banana payasa

mash a properly ripen banana with hands. In a pan heat some ghee and add the mashed bananas to it, stir well and cook on a medium flame until the color changes/mixture starts boiling, add chopped jaggery. Keep stirring

Once the jagggery has completely melted, add 2 spoons of coconut milk get the mixture boiling. Add a cup of milk and a lil water, keep stirring

As the mixture comes to boil, add semi cooked rice and pieces of wet dates-let them cook in the mixture for few min. Once rice is fully cooked add cardamom powder, roasted cashew & raisins and cook on low flame for another 2-3min with constant stirring

spl capsicum pakoras

rava : 2 :: rice flour : 1 :: besan :1

chop onion and capsicum into cubes mix with salt and let aside to leave out water

soak rava for 10 min,mix with rice flour, besan, chili powder, garam masala, jeera. Finally add chopped onions and capsicum (and very lil water only if needed) deep fry the pakoras. Serve with tomato ketchup

home made baasundi/ras malai

boil milk and condense it to thicken. Adding a spoon of rice flour dissolved in a lil water would make milk thicker. Once it is thick add sugar, turmeric powder/kesar. Add finely chopped bread slices (sides of bread must be removed). Garnish with chopped soaked-almonds and roasted cashew nuts and raisins. Let it set in refrigerator for a few hours. bread pieces should b completely soaked.

raajma

cook the overnight soaked rajma grain in a cooker for 8-10 whistles. make paste of onion ginger and garlic.

in a sauce pan saute thin & long chopped onions, then add the onion paste and cook for 10min. Add tomatoes cut into cubes, garam masala, chili powder,amchoor powder tur meric powder and salt. Add the cooked rajma and cook for some more time. Garnish with coriander leaves.

butter chicken

One kg chicken (chopped into small bite sized pieces)

Marinate the chicken with the following ingredients and keep for 2 hours:

- Chilli Powder (1tsp)

-Garam masala powder (1tsp)

-Ginger Garlic Paste (1tsp)

-Tomato Ketchup (2 tbsp)

-Chilli Garlic Sauce (2 tbsp)

- Soya Sauce (few drops)

- Haldi powder (a pinch)

-Salt

Heat ghee/ butter in a non stick vessel. Add cinnamon sticks. Chop 2 onions into big cubes and saute with the cinnamon until it becomes transparent pinkish colour. Add the marinated chicken and some kasuri methi and cook for 5 mins. Then add one tin of nestle original cream and cook chicken well till the oil comes up. Garnish with cubes of capsicum.

This dish generally tastes well on the next day. So you could probably cook it the previous night and have it for lunch the next day.


Thanks to source- My sis in law!