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1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
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. cumin seeds and the cinnamon with malt vinegar. . Remove the lid. add the potatoes and 2-3 cups of water. coriander seeds. red chillies. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. garlic. Fry sliced onions. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Serve with steamed rice or bread. Garnish with coriander. peppercorns. cardamoms and green chillies till the onions are transparent. Simmer for 10-12 minutes. Remove and keep aside. Add the pork and pressure cook till almost done. cloves.
wash and cut each fish into 5-6 pieces. Mix in the paste and 11/2 cup of water. coriander seeds and whole red chillies. Stir constantly. Heat up oil in a pan. Cut onions and tomatoes.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. Mix in green chillies and cut tomatoes. Bring it to a boil and then mix in fish pieces and salt. Mix in cut onions and stir fry till golden brown. Roast cumin seeds. . Slit green chillies and cut into half. Stir fry on a medium heat up for 3 minutes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Serve hot with steamed rice. Make a fine paste of all the roasted spices along with scraped coconut. ginger and garlic paste and malt vinegar.
Add cardomoms and garam masala and simmer. Cover and cook till the water dries and peas and keema are done. Garnish with coriander leaves. Add salt. Then add a cup of hot water. green chillies. .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. Serve hot with nan or chapatis. turmeric and coriander powder.
1tbsp. Add fried chicken pieces to it and cook for few minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Serve chinese chili chicken hot garnished with chopped green onion tops.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. corn flour. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Chinese chili chicken goes well with steamed / boiled rice. Soya sauce. Bring to boil and add sugar. oil and add garlic paste and green chilies and sauté for few seconds. . salt. Take 1tbsp. salt . Add 2 cups of chicken broth or water. Now in a separate wok / kadhai heat 1 tbsp. ajinomoto and remaining Soya sauce. pepper powder. Cook for 2-3 minutes.
. Dip the gobi florets in the paste and deep fry till golden brown. of ginger and garlic paste. Add fried Gobi kept aside and mix well. Take a tsp. soya sauce and tomato sauce to it. Now. Serve the gobi manchurian hot. corn flour and salt using water. Heat oil in another pan and add the left ginger & garlic paste. Garnish it with coriander leaves. add it to the paste. chopped onions and green chili to it.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. mix aginomoto. Keep aside.
ajinomoto. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Gently add the fried balls to the gravy. . Make small balls (like koftas) of the mixture . Now in a separate pan heat 2 tbsp oil.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. Sauté garlic. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. pepper powder. sugar and soya sauce. Bring it to a boil. Add water. drain and keep aside. salt. green chilies and spring onions. corn starch and add few chopped chilies and little salt to it.
cabbage and cook tossing the vegetables until they are crisp-tender. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. egg and water and make a smooth batter.garlic and mushrooms. To make the filling heat 2-3 tbsp oil in a wok. Serve the vegetarian spring roll hot. Add leeks (if available) and stir fry for about 1 minute. stir fry for 10-15 seconds.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. add ginger . Set aside the filling to cool. Add the bean sprouts. then add carrots. Fold in the sides and form a tight roll. Deep fry in hot oil until golden. of the filling in the center of each pancake. Repeat the same till whole batter is utilized. salt. pepper and soya sauce. To make the spring rolls place 2-3 tbsp. sealing the edge with a little flour and water paste. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. cook stirring for 2 minutes.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. Cook both sides of the pancake till golden. .
Take rest of the milk. .FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. chillies. ginger. Then add first milk. Soak the grated coconut in warm water and then remove and keep aside first milk. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. tomato in oil till light brown. pour into fried masala and put in fish pieces. When cooked add cornflour dissolved in water and boil. Saute the onion. Add juice of half a lime or to taste. curry leaves. Cook for 10 minutes.
mint or coriander chutney. Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. besan flour in yogurt. garam masala. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. cumin seeds powder. fry fish pieces on both sides till golden & crisp. salt. lemon juice. . chili powder. Serve fried fish tikka with chopped onions. ajwain . chopped in circles.
5 cm long and 4 cm wide. Put the green coriander. dip 2 or 3 pieces of fish.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . until the fish is cooked through. Blend until you have a paste. 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. Set the plate at a tilt and leave it tilted for 2-3 hours. When very hot. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. karhai or frying pan over a medium flame. Fry for about 5 minutes. discard it. Set the oil to heat in a wok. Put the yogurt into another deep dish or shallow bowl. garlic. . Remove with a slotted spoon. As water accumulates at one end.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. green chillies. Empty the paste into a deep dish or shallow bowl. turning the pieces over once. Fry all the pieces of fish this way. Add 1/4 tsp of salt to the yogurt and mix it in. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. 1/4 tsp of salt and tbsp of water into the blender. Serve the fried fish hot with green chutney.
Cover and cook till the chicken is done. . star anise. Lemon 10-12 no. cumin seeds. grated coconut. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Heat oil in a vessel and fry the onions till golden. coriander seeds. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. red chili powder and turmeric powder and sauté. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. cloves. Curry leaves Fresh coriander Garnish. remove the skin and cut into small pieces. then add curry leaves and the ground paste and sauté for some time. Whole red chilies 1" stick Cinnamon 3 no. rotis or tandoori naan . Onion. Add the tomatoes. large 2 tsp Ginger. green cardamom.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. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Add the chicken. Cloves 1/2 tsp Turmeric powder 1 no. Chop the onions and tomatoes separately. cinnamon. Green cardamom 2 no. Tomatoes. poppy seeds. Roast the whole red chilies. chopped 2 tsp Garlic. medium 1 no.
add apple. garlic and onion. 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. Press mixture into greased mold. stir and heat through. Serve over rice ring. Cook until thickened. add milk. Add chicken and mushrooms. curry powder. heat until plump. celery. . add onion and almonds (until golden). 3/4 teaspoon salt and broth. 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. Cook until onion is tender. Add raisins. stirring constantly. Combine cornstarch. Stir into onion mixture. Unmold at once on platter and fill with indian chicken curry. Rice Ring : Melt butter in skillet.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Add all to rice and mix. diced 1 (3 ounce) can mushrooms.
Drain excess marinade and bake for another 2 minutes. basting with margarine twice.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. Preheat oven to 350º F. . tomato puree 2 lbs. Put tomatoes. tomatoes. While doing this. Deseed and chop green chilies. Marinate overnight in the refrigerator. tomato paste 10 oz. cut into 2 inch cubes. Bake the chicken for 8 minutes. 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. Add the chicken breast. make the sauce in Part B. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
green chilies. Stir. cardamoms.Add ginger and garlic paste. cloves. add honey to taste. If the sauce tastes sour. stir. Strain through a strainer and bring to a boil. and salt. red chili powder. Add fenugreek and ginger juliennes. Cook over low heat until reduced to a thick sauce. Add butter and cream. and serve with the chicken tikka masala .
Sprinkle lemon juice and chat masala and serve with onion rings . Grill the chicken pieces till they are cooked well on both the sides. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.
.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Now heat oil in a wok and throw in the cloves first. Once the tomatoes start getting a little roasted. sliced 1 tsp coriander powder 10 cloves garlic. chopped 1 medium onion. Once the onions are pink in color add the tomatoes. add the coriander powder. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken. Cook covered till the chicken is tender and serve hot with rotis. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
turmeric (haldi). Simmer for 2 minutes. green chilly (hari mirch). Add onion (pyaj).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. . Add salt. garam masala. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. red chili powder (lal mirchi). ginger (adrak). Grate mava. Take off the fire and serve hot. cream (malai). tomato (tamatar) paste. Grind onion (pyaj). Continue cooking it on medium flame till ghee/oil begins to separate. Add mava. Heat clarified butter (ghee) in a pan.
Put the pan on the flame and then add milk to the mixture. Put off the flame. curd.. Simmer for 5 minutes and then finally put off the gas.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. dried pudina leaves and mix well. green chilly. Continue cooking it on medium flame till ghee/oil begins to separate. ginger. Keep it aside for an hour. turmeric. garam masala. Add cottage cheese. cream . Saute onions till pink in color. salt. Chop onion very finely. Then add tomato paste. . red chili powder. Heat butter in a pan. Grind tomato. Take off the fire and serve hot.
. Sprinkle cut green chillies. Mix in coriander powder and stir to mix well. Mix in boiled peas and stir. Heat up oil in a pan. Keep aside. Mix in salt.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. turmeric powder. crushed red chillies on the bread croutons and mix well. Mix in broken cashewnuts and raisins. Mix in tomato puree. Mix in ginger-garlic paste and sautÃ©. mix in onion paste and stir fry till pink. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Boil green peas. red chilli powder and roast till the oil leaves the masala. roasted sesame seeds. roasted khoya and stir. Take off the heat. Sprinkle with cut coriander.
If required add the strained water. jeera and sabut red chilly. Add to the kadahi. Now give tadka by adding mustard (grounded). You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Cook it for 10-15 minutes. ( soak it for a 1/2 hour). sangar and soaked amchur. Keep the strained water aside. Strain the sangar through a strainer. Turn off the gas. Put it in a pressure cooker and wait for 1 whistle. Heat mustard oil in a kadahi. Serve sangri ki sabzi hot with dal ke parathe. .SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . hing. When the tadka is ready add the masala paste.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. Add curd.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. corn flour. vinegar. . Mix well. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ajinomoto and the fried paneer cubes. ginger and water to just coat the paneer pieces with the mixture. salt. 1 tsp salt.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. Mix together the cottage cheese. Add the green chillies. soya sauce. and garnish the chilli paneer with finely cut spring onions and coriander. egg. garlic.
Mince cloves and cinnamom. Serve with nan or paranthas. capsicum in long pieces. Add paneer and capsicum pieces. Continue cooking it on medium flame till ghee/oil begins to separate. Take off the fire and serve hot.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. ginger. Add bay leaf. Heat clarified butter in a pan. salt. ginger paste. cloves. tomato. . cinnamon. tomato. Cook on low flame.. red chili powder and orange color. Grind onion. Then add onion. When the capsicum are done put off the flame.
Pour in the water and simmer gently for 20 minutes.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Heat the ghee in a frying pan and cut the paneer into 2. chili.5-cm/1-inch cubes. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Stir for 56 minutes over low heat. the garlic and coriander seeds. Add the paneer and mutter (peas) along with the yogurt. Serve the matar paneer sprinkled with garam masala and coriander. . Fry the paneer to a light brown and remove to drain on a plate. tomato and salt. 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.
Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Now mash it in a mixer. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Heat oil in a kadai. Take out in a bowl. Now add onions and fry till golden brown. Add Paneer pieces to the gravy and cook until done. Just before serving. . Caution: Don't allow chili powder to burn . Hold the pan over bowl. Add ginger-garlic paste and stir-fry for a minute. heat pure ghee in a small pan. Add all spices except red chili powder. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Boil the spinach in water and cool it. add chili powder and immediately pour on the indian palak paneer.
tomatoes and chillies finely. fry till brown. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. garam masala powder. add the cumin seeds. chopped onions and the ginger garlic paste. . Add turmeric powder. Heat oil in a deep bottomed pan. salt and little water so that all the masalas are well combined. Garnish with chopped coriander and serve hot. Add the chillies and tomatoes and fry till they are soft and pulpy.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions.
Serve the aloo palak hot as a side dish. Cover. lowering the heat and cook for another 5 minutes. . potatoes. Add the spinach. salt and chilies.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Cover and cook over a moderate heat for about 10 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Stir in the tomato puree.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). . Dry the potatoes on a cloth and heat the ghee or oil. curd and salt. prick all over with a fork and soak in the water with little salt for 2 hours. Deep fry the potatoes until golden brown. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Cook for 10 minutes. Drain and set aside. Grind the paste ingredients to a fairly smooth paste and stir into the onions.
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.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Add the green chilli and fry for a further 1 minute. until they begin to splutter. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. the ground spices and salt and cook for 7-10 minutes. Add the potatoes. until the vegetable are tender. . stirring. for 5 minutes. Add the cauliflower florets and fry. Drain well and set aside.
add salt and turmeric powder and cubed aloo (potatoes). curry leaves.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. For a different taste in aloo sabzi . add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. you can substitute mustard seeds with cumin seeds. add the mustard seeds. Heat oil in a pan. Serve the aloo sabzi hot with roti or paratha. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. peel and cube the potatoes. . fry till the seeds start spluttering. Green chillies 4-5 nos. slit green chillies.
add potatoes and green chillies. Keep these unevenly broken potatoes aside until further use. by holding each in the palm of your hand and closing the fist. Stir a few times until well mixed. turn around over high heat. add ginger and sauté till slightly fried. turmeric and chilli powder. add yogurt 1 tbsp at a time. Heat the ghee. until they look slightly fried. Add about 2 cups water. add cumin and asafoetida. . salt. Lower the flame. When the cumin splutters. bring the mixture to a boil. and then simmer uncovered for about 15 minutes. coriander. garnished with coriander leaves. Add garam masala. stirring vigorously until all of it is well blended. Serve aloo dahi wale hot.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).
salt and half of the coriander leaves. . Add chole. Simmer.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . cumin. the reserved cooking liquid. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. uncovered until the liquid has been absorbed. coriander. Sauté for 5 minutes. turmeric and chili powder and sauté over low heat until the oil separates. then add garlic and chopped ginger and green chilies.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. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. finely crushed 2 green chilies. Heat oil and sauté onions till golden. sliced 3 medium sized tomatoes. coriander leaves and shredded ginger. reserving 1 cup of cooking liquid. Finely chop the remaining ginger. Add tomatoes. Drain.
Turn into a serving dish and garnish the vegetable curry with the fresh coriander. 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). carrots. Cover. Bring to the boil.5cm/1in pieces 1 medium-sized potato (100g/4oz). add the spice paste and another 150ml/5fl oz water. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Set aside. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Add 250ml/8fl oz/1 cup water. cut into 2. Bring to the boil and simmer gently for 2-3 minutes. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. chillies. . roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. 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. Stir gently to mix well. peas. When the vegetables are cooked. poppy seeds and salt in the container of an electric blender. Meanwhile put the coconut. French beans and potato in a medium-sized saucepan. Add 150ml/5fl oz water and grind to a fine paste. Stir and simmer gently for 5 minutes. the yogurt and the garam masala.
add cumin. Garnish the hara chana masala with chopped corriander and serve hot. 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. cloves. chopped ginger. chopped coriander and garam masala powder. Add hara channa and cook until done. green chilli. . and saute for 2 minutes.HARA CHANA MASALA RECIPE INGREDIENTS: 1. bay leaf.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. Add lemon juice.
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 .
Serve the stuffed paneer tomato hot. Cut the top of tomato (tamatar ) like a cap. . Heat oil in a kadhai add chopped onions and green chilies till tender. Top with grated cheese and chopped coriander. put little butter and pressure cook for one whistle. Fill tomatoes with the mixture.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. Red chili powder to taste. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Place tomatoes in a cooker container . Keep aside the scooped portion and chop the cut tops .mix well and cock for a minute. Gently scoop out the centers . 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. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Add paneer .
Now add all spices. drain water and keep aside to cool. Serve hot. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Garnish the bharawan capsicum with grated paneer. Mash the boiled potatoes.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). . Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. mashed potatoes and peas and fry for few moments. chopped coriander leaves and thinly sliced rings of tomato. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
chili powder. and green chilies to the mashed aloo (potatoes) and mix well. brown Serve aloo bonda hot with chutney. little salt and chili powder to it. In a bowl take a cup of gram flour. Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. . Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). add turmeric powder. garam masala.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. coriander.
SEV PURI RECIPE INGREDIENTS: 10 . Sprinkle finely chopped onions. red chilli powder. Sprinkle cumin powder. salt. Add about 1/4 tsp of tamarind and green chutneys in each. Then generously sprinkle sev all over the puris. .Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre.. Garnish with finely chopped coriander. Fill with a few chopped boiled potato cubes. Serve fresh.
tomatoes.. Drain the water from the grated potatoes and mix that as well. Serve immediately. Finally garnish with coriander leaves and lemon juice.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. Mix all the ingredients under seasoning and add to this. . Add the sev and kaara pusa directly and mix well. onions. Lightly crush and add the nimkis and golgappas.
red chilli powder and fry for 30 seconds. dhania powder. add chopped onions. fry till the onions are light golden brown. Mix and knead well into a dough. add ginger garlic paste. add the bread crumbs and knead well. turmeric powder. turmeric powder and salt. Add ginger garlic paste. Heat oil in a kadai. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. chat masala powder. To prepare the ragada: Wash and soak channa for about 6 . Now. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Divide the dough into balls. garam masala powder.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. Press each ball with hand so that it would make into a round patty. Boil channa with baking soda in pressure cooker till soft. peel and mash the potatoes well. jeera powder. Take the mashed potatoes into a bowl. Now add tomatoes and salt. .8 hours. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
put two cutlets in the plate. Sprinkle a pinch of chat masala powder and serve hot. To serve cutlet ragada: Prepare tamarind chutney and mint chutney.Now. enough water. curd and mix well. add the boiled peas. Cover and cook on medium heat for 3-4 minutes. . Pour the ragada on the cutlets. Take the serving plate. Sprinkle chopped onions and coriander leaves.
Now in the grinded mixture mix cayenne powder. until done. Stuff the eggplants with this mixture. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. coriander seeds and peppercorns. remove and allow to cool. salt. add little water if necessary. Roll the potatoes in the remaining mixture. Saute for a minute. Now add sliced onions and fry until brown. Add little water if needed. . Add coconut and stir fry until browned. keeping the stem end intact. Grind the mixture to a paste using blender. Keep an eye. reserving some. sugar. Slit each eggplant lengthwise into four. Heat the remaining oil in a pan and add the vegetables.. tamarind paste. Serve hot with roti. Cook over low heat without burning. cashews and turmeric powder.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant.
red chilli powder. turmeric powder. 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. bring it to a boil and then mix in green peas and mushrooms. cinnamon stick and cut onions and stir fry until light golden brown. garlic paste and stir fry for half a minute. stir well. Add a cup of water. Mix in ginger paste. mix in green cardamom. Mix in cashew nut paste dissolved in one cup of water. Stir fry on low heat up for five minutes. coriander powder. wash and cut mushrooms in quarters. Cut onions finely. Heat up oil in a kadhai. Mix in tomato puree. garam masala powder and salt and stir fry till oil leaves the masala. Adjust seasoning.
Now roll it slightly.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. ginger. Cook on a low heat till golden brown. and garam masala as a filling in paratha. as you would do for any paratha/roti. Turn it and again pour oil or butter on the other side. green chilies. Note: It makes 18 parathas. coriander leaves. 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). salt. chili powder. ajwain. Make two medium size chapati. . Turn it and pour half tablespoon oil or butter. Mix grated cauliflower. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. add the filling to the one chapati and cover it with the second one.
Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. salt and baking powder and sieve them together. . maida.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Fold it like a handkerchief. 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).
Divide the dough into 8 balls and allow rest for 3-4 minutes. eggs 2tbsp of oil in a bowl. Shape each ball of dough with the palms to make an oval shape. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Serve hot. Knead the dough again and cover and leave for 2-3 hours. turn on the oven to maximum heat. then cover with damp cloth and allow the dough to stand for 15 minutes. milk. Mix the sugar.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. Add the remaining oil. About half an before the naan are required. Bake the indian bread naan until puffed up and golden brown. Pour this into the center of the flour and knead adding water if necessary to form soft dough. salt and baking powder into a bowl and make a well in the middle. knead again. .
. 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. turmeric powder and mix well. Knead well again the dough and make balls. Rub oil into the flour. Note: It can also be cooked in an oven or tandoor. chili powder. Make powder of fenugreek leaves and mix it to the flour. 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.
Fry until ginger starts turning brown. Turn it and again pour oil or butter on the other side. Make two medium size chapati. A few seconds later add the peas. For stuffing heat oil in a kadhai over moderate heat. Seal the edges so that mixture doesn't come out.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).maida. Add remaining ingredients and stir-fry for about 2 minutes. Turn it and pour half tablespoon oil or butter. Remove the pan from the heat and allow to cool. Now roll it slightly. . Divide the mixture into 10 equal portions. Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. then drop asafetida. Toss in ginger and green chilies. Cook on a low heat till golden brown. add the filling to the one chapati and cover it with the second one.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Turn the lachha paratha and pour half tablespoon oil or butter. Heat the ghee so that it turns to liquid. Turn it and again pour oil or butter on the other side. 1tbsp oil & salt. . 5 to 6 " diameter using dry flour. Using a knife make a 2" cut lengthways and fold it inwards . Now roll it into a circle of appox. Take a Ping-Pong ball size lump of dough. Cook on a pre-heated Tawa (flat griddle plate).LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Spread Oil on every fold. Make dough 30 minutes before and cover it with moist muslin cloth. (Refer the picture). as you would do for any paratha/roti. Spread it on the paratha and shallow fry over low heat. Cook the lachha parata on a low heat till golden brown. Now spread the ghee properly over entire surface. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
Serve aloo paratha hot with yogurt (curd). Mash the potatoes. Put it in a pre-heated oven at 450-degree. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. . Now roll it slightly. Make two medium size chapati.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. as you would do for any parantha/roti. Add all the stuffing items to mashed potatoes and mix it properly.
Pre-heat the griddle and cook the rotis on each side. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Divide it into ten portions and flatten them out using rolling pin. vegetables or curries .
garlic. cumin seeds and the cinnamon with malt vinegar. Add the pork and pressure cook till almost done. add the potatoes and 2-3 cups of water. . coriander seeds. peppercorns. Simmer for 10-12 minutes.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. cloves. Garnish with coriander. Remove and keep aside. Add the ground paste and saute till oil leaves the sides of the pan. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add vinegar and simmer for another 5-6 minutes. Remove the lid. Fry sliced onions. red chillies. cardamoms and green chillies till the onions are transparent. Serve with steamed rice or bread.
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. Add almond essence and food colouring if required. Mould into desired shapes. . Knead into a soft dough with egg whites on a clean surface.
Remove form the heat and mix in the cardamom powder. Then hang it up in a muslin cloth to drain for 3 hours. Kneed this well with the milk powder and sugar.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Pat into a flat cake and cool completely. . The milk solids are turned into cheese now. Allow to cool slightly. Heat the ghee in a heavy pan and add the cheese mixture. Knead again to blend. Cut into squares and decorate with silver foil. Stir-Fry over very low heat until the ghee separates.
skinned badam (almonds). heavy pan and bring to boil over high heat. Slip each kulfi on to a dessert plate. distributing evenly. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Pour the mixture into Kulfi molds or small ramekins. stirring constantly. stir well. sugar or to taste 1/2 tsp. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. ground green cardamom seeds (chotti elaichi) 1tbsp. and serve. . stiring constantly. skinned pista (pistachios). allow to cool. Now lower the heat and cook the milk. until it has thickened and reduced to about 13/4th cups. Stir the sides of the pan constantly to avoid scalding. about 6 hours. (This will take about 40-45 minutes). thinly sliced 1tbsp. nuts and cardamom seeds. To serve. Cover with plastic wrap or foil and freeze until set. Now add the sugar. cut across into 3-4 slices.
gently shake the pan to keep the balls from browning on just one side. one by one. but do not try to move them. Make balls by gently rolling each portion between your palms into a smooth ball. Heat the oil on high and then lower the heat to medium. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Add just enough whole milk to make a medium-hard dough. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. Bisquick.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. butter. the balls will rise to the surface. Instead. Divide the dough into 18-20 portions. If the temperature of the oil is too high then the gulab jamuns will tend to break. . They will sink to the bottom of the pan. Place the balls on a plate. Cover with a damp yet dry kitchen towel. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Now they must be gently and constantly agitated to ensure even browning on all sides. Slip in the balls into the hot oil from the side of the pan. After about 5 mins.
KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Make sure to stir continuously. invert and carefully. When mixture thick and gooey. add cardamom. When set well. Allow to cool. Mix well. or shape pedas with palms into patty rounds. Heat first on high for few minutes. The pedas are ready to be served. Put mixture in a large heavy or nonstick pan. . and take off fire. Use cookie moulds.Add powdered sugar and mix well. unmould. gently turning occasionally. while on heat. The on slow till done. Mix pistachios and cardamom seeds and press a bit on top of each. Take some mixture and press into mould. If using moulds.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. first sprinkle some at bottom.
Saute on a high flame till it turns pinkish brown. partly cover and cook on a medium flame till most of the water has evaporated. Add hot water. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Serve the lapssi hot garnished with blanched almonds and pistachios. ghee and 1/2 cup water. add the sugar. The lapsi is ready when the ghee starts oozing out from the sides of the pan. . Heat ghee in a heavy bottomed pan. add the broken wheat. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Once all the water has evaporated. Add more water if the wheat is not tender enough. Stir.
chill for 2-3 hours and then serve. except the pistachios well in a separate dish and pour over the squares. Mix the other ingredients.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. . Remove from oven. Place them in a dessert bowl. Decorate the rasmalai with pistachios. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. cool at room temperature and cut into 2" squares.
5 cms. Deep fry in a kadai till golden brown in colour. . Knead until smooth and soft and the dough is free from stickiness.the final product is going to be the same.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.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. Make a dough using a little water. Allow the dough to stand for 20 minutes. Make a hole in the centre of each rounds so that it resembles like doughnuts.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Sprinkle the powdered sugar on top. but don’t worry if you cant make balls make whatever shape u can manage-. Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk. Roll the balls into 3" diameter rounds having a thickness of 0.drain. I know that many of u might be amateurs at cooking. Divide the dough into even sized balls. Add the cinnamon and the nutmeg.
Get a little fat really hot before pouring in the batter. make a well in the center and break the eggs into it. beat well for 10 minutes. then add the rest of the milk. add a little of the milk and mix it in well. 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. raising the heat just enough to brown it at the end. then bake in a moderate oven for 30 minutes. When half the milk is in. The batter should stand for atleast 1 hour before it is used. . Add about a tblspful of cold water at the last minute for a really light pudding.
the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. 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. Then take the saucepan off the fire. leave to cool. . Add the vanilla essence and pour into a wetted mould. Dissolve the gelatine in a little warm milk. fold in the stiffly beaten whites. Turn out when set.
Bake this tin in a preheated oven at 180 .MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cream together the butter. essence and sugar.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. In one portion add cocoa powder. Grease and line a 8 inch baking tin. Divide this batter into 2 parts. Now mix flour and milk alternately in the mixture. Mix well till the batter is smooth. Cool the cake and invert it on a dish. .
When the cake is baked remove it from the oven and white it is worm pour the glaze on it. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.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. eggs and vanilla extract together. Pour this mixture in a baking pan and bake for 1. Apple cake is ready. Add in the apples and the nuts.15 minutes at 350 degrees F. . For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
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. Slice the round one in half. . Let it cool completely. Place each half of the round on two corner of the square to make a perfect heart shape. Decorate the cake with icing and candy. Also bake a two-layer cake in a square pan.
Line icing along seams to secure. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. Let it freeze for about half-hour. freeze and serve. . Put the boxes in freezer. Cut down graham crackers crosswise to make half.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. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Tops boxes with 6 graham cracker halves. To secure candies use icing. Line icing along remaining seams.
Then put it in the fridge for 1 hour before serving with fresh. Allow the pudding to shrink before unmoulding. Beat the eggs and add the essence. Put off the flame and add the beaten eggs and the breadcrumbs.40 minutes or until the pudding is spongy. Grease pudding mould and pour the mixture into the mould. thick and sweetened cream. .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. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Mix well.
Stir well and simmer for about 3 minutes. Remove from fire and add 2 tspfuls of lemon juice. sieving the flour and baking powder. add a little more milk. 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. Put mixture into a greased basin. If the mixture is too stiff. Dish up the pudding and serve with the sauce. Add the marmalade. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. cover with a double piece of greased paper and steam for 2 1/2 hours. . To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Boil these in water until soft. egg and milk.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz.
Curd rice is ready to be served. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. add in the ginger.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. mustard seeds 1 1/2 tsp. . Add in the rice. When the mustard seeds start popping add chana and urad daal. After a minute. Sauté them for a minute. Take the pan off the gas. mix all the ingredients with yogurt (curd) and milk. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Mix the salt and desiccated coconut. chana daal 1 tsp. urad daal 1 tsp. Just before serving. coriander and green chilies. Add mustard seeds to the oil.
walnuts & cashew nuts. add rice and sauté. Fry whole spices. Cook a little.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Finish with remaining saffron and cook till grains are separated and done. Heat oil and fry onions till golden brown and remove. Add hot water and mix well. . Garnish kashmiri pulao with fried onions. turmeric powder. Add half-saffron dissolved in little warm milk.
salt and fry for 2 minutes. Now add green chilies. Now add this to the boiled rice and mix well. Add turmeric powder and peanuts. fry till brown. Take it off from the flame and add lemon juice and mix well. curry leaves.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. allow to splutter. .Lemon rice is ready to be served. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds.
. salt and saute. Now add the dry spices. Finally add the water and cook covered till done. INGREDIENTS: 2 large tomatoes made into a thick puree. Pureed tomatoes are sauted with spices and then added to rice. Seve hot.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Put in the rice and mix well. 1 cup basmati rice.
In the handi with the cooked vegetables. garlic and stir for a minute. Add onions until golden brown. Drain and keep aside. Bring the rice to a boil and cook until the rice is done. . then simmer until the vegetables are cooked. Peel ginger and garlic and chop finely. Dice the peeled potatoes and carrots and wash them. mint and coriander. Soak the almonds in water for half an hour and keep aside. add the remaining garam masala and sauté over medium heat until it begins to crackle. and bring to a boil. Drain the water. add 2/3 cup water. saute for half a minute add the chopped vegetables and stir for a minute. stir. Add turmeric and chili powder. Slice the onions and green chilies. Chop the coriander and mint leaves. Put the rice. Add the portion of plain curd. Then add green chilies. sprinkle little saffron curd.HYDERABADI BIRYANI RECIPE INGREDIENTS: 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste How to make hyderabad biryani: Wash and soak the basmati rice for half an hour. Add the dry fruits and nuts when the vegetables are done. some more water and add half the whole garam masala and salt in a pan. Heat ghee. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. ginger.
. cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Place a moist cloth on top. Serve the hyderabadi biryani hot with mint chutney and other vegtables. mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd.
Cook it for 8 to 10 minutes till the rice is done. Fry the onions. Fry for 2 minutes. Add the cooked dhal. drained rice and chopped tomatoes. Garnish with chopped corriander leaves and serve hot. Set aside. cloves. ginger and garlic paste. Add salt. When onions are golden add slit green chillies. Don't discard the cooked dhal water. . cinnamon and cardamom. Add cooked dhal water. mix well and add 3 cups of water. curry leaves and a part of the corriander leaves. Keep the remaining corriander leaves for garnishing. Fry for few minutes. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Add the washed. mint.
Garnish with dry fruits and green coriander leaves. Add all the fried vegetables. Then add onions and saute them for a minute ot till they get pink in color.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Add salt and red chilli powder and stir. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cinnamon and caraway seeds powder. black pepper powder and stir for about half minute.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Take the yogurt and make it fine by putting in a blender for just 2 rotations.Heat it for about 10 seconds. Fry the green peas also. Take this vegetable biryani out in a rice serving dish.Cook it in pressure cooker or in a pan or microwave. Add this fine yogurt and stir well. carrot. Serve the vegetable (veg ) biryani hot with raita and pickle. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. Add fine chopped tomatoes and fry till they are properly cooked. green chilli. potato. 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). cloves. . Take 1 tblsp oil in a pan and add mustard seeds.
15 minutes. cashew nuts & coconut.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. Put it in the oven for about 10 . ginger. Preheat the oven to 300°F. Make a fine paste of green chilies. garam masala. Add the rice and stir fry for about 10 minutes. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. . In a serving bowl mix the shrimps and rice together. garlic. Add the paste to the onions and stir for about 5 minutes. 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 shrimps and 1/2 tsp salt. 1/2 tsp salt and 2 cup of water. Add the peas. 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. Cover the bowl with the aluminium foil. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. 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.
capsicum. Put in a round dish with the lemon juice. salt . Decorate with lemon pieces and mint leaves. Or you can grill the chicken over hot charcoal. Mix well. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. . Heat up oil in a big size frying pot or karahi. Skew chicken and vegetables closely on bamboo skewers. 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.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. Cut the onion.black pepper soya sauce and hot sauce. and tomatoes into small cubes. Serve with hot with mint chutney. Take off from oil and put it on absorbent paper. cover and leave to marinate for 2-3 hours.
Mix in cut onions. Spread half of the cut onions on the bottom. 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. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Sprinkle with chopped coriander leaves. Add lemon juice and fry for another minute. Add the chicken pieces and layer the rest of the cut onions on top. ginger and garlic. Cover pot with a tight fitting lid. stirring frequently fry for 8-10 minutes to a golden color. . Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Stir well to mix all the ingredients. Mix in meat and onions to it. Mix in the chilli powder. Mix in the bay leaves stir fry for another minute stirring frequently. ground coriander. Serve hot. turmeric and salt to the chicken and mix well to cover the chicken pieces. fry the mixture until it is well browned and a thick onion sauce has formed. Heat up oil in another pan. Stir frequently.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak).
de-vein and wash the prawns. Cut the drumstick into 3" pieces. Keep aside. Put in the green and curd chillies. Cook till the prawns are 3/4th done. add the onion and fry till transparent. Boil till it reduces by half and thickens. Pour in the curry and simmer till it combines well. Add the masala powders and stir. Heat 4 tablespoons of oil in a vessel. add salt to taste. add the methi seeds and the whole red chillies and stir well. Keep the coconut residue also. Pat them dry and marinate in turmeric powder and little salt. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Peel and chop the onion. drumsticks and mangoes. Strain the curry through a mesh pressing well to extract all the flavors. . Heat the remaining oil and coconut oil. curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. wash and slit the green chillies and the curd chillies. Lightly pound the methi seeds and keep. (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 the mangoes and cut into wedges. Remove from heat and add the coconut milk and reheat to simmering point. Add the marinated prawns.
Do not crowd the pan. . Rest it for an hour in the refrigerator. fry few pieces at a time.3/4 " thickness. Squeeze both lemons and remove the juice. Wash and chop the curry leaves finely. Peel ginger. Cut slices of about 1/2. Serve hot with lemon wedges. garlic and grind to a smooth paste. 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.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. Mix all the ingredients for the marinade and apply uniformly on the fish.
. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. chili powder. salt. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Rub oil into the flour. turmeric powder and mix well. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
or bowl. in massive doublewalled ovens called bukharis. and marinade dribs onto the charcoal. or mud ovens. Do-Piaza: . Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. or as the last. hing. before adding the vegetables for example.Also known as tadka or chonk. huge quantities of food was cooked in large vessels. This smoky flavour is greatly prized. its fat. As the meat cooks. for example. After the oil separates from the mixture. pouring the tempered oil over dal. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. kadipatta. roasting of meat is done in tandoors. tomatoes. jeera. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. This smoking adds a delicate flavour to the prepared meats. degs. Bhunao (Saute/stir-fry): Small quantities of water. Usually onions. burn or cook unevenly. and stock are introduced to the pan if and when the ingredients start to stick. garlic and green chillies are fried in oil. Bukhara: Dum Pukht cuisine in India is over 200 years old. ginger. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. yogurt. vinegar and spices for a day or two before eating. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. etc and coats the entire dish being prepared.Baghar (Tempering): Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process. cooked meats are placed around this. repeatedly. Bhunna: In India. sending up sizzling steam that permeates the whole joint. the main ingredient (meat or vegetable) is added and cooked. In Rajasthan. but to make sure that this doesn’t stick. The oil extracts and retains all the sharp flavours of the rai. a small amount of water is added.
Dum (Steaming): In the olden days. was the legendary cook at Akbar’s court. which is constantly stirred until cooked. One of the navratnas . it is said he could conjour up culinary delights using only two onions. all children in India are told. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. is done in a wok or kadhai. retaining all its flavour and aroma. . Dum means. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. Both bhunao and dum are aspects of Handi cooking. and like kadhai cooking is eaten immediately. The food continued to cook in its own steam. For example mutton cooked in that particular style is called Ghosht do piaza. the lid helps retain the aroma and flavour. is placed directly on the table.Mullah Do-Piaza. it is used to cook food very fast. when it is called for. Some coal was placed on the lid to ensure even cooking. Talna (Frying): In Indian cooking frying. The round bottom uses less oil and cooks the food evenly. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Kadhai cooking is quick and no water is used in this style of cooking. Kadhai (Round bottomed pan): Usually the kadhai. the outer rim is used to keep the food warm. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Tawa: A thicker version of the household griddle. where everyone eats out of it. “to steam” or “mature” a dish. in which the food is cooked.
A few curry leaves 09. To serve 6 . 1 tsp ginger. sliced 04. 03. Continue to cook over low heat for a few minutes. 2 cup refined vegetable oil 03. 1 cup thick coconut milk Method 01. crushed 05.M. Remove from heat and serve hot. 6 green chillies. taking care to see that the curry does not curdle. 2 cups thin coconut milk 10. half slit 07. Add fish pieces and salt. garlic. 02. Clean fish well in salted water.MRS. Salt to taste 11. Saute onion. chillies. peppercorns and curry leaves. 05. 1 tsp garlic. 1 cup onion. 1 tsp peppercorns. Add thin coconut milk and stir to a simmering point. Heat oil in a pan. ginger. MATHEW FISH MOLEE INGREDIENTS: 01. Cook the fish over low heat with the lid on until the gravy thickens. crushed 06. crushed 08.K. Stir in tomato and thick coconut milk. 1 big tomato. 1/2 kg fish fillets. cut into four 12. cut into pieces 02. 04.
washed and soaked in water 8. julienned For the seasoning 1. ½ cup coconut oil or any refined vegetable oil 2. 1/8 tsp pepper powder 4. 4. 2. Heat the oil in a pan. 5. remove from fire. Coarsely grind ingredients 1 to 6. shell and devein. 8-10 curry leaves 9. a few of the curry leaves.Mrs. In an earthenware vessel. 3. 2” ginger 6. sliced 4. ½ prawns For the masala 1. 1 tsp coriander powder 3. Add the remaining curry leaves. Salt to taste 11. 1 tsp mustard seeds 3. Immerse and cook prawns until soft with 1 tsp ginger. Remove from fire and serve hot. To serve 5 . Wash prawns. When the curry is almost dry. Add the prawn mixture and fry well. 10 button onions 5.M. 1 tsp chilli powder 2. add the sliced onions and fry till brown. Splutter the mustard seeds. 3 pieces cocum. 10 garlic cloves 7. 1 tsp ginger. K. 2 cups water 10. water and salt.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. mix the ground ingredients with cocum. A few curry leaves Method 1. 2 cups onion. 6.
and fry the onion. 2. A few curry leaves 15. Salt to taste 18. ¼ tsp pepper corns 6. Cut into medium-size pieces. Wash and clean the meat.MEAT OOLARTHIYATHU Mrs. 2 dsp onion. 1 kg mutton or chicken 2. 16.M. 2 tsp ginger. remove from fire. sliced long 14. ¾ dsp chilli powder 3. 1 cup hot water For the seasoning: 1. sliced thin and small. Cook the meat. Splutter mustard seeds. 2 cardamom pods 11. Heat oil. 2” cinnamon 9. 1 dsp coriander powder 4. 1 dsp vinegar 17. finely chopped To serve 10 Method: 1. Stir in the meat and fry well until dry. After the meat is tender and coated with a little gravy. ½ tsp turmeric powder 5. ½ cup coconut. Grind into a paste ingredients 2 to 10. . Mathew You will need: 1. 4. 8 garlic cloves 13. ¼ cup refined vegetable oil 2. ½ cup button onions. 1 tsp mustard seeds 3. ½ tsp cumin seeds 7. smeared with salt and turmeric and fried. 3 cloves 10. adding the ground paste and ingredients 11 to 18. 3. 1 tsp aniseed 8. K. sliced 12.
When it splutters. Coriander powder ½ tsp. Add the soaked masala and fry it on slow fire till the oil separates.Mathew INGREDIENTS: 1 kg.PORK CURRY HOT . vinegar and salt. Pork. . Stir in the meat and saute.Heat oil and fry mustard. long slices onion 1 dsp. Turmeric powder ½ cup oil 1 tsp. Serve hot. Chilli powder 1 dsp.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Remove from fire. Add boiling water. Mustard seeds ¼ cup thin. cut into small pieces 3 dsp. See that the gravy is thick and creamy. Let the meat cook till oil floats on top.M. Pepper powder ½ tsp. add onion and saute till it turns light brown in colour.K.Mrs. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.
Coriander powder. Garlic pods-8 Nos Ginger.½ cup Potatoes cut to square cubes and fried.1” piece Vinegar.¼ teaspoon Sahjeera.to taste Coconut oil.½ teaspoon Black pepper. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. K.M. the meat pieces are marinated with the paste along with vinegar and salt.4 dessert spoon Onions sliced. If oil in the kadai is not enough. . the gravy and coconut milk are added and when it begins to boil well.DUCK ROAST –I . a little more is added and the sliced onions are sauted. When it is sauted well. This is then transferred to the serving dish and decorated with the fried potato cubes. Once it is cooked the gravy is separated.Mrs. Mathew Duck meat cut to large pieces.2 Nos. To prepare The second set of ingredients are ground to a smooth paste.¼ teaspoon Cinnamon (1” length). the meat pieces are added. it is taken off the fire.2 teaspoon Turmeric powder.½ cup Coconut milk extracted from I cup scraped coconut.3 cups. When the gravy thickens and mixes well with the meat.1 piece Cloves.1 teaspoon Cumin.1 kg.1 dessert spoon salt. Three cups of water are poured to this and the meat pieces are cooked.9 Cardamom.
adding more oil if necessary. Wash and clean the duck/ cut into large pieces. 6.DUCK ROAST –II . 2. 13.Mrs. Drain the oil from the pan. Grind into a paste ingredients 2 to 11. 2 tsp chilli powder 4. 3 potatoes. Remove from fire and serve the roast with the potatoes around it. 1 cup thick coconut milk Method 1. 4. Apply this paste o the duck pieces. 2 cardamom pods 10. When the duck is cooked. When this boiled. 8 garlic cloves 11. 2 cups hot water 15. Add the coconut milk. 1 kg duck 2. Drain and keep aside. Pour the masala gravy into the same pan and add the fried onion. soaked in salt water and squeezed dry 19. In the same pan. Salt to taste 14. Add vinegar and salt. 3. 9. sliced. fry onion and keep aside. 11.Mathew You will need: 1. 1” ginger 12. 2” cinnamon 8. covering the pan with a tight-fitting lid. 8. ½ cup onion. separate the pieces from the gravy. K. 2 dsp ghee 17. Fry the cooked pieces of duck in the remaining oil. Add 2 cups hot water and cook the duck. To serve 6 . 1 tsp aniseed 7. 1 tsp peppercorns 6. ¼ cup refined vegetable oil 18. ½ tsp turmeric powder 5. 12. 1 dsp vinegar 13. 9 cloves 9. 7. 2 dsp coriander powder 3. Drain and keep aside. parboiled and quartered lengthwise 16. 5. 10. Fry the potatoes in ghee and oil. add the fried pieces of duck and cook until all the gravy has been absorbed.M.
or until potatoes are tender. black mustard seeds and fenugreek seeds together in a spice grinder. light 10 tablespoon vegetable oil 2 large yellow onions. add the ginger. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. ground 2 lb chicken breast (boneless). and coarsely chopped 10 garlic cloves. peeled and cut into. Serve over rice. half-rings 6 tablespoon water 1 ginger. cut into. Add the coriander and turmeric. chopped (or less) 1 tablespoon coriander seeds. Set aside. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. When hot. garlic paste. Heat the remaining oil in the saucepan over medium heat. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Heat oil in large saucepan over medium heat. Fry onions. stirring frequently. until they are a rich. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. a little at a time. but do not discard the oil. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. cardamom seeds. Stir a few seconds. salt. Add the chicken. whole 1 teaspoon fenugreek seeds. peeled. fresh (1-inch cube). In a small bowl. Put the ginger and garlic in a blender. This mixture is the vindaloo paste. Add this onion paste to the spices in the bowl. Turn off the heat. ground 1/2 teaspoon turmeric. Add about 3 T water and blend until you have a smooth paste. Cover the saucepan.CHICKEN VINDALOO 2 teaspoon cumin seeds. Stir and bring to a slight boil. . Stir until the paste browns slightly. reduce heat to low and simmer for about an hour. Add the vindaloo paste. cayenne pepper and brown sugar. vinegar. and brown lightly. cinnamon. combine ground spices. peeled and coarsely. dark brown. Remove onions with a slotted spoon and put them in a blender. black pepper. whole 1 teaspoon peppercorns. tomato sauce and potatoes to the chicken in the saucepan.
Pour the paste from the blender and fry for a couple of minutes till the oil separates.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. . garlic. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Add Garam Masala and corriander leaves and cook for another 10 minutes. Add 1 tbsp of yogurt and fry for 30 seconds. Heat some oil and put the cardamom. whipped cream and salt and cook gently (low heat) for 20 minutes. Keep it aside and drain oil. bay leaves and cloves and fry till bay leaves turn brown. Grind the ginger. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Put the chicken. 3. 2. 5. 8. 4. 6. 7. almonds with water.
** 1/4 cup heavy cream 1 fresh ground pepper.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Bring soup to the boil. Stir in the garlic and ginger paste and the dry masala. 2. melt the butter over medium heat. In a large soup pot. blending well. Simmer 5 minutes. 3. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. Grind a bit of black pepper in the center of the cream. * 1 cup cooked chicken. When serving. by Stendahl . Recipe By : "The Bombay Palace Cookbook". top with a teaspoon of heavy cream in the center of each bowl. the sugar and salt. Add the minced chicken breast. 5. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. 4. then lower heat and simmer 10 minutes. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. Add the stock. minced 2 tablespoon fresh ginger. and the 1/2 cup of milk. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk.
peeled and 1 crushed 1 inch piece fresh gingerroot. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. Pour it over the chicken and marinate overnight in the refrigerator. turn over. Remove the chicken from the skewers and serve on a platter. Marinate for 30 minutes. Thread chicken pieces onto metal skewers and bake for 15 minutes. oil 4 cloves garlic. ground chili. baste the other side. and bake for 15 minutes more. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Preheat oven to 500 F. garam. from Feast of India By Rani . skin. ginger. and bones from the chicken. and paprika. Blend in the garlic.masala. Mix together the yogurt and half the oil. cumin.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. Cut the meat into 1-inch pieces and place on a platter. Baste with the marinade and the remaining oil.
. ghee and fry onoin. Mix thoroughly with a spoon. ginger and garlic till soft. of ghee over top before serving. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Remove from fire and pour 5 tblsps. Cover tightly and cook over a low fire till the dal is tender and quite dry. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. to taste 1 chili powder. minced 1 teaspoon ground cumin seeds 1 salt. Heat 1 tblsp.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Put in the rest of the ingredients along with the dal and a little water.
. • Add turmeric powder. Peel off the darkened skin. • Baigan Bharta is ready. Fry the masala for a minute and add tomatoes. Keep on rotating until it gets roasted properly. • Now add peas and mashed brinjal. • Remove from the flame and submerge it in a bowl containing cold water. • Heat oil in a frying pan or kadhai. • Mash the brinjal well. Serve it garnished with chopped coriander leaves. Stir properly and fry for about 5 to 7 minutes on medium heat. Cook until tomatoes become soft. garam masala. 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 INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. red chilli powder and salt.
Occasionally add a little water if required.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Put the lid and simmer the contents for about half an hour. ginger and garlic in the vegetable oil. . • The mixture would turn almost dry. • Add tomato pieces and salt. • Fry chopped onions. • Add remaining spices and fry for a few minutes. • Chettinad chicken is ready to serve. • Add chicken pieces and mix well to coat them with the gravy. Fry for another 5 minutes.
• Pressure-cook the dal until it is done. Now add chopped garlic. • Take oil in a frying pan and heat it. onion. Soak it in about 2 1/2 cups of water for half an hour. Stir the mixture periodically. • Serve it garnished with chopped coriander leaves. • Fry the mixture on medium flame for 3 to 4 mintues. . ginger. • Dal fry is ready. chilli powder and salt and fry again on a high flame for about 3 minutes. • Put chopped tomatoes.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. cumin seeds and green chillies. • Pour this mixture into cooked dal and mix thoroughly. turmeric powder.
• Fry for a few minutes. finely chopped • 3 Green chilies. and green chilies. • Mash the mixture and again cook for 15-20 minutes. • Pressure cook urad daal and rajma with water and little salt. • Cook for about 25 minutes. • Now add turmeric powder. ginger. • Add onions and saute till golden brown. • Add tomatoes. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Garnish with chopped coriander and add butter. • Serve with naan or rice. dhania powder. • Add garam masala powder. • Saute cumin seeds and add garlic paste. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Fry the paste till light brown. • Add cream and curd to the daal. chili powder. • Fry till tomatoes turn soft.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Remove from the flame as soon as it begins to boil. • Reduce the flame to medium. . Add daal and stir. • Heat oil in a kadhai. and salt.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
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. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Curd Ghee Nariyal Ka Doodh Paneer Khoya.
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
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 (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS.
When the spices give off the fragrance allow to cool slightly. Store it in an airtight container for up to 3 months. If electric grinder is not available. Make sure you always close the lid tightly after use. grind by hand and press through a fine sieve afterwards. shaking the pan time to time.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. Then grind finely in an electric grinder. .
. Store in an airtight container. Close the lid tightly after use. without roasting them first.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.