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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.
. peppercorns.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. garlic. cloves. Simmer for 10-12 minutes. Add vinegar and simmer for another 5-6 minutes. add the potatoes and 2-3 cups of water. cardamoms and green chillies till the onions are transparent. Garnish with coriander. Add the ground paste and saute till oil leaves the sides of the pan. cumin seeds and the cinnamon with malt vinegar. Remove the lid. red chillies. Fry sliced onions. Serve with steamed rice or bread. Remove and keep aside. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. coriander seeds. Add the pork and pressure cook till almost done.
Cut onions and tomatoes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Serve hot with steamed rice.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. coriander seeds and whole red chillies. Stir fry on a medium heat up for 3 minutes. Mix in the paste and 11/2 cup of water. . wash and cut each fish into 5-6 pieces. ginger and garlic paste and malt vinegar. Bring it to a boil and then mix in fish pieces and salt. Make a fine paste of all the roasted spices along with scraped coconut. Slit green chillies and cut into half. Stir constantly. Mix in green chillies and cut tomatoes. Roast cumin seeds. Heat up oil in a pan. Mix in cut onions and stir fry till golden brown.
Then add a cup of hot water. Cover and cook till the water dries and peas and keema are done.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. . Serve hot with nan or chapatis. Add cardomoms and garam masala and simmer. Garnish with coriander leaves. Add salt. turmeric and coriander powder. green chillies.
1tbsp. Chinese chili chicken goes well with steamed / boiled rice. Soya sauce. Serve chinese chili chicken hot garnished with chopped green onion tops. Bring to boil and add sugar. Add fried chicken pieces to it and cook for few minutes. Now in a separate wok / kadhai heat 1 tbsp. corn flour. ajinomoto and remaining Soya sauce. Add 2 cups of chicken broth or water. Take 1tbsp. oil and add garlic paste and green chilies and sauté for few seconds. salt. . pepper powder.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. Cook for 2-3 minutes. salt . Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Heat oil and deep fry the marinated chicken pieces till golden brown.
add it to the paste. Add fried Gobi kept aside and mix well. . soya sauce and tomato sauce to it. Take a tsp. of ginger and garlic paste. corn flour and salt using water.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. Heat oil in another pan and add the left ginger & garlic paste. Serve the gobi manchurian hot. chopped onions and green chili to it. mix aginomoto. Dip the gobi florets in the paste and deep fry till golden brown. Garnish it with coriander leaves. Now. Keep aside.
drain and keep aside. Now in a separate pan heat 2 tbsp oil. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp.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. green chilies and spring onions. salt. Bring it to a boil. ajinomoto. Add water. corn starch and add few chopped chilies and little salt to it. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. pepper powder. . Make small balls (like koftas) of the mixture . sugar and soya sauce. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Sauté garlic. Heat the oil in a kadhai / wok and deep fry the balls till golden brown.
Fold in the sides and form a tight roll. Set aside the filling to cool. then add carrots. sealing the edge with a little flour and water paste. stir fry for 10-15 seconds. To make the filling heat 2-3 tbsp oil in a wok. . cabbage and cook tossing the vegetables until they are crisp-tender. Deep fry in hot oil until golden. pepper and soya sauce.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Add leeks (if available) and stir fry for about 1 minute. Serve the vegetarian spring roll hot. Add the bean sprouts. To make the spring rolls place 2-3 tbsp. salt. of the filling in the center of each pancake.garlic and mushrooms.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. add ginger . cook stirring for 2 minutes. egg and water and make a smooth batter. Repeat the same till whole batter is utilized. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Cook both sides of the pancake till golden.
Then add first milk. curry leaves.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. . pour into fried masala and put in fish pieces. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. tomato in oil till light brown. Take rest of the milk. Cook for 10 minutes. Soak the grated coconut in warm water and then remove and keep aside first milk. Add juice of half a lime or to taste. ginger. When cooked add cornflour dissolved in water and boil. chillies. Saute the onion.
cumin seeds powder.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. garam masala. Heat oil in a pan. Serve fried fish tikka with chopped onions. Add fish pieces to the above mixture and mainate them for about 3 hours. chopped in circles. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. lemon juice. mint or coriander chutney. . salt. chili powder.
Set the plate at a tilt and leave it tilted for 2-3 hours. garlic. turning the pieces over once. discard it. . Add 1/4 tsp of salt to the yogurt and mix it in. Serve the fried fish hot with green chutney. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. When very hot. 1/4 tsp of salt and tbsp of water into the blender. until the fish is cooked through.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. karhai or frying pan over a medium flame. Empty the paste into a deep dish or shallow bowl. Remove with a slotted spoon. Set the oil to heat in a wok. Put the green coriander. Put the yogurt into another deep dish or shallow bowl. Fry all the pieces of fish this way. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. green chillies. 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. dip 2 or 3 pieces of fish.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 . 5 cm long and 4 cm wide. As water accumulates at one end. Fry for about 5 minutes. Blend until you have a paste.
cloves. coriander seeds. medium 1 no. Tomatoes. green cardamom. Add the tomatoes. Cover and cook till the chicken is done. Cloves 1/2 tsp Turmeric powder 1 no. remove the skin and cut into small pieces. Green cardamom 2 no. large 2 tsp Ginger. Heat oil in a vessel and fry the onions till golden. star anise. poppy seeds. Whole red chilies 1" stick Cinnamon 3 no. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. cinnamon. . cumin seeds. Add the chicken. Roast the whole red chilies. grated coconut. Curry leaves Fresh coriander Garnish. red chili powder and turmeric powder and sauté. chopped 2 tsp Garlic. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. then add curry leaves and the ground paste and sauté for some time. Chop the onions and tomatoes separately. rotis or tandoori naan . Onion. Lemon 10-12 no.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 milk. Unmold at once on platter and fill with indian chicken curry. Add all to rice and mix. Cook until onion is tender. Serve over rice ring. celery. 3/4 teaspoon salt and broth. add onion and almonds (until golden). Stir into onion mixture. 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. Cook until thickened. Add raisins. Press mixture into greased mold. Rice Ring : Melt butter in skillet. garlic and onion. stirring constantly. diced 1 (3 ounce) can mushrooms. Add chicken and mushrooms. Combine cornstarch. heat until plump. 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. . stir and heat through.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. add apple. curry powder.
Bake the chicken for 8 minutes. basting with margarine twice. 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. 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. cut into 2 inch cubes. While doing this. Preheat oven to 350º F. tomatoes. Marinate overnight in the refrigerator. Drain excess marinade and bake for another 2 minutes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. make the sauce in Part B. tomato puree 2 lbs. Put tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. . Deseed and chop green chilies. Add the chicken breast. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl.
Stir. and serve with the chicken tikka masala . green chilies. Add butter and cream. cloves. red chili powder. stir. add honey to taste. Cook over low heat until reduced to a thick sauce. and salt. Add fenugreek and ginger juliennes. If the sauce tastes sour. cardamoms. Strain through a strainer and bring to a boil.Add ginger and garlic paste.
Grill the chicken pieces till they are cooked well on both the sides. 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. Sprinkle lemon juice and chat masala and serve with onion rings .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.
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. chopped 1 medium onion. Now heat oil in a wok and throw in the cloves first. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once it starts boling add the marinated chicken. After that put in the garlic and then the onion. Once the tomatoes start getting a little roasted. sliced 1 tsp coriander powder 10 cloves garlic. Cook covered till the chicken is tender and serve hot with rotis. add the coriander powder.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. . Once the onions are pink in color add the tomatoes.
garam masala. Add salt. Grind onion (pyaj). Take off the fire and serve hot. Continue cooking it on medium flame till ghee/oil begins to separate. red chili powder (lal mirchi). ginger (adrak). Heat clarified butter (ghee) in a pan. cream (malai). . Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Simmer for 2 minutes. Grate 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. tomato (tamatar) paste. Add mava. green chilly (hari mirch). Add onion (pyaj). turmeric (haldi).
green chilly. Keep it aside for an hour. Simmer for 5 minutes and then finally put off the gas. red chili powder.. dried pudina leaves and mix well. ginger. garam masala.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. Heat butter in a pan. . Chop onion very finely. Continue cooking it on medium flame till ghee/oil begins to separate. cream . Add cottage cheese. salt. turmeric. Then add tomato paste. Put the pan on the flame and then add milk to the mixture. Take off the fire and serve hot. Put off the flame. Saute onions till pink in color. Grind tomato. curd.
Sprinkle with cut coriander. Mix in boiled peas and stir. crushed red chillies on the bread croutons and mix well. roasted sesame seeds. red chilli powder and roast till the oil leaves the masala. Mix in broken cashewnuts and raisins. . mix in onion paste and stir fry till pink. turmeric powder. Sprinkle cut green chillies. Mix in salt. Boil green peas. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Heat up oil in a pan. Mix in coriander powder and stir to mix well. Keep aside. Take off the heat.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in tomato puree. Mix in ginger-garlic paste and sautÃ©. roasted khoya and stir.
Add to the kadahi. Put it in a pressure cooker and wait for 1 whistle. ( soak it for a 1/2 hour). Serve sangri ki sabzi hot with dal ke parathe. Cook it for 10-15 minutes. Now give tadka by adding mustard (grounded). You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Keep the strained water aside. jeera and sabut red chilly.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.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . hing. When the tadka is ready add the masala paste. sangar and soaked amchur. Turn off the gas. Strain the sangar through a strainer. Add curd. Heat mustard oil in a kadahi. If required add the strained water. .
Add the green chillies. and garnish the chilli paneer with finely cut spring onions and coriander. salt. corn flour. 1 tsp salt. egg. Mix well. ajinomoto and the fried paneer cubes.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. vinegar. garlic. . ginger and water to just coat the paneer pieces with the mixture. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. soya sauce. Mix together the cottage cheese. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Grind onion.. Serve with nan or paranthas. tomato. Add paneer and capsicum pieces. Then add onion. ginger. When the capsicum are done put off the flame.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. Continue cooking it on medium flame till ghee/oil begins to separate. Add bay leaf. Mince cloves and cinnamom. ginger paste. Take off the fire and serve hot. Heat clarified butter in a pan. . tomato. red chili powder and orange color. cloves. capsicum in long pieces. cinnamon. salt. Cook on low flame.
tomato and salt.5-cm/1-inch cubes. the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander. 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. chili.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. Fry the paneer to a light brown and remove to drain on a plate. Stir for 56 minutes over low heat. Add the paneer and mutter (peas) along with the yogurt. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes.
PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Caution: Don't allow chili powder to burn . Just before serving. heat pure ghee in a small pan. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Now add onions and fry till golden brown. Now mash it in a mixer. Add all spices except red chili powder. add chili powder and immediately pour on the indian palak paneer. Take out in a bowl. Hold the pan over bowl. Add Paneer pieces to the gravy and cook until done. . Boil the spinach in water and cool it. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Heat oil in a kadai. 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).
Heat oil in a deep bottomed pan. fry till brown. garam masala powder.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. Garnish with chopped coriander and serve hot. Add turmeric powder. chopped onions and the ginger garlic paste. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. add the cumin seeds. salt and little water so that all the masalas are well combined. Add the chillies and tomatoes and fry till they are soft and pulpy. .
Serve the aloo palak hot as a side dish. Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes. Add the spinach. potatoes. Stir several times and then arrange the tomato and lemon slices over the mixture. salt and chilies.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.
. curd and salt.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). Deep fry the potatoes until golden brown. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Drain and set aside. Stir in the tomato puree. Dry the potatoes on a cloth and heat the ghee or oil. prick all over with a fork and soak in the water with little salt for 2 hours.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Drain well and set aside. stirring. until the vegetable are tender. the ground spices and salt and cook for 7-10 minutes. Add the potatoes. Add the cauliflower florets and fry. Add the green chilli and fry for a further 1 minute. 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. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. for 5 minutes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. . until they begin to splutter.
ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. you can substitute mustard seeds with cumin seeds. fry till the seeds start spluttering. Serve the aloo sabzi hot with roti or paratha. . curry leaves. add salt and turmeric powder and cubed aloo (potatoes). Green chillies 4-5 nos. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. peel and cube the potatoes. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. add the mustard seeds. For a different taste in aloo sabzi . Heat oil in a pan. slit green chillies.
Lower the flame. Add garam masala. by holding each in the palm of your hand and closing the fist. until they look slightly fried. and then simmer uncovered for about 15 minutes. Stir a few times until well mixed. Heat the ghee. turmeric and chilli powder. coriander. turn around over high heat. salt. add yogurt 1 tbsp at a time. . add potatoes and green chillies. Serve aloo dahi wale hot. bring the mixture to a boil. Add about 2 cups water. add cumin and asafoetida.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). When the cumin splutters. garnished with coriander leaves. stirring vigorously until all of it is well blended. add ginger and sauté till slightly fried. Keep these unevenly broken potatoes aside until further use.
cumin.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. Heat oil and sauté onions till golden. reserving 1 cup of cooking liquid. then add garlic and chopped ginger and green chilies. . Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Simmer. salt and half of the coriander leaves. Finely chop the remaining ginger. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. coriander leaves and shredded ginger. Drain.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. finely crushed 2 green chilies. Add tomatoes. uncovered until the liquid has been absorbed. the reserved cooking liquid. coriander. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. turmeric and chili powder and sauté over low heat until the oil separates. sliced 3 medium sized tomatoes. Add chole. Sauté for 5 minutes. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 .
fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Add 150ml/5fl oz water and grind to a fine paste. Now add the tomatoes. Meanwhile put the coconut. . roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. the yogurt and the garam masala.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). French beans and potato in a medium-sized saucepan. peas. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Set aside. poppy seeds and salt in the container of an electric blender. 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.5cm/1in pieces 1 medium-sized potato (100g/4oz). carrots. Add 250ml/8fl oz/1 cup water. Cover. When the vegetables are cooked. Bring to the boil and simmer gently for 2-3 minutes. chillies. Stir and simmer gently for 5 minutes. Bring to the boil. Stir gently to mix well. add the spice paste and another 150ml/5fl oz water. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. cut into 2.
bay leaf. Add hara channa and cook until done. add cumin. Garnish the hara chana masala with chopped corriander and serve hot.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add lemon juice.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. cloves. green chilli. and saute for 2 minutes. chopped ginger. chopped coriander and garam masala powder. . 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.
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 .
Gently scoop out the centers . Cut the top of tomato (tamatar ) like a cap. Red chili powder to taste. Top with grated cheese and chopped coriander. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Serve the stuffed paneer tomato hot. Fill tomatoes with the mixture.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt.mix well and cock for a minute. Heat oil in a kadhai add chopped onions and green chilies till tender. . Add paneer . Keep aside the scooped portion and chop the cut tops . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. put little butter and pressure cook for one whistle. Place tomatoes in a cooker container . 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.
Mash the boiled potatoes. chopped coriander leaves and thinly sliced rings of tomato. Serve hot. Now add all spices. mashed potatoes and peas and fry for few moments. drain water and keep aside to cool. . Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Garnish the bharawan capsicum with grated 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). Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Make small balls of aloo (potato) mixture. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). brown Serve aloo bonda hot with chutney. little salt and chili powder to it.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. In a bowl take a cup of gram flour. add turmeric powder. coriander. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. . Dip each ball in the batter and deep fry them till golden. and green chilies to the mashed aloo (potatoes) and mix well. garam masala. chili powder.
.SEV PURI RECIPE INGREDIENTS: 10 . Add about 1/4 tsp of tamarind and green chutneys in each. Sprinkle cumin powder. Then generously sprinkle sev all over the puris.. Fill with a few chopped boiled potato cubes. salt. Sprinkle finely chopped onions.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. Garnish with finely chopped coriander. Serve fresh. red chilli powder.
Serve immediately. Add the sev and kaara pusa directly and mix well. Mix all the ingredients under seasoning and add to this.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. Lightly crush and add the nimkis and golgappas. . Drain the water from the grated potatoes and mix that as well. tomatoes. Finally garnish with coriander leaves and lemon juice.. onions.
8 hours. add ginger garlic paste. Now add tomatoes and salt. turmeric powder and salt. peel and mash the potatoes well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. fry till the onions are light golden brown. Mix and knead well into a dough. jeera powder. Add ginger garlic paste. chat masala powder. dhania powder. Now. add chopped onions. Take the mashed potatoes into a bowl. Heat oil in a kadai. red chilli powder and fry for 30 seconds. garam masala powder. 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. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. .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. Press each ball with hand so that it would make into a round patty. turmeric powder. To prepare the ragada: Wash and soak channa for about 6 . add the bread crumbs and knead well.
To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Cover and cook on medium heat for 3-4 minutes. put two cutlets in the plate. add the boiled peas. curd and mix well. Pour the ragada on the cutlets. .Now. Sprinkle a pinch of chat masala powder and serve hot. Sprinkle chopped onions and coriander leaves. Take the serving plate. enough water.
remove and allow to cool. salt. Saute for a minute. Roll the potatoes in the remaining mixture. Stuff the eggplants with this mixture..BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Add little water if needed. 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. cashews and turmeric powder. reserving some. Slit each eggplant lengthwise into four. Keep an eye. add little water if necessary. Now in the grinded mixture mix cayenne powder. until done. . Heat the remaining oil in a pan and add the vegetables. Add coconut and stir fry until browned. coriander seeds and peppercorns. Cook over low heat without burning. tamarind paste. Grind the mixture to a paste using blender. sugar. Serve hot with roti. Now add sliced onions and fry until brown. keeping the stem end intact.
coriander powder. turmeric powder. Mix in tomato puree. Add a cup of water. garlic paste and stir fry for half a minute. Mix in cashew nut paste dissolved in one cup of water. mix in green cardamom.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. wash and cut mushrooms in quarters. stir well. Adjust seasoning. bring it to a boil and then mix in green peas and mushrooms. garam masala powder and salt and stir fry till oil leaves the masala. Mix in ginger paste. Stir fry on low heat up for five minutes. cinnamon stick and cut onions and stir fry until light golden brown. Cut onions finely. Serve hot with naan and roti . red chilli powder. Heat up oil in a kadhai.
chili powder. Cook on a pre-heated Tawa (flat griddle plate). Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. . add the filling to the one chapati and cover it with the second one. Mix grated cauliflower. Note: It makes 18 parathas. and garam masala as a filling in paratha. ajwain. Turn it and again pour oil or butter on the other side. salt.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. Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. ginger. Cook on a low heat till golden brown. Now roll it slightly. Make two medium size chapati. green chilies. 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). coriander leaves. as you would do for any paratha/roti.
Fold it like a handkerchief. . 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). maida. salt and baking powder and sieve them together.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. 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. Serve rumali roti hot with indian curry.
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. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Mix the sugar. Add the remaining oil. . turn on the oven to maximum heat. Serve hot. milk. Knead the dough again and cover and leave for 2-3 hours. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. knead again.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. eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Divide the dough into 8 balls and allow rest for 3-4 minutes. About half an before the naan are required.
. Roll into a slightly thick chapati than usual. turmeric powder and mix well. salt. 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. Note: It can also be cooked in an oven or tandoor.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. chili powder. Knead well again the dough and make balls. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Rub oil into the flour.
Turn it and pour half tablespoon oil or butter. Now roll it slightly. Add remaining ingredients and stir-fry for about 2 minutes. .maida. Cook on a low heat till golden brown. Make two medium size chapati. Spread it on the paratha and shallow fry over low heat. Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side. Fry until ginger starts turning brown. Remove the pan from the heat and allow to cool. Seal the edges so that mixture doesn't come out. add the filling to the one chapati and cover it with the second one. 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). Divide the mixture into 10 equal portions. then drop asafetida. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Toss in ginger and green chilies. For stuffing heat oil in a kadhai over moderate heat.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
Take a Ping-Pong ball size lump of dough. Make dough 30 minutes before and cover it with moist muslin cloth. Heat the ghee so that it turns to liquid. 5 to 6 " diameter using dry flour. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Spread Oil on every fold.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). Cook on a pre-heated Tawa (flat griddle plate). . Now roll it into a circle of appox. Using a knife make a 2" cut lengthways and fold it inwards . (Refer the picture). Turn it and again pour oil or butter on the other side. Now spread the ghee properly over entire surface. as you would do for any paratha/roti. Cook the lachha parata on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. Turn the lachha paratha and pour half tablespoon oil or butter. 1tbsp oil & salt.
When top side is done change the side and keep a check (till properly baked) Spread butter over it. .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). Put it in a pre-heated oven at 450-degree. Serve aloo paratha hot with yogurt (curd). add the filling to the one chapati and cover it with the second one. as you would do for any parantha/roti. Make two medium size chapati. Now roll it slightly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Add all the stuffing items to mashed potatoes and mix it properly. Mash the potatoes.
Pre-heat the griddle and cook the rotis on each side. Butter the besan roti generously and serve hot with lentils. vegetables or curries .BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Divide it into ten portions and flatten them out using rolling pin.
Add the ground paste and saute till oil leaves the sides of the pan. Add vinegar and simmer for another 5-6 minutes. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. cardamoms and green chillies till the onions are transparent. . add the potatoes and 2-3 cups of water. peppercorns.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. Garnish with coriander. Add the pork and pressure cook till almost done. Remove and keep aside. red chillies. cumin seeds and the cinnamon with malt vinegar. Serve with steamed rice or bread. Simmer for 10-12 minutes. cloves. coriander seeds. Fry sliced onions. garlic. Remove the lid.
DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. . Add almond essence and food colouring if required. Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes.
MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Stir-Fry over very low heat until the ghee separates. Remove form the heat and mix in the cardamom powder. The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar. Allow to cool slightly. Cut into squares and decorate with silver foil. . Pat into a flat cake and cool completely. Heat the ghee in a heavy pan and add the cheese mixture. Knead again to blend. Then hang it up in a muslin cloth to drain for 3 hours.
finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. allow to cool. Pour the mixture into Kulfi molds or small ramekins. . sugar or to taste 1/2 tsp. about 6 hours. Now lower the heat and cook the milk. Slip each kulfi on to a dessert plate. heavy pan and bring to boil over high heat. nuts and cardamom seeds. Cover with plastic wrap or foil and freeze until set. stiring constantly. thinly sliced 1tbsp. distributing evenly.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. skinned badam (almonds). remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Now add the sugar. until it has thickened and reduced to about 13/4th cups. cut across into 3-4 slices. and serve. stirring constantly. stir well. ground green cardamom seeds (chotti elaichi) 1tbsp. skinned pista (pistachios). To serve.
Bisquick. Now they must be gently and constantly agitated to ensure even browning on all sides. After about 5 mins. Instead.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. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. Add just enough whole milk to make a medium-hard dough. Slip in the balls into the hot oil from the side of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. the balls will rise to the surface. butter. Heat the oil on high and then lower the heat to medium. Divide the dough into 18-20 portions. Place the balls on a plate. but do not try to move them. The Gulab Jamuns should rise slowly to the top if the temperature is just right. one by one. Make balls by gently rolling each portion between your palms into a smooth ball. They will sink to the bottom of the pan. . gently shake the pan to keep the balls from browning on just one side. Cover with a damp yet dry kitchen towel. This will ensure complete cooking from inside and even browning.
unmould. Take some mixture and press into mould.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. The on slow till done. invert and carefully. Use cookie moulds. gently turning occasionally.Add powdered sugar and mix well. add cardamom. while on heat. Make sure to stir continuously. Allow to cool. When set well. The pedas are ready to be served. When mixture thick and gooey. first sprinkle some at bottom.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Mix well. Put mixture in a large heavy or nonstick pan. or shape pedas with palms into patty rounds. . and take off fire. Heat first on high for few minutes. If using moulds. Mix pistachios and cardamom seeds and press a bit on top of each.
Serve the lapssi hot garnished with blanched almonds and pistachios. add the broken wheat. 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. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Add more water if the wheat is not tender enough. Once all the water has evaporated.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. ghee and 1/2 cup water. . Stir. Add hot water. add the sugar. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. partly cover and cook on a medium flame till most of the water has evaporated. Saute on a high flame till it turns pinkish brown.
It should not get brown. Place them in a dessert bowl. Remove from oven. chill for 2-3 hours and then serve. Decorate the rasmalai with pistachios. except the pistachios well in a separate dish and pour over the squares. Mix the other ingredients. Bake at 350 degrees for 35 minutes or until it sets. . cool at room temperature and cut into 2" squares.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.
) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Divide the dough into even sized balls. Make a dough using a little water. Knead until smooth and soft and the dough is free from stickiness. .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.drain. Eve the refined flour along with the baking powder into the basin. Sprinkle the powdered sugar on top.the final product is going to be the same. Allow the dough to stand for 20 minutes.mix thoroughly all the ingredients in the basin adding the milk. Deep fry in a kadai till golden brown in colour. Make a hole in the centre of each rounds so that it resembles like doughnuts. Add the cinnamon and the nutmeg. but don’t worry if you cant make balls make whatever shape u can manage-.5 cms. Roll the balls into 3" diameter rounds having a thickness of 0. I know that many of u might be amateurs at cooking.
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. When half the milk is in. . then add the rest of the milk. Get a little fat really hot before pouring in the batter. still beating. beat well for 10 minutes. Add about a tblspful of cold water at the last minute for a really light pudding. add a little of the milk and mix it in well. The batter should stand for atleast 1 hour before it is used. then bake in a moderate oven for 30 minutes. raising the heat just enough to brown it at the end. make a well in the center and break the eggs into it.
fold in the stiffly beaten whites. Dissolve the gelatine in a little warm milk.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. Then take the saucepan off the fire. add the sugar. Turn out when set. 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. leave to cool.
MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Cream together the butter. .200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Now mix flour and milk alternately in the mixture. Bake this tin in a preheated oven at 180 . Mix well till the batter is smooth. In one portion add cocoa powder. Divide this batter into 2 parts. Cool the cake and invert it on a dish. First pour 1 layer in the tin then the second and continue this process alternatively. essence and sugar. Grease and line a 8 inch baking tin. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.15 minutes at 350 degrees F. . eggs and vanilla extract together. Pour this mixture in a baking pan and bake for 1. Apple cake is ready. Add in the apples and the nuts.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.
Also bake a two-layer cake in a square pan.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Let it cool completely. Slice the round one in half. Place each half of the round on two corner of the square to make a perfect heart shape. . Decorate the cake with icing and candy.
freeze and serve. . Decorate boxes according to liking with candies and icing. Pour one scoop ice cream in the center of each of six graham cracker halves. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. Line icing along seams to secure. Cut down graham crackers crosswise to make half. Let it freeze for about half-hour. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. To secure candies use icing.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Line icing along remaining seams. Put the boxes in freezer.
Allow the pudding to shrink before unmoulding. Mix well.40 minutes or until the pudding is spongy. Warm the milk and mix in the sugar. Gently mix in the cooca powder. 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. Put off the flame and add the beaten eggs and the breadcrumbs. Then put it in the fridge for 1 hour before serving with fresh. . Beat the eggs and add the essence.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. thick and sweetened cream.
Dish up the pudding and serve with the sauce. cover with a double piece of greased paper and steam for 2 1/2 hours. If the mixture is too stiff.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. Remove from fire and add 2 tspfuls of lemon juice. Add the marmalade. Stir well and simmer for about 3 minutes. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. egg and milk. 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. . To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. add a little more milk. sieving the flour and baking powder. Boil these in water until soft. Put mixture into a greased basin.
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. After a minute. Take the pan off the gas. mix all the ingredients with yogurt (curd) and milk. coriander and green chilies. Mix the salt and desiccated coconut. Add in the rice. Just before serving. mustard seeds 1 1/2 tsp. Add mustard seeds to the oil. . chana daal 1 tsp. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. add in the ginger. Sauté them for a minute. When the mustard seeds start popping add chana and urad daal. Curd rice is ready to be served. urad daal 1 tsp.
Finish with remaining saffron and cook till grains are separated and done. walnuts & cashew nuts.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. . Cook a little. Add half-saffron dissolved in little warm milk. Fry whole spices. turmeric powder. add rice and sauté. Add hot water and mix well. Garnish kashmiri pulao with fried onions. Heat oil and fry onions till golden brown and remove.
Add turmeric powder and peanuts. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. salt and fry for 2 minutes. . allow to splutter. fry till brown. Take it off from the flame and add lemon juice and mix well.Lemon rice is ready to be served.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. Now add this to the boiled rice and mix well. curry leaves. Now add green chilies.
Pureed tomatoes are sauted with spices and then added to rice. 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. 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. INGREDIENTS: 2 large tomatoes made into a thick puree. Finally add the water and cook covered till done. Put in the rice and mix well. Seve hot. Now add the dry spices.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. salt and saute. . 1 cup basmati rice.
garlic and stir for a minute. some more water and add half the whole garam masala and salt in a pan. Then add green chilies. Add onions until golden brown. Bring the rice to a boil and cook until the rice is done. and bring to a boil. Drain and keep aside. Beat the curd in a bowl and divide into two equal portions. Dice the peeled potatoes and carrots and wash them.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. In the handi with the cooked vegetables. Peel ginger and garlic and chop finely. Soak the almonds in water for half an hour and keep aside. stir. Add turmeric and chili powder. Add the portion of plain curd. . Dissolve saffron in warm milk and add it to one portion of the curd mixture. then simmer until the vegetables are cooked. mint and coriander. Drain the water. add 2/3 cup water. Put the rice. Chop the coriander and mint leaves. saute for half a minute add the chopped vegetables and stir for a minute. Heat ghee. Add the dry fruits and nuts when the vegetables are done. sprinkle little saffron curd. ginger. add the remaining garam masala and sauté over medium heat until it begins to crackle. Slice the onions and green chilies.
Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.Then spread half the rice and again sprinkle the remaining saffron-curd. cover the lid tightly so that it gets sealed. . mint and coriander and top it with the remaining rice.
cinnamon and cardamom. Add the cooked dhal. Add the washed. Cook it for 8 to 10 minutes till the rice is done.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Fry for 2 minutes. Add salt. cloves. Fry the onions. curry leaves and a part of the corriander leaves. Keep the remaining corriander leaves for garnishing. Garnish with chopped corriander leaves and serve hot. When onions are golden add slit green chillies. mix well and add 3 cups of 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. ginger and garlic paste. Set aside. mint. . Add cooked dhal water. Don't discard the cooked dhal water. drained rice and chopped tomatoes. Fry for few minutes.
carrot. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Then add onions and saute them for a minute ot till they get pink in color.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. 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).Heat it for about 10 seconds. Serve the vegetable (veg ) biryani hot with raita and pickle. Add all the fried vegetables. Garnish with dry fruits and green coriander leaves. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. . Add fine chopped tomatoes and fry till they are properly cooked. 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. Add this fine yogurt and stir well. Cook for about 3 minutes. cinnamon and caraway seeds powder.Cook it in pressure cooker or in a pan or microwave. Add salt and red chilli powder and stir. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Take 1 tblsp oil in a pan and add mustard seeds. Take this vegetable biryani out in a rice serving dish. Fry the green peas also. green chilli. cloves. black pepper powder and stir for about half minute.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. potato.
Preheat the oven to 300°F.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. Cover the bowl with the aluminium foil. In a serving bowl mix the shrimps and rice together. 1/2 tsp salt and 2 cup of water. garlic. Add the shrimps and 1/2 tsp salt. Add the rice and stir fry for about 10 minutes. Make a fine paste of green chilies. Add the paste to the onions and stir for about 5 minutes. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. cashew nuts & coconut. 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. ginger. Add the peas. Put it in the oven for about 10 . . garam masala.15 minutes. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Take off from oil and put it on absorbent paper.black pepper soya sauce and hot sauce. Skew chicken and vegetables closely on bamboo skewers.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. Decorate with lemon pieces and mint leaves. capsicum. Heat up oil in a big size frying pot or karahi. . Or you can grill the chicken over hot charcoal. and tomatoes into small cubes. Cut the onion. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. salt . cover and leave to marinate for 2-3 hours. Serve with hot with mint chutney. Put in a round dish with the lemon juice. Mix well. 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.
chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. Mix in meat and onions to it. . ground coriander. Add lemon juice and fry for another minute. Mix in cut onions. Mix in the bay leaves stir fry for another minute stirring frequently. Heat up oil in another pan. ginger and garlic. fry the mixture until it is well browned and a thick onion sauce has formed. Stir well to mix all the ingredients. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cover pot with a tight fitting lid. Stir frequently. stirring frequently fry for 8-10 minutes to a golden color. Sprinkle with chopped coriander leaves. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Mix in the chilli powder.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. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Add the chicken pieces and layer the rest of the cut onions on top. Serve hot. turmeric and salt to the chicken and mix well to cover the chicken pieces.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Spread half of the cut onions on the bottom.
Peel and chop the onion. Cut the drumstick into 3" pieces. Add the marinated prawns. Add the coconut residue and 4 cups of water. (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. Put in the green and curd chillies. Keep aside. add the onion and fry till transparent.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. add the methi seeds and the whole red chillies and stir well. Heat 4 tablespoons of oil in a vessel. Peel the mangoes and cut into wedges. Remove from heat and add the coconut milk and reheat to simmering point. Lightly pound the methi seeds and keep. Boil till it reduces by half and thickens. . Cook till the prawns are 3/4th done. Keep the coconut residue also. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. drumsticks and mangoes. Pour in the curry and simmer till it combines well. Heat the remaining oil and coconut oil. curry leaves and the kodumpuli. de-vein and wash the prawns. add salt to taste. wash and slit the green chillies and the curd chillies. Strain the curry through a mesh pressing well to extract all the flavors. Pat them dry and marinate in turmeric powder and little salt. Add the masala powders and stir.
Do not crowd the pan.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. Wash and chop the curry leaves finely. . Peel ginger. garlic and grind to a smooth paste. Serve hot with lemon wedges. Rest it for an hour in the refrigerator. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown.3/4 " thickness. Cut slices of about 1/2. Mix all the ingredients for the marinade and apply uniformly on the fish. Squeeze both lemons and remove the juice. fry few pieces at a time.
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. Roll into a slightly thick chapati than usual. Rub oil into the flour. . Knead well again the dough and make balls. salt. Make powder of fenugreek leaves and mix it to the flour. chili powder. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. turmeric powder and mix well.
hing. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. ginger. and marinade dribs onto the charcoal. After the oil separates from the mixture. 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. sending up sizzling steam that permeates the whole joint. repeatedly. yogurt. Bhunna: In India. Usually onions. jeera. for example. Bukhara: Dum Pukht cuisine in India is over 200 years old. or mud ovens. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. the main ingredient (meat or vegetable) is added and cooked. a small amount of water is added. As the meat cooks. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. Bhunao (Saute/stir-fry): Small quantities of water. but to make sure that this doesn’t stick. degs. its fat. garlic and green chillies are fried in oil. burn or cook unevenly. roasting of meat is done in tandoors. The oil extracts and retains all the sharp flavours of the rai. or bowl. before adding the vegetables for example. Do-Piaza: . kadipatta. cooked meats are placed around this. In Rajasthan. huge quantities of food was cooked in large vessels. vinegar and spices for a day or two before eating.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. tomatoes. 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. and stock are introduced to the pan if and when the ingredients start to stick. This smoky flavour is greatly prized. This smoking adds a delicate flavour to the prepared meats. etc and coats the entire dish being prepared. or as the last. in massive doublewalled ovens called bukharis.Also known as tadka or chonk.
was the legendary cook at Akbar’s court. which is constantly stirred until cooked. and like kadhai cooking is eaten immediately. “to steam” or “mature” a dish. it is said he could conjour up culinary delights using only two onions. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. in which the food is cooked. where everyone eats out of it. Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. For example mutton cooked in that particular style is called Ghosht do piaza. . Dum (Steaming): In the olden days. all children in India are told. Dum means. One of the navratnas . Talna (Frying): In Indian cooking frying. the outer rim is used to keep the food warm. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning.Mullah Do-Piaza. Some coal was placed on the lid to ensure even cooking. The round bottom uses less oil and cooks the food evenly. when it is called for. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Both bhunao and dum are aspects of Handi cooking. The food continued to cook in its own steam. is placed directly on the table. the lid helps retain the aroma and flavour. Kadhai (Round bottomed pan): Usually the kadhai. is done in a wok or kadhai. retaining all its flavour and aroma. it is used to cook food very fast. Tawa: A thicker version of the household griddle.
1 cup onion. Stir in tomato and thick coconut milk. half slit 07. crushed 06. To serve 6 . 05. 1/2 kg fish fillets. 1 tsp peppercorns.M. 02. crushed 08. 03. Heat oil in a pan. Saute onion. cut into four 12. Continue to cook over low heat for a few minutes. Add thin coconut milk and stir to a simmering point. 1 tsp garlic. Salt to taste 11. 1 cup thick coconut milk Method 01. chillies. MATHEW FISH MOLEE INGREDIENTS: 01. sliced 04. 04. taking care to see that the curry does not curdle. 2 cup refined vegetable oil 03. crushed 05.MRS. cut into pieces 02. peppercorns and curry leaves. Cook the fish over low heat with the lid on until the gravy thickens. A few curry leaves 09. 1 big tomato. ginger.K. 2 cups thin coconut milk 10. garlic. 6 green chillies. 1 tsp ginger. Clean fish well in salted water. Remove from heat and serve hot. Add fish pieces and salt.
a few of the curry leaves. shell and devein. 2 cups onion. water and salt. Splutter the mustard seeds. 8-10 curry leaves 9. julienned For the seasoning 1. 10 garlic cloves 7. Salt to taste 11. remove from fire. 1 tsp mustard seeds 3. 10 button onions 5. Heat the oil in a pan. K. To serve 5 . 1/8 tsp pepper powder 4. When the curry is almost dry. add the sliced onions and fry till brown. Add the remaining curry leaves. 1 tsp coriander powder 3. ½ prawns For the masala 1. 1 tsp chilli powder 2.M. Wash prawns. Immerse and cook prawns until soft with 1 tsp ginger. A few curry leaves Method 1. 3. 1 tsp ginger. washed and soaked in water 8. Remove from fire and serve hot. 5.Mrs. mix the ground ingredients with cocum. 3 pieces cocum. 2. 6. 4. sliced 4. 2” ginger 6. In an earthenware vessel. Add the prawn mixture and fry well. Coarsely grind ingredients 1 to 6. ½ cup coconut oil or any refined vegetable oil 2.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 2 cups water 10.
Heat oil. sliced thin and small. remove from fire. Wash and clean the meat. 2 tsp ginger. 3 cloves 10. A few curry leaves 15. After the meat is tender and coated with a little gravy. 3. 2 dsp onion. 1 cup hot water For the seasoning: 1. ¾ dsp chilli powder 3. ½ cup button onions. K. 2 cardamom pods 11. Cut into medium-size pieces. 16. Mathew You will need: 1.MEAT OOLARTHIYATHU Mrs. Splutter mustard seeds. and fry the onion. ¼ cup refined vegetable oil 2. 2” cinnamon 9. 8 garlic cloves 13. Salt to taste 18. ½ tsp turmeric powder 5. . ½ cup coconut. Grind into a paste ingredients 2 to 10. ½ tsp cumin seeds 7. 1 kg mutton or chicken 2. finely chopped To serve 10 Method: 1. adding the ground paste and ingredients 11 to 18. sliced 12. 4. 1 dsp coriander powder 4. smeared with salt and turmeric and fried.M. sliced long 14. ¼ tsp pepper corns 6. 1 tsp mustard seeds 3. Stir in the meat and fry well until dry. 2. 1 tsp aniseed 8. Cook the meat. 1 dsp vinegar 17.
When it splutters. Turmeric powder ½ cup oil 1 tsp. cut into small pieces 3 dsp. Add boiling water.Mrs. Let the meat cook till oil floats on top.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Pork. add onion and saute till it turns light brown in colour. vinegar and salt.M. Remove from fire. See that the gravy is thick and creamy. Stir in the meat and saute. Serve hot. Add the soaked masala and fry it on slow fire till the oil separates.K. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Coriander powder ½ tsp.Heat oil and fry mustard. Chilli powder 1 dsp. .Mathew INGREDIENTS: 1 kg. long slices onion 1 dsp. Pepper powder ½ tsp.PORK CURRY HOT . Mustard seeds ¼ cup thin.
Mathew Duck meat cut to large pieces. a little more is added and the sliced onions are sauted. the meat pieces are added. the gravy and coconut milk are added and when it begins to boil well.1” piece Vinegar. To prepare The second set of ingredients are ground to a smooth paste. If oil in the kadai is not enough.2 teaspoon Turmeric powder. the meat pieces are marinated with the paste along with vinegar and salt. This is then transferred to the serving dish and decorated with the fried potato cubes. K.1 piece Cloves. Three cups of water are poured to this and the meat pieces are cooked.M. When it is sauted well.1 teaspoon Cumin.4 dessert spoon Onions sliced. Once it is cooked the gravy is separated. Garlic pods-8 Nos Ginger.3 cups. .1 dessert spoon salt.½ cup Coconut milk extracted from I cup scraped coconut.½ cup Potatoes cut to square cubes and fried.1 kg. Coriander powder.2 Nos.DUCK ROAST –I . When the gravy thickens and mixes well with the meat. it is taken off the fire.¼ teaspoon Cinnamon (1” length). The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.¼ teaspoon Sahjeera.to taste Coconut oil.Mrs.½ teaspoon Black pepper.9 Cardamom.
2 dsp coriander powder 3. 1 kg duck 2. Fry the potatoes in ghee and oil. 5. Add 2 cups hot water and cook the duck. Drain and keep aside. fry onion and keep aside. 11. 10.M. Drain the oil from the pan. 4. To serve 6 . 13. 3 potatoes. Add the coconut milk. 8 garlic cloves 11. Fry the cooked pieces of duck in the remaining oil. add the fried pieces of duck and cook until all the gravy has been absorbed. separate the pieces from the gravy. ½ tsp turmeric powder 5. 2” cinnamon 8.Mathew You will need: 1. 9. 2 cups hot water 15. adding more oil if necessary. ¼ cup refined vegetable oil 18. sliced. 1 tsp peppercorns 6. 9 cloves 9.Mrs. Add vinegar and salt. 1 tsp aniseed 7.DUCK ROAST –II . Grind into a paste ingredients 2 to 11. 2 cardamom pods 10. When this boiled. covering the pan with a tight-fitting lid. 6. 7. soaked in salt water and squeezed dry 19. 3. 1” ginger 12. Remove from fire and serve the roast with the potatoes around it. 1 dsp vinegar 13. 1 cup thick coconut milk Method 1. 12. 2 dsp ghee 17. 2 tsp chilli powder 4. 2. Pour the masala gravy into the same pan and add the fried onion. K. Drain and keep aside. In the same pan. When the duck is cooked. Apply this paste o the duck pieces. ½ cup onion. Wash and clean the duck/ cut into large pieces. 8. Salt to taste 14. parboiled and quartered lengthwise 16.
and brown lightly. but do not discard the oil. stirring frequently. salt. . whole 1 teaspoon peppercorns. Stir a few seconds. reduce heat to low and simmer for about an hour. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. In a small bowl. Stir until the paste browns slightly. light 10 tablespoon vegetable oil 2 large yellow onions. combine ground spices. Add this onion paste to the spices in the bowl. Heat oil in large saucepan over medium heat. peeled. Add the vindaloo paste. or until potatoes are tender. black pepper. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. tomato sauce and potatoes to the chicken in the saucepan. Add the chicken. When hot. chopped (or less) 1 tablespoon coriander seeds. and coarsely chopped 10 garlic cloves. Fry onions.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the coriander and turmeric. Add about 3 T water and blend until you have a smooth paste. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. ground 2 lb chicken breast (boneless). dark brown. cut into. cinnamon. Turn off the heat. cayenne pepper and brown sugar. peeled and coarsely. Cover the saucepan. half-rings 6 tablespoon water 1 ginger. Serve over rice. garlic paste. a little at a time. whole 1 teaspoon fenugreek seeds. fresh (1-inch cube). Stir and bring to a slight boil. Heat the remaining oil in the saucepan over medium heat. add the ginger. peeled and cut into. Put the ginger and garlic in a blender. This mixture is the vindaloo paste. ground 1/2 teaspoon turmeric. Remove onions with a slotted spoon and put them in a blender. vinegar. until they are a rich. black mustard seeds and fenugreek seeds together in a spice grinder. Set aside. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. cardamom seeds.
Add 1 tbsp of yogurt and fry for 30 seconds. almonds with water. whipped cream and salt and cook gently (low heat) for 20 minutes. 8. Add Garam Masala and corriander leaves and cook for another 10 minutes. 7. bay leaves and cloves and fry till bay leaves turn brown. 6. 3. 4. Keep it aside and drain oil. garlic.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. Keep adding tbsps of yogurt and fry till you get a consistent mixture. . Pour the paste from the blender and fry for a couple of minutes till the oil separates. Heat some oil and put the cardamom. Put the onions and fry for a few minutes. 5. Put the chicken. 2. Grind the ginger. Heat oil in a on-stick pan and fry the chicken till they turn golden brown.
the sugar and salt. then lower heat and simmer 10 minutes. melt the butter over medium heat. Grind a bit of black pepper in the center of the cream. and the 1/2 cup of milk. 3. When serving. Add the stock. Stir in the garlic and ginger paste and the dry masala. Add the minced chicken breast. In a large soup pot. minced 2 tablespoon fresh ginger. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Recipe By : "The Bombay Palace Cookbook". by Stendahl . 4. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. top with a teaspoon of heavy cream in the center of each bowl. Bring soup to the boil. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. ** 1/4 cup heavy cream 1 fresh ground pepper. Simmer 5 minutes. 2. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. * 1 cup cooked chicken. blending well. 5.
Mix together the yogurt and half the oil. oil 4 cloves garlic. baste the other side. garam. peeled and 1 crushed 1 inch piece fresh gingerroot. Blend in the garlic. Thread chicken pieces onto metal skewers and bake for 15 minutes. 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. Cut the meat into 1-inch pieces and place on a platter. Preheat oven to 500 F. Marinate for 30 minutes. turn over. ginger. and bones from the chicken.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. ground chili. and paprika. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Remove the chicken from the skewers and serve on a platter.masala. skin. and bake for 15 minutes more. Baste with the marinade and the remaining oil. Pour it over the chicken and marinate overnight in the refrigerator. from Feast of India By Rani . cumin.
of ghee over top before serving. Cover tightly and cook over a low fire till the dal is tender and quite dry. Put in the rest of the ingredients along with the dal and a little water. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. minced 1 teaspoon ground cumin seeds 1 salt. . to taste 1 chili powder. ghee and fry onoin. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. ginger and garlic till soft. Remove from fire and pour 5 tblsps. Mix thoroughly with a spoon.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Heat 1 tblsp.
Stir properly and fry for about 5 to 7 minutes on medium heat. • Now add peas and mashed brinjal. • Baigan Bharta is ready. • Remove from the flame and submerge it in a bowl containing cold water. . garam masala. Keep on rotating until it gets roasted properly. Cook until tomatoes become soft. • Heat oil in a frying pan or kadhai. Serve it garnished with chopped coriander leaves.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. Peel off the darkened skin. • Mash the brinjal well. • Add turmeric powder. Add onion and green chilli and fry on a medium flame till onions turn golden brown. red chilli powder and salt. Turn upside down when lower portion becomes soft. Fry the masala for a minute and add tomatoes.
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. • Add chicken pieces and mix well to coat them with the gravy. • The mixture would turn almost dry. • Put the lid and simmer the contents for about half an hour. • Add remaining spices and fry for a few minutes. . • Chettinad chicken is ready to serve. Fry for another 5 minutes. • Fry chopped onions. • Add tomato pieces and salt.
• Pour this mixture into cooked dal and mix thoroughly. Stir the mixture periodically. onion. • Take oil in a frying pan and heat it. Soak it in about 2 1/2 cups of water for half an hour. • Put chopped tomatoes. • Pressure-cook the dal until it is done. turmeric powder. ginger. . chilli powder and salt and fry again on a high flame for about 3 minutes.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. • Serve it garnished with chopped coriander leaves. Now add chopped garlic. • Dal fry is ready. • Fry the mixture on medium flame for 3 to 4 mintues. cumin seeds and green chillies.
• Garnish with chopped coriander and add butter. • Fry the paste till light brown. • Reduce the flame to medium. • Fry for a few minutes. • Saute cumin seeds and add garlic paste. • Add tomatoes. finely chopped • 3 Green chilies. • Heat oil in a kadhai. • Add garam masala powder. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. dhania powder. ginger. . Add daal and stir. • Now add turmeric powder.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Pressure cook urad daal and rajma with water and little salt. • Remove from the flame as soon as it begins to boil. • Serve with naan or rice. • Fry till tomatoes turn soft. • Add cream and curd to the daal. • Cook for about 25 minutes. • Add onions and saute till golden brown. and salt. chili powder. and green chilies. • Mash the mixture and again cook for 15-20 minutes.
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.
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. 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 .
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 -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
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.
35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28. 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.
shaking the pan time to time. .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. Then grind finely in an electric grinder. Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use. If electric grinder is not available. When the spices give off the fragrance allow to cool slightly. grind by hand and press through a fine sieve afterwards.
Close the lid tightly after use. . push through a fine sieve. Store in an airtight container.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. without roasting them first.
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