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1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.
SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.
SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.
SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.
SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.
Add the pork and pressure cook till almost done. Add vinegar and simmer for another 5-6 minutes. peppercorns. Fry sliced onions. cumin seeds and the cinnamon with malt vinegar. Simmer for 10-12 minutes. coriander seeds. add the potatoes and 2-3 cups of water. Serve with steamed rice or bread.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. garlic. Garnish with coriander. red chillies. Add the ground paste and saute till oil leaves the sides of the pan. cloves. Remove and keep aside. Remove the lid. cardamoms and green chillies till the onions are transparent. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. .
Mix in green chillies and cut tomatoes. ginger and garlic paste and malt vinegar. coriander seeds and whole red chillies. Mix in cut onions and stir fry till golden brown. Serve hot with steamed rice. Stir fry on a medium heat up for 3 minutes.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. Roast cumin seeds. Mix in the paste and 11/2 cup of water. Cut onions and tomatoes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. Make a fine paste of all the roasted spices along with scraped coconut. Bring it to a boil and then mix in fish pieces and salt. . Slit green chillies and cut into half. Stir constantly.
turmeric and coriander powder. Add salt. Serve hot with nan or chapatis.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Cover and cook till the water dries and peas and keema are done. Then add a cup of hot water. green chillies. . Garnish with coriander leaves. Add cardomoms and garam masala and simmer.
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. Heat oil and deep fry the marinated chicken pieces till golden brown. Chinese chili chicken goes well with steamed / boiled rice. Take 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. oil and add garlic paste and green chilies and sauté for few seconds. ajinomoto and remaining Soya sauce. salt. pepper powder. Soya sauce. Serve chinese chili chicken hot garnished with chopped green onion tops. . Bring to boil and add sugar. 1tbsp. corn flour. Add fried chicken pieces to it and cook for few minutes. Now in a separate wok / kadhai heat 1 tbsp. 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. salt . Cook for 2-3 minutes.
chopped onions and green chili to it. Garnish it with coriander leaves. Add fried Gobi kept aside and mix well. soya sauce and tomato sauce to it. . of ginger and garlic paste. Keep aside. mix aginomoto. Heat oil in another pan and add the left ginger & garlic paste.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. Now. add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. corn flour and salt using water. Serve the gobi manchurian hot. Take a tsp.
Gently add the fried balls to the gravy. pepper powder. 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. Add water. Make small balls (like koftas) of the mixture . Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. corn starch and add few chopped chilies and little salt to it.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a separate pan heat 2 tbsp oil. green chilies and spring onions. Bring it to a boil. drain and keep aside. sugar and soya sauce. Sauté garlic. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. . salt.
Serve the vegetarian spring roll hot. cabbage and cook tossing the vegetables until they are crisp-tender. then add carrots. Add the bean sprouts. stir fry for 10-15 seconds. add ginger . Fold in the sides and form a tight roll. egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Add leeks (if available) and stir fry for about 1 minute.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. sealing the edge with a little flour and water paste.garlic and mushrooms. Repeat the same till whole batter is utilized. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. Cook both sides of the pancake till golden. salt. . cook stirring for 2 minutes.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. pepper and soya sauce. To make the filling heat 2-3 tbsp oil in a wok. Set aside the filling to cool. Deep fry in hot oil until golden.
Saute the onion. Take rest of the milk. When cooked add cornflour dissolved in water and boil. tomato in oil till light brown. Cook for 10 minutes. Add juice of half a lime or to taste. pour into fried masala and put in fish pieces.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. Soak the grated coconut in warm water and then remove and keep aside first milk. Then add first milk. . chillies. curry leaves. ginger.
chili powder. Heat oil in a pan. Add fish pieces to the above mixture and mainate them for about 3 hours. ajwain . chopped in circles. salt. fry fish pieces on both sides till golden & crisp. besan flour in yogurt. lemon juice. Serve fried fish tikka with chopped onions. . garam masala. cumin seeds powder. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. mint or coriander chutney.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.
garlic. As water accumulates at one end. 1/4 tsp of salt and tbsp of water into the blender. 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. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Add 1/4 tsp of salt to the yogurt and mix it in. Blend until you have a paste. Set the oil to heat in a wok. turning the pieces over once. Serve the fried fish hot with green chutney. Fry for about 5 minutes. discard it. Set the plate at a tilt and leave it tilted for 2-3 hours.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. Remove with a slotted spoon. . 5 cm long and 4 cm wide. until the fish is cooked through. dip 2 or 3 pieces of fish. Empty the paste into a deep dish or shallow bowl. When very hot. green chillies. 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. Fry all the pieces of fish this way.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 . Put the green coriander.
1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. star anise. large 2 tsp Ginger. grated coconut. red chili powder and turmeric powder and sauté. Cover and cook till the chicken is done. green cardamom. Curry leaves Fresh coriander Garnish. Lemon 10-12 no. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Whole red chilies 1" stick Cinnamon 3 no. cumin seeds. poppy seeds. cloves. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. coriander seeds. rotis or tandoori naan . remove the skin and cut into small pieces. . Add the tomatoes.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. medium 1 no. chopped 2 tsp Garlic. Heat oil in a vessel and fry the onions till golden. Roast the whole red chilies. Green cardamom 2 no. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Add the chicken. Tomatoes. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. then add curry leaves and the ground paste and sauté for some time. cinnamon. Onion. Chop the onions and tomatoes separately. Cloves 1/2 tsp Turmeric powder 1 no.
stir and heat through. garlic and onion. Add all to rice and mix. stirring constantly. Cook until thickened. curry powder. add milk. Combine cornstarch. 3/4 teaspoon salt and broth. Serve over rice ring. Rice Ring : Melt butter in skillet. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. diced 1 (3 ounce) can 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. Unmold at once on platter and fill with indian chicken curry.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. add onion and almonds (until golden). Press mixture into greased mold. . add apple. Add chicken and mushrooms. Cook until onion is tender. heat until plump. Stir into onion mixture. Add raisins.
Bake the chicken for 8 minutes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Put tomatoes. tomato puree 2 lbs. . While doing this. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Marinate overnight in the refrigerator. Deseed and chop green chilies.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. make the sauce in Part B. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. cut into 2 inch cubes. Drain excess marinade and bake for another 2 minutes. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. basting with margarine twice. Add the chicken breast. Preheat oven to 350º F. tomatoes. tomato paste 10 oz.
stir. and salt. red chili powder. Stir. Strain through a strainer and bring to a boil. Cook over low heat until reduced to a thick sauce. Add butter and cream. green chilies.Add ginger and garlic paste. add honey to taste. cardamoms. Add fenugreek and ginger juliennes. and serve with the chicken tikka masala . cloves. If the sauce tastes sour.
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. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Sprinkle lemon juice and chat masala and serve with onion rings . Grill the chicken pieces till they are cooked well on both the sides.
Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. add the coriander powder. 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. . sliced 1 tsp coriander powder 10 cloves garlic. Now heat oil in a wok and throw in the cloves first. 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. Cook covered till the chicken is tender and serve hot with rotis. After that put in the garlic and then the onion. chopped 1 medium onion. Once the onions are pink in color add the tomatoes. Once the tomatoes start getting a little roasted.
red chili powder (lal mirchi). . green chilly (hari mirch). Add mava. Grate mava. Add salt. tomato (tamatar) paste. Add onion (pyaj). garam masala. Heat clarified butter (ghee) in a pan.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. turmeric (haldi). cream (malai). Grind onion (pyaj). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Continue cooking it on medium flame till ghee/oil begins to separate. Simmer for 2 minutes. Take off the fire and serve hot. ginger (adrak).
turmeric. Add cottage cheese. garam masala. Chop onion very finely. Keep it aside for an hour. green chilly. salt. dried pudina leaves and mix well. Then add tomato paste. Put the pan on the flame and then add milk to the mixture. ginger. Grind tomato. cream . Simmer for 5 minutes and then finally put off the gas. Heat butter in a pan. curd.. Saute onions till pink in color. Continue cooking it on medium flame till ghee/oil begins to separate. . Take off the fire and serve hot. red chili powder.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. Put off the flame.
mix in onion paste and stir fry till pink. turmeric powder. Mix in salt. red chilli powder and roast till the oil leaves the masala.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. Sprinkle with cut coriander. Mix in broken cashewnuts and raisins. Take off the heat. . Boil green peas. Mix in ginger-garlic paste and sautÃ©. roasted khoya and stir. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Sprinkle cut green chillies. Mix in coriander powder and stir to mix well. Heat up oil in a pan. Keep aside. crushed red chillies on the bread croutons and mix well. Mix in boiled peas and stir. roasted sesame seeds. Mix in tomato puree.
Now give tadka by adding mustard (grounded). sangar and soaked amchur. When the tadka is ready add the masala paste.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. Heat mustard oil in a kadahi. Put it in a pressure cooker and wait for 1 whistle. jeera and sabut red chilly. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Turn off the gas. hing. Strain the sangar through a strainer. . ( soak it for a 1/2 hour). Serve sangri ki sabzi hot with dal ke parathe. Add curd. Keep the strained water aside. Cook it for 10-15 minutes.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add to the kadahi. If required add the strained water.
salt. soya sauce. and garnish the chilli paneer with finely cut spring onions and coriander.CHILLI PANEER RECIPE INGREDIENTS: 350 gms Paneer How to make paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chillies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water How to make chilly paneer: Cut the paner into cubes. corn flour. egg. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. vinegar. Add the green chillies. garlic. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. 1 tsp salt. ajinomoto and the fried paneer cubes. ginger and water to just coat the paneer pieces with the mixture. Mix well. . Mix together the cottage cheese.
Add paneer and capsicum pieces.. Continue cooking it on medium flame till ghee/oil begins to separate. Add bay leaf. Serve with nan or paranthas. ginger paste. Then add onion. . When the capsicum are done put off the flame. capsicum in long pieces. cloves. Take off the fire and serve hot. tomato. tomato. Heat clarified butter in a pan. cinnamon. Mince cloves and cinnamom. salt. Grind onion. ginger.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Cook on low flame. red chili powder and orange color.
Serve the matar paneer sprinkled with garam masala and coriander. tomato and salt. Heat the ghee in a frying pan and cut the paneer into 2. the garlic and coriander seeds. chili. Add the paneer and mutter (peas) along with the yogurt. Stir for 56 minutes over low heat. Fry the paneer to a light brown and remove to drain on a plate. .5-cm/1-inch cubes. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions.
Boil the spinach in water and cool it. Just before serving. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Hold the pan over bowl. Heat oil in a kadai. Caution: Don't allow chili powder to burn . Add all spices except red chili powder. add chili powder and immediately pour on the indian palak paneer. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). heat pure ghee in a small pan.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Take out in a bowl. . Add ginger-garlic paste and stir-fry for a minute. Now mash it in a mixer. Now add onions and fry till golden brown. 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 Paneer pieces to the gravy and cook until done.
garam masala powder. chopped onions and the ginger garlic paste. add the cumin seeds. . Garnish with chopped coriander and serve hot. Heat oil in a deep bottomed pan. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Add turmeric powder.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Add the chillies and tomatoes and fry till they are soft and pulpy. salt and little water so that all the masalas are well combined. fry till brown.
lowering the heat and cook for another 5 minutes. Add the spinach.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Cover. potatoes. Serve the aloo palak hot as a side dish. . Cover and cook over a moderate heat for about 10 minutes. salt and chilies. Stir several times and then arrange the tomato and lemon slices over the mixture.
DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Drain and set aside. Deep fry the potatoes until golden brown. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. prick all over with a fork and soak in the water with little salt for 2 hours. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Stir in the tomato puree. Dry the potatoes on a cloth and heat the ghee or oil. . curd and salt.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
for 5 minutes. Drain well and set aside. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the green chilli and fry for a further 1 minute. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. 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 cauliflower florets and fry. the ground spices and salt and cook for 7-10 minutes. stirring. Add the potatoes. until they begin to splutter.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. .
. add salt and turmeric powder and cubed aloo (potatoes). peel and cube the potatoes. fry till the seeds start spluttering. Serve the aloo sabzi hot with roti or paratha. add the mustard seeds. For a different taste in aloo sabzi . slit green chillies. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. curry leaves. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. Green chillies 4-5 nos. you can substitute mustard seeds with cumin seeds. Heat oil in a pan.
Stir a few times until well mixed. Add about 2 cups water. add cumin and asafoetida. When the cumin splutters.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). by holding each in the palm of your hand and closing the fist. Heat the ghee. and then simmer uncovered for about 15 minutes. salt. add ginger and sauté till slightly fried. turmeric and chilli powder. garnished with coriander leaves. Serve aloo dahi wale hot. Add garam masala. add yogurt 1 tbsp at a time. turn around over high heat. stirring vigorously until all of it is well blended. until they look slightly fried. bring the mixture to a boil. . add potatoes and green chillies. Lower the flame. Keep these unevenly broken potatoes aside until further use. coriander.
Drain. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Sauté for 5 minutes. the reserved cooking liquid. salt and half of the coriander leaves. Add chole. uncovered until the liquid has been absorbed. coriander leaves and shredded 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. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Add tomatoes. . coriander. reserving 1 cup of cooking liquid. cumin. Simmer. finely crushed 2 green chilies.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. Finely chop the remaining ginger. turmeric and chili powder and sauté over low heat until the oil separates. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. then add garlic and chopped ginger and green chilies. Heat oil and sauté onions till golden. sliced 3 medium sized tomatoes.
5cm/1in pieces 1 medium-sized potato (100g/4oz). Now add the tomatoes. Cover. Stir gently to mix well. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). cut into 2. peas. poppy seeds and salt in the container of an electric blender. 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. carrots. the yogurt and the garam masala. Stir and simmer gently for 5 minutes. add the spice paste and another 150ml/5fl oz water. When the vegetables are cooked. Bring to the boil. Bring to the boil and simmer gently for 2-3 minutes. French beans and potato in a medium-sized saucepan. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Meanwhile put the coconut. Add 250ml/8fl oz/1 cup water. Add 150ml/5fl oz water and grind to a fine paste. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Set aside. .INDIAN VEGETABLE CURRY RECIPE INGREDIENTS: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz). chillies. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes.
Add lemon juice. and saute for 2 minutes.HARA CHANA MASALA RECIPE INGREDIENTS: 1. add cumin. . green chilli. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. chopped coriander and garam masala powder. Garnish the hara chana masala with chopped corriander and serve hot.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. cloves. bay leaf. Add hara channa and cook until done. chopped ginger.
MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.
The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
Top with grated cheese and chopped coriander.STUFFED TOMATO RECIPE INGREDIENTS: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt. Keep aside the scooped portion and chop the cut tops . Place tomatoes in a cooker container . Heat oil in a kadhai add chopped onions and green chilies till tender. Add paneer . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Red chili powder to taste. Cut the top of tomato (tamatar ) like a cap. . Gently scoop out the centers . Serve the stuffed paneer tomato hot.mix well and cock for a minute. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Fill tomatoes with the mixture. put little butter and pressure cook for one whistle.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. drain water and keep aside to cool. mashed potatoes and peas and fry for few moments. . chopped coriander leaves and thinly sliced rings of tomato. Mash the boiled potatoes. Garnish the bharawan capsicum with grated paneer. Now add all spices. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Serve hot.
Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). chili powder. garam masala. add turmeric powder. little salt and chili powder to it. . Dip each ball in the batter and deep fry them till golden. In a bowl take a cup of gram flour. and green chilies to the mashed aloo (potatoes) and mix well. coriander. Make small balls of aloo (potato) mixture. brown Serve aloo bonda hot with chutney. 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.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled.
Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Sprinkle finely chopped onions.SEV PURI RECIPE INGREDIENTS: 10 . Serve fresh. Garnish with finely chopped coriander. salt. Then generously sprinkle sev all over the puris.. Add about 1/4 tsp of tamarind and green chutneys in each. . Sprinkle cumin powder. Fill with a few chopped boiled potato cubes. red chilli powder.
Mix all the ingredients under seasoning and add to this. onions. Serve immediately. tomatoes.. Add the sev and kaara pusa directly and mix well. . Lightly crush and add the nimkis and golgappas. Finally garnish with coriander leaves and lemon juice. Drain the water from the grated potatoes and mix that as well.BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice.
Press each ball with hand so that it would make into a round patty. jeera powder. Mix and knead well into a dough. . chat masala powder. Add ginger garlic paste. peel and mash the potatoes well. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Now add tomatoes and salt.8 hours. Heat oil in a kadai. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Boil channa with baking soda in pressure cooker till soft. Divide the dough into balls. turmeric powder. fry till the onions are light golden brown. To prepare the ragada: Wash and soak channa for about 6 . red chilli powder and fry for 30 seconds. add the bread crumbs and knead well. Take the mashed potatoes into a bowl. add chopped onions. dhania powder. garam masala powder. turmeric powder and salt.RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. add ginger garlic paste. Now.
Sprinkle chopped onions and coriander leaves. put two cutlets in the plate. Cover and cook on medium heat for 3-4 minutes. curd and mix well. Sprinkle a pinch of chat masala powder and serve hot. Take the serving plate.Now. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. . Pour the ragada on the cutlets. enough water. add the boiled peas.
Stuff the eggplants with this mixture. Now in the grinded mixture mix cayenne powder. Slit each eggplant lengthwise into four. until done. tamarind paste. reserving some.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant.. . Add coconut and stir fry until browned. Now add sliced onions and fry until brown. Saute for a minute. keeping the stem end intact. Heat the remaining oil in a pan and add the vegetables. Keep an eye. Roll the potatoes in the remaining mixture. cashews and turmeric powder. Add little water if needed. Grind the mixture to a paste using blender. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. sugar. coriander seeds and peppercorns. salt. add little water if necessary. remove and allow to cool. Cook over low heat without burning. Serve hot with roti.
Heat up oil in a kadhai. turmeric powder. Mix in ginger paste. bring it to a boil and then mix in green peas and mushrooms. Mix in cashew nut paste dissolved in one cup of water.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Add a cup of water. garlic paste and stir fry for half a minute. red chilli powder. cinnamon stick and cut onions and stir fry until light golden brown. Adjust seasoning. mix in green cardamom. garam masala powder and salt and stir fry till oil leaves the masala. Cut onions finely. Serve hot with naan and roti . Stir fry on low heat up for five minutes. coriander powder. wash and cut mushrooms in quarters. stir well. Mix in tomato puree.
. 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). salt. ajwain. add the filling to the one chapati and cover it with the second one. Turn it and again pour oil or butter on the other side. and garam masala as a filling in paratha. coriander leaves. Spread it on the paratha and shallow fry over low heat. Make two medium size chapati. as you would do for any paratha/roti. Turn it and pour half tablespoon oil or butter. green chilies. chili powder. Cook on a pre-heated Tawa (flat griddle plate). Now roll it slightly. Cook on a low heat till golden brown. ginger.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Mix grated cauliflower. Note: It makes 18 parathas.
Fold it like a handkerchief.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). Place the rumali roti carefully over it and cook till done. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. . salt and baking powder and sieve them together. maida. Serve rumali roti hot with indian curry.
eggs 2tbsp of oil in a bowl. then cover with damp cloth and allow the dough to stand for 15 minutes. Add the remaining oil. Bake the indian bread naan until puffed up and golden brown. Divide the dough into 8 balls and allow rest for 3-4 minutes. Shape each ball of dough with the palms to make an oval shape. . Knead the dough again and cover and leave for 2-3 hours. Mix the sugar. salt and baking powder into a bowl and make a well in the middle. Serve hot. About half an before the naan are required. turn on the oven to maximum heat.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. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. knead again. milk. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Make powder of fenugreek leaves and mix it to the flour. . Rub oil into the flour. 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. salt. 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. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. chili powder. Knead well again the dough and make balls.
Cook on a pre-heated Tawa (flat griddle plate). For stuffing heat oil in a kadhai over moderate heat. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Add remaining ingredients and stir-fry for about 2 minutes. A few seconds later add the peas. Turn it and pour half tablespoon oil or butter. Cook on a low heat till golden brown. Now roll it slightly. . then drop asafetida. Turn it and again pour oil or butter on the other side. Divide the mixture into 10 equal portions. Seal the edges so that mixture doesn't come out.maida. Remove the pan from the heat and allow to cool.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). Make two medium size chapati. Fry until ginger starts turning brown. Spread it on the paratha and shallow fry over low heat. add the filling to the one chapati and cover it with the second one. Toss in ginger and green chilies.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
Take a Ping-Pong ball size lump of dough. Using a knife make a 2" cut lengthways and fold it inwards . Now press it lightly towards the center to show the layers clearly and roll like a paratha. Spread Oil on every fold. Now spread the ghee properly over entire surface. Make dough 30 minutes before and cover it with moist muslin cloth. . Turn the lachha paratha and pour half tablespoon oil or butter. 1tbsp oil & salt. Turn it and again pour oil or butter on the other side. Heat the ghee so that it turns to liquid. Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. Cook the lachha parata on a low heat till golden brown. as you would do for any paratha/roti. 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). (Refer the picture). 5 to 6 " diameter using dry flour.
Add all the stuffing items to mashed potatoes and mix it properly. Now roll it slightly. 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). Serve aloo paratha hot with yogurt (curd). . Make two medium size chapati. as you would do for any parantha/roti. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Mash the potatoes. add the filling to the one chapati and cover it with the second one. Put it in a pre-heated oven at 450-degree.
BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils. vegetables or curries . Pre-heat the griddle and cook the rotis on each side.
peppercorns. Remove and keep aside. Add vinegar and simmer for another 5-6 minutes. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Remove the lid. Garnish with coriander. add the potatoes and 2-3 cups of water. cloves. .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. Serve with steamed rice or bread. cardamoms and green chillies till the onions are transparent. red chillies. Simmer for 10-12 minutes. garlic. cumin seeds and the cinnamon with malt vinegar. Add the ground paste and saute till oil leaves the sides of the pan. coriander seeds. Add the pork and pressure cook till almost done. Fry sliced onions.
Add almond essence and food colouring if required. . 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.
The milk solids are turned into cheese now. Remove form the heat and mix in the cardamom powder. Then hang it up in a muslin cloth to drain for 3 hours. . Heat the ghee in a heavy pan and add the cheese mixture. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil. Allow to cool slightly. Knead again to blend. Kneed this well with the milk powder and sugar.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Stir-Fry over very low heat until the ghee separates.
Pour the mixture into Kulfi molds or small ramekins. Now lower the heat and cook the milk. stirring constantly. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. skinned pista (pistachios). Slip each kulfi on to a dessert plate. sugar or to taste 1/2 tsp. skinned badam (almonds). distributing evenly. (This will take about 40-45 minutes). ground green cardamom seeds (chotti elaichi) 1tbsp. about 6 hours. Cover with plastic wrap or foil and freeze until set. . Stir the sides of the pan constantly to avoid scalding. heavy pan and bring to boil over high heat. allow to cool. until it has thickened and reduced to about 13/4th cups. cut across into 3-4 slices. stir well. thinly sliced 1tbsp.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. stiring constantly. To serve. and serve. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. nuts and cardamom seeds. Now add the sugar.
If the temperature of the oil is too high then the gulab jamuns will tend to break. one by one. The Gulab Jamuns should rise slowly to the top if the temperature is just right. This will ensure complete cooking from inside and even browning. Bisquick. Divide the dough into 18-20 portions. The balls must be fried very slowly under medium temperatures. They will sink to the bottom of the pan. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.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. Place the balls on a plate. Slip in the balls into the hot oil from the side of the pan. butter. Instead. Now they must be gently and constantly agitated to ensure even browning on all sides. gently shake the pan to keep the balls from browning on just one side. but do not try to move them. Heat the oil on high and then lower the heat to medium. Cover with a damp yet dry kitchen towel. . Add just enough whole milk to make a medium-hard dough. the balls will rise to the surface. After about 5 mins. Make balls by gently rolling each portion between your palms into a smooth ball.
Add powdered sugar and mix well. invert and carefully. Make sure to stir continuously. Heat first on high for few minutes. Mix well. first sprinkle some at bottom. When set well. Allow to cool. Put mixture in a large heavy or nonstick pan.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. add cardamom. If using moulds. When mixture thick and gooey. The on slow till done. Use cookie moulds. unmould. or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each. The pedas are ready to be served. . Take some mixture and press into mould. and take off fire. while on heat.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. gently turning occasionally.
. ghee and 1/2 cup water. Saute on a high flame till it turns pinkish brown. Serve the lapssi hot garnished with blanched almonds and pistachios. partly cover and cook on a medium flame till most of the water has evaporated. Add hot water. add the sugar. Once all the water has evaporated. Heat ghee in a heavy bottomed pan. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the broken wheat. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Stir. Add more water if the wheat is not tender enough. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos.
Decorate the rasmalai with pistachios.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Mix the other ingredients. cool at room temperature and cut into 2" squares. chill for 2-3 hours and then serve. . Bake at 350 degrees for 35 minutes or until it sets. except the pistachios well in a separate dish and pour over the squares. Remove from oven. It should not get brown. Place them in a dessert bowl.
but don’t worry if you cant make balls make whatever shape u can manage-.mix thoroughly all the ingredients in the basin adding the milk. Deep fry in a kadai till golden brown in colour. Divide the dough into even sized balls. Eve the refined flour along with the baking powder into the basin. Make a dough using a little water. Allow the dough to stand for 20 minutes. Roll the balls into 3" diameter rounds having a thickness of 0.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon.5 cms.drain. .the final product is going to be the same.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. I know that many of u might be amateurs at cooking.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Knead until smooth and soft and the dough is free from stickiness. Sprinkle the powdered sugar on top. Add the cinnamon and the nutmeg. Make a hole in the centre of each rounds so that it resembles like doughnuts.
make a well in the center and break the eggs into it. The batter should stand for atleast 1 hour before it is used. add a little of the milk and mix it in well. then add the rest of the milk. . raising the heat just enough to brown it at the end. When half the milk is in. beat well for 10 minutes. Add about a tblspful of cold water at the last minute for a really light pudding. still beating. Get a little fat really hot before pouring in the batter. then bake in a moderate oven for 30 minutes.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin.
Add the vanilla essence and pour into a wetted mould. Turn out when set. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. fold in the stiffly beaten whites. . Dissolve the gelatine in a little warm milk. leave to cool. Then take the saucepan off the fire.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 sugar.
Mix well till the batter is smooth. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Cream together the butter. In one portion add cocoa powder.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. . Divide this batter into 2 parts. First pour 1 layer in the tin then the second and continue this process alternatively. Bake this tin in a preheated oven at 180 . essence and sugar. 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. Cool the cake and invert it on a dish. Grease and line a 8 inch baking tin.
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. . Add in the apples and the nuts. Apple cake is ready. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. Pour this mixture in a baking pan and bake for 1. eggs and vanilla extract together.15 minutes at 350 degrees F.
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. Slice the round one in half. Place each half of the round on two corner of the square to make a perfect heart shape. Decorate the cake with icing and candy.
To secure candies use icing. Let it freeze for about half-hour. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Line icing along remaining seams. Decorate boxes according to liking with candies and icing. Cut down graham crackers crosswise to make half. 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.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Put the boxes in freezer. . Pour one scoop ice cream in the center of each of six graham cracker halves. Tops boxes with 6 graham cracker halves. freeze and serve.
Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Put off the flame and add the beaten eggs and the breadcrumbs. . Grease pudding mould and pour the mixture into the mould. thick and sweetened cream. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Mix well. Beat the eggs and add the essence.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces.40 minutes or until the pudding is spongy. Then put it in the fridge for 1 hour before serving with fresh. Warm the milk and mix in the sugar.
Put mixture into a greased basin. add a little more milk. egg and milk. Dish up the pudding and serve with the sauce. . Remove from fire and add 2 tspfuls of lemon juice. sieving the flour and baking powder. Boil these in water until soft. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes. 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. If the mixture is too stiff. Add the marmalade. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips.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. cover with a double piece of greased paper and steam for 2 1/2 hours.
add in the ginger. Just before serving. Add in the rice. chana daal 1 tsp. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. . mustard seeds 1 1/2 tsp. coriander and green chilies. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Curd rice is ready to be served. After a minute. Sauté them for a minute.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. Mix the salt and desiccated coconut. mix all the ingredients with yogurt (curd) and milk. urad daal 1 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Take the pan off the gas.
. Add hot water and mix well. Heat oil and fry onions till golden brown and remove. Fry whole spices. turmeric powder. add rice and sauté. walnuts & cashew nuts. Garnish kashmiri pulao with fried onions.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. Add half-saffron dissolved in little warm milk. Cook a little.
allow to splutter. Now add this to the boiled rice and mix well.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.Lemon rice is ready to be served. curry leaves. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. salt and fry for 2 minutes. fry till brown. . Now add green chilies. Add turmeric powder and peanuts. Take it off from the flame and add lemon juice and mix well.
Finally add the water and cook covered till done. . INGREDIENTS: 2 large tomatoes made into a thick puree. Seve hot. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Put in the rice and mix well. Now add the dry spices. Pureed tomatoes are sauted with spices and then added to rice. salt and saute. 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. 1 cup basmati rice.
Peel ginger and garlic and chop finely. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Then add green chilies. sprinkle little saffron curd. Add onions until golden brown. and bring to a boil. . Add the dry fruits and nuts when the vegetables are done. mint and coriander. stir. Add the portion of plain curd. some more water and add half the whole garam masala and salt in a pan.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. ginger. Drain the water. saute for half a minute add the chopped vegetables and stir for a minute. add 2/3 cup water. Chop the coriander and mint leaves. Slice the onions and green chilies. Soak the almonds in water for half an hour and keep aside. Bring the rice to a boil and cook until the rice is done. then simmer until the vegetables are cooked. Dice the peeled potatoes and carrots and wash them. Heat ghee. add the remaining garam masala and sauté over medium heat until it begins to crackle. Put the rice. garlic and stir for a minute. Add turmeric and chili powder. Drain and keep aside. In the handi with the cooked vegetables. Beat the curd in a bowl and divide into two equal portions.
Put the handi on dum in a pre-heated oven for 15-20 minutes. .Then spread half the rice and again sprinkle the remaining saffron-curd. mint and coriander and top it with the remaining rice. Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top. cover the lid tightly so that it gets sealed.
Fry for 2 minutes. Add cooked dhal water. Set aside. When onions are golden add slit green chillies. Keep the remaining corriander leaves for garnishing. mint. Don't discard the cooked dhal water. Garnish with chopped corriander leaves and serve hot. . Add the cooked dhal. drained rice and chopped tomatoes. Fry for few minutes. Add the washed. cinnamon and cardamom.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. 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. Fry the onions. Add salt. curry leaves and a part of the corriander leaves. Cook it for 8 to 10 minutes till the rice is done. ginger and garlic paste. cloves. mix well and add 3 cups of water.
raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. green chilli. . potato. 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. Take the yogurt and make it fine by putting in a blender for just 2 rotations.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Garnish with dry fruits and green coriander leaves. Fry the green peas also. cloves. Add salt and red chilli powder and stir. Serve the vegetable (veg ) biryani hot with raita and pickle.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. cinnamon and caraway seeds powder. black pepper powder and stir for about half minute. carrot. Add all the fried vegetables. Cook for about 3 minutes. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Take this vegetable biryani out in a rice serving dish. 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). Then add onions and saute them for a minute ot till they get pink in color. Add this fine yogurt and stir well. Add fine chopped tomatoes and fry till they are properly cooked.Heat it for about 10 seconds. Take 1 tblsp oil in a pan and add mustard seeds. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.Cook it in pressure cooker or in a pan or microwave.
15 minutes. ginger. In a serving bowl mix the shrimps and rice together. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. 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. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Make a fine paste of green chilies. garlic. Cover the bowl with the aluminium foil. Add the paste to the onions and stir for about 5 minutes. cashew nuts & coconut. . In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. garam masala. Add the shrimps and 1/2 tsp salt. 1/2 tsp salt and 2 cup of water. Preheat the oven to 300°F. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. Put it in the oven for about 10 . Add the peas.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. Add the rice and stir fry for about 10 minutes.
Cut the onion. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Mix well. . capsicum. and tomatoes into small cubes.CHICKEN SHASHLIK RECIPE INGREDIENTS: 500 gms boneless chicken breast 2 capsicum 2 medium onions 2 medium tomatoes 1/4 cups lemon juice 1/2 tsp. Take off from oil and put it on absorbent paper. 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. Serve with hot with mint chutney. cover and leave to marinate for 2-3 hours. Put in a round dish with the lemon juice.black pepper soya sauce and hot sauce. salt . Heat up oil in a big size frying pot or karahi. Skew chicken and vegetables closely on bamboo skewers. Or you can grill the chicken over hot charcoal. Decorate with lemon pieces and mint leaves.
Spread half of the cut onions on the bottom. stirring frequently fry for 8-10 minutes to a golden color. Sprinkle with chopped coriander leaves. Mix in the chilli powder. .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. Stir well to mix all the ingredients. ground coriander. Cover pot with a tight fitting lid. turmeric and salt to the chicken and mix well to cover the chicken pieces.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). fry the mixture until it is well browned and a thick onion sauce has formed. ginger and garlic. Mix in meat and onions to it. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Stir frequently. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Mix in cut onions. Add lemon juice and fry for another minute. Heat up oil in another pan. Serve hot. Add the chicken pieces and layer the rest of the cut onions on top. Mix in the bay leaves stir fry for another minute stirring frequently. 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.
Add the marinated prawns. Add the coconut residue and 4 cups of water. Pour in the curry and simmer till it combines well. Peel and chop the onion. Add the masala powders and stir. add the onion and fry till transparent. de-vein and wash the prawns. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. Pat them dry and marinate in turmeric powder and little salt. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Heat the remaining oil and coconut oil. Lightly pound the methi seeds and keep. add salt to taste. . Remove from heat and add the coconut milk and reheat to simmering point. Keep aside. wash and slit the green chillies and the curd chillies. curry leaves and the kodumpuli. add the methi seeds and the whole red chillies and stir well. Peel the mangoes and cut into wedges. Keep the coconut residue also. Cut the drumstick into 3" pieces. Boil till it reduces by half and thickens.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. drumsticks and mangoes. Cook till the prawns are 3/4th done. Put in the green and curd chillies. Heat 4 tablespoons of oil in a vessel. Strain the curry through a mesh pressing well to extract all the flavors.
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. Serve hot with lemon wedges. garlic and grind to a smooth paste. Squeeze both lemons and remove the juice. . Mix all the ingredients for the marinade and apply uniformly on the fish. Wash and chop the curry leaves finely. Rest it for an hour in the refrigerator. Peel ginger. Cut slices of about 1/2. Do not crowd the pan.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. fry few pieces at a time.3/4 " thickness.
Make powder of fenugreek leaves and mix it to the flour. . salt. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. chili powder.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Knead well again the dough and make balls. Note: It can also be cooked in an oven or tandoor. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. turmeric powder and mix well. Rub oil into the flour. Roll into a slightly thick chapati than usual.
tomatoes. pouring the tempered oil over dal. burn or cook unevenly.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. In Rajasthan. in massive doublewalled ovens called bukharis. its fat. Bhunao (Saute/stir-fry): Small quantities of water. before adding the vegetables for example. yogurt. or bowl. jeera. repeatedly. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. the main ingredient (meat or vegetable) is added and cooked. hing. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. The oil extracts and retains all the sharp flavours of the rai. degs. This smoky flavour is greatly prized. sending up sizzling steam that permeates the whole joint.Also known as tadka or chonk. but to make sure that this doesn’t stick. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. Bhunna: In India. a small amount of water is added. roasting of meat is done in tandoors. Bukhara: Dum Pukht cuisine in India is over 200 years old. and marinade dribs onto the charcoal. After the oil separates from the mixture. Usually onions. 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. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. or mud ovens. etc and coats the entire dish being prepared. This smoking adds a delicate flavour to the prepared meats. and stock are introduced to the pan if and when the ingredients start to stick. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. vinegar and spices for a day or two before eating. or as the last. Do-Piaza: . for example. cooked meats are placed around this. garlic and green chillies are fried in oil. kadipatta. huge quantities of food was cooked in large vessels. ginger. As the meat cooks.
it is used to cook food very fast. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. . “to steam” or “mature” a dish. Some coal was placed on the lid to ensure even cooking. where everyone eats out of it. was the legendary cook at Akbar’s court. Talna (Frying): In Indian cooking frying. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. the lid helps retain the aroma and flavour. it is said he could conjour up culinary delights using only two onions. retaining all its flavour and aroma. Tawa: A thicker version of the household griddle. is done in a wok or kadhai. For example mutton cooked in that particular style is called Ghosht do piaza. all children in India are told. Dum means. Both bhunao and dum are aspects of Handi cooking. Kadhai cooking is quick and no water is used in this style of cooking. Dum (Steaming): In the olden days. is placed directly on the table. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. One of the navratnas . in which the food is cooked. The round bottom uses less oil and cooks the food evenly. and like kadhai cooking is eaten immediately.Mullah Do-Piaza. which is constantly stirred until cooked. The food continued to cook in its own steam. Kadhai (Round bottomed pan): Usually the kadhai. the outer rim is used to keep the food warm. when it is called for.
chillies. crushed 08. Clean fish well in salted water. Add fish pieces and salt. 05. 1 tsp peppercorns. MATHEW FISH MOLEE INGREDIENTS: 01. 1 cup onion. Remove from heat and serve hot. 03. taking care to see that the curry does not curdle. Heat oil in a pan. sliced 04. Saute onion. To serve 6 .MRS. 04. A few curry leaves 09. Continue to cook over low heat for a few minutes. garlic. ginger. Salt to taste 11. crushed 05. cut into pieces 02. 1 cup thick coconut milk Method 01. Add thin coconut milk and stir to a simmering point. 02. Cook the fish over low heat with the lid on until the gravy thickens. 1/2 kg fish fillets. 6 green chillies. crushed 06. peppercorns and curry leaves.M. 2 cup refined vegetable oil 03. 1 tsp garlic. Stir in tomato and thick coconut milk.K. half slit 07. 1 tsp ginger. 1 big tomato. 2 cups thin coconut milk 10. cut into four 12.
1 tsp chilli powder 2. shell and devein. Immerse and cook prawns until soft with 1 tsp ginger. A few curry leaves Method 1. remove from fire. 1 tsp ginger. washed and soaked in water 8. 2. ½ prawns For the masala 1. 3 pieces cocum. 1/8 tsp pepper powder 4.Mrs. 2” ginger 6. ½ cup coconut oil or any refined vegetable oil 2. K. sliced 4. In an earthenware vessel. 6. 4. Salt to taste 11. 5. mix the ground ingredients with cocum. 8-10 curry leaves 9. Wash prawns. Splutter the mustard seeds. 2 cups onion. 10 button onions 5. a few of the curry leaves. julienned For the seasoning 1. Coarsely grind ingredients 1 to 6. When the curry is almost dry. 2 cups water 10. Remove from fire and serve hot. 10 garlic cloves 7. 1 tsp coriander powder 3. Heat the oil in a pan.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. Add the remaining curry leaves. To serve 5 .M. water and salt. add the sliced onions and fry till brown. Add the prawn mixture and fry well. 1 tsp mustard seeds 3. 3.
. 2” cinnamon 9.M. sliced thin and small. Cut into medium-size pieces. ¼ cup refined vegetable oil 2. sliced 12. 1 dsp vinegar 17. 3 cloves 10. adding the ground paste and ingredients 11 to 18. After the meat is tender and coated with a little gravy. 16. ¾ dsp chilli powder 3. 2. 3. 1 cup hot water For the seasoning: 1. 2 cardamom pods 11. 2 dsp onion. 1 tsp mustard seeds 3. 1 dsp coriander powder 4. smeared with salt and turmeric and fried. finely chopped To serve 10 Method: 1. Salt to taste 18. 1 tsp aniseed 8. 8 garlic cloves 13. and fry the onion. Splutter mustard seeds. 4. ¼ tsp pepper corns 6.MEAT OOLARTHIYATHU Mrs. Heat oil. ½ tsp cumin seeds 7. 1 kg mutton or chicken 2. sliced long 14. K. Grind into a paste ingredients 2 to 10. Stir in the meat and fry well until dry. ½ tsp turmeric powder 5. remove from fire. Cook the meat. ½ cup coconut. ½ cup button onions. Mathew You will need: 1. 2 tsp ginger. Wash and clean the meat. A few curry leaves 15.
long slices onion 1 dsp.Mrs.Mathew INGREDIENTS: 1 kg. Coriander powder ½ tsp. Let the meat cook till oil floats on top.M. When it splutters. Chilli powder 1 dsp. Pork. . See that the gravy is thick and creamy. Pepper powder ½ tsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. add onion and saute till it turns light brown in colour. Remove from fire. Serve hot.PORK CURRY HOT .Heat oil and fry mustard. Stir in the meat and saute. vinegar and salt.K. cut into small pieces 3 dsp.Note:½ cup thick coconut milk can be added last and allowed to simmer once. Add the soaked masala and fry it on slow fire till the oil separates. Turmeric powder ½ cup oil 1 tsp. Mustard seeds ¼ cup thin. Add boiling water.
1 kg.1” piece Vinegar. Three cups of water are poured to this and the meat pieces are cooked.2 Nos.¼ teaspoon Sahjeera. .3 cups.Mrs.2 teaspoon Turmeric powder. K.9 Cardamom. When the gravy thickens and mixes well with the meat. To prepare The second set of ingredients are ground to a smooth paste. This is then transferred to the serving dish and decorated with the fried potato cubes.DUCK ROAST –I .½ teaspoon Black pepper.4 dessert spoon Onions sliced. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. the gravy and coconut milk are added and when it begins to boil well.to taste Coconut oil. When it is sauted well. the meat pieces are added. Coriander powder.¼ teaspoon Cinnamon (1” length). the meat pieces are marinated with the paste along with vinegar and salt. Once it is cooked the gravy is separated. it is taken off the fire. Mathew Duck meat cut to large pieces. Garlic pods-8 Nos Ginger.1 teaspoon Cumin.1 dessert spoon salt.M. If oil in the kadai is not enough.1 piece Cloves. a little more is added and the sliced onions are sauted.½ cup Coconut milk extracted from I cup scraped coconut.½ cup Potatoes cut to square cubes and fried.
Add the coconut milk. 6. Remove from fire and serve the roast with the potatoes around it. When the duck is cooked. 2 cups hot water 15. 2. Drain and keep aside. 3. Drain the oil from the pan. 2 dsp ghee 17. K. 1 tsp aniseed 7.Mathew You will need: 1. Pour the masala gravy into the same pan and add the fried onion. ½ tsp turmeric powder 5. 2 cardamom pods 10. Add vinegar and salt.M. In the same pan. sliced. ½ cup onion. Apply this paste o the duck pieces. 1 cup thick coconut milk Method 1. adding more oil if necessary. fry onion and keep aside. Salt to taste 14. Add 2 cups hot water and cook the duck. 2” cinnamon 8. 9. When this boiled. 10. add the fried pieces of duck and cook until all the gravy has been absorbed. 8 garlic cloves 11. 2 tsp chilli powder 4. ¼ cup refined vegetable oil 18. 12. parboiled and quartered lengthwise 16. 7. Drain and keep aside. To serve 6 . 11. 4. soaked in salt water and squeezed dry 19. 9 cloves 9. Fry the potatoes in ghee and oil. 5.Mrs. 1 tsp peppercorns 6. 13. covering the pan with a tight-fitting lid.DUCK ROAST –II . Grind into a paste ingredients 2 to 11. 1” ginger 12. 1 kg duck 2. 1 dsp vinegar 13. 8. 2 dsp coriander powder 3. Wash and clean the duck/ cut into large pieces. separate the pieces from the gravy. Fry the cooked pieces of duck in the remaining oil. 3 potatoes.
black mustard seeds and fenugreek seeds together in a spice grinder. Fry onions. cut into. cayenne pepper and brown sugar. Heat oil in large saucepan over medium heat. and brown lightly. or until potatoes are tender. Serve over rice. In a small bowl. salt. black pepper. garlic paste. peeled and cut into. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. . This mixture is the vindaloo paste.CHICKEN VINDALOO 2 teaspoon cumin seeds. fresh (1-inch cube). add the ginger. Add about 3 T water and blend until you have a smooth paste. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Stir and bring to a slight boil. cardamom seeds. tomato sauce and potatoes to the chicken in the saucepan. but do not discard the oil. ground 1/2 teaspoon turmeric. whole 1 teaspoon fenugreek seeds. Add the chicken. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. whole 1 teaspoon peppercorns. ground 2 lb chicken breast (boneless). whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Remove onions with a slotted spoon and put them in a blender. dark brown. until they are a rich. peeled and coarsely. Stir until the paste browns slightly. vinegar. Heat the remaining oil in the saucepan over medium heat. chopped (or less) 1 tablespoon coriander seeds. a little at a time. half-rings 6 tablespoon water 1 ginger. cinnamon. When hot. light 10 tablespoon vegetable oil 2 large yellow onions. Add the vindaloo paste. reduce heat to low and simmer for about an hour. Set aside. Stir a few seconds. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Turn off the heat. Add this onion paste to the spices in the bowl. combine ground spices. Add the coriander and turmeric. Cover the saucepan. stirring frequently. Put the ginger and garlic in a blender. peeled. and coarsely chopped 10 garlic cloves.
garlic. 5. 8. Put the onions and fry for a few minutes. 4. Add Garam Masala and corriander leaves and cook for another 10 minutes. bay leaves and cloves and fry till bay leaves turn brown. Add 1 tbsp of yogurt and fry for 30 seconds. 3. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. whipped cream and salt and cook gently (low heat) for 20 minutes.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. almonds with water. 6. . Put the chicken. Keep it aside and drain oil. 2. 7. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Heat some oil and put the cardamom. Grind the ginger. Pour the paste from the blender and fry for a couple of minutes till the oil separates.
Add the stock. Bring soup to the boil. Recipe By : "The Bombay Palace Cookbook". 2. the sugar and salt. Grind a bit of black pepper in the center of the cream. Stir in the garlic and ginger paste and the dry masala. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. minced 2 tablespoon fresh ginger. then lower heat and simmer 10 minutes. Add the minced chicken breast. melt the butter over medium heat. 3. top with a teaspoon of heavy cream in the center of each bowl. by Stendahl . and the 1/2 cup of milk.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. When serving. In a large soup pot. 4. 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. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Simmer 5 minutes. 5. blending well. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. ** 1/4 cup heavy cream 1 fresh ground pepper. * 1 cup cooked chicken.
and bones from the chicken. Mix together the yogurt and half the oil. baste the other side. from Feast of India By Rani .masala. peeled and 1 crushed 1 inch piece fresh gingerroot. Pour it over the chicken and marinate overnight in the refrigerator. Baste with the marinade and the remaining oil. Blend in the garlic. 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. Marinate for 30 minutes. Remove the chicken from the skewers and serve on a platter. cumin. Preheat oven to 500 F. and paprika. and bake for 15 minutes more.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. skin. Thread chicken pieces onto metal skewers and bake for 15 minutes. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. garam. turn over. ground chili. Cut the meat into 1-inch pieces and place on a platter. ginger. oil 4 cloves garlic.
DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. minced 1 teaspoon ground cumin seeds 1 salt. to taste 1 chili powder. ghee and fry onoin. ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little water. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. . Cover tightly and cook over a low fire till the dal is tender and quite dry. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Remove from fire and pour 5 tblsps. Mix thoroughly with a spoon. of ghee over top before serving. Heat 1 tblsp.
Fry the masala for a minute and add tomatoes. Keep on rotating until it gets roasted properly. • Remove from the flame and submerge it in a bowl containing cold water. • Heat oil in a frying pan or kadhai. • Now add peas and mashed brinjal. Peel off the darkened skin. Stir properly and fry for about 5 to 7 minutes on medium heat. • Add turmeric powder. Turn upside down when lower portion becomes soft. garam masala. Cook until tomatoes become soft. Add onion and green chilli and fry on a medium flame till onions turn golden brown. red chilli powder and salt. Serve it garnished with chopped coriander leaves.BAIGAN BHARTA INGREDIENTS: • 1 Brinjal • 1/2 Cup cooked peas • Finely chopped tomatoes • Finely chopped onions • 1/2 tsp Garam masala powder • 1/4 tsp Turmeric powder • Chopped green chilli • 1/2 tsp Red chilli powder • 3 tbsp Vegetable oil • Salt to taste • Chopped coriander leaves How to make Baigan Bharta: • Smear the Brinjal with oil and roast it on a medium flame. • Baigan Bharta is ready. . • Mash the brinjal well.
. Occasionally add a little water if required. Fry for another 5 minutes.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. • Put the lid and simmer the contents for about half an hour. • Add chicken pieces and mix well to coat them with the gravy. • The mixture would turn almost dry. • Add remaining spices and fry for a few minutes. • Fry chopped onions. • Chettinad chicken is ready to serve. ginger and garlic in the vegetable oil. • Add tomato pieces and salt.
• Dal fry is ready. . Now add chopped garlic. turmeric powder. • Fry the mixture on medium flame for 3 to 4 mintues. onion. ginger. • Serve it garnished with chopped coriander leaves. Stir the mixture periodically. • Pour this mixture into cooked dal and mix thoroughly. • Take oil in a frying pan and heat it. cumin seeds and green chillies. chilli powder and salt and fry again on a high flame for about 3 minutes. • Put chopped tomatoes. Soak it in about 2 1/2 cups of water for half an hour. • Pressure-cook the dal until it is done.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.
Add daal and stir. • Garnish with chopped coriander and add butter. and green chilies. • Now add turmeric powder. • Fry for a few minutes.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Add cream and curd to the daal. ginger. • Add onions and saute till golden brown. dhania powder. . finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Fry till tomatoes turn soft. • Add tomatoes. • Remove from the flame as soon as it begins to boil. • Pressure cook urad daal and rajma with water and little salt. • Mash the mixture and again cook for 15-20 minutes. • Heat oil in a kadhai. chili powder. • Reduce the flame to medium. • Add garam masala powder. finely chopped • 3 Green chilies. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Serve with naan or rice. • Cook for about 25 minutes. • Saute cumin seeds and add garlic paste. • Fry the paste till light brown. and salt.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
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. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .
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 (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .2 lbs) ---Conversion formula Ounces x 28.
Store it in an airtight container for up to 3 months. When the spices give off the fragrance allow to cool slightly. If electric grinder is not available. Make sure you always close the lid tightly after use. Then grind finely in an electric grinder. grind by hand and press through a fine sieve afterwards. . shaking the pan time to time.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.
Store in an airtight container. . push through a fine sieve. without roasting them first. Close the lid tightly after use.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents.
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