Pav Bhajji

Ingredients:
Carrots-3
Potatoes -2
Peas- 2 handfuls
Salt
Oil
Onion chopped finely
Tomatoes finely chopped
Pav Bhajji masala -15gms
Pav
Butter

Method:
Boil all the vegetables well with some salt. Mash the vegetables and keep aside. In a pan heat oil and fry the chopped onions, and then add tomatoes. Add salt, Pav Bhaji masala and stir well. Then add the mashed vegetables and add some water and keep stirring. Add some butter and let it cook for nearly 8-10 mins.
On a frying pan fry the Pavs with butter. Serve hot with some butter and lemon juice.

Indian style Pasta

Ingredients:
Pasta - 3 handfuls
Frozen peas - 2 handfuls
Chopped Onions - 1 big onion
Spring Onions - as desired
Finely chopped tomatoes - 1
Green chillies chopped 1-2
Salt to taste
Oil -1 tbs

Method
Boil some water and add some salt. To this add pasta and boil for sometime covered or keep in oven for 10mins depending on pasta. Do not make pasta mushy. Drain and keep aside. In a pan add some oil and fry the onions till translucent, add spring onions, chillies, peas and fry for sometime. Add tomatoes and cook till tender. Add some salt and stir. Now add the boiled pasta and mix well till sauce is nicely wrapped around the pasta. Keep stirring for some time till it nicely blends together. This should not take more than 3-5 mins. Remove and serve Indian style pasta :)

Mango Chuttney

Ingredients
Mango -3pcs (Raw mangoes little ripened is ideal)
Sugar- 5-6 tbs
Paanch phoron - 1tbs
Dry Red Chillies - 2
Salt to taste
Oil - 1 tbs

Method
Cut the mangoes into small chunks and keep aside. In a pan add oil and add red chilies. Add the panch phoron and fry till it splutters. Add the mango chunks and keep stirring till they are slightly cooked. Add some salt and turmeric and stir. Add the sugar and keep stirring till sugar melts. Add some water and allow to cook till mango is mashy and water is reduced. Chuttney is ready :)

Mutton Biryani

Ingredients:
For Curry:
Mutton- 350 gms
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - 1tsp
Red Chilli powder - 1 tsp
Garam Masala - 1tsp
Ginger Garlic paste - 1.5 tsp
Curd /Lemon juice - optional
Whole Garam masala: Cardamom, Bay Leaves, cloves, Cinnaman stick
Onion Chopped - 2 medium onions
Onion Sliced - 2 medium

Rice:
Rice -4 cups
Water
Ghee/butter
Lemon
Kewra water

Method:
Wash the mutton and add all spices except for whole Garam Masala and onions. Keep aside for 30mins.
Wash rice and dry till water evaporates. In a pan add some oil/butter/ghee and fry half of whole garam masala including bay leaves and then add washed rice. Roast for sometime and remove from heat. Add hot water, a little salt and put in microwave or pressure cook till rice is 75% done.

In the same pan or cooker add some oil(3tbs) and golden fry the sliced onions till almost crispy. Remove and keep aside. Add some oil add whole garam masala and when it splutters add chopped onions and fry till translucent. Add marinated mutton and fry till water starts oozing. Fry as much as possible without adding water. When it starts sticking to the bottom add little water and allow to cook. Make sure that it cooks very well and should be dry so add only that much water which can be evaporated. Once mutton is cooked remove from flame. Mutton takes almost 30mins to cook, so add water little by little.

In another air tight container, add a layer of rice and then the mutton, some fried onions some butter and little kewra essence, then a second layer of rice. Layer it in this manner till as much as possible. Maybe 3-4 alternate layers of rice. Add some butter to the edges of container and pour some kewra essence from top. Close lid and keep in oven for 15-20mins. If oven is not there, use a vessel with a tight lid and then seal the lid with some atta dough and then place this on a Pan with water on slow flame (No direct heat). Once done, open only when serving and feel the fragrance :)

Rasmalai & Rasgullas Recipe

Ingredients:
For Rasgullas:
Milk: 4cups
Lemon juice: 2tbs mixed with 1 tbs water

For Syrup:
Water: 4.5 cups
Sugar: 1.5 cups

For Malai:
Milk: 3 cups
Sugar: 2.5 tbs
Sliced Pista
Cardamom powder 1 tsp

Method:
For Rasgullas
Boil the nilk on high heat for about 7-8 mins and then add the lemon juice and kep stirring till milk curdles. Immediately drain the milk through a sieve cloth and put very cold water and drain (Running tap is ideal). Strain the channa and hang for around 15-20mins. Then rub the outside of the hanged cloth with a dry cloth till all water is absorbed and also channa should be smooth. Knead the channa to a very smooth dough. Make round balls for rasgullas or flat balls like peddas for rasmalai.

In a Pressure cooker, add sugar to water for the syrup and boil the mixture. Add the balls and pressure cook till 1 whistle. Make sure that there is enough space in the cooker for the balls to expand to double its size, so only ad few balls at a time. The same syrup can be used for multiple rounds. After the pressure is released remove the balls from syrup and store in another covered container with some syrup. Add the second round of balls and pressure cook till all are done. Round rasgullas are ready. If rasmalai is being prepared, follow the below method for malai.

For Malai:
Heat the milk on slow or medium flame for around 30-40 mins till milk almost reduces to half its volume. Keep stirring and make sure milk does not stick to the bottom of pan. Once milk reduces, add sugar and cardamom powder and stir. To this add the above flat balls properly hand drained from syrup. Stir for 3-4 mins after adding balls. Pista slices can be added to malai before adding balls and some can be used for garnishing.

Rasgullas and Rasmalai ready :)