Aloo Palak

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Hot Beef Chilli Curry

1/2 Kg Beef
2 Med Onions
4 Green Chillies
4 cloves Garlic
1 Tsp Ginger
60 Gr Ghee
1 Tsp Cumin
1 Tsp Turmeric
1/4 Cup of Tamarind pulp (Soaked in 2tbsp warm water)
Salt to taste


METHOD: Dice the beef into 2.5 cm cubes. Heat the ghee and fry the finely sliced onions and the chopped garlic, till lightly browned. Now slow down the flame an start adding the other spices and the green chillies cut lengthwise, cover with lid and let it simmer for 5mins.
Then add the meat, stir fry it on a high flame for 3mins and lower the flame, add 150ml of warm water, cover the meat with foil paper and let it cook 70mins till the beef is tender.
Add strained tamarind juice to the beef dish and stir fry it of 5mins till the gravy is thick.
This beef curry is best served with boiled rice.

Chicken Chunks On A Bed Of Lettuce

2 Cups Chicken cubed into 1 inch pieces
3 Tbsp lemon juice
1/2 Cup Boiled Carrots (not overdone)
1 Tsp Ginger
1 Tsp Garlic
1 Tsp Mixed Herbs
1/2 Tsp Crushed Pepper
1/2 Cup Chopped Green onions
1/2 Cup Boiled Green peas
1 Tsp Mustard seeds
Salt to taste
1 Tbsp Oil
1 Chopped Tomatoes for garnish (optional)
2 Tbsp Mayonaise

METHOD: Mix the chicken chunks in marination of garlic, ginger, mixed herbs, salt, pepper and lemon juice.

Heat oil a karhai and add put mustard seeds, brown them and add chunks of chicken and fry and cook till tender. Lastly add the peas and green onions and stir fry for 5mins and mix with mayonaise and serve ona bed of lettuce garnished with tomatoes (optional).

You can also take pita bread cut into half and fill the bread halves with chicken and lettuce...in order to enjoy a more filling meal.

Ramadan Savory Recipes provided thanks to SRAK at DumPukht Blog

Fish Chinese Style

3 Fish- whole, fillets or pieces (you can use sole, salmon or haddock)
1 Tbsp Cornflour mix together with 1/4 cup Water till smooth
2 Tbsp Soya Sauce
2 Large Capsicums- cut into squares
2 Tbsp Green onions-cut finely
2 Tbsp Vinegar
1/2 Tsp Ginger
3 Tbsp Chilly sauce
2 Tbsp Garlic
1 Tbsp Sesame seeds- Roast till light brown
2 Tsp Red chillies (ground)
2 Tbsp Oil


METHOD: Marinate the fish with ginger, garlic, sesame seeds, soya sauce mix well and set aside for 15mins. Fry fish in hot oil add vinegar, chillies, capsicums and green onions fry and add
cornflour and chilly sauce mixed in 1/4 cup water and then add the fish.
Stir fry well and plate it, sprinkle red chillies and serve.

Ramadan Savory Recipes provided thanks to SRAK at DumPukht Blog

Dhai Bhendi

A Recipe easy to make and very tasty... I have enjoyed eating it and cooking it for my friends and now even for my husband...so do try it out it looks pretty good on the table...


1/4 Kg Bhendi- Okra (cleaned)
1 Cup Yogurt)
1/4 Cup Water) Mix together
1/4 Tsp Garlic)
1 Tsp Poppy seeds - paste
1/2 Tbsp Nigella
2 Tbsp Oil
1 Tsp Garlic
1 1/2 Tbsp Coconut paste
1/2 Tsp Green Chillie paste
1/4 Tsp Tumeric
8 Whole small red chilllies
Salt to taste

10 Curry leaves
3 Cloves of Garlic chopped
2 Tbsp Oil
6 Whole small red chillies

METHOD: Heat oil put okra and fry for 5mins. Add all the masalas and little salt and little water
and let it cook till the okra is tender with a slight bite and dry, but dont let it wilt. Before serving heat the okra slightly and remove from the pan and lay it out on a flat dish. Spread the yogurt mixed with garlic, on top of the okra.

Then heat 2tbsp of oil in a pan fry 3 cloves of chopped garlic until light brown, then add 6 whole small red chillies, 1/4 tsp cumin seeds and then 10 curry leaves any for a minute only be careful it burns very quickly. Then evenly spread it out on the yogurt okra and serve.

Ramadan Savory Recipes provided thanks to SRAK at DumPukht Blog.

Aloo Ki Bhujia

This aloo ki bhujia compliments the zaffrani mughlai paratha perfectly...do try it.


2 Med Patotoes- boiled & cut into 1/2 inch cubes
1 1/2 Tbsp chat masala
1 Tbsp red chillie- kooti
1 Tsp Nigella
A few green chillies - chopped into 1 inch pieces
1/4 Tsp Tumeric
1/2 T hp Cumin
2 Tbsp Garlic
2 Cubes Chicken stock
2 Tbsp Oil
Salt to taste


METHOD: Heat oil and put garlic, cumin and nigella and fry. Also add the patotoes and stock dissolved in half a cup of warm water, and let it cook for 3mins. Then add the green chillies, tumeric and salt to taste. Let it cook for a min or so till nicely mixed and then sprinkle the red chillies and chaat masala and serve.

Pyaz Aur Tamatar Ka Raita

2 Med Onions - finely chopped
4 Med Tomatoes - seeded and chopped
5/8 Cup 150ml Water
A Pinch of Mustard powder
2 Cups plain yogurt - lightly beaten
1 1/2 Level Tsp Salt
1/2 Level t Tsp Sugar
1 Level Tsp chillie powder
1/2 Level Tsp Ground Black Pepper
1 Tbsp Fresh Coriander leaves

METHOD: Take water, mustard, salt, chillie powder, sugar and yogurt and mix well together, add the tomatoes and onions and stir well.
Sprinkle finely chopped fresh coriander leaves.


Prep time: 15 mins - Serves 6

Hot Brinjal Pickle

Do try this recipe, its something i have been making for years.

1 Kg Eggplant
20 Cloves Garlic
1 Tsp Pepper
25 Gms Ginger
1 1/2 Cups Vinegar
1 Tsp Tumeric
4 Level Tbsp Mustard seeds
2 1/2 Cups Mustard oil (heated and cooled)
4 Level Tbsp Salt
3 Tbsp Kashmiri Red Chillie powder - freshly ground



METHOD: Dice the eggplant into 1 inch cubes, rub with salt and set aside for 12 hours, in the sun. Take ginger, garlic, cumin seeds and mustard seeds and grind them together, then add vinegar and mix well.
Squeeze out all the salt water from the eggplants, and gently rub the chillie powder, pepper, tumeric and then add the vinegar mixture.
Then put in a glass jar and pour mustard oil on top of it, then cover and put in the sun every day
for 15 days, but remember to shake and stir the pickle everyday with a wooden spoon. The pickle will be ready to eat after 15 days.

Zaffrani Mughlai Parathas

This is a savory highly recommended by me to be enjoyed at sehri accompanied by aloo ki bhujia, shammi kebabs, eggs, hot brinjal pickle, cauliflower and white radish pickle, onion and tamato raita and sweet and spicy mango chutney.

2 Cups Wheat flour
2 Eggs beaten with 1/4 tsp salt
1 Tsp Salt
2 Tbsps Ghee
1 Tsp Baking powder
1 Tsp Milk
A few strands of saffron (zaffran) dissolved in 2 tbsps warm water
Water for kneading ghee for shallow frying


METHOD: Sift flour,baking powder and salt together. Make a stiff dough, by adding 2tbsps of ghee and slowly add water and then add milk and saffron and knead well. Now take the dough and make 6 equals portions and shape them into round balls. Take each round round ball and roll it out like a pancake 6" in diameter and coat the top side with a tsp of ghee and fold it over into a semicircle. Now repeat the process by spreading a little ghee on the top side and double fold it lengthwise and press it lightly with ur finger tips. Roll it like a swiss roll whilst keeping the folds intact on the outer side. The press it down with the palm of your hand to make a flattened ball and roll into a square 7"x 7". Now brush each paratha with beaten egg and fold all 4 corners towards the center but keep in mind not to cover the center totally. Now your paratha is ready for frying, heat oil in a frying pan or for shallow frying heat oil in a tawa and fry one paratha at a time and remember to place each one on a kitchen towel to absorb the oil.

prep time: 30 - 45 mins - makes : 6 - 8

Anda Ka Salan Madrasi Style

This egg curry can be enjoyed with zaffrani mughlai paratha. Do try this for sehri my husband really enjoys for his sehri.

6 Eggs
60gr Ghee
3Tbsp Onions- chopped
Salt and Lemon juice to taste
2 Cloves Garlic
250gr Fresh Tomatoes
1 Tbsp Curry powder

METHOD: Take 6 hard boiled eggs and cut lengthwise.
Then take the chopped onions and garlic and lightly fry in 50gr ghee for 2-3mins.
Stir for another 2-3mins after adding the curry powder.
Then add the fresh finely chopped tomatoes add enough water to form a thick like gravy.
Then add the salt and lemon juice and let it cook on a slow heat for 5-10mins.
Now add the eggs and warm on a slow heat for about 10mins and serve.

(Optional you can also serve with boiled rice.)

Fish In Green Masala

Fish pomfret (2-4 fillets)
1 Bunch Fenugreek (small kind)
1 Tsp Garlic
1/2 Tsp Ginger
1/2 Bunch Fennel (cut finely)
1 Tsp Cumin
1/2 Tsp Tumeric
1 Lemon- juice


METHOD: Grind all the masala and add lemon juice and marinate the fish for 15mins and set aside.
Heat oil and put mustard seeds 1/2 tsp when brown put the marinated fish in the pan and cover the fish with tomatoes slices of 4medium tomatoes and cook till done. (about 5mins on each side).

Chicken With Walnuts And Almonds

4 Medium pieces Chicken
1 Tbsp Ginger
1/2 Tsp Cinnamon powder
1 Tbsp Poppy seeds
20 Walnuts- shelled
10 Whole small red chillies
1 Cup yogurt-whipped
1 Tbsp Garlic
Juice of 1 Lemon
Salt and Pepper to taste
20 Almonds
2 Tbsp Oil


METHOD: Clean the chicken and make a fine paste of all the ingredients except the
whole red chillies. Mix all this with yogurt. Now marinate the chicken in this mixture and
keep aside for an hour.
Heat oil, add the chicken pieces with the yogurt marination and fry well.
Add the red chillies and cook till the chicken is tender.
Serve on a bed of rice.
Sprinkle with roasted almonds and walnuts.

Green Chutney

1 Bunch Coriander
6 Cloves Garlic (roast on a flat pan)
1 Bunch Mint
1/2 Tsp Cumin (whole)
4 Green Chillies
1/2 Tsp Salt
1/2 Tsp sugar


METHOD: Grind all this and add lemon juice, mix well and serve with cottage cheese samosas, potato samosa, pakoras and many other kinds of savories.

Buttery Banana Cake

Preparation time: 10 min
Baking time: 45 min

Ingredients:
250g Butter chopped
1 Cup caster sugar
3 Eggs
2 Cups self raising flour
1 Cup Mashed bananas

Method:
Grease 23 cm square slab cake pan . Combine all ingredients in a medium bowl of eletric mixer, beat on low speed until ingredients are mixed throughly, then beat on medium speed until mixture is smooth and changes color. Spoon and spread the mixture over prepared pan . Bake in moderate oven for 45 mins stand 5 minus before turning on wire rack to cool.

Chocolate Ganache Icing

Preparation Time: 25 Mins

Ingredients:
9 Ounces Semi Sweet Baking Chocolate
1 Cup Heavy Cream
1 Tsp Vanilla Essence

Method:
Place the chocolate into medium bowl. Heat the cream in small sauce pan over medium heat. Bring just to boil, watching very carefully, because if it boils for long it will boil out of the pot. When the cream has come to boil, pour over chocolate chopped chocolate and whisk until smooth. Add vanilla essence.

Allow the ganache to cool slightly in freezer before pouring onto a cake or brownies. Start at the center of the cake and work outwards. For a fluffy frosting or chocolate filling allow it to cool until thick then whip with a whisk until smooth and fluffy.

Super Moist Chocolate Brownies

Preparation time: 20 min
Baking time: 1 1/2 hrs

Ingredients
250 Gms Oil
1 1/2 Cup Caster Sugar
1 Cup Brown Sugar
6 Eggs
2 Cups Plain Flour
1 Cup Dark Cocoa Powder (preferably cadbury's cocoa powder)
1 tsp Baking Powder
1 1/2 tsp Vanilla Essence
1 cup milk

Method:
Combine all ingredients in a large bowl of electric mixer, beat on low speed until ingredients are combined, then beat on medium speed until mixture is smooth and changed in color. Spread in prepared pan bake on moderately slow oven for 1 1/2 hours stand few minutes before turning on wire rack to cool . Top brownies with 2 quantity of ganache topping.

Vienna Cream Frosting

This recipe is great with Cut and Keep butter cake or any other cake or muffin.


Preparation time: 20 mins

Ingredients:
125g Butter chopped
1 1/2 Cups Icing sugar mixture
2 Table spoon milk

Method:
Beat butter in small bowl with eletric mixture until as white as possible. Gradually mix in half the icing sugar, all the milk, then rest of the icing sugar and beat untill smooth and creamy.

Cut and Keep Butter Cake

Here is a wonderful recipe for you all to try out, Its fast and easy to make, do let me know how it works out.

Preparation Time: 15 mins.
Baking Time: 1 1/4 hrs.

Ingredients:
125g Butter, Chopped
11/4 cups (275g) Castor sugar
3 Eggs
1 Cup (150g) Plain Flour
1/2 Cup (75g) Self Raising Flour
1/4 tsp Bicarbonate of Soda
1/2 cup (125ml) Milk

Method:
1. Grease deep 20 cm round cake pan, Cover base with baking paper.
2. Combine all ingredients in medium bowl of electric mixer, beat on low speed until ingredients are mixed thoroughly. Then beat on medium speed until mixture is smooth and changed in color.
3. Spread into prepared pan. Bake in moderately slow oven for 1 1/4 hours.
4. Stand few minus on wire rack to cool before turning.

Optional 
Top cold cake with 1 quantity of pink Vienna cream frosting and cherries if desired.

Roomali Roti

Serving Size: 6
Preparation Time: 40 mins

Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cup water

Directions:
1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.

2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.

3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

Soyabean Biryani

Serving Size: 4
Preparation Time: 60 mins

Ingredients:
1/4 cup oil(60ml).
3/4 cup finely chopped onion(105g).
1cup(75g) dehydrated soybean granules soaked in 4 cups water for 2 hours and drained.
2 tbsp ginger paste
2 tbsp garlic paste.
4 green cardamom.
salt to taste or 1 tsp.
2 tsp chili powder.
1 tbsp coriander powder.
2 tsp cumin powder.
1/4 cup(60ml) yogurt.
1cup(240ml) water.
3/4 cup(180ml) cardamom milk.
1/2 cup (72g) raisins.
1cup(220g) paneer (homemade cottage cheese) cubes 1cm each.
1/4 cups(11g) chopped coriander leaves.
1 tbsp lemon juice.
1 tsp garam masala (Available at any ethnic food store)
1 tbsp each blanched almonds, roasted cashew nut, chopped pistachio nuts.
3 liters water.
2 tsp salt.
3 cups(570g) basmati rice ,washed and soaked in water for 15 mins. and drained.
8 strand saffron, lightly crushed.
1/2 cup(120ml) cardamom milk.

Method:
1. Heat oil, add onions, cook on medium-low flame till golden brown stirring frequently.

2.Add drained soybean granules, ginger, garlic, cardamom, salt, chili powder, coriander powder, cumin powder and yogurt, stir, cook uncovered on medium heat for 10 mins stirring frequently or till the mixture is dry and the fat starts to separate.

3. Add 1 cup water, stir, cook covered, on low heat for 30 minutes or till granules are cooked.

4. Add 3/4 cups cardamom milk and raisins, stir well, cook uncovered on medium heat for 10 to 12 mins, stirring frequently all the milk should dry up and the fat starts to separate.

5. Cook uncovered for 3 mins on medium high heat, stirring continuously, add cottage cheese.

6. Add coriander, mint, lemon juice,and garam masala, almonds, cashew nuts and pistachios nuts stir, keep aside.

7. Bring 8 cups water to boil. Add salt and drained rice, stir. bring back to boil. Cook uncovered on medium high heat for 5 minutes or till the rice is nearly cooked drain. Spread on a clean whit cloth. keep aside for 30 mins.

8. Preheat oven to 190 degree Celsius (375 degree Fahrenheit) gas mark 4.

9. Combine saffron strands and milk. Keep aside.

10. Grease a pan, spread 1/3 rice, drizzle 1 tbsp saffron milk mixture, spread1/2 soyabean mixture, repeat layering with the rest of the rice and soyabean mixture, ending with rice layer on top cover tightly, seal the lid with dough, place the pan in preheated oven.

11. Bake for 30 min serve hot with yogurt, onions and tomatoes salad, pickle.