The Day

I was active with all sort of pregnancy side effects, I had nausea, feeling lonely, missing something which I am not sure about BUT Mr.husband took care of all my needs. We watched movies, long drives, ice creams, tasty spice food and obviously pani poori was on top list.

All 9 months we waited for this day with lots of excitement, bags were packed a month back, name was decided and each day we discussed and browsed how our baby would look now.

It was 13th November, I got admitted to hospital with no pain. First dose did not react and second dose was of no use I had no pain. I was laughing why no pain??Kuch toh ehsaas ho but may be my little decided something else. Finally third dose broke my water but again no pain and that calls to make decision as Doctor said they cannot wait for long time now.

Doctor asked to make a decision to wait or c-sec and in 10mins we decided it's c-sec because we could no longer wait to see my little one..
At 12:14pm I heard the cry, I was in tears, finally the wait is over. I shouted to ask my doctor girl or boy? She said its a girl and she is tied with cord might be she was doing bungy jumping inside (we laughed).

She was Alishba, I wanted to hold her, hug her, kiss her but I had to wait again... In 5mins nurse bought her to me she was adorable... When she looked at me I was melted and forgot all my pain, I was in tears again... Do you want to kiss? nurse asked, I said yes off-course, I kissed and she stared at me.. I promised to her to take care of her forever.

That moment I realized how a mother can smile and forget all the pain just with a small gesture.

Alishba my Bebo you made me realize one can always smile and love unconditionally even in extreme pain.

Amratsari Chicken Makhni

Ingredients

    For marination:

    500 gm chicken

    2 tsp ginger paste and 2 tsp garlic paste

    3 tsp sour curd or ( 1 Tbsp lemon juice and 2 tsp vinegar)

    1 tsp coriander powder

    1 tsp cumin powder

    1/2 onion, chopped

    1 1/2 tsp red chilli powder

    Salt to taste


For the gravy:

4 to 5 tomato puree

1 1/2 Tbsp butter

1 tsp red chilli powder

1 tsp ginger - chopped

1 green chilli - chopped

2 1/2 Tbsp fresh cream or half cup Milk

1 tsp coriander powder

1 tsp cumin powder

Salt to taste

coriander leaves



Method

Mix all the ingredients for marination to make a paste, put chicken pieces and let it marinate for 2 hours.

Heat 1 1/2  tbsp of butter in a heavy bottom pan and add the marinated chicken to it. Cook till the chicken is tender and make sure gravy is all observed...

In a other pan, heat 1 1/2 tbsp butter and 1 chopped green chilli, add red chilli powder, coriander powder, cumin powder, ginger and salt .

after 1 min Add tomato puree and cook on medium flame till the puree thickens. later add fresh cream or milk cook for 10 mins...

Add the puree to the tender chicken. Let it simmer for 10 to 15 more minutes.

Garnish  coriander leaves.

Hyderabadi Dahi Bhindi Masala

Hyderabadi Dahi Bhindi Masala: Sumaya

Hyderabadi Dahi Bhindi Masala (Fried Okra in creamy Cashew-Coconut-Yogurt gravy)

Prep Time: 15 mins
Cooking Time: 15 mins
Serves: 3-4
Recipe Source: Chatkhor

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Ingredients:

1. 3-4 cups Bhindi/Okra, washed, dried and cut into 1 cm pieces
2. 1 large Onion, finely chopped
3. 2 large Tomatoes, finely chopped
4. 1 tsp Ginger-Garlic Paste
5. 1 tbsp Tomato Paste (Optional)
6. 1 tsp Sugar (Optional, to balance the sour taste of amchur and yogurt)
7. 1 cup Yogurt, beaten
8. 1 tbsp Grated Coconut, fresh/frozen
9. 6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
10. ½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
11. 1 tsp Garam Masala/Kitchen King Masala
12. ½ -1 tsp Red Chilli Powder (Adjust acc to taste)
13. ½ tsp Turmeric Powder
14. ½ -1 tsp Amchur/Dry Mango Powder
15. ½ tsp Coriander Powder
16. 1-2 tbsp Oil
17. Salt to taste

For Tadka/Tempering:

1. 1 tsp Mustard Seeds
2. ½ tsp Jeera/Cumin Seeds
3. 1 tsp Urad Dal/Split Black Lentils
4. 2-3 Dry Red Chillies, halved
5. A Pinch of Hing/Asafoetida
6. Few Curry Leaves
7. 1 tbsp Oil

Method:

Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. This step is optional.
Heat 1-2 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried okras to a plate lined with kitchen/paper towel and keep them aside till needed.
Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.
Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
Mix in fried okra and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes. Serve this delicious gravy of Hyderabadi Dahi Bhindi Masala with any roties or flavoured Basmati rice and enjoy.