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