Baigan Ka Bharta

Ingredients:
1) Brinjal - 1 big - roasted on gas flame - peel when cool
2) Onions - 2 medium size - fine chopped
3) Tomatoes - 2 medium size - Fine chopped
4) Green Chillies - 4 ( as per your taste)
5) Salt - To taste
6) Turmeric powder - 1 tbs
6) Oil - 3 big spoons
7) Coriander - for garnish

Method :
1) In a kadai/sauce pan , put oil and saute onions till they brown.
2) Add tomatoes till they soft and pureed.
3) Add salt and turmeric powder and cook for another 3 mins.
4) Add peeled roasted baigan and cook for another few mins.
5) Garnish and serve with roti or rice.

Rajma Chawal

Red Kidney Beans Curry with Steam Rice: This is an authentic rajma rice recipe cooked in almost all North Indian households and loved by everyone. Generally eaten for lunch with salads, pickle and fresh curd. My husbands and my brothers most favorite. You can eat rajma with roties, nan or any other type of breads. The amount of calorie found in rajma is moderate and can be eaten by all the age group. Adding kidney beans to a salad or low calorie soup during lunch will be a good choice. At the same time, for those who want to maintain a consistent weight can have rajma or kidney beans. Rajma is a high source of iron and vitamin K.

Difficulty Level : Easy

Cooking time : 40-50 Mins

Ingredients : 

1) Red Kidney Beans ( Rajma) - 250 grams - soak overnight 
2) Ginger Garlic Paste - 2 tbs

3) 4 medium size onion Paste
4) 4 medium size tomatoes puree.
6) Coriander for garnishing
7) Salt to taste
8) Red Chilli powder - 2 tbs
9) Turmeric powder - 1 tbs
10) Oil - 2 chamcha ( big Tbs)
11) Coriander powder - 2 tbs

Method : 
1) In a pressure cooker , add socked rajma ,onion paste, ginger garlic paste, all the dry masala and 1 tbs oil.Also add 3 glasses of water. Pressure cook for about 15 mins and switch off the gas and let it stay as it is till all the pressure comes out. Don't be in a hurry to remove the cooker lid. Let it cool. Then take off the cooker lid when cool.
2) Then in a small pan add oil and once heated add tomato puree. Add this mixture to the pressure cooker.
3) Cook this for another 25-30 mins on a slow flame.
4) Garnish with coriander and serve.

Orange Cake

Ingredients:

2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 cups sugar

1 tsp vanilla essence
1 cup unsalted butter, room temperature
4 large eggs
2 cup whole milk
1.5 cup fresh orange juice
1 orange, zested
Method:

Sift flour, baking powder and salt into medium bowl. Set aside.

In a dry microwave glass cake bowl, apply butter and dust flour. Keep Aside.

Using an electric blender/mixer, cream together butter and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in orange juice and zest.
Pour batter into cake microwave bowl. Microwave for 8 mins. Keep checking after 3-3 mins. And put a knife to check if it comes out clean.

Orange Syrup:

In a pan , put 2 cup wine and add orange jam or fresh orange puree. Cook till smoothie consistency.

Serve by putting the orange syrup on cake. 

You can also serve with orange /vanilla ice cream.

Fish, mexican rice and spinach sauce

Difficulty Level- Medium
Cooking time - 35-40 mins
Ingredients:

1) Pomfret - 1 - marinate with salt, lemon juice and red chilli powder
2) Lemon juice - 4 tbs - for fish marination
3) Red chilli powder and black pepper powder - 1 tbs
4) Spinach - a bunch
5) Onion - 1 - chopped
6) Garlic - 4 flakes ( chopped)
7) Salt - to taste
8) Red and yellow bell pepper - 1 each - cut in flakes, length wise
9) Mexican herbs - 2 tbs ( for flavouring rice , you will get this in the super market) Or you can make any type of flavored rice of your choice.
10) Steam riced - 2 cups
11) Butter and olive oil for cooking

For making the mexican flavoured rice
1) In a pan put butter and once its melted put rice, salt and mexican masala for flavouring.
2) Cook for 3-4 mins and keep aside.

For making the spinach sauce:
1) Clean spinach and chop it.
2) In a pan , put oil and then add chopped onions and garlic. Add salt and put spinach.
3) Cook for 4-5 mins and cool and puree it.
4) Keep aside

For making stir fried bell peppers:
1) In a pan , add olive oil , bell peppers and salt. Saute it for for 1 min and keep aside.

For making the fish
1) In a pan, put 4 tbs butter, salt and black pepper powder.
2) Immediately add fish and cook from one side till it browns.
3) Turn and cook the other side till it browns.

For plating : Make sure everything is hot
1) On a white plate, put spinach sauce and  gently place fish on top. And pour the butter sauce from the pan on top.
2) Place stir fried bell peppers and rice.
3) Serve and enjoy!

Banana Sandwich

This is a beautiful healthy breakfast option.

Ingredients:
1) Banana - sliced
2) Nutella (Nutella is a delicious hazelnut spread)
3) Honey
4) Butter
5) Peanut butter

Method:
1) Toast the bread slices.
2) Put butter on both slices.
3) Put banana slices.
4) Garnish with honey , pea nut butter, nutella.
5) You can serve it as it is or jaffal toast.

Instant Mango Pickle

Ingredients:
1) Kachi Kairi ( Amm) - 2 - diced in small cubes
2) Red Chilli powder - 1 tbs
3) Salt - To taste
4) Mustard oil - 2 tbs
5) Mustard seeds - 1 tbs ( grind it)

Method : Toss all the ingredients in mustard oil and serve. You can preserve it in the refrigerator. 

Afgan Chicken Korma

Pic will be posted later
Ingredients:
1) Chicken - 1/2 Kg - Cut into medium pieces and washed and keep aside.
2) Ginger flakes - 3 tbs
3) Garlic - Fine chopped - 3 tbs
4) Fresh thick curd - 150 grams
5) Onions- 3 - chopped
6) Tomato - 2 - cut into flakes
7) Green Chillis - 4-5 - cut in long flakes
8) Turmeric powder and red chilli powder - 1 tbs
9) Salt to taste
10) Channa dal - 100 grams - soaked in water for 2 hrs
11) Fresh coriander - for garnishing
12) Vegetable Oil - 1 cup

Method:
1) In a big sauce pan, put oil and heat it for 3-4 mins.
2) Add chicken pieces and cook for 4-5 mins. Remove chicken pieces and set aside.
3) In the same oils, put chopped ginger and garlic and cook till tender and then add  chopped onions. cook for 3 mins.
4) Add curd and all the dry masala like red chilli powder and tumeric powder. Cook till masala is cooked well.
5) Add chicken pieces, channa dal and 2.5 cups water of water. Put a lid and cook for another 15 mins till the chicken is tender on a slow flame.
6) Add tomatoes and chilli flakes before you serve.
7) Serve with rotis or afgan breads and salads.

Aloo Pattice - Panjabi Style

This is one of the most famous street food eaten in north of India and today you will find different variation to the authentic recipe across the whole of India. Some like to eat with white peas or chick peas or just the pattice with chutneys. All of them tastes awesome!

For making ragda aloo pattice you need to make the following :

1) Aloo Pattice
2) Fresh Coriander Chutney
3) Dates (Khajoor) ki chutney. In India this is called soonth.
5) White Peas (Ragda) 1/2 kg- Boil white peas in the pressure cooker and keep aside. Smoothie consistency.
6) Sock white peas overnight.

Ingredients:
1) Potatoes - 500 Grams - boiled and peeled
2) Onions - 3 - fine chopped
3) Fresh Coriander -A bunch -  for garnishing and coriander for making the chutney
4) White bread slices - 4
5) Dates - 250 Grams
6) Sugar - 100 Grams ( for khajoor ki soonth )
7) Ginger - Little - for chutney
8) Garlic Flakes - 4-5 - for chutney
9) Lemon - 1
10) Salt - to taste
11) White Peas- 1/2 Kg. Soaked and Boiled.

For Coriander Chutney:
Method:
1) Clean the bunch of coriander leaves. Wash and drain well.
2) In a mixer, grind coriander leaves, 1 onion , 4-5 garlic flakes, little ginger.
3) Add salt to taste and squeeze 1 lime.
4) Coriander Chutney is done ;)

For dates chutney ( soonth)
Method:
1) De-seed dates and wash.
2) Grind all of it in a mixer by adding water till a smoothie consistency.
3) In a sauce pan, add dates and suger and some water. Cook for good 20-25 mins. 
3) You can preserve this for good 3-4 weeks in the refrigerator for future use as well.

For making the pattice:
Method:
1) Sock white bread in the water and drain immediately using your palm. Make sure water is drained completely.
2) Mash all the boiled potatoes with the white breads.
3) Add salt to taste.
4) Use your palm to make pattice and shallow fry on a non stick tava till golden brown.

To assemble ragda pattice:
1) On a nice serving plate, put ragda and keep pattice on top. 
2) Sprinkle little coriander chutney and soonth on top. This can be as per your taste.
3) Garnish with fine chopped onions and fresh cut coriander and serve.