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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.
Add the ground paste and saute till oil leaves the sides of the pan. . cloves. coriander seeds.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. garlic. add the potatoes and 2-3 cups of water. Garnish with coriander. Add vinegar and simmer for another 5-6 minutes. Simmer for 10-12 minutes. Serve with steamed rice or bread. peppercorns. Remove and keep aside. red chillies. Add the pork and pressure cook till almost done. cumin seeds and the cinnamon with malt vinegar. Remove the lid. cardamoms and green chillies till the onions are transparent. Fry sliced onions.
Cut onions and tomatoes. Bring it to a boil and then mix in fish pieces and salt. Make a fine paste of all the roasted spices along with scraped coconut. Mix in the paste and 11/2 cup of water. Roast cumin seeds.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. Serve hot with steamed rice. Stir fry on a low heat up for about 5 minutes or till fish is just done. wash and cut each fish into 5-6 pieces. ginger and garlic paste and malt vinegar. Heat up oil in a pan. . coriander seeds and whole red chillies. Mix in cut onions and stir fry till golden brown. Stir constantly. Slit green chillies and cut into half. Mix in green chillies and cut tomatoes. Stir fry on a medium heat up for 3 minutes.
Then add a cup of hot water. Add cardomoms and garam masala and simmer. Cover and cook till the water dries and peas and keema are done. .KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. turmeric and coriander powder. green chillies. Add salt. Garnish with coriander leaves. Serve hot with nan or chapatis.
ajinomoto and remaining Soya sauce. Soya sauce. Take 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Add fried chicken pieces to it and cook for few minutes. corn flour. Add 2 cups of chicken broth or water. Heat oil and deep fry the marinated chicken pieces till golden brown. Serve chinese chili chicken hot garnished with chopped green onion tops. salt. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Bring to boil and add sugar. . pepper powder. Chinese chili chicken goes well with steamed / boiled rice.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. salt . oil and add garlic paste and green chilies and sauté for few seconds. Cook for 2-3 minutes. 1tbsp. Now in a separate wok / kadhai heat 1 tbsp.
Take a tsp. add it to the paste. . corn flour and salt using water. soya sauce and tomato sauce to it. Garnish it with coriander leaves. Now. Keep aside. mix aginomoto. Dip the gobi florets in the paste and deep fry till golden brown. Serve the gobi manchurian hot. chopped onions and green chili to it. Heat oil in another pan and add the left ginger & garlic paste. of ginger and garlic paste.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. Add fried Gobi kept aside and mix well.
Make small balls (like koftas) of the mixture . pepper powder. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. . Bring it to a boil. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. drain and keep aside. Add water. corn starch and add few chopped chilies and little salt to it. ajinomoto. green chilies and spring onions. salt. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.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. sugar and soya sauce. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Now in a separate pan heat 2 tbsp oil. Sauté garlic.
SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms.garlic and mushrooms. stir fry for 10-15 seconds. add ginger . then add carrots. To make the filling heat 2-3 tbsp oil in a wok. Add the bean sprouts. Cook both sides of the pancake till golden. sealing the edge with a little flour and water paste. Repeat the same till whole batter is utilized.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. Serve the vegetarian spring roll hot. Set aside the filling to cool. egg and water and make a smooth batter. Fold in the sides and form a tight roll. cabbage and cook tossing the vegetables until they are crisp-tender. To make the spring rolls place 2-3 tbsp. cook stirring for 2 minutes. . All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Add leeks (if available) and stir fry for about 1 minute. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. of the filling in the center of each pancake. salt. pepper and soya sauce. Deep fry in hot oil until golden.
pour into fried masala and put in fish pieces. . Then add first milk. Add juice of half a lime or to taste. ginger. When cooked add cornflour dissolved in water and boil. Saute the onion. Soak the grated coconut in warm water and then remove and keep aside first milk. Cook for 10 minutes. tomato in oil till light brown. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Take rest of the milk. chillies. curry leaves.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas.
Heat oil in a pan. fry fish pieces on both sides till golden & crisp. lemon juice. . cumin seeds powder. ajwain . Serve fried fish tikka with chopped onions. garam masala. salt. chili powder.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. chopped in circles. Add fish pieces to the above mixture and mainate them for about 3 hours. besan flour in yogurt. mint or coriander chutney.
As water accumulates at one end. Remove with a slotted spoon. Serve the fried fish hot with green chutney. Put the yogurt into another deep dish or shallow bowl. discard it. garlic. Blend until you have a paste. 1/4 tsp of salt and tbsp of water into the blender. green chillies. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. . 5 cm long and 4 cm wide. Put the green coriander. Fry for about 5 minutes.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. Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok. dip 2 or 3 pieces of fish.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . Empty the paste into a deep dish or shallow bowl. Fry all the pieces of fish this way. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. When very hot. karhai or frying pan over a medium flame. turning the pieces over once. until the fish is cooked through. Set the plate at a tilt and leave it tilted for 2-3 hours.
Cloves 1/2 tsp Turmeric powder 1 no. red chili powder and turmeric powder and sauté. Add the chicken. remove the skin and cut into small pieces. Green cardamom 2 no. cumin seeds. large 2 tsp Ginger. Curry leaves Fresh coriander Garnish. Heat oil in a vessel and fry the onions till golden. medium 1 no. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Roast the whole red chilies. chopped 1/2 Star anise 1 tsp Red chili powder 3 no.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. then add curry leaves and the ground paste and sauté for some time. star anise. Cover and cook till the chicken is done. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. cloves. chopped 2 tsp Garlic. rotis or tandoori naan . Tomatoes. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Add the tomatoes. coriander seeds. . cinnamon. Onion. green cardamom. Whole red chilies 1" stick Cinnamon 3 no. grated coconut. Chop the onions and tomatoes separately. poppy seeds. Lemon 10-12 no.
stirring constantly. heat until plump. Unmold at once on platter and fill with indian chicken curry. Add raisins. Serve over rice ring. Cook until onion is tender. 3/4 teaspoon salt and broth. add apple. Add all to rice and mix. add milk. Combine cornstarch. add onion and almonds (until golden). Stir into onion mixture. celery. garlic and onion. diced 1 (3 ounce) can mushrooms. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. Press mixture into greased mold. Cook until thickened. stir and heat through.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. 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. . curry powder. Add chicken and mushrooms. Rice Ring : Melt butter in skillet.
Marinate overnight in the refrigerator. Put tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. cut into 2 inch cubes. 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. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. Preheat oven to 350º F. tomatoes. . 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. make the sauce in Part B. tomato puree 2 lbs. Deseed and chop green chilies. Bake the chicken for 8 minutes. Drain excess marinade and bake for another 2 minutes. basting with margarine twice. While doing this. tomato paste 10 oz. Add the chicken breast.
and salt. cardamoms. If the sauce tastes sour. Strain through a strainer and bring to a boil. add honey to taste. and serve with the chicken tikka masala . Stir. Cook over low heat until reduced to a thick sauce. Add butter and cream. green chilies. Add fenugreek and ginger juliennes. stir. red chili powder.Add ginger and garlic paste. cloves.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Sprinkle lemon juice and chat masala and serve with onion rings .CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Grill the chicken pieces till they are cooked well on both the sides.
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. . Now heat oil in a wok and throw in the cloves first. chopped 1 medium onion. sliced 1 tsp coriander powder 10 cloves garlic. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the tomatoes start getting a little roasted. Once the onions are pink in color add the tomatoes. Cook covered till the chicken is tender and serve hot with rotis. Once it starts boling add the marinated chicken. add the coriander powder. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. After that put in the garlic and then the onion.
Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. . Continue cooking it on medium flame till ghee/oil begins to separate. cream (malai). green chilly (hari mirch). Heat clarified butter (ghee) in a pan. Grind onion (pyaj). Take off the fire and serve hot. Simmer for 2 minutes. Add salt.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. Grate mava. garam masala. turmeric (haldi). ginger (adrak). tomato (tamatar) paste. red chili powder (lal mirchi). Add onion (pyaj). Add mava.
turmeric. . ginger. Keep it aside for an hour. dried pudina leaves and mix well. cream . Grind tomato. red chili powder. Saute onions till pink in color. salt. Put off the flame.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Simmer for 5 minutes and then finally put off the gas. Add cottage cheese. Take off the fire and serve hot. green chilly. garam masala. Put the pan on the flame and then add milk to the mixture. Chop onion very finely. curd. Heat butter in a pan. Then add tomato paste. Continue cooking it on medium flame till ghee/oil begins to separate..
roasted khoya and stir. crushed red chillies on the bread croutons and mix well. Mix in boiled peas and stir. turmeric powder. Mix in coriander powder and stir to mix well. . Sprinkle with cut coriander. Take off the heat. Heat up oil in a pan. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.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. roasted sesame seeds. mix in onion paste and stir fry till pink. red chilli powder and roast till the oil leaves the masala. Mix in salt. Boil green peas. Keep aside. Mix in tomato puree. Mix in broken cashewnuts and raisins. Mix in ginger-garlic paste and sautÃ©. Sprinkle cut green chillies.
Strain the sangar through a strainer. jeera and sabut red chilly. Keep the strained water aside.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. When the tadka is ready add the masala paste. Now give tadka by adding mustard (grounded).SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . sangar and soaked amchur. hing. Turn off the gas. If required add the strained water. ( soak it for a 1/2 hour). Serve sangri ki sabzi hot with dal ke parathe. Cook it for 10-15 minutes. Add to the kadahi. . You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Heat mustard oil in a kadahi. Put it in a pressure cooker and wait for 1 whistle. Add curd.
. vinegar. 1 tsp salt. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ginger and water to just coat the paneer pieces with the mixture. garlic. Mix together the cottage cheese. egg. and garnish the chilli paneer with finely cut spring onions and coriander. salt. ajinomoto and the fried paneer cubes. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. soya sauce.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. corn flour. Mix well. Add the green chillies.
ginger. capsicum in long pieces. salt. tomato. Serve with nan or paranthas. cinnamon. Heat clarified butter in a pan. Continue cooking it on medium flame till ghee/oil begins to separate. . cloves. Grind onion. Mince cloves and cinnamom. ginger paste. tomato. Cook on low flame.. When the capsicum are done put off the flame.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Then add onion. Take off the fire and serve hot. Add bay leaf. Add paneer and capsicum pieces. red chili powder and orange color.
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. Stir for 56 minutes over low heat. . the garlic and coriander seeds.5-cm/1-inch cubes. Add the paneer and mutter (peas) along with the yogurt. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Serve the matar paneer sprinkled with garam masala and coriander. Heat the ghee in a frying pan and cut the paneer into 2. Fry the paneer to a light brown and remove to drain on a plate. chili. Pour in the water and simmer gently for 20 minutes.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. tomato and salt.
heat pure ghee in a small pan. 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. Just before serving. Heat oil in a kadai. Hold the pan over bowl.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add ginger-garlic paste and stir-fry for a minute. Boil the spinach in water and cool it. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Caution: Don't allow chili powder to burn . Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). add chili powder and immediately pour on the indian palak paneer. . Now mash it in a mixer. Add all spices except red chili powder. Now add onions and fry till golden brown. Add Paneer pieces to the gravy and cook until done. Take out in a bowl.
Heat oil in a deep bottomed pan. 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. Garnish with chopped coriander and serve hot. tomatoes and chillies finely. salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. add the cumin seeds. chopped onions and the ginger garlic paste. . fry till brown. Add turmeric powder. garam masala powder.
. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover. salt and chilies. Serve the aloo palak hot as a side dish. potatoes. Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes. Add the spinach.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
curd and salt.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. . Stir in the tomato puree. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Drain and set aside. Deep fry the potatoes until golden brown. Dry the potatoes on a cloth and heat the ghee or oil. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
for 5 minutes. Drain well and set aside. until they begin to splutter. . Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. 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. Add the potatoes. Add the cauliflower florets and fry. until the vegetable are tender. the ground spices and salt and cook for 7-10 minutes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Add the green chilli and fry for a further 1 minute. stirring.
ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Green chillies 4-5 nos. slit green chillies. you can substitute mustard seeds with cumin seeds. fry till the seeds start spluttering. add the mustard seeds. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. peel and cube the potatoes. Serve the aloo sabzi hot with roti or paratha. curry leaves. add salt and turmeric powder and cubed aloo (potatoes). . For a different taste in aloo sabzi . Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. Heat oil in a pan.
bring the mixture to a boil. Add about 2 cups water. turn around over high heat. salt. . Serve aloo dahi wale hot. garnished with coriander leaves.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). add yogurt 1 tbsp at a time. When the cumin splutters. until they look slightly fried. and then simmer uncovered for about 15 minutes. turmeric and chilli powder. stirring vigorously until all of it is well blended. add cumin and asafoetida. Keep these unevenly broken potatoes aside until further use. Stir a few times until well mixed. Heat the ghee. by holding each in the palm of your hand and closing the fist. coriander. add ginger and sauté till slightly fried. Add garam masala. Lower the flame. add potatoes and green chillies.
3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. sliced 3 medium sized tomatoes. salt and half of the coriander leaves. . Drain. reserving 1 cup of cooking liquid. Sauté for 5 minutes. cumin. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. coriander leaves and shredded ginger. finely crushed 2 green chilies. coriander. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Add chole. turmeric and chili powder and sauté over low heat until the oil separates. Add tomatoes. Finely chop the remaining ginger.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. Simmer.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. then add garlic and chopped ginger and green chilies. Heat oil and sauté onions till golden. uncovered until the liquid has been absorbed. the reserved cooking liquid.
carrots. French beans and potato in a medium-sized saucepan.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).5cm/1in pieces 1 medium-sized potato (100g/4oz). Bring to the boil. When the vegetables are cooked. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Meanwhile put the coconut. Add 250ml/8fl oz/1 cup water. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. cut into 2. chillies. Stir and simmer gently for 5 minutes. 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. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Now add the tomatoes. add the spice paste and another 150ml/5fl oz water. Stir gently to mix well. Cover. . peas. the yogurt and the garam masala. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Set aside. Bring to the boil and simmer gently for 2-3 minutes.
add cumin. Garnish the hara chana masala with chopped corriander and serve hot. chopped ginger. Add hara channa and cook until done. green chilli. and saute for 2 minutes. cloves. chopped coriander and garam masala powder. Add lemon juice. bay leaf.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.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. .
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 .
Cut the top of tomato (tamatar ) like a cap. . Red chili powder to taste. put little butter and pressure cook for one whistle. Serve the stuffed paneer tomato hot. Top with grated cheese and chopped coriander.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. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.mix well and cock for a minute. 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. Heat oil in a kadhai add chopped onions and green chilies till tender. Add paneer . (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops . Fill tomatoes with the mixture. Place tomatoes in a cooker container .
. 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). Now add all spices. drain water and keep aside to cool. Garnish the bharawan capsicum with grated paneer. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. 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.
add turmeric powder. Make small balls of aloo (potato) mixture.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. In a bowl take a cup of gram flour. brown Serve aloo bonda hot with chutney. Dip each ball in the batter and deep fry them till golden. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). chili powder. little salt and chili powder to it. coriander. . and green chilies to the mashed aloo (potatoes) and mix well. garam masala. 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.
Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Sprinkle finely chopped onions. Sprinkle cumin powder. red chilli powder. Add about 1/4 tsp of tamarind and green chutneys in each. Garnish with finely chopped coriander.SEV PURI RECIPE INGREDIENTS: 10 .. Fill with a few chopped boiled potato cubes. Serve fresh. . salt. Then generously sprinkle sev all over the puris.
Finally garnish with coriander leaves and lemon juice. . Add the sev and kaara pusa directly and mix well.. Mix all the ingredients under seasoning and add to this. Serve immediately. tomatoes.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. onions. Drain the water from the grated potatoes and mix that as well. Lightly crush and add the nimkis and golgappas.
add the bread crumbs and knead well. Now. add ginger garlic paste. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Add ginger garlic paste.8 hours. jeera powder. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. garam masala powder. peel and mash the potatoes well. Heat oil in a kadai.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. dhania powder. . Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Divide the dough into balls. red chilli powder and fry for 30 seconds. Press each ball with hand so that it would make into a round patty. Take the mashed potatoes into a bowl. Now add tomatoes and salt. fry till the onions are light golden brown. turmeric powder. turmeric powder and salt. To prepare the ragada: Wash and soak channa for about 6 . add chopped onions. Mix and knead well into a dough. chat masala powder. Boil channa with baking soda in pressure cooker till soft.
curd and mix well. enough water. put two cutlets in the plate. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Take the serving plate. . Pour the ragada on the cutlets. add the boiled peas.Now. Sprinkle chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot. Cover and cook on medium heat for 3-4 minutes.
Saute for a minute. Heat the remaining oil in a pan and add the vegetables. cashews and turmeric powder.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. coriander seeds and peppercorns. until done. Now add sliced onions and fry until brown. Stuff the eggplants with this mixture. Add little water if needed. tamarind paste. Roll the potatoes in the remaining mixture. sugar. reserving some. Keep an eye. keeping the stem end intact. Slit each eggplant lengthwise into four. Grind the mixture to a paste using blender. Now in the grinded mixture mix cayenne powder. remove and allow to cool. Cook over low heat without burning. add little water if necessary. Add coconut and stir fry until browned. Serve hot with roti. 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.. . salt.
Mix in tomato puree. wash and cut mushrooms in quarters. Add a cup of water. Mix in ginger paste. stir well. cinnamon stick and cut onions and stir fry until light golden brown. mix in green cardamom. Adjust seasoning. bring it to a boil and then mix in green peas and mushrooms. Mix in cashew nut paste dissolved in one cup of water. garam masala powder and salt and stir fry till oil leaves the masala. Heat up oil in a kadhai. turmeric powder. Cut onions finely.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Serve hot with naan and roti . red chilli powder. Stir fry on low heat up for five minutes. garlic paste and stir fry for half a minute. coriander powder.
Turn it and again pour oil or butter on the other side.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. and garam masala as a filling in paratha. Now roll it slightly. ajwain. chili powder. . Mix grated cauliflower. salt. coriander leaves. green chilies. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Spread it on the paratha and shallow fry over low heat. Turn it and pour half tablespoon oil or butter. add the filling to the one chapati and cover it with the second one. as you would do for any paratha/roti. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Make two medium size chapati. Cook on a pre-heated Tawa (flat griddle plate). ginger. Cook on a low heat till golden brown. Note: It makes 18 parathas.
salt and baking powder and sieve them together. Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry. 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). Fold it like a handkerchief. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. . maida.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.
turn on the oven to maximum heat. Serve hot. eggs 2tbsp of oil in a bowl. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.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. Bake the indian bread naan until puffed up and golden brown. Mix the sugar. Shape each ball of dough with the palms to make an oval shape. milk. then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. Add the remaining oil. About half an before the naan are required. Pour this into the center of the flour and knead adding water if necessary to form soft dough. knead again. salt and baking powder into a bowl and make a well in the middle. . Divide the dough into 8 balls and allow rest for 3-4 minutes.
Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour. Note: It can also be cooked in an oven or tandoor. turmeric powder and mix well. Roll into a slightly thick chapati than usual. chili powder.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. Knead well again the dough and make balls. . salt. Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
Seal the edges so that mixture doesn't come out. Turn it and again pour oil or butter on the other side. Fry until ginger starts turning brown. then drop asafetida. For stuffing heat oil in a kadhai over moderate heat. Cook on a pre-heated Tawa (flat griddle plate). Divide the mixture into 10 equal portions. Make two medium size chapati.maida.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). add the filling to the one chapati and cover it with the second one. Remove the pan from the heat and allow to cool. Spread it on the paratha and shallow fry over low heat. Toss in ginger and green chilies. Now roll it slightly. Cook on a low heat till golden brown. A few seconds later add the peas. . salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Add remaining ingredients and stir-fry for about 2 minutes. Turn it and pour half tablespoon oil or butter.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
1tbsp oil & salt. Spread it on the paratha and shallow fry over low heat. as you would do for any paratha/roti. Turn the lachha paratha and pour half tablespoon oil or butter. Spread Oil on every fold. Cook on a pre-heated Tawa (flat griddle plate). . Now spread the ghee properly over entire surface. 5 to 6 " diameter using dry flour. Using a knife make a 2" cut lengthways and fold it inwards . Now roll it into a circle of appox. (Refer the picture). Turn it and again pour oil or butter on the other side. Heat the ghee so that it turns to liquid.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Now press it lightly towards the center to show the layers clearly and roll like a paratha. Make dough 30 minutes before and cover it with moist muslin cloth. Cook the lachha parata on a low heat till golden brown. Take a Ping-Pong ball size lump of dough.
When top side is done change the side and keep a check (till properly baked) Spread butter over it. add the filling to the one chapati and cover it with the second one.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). . Add all the stuffing items to mashed potatoes and mix it properly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Put it in a pre-heated oven at 450-degree. Mash the potatoes. Make two medium size chapati. Serve aloo paratha hot with yogurt (curd). as you would do for any parantha/roti. Now roll it slightly.
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. vegetables or curries . Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin.
cloves. 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. Add the pork and pressure cook till almost done. Remove and keep aside. red chillies. add the potatoes and 2-3 cups of water. peppercorns. Remove the lid. Add vinegar and simmer for another 5-6 minutes. 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. . Fry sliced onions. coriander seeds. Serve with steamed rice or bread. cardamoms and green chillies till the onions are transparent. Garnish with coriander. cumin seeds and the cinnamon with malt vinegar. garlic.
Knead into a soft dough with egg whites on a clean surface.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Mould into desired shapes. . 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. Allow to cool slightly.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Remove form the heat and mix in the cardamom powder. Cut into squares and decorate with silver foil. Then hang it up in a muslin cloth to drain for 3 hours. Knead again to blend. Kneed this well with the milk powder and sugar. Stir-Fry over very low heat until the ghee separates. Pat into a flat cake and cool completely.
skinned pista (pistachios). To serve. Cover with plastic wrap or foil and freeze until set. . (This will take about 40-45 minutes). skinned badam (almonds). thinly sliced 1tbsp. Pour the mixture into Kulfi molds or small ramekins. stirring constantly. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. about 6 hours. Stir the sides of the pan constantly to avoid scalding.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. until it has thickened and reduced to about 13/4th cups. distributing evenly. Now add the sugar. stiring constantly. cut across into 3-4 slices. allow to cool. ground green cardamom seeds (chotti elaichi) 1tbsp. sugar or to taste 1/2 tsp. heavy pan and bring to boil over high heat. Slip each kulfi on to a dessert plate. and serve. Now lower the heat and cook the milk. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. stir well. nuts and cardamom seeds.
So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. butter. but do not try to move them. Slip in the balls into the hot oil from the side of the pan.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. Make balls by gently rolling each portion between your palms into a smooth ball. Now they must be gently and constantly agitated to ensure even browning on all sides. Divide the dough into 18-20 portions. This will ensure complete cooking from inside and even browning. The balls must be fried very slowly under medium temperatures. one by one. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Heat the oil on high and then lower the heat to medium. Add just enough whole milk to make a medium-hard dough. the balls will rise to the surface. Instead. Cover with a damp yet dry kitchen towel. They will sink to the bottom of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. Place the balls on a plate. gently shake the pan to keep the balls from browning on just one side. . After about 5 mins. Bisquick.
When set well. gently turning occasionally.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. add cardamom. while on heat. invert and carefully. or shape pedas with palms into patty rounds.Add powdered sugar and mix well. unmould. If using moulds. When mixture thick and gooey. Use cookie moulds. Mix well. Allow to cool.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. The pedas are ready to be served. Mix pistachios and cardamom seeds and press a bit on top of each. and take off fire. Take some mixture and press into mould. The on slow till done. Make sure to stir continuously. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. first sprinkle some at bottom. .
Once all the water has evaporated. Saute on a high flame till it turns pinkish brown. add the broken wheat. . Add more water if the wheat is not tender enough. Add hot water. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. add the sugar. Stir. Serve the lapssi hot garnished with blanched almonds and pistachios. ghee and 1/2 cup water. Heat ghee in a heavy bottomed pan. The lapsi is ready when the ghee starts oozing out from the sides of the pan.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. partly cover and cook on a medium flame till most of the water has evaporated.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. . Mix the other ingredients.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. cool at room temperature and cut into 2" squares. except the pistachios well in a separate dish and pour over the squares. chill for 2-3 hours and then serve. Remove from oven. Place them in a dessert bowl. Decorate the rasmalai with pistachios.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Allow the dough to stand for 20 minutes. Knead until smooth and soft and the dough is free from stickiness.the final product is going to be the same. Eve the refined flour along with the baking powder into the basin. Roll the balls into 3" diameter rounds having a thickness of 0. Make a dough using a little water. Add the cinnamon and the nutmeg.mix thoroughly all the ingredients in the basin adding the milk. Sprinkle the powdered sugar on top. Make a hole in the centre of each rounds so that it resembles like doughnuts.drain. . but don’t worry if you cant make balls make whatever shape u can manage-. Divide the dough into even sized balls. I know that many of u might be amateurs at cooking. Deep fry in a kadai till golden brown in colour.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.5 cms.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.
Get a little fat really hot before pouring in the batter. add a little of the milk and mix it in well. then add the rest of the milk. When half the milk is in. then bake in a moderate oven for 30 minutes. .YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. Add about a tblspful of cold water at the last minute for a really light pudding. still beating. make a well in the center and break the eggs into it. beat well for 10 minutes. The batter should stand for atleast 1 hour before it is used. raising the heat just enough to brown it at the end.
Dissolve the gelatine in a little warm milk. leave to cool. .HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. 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. 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.
. Divide this batter into 2 parts.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. In one portion add cocoa powder. Bake this tin in a preheated oven at 180 . First pour 1 layer in the tin then the second and continue this process alternatively. Cool the cake and invert it on a dish. Grease and line a 8 inch baking tin. Cream together the butter.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Mix well till the batter is smooth. Now mix flour and milk alternately in the mixture. essence and sugar.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute. eggs and vanilla extract together. 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. Add in the apples and the nuts. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. Apple cake is ready.15 minutes at 350 degrees F. . Pour this mixture in a baking pan and bake for 1.
Also bake a two-layer cake in a square pan. Let it cool completely. Slice the round one in half. Decorate the cake with icing and candy.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Place each half of the round on two corner of the square to make a perfect heart shape. .
Pour one scoop ice cream in the center of each of six graham cracker halves. . Line icing along seams to secure. freeze and serve.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. Cut down graham crackers crosswise to make half. Line icing along remaining seams. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Decorate boxes according to liking with candies and icing. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Let it freeze for about half-hour. Tops boxes with 6 graham cracker halves. To secure candies use icing. Put the boxes in freezer.
Then put it in the fridge for 1 hour before serving with fresh. thick and sweetened cream. Put off the flame and add the beaten eggs and the breadcrumbs. .40 minutes or until the pudding is spongy. Grease pudding mould and pour the mixture into the mould. Mix well.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Beat the eggs and add the essence. Warm the milk and mix in the sugar.
Boil these in water until soft. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Put mixture into a greased basin. cover with a double piece of greased paper and steam for 2 1/2 hours. 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. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes. egg and milk.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. Add the marmalade. . Dish up the pudding and serve with the sauce. add a little more milk. Remove from fire and add 2 tspfuls of lemon juice. sieving the flour and baking powder.
salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. mix all the ingredients with yogurt (curd) and milk. Mix the salt and desiccated coconut. Add mustard seeds to the oil. Curd rice is ready to be served. . Take the pan off the gas. After a minute. mustard seeds 1 1/2 tsp. urad daal 1 tsp. add in the ginger. Add in the rice. coriander and green chilies. Just before serving. When the mustard seeds start popping add chana and urad daal. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. chana daal 1 tsp. Sauté them for a minute.
Cook a little. Add hot water and mix well. walnuts & cashew nuts. add rice and sauté. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions. turmeric powder. Add half-saffron dissolved in little warm milk. Heat oil and fry onions till golden brown and remove. .KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Fry whole spices.
Add turmeric powder and peanuts.Lemon rice is ready to be served. Now add green chilies. salt and fry for 2 minutes. Now add this to the boiled rice and mix well. fry till brown. allow to splutter. Take it off from the flame and add lemon juice and mix well. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds.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. curry leaves. .
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. . Finally add the water and cook covered till done. INGREDIENTS: 2 large tomatoes made into a thick puree. 1 cup basmati rice. Put in the rice and mix well. Seve hot. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. salt and saute. Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe.
then simmer until the vegetables are cooked. Heat ghee. Drain and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Soak the almonds in water for half an hour and keep aside. Peel ginger and garlic and chop finely. Add the dry fruits and nuts when the vegetables are done. add the remaining garam masala and sauté over medium heat until it begins to crackle. Put the rice. stir. Then add green chilies. Drain the water. Dice the peeled potatoes and carrots and wash them. Bring the rice to a boil and cook until the rice is done. Add the portion of plain curd. Add onions until golden brown. sprinkle little saffron curd.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. Slice the onions and green chilies. some more water and add half the whole garam masala and salt in a pan. and bring to a boil. add 2/3 cup water. . Add turmeric and chili powder. ginger. In the handi with the cooked vegetables. garlic and stir for a minute. Chop the coriander and mint leaves. saute for half a minute add the chopped vegetables and stir for a minute. mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd. cover the lid tightly so that it gets sealed. . mint and coriander and top it with the remaining rice. 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. Place a moist cloth on top.
. Add the washed. Fry for few minutes. mint.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Fry the onions. When onions are golden add slit green chillies. Cook it for 8 to 10 minutes till the rice is done. Add salt. Keep the remaining corriander leaves for garnishing. ginger and garlic paste. Don't discard the cooked dhal water. Garnish with chopped corriander leaves and serve hot. Add the cooked dhal. drained rice and chopped tomatoes. curry leaves and a part of the corriander leaves. cinnamon and cardamom. cloves. Fry for 2 minutes. 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. mix well and add 3 cups of water. Set aside.
Add all the fried vegetables. cloves. Serve the vegetable (veg ) biryani hot with raita and pickle. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cinnamon and caraway seeds powder. potato. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Fry the green peas also. .Cook it in pressure cooker or in a pan or microwave. Add fine chopped tomatoes and fry till they are properly cooked. Add this fine yogurt and stir well. black pepper powder and stir for about half minute. 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). Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Then add onions and saute them for a minute ot till they get pink in color. carrot. Take this vegetable biryani out in a rice serving dish. green chilli. Cook for about 3 minutes.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add salt and red chilli powder and stir. Take 1 tblsp oil in a pan and add mustard seeds.Heat it for about 10 seconds.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Garnish with dry fruits and green coriander leaves. 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.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Make a fine paste of green chilies. Add the paste to the onions and stir for about 5 minutes. 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 rice and stir fry for about 10 minutes. garam masala.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. ginger. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Preheat the oven to 300°F. Cover the bowl with the aluminium foil. Put it in the oven for about 10 . 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. 1/2 tsp salt and 2 cup of water.15 minutes. cashew nuts & coconut. Add the shrimps and 1/2 tsp salt. garlic. In a serving bowl mix the shrimps and rice together. Add the peas.
Take off from oil and put it on absorbent paper. cover and leave to marinate for 2-3 hours. Or you can grill the chicken over hot charcoal. Cut the onion. Decorate with lemon pieces and mint leaves.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. Skew chicken and vegetables closely on bamboo skewers. capsicum. salt . 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. . Heat up oil in a big size frying pot or karahi.black pepper soya sauce and hot sauce. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. and tomatoes into small cubes. Serve with hot with mint chutney. Mix well. Put in a round dish with the lemon juice.
stirring frequently fry for 8-10 minutes to a golden color. Add lemon juice and fry for another minute. Spread half of the cut onions on the bottom. Mix in the bay leaves stir fry for another minute stirring frequently. . ginger and garlic. Mix in the chilli powder. Stir frequently. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cover pot with a tight fitting lid. Heat up oil in another pan. Mix in cut onions. Add the chicken pieces and layer the rest of the cut onions on top. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. Stir well to mix all the ingredients. Mix in meat and onions to it.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak).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. Sprinkle with chopped coriander leaves. turmeric and salt to the chicken and mix well to cover the chicken pieces. fry the mixture until it is well browned and a thick onion sauce has formed. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. ground coriander. Serve hot. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
Add the masala powders and stir. Add the marinated prawns. add salt to taste. Lightly pound the methi seeds and keep. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Pat them dry and marinate in turmeric powder and little salt. Peel the mangoes and cut into wedges. Heat 4 tablespoons of oil in a vessel. . Heat the remaining oil and coconut oil. Boil till it reduces by half and thickens. add the onion and fry till transparent. Remove from heat and add the coconut milk and reheat to simmering point. wash and slit the green chillies and the curd chillies. Cut the drumstick into 3" pieces. Peel and chop the onion. Add the coconut residue and 4 cups of water. Strain the curry through a mesh pressing well to extract all the flavors. curry leaves and the kodumpuli. Keep the coconut residue also. (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. Cook till the prawns are 3/4th done. Pour in the curry and simmer till it combines well. Keep aside. drumsticks and mangoes. Put in the green and curd chillies.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. add the methi seeds and the whole red chillies and stir well. de-vein and wash the prawns.
Mix all the ingredients for the marinade and apply uniformly on the fish. Serve hot with lemon wedges. Cut slices of about 1/2.3/4 " thickness. Do not crowd the pan. garlic and grind to a smooth paste. Squeeze both lemons and remove the juice. . 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. Peel ginger. Wash and chop the curry leaves finely. fry few pieces at a time.
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. turmeric powder and mix well. chili powder. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. . Roll into a slightly thick chapati than usual. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour. Rub oil into the flour. Note: It can also be cooked in an oven or tandoor. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
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. ginger. etc and coats the entire dish being prepared. The oil extracts and retains all the sharp flavours of the rai. in massive doublewalled ovens called bukharis. After the oil separates from the mixture. for example. degs. pouring the tempered oil over dal. Do-Piaza: . Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. but to make sure that this doesn’t stick.Also known as tadka or chonk. or bowl. and marinade dribs onto the charcoal. yogurt. kadipatta. cooked meats are placed around this. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. and stock are introduced to the pan if and when the ingredients start to stick. Usually onions. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. This smoking adds a delicate flavour to the prepared meats. Bukhara: Dum Pukht cuisine in India is over 200 years old. Bhunao (Saute/stir-fry): Small quantities of water. This smoky flavour is greatly prized. In Rajasthan. its fat. roasting of meat is done in tandoors. Bhunna: In India. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. vinegar and spices for a day or two before eating. jeera. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. garlic and green chillies are fried in oil. or mud ovens. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. a small amount of water is added. hing. or as the last. burn or cook unevenly. As the meat cooks. huge quantities of food was cooked in large vessels. before adding the vegetables for example. sending up sizzling steam that permeates the whole joint. repeatedly. the main ingredient (meat or vegetable) is added and cooked. tomatoes.
the outer rim is used to keep the food warm. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. One of the navratnas . Tawa: A thicker version of the household griddle. Some coal was placed on the lid to ensure even cooking. Kadhai (Round bottomed pan): Usually the kadhai. Both bhunao and dum are aspects of Handi cooking. The food continued to cook in its own steam. where everyone eats out of it. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. it is said he could conjour up culinary delights using only two onions. all children in India are told. Kadhai cooking is quick and no water is used in this style of cooking. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. retaining all its flavour and aroma. is placed directly on the table. which is constantly stirred until cooked. was the legendary cook at Akbar’s court. it is used to cook food very fast. the lid helps retain the aroma and flavour. is done in a wok or kadhai. “to steam” or “mature” a dish. The round bottom uses less oil and cooks the food evenly. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. in which the food is cooked. when it is called for. Dum means. and like kadhai cooking is eaten immediately. Dum (Steaming): In the olden days. Talna (Frying): In Indian cooking frying. For example mutton cooked in that particular style is called Ghosht do piaza. .Mullah Do-Piaza.
Clean fish well in salted water. 1 tsp ginger. crushed 08. 05. 1 tsp peppercorns. 1 tsp garlic. To serve 6 . cut into four 12. 1 cup thick coconut milk Method 01.K. Saute onion. 1 cup onion. 1 big tomato.M. 02. Heat oil in a pan. 03. crushed 05. cut into pieces 02. 04. garlic. Stir in tomato and thick coconut milk. MATHEW FISH MOLEE INGREDIENTS: 01. Remove from heat and serve hot.MRS. taking care to see that the curry does not curdle. Continue to cook over low heat for a few minutes. crushed 06. 2 cups thin coconut milk 10. Add fish pieces and salt. Add thin coconut milk and stir to a simmering point. half slit 07. peppercorns and curry leaves. sliced 04. 1/2 kg fish fillets. Salt to taste 11. 6 green chillies. chillies. A few curry leaves 09. ginger. 2 cup refined vegetable oil 03. Cook the fish over low heat with the lid on until the gravy thickens.
Mrs.M. Immerse and cook prawns until soft with 1 tsp ginger. mix the ground ingredients with cocum. In an earthenware vessel. When the curry is almost dry. Remove from fire and serve hot. add the sliced onions and fry till brown. 3 pieces cocum. 10 button onions 5. Coarsely grind ingredients 1 to 6. Splutter the mustard seeds. Salt to taste 11. 1 tsp mustard seeds 3. 5. remove from fire. K. 3. 10 garlic cloves 7. washed and soaked in water 8. 6. 1 tsp chilli powder 2. 8-10 curry leaves 9. 4. Heat the oil in a pan. Add the prawn mixture and fry well. 1/8 tsp pepper powder 4. Add the remaining curry leaves. a few of the curry leaves. ½ cup coconut oil or any refined vegetable oil 2. shell and devein. 1 tsp ginger. A few curry leaves Method 1. 2. water and salt. sliced 4. ½ prawns For the masala 1. 1 tsp coriander powder 3. 2 cups onion. Wash prawns.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. To serve 5 . 2 cups water 10. 2” ginger 6. julienned For the seasoning 1.
1 dsp coriander powder 4. sliced 12. 4. and fry the onion. 16. Cut into medium-size pieces. 2 tsp ginger. 8 garlic cloves 13. 1 kg mutton or chicken 2. adding the ground paste and ingredients 11 to 18. Salt to taste 18. . 3 cloves 10. 2” cinnamon 9. sliced thin and small. Splutter mustard seeds. Grind into a paste ingredients 2 to 10. Wash and clean the meat. smeared with salt and turmeric and fried. 1 tsp aniseed 8.MEAT OOLARTHIYATHU Mrs. K. 2 dsp onion. remove from fire. After the meat is tender and coated with a little gravy. ½ tsp cumin seeds 7. finely chopped To serve 10 Method: 1. A few curry leaves 15.M. ½ tsp turmeric powder 5. ¾ dsp chilli powder 3. Mathew You will need: 1. 1 tsp mustard seeds 3. 1 dsp vinegar 17. Cook the meat. Heat oil. ¼ cup refined vegetable oil 2. ½ cup coconut. ¼ tsp pepper corns 6. 2. 3. 2 cardamom pods 11. sliced long 14. Stir in the meat and fry well until dry. ½ cup button onions. 1 cup hot water For the seasoning: 1.
PORK CURRY HOT . Chilli powder 1 dsp.Note:½ cup thick coconut milk can be added last and allowed to simmer once.Mrs. Remove from fire. See that the gravy is thick and creamy. long slices onion 1 dsp. Add the soaked masala and fry it on slow fire till the oil separates. Serve hot.Heat oil and fry mustard. Pork. Add boiling water. Turmeric powder ½ cup oil 1 tsp. Pepper powder ½ tsp. Stir in the meat and saute. . Mustard seeds ¼ cup thin.K. add onion and saute till it turns light brown in colour. vinegar and salt. cut into small pieces 3 dsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Coriander powder ½ tsp. Let the meat cook till oil floats on top.Mathew INGREDIENTS: 1 kg. When it splutters.M.
4 dessert spoon Onions sliced. a little more is added and the sliced onions are sauted. Coriander powder.1 dessert spoon salt. the meat pieces are marinated with the paste along with vinegar and salt. it is taken off the fire. the gravy and coconut milk are added and when it begins to boil well.2 teaspoon Turmeric powder.1” piece Vinegar. Once it is cooked the gravy is separated.2 Nos. K.½ cup Coconut milk extracted from I cup scraped coconut.Mrs. When the gravy thickens and mixes well with the meat. Three cups of water are poured to this and the meat pieces are cooked. When it is sauted well.½ teaspoon Black pepper. Garlic pods-8 Nos Ginger.½ cup Potatoes cut to square cubes and fried. To prepare The second set of ingredients are ground to a smooth paste.9 Cardamom.¼ teaspoon Cinnamon (1” length).1 kg.1 piece Cloves.to taste Coconut oil.DUCK ROAST –I . The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. the meat pieces are added. Mathew Duck meat cut to large pieces. This is then transferred to the serving dish and decorated with the fried potato cubes.M.1 teaspoon Cumin. If oil in the kadai is not enough.¼ teaspoon Sahjeera. .3 cups.
DUCK ROAST –II . 2 cardamom pods 10. Add vinegar and salt. add the fried pieces of duck and cook until all the gravy has been absorbed. 12. 7. 2” cinnamon 8. fry onion and keep aside. 4. Fry the cooked pieces of duck in the remaining oil. Remove from fire and serve the roast with the potatoes around it. 1 tsp aniseed 7. Wash and clean the duck/ cut into large pieces. adding more oil if necessary. 3 potatoes. 6.Mathew You will need: 1. ¼ cup refined vegetable oil 18. 13. When this boiled. Drain and keep aside. ½ cup onion. 1” ginger 12. 8. Add 2 cups hot water and cook the duck. Add the coconut milk. parboiled and quartered lengthwise 16. 10. 3. 9 cloves 9. Salt to taste 14. 9. 2 tsp chilli powder 4. 2 cups hot water 15. 2 dsp coriander powder 3. When the duck is cooked. Drain the oil from the pan. To serve 6 .Mrs. covering the pan with a tight-fitting lid. Pour the masala gravy into the same pan and add the fried onion. Grind into a paste ingredients 2 to 11. ½ tsp turmeric powder 5. sliced. 1 cup thick coconut milk Method 1. Fry the potatoes in ghee and oil. 1 dsp vinegar 13. 5. In the same pan. 2. 8 garlic cloves 11. 1 tsp peppercorns 6. 2 dsp ghee 17. separate the pieces from the gravy. 1 kg duck 2. soaked in salt water and squeezed dry 19. K. Drain and keep aside. Apply this paste o the duck pieces.M. 11.
Cover the saucepan. Fry onions. Add the coriander and turmeric. stirring frequently. Heat the remaining oil in the saucepan over medium heat. whole 1 teaspoon peppercorns. dark brown. . cut into. reduce heat to low and simmer for about an hour. Serve over rice. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Put the ginger and garlic in a blender. This mixture is the vindaloo paste. black mustard seeds and fenugreek seeds together in a spice grinder. Turn off the heat. garlic paste. Add this onion paste to the spices in the bowl. Stir a few seconds. Stir until the paste browns slightly. peeled and coarsely. or until potatoes are tender. Add about 3 T water and blend until you have a smooth paste. peeled. Remove onions with a slotted spoon and put them in a blender. and coarsely chopped 10 garlic cloves. whole 1 teaspoon fenugreek seeds. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. ground 1/2 teaspoon turmeric. combine ground spices. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. black pepper. until they are a rich. Heat oil in large saucepan over medium heat. In a small bowl. light 10 tablespoon vegetable oil 2 large yellow onions. Set aside. cardamom seeds. fresh (1-inch cube). cinnamon. tomato sauce and potatoes to the chicken in the saucepan. and brown lightly.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the chicken. but do not discard the oil. add the ginger. peeled and cut into. a little at a time. ground 2 lb chicken breast (boneless). half-rings 6 tablespoon water 1 ginger. salt. cayenne pepper and brown sugar. chopped (or less) 1 tablespoon coriander seeds. When hot. Stir and bring to a slight boil. Add the vindaloo paste. vinegar. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds.
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. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Put the chicken. Heat some oil and put the cardamom. 6. 2. almonds with water. Add 1 tbsp of yogurt and fry for 30 seconds. Put the onions and fry for a few minutes. 3. Keep it aside and drain oil. Grind the ginger. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and corriander leaves and cook for another 10 minutes. garlic. 7. bay leaves and cloves and fry till bay leaves turn brown. 4. 5. Keep adding tbsps of yogurt and fry till you get a consistent mixture. . 8.
Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. Recipe By : "The Bombay Palace Cookbook". Add the stock. melt the butter over medium heat. and the 1/2 cup of milk. Simmer 5 minutes. blending well. top with a teaspoon of heavy cream in the center of each bowl. * 1 cup cooked chicken. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Add the minced chicken breast. ** 1/4 cup heavy cream 1 fresh ground pepper. by Stendahl . Stir in the garlic and ginger paste and the dry masala. 5. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. 2.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. When serving. 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. Bring soup to the boil. 4. minced 2 tablespoon fresh ginger. In a large soup pot. Grind a bit of black pepper in the center of the cream. the sugar and salt. then lower heat and simmer 10 minutes. 3.
Preheat oven to 500 F. ginger. Pour it over the chicken and marinate overnight in the refrigerator. cumin.masala. peeled and 1 crushed 1 inch piece fresh gingerroot. baste the other side. Baste with the marinade and the remaining oil. ground chili. from Feast of India By Rani . Blend in the garlic. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. and paprika. Cut the meat into 1-inch pieces and place on a platter. oil 4 cloves garlic. garam. and bones from the chicken. and bake for 15 minutes more. Marinate for 30 minutes. Thread chicken pieces onto metal skewers and bake for 15 minutes. Remove the chicken from the skewers and serve on a platter. turn over.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. Mix together the yogurt and half the oil. 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. skin.
Put in the rest of the ingredients along with the dal and a little water. ginger and garlic till soft. to taste 1 chili powder. Remove from fire and pour 5 tblsps. Mix thoroughly with a spoon. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. of ghee over top before serving. ghee and fry onoin.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Heat 1 tblsp. Cover tightly and cook over a low fire till the dal is tender and quite dry. . to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. minced 1 teaspoon ground cumin seeds 1 salt.
Add onion and green chilli and fry on a medium flame till onions turn golden brown. . • Add turmeric powder. • Baigan Bharta is ready. 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. Fry the masala for a minute and add tomatoes. • Mash the brinjal well. Cook until tomatoes become soft. Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly. garam masala. • Now add peas and mashed brinjal. red chilli powder and salt. • Remove from the flame and submerge it in a bowl containing cold water. Serve it garnished with chopped coriander leaves. Stir properly and fry for about 5 to 7 minutes on medium heat. • Heat oil in a frying pan or kadhai.
. • Add tomato pieces and salt. • Chettinad chicken is ready to serve. • The mixture would turn almost dry. • Add chicken pieces and mix well to coat them with the gravy. Fry for another 5 minutes. • Put the lid and simmer the contents for about half an hour. • Add remaining spices and fry for a few minutes. Occasionally add a little water if required. • Fry chopped onions. ginger and garlic in the vegetable oil.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces.
• Serve it garnished with chopped coriander leaves. chilli powder and salt and fry again on a high flame for about 3 minutes. turmeric powder. cumin seeds and green chillies.DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly. • Put chopped tomatoes. Stir the mixture periodically. • Dal fry is ready. • Pour this mixture into cooked dal and mix thoroughly. Now add chopped garlic. . • Take oil in a frying pan and heat it. • Fry the mixture on medium flame for 3 to 4 mintues. Soak it in about 2 1/2 cups of water for half an hour. onion. • Pressure-cook the dal until it is done. ginger.
ginger. and salt. • Heat oil in a kadhai. • Add garam masala powder. • Fry till tomatoes turn soft. • Pressure cook urad daal and rajma with water and little salt. • Add tomatoes. • Now add turmeric powder. • Remove from the flame as soon as it begins to boil. chili powder. . • Add onions and saute till golden brown. • Cook for about 25 minutes. • Fry for a few minutes. • Mash the mixture and again cook for 15-20 minutes. dhania powder. • Add cream and curd to the daal. • Garnish with chopped coriander and add butter. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Fry the paste till light brown. • Reduce the flame to medium. Add daal and stir. • Serve with naan or rice. • Saute cumin seeds and add garlic paste. 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. finely chopped • 3 Green chilies. and green chilies.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
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. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
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 .
MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
shaking the pan time to time. Store it in an airtight container for up to 3 months.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. grind by hand and press through a fine sieve afterwards. When the spices give off the fragrance allow to cool slightly. Then grind finely in an electric grinder. Make sure you always close the lid tightly after use. If electric grinder is not available. .
without roasting them first. Close the lid tightly after use.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. . push through a fine sieve. Store in an airtight container.
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