Chana Dal Burfee

Ingredients

1) Chana dal (Cholar dal) : 1/2 cup
2) Freshly ground cardamom powder: 1/2 tsp
3) Cashew nuts/ pistachios : 1 tbsp chopped or as desired.
4) Milk : 1/2-3/4 cup
5) Milk powder : 2 tbsp
6) Sugar: 1/2 cup (depending upon how sweet you want)
7) Ghee & oil: 1 tbsp each (add  a little more generously if you are not too conscious)
8) Dessicated coconut and black cardamom seeds for garnishing (can choose garnishing of your choice)
9) Yellow food color: 1-2 drops

Procedure

1) Wash and soak Chana dal overnight (or atleast for 4-5hrs)
2) Boil till tender enough to be mashed but not overboiled.
3) Remove from flame, cool and mash coarsely with little water still in it (water can later be dried up)
4) Take a pan. Heat the ghee and oil together. Add the mashed chana dal to it and keep stirring to avoid burning till the raw smell disappears.
5) Add food color and mix, followed by cardamom powder and chopped cashew. Mix well.
6) Add milk and milk powder and mix well till the mixture attains a halwa thickness. Add more milk and milk powder if desired. Do not worry you cannot go wrong with proportions. If you think your mixture needs to thicken more just add some more milk powder and stir.
7) Take a generously greased plate (with ghee) and spread the hot halwa on it (of more than an inch thickness, it may vary to suit you). Use your hands to shape up. Mind it, it's very hot.
8) Now sprinkle some dessicated coconut on top.
9) Let it cool for more than an hour (must allow proper cooling) and then cut into desired shapes, add black cardamom seeds to decorate (it tastes great) and serve chilled.
  
Simple recipe yet divinely delicious !

Tandoori Murgh

Ingredients

1) Whole chicken : 1 (~ 1 kg)
2) Plain yogurt/Curd: 4 tablespoons
3) Vinegar/lemon juice: 2 tablespoon.
4) Ginger-Garlic: 2 tablespoons coarsely grounded
5) Vegetable oil: 3-4 tablespoons & some for brushing
6) Ground pepper: 1 tsp
7) Red Chilli Powder: depending upon hotness you want
8) Kasoori Methi : 1 tablespoon
9) Salt to taste
10) Tandoori Masala/Garam Masala: 1 tablespoon (you can substitute this for freshly ground garam masala)
11) Red food colour : Few drops

Procedure 

1) Mix all the ingredients from 2-11 together and let it rest for some time.
2) Remove the skin & clean the chicken. Make deep gashes in the whole chicken with a sharp knife.
3) Marinate the chicken well with the spice blend. Rub inside-out well. Let it rest in the refrigerator for atleast 7-8hrs.
4) Preheat the oven to ~180-190deg C and grill the chicken for an 1hr or so (changing sides after 30mins). Using skewers help in turning sides and holding the chicken legs and wings together while grilling. Brush oil to the sides when you turn. Towards the end increase the temperature above 200deg C to allow browning of the top surface. Insert a knife to check if cooked.
5) Remove from oven, sprinkle some parsley & ground pepper. Serve hot with salad, lemon wedges & mint chutney.

ENJOY !!!

Quiche

Ingredients

For dough
1) Flour: 2 cups
2) Salted Butter: less than 1cup (softened)
3) Cold milk : as per requirement

For filling
1) Vegetables: Onion, mushroom, bell peppers, tomato. Meat can be used too. Use any filling of your choice.
2) Egg : 1
3) Shredded cheese (typical for pizzas): 3/4 cup
4) Olive oil: 1/2 tbspn
5) Nutmeg: 1/2 tsp
6) Ground black pepper
7) Salt to taste


Procedure

1) Add the butter to the flour and knead well adding small amounts of milk to get a dough similar to that for chapatis. Add a little salt if using unsalted butter.
2) Roll out into a thick sheet (a few mm thick) depending upon how thick a crust you want.
3) Line a pie tin with aluminum foil first ( this helps easy removal after baking)
4) Now, line the pie tin with the rolled out dough sheet.
5) Press the bottoms and sides with finger to ensure removal of trapped air. Use a fork to prick the
dough all over to prevent puffing up during baking. Fold the edges on the rim to prevent it from burning.
6) For filling, saute the vegetables slightly in olive oil with a pinch of salt. Keep aside to cool. You may choose not to saute. I prefer it.
7) Take the lined tin, add cheese to cover the base. This will prevent making the base soggy.
8) Then add in the sauteed vegetables.
9) Beat the egg with a tbspn of milk. Add nutmeg, black pepper and salt to it.
10) Pour this egg mixture onto the contents of the pan. Spread it evenly.
11) Add some more cheese. Top it up with bell pepper and tomato slices.
12) Preheat the oven to 170deg C. Bake for approx. 45mins till the crust becomes slightly golden and egg becomes stiff.
13) Remove from oven and allow it to cool on wire mesh.
14) Now, remove from the tin carefully onto the serving plate.

Enjoy !!!

Butterfly Cookies

Ingredients

1) Flour : 2 cups
2) Butter : 1 cup (softened not melted)
3) Granulated Sugar: 1 1/2 cups (depending upon sweetness)
4) Egg Yolk: 1
5) Milk: as per requirement
6) Vanilla Essence: few drops
7) Food colour: few drops
8) Icing sugar & Cookie decorations  if you desire to decorate.

Procedure:

1) In a bowl take the sugar, butter, egg yolk and vanilla essence and mix them together with a blender. Use a spoon if you want.

2) To it add the flour and knead it adding very small amounts of milk each time to get a dough softer than we usually make for rotis/parathas.

3) Refrigerate the dough for an hour or two.

4) Take out and divide into 4 equal parts.
5 Take two of the balls and make a dent in the middle with your finger. Add few drops of food colour and mash the dough thoroughly till the colour has mixed well.
6) Roll out into thin sheets (say less than half a cm thick). Follow the pictorial directions to make the butterflies (I found the idea on web).

7) Roll out the left over dough and use a cookie cutter to cut out flowers of your desired shapes.

8) Preheat the oven to 160 deg C and bake the cookies for 15mins or till they turn pale golden.
9) Remove from the oven. Cool on wire mesh and decorate as desired.

Enjoy !!!