Recipies

MURG KALI MIRCH RECIPE
INGREDIENTS:
salt to taste
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorn
3/4 cup tomatoes chopped
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
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 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
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.
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, garlic, red chillies, coriander seeds, cumin seeds and the
cinnamon with malt vinegar.
Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown
in colour.
Remove and keep aside.
Fry sliced onions, cloves, peppercorns, cardamoms and green chillies till the onions are
transparent.
Add the ground paste and saute till oil leaves the sides of the pan.
Add the pork and pressure cook till almost done.
Remove the lid, add the potatoes and 2-3 cups of water.
Simmer for 10-12 minutes.
Add vinegar and simmer for another 5-6 minutes.
Garnish with coriander.
Serve with steamed rice or bread.
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, wash and cut each fish into 5-6 pieces.

Cut onions and tomatoes.
Slit green chillies and cut into half.
Roast cumin seeds, coriander seeds and whole red chillies.
Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic
paste and malt vinegar.
Heat up oil in a pan.
Mix in cut onions and stir fry till golden brown.
Mix in green chillies and cut tomatoes.
Stir fry on a medium heat up for 3 minutes.
Stir constantly.
Mix in the paste and 11/2 cup of water.
Bring it to a boil and then mix in fish pieces and salt.
Stir fry on a low heat up for about 5 minutes or till fish is just done.
Serve hot with steamed rice.
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)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
Coriander Leaves (Dhania)
How to make keema matar:
Heat ghee and fry asafetida.

Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer.
Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.
Garnish with coriander leaves.
Serve hot with nan or chapatis.
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.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces
in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and
sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt ,
ajinomoto and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly
to avoid lumps.
Cook for 2-3 minutes.
Serve chinese chili chicken hot garnished with chopped green onion tops.
Chinese chili chicken goes well with steamed / boiled rice.
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, corn flour and salt using water.

Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green
chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi
manchurian hot.
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.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add
few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep
aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried
balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped
coriander.
SPRING ROLL RECIPE
INGREDIENTS:
Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 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, 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.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry
for 10-15 seconds.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and
cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside
the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
Deep fry in hot oil until golden.
Serve the vegetarian spring roll hot.
FISH MOILEE RECIPE
INGREDIENTS:
1 fish Rawas, 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.

Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces.
Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
Then add first milk. Add juice of half a lime or to taste.
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, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste
Preparation:
Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon
juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and mainate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
Serve fried fish tikka with chopped onions.
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 - 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. 5 cm long and 4 cm wide.
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.
Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set
the plate at a tilt and leave it tilted for 2-3 hours.
As water accumulates at one end, discard it. Put the green coriander, green chillies,
garlic, 1/4 tsp of salt and tbsp of water into the blender.
Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. 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, karhai or
frying pan over a medium flame.
When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to
cover thoroughly and then put them in the hot oil.
Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through.
Remove with a slotted spoon.
Fry all the pieces of fish this way.
Serve the fried fish hot with green chutney.
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. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
How to make chicken chettinad:
Clean the chicken, remove the skin and cut into small pieces.
Chop the onions and tomatoes separately.
Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds,
green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for
20mts along with ginger and garlic.
Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground
paste and sauté for some time.
Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon
juice.
Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with
boiled rice, rotis or tandoori naan .
INDIAN CHICKEN CURRY RECIPE
INGREDIENTS:
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, 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, diced
1 (3 ounce) can mushrooms, 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 apple, celery, garlic and onion. Cook until onion is tender.
Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken
and mushrooms; stir and heat through. Serve over rice ring.
Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat
until plump. Add all to rice and mix.
Press mixture into greased mold. Unmold at once on platter and fill with indian chicken
curry.
CHICKEN TIKKA MASALA RECIPE
INGREDIENTS:
Part A:
2 lbs. 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 paste
10 oz. tomato puree
2 lbs. tomatoes, 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, julienned
honey to taste
Preparation:
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast,
cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8
minutes, basting with margarine twice. Drain excess marinade and bake for another 2
minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes,
tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.
Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a
boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and
serve with the chicken tikka masala
CHICKEN TANGRI KEBAB RECIPE
Chicken leg piece is marinated in curd, 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.
Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings
CHICKEN KALI MIRCH RECIPE
A marinated chicken recipe with distinctive flavors of black pepper corns and curry
leaves
INGREDIENTS:
1kg chicken, 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, chopped
1 medium onion, 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.
Now heat oil in a wok and throw in the cloves first.
After that put in the garlic and then the onion.
Once the onions are pink in color add the tomatoes.
Once the tomatoes start getting a little roasted, add the coriander powder.
Sauté till oil gets separated from the paste
Now add a cup of water and the curry leaves.
Once it starts boling add the marinated chicken.
Cook covered till the chicken is tender and serve hot with rotis.
PANEER KORMA RECIPE
INGREDIENTS:
250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)
3 Onion (Pyaj)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
How to make paneer korma:
Cut paneer in square pieces.

Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.
PANEER PASANDA RECIPE
INGREDIENTS:
500 gms Cottage Cheese (Paneer) How to make paneer

6 Onion (Pyaj)
400 gms Tomato (Tamatar)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Dried Pudina Leaves
1/2 cup Milk
How to make paneer pasanda:
Cut cottage cheese in samll pieces.

Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried
pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
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
1/2 cup onion paste
1 tblsp coriander leaves chopped
1/2 cup tomato puree
How to make khoya matar :
Roast the khoya slightly.

Keep aside.
Boil green peas.
Heat up oil in a pan, mix in onion paste and stir fry till pink.
Mix in ginger-garlic paste and sautÃ©.
Mix in tomato puree, turmeric powder, red chilli powder and roast till the oil leaves the
masala.
Mix in boiled peas and stir.
Mix in salt, roasted khoya and stir.
Mix in broken cashewnuts and raisins.
Mix in coriander powder and stir to mix well.
Take off the heat.
Sprinkle cut green chillies, roasted sesame seeds, crushed red chillies on the bread
croutons and mix well.
To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
Sprinkle with cut coriander.
SANGRI KI SABZI RECIPE
INGREDIENTS:
100 gms Sangar

1 Bay Leaf
4 tbsp Mustard oil
5 - 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. Put it in a pressure cooker and wait for 1
whistle.
Turn off the gas. Strain the sangar through a strainer. Keep the strained water aside.
Heat mustard oil in a kadahi. Now give tadka by adding mustard (grounded), hing, jeera
and sabut red chilly.
When the tadka is ready add the masala paste. Add curd, sangar and soaked amchur.
( soak it for a 1/2 hour).
Add to the kadahi. If required add the strained water. Cook it for 10-15 minutes.
You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi
hot with dal ke parathe.
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.

Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just
coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a
minute.
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
KADHAI PANEER RECIPE
INGREDIENTS:
250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
How to make kadhai paneer:
Cut cottage cheese, capsicum in long pieces.

Grind onion, tomato, ginger, salt, red chili powder and orange color.
Mince cloves and cinnamom.
Heat clarified butter in a pan.
Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
Add paneer and capsicum pieces.
Cook on low flame.
When the capsicum are done put off the flame.
Serve with nan or paranthas..
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 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, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer
to a light brown and remove to drain on a plate.
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.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-
6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled
with garam masala and coriander.
PALAK PANEER RECIPE
INGREDIENTS:
500gms Fresh Palak (Saag)

100gms Paneer How to make paneer
2 Onions grated Ginger, 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.

Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be
used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the indian palak
paneer.
Caution: Don't allow chili powder to burn .
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, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger
garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas
are well combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.
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, potatoes, salt and chilies.
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.
Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish.
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
A pinch of ground mace
A pinch of ground nutmeg
How to make kashmiri dum aloo:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt
for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
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.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
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. 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. Drain well and
set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they
begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground
spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.
ALOO SABZI RECIPE
INGREDIENTS:
250gms Aloo (Potatoes)

2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste
How to make aloo subzi:
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green
chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and
cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and
simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.
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 salt
1/2 tsp chilli powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped
Preparation:
Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist.
Keep these unevenly broken potatoes aside until further use.
Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté
till slightly fried.
Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well
blended.
Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well
mixed, add potatoes and green chillies, turn around over high heat, until they look
slightly fried.
Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about
15 minutes.
Serve aloo dahi wale hot, garnished with coriander leaves.
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, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 - 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.

Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully
done.
Drain, reserving 1 cup of cooking liquid.
Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic
and chopped ginger and green chilies. Sauté for 5 minutes.
Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until
the oil separates.
Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer,
uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam
masala, coriander leaves and shredded ginger.
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
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (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, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander
How to make vegetarian curry:
Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized
saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to
medium and cook for 4 minutes or until the vegeatbles are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric
blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir
and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam
masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn
into a serving dish and garnish the vegetable curry with the fresh coriander.
HARA CHANA MASALA RECIPE
INGREDIENTS:
1.4 kg Hara Chana

50ml oil
4gm ginger and green chilly, 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, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2
minutes.
Add hara channa and cook until done.
Add lemon juice, chopped coriander and garam masala powder.
Garnish the hara chana masala with chopped corriander and serve hot.
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 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 .
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, Red chili powder to taste.
Gram Masala to taste
1 tbsp grated cheese
1 tbsp oil
How to make bharwan tamatar:
Wash the tomatoes and set dry.

Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the
scooped portion and chop the cut tops .
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.
Add paneer ,mix well and cock for a minute.
Fill tomatoes with the mixture.
Top with grated cheese and chopped coriander.
Place tomatoes in a cooker container . put little butter and pressure cook for one whistle.
(or you can also bake it in a hot oven at 200 degree c for 20 minutes.
Serve the stuffed paneer tomato 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
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), drain water
and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden
brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
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 take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato. Serve hot.
ALOO BONDA RECIPE
INGREDIENTS:
2 Large Boiled, Mashed Aloo (Potatoes)

1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying
How to make aloo bonda:
Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo
(potatoes) and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it.
Add little water bit by bit and mixing with hand make a batter (neither too thick nor too
lose).
Make small balls of aloo (potato) mixture.
Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney.
SEV PURI RECIPE
INGREDIENTS:
10 - 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)
How to make sev puri:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh..
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, tomatoes, onions.

Drain the water from the grated potatoes and mix that as well.
Mix all the ingredients under seasoning and add to this.
Lightly crush and add the nimkis and golgappas.
Add the sev and kaara pusa directly and mix well.
Finally garnish with coriander leaves and lemon juice.
Serve immediately..
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, peel and mash the potatoes well.

Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera
powder, turmeric powder and salt.
Mix and knead well into a dough.
Now, add the bread crumbs and knead well.
Divide the dough into balls.
Press each ball with hand so that it would make into a round patty.
Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
Take out the patties from the oil and put them into a bowl with tissue paper to drain the
excess oil.
To prepare the ragada:
Wash and soak channa for about 6 - 8 hours.
Boil channa with baking soda in pressure cooker till soft.
Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red
chilli powder and fry for 30 seconds.
Now add tomatoes and salt.
Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
Now, add the boiled peas, enough water, curd and mix well.
Cover and cook on medium heat for 3-4 minutes.
To serve cutlet ragada:
Prepare tamarind chutney and mint chutney.
Take the serving plate, put two cutlets in the plate.
Pour the ragada on the cutlets.
Sprinkle chopped onions and coriander leaves.
Sprinkle a pinch of chat masala powder and serve hot.
BHARWAN BAINGAN RECIPE
INGREDIENTS:
8 small Egg plant, 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, coriander seeds and peppercorns.
Saute for a minute..
Now add sliced onions and fry until brown.
Add coconut and stir fry until browned, remove and allow to cool.
Grind the mixture to a paste using blender.
Add little water if needed.
Slit each eggplant lengthwise into four, keeping the stem end intact.
Now in the grinded mixture mix cayenne powder, salt, sugar, tamarind paste, cashews
and turmeric powder.
Stuff the eggplants with this mixture, reserving some.
Roll the potatoes in the remaining mixture.
Heat the remaining oil in a pan and add the vegetables.
Cook over low heat without burning, add little water if necessary, until done.
Keep an eye.
Serve hot with roti.
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, wash and cut mushrooms in quarters. Cut onions finely. Heat up oil in a kadhai.
mix in green cardamom, cinnamon stick and cut onions and stir fry until light golden
brown. Mix in ginger paste, garlic paste and stir fry for half a minute. Mix in tomato
puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and
salt and stir fry till oil leaves the masala. Mix in cashew nut paste dissolved in one cup of
water, stir well. Add a cup of water, bring it to a boil and then mix in green peas and
mushrooms. Adjust seasoning. Stir fry on low heat up for five minutes. Serve hot with
naan and roti
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, 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), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt,
and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the
second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or
butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Note: It makes 18 parathas.
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, maida, salt and baking powder and sieve them together.
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).
Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
Serve rumali roti hot with indian curry.
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, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft
dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to
stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough
is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the indian bread naan until puffed up and golden brown. Serve hot.
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)
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with
damp cloth for 30 minutes.
Knead well again the dough and make balls.
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.
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),maida, salt and ghee as you would do for any paratha/roti
30 minutes before and cover it with wet muslin cloth and keep aside.
For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
Fry until ginger starts turning brown, then drop asafetida. A few seconds later add the
peas.
Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the
heat and allow to cool. Divide the mixture into 10 equal portions.
second one. Seal the edges so that mixture doesn't come out.
Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry
over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
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), 1tbsp oil & salt, as you would do for any
paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 "
diameter using dry flour.
Heat the ghee so that it turns to liquid.
Now spread the ghee properly over entire surface.
Using a knife make a 2" cut lengthways and fold it inwards .
Spread Oil on every fold. Now press it lightly towards the center to show the layers
clearly and roll like a paratha. (Refer the picture).
Cook on a pre-heated Tawa (flat griddle plate).
Turn the lachha paratha and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low
heat till golden brown.
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), as you would do for any
parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with
aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).
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.
Divide it into ten portions and flatten them out using rolling pin.
Pre-heat the griddle and cook the rotis on each side.
Butter the besan roti generously and serve hot with lentils, vegetables or curries
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)
1 tsp Sugar (Cheeni)
2 large Onion (Pyaj)
4 tblsp Vinegar (Sirka)
1 small stick Cinnamon (Tuj/Dalchini)
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, garlic, red chillies, coriander seeds, cumin seeds and the
cinnamon with malt vinegar.
Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown
in colour.
Remove and keep aside.
Fry sliced onions, cloves, peppercorns, cardamoms and green chillies till the onions are
transparent.
Add the ground paste and saute till oil leaves the sides of the pan.
Add the pork and pressure cook till almost done.
Remove the lid, add the potatoes and 2-3 cups of water.
Simmer for 10-12 minutes.
Add vinegar and simmer for another 5-6 minutes.
Garnish with coriander.
Serve with steamed rice or bread.
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.
Add almond essence and food colouring if required.
Knead into a soft dough with egg whites on a clean surface.
Mould into desired shapes.
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.
Then hang it up in a muslin cloth to drain for 3 hours.
The milk solids are turned into cheese now.
Kneed this well with the milk powder and sugar.
Heat the ghee in a heavy pan and add the cheese mixture.
Stir-Fry over very low heat until the ghee separates.
Remove form the heat and mix in the cardamom powder.
Allow to cool slightly.
Knead again to blend.
Pat into a flat cake and cool completely.
Cut into squares and decorate with silver foil.
PISTA KULFI RECIPE
INGREDIENTS:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Preparation of kulfi recipe:
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and
reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the
pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with
plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the
edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and
serve.
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, Bisquick, butter. Add just enough whole
milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by
gently rolling each portion between your palms into a smooth ball. Place the balls on a
plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil
from the side of the pan, one by one. They will sink to the bottom of the pan, but do not
try to move them. Instead, gently shake the pan to keep the balls from browning on just
one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should
rise slowly to the top if the temperature is just right. Now they must be gently and
constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So
adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure
complete cooking from inside and even browning.
KHOYA PEDA RECIPE
INGREDIENTS:
1/2 kg Soft white khoya

2-1/2 cups (approx.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.Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan.
Heat first on high for few minutes.
The on slow till done.
Make sure to stir continuously, while on heat.
When mixture thick and gooey, add cardamom.
Mix well, and take off fire.
Allow to cool, gently turning occasionally.
Use cookie moulds, or shape pedas with palms into patty rounds.
Mix pistachios and cardamom seeds and press a bit on top of each.
If using moulds, first sprinkle some at bottom.
Take some mixture and press into mould.
When set well, invert and carefully, unmould. The pedas are ready to be served.
LAPSSI RECIPE (Sweet Broken Wheat)
INGREDIENTS:
1 cup Broken wheat

21/2 cups Hot water
2 Almonds
3/4 cup Sugar
15 nos. Raisins
1 tbsp Cardamom powder
3/4 cup Ghee
How to make lapssi:
Soak the raisins in 1/2 cup water and keep aside.

Heat ghee in a heavy bottomed pan, add the broken wheat. Saute on a high flame till it
turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most
of the water has evaporated. Add more water if the wheat is not tender enough.
Once all the water has evaporated, add the sugar, ghee and 1/2 cup water. Stir. Place a
griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is
ready when the ghee starts oozing out from the sides of the pan.
Serve the lapssi hot garnished with blanched almonds and pistachios.
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.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the
squares.
Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
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.(creaming is mixing the sugar
with the butter till the sugar gets dissolved or partly dissolved in the butter.)
Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar
is completely dissolved.
Eve the refined flour along with the baking powder into the basin.mix thoroughly all the
ingredients in the basin adding the milk.
Add the cinnamon and the nutmeg.
Make a dough using a little water.
Knead until smooth and soft and the dough is free from stickiness.
Allow the dough to stand for 20 minutes.
Divide the dough into even sized balls. I know that many of u might be amateurs at
cooking, but don’t worry if you cant make balls make whatever shape u can manage-- the
final product is going to be the same.
Roll the balls into 3" diameter rounds having a thickness of 0.5 cms.
Make a hole in the centre of each rounds so that it resembles like doughnuts.
Deep fry in a kadai till golden brown in colour.drain.
Sprinkle the powdered sugar on top.
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.

make a well in the center and break the eggs into it; add a little of the milk and mix it in
well.
When half the milk is in, beat well for 10 minutes, then add the rest of the milk, still
beating.
The batter should stand for atleast 1 hour before it is used.
Add about a tblspful of cold water at the last minute for a really light pudding.
Get a little fat really hot before pouring in the batter, then bake in a moderate oven for 30
minutes, raising the heat just enough to brown it at the end.
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.

Dissolve the gelatine in a little warm milk, add the sugar, 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, fold in the stiffly beaten whites.
Add the vanilla essence and pour into a wetted mould.
Turn out when set.
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.

Cream together the butter, 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.
Mix well till the batter is smooth. Divide this batter into 2 parts.
In one portion add cocoa powder.
Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and
continue this process alternatively.
Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the
temperature and bake for another 10 minutes or until the cake gets golden on top.
Cool the cake and invert it on a dish.
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, eggs and vanilla extract together.

In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg
mixture and mix well.
Add in the apples and the nuts.
Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
When the cake is baked remove it from the oven and white it is worm pour the glaze on
it.
Apple cake is ready.
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.

Also bake a two-layer cake in a square pan.
Let it cool completely.
Slice the round one in half.
Place each half of the round on two corner of the square to make a perfect heart shape.
Decorate the cake with icing and candy.
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, 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.
Cut down graham crackers crosswise to make half.
Pour one scoop ice cream in the center of each of six graham cracker halves.
Make sides of each box by standing 1 graham cracker half along each of sides of each
graham cracker half topped with ice cream.
Line icing along seams to secure.
Tops boxes with 6 graham cracker halves.
Line icing along remaining seams.
Put the boxes in freezer.
Let it freeze for about half-hour.
Decorate boxes according to liking with candies and icing.
To secure candies use icing.
freeze and serve.
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. Beat the eggs and add the essence.
Warm the milk and mix in the sugar. Gently mix in the cooca powder.
Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
Grease pudding mould and pour the mixture into the mould.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for
30 - 40 minutes or until the pudding is spongy.
Allow the pudding to shrink before unmoulding.
Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.
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. 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, sieving the flour and baking powder.
Add the marmalade, egg and milk.
If the mixture is too stiff, add a little more milk.
Put mixture into a greased basin, cover with a double piece of greased paper and steam
for 2 1/2 hours.
To make the marmalade sauce:
peel a lemon very thinly and cut the peel into short strips.
Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour
made into a paste with a little water. Stir well and simmer for about 3 minutes.
Remove from fire and add 2 tspfuls of lemon juice.
Dish up the pudding and serve with the sauce.
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. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt
How to make curd rice:
In a saucepan heat 2 tablespoonful of oil.

Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is
ready to be served.
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.

Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
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, allow to splutter.

Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
TOMATO RICE RECIPE
Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted
with spices and then added to rice.
INGREDIENTS:
2 large tomatoes made into a thick puree.

1 cup basmati rice, 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.
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.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.
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. Drain the water. Put the rice, some more
water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to
crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a
minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and
stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer
until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and
coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.
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. 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. Set aside.
Don't discard the cooked dhal water.
Fry the onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chillies, mint, curry leaves and a part of the
corriander leaves.
Keep the remaining corriander leaves for garnishing.
Add salt, ginger and garlic paste. Fry for 2 minutes.
Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
Add the cooked dhal, mix well and add 3 cups of water.
Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
Garnish with chopped corriander leaves and serve hot.
VEGETABLE BIRYANI RECIPE
INGREDIENTS:
2 cups Basmati Rice

1 cup Mixed Vgetable (cauliflower, potato, carrot, 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), 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, raisin)
How to make vegitable biryani :
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a
little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or
microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry
the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway
seeds powder, cloves, black pepper powder and stir for about half minute. Then add
onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine
yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't
break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.
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.

Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until
golden brown.
Add the paste to the onions and stir for about 5 minutes.
Add the shrimps and 1/2 tsp salt. 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 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.
Add the rice and stir fry for about 10 minutes. 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.
Preheat the oven to 300°F.
In a serving bowl mix the shrimps and rice together.
Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and
raisins.
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. 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.

Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well, cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the
vegetables are soft.
Take off from oil and put it on absorbent paper.
Or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.
MURGH DO PIAZA RECIPE
INGREDIENTS:
1 tsp garlic (lasan) paste

2 tblsp lemon juice
1 tsp ground turmeric (haldi)
1 inch piece ginger(adrak),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. 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, ground coriander, turmeric and salt to the chicken and mix well
to cover the chicken pieces.
Lightly grease a heavy based sauce pot with 1 tblsp of oil.
Spread half of the cut onions on the bottom.
Add the chicken pieces and layer the rest of the cut onions on top.
Cover pot with a tight fitting lid.
Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.
Heat up oil in another pan.
Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden
color.
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.
Mix in meat and onions to it.
Stir well to mix all the ingredients.
Stir frequently, fry the mixture until it is well browned and a thick onion sauce has
formed.
Add lemon juice and fry for another minute.
Sprinkle with chopped coriander leaves.
Serve hot.
MALABAR CHEMMEEN KARI RECIPE
INGREDIENTS:
1 kg. (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 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, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and
little salt.
Peel and chop the onion, wash and slit the green chillies and the curd chillies.
Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges.
Lightly pound the methi seeds and keep. Soak and grind coconuts with Â½ cup warm
water and extract thick milk and keep. Keep the coconut residue also.
Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the
masala powders and stir.
Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut
residue and 4 cups of water. Boil till it reduces by half and thickens.
Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.
Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and
stir well.
Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.
Pour in the curry and simmer till it combines well, add salt to taste.
Remove from heat and add the coconut milk and reheat to simmering point.
NEIMEEN PORICHATHU RECIPE
INGREDIENTS:
1 seer fish
refined oilto fry
for marinade
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. Cut slices of about 1/2- 3/4 " thickness.
Peel ginger, garlic and grind to a smooth paste. Squeeze both lemons and remove the
juice.
Wash and chop the curry leaves finely.
Mix all the ingredients for the marinade and apply uniformly on the fish. 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. Do not crowd the pan, fry few pieces at a
time.
Serve hot with lemon wedges.
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)
Salt to taste
A pinch of turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
Make powder of fenugreek leaves and mix it to the flour.
Rub oil into the flour, slowly add water and make a soft dough and keep it covered with
damp cloth for 30 minutes.
Knead well again the dough and make balls.
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.
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, before adding the vegetables for example, or as the last,
pouring the tempered oil over dal. The oil extracts and retains all the sharp flavours of the
rai, kadipatta, jeera, hing, etc and coats the entire dish being prepared.Also known as
tadka or chonk.
Balchao (Pickling):
A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled”
in sugar, vinegar and spices for a day or two before eating.
Bhunao (Saute/stir-fry):
Small quantities of water, yogurt, and stock are introduced to the pan if and when the
ingredients start to stick. Usually onions, tomatoes, ginger, garlic and green chillies are
fried in oil, but to make sure that this doesn’t stick, burn or cook unevenly, a small
amount of water is added, repeatedly. After the oil separates from the mixture, the main
ingredient (meat or vegetable) is added and cooked.
Bhunna:
In India, roasting of meat is done in tandoors, or mud ovens. As the meat cooks, its fat,
and marinade dribs onto the charcoal, sending up sizzling steam that permeates the whole
joint. This smoky flavour is greatly prized.
Bukhara:
Dum Pukht cuisine in India is over 200 years old. When Nawab Asaf-ud-Daulah was
building the Bara Imambara during the famine of 1784 to provide work for his starving
people, huge quantities of food was cooked in large vessels, degs, in massive double-
walled ovens called bukharis. He tasted the food one night and loved it so much that
bukhari cooking was incorporated into the royal court.
Dhuanaar (Smoking):
Glowing charcoal is placed in a small katori, or bowl, cooked meats are placed around
this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over
the meat. This smoking adds a delicate flavour to the prepared meats. In Rajasthan, for
example, 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.
Do-Piaza:
Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbar’s court.
One of the navratnas , it is said he could conjour up culinary delights using only two
onions. For example mutton cooked in that particular style is called Ghosht do piaza.
Dum (Steaming):
In the olden days, the utensil was sealed with atta (dough) to capture the moisture within
the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to
ensure even cooking. The food continued to cook in its own steam, retaining all its
flavour and aroma. Dum means, “to steam” or “mature” a dish.
Handi:
The cooking is done in a thick bottom pan so that the food does not stick or burn; the lid
helps retain the aroma and flavour. Both bhunao and dum are aspects of Handi cooking.
Kadhai (Round bottomed pan):

Usually the kadhai, in which the food is cooked, is placed directly on the table, where
everyone eats out of it. Kadhai cooking is quick and no water is used in this style of
cooking. The main ingredients cook in the natural juices released by the tomatoes and
meat in the dish, which is constantly stirred until cooked.
Talna (Frying):
In Indian cooking frying, when it is called for, is done in a wok or kadhai. The round
bottom uses less oil and cooks the food evenly.
Tawa:
A thicker version of the household griddle, it is used to cook food very fast, the outer rim
is used to keep the food warm. Pau-Bhaji is a typical tawa dish and needs to be constantly
stirred to avoid burning, and like kadhai cooking is eaten immediately.
MRS.K.M. MATHEW
FISH MOLEE
INGREDIENTS:
01. 1/2 kg fish fillets, cut into pieces

02. 2 cup refined vegetable oil
03. 1 cup onion, sliced
04. 1 tsp garlic, crushed
05. 1 tsp ginger, crushed
06. 6 green chillies, half slit
07. 1 tsp peppercorns, crushed
08. A few curry leaves
09. 2 cups thin coconut milk
10. Salt to taste
11. 1 big tomato, cut into four
12. 1 cup thick coconut milk
Method
01. Clean fish well in salted water.

02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook
the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few
minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.
To serve 6
Mrs. K.M.Mathew
PRAWN OOLARTHIATHU
INGREDIENTS
1. ½ prawns
For the masala

1. 1 tsp chilli powder
2. 1 tsp coriander powder
3. 1/8 tsp pepper powder
4. 10 button onions
5. 2” ginger
6. 10 garlic cloves
7. 3 pieces cocum, washed and soaked in water
8. 8-10 curry leaves
9. 2 cups water
10. Salt to taste
11. 1 tsp ginger, julienned
For the seasoning

1. ½ cup coconut oil or any refined vegetable oil
2. 1 tsp mustard seeds
3. 2 cups onion, sliced
Method
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry
leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry,
remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till
brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
To serve 5
MEAT OOLARTHIYATHU
Mrs. K.M. Mathew

You will need:
1. 1 kg mutton or chicken
2. ¾ dsp chilli powder
3. 1 dsp coriander powder
4. ½ tsp turmeric powder
5. ¼ tsp pepper corns
6. ½ tsp cumin seeds
7. 1 tsp aniseed
8. 2” cinnamon
9. 3 cloves
10. 2 cardamom pods
11. ½ cup button onions, sliced
12. 8 garlic cloves
13. 2 tsp ginger, sliced long
15. ½ cup coconut, sliced thin and small, smeared with salt and turmeric and fried.
16. 1 dsp vinegar
17. Salt to taste
18. 1 cup hot water
For the seasoning:
1. ¼ cup refined vegetable oil

2. 1 tsp mustard seeds
3. 2 dsp onion, finely chopped
To serve 10
Method:
1. Wash and clean the meat. Cut into medium-size pieces.

2. Grind into a paste ingredients 2 to 10.
3. Cook the meat, adding the ground paste and ingredients 11 to 18. After the meat is
tender and coated with a little gravy, remove from fire.
4. Heat oil. Splutter mustard seeds, and fry the onion. Stir in the meat and fry well until
dry.
PORK CURRY HOT
- Mrs.K.M.Mathew
INGREDIENTS:
1 kg. Pork, cut into small pieces

3 dsp. Chilli powder
1 dsp. Coriander powder
½ tsp. Pepper powder
½ tsp. Turmeric powder
½ cup oil
1 tsp. Mustard seeds
¼ cup thin, long slices onion
1 dsp. Vinegar
Salt to taste
½ cup thick coconut milk (optional)
Method
Soak Ingredients in item 2 in a little water.Heat oil and fry mustard. When it splutters,
add onion and saute till it turns light brown in colour. Add the soaked masala and fry it
on slow fire till the oil separates. Stir in the meat and saute. Add boiling water, vinegar
and salt. Let the meat cook till oil floats on top. Remove from fire. Serve hot.Note:½ cup
thick coconut milk can be added last and allowed to simmer once. See that the gravy is
thick and creamy.
DUCK ROAST –I
- Mrs. K.M. Mathew
Duck meat cut to large pieces- 1 kg.

Coriander powder- 2 teaspoon
Turmeric powder- ½ teaspoon
Black pepper- 1 teaspoon
Cumin- ¼ teaspoon
Sahjeera- ¼ teaspoon
Cinnamon (1” length)- 1 piece
Cloves- 9
Cardamom- 2 Nos.
Garlic pods-8 Nos
Ginger- 1” piece
Vinegar- 1 dessert spoon
salt- to taste
Coconut oil- 4 dessert spoon
Onions sliced- ½ cup
Coconut milk extracted from I cup scraped coconut- ½ cup
Potatoes cut to square cubes and fried- 3 cups.
To prepare
The second set of ingredients are ground to a smooth paste, the meat pieces are marinated
with the paste along with vinegar and salt. Three cups of water are poured to this and the
meat pieces are cooked. Once it is cooked the gravy is separated. The meat pieces are
now deep fried in coconut oil and kept aside to strain off oil. If oil in the kadai is not
enough, a little more is added and the sliced onions are sauted. When it is sauted well, the
gravy and coconut milk are added and when it begins to boil well, the meat pieces are
added. When the gravy thickens and mixes well with the meat, it is taken off the fire.
This is then transferred to the serving dish and decorated with the fried potato cubes.
DUCK ROAST –II
- Mrs. K.M.Mathew
You will need:

1. 1 kg duck
2. 2 dsp coriander powder
3. 2 tsp chilli powder
4. ½ tsp turmeric powder
5. 1 tsp peppercorns
6. 1 tsp aniseed
7. 2” cinnamon
8. 9 cloves
9. 2 cardamom pods
10. 8 garlic cloves
11. 1” ginger
12. 1 dsp vinegar
13. Salt to taste
14. 2 cups hot water
15. 3 potatoes, parboiled and quartered lengthwise
16. 2 dsp ghee
17. ¼ cup refined vegetable oil
18. ½ cup onion, sliced, soaked in salt water and squeezed dry
19. 1 cup thick coconut milk
Method
1. Wash and clean the duck/ cut into large pieces.

2. Grind into a paste ingredients 2 to 11.
3. Add vinegar and salt. Apply this paste o the duck pieces.
4. Add 2 cups hot water and cook the duck, covering the pan with a tight-fitting lid.
5. When the duck is cooked, separate the pieces from the gravy.
6. Fry the potatoes in ghee and oil. Drain and keep aside.
7. In the same pan, fry onion and keep aside.
8. Fry the cooked pieces of duck in the remaining oil, adding more oil if necessary. Drain
and keep aside.
9. Drain the oil from the pan.
10. Pour the masala gravy into the same pan and add the fried onion.
11. When this boiled, add the fried pieces of duck and cook until all the gravy has been
absorbed.
12. Add the coconut milk.
13. Remove from fire and serve the roast with the potatoes around it.
To serve 6
CHICKEN VINDALOO
2 teaspoon cumin seeds, whole

1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered
Directions: How to Cook Chicken Vindaloo
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and
fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices,
vinegar, salt, cayenne pepper and brown sugar. Set aside.
Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they
are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender.
Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary)
to the onions and blend until you have a smooth paste. Add this onion paste to the spices
in the bowl. This mixture is the vindaloo paste.
Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a
smooth paste.
Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger,
garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a
few seconds. Add the chicken, a little at a time, and brown lightly.
Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir
and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about
an hour, or until potatoes are tender. Serve over rice.
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. Grind the ginger, garlic, almonds with water. 2. Heat oil in a on-stick pan and fry the
chicken till they turn golden brown. Keep it aside and drain oil. 3. Heat some oil and put
the cardamom, bay leaves and cloves and fry till bay leaves turn brown. 4. Put the onions
and fry for a few minutes. 5. Pour the paste from the blender and fry for a couple of
minutes till the oil separates. 6. Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding
tbsps of yogurt and fry till you get a consistent mixture. 7. Put the chicken, whipped
cream and salt and cook gently (low heat) for 20 minutes. 8. Add Garam Masala and
corriander leaves and cook for another 10 minutes.
MURGH SHORBA(CHICKEN SOUP)
1/2 cup butter

1/2 cup flour
4 cloves garlic; minced
2 tablespoon fresh ginger; 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; *
1 cup cooked chicken; diced
1 teaspoon sugar
1 teaspoon salt
1/2 cup milk; **
1/4 cup heavy cream
1 fresh ground pepper; to taste
Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style)
1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir
steadily until the mixture just begins to turn golden brown.
2. Stir in the garlic and ginger paste and the dry masala, blending well.
3. Add the stock.
4. Bring soup to the boil, then lower heat and simmer 10 minutes.
5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5
minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl.
Grind a bit of black pepper in the center of the cream. Recipe By : "The Bombay Palace
Cookbook", by Stendahl
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. oil
4 cloves garlic, peeled and
1 crushed
1 inch piece fresh gingerroot,
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, skin, and bones from the chicken. Cut the meat into 1-inch
pieces and place on a platter. Squeeze the juice of the lemon over the chicken pieces and
sprinkle them with salt. Marinate for 30 minutes. Mix together the yogurt and half the oil.
Blend in the garlic, ginger, cumin, ground chili, garam- masala, and paprika. Pour it over
the chicken and marinate overnight in the refrigerator. Preheat oven to 500 F. Thread
chicken pieces onto metal skewers and bake for 15 minutes. Baste with the marinade and
the remaining oil, turn over, baste the other side, and bake for 15 minutes more. Remove
the chicken from the skewers and serve on a platter. from Feast of India By Rani
DAL PALAK
INGREDIENTS
2 bunch spinach
1 bunch fenugreek leaves
1 bunch dill
100 gm blanched, diced tomatoes
1 1-inch piece ginger
3 garlic cloves
1/2 teaspoon turmeric powder
2 small onions; minced
1 teaspoon ground cumin seeds
1 salt; to taste
1 chili powder; to taste
Directions: How to Cook Dal Palak
Wash and soak dal in water for a couple of hours. Heat 1 tblsp. ghee and fry onoin,
ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little
water. Cover tightly and cook over a low fire till the dal is tender and quite dry. Mix
thoroughly with a spoon. Remove from fire and pour 5 tblsps. of ghee over top before
serving.
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. Turn upside down when
lower portion becomes soft. Keep on rotating until it gets roasted properly.
• Remove from the flame and submerge it in a bowl containing cold water. Peel off the
darkened skin.
• Mash the brinjal well.
• Heat oil in a frying pan or kadhai. Add onion and green chilli and fry on a medium
flame till onions turn golden brown.
• Add turmeric powder, garam masala, red chilli powder and salt. Fry the masala for a
minute and add tomatoes. Cook until tomatoes become soft.
• Now add peas and mashed brinjal. Stir properly and fry for about 5 to 7 minutes on
medium heat.
• Baigan Bharta is ready. Serve it garnished with chopped coriander leaves.
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, ginger and garlic in the vegetable oil.
• Add remaining spices and fry for a few minutes.
• Add tomato pieces and salt. Fry for another 5 minutes.
• Add chicken pieces and mix well to coat them with the gravy.
• Put the lid and simmer the contents for about half an hour.
• The mixture would turn almost dry. Occasionally add a little water if required.
• Chettinad chicken is ready to serve.
DAL FRY
• 1 Cup toovar dal

• 3/4 Cup Chopped onions
• 2 1/2 Cups Water
• 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 Cup chopped coriander leaves
• Salt to taste
How to make Dal Fry:
• Take the dal and wash it properly. Soak it in about 2 1/2 cups of water for half an hour.
• Pressure-cook the dal until it is done.
• Take oil in a frying pan and heat it. Now add chopped garlic, ginger, onion, cumin seeds
and green chillies.
• Fry the mixture on medium flame for 3 to 4 mintues. Stir the mixture periodically.
• Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high
flame for about 3 minutes.
• Pour this mixture into cooked dal and mix thoroughly.
• Dal fry is ready.
• Serve it garnished with chopped coriander leaves.
DAL MAKHANI
INGREDIENTS:
• 1 Cup whole urad daal

• 1 Onion, finely chopped
• 3 Green chilies, finely chopped
• 1 tbsp Rajma
• Chopped coriander leaves
• 4-5 Flakes garlic paste
• 1 tsp Cumin seeds
• 1 Tomato, 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.

• Pressure cook urad daal and rajma with water and little salt.
• Cook for about 25 minutes.
• Mash the mixture and again cook for 15-20 minutes.
• Add cream and curd to the daal.
• Heat oil in a kadhai.
• Saute cumin seeds and add garlic paste.
• Fry the paste till light brown.
• Add onions and saute till golden brown.
• Add tomatoes, ginger, and green chilies.
• Fry till tomatoes turn soft.
• Now add turmeric powder, dhania powder, chili powder, and salt.
• Fry for a few minutes.
• Reduce the flame to medium. Add daal and stir.
• Remove from the flame as soon as it begins to boil.
• Add garam masala powder.
• Garnish with chopped coriander and add butter.
• Serve with naan or rice.
Conversion formula Conversion formula
Fluid ounces x 30 = milliliters Ounces x 28.35 = grams
1000 milliliters = 1 liter 1000 grams = 1 kilogram
FRUITS
English Hindi Kannada

Apple Seb Sebu
Asian Pear Nashpati Mar Sebu
Banana Kela Baale Hannu
Cantaloupe
Kharbooja Kharbooja
(Muskmelon)
Custard Apple
Sitaphal Sitaphala
(Cheri Moya)
Fig Annjeer Anjoora
Gooseberries Amla Nellikaayi
Grapefruit -- Chakotha Hann
Grapes Angoor Dhraakshi
Guava Amrud Seebe Hannu
Jack Fruit Kathal Halasin Hannu
Mango Aam Mavina Hannu
Orange Santra Kittale Hannu
Papaya Papita Parangi Hannu
Pineapple Ananas Ananas
Plum Aloobukara Plum
Pomegranate Anar Dhalimbe Hann
Sapote Chikku Sapota
Sugar Cane -- Kabbu
Watermelon Tarbooj (Kalingad) Kallangadi Han
VEGETABLES

Boodhagumba
Ash Gourd Petha
Kaayi
Lilva Beans Sem AvareKaayi
Beetroot Chaquander Beetroot
Bell Pepper Bari Mirch
Donnmenasina
(Capsicum) Simla Mirch
Bitter Gourd Karela Haagalakaayi
Brinjal (Eggplant) Baingan Badanekaayi
Cabbage Bandh Gobhi Ele Kosu
Carrot Gajar Carrot
Cauliflower Phool Gobi Hoo Kosu
Chayote Squash -- Seemebadane
Cluster Beans Gowaar Phali Gorikaayi
Coriander Leaves
Hara Dhania Kottambari Sop
(Cilantro)
Cucumber Kakdi Souvatekaayi
Curry Leaves Kadipatha Karibevina Sop
Dill Suvabhaji Sapsige Soppu
Drumstick Sahjan Ki Phati Nuggekaayi
Fenugreek Leaves Methi Menthya Da So
Green Beans Beans Huralikaayi
Green Mango
Kachcha Aam Mavina Kaayi
(Raw Mango)
Green Onions
Hara Pyaz Irulli Kaavu
(Scallions, Spring Onions)
Ladies Finger (Okra) Bhindi Bendekaayi
Lemon Limbu Nimbekaayi
Mint Pudina Pudina Soppu
Mushrooms Goochi Anabe
Onion Pyaz Irulli
Parsley Ajmoda --
Plantain Kachcha Kela Baalekaayi
Potato Aloo Aloogedde
Pumpkin Kaddu Kumbalakaayi
Radish Mooli Moolangi
Ridge Gourd Taroi Hirekaayi
Spinach Palak Palak Soppu
Tapioca Simla Aloo Genasu
-- Tindora Thondekaayi
Tomato Tamatar Tomato
Turnip Shalgam Navilkosu
Water Chestnuts Shingara --
Yam Suran Genasu
Zucchini Tori --
Spicing & Flavourings

Aniseed Saunf Somp
Asafoetida Hing Ingu
Basil Tulsi Tulasi
Bay Leaf Teg Patta Patre
Black Pepper Kali Mirch Kari Menasu
Cardaomom Elaichi Elakki
Hasiru
Green Chilli Hari Mirch
Menasinakaayi
Kempu
Red Chilli Lal Mirch
Menasinakaayi
Cinnamon Dalchini Chakke
Cloves Lavang Lavanga
Coriander Seeds
Dhaniya Kottambari Be
Cilantro
Cumin Seeds Jeera Jeerige
Dry Ginger Sondh Vana Shunti
Fenugreek Seeds Methi Menthya
Garlic Lasan Bellulli
Ginger Adrak Shunti
Honey Madhu Jenu Thuppa
Jaggery Gur Bella
Mango Powder Amchoor Vana Maavina
Mustard Oil Sarson Ka Tel Sasive Enne
Mustard Seeds Rai Sasive
Nutmeg Jaiphal Jayikaayi
Poppy Seeds Khus-Khus Gasagase
Raisins Kismish Vana Drakshi
Rose Water Gulab Jal Rose Water
Saffron Kesar Kesari
Sesame Seeds Til Ellu
Silver Leaves Varak Silver Leaves
Tamarind Imli Hunasehannu
Turmeric Powder Haldi Arishina
Tymol Seeds Ajwain Omina Kaalu
Vinegar Sirka --
Nuts

Almond Badam Badami
Cashew Nuts Kaju Godambi
Coconut Nariyal Kaayi
Copra Copra Kobbari
Dates Khajoor Karjoora
Peanut, Groundnut Moong-Phali Kadale Kaayi
Pistachio Pista Pista
Milk Products
Kannada
Clarified Butter Ghee Thuppa
Coconut Milk Nariyal Ka Doodh Kaayi Haalu
Cottage Cheese Paneer Paneer
Dried Whole Milk Khoya, Mawa Khova
Milk Doodh Haalu
Pudding Kheer Paayasa
Yogurt Drink Lassi Majjige
Yogurt, Curd Dahi Mosaru
GRAINS AND LENTILS

All Purpose Flour Maida Maida Hittu
Bean Seeds Toovar Lilva Avarekaayi
Bengal Gram Chana Dal Kadale Bele
Black Gram Urad Dal Uddin Bele
Black Eyed Peas Lobia (Chola) Alasande Kaalu
Chick Peas
Kabuli Channa Kadale Kaalu
(Garbanzo)
Corn Maki Jola
Cornflour Maki ka Atta Jola da Hittu
Flaked, Beaten Rice Poha (Chiwda) Avalakki
Gram Flour Besan Kadale Hittu
Mung Beans Moong Dal Hesaru Bele
Peas Matar Batani
Puffed Rice Mamra Puri
Red Kidny Beans Rajma Dal Rajma Kaalu
Rice Chawal Akki
Rice Flour Chawal Atta Akki Hittu
Roasted Gram Dalya Hurgadle (Putt
Sago Saboodhana Simeakki
Semolina Sooji Rave
Split Piegeon Peas Toor Dal Thogari Bele
Vermicelli Seviya Shavige
Whole Green Lentil Moong Ki Hari Dal Hesaru Kaalu
Whole Wheat Flour Gehu Atta Godhi Hittu
MEASUREMENTS.
Volume Equivalents Weight Equivalents

(fluid ounces/milliliters (ounces and pounds/grams and kilograms)
and liters)
1 tsp 5 ml 1/4 oz 7g
1 tbsp (1/2 fl oz) 15 ml 1/2 oz 15 g
1/4 cup (2 fl oz) 60 ml 3/4 oz 20 g
1/3 cup 80 ml 1 oz 30g
1/2 cup (4 fl oz) 120 ml 8 oz (1/2 lb) 225 g
2/3 cup 160 ml 12 oz (3/4 lb) 340 g
3/4 cup (6 fl oz) 180 ml 16 oz (1 lb) 455 g
1 cup (8 fl oz) 240 ml 35 oz (2.2 lbs) 1 kg
1 qt (32 fl oz) 950 ml -- --
1 qt + 3 tbsps 1L -- --
1 gal (128 fl oz) 4L -- --
Conversion formula Conversion formula
Fluid ounces x 30 = milliliters Ounces x 28.35 = grams
1000 milliliters = 1 liter 1000 grams = 1 kilogram
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,
shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve
afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.
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, push through a fine sieve.
Store in an airtight container.
Close the lid tightly after use.

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