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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.
Simmer for 10-12 minutes. cloves. add the potatoes and 2-3 cups of water. cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. . coriander seeds. Remove the lid. peppercorns. Add the pork and pressure cook till almost done. Garnish with coriander. Add the ground paste and saute till oil leaves the sides of the pan. Remove and keep aside. Serve with steamed rice or bread. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. cardamoms and green chillies till the onions are transparent. Fry sliced onions. red chillies. garlic.
Make a fine paste of all the roasted spices along with scraped coconut. Stir constantly. Stir fry on a medium heat up for 3 minutes. Mix in the paste and 11/2 cup of water. Mix in cut onions and stir fry till golden brown. Roast cumin seeds. Serve hot with steamed rice. Mix in green chillies and cut tomatoes. Heat up oil in a pan. Slit green chillies and cut into half. Cut onions and tomatoes.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. . Stir fry on a low heat up for about 5 minutes or till fish is just done. Bring it to a boil and then mix in fish pieces and salt. wash and cut each fish into 5-6 pieces. coriander seeds and whole red chillies. ginger and garlic paste and malt vinegar.
Add salt. green chillies. Serve hot with nan or chapatis. Cover and cook till the water dries and peas and keema are done.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. turmeric and coriander powder. Garnish with coriander leaves. Add cardomoms and garam masala and simmer. .
Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Chinese chili chicken goes well with steamed / boiled rice. ajinomoto and remaining Soya sauce. Serve chinese chili chicken hot garnished with chopped green onion tops. Now in a separate wok / kadhai heat 1 tbsp. corn flour. . Take 1tbsp. oil and add garlic paste and green chilies and sauté for few seconds. 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Bring to boil and add sugar. salt. Cook for 2-3 minutes. pepper powder. Add 2 cups of chicken broth or water.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. Heat oil and deep fry the marinated chicken pieces till golden brown. salt . Soya sauce.
Serve the gobi manchurian hot. Dip the gobi florets in the paste and deep fry till golden brown.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. Heat oil in another pan and add the left ginger & garlic paste. Garnish it with coriander leaves. mix aginomoto. soya sauce and tomato sauce to it. . Keep aside. Take a tsp. chopped onions and green chili to it. add it to the paste. corn flour and salt using water. Add fried Gobi kept aside and mix well. of ginger and garlic paste. Now.
Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Gently add the fried balls to the gravy.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. Make small balls (like koftas) of the mixture . pepper powder. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. sugar and soya sauce. Sauté garlic. drain and keep aside. salt. Now in a separate pan heat 2 tbsp oil. ajinomoto. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. green chilies and spring onions. Bring it to a boil. Add water. corn starch and add few chopped chilies and little salt to it. .
egg and water and make a smooth batter. Add the bean sprouts. Deep fry in hot oil until golden. Cook both sides of the pancake till golden. Serve the vegetarian spring roll hot. salt.garlic and mushrooms. stir fry for 10-15 seconds. To make the spring rolls place 2-3 tbsp. sealing the edge with a little flour and water paste. pepper and soya sauce. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Add leeks (if available) and stir fry for about 1 minute. Repeat the same till whole batter is utilized. Set aside the filling to cool. of the filling in the center of each pancake.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. . then add carrots. To make the filling heat 2-3 tbsp oil in a wok. Fold in the sides and form a tight roll. add ginger . cook stirring for 2 minutes.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. cabbage and cook tossing the vegetables until they are crisp-tender.
Then add first milk. Cook for 10 minutes. pour into fried masala and put in fish pieces. Take rest of the milk. Saute the onion. tomato in oil till light brown. curry leaves. chillies.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Add juice of half a lime or to taste. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Soak the grated coconut in warm water and then remove and keep aside first milk. ginger. When cooked add cornflour dissolved in water and boil. .
chopped in circles. fry fish pieces on both sides till golden & crisp. Serve fried fish tikka with chopped onions. mint or coriander chutney. chili powder. cumin seeds powder.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. salt. Heat oil in a pan. lemon juice. garam masala. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. . Add fish pieces to the above mixture and mainate them for about 3 hours. ajwain . besan flour in yogurt.
first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. . Empty the paste into a deep dish or shallow bowl. Fry all the pieces of fish this way. discard it. karhai or frying pan over a medium flame. Set the plate at a tilt and leave it tilted for 2-3 hours. Put the green coriander. When very hot. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Remove with a slotted spoon. dip 2 or 3 pieces of fish. garlic. turning the pieces over once.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. until the fish is cooked through. As water accumulates at one end. Set the oil to heat in a wok. Serve the fried fish hot with green chutney. 5 cm long and 4 cm wide. 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. Put the yogurt into another deep dish or shallow bowl. green chillies. Fry for about 5 minutes. 1/4 tsp of salt and tbsp of water into the blender. Add 1/4 tsp of salt to the yogurt and mix it in. Blend until you have a paste.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 .
medium 1 no.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. . Tomatoes. chopped 2 tsp Garlic. Green cardamom 2 no. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. red chili powder and turmeric powder and sauté. grated coconut. cinnamon. Cloves 1/2 tsp Turmeric powder 1 no. large 2 tsp Ginger. cumin seeds. cloves. Add the tomatoes. Add the chicken. then add curry leaves and the ground paste and sauté for some time. coriander seeds. Roast the whole red chilies. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. star anise. Whole red chilies 1" stick Cinnamon 3 no. Heat oil in a vessel and fry the onions till golden. green cardamom. Cover and cook till the chicken is done. Lemon 10-12 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Onion. Curry leaves Fresh coriander Garnish. poppy seeds. rotis or tandoori naan . fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Chop the onions and tomatoes separately. remove the skin and cut into small pieces.
Unmold at once on platter and fill with indian chicken curry. garlic and onion. heat until plump. celery.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. add apple. Add all to rice and mix. Stir into onion mixture. stirring constantly. Press mixture into greased mold. stir and heat through. Cook until onion is tender. curry powder. 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. Cook until thickened. add onion and almonds (until golden). . 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. Serve over rice ring. Add chicken and mushrooms. 3/4 teaspoon salt and broth. Combine cornstarch. Rice Ring : Melt butter in skillet. Add raisins. diced 1 (3 ounce) can mushrooms. add milk.
While doing this. Marinate overnight in the refrigerator. .CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. cut into 2 inch cubes. tomato paste 10 oz. make the sauce in Part B. basting with margarine twice. 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. Preheat oven to 350º F. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. tomato puree 2 lbs. Bake the chicken for 8 minutes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast. Drain excess marinade and bake for another 2 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. tomatoes. Put tomatoes.
and salt. red chili powder. Strain through a strainer and bring to a boil. cloves. Add fenugreek and ginger juliennes. green chilies. If the sauce tastes sour. Cook over low heat until reduced to a thick sauce.Add ginger and garlic paste. stir. Add butter and cream. add honey to taste. and serve with the chicken tikka masala . cardamoms. Stir.
Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings .
Cook covered till the chicken is tender and serve hot with rotis. Once the onions are pink in color add the tomatoes. sliced 1 tsp coriander powder 10 cloves garlic. Now heat oil in a wok and throw in the cloves first. Once it starts boling add the marinated chicken. . cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. chopped 1 medium onion. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. add the coriander powder. After that put in the garlic and then the onion. 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. Once the tomatoes start getting a little roasted.
Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame.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. garam masala. Grate mava. tomato (tamatar) paste. Add salt. ginger (adrak). green chilly (hari mirch). Take off the fire and serve hot. cream (malai). Continue cooking it on medium flame till ghee/oil begins to separate. . Simmer for 2 minutes. Add onion (pyaj). Add mava. Heat clarified butter (ghee) in a pan. Grind onion (pyaj). turmeric (haldi). red chili powder (lal mirchi).
garam masala. . Then add tomato paste. turmeric. Heat butter in a pan. Put the pan on the flame and then add milk to the mixture. red chili powder. dried pudina leaves and mix well. Saute onions till pink in color. Put off the flame. cream . Grind tomato. salt.. Keep it aside for an hour. curd. green chilly.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Chop onion very finely. Continue cooking it on medium flame till ghee/oil begins to separate. Simmer for 5 minutes and then finally put off the gas. ginger. Add cottage cheese. Take off the fire and serve hot.
roasted sesame seeds. Mix in broken cashewnuts and raisins. turmeric powder. red chilli powder and roast till the oil leaves the masala. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. mix in onion paste and stir fry till pink. Take off the heat. . Heat up oil in a pan. Keep aside. Mix in boiled peas and stir. Mix in tomato puree.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. roasted khoya and stir. Mix in coriander powder and stir to mix well. Boil green peas. Sprinkle with cut coriander. Mix in ginger-garlic paste and sautÃ©. Sprinkle cut green chillies. crushed red chillies on the bread croutons and mix well. Mix in salt.
Heat mustard oil in a kadahi. Turn off the gas. ( soak it for a 1/2 hour). Cook it for 10-15 minutes. . Serve sangri ki sabzi hot with dal ke parathe. hing. Strain the sangar through a strainer. Keep the strained water aside.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. Add curd. If required add the strained water. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. jeera and sabut red chilly. When the tadka is ready add the masala paste. Put it in a pressure cooker and wait for 1 whistle. Now give tadka by adding mustard (grounded). Add to the kadahi. sangar and soaked amchur.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 .
1 tsp salt. corn flour. salt.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. vinegar. garlic. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Add the green chillies. ginger and water to just coat the paneer pieces with the mixture. Mix together the cottage cheese. . egg. ajinomoto and the fried paneer cubes. soya sauce. Mix well. and garnish the chilli paneer with finely cut spring onions and coriander.
When the capsicum are done put off the flame. Then add onion. tomato. tomato. Continue cooking it on medium flame till ghee/oil begins to separate. Serve with nan or paranthas. ginger paste. capsicum in long pieces.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. salt.. Add bay leaf. Add paneer and capsicum pieces. Take off the fire and serve hot. Grind onion. Mince cloves and cinnamom. ginger. red chili powder and orange color. Cook on low flame. cinnamon. cloves. . Heat clarified butter in a pan.
Serve the matar paneer sprinkled with garam masala and coriander. Pour in the water and simmer gently for 20 minutes. chili. Fry the paneer to a light brown and remove to drain on a plate. . Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Heat the ghee in a frying pan and cut the paneer into 2. the garlic and coriander seeds. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt.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. tomato and salt.5-cm/1-inch cubes. Stir for 56 minutes over low heat.
Add ginger-garlic paste and stir-fry for a minute. 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. Just before serving. heat pure ghee in a small pan. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. . Now mash it in a mixer. add chili powder and immediately pour on the indian palak paneer. Hold the pan over bowl. Now add onions and fry till golden brown. Take out in a bowl. Caution: Don't allow chili powder to burn . Add Paneer pieces to the gravy and cook until done. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add all spices except red chili powder. Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Heat oil in a kadai.
add the cumin seeds. fry till brown. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Garnish with chopped coriander and serve hot. chopped onions and the ginger garlic paste. Heat oil in a deep bottomed pan. . Add turmeric powder. Add the chillies and tomatoes and fry till they are soft and pulpy. salt and little water so that all the masalas are well combined.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. garam masala powder.
potatoes. Add the spinach. . Cover. salt and chilies. Stir several times and then arrange the tomato and lemon slices over the mixture. Serve the aloo palak hot as a side dish.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. lowering the heat and cook for another 5 minutes. Cover and cook over a moderate heat for about 10 minutes.
Dry the potatoes on a cloth and heat the ghee or oil. Stir in the tomato puree. prick all over with a fork and soak in the water with little salt for 2 hours.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Deep fry the potatoes until golden brown. . Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. curd and salt. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Drain and set aside.
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.
until they begin to splutter. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. for 5 minutes. Add the cauliflower florets and fry. 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. Drain well and set aside. stirring. the ground spices and salt and cook for 7-10 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until the vegetable are tender. Add the potatoes. Add the green chilli and fry for a further 1 minute. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. .
. Heat oil in a pan. For a different taste in aloo sabzi . Serve the aloo sabzi hot with roti or paratha. Green chillies 4-5 nos. 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.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. fry till the seeds start spluttering. curry leaves. add the mustard seeds. you can substitute mustard seeds with cumin seeds. slit green chillies. add salt and turmeric powder and cubed aloo (potatoes). peel and cube the potatoes.
Lower the flame. add ginger and sauté till slightly fried. until they look slightly fried. turmeric and chilli powder. by holding each in the palm of your hand and closing the fist. Heat the ghee. garnished with coriander leaves. When the cumin splutters. coriander. add potatoes and green chillies. and then simmer uncovered for about 15 minutes. salt. . stirring vigorously until all of it is well blended. turn around over high heat. Stir a few times until well mixed. add cumin and asafoetida. Add about 2 cups water. bring the mixture to a boil. Add garam masala. Keep these unevenly broken potatoes aside until further use.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). Serve aloo dahi wale hot. add yogurt 1 tbsp at a time.
coriander leaves and shredded ginger. Simmer. coriander. then add garlic and chopped ginger and green chilies. Finely chop the remaining ginger. reserving 1 cup of cooking liquid. Heat oil and sauté onions till golden. turmeric and chili powder and sauté over low heat until the oil separates. Drain. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Add tomatoes. finely crushed 2 green chilies. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . the reserved cooking liquid. sliced 3 medium sized tomatoes. Add chole.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. . Sauté for 5 minutes. cumin. uncovered until the liquid has been absorbed.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. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. salt and half of the coriander leaves.
Add 250ml/8fl oz/1 cup water. carrots. Stir gently to mix well. Stir and simmer gently for 5 minutes.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). Set aside. French beans and potato in a medium-sized saucepan. poppy seeds and salt in the container of an electric blender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Cover. peas. cut into 2. the yogurt and the garam masala. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant).5cm/1in pieces 1 medium-sized potato (100g/4oz). turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. 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. Meanwhile put the coconut. chillies. Now add the tomatoes. When the vegetables are cooked. Add 150ml/5fl oz water and grind to a fine paste. Bring to the boil and simmer gently for 2-3 minutes. . add the spice paste and another 150ml/5fl oz water. Bring to the boil.
green chilli. and saute for 2 minutes. add cumin. Add lemon juice. Add hara channa and cook until done. Garnish the hara chana masala with chopped corriander and serve hot. 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. chopped coriander and garam masala powder.HARA CHANA MASALA RECIPE INGREDIENTS: 1. . bay leaf.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped ginger.
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 .
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. Add paneer . Gently scoop out the centers . Place tomatoes in a cooker container .mix well and cock for a minute. Red chili powder to taste. . Keep aside the scooped portion and chop the cut tops .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. Top with grated cheese and chopped coriander. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Serve the stuffed paneer tomato hot. Heat oil in a kadhai add chopped onions and green chilies till tender. put little butter and pressure cook for one whistle. Fill tomatoes with the mixture. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Cut the top of tomato (tamatar ) like a cap.
STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Now add all spices. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. 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. chopped coriander leaves and thinly sliced rings of tomato. drain water and keep aside to cool. . Garnish the bharawan capsicum with grated paneer. Mash the boiled potatoes.
little salt and chili powder to it. .ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. Make small balls of aloo (potato) mixture. and green chilies to the mashed aloo (potatoes) and mix well. chili powder. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. garam masala. add turmeric powder. coriander. In a bowl take a cup of gram flour. brown Serve aloo bonda hot with chutney. Dip each ball in the batter and deep fry them till golden. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
red chilli powder. salt. Add about 1/4 tsp of tamarind and green chutneys in each. Sprinkle finely chopped onions. Then generously sprinkle sev all over the puris..SEV PURI RECIPE INGREDIENTS: 10 . Fill with a few chopped boiled potato cubes.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Garnish with finely chopped coriander. Sprinkle cumin powder. . Serve fresh.
. Drain the water from the grated potatoes and mix that as well. .BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. Finally garnish with coriander leaves and lemon juice. onions. tomatoes. Add the sev and kaara pusa directly and mix well. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. Serve immediately.
Now. red chilli powder and fry for 30 seconds. Add ginger garlic paste. add chopped onions. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. chat masala powder. Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. To prepare the ragada: Wash and soak channa for about 6 . .8 hours. jeera powder. dhania powder. Take the mashed potatoes into a bowl. peel and mash the potatoes well. turmeric powder. fry till the onions are light golden brown. add ginger garlic paste. garam masala powder. Heat oil in a kadai. add the bread crumbs and knead well. Press each ball with hand so that it would make into a round patty. Boil channa with baking soda in pressure cooker till soft.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. turmeric powder and salt. Mix and knead well into a dough. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Divide the dough into balls.
Cover and cook on medium heat for 3-4 minutes. put two cutlets in the plate.Now. Sprinkle chopped onions and coriander leaves. Pour the ragada on the cutlets. . enough water. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Take the serving plate. curd and mix well. Sprinkle a pinch of chat masala powder and serve hot. add the boiled peas.
Keep an eye. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. Roll the potatoes in the remaining mixture. Now in the grinded mixture mix cayenne powder. Saute for a minute. Add coconut and stir fry until browned. cashews and turmeric powder. salt. coriander seeds and peppercorns. . Now add sliced onions and fry until brown. Add little water if needed. Cook over low heat without burning. Slit each eggplant lengthwise into four. Grind the mixture to a paste using blender.. until done.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. add little water if necessary. tamarind paste. Heat the remaining oil in a pan and add the vegetables. remove and allow to cool. Serve hot with roti. Stuff the eggplants with this mixture. keeping the stem end intact. reserving some. sugar.
Mix in tomato puree. Heat up oil in a kadhai. red chilli powder. coriander powder. garam masala powder and salt and stir fry till oil leaves the masala. bring it to a boil and then mix in green peas and mushrooms. Serve hot with naan and roti . turmeric powder. Cut onions finely. Stir fry on low heat up for five minutes. mix in green cardamom. wash and cut mushrooms in quarters. Mix in cashew nut paste dissolved in one cup of water.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. cinnamon stick and cut onions and stir fry until light golden brown. stir well. Add a cup of water. garlic paste and stir fry for half a minute. Adjust seasoning.
ajwain. coriander leaves. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. add the filling to the one chapati and cover it with the second one. as you would do for any paratha/roti. Make two medium size chapati. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. 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). . Now roll it slightly. Note: It makes 18 parathas. and garam masala as a filling in paratha. green chilies. salt. Turn it and pour half tablespoon oil or butter. Mix grated cauliflower. Turn it and again pour oil or butter on the other side. ginger.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Cook on a pre-heated Tawa (flat griddle plate). chili powder.
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). Fold it like a handkerchief. . Place the rumali roti carefully over it and cook till done. maida. Serve rumali roti hot with indian curry. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. salt and baking powder and sieve them together.
then cover with damp cloth and allow the dough to stand for 15 minutes. Add the remaining oil. knead again. . Divide the dough into 8 balls and allow rest for 3-4 minutes. About half an before the naan are required. 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. eggs 2tbsp of oil in a bowl. turn on the oven to maximum heat. Knead the dough again and cover and leave for 2-3 hours. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Serve hot. Mix the sugar. salt and baking powder into a bowl and make a well in the middle. Shape each ball of dough with the palms to make an oval shape.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. milk.
Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. Make powder of fenugreek leaves and mix it to the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. turmeric powder and mix well. Knead well again the dough and make balls. salt. chili powder. .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.
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). Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool. Turn it and again pour oil or butter on the other side. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. add the filling to the one chapati and cover it with the second one. Fry until ginger starts turning brown. Divide the mixture into 10 equal portions. Cook on a low heat till golden brown. . Spread it on the paratha and shallow fry over low heat. Make two medium size chapati. then drop asafetida.maida. Seal the edges so that mixture doesn't come out. For stuffing heat oil in a kadhai over moderate heat. Turn it and pour half tablespoon oil or butter. Now roll it slightly. A few seconds later add the peas. Toss in ginger and green chilies. Cook on a pre-heated Tawa (flat griddle plate).
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
1tbsp oil & salt. Cook the lachha parata on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Take a Ping-Pong ball size lump of dough. Turn the lachha paratha and pour half tablespoon oil or butter. Make dough 30 minutes before and cover it with moist muslin cloth. as you would do for any paratha/roti.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). 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid. (Refer the picture). Spread Oil on every fold. Using a knife make a 2" cut lengthways and fold it inwards . . Cook on a pre-heated Tawa (flat griddle plate). Now spread the ghee properly over entire surface. Now roll it into a circle of appox. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
add the filling to the one chapati and cover it with the second one. Mash the potatoes. Make two medium size chapati. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Now roll it slightly. Serve aloo paratha hot with yogurt (curd). Add all the stuffing items to mashed potatoes and mix it properly. as you would do for any parantha/roti. Put it in a pre-heated oven at 450-degree.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). .
Butter the besan roti generously and serve hot with lentils. 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. Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin.
peppercorns. Add vinegar and simmer for another 5-6 minutes. red chillies. . Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan. Add the pork and pressure cook till almost done. cloves. add the potatoes and 2-3 cups of water. garlic.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. coriander seeds. Fry sliced onions. Simmer for 10-12 minutes. Remove the lid. cumin seeds and the cinnamon with malt vinegar. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Garnish with coriander. Remove and keep aside. cardamoms and green chillies till the onions are transparent.
Knead into a soft dough with egg whites on a clean surface. . Mould into desired shapes. Add almond essence and food colouring if required.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar.
Allow to cool slightly. Then hang it up in a muslin cloth to drain for 3 hours. Remove form the heat and mix in the cardamom powder. Heat the ghee in a heavy pan and add the cheese mixture. . Cut into squares and decorate with silver foil. Stir-Fry over very low heat until the ghee separates. The milk solids are turned into cheese now. Pat into a flat cake and cool completely.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.
remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Cover with plastic wrap or foil and freeze until set. (This will take about 40-45 minutes).PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Pour the mixture into Kulfi molds or small ramekins. thinly sliced 1tbsp. until it has thickened and reduced to about 13/4th cups. cut across into 3-4 slices. Now add the sugar. ground green cardamom seeds (chotti elaichi) 1tbsp. . stiring constantly. Slip each kulfi on to a dessert plate. Now lower the heat and cook the milk. and serve. To serve. skinned badam (almonds). distributing evenly. sugar or to taste 1/2 tsp. Stir the sides of the pan constantly to avoid scalding. stir well. nuts and cardamom seeds. allow to cool. skinned pista (pistachios). finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. stirring constantly. about 6 hours. heavy pan and bring to boil over high heat.
gently shake the pan to keep the balls from browning on just one side. the balls will rise to the surface. Bisquick. The Gulab Jamuns should rise slowly to the top if the temperature is just right. but do not try to move them. . So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Slip in the balls into the hot oil from the side of the pan. After about 5 mins.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. one by one. Divide the dough into 18-20 portions. Heat the oil on high and then lower the heat to medium. The balls must be fried very slowly under medium temperatures. If the temperature of the oil is too high then the gulab jamuns will tend to break. Instead. Now they must be gently and constantly agitated to ensure even browning on all sides. This will ensure complete cooking from inside and even browning. Make balls by gently rolling each portion between your palms into a smooth ball. They will sink to the bottom of the pan. Place the balls on a plate. Cover with a damp yet dry kitchen towel. butter. Add just enough whole milk to make a medium-hard dough.
The pedas are ready to be served. or shape pedas with palms into patty rounds.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. Make sure to stir continuously. first sprinkle some at bottom. Take some mixture and press into mould. Put mixture in a large heavy or nonstick pan. Heat first on high for few minutes. gently turning occasionally. invert and carefully. When set well. Mix pistachios and cardamom seeds and press a bit on top of each. while on heat. add cardamom. The on slow till done. Mix well. . and take off fire. When mixture thick and gooey. Use cookie moulds.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. If using moulds. Allow to cool. unmould.Add powdered sugar and mix well.
add the broken wheat. Once all the water has evaporated. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the sugar. Serve the lapssi hot garnished with blanched almonds and pistachios. Add hot water. . Add more water if the wheat is not tender enough. partly cover and cook on a medium flame till most of the water has evaporated. ghee and 1/2 cup water.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Stir. Heat ghee in a heavy bottomed pan. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Saute on a high flame till it turns pinkish brown. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.
Place them in a dessert bowl. Decorate the rasmalai with pistachios. It should not get brown. except the pistachios well in a separate dish and pour over the squares.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Remove from oven. chill for 2-3 hours and then serve. cool at room temperature and cut into 2" squares. Mix the other ingredients. Bake at 350 degrees for 35 minutes or until it sets. .
Knead until smooth and soft and the dough is free from stickiness. Deep fry in a kadai till golden brown in colour. but don’t worry if you cant make balls make whatever shape u can manage-.mix thoroughly all the ingredients in the basin adding the milk. Add the cinnamon and the nutmeg.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Sprinkle the powdered sugar on top. I know that many of u might be amateurs at cooking. .) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Divide the dough into even sized balls.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. Make a hole in the centre of each rounds so that it resembles like doughnuts. Allow the dough to stand for 20 minutes.drain. Make a dough using a little water.the final product is going to be the same.5 cms. Roll the balls into 3" diameter rounds having a thickness of 0.
raising the heat just enough to brown it at the end. add a little of the milk and mix it in well. The batter should stand for atleast 1 hour before it is used. then bake in a moderate oven for 30 minutes. then add the rest of the milk. beat well for 10 minutes. still beating. make a well in the center and break the eggs into it.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. When half the milk is in. Get a little fat really hot before pouring in the batter. Add about a tblspful of cold water at the last minute for a really light pudding. .
Dissolve the gelatine in a little warm milk. fold in the stiffly beaten whites. Turn out when set. Then take the saucepan off the fire.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. leave to cool. add the sugar. Add the vanilla essence and pour into a wetted mould. . the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Bake this tin in a preheated oven at 180 . Cream together the butter. First pour 1 layer in the tin then the second and continue this process alternatively. Divide this batter into 2 parts. Cool the cake and invert it on a dish. Now mix flour and milk alternately in the mixture. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. In one portion add cocoa powder. essence and sugar.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Mix well till the batter is smooth. Grease and line a 8 inch baking tin.
Add in the apples and the nuts.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. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Pour this mixture in a baking pan and bake for 1. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. . Apple cake is ready. eggs and vanilla extract together. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.15 minutes at 350 degrees F.
Slice the round one in half. . Also bake a two-layer cake in a square pan. Place each half of the round on two corner of the square to make a perfect heart shape. Let it cool completely.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.
. Tops boxes with 6 graham cracker halves. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Pour one scoop ice cream in the center of each of six graham cracker halves.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. Decorate boxes according to liking with candies and icing. To secure candies use icing. Cut down graham crackers crosswise to make half. freeze and serve. Line icing along seams to secure. Line icing along remaining seams. Put the boxes in freezer. Let it freeze for about half-hour. 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.
Mix well. Warm the milk and mix in the sugar. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Gently mix in the cooca powder.40 minutes or until the pudding is spongy. Then put it in the fridge for 1 hour before serving with fresh. Put off the flame and add the beaten eggs and the breadcrumbs. thick and sweetened cream.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Beat the eggs and add the essence. . Allow the pudding to shrink before unmoulding. Grease pudding mould and pour the mixture into the mould.
Add the marmalade. .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. Remove from fire and add 2 tspfuls of lemon juice. Stir well and simmer for about 3 minutes. sieving the flour and baking powder. add a little more milk. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Boil these in water until soft. Dish up the pudding and serve with the sauce. Put mixture into a greased basin. If the mixture is too stiff. egg and milk. cover with a double piece of greased paper and steam for 2 1/2 hours. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water.
finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. Curd rice is ready to be served. Add in the rice. After a minute. . urad daal 1 tsp. mustard seeds 1 1/2 tsp. Sauté them for a minute. add in the ginger. chana daal 1 tsp. coriander and green chilies. 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. Just before serving. Add mustard seeds to the oil. Take the pan off the gas.
Fry whole spices. Cook a little. Garnish kashmiri pulao with fried onions.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. Heat oil and fry onions till golden brown and remove. turmeric powder. . Add hot water and mix well. Add half-saffron dissolved in little warm milk. Finish with remaining saffron and cook till grains are separated and done. add rice and sauté. walnuts & cashew nuts.
curry leaves. Take it off from the flame and add lemon juice and mix well. . salt and fry for 2 minutes. Now add green chilies. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Add turmeric powder and peanuts. Now add this to the boiled rice and mix well.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. fry till brown. allow to splutter.
. Seve hot.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. salt and saute. Pureed tomatoes are sauted with spices and then added to rice. Finally add the water and cook covered till done. INGREDIENTS: 2 large tomatoes made into a thick puree. 1 cup basmati rice. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. Now add the dry spices. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Put in the rice and mix well.
Add onions until golden brown.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. Dice the peeled potatoes and carrots and wash them. add 2/3 cup water. Drain and keep aside. garlic and stir for a minute. Add the dry fruits and nuts when the vegetables are done. Add the portion of plain curd. mint and coriander. sprinkle little saffron curd. add the remaining garam masala and sauté over medium heat until it begins to crackle. Drain the water. Add turmeric and chili powder. then simmer until the vegetables are cooked. stir. Slice the onions and green chilies. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Beat the curd in a bowl and divide into two equal portions. some more water and add half the whole garam masala and salt in a pan. ginger. Peel ginger and garlic and chop finely. saute for half a minute add the chopped vegetables and stir for a minute. Bring the rice to a boil and cook until the rice is done. Heat ghee. Put the rice. and bring to a boil. Chop the coriander and mint leaves. In the handi with the cooked vegetables. . Then add green chilies.
Place a moist cloth on top. cover the lid tightly so that it gets sealed. . Serve the hyderabadi biryani hot with mint chutney and other vegtables.Then spread half the rice and again sprinkle the remaining saffron-curd. Put the handi on dum in a pre-heated oven for 15-20 minutes. mint and coriander and top it with the remaining rice.
ginger and garlic paste. Add salt. Fry the onions.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Add the cooked dhal. Don't discard the cooked dhal water. drained rice and chopped tomatoes. Fry for few minutes. curry leaves and a part of the corriander leaves. mint. Set aside. cinnamon and cardamom. Keep the remaining corriander leaves for garnishing. mix well and add 3 cups of water. When onions are golden add slit green chillies. Garnish with chopped corriander leaves and serve hot. 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. Add the washed. cloves. Add cooked dhal water. . Cook it for 8 to 10 minutes till the rice is done. Fry for 2 minutes.
Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. cinnamon and caraway seeds powder.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add salt and red chilli powder and stir. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish.Cook it in pressure cooker or in a pan or microwave. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. 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. green chilli. Add all the fried vegetables. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cloves. Serve the vegetable (veg ) biryani hot with raita and pickle. Add this fine yogurt and stir well. Then add onions and saute them for a minute ot till they get pink in color.Heat it for about 10 seconds. carrot. potato. Fry the green peas also. Add fine chopped tomatoes and fry till they are properly cooked. black pepper powder and stir for about half minute. Take 1 tblsp oil in a pan and add mustard seeds. Garnish with dry fruits and green coriander leaves. Take the yogurt and make it fine by putting in a blender for just 2 rotations. .
. Cover the bowl with the aluminium foil. Add the paste to the onions and stir for about 5 minutes. 1/2 tsp salt and 2 cup of water. garlic. Preheat the oven to 300°F. Add the shrimps and 1/2 tsp salt. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Put it in the oven for about 10 .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. Add the peas. garam masala. In a serving bowl mix the shrimps and rice together. 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Add the rice and stir fry for about 10 minutes. ginger. cashew nuts & coconut.15 minutes. Make a fine paste of green chilies. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
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. cover and leave to marinate for 2-3 hours. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. 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. . salt . Cut the onion. Heat up oil in a big size frying pot or karahi. Skew chicken and vegetables closely on bamboo skewers. and tomatoes into small cubes. Mix well. Serve with hot with mint chutney. Or you can grill the chicken over hot charcoal. Take off from oil and put it on absorbent paper. capsicum.black pepper soya sauce and hot sauce.
ground coriander. 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. Mix in cut onions. stirring frequently fry for 8-10 minutes to a golden color. Serve hot. Cover pot with a tight fitting lid. Spread half of the cut onions on the bottom. Stir frequently. . Lightly grease a heavy based sauce pot with 1 tblsp of oil. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Mix in meat and onions to it.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. ginger and garlic. Sprinkle with chopped coriander leaves. Mix in the bay leaves stir fry for another minute stirring frequently. fry the mixture until it is well browned and a thick onion sauce has formed.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. turmeric and salt to the chicken and mix well to cover the chicken pieces. Stir well to mix all the ingredients. Mix in the chilli powder. Heat up oil in another pan. Add lemon juice and fry for another minute. Add the chicken pieces and layer the rest of the cut onions on top.
de-vein and wash the prawns. Heat 4 tablespoons of oil in a vessel. Keep the coconut residue also.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Put in the green and curd chillies. Boil till it reduces by half and thickens. Pour in the curry and simmer till it combines well. Pat them dry and marinate in turmeric powder and little salt. Remove from heat and add the coconut milk and reheat to simmering point. wash and slit the green chillies and the curd chillies. Add the marinated prawns. curry leaves and the kodumpuli. Keep aside. Add the coconut residue and 4 cups of water. Strain the curry through a mesh pressing well to extract all the flavors. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. Peel and chop the onion. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. add salt to taste. drumsticks and mangoes. add the methi seeds and the whole red chillies and stir well. add the onion and fry till transparent. . Heat the remaining oil and coconut oil. Cook till the prawns are 3/4th done. Cut the drumstick into 3" pieces. Add the masala powders and stir. Lightly pound the methi seeds and keep. Peel the mangoes and cut into wedges.
Squeeze both lemons and remove the juice. garlic and grind to a smooth paste. . Rest it for an hour in the refrigerator. 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. Serve hot with lemon wedges. Mix all the ingredients for the marinade and apply uniformly on the fish. Do not crowd the pan. Cut slices of about 1/2.3/4 " thickness. fry few pieces at a time.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. Peel ginger. Wash and chop the curry leaves finely.
Pre-heat the girdle (tawa) and cook the missi roti with or without oil. . turmeric powder and mix well. Note: It can also be cooked in an oven or tandoor.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour. Rub oil into the flour. salt. Roll into a slightly thick chapati than usual. chili powder.
The oil extracts and retains all the sharp flavours of the rai. before adding the vegetables for example. Usually onions. 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. for example. degs.Also known as tadka or chonk. but to make sure that this doesn’t stick. Bukhara: Dum Pukht cuisine in India is over 200 years old. roasting of meat is done in tandoors. Bhunna: In India. and marinade dribs onto the charcoal. yogurt. burn or cook unevenly. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. and stock are introduced to the pan if and when the ingredients start to stick. Do-Piaza: . or mud ovens. the main ingredient (meat or vegetable) is added and cooked. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. its fat. vinegar and spices for a day or two before eating. After the oil separates from the mixture. in massive doublewalled ovens called bukharis. or bowl. cooked meats are placed around this. This smoking adds a delicate flavour to the prepared meats. huge quantities of food was cooked in large vessels. sending up sizzling steam that permeates the whole joint. This smoky flavour is greatly prized. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. jeera. pouring the tempered oil over dal. Bhunao (Saute/stir-fry): Small quantities of water. As the meat cooks. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. hing. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. etc and coats the entire dish being prepared. or as the last. tomatoes. ginger. kadipatta. In Rajasthan.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. repeatedly. garlic and green chillies are fried in oil. a small amount of water is added.
is placed directly on the table. Kadhai (Round bottomed pan): Usually the kadhai. and like kadhai cooking is eaten immediately. where everyone eats out of it.Mullah Do-Piaza. the lid helps retain the aroma and flavour. Both bhunao and dum are aspects of Handi cooking. the outer rim is used to keep the food warm. The round bottom uses less oil and cooks the food evenly. it is said he could conjour up culinary delights using only two onions. was the legendary cook at Akbar’s court. For example mutton cooked in that particular style is called Ghosht do piaza. “to steam” or “mature” a dish. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. One of the navratnas . Some coal was placed on the lid to ensure even cooking. retaining all its flavour and aroma. which is constantly stirred until cooked. . Tawa: A thicker version of the household griddle. Dum means. Dum (Steaming): In the olden days. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. The food continued to cook in its own steam. when it is called for. Kadhai cooking is quick and no water is used in this style of cooking. in which the food is cooked. is done in a wok or kadhai. Talna (Frying): In Indian cooking frying. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. it is used to cook food very fast. all children in India are told.
04. taking care to see that the curry does not curdle. cut into four 12. 1 cup onion. crushed 08. Remove from heat and serve hot. 1 cup thick coconut milk Method 01. Cook the fish over low heat with the lid on until the gravy thickens. 2 cup refined vegetable oil 03. Add fish pieces and salt.MRS. 1/2 kg fish fillets. sliced 04. Heat oil in a pan. cut into pieces 02. Continue to cook over low heat for a few minutes. 02. 1 tsp peppercorns. 1 tsp ginger. Clean fish well in salted water.K. 6 green chillies. MATHEW FISH MOLEE INGREDIENTS: 01.M. half slit 07. 1 tsp garlic. Stir in tomato and thick coconut milk. 1 big tomato. Saute onion. 2 cups thin coconut milk 10. Add thin coconut milk and stir to a simmering point. garlic. crushed 06. A few curry leaves 09. 05. chillies. To serve 6 . crushed 05. peppercorns and curry leaves. 03. Salt to taste 11. ginger.
Add the prawn mixture and fry well. ½ cup coconut oil or any refined vegetable oil 2. When the curry is almost dry. K. 8-10 curry leaves 9. Immerse and cook prawns until soft with 1 tsp ginger. 2. 1 tsp mustard seeds 3. sliced 4. 4. Add the remaining curry leaves. 3 pieces cocum. julienned For the seasoning 1. 1 tsp coriander powder 3. shell and devein.M. 1/8 tsp pepper powder 4. Splutter the mustard seeds. 5. 1 tsp chilli powder 2. In an earthenware vessel.Mrs. Heat the oil in a pan. water and salt. remove from fire. To serve 5 . 2 cups water 10. 2 cups onion. washed and soaked in water 8. Salt to taste 11. 10 button onions 5. mix the ground ingredients with cocum. 10 garlic cloves 7.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. A few curry leaves Method 1. Remove from fire and serve hot. add the sliced onions and fry till brown. 3. 6. 1 tsp ginger. a few of the curry leaves. Wash prawns. Coarsely grind ingredients 1 to 6. ½ prawns For the masala 1. 2” ginger 6.
smeared with salt and turmeric and fried. 4. 2 dsp onion. 1 dsp vinegar 17.M. After the meat is tender and coated with a little gravy. Splutter mustard seeds. Cook the meat. 2” cinnamon 9. 16. 8 garlic cloves 13. sliced 12. 2. A few curry leaves 15. sliced long 14. sliced thin and small. Heat oil. remove from fire. 2 cardamom pods 11. Mathew You will need: 1. 1 dsp coriander powder 4. Cut into medium-size pieces. 1 tsp mustard seeds 3. ½ tsp turmeric powder 5. finely chopped To serve 10 Method: 1. Wash and clean the meat. Stir in the meat and fry well until dry.MEAT OOLARTHIYATHU Mrs. 1 tsp aniseed 8. ½ tsp cumin seeds 7. Salt to taste 18. and fry the onion. ½ cup button onions. 2 tsp ginger. ½ cup coconut. ¾ dsp chilli powder 3. 1 kg mutton or chicken 2. ¼ tsp pepper corns 6. adding the ground paste and ingredients 11 to 18. . K. Grind into a paste ingredients 2 to 10. 3. ¼ cup refined vegetable oil 2. 3 cloves 10. 1 cup hot water For the seasoning: 1.
Turmeric powder ½ cup oil 1 tsp.PORK CURRY HOT . Pepper powder ½ tsp. . Add boiling water. Add the soaked masala and fry it on slow fire till the oil separates. Coriander powder ½ tsp. Let the meat cook till oil floats on top. Serve hot.M. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Chilli powder 1 dsp. Mustard seeds ¼ cup thin. Pork.Heat oil and fry mustard. Stir in the meat and saute. add onion and saute till it turns light brown in colour. vinegar and salt. cut into small pieces 3 dsp. When it splutters. Remove from fire. See that the gravy is thick and creamy.K.Mrs.Mathew INGREDIENTS: 1 kg. long slices onion 1 dsp.
K. When it is sauted well.M. . Once it is cooked the gravy is separated.½ teaspoon Black pepper.1 dessert spoon salt.DUCK ROAST –I . the meat pieces are marinated with the paste along with vinegar and salt. the meat pieces are added.4 dessert spoon Onions sliced.2 teaspoon Turmeric powder. To prepare The second set of ingredients are ground to a smooth paste.Mrs. Mathew Duck meat cut to large pieces.1” piece Vinegar.1 piece Cloves.1 kg. it is taken off the fire.to taste Coconut oil. a little more is added and the sliced onions are sauted.¼ teaspoon Sahjeera. This is then transferred to the serving dish and decorated with the fried potato cubes.3 cups.9 Cardamom.¼ teaspoon Cinnamon (1” length).½ cup Coconut milk extracted from I cup scraped coconut. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. Coriander powder. If oil in the kadai is not enough.½ cup Potatoes cut to square cubes and fried. Garlic pods-8 Nos Ginger.1 teaspoon Cumin.2 Nos. When the gravy thickens and mixes well with the meat. the gravy and coconut milk are added and when it begins to boil well. Three cups of water are poured to this and the meat pieces are cooked.
½ tsp turmeric powder 5.Mathew You will need: 1. 5. 11. ½ cup onion. 10. 2 dsp coriander powder 3. Add vinegar and salt. Grind into a paste ingredients 2 to 11. ¼ cup refined vegetable oil 18. sliced. covering the pan with a tight-fitting lid. fry onion and keep aside. Add the coconut milk. separate the pieces from the gravy. 1 tsp peppercorns 6. parboiled and quartered lengthwise 16. Fry the potatoes in ghee and oil. When the duck is cooked. Salt to taste 14. 2. To serve 6 . soaked in salt water and squeezed dry 19. K. Wash and clean the duck/ cut into large pieces. 2 cardamom pods 10. Drain the oil from the pan. Drain and keep aside. Add 2 cups hot water and cook the duck. adding more oil if necessary. 9. 4. 6. add the fried pieces of duck and cook until all the gravy has been absorbed. 1 tsp aniseed 7. 8.Mrs. When this boiled. 2 tsp chilli powder 4. Remove from fire and serve the roast with the potatoes around it.DUCK ROAST –II .M. 3 potatoes. Fry the cooked pieces of duck in the remaining oil. 3. In the same pan. 2 dsp ghee 17. 2” cinnamon 8. 12. 1 cup thick coconut milk Method 1. Apply this paste o the duck pieces. Pour the masala gravy into the same pan and add the fried onion. 7. 13. 8 garlic cloves 11. 1 dsp vinegar 13. 1” ginger 12. 2 cups hot water 15. 1 kg duck 2. Drain and keep aside. 9 cloves 9.
Add the coriander and turmeric. cut into. Add the chicken. light 10 tablespoon vegetable oil 2 large yellow onions. In a small bowl. Add this onion paste to the spices in the bowl. dark brown. and brown lightly. When hot. Heat oil in large saucepan over medium heat. chopped (or less) 1 tablespoon coriander seeds. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. peeled. peeled and coarsely. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Serve over rice. Set aside. salt. fresh (1-inch cube). ground 1/2 teaspoon turmeric. ground 2 lb chicken breast (boneless). garlic paste. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. peeled and cut into. whole 1 teaspoon fenugreek seeds.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the vindaloo paste. Fry onions. stirring frequently. combine ground spices. Stir and bring to a slight boil. Remove onions with a slotted spoon and put them in a blender. This mixture is the vindaloo paste. Stir until the paste browns slightly. or until potatoes are tender. Cover the saucepan. tomato sauce and potatoes to the chicken in the saucepan. reduce heat to low and simmer for about an hour. a little at a time. Heat the remaining oil in the saucepan over medium heat. until they are a rich. black mustard seeds and fenugreek seeds together in a spice grinder. . whole 1 teaspoon peppercorns. add the ginger. black pepper. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Add about 3 T water and blend until you have a smooth paste. cardamom seeds. cinnamon. Stir a few seconds. cayenne pepper and brown sugar. and coarsely chopped 10 garlic cloves. Turn off the heat. Put the ginger and garlic in a blender. but do not discard the oil. half-rings 6 tablespoon water 1 ginger. vinegar.
2.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. Grind the ginger. garlic. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 5. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Add Garam Masala and corriander leaves and cook for another 10 minutes. 8. Heat some oil and put the cardamom. almonds with water. Put the onions and fry for a few minutes. bay leaves and cloves and fry till bay leaves turn brown. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. 7. whipped cream and salt and cook gently (low heat) for 20 minutes. 4. Keep it aside and drain oil. Add 1 tbsp of yogurt and fry for 30 seconds. Put the chicken. . 3. 6.
then lower heat and simmer 10 minutes. In a large soup pot. the sugar and salt. Stir in the garlic and ginger paste and the dry masala. 3. blending well. Simmer 5 minutes. Grind a bit of black pepper in the center of the cream.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. 4. melt the butter over medium heat. minced 2 tablespoon fresh ginger. ** 1/4 cup heavy cream 1 fresh ground pepper. Add the minced chicken breast. Bring soup to the boil. 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. and the 1/2 cup of milk. Add the stock. * 1 cup cooked chicken. top with a teaspoon of heavy cream in the center of each bowl. 2. When serving. Recipe By : "The Bombay Palace Cookbook". 5. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. by Stendahl . diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk.
Mix together the yogurt and half the oil. ground chili. Blend in the garlic. Pour it over the chicken and marinate overnight in the refrigerator. Remove the chicken from the skewers and serve on a platter. from Feast of India By Rani . Preheat oven to 500 F. Cut the meat into 1-inch pieces and place on a platter. garam. and bake for 15 minutes more.masala. baste the other side.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. ginger. Thread chicken pieces onto metal skewers and bake for 15 minutes. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. and paprika. Baste with the marinade and the remaining oil. and bones from the chicken. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. peeled and 1 crushed 1 inch piece fresh gingerroot. Marinate for 30 minutes. turn over. cumin. skin. oil 4 cloves garlic.
Cover tightly and cook over a low fire till the dal is tender and quite dry. ghee and fry onoin. Mix thoroughly with a spoon. Heat 1 tblsp. Remove from fire and pour 5 tblsps. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Put in the rest of the ingredients along with the dal and a little water. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. of ghee over top before serving. ginger and garlic till soft. to taste 1 chili powder. . minced 1 teaspoon ground cumin seeds 1 salt.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched.
Fry the masala for a minute and add tomatoes. Keep on rotating until it gets roasted properly.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. . Stir properly and fry for about 5 to 7 minutes on medium heat. Serve it garnished with chopped coriander leaves. • Remove from the flame and submerge it in a bowl containing cold water. • Baigan Bharta is ready. • Heat oil in a frying pan or kadhai. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Turn upside down when lower portion becomes soft. red chilli powder and salt. Cook until tomatoes become soft. • Now add peas and mashed brinjal. • Add turmeric powder. Peel off the darkened skin. garam masala. • Mash the brinjal well.
• Fry chopped onions. . Fry for another 5 minutes.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. • Add chicken pieces and mix well to coat them with the gravy. • Add remaining spices and fry for a few minutes. ginger and garlic in the vegetable oil. • Add tomato pieces and salt. • Chettinad chicken is ready to serve. • Put the lid and simmer the contents for about half an hour. Occasionally add a little water if required. • The mixture would turn almost dry.
chilli powder and salt and fry again on a high flame for about 3 minutes. cumin seeds and green chillies.DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly. ginger. • Pour this mixture into cooked dal and mix thoroughly. Stir the mixture periodically. • Serve it garnished with chopped coriander leaves. • Take oil in a frying pan and heat it. • Fry the mixture on medium flame for 3 to 4 mintues. onion. . Now add chopped garlic. turmeric powder. Soak it in about 2 1/2 cups of water for half an hour. • Dal fry is ready. • Put chopped tomatoes. • Pressure-cook the dal until it is done.
• Serve with naan or rice. • Fry the paste till light brown. • Saute cumin seeds and add garlic paste. finely chopped • 3 Green chilies. and green chilies. and salt. • Fry till tomatoes turn soft. chili powder. • Add tomatoes. • Pressure cook urad daal and rajma with water and little salt. Add daal and stir. • Remove from the flame as soon as it begins to boil. . • Add onions and saute till golden brown. • Cook for about 25 minutes. • Add cream and curd to the daal. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. dhania powder. • Garnish with chopped coriander and add butter. • Heat oil in a kadhai. • Now add turmeric powder. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Fry for a few minutes.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. ginger. • Mash the mixture and again cook for 15-20 minutes. • Reduce the flame to medium. • Add garam masala powder.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Curd Ghee Nariyal Ka Doodh Paneer Khoya. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.MEASUREMENTS.
Make sure you always close the lid tightly after use. . If electric grinder is not available. Then grind finely in an electric grinder. When the spices give off the fragrance allow to cool slightly. grind by hand and press through a fine sieve afterwards. shaking the pan time to time.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. Store it in an airtight container for up to 3 months.
without roasting them first.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. push through a fine sieve. Store in an airtight container. . Close the lid tightly after use.
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