Chicken Haleem

½ kg boneless Chicken 

1 cup Whole wheat, crushed and soaked in water for about an hour

2 medium sized onions slice finely

1/2 cup Tuvar Dal and chana dal soaked overnight and boiled.

1 ½ tsp Ginger garlic paste

½ tsp- Turmeric powder

2 tsp red chili powder

1 tsp coriander powder

salt to taste

1 tsp gram masala powder

1/2 tsp black pepper powder

1” Cinnamon Stick

2-3 cardamom

10-15 Cashew nuts: fried

1 bay leaf

1/4^th tsp cumin powder

1 cup Oil

1 bunch coriander finely chopped

1 bunch mint chopped

Method

Heat oil in a pan, fry onions till they turn golden brown. Now remove them and place it on a kitchen tissue, when it gets cool, crumble and set it aside. In a large pot add about 4-5 cups of water, add the crushed wheat and cook for about ½ hr, till it gets soft and tender. Now boil the soaked yellow lentils, grind and keep aside.  In a large vessel, heat oil/ Ghee, add ginger garlic paste, sauté till the raw smell disappears, now add red chilli powder, coriander powder, salt, turmeric powder,bay leaf, cumin powder,cardamom, cinnamon, garam masala, pepper powder and ½ cup of water, give it a stir. After 2-3 minutes, add the boneless chicken and ground yellow lentils. To this add the cooked crushed wheat and mix well. Let it simmer for 30-35 minutes, keep stirring in between. Cook until the mixture gains thick consistency, remove from heat, and garnish with chopped coriander, mint leaves, fried onions and chopped fried cashews. Add a dash of lime for flavor.

Cornflake mixture

INGREDIENTS

2 cups cornflakes

1/4 Cup – Peanuts

1/4th cup Roasted Gram Dal/ Putnal Pappu
½ tsp- mustard seeds
4-5 red chillies
½ tsp- sugar
½ tsp- Fennel ( Saunf ) seeds
50 gms - Halved Cashew nuts
A fistful of raisins
One sprig of curry leaves
1/2 tsp - Red Chili Powder
Salt to taste
Oil for deep frying
Pinch of chat masala (Optional)

METHOD:
Heat 1 Tbsp Oil in a Pan. Fry peanuts and fry till they turn light brown, now add cashew nuts and fry only a bit, if they burn it tends to get bitter.
In a big Kadai or pan heat oil and start deep frying cornflakes . Please don’t overcrowd the pan with cornflakes. Fry them in small batches. Put them on a kitchen tissue. Now, in small pan heat oil. Add mustard seeds, once they splutter, add red chillies , curry leaves, gram dal, fennel seeds and raisins, put off the flame, because if the raisins get puffed they tend to burn. Add all the ingredients, salt, sugar,red chilli powder and mix them well. Spread out the mixture on a kitchen tissue or a newspaper. One’s it cools down store it in an airtight container

Beetroot Mint Basil Mojito

INGREDIENTS

1 medium sized beetroot

½ inch Ginger

10 mint leaves

1tbsp lime juice

½ tbsp- Honey

2 glasses Water

Salt to taste

METHOD

Peel off the beetroot and ginger skin and blend the beetroot, ginger and mint leaves. Now filter the mixture. Add salt, honey and lime juice, add chilled water to the mixture if required, now serve with crushed ice. You can also add few pre-soaked basil seeds

Coconut mint Mojito mocktail

INGREDIENTS

1 glass: Chilled Fresh coconut Water

Dash of lime

½ tsp- Sugar Syrup

Pinch of salt

Crushed ice

Few pre soaked basil seeds

2- Lemon Wedges

6-7 mint leaves

METHOD

In a shaker add chilled fresh coconut water, add dash of lime, pinch of salt, sugar syrup and crushed ice. Shake well. Now pour this mixture in a mocktail glass and add basil seeds, mint leaves and garnish with lime wedges.

Tip : Basil seeds have to be washed thoroughly and soaked in water at least 30 minutes before use 

Virgin Mary Mocktail

INGREDIENTS
1 cup chilled tomato juice.
a dash of Tabasco
2 dashes of Worcestershire sauce
a dash of fresh lime juice
pepper to taste
salt for frosting

Some crushed ice
For the garnish
slice of lime

Method 

Invert a mocktail glass in a saucer filled with salt, remove from saucer and set it aside, now add a glass of chilled tomato juice, salt, ground pepper, Tabasco sauce, Worcestershire sauce, celery salt (optional) and a dash of lime. Put them all in a shaker along with some crushed ice. Shake well and pour it in a mocktail glass and garnish with a slice of lime

Kheema fry

INGREDIENTS:

1/2 kg Lamb Mince

1 Big onion chopped finely
1 tbsp Ginger Garlic paste 

2tbsp Cumin

1tsp green cardamoms

3-4 cloves

1” cinnamon stick

5-6 black peppercorn

½ cup yogurt
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder

½ tbsp- Coriander powder
½ tbsp Gram masala
2-3 Green chillies

1 medium sized tomato chopped finely
Salt to taste 
Oil

Finely Chopped mint and coriander leaves

METHOD

Wash mince and drain.

Mix lamb mince with yogurt, salt, turmeric powder and ginger garlic paste. Set aside for at least 1/2 an hour. Heat oil in a saucepan,  Add cumin seeds, green cardamoms, cloves, cinnamon and black peppercorns and sauté till fragrant, now add onions and fry till they turn golden, now add ginger garlic paste, sauté till the raw smell disappears. Now add red chilli powder, turmeric powder, salt, green chillies, garam masala powder, and mix well. Now add tomatoes, wait till they turn mushy. Add the marinated Lamb mince. Cook for about 20 minutes on medium flame. The mince will cook in its own liquid extract. Do stir in between. One’s the mince is cooked, remove from flame and garnish with chopped mint and coriander leaves

KADDU MUTTON DALCHA

INGREDIENTS

For Dal

·         1 ½ cup Soaked Tuvar Dal

·         ½ tsp  turmeric powder

·         3-4 curry leaves

·         1 cup water

·         ½ tsp red chilli powder

For Mutton

250 gms Mutton with bones washed

·         2 tbsp oil

·         1 medium sized onion sliced finely

·         1 tsp red chilli powder

·         2 tsp ginger garlic paste

·         1” cinnamon stick

·         3-4  curry leaves

·         1 tsp coriander powder

Rest of the ingredients

·         A small bottle gourd ( Cut into long pieces)

·         3-4  curry leaves

·         1 tsp coriander powder

·         1 tsp garam masala powder

·         1/4^th cup tamarind pulp extract

·         2 medium sized tomatoes chopped finely

METHOD

In a pressure cooker, add toovar dal, add turmeric powder, curry leaves, water and pressure cook  for 10 minutes, one’s the pressure dissipates, mash the dal, add salt, tamarind pulp. Mix well and setb it aside.

Heat oil in a pressure cooker, add cinnamon stick, onion slices and sauté for a while, add ginger garlic paste and sauté till the raw smell disappears. Add the mutton pieces and fry for awhile, now add salt, red chilli powder, a pinch of turmeric, coriander powder, add chopped tomatoes, add little water and pressure cook till the mutton turns soft and tender. Add bottle gourd slices, pinch of red chilli powder, curry leaves, coriander leaves and pressure cook again for about 2 whistles for the bottle gourd to get soft. Now combine everything, add garam masala. Temper it with red chillies and curry leaves. Goes well with Bagara Rice.

Vegetarian Haleem

  INGREDIENTS

Chana dal: ½ cup soaked overnight

Broken wheat / Dalia : ½ cup soaked overnight

Black Gram Dal/Udad Dal : 1/4^th cup soaked overnight

Soy Granules - ¼cup, soaked in hot water for 10 minutes

Cashews - 1tbsp

Mixed Vegetables - ½cup

Green chillies: 2-3 slit

Curd: 3rbsp

Onions: 2 medium sized

 Ginger garlic paste: 2tsp

Turmeric powder/Haldi: ½ tsp

Red Chilli Powder: ½ tsp

Coiander seeds/ Dhania: 1tsp

Cumin seeds/ Jeera: 1 tsp

 Cinnamon stick / Dalchini 2”

Mace powder/ Javitr : ½ tsp

Cloves/ Lavang: 2-3

Bay leaves/tej patta : 2

Green Cardamom: 2-3

Salt to taste

Ghee: 1tbsp

1 bunch of mint/Pudina

1 bunch of coriander/ Dhania patta

 1Lime

                                                                                                                                                                   

METHOD:

Dry roast and grind the cinnamon, cardamom, cumin, cloves and coriander into powder and keep aside. Now boil the soaked lentils and wheat separately. Combine them both and set aside. In a pan heat ghee and fry the sliced onions on medium flame until lightly browned around the edges and caramelized. Set it aside

In a pressure cooker, heat 2tbsp oil or ghee, add the chopped cashew nuts and fry until golden, then add the slit green chilies and cook for ½ a minute, add chili powder, turmeric and curd and cook till the oil surfaces. Now add the mixed vegetables. Drain the soaked soya chunks, add to the cooker, mix well and cook for a minute. Add 4 cups of water, chopped coriander, mint and salt. Mix properly and see that there are no lumps formed. Now cover the pressure cooker and cook on a medium flame for about 20 minutes. One’s the pressure dissipates open the lid, mash the contents with a hand blender into a fine paste. You can have it chunky also, as per your desire. Now leave it to cook on low heat for 1 hour, stirring from time to time. One’s you get your desired consistency , switch off the flame and garnish with fried onions, fried cashews, chopped coriander/mint and squeeze in lime if your taste buds ask for J