Dum Aloo

Dum Aloo

Ingredients
Baby potatoes 7-10,skinned and par boiled

Onions - 2 medium (paste)
Tomatoes - 2 small (paste)
Ginger-Garlic paste 1 tbsp
Green Chilly-Coriander leaves paste - 2 tbsp
Tumeric powder - 1 tsp
Kashmiri Chilly powder - 1 tbsp
Pinch Garam Masala
Cumin powder - 1 tsp
Mustard oil to cook
Coriander for garnish
Salt to taste

Method

1. In a deep bottom thick kadhai, smoke the mustard oil.
2. Until the oil reaches the smoke point, prepare the potatoes- prick them, smear turmeric, chilly powder & salt.
3. Shallow fry the potatoes.
4. In the same wok, add the onion, ginger-garlic paste. Cook well, till well browned & the paste sweats oil. Cook over low flame, stirring in intermittent intervals.
5. Next add the green chilly & coriander leaves paste, saute for about 5 mins, add the turmeric & chilly powder.
6. Add in the pureed tomatoes, adjust salt .
7. Cover & cook till all the moisture is lost, now drop in the potatoes & add about 1/2 cup water (add to get desired consistency of thick lassi).
8. Cover & cook, let the potatoes soak the masala well.
9. When the curry oozes oil from the sides add a little garam masala.
10. Garnish with chopped coriander & serve hot with paratha or rice.

Chicken Chow Mein

Chicken Chow Mein

INGREDIENTS
• 200g chicken breast, cut into bite size pieces
• 1½ tbsp. oil
• 200g fresh chow mein noodles (I used egg noodles)
• 1-2 cups green cabbage, finely shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 scallions, cut
• 2 cloves garlic, peeled and smashed
• ¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry Sauce (recipe below)

Chow Mein Sauce
• 2 tsp cornflour/cornstarch
• 1½ tbsp soy sauce
• 1½ tbsp. cooking wine (or sherry)
• 2 tsp sugar
• ½ tsp sesame oil
• White pepper

INSTRUCTIONS
1. Chow Mein Sauce : Mix together cornflour and soy sauce, then mix in remaining ingredients.
2. Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
3. Prepare the noodles according to the packet instructions.
4. Heat oil in wok or large fry pan over high heat.
5. Add garlic (I love lots of it) and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil.
6. Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
7. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
8. Add the noodles, and Chow Mein Sauce and water (as required). Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add chilli flakes for heat (if required).
9 Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
10. Serve immediately.

Masoor (Black Lentil) Daal

Masoorachyi (Black Lentils) Aamti

(my mom’s style)

Ingredients:
• Masoor dal (par boiled) – 200 gms
• Curry leaves – bunch
• Kokum – 8-10 (want more tanginess, add more)
• 2 green chilies – slit open
• 1 garlic clove finely chopped
• 2-3 tbsp oil

Masala (blend the below to a smooth paste with little water)
• 1 big onion
• 2-3 garlic cloves
• 1 tsp chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• ½ cup coriander (prefer stalks for their juice)
• ¼ cup fresh grated coconut
• Salt to taste

Method
1. In a hot pot, add 2-3 tbsp oil and heat
2. Add chilies, garlic and curry leaves till it nicely sizzles
3. Add the blended masala and cook well
4. Add masoor daal and cook (I prefer the daal to be slightly “Al dante”)
5. Adjust salt
6. Adjust water till desired consistency (I prefer regular daal consistency)
7. Add kokum and simmer
8. Garnish with coconut and coriander
9. Serve with Rice or Paratha

Potato Stew

Potato Stew

Ingredients 1. Potatoes 8-10 medium cut into medium cubes, preferably take with high start content 2. Jeera - 1 tsp 3. Green Chilli - 3-4 slit 4. Ginger - julliene 5. Peanuts - 1/2 cup roasted and skin removed 6. Clarified butter (ghee) - 2 tbsp 7. Salt (to taste) 8. Yogurt Method 1. Heat ghee in a wok 2. Add jeera, green chilli and half of ginger when ghee is hot 3. Add potatoes and continue sauting 4. When potato is partially cooked, add 1 cup water 5. Add salt and peanuts 6. Bring to boil adding water as required 7. Cook potatoes well and adjust salt as required; add water as needed 8. Serve with a dollop of yoghurt (or more) and quboos 9. Garnish with coriander This is one of my favorites. Alternatively, do it in a pressure cooker after sauting to expedite cooking. TIP: Cook potatoes whilst boiling and DO NOT use par boiled potatoes. Goes good as a "upvaas" dish for Maharashtrians. One of my mom's creations and my favorite. Less ingredients and quick.

Paella

Paella

Original recipe by Jamie Oliver (http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#0IM83mDHEwv5RCBP.97)

Ingredients
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 15 g fresh flat-leaf parsley
• 70 g chorizo
• 2 skinless, boneless higher-welfare chicken thighs
• olive oil
• 1 tsp sweet smoked paprika (I also used some chili powder)
• 1 red pepper
• 1 tbsp tomato purée
• 1 cube chicken stock
• 300 g paella rice (I used plain basmati)
• 100 g frozen peas
• 200 g frozen peeled cooked prawns
• 1 lemon

My own touch - used some saffron water for that additional color.

Method

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
2. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
3. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
4. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
5. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
6. Pour in 750ml of boiling water and add a pinch of salt and pepper.
7. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
8. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
9. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Chili Dog

Chili Dog

Ingredients:
1. Pork/Beef/Chicken hot dog - boiled - I used Chorizo Extra Spicy
2. Hot dog bread (Steamed)
3. 400 gms Mince meat (Indian mutton/Lamb/Beef) - I used Indian mutton
4. Chili powder - 2 tbsp.
5. Cumin powder - 1 tbsp.
6. Turmeric powder - 1 tbsp
7. Onion - 1 nos. (half sliced/half diced)
8. Bay leaf - 1 (remove before serving)
9. Capsicum - julienned
10. Tomato paste - 250 gms
11. Worchestershire sauce
12. Stock (or water)
13. Garlic - 3-4 cloves chopped
14. Ginger - 1/4 inch chopped
15. Cheddar Cheese

Method:
1. In a sauce pan sear the mince well and add diced onion, ginger and garlic.
2. Add turmeric powder, cumin powder, chili powder and cook
3. Add tomato paste and keep on simmer
4. Add bay leaf and Stock/water - the gravy required is that of a thick "lassi" consistency
5. Add salt and pepper to taste
6. Cook the mince well
7. Add seasoning/spiciness to suit your taste buds.

Plating:
1. In a plate take the steamed bun and slit open
2. Add the hot dog
3. Add the mince - be generous
4. Add cheese and heat to meal it
5. Garnish with sliced onions and capsicum
6. Top with a condiment of your choice. I prefer Mustard and Mayo.

Mac and Cheese (non-baked version)

Mac and Cheese with Bacon (non-baked version)

Ingredients

• 1 1/2 cup of macaroni (elbow type) and cooked al dante
• 2 cups full cream or 3 cups half-n-half
• 1 cup full cream milk
• 1 cup gruyere cheese grated (add more if you prefer)
• Bacon (is there anything like too much bacon)
• 1 stick rosemary leaves finely chopped
• Salt and Pepper

Method

1. To cook pasta put it in salted boiling water for approx. 8-10 mins 
2. In a pot reduce to half the full cream and full cream milk OR half-n-half
3. Fry bacon and keep aside (don't throw the fat, use it for omelette - tastes great)
4. Once reduced, simmer and add rosemary, salt and black pepper. Keep stirring on medium heat
5. Add pasta and mix well. Ensure that the sauce coats the pasta well.
6. Add bacon and cheese and stir.
7. Mix well adding little pasta water if too sticky (don't make it runny)
8. Garnish with bacon and serve hot.