Falafel

INGREDIENTS:


1/2 Cup Dried chickpeas
1tbsp Daliya
1 Big white onion, chopped
1-2 Cloves garlic
1tbsp Fresh chopped coriander
1 Big egg (optional)
1tsp Ground cumin
1/4 tsp Ground Coriander
1/4 Tsp Black pepper
1 1/2 Tsp Sea salt
1 Tsp Dried oregano
1/2 Tsp Baking powder
A few drops red Tabasco
2 Tbs Bread crumbs or flour(optional)
Oil, to fry




DIRECTIONS:

•  Soak chickpeas in a bowl and cover them with water. Leave overnight.
• The next day, put the daliya in a bowl and cover with water. Let it stand in the water for about 15 minutes, then drain very well.
• Place the chickpeas, onion, cloves, cilantro, egg, baking powder,and spices in a blender and process until still a little grainy.
• Transfer the mixture into a bowl and add the daliya as well as breadcrumbs (you should be able to create balls/if not add breadcrumbs).
• Cover the bowl and let rest for about 2 hours in the fridge.
• In a flate pan heat oil,fry the falafels until golden brown.
• Remove from the pan and drain on kitchen paper and serve hot with dip and pita bread.

# Originally falafel use to be deep fried.

## You can add few drop of tabasco and parsley in blender too.

### Above ingredients will make 12 falafel.

Fish Curry

INGREDIENTS

1kg Fish

1Medium Onion

1Medium Tomato paste

3-4 Green chilli

5-6 Garlic clove

1tsp Ginger paste

1tsp Garam masala powder

1tsp Turmeric powder

1tsp Coriander powder

Salt to taste

1tbsp Mustard Oil

1tbsp Green Coriander 

DIRECTIONS

• Rub some pinch of Salt and turmeric powder on fish and keep aside for 10 minutes.
• Make paste of onion,ginger,garlic and green chilli.
• In deep pan heat oil and add above paste.Add turmeric,coriander powder,salt.cook on medium heat till oil get separate.
• Now add tomato paste and cook till it start sticking on pan.Now add around 1/2lt water and bring on boil for 10minutes.
• On flat pan sprinkle some oil and fry fish on high heat to both side for 1 minute.
• Add fish into it and let it cook for 6-7minutes.
• Garnish with green coriander and serve hot with Roti or Rice.

# You can sprinkle some lemon juice when gravy is done.

Fried Fish(Kerala Style)

INGREDIENTS

5-6 pieces of Fish

1/2tsp Turmeric powder

1/2tsp chili powder

1/4tsp black pepper powder

1tsp ginger-garlic paste

1 Lemon juice

Salt to taste

Oil

DIRECTIONS

• Make paste of ginger-garlic paste,salt,chili,turmeric,pepper powders.
• Rub above paste on fish and keep it in fridge for atleast 1/2 hr.
• On flat pan spread and heat oil.
• Put fish pieces on pan and fry on medium heat for 4-5 minutes each sides.
• Sprinkle some lemon juice and serve hot.

Murg Makhni

INGREDIENTS

Chicken Marination

800 gms Chicken Pieces 

1 tsp Coriander Powder

1tblsp Yoghurt

2 tsp Ginger-Garlic Paste

1 tblsp lemon juice

1 tsp Cumin Powder

1 Medium Onion paste

1 tsp Red Chilli Powder

Salt to taste

 Gravy 

4 large tomatoes Paste

3 tblsp Butter

1 tblsp Fresh Cream

1 tsp Coriander Powder

1 tsp Cumin Powder

1 tsp Red Chilli Powder

1 tsp Black Pepper Powder

2 tsp Ginger finely chopped

2 tsp Green Chilli finely chopped

salt to taste

1/2tsp sugar(optional)

Coriander Leaves finely chopped

DIRECTION 

• Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
• Let the chicken marinate for a few hours.
• Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. 
• Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
• Fry for some time then add the tomatoes paste, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
• Add the beaten cream and cook on low flame for few minutes.
• Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
• While serving garnish with fresh cream and finely chopped coriander leaves.
• Serve the Murgh Makhani hot with rice or naan.

#you can add some butter while serving.

Firni

INGREDIENTS

1/2 lt Whole Milk

4 tbsp. Sugar 

1tbsp cup Rice Flour

Dry Fruits (depending on preferance)

Seeds from 2-3 Small Cardamom Pods

Saffron strends 

DIRECTIONS

• Soak ground rice in water for 30 minutes
• Bring milk to a boil and add the ground rice. Keep stirring to prevent burning and clumping.
• The rice should be cooked in about 20-25 minutes. Keep stirring gently during this time.
• When rice is done, add the sugar,ground/crushed nuts,cardamom powder and keep stirring. 
• When the sugar dissolves completely,You're done cooking.
• Pour single portions in individual dessert bowls (earthen ones preferred) and keep it in the refrigerator. 
• Sprinkle some sliced/crushed nuts or kesar on top.Serve chilled after a few hours (best is overnight). 

#Use nuts you like - almond, pistachio, cashew, etc.

## You can add rose water with sugar if you like. 

###More milk you use, better it will taste. You can start with more milk and evaporate it a bit before adding the rice. 

#### You can also add a little condensed milk to make it thicker, but reduce sugar accordingly.

Mutton Murtabak

INGREDIENTS 

For Filling:

250gm Minced Meat(Keema)

2 Medium Onion

1 Tomato

2 Green Chili

1tsp Ginger-Garlic paste

1tsp Garam Masala Powder

½ tsp Turmeric powder

½ tsp Chili powder

½ Coriander powder

½ Cup Curd

1tbsp Oil

Salt to taste

For Dough:

1.5Cup Flour (Maida)

3 Eggs

1/4tsp Baking powder

Pinch of Salt

Pinch of Sugar(optional)

½ Cup Vineger

2-3 Green Chilies

1Medium Onion

DIRECTIONS:

• In bowl mix mutton,curd,salt.
• In heavy bottom pan(I prefer pressure cooker) heat 1tbsp Oil.Add fine cut Onion, saute until it turns pink. Now add ginger-garlic paste and saute for minute.
• Now add tomato (small pieces) and all spices. Cook on low flame for 5-6 minutes.
• Add meat (keema) and cook for 3-4 minutes on high flame.
• Add ½ cup water and Close the lid and cook till its done.(around 25minutes in pressure cooking)
• Once done add green coriander leaves. Keep aside.
• Make firm dough with flour,1egg, salt and sugar and keep aside for min 5minutes.
• In a small bowl beat 2eggs and keep aside.
• Take small amount (walnut size) dough on platform and make thin chapatti by stretching it.(using oily hand)
• Spread 1tsp of egg on it. Put 1full spoon of meat and spread little.Sprinkle some vinegar, finely cut green chilies and onion.
• Now wrap it from all four sides. Make all other by same way.
• Heat some oil on flat pan (tawa). Put 4-5 murtabak on it and cook on both side on medium flame.
• Serve it hot with or without sauce according to your choice.

# You can prepare this with leftover mutton or chicken curry too.just mash it and cook on high heat untill it become dry.