Malai Kofta

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 7 to 8

Ingredients:

For the Koftas

• 300 g grated paneer(cottage cheese)
• 2 potatoes(boiled and mashed)
• 2 large onions finely chopped
• 1tsp green chilies finely chopped
• 15-20 raisins
• 10 cashewnuts roughly chopped
• 1tbsp bread crumbs
• 2tbsps khoya(optional)
• salt as per taste
• red chili powder as per taste
• 1tsp cumin powder
• handful coriander leaves chopped
• refined oil for deep frying

For the Gravy

• 4 onions grind into a paste
• 3 tomatoes grind into a paste
• 1tsp garlic mince
• 1tsp ginger mince
• 5 green cardamoms
• 1 stick cinnamon
• 5 cloves
• 1tsp cumin
• 1tsp coriander powder
• 1tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1tsp green chilies finely chopped
• 2 cups water
• 1tsp garam masala powder
• 15 cashews grind into a paste with water
• 1tsp tomato ketchup
• 1tbsp cream
• 1tsp kasuri methi powder
• 1tbsp olive oil

To make the koftas mix all the ingredients for the koftas except oil and shape the mixture into about 15 golf ball sized balls. Add more bread crumbs if the mixture is not coming together. Deep fry the balls and take them out on a paper towel.

For the gravy, heat the oil in the wok and fry cumin, cardamoms, cinnamon and cloves for a minute and then add garlic-ginger mince. Fry it for another minute and add the onion paste. Cook for 2-3 minutes and add coriander powder and turmeric powder. Cook till the onions are cooked and oil starts separating. Then add the tomato paste. Mix well and add chilies, salt and red chili. Cook till tomatoes are done, the oil separates and tadka comes together.

Add water and bring the gravy to a boil. Add garam masala and ketchup. Mix well and add the cashew paste. Simmer and let the gravy cook for few minutes till it reduces by 1/4th. Now add the cream and kasuri methi and mix well. Cook for another 2 minutes. 

Pour the gravy on the koftas and garnish with raisins and few chopped cashews. Enjoy!!!

Cinnamon Rolls

I found this recipe on the net and tried it out. It came out pretty good.

Preparation time: 4 hours
Baking time: 25 minutes
Serves 8

Ingredients:

For Dough

• 5-6cups all-purpose flour(maida)
• 2tsp active dry yeast
• 1cup milk
• 1/3cup butter
• 1/3cup castor sugar
• 1/2tsp salt
• 3 eggs
• oil to grease

For Filling

• 3/4cup demerara or brown sugar
• 1/4cup flour
• 1tbsp cinnamon
• 1/2cup cold butter
• 1tbsp raisins(optional)
• 1tsp cream

To make the dough combine 2 1/4cup flour and yeast in a dry bowl. In a saucepan, stirring constantly, heat milk, butter, sugar and salt til it is warm and butter almost melts. Gradually pour this mixture into the flour mix while mixer(electric hand beater) is on low speed. Add the eggs, one at a time beating the mixture well. Then beat the mix on high for around 3 minutes. 

Now knead the mix into a dough with the remaining flour until you have a smooth and soft dough which is not sticky. This may take a while. Shape it into a ball & place it in a greased bowl turning once. Cover with a cling film and let it rise in a warm place until it is almost double. This may take 1 1/2 hours to 2 hours. Punch the dough gently to release the air and let it rest for 10 minutes. 

For the filling, stir together brown sugar, flour and cinnamon. Cut the cold butter into the mixture until it is crumbly.

Roll the dough into a 12 inch square. Sprinkle the filling and the raisins evenly on the surface and brush one end of the square with cream which will help in sealing the roll. Now roll gently from the opposite end to form a log. Don't roll tightly as it will create problem while baking. Slice the log into 8 equal pieces. Arrange the on a greased baking tray.

Cover them loosely with room to rise with cling film and let them rise for another hour. Preheat the oven at 190 degree C and bake them for 25 minutes or til they are light brown in color and a toothpick inserted comes out clean.

Serve hot with sprinkling icing sugar and beaten cream. Enjoy!!! 

Easy Peasy Spaghetti

This recipe comes handy when you are really hungry, wanna eat something delicious and don't wanna make much effort for it. Its ingredients are optional. You can use whatever you want or is available, be it sausages, peppers, carrots, peas, mushrooms,etc.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 3

Ingredients:

• 150g spaghetti
• 3-4 cups water
• 2 onions thinly sliced
• 5 fully cooked sausages sliced
• 1 bell pepper thinly sliced
• 1 carrot sliced into strips
• handful boiled or frozen peas
• 1tsp garlic minced
• salt as per taste
• crushed black pepper as per taste
• oregano
• chili flakes
• 1tsp soy sauce
• ketchup(optional)
• 1tbsp olive oil

Boil the spaghetti in water and few drops of oil as per the instructions on the packet. Meanwhile, heat oil in the wok and add carrot. Cook for a minute and add sausages. Add chili flakes and mix well. Cook for another 2 minutes and add the peppers and onions. Add the garlic and mix well. I add garlic in the end because it gives a stronger flavor. Cook for 2-3 minutes and season with salt and pepper.

Drain the water from the spaghetti and add it to the wok. Mix well and add soy sauce and ketchup. Stir well and cook for another 3-4 minutes. Sprinkle oregano and serve. Enjoy!!!

Pasta in White Sauce

Preparation time: 15 minutes
Cooking Time: 25 minutes
Serves 6

Ingredients:

• 250g pasta(I used farfalle but it could be any of your choice penne, fusilli, etc)
• 5 cups water(to boil pasta)
• 1tbsp olive oil
• 1 carrot(sliced into long strips)
• 2 bell peppers(sliced into long strips)
• handful french beans(cut into strips)
• 2 onions sliced
• 1tbsp boiled or frozen peas
• 1tbsp frozen corn(optional)
• 1tbsp sliced olives
• salt as per taste
• black pepper as per taste
• 1 tsp garlic minced
• 3tbsp plain flour
• 2tbsp butter
• 4 cups milk(slightly warm)
• oregano
• chili flakes
• grated mozarella cheese

Boil the pasta in water with 4-5 drops of olive oil till done or as per the instructions on the packet. Drain and wash with water and keep aside.

Heat the oil in the wok and saute all the veggies for 5-10 minutes til they soften. Season them with salt and pepper. Do not add onions first to the wok as they become to pale and loose all the flavor by the end.

To make the white sauce heat the butter in the saucepan, do not burn it. Add the flour and stir constantly to prevent it from burning. The flour will be done in a minute or two. Oil will separate and the color will change. Now add the milk stirring constantly. Mix well and add garlic. Season the sauce with salt and pepper. When the mixture reduces to half, it will be done add the veggies. Mix well and add the pasta. Stir well, sprinkle the cheese, oregano and chili flakes.

Mix well. Garnish with freshly crushed black pepper and serve hot. Enjoy!!!

Channe Masala

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 5 to 6

Ingredients

• 1cup channe(white chickpeas)
• 1 black cardamom
• 1 cinnamon stick
• 3 cloves
• 3 green cardamoms
• 1tsp zeera(cumin)
• 3 onions grind into a paste
• 2 large tomatoes grind into a paste
• 1tsp garlic mince
• 1tsp ginger mince
• 3 green chilies finely chopped
• 1tsp coriander powder
• 1tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1tsp garam masala
• 1/2tsp cumin(zeera) powder
• 1tsp tomato ketchup
• 1 teabag
• 1tbsp olive oil
• 3cups water

Soak channe in water over night along with black cardamom and the teabag. Pressure cook these for 10-15 minutes. Meanwhile,heat oil in the wok and fry zeera, cardamoms, cloves and cinnamon stick. Add the ginger-garlic paste. Cook for a minute and add onion paste. Add the coriander and turmeric powder and mix. 

When the oil starts separating add the tomato paste. Season with salt, red chili and green chilies after a few minutes. The tadka will be done when the oil starts separating.

Now some water will still be left with the channe. Dispose off the teabag and separate the channe from water. Add the channe to the tadka. Mix well and cook for 4-5 minutes. Now add 1/2 cup of retained water. Bring to a boil and add the ketchup, garam masala and zeera powder. Cook for 2 minutes.

Garnish with chopped onions and coriander. Serve with hot puris or parantha or rotis. Enjoy!!!

Murg Makhanwala

Murg Makhanwala is delicious creamy preparation and butter is the star of the dish.

Preparation time: 2 hours
Cooking time: 20 minutes
Serves 6

Ingredients:

• 800g chicken
• 1kg tomatoes
• 5 mace
• 10 green cardamoms
• 1/2tbsp olive oil
• 2tbsp butter
• 1tsp tandoori masala
• 2tsp garlic mince
• 2tsp ginger mince
• 1tsp garam masala
• 1tsp zeera(cumin) powder
• salt as per taste
• red chili powder as per taste
• 2 green chilies finely chopped
• 1tsp sugar
• 1tsp tomato ketchup
• 1cup cream
• 1tsp kasuri methi

Marinate the chicken with half the ginger-garlic paste, 1tsp salt, 1tsp red chili powder and tandoori masala for 2 hours. Meanwhile, make small cuts on the tomatoes' surface and boil them along with mace and cardamoms for 5 minutes. Discard the mace and cardamoms. Peel and blend them to make puree.

Heat the oil in a wok and saute the chicken for 10 minutes or til it starts turning brown. Keep aside and heat half the butter in the wok and fry the remaining ginger-garlic paste for a minute. Add the puree. Let it reduce to 1/4th. Add the garam masala and zeera powder and cook for few minutes. 

Add the chicken and mix well. Add rest of the butter. Season with salt, green chilies and red chili powder if you like. Stir and cook for few minutes. Add sugar and tomato ketchup. Cook for another 2 minutes. Simmer the heat, whisk the cream and add to the chicken. Add the kasuri methi, stir well and cook for another 2-3 minutes. 

Garnish with butter and mint leaves. Enjoy!!!

Marble Cake

This cake looks to tempting that its hard to resist. It is as soft, delicious and moist. It is a treat speacially for those with a sweet tooth.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Serves 10

Ingredients:

• 50g bitter sweet chocolate
• 1tbsp brewed coffee
• 2cup maida(2 1/4cup in the original recipe)
• 1tbsp baking powder
• 1/2tsp cinnamon powder
• 100g softened butter
• 1cup castor sugar(1 1/4cup in the original recipe)
• 2 eggs
• 1tsp vanilla extract
• 3/4cup yogurt
• 1/3cup milk(room temperature)

Preheat the oven to 180 degree C. Grease the cake mould with oil and dust it with the help of a tsp of maida. Melt the chocolate along with brewed coffee over double boiler. In a separate bowl, sift together maida, baking powder and, cinnamon. 

In another bowl, beat butter till smooth and gradually add sugar. Beat for another 3-5 minutes.

Add eggs, one at a time while beating. Beat in vanilla extract and yogurt.

Now with mixer on low speed add the flour mixture and milk alternatively in three additions, starting and ending with flour.

Pour half of the batter into a separate bowl and fold in the melted chocolate. Now spoon the two batters creatively into the mould to give it the marble effect.

Bake for 40 to 50 minutes, until the toothpick comes clear and the cake leaves the sides. Enjoy!!!

Stuffed Bell Peppers

This is the first time I have tried this recipe and initially I was bit doubtful about how it is going to turn out but it turned out delicious. We don't get large bell peppers in Punjab at this time of year so I used small bell peppers. You can use any filling of your choice be it paneer, potatoes, besan or mix veg.

Preparation time: 15 minutes
Cooking time: 10 minutes
Baking time: 20-25 minutes
Serves 8

Ingredients:

• 8 bell peppers(capsicum)
• 4 medium potatoes(boiled and mashed)
• 3 medium onions finely chopped
• 2tbsps finely chopped french beans
• 1tbsp grated paneer(cottage cheese)
• 2tbsps peas(boiled or frozen)
• 2 green chilies finely chopped
• few coriander leaves chopped
• 1tsp garlic mince
• 1tsp ginger mince
• salt as per taste
• red chili powder if required
• 1tsp amchur(dried mango powder)
• 1tsp roasted cumin powder(zeera powder)
• 1tsp garam masala powder
• 1tbsp butter
• 1tbsp olive oil
• 3cups water
• Mozzarella cheese for garnish

Boil the water and immerse the peppers in it to soften them up. Pat them dry and keep aside. Preheat the oven at 180 degree C. Grease a baking tray. 

Meanwhile, heat oil in the wok and add the ginger-garlic paste to it. Fry it for a minute and add the onions. Saute till they turn pink. Add turmeric powder. Stir well and season with salt and add green chilies. Add beans and cook for 2 minutes. Add mashed potatoes, paneer and peas. Mix well and add garam masala, cumin powder and, amchur. Cook for few minutes and sprinkle the coriander leaves and mix well. The filling is ready.

Meanwhile, cut the top off the peppers and tap them to remove the seeds. Fill in the peppers with the prepared mixture. Place them on the baking tray and put some butter on top of each pepper. Bake for 20-25 minutes.

 Garnish with mozzarella cheese. Serve with paranthas or rotis. Enjoy!!!

Jammie Dodgers

I stumbled upon this recipe a few days back on the Internet and thought i should give them a try. They turned out pretty good.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 8 to 10

Ingredients:

• 175g softened butter
• 50g castor sugar
• 50g dermerara sugar
• 2 egg yolks
• 1tsp vanilla extract
• 300g plain flour
• half jar strawberry/raspberry jam

Preheat the oven to 180 degree C. Line a baking tray with parchment paper. Place butter, sugars, yolks and vanilla in a processor and blend until creamy. Next, pour in the flour until the mixture comes together to form a dough. 

Wrap it in a cling film and leave it to cool in the fridge for 30 minutes.

Next, roll it out thinly on a floured surface. Cut the biscuits into a shape of your choice. Make a small hole in every second biscuit. 

Bake them for 10 minutes or more if necessary. 

Spoon 1tsp of jam in between biscuit with and without a hole. Press lightly and jammie dodger is ready to be served.

Egg Parantha

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2

Ingredients:

• 2 eggs
• 1cup plain flour
• water to make dough
• 2tbsp ghee
• salt as per taste
• pinch black pepper crushed
• red chili powder if you like
• pinch zeera(cumin) powder

Add a pinch of salt in the flour and make a dough by kneading it with water. You can add a tsp of ghee to make the dough softer. 

Crack the eggs and whisk properly. Add  salt, pepper,and zeera powder. Whisk again and keep aside.

Heat the tawa pan. Take a golf ball sized dough and roll it in a thin circle with a rolling pin with the help of dry flour as we make rotis. Apply ghee on the circle and fold it into semi circle.

Again apply ghee and fold it into a triangle.

This is how a pocket is made to put egg mix into the roti. Without applying ghee, pocket cannot be made. Now roll it into a thin roti and put it on hot tawa.

Open the pocket with the help of a spatula and put tbsp of egg mix into it.

 Flip the parantha and apply little bit of ghee on the other side. Cook it on both sides and the egg parantha is ready.

Serve hot with butter and curd or ketchup or chutney of your choice. Enjoy!!!

Pudina or Mint Chutney

Pudina chutney is an accompaniment that can be prepared in minutes and will go with every Indian meal. It is sweet. sour and spicy at the same time and thus yummy.

Preparation time: 5 minutes
Serves 6 to 7

Ingredients:

• handful pudina(mint) leaves
• 1 medium onion roughly chopped
• 1/2tsp garlic minced
• 1 green chili
• 1tbsp curd or yogurt
• salt as per taste
• red chili powder if required
• 1/2tsp zeera(cumin) powder
• 1/2tsp amchur(dried mango powder)
• 1/2tsp anardana(dried pomegranate) powder
• 1/2tsp castor sugar
• pinch black pepper crushed

Put all the ingredients in a blender and blead into a paste. Your mint chutney is ready.

Paneer Makhani

On the Internet there is a lot of confusion between Shahi Paneer and Paneer Makhani. Most of the people take them as a same dish but actually they are quite different. Paneer Makhani gets its taste entirely from the cream and tomatoes, here is no cashew paste and onions like in Shahi Paneer. I normally replace half the cream by milk to reduce the fat content.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 5

Ingredients:

• 1cup paneer(cottage cheese) diced in cubes
• 1kg tomatoes
• 5 mace flowers(javitri)
• 5 green cardamoms(elachi)
• 2tbsp butter
• 1tsp garlic minced
• 1tsp ginger minced
• 1tsp garam masala powder
• 1tsp zeera(cumin) powder 
• red chili powder as per taste
• salt as per taste
• 1tsp sugar
• 1/2tsp tomato ketchup if required
• 1cup cream
• 1tsp kasuri methi(fenugreek powder)

Make cuts on tomato's skin. Heat tomatoes along with mace and cardamoms in water for 5 minutes. 

Discard the water along with mace and cardamoms(they were just to infuse flavor into the tomatoes). Peel tomatoes' skin and blend them into a puree. Heat half the butter in a wok and add ginger-garlic paste. Fry and add the tomato puree. When the puree reduces by 1/4th, add red chili powder, zeera powder and garam masala.

Stir well and cook for few minutes. Add salt and sugar and remaining butter and cook to another few minutes. Now add paneer and simmer and then add the cream. Whisk cream before adding. Stir and add kasuri methi. Mix and cook for another 2 minutes. If you like add tomato ketchup before serving.

Garnish with a tsp of butter. Serve with rotis or paranthas. Enjoy!!!

Aloo Karela Masala

I know many people do not like karelas(bitter gourd) but this dish is delicious and easy to make.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 6

Ingredients:

• 1/2kg Karela(bitter gourd)
• 3 medium potatoes peeled and cut in wedges
• 2 medium onions thinly sliced
• 1tsp garlic minced
• 1tsp green chilies finely chopped
• 1tsp turmeric powder
• 1tsp coriander powder
• salt as per taste
• red chili powder as per taste
• 1tsp kasuri methi(fenugreek powder)
• 1tbsp mustard oil
• Oil for shallow frying

Peel the skin from karela and cut it in wedges and remove its seeds. Sprinkle 1tbsp salt over the karela slices & let them sweat out for 2 hours. 

Heat oil in a wok and shallow fry karela. This may take around 5 to 10 minutes. Take them out on a kitchen towel to remove excess oil.

Similarly, fry potatoes and take them out on kitchen towel.

Heat mustard oil in a wok and saute garlic for few seconds. Add onions and cook for 2 minutes. Add coriander and turmeric powder. Stir well, add green chilies and cook till onions are done.

 Add fried potatoes and karela. Mix well and cook for few minutes. Add salt and chili powder. Mix well and sprinkle kasuri methi and cook for another minute.

Serve with paranthas or rotis. Enjoy!!!