Dahi-e-Khumb

Dahi means Yogurt. Khumb means mushrooms. This is an entree made with mushrooms in a yogurt-based gravy. It's low/zero fat and requires no oil for cooking.

Ingredients:

16oz Mushrooms (the regular kind)
1 tbsp garlic paste
1 tbsp rice flour
2 cups fat-free yogurt
a pinch of turmeric
1 tsp garam masala
salt to taste
water
non-stick cooking spray (PAM or others)
10 green chilli peppers cut into fine pieces
spring onion greens for garnishing

Method:

Cut up the mushrooms into small pieces (slices if you will), and start frying them in a pan using non-stick cooking spray (PAM or other similar). (Note: The mushrooms need to be dry.) The mushrooms will start drainin moisture and will eventually start turning brown. As that happens, add the garlic paste and fry a few more mins. Then add the rice flour and continue frying.
Add yogurt and turmeric, mix it up well and continue stirring until yogurt cooks well. Then add 1-2 cups of water and garam masala, and salt to taste. Make sure all ingredients have mixed well and cook until done. Garnish with spring onion greens, if desired.
(Note: for variation, feel free to add tofu or paneer to the dish in accompaniment to the mushrooms. Also can add deghi mirch powder to give it a reddish/orange color.)
Serves 4-6 people.

Teekha Kaala Chicken Masala

Teekha = Spicy, Kaala = Black. This is a dryish chicken gravy made mostly from a paste of sauteed onions; that's how it gets its blackish color. The spice comes from plenty of red chilli (cayenne) peppers and peppercorn seeds.

Ingredients:

Roughly 3 lbs whole chicken, cut in pieces, skin removed
4 red onions, medium sized
1 tablespoon grated coconut
5 coriander seeds
1 teaspoon fennel seeds
1 white onion large
40-50 peppercorn seeds
5 cloves
5 cinnamon pieces (abt 1/2 inch wide
ground cardamom (abt 5-10 cardamom pods
10-15 medium red chilli peppers
2 cups yogurt
Deghi Mirch powder (MDH or some other)
Oil (vegetable or canola)
Garlic paste (of 4-5 garlic cloves, or about 1 1/2 tsp of paste)
Ginger paste (abt 1/2 tsp of paste)
1 tablespoon tamarind paste
Cilantro for garnishing

Method:

Clean the chicken and coat it with salt, deghi mirch (use judgement) and yogurt. Set aside. Cut the red onion into large pieces. In a pan, take 4-5 tablespoons of oil and add the red onions, coconut, coriander seeds, fennel seeds, red pepper, cloves, pepper seeds, cinnamon and cardamom as the oil starts sputtering. Fry everything well till onions are brownish in color. Grind everything in a grinder with tamarind paste, and water as required until a fine paste is obtained. N
ext, cut the white onion very fine. Again, take 9-10 tablespoons of oils in the same pan and fry the white onion until transluscent. Then, add ginger and garlic paste and fry a couple more minutes. Then, add the chicken and fry until chicken is partially cooked. Add the onion/coconut paste and cook on medium-to-low heat. Add water if mixture gets dry. Finally, add salt for taste. Add food coloring if desired. Add cut cilantro for garnishing as needed.
Serves 6-8 people