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1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
Garnish with coriander. garlic. Serve with steamed rice or bread. coriander seeds. peppercorns. red chillies. add the potatoes and 2-3 cups of water. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add the ground paste and saute till oil leaves the sides of the pan. Simmer for 10-12 minutes. Fry sliced onions. cardamoms and green chillies till the onions are transparent. Add vinegar and simmer for another 5-6 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. cloves. Remove the lid. . Remove and keep aside. Add the pork and pressure cook till almost done. cumin seeds and the cinnamon with malt vinegar.
Cut onions and tomatoes. ginger and garlic paste and malt vinegar. Heat up oil in a pan. Stir fry on a medium heat up for 3 minutes. Mix in green chillies and cut tomatoes. . Serve hot with steamed rice. Roast cumin seeds. Mix in the paste and 11/2 cup of water. 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. Stir constantly.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. wash and cut each fish into 5-6 pieces. Mix in cut onions and stir fry till golden brown. coriander seeds and whole red chillies. Slit green chillies and cut into half. Stir fry on a low heat up for about 5 minutes or till fish is just done.
Add salt. Add cardomoms and garam masala and simmer. turmeric and coriander powder. green chillies. Garnish with coriander leaves. .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. Then add a cup of hot water. Serve hot with nan or chapatis. Cover and cook till the water dries and peas and keema are done.
Add fried chicken pieces to it and cook for few minutes. corn flour.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. Serve chinese chili chicken hot garnished with chopped green onion tops. Add 2 cups of chicken broth or water. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. salt. pepper powder. Bring to boil and add sugar. Soya sauce. Take 1tbsp. Chinese chili chicken goes well with steamed / boiled rice. ajinomoto and remaining Soya sauce. salt . 1tbsp. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. Cook for 2-3 minutes. . oil and add garlic paste and green chilies and sauté for few seconds.
soya sauce and tomato sauce to it. Dip the gobi florets in the paste and deep fry till golden brown. add it to the paste. of ginger and garlic paste. Serve the gobi manchurian hot. chopped onions and green chili to it. . Keep aside. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Heat oil in another pan and add the left ginger & garlic paste. Now. corn flour and salt using water.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. mix aginomoto. Take a tsp.
Make small balls (like koftas) of the mixture . corn starch and add few chopped chilies and little salt to it. Gently add the fried balls to the gravy. drain and keep aside. sugar and soya sauce. Sauté garlic. pepper powder. . Heat the oil in a kadhai / wok and deep fry the balls till golden brown. ajinomoto. Bring it to a boil. green chilies and spring onions. Add water.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Now in a separate pan heat 2 tbsp oil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. salt.
salt. To make the filling heat 2-3 tbsp oil in a wok. . To make the spring rolls place 2-3 tbsp. Add the bean sprouts. Deep fry in hot oil until golden. add ginger . cook stirring for 2 minutes. Cook both sides of the pancake till golden. Fold in the sides and form a tight roll. Serve the vegetarian spring roll hot. Set aside the filling to cool. stir fry for 10-15 seconds. Add leeks (if available) and stir fry for about 1 minute. Repeat the same till whole batter is utilized. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. egg and water and make a smooth batter. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. then add carrots.garlic and mushrooms. cabbage and cook tossing the vegetables until they are crisp-tender. sealing the edge with a little flour and water paste. pepper and soya sauce.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. of the filling in the center of each pancake.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.
tomato in oil till light brown. pour into fried masala and put in fish pieces. Take rest of the milk. 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.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Saute the onion. Soak the grated coconut in warm water and then remove and keep aside first milk. . chillies. Add juice of half a lime or to taste. Then add first milk. Cook for 10 minutes. curry leaves. ginger. When cooked add cornflour dissolved in water and boil.
Add fish pieces to the above mixture and mainate them for about 3 hours. lemon juice. chili powder. salt. Heat oil in a pan. Serve fried fish tikka with chopped onions.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. mint or coriander chutney. chopped in circles. . garam masala. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. cumin seeds powder. ajwain . fry fish pieces on both sides till golden & crisp. besan flour in yogurt.
When very hot. Serve the fried fish hot with green chutney. discard it.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 . Empty the paste into a deep dish or shallow bowl. As water accumulates at one end. Set the oil to heat in a wok. 1/4 tsp of salt and tbsp of water into the blender. Fry for about 5 minutes. Remove with a slotted spoon. Add 1/4 tsp of salt to the yogurt and mix it in. Fry all the pieces of fish this way. Blend until you have a paste. Set the plate at a tilt and leave it tilted for 2-3 hours. 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. Put the yogurt into another deep dish or shallow bowl. garlic. until the fish is cooked through. 5 cm long and 4 cm wide. . Put the green coriander. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. turning the pieces over once. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. karhai or frying pan over a medium flame.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. green chillies.
green cardamom. Lemon 10-12 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Heat oil in a vessel and fry the onions till golden. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. chopped 2 tsp Garlic. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. remove the skin and cut into small pieces. Onion. Green cardamom 2 no. Whole red chilies 1" stick Cinnamon 3 no. Curry leaves Fresh coriander Garnish. cloves. star anise. cinnamon. red chili powder and turmeric powder and sauté. Cover and cook till the chicken is done. then add curry leaves and the ground paste and sauté for some time. cumin seeds. rotis or tandoori naan . Cloves 1/2 tsp Turmeric powder 1 no. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. large 2 tsp Ginger. Add the tomatoes. coriander seeds.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. Tomatoes. medium 1 no. Chop the onions and tomatoes separately. Add the chicken. Roast the whole red chilies. grated coconut. poppy seeds. .
curry powder. add apple. Add all to rice and mix. stirring constantly. stir and heat through. Cook until thickened. Unmold at once on platter and fill with indian chicken curry. diced 1 (3 ounce) can mushrooms. Add chicken and mushrooms. garlic and onion. Stir into onion mixture. 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. Cook until onion is tender. add onion and almonds (until golden). Add raisins. celery. Combine cornstarch. Rice Ring : Melt butter in skillet.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Press mixture into greased mold. . add milk. 3/4 teaspoon salt and broth. heat until plump. Serve over rice ring. 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.
make the sauce in Part B. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Marinate overnight in the refrigerator. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomatoes. cut into 2 inch cubes. Drain excess marinade and bake for another 2 minutes. Deseed and chop green chilies. Add the chicken breast. Put tomatoes. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. tomato puree 2 lbs. basting with margarine twice. tomato paste 10 oz. While doing this. 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. . Preheat oven to 350º F. Bake the chicken for 8 minutes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs.
cloves. Stir. If the sauce tastes sour. stir. cardamoms. Add fenugreek and ginger juliennes. add honey to taste.Add ginger and garlic paste. green chilies. and serve with the chicken tikka masala . and salt. Strain through a strainer and bring to a boil. red chili powder. Add butter and cream. Cook over low heat until reduced to a thick sauce.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings .CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd.
Now heat oil in a wok and throw in the cloves first.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Once it starts boling add the marinated chicken. Cook covered till the chicken is tender and serve hot with rotis. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. 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. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. . add the coriander powder. After that put in the garlic and then the onion. chopped 1 medium onion. sliced 1 tsp coriander powder 10 cloves garlic. Once the onions are pink in color add the tomatoes. Once the tomatoes start getting a little roasted.
Grind onion (pyaj). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Simmer for 2 minutes. ginger (adrak). tomato (tamatar) paste. turmeric (haldi).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. garam masala. cream (malai). . green chilly (hari mirch). Take off the fire and serve hot. Add onion (pyaj). Grate mava. Heat clarified butter (ghee) in a pan. Add mava. Continue cooking it on medium flame till ghee/oil begins to separate. Add salt. red chili powder (lal mirchi).
Chop onion very finely. Heat butter in a pan. Grind tomato. Add cottage cheese. Simmer for 5 minutes and then finally put off the gas. Then add tomato paste. dried pudina leaves and mix well. cream . 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. green chilly. Saute onions till pink in color. .. turmeric. garam masala. ginger. Take off the fire and serve hot. curd. Continue cooking it on medium flame till ghee/oil begins to separate. Put off the flame. red chili powder. salt. Put the pan on the flame and then add milk to the mixture.
Mix in boiled peas and stir. crushed red chillies on the bread croutons and mix well.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. Sprinkle with cut coriander. Mix in salt. turmeric powder. roasted sesame seeds. Mix in tomato puree. Take off the heat. Mix in coriander powder and stir to mix well. Mix in ginger-garlic paste and sautÃ©. 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. Keep aside. Mix in broken cashewnuts and raisins. Heat up oil in a pan. roasted khoya and stir. Sprinkle cut green chillies. red chilli powder and roast till the oil leaves the masala. Boil green peas. .
Keep the strained water aside. Now give tadka by adding mustard (grounded). Put it in a pressure cooker and wait for 1 whistle. Turn off the gas.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. Heat mustard oil in a kadahi. . sangar and soaked amchur. If required add the strained water. Add to the kadahi. jeera and sabut red chilly. Serve sangri ki sabzi hot with dal ke parathe. Strain the sangar through a strainer. Add curd. When the tadka is ready add the masala paste. ( soak it for a 1/2 hour).SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . hing. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Cook it for 10-15 minutes.
salt. 1 tsp salt. garlic. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. . Add the green chillies. Mix together the cottage cheese. ajinomoto and the fried paneer cubes. and garnish the chilli paneer with finely cut spring onions and coriander. egg. vinegar. Mix well.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. corn flour. ginger and water to just coat the paneer pieces with the mixture. soya sauce.
ginger. red chili powder and orange color. Mince cloves and cinnamom. Serve with nan or paranthas. salt. Continue cooking it on medium flame till ghee/oil begins to separate. cinnamon. . Add bay leaf.. Cook on low flame. Take off the fire and serve hot. When the capsicum are done put off the flame. Then add onion. cloves. Heat clarified butter in a pan. capsicum in long pieces. tomato. Add paneer and capsicum pieces. Grind onion.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. tomato. ginger paste.
Add the paneer and mutter (peas) along with the yogurt. . Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Serve the matar paneer sprinkled with garam masala and coriander. tomato and salt.5-cm/1-inch cubes. chili. Stir for 56 minutes over low heat.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. the garlic and coriander seeds. Pour in the water and simmer gently for 20 minutes. Heat the ghee in a frying pan and cut the paneer into 2.
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. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Heat oil in a kadai. Take out in a bowl. Now mash it in a mixer. 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. Add ginger-garlic paste and stir-fry for a minute. Hold the pan over bowl. Boil the spinach in water and cool it. Caution: Don't allow chili powder to burn . . heat pure ghee in a small pan. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add Paneer pieces to the gravy and cook until done. Add all spices except red chili powder. Just before serving.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala. salt and little water so that all the masalas are well combined. tomatoes and chillies finely. . Add turmeric powder. garam masala powder. Garnish with chopped coriander and serve hot. add the cumin seeds. fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy.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. Heat oil in a deep bottomed pan. chopped onions and the ginger garlic paste.
. potatoes.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Serve the aloo palak hot as a side dish. Cover and cook over a moderate heat for about 10 minutes. Add the spinach. lowering the heat and cook for another 5 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover. salt and chilies.
.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). Dry the potatoes on a cloth and heat the ghee or oil. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Drain and set aside. curd and salt. Stir in the tomato puree. Deep fry the potatoes until golden brown. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. 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.
until the vegetable are tender. until they begin to splutter. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. stirring. Add the cauliflower florets and fry. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Drain well and set aside. the ground spices and salt and cook for 7-10 minutes. for 5 minutes. Add the green chilli and fry for a further 1 minute. . Add the potatoes.
peel and cube the potatoes.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. . Serve the aloo sabzi hot with roti or paratha. fry till the seeds start spluttering. Heat oil in a pan. slit green chillies. add salt and turmeric powder and cubed aloo (potatoes). Green chillies 4-5 nos. For a different taste in aloo sabzi . Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. curry leaves. add the mustard seeds. you can substitute mustard seeds with cumin seeds. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended.
Add garam masala. salt. add cumin and asafoetida. and then simmer uncovered for about 15 minutes. Lower the flame. Keep these unevenly broken potatoes aside until further use. until they look slightly fried. add potatoes and green chillies. Serve aloo dahi wale hot. by holding each in the palm of your hand and closing the fist.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). garnished with coriander leaves. add yogurt 1 tbsp at a time. Stir a few times until well mixed. . coriander. Add about 2 cups water. turmeric and chilli powder. add ginger and sauté till slightly fried. stirring vigorously until all of it is well blended. When the cumin splutters. turn around over high heat. bring the mixture to a boil. Heat the ghee.
Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. finely crushed 2 green chilies. salt and half of the coriander leaves. uncovered until the liquid has been absorbed. coriander leaves and shredded ginger. Heat oil and sauté onions till golden. . Drain. Simmer. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. then add garlic and chopped ginger and green chilies. coriander. cumin. Add chole. sliced 3 medium sized tomatoes. Finely chop the remaining ginger. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Add tomatoes.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. Sauté for 5 minutes. the reserved cooking liquid.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. reserving 1 cup of cooking liquid. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . turmeric and chili powder and sauté over low heat until the oil separates.
carrots. Bring to the boil. poppy seeds and salt in the container of an electric blender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. Set aside. add the spice paste and another 150ml/5fl oz water. French beans and potato in a medium-sized saucepan. Stir and simmer gently for 5 minutes. Meanwhile put the coconut.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). Cover. chillies. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Add 250ml/8fl oz/1 cup water. 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. 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. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped.5cm/1in pieces 1 medium-sized potato (100g/4oz). peas. cut into 2. Bring to the boil and simmer gently for 2-3 minutes. the yogurt and the garam masala. . fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). When the vegetables are cooked. Now add the tomatoes.
Garnish the hara chana masala with chopped corriander and serve hot. . bay leaf.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. Add lemon juice. Add hara channa and cook until done. chopped ginger. green chilli. cloves. and saute for 2 minutes. add cumin.HARA CHANA MASALA RECIPE INGREDIENTS: 1. 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. chopped coriander and garam masala powder.
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 .
Add paneer .mix well and cock for a minute. Top with grated cheese and chopped coriander. 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. Cut the top of tomato (tamatar ) like a cap. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops . Heat oil in a kadhai add chopped onions and green chilies till tender. put little butter and pressure cook for one whistle.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. Place tomatoes in a cooker container . Fill tomatoes with the mixture. . Red chili powder to taste. Serve the stuffed paneer tomato hot.
Now add all spices. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Serve hot.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Garnish the bharawan capsicum with grated paneer. drain water and keep aside to cool. Mash the boiled potatoes. mashed potatoes and peas and fry for few moments. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. . chopped coriander leaves and thinly sliced rings of tomato.
little salt and chili powder to it.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. Make small balls of aloo (potato) mixture. . 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. In a bowl take a cup of gram flour. brown Serve aloo bonda hot with chutney. add turmeric powder. garam masala. and green chilies to the mashed aloo (potatoes) and mix well. Dip each ball in the batter and deep fry them till golden. chili powder. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). coriander.
Fill with a few chopped boiled potato cubes. Sprinkle cumin powder.SEV PURI RECIPE INGREDIENTS: 10 .. Sprinkle finely chopped onions. . salt. red chilli powder.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Serve fresh. Then generously sprinkle sev all over the puris. Garnish with finely chopped coriander. Add about 1/4 tsp of tamarind and green chutneys in each.
Drain the water from the grated potatoes and mix that as well. tomatoes. Mix all the ingredients under seasoning and add to this..BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. Lightly crush and add the nimkis and golgappas. Serve immediately. Finally garnish with coriander leaves and lemon juice. Add the sev and kaara pusa directly and mix well. . onions.
peel and mash the potatoes well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Add ginger garlic paste. fry till the onions are light golden brown. Mix and knead well into a dough. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Now. red chilli powder and fry for 30 seconds. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. To prepare the ragada: Wash and soak channa for about 6 . jeera powder. add ginger garlic paste. add the bread crumbs and knead well. chat masala powder. Heat oil in a kadai. Boil channa with baking soda in pressure cooker till soft.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. Press each ball with hand so that it would make into a round patty. garam masala powder.8 hours. . dhania powder. turmeric powder and salt. Take the mashed potatoes into a bowl. Divide the dough into balls. turmeric powder. Now add tomatoes and salt. add chopped onions.
Take the serving plate. curd and mix well.Now. Cover and cook on medium heat for 3-4 minutes. Sprinkle a pinch of chat masala powder and serve hot. . To serve cutlet ragada: Prepare tamarind chutney and mint chutney. put two cutlets in the plate. Sprinkle chopped onions and coriander leaves. enough water. Pour the ragada on the cutlets. add the boiled peas.
tamarind paste. add little water if necessary. Heat the remaining oil in a pan and add the vegetables. cashews and turmeric powder. Now in the grinded mixture mix cayenne powder. salt. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. coriander seeds and peppercorns. . keeping the stem end intact. reserving some.. Add little water if needed. Cook over low heat without burning. Keep an eye. Grind the mixture to a paste using blender. remove and allow to cool. sugar. Now add sliced onions and fry until brown. until done. Stuff the eggplants with this mixture. Add coconut and stir fry until browned. Serve hot with roti. Slit each eggplant lengthwise into four. Saute for a minute.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Roll the potatoes in the remaining mixture.
garlic paste and stir fry for half a minute. Mix in cashew nut paste dissolved in one cup of water.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. Cut onions finely. bring it to a boil and then mix in green peas and mushrooms. red chilli powder. Heat up oil in a kadhai. Add a cup of water. Mix in ginger paste. cinnamon stick and cut onions and stir fry until light golden brown. coriander powder. stir well. Mix in tomato puree. Adjust seasoning. wash and cut mushrooms in quarters. mix in green cardamom. Serve hot with naan and roti . turmeric powder. garam masala powder and salt and stir fry till oil leaves the masala. Stir fry on low heat up for five minutes.
as you would do for any paratha/roti. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Note: It makes 18 parathas.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. chili powder. ajwain. Cook on a pre-heated Tawa (flat griddle plate). add the filling to the one chapati and cover it with the second one. Cook on a low heat till golden brown. coriander leaves. Now roll it slightly. salt. and garam masala as a filling in paratha. ginger. Make two medium size chapati. 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). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Mix grated cauliflower. . green chilies. Turn it and again pour oil or butter on the other side.
. maida. 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. Serve rumali roti hot with indian curry. Fold it like a handkerchief. salt and baking powder and sieve them together. Place the rumali roti carefully over it and cook till done.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa).
salt and baking powder into a bowl and make a well in the middle. Bake the indian bread naan until puffed up and golden brown. Add the remaining oil. . milk. Shape each ball of dough with the palms to make an oval shape. Knead the dough again and cover and leave for 2-3 hours. eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. then cover with damp cloth and allow the dough to stand for 15 minutes. knead again.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. Divide the dough into 8 balls and allow rest for 3-4 minutes. Serve hot. Mix the sugar. About half an before the naan are required. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. turn on the oven to maximum heat.
Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. salt. Rub oil into the flour. chili powder. Knead well again the dough and make balls. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. .MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Roll into a slightly thick chapati than usual.
A few seconds later add the peas. Cook on a pre-heated Tawa (flat griddle plate). Divide the mixture into 10 equal portions. Add remaining ingredients and stir-fry for about 2 minutes. Turn it and pour half tablespoon oil or butter. Make two medium size chapati. Now roll it slightly. add the filling to the one chapati and cover it with the second one.maida. . Turn it and again pour oil or butter on the other side.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). Fry until ginger starts turning brown. Seal the edges so that mixture doesn't come out. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. then drop asafetida. Toss in ginger and green chilies. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. Remove the pan from the heat and allow to cool. For stuffing heat oil in a kadhai over moderate heat.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Take a Ping-Pong ball size lump of dough. (Refer the picture). Now spread the ghee properly over entire surface. Now roll it into a circle of appox. . Now press it lightly towards the center to show the layers clearly and roll like a paratha. Cook the lachha parata on a low heat till golden brown. Spread Oil on every fold. Using a knife make a 2" cut lengthways and fold it inwards . Spread it on the paratha and shallow fry over low heat. as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid. 1tbsp oil & salt. Cook on a pre-heated Tawa (flat griddle plate).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). Make dough 30 minutes before and cover it with moist muslin cloth. Turn the lachha paratha and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side.
When top side is done change the side and keep a check (till properly baked) Spread butter over it. Put it in a pre-heated oven at 450-degree.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). Serve aloo paratha hot with yogurt (curd). Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly. add the filling to the one chapati and cover it with the second one. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Make two medium size chapati. as you would do for any parantha/roti. . Now roll it slightly.
Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Pre-heat the griddle and cook the rotis on each side. vegetables or curries .
Serve with steamed rice or bread. Add the pork and pressure cook till almost done. 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. Remove the lid. add the potatoes and 2-3 cups of water. cardamoms and green chillies till the onions are transparent. Add the ground paste and saute till oil leaves the sides of the pan. cloves. coriander seeds. cumin seeds and the cinnamon with malt vinegar. Remove and keep aside. Fry sliced onions. . red chillies. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. peppercorns. Add vinegar and simmer for another 5-6 minutes. Garnish with coriander. garlic.
DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Mould into desired shapes. Knead into a soft dough with egg whites on a clean surface. . Add almond essence and food colouring if required.
The milk solids are turned into cheese now. Heat the ghee in a heavy pan and add the cheese mixture. Cut into squares and decorate with silver foil. Then hang it up in a muslin cloth to drain for 3 hours. 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. Stir-Fry over very low heat until the ghee separates. Knead again to blend. Pat into a flat cake and cool completely. Remove form the heat and mix in the cardamom powder. .
finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. allow to cool. about 6 hours. distributing evenly. Now lower the heat and cook the milk. stirring constantly. . Pour the mixture into Kulfi molds or small ramekins. (This will take about 40-45 minutes). stiring constantly. ground green cardamom seeds (chotti elaichi) 1tbsp. Stir the sides of the pan constantly to avoid scalding. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. skinned pista (pistachios). sugar or to taste 1/2 tsp. heavy pan and bring to boil over high heat. nuts and cardamom seeds. stir well. thinly sliced 1tbsp. Slip each kulfi on to a dessert plate. To serve. until it has thickened and reduced to about 13/4th cups. cut across into 3-4 slices.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. skinned badam (almonds). and serve. Now add the sugar. Cover with plastic wrap or foil and freeze until set.
butter. They will sink to the bottom of the pan. After about 5 mins.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. If the temperature of the oil is too high then the gulab jamuns will tend to break. Place the balls on a plate. the balls will rise to the surface. Instead. Add just enough whole milk to make a medium-hard dough. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Make balls by gently rolling each portion between your palms into a smooth ball. Bisquick. The Gulab Jamuns should rise slowly to the top if the temperature is just right. gently shake the pan to keep the balls from browning on just one side. Divide the dough into 18-20 portions. Heat the oil on high and then lower the heat to medium. but do not try to move them. . This will ensure complete cooking from inside and even browning. Now they must be gently and constantly agitated to ensure even browning on all sides. Slip in the balls into the hot oil from the side of the pan. The balls must be fried very slowly under medium temperatures. one by one. Cover with a damp yet dry kitchen towel.
Make sure to stir continuously. while on heat. . first sprinkle some at bottom. Mix well. Heat first on high for few minutes. Use cookie moulds. and take off fire. When mixture thick and gooey. Take some mixture and press into mould. Mix pistachios and cardamom seeds and press a bit on top of each. When set well.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. If using moulds. Allow to cool. gently turning occasionally. or shape pedas with palms into patty rounds. The pedas are ready to be served. The on slow till done.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan. unmould. invert and carefully. add cardamom.
Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Once all the water has evaporated. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Serve the lapssi hot garnished with blanched almonds and pistachios. . Heat ghee in a heavy bottomed pan. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Add more water if the wheat is not tender enough. add the broken wheat. Saute on a high flame till it turns pinkish brown. partly cover and cook on a medium flame till most of the water has evaporated. ghee and 1/2 cup water. Stir. add the sugar. Add hot water.
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. Decorate the rasmalai with pistachios. cool at room temperature and cut into 2" squares. . Place them in a dessert bowl. Mix the other ingredients. Remove from oven. It should not get brown. chill for 2-3 hours and then serve. except the pistachios well in a separate dish and pour over the squares. Bake at 350 degrees for 35 minutes or until it sets.
Divide the dough into even sized balls. I know that many of u might be amateurs at cooking.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Knead until smooth and soft and the dough is free from stickiness. Make a hole in the centre of each rounds so that it resembles like doughnuts. Add the cinnamon and the nutmeg. Sprinkle the powdered sugar on top. . Allow the dough to stand for 20 minutes.drain. but don’t worry if you cant make balls make whatever shape u can manage-.the final product is going to be the same.5 cms. Deep fry in a kadai till golden brown in colour.mix thoroughly all the ingredients in the basin adding the milk. Make a dough using a little water.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Roll the balls into 3" diameter rounds having a thickness of 0. Eve the refined flour along with the baking powder into the basin.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.
Add about a tblspful of cold water at the last minute for a really light pudding. add a little of the milk and mix it in well. . raising the heat just enough to brown it at the end. then bake in a moderate oven for 30 minutes. When half the milk is in. make a well in the center and break the eggs into it. then add the rest of the milk. The batter should stand for atleast 1 hour before it is used.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. Get a little fat really hot before pouring in the batter. still beating. beat well for 10 minutes.
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. fold in the stiffly beaten whites. add the sugar. Add the vanilla essence and pour into a wetted mould. Then take the saucepan off the fire. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Turn out when set. leave to cool.
Cool the cake and invert it on a dish. First pour 1 layer in the tin then the second and continue this process alternatively. . Now mix flour and milk alternately in the mixture. Bake this tin in a preheated oven at 180 . essence and sugar. Divide this batter into 2 parts. Grease and line a 8 inch baking tin. Mix well till the batter is smooth.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.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cream together the butter. In one portion add cocoa powder.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. . eggs and vanilla extract together. Apple cake is ready.15 minutes at 350 degrees F. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Pour this mixture in a baking pan and bake for 1. Add in the apples and the nuts.
VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Place each half of the round on two corner of the square to make a perfect heart shape. Decorate the cake with icing and candy. Slice the round one in half. . Let it cool completely. Also bake a two-layer cake in a square pan.
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. freeze and serve. Pour one scoop ice cream in the center of each of six graham cracker halves. To secure candies use icing. Put the boxes in freezer. Cut down graham crackers crosswise to make half. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. . Line icing along remaining seams. Let it freeze for about half-hour. Line icing along seams to secure. Decorate boxes according to liking with candies and icing. Tops boxes with 6 graham cracker halves. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside.
Mix well. Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Grease pudding mould and pour the mixture into the mould.40 minutes or until the pudding is spongy. Put off the flame and add the beaten eggs and the breadcrumbs. . Warm the milk and mix in the sugar. Gently mix in the cooca powder. Then put it in the fridge for 1 hour before serving with fresh. thick and sweetened cream. Beat the eggs and add the essence.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces.
Stir well and simmer for about 3 minutes. Add the marmalade. cover with a double piece of greased paper and steam for 2 1/2 hours.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. If the mixture is too stiff. 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. Remove from fire and add 2 tspfuls of lemon juice. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Dish up the pudding and serve with the sauce. egg and milk. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Put mixture into a greased basin. Boil these in water until soft. . add a little more milk. sieving the flour and baking powder.
add in the ginger. . Just before serving. Add mustard seeds to the oil. mustard seeds 1 1/2 tsp. Curd rice is ready to be served.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. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. mix all the ingredients with yogurt (curd) and milk. After a minute. urad daal 1 tsp. Add in the rice. When the mustard seeds start popping add chana and urad daal. coriander and green chilies. Take the pan off the gas. Mix the salt and desiccated coconut. Sauté them for a minute. chana daal 1 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil.
. Add hot water and mix well. Fry whole spices. add rice and sauté. Add half-saffron dissolved in little warm milk. Garnish kashmiri pulao with fried onions. Heat oil and fry onions till golden brown and remove. Finish with remaining saffron and cook till grains are separated and done. Cook a little. turmeric powder.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. walnuts & cashew nuts.
LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. allow to splutter. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. curry leaves.Lemon rice is ready to be served. fry till brown. salt and fry for 2 minutes. Now add this to the boiled rice and mix well. Now add green chilies. . Add turmeric powder and peanuts. Take it off from the flame and add lemon juice and mix well.
washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well. Finally add the water and cook covered till done. 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. Seve hot. INGREDIENTS: 2 large tomatoes made into a thick puree. Now add the dry spices. salt and saute. 1 cup basmati rice.
Drain and keep aside. Soak the almonds in water for half an hour and keep aside. some more water and add half the whole garam masala and salt in a pan. Then add green chilies. add the remaining garam masala and sauté over medium heat until it begins to crackle. mint and coriander. Heat ghee. and bring to a boil.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. sprinkle little saffron curd. In the handi with the cooked vegetables. . Peel ginger and garlic and chop finely. Drain the water. Add the dry fruits and nuts when the vegetables are done. Dice the peeled potatoes and carrots and wash them. Beat the curd in a bowl and divide into two equal portions. add 2/3 cup water. garlic and stir for a minute. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Put the rice. Add the portion of plain curd. saute for half a minute add the chopped vegetables and stir for a minute. ginger. Chop the coriander and mint leaves. Add onions until golden brown. then simmer until the vegetables are cooked. Slice the onions and green chilies. Bring the rice to a boil and cook until the rice is done. stir. Add turmeric and chili powder.
Put the handi on dum in a pre-heated oven for 15-20 minutes. . Serve the hyderabadi biryani hot with mint chutney and other vegtables. cover the lid tightly so that it gets sealed. mint and coriander and top it with the remaining rice. Place a moist cloth on top.Then spread half the rice and again sprinkle the remaining saffron-curd.
When onions are golden add slit green chillies. ginger and garlic paste. Cook it for 8 to 10 minutes till the rice is done. cloves. Garnish with chopped corriander leaves and serve hot. Set aside. drained rice and chopped tomatoes. Don't discard the cooked dhal water. Keep the remaining corriander leaves for garnishing. Fry for 2 minutes. Add salt. Fry for few minutes. mix well and add 3 cups of water. Fry the onions. Add the cooked dhal. curry leaves and a part of the corriander leaves. Add cooked dhal water. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder.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. Add the washed. . cinnamon and cardamom. mint.
green chilli. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Add this fine yogurt and stir well. Fry the green peas also.Cook it in pressure cooker or in a pan or microwave. Serve the vegetable (veg ) biryani hot with raita and pickle. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. Add salt and red chilli powder and stir. . french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini).Heat it for about 10 seconds. Take this vegetable biryani out in a rice serving dish. cinnamon and caraway seeds powder. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Cook for about 3 minutes. carrot. cloves. Add fine chopped tomatoes and fry till they are properly cooked. Then add onions and saute them for a minute ot till they get pink in color.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Garnish with dry fruits and green coriander leaves. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. potato. Add all the fried vegetables. black pepper powder and stir for about half minute.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Take 1 tblsp oil in a pan and add mustard seeds.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. 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. Add the shrimps and 1/2 tsp salt. Preheat the oven to 300°F.15 minutes. 1/2 tsp salt and 2 cup of water. garam masala. cashew nuts & coconut. Make a fine paste of green chilies. Add the paste to the onions and stir for about 5 minutes. . When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. In a serving bowl mix the shrimps and rice together. Add the rice and stir fry for about 10 minutes. garlic. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Add the peas. ginger. Cover the bowl with the aluminium foil. Put it in the oven for about 10 .
Serve with hot with mint chutney. Decorate with lemon pieces and mint leaves. salt . Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Mix well. Take off from oil and put it on absorbent paper.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. capsicum. Skew chicken and vegetables closely on bamboo skewers. cover and leave to marinate for 2-3 hours. and tomatoes into small cubes. Or you can grill the chicken over hot charcoal. Cut the onion. Heat up oil in a big size frying pot or karahi.black pepper soya sauce and hot sauce. . Put in a round dish with the lemon juice.
ground coriander. Mix in cut onions.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Lightly grease a heavy based sauce pot with 1 tblsp of oil. Mix in meat and onions to it. Mix in the chilli powder. Add lemon juice and fry for another minute. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Spread half of the cut onions on the bottom. ginger and garlic. Stir frequently. Stir well to mix all the ingredients. stirring frequently fry for 8-10 minutes to a golden color. Heat up oil in another pan. Cover pot with a tight fitting lid. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Serve hot. Add the chicken pieces and layer the rest of the cut onions on top. turmeric and salt to the chicken and mix well to cover the chicken pieces.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. fry the mixture until it is well browned and a thick onion sauce has formed. Mix in the bay leaves stir fry for another minute stirring frequently. 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. Sprinkle with chopped coriander leaves. .
de-vein and wash the prawns. Add the masala powders and stir. Add the coconut residue and 4 cups of water. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Lightly pound the methi seeds and keep. add the onion and fry till transparent. . Remove from heat and add the coconut milk and reheat to simmering point. Peel the mangoes and cut into wedges. Add the marinated prawns. add salt to taste. Pat them dry and marinate in turmeric powder and little salt.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp 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. Heat the remaining oil and coconut oil. Heat 4 tablespoons of oil in a vessel. Strain the curry through a mesh pressing well to extract all the flavors. Put in the green and curd chillies. drumsticks and mangoes. Keep aside. add the methi seeds and the whole red chillies and stir well. wash and slit the green chillies and the curd chillies. Boil till it reduces by half and thickens. Pour in the curry and simmer till it combines well. Peel and chop the onion. Keep the coconut residue also. curry leaves and the kodumpuli. Cook till the prawns are 3/4th done. Cut the drumstick into 3" pieces.
Wash and chop the curry leaves finely.3/4 " thickness. 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. . Rest it for an hour in the refrigerator.NEIMEEN PORICHATHU RECIPE INGREDIENTS: 1 seer fish refined oilto fry for marinade 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 inch ginger (adrak) 12 clovesgarlic (lasan) 2 tblsp groundnut (moong fali) oil (tel) 2 lemons 2 tblsp rice(chawal) flour 10-12 curry leaves (kari patta) salt (namak) to taste How to make neimeen porichathu: Clean and wash the fish thoroughly. Squeeze both lemons and remove the juice. Mix all the ingredients for the marinade and apply uniformly on the fish. fry few pieces at a time. Cut slices of about 1/2. Peel ginger. garlic and grind to a smooth paste. Do not crowd the pan.
turmeric powder and mix well. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Knead well again the dough and make balls. . chili powder. Rub oil into the flour. salt.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour.
for example. in massive doublewalled ovens called bukharis. the main ingredient (meat or vegetable) is added and cooked. sending up sizzling steam that permeates the whole joint. jeera. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. but to make sure that this doesn’t stick. and marinade dribs onto the charcoal. degs. Do-Piaza: . or mud ovens. tomatoes. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. or bowl. Bhunao (Saute/stir-fry): Small quantities of water.Also known as tadka or chonk. The oil extracts and retains all the sharp flavours of the rai. ginger. huge quantities of food was cooked in large vessels. a small amount of water is added. roasting of meat is done in tandoors. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. Bhunna: In India. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. or as the last. burn or cook unevenly. etc and coats the entire dish being prepared.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. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. vinegar and spices for a day or two before eating. kadipatta. yogurt. Usually onions. pouring the tempered oil over dal. This smoking adds a delicate flavour to the prepared meats. its fat. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. garlic and green chillies are fried in oil. After the oil separates from the mixture. As the meat cooks. before adding the vegetables for example. and stock are introduced to the pan if and when the ingredients start to stick. Bukhara: Dum Pukht cuisine in India is over 200 years old. This smoky flavour is greatly prized. hing. cooked meats are placed around this. In Rajasthan. repeatedly.
which is constantly stirred until cooked. when it is called for. is done in a wok or kadhai. is placed directly on the table. . all children in India are told. Kadhai cooking is quick and no water is used in this style of cooking. Both bhunao and dum are aspects of Handi cooking. The round bottom uses less oil and cooks the food evenly. Dum means. Kadhai (Round bottomed pan): Usually the kadhai. where everyone eats out of it. in which the food is cooked. it is used to cook food very fast. “to steam” or “mature” a dish. the outer rim is used to keep the food warm. Dum (Steaming): In the olden days. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Talna (Frying): In Indian cooking frying. One of the navratnas .Mullah Do-Piaza. and like kadhai cooking is eaten immediately. the lid helps retain the aroma and flavour. was the legendary cook at Akbar’s court. retaining all its flavour and aroma. Tawa: A thicker version of the household griddle. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. it is said he could conjour up culinary delights using only two onions. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam. For example mutton cooked in that particular style is called Ghosht do piaza. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish.
crushed 05. Saute onion. 1 tsp garlic. Add thin coconut milk and stir to a simmering point. 05. To serve 6 . 1 big tomato. 04. 1 cup thick coconut milk Method 01. crushed 06. Remove from heat and serve hot. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes.K. Clean fish well in salted water. 1/2 kg fish fillets. chillies. ginger. 02. Salt to taste 11. garlic.M. MATHEW FISH MOLEE INGREDIENTS: 01. sliced 04.MRS. crushed 08. Add fish pieces and salt. 1 tsp peppercorns. Heat oil in a pan. half slit 07. 03. Cook the fish over low heat with the lid on until the gravy thickens. 2 cups thin coconut milk 10. 6 green chillies. cut into pieces 02. A few curry leaves 09. 1 tsp ginger. taking care to see that the curry does not curdle. 2 cup refined vegetable oil 03. 1 cup onion. cut into four 12. peppercorns and curry leaves.
Coarsely grind ingredients 1 to 6. Heat the oil in a pan. 4. Wash prawns. ½ prawns For the masala 1. remove from fire. 2 cups onion. 1 tsp mustard seeds 3. 2. 2” ginger 6. 1 tsp ginger. Salt to taste 11. Add the remaining curry leaves. 10 button onions 5. water and salt.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. In an earthenware vessel. mix the ground ingredients with cocum. 1/8 tsp pepper powder 4. 5. 1 tsp chilli powder 2. To serve 5 . 2 cups water 10. When the curry is almost dry. 6. Add the prawn mixture and fry well. washed and soaked in water 8.M. 8-10 curry leaves 9. 3 pieces cocum. 1 tsp coriander powder 3. Splutter the mustard seeds.Mrs. 3. ½ cup coconut oil or any refined vegetable oil 2. 10 garlic cloves 7. sliced 4. a few of the curry leaves. Immerse and cook prawns until soft with 1 tsp ginger. julienned For the seasoning 1. K. A few curry leaves Method 1. Remove from fire and serve hot. shell and devein. add the sliced onions and fry till brown.
finely chopped To serve 10 Method: 1. 2. ½ cup coconut. 1 tsp aniseed 8. and fry the onion. 3 cloves 10. 8 garlic cloves 13. Wash and clean the meat. After the meat is tender and coated with a little gravy. 16. sliced long 14. A few curry leaves 15. 2 tsp ginger. 1 kg mutton or chicken 2. smeared with salt and turmeric and fried. Salt to taste 18. K. sliced thin and small. Cut into medium-size pieces. 2 cardamom pods 11. ¾ dsp chilli powder 3. 2 dsp onion. Stir in the meat and fry well until dry. 2” cinnamon 9. 1 dsp vinegar 17. ½ cup button onions. ¼ cup refined vegetable oil 2. Cook the meat. . 1 dsp coriander powder 4.MEAT OOLARTHIYATHU Mrs. Splutter mustard seeds. 1 cup hot water For the seasoning: 1. sliced 12. ½ tsp turmeric powder 5. 4.M. 3. remove from fire. 1 tsp mustard seeds 3. Heat oil. ¼ tsp pepper corns 6. Mathew You will need: 1. adding the ground paste and ingredients 11 to 18. Grind into a paste ingredients 2 to 10. ½ tsp cumin seeds 7.
Serve hot. See that the gravy is thick and creamy. Remove from fire.M. cut into small pieces 3 dsp.Heat oil and fry mustard.Mathew INGREDIENTS: 1 kg. vinegar and salt. Add the soaked masala and fry it on slow fire till the oil separates. Coriander powder ½ tsp. Pork.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Pepper powder ½ tsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Turmeric powder ½ cup oil 1 tsp. When it splutters. Add boiling water. .PORK CURRY HOT . Chilli powder 1 dsp. Mustard seeds ¼ cup thin.K. long slices onion 1 dsp.Mrs. add onion and saute till it turns light brown in colour. Let the meat cook till oil floats on top. Stir in the meat and saute.
If oil in the kadai is not enough. Mathew Duck meat cut to large pieces.3 cups.to taste Coconut oil. a little more is added and the sliced onions are sauted. Once it is cooked the gravy is separated. . K. Coriander powder. the meat pieces are added.½ cup Potatoes cut to square cubes and fried.1 teaspoon Cumin. To prepare The second set of ingredients are ground to a smooth paste.4 dessert spoon Onions sliced. the gravy and coconut milk are added and when it begins to boil well.1 dessert spoon salt. When it is sauted well.2 teaspoon Turmeric powder.¼ teaspoon Cinnamon (1” length). Three cups of water are poured to this and the meat pieces are cooked. the meat pieces are marinated with the paste along with vinegar and salt.M.9 Cardamom.½ cup Coconut milk extracted from I cup scraped coconut. This is then transferred to the serving dish and decorated with the fried potato cubes.1” piece Vinegar.Mrs.2 Nos. Garlic pods-8 Nos Ginger. it is taken off the fire.½ teaspoon Black pepper.DUCK ROAST –I .¼ teaspoon Sahjeera.1 piece Cloves. When the gravy thickens and mixes well with the meat.1 kg. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.
2 tsp chilli powder 4.M. fry onion and keep aside. 3 potatoes. 2 dsp coriander powder 3. Pour the masala gravy into the same pan and add the fried onion.DUCK ROAST –II . K. 2 dsp ghee 17. add the fried pieces of duck and cook until all the gravy has been absorbed. Wash and clean the duck/ cut into large pieces. Add 2 cups hot water and cook the duck. adding more oil if necessary. 1 dsp vinegar 13. 2. 10. Fry the potatoes in ghee and oil. 3. 2 cardamom pods 10. Drain the oil from the pan. ¼ cup refined vegetable oil 18. 2” cinnamon 8. 8. When this boiled. 1 cup thick coconut milk Method 1.Mathew You will need: 1. 9 cloves 9. Drain and keep aside. 6. Fry the cooked pieces of duck in the remaining oil. 7. 12. Salt to taste 14. 1 kg duck 2. ½ tsp turmeric powder 5. 2 cups hot water 15. When the duck is cooked. Add the coconut milk. separate the pieces from the gravy.Mrs. Grind into a paste ingredients 2 to 11. 13. soaked in salt water and squeezed dry 19. In the same pan. Remove from fire and serve the roast with the potatoes around it. 1” ginger 12. 11. 1 tsp peppercorns 6. covering the pan with a tight-fitting lid. 4. Add vinegar and salt. 1 tsp aniseed 7. Drain and keep aside. 9. To serve 6 . Apply this paste o the duck pieces. sliced. 5. ½ cup onion. parboiled and quartered lengthwise 16. 8 garlic cloves 11.
Set aside. cut into. This mixture is the vindaloo paste. black pepper. Serve over rice. salt. fresh (1-inch cube). reduce heat to low and simmer for about an hour. but do not discard the oil. and brown lightly.CHICKEN VINDALOO 2 teaspoon cumin seeds. Stir and bring to a slight boil. Add the vindaloo paste. until they are a rich. Stir a few seconds. whole 1 teaspoon peppercorns. peeled and cut into. ground 1/2 teaspoon turmeric. peeled and coarsely. dark brown. When hot. ground 2 lb chicken breast (boneless). combine ground spices. and coarsely chopped 10 garlic cloves. Turn off the heat. Fry onions. peeled. vinegar. whole 1 teaspoon fenugreek seeds. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. cinnamon. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. light 10 tablespoon vegetable oil 2 large yellow onions. Add this onion paste to the spices in the bowl. add the ginger. Add the chicken. tomato sauce and potatoes to the chicken in the saucepan. Remove onions with a slotted spoon and put them in a blender. chopped (or less) 1 tablespoon coriander seeds. Put the ginger and garlic in a blender. Heat oil in large saucepan over medium heat. cardamom seeds. garlic paste. black mustard seeds and fenugreek seeds together in a spice grinder. Heat the remaining oil in the saucepan over medium heat. Cover the saucepan. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. stirring frequently. cayenne pepper and brown sugar. a little at a time. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. . Stir until the paste browns slightly. half-rings 6 tablespoon water 1 ginger. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add the coriander and turmeric. In a small bowl. Add about 3 T water and blend until you have a smooth paste. or until potatoes are tender.
Keep adding tbsps of yogurt and fry till you get a consistent mixture. 3. Add Garam Masala and corriander leaves and cook for another 10 minutes. bay leaves and cloves and fry till bay leaves turn brown. 2. Heat some oil and put the cardamom. garlic. 5. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Pour the paste from the blender and fry for a couple of minutes till the oil separates. 8. whipped cream and salt and cook gently (low heat) for 20 minutes. 4. . Add 1 tbsp of yogurt and fry for 30 seconds.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. Put the onions and fry for a few minutes. Keep it aside and drain oil. 6. 7. Grind the ginger. almonds with water. Put the chicken.
Grind a bit of black pepper in the center of the cream. In a large soup pot. by Stendahl . to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. melt the butter over medium heat.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. blending well. Add the stock. 3. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. 5. Recipe By : "The Bombay Palace Cookbook". grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. * 1 cup cooked chicken. top with a teaspoon of heavy cream in the center of each bowl. 4. then lower heat and simmer 10 minutes. Simmer 5 minutes. minced 2 tablespoon fresh ginger. When serving. and the 1/2 cup of milk. Stir in the garlic and ginger paste and the dry masala. Add the minced chicken breast. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. 2. Bring soup to the boil. ** 1/4 cup heavy cream 1 fresh ground pepper. the sugar and salt.
Pour it over the chicken and marinate overnight in the refrigerator. Cut the meat into 1-inch pieces and place on a platter. Blend in the garlic. and paprika. turn over. Mix together the yogurt and half the oil. baste the other side.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. 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. Preheat oven to 500 F. ground chili.masala. ginger. oil 4 cloves garlic. Baste with the marinade and the remaining oil. and bones from the chicken. skin. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. and bake for 15 minutes more. Remove the chicken from the skewers and serve on a platter. from Feast of India By Rani . garam. Thread chicken pieces onto metal skewers and bake for 15 minutes. peeled and 1 crushed 1 inch piece fresh gingerroot. Marinate for 30 minutes. cumin.
ghee and fry onoin. minced 1 teaspoon ground cumin seeds 1 salt. of ghee over top before serving. Mix thoroughly with a spoon.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Cover tightly and cook over a low fire till the dal is tender and quite dry. to taste 1 chili powder. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. ginger and garlic till soft. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. . Heat 1 tblsp. Remove from fire and pour 5 tblsps. Put in the rest of the ingredients along with the dal and a little water.
Stir properly and fry for about 5 to 7 minutes on medium heat. Peel off the darkened skin.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. • Now add peas and mashed brinjal. garam masala. • Heat oil in a frying pan or kadhai. Turn upside down when lower portion becomes soft. • Mash the brinjal well. • Remove from the flame and submerge it in a bowl containing cold water. . Add onion and green chilli and fry on a medium flame till onions turn golden brown. Fry the masala for a minute and add tomatoes. red chilli powder and salt. Serve it garnished with chopped coriander leaves. • Baigan Bharta is ready. Keep on rotating until it gets roasted properly. • Add turmeric powder. Cook until tomatoes become soft.
• Add remaining spices and fry for a few minutes. ginger and garlic in the vegetable oil. . • Fry chopped onions. • The mixture would turn almost dry. Fry for another 5 minutes. • Add tomato pieces and salt. • Put the lid and simmer the contents for about half an hour. • Add chicken pieces and mix well to coat them with the gravy. Occasionally add a little water if required. • Chettinad chicken is ready to serve.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.
Soak it in about 2 1/2 cups of water for half an hour. onion. • Serve it garnished with chopped coriander leaves. Stir the mixture periodically. • Fry the mixture on medium flame for 3 to 4 mintues. Now add chopped garlic. • Put chopped tomatoes. ginger. • Pressure-cook the dal until it is done. cumin seeds and green chillies. • Take oil in a frying pan and heat it. turmeric powder. • Dal fry is ready. • Pour this mixture into cooked dal and mix thoroughly. chilli powder and salt and fry again on a high flame for about 3 minutes. .DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly.
finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Add tomatoes. • Garnish with chopped coriander and add butter. ginger. Add daal and stir. • Fry the paste till light brown.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. and green chilies. • Fry till tomatoes turn soft. and salt. finely chopped • 3 Green chilies. • Remove from the flame as soon as it begins to boil. • Cook for about 25 minutes. • Serve with naan or rice. • Now add turmeric powder. • Mash the mixture and again cook for 15-20 minutes. • Saute cumin seeds and add garlic paste. • Heat oil in a kadhai. chili powder. . • Add cream and curd to the daal. • Fry for a few minutes. • Add onions and saute till golden brown. • Pressure cook urad daal and rajma with water and little salt. • Add garam masala powder. • Reduce the flame to medium. dhania powder.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
. shaking the pan time to time. Make sure you always close the lid tightly after use. Store it in an airtight container for up to 3 months. grind by hand and press through a fine sieve afterwards. 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. Then grind finely in an electric grinder. When the spices give off the fragrance allow to cool slightly.
Close the lid tightly after use.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. Store in an airtight container. push through a fine sieve. . without roasting them first.
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