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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.
peppercorns. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. add the potatoes and 2-3 cups of water. Serve with steamed rice or bread. coriander seeds. cloves. Fry sliced onions. cardamoms and green chillies till the onions are transparent. Add the pork and pressure cook till almost done. garlic. . Remove the lid. cumin seeds and the cinnamon with malt vinegar. red chillies. Remove and keep aside. Add the ground paste and saute till oil leaves the sides of the pan. Garnish with coriander.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. Add vinegar and simmer for another 5-6 minutes. Simmer for 10-12 minutes.
Heat up oil in a pan. Bring it to a boil and then mix in fish pieces and salt.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. coriander seeds and whole red chillies. Roast cumin seeds. Make a fine paste of all the roasted spices along with scraped coconut. Mix in the paste and 11/2 cup of water. Stir fry on a low heat up for about 5 minutes or till fish is just done. Mix in cut onions and stir fry till golden brown. Stir fry on a medium heat up for 3 minutes. Serve hot with steamed rice. wash and cut each fish into 5-6 pieces. Slit green chillies and cut into half. . Mix in green chillies and cut tomatoes. ginger and garlic paste and malt vinegar. Stir constantly. Cut onions and tomatoes.
Garnish with coriander leaves. green chillies. . turmeric and coriander powder. Add salt.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Then add a cup of hot water. Add cardomoms and garam masala and simmer. Cover and cook till the water dries and peas and keema are done. Serve hot with nan or chapatis.
Bring to boil and add sugar.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. salt . Now in a separate wok / kadhai heat 1 tbsp. 1tbsp. salt. Chinese chili chicken goes well with steamed / boiled rice. ajinomoto and remaining Soya sauce. . Serve chinese chili chicken hot garnished with chopped green onion tops. Take 1tbsp. Cook for 2-3 minutes. Add fried chicken pieces to it and cook for few minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. oil and add garlic paste and green chilies and sauté for few seconds. pepper powder. Add 2 cups of chicken broth or water. Soya sauce. corn flour.
Garnish it with coriander leaves. Take a tsp. soya sauce and tomato sauce 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. Add fried Gobi kept aside and mix well. Heat oil in another pan and add the left ginger & garlic paste. Keep aside. chopped onions and green chili to it. Now. Serve the gobi manchurian hot. . Dip the gobi florets in the paste and deep fry till golden brown. of ginger and garlic paste. add it to the paste. corn flour and salt using water. mix aginomoto.
salt. Gently add the fried balls to the gravy. pepper powder. Make small balls (like koftas) of the mixture . Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp.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. Now in a separate pan heat 2 tbsp oil. . corn starch and add few chopped chilies and little salt to it. drain and keep aside. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. sugar and soya sauce. ajinomoto. Bring it to a boil. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Sauté garlic. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. green chilies and spring onions. Add water.
sealing the edge with a little flour and water paste. To make the filling heat 2-3 tbsp oil in a wok. Add the bean sprouts. Repeat the same till whole batter is utilized. . then add carrots.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Fold in the sides and form a tight roll. pepper and soya sauce. 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. Set aside the filling to cool. egg and water and make a smooth batter. Serve the vegetarian spring roll hot. Cook both sides of the pancake till golden. Add leeks (if available) and stir fry for about 1 minute. Deep fry in hot oil until golden. stir fry for 10-15 seconds. add ginger . cook stirring for 2 minutes. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. salt.garlic and mushrooms.
Add juice of half a lime or to taste. Cook for 10 minutes. pour into fried masala and put in fish pieces. Saute the onion. When cooked add cornflour dissolved in water and boil. ginger. . 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. Then add first milk. tomato in oil till light brown. Take rest of the milk. curry leaves. chillies. Soak the grated coconut in warm water and then remove and keep aside first milk.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas.
chopped in circles. Serve fried fish tikka with chopped onions.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. garam masala. . mint or coriander chutney. salt. chili powder. Add fish pieces to the above mixture and mainate them for about 3 hours. lemon juice. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. ajwain . Heat oil in a pan. besan flour in yogurt. fry fish pieces on both sides till golden & crisp. cumin seeds powder.
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 . garlic. discard it. green chillies. Put the yogurt into another deep dish or shallow bowl. . turning the pieces over once. Set the plate at a tilt and leave it tilted for 2-3 hours. Fry for about 5 minutes. 5 cm long and 4 cm wide. Remove with a slotted spoon. Fry all the pieces of fish this way. Set the oil to heat in a wok. Add 1/4 tsp of salt to the yogurt and mix it in. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice.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. until the fish is cooked through. Blend until you have a paste. As water accumulates at one end. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Serve the fried fish hot with green chutney. karhai or frying pan over a medium flame. Empty the paste into a deep dish or shallow bowl. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. When very hot. Put the green coriander. 1/4 tsp of salt and tbsp of water into the blender.
medium 1 no. large 2 tsp Ginger. star anise. Chop the onions and tomatoes separately. Curry leaves Fresh coriander Garnish. poppy seeds. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken.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. then add curry leaves and the ground paste and sauté for some time. Green cardamom 2 no. . fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. rotis or tandoori naan . cloves. coriander seeds. Lemon 10-12 no. Add the tomatoes. Roast the whole red chilies. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Tomatoes. Whole red chilies 1" stick Cinnamon 3 no. Onion. 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. grated coconut. cumin seeds. chopped 2 tsp Garlic. red chili powder and turmeric powder and sauté. Cloves 1/2 tsp Turmeric powder 1 no. green cardamom. Cover and cook till the chicken is done. remove the skin and cut into small pieces. cinnamon. Add the chicken.
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 thickened. Combine cornstarch. Stir into onion mixture. Add chicken and mushrooms. stirring constantly. 3/4 teaspoon salt and broth. Add all to rice and mix. Serve over rice ring. curry powder. add milk. stir and heat through. Unmold at once on platter and fill with indian chicken curry. Rice Ring : Melt butter in skillet. Add raisins. diced 1 (3 ounce) can mushrooms. Press mixture into greased mold. heat until plump. garlic and onion. add onion and almonds (until golden). Cook until onion is tender. add apple. celery. .INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan.
julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomato puree 2 lbs. . tomatoes. basting with margarine twice. make the sauce in Part B. Deseed and chop green chilies. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. tomato paste 10 oz. Put tomatoes. Drain excess marinade and bake for another 2 minutes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Bake the chicken for 8 minutes. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. Marinate overnight in the refrigerator. cut into 2 inch cubes. Preheat oven to 350º F.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. While doing this. Add the chicken breast.
cardamoms. and serve with the chicken tikka masala . add honey to taste. If the sauce tastes sour. Stir. Add butter and cream. Add fenugreek and ginger juliennes. green chilies.Add ginger and garlic paste. cloves. and salt. red chili powder. stir. Strain through a strainer and bring to a boil. Cook over low heat until reduced to a thick sauce.
CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings . Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.
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. After that put in the garlic and then the onion. . Cook covered till the chicken is tender and serve hot with rotis. Once it starts boling add the marinated chicken. Now heat oil in a wok and throw in the cloves first. Once the onions are pink in color add the tomatoes. add the coriander powder. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the tomatoes start getting a little roasted. chopped 1 medium onion.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. sliced 1 tsp coriander powder 10 cloves garlic. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves.
red chili powder (lal mirchi). .PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. green chilly (hari mirch). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Continue cooking it on medium flame till ghee/oil begins to separate. garam masala. Add onion (pyaj). cream (malai). Add mava. Add salt. Grate mava. Grind onion (pyaj). tomato (tamatar) paste. Heat clarified butter (ghee) in a pan. turmeric (haldi). ginger (adrak). Simmer for 2 minutes. Take off the fire and serve hot.
Simmer for 5 minutes and then finally put off the gas. Grind tomato. garam masala. Continue cooking it on medium flame till ghee/oil begins to separate. Keep it aside for an hour. cream . Heat butter in a pan. Put the pan on the flame and then add milk to the mixture. Put off the flame. curd. red chili powder. . salt. Add cottage cheese. Then add tomato paste. Saute onions till pink in color.. Chop onion very finely. dried pudina leaves and mix well.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. turmeric. ginger. green chilly. Take off the fire and serve hot.
Mix in ginger-garlic paste and sautÃ©. Mix in tomato puree. Take off the heat. Sprinkle cut green chillies. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. crushed red chillies on the bread croutons and mix well. . Boil green peas. red chilli powder and roast till the oil leaves the masala. roasted sesame seeds. Mix in coriander powder and stir to mix well. Heat up oil in a pan. roasted khoya and stir. mix in onion paste and stir fry till pink. Mix in salt. Sprinkle with cut coriander. Mix in boiled peas and stir. turmeric powder.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in broken cashewnuts and raisins. Keep aside.
Now give tadka by adding mustard (grounded).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. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. . Strain the sangar through a strainer. If required add the strained water. Turn off the gas. sangar and soaked amchur. hing. jeera and sabut red chilly. Heat mustard oil in a kadahi.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add to the kadahi. Keep the strained water aside. Serve sangri ki sabzi hot with dal ke parathe. ( soak it for a 1/2 hour). Put it in a pressure cooker and wait for 1 whistle. When the tadka is ready add the masala paste. Add curd. Cook it for 10-15 minutes.
ginger and water to just coat the paneer pieces with the mixture. Mix together the cottage cheese. and garnish the chilli paneer with finely cut spring onions and coriander. 1 tsp salt. egg. vinegar. corn flour. garlic. ajinomoto and the fried paneer cubes.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. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Mix well. . salt. Add the green chillies. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. soya sauce.
salt. cinnamon. Continue cooking it on medium flame till ghee/oil begins to separate. ginger paste.. ginger. Add paneer and capsicum pieces. red chili powder and orange color. Heat clarified butter in a pan. capsicum in long pieces. Take off the fire and serve hot. Then add onion. Grind onion. Mince cloves and cinnamom. . tomato. tomato. Add bay leaf. Cook on low flame. cloves. When the capsicum are done put off the flame.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Serve with nan or paranthas.
Serve the matar paneer sprinkled with garam masala and coriander.5-cm/1-inch cubes. chili. Add the paneer and mutter (peas) along with the yogurt. the garlic and coriander seeds. . Fry the paneer to a light brown and remove to drain on a plate. tomato and salt. Pour in the water and simmer gently for 20 minutes. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Stir for 56 minutes over low heat. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Heat the ghee in a frying pan and cut the paneer into 2.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.
Now add onions and fry till golden brown. Add all spices except red chili powder. Boil the spinach in water and cool it. Caution: Don't allow chili powder to burn . Add ginger-garlic paste and stir-fry for a minute. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Now mash it in a mixer. Take out in a bowl.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Hold the pan over bowl. add chili powder and immediately pour on the indian palak paneer. Add Paneer pieces to the gravy and cook until done. heat pure ghee in a small pan. . Just before serving. Heat oil in a kadai. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely.
Add turmeric powder. Garnish with chopped coriander and serve hot. salt and little water so that all the masalas are well combined. garam masala powder. add the cumin seeds. 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. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. fry till brown. chopped onions and the ginger garlic paste. Heat oil in a deep bottomed pan.
Cover.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. potatoes. Stir several times and then arrange the tomato and lemon slices over the mixture. lowering the heat and cook for another 5 minutes. Cover and cook over a moderate heat for about 10 minutes. salt and chilies. . Add the spinach. Serve the aloo palak hot as a side dish.
prick all over with a fork and soak in the water with little salt for 2 hours. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Drain and set aside. curd and salt. Cook for 10 minutes. Deep fry the potatoes until golden brown. Dry the potatoes on a cloth and heat the ghee or oil. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. .DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Stir in the tomato puree.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. . the ground spices and salt and cook for 7-10 minutes. until the vegetable are tender. Drain well and set aside. until they begin to splutter. for 5 minutes. Add the potatoes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. stirring. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the cauliflower florets and fry. Add the green chilli and fry for a further 1 minute.
slit green chillies.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. peel and cube the potatoes. add salt and turmeric powder and cubed aloo (potatoes). you can substitute mustard seeds with cumin seeds. Green chillies 4-5 nos. curry leaves. For a different taste in aloo sabzi . . Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha. fry till the seeds start spluttering. Heat oil in a pan. add the mustard seeds.
until they look slightly fried. salt. add ginger and sauté till slightly fried. and then simmer uncovered for about 15 minutes. When the cumin splutters. Keep these unevenly broken potatoes aside until further use. turmeric and chilli powder. Add garam masala. add yogurt 1 tbsp at a time. turn around over high heat. . Serve aloo dahi wale hot. Add about 2 cups water. stirring vigorously until all of it is well blended. by holding each in the palm of your hand and closing the fist. Lower the flame. coriander. Heat the ghee. add potatoes and green chillies.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). bring the mixture to a boil. garnished with coriander leaves. add cumin and asafoetida. Stir a few times until well mixed.
coriander leaves and shredded ginger.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. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Drain. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . sliced 3 medium sized tomatoes. Add chole. Add tomatoes. the reserved cooking liquid. salt and half of the coriander leaves. uncovered until the liquid has been absorbed. . 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. turmeric and chili powder and sauté over low heat until the oil separates.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. Simmer. coriander. Finely chop the remaining ginger. Heat oil and sauté onions till golden. cumin. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. then add garlic and chopped ginger and green chilies. reserving 1 cup of cooking liquid. finely crushed 2 green chilies. Sauté for 5 minutes.
add the spice paste and another 150ml/5fl oz water. . Meanwhile put the coconut. Stir and simmer gently for 5 minutes. chillies. French beans and potato in a medium-sized saucepan. Bring to the boil and simmer gently for 2-3 minutes. Set aside. carrots. 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. When the vegetables are cooked. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Bring to the boil. poppy seeds and salt in the container of an electric blender. Cover. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz). Stir gently to mix well. peas. Now add the tomatoes. Add 250ml/8fl oz/1 cup water.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). peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. the yogurt and the garam masala. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Add 150ml/5fl oz water and grind to a fine paste.
green chilli. Add lemon juice. cloves. 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.HARA CHANA MASALA RECIPE INGREDIENTS: 1. chopped coriander and garam masala powder. .4 kg Hara Chana 50ml oil 4gm ginger and green chilly. bay leaf. and saute for 2 minutes. chopped ginger. add cumin. Garnish the hara chana masala with chopped corriander and serve hot. Add hara channa and cook until done.
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 .
. 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 . (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Top with grated cheese and chopped coriander. Cut the top of tomato (tamatar ) like a cap. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Heat oil in a kadhai add chopped onions and green chilies till tender.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. Serve the stuffed paneer tomato hot. Fill tomatoes with the mixture.mix well and cock for a minute. put little butter and pressure cook for one whistle. Gently scoop out the centers . Add paneer . Keep aside the scooped portion and chop the cut tops .
Now add all spices. mashed potatoes and peas and fry for few moments. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Serve hot. drain water and keep aside to cool. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Mash the boiled potatoes. chopped coriander leaves and thinly sliced rings of tomato. Garnish the bharawan capsicum with grated paneer.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). .
add turmeric powder. and green chilies to the mashed aloo (potatoes) and mix well. . Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). brown Serve aloo bonda hot with chutney.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. coriander. 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. Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. little salt and chili powder to it. In a bowl take a cup of gram flour. chili powder. garam masala.
Sprinkle cumin powder. . Then generously sprinkle sev all over the puris. Sprinkle finely chopped onions.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. salt.SEV PURI RECIPE INGREDIENTS: 10 . Add about 1/4 tsp of tamarind and green chutneys in each.. Garnish with finely chopped coriander. red chilli powder. Serve fresh. Fill with a few chopped boiled potato cubes.
Serve immediately.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. Finally garnish with coriander leaves and lemon juice. tomatoes. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. .. Add the sev and kaara pusa directly and mix well. Drain the water from the grated potatoes and mix that as well. onions.
fry till the onions are light golden brown. add the bread crumbs and knead well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Divide the dough into balls. Mix and knead well into a dough. garam masala powder. turmeric powder. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. add chopped onions. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. dhania powder. Heat oil in a kadai. Take the mashed potatoes into a bowl. peel and mash the potatoes well. turmeric powder and salt. add ginger garlic paste. red chilli powder and fry for 30 seconds. jeera powder. Press each ball with hand so that it would make into a round patty. Now add tomatoes and salt. .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. Add ginger garlic paste.8 hours. Now. chat masala powder. To prepare the ragada: Wash and soak channa for about 6 . Boil channa with baking soda in pressure cooker till soft.
Now. enough water. 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. Pour the ragada on the cutlets. add the boiled peas. . Sprinkle chopped onions and coriander leaves. curd and mix well. Take the serving plate. Cover and cook on medium heat for 3-4 minutes.
Add coconut and stir fry until browned. Keep an eye. salt. coriander seeds and peppercorns. Add little water if needed. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. Roll the potatoes in the remaining mixture. keeping the stem end intact. add little water if necessary.. reserving some. Grind the mixture to a paste using blender. Cook over low heat without burning. sugar. until done. remove and allow to cool. Stuff the eggplants with this mixture. Now add sliced onions and fry until brown. cashews and turmeric powder. Heat the remaining oil in a pan and add the vegetables. . Serve hot with roti. Slit each eggplant lengthwise into four. Saute for a minute. tamarind paste. Now in the grinded mixture mix cayenne powder.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant.
Mix in cashew nut paste dissolved in one cup of water. Cut onions finely. garam masala powder and salt and stir fry till oil leaves the masala. turmeric powder. stir well. bring it to a boil and then mix in green peas and mushrooms. Adjust seasoning. Stir fry on low heat up for five minutes. Add a cup of water. mix in green cardamom. red chilli powder.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. Mix in ginger paste. wash and cut mushrooms in quarters. Mix in tomato puree. cinnamon stick and cut onions and stir fry until light golden brown. Heat up oil in a kadhai. garlic paste and stir fry for half a minute. Serve hot with naan and roti . coriander powder.
GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Make two medium size chapati. Now roll it slightly. add the filling to the one chapati and cover it with the second one. as you would do for any paratha/roti. green chilies. Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Cook on a pre-heated Tawa (flat griddle plate). . coriander leaves. Turn it and pour half tablespoon oil or butter. Note: It makes 18 parathas. and garam masala as a filling in paratha. salt. Mix grated cauliflower. ajwain. Turn it and again pour oil or butter on the other side. ginger. chili powder. Spread it on the paratha and shallow fry over low heat. Cook on a low heat till golden brown. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
salt and baking powder and sieve them together.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Serve rumali roti hot with indian curry. . Fold it like a handkerchief. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Place the rumali roti carefully over it and cook till done. maida.
About half an before the naan are required. Serve hot. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Bake the indian bread naan until puffed up and golden brown. milk. salt and baking powder into a bowl and make a well in the middle. Add the remaining oil. Divide the dough into 8 balls and allow rest for 3-4 minutes. turn on the oven to maximum heat. Mix the sugar. . Knead the dough again and cover and leave for 2-3 hours. Shape each ball of dough with the palms to make an oval shape. eggs 2tbsp of oil in a bowl. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. knead again. then cover with damp cloth and allow the dough to stand for 15 minutes.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour.
Roll into a slightly thick chapati than usual. Knead well again the dough and make balls. 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. Rub oil into the flour. Note: It can also be cooked in an oven or tandoor. . salt. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. chili powder.
Turn it and again pour oil or butter on the other side. add the filling to the one chapati and cover it with the second one. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Turn it and pour half tablespoon oil or butter. Cook on a low heat till golden brown.maida.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Now roll it slightly. Spread it on the paratha and shallow fry over low heat. Make two medium size chapati. . For stuffing heat oil in a kadhai over moderate heat. A few seconds later add the peas. Seal the edges so that mixture doesn't come out. Fry until ginger starts turning brown. Add remaining ingredients and stir-fry for about 2 minutes. then drop asafetida. Divide the mixture into 10 equal portions. Toss in ginger and green chilies. Cook on a pre-heated Tawa (flat griddle plate). Remove the pan from the heat and allow to cool.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
5 to 6 " diameter using dry flour. Take a Ping-Pong ball size lump of dough.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). Cook the lachha parata on a low heat till golden brown. Turn it and again pour oil or butter on the other side. 1tbsp oil & salt. Turn the lachha paratha and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). Spread Oil on every fold. Heat the ghee so that it turns to liquid. Spread it on the paratha and shallow fry over low heat. as you would do for any paratha/roti. Make dough 30 minutes before and cover it with moist muslin cloth. (Refer the picture). 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. Using a knife make a 2" cut lengthways and fold it inwards . . Now roll it into a circle of appox.
Mash the potatoes. .ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). as you would do for any parantha/roti. Make two medium size chapati. 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. Add all the stuffing items to mashed potatoes and mix it properly. Serve aloo paratha hot with yogurt (curd). add the filling to the one chapati and cover it with the second one.
Pre-heat the griddle and cook the rotis on each side. vegetables or curries .BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Butter the besan roti generously and serve hot with lentils. Divide it into ten portions and flatten them out using rolling pin.
Serve with steamed rice or bread. cloves. garlic. Remove and keep aside. red chillies. . cumin seeds and the cinnamon with malt vinegar. Garnish with coriander. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. coriander seeds. cardamoms and green chillies till the onions are transparent. Fry sliced onions. add the potatoes and 2-3 cups of water. Add the pork and pressure cook till almost done. peppercorns. Add the ground paste and saute till oil leaves the sides of the pan. Add vinegar and simmer for another 5-6 minutes. Simmer for 10-12 minutes.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Remove the lid.
Mould into desired shapes. Add almond essence and food colouring if required. Knead into a soft dough with egg whites on a clean surface. .DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar.
Remove form the heat and mix in the cardamom powder. Then hang it up in a muslin cloth to drain for 3 hours.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Kneed this well with the milk powder and sugar. Knead again to blend. Stir-Fry over very low heat until the ghee separates. . Cut into squares and decorate with silver foil. Heat the ghee in a heavy pan and add the cheese mixture. Pat into a flat cake and cool completely. The milk solids are turned into cheese now. Allow to cool slightly.
thinly sliced 1tbsp. until it has thickened and reduced to about 13/4th cups. stiring constantly. ground green cardamom seeds (chotti elaichi) 1tbsp. nuts and cardamom seeds. (This will take about 40-45 minutes). remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. about 6 hours. Now lower the heat and cook the milk. skinned badam (almonds). Stir the sides of the pan constantly to avoid scalding.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Cover with plastic wrap or foil and freeze until set. heavy pan and bring to boil over high heat. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. To serve. distributing evenly. Now add the sugar. cut across into 3-4 slices. allow to cool. sugar or to taste 1/2 tsp. skinned pista (pistachios). . stir well. and serve. Pour the mixture into Kulfi molds or small ramekins. stirring constantly. Slip each kulfi on to a dessert plate.
Divide the dough into 18-20 portions. If the temperature of the oil is too high then the gulab jamuns will tend to break. Place the balls on a plate. The balls must be fried very slowly under medium temperatures. They will sink to the bottom of the pan. butter.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. gently shake the pan to keep the balls from browning on just one side. Add just enough whole milk to make a medium-hard dough. Instead. 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. the balls will rise to the surface. Bisquick. one by one. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. . The Gulab Jamuns should rise slowly to the top if the temperature is just right. Cover with a damp yet dry kitchen towel. Make balls by gently rolling each portion between your palms into a smooth ball. This will ensure complete cooking from inside and even browning. After about 5 mins. but do not try to move them. Heat the oil on high and then lower the heat to medium.
Allow to cool. .300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. When set well. The on slow till done. If using moulds. unmould. first sprinkle some at bottom.Add powdered sugar and mix well. gently turning occasionally. Put mixture in a large heavy or nonstick pan. Use cookie moulds. add cardamom. The pedas are ready to be served. Mix well. Mix pistachios and cardamom seeds and press a bit on top of each. Take some mixture and press into mould.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Make sure to stir continuously. When mixture thick and gooey. invert and carefully. or shape pedas with palms into patty rounds. while on heat. and take off fire. Heat first on high for few minutes.
Saute on a high flame till it turns pinkish brown. add the broken wheat. Heat ghee in a heavy bottomed pan. Once all the water has evaporated. partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough. ghee and 1/2 cup water.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add hot water. Serve the lapssi hot garnished with blanched almonds and pistachios. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Stir. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the sugar. . Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. . except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios. It should not get brown. Mix the other ingredients. cool at room temperature and cut into 2" squares. chill for 2-3 hours and then serve. Place them in a dessert bowl. Bake at 350 degrees for 35 minutes or until it sets. Remove from oven.
Add the cinnamon and the nutmeg.mix thoroughly all the ingredients in the basin adding the milk.5 cms. Allow the dough to stand for 20 minutes. Roll the balls into 3" diameter rounds having a thickness of 0.drain. but don’t worry if you cant make balls make whatever shape u can manage-. Divide the dough into even sized balls.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Make a dough using a little water.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. . Eve the refined flour along with the baking powder into the basin. I know that many of u might be amateurs at cooking. Knead until smooth and soft and the dough is free from stickiness. Make a hole in the centre of each rounds so that it resembles like doughnuts. Deep fry in a kadai till golden brown in colour.the final product is going to be the same. Sprinkle the powdered sugar on top.
beat well for 10 minutes. raising the heat just enough to brown it at the end. then bake in a moderate oven for 30 minutes. make a well in the center and break the eggs into it. still beating. When half the milk is in. .YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. then add the rest of the milk. Get a little fat really hot before pouring in the batter. 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. add a little of the milk and mix it in well.
Add the vanilla essence and pour into a wetted mould.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. Dissolve the gelatine in a little warm milk. fold in the stiffly beaten whites. Then take the saucepan off the fire. leave to cool. . add the sugar. Turn out when set. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
First pour 1 layer in the tin then the second and continue this process alternatively. .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. Divide this batter into 2 parts. Mix well till the batter is smooth. Now mix flour and milk alternately in the mixture. Bake this tin in a preheated oven at 180 . Cool the cake and invert it on a dish. essence and sugar. In one portion add cocoa powder. Grease and line a 8 inch baking tin. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cream together the butter.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.15 minutes at 350 degrees F. .APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Pour this mixture in a baking pan and bake for 1. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Apple cake is ready. Add in the apples and the nuts. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. eggs and vanilla extract together.
Also bake a two-layer cake in a square pan. Let it cool completely. Slice the round one in half.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. . Decorate the cake with icing and candy. Place each half of the round on two corner of the square to make a perfect heart shape.
Decorate boxes according to liking with candies and icing. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along seams to secure. Cut down graham crackers crosswise to make half. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. Put the boxes in freezer. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. freeze and serve. To secure candies use icing. Line icing along remaining seams. Let it freeze for about half-hour. .VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies.
. Put off the flame and add the beaten eggs and the breadcrumbs. Beat the eggs and add the essence. Then put it in the fridge for 1 hour before serving with fresh. Warm the milk and mix in the sugar. Mix well. Allow the pudding to shrink before unmoulding. Gently mix in the cooca powder. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . thick and sweetened cream.40 minutes or until the pudding is spongy.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Grease pudding mould and pour the mixture into the mould.
sieving the flour and baking powder. cover with a double piece of greased paper and steam for 2 1/2 hours. Put mixture into a greased basin. Stir well and simmer for about 3 minutes. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. egg and milk. Dish up the pudding and serve with the sauce.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. Add the marmalade. Remove from fire and add 2 tspfuls of lemon juice. 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. Boil these in water until soft. . To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. add a little more milk. If the mixture is too stiff.
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. urad daal 1 tsp. Take the pan off the gas. Add in the rice. Sauté them for a minute. Curd rice is ready to be served. chana daal 1 tsp. add in the ginger. mustard seeds 1 1/2 tsp. When the mustard seeds start popping add chana and urad daal. mix all the ingredients with yogurt (curd) and milk. Mix the salt and desiccated coconut. . salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. coriander and green chilies. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Just before serving. After a minute.
walnuts & cashew nuts. . Add hot water and mix well. Heat oil and fry onions till golden brown and remove.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. turmeric powder. Fry whole spices. add rice and sauté. Add half-saffron dissolved in little warm milk. Cook a little. Garnish kashmiri pulao with fried onions. Finish with remaining saffron and cook till grains are separated and done.
Add turmeric powder and peanuts. salt and fry for 2 minutes. Take it off from the flame and add lemon juice and mix well. curry leaves. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Now add this to the boiled rice and mix well. Now add green chilies. allow to splutter. fry till brown.Lemon rice is ready to be served.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. .
washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 cup basmati rice. Pureed tomatoes are sauted with spices and then added to rice.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. INGREDIENTS: 2 large tomatoes made into a thick puree. Seve hot. salt and saute. . 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. Now add the dry spices. Put in the rice and mix well. Finally add the water and cook covered till done.
Put the rice. stir. 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. Heat ghee. Add onions until golden brown. Add the dry fruits and nuts when the vegetables are done. Bring the rice to a boil and cook until the rice is done. . Dice the peeled potatoes and carrots and wash them. In the handi with the cooked vegetables. Drain and keep aside. Add the portion of plain curd. Drain the water. then simmer until the vegetables are cooked. Add turmeric and chili powder. Peel ginger and garlic and chop finely. add the remaining garam masala and sauté over medium heat until it begins to crackle. and bring to a boil. add 2/3 cup water. ginger. some more water and add half the whole garam masala and salt in a pan. mint and coriander. Then add green chilies. sprinkle little saffron curd. garlic and stir for a minute. saute for half a minute add the chopped vegetables and stir for a minute. Slice the onions and green chilies. Chop the coriander and mint leaves.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. Soak the almonds in water for half an hour and keep aside.
. Serve the hyderabadi biryani hot with mint chutney and other vegtables.Then spread half the rice and again sprinkle the remaining saffron-curd. Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed. mint and coriander and top it with the remaining rice.
Fry the onions. Add salt. cinnamon and cardamom. . Keep the remaining corriander leaves for garnishing. drained rice and chopped tomatoes. When onions are golden add slit green chillies. Add the cooked dhal. cloves. Add the washed. curry leaves and a part of the corriander leaves. Set aside. mix well and add 3 cups of water. 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. Don't discard the cooked dhal water. Garnish with chopped corriander leaves and serve hot. mint. Cook it for 8 to 10 minutes till the rice is done. Add cooked dhal water. ginger and garlic paste. Fry for 2 minutes.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg.
cinnamon and caraway seeds powder. Add this fine yogurt and stir well. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. green chilli. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. potato. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. carrot. Then add onions and saute them for a minute ot till they get pink in color. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. cloves. Cook for about 3 minutes. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add salt and red chilli powder and stir.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Add fine chopped tomatoes and fry till they are properly cooked. Take 1 tblsp oil in a pan and add mustard seeds.Cook it in pressure cooker or in a pan or microwave. Add all the fried vegetables. Fry the green peas also.Heat it for about 10 seconds. . Take this vegetable biryani out in a rice serving dish. Serve the vegetable (veg ) biryani hot with raita and pickle. black pepper powder and stir for about half minute.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Garnish with dry fruits and green coriander leaves.
. 1/2 tsp salt and 2 cup of water. Add the peas. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Add the shrimps and 1/2 tsp salt. Cover the bowl with the aluminium foil. garam masala. garlic. 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. 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. Make a fine paste of green chilies.15 minutes. In a serving bowl mix the shrimps and rice together. cashew nuts & coconut. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Put it in the oven for about 10 . Add the paste to the onions and stir for about 5 minutes.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. Preheat the oven to 300°F. 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. ginger.
Cut the onion. cover and leave to marinate for 2-3 hours. Serve with hot with mint chutney. Decorate with lemon pieces and mint leaves.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. . Put in a round dish with the lemon juice. Take off from oil and put it on absorbent paper. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Mix well. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. and tomatoes into small cubes. salt . Heat up oil in a big size frying pot or karahi.black pepper soya sauce and hot sauce. capsicum. Skew chicken and vegetables closely on bamboo skewers. Or you can grill the chicken over hot charcoal.
. Add lemon juice and fry for another minute. 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. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Heat up oil in another pan. Mix in the bay leaves stir fry for another minute stirring frequently. ginger and garlic. Mix in meat and onions to it. Add the chicken pieces and layer the rest of the cut onions on top. Cover pot with a tight fitting lid. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Mix in the chilli powder. Stir well to mix all the ingredients. fry the mixture until it is well browned and a thick onion sauce has formed. turmeric and salt to the chicken and mix well to cover the chicken pieces. Sprinkle with chopped coriander leaves.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Mix in cut onions.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. Lightly grease a heavy based sauce pot with 1 tblsp of oil. stirring frequently fry for 8-10 minutes to a golden color. ground coriander. Serve hot. Spread half of the cut onions on the bottom. Stir frequently.
add the methi seeds and the whole red chillies and stir well. Heat 4 tablespoons of oil in a vessel. Boil till it reduces by half and thickens. add salt to taste. drumsticks and mangoes. Pat them dry and marinate in turmeric powder and little salt. de-vein and wash the prawns. . Cook till the prawns are 3/4th done. Put in the green and curd chillies. add the onion and fry till transparent. Pour in the curry and simmer till it combines well. Strain the curry through a mesh pressing well to extract all the flavors. Keep the coconut residue also. Add the masala powders and stir. (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. Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges. Peel and chop the onion. curry leaves and the kodumpuli. Add the marinated prawns. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Lightly pound the methi seeds and keep. Remove from heat and add the coconut milk and reheat to simmering point. Add the coconut residue and 4 cups of water. wash and slit the green chillies and the curd chillies.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Heat the remaining oil and coconut oil. Keep aside.
garlic and grind to a smooth paste. Wash and chop the curry leaves finely. fry few pieces at a time. Mix all the ingredients for the marinade and apply uniformly on the fish. Peel ginger.NEIMEEN PORICHATHU RECIPE INGREDIENTS: 1 seer fish refined oilto fry for marinade 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 inch ginger (adrak) 12 clovesgarlic (lasan) 2 tblsp groundnut (moong fali) oil (tel) 2 lemons 2 tblsp rice(chawal) flour 10-12 curry leaves (kari patta) salt (namak) to taste How to make neimeen porichathu: Clean and wash the fish thoroughly. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Cut slices of about 1/2. Do not crowd the pan. .3/4 " thickness. Rest it for an hour in the refrigerator. Squeeze both lemons and remove the juice. Serve hot with lemon wedges.
slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls. chili powder. Rub oil into 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. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. turmeric powder and mix well. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour. salt. .
This smoky flavour is greatly prized. cooked meats are placed around this. degs. repeatedly. or as the last. before adding the vegetables for example. tomatoes. kadipatta. As the meat cooks. After the oil separates from the mixture. in massive doublewalled ovens called bukharis. Usually onions. and stock are introduced to the pan if and when the ingredients start to stick. for example. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. the main ingredient (meat or vegetable) is added and cooked. burn or cook unevenly. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. huge quantities of food was cooked in large vessels. vinegar and spices for a day or two before eating. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. Do-Piaza: . This smoking adds a delicate flavour to the prepared meats. ginger. but to make sure that this doesn’t stick. its fat. The oil extracts and retains all the sharp flavours of the rai. or mud ovens. Bhunna: In India. roasting of meat is done in tandoors. a small amount of water is added. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. yogurt. Bhunao (Saute/stir-fry): Small quantities of water. etc and coats the entire dish being prepared. and marinade dribs onto the charcoal. Bukhara: Dum Pukht cuisine in India is over 200 years old. garlic and green chillies are fried in oil. hing. pouring the tempered oil over dal.Baghar (Tempering): Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process. In Rajasthan. jeera. or bowl.Also known as tadka or chonk. sending up sizzling steam that permeates the whole joint. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori.
it is used to cook food very fast. Kadhai cooking is quick and no water is used in this style of cooking. in which the food is cooked. and like kadhai cooking is eaten immediately. The round bottom uses less oil and cooks the food evenly. Dum (Steaming): In the olden days. was the legendary cook at Akbar’s court. For example mutton cooked in that particular style is called Ghosht do piaza. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. it is said he could conjour up culinary delights using only two onions. Talna (Frying): In Indian cooking frying. . when it is called for. is done in a wok or kadhai. all children in India are told. The food continued to cook in its own steam. is placed directly on the table. Kadhai (Round bottomed pan): Usually the kadhai. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Tawa: A thicker version of the household griddle. Both bhunao and dum are aspects of Handi cooking. which is constantly stirred until cooked. the outer rim is used to keep the food warm. Dum means. retaining all its flavour and aroma. Some coal was placed on the lid to ensure even cooking. the lid helps retain the aroma and flavour. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. “to steam” or “mature” a dish.Mullah Do-Piaza. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. where everyone eats out of it. One of the navratnas .
02. 1/2 kg fish fillets. A few curry leaves 09. 05. 1 tsp peppercorns. half slit 07. 2 cups thin coconut milk 10. Cook the fish over low heat with the lid on until the gravy thickens. 1 tsp garlic. crushed 08. 2 cup refined vegetable oil 03. MATHEW FISH MOLEE INGREDIENTS: 01. 1 cup thick coconut milk Method 01. sliced 04. Continue to cook over low heat for a few minutes. Add thin coconut milk and stir to a simmering point. garlic. crushed 06. Remove from heat and serve hot.MRS. Add fish pieces and salt. 1 cup onion. cut into four 12. Clean fish well in salted water. Salt to taste 11. cut into pieces 02. ginger. 04.K. Heat oil in a pan. 03.M. To serve 6 . taking care to see that the curry does not curdle. 1 big tomato. peppercorns and curry leaves. Saute onion. 1 tsp ginger. crushed 05. 6 green chillies. chillies. Stir in tomato and thick coconut milk.
a few of the curry leaves. Immerse and cook prawns until soft with 1 tsp ginger. 1 tsp chilli powder 2. shell and devein. 2 cups onion. ½ prawns For the masala 1. sliced 4. 1 tsp ginger. K. Wash prawns. In an earthenware vessel. Heat the oil in a pan.Mrs. 3. 4. add the sliced onions and fry till brown. When the curry is almost dry. 2” ginger 6. washed and soaked in water 8. water and salt. To serve 5 . 6. 1/8 tsp pepper powder 4. A few curry leaves Method 1. 3 pieces cocum. Salt to taste 11.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. Splutter the mustard seeds.M. ½ cup coconut oil or any refined vegetable oil 2. Add the prawn mixture and fry well. 10 garlic cloves 7. 10 button onions 5. 1 tsp coriander powder 3. Coarsely grind ingredients 1 to 6. remove from fire. 2. mix the ground ingredients with cocum. 5. julienned For the seasoning 1. Add the remaining curry leaves. 1 tsp mustard seeds 3. 2 cups water 10. Remove from fire and serve hot. 8-10 curry leaves 9.
Salt to taste 18. 3. 1 tsp aniseed 8. Stir in the meat and fry well until dry. 1 kg mutton or chicken 2. 1 tsp mustard seeds 3. 8 garlic cloves 13. ¼ tsp pepper corns 6. smeared with salt and turmeric and fried. and fry the onion. Mathew You will need: 1. After the meat is tender and coated with a little gravy. 16. Grind into a paste ingredients 2 to 10. 4. 2 dsp onion. finely chopped To serve 10 Method: 1. ¼ cup refined vegetable oil 2. sliced long 14. 1 cup hot water For the seasoning: 1. remove from fire. Heat oil. ½ cup button onions. 2” cinnamon 9. A few curry leaves 15. sliced 12. Splutter mustard seeds. ½ tsp cumin seeds 7. . 2. ¾ dsp chilli powder 3. 1 dsp vinegar 17. 2 cardamom pods 11. Wash and clean the meat. Cook the meat. adding the ground paste and ingredients 11 to 18. ½ cup coconut.MEAT OOLARTHIYATHU Mrs. ½ tsp turmeric powder 5. 1 dsp coriander powder 4. sliced thin and small. 3 cloves 10. Cut into medium-size pieces. K.M. 2 tsp ginger.
Note:½ cup thick coconut milk can be added last and allowed to simmer once. Stir in the meat and saute. Serve hot.Mrs. long slices onion 1 dsp. Turmeric powder ½ cup oil 1 tsp. Let the meat cook till oil floats on top. When it splutters. Mustard seeds ¼ cup thin. vinegar and salt.K. See that the gravy is thick and creamy. . Pork. add onion and saute till it turns light brown in colour.M. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. cut into small pieces 3 dsp.Mathew INGREDIENTS: 1 kg. Pepper powder ½ tsp. Chilli powder 1 dsp.PORK CURRY HOT . Add the soaked masala and fry it on slow fire till the oil separates. Add boiling water.Heat oil and fry mustard. Remove from fire. Coriander powder ½ tsp.
To prepare The second set of ingredients are ground to a smooth paste. Three cups of water are poured to this and the meat pieces are cooked.4 dessert spoon Onions sliced. Mathew Duck meat cut to large pieces.½ cup Coconut milk extracted from I cup scraped coconut. Coriander powder. a little more is added and the sliced onions are sauted.¼ teaspoon Sahjeera.2 teaspoon Turmeric powder. K.1 teaspoon Cumin.M. When it is sauted well. the meat pieces are added.3 cups.1 piece Cloves. . This is then transferred to the serving dish and decorated with the fried potato cubes.9 Cardamom.1 kg. Once it is cooked the gravy is separated. If oil in the kadai is not enough.1” piece Vinegar. the meat pieces are marinated with the paste along with vinegar and salt. When the gravy thickens and mixes well with the meat.¼ teaspoon Cinnamon (1” length).1 dessert spoon salt. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.Mrs.DUCK ROAST –I .½ cup Potatoes cut to square cubes and fried. it is taken off the fire. the gravy and coconut milk are added and when it begins to boil well. Garlic pods-8 Nos Ginger.2 Nos.½ teaspoon Black pepper.to taste Coconut oil.
1 dsp vinegar 13. 2 cardamom pods 10.DUCK ROAST –II . 8 garlic cloves 11. fry onion and keep aside.Mrs.M. 1” ginger 12. To serve 6 . Drain the oil from the pan. 7. When this boiled. 2 dsp coriander powder 3. 12.Mathew You will need: 1. Wash and clean the duck/ cut into large pieces. K. Apply this paste o the duck pieces. adding more oil if necessary. separate the pieces from the gravy. When the duck is cooked. 2” cinnamon 8. 10. 11. soaked in salt water and squeezed dry 19. ½ tsp turmeric powder 5. 4. Pour the masala gravy into the same pan and add the fried onion. covering the pan with a tight-fitting lid. parboiled and quartered lengthwise 16. Drain and keep aside. Remove from fire and serve the roast with the potatoes around it. 2 cups hot water 15. 5. 1 tsp peppercorns 6. ¼ cup refined vegetable oil 18. 6. Fry the cooked pieces of duck in the remaining oil. add the fried pieces of duck and cook until all the gravy has been absorbed. Add vinegar and salt. In the same pan. Add 2 cups hot water and cook the duck. 1 tsp aniseed 7. ½ cup onion. Salt to taste 14. 2 tsp chilli powder 4. sliced. Fry the potatoes in ghee and oil. 9. Add the coconut milk. 1 cup thick coconut milk Method 1. Grind into a paste ingredients 2 to 11. 1 kg duck 2. 9 cloves 9. 13. 2 dsp ghee 17. Drain and keep aside. 3 potatoes. 8. 3. 2.
garlic paste. tomato sauce and potatoes to the chicken in the saucepan. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. cinnamon. black pepper. or until potatoes are tender. Stir a few seconds. peeled and cut into. Cover the saucepan. Fry onions. This mixture is the vindaloo paste. Set aside.CHICKEN VINDALOO 2 teaspoon cumin seeds. Serve over rice. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add the chicken. whole 1 teaspoon peppercorns. Add the coriander and turmeric. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. Heat the remaining oil in the saucepan over medium heat. Heat oil in large saucepan over medium heat. Turn off the heat. whole 1 teaspoon fenugreek seeds. until they are a rich. add the ginger. light 10 tablespoon vegetable oil 2 large yellow onions. ground 1/2 teaspoon turmeric. cardamom seeds. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. but do not discard the oil. . cut into. ground 2 lb chicken breast (boneless). vinegar. half-rings 6 tablespoon water 1 ginger. peeled. reduce heat to low and simmer for about an hour. peeled and coarsely. chopped (or less) 1 tablespoon coriander seeds. salt. Put the ginger and garlic in a blender. When hot. cayenne pepper and brown sugar. fresh (1-inch cube). combine ground spices. Stir until the paste browns slightly. stirring frequently. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. black mustard seeds and fenugreek seeds together in a spice grinder. and coarsely chopped 10 garlic cloves. a little at a time. dark brown. Remove onions with a slotted spoon and put them in a blender. Add this onion paste to the spices in the bowl. Stir and bring to a slight boil. and brown lightly. Add the vindaloo paste. Add about 3 T water and blend until you have a smooth paste. In a small bowl.
Keep it aside and drain oil. garlic. Grind the ginger. Put the onions and fry for a few minutes. . Add 1 tbsp of yogurt and fry for 30 seconds. 6. bay leaves and cloves and fry till bay leaves turn brown. 8.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. almonds with water. Put the chicken. Heat some oil and put the cardamom. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 4. 7. 3. Add Garam Masala and corriander leaves and cook for another 10 minutes. Pour the paste from the blender and fry for a couple of minutes till the oil separates. 2. 5. whipped cream and salt and cook gently (low heat) for 20 minutes.
Simmer 5 minutes. melt the butter over medium heat. 2. ** 1/4 cup heavy cream 1 fresh ground pepper. * 1 cup cooked chicken. 4. 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. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. 5. then lower heat and simmer 10 minutes.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. and the 1/2 cup of milk. the sugar and salt. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. Bring soup to the boil. Recipe By : "The Bombay Palace Cookbook". by Stendahl . blending well. top with a teaspoon of heavy cream in the center of each bowl. Stir in the garlic and ginger paste and the dry masala. Add the stock. In a large soup pot. Add the minced chicken breast. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. When serving. minced 2 tablespoon fresh ginger. Grind a bit of black pepper in the center of the cream. 3.
turn over.masala. Pour it over the chicken and marinate overnight in the refrigerator. Blend in the garlic. Cut the meat into 1-inch pieces and place on a platter. Mix together the yogurt and half the oil. and paprika. Preheat oven to 500 F. 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. Thread chicken pieces onto metal skewers and bake for 15 minutes. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. ground chili. garam. ginger. from Feast of India By Rani . baste the other side. Remove the chicken from the skewers and serve on a platter. peeled and 1 crushed 1 inch piece fresh gingerroot. Baste with the marinade and the remaining oil. oil 4 cloves garlic.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. skin. and bake for 15 minutes more. Marinate for 30 minutes. cumin. and bones from the chicken.
DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Put in the rest of the ingredients along with the dal and a little water. . of ghee over top before serving. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Mix thoroughly with a spoon. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. to taste 1 chili powder. ghee and fry onoin. Cover tightly and cook over a low fire till the dal is tender and quite dry. Remove from fire and pour 5 tblsps. minced 1 teaspoon ground cumin seeds 1 salt. Heat 1 tblsp. ginger and garlic till soft.
Peel off the darkened skin. Fry the masala for a minute and add tomatoes. • Add turmeric powder. • Mash the brinjal well. Keep on rotating until it gets roasted properly. red chilli powder and salt. Turn upside down when lower portion becomes soft. Cook until tomatoes become soft. • Remove from the flame and submerge it in a bowl containing cold water. • Heat oil in a frying pan or kadhai. Stir properly and fry for about 5 to 7 minutes on medium heat. . Add onion and green chilli and fry on a medium flame till onions turn golden brown.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. Serve it garnished with chopped coriander leaves. • Baigan Bharta is ready. • Now add peas and mashed brinjal. garam masala.
• The mixture would turn almost dry. Fry for another 5 minutes. Occasionally add a little water if required. ginger and garlic in the vegetable oil. • Add tomato pieces and salt. • Add remaining spices and fry for a few minutes. • Chettinad chicken is ready to serve. • Put the lid and simmer the contents for about half an hour. • Fry chopped onions. . • Add chicken pieces and mix well to coat them with the gravy.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.
• Dal fry is ready. • Fry the mixture on medium flame for 3 to 4 mintues. Soak it in about 2 1/2 cups of water for half an hour. • Serve it garnished with chopped coriander leaves. ginger. • Pour this mixture into cooked dal and mix thoroughly. Stir the mixture periodically. • Put chopped tomatoes. Now add chopped garlic.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. onion. chilli powder and salt and fry again on a high flame for about 3 minutes. turmeric powder. • Pressure-cook the dal until it is done. • Take oil in a frying pan and heat it.
• Reduce the flame to medium. chili powder. • Garnish with chopped coriander and add butter. • Saute cumin seeds and add garlic paste. • Serve with naan or rice. • Pressure cook urad daal and rajma with water and little salt. • Add cream and curd to the daal.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Mash the mixture and again cook for 15-20 minutes. • Heat oil in a kadhai. Add daal and stir. • Fry till tomatoes turn soft. • Add garam masala powder. • Fry for a few minutes. 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. and green chilies. • Add tomatoes. dhania powder. • Now add turmeric powder. ginger. finely chopped • 3 Green chilies. • Fry the paste till light brown. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Cook for about 25 minutes. • Add onions and saute till golden brown. and salt. • Remove from the flame as soon as it begins to boil. .
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS. 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 ---- .
grind by hand and press through a fine sieve afterwards. Then grind finely in an electric grinder. . Store it in an airtight container for up to 3 months.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. If electric grinder is not available. shaking the pan time to time. Make sure you always close the lid tightly after use. When the spices give off the fragrance allow to cool slightly.
Close the lid tightly after use. push through a fine sieve. without roasting them first. . Store in an airtight container.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents.
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