Ingredients for Dal Bukhara

1.5 cups whole urad dal or whole black gram

250 grams tomatoes

½ inch ginger

4 to 5 medium garlic – crushed finely in a mortar-pestle

about 2 teaspoon of ginger garlic paste

1 tsp kashmiri red chili powder

1 tsp deghi mirch – if using a hotter variety then use

½ teaspoon garam masala powder

90 to 100 grams white butter or regular butter

100 gms Butter

100 gms low fat cream

30 gms white Butter

1 gms kasoori methi powder

10 gms Ginger Julienne’s

5 cups water for pressure cooking the lentils1 to 1.5 cup water to be added later

• salt to taste

Preparation for dal bukhara

• soak the lentils in enough water overnight or for 7 to 8 hours.
• drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
• add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
• meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.

Making of dal bukhara

• when the pressure settles down on its own, open the lid of the pressure cooker.
• then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. also add 1 to 1.5 cups of water.
• stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1 hour or for 1 hour 30 mins.
• meanwhile keep on stirring often, so that the lentils don’t stick at the bottom of the cooker. also mash some of the lentils while stirring.
• if the dal bukhara becomes thick, then add some hot water. once done, check the taste and add more red chili powder or salt if required.
• At last sprinkle garam masala powder and stir well.
• While serving dal bukhara, garnish with butter, cream, ginger julienne and kasoori methi powder..
• Serve dal bukhara hot with jeera rice, naan, paratha or rotis. Enjoy you classic Traditional north Indian Lentil full of rich and buttery flavor.

Chefs Note

Charcoal flavor in dal bukhara

1. secure firmly a small piece of the coal between a tong.
2. heat it in the flame till it becomes red.
3. Now place the hot coal on a silver foil and placed in side the cooked dal pour little butter and cumin powder on the top and cover the lid for 5 to 10 minutes.
4. Now you will have this delicate smoky flavor in your dal bukhara.

One of my personal favorite dish Chicken Gharana/Chicken curry which famous all over India and in Arabian countries, fragrant, aromatic and mild spicy with traditional condiments.

Ingredients of making the Chicken

• 1 kg W/O skin chicken, cut into eight pieces

For the marination

• 2 tablespoons ginger garlic (Paste)
• 1 tsp Lemon Juice
• Salt to taste

For the curry

• 4 Onions (medium sized , chopped)
• 10 cloves garlic
• 1½ inches ginger (piece of)
• 3 – 4 Chilies, Green (Adjust the spice as required)
• 1 tbsp Cumin Seeds
• 2 bay leaves
• ½ cinnamon (Stick)
• 4 – 5 Cardamoms
• 8 – 10 Peppercorns
• 4 – 5 Cloves
• 4 Tomatoes (medium sized, chopped)
• ½ tsp turmeric (Powder)
• 1 tsp chili powder, Red (optional; adjust the spice as required)
• 2 tbsp coriander (Powder)
• 1 tsp garam masala(Powder)
• Salt to taste

For tempering the chicken

• 1 tbsp ghee (Clarified)
• 2 Chilies ,Green  (slit lengthwise)
• ½ inch ginger (piece , julienne)
• Chopped coriander (for garnishing)

Method of making the Chicken Gharana

1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

Method of making the chicken

1. In a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.
2. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken.
3. Once the curry is ready, put off the gas,
4. Tempered the curry as described above and serve hot garnished with chopped coriander, shredded ginger. Best Combination is with Tandoori Roti or with steam rice.
5. Enjoy your dish which is simply means Chicken curry, this is very common dish and been eaten in every house form the centuries, that’s the reason i gave the name Murgh Gharana.

Ingredients for making the fish finger

300 ml Vegetable oil, for frying

1 pound whiting fillets

Salt and freshly ground black pepper

1 cup corn flour

1 cup all-purpose flour

2 eggs, beaten with 2 tablespoons milk

2 lemons, halved

Tartar Sauce, recipe follows

Fresh parsley, for garnish

Making of Tarter Sauce

1 cup mayonnaise, preferably homemade

1 teaspoon Dijon mustard

2 scallions, finely chopped

1 clove garlic, pressed or minced

1 shallot, finely chopped

1 tablespoon capers, drained and finely chopped

2 tablespoons chopped cornichons or dill pickle

1/8 teaspoon cayenne pepper

1 tablespoon chopped fresh parsley

1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon

Few drops lemon juice

Salt to taste

Method of making the fish finger

1. Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat.
2. Cut the fillets, horizontally into strips, 1/2-inch thick.
3. Season the fish with salt and pepper.
4. Combine the flours and season with salt and pepper.
5. Dredge each piece of fish in the flour, coating completely.
6. Dip each piece in the egg wash, letting the excess drip off.
7. Dredge the fish for a second time in the flour, coating completely.
8. Fry the fish in batches until crispy, about 3 to 4 minutes.
9. Remove and drain on paper towels. Season with salt and pepper.
10. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce

Yield: About 1 1/2 cups

1. Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

Please Note

Arrange fish in the platter, serve hot garnished with Tarter sauce and lemon wedge on the side.

Ingredients for making the crispy chilly Prawns

• 1 kg prawns, peeled and de veined
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon green onions
• 1 green chilli
• 3 cups (750ml) chicken stock
• 1 cup (250ml) soy sauce
• 2 teaspoon sesame oil
• 1tbsp chilly paste
• 1tsp vinegar
• 30 gms red, yellow, green pepper

• 2-3 teaspoons cornflour, dissolved in 2 teaspoons water
• 1 cup peanut oil
• 1/2 cup (60g) flour
• 1 green capsicum, chopped
• 1 red capsicum, chopped
• 1 medium onion, chopped
• 1-2 tablespoon white wine

Methods of making the crispy chilly Prawns

1. Grind ginger, garlic, green onions and green chilies to a paste in a mortar and pestle. Set aside.
2. In a saucepan over a medium heat, reduce the chicken stock and soy sauce to 2 cups – this will take 10- 15 minutes.
3. When that’s done, season with white pepper and add sesame oil. Thicken with cornflour that has been dissolved in the water.
4. Lightly coat the prawns in flour – shake them in a bag with the 1/2 cup flour. Heat the peanut oil until it’s very hot, then add the prawns.
5. Cook the prawns 2-3 minutes in the hot oil and add the capsicums and onion, cook for another minute. Don’t over-cook.
6. Drain the oil from the prawns and vegetables, then return them to the wok. Add the garlic-ginger paste and cook until lightly browned. Finish with a splash or two of white wine if desired – stir it through, then serve with rice or hakka noodles.

Ingredients for making the pizza

3tablespoons olive oil,

divided1medium onion, sliced

2teaspoons sugar

1/2teaspoon salt

2cups assorted mushrooms

24ounces fresh pizza dough

1cup cream cheese

6ounces shredded Mozzarella and Provolone cheese blend

2cups shredded fresh spinach leaves

Black olives if you want to add 5 pcs into halves

Instructions

1. Heat 2 tablespoons oil in a large skillet. Add onions, sugar and salt. Cook over medium-low heat 30 to 45 minutes, until onions are brown and caramelized.
2. Heat remaining 1 tablespoon oil in a large skillet. Add mushrooms and cook until they begin to release their liquid.
3. Preheat oven to 450F.
4. Roll out pizza dough into a 12-inch round or square. Spread cream cheese over top. Add half the mozzarella and provolone cheese. Add caramelized onions and spinach. Add mushrooms. Add remaining mozzarella and provolone.
5. Bake 25 to 20 minutes, until crust is crispy and cheese is melted.

Chefs Note

Serve hot by drizzled some olive oil on the top, chilly flakes if you want to add little numbness, add oregano for the flavor and last if you wish to add parmigiano cheese, decorate it with crisp basil leaves. enjoy it with tomato ketchup on side.

Ingredients for making the Penne Arrabiata

Kosher salt and freshly ground black pepper

200 gms penne rigate (penne pasta with ridges) 

3 cloves garlic, chopped 

150 gms chopped tomatoes,

1/2 teaspoon red chile flakes 

1/2 teaspoon Italian seasoning 

6 leaves fresh basil, chopped, plus more for garnish

200 gms Block of Parmigiano-Reggiano, for garnish the pasta

10 gms red yellow pepper

3 gms chilly flakes

2 gms oregano

20 ml olive oil

Method of making the Pasta

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the penne pasta. Cook according to the package instructions, about 9 minutes.(al dante)
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve hot.

Ingredients

To make stuffed paneer sandwich

• 250 g Paneer (Indian cottage cheese), cut in triangles
• 1 tbsp Khowa (optional)
• 3 tbsp Paneer grated
• 1 tbsp Coriander leaves finely chopped
• 3/4 tsp Green chillies crushed
• 2 tsp Mint leaves finely chopped
• 1 tbsp Raisins
• 3/4 tbsp Cashew nuts chopped
• Salt to taste
• 1/2 cup Corn flour mixed with 1/4 cup of water to make slurry
• Oil to shallow fry the paneer sandwich

To make tomato cashew paste for paneer pasanda recipe

• 4 Tomatoes medium sized, cubed
• 10 Cashew nuts
• 1/2 Blade of mace javitri
• A pinch of grated nutmeg jaiphal
• 1 inch Cinnamon stick
• 3 Green cardamom
• 3 Cloves
• 4-5 Black Peppercorns
• 3/4 cup Water

To make paneer pasanda gravy

• Prepared tomato cashew paste
• 1 tsp Ginger paste
• 1/3 cup Brown onion
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Turmeric powder
• 1 teaspoon Coriander powder
• 3/4 tsp Cumin powder
• 1 tsp Dried Fenugreek leaves kasuri methi
• 3/4 tsp Garam masala powder
• 1/4 cup Cream
• 1 tsp Sugar
• Salt to taste

Pre- preparation

To make tomato cashew paste

• Firstly, in a heavy bottom pot, add tomatoes, cashews, cinnamon stick, green cardamom, cloves, pepper, mace, and nutmeg.
• Then, add 3/4 cup of water into the pot and place the pot on the stove.
• Bring it to boil and then cover and cook until tomatoes are soft. Take it off the heat and cool completely.
• Once it cools off well transfer the cooked tomato-cashews into the blender. Then blend it to a smooth paste.
• Meanwhile, we will also make brown onion paste, For that, add brown onions into the blender along with few tablespoons of water.
• Then blend it to a fine paste.

To make stuffed paneer (Pasanda)

• To begin with, let’s make stuffed paneer sandwich. Firstly, add grated paneer, coriander leaves, mint, cashews, raisins, crushed green chillies, khowa and salt to taste. Mix everything well to form a stuffing.
• Once the stuffing is ready, next, slice the paneer into circles with the thickness of half inch.
• Then, slice the circle of paneer slice into halves horizontally.
• Repeat the same for all the paneer circles.
• Once the paneer are ready to stuff, take one pair of paneer. place the stuffing on it. Then, top the other slice and cover the stuffing, do not press much.
• Repeat the same for all the slices to make paneer sandwich.
• Next, then take the cornflour slurry and dip the sandwich into it.
• After that, in a pan, shallow fry the paneer sandwiches into hot oil.
• Carefully, shallow fry all the sandwiches from both the sides until just golden, do not, over cook them. Once they are done, transfer them onto a kitchen towel and set aside

Making of paneer pasanda

• To make pasanda gravy, firstly, heat together butter and oil.  While the butter and oil heats, add cumin seeds, bay leaf and cinnamon sticks, fry for few seconds.
• Once the cumin seed crackles and the aroma releases, add grated ginger and fry for another few seconds.
• After that, add kasuri methi, turmeric powder, red chili powder, coriander powder and cumin powder.  Mix well and allow it to cook on low for another minute.
• Then, sprinkle a tablespoon of water to avoid the burning of masalas.
• Once the spices releases oil, add brown onion paste.  Mix well and cook on high for a minute.  Stir at intervals to avoid burning.
• Then add, salt and mix.
• Next, add tomato cashew paste and mix.
• Cover and cook for 4 to 5 minutes or until the masala oozes out oil.
• Then, add water to make the gravy of required consistency.  Bring it to a boil and cook for another couple of minutes.
• Finally, add garam masala powder, cream and sugar.  Mix and cook for a minute.
• Once the pasanda gravy is ready, gently add fried paneer sandwiches to it and coat them with the gravy. Paneer pasanda is ready to serve. Dish, garnish with cream and coriander leaves, serve.

Notes

Chefs secret to get the actual extract of the gravy make one day prior of your making the dish, it would be more palatable and tasty. once it cool down you can refrigerate it and use as required . on the day you are making the dish just shallow fry the stuffed pasanda of the paneer and add to the gravy and adjust the consistency.

Ingredients for making the prawns

• 16 large green prawns, peeled (tails left intact), de veined
• Sunflower oil, to deep-fry
• 100 gms corn flour
• 5 gms chopped ginger
• 1 tsp light soy sauce
• 1 tsp Lemon juice

Making of plum sauce

• 300g plums, stones removed, chopped
• 70g caster sugar
• 8cm piece (40g) ginger, peeled, sliced
• 1 red chilli, seeds removed, finely chopped
• 1 tbsp rice wine vinegar
• 1 tbsp light soy sauce

for serving

• lemon juice
• Lime wedges
• plum sauce

Method of making the crispy prawns in plum sauce

• 1. Peel de veined the prawns marinate the prawns with egg white, flour and seasoning, coated it with corn flour.
• 2. Half-fill a deep-fryer or large saucepan with oil and heat to 180°C . In 2 batches, deep-fry prawns, turning halfway, for 2 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
• 3. For the plum sauce, place plums in a blender and whiz until smooth.
• 4. Place sugar in a fry pan over medium high heat. Cook, swirling the pan occasionally to dissolve the sugar, until a golden caramel. Add ginger, chilli, vinegar and soy Add plum sauce, add the listed ingredients adjust the seasoning.
• Add golden fried prawns tossed well so the sauce coated with prawns.
• 5. Serve hot with lime wedges and plum sauce, decorate with lettuce leaves.