Potato onion gratin

100 gm butter, melted
1 kg new potatoes, thinly sliced
3-4 onions, sliced in thin rings
10-12 large garlic pods
2 cubes cheese, grated
100 ml fresh cream
1 tsp crushed black pepper
2 bay leaves

Preheat the oven. Grease an oven proof dish. Line the bottom with sliced potatoes, top it with a few onion rings, brush with butter and lay a few garlic pods. Repeat this process up to 3 layers. Pour in the fresh cream and top it with cheese, crushed pepper & bay leaves..bake the above for 50 mins on 180 degrees. 

Hearty Chicken stew

This dish can be had with garlic bread, herb rice or even the local brun pao.
 3- 4 tbsp olive oil
pinch of saffron, soaked
4-5 garlic pods, crushed
2-3 bay leaves
3-4 white onion, sliced
50 gm dried thyme
50 gm dried rosemary
salt &  crushed pepper to taste
1.2- 1.5 kg chicken pieces, cleaned and seasoned with salt pepper & olive oil.
100 gm bacon, chopped
200 ml white wine
100 ml fresh cream

Heat oil in a heavy bottom pan. Stir in the chicken and cook till brown and soft. Remove chicken and keep aside. In the same pan, fry the bacon with the onion, bay leaves & garlic till the onions are soft and translucent.
Add the balance seasoning with white wine. Add the chicken & simmer till it all blends in. Stir in the cream and serve.
Optional: garnish with parley & some nutmeg.

Capsicum Chat

I remember parents making this frequently when we were kids..it was novelty then..During my stay in Australia I added this dish in the Indian restaurant I managed..I recently had the chilly version of this at Mini Punjab.

3 medium green capsicums. De-seeded & sliced into thick strips.
100 gm besan (chick-pea flour)
salt, turmeric, ajwain, red chilly powder
pinch of cooking soda
oil to fry

Topping:
1 bowl beaten yogurt
Sweet tamarind chutney
spicy coriander chutney
Red  chilly powder, dry mango powder, cumin powder for seasoning
1 boiled potato, cubed
1 small bowl of boondi

Make thick batter with besan, salt, chilly, turmeric, ajwain, soda & water. Coat the capsicum strips & deep fry till golden brown. Soak the pakodas in tamarind chutney. Soak the boondi in water for 2 minutes, squeeze out the water. Mix the potato & boondi with a little chilly powder & dry mango powder.
set the capsicum pakodas on a flat serving dish. Sprinkle the potato boondi mix. Pour the yogurt,coriander chutney, season with cumin.

Aalu Took..Sindhi style

I'm back after hibernation...this is for my roomies & cousins living far away...very simple recipe..here it is.

1/2 kg old potatoes, skinned cut in large chunks. If they're medium potatoes..in 3 chunks. (will put up the pictures shortly)
Salt, red chilly powder, coriander powder, dry mango powder.
lots of oil to fry.

Fry the potatoes with salt in low heat till soft. drain & cool. Press the potatoes into a small disc and fry again till crispy & golden brown in color. Remove the potatoes in a serving plate. Sprinkle the powdered masalas and serve with either Sindhi curry & rice or Sai Bhaji (recipes coming shortly after the next trip home).

Cheers.