Apple peach cobbler

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)

Directions

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. 

Bake at 375 for 40-45 mins or until golden brown 

Nowal’s notes: I ended up using 2 peaches and 1 apple along with half an orange worth of juice. Eyeballed the rest. About half of the amount of everything as above and baked in a Pyrex large rectangular dish for about 38 mins total. Perfection.

Edit 3/26/19: use Nowal’s note except instead of using 1 cup of sugar divided, do 1/2 cup of sugar divided! 

Beef biryani

Ingredients

Beef 1.5 kg
Polau chaal (3 cups = 2 cups kalo jeera, 1 cup jasmine)
2 large onions, thinly sliced
Beresta
Raisins, aloo bokhara
2.5 tbsp ginger
2 tbsp garlic
jayatri/joyfol/boro elaach - all 1.5tbsp
little biryani mix (bombay biryani)
1.5tsp cumin powder
1 tsp chili powder
**bay leaf (5-6 big ones), boro and choto elaach, 3 cinnamon sticks
1/2 cup plain yogurt

Mix:
small bowl of milk mixed with kewra/rose/food coloring/ghee/saffron if available.

1. Wash meat, marinade with powders above (maa does not do the joyotri/joyfol, she just does the bombay biryani mix along with additional as above) along with yogurt and ginger/garlic pastes overnight. Remember to wash and then soak rice for at least a few hours

2. fry onion (or beresta in ghee) and add the dry spices **

3. Add beef, cook for a long time on low/medium heat and then once cooked, keep it simmering.

4. Different pot, boil water in the ratio of 1:1.5 with salt/ghee and few drops of kewra and rose water along with remainder of **. Do not drain.

5. When 70-80% done, still some watery and rice is hard, start layering. Key is to do this step fast so the steam doesn't blow off. Prepare your bench with the initial beef layering, the foil covers cut to size, the mix as described above. .

6. Beef --> rice --> beef -->rice etc. top with beresta over the layers, as desired, especially over the top layer. dollop with "Mix"


Cover and keep in oven @ 350 (if watery and rice less done) or 250-300 (if rice harder and cooked more) for 0.5 hours. Do not open foil, keep it covered and at 170F for warming.

Doi

Each can evaporated milk with 1/3 cup sugar and 1.5 cups of stirred yogurt. Thick consistency. 170F for 3-4 hrs on higher level. Good whisk for some bubbles.

Tandoori bbq

3 chickens

1 tbsp ginger paste

Maa's barbecue chicken tandoori recipe

3 chickens, cut and prepared with deep slices in every piece 

In a clean bowl mix the following ingredients:

1 tbsp onion paste

1 tablespoon garlic paste 

2 teaspoon chili powder

1 teaspoon big cardamom 

4.5 tsp salt (1.5 per chicken)

Two packets of Shaan tandoori mix

1/2 carton yogurt (375 mg)

2 tablespoon mustard oil

3 tablespoons of ghee

Three quarters lime

Food coloring as per desire 

Taste to ensure salt is enough 

Vegetable pot pie

https://www.allrecipes.com/recipe/16765/veggie-pot-pie/

 

Veggie Pot Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:PATTECAKE

"A mouthwatering-good vegetable pot pie."

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups cauliflower florets/broccoli

 

• 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth (I used 1 chicken bouillon). Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes (honestly, I just let this cook and tenderized everything). Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes (very little water needed, had done cream of mushroom in the earlier step)
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges (egg wash on the bottom layer and kept it for a few minutes in the oven while being preheated which hardened it up a bit, was not soggy at the end)
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Basil chicken curry

https://www.simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/amp/

Basil pesto

https://www.simplyrecipes.com/recipes/fresh_basil_pesto/

I substituted a combo of peanuts and breadcrumbs instead of pinenuts

Spinach banana muffin

 kid and adult favorite!

Ingredients

• 2 cups white whole wheat flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 3/4 teaspoon salt 
• 2 eggs 
• scant 1/2 cup granulated sugar 
• 1/4 cup olive or canola oil 
• 1/2 cup plain yogurt (or Greek yogurt) 
• zest of one lemon 
• 1 teaspoon vanilla 
• 2 medium ripe bananas 
• 2 cups packed baby spinach leaves 

Instructions

1. Preheat oven to 350.
2. In a large bowl, combine the flour, baking powder, baking soda and salt.
3. In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
4. Mash the banana and add to wet mixture.
5. Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
6. Add the wet mixture to the dry and stir until just combined. Don’t over mix.
7. Spray a large mini muffin tin with cooking spray.
8. Spoon the batter into each cup, filling them all the way to the top.
9. Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean (for muffins, bake for 25-28 mins)
10. Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!

https://www.familyfoodonthetable.com/spinach-banana-mini-muffins/