Ladyfinger as a starter

Ladyfinger (also known as bhindi or plant okra ) as a starter sounds interesting, but it tastes amazingly delicious goes very well as a starter or as a side dish. Me and my friends just can't stop munching it.

The simplest recipe ever, cut the lady finger in to a fine diamond shape slices. Deep fry them in an oil. Put the fried bhindi into the kitchen paper to remove the extra oil. Sprinkle salt, chat masala and enjoy the crispy bhindi.....mouth watering....

Flammed Dessert

Sounds different, but was very tasty

Tried at the Japanese restaurant

reminds me of Alaska .. but nevermind overall was pretty good...

so i must say worth trying....



Garlic Bread

very easy and quick.. goes very well with soup, pasta or even just like that...

I usually bring a fresh baked long bread from the bakery shop, sliced in to pieces. On each piece after speading some garlic butter, put some colorful bell peppers and then some shredded cheese, black pepper and oregano on top... grill it for 30-40 sec and thats it .. fresh garlic bread is ready in few mins at home...

Cooksister

Recently i have been to capetown, and a dessert served with evening coffee was cook sister or 'koek sisters'. In my terms its the south African syrup-coated doughnut in a shape of braided hair.. in taste it was..... sweet... very very sweet...

Chicken Drumsticks

Before the recipe, just have a look on the pics... now this is what i called as a food photography.... done by one of a well known photographer friend free of charge for me and for me only.... I cooked these chicken lollipops after more than 5 years ... it went out well..rather very well as per my non veggie friends..

 

Recipe:
Wash the chicken drumsticks and remove the fat if there is any.
And the trick to enjoy this chicken tandoori pieces more juicy and tender is to marinate it twice.
Pre-marination steps are:
Make the cuts wherever there is a flesh...a big cut of around 1 to 1.5 inch. On each drumstick i usually make 3 to 4 times these cuts. After the cuts, in a bowl take red chili powder, salt and lemon. mix it well and marinate this mixture into the cuts been made.
Marination Steps
For proper marination, take a bowl of thick curd, add grated ginger, lots of grated garlic, coriander powder, red chili powder, black pepper powder, red color (its optional) and in the end a spoon of oil. A spoon of oil helps this mixture to stick nicely on the leg pieces we have. Marinate the leg pieces very nicely into this mixture. And keep it aside for around minimum 2 hours.
Grill these chicken drumsticks or barbecue them in a nice summer day.

Once done, i actually sizzle them again with some onions, chat masala and with few drops of lemon...

Everyone enjoyed eating the drumsticks and  i literally enjoyed my cooking and especially these pics which i just keep on looking again and again... ...

Dal Makhani

Dal Makhani, i still call it as kali dal and my bhaiya say 'Maa ki Dal'. Well thats how this dal is been addressed in north india and mostly ordered in the restaurants. All time hit for the cuisine for any celebrations. Can be very high caloric though with lots of butter and cream.

Ingredients

For one small cup black whole urad add quarter cup of red kidney beans (rajma)
2 finely chopped big red onions
4-5 finely chopped tomatoes or make a puree
2 tbsp of finely chopped Garlic
1 tbsp of finely chopped ginger
1-2 bay leaves
3-4 spoons of fresh cooking cream
2 big spoons of butter or ghee or add as per your taste
1-2 tbsp of oil
chopped green chillies
Indian spices (coriander powder, garam masala, red chili powder, Please note NO turmeric powder)

Extra boil the black urad dal and rajma in the pressure cooker. Once done, take few spoons of dal and mash it well with the masher as a smooth paste it will give a creamy touch to dal makhani.
In parallel, in a pan add oil to saute the bay leaves, ginger, garlic, green chili, onion, tomatoes. Once done add coriander powder, garam masala, red chili powder and salt to taste. mix it well with the boiled dal and add the creamy paste of the dal prepared above. Add butter on top. Enjoy it with lacha parantha or naan.

While serving, i usually sizzle it with red chillies saute in butter and decorate it with cream on top. It really looks amazing.

Dum Aloo

A delicious one, I started liking it because one of my friend used to prepare this recipe
so patiently with all her efforts to have it perfect.
I modified a bit in this recipe as per my own taste and experiments....tried few times for my different guests ... Every one appreciates every time ...so it seems its really coming out well... So here you go for the recipe...

Ingredients
1/2 kg Small round potatoes
2 Finely chopped big Red Onions
5-6 Red Tomatoes (puree)
1-2 Bay Leaves
1 tbsp cumin seeds
1 tbsp grated fresh ginger
1 tbsp grated garlic
Oil to fry
salt to taste
green chillies as per your liking
coriander leaves to garnish
Indian spices: Garam masala, haldi, coriander powder, black pepper

First boil the potatoes and peel them off. Now take oil in a pan to shallow fry these boiled potatoes... once done take them out. Use fork to do the holes in the potatoes .. sprinkle salt, little bit of chat masala (if you have) on these potatoes and keep them aside.

For a gravy, add oil in a pan... add bay leaves, cumin seeds, chopped green chillies, ginger, garlic .. and then add chopped onions once turned to little brown add tomato puree made from fresh tomatoes ... let it be cooked for sometime .. then add our Indian spices .. a spoon of garam masala, 1/2 a spoon of haldi, 1 spoon coriander powder, pinch of black pepper and salt to taste... add a very little water and let it be cooked for sometime... finally add the prepared potatoes ... mix them gently and garnish with coriander ...Enjoy it with garma garam roti's .....