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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.
coriander seeds. red chillies. Simmer for 10-12 minutes. . Add the pork and pressure cook till almost done. Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan. Garnish with coriander. Remove and keep aside. peppercorns. cloves. Remove the lid.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Add vinegar and simmer for another 5-6 minutes. add the potatoes and 2-3 cups of water. cumin seeds and the cinnamon with malt vinegar. garlic. Fry sliced onions. 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.
Serve hot with steamed rice. Roast cumin seeds. Slit green chillies and cut into half. coriander seeds and whole red chillies. wash and cut each fish into 5-6 pieces. . Mix in green chillies and cut tomatoes. Make a fine paste of all the roasted spices along with scraped coconut. Mix in the paste and 11/2 cup of water. Stir constantly. Stir fry on a medium heat up for 3 minutes. Cut onions and tomatoes. Mix in cut onions and stir fry till golden brown. Stir fry on a low heat up for about 5 minutes or till fish is just done. Bring it to a boil and then mix in fish pieces and salt.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. ginger and garlic paste and malt vinegar. Heat up oil in a pan.
turmeric and coriander powder. Serve hot with nan or chapatis. . Garnish with coriander leaves. Add cardomoms and garam masala and simmer. Then add a cup of hot water. green chillies.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Cover and cook till the water dries and peas and keema are done. Add salt.
ajinomoto and remaining Soya sauce. pepper powder. 1tbsp. salt . oil and add garlic paste and green chilies and sauté for few seconds. Chinese chili chicken goes well with steamed / boiled rice. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Cook for 2-3 minutes. Soya sauce. corn flour.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. Bring to boil and add sugar. Heat oil and deep fry the marinated chicken pieces till golden brown. Add 2 cups of chicken broth or water. . Add fried chicken pieces to it and cook for few minutes. Serve chinese chili chicken hot garnished with chopped green onion tops. Take 1tbsp. Now in a separate wok / kadhai heat 1 tbsp. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. salt.
add it to the paste. . soya sauce and tomato sauce to it. Take a tsp.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. mix aginomoto. Now. corn flour and salt using water. of ginger and garlic paste. chopped onions and green chili to it. Dip the gobi florets in the paste and deep fry till golden brown. Garnish it with coriander leaves. Heat oil in another pan and add the left ginger & garlic paste. Keep aside. Add fried Gobi kept aside and mix well. Serve the gobi manchurian hot.
Add water. Gently add the fried balls to the gravy. Sauté garlic. Now in a separate pan heat 2 tbsp oil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. salt. drain and keep aside. .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. Bring it to a boil. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. ajinomoto. pepper powder. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. corn starch and add few chopped chilies and little salt to it. sugar and soya sauce. green chilies and spring onions. Make small balls (like koftas) of the mixture .
of the filling in the center of each pancake. stir fry for 10-15 seconds. then add carrots. Repeat the same till whole batter is utilized. Serve the vegetarian spring roll hot. Deep fry in hot oil until golden. To make the spring rolls place 2-3 tbsp. add ginger . Add the bean sprouts. cabbage and cook tossing the vegetables until they are crisp-tender. Set aside the filling to cool. Cook both sides of the pancake till golden. cook stirring for 2 minutes. pepper and soya sauce. Fold in the sides and form a tight roll. sealing the edge with a little flour and water paste.garlic and mushrooms. salt. To make the filling heat 2-3 tbsp oil in a wok. egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.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. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. . Add leeks (if available) and stir fry for about 1 minute.
curry leaves. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. When cooked add cornflour dissolved in water and boil. ginger. pour into fried masala and put in fish pieces. tomato in oil till light brown. Take rest of the milk. . Add juice of half a lime or to taste. Then add first milk. chillies. Cook for 10 minutes. Soak the grated coconut in warm water and then remove and keep aside first milk.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Saute the onion.
fry fish pieces on both sides till golden & crisp. ajwain . cumin seeds powder. chopped in circles. . chili powder. mint or coriander chutney. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. garam masala. salt. Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan. besan flour in yogurt. Serve fried fish tikka with chopped onions. lemon juice.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion.
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 . Put the yogurt into another deep dish or shallow bowl. When very hot.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. Fry all the pieces of fish this way. Set the oil to heat in a wok. Serve the fried fish hot with green chutney. dip 2 or 3 pieces of fish. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. discard it. garlic. karhai or frying pan over a medium flame. . 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. Add 1/4 tsp of salt to the yogurt and mix it in. turning the pieces over once. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. 1/4 tsp of salt and tbsp of water into the blender. Fry for about 5 minutes. Set the plate at a tilt and leave it tilted for 2-3 hours. Empty the paste into a deep dish or shallow bowl. 5 cm long and 4 cm wide. Blend until you have a paste. As water accumulates at one end. green chillies. until the fish is cooked through. Put the green coriander. Remove with a slotted spoon.
1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. grated coconut. red chili powder and turmeric powder and sauté. then add curry leaves and the ground paste and sauté for some time. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Add the tomatoes. Whole red chilies 1" stick Cinnamon 3 no. large 2 tsp Ginger. cinnamon.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. medium 1 no. poppy seeds. chopped 2 tsp Garlic. cumin seeds. Tomatoes. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Onion. Heat oil in a vessel and fry the onions till golden. green cardamom. Green cardamom 2 no. Cloves 1/2 tsp Turmeric powder 1 no. . star anise. Lemon 10-12 no. Cover and cook till the chicken is done. remove the skin and cut into small pieces. Curry leaves Fresh coriander Garnish. cloves. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. rotis or tandoori naan . Roast the whole red chilies. Chop the onions and tomatoes separately. coriander seeds. Add the chicken.
Cook until onion is tender. Add raisins. stirring constantly. celery. stir and heat through. Serve over rice ring. 3/4 teaspoon salt and broth. Add all to rice and mix. Cook until thickened. Press mixture into greased mold.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. add milk. diced 1 (3 ounce) can mushrooms. . 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. Rice Ring : Melt butter in skillet. Stir into onion mixture. Add chicken and mushrooms. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. Unmold at once on platter and fill with indian chicken curry. garlic and onion. curry powder. add apple. add onion and almonds (until golden). heat until plump. Combine cornstarch.
CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Bake the chicken for 8 minutes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. While doing this. . make the sauce in Part B. Put tomatoes. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. Add the chicken breast. tomato paste 10 oz. Preheat oven to 350º F. 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. tomatoes. Drain excess marinade and bake for another 2 minutes. basting with margarine twice. Marinate overnight in the refrigerator. cut into 2 inch cubes. tomato puree 2 lbs. Deseed and chop green chilies.
and salt. Cook over low heat until reduced to a thick sauce.Add ginger and garlic paste. add honey to taste. red chili powder. cardamoms. Add butter and cream. green chilies. Strain through a strainer and bring to a boil. cloves. Stir. stir. and serve with the chicken tikka masala . Add fenugreek and ginger juliennes. If the sauce tastes sour.
Grill the chicken pieces till they are cooked well on both the sides.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings . Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. 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.
After that put in the garlic and then the onion. sliced 1 tsp coriander powder 10 cloves garlic. add the coriander powder. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Once it starts boling add the marinated chicken. . Once the tomatoes start getting a little roasted. chopped 1 medium onion. Once the onions are pink in color add the tomatoes. Now heat oil in a wok and throw in the cloves first. 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.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Cook covered till the chicken is tender and serve hot with rotis. 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.
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. Grind onion (pyaj). Heat clarified butter (ghee) in a pan. Add mava. Add onion (pyaj). red chili powder (lal mirchi). Simmer for 2 minutes. . garam masala. Grate mava. ginger (adrak). turmeric (haldi). green chilly (hari mirch). Add salt. cream (malai). Take off the fire and serve hot. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Continue cooking it on medium flame till ghee/oil begins to separate.
turmeric.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. Put off the flame.. red chili powder. Put the pan on the flame and then add milk to the mixture. salt. Heat butter in a pan. Then add tomato paste. Add cottage cheese. green chilly. Simmer for 5 minutes and then finally put off the gas. Take off the fire and serve hot. curd. dried pudina leaves and mix well. Saute onions till pink in color. Grind tomato. Chop onion very finely. Keep it aside for an hour. garam masala. Continue cooking it on medium flame till ghee/oil begins to separate. ginger. cream . .
Sprinkle cut green chillies. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Mix in ginger-garlic paste and sautÃ©. . turmeric powder. Mix in broken cashewnuts and raisins. roasted khoya and stir. Mix in coriander powder and stir to mix well. Boil green peas. mix in onion paste and stir fry till pink. Keep aside. crushed red chillies on the bread croutons and mix well. Heat up oil in a pan. Mix in tomato puree.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 boiled peas and stir. Mix in salt. roasted sesame seeds. red chilli powder and roast till the oil leaves the masala. Take off the heat. Sprinkle with cut coriander.
hing. Turn off the gas. Serve sangri ki sabzi hot with dal ke parathe. Put it in a pressure cooker and wait for 1 whistle. ( soak it for a 1/2 hour). jeera and sabut red chilly. When the tadka is ready add the masala paste. .SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Strain the sangar through a strainer. Cook it for 10-15 minutes. Add curd. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Now give tadka by adding mustard (grounded). If required add the strained water. sangar and soaked amchur. Keep the strained water aside. Heat mustard oil in a kadahi. Add to the kadahi.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night.
garlic. Mix well. 1 tsp salt. soya sauce. . vinegar. ajinomoto and the fried paneer cubes. ginger and water to just coat the paneer pieces with the mixture. salt. Add the green chillies. and garnish the chilli paneer with finely cut spring onions and coriander.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Mix together the cottage cheese. corn flour. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. egg.
salt. capsicum in long pieces. cinnamon. . Grind onion.. red chili powder and orange color. ginger. Then add onion. cloves. Serve with nan or paranthas. Continue cooking it on medium flame till ghee/oil begins to separate. Cook on low flame. Take off the fire and serve hot. Add paneer and capsicum pieces. tomato. Add bay leaf. ginger paste. When the capsicum are done put off the flame. tomato. Mince cloves and cinnamom. Heat clarified butter in a pan.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.
Serve the matar paneer sprinkled with garam masala and coriander. Pour in the water and simmer gently for 20 minutes. Stir for 56 minutes over low heat. Add the paneer and mutter (peas) along with the yogurt.5-cm/1-inch cubes. the garlic and coriander seeds.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. Heat the ghee in a frying pan and cut the paneer into 2. 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. tomato and salt. Fry the paneer to a light brown and remove to drain on a plate. . Add the turmeric and the paste mixture and fry until the ghee starts to separate. chili.
Just before serving. . Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Add Paneer pieces to the gravy and cook until done. Add ginger-garlic paste and stir-fry for a minute. Now add onions and fry till golden brown.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Heat oil in a kadai. Add all spices except red chili powder. Now mash it in a mixer. add chili powder and immediately pour on the indian palak paneer. Boil the spinach in water and cool it. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Caution: Don't allow chili powder to burn . Take out in a bowl. 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. Hold the pan over bowl. heat pure ghee in a small pan.
Heat oil in a deep bottomed pan. fry till brown. tomatoes and chillies finely. .PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Add turmeric powder. Garnish with chopped coriander and serve hot. add the cumin seeds. chopped onions and the ginger garlic paste. Add the chillies and tomatoes and fry till they are soft and pulpy. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. garam masala powder. salt and little water so that all the masalas are well combined.
lowering the heat and cook for another 5 minutes. Add the spinach. Cover and cook over a moderate heat for about 10 minutes. potatoes. . 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. Stir several times and then arrange the tomato and lemon slices over the mixture. Serve the aloo palak hot as a side dish. Cover.
. Dry the potatoes on a cloth and heat the ghee or oil. Grind the paste ingredients to a fairly smooth paste and stir into the onions. prick all over with a fork and soak in the water with little salt for 2 hours. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Deep fry the potatoes until golden brown. Stir in the tomato puree.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). curd and salt. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Cook for 10 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. stirring.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Drain well and set aside. for 5 minutes. . Add the cauliflower florets and fry. the ground spices and salt and cook for 7-10 minutes. Add the green chilli and fry for a further 1 minute. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until the vegetable are tender. Add the potatoes. until they begin to splutter. 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.
For a different taste in aloo sabzi . slit green chillies. Serve the aloo sabzi hot with roti or paratha. curry leaves.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add the mustard seeds. Heat oil in a pan. you can substitute mustard seeds with cumin seeds. Green chillies 4-5 nos. . Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. peel and cube the potatoes. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. fry till the seeds start spluttering. add salt and turmeric powder and cubed aloo (potatoes).
garnished with coriander leaves. add potatoes and green chillies. stirring vigorously until all of it is well blended. turmeric and chilli powder. Heat the ghee. until they look slightly fried. salt. add cumin and asafoetida. Keep these unevenly broken potatoes aside until further use. by holding each in the palm of your hand and closing the fist. bring the mixture to a boil.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). Lower the flame. Add garam masala. turn around over high heat. . coriander. Serve aloo dahi wale hot. When the cumin splutters. Stir a few times until well mixed. Add about 2 cups water. add yogurt 1 tbsp at a time. add ginger and sauté till slightly fried. and then simmer uncovered for about 15 minutes.
uncovered until the liquid has been absorbed. coriander leaves and shredded ginger. Add tomatoes. reserving 1 cup of cooking liquid. . turmeric and chili powder and sauté over low heat until the oil separates. Drain. Sauté for 5 minutes. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. sliced 3 medium sized tomatoes. Heat oil and sauté onions till golden. salt and half of the coriander leaves. Finely chop the remaining ginger. finely crushed 2 green chilies. cumin. coriander. Add chole. the reserved cooking liquid. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 .1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic.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. then add garlic and chopped ginger and green chilies. Simmer.
.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). Set aside. 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. cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz). Add 150ml/5fl oz water and grind to a fine paste. Cover. Bring to the boil. carrots. Bring to the boil and simmer gently for 2-3 minutes. poppy seeds and salt in the container of an electric blender. French beans and potato in a medium-sized saucepan. peas. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Turn into a serving dish and garnish the vegetable curry with the fresh coriander. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Stir gently to mix well. Meanwhile put the coconut. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. chillies. Stir and simmer gently for 5 minutes. the yogurt and the garam masala. add the spice paste and another 150ml/5fl oz water. Add 250ml/8fl oz/1 cup water. When the vegetables are cooked. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Now add the tomatoes.
4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped coriander and garam masala powder. cloves. and saute for 2 minutes. bay leaf. . green chilli. Add lemon juice. Add hara channa and cook until done. add cumin. chopped ginger. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Garnish the hara chana masala with chopped corriander and serve hot.
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 .
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. Keep aside the scooped portion and chop the cut tops . (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Place tomatoes in a cooker container . Heat oil in a kadhai add chopped onions and green chilies till tender. Add paneer . .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. put little butter and pressure cook for one whistle. Top with grated cheese and chopped coriander. Serve the stuffed paneer tomato hot. Cut the top of tomato (tamatar ) like a cap.mix well and cock for a minute. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Red chili powder to taste. Fill tomatoes with the mixture. Gently scoop out the centers .
chopped coriander leaves and thinly sliced rings of tomato. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Serve hot. Mash the boiled potatoes. mashed potatoes and peas and fry for few moments. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.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 add all spices. Garnish the bharawan capsicum with grated paneer. drain water and keep aside to cool. .
brown Serve aloo bonda hot with chutney. chili powder.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. . Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. add turmeric powder. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). garam masala. Dip each ball in the batter and deep fry them till golden. little salt and chili powder to it. coriander. In a bowl take a cup of gram flour. and green chilies to the mashed aloo (potatoes) and mix well. Make small balls of aloo (potato) mixture.
Serve fresh. Garnish with finely chopped coriander. Sprinkle finely chopped onions. .. Add about 1/4 tsp of tamarind and green chutneys in each. Then generously sprinkle sev all over the puris. Sprinkle cumin powder. Fill with a few chopped boiled potato cubes. red chilli powder.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.SEV PURI RECIPE INGREDIENTS: 10 . salt.
.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice.. tomatoes. Serve immediately. Mix all the ingredients under seasoning and add to this. Add the sev and kaara pusa directly and mix well. Lightly crush and add the nimkis and golgappas. onions. Drain the water from the grated potatoes and mix that as well. Finally garnish with coriander leaves and lemon juice.
garam masala powder. peel and mash the potatoes well. Divide the dough into balls. fry till the onions are light golden brown. Press each ball with hand so that it would make into a round patty. Add ginger garlic paste. turmeric powder and salt.8 hours. To prepare the ragada: Wash and soak channa for about 6 . Now add tomatoes and salt. Take the mashed potatoes into a bowl. dhania powder. Now.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. add chopped onions. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. red chilli powder and fry for 30 seconds. Mix and knead well into a dough. turmeric powder. add the bread crumbs and knead well. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. . jeera powder. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Heat oil in a kadai. add ginger garlic paste. Boil channa with baking soda in pressure cooker till soft. chat masala powder.
add the boiled peas. enough water. curd and mix well. Sprinkle a pinch of chat masala powder and serve hot. Cover and cook on medium heat for 3-4 minutes. Take the serving plate. Pour the ragada on the cutlets. .Now. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. put two cutlets in the plate. Sprinkle chopped onions and coriander leaves.
remove and allow to cool. Grind the mixture to a paste using blender. tamarind paste. keeping the stem end intact. . Keep an eye.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant.. Now add sliced onions and fry until brown. Cook over low heat without burning. salt. Saute for a minute. cashews and turmeric powder. Add coconut and stir fry until browned. coriander seeds and peppercorns. Now in the grinded mixture mix cayenne powder. 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. Roll the potatoes in the remaining mixture. Heat the remaining oil in a pan and add the vegetables. until done. Slit each eggplant lengthwise into four. Serve hot with roti. add little water if necessary. Stuff the eggplants with this mixture. Add little water if needed. sugar. reserving some.
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. Adjust seasoning. Mix in ginger paste. garlic paste and stir fry for half a minute. wash and cut mushrooms in quarters. bring it to a boil and then mix in green peas and mushrooms. Add a cup of water. garam masala powder and salt and stir fry till oil leaves the masala. cinnamon stick and cut onions and stir fry until light golden brown. mix in green cardamom. Stir fry on low heat up for five minutes. coriander powder. red chilli powder. Heat up oil in a kadhai. Serve hot with naan and roti . Mix in cashew nut paste dissolved in one cup of water. Mix in tomato puree. stir well. Cut onions finely. turmeric powder.
Note: It makes 18 parathas. Mix grated cauliflower. coriander leaves. and garam masala as a filling in paratha. Spread it on the paratha and shallow fry over low heat. salt. Now roll it slightly. Turn it and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side. green chilies. ajwain. chili powder. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. as you would do for any paratha/roti. Cook on a pre-heated Tawa (flat griddle plate). add the filling to the one chapati and cover it with the second one. Make two medium size chapati. ginger. .GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Cook on a low heat till golden brown.
Fold it like a handkerchief. Serve rumali roti hot with indian curry. 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. maida. Place the rumali roti carefully over it and cook till done. salt and baking powder and sieve them together. 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). .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.
Add the remaining oil. Divide the dough into 8 balls and allow rest for 3-4 minutes. About half an before the naan are required. Knead the dough again and cover and leave for 2-3 hours. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. knead again. turn on the oven to maximum heat. . Pour this into the center of the flour and knead adding water if necessary to form soft dough. then cover with damp cloth and allow the dough to stand for 15 minutes. eggs 2tbsp of oil in a bowl. milk. Mix the sugar. Shape each ball of dough with the palms to make an oval shape.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. salt and baking powder into a bowl and make a well in the middle. Bake the indian bread naan until puffed up and golden brown. Serve hot.
Pre-heat the girdle (tawa) and cook the missi roti with or without oil. . Knead well again the dough and make balls. Rub oil into the flour. turmeric powder and mix well. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. salt.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. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour.
Now roll it slightly. Turn it and pour half tablespoon oil or butter. Remove the pan from the heat and allow to cool. then drop asafetida. Fry until ginger starts turning brown. Seal the edges so that mixture doesn't come out. Spread it on the paratha and shallow fry over low heat. Cook on a pre-heated Tawa (flat griddle plate). salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.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). Toss in ginger and green chilies. Divide the mixture into 10 equal portions.maida. For stuffing heat oil in a kadhai over moderate heat. Cook on a low heat till golden brown. Make two medium size chapati. Add remaining ingredients and stir-fry for about 2 minutes. . add the filling to the one chapati and cover it with the second one. A few seconds later add the peas. Turn it and again pour oil or butter on the other side.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Now roll it into a circle of appox. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Heat the ghee so that it turns to liquid.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). 1tbsp oil & salt. Cook the lachha parata on a low heat till golden brown. Now spread the ghee properly over entire surface. Make dough 30 minutes before and cover it with moist muslin cloth. Take a Ping-Pong ball size lump of dough. (Refer the picture). as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Spread Oil on every fold. Turn it and again pour oil or butter on the other side. Using a knife make a 2" cut lengthways and fold it inwards . . Spread it on the paratha and shallow fry over low heat. Turn the lachha paratha and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate).
Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly. add the filling to the one chapati and cover it with the second one. Serve aloo paratha hot with yogurt (curd). Put it in a pre-heated oven at 450-degree. Make two medium size chapati. Now roll it slightly.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). as you would do for any parantha/roti. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked) Spread butter over it. .
Butter the besan roti generously and serve hot with lentils. vegetables or curries . Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough.
cloves. . cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes. coriander seeds. Remove the lid. Simmer for 10-12 minutes. Garnish with coriander. Add the pork and pressure cook till almost done. cardamoms and green chillies till the onions are transparent. red chillies. Serve with steamed rice or bread. peppercorns. Fry sliced onions.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. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add the ground paste and saute till oil leaves the sides of the pan. garlic. add the potatoes and 2-3 cups of water. Remove and keep aside.
Mould into desired shapes. .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.
The milk solids are turned into cheese now. Heat the ghee in a heavy pan and add the cheese mixture. Remove form the heat and mix in the cardamom powder. Then hang it up in a muslin cloth to drain for 3 hours. Cut into squares and decorate with silver foil. Kneed this well with the milk powder and sugar. Allow to cool slightly.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Stir-Fry over very low heat until the ghee separates. Knead again to blend. . Pat into a flat cake and cool completely.
Slip each kulfi on to a dessert plate. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. allow to cool. stirring constantly. Pour the mixture into Kulfi molds or small ramekins. stiring constantly. Stir the sides of the pan constantly to avoid scalding. skinned pista (pistachios). about 6 hours. ground green cardamom seeds (chotti elaichi) 1tbsp. Now add the sugar. stir well. To serve.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. (This will take about 40-45 minutes). heavy pan and bring to boil over high heat. Now lower the heat and cook the milk. distributing evenly. thinly sliced 1tbsp. sugar or to taste 1/2 tsp. until it has thickened and reduced to about 13/4th cups. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. nuts and cardamom seeds. Cover with plastic wrap or foil and freeze until set. cut across into 3-4 slices. skinned badam (almonds). . and serve.
Now they must be gently and constantly agitated to ensure even browning on all sides. Place the balls on a plate. The balls must be fried very slowly under medium temperatures. Add just enough whole milk to make a medium-hard dough.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. If the temperature of the oil is too high then the gulab jamuns will tend to break. Cover with a damp yet dry kitchen towel. gently shake the pan to keep the balls from browning on just one side. Make balls by gently rolling each portion between your palms into a smooth ball. the balls will rise to the surface. but do not try to move them. Divide the dough into 18-20 portions. Bisquick. Instead. They will sink to the bottom of the pan. Heat the oil on high and then lower the heat to medium. one by one. The Gulab Jamuns should rise slowly to the top if the temperature is just right. After about 5 mins. Slip in the balls into the hot oil from the side of the pan. This will ensure complete cooking from inside and even browning. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. butter. .
gently turning occasionally. first sprinkle some at bottom. Heat first on high for few minutes. Make sure to stir continuously.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. The on slow till done. . Allow to cool. The pedas are ready to be served. add cardamom.Add powdered sugar and mix well. unmould. Mix pistachios and cardamom seeds and press a bit on top of each. Take some mixture and press into mould. or shape pedas with palms into patty rounds. invert and carefully. Use cookie moulds. and take off fire. Put mixture in a large heavy or nonstick pan. while on heat. When set well.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. If using moulds. Mix well. When mixture thick and gooey.
Saute on a high flame till it turns pinkish brown.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Serve the lapssi hot garnished with blanched almonds and pistachios. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Add more water if the wheat is not tender enough. Stir. add the sugar. Heat ghee in a heavy bottomed pan. partly cover and cook on a medium flame till most of the water has evaporated. add the broken wheat. Once all the water has evaporated. . Add hot water. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. ghee and 1/2 cup water.
It should not get brown. Remove from oven. Place them in a dessert bowl. except the pistachios well in a separate dish and pour over the squares. Bake at 350 degrees for 35 minutes or until it sets. .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. Mix the other ingredients. Decorate the rasmalai with pistachios. cool at room temperature and cut into 2" squares. chill for 2-3 hours and then serve.
drain.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.mix thoroughly all the ingredients in the basin adding the milk. I know that many of u might be amateurs at cooking. Divide the dough into even sized balls. Sprinkle the powdered sugar on top. Deep fry in a kadai till golden brown in colour. but don’t worry if you cant make balls make whatever shape u can manage-. Add the cinnamon and the nutmeg.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.the final product is going to be the same. Make a dough using a little water. Eve the refined flour along with the baking powder into the basin. Knead until smooth and soft and the dough is free from stickiness. Allow the dough to stand for 20 minutes. Make a hole in the centre of each rounds so that it resembles like doughnuts.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Roll the balls into 3" diameter rounds having a thickness of 0.5 cms. .
Get a little fat really hot before pouring in the batter. then add the rest of the milk. then bake in a moderate oven for 30 minutes. make a well in the center and break the eggs into it. raising the heat just enough to brown it at the end. 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. . still beating.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. The batter should stand for atleast 1 hour before it is used. When half the milk is in. beat well for 10 minutes.
. Turn out when set. fold in the stiffly beaten whites. 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.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. leave to cool. add the sugar. Dissolve the gelatine in a little warm milk. Then take the saucepan off the fire.
200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Cool the cake and invert it on a dish.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. Mix well till the batter is smooth. First pour 1 layer in the tin then the second and continue this process alternatively. . Bake this tin in a preheated oven at 180 . essence and sugar. Cream together the butter. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. In one portion add cocoa powder. Grease and line a 8 inch baking tin. Now mix flour and milk alternately in the mixture. Divide this batter into 2 parts.
eggs and vanilla extract together. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. . Pour this mixture in a baking pan and bake for 1. Apple cake is ready. Add in the apples and the nuts.15 minutes at 350 degrees F. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
Let it cool completely. Decorate the cake with icing and candy. . Also bake a two-layer cake in a square pan. Slice the round one in half.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Place each half of the round on two corner of the square to make a perfect heart shape.
. Line icing along seams to secure. Tops boxes with 6 graham cracker halves. Line icing along remaining seams. Decorate boxes according to liking with candies and icing. Let it freeze for about half-hour. Put the boxes in freezer.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. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Cut down graham crackers crosswise to make half. freeze and serve. To secure candies use icing. 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. Pour one scoop ice cream in the center of each of six graham cracker halves.
thick and sweetened cream. Then put it in the fridge for 1 hour before serving with fresh. Put off the flame and add the beaten eggs and the breadcrumbs. Warm the milk and mix in the sugar.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. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Gently mix in the cooca powder. Grease pudding mould and pour the mixture into the mould. Mix well. . Beat the eggs and add the essence. Allow the pudding to shrink before unmoulding.40 minutes or until the pudding is spongy.
cover with a double piece of greased paper and steam for 2 1/2 hours. Dish up the pudding and serve with the sauce. Stir well and simmer for about 3 minutes. egg and milk. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. add a little more milk. sieving the flour and baking powder. If the mixture is too stiff. Boil these in water until soft. Put mixture into a greased basin. Remove from fire and add 2 tspfuls of lemon juice. Add the marmalade. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. . To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips.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.
Curd rice is ready to be served. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. When the mustard seeds start popping add chana and urad daal. After a minute.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. Sauté them for a minute. mix all the ingredients with yogurt (curd) and milk. Just before serving. chana daal 1 tsp. Mix the salt and desiccated coconut. Add mustard seeds to the oil. Take the pan off the gas. coriander and green chilies. add in the ginger. . urad daal 1 tsp. Add in the rice. mustard seeds 1 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil.
Add half-saffron dissolved in little warm milk. Garnish kashmiri pulao with fried onions. walnuts & cashew nuts. Heat oil and fry onions till golden brown and remove. add rice and sauté. Finish with remaining saffron and cook till grains are separated and done. Add hot water and mix well. . Cook a little.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. Fry whole spices. turmeric powder.
turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Add turmeric powder and peanuts. curry leaves.Lemon rice is ready to be served. Now add green chilies. allow to splutter. salt and fry for 2 minutes.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. . fry till brown. Take it off from the flame and add lemon juice and mix well.
Finally add the water and cook covered till done. 1 cup basmati rice.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. 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. Seve hot. Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well. INGREDIENTS: 2 large tomatoes made into a thick puree. . salt and saute. 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.
Soak the almonds in water for half an hour and keep aside. Dissolve saffron in warm milk and add it to one portion of the curd mixture.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. Heat ghee. sprinkle little saffron curd. Drain the water. garlic and stir for a minute. Dice the peeled potatoes and carrots and wash them. Add onions until golden brown. add 2/3 cup water. Add turmeric and chili powder. Beat the curd in a bowl and divide into two equal portions. Bring the rice to a boil and cook until the rice is done. some more water and add half the whole garam masala and salt in a pan. Add the dry fruits and nuts when the vegetables are done. Add the portion of plain curd. Peel ginger and garlic and chop finely. mint and coriander. stir. . Then add green chilies. add the remaining garam masala and sauté over medium heat until it begins to crackle. then simmer until the vegetables are cooked. and bring to a boil. Put the rice. ginger. Drain and keep aside. saute for half a minute add the chopped vegetables and stir for a minute. Slice the onions and green chilies. Chop the coriander and mint leaves. In the handi with the cooked vegetables.
cover the lid tightly so that it gets sealed. . Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes. mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd.
cinnamon and cardamom. curry leaves and a part of the corriander leaves. drained rice and chopped tomatoes. 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. Cook it for 8 to 10 minutes till the rice is done. Add salt. When onions are golden add slit green chillies.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 the washed. Fry the onions. ginger and garlic paste. Add the cooked dhal. mint. Fry for few minutes. Keep the remaining corriander leaves for garnishing. mix well and add 3 cups of water. Set aside. Add cooked dhal water. cloves. Don't discard the cooked dhal water. Garnish with chopped corriander leaves and serve hot. .
potato. 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.Heat it for about 10 seconds. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Add all the fried vegetables.Cook it in pressure cooker or in a pan or microwave. cloves. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cinnamon and caraway seeds powder. Fry the green peas also. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Then add onions and saute them for a minute ot till they get pink in color. 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). carrot. .Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add salt and red chilli powder and stir. Serve the vegetable (veg ) biryani hot with raita and pickle. Add this fine yogurt and stir well. green chilli. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Cook for about 3 minutes. black pepper powder and stir for about half minute. Add fine chopped tomatoes and fry till they are properly cooked. Garnish with dry fruits and green coriander leaves. Take this vegetable biryani out in a rice serving dish. Take 1 tblsp oil in a pan and add mustard seeds.
1/2 tsp salt and 2 cup of water. Preheat the oven to 300°F. Add the rice and stir fry for about 10 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Add the paste to the onions and stir for about 5 minutes.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. Put it in the oven for about 10 . garlic. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. In a serving bowl mix the shrimps and rice together. garam masala. Make a fine paste of green chilies. ginger.15 minutes. Add the peas. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. . Add the shrimps and 1/2 tsp salt. 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. cashew nuts & coconut.
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. . Put in a round dish with the lemon juice. Or you can grill the chicken over hot charcoal. and tomatoes into small cubes. 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. Serve with hot with mint chutney. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Cut the onion. Take off from oil and put it on absorbent paper. Skew chicken and vegetables closely on bamboo skewers. salt . Mix well.black pepper soya sauce and hot sauce. Heat up oil in a big size frying pot or karahi. cover and leave to marinate for 2-3 hours. capsicum. Decorate with lemon pieces and mint leaves.
Add the chicken pieces and layer the rest of the cut onions on top. 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. Stir well to mix all the ingredients. turmeric and salt to the chicken and mix well to cover the chicken pieces. Mix in meat and onions to it. Mix in the chilli powder. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. fry the mixture until it is well browned and a thick onion sauce has formed. stirring frequently fry for 8-10 minutes to a golden color. ground coriander.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Mix in cut onions. ginger and garlic. Sprinkle with chopped coriander leaves. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Serve hot. .peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Add lemon juice and fry for another minute. Cover pot with a tight fitting lid. Heat up oil in another pan. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Spread half of the cut onions on the bottom. Stir frequently. Mix in the bay leaves stir fry for another minute stirring frequently.
Pat them dry and marinate in turmeric powder and little salt. Pour in the curry and simmer till it combines well. curry leaves and the kodumpuli. wash and slit the green chillies and the curd chillies. (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. Cut the drumstick into 3" pieces. Add the coconut residue and 4 cups of water. Heat 4 tablespoons of oil in a vessel. add the methi seeds and the whole red chillies and stir well. Strain the curry through a mesh pressing well to extract all the flavors. de-vein and wash the prawns.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Add the marinated prawns. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Heat the remaining oil and coconut oil. add the onion and fry till transparent. Keep aside. Peel the mangoes and cut into wedges. add salt to taste. Peel and chop the onion. Remove from heat and add the coconut milk and reheat to simmering point. drumsticks and mangoes. Put in the green and curd chillies. Add the masala powders and stir. Keep the coconut residue also. Cook till the prawns are 3/4th done. . Lightly pound the methi seeds and keep. Boil till it reduces by half and thickens.
Serve hot with lemon wedges. fry few pieces at a time. Wash and chop the curry leaves finely. Cut slices of about 1/2. Peel ginger.3/4 " thickness. garlic and grind to a smooth paste. . Rest it for an hour in the refrigerator. Squeeze both lemons and remove the juice. Mix all the ingredients for the marinade and apply uniformly on the fish.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. Do not crowd the pan. 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.
chili powder. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Rub oil into the flour. Make powder of fenugreek leaves and mix it to the flour. . salt. turmeric powder and mix well. Note: It can also be cooked in an oven or tandoor. Knead well again the dough and make balls. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Also known as tadka or chonk. before adding the vegetables for example. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. etc and coats the entire dish being prepared. The oil extracts and retains all the sharp flavours of the rai. and stock are introduced to the pan if and when the ingredients start to stick. for example. the main ingredient (meat or vegetable) is added and cooked. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. garlic and green chillies are fried in oil. In Rajasthan. yogurt. repeatedly. in massive doublewalled ovens called bukharis. pouring the tempered oil over dal. Do-Piaza: . Bhunao (Saute/stir-fry): Small quantities of water. hing. ginger. As the meat cooks. Bukhara: Dum Pukht cuisine in India is over 200 years old. tomatoes. After the oil separates from the mixture. jeera. roasting of meat is done in tandoors. huge quantities of food was cooked in large vessels. sending up sizzling steam that permeates the whole joint. but to make sure that this doesn’t stick. Usually onions. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. or bowl. or as the last. and marinade dribs onto the charcoal. 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. This smoking adds a delicate flavour to the prepared meats. This smoky flavour is greatly prized. degs. Bhunna: In India. its fat.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. burn or cook unevenly. kadipatta. cooked meats are placed around this. a small amount of water is added. vinegar and spices for a day or two before eating. or mud ovens.
where everyone eats out of it. and like kadhai cooking is eaten immediately. The round bottom uses less oil and cooks the food evenly. “to steam” or “mature” a dish. Talna (Frying): In Indian cooking frying. when it is called for. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn.Mullah Do-Piaza. it is used to cook food very fast. is done in a wok or kadhai. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Kadhai (Round bottomed pan): Usually the kadhai. Some coal was placed on the lid to ensure even cooking. One of the navratnas . Tawa: A thicker version of the household griddle. all children in India are told. it is said he could conjour up culinary delights using only two onions. the lid helps retain the aroma and flavour. Dum means. Kadhai cooking is quick and no water is used in this style of cooking. Dum (Steaming): In the olden days. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. is placed directly on the table. was the legendary cook at Akbar’s court. in which the food is cooked. Both bhunao and dum are aspects of Handi cooking. . the outer rim is used to keep the food warm. retaining all its flavour and aroma. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. The food continued to cook in its own steam. For example mutton cooked in that particular style is called Ghosht do piaza. which is constantly stirred until cooked.
Clean fish well in salted water. 2 cups thin coconut milk 10. Salt to taste 11. crushed 06. 05. 6 green chillies. cut into pieces 02. Cook the fish over low heat with the lid on until the gravy thickens. 1 cup onion. ginger. 1 cup thick coconut milk Method 01. 2 cup refined vegetable oil 03. 1/2 kg fish fillets. 04. 02. 03.MRS.M. 1 tsp ginger. Heat oil in a pan. Remove from heat and serve hot. Stir in tomato and thick coconut milk. A few curry leaves 09. Add fish pieces and salt. To serve 6 . 1 tsp peppercorns. 1 tsp garlic. 1 big tomato. cut into four 12.K. Saute onion. crushed 08. half slit 07. crushed 05. garlic. Continue to cook over low heat for a few minutes. chillies. peppercorns and curry leaves. taking care to see that the curry does not curdle. sliced 04. Add thin coconut milk and stir to a simmering point. MATHEW FISH MOLEE INGREDIENTS: 01.
Salt to taste 11. 2. water and salt. 4.M. 3 pieces cocum. a few of the curry leaves. 1 tsp coriander powder 3. Immerse and cook prawns until soft with 1 tsp ginger. A few curry leaves Method 1. K. 1 tsp mustard seeds 3. 8-10 curry leaves 9. Coarsely grind ingredients 1 to 6. 1/8 tsp pepper powder 4. When the curry is almost dry. mix the ground ingredients with cocum. Add the remaining curry leaves. washed and soaked in water 8. Add the prawn mixture and fry well. In an earthenware vessel. 1 tsp chilli powder 2. shell and devein. 10 garlic cloves 7.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 10 button onions 5. Splutter the mustard seeds.Mrs. 1 tsp ginger. 3. ½ prawns For the masala 1. Remove from fire and serve hot. 2 cups water 10. 5. add the sliced onions and fry till brown. ½ cup coconut oil or any refined vegetable oil 2. 6. To serve 5 . sliced 4. Wash prawns. 2” ginger 6. 2 cups onion. julienned For the seasoning 1. Heat the oil in a pan. remove from fire.
Cut into medium-size pieces. 1 kg mutton or chicken 2. 4. 1 dsp coriander powder 4. ¼ cup refined vegetable oil 2. ½ cup button onions. 2” cinnamon 9. sliced long 14. Wash and clean the meat. sliced 12. sliced thin and small. 2 tsp ginger. Heat oil. and fry the onion. Cook the meat. . 16. Mathew You will need: 1. 1 tsp mustard seeds 3. Grind into a paste ingredients 2 to 10. adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy. 1 tsp aniseed 8. Salt to taste 18. Stir in the meat and fry well until dry. ¼ tsp pepper corns 6. 2 cardamom pods 11. 3. A few curry leaves 15. K.M. ¾ dsp chilli powder 3. 1 cup hot water For the seasoning: 1. ½ tsp turmeric powder 5. 8 garlic cloves 13. 1 dsp vinegar 17.MEAT OOLARTHIYATHU Mrs. Splutter mustard seeds. 2. 2 dsp onion. finely chopped To serve 10 Method: 1. remove from fire. ½ tsp cumin seeds 7. 3 cloves 10. smeared with salt and turmeric and fried. ½ cup coconut.
add onion and saute till it turns light brown in colour. Chilli powder 1 dsp. When it splutters. Stir in the meat and saute. Coriander powder ½ tsp. Let the meat cook till oil floats on top. Remove from fire. Mustard seeds ¼ cup thin. Serve hot.M. .Heat oil and fry mustard. Pepper powder ½ tsp.Mrs. long slices onion 1 dsp. Add boiling water. cut into small pieces 3 dsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.K. Pork. Add the soaked masala and fry it on slow fire till the oil separates.Note:½ cup thick coconut milk can be added last and allowed to simmer once. See that the gravy is thick and creamy.PORK CURRY HOT . Turmeric powder ½ cup oil 1 tsp.Mathew INGREDIENTS: 1 kg. vinegar and salt.
This is then transferred to the serving dish and decorated with the fried potato cubes. the gravy and coconut milk are added and when it begins to boil well.2 Nos. Mathew Duck meat cut to large pieces. the meat pieces are marinated with the paste along with vinegar and salt.1 kg. the meat pieces are added. Garlic pods-8 Nos Ginger.3 cups.2 teaspoon Turmeric powder.¼ teaspoon Cinnamon (1” length).Mrs.½ cup Coconut milk extracted from I cup scraped coconut.9 Cardamom.1” piece Vinegar.M. If oil in the kadai is not enough. Coriander powder.½ cup Potatoes cut to square cubes and fried. a little more is added and the sliced onions are sauted.1 piece Cloves.DUCK ROAST –I .½ teaspoon Black pepper. . To prepare The second set of ingredients are ground to a smooth paste. When it is sauted well.1 teaspoon Cumin.4 dessert spoon Onions sliced. Once it is cooked the gravy is separated. K.to taste Coconut oil.¼ teaspoon Sahjeera. it is taken off the fire.1 dessert spoon salt. When the gravy thickens and mixes well with the meat. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. Three cups of water are poured to this and the meat pieces are cooked.
Fry the potatoes in ghee and oil. Drain the oil from the pan. 1 kg duck 2. 4. 8. 1 dsp vinegar 13. Drain and keep aside. 10. 11. Remove from fire and serve the roast with the potatoes around it. separate the pieces from the gravy.DUCK ROAST –II . Drain and keep aside. 2. Apply this paste o the duck pieces. 2 dsp ghee 17. Add vinegar and salt. 1 cup thick coconut milk Method 1. sliced. 8 garlic cloves 11. add the fried pieces of duck and cook until all the gravy has been absorbed. ½ cup onion. ½ tsp turmeric powder 5. 9. 2 cardamom pods 10. 1” ginger 12. K. fry onion and keep aside. 5. To serve 6 . covering the pan with a tight-fitting lid. 3. When this boiled. When the duck is cooked. 2” cinnamon 8.M. 12. parboiled and quartered lengthwise 16. Add 2 cups hot water and cook the duck. adding more oil if necessary. 1 tsp aniseed 7. Wash and clean the duck/ cut into large pieces. Add the coconut milk. 1 tsp peppercorns 6. Pour the masala gravy into the same pan and add the fried onion. Salt to taste 14. 13. 9 cloves 9. 6. Grind into a paste ingredients 2 to 11. 7.Mathew You will need: 1. In the same pan. 2 dsp coriander powder 3. ¼ cup refined vegetable oil 18. Fry the cooked pieces of duck in the remaining oil. 2 tsp chilli powder 4. 3 potatoes. soaked in salt water and squeezed dry 19.Mrs. 2 cups hot water 15.
or until potatoes are tender. peeled. tomato sauce and potatoes to the chicken in the saucepan. chopped (or less) 1 tablespoon coriander seeds. When hot. whole 1 teaspoon peppercorns. Add the vindaloo paste. stirring frequently. half-rings 6 tablespoon water 1 ginger. whole 1 teaspoon fenugreek seeds. cinnamon. light 10 tablespoon vegetable oil 2 large yellow onions. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. Add this onion paste to the spices in the bowl. Heat oil in large saucepan over medium heat. vinegar. cayenne pepper and brown sugar. Stir until the paste browns slightly. Stir a few seconds. This mixture is the vindaloo paste. Add about 3 T water and blend until you have a smooth paste. black pepper. black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl. peeled and coarsely. and brown lightly. garlic paste. peeled and cut into. Remove onions with a slotted spoon and put them in a blender. Set aside. Fry onions. reduce heat to low and simmer for about an hour. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. until they are a rich. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Add the chicken. dark brown. but do not discard the oil. cardamom seeds. cut into. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Serve over rice. Heat the remaining oil in the saucepan over medium heat. and coarsely chopped 10 garlic cloves. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. Cover the saucepan. combine ground spices. a little at a time. Turn off the heat. ground 1/2 teaspoon turmeric. fresh (1-inch cube). Stir and bring to a slight boil. Add the coriander and turmeric. Put the ginger and garlic in a blender.CHICKEN VINDALOO 2 teaspoon cumin seeds. salt. add the ginger. . ground 2 lb chicken breast (boneless).
Pour the paste from the blender and fry for a couple of minutes till the oil separates. 7. Put the chicken. . 2. 5. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. 8. Add Garam Masala and corriander leaves and cook for another 10 minutes. almonds with water. Heat some oil and put the cardamom. whipped cream and salt and cook gently (low heat) for 20 minutes. bay leaves and cloves and fry till bay leaves turn brown. Put the onions and fry for a few minutes. Keep adding tbsps of yogurt and fry till you get a consistent mixture.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. 6. Add 1 tbsp of yogurt and fry for 30 seconds. Grind the ginger. Keep it aside and drain oil. 3. garlic. 4.
Simmer 5 minutes. 5. Add the stock. * 1 cup cooked chicken. Stir in the garlic and ginger paste and the dry masala. by Stendahl . Recipe By : "The Bombay Palace Cookbook". ** 1/4 cup heavy cream 1 fresh ground pepper. Bring soup to the boil. and the 1/2 cup of milk. melt the butter over medium heat. blending well. 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. When serving.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Grind a bit of black pepper in the center of the cream. top with a teaspoon of heavy cream in the center of each bowl. minced 2 tablespoon fresh ginger. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Add the minced chicken breast. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. 4. In a large soup pot. 2. 3. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. the sugar and salt. then lower heat and simmer 10 minutes.
Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. and bones from the chicken. Marinate for 30 minutes. ginger.masala. from Feast of India By Rani . baste the other side. garam.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. Baste with the marinade and the remaining oil. and bake for 15 minutes more. Cut the meat into 1-inch pieces and place on a platter. peeled and 1 crushed 1 inch piece fresh gingerroot. Pour it over the chicken and marinate overnight in the refrigerator. and paprika. ground chili. Remove the chicken from the skewers and serve on a platter. oil 4 cloves garlic. Preheat oven to 500 F. cumin. Mix together the yogurt and half the oil. Thread chicken pieces onto metal skewers and bake for 15 minutes. Blend in the garlic. turn over. skin. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat.
Mix thoroughly with a spoon. minced 1 teaspoon ground cumin seeds 1 salt. Heat 1 tblsp. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. 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. ghee and fry onoin. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. to taste 1 chili powder. . ginger and garlic till soft. of ghee over top before serving.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Remove from fire and pour 5 tblsps.
. Cook until tomatoes become soft. 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. • Remove from the flame and submerge it in a bowl containing cold water. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Now add peas and mashed brinjal. Peel off the darkened skin. • Baigan Bharta is ready. Stir properly and fry for about 5 to 7 minutes on medium heat. Keep on rotating until it gets roasted properly. Fry the masala for a minute and add tomatoes. • Add turmeric powder. red chilli powder and salt. • Mash the brinjal well. • Heat oil in a frying pan or kadhai. Turn upside down when lower portion becomes soft. garam masala.
• Add tomato pieces and salt. • Put the lid and simmer the contents for about half an hour. • The mixture would turn almost dry. • Add remaining spices and fry for a few minutes. Occasionally add a little water if required. Fry for another 5 minutes. . • Add chicken pieces and mix well to coat them with the gravy. • Chettinad chicken is ready to serve. • Fry chopped onions. ginger and garlic in the vegetable oil.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.
• Take oil in a frying pan and heat it. Stir the mixture periodically. ginger. • Fry the mixture on medium flame for 3 to 4 mintues.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. . • Put chopped tomatoes. • Pour this mixture into cooked dal and mix thoroughly. Soak it in about 2 1/2 cups of water for half an hour. onion. Now add chopped garlic. • Dal fry is ready. chilli powder and salt and fry again on a high flame for about 3 minutes. • Pressure-cook the dal until it is done. • Serve it garnished with chopped coriander leaves. cumin seeds and green chillies. turmeric powder.
• Now add turmeric powder. Add daal and stir. • Add garam masala powder. • Add onions and saute till golden brown. • Reduce the flame to medium. and salt. • Mash the mixture and again cook for 15-20 minutes. • Pressure cook urad daal and rajma with water and little salt. dhania powder. • Add tomatoes. • Add cream and curd to the daal. . 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. • Saute cumin seeds and add garlic paste. • Serve with naan or rice. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Fry for a few minutes. • Fry the paste till light brown. • Remove from the flame as soon as it begins to boil. • Cook for about 25 minutes. and green chilies. • Fry till tomatoes turn soft. finely chopped • 3 Green chilies. • Garnish with chopped coriander and add butter. chili powder. ginger. • Heat oil in a kadhai.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
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 -- .
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. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Curd Ghee Nariyal Ka Doodh Paneer Khoya.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS.
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. Make sure you always close the lid tightly after use. Store it in an airtight container for up to 3 months. shaking the pan time to time. When the spices give off the fragrance allow to cool slightly. If electric grinder is not available. . grind by hand and press through a fine sieve afterwards.
without roasting them first. Close the lid tightly after use. .TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. Store in an airtight container. push through a fine sieve.
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