Chicken Korma

Ingredients

Chicken - 700 grams

Ginger garlic paste - 1 -1/2 tsp

Yoghurt - 1 cup

Milk - 3 Tbsps

Amchur powder - 1/2 tsp

Garam masala powder - 3/4 tsp

Coriander powder -1 tsp

Red chilly powder - 1 tsp

Cumin seeds - 1 tsp

Green chilies (chopped) - 3

Salt - as needed

Kewra water - 2 drops

Cardamom powder - 1/4 tsp

Oil - 2 tsp

Browned onion - 1 Tbsp (optional)

Directions

In a vessel add the oil, cumin seeds, green chilies and fry the chicken until it turns white.

To the yogurt add the milk and all the spices except cardamom powder and kewra essence - whisk well.

Add the yoghurt mixture to the chicken n cook on a low flame for 25-30 minutes or until the oil rises to the top.

I had a little fried onion, so added it too but you can skip this step.

Sprinkle cardamom powder, kewra essence and garnish with green coriander. Serve with naan, roti or paratha.

Masala Puri

Ingredients

• Whole Wheat Flour - 2 Cup
• Besan Gram Flour - 3/4 Cup
• Sooji/Semolina - 2 to 3 Tablespoon
• Cumin Seeds - 1/2 Teaspoon
• Roasted Cumin powder - 1/4 Teaspoon
• Red Chilli Powder - as per taste
• Turmeric powder - 1/2 Teaspoon
• Ajwain/Carom Seeds - 1/2 Teaspoon
• Kasuri Methi/Dry Fenugreek leaves - 1/4 Teaspoon
• Dry Mint Powder/Pudina Powder - 1/4 Teaspoon
• Salt - as per taste
• Oil - 1 Tablespoon + for frying

Instructions

1. Take a bowl and whole wheat flour, gram flour, semolina, all the spices, salt, 1 tablespoon oil. Mix well and add water to make semi soft dough. Add little more oil and knead it.
2. Heat oil for frying.
3. Take a small dough ball and roll it to make small puri.
4. Once the oil it hot, fry the puri on a medium heat. Once it puffed, high the flame.
5. Cook it until it turns nice golden brown from both the sides. Take it out on a plate.
6. Yummy 'Masala Puri | Travel Special Puri' is ready to be served.

Stuffed Ivy Gourd

Bharali Tondli / Bharava Tendli / Stuffed Ivy Gourd (Scarlet Gourd / Kowai)

This subji is similar to the famous Bharali Vangi (Bharava Baingan) preparation from Maharashtra. This is no onion, garlic preparation. This is a very tasty preparation of Tondli.

Ingredients (Serves 4)

Tondli small (Ivy Gourd / Scarlet Gourd / Kowai) About 400 Gms.

Til (White Seasame Seeds) ½ cup

Dried Coconut (Khobra) grated ½ cup

Chinch / Imli (Tamarind) pulp 2 tablespoons

Crushed Jaggery 2 tablespoons

Red chilly powder 1 teaspoon

Goda Masala (Spice Powder) 2 teaspoons

Fresh scraped Coconut 2 tablespoons

Coriander leaves chopped 2 tablespoons

Oil 1 teaspoon

Black Mustard Seeds ¼ teaspoon

Turmeric ¼ teaspoon

Asafoetida (Hing) a pinch

Salt to taste

Instructions

1. Wash tondli. remove both the edges. make two slits perpendicular to each other about ¾ deep.

Don’t cut it too deep; else Tondli will break while cooking.

2. Roast sesame seeds till light brown.

3. Roast grated dried coconut till light brown.

4. Grind roasted dried coconut and sesame seeds separately into a coarse powder in a grinder.

5. Add jaggery, red chilly powder, goda masala, scraped fresh coconut, chopped coriander and salt to tamarind pulp.

6. Add dry coconut powder and sesame powder to form a uniform coarse mixture, add some water if required. Consistency of this mixture should be like thick gravy.

7. Stuff about a teaspoon of solid part of the mixture into each slit tondli. This part is little tedious.

8. Heat groundnut oil in a cooking vessel on medium flame.

9. Add black mustard seeds, wait till it sputtes.

10. Add turmeric and hing (asafoetida).

11. Add the stuffed Tondli into the pan and cover the pan.

12. After 2 to 3 minutes sauté and cover the pan again.

13. After 3-4 minutes, add the remaining spice mixture (prepared in step 6).

14. Add enough water to cover the tondli.

Tomato Rice

Tomato rice –A super easy recipe of delicious garlicky rice cooked with Indian masalas and plenty of tomatoes.

Ingredients

Rice – 1 & ½ cup

Water – 3 & ½ cups

Onion – 1 medium, finely chopped

Tomato – 8 medium, finely chopped

Tomato – 1 medium, whole (optional)

Garlic – 25 cloves

Green chilies – 8, mildly hot variety

Coriander leaves – ¾ cup + some more for garnish

Curry leaves – 4

Oil – ⅓ cup

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 20

Asafoetida – ¼ tsp

Kashmiri red chili powder – 1 and ½ tsp

Turmeric powder – ½ tsp

Coriander powder –1 tsp

Salt – to taste

Instructions

Wash rice and soak it for 30 minutes. Drain it.

Grind together garlic, green chilies and coriander seeds to a coarse paste.

Heat oil in a sipri or stock pot. Add mustard seeds. Once they splutter, add cumin seeds and let them sizzle. Add asafetida.

Add the fenugreek seeds and fry for a few seconds. Take care not to burn them.

Add the onion and sauté till it begins to turn golden.

Add the ground paste and sauté on medium heat till the raw sell of garlic goes away.

Add the chopped tomatoes and salt.Cook till they get mushy.

Add the spices when the oil separates – Kashmiri red chili powder, turmeric powder, and coriander powder. Cook till the raw smell of turmeric goes away.

Add the rice and sauté with the masalas for 2-3 minutes. Sprinkle some water if it looks too dry.

Add water and adjust the salt. Let the water come to a boil.

When only ⅓ of the water is left, keep a whole tomato in the center and push it into the rice. Also, place the curry leaves on top.

Cover and cook on low flame for 10 minutes. Turn off the flame and let the rice stand for another 10 minutes.

Fluff the rice up and mash the tomato slightly. Garnish with some coriander leaves.

Tomato rice is ready. Serve hot with papad or raita. Enjoy!