Achaari Murg

Ingredients:

• 1 kg Chicken pieces

• 1 tsp Fenugreek seeds

• 1 tsp Mustard seeds

• 1 tsp Fennel seeds

• 1 tsp Cumin seeds

• 1 tsp Red chili powder

• 1 tsp Turmeric powder

• 1 tsp Onion seeds

• 2 Red dry chilies

• 2 Large onions sliced

• 2 tsp Garlic paste

• 1 tsp Ginger paste

• 1 Cup tomato puree

• Juice of 1 lemon

• 1/2 Cup water

• Salt to taste

• 3 tbsp Mustard oil

How to make Achaari Murg:

• Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.

• Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).

• Transfer to a bowl, leaving the oil in the pan.

• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.

• Add the chicken pieces and fry on high level for about 2 minutes.

• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.

• Add the tomato puree and fry on high level for a few seconds.

• Now add the fried onion mix and sprinkle salt to taste. Mix well.

• Sauté on a high level for about 2 minutes.

• Stir in the lemon juice.

• Achaari Murg is ready.

Boondi Curry

Ingredients:

• 1 cup Boondi

• ½ tsp Cumin Seeds

• ½ tsp Besan (Gram Flour)

• 1 tsp Coriander Leaves (chopped)

• 1 tsp Coriander Powder

• Salt (to taste)

• 2 Green Chilies (chopped)

• 1 cup Curd

• 2½ cups Water

• ½ tsp Garam Masala

• ½ tsp Turmeric Powder

• 1 tsp Red Chili Powder

• A pinch of Asafetida

• 2 tbsp Oil

How to make Boondi Curry:

• Mix together curd and water.

• Add red chili powder, turmeric powder, coriander powder, garam masala, salt and besan. Mix well and set aside.

• Place a large saucepan on fire and heat oil.

• Add cumin seeds and let them crackle.

• Add asafetida and green chilies. Stir fry for 30 seconds.

• Add the besan-curd mixture.

• Cook and boil the mixture, stirring frequently.

• Add boondi and continue boiling the mixture for 5 minutes.

• Garnish with coriander leaves.

• Remove from heat and serve.

Suggestions:

Serve hot with rice, rotis or chapattis.

Apricot Snowballs

Ingredients:

• 225 gms Dried Apricots

• 1-1/2 cups Coconut (flaked)

• 2 tbsp Confectioner's Sugar

• 2 tsp Orange Juice

How to make Apricot Snowballs:

• Crush apricots in a food grinder.

• Now add with coconut, orange juice and confectioners' sugar.

• Shape into small balls and smear in sugar.

• Keep in a tightly covered vessel.

Basoondi

Ingredients:

• 1 1/2 L Milk

• 3/4 cup Sugar

• A few strands Saffron (Kesar)

• 1/2 cup Almonds (blanched and peeled)

• 8-10 Pistachios

• 2 tbsp Sunflower Seeds (Chironji) (washed and dried)

How to make Basoondi:

• Take the almonds, sparing a few for garnishing, and grind into a smooth paste.

• Take the remaining almonds and pistachios and slice them neatly.

• In a heavy bottomed pan, boil the milk and then simmer it on low heat stirring continuously till it thickens.

• Take the almond paste and mix it with half cup of milk and add it to the thickened milk and mix well.

• Add sugar and saffron to the milk and cook till sugar is dissolved.

• Chill and serve garnished with sliced almonds, pistachios and chironji.

Acorn Squash Soup

Ingredients:

• 1 small Onion

• 1/4 cup Celery (chopped)

• 2 tbsp Butter or Margarine

• 2 tbsp All-purpose Flour

• 1 tsp Chicken Bouillon Granules

• 1/2 tsp Dill Weed

• 1/4 tsp Curry Powder

• Dash of Cayenne Pepper

• 2 cups Chicken Broth

• 12 ounce Evaporated Milk

• 3 cups Acorn Squash (mashed and cooked)

• Salt and Pepper to taste

• 5 Bacon Strips (cooked and crumbled)

How to make Acorn Squash Soup:

• Sauté the onion and celery in butter in a saucepan.

• Add the flour, bouillon, dill, curry and cayenne pepper and stir thoroughly until well blended.

• Then add the broth and milk slowly.

• Bring to a boil and then cook for 2 minutes while stirring.

• Now add the squash, salt and pepper and heat.

• Process the soup until smooth in a blender.

• Pour into a bowl and garnish with bacon.

Vegetable Stew

Ingredients:

• 4 Cups mushrooms, cut into quarters

• 1 Can tomatoes, coarsely chopped

• 1 Cup carrots cut into 1 inch thick slices

• 1 Cup celery, cut into 1 inch thick slices

• 1-1/2 Cups sliced onions

• 3 Medium potatoes, unpeeled, cut into 1 inch chunks

• 2 Garlic cloves, minced

• 2 Cups cooked kidney beans

• 1 Can tomato sauce

• 1 tsp Dried thyme

• 1 Bay leaf

• Salt and pepper to taste

• 1 tbsp Vegetable oil

• 1 Cup water

• 3 tbsp Flour

• 1/4 Cup water

• 1/4 Cup red wine

How to make Vegetable Stew:

• Take a large saucepan and heat oil in it on medium flame.

• Combine onions, garlic, carrots, celery, and mushrooms with it.

• Cook for about 10 minutes, keep stirring.

• Add little water, if required, to prevent sticking.

• Combine rest of the ingredients, except flour, 1/4 cup water, and wine.

• Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.

• Gradually stir flour into 1/4 cup water till smooth, in a small bowl.

• Mix it with stew, along with wine.

• Cook for about 5 more minutes, keep stirring.

Ven Pongal

Ingredients:

• 1/4 cup Moong dal

• 1 cup rice

• 1 tsp Ginger paste

• 1 tbsp Dry Ginger

• 1 tsp Hing

• 1 tbsp Cumin Powder

• Few Cashews

• 2 tbsp Ghee

• Salt to taste

• Black pepper powder to taste

• 6 cups Water

How to make Ven Pongal:

• Wash and drain rice and dal together.

• Heat 1 tbsp of ghee in the rice cooker.

• Now mix rice and dal.

• Fry until the ghee forms a coat over the mixture.

• Add the remaining ingredients except cashew nuts.

• Add water and cook it covered.

• Stir occasionally till the rice gets fully mashed.

• Garnish the dish with cashews.

• Ven Pongal is ready to serve.