to low and cook for another 20 minutes or until done.  Allow to rest for a further 10 minutes before garnishing and serving. Garnish with the fried cashew nuts and chopped coriander leaves. Serve with raita.

BADAM KHEER (sweet beverage flavoured with almonds)

(makes 6-8 cups)

Milk - 1 litre (full cream)

Almonds - 32 pieces (8 pcs per cup of milk)

sugar- 1 cup (adjust according to taste)

saffron - 1 pinch

pistachio slivers - 2 tbsp

water - 3 cups

Yellow food colouring - few drops

Method:

Soak almonds in a bowl of hot water for 1 hr. peel away the skin and grind in a

food processor with 1 cup of water until you get a grainy texture.

Add 2 cups of water to the milk and boil. Add almond paste and sugar and yellow

colouring and simmer for 20 minutes on low flame. Remove from heat and add the

saffron and pistachio slivers. Serve hot or cool.

TOMATO BREAD UPMA

(serves 4)

Fresh white bread - 1/2 loaf

Onion - 2 medium chopped

Tomato - 6 medium or 4 large

Green chillies - 2 chopped

chilli powder - 1/4 tsp

turmeric- 1 pinch

ginger-garlic paste - 1tsp

salt - 1 tsp (according to taste)

oil - 5 tbsp

seasoning:(optional)

oil - 3 tbsp

mustard seeds- 1/4 tsp

cumin seeds - 1/4 tsp

curry leaves - few (optional)

Method:

Cut bread into 1 inch squares and shallow fry in 5 tbsp of oil. Alternatively

you can grill the bread squares to avoid the fat. set aside.

Heat oil and add seasoning. After a minute, add chopped onion and chillies and

fry until golden. add tomato, chilli powder, turmeric and ginger-garlic paste.

cover and cook until tomatoes are soft and of puree consistency. once most of

the water has evaporated, add the fried/grilled bread squares and mix gently.

serve after 1 hr, for the tomato sauce to marinate the bread. serve warm.

CURD BREAD UPMA

(serves 4)

Fresh white bread - 1/2 loaf

thick yogurt - 2 cups

Milk - 1/2 cup

salt - 1 tsp (according to taste)

seasoning:

oil - 1 tbsp

mustard seeds - 1/4 tsp

cumin seeds - 1/4 tsp

dry red chillies - 2

curry leaves - few

Method:

Cut bread into 1 inch squares and set aside.

Heat oil, add seasoning. When the seeds have finished crackling, remove from

fire. Add the yogurt, milk, salt and mix well. Add bread squares and mix gently.

Garnish with coriander leaves. Rest for 1 hour before serving.