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1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
Remove the lid. cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes. coriander seeds. cloves. cardamoms and green chillies till the onions are transparent. red chillies.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Fry sliced onions. add the potatoes and 2-3 cups of water. Add the pork and pressure cook till almost done. garlic. Remove and keep aside. Add the ground paste and saute till oil leaves the sides of the pan. Serve with steamed rice or bread. Garnish with coriander. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. peppercorns. . Simmer for 10-12 minutes.
Serve hot with steamed rice. Mix in the paste and 11/2 cup of water. Roast cumin seeds. . ginger and garlic paste and malt vinegar.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. Make a fine paste of all the roasted spices along with scraped coconut. Mix in green chillies and cut tomatoes. wash and cut each fish into 5-6 pieces. Cut onions and tomatoes. Slit green chillies and cut into half. Stir constantly. Stir fry on a medium heat up for 3 minutes. coriander seeds and whole red chillies. Bring it to a boil and then mix in fish pieces and salt. Mix in cut onions and stir fry till golden brown.
. Serve hot with nan or chapatis. Cover and cook till the water dries and peas and keema are done. Add cardomoms and garam masala and simmer.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. green chillies. Garnish with coriander leaves. Then add a cup of hot water. turmeric and coriander powder. Add salt.
. Soya sauce. oil and add garlic paste and green chilies and sauté for few seconds. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. ajinomoto and remaining Soya sauce. 1tbsp. Cook for 2-3 minutes. Now in a separate wok / kadhai heat 1 tbsp. salt. pepper powder.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. Add 2 cups of chicken broth or water. Heat oil and deep fry the marinated chicken pieces till golden brown. salt . Take 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Bring to boil and add sugar. Chinese chili chicken goes well with steamed / boiled rice. Add fried chicken pieces to it and cook for few minutes. corn flour.
. Keep aside.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. add it to the paste. Take a tsp. Dip the gobi florets in the paste and deep fry till golden brown. Serve the gobi manchurian hot. Heat oil in another pan and add the left ginger & garlic paste. Now. corn flour and salt using water. Add fried Gobi kept aside and mix well. chopped onions and green chili to it. soya sauce and tomato sauce to it. mix aginomoto. Garnish it with coriander leaves. of ginger and garlic paste.
Gently add the fried balls to the gravy. . green chilies and spring onions. sugar and soya sauce. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Sauté garlic. pepper powder. Add water. drain and keep aside.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Make small balls (like koftas) of the mixture . Now in a separate pan heat 2 tbsp oil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. corn starch and add few chopped chilies and little salt to it. ajinomoto. salt. Bring it to a boil. Heat the oil in a kadhai / wok and deep fry the balls till golden brown.
All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Add the bean sprouts. salt. cook stirring for 2 minutes. then add carrots. Serve the vegetarian spring roll hot. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Deep fry in hot oil until golden.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. of the filling in the center of each pancake. stir fry for 10-15 seconds. To make the filling heat 2-3 tbsp oil in a wok. add ginger .SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. sealing the edge with a little flour and water paste. Repeat the same till whole batter is utilized.garlic and mushrooms. Add leeks (if available) and stir fry for about 1 minute. To make the spring rolls place 2-3 tbsp. pepper and soya sauce. egg and water and make a smooth batter. . Set aside the filling to cool. Cook both sides of the pancake till golden. Fold in the sides and form a tight roll. cabbage and cook tossing the vegetables until they are crisp-tender.
. curry leaves. Saute the onion. pour into fried masala and put in fish pieces. Take rest of the milk. chillies. Soak the grated coconut in warm water and then remove and keep aside first milk. Then add first milk. ginger. tomato in oil till light brown.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Add juice of half a lime or to taste. When cooked add cornflour dissolved in water and boil. 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. Cook for 10 minutes.
. chopped in circles. fry fish pieces on both sides till golden & crisp.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. chili powder. cumin seeds powder. salt. lemon juice. Add fish pieces to the above mixture and mainate them for about 3 hours. Heat oil in a pan. ajwain . Serve fried fish tikka with chopped onions. besan flour in yogurt. garam masala. mint or coriander chutney.
Empty the paste into a deep dish or shallow bowl. dip 2 or 3 pieces of fish. 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. Set the plate at a tilt and leave it tilted for 2-3 hours. Remove with a slotted spoon. Fry all the pieces of fish this way. When very hot. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Put the green coriander. Set the oil to heat in a wok. 1/4 tsp of salt and tbsp of water into the blender. Put the yogurt into another deep dish or shallow bowl. Blend until you have a paste. Add 1/4 tsp of salt to the yogurt and mix it in. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. discard it. 5 cm long and 4 cm wide. As water accumulates at one end. until the fish is cooked through. karhai or frying pan over a medium flame. Fry for about 5 minutes.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. green chillies. garlic. turning the pieces over once. .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 . Serve the fried fish hot with green chutney.
poppy seeds. rotis or tandoori naan . Green cardamom 2 no. Add the tomatoes. Roast the whole red chilies. Chop the onions and tomatoes separately. Lemon 10-12 no. Add the chicken. . medium 1 no. star anise.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. Whole red chilies 1" stick Cinnamon 3 no. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. cinnamon. Onion. Cloves 1/2 tsp Turmeric powder 1 no. then add curry leaves and the ground paste and sauté for some time. coriander seeds. Heat oil in a vessel and fry the onions till golden. chopped 2 tsp Garlic. cumin seeds. green cardamom. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Curry leaves Fresh coriander Garnish. Cover and cook till the chicken is done. Tomatoes. cloves. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. grated coconut. red chili powder and turmeric powder and sauté. remove the skin and cut into small pieces. large 2 tsp Ginger. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken.
Serve over rice ring. heat until plump. Add all to rice and mix. 3/4 teaspoon salt and broth. diced 1 (3 ounce) can mushrooms. Stir into onion mixture. Cook until onion is tender. garlic and onion. add apple. Combine cornstarch. .INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. add milk. Rice Ring : Melt butter in skillet. stirring constantly. Cook until thickened. Unmold at once on platter and fill with indian chicken curry. Add chicken and mushrooms. stir and heat through. Press mixture into greased mold. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. add onion and almonds (until golden). curry powder. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. Add raisins. celery.
While doing this. Marinate overnight in the refrigerator. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomato puree 2 lbs. basting with margarine twice. Preheat oven to 350º F. Bake the chicken for 8 minutes. . Put tomatoes. make the sauce in Part B. tomatoes. Deseed and chop green chilies. cut into 2 inch cubes. Drain excess marinade and bake for another 2 minutes. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. tomato paste 10 oz. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast.
Cook over low heat until reduced to a thick sauce. add honey to taste. green chilies. red chili powder. If the sauce tastes sour. Add butter and cream. stir. and salt. cloves.Add ginger and garlic paste. cardamoms. and serve with the chicken tikka masala . Strain through a strainer and bring to a boil. Add fenugreek and ginger juliennes. Stir.
ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings .
After that put in the garlic and then the onion. chopped 1 medium onion.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. Once the onions are pink in color add the tomatoes. sliced 1 tsp coriander powder 10 cloves garlic. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Now heat oil in a wok and throw in the cloves first. Once it starts boling add the marinated chicken. . add the coriander powder. Cook covered till the chicken is tender and serve hot with rotis. Once the tomatoes start getting a little roasted. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
Add salt. Add mava. garam masala. Grind onion (pyaj). tomato (tamatar) paste. ginger (adrak). red chili powder (lal mirchi). turmeric (haldi). Simmer for 2 minutes. cream (malai). green chilly (hari mirch). Grate mava.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Take off the fire and serve hot. Add onion (pyaj). Heat clarified butter (ghee) in a pan. . Continue cooking it on medium flame till ghee/oil begins to separate.
salt. Put the pan on the flame and then add milk to the mixture.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. Add cottage cheese. Take off the fire and serve hot. . turmeric. red chili powder. Put off the flame.. Saute onions till pink in color. cream . Then add tomato paste. Heat butter in a pan. Keep it aside for an hour. green chilly. dried pudina leaves and mix well. Simmer for 5 minutes and then finally put off the gas. Grind tomato. ginger. garam masala. curd. Chop onion very finely. Continue cooking it on medium flame till ghee/oil begins to separate.
Boil green peas. Take off the heat. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Mix in boiled peas and stir. Sprinkle cut green chillies. roasted sesame seeds. Sprinkle with cut coriander. Heat up oil in a pan. mix in onion paste and stir fry till pink. crushed red chillies on the bread croutons and mix well. turmeric powder. roasted khoya and stir. Mix in tomato puree. Keep aside. Mix in broken cashewnuts and raisins. Mix in salt. Mix in coriander powder and stir to mix well. Mix in ginger-garlic paste and sautÃ©.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. . red chilli powder and roast till the oil leaves the masala.
Now give tadka by adding mustard (grounded). . sangar and soaked amchur. Add to the kadahi. Put it in a pressure cooker and wait for 1 whistle. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. If required add the strained water. ( soak it for a 1/2 hour). Turn off the gas. Heat mustard oil in a kadahi. hing. Strain the sangar through a strainer. Serve sangri ki sabzi hot with dal ke parathe.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 .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. Add curd. jeera and sabut red chilly. Cook it for 10-15 minutes. Keep the strained water aside. When the tadka is ready add the masala paste.
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. ajinomoto and the fried paneer cubes. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Mix together the cottage cheese. ginger and water to just coat the paneer pieces with the mixture. salt. . Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. and garnish the chilli paneer with finely cut spring onions and coriander. 1 tsp salt. corn flour. Add the green chillies. vinegar. garlic. Mix well. egg. soya sauce.
When the capsicum are done put off the flame. Heat clarified butter in a pan. capsicum in long pieces. . Take off the fire and serve hot. ginger. tomato.. Cook on low flame.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. Grind onion. red chili powder and orange color. Mince cloves and cinnamom. salt. cloves. Add paneer and capsicum pieces. Add bay leaf. Serve with nan or paranthas. cinnamon. Then add onion. ginger paste. tomato. Continue cooking it on medium flame till ghee/oil begins to separate.
Heat the ghee in a frying pan and cut the paneer into 2. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. . Pour in the water and simmer gently for 20 minutes. tomato and salt. chili. Fry the paneer to a light brown and remove to drain on a plate.5-cm/1-inch cubes. the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt. Stir for 56 minutes over low heat.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 oil in a kadai. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Caution: Don't allow chili powder to burn . Hold the pan over bowl. 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. Take out in a bowl. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now add onions and fry till golden brown. Add all spices except red chili powder. Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Now mash it in a mixer. Just before serving. . heat pure ghee in a small pan. add chili powder and immediately pour on the indian palak paneer. Add Paneer pieces to the gravy and cook until done. Add ginger-garlic paste and stir-fry for a minute.
Heat oil in a deep bottomed pan. Add the chillies and tomatoes and fry till they are soft and pulpy. salt and little water so that all the masalas are well combined. add the cumin seeds. Garnish with chopped coriander and serve hot. Add turmeric powder. . tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. garam masala powder. fry till brown. chopped onions and the ginger garlic paste.
salt and chilies. Serve the aloo palak hot as a side dish. lowering the heat and cook for another 5 minutes. Add the spinach.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. potatoes. Cover. 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. .
Grind the paste ingredients to a fairly smooth paste and stir into the onions. Deep fry the potatoes until golden brown. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Cook for 10 minutes. Drain and set aside.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). . Dry the potatoes on a cloth and heat the ghee or oil. Stir in the tomato puree. prick all over with a fork and soak in the water with little salt for 2 hours.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Add the cauliflower florets and fry. Drain well and set aside. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until the vegetable are tender. Add the green chilli and fry for a further 1 minute. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. the ground spices and salt and cook for 7-10 minutes. Add the potatoes. until they begin to splutter. stirring. . Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. for 5 minutes.
add salt and turmeric powder and cubed aloo (potatoes). peel and cube the potatoes. fry till the seeds start spluttering. slit green chillies. add the mustard seeds. you can substitute mustard seeds with cumin seeds. Green chillies 4-5 nos. curry leaves. Serve the aloo sabzi hot with roti or paratha. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. . Heat oil in a pan. 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. For a different taste in aloo sabzi .
turn around over high heat. add yogurt 1 tbsp at a time. Heat the ghee. Lower the flame. Add about 2 cups water. add ginger and sauté till slightly fried. and then simmer uncovered for about 15 minutes. stirring vigorously until all of it is well blended. bring the mixture to a boil. garnished with coriander leaves. add cumin and asafoetida. 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). salt. Add garam masala. . When the cumin splutters. add potatoes and green chillies. by holding each in the palm of your hand and closing the fist. coriander. Stir a few times until well mixed. Keep these unevenly broken potatoes aside until further use. until they look slightly fried. Serve aloo dahi wale hot.
chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Add chole. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. finely crushed 2 green chilies.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. sliced 3 medium sized tomatoes. the reserved cooking liquid. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Heat oil and sauté onions till golden. coriander. cumin. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. reserving 1 cup of cooking liquid. uncovered until the liquid has been absorbed. then add garlic and chopped ginger and green chilies. Add tomatoes. Finely chop the remaining ginger. salt and half of the coriander leaves. Drain. Simmer.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. turmeric and chili powder and sauté over low heat until the oil separates. coriander leaves and shredded ginger. Sauté for 5 minutes. .
Cover. the yogurt and the garam masala. Add 250ml/8fl oz/1 cup water. Stir gently to mix well. Set aside. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. .5cm/1in pieces 1 medium-sized potato (100g/4oz). Now add the tomatoes. poppy seeds and salt in the container of an electric blender. peas. Bring to the boil and simmer gently for 2-3 minutes. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. carrots. Add 150ml/5fl oz water and grind to a fine paste. French beans and potato in a medium-sized saucepan. Bring to the boil. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. When the vegetables are cooked. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. add the spice paste and another 150ml/5fl oz water.INDIAN VEGETABLE CURRY RECIPE INGREDIENTS: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz). cut into 2. Meanwhile put the coconut. 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. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). chillies. Stir and simmer gently for 5 minutes.
and saute for 2 minutes.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Garnish the hara chana masala with chopped corriander and serve hot. cloves. Add lemon juice. green chilli. add cumin. Add hara channa and cook until done. bay leaf. chopped ginger. .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. chopped coriander and garam masala powder.
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 .
Red chili powder to taste. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Serve the stuffed paneer tomato hot. put little butter and pressure cook for one whistle. Top with grated cheese and chopped coriander. 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. Fill tomatoes with the mixture. Add paneer . Heat oil in a kadhai add chopped onions and green chilies till tender. Place tomatoes in a cooker container . Cut the top of tomato (tamatar ) like a cap.mix well and cock for a minute. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.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. Keep aside the scooped portion and chop the cut tops . . Gently scoop out the centers .
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). mashed potatoes and peas and fry for few moments. drain water and keep aside to cool. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Serve hot. chopped coriander leaves and thinly sliced rings of tomato. Now add all spices. Mash the boiled potatoes. . Garnish the bharawan capsicum with grated paneer.
. and green chilies to the mashed aloo (potatoes) and mix well. coriander. 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. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. add turmeric powder. little salt and chili powder to it. chili powder. garam masala. In a bowl take a cup of gram flour.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. brown Serve aloo bonda hot with chutney.
Then generously sprinkle sev all over the puris. Serve fresh. 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. . Fill with a few chopped boiled potato cubes. red chilli powder. Add about 1/4 tsp of tamarind and green chutneys in each. Sprinkle finely chopped onions. salt. Garnish with finely chopped coriander.SEV PURI RECIPE INGREDIENTS: 10 .
Drain the water from the grated potatoes and mix that as well. onions. .BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. tomatoes. Add the sev and kaara pusa directly and mix well. Finally garnish with coriander leaves and lemon juice. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. Serve immediately..
turmeric powder. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Divide the dough into balls. chat masala powder. peel and mash the potatoes well. Now add tomatoes and salt. Heat oil in a kadai. . Boil channa with baking soda in pressure cooker till soft. add the bread crumbs and knead well. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Take the mashed potatoes into a bowl. add chopped onions. Add ginger garlic paste. dhania powder.8 hours. To prepare the ragada: Wash and soak channa for about 6 .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. turmeric powder and salt. garam masala powder. Now. add ginger garlic paste. Mix and knead well into a dough. jeera powder. Press each ball with hand so that it would make into a round patty. red chilli powder and fry for 30 seconds. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. fry till the onions are light golden brown.
Sprinkle a pinch of chat masala powder and serve hot. Take the serving plate. put two cutlets in the plate. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Cover and cook on medium heat for 3-4 minutes. enough water. Sprinkle chopped onions and coriander leaves.Now. Pour the ragada on the cutlets. curd and mix well. add the boiled peas. .
remove and allow to cool. coriander seeds and peppercorns. salt. Stuff the eggplants with this mixture. add little water if necessary.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Now in the grinded mixture mix cayenne powder. Grind the mixture to a paste using blender. Serve hot with roti. keeping the stem end intact. Saute for a minute. sugar. until done. Heat the remaining oil in a pan and add the vegetables. Add little water if needed. reserving some. Cook over low heat without burning. . tamarind paste. Keep an eye. Add coconut and stir fry until browned. Now add sliced onions and fry until brown. Slit each eggplant lengthwise into four.. Roll the potatoes in the remaining mixture. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. cashews and turmeric powder.
mix in green cardamom. stir well. turmeric powder. Serve hot with naan and roti . cinnamon stick and cut onions and stir fry until light golden brown. Heat up oil in a kadhai.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. garlic paste and stir fry for half a minute. Mix in ginger paste. Stir fry on low heat up for five minutes. garam masala powder and salt and stir fry till oil leaves the masala. coriander powder. Cut onions finely. Add a cup of water. red chilli powder. Mix in tomato puree. Mix in cashew nut paste dissolved in one cup of water. wash and cut mushrooms in quarters. bring it to a boil and then mix in green peas and mushrooms. Adjust seasoning.
Make two medium size chapati. ginger. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Cook on a pre-heated Tawa (flat griddle plate). ajwain. add the filling to the one chapati and cover it with the second one. green chilies. . as you would do for any paratha/roti. salt.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Note: It makes 18 parathas. Mix grated cauliflower. Now roll it slightly. chili powder. 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). Cook on a low heat till golden brown. and garam masala as a filling in paratha. Turn it and again pour oil or butter on the other side. coriander leaves.
Serve rumali roti hot with indian curry. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Fold it like a handkerchief. 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).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. salt and baking powder and sieve them together. maida. Place the rumali roti carefully over it and cook till done. .
Add the remaining oil. knead again. salt and baking powder into a bowl and make a well in the middle. Knead the dough again and cover and leave for 2-3 hours. .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. milk. Bake the indian bread naan until puffed up and golden brown. About half an before the naan are required. Divide the dough into 8 balls and allow rest for 3-4 minutes. eggs 2tbsp of oil in a bowl. Serve hot. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. turn on the oven to maximum heat. then cover with damp cloth and allow the dough to stand for 15 minutes. Mix the sugar.
salt. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Rub oil into the flour. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. Knead well again the dough and make balls. turmeric powder and mix well. chili powder. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. .
add the filling to the one chapati and cover it with the second one. Spread it on the paratha and shallow fry over low heat.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). Divide the mixture into 10 equal portions.maida. Turn it and pour half tablespoon oil or butter. For stuffing heat oil in a kadhai over moderate heat. Cook on a low heat till golden brown. . Turn it and again pour oil or butter on the other side. then drop asafetida. Cook on a pre-heated Tawa (flat griddle plate). salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Now roll it slightly. Seal the edges so that mixture doesn't come out. Fry until ginger starts turning brown. Make two medium size chapati. A few seconds later add the peas. Add remaining ingredients and stir-fry for about 2 minutes. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
Now press it lightly towards the center to show the layers clearly and roll like a paratha. Turn it and again pour oil or butter on the other side. 1tbsp oil & salt. Using a knife make a 2" cut lengthways and fold it inwards . Take a Ping-Pong ball size lump of dough. Spread Oil on every fold. (Refer the picture). Turn the lachha paratha and pour half tablespoon oil or butter. 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). Heat the ghee so that it turns to liquid. as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Now roll it into a circle of appox. Now spread the ghee properly over entire surface. Spread it on the paratha and shallow fry over low heat. . Cook on a pre-heated Tawa (flat griddle plate). Make dough 30 minutes before and cover it with moist muslin cloth.
Serve aloo paratha hot with yogurt (curd). Mash the potatoes. . Now roll it slightly. 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. as you would do for any parantha/roti.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). add the filling to the one chapati and cover it with the second one. Put it in a pre-heated oven at 450-degree. Add all the stuffing items to mashed potatoes and mix it properly. Make two medium size chapati.
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. Butter the besan roti generously and serve hot with lentils. Pre-heat the griddle and cook the rotis on each side.
Serve with steamed rice or bread. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Remove the lid. Simmer for 10-12 minutes. cardamoms and green chillies till the onions are transparent. peppercorns. 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. cloves. Fry sliced onions. . Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. add the potatoes and 2-3 cups of water. coriander seeds. red chillies. Garnish with coriander. cumin seeds and the cinnamon with malt vinegar. Remove and keep aside. Add the pork and pressure cook till almost done.
Add almond essence and food colouring if required. Mould into desired shapes. 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. .
Stir-Fry over very low heat until the ghee separates. Pat into a flat cake and cool completely. Allow to cool slightly. Kneed this well with the milk powder and sugar. Remove form the heat and mix in the cardamom powder. . Then hang it up in a muslin cloth to drain for 3 hours. Heat the ghee in a heavy pan and add the cheese mixture. 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. Cut into squares and decorate with silver foil. The milk solids are turned into cheese now.
about 6 hours. stir well. Stir the sides of the pan constantly to avoid scalding. cut across into 3-4 slices.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Slip each kulfi on to a dessert plate. ground green cardamom seeds (chotti elaichi) 1tbsp. (This will take about 40-45 minutes). stiring constantly. Now add the sugar. Cover with plastic wrap or foil and freeze until set. . heavy pan and bring to boil over high heat. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Pour the mixture into Kulfi molds or small ramekins. sugar or to taste 1/2 tsp. nuts and cardamom seeds. allow to cool. thinly sliced 1tbsp. To serve. Now lower the heat and cook the milk. skinned badam (almonds). stirring constantly. distributing evenly. skinned pista (pistachios). finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. and serve. until it has thickened and reduced to about 13/4th cups.
GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. gently shake the pan to keep the balls from browning on just one side. They will sink to the bottom of the pan. This will ensure complete cooking from inside and even browning. one by one. Make balls by gently rolling each portion between your palms into a smooth ball. Divide the dough into 18-20 portions. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Cover with a damp yet dry kitchen towel. Instead. After about 5 mins. but do not try to move them. butter. . Heat the oil on high and then lower the heat to medium. Now they must be gently and constantly agitated to ensure even browning on all sides. The balls must be fried very slowly under medium temperatures. Slip in the balls into the hot oil from the side of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. the balls will rise to the surface. Bisquick. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Place the balls on a plate. Add just enough whole milk to make a medium-hard dough.
The pedas are ready to be served. gently turning occasionally. Allow to cool. Take some mixture and press into mould. Make sure to stir continuously. Heat first on high for few minutes. Mix pistachios and cardamom seeds and press a bit on top of each. Use cookie moulds. The on slow till done.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. or shape pedas with palms into patty rounds. unmould. while on heat.Add powdered sugar and mix well. If using moulds. invert and carefully.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Put mixture in a large heavy or nonstick pan. Mix well. first sprinkle some at bottom. . When mixture thick and gooey. add cardamom. When set well. and take off fire.
. Stir. Once all the water has evaporated. ghee and 1/2 cup water. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Add hot water. add the sugar. partly cover and cook on a medium flame till most of the water has evaporated.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add more water if the wheat is not tender enough. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. 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. Saute on a high flame till it turns pinkish brown. add the broken wheat. Heat ghee in a heavy bottomed pan.
cool at room temperature and cut into 2" squares. It should not get brown.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. Place them in a dessert bowl. Remove from oven. chill for 2-3 hours and then serve. Decorate the rasmalai with pistachios. except the pistachios well in a separate dish and pour over the squares. Bake at 350 degrees for 35 minutes or until it sets. .
Make a hole in the centre of each rounds so that it resembles like doughnuts.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Divide the dough into even sized balls. Allow the dough to stand for 20 minutes. Add the cinnamon and the nutmeg.mix thoroughly all the ingredients in the basin adding the milk. Roll the balls into 3" diameter rounds having a thickness of 0. . Deep fry in a kadai till golden brown in colour. I know that many of u might be amateurs at cooking.5 cms. but don’t worry if you cant make balls make whatever shape u can manage-.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.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.drain.the final product is going to be the same. Knead until smooth and soft and the dough is free from stickiness. Eve the refined flour along with the baking powder into the basin. Sprinkle the powdered sugar on top. Make a dough using a little water.
The batter should stand for atleast 1 hour before it is used. still beating. raising the heat just enough to brown it at the end. make a well in the center and break the eggs into it. Add about a tblspful of cold water at the last minute for a really light pudding. beat well for 10 minutes. add a little of the milk and mix it in well.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. Get a little fat really hot before pouring in the batter. then bake in a moderate oven for 30 minutes. . When half the milk is in. then add the rest of the milk.
fold in the stiffly beaten whites. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. leave to cool. Turn out when set. Add the vanilla essence and pour into a wetted mould. Then take the saucepan off the fire. add the sugar. . Dissolve the gelatine in a little warm milk.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks.
Grease and line a 8 inch baking tin.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. essence and sugar. Divide this batter into 2 parts. . Mix well till the batter is smooth. Cream together the butter. Bake this tin in a preheated oven at 180 .MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. In one portion add cocoa powder. Cool the cake and invert it on a dish. First pour 1 layer in the tin then the second and continue this process alternatively. Now mix flour and milk alternately in the mixture.
In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. Pour this mixture in a baking pan and bake for 1. eggs and vanilla extract together. .15 minutes at 350 degrees F. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Add in the apples and the nuts. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. Apple cake is ready.
Decorate the cake with icing and candy. Let it cool completely. Slice the round one in half. Also bake a two-layer cake in a square pan. .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. Place each half of the round on two corner of the square to make a perfect heart shape.
VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Let it freeze for about half-hour. Put the boxes in freezer. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along remaining seams. Line icing along seams to secure. Cut down graham crackers crosswise to make half. To secure candies use icing. Tops boxes with 6 graham cracker halves. Decorate boxes according to liking with candies and icing. . freeze and serve.
Mix well. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Gently mix in the cooca powder. Grease pudding mould and pour the mixture into the mould. Beat the eggs and add the essence. thick and sweetened cream. .40 minutes or until the pudding is spongy. Allow the pudding to shrink before unmoulding. Then put it in the fridge for 1 hour before serving with fresh. Put off the flame and add the beaten eggs and the breadcrumbs. Warm the milk and mix in the sugar.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.
Add the marmalade. Put mixture into a greased basin. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. sieving the flour and baking powder. . Remove from fire and add 2 tspfuls of lemon juice. 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. egg and milk. If the mixture is too stiff.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. Stir well and simmer for about 3 minutes. Dish up the pudding and serve with the sauce. cover with a double piece of greased paper and steam for 2 1/2 hours. add a little more milk. Boil these in water until soft.
add in the ginger. Just before serving. . When the mustard seeds start popping add chana and urad daal. chana daal 1 tsp. Add mustard seeds to the oil. coriander and green chilies. Take the pan off the gas. Sauté them for a minute. 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. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. urad daal 1 tsp. mustard seeds 1 1/2 tsp. After a minute. Curd rice is ready to be served. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. mix all the ingredients with yogurt (curd) and milk. Add in the rice.
turmeric powder. Add hot water and mix well. Finish with remaining saffron and cook till grains are separated and done. . add rice and sauté. Add half-saffron dissolved in little warm milk. Heat oil and fry onions till golden brown and remove. Garnish kashmiri pulao with fried onions. walnuts & cashew nuts. Fry whole spices.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. Cook a little.
fry till brown. curry leaves. allow to splutter. salt and fry for 2 minutes. . Take it off from the flame and add lemon juice and mix well. Now add this to the boiled rice and mix well.Lemon rice is ready to be served. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Add turmeric powder and peanuts. Now add green chilies.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp.
Pureed tomatoes are sauted with spices and then added to rice. INGREDIENTS: 2 large tomatoes made into a thick puree. salt and saute. Finally add the water and cook covered till done. Put in the rice and mix well. 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. 1 cup basmati rice.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Now add the dry spices. 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. . Seve hot.
and bring to a boil. Add the dry fruits and nuts when the vegetables are done. garlic and stir for a minute. In the handi with the cooked vegetables. Heat ghee. stir. . Peel ginger and garlic and chop finely. Add onions until golden brown. then simmer until the vegetables are cooked. Beat the curd in a bowl and divide into two equal portions. Drain and keep aside. saute for half a minute add the chopped vegetables and stir for a minute. Slice the onions and green chilies. Bring the rice to a boil and cook until the rice is done. Dice the peeled potatoes and carrots and wash them. add 2/3 cup water. Drain the water. ginger. Put the rice. Add the portion of plain curd. Then add green chilies. some more water and add half the whole garam masala and salt in a pan. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. mint and coriander.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. add the remaining garam masala and sauté over medium heat until it begins to crackle. Add turmeric and chili powder. Dissolve saffron in warm milk and add it to one portion of the curd mixture. sprinkle little saffron curd.
mint and coriander and top it with the remaining rice. Place a moist cloth on top.Then spread half the rice and again sprinkle the remaining saffron-curd. Serve the hyderabadi biryani hot with mint chutney and other vegtables. . Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed.
mint. curry leaves and a part of the corriander leaves. Fry for 2 minutes. Fry for few minutes. Fry the onions. Add the cooked dhal. Keep the remaining corriander leaves for garnishing. Set aside. Add cooked dhal water. cloves. Cook it for 8 to 10 minutes till the rice is done. mix well and add 3 cups of water. .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. cinnamon and cardamom. ginger and garlic paste. When onions are golden add slit green chillies. drained rice and chopped tomatoes. Garnish with chopped corriander leaves and serve hot. 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. Don't discard the cooked dhal water. Add salt. Add the washed.
Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Add fine chopped tomatoes and fry till they are properly cooked. Take 1 tblsp oil in a pan and add mustard seeds. Then add onions and saute them for a minute ot till they get pink in color. Take the yogurt and make it fine by putting in a blender for just 2 rotations. cloves. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. 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.Heat it for about 10 seconds.Cook it in pressure cooker or in a pan or microwave. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. black pepper powder and stir for about half minute.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. potato. Fry the green peas also. Add salt and red chilli powder and stir. cinnamon and caraway seeds powder. Serve the vegetable (veg ) biryani hot with raita and pickle. Add all the fried vegetables. . green chilli. carrot. Add this fine yogurt and stir well. 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). Garnish with dry fruits and green coriander leaves.
In a serving bowl mix the shrimps and rice together. cashew nuts & coconut. Preheat the oven to 300°F.15 minutes. . Add the shrimps and 1/2 tsp salt. 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. Put it in the oven for about 10 . Add the paste to the onions and stir for about 5 minutes. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.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. garam masala. garlic. 1/2 tsp salt and 2 cup of water. 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Add the rice and stir fry for about 10 minutes. ginger. Cover the bowl with the aluminium foil. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Add the peas.
cover and leave to marinate for 2-3 hours. Put in a round dish with the lemon juice. Decorate with lemon pieces and mint leaves. Heat up oil in a big size frying pot or karahi. Take off from oil and put it on absorbent paper. Or you can grill the chicken over hot charcoal. Skew chicken and vegetables closely on bamboo skewers. salt . capsicum.black pepper soya sauce and hot sauce. and tomatoes into small cubes. Serve with hot with mint chutney. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Mix well.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. . Cut the onion. 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.
ginger and garlic.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Heat up oil in another pan. Spread half of the cut onions on the bottom. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Mix in cut onions. Mix in the bay leaves stir fry for another minute stirring frequently. Mix in the chilli powder. 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. Stir frequently. turmeric and salt to the chicken and mix well to cover the chicken pieces. Mix in meat and onions to it. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Add the chicken pieces and layer the rest of the cut onions on top. Cover pot with a tight fitting lid. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Serve hot. Sprinkle with chopped coriander leaves. ground coriander. . Add lemon juice and fry for another minute. fry the mixture until it is well browned and a thick onion sauce has formed. Stir well to mix all the ingredients. stirring frequently fry for 8-10 minutes to a golden color.
Pat them dry and marinate in turmeric powder and little salt. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Pour in the curry and simmer till it combines well. Keep the coconut residue also. Lightly pound the methi seeds and keep. Cook till the prawns are 3/4th done. Strain the curry through a mesh pressing well to extract all the flavors. Peel and chop the onion. Put in the green and curd chillies. (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. Cut the drumstick into 3" pieces.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Add the coconut residue and 4 cups of water. Remove from heat and add the coconut milk and reheat to simmering point. Heat the remaining oil and coconut oil. drumsticks and mangoes. add salt to taste. Add the marinated prawns. add the onion and fry till transparent. add the methi seeds and the whole red chillies and stir well. wash and slit the green chillies and the curd chillies. . Heat 4 tablespoons of oil in a vessel. Keep aside. curry leaves and the kodumpuli. Boil till it reduces by half and thickens. Peel the mangoes and cut into wedges. de-vein and wash the prawns.
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. Do not crowd the pan. Peel ginger.3/4 " thickness. Squeeze both lemons and remove the juice. fry few pieces at a time. 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. Wash and chop the curry leaves finely. Rest it for an hour in the refrigerator. Serve hot with lemon wedges. Mix all the ingredients for the marinade and apply uniformly on the fish. . Cut slices of about 1/2.
. turmeric powder and mix well. Roll into a slightly thick chapati than usual. Rub oil into the flour. salt. 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. 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.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Knead well again the dough and make balls.
Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. This smoky flavour is greatly prized. for example. Bhunao (Saute/stir-fry): Small quantities of water. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. but to make sure that this doesn’t stick. a small amount of water is added.Also known as tadka or chonk. its fat. and stock are introduced to the pan if and when the ingredients start to stick. tomatoes. The oil extracts and retains all the sharp flavours of the rai. yogurt. Usually onions. in massive doublewalled ovens called bukharis. sending up sizzling steam that permeates the whole joint. hing. This smoking adds a delicate flavour to the prepared meats. before adding the vegetables for example. etc and coats the entire dish being prepared. or mud ovens. huge quantities of food was cooked in large vessels. the main ingredient (meat or vegetable) is added and cooked. and marinade dribs onto the charcoal. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. degs. or as the last. kadipatta. roasting of meat is done in tandoors. pouring the tempered oil over dal. burn or cook unevenly. Do-Piaza: . garlic and green chillies are fried in oil. vinegar and spices for a day or two before eating. 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.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. or bowl. In Rajasthan. Bukhara: Dum Pukht cuisine in India is over 200 years old. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. As the meat cooks. repeatedly. After the oil separates from the mixture. jeera. ginger. Bhunna: In India. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. cooked meats are placed around this.
when it is called for. is placed directly on the table. in which the food is cooked. it is said he could conjour up culinary delights using only two onions. . Kadhai cooking is quick and no water is used in this style of cooking. “to steam” or “mature” a dish. and like kadhai cooking is eaten immediately. Dum (Steaming): In the olden days. The round bottom uses less oil and cooks the food evenly.Mullah Do-Piaza. One of the navratnas . where everyone eats out of it. is done in a wok or kadhai. Dum means. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Talna (Frying): In Indian cooking frying. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Tawa: A thicker version of the household griddle. which is constantly stirred until cooked. retaining all its flavour and aroma. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. was the legendary cook at Akbar’s court. the lid helps retain the aroma and flavour. it is used to cook food very fast. all children in India are told. The food continued to cook in its own steam. Kadhai (Round bottomed pan): Usually the kadhai. Some coal was placed on the lid to ensure even cooking. For example mutton cooked in that particular style is called Ghosht do piaza. the outer rim is used to keep the food warm. Both bhunao and dum are aspects of Handi cooking. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish.
taking care to see that the curry does not curdle. Clean fish well in salted water. Cook the fish over low heat with the lid on until the gravy thickens. crushed 05. garlic. crushed 06. 1 tsp garlic. MATHEW FISH MOLEE INGREDIENTS: 01. peppercorns and curry leaves. 6 green chillies.M. 1 tsp ginger. ginger. cut into four 12. 02. To serve 6 . Salt to taste 11. 04. 1/2 kg fish fillets. sliced 04.MRS. cut into pieces 02. Saute onion. Heat oil in a pan. Add fish pieces and salt. chillies. half slit 07. 1 cup thick coconut milk Method 01. Remove from heat and serve hot. crushed 08. 2 cup refined vegetable oil 03. A few curry leaves 09. Add thin coconut milk and stir to a simmering point. Continue to cook over low heat for a few minutes. 03. Stir in tomato and thick coconut milk. 1 cup onion.K. 1 big tomato. 1 tsp peppercorns. 2 cups thin coconut milk 10. 05.
sliced 4. julienned For the seasoning 1. K. add the sliced onions and fry till brown. In an earthenware vessel. 3.M.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 2 cups water 10. 4. ½ cup coconut oil or any refined vegetable oil 2. 2” ginger 6. Remove from fire and serve hot. 5.Mrs. 1 tsp ginger. remove from fire. 2. Coarsely grind ingredients 1 to 6. 1 tsp mustard seeds 3. water and salt. 6. Wash prawns. 10 button onions 5. Immerse and cook prawns until soft with 1 tsp ginger. a few of the curry leaves. Add the remaining curry leaves. 2 cups onion. 1 tsp coriander powder 3. ½ prawns For the masala 1. 1 tsp chilli powder 2. 3 pieces cocum. To serve 5 . washed and soaked in water 8. 10 garlic cloves 7. 1/8 tsp pepper powder 4. 8-10 curry leaves 9. mix the ground ingredients with cocum. shell and devein. Splutter the mustard seeds. Heat the oil in a pan. Salt to taste 11. When the curry is almost dry. A few curry leaves Method 1. Add the prawn mixture and fry well.
sliced thin and small. ¼ tsp pepper corns 6. Stir in the meat and fry well until dry. After the meat is tender and coated with a little gravy.M. Cut into medium-size pieces. ½ cup button onions. A few curry leaves 15. 16. smeared with salt and turmeric and fried. 1 kg mutton or chicken 2. Splutter mustard seeds. sliced long 14. Salt to taste 18. ¼ cup refined vegetable oil 2. 1 dsp vinegar 17. 1 dsp coriander powder 4. 2 dsp onion. 4. adding the ground paste and ingredients 11 to 18. 1 tsp mustard seeds 3. . 1 tsp aniseed 8. Heat oil.MEAT OOLARTHIYATHU Mrs. Cook the meat. 8 garlic cloves 13. and fry the onion. finely chopped To serve 10 Method: 1. Grind into a paste ingredients 2 to 10. 2 cardamom pods 11. 3 cloves 10. ¾ dsp chilli powder 3. 2” cinnamon 9. sliced 12. 3. 2. 1 cup hot water For the seasoning: 1. Wash and clean the meat. ½ tsp turmeric powder 5. 2 tsp ginger. Mathew You will need: 1. ½ cup coconut. ½ tsp cumin seeds 7. remove from fire. K.
Mrs. Mustard seeds ¼ cup thin. long slices onion 1 dsp. Serve hot. Remove from fire. Add the soaked masala and fry it on slow fire till the oil separates. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. See that the gravy is thick and creamy. Pepper powder ½ tsp. Pork. add onion and saute till it turns light brown in colour. Turmeric powder ½ cup oil 1 tsp. Chilli powder 1 dsp.Heat oil and fry mustard.PORK CURRY HOT . Let the meat cook till oil floats on top. vinegar and salt. Add boiling water.Note:½ cup thick coconut milk can be added last and allowed to simmer once.M. cut into small pieces 3 dsp. When it splutters. . Stir in the meat and saute.K. Coriander powder ½ tsp.Mathew INGREDIENTS: 1 kg.
1 kg.½ cup Potatoes cut to square cubes and fried. Three cups of water are poured to this and the meat pieces are cooked.1” piece Vinegar.1 dessert spoon salt.DUCK ROAST –I .9 Cardamom. a little more is added and the sliced onions are sauted. When it is sauted well. Once it is cooked the gravy is separated.1 teaspoon Cumin.2 Nos. Mathew Duck meat cut to large pieces. . To prepare The second set of ingredients are ground to a smooth paste. the gravy and coconut milk are added and when it begins to boil well.2 teaspoon Turmeric powder.to taste Coconut oil.4 dessert spoon Onions sliced. Coriander powder. K. If oil in the kadai is not enough. the meat pieces are marinated with the paste along with vinegar and salt.¼ teaspoon Sahjeera. the meat pieces are added. it is taken off the fire. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.Mrs.½ cup Coconut milk extracted from I cup scraped coconut. Garlic pods-8 Nos Ginger. This is then transferred to the serving dish and decorated with the fried potato cubes. When the gravy thickens and mixes well with the meat.M.1 piece Cloves.¼ teaspoon Cinnamon (1” length).½ teaspoon Black pepper.3 cups.
11. 9.Mathew You will need: 1. 8. 1 tsp peppercorns 6. ¼ cup refined vegetable oil 18. 9 cloves 9. 3. adding more oil if necessary. fry onion and keep aside. Add the coconut milk. Add 2 cups hot water and cook the duck. parboiled and quartered lengthwise 16. 2 dsp coriander powder 3. 10. Drain the oil from the pan. covering the pan with a tight-fitting lid. soaked in salt water and squeezed dry 19. 7. When the duck is cooked. When this boiled. Drain and keep aside. K. Fry the cooked pieces of duck in the remaining oil. 2 cups hot water 15. 1 cup thick coconut milk Method 1. Remove from fire and serve the roast with the potatoes around it. 2 dsp ghee 17. 5. Add vinegar and salt. To serve 6 . 13. Drain and keep aside. Salt to taste 14. 1 dsp vinegar 13. 4. Wash and clean the duck/ cut into large pieces.DUCK ROAST –II . sliced. Pour the masala gravy into the same pan and add the fried onion. In the same pan. add the fried pieces of duck and cook until all the gravy has been absorbed. 1 kg duck 2. 1” ginger 12. separate the pieces from the gravy. 2” cinnamon 8. 6.M. 8 garlic cloves 11. Apply this paste o the duck pieces. Grind into a paste ingredients 2 to 11. 2 cardamom pods 10. 12. 3 potatoes. ½ cup onion. 2. ½ tsp turmeric powder 5. Fry the potatoes in ghee and oil. 2 tsp chilli powder 4. 1 tsp aniseed 7.Mrs.
CHICKEN VINDALOO 2 teaspoon cumin seeds. Stir and bring to a slight boil. ground 2 lb chicken breast (boneless). Turn off the heat. peeled and cut into. whole 1 teaspoon peppercorns. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. and brown lightly. or until potatoes are tender. until they are a rich. whole 1 teaspoon fenugreek seeds. but do not discard the oil. Heat the remaining oil in the saucepan over medium heat. black mustard seeds and fenugreek seeds together in a spice grinder. combine ground spices. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. This mixture is the vindaloo paste. When hot. stirring frequently. cardamom seeds. Serve over rice. Put the ginger and garlic in a blender. Add the coriander and turmeric. dark brown. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. light 10 tablespoon vegetable oil 2 large yellow onions. Add about 3 T water and blend until you have a smooth paste. Add the chicken. In a small bowl. fresh (1-inch cube). peeled and coarsely. Remove onions with a slotted spoon and put them in a blender. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. salt. Set aside. ground 1/2 teaspoon turmeric. Add the vindaloo paste. Heat oil in large saucepan over medium heat. add the ginger. chopped (or less) 1 tablespoon coriander seeds. Stir until the paste browns slightly. reduce heat to low and simmer for about an hour. and coarsely chopped 10 garlic cloves. Add this onion paste to the spices in the bowl. Cover the saucepan. cinnamon. half-rings 6 tablespoon water 1 ginger. peeled. . cayenne pepper and brown sugar. vinegar. Stir a few seconds. Fry onions. a little at a time. cut into. garlic paste. black pepper. tomato sauce and potatoes to the chicken in the saucepan.
Keep it aside and drain oil. Heat some oil and put the cardamom. bay leaves and cloves and fry till bay leaves turn brown. 3. Put the chicken. 7. 5. 6. Add Garam Masala and corriander leaves and cook for another 10 minutes.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. whipped cream and salt and cook gently (low heat) for 20 minutes. Add 1 tbsp of yogurt and fry for 30 seconds. 4. . Keep adding tbsps of yogurt and fry till you get a consistent mixture. 2. garlic. Pour the paste from the blender and fry for a couple of minutes till the oil separates. 8. Put the onions and fry for a few minutes. Grind the ginger. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. almonds with water.
diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Bring soup to the boil. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. 4. minced 2 tablespoon fresh ginger. 2. 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. ** 1/4 cup heavy cream 1 fresh ground pepper.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. melt the butter over medium heat. Add the minced chicken breast. When serving. 3. by Stendahl . Add the stock. and the 1/2 cup of milk. Grind a bit of black pepper in the center of the cream. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. the sugar and salt. top with a teaspoon of heavy cream in the center of each bowl. In a large soup pot. Simmer 5 minutes. Recipe By : "The Bombay Palace Cookbook". 5. then lower heat and simmer 10 minutes. * 1 cup cooked chicken. blending well. Stir in the garlic and ginger paste and the dry masala.
and bones from the chicken. and bake for 15 minutes more. Thread chicken pieces onto metal skewers and bake for 15 minutes. from Feast of India By Rani . garam. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Pour it over the chicken and marinate overnight in the refrigerator. Mix together the yogurt and half the oil. Blend in the garlic. peeled and 1 crushed 1 inch piece fresh gingerroot. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. baste the other side. Remove the chicken from the skewers and serve on a platter. Baste with the marinade and the remaining oil.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. ground chili.masala. turn over. ginger. skin. Cut the meat into 1-inch pieces and place on a platter. and paprika. oil 4 cloves garlic. Preheat oven to 500 F. Marinate for 30 minutes. cumin.
minced 1 teaspoon ground cumin seeds 1 salt. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. ghee and fry onoin. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Heat 1 tblsp. Mix thoroughly with a spoon. . Remove from fire and pour 5 tblsps. Put in the rest of the ingredients along with the dal and a little water. Cover tightly and cook over a low fire till the dal is tender and quite dry. to taste 1 chili powder. ginger and garlic till soft. of ghee over top before serving.
• Now add peas and mashed brinjal. • Add turmeric powder.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. red chilli powder and salt. Turn upside down when lower portion becomes soft. • Remove from the flame and submerge it in a bowl containing cold water. Peel off the darkened skin. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Mash the brinjal well. garam masala. • Heat oil in a frying pan or kadhai. Serve it garnished with chopped coriander leaves. Cook until tomatoes become soft. Stir properly and fry for about 5 to 7 minutes on medium heat. . Keep on rotating until it gets roasted properly. Fry the masala for a minute and add tomatoes. • Baigan Bharta is ready.
. ginger and garlic in the vegetable oil. • Add tomato pieces and salt. • Fry chopped onions. Occasionally add a little water if required. • Chettinad chicken is ready to serve. • Add chicken pieces and mix well to coat them with the gravy.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. Fry for another 5 minutes. • Add remaining spices and fry for a few minutes. • Put the lid and simmer the contents for about half an hour. • The mixture would turn almost dry.
• Put chopped tomatoes. • Fry the mixture on medium flame for 3 to 4 mintues. • Take oil in a frying pan and heat it. • Serve it garnished with chopped coriander leaves. • Pressure-cook the dal until it is done. chilli powder and salt and fry again on a high flame for about 3 minutes. . • Dal fry is ready. onion. cumin seeds and green chillies. ginger. Soak it in about 2 1/2 cups of water for half an hour. Stir the mixture periodically.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. • Pour this mixture into cooked dal and mix thoroughly. turmeric powder.
• Add tomatoes. and salt. • Add garam masala powder. • Garnish with chopped coriander and add butter. • Add onions and saute till golden brown. • Remove from the flame as soon as it begins to boil. • Fry till tomatoes turn soft. • Now add turmeric powder. . 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.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Heat oil in a kadhai. • Add cream and curd to the daal. • Fry the paste till light brown. dhania powder. • Reduce the flame to medium. • Pressure cook urad daal and rajma with water and little salt. Add daal and stir. • Cook for about 25 minutes. • Serve with naan or rice. ginger. and green chilies. • Mash the mixture and again cook for 15-20 minutes. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. finely chopped • 3 Green chilies. • Fry for a few minutes. chili powder. • Saute cumin seeds and add garlic paste.
35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS.
If electric grinder is not available. Then grind finely in an electric grinder. When the spices give off the fragrance allow to cool slightly.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. grind by hand and press through a fine sieve afterwards. 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.
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. Close the lid tightly after use. . Store in an airtight container. without roasting them first. push through a fine sieve.
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