Ras Gullay Recipe

Ingredients

1 liter of fresh milk
OR 2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1 tbs. vinegar or lemon juice
2 tbs. rice flour
2-3 drops of Kewra essence
chopped pistachio (Pistay) for garnish (optional)

Instructions

Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word). Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd. Spread the curd out on a clean, flat surface and add the rice flour to it.
Knead it as much as you can, the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kewra essence and garnish with chopped pista.
Cool before serving

Serving: 8 to 10

Pakora Curry Khardi

500 gm yoghurt
3 cups of gram flour (baisan)
2 onions
1 tea spoon cumin seed
1 tea spoon raiClick to find more about rai seed ( fenugreekClick to find more about fenugreek seed )
1 tea spoon mehti seed ( mustard seedClick to find more about mustard seed )
1 tea spoon heeng powder
SaltClick to find more about Salt to taste
2 tea spoon red chilli powder
2 tea spoon turmericClick to find more about turmeric powder
4 to 5 curry leavesClick to find more about curry leaves
2 tea spoon coriander powder and half bunch of coriander

Preparations of baisan dumplings:

Take 2 cups of baisan in a large bowl.
Add saltClick to find more about salt, 1 tea spoon of chilli powder, chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onionClick to find more about onion.
Put at least 2 cups of water to make a smooth paste.
Keep it on a side for about half an hour.
Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon.
Fry dumpling until golden brown.

Preparations:

Preparations of yoghurt sauce:

Put one cup of gram flour, saltClick to find more about salt, heeng powder, red chilli powder, coriander powder and turmericClick to find more about turmeric powder into the yoghurt.
Mix them with the beater.
Make sure they are no lumps. (to avoid the lumps blend them with the Elec. blender)
Take one cup of oil in a large sauce pan and heated it.
Then add all the seed stuffs into the oil.
After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30 minutes.
Later put the baisan dumplings in this mixture and cover it.
Cook it for another 10 minutes.
Finally, take chopped onionClick to find more about onion and curry leavesClick to find more about curry leaves and fry them with 1 table spoon oil for one minute.
Then temperClick to find more about temper them on yoghurt mixture.
Serve it hot. With steam rice or cornClick to find more about corn bread.

Missi Roti

2 cups Whole Wheat Flour (atta)
2 cups Gram Flour (Beasn)
1 tsp Cumin Seeds (jeera)
2 tbsp Dry fenugreek leaves (kasoori methi)
Red chili powder to taste
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead


How To Make Missi Roti:

* Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
* Make powder of fenugreek leaves and mix it to the flour.
* Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
* Knead well again the dough and make balls.
* Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
* Note: It can also be cooked in an oven or tandoor.

Chicken Jalfraizi Recipe

Chicken Jalfraizi Recipe



Ingredients
1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil
Instructions

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Chicken-Yogurt Recipe

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons

Penne With Shrimp Or Kielbasa

Ingredients

3 cups broccoli florets
1/2 cup quality, extra virgin olive oil
1 red bell pepper, diced
1 medium sweet onion, finely diced
1-2 T dried oregano
1/4 cup red wine
2-3 cloves garlic, sliced
1/2 cup oil-packed sun-dried tomatoes, chopped
1 tin whole flat anchovies, chopped
1 lb. med or large shrimp or cooked kielbasa sausage (cubed into small pieces)
1 lb pasta shapes, such as penne, rigatoni or med. shells, cooked al dente
2 T quality, aged balsamic vinegar
2 to 3 T red wine vinegar
10-15 fresh basil leaves, minced
1-2 sprigs fresh rosemary, needles striped from stem
Freshly ground pepper

Preparation:

Cut broccoli into florets and blanch in boiling water for 4 or 5 minutes. Drain and plunge into ice water to stop the cooking. Transfer to large bowl, combining with pasta.

Heat 1/4 cup of the olive oil in large skillet over med. heat.

Add onions and saute until they release their juices, 5-6 minutes.

Add garlic, tomatoes, anchovies and balsamic vinegar and stir for 3 or 4 minutes.

Add shrimp, or sausage, and cook until pink (if shrimp).

Transfer to bowl and combine with broccoli and pasta.

Combine remaining oil, red wine vinegar, rosemary, basil, salt and pepper in a small bowl

Combine with pasta. Yields 6 to 8 servings.

Oil and vinegar amounts can be adjusted to taste. Salt and pepper to taste. (Should be fairly salty already from anchovies).

Penne with shrimp/kielbasa just might be one of the best, and one of the simplest, pastas you've ever tasted.

I would try a sangiovese or Borolo with this one. Join our favorite wine club, American Cellars and every month you will get to try some highly rated wines that are not easily found at your local store. (You have to live in a state where wine shipments to private citizens are allowed.) Thank goodness, Colorado is one!

Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave