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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.
coriander seeds. red chillies. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Remove and keep aside. Fry sliced onions. cardamoms and green chillies till the onions are transparent. add the potatoes and 2-3 cups of water. Add the pork and pressure cook till almost done. peppercorns. Remove the lid. Add vinegar and simmer for another 5-6 minutes. cumin seeds and the cinnamon with malt vinegar. Garnish with coriander. cloves.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Add the ground paste and saute till oil leaves the sides of the pan. garlic. Serve with steamed rice or bread. Simmer for 10-12 minutes. .
Cut onions and tomatoes. Mix in green chillies and cut tomatoes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. . Make a fine paste of all the roasted spices along with scraped coconut. Stir constantly. coriander seeds and whole red chillies. Stir fry on a medium heat up for 3 minutes. Serve hot with steamed rice. Mix in cut onions and stir fry till golden brown. Roast cumin seeds. Bring it to a boil and then mix in fish pieces and salt. Slit green chillies and cut into half.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 the paste and 11/2 cup of water. wash and cut each fish into 5-6 pieces. ginger and garlic paste and malt vinegar.
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. Cover and cook till the water dries and peas and keema are done. . Add cardomoms and garam masala and simmer. Then add a cup of hot water. Garnish with coriander leaves. Add salt. green chillies. turmeric and coriander powder.
. 1tbsp. Heat oil and deep fry the marinated chicken pieces till golden brown. Take 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Add fried chicken pieces to it and cook for few minutes. Bring to boil and add sugar. Soya sauce. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. 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. Now in a separate wok / kadhai heat 1 tbsp. Cook for 2-3 minutes. salt. ajinomoto and remaining Soya sauce. Chinese chili chicken goes well with steamed / boiled rice. corn flour. pepper powder. Add 2 cups of chicken broth or water. salt . oil and add garlic paste and green chilies and sauté for few seconds.
. Take a tsp. Serve the gobi manchurian hot. of ginger and garlic paste. corn flour and salt using water. Add fried Gobi kept aside and mix well. Heat oil in another pan and add the left ginger & garlic paste. Keep aside. add it to the paste.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. soya sauce and tomato sauce to it. chopped onions and green chili to it. Dip the gobi florets in the paste and deep fry till golden brown. Now. Garnish it with coriander leaves. mix aginomoto.
green chilies and spring onions. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Gently add the fried balls to the gravy. Bring it to a boil. . Sauté garlic. salt. corn starch and add few chopped chilies and little salt to it. Add water. drain and keep aside. pepper powder. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Make small balls (like koftas) of the mixture . Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. sugar and soya sauce. ajinomoto. Heat the oil in a kadhai / wok and deep fry the balls till golden brown.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a separate pan heat 2 tbsp oil.
Deep fry in hot oil until golden. add ginger . Serve the vegetarian spring roll hot. Cook both sides of the pancake till golden. Add the bean sprouts. Set aside the filling to cool. pepper and soya sauce. then add carrots. To make the spring rolls place 2-3 tbsp. Fold in the sides and form a tight roll.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. Add leeks (if available) and stir fry for about 1 minute. Repeat the same till whole batter is utilized. salt. sealing the edge with a little flour and water paste.garlic and mushrooms. of the filling in the center of each pancake. To make the filling heat 2-3 tbsp oil in a wok. cook stirring for 2 minutes. egg and water and make a smooth batter. . Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. stir fry for 10-15 seconds. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. cabbage and cook tossing the vegetables until they are crisp-tender.
Then add first milk. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. pour into fried masala and put in fish pieces. Cook for 10 minutes. Saute the onion. . tomato in oil till light brown. curry leaves. Add juice of half a lime or to taste. chillies. Soak the grated coconut in warm water and then remove and keep aside first milk. ginger. When cooked add cornflour dissolved in water and boil. Take rest of the milk.
ajwain . salt. chili powder. chopped in circles. Add fish pieces to the above mixture and mainate them for about 3 hours. fry fish pieces on both sides till golden & crisp. Heat oil in a pan. mint or coriander chutney.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. . 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. besan flour in yogurt. Serve fried fish tikka with chopped onions. lemon juice. cumin seeds powder. garam masala.
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 . Fry all the pieces of fish this way. When very hot. Set the plate at a tilt and leave it tilted for 2-3 hours. 1/4 tsp of salt and tbsp of water into the blender. turning the pieces over once. 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. Serve the fried fish hot with green chutney.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. until the fish is cooked through. Add 1/4 tsp of salt to the yogurt and mix it in. Empty the paste into a deep dish or shallow bowl. karhai or frying pan over a medium flame. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. As water accumulates at one end. discard it. 5 cm long and 4 cm wide. Put the green coriander. Blend until you have a paste. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Remove with a slotted spoon. green chillies. . Put the yogurt into another deep dish or shallow bowl. dip 2 or 3 pieces of fish. garlic. Fry for about 5 minutes. Set the oil to heat in a wok.
fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Cloves 1/2 tsp Turmeric powder 1 no. Add the chicken. chopped 2 tsp Garlic. Whole red chilies 1" stick Cinnamon 3 no. coriander seeds. green cardamom. then add curry leaves and the ground paste and sauté for some time. cloves.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. Lemon 10-12 no. poppy seeds. Chop the onions and tomatoes separately. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Curry leaves Fresh coriander Garnish. Onion. grated coconut. star anise. Heat oil in a vessel and fry the onions till golden. large 2 tsp Ginger. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Add the tomatoes. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. cinnamon. red chili powder and turmeric powder and sauté. medium 1 no. rotis or tandoori naan . Green cardamom 2 no. Tomatoes. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. . cumin seeds. Cover and cook till the chicken is done. Roast the whole red chilies. remove the skin and cut into small pieces.
Press mixture into greased mold. 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. 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. Rice Ring : Melt butter in skillet. 3/4 teaspoon salt and broth. heat until plump. add milk. stir and heat through. celery. garlic and onion. Unmold at once on platter and fill with indian chicken curry. Serve over rice ring. diced 1 (3 ounce) can mushrooms. Cook until thickened. Add chicken and mushrooms. Stir into onion mixture. add apple. Add all to rice and mix. Cook until onion is tender. curry powder. stirring constantly. Combine cornstarch. . Add raisins. add onion and almonds (until golden).INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic.
cut into 2 inch cubes. tomatoes. tomato paste 10 oz. Preheat oven to 350º F. Put tomatoes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. 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. basting with margarine twice. Drain excess marinade and bake for another 2 minutes. . boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. Marinate overnight in the refrigerator. Add the chicken breast. tomato puree 2 lbs. While doing this. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Deseed and chop green chilies. make the sauce in Part B. Bake the chicken for 8 minutes.
green chilies. cloves. Stir. cardamoms. and serve with the chicken tikka masala .Add ginger and garlic paste. stir. add honey to taste. red chili powder. and salt. Add butter and cream. Cook over low heat until reduced to a thick sauce. Add fenugreek and ginger juliennes. Strain through a strainer and bring to a boil. If the sauce tastes sour.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. 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. 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.
. 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. sliced 1 tsp coriander powder 10 cloves garlic. add the coriander powder. Once the tomatoes start getting a little roasted. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the onions are pink in color add the tomatoes.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion. After that put in the garlic and then the onion. Now heat oil in a wok and throw in the cloves first. Once it starts boling add the marinated chicken. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Cook covered till the chicken is tender and serve hot with rotis.
cream (malai). red chili powder (lal mirchi). ginger (adrak).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. tomato (tamatar) paste. Add salt. Add onion (pyaj). green chilly (hari mirch). Heat clarified butter (ghee) in a pan. turmeric (haldi). . garam masala. Add mava. Simmer for 2 minutes. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Grate mava. Grind onion (pyaj). Take off the fire and serve hot. Continue cooking it on medium flame till ghee/oil begins to separate.
Take off the fire and serve hot. garam masala. Add cottage cheese. Put the pan on the flame and then add milk to the mixture. Then add tomato paste. Heat butter in a pan. Put off the flame. Chop onion very finely. Grind tomato. ginger. salt. red chili powder. 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. Saute onions till pink in color.. cream . Keep it aside for an hour. . turmeric. Simmer for 5 minutes and then finally put off the gas. curd. dried pudina leaves and mix well. Continue cooking it on medium flame till ghee/oil begins to separate.
KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in broken cashewnuts and raisins. Take off the heat. Sprinkle with cut coriander. Boil green peas. mix in onion paste and stir fry till pink. . crushed red chillies on the bread croutons and mix well. Keep aside. Mix in coriander powder and stir to mix well. Mix in salt. Heat up oil in a pan. Mix in boiled peas and stir. roasted khoya and stir. Mix in ginger-garlic paste and sautÃ©. roasted sesame seeds. Sprinkle cut green chillies. turmeric powder. red chilli powder and roast till the oil leaves the masala. Mix in tomato puree. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.
Now give tadka by adding mustard (grounded). You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Keep the strained water aside. sangar and soaked amchur. jeera and sabut red chilly. ( soak it for a 1/2 hour). Cook it for 10-15 minutes.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. Put it in a pressure cooker and wait for 1 whistle. Heat mustard oil in a kadahi. . Add curd. Strain the sangar through a strainer. Serve sangri ki sabzi hot with dal ke parathe. When the tadka is ready add the masala paste. hing. Turn off the gas. If required add the strained water.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add to the kadahi.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. egg. soya sauce. Add the green chillies. salt. corn flour. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ajinomoto and the fried paneer cubes.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. . Mix together the cottage cheese. 1 tsp salt. vinegar. Mix well. garlic. ginger and water to just coat the paneer pieces with the mixture. and garnish the chilli paneer with finely cut spring onions and coriander.
salt. Take off the fire and serve hot. Heat clarified butter in a pan. Add paneer and capsicum pieces. cinnamon. Then add onion. When the capsicum are done put off the flame. Mince cloves and cinnamom. tomato. cloves. Add bay leaf.. ginger.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. red chili powder and orange color. tomato. Serve with nan or paranthas. capsicum in long pieces. Cook on low flame. ginger paste. Grind onion. Continue cooking it on medium flame till ghee/oil begins to separate. .
Stir for 56 minutes over low heat. chili.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. Pour in the water and simmer gently for 20 minutes. tomato and salt. . Add the turmeric and the paste mixture and fry until the ghee starts to separate.5-cm/1-inch cubes. Serve the matar paneer sprinkled with garam masala and coriander. the garlic and coriander seeds. Add the paneer and mutter (peas) along with the yogurt. Fry the paneer to a light brown and remove to drain on a plate. Heat the ghee in a frying pan and cut the paneer into 2. 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.
Take out in a bowl. Add all spices except red chili powder. Hold the pan over bowl.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Heat oil in a kadai. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. . Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Add ginger-garlic paste and stir-fry for a minute. Just before serving. Boil the spinach in water and cool it. Caution: Don't allow chili powder to burn . Now add onions and fry till golden brown. add chili powder and immediately pour on the indian palak paneer. heat pure ghee in a small pan. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now mash it in a mixer. Add Paneer pieces to the gravy and cook until done.
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. Add the chillies and tomatoes and fry till they are soft and pulpy. Heat oil in a deep bottomed pan. garam masala powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. tomatoes and chillies finely. chopped onions and the ginger garlic paste. add the cumin seeds. Garnish with chopped coriander and serve hot. fry till brown. Add turmeric powder. salt and little water so that all the masalas are well combined. .
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. salt and chilies. . Serve the aloo palak hot as a side dish. Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes. potatoes. Add the spinach. Cover. Stir several times and then arrange the tomato and lemon slices over the mixture.
Dry the potatoes on a cloth and heat the ghee or oil. Grind the paste ingredients to a fairly smooth paste and stir into the onions.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). curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. prick all over with a fork and soak in the water with little salt for 2 hours. . Cook for 10 minutes. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Deep fry the potatoes until golden brown. Stir in the tomato puree.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Add the potatoes. until the vegetable are tender. Drain well and set aside. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until they begin to splutter. stirring. Add the cauliflower florets and fry. .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. for 5 minutes. the ground spices and salt and cook for 7-10 minutes. Add the green chilli and fry for a further 1 minute.
peel and cube the potatoes. Serve the aloo sabzi hot with roti or paratha. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Heat oil in a pan. fry till the seeds start spluttering. slit green chillies.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Green chillies 4-5 nos. curry leaves. For a different taste in aloo sabzi . . you can substitute mustard seeds with cumin seeds. 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.
until they look slightly fried. . Add garam masala. add potatoes and green chillies. salt. Heat the ghee. Stir a few times until well mixed. When the cumin splutters. Lower the flame. add yogurt 1 tbsp at a time. by holding each in the palm of your hand and closing the fist. bring the mixture to a boil. Serve aloo dahi wale hot. coriander. Keep these unevenly broken potatoes aside until further use. add ginger and sauté till slightly fried.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). turmeric and chilli powder. Add about 2 cups water. garnished with coriander leaves. stirring vigorously until all of it is well blended. and then simmer uncovered for about 15 minutes. add cumin and asafoetida. turn around over high heat.
Finely chop the remaining ginger. reserving 1 cup of cooking liquid. Heat oil and sauté onions till golden. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. coriander. . 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. coriander leaves and shredded ginger. finely crushed 2 green chilies.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.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. Add chole. cumin. salt and half of the coriander leaves. uncovered until the liquid has been absorbed. then add garlic and chopped ginger and green chilies. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. the reserved cooking liquid. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Add tomatoes. turmeric and chili powder and sauté over low heat until the oil separates. Drain. Sauté for 5 minutes. sliced 3 medium sized tomatoes. Simmer.
cut into 2. When the vegetables are cooked.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).5cm/1in pieces 1 medium-sized potato (100g/4oz). Cover. Add 150ml/5fl oz water and grind to a fine paste. Stir gently to mix well. carrots. the yogurt and the garam masala. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. add the spice paste and another 150ml/5fl oz water. Bring to the boil and simmer gently for 2-3 minutes. Stir and simmer gently for 5 minutes. poppy seeds and salt in the container of an electric blender. French beans and potato in a medium-sized saucepan. chillies. peas. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Bring to the boil. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Add 250ml/8fl oz/1 cup water. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. Meanwhile put the coconut. . Now add the tomatoes. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Set aside.
add cumin.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add hara channa and cook until done. Garnish the hara chana masala with chopped corriander and serve hot.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped coriander and garam masala powder. . and saute for 2 minutes. 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. Add lemon juice. cloves. green chilli.
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. Top with grated cheese and chopped coriander. Add paneer . Gently scoop out the centers .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. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.mix well and cock for a minute. Keep aside the scooped portion and chop the cut tops . Cut the top of tomato (tamatar ) like a cap. put little butter and pressure cook for one whistle. Serve the stuffed paneer tomato hot. Fill tomatoes with the mixture. 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. Red chili powder to taste.
. Garnish the bharawan capsicum with grated paneer. 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 add all spices. Serve hot. chopped coriander leaves and thinly sliced rings of tomato. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. mashed potatoes and peas and fry for few moments.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). With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Mash the boiled potatoes.
garam masala. Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. In a bowl take a cup of gram flour. . Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). brown Serve aloo bonda hot with chutney. chili powder. add turmeric powder. and green chilies to the mashed aloo (potatoes) and mix well. 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.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. little salt and chili powder to it. coriander.
Fill with a few chopped boiled potato cubes.SEV PURI RECIPE INGREDIENTS: 10 . Serve fresh. Then generously sprinkle sev all over the puris. Sprinkle cumin powder. salt. Garnish with finely chopped coriander. red chilli powder. Add about 1/4 tsp of tamarind and green chutneys in each. .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 finely chopped onions.
Serve immediately. Finally garnish with coriander leaves and lemon juice. . Mix all the ingredients under seasoning and add to this. Drain the water from the grated potatoes and mix that as well. Lightly crush and add the nimkis and golgappas. Add the sev and kaara pusa directly and mix well. onions.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. tomatoes..
add ginger garlic paste.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. Heat oil in a kadai.8 hours. dhania powder. Take the mashed potatoes into a bowl. jeera powder. Mix and knead well into a dough. turmeric powder. add chopped onions. garam masala powder. 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. To prepare the ragada: Wash and soak channa for about 6 . Press each ball with hand so that it would make into a round patty. Now. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. peel and mash the potatoes well. . Boil channa with baking soda in pressure cooker till soft. Divide the dough into balls. Add ginger garlic paste. chat masala powder. add the bread crumbs and knead well. turmeric powder and salt. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. red chilli powder and fry for 30 seconds. Now add tomatoes and salt.
Sprinkle a pinch of chat masala powder and serve hot. Cover and cook on medium heat for 3-4 minutes. . Take the serving plate. To serve cutlet ragada: Prepare tamarind chutney and mint chutney.Now. put two cutlets in the plate. Sprinkle chopped onions and coriander leaves. add the boiled peas. curd and mix well. enough water. Pour the ragada on the cutlets.
Saute for a minute. . Now add sliced onions and fry until brown. Heat the remaining oil in a pan and add the vegetables. salt. Serve hot with roti. Slit each eggplant lengthwise into four. Roll the potatoes in the remaining mixture. Keep an eye. remove and allow to cool. coriander seeds and peppercorns. reserving some. keeping the stem end intact. Add little water if needed. Add coconut and stir fry until browned. Now in the grinded mixture mix cayenne powder. add little water if necessary. sugar. Stuff the eggplants with this mixture. Cook over low heat without burning. cashews and turmeric powder. 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. until done. Grind the mixture to a paste using blender..BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. tamarind paste.
Adjust seasoning. wash and cut mushrooms in quarters. garam masala powder and salt and stir fry till oil leaves the masala. Serve hot with naan and roti . turmeric powder. coriander powder. Heat up oil in a kadhai. bring it to a boil and then mix in green peas and mushrooms. Mix in tomato puree.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. red chilli powder. stir well. cinnamon stick and cut onions and stir fry until light golden brown. Stir fry on low heat up for five minutes. Mix in ginger paste. Mix in cashew nut paste dissolved in one cup of water. garlic paste and stir fry for half a minute. mix in green cardamom. Cut onions finely. Add a cup of water.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side. Spread it on the paratha and shallow fry over low heat. Now roll it slightly. green chilies.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. salt. and garam masala as a filling in paratha. ginger. Note: It makes 18 parathas. Cook on a low heat till golden brown. as you would do for any paratha/roti. ajwain. Turn it and pour half tablespoon oil or butter. coriander leaves. chili powder. Mix grated cauliflower. 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. 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.
ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry. maida. . Fold it like a handkerchief. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. salt and baking powder and sieve them together.
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. Knead the dough again and cover and leave for 2-3 hours. turn on the oven to maximum heat. Mix the sugar. . Divide the dough into 8 balls and allow rest for 3-4 minutes. Add the remaining oil. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. eggs 2tbsp of oil in a bowl. salt and baking powder into a bowl and make a well in the middle. knead again. Shape each ball of dough with the palms to make an oval shape. Serve hot. milk. About half an before the naan are required. Bake the indian bread naan until puffed up and golden brown. then cover with damp cloth and allow the dough to stand for 15 minutes. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Rub oil into the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. . slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. chili powder. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. Knead well again the dough and make balls. turmeric powder and mix well. salt.
Divide the mixture into 10 equal portions. add the filling to the one chapati and cover it with the second one. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. Add remaining ingredients and stir-fry for about 2 minutes. Now roll it slightly.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). Turn it and again pour oil or butter on the other side.maida. Turn it and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). then drop asafetida. Make two medium size chapati. . Fry until ginger starts turning brown. A few seconds later add the peas. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool. For stuffing heat oil in a kadhai over moderate heat. Seal the edges so that mixture doesn't come out.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
1tbsp oil & salt. as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Turn it and again pour oil or butter on the other side. Spread it on the paratha and shallow fry over low heat. Heat the ghee so that it turns to liquid. Take a Ping-Pong ball size lump of dough. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Using a knife make a 2" cut lengthways and fold it inwards . Now roll it into a circle of appox. Cook on a pre-heated Tawa (flat griddle plate). (Refer the picture). . Turn the lachha paratha and pour half tablespoon oil or butter. Make dough 30 minutes before and cover it with moist muslin cloth. Now spread the ghee properly over entire surface. Spread Oil on every fold. Cook the lachha parata on a low heat till golden brown.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).
ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Add all the stuffing items to mashed potatoes and mix it properly. as you would do for any parantha/roti. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Make two medium size chapati. add the filling to the one chapati and cover it with the second one. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Put it in a pre-heated oven at 450-degree. Serve aloo paratha hot with yogurt (curd). Mash the potatoes. . Now roll it slightly.
vegetables or curries . Butter the besan roti generously and serve hot with lentils. Divide it into ten portions and flatten them out using rolling pin. Pre-heat the griddle and cook the rotis on each side.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.
garlic. peppercorns. Remove and keep aside. Add the pork and pressure cook till almost done. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Simmer for 10-12 minutes. Fry sliced onions. coriander seeds. cloves. cumin seeds and the cinnamon with malt vinegar. Garnish with coriander. red chillies. . Serve with steamed rice or bread.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. cardamoms and green chillies till the onions are transparent. Remove the lid. add the potatoes and 2-3 cups of water. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan.
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.
Allow to cool slightly. Then hang it up in a muslin cloth to drain for 3 hours. Cut into squares and decorate with silver foil.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. Stir-Fry over very low heat until the ghee separates. . The milk solids are turned into cheese now. Pat into a flat cake and cool completely. Heat the ghee in a heavy pan and add the cheese mixture. Knead again to blend. Kneed this well with the milk powder and sugar. Remove form the heat and mix in the cardamom powder.
. skinned pista (pistachios). Stir the sides of the pan constantly to avoid scalding. about 6 hours. heavy pan and bring to boil over high heat. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. and serve. ground green cardamom seeds (chotti elaichi) 1tbsp. Slip each kulfi on to a dessert plate. Now lower the heat and cook the milk. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. cut across into 3-4 slices. Pour the mixture into Kulfi molds or small ramekins. Cover with plastic wrap or foil and freeze until set. allow to cool. thinly sliced 1tbsp. stiring constantly. stirring constantly. sugar or to taste 1/2 tsp. stir well.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. until it has thickened and reduced to about 13/4th cups. distributing evenly. nuts and cardamom seeds. (This will take about 40-45 minutes). To serve. Now add the sugar. skinned badam (almonds).
The balls must be fried very slowly under medium temperatures. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Add just enough whole milk to make a medium-hard dough. butter. Cover with a damp yet dry kitchen towel. Make balls by gently rolling each portion between your palms into a smooth ball. After about 5 mins. Bisquick. Place the balls on a plate. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Slip in the balls into the hot oil from the side of the pan. Now they must be gently and constantly agitated to ensure even browning on all sides. They will sink to the bottom of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. Divide the dough into 18-20 portions. the balls will rise to the surface. . gently shake the pan to keep the balls from browning on just one side. one by one. This will ensure complete cooking from inside and even browning. but do not try to move them. Heat the oil on high and then lower the heat to medium. Instead.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.
first sprinkle some at bottom.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. Heat first on high for few minutes. When set well. If using moulds.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Allow to cool.Add powdered sugar and mix well. or shape pedas with palms into patty rounds. The on slow till done. Put mixture in a large heavy or nonstick pan. while on heat. unmould. invert and carefully. Mix pistachios and cardamom seeds and press a bit on top of each. Mix well. . add cardamom. The pedas are ready to be served. Make sure to stir continuously. gently turning occasionally. Use cookie moulds. Take some mixture and press into mould. and take off fire. When mixture thick and gooey.
ghee and 1/2 cup water. Saute on a high flame till it turns pinkish brown. Add hot water. Add more water if the wheat is not tender enough. Heat ghee in a heavy bottomed pan. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Stir. The lapsi is ready when the ghee starts oozing out from the sides of the pan.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Serve the lapssi hot garnished with blanched almonds and pistachios. Once all the water has evaporated. partly cover and cook on a medium flame till most of the water has evaporated. add the sugar. add the broken wheat. .
Mix the other ingredients. Decorate the rasmalai with pistachios. except the pistachios well in a separate dish and pour over the squares. cool at room temperature and cut into 2" squares.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. It should not get brown. Place them in a dessert bowl. . chill for 2-3 hours and then serve. Bake at 350 degrees for 35 minutes or until it sets. Remove from oven.
I know that many of u might be amateurs at cooking. Add the cinnamon and the nutmeg. Knead until smooth and soft and the dough is free from stickiness. Sprinkle the powdered sugar on top.the final product is going to be the same. Divide the dough into even sized balls.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Make a hole in the centre of each rounds so that it resembles like doughnuts.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.5 cms.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. Make a dough using a little water. but don’t worry if you cant make balls make whatever shape u can manage-.mix thoroughly all the ingredients in the basin adding the milk. Deep fry in a kadai till golden brown in colour. . Eve the refined flour along with the baking powder into the basin. Allow the dough to stand for 20 minutes.drain. Roll the balls into 3" diameter rounds having a thickness of 0.
add a little of the milk and mix it in well. then bake in a moderate oven for 30 minutes. raising the heat just enough to brown it at the end. then add the rest of the milk. still beating. make a well in the center and break the eggs into it. When half the milk is in. . Add about a tblspful of cold water at the last minute for a really light pudding. Get a little fat really hot before pouring in the batter. The batter should stand for atleast 1 hour before it is used. beat well for 10 minutes.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.
. Turn out when set. fold in the stiffly beaten whites. add the sugar. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. leave to cool. Add the vanilla essence and pour into a wetted mould. Then take the saucepan off the fire.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. Dissolve the gelatine in a little warm milk.
200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Cream together the butter. First pour 1 layer in the tin then the second and continue this process alternatively. Grease and line a 8 inch baking tin. Mix well till the batter is smooth. . Divide this batter into 2 parts. Cool the cake and invert it on a dish. Bake this tin in a preheated oven at 180 . Now mix flour and milk alternately in the mixture. essence and sugar. In one portion add cocoa powder. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.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.
. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. Add in the apples and the nuts. Apple cake is ready.15 minutes at 350 degrees F. Pour this mixture in a baking pan and bake for 1. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. eggs and vanilla extract together.
VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Decorate the cake with icing and candy. Place each half of the round on two corner of the square to make a perfect heart shape. Slice the round one in half. Let it cool completely. . Also bake a two-layer cake in a square pan.
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. Line icing along seams to secure. Pour one scoop ice cream in the center of each of six graham cracker halves. 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. Let it freeze for about half-hour.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Put the boxes in freezer. freeze and serve. To secure candies use icing. Line icing along remaining seams. Cut down graham crackers crosswise to make half.
Beat the eggs and add the essence.40 minutes or until the pudding is spongy. Warm the milk and mix in the sugar. Put off the flame and add the beaten eggs and the breadcrumbs. thick and sweetened cream. . Grease pudding mould and pour the mixture into the mould. Gently mix in the cooca powder. Mix well. Allow the pudding to shrink before unmoulding. Then put it in the fridge for 1 hour before serving with fresh. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces.
castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. Put mixture into a greased basin. Remove from fire and add 2 tspfuls of lemon juice. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Boil these in water until soft. . add a little more milk. Add the marmalade. If the mixture is too stiff. egg and milk. Stir well and simmer for about 3 minutes. sieving the flour and baking powder. cover with a double piece of greased paper and steam for 2 1/2 hours. Dish up the pudding and serve with the sauce.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips.
coriander and green chilies. add in the ginger. After a minute.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. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Sauté them for a minute. When the mustard seeds start popping add chana and urad daal. Mix the salt and desiccated coconut. chana daal 1 tsp. Just before serving. Add mustard seeds to the oil. Add in the rice. Curd rice is ready to be served. . Take the pan off the gas. mustard seeds 1 1/2 tsp. mix all the ingredients with yogurt (curd) and milk. urad daal 1 tsp.
walnuts & cashew nuts. Cook a little. Garnish kashmiri pulao with fried onions. turmeric powder. Add hot water and mix well. Add half-saffron dissolved in little warm milk.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. add rice and sauté. Fry whole spices. Finish with remaining saffron and cook till grains are separated and done. . Heat oil and fry onions till golden brown and remove.
curry leaves. .Lemon rice is ready to be served. salt and fry for 2 minutes. Add turmeric powder and peanuts. Now add green chilies. Now add this to the boiled rice and mix well. fry till brown. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds.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. Take it off from the flame and add lemon juice and mix well. allow to splutter.
. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well. salt and saute. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. Finally add the water and cook covered till done. 1 cup basmati rice. 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. Seve hot. Now add the dry spices.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe.
stir. sprinkle little saffron curd. Beat the curd in a bowl and divide into two equal portions. Then add green chilies. garlic and stir for a minute. Chop the coriander and mint leaves. Drain the water. Drain and keep aside. In the handi with the cooked vegetables. Dissolve saffron in warm milk and add it to one portion of the curd mixture.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. and bring to a boil. mint and coriander. Add the portion of plain curd. Add turmeric and chili powder. . add the remaining garam masala and sauté over medium heat until it begins to crackle. then simmer until the vegetables are cooked. Slice the onions and green chilies. Soak the almonds in water for half an hour and keep aside. Add the dry fruits and nuts when the vegetables are done. Put the rice. add 2/3 cup water. Add onions until golden brown. Heat ghee. Peel ginger and garlic and chop finely. ginger. Bring the rice to a boil and cook until the rice is done. saute for half a minute add the chopped vegetables and stir for a minute. some more water and add half the whole garam masala and salt in a pan. Dice the peeled potatoes and carrots and wash them.
Place a moist cloth on top.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. Serve the hyderabadi biryani hot with mint chutney and other vegtables. Put the handi on dum in a pre-heated oven for 15-20 minutes.
. cloves. Fry for 2 minutes. mix well and add 3 cups of water. When onions are golden add slit green chillies. cinnamon and cardamom. Garnish with chopped corriander leaves and serve hot. drained rice and chopped tomatoes. mint. Set aside. Add the washed. Fry the onions. ginger and garlic paste. Don't discard the cooked dhal water. Cook it for 8 to 10 minutes till the rice is done. Add the cooked dhal. curry leaves and a part of the corriander leaves. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. Add salt.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. Keep the remaining corriander leaves for garnishing. Add cooked dhal water. Fry for few minutes.
green chilli. Add salt and red chilli powder and stir. Take the yogurt and make it fine by putting in a blender for just 2 rotations.Heat it for about 10 seconds. Add this fine yogurt and stir well. Add fine chopped tomatoes and fry till they are properly cooked. 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. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Serve the vegetable (veg ) biryani hot with raita and pickle. cinnamon and caraway seeds powder.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini).Cook it in pressure cooker or in a pan or microwave. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. black pepper powder and stir for about half minute. Fry the green peas also. carrot. Take 1 tblsp oil in a pan and add mustard seeds. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Add all the fried vegetables. Garnish with dry fruits and green coriander leaves. potato. Then add onions and saute them for a minute ot till they get pink in color. . cloves.
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. Add the paste to the onions and stir for about 5 minutes. 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.15 minutes. Preheat the oven to 300°F. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Add the rice and stir fry for about 10 minutes. Add the shrimps and 1/2 tsp salt. Cover the bowl with the aluminium foil. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.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. Make a fine paste of green chilies. ginger. 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. cashew nuts & coconut. In a serving bowl mix the shrimps and rice together. garlic. Add the peas. 1/2 tsp salt and 2 cup of water. Put it in the oven for about 10 .
Skew chicken and vegetables closely on bamboo skewers. and tomatoes into small cubes.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. Serve with hot with mint chutney. Take off from oil and put it on absorbent paper. 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. .black pepper soya sauce and hot sauce. Heat up oil in a big size frying pot or karahi. Cut the onion. Mix well. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. capsicum. salt . cover and leave to marinate for 2-3 hours. Put in a round dish with the lemon juice. Or you can grill the chicken over hot charcoal. Decorate with lemon pieces and mint leaves.
. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. turmeric and salt to the chicken and mix well to cover the chicken pieces. Heat up oil in another pan. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Spread half of the cut onions on the bottom. Add the chicken pieces and layer the rest of the cut onions on top. stirring frequently fry for 8-10 minutes to a golden color. fry the mixture until it is well browned and a thick onion sauce has formed. Mix in cut onions. Mix in the bay leaves stir fry for another minute stirring frequently.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.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). 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 the chilli powder. ginger and garlic. Serve hot. Add lemon juice and fry for another minute. ground coriander. Stir frequently. Cover pot with a tight fitting lid. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Sprinkle with chopped coriander leaves. Stir well to mix all the ingredients. Mix in meat and onions to it.
Put in the green and curd chillies. wash and slit the green chillies and the curd chillies. Peel and chop the onion. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Add the masala powders and stir. Cut the drumstick into 3" pieces. curry leaves and the kodumpuli. add salt to taste. Heat 4 tablespoons of oil in a vessel. Heat the remaining oil and coconut oil. Add the marinated prawns. Keep the coconut residue also. de-vein and wash the prawns. Keep aside. Lightly pound the methi seeds and keep. Cook till the prawns are 3/4th done. drumsticks and mangoes. Pat them dry and marinate in turmeric powder and little salt. . add the methi seeds and the whole red chillies and stir well. Boil till it reduces by half and thickens.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Remove from heat and add the coconut milk and reheat to simmering point. Strain the curry through a mesh pressing well to extract all the flavors. Peel the mangoes and cut into wedges. add the onion and fry till transparent. Pour in the curry and simmer till it combines well. Add the coconut residue and 4 cups of water. (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.
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. fry few pieces at a time. Mix all the ingredients for the marinade and apply uniformly on the fish. Cut slices of about 1/2. Peel ginger. Squeeze both lemons and remove the juice. . Do not crowd the pan.3/4 " thickness. Serve hot with lemon wedges. garlic and grind to a smooth paste. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Rest it for an hour in the refrigerator. Wash and chop the curry leaves finely.
Make powder of fenugreek leaves and mix it to the flour. chili powder. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. Knead well again the dough and make balls.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. turmeric powder and mix well. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. . Rub oil into the flour. salt.
cooked meats are placed around this. Do-Piaza: . degs. a small amount of water is added. ginger. etc and coats the entire dish being prepared. tomatoes. In Rajasthan. yogurt. The oil extracts and retains all the sharp flavours of the rai. sending up sizzling steam that permeates the whole joint. hing. kadipatta. Bhunna: In India. its fat. the main ingredient (meat or vegetable) is added and cooked. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. roasting of meat is done in tandoors. Usually onions. This smoky flavour is greatly prized. before adding the vegetables for example. This smoking adds a delicate flavour to the prepared meats. huge quantities of food was cooked in large vessels. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. garlic and green chillies are fried in oil. and stock are introduced to the pan if and when the ingredients start to stick. burn or cook unevenly.Also known as tadka or chonk. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. for example. Bhunao (Saute/stir-fry): Small quantities of water. pouring the tempered oil over dal. but to make sure that this doesn’t stick. or bowl. in massive doublewalled ovens called bukharis. 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. Bukhara: Dum Pukht cuisine in India is over 200 years old.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. After the oil separates from the mixture. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. vinegar and spices for a day or two before eating. or as the last. repeatedly. As the meat cooks. and marinade dribs onto the charcoal. jeera. or mud ovens. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people.
is placed directly on the table. Kadhai cooking is quick and no water is used in this style of cooking. For example mutton cooked in that particular style is called Ghosht do piaza. Tawa: A thicker version of the household griddle. Some coal was placed on the lid to ensure even cooking. it is said he could conjour up culinary delights using only two onions. when it is called for. The round bottom uses less oil and cooks the food evenly. all children in India are told. Both bhunao and dum are aspects of Handi cooking. in which the food is cooked. the outer rim is used to keep the food warm. retaining all its flavour and aroma. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. the lid helps retain the aroma and flavour. Dum means. One of the navratnas . Talna (Frying): In Indian cooking frying. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. which is constantly stirred until cooked.Mullah Do-Piaza. . is done in a wok or kadhai. where everyone eats out of it. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. it is used to cook food very fast. “to steam” or “mature” a dish. and like kadhai cooking is eaten immediately. Dum (Steaming): In the olden days. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Kadhai (Round bottomed pan): Usually the kadhai. The food continued to cook in its own steam. was the legendary cook at Akbar’s court.
Remove from heat and serve hot. crushed 08. garlic. crushed 06. 04. 1 cup onion. 2 cup refined vegetable oil 03. 6 green chillies. sliced 04. 1/2 kg fish fillets. 1 tsp ginger. cut into pieces 02. Add fish pieces and salt. Clean fish well in salted water. 2 cups thin coconut milk 10. Add thin coconut milk and stir to a simmering point. MATHEW FISH MOLEE INGREDIENTS: 01. 02. 05.M.K. peppercorns and curry leaves. 03. Cook the fish over low heat with the lid on until the gravy thickens. 1 cup thick coconut milk Method 01. Heat oil in a pan. Continue to cook over low heat for a few minutes. half slit 07. To serve 6 . 1 tsp garlic. 1 big tomato. Saute onion. crushed 05. 1 tsp peppercorns.MRS. Stir in tomato and thick coconut milk. A few curry leaves 09. chillies. Salt to taste 11. ginger. taking care to see that the curry does not curdle. cut into four 12.
3. 1 tsp coriander powder 3. 1/8 tsp pepper powder 4. 8-10 curry leaves 9. Salt to taste 11. 10 button onions 5. Immerse and cook prawns until soft with 1 tsp ginger. water and salt. 6. Coarsely grind ingredients 1 to 6. 4. 10 garlic cloves 7. a few of the curry leaves. mix the ground ingredients with cocum. Heat the oil in a pan. 1 tsp ginger. 2 cups water 10. ½ cup coconut oil or any refined vegetable oil 2.Mrs. 1 tsp mustard seeds 3.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. When the curry is almost dry. sliced 4. To serve 5 . In an earthenware vessel. 2. K. Add the remaining curry leaves. Wash prawns. shell and devein. Splutter the mustard seeds. Remove from fire and serve hot. 5. 2” ginger 6. 3 pieces cocum. A few curry leaves Method 1. add the sliced onions and fry till brown. remove from fire. 2 cups onion. julienned For the seasoning 1. ½ prawns For the masala 1. 1 tsp chilli powder 2.M. washed and soaked in water 8. Add the prawn mixture and fry well.
M. ¾ dsp chilli powder 3. 2 dsp onion. 2 tsp ginger. Cut into medium-size pieces.MEAT OOLARTHIYATHU Mrs. adding the ground paste and ingredients 11 to 18. 1 tsp aniseed 8. ½ tsp cumin seeds 7. sliced thin and small. Heat oil. 3. Splutter mustard seeds. Salt to taste 18. ½ tsp turmeric powder 5. 3 cloves 10. After the meat is tender and coated with a little gravy. Cook the meat. ¼ tsp pepper corns 6. smeared with salt and turmeric and fried. . Stir in the meat and fry well until dry. sliced 12. 1 tsp mustard seeds 3. Grind into a paste ingredients 2 to 10. 1 cup hot water For the seasoning: 1. ¼ cup refined vegetable oil 2. Wash and clean the meat. A few curry leaves 15. 2 cardamom pods 11. Mathew You will need: 1. remove from fire. 1 dsp vinegar 17. 1 dsp coriander powder 4. 8 garlic cloves 13. 4. sliced long 14. and fry the onion. 2” cinnamon 9. finely chopped To serve 10 Method: 1. ½ cup button onions. K. 1 kg mutton or chicken 2. ½ cup coconut. 2. 16.
Serve hot. cut into small pieces 3 dsp. Add boiling water.Heat oil and fry mustard. add onion and saute till it turns light brown in colour. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. See that the gravy is thick and creamy. Let the meat cook till oil floats on top.Mrs. vinegar and salt. . Pork.M. Coriander powder ½ tsp.K. Turmeric powder ½ cup oil 1 tsp. Add the soaked masala and fry it on slow fire till the oil separates. When it splutters.Note:½ cup thick coconut milk can be added last and allowed to simmer once.PORK CURRY HOT . Chilli powder 1 dsp. Mustard seeds ¼ cup thin. Stir in the meat and saute. long slices onion 1 dsp.Mathew INGREDIENTS: 1 kg. Pepper powder ½ tsp. Remove from fire.
The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.DUCK ROAST –I .½ cup Coconut milk extracted from I cup scraped coconut.M.9 Cardamom.1 piece Cloves. . Once it is cooked the gravy is separated.¼ teaspoon Sahjeera. it is taken off the fire. This is then transferred to the serving dish and decorated with the fried potato cubes. the meat pieces are added. When the gravy thickens and mixes well with the meat.3 cups.2 teaspoon Turmeric powder. Three cups of water are poured to this and the meat pieces are cooked.Mrs.2 Nos. Mathew Duck meat cut to large pieces.1 kg. Garlic pods-8 Nos Ginger.½ cup Potatoes cut to square cubes and fried.4 dessert spoon Onions sliced. K.½ teaspoon Black pepper.¼ teaspoon Cinnamon (1” length). To prepare The second set of ingredients are ground to a smooth paste. the meat pieces are marinated with the paste along with vinegar and salt.1 teaspoon Cumin. If oil in the kadai is not enough. a little more is added and the sliced onions are sauted.1” piece Vinegar. Coriander powder. When it is sauted well.1 dessert spoon salt. the gravy and coconut milk are added and when it begins to boil well.to taste Coconut oil.
Drain the oil from the pan. 2 tsp chilli powder 4. soaked in salt water and squeezed dry 19. 2 dsp ghee 17. Add the coconut milk. ½ tsp turmeric powder 5. 8. 5. Fry the cooked pieces of duck in the remaining oil. sliced. 1 tsp aniseed 7. 9 cloves 9.Mrs. 1 tsp peppercorns 6.Mathew You will need: 1. 8 garlic cloves 11. 3. 1 dsp vinegar 13. Pour the masala gravy into the same pan and add the fried onion. 1” ginger 12. 3 potatoes. adding more oil if necessary. Fry the potatoes in ghee and oil. Salt to taste 14.DUCK ROAST –II . When this boiled. 2 cardamom pods 10. Apply this paste o the duck pieces. 13. 7. ½ cup onion. Add 2 cups hot water and cook the duck. 6. 2. In the same pan. When the duck is cooked. ¼ cup refined vegetable oil 18. fry onion and keep aside. 4. 2 dsp coriander powder 3. K. 11. separate the pieces from the gravy. 9. 2” cinnamon 8. Add vinegar and salt. Drain and keep aside. Wash and clean the duck/ cut into large pieces. parboiled and quartered lengthwise 16.M. 10. 2 cups hot water 15. covering the pan with a tight-fitting lid. Drain and keep aside. Grind into a paste ingredients 2 to 11. 1 cup thick coconut milk Method 1. To serve 6 . Remove from fire and serve the roast with the potatoes around it. 1 kg duck 2. 12. add the fried pieces of duck and cook until all the gravy has been absorbed.
. but do not discard the oil. Remove onions with a slotted spoon and put them in a blender. When hot. Heat the remaining oil in the saucepan over medium heat. garlic paste. peeled and cut into. Stir and bring to a slight boil. ground 1/2 teaspoon turmeric. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. a little at a time. black mustard seeds and fenugreek seeds together in a spice grinder. or until potatoes are tender. peeled and coarsely. Put the ginger and garlic in a blender. cut into.CHICKEN VINDALOO 2 teaspoon cumin seeds. and coarsely chopped 10 garlic cloves. salt. half-rings 6 tablespoon water 1 ginger. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. Add this onion paste to the spices in the bowl. chopped (or less) 1 tablespoon coriander seeds. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. tomato sauce and potatoes to the chicken in the saucepan. Heat oil in large saucepan over medium heat. dark brown. Fry onions. Add the vindaloo paste. Stir until the paste browns slightly. cardamom seeds. reduce heat to low and simmer for about an hour. combine ground spices. Turn off the heat. This mixture is the vindaloo paste. Add the coriander and turmeric. black pepper. Stir a few seconds. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. fresh (1-inch cube). and brown lightly. light 10 tablespoon vegetable oil 2 large yellow onions. stirring frequently. Cover the saucepan. Set aside. add the ginger. until they are a rich. In a small bowl. ground 2 lb chicken breast (boneless). Add the chicken. peeled. Add about 3 T water and blend until you have a smooth paste. cinnamon. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. vinegar. whole 1 teaspoon fenugreek seeds. whole 1 teaspoon peppercorns. Serve over rice. cayenne pepper and brown sugar.
Pour the paste from the blender and fry for a couple of minutes till the oil separates. Put the chicken. 5. 7. Heat some oil and put the cardamom. 3. 2. Put the onions and fry for a few minutes. 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. Keep it aside and drain oil. 4. Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry till you get a consistent mixture. bay leaves and cloves and fry till bay leaves turn brown. almonds with water. whipped cream and salt and cook gently (low heat) for 20 minutes. 8. . Add Garam Masala and corriander leaves and cook for another 10 minutes. garlic. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Grind the ginger.
Recipe By : "The Bombay Palace Cookbook". 4. * 1 cup cooked chicken. and the 1/2 cup of milk. 3. Stir in the garlic and ginger paste and the dry masala. blending well. 5. by Stendahl . Bring soup to the boil. the sugar and salt. Grind a bit of black pepper in the center of the cream. When serving. minced 2 tablespoon fresh ginger. In a large soup pot. Add the stock.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. 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. top with a teaspoon of heavy cream in the center of each bowl. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. ** 1/4 cup heavy cream 1 fresh ground pepper. 2. Add the minced chicken breast. melt the butter over medium heat. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Simmer 5 minutes. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. then lower heat and simmer 10 minutes.
and bones from the chicken. Thread chicken pieces onto metal skewers and bake for 15 minutes. Mix together the yogurt and half the oil. cumin. Remove the chicken from the skewers and serve on a platter. and bake for 15 minutes more.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. oil 4 cloves garlic. skin. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt.masala. ground chili. Baste with the marinade and the remaining oil. turn over. Blend in the garlic. Pour it over the chicken and marinate overnight in the refrigerator. ginger. Cut the meat into 1-inch pieces and place on a platter. peeled and 1 crushed 1 inch piece fresh gingerroot. Marinate for 30 minutes. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. garam. from Feast of India By Rani . and paprika. baste the other side. Preheat oven to 500 F.
ginger and garlic till soft.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. to taste 1 chili powder. Cover tightly and cook over a low fire till the dal is tender and quite dry. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Heat 1 tblsp. ghee and fry onoin. . to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Remove from fire and pour 5 tblsps. minced 1 teaspoon ground cumin seeds 1 salt. Mix thoroughly with a spoon. of ghee over top before serving. Put in the rest of the ingredients along with the dal and a little water.
Cook until tomatoes become soft. • Mash the brinjal well. garam masala. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Stir properly and fry for about 5 to 7 minutes on medium heat. Peel off the darkened skin. • Baigan Bharta is ready. • Add turmeric powder. . • Now add peas and mashed brinjal. 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. red chilli powder and salt. • Remove from the flame and submerge it in a bowl containing cold water. • Heat oil in a frying pan or kadhai. Turn upside down when lower portion becomes soft. Keep on rotating until it gets roasted properly. Fry the masala for a minute and add tomatoes.
• 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. • Fry chopped onions. . • Add chicken pieces and mix well to coat them with the gravy. • Chettinad chicken is ready to serve. • Add remaining spices and fry for a few minutes. Occasionally add a little water if required. • The mixture would turn almost dry. Fry for another 5 minutes. ginger and garlic in the vegetable oil. • Add tomato pieces and salt.
• Put chopped tomatoes. . cumin seeds and green chillies. Now add chopped garlic. ginger. • Pour this mixture into cooked dal and mix thoroughly. onion. chilli powder and salt and fry again on a high flame for about 3 minutes.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. Stir the mixture periodically. • Dal fry is ready. turmeric powder. • Pressure-cook the dal until it is done. • Serve it garnished with chopped coriander leaves. Soak it in about 2 1/2 cups of water for half an hour. • Fry the mixture on medium flame for 3 to 4 mintues. • Take oil in a frying pan and heat it.
• Pressure cook urad daal and rajma with water and little salt. • Now add turmeric powder. • Saute cumin seeds and add garlic paste. and salt. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Add garam masala powder. • Fry till tomatoes turn soft. 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. . • Cook for about 25 minutes. • Add onions and saute till golden brown. dhania powder. • Reduce the flame to medium.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Add tomatoes. Add daal and stir. chili powder. • Fry for a few minutes. • Heat oil in a kadhai. finely chopped • 3 Green chilies. • Garnish with chopped coriander and add butter. • Serve with naan or rice. • Mash the mixture and again cook for 15-20 minutes. • Add cream and curd to the daal. and green chilies. ginger. • Remove from the flame as soon as it begins to boil. • Fry the paste till light brown.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. 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 .
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .
. shaking the pan time to time. Then grind finely in an electric grinder. grind by hand and press through a fine sieve afterwards. If electric grinder is not available. When the spices give off the fragrance allow to cool slightly. Make sure you always close the lid tightly after use. Store it in an airtight container for up to 3 months.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire.
without roasting them first. Close the lid tightly after use. . push through a fine sieve.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.
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