Red onion Raita

Serves 4

Ingredients:

1 tsp. cumin seeds
1 sm Garlic clove
1 sm Green Chilli, seeded
1 lg Red onion
2/3 cup Natural yoghurt
2 tsp. Chopped fresh coriander
Plus extra to garnish
1/2 tsp sugar
salt to taste

Preparation time : 10 minutes

Method:

1. Heat a small frying pan and dry fry the cumin seeds for 1-2 minutes until they release their aroma and begin to pop.
2. Lightly crush or flatten the cumin seeds using the heel of a heavy bladed knife.
3. Finely chop the garlic, green chilli and red onion. Stir into yoghurt with the crushed cumin seeds and chopped coriander.
4. Add sugar and salt to taste. Spoon the raita into a small bowl and chill until ready to serve. Garnish wit extra coriander before serving. Good with rice and nan.

Stuffed ( Bhara hua) Baigan

Cooking time : 30-40 minutes

Serves 4

Ingredients:

8-10 small rounded firm brinjals ( eggplant)
3 medium onions,chopped and roasted
3 tbsp. roasted groundnutes powder coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp. cloves, roasted
2 tsp. red chilli powder, roasted
2 tsp dhania-jeera ( coriander-cumin seed mixture), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds ( plain unflavoured yoghurt)

Method:

1. Wash and  clean brinjals. Make 2 slits to form a cross.
2. Rub them with some curds and salt and set aside.
3. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of the mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-sticky pan , add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
5. Any mixture which is remaining can be now added to cover the vegetable.
6. Add some water.
7. Simmer till the vegetable is tender and done. 

Veggie Curry

Ingredients:

2 t Ghee
1 c chopped onion
4 ea Garlic cloves
4 oz Can mild chillies drained chop
1 t Grated ginger,salt, cumin
1 t Coriander, dry mustard
1/2 t Turmeric,nutmeg,cinnamon
2 ea Potatoes,peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 t Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yoghurt

Serves 8

Method:

Heat ghee in karhai/wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chillies , ginger , salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally , then stir in the cilantro. Simmer for another 20 minutes over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; If needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yoghurt. Serve at once.

Zeera Murgh

Ingredients:

2 kg Chicken thigh
Cutlets or breasts, whole or in fine strips ( 4.5 lb)
Juice of 2 Lemons
1 teaspoon Salt
2 teaspoon Cayenne
3 oz Flour
6 oz Butter
2 Onions, finely sliced
2 clove Garlic, crushed
2 1/2 Inch piece root ginger, finely chopped
2 teaspoon Cumin Seeds
500 ml Yoghurt * ( 1 Pint)
150 ml Fresh cream * ( or equal quantity of sour light cream ( 1/2 cup)
1 can Coconut cream ( if mixture seems too dry through prolonged cooking)
Thinly pared rind of  1 lemon, in 1 piece ( :) if you can achieve this you are truly exceptional)

Preparation Time : 20 Min

Method:

1. Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat dry with kitchen paper.
2. Mix Salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.
3. Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown.
4. Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. 
5. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked.
6. Uncover the pan for the last 20 minutes, to allow  sauce to reduce.
7. Discard lemon rind ( if you can find it) before serving.

I found that the mixture was too dry for the quantity of chicken; so I used additional yoghurt/ sour cream and the coconut cream to get the consistency I liked.