FATEMA'S FAVOURITE RECIPES

  1 chicken   First marinade Kashmiri chilli powder 1tbsp Lemon juice 1 tbsp Salt per taste   Second marinade Yoghurt 200 gms Kashmiri red chilli powder 1 tbsp Salt per taste AL masala 2 tbsp Lemon juice 2 tbsp Garam masala powder ½ tsp Oil 2 tbsp Butter for basting Chaat masala ½ tsp   Apply first marinade for half an hour Remove whey of yoghurt by hanging in muslin cloth for 15 to 20 mins. Mix it with rest of ingredients. Apply to chicken pieces and refrigerate for 3-4 hours Bake in oven. When done, baste in butter and finish in frying pan. Sprinkle with chaat masala.

 1 chicken, boiled in AL masala (not overcooked) 8 kashmiri chillis (whole) 3 tbsp dhana 1 ½ tbsp jeeru 100 gms cashew nuts Put very little oil in a pan and roast everything except the chicken. Grind into a paste, adding a little water and 10 cloves of garlic. Take a generous amount of butter, add curry leaves and then add this masala. Roast till butter separates.  Add chicken stock, coconut milk powder and ketchup. Add chicken and cook till tari forms.

 Chicken - boiled and shredded 1 large onion - cut fine 1 large capsicum - cut fine 2 -3 tbsp flour ketchup chilli powder, garam masala powder milk butter Heat butter and add onions and capsicum. Saute till soft. Add flour and stir. Add a little milk and chicken stock, stirring constantly. Then add chilli powder, ketchup and garam masala powder. Then add shredded chicken. Pastry: 6-7 slices of bread - edges removed 2 eggs 4 cubes cheese milk chilli powder, salt In milk, add eggs and beat it. Add remaining ingredients.  Grease a baking dish and add the egg-bread mixture. On it, put a little butter. Cook till knife comes out clean.  Top it with the chicken mixture. Sprinkle grated cheese and cheeselings. Pop back in over till cheese melts.

 Marinate chicken in AL masala and red chilli powder. Add 1 cup cream, 1 cup dahi and 1 cup ketchup. Cook till chicken is tender. The take oil and do waghar of rai, kari patta and whole re chillis. Garnish with kothmir. (Better with malai)

 Marinate boneless chicken in AL masala. In a non-stick pan, add 50 gms butter. add to it 10 to 12 pods of minced garlic and 1 or 2 chopped chillis. Add marinated chicken and stirfry on high.  The add 200 ml cream. Cover and cook on low heat till tender.  Add lots of chopped coriander

 2 cups tinned or boiled corn 3 large onions, finely chopped 1 large tomato - chopped kothmir finely chopped ½ cup beaten curd 1 cup sev 1 tsp adulasan masala Juice of ½ lemon 1 tbsp oil pinch of rai ½ tsp chilli powder Sweet date chutney (as required) In a kadhai, heat oil and add rai. Fry 2 onions until soft. saute adulasan masala and chilli powder. Add corn and lime juice. Cover and cook till tender. Serve garnished with sev, curd, onion, tomato, kothmir and chutney.

 Take sweet corn, boiled potates and finely chopped onions. Do waghar of rai, kari patta, lasan and green chilli. Mix and top with sev and kothmir.

 1.5 cup Kalamata or Gaeta olives (pitted) 3 tbsp capers (drained) 2 garlic cloves (finely minced) 1/4 cup minched fresh parsley 1/2 tsp salt freshly ground pepper 1/4 cup extra virgin olive oil In a food processor, combine everything except the oil. Slowly add oil and pulse into coarse paste, retaining bits of olive and capers for texture. Adjust seasoning.

 4 apples Rose sherbet or rooh afza Lemon juice mint leaves sugar Peel the apples and cut. Add 4 large tbsp of rose sherbet, lemon juice per taste and sugar (if needed) and blend in mixie. Add water. Strain and top with mint leaves.

 Boneless mutton pieces (500 gms) MARINADE 1 can nestle cream 2 tbsp yoghurt ginger garlic paste soy sauce salt chopped rounds of onion, tomato and capsicum 1. Marinate the meat overnight in the refrigerator 2. Preheat oven, bring the meat to room temp and pack in a foil parcel with veggies. 3. Bake on medium heat till done. 4. (Optional but yum) Saute in butter and spring onions and add a bit of ketchup.

  Course Main Dish   Prep Time 20   minutes   Cook Time 15   minutes   Total Time 35   minutes   Servings 4   servings Ingredients Chicken 2   large chicken breasts 3   tablespoons   flour 1   tsp EACH   salt, garlic powder, onion powder 1/2   tsp EACH   paprika pepper 2   tablespoons   unsalted butter 2   tablespoon   olive oil Sauce & Potatoes 1   pound   Dutch baby potatoes   halved (quartered if large) 1   tablespoon   unsalted butter 1   tablespoon   oil from sun-dried tomatoes 1/2   cup   sun-dried tomatoes   rinsed, drained, chopped 1   shallot   minced 4   garlic cloves   minced 1/4   teaspoon   red pepper flakes 1 1/2   cups   chicken broth 1   tablespoon   cornstarch 1   cup   heavy cream   or evaporated milk + 1 tsp cornstarch 1   tsp EACH   dried par...

 200 gms paneer 2 spring onions with stalks cut diagonally 75 gms mushrooms, halved 2 baby corns sliced 1 capsicum - small slices or pieces 2 tomatoes - finely chopped 3 tbsp butter Few drops Tabasco sauce 2 tbsp Worchestershire sauce salt to taste 1/4 tsp pepper  1/4 tsp red chilli powder Cut whites of spring onions finely. Heat butter in a non stick kadai. Add spring onion whites. saute for 1 minute until transparent. Add tomatoes and cook for 3-4 minutes until pulpy. Add baby corn and mushrooms. Sprinkle some salt and pepper. Saute for 1-2 mins. Cover and cook on low flame for 3-4 mins until mushrooms get cooked. Add capsicum nd saute till slightly soft. Add spring onion greens. Add paneer cubes. Sprinkle the sauces and chilli powder and adjust seasoning. Stirfry for a few seconds and serve immediately.

 8 cups cabbage (very finely chopped to the size of rice kernels) 1 medium carrot - shredded 1/3 cup granulated sugar ½ tsp salt 1/8 tsp pepper ¼ cup milk ½ cup mayo ¼ cup buttermilk 1 ½ tbsp white vinegar 2 ½ tbsp lemon juice Combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon and beat until smooth.  Add cabbage and carrot and mix well. Cover and refrigerate for atleast 2 hours before serving.