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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.
Add vinegar and simmer for another 5-6 minutes. cloves. Garnish with coriander. Serve with steamed rice or bread. cumin seeds and the cinnamon with malt vinegar. cardamoms and green chillies till the onions are transparent. Remove the lid. coriander seeds. Simmer for 10-12 minutes. peppercorns. Add the ground paste and saute till oil leaves the sides of the pan. add the potatoes and 2-3 cups of water. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. garlic.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. . Add the pork and pressure cook till almost done. Remove and keep aside. red chillies. Fry sliced onions.
Cut onions and tomatoes. Heat up oil in a pan. . Stir constantly. wash and cut each fish into 5-6 pieces. Stir fry on a low heat up for about 5 minutes or till fish is just done. Mix in green chillies and cut tomatoes. coriander seeds and whole red chillies. Stir fry on a medium heat up for 3 minutes. ginger and garlic paste and malt vinegar. Slit green chillies and cut into half. Mix in the paste and 11/2 cup of water. Roast cumin seeds. Mix in cut onions and stir fry till golden brown. Serve hot with steamed rice. Bring it to a boil and then mix in fish pieces and salt. Make a fine paste of all the roasted spices along with scraped coconut.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.
turmeric and coriander powder. Then add a cup of hot water. Serve hot with nan or chapatis. Add cardomoms and garam masala and simmer. . Add salt.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. green chillies.
Bring to boil and add sugar. 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. oil and add garlic paste and green chilies and sauté for few seconds. Add 2 cups of chicken broth or water. Add fried chicken pieces to it and cook for few minutes. pepper powder. Cook for 2-3 minutes. Soya sauce. . Now in a separate wok / kadhai heat 1 tbsp. salt. Take 1tbsp. corn flour.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. ajinomoto and remaining Soya sauce. Chinese chili chicken goes well with steamed / boiled rice. salt .
. Take a tsp. Keep aside. corn flour and salt using water. Dip the gobi florets in the paste and deep fry till golden brown. Serve the gobi manchurian hot.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. soya sauce and tomato sauce to it. Now. of ginger and garlic paste. mix aginomoto. Heat oil in another pan and add the left ginger & garlic paste. add it to the paste. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. chopped onions and green chili to it.
Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Add water. Now in a separate pan heat 2 tbsp oil. green chilies and spring onions. Sauté garlic. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Bring it to a boil. drain and keep aside. . salt. sugar and soya sauce. Gently add the fried balls to the gravy. corn starch and add few chopped chilies and little salt to it.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Make small balls (like koftas) of the mixture . ajinomoto. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. pepper powder.
All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Repeat the same till whole batter is utilized. To make the filling heat 2-3 tbsp oil in a wok.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. . Serve the vegetarian spring roll hot.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. cabbage and cook tossing the vegetables until they are crisp-tender. Add the bean sprouts. egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.garlic and mushrooms. Cook both sides of the pancake till golden. cook stirring for 2 minutes. pepper and soya sauce. then add carrots. sealing the edge with a little flour and water paste. stir fry for 10-15 seconds. of the filling in the center of each pancake. add ginger . Set aside the filling to cool. Add leeks (if available) and stir fry for about 1 minute. Fold in the sides and form a tight roll. salt. To make the spring rolls place 2-3 tbsp. Deep fry in hot oil until golden.
Then add first milk. chillies. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Soak the grated coconut in warm water and then remove and keep aside first milk. Add juice of half a lime or to taste.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Cook for 10 minutes. When cooked add cornflour dissolved in water and boil. tomato in oil till light brown. ginger. Saute the onion. pour into fried masala and put in fish pieces. curry leaves. Take rest of the milk. .
cumin seeds powder. lemon juice. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. 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. Add fish pieces to the above mixture and mainate them for about 3 hours. chili powder. Heat oil in a pan. ajwain . mint or coriander chutney. besan flour in yogurt. chopped in circles. Serve fried fish tikka with chopped onions. fry fish pieces on both sides till golden & crisp. salt. .
Add 1/4 tsp of salt to the yogurt and mix it in. Fry for about 5 minutes. 1/4 tsp of salt and tbsp of water into the blender. Set the plate at a tilt and leave it tilted for 2-3 hours. dip 2 or 3 pieces of fish. until the fish is cooked through. discard it. Put the yogurt into another deep dish or shallow bowl. When very hot. karhai or frying pan over a medium flame. 5 cm long and 4 cm wide.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6.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. Blend until you have a paste. turning the pieces over once. As water accumulates at one end. Put the green coriander. Empty the paste into a deep dish or shallow bowl. Remove with a slotted spoon. . Serve the fried fish hot with green chutney. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. 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. green chillies. Set the oil to heat in a wok. Fry all the pieces of fish this way. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil.
Tomatoes. Green cardamom 2 no. Whole red chilies 1" stick Cinnamon 3 no. star anise. coriander seeds. red chili powder and turmeric powder and sauté. remove the skin and cut into small pieces. poppy seeds. grated coconut. Lemon 10-12 no. Cover and cook till the chicken is done. Cloves 1/2 tsp Turmeric powder 1 no. cloves. Onion. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken.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. Heat oil in a vessel and fry the onions till golden. large 2 tsp Ginger. Add the tomatoes. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. rotis or tandoori naan . Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Chop the onions and tomatoes separately. cumin seeds. Roast the whole red chilies. green cardamom. Add the chicken. Curry leaves Fresh coriander Garnish. then add curry leaves and the ground paste and sauté for some time. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. cinnamon. . fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. chopped 2 tsp Garlic. medium 1 no.
stirring constantly. Stir into onion mixture. add milk. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. Rice Ring : Melt butter in skillet. Combine cornstarch. Add raisins. 3/4 teaspoon salt and broth. add onion and almonds (until golden). Cook until onion is tender. diced 1 (3 ounce) can mushrooms. 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.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. celery. Unmold at once on platter and fill with indian chicken curry. Add all to rice and mix. . Press mixture into greased mold. heat until plump. Add chicken and mushrooms. stir and heat through. add apple. Serve over rice ring. Cook until thickened. curry powder.
Add the chicken breast. Drain excess marinade and bake for another 2 minutes. . basting with margarine twice. Preheat oven to 350º F. 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. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. Marinate overnight in the refrigerator. tomato paste 10 oz. cut into 2 inch cubes. Deseed and chop green chilies. Put tomatoes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. Bake the chicken for 8 minutes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. make the sauce in Part B. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. While doing this. tomato puree 2 lbs. tomatoes.
Add butter and cream. add honey to taste. Cook over low heat until reduced to a thick sauce. red chili powder.Add ginger and garlic paste. Strain through a strainer and bring to a boil. stir. If the sauce tastes sour. and serve with the chicken tikka masala . cloves. Stir. Add fenugreek and ginger juliennes. and salt. cardamoms. green chilies.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. 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.
chopped 1 medium onion. sliced 1 tsp coriander powder 10 cloves garlic. . Now heat oil in a wok and throw in the cloves first. Once it starts boling add the marinated chicken. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the tomatoes start getting a little roasted. Once the onions are pink in color add the tomatoes. Cook covered till the chicken is tender and serve hot with rotis. After that put in the garlic and then the onion. add the coriander powder.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. 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.
Grate mava. Add salt. ginger (adrak). green chilly (hari mirch). Simmer for 2 minutes.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. garam masala. Take off the fire and serve hot. . tomato (tamatar) paste. turmeric (haldi). cream (malai). Add onion (pyaj). Grind onion (pyaj). Heat clarified butter (ghee) in a pan. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. red chili powder (lal mirchi). Add mava. Continue cooking it on medium flame till ghee/oil begins to separate.
Heat butter in a pan.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. ginger. green chilly.. Keep it aside for an hour. . Simmer for 5 minutes and then finally put off the gas. Then add tomato paste. Add cottage cheese. Grind tomato. cream . Take off the fire and serve hot. salt. Continue cooking it on medium flame till ghee/oil begins to separate. Chop onion very finely. red chili powder. Put off the flame. dried pudina leaves and mix well. Put the pan on the flame and then add milk to the mixture. curd. turmeric. garam masala. Saute onions till pink in color.
roasted sesame seeds. Boil green peas. Mix in coriander powder and stir to mix well. Sprinkle cut green chillies. . red chilli powder and roast till the oil leaves the masala. Mix in salt. Mix in tomato puree. Mix in boiled peas and stir. turmeric powder. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture.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. Take off the heat. Sprinkle with cut coriander. roasted khoya and stir. Keep aside. Mix in ginger-garlic paste and sautÃ©. crushed red chillies on the bread croutons and mix well. mix in onion paste and stir fry till pink. Heat up oil in a pan. Mix in broken cashewnuts and raisins.
. If required add the strained water. hing. Cook it for 10-15 minutes. Serve sangri ki sabzi hot with dal ke parathe. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Put it in a pressure cooker and wait for 1 whistle. sangar and soaked amchur. jeera and sabut red chilly. ( soak it for a 1/2 hour). Keep the strained water aside. Turn off the gas. Add to the kadahi. Heat mustard oil in a kadahi. Add curd. When the tadka is ready add the masala paste. Now give tadka by adding mustard (grounded).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. Strain the sangar through a strainer.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 .
Add the green chillies. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. salt. vinegar. egg. Mix well. garlic. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. soya sauce. 1 tsp salt. Mix together the cottage cheese. ajinomoto and the fried paneer cubes. . corn flour. ginger and water to just coat the paneer pieces with the mixture. and garnish the chilli paneer with finely cut spring onions and coriander.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.
Add paneer and capsicum pieces. Cook on low flame. Take off the fire and serve hot. Add bay leaf. Grind onion. Then add onion. Serve with nan or paranthas. Continue cooking it on medium flame till ghee/oil begins to separate. tomato. ginger.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Mince cloves and cinnamom. tomato. Heat clarified butter in a pan. cloves. . capsicum in long pieces. salt. red chili powder and orange color. When the capsicum are done put off the flame. cinnamon.. ginger paste.
Add the paneer and mutter (peas) along with the yogurt. the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander. 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. tomato and salt. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Heat the ghee in a frying pan and cut the paneer into 2. Fry the paneer to a light brown and remove to drain on a plate. chili.5-cm/1-inch cubes. . Stir for 56 minutes over low heat.
Now mash it in a mixer. Just before serving. Hold the pan over bowl. Boil the spinach in water and cool it. 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.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add ginger-garlic paste and stir-fry for a minute. Take out in a bowl. Add all spices except red chili powder. . Now add onions and fry till golden brown. heat pure ghee in a small pan. Heat oil in a kadai. add chili powder and immediately pour on the indian palak paneer. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Add Paneer pieces to the gravy and cook until done. Caution: Don't allow chili powder to burn . Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add turmeric powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. garam masala powder.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. Heat oil in a deep bottomed pan. Add the chillies and tomatoes and fry till they are soft and pulpy. chopped onions and the ginger garlic paste. salt and little water so that all the masalas are well combined. fry till brown. tomatoes and chillies finely. Garnish with chopped coriander and serve hot. add the cumin seeds. .
potatoes.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Serve the aloo palak hot as a side dish. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes. salt and chilies. Cover. . Add the spinach.
. 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). Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Dry the potatoes on a cloth and heat the ghee or oil. curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Drain and set aside. prick all over with a fork and soak in the water with little salt for 2 hours. Deep fry the potatoes until golden brown.
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.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until the vegetable are tender. until they begin to splutter. . stirring. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the cauliflower florets and fry. for 5 minutes. Add the green chilli and fry for a further 1 minute. the ground spices and salt and cook for 7-10 minutes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Add the potatoes.
. you can substitute mustard seeds with cumin seeds. curry leaves. fry till the seeds start spluttering. add the mustard seeds. For a different taste in aloo sabzi . Green chillies 4-5 nos. Serve the aloo sabzi hot with roti or paratha. peel and cube the potatoes. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. Heat oil in a pan. slit green chillies. add salt and turmeric powder and cubed aloo (potatoes).
add yogurt 1 tbsp at a time. garnished with coriander leaves. Serve aloo dahi wale hot. Lower the flame. by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use. salt. stirring vigorously until all of it is well blended. turmeric and chilli powder.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). bring the mixture to a boil. coriander. Stir a few times until well mixed. add cumin and asafoetida. Add garam masala. When the cumin splutters. turn around over high heat. and then simmer uncovered for about 15 minutes. add ginger and sauté till slightly fried. Add about 2 cups water. Heat the ghee. add potatoes and green chillies. until they look slightly fried. .
Sauté for 5 minutes. Drain. uncovered until the liquid has been absorbed. coriander.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. Heat oil and sauté onions till golden. Add chole. reserving 1 cup of cooking liquid. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. salt and half of the coriander leaves. the reserved cooking liquid. .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. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . cumin. finely crushed 2 green chilies. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Simmer. Finely chop the remaining ginger. turmeric and chili powder and sauté over low heat until the oil separates. coriander leaves and shredded ginger. sliced 3 medium sized tomatoes. Add tomatoes. then add garlic and chopped ginger and green chilies.
5cm/1in pieces 1 medium-sized potato (100g/4oz). When the vegetables are cooked. . French beans and potato in a medium-sized saucepan. Cover. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Meanwhile put the coconut. Now add the tomatoes. the yogurt and the garam masala. Stir gently to mix well. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. carrots.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). peas. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. poppy seeds and salt in the container of an electric blender. Bring to the boil and simmer gently for 2-3 minutes. Set aside. Add 150ml/5fl oz water and grind to a fine paste. cut into 2. Add 250ml/8fl oz/1 cup water. chillies. Bring to the boil. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant).
green chilli. chopped ginger. . cloves. Garnish the hara chana masala with chopped corriander and serve hot. add cumin. chopped coriander and garam masala powder. Add lemon juice. bay leaf.HARA CHANA MASALA RECIPE INGREDIENTS: 1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. Add hara channa and cook until done. and saute for 2 minutes.
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 .
Fill tomatoes with the mixture. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. 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. Heat oil in a kadhai add chopped onions and green chilies till tender. Serve the stuffed paneer tomato hot.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt.mix well and cock for a minute. . Place tomatoes in a cooker container . Keep aside the scooped portion and chop the cut tops . Add paneer . Top with grated cheese and chopped coriander. put little butter and pressure cook for one whistle. Gently scoop out the centers . (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. drain water and keep aside to cool. mashed potatoes and peas and fry for few moments. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Serve hot. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. . Now add all spices. Garnish the bharawan capsicum with grated paneer. chopped coriander leaves and thinly sliced rings of tomato.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).
chili powder. garam masala. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Mashed Aloo (Potatoes) 1-2 Green Chilies (chopped) 1tbsp Coriander leaves (finely chopped) 1cup gram flour Salt to taste Red chili powder to taste 1/4th tsp Garam Masala powder 1/4th tsp turmeric powder Oil for frying How to make aloo bonda: Add salt. Dip each ball in the batter and deep fry them till golden.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. and green chilies to the mashed aloo (potatoes) and mix well. little salt and chili powder to it. In a bowl take a cup of gram flour. brown Serve aloo bonda hot with chutney. . add turmeric powder. coriander. Make small balls of aloo (potato) mixture.
Fill with a few chopped boiled potato cubes. Sprinkle finely chopped onions. Sprinkle cumin powder.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. Then generously sprinkle sev all over the puris. salt. Serve fresh. red chilli powder. Garnish with finely chopped coriander.. . Add about 1/4 tsp of tamarind and green chutneys in each.SEV PURI RECIPE INGREDIENTS: 10 .
Mix all the ingredients under seasoning and add to this. . tomatoes. onions. Serve immediately. Add the sev and kaara pusa directly and mix well. Lightly crush and add the nimkis and golgappas. Finally garnish with coriander leaves and lemon juice.. Drain the water from the grated potatoes and mix that as well.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice.
Press each ball with hand so that it would make into a round patty. Mix and knead well into a dough.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. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. chat masala powder. add ginger garlic paste. dhania powder. Take the mashed potatoes into a bowl. turmeric powder and salt. fry till the onions are light golden brown. To prepare the ragada: Wash and soak channa for about 6 . add chopped onions.8 hours. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Now. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. jeera powder. Heat oil in a kadai. Boil channa with baking soda in pressure cooker till soft. garam masala powder. . turmeric powder. Now add tomatoes and salt. Divide the dough into balls. red chilli powder and fry for 30 seconds. add the bread crumbs and knead well. peel and mash the potatoes well.
Sprinkle chopped onions and coriander leaves. curd and mix well. Pour the ragada on the cutlets. Cover and cook on medium heat for 3-4 minutes. .Now. Sprinkle a pinch of chat masala powder and serve hot. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. enough water. add the boiled peas. Take the serving plate. put two cutlets in the plate.
Add coconut and stir fry until browned. Grind the mixture to a paste using blender. Keep an eye. Now in the grinded mixture mix cayenne powder.. Now add sliced onions and fry until brown. keeping the stem end intact. Saute for a minute. until done. tamarind paste. remove and allow to cool.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. reserving some. sugar. cashews and turmeric powder. coriander seeds and peppercorns. . Slit each eggplant lengthwise into four. Add little water if needed. Heat the remaining oil in a pan and add the vegetables. Stuff the eggplants with this mixture. Roll the potatoes in the remaining mixture. Cook over low heat without burning. 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. Serve hot with roti. salt. add little water if necessary.
Adjust seasoning. garlic paste and stir fry for half a minute. turmeric powder. red chilli powder. stir well.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. cinnamon stick and cut onions and stir fry until light golden brown. Add a cup of water. Mix in tomato puree. Serve hot with naan and roti . wash and cut mushrooms in quarters. bring it to a boil and then mix in green peas and mushrooms. Heat up oil in a kadhai. Mix in cashew nut paste dissolved in one cup of water. Cut onions finely. Mix in ginger paste. mix in green cardamom. coriander powder. garam masala powder and salt and stir fry till oil leaves the masala. Stir fry on low heat up for five minutes.
ajwain. Turn it and again pour oil or butter on the other side. Note: It makes 18 parathas. green chilies. salt. add the filling to the one chapati and cover it with the second one. as you would do for any paratha/roti. ginger. Mix grated cauliflower. coriander leaves. chili powder.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. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Cook on a low heat till golden brown. Now roll it slightly. and garam masala as a filling in paratha. Spread it on the paratha and shallow fry over low heat. Turn it and pour half tablespoon oil or butter. . Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying Preparation for Gobhi Paratha: Make dough out of whole-wheat flour (atta). Make two medium size chapati. Cook on a pre-heated Tawa (flat griddle plate).
maida. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Serve rumali roti hot with indian curry. Place the rumali roti carefully over it and cook till done.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Fold it like a handkerchief. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). salt and baking powder and sieve them together. .
. Serve hot. Add the remaining oil. Divide the dough into 8 balls and allow rest for 3-4 minutes. Pour this into the center of the flour and knead adding water if necessary to form soft dough. About half an before the naan are required. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Mix the sugar.NAAN BREAD RECIPE INGREDIENTS: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji) How To Make Naan: Sift the flour. Knead the dough again and cover and leave for 2-3 hours. knead again. Bake the indian bread naan until puffed up and golden brown. then cover with damp cloth and allow the dough to stand for 15 minutes. milk. Shape each ball of dough with the palms to make an oval shape. salt and baking powder into a bowl and make a well in the middle. eggs 2tbsp of oil in a bowl. turn on the oven to maximum heat.
turmeric powder and mix well. salt.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. 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. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour. Rub oil into the flour. chili powder. . Roll into a slightly thick chapati than usual.
Add remaining ingredients and stir-fry for about 2 minutes. Make two medium size chapati.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Remove the pan from the heat and allow to cool. Cook on a pre-heated Tawa (flat griddle plate). A few seconds later add the peas. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. . Now roll it slightly. then drop asafetida. Turn it and again pour oil or butter on the other side.maida. Fry until ginger starts turning brown. add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out. Toss in ginger and green chilies. For stuffing heat oil in a kadhai over moderate heat. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Divide the mixture into 10 equal portions. Turn it and pour half tablespoon oil or butter.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Now roll it into a circle of appox. Spread Oil on every fold. Now spread the ghee properly over entire surface. Turn the lachha paratha and pour half tablespoon oil or butter. Take a Ping-Pong ball size lump of dough. Turn it and again pour oil or butter on the other side. Make dough 30 minutes before and cover it with moist muslin cloth. as you would do for any paratha/roti. 1tbsp oil & salt. Heat the ghee so that it turns to liquid. (Refer the picture). Cook the lachha parata on a low heat till golden brown.LACHHA PARATHA RECIPE INGREDIENTS: Whole Wheat Flour (Atta) as per consumption 1 tbsp Oil Salt as per taste Butter/Ghee (Pure ghee) for frying Water for kneading How to make lachha parantha: Make dough out of whole-wheat flour (atta). Using a knife make a 2" cut lengthways and fold it inwards . 5 to 6 " diameter using dry flour. Spread it on the paratha and shallow fry over low heat. Cook on a pre-heated Tawa (flat griddle plate). Now press it lightly towards the center to show the layers clearly and roll like a paratha. .
. as you would do for any parantha/roti. 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). Serve aloo paratha hot with yogurt (curd). When top side is done change the side and keep a check (till properly baked) Spread butter over it. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Put it in a pre-heated oven at 450-degree. Now roll it slightly. Add all the stuffing items to mashed potatoes and mix it properly. add the filling to the one chapati and cover it with the second one. Make two medium size chapati.
Butter the besan roti generously and serve hot with lentils. Pre-heat the griddle and cook the rotis on each side. vegetables or curries .BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Divide it into ten portions and flatten them out using rolling pin.
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. Add the pork and pressure cook till almost done. . cardamoms and green chillies till the onions are transparent. cumin seeds and the cinnamon with malt vinegar. Remove the lid. red chillies. Serve with steamed rice or bread. coriander seeds. peppercorns. cloves. Garnish with coriander. Simmer for 10-12 minutes. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. garlic. 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. add the potatoes and 2-3 cups of water.
. Mould into desired shapes. Add almond essence and food colouring if required. Knead into a soft dough with egg whites on a clean surface.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar.
Remove form the heat and mix in the cardamom powder. The milk solids are turned into cheese now. Pat into a flat cake and cool completely. . Allow to cool slightly. Stir-Fry over very low heat until the ghee separates. Then hang it up in a muslin cloth to drain for 3 hours. Knead again to blend.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. Heat the ghee in a heavy pan and add the cheese mixture. Cut into squares and decorate with silver foil. Kneed this well with the milk powder and sugar.
stirring constantly. . cut across into 3-4 slices. Slip each kulfi on to a dessert plate. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. stir well. skinned pista (pistachios). nuts and cardamom seeds. heavy pan and bring to boil over high heat. about 6 hours. Now lower the heat and cook the milk. skinned badam (almonds). remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. (This will take about 40-45 minutes). stiring constantly. ground green cardamom seeds (chotti elaichi) 1tbsp. Pour the mixture into Kulfi molds or small ramekins. Stir the sides of the pan constantly to avoid scalding. To serve. allow to cool. sugar or to taste 1/2 tsp. and serve. Now add the sugar.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. distributing evenly. thinly sliced 1tbsp. Cover with plastic wrap or foil and freeze until set. until it has thickened and reduced to about 13/4th cups.
Place the balls on a plate. Divide the dough into 18-20 portions. Now they must be gently and constantly agitated to ensure even browning on all sides. . Add just enough whole milk to make a medium-hard dough. Heat the oil on high and then lower the heat to medium. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Make balls by gently rolling each portion between your palms into a smooth ball. Slip in the balls into the hot oil from the side of the pan. After about 5 mins. They will sink to the bottom of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. Bisquick. gently shake the pan to keep the balls from browning on just one side. but do not try to move them. This will ensure complete cooking from inside and even browning. The balls must be fried very slowly under medium temperatures. Instead. Cover with a damp yet dry kitchen towel. The Gulab Jamuns should rise slowly to the top if the temperature is just right. one by one. the balls will rise to the surface. butter.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.
Make sure to stir continuously. . first sprinkle some at bottom. while on heat. invert and carefully. The on slow till done.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. and take off fire. Allow to cool. Mix pistachios and cardamom seeds and press a bit on top of each. The pedas are ready to be served. add cardamom. When mixture thick and gooey. Take some mixture and press into mould. unmould. gently turning occasionally. Use cookie moulds. or shape pedas with palms into patty rounds.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. If using moulds. Mix well. When set well. Heat first on high for few minutes.Add powdered sugar and mix well. Put mixture in a large heavy or nonstick pan.
Stir. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Serve the lapssi hot garnished with blanched almonds and pistachios. Add more water if the wheat is not tender enough. add the broken wheat.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. . partly cover and cook on a medium flame till most of the water has evaporated. Saute on a high flame till it turns pinkish brown. add the sugar. ghee and 1/2 cup water. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Add hot water. Once all the water has evaporated. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Heat ghee in a heavy bottomed pan.
Bake at 350 degrees for 35 minutes or until it sets. . cool at room temperature and cut into 2" squares.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Mix the other ingredients. except the pistachios well in a separate dish and pour over the squares. Decorate the rasmalai with pistachios. chill for 2-3 hours and then serve. Place them in a dessert bowl. It should not get brown. Remove from oven.
. Add the cinnamon and the nutmeg. Sprinkle the powdered sugar on top.drain. Allow the dough to stand for 20 minutes. Make a dough using a little water. Knead until smooth and soft and the dough is free from stickiness. Divide the dough into even sized balls.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Eve the refined flour along with the baking powder into the basin.the final product is going to be the same.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.mix thoroughly all the ingredients in the basin adding the milk. Roll the balls into 3" diameter rounds having a thickness of 0.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. Deep fry in a kadai till golden brown in colour. but don’t worry if you cant make balls make whatever shape u can manage-. I know that many of u might be amateurs at cooking.5 cms. Make a hole in the centre of each rounds so that it resembles like doughnuts.
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. beat well for 10 minutes. make a well in the center and break the eggs into it. then bake in a moderate oven for 30 minutes. Add about a tblspful of cold water at the last minute for a really light pudding. Get a little fat really hot before pouring in the batter. . still beating. When half the milk is in. The batter should stand for atleast 1 hour before it is used. then add the rest of the milk. add a little of the milk and mix it in well. raising the heat just enough to brown it at the end.
the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Turn out when set. Then take the saucepan off the fire. leave to cool. . add the sugar. Add the vanilla essence and pour into a wetted mould.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. fold in the stiffly beaten whites. Dissolve the gelatine in a little warm milk.
Cream together the butter. Now mix flour and milk alternately in the mixture.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. Cool the cake and invert it on a dish.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. essence and sugar. In one portion add cocoa powder. Grease and line a 8 inch baking tin. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. First pour 1 layer in the tin then the second and continue this process alternatively. Bake this tin in a preheated oven at 180 . Mix well till the batter is smooth. . Divide this batter into 2 parts.
eggs and vanilla extract together. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.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. Apple cake is ready. Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F. . In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Add in the apples and the nuts.
VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Decorate the cake with icing and candy. Let it cool completely. . Also bake a two-layer cake in a square pan. Slice the round one in half. Place each half of the round on two corner of the square to make a perfect heart shape.
Line icing along seams to secure. Line icing along remaining seams. Pour one scoop ice cream in the center of each of six graham cracker halves. freeze and serve. Cut down graham crackers crosswise to make half. Decorate boxes according to liking with candies and icing. To secure candies use icing. . Put the boxes in freezer. Tops boxes with 6 graham cracker halves. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. 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.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies.
Put off the flame and add the beaten eggs and the breadcrumbs. Allow the pudding to shrink before unmoulding. .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. Mix well.40 minutes or until the pudding is spongy. Gently mix in the cooca powder. Then put it in the fridge for 1 hour before serving with fresh. Beat the eggs and add the essence. thick and sweetened cream. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Warm the milk and mix in the sugar. Grease pudding mould and pour the mixture into the mould.
If the mixture is too stiff. egg and milk. Dish up the pudding and serve with the sauce. sieving the flour and baking powder. Boil these in water until soft. Add the marmalade. . cover with a double piece of greased paper and steam for 2 1/2 hours. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Put mixture into a greased basin. add a little more milk. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. Remove from fire and add 2 tspfuls of lemon juice. Stir well and simmer for about 3 minutes. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water.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.
salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. urad daal 1 tsp. Sauté them for a minute. Curd rice is ready to be served. Add mustard seeds to the oil. . chana daal 1 tsp. Add in the rice. Take the pan off the gas. coriander and green chilies. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. When the mustard seeds start popping add chana and urad daal. mix all the ingredients with yogurt (curd) and milk. add in the ginger. Mix the salt and desiccated coconut.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. mustard seeds 1 1/2 tsp. Just before serving. After a minute.
turmeric powder. . Finish with remaining saffron and cook till grains are separated and done. Fry whole spices. walnuts & cashew nuts. Cook a little. Garnish kashmiri pulao with fried onions. add rice and sauté. Add hot water and mix well. Add half-saffron dissolved in little warm milk. Heat oil and fry onions till golden brown and remove.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.
Lemon rice is ready to be served.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp. allow to splutter. . Add turmeric powder and peanuts. curry leaves. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. salt and fry for 2 minutes. Take it off from the flame and add lemon juice and mix well. fry till brown. Now add green chilies. Now add this to the boiled rice and mix well.
salt and saute.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. Finally add the water and cook covered till done. Pureed tomatoes are sauted with spices and then added to rice. 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. . Now add the dry spices. Put in the rice and mix well. Seve hot. 1 cup basmati rice.
Put the rice. Add the portion of plain curd. add 2/3 cup water. some more water and add half the whole garam masala and salt in a pan. Beat the curd in a bowl and divide into two equal portions. garlic and stir for a minute. Bring the rice to a boil and cook until the rice is done. Drain and keep aside. sprinkle little saffron curd. Heat ghee. and bring to a boil. stir. Dice the peeled potatoes and carrots and wash them. In the handi with the cooked vegetables. Soak the almonds in water for half an hour and keep aside. Then add green chilies. Add the dry fruits and nuts when the vegetables are done. add the remaining garam masala and sauté over medium heat until it begins to crackle. saute for half a minute add the chopped vegetables and stir for a minute. Drain the water. Slice the onions and green chilies. Add turmeric and chili powder. Add onions until golden brown. Chop the coriander and mint leaves. . ginger. Dissolve saffron in warm milk and add it to one portion of the curd mixture.HYDERABADI BIRYANI RECIPE INGREDIENTS: 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste How to make hyderabad biryani: Wash and soak the basmati rice for half an hour. mint and coriander. Peel ginger and garlic and chop finely. then simmer until the vegetables are cooked.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.Then spread half the rice and again sprinkle the remaining saffron-curd. mint and coriander and top it with the remaining rice. . cover the lid tightly so that it gets sealed. Place a moist cloth on top. Put the handi on dum in a pre-heated oven for 15-20 minutes.
Add cooked dhal water. mix well and add 3 cups of water. Don't discard the cooked dhal water. Add the cooked dhal. . Add salt.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. Garnish with chopped corriander leaves and serve hot. ginger and garlic paste. When onions are golden add slit green chillies. mint. Set aside. Keep the remaining corriander leaves for garnishing. Cook it for 8 to 10 minutes till the rice is done. curry leaves and a part of the corriander leaves. drained rice and chopped tomatoes. Fry for few minutes. Add the washed. 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. cinnamon and cardamom. Fry for 2 minutes. cloves. Fry the onions.
Serve the vegetable (veg ) biryani hot with raita and pickle. . Add salt and red chilli powder and stir. black pepper powder and stir for about half minute. Add this fine yogurt and stir well. Garnish with dry fruits and green coriander leaves. Take this vegetable biryani out in a rice serving dish. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Cook for about 3 minutes. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts. green chilli. Fry the green peas also. potato. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Cut all the vegetables into small thin pieces and fry each one of it separately in oil. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. cloves. Then add onions and saute them for a minute ot till they get pink in color.Cook it in pressure cooker or in a pan or microwave. Add all the fried vegetables.Heat it for about 10 seconds. Take 1 tblsp oil in a pan and add mustard seeds.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add fine chopped tomatoes and fry till they are properly cooked. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. carrot. cinnamon and caraway seeds powder.
Make a fine paste of green chilies. . Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. 1/2 tsp salt and 2 cup of water. 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. Add the paste to the onions and stir for about 5 minutes. In a serving bowl mix the shrimps and rice together. ginger. Add the rice and stir fry for about 10 minutes. Put it in the oven for about 10 . 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. Cover the bowl with the aluminium foil. Add the peas. garam masala. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. cashew nuts & coconut. Add the shrimps and 1/2 tsp salt. garlic.15 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.
Serve with hot with mint chutney. capsicum.black pepper soya sauce and hot sauce. Skew chicken and vegetables closely on bamboo skewers.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. Put in a round dish with the lemon juice. Heat up oil in a big size frying pot or karahi. Or you can grill the chicken over hot charcoal. Cut the onion. and tomatoes into small cubes. salt . Mix well. 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. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Decorate with lemon pieces and mint leaves.
Sprinkle with chopped coriander leaves. Heat up oil in another pan. Mix in cut onions. Add lemon juice and fry for another minute. 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. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Cover pot with a tight fitting lid. Mix in the bay leaves stir fry for another minute stirring frequently.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Stir frequently. ground coriander. Mix in the chilli powder. Lightly grease a heavy based sauce pot with 1 tblsp of oil. 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. turmeric and salt to the chicken and mix well to cover the chicken pieces. . Spread half of the cut onions on the bottom. stirring frequently fry for 8-10 minutes to a golden color. Stir well to mix all the ingredients. Mix in meat and onions to it.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. ginger and garlic. fry the mixture until it is well browned and a thick onion sauce has formed.
Heat 4 tablespoons of oil in a vessel.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Add the marinated prawns. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Pat them dry and marinate in turmeric powder and little salt. add the onion and fry till transparent. Keep aside. Put in the green and curd chillies. Peel the mangoes and cut into wedges. Lightly pound the methi seeds and keep. de-vein and wash the prawns. (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 the masala powders and stir. Cook till the prawns are 3/4th done. drumsticks and mangoes. Peel and chop the onion. add the methi seeds and the whole red chillies and stir well. Boil till it reduces by half and thickens. add salt to taste. Remove from heat and add the coconut milk and reheat to simmering point. Pour in the curry and simmer till it combines well. Strain the curry through a mesh pressing well to extract all the flavors. wash and slit the green chillies and the curd chillies. Cut the drumstick into 3" pieces. . Heat the remaining oil and coconut oil. Keep the coconut residue also. curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water.
Rest it for an hour in the refrigerator. Serve hot with lemon wedges. Cut slices of about 1/2. .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. Wash and chop the curry leaves finely. Peel ginger. fry few pieces at a time.3/4 " thickness. Squeeze both lemons and remove the juice. Do not crowd the pan. Mix all the ingredients for the marinade and apply uniformly on the fish. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. garlic and grind to a smooth paste.
Rub oil into the flour. Roll into a slightly thick chapati than usual. Knead well again the dough and make balls. turmeric powder and mix well. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour. chili powder. .MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Note: It can also be cooked in an oven or tandoor. salt.
its fat. Bukhara: Dum Pukht cuisine in India is over 200 years old. in massive doublewalled ovens called bukharis. This smoking adds a delicate flavour to the prepared meats.Also known as tadka or chonk. etc and coats the entire dish being prepared. jeera. burn or cook unevenly. sending up sizzling steam that permeates the whole joint. yogurt. This smoky flavour is greatly prized. degs. hing. vinegar and spices for a day or two before eating. As the meat cooks. Do-Piaza: . Bhunao (Saute/stir-fry): Small quantities of water. Usually onions. or as the last. 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. ginger. 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. cooked meats are placed around this. tomatoes. huge quantities of food was cooked in large vessels. for example. repeatedly. In Rajasthan. or bowl. roasting of meat is done in tandoors. and marinade dribs onto the charcoal. After the oil separates from the mixture. The oil extracts and retains all the sharp flavours of the rai. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. pouring the tempered oil over dal. a small amount of water is added. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. the main ingredient (meat or vegetable) is added and cooked. or mud ovens. Bhunna: In India. but to make sure that this doesn’t stick. garlic and green chillies are fried in oil. before adding the vegetables for example. kadipatta. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar.
Dum means. it is said he could conjour up culinary delights using only two onions. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. . Both bhunao and dum are aspects of Handi cooking. For example mutton cooked in that particular style is called Ghosht do piaza. it is used to cook food very fast. was the legendary cook at Akbar’s court. “to steam” or “mature” a dish. One of the navratnas . The round bottom uses less oil and cooks the food evenly. is done in a wok or kadhai. Kadhai (Round bottomed pan): Usually the kadhai. in which the food is cooked. Talna (Frying): In Indian cooking frying. when it is called for. retaining all its flavour and aroma. is placed directly on the table. The food continued to cook in its own steam. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. Some coal was placed on the lid to ensure even cooking. where everyone eats out of it. and like kadhai cooking is eaten immediately. the lid helps retain the aroma and flavour. Tawa: A thicker version of the household griddle. Kadhai cooking is quick and no water is used in this style of cooking. Dum (Steaming): In the olden days. which is constantly stirred until cooked.Mullah Do-Piaza. all children in India are told. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. the outer rim is used to keep the food warm.
sliced 04. Heat oil in a pan. crushed 05. 2 cup refined vegetable oil 03. crushed 08.MRS.K. 05. chillies. Remove from heat and serve hot. 1 cup thick coconut milk Method 01. taking care to see that the curry does not curdle. Add fish pieces and salt. Add thin coconut milk and stir to a simmering point.M. 1 big tomato. Cook the fish over low heat with the lid on until the gravy thickens. garlic. Clean fish well in salted water. MATHEW FISH MOLEE INGREDIENTS: 01. To serve 6 . Stir in tomato and thick coconut milk. Salt to taste 11. 1/2 kg fish fillets. half slit 07. 2 cups thin coconut milk 10. 1 tsp garlic. 1 tsp peppercorns. 02. Continue to cook over low heat for a few minutes. 1 tsp ginger. 03. ginger. Saute onion. 04. peppercorns and curry leaves. crushed 06. cut into four 12. 6 green chillies. 1 cup onion. cut into pieces 02. A few curry leaves 09.
10 garlic cloves 7. 2 cups onion. 5. 3 pieces cocum. Heat the oil in a pan. add the sliced onions and fry till brown. mix the ground ingredients with cocum. remove from fire. ½ cup coconut oil or any refined vegetable oil 2. 1 tsp chilli powder 2. ½ prawns For the masala 1. 8-10 curry leaves 9. water and salt. To serve 5 . K. 1/8 tsp pepper powder 4. 2. Immerse and cook prawns until soft with 1 tsp ginger. a few of the curry leaves. When the curry is almost dry. 4. 6. A few curry leaves Method 1. Salt to taste 11. Remove from fire and serve hot. 10 button onions 5. washed and soaked in water 8.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. Add the prawn mixture and fry well.M. In an earthenware vessel. julienned For the seasoning 1. Wash prawns. 2” ginger 6. 2 cups water 10. Coarsely grind ingredients 1 to 6.Mrs. 1 tsp mustard seeds 3. Splutter the mustard seeds. 3. 1 tsp coriander powder 3. Add the remaining curry leaves. shell and devein. sliced 4. 1 tsp ginger.
Mathew You will need: 1. 8 garlic cloves 13. Cook the meat. ¼ cup refined vegetable oil 2. . 4. remove from fire. adding the ground paste and ingredients 11 to 18. 3 cloves 10. 2” cinnamon 9. ½ cup coconut. 1 dsp coriander powder 4. ¾ dsp chilli powder 3. sliced long 14.M. Stir in the meat and fry well until dry. 2 dsp onion. smeared with salt and turmeric and fried. 1 dsp vinegar 17. 1 tsp aniseed 8. Heat oil. 1 tsp mustard seeds 3. ½ cup button onions. Salt to taste 18. 1 kg mutton or chicken 2. Wash and clean the meat.MEAT OOLARTHIYATHU Mrs. 3. and fry the onion. ½ tsp cumin seeds 7. 16. 2 cardamom pods 11. After the meat is tender and coated with a little gravy. 2 tsp ginger. Splutter mustard seeds. sliced 12. 1 cup hot water For the seasoning: 1. A few curry leaves 15. ½ tsp turmeric powder 5. ¼ tsp pepper corns 6. Grind into a paste ingredients 2 to 10. finely chopped To serve 10 Method: 1. K. sliced thin and small. 2. Cut into medium-size pieces.
Note:½ cup thick coconut milk can be added last and allowed to simmer once. Stir in the meat and saute. . cut into small pieces 3 dsp. vinegar and salt. Add boiling water.Heat oil and fry mustard. Pepper powder ½ tsp.K. When it splutters. add onion and saute till it turns light brown in colour. See that the gravy is thick and creamy. Turmeric powder ½ cup oil 1 tsp.M. Add the soaked masala and fry it on slow fire till the oil separates. Mustard seeds ¼ cup thin. Pork.PORK CURRY HOT . long slices onion 1 dsp. Chilli powder 1 dsp. Remove from fire.Mathew INGREDIENTS: 1 kg. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Coriander powder ½ tsp. Serve hot.Mrs. Let the meat cook till oil floats on top.
the gravy and coconut milk are added and when it begins to boil well. Garlic pods-8 Nos Ginger. Once it is cooked the gravy is separated. Coriander powder. . the meat pieces are marinated with the paste along with vinegar and salt.1 dessert spoon salt. To prepare The second set of ingredients are ground to a smooth paste.½ teaspoon Black pepper. a little more is added and the sliced onions are sauted.M. Mathew Duck meat cut to large pieces.3 cups.Mrs. the meat pieces are added. it is taken off the fire.¼ teaspoon Cinnamon (1” length).1 kg.DUCK ROAST –I . This is then transferred to the serving dish and decorated with the fried potato cubes.1 teaspoon Cumin.½ cup Potatoes cut to square cubes and fried. Three cups of water are poured to this and the meat pieces are cooked.to taste Coconut oil. If oil in the kadai is not enough.2 teaspoon Turmeric powder. When the gravy thickens and mixes well with the meat.4 dessert spoon Onions sliced.¼ teaspoon Sahjeera.2 Nos.½ cup Coconut milk extracted from I cup scraped coconut.1 piece Cloves. When it is sauted well.9 Cardamom. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.1” piece Vinegar. K.
2 cups hot water 15. 1 tsp aniseed 7.Mrs. K. 2 dsp coriander powder 3. 2. 8 garlic cloves 11. 3. Pour the masala gravy into the same pan and add the fried onion. adding more oil if necessary. 1 dsp vinegar 13. separate the pieces from the gravy. Add vinegar and salt. Add the coconut milk. 1 tsp peppercorns 6. 9 cloves 9. ¼ cup refined vegetable oil 18. Drain the oil from the pan. 6. 11. 2 dsp ghee 17. 3 potatoes. 7.Mathew You will need: 1. When the duck is cooked. 2 tsp chilli powder 4. In the same pan. When this boiled. Remove from fire and serve the roast with the potatoes around it. covering the pan with a tight-fitting lid. Apply this paste o the duck pieces. To serve 6 . 2 cardamom pods 10. Drain and keep aside. 9. 8. Salt to taste 14. 13. 12. sliced. 1” ginger 12. 5. parboiled and quartered lengthwise 16. fry onion and keep aside. ½ cup onion. Add 2 cups hot water and cook the duck. 4. soaked in salt water and squeezed dry 19. Grind into a paste ingredients 2 to 11. 1 cup thick coconut milk Method 1. ½ tsp turmeric powder 5. Fry the potatoes in ghee and oil. Fry the cooked pieces of duck in the remaining oil. 1 kg duck 2. Drain and keep aside.DUCK ROAST –II .M. 10. add the fried pieces of duck and cook until all the gravy has been absorbed. 2” cinnamon 8. Wash and clean the duck/ cut into large pieces.
stirring frequently. cayenne pepper and brown sugar. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. Turn off the heat. black pepper. and brown lightly. cut into. combine ground spices. Set aside. Put the ginger and garlic in a blender. Stir a few seconds. a little at a time. light 10 tablespoon vegetable oil 2 large yellow onions. add the ginger. Cover the saucepan. Serve over rice. reduce heat to low and simmer for about an hour. Add about 3 T water and blend until you have a smooth paste. tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. When hot. This mixture is the vindaloo paste. Heat oil in large saucepan over medium heat. fresh (1-inch cube). Heat the remaining oil in the saucepan over medium heat. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. garlic paste. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. but do not discard the oil. ground 1/2 teaspoon turmeric. Remove onions with a slotted spoon and put them in a blender. In a small bowl. Add the vindaloo paste. whole 1 teaspoon peppercorns. vinegar. peeled and cut into. chopped (or less) 1 tablespoon coriander seeds. and coarsely chopped 10 garlic cloves. peeled and coarsely. Add the chicken. . peeled. cinnamon. Fry onions. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. or until potatoes are tender. Stir until the paste browns slightly.CHICKEN VINDALOO 2 teaspoon cumin seeds. salt. until they are a rich. cardamom seeds. black mustard seeds and fenugreek seeds together in a spice grinder. Add the coriander and turmeric. ground 2 lb chicken breast (boneless). peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. dark brown. Add this onion paste to the spices in the bowl. half-rings 6 tablespoon water 1 ginger. whole 1 teaspoon fenugreek seeds.
7. 5. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Keep it aside and drain oil. 6. 2. . bay leaves and cloves and fry till bay leaves turn brown. 8. Grind the ginger. almonds with water. Add Garam Masala and corriander leaves and cook for another 10 minutes. garlic. 4. whipped cream and salt and cook gently (low heat) for 20 minutes. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom.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. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Put the onions and fry for a few minutes. Add 1 tbsp of yogurt and fry for 30 seconds. Put the chicken. 3.
the sugar and salt. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. 3. Grind a bit of black pepper in the center of the cream. In a large soup pot. then lower heat and simmer 10 minutes. 4. by Stendahl . 5. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Recipe By : "The Bombay Palace Cookbook". and the 1/2 cup of milk. top with a teaspoon of heavy cream in the center of each bowl. Stir in the garlic and ginger paste and the dry masala.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Add the stock. Add the minced chicken breast. Bring soup to the boil. When serving. 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. * 1 cup cooked chicken. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. blending well. 2. Simmer 5 minutes. minced 2 tablespoon fresh ginger. ** 1/4 cup heavy cream 1 fresh ground pepper. melt the butter over medium heat.
from Feast of India By Rani . Baste with the marinade and the remaining oil. and bones from the chicken. Pour it over the chicken and marinate overnight in the refrigerator. ground chili. garam. Blend in the garlic. baste the other side. and bake for 15 minutes more. skin. ginger. Cut the meat into 1-inch pieces and place on a platter. Mix together the yogurt and half the oil. Remove the chicken from the skewers and serve on a platter. turn over. Thread chicken pieces onto metal skewers and bake for 15 minutes. cumin. peeled and 1 crushed 1 inch piece fresh gingerroot.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. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Marinate for 30 minutes. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. Preheat oven to 500 F.masala. and paprika. oil 4 cloves garlic.
ghee and fry onoin. Mix thoroughly with a spoon. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. ginger and garlic till soft. to taste 1 chili powder. . of ghee over top before serving. Cover tightly and cook over a low fire till the dal is tender and quite dry. Heat 1 tblsp. Remove from fire and pour 5 tblsps. minced 1 teaspoon ground cumin seeds 1 salt.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Put in the rest of the ingredients along with the dal and a little water.
Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Remove from the flame and submerge it in a bowl containing cold water. garam masala. . Cook until tomatoes become soft. • Add turmeric powder. Fry the masala for a minute and add tomatoes. • Baigan Bharta is ready. Keep on rotating until it gets roasted properly. • Mash the brinjal well. Peel off the darkened skin. red chilli powder and salt. Serve it garnished with chopped coriander leaves. Turn upside down when lower portion becomes soft. • Heat oil in a frying pan or kadhai. • Now add peas and mashed brinjal. Stir properly and fry for about 5 to 7 minutes on medium heat.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame.
• Fry chopped onions. • The mixture would turn almost dry.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Add chicken pieces and mix well to coat them with the gravy. Fry for another 5 minutes. • Put the lid and simmer the contents for about half an hour. • Add tomato pieces and salt. • Add remaining spices and fry for a few minutes. ginger and garlic in the vegetable oil. Occasionally add a little water if required. • Chettinad chicken is ready to serve. .
• Put chopped tomatoes. cumin seeds and green chillies. • Take oil in a frying pan and heat it. • Pour this mixture into cooked dal and mix thoroughly. • Pressure-cook the dal until it is done. ginger. • Dal fry is ready. turmeric powder. Soak it in about 2 1/2 cups of water for half an hour.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. Now add chopped garlic. Stir the mixture periodically. • Fry the mixture on medium flame for 3 to 4 mintues. . onion. chilli powder and salt and fry again on a high flame for about 3 minutes. • Serve it garnished with chopped coriander leaves.
• Remove from the flame as soon as it begins to boil. . finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Cook for about 25 minutes. • Saute cumin seeds and add garlic paste. • Mash the mixture and again cook for 15-20 minutes. • Reduce the flame to medium. • Now add turmeric powder.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Fry till tomatoes turn soft. • Add garam masala powder. • Heat oil in a kadhai. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Fry the paste till light brown. • Pressure cook urad daal and rajma with water and little salt. dhania powder. finely chopped • 3 Green chilies. • Add cream and curd to the daal. Add daal and stir. • Add tomatoes. and green chilies. • Serve with naan or rice. • Garnish with chopped coriander and add butter. chili powder. ginger. • Add onions and saute till golden brown. • Fry for a few minutes. and salt.
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 -- .
Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
When the spices give off the fragrance allow to cool slightly. If electric grinder is not available. shaking the pan time to time. Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use. . Then grind finely in an electric grinder.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.
Close the lid tightly after use. without roasting them first. Store in an airtight container. push through a fine sieve. .TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents.