Punjabi Style Rajma Chawal

I'm excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it's a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum's recipe that never fails -it just tastes so darned good! Enjoy y'all.

Serves 4

What we need:

• 1 cup raw or 1 can cooked kidney/pinto beans
• 1 large black cardamom
  
• 3 tbsp olive oil
• 1 tsp cumin seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
• 1 finely chopped green chilli (optional)
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika
  
• 1/2 tsp coriander powder
• Handful of freshly chopped coriander

How we do:

• If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  
• For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  
• When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  
• Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  
• Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
• Cook for 3-5 minutes.
• Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
• Check the salt and alter accordingly
• BALLE BALLE! That is it, you're done. Extremely simple and easy, woop.
  

Indian Chick Pea Curry (Cholay)

This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you've ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

• 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
• 1tsp cumin seeds
• 1tsp mustard seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika/chilly powder
  
• 1/2 tsp coriander powder
  
• 1 tbsp yogurt
• Handful of freshly chopped coriander

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
• For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  
• Sprinkle on the fresh coriander and you're done.
  BALLE BALLE!
  

Garlic Ginger Honey Chicken

This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

• Preheat over to 500*F/ 260*C
  
• Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
• Add salt and pepper. Mix.
  
• At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  
• Place chicken on baking tray.
  
• Drizzle 1 tbsp of oil on top
• After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
• Cook for a further 10 minutes or until chicken is golden and white on the inside..
• BALLE BALLE! It's done. Great served with rice, salad or potatoes.
  

Baked Chicken Kiev

Serves 2

What we need:

2 boneless skinned chicken breasts
1/2 cup softened butter
3 grated fresh garlic cloves
1 tsp parsley
1tsp salt
1tsp pepper
2 cups plain flour, seasoned with salt and pepper
2 eggs, beaten
2 cups of bread crumbs (I just put 4 pieces of bread in the food processor)

How we do:

• Preheat oven to 400*f (200*c)
• Slice each chicken breast horizontally forming a pocket.
• Mix together the butter, parsley, salt and pepper.
• Spoon the butter mixture into pocket of each chicken breast.
• Dust with the seasoned flour, then place in the egg and finally cover with bread crumbs.
• Place a baking sheet on a baking tray.
• Place both chicken breasts on the baking tray and bake for 25-30 minutes until golden brown and the chicken is cooked all the way through.
• BALLE BALLE!! Delicious Chicken Kievs are ready!
  

Gobi Aloo (Cauliflower & Potato)

Gobi Aloo is one of my favorite foods to eat and make. To eat, because it tastes so good and to make because it's nice and easy! Have a looky for yourselves:

Serves 3-4

What we need:

2 tbsp olive oil
1 tbsp butter
1 whole cauliflower
4 potatoes
2 tsp cumin seeds (jeera)
1 tsp mustard seeds
1 tbsp of grated fresh ginger
2 cloves of grated fresh garlic
2 tsp aesofetida powder
2 tsp salt
1 tsp garam masala
1 tsp coriander powder
1/2 tsp paprika
1/2 can diced tomatoes
1/2 cup of water
Handful of fresh coriander

How we do:

• Wash the cauliflower and cut into medium size pieces.
  
• Wash and peel the potatoes. Cut in half and then slice length ways.
  
• In a large non stick pan, heat the oil and butter.
• Add the cumin and mustard seeds.
• When they begin to sizzle, add the garlic and ginger.
• When they have turned a slight golden color, add the potatoes and cauliflower.
• Add all of the spices, tomatoes and water. Mix well.
• Cover on medium heat for 8-10 minutes, stirring every 2-3 minutes.
• When the potatoes and cauliflower are soft, sprinkle fresh coriander and serve with naan or chapatis (keep posted for upcoming chapati recipe) .
  
• BALLE BALLE! Gobi Aloo is done!
  

Tandoori Chicken

Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend's potluck yesterday and it worked out! It's surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

• In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
• Mix to form a paste type consistency
• Add the chicken and marinade thoroughly
• Cover and refrigerate for at least 4 hours (overnight is preferable)
• After 4 hours, remove from fridge and preheat oven to 500F/350C
• Place chicken on baking paper lined baking tray
  
• To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  
• Bake in oven for 15 minutes
• After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
• Remove. Garnish as desired.
  
• BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!
  

Moong Dahl and Jeera Rice

Dahl:
Half cup of Yellow Dahl/Half Cup Red Dahl
1/2 tbsp butter 1tbsp Olive oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 Whole diced Onion
2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger
1/2 can of diced plum tomatoes/1 diced fresh tomato
1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)
1/2 tsp Corriander Powder
1/2 tsp Chilly/Paprika Powder
Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds
1 tbsp of olive oil
Salt to taste

To make the Dahl:

• Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  
• For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
• Add the fresh coriander.
  
• VOILA! It's done!
  

Now time for the Jeera Rice:

• Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
• Once they begin to sizzle, add 2 cups of water on high heat.
  
• Once the water comes to boil add the rice.
• When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
• VOILA! Fragant Tasty Jeera Rice is Done!