Monday, 22 April 2013

Shahi Chaap

Serves : 3


For the Marinate

1. 4-5 soybean chaaps
2. 2 tbsp oil
3. 1/2 tsp black pepper powder
4. 1/2 tsp red chili powder 
5. Salt to taste
6. 1/2 tsp dry mango powder (amchoor)

For the Gravy

1.   1 big tomato (grated)
2.   2 medium sized onions (grated)
3.   2 tbsp oil
4.   2 tsp ginger-garlic paste
5.   1 tsp black pepper powder
6.   1 1/2 tsp red chili powder
7.   2 tsp coriander powder
8.   Salt to taste
9.   1 tsp lemon juice
10. 1 tsp garam masala
11. 20-30 g butter
12. 70-80 ml cream
13. 1 tsp sugar


1. Take oil in a bowl and mix salt,pepper powder,red chili powder and dry mango powder in it. Marinate the chaaps in it for about 15-20 mins.
2. Cook the marinated chaaps in an oven at 250 C for 20 mins or until lightly golden.
3. Heat oil in pan, add the ginger-garlic paste and grated onions and saute until the onions are golden. Add sat,coriander powder,pepper powder,sugar and red chili powder.
4. Add the grated tomatoes and cook until it leaves the sides of the pan.
5. Once it is cooked, add some water and simmer. Add butter, cream and lemon juice and mix.
6. Add the cooked chaaps and simmer with the lid on for 15-20 mins. 
7. Finish with garam masala and fresh cream. Serve hot.


Friday, 12 April 2013

Vegetarian Momos


For the Momos

1. 1 cup plain flour (maida)
2. A pinch of salt
3. Water (for kneading)

For the Stuffing

1. 1 medium onion (finely chopped)
2. 1 small carrot (finely chopped) 
3. 1/2 capsicum (finely chopped)
4. 1/4 cabbage (finely chopped)
5. Salt to taste
6. 1/4 tsp black pepper powder
7. 1/4 tsp lemon juice


1. Mix flour,salt and water and knead a soft dough. Keep it aside.
2. In a bowl, mix all the veggies,salt,pepper powder,lemon juice and mix it properly.
3. Roll out bangle sized chapatis from the dough. In the center place a tsp of the stuffing and fold the chapati to make a semi-circle, seal the edges. 
4. Steam the momos on low heat for about 15 mins or until cooked.
5. Serve with red hot chili sauce.

Friday, 5 April 2013

Kesar Mango Kulfi


1. 1 litre + half cup milk (full cream)
2. 7-8 tsp sugar (adjust according to your taste)
3. 1 tsp vanilla essence
4. 1/2 cup thick cream
5. Few strands of saffron (dissolved in 1 tsp lukewarm milk)
6. Chopped nuts (for garnishing) 
7. 1/2 cup mango pulp


1. Heat 1 litre milk in a heavy bottom vessel, bring to boil and then simmer until it is reduced to 1/4. Keep stiring the milk while simmering.
2. In a bowl take 1/2 cup milk and 1/2 cup mango pulp. Using a blender, blend this mixture until it is properly mixed. Keep this mixture aside.
3. When the milk is reduced,add sugar,vanilla essence and saffron milk. Cook further on low heat for 15 mins, stiring continuously.
4. Once the milk is done, remove it from heat and bring it to room temperature. When the milk comes to room temperature, add the mango-milk mixture and thick cream and mix thoroughly. 
5. Keep this mixture in the freezer for 2-3 hours. Once it becomes semi-solid i.e it is almost set,take it out and blend it using a blender until it forms a thick paste. Refrigerate again until set.
6. Garnish with chopped nuts and serve


Tuesday, 2 April 2013

Amritsari Kulcha


For the dough

1. 2 cups all purpose flour (maida)
2. 3/4 tsp dry yeast (dissolved in lukewarm milk with 1 tsp sugar for 10 mins)
3. 1 tsp dried fenugreek leaves (kasoori methi)
4. 1/2 tsp carom seeds (ajwain)

For the Filing

1.  4-5 potatoes (boiled and peeled)
2.  1 tsp red chili powder
3.  1/2 tsp black pepper powder
4.  1/2 tsp dry mango powder (amchoor)
5.  1/2 tsp pomegranate seeds (anardana)
6.  1/2 tsp garam masala
7.  1-2 green chilies (chopped)
8.  1 tsp coriander powder
10. Salt to taste  


1. Combine all the ingredients for the dough and knead a soft dough. Let it rest for 1/2 hour. It will double up in volume.
2. Mash the boiled potatoes and add all the spices to it. Mix it properly.
3. Take a small portion of the dough and roll out a small circle, place a generous amount of the potato mixture in the center and make a ball sealing the edges properly. 
4. Roll it again to form a big chapati.
5. Bake it in a pre heated oven (250 C) for about 7-8 mins or until it turns light golden.