Badam Ki Firni

Ingredients
Sooji (Semolina): 1 tablespoon
Milk: 1 quart
Green Cardamom: 1 (2 if you really like the flavor)
Badam (Almonds): 1 cup, soaked in water and peeled, divided into two parts
Sweetened Condensed Milk: 1 5 oz can

Steps
1. Take ½ cup of the almonds and make a paste. Take the other ½ cup and sliver the almonds.
2. Warm milk and green cardamom in heavy bottom saucepan.
3. Add sooji.
4. Bring to boil and stir constantly.
5. Add the almond paste.
6. Let it simmer for 10 – 15 minutes.
7. Add condensed milk and slivered almonds.
8. Stir thoroughly.
9. Remove from heat.
10. Serve hot or cold.

Kurkuri Bhindi

Ingredients
Bhindi (Okra): 2 lbs, cut into circles
Medium size Onions: 3, thinly sliced
Oil: 3 tablespoons, split into two
Green Chilies: 4, slit into half
Salt: to taste
Red Chili Powder: 1 teaspoon
Amchoor (Dried Mango Powder): 1-½ teaspoons

Steps
1. Wipe okra with damp paper towel.
2. Heat 1 tablespoon of oil in pan on medium.
3. Sauté onions till golden brown and keep aside.
4. Heat 2 tablespoons of oil on high heat.
5. Add okra and green chilies.
6. Cook the okra on high heat till edges are slightly charred.
7. Add cooked onions, salt, red chili powder, amchoor.
8. Cook for 3 – 5 minutes.
9. Serve hot with daal and roti.

Chefs’ Note: Keep cooking the okra on high heat, otherwise, the okra can become limp and slimy

Mirchi Ki Sabzi

(My great grandma’s recipe)

Ingredients
Thai Chilies: 20, cut in half
Small Onion: 1, finely diced
Milk: 2 cups
Salt: to taste
Turmeric: a pinch (Just to give color)

Steps
1. Heat oil in a saucepan on medium.
2. Sauté chilies and onion for 2-3 minutes.
3. Add salt and turmeric and stir.
4. Add milk and cook for 5- 10 minutes till oil separates.
5. Serve with a rice dish.

Chefs’ Note: This is very spicy. A little goes a long way.

Sarson Ka Saag

Ingredients
Saag (Mustard Leaves): 2 bunch, use only the leaves, not the midrib and stem, washed and coarsely chopped
Baby Spinach: 1 bag, 6 oz
Broccoli: 1 crown, stem removed
Garlic: 6 cloves
Water: ½ cup
Oil: 1 tablespoon
Besan (Gram Flour): 1 tablespoon
Onion and Tomato Masala*: ½ cup
Salt: to taste
Red Chili Powder: ½ teaspoon
Cherry Tomatoes: 10-15, cut in half (optional)

Steps
1. Pressure cook mustard leaves, spinach, broccoli, garlic and water for 10 minutes.
2. Let the mixture cool and coarsely ground in a food processor or mixer. (Chefs’ Note: Don’t ground to a paste. Then the mixture looks like henna.)
3. Heat oil in a pan on medium heat.
4. Add the besan and cook until golden brown.
5. Add the mixture of mustard leaves, spinach, broccoli and garlic and the Onion and Tomato Masasla to the pan.
6. Add salt and red chili powder and cook for 7-10 minutes.
7. Fold in cherry tomatoes. (Chefs’ Note: We like to add cherry tomatoes because we like our saag more tomatoey.)
8. Add butter and serve hot with besan roti and enjoy!



Chefs’ Note: The besan and oil mixture acts as a roux and binds the saag together.

Homemade Paneer

Ingredients
Milk: ½ gallon
Vinegar: ½ cup

Steps
1. Bring milk to boil.
2. Remove from flame.
3. Add vinegar and stir till the whey separates.
4. Drain in cheesecloth.
5. Put on flat surface (ex: chopping board) and put weight on top for 7 – 10 minutes.
6. Yields: 200 g or 0.5 lb.

Chefs’ Note: We use a microwave to boil the milk because it’s hassle free.
Boiling milk in the microwave takes about 20 minutes on high.

Shahi Paneer

(My son calls it ‘Jerry Cheese’ from Tom & Jerry)
This Shahi Paneer is quick and easy to make and is healthier. This recipe doesn't include heavy cream or cashew paste.

Ingredients
Homemade Paneer*: 0.5 lb, cut into ½ inch cubes
Oil: 1 tablespoon
Onions: 2, medium sized, coarsely chopped
Tomato Puree: ½ can (or 4 medium sized blanched tomatoes, chopped)
APF: ½ tablespoon
Milk: ¾ cups, separated into ¼ and ½ cups
Cumin Powder: 1 teaspoon
Salt: to taste
Red Chilli Powder: 1 teaspoon
Dried Fenugreek Leaves (Methi): 1 tablespoon
Homemade Garam Masala*: ¼ teaspoon
The Secret Ingredient: 2 tablespoons

Steps
1. Heat oil in a pan on medium heat.
2. Sweat onions.
3. Add tomato puree, cumin powder, salt, red chilli powder.
4. Cook till the oil separates.
5. Remove from heat.
6. Mix the APF and ¼ cup of milk to make smooth paste.
7. Add paneer and gently mix.
8. Add APF and milk paste. (Chefs’ Note: The paste gives the dish a creamy consistency and will save the milk from curdling.)
9. Put the pan back on low heat.
10. Add remaining milk gradually.
11. Gently stir for 5 – 7 minutes and the gravy will gradually thicken.
12. Add methi and gently stir.
13. Remove from heat and add ketchup (The Secret Ingredient) and Homemade Garam Masala and gently stir.
14. Serve hot with naan or roti.

Chefs’ Note: You can add more milk according to the consistency of the gravy you want.

*This recipe is posted on the blog.

Lasooni Gobi

Ingredients
Large Cauliflower: 1, separated into florets
Oil: 1 tablespoons
Minced Garlic: 1 heaping tablespoon
Tomato Puree: ½ a can
Salt: to taste
Cumin Powder: 1 teaspoon
Red Chilli Power: 1 teaspoon
Turmeric: a pinch
Butter: ½ tablespoon

Steps
1. Heat oil in a pan on medium heat.
2. Add florets and turmeric.
3. Cover and cook on low heat till the cauliflower is half done. (Chefs’ Note: You may have to add a little water).
4. Add minced garlic and tomato puree.
5. Add salt, cumin powder, and red chilli powder.
6. Cook on high heat, uncovered.
7. When cauliflower is fully cooked and dry, add butter.
8. Enjoy as an entrée or as an appetizer.

Onion & Tomato Masala

Ingredients
Yellow or White Onions: 4 – 5, medium size
Ginger: 2 inch thick
Garlic Cloves: 20
Tomato Paste: 1 can, 6 oz (or 6 fresh large tomatoes, chopped)
Oil: 4 tablespoons
Salt: ½ teaspoon
Water: 1 tablespoon

Steps
1. Coarsely chop onion, ginger, and garlic together in a chopper.
2. Heat oil in a large size pan on medium.
3. Add onion, garlic and ginger to pan.
4. Add salt.
5. Sauté till golden brown.
6. Add tomato paste and water.
7. Stir and cook till the oil separates.
8. Cool and store in a dry container in the refrigerator.


Chefs’ Note: This masala will be used in many recipes on this blog.
Adding salt will make the onion sweat faster.
We use canola oil because it’s odorless. Vegetable oil imparts odor to this masala/dish.

Chicken Do Pyaza

Ingredients
Skinless, boneless, chicken thighs: 1 lb. (5 thighs), cut into bite size pieces
Medium Size Onion: 1, cut into 1-inch squares
Green or Red Bell Pepper: 1, cut into 1-inch squares
Onion & Tomato Masala*: 1 heaping tablespoon
Tomato puree: 3 tablespoons (or one fresh medium sized tomato, chopped)
Oil: 1 teaspoon
Salt: to taste
Red Chilli Powder: 1 teaspoon
Cumin Powder: 1 teaspoon
Meat Masala: 1 teaspoon
Homemade Garam Masala*: a pinch
Green Chillies: 4 – 5, cut in length
Coriander Leaves: chopped, 2 tablespoons
Unsalted Butter: 1 tablespoon
Lime or Lemon Juice: 1 tablespoon

Steps
1. Heat oil in a medium sized pan on medium heat.
2. Add chicken and tomato puree.
3. Cover and cook for 10 minutes.
4. Check chicken if it’s cooked. (Chefs’ Note: Don’t worry about the water in the pan.)
5. Add onion, bell pepper, and Onion & Tomato Masala and mix.
6. Add salt, red chilli powder, cumin powder, and meat masala.
7. Continue to cook on medium heat until there’s no curry left.
8. Add Garam Masala, green chillies, coriander leaves, butter and mix.
9. Cook for 1 to 2 minutes on high heat.
10. Add limejuice and serve with naan or roti.

Chefs' Note: We use chicken thigh meat because the breast meat becomes dry and chewy.
You can use center cut boneless pork chops instead of chicken if you prefer to make Pork Do Pyaza.


*This recipe is posted on the blog.

Homemade Garam Masala

Ingredients
Star Anise: 1 – 2
Black Cardamom: 6
Black Peppercorn: 2 teaspoon
Cinnamon: 10 inches
Cloves: 1 tablespoon
Green Cardamom: 2 tablespoon
Mace: 1 blade
Nutmeg: 1

Steps
1. Take out a small shallow pan.
2. Heat all the ingredients on low heat for few minutes.
3. Remove the ingredients in a plate.
4. When the ingredients are cooled, finely grind in a coffee grinder.
5. Store in an airtight container.




Chef’s Note: This garam masala is used in many of the recipes on this blog.

Cream Chicken (like Chawala’s Chicken, from Ludhiana)

Ingredients
Skinless, boneless chicken thighs: 1 lb. (5 thighs), cut into bite size pieces
Sour cream: 1 cup
Ginger: 1 inch, finely chopped
White onion: ½ of a medium size, finely chopped
Oil: 1 tablespoon
Dried Fenugreek Leaves (Methi): 2 tablespoons
Finely Ground Black Pepper: 1 ½ teaspoons – increase to your liking (NOT the freshly ground, from pepper mill)
Cumin Powder: 1 tablespoon
Homemade Garam Masala*: ¼ tablespoon
Salt: to taste (I hate to say that, but you can start with ¾ of a teaspoon and adjust later)
Green Chillies: 4, cut lengthwise (Thai chillies, NOT jalapeños)

Steps
1. Heat oil in a medium sized pan on medium.
2. Add onions and ginger and let it sweat for two minutes.
3. Turn the heat to low medium.
4. Add sour cream. (Keep patience and DON’T turn the heat up otherwise, the cream will curdle)
5. Add the fenugreek leaves, pepper, cumin powder, garam masala and salt.
6. Stir and let it simmer for ten minutes.
7. Add chicken and green chillies.
8. Cook for 10 – 15 minutes or till the chicken is cooked on low heat.
9. Taste for salt and adjust.
10. Serve with white bread (roti or naan, if you prefer), red onions with lime or lemon, and cilantro chutney and enjoy.


*This recipe is posted on the blog.

Introduction

All over the world, there are many excellent male chefs. But, when it comes to cooking at home, men are stumbled. We have created this blog to promote easy and delicious multi cultural cuisine with a special emphasis on North Indian cooking. Have Fun Cooking!

We just started blogging, and later we will add restaurant reviews and recipes.

Enjoy!