Sham Savera

I got this recipe from masterchef India-2,where Sanjeev kapoor has presented this as challenge to contestants.Finally i made this today for lunch...Though i don't like its name but taste was nice.

INGREDIENTS

For Balls

250gm Cottage Cheese(Paneer) grated

1/4tsp Salt

1/8tsp Cardamon powder

1/8tsp Cinnamon powder

1/2kg Spinach

1tbsp Besan

1tsp Oil

2 Garlic(finely chopped)

1 Green Chili(finely chopped)

1/4tsp Haldi

1/4tsp Cumin seeds

1tbsp Cornflour

For Gravy

3 Tomatoes(Puree)

2-3 Garlic

1tsp Chili powder(prefer kashmiri)

1tbsp Butter

2 Cardamom

1/2tsp Garam Masala

1tbsp Cream

1tsp Kasuri methi(Powder)

Salt to taste

1tbsp Honey

DIRECTIONS

For Balls

• Mix cottage cheese,cardamom powder,salt together and make 5 equal size balls.
• Blanch Spinach leaves in 3cup of water for 2-3 minute.Drain and refresh under cold water.
• Remove extra water and chop it very finely.
• Heat oil in pan.Add cumin seeds,garlic,green chili,saute for moment.Add besan,salt and turmeric powder,saute for 2minutes.Add spinach,mix and saute till its totally dry.Let it cool.
• Divide spinach mixture in 5 equal portion and fill cottage cheeze ball in each one of them using palm.
• Roll these ball in cornflour and deep fry in oil on medium heat for 2-3 minutes.

For Gravy

• Heat butter in deep pan.Add garlic,caramom,saute for moment.
• Add tomato puree,salt,chili powder,garam masala with 1/2 cup of water and let it cook on low flame for around 20minutes.(till tomatoes raw smell disappear)
• Add honey and kasuri methi.Cook for another 2minutes.

• Finally add cream and mix it well.
• Transfer the gravy in serving dish.Cut the balls in half and place them on gravy.Serve hot with Butter roti.

# You can use 1tsp sugar instead of honey,if honey is not available.

## Adjust the taste of gravy as per your taste.

Palak-Arvi Curry

This recipe i got from MIL who is an amazing cook.its her own created recipe n family's favorite...I made this first time on Pankaj demand(as i don't like arvi much) but after tasting,i simply became fan of its simple n settle flavor !

INGREDIENTS

250gm Arvi(Colocasia)

300gm Palak(Spinach) Chopped

1tsp Ajwain

1tsp Red Chili powder

1/2tsp Turmeric powder

1/2tsp Coriander powder

Salt to taste

1/2tbsp Oil

1Cup Water

1 Lemon

DIRECTIONS

• Cut and clean the Arvi. 
• In Deep pan heat the oil.Crackle the ajwain in it than add Arvi.Fry on high heat for 2-3 minutes.
• Add Palak and all spices.Fry for another 1minute.
• Add water and let it cook with closed lid on low flame till Arvi is done.
• Finally add lemon juice and serve hot with Roti.

# You can add more spinach if you like.

Steamed Mango Cake

INGREDIENTS

1/2Cup plain flour

1/2Cup Mango(diced very finely)

1 Egg white

1 tbsp Sugar

1tsp Baking powder

1/4Cup Water

2 tsp oil 

DIRECTIONS

• Mix Egg white and sugar in a bowl till it becomes creamy.than add oil and mix it again.
• Add sifted flour and baking powder in above bowl and fix nicely.
• Finally fold in mango with water.(Don't over mix it)
• Transfer this batter in greased baking dish and steam for around 30minutes.
• Let it cool down a bit than d mold.
• Top with fresh fruits and serve warm or cold.

# You can add mango puree instead of water for intense flavor of mango.

Grilled Lemon Chicken

Really really simple and awesome in taste! Must try for all chicken lovers !! 


INGREDIENTS


2 Chicken breasts(cut in 2 pieces)
8-10 Spinach leaves
2 Garlic Clove(grated)
1tsp Chili flacks
1tbsp Lemon juice
1tsp Oregano
1.5tsp Salt
1tbsp Oil 




DIRECTIONS

• Clean and dry the chicken pieces.
• Mix all ingredients (except oil) with chicken in air tight container or ziplock packet.Keep this in refrigerator for atleast 5hrs.
• Heat oil on pan and fry chicken till its tender.You can grill this too.
• Finally saute the spinach with cooked chicken on same pan.
• Sprinkle some extra lemon juice and Serve hot as starter.

# For smokey flavor just roll the cooked pieces on high flame for few seconds.


Sent this recipe to:Divya's Master Chef Contest

Nawabi Chicken

Sometimes i like to make dishes without following any definite rules or recipe.and that it the time when some thing new and interesting comes into our plates like this dish.We named it Nawabi Chicken as i used cashew paste,cream n all...


INGREDIENTS 


1kg Chicken
3 Onion(medium)
7-8 Garlic
1" Ginger
1.5tsp Cumin Seeds
1tsp Coriander Seeds
1tsp Chili powder
1tsp Chicken masala powder(optional)
6-7 Black pepper
5-6 Cloves
3-4 Bay leaves
1" Cinnamon stick
1tbsp Cashew Paste
1tbsp Cream(optional)
Salt to taste
2tbsp Oil


DIRECTIONS

• Cut 2 onions into 4 pieces and boil in 2cup water for 5minutes.Drain and make paste of it.
• Make fine paste of all spices(except Bay leaves) with ginger and garlic.
• In heavy bottom pan heat the oil.Add bay leaves and one onion(finely chopped) and saute till it become golden brown.
• Add ginger-garlic-spice paste and cook on low heat for 5-6minutes.
• Add chicken and fry on high heat till it turns into white.(around 6-7 minutes)
• Add Onion paste and 1/2 Cup water.Cover and Cook on low flame for around 20minutes.
• Add cashew paste and cream.cook it another 10minutes.
• Garnish with some roasted cashew serve hot with Roti or Naan.

# You can add some raisin with chicken,it will give nice bit sweet taste.

Pan Fried Eggplants

Its very common dish which use to be made in every where using different spices.
This time i made this in typical U.P. Style.Panch-foran is one thing which is very common in eastern U.P. and this is the key ingredient in this recipe.So,here it is,a very very simple,quick yet tasty dish recipe.


INGREDIENTS
2 Eggplants
1tsp Red chili powder
1tsp Turmeric powder
1/2tsp Panch-foran powder
1/2tsp Mango powder
1/2tsp Roasted cumin powder
1/2tsp Coriander powder
Salt to taste
1tbsp Oil


DIRECTIONS


Cut eggplants in arround 1.5"thick pieces.Rub some salt on them and keep aside for 15minutes.
Mix all the spices together.
After 15minutes wash the eggplants and make them dry.
Rub the spice mix on all eggplant pieces on both side and let it marinade for 5minutes.
Heat oil on a flat pan.Put eggplants on it and fry on medium heat on both side for 2-3 minutes.within 5-6 minutes it will be done.
Sprinkle the remaining spice powder and Serve hot as side dish.




# Don't cut the eggplant into thin pieces otherwise it will get burnt while frying.

Dal Parathe

This is the recipe which my mom got from her mom as its best use of leftover dal.It can be made by any type of dal.(This time i made this with Urad.)

INGREDIENTS

1Cup Cooked dal

2Cup Flour

1 Onion(finly chopped)

2 Green chilies(finly chopped)

1tbsp Green coriander(chopped)

1/2tsp Cumin Seeds

1/4tsp Hing(optional)

1tbsp Oil

Salt to taste

DIRECTIONS

• Mix onion,chilies,coriander,hing,cumin seeds,oil and salt in flour.
• Make firm dough with dal.
• Make 5 equal size balls from the dough.
• Take one at a time and roll it into thick chapati.
• Spread some ghee/oil on it and fold it twice(like triangle paratha).again roll it into medium thick paratha.
• Fry this on pan with some oil/ghee.
• Serve hot with tea or Pickle.

#You can add pinch of garam masala if you like.
## Don't roll the paratha very thin otherwise it ll not turn out soft after frying.

Sticky Date Pudding (Eggless)

I was planning to make this dessert from many days,but failed to get any eggless version on internet..So finally decided to try something by my own..i made this pudding today in celebration of my brother's selection in NIFT & it turned out yummy and super light !!

INGREDIENTS

1/2Cup Fine Flour

1/4+1tsp Sugar

1/4Cup Butter

7-8 Dates(roughly chopped)

1/4tsp Baking powder(Double action)

1/8tsp Baking Soda

1/2Cup Water

For Caramel sauce

1Tbsp Sugar

1/2tbsp Butter

1Tbsp Cream

1-2drops vanila essence

DIRECTIONS

• Boil water and dates together.Add baking soda and stir till dates start breaking.(it will take hardly 1minutes).Remove from heat and Let it cool.
• Sift together flour and baking powder in a bowl.
• Mix powdered sugar and  butter till it become creamy.Add this in date mixture.
• Add above mixture in flour and fold in carefully.
• Transfer this in baking dish.(i used 2Cupcake molds)
• Steam this on medium heat for 20minutes.or until toothpick comes out clean.
• For Caramel Sauce: Add all ingredients together and put on low heat.Stir till it converts into thick sauce.Add few drops of vanilla essence.
• D-mold the pudding in serving plate.Pour caramel sauce on it as per your like..serve warm.

# I added 1tsp of condensed milk in sauce and reduced the cream & sugar by half.

## Also i tried this pudding with oil instead of butter,turned out good.

Dal Kofte/ Dal Phare gravy

Its a regional dish from Varanasi which i got from my maid on my last visit to my home !!

Mostly this is the preparation for rainy season,when there is lesser veggies in market.

This time i made this with Urad Dal..but it can be prepared by masoor or moong dal too.

INGREDIENTS

1Cup Dal(urad/masoor/moong)

1 Onion

4-5 Garlic 

1/2inch Ginger

1/2tsp Cumin seeds

1tsp Garam masala powder

1/2tsp Red chili powder

1/2tsp Coriander powder

1/4tsp Hing

1" Cinnamon stick

1.5tbsp Oil

Salt to taste

DIRECTIONS

• Make rough paste of dal without adding any water.
• Make paste of onion,ginger,garlic and cumin seeds.
• Boil 3cup of water with 1tsp oil,1/2tsp salt and hing.once it start boiling bring heat on low.
• Make balls from 1tsp of dal paste(use wet hand) and drop it in boiling water slowly.they will float on top after 1minute.
• Remove from water after 5minutes and let it cool down.Don't though remaining water,it will be used in gravy.
• Shallow fry these balls and keep aside.
• Heat oil in deep pan.Add onion paste and all spice powder.Let it cook for 5-6minutes on lowest heat.
• Now add 1.5Cup of water(in which we boiled those balls) and let it come to boil.
• Add fried balls and let it cook with closed lid for 7-8 minutes.
• Garnish with coriander and serve hot with Roti or Rice.

# Make sure make rough paste otherwise balls will not be soft.

##Adjust gravy as per your need.

### While adding salt keep in mind that there is salt in water already.

Egg Parathe

A perfect breakfast for Sunday when we wake up late n want something filling !

INGREDIENTS

2Cup Flour(Maida)

4 Eggs

1 Onions

2 Green Chilies

1/4tsp Chili flacks

Salt to taste

1/2tsp Green coriander leaves

Oil 2tbsp

DIRECTIONS 

• Boil 2eggs.Peal,grate and mix with finely chopped onion,chilies,coriander,chili flacks n salt.
• Mix flour,1tbsp oil,pinch of salt,than make firm dough with water. 
• crack remaining 2 eggs in bowl and beat well.
• take handfull of dough and roll it into thin n big chapati. Put 2tsp of filling on half of it,fold the other half over filling and seal it with water.(it ll look like half moon) 
• Heat a flat pan.cook this filled chapati one side on medium heat than spread 1tsp of beaten egg and flip it,spread some oil over pan and follow same procedure on this side now.Cook for another 2minutes both side.
• Your paratha is ready to be served with ketchup.

# You can add spices in filling if you like.

## You can add carrots n beans too.

Chocolate Truffle Pudding

INGREDIENTS

8" Dark chocolate cake

3Cup Chocolate ganache

1Cup Whipped Cream

1/2Cup Chocolate Chips

1/4Cup Sugar

1/8 Cup Water

1/4Cup Rum

1/2Cup Glucose/chocolate Biscuits (crushed)

DIRECTIONS

• Make sugar syrup by dissolving sugar in warm water.
• Mix Syrup and Rum.
• Crush the cake in very fine pieces.
• in Glass bowl make a even layer of crushed layor.
• Spread 1/3 of crushed cake.sprinkle 2-3tsp of rum-sugar syrup and 1tsp choco-chips.Now spread 2-3tsp Ganache then  1tsp cream.
• Repeat this process 3times.On top layor spread all ganache and chocolate chips.

# You can use whiskey instead of rum.

## You can replace rum by almond syrup if you dont want to use rum.

### You can add Some crushed cherries too.

Kunna Gosht

INGREDIENTS



1/2Kg Mutton
2.5tbsp Oil
3 Onions (medium) 
1tsp Turmeric powder 
2tsp Ginger/garlic paste
2tsp Red chilli powder 
1tsp Red chillies crushed 
3 Green cardamoms
2 Black cardamom 
1tsp Black pepper powder
1tsp Whole coriander seeds
2 inch Cinnamon 
1tsp Cumin seeds 
1/2tsp Cloves
1/2tsp Nutmeg and mace 
1/2tsp Black cumin seeds 
2 tbsp Refined flour 
1/2Cup Milk 
Salt to taste
1tbsp Coriander leaves
2 Green Chilies(optional)



DIRECTIONS

• Roast* and make fine paste of whole spices.
• In heavy bottom pan (i used pressure cooker) heat oil.Add onion and saute till golden brown.
• Add ginger-garlic paste and all spices powder.Saute till it starts sticking on bottom.
• Add mutton and cook on high heat for 7-8 minutes.
• Add 2Cup water and close the lid.Let it cook on low heat for 35 minutes or till its tender.
• Mix Flour in milk and add it to mutton gravy.Close the lid and Cook on high heat for 2-3 minutes.
• Finally add green coriander leaves,chilies and serve hot with bread of your choice or rice.

# Some people add rice flour instead of fine flour.

* Roast spices:heat pan than low the flame.Add cinnamon stick,black cardamom,green cardamom,black pepper and saute for 1minute.switch-off the heat and add coriander seeds,cumin seeds and cover it with lid for 5-6 minutes.

Masala Colocasia/Arvi

Its our regional recipe which is very easy and fast to make.

INGREDIENTS

500gm Colocasia/Arvi

1tsp Red chili powder

1/2tsp Coriander powder

1/2tsp Asafoetida powder

1/2tsp Ajwain 

Salt to taste

1tbsp Oil

DIRECTIONS

• Boil Colocasia/Arvi in pressure cooker on high heat for 3 whistles.Drain and peal immediately.
• In heavy bottom pan heat oil.Add ajwain and hing and saute for few seconds.
• Add boiled arvi and fry till golden brown on high heat.it will take around 7-8minutes.
• Now just add all ground spices and mix well.
• Serve hot with Parathas or as side dish.

# Sometimes arvi get over cooked.in that case just keep it in freezer for 1/2hr than use it.

Dalcha

I tried this first time..It was simply yumm but at the same time very heavy for tummy,So I recommend this for winter season or for small dinner party !!


INGREDIENTS



Chicken-1 1/2 inch pieces,500 grams
1/4Cup Split Bengal gram (chana dal), soaked-1/2 cup
1/4Cup Split green gram skinless (dhuli moong dal)+Red lentils split(masoor dal)
1tsp Turmeric powder
1tsp Red chili powder(optional)
1tsp Coriander powder
3 Green cardamom
2 Black cardamom
5-6 Cloves
2 inch Cinnamon
3-4 Bay leaves
2 Onion(medium)
1tsp Ginger paste
1tsp Garlic paste
2-3 Green chillies(chopped)
6-7 Fresh mint leaves(hand torn)
2tbsp Fresh coriander leaves
Salt-to taste
2tbsp Oil


For tempering


2tbsp Pure ghee
1tbsp Tamarind pulp/Lemon juice
1tsp Cumin seeds
5 Garlic(chopped)
1/2tsp Garam masala



DIRECTIONS

• Mix and boil all dals in one cups of water along with one pinch of turmeric powder and salt, cook until soft. Set aside.
• Blend whole spices with ginger garlic paste and make a fine paste.
• Heat oil in a pan, add bay leaves and saute for moment. Add onions and sauté until golden.now Add ginger-garlic-spice paste and saute for 2-3minutes. 
• Add chicken pieces, increase heat and saute for two to three minutes. Reduce heat, add coriander powder, remaining turmeric powder and green chilies. Sauté for five minutes. Add salt. 
• Add two cups of water and increase heat. Once the mixture comes to a boil, reduce heat and simmer until the chicken is tender. 
• Add cooked dals and cook for five minutes until the dal is completely mashed. 
• In a separate pan heat ghee. Add cumin seeds, garlic, curry leaves, garam masala and saute on medium heat for few seconds than add tamarind puld/lemon juice. Add this tempering to the dalcha and cook together for three to four minutes. Serve hot garnished with mint leaves and coriander leaves.

Kadhi-Kachori

This one is very traditional recipe straight from Ajmer.Honestly like I was one of those people who never heard of this combination before.Just got this recipe yesterday from one of my uncle's(chef) relative over phone(i don't even who her name),as he wanted me to make this for him over dinner.The final result was awesome..i know this because of the compliment i got from him that it tasted exactly like the place from where he use to eat in his childhood !

INGREDIENTS


For Kadhi
4tsp Besan
2tbsp Curd
3Cup Water
1/2tsp garam masala powder
1/4tsp tatri
2-3 Green chilies (chopped)
1tsp Green coriander(chopped)
1/2tsp Red chili powder
1/2tsp Ginger (finely chopped)
1/4tsp Mustard seeds
1/4tsp Methi seeds
Pinch of asafoetida(hing)
Salt to taste




DIRECTIONS

• Make very thin paste by mixing besan,curd,water,garam masala,red chili powder and salt.
• In heavy bottom pan heat oil and crackle mustard,methi seeds,half of green chili and hing.after few second add above paste and let it cook on very low heat for 30-40 minutes.
• finally sprinkle remaining green chili,green coriander leaves and tatri.
• You can also add pinch of garam masala over it while serving.
• Serve hot with Urad dal kachori.

# Tatri can be replaced by 1lemon juice.

Green Chutney Chicken

This dish is the invention of one very lazy Sunday afternoon..when i was not in mood to make some heavy lunch.It was simply delicious yet simple !  

INGREDIENTS

1Kg Chicken

5 Onions(medium)

10-12 Garlic Clove

1inch Garlic

7-8 Green Chilies

2Cup Green coriander 

2 Tomatoes (medium)

1tsp Whole garam masala*

1tsp Cumin seeds(jeera)

1/2tsp Fennel seeds (sauf)

1/2tsp Methi seeds

2-3 Bay Leaves

1/2tsp Garam masala powder(optional)

Salt to taste

1tbsp Oil

DIRECTIONS

• Make fine paste of whole spices,garlic,half of green chilies and ginger.
• Make chutney from tomatoes,green coriander and remaining chilies.
• In deep pan heat the oil.Add bay leaves and onions slices.Saute till become golden brown.
• Add ginger-garlic masala paste and saute till it starts sticking at bottom of pan.
• Now add chicken with salt and fry on high heat for 10minutes.
• Add 3/4 part of chutney with 1/2cup of water and let it cook on low flame for 15 minutes or till its fully cooked.
• Finally add remaining chutney and garam masala powder and serve hot with roti or paratha.

#you can add lime juice at last for extra kick.

## Adjust green chilies as per your taste buds.

### Add 1cup of Water extra if you want some gravy.

*1tsp Garam masala:5-6 clove,7-8 black pepper,1inch cinnamon,2black cardamom,3green cardamoms,1tsp coriander seeds.

this recipe got the certificate :

Chocolate Cake(Eggless)

This post i dedicate to my youngest brother as he is allergic to eggs.This one is such super moist and tasty cake that i can prefer this over other recipe..

INGREDIENTS

1Cup Flour

3/4Cup Sugar

1/2Cup Coco Powder

1.5tbsp Curd

3/4Cup Milk

1tsp Coffee powder

1/2tsp Baking powder

1tsp Baking Soda

1/4Cup Water

1/2tsp Vanilla essence

1/2 Oil

DIRECTIONS

• Mix water with coffee powder.
• Sift together flour,coco powder,baking soda,baking powder.
• Blend together all wet ingredients.
• Fold in wet and dry ingredient (don't over blend) and mix properly.
• Pour in greased pan (8" or 9") and bake around 30minutes on 170'C.
• Cool and serve with frosting of your choice.

# Curd must be fresh.
## You can add some chocolate chips for extra chocolaty flavor.

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