This action might not be possible to undo. Are you sure you want to continue?
1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
cardamoms and green chillies till the onions are transparent.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. coriander seeds. red chillies. Add the pork and pressure cook till almost done. cumin seeds and the cinnamon with malt vinegar. Add the ground paste and saute till oil leaves the sides of the pan. Simmer for 10-12 minutes. peppercorns. Serve with steamed rice or bread. Fry sliced onions. . Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. add the potatoes and 2-3 cups of water. Remove and keep aside. cloves. Remove the lid. Add vinegar and simmer for another 5-6 minutes. garlic. Garnish with coriander.
wash and cut each fish into 5-6 pieces. Cut onions and tomatoes. Roast cumin seeds. Heat up oil in a pan. Stir constantly. Mix in cut onions and stir fry till golden brown. Mix in the paste and 11/2 cup of water. Serve hot with steamed rice. Stir fry on a medium heat up for 3 minutes.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. ginger and garlic paste and malt vinegar. Stir fry on a low heat up for about 5 minutes or till fish is just done. . Slit green chillies and cut into half. Make a fine paste of all the roasted spices along with scraped coconut. Bring it to a boil and then mix in fish pieces and salt. coriander seeds and whole red chillies. Mix in green chillies and cut tomatoes.
Then add a cup of hot water. Add salt. Cover and cook till the water dries and peas and keema are done. green chillies. Serve hot with nan or chapatis. . Add cardomoms and garam masala and simmer. Garnish with coriander leaves. turmeric and coriander powder.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida.
salt . egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. 1tbsp. oil and add garlic paste and green chilies and sauté for few seconds. ajinomoto and remaining Soya sauce. Serve chinese chili chicken hot garnished with chopped green onion tops. . Add fried chicken pieces to it and cook for few minutes. Cook for 2-3 minutes.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. corn flour. Now in a separate wok / kadhai heat 1 tbsp. pepper powder. Bring to boil and add sugar. Soya sauce. Take 1tbsp. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. salt. Heat oil and deep fry the marinated chicken pieces till golden brown. Add 2 cups of chicken broth or water. Chinese chili chicken goes well with steamed / boiled rice.
of ginger and garlic paste. Now. Take a tsp. Keep aside. Add fried Gobi kept aside and mix well. chopped onions and green chili to it. Garnish it with coriander leaves. corn flour and salt using water. mix aginomoto. Serve the gobi manchurian hot. add it to the paste. Heat oil in another pan and add the left ginger & garlic paste. Dip the gobi florets in the paste and deep fry till golden brown.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. soya sauce and tomato sauce to it. .
Gently add the fried balls to the gravy. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Bring it to a boil. Sauté garlic. drain and keep aside. corn starch and add few chopped chilies and little salt to it. green chilies and spring onions. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Add water. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. . sugar and soya sauce. salt. ajinomoto. pepper powder. Make small balls (like koftas) of the mixture . Now in a separate pan heat 2 tbsp oil.
Add the bean sprouts. Set aside the filling to cool. cook stirring for 2 minutes.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms.garlic and mushrooms. Cook both sides of the pancake till golden. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. sealing the edge with a little flour and water paste. Repeat the same till whole batter is utilized. cabbage and cook tossing the vegetables until they are crisp-tender. Serve the vegetarian spring roll hot. Deep fry in hot oil until golden. To make the filling heat 2-3 tbsp oil in a wok. To make the spring rolls place 2-3 tbsp. . then add carrots. add ginger . Add leeks (if available) and stir fry for about 1 minute. pepper and soya sauce. of the filling in the center of each pancake. Fold in the sides and form a tight roll. stir fry for 10-15 seconds. salt.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt.
Take rest of the milk. . chillies.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. ginger. pour into fried masala and put in fish pieces. When cooked add cornflour dissolved in water and boil. Soak the grated coconut in warm water and then remove and keep aside first milk. Add juice of half a lime or to taste. Cook for 10 minutes. Saute the onion. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. tomato in oil till light brown. Then add first milk. curry leaves.
cumin seeds powder. mint or coriander chutney. . besan flour in yogurt.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. Serve fried fish tikka with chopped onions. ajwain . salt. garam masala. Heat oil in a pan. chili powder. fry fish pieces on both sides till golden & crisp. Add fish pieces to the above mixture and mainate them for about 3 hours. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. lemon juice. chopped in circles.
Set the plate at a tilt and leave it tilted for 2-3 hours. Fry all the pieces of fish this way. Blend until you have a paste. green chillies. Remove with a slotted spoon.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. Fry for about 5 minutes. garlic. discard it. turning the pieces over once. Empty the paste into a deep dish or shallow bowl. dip 2 or 3 pieces of fish. Put the yogurt into another deep dish or shallow bowl. Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok. As water accumulates at one end. 5 cm long and 4 cm wide. until the fish is cooked through. Put the green coriander. . karhai or frying pan over a medium flame. 1/4 tsp of salt and tbsp of water into the blender. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Serve the fried fish hot with green chutney. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. When very hot. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 .
cinnamon. green cardamom. remove the skin and cut into small pieces. Lemon 10-12 no. Heat oil in a vessel and fry the onions till golden. Cover and cook till the chicken is done. cloves. then add curry leaves and the ground paste and sauté for some time. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Curry leaves Fresh coriander Garnish. Tomatoes. star anise.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. Roast the whole red chilies. . Onion. cumin seeds. red chili powder and turmeric powder and sauté. grated coconut. chopped 2 tsp Garlic. Green cardamom 2 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. rotis or tandoori naan . Add the chicken. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. large 2 tsp Ginger. Chop the onions and tomatoes separately. medium 1 no. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Whole red chilies 1" stick Cinnamon 3 no. Cloves 1/2 tsp Turmeric powder 1 no. poppy seeds. Add the tomatoes. coriander seeds.
diced 1 (3 ounce) can mushrooms.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Add all to rice and mix. curry powder. Cook until onion is tender. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. celery. Stir into onion mixture. add milk. garlic and onion. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. Add chicken and mushrooms. stir and heat through. Combine cornstarch. add apple. Press mixture into greased mold. heat until plump. . Serve over rice ring. Unmold at once on platter and fill with indian chicken curry. 3/4 teaspoon salt and broth. Cook until thickened. Add raisins. add onion and almonds (until golden). stirring constantly. Rice Ring : Melt butter in skillet.
chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. Bake the chicken for 8 minutes. make the sauce in Part B. Add the chicken breast. cut into 2 inch cubes. Preheat oven to 350º F. While doing this. basting with margarine twice. tomato paste 10 oz. Put tomatoes. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. tomato puree 2 lbs. Marinate overnight in the refrigerator. tomatoes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. Deseed and chop green chilies. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Drain excess marinade and bake for another 2 minutes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. .
red chili powder.Add ginger and garlic paste. cardamoms. Add fenugreek and ginger juliennes. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. cloves. and salt. Stir. green chilies. and serve with the chicken tikka masala . add honey to taste. If the sauce tastes sour. stir. Add butter and cream.
Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings . ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd.
Once the onions are pink in color add the tomatoes. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Cook covered till the chicken is tender and serve hot with rotis.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. . Once the tomatoes start getting a little roasted. Now heat oil in a wok and throw in the cloves first. add the coriander powder. sliced 1 tsp coriander powder 10 cloves garlic. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. After that put in the garlic and then the onion. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once it starts boling add the marinated chicken. chopped 1 medium onion.
Simmer for 2 minutes. tomato (tamatar) paste. Add salt. turmeric (haldi). Add onion (pyaj). Continue cooking it on medium flame till ghee/oil begins to separate. red chili powder (lal mirchi). cream (malai). Add mava. green chilly (hari mirch). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Grind onion (pyaj). garam masala. Take off the fire and serve hot. Grate mava. Heat clarified butter (ghee) in a pan. ginger (adrak). .PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces.
curd. Simmer for 5 minutes and then finally put off the gas. Put off the flame. Heat butter in a pan. Saute onions till pink in color. Take off the fire and serve hot. ginger. Add cottage cheese. Grind tomato.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Chop onion very finely. green chilly. red chili powder. salt. Keep it aside for an hour. garam masala. . Continue cooking it on medium flame till ghee/oil begins to separate. dried pudina leaves and mix well. Then add tomato paste. turmeric.. Put the pan on the flame and then add milk to the mixture. cream .
Sprinkle with cut coriander. Mix in salt. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. mix in onion paste and stir fry till pink. Keep aside. Mix in ginger-garlic paste and sautÃ©. roasted sesame seeds. Mix in boiled peas and stir. turmeric powder. Heat up oil in a pan. roasted khoya and stir.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in tomato puree. Sprinkle cut green chillies. Mix in coriander powder and stir to mix well. Boil green peas. . Take off the heat. crushed red chillies on the bread croutons and mix well. Mix in broken cashewnuts and raisins. red chilli powder and roast till the oil leaves the masala.
Turn off the gas. When the tadka is ready add the masala paste.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. Serve sangri ki sabzi hot with dal ke parathe. Keep the strained water aside. Add curd. ( soak it for a 1/2 hour). Heat mustard oil in a kadahi. . jeera and sabut red chilly. Put it in a pressure cooker and wait for 1 whistle. Add to the kadahi. sangar and soaked amchur. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Cook it for 10-15 minutes.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Strain the sangar through a strainer. Now give tadka by adding mustard (grounded). If required add the strained water. hing.
. Mix well. 1 tsp salt. ajinomoto and the fried paneer cubes. and garnish the chilli paneer with finely cut spring onions and coriander. Mix together the cottage cheese.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. egg. Add the green chillies. corn flour. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. garlic. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. salt. vinegar. ginger and water to just coat the paneer pieces with the mixture. soya sauce.
Then add onion. tomato. Continue cooking it on medium flame till ghee/oil begins to separate. Heat clarified butter in a pan. Grind onion.. cloves.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Take off the fire and serve hot. ginger paste. ginger. cinnamon. red chili powder and orange color. salt. Cook on low flame. Add bay leaf. capsicum in long pieces. Mince cloves and cinnamom. Add paneer and capsicum pieces. When the capsicum are done put off the flame. Serve with nan or paranthas. . tomato.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Fry the paneer to a light brown and remove to drain on a plate. chili. Add the turmeric and the paste mixture and fry until the ghee starts to separate. the garlic and coriander seeds. tomato and salt. Add the paneer and mutter (peas) along with the yogurt. Pour in the water and simmer gently for 20 minutes.5-cm/1-inch cubes.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Stir for 56 minutes over low heat. Serve the matar paneer sprinkled with garam masala and coriander. . Heat the ghee in a frying pan and cut the paneer into 2.
Hold the pan over bowl. Now add onions and fry till golden brown. Heat oil in a kadai. Just before serving. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). heat pure ghee in a small pan. Boil the spinach in water and cool it. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Caution: Don't allow chili powder to burn .PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. add chili powder and immediately pour on the indian palak paneer. . Add ginger-garlic paste and stir-fry for a minute. Add all spices except red chili powder. Now mash it in a mixer. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Add Paneer pieces to the gravy and cook until done. Take out in a bowl.
chopped onions and the ginger garlic paste. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. fry till brown. . tomatoes and chillies finely.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Heat oil in a deep bottomed pan. Garnish with chopped coriander and serve hot. add the cumin seeds. salt and little water so that all the masalas are well combined. garam masala powder. Add turmeric powder. Add the chillies and tomatoes and fry till they are soft and pulpy.
Serve the aloo palak hot as a side dish. potatoes. . salt and chilies. Cover. lowering the heat and cook for another 5 minutes. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Add the spinach.
Dry the potatoes on a cloth and heat the ghee or oil. curd and salt. Deep fry the potatoes until golden brown. Cook for 10 minutes.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. prick all over with a fork and soak in the water with little salt for 2 hours. . Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Drain and set aside. Stir in the tomato puree.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until the vegetable are tender. until they begin to splutter. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Add the cauliflower florets and fry. for 5 minutes. Drain well and set aside. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. the ground spices and salt and cook for 7-10 minutes. . Add the green chilli and fry for a further 1 minute. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the potatoes. stirring.
peel and cube the potatoes. For a different taste in aloo sabzi . Serve the aloo sabzi hot with roti or paratha. fry till the seeds start spluttering. Heat oil in a pan. . curry leaves. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. add salt and turmeric powder and cubed aloo (potatoes). add the mustard seeds. Green chillies 4-5 nos. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. you can substitute mustard seeds with cumin seeds.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. slit green chillies.
turmeric and chilli powder.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). Lower the flame. Keep these unevenly broken potatoes aside until further use. until they look slightly fried. Serve aloo dahi wale hot. When the cumin splutters. add yogurt 1 tbsp at a time. and then simmer uncovered for about 15 minutes. . add ginger and sauté till slightly fried. stirring vigorously until all of it is well blended. Heat the ghee. add cumin and asafoetida. Stir a few times until well mixed. Add garam masala. salt. turn around over high heat. bring the mixture to a boil. Add about 2 cups water. add potatoes and green chillies. by holding each in the palm of your hand and closing the fist. coriander. garnished with coriander leaves.
Drain. finely crushed 2 green chilies. then add garlic and chopped ginger and green chilies. Add chole. uncovered until the liquid has been absorbed. turmeric and chili powder and sauté over low heat until the oil separates. . Add tomatoes. Heat oil and sauté onions till golden. coriander.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. cumin. salt and half of the coriander leaves. reserving 1 cup of cooking liquid. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . coriander leaves and shredded ginger. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Finely chop the remaining ginger. Sauté for 5 minutes. the reserved cooking liquid.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. sliced 3 medium sized tomatoes. Simmer.
cut into 2. French beans and potato in a medium-sized saucepan. chillies. the yogurt and the garam masala. Stir gently to mix well. carrots.5cm/1in pieces 1 medium-sized potato (100g/4oz). When the vegetables are cooked. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Add 250ml/8fl oz/1 cup water. add the spice paste and another 150ml/5fl oz water. poppy seeds and salt in the container of an electric blender. Meanwhile put the coconut. Bring to the boil.INDIAN VEGETABLE CURRY RECIPE INGREDIENTS: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz). peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. Cover. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Add 150ml/5fl oz water and grind to a fine paste. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Now add the tomatoes. Bring to the boil and simmer gently for 2-3 minutes. Stir and simmer gently for 5 minutes. Set aside. . Turn into a serving dish and garnish the vegetable curry with the fresh coriander. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). peas.
Add lemon juice. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. chopped ginger. add cumin. . Garnish the hara chana masala with chopped corriander and serve hot.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. Add hara channa and cook until done.HARA CHANA MASALA RECIPE INGREDIENTS: 1. green chilli. bay leaf. chopped coriander and garam masala powder. cloves. and saute for 2 minutes.
MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.
The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
Keep aside the scooped portion and chop the cut tops . Top with grated cheese and chopped coriander. Red chili powder to taste. Fill tomatoes with the mixture. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Place tomatoes in a cooker container . . Gently scoop out the centers . Cut the top of tomato (tamatar ) like a cap. Serve the stuffed paneer tomato hot. Heat oil in a kadhai add chopped onions and green chilies till tender. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt.mix well and cock for a minute. put little butter and pressure cook for one whistle. Add paneer .
mashed potatoes and peas and fry for few moments. . Garnish the bharawan capsicum with grated paneer. Serve hot.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). chopped coriander leaves and thinly sliced rings of tomato. drain water and keep aside to cool. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Mash the boiled potatoes. Now add all spices. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
chili powder. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). and green chilies to the mashed aloo (potatoes) and mix well. In a bowl take a cup of gram flour. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. Dip each ball in the batter and deep fry them till golden. brown Serve aloo bonda hot with chutney. coriander. Make small balls of aloo (potato) mixture. add turmeric powder.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. . little salt and chili powder to it. garam masala.
Fill with a few chopped boiled potato cubes.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Add about 1/4 tsp of tamarind and green chutneys in each. salt. Serve fresh. red chilli powder. Then generously sprinkle sev all over the puris.. Sprinkle cumin powder. Sprinkle finely chopped onions. .SEV PURI RECIPE INGREDIENTS: 10 . Garnish with finely chopped coriander.
. tomatoes. Finally garnish with coriander leaves and lemon juice. Add the sev and kaara pusa directly and mix well. Drain the water from the grated potatoes and mix that as well. Lightly crush and add the nimkis and golgappas.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. onions. Mix all the ingredients under seasoning and add to this. Serve immediately..
Take the mashed potatoes into a bowl.8 hours. Press each ball with hand so that it would make into a round patty. fry till the onions are light golden brown. . Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. add chopped onions.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. chat masala powder. turmeric powder. peel and mash the potatoes well. red chilli powder and fry for 30 seconds. dhania powder. Now. add the bread crumbs and knead well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Add ginger garlic paste. jeera powder. Mix and knead well into a dough. Now add tomatoes and salt. To prepare the ragada: Wash and soak channa for about 6 . garam masala powder. Boil channa with baking soda in pressure cooker till soft. Divide the dough into balls. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. add ginger garlic paste. turmeric powder and salt. Heat oil in a kadai.
.Now. enough water. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Cover and cook on medium heat for 3-4 minutes. Sprinkle a pinch of chat masala powder and serve hot. Pour the ragada on the cutlets. Sprinkle chopped onions and coriander leaves. curd and mix well. add the boiled peas. put two cutlets in the plate. Take the serving plate.
Now add sliced onions and fry until brown. reserving some. salt. sugar. coriander seeds and peppercorns.. Now in the grinded mixture mix cayenne powder. Serve hot with roti. Slit each eggplant lengthwise into four. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. keeping the stem end intact. tamarind paste. .BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Heat the remaining oil in a pan and add the vegetables. cashews and turmeric powder. Cook over low heat without burning. Grind the mixture to a paste using blender. until done. add little water if necessary. remove and allow to cool. Keep an eye. Add coconut and stir fry until browned. Saute for a minute. Add little water if needed. Stuff the eggplants with this mixture. Roll the potatoes in the remaining mixture.
Stir fry on low heat up for five minutes. coriander powder. Heat up oil in a kadhai. red chilli powder. stir well. wash and cut mushrooms in quarters. cinnamon stick and cut onions and stir fry until light golden brown. Serve hot with naan and roti . turmeric powder. garlic paste and stir fry for half a minute. Mix in ginger paste.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. garam masala powder and salt and stir fry till oil leaves the masala. Add a cup of water. bring it to a boil and then mix in green peas and mushrooms. Cut onions finely. Mix in cashew nut paste dissolved in one cup of water. mix in green cardamom. Mix in tomato puree. Adjust seasoning.
as you would do for any paratha/roti. Cook on a low heat till golden brown. salt. coriander leaves. Spread it on the paratha and shallow fry over low heat. Cook on a pre-heated Tawa (flat griddle plate). ginger. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Turn it and pour half tablespoon oil or butter. and garam masala as a filling in paratha. Note: It makes 18 parathas. Now roll it slightly. ajwain. Turn it and again pour oil or butter on the other side. add the filling to the one chapati and cover it with the second one. green chilies. .GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. chili powder. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Make two medium size chapati. Mix grated cauliflower.
ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. . Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief. salt and baking powder and sieve them together. maida. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Serve rumali roti hot with indian curry.
About half an before the naan are required. Mix the sugar. salt and baking powder into a bowl and make a well in the middle. Divide the dough into 8 balls and allow rest for 3-4 minutes. knead again. . Bake the indian bread naan until puffed up and golden brown. eggs 2tbsp of oil in a bowl. turn on the oven to maximum heat. Add the remaining oil.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. Serve hot. milk. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Knead the dough again and cover and leave for 2-3 hours. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. then cover with damp cloth and allow the dough to stand for 15 minutes. Shape each ball of dough with the palms to make an oval shape.
slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour. chili powder. Knead well again the dough and make balls. salt. turmeric powder and mix well.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. . Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Note: It can also be cooked in an oven or tandoor. Rub oil into the flour.
then drop asafetida. For stuffing heat oil in a kadhai over moderate heat. Spread it on the paratha and shallow fry over low heat. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Now roll it slightly. . A few seconds later add the peas. Toss in ginger and green chilies.maida.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Make two medium size chapati. Cook on a pre-heated Tawa (flat griddle plate). Seal the edges so that mixture doesn't come out. add the filling to the one chapati and cover it with the second one. Turn it and pour half tablespoon oil or butter. Fry until ginger starts turning brown. Turn it and again pour oil or butter on the other side. Divide the mixture into 10 equal portions. Cook on a low heat till golden brown. Remove the pan from the heat and allow to cool. Add remaining ingredients and stir-fry for about 2 minutes.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Take a Ping-Pong ball size lump of dough. Now spread the ghee properly over entire surface. Heat the ghee so that it turns to liquid. Now roll it into a circle of appox. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Spread Oil on every fold. 1tbsp oil & salt. . Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. 5 to 6 " diameter using dry flour. Cook the lachha parata on a low heat till golden brown. Make dough 30 minutes before and cover it with moist muslin cloth.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Turn it and again pour oil or butter on the other side. Using a knife make a 2" cut lengthways and fold it inwards . Turn the lachha paratha and pour half tablespoon oil or butter. (Refer the picture). as you would do for any paratha/roti.
.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). add the filling to the one chapati and cover it with the second one. Put it in a pre-heated oven at 450-degree. When top side is done change the side and keep a check (till properly baked) Spread butter over it. as you would do for any parantha/roti. Serve aloo paratha hot with yogurt (curd). Now roll it slightly. Make two medium size chapati. Add all the stuffing items to mashed potatoes and mix it properly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Mash the potatoes.
Divide it into ten portions and flatten them out using rolling pin.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Pre-heat the griddle and cook the rotis on each side. vegetables or curries . Butter the besan roti generously and serve hot with lentils.
cloves. . cardamoms and green chillies till the onions are transparent.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Simmer for 10-12 minutes. cumin seeds and the cinnamon with malt vinegar. Add the ground paste and saute till oil leaves the sides of the pan. add the potatoes and 2-3 cups of water. red chillies. peppercorns. Remove the lid. Add the pork and pressure cook till almost done. Serve with steamed rice or bread. garlic. Fry sliced onions. Remove and keep aside. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add vinegar and simmer for another 5-6 minutes. coriander seeds. Garnish with coriander.
DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. . Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes. Add almond essence and food colouring if required.
Kneed this well with the milk powder and sugar. Cut into squares and decorate with silver foil. The milk solids are turned into cheese now. Then hang it up in a muslin cloth to drain for 3 hours. Allow to cool slightly. . Knead again to blend. Remove form the heat and mix in the cardamom powder. Pat into a flat cake and cool completely. Stir-Fry over very low heat until the ghee separates.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Heat the ghee in a heavy pan and add the cheese mixture.
skinned badam (almonds). and serve. heavy pan and bring to boil over high heat. cut across into 3-4 slices. stiring constantly.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Now add the sugar. nuts and cardamom seeds. until it has thickened and reduced to about 13/4th cups. distributing evenly. allow to cool. stir well. To serve. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. Stir the sides of the pan constantly to avoid scalding. ground green cardamom seeds (chotti elaichi) 1tbsp. Pour the mixture into Kulfi molds or small ramekins. (This will take about 40-45 minutes). Now lower the heat and cook the milk. stirring constantly. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Cover with plastic wrap or foil and freeze until set. skinned pista (pistachios). Slip each kulfi on to a dessert plate. . about 6 hours. thinly sliced 1tbsp. sugar or to taste 1/2 tsp.
Now they must be gently and constantly agitated to ensure even browning on all sides. Bisquick. The Gulab Jamuns should rise slowly to the top if the temperature is just right. gently shake the pan to keep the balls from browning on just one side. Add just enough whole milk to make a medium-hard dough. but do not try to move them. Divide the dough into 18-20 portions. Instead. . If the temperature of the oil is too high then the gulab jamuns will tend to break. Slip in the balls into the hot oil from the side of the pan. one by one. Cover with a damp yet dry kitchen towel. the balls will rise to the surface. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Heat the oil on high and then lower the heat to medium. The balls must be fried very slowly under medium temperatures. butter.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. After about 5 mins. Make balls by gently rolling each portion between your palms into a smooth ball. They will sink to the bottom of the pan. Place the balls on a plate. This will ensure complete cooking from inside and even browning.
Put mixture in a large heavy or nonstick pan. Take some mixture and press into mould. or shape pedas with palms into patty rounds. If using moulds. invert and carefully. Mix pistachios and cardamom seeds and press a bit on top of each. Allow to cool.Add powdered sugar and mix well. The pedas are ready to be served. Use cookie moulds. first sprinkle some at bottom. unmould. gently turning occasionally. add cardamom. When mixture thick and gooey. Mix well. Make sure to stir continuously. while on heat. and take off fire. When set well. Heat first on high for few minutes. .300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. The on slow till done.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx.
Stir. . Saute on a high flame till it turns pinkish brown. partly cover and cook on a medium flame till most of the water has evaporated. Heat ghee in a heavy bottomed pan. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the broken wheat. Add hot water. Add more water if the wheat is not tender enough. ghee and 1/2 cup water. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Once all the water has evaporated. add the sugar. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Serve the lapssi hot garnished with blanched almonds and pistachios.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos.
cool at room temperature and cut into 2" squares. Bake at 350 degrees for 35 minutes or until it sets. . Mix the other ingredients. Decorate the rasmalai with pistachios. It should not get brown. except the pistachios well in a separate dish and pour over the squares. Remove from oven. Place them in a dessert bowl. chill for 2-3 hours and then serve.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
drain. Make a hole in the centre of each rounds so that it resembles like doughnuts. Divide the dough into even sized balls.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. but don’t worry if you cant make balls make whatever shape u can manage-. Knead until smooth and soft and the dough is free from stickiness. Allow the dough to stand for 20 minutes. Eve the refined flour along with the baking powder into the basin. I know that many of u might be amateurs at cooking.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Sprinkle the powdered sugar on top. Add the cinnamon and the nutmeg.the final product is going to be the same. Make a dough using a little water.5 cms. Deep fry in a kadai till golden brown in colour. .(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Roll the balls into 3" diameter rounds having a thickness of 0.mix thoroughly all the ingredients in the basin adding the milk.
When half the milk is in. Add about a tblspful of cold water at the last minute for a really light pudding. . beat well for 10 minutes. raising the heat just enough to brown it at the end.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. The batter should stand for atleast 1 hour before it is used. Get a little fat really hot before pouring in the batter. then add the rest of the milk. then bake in a moderate oven for 30 minutes. make a well in the center and break the eggs into it. still beating. add a little of the milk and mix it in well.
the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Then take the saucepan off the fire. leave to cool. Turn out when set. Add the vanilla essence and pour into a wetted mould. add the sugar.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. fold in the stiffly beaten whites. Dissolve the gelatine in a little warm milk. .
essence and sugar. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. . Now mix flour and milk alternately in the mixture. In one portion add cocoa powder. Cream together the butter. Bake this tin in a preheated oven at 180 . Cool the cake and invert it on a dish.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. First pour 1 layer in the tin then the second and continue this process alternatively. Mix well till the batter is smooth. Grease and line a 8 inch baking tin.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Divide this batter into 2 parts.
Pour this mixture in a baking pan and bake for 1. Add in the apples and the nuts. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Apple cake is ready. . In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil.15 minutes at 350 degrees F. eggs and vanilla extract together.
Let it cool completely. Slice the round one in half. . Decorate the cake with icing and candy. Also bake a two-layer cake in a square pan. Place each half of the round on two corner of the square to make a perfect heart shape.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake.
Let it freeze for about half-hour. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Put the boxes in freezer. freeze and serve. Cut down graham crackers crosswise to make half. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. Line icing along seams to secure. To secure candies use icing.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. . Line icing along remaining seams. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Beat the eggs and add the essence. Warm the milk and mix in the sugar. thick and sweetened cream. Allow the pudding to shrink before unmoulding. Then put it in the fridge for 1 hour before serving with fresh.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Put off the flame and add the beaten eggs and the breadcrumbs. Grease pudding mould and pour the mixture into the mould.40 minutes or until the pudding is spongy. Mix well. . Gently mix in the cooca powder.
castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. Stir well and simmer for about 3 minutes. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Add the marmalade. sieving the flour and baking powder. Dish up the pudding and serve with the sauce. Remove from fire and add 2 tspfuls of lemon juice. egg and milk. If the mixture is too stiff. cover with a double piece of greased paper and steam for 2 1/2 hours. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. add a little more milk. Put mixture into a greased basin. . Boil these in water until soft.
salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. When the mustard seeds start popping add chana and urad daal. . Add in the rice. Mix the salt and desiccated coconut. Take the pan off the gas. Just before serving. Curd rice is ready to be served. add in the ginger. chana daal 1 tsp. Add mustard seeds to the oil. After a minute. Sauté them for a minute. coriander and green chilies. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. mustard seeds 1 1/2 tsp. mix all the ingredients with yogurt (curd) and milk. urad daal 1 tsp.
Garnish kashmiri pulao with fried onions. . Cook a little. Heat oil and fry onions till golden brown and remove.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Add hot water and mix well. Fry whole spices. Finish with remaining saffron and cook till grains are separated and done. add rice and sauté. Add half-saffron dissolved in little warm milk. walnuts & cashew nuts. turmeric powder.
Now add green chilies. allow to splutter. Now add this to the boiled rice and mix well. . fry till brown.Lemon rice is ready to be served. Take it off from the flame and add lemon juice and mix well. curry leaves. salt and fry for 2 minutes. Add turmeric powder and peanuts.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds.
1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Seve hot. Put in the rice and mix well. 1 cup basmati rice. Pureed tomatoes are sauted with spices and then added to rice. Now add the dry spices. . INGREDIENTS: 2 large tomatoes made into a thick puree. salt and saute. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. Finally add the water and cook covered till done.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe.
garlic and stir for a minute. Drain and keep aside. . Drain the water. ginger. add the remaining garam masala and sauté over medium heat until it begins to crackle. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables. then simmer until the vegetables are cooked. add 2/3 cup water. mint and coriander. sprinkle little saffron curd.HYDERABADI BIRYANI RECIPE INGREDIENTS: 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste How to make hyderabad biryani: Wash and soak the basmati rice for half an hour. some more water and add half the whole garam masala and salt in a pan. Beat the curd in a bowl and divide into two equal portions. stir. Chop the coriander and mint leaves. Slice the onions and green chilies. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Then add green chilies. saute for half a minute add the chopped vegetables and stir for a minute. Soak the almonds in water for half an hour and keep aside. Put the rice. Add the portion of plain curd. Add onions until golden brown. Dice the peeled potatoes and carrots and wash them. Bring the rice to a boil and cook until the rice is done. and bring to a boil. Heat ghee. Peel ginger and garlic and chop finely. Add turmeric and chili powder.
mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd. Serve the hyderabadi biryani hot with mint chutney and other vegtables. . cover the lid tightly so that it gets sealed. Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes.
cinnamon and cardamom. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. Fry the onions. When onions are golden add slit green chillies. Add the cooked dhal. Fry for few minutes.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Fry for 2 minutes. Garnish with chopped corriander leaves and serve hot. cloves. ginger and garlic paste. mint. Add cooked dhal water. . curry leaves and a part of the corriander leaves. mix well and add 3 cups of water. Add the washed. Set aside. Add salt. Don't discard the cooked dhal water. drained rice and chopped tomatoes. Cook it for 8 to 10 minutes till the rice is done. Keep the remaining corriander leaves for garnishing.
cinnamon and caraway seeds powder.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Add salt and red chilli powder and stir. Add this fine yogurt and stir well.Cook it in pressure cooker or in a pan or microwave. Fry the green peas also. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. Garnish with dry fruits and green coriander leaves. green chilli. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Take this vegetable biryani out in a rice serving dish. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). black pepper powder and stir for about half minute. cloves. . Serve the vegetable (veg ) biryani hot with raita and pickle. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Then add onions and saute them for a minute ot till they get pink in color.Heat it for about 10 seconds. Take 1 tblsp oil in a pan and add mustard seeds. carrot. Cook for about 3 minutes. Add fine chopped tomatoes and fry till they are properly cooked. Add all the fried vegetables. potato. Take the yogurt and make it fine by putting in a blender for just 2 rotations.
Add the paste to the onions and stir for about 5 minutes. garam masala. . When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. cashew nuts & coconut. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. Preheat the oven to 300°F. Make a fine paste of green chilies. Put it in the oven for about 10 . Cover the bowl with the aluminium foil. Add the peas. 1/2 tsp salt and 2 cup of water. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Add the shrimps and 1/2 tsp salt. Add the rice and stir fry for about 10 minutes.15 minutes. garlic. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. ginger. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. In a serving bowl mix the shrimps and rice together.
Cut the onion.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. Mix well. Or you can grill the chicken over hot charcoal.black pepper soya sauce and hot sauce. Skew chicken and vegetables closely on bamboo skewers. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Put in a round dish with the lemon juice. cover and leave to marinate for 2-3 hours. and tomatoes into small cubes. capsicum. Heat up oil in a big size frying pot or karahi. . Take off from oil and put it on absorbent paper. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. salt . Decorate with lemon pieces and mint leaves. Serve with hot with mint chutney.
Stir frequently. Mix in cut onions. Add the chicken pieces and layer the rest of the cut onions on top. ginger and garlic. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. Mix in the chilli powder. Stir well to mix all the ingredients. Heat up oil in another pan. Mix in the bay leaves stir fry for another minute stirring frequently. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Add lemon juice and fry for another minute. stirring frequently fry for 8-10 minutes to a golden color. ground coriander. Sprinkle with chopped coriander leaves. Serve hot.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Cover pot with a tight fitting lid. Mix in meat and onions to it.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). fry the mixture until it is well browned and a thick onion sauce has formed. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. . turmeric and salt to the chicken and mix well to cover the chicken pieces. Spread half of the cut onions on the bottom. Lightly grease a heavy based sauce pot with 1 tblsp of oil.
Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Peel and chop the onion. curry leaves and the kodumpuli. Lightly pound the methi seeds and keep. Put in the green and curd chillies. wash and slit the green chillies and the curd chillies. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. drumsticks and mangoes. . add the methi seeds and the whole red chillies and stir well. Add the coconut residue and 4 cups of water. Keep the coconut residue also. Pour in the curry and simmer till it combines well. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. Heat the remaining oil and coconut oil. Heat 4 tablespoons of oil in a vessel. Add the masala powders and stir. add salt to taste. Boil till it reduces by half and thickens. de-vein and wash the prawns. Remove from heat and add the coconut milk and reheat to simmering point. Strain the curry through a mesh pressing well to extract all the flavors. Keep aside. add the onion and fry till transparent. Pat them dry and marinate in turmeric powder and little salt. Cook till the prawns are 3/4th done. Add the marinated prawns.
Wash and chop the curry leaves finely. Rest it for an hour in the refrigerator. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. garlic and grind to a smooth paste. Do not crowd the pan. Serve hot with lemon wedges. Cut slices of about 1/2. fry few pieces at a time. Squeeze both lemons and remove the juice.3/4 " thickness. . Mix all the ingredients for the marinade and apply uniformly on the fish. Peel ginger.NEIMEEN PORICHATHU RECIPE INGREDIENTS: 1 seer fish refined oilto fry for marinade 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 inch ginger (adrak) 12 clovesgarlic (lasan) 2 tblsp groundnut (moong fali) oil (tel) 2 lemons 2 tblsp rice(chawal) flour 10-12 curry leaves (kari patta) salt (namak) to taste How to make neimeen porichathu: Clean and wash the fish thoroughly.
MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. . Rub oil into the flour. Knead well again the dough and make balls. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. chili powder. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. salt. Roll into a slightly thick chapati than usual.
the main ingredient (meat or vegetable) is added and cooked. ginger. In Rajasthan. its fat. etc and coats the entire dish being prepared. degs. Bhunna: In India. As the meat cooks.Baghar (Tempering): Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process. repeatedly. and marinade dribs onto the charcoal. hing. sending up sizzling steam that permeates the whole joint. and stock are introduced to the pan if and when the ingredients start to stick. or bowl. After the oil separates from the mixture. Usually onions. yogurt. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. or mud ovens. pouring the tempered oil over dal. tomatoes. This smoking adds a delicate flavour to the prepared meats. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. but to make sure that this doesn’t stick. Do-Piaza: .Also known as tadka or chonk. Bukhara: Dum Pukht cuisine in India is over 200 years old. This smoky flavour is greatly prized. The oil extracts and retains all the sharp flavours of the rai. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. a small amount of water is added. cooked meats are placed around this. roasting of meat is done in tandoors. jeera. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. huge quantities of food was cooked in large vessels. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. vinegar and spices for a day or two before eating. in massive doublewalled ovens called bukharis. for example. kadipatta. garlic and green chillies are fried in oil. Bhunao (Saute/stir-fry): Small quantities of water. before adding the vegetables for example. or as the last. burn or cook unevenly.
was the legendary cook at Akbar’s court. Kadhai cooking is quick and no water is used in this style of cooking. the outer rim is used to keep the food warm. it is said he could conjour up culinary delights using only two onions. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. The round bottom uses less oil and cooks the food evenly. For example mutton cooked in that particular style is called Ghosht do piaza. is done in a wok or kadhai. Talna (Frying): In Indian cooking frying. Dum (Steaming): In the olden days. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. when it is called for. is placed directly on the table. “to steam” or “mature” a dish. Tawa: A thicker version of the household griddle. and like kadhai cooking is eaten immediately. it is used to cook food very fast. which is constantly stirred until cooked. Kadhai (Round bottomed pan): Usually the kadhai. One of the navratnas . Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Both bhunao and dum are aspects of Handi cooking. Dum means. . where everyone eats out of it. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. all children in India are told.Mullah Do-Piaza. Some coal was placed on the lid to ensure even cooking. retaining all its flavour and aroma. The food continued to cook in its own steam. in which the food is cooked. the lid helps retain the aroma and flavour.
Cook the fish over low heat with the lid on until the gravy thickens. peppercorns and curry leaves. Heat oil in a pan.M. Stir in tomato and thick coconut milk. 1 tsp peppercorns.MRS. Continue to cook over low heat for a few minutes. Remove from heat and serve hot. Salt to taste 11. chillies. half slit 07. Add thin coconut milk and stir to a simmering point. 1 cup thick coconut milk Method 01. Clean fish well in salted water. 6 green chillies. sliced 04. crushed 05. Saute onion. 02. 1/2 kg fish fillets. crushed 08. crushed 06. 03. garlic. 1 tsp ginger. 1 tsp garlic. 2 cup refined vegetable oil 03. taking care to see that the curry does not curdle. cut into four 12. 2 cups thin coconut milk 10. 04. A few curry leaves 09. To serve 6 . 1 cup onion. MATHEW FISH MOLEE INGREDIENTS: 01.K. 1 big tomato. cut into pieces 02. Add fish pieces and salt. 05. ginger.
5. Remove from fire and serve hot. Heat the oil in a pan. 10 button onions 5. To serve 5 . 1/8 tsp pepper powder 4. shell and devein. 2” ginger 6. ½ cup coconut oil or any refined vegetable oil 2.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. A few curry leaves Method 1. 1 tsp coriander powder 3.Mrs. a few of the curry leaves. Salt to taste 11. julienned For the seasoning 1. 1 tsp chilli powder 2. Splutter the mustard seeds. 2 cups water 10. add the sliced onions and fry till brown. remove from fire. 1 tsp mustard seeds 3. mix the ground ingredients with cocum. 3 pieces cocum. 6.M. In an earthenware vessel. K. Add the remaining curry leaves. 2 cups onion. Wash prawns. When the curry is almost dry. washed and soaked in water 8. 2. 10 garlic cloves 7. Immerse and cook prawns until soft with 1 tsp ginger. 3. water and salt. Coarsely grind ingredients 1 to 6. ½ prawns For the masala 1. 1 tsp ginger. Add the prawn mixture and fry well. sliced 4. 8-10 curry leaves 9. 4.
¼ cup refined vegetable oil 2. 1 cup hot water For the seasoning: 1. 1 tsp aniseed 8. 3 cloves 10. ½ tsp turmeric powder 5. Grind into a paste ingredients 2 to 10. 16. and fry the onion. sliced long 14. 1 dsp coriander powder 4. Mathew You will need: 1. Cut into medium-size pieces. 2 cardamom pods 11. . 2.M. Wash and clean the meat. Splutter mustard seeds. Cook the meat. sliced thin and small. 2 dsp onion.MEAT OOLARTHIYATHU Mrs. adding the ground paste and ingredients 11 to 18. 2” cinnamon 9. Salt to taste 18. 2 tsp ginger. After the meat is tender and coated with a little gravy. 1 kg mutton or chicken 2. ½ tsp cumin seeds 7. Stir in the meat and fry well until dry. ¼ tsp pepper corns 6. finely chopped To serve 10 Method: 1. A few curry leaves 15. Heat oil. ¾ dsp chilli powder 3. 1 dsp vinegar 17. smeared with salt and turmeric and fried. K. 8 garlic cloves 13. 1 tsp mustard seeds 3. ½ cup coconut. 3. ½ cup button onions. remove from fire. sliced 12. 4.
add onion and saute till it turns light brown in colour. . long slices onion 1 dsp.K. Mustard seeds ¼ cup thin. Add boiling water.M. See that the gravy is thick and creamy.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Coriander powder ½ tsp. Turmeric powder ½ cup oil 1 tsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Stir in the meat and saute. Remove from fire. Pepper powder ½ tsp. Serve hot. Chilli powder 1 dsp.Mathew INGREDIENTS: 1 kg. Let the meat cook till oil floats on top.Heat oil and fry mustard.Mrs. Pork.PORK CURRY HOT . cut into small pieces 3 dsp. When it splutters. Add the soaked masala and fry it on slow fire till the oil separates. vinegar and salt.
½ cup Coconut milk extracted from I cup scraped coconut.1” piece Vinegar.4 dessert spoon Onions sliced.DUCK ROAST –I .½ teaspoon Black pepper. Coriander powder. If oil in the kadai is not enough. K.3 cups. To prepare The second set of ingredients are ground to a smooth paste.M. Mathew Duck meat cut to large pieces.¼ teaspoon Sahjeera. the gravy and coconut milk are added and when it begins to boil well. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.¼ teaspoon Cinnamon (1” length). the meat pieces are marinated with the paste along with vinegar and salt. it is taken off the fire.Mrs.1 teaspoon Cumin.2 teaspoon Turmeric powder. the meat pieces are added. Once it is cooked the gravy is separated. This is then transferred to the serving dish and decorated with the fried potato cubes.1 piece Cloves. Three cups of water are poured to this and the meat pieces are cooked.to taste Coconut oil. Garlic pods-8 Nos Ginger. When the gravy thickens and mixes well with the meat.1 kg.1 dessert spoon salt.9 Cardamom.2 Nos. a little more is added and the sliced onions are sauted. .½ cup Potatoes cut to square cubes and fried. When it is sauted well.
Mrs. ¼ cup refined vegetable oil 18. 2. 9 cloves 9. 5. 3. ½ cup onion. When this boiled. 7. 11. When the duck is cooked. To serve 6 . 1 cup thick coconut milk Method 1. Salt to taste 14. 1 kg duck 2.DUCK ROAST –II . Drain and keep aside. 1 dsp vinegar 13. Drain the oil from the pan. 9. Fry the potatoes in ghee and oil. soaked in salt water and squeezed dry 19. parboiled and quartered lengthwise 16. 2 cardamom pods 10. 2 dsp ghee 17. Add vinegar and salt. sliced. 4. 2 dsp coriander powder 3. Pour the masala gravy into the same pan and add the fried onion. In the same pan. Add 2 cups hot water and cook the duck. 12. separate the pieces from the gravy. Remove from fire and serve the roast with the potatoes around it. 8 garlic cloves 11. 1” ginger 12. Drain and keep aside. Add the coconut milk. Wash and clean the duck/ cut into large pieces. 2” cinnamon 8. K. covering the pan with a tight-fitting lid. 3 potatoes. adding more oil if necessary. ½ tsp turmeric powder 5. 1 tsp aniseed 7. 2 cups hot water 15.M. add the fried pieces of duck and cook until all the gravy has been absorbed. 6. Fry the cooked pieces of duck in the remaining oil. Apply this paste o the duck pieces. 2 tsp chilli powder 4. 13. Grind into a paste ingredients 2 to 11. 10. 1 tsp peppercorns 6. 8.Mathew You will need: 1. fry onion and keep aside.
whole 1 teaspoon peppercorns. Heat oil in large saucepan over medium heat. cardamom seeds. a little at a time. half-rings 6 tablespoon water 1 ginger. tomato sauce and potatoes to the chicken in the saucepan. peeled and cut into. cinnamon. Heat the remaining oil in the saucepan over medium heat. chopped (or less) 1 tablespoon coriander seeds. Put the ginger and garlic in a blender. ground 1/2 teaspoon turmeric. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. and coarsely chopped 10 garlic cloves. whole 1 teaspoon fenugreek seeds. In a small bowl. When hot. but do not discard the oil. black mustard seeds and fenugreek seeds together in a spice grinder. salt. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. stirring frequently. ground 2 lb chicken breast (boneless). and brown lightly. Add about 3 T water and blend until you have a smooth paste. Stir until the paste browns slightly. dark brown. Fry onions. or until potatoes are tender. garlic paste. Set aside. This mixture is the vindaloo paste. Cover the saucepan. light 10 tablespoon vegetable oil 2 large yellow onions. Add this onion paste to the spices in the bowl. until they are a rich. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. fresh (1-inch cube). cayenne pepper and brown sugar. Add the vindaloo paste.CHICKEN VINDALOO 2 teaspoon cumin seeds. black pepper. reduce heat to low and simmer for about an hour. Serve over rice. peeled. add the ginger. Add the coriander and turmeric. Turn off the heat. peeled and coarsely. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. Remove onions with a slotted spoon and put them in a blender. combine ground spices. . cut into. vinegar. Stir and bring to a slight boil. Stir a few seconds. Add the chicken.
6. Put the chicken. bay leaves and cloves and fry till bay leaves turn brown. Keep it aside and drain oil. 7. Grind the ginger. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Heat some oil and put the cardamom. . Heat oil in a on-stick pan and fry the chicken till they turn golden brown.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. 5. 4. Add 1 tbsp of yogurt and fry for 30 seconds. 3. 2. garlic. 8. whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and corriander leaves and cook for another 10 minutes. almonds with water. Put the onions and fry for a few minutes.
blending well. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. * 1 cup cooked chicken. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. 4. 2. Simmer 5 minutes. the sugar and salt.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Grind a bit of black pepper in the center of the cream. Add the stock. When serving. Recipe By : "The Bombay Palace Cookbook". 5. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. by Stendahl . In a large soup pot. 3. minced 2 tablespoon fresh ginger. Bring soup to the boil. melt the butter over medium heat. and the 1/2 cup of milk. ** 1/4 cup heavy cream 1 fresh ground pepper. Stir in the garlic and ginger paste and the dry masala. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. then lower heat and simmer 10 minutes. Add the minced chicken breast. top with a teaspoon of heavy cream in the center of each bowl.
Baste with the marinade and the remaining oil. Mix together the yogurt and half the oil. Blend in the garlic. and bones from the chicken. ground chili. and paprika. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Pour it over the chicken and marinate overnight in the refrigerator. Preheat oven to 500 F.MURGH TIKKA 4 whole chicken breasts 1 juice of 1 medium lemon 1 salt to taste 1 cup plain low-fat yogurt 1/4 cup veg. and bake for 15 minutes more. Thread chicken pieces onto metal skewers and bake for 15 minutes. ginger. cumin. baste the other side. oil 4 cloves garlic. turn over. garam. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. peeled and 1 crushed 1 inch piece fresh gingerroot. from Feast of India By Rani . Cut the meat into 1-inch pieces and place on a platter. Marinate for 30 minutes. skin. Remove the chicken from the skewers and serve on a platter.masala.
ghee and fry onoin. of ghee over top before serving.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Heat 1 tblsp. Put in the rest of the ingredients along with the dal and a little water. minced 1 teaspoon ground cumin seeds 1 salt. . ginger and garlic till soft. Mix thoroughly with a spoon. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Cover tightly and cook over a low fire till the dal is tender and quite dry. to taste 1 chili powder. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Remove from fire and pour 5 tblsps.
garam masala. Peel off the darkened skin. Fry the masala for a minute and add tomatoes. • Mash the brinjal well. • Remove from the flame and submerge it in a bowl containing cold water.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. • Baigan Bharta is ready. Stir properly and fry for about 5 to 7 minutes on medium heat. Turn upside down when lower portion becomes soft. • Heat oil in a frying pan or kadhai. Serve it garnished with chopped coriander leaves. Cook until tomatoes become soft. red chilli powder and salt. • Now add peas and mashed brinjal. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Add turmeric powder. Keep on rotating until it gets roasted properly. .
• The mixture would turn almost dry. • Add tomato pieces and salt. • Chettinad chicken is ready to serve. Fry for another 5 minutes. • Add chicken pieces and mix well to coat them with the gravy. . ginger and garlic in the vegetable oil. Occasionally add a little water if required. • Put the lid and simmer the contents for about half an hour. • Add remaining spices and fry for a few minutes.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Fry chopped onions.
• Pour this mixture into cooked dal and mix thoroughly. Soak it in about 2 1/2 cups of water for half an hour. Now add chopped garlic. • Fry the mixture on medium flame for 3 to 4 mintues. • Take oil in a frying pan and heat it. • Put chopped tomatoes. onion. chilli powder and salt and fry again on a high flame for about 3 minutes. • Dal fry is ready. . cumin seeds and green chillies. turmeric powder. • Pressure-cook the dal until it is done. Stir the mixture periodically. • Serve it garnished with chopped coriander leaves.DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly. ginger.
DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Fry for a few minutes. • Pressure cook urad daal and rajma with water and little salt. • Add cream and curd to the daal. • Saute cumin seeds and add garlic paste. • Fry till tomatoes turn soft. • Add tomatoes. Add daal and stir. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. . • Serve with naan or rice. • Reduce the flame to medium. ginger. • Fry the paste till light brown. and salt. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Add onions and saute till golden brown. and green chilies. • Mash the mixture and again cook for 15-20 minutes. • Cook for about 25 minutes. dhania powder. • Add garam masala powder. chili powder. • Garnish with chopped coriander and add butter. finely chopped • 3 Green chilies. • Remove from the flame as soon as it begins to boil. • Heat oil in a kadhai. • Now add turmeric powder.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt. Curd Ghee Nariyal Ka Doodh Paneer Khoya.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.MEASUREMENTS.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.
GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. Make sure you always close the lid tightly after use. If electric grinder is not available. Store it in an airtight container for up to 3 months. shaking the pan time to time. When the spices give off the fragrance allow to cool slightly. grind by hand and press through a fine sieve afterwards. Then grind finely in an electric grinder. .
push through a fine sieve. Store in an airtight container.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. without roasting them first. Close the lid tightly after use. .
This action might not be possible to undo. Are you sure you want to continue?