Butter Chicken

INGREDIENTS:

DIRECTIONS:

Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.
Remove from heat.

Methi Paratha

You have to usually make the dough in the night so that you can prepare the paratha for breakfast. Because of methi, this paratha is very good for health.

Ingredients:

Methi leaves 2 bunchesBesan half cupWheat flour 3 cupsChilli powder 1 tea spnOil and ghee 2 Tbl spn eachSalt

Procedure:

Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.
Serves : 5Preparation time : 15min

This recipe was sent to me by Aruna few months back. I forgot to try it for a long time. Last week when I was going through her mails, I found this. Aruna said, “This is a little sweet version of Kadhi served with Gujarathi thali - the white colour one. I got this recipe from a Gujarathi collegue of mine in my ex office”.
I have tasted Gurjathi thali only once back in 2002 in San Diego. I loved it, but never got an opportunity to try it again. When I tried this kadhi, I liked it.
Ingredients:2 cups sour and thick buttermilk (or yogurt/curd)1.5 tbl spn besan(gram flour)1 tea spn chili-ginger paste3-4 curry leaves1 tbl spn sugar2-3 strands coriander leaves1/2 tea spn cumin seeds1/4 tea spn fenugreek seedsA pinch asafoetida1 tbl spn gheeSalt
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Method:Make a mixture of buttermilk/yougurt and besan. Heat Ghee, add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil.Here note that curry leaves are not added in ghee, they are added later on.
Variations:1. Use haldi powder for yellow colour2. Skip the sugar3. Add the curry leaves in the ghee/oil4. No asafoetida
Serves : 2-3
Preparation time : 15mins

Gujarathi foods dish.

Gujarati food is another unique cooking style in India. Majority of Gujaratis are vegetarians and their cuisine comprises of the simplest of ingredients, which combine to deliver a signature taste and texture. Gujaratis love their food. Maybe thats an understatement :) If you have ever visited a Gujarati family or a Gujju restaurant, you know. They are absolutely passionate about food! There is seldom a Gujju restaurant without a huge Thali spread, commonly unlimited. From their simplest kadhis (curd based dish, served with rice), to the multi flavored oondiyu (signature dish, mixed vegetables slow cooked with special spices), each dish can offer something new to the taste buds! Some of their preparations can come across a bit sweet (small amount of sugar added to enhance other flavors), if you are new to the cuisine. This is essentially true of the Kathiawadi (a region in Gujarat) style preparation. On the other hand, the Surati (another region) preparation is predominantly savory. While on the topic of Surati food, Surati Farsans (snacks... fried snacks) immediately come to mind! Jalebi (Indian Funnel cake) with Fafda (chick pea flour fritters) is a nostalgic brunch combination. Dhokla, Khandvi, Handvo, Patra ... all snack items!Also, another interesting point to note is that Gujaratis are the #1 consumers of cooking oil in India! Thats what makes their food so irresistable I guess :) One of my favorite Gujju dishes is a stuffed vegetable preparation, which very suprisingly is NOT deep fried! More surprisingly, inspite of being non-deep fried, it is one of Hubbie's favorites too. Just bring up this recipe, and you will undoubtedly hear him rave about how well his grandmother makes this and sigh in foodie nostalgia! I suspect it is one of his favorite childhood memories.Indian food bloggers have blogged about varieties of stuffed eggplant... Andhra, Maharashtrian and modern-deconstructed version. Here is another variety - stuffed Eggplant, Baby Potatoes and Onion. Kanda-Batata-Ringana Nu Bhareli Shaak (Onion-Potato-Brinjal stuffed Curry)The trick here is in choosing the vegetable and stuffing it. Choose small baby purple brinjals, baby potatoes and small red onions. Usually you would make a plus shaped cut to stuff the vegetables. But stuffing them can be a gentle art, especially frustrating for stuffing onion. Here is are some stuffing tips directly from Hubbie's favorite chef (his grandmother)Onion - Trim the tips, peel and washPotato - Peel and WashBrinjal - Wash and trim the stalks.Hold each vegetable vertically and make a diagonal slit, 3/4 into the vegetable. Then turn it upside down and make a similar slit on the opposite diagonal. Instead of the cross cut of the same side, you have the two slits on the opposite ends. This enables easier and more abundant stuffing. Now here the the details of the recipe