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

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

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

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

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

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

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

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

Cut onions and tomatoes. Mix in cut onions and stir fry till golden brown. Heat up oil in a pan. Stir fry on a low heat up for about 5 minutes or till fish is just done. Mix in green chillies and cut tomatoes. ginger and garlic paste and malt vinegar. Serve hot with steamed rice. Bring it to a boil and then mix in fish pieces and salt.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. Make a fine paste of all the roasted spices along with scraped coconut. . Slit green chillies and cut into half. wash and cut each fish into 5-6 pieces. Stir constantly. coriander seeds and whole red chillies. Mix in the paste and 11/2 cup of water. Stir fry on a medium heat up for 3 minutes. Roast cumin seeds.

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. Cover and cook till the water dries and peas and keema are done. Then add a cup of hot water. Serve hot with nan or chapatis. green chillies. Garnish with coriander leaves. Add cardomoms and garam masala and simmer. turmeric and coriander powder. . Add salt.

Take 1tbsp.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. ajinomoto and remaining Soya sauce. Add 2 cups of chicken broth or water. pepper powder. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Chinese chili chicken goes well with steamed / boiled rice. Heat oil and deep fry the marinated chicken pieces till golden brown. salt . egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. 1tbsp. Cook for 2-3 minutes. Now in a separate wok / kadhai heat 1 tbsp. Serve chinese chili chicken hot garnished with chopped green onion tops. Bring to boil and add sugar. Soya sauce. . salt. corn flour. oil and add garlic paste and green chilies and sauté for few seconds.

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

Add water. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. ajinomoto. Bring it to a boil. Sauté garlic. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. salt. Now in a separate pan heat 2 tbsp oil. Make small balls (like koftas) of the mixture . . Gently add the fried balls to the gravy. corn starch and add few chopped chilies and little salt to 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. sugar and soya sauce. pepper powder. drain and keep aside. green chilies and spring onions. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

then add carrots. of the filling in the center of each pancake. . Cook both sides of the pancake till golden. Add leeks (if available) and stir fry for about 1 minute. add ginger . pepper and soya sauce. Serve the vegetarian spring roll hot. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. salt. To make the filling heat 2-3 tbsp oil in a wok. Add the bean sprouts. To make the spring rolls place 2-3 tbsp.garlic and mushrooms. egg and water and make a smooth batter. stir fry for 10-15 seconds. Fold in the sides and form a tight roll. cabbage and cook tossing the vegetables until they are crisp-tender. Set aside the filling to cool. Deep fry in hot oil until golden. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2.3 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. sealing the edge with a little flour and water paste. Repeat the same till whole batter is utilized.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. cook stirring for 2 minutes.

Take rest of the milk.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Add juice of half a lime or to taste. Cook for 10 minutes. pour into fried masala and put in fish pieces. . Then add first milk. 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. Soak the grated coconut in warm water and then remove and keep aside first milk. curry leaves. ginger. tomato in oil till light brown. When cooked add cornflour dissolved in water and boil. Saute the onion.

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

Put the green coriander. . Fry all the pieces of fish this way. Set the plate at a tilt and leave it tilted for 2-3 hours.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 . Set the oil to heat in a wok. Put the yogurt into another deep dish or shallow bowl. Add 1/4 tsp of salt to the yogurt and mix it in. Serve the fried fish hot with green chutney. 5 cm long and 4 cm wide.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. dip 2 or 3 pieces of fish. 1/4 tsp of salt and tbsp of water into the blender. discard it. karhai or frying pan over a medium flame. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. green chillies. Remove with a slotted spoon. Empty the paste into a deep dish or shallow bowl. garlic. When very hot. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. As water accumulates at one end. until the fish is cooked through. Blend until you have a paste. turning the pieces over once. Fry for about 5 minutes.

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

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

CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomato paste 10 oz. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. While doing this. 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. Drain excess marinade and bake for another 2 minutes. Marinate overnight in the refrigerator. Bake the chicken for 8 minutes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Put tomatoes. . Add the chicken breast. Deseed and chop green chilies. Preheat oven to 350º F. make the sauce in Part B. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. cut into 2 inch cubes. tomatoes. basting with margarine twice. tomato puree 2 lbs.

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

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. Sprinkle lemon juice and chat masala and serve with onion rings .CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd.

cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the onions are pink in color add the tomatoes. Once it starts boling add the marinated chicken. chopped 1 medium onion. Now heat oil in a wok and throw in the cloves first. add the coriander powder. sliced 1 tsp coriander powder 10 cloves garlic. Once the tomatoes start getting a little roasted. After that put in the garlic and then the onion. Cook covered till the chicken is tender and serve hot with rotis. . chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.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.

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

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

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

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

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

cloves. When the capsicum are done put off the flame. red chili powder and orange color. tomato. Heat clarified butter in a pan. Continue cooking it on medium flame till ghee/oil begins to separate. ginger paste. Then add onion. ginger. Mince cloves and cinnamom. salt.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Serve with nan or paranthas. cinnamon. tomato. Cook on low flame. Take off the fire and serve hot. Grind onion. Add bay leaf. . Add paneer and capsicum pieces. capsicum in long pieces..

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

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

salt and little water so that all the masalas are well combined. Heat oil in a deep bottomed pan. add the cumin seeds. garam masala powder. Add turmeric powder. Add the chillies and tomatoes and fry till they are soft and pulpy. fry till brown. . chopped onions and the ginger garlic paste. Garnish with chopped coriander and serve hot. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. tomatoes and chillies finely.

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

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

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.

stirring. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Add the potatoes. . Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Add the green chilli and fry for a further 1 minute.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. for 5 minutes. the ground spices and salt and cook for 7-10 minutes. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. until the vegetable are tender. Drain well and set aside. until they begin to splutter. Add the cauliflower florets and fry.

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

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

1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. then add garlic and chopped ginger and green chilies. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Simmer. coriander leaves and shredded ginger.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. salt and half of the coriander leaves. the reserved cooking liquid. turmeric and chili powder and sauté over low heat until the oil separates. reserving 1 cup of cooking liquid. Add chole. cumin. Sauté for 5 minutes. . coriander. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . finely crushed 2 green chilies. Finely chop the remaining ginger. uncovered until the liquid has been absorbed. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Drain. Heat oil and sauté onions till golden. sliced 3 medium sized tomatoes. Add tomatoes.

carrots. Set aside. add the spice paste and another 150ml/5fl oz water. When the vegetables are cooked. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Bring to the boil and simmer gently for 2-3 minutes. cut into 2. chillies. Stir gently to mix well. the yogurt and the garam masala. Bring to the boil. Add 250ml/8fl oz/1 cup water. Now add the tomatoes.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). poppy seeds and salt in the container of an electric blender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. Cover. Stir and simmer gently for 5 minutes. .5cm/1in pieces 1 medium-sized potato (100g/4oz). peas. Meanwhile put the coconut. French beans and potato in a medium-sized saucepan. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Add 150ml/5fl oz water and grind to a fine paste. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped.

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

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 .

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

Now add all spices. Serve hot. . 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). mashed potatoes and peas and fry for few moments. drain water and keep aside to cool. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Garnish the bharawan capsicum with grated paneer. Mash the boiled potatoes.

little salt and chili powder to it. and green chilies to the mashed aloo (potatoes) and mix well. Dip each ball in the batter and deep fry them till golden. chili powder. 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. garam masala.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. coriander. add turmeric powder. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). brown Serve aloo bonda hot with chutney. . Make small balls of aloo (potato) mixture. In a bowl take a cup of gram flour.

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

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

8 hours. add the bread crumbs and knead well. dhania powder. turmeric powder. chat masala powder. Boil channa with baking soda in pressure cooker till soft.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. Heat oil in a kadai. garam masala powder. Now add tomatoes and salt. To prepare the ragada: Wash and soak channa for about 6 . Add ginger garlic paste. red chilli powder and fry for 30 seconds. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Now. . Press each ball with hand so that it would make into a round patty. Divide the dough into balls. Mix and knead well into a dough. jeera powder. turmeric powder and salt. fry till the onions are light golden brown. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. add chopped onions. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take the mashed potatoes into a bowl. peel and mash the potatoes well. add ginger garlic paste.

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

keeping the stem end intact. cashews and turmeric powder. until done. Stuff the eggplants with this mixture. Now in the grinded mixture mix cayenne powder. add little water if necessary. reserving some. Roll the potatoes in the remaining mixture. remove and allow to cool. Keep an eye. Grind the mixture to a paste using blender. 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. Slit each eggplant lengthwise into four. sugar. tamarind paste. Serve hot with roti.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Now add sliced onions and fry until brown. salt. Heat the remaining oil in a pan and add the vegetables. Add coconut and stir fry until browned. . coriander seeds and peppercorns.. Cook over low heat without burning. Saute for a minute.

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

GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. salt. Cook on a pre-heated Tawa (flat griddle plate). 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). green chilies. chili powder. and garam masala as a filling in paratha. ajwain. Turn it and again pour oil or butter on the other side. coriander leaves. add the filling to the one chapati and cover it with the second one. ginger. Spread it on the paratha and shallow fry over low heat. Now roll it slightly. Make two medium size chapati. Cook on a low heat till golden brown. as you would do for any paratha/roti. . Note: It makes 18 parathas. Turn it and pour half tablespoon oil or butter. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Mix grated cauliflower.

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

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

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. Rub oil into the flour. salt. chili powder. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. Roll into a slightly thick chapati than usual. 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. . Knead well again the dough and make balls. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.

Seal the edges so that mixture doesn't come out. A few seconds later add the peas. add the filling to the one chapati and cover it with the second one. Add remaining ingredients and stir-fry for about 2 minutes. Cook on a low heat till golden brown.maida. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool. then drop asafetida. Turn it and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side. Fry until ginger starts turning brown. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Make two medium size chapati.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). Spread it on the paratha and shallow fry over low heat. . For stuffing heat oil in a kadhai over moderate heat. Cook on a pre-heated Tawa (flat griddle plate). Now roll it slightly. Divide the mixture into 10 equal portions.

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

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

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

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

cloves. garlic. Serve with steamed rice or bread. Add vinegar and simmer for another 5-6 minutes. add the potatoes and 2-3 cups of water. peppercorns. cumin seeds and the cinnamon with malt vinegar. Fry sliced onions. Add the pork and pressure cook till almost done.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. Garnish with coriander. coriander seeds. red chillies. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Remove and keep aside. . Simmer for 10-12 minutes. Add the ground paste and saute till oil leaves the sides of the pan. cardamoms and green chillies till the onions are transparent.

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

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

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

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

Mix well. The pedas are ready to be served. while on heat. When mixture thick and gooey. Heat first on high for few minutes. Put mixture in a large heavy or nonstick pan. gently turning occasionally. Take some mixture and press into mould.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. add cardamom. and take off fire. The on slow till done. first sprinkle some at bottom. Use cookie moulds. If using moulds. invert and carefully.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. or shape pedas with palms into patty rounds. Allow to cool. When set well. Make sure to stir continuously. unmould.Add powdered sugar and mix well. . Mix pistachios and cardamom seeds and press a bit on top of each.

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

It should not get brown. chill for 2-3 hours and then serve. Decorate the rasmalai with pistachios. Mix the other ingredients. Bake at 350 degrees for 35 minutes or until it sets. cool at room temperature and cut into 2" squares. except the pistachios well in a separate dish and pour over the squares. Place them in a dessert bowl. .RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Remove from oven.

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

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

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

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

Pour this mixture in a baking pan and bake for 1. 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 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. Apple cake is ready.15 minutes at 350 degrees F. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Add in the apples and the nuts. . In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.

Decorate the cake with icing and candy. Let it cool completely. Also bake a two-layer cake in a square pan. .VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Place each half of the round on two corner of the square to make a perfect heart shape. Slice the round one in half.

Tops boxes with 6 graham cracker halves. Cut down graham crackers crosswise to make half. Decorate boxes according to liking with candies and icing. To secure candies use icing. Line icing along remaining seams. Put the boxes in freezer. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Let it freeze for about half-hour. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. . Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along seams to secure. freeze and serve.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies.

Then put it in the fridge for 1 hour before serving with fresh. . thick and sweetened cream. Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Grease pudding mould and pour the mixture into the mould. Warm the milk and mix in the sugar.40 minutes or until the pudding is spongy. Put off the flame and add the beaten eggs and the breadcrumbs. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .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. Beat the eggs and add the essence. Mix well.

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

When the mustard seeds start popping add chana and urad daal. mix all the ingredients with yogurt (curd) and milk. . Add in the rice. Curd rice is ready to be served. Just before serving. urad daal 1 tsp.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. Mix the salt and desiccated coconut. Add mustard seeds to the oil. coriander and green chilies. Take the pan off the gas. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Sauté them for a minute. mustard seeds 1 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. chana daal 1 tsp. After a minute. add in the ginger.

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

.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Now add this to the boiled rice and mix well. Take it off from the flame and add lemon juice and mix well. salt and fry for 2 minutes.Lemon rice is ready to be served. fry till brown. Add turmeric powder and peanuts. allow to splutter. Now add green chilies. curry leaves.

Seve hot. Finally add the water and cook covered till done. Put in the rice and mix well.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. 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. Pureed tomatoes are sauted with spices and then added to rice. 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. INGREDIENTS: 2 large tomatoes made into a thick puree. . 1 cup basmati rice. salt and saute. Now add the dry spices.

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

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

Keep the remaining corriander leaves for garnishing. When onions are golden add slit green chillies. Garnish with chopped corriander leaves and serve hot. Cook it for 8 to 10 minutes till the rice is done. Fry the onions. mix well and add 3 cups of water.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Fry for 2 minutes. Add the washed. cloves. Set aside. Add cooked dhal water. mint. ginger and garlic paste. Add the cooked dhal. Add salt. Fry for few minutes. cinnamon and cardamom. Don't discard the cooked dhal water. drained rice and chopped tomatoes. 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. curry leaves and a part of the corriander leaves. .

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

Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Add the peas. Add the rice and stir fry for about 10 minutes. Preheat the oven to 300°F. Add the paste to the onions and stir for about 5 minutes. 1/2 tsp salt and 2 cup of water. . Cover the bowl with the aluminium foil. In a serving bowl mix the shrimps and rice together. Make a fine paste of green chilies. ginger.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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. garam masala.15 minutes. cashew nuts & coconut. Add the shrimps and 1/2 tsp salt. garlic. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Put it in the oven for about 10 . In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.

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

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

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

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. Squeeze both lemons and remove the juice. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Mix all the ingredients for the marinade and apply uniformly on the fish. Do not crowd the pan. garlic and grind to a smooth paste. Wash and chop the curry leaves finely. . Rest it for an hour in the refrigerator. Cut slices of about 1/2.3/4 " thickness. fry few pieces at a time. Serve hot with lemon wedges.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Occasionally add a little water if required. Fry for another 5 minutes. • Chettinad chicken is ready to serve. ginger and garlic in the vegetable oil. • Add tomato pieces and salt. • Put the lid and simmer the contents for about half an hour. . • Add remaining spices and fry for a few minutes. • Add chicken pieces and mix well to coat them with the gravy. • The mixture would turn almost dry. • Fry chopped onions.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.

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

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

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 -- .

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

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

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

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

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

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