Murg Methi Malai

A flavorful and fragrant chicken entree .

Here is what you need

1 lb chicken breast cut into cubes

1 medium onion , pureed in the mixer 

4 medium Roma tomatoes , finely chopped

1 tbsp ghee 

1 tsp ginger paste 

1 tsp garlic paste

1/2 cup Kasuri methi soaked in warm water for 10 mins

2 tsp red chili powder

1/4 tap white pepper powder ( can substitute for black pepper )

1 tsp coriander powder

1 tsp jeera powder 

1 tsp garam masala 

1/2 tsp turmeric powder

1/2 cup greek yogurt 

A few cashewnuts soaked in water . 

Salt to taste 

Method- 

1. Marinate the chicken with greek yogurt , 1 tsp red chilli powder , ginger garlic paste and garam masala for atleast 2 hours 

2. In a non stick pan , heat Ghee and add the onion paste. Saute well and cook on low flame till the onions become light brown in color

3. Add the finely chopped tomatoes and saute well. Cool until soft .

4. Drain  the water from Kasuri methi and add the Kasuri methi to it. This will

Ensure that the bitter taste of Kasuri methi is gone. Add the remaining spices .

5. Add the marinated chicken and saute well.

6. Add 1.5 cup of water and cook on low until the chicken is fully cooked and tender.

7. Blend the cashews into a fine paste and add to the chicken.

8. Add salt to taste .

9 . Garnish with finely chopped fresh cilantro and serve hot with rotis / naan / steamed rice . 

Goda Sheera

Whenever I made fresh Ghee at home , I cannot stop myself from making Goda Sheera , just because it requires a lot of ghee. My mom makes the best sheera. Soft yet not mushy. I have been following her recipe and it has never failed.

Here is what you need-
1 cup Course Sooji/ Rava
1 cup granulated sugar
3/4 cup Ghee , melted
1.5 cup Milk
1 Cup Water
A few Saffron strands
1 tsp Cardamom
A pinch of Nutmeg
A pinch of Salt

Method-
1. In a heavy bottom vessel , heat ghee and add the rava.
2. Roast on  medium high for 2 mins and then reduce the heat to low.
3. Roast the rava for about 15 mins or until you can smell roasted rava ( You might not get the smell, ask others in the house if they can smell it )
4. Set aside
5. Boil water and milk together,
6. Put the roasted rava back on the flame and add saffron , cardamom and nutmeg. mix well.
7. Add the hot milk + water mixture. Carefully mix , the mixture will froth after you add the liquid. . Keep mixing or else you may have a few lumps.
8. Once the mixture has absorbed all the liquid , add the sugar .Mix until the sugar dissolves. The sheera will look a bit liquidy. Add some chopped nuts if you wish
9. Cover the vessel and cook on low flame for a good 10-12 mins , mixing the sheera after a few intervals to avoid sticking to the bottom.
10. Now the sheera is ready to enjoy.

Mushroom Matar Masala

My variation on the classic punjabi Mushroom Matar Masala . I add a secret ingredient which gives the dish a distinct tomatoee  (if at all that word exists ) flavor

Here is what you need 

1 large onion finely chopped

3 large Roma Tomatoes chopped

1 cup frozen peas

8 oz mushrooms . sliced

1 Ginger Garlic Paste  

2 tsp red chilli powder

1 tsp Coriander powder

1 tsp Jeera Powder 

1 tsp Pav Bhaji Masala

1 tbsp Tomato Ketchup ( My secret ingredient)

Salt to taste 

Oil/Ghee

Chopped Coriander

Here is how you make it :

1. In a non stick pan , heat 1 tsp oil and 2 tsp ghee.

2. Add the onions  and sauté well. Cook the onions until they turn light brown . This step requires some patience . It takes about 15 mins on low flame. 

3. Add the ginger garlic paste and cook again,

4. Add the tomatoes and sauté well. Cook well again for 5 mins on medium flame. 

5. Now add the dry masalas and sauté.

6. Add the mushrooms and peas and mix well. 

7.Add 2 cups water and cook covered for 10 mins or until the mushrooms are soft and cooked. 

8. Now add salt and ketchup and mix. Adding ketchup gives a nice tomatoee flavor and a nice red color. 

9. Garnish with chopped coriander and serve with Rotis or rice. 

Burnt Garlic Lemon Coriander Soup

A simple , soothing , delectable soup.

What you need
For the stock :
6 cups water
1/2 roughy chopped onion
1 cup roughly chopped carrot
1/2 cup chopped celery sticks
1/2 cup chopped lemon grass
1 cup roughly chopped coriander

In a stockpot , add water and the rest of the ingredients and boil for 15 mins.
Cool for a bit and then remove the veggies by straining the water. The water is the stock you need.

For the Soup:
4 cups stock
1 cup sliced mushrooms
1 cup diced mixed vegetables ( carrots /french beans/peas)
Juice of 1 Lemon
Salt and White pepper to taste
Chopped Spring onions
Chopped Coriander
Burnt Garlic ( Fry chopped garlic in oil until they turn dark brown)

In a stock pot , add the vegetable stock . Once it comes to a boil , add the mixed veggies  and mushrooms. Cook until soft. Add salt and white pepper to taste . Add juice of 1 lemon and switch off the flame.
Add the spring onions , coriander and 1 tsp burnt garlic just before serving the soup.

Sodyachi Khichadi / Dried Shrimps Pulao

Sode or Dried Shrimps is greatly savored by many fish lovers.They are  shrimps / prawns  which are dried in the sun . They have a distinct fishy smell .
Sodyachi Khichadi is a very famous CKP delicacy .

Ingredients :
1 cup Sona Masuri Rice  , washed and set aside
1/2 cup Dried Shrimps , washed
1/2 cup cubed potato
1/2 cup sliced onions
3 cups boiling water
1 cup Malvani Masala Paste :- 1 small onion sliced
                                                 1/4 cup freshly grated coconut
                                                 1/4 cup dried coconut flakes
                                                  2 tsp Malvani Masala or 2 tsp red chilli powder + 1 tsp Garam Masala

Recipe -
1. For the Masala Paste , heat 2 tbsp  oil , in a frying pan .Add the sliced onions and sauté until brown . Add the  coconut and sauté until they change color to light brown .Add the masala powder.
Cool and grind to a fine paste

2, In a pressure , add 1 tbsp oil and add the sliced onions . Cook until translucent.
3. Add the cubed potatoes and dried shrimps and  sauté
4. Add the washed rice and mix well. Saute for 1 min.
5. Now add the masala paste and 3 cups boiling water,
6. Add salt to taste .
7. Cook on medium for 2 whistles and then on low for 5 mins.
8. Serve with Sol Kadhi

                                                 

Rava Ladoos.

Ingredients -
4 cups Rava ( try if you can get the fine rava . Or use the normal semolina u get . Just grind it in the mixie for a few seconds.)
3.5 cups Sugar
1.5 cups Ghee
2 cups grated coconut ( use freshy grated if possible)
raisins and almonds for garnishing
1 tsp elaichi powder

Method -
1. Roast the rava in ghee on a low flame for abt 30 mins or till you get the smell of rava.
2. When the rava is almost dun add the grated coconut and roast for another 5 mins
3. Make sugar syrup in another pan. add equal amout of water and make a one string consistency syrup.
4. Add elaichi and slivered almonds to this syrup
Add the rava mixture to this hot syrup after removing form heat,
5. Mix well. At this point you will find the mixture watery . Wait for abt 15 to 25 mins. It will start to thicken. Keep a watch.
5. Roll out ladoos when the mixture is hot ( but still manageable with bare hands)and mouldable.. Dnt let the mixture cool dwn or else you wnt b able to roll out ladoos

The cup size can any size. Just adjust the other measures accordingly.

Rasgullas

Recipe for about 15 Rasgullas
STEP 1. - Make Chenna/Paneer -
1. Bring 7 cups Milk to a boil. ( I used Whole milk. You can use 2 % milk. Whole milk gives soft ,spongy , porous and melt in the mouth rasgullas . while low fat milk will give spongier rasgullas . I personally like the melt in the mouth rasgullas. But if you like the spongier one , then use 2 %. )
2. Once the milk boils , switch off the flame and add 1/2 cup yogurt + 1 tbsp Vinegar to it . ( This is the recipe I use to make Paneer . Adding yogurt gives softer paneer)
3 . The milk will curdle and the whey will separate .
4 . Cover and keep undisturbed for 5 mins,
5. Drain the chenna on a cotton handkerchief /napkin / cheesecloth /muslin cloth, placing a colander under it. Pour tap water and lightly wash the chenna.
6. Twist the napkin and hang for about 30mins .
7. Then place it over a thick towel and put some weight on the napkin. The purpose is to drain out the whey from the chenna
8. After about 2 hours check the chenna by kneading a small amount. If it easily kneads , then the chenna is ready for Step 2. If you find it difficult to knead it ( it will be creamy and chenna will stick to your hands) , then repeat Pt.7

STEP 2. Make Gullas (Balls)
1, When the chenna is ready , knead the chenna for
2. Then add 2 tsp of fine sooji to it and knead again for another 5-7 mins.
3. The chenna will release its fat. You will notice your palms greasy. Keep kneading until you get a smooth , no grain dough. Once the dough is soft enough , stop kneading. You dnt want to over knead.
( I used the dough attachment of my stand mixer. Set the timer for 10 mins and added fine sooji after 5 mins. It was super easy and convenient. )
4. To test if the dough is ready , make a small ball . If you get a smooth , no crack ball , then its ready. If not then knead again.
5. Keep the dough covered with a damp cloth for about 5 mins.
6 . Make flawless , smooth , round balls of the side of a quarter and keep aside , cover with a damp cloth.

Boiling in sugar sryup

STEP 3 . Make Ras ( Sugar Syrup)
1. In a deep vessel ( with a fitting lid ) , add 4.5 cups water and 1 cup sugar. And bring to a boil.
2. Once the sugar completely dissolves and the water comes to a rolling boil, add the gullas ( 7-10 at a time). Dnt over crowd the vessel. The gulls 

will double in size. So put accordingly. Cover with the lid.
3. After 5 mins, open the lid .The rasgullas should be boiling vigorously, Add 1 tsp of water in the syrup around the inner sides of the vessel , without touching the rasgullas.
4. The syrup will stop frothing for a few seconds and then will boil again for 2 mins. Cover the lid in between .
5 . Repeat Pt. 3 , thrice or 4 times. This is just to ensure that the sugar syrup doesn't get thick and remains at the same consistency,
6. The rasgullas should cook for 12 -15 mins.Check if the rasgullas are cooked. This is determined by touch. If the rasgulla springs back and retains its shape when pressed, it is cooked. Another way of checking is to drop a rasgulla in a pan of cold water.If it sinks to the bottom, it is cooked.
Remove form the fire.
7 .Transfer the rasgullas to a bowl along with 2 ladles of sugar syrup and 1 cup of water.
8. I used new sugar syrup for the next batch. But you can reuse the old syrup. Just make sure its not thick. Add some water if needed and proceed as directed.
9. At this point , the rasgullas will be very soft . Let them cool completely at room temp and then chill in the fridge for about 4 hours before indulging.
10. You can add a few drops of rose or kewda essence to the syrup . Thats optional. 

The spongy Rasgulla

I made Rasmali from the remaining rasgullas
1. Squeeze the syrup from the chilled rasgullas by pressing them lightly between your palms. Make sure to do it gently or else the rasgullas will break.
2. Place the squeezed balls in a bowl of fresh water for 2-3 mins. They will absorb the water .
3. Again squeeze the water from the rasgullas. This is to take out the sugar syrup from the rasgullas. So that they absorb the malai . 

4. For the Malai - Boil 4 cups whole milk until its reduced to about 2.5 cups. Add 1 cup of evaporated milk and 1/2 cup of condensed milk. Boil again. Add more condensed milk if needed. Then add saffron strands , elaichi powder and chopped nuts.
In a wide bowl, place the squeezed rasgullas and pour the hot malai over them. Let them cool at room temp and then chill until ready to serve.

The final outcome