Dum Aloo

Ingredients:
1/2 kg potatoes - medium sized
oil
5 tbsp oil
water
1 tsp Kashmiri red chilli powder
2 1/2 tsp garam masala
2 tsp saunth
1 tsp saunf powder
2 green cardamom
3-4 tsp of curd
salt - to taste

Method: 
Cut the potatoes in half, deep fry them and keep aside.
Prick the potatoes with a toothpick and keep aside.

Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste.
Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes.

Add the potatoes and mix well. Then mix in the curd.

Cover and cook for five minutes. Serve hot with rice.



Courtesy: Sita Raina

Tomato Curry

Ingredients:
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies - chopped
1 tsp ginger - chopped
1 tsp garlic - chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt - to taste

Method:
Pressure cook the tomatoes and moong dal along with salt and green chillies.
Let it cook for upto three whistles.

Keep aside to cool and then make a paste out of it.

Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.

Add besan and keep stirring so that no lumps are formed.
Keep mixing till the besan turns brown in colour.

Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.

Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.

Courtesy: Anjali Dhawan

Palak Paneer

Ingredients:
palak
1/2 kg paneer
3 onions - peeled
1 tbsp ginger-garlic paste
3 big tomatoes - pureed
3 tbsp cream
3 tbsp milk
3 tsp ghee
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp cumin seeds
1/2 tsp dhania powder
heeng
1/4 tsp haldi
salt - to taste
1 stick dalchini
3-4 cloves

Method:
Boil the palak in water. Let it cool and then make a paste.

Heat oil in a kadai and add heeng, jeera, onion, ginger-garlic paste and mix well.

Add dalchini, cloves, tomato puree, milk and cream. Mix well.

Add the paneer and salt. Serve hot.


Courtesy: Anjali Dhawan

Boti Kabab

Ingredients:
1 kg mutton-cut into pieces
1 cup yoghurt
salt to taste
1/4 cup roasted gram-powdered
onion slices-to garnish
lemon wedges-to garnish

Grind to a paste
1/4 cup raw papaya-chopped
1 tbsp peeled garlic
1 tbsp roughly chopped ginger

Method:
Pierce the pieces of meat with a fork or skewer.
Mix in all the ingredients except the roasted gram and marinate for 6 hours or even better, overnight.

Mix in the powdered gram and skewer the meat pieces.
Bake in a pre-heated oven over a drip-tray, for 15-20 minutes.
Then lower the temperature and bake for another 10 minutes or till tender.
Alternatively, the pieces can be grilled on a barbecue.
This gives it a better flavor.

Serve garnished with the onions and the lemon wedges.
A green chutney is a good accompaniment.

* For better results marinate and keep overnight in a refrigerator



Courtesy: Chef Niru Gupta

Chicken Fry

Ingredients:
1 kg chicken- cut into 8 pieces

Mix together for marinade
1/2 tsp ginger paste
1/2 tsp garlic paste
salt to taste
2 tsp chilli powder
2 tbsp vinegar
2 tbsp gram flour
2 tsp ajwain
5 cloves-roasted and powdered
1 tsp fenugreek seeds-roasted and powdered
4-5 peppercorns-roasted and powdered
seeds of 2 black cardamoms-roasted and powdered
2 tsp cumin seeds-roasted and powdered
1/2 cup mustard oil
lemon twists and coriander to garnish

Method:
Prick the chicken in 2-3 places, marinate in the mixture and keep for 3-4 hrs.

Heat the oil in a heavy-based pan and put the chicken pieces into it.

Deep-fry over a medium flame, till the chicken is tender.
Takes 15-20 minutes.

Serve garnished with lemon twists and coriander leaves.

* For better results marinate and keep overnight in a refrigerator



Courtesy: Chef Niru Gupta