This action might not be possible to undo. Are you sure you want to continue?
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.
Fry sliced onions. Simmer for 10-12 minutes. Add the ground paste and saute till oil leaves the sides of the pan. cardamoms and green chillies till the onions are transparent. Add the pork and pressure cook till almost done. red chillies.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Garnish with coriander. Remove the lid. add the potatoes and 2-3 cups of water. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. . Add vinegar and simmer for another 5-6 minutes. garlic. peppercorns. coriander seeds. cumin seeds and the cinnamon with malt vinegar. cloves. Serve with steamed rice or bread. Remove and keep aside.
Serve hot with steamed rice. ginger and garlic paste and malt vinegar. wash and cut each fish into 5-6 pieces. . Cut onions and tomatoes. Make a fine paste of all the roasted spices along with scraped coconut. Stir fry on a medium heat up for 3 minutes. coriander seeds and whole red chillies. Mix in the paste and 11/2 cup of water.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. Slit green chillies and cut into half. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. Stir constantly. Bring it to a boil and then mix in fish pieces and salt. Mix in green chillies and cut tomatoes. Mix in cut onions and stir fry till golden brown. Roast cumin seeds.
KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Then add a cup of hot water. Serve hot with nan or chapatis. . Garnish with coriander leaves. green chillies. Cover and cook till the water dries and peas and keema are done. Add salt. Add cardomoms and garam masala and simmer. turmeric and coriander powder.
egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. . Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Take 1tbsp. salt. Add 2 cups of chicken broth or water.CHINESE CHILI CHICKEN RECIPE INGREDIENTS: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. Cook for 2-3 minutes. 1tbsp. pepper powder. Now in a separate wok / kadhai heat 1 tbsp. Soya sauce. Chinese chili chicken goes well with steamed / boiled rice. ajinomoto and remaining Soya sauce. Serve chinese chili chicken hot garnished with chopped green onion tops. Add fried chicken pieces to it and cook for few minutes. oil and add garlic paste and green chilies and sauté for few seconds. Heat oil and deep fry the marinated chicken pieces till golden brown. salt . corn flour. Bring to boil and add sugar.
of ginger and garlic paste. corn flour and salt using water. mix aginomoto. add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. Serve the gobi manchurian hot. . Now. Heat oil in another pan and add the left ginger & garlic paste. Take a tsp.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. Garnish it with coriander leaves. chopped onions and green chili to it. soya sauce and tomato sauce to it. Keep aside. Add fried Gobi kept aside and mix well.
pepper powder. sugar and soya sauce. green chilies and spring onions. Sauté garlic. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.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. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Bring it to a boil. Gently add the fried balls to the gravy. salt. . Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Add water. Now in a separate pan heat 2 tbsp oil. corn starch and add few chopped chilies and little salt to it. ajinomoto. Make small balls (like koftas) of the mixture . Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. drain and keep aside.
Cook both sides of the pancake till golden.garlic and mushrooms. add ginger . Fold in the sides and form a tight roll. To make the spring rolls place 2-3 tbsp. Add the bean sprouts. then add carrots. salt. cabbage and cook tossing the vegetables until they are crisp-tender. Deep fry in hot oil until golden. To make the filling heat 2-3 tbsp oil in a wok. pepper and soya sauce. of the filling in the center of each pancake. . Repeat the same till whole batter is utilized. stir fry for 10-15 seconds. sealing the edge with a little flour and water paste. cook stirring for 2 minutes. Add leeks (if available) and stir fry for about 1 minute. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Serve the vegetarian spring roll hot. Set aside the filling to cool.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. 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.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.
curry leaves. tomato in oil till light brown. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Take rest of the milk. chillies. Saute the onion.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Soak the grated coconut in warm water and then remove and keep aside first milk. . Then add first milk. Add juice of half a lime or to taste. When cooked add cornflour dissolved in water and boil. ginger. pour into fried masala and put in fish pieces. Cook for 10 minutes.
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. Serve fried fish tikka with chopped onions. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. chopped in circles. fry fish pieces on both sides till golden & crisp. mint or coriander chutney. garam masala. chili powder. cumin seeds powder. . Heat oil in a pan. lemon juice. salt. ajwain . Add fish pieces to the above mixture and mainate them for about 3 hours. besan flour in yogurt.
Set the plate at a tilt and leave it tilted for 2-3 hours. Put the yogurt into another deep dish or shallow bowl. Add 1/4 tsp of salt to the yogurt and mix it in. until the fish is cooked through. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Put the green coriander. dip 2 or 3 pieces of fish. As water accumulates at one end.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. discard it. When very hot. 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. .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. Blend until you have a paste. garlic. Remove with a slotted spoon. Set the oil to heat in a wok. green chillies. Serve the fried fish hot with green chutney. karhai or frying pan over a medium flame. 5 cm long and 4 cm wide. 1/4 tsp of salt and tbsp of water into the blender. turning the pieces over once. Fry for about 5 minutes. Empty the paste into a deep dish or shallow bowl.
Curry leaves Fresh coriander Garnish. . chopped 1/2 Star anise 1 tsp Red chili powder 3 no. then add curry leaves and the ground paste and sauté for some time. rotis or tandoori naan .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. red chili powder and turmeric powder and sauté. grated coconut. cloves. poppy seeds. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Whole red chilies 1" stick Cinnamon 3 no. large 2 tsp Ginger. medium 1 no. star anise. Lemon 10-12 no. Tomatoes. Cloves 1/2 tsp Turmeric powder 1 no. remove the skin and cut into small pieces. Add the chicken. Roast the whole red chilies. Chop the onions and tomatoes separately. green cardamom. cumin seeds. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Cover and cook till the chicken is done. coriander seeds. Onion. Green cardamom 2 no. Add the tomatoes. cinnamon. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Heat oil in a vessel and fry the onions till golden. chopped 2 tsp Garlic.
Combine cornstarch.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. heat until plump. curry powder. Cook until thickened. Press mixture into greased mold. stir and heat through. garlic and onion. Stir into onion mixture. stirring constantly. Serve over rice ring. 3/4 teaspoon salt and broth. celery. Cook until onion is tender. Add all to rice and mix. . add milk. diced 1 (3 ounce) can mushrooms. 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. Rice Ring : Melt butter in skillet. 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. Unmold at once on platter and fill with indian chicken curry. add onion and almonds (until golden). Add raisins. Add chicken and mushrooms. add apple.
Bake the chicken for 8 minutes. While doing this. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. make the sauce in Part B. 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. Marinate overnight in the refrigerator. Preheat oven to 350º F. Put tomatoes. tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. 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. Deseed and chop green chilies. cut into 2 inch cubes. Drain excess marinade and bake for another 2 minutes. tomato puree 2 lbs. . Add the chicken breast. tomato paste 10 oz.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. basting with margarine twice.
Strain through a strainer and bring to a boil. Add fenugreek and ginger juliennes. add honey to taste. green chilies. Cook over low heat until reduced to a thick sauce. Add butter and cream. Stir. cloves. and serve with the chicken tikka masala .Add ginger and garlic paste. cardamoms. and salt. stir. red chili powder. If the sauce tastes sour.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Sprinkle lemon juice and chat masala and serve with onion rings .CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Grill the chicken pieces till they are cooked well on both the sides.
Once it starts boling add the marinated chicken. Cook covered till the chicken is tender and serve hot with rotis. Once the tomatoes start getting a little roasted.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Now heat oil in a wok and throw in the cloves first. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. . Once the onions are pink in color add the tomatoes. chopped 1 medium onion. sliced 1 tsp coriander powder 10 cloves garlic. 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. add the coriander powder. After that put in the garlic and then the onion.
Take off the fire and serve hot. Grate mava. red chili powder (lal mirchi). Continue cooking it on medium flame till ghee/oil begins to separate. cream (malai). Simmer for 2 minutes. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Heat clarified butter (ghee) in a pan. . garam masala. Add salt. Grind onion (pyaj). ginger (adrak). Add onion (pyaj). tomato (tamatar) paste. Add mava. turmeric (haldi). green chilly (hari mirch).
turmeric. Take off the fire and serve hot. red chili powder. Heat butter in a pan. cream . Keep it aside for an hour. . Simmer for 5 minutes and then finally put off the gas. Saute onions till pink in color.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. dried pudina leaves and mix well. Then add tomato paste. Put off the flame. ginger. salt. Add cottage cheese. garam masala. Chop onion very finely. Continue cooking it on medium flame till ghee/oil begins to separate. Put the pan on the flame and then add milk to the mixture. green chilly. curd.. Grind tomato.
Sprinkle with cut coriander. red chilli powder and roast till the oil leaves the masala. Mix in boiled peas and stir. Take off the heat. . roasted sesame seeds. turmeric powder. Mix in broken cashewnuts and raisins. Heat up oil in a pan. Mix in tomato puree. crushed red chillies on the bread croutons and mix well. Keep aside. Sprinkle cut green chillies. roasted khoya and stir. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Mix in salt.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in coriander powder and stir to mix well. Mix in ginger-garlic paste and sautÃ©. Boil green peas. mix in onion paste and stir fry till pink.
Put it in a pressure cooker and wait for 1 whistle.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. ( soak it for a 1/2 hour). Serve sangri ki sabzi hot with dal ke parathe. hing.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add to the kadahi. sangar and soaked amchur. Keep the strained water aside. Turn off the gas. Strain the sangar through a strainer. Add curd. Heat mustard oil in a kadahi. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. If required add the strained water. . Cook it for 10-15 minutes. jeera and sabut red chilly. When the tadka is ready add the masala paste. Now give tadka by adding mustard (grounded).
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ajinomoto and the fried paneer cubes. . Mix well. soya sauce. vinegar. ginger and water to just coat the paneer pieces with the mixture. 1 tsp salt. corn flour. Mix together the cottage cheese. garlic. salt. egg. and garnish the chilli paneer with finely cut spring onions and coriander. Add the green chillies.
Mince cloves and cinnamom. Continue cooking it on medium flame till ghee/oil begins to separate. salt. Grind onion. tomato. tomato. ginger. cloves.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. . cinnamon. Cook on low flame. capsicum in long pieces.. red chili powder and orange color. Take off the fire and serve hot. Add bay leaf. ginger paste. Add paneer and capsicum pieces. Serve with nan or paranthas. Then add onion. When the capsicum are done put off the flame. Heat clarified butter in a pan.
tomato and salt. the garlic and coriander seeds. Pour in the water and simmer gently for 20 minutes.5-cm/1-inch cubes. Serve the matar paneer sprinkled with garam masala and coriander. Heat the ghee in a frying pan and cut the paneer into 2. 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. Add the paneer and mutter (peas) along with the yogurt. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. . Add the turmeric and the paste mixture and fry until the ghee starts to separate. Stir for 56 minutes over low heat.
Boil the spinach in water and cool it. Just before serving.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Hold the pan over bowl. Now mash it in a mixer. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Caution: Don't allow chili powder to burn . add chili powder and immediately pour on the indian palak paneer. heat pure ghee in a small pan. Add all spices except red chili powder. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Heat oil in a kadai. Take out in a bowl. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). . Now add onions and fry till golden brown. Add ginger-garlic paste and stir-fry for a minute. Add Paneer pieces to the gravy and cook until done.
. garam masala powder. Add the chillies and tomatoes and fry till they are soft and pulpy. fry till brown. chopped onions and the ginger garlic paste. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Heat oil in a deep bottomed pan. salt and little water so that all the masalas are well combined. Garnish with chopped coriander and serve hot.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. tomatoes and chillies finely. Add turmeric powder. add the cumin seeds.
. Cover. salt and chilies. Serve the aloo palak hot as a side dish.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Add the spinach. Cover and cook over a moderate heat for about 10 minutes. potatoes. Stir several times and then arrange the tomato and lemon slices over the mixture. lowering the heat and cook for another 5 minutes.
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). . Grind the paste ingredients to a fairly smooth paste and stir into the onions. prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. Deep fry the potatoes until golden brown. Stir in the tomato puree. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. curd and salt. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Drain and set aside. Dry the potatoes on a cloth and heat the ghee or oil.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
until the vegetable are tender. for 5 minutes. until they begin to splutter. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the green chilli and fry for a further 1 minute. the ground spices and salt and cook for 7-10 minutes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. stirring. Add the cauliflower florets and fry. . Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Add the potatoes.
add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. For a different taste in aloo sabzi . you can substitute mustard seeds with cumin seeds. peel and cube the potatoes. Green chillies 4-5 nos. Serve the aloo sabzi hot with roti or paratha. fry till the seeds start spluttering. add the mustard seeds. Heat oil in a pan. . slit green chillies. curry leaves.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. add salt and turmeric powder and cubed aloo (potatoes).
Add garam masala. turn around over high heat. Lower the flame. turmeric and chilli powder. by holding each in the palm of your hand and closing the fist. add potatoes and green chillies. and then simmer uncovered for about 15 minutes. When the cumin splutters. salt. add yogurt 1 tbsp at a time. bring the mixture to a boil. stirring vigorously until all of it is well blended.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). garnished with coriander leaves. Heat the ghee. Keep these unevenly broken potatoes aside until further use. coriander. add cumin and asafoetida. add ginger and sauté till slightly fried. until they look slightly fried. . Stir a few times until well mixed. Add about 2 cups water. Serve aloo dahi wale hot.
sliced 3 medium sized tomatoes. . Finely chop the remaining ginger. then add garlic and chopped ginger and green chilies. Sauté for 5 minutes. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. the reserved cooking liquid. salt and half of the coriander leaves. turmeric and chili powder and sauté over low heat until the oil separates. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. reserving 1 cup of cooking liquid. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. cumin. Drain. Heat oil and sauté onions till golden. coriander leaves and shredded ginger. coriander.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Simmer. Add chole. finely crushed 2 green chilies.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. Add tomatoes. uncovered until the liquid has been absorbed.
French beans and potato in a medium-sized saucepan.5cm/1in pieces 1 medium-sized potato (100g/4oz). Cover. . When the vegetables are cooked. Add 250ml/8fl oz/1 cup water. Meanwhile put the coconut. Set aside. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Stir gently to mix well. 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. poppy seeds and salt in the container of an electric blender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Bring to the boil. Add 150ml/5fl oz water and grind to a fine paste. Bring to the boil and simmer gently for 2-3 minutes. 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). chillies. add the spice paste and another 150ml/5fl oz water. peas. Stir and simmer gently for 5 minutes. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Now add the tomatoes. the yogurt and the garam masala.INDIAN VEGETABLE CURRY RECIPE INGREDIENTS: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz). cut into 2. carrots.
Add hara channa and cook until done.HARA CHANA MASALA RECIPE INGREDIENTS: 1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. 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. . Garnish the hara chana masala with chopped corriander and serve hot. and saute for 2 minutes. green chilli. chopped coriander and garam masala powder. bay leaf. Add lemon juice. cloves. add cumin. chopped ginger.
MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.
The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
Serve the stuffed paneer tomato hot. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. . Add paneer . Place tomatoes in a cooker container . Red chili powder to taste. Gently scoop out the centers . put little butter and pressure cook for one whistle. Fill tomatoes with the mixture. Keep aside the scooped portion and chop the cut tops .STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. Top with grated cheese and chopped coriander. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Heat oil in a kadhai add chopped onions and green chilies till tender. 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. Cut the top of tomato (tamatar ) like a cap.mix well and cock for a minute.
mashed potatoes and peas and fry for few moments. Now add all spices.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. chopped coriander leaves and thinly sliced rings of tomato. Mash the boiled potatoes. drain water and keep aside to cool. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Garnish the bharawan capsicum with grated paneer. . Serve hot.
Make small balls of aloo (potato) mixture.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. In a bowl take a cup of gram flour. coriander. Dip each ball in the batter and deep fry them till golden. . chili powder. brown Serve aloo bonda hot with chutney. little salt and chili powder to it. add turmeric powder. and green chilies to the mashed aloo (potatoes) and mix well. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. garam masala.
Then generously sprinkle sev all over the puris. Sprinkle cumin powder.SEV PURI RECIPE INGREDIENTS: 10 . salt. . red chilli powder. Fill with a few chopped boiled potato cubes.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Add about 1/4 tsp of tamarind and green chutneys in each.. Sprinkle finely chopped onions. Serve fresh. Garnish with finely chopped coriander.
Add the sev and kaara pusa directly and mix well. Serve immediately.. Lightly crush and add the nimkis and golgappas. Mix all the ingredients under seasoning and add to this. . 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. Drain the water from the grated potatoes and mix that as well. tomatoes. Finally garnish with coriander leaves and lemon juice.
Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. red chilli powder and fry for 30 seconds. add ginger garlic paste. Press each ball with hand so that it would make into a round patty. dhania powder. Heat oil in a kadai.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. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. jeera powder. Now add tomatoes and salt. Divide the dough into balls. Now. turmeric powder. peel and mash the potatoes well. Add ginger garlic paste. turmeric powder and salt. Mix and knead well into a dough. To prepare the ragada: Wash and soak channa for about 6 . Boil channa with baking soda in pressure cooker till soft. garam masala powder. . fry till the onions are light golden brown.8 hours. add chopped onions. chat masala powder. Take the mashed potatoes into a bowl. add the bread crumbs and knead well. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Take the serving plate. Sprinkle a pinch of chat masala powder and serve hot.Now. put two cutlets in the plate. enough water. curd and mix well. . Cover and cook on medium heat for 3-4 minutes. add the boiled peas. Pour the ragada on the cutlets. Sprinkle chopped onions and coriander leaves.
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. cashews and turmeric powder. Now in the grinded mixture mix cayenne powder. Keep an eye. Roll the potatoes in the remaining mixture. until done. . Saute for a minute. Heat the remaining oil in a pan and add the vegetables.. Slit each eggplant lengthwise into four. Now add sliced onions and fry until brown. add little water if necessary. Cook over low heat without burning. Serve hot with roti. remove and allow to cool. reserving some. salt. Add little water if needed. coriander seeds and peppercorns. keeping the stem end intact.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Stuff the eggplants with this mixture. tamarind paste. Add coconut and stir fry until browned. Grind the mixture to a paste using blender. sugar.
Mix in cashew nut paste dissolved in one cup of water. Mix in ginger paste. Adjust seasoning. coriander powder. mix in green cardamom. wash and cut mushrooms in quarters. red chilli powder. Stir fry on low heat up for five minutes. Heat up oil in a kadhai. Mix in tomato puree. garlic paste and stir fry for half a minute. Serve hot with naan and roti . turmeric powder. cinnamon stick and cut onions and stir fry until light golden brown.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Add a cup of water. garam masala powder and salt and stir fry till oil leaves the masala. stir well. bring it to a boil and then mix in green peas and mushrooms. Cut onions finely.
. 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). and garam masala as a filling in paratha. coriander leaves. Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side. green chilies. Now roll it slightly. Spread it on the paratha and shallow fry over low heat. Mix grated cauliflower. Turn it and pour half tablespoon oil or butter. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. ginger.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Cook on a low heat till golden brown. Make two medium size chapati. salt. ajwain. Note: It makes 18 parathas. chili powder. as you would do for any paratha/roti. add the filling to the one chapati and cover it with the second one.
salt and baking powder and sieve them together. Place the rumali roti carefully over it and cook till done. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Fold it like a handkerchief. . Serve rumali roti hot with indian curry. 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). maida.
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. milk. About half an before the naan are required. . Serve hot. Mix the sugar.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. turn on the oven to maximum heat. Shape each ball of dough with the palms to make an oval shape. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. knead again. Add the remaining oil. Knead the dough again and cover and leave for 2-3 hours. salt and baking powder into a bowl and make a well in the middle. eggs 2tbsp of oil in a bowl. Divide the dough into 8 balls and allow rest for 3-4 minutes. Bake the indian bread naan until puffed up and golden brown.
Make powder of fenugreek leaves and mix it to the flour. turmeric powder and mix well. chili powder.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. salt. Rub oil into the flour. Roll into a slightly thick chapati than usual. 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. Knead well again the dough and make balls. Note: It can also be cooked in an oven or tandoor. .
For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.maida. Turn it and pour half tablespoon oil or butter. . Now roll it slightly. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. then drop asafetida. Cook on a pre-heated Tawa (flat griddle plate). Add remaining ingredients and stir-fry for about 2 minutes. Fry until ginger starts turning brown. Divide the mixture into 10 equal portions. A few seconds later add the peas. add the filling to the one chapati and cover it with the second one. Remove the pan from the heat and allow to cool. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Turn it and again pour oil or butter on the other side. Seal the edges so that mixture doesn't come out. Make two medium size chapati.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).
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
Take a Ping-Pong ball size lump of dough. Now spread the ghee properly over entire surface. 5 to 6 " diameter using dry flour. Using a knife make a 2" cut lengthways and fold it inwards . Cook on a pre-heated Tawa (flat griddle plate). Turn the lachha paratha and pour half tablespoon oil or butter. Make dough 30 minutes before and cover it with moist muslin cloth. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown. . (Refer the picture). 1tbsp oil & salt. Spread Oil on every fold. Heat the ghee so that it turns to liquid. as you would do for any paratha/roti.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Spread it on the paratha and shallow fry over low heat. Now roll it into a circle of appox.
Put it in a pre-heated oven at 450-degree. Mash the potatoes. . When top side is done change the side and keep a check (till properly baked) Spread butter over it. Make two medium size chapati. Serve aloo paratha hot with yogurt (curd). Add all the stuffing items to mashed potatoes and mix it properly. Now roll it slightly. add the filling to the one chapati and cover it with the second one. as you would do for any parantha/roti. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta).
Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Pre-heat the griddle and cook the rotis on each side. vegetables or curries .
add the potatoes and 2-3 cups of water. Fry sliced onions. coriander seeds. Add the pork and pressure cook till almost done. garlic. . peppercorns. Add the ground paste and saute till oil leaves the sides of the pan. Serve with steamed rice or bread. Garnish with coriander. Remove the lid. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Simmer for 10-12 minutes. cloves. Add vinegar and simmer for another 5-6 minutes. cardamoms and green chillies till the onions are transparent. red chillies. cumin seeds and the cinnamon with malt vinegar. Remove and keep aside.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.
Knead into a soft dough with egg whites on a clean surface.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. . Mould into desired shapes. Add almond essence and food colouring if required.
Knead again to blend. Then hang it up in a muslin cloth to drain for 3 hours. The milk solids are turned into cheese now. Pat into a flat cake and cool completely.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Stir-Fry over very low heat until the ghee separates. Cut into squares and decorate with silver foil. Remove form the heat and mix in the cardamom powder. Heat the ghee in a heavy pan and add the cheese mixture. Kneed this well with the milk powder and sugar. . Allow to cool slightly.
stirring constantly. Slip each kulfi on to a dessert plate. Stir the sides of the pan constantly to avoid scalding. (This will take about 40-45 minutes). about 6 hours. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. distributing evenly. skinned pista (pistachios). Now add the sugar. and serve. cut across into 3-4 slices. nuts and cardamom seeds. skinned badam (almonds). Now lower the heat and cook the milk. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. stiring constantly. heavy pan and bring to boil over high heat. .PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Pour the mixture into Kulfi molds or small ramekins. until it has thickened and reduced to about 13/4th cups. To serve. sugar or to taste 1/2 tsp. allow to cool. ground green cardamom seeds (chotti elaichi) 1tbsp. stir well. thinly sliced 1tbsp. Cover with plastic wrap or foil and freeze until set.
After about 5 mins. Add just enough whole milk to make a medium-hard dough. Make balls by gently rolling each portion between your palms into a smooth ball. Slip in the balls into the hot oil from the side of the pan. Place the balls on a plate. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.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. They will sink to the bottom of the pan. Cover with a damp yet dry kitchen towel. but do not try to move them. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Now they must be gently and constantly agitated to ensure even browning on all sides. one by one. Instead. butter. . Bisquick. Divide the dough into 18-20 portions. If the temperature of the oil is too high then the gulab jamuns will tend to break. the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. gently shake the pan to keep the balls from browning on just one side. Heat the oil on high and then lower the heat to medium.
Add powdered sugar and mix well. gently turning occasionally. while on heat. The on slow till done. When mixture thick and gooey. The pedas are ready to be served. unmould. If using moulds. Mix well. Mix pistachios and cardamom seeds and press a bit on top of each. .KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Use cookie moulds.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. Heat first on high for few minutes. Put mixture in a large heavy or nonstick pan. Take some mixture and press into mould. Allow to cool. first sprinkle some at bottom. and take off fire. When set well. add cardamom. Make sure to stir continuously. invert and carefully. or shape pedas with palms into patty rounds.
Add hot water. ghee and 1/2 cup water. Saute on a high flame till it turns pinkish brown. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. add the broken wheat. Heat ghee in a heavy bottomed pan. Once all the water has evaporated. Serve the lapssi hot garnished with blanched almonds and pistachios. partly cover and cook on a medium flame till most of the water has evaporated. 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. . Stir. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the sugar. Add more water if the wheat is not tender enough.
Place them in a dessert bowl. Decorate the rasmalai with pistachios. Remove from oven. cool at room temperature and cut into 2" squares. except the pistachios well in a separate dish and pour over the squares. Bake at 350 degrees for 35 minutes or until it sets.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. . Mix the other ingredients. chill for 2-3 hours and then serve.
. Make a hole in the centre of each rounds so that it resembles like doughnuts. I know that many of u might be amateurs at cooking. Knead until smooth and soft and the dough is free from stickiness.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. Deep fry in a kadai till golden brown in colour.5 cms. Sprinkle the powdered sugar on top. Divide the dough into even sized balls. but don’t worry if you cant make balls make whatever shape u can manage-.drain.the final product is going to be the same.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Roll the balls into 3" diameter rounds having a thickness of 0.mix thoroughly all the ingredients in the basin adding the milk. Eve the refined flour along with the baking powder into the basin. Allow the dough to stand for 20 minutes. Make a dough using a little water.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Add the cinnamon and the nutmeg.
make a well in the center and break the eggs into it. add a little of the milk and mix it in well. beat well for 10 minutes. When half the milk is in. The batter should stand for atleast 1 hour before it is used. still beating. then bake in a moderate oven for 30 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. Add about a tblspful of cold water at the last minute for a really light pudding. raising the heat just enough to brown it at the end. then add the rest of the milk. Get a little fat really hot before pouring in the batter.
Then take the saucepan off the fire. Turn out when set. Dissolve the gelatine in a little warm milk. . fold in the stiffly beaten whites. leave to cool. add the sugar. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.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. Add the vanilla essence and pour into a wetted mould.
essence and sugar. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cool the cake and invert it on a dish. Grease and line a 8 inch baking tin.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. . Bake this tin in a preheated oven at 180 .200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. Divide this batter into 2 parts. Now mix flour and milk alternately in the mixture. Cream together the butter. Mix well till the batter is smooth. In one portion add cocoa powder.
eggs and vanilla extract together. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. 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. Pour this mixture in a baking pan and bake for 1.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Add in the apples and the nuts.15 minutes at 350 degrees F. Apple cake is ready.
VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Slice the round one in half. Decorate the cake with icing and candy. . Let it cool completely. Also bake a two-layer cake in a square pan. Place each half of the round on two corner of the square to make a perfect heart shape.
Put the boxes in freezer. Cut down graham crackers crosswise to make half. To secure candies use icing. Line icing along remaining seams. . Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Let it freeze for about half-hour. Line icing along seams to secure. Pour one scoop ice cream in the center of each of six graham cracker halves.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. freeze and serve. Decorate boxes according to liking with candies and icing.
. Mix well. Then put it in the fridge for 1 hour before serving with fresh.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.40 minutes or until the pudding is spongy. thick and sweetened cream. Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Grease pudding mould and pour the mixture into the mould. Beat the eggs and add the essence. Warm the milk and mix in the sugar. Put off the flame and add the beaten eggs and the breadcrumbs. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .
then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Dish up the pudding and serve with the sauce. 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. Stir well and simmer for about 3 minutes. . Put mixture into a greased basin. add a little more milk. cover with a double piece of greased paper and steam for 2 1/2 hours. Remove from fire and add 2 tspfuls of lemon juice. If the mixture is too stiff. Boil these in water until soft.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. Add the marmalade. egg and milk. sieving the flour and baking powder. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips.
Just before serving. When the mustard seeds start popping add chana and urad daal. urad daal 1 tsp. Sauté them for a minute. 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. mustard seeds 1 1/2 tsp. coriander and green chilies. Add in the rice. Add mustard seeds to the oil. Take the pan off the gas. . salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. mix all the ingredients with yogurt (curd) and milk. Mix the salt and desiccated coconut. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Curd rice is ready to be served. add in the ginger. chana daal 1 tsp.
Finish with remaining saffron and cook till grains are separated and done. Cook a little. . walnuts & cashew nuts. Add half-saffron dissolved in little warm milk. add rice and sauté. Heat oil and fry onions till golden brown and remove. turmeric powder.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 hot water and mix well. Fry whole spices. Garnish kashmiri pulao with fried onions.
Add turmeric powder and peanuts. Now add this to the boiled rice and mix well.Lemon rice is ready to be served. fry till brown. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Take it off from the flame and add lemon juice and mix well. salt and fry for 2 minutes. Now add green chilies.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. allow to splutter. . curry leaves.
Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice. Seve hot.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. salt and saute. Put in the rice and mix well. INGREDIENTS: 2 large tomatoes made into a thick puree. 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. 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. Finally add the water and cook covered till done. . 1 cup basmati rice.
garlic and stir for a minute. Add onions until golden brown. saute for half a minute add the chopped vegetables and stir for a minute. Then add green chilies. Put the rice. Beat the curd in a bowl and divide into two equal portions. Dice the peeled potatoes and carrots and wash them. some more water and add half the whole garam masala and salt in a pan. Chop the coriander and mint leaves. add the remaining garam masala and sauté over medium heat until it begins to crackle. Drain and keep aside. sprinkle little saffron curd. stir. Add the portion of plain curd. then simmer until the vegetables are cooked. Heat ghee. Slice the onions and green chilies.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. Peel ginger and garlic and chop finely. . and bring to a boil. Drain the water. Soak the almonds in water for half an hour and keep aside. add 2/3 cup water. Add turmeric and chili powder. Dissolve saffron in warm milk and add it to one portion of the curd mixture. ginger. mint and coriander. Add the dry fruits and nuts when the vegetables are done. Bring the rice to a boil and cook until the rice is done. In the handi with the cooked vegetables.
. cover the lid tightly so that it gets sealed. mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd. Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.
Cook it for 8 to 10 minutes till the rice is done. curry leaves and a part of the corriander leaves. mix well and add 3 cups of water. Garnish with chopped corriander leaves and serve hot. cinnamon and cardamom. Fry the onions. . Add salt. Add the washed. Set aside. Fry for few minutes. Add cooked dhal water. drained rice and chopped tomatoes.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. Don't discard the cooked dhal water. mint. Add the cooked dhal. Fry for 2 minutes. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. ginger and garlic paste. Keep the remaining corriander leaves for garnishing. When onions are golden add slit green chillies. cloves.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Then add onions and saute them for a minute ot till they get pink in color. Fry the green peas also.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add this fine yogurt and stir well. Cook for about 3 minutes. Add all the fried vegetables. Garnish with dry fruits and green coriander leaves. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add fine chopped tomatoes and fry till they are properly cooked.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. black pepper powder and stir for about half minute. Take 1 tblsp oil in a pan and add mustard seeds. Serve the vegetable (veg ) biryani hot with raita and pickle.Cook it in pressure cooker or in a pan or microwave. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cloves. . cinnamon and caraway seeds powder. potato. green chilli. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Add salt and red chilli powder and stir. Take this vegetable biryani out in a rice serving dish.Heat it for about 10 seconds. carrot. 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.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.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. In a serving bowl mix the shrimps and rice together. 1/2 tsp salt and 2 cup of water.15 minutes. 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. garlic. Add the peas. Add the rice and stir fry for about 10 minutes. Add the shrimps and 1/2 tsp salt. Preheat the oven to 300°F. Add the paste to the onions and stir for about 5 minutes. Make a fine paste of green chilies. garam masala. 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. ginger. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. cashew nuts & coconut. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Cover the bowl with the aluminium foil. . Put it in the oven for about 10 .
Skew chicken and vegetables closely on bamboo skewers. Cut the onion.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. 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. Mix well. Heat up oil in a big size frying pot or karahi.black pepper soya sauce and hot sauce. Take off from oil and put it on absorbent paper. Decorate with lemon pieces and mint leaves. capsicum. Put in a round dish with the lemon juice. . salt . and tomatoes into small cubes. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Serve with hot with mint chutney. cover and leave to marinate for 2-3 hours. Or you can grill the chicken over hot charcoal.
Mix in the bay leaves stir fry for another minute stirring frequently. ginger and garlic. Serve hot. turmeric and salt to the chicken and mix well to cover the chicken pieces. Stir well to mix all the ingredients. . Add lemon juice and fry for another minute. Sprinkle with chopped coriander leaves. Spread half of the cut onions on the bottom. Mix in the chilli powder. Mix in cut onions. Mix in meat and onions to it. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. stirring frequently fry for 8-10 minutes to a golden color. 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.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Stir frequently. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. fry the mixture until it is well browned and a thick onion sauce has formed.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. Heat up oil in another pan. Add the chicken pieces and layer the rest of the cut onions on top. ground coriander. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cover pot with a tight fitting lid.
add the onion and fry till transparent. Peel the mangoes and cut into wedges. Heat the remaining oil and coconut oil. Boil till it reduces by half and thickens. drumsticks and mangoes. Lightly pound the methi seeds and keep. Heat 4 tablespoons of oil in a vessel. Add the marinated prawns. Cut the drumstick into 3" pieces. . Cook till the prawns are 3/4th done. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Remove from heat and add the coconut milk and reheat to simmering point. de-vein and wash the prawns. Add the coconut residue and 4 cups of water. Pour in the curry and simmer till it combines well. Add the masala powders and stir. curry leaves and the kodumpuli. (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. wash and slit the green chillies and the curd chillies. Peel and chop the onion. add salt to taste. Pat them dry and marinate in turmeric powder and little salt. Strain the curry through a mesh pressing well to extract all the flavors. add the methi seeds and the whole red chillies and stir well.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Put in the green and curd chillies. Keep aside. Keep the coconut residue also.
3/4 " thickness. . Cut slices of about 1/2. Serve hot with lemon wedges.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. Rest it for an hour in the refrigerator. garlic and grind to a smooth paste. Peel ginger. Mix all the ingredients for the marinade and apply uniformly on the fish. 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. Squeeze both lemons and remove the juice. Wash and chop the curry leaves finely. fry few pieces at a time. Do not crowd the pan.
turmeric powder and mix well. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Knead well again the dough and make balls. Roll into a slightly thick chapati than usual. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. chili powder. Note: It can also be cooked in an oven or tandoor. Rub oil into the flour. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. . salt.
vinegar and spices for a day or two before eating. before adding the vegetables for example. Do-Piaza: . The oil extracts and retains all the sharp flavours of the rai. repeatedly. Bukhara: Dum Pukht cuisine in India is over 200 years old. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. In Rajasthan. huge quantities of food was cooked in large vessels.Also known as tadka or chonk. or mud ovens. This smoky flavour is greatly prized. burn or cook unevenly. hing. tomatoes. degs. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. 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. yogurt.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. Bhunao (Saute/stir-fry): Small quantities of water. ginger. Bhunna: In India. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. for example. its fat. jeera. roasting of meat is done in tandoors. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. etc and coats the entire dish being prepared. After the oil separates from the mixture. This smoking adds a delicate flavour to the prepared meats. and stock are introduced to the pan if and when the ingredients start to stick. but to make sure that this doesn’t stick. pouring the tempered oil over dal. or as the last. and marinade dribs onto the charcoal. garlic and green chillies are fried in oil. kadipatta. sending up sizzling steam that permeates the whole joint. a small amount of water is added. cooked meats are placed around this. As the meat cooks. the main ingredient (meat or vegetable) is added and cooked. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. Usually onions. in massive doublewalled ovens called bukharis. or bowl.
was the legendary cook at Akbar’s court. is done in a wok or kadhai. Talna (Frying): In Indian cooking frying. Dum (Steaming): In the olden days. Both bhunao and dum are aspects of Handi cooking. 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. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. and like kadhai cooking is eaten immediately. the outer rim is used to keep the food warm. is placed directly on the table. when it is called for. Some coal was placed on the lid to ensure even cooking. Tawa: A thicker version of the household griddle. in which the food is cooked. . Kadhai (Round bottomed pan): Usually the kadhai. The food continued to cook in its own steam. The round bottom uses less oil and cooks the food evenly. the lid helps retain the aroma and flavour. retaining all its flavour and aroma. 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. “to steam” or “mature” a dish. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning.Mullah Do-Piaza. Dum means. all children in India are told. which is constantly stirred until cooked. it is said he could conjour up culinary delights using only two onions. where everyone eats out of it. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. One of the navratnas .
1 cup thick coconut milk Method 01. Stir in tomato and thick coconut milk. Cook the fish over low heat with the lid on until the gravy thickens. MATHEW FISH MOLEE INGREDIENTS: 01. Add thin coconut milk and stir to a simmering point. sliced 04. 1 cup onion. Add fish pieces and salt. cut into pieces 02. half slit 07. cut into four 12. 1 big tomato. crushed 05.K. 02. Clean fish well in salted water. 1 tsp garlic. chillies. A few curry leaves 09. peppercorns and curry leaves. Saute onion. garlic. Heat oil in a pan. 1/2 kg fish fillets. 1 tsp ginger. ginger. 6 green chillies. 2 cups thin coconut milk 10. 1 tsp peppercorns. crushed 06. 2 cup refined vegetable oil 03. crushed 08. taking care to see that the curry does not curdle. Continue to cook over low heat for a few minutes. Remove from heat and serve hot. 04.M. Salt to taste 11. 05. 03. To serve 6 .MRS.
Wash prawns. 1 tsp chilli powder 2.M. sliced 4. add the sliced onions and fry till brown. 1 tsp ginger. 2 cups onion. 6. To serve 5 . Add the remaining curry leaves. A few curry leaves Method 1. 5. 10 garlic cloves 7. 1/8 tsp pepper powder 4. Salt to taste 11. K. 3. 1 tsp mustard seeds 3.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 4. In an earthenware vessel. remove from fire. 3 pieces cocum. Add the prawn mixture and fry well. water and salt. 1 tsp coriander powder 3. 8-10 curry leaves 9. 2” ginger 6. shell and devein. When the curry is almost dry. julienned For the seasoning 1.Mrs. Heat the oil in a pan. a few of the curry leaves. ½ prawns For the masala 1. Remove from fire and serve hot. Splutter the mustard seeds. 2 cups water 10. 2. 10 button onions 5. washed and soaked in water 8. ½ cup coconut oil or any refined vegetable oil 2. mix the ground ingredients with cocum. Coarsely grind ingredients 1 to 6. Immerse and cook prawns until soft with 1 tsp ginger.
A few curry leaves 15. smeared with salt and turmeric and fried. adding the ground paste and ingredients 11 to 18. ¼ tsp pepper corns 6. 1 cup hot water For the seasoning: 1. Cut into medium-size pieces. Mathew You will need: 1. remove from fire. ¼ cup refined vegetable oil 2. ½ tsp cumin seeds 7. ½ tsp turmeric powder 5. 1 dsp vinegar 17. 2 dsp onion. After the meat is tender and coated with a little gravy. 2 tsp ginger. and fry the onion. 3. K. 3 cloves 10. ¾ dsp chilli powder 3. 2 cardamom pods 11. Heat oil.MEAT OOLARTHIYATHU Mrs. Cook the meat. Salt to taste 18. 1 tsp aniseed 8. 1 dsp coriander powder 4. Wash and clean the meat. finely chopped To serve 10 Method: 1. 1 tsp mustard seeds 3. 1 kg mutton or chicken 2.M. sliced long 14. 2. 16. Splutter mustard seeds. 8 garlic cloves 13. . ½ cup coconut. 4. Stir in the meat and fry well until dry. Grind into a paste ingredients 2 to 10. sliced thin and small. ½ cup button onions. 2” cinnamon 9. sliced 12.
vinegar and salt.Mathew INGREDIENTS: 1 kg. Turmeric powder ½ cup oil 1 tsp. Let the meat cook till oil floats on top. . Pork. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.M.K.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Stir in the meat and saute. When it splutters. cut into small pieces 3 dsp. Serve hot. Pepper powder ½ tsp. long slices onion 1 dsp. See that the gravy is thick and creamy. Chilli powder 1 dsp.PORK CURRY HOT . Mustard seeds ¼ cup thin. Coriander powder ½ tsp. Add boiling water.Mrs.Heat oil and fry mustard. Remove from fire. add onion and saute till it turns light brown in colour. Add the soaked masala and fry it on slow fire till the oil separates.
1” piece Vinegar. K. When the gravy thickens and mixes well with the meat.2 teaspoon Turmeric powder.3 cups.Mrs. This is then transferred to the serving dish and decorated with the fried potato cubes.4 dessert spoon Onions sliced. Coriander powder.to taste Coconut oil.½ cup Coconut milk extracted from I cup scraped coconut.½ cup Potatoes cut to square cubes and fried. .9 Cardamom.1 teaspoon Cumin.DUCK ROAST –I . Three cups of water are poured to this and the meat pieces are cooked.¼ teaspoon Cinnamon (1” length). a little more is added and the sliced onions are sauted. Mathew Duck meat cut to large pieces.2 Nos. the meat pieces are marinated with the paste along with vinegar and salt.½ teaspoon Black pepper. If oil in the kadai is not enough. Garlic pods-8 Nos Ginger. it is taken off the fire. the gravy and coconut milk are added and when it begins to boil well. To prepare The second set of ingredients are ground to a smooth paste.1 piece Cloves. the meat pieces are added.1 kg. When it is sauted well.¼ teaspoon Sahjeera.M. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.1 dessert spoon salt. Once it is cooked the gravy is separated.
2. Remove from fire and serve the roast with the potatoes around it. 1 dsp vinegar 13. To serve 6 . 3. add the fried pieces of duck and cook until all the gravy has been absorbed. 6. 12.Mathew You will need: 1. 1 tsp peppercorns 6. Apply this paste o the duck pieces. ¼ cup refined vegetable oil 18. Drain and keep aside. 8 garlic cloves 11. covering the pan with a tight-fitting lid. 2 cardamom pods 10. 1 cup thick coconut milk Method 1. Add the coconut milk.M. 9. Grind into a paste ingredients 2 to 11. In the same pan. When this boiled. Fry the cooked pieces of duck in the remaining oil. Add 2 cups hot water and cook the duck. 2 dsp coriander powder 3. ½ cup onion. adding more oil if necessary. 5. Pour the masala gravy into the same pan and add the fried onion. 7. K. 11. separate the pieces from the gravy. 4. 8. 1 kg duck 2. 2” cinnamon 8. 2 cups hot water 15.Mrs. Fry the potatoes in ghee and oil. Salt to taste 14. Drain and keep aside. ½ tsp turmeric powder 5. fry onion and keep aside. 1” ginger 12. 9 cloves 9. soaked in salt water and squeezed dry 19. 10. 3 potatoes. 2 dsp ghee 17. Drain the oil from the pan.DUCK ROAST –II . 1 tsp aniseed 7. 2 tsp chilli powder 4. Add vinegar and salt. When the duck is cooked. parboiled and quartered lengthwise 16. 13. sliced. Wash and clean the duck/ cut into large pieces.
vinegar. ground 1/2 teaspoon turmeric. Add this onion paste to the spices in the bowl. fresh (1-inch cube). peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. but do not discard the oil. Add about 3 T water and blend until you have a smooth paste. black pepper. whole 1 teaspoon peppercorns. a little at a time. peeled and coarsely. Stir until the paste browns slightly. Set aside. chopped (or less) 1 tablespoon coriander seeds. Add the vindaloo paste. half-rings 6 tablespoon water 1 ginger. Serve over rice. Fry onions. This mixture is the vindaloo paste. cardamom seeds. cinnamon. Heat oil in large saucepan over medium heat. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. peeled and cut into. cut into. Turn off the heat. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. peeled. whole 1 teaspoon fenugreek seeds. salt. or until potatoes are tender. Stir and bring to a slight boil. tomato sauce and potatoes to the chicken in the saucepan. dark brown. . and brown lightly. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. garlic paste. Stir a few seconds. and coarsely chopped 10 garlic cloves. Remove onions with a slotted spoon and put them in a blender. Put the ginger and garlic in a blender.CHICKEN VINDALOO 2 teaspoon cumin seeds. When hot. Cover the saucepan. Heat the remaining oil in the saucepan over medium heat. stirring frequently. black mustard seeds and fenugreek seeds together in a spice grinder. until they are a rich. reduce heat to low and simmer for about an hour. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. cayenne pepper and brown sugar. add the ginger. Add the coriander and turmeric. In a small bowl. Add the chicken. ground 2 lb chicken breast (boneless). light 10 tablespoon vegetable oil 2 large yellow onions. combine ground spices.
Pour the paste from the blender and fry for a couple of minutes till the oil separates. . 5. garlic. whipped cream and salt and cook gently (low heat) for 20 minutes. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Heat some oil and put the cardamom. Put the onions and fry for a few minutes. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Add Garam Masala and corriander leaves and cook for another 10 minutes. 4. Add 1 tbsp of yogurt and fry for 30 seconds. Grind the ginger. 2. bay leaves and cloves and fry till bay leaves turn brown. 8. 3.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. 7. Keep it aside and drain oil. almonds with water. 6. Put the chicken.
* 1 cup cooked chicken. Simmer 5 minutes. Add the stock. Stir in the garlic and ginger paste and the dry masala. the sugar and salt. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. ** 1/4 cup heavy cream 1 fresh ground pepper. 4. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. In a large soup pot. 5. by Stendahl . then lower heat and simmer 10 minutes. 2. melt the butter over medium heat. and the 1/2 cup of milk. 3. Add the minced chicken breast.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Bring soup to the boil. When serving. Grind a bit of black pepper in the center of the cream. top with a teaspoon of heavy cream in the center of each bowl. Recipe By : "The Bombay Palace Cookbook". minced 2 tablespoon fresh ginger. 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. blending well.
Preheat oven to 500 F. Remove the chicken from the skewers and serve on a platter.masala.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. baste the other side. turn over. skin. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Blend in the garlic. garam. Pour it over the chicken and marinate overnight in the refrigerator. and bones from the chicken. and bake for 15 minutes more. peeled and 1 crushed 1 inch piece fresh gingerroot. from Feast of India By Rani . oil 4 cloves garlic. Baste with the marinade and the remaining oil. ginger. Cut the meat into 1-inch pieces and place on a platter. 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. cumin. and paprika. ground chili. Mix together the yogurt and half the oil. Thread chicken pieces onto metal skewers and bake for 15 minutes. Marinate for 30 minutes.
minced 1 teaspoon ground cumin seeds 1 salt.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Heat 1 tblsp. Remove from fire and pour 5 tblsps. Mix thoroughly with a spoon. ginger and garlic till soft. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. . Put in the rest of the ingredients along with the dal and a little water. ghee and fry onoin. of ghee over top before serving. to taste 1 chili powder. Cover tightly and cook over a low fire till the dal is tender and quite dry.
• Mash the brinjal well. Cook until tomatoes become soft.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. red chilli powder and salt. • Heat oil in a frying pan or kadhai. garam masala. Peel off the darkened skin. Fry the masala for a minute and add tomatoes. • Remove from the flame and submerge it in a bowl containing cold water. . Serve it garnished with chopped coriander leaves. Turn upside down when lower portion becomes soft. • Add turmeric powder. Keep on rotating until it gets roasted properly. Stir properly and fry for about 5 to 7 minutes on medium heat. • Baigan Bharta is ready. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Now add peas and mashed brinjal.
Fry for another 5 minutes. • Add remaining spices and fry for a few minutes. Occasionally add a little water if required.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. ginger and garlic in the vegetable oil. • Put the lid and simmer the contents for about half an hour. • Chettinad chicken is ready to serve. • Add tomato pieces and salt. • Fry chopped onions. • The mixture would turn almost dry. . • Add chicken pieces and mix well to coat them with the gravy.
ginger. cumin seeds and green chillies. • Pressure-cook the dal until it is done. • Fry the mixture on medium flame for 3 to 4 mintues. • Dal fry is ready. • Take oil in a frying pan and heat it. . Now add chopped garlic. onion. • Serve it garnished with chopped coriander leaves. • Pour this mixture into cooked dal and mix thoroughly. Stir the mixture periodically. • Put chopped tomatoes.DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly. Soak it in about 2 1/2 cups of water for half an hour. turmeric powder. chilli powder and salt and fry again on a high flame for about 3 minutes.
• Fry till tomatoes turn soft. • Add garam masala powder. • Add onions and saute till golden brown. • Fry the paste till light brown. • Saute cumin seeds and add garlic paste. • Add cream and curd to the daal. and salt. • Pressure cook urad daal and rajma with water and little salt. • Now add turmeric powder. • Cook for about 25 minutes. dhania powder. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. and green chilies. Add daal and stir. ginger. • Remove from the flame as soon as it begins to boil.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Mash the mixture and again cook for 15-20 minutes. • Garnish with chopped coriander and add butter. . chili powder. • Add tomatoes. • Reduce the flame to medium. 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. • Serve with naan or rice. finely chopped • 3 Green chilies. • Heat oil in a kadhai. • Fry for a few minutes.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
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.
MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. shaking the pan time to time. If electric grinder is not available. grind by hand and press through a fine sieve afterwards. Then grind finely in an electric grinder. 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.
TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. push through a fine sieve. Close the lid tightly after use. without roasting them first. Store in an airtight container. .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.