Top 08 Recipes To Impress Your Saas (Mother-In-Law)

First things first. Let me just state here that the famous saying “Shohar ke dil ka rasta uske pait se ho ke guzarta hai” (The path to a husband’s heart leads through his stomach) has probably been written by a mother-in-law desperate to see her daughter-in-law work hard in the kitchen, otherwise I think we all know men have different priorities rather than just eating good food. But yes, impressing the mother-in-law is also very important! so here are some recipes you might need to try out and impress your mother-in-law.

01. Besani (Gram Flour) Roti:

• Chop one onion, one tomato, one green chili, and coriander and set them aside.
• Mix three to four tbsp. besan (gram flour) and add salt and pepper to your taste. Add a little water and make a paste of thick consistency.
• Now add the chopped vegetables to the mixture. Your mixture is now ready.
• Flatten a roti and put it onto the warm Tawa (prefer a non-stick one). When one side is cooked, flip its side and add the mixture to the second side. Spread it out evenly and flip the roti very carefully.
• Let the besan cook and then add oil.
• Let the besan side of the roti turn golden or until it’s cooked and turn the flame off.
• Now serve with yogurt.

This recipe is best to impress your mother-in-law with a desi breakfast. Make tea and serve her breakfast in bed to win her heart directly.

02. Restaurant Style Tikka Handi:

• Chop chicken into small boneless pieces.
• Now add salt, red pepper, black pepper, garam masala, turmeric, coriander powder, chaat masala, and garlic powder to your taste as per the amount of chicken you are using.
• Next, add two tbsp. lemon juice and food color and mix well.
• Leave the chicken to marinate for thirty minutes.
• After the chicken has completed its marinating time, take a pan, add three tbsp. oil to it and then add the chicken. Let it change its color on medium flame.
• Now add three tbsp. yogurt, three ground onions, three ground tomatoes and one tbsp. ginger-garlic paste.
• Mix well and let it cook for 12-14 minutes until the oil separates.
• Add 3 tbsp. cream and let it cook for three minutes.
• Finally, add chopped coriander and serve with hot naan and salad.

03. Palak Gosht:

• Clean spinach and chop it finely.
• Now, boil it for 10 to 15 minutes.
• Strain excess water and finely grind the spinach.
• Now, take a pan and add 13 spoons of oil.
• Add 02 daar cheeni (cinnamon) and 02 bari ilaichi (black cardamom).
• Add the already boiled spinach.
• In another pan, add meat and 01 clove of garlic and 02 large onions, salt, pepper, and turmeric as per your taste.
• Add water and let it cook for 30 minutes until the oil separates.
• Add 7-8 spoons oil.
• Add tomatoes and stir the mixture regularly.
• Add milk 1-1.5 cups.
• Mix the spinach with the meat (optional: remove ilaichi and daar cheeni).
• Let it cook for 30 minutes on low flame or until you think it’s ready to serve.

04. Chicken Pulao:

Yakhni:

• Add chicken in 4-5 cups water.
• Add salt 1 tbs, red pepper as per taste, sookha dhaniya 2 tbs (dry coriander), saunf 1 tbs (fennel seeds), Moti ilaichi, black pepper and bay leaf.
• Add 2 long cinnamon sticks and 2 ilaichi (cardamom)
• Add 4-5 cloves of garlic and 2 large pieces of onion.
• Boil for 7-8 minutes

Rice:

• Chop 2-3 medium-sized onions.
• Add to oil and caramelize the onions.
• Add onions and ginger extracted from the yakhni
• Take the chicken out from yakhni and cook well
• Then add red pepper 1 tbs and black pepper 0.5 tbsp. or as per taste.
• Measure the yakhni and add according to rice.
• When the yakhni starts boiling, add rice.
• When the water evaporates, cover the rice, cook on a very low flame (put on damm) for 4-5 minutes, and serve.

05. Sindhi Special Biryani:

• Chop onions – add ample amount (or use 4 large onions)
• Caramelize the onions.
• Add chicken.
• Add ginger-garlic paste 2 tbsp. and then wait for two minutes.
• When the chicken turns white, add potatoes (medium size cut in cubes).
• Now, blend yogurt, podina (fresh mint), Shan Biryani masala (rice after taking out alubukhara), and tomato.
• Add this mixture to the pan and cook.
• Taste salt and pepper and add accordingly.
• Now, cook until the oil separates.
• Boil rice in ample water. Add a pinch of salt and bay leaves while boiling.
• Strain rice and remove bay leaves.
• Form layers (optional add Alu Bukhara, also known as sweet dried plums), podina, and tomato slices in layers
• Cook on very low flame (put on damm) for 10 minutes or until fully cooked.

06. Aloo Gosht:

• Add meat in 3 cups of water, add onions and garlic.
• Add salt, pepper, and turmeric.
• Let the meat cook for 40 minutes
• Add oil 7-8 spoon cook.
• Add tomatoes
• Add yogurt 3 tbsp. and black pepper as per taste.
• Add potatoes (cut into cubes) and cook for a while.
• Add water 2 – 2.5 cups
• Sprinkle garam masala and coriander at the end and cover with a lid.

07. Achar Chicken:

• Take 3 large or 4 medium chopped tomatoes and cook to form a paste in 10 tbsp. oil.
• Marinate chicken with yogurt, ginger garlic paste, and Shan Chicken Achar masala.
• When tomato paste is done, add it to the chicken and cook on low flame.
• Let it cook for 45 minutes.
• When nearly done, add lemon juice of 1 lemon.
• For garnishing add 2-3 green chilies filled with Achar Chicken masala and lemon juice in damm
• Let sit for approximately 5 minutes.

08. Kalay Channay (Chickpeas):

• Add chanay in lots of water in a cooker (like you would do with meat), add garlic 4-5 cloves, ginger small piece, onions, and small cinnamon stick. Add salt, pepper, and turmeric as well.
• Let it cook under pressure for 30 minutes approximately.
• Cook the chanay until the water dries up.
• Add oil about 7 tbsp.
• Add one tomato.
• Add yogurt 2 tbsp.
• Keep the flame low and let the oil separate.
• Add water 2-3 cups for gravy as per your taste.

Which of the above recipes would you try? Also, which one is your go-to dish to impress your mother-in-law? Let me know in the comments.