KANDHEY KI SUBZEE
( Imagine a curry prepared with onions. It's simply delicious!)

Ingredients: For the onions:
24 small size onions
oil for deep frying
For the gravy:
6 tbs (90 ml) oil
1 tsp (5 g) cumin seeds
2 (100 g) onions, chopped
2 tsp (10 g) garlic paste
2 tsp (10 g) ginger paste
1 cup (240 ml) curd
1 tbs (15 g) coriander powder
1 tsp (5 g) turmeric powder
1 tsp (5 g) chilli powder
150 g tomatoes, chopped fine
a generous pinch of amchur powder
a generous pinch of bay leaves powder
a pinch of black pepper powder
a pinch of black cardamom powder
a pinch of cumin powder
salt to taste
For the filling:
1 1/2 tsp (7 ml) thin tamarind pulp
1 tsp (5 g) amchur powder
3/4 tsp (4 g) coriander powder
1/2 tsp (2 g) cumin powder
1/2 tsp (2 g) chilli powder
1/2 tsp (2 g) turmeric powder
a generous pinch of black salt
For the garnish:

2 green chillies, slit lengthways
5 g coriander leaves, chopped

Peel and make criss-cross incisions on top of the onions for the filling Mix all the ingredients for the filling and put equal quantities of the filling between the incisions of the onions and reserve for 30 minutes. Heat a little oil in a frying pan and add the stuffed onions and shallow fry over medium heat until lightly coloured. Keep aside. To prepare the gravy: Put the curd in a bowl, add coriander powder, turmeric powder and chilli powder and whisk till well mixed. Heat oil in a pan and add cumin seeds. When they begin to crackle, add the chopped onions. Saute until brown. Add the garlic paste and ginger paste and stir-fry until the onions are golden brown. Remove the pan from heat, stir in the curd mixture, return the pan to heat and stir-fry over medium heat until the oil floats on top. Add tomatoes and stir-fry until oil floats on top again. Add the stuffed fried onions and stir for three minutes. Add about 1 1/2 cups water. Bring to a boil and lower the heat. Cover and simmer stirring occasionally, until the gravy is reduced by half. Sprinkle the remaining ingredients. Remove to a serving bowl, garnish with green chillies and coriander leaves.

SAFED MAAS
1 kg lamb boneless
200 gm yoghurt
150 gm oil
5 gm white pepper powder
2 tbsp ginger juliennes
1/4 cup almonds
30 gm coconut
3/5 tsp white cardamom powder
1/4 cup cream
Juice from one lemon
2 tsp rose water
4 green chillies, chopped
Clean and cut the lamb into 3 cm cubes. Put in a pan, add salt and water (approx. 1.5 litres) and boil for 5 minutes. Drain and wash the meat. Whisk the yoghurt in a bowl, add white pepper and mix well. Blanch almonds, cool and remove the skin. Remove the brown skin of the coconut, cut up roughly and grind the almonds and coconut into a fine paste. Heat the oil in a pan, added the blanched meat, the spiced yoghurt, ginger, salt and water (approx. 800 ml), cover and simmer, stirring occasionally. When the lamb is tender and the liquid has almost evaporated add the almond and coconut paste and stir for 2 minutes. Sprinkle cardamom powder and stir. Add cream, lemon juice, rose water and stir. Cover the pan with a lid, put water on it and cook on dum for about 15 minutes.

Batis

INGREDIENTS FOR MAKING DOUGH
Wheat flour 500 gm
Ghee 300 gm
Salt 1 tsp.
INGREDIENTS FOR MAKING STUFFING
Potato (boiled)250 gm
Roasted jeera ½ tsp.
Green chilly and ginger( paste) 1 tsp.
Kala namak ½ tsp.
Dalchini 1"
Salt ½ tsp.
Javitri 1"
Garam masala ½ tsp.
Cardamom (big)1
Dhaniya ½ tsp.
Tejpatta 1"
Red chilly powder ½ tsp.
Jeera ½ tsp.
Coriander (finely chopped)
For flavour
Oil 2 tbsp.
Kaju and Kishmish 10-15 each
METHOD FOR MAKING STUFFING
Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down. METHOD FOR MAKING DOUGH Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with Dal and Potato Bharta. Makes: 15-16 Baatis

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