Small Onion Chutney

Ingredients:

Small Onion - 10
Garlic pods - 4
Dry red chilly - 5
Curry Leaves - 1/4 cup
Tamrind - small piece
Salt, Oil - As reqd
Temper:
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - Little

Method:

• Peel onion skin and set aside.
• Heat oil in pan and add red chillies and saute.
• Then add garlic, onion and tamrind and saute for a while.
• Add curry leaves and saute.
• Let this cool, then grind it to a paste by adding little water.
• Heat oil in pan and add items under temper.
• Add this to chutney.

Note:

You can add little jaggery while grinding, it add extra taste.

Tutti Frutti Bread

First Proofing

Second Proofing

Baked & Sliced

Ingredients:

All Purpose flour - 1 cup
Wheat Flour - 1/2 cup
Salt - 1/8 tsp
Sugar - 1 1/2 tbsp
Warm milk - 1/2 cup + 1/8 cup
Dry Yeast  - 1 tsp
Butter - 2 tbsp
Tutti Frutti - 1/2 cup

Method:

• In a bowl take warm milk and add butter to it and mix well.
• Then add sugar and yeast and set aside.
• In other bowl add flours and salt and mix well.
• Add the activated yeast mixture and mix well.
• Add tutti frutti and form a sticky dough.
• Set this aside for an hour for proofing.
• After an hour, take the dough and punch it.
• Knead it and roll it and seal it.
• Place this in greased loaf pan.
• Set aside for an hour for second proofing.
• After an hour brush the top with milk.
• Preheat oven(OTG)  at 190°C and bake for 30-35 mins.

Note:

• I have cut down the original recipe.
• You can double up the ingredients and do in a regular loaf pan.
• Also you can add flavoured custard powder for extra taste.

Potato Halwa

Ingredients:
Potato - 3
Powdered Brown sugar - 1/2 cup (minus 1 tbsp)
Milk - 4 tbsp
Condensed milk - 1 tbsp
Elaichi powder - a pinch
Cashews - 5-6
Saffron strands - Little
Ghee - As reqd

Method:

• Peel potato skin, boil it and blend it and set aside.
• In a pan add ghee and roast cashews and set aside.
• In the same pan add ghee and potato paste.
• Add milk and mix it and cook in low flame for 3 mins.
• Add sugar, condensed milk and mix well.
• Add ghee and mix and cook in low flame.
• Add elaichi powder and roasted cashews and mix well.
• Garnish with saffron strands and serve hot.

Note: 
I used brown sugar to get that halwa color, you can use regular sugar.

Gobi Manchurian Dry #1

Ingredients:

Cauliflower - 1
Maida - 2 tbsp
Corn Flour - 2 tbsp
Red Chilly sauce - 2 tbsp
Soya sauce - 1 tsp
Tomato sauce - 2 tbsp
Pepper powder - 1 tsp
Onion - 1 (fine chopped)
Garlic - 2-3 (fine chopped)
Spring onion(white part) - 2 (fine chop)
Spring onion leaves - Little
Turmeric powder - a pinch
Salt,Oil - As reqd

Method:

• Boil water and add turmeric and little salt.
• Turn off fire and add florets and set aside 4-5 mins.
• In a bowl add maida, corn flour and little salt.
• Add boiled florets and sprinkle water.
• Heat oil in pan and fry these and set aside.
• Now in the same pan,heat oil.
• Add garlic, spring onion white part and onion and saute well.
• Add in sauces and little water and stir well.
• Add fried gobi's and toss.
• Finally add pepper powder and mix well.
• Garnish with spring onion leaves and serve with sauce.

Sahi Chicken Kurma

Ingredients:

Chicken - 400 g (boiled)
Onion - 1 (thin slices)
Curd - 1 cup
Ghee - 1/2 cup
Cinnamon - small piece
Pepper corns - 4
Mace - a pinch
Kashmiri red chilly - 4 or Kashmiri chilly powder - 1 tsp
Green elaichi - 4
Ginger garlic paste - 1 tbsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Red chilly powder - 1 1/2 tsp
Elaichi powder - 1/4 tsp
Corriander leaves - Little
Salt, oil - As reqd

Method:

• Boil chicken for 2 whistles and set aside.
• Heat oil in pan and fry onion till golden brown and set aside.
• Now take a kadai and add curd and then ghee.
• Add mutton, pepper corns, kashmiri chilly, crush and add mace.
• Add cinnamon, elaichi, chilly powder, corriander powder.
• Add salt, 1/2 cup of chicken stock.
• Add ginger garlic paste and fine chopped coriander leaves.
• Finally add garam masala and elaichi powder.
• Mix this well and now boil this for 10-15 mins.
• Add fried onions and mix up.
• Let it boil for few mins, your sahi mutton gravy.
• This goes good with roti varieties.