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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.
Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add the pork and pressure cook till almost done. . add the potatoes and 2-3 cups of water. cardamoms and green chillies till the onions are transparent. red chillies. Simmer for 10-12 minutes. garlic. Remove and keep aside.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. coriander seeds. Garnish with coriander. cumin seeds and the cinnamon with malt vinegar. Remove the lid. peppercorns. Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan. cloves. Fry sliced onions. Add vinegar and simmer for another 5-6 minutes.
Make a fine paste of all the roasted spices along with scraped coconut. coriander seeds and whole red chillies. Mix in the paste and 11/2 cup of water. Mix in cut onions and stir fry till golden brown. Slit green chillies and cut into half. Stir constantly.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. wash and cut each fish into 5-6 pieces. Serve hot with steamed rice. Stir fry on a medium heat up for 3 minutes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Mix in green chillies and cut tomatoes. Roast cumin seeds. Bring it to a boil and then mix in fish pieces and salt. . Cut onions and tomatoes. ginger and garlic paste and malt vinegar. Heat up oil in a pan.
green chillies. turmeric and coriander powder. . Add salt. Cover and cook till the water dries and peas and keema are done. Serve hot with nan or chapatis.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Add cardomoms and garam masala and simmer. Garnish with coriander leaves. Then add a cup of hot water.
Take 1tbsp. corn flour. Soya sauce. Add fried chicken pieces to it and cook for few minutes. ajinomoto and remaining Soya sauce. 1tbsp. Add 2 cups of chicken broth or water. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Heat oil and deep fry the marinated chicken pieces till golden brown. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. . Cook for 2-3 minutes.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. oil and add garlic paste and green chilies and sauté for few seconds. Serve chinese chili chicken hot garnished with chopped green onion tops. Now in a separate wok / kadhai heat 1 tbsp. Chinese chili chicken goes well with steamed / boiled rice. salt . salt. Bring to boil and add sugar. pepper powder.
soya sauce and tomato sauce to it. . Take a tsp. Garnish it with coriander leaves. chopped onions and green chili to it. corn flour and salt using water. Dip the gobi florets in the paste and deep fry till golden brown. Add fried Gobi kept aside and mix well. Heat oil in another pan and add the left ginger & garlic paste. mix aginomoto. Keep aside. Now.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. of ginger and garlic paste. add it to the paste. Serve the gobi manchurian hot.
Add water. Sauté garlic.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. pepper powder. corn starch and add few chopped chilies and little salt to it. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Make small balls (like koftas) of the mixture . Bring it to a boil. . Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. ajinomoto. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. green chilies and spring onions. Now in a separate pan heat 2 tbsp oil. salt. sugar and soya sauce. Gently add the fried balls to the gravy. drain and keep aside.
Deep fry in hot oil until golden. egg and water and make a smooth batter. cook stirring for 2 minutes. Fold in the sides and form a tight roll. Set aside the filling to cool. stir fry for 10-15 seconds. Repeat the same till whole batter is utilized.garlic and mushrooms. of the filling in the center of each pancake. Cook both sides of the pancake till golden. Serve the vegetarian spring roll hot. cabbage and cook tossing the vegetables until they are crisp-tender. salt.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.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. add ginger . pepper and soya sauce. . To make the spring rolls place 2-3 tbsp. Add the bean sprouts. Add leeks (if available) and stir fry for about 1 minute. To make the filling heat 2-3 tbsp oil in a wok. sealing the edge with a little flour and water paste. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. then add carrots.
Saute the onion. Take rest of the milk. pour into fried masala and put in fish pieces. Add juice of half a lime or to taste. curry leaves.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. chillies. When cooked add cornflour dissolved in water and boil. . tomato in oil till light brown. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. ginger. Then add first milk. Cook for 10 minutes. Soak the grated coconut in warm water and then remove and keep aside first milk.
60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. ajwain . Serve fried fish tikka with chopped onions. Add fish pieces to the above mixture and mainate them for about 3 hours. lemon juice. chopped in circles. . besan flour in yogurt. chili powder. garam masala.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. cumin seeds powder. fry fish pieces on both sides till golden & crisp. mint or coriander chutney. Heat oil in a pan. salt.
Serve the fried fish hot with green chutney. dip 2 or 3 pieces of fish. Put the yogurt into another deep dish or shallow bowl. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. karhai or frying pan over a medium flame. 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. Put the green coriander. Fry for about 5 minutes. green chillies. garlic.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. Set the oil to heat in a wok. turning the pieces over once. When very hot. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Remove with a slotted spoon. Set the plate at a tilt and leave it tilted for 2-3 hours. Fry all the pieces of fish this way. . Empty the paste into a deep dish or shallow bowl. until the fish is cooked through. 1/4 tsp of salt and tbsp of water into the blender. As water accumulates at one end.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . 5 cm long and 4 cm wide. discard it. Add 1/4 tsp of salt to the yogurt and mix it in. Blend until you have a paste.
Roast the whole red chilies. Lemon 10-12 no. cumin seeds.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. green cardamom. Tomatoes. Add the chicken. remove the skin and cut into small pieces. chopped 2 tsp Garlic. star anise. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Heat oil in a vessel and fry the onions till golden. poppy seeds. rotis or tandoori naan . cloves. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Curry leaves Fresh coriander Garnish. red chili powder and turmeric powder and sauté. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. medium 1 no. cinnamon. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Onion. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Add the tomatoes. Green cardamom 2 no. coriander seeds. grated coconut. then add curry leaves and the ground paste and sauté for some time. large 2 tsp Ginger. . Whole red chilies 1" stick Cinnamon 3 no. Cover and cook till the chicken is done. Chop the onions and tomatoes separately. Cloves 1/2 tsp Turmeric powder 1 no.
3/4 teaspoon salt and broth. Add raisins. Cook until onion is tender. Add all to rice and mix. curry powder. Rice Ring : Melt butter in skillet. Add chicken and mushrooms. celery. 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. stirring constantly. add milk. Combine cornstarch. Unmold at once on platter and fill with indian chicken curry. add onion and almonds (until golden). add apple. Cook until thickened. Stir into onion mixture. garlic and onion.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Serve over rice ring. 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. heat until plump. diced 1 (3 ounce) can mushrooms. stir and heat through. . Press mixture into greased mold.
Marinate overnight in the refrigerator. Deseed and chop green chilies. Add the chicken breast. cut into 2 inch cubes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. 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. Preheat oven to 350º F. tomato puree 2 lbs. tomato paste 10 oz. Bake the chicken for 8 minutes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Drain excess marinade and bake for another 2 minutes. make the sauce in Part B. . tomatoes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. basting with margarine twice. Put tomatoes. While doing this.
Add butter and cream. cardamoms. Strain through a strainer and bring to a boil. Cook over low heat until reduced to a thick sauce. and serve with the chicken tikka masala . Add fenugreek and ginger juliennes. green chilies. and salt. red chili powder. Stir. If the sauce tastes sour. stir.Add ginger and garlic paste. add honey to taste. cloves.
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. 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. Sprinkle lemon juice and chat masala and serve with onion rings .
. sliced 1 tsp coriander powder 10 cloves garlic. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. Once the tomatoes start getting a little roasted. Now heat oil in a wok and throw in the cloves first. add the coriander powder. 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. Cook covered till the chicken is tender and serve hot with rotis. 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.
Take off the fire and serve hot. garam masala. red chili powder (lal mirchi). Continue cooking it on medium flame till ghee/oil begins to separate. tomato (tamatar) paste. Add onion (pyaj). turmeric (haldi). Add mava. Simmer for 2 minutes. cream (malai). ginger (adrak). Add salt. 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. green chilly (hari mirch). Grind onion (pyaj). Heat clarified butter (ghee) in a pan. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. .
garam masala. salt. green chilly.. cream . Keep it aside for an hour. red chili powder. Put the pan on the flame and then add milk to the mixture. Continue cooking it on medium flame till ghee/oil begins to separate. Chop onion very finely. dried pudina leaves and mix well. . Simmer for 5 minutes and then finally put off the gas. Add cottage cheese. Put off the flame.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. Then add tomato paste. curd. Heat butter in a pan. Take off the fire and serve hot. Saute onions till pink in color. Grind tomato. ginger. turmeric.
mix in onion paste and stir fry till pink. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Mix in coriander powder and stir to mix well. Sprinkle with cut coriander. red chilli powder and roast till the oil leaves the masala. Mix in ginger-garlic paste and sautÃ©. roasted khoya and stir. Boil green peas. Mix in salt. Mix in boiled peas and stir. Take off the heat. roasted sesame seeds. . Mix in tomato puree. Mix in broken cashewnuts and raisins.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. crushed red chillies on the bread croutons and mix well. turmeric powder. Sprinkle cut green chillies. Keep aside. Heat up oil in a pan.
Keep the strained water aside. When the tadka is ready add the masala paste. Add to the kadahi. Cook it for 10-15 minutes. Strain the sangar through a strainer. jeera and sabut red chilly. ( soak it for a 1/2 hour). Turn off the gas.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. . 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 . Heat mustard oil in a 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. Now give tadka by adding mustard (grounded). Add curd. sangar and soaked amchur. If required add the strained water. hing.
corn flour. salt. vinegar. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. garlic. ginger and water to just coat the paneer pieces with the mixture. Mix well. soya sauce. Mix together the cottage cheese. . 1 tsp salt. egg. Add the green chillies.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. and garnish the chilli paneer with finely cut spring onions and coriander. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
ginger. Take off the fire and serve hot. red chili powder and orange color. tomato. salt. tomato. Add bay leaf. ginger paste..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. . Heat clarified butter in a pan. cloves. Continue cooking it on medium flame till ghee/oil begins to separate. Cook on low flame. Grind onion. When the capsicum are done put off the flame. Mince cloves and cinnamom. cinnamon. capsicum in long pieces. Then add onion. Add paneer and capsicum pieces. Serve with nan or paranthas.
Stir for 56 minutes over low heat. Fry the paneer to a light brown and remove to drain on a plate.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. chili. Pour in the water and simmer gently for 20 minutes.5-cm/1-inch cubes. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Heat the ghee in a frying pan and cut the paneer into 2. the garlic and coriander seeds. Serve the matar paneer sprinkled with garam masala and coriander. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Add the paneer and mutter (peas) along with the yogurt. . tomato and salt.
Add ginger-garlic paste and stir-fry for a minute. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. add chili powder and immediately pour on the indian palak paneer. . heat pure ghee in a small pan. Hold the pan over bowl. Take out in a bowl. Just before serving. 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. Caution: Don't allow chili powder to burn . Add Paneer pieces to the gravy and cook until done. Now add onions and fry till golden brown. Heat oil in a kadai. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Add all spices except red chili powder. Now mash it in a mixer. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
garam masala powder. fry till brown. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. chopped onions and the ginger garlic paste. . add the cumin seeds. Add the chillies and tomatoes and fry till they are soft and pulpy.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Heat oil in a deep bottomed pan. tomatoes and chillies finely. salt and little water so that all the masalas are well combined. Add turmeric powder. Garnish with chopped coriander and serve hot.
salt and chilies. Cover and cook over a moderate heat for about 10 minutes. lowering the heat and cook for another 5 minutes.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. potatoes. Cover. Serve the aloo palak hot as a side dish. Stir several times and then arrange the tomato and lemon slices over the mixture. . Add the spinach.
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). . Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Deep fry the potatoes until golden brown. curd and salt. Dry the potatoes on a cloth and heat the ghee or oil. prick all over with a fork and soak in the water with little salt for 2 hours. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Stir in the tomato puree. Cook for 10 minutes.
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.
Drain well and set aside. stirring. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until they begin to splutter.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Add the cauliflower florets and fry. until the vegetable are tender. . Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Add the green chilli and fry for a further 1 minute. Add the potatoes. 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. for 5 minutes.
ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. slit green chillies. Heat oil in a pan. For a different taste in aloo sabzi . . add salt and turmeric powder and cubed aloo (potatoes). add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Green chillies 4-5 nos. Serve the aloo sabzi hot with roti or paratha. curry leaves. add the mustard seeds. fry till the seeds start spluttering. peel and cube the potatoes. you can substitute mustard seeds with cumin seeds.
When the cumin splutters. stirring vigorously until all of it is well blended. Stir a few times until well mixed. turn around over high heat. Add about 2 cups water. bring the mixture to a boil. . garnished with coriander leaves. Lower the flame. coriander. add cumin and asafoetida. add yogurt 1 tbsp at a time. Heat the ghee. Add garam masala. turmeric and chilli powder. add potatoes and green chillies. and then simmer uncovered for about 15 minutes. add ginger and sauté till slightly fried. until they look slightly fried. salt. Keep these unevenly broken potatoes aside until further use. Serve aloo dahi wale hot. by holding each in the palm of your hand and closing the fist.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).
cumin. reserving 1 cup of cooking liquid. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. finely crushed 2 green chilies. the reserved cooking liquid. uncovered until the liquid has been absorbed. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. then add garlic and chopped ginger and green chilies. Add tomatoes. turmeric and chili powder and sauté over low heat until the oil separates. .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. Simmer. coriander. Add chole. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . salt and half of the coriander leaves. Heat oil and sauté onions till golden. Drain. sliced 3 medium sized tomatoes. coriander leaves and shredded ginger. Sauté for 5 minutes. Finely chop the remaining ginger.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.
Set aside. Add 250ml/8fl oz/1 cup water. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). When the vegetables are cooked. Bring to the boil and simmer gently for 2-3 minutes. the yogurt and the garam masala. Bring to the boil. Stir gently to mix well. Cover. French beans and potato in a medium-sized saucepan. . peas. cut into 2. chillies.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). Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Stir and simmer gently for 5 minutes. Now add the tomatoes. poppy seeds and salt in the container of an electric blender. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. 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. carrots. Add 150ml/5fl oz water and grind to a fine paste. add the spice paste and another 150ml/5fl oz water.5cm/1in pieces 1 medium-sized potato (100g/4oz). turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Meanwhile put the coconut.
Garnish the hara chana masala with chopped corriander and serve hot. bay leaf. 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.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped coriander and garam masala powder. and saute for 2 minutes. green chilli. add cumin. chopped ginger.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add hara channa and cook until done. Add lemon juice. . cloves.
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 .
Top with grated cheese and chopped coriander. Cut the top of tomato (tamatar ) like a cap.mix well and cock for a minute. Add paneer . Gently scoop out the centers . put little butter and pressure cook for one whistle. Serve the stuffed paneer tomato hot. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Heat oil in a kadhai add chopped onions and green chilies till tender. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Red chili powder to taste.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Keep aside the scooped portion and chop the cut tops . . Fill tomatoes with the mixture. Place tomatoes in a cooker container .
Garnish the bharawan capsicum with grated paneer. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. drain water and keep aside to cool. Serve hot. chopped coriander leaves and thinly sliced rings of tomato. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. . Now add all spices. Mash the boiled potatoes.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. mashed potatoes and peas and fry for few moments.
In a bowl take a cup of gram flour. 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 turmeric powder. . Dip each ball in the batter and deep fry them till golden.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. chili powder. little salt and chili powder to it. brown Serve aloo bonda hot with chutney. coriander. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). garam masala. and green chilies to the mashed aloo (potatoes) and mix well. Make small balls of aloo (potato) mixture.
Sprinkle cumin powder. Sprinkle finely chopped onions. . Garnish with finely chopped coriander. Then generously sprinkle sev all over the puris.SEV PURI RECIPE INGREDIENTS: 10 . Fill with a few chopped boiled potato cubes. red chilli powder. salt. Add about 1/4 tsp of tamarind and green chutneys in each.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Serve fresh..
Lightly crush and add the nimkis and golgappas. tomatoes. . Finally garnish with coriander leaves and lemon juice. Mix all the ingredients under seasoning and add to this.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. Drain the water from the grated potatoes and mix that as well.. Serve immediately. onions. Add the sev and kaara pusa directly and mix well.
peel and mash the potatoes well. Heat oil in a kadai. Take the mashed potatoes into a bowl. garam masala powder. chat masala powder. add ginger garlic paste. add the bread crumbs and knead well. Now.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. Boil channa with baking soda in pressure cooker till soft. Add ginger garlic paste. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. red chilli powder and fry for 30 seconds.8 hours. Press each ball with hand so that it would make into a round patty. . Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. turmeric powder and salt. turmeric powder. add chopped onions. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Now add tomatoes and salt. fry till the onions are light golden brown. jeera powder. dhania powder. To prepare the ragada: Wash and soak channa for about 6 . Mix and knead well into a dough. Divide the dough into balls.
enough water. add the boiled peas. curd and mix well. Take the serving plate. Sprinkle chopped onions and coriander leaves.Now. Sprinkle a pinch of chat masala powder and serve hot. . put two cutlets in the plate. Cover and cook on medium heat for 3-4 minutes. Pour the ragada on the cutlets. To serve cutlet ragada: Prepare tamarind chutney and mint chutney.
sugar. Stuff the eggplants with this mixture. remove and allow to cool. Roll the potatoes in the remaining mixture.. Grind the mixture to a paste using blender. Serve hot with roti. add little water if necessary. coriander seeds and peppercorns. Add little water if needed. 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.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. salt. . cashews and turmeric powder. reserving some. until done. Now in the grinded mixture mix cayenne powder. Now add sliced onions and fry until brown. Heat the remaining oil in a pan and add the vegetables. keeping the stem end intact. Saute for a minute. tamarind paste. Slit each eggplant lengthwise into four. Add coconut and stir fry until browned. Keep an eye. Cook over low heat without burning.
stir well. Mix in ginger paste. Stir fry on low heat up for five minutes. Cut onions finely. wash and cut mushrooms in quarters. turmeric powder. Mix in tomato puree. Heat up oil in a kadhai. Serve hot with naan and roti . bring it to a boil and then mix in green peas and mushrooms. garlic paste and stir fry for half a minute. garam masala powder and salt and stir fry till oil leaves the masala. Adjust seasoning. cinnamon stick and cut onions and stir fry until light golden brown. red chilli powder. coriander powder.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. mix in green cardamom. Mix in cashew nut paste dissolved in one cup of water. Add a cup of water.
Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. Turn it and pour half tablespoon oil or butter. salt. add the filling to the one chapati and cover it with the second one.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. 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). ajwain. Turn it and again pour oil or butter on the other side. Now roll it slightly. as you would do for any paratha/roti. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. coriander leaves. chili powder. green chilies. Make two medium size chapati. ginger. and garam masala as a filling in paratha. . Mix grated cauliflower. Cook on a low heat till golden brown. Note: It makes 18 parathas.
ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). . salt and baking powder and sieve them together. Fold it like a handkerchief. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. maida. Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. milk.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. . Bake the indian bread naan until puffed up and golden brown. Shape each ball of dough with the palms to make an oval shape. Serve hot. knead again. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Mix the sugar. eggs 2tbsp of oil in a bowl. Add the remaining oil. salt and baking powder into a bowl and make a well in the middle. turn on the oven to maximum heat. Divide the dough into 8 balls and allow rest for 3-4 minutes. then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required.
chili powder. Knead well again the dough and make balls. salt. Rub oil into the flour. Make powder of fenugreek leaves and mix it to the flour. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. turmeric powder and mix well. . Roll into a slightly thick chapati than usual.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour.
salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Turn it and pour half tablespoon oil or butter. A few seconds later add the peas.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). Add remaining ingredients and stir-fry for about 2 minutes. Cook on a low heat till golden brown. Divide the mixture into 10 equal portions. Fry until ginger starts turning brown. Make two medium size chapati. then drop asafetida. Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate). . Seal the edges so that mixture doesn't come out. Spread it on the paratha and shallow fry over low heat.maida. Turn it and again pour oil or butter on the other side. Remove the pan from the heat and allow to cool. For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies. add the filling to the one chapati and cover it with the second one.
.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
Take a Ping-Pong ball size lump of dough. Turn it and again pour oil or butter on the other side. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Using a knife make a 2" cut lengthways and fold it inwards . Spread Oil on every fold. Spread it on the paratha and shallow fry over low heat. . Turn the lachha paratha and pour half tablespoon oil or butter. Now spread the ghee properly over entire surface. Cook on a pre-heated Tawa (flat griddle plate). (Refer the picture). Heat the ghee so that it turns to liquid. Make dough 30 minutes before and cover it with moist muslin cloth. 5 to 6 " diameter using dry flour. Now roll it into a circle of appox.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). 1tbsp oil & salt. Cook the lachha parata on a low heat till golden brown. as you would do for any paratha/roti.
Serve aloo paratha hot with yogurt (curd). Add all the stuffing items to mashed potatoes and mix it properly. Put it in a pre-heated oven at 450-degree. When top side is done change the side and keep a check (till properly baked) Spread butter over it. add the filling to the one chapati and cover it with the second one. Now roll it slightly. . Mash the potatoes. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). as you would do for any parantha/roti. Make two medium size chapati.
Divide it into ten portions and flatten them out using rolling pin. vegetables or curries . Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Pre-heat the griddle and cook the rotis on each side.
Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Garnish with coriander. cloves. Remove and keep aside. coriander seeds. . Fry sliced onions. cumin seeds and the cinnamon with malt vinegar. peppercorns. Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan. cardamoms and green chillies till the onions are transparent.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. Remove the lid. Add vinegar and simmer for another 5-6 minutes. red chillies. add the potatoes and 2-3 cups of water. Simmer for 10-12 minutes. Add the pork and pressure cook till almost done. garlic.
Knead into a soft dough with egg whites on a clean surface. . Mould into desired shapes.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Add almond essence and food colouring if required.
Knead again to blend. The milk solids are turned into cheese now. Allow to cool slightly. Heat the ghee in a heavy pan and add the cheese mixture. Kneed this well with the milk powder and sugar. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil. Then hang it up in a muslin cloth to drain for 3 hours. Stir-Fry over very low heat until the ghee separates.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. Remove form the heat and mix in the cardamom powder. .
Stir the sides of the pan constantly to avoid scalding. sugar or to taste 1/2 tsp. skinned badam (almonds). cut across into 3-4 slices. ground green cardamom seeds (chotti elaichi) 1tbsp. and serve. stirring constantly. nuts and cardamom seeds. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. (This will take about 40-45 minutes). Slip each kulfi on to a dessert plate. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. skinned pista (pistachios). Cover with plastic wrap or foil and freeze until set. distributing evenly. To serve. Now lower the heat and cook the milk. stir well. until it has thickened and reduced to about 13/4th cups. Now add the sugar. thinly sliced 1tbsp. about 6 hours. allow to cool. heavy pan and bring to boil over high heat. . stiring constantly. Pour the mixture into Kulfi molds or small ramekins.
So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. If the temperature of the oil is too high then the gulab jamuns will tend to break. After about 5 mins. Cover with a damp yet dry kitchen towel. Place the balls on a plate. This will ensure complete cooking from inside and even browning. The balls must be fried very slowly under medium temperatures. the balls will rise to the surface. They will sink to the bottom of the pan. Heat the oil on high and then lower the heat to medium. Bisquick. Add just enough whole milk to make a medium-hard dough. gently shake the pan to keep the balls from browning on just one side. Instead. but do not try to move them. one by one. . Slip in the balls into the hot oil from the side of the pan. The Gulab Jamuns should rise slowly to the top if the temperature is just right. butter. Divide the dough into 18-20 portions.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. Make balls by gently rolling each portion between your palms into a smooth ball. Now they must be gently and constantly agitated to ensure even browning on all sides.
invert and carefully. add cardamom. Make sure to stir continuously. The on slow till done. while on heat.Add powdered sugar and mix well. If using moulds. or shape pedas with palms into patty rounds. Mix well. . and take off fire.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Take some mixture and press into mould. When mixture thick and gooey. first sprinkle some at bottom. Put mixture in a large heavy or nonstick pan. unmould. Use cookie moulds. When set well. gently turning occasionally.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. The pedas are ready to be served. Heat first on high for few minutes. Allow to cool. Mix pistachios and cardamom seeds and press a bit on top of each.
Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the broken wheat. partly cover and cook on a medium flame till most of the water has evaporated. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. ghee and 1/2 cup water. add the sugar. Add more water if the wheat is not tender enough. Heat ghee in a heavy bottomed pan. Serve the lapssi hot garnished with blanched almonds and pistachios. Once all the water has evaporated. Saute on a high flame till it turns pinkish brown. Stir. .LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add hot water. The lapsi is ready when the ghee starts oozing out from the sides of the pan.
cool at room temperature and cut into 2" squares. Remove from oven.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. It should not get brown. Decorate the rasmalai with pistachios. chill for 2-3 hours and then serve. Place them in a dessert bowl. Bake at 350 degrees for 35 minutes or until it sets. except the pistachios well in a separate dish and pour over the squares. Mix the other ingredients. .
. Make a hole in the centre of each rounds so that it resembles like doughnuts.the final product is going to be the same.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. but don’t worry if you cant make balls make whatever shape u can manage-. Make a dough using a little water.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.drain. Sprinkle the powdered sugar on top. Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk. Allow the dough to stand for 20 minutes. Divide the dough into even sized balls.5 cms. Deep fry in a kadai till golden brown in colour. Knead until smooth and soft and the dough is free from stickiness. Roll the balls into 3" diameter rounds having a thickness of 0. I know that many of u might be amateurs at cooking. Add the cinnamon and the nutmeg.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.
add a little of the milk and mix it in well. then bake in a moderate oven for 30 minutes. When half the milk is in. Get a little fat really hot before pouring in the batter. make a well in the center and break the eggs into it. . The batter should stand for atleast 1 hour before it is used.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. raising the heat just enough to brown it at the end. beat well for 10 minutes. Add about a tblspful of cold water at the last minute for a really light pudding. then add the rest of the milk. still beating.
Turn out when set. Dissolve the gelatine in a little warm milk. Then take the saucepan off the fire. . leave to cool. fold in the stiffly beaten whites.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. Add the vanilla essence and pour into a wetted mould. add the sugar. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard.
Now mix flour and milk alternately in the mixture.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. Grease and line a 8 inch baking tin. Cool the cake and invert it on a dish. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. essence and sugar. Mix well till the batter is smooth.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. Bake this tin in a preheated oven at 180 . Cream together the butter. Divide this batter into 2 parts.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute. Pour this mixture in a baking pan and bake for 1. . In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. Apple cake is ready.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. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. eggs and vanilla extract together.15 minutes at 350 degrees F. Add in the apples and the nuts.
Slice the round one in half. Decorate the cake with icing and candy. Place each half of the round on two corner of the square to make a perfect heart shape. Also bake a two-layer cake in a square pan. Let it cool completely. .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.
Cut down graham crackers crosswise to make half. To secure candies use icing. 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. Put the boxes in freezer. Let it freeze for about half-hour. freeze and serve. Line icing along remaining seams. Line icing along seams to secure. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Decorate boxes according to liking with candies and icing. Pour one scoop ice cream in the center of each of six graham cracker halves. Tops boxes with 6 graham cracker halves.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. .
Grease pudding mould and pour the mixture into the mould.40 minutes or until the pudding is spongy. Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Put off the flame and add the beaten eggs and the breadcrumbs. Gently mix in the cooca powder. thick and sweetened cream.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Mix well. Then put it in the fridge for 1 hour before serving with fresh. . Warm the milk and mix in the sugar. Beat the eggs and add the essence.
cover with a double piece of greased paper and steam for 2 1/2 hours. Dish up the pudding and serve with the sauce. egg and milk.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Remove from fire and add 2 tspfuls of lemon juice. add a little more milk. Put mixture into a greased basin. 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. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Add the marmalade. Boil these in water until soft. Stir well and simmer for about 3 minutes. sieving the flour and baking powder. . If the mixture is too stiff.
Curd rice is ready to be served. chana daal 1 tsp. Take the pan off the gas. mix all the ingredients with yogurt (curd) and milk. add in the ginger. mustard seeds 1 1/2 tsp. . urad daal 1 tsp. coriander and green chilies. After a minute. Sauté them for a minute. Mix the salt and desiccated coconut. Add in the rice. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. When the mustard seeds start popping add chana and urad daal.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. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Just before serving. Add mustard seeds to the oil.
walnuts & cashew nuts. Add hot water and mix well. add rice and sauté. Heat oil and fry onions till golden brown and remove.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. . Finish with remaining saffron and cook till grains are separated and done. Cook a little. Garnish kashmiri pulao with fried onions. turmeric powder. Fry whole spices. Add half-saffron dissolved in little warm milk.
Now add green chilies. curry leaves. 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.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. Add turmeric powder and peanuts. fry till brown. . salt and fry for 2 minutes. allow to splutter. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds.
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. Finally add the water and cook covered till done. 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.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. INGREDIENTS: 2 large tomatoes made into a thick puree. Now add the dry spices. Seve hot. salt and saute. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well.
mint and coriander. Dissolve saffron in warm milk and add it to one portion of the curd mixture. . Dice the peeled potatoes and carrots and wash them. some more water and add half the whole garam masala and salt in a pan. sprinkle little saffron curd. Heat ghee. Slice the onions and green chilies. Drain the water. Add the dry fruits and nuts when the vegetables are done. Then add green chilies. Beat the curd in a bowl and divide into two equal portions. ginger. add the remaining garam masala and sauté over medium heat until it begins to crackle. Drain and keep aside. Add the portion of plain curd. Peel ginger and garlic and chop finely. then simmer until the vegetables are cooked. and bring to a boil. add 2/3 cup water. garlic and stir for a minute.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 turmeric and chili powder. stir. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. In the handi with the cooked vegetables. Bring the rice to a boil and cook until the rice is done. Put the rice. Add onions until golden brown. saute for half a minute add the chopped vegetables and stir for a minute.
Place a moist cloth on top.Then spread half the rice and again sprinkle the remaining saffron-curd. Put the handi on dum in a pre-heated oven for 15-20 minutes. mint and coriander and top it with the remaining rice. cover the lid tightly so that it gets sealed. Serve the hyderabadi biryani hot with mint chutney and other vegtables. .
Fry the onions. Don't discard the cooked dhal water. Add salt. cinnamon and cardamom. cloves. drained rice and chopped tomatoes. Garnish with chopped corriander leaves and serve hot. mix well and add 3 cups of water. Set aside. curry leaves and a part of the corriander leaves. Add the cooked dhal. Fry for few minutes. mint. Cook it for 8 to 10 minutes till the rice is done. 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. When onions are golden add slit green chillies. Add the washed. Add cooked dhal water. . Fry for 2 minutes.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. ginger and garlic paste. Keep the remaining corriander leaves for garnishing.
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). cinnamon and caraway seeds powder. cloves. Then add onions and saute them for a minute ot till they get pink in color. Take this vegetable biryani out in a rice serving dish. Take 1 tblsp oil in a pan and add mustard seeds. black pepper powder and stir for about half minute. Serve the vegetable (veg ) biryani hot with raita and pickle. Cook for about 3 minutes. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. carrot. Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. potato. Fry the green peas also. Add all the fried vegetables. Add fine chopped tomatoes and fry till they are properly cooked.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.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. . Garnish with dry fruits and green coriander leaves. green chilli. Add salt and red chilli powder and stir. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
In a serving bowl mix the shrimps and rice together. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. cashew nuts & coconut. . 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. garam masala. Add the rice and stir fry for about 10 minutes.15 minutes. Cover the bowl with the aluminium foil. 1/2 tsp salt and 2 cup of water. 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. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Put it in the oven for about 10 . Add the paste to the onions and stir for about 5 minutes. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Add the shrimps and 1/2 tsp salt. Add the peas. garlic.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. Preheat the oven to 300°F. ginger. Make a fine paste of green chilies.
salt . capsicum. 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. Or you can grill the chicken over hot charcoal. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. cover and leave to marinate for 2-3 hours. Heat up oil in a big size frying pot or karahi. Mix well. Take off from oil and put it on absorbent paper.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. Serve with hot with mint chutney. Skew chicken and vegetables closely on bamboo skewers.black pepper soya sauce and hot sauce. and tomatoes into small cubes. Decorate with lemon pieces and mint leaves. Put in a round dish with the lemon juice.
MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Cover pot with a tight fitting lid. Add the chicken pieces and layer the rest of the cut onions on top. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. fry the mixture until it is well browned and a thick onion sauce has formed. Stir well to mix all the ingredients. Mix in meat and onions to it. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Mix in the bay leaves stir fry for another minute stirring frequently. Sprinkle with chopped coriander leaves. ground coriander. Serve hot. . Stir frequently. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.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. Spread half of the cut onions on the bottom. ginger and garlic. Mix in the chilli powder. turmeric and salt to the chicken and mix well to cover the chicken pieces. Add lemon juice and fry for another minute. Mix in cut onions. Heat up oil in another pan. 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. stirring frequently fry for 8-10 minutes to a golden color.
Pour in the curry and simmer till it combines well. Boil till it reduces by half and thickens. Peel the mangoes and cut into wedges. Keep the coconut residue also. . Add the marinated prawns. Put in the green and curd chillies.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Add the masala powders and stir. Pat them dry and marinate in turmeric powder and little salt. wash and slit the green chillies and the curd chillies. Lightly pound the methi seeds and keep. de-vein and wash the prawns. Peel and chop the onion. Cut the drumstick into 3" pieces. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Cook till the prawns are 3/4th done. add salt to taste. Add the coconut residue and 4 cups of water. add the methi seeds and the whole red chillies and stir well. drumsticks and mangoes. (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. Remove from heat and add the coconut milk and reheat to simmering point. add the onion and fry till transparent. curry leaves and the kodumpuli. Heat the remaining oil and coconut oil. Keep aside. Strain the curry through a mesh pressing well to extract all the flavors. Heat 4 tablespoons of oil in a vessel.
Squeeze both lemons and remove the juice. fry few pieces at a time.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. garlic and grind to a smooth paste.3/4 " thickness. Rest it for an hour in the refrigerator. Wash and chop the curry leaves finely. 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. Cut slices of about 1/2. Peel ginger. . Do not crowd the pan. Mix all the ingredients for the marinade and apply uniformly on the fish. Serve hot with lemon wedges.
turmeric powder and mix well.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. salt. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Rub oil into the flour. Knead well again the dough and make balls. Note: It can also be cooked in an oven or tandoor. chili powder. . Make powder of fenugreek leaves and mix it to the flour.
hing. This smoking adds a delicate flavour to the prepared meats. or as the last. Bhunao (Saute/stir-fry): Small quantities of water. kadipatta. but to make sure that this doesn’t stick. ginger. After the oil separates from the mixture. Usually onions. and marinade dribs onto the charcoal.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. a small amount of water is added. cooked meats are placed around this. in massive doublewalled ovens called bukharis. tomatoes. garlic and green chillies are fried in oil. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. yogurt. pouring the tempered oil over dal. Bhunna: In India. vinegar and spices for a day or two before eating. its fat. The oil extracts and retains all the sharp flavours of the rai. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. jeera. sending up sizzling steam that permeates the whole joint. huge quantities of food was cooked in large vessels.Also known as tadka or chonk. This smoky flavour is greatly prized. roasting of meat is done in tandoors. burn or cook unevenly. for example. As the meat cooks. In Rajasthan. and stock are introduced to the pan if and when the ingredients start to stick. before adding the vegetables for example. Bukhara: Dum Pukht cuisine in India is over 200 years old. repeatedly. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. or mud ovens. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. matha or buttermilk is served after ghee is poured over hot coals and placed under a lid along with an earthenware pot of buttermilk for a minute or so. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. Do-Piaza: . etc and coats the entire dish being prepared. the main ingredient (meat or vegetable) is added and cooked. or bowl. degs.
the outer rim is used to keep the food warm. The round bottom uses less oil and cooks the food evenly. was the legendary cook at Akbar’s court. retaining all its flavour and aroma. where everyone eats out of it. Dum (Steaming): In the olden days. in which the food is cooked. is placed directly on the table. Tawa: A thicker version of the household griddle. the lid helps retain the aroma and flavour. Dum means. . is done in a wok or kadhai. Some coal was placed on the lid to ensure even cooking. it is said he could conjour up culinary delights using only two onions. Talna (Frying): In Indian cooking frying. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire.Mullah Do-Piaza. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. it is used to cook food very fast. Kadhai (Round bottomed pan): Usually the kadhai. The food continued to cook in its own steam. when it is called for. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. and like kadhai cooking is eaten immediately. all children in India are told. For example mutton cooked in that particular style is called Ghosht do piaza. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. which is constantly stirred until cooked. Both bhunao and dum are aspects of Handi cooking. “to steam” or “mature” a dish. One of the navratnas . Kadhai cooking is quick and no water is used in this style of cooking.
M. crushed 05. 1 tsp ginger. 04. Add thin coconut milk and stir to a simmering point. crushed 08. MATHEW FISH MOLEE INGREDIENTS: 01. taking care to see that the curry does not curdle. 1 cup onion. To serve 6 . cut into four 12. cut into pieces 02. peppercorns and curry leaves. garlic. 1 tsp peppercorns. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens. Salt to taste 11. 2 cups thin coconut milk 10. Heat oil in a pan.MRS. Stir in tomato and thick coconut milk. 1/2 kg fish fillets. 6 green chillies. 1 tsp garlic.K. A few curry leaves 09. ginger. Remove from heat and serve hot. 02. 1 cup thick coconut milk Method 01. Clean fish well in salted water. chillies. Continue to cook over low heat for a few minutes. crushed 06. half slit 07. Saute onion. 1 big tomato. 03. 2 cup refined vegetable oil 03. sliced 04. 05.
Coarsely grind ingredients 1 to 6.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 1 tsp ginger. 10 button onions 5. To serve 5 . Remove from fire and serve hot. 2 cups onion. 4. Salt to taste 11. 1 tsp mustard seeds 3. ½ prawns For the masala 1. ½ cup coconut oil or any refined vegetable oil 2. a few of the curry leaves. Wash prawns. 3. remove from fire. add the sliced onions and fry till brown. water and salt. In an earthenware vessel. 1/8 tsp pepper powder 4. julienned For the seasoning 1. 8-10 curry leaves 9. 2. Add the prawn mixture and fry well. 6. 5. washed and soaked in water 8. sliced 4.M. When the curry is almost dry. 1 tsp chilli powder 2. 2” ginger 6. K. Splutter the mustard seeds. mix the ground ingredients with cocum. A few curry leaves Method 1. Immerse and cook prawns until soft with 1 tsp ginger. 10 garlic cloves 7. Heat the oil in a pan. 1 tsp coriander powder 3. 2 cups water 10. Add the remaining curry leaves. 3 pieces cocum. shell and devein.Mrs.
16. adding the ground paste and ingredients 11 to 18. Wash and clean the meat. 1 tsp aniseed 8. Stir in the meat and fry well until dry. 1 cup hot water For the seasoning: 1. 2 cardamom pods 11. 2 tsp ginger. Salt to taste 18. Cut into medium-size pieces. 4. 1 tsp mustard seeds 3. Heat oil. 1 dsp coriander powder 4. After the meat is tender and coated with a little gravy. 2 dsp onion. finely chopped To serve 10 Method: 1. Grind into a paste ingredients 2 to 10. 8 garlic cloves 13. K. Mathew You will need: 1. remove from fire. ½ tsp turmeric powder 5. smeared with salt and turmeric and fried.M. A few curry leaves 15. ½ tsp cumin seeds 7. ½ cup button onions. ½ cup coconut. 2” cinnamon 9. 1 kg mutton or chicken 2.MEAT OOLARTHIYATHU Mrs. and fry the onion. sliced long 14. ¼ cup refined vegetable oil 2. ¼ tsp pepper corns 6. sliced 12. 2. Cook the meat. 1 dsp vinegar 17. 3. 3 cloves 10. Splutter mustard seeds. sliced thin and small. . ¾ dsp chilli powder 3.
Mustard seeds ¼ cup thin. Serve hot. Chilli powder 1 dsp.Mathew INGREDIENTS: 1 kg. Pepper powder ½ tsp. Remove from fire. vinegar and salt.Mrs.K. . When it splutters. cut into small pieces 3 dsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Add the soaked masala and fry it on slow fire till the oil separates.PORK CURRY HOT . Let the meat cook till oil floats on top.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Stir in the meat and saute. See that the gravy is thick and creamy. Turmeric powder ½ cup oil 1 tsp. add onion and saute till it turns light brown in colour. Add boiling water. long slices onion 1 dsp.M.Heat oil and fry mustard. Coriander powder ½ tsp. Pork.
1 piece Cloves.¼ teaspoon Sahjeera. the gravy and coconut milk are added and when it begins to boil well. When the gravy thickens and mixes well with the meat.4 dessert spoon Onions sliced.2 Nos.¼ teaspoon Cinnamon (1” length).Mrs. K. If oil in the kadai is not enough. the meat pieces are marinated with the paste along with vinegar and salt.DUCK ROAST –I . Coriander powder. To prepare The second set of ingredients are ground to a smooth paste.3 cups.½ cup Potatoes cut to square cubes and fried.½ cup Coconut milk extracted from I cup scraped coconut. Garlic pods-8 Nos Ginger.9 Cardamom.M. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.½ teaspoon Black pepper. Mathew Duck meat cut to large pieces. Once it is cooked the gravy is separated. Three cups of water are poured to this and the meat pieces are cooked. it is taken off the fire. This is then transferred to the serving dish and decorated with the fried potato cubes. the meat pieces are added.1 teaspoon Cumin.1 kg.to taste Coconut oil. When it is sauted well. a little more is added and the sliced onions are sauted.1 dessert spoon salt.1” piece Vinegar. .2 teaspoon Turmeric powder.
fry onion and keep aside. When the duck is cooked.DUCK ROAST –II . 1 kg duck 2. 3. 1 tsp aniseed 7. 1 cup thick coconut milk Method 1. Add 2 cups hot water and cook the duck. 9. 10. Fry the potatoes in ghee and oil. K. Drain and keep aside. 4. 12. Add the coconut milk. 2 dsp ghee 17. covering the pan with a tight-fitting lid. 11. ¼ cup refined vegetable oil 18. Wash and clean the duck/ cut into large pieces. In the same pan. 2” cinnamon 8. 2 dsp coriander powder 3.M. 8. ½ tsp turmeric powder 5. Drain and keep aside. Pour the masala gravy into the same pan and add the fried onion. soaked in salt water and squeezed dry 19. To serve 6 . 1 tsp peppercorns 6. adding more oil if necessary. 5. sliced. add the fried pieces of duck and cook until all the gravy has been absorbed.Mrs. 1” ginger 12. ½ cup onion. parboiled and quartered lengthwise 16. Add vinegar and salt. Fry the cooked pieces of duck in the remaining oil. 2. Salt to taste 14. 8 garlic cloves 11.Mathew You will need: 1. Remove from fire and serve the roast with the potatoes around it. Drain the oil from the pan. 9 cloves 9. separate the pieces from the gravy. Apply this paste o the duck pieces. 1 dsp vinegar 13. 6. When this boiled. 3 potatoes. Grind into a paste ingredients 2 to 11. 2 tsp chilli powder 4. 7. 2 cardamom pods 10. 2 cups hot water 15. 13.
light 10 tablespoon vegetable oil 2 large yellow onions. Fry onions. peeled and coarsely. black mustard seeds and fenugreek seeds together in a spice grinder. Turn off the heat. Add about 3 T water and blend until you have a smooth paste. salt. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. stirring frequently. Add the chicken. vinegar. Add the vindaloo paste. whole 1 teaspoon fenugreek seeds.CHICKEN VINDALOO 2 teaspoon cumin seeds. whole 1 teaspoon peppercorns. dark brown. but do not discard the oil. cut into. reduce heat to low and simmer for about an hour. cayenne pepper and brown sugar. cinnamon. fresh (1-inch cube). add the ginger. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. combine ground spices. Put the ginger and garlic in a blender. until they are a rich. Cover the saucepan. garlic paste. peeled and cut into. or until potatoes are tender. Heat the remaining oil in the saucepan over medium heat. and coarsely chopped 10 garlic cloves. ground 1/2 teaspoon turmeric. Heat oil in large saucepan over medium heat. This mixture is the vindaloo paste. black pepper. . half-rings 6 tablespoon water 1 ginger. a little at a time. chopped (or less) 1 tablespoon coriander seeds. Stir a few seconds. peeled. In a small bowl. tomato sauce and potatoes to the chicken in the saucepan. Add the coriander and turmeric. Stir until the paste browns slightly. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Serve over rice. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. When hot. Remove onions with a slotted spoon and put them in a blender. Add this onion paste to the spices in the bowl. ground 2 lb chicken breast (boneless). Set aside. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. and brown lightly. Stir and bring to a slight boil. cardamom seeds.
3. bay leaves and cloves and fry till bay leaves turn brown. Put the onions and fry for a few minutes. Add 1 tbsp of yogurt and fry for 30 seconds. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom. Keep it aside and drain oil. 7. 2. . Pour the paste from the blender and fry for a couple of minutes till the oil separates. Keep adding tbsps of yogurt and fry till you get a consistent mixture. almonds with water. Grind the ginger. 4. Put the chicken. 5. 6. garlic. whipped cream and salt and cook gently (low heat) for 20 minutes. 8.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. Add Garam Masala and corriander leaves and cook for another 10 minutes.
diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. When serving. ** 1/4 cup heavy cream 1 fresh ground pepper. Add the minced chicken breast. and the 1/2 cup of milk. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. by Stendahl . Recipe By : "The Bombay Palace Cookbook". minced 2 tablespoon fresh ginger. Bring soup to the boil. * 1 cup cooked chicken. Add the stock. Simmer 5 minutes. Grind a bit of black pepper in the center of the cream. 4. 5. the sugar and salt. top with a teaspoon of heavy cream in the center of each bowl.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. blending well. 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. then lower heat and simmer 10 minutes. In a large soup pot. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. melt the butter over medium heat. 2. Stir in the garlic and ginger paste and the dry masala. 3.
Marinate for 30 minutes. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. garam. and paprika. Preheat oven to 500 F. peeled and 1 crushed 1 inch piece fresh gingerroot. Pour it over the chicken and marinate overnight in the refrigerator. Mix together the yogurt and half the oil. from Feast of India By Rani . Blend in the garlic. oil 4 cloves garlic. Baste with the marinade and the remaining oil. 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. ground chili. baste the other side. Cut the meat into 1-inch pieces and place on a platter. ginger. and bake for 15 minutes more. cumin.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. Thread chicken pieces onto metal skewers and bake for 15 minutes.masala. Remove the chicken from the skewers and serve on a platter. and bones from the chicken. skin. turn over.
. to taste 1 chili powder. Remove from fire and pour 5 tblsps.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. minced 1 teaspoon ground cumin seeds 1 salt. Put in the rest of the ingredients along with the dal and a little water. ghee and fry onoin. Heat 1 tblsp. ginger and garlic till soft. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. of ghee over top before serving. Mix thoroughly with a spoon. Cover tightly and cook over a low fire till the dal is tender and quite dry.
Cook until tomatoes become soft. • Baigan Bharta is ready. • Mash the brinjal well. • Remove from the flame and submerge it in a bowl containing cold water. Peel off the darkened skin. Keep on rotating until it gets roasted properly. red chilli powder and salt.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. • Now add peas and mashed brinjal. Serve it garnished with chopped coriander leaves. Fry the masala for a minute and add tomatoes. Add onion and green chilli and fry on a medium flame till onions turn golden brown. Stir properly and fry for about 5 to 7 minutes on medium heat. Turn upside down when lower portion becomes soft. garam masala. . • Heat oil in a frying pan or kadhai. • Add turmeric powder.
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. . • The mixture would turn almost dry. Occasionally add a little water if required. • Add remaining spices and fry for a few minutes. • Fry chopped onions. • Add chicken pieces and mix well to coat them with the gravy. ginger and garlic in the vegetable oil. • Add tomato pieces and salt. • Chettinad chicken is ready to serve. Fry for another 5 minutes. • Put the lid and simmer the contents for about half an hour.
• Take oil in a frying pan and heat it. chilli powder and salt and fry again on a high flame for about 3 minutes. ginger. • Serve it garnished with chopped coriander leaves. turmeric powder. . onion. • Put chopped tomatoes. cumin seeds and green chillies. • Pressure-cook the dal until it is done. Now add chopped garlic. Stir the mixture periodically. • Fry the mixture on medium flame for 3 to 4 mintues. Soak it in about 2 1/2 cups of water for half an hour. • Dal fry is ready.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. • Pour this mixture into cooked dal and mix thoroughly.
• Now add turmeric powder. • Fry for a few minutes. • Reduce the flame to medium. • Garnish with chopped coriander and add butter. • Pressure cook urad daal and rajma with water and little salt. finely chopped • 3 Green chilies. . • Saute cumin seeds and add garlic paste.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Add cream and curd to the daal. dhania powder. chili powder. • 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 • 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. and salt. • Heat oil in a kadhai. • Add onions and saute till golden brown. • Remove from the flame as soon as it begins to boil. Add daal and stir. • Add tomatoes. • Fry till tomatoes turn soft. • Add garam masala powder. • Serve with naan or rice. ginger. and green chilies. • Cook for about 25 minutes. • Fry the paste till light brown.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.
grind by hand and press through a fine sieve afterwards.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. Make sure you always close the lid tightly after use. If electric grinder is not available. When the spices give off the fragrance allow to cool slightly. Store it in an airtight container for up to 3 months. Then grind finely in an electric grinder. . shaking the pan time to time.
Close the lid tightly after use. . push through a fine sieve.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. Store in an airtight container. without roasting them first.
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