Recipes

This is a documentation of some recipes to satisfy my new found interest in cooking.

Lassi
  • Ingredients
    • 1 cup yogurt
    • 1/4 cup sugar
    • 1/4 cup milk
    • few ice cubes
  • Mix all the ingredients and whisk. Don't use blender. Blender makes a smoothie but Lassi has these small yogurt granules that add to the taste. 
  • You can also add a pinch of salt if you like.
  • Serves 2-3 
Lahsuni Daal
  • Ingredients
    • 2 teaspoon ghee (Clarified butter) or oil
    • 15-20 cloves of lahsun (garlic)
    • 1 teaspoon jeera (cumin)
    • 1 cup yellow daal
    • 1 teaspoon haldi
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon heeng
    • 1/2 teaspoon amchur powder
    • Salt to taste
  • Boil the daal with haldi and salt in a cooker for 6-7 whistles.
  • Start with ghee and then add jeera and then garlic. Once the garlic has started turning brown, add the daal.
  • Once daal starts to boil add chili powder, heeng and amchur powder. Add additional salt if necessary
Second Daal Tadka
  • Ingredients
    • 1 teaspoon ghee (clarified butter)
    • 2 whole red chilis
    • 2-3 kadi patta leaves
    • 1 teaspoon jeera
    • Pinch of chili powder
  • Add ghee and jeera.
  • Once jeera is cooked, add red chilis, curry leaves and chili powder.
Chicken Curry
  • Ingredients
    • Boneless chicken - 1 lbs
    • Clarified butter (ghee) or oil
    • 2 large onions
    • 2 bay leaves
    • 1/2 teaspoon jeera
    • 4-5 cardamom
    • 1 black cardamom
    • 4-5 cloves
    • 4-5 black pepper
    • small stick of cinnamon
    • 1 tomato
    • 1 teaspoon jeera powder
    • 3 teaspoon  coriander powder
    • 1 teaspoon turmeric powder
    • 1/2 teaspoon chili powder
    • 2 tablespoon yogurt
    • 1 teaspoon black pepper powder
    • Salt
  • In a bowl, mix chicken pieces, turmeric powder, chili powder, yogurt, salt and black pepper. Let it marinate for 30 mins.
  • In a heating pan, start with 2-3 spoons of ghee
  • When it's hot, add bay leaves, jeera, cardamom, black cardamom, cloves, cinnamon and black pepper
  • Fry them for a minute
  • Add onions and let it turn light brown
  • Add tomato
  • Add jeera powder
  • Add coriander powder
  • After 2-3 minutes turn off the heat and let it cool for 30 mins
  • After 30 mins, run all the contents of the pan through a mixer to make a  fine paste. Add water as necessary.
  • Re-heat this fine paste and add the marinated chicken.
  • Close the pan and let it cook for 15-20 mins on medium heat.

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