Yakhni pulao

As the name itself speaks a lot about this dish. This version is one of my favorites when it comes to rice. I have learned it from my mother and it taste amazing..I prefer the Mutton yakhni over chicken one as the tender Mutton gives realistic taste. Must try

Preparation time : 15 minutes

Cooking time :1 hour approx

Ingredients

  1. Mutton : 1kg
  2. Curd : 250grams
  3. Onions : 3 large
  4. Sauf(fennel) : 2 tbsp
  5. coriander seeds : 2tbsp
  6. Cumin seeds : 1 tbsp
  7. Cinnamon :1 stick
  8. Black pepper : 1 tsp
  9. Garlic cloves :6-7
  10. Ginger garlic paste
  11. Rice : 1kg

Method

  1. In a pressure cooker add Mutton, with fennel seeds, coriander seeds, black pepper, cinammon, cloves of garlic, 1 onion(cut in two pieces) , salt, Zeera. Add good amount of water, so that the Mutton cooks nicely and is tender.
  2. Now strain Mutton. Take out the Mutton pieces and keep the stock. Mash all Ingredients nicely in the stock and discard them.
  3. Now to a pan, add onions(sliced) and fry until golden brown. Now add curd, ginger garlic paste. Cook it for a while.
  4. Now add the Mutton and fry for 2-3 minutes.
  5. Add rice and Mutton stock. You can add more water if it seems less for the rice.
  6. Cook until the rice is soft and reddy to eat.
  7. And lastly add some food color for the pulao thing.

Delicious yakhni pulao is ready to eat.

Plum cake

I Remember as a child I would wait for Christmas season to come as my friend use to gift us this plum cake. I never thought I would one day end up making my own. It is a rich cake full of dry fruits soaked in water(not rum).

Preparation time :20 minutes

Cooking time :45 minutes

Ingredients

Soaking the fruits

  1. Dry fruits (walnut, raisins, almonds, apricots and figs)
  2. Half cup sugar
  3. 1 cup water

I soaked the fruits a week before.. It turned up nice.

For the cake

  1. 3 cup maida
  2. 3 eggs
  3. 1.5 tsp baking powder
  4. Half tsp baking soda
  5. 250 grams butter
  6. 2 cup sugar

Some crushed dry fruits

Method

  1. Preheat the oven to 350F
  2. Grease the cake pan
  3. Gently mix flour, baking soda, baking powder and keep it aside
  4. Now Mix eggs and sugar.. Until it reaches fluffy position. To it add the soaked dry fruits, crushed one and mix.
  5. Add all this slowly to the flour batter and whip it nicely. Keep. Lifting the batter up and down to mix it properly.
  6. Pour the cake batter into the pan and bake for good 40 minutes or until the toothpick comes out clean.

Walnut custard

This custard is a perfect treat for dessert lovers. It’s delicious, full of nuts and creamy. Always serve chilled.

Preparation time : 10Minutes

Making time:10Minutes

Ingredients

  1. 2 cups of full cream milk
  2. 3 tbsp custard powder
  3. 4-5 tbsp sugar
  4. 50 grams Walnuts crushed
  5. 10-12 Oreo cookies crushed
  6. Whipped cream
  7. Chocolate syrup

Method

For the custard

  1. Heat milk in a wide pan and add sugar to it. Stir until it dissolves.
  2. Meanwhile add custard powder to a small cup and add 3-4 tbsp of milk to it. Make sure it’s free from lumps.
  3. When the milk boils then add this custard mixture to the boiling milk. Stir constantly for a minute, till the custard thickens.
  4. Switch off the stove and whisk the custard once again to make sure there is no lumps. Refrigerate it.
  5. Now to the glass.. First add crushed oreos,followed by the chilled d custard. And lots of walnut. Repeat it again.
  6. To the top add Whipped cream and walnuts and drizzle some chocolate syrup.

Serve immediately

Chicken pasanda

This dish is a blend of spices and nuts. Incredibly simple to make.

Preparation time :10Minutes

Cooking time. :20 minutes

Ingredients

1 kg boneless chicken

250grams hunged curd

10-12 Cashews n almonds

1tbsp chilly powder

2 tbsp ginger garlic paste

1 tsp fenugreek(kasoori methi)

1tsp zeera

1tbsp black pepper

2 onions sliced

1 cardamom ( Choti elaichi)

1small cinnamon (dal cheeni)

Cooking oil

Salt

Marination

To the chicken add curd, fenugreek, salt, chilly powder, ginger garlic paste and little oil. Keep it aside for 2-3 hours.

Paste :grind cashews and almonds together dry. Then add water to make it a paste.

Method

1) Heat the oil in a large pan and add the onions. Once the onions have turned golden brown then add cardamom and Zeera to it. Stir and cook for a few minutes.

2) Now add the marinated chicken to it. Cook over a medium heat until the chicken is almost done.

3) Add the paste to the chicken and stir until the masala becomes nice and thick.

4) Now add little water and cover it for 10 minutes. Finally add Pisa Garam masala and switch off the gas.

Ready to serve.. Best eaten with naan