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

MURG KALI MIRCH RECIPE INGREDIENTS: salt to taste 1 tsp turmeric powder 1 kg chicken 25 - 30 peppercorn 3/4 cup tomatoes chopped

1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.

SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.

SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.

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

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

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

. coriander seeds and whole red chillies. Stir constantly. Slit green chillies and cut into half. Roast cumin seeds. wash and cut each fish into 5-6 pieces.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Mix in cut onions and stir fry till golden brown. Mix in green chillies and cut tomatoes. Heat up oil in a pan. Cut onions and tomatoes. ginger and garlic paste and malt vinegar. Make a fine paste of all the roasted spices along with scraped coconut. Bring it to a boil and then mix in fish pieces and salt. Mix in the paste and 11/2 cup of water. Serve hot with steamed rice. Stir fry on a medium heat up for 3 minutes. Stir fry on a low heat up for about 5 minutes or till fish is just done.

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

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

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

Make small balls (like koftas) of the mixture . salt. Gently add the fried balls to the gravy. Sauté garlic. Bring it to a boil. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. pepper powder.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Add water. corn starch and add few chopped chilies and little salt to it. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. . Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. green chilies and spring onions. ajinomoto. Now in a separate pan heat 2 tbsp oil. drain and keep aside. sugar and soya sauce.

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

Soak the grated coconut in warm water and then remove and keep aside first milk. Cook for 10 minutes. When cooked add cornflour dissolved in water and boil. Then add first milk. . chillies. Take rest of the milk. ginger. Add juice of half a lime or to taste.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. tomato in oil till light brown. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Saute the onion. curry leaves. pour into fried masala and put in fish pieces.

chopped in circles. chili powder. Serve fried fish tikka with chopped onions. mint or coriander chutney. . 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. lemon juice. salt. garam masala. besan flour in yogurt. fry fish pieces on both sides till golden & crisp. Heat oil in a pan. Add fish pieces to the above mixture and mainate them for about 3 hours. ajwain . cumin seeds powder.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion.

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

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

add onion and almonds (until golden). 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.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Stir into onion mixture. heat until plump. celery. garlic and onion. Rice Ring : Melt butter in skillet. stirring constantly. stir and heat through. 3/4 teaspoon salt and broth. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. Cook until thickened. diced 1 (3 ounce) can mushrooms. Serve over rice ring. . Combine cornstarch. Add all to rice and mix. Add raisins. Press mixture into greased mold. add apple. Unmold at once on platter and fill with indian chicken curry. Cook until onion is tender. curry powder. add milk.

cut into 2 inch cubes. basting with margarine twice. Drain excess marinade and bake for another 2 minutes. Bake the chicken for 8 minutes. 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. Deseed and chop green chilies. Marinate overnight in the refrigerator. tomato puree 2 lbs. . julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. make the sauce in Part B. 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. While doing this.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Preheat oven to 350º F. Add the chicken breast. tomato paste 10 oz. Put tomatoes.

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

CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Sprinkle lemon juice and chat masala and serve with onion rings . Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.

. Once the onions are pink in color add the tomatoes. Now heat oil in a wok and throw in the cloves first. 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. Cook covered till the chicken is tender and serve hot with rotis. Once the tomatoes start getting a little roasted. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion.

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

Continue cooking it on medium flame till ghee/oil begins to separate. Then add tomato paste. Grind tomato. dried pudina leaves and mix well.. green chilly. Saute onions till pink in color. Chop onion very finely. red chili powder. Take off the fire and serve hot. cream . Put off the flame. . turmeric. Heat butter in a pan. Put the pan on the flame and then add milk to the mixture. Simmer for 5 minutes and then finally put off the gas. Add cottage cheese. salt. ginger. garam masala. Keep it aside for an hour.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. curd.

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

You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Cook it for 10-15 minutes. Heat mustard oil in a kadahi.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. ( soak it for a 1/2 hour). Keep the strained water aside. Add curd. When the tadka is ready add the masala paste. Add to the kadahi. jeera and sabut red chilly. Put it in a pressure cooker and wait for 1 whistle. sangar and soaked amchur. .SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . If required add the strained water. Serve sangri ki sabzi hot with dal ke parathe. Turn off the gas. Strain the sangar through a strainer. Now give tadka by adding mustard (grounded). hing.

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

cloves. capsicum in long pieces. Serve with nan or paranthas. Add paneer and capsicum pieces. cinnamon. ginger. Add bay leaf. red chili powder and orange color. Take off the fire and serve hot. salt.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. . Heat clarified butter in a pan. Cook on low flame. Mince cloves and cinnamom. tomato. Grind onion. Continue cooking it on medium flame till ghee/oil begins to separate.. tomato. Then add onion. When the capsicum are done put off the flame. ginger paste.

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

Add ginger-garlic paste and stir-fry for a minute. 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. . Now add onions and fry till golden brown. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Now mash it in a mixer. add chili powder and immediately pour on the indian palak paneer.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Take out in a bowl. Hold the pan over bowl. Heat oil in a kadai. Add all spices except red chili powder. Boil the spinach in water and cool it. Add Paneer pieces to the gravy and cook until done. Just before serving. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Caution: Don't allow chili powder to burn . heat pure ghee in a small pan.

tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. add the cumin seeds. chopped onions and the ginger garlic paste.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. garam masala powder. salt and little water so that all the masalas are well combined. Heat oil in a deep bottomed pan. fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy. Garnish with chopped coriander and serve hot. .

potatoes. Cover and cook over a moderate heat for about 10 minutes. Add the spinach.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Cover. salt and chilies. lowering the heat and cook for another 5 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. . Serve the aloo palak hot as a side dish.

Stir in the tomato puree. Deep fry the potatoes until golden brown. curd and salt. . Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.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). Drain and set aside. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for 10 minutes. Dry the potatoes on a cloth and heat the ghee or oil. prick all over with a fork and soak in the water with little salt for 2 hours. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

Sprinkle the dum aloo with pepper and garam masala and cook for few minutes

ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

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

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

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

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

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

Garnish the hara chana masala with chopped corriander and serve hot. chopped ginger. . green chilli. cloves. add cumin.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. bay leaf. and saute for 2 minutes. Add lemon juice. chopped coriander and garam masala powder. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add hara channa and cook until done.

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 .

(or you can also bake it in a hot oven at 200 degree c for 20 minutes. Cut the top of tomato (tamatar ) like a cap. Heat oil in a kadhai add chopped onions and green chilies till tender.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. Top with grated cheese and chopped coriander. Gently scoop out the centers . Red chili powder to taste. Keep aside the scooped portion and chop the cut tops . Add paneer . Place tomatoes in a cooker container . Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. . Fill tomatoes with the mixture.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. put little butter and pressure cook for one whistle. Serve the stuffed paneer tomato hot.

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. drain water and keep aside to cool. Now add all spices. chopped coriander leaves and thinly sliced rings of tomato. Serve hot. mashed potatoes and peas and fry for few moments. Garnish the bharawan capsicum with grated paneer. Mash the boiled potatoes. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.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). .

. add turmeric powder. In a bowl take a cup of gram flour. and green chilies to the mashed aloo (potatoes) and mix well. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). coriander. brown Serve aloo bonda hot with chutney. Make small balls of aloo (potato) mixture. 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. Dip each ball in the batter and deep fry them till golden. garam masala. little salt and chili powder to it.

red chilli powder. Garnish with finely chopped coriander. Add about 1/4 tsp of tamarind and green chutneys in each. Sprinkle cumin powder.SEV PURI RECIPE INGREDIENTS: 10 . Fill with a few chopped boiled potato cubes. salt.. . Then generously sprinkle sev all over the puris. Serve fresh.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. Sprinkle finely chopped onions.

Mix all the ingredients under seasoning and add to this. Finally garnish with coriander leaves and lemon juice. Serve immediately. tomatoes.. Lightly crush and add the nimkis and golgappas. . Add the sev and kaara pusa directly and mix well. Drain the water from the grated potatoes and mix that as well.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. onions.

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

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

Now add sliced onions and fry until brown. remove and allow to cool. Now in the grinded mixture mix cayenne powder..BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Serve hot with roti. Add coconut and stir fry until browned. sugar. . until done. Keep an eye. Slit each eggplant lengthwise into four. reserving some. coriander seeds and peppercorns. add little water if necessary. Grind the mixture to a paste using blender. tamarind paste. salt. Heat the remaining oil in a pan and add the vegetables. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. Stuff the eggplants with this mixture. Cook over low heat without burning. Saute for a minute. keeping the stem end intact. Add little water if needed. cashews and turmeric powder. Roll the potatoes in the remaining mixture.

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

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

salt and baking powder and sieve them together. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. .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. Serve rumali roti hot with indian curry. maida. Fold it like a handkerchief. Place the rumali roti carefully over it and cook till done. 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).

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

slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls.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. Note: It can also be cooked in an oven or tandoor. Make powder of fenugreek leaves and mix it to the flour. Roll into a slightly thick chapati than usual. turmeric powder and mix well. salt. . Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Rub oil into the flour. chili powder.

For stuffing heat oil in a kadhai over moderate heat. Spread it on the paratha and shallow fry over low heat. Fry until ginger starts turning brown. Turn it and pour half tablespoon oil or butter. Make two medium size chapati. Now roll it slightly. Turn it and again pour oil or butter on the other side. Toss in ginger and green chilies. Cook on a low heat till golden brown. 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. Remove the pan from the heat and allow to cool.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). Seal the edges so that mixture doesn't come out. then drop asafetida. .maida. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Cook on a pre-heated Tawa (flat griddle plate). Divide the mixture into 10 equal portions.

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

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

ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Add all the stuffing items to mashed potatoes and mix it properly. Now roll it slightly. . Make two medium size chapati. Put it in a pre-heated oven at 450-degree. add the filling to the one chapati and cover it with the second one. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Mash the potatoes. as you would do for any parantha/roti. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Serve aloo paratha hot with yogurt (curd).

Pre-heat the griddle and cook the rotis on each side. vegetables or curries .BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Butter the besan roti generously and serve hot with lentils. Divide it into ten portions and flatten them out using rolling pin.

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

Add almond essence and food colouring if required.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. . Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes.

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

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

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

. Mix pistachios and cardamom seeds and press a bit on top of each. Heat first on high for few minutes. or shape pedas with palms into patty rounds. invert and carefully. When mixture thick and gooey. Mix well. first sprinkle some at bottom. When set well.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Use cookie moulds. The pedas are ready to be served. and take off fire. Take some mixture and press into mould.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. gently turning occasionally. while on heat. add cardamom. unmould. Make sure to stir continuously.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. The on slow till done. If using moulds. Allow to cool.

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

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

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

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

Then take the saucepan off the fire. Turn out when set. leave to cool.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. Dissolve the gelatine in a little warm milk. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. fold in the stiffly beaten whites. add the sugar. . Add the vanilla essence and pour into a wetted mould.

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

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

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

Cut down graham crackers crosswise to make half. Tops boxes with 6 graham cracker halves. . Line icing along seams to secure. To secure candies use icing. Decorate boxes according to liking with candies and icing. Put the boxes in freezer. Pour one scoop ice cream in the center of each of six graham cracker halves. Let it freeze for about half-hour.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Line icing along remaining seams. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. freeze and serve. 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.

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

sieving the flour and baking powder. Remove from fire and add 2 tspfuls of lemon juice.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. Boil these in water until soft. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. add a little more milk. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. If the mixture is too stiff. Dish up the pudding and serve with the sauce. cover with a double piece of greased paper and steam for 2 1/2 hours. . egg and milk. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. Stir well and simmer for about 3 minutes. Add the marmalade. Put mixture into a greased basin.

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

Garnish kashmiri pulao with fried onions. Fry whole spices.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Add hot water and mix well. add rice and sauté. Finish with remaining saffron and cook till grains are separated and done. walnuts & cashew nuts. Heat oil and fry onions till golden brown and remove. turmeric powder. Add half-saffron dissolved in little warm milk. Cook a little. .

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

. Finally add the water and cook covered till done. Put in the rice and mix well. Now add the dry spices. salt and saute. 1 cup basmati rice. Seve hot. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. INGREDIENTS: 2 large tomatoes made into a thick puree. Pureed tomatoes are sauted with spices and then added to rice.

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

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

Cook it for 8 to 10 minutes till the rice is done. Fry the onions. Don't discard the cooked dhal water. Add cooked dhal water. mix well and add 3 cups of water. When onions are golden add slit green chillies. Add salt. Add the washed. Keep the remaining corriander leaves for garnishing. cloves. mint. Add the cooked dhal. ginger and garlic paste. curry leaves and a part of the corriander leaves. cinnamon and cardamom. Fry for 2 minutes. Set aside. . Garnish with chopped corriander leaves and serve hot.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. drained rice and chopped tomatoes. Fry for few minutes. 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.

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

. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Preheat the oven to 300°F. cashew nuts & coconut. Add the rice and stir fry for about 10 minutes.15 minutes. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Add the paste to the onions and stir for about 5 minutes. Cover the bowl with the aluminium foil. In a serving bowl mix the shrimps and rice together. ginger. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. Make a fine paste of green chilies. garam masala. 1/2 tsp salt and 2 cup of water. Put it in the oven for about 10 . garlic. Add the peas. Add the shrimps and 1/2 tsp salt. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.

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

Sprinkle with chopped coriander leaves. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Mix in meat and onions to it. Spread half of the cut onions on the bottom. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Serve hot. Stir frequently. turmeric and salt to the chicken and mix well to cover the chicken pieces. ginger and garlic. Add the chicken pieces and layer the rest of the cut onions on top.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). 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. ground coriander. Lightly grease a heavy based sauce pot with 1 tblsp of oil. . Mix in cut onions. Stir well to mix all the ingredients. Add lemon juice and fry for another minute. stirring frequently fry for 8-10 minutes to a golden color. Heat up oil in another pan.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Cover pot with a tight fitting lid. Mix in the bay leaves stir fry for another minute stirring frequently. Mix in the chilli powder. fry the mixture until it is well browned and a thick onion sauce has formed.

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

Peel ginger. fry few pieces at a time. Wash and chop the curry leaves finely. . Squeeze both lemons and remove the juice.3/4 " thickness. Mix all the ingredients for the marinade and apply uniformly on the fish. Rest it for an hour in the refrigerator. Cut slices of about 1/2. Do not crowd the pan. Serve hot with lemon wedges. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. garlic and grind to a smooth paste.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.

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

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

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

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

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

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

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

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

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

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

almonds with water. Pour the paste from the blender and fry for a couple of minutes till the oil separates. . Grind the ginger.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 3. bay leaves and cloves and fry till bay leaves turn brown. 6. Keep it aside and drain oil. whipped cream and salt and cook gently (low heat) for 20 minutes. Put the chicken. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom. Add Garam Masala and corriander leaves and cook for another 10 minutes. 7. 5. Add 1 tbsp of yogurt and fry for 30 seconds. garlic. Put the onions and fry for a few minutes. 2. 4. 8.

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

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

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

• Remove from the flame and submerge it in a bowl containing cold water. Keep on rotating until it gets roasted properly. Turn upside down when lower portion becomes soft. Stir properly and fry for about 5 to 7 minutes on medium heat.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. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Serve it garnished with chopped coriander leaves. . • Mash the brinjal well. garam masala. red chilli powder and salt. Fry the masala for a minute and add tomatoes. • Heat oil in a frying pan or kadhai. • Now add peas and mashed brinjal. Peel off the darkened skin. • Baigan Bharta is ready. • Add turmeric powder. Cook until tomatoes become soft.

• The mixture would turn almost dry. ginger and garlic in the vegetable oil. • Put the lid and simmer the contents for about half an hour. • Add remaining spices and fry for a few minutes. .CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Add chicken pieces and mix well to coat them with the gravy. • Add tomato pieces and salt. Occasionally add a little water if required. Fry for another 5 minutes. • Fry chopped onions. • Chettinad chicken is ready to serve.

chilli powder and salt and fry again on a high flame for about 3 minutes. Stir the mixture periodically. turmeric powder. • Fry the mixture on medium flame for 3 to 4 mintues. • Serve it garnished with chopped coriander leaves. • Pressure-cook the dal until it is done. • Put chopped tomatoes.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. onion. • Pour this mixture into cooked dal and mix thoroughly. cumin seeds and green chillies. • Dal fry is ready. ginger. . Soak it in about 2 1/2 cups of water for half an hour. Now add chopped garlic. • Take oil in a frying pan and heat it.

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

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

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

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

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

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

35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28.

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

without roasting them first. push through a fine sieve. Store in an airtight container. .TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. Close the lid tightly after use.

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