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Published by: Sreegith Aravind on Jan 20, 2011
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  • LAPSSI RECIPE (Sweet Broken Wheat)
  • Preparation of ras malai:

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 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.

SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.

SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.

Add the pork and pressure cook till almost done. Fry sliced onions. add the potatoes and 2-3 cups of water. . Add the ground paste and saute till oil leaves the sides of the pan. Serve with steamed rice or bread. coriander seeds. peppercorns. cardamoms and green chillies till the onions are transparent. Add vinegar and simmer for another 5-6 minutes. red chillies. cloves. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Garnish with coriander. Remove the lid. garlic. Remove and keep aside.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Simmer for 10-12 minutes. cumin seeds and the cinnamon with malt vinegar.

Serve hot with steamed rice. Heat up oil in a pan. Bring it to a boil and then mix in fish pieces and salt. ginger and garlic paste and malt vinegar. Mix in cut onions and stir fry till golden brown. . Roast cumin seeds. Stir fry on a medium heat up for 3 minutes. wash and cut each fish into 5-6 pieces. Stir constantly. Mix in green chillies and cut tomatoes. Make a fine paste of all the roasted spices along with scraped coconut. coriander seeds and whole red chillies. Stir fry on a low heat up for about 5 minutes or till fish is just done. Cut onions and tomatoes.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. Mix in the paste and 11/2 cup of water. Slit green chillies and cut into half.

. Then add a cup of hot water.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Cover and cook till the water dries and peas and keema are done. green chillies. Add salt. turmeric and coriander powder. Serve hot with nan or chapatis. Garnish with coriander leaves. Add cardomoms and garam masala and simmer.

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

. add it to the paste. Now. Dip the gobi florets in the paste and deep fry till golden brown. mix aginomoto.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. chopped onions and green chili to it. Garnish it with coriander leaves. Add fried Gobi kept aside and mix well. Serve the gobi manchurian hot. Take a tsp. Heat oil in another pan and add the left ginger & garlic paste. corn flour and salt using water. soya sauce and tomato sauce to it. of ginger and garlic paste. Keep aside.

Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. pepper powder. drain and keep aside. salt. ajinomoto. Bring it to a boil. Make small balls (like koftas) of the mixture . Gently add the fried balls to the gravy. sugar and soya sauce. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Add water. .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. corn starch and add few chopped chilies and little salt to it. Now in a separate pan heat 2 tbsp oil. Sauté garlic. green chilies and spring onions.

To make the filling heat 2-3 tbsp oil in a wok. then add carrots. Add leeks (if available) and stir fry for about 1 minute. . pepper and soya sauce. add ginger . Add the bean sprouts. cook stirring for 2 minutes.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. sealing the edge with a little flour and water paste.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. salt. Set aside the filling to cool. Cook both sides of the pancake till golden. egg and water and make a smooth batter. Deep fry in hot oil until golden. of the filling in the center of each pancake. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Repeat the same till whole batter is utilized. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. cabbage and cook tossing the vegetables until they are crisp-tender.garlic and mushrooms. Serve the vegetarian spring roll hot. stir fry for 10-15 seconds. Fold in the sides and form a tight roll. To make the spring rolls place 2-3 tbsp.

Add juice of half a lime or to taste. Saute the onion. Cook for 10 minutes. pour into fried masala and put in fish pieces.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. When cooked add cornflour dissolved in water and boil. ginger. Soak the grated coconut in warm water and then remove and keep aside first milk. Take rest of the milk. curry leaves. tomato in oil till light brown. Then add first milk. chillies.

Add fish pieces to the above mixture and mainate them for about 3 hours. . chopped in circles. cumin seeds powder. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. Serve fried fish tikka with chopped onions. garam masala. lemon juice.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. ajwain . fry fish pieces on both sides till golden & crisp. besan flour in yogurt. salt. Heat oil in a pan. chili powder. mint or coriander chutney.

Remove with a slotted spoon. karhai or frying pan over a medium flame. . 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. Put the yogurt into another deep dish or shallow bowl. discard it. until the fish is cooked through. 1/4 tsp of salt and tbsp of water into the blender. 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. When very hot. turning the pieces over once. dip 2 or 3 pieces of fish. green chillies. garlic.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.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 . Serve the fried fish hot with green chutney. Fry all the pieces of fish this way. Fry for about 5 minutes. As water accumulates at one end. Set the oil to heat in a wok. Blend until you have a paste. 5 cm long and 4 cm wide. Put the green coriander. Add 1/4 tsp of salt to the yogurt and mix it in. Empty the paste into a deep dish or shallow bowl. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.

Cloves 1/2 tsp Turmeric powder 1 no. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Green cardamom 2 no. Whole red chilies 1" stick Cinnamon 3 no. Onion. coriander seeds. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. green cardamom. chopped 2 tsp Garlic. remove the skin and cut into small pieces. . star anise. red chili powder and turmeric powder and sauté. Heat oil in a vessel and fry the onions till golden. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. cumin seeds. then add curry leaves and the ground paste and sauté for some time. large 2 tsp Ginger. Roast the whole red chilies. Chop the onions and tomatoes separately. Cover and cook till the chicken is done.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. Add the tomatoes. medium 1 no. Curry leaves Fresh coriander Garnish. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Add the chicken. grated coconut. cloves. Lemon 10-12 no. rotis or tandoori naan . Tomatoes. poppy seeds. cinnamon.

Unmold at once on platter and fill with indian chicken curry. garlic and onion. heat until plump. Cook until onion is tender. . Combine cornstarch. Add all to rice and mix. add onion and almonds (until golden). 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. Press mixture into greased mold. Add chicken and mushrooms. stirring constantly. Stir into onion mixture. Serve over rice ring. 3/4 teaspoon salt and broth. Rice Ring : Melt butter in skillet. celery. diced 1 (3 ounce) can mushrooms. Cook until thickened. Add raisins. 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. add milk. add apple.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. curry powder. stir and heat through.

Marinate overnight in the refrigerator. cut into 2 inch cubes. 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. Drain excess marinade and bake for another 2 minutes. tomato puree 2 lbs. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. make the sauce in Part B. Bake the chicken for 8 minutes. tomatoes. Put tomatoes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. . Deseed and chop green chilies. 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. basting with margarine twice. While doing this. Preheat oven to 350º F.

If the sauce tastes sour. cardamoms. Cook over low heat until reduced to a thick sauce. green chilies. stir. add honey to taste. Strain through a strainer and bring to a boil. Stir.Add ginger and garlic paste. and salt. red chili powder. and serve with the chicken tikka masala . Add butter and cream. Add fenugreek and ginger juliennes. cloves.

CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. 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 . 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.

add the coriander powder. After that put in the garlic and then the onion. . Once the onions are pink in color add the tomatoes. Now heat oil in a wok and throw in the cloves first. Once it starts boling add the marinated chicken. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. chopped 1 medium onion.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 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. Cook covered till the chicken is tender and serve hot with rotis. sliced 1 tsp coriander powder 10 cloves garlic. Once the tomatoes start getting a little roasted.

Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Add salt. tomato (tamatar) paste. Add onion (pyaj). Continue cooking it on medium flame till ghee/oil begins to separate. turmeric (haldi). Simmer for 2 minutes. Add mava.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. cream (malai). green chilly (hari mirch). Grind onion (pyaj). . ginger (adrak). Grate mava. Heat clarified butter (ghee) in a pan. garam masala. red chili powder (lal mirchi). Take off the fire and serve hot.

. Then add tomato paste. turmeric. Saute onions till pink in color. salt. Continue cooking it on medium flame till ghee/oil begins to separate.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Simmer for 5 minutes and then finally put off the gas. curd. red chili powder. Put the pan on the flame and then add milk to the mixture. cream . garam masala. ginger. Put off the flame. . Add cottage cheese. Chop onion very finely. green chilly. Keep it aside for an hour. Take off the fire and serve hot. Grind tomato. dried pudina leaves and mix well. Heat butter in a pan.

. Mix in broken cashewnuts and raisins. Heat up oil in a pan. mix in onion paste and stir fry till pink. Mix in tomato puree. turmeric powder. Mix in ginger-garlic paste and sauté. Mix in salt. Boil green peas. Take off the heat. Sprinkle with cut coriander. crushed red chillies on the bread croutons and mix well. red chilli powder and roast till the oil leaves the masala. Mix in boiled peas and stir. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Mix in coriander powder and stir to mix well. roasted khoya and stir. Keep aside. roasted sesame seeds. Sprinkle cut green chillies.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly.

SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . sangar and soaked amchur. Strain the sangar through a strainer. Add curd. jeera and sabut red chilly. Serve sangri ki sabzi hot with dal ke parathe. Add to the kadahi. Turn off the gas. Heat mustard oil in a kadahi.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. When the tadka is ready add the masala paste. Cook it for 10-15 minutes. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. If required add the strained water. . Keep the strained water aside. ( soak it for a 1/2 hour). hing. Now give tadka by adding mustard (grounded). Put it in a pressure cooker and wait for 1 whistle.

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

Continue cooking it on medium flame till ghee/oil begins to separate. Cook on low flame. salt. Add bay leaf. capsicum in long pieces. red chili powder and orange color. tomato.. ginger paste. Heat clarified butter in a pan. cinnamon. . Mince cloves and cinnamom. ginger. Then add onion. Take off the fire and serve hot.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. tomato. cloves. Serve with nan or paranthas. When the capsicum are done put off the flame. Grind onion. Add paneer and capsicum pieces.

the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander. Fry the paneer to a light brown and remove to drain on a plate.5-cm/1-inch cubes. 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. Heat the ghee in a frying pan and cut the paneer into 2. 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. Stir for 56 minutes over low heat. Pour in the water and simmer gently for 20 minutes. tomato and salt.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. chili.

Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Just before serving. 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. Heat oil in a kadai. Boil the spinach in water and cool it. Add ginger-garlic paste and stir-fry for a minute. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). add chili powder and immediately pour on the indian palak paneer. Add Paneer pieces to the gravy and cook until done. heat pure ghee in a small pan. Now add onions and fry till golden brown. Now mash it in a mixer.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. . Hold the pan over bowl. Take out in a bowl. Add all spices except red chili powder. 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. Add turmeric powder. Garnish with chopped coriander and serve hot. Add the chillies and tomatoes and fry till they are soft and pulpy. salt and little water so that all the masalas are well combined. fry till brown. . add the cumin seeds. chopped onions and the ginger garlic paste. Heat oil in a deep bottomed pan. tomatoes and chillies finely. garam masala powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

potatoes.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. 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. . Add the spinach. salt and chilies. Serve the aloo palak hot as a side dish.

curd and salt. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Stir in the tomato puree.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Cook for 10 minutes. prick all over with a fork and soak in the water with little salt for 2 hours. Drain and set aside. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Deep fry the potatoes until golden brown. Dry the potatoes on a cloth and heat the ghee or oil. 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.

the ground spices and salt and cook for 7-10 minutes. 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. stirring. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. for 5 minutes. . Drain well and set aside. Add the green chilli and fry for a further 1 minute. Add the potatoes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Add the cauliflower florets and fry. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until the vegetable are tender. until they begin to splutter.

add the mustard seeds.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Serve the aloo sabzi hot with roti or paratha. Green chillies 4-5 nos. slit green chillies. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. curry leaves. you can substitute mustard seeds with cumin seeds. Heat oil in a pan. For a different taste in aloo sabzi . peel and cube the potatoes. fry till the seeds start spluttering. add salt and turmeric powder and cubed aloo (potatoes). .

and then simmer uncovered for about 15 minutes. bring the mixture to a boil. stirring vigorously until all of it is well blended. add cumin and asafoetida. turn around over high heat. coriander. add ginger and sauté till slightly fried. Stir a few times until well mixed. Heat the ghee. until they look slightly fried. Keep these unevenly broken potatoes aside until further use. add potatoes and green chillies. add yogurt 1 tbsp at a time. Add garam masala. Serve aloo dahi wale hot. . salt. Lower the flame.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). garnished with coriander leaves. turmeric and chilli powder. by holding each in the palm of your hand and closing the fist. When the cumin splutters. Add about 2 cups water.

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.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. Simmer. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. . cumin. sliced 3 medium sized tomatoes. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Finely chop the remaining ginger. the reserved cooking liquid. Add tomatoes. Sauté for 5 minutes. turmeric and chili powder and sauté over low heat until the oil separates. uncovered until the liquid has been absorbed. coriander leaves and shredded ginger. finely crushed 2 green chilies. salt and half of the coriander leaves. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . reserving 1 cup of cooking liquid. Drain. then add garlic and chopped ginger and green chilies. Heat oil and sauté onions till golden. coriander. Add chole.

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). Bring to the boil and simmer gently for 2-3 minutes. Bring to the boil. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Cover. Add 150ml/5fl oz water and grind to a fine paste. Now add the tomatoes. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. French beans and potato in a medium-sized saucepan. carrots. Add 250ml/8fl oz/1 cup water. cut into 2. 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. Stir and simmer gently for 5 minutes. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Set aside. When the vegetables are cooked. peas. add the spice paste and another 150ml/5fl oz water. Stir gently to mix well.5cm/1in pieces 1 medium-sized potato (100g/4oz). . chillies. Meanwhile put the coconut. the yogurt and the garam masala. poppy seeds and salt in the container of an electric blender. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant).

add cumin.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. . Add hara channa and cook until done. bay leaf. and saute for 2 minutes. 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.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Garnish the hara chana masala with chopped corriander and serve hot. chopped ginger. chopped coriander and garam masala powder. green chilli. cloves. Add lemon juice.

MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.

The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Place tomatoes in a cooker container . Serve the stuffed paneer tomato hot. Cut the top of tomato (tamatar ) like a cap. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry.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. Top with grated cheese and chopped coriander. put little butter and pressure cook for one whistle. . Heat oil in a kadhai add chopped onions and green chilies till tender. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Gently scoop out the centers .mix well and cock for a minute. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Fill tomatoes with the mixture. Keep aside the scooped portion and chop the cut tops . Add paneer .

STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Garnish the bharawan capsicum with grated paneer. Now add all spices. . Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Mash the boiled potatoes. mashed potatoes and peas and fry for few moments. chopped coriander leaves and thinly sliced rings of tomato. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Serve hot. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. drain water and keep aside to cool.

little salt and chili powder to it. chili powder. coriander. brown Serve aloo bonda hot with chutney.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. and green chilies to the mashed aloo (potatoes) and mix well. In a bowl take a cup of gram flour. Dip each ball in the batter and deep fry them till golden. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). garam masala. add turmeric powder. . Make small balls of aloo (potato) mixture.

Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. salt. Sprinkle finely chopped onions. Garnish with finely chopped coriander.. Add about 1/4 tsp of tamarind and green chutneys in each.SEV PURI RECIPE INGREDIENTS: 10 . Fill with a few chopped boiled potato cubes. Serve fresh. red chilli powder. Then generously sprinkle sev all over the puris. Sprinkle cumin powder. .

Serve immediately. Finally garnish with coriander leaves and lemon juice. onions. tomatoes. Add the sev and kaara pusa directly and mix well.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. 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. ..

Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. garam masala powder. . dhania powder. Heat oil in a kadai. turmeric powder. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. jeera powder. Press each ball with hand so that it would make into a round patty. chat masala powder.8 hours. Add ginger garlic paste. Now add tomatoes and salt. Mix and knead well into a dough. To prepare the ragada: Wash and soak channa for about 6 . Now. turmeric powder and salt. peel and mash the potatoes well. Boil channa with baking soda in pressure cooker till soft. Divide the dough into balls. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. fry till the onions are light golden brown. Take the mashed potatoes into a bowl.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. add ginger garlic paste. add chopped onions. red chilli powder and fry for 30 seconds. add the bread crumbs and knead well.

Cover and cook on medium heat for 3-4 minutes. Pour the ragada on the cutlets.Now. curd and mix well. put two cutlets in the plate. Take the serving plate. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Sprinkle chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot. add the boiled peas. . enough water.

Serve hot with roti.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. reserving some. until done. Saute for a minute. Stuff the eggplants with this mixture. Add little water if needed. . salt. add little water if necessary. Cook over low heat without burning. keeping the stem end intact. coriander seeds and peppercorns. Grind the mixture to a paste using blender. cashews and turmeric powder. Now add sliced onions and fry until brown. Now in the grinded mixture mix cayenne powder. tamarind paste. Add coconut and stir fry until browned. Slit each eggplant lengthwise into four. Heat the remaining oil in a pan and add the vegetables. 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. Keep an eye. Roll the potatoes in the remaining mixture.. remove and allow to cool. sugar.

coriander powder. stir well. wash and cut mushrooms in quarters. Mix in cashew nut paste dissolved in one cup of water. red chilli powder. Stir fry on low heat up for five minutes. Serve hot with naan and roti . garlic paste and stir fry for half a minute. turmeric powder. Mix in ginger paste.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. bring it to a boil and then mix in green peas and mushrooms. Heat up oil in a kadhai. Add a cup of water. garam masala powder and salt and stir fry till oil leaves the masala. Adjust seasoning. Cut onions finely. Mix in tomato puree. cinnamon stick and cut onions and stir fry until light golden brown. mix in green cardamom.

coriander leaves. Mix grated cauliflower. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. salt. Turn it and again pour oil or butter on the other side. as you would do for any paratha/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. and garam masala as a filling in paratha. green chilies. add the filling to the one chapati and cover it with the second one. chili powder. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. 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). Now roll it slightly. Spread it on the paratha and shallow fry over low heat. Note: It makes 18 parathas. . Cook on a low heat till golden brown. ginger. Make two medium size chapati. ajwain.

Fold it like a handkerchief. maida. salt and baking powder and sieve them together. Serve rumali roti hot with indian curry.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. 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). 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. Place the rumali roti carefully over it and cook till done. .

About half an before the naan are required. then cover with damp cloth and allow the dough to stand for 15 minutes. salt and baking powder into a bowl and make a well in the middle. knead again. eggs 2tbsp of oil in a bowl. 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. Add the remaining oil. turn on the oven to maximum heat. . Knead the dough again and cover and leave for 2-3 hours. Bake the indian bread naan until puffed up and golden brown. Mix the sugar. Divide the dough into 8 balls and allow rest for 3-4 minutes.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. Pour this into the center of the flour and knead adding water if necessary to form soft dough. milk. Serve hot.

. Make powder of fenugreek leaves and mix it to the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. salt. turmeric powder and mix well. Knead well again the dough and make balls. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. Rub oil into the flour. chili powder. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Fry until ginger starts turning brown. add the filling to the one chapati and cover it with the second one. Make two medium size chapati. then drop asafetida. Now roll it slightly. Remove the pan from the heat and allow to cool. Divide the mixture into 10 equal portions.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. Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side. Turn it and pour half tablespoon oil or butter. Toss in ginger and green chilies. Spread it on the paratha and shallow fry over low heat. Cook on a low heat till golden brown. . Add remaining ingredients and stir-fry for about 2 minutes. Seal the edges so that mixture doesn't come out. A few seconds later add the peas.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). For stuffing heat oil in a kadhai over moderate heat.

.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

as you would do for any paratha/roti. . (Refer the picture). Cook the lachha parata on a low heat till golden brown. Spread Oil on every fold. Now spread the ghee properly over entire surface. Cook on a pre-heated Tawa (flat griddle plate). 1tbsp oil & salt. Turn the lachha paratha and pour half tablespoon oil or butter. Make dough 30 minutes before and cover it with moist muslin cloth.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). 5 to 6 " diameter using dry flour. Turn it and again pour oil or butter on the other side. Take a Ping-Pong ball size lump of dough. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Using a knife make a 2" cut lengthways and fold it inwards . Heat the ghee so that it turns to liquid. Now roll it into a circle of appox. Spread it on the paratha and shallow fry over low heat.

Make two medium size chapati. 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). Put it in a pre-heated oven at 450-degree. add the filling to the one chapati and cover it with the second one. Add all the stuffing items to mashed potatoes and mix it properly.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). Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Now roll it slightly. . Mash the potatoes. as you would do for any parantha/roti.

Divide it into ten portions and flatten them out using rolling pin. vegetables or curries . Pre-heat the griddle and cook the rotis on each side. Butter the besan roti generously and serve hot with lentils.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.

Simmer for 10-12 minutes. Garnish with coriander. coriander seeds. Add the ground paste and saute till oil leaves the sides of the pan. Add vinegar and simmer for another 5-6 minutes. red chillies.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. Add the pork and pressure cook till almost done. . garlic. Remove the lid. Fry sliced onions. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. cumin seeds and the cinnamon with malt vinegar. add the potatoes and 2-3 cups of water. cardamoms and green chillies till the onions are transparent. peppercorns. Serve with steamed rice or bread. Remove and keep aside. cloves.

Add almond essence and food colouring if required. . Knead into a soft dough with egg whites on a clean surface.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. Mould into desired shapes.

The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar. Allow to cool slightly. .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. Knead again to blend. Then hang it up in a muslin cloth to drain for 3 hours. Heat the ghee in a heavy pan and add the cheese mixture. Remove form the heat and mix in the cardamom powder. Stir-Fry over very low heat until the ghee separates. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil.

allow to cool. stirring constantly. thinly sliced 1tbsp. stiring constantly. until it has thickened and reduced to about 13/4th cups. heavy pan and bring to boil over high heat. ground green cardamom seeds (chotti elaichi) 1tbsp. about 6 hours. (This will take about 40-45 minutes). stir well. Now add the sugar.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Cover with plastic wrap or foil and freeze until set. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. sugar or to taste 1/2 tsp. cut across into 3-4 slices. distributing evenly. Stir the sides of the pan constantly to avoid scalding. Now lower the heat and cook the milk. Slip each kulfi on to a dessert plate. . nuts and cardamom seeds. To serve. skinned badam (almonds). and serve. Pour the mixture into Kulfi molds or small ramekins. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. skinned pista (pistachios).

Bisquick. Make balls by gently rolling each portion between your palms into a smooth ball. Divide the dough into 18-20 portions. They will sink to the bottom of the pan. The balls must be fried very slowly under medium temperatures. The Gulab Jamuns should rise slowly to the top if the temperature is just right. . butter. one by one. If the temperature of the oil is too high then the gulab jamuns will tend to break. Cover with a damp yet dry kitchen towel.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. Heat the oil on high and then lower the heat to medium. gently shake the pan to keep the balls from browning on just one side. After about 5 mins. Instead. Slip in the balls into the hot oil from the side of the pan. the balls will rise to the surface. Place the balls on a plate. This will ensure complete cooking from inside and even browning. Now they must be gently and constantly agitated to ensure even browning on all sides. but do not try to move them. Add just enough whole milk to make a medium-hard dough. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

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

Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add hot water. add the broken wheat. partly cover and cook on a medium flame till most of the water has evaporated. 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. Heat ghee in a heavy bottomed pan. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Once all the water has evaporated. . Add more water if the wheat is not tender enough. add the sugar. ghee and 1/2 cup water. Stir. Saute on a high flame till it turns pinkish brown.

Mix the other ingredients. It should not get brown.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. Place them in a dessert bowl. . cool at room temperature and cut into 2" squares. except the pistachios well in a separate dish and pour over the squares. chill for 2-3 hours and then serve. Bake at 350 degrees for 35 minutes or until it sets. Remove from oven. Decorate the rasmalai with pistachios.

Deep fry in a kadai till golden brown in colour. Divide the dough into even sized balls. Make a hole in the centre of each rounds so that it resembles like doughnuts. .the final product is going to be the same. Add the cinnamon and the nutmeg.drain.5 cms. Allow the dough to stand for 20 minutes. but don’t worry if you cant make balls make whatever shape u can manage-. Knead until smooth and soft and the dough is free from stickiness. Sprinkle the powdered sugar on top.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. Eve the refined flour along with the baking powder into the basin. Roll the balls into 3" diameter rounds having a thickness of 0.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. I know that many of u might be amateurs at cooking.mix thoroughly all the ingredients in the basin adding the milk. Make a dough using a little water.

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

Dissolve the gelatine in a little warm milk. add the sugar. Add the vanilla essence and pour into a wetted mould. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. . Turn out when set. Then take the saucepan off the fire. fold in the stiffly beaten whites.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. leave to cool.

Cream together the butter. . Cool the cake and invert it on a dish.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Now mix flour and milk alternately in the mixture. First pour 1 layer in the tin then the second and continue this process alternatively. Grease and line a 8 inch baking tin. essence and sugar. In one portion add cocoa powder. Divide this batter into 2 parts. Mix well till the batter is smooth. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. 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.

. Pour this mixture in a baking pan and bake for 1. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. eggs and vanilla extract together. Add in the apples and the nuts. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.15 minutes at 350 degrees F.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. Apple cake is ready.

Decorate the cake with icing and candy. Let it cool completely. . Slice the round one in half.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. Place each half of the round on two corner of the square to make a perfect heart shape.

Put the boxes in freezer. 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.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. Let it freeze for about half-hour. . Tops boxes with 6 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. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along remaining seams. freeze and serve. To secure candies use icing. Decorate boxes according to liking with candies and icing. Line icing along seams to secure. Cut down graham crackers crosswise to make half.

Mix well. thick and sweetened cream.40 minutes or until the pudding is spongy. Put off the flame and add the beaten eggs and the breadcrumbs. . Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Grease pudding mould and pour the mixture into the mould. Then put it in the fridge for 1 hour before serving with fresh.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Beat the eggs and add the essence.

then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Boil these in water until soft. . Add the marmalade. 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. 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. Put mixture into a greased basin. add a little more milk. Dish up the pudding and serve with the sauce. Stir well and simmer for about 3 minutes. Remove from fire and add 2 tspfuls of lemon juice.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. If the mixture is too stiff. sieving the flour and baking powder. egg and milk.

Add in the rice. Take the pan off the gas. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. When the mustard seeds start popping add chana and urad daal. Add mustard seeds to the oil.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. mix all the ingredients with yogurt (curd) and milk. chana daal 1 tsp. add in the ginger. coriander and green chilies. Just before serving. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. mustard seeds 1 1/2 tsp. After a minute. Mix the salt and desiccated coconut. Curd rice is ready to be served. . Sauté them for a minute. urad daal 1 tsp.

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

.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. allow to splutter. Now add green chilies. Take it off from the flame and add lemon juice and mix well. curry leaves.Lemon rice is ready to be served. Now add this to the boiled rice and mix well. fry till brown. salt and fry for 2 minutes. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Add turmeric powder and peanuts.

1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Seve hot. 1 cup basmati rice. INGREDIENTS: 2 large tomatoes made into a thick puree. Pureed tomatoes are sauted with spices and then added to rice. Finally add the water and cook covered till done. salt and saute.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Put in the rice and mix well. 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. Now add the dry spices. .

Beat the curd in a bowl and divide into two equal portions. Dice the peeled potatoes and carrots and wash them. Add turmeric and chili powder. add 2/3 cup water.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. Chop the coriander and mint leaves. Slice the onions and green chilies. sprinkle little saffron curd. Add onions until golden brown. Then add green chilies. . and bring to a boil. then simmer until the vegetables are cooked. Heat ghee. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Drain and keep aside. Drain the water. some more water and add half the whole garam masala and salt in a pan. garlic and stir for a minute. Add the dry fruits and nuts when the vegetables are done. Peel ginger and garlic and chop finely. ginger. stir. saute for half a minute add the chopped vegetables and stir for a minute. In the handi with the cooked vegetables. Add the portion of plain curd. Bring the rice to a boil and cook until the rice is done. mint and coriander. add the remaining garam masala and sauté over medium heat until it begins to crackle. Put the rice. Soak the almonds in water for half an hour and keep aside.

Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top. mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd. Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed. .

curry leaves and a part of the corriander leaves. Add salt. When onions are golden add slit green chillies. Add cooked dhal water. Set aside. mix well and add 3 cups of water. cinnamon and cardamom. Fry the onions. Cook it for 8 to 10 minutes till the rice is done. Add the washed. Add the cooked dhal. Don't discard the cooked dhal water. 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. Keep the remaining corriander leaves for garnishing. ginger and garlic paste. mint. drained rice and chopped tomatoes. cloves. Fry for few minutes. . Fry for 2 minutes.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Garnish with chopped corriander leaves and serve hot.

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

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

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

Add lemon juice and fry for another minute. turmeric and salt to the chicken and mix well to cover the chicken pieces. ground coriander. 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. . Add the chicken pieces and layer the rest of the cut onions on top. Mix in the bay leaves stir fry for another minute stirring frequently. Stir frequently. Serve hot.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). stirring frequently fry for 8-10 minutes to a golden color. Mix in meat and onions to it. Mix in cut onions. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Sprinkle with chopped coriander leaves. Mix in the chilli powder. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Spread half of the cut onions on the bottom. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Stir well to mix all the ingredients. Cover pot with a tight fitting lid. Heat up oil in another pan. ginger and garlic.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. fry the mixture until it is well browned and a thick onion sauce has formed.

Put in the green and curd chillies. Add the marinated prawns. Peel the mangoes and cut into wedges. add salt to taste. Add the masala powders and stir. Heat 4 tablespoons of oil in a vessel. Keep the coconut residue also. Heat the remaining oil and coconut oil. Peel and chop the onion. wash and slit the green chillies and the curd chillies. Remove from heat and add the coconut milk and reheat to simmering point. Boil till it reduces by half and thickens. Cut the drumstick into 3" pieces. add the methi seeds and the whole red chillies and stir well.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Strain the curry through a mesh pressing well to extract all the flavors. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. . Lightly pound the methi seeds and keep. Add the coconut residue and 4 cups of water. Pour in the curry and simmer till it combines well. Keep aside. Soak and grind coconuts with ½ cup warm water and extract thick milk and keep. de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt. Cook till the prawns are 3/4th done. add the onion and fry till transparent. curry leaves and the kodumpuli. drumsticks and mangoes.

. Rest it for an hour in the refrigerator. Cut slices of about 1/2.NEIMEEN PORICHATHU RECIPE INGREDIENTS: 1 seer fish refined oilto fry for marinade 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 inch ginger (adrak) 12 clovesgarlic (lasan) 2 tblsp groundnut (moong fali) oil (tel) 2 lemons 2 tblsp rice(chawal) flour 10-12 curry leaves (kari patta) salt (namak) to taste How to make neimeen porichathu: Clean and wash the fish thoroughly. Squeeze both lemons and remove the juice. Serve hot with lemon wedges. 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. Peel ginger. Wash and chop the curry leaves finely. garlic and grind to a smooth paste. Mix all the ingredients for the marinade and apply uniformly on the fish.3/4 " thickness. fry few pieces at a time. Do not crowd the pan.

turmeric powder and mix well. .MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour. chili powder. Knead well again the dough and make balls. Note: It can also be cooked in an oven or tandoor. Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. salt. Roll into a slightly thick chapati than usual.

cooked meats are placed around this. and stock are introduced to the pan if and when the ingredients start to stick. roasting of meat is done in tandoors. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori.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. garlic and green chillies are fried in oil. Usually onions. The oil extracts and retains all the sharp flavours of the rai. Bhunna: In India. for example. or mud ovens.Also known as tadka or chonk. degs. vinegar and spices for a day or two before eating. the main ingredient (meat or vegetable) is added and cooked. and marinade dribs onto the charcoal. This smoky flavour is greatly prized. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. kadipatta. etc and coats the entire dish being prepared. but to make sure that this doesn’t stick. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. pouring the tempered oil over dal. After the oil separates from the mixture. tomatoes. jeera. burn or cook unevenly. This smoking adds a delicate flavour to the prepared meats. its fat. ginger. huge quantities of food was cooked in large vessels. 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. Bhunao (Saute/stir-fry): Small quantities of water. or as the last. Bukhara: Dum Pukht cuisine in India is over 200 years old. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. sending up sizzling steam that permeates the whole joint. a small amount of water is added. Do-Piaza: . As the meat cooks. repeatedly. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. in massive doublewalled ovens called bukharis. hing. In Rajasthan. or bowl. yogurt. before adding the vegetables for example.

where everyone eats out of it. For example mutton cooked in that particular style is called Ghosht do piaza.Mullah Do-Piaza. it is used to cook food very fast. One of the navratnas . the outer rim is used to keep the food warm. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Talna (Frying): In Indian cooking frying. and like kadhai cooking is eaten immediately. Some coal was placed on the lid to ensure even cooking. was the legendary cook at Akbar’s court. Dum (Steaming): In the olden days. retaining all its flavour and aroma. is done in a wok or kadhai. Dum means. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. in which the food is cooked. Kadhai cooking is quick and no water is used in this style of cooking. it is said he could conjour up culinary delights using only two onions. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Kadhai (Round bottomed pan): Usually the kadhai. when it is called for. Both bhunao and dum are aspects of Handi cooking. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. is placed directly on the table. the lid helps retain the aroma and flavour. Tawa: A thicker version of the household griddle. “to steam” or “mature” a dish. all children in India are told. The food continued to cook in its own steam. . which is constantly stirred until cooked. The round bottom uses less oil and cooks the food evenly.

6 green chillies. cut into pieces 02. 02. crushed 06. MATHEW FISH MOLEE INGREDIENTS: 01. 1 big tomato. taking care to see that the curry does not curdle. 2 cups thin coconut milk 10. 1 tsp peppercorns. Saute onion. crushed 08. ginger. Stir in tomato and thick coconut milk. 1 tsp garlic. half slit 07. 1 tsp ginger. Continue to cook over low heat for a few minutes. To serve 6 . 1 cup onion. Salt to taste 11. 03.M. peppercorns and curry leaves. A few curry leaves 09. chillies. Add thin coconut milk and stir to a simmering point. Remove from heat and serve hot. 1 cup thick coconut milk Method 01. crushed 05. Heat oil in a pan. garlic. Cook the fish over low heat with the lid on until the gravy thickens. cut into four 12. 04.K. 05. 2 cup refined vegetable oil 03. 1/2 kg fish fillets. sliced 04. Clean fish well in salted water. Add fish pieces and salt.MRS.

½ prawns For the masala 1. 3 pieces cocum. Coarsely grind ingredients 1 to 6. a few of the curry leaves. 1 tsp chilli powder 2.Mrs. 1 tsp ginger. Add the remaining curry leaves. Salt to taste 11. Remove from fire and serve hot.M. K. In an earthenware vessel. Wash prawns. To serve 5 . 4. 5. sliced 4. Splutter the mustard seeds. 10 button onions 5. 2 cups water 10. 10 garlic cloves 7.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 2 cups onion. 3. Add the prawn mixture and fry well. water and salt. 1 tsp mustard seeds 3. Heat the oil in a pan. 2” ginger 6. shell and devein. ½ cup coconut oil or any refined vegetable oil 2. Immerse and cook prawns until soft with 1 tsp ginger. mix the ground ingredients with cocum. 8-10 curry leaves 9. 1 tsp coriander powder 3. remove from fire. 6. A few curry leaves Method 1. When the curry is almost dry. 1/8 tsp pepper powder 4. 2. washed and soaked in water 8. add the sliced onions and fry till brown. julienned For the seasoning 1.

K. 1 cup hot water For the seasoning: 1. Mathew You will need: 1. 1 tsp mustard seeds 3. A few curry leaves 15. ½ cup coconut. ¼ tsp pepper corns 6. sliced 12. Salt to taste 18. ½ tsp cumin seeds 7. 1 kg mutton or chicken 2. sliced long 14.MEAT OOLARTHIYATHU Mrs. 2 tsp ginger. . finely chopped To serve 10 Method: 1. Wash and clean the meat. Grind into a paste ingredients 2 to 10. After the meat is tender and coated with a little gravy. Stir in the meat and fry well until dry. Cook the meat. 1 tsp aniseed 8. sliced thin and small. ¾ dsp chilli powder 3. 8 garlic cloves 13. 16. and fry the onion. smeared with salt and turmeric and fried. 1 dsp vinegar 17. 2. 2 cardamom pods 11. 1 dsp coriander powder 4. Heat oil. remove from fire. ½ cup button onions. 3. ¼ cup refined vegetable oil 2. 2” cinnamon 9.M. Cut into medium-size pieces. 3 cloves 10. 4. adding the ground paste and ingredients 11 to 18. Splutter mustard seeds. ½ tsp turmeric powder 5. 2 dsp onion.

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

3 cups.1” piece Vinegar.¼ teaspoon Sahjeera. 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.4 dessert spoon Onions sliced.½ cup Coconut milk extracted from I cup scraped coconut. When it is sauted well. the meat pieces are added. it is taken off the fire. Three cups of water are poured to this and the meat pieces are cooked.to taste Coconut oil. To prepare The second set of ingredients are ground to a smooth paste.½ cup Potatoes cut to square cubes and fried.Mrs.½ teaspoon Black pepper. Garlic pods-8 Nos Ginger. This is then transferred to the serving dish and decorated with the fried potato cubes. the gravy and coconut milk are added and when it begins to boil well.M. Coriander powder.2 Nos. When the gravy thickens and mixes well with the meat.1 dessert spoon salt.1 piece Cloves. a little more is added and the sliced onions are sauted.DUCK ROAST –I . the meat pieces are marinated with the paste along with vinegar and salt.2 teaspoon Turmeric powder.1 teaspoon Cumin.¼ teaspoon Cinnamon (1” length). K. Mathew Duck meat cut to large pieces.1 kg. . Once it is cooked the gravy is separated.9 Cardamom.

2 dsp ghee 17. Apply this paste o the duck pieces. When the duck is cooked. 9. Fry the cooked pieces of duck in the remaining oil. K. 11. 4. 2 dsp coriander powder 3. Remove from fire and serve the roast with the potatoes around it. 3 potatoes. To serve 6 . Drain the oil from the pan. Drain and keep aside. 1” ginger 12. 12. When this boiled. 1 cup thick coconut milk Method 1. 2” cinnamon 8. 3. 2 tsp chilli powder 4. add the fried pieces of duck and cook until all the gravy has been absorbed. 13. ½ cup onion. separate the pieces from the gravy. 6.Mrs. 9 cloves 9. Add 2 cups hot water and cook the duck. fry onion and keep aside. Wash and clean the duck/ cut into large pieces. Drain and keep aside. parboiled and quartered lengthwise 16. Add the coconut milk. Salt to taste 14.M.DUCK ROAST –II . 2 cardamom pods 10. 10.Mathew You will need: 1. 1 tsp peppercorns 6. covering the pan with a tight-fitting lid. 1 kg duck 2. Fry the potatoes in ghee and oil. 8 garlic cloves 11. 8. 2. ¼ cup refined vegetable oil 18. 7. 1 dsp vinegar 13. 2 cups hot water 15. Grind into a paste ingredients 2 to 11. 1 tsp aniseed 7. soaked in salt water and squeezed dry 19. sliced. 5. Add vinegar and salt. adding more oil if necessary. Pour the masala gravy into the same pan and add the fried onion. ½ tsp turmeric powder 5. In the same pan.

until they are a rich. or until potatoes are tender. combine ground spices. Heat the remaining oil in the saucepan over medium heat. and brown lightly. cayenne pepper and brown sugar. Turn off the heat. This mixture is the vindaloo paste. Add about 3 T water and blend until you have a smooth paste. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Remove onions with a slotted spoon and put them in a blender. In a small bowl. ground 2 lb chicken breast (boneless). Put the ginger and garlic in a blender. Add this onion paste to the spices in the bowl. dark brown.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the coriander and turmeric. Serve over rice. Stir until the paste browns slightly. tomato sauce and potatoes to the chicken in the saucepan. chopped (or less) 1 tablespoon coriander seeds. and coarsely chopped 10 garlic cloves. Add the vindaloo paste. reduce heat to low and simmer for about an hour. black mustard seeds and fenugreek seeds together in a spice grinder. cardamom seeds. whole 1 teaspoon peppercorns. vinegar. Cover the saucepan. cut into. but do not discard the oil. Stir and bring to a slight boil. peeled. garlic paste. Add the chicken. . peeled and cut into. When hot. light 10 tablespoon vegetable oil 2 large yellow onions. ground 1/2 teaspoon turmeric. Fry onions. add the ginger. Set aside. Heat oil in large saucepan over medium heat. whole 1 teaspoon fenugreek seeds. half-rings 6 tablespoon water 1 ginger. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. stirring frequently. peeled and coarsely. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. fresh (1-inch cube). peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. a little at a time. salt. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Stir a few seconds. cinnamon. black pepper.

Pour the paste from the blender and fry for a couple of minutes till the oil separates. 5. whipped cream and salt and cook gently (low heat) for 20 minutes. Heat some oil and put the cardamom. bay leaves and cloves and fry till bay leaves turn brown. 2. Put the onions and fry for a few minutes. 7. 6.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. 8. 4. almonds with water. Put the chicken. Add Garam Masala and corriander leaves and cook for another 10 minutes. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Grind the ginger. Keep it aside and drain oil. garlic. 3. Add 1 tbsp of yogurt and fry for 30 seconds. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. .

When serving. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. top with a teaspoon of heavy cream in the center of each bowl. minced 2 tablespoon fresh ginger. the sugar and salt. by Stendahl . Grind a bit of black pepper in the center of the cream. Add the minced chicken breast. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. 5. Simmer 5 minutes. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Bring soup to the boil. 4. 2. Recipe By : "The Bombay Palace Cookbook". In a large soup pot. blending well. Stir in the garlic and ginger paste and the dry masala. 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. melt the butter over medium heat. then lower heat and simmer 10 minutes. ** 1/4 cup heavy cream 1 fresh ground pepper. and the 1/2 cup of milk. Add the stock. * 1 cup cooked chicken. 3.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic.

turn over. skin. 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. Thread chicken pieces onto metal skewers and bake for 15 minutes.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. Blend in the garlic. Preheat oven to 500 F. Remove the chicken from the skewers and serve on a platter. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. and paprika. oil 4 cloves garlic. garam. from Feast of India By Rani . Baste with the marinade and the remaining oil. and bake for 15 minutes more. ginger. Cut the meat into 1-inch pieces and place on a platter. Mix together the yogurt and half the oil. ground chili.masala. baste the other side. Marinate for 30 minutes. Pour it over the chicken and marinate overnight in the refrigerator. peeled and 1 crushed 1 inch piece fresh gingerroot. cumin. and bones from the chicken.

to taste 1 chili powder. Put in the rest of the ingredients along with the dal and a little water.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. minced 1 teaspoon ground cumin seeds 1 salt. Heat 1 tblsp. ginger and garlic till soft. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. . Mix thoroughly with a spoon. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. of ghee over top before serving. Remove from fire and pour 5 tblsps. Cover tightly and cook over a low fire till the dal is tender and quite dry. ghee and fry onoin.

• Heat oil in a frying pan or kadhai. red chilli powder and salt. • Mash the brinjal well. garam masala. Stir properly and fry for about 5 to 7 minutes on medium heat. • Now add peas and mashed brinjal. Cook until tomatoes become soft. Turn upside down when lower portion becomes soft. • Add turmeric powder. • Remove from the flame and submerge it in a bowl containing cold water.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. Keep on rotating until it gets roasted properly. Serve it garnished with chopped coriander leaves. • Baigan Bharta is ready. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Fry the masala for a minute and add tomatoes. Peel off the darkened skin. .

. • Add chicken pieces and mix well to coat them with the gravy. Occasionally add a little water if required.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. ginger and garlic in the vegetable oil. • Chettinad chicken is ready to serve. • Add tomato pieces and salt. • Add remaining spices and fry for a few minutes. • Put the lid and simmer the contents for about half an hour. • Fry chopped onions. • The mixture would turn almost dry. Fry for another 5 minutes.

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

• Remove from the flame as soon as it begins to boil. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Add garam masala powder. • Add cream and curd to the daal. • Fry till tomatoes turn soft. • Now add turmeric powder. dhania powder. • Cook for about 25 minutes. • Add tomatoes. • Serve with naan or rice. • Fry for a few minutes. and green chilies. • Garnish with chopped coriander and add butter.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Pressure cook urad daal and rajma with water and little salt. Add daal and stir. ginger. and salt. • Heat oil in a kadhai. • Mash the mixture and again cook for 15-20 minutes. chili powder. • Reduce the flame to medium. • Saute cumin seeds and add garlic paste. finely chopped • 3 Green chilies. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Fry the paste till light brown. . • Add onions and saute till golden brown.

35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.

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

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

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

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

MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.

Then grind finely in an electric grinder. Make sure you always close the lid tightly after use. When the spices give off the fragrance allow to cool slightly. Store it in an airtight container for up to 3 months. .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. If electric grinder is not available. shaking the pan time to time. grind by hand and press through a fine sieve afterwards.

Store in an airtight container. . without roasting them first. push through a fine sieve. 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.

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