Chicken Curry Dhaba Style ref

Marination
Chicken 0.5 kg
Ginger paste 1 Tsp
Garlic paste 1 Tsp
Lemon juice 2 TBsp
Kashmiri Red chili Powder 0.75 Tsp
Garam Masala 1 Tsp
Yoghurt 4 TBsp
Turmeric 0.5 Tsp
Salt 1 Tsp
  1. Mix chicken with the ingredients for marination and let it marinate for 2-3 hours
Cooking Step 1
Mustard Oil 0.25 Cup
Cloves Crushed 3
Black Peppercorn 5
Cinnamon Crushed 1 inch
Black Cardamom 2
Dry Red chilies 3
Cumin Seeds 1 Tsp
Bay leaves 2
  1. Heat oil in a pan
  2. Add crushed cloves, black peppercorns, cinnamon, black cardamom, cumin seeds, bay leaves and dry red chilies and let them crackle for a few seconds
Cooking Step 2
Onion Grated 2 cup
Ginger chopped 1 Tsp
Garlic 1 Tsp
  1. Add onion and fry until slightly browned.
  2. Add ginger and garlic and fry until onion is nicely browned.
  3. Now add chicken along with the marinade and cook on high heat for 4-5 minutes
Cooking Step 3
Tomato grated 1 Cup
Yoghurt 1 Cup
Coriander powder 1 TBsp
Turmeric 1 Tsp
Kashmiri Red chili powder 1 Tsp
Salt 1 Tsp
Garam Masala 1 Tsp
Kasuri Methi 1 TBSP
  1. Add tomato and cook for 4-5 minutes.
  2. Add yoghurt and cook for another 3-4 minutes
  4. Now add coriander powder, turmeric powder, kashmiri red chili powder and salt to taste and cover and cook until chicken is done.
  5. Might need to add water if it looks too dry (1.5 cups)
  6. Add garam masala powder and kasuri methi and cook for another minute
  8. For the smoky flavour that is a characteristic of Dhaba food, heat a piece of coal over direct flame until red hot.
  9. Keep a metal bowl over the curry.
  10. Keep the hot piece of coal in this bowl and pour some oil on top.
  11. Immediately close the lid of the pan and let the smoke get infused in the curry for 10 minutes.

Saag Chicken (Instant Pot) ref

Chicken 1.5 lb
Baby Spinach 12 Oz
Olive Oil 2 TBsp
Onion (Chopped) 1 Cup
Green Chili (Serrano or Jalapeno) 1
Ginger (Crushed) 1 TBsp
Garlic (Crushed) 1 TBsp
Cumin Seeds 1 Tsp
Salt 1.5 Tsp
Turmeric 0.5 Tsp
Garam Masala 3 Tsp
Dhaniya Powder 1.5 TBsp
Cumin Powder 1 Tsp
Kashmiri Chili Powder 0.75 Tsp
  1. Turn on Saute mode in Instant Pot
  2. When the display reads 'hot', add 1 tablespoon oil.
  3. Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot.
  4. Let it brown for 1 minute
  5. Flip the chicken and season the other side with a pinch of garam masala and salt and cook for 1 minute
  6. Remove chicken and keep aside
  7. Add the remaining 1 tablespoon oil and cumin seeds
  8. As soon as the sizzle (takes about 30 seconds), add sliced onions, halved green chili/pepper and crushed ginger and garlic.
  9. Saute for 1 minute
  10. Add all the spices along with ½ cup water
  11. Turn off Saute mode
  12. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot
  13. Add baby spinach leaves and toss them well
  14. Place the chicken on top of the spinach
  15. Close the lid. Set 8 minutes on Pressure cook or manual mode
  16. If using chicken thighs, adjust time to 6 mins.
  17. When cooking time is up, manually release the pressure.
  18. When the pin drops, open the lid, Remove the chicken and keep aside
  19. Using an immersion blender, blend the spinach into a curry-like consistency
  20. Cut the chicken into bite size pieces and add it back to the spinach curry.
  21. Optional - Stir in 1 teaspoon of butter. This gives the curry a gorgeous shine.

Bhindi Masala ref

Bhindi 500 gm
Oil 2.5 TBsp.
Cumin Seeds 1 Tsp.
Red Onion 1 medium, chopped
Ginger 1 in.
Green chili 1 Chopped
Tomatoes 1 Medium
Coriander Powder 1.5 Tsp.
Turmeric 0.5 Tsp
Amchur 1 Tsp
Red chili Powder 0.25 Tsp
Salt 0.75 Tsp
Garam Masala Sprinkle
  1. Wash and pat dry each bhindi with a paper towel and then chop it into rounds
  2. Heat 1 tablespoon oil in a pan on medium heat
  3. Add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins
  4. Lower the heat to low and cook 5 more minutes. Stir often
  5. The bhindi is mostly cooked by now and there should be very little sliminess left. Set bhindi aside
  6. In a pan heat 1.5 tablespoons oil on medium heat
  7. Add cumin seeds and let them sizzle for few seconds
  8. Add chopped onion and saute for 2 to 3 minutes until soft
  9. Add the ginger and green chili and cook for 1 more minute
  10. Add chopped tomatoes and cook for around 4 minutes until soft and mushy
  11. Then add the spices - coriander powder, turmeric, amchur, red chili powder and salt
  12. Mix the spices well with the masala
  13. Optionally added a tablespoon of water at this point so that the spices do not burn. Stir well.
  14. Add the cooked bhindi to the pan and mix well
  15. Set heat to low-medium and cook for 5 minutes without covering the pan
  16. Sprinkle with garam masala. Garnish with ginger julienne if needed

Karela Stuffed ref

Prep
Karela 500 gm
  1. Wash bitter gourd and put a slit through them.
  2. Apply salt liberally all over and keep aside for 30-40 minutes.
  3. Wash again thoroughly so as to remove excess salt.
  4. Remove seeds and keep aside
  5. Peel serrated edges and keep aside
Fry/Bake
Mustard Oil None
  1. NOTE: Try baking for 30? min instead of frying
  2. Heat mustard oil in a wok on a high flame to its smoking point.
  3. Once it starts producing smoke, lower the flame. Squeeze excess water out of karelas and put 5-6 karelas in hot oil
  4. Fry in medium hot oil till golden brown from all sides
Masala
Onion finely chopped 300 g
Green Chillies chopped 1
Karela Skin and Seeds None
Ginger 1 inch
Fennel Seeds 1 Tsp
Jeera/cumin seeds 1 Tsp
Kalaunji/Nigella seeds 1 Tsp
Turmeric Powder 0.5 Tsp
Red chili Powder 0.5 Tsp
Coriander Powder 2 Tsp
Amchur Powder 1 TBsp
  1. Run Karela Skin and Seeds through grinder/blender
  2. Heat 3-4 tablespoons of mustard oil upto its smoking point.
  3. Add all the seeds to it fennel, cumin and nigella. Let these bloom and splutter.
  4. Add onion and green chillies to the oil. Saute it till it gets lightly brown and there is no raw smell of onion.
  5. Add 1 teaspoon of ginger paste and saute
  6. Add Skin/Seed mix to onion masala
  7. Add turmeric powder, red chilli powder, coriander powder, salt
  8. Cook on medium high heat stirring intermittently until all the moisture has been cooked off and the peels are a deep dark green.
  9. Switch off the flame. Add 1 tablespoon of amchur/ mango powder and mix well.
  10. Allow to cool
Cook
Green Chillies Slit 5
Karelas Slit from above
Oil 1 TBsp
  1. Heat oil in a pan and swirl the pan to coat all sides.
  2. Carefully place karelas and chillies (if using) in the pan and cover the pan.
  3. Let karelas cook on low heat for about 5 minutes.
  4. Flip the sides and again let them cook for another 4-5 minutes.
Side
Mustard Oil 1 TBsp
Onions 1 large sliced
Turmeric Powder 0.25 Tsp
Amchur Powder 0.25 TBsp
Red Chilli Powder 0.25 TBsp
Salt to taste
  1. In another pan take 1 tablespoon of hot mustard oil.
  2. Put sliced onions and saute them till get lightly caramelized.
  3. Add salt, turmeric powder, red chili powder and amchur powder and mix well
  4. Add karelas to the caramelized onions

Karela Sabji ref

Prep
Karela 300 gm
  1. Scrap the outer skin of the karela (Do not peel). Then cut it into half vertically and thinly slice them. If the seeds are tough and mature then discard otherwise keep them as it is
  2. Take slice karela in a bowl and sprinkle salt over it
  3. Keep it aside for at least 20-30 minutes
  4. After the resting time, squeeze out all the water
  5. Rinse them under the water
Cooking
Cumin Seeds 0.5 Tsp
Fennel Seeds 0.5 Tsp
Turmeric Powder 0.5 Tsp
Hing (Asafoetida) 0.125 Tsp
Onion 1 Cup Sliced
Green Chili 1 Finely chopped
Ginger 1 Tsp Grated
Salt 1 Tsp
Red chili Powder 1.5 Tsp
Coriander Powder 1 Tsp
Sugar 0.5 Tsp (optional!)
Amchur Powder 1 Tsp
Garam Masala 0.5 Tsp
  1. Heat 2 tablespoon oil in a pan on medium heat. Once hot add cumin seeds and fennel seeds. Let them sizzle a bit
  2. Then add turmeric powder and hing, immediately add sliced onions, chopped green chili and ginger
  3. Sprinkle little salt, mix and cook till onions starts to soften
  4. Add sliced bitter gourd, red chili powder and coriander powder, mix well
  5. Cover the pan with thali/plate which has rim around the edges. Add water on the plate and let the sabji steam cook on medium heat
  6. Stir once or twice in between and cook till karela becomes soft and tender
  7. Add sugar, amchur powder and garam masala, mix well

Gatte Ki Sabji ref

Gatte
Besan 1 cup
Salt 0.25 tsp
Ajwain/Camon Seeds 0.25 Tsp slightly crushed
Red chili Powder 0.25 tsp
Turmeric Powder 0.25 Tsp
Oil 1 Tsp
Yoghurt 4 Tsp blended
  1. Mix besan with other ingredients
  2. Knead to make atta with very little water (less than 2 TBsp). Use a little ghee for softness.
  3. Keep dough aside for 10 minutes to set
  4. Put some oil on hand (to prevent sticking) make small lumps from the dough - 1/2 inch diameter and 3 to 4 inch long rolls.
  5. Boil 5 cups of water
  6. Place rolls in water one at a time (otherwise water stops boiling and rolls can split)
  7. Boil for 12-14 minutes. Save the water for later
Gravy
Oil 2-3 TBsp
Cumin Seeds 0.5 Tsp
Hing (Asafoetida) 1 pinch
Turmeric Powder 0.5 Tsp
Coriander Powder 1 Tsp
Kasuri Methi 1 Tsp
Tomatoes 3
Green Chili 2
Ginger 1 inch
Red chili Powder 0.5 Tsp
Yoghurt 0.5 cup
Garam Masala 0.25 Tsp
Salt 1 Tsp
Fresh Coriander Few leaves
  1. Finely chop tomato, green chilly and ginger. Keep aside in bowl.
  2. Heat oil in a wok, add asafoetida and cumin seeds and saute
  3. Reduce heat to prevent masala from burning
  4. Add turmeric powder, coriander powder and kasuri methi
  5. Add chopped tomato masala
  6. Add red chili powder and saute until oil starts floating on the surface
  7. Cut gatte into 1/2 inch chunks
  8. Add yoghurt SLOWLY and keep sauteing. It is important to keep stirring otherwise yoghurt can separate
  9. Once its boiling, add some left over water from boiling gatte
  10. Keep the gravy watery as adding gatte will make it dense
  11. When gravy starts simmering, add gatte, salt, garam masala and fresh coriander
  12. Cover and lower gas. Let it cook for 3 to 4 more minutes
  13. Garnish with few leaves of fresh coriander

Khichdi in Instant Pot ref

None
Basmati Rice 1 Cup
Small Yellow Lentils (moong dal) 0.5 Cup
Oil 2 TBsp
Cumin Seends 1.5 Tsp
Garlic 0.5 inch
Bay Leaf 1
Turmeric 1 Tsp
Salt 1 Tsp
  1. Wash and soak rice and dal for 15-30 minutes
  2. Set Instant Pot to Saute
  3. Heat oil and give a minute to heat up
  4. Add cumin seeds and bay leaf. Saute till brown
  5. Add the rice and lentils (moong dal) along with the 6 cups of water
  6. Add Turmetic and Salt
  7. Secure the lid, close the pressure valve and cook for 20 minutes at high pressure
  8. Naturally release pressure for 20 minutes
  9. Open the valve to release any remaining pressure
  10. Serve each bowl with a spoonful of ghee and a pinch of salt
  11. Garnish with fresh coriander leaves

Pigs in a Blanket ref

Cocktail Sausages As needed
Pepperjack Cheese
Sesame Seeds Sprinkle
Mustard Seeds (optional) Sprinkle
Egg 1 slightly beaten
Puff Pastry Sheets (Pepperridge Farms) one box == 48 rolls
  1. Heat oven to 375 degrees
  2. Leave pastry sheets out of freezer for 40 minutes
  3. Typical pastry sheets come in 2 sheets per box, folded into 3
  4. Cut pastry sheet at fold. Cut each fold in half
  5. For each half, cut into 4 long triangles
  6. Make a slit in each cocktail sausage and insert small wedge of cheese
  7. Roll sausage in pastry sheet triangle, pressing the tip of triangle in
  8. Place sausages on cooking sheet in oven tray. Try keeping tip of triangle down and cheese facing up
  9. With a brush, spread a little egg on top. Avoid egg dripping and collecting at bottom
  10. Sprinkle the seeds on top. Can be Sesame/Poppy/Mustard
  11. Cook in oven for 15 minutes

Veggie Puffs ref

Step 1
Pastry Sheet 1
Oil 1 Tsp
Onion (finely chopped) 0.25 small
Potato 1 small
Salt 0.5 Tsp
  1. Makes 9 puffs
  2. Leave pastry sheets out of freezer for 40 minutes
  3. Typical pastry sheets come in 2 sheets per box, folded into 3
  4. Cut pastry sheet at fold. Cut each fold into three parts
  5. Heat oven to 400 degrees
  6. Take a small skillet and heat Oil on medium heat.
  7. Add in the Onions and saute till they turn translucent.
  8. Add in the Potatoes and a little salt. Mix well.
  9. Cover and cook for 2-3 minutes till the Potatoes are cooked.
Step 2
Carrots (shredded) 0.25
Peas / Other veggies Handfull
Cumin Powder 0.25 Tsp
Coriander Powder 0.5 Tsp
Turmeric Powder 0.125 Tsp
Chaat Masala 0.25 Tsp
Amchur 0.25 Tsp
Red chili Powder 0.25 Tsp
  1. Add in the carrots, peas and mix
  2. Add in the spices, Mix really well and keep aside.
  3. Cut the Pastry sheets strips into 3s to form a square.
  4. Put 1 tbsp (approx) of the stuffing in the center.
  5. Fold the Pastry Sheet to make a triangle.
  6. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
  7. Put the Puffs on a cookie sheet lined with foil.
  8. Place in the pre-heated oven at 400 degrees F for 15 minutes.
  9. Turn over and place in oven for another 3 minutes
  10. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
  11. Serve with chutney or ketchup.

Bruschetta ref ref ref

Step 1
Olive Oil 4 TBsp
Garlic (finely chopped) 5 Cloves
Basil leaves chopped fine 16
Red Grape Tomatoes 2 Pints
Balsamic Vinegar 1 TBsp
Salt 0.5 Tsp
Pepper 0.5 Tsp
  1. Cut tomatoes in halves or quarters
  2. Sprinkle ¼ teaspoon salt toss, and place in a colander for 20 minutes to remove excess moisture.
  3. In a small skillet, heat the oil over medium-high heat.
  4. Add garlic and stir, lightly frying for about a minute, remove before the garlic gets too brown (it can be golden).
  5. Pour the garlic and oil into a mixing bowl and allow to cool slightly.
  6. Add tomatoes, balsamic and basil to the bowl.
  7. Sprinkle with salt and pepper. Toss to combine
  8. Cover and refrigerate for an hour or two if you have the time.
Step 2
Baguette 1
Olive Oil None
Garlic 2 Cloves
  1. Cut the baguette into diagonal slices to allow for the most surface area possible.
  2. Brush with olive oil
  3. Toast or grill until lightly browned. (In oven- 6 - 8 minutes)
  4. Rub each toasted slice baguette with a clove of raw garlic.
  5. Top with tomato mixture

Mixed Veggies - Dry ref

Mixed veggies 4 Cups
Mustard seeds/ Rai 0.5 TBsp
Cumin seeds/ Jeera 0.5 TBsp
Asafoetida/ Hing 1 Tsp
Ginger/Garlic (paste) 1 TBsp
Green chilis (finely chopped) 2
Onion (finely chopped) 1 large
Tomato (chopped) 1 small
Turmeric powder/ Haldi 0.5 Tsp
Salt 1 Tsp or to taste
Kashmiri red chili powder 1 TBsp
Coriander powder 0.5 Tsp
Garam Masala 0.5 Tsp
Oil 4 tbsp
Coriander (chopped) 2 TBsp
  1. Heat oil in a pan
  2. Add mustard seeds and let sizzle for a few seconds
  3. Add cumin seeds and Hing. Let sizzle for a few seconds
  4. Add garlic and green chilies, cook a little till golden brown
  5. Add onions and cook till onions turn golden brown
  6. Add haldi
  7. Add hard veggies if any (e.g. Potato/Pea/Carrot) and cook covered for 2-3 minutes
  8. Add rest of the veggies and mix
  9. Add salt and mix
  10. Cook for 2 - 3 minutes covered
  11. Add red chili powder, coriander powder and mix
  12. Cook for 3 minutes
  13. Add garam masala and fresh coriander and cook for a minute

Lobhia Curry ref

Step 1
Lobhia 1 Cup
Water 3 Cups
  1. Rinse a cup of Lobia under running water and soak it in a large bowl with enough quantity of water
  2. Soak lobia for at least 2 to 3 hours or overnight
  3. Rinse the soaked lobia again under running water and put it in the pressure cooker with the pinch of salt and water
  4. Pressure cook for 2 whistles, until it turns soft and can be mashed easily with the spoon or fingers
  5. If using Instant Pot, use manual mode on high pressure for 15 minutes
Step 2
Mustard Oil 0.25 Cup
Bay leaf 1
Cinnamon stick 1 inch
Cummin seeds 1 TBsp
Onion (finely chopped) 2 Medium
Tomatoes (finely chopped) 2 Medium
Ginger Garlic (paste or finely chopped) 1 TBsp
  1. In a thick wide bottom kadhai, heat oil and when oil starts releasing smoke lower the flame
  2. Add bay leaf, cinnamon stick and cumin seeds
  3. Saute cumin seeds till it starts spluttering
  4. Add finely chopped onions and saute till it turns translucent
  5. Add finely chopped or grated ginger-garlic and saute till raw smell of garlic goes away
  6. Add finely chopped or grated tomatoes in the kadhai and mix and saute till the moisture from tomatoes are evaporated
  7. After 3 to 4 minutes, the onion-tomato mixture will start to thicken and oil starts to release from the mixture.
Step 3
Hing/ Asafoetida 0.25 Tsp
Haldi/ Turmeric powder 0.5 tsp
Coriander powder 2 Tsp
Kashmiri red chili powder 1 Tsp
Salt 1 Tsp
Garam masala 1 Tsp
Amchur/ Dry mango powder 1 Tsp
Kasuri methi crushed 1 Tsp
Coriander leaves for garnishing A handful
Lemon juice 1 Tsp
  1. Add dry spices - hing, haldi, coriander powder, Kashmiri red chili powder and salt
  2. Mix and saute dry spices with onion-tomato paste for 3 to 4 minutes on medium flame.
  3. Add boiled and strained lobia
  4. Mix it gently with the spatula and make sure not to mash lobia's otherwise it would look like mashed gravy.
  5. Add half a cup of water and give it a nice mix. And let it simmer on low flame for 3 to 4 minutes till the lobia absorbs all the flavour and aroma from the spices.
  6. Lastly, add garam masala, amchur powder and crushed kasuri methi and mix it gently without mashing all the lobias.
  7. Turn the flame off and cover and let it sit for a couple of minutes
  8. Spread some lemon juice and Garnish with fresh coriander leaves

Aloo Matar Curry ref

Step 1
Cumin seeds 0.5 Tsp
Oil 1TBsp
Onion Chopped 1 medium
Tomatoes pureed 2 medium
Ginger chopped 1 Tsp
Coriander powder 1 Tsp
Red chili powder 0.25 Tsp
Salt 0.75 Tsp
Turmeric powder 0.5 Tsp
Potatoes diced 2 medium
Peas frozen 0.5 cup
Water 1 cup
Kasuri Methi 1 Tsp
Garam Masala 0.5 Tsp
Fresh Cilantro for garnish
  1. Press the saute button on your Instant Pot.
  2. Once it displays hot, add oil to it and then add the cumin seeds and let them sizzle for few seconds.
  3. Add the chopped onion and saute for 2 to 3 minutes until the onions are soft.
  4. Stir in the pureed tomatoes anf ginger to the pot and mix. Cover the pot with a glass lid and cook the tomatoes for 3 to 4 minutes.
  5. Add coriander powder, turmeric powder, red chili powder and salt. Mix well and cook the spices for 30 seconds.
  6. Add water and then add the diced potatoes and frozen green peas.
  7. Stir and close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes, with the pressure valve in the sealing position.
  8. Do a quick pressure release. Open the pot, add crushed kasuri methi, sprinkle garam masala on top.
  9. Garnish with cilantro and serve aloo matar with any flatbread of choice. '

Chai ref

Step 1
Water 2 Cup
Ginger 0.5 inch
Green Cardamom 4
Milk 0.25 Cup
Tea (Black) 1 Tsp (heaped)
Sugar to taste
  1. Peel the cardamom and take out the seeds. Crush seeds using a mortar & pestle. Set aside.
  2. Heat water in a pan on medium flame.
  3. Add grated ginger & crushed cardamom seeds.
  4. Once the water is hot, add the milk and also the sugar.
  5. Let the milk & spices comes to a boil.
  6. Add the tea leaves and simmer for a minute or two. Simmer more for a stronger chai.
  7. Strain the chai into the cup using a strainer.

Spicy-Sweet Deviled Eggs ref

hard-cooked eggs, peeled 1 dozen
Mayonnaise 0.5 Cup
Mango chutney 3 TBsp
Red pepper 0.125 Tsp
Kosher salt to taste
Chives (sliced) Garnish
  1. Cut eggs in half lengthwise
  2. Carefully remove yolks
  3. Mash yolks, stir in mayonnaise, chutney, and red pepper until blended
  4. Spoon yolk mixture evenly into egg white halves.
  5. Sprinkle evenly with desired amount of salt.
  6. Garnish, if desired. Chill until ready to serve.

Tandoori Chicken ref

Chicken 1 kg
Greek Yoghurt 1 cup
Lemon Juice 2 Tsp
Mustard Oil 2 TBsp
Ginger Garlic Paste 1.5 TBsp
Garam Masala 2 Tsp
Red chili Powder 1.5 Tsp
Black Pepper Crushed 0.5 Tsp
Coriander Powder 2 Tsp
Salt 0.5 Tsp
Turmeric 0.5 Tsp
Kasuri Methi 2 Tsp
Charcoal 1 pc
  1. In a mixing bowl, add yoghurt, spices, lemon juice and oil. Mix
  2. Make gashes in chicken and add to marinade
  3. Cover and set aside for at least 6 hours
  4. Pre-heat oven to 420 degrees
  5. Place chicken on a wire rack/tray
  6. Grill for 15 minutes
  7. For extra spicy, mix 1Tsp red chill powder in 1 TBsp oil
  8. Turn over and baste with chili oil
  9. grill for 9 minutes
  10. Broil for additional 4 minutes
  11. Smoke in a covered bowl with burnt charcoal and oil
  12. Garnish with cilantro, onions and lemon

Aloo Pakora ref

Green Chutney ref