Re: Ladies, did you learn to cook from your MIL
Chat Masala:
equal parts of zeera, dry red chillies, whole coriander seeds. Dry roast them until you smell them. Coarsely grind in a spice/coffee grinder. We use this for karahis, over chaats, in sabzis, etc.
Omelette:
Fry 1 medium onion, kutti mirchain (that you have hand crushed) until caremelized...like dark brownish. Beat a couple of eggs, add salt to taste. Pour over the onions and cook on low until cooked on both sides. We usually eat this with paratha.
Kulfi:
1 can condensed milk sweetened
1 can evaporated milk
1 container heavy whipping cream (smaller container)
mixed pista, badam, coarsely ground
kewra essence, a few drops
2 slices of white bread, sides cut
Crush bread in food processor. Add all ingredients in a large mixing bowl and whisk until well mixed. Now freeze. Before serving, boil some falooda noodles, drain and keep over ice. Remove kulfi, pour falooda and sprinkle some nuts.
Bhuna huwa qeema:
11/2 qeema
1 large onion sliced
whole garam masalas...peppercorns, cloves, bay leaf, cinnamon stick, elaichi etc...
2-3 tomatoes chopped
dhaniya, hari mirch
salt and red chillie powder
garlic and ginger chopped
Fry onions until pinkish, add qeema and garam masala. Bhuno a few minutes then add garlic ginger, salt and chilli powder. Bhuno until color has changed and any water has evaporated. Add tomatoes and cover and cook until done. Add dhaniya mirch. Done.