Gurda Kaleji

Ingredients

Cumin seeds- 1 tbsp
Onions-4-5
Mutton gurda kaleji (Liver kidney)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chillies-2
Water-1 cup
Oil-2 cooking spoon

Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add gurda-kaleji to it and rest of the masala to it and fry it nicely. Cover with a plate and let it leave out some water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. Mutton stew is made in same ways with all raw ingredients and no powder ingredients.

Palak Shaljam Ghost

Ingredients

Cumin seeds- 1 tbsp
Onions-2
Mutton-500 grms
Tomotoes-2-3
Green chilly-1-2
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Shaljam-500 grams

Palak-500 grams

Methi-200 grams (optional)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2


Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and then Shaljam, palak and methi and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes. Let it leave water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

Note: Use the red shaljam with leaves for this dish- they are the best ones

Palak and bathwa when cooked together are best saag....one can add soya if available.

For making the white non leavy shaljam , use panj and rai and cook like normal sabzi and no need for garam masala. Steam for 1-2 whistles and use 1 katori water.

Mutton Curry

Ingredients

Cumin seeds- 1 tbsp
Onions-1-2
Mutton-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. If one is to make mutton stew add all raw ingredients and about 5-6 onions and no powder ingredients and no coriander powder.

Kabuli Chana/Chole

Ingredients

Kabuli chana / garbanzo beans/ chickpeas- 2 cups

Masala

Onion - 2

Tomato - 3

Ginger- small piece

Garlic - 5 pods

Ginger garlic paste- 1 tsp

Turmeric pwd- 1/2 tsp

Salt-1 tsp

Tadka

Oil-2 tablespoon

Onion-1

Tomato-1

Green chilly- 2

Raw ginger and garlic

Chilli pwd - 1 tbsp

Chola masala-2 tsp

Fresh coriander leaves - handful

Cumin seed - 1 tsp

Salt to taste

Recipe

1. Soak in kabuli chana overnight so that it swells.

2. Pressure cook chole with water and masala ingredients till its tender. It takes around 20-30 minutes.(6-8 whistles)

3. Take oil in a pan and cumin seeds to it followed by onions, brown them and add tomotoes, green chilly, ginger and garlic. Fry it nicely, add red chilly powder to it and chole masala or garam masala to it. And then fry this mixture till it leaves oil. Fry it nicely till a smell comes and its nicely done.

4. Add boiled chole to it, mix it and then add the whole mixture into the mixture.

5. Decorate with coriander leaves and serve.

Chocolate Brownie

Ingredients:

* 250 g castor [powdered] sugar

* 180 g Milk Chocolate

* 180 g soft butter

* 110 g plain flour (Maida)

* 1 teaspoon vanilla extract

* 3 eggs

* some butter for greasing

Recipe

1. This ones very simple to make... firstly.. grease the dish in which you will be baking the brownie. preheat the oven to 160 degree celsius or 320 farhenheit..

2. Now, in a double boiler, melt chocolate and butter together.

3. How to make a double boiler: basically double boiler is nothing but a bigger pan filled with water, and a smaller pan or heat proof vessel inside it which holds your stuff to be melted.

4. So in the larger pan add some water, and in the smaller vessel add the chocolate and butter, heat this assembly for about 10 minutes, and the butter and chocolate should start melting,[ tip: do not touch the mixture before the chocolate is melted, coz if you do so then the chocolate will be very difficult to melt after that!! once u see that the chocolate is melted then u can stir it] once they are melted, mix them together, put off the heat, remove the inner vessel and allow this mixture to cool...

5. Now, in a big bowl, break the 3 eggs, add the castor sugar to it, and 1 teaspoon vanilla essence. whisk this mixture thoroughly.. now add in the cooled chocolate butter mixture to it, and FOLD it [do not whisk] with a wooden spatula.... [FOLDING THE MIXTURE means u move the spatula in such a way as if ur folding it over and over again]

6.Now add in the maida/flour to it and then mix it in a cut-n-fold way which means u have to move the spatula in the figure of "8" basically.. this makes sure that your cake mixture is very airy and it mixes thoroughly making your cake soft and spongy. [ you can add in some chopped walnuts to this mixture now if you wanna make it a walnut brownie]

7. And now!! time to bake!

you can bake this mixture just like that in the greased pan or u place a butter paper on your baking dish... both ways its good but butter paper makes sure your cake does not stick to the pan so its really your choice.

8. Pour the brownie mixture on the dish and spread it evenly with your spatula... and bake it for 20-30 mins at a temperature of 160 degree celsius or 320 fahrenheit.

9. Check the cake once 20 mins are over

10. one tip to do that is take a clean and dry knife and just poke it inside the cake.. and see if it comes out clean.. if it comes out sticky means you still have to cook it for some more time but if it comes out clean means your cake is ready!!

11. Once your cake is ready take it out and let it cool outside for 30 minutes or so... and then you can cut it and serve!!

Garnish:

you can sprinkle some castor sugar

you can serve it with vanilla ice cream

you can serve it with chocolate sauce

ENJOY and let me know how it went

Suggestions: One can also use dark chocolate or cocoa with hot water and some chocolates.

Spicy Mushroom

Ingredients:

For mixer

150 gram Button Mushroom

3 medium Onion,

3 Juicy Tomato,

6 to 7 Cashew nuts

4 to 5 Garlic Cloves, crushed

1 tsp Ginger Paste/raw ginger a small piece

1/2 tsp Turmeric Powder

1/2 tsp Red Chili Powder

1 tbsp Coriander Powder

Masala

2 tbsp Oil

1 tsp Cumin seeds

1/2 tsp Garam masala

2 tbsp Cilantro, finely chopped

salt to taste

Method:

1) Wash Mushrooms thoroughly. If Mushrooms are big in size, cut them into two

2)Mix ingredients of a mixer in a blender finely.

3) Heat oil, add cumin seeds, and then blended ingredients with some water. Add salt and Garam Masala, mix. and then make thick gravy on high flame by adding water.

4) Now add Mushrooms and some water.cover and cook over medium low heat. Cook approx 20 to 25 minutes, till mushrooms cook. One can make gravy by adding more water.

5) Add fresh coriander and mix and serve

Note:

If you want very fine gravy, then puree tomatoes into mixi and use it instead of chopping them. Make this gravy nice and thick.

Its a very spicy dish so one can reduce spice quantities to make it less spicy.