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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 potatoes and 2-3 cups of water. Remove the lid. garlic. Remove and keep aside.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. cloves. . cumin seeds and the cinnamon with malt vinegar. peppercorns. red chillies. Garnish with coriander. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Simmer for 10-12 minutes. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Add the pork and pressure cook till almost done. Fry sliced onions. coriander seeds. cardamoms and green chillies till the onions are transparent. Serve with steamed rice or bread.
Bring it to a boil and then mix in fish pieces and salt. Mix in the paste and 11/2 cup of water. Slit green chillies and cut into half. Cut onions and tomatoes. wash and cut each fish into 5-6 pieces. coriander seeds and whole red chillies. Stir constantly.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Serve hot with steamed rice. Make a fine paste of all the roasted spices along with scraped coconut. Roast cumin seeds. . ginger and garlic paste and malt vinegar. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. Mix in cut onions and stir fry till golden brown. Stir fry on a medium heat up for 3 minutes. Mix in green chillies and cut tomatoes.
turmeric and coriander powder. Cover and cook till the water dries and peas and keema are done. Add salt.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Add cardomoms and garam masala and simmer. Garnish with coriander leaves. green chillies. Then add a cup of hot water. Serve hot with nan or chapatis. .
egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. salt. . Add fried chicken pieces to it and cook for few minutes. Soya sauce. 1tbsp.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. corn flour. Chinese chili chicken goes well with steamed / boiled rice. Bring to boil and add sugar. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. pepper powder. Take 1tbsp. ajinomoto and remaining Soya sauce. Cook for 2-3 minutes. Now in a separate wok / kadhai heat 1 tbsp. Heat oil and deep fry the marinated chicken pieces till golden brown. Add 2 cups of chicken broth or water. oil and add garlic paste and green chilies and sauté for few seconds. salt . Serve chinese chili chicken hot garnished with chopped green onion tops.
Now. mix aginomoto. chopped onions and green chili to it. Take a tsp. Add fried Gobi kept aside and mix well. Dip the gobi florets in the paste and deep fry till golden brown. add it to the 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. corn flour and salt using water. Heat oil in another pan and add the left ginger & garlic paste. Keep aside. Serve the gobi manchurian hot. of ginger and garlic paste. . soya sauce and tomato sauce to it. Garnish it with coriander leaves.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Now in a separate pan heat 2 tbsp oil. Make small balls (like koftas) of the mixture . corn starch and add few chopped chilies and little salt to it. salt.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. pepper powder. sugar and soya sauce. ajinomoto. drain and keep aside. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Gently add the fried balls to the gravy. Add water. Sauté garlic. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Bring it to a boil. . green chilies and spring onions.
Repeat the same till whole batter is utilized. Add leeks (if available) and stir fry for about 1 minute. . cook stirring for 2 minutes. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Serve the vegetarian spring roll hot. salt. add ginger . To make the filling heat 2-3 tbsp oil in a wok. Add the bean sprouts.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. stir fry for 10-15 seconds. pepper and soya sauce. egg and water and make a smooth batter. sealing the edge with a little flour and water paste. Deep fry in hot oil until golden. Cook both sides of the pancake till golden. of the filling in the center of each pancake.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. then add carrots. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. To make the spring rolls place 2-3 tbsp. Fold in the sides and form a tight roll.garlic and mushrooms. cabbage and cook tossing the vegetables until they are crisp-tender. Set aside the filling to cool.
Cook for 10 minutes. curry leaves. tomato in oil till light brown. Saute the onion. ginger. Soak the grated coconut in warm water and then remove and keep aside first milk. pour into fried masala and put in fish pieces. .FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. 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. chillies. When cooked add cornflour dissolved in water and boil. Then add first milk. Add juice of half a lime or to taste. Take rest of the milk.
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. mint or coriander chutney. ajwain . salt. . 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. Heat oil in a pan. garam masala. besan flour in yogurt. cumin seeds powder. Serve fried fish tikka with chopped onions. chopped in circles. fry fish pieces on both sides till golden & crisp. lemon juice. Add fish pieces to the above mixture and mainate them for about 3 hours.
Set the oil to heat in a wok. until the fish is cooked through. 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. garlic. green chillies. Put the yogurt into another deep dish or shallow bowl. Put the green coriander. Add 1/4 tsp of salt to the yogurt and mix it in. 1/4 tsp of salt and tbsp of water into the blender. discard it. .RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . As water accumulates at one end. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Blend until you have a paste. 5 cm long and 4 cm wide. When very hot. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. turning the pieces over once.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. Set the plate at a tilt and leave it tilted for 2-3 hours. Remove with a slotted spoon. Empty the paste into a deep dish or shallow bowl. dip 2 or 3 pieces of fish. karhai or frying pan over a medium flame. Fry all the pieces of fish this way. Serve the fried fish hot with green chutney. Fry for about 5 minutes.
Roast the whole red chilies. Curry leaves Fresh coriander Garnish. star anise. . Add the tomatoes. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. medium 1 no. Whole red chilies 1" stick Cinnamon 3 no. Cover and cook till the chicken is done. Add the chicken. Cloves 1/2 tsp Turmeric powder 1 no. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Onion. green cardamom. Lemon 10-12 no. coriander seeds. Heat oil in a vessel and fry the onions till golden.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. remove the skin and cut into small pieces. Tomatoes. Chop the onions and tomatoes separately. grated coconut. cumin seeds. cloves. chopped 2 tsp Garlic. rotis or tandoori naan . cinnamon. then add curry leaves and the ground paste and sauté for some time. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. large 2 tsp Ginger. poppy seeds. red chili powder and turmeric powder and sauté. Green cardamom 2 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice.
Press mixture into greased mold. Add raisins. Combine cornstarch. add milk. Cook until onion is tender. stirring constantly. . Unmold at once on platter and fill with indian chicken curry. curry powder. add onion and almonds (until golden). diced 1 (3 ounce) can mushrooms. garlic and onion. 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. 3/4 teaspoon salt and broth.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Add all to rice and mix. Rice Ring : Melt butter in skillet. stir and heat through. Serve over rice ring. 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. add apple. Stir into onion mixture. Add chicken and mushrooms. celery. Cook until thickened. heat until plump.
cut into 2 inch cubes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. tomatoes. Drain excess marinade and bake for another 2 minutes. Put tomatoes. Bake the chicken for 8 minutes. Add the chicken breast. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. . tomato paste 10 oz. Marinate overnight in the refrigerator. tomato puree 2 lbs. Preheat oven to 350º F. Deseed and chop green chilies. make the sauce in Part B.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. While doing this. basting with margarine twice. 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.
add honey to taste. Add fenugreek and ginger juliennes. If the sauce tastes sour. green chilies. stir. Stir.Add ginger and garlic paste. and serve with the chicken tikka masala . red chili powder. Cook over low heat until reduced to a thick sauce. cloves. cardamoms. and salt. Strain through a strainer and bring to a boil. Add butter and cream.
Grill the chicken pieces till they are cooked well on both the sides.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings . 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. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.
Now heat oil in a wok and throw in the cloves first. . sliced 1 tsp coriander powder 10 cloves garlic. Once the onions are pink in color add the tomatoes. add the coriander powder. Once the tomatoes start getting a little roasted. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once it starts boling add the marinated chicken. Cook covered till the chicken is tender and serve hot with rotis. After that put in the garlic and then the onion.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves.
garam masala. Add mava.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Simmer for 2 minutes. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. turmeric (haldi). red chili powder (lal mirchi). Continue cooking it on medium flame till ghee/oil begins to separate. green chilly (hari mirch). ginger (adrak). cream (malai). tomato (tamatar) paste. Add onion (pyaj). Grind onion (pyaj). Grate mava. Take off the fire and serve hot. Heat clarified butter (ghee) in a pan. Add salt. .
Then add tomato paste. Simmer for 5 minutes and then finally put off the gas. red chili powder. Saute onions till pink in color. Chop onion very finely. Heat butter in a pan. Take off the fire and serve hot. Put off the flame. ginger.. Continue cooking it on medium flame till ghee/oil begins to separate. green chilly. Put the pan on the flame and then add milk to the mixture. salt. dried pudina leaves and mix well. . turmeric. Grind tomato. curd. cream . Add cottage cheese.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. garam masala. Keep it aside for an hour.
Sprinkle with cut coriander. mix in onion paste and stir fry till pink. Mix in coriander powder and stir to mix well. Mix in broken cashewnuts and raisins. turmeric powder. roasted sesame seeds. roasted khoya and stir. Heat up oil in a pan. . Mix in salt. crushed red chillies on the bread croutons and mix well. Mix in tomato puree. Keep aside. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Take off the heat. Boil green peas.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in ginger-garlic paste and sautÃ©. Sprinkle cut green chillies. Mix in boiled peas and stir. red chilli powder and roast till the oil leaves the masala.
Cook it for 10-15 minutes. Put it in a pressure cooker and wait for 1 whistle. jeera and sabut red chilly. ( soak it for a 1/2 hour).SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Now give tadka by adding mustard (grounded). Serve sangri ki sabzi hot with dal ke parathe. Strain the sangar through a strainer. When the tadka is ready add the masala paste. Keep the strained water aside. sangar and soaked amchur. Heat mustard oil in a kadahi. Add curd. Turn off the gas. hing. . You can enjoy this vegetable for 8-10 days if kept in a refrigerator. If required add the strained water. Add to the kadahi.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night.
Mix together the cottage cheese.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. and garnish the chilli paneer with finely cut spring onions and coriander. ginger and water to just coat the paneer pieces with the mixture. salt. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Mix well. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. vinegar. garlic. . 1 tsp salt. Add the green chillies. ajinomoto and the fried paneer cubes. corn flour. soya sauce. egg.
ginger. Then add onion. Mince cloves and cinnamom. Continue cooking it on medium flame till ghee/oil begins to separate.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. tomato. Serve with nan or paranthas. capsicum in long pieces. When the capsicum are done put off the flame. cinnamon. . salt. tomato. red chili powder and orange color. Grind onion. Add bay leaf. Take off the fire and serve hot.. Heat clarified butter in a pan. Add paneer and capsicum pieces. ginger paste. Cook on low flame. cloves.
. Add the paneer and mutter (peas) along with the yogurt. Pour in the water and simmer gently for 20 minutes. chili. the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Heat the ghee in a frying pan and cut the paneer into 2. Stir for 56 minutes over low heat. tomato and salt. Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Now mash it in a mixer. Add Paneer pieces to the gravy and cook until done. Take out in a bowl. Now add onions and fry till golden brown. Just before serving. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Hold the pan over bowl. add chili powder and immediately pour on the indian palak paneer. . Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. 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. Add ginger-garlic paste and stir-fry for a minute. Caution: Don't allow chili powder to burn . Add all spices except red chili powder. Heat oil in a kadai. heat pure ghee in a small pan.
garam masala powder. tomatoes and chillies finely. chopped onions and the ginger garlic paste. Heat oil in a deep bottomed pan. fry till brown. Add turmeric powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Add the chillies and tomatoes and fry till they are soft and pulpy. Garnish with chopped coriander and serve hot. . add the cumin seeds. salt and little water so that all the masalas are well combined.
Add the spinach. salt and chilies. . Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. potatoes.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Cover. Serve the aloo palak hot as a side dish.
. Cook for 10 minutes. Stir in the tomato puree. prick all over with a fork and soak in the water with little salt for 2 hours. Deep fry the potatoes until golden brown. curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Grind the paste ingredients to a fairly smooth paste and stir into the onions. Dry the potatoes on a cloth and heat the ghee or oil.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. until they begin to splutter. . until the vegetable are tender. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. for 5 minutes. Add the green chilli and fry for a further 1 minute. Add the cauliflower florets and fry. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the potatoes. the ground spices and salt and cook for 7-10 minutes. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. stirring.
peel and cube the potatoes. slit green chillies. add salt and turmeric powder and cubed aloo (potatoes). Green chillies 4-5 nos. For a different taste in aloo sabzi . you can substitute mustard seeds with cumin seeds. curry leaves. . fry till the seeds start spluttering. Heat oil in a pan. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. add the mustard seeds. Serve the aloo sabzi hot with roti or paratha.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos.
coriander.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). and then simmer uncovered for about 15 minutes. by holding each in the palm of your hand and closing the fist. . stirring vigorously until all of it is well blended. garnished with coriander leaves. turmeric and chilli powder. Keep these unevenly broken potatoes aside until further use. salt. Lower the flame. turn around over high heat. Heat the ghee. Serve aloo dahi wale hot. Add garam masala. bring the mixture to a boil. Add about 2 cups water. When the cumin splutters. add ginger and sauté till slightly fried. Stir a few times until well mixed. add potatoes and green chillies. until they look slightly fried. add cumin and asafoetida. add yogurt 1 tbsp at a time.
Add tomatoes. 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 chop the remaining ginger. then add garlic and chopped ginger and green chilies. cumin. . sliced 3 medium sized tomatoes. Sauté for 5 minutes. salt and half of the coriander leaves. finely crushed 2 green chilies. coriander. reserving 1 cup of cooking liquid. Add chole. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala.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. the reserved cooking liquid. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. turmeric and chili powder and sauté over low heat until the oil separates. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Heat oil and sauté onions till golden.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. Simmer. Drain. uncovered until the liquid has been absorbed.
carrots. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. French beans and potato in a medium-sized saucepan. Meanwhile put the coconut. . Stir and simmer gently for 5 minutes. add the spice paste and another 150ml/5fl oz water. poppy seeds and salt in the container of an electric blender.5cm/1in pieces 1 medium-sized potato (100g/4oz). Set aside. Add 250ml/8fl oz/1 cup water. Cover. Now add the tomatoes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Bring to the boil. When the vegetables are cooked. cut into 2.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). fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). the yogurt and the garam masala. Bring to the boil and simmer gently for 2-3 minutes. Stir gently to mix well. 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. chillies. peas. Add 150ml/5fl oz water and grind to a fine paste.
chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. chopped ginger. chopped coriander and garam masala powder.HARA CHANA MASALA RECIPE INGREDIENTS: 1. add cumin. Add hara channa and cook until done. green chilli. Add lemon juice. . Garnish the hara chana masala with chopped corriander and serve hot. and saute for 2 minutes.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. cloves. bay leaf.
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 .
Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Cut the top of tomato (tamatar ) like a cap. Top with grated cheese and chopped coriander. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Keep aside the scooped portion and chop the cut tops .mix well and cock for a minute. Gently scoop out the centers . . Red chili powder to taste. put little butter and pressure cook for one whistle. Add paneer . Serve the stuffed paneer tomato hot. Fill tomatoes with the mixture. 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.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. Place tomatoes in a cooker container .
mashed potatoes and peas and fry for few moments. drain water and keep aside to cool. Now add all spices. . With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Garnish the bharawan capsicum with grated paneer. Mash the boiled potatoes. Serve hot. chopped coriander leaves and thinly sliced rings of tomato.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).
brown Serve aloo bonda hot with chutney. coriander. add turmeric powder. Dip each ball in the batter and deep fry them till golden. garam masala. chili powder. and green chilies to the mashed aloo (potatoes) and mix well.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. In a bowl take a cup of gram flour. little salt and chili powder to it. Make small balls of aloo (potato) mixture. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. . Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
Sprinkle finely chopped onions. Add about 1/4 tsp of tamarind and green chutneys in each. Serve fresh.SEV PURI RECIPE INGREDIENTS: 10 . Sprinkle cumin powder. Then generously sprinkle sev all over the puris. salt. . Fill with a few chopped boiled potato cubes. red chilli powder..Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Garnish with finely chopped coriander.
Add the sev and kaara pusa directly and mix well. tomatoes. Serve immediately. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas.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. Drain the water from the grated potatoes and mix that as well.. Finally garnish with coriander leaves and lemon juice. . onions.
chat masala powder. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. fry till the onions are light golden brown. Boil channa with baking soda in pressure cooker till soft. To prepare the ragada: Wash and soak channa for about 6 . peel and mash the potatoes well. Divide the dough into balls. red chilli powder and fry for 30 seconds. turmeric powder and salt. add ginger garlic paste. Add ginger garlic paste. Heat oil in a kadai. Mix and knead well into a dough.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. . Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Now add tomatoes and salt.8 hours. turmeric powder. Press each ball with hand so that it would make into a round patty. add chopped onions. dhania powder. jeera powder. Now. garam masala powder. add the bread crumbs and knead well. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take the mashed potatoes into a bowl.
Sprinkle chopped onions and coriander leaves. Pour the ragada on the cutlets. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Sprinkle a pinch of chat masala powder and serve hot. . Take the serving plate. add the boiled peas.Now. curd and mix well. enough water. Cover and cook on medium heat for 3-4 minutes. put two cutlets in the plate.
Now in the grinded mixture mix cayenne powder. . cashews and turmeric powder. remove and allow to cool. Cook over low heat without burning. Roll the potatoes in the remaining mixture. until done. Slit each eggplant lengthwise into four. Add coconut and stir fry until browned. Grind the mixture to a paste using blender. add little water if necessary. salt. Stuff the eggplants with this mixture. reserving some. Add little water if needed. Saute for a minute. Heat the remaining oil in a pan and add the vegetables. tamarind paste.. Now add sliced onions and fry until brown.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Keep an eye. 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. Serve hot with roti. sugar. keeping the stem end intact. coriander seeds and peppercorns.
Adjust seasoning. turmeric powder. Cut onions finely. mix in green cardamom. stir well. red chilli powder. wash and cut mushrooms in quarters. Mix in ginger paste. Mix in tomato puree.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. garam masala powder and salt and stir fry till oil leaves the masala. Stir fry on low heat up for five minutes. Add a cup of water. cinnamon stick and cut onions and stir fry until light golden brown. Serve hot with naan and roti . Heat up oil in a kadhai. Mix in cashew nut paste dissolved in one cup of water. bring it to a boil and then mix in green peas and mushrooms. coriander powder. garlic paste and stir fry for half a minute.
Make two medium size chapati. green chilies. Turn it and again pour oil or butter on the other side. ajwain. Cook on a pre-heated Tawa (flat griddle plate). Now roll it slightly. chili powder. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Spread it on the paratha and shallow fry over low heat.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. salt. Note: It makes 18 parathas. ginger. Cook on a low heat till golden brown. as you would do for any paratha/roti. 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). add the filling to the one chapati and cover it with the second one. coriander leaves. . and garam masala as a filling in paratha. Mix grated cauliflower. Turn it and pour half tablespoon oil or butter.
Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). maida. .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. Fold it like a handkerchief. Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry. salt and baking powder and sieve them together. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
. milk. then cover with damp cloth and allow the dough to stand for 15 minutes. eggs 2tbsp of oil in a bowl.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. turn on the oven to maximum heat. Serve hot. Add the remaining oil. Bake the indian bread naan until puffed up and golden brown. Knead the dough again and cover and leave for 2-3 hours. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Mix the sugar. Shape each ball of dough with the palms to make an oval shape. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. About half an before the naan are required. salt and baking powder into a bowl and make a well in the middle. knead again.
Rub oil into the flour. salt. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Note: It can also be cooked in an oven or tandoor. Make powder of fenugreek leaves and mix it to the flour. Knead well again the dough and make balls. turmeric powder and mix well. .MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual. chili powder.
Turn it and pour half tablespoon oil or butter. Remove the pan from the heat and allow to cool. A few seconds later add the peas. Toss in ginger and green chilies. Turn it and again pour oil or butter on the other side. Cook on a pre-heated Tawa (flat griddle plate). Divide the mixture into 10 equal portions.maida. Fry until ginger starts turning brown. then drop asafetida. Make two medium size chapati. Now roll it slightly. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Cook on a low heat till golden brown. Add remaining ingredients and stir-fry for about 2 minutes. add the filling to the one chapati and cover it with the second one. . For stuffing heat oil in a kadhai over moderate heat. Seal the edges so that mixture doesn't come out. Spread it on the paratha and shallow fry over low heat.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).
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Spread it on the paratha and shallow fry over low heat. Using a knife make a 2" cut lengthways and fold it inwards . 1tbsp oil & salt. Take a Ping-Pong ball size lump of dough. Cook the lachha parata on a low heat till golden brown. . Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side. Turn the lachha paratha and pour half tablespoon oil or butter. Spread Oil on every fold. Now spread the ghee properly over entire surface. (Refer the picture).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. 5 to 6 " diameter using dry flour. Now roll it into a circle of appox. Heat the ghee so that it turns to liquid. as you would do for any paratha/roti.
ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). . as you would do for any parantha/roti. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Make two medium size chapati. Serve aloo paratha hot with yogurt (curd). Add all the stuffing items to mashed potatoes and mix it properly. add the filling to the one chapati and cover it with the second one. Put it in a pre-heated oven at 450-degree. Mash the potatoes. Now roll it slightly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils. Pre-heat the griddle and cook the rotis on each side.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 .
Serve with steamed rice or bread. garlic. cloves. Garnish with coriander. cardamoms and green chillies till the onions are transparent. add the potatoes and 2-3 cups of water. cumin seeds and the cinnamon with malt vinegar. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. peppercorns. red chillies.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Remove and keep aside. coriander seeds. Simmer for 10-12 minutes. Add vinegar and simmer for another 5-6 minutes. . Fry sliced onions. Add the ground paste and saute till oil leaves the sides of the pan. Remove the lid. Add the pork and pressure cook till almost done.
Add almond essence and food colouring if required. Mould into desired shapes. .DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Knead into a soft dough with egg whites on a clean surface.
Stir-Fry over very low heat until the ghee separates.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. Kneed this well with the milk powder and sugar. Then hang it up in a muslin cloth to drain for 3 hours. Allow to cool slightly. Pat into a flat cake and cool completely. Remove form the heat and mix in the cardamom powder. . The milk solids are turned into cheese now. Heat the ghee in a heavy pan and add the cheese mixture. Knead again to blend. Cut into squares and decorate with silver foil.
Pour the mixture into Kulfi molds or small ramekins. skinned badam (almonds). remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. heavy pan and bring to boil over high heat. . and serve. Slip each kulfi on to a dessert plate. nuts and cardamom seeds. thinly sliced 1tbsp. stiring constantly. stir well. skinned pista (pistachios). ground green cardamom seeds (chotti elaichi) 1tbsp.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. To serve. until it has thickened and reduced to about 13/4th cups. cut across into 3-4 slices. Cover with plastic wrap or foil and freeze until set. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. about 6 hours. stirring constantly. distributing evenly. Stir the sides of the pan constantly to avoid scalding. allow to cool. Now lower the heat and cook the milk. sugar or to taste 1/2 tsp. (This will take about 40-45 minutes). Now add the sugar.
They will sink to the bottom of the pan. The balls must be fried very slowly under medium temperatures. Bisquick. Now they must be gently and constantly agitated to ensure even browning on all sides.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. 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. After about 5 mins. one by one. Slip in the balls into the hot oil from the side of the pan. gently shake the pan to keep the balls from browning on just one side. the balls will rise to the surface. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Add just enough whole milk to make a medium-hard dough. Place the balls on a plate. Cover with a damp yet dry kitchen towel. If the temperature of the oil is too high then the gulab jamuns will tend to break. . Divide the dough into 18-20 portions. but do not try to move them. Make balls by gently rolling each portion between your palms into a smooth ball. butter. This will ensure complete cooking from inside and even browning. Instead.
Make sure to stir continuously. add cardamom. unmould. The on slow till done. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. When mixture thick and gooey. and take off fire. The pedas are ready to be served. When set well. Allow to cool.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Mix well. invert and carefully. first sprinkle some at bottom.Add powdered sugar and mix well.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. gently turning occasionally. Take some mixture and press into mould. Use cookie moulds. . If using moulds. while on heat. Mix pistachios and cardamom seeds and press a bit on top of each. or shape pedas with palms into patty rounds.
. Add hot water. partly cover and cook on a medium flame till most of the water has evaporated. Saute on a high flame till it turns pinkish brown. Stir.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add more water if the wheat is not tender enough. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. ghee and 1/2 cup water. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the sugar. Heat ghee in a heavy bottomed pan. Once all the water has evaporated. add the broken wheat. Serve the lapssi hot garnished with blanched almonds and pistachios. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
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. . except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios. chill for 2-3 hours and then serve. Place them in a dessert bowl. Mix the other ingredients. Remove from oven. It should not get brown. Bake at 350 degrees for 35 minutes or until it sets. cool at room temperature and cut into 2" squares.
the final product is going to be the same.mix thoroughly all the ingredients in the basin adding the milk. Sprinkle the powdered sugar on top. Knead until smooth and soft and the dough is free from stickiness. I know that many of u might be amateurs at cooking.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Make a dough using a little water. Make a hole in the centre of each rounds so that it resembles like doughnuts. Deep fry in a kadai till golden brown in colour.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Add the cinnamon and the nutmeg. Roll the balls into 3" diameter rounds having a thickness of 0. Eve the refined flour along with the baking powder into the basin. but don’t worry if you cant make balls make whatever shape u can manage-. Allow the dough to stand for 20 minutes. Divide the dough into even sized balls.5 cms.drain.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. .
Get a little fat really hot before pouring in the batter. beat well for 10 minutes. make a well in the center and break the eggs into it. The batter should stand for atleast 1 hour before it is used. Add about a tblspful of cold water at the last minute for a really light pudding. When half the milk is in.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. then bake in a moderate oven for 30 minutes. then add the rest of the milk. add a little of the milk and mix it in well. still beating. . raising the heat just enough to brown it at the end.
leave to cool. add the sugar. .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. Turn out when set. Dissolve the gelatine in a little warm milk. Add the vanilla essence and pour into a wetted mould. fold in the stiffly beaten whites. Then take the saucepan off the fire. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
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. Bake this tin in a preheated oven at 180 . essence and sugar. First pour 1 layer in the tin then the second and continue this process alternatively. In one portion add cocoa powder. Now mix flour and milk alternately in the mixture. Divide this batter into 2 parts. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cream together the butter. Cool the cake and invert it on a dish. Grease and line a 8 inch baking tin.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. .
.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Pour this mixture in a baking pan and bake for 1. eggs and vanilla extract together. Add in the apples and the nuts.15 minutes at 350 degrees F. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Apple cake is ready.
Place each half of the round on two corner of the square to make a perfect heart shape. Slice the round one in half. Also bake a two-layer cake in a square pan. . Decorate the cake with icing and candy.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Let it cool completely.
Cut down graham crackers crosswise to make half. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. Line icing along remaining seams. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along seams to secure. Put the boxes in freezer. freeze and serve. To secure candies use icing. 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. Let it freeze for about half-hour. .VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies.
40 minutes or until the pudding is spongy. Beat the eggs and add the essence. Put off the flame and add the beaten eggs and the breadcrumbs. Gently mix in the cooca powder. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Grease pudding mould and pour the mixture into the mould. Then put it in the fridge for 1 hour before serving with fresh. Warm the milk and mix in the sugar. 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. Allow the pudding to shrink before unmoulding. thick and sweetened cream. .
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. If the mixture is too stiff. Remove from fire and add 2 tspfuls of lemon juice. Stir well and simmer for about 3 minutes. 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. Dish up the pudding and serve with the sauce. cover with a double piece of greased paper and steam for 2 1/2 hours. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. sieving the flour and baking powder. Put mixture into a greased basin. Boil these in water until soft. Add the marmalade. add a little more milk. .
salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. mix all the ingredients with yogurt (curd) and milk. chana daal 1 tsp. Curd rice is ready to be served. add in the ginger. urad daal 1 tsp. Take the pan off the gas. Add mustard seeds to the oil. Just before serving. .CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. After a minute. Mix the salt and desiccated coconut. coriander and green chilies. Sauté them for a minute. Add in the rice. mustard seeds 1 1/2 tsp. When the mustard seeds start popping add chana and urad daal. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp.
Add half-saffron dissolved in little warm milk. Fry whole spices. Cook a little. Add hot water and mix well. add rice and sauté.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. Finish with remaining saffron and cook till grains are separated and done. turmeric powder. Heat oil and fry onions till golden brown and remove. . Garnish kashmiri pulao with fried onions. walnuts & cashew nuts.
Take it off from the flame and add lemon juice and mix well. . fry till brown. curry leaves. Add turmeric powder and peanuts. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. allow to splutter.Lemon rice is ready to be served. Now add green chilies. Now add this to the boiled rice and mix well.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. salt and fry for 2 minutes.
Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice. . Seve hot.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Put in the rice and mix well. 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. salt and saute. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 cup basmati rice. INGREDIENTS: 2 large tomatoes made into a thick puree. Finally add the water and cook covered till done.
sprinkle little saffron curd. Add onions until golden brown. some more water and add half the whole garam masala and salt in a pan. saute for half a minute add the chopped vegetables and stir for a minute. Beat the curd in a bowl and divide into two equal portions. Soak the almonds in water for half an hour and keep aside. . then simmer until the vegetables are cooked. Chop the coriander and mint leaves. stir. add the remaining garam masala and sauté over medium heat until it begins to crackle. Dice the peeled potatoes and carrots and wash them. In the handi with the cooked vegetables. Bring the rice to a boil and cook until the rice is done. Add the dry fruits and nuts when the vegetables are done. Put the rice. mint and coriander. Slice the onions and green chilies. Drain the water. Heat ghee. Then add green chilies. and bring to a boil. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Drain and keep aside. ginger. Add the portion of plain curd. Peel ginger and garlic and chop finely. Add turmeric and chili powder. garlic and stir for a minute.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. add 2/3 cup water.
. mint and coriander and top it with the remaining rice. Put the handi on dum in a pre-heated oven for 15-20 minutes.Then spread half the rice and again sprinkle the remaining saffron-curd. cover the lid tightly so that it gets sealed. Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top.
Cook it for 8 to 10 minutes till the rice is done. Set aside. curry leaves and a part of the corriander leaves. Add cooked dhal water. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. ginger and garlic paste. Add salt. cloves. When onions are golden add slit green chillies. Don't discard the cooked dhal water. mint. Fry for few minutes. . drained rice and chopped tomatoes. Add the cooked dhal. Add the washed. mix well and add 3 cups of water. cinnamon and cardamom. Fry for 2 minutes.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. Garnish with chopped corriander leaves and serve hot. Fry the onions. Keep the remaining corriander leaves for garnishing.
Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. . Take this vegetable biryani out in a rice serving dish. potato.Heat it for about 10 seconds. cinnamon and caraway seeds powder. 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).VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Serve the vegetable (veg ) biryani hot with raita and pickle. Add salt and red chilli powder and stir. Add all the fried vegetables. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cloves. Add this fine yogurt and stir well.Cook it in pressure cooker or in a pan or microwave. Add fine chopped tomatoes and fry till they are properly cooked. green chilli. carrot. Fry the green peas also. Cook for about 3 minutes. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Garnish with dry fruits and green coriander leaves. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Then add onions and saute them for a minute ot till they get pink in color. black pepper powder and stir for about half minute. Take 1 tblsp oil in a pan and add mustard seeds.
Preheat the oven to 300°F. garlic. . Make a fine paste of green chilies.15 minutes. Cover the bowl with the aluminium foil. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. 1/2 tsp salt and 2 cup of water. cashew nuts & coconut. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Add the peas. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Add the paste to the onions and stir for about 5 minutes. Add the rice and stir fry for about 10 minutes. In a serving bowl mix the shrimps and rice together. Add the shrimps and 1/2 tsp salt.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. garam masala. 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. Put it in the oven for about 10 . ginger.
salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. . Skew chicken and vegetables closely on bamboo skewers. capsicum.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. salt . Cut the onion. Heat up oil in a big size frying pot or karahi. Put in a round dish with the lemon juice. cover and leave to marinate for 2-3 hours. Decorate with lemon pieces and mint leaves. Mix well. Or you can grill the chicken over hot charcoal. and tomatoes into small cubes.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. Serve with hot with mint chutney. Take off from oil and put it on absorbent paper.
Stir well to mix all the ingredients. Heat up oil in another pan. ginger and garlic. Sprinkle with chopped coriander leaves. ground coriander. Mix in meat and onions to it. Cover pot with a tight fitting lid. stirring frequently fry for 8-10 minutes to a golden color. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). . Lightly grease a heavy based sauce pot with 1 tblsp of oil. 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 frequently. Mix in cut onions. Mix in the bay leaves stir fry for another minute stirring frequently. Add the chicken pieces and layer the rest of the cut onions on top. Serve hot. Mix in the chilli powder. Add lemon juice and fry for another minute. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. turmeric and salt to the chicken and mix well to cover the chicken pieces.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. fry the mixture until it is well browned and a thick onion sauce has formed. Spread half of the cut onions on the bottom.
Cook till the prawns are 3/4th done. Add the masala powders and stir. add salt to taste. Add the coconut residue and 4 cups of water. add the methi seeds and the whole red chillies and stir well. de-vein and wash the prawns. wash and slit the green chillies and the curd chillies. Add the marinated prawns. add the onion and fry till transparent. Put in the green and curd chillies. Pat them dry and marinate in turmeric powder and little salt. Keep the coconut residue also. Remove from heat and add the coconut milk and reheat to simmering point. Boil till it reduces by half and thickens. Peel and chop the onion. Lightly pound the methi seeds and keep. Heat the remaining oil and coconut oil. Heat 4 tablespoons of oil in a vessel.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Strain the curry through a mesh pressing well to extract all the flavors. Cut the drumstick into 3" pieces. . (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. curry leaves and the kodumpuli. Keep aside. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Pour in the curry and simmer till it combines well. Peel the mangoes and cut into wedges. drumsticks and mangoes.
. Serve hot with lemon wedges. Squeeze both lemons and remove the juice. Cut slices of about 1/2.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. garlic and grind to a smooth paste. fry few pieces at a time. 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. Peel ginger. Rest it for an hour in the refrigerator. Mix all the ingredients for the marinade and apply uniformly on the fish. Do not crowd the pan.3/4 " thickness. Wash and chop the curry leaves finely.
Knead well again the dough and make balls. salt. turmeric powder and mix well. Note: It can also be cooked in an oven or tandoor.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual. chili powder. Rub oil into the flour. . slowly add water and make a soft dough and keep it covered with damp cloth for 30 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.
or mud ovens. pouring the tempered oil over dal. the main ingredient (meat or vegetable) is added and cooked. Bukhara: Dum Pukht cuisine in India is over 200 years old. Do-Piaza: . in massive doublewalled ovens called bukharis. sending up sizzling steam that permeates the whole joint. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. cooked meats are placed around this. roasting of meat is done in tandoors. hing. Bhunao (Saute/stir-fry): Small quantities of water. etc and coats the entire dish being prepared. kadipatta. The oil extracts and retains all the sharp flavours of the rai. This smoky flavour is greatly prized. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. for example. but to make sure that this doesn’t stick. burn or cook unevenly. and marinade dribs onto the charcoal. and stock are introduced to the pan if and when the ingredients start to stick. its fat. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. a small amount of water is added. vinegar and spices for a day or two before eating. Bhunna: In India. or bowl. jeera. or as the last. This smoking adds a delicate flavour to the prepared meats. ginger. repeatedly. As the meat cooks. before adding the vegetables for example.Also known as tadka or chonk. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. huge quantities of food was cooked in large vessels. garlic and green chillies are fried in 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. After the oil separates from the mixture. tomatoes. yogurt. degs. In Rajasthan. 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. Usually onions. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat.
Both bhunao and dum are aspects of Handi cooking. in which the food is cooked. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. it is used to cook food very fast. Kadhai (Round bottomed pan): Usually the kadhai. The round bottom uses less oil and cooks the food evenly. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. Kadhai cooking is quick and no water is used in this style of cooking. Tawa: A thicker version of the household griddle. which is constantly stirred until cooked.Mullah Do-Piaza. One of the navratnas . . Some coal was placed on the lid to ensure even cooking. Dum means. “to steam” or “mature” a dish. is done in a wok or kadhai. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Dum (Steaming): In the olden days. retaining all its flavour and aroma. and like kadhai cooking is eaten immediately. when it is called for. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Talna (Frying): In Indian cooking frying. it is said he could conjour up culinary delights using only two onions. was the legendary cook at Akbar’s court. all children in India are told. For example mutton cooked in that particular style is called Ghosht do piaza. The food continued to cook in its own steam. where everyone eats out of it. is placed directly on the table. the lid helps retain the aroma and flavour. the outer rim is used to keep the food warm.
2 cup refined vegetable oil 03. 1 big tomato. 1 cup thick coconut milk Method 01. cut into four 12. To serve 6 . crushed 06. Remove from heat and serve hot. A few curry leaves 09. garlic. Heat oil in a pan. 1 tsp peppercorns. MATHEW FISH MOLEE INGREDIENTS: 01. 04. taking care to see that the curry does not curdle. Add fish pieces and salt.MRS. 1/2 kg fish fillets. Continue to cook over low heat for a few minutes. 1 tsp ginger. 1 cup onion. half slit 07. Saute onion. Salt to taste 11. 03. peppercorns and curry leaves. 2 cups thin coconut milk 10. cut into pieces 02. 02. ginger. Stir in tomato and thick coconut milk. sliced 04. crushed 08. Cook the fish over low heat with the lid on until the gravy thickens. crushed 05. Clean fish well in salted water. Add thin coconut milk and stir to a simmering point.M. chillies.K. 05. 1 tsp garlic. 6 green chillies.
shell and devein. 1 tsp chilli powder 2. 2 cups water 10. add the sliced onions and fry till brown. Coarsely grind ingredients 1 to 6. 3. a few of the curry leaves. 4. 10 button onions 5. 1 tsp coriander powder 3. Add the remaining curry leaves. Immerse and cook prawns until soft with 1 tsp ginger. Salt to taste 11. 8-10 curry leaves 9. A few curry leaves Method 1. Add the prawn mixture and fry well. ½ cup coconut oil or any refined vegetable oil 2. sliced 4.M. Wash prawns. When the curry is almost dry. 2” ginger 6. 5. 2 cups onion. 3 pieces cocum. water and salt. julienned For the seasoning 1. 6. 2. 10 garlic cloves 7. Remove from fire and serve hot. Heat the oil in a pan. 1 tsp mustard seeds 3. ½ prawns For the masala 1. remove from fire. In an earthenware vessel. washed and soaked in water 8. Splutter the mustard seeds. 1 tsp ginger. mix the ground ingredients with cocum. 1/8 tsp pepper powder 4. K.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1.Mrs. To serve 5 .
2 tsp ginger. 3 cloves 10. sliced long 14. 2 dsp onion. ½ cup coconut. Stir in the meat and fry well until dry. Grind into a paste ingredients 2 to 10. 1 tsp aniseed 8. 1 dsp coriander powder 4. ½ tsp turmeric powder 5. Wash and clean the meat. 3. ½ cup button onions. remove from fire. 1 dsp vinegar 17. Cut into medium-size pieces. ¼ tsp pepper corns 6. K. ¾ dsp chilli powder 3. 1 kg mutton or chicken 2. sliced thin and small. ½ tsp cumin seeds 7. and fry the onion. 2” cinnamon 9. Heat oil. 8 garlic cloves 13. sliced 12.MEAT OOLARTHIYATHU Mrs. finely chopped To serve 10 Method: 1. Mathew You will need: 1.M. Cook the meat. A few curry leaves 15. 2 cardamom pods 11. adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy. . 4. 16. ¼ cup refined vegetable oil 2. 2. 1 cup hot water For the seasoning: 1. 1 tsp mustard seeds 3. smeared with salt and turmeric and fried. Salt to taste 18. Splutter mustard seeds.
Mrs. Serve hot. See that the gravy is thick and creamy. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. vinegar and salt. When it splutters. Add boiling water.PORK CURRY HOT . Stir in the meat and saute. long slices onion 1 dsp. Chilli powder 1 dsp. Add the soaked masala and fry it on slow fire till the oil separates. add onion and saute till it turns light brown in colour. Coriander powder ½ tsp.K.Heat oil and fry mustard. Mustard seeds ¼ cup thin. Let the meat cook till oil floats on top. Pork.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Remove from fire.Mathew INGREDIENTS: 1 kg. cut into small pieces 3 dsp. Pepper powder ½ tsp. Turmeric powder ½ cup oil 1 tsp. .M.
K.½ cup Coconut milk extracted from I cup scraped coconut. Coriander powder. Garlic pods-8 Nos Ginger. When the gravy thickens and mixes well with the meat.1 teaspoon Cumin. . the gravy and coconut milk are added and when it begins to boil well.½ teaspoon Black pepper. Mathew Duck meat cut to large pieces. When it is sauted well.M. This is then transferred to the serving dish and decorated with the fried potato cubes.4 dessert spoon Onions sliced. Three cups of water are poured to this and the meat pieces are cooked.DUCK ROAST –I .¼ teaspoon Cinnamon (1” length).1” piece Vinegar.1 piece Cloves. Once it is cooked the gravy is separated.to taste Coconut oil. it is taken off the fire.2 Nos.1 dessert spoon salt.9 Cardamom. a little more is added and the sliced onions are sauted.2 teaspoon Turmeric powder.¼ teaspoon Sahjeera. the meat pieces are marinated with the paste along with vinegar and salt.3 cups.½ cup Potatoes cut to square cubes and fried. If oil in the kadai is not enough.1 kg. the meat pieces are added. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. To prepare The second set of ingredients are ground to a smooth paste.Mrs.
sliced. 4. Grind into a paste ingredients 2 to 11. add the fried pieces of duck and cook until all the gravy has been absorbed. 6. Salt to taste 14. 1 tsp peppercorns 6. 13. soaked in salt water and squeezed dry 19. 10. Fry the cooked pieces of duck in the remaining oil. Pour the masala gravy into the same pan and add the fried onion. separate the pieces from the gravy.Mrs. 5. Add vinegar and salt. 1 kg duck 2. 2 cups hot water 15.DUCK ROAST –II . When this boiled. 2. 8. To serve 6 . 8 garlic cloves 11. fry onion and keep aside. 2 tsp chilli powder 4. Remove from fire and serve the roast with the potatoes around it. ½ tsp turmeric powder 5. 2 dsp ghee 17. Drain and keep aside. 9 cloves 9. 11. Drain the oil from the pan. K. In the same pan. ¼ cup refined vegetable oil 18.Mathew You will need: 1. When the duck is cooked.M. covering the pan with a tight-fitting lid. 1” ginger 12. 7. 12. 2” cinnamon 8. Wash and clean the duck/ cut into large pieces. 3 potatoes. Drain and keep aside. Fry the potatoes in ghee and oil. 3. Apply this paste o the duck pieces. Add 2 cups hot water and cook the duck. 1 cup thick coconut milk Method 1. 1 dsp vinegar 13. adding more oil if necessary. parboiled and quartered lengthwise 16. 9. 2 dsp coriander powder 3. 2 cardamom pods 10. Add the coconut milk. 1 tsp aniseed 7. ½ cup onion.
a little at a time. Add the vindaloo paste. and coarsely chopped 10 garlic cloves. add the ginger. whole 1 teaspoon fenugreek seeds. salt. Cover the saucepan. Add the coriander and turmeric. Heat oil in large saucepan over medium heat. black mustard seeds and fenugreek seeds together in a spice grinder. peeled and cut into. reduce heat to low and simmer for about an hour. When hot. peeled. Turn off the heat. cut into. Serve over rice. Stir a few seconds. or until potatoes are tender. black pepper. half-rings 6 tablespoon water 1 ginger.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the chicken. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. whole 1 teaspoon peppercorns. cayenne pepper and brown sugar. ground 2 lb chicken breast (boneless). black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. peeled and coarsely. Fry onions. and brown lightly. . Add about 3 T water and blend until you have a smooth paste. chopped (or less) 1 tablespoon coriander seeds. but do not discard the oil. dark brown. vinegar. until they are a rich. garlic paste. cardamom seeds. Stir until the paste browns slightly. tomato sauce and potatoes to the chicken in the saucepan. Set aside. Add this onion paste to the spices in the bowl. Stir and bring to a slight boil. combine ground spices. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. light 10 tablespoon vegetable oil 2 large yellow onions. cinnamon. Heat the remaining oil in the saucepan over medium heat. In a small bowl. This mixture is the vindaloo paste. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Put the ginger and garlic in a blender. stirring frequently. ground 1/2 teaspoon turmeric. Remove onions with a slotted spoon and put them in a blender. fresh (1-inch cube).
. Put the chicken. 6. Pour the paste from the blender and fry for a couple of minutes till the oil separates. bay leaves and cloves and fry till bay leaves turn brown. 2. almonds with water. Put the onions and fry for a few minutes. 7. Heat some oil and put the cardamom. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. 5. 4. 3. Grind the ginger. Add 1 tbsp of yogurt and fry for 30 seconds. 8. Keep adding tbsps of yogurt and fry till you get a consistent mixture. garlic. Keep it aside and drain oil. whipped cream and salt and cook gently (low heat) for 20 minutes.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. Add Garam Masala and corriander leaves and cook for another 10 minutes.
4. 3. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. top with a teaspoon of heavy cream in the center of each bowl. * 1 cup cooked chicken. 2. Add the minced chicken breast. Recipe By : "The Bombay Palace Cookbook". When serving. the sugar and salt. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Bring soup to the boil. Simmer 5 minutes. 5. In a large soup pot. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. Add the stock. ** 1/4 cup heavy cream 1 fresh ground pepper. blending well. melt the butter over medium heat. then lower heat and simmer 10 minutes. and the 1/2 cup of milk. minced 2 tablespoon fresh ginger. Grind a bit of black pepper in the center of the cream. Stir in the garlic and ginger paste and the dry masala.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. by Stendahl .
Cut the meat into 1-inch pieces and place on a platter.masala. Mix together the yogurt and half the oil. skin. Preheat oven to 500 F. and paprika. baste the other side. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. ground chili. ginger. cumin. and bones from the chicken. peeled and 1 crushed 1 inch piece fresh gingerroot. 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. oil 4 cloves garlic. garam. Pour it over the chicken and marinate overnight in the refrigerator. Blend in the garlic. Remove the chicken from the skewers and serve on a platter. Thread chicken pieces onto metal skewers and bake for 15 minutes. Baste with the marinade and the remaining oil. and bake for 15 minutes more. from Feast of India By Rani .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. Marinate for 30 minutes. turn over.
minced 1 teaspoon ground cumin seeds 1 salt. to taste 1 chili powder. ghee and fry onoin. Remove from fire and pour 5 tblsps. . diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Put in the rest of the ingredients along with the dal and a little water. of ghee over top before serving. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Mix thoroughly with a spoon. Heat 1 tblsp. Cover tightly and cook over a low fire till the dal is tender and quite dry. ginger and garlic till soft.
Turn upside down when lower portion becomes soft. • Heat oil in a frying pan or kadhai. Keep on rotating until it gets roasted properly. Peel off the darkened skin. garam masala.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. red chilli powder and salt. Add onion and green chilli and fry on a medium flame till onions turn golden brown. . Stir properly and fry for about 5 to 7 minutes on medium heat. Serve it garnished with chopped coriander leaves. Cook until tomatoes become soft. • Mash the brinjal well. • Add turmeric powder. Fry the masala for a minute and add tomatoes. • Remove from the flame and submerge it in a bowl containing cold water. • Baigan Bharta is ready. • Now add peas and mashed brinjal.
Fry for another 5 minutes. • Add tomato pieces and salt. • Put the lid and simmer the contents for about half an hour. Occasionally add a little water if required. 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. • The mixture would turn almost dry. • Add chicken pieces and mix well to coat them with the gravy. • Chettinad chicken is ready to serve. • Add remaining spices and fry for a few minutes. . • Fry chopped onions.
. onion. • Serve it garnished with chopped coriander leaves.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. ginger. cumin seeds and green chillies. • Take oil in a frying pan and heat it. Soak it in about 2 1/2 cups of water for half an hour. turmeric powder. • Pressure-cook the dal until it is done. • Dal fry is ready. Stir the mixture periodically. • Put chopped tomatoes. Now add chopped garlic. • Fry the mixture on medium flame for 3 to 4 mintues. chilli powder and salt and fry again on a high flame for about 3 minutes. • Pour this mixture into cooked dal and mix thoroughly.
dhania powder. • Pressure cook urad daal and rajma with water and little salt. • Mash the mixture and again cook for 15-20 minutes. • Now add turmeric powder. • Add garam masala powder. and salt. finely chopped • 3 Green chilies. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Heat oil in a kadhai. • Fry the paste till light brown. . • Serve with naan or rice. ginger. • Garnish with chopped coriander and add butter. 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.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Remove from the flame as soon as it begins to boil. • Saute cumin seeds and add garlic paste. • Cook for about 25 minutes. • Add onions and saute till golden brown. Add daal and stir. • Add cream and curd to the daal. • Fry for a few minutes. • Add tomatoes. chili powder. • Fry till tomatoes turn soft. and green chilies. • Reduce the flame to medium.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
Then grind finely in an electric grinder.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. shaking the pan time to time. . When the spices give off the fragrance allow to cool slightly. Make sure you always close the lid tightly after use. grind by hand and press through a fine sieve afterwards. Store it in an airtight container for up to 3 months. If electric grinder is not available.
Close the lid tightly after use. Store in an airtight container.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. . without roasting them first. push through a fine sieve.
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