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:
- 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
- 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.