This action might not be possible to undo. Are you sure you want to continue?
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.
PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. . Remove the lid. cloves. Simmer for 10-12 minutes. Serve with steamed rice or bread. peppercorns. add the potatoes and 2-3 cups of water. Remove and keep aside. Add the ground paste and saute till oil leaves the sides of the pan. garlic. Garnish with coriander. red chillies. Fry sliced onions. coriander seeds. cumin seeds and the cinnamon with malt vinegar. cardamoms and green chillies till the onions are transparent. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add vinegar and simmer for another 5-6 minutes. Add the pork and pressure cook till almost done.
Mix in green chillies and cut tomatoes. coriander seeds and whole red chillies. Stir fry on a low heat up for about 5 minutes or till fish is just done. Stir fry on a medium heat up for 3 minutes. Slit green chillies and cut into half. . Mix in cut onions and stir fry till golden brown. Heat up oil in a pan. Serve hot with steamed rice. ginger and garlic paste and malt vinegar.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. wash and cut each fish into 5-6 pieces. Cut onions and tomatoes. Mix in the paste and 11/2 cup of water. Stir constantly. Bring it to a boil and then mix in fish pieces and salt. Roast cumin seeds. Make a fine paste of all the roasted spices along with scraped coconut.
Serve hot with nan or chapatis. Add cardomoms and garam masala and simmer.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. green chillies. Garnish with coriander leaves. turmeric and coriander powder. . Cover and cook till the water dries and peas and keema are done. Then add a cup of hot water. Add salt.
pepper powder. ajinomoto and remaining Soya sauce. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Bring to boil and add sugar. . Add 2 cups of chicken broth or water.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. salt. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. corn flour. Heat oil and deep fry the marinated chicken pieces till golden brown. Soya sauce. 1tbsp. Chinese chili chicken goes well with steamed / boiled rice. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Cook for 2-3 minutes. Add fried chicken pieces to it and cook for few minutes. Take 1tbsp. salt . Serve chinese chili chicken hot garnished with chopped green onion tops.
Heat oil in another pan and add the left ginger & garlic paste. Now. Garnish it with coriander leaves. Dip the gobi florets in the paste and deep fry till golden brown. add it to the paste. chopped onions and green chili to it. Add fried Gobi kept aside and mix well.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. Take a tsp. of ginger and garlic paste. corn flour and salt using water. mix aginomoto. . soya sauce and tomato sauce to it. Keep aside. Serve the gobi manchurian hot.
sugar and soya sauce. Sauté garlic. pepper powder. drain and keep aside. Gently add the fried balls to the gravy. Now in a separate pan heat 2 tbsp oil. Make small balls (like koftas) of the mixture . green chilies and spring onions. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.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. Add water. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. . Heat the oil in a kadhai / wok and deep fry the balls till golden brown. ajinomoto. corn starch and add few chopped chilies and little salt to it. Bring it to a boil. salt. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
Repeat the same till whole batter is utilized. salt. Add the bean sprouts.garlic and mushrooms. egg and water and make a smooth batter. . To make the spring rolls place 2-3 tbsp. Add leeks (if available) and stir fry for about 1 minute. cook stirring for 2 minutes. Fold in the sides and form a tight roll. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. pepper and soya sauce.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. Set aside the filling to cool. of the filling in the center of each pancake. sealing the edge with a little flour and water paste. cabbage and cook tossing the vegetables until they are crisp-tender. stir fry for 10-15 seconds. Deep fry in hot oil until golden. then add carrots.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Serve the vegetarian spring roll hot. To make the filling heat 2-3 tbsp oil in a wok. add ginger . Cook both sides of the pancake till golden.
Soak the grated coconut in warm water and then remove and keep aside first milk. ginger. pour into fried masala and put in fish pieces. chillies. 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. tomato in oil till light brown. When cooked add cornflour dissolved in water and boil.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Then add first milk. . Cook for 10 minutes. Saute the onion. Take rest of the milk. Add juice of half a lime or to taste. curry leaves.
ajwain . chili powder. lemon juice. fry fish pieces on both sides till golden & crisp. cumin seeds powder. . Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan. Serve fried fish tikka with chopped onions. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste.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. besan flour in yogurt. salt. mint or coriander chutney. chopped in circles. garam masala.
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. . garlic. Empty the paste into a deep dish or shallow bowl. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Put the green coriander. discard it. As water accumulates at one end. turning the pieces over once. Remove with a slotted spoon. Set the plate at a tilt and leave it tilted for 2-3 hours. Put the yogurt into another deep dish or shallow bowl. When very hot. until the fish is cooked through. karhai or frying pan over a medium flame. Fry for about 5 minutes. dip 2 or 3 pieces of fish. 5 cm long and 4 cm wide. Set the oil to heat in a wok. 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.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 . green chillies. Serve the fried fish hot with green chutney. Blend until you have a paste. 1/4 tsp of salt and tbsp of water into the blender. Fry all the pieces of fish this way. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Add 1/4 tsp of salt to the yogurt and mix it in.
red chili powder and turmeric powder and sauté. Onion. Add the chicken. Chop the onions and tomatoes separately. cinnamon. grated coconut. Roast the whole red chilies. . star anise. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. medium 1 no.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Cover and cook till the chicken is done. coriander seeds. Curry leaves Fresh coriander Garnish. remove the skin and cut into small pieces. rotis or tandoori naan . Heat oil in a vessel and fry the onions till golden. Cloves 1/2 tsp Turmeric powder 1 no. cloves. Whole red chilies 1" stick Cinnamon 3 no. chopped 2 tsp Garlic. Add the tomatoes. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. green cardamom. Green cardamom 2 no. cumin seeds. then add curry leaves and the ground paste and sauté for some time. large 2 tsp Ginger. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Tomatoes. Lemon 10-12 no. poppy seeds. chopped 1/2 Star anise 1 tsp Red chili powder 3 no.
stirring constantly. 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. 3/4 teaspoon salt and broth. Unmold at once on platter and fill with indian chicken curry. Add all to rice and mix. Combine cornstarch. Add chicken and mushrooms. heat until plump. garlic and onion. add apple. add onion and almonds (until golden). Add raisins. diced 1 (3 ounce) can mushrooms. Rice Ring : Melt butter in skillet. Serve over rice ring. curry powder. Cook until thickened. Press mixture into greased mold. Stir into onion mixture. 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. add milk. Cook until onion is tender. celery.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. . stir and heat through.
tomato paste 10 oz. Put tomatoes. Marinate overnight in the refrigerator. make the sauce in Part B. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. tomato puree 2 lbs.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. cut into 2 inch cubes. basting with margarine twice. . tomatoes. Preheat oven to 350º F. Add the chicken breast. Drain excess marinade and bake for another 2 minutes. While doing this. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Deseed and chop green chilies. 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. Bake the chicken for 8 minutes. 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 ginger and garlic paste. If the sauce tastes sour. Strain through a strainer and bring to a boil. and salt. cloves. green chilies. and serve with the chicken tikka masala . Cook over low heat until reduced to a thick sauce. Add butter and cream. red chili powder. stir. cardamoms. Stir. add honey to taste. Add fenugreek and ginger juliennes.
Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. 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.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings .
Once the tomatoes start getting a little roasted. Cook covered till the chicken is tender and serve hot with rotis. sliced 1 tsp coriander powder 10 cloves garlic. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. add the coriander powder. Now heat oil in a wok and throw in the cloves first. chopped 1 medium onion. Once the onions are pink in color add the tomatoes. . chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken.
. tomato (tamatar) paste. Simmer for 2 minutes. cream (malai). Add mava. Grind onion (pyaj). Add onion (pyaj). Heat clarified butter (ghee) in a pan. ginger (adrak). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. red chili powder (lal mirchi). Take off the fire and serve hot. Add salt. garam masala. turmeric (haldi). Continue cooking it on medium flame till ghee/oil begins to separate.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. green chilly (hari mirch). Grate mava.
green chilly.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. red chili powder. ginger. Put the pan on the flame and then add milk to the mixture. Simmer for 5 minutes and then finally put off the gas. salt. Chop onion very finely. cream . Put off the flame. . Add cottage cheese. Heat butter in a pan. Then add tomato paste. curd.. Grind tomato. Take off the fire and serve hot. turmeric. Saute onions till pink in color. dried pudina leaves and mix well. Continue cooking it on medium flame till ghee/oil begins to separate. garam masala. Keep it aside for an hour.
crushed red chillies on the bread croutons and mix well. . Mix in salt.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. roasted sesame seeds. Take off the heat. Mix in ginger-garlic paste and sautÃ©. Boil green peas. roasted khoya and stir. red chilli powder and roast till the oil leaves the masala. Mix in boiled peas and stir. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Keep aside. Mix in tomato puree. mix in onion paste and stir fry till pink. Heat up oil in a pan. turmeric powder. Mix in coriander powder and stir to mix well. Sprinkle with cut coriander. Sprinkle cut green chillies. Mix in broken cashewnuts and raisins.
When the tadka is ready add the masala paste.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. Serve sangri ki sabzi hot with dal ke parathe. . hing. Strain the sangar through a strainer. ( soak it for a 1/2 hour).SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Cook it for 10-15 minutes. Add to the kadahi. Now give tadka by adding mustard (grounded). jeera and sabut red chilly. Keep the strained water aside. If required add the strained water. Heat mustard oil in a kadahi. sangar and soaked amchur. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Put it in a pressure cooker and wait for 1 whistle. Add curd. Turn off the gas.
Add the green chillies. and garnish the chilli paneer with finely cut spring onions and coriander. Mix together the cottage cheese. vinegar. corn flour. Mix well. salt. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. . garlic.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. 1 tsp salt. egg. ginger and water to just coat the paneer pieces with the mixture. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. ajinomoto and the fried paneer cubes. soya sauce.
red chili powder and orange color. Heat clarified butter in a pan. tomato. Add paneer and capsicum pieces. ginger paste. Then add onion. salt. capsicum in long pieces. cloves. When the capsicum are done put off the flame. Cook on low flame. Mince cloves and cinnamom.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.. Take off the fire and serve hot. tomato. Grind onion. ginger. Add bay leaf. Continue cooking it on medium flame till ghee/oil begins to separate. Serve with nan or paranthas. cinnamon. .
5-cm/1-inch cubes. Add the turmeric and the paste mixture and fry until the ghee starts to separate. tomato and salt. Add the paneer and mutter (peas) along with the yogurt. . Fry the paneer to a light brown and remove to drain on a plate.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Pour in the water and simmer gently for 20 minutes. the garlic and coriander seeds. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Stir for 56 minutes over low heat. Heat the ghee in a frying pan and cut the paneer into 2. Serve the matar paneer sprinkled with garam masala and coriander. chili.
Hold the pan over bowl. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. heat pure ghee in a small pan. Just before serving. Now mash it in a mixer. Now add onions and fry till golden brown. Heat oil in a kadai. Add Paneer pieces to the gravy and cook until done. add chili powder and immediately pour on the indian palak paneer. Take out in a bowl. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add all spices except red chili powder. Boil the spinach in water and cool it. . 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.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add ginger-garlic paste and stir-fry for a minute. Caution: Don't allow chili powder to burn .
Add turmeric powder. Heat oil in a deep bottomed pan.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Garnish with chopped coriander and serve hot. add the cumin seeds. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. garam masala powder. . salt and little water so that all the masalas are well combined. Add the chillies and tomatoes and fry till they are soft and pulpy. fry till brown. chopped onions and the ginger garlic paste.
Serve the aloo palak hot as a side dish. . lowering the heat and cook for another 5 minutes. Add the spinach. Cover. salt and chilies. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture.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. potatoes.
Drain and set aside. .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). Deep fry the potatoes until golden brown. Grind the paste ingredients to a fairly smooth paste and stir into the onions. prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. curd and salt. Dry the potatoes on a cloth and heat the ghee or oil. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Stir in the tomato puree.
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.
Drain well and set aside. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. . Add the cauliflower florets and fry.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until they begin to splutter. Add the green chilli and fry for a further 1 minute. the ground spices and salt and cook for 7-10 minutes. for 5 minutes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. stirring. until the vegetable are tender. Add the potatoes.
Serve the aloo sabzi hot with roti or paratha. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. add salt and turmeric powder and cubed aloo (potatoes). . peel and cube the potatoes. curry leaves.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. fry till the seeds start spluttering. Heat oil in a pan. slit green chillies. For a different taste in aloo sabzi . Green chillies 4-5 nos. you can substitute mustard seeds with cumin seeds. add the mustard seeds.
Heat the ghee. add ginger and sauté till slightly fried.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). until they look slightly fried. stirring vigorously until all of it is well blended. Keep these unevenly broken potatoes aside until further use. Add garam masala. Stir a few times until well mixed. When the cumin splutters. salt. Serve aloo dahi wale hot. add cumin and asafoetida. turn around over high heat. by holding each in the palm of your hand and closing the fist. turmeric and chilli powder. . Lower the flame. garnished with coriander leaves. and then simmer uncovered for about 15 minutes. add yogurt 1 tbsp at a time. Add about 2 cups water. coriander. bring the mixture to a boil. add potatoes and green chillies.
Sauté for 5 minutes. 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. Heat oil and sauté onions till golden. . Drain. coriander leaves and shredded ginger. 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. cumin. Add chole. finely crushed 2 green chilies. salt and half of the coriander leaves. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. reserving 1 cup of cooking liquid. then add garlic and chopped ginger and green chilies.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Finely chop the remaining ginger. Add tomatoes. uncovered until the liquid has been absorbed. sliced 3 medium sized tomatoes. coriander. the reserved cooking liquid. Simmer. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 .
carrots. poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. When the vegetables are cooked. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. French beans and potato in a medium-sized saucepan. Bring to the boil. Cover. . chillies. Stir gently to mix well. Now add the tomatoes. Add 250ml/8fl oz/1 cup water. peas. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). cut into 2. Meanwhile put the coconut. Set aside.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). add the spice paste and another 150ml/5fl oz water. 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. Bring to the boil and simmer gently for 2-3 minutes. Stir and simmer gently for 5 minutes. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. the yogurt and the garam masala.5cm/1in pieces 1 medium-sized potato (100g/4oz).
and saute for 2 minutes. Add hara channa and cook until done. cloves. add cumin. . green chilli.4 kg Hara Chana 50ml oil 4gm ginger and green chilly.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add lemon juice. chopped coriander and garam masala powder. bay leaf. chopped ginger. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. Garnish the hara chana masala with chopped corriander and serve hot.
MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.
The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
Cut the top of tomato (tamatar ) like a cap. Serve the stuffed paneer tomato hot. Add paneer . 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.mix well and cock for a minute. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Red chili powder to taste. Top with grated cheese and chopped coriander.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. put little butter and pressure cook for one whistle. . Gently scoop out the centers . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Fill tomatoes with the mixture. Keep aside the scooped portion and chop the cut tops . Place tomatoes in a cooker container .
drain water and keep aside to cool. Serve hot. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. mashed potatoes and peas and fry for few moments. Mash the boiled potatoes. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. 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). Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. . Garnish the bharawan capsicum with grated paneer. Now add all spices.
ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. . In a bowl take a cup of gram flour. chili powder. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. Dip each ball in the batter and deep fry them till golden. and green chilies to the mashed aloo (potatoes) and mix well. coriander. brown Serve aloo bonda hot with chutney. add turmeric powder. Make small balls of aloo (potato) mixture. garam masala. little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
. Serve fresh. red chilli powder. . Fill with a few chopped boiled potato cubes. salt.SEV PURI RECIPE INGREDIENTS: 10 . Garnish with finely chopped coriander. Sprinkle cumin powder. Then generously sprinkle sev all over the puris.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. Add about 1/4 tsp of tamarind and green chutneys in each. Sprinkle finely chopped onions.
onions. Add the sev and kaara pusa directly and mix well. Serve immediately. .. Finally garnish with coriander leaves and lemon juice. tomatoes. Mix all the ingredients under seasoning and add to this. Drain the water from the grated potatoes and mix that as well.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. Lightly crush and add the nimkis and golgappas.
Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.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.8 hours. Divide the dough into balls. add ginger garlic paste. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. add chopped onions. peel and mash the potatoes well. . garam masala powder. chat masala powder. Take the mashed potatoes into a bowl. Now. turmeric powder and salt. Now add tomatoes and salt. dhania powder. Add ginger garlic paste. To prepare the ragada: Wash and soak channa for about 6 . turmeric powder. Boil channa with baking soda in pressure cooker till soft. fry till the onions are light golden brown. red chilli powder and fry for 30 seconds. jeera powder. Mix and knead well into a dough. add the bread crumbs and knead well. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Press each ball with hand so that it would make into a round patty. Heat oil in a kadai.
Now. . curd and mix well. add the boiled peas. Take the serving plate. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Cover and cook on medium heat for 3-4 minutes. Pour the ragada on the cutlets. Sprinkle a pinch of chat masala powder and serve hot. enough water. Sprinkle chopped onions and coriander leaves. put two cutlets in the plate.
Slit each eggplant lengthwise into four. until done. Now in the grinded mixture mix cayenne powder. Saute for a minute. reserving some. remove and allow to cool. Stuff the eggplants with this mixture.. keeping the stem end intact. Roll the potatoes in the remaining mixture. Cook over low heat without burning. add little water if necessary. . Heat the remaining oil in a pan and add the vegetables.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Serve hot with roti. Add little water if needed. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. coriander seeds and peppercorns. sugar. Now add sliced onions and fry until brown. Grind the mixture to a paste using blender. cashews and turmeric powder. tamarind paste. salt. Keep an eye. Add coconut and stir fry until browned.
Stir fry on low heat up for five minutes. stir well. Cut onions finely. garam masala powder and salt and stir fry till oil leaves the masala. wash and cut mushrooms in quarters. Serve hot with naan and roti . bring it to a boil and then mix in green peas and mushrooms. garlic paste and stir fry for half a minute. Mix in tomato puree. mix in green cardamom. Mix in ginger paste.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Add a cup of water. coriander powder. Adjust seasoning. cinnamon stick and cut onions and stir fry until light golden brown. turmeric powder. Mix in cashew nut paste dissolved in one cup of water. red chilli powder. Heat up oil in a kadhai.
Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. and garam masala as a filling in paratha. salt. Turn it and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side. ginger. as you would do for any paratha/roti. Note: It makes 18 parathas. ajwain. Now roll it slightly.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. Make two medium size chapati. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Mix grated cauliflower. chili powder. . Cook on a pre-heated Tawa (flat griddle plate). coriander leaves. add the filling to the one chapati and cover it with the second one. green chilies. Spread it on the paratha and shallow fry over low heat. Cook on a low heat till golden brown.
. Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief. maida. Serve rumali roti hot with indian curry.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). 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. salt and baking powder and sieve them together.
Serve hot. About half an before the naan are required. knead again. .NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. then cover with damp cloth and allow the dough to stand for 15 minutes. Pour this into the center of the flour and knead adding water if necessary to form soft dough. turn on the oven to maximum heat. Shape each ball of dough with the palms to make an oval shape. salt and baking powder into a bowl and make a well in the middle. eggs 2tbsp of oil in a bowl. Add the remaining oil. Knead the dough again and cover and leave for 2-3 hours. Mix the sugar. milk. Bake the indian bread naan until puffed up and golden brown. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Divide the dough into 8 balls and allow rest for 3-4 minutes.
Roll into a slightly thick chapati than usual. Rub oil into the flour. Knead well again the dough and make balls. chili powder. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Make powder of fenugreek leaves and mix it to the flour. salt. Note: It can also be cooked in an oven or tandoor. . Pre-heat the girdle (tawa) and cook the missi roti with or without oil. turmeric powder and mix well.
maida. Cook on a pre-heated Tawa (flat griddle plate). then drop asafetida. Now roll it slightly. Remove the pan from the heat and allow to cool. Toss in ginger and green chilies. Cook on a low heat till golden brown. Seal the edges so that mixture doesn't come out. . Divide the mixture into 10 equal portions. For stuffing heat oil in a kadhai over moderate heat. add the filling to the one chapati and cover it with the second one. Add remaining ingredients and stir-fry for about 2 minutes.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). Turn it and pour half tablespoon oil or butter. A few seconds later add the peas. Fry until ginger starts turning brown. Make two medium size chapati. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Take a Ping-Pong ball size lump of dough. 1tbsp oil & salt. Turn the lachha paratha and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Using a knife make a 2" cut lengthways and fold it inwards . Cook on a pre-heated Tawa (flat griddle plate). Now spread the ghee properly over entire surface. Spread Oil on every fold. Turn it and again pour oil or butter on the other side. Heat the ghee so that it turns to liquid. 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. (Refer the picture). as you would do for any paratha/roti. Now roll it into a circle of appox. Cook the lachha parata on a low heat till golden brown.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). .
add the filling to the one chapati and cover it with the second one. . Make two medium size chapati. When top side is done change the side and keep a check (till properly baked) Spread butter over it. as you would do for any parantha/roti. Add all the stuffing items to mashed potatoes and mix it properly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Now roll it slightly. Serve aloo paratha hot with yogurt (curd).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). Mash the potatoes. Put it in a pre-heated oven at 450-degree.
Divide it into ten portions and flatten them out using rolling pin. vegetables or curries .BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Butter the besan roti generously and serve hot with lentils. Pre-heat the griddle and cook the rotis on each side.
cumin seeds and the cinnamon with malt vinegar. Simmer for 10-12 minutes.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. . Remove and keep aside. cardamoms and green chillies till the onions are transparent. Add the ground paste and saute till oil leaves the sides of the pan. Garnish with coriander. Add vinegar and simmer for another 5-6 minutes. cloves. add the potatoes and 2-3 cups of water. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. peppercorns. red chillies. Fry sliced onions. Serve with steamed rice or bread. Add the pork and pressure cook till almost done. coriander seeds. garlic. Remove the lid.
. Add almond essence and food colouring if required.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes.
Then hang it up in a muslin cloth to drain for 3 hours. 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. Pat into a flat cake and cool completely. Knead again to blend. Cut into squares and decorate with silver foil. Allow to cool slightly. Kneed this well with the milk powder and sugar. The milk solids are turned into cheese now. Remove form the heat and mix in the cardamom powder. Heat the ghee in a heavy pan and add the cheese mixture. .
skinned badam (almonds). Cover with plastic wrap or foil and freeze until set. until it has thickened and reduced to about 13/4th cups. ground green cardamom seeds (chotti elaichi) 1tbsp. heavy pan and bring to boil over high heat. stir well. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. sugar or to taste 1/2 tsp. and serve. (This will take about 40-45 minutes). allow to cool. Now add the sugar. stirring constantly. Slip each kulfi on to a dessert plate. thinly sliced 1tbsp. about 6 hours. stiring constantly. Stir the sides of the pan constantly to avoid scalding. nuts and cardamom seeds. . distributing evenly. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. skinned pista (pistachios). Now lower the heat and cook the milk. Pour the mixture into Kulfi molds or small ramekins. To serve. cut across into 3-4 slices.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp.
.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. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. the balls will rise to the surface. Heat the oil on high and then lower the heat to medium. but do not try to move them. If the temperature of the oil is too high then the gulab jamuns will tend to break. Now they must be gently and constantly agitated to ensure even browning on all sides. This will ensure complete cooking from inside and even browning. Make balls by gently rolling each portion between your palms into a smooth ball. Divide the dough into 18-20 portions. Slip in the balls into the hot oil from the side of the pan. Place the balls on a plate. Add just enough whole milk to make a medium-hard dough. They will sink to the bottom of the pan. Cover with a damp yet dry kitchen towel. Bisquick. one by one. butter. gently shake the pan to keep the balls from browning on just one side. After about 5 mins. Instead. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
Take some mixture and press into mould.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Make sure to stir continuously. When mixture thick and gooey. gently turning occasionally. Mix pistachios and cardamom seeds and press a bit on top of each. first sprinkle some at bottom. Heat first on high for few minutes. add cardamom. Allow to cool.Add powdered sugar and mix well. If using moulds. or shape pedas with palms into patty rounds. When set well. . The pedas are ready to be served. unmould. The on slow till done. and take off fire.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. invert and carefully. Put mixture in a large heavy or nonstick pan. while on heat. Mix well. Use cookie moulds.
ghee and 1/2 cup water.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Stir. . The lapsi is ready when the ghee starts oozing out from the sides of the pan. Add more water if the wheat is not tender enough. 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. Saute on a high flame till it turns pinkish brown. Heat ghee in a heavy bottomed pan. Once all the water has evaporated. add the broken wheat. partly cover and cook on a medium flame till most of the water has evaporated. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the sugar. Add hot water.
Remove from oven. Bake at 350 degrees for 35 minutes or until it sets. chill for 2-3 hours and then serve.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. Place them in a dessert bowl. . except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios. cool at room temperature and cut into 2" squares. It should not get brown. Mix the other ingredients.
Eve the refined flour along with the baking powder into the basin. Add the cinnamon and the nutmeg. Sprinkle the powdered sugar on top. Deep fry in a kadai till golden brown in colour. . Roll the balls into 3" diameter rounds having a thickness of 0. I know that many of u might be amateurs at cooking. Divide the dough into even sized balls.5 cms. Knead until smooth and soft and the dough is free from stickiness.the final product is going to be the same. Allow the dough to stand for 20 minutes.mix thoroughly all the ingredients in the basin adding the milk. Make a dough using a little water.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.drain. but don’t worry if you cant make balls make whatever shape u can manage-. Make a hole in the centre of each rounds so that it resembles like doughnuts.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.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.
The batter should stand for atleast 1 hour before it is used. then bake in a moderate oven for 30 minutes. . then add the rest of the milk. raising the heat just enough to brown it at the end. make a well in the center and break the eggs into it. still beating. add a little of the milk and mix it in well. Get a little fat really hot before pouring in the batter. Add about a tblspful of cold water at the last minute for a really light pudding. When half the milk is in. beat well for 10 minutes.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin.
add the sugar. Add the vanilla essence and pour into a wetted mould. Turn out when set. Then take the saucepan off the fire. . leave to cool.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. fold in the stiffly beaten whites. Dissolve the gelatine in a little warm milk. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. Now mix flour and milk alternately in the mixture. essence and sugar. In one portion add cocoa powder. Bake this tin in a preheated oven at 180 . Mix well till the batter is smooth.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. 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. Divide this batter into 2 parts.
When the cake is baked remove it from the oven and white it is worm pour the glaze on it. eggs and vanilla extract together. . Apple cake is ready. Pour this mixture in a baking pan and bake for 1. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Add in the apples and the nuts.15 minutes at 350 degrees F. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
Decorate the cake with icing and candy. Let it cool completely. . Slice the round one in half. Place each half of the round on two corner of the square to make a perfect heart shape.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. Also bake a two-layer cake in a square pan.
Line icing along seams to secure. Tops boxes with 6 graham cracker halves. Cut down graham crackers crosswise to make half. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. To secure candies use icing.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. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along remaining seams. . Let it freeze for about half-hour. Decorate boxes according to liking with candies and icing. Put the boxes in freezer. freeze and serve.
thick and sweetened cream. Mix well. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Put off the flame and add the beaten eggs and the breadcrumbs. Then put it in the fridge for 1 hour before serving with fresh. Beat the eggs and add the essence. Grease pudding mould and pour the mixture into the mould. . Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .40 minutes or until the pudding is spongy.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.
Put mixture into a greased basin.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. add a little more milk. egg and milk. 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. cover with a double piece of greased paper and steam for 2 1/2 hours. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Dish up the pudding and serve with the sauce. Boil these in water until soft. sieving the flour and baking powder. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. . Add the marmalade. Remove from fire and add 2 tspfuls of lemon juice. If the mixture is too stiff.
When the mustard seeds start popping add chana and urad daal. Curd rice is ready to be served. Add in the rice. . add in the ginger. urad daal 1 tsp. Add mustard seeds to the oil.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. mix all the ingredients with yogurt (curd) and milk. Sauté them for a minute. Take the pan off the gas. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. After a minute. coriander and green chilies. Just before serving. chana daal 1 tsp. Mix the salt and desiccated coconut. mustard seeds 1 1/2 tsp.
Cook a little. turmeric powder. Add hot water and mix well. Garnish kashmiri pulao with fried onions. . Add half-saffron dissolved in little warm milk. Heat oil and fry onions till golden brown and remove. add rice and sauté. Fry whole spices.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Finish with remaining saffron and cook till grains are separated and done. walnuts & cashew nuts.
Add turmeric powder and peanuts. allow to splutter. fry till brown.Lemon rice is ready to be served. Now add green chilies. salt and fry for 2 minutes.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. curry leaves. . Now add this to the boiled rice and mix well. Take it off from the flame and add lemon juice and mix well.
Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice. Seve hot. 1 cup basmati rice. INGREDIENTS: 2 large tomatoes made into a thick puree. 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. .TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. Finally add the water and cook covered till done.
sprinkle little saffron curd. Bring the rice to a boil and cook until the rice is done. Drain the water. add the remaining garam masala and sauté over medium heat until it begins to crackle. . Dice the peeled potatoes and carrots and wash them. saute for half a minute add the chopped vegetables and stir for a minute. Chop the coriander and mint leaves. then simmer until the vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. mint and coriander. Drain and keep aside. garlic and stir for a minute. Heat ghee. ginger. Peel ginger and garlic and chop finely. Add turmeric and chili powder. some more water and add half the whole garam masala and salt in a pan. Put the rice. In the handi with the cooked vegetables. Soak the almonds in water for half an hour and keep aside. Then add green chilies. add 2/3 cup water.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 the portion of plain curd. stir. Beat the curd in a bowl and divide into two equal portions. Slice the onions and green chilies. Add onions until golden brown. and bring to a boil. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Then spread half the rice and again sprinkle the remaining saffron-curd. . Put the handi on dum in a pre-heated oven for 15-20 minutes. Place a moist cloth on top. mint and coriander and top it with the remaining rice. Serve the hyderabadi biryani hot with mint chutney and other vegtables. cover the lid tightly so that it gets sealed.
Add the cooked dhal. curry leaves and a part of the corriander leaves. 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. cinnamon and cardamom. Add salt. Don't discard the cooked dhal water. Fry the onions. Cook it for 8 to 10 minutes till the rice is done.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. mint. Add the washed. Add cooked dhal water. cloves. Set aside. . ginger and garlic paste. Fry for 2 minutes. Fry for few minutes. Keep the remaining corriander leaves for garnishing. Garnish with chopped corriander leaves and serve hot. mix well and add 3 cups of water. When onions are golden add slit green chillies. drained rice and chopped tomatoes.
Add salt and red chilli powder and stir. Add this fine yogurt and stir well. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. green chilli. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts.Cook it in pressure cooker or in a pan or microwave. cloves. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. potato.Heat it for about 10 seconds. Cook for about 3 minutes. Take 1 tblsp oil in a pan and add mustard seeds. Fry the green peas also. Serve the vegetable (veg ) biryani hot with raita and pickle. Take this vegetable biryani out in a rice serving dish. cinnamon and caraway seeds powder. Take the yogurt and make it fine by putting in a blender for just 2 rotations. carrot. Add fine chopped tomatoes and fry till they are properly cooked. black pepper powder and stir for about half minute. Garnish with dry fruits and green coriander leaves. Then add onions and saute them for a minute ot till they get pink in color. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. .VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add all the fried vegetables.
Add the shrimps and 1/2 tsp salt. garlic. 1/2 tsp salt and 2 cup of water.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. Put it in the oven for about 10 . garam masala. Add the rice and stir fry for about 10 minutes. Add the peas. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. 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. cashew nuts & coconut. Cover the bowl with the aluminium foil. In a serving bowl mix the shrimps and rice together. Add the paste to the onions and stir for about 5 minutes. . Make a fine paste of green chilies. ginger.15 minutes. Preheat the oven to 300°F. 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.
Cut the onion. capsicum. and tomatoes into small cubes. . cover and leave to marinate for 2-3 hours. Mix well. Put in a round dish with the lemon juice. Heat up oil in a big size frying pot or karahi. Skew chicken and vegetables closely on bamboo skewers. Or you can grill the chicken over hot charcoal. 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. 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. Decorate with lemon pieces and mint leaves. salt .black pepper soya sauce and hot sauce.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. Take off from oil and put it on absorbent paper.
Mix in cut onions. Stir frequently. ground coriander. Mix in the chilli powder. . turmeric and salt to the chicken and mix well to cover the chicken pieces. Mix in the bay leaves stir fry for another minute stirring frequently. Heat up oil in another pan. Add lemon juice and fry for another minute. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cover pot with a tight fitting lid. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Stir well to mix all the ingredients.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. Sprinkle with chopped coriander leaves. Mix in meat and onions to it. Spread half of the cut onions on the bottom. stirring frequently fry for 8-10 minutes to a golden color. ginger and garlic. 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. Add the chicken pieces and layer the rest of the cut onions on top. Serve hot. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak).
add the onion and fry till transparent. Pour in the curry and simmer till it combines well. (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. Add the masala powders and stir. . wash and slit the green chillies and the curd chillies. de-vein and wash the prawns. Cut the drumstick into 3" pieces. add the methi seeds and the whole red chillies and stir well. Heat the remaining oil and coconut oil. Keep aside. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Add the coconut residue and 4 cups of water. curry leaves and the kodumpuli. Boil till it reduces by half and thickens.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Peel the mangoes and cut into wedges. Put in the green and curd chillies. add salt to taste. Add the marinated prawns. Pat them dry and marinate in turmeric powder and little salt. Strain the curry through a mesh pressing well to extract all the flavors. drumsticks and mangoes. Lightly pound the methi seeds and keep. Heat 4 tablespoons of oil in a vessel. Cook till the prawns are 3/4th done. Remove from heat and add the coconut milk and reheat to simmering point. Peel and chop the onion. Keep the coconut residue also.
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. Cut slices of about 1/2. Do not crowd the pan. Wash and chop the curry leaves finely. Peel ginger.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. . Rest it for an hour in the refrigerator. Serve hot with lemon wedges. Squeeze both lemons and remove the juice.3/4 " thickness. Mix all the ingredients for the marinade and apply uniformly on the fish.
Note: It can also be cooked in an oven or tandoor. salt. turmeric powder and mix well. Roll into a slightly thick chapati than usual. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls. . Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. chili powder. Rub oil into the flour.
or mud ovens. The oil extracts and retains all the sharp flavours of the rai. the main ingredient (meat or vegetable) is added and cooked. roasting of meat is done in tandoors. its fat. Bukhara: Dum Pukht cuisine in India is over 200 years old. or as the last. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. Bhunao (Saute/stir-fry): Small quantities of water. degs. or bowl. etc and coats the entire dish being prepared. for example. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. yogurt. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. and marinade dribs onto the charcoal. Bhunna: In India.Also known as tadka or chonk. and stock are introduced to the pan if and when the ingredients start to stick. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. repeatedly. burn or cook unevenly. garlic and green chillies are fried in oil. but to make sure that this doesn’t stick. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. Usually onions. sending up sizzling steam that permeates the whole joint. After the oil separates from the mixture. jeera. cooked meats are placed around this. kadipatta. before adding the vegetables for example. a small amount of water is added. in massive doublewalled ovens called bukharis. This smoky flavour is greatly prized. vinegar and spices for a day or two before eating. pouring the tempered oil over dal.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. As the meat cooks. tomatoes. ginger. huge quantities of food was cooked in large vessels. hing. Do-Piaza: . This smoking adds a delicate flavour to the prepared meats. In Rajasthan.
where everyone eats out of it. was the legendary cook at Akbar’s court. Tawa: A thicker version of the household griddle. Dum means. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. . Kadhai cooking is quick and no water is used in this style of cooking. the outer rim is used to keep the food warm. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Kadhai (Round bottomed pan): Usually the kadhai. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. in which the food is cooked. all children in India are told. Dum (Steaming): In the olden days. Talna (Frying): In Indian cooking frying. For example mutton cooked in that particular style is called Ghosht do piaza. which is constantly stirred until cooked. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam. is done in a wok or kadhai. the lid helps retain the aroma and flavour. is placed directly on the table. and like kadhai cooking is eaten immediately. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. it is said he could conjour up culinary delights using only two onions.Mullah Do-Piaza. Both bhunao and dum are aspects of Handi cooking. retaining all its flavour and aroma. “to steam” or “mature” a dish. it is used to cook food very fast. when it is called for. The round bottom uses less oil and cooks the food evenly. One of the navratnas .
04. Add thin coconut milk and stir to a simmering point. 1 tsp ginger. 2 cups thin coconut milk 10.MRS. Remove from heat and serve hot. half slit 07. 1 tsp garlic. garlic. Stir in tomato and thick coconut milk. cut into four 12. crushed 06. peppercorns and curry leaves. sliced 04. taking care to see that the curry does not curdle. 1 cup thick coconut milk Method 01. 1 tsp peppercorns. To serve 6 . Saute onion. Clean fish well in salted water. 05.M. ginger. 1 cup onion. Cook the fish over low heat with the lid on until the gravy thickens. Add fish pieces and salt.K. cut into pieces 02. Salt to taste 11. crushed 08. 1/2 kg fish fillets. 03. Heat oil in a pan. MATHEW FISH MOLEE INGREDIENTS: 01. Continue to cook over low heat for a few minutes. 1 big tomato. crushed 05. A few curry leaves 09. 2 cup refined vegetable oil 03. 6 green chillies. 02. chillies.
Wash prawns. washed and soaked in water 8. ½ prawns For the masala 1. Add the prawn mixture and fry well. 1 tsp mustard seeds 3. 2” ginger 6. 4. 10 button onions 5. Coarsely grind ingredients 1 to 6. shell and devein.M. Remove from fire and serve hot. 6. 1/8 tsp pepper powder 4. K. water and salt. Heat the oil in a pan. 1 tsp coriander powder 3. Add the remaining curry leaves. add the sliced onions and fry till brown. In an earthenware vessel. julienned For the seasoning 1. 2 cups onion. a few of the curry leaves. 2. A few curry leaves Method 1. 3 pieces cocum. 1 tsp chilli powder 2. 2 cups water 10. To serve 5 . 5. 8-10 curry leaves 9. sliced 4.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. ½ cup coconut oil or any refined vegetable oil 2. 3. mix the ground ingredients with cocum. 1 tsp ginger. remove from fire. Immerse and cook prawns until soft with 1 tsp ginger. Splutter the mustard seeds. When the curry is almost dry. 10 garlic cloves 7.Mrs. Salt to taste 11.
1 tsp mustard seeds 3. adding the ground paste and ingredients 11 to 18. ½ cup button onions. sliced long 14. Stir in the meat and fry well until dry. 1 dsp vinegar 17. Heat oil. ½ cup coconut. 4. 3. ½ tsp turmeric powder 5. Grind into a paste ingredients 2 to 10. ¾ dsp chilli powder 3. ½ tsp cumin seeds 7. Cook the meat. 2 cardamom pods 11. A few curry leaves 15. 16. finely chopped To serve 10 Method: 1. 2 tsp ginger. Salt to taste 18. 1 tsp aniseed 8. 8 garlic cloves 13. Wash and clean the meat.M. 3 cloves 10.MEAT OOLARTHIYATHU Mrs. Splutter mustard seeds. ¼ cup refined vegetable oil 2. 2. smeared with salt and turmeric and fried. . 1 dsp coriander powder 4. remove from fire. After the meat is tender and coated with a little gravy. Mathew You will need: 1. 2 dsp onion. ¼ tsp pepper corns 6. 1 cup hot water For the seasoning: 1. and fry the onion. 1 kg mutton or chicken 2. Cut into medium-size pieces. sliced thin and small. sliced 12. K. 2” cinnamon 9.
long slices onion 1 dsp. Mustard seeds ¼ cup thin. Turmeric powder ½ cup oil 1 tsp.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Serve hot. . Stir in the meat and saute.Mathew INGREDIENTS: 1 kg.Heat oil and fry mustard. When it splutters.PORK CURRY HOT . vinegar and salt. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.K. Pepper powder ½ tsp. Remove from fire. Chilli powder 1 dsp. Let the meat cook till oil floats on top. Add the soaked masala and fry it on slow fire till the oil separates. Coriander powder ½ tsp. cut into small pieces 3 dsp. add onion and saute till it turns light brown in colour.Mrs. Add boiling water. See that the gravy is thick and creamy. Pork.M.
This is then transferred to the serving dish and decorated with the fried potato cubes.3 cups. a little more is added and the sliced onions are sauted. it is taken off the fire. When the gravy thickens and mixes well with the meat. Mathew Duck meat cut to large pieces. .1” piece Vinegar. K.¼ teaspoon Cinnamon (1” length).to taste Coconut oil.1 piece Cloves. the gravy and coconut milk are added and when it begins to boil well.½ teaspoon Black pepper.M. Three cups of water are poured to this and the meat pieces are cooked.1 dessert spoon salt. If oil in the kadai is not enough. the meat pieces are added.9 Cardamom.Mrs.¼ teaspoon Sahjeera. Once it is cooked the gravy is separated. Coriander powder.4 dessert spoon Onions sliced. To prepare The second set of ingredients are ground to a smooth paste.2 teaspoon Turmeric powder.½ cup Coconut milk extracted from I cup scraped coconut.½ cup Potatoes cut to square cubes and fried.DUCK ROAST –I .1 teaspoon Cumin. Garlic pods-8 Nos Ginger. the meat pieces are marinated with the paste along with vinegar and salt.2 Nos.1 kg. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. When it is sauted well.
1” ginger 12. 4. fry onion and keep aside. 2 cardamom pods 10. 9. 2 dsp ghee 17.M. Drain and keep aside. Remove from fire and serve the roast with the potatoes around it. 1 kg duck 2. 8 garlic cloves 11. Add vinegar and salt. To serve 6 . 3. Fry the cooked pieces of duck in the remaining oil. 7. K. 3 potatoes. 1 tsp aniseed 7.Mrs. sliced.DUCK ROAST –II . 2 tsp chilli powder 4. Drain and keep aside. Add 2 cups hot water and cook the duck. Grind into a paste ingredients 2 to 11. Pour the masala gravy into the same pan and add the fried onion. Apply this paste o the duck pieces. add the fried pieces of duck and cook until all the gravy has been absorbed. 13. 1 cup thick coconut milk Method 1. 9 cloves 9. In the same pan. 2 dsp coriander powder 3. 2 cups hot water 15.Mathew You will need: 1. adding more oil if necessary. When the duck is cooked. Drain the oil from the pan. parboiled and quartered lengthwise 16. ½ cup onion. covering the pan with a tight-fitting lid. Add the coconut milk. ¼ cup refined vegetable oil 18. 8. When this boiled. 5. separate the pieces from the gravy. Salt to taste 14. 2” cinnamon 8. Wash and clean the duck/ cut into large pieces. 10. 1 dsp vinegar 13. ½ tsp turmeric powder 5. 1 tsp peppercorns 6. soaked in salt water and squeezed dry 19. 2. 12. 11. Fry the potatoes in ghee and oil. 6.
Put the ginger and garlic in a blender. vinegar. Set aside. fresh (1-inch cube). but do not discard the oil. and coarsely chopped 10 garlic cloves. a little at a time. Add the chicken. In a small bowl. cardamom seeds.CHICKEN VINDALOO 2 teaspoon cumin seeds. black mustard seeds and fenugreek seeds together in a spice grinder. Cover the saucepan. reduce heat to low and simmer for about an hour. Remove onions with a slotted spoon and put them in a blender. until they are a rich. half-rings 6 tablespoon water 1 ginger. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. cayenne pepper and brown sugar. Serve over rice. add the ginger. whole 1 teaspoon peppercorns. salt. whole 1 teaspoon fenugreek seeds. Turn off the heat. Stir and bring to a slight boil. Stir until the paste browns slightly. peeled. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. garlic paste. Stir a few seconds. peeled and coarsely. light 10 tablespoon vegetable oil 2 large yellow onions. Add the vindaloo paste. or until potatoes are tender. cinnamon. stirring frequently. This mixture is the vindaloo paste. Add the coriander and turmeric. ground 1/2 teaspoon turmeric. combine ground spices. Heat oil in large saucepan over medium heat. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. Add this onion paste to the spices in the bowl. black pepper. and brown lightly. . Heat the remaining oil in the saucepan over medium heat. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. cut into. peeled and cut into. ground 2 lb chicken breast (boneless). Add about 3 T water and blend until you have a smooth paste. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. dark brown. Fry onions. chopped (or less) 1 tablespoon coriander seeds. When hot. tomato sauce and potatoes to the chicken in the saucepan.
garlic. Keep it aside and drain oil. 7. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Keep adding tbsps of yogurt and fry till you get a consistent mixture. whipped cream and salt and cook gently (low heat) for 20 minutes. 2. 6. 3. Pour the paste from the blender and fry for a couple of minutes till the oil separates. 8. .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. 5. bay leaves and cloves and fry till bay leaves turn brown. Heat some oil and put the cardamom. Put the onions and fry for a few minutes. Add Garam Masala and corriander leaves and cook for another 10 minutes. 4. Grind the ginger. Add 1 tbsp of yogurt and fry for 30 seconds. almonds with water. Put the chicken.
Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. * 1 cup cooked chicken. 4. Add the stock. minced 2 tablespoon fresh ginger. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. blending well. Simmer 5 minutes. melt the butter over medium heat. ** 1/4 cup heavy cream 1 fresh ground pepper. 3. In a large soup pot. Stir in the garlic and ginger paste and the dry masala. top with a teaspoon of heavy cream in the center of each bowl. Add the minced chicken breast. When serving. the sugar and salt. 2. Bring soup to the boil. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Recipe By : "The Bombay Palace Cookbook". grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. Grind a bit of black pepper in the center of the cream. then lower heat and simmer 10 minutes. 5. and the 1/2 cup of milk. by Stendahl .
from Feast of India By Rani . Mix together the yogurt and half the oil.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. ground chili. Remove the chicken from the skewers and serve on a platter. skin. Baste with the marinade and the remaining oil. turn over. Blend in the garlic. 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. ginger. Thread chicken pieces onto metal skewers and bake for 15 minutes. peeled and 1 crushed 1 inch piece fresh gingerroot.masala. and paprika. and bake for 15 minutes more. baste the other side. and bones from the chicken. Cut the meat into 1-inch pieces and place on a platter. cumin. Pour it over the chicken and marinate overnight in the refrigerator. garam. Preheat oven to 500 F. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Marinate for 30 minutes.
ginger and garlic till soft. Remove from fire and pour 5 tblsps. Put in the rest of the ingredients along with the dal and a little water. Mix thoroughly with a spoon. ghee and fry onoin. of ghee over top before serving. minced 1 teaspoon ground cumin seeds 1 salt. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Heat 1 tblsp. to taste 1 chili powder. . Cover tightly and cook over a low fire till the dal is tender and quite dry.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched.
• Heat oil in a frying pan or kadhai. Stir properly and fry for about 5 to 7 minutes on medium heat. garam masala. • Add turmeric powder.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. Turn upside down when lower portion becomes soft. • Baigan Bharta is ready. Serve it garnished with chopped coriander leaves. Keep on rotating until it gets roasted properly. . • Remove from the flame and submerge it in a bowl containing cold water. Cook until tomatoes become soft. • Mash the brinjal well. • Now add peas and mashed brinjal. Peel off the darkened skin. Fry the masala for a minute and add tomatoes. Add onion and green chilli and fry on a medium flame till onions turn golden brown.
• Chettinad chicken is ready to serve.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Put the lid and simmer the contents for about half an hour. Occasionally add a little water if required. • Add tomato pieces and salt. • Fry chopped onions. • Add remaining spices and fry for a few minutes. ginger and garlic in the vegetable oil. Fry for another 5 minutes. . • The mixture would turn almost dry. • Add chicken pieces and mix well to coat them with the gravy.
chilli powder and salt and fry again on a high flame for about 3 minutes. • Fry the mixture on medium flame for 3 to 4 mintues. cumin seeds and green chillies. onion. • Pour this mixture into cooked dal and mix thoroughly. Now add chopped garlic. • Put chopped tomatoes. • Pressure-cook the dal until it is done. Stir the mixture periodically.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. Soak it in about 2 1/2 cups of water for half an hour. turmeric powder. • Dal fry is ready. • Serve it garnished with chopped coriander leaves. • Take oil in a frying pan and heat it. ginger. .
finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Saute cumin seeds and add garlic paste. • Now add turmeric powder. • Fry for a few minutes. • Add cream and curd to the daal. • Mash the mixture and again cook for 15-20 minutes. • Reduce the flame to medium. • Heat oil in a kadhai. • Fry till tomatoes turn soft. • Cook for about 25 minutes. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. and green chilies.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Remove from the flame as soon as it begins to boil. • Serve with naan or rice. • Add tomatoes. finely chopped • 3 Green chilies. • Pressure cook urad daal and rajma with water and little salt. • Fry the paste till light brown. • Add onions and saute till golden brown. Add daal and stir. • Garnish with chopped coriander and add butter. . dhania powder. ginger. chili powder. • Add garam masala powder. and salt.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt. Curd Ghee Nariyal Ka Doodh Paneer Khoya.
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.MEASUREMENTS.
Store it in an airtight container for up to 3 months. . grind by hand and press through a fine sieve afterwards. Make sure you always close the lid tightly after use. Then grind finely in an electric grinder. shaking the pan time to time. When the spices give off the fragrance allow to cool slightly. If electric grinder is not available.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire.
. push through a fine sieve. Close the lid tightly after use.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. without roasting them first. Store in an airtight container.
This action might not be possible to undo. Are you sure you want to continue?
Lo hemos llevado donde lee en su other device.