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1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
coriander seeds. Serve with steamed rice or bread. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Simmer for 10-12 minutes. . cloves. Remove the lid. Add the pork and pressure cook till almost done. cardamoms and green chillies till the onions are transparent. Fry sliced onions. add the potatoes and 2-3 cups of water. Garnish with coriander. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. cumin seeds and the cinnamon with malt vinegar. peppercorns. 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. red chillies. garlic.
Slit green chillies and cut into half. Stir fry on a low heat up for about 5 minutes or till fish is just done. Cut onions and tomatoes. Serve hot with steamed rice. . Mix in cut onions and stir fry till golden brown. ginger and garlic paste and malt vinegar. Mix in the paste and 11/2 cup of water. Stir constantly. wash and cut each fish into 5-6 pieces. Roast cumin seeds.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Stir fry on a medium heat up for 3 minutes. Heat up oil in a pan. coriander seeds and whole red chillies. Mix in green chillies and cut tomatoes. Make a fine paste of all the roasted spices along with scraped coconut. Bring it to a boil and then mix in fish pieces and salt.
. Add salt. Add cardomoms and garam masala and simmer. Serve hot with nan or chapatis.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Cover and cook till the water dries and peas and keema are done. Garnish with coriander leaves. turmeric and coriander powder. green chillies. Then add a cup of hot water.
Take 1tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add 2 cups of chicken broth or water. Cook for 2-3 minutes. salt . Add fried chicken pieces to it and cook for few minutes. Bring to boil and add sugar. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. salt. Heat oil and deep fry the marinated chicken pieces till golden brown. ajinomoto and remaining Soya sauce. 1tbsp. pepper powder. Chinese chili chicken goes well with steamed / boiled rice.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. Serve chinese chili chicken hot garnished with chopped green onion tops. . corn flour. Soya sauce. Now in a separate wok / kadhai heat 1 tbsp.
soya sauce and tomato sauce to it. Keep aside. Dip the gobi florets in the paste and deep fry till golden brown. corn flour and salt using water. .GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. Heat oil in another pan and add the left ginger & garlic paste. Garnish it with coriander leaves. chopped onions and green chili to it. add it to the paste. Take a tsp. of ginger and garlic paste. Now. Serve the gobi manchurian hot. mix aginomoto. Add fried Gobi kept aside and mix well.
ajinomoto. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. corn starch and add few chopped chilies and little salt to it. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Gently add the fried balls to the gravy. Add water. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. pepper powder. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Sauté garlic.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. Bring it to a boil. Now in a separate pan heat 2 tbsp oil. drain and keep aside. . green chilies and spring onions. Make small balls (like koftas) of the mixture . sugar and soya sauce. salt.
To make the filling heat 2-3 tbsp oil in a wok. salt. cabbage and cook tossing the vegetables until they are crisp-tender. To make the spring rolls place 2-3 tbsp. cook stirring for 2 minutes.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. Cook both sides of the pancake till golden. . Repeat the same till whole batter is utilized. stir fry for 10-15 seconds. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Add leeks (if available) and stir fry for about 1 minute. Fold in the sides and form a tight roll. sealing the edge with a little flour and water paste. Serve the vegetarian spring roll hot. Deep fry in hot oil until golden. egg and water and make a smooth batter. pepper and soya sauce. of the filling in the center of each pancake. Set aside the filling to cool.garlic and mushrooms. then add carrots. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Add the bean sprouts. add ginger .3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt.
Add juice of half a lime or to taste. curry leaves. . chillies. pour into fried masala and put in fish pieces. When cooked add cornflour dissolved in water and boil. Soak the grated coconut in warm water and then remove and keep aside first milk. ginger. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. tomato in oil till light brown.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Cook for 10 minutes. Take rest of the milk. Then add first milk. Saute the onion.
garam masala.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. cumin seeds powder. lemon juice. Serve fried fish tikka with chopped onions. Add fish pieces to the above mixture and mainate them for about 3 hours. ajwain . besan flour in yogurt. fry fish pieces on both sides till golden & crisp. chopped in circles. mint or coriander chutney. salt. chili powder. . 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. Heat oil in a pan.
Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. dip 2 or 3 pieces of fish. 1/4 tsp of salt and tbsp of water into the blender. karhai or frying pan over a medium flame. until the fish is cooked through. 5 cm long and 4 cm wide. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Set the oil to heat in a wok. Serve the fried fish hot with green chutney.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. turning the pieces over once. Fry for about 5 minutes. As water accumulates at one end. When very hot. Fry all the pieces of fish this way. Blend until you have a paste. Put the green coriander. Add 1/4 tsp of salt to the yogurt and mix it in. . discard it.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . garlic. Set the plate at a tilt and leave it tilted for 2-3 hours. green chillies. Remove with a slotted spoon. 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.
Add the tomatoes.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. medium 1 no. grated coconut. chopped 2 tsp Garlic. Heat oil in a vessel and fry the onions till golden. green cardamom. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Curry leaves Fresh coriander Garnish. Lemon 10-12 no. cumin seeds. cloves. rotis or tandoori naan . . poppy seeds. red chili powder and turmeric powder and sauté. Tomatoes. large 2 tsp Ginger. Whole red chilies 1" stick Cinnamon 3 no. Roast the whole red chilies. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. coriander seeds. Cloves 1/2 tsp Turmeric powder 1 no. then add curry leaves and the ground paste and sauté for some time. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Cover and cook till the chicken is done. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Add the chicken. remove the skin and cut into small pieces. star anise. Onion. Green cardamom 2 no. cinnamon. Chop the onions and tomatoes separately.
add milk. 3/4 teaspoon salt and broth. Add chicken and mushrooms. diced 1 (3 ounce) can mushrooms. Unmold at once on platter and fill with indian chicken curry. Press mixture into greased mold. Combine cornstarch. heat until plump. stirring constantly. Add raisins.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Serve over rice ring. curry powder. add onion and almonds (until golden). drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. celery. Cook until onion is tender. stir and heat through. add apple. 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. garlic and onion. . Add all to rice and mix. Stir into onion mixture. Cook until thickened. Rice Ring : Melt butter in skillet.
make the sauce in Part B. tomatoes. . Drain excess marinade and bake for another 2 minutes. Preheat oven to 350º F. Put tomatoes. Marinate overnight in the refrigerator. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. basting with margarine twice. While doing this. cut into 2 inch cubes. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. tomato puree 2 lbs. Bake the chicken for 8 minutes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. Deseed and chop green chilies. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add the chicken breast. tomato paste 10 oz. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz.
Add ginger and garlic paste. Add fenugreek and ginger juliennes. Strain through a strainer and bring to a boil. cloves. and salt. red chili powder. and serve with the chicken tikka masala . Stir. Add butter and cream. cardamoms. add honey to taste. green chilies. stir. If the sauce tastes sour. Cook over low heat until reduced to a thick sauce.
Sprinkle lemon juice and chat masala and serve with onion rings . ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Grill the chicken pieces till they are cooked well on both the sides.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.
CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. 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. . chopped 1 medium onion. Once the onions are pink in color add the tomatoes. add the coriander powder. Once the tomatoes start getting a little roasted. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once it starts boling add the marinated chicken. sliced 1 tsp coriander powder 10 cloves garlic. Cook covered till the chicken is tender and serve hot with rotis. After that put in the garlic and then the onion. Now heat oil in a wok and throw in the cloves first.
Continue cooking it on medium flame till ghee/oil begins to separate. red chili powder (lal mirchi). tomato (tamatar) paste. Add onion (pyaj). cream (malai). . Simmer for 2 minutes. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Add salt. green chilly (hari mirch). Grate mava. turmeric (haldi). Add mava.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. Take off the fire and serve hot. garam masala. Heat clarified butter (ghee) in a pan. ginger (adrak). Grind onion (pyaj).
Add cottage cheese. Put off the flame. curd. Keep it aside for an hour.. Continue cooking it on medium flame till ghee/oil begins to separate. Grind tomato. green chilly. . salt. cream . ginger. Heat butter in a pan. turmeric. dried pudina leaves and mix well. Simmer for 5 minutes and then finally put off the gas. Then add tomato paste. red chili powder. 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. garam masala. Put the pan on the flame and then add milk to the mixture. Chop onion very finely. Take off the fire and serve hot.
Mix in coriander powder and stir to mix well. roasted sesame seeds. Mix in boiled peas and stir. Take off the heat. crushed red chillies on the bread croutons and mix well. Mix in ginger-garlic paste and sautÃ©. . Mix in broken cashewnuts and raisins. Heat up oil in a pan. Boil green peas. Sprinkle with cut coriander. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Keep aside. red chilli powder and roast till the oil leaves the masala. Mix in salt. Mix in tomato puree. roasted khoya and stir.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 onion paste and stir fry till pink. Sprinkle cut green chillies. turmeric powder.
jeera and sabut red chilly. If required add the strained water. ( soak it for a 1/2 hour). . Add to the kadahi.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add curd. Keep the strained water aside. Heat mustard oil in a kadahi. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Strain the sangar through a strainer.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. hing. sangar and soaked amchur. Cook it for 10-15 minutes. Serve sangri ki sabzi hot with dal ke parathe. When the tadka is ready add the masala paste. Turn off the gas. Now give tadka by adding mustard (grounded). Put it in a pressure cooker and wait for 1 whistle.
Mix well. Mix together the cottage cheese. garlic. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Add the green chillies. salt. ginger and water to just coat the paneer pieces with the mixture. corn flour. soya sauce. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. and garnish the chilli paneer with finely cut spring onions and coriander. 1 tsp salt. egg. ajinomoto and the fried paneer cubes. vinegar.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. .
cinnamon. salt. Grind onion. Then add onion. tomato. Serve with nan or paranthas. Take off the fire and serve hot. Add paneer and capsicum pieces. Heat clarified butter in a pan.. capsicum in long pieces.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Mince cloves and cinnamom. Cook on low flame. tomato. . When the capsicum are done put off the flame. Continue cooking it on medium flame till ghee/oil begins to separate. ginger paste. red chili powder and orange color. cloves. ginger. Add bay leaf.
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.5-cm/1-inch cubes. the garlic and coriander seeds. tomato and salt. . Fry the paneer to a light brown and remove to drain on a plate. Serve the matar paneer sprinkled with garam masala and coriander. chili. Add the paneer and mutter (peas) along with the yogurt. Add the turmeric and the paste mixture and fry until the ghee starts to separate. 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. Pour in the water and simmer gently for 20 minutes. Heat the ghee in a frying pan and cut the paneer into 2. Stir for 56 minutes over low heat.
add chili powder and immediately pour on the indian palak paneer. Caution: Don't allow chili powder to burn . heat pure ghee in a small pan. Hold the pan over bowl. Take out in a bowl. Add all spices except red chili powder. Now mash it in a mixer. Heat oil in a kadai. Now add onions and fry till golden brown. . Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add Paneer pieces to the gravy and cook until done. Just before serving. Add ginger-garlic paste and stir-fry for a minute. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Add the chillies and tomatoes and fry till they are soft and pulpy. chopped onions and the ginger garlic paste. Garnish with chopped coriander and serve hot. . tomatoes and chillies finely. fry till brown. Heat oil in a deep bottomed pan. salt and little water so that all the masalas are well combined. add the cumin seeds. garam masala powder. Add turmeric powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.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.
lowering the heat and cook for another 5 minutes. potatoes. Serve the aloo palak hot as a side dish. Add the spinach. salt and chilies. . Cover. Cover and cook over a moderate heat for about 10 minutes.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. Stir several times and then arrange the tomato and lemon slices over the mixture.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. Stir in the tomato puree.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). Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Deep fry the potatoes until golden brown. . Dry the potatoes on a cloth and heat the ghee or oil. curd and salt.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Add the potatoes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Add the cauliflower florets and fry. Drain well and set aside. for 5 minutes. until the vegetable are tender. Add the green chilli and fry for a further 1 minute. until they begin to splutter. stirring. 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. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. . the ground spices and salt and cook for 7-10 minutes.
Serve the aloo sabzi hot with roti or paratha. Heat oil in a pan. add salt and turmeric powder and cubed aloo (potatoes).ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. you can substitute mustard seeds with cumin seeds. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. peel and cube the potatoes. add the mustard seeds. curry leaves. Green chillies 4-5 nos. For a different taste in aloo sabzi . fry till the seeds start spluttering. . slit green chillies.
Stir a few times until well mixed. Add garam masala. Serve aloo dahi wale hot. add yogurt 1 tbsp at a time. turmeric and chilli powder. by holding each in the palm of your hand and closing the fist. Add about 2 cups water. Heat the ghee. and then simmer uncovered for about 15 minutes. Keep these unevenly broken potatoes aside until further use. salt. bring the mixture to a boil. add potatoes and green chillies.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). stirring vigorously until all of it is well blended. . turn around over high heat. Lower the flame. When the cumin splutters. add cumin and asafoetida. garnished with coriander leaves. until they look slightly fried. coriander. add ginger and sauté till slightly fried.
Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Sauté for 5 minutes. then add garlic and chopped ginger and green chilies. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 .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. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. cumin. . Finely chop the remaining ginger. turmeric and chili powder and sauté over low heat until the oil separates. sliced 3 medium sized tomatoes. salt and half of the coriander leaves. Heat oil and sauté onions till golden. Drain. coriander leaves and shredded ginger. reserving 1 cup of cooking liquid. uncovered until the liquid has been absorbed. the reserved cooking liquid. coriander. Add chole.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. Simmer. finely crushed 2 green chilies. Add tomatoes. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala.
5cm/1in pieces 1 medium-sized potato (100g/4oz). chillies. Add 250ml/8fl oz/1 cup water. French beans and potato in a medium-sized saucepan. poppy seeds and salt in the container of an electric blender. carrots. Stir and simmer gently for 5 minutes. add the spice paste and another 150ml/5fl oz water. When the vegetables are cooked. 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. Bring to the boil. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Meanwhile put the coconut. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Set aside.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). Now add the tomatoes. the yogurt and the garam masala. Bring to the boil and simmer gently for 2-3 minutes. Add 150ml/5fl oz water and grind to a fine paste. Stir gently to mix well. cut into 2. peas. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Turn into a serving dish and garnish the vegetable curry with the fresh coriander. . Cover.
green chilli.HARA CHANA MASALA RECIPE INGREDIENTS: 1. cloves. chopped coriander and garam masala powder. 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. and saute for 2 minutes. Garnish the hara chana masala with chopped corriander and serve hot. Add lemon juice. chopped ginger. Add hara channa and cook until done.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. . bay leaf. add cumin.
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 .
Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Add paneer .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. Red chili powder to taste. Cut the top of tomato (tamatar ) like a cap. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Place tomatoes in a cooker container . Keep aside the scooped portion and chop the cut tops . Heat oil in a kadhai add chopped onions and green chilies till tender. Serve the stuffed paneer tomato hot.mix well and cock for a minute. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. . put little butter and pressure cook for one whistle. Gently scoop out the centers . Fill tomatoes with the mixture. Top with grated cheese and chopped coriander.
mashed potatoes and peas and fry for few moments. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Mash the boiled potatoes. drain water and keep aside to cool. . Serve hot. Garnish the bharawan capsicum with grated paneer. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. chopped coriander leaves and thinly sliced rings of tomato. Now add all spices.
Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Make small balls of aloo (potato) mixture. brown Serve aloo bonda hot with chutney. chili powder. In a bowl take a cup of gram flour. coriander. little salt and chili powder to it. garam masala.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. Dip each ball in the batter and deep fry them till golden. . add turmeric powder. and green chilies to the mashed aloo (potatoes) and mix well. Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt.
Serve fresh. Garnish with finely chopped coriander. red chilli powder. Sprinkle finely chopped onions. Then generously sprinkle sev all over the puris..Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Sprinkle cumin powder. . salt.SEV PURI RECIPE INGREDIENTS: 10 . Add about 1/4 tsp of tamarind and green chutneys in each. Fill with a few chopped boiled potato cubes.
Serve immediately. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. tomatoes. .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. onions. Add the sev and kaara pusa directly and mix well.. Finally garnish with coriander leaves and lemon juice.
Press each ball with hand so that it would make into a round patty. Take the mashed potatoes into a bowl. turmeric powder. Heat oil in a kadai. Divide the dough into balls. Boil channa with baking soda in pressure cooker till soft. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. garam masala powder. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. Add ginger garlic paste. fry till the onions are light golden brown. dhania powder. Mix and knead well into a dough. add chopped onions. Now. add the bread crumbs and knead well. To prepare the ragada: Wash and soak channa for about 6 . . turmeric powder and salt.8 hours. jeera powder. add ginger garlic paste. red chilli powder and fry for 30 seconds. Now add tomatoes and salt. chat masala powder. peel and mash the potatoes well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Pour the ragada on the cutlets. put two cutlets in the plate. Sprinkle a pinch of chat masala powder and serve hot. add the boiled peas.Now. Cover and cook on medium heat for 3-4 minutes. enough water. Sprinkle chopped onions and coriander leaves. curd and mix well. . Take the serving plate.
Add little water if needed. Keep an eye. Serve hot with roti. remove and allow to cool. add little water if necessary. Cook over low heat without burning. reserving some. Stuff the eggplants with this mixture. 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. sugar. Roll the potatoes in the remaining mixture. . Saute for a minute.. Grind the mixture to a paste using blender. tamarind paste. coriander seeds and peppercorns.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Add coconut and stir fry until browned. until done. Now in the grinded mixture mix cayenne powder. cashews and turmeric powder. Now add sliced onions and fry until brown. Heat the remaining oil in a pan and add the vegetables. salt. Slit each eggplant lengthwise into four. keeping the stem end intact.
cinnamon stick and cut onions and stir fry until light golden brown. Serve hot with naan and roti . Stir fry on low heat up for five minutes. Cut onions finely. Adjust seasoning. mix in green cardamom. Mix in ginger paste. Mix in tomato puree. garlic paste and stir fry for half a minute. turmeric powder. garam masala powder and salt and stir fry till oil leaves the masala. wash and cut mushrooms in quarters. bring it to a boil and then mix in green peas and mushrooms. red chilli powder. Heat up oil in a kadhai. Add a cup of water.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. coriander powder. stir well. Mix in cashew nut paste dissolved in one cup of water.
Make two medium size chapati. Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. ajwain. coriander leaves. 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).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. ginger. Cook on a low heat till golden brown. Turn it and pour half tablespoon oil or butter. . green chilies. as you would do for any paratha/roti. Turn it and again pour oil or butter on the other side. salt. Now roll it slightly. Mix grated cauliflower. Note: It makes 18 parathas. chili powder. and garam masala as a filling in paratha. add the filling to the one chapati and cover it with the second one. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Serve rumali roti hot with indian curry. . maida. salt and baking powder and sieve them together.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. 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. Fold it like a handkerchief. Place the rumali roti carefully over it and cook till done. 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).
then cover with damp cloth and allow the dough to stand for 15 minutes. eggs 2tbsp of oil in a bowl. Add the remaining oil.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. . Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. Serve hot. Divide the dough into 8 balls and allow rest for 3-4 minutes. turn on the oven to maximum heat. Mix the sugar. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required. knead again. salt and baking powder into a bowl and make a well in the middle. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. milk.
Make powder of fenugreek leaves and mix it to the flour. turmeric powder and mix well. Rub oil into the flour. salt. chili powder. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. . Pre-heat the girdle (tawa) and cook the missi roti with or without oil.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. 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.
Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Now roll it slightly.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Cook on a pre-heated Tawa (flat griddle plate). add the filling to the one chapati and cover it with the second one. . Seal the edges so that mixture doesn't come out. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool. A few seconds later add the peas. Fry until ginger starts turning brown.maida. For stuffing heat oil in a kadhai over moderate heat. Make two medium size chapati. Turn it and pour half tablespoon oil or butter. Divide the mixture into 10 equal portions. then drop asafetida. Add remaining ingredients and stir-fry for about 2 minutes.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
Make dough 30 minutes before and cover it with moist muslin cloth. Cook on a pre-heated Tawa (flat griddle plate). Turn the lachha paratha and pour half tablespoon oil or butter. . Turn it and again pour oil or butter on the other side. Spread Oil on every fold. Using a knife make a 2" cut lengthways and fold it inwards . Cook the lachha parata on a low heat till golden brown. as you would do for any paratha/roti. Now spread the ghee properly over entire surface. Spread it on the paratha and shallow fry over low heat. 5 to 6 " diameter using dry flour. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Take a Ping-Pong ball size lump of dough. 1tbsp oil & salt. Heat the ghee so that it turns to liquid.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). (Refer the picture). Now roll it into a circle of appox.
add the filling to the one chapati and cover it with the second one. Add all the stuffing items to mashed potatoes and mix it properly. Serve aloo paratha hot with yogurt (curd). Mash the potatoes. .ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). When top side is done change the side and keep a check (till properly baked) Spread butter over it. Make two medium size chapati. as you would do for any parantha/roti. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
Pre-heat the griddle and cook the rotis on each side.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Butter the besan roti generously and serve hot with lentils. Divide it into ten portions and flatten them out using rolling pin. vegetables or curries .
cardamoms and green chillies till the onions are transparent. Remove the lid. garlic. Add the pork and pressure cook till almost done. Serve with steamed rice or bread. Garnish with coriander. . Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. coriander seeds. red chillies. Remove and keep aside. peppercorns. Simmer for 10-12 minutes. cloves. add the potatoes and 2-3 cups of water. cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Fry sliced onions.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.
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. . Add almond essence and food colouring if required. Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes.
Stir-Fry over very low heat until the ghee separates. Remove form the heat and mix in the cardamom powder. Kneed this well with the milk powder and sugar. .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. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil. Heat the ghee in a heavy pan and add the cheese mixture. The milk solids are turned into cheese now. Then hang it up in a muslin cloth to drain for 3 hours. Allow to cool slightly. Knead again to blend.
Now add the sugar. sugar or to taste 1/2 tsp. heavy pan and bring to boil over high heat. thinly sliced 1tbsp. until it has thickened and reduced to about 13/4th cups. stirring constantly. stir well. nuts and cardamom seeds. To serve. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. and serve. Pour the mixture into Kulfi molds or small ramekins. .PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. (This will take about 40-45 minutes). Slip each kulfi on to a dessert plate. skinned badam (almonds). ground green cardamom seeds (chotti elaichi) 1tbsp. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. about 6 hours. cut across into 3-4 slices. distributing evenly. Cover with plastic wrap or foil and freeze until set. Stir the sides of the pan constantly to avoid scalding. stiring constantly. allow to cool. skinned pista (pistachios). Now lower the heat and cook the milk.
They will sink to the bottom of the pan. Divide the dough into 18-20 portions. . Bisquick. The Gulab Jamuns should rise slowly to the top if the temperature is just right. The balls must be fried very slowly under medium temperatures. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. After about 5 mins. Instead. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Add just enough whole milk to make a medium-hard dough. Slip in the balls into the hot oil from the side of the pan. but do not try to move them. Now they must be gently and constantly agitated to ensure even browning on all sides. Heat the oil on high and then lower the heat to medium. the balls will rise to the surface.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. gently shake the pan to keep the balls from browning on just one side. Cover with a damp yet dry kitchen towel. butter. This will ensure complete cooking from inside and even browning. one by one.
unmould. first sprinkle some at bottom. or shape pedas with palms into patty rounds. Mix well. The on slow till done. add cardamom. The pedas are ready to be served. gently turning occasionally. Allow to cool. Take some mixture and press into mould. while on heat.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. Make sure to stir continuously.Add powdered sugar and mix well. Heat first on high for few minutes. Use cookie moulds. When mixture thick and gooey. Put mixture in a large heavy or nonstick pan. When set well. If using moulds. invert and carefully. . and take off fire. 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.
Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Once all the water has evaporated. Add more water if the wheat is not tender enough. Add hot water. Heat ghee in a heavy bottomed pan. Serve the lapssi hot garnished with blanched almonds and pistachios. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Stir.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. add the broken wheat. Saute on a high flame till it turns pinkish brown. add the sugar. partly cover and cook on a medium flame till most of the water has evaporated. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. . ghee and 1/2 cup water.
Mix the other ingredients. chill for 2-3 hours and then serve. Place them in a dessert bowl. Decorate the rasmalai with pistachios. except the pistachios well in a separate dish and pour over the squares.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. It should not get brown. Bake at 350 degrees for 35 minutes or until it sets. Remove from oven. cool at room temperature and cut into 2" squares. .
CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. Roll the balls into 3" diameter rounds having a thickness of 0.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Allow the dough to stand for 20 minutes. Divide the dough into even sized balls. Sprinkle the powdered sugar on top. Deep fry in a kadai till golden brown in colour. Eve the refined flour along with the baking powder into the basin. I know that many of u might be amateurs at cooking. .drain.mix thoroughly all the ingredients in the basin adding the milk. Knead until smooth and soft and the dough is free from stickiness. but don’t worry if you cant make balls make whatever shape u can manage-. Add the cinnamon and the nutmeg.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Make a dough using a little water.the final product is going to be the same. Make a hole in the centre of each rounds so that it resembles like doughnuts.5 cms.
then add the rest of the milk. add a little of the milk and mix it in well. Get a little fat really hot before pouring in the batter. make a well in the center and break the eggs into it. 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. The batter should stand for atleast 1 hour before it is used. still beating. Add about a tblspful of cold water at the last minute for a really light pudding. When half the milk is in. . beat well for 10 minutes. raising the heat just enough to brown it at the end.
add the sugar. leave to cool.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. Dissolve the gelatine in a little warm milk. Then take the saucepan off the fire. fold in the stiffly beaten whites. Turn out when set. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Add the vanilla essence and pour into a wetted mould. .
In one portion add cocoa powder. Now mix flour and milk alternately in the mixture. Divide this batter into 2 parts. Grease and line a 8 inch baking tin. Mix well till the batter is smooth. Cool the cake and invert it on a dish. . First pour 1 layer in the tin then the second and continue this process alternatively.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. 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. Cream together the butter. essence and sugar. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
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. Apple cake is ready. Pour this mixture in a baking pan and bake for 1. Add in the apples and the nuts. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.15 minutes at 350 degrees F.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil.
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. 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. . Decorate the cake with icing and candy. Slice the round one in half. Let it cool completely.
Let it freeze for about half-hour. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. . Tops boxes with 6 graham cracker halves. freeze and serve. Line icing along remaining seams.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. To secure candies use icing. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. Put the boxes in freezer. Cut down graham crackers crosswise to make half. Line icing along seams to secure.
CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Beat the eggs and add the essence. Mix well. Gently mix in the cooca powder. Then put it in the fridge for 1 hour before serving with fresh. Put off the flame and add the beaten eggs and the breadcrumbs. Warm the milk and mix in the sugar. Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .40 minutes or until the pudding is spongy. . thick and sweetened cream. Grease pudding mould and pour the mixture into the mould.
.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. Remove from fire and add 2 tspfuls of lemon juice. add a little more milk. sieving the flour and baking powder. Put mixture into a greased basin. If the mixture is too stiff. Boil these in water until soft. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. Add the marmalade. cover with a double piece of greased paper and steam for 2 1/2 hours. egg and milk. Stir well and simmer for about 3 minutes. Dish up the pudding and serve with the sauce.
When the mustard seeds start popping add chana and urad daal. . Take the pan off the gas. Just before serving. urad daal 1 tsp. Curd rice is ready to be served. Mix the salt and desiccated coconut. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. chana daal 1 tsp. After a minute. mustard seeds 1 1/2 tsp. Add in the rice. add in the ginger.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. Add mustard seeds to the oil. mix all the ingredients with yogurt (curd) and milk. coriander and green chilies. Sauté them for a minute.
Heat oil and fry onions till golden brown and remove. Cook a little. Add half-saffron dissolved in little warm milk.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. walnuts & cashew nuts. . add rice and sauté. Garnish kashmiri pulao with fried onions. Add hot water and mix well. Finish with remaining saffron and cook till grains are separated and done. Fry whole spices. turmeric powder.
curry leaves. allow to splutter.Lemon rice is ready to be served. Now add this to the boiled rice and mix well. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. .LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. Now add green chilies. Add turmeric powder and peanuts. fry till brown. Take it off from the flame and add lemon juice and mix well. salt and fry for 2 minutes.
Now add the dry spices. salt and saute. 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. Finally add the water and cook covered till done. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well. . 1 cup basmati rice. Seve hot. 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.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe.
and bring to a boil. Soak the almonds in water for half an hour and keep aside. Chop the coriander and mint leaves. Slice the onions and green chilies. garlic and stir for a minute. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables. Drain the water. Bring the rice to a boil and cook until the rice is done. Then add green chilies. Dissolve saffron in warm milk and add it to one portion of the curd mixture. add the remaining garam masala and sauté over medium heat until it begins to crackle. add 2/3 cup water. some more water and add half the whole garam masala and salt in a pan. saute for half a minute add the chopped vegetables and stir for a minute. Add turmeric and chili powder. . Heat ghee.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. Dice the peeled potatoes and carrots and wash them. sprinkle little saffron curd. Add onions until golden brown. mint and coriander. Add the portion of plain curd. stir. Drain and keep aside. Beat the curd in a bowl and divide into two equal portions. Peel ginger and garlic and chop finely. then simmer until the vegetables are cooked. ginger. Put the rice.
mint and coriander and top it with the remaining rice.Then spread half the rice and again sprinkle the remaining saffron-curd. Put the handi on dum in a pre-heated oven for 15-20 minutes. . Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top. cover the lid tightly so that it gets sealed.
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. drained rice and chopped tomatoes. Set aside. Don't discard the cooked dhal water. . ginger and garlic paste. Add cooked dhal water. Add salt. Add the cooked dhal. When onions are golden add slit green chillies. Garnish with chopped corriander leaves and serve hot.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. mint. Add the washed. cloves. mix well and add 3 cups of water. Fry the onions. cinnamon and cardamom. Cook it for 8 to 10 minutes till the rice is done. curry leaves and a part of the corriander leaves. Keep the remaining corriander leaves for garnishing. Fry for few minutes.
Take this vegetable biryani out in a rice serving dish. . cloves. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. 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).Cook it in pressure cooker or in a pan or microwave. Add salt and red chilli powder and stir. Cook for about 3 minutes. Take 1 tblsp oil in a pan and add mustard seeds. Add this fine yogurt and stir well. Add all the fried vegetables.Heat it for about 10 seconds. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Garnish with dry fruits and green coriander leaves. black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color. Serve the vegetable (veg ) biryani hot with raita and pickle. Fry the green peas also.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. cinnamon and caraway seeds powder. potato. Take the yogurt and make it fine by putting in a blender for just 2 rotations. carrot.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add fine chopped tomatoes and fry till they are properly cooked. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. 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.
ginger. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Make a fine paste of green chilies. In a serving bowl mix the shrimps and rice together. 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. Add the peas. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. .15 minutes. Add the paste to the onions and stir for about 5 minutes. Preheat the oven to 300°F.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. cashew nuts & coconut. garam masala. 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. Cover the bowl with the aluminium foil. garlic. 1/2 tsp salt and 2 cup of water. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Add the shrimps and 1/2 tsp salt. Put it in the oven for about 10 . Add the rice and stir fry for about 10 minutes.
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. Take off from oil and put it on absorbent paper. cover and leave to marinate for 2-3 hours. capsicum. salt .black pepper soya sauce and hot sauce. and tomatoes into small cubes. Or you can grill the chicken over hot charcoal. Cut the onion. Decorate with lemon pieces and mint leaves. 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. Skew chicken and vegetables closely on bamboo skewers. . 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. Put in a round dish with the lemon juice.
Mix in cut onions. ground coriander.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Sprinkle with chopped coriander leaves. stirring frequently fry for 8-10 minutes to a golden color. fry the mixture until it is well browned and a thick onion sauce has formed. Stir frequently. Add lemon juice and fry for another minute. . Stir well to mix all the ingredients. Mix in the chilli powder. Cover pot with a tight fitting lid. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Serve hot. Add the chicken pieces and layer the rest of the cut onions on top. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Heat up oil in another pan. Mix in meat and onions to it. ginger and garlic.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. Mix in the bay leaves stir fry for another minute stirring frequently. Spread half of the cut onions on the bottom. turmeric and salt to the chicken and mix well to cover the chicken pieces.
Pour in the curry and simmer till it combines well. Add the marinated prawns. Heat the remaining oil and coconut oil. Add the masala powders and stir. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. add salt to taste. Keep aside. Keep the coconut residue also. Remove from heat and add the coconut milk and reheat to simmering point. . drumsticks and mangoes. Peel and chop the onion. Strain the curry through a mesh pressing well to extract all the flavors.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Add the coconut residue and 4 cups of water. wash and slit the green chillies and the curd chillies. Lightly pound the methi seeds and keep. Peel the mangoes and cut into wedges. Pat them dry and marinate in turmeric powder and little salt. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. curry leaves and the kodumpuli. add the methi seeds and the whole red chillies and stir well. Put in the green and curd chillies. de-vein and wash the prawns. Boil till it reduces by half and thickens. Cut the drumstick into 3" pieces. Cook till the prawns are 3/4th done. add the onion and fry till transparent. Heat 4 tablespoons of oil in a vessel.
fry few pieces at a time. Wash and chop the curry leaves finely.NEIMEEN PORICHATHU RECIPE INGREDIENTS: 1 seer fish refined oilto fry for marinade 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 inch ginger (adrak) 12 clovesgarlic (lasan) 2 tblsp groundnut (moong fali) oil (tel) 2 lemons 2 tblsp rice(chawal) flour 10-12 curry leaves (kari patta) salt (namak) to taste How to make neimeen porichathu: Clean and wash the fish thoroughly. Mix all the ingredients for the marinade and apply uniformly on the fish. Rest it for an hour in the refrigerator. Serve hot with lemon wedges. . Peel ginger. 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.3/4 " thickness. Do not crowd the pan. garlic and grind to a smooth paste. Cut slices of about 1/2.
salt. turmeric powder and mix well. . chili powder. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.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. Make powder of fenugreek leaves and mix it to the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Knead well again the dough and make balls.
etc and coats the entire dish being prepared. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. or mud ovens. ginger. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. Usually onions. the main ingredient (meat or vegetable) is added and cooked. before adding the vegetables for example. After the oil separates from the mixture. sending up sizzling steam that permeates the whole joint. In Rajasthan. yogurt. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. cooked meats are placed around this. or as the last. Bhunna: In India. Bhunao (Saute/stir-fry): Small quantities of water. jeera. garlic and green chillies are fried in oil. its fat. This smoky flavour is greatly prized. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori.Also known as tadka or chonk. Bukhara: Dum Pukht cuisine in India is over 200 years old. and marinade dribs onto the charcoal. roasting of meat is done in tandoors. tomatoes. pouring the tempered oil over dal. for example. in massive doublewalled ovens called bukharis. degs. or bowl. repeatedly. a small amount of water is added. but to make sure that this doesn’t stick. As the meat cooks. The oil extracts and retains all the sharp flavours of the rai. vinegar and spices for a day or two before eating. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. huge quantities of food was cooked in large vessels. and stock are introduced to the pan if and when the ingredients start to stick.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. burn or cook unevenly. hing. Do-Piaza: . 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. This smoking adds a delicate flavour to the prepared meats. kadipatta.
Both bhunao and dum are aspects of Handi cooking. is placed directly on the table. it is said he could conjour up culinary delights using only two onions. Talna (Frying): In Indian cooking frying. and like kadhai cooking is eaten immediately. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. all children in India are told. was the legendary cook at Akbar’s court. Dum means. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Tawa: A thicker version of the household griddle. “to steam” or “mature” a dish. For example mutton cooked in that particular style is called Ghosht do piaza. when it is called for.Mullah Do-Piaza. the outer rim is used to keep the food warm. the lid helps retain the aroma and flavour. One of the navratnas . The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. it is used to cook food very fast. in which the food is cooked. Some coal was placed on the lid to ensure even cooking. . which is constantly stirred until cooked. where everyone eats out of it. The round bottom uses less oil and cooks the food evenly. The food continued to cook in its own steam. Kadhai (Round bottomed pan): Usually the kadhai. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. is done in a wok or kadhai. retaining all its flavour and aroma. Dum (Steaming): In the olden days. Kadhai cooking is quick and no water is used in this style of cooking.
03. Add thin coconut milk and stir to a simmering point. taking care to see that the curry does not curdle. sliced 04. crushed 08. MATHEW FISH MOLEE INGREDIENTS: 01. Heat oil in a pan.M. 04. cut into pieces 02. crushed 05.MRS. 1 tsp peppercorns. 2 cups thin coconut milk 10. A few curry leaves 09. Salt to taste 11. To serve 6 . Remove from heat and serve hot. 1 cup onion. half slit 07. 1 tsp garlic. chillies.K. Clean fish well in salted water. 02. Add fish pieces and salt. 2 cup refined vegetable oil 03. 05. Stir in tomato and thick coconut milk. garlic. 6 green chillies. Cook the fish over low heat with the lid on until the gravy thickens. peppercorns and curry leaves. 1/2 kg fish fillets. cut into four 12. 1 big tomato. Saute onion. 1 cup thick coconut milk Method 01. ginger. crushed 06. 1 tsp ginger. Continue to cook over low heat for a few minutes.
1 tsp coriander powder 3. Add the remaining curry leaves. mix the ground ingredients with cocum. ½ cup coconut oil or any refined vegetable oil 2. add the sliced onions and fry till brown. Heat the oil in a pan. sliced 4. 1 tsp mustard seeds 3. julienned For the seasoning 1. A few curry leaves Method 1. 2 cups water 10. Salt to taste 11. 10 garlic cloves 7. In an earthenware vessel. 5. 2” ginger 6. 1/8 tsp pepper powder 4. Wash prawns. Splutter the mustard seeds. a few of the curry leaves. ½ prawns For the masala 1. Coarsely grind ingredients 1 to 6. washed and soaked in water 8. 4. When the curry is almost dry. Add the prawn mixture and fry well. To serve 5 . 3 pieces cocum. 6. 8-10 curry leaves 9. remove from fire.Mrs. 1 tsp ginger. K. water and salt. 10 button onions 5.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. shell and devein. 1 tsp chilli powder 2. 2.M. Remove from fire and serve hot. 3. 2 cups onion. Immerse and cook prawns until soft with 1 tsp ginger.
16. ½ cup coconut. 1 dsp coriander powder 4. 1 dsp vinegar 17. 3 cloves 10. Mathew You will need: 1. A few curry leaves 15. sliced thin and small. ½ tsp cumin seeds 7. K. 2” cinnamon 9. smeared with salt and turmeric and fried. .M. sliced 12. Splutter mustard seeds. and fry the onion. Wash and clean the meat. After the meat is tender and coated with a little gravy. ½ tsp turmeric powder 5. 1 kg mutton or chicken 2. 2 dsp onion. 1 tsp aniseed 8. adding the ground paste and ingredients 11 to 18. ½ cup button onions. 3. ¼ cup refined vegetable oil 2. 1 tsp mustard seeds 3. 1 cup hot water For the seasoning: 1. 4. sliced long 14. Grind into a paste ingredients 2 to 10. Cut into medium-size pieces. remove from fire. Cook the meat. 2.MEAT OOLARTHIYATHU Mrs. Heat oil. 2 cardamom pods 11. ¾ dsp chilli powder 3. 8 garlic cloves 13. Salt to taste 18. finely chopped To serve 10 Method: 1. Stir in the meat and fry well until dry. 2 tsp ginger. ¼ tsp pepper corns 6.
Add boiling water.Heat oil and fry mustard.M. Mustard seeds ¼ cup thin. Remove from fire. Chilli powder 1 dsp. Let the meat cook till oil floats on top. Pepper powder ½ tsp.PORK CURRY HOT . Add the soaked masala and fry it on slow fire till the oil separates. When it splutters.Mrs. Stir in the meat and saute.K. . Turmeric powder ½ cup oil 1 tsp.Mathew INGREDIENTS: 1 kg. Pork. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. long slices onion 1 dsp. Serve hot.Note:½ cup thick coconut milk can be added last and allowed to simmer once. add onion and saute till it turns light brown in colour. cut into small pieces 3 dsp. See that the gravy is thick and creamy. Coriander powder ½ tsp. vinegar and salt.
1 teaspoon Cumin.M. Three cups of water are poured to this and the meat pieces are cooked. If oil in the kadai is not enough.½ teaspoon Black pepper. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. the meat pieces are added.9 Cardamom.4 dessert spoon Onions sliced. This is then transferred to the serving dish and decorated with the fried potato cubes. Mathew Duck meat cut to large pieces.½ cup Coconut milk extracted from I cup scraped coconut. the gravy and coconut milk are added and when it begins to boil well.1” piece Vinegar. To prepare The second set of ingredients are ground to a smooth paste.1 dessert spoon salt.½ cup Potatoes cut to square cubes and fried.¼ teaspoon Cinnamon (1” length). When the gravy thickens and mixes well with the meat. it is taken off the fire. Garlic pods-8 Nos Ginger.¼ teaspoon Sahjeera. K. a little more is added and the sliced onions are sauted.to taste Coconut oil.2 teaspoon Turmeric powder. the meat pieces are marinated with the paste along with vinegar and salt.1 kg. Coriander powder. Once it is cooked the gravy is separated.DUCK ROAST –I .3 cups. .2 Nos.1 piece Cloves. When it is sauted well.Mrs.
Add 2 cups hot water and cook the duck. ½ cup onion. Drain and keep aside.DUCK ROAST –II . Salt to taste 14. 9 cloves 9. Add vinegar and salt. Apply this paste o the duck pieces. 1 tsp aniseed 7. separate the pieces from the gravy. Pour the masala gravy into the same pan and add the fried onion. 2” cinnamon 8. 2 tsp chilli powder 4. 2 dsp ghee 17. 2. Grind into a paste ingredients 2 to 11. adding more oil if necessary. ½ tsp turmeric powder 5. add the fried pieces of duck and cook until all the gravy has been absorbed. sliced. covering the pan with a tight-fitting lid. 11. Drain and keep aside. 5. Drain the oil from the pan. parboiled and quartered lengthwise 16.M. 4. Wash and clean the duck/ cut into large pieces. 2 dsp coriander powder 3. K. Fry the cooked pieces of duck in the remaining oil. 3 potatoes. When the duck is cooked. 1 tsp peppercorns 6. 8. 1” ginger 12. 2 cups hot water 15. 9. Add the coconut milk. Fry the potatoes in ghee and oil. Remove from fire and serve the roast with the potatoes around it. To serve 6 . In the same pan. When this boiled. 1 dsp vinegar 13. soaked in salt water and squeezed dry 19. fry onion and keep aside.Mathew You will need: 1. 1 cup thick coconut milk Method 1. 8 garlic cloves 11. 12.Mrs. ¼ cup refined vegetable oil 18. 7. 10. 13. 2 cardamom pods 10. 1 kg duck 2. 3. 6.
Remove onions with a slotted spoon and put them in a blender. Add this onion paste to the spices in the bowl. ground 2 lb chicken breast (boneless). Add the coriander and turmeric. fresh (1-inch cube). black pepper. peeled and cut into. cinnamon. In a small bowl. add the ginger. This mixture is the vindaloo paste. until they are a rich. light 10 tablespoon vegetable oil 2 large yellow onions. Fry onions. Add the chicken. combine ground spices. and brown lightly. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. peeled and coarsely. stirring frequently. cut into. ground 1/2 teaspoon turmeric. Stir and bring to a slight boil. Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste. Serve over rice. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. whole 1 teaspoon peppercorns. Turn off the heat. Add the vindaloo paste. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Set aside. whole 1 teaspoon fenugreek seeds. . When hot. Stir a few seconds. a little at a time. but do not discard the oil. dark brown. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Heat the remaining oil in the saucepan over medium heat. garlic paste. cayenne pepper and brown sugar. reduce heat to low and simmer for about an hour. Cover the saucepan. half-rings 6 tablespoon water 1 ginger.CHICKEN VINDALOO 2 teaspoon cumin seeds. peeled. tomato sauce and potatoes to the chicken in the saucepan. Heat oil in large saucepan over medium heat. and coarsely chopped 10 garlic cloves. salt. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. cardamom seeds. chopped (or less) 1 tablespoon coriander seeds. or until potatoes are tender. black mustard seeds and fenugreek seeds together in a spice grinder. Stir until the paste browns slightly. vinegar.
Put the chicken. garlic. 6. 7. 2. almonds with water. Add Garam Masala and corriander leaves and cook for another 10 minutes. 8. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Heat some oil and put the cardamom. bay leaves and cloves and fry till bay leaves turn brown. 5. whipped cream and salt and cook gently (low heat) for 20 minutes. 4.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Put the onions and fry for a few minutes. . Grind the ginger. Add 1 tbsp of yogurt and fry for 30 seconds. 3. Keep it aside and drain oil.
When serving. Add the minced chicken breast. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Grind a bit of black pepper in the center of the cream. the sugar and salt. top with a teaspoon of heavy cream in the center of each bowl. 4. then lower heat and simmer 10 minutes. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Bring soup to the boil.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. blending well. and the 1/2 cup of milk. Simmer 5 minutes. ** 1/4 cup heavy cream 1 fresh ground pepper. Stir in the garlic and ginger paste and the dry masala. 5. by Stendahl . melt the butter over medium heat. 3. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. In a large soup pot. 2. Add the stock. * 1 cup cooked chicken. 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. Recipe By : "The Bombay Palace Cookbook".
Remove the chicken from the skewers and serve on a platter. Cut the meat into 1-inch pieces and place on a platter. baste the other side. and paprika.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. and bake for 15 minutes more. from Feast of India By Rani .masala. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. and bones from the chicken. oil 4 cloves garlic. skin. garam. ginger. Thread chicken pieces onto metal skewers and bake for 15 minutes. peeled and 1 crushed 1 inch piece fresh gingerroot. ground chili. Blend in the garlic. Pour it over the chicken and marinate overnight in the refrigerator. cumin. Mix together the yogurt and half the oil. Preheat oven to 500 F. turn over. 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. Baste with the marinade and the remaining oil. Marinate for 30 minutes.
Heat 1 tblsp. Put in the rest of the ingredients along with the dal and a little water. to taste 1 chili powder. Mix thoroughly with a spoon. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Cover tightly and cook over a low fire till the dal is tender and quite dry. minced 1 teaspoon ground cumin seeds 1 salt. Remove from fire and pour 5 tblsps. ginger and garlic till soft. . ghee and fry onoin. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. of ghee over top before serving.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched.
red chilli powder and salt. • Heat oil in a frying pan or kadhai. Cook until tomatoes become soft. • Now add peas and mashed brinjal. garam masala. . Serve it garnished with chopped coriander leaves. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Peel off the darkened skin. • Add turmeric powder.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. • Baigan Bharta is ready. Keep on rotating until it gets roasted properly. • Mash the brinjal well. Turn upside down when lower portion becomes soft. Stir properly and fry for about 5 to 7 minutes on medium heat. • Remove from the flame and submerge it in a bowl containing cold water. Fry the masala for a minute and add tomatoes.
Occasionally add a little water if required. • Fry chopped onions. • Add tomato pieces and salt. • Put the lid and simmer the contents for about half an hour. • Chettinad chicken is ready to serve. • Add chicken pieces and mix well to coat them with the gravy. . ginger and garlic in the vegetable oil.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Add remaining spices and fry for a few minutes. • The mixture would turn almost dry. Fry for another 5 minutes.
• Fry the mixture on medium flame for 3 to 4 mintues. • Pour this mixture into cooked dal and mix thoroughly. Stir the mixture periodically. • Pressure-cook the dal until it is done. onion. Now add chopped garlic. • Take oil in a frying pan and heat it.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. • Dal fry is ready. • Serve it garnished with chopped coriander leaves. . cumin seeds and green chillies. ginger. chilli powder and salt and fry again on a high flame for about 3 minutes. • Put chopped tomatoes. turmeric powder. Soak it in about 2 1/2 cups of water for half an hour.
• Serve with naan or rice. • Fry for a few minutes. • Add cream and curd to the daal. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. finely chopped • 3 Green chilies. dhania powder. chili powder. and salt. • Fry the paste till light brown. • Heat oil in a kadhai. Add daal and stir. • Pressure cook urad daal and rajma with water and little salt. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Reduce the flame to medium. • Garnish with chopped coriander and add butter. • Add tomatoes.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Remove from the flame as soon as it begins to boil. • Fry till tomatoes turn soft. • Now add turmeric powder. • Add garam masala powder. • Saute cumin seeds and add garlic paste. . • Add onions and saute till golden brown. • Mash the mixture and again cook for 15-20 minutes. • Cook for about 25 minutes. and green chilies. ginger.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Curd Ghee Nariyal Ka Doodh Paneer Khoya.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.
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 (2.2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS.
Then grind finely in an electric grinder. If electric grinder is not available. Store it in an airtight container for up to 3 months. . Make sure you always close the lid tightly after use. shaking the pan time to time. When the spices give off the fragrance allow to cool slightly.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. grind by hand and press through a fine sieve afterwards.
. without roasting them first. Store in an airtight container. push through a fine sieve. Close the lid tightly after use.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.