CHOCOLATE WALNUT FUDGE

A hot favourite of my kids, their friends and my friends. My kids are now grown up, but even now, whenever I bump into their school buddies , they always talk of the fudge & how they salivate at the thought of having it.

INGREDIENTS:

Condensed milkmaid(I use Nestle Milkmaid)-1 tin

Melted Butter (Unsalted)-100 grams

Sugar(Regular granulated)-1 /4^th Cup

Cocoa powder-3/4^th cup

Refined flour/Maida-2 tbsp

Walnuts( shelled, broken into small pieces)-1 cup

METHOD:

1.Take a heavy bottomed pan( kadhai)

2.Mix all the ingredients except the walnuts and put it in the pan.

3.Cook on high heat , stirring all the time.If you are busy & cant keep stirring it constantly, cook it on low heat.

4.Keep cooking till it thickens considerably and when you take it in a ladle( Kadchi) & try to drop it back into the pan, it falls in sheet not drops & that too not drop easily.You can also put a drop into ½ cup cold water, take the fudge drop & try to roll it between your fingers into a ball.It should form a soft ball ,which retains its shape.Thats the end point.

5.Add walnuts and mix well.

6.Switch off the gas.

7.Pour the fudge onto a lightly greased ( with refined oil , not butter) tray 11 inch X 9 inch size- like a swiss roll tin.

8.Spread evenly.

9.Let it cool slightly.Mark lines on it about 1 inch apart( its called scoring), horizontally as well as longitudinally.

10.Leave it outside to cool, in winters & in a fridge in summer.

11.Cut into pieces , when set.

CHICKEN BIRYANI WITH ONION CHUTNEY

A very nice tasty biryani.

INGREDIENTS:

Chicken,cut into 8 or 12 pieces,washed & drained-1

Basmati Rice, wash and soak for half an hour-2 Cups

Garlic chopped fine-1/4 cup

Ginger chopped fine- ¼ cup

Onions chopped fine-3 large

Onion sliced-2 medium

Potato,washed, peeled, cut into 6 pieces,browned in oil on low heat-1 large

Tomatoes , chopped into small pieces-2 large

Refined oil-1/3 cup and to deep fry sliced onions

Shaan Bombay Biryani Masala-1 tbsp

Hing (Asafoetida)-1/4 tsp

Dhaniya powder(Coriander)-1 tsp

Jeera(Cummin seed) powder-1 tsp

Red chilli powder-1/2 tsp

Salt-To taste

METHOD:

1.Take 7 cups of water in a deep pan.

2.Add the washed, soaked & drained rice

3.Cook on high heat till one boil and then simmer covered, checking frequently to ensure rice is not overcooked.

4.Drain the rice in a strainer, add salt and keep it aside.

5.Prick the chicken with a fork.

6.Heat oil in a deep thick bottomed pan.

7.Add asafoetida,garlic & ginger and sauté on high heat,stirring constantly till brown.

8.Add chopped onions, sauté till slightly pink.

9.Add chopped tomatoes and sauté till the water dries up.

10.Add the semi cooked browned potatoes & chicken and brown well on high heat, stirring constantly,till oil separates.

11.Add the masalas and sauté for a minute.

12.Add 4 cups water along with salt.

13.Reduce the heat and simmer covered with a tight fitting lid till chicken and potato are tender with a thick gravy.

14.Take a deep serving dish.

15.Take little chicken curry, spread in a layer, topped with rice, then again a layer of chicken , followed by rice and repeat till all the rice & chicken is used up, taking care that the top most layer is of rice.

16.Deep fry sliced onions and garnish the biryani with this.Serve hot with onion chutney, Raita, onion-tomato-cucumber Kachumber etc.

ONION CHUTNEY :

INGREDIENTS:

Onion,cut into pieces -2 large

Dry red chillies-4

Lemon-1/2

Salt-to taste

Mustard oil-2 drops

METHOD:

1.Grind together onion with chillies.

2.Add salt, juice of ½ lemon & 2 drops of mustard oil.

3.Mix well.

VARIATIONS: Try various biryani masalas like MDH, Shaan Punjabi Yakhni/Sindhi Biryani Masala etc .

DRY FRUIT GUD/JAGGERY WITH DRY FRUITS

A favourite of family and friends during winter.It is a lovely end to a meal and is a no fuss dessert, rich in Iron.It is akin to chocolate/fudge with dry fruits. With doctors recommending handful of mixed nuts to be consumed daily,this is a nice tasty way to have nuts along with jaggery, a rich source of Iron.

INGREDIENTS:

Gud/Jaggery powdered -1Kg

Ghee/ clarified butter-1tbsp

Almonds whole-1 cup

Walnuts shelled and broken into 2 or 4-1 cup

Cashew nuts , broken into 2 or 4-1 cup

Dry coconut/Khopra sliced thinly-1 cup

Saunf/ Aniseed -3 Tbsp

Jeera/ Cummin seeds-1 Tbsp

Black pepper (optional) ,if using whole-2 tbsp and if coarsely ground-1 tbsp

METHOD:

1.Heat ghee in a heavy bottomed kadhai.

2.Once the ghee gets heated , add powdered gud.

3.Mix all the other ingredients in a bowl and keep ready.

4.As soon as the jaggery melts completely, add the dry fruits, condiments etc and mix well.

5.While hot,drop small spoonfuls on a tray, separated by about ½ inch from each other(You will need more than one tray).

6.Remove when cool and store in an airtight container.

GHIA KE PHEETAY

This is a very simple, no fuss recipe of ghia/Bottle gourd/Lauki. This is a traditional recipe,which people ( Like my parents-in –law),who hail from Dera Ismail Khan, follow. I learnt it from my mom-in –law and is a favourite of my husband. I, make it, but don't eat it coz I don't like ghia,tinda,tori family of vegetables.

INGREDIENTS:

Ghia/bottle gourd( Peeled and cut into roundels)-500 grams

Refined oil-1 tbsp

Jeera/cummin seeds-1 tsf

Ajwain/carom seeds-1/2 tsf

Haldi/Turmeric Powder-1/2 tsf

Hing/Asafoetida-1/4 th tsf

Red chilli powder-1/2 tsf

Jeera ( cummin seed )powder-1/2 tsf

Dhaniya(Coriander seeds) powder-1 tsf

Garam masala powder-1/2 tsf

Salt-To taste

METHOD:

1.Cut the ghia into round slices about ½ a centimeter thick.

2.Heat the oil in a kadhai.

3.Add the hing, jeera and carom seeds.

4.Saute for a minute.

5.Add salt & the other masalas except the garam masala and sauté for a minute.

6.Ad ghia.Saute on high for 5 to 7 minutes and brown a little.

8.Cover and cook on slow fire for 10 minutes till tender but crunchy.Dont overcook.

9.Dry out water,if any, on high heat.

10.Add garam masala.

11.Serve hot with chappati.

PEACH CHEESE CAKE

INGREDIENTS:

Curd, hung in a muslin cloth for 1/2 hr- 1 & 1/2 cup or 300 grams

Butter( white/ Salty yellow)- 125 grams

Britannia Digestive biscuit-250 grams

Gelatine ( I used solar red packet) -2 tbsp

Water -1 cup

Peach halves – 1 Tin

Cream , chilled in a steel bowl ( I used Amul 200 gram)-1

Milkmaid -1/2 tin

Cheese spread, plain (I used Brittania )- 1 tbsp

METHOD:

1.Melt butter.

2.Take biscuit in a plastic bag and crush with a rolling pin.Add to the butter and mix well.

3.Spread on a greased 7 inch loose bottomed cake or springiform tin.Keep aside to cool.

4.Mix hung curd with cheese spread.

5.Take chilled cream and beat till fluffy but thin.Add to the hung curd.

6.Beat mixture till smooth.

7. Drain the peaches,leaving 2 to 3 for decoration, puree the rest in the blender till smooth.

8.Add to the curd cream mixture.Beat well.

9.Add milkmaid gradually, checking for sweetness.

10.Soak gelatine in a cup of water.Make into solution by heating over a double boiler.Cool for 5 mins under the fan and add to the cream curd peach mix.

11.Mix well.Keep in the frezer for 10 mins.Take out after 10 minutes, stir and scrape the sides of the pan.Place again in the freezer.Repeat the same process after 10 minutes. Repeat this till it begins to thicken.

12. When it's a little thick starts, pour onto biscuit base.

13.Out of the reserved peaches, chop some and slice some.Add chopped peach pieces to the cheese mix.

14.Decorate with sliced peaches. Keep in the fridge , NOT in the freezer.

15.Serve very cold.

VARIATION:

You can replace peaches with mangoes/ strawberry, pineapple, kiwi,apricots, litchis etc. However, the amount of milkmaid and gelatin will need to be adjusted accordingly.Do experiment.

TORI

Tori, akin to Zucchini, is a very light healthy green vegetable. This is a very easy low cal tasty preparation.

INGREDIENTS:

Tori ,washed peeled , cut longitudinally and then cut into 3/4inch pieces-750 grams

Refined oil-1 tsf

Dhaniya sabut ( coriander seeds)- 2tsf

Jeera sabut( Cummin seeds)-1 tsf

Kali mirch sabut ( Black pepper seeds)-1/2 tsf

Asafoetida /Hing-A pinch

Haldi/Turmeric powder-a pinch

Sugar(to preserve the green colour)-1/2 tsf

Salt-to taste

METHOD:

1.Heat the oil.

2.Coarsely powder, preferably in a pestle & mortar, jeera , dhaniya & kali mirch.

3.Add the coarse powder to the oil & sauté on high heat for a minute.

4.Add haldi and hing , sauté for a minute.Add tori,with sugar,stir fry on highheat for 5 minutes.Add salt.

5.Reduce heat. Cover it with a lid & simmer for 7minutes. Little water might be left. There is no need to dry it out.

6.Remove the lid and check for tenderness. It should be tender but not overcooked and pulpy.If semi done, cover it and switch off the gas. It will cook in the heat of the vessel you are cooking it in.If done, leave it to cool without a lid/ place under the fan till serving time. Serve with chappatis.

POHA

Poha is a very basic traditional breakfast dish of Maharashtra and Madhya Pradesh. It is very often served with Jalebi as a combo.Its a light and tasty dish.

INGREDIENTS:

Poha/chidwa-1 & ½ cups

Refined oil-1 tbsp

Jeera sabut(Cummin seeds)-1 tsf

Mustard seeds-I tsf

Asafoetida/hing-pinch

Onion chopped-1 medium

Boiled potato ,chopped into ½ inch pieces-1 small

Haldi-1/4 tsf

Red chilli powder-1/4 tsf

Green chilli chopped-1/2 tsf

Curry leaves-2 tbsp

Coarsely powdered roasted peanuts- 2 tbsp

Salt-to taste

Lemon-1

METHOD:

1.Heat the oil.

2.Add jeera , mustard seeds and hing,till the mustard splutters.

3.Add curry leaves.

4.Add onions and saute till pink.

5.Add turmeric and, red chilli powder and green chillies ,sauté for a minute.

6.Add boiled chopped potatoes and stir fry on high heat for a couple of minutes.

7.Take poha in a strainer, wash under water, pressing it with the palm simultaneously to drain excess water.Drain well.After couple of minutes add it to the pan( poha should be wet & the flakes should not stick and be lumpy)

8.Stir fry on high heat for few minutes till the flakes are cooked and dry.

9.Add salt and mix.

10.Add roasted coarsely crushed peanuts, if using.

11.Serve with lemon juice/ lemon which one can add , according to one's taste.

MURG KE NAGME( STEAMED CHICKEN MINCE BALLS )

INGREDIENTS:

Chicken Keema/Mince( Wash boneless chicken , drain and get it minced)-250 gram

Onion (finely chopped )-½ cup

Ginger( Grated)- 1 & a ½ tsf

Garlic (finely chopped)-1 and a ½ tbsp

Green chilli (finely chopped)-1

Black Pepper (Coarsely ground preferably in a pepper mill)-1 tsf

Salt -to taste

1/3 cup raw rice-soak for 1/ 2hr

METHOD:

Mix all the ingredients except the rice. Drain the rice and spread it on a plate. Make small chicken balls , roll in rice and place in a steamer.Steam in a steamer/idli steamer, till the rice gets cooked( usually 15 minutes). Serve hot.

TANDOORI CHICKEN

INGREDIENTS:

Chicken( 800-1000 grams)-1(cut into 12 pieces)

Curd(Hung for 1/2hr)- 1 cup

Garlic paste- 1 tbsp

Ginger paste- 1tsf

Tandoori masala ( I used Shaan)-5 tsf

Besan( gram flour )-2 tsf

Refined Oil-2 tsf

Salt -to taste (Depending on how salty the tandoori masala is)

Ghee –To baste

METHOD:

Poke the chicken with fork at multiple points , so that the marinade can seep in. Add all the other ingredients as listed above, except the ghee. Mix well. Marinate for 1-2 hrs in the fridge. Grill on hot coal or in a pre heated OTG at 250 degree .You can also thread it on to a skewer and grill in a tandoor. Turn it with tongs when brown , baste with ghee, so that the other side too gets grilled and brown. Serve piping hot with chaat masala, lemon.

VARIATION:

In case you have left over tandoori chicken, make an awesome salad with it. Remove the flesh from the bones, into one inch size pieces.

Take little oil, depending on how much left over chicken you have, heat it in a fry pan.

Take a medium size onion, cut into 4 to 6 pieces. Remove the layers of the onion and add it to hot oil. Cook on high heat till pink.

Add 1 tsp to 1tbsp finely chopped garlic and stir fry till brown.

Add mushrooms (Optional) cut into 4 pieces, if large and into two, if small , stir fry for 3 to 4 minutes.

Add 1 inch chunks of pineapple ( preferably grilled) and stir for 3 to 4 minutes. Pineapple too, is optional.

Cut medium tomato into 6 pieces. Remove the seeds. Throw it into the pan and cook on high heat. Ensure that it remains firm and not squashed.

Add 1 inch size chunks of green , red and yellow peppers .Stir on high heat for a minute or two.

Add salt and red chilli powder according to taste and only for the vegetables , as the tandoori chicken would have already have salt and spices. Add the chicken.Mix well. Serve hot.