Dum ki Ghost! (This one is a must-try!)

• Canola Oil – 1/4 cup
• Lamb meat – 500 gms, cut into 2 cm cubes
• Onions – 1, large, finely chopped
• Ginger-Garlic paste – 2 tsp
• Red Chilli powder – 1 tsp
• Salt – 2 tsp
• Black Pepper powder – 1/2 tsp
• Yoghurt – 1 cup, lightly beaten

Method:

1. Pre-heat oven to 350°F.
2. Pour oil into a large non-stick pan on medium heat. When the oil is warmed, put the meat pieces into the pan, as many as the pan can hold, and brown them on all sides. With a slotted spoon remove the meat pieces once browned into a deep bowl. Cover and set aside.
3. In the same pan throw in the sliced onions. Once they are translucent, add the ginger garlic paste to it. Stir fry them for a few minutes. Now, put the browned meat with all its juices into the pan. Sprinkle red chilli powder, salt, black pepper powder and mix it well. Pour in the lightly beaten curd and bring it to a boil on simmer.
Then, pour this mixture into a baking dish and cover it with a lid, or aluminium foil, taking care that it has been covered properly and once formed, the steam will not escape from anywhere. Transfer this baking dish with the mixture in it into the oven for an hour.
4. After an hour, check the meat if it is tender and soft. If it is not, pour in half cup water, give it a stir, cover the dish very well again, and put it inside the oven for more 15-30 minutes till the meat has been properly cooked and is tender. Once done, garnish with chopped spring onions and serve hot with Naan or Plain White Rice.

Tangy Gobi Peas curry in 17 mins flat! :)

1 big onion - finely chopped
2 big tomatoes - finely chopped
Cauliflower - 1/2
Green peas - 1 cup
Jeera - 1 tbsp
Jeera powder - 1 tbsp
Amchur powder - 1/2 tbsp
Ginger garlic paste - 2 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tbsp

Step 1: Add oil in a pan and let it heat. Add Jeera and chopped onions and let it fry
Step 2: Parallely in a big pan, add excess water and add cauliflower florets and green peas
Step 2: Once onions are golden brown, add Ginger Garlic paste, Chilli and turmeric powder.
Step 3: Now add chopped tomatoes and fry them till the gravy starts leaving oil.
Step 4: Add Amchur powder, Jeera powder and salt to taste and mix it well.
Step 5: Now add the boiled cauliflower and green peas and mix it well. (ensure all water is drained out from the vegetables)
Step 6: Leave it on the stove for about 5-7 mins

Serve it with hot chapattis.

All time favorite - Kadi Pakoda

1 big onion - sliced (for gravy)
1 small onion - chopped (for pakodas)
Curry leaves - 1/2 cup
Red chillies - 4
Green chillies - 2
Amchur powder - 1 tbsp
Red chilli powder - 1 tbsp
Cumin Powder - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Besan - 2 tbsp
Yogurt - 4 tbsp
Mustard seeds - 1 tbsp
Salt to taste

Step 1: Take a pan, add about 2 tbsp oil and once its slightly heated, add mustard seeds, red chillies, green chillied and the sliced onions
Step 2: In a bowl, mix 2 tbsp Besan and 4 tbsp Yogurt - add turmeric and Chilli powder and beat it well.
Step 3: Once the onions turn golden brown, add the above mixture and top it up with 1 cup water. Leave the stove on simmer
----------------------------------------------------------------------------------------------------------------------------------
Paralelly, start preparing the Pakodas
In a bowl, add 2 tbsp Besan, Salt to taste, Chilli powder, Cumin Powder, Garam Masala and 1 tbsp of hot oil.
Add enough oil in a pan for the Pakodas to fry and heat it for about 5-7 mins.
Now add chopped onions in the above mixture and fry them in the oil to nice golden brown Pakodas.
----------------------------------------------------------------------------------------------------------------------------------
Step 4: Once the besan starts a boil (you should see visible bubbles), add amchur powder and salt.
Step 5: Finally add the Pakodas and remove the pan from the stove.

Serve it with Hot Puao rice or Butter Naans.

Sunday fav - Puri + Chana

Preparation time: 5-10 mins
Cook time: 30-45 mins

1. Add 2 tbsp oil in a pressure cooker and add some Bay leaves
2. Add onions and fry till golden brown - now add ginger garlic paste, turmeric and chilli powder - fry for 2 mins
3. Add chopped tomatoes (2 big) and fry till the gravy starts leaving oil
4. Now add 2 tbsp yogurt and mix it well. Add some dhaniya powder and let it fry for 30 seconds
5. Add the boiled chana (chick peas) and stir it well. 
6. Now add 1 tbsp chana masala, salt to taste and 1 tbsp sugar
7. Pressure cook for 2 whistles and garnish with cilantro, lemon

Poori:
In a large mixing bowl, add maids, 1 tbsp sugar, 5-6 tbsp milk, 1 tbsp oil and water. Make a nice thick yet soft dough. Leave it for less than 5 mins.
Ensure the dough is soft and well balanced.
Make small sizes pooris and fry well.

Really yummy & Healthy - Hara Bhara Kabab

Overall preparation time - About an hour
Actual cooking time - 30-45 mins

Soak 1/2 cup of Chana dal for about an hour

In the mean while, boil a cup of green peas and blanch about 4 cups of spinach
(to blanch spinach, bring water to a boil and let the spinach sit in it for about 5-10 mins)

Pressure cook Chana dal with 1 tbsp of ginger garlic and 4-5 slit green chillies - for about 2 whistles
Remove all excess water 

In a mixer/food processor, add Chana dal mix, green peas, spinach and grind to a fine paste

Shift it into a bowl and add salt, garam masala, chaat masala and mashed paneer

In order to make them into nice shaped kababs, add some bread crumbs
(easy way to make bread crumbs at home - cut bread into small cubes, and place it in an oven for about 15 mins at 250F. Make a powder of that in food processer/mixer/grinder)

Once the kabab shapes are ready - dip it in maida mix (3 tbsp maids and 2 tbsp water) and coat it with the bread crumbs - before frying!

Deep fry on low flame or bake it at 350F till the top layer is golden brown.

Enjoy hot Kababs with tomato/mint chutney!