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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.
Serve with steamed rice or bread. coriander seeds. garlic. cloves. Fry sliced onions. Remove the lid. cumin seeds and the cinnamon with malt vinegar. cardamoms and green chillies till the onions are transparent. Garnish with coriander. Remove and keep aside. Add the pork and pressure cook till almost done. . Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Simmer for 10-12 minutes. add the potatoes and 2-3 cups of water. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan.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. peppercorns. red chillies.
Mix in green chillies and cut tomatoes. wash and cut each fish into 5-6 pieces. Stir fry on a medium heat up for 3 minutes. Stir constantly. Slit green chillies and cut into half. .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. Serve hot with steamed rice. ginger and garlic paste and malt vinegar. Stir fry on a low heat up for about 5 minutes or till fish is just done. Heat up oil in a pan. Cut onions and tomatoes. Mix in cut onions and stir fry till golden brown. Bring it to a boil and then mix in fish pieces and salt. Make a fine paste of all the roasted spices along with scraped coconut. coriander seeds and whole red chillies. Roast cumin seeds. Mix in the paste and 11/2 cup of water.
Garnish with coriander leaves. Add cardomoms and garam masala and simmer. Serve hot with nan or chapatis. Then add a cup of hot water. Add salt. green chillies. turmeric and coriander powder. .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.
Bring to boil and add sugar. Cook for 2-3 minutes. oil and add garlic paste and green chilies and sauté for few seconds. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Heat oil and deep fry the marinated chicken pieces till golden brown. salt.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. Take 1tbsp. salt . egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Now in a separate wok / kadhai heat 1 tbsp. Serve chinese chili chicken hot garnished with chopped green onion tops. corn flour. pepper powder. Add 2 cups of chicken broth or water. ajinomoto and remaining Soya sauce. Soya sauce. 1tbsp. . Chinese chili chicken goes well with steamed / boiled rice. Add fried chicken pieces to it and cook for few minutes.
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. Keep aside. . corn flour and salt using water. Serve the gobi manchurian hot. chopped onions and green chili to it. of ginger and garlic paste. Garnish it with coriander leaves. add it to the paste. soya sauce and tomato sauce to it. Now. Take a tsp. Dip the gobi florets in the paste and deep fry till golden brown. mix aginomoto. Add fried Gobi kept aside and mix well.
green chilies and spring onions. 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. drain and keep aside. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Add water. Gently add the fried balls to the gravy. . Bring it to a boil. pepper powder. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Make small balls (like koftas) of the mixture . sugar and soya sauce. Sauté garlic. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Now in a separate pan heat 2 tbsp oil. salt. ajinomoto.
then add carrots. Cook both sides of the pancake till golden. cook stirring for 2 minutes. cabbage and cook tossing the vegetables until they are crisp-tender. Serve the vegetarian spring roll hot. pepper and soya sauce. of the filling in the center of each pancake. Set aside the filling to cool. egg and water and make a smooth batter. Fold in the sides and form a tight roll.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. Repeat the same till whole batter is utilized. . Add the bean sprouts. sealing the edge with a little flour and water paste. salt. stir fry for 10-15 seconds.garlic and mushrooms.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. To make the spring rolls place 2-3 tbsp. add ginger . Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. To make the filling heat 2-3 tbsp oil in a wok. Add leeks (if available) and stir fry for about 1 minute. Deep fry in hot oil until golden.
Saute the onion. curry leaves. ginger. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. tomato in oil till light brown. Soak the grated coconut in warm water and then remove and keep aside first milk. When cooked add cornflour dissolved in water and boil. chillies. Then add first milk. Cook for 10 minutes. . Add juice of half a lime or to taste.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. pour into fried masala and put in fish pieces. Take rest of the milk.
Serve fried fish tikka with chopped onions. 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. besan flour in yogurt. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. Add fish pieces to the above mixture and mainate them for about 3 hours. fry fish pieces on both sides till golden & crisp. Heat oil in a pan. cumin seeds powder. chili powder. ajwain . garam masala. chopped in circles. salt. lemon juice. .
Set the plate at a tilt and leave it tilted for 2-3 hours. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. until the fish is cooked through. Blend until you have a paste. Serve the fried fish hot with green chutney. garlic. Fry all the pieces of fish this way. Empty the paste into a deep dish or shallow bowl. Set the oil to heat in a wok. As water accumulates at one end. karhai or frying pan over a medium flame.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 . Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. . Put the yogurt into another deep dish or shallow bowl. Add 1/4 tsp of salt to the yogurt and mix it in.6 cloves garlic peeled 3/ 4 cup plain yogurt oil for deep frying How to make deep fried fish : Cut fillets into pieces that are about 5-6. green chillies. 1/4 tsp of salt and tbsp of water into the blender. turning the pieces over once. Put the green coriander. discard it. Remove with a slotted spoon. Fry for about 5 minutes. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. dip 2 or 3 pieces of fish. When very hot. 5 cm long and 4 cm wide.
Curry leaves Fresh coriander Garnish. cumin seeds. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. then add curry leaves and the ground paste and sauté for some time. cloves. poppy seeds. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. Lemon 10-12 no. large 2 tsp Ginger. green cardamom. coriander seeds. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. Chop the onions and tomatoes separately. . medium 1 no. rotis or tandoori naan . Tomatoes. Add the chicken. star anise. chopped 2 tsp Garlic. red chili powder and turmeric powder and sauté. Green cardamom 2 no. Cover and cook till the chicken is done. cinnamon. Onion. Whole red chilies 1" stick Cinnamon 3 no. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. remove the skin and cut into small pieces. Add the tomatoes. Roast the whole red chilies. grated coconut.CHICKEN CHETTINAD RECIPE INGREDIENTS: 1kg Chicken 2 tsp Poppy seeds 1/2 Grated coconut 1 tsp Fennel seeds 1 tsp Coriander seeds 1/2 tsp Cumin seeds 6-8 no. Heat oil in a vessel and fry the onions till golden. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Cloves 1/2 tsp Turmeric powder 1 no.
. add onion and almonds (until golden). Rice Ring : Melt butter in skillet. add milk. Add chicken and mushrooms. Add all to rice and mix. Unmold at once on platter and fill with indian chicken curry. Cook until onion is tender. stir and heat through. stirring constantly. Cook until thickened. Stir into onion mixture. Press mixture into greased mold. 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. Combine cornstarch. add apple.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. minced 1/2 cup chopped onion 2 tbsp cornstarch 2 to 3 tsp curry powder 3/4 cup cold chicken stock 2 cups milk 2 cups cooked chicken. Add raisins. diced 1 (3 ounce) can mushrooms. garlic and onion. curry powder. 3/4 teaspoon salt and broth. heat until plump. Serve over rice ring.
tomato paste 10 oz. Deseed and chop green chilies. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Preheat oven to 350º F. While doing this. . Put tomatoes. Bake the chicken for 8 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. make the sauce in Part B. basting with margarine twice. tomato puree 2 lbs. cut into 2 inch cubes. Add the chicken breast. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomatoes. Drain excess marinade and bake for another 2 minutes. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. Marinate overnight in the refrigerator.
and serve with the chicken tikka masala . Cook over low heat until reduced to a thick sauce.Add ginger and garlic paste. stir. If the sauce tastes sour. green chilies. Strain through a strainer and bring to a boil. red chili powder. Add butter and cream. Add fenugreek and ginger juliennes. add honey to taste. cardamoms. Stir. and salt. cloves.
CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings . Grill the chicken pieces till they are cooked well on both the sides. 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.
Now heat oil in a wok and throw in the cloves first. . Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Cook covered till the chicken is tender and serve hot with rotis.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. add the coriander powder. Once it starts boling add the marinated chicken. Once the onions are pink in color add the tomatoes. sliced 1 tsp coriander powder 10 cloves garlic. After that put in the garlic and then the onion. 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. Once the tomatoes start getting a little roasted. chopped 1 medium onion.
Simmer for 2 minutes. garam masala. Take off the fire and serve hot. cream (malai). Continue cooking it on medium flame till ghee/oil begins to separate. Grate mava. ginger (adrak). turmeric (haldi). tomato (tamatar) paste. Add mava. 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. Add salt. Grind onion (pyaj). . Add onion (pyaj). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. red chili powder (lal mirchi). green chilly (hari mirch).
Put off the flame. curd. green chilly. cream . Take off the fire and serve hot. Grind tomato. Chop onion very finely. turmeric. Continue cooking it on medium flame till ghee/oil begins to separate. Saute onions till pink in color. garam masala. Then add tomato paste. ginger.. Heat butter in a pan. red chili powder. salt. Add cottage cheese.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. . Simmer for 5 minutes and then finally put off the gas. dried pudina leaves and mix well. Put the pan on the flame and then add milk to the mixture. Keep it aside for an hour.
Mix in ginger-garlic paste and sautÃ©. Mix in tomato puree. Heat up oil in a pan. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. turmeric powder. red chilli powder and roast till the oil leaves the masala. Take off the heat. Keep aside. Mix in boiled peas and stir. Mix in salt. Mix in broken cashewnuts and raisins. roasted khoya and stir. Sprinkle with cut coriander. roasted sesame seeds.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in coriander powder and stir to mix well. mix in onion paste and stir fry till pink. Boil green peas. Sprinkle cut green chillies. . crushed red chillies on the bread croutons and mix well.
SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . jeera and sabut red chilly. When the tadka is ready add the masala paste. . Strain the sangar through a strainer. Keep the strained water aside. ( soak it for a 1/2 hour). hing. Add to the kadahi. Now give tadka by adding mustard (grounded). Turn off the gas. If required add the strained water. Cook it for 10-15 minutes. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Put it in a pressure cooker and wait for 1 whistle. sangar and soaked amchur. Add curd. Serve sangri ki sabzi hot with dal ke parathe. Heat mustard oil in a kadahi.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.
ajinomoto and the fried paneer cubes. Add the green chillies. garlic. egg.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. 1 tsp salt. soya sauce. vinegar. Mix together the cottage cheese. ginger and water to just coat the paneer pieces with the mixture. and garnish the chilli paneer with finely cut spring onions and coriander. . salt. Mix well. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
tomato. Take off the fire and serve hot. tomato. capsicum in long pieces. When the capsicum are done put off the flame. cloves. Serve with nan or paranthas. Continue cooking it on medium flame till ghee/oil begins to separate. Cook on low flame. Add paneer and capsicum pieces. Heat clarified butter in a pan. Grind onion. cinnamon. ginger. salt. red chili powder and orange color.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. . ginger paste. Mince cloves and cinnamom.. Then add onion. Add bay leaf.
chili. Pour in the water and simmer gently for 20 minutes. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Stir for 56 minutes over low heat. Serve the matar paneer sprinkled with garam masala and coriander. tomato and salt. 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. Fry the paneer to a light brown and remove to drain on a plate. . the garlic and coriander seeds.5-cm/1-inch cubes. Heat the ghee in a frying pan and cut the paneer into 2.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. Add the paneer and mutter (peas) along with the yogurt.
Caution: Don't allow chili powder to burn . Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Add Paneer pieces to the gravy and cook until done. Now mash it in a mixer. add chili powder and immediately pour on the indian palak paneer. Add all spices except red chili powder. 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. Heat oil in a kadai. Now add onions and fry till golden brown. Add ginger-garlic paste and stir-fry for a minute. Just before serving. Take out in a bowl. . heat pure ghee in a small pan. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Hold the pan over bowl. Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger.
. Add the chillies and tomatoes and fry till they are soft and pulpy. Garnish with chopped coriander and serve hot. add the cumin seeds. garam masala powder. tomatoes and chillies finely. Heat oil in a deep bottomed pan. Add turmeric powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. chopped onions and the ginger garlic paste. fry till brown.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. salt and little water so that all the masalas are well combined.
Cover. Cover and cook over a moderate heat for about 10 minutes. .ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. potatoes. Serve the aloo palak hot as a side dish. lowering the heat and cook for another 5 minutes. Add the spinach. salt and chilies.
Stir in the tomato puree. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.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. . prick all over with a fork and soak in the water with little salt for 2 hours. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. curd and salt. Deep fry the potatoes until golden brown. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for 10 minutes. Dry the potatoes on a cloth and heat the ghee or oil.
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.
. until the vegetable are tender. Add the cauliflower florets and fry. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. stirring. Add the potatoes. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. 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. until they begin to splutter. the ground spices and salt and cook for 7-10 minutes. Add the green chilli and fry for a further 1 minute. for 5 minutes.
For a different taste in aloo sabzi . curry leaves. Heat oil in a pan. peel and cube the potatoes. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. . you can substitute mustard seeds with cumin seeds. Green chillies 4-5 nos. add the mustard seeds. fry till the seeds start spluttering. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. slit green chillies.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add salt and turmeric powder and cubed aloo (potatoes). Serve the aloo sabzi hot with roti or paratha.
Keep these unevenly broken potatoes aside until further use. add yogurt 1 tbsp at a time. . and then simmer uncovered for about 15 minutes.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). Heat the ghee. add potatoes and green chillies. by holding each in the palm of your hand and closing the fist. turn around over high heat. stirring vigorously until all of it is well blended. turmeric and chilli powder. add ginger and sauté till slightly fried. Serve aloo dahi wale hot. Lower the flame. Add garam masala. garnished with coriander leaves. When the cumin splutters. salt. until they look slightly fried. bring the mixture to a boil. add cumin and asafoetida. Add about 2 cups water. Stir a few times until well mixed. coriander.
coriander. salt and half of the coriander leaves. . 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 . finely crushed 2 green chilies. the reserved cooking liquid. sliced 3 medium sized tomatoes. turmeric and chili powder and sauté over low heat until the oil separates. then add garlic and chopped ginger and green chilies. uncovered until the liquid has been absorbed. Finely chop the remaining ginger.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Simmer. Sauté for 5 minutes. cumin.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. reserving 1 cup of cooking liquid. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain. coriander leaves and shredded ginger. Add tomatoes. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Add chole. Heat oil and sauté onions till golden.
peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. . add the spice paste and another 150ml/5fl oz water. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. When the vegetables are cooked. Cover. Stir and simmer gently for 5 minutes. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant).5cm/1in pieces 1 medium-sized potato (100g/4oz). the yogurt and the garam masala. Bring to the boil. Meanwhile put the coconut. peas. Stir gently to mix well. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes.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). carrots. Now add the tomatoes. chillies. Add 250ml/8fl oz/1 cup water. Bring to the boil and simmer gently for 2-3 minutes. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. French beans and potato in a medium-sized saucepan. cut into 2. Set aside.
4 kg Hara Chana 50ml oil 4gm ginger and green chilly. and saute for 2 minutes. . 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. green chilli. add cumin. Add hara channa and cook until done. Garnish the hara chana masala with chopped corriander and serve hot. cloves. bay leaf. Add lemon juice.HARA CHANA MASALA RECIPE INGREDIENTS: 1. 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 .
Heat oil in a kadhai add chopped onions and green chilies till tender. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Cut the top of tomato (tamatar ) like a cap. 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. Gently scoop out the centers . put little butter and pressure cook for one whistle. 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. Serve the stuffed paneer tomato hot. Place tomatoes in a cooker container . Red chili powder to taste. . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Fill tomatoes with the mixture.mix well and cock for a minute. Add paneer . Keep aside the scooped portion and chop the cut tops .
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). Serve hot. mashed potatoes and peas and fry for few moments. 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. 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. Mash the boiled potatoes. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. chopped coriander leaves and thinly sliced rings of tomato.
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. brown Serve aloo bonda hot with chutney. garam masala. . chili powder. coriander. add turmeric powder. little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. In a bowl take a cup of gram flour. Dip each ball in the batter and deep fry them till golden. Make small balls of aloo (potato) mixture. and green chilies to the mashed aloo (potatoes) and mix well.
. salt. Add about 1/4 tsp of tamarind and green chutneys in each. Garnish with finely chopped coriander. Sprinkle finely chopped onions. red chilli powder.SEV PURI RECIPE INGREDIENTS: 10 . .Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. Serve fresh. Sprinkle cumin powder. Fill with a few chopped boiled potato cubes. Then generously sprinkle sev all over the puris.
BHEL PURI RECIPE INGREDIENTS: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: Mix the puffed rice. tomatoes.. onions. Drain the water from the grated potatoes and mix that as well. Add the sev and kaara pusa directly and mix well. Lightly crush and add the nimkis and golgappas. Serve immediately. . Mix all the ingredients under seasoning and add to this. Finally garnish with coriander leaves and lemon juice.
Mix and knead well into a dough. add chopped onions. Heat oil in a kadai.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. peel and mash the potatoes well. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. . Add ginger garlic paste. turmeric powder. Boil channa with baking soda in pressure cooker till soft. Divide the dough into balls. add the bread crumbs and knead well. turmeric powder and salt. chat masala powder. fry till the onions are light golden brown. add ginger garlic paste. red chilli powder and fry for 30 seconds. Now. Now add tomatoes and salt. To prepare the ragada: Wash and soak channa for about 6 . garam masala powder.8 hours. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. dhania powder. Take the mashed potatoes into a bowl. Press each ball with hand so that it would make into a round patty. jeera powder.
curd and mix well. Sprinkle chopped onions and coriander leaves. add the boiled peas. . Cover and cook on medium heat for 3-4 minutes.Now. Sprinkle a pinch of chat masala powder and serve hot. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Pour the ragada on the cutlets. Take the serving plate. enough water. put two cutlets in the plate.
Stuff the eggplants with this mixture. Add coconut and stir fry until browned. until done. Grind the mixture to a paste using blender. add little water if necessary. Heat the remaining oil in a pan and add the vegetables. Add little water if needed.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Roll the potatoes in the remaining mixture. Slit each eggplant lengthwise into four. remove and allow to cool. Cook over low heat without burning. Now in the grinded mixture mix cayenne powder. tamarind paste. reserving some. Serve hot with roti. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. cashews and turmeric powder. Now add sliced onions and fry until brown. coriander seeds and peppercorns. . Saute for a minute. Keep an eye. sugar. salt. keeping the stem end intact..
red chilli powder. Mix in ginger paste. Cut onions finely. Add a cup of water. garlic paste and stir fry for half a minute. Stir fry on low heat up for five minutes. coriander powder. Serve hot with naan and roti .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. bring it to a boil and then mix in green peas and mushrooms. Heat up oil in a kadhai. mix in green cardamom. Mix in cashew nut paste dissolved in one cup of water. cinnamon stick and cut onions and stir fry until light golden brown. stir well. wash and cut mushrooms in quarters. Mix in tomato puree. garam masala powder and salt and stir fry till oil leaves the masala. turmeric powder. Adjust seasoning.
Make two medium size chapati. Mix grated cauliflower. Note: It makes 18 parathas. Turn it and pour half tablespoon oil or butter. chili powder. 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. 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). as you would do for any paratha/roti. Spread it on the paratha and shallow fry over low heat. salt. ginger. Now roll it slightly. and garam masala as a filling in paratha. green chilies. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. .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. Cook on a low heat till golden brown. ajwain. coriander leaves. Cook on a pre-heated Tawa (flat griddle plate).
. Place the rumali roti carefully over it and cook till done. maida. salt and baking powder and sieve them together.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. 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). Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Fold it like a handkerchief. Serve rumali roti hot with indian curry.
Add the remaining oil. knead again.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. Serve hot. Knead the dough again and cover and leave for 2-3 hours. . eggs 2tbsp of oil in a bowl. About half an before the naan are required. turn on the oven to maximum heat. milk. Mix the sugar. salt and baking powder into a bowl and make a well in the middle. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. Divide the dough into 8 balls and allow rest for 3-4 minutes. Pour this into the center of the flour and knead adding water if necessary to form soft dough. then cover with damp cloth and allow the dough to stand for 15 minutes.
turmeric powder and mix well. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. . chili powder. Note: It can also be cooked in an oven or tandoor. Knead well again the dough and make balls. Roll into a slightly thick chapati than usual. Rub oil into the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. salt.
For stuffing heat oil in a kadhai over moderate heat. Divide the mixture into 10 equal portions. Turn it and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). then drop asafetida. Toss in ginger and green chilies. Now roll it slightly.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). A few seconds later add the peas. . Cook on a low heat till golden brown.maida. Fry until ginger starts turning brown. Seal the edges so that mixture doesn't come out. Add remaining ingredients and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool. Turn it and again pour oil or butter on the other side. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Make two medium size chapati. 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.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
as you would do for any paratha/roti. Cook the lachha parata on a low heat till golden brown. (Refer the picture). Spread it on the paratha and shallow fry over low heat. Spread Oil on every fold. 1tbsp oil & salt. Heat the ghee so that it turns to liquid. Now spread the ghee properly over entire surface. Take a Ping-Pong ball size lump of dough. Make dough 30 minutes before and cover it with moist muslin cloth. Using a knife make a 2" cut lengthways and fold it inwards . 5 to 6 " diameter using dry flour. Now roll it into a circle of appox. Turn the lachha paratha and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). .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). Turn it and again pour oil or butter on the other side. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
Add all the stuffing items to mashed potatoes and mix it properly. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Mash the potatoes.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Make two medium size chapati. Now roll it slightly. Put it in a pre-heated oven at 450-degree. When top side is done change the side and keep a check (till properly baked) Spread butter over it. . as you would do for any parantha/roti. Serve aloo paratha hot with yogurt (curd). add the filling to the one chapati and cover it with the second one.
Pre-heat the griddle and cook the rotis on each side. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. vegetables or curries . Divide it into ten portions and flatten them out using rolling pin.
Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. red chillies. Add the ground paste and saute till oil leaves the sides of the pan. Remove and keep aside. Serve with steamed rice or bread. Fry sliced onions. add the potatoes and 2-3 cups of water. Garnish with coriander. cardamoms and green chillies till the onions are transparent. cloves. . Simmer for 10-12 minutes. peppercorns. Add vinegar and simmer for another 5-6 minutes. coriander seeds. Remove the lid. cumin seeds and the cinnamon with malt vinegar. garlic.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Add the pork and pressure cook till almost done.
Add almond essence and food colouring if required. Mould into desired shapes. . Knead into a soft dough with egg whites on a clean surface.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar.
Remove form the heat and mix in the cardamom powder. Kneed this well with the milk powder and sugar. Knead again to blend. Pat into a flat cake and cool completely. . Then hang it up in a muslin cloth to drain for 3 hours. Cut into squares and decorate with silver foil.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. Allow to cool slightly. Heat the ghee in a heavy pan and add the cheese mixture. Stir-Fry over very low heat until the ghee separates. The milk solids are turned into cheese now.
Now add the sugar. nuts and cardamom seeds. ground green cardamom seeds (chotti elaichi) 1tbsp.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. until it has thickened and reduced to about 13/4th cups. Pour the mixture into Kulfi molds or small ramekins. stir well. . cut across into 3-4 slices. and serve. heavy pan and bring to boil over high heat. stirring constantly. To serve. Stir the sides of the pan constantly to avoid scalding. thinly sliced 1tbsp. skinned badam (almonds). remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. sugar or to taste 1/2 tsp. about 6 hours. distributing evenly. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. Slip each kulfi on to a dessert plate. (This will take about 40-45 minutes). stiring constantly. skinned pista (pistachios). allow to cool. Now lower the heat and cook the milk. Cover with plastic wrap or foil and freeze until set.
but do not try to move them. They will sink to the bottom of the pan. Slip in the balls into the hot oil from the side of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. one by one. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Heat the oil on high and then lower the heat to medium. After about 5 mins. Place the balls on a plate. Bisquick. Make balls by gently rolling each portion between your palms into a smooth ball. Cover with a damp yet dry kitchen towel. the balls will rise to the surface. The balls must be fried very slowly under medium temperatures. Add just enough whole milk to make a medium-hard dough. Now they must be gently and constantly agitated to ensure even browning on all sides. Divide the dough into 18-20 portions. This will ensure complete cooking from inside and even browning. gently shake the pan to keep the balls from browning on just one side. Instead. butter.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. .
Add powdered sugar and mix well. gently turning occasionally. Allow to cool. add cardamom. while on heat. Take some mixture and press into mould. The on slow till done. invert and carefully. Put mixture in a large heavy or nonstick pan. unmould. The pedas are ready to be served. Use cookie moulds.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. Mix pistachios and cardamom seeds and press a bit on top of each. Mix well. When mixture thick and gooey. Make sure to stir continuously. Heat first on high for few minutes. or shape pedas with palms into patty rounds. When set well.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. and take off fire. If using moulds. first sprinkle some at bottom. .
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. Add hot water. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. . The lapsi is ready when the ghee starts oozing out from the sides of the pan. Serve the lapssi hot garnished with blanched almonds and pistachios. Saute on a high flame till it turns pinkish brown. Heat ghee in a heavy bottomed pan. ghee and 1/2 cup water. partly cover and cook on a medium flame till most of the water has evaporated.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Add more water if the wheat is not tender enough. Once all the water has evaporated. add the sugar. Stir.
Remove from oven. Bake at 350 degrees for 35 minutes or until it sets. . cool at room temperature and cut into 2" squares.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Decorate the rasmalai with pistachios. Mix the other ingredients. chill for 2-3 hours and then serve. except the pistachios well in a separate dish and pour over the squares. It should not get brown. Place them in a dessert bowl.
(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.CRULLERS INGREDIENTS: 4 slices Bread 1 cup Condensed milk 1 cup Sugar 1 tblsp Powdered sugar 2 cups sieved Refined flour 2 Eggs 1/2 tbsp Cinnamon powder 2 tbspn Milk A pinch Nutmeg (Jaiphal) grated A pinch Baking powder 3 tblsp Butter 2 cups Oil for deep frying How to make crullers: Cream the butter and sugar in a basin with a wooden spoon. Sprinkle the powdered sugar on top. Eve the refined flour along with the baking powder into the basin.the final product is going to be the same. Make a dough using a little water. Deep fry in a kadai till golden brown in colour. Knead until smooth and soft and the dough is free from stickiness. but don’t worry if you cant make balls make whatever shape u can manage-. I know that many of u might be amateurs at cooking. Allow the dough to stand for 20 minutes.drain. Add the cinnamon and the nutmeg. Make a hole in the centre of each rounds so that it resembles like doughnuts. Roll the balls into 3" diameter rounds having a thickness of 0.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. .5 cms. Divide the dough into even sized balls.mix thoroughly all the ingredients in the basin adding the milk.
add a little of the milk and mix it in well. make a well in the center and break the eggs into it. Get a little fat really hot before pouring in the batter. then bake in a moderate oven for 30 minutes. . still beating. then add the rest of the milk. raising the heat just enough to brown it at the end. When half the milk is in. Add about a tblspful of cold water at the last minute for a really light pudding. The batter should stand for atleast 1 hour before it is used.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. beat well for 10 minutes.
fold in the stiffly beaten whites. Dissolve the gelatine in a little warm milk. leave to cool. add the sugar. . Turn out when set. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Add the vanilla essence and pour into a wetted mould.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. Then take the saucepan off the fire.
In one portion add cocoa powder. Bake this tin in a preheated oven at 180 .MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. essence and sugar. Mix well till the batter is smooth. Cream together the butter. . Cool the cake and invert it on a dish. Now mix flour and milk alternately in the mixture. Divide this batter into 2 parts. Grease and line a 8 inch baking tin.
For the glaze mix all the glaze ingredients together and boil the mixture for one minute. . Add in the apples and the nuts. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.APPLE CAKE 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. Pour this mixture in a baking pan and bake for 1. eggs and vanilla extract together.15 minutes at 350 degrees F. Apple cake is ready. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
. Decorate the cake with icing and candy. Let it cool completely. Place each half of the round on two corner of the square to make a perfect heart shape.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Also bake a two-layer cake in a square pan. Slice the round one in half.
To secure candies use icing. Line icing along remaining seams. freeze and serve. . 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 seams to secure. Put the boxes in freezer. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. Tops boxes with 6 graham cracker halves. Cut down graham crackers crosswise to make half. Let it freeze for about half-hour.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. Decorate boxes according to liking with candies and icing. Pour one scoop ice cream in the center of each of six graham cracker halves.
Then put it in the fridge for 1 hour before serving with fresh.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. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Grease pudding mould and pour the mixture into the mould. Mix well. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .40 minutes or until the pudding is spongy. Beat the eggs and add the essence. Put off the flame and add the beaten eggs and the breadcrumbs. Allow the pudding to shrink before unmoulding. . thick and sweetened cream.
. If the mixture is too stiff. cover with a double piece of greased paper and steam for 2 1/2 hours. 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. Boil these in water until soft. Remove from fire and add 2 tspfuls of lemon juice. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. add a little more milk. Add the marmalade.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. Put mixture into a greased basin. Dish up the pudding and serve with the sauce. sieving the flour and baking powder. Stir well and simmer for about 3 minutes. egg and milk. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips.
finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. . Curd rice is ready to be served. mix all the ingredients with yogurt (curd) and milk. When the mustard seeds start popping add chana and urad daal. After a minute. Take the pan off the gas. mustard seeds 1 1/2 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Add mustard seeds to the oil. chana daal 1 tsp. add in the ginger. coriander and green chilies. Mix the salt and desiccated coconut. Just before serving. Add in the rice. Sauté them for a minute. urad daal 1 tsp.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.
Fry whole spices. Add half-saffron dissolved in little warm milk. turmeric powder. . Garnish kashmiri pulao with fried onions. Cook a little.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. Heat oil and fry onions till golden brown and remove. walnuts & cashew nuts. add rice and sauté. Add hot water and mix well. Finish with remaining saffron and cook till grains are separated and done.
Now add this to the boiled rice and mix well. curry leaves.Lemon rice is ready to be served. Now add green chilies. allow to splutter. Add turmeric powder and peanuts. . salt and fry for 2 minutes.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. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Take it off from the flame and add lemon juice and mix well. fry till brown.
TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Finally add the water and cook covered till done. Pureed tomatoes are sauted with spices and then added to rice. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 cup basmati rice. Seve hot. Now add the dry spices. salt and saute. INGREDIENTS: 2 large tomatoes made into a thick puree. Put in the rice and mix well. 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. .
add the remaining garam masala and sauté over medium heat until it begins to crackle. saute for half a minute add the chopped vegetables and stir for a minute. ginger. Heat ghee. Add turmeric and chili powder. Beat the curd in a bowl and divide into two equal portions. sprinkle little saffron curd. some more water and add half the whole garam masala and salt in a pan. stir. add 2/3 cup water. garlic and stir for a minute. Add the dry fruits and nuts when the vegetables are done. mint and coriander. Slice the onions and green chilies. Add the portion of plain curd. Then add green chilies. . then simmer until the vegetables are cooked.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. Bring the rice to a boil and cook until the rice is done. Chop the coriander and mint leaves. Add onions until golden brown. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Put the rice. Drain and keep aside. Peel ginger and garlic and chop finely. Dice the peeled potatoes and carrots and wash them. Drain the water. Soak the almonds in water for half an hour and keep aside. In the handi with the cooked vegetables. and bring to a boil.
Serve the hyderabadi biryani hot with mint chutney and other vegtables. mint and coriander and top it with the remaining rice. Place a moist cloth on top. . Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed.Then spread half the rice and again sprinkle the remaining saffron-curd.
When onions are golden add slit green chillies. Fry the onions. cloves. Cook it for 8 to 10 minutes till the rice is done. Garnish with chopped corriander leaves and serve hot. Fry for 2 minutes. Don't discard the cooked dhal water. Add the washed. curry leaves and a part of the corriander leaves. Add salt. Add the cooked dhal. . cinnamon and cardamom. Set aside. mint.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. Keep the remaining corriander leaves for garnishing. ginger and garlic paste. Add cooked dhal water. drained rice and chopped tomatoes. Fry for few minutes. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. mix well and add 3 cups of water.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Take the yogurt and make it fine by putting in a blender for just 2 rotations. . 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. Add all the fried vegetables. potato. cinnamon and caraway seeds powder. cloves. Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Add this fine yogurt and stir well.Cook it in pressure cooker or in a pan or microwave. Take 1 tblsp oil in a pan and add mustard seeds. Then add onions and saute them for a minute ot till they get pink in color. Take this vegetable biryani out in a rice serving dish. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break.Heat it for about 10 seconds. green chilli. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. 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). Fry the green peas also. Cook for about 3 minutes.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. carrot.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle. black pepper powder and stir for about half minute.
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. Add the peas. garam masala. Add the rice and stir fry for about 10 minutes. Cover the bowl with the aluminium foil. . Make a fine paste of green chilies.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.15 minutes. garlic. cashew nuts & coconut. 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. 1/2 tsp salt and 2 cup of water. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Add the shrimps and 1/2 tsp salt. Put it in the oven for about 10 . 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. Add the paste to the onions and stir for about 5 minutes.
Or you can grill the chicken over hot charcoal. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. cover and leave to marinate for 2-3 hours. Cut the onion. Put in a round dish with the lemon juice. Serve with hot with mint chutney. salt . capsicum. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces.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. . Decorate with lemon pieces and mint leaves. Take off from oil and put it on absorbent paper. Skew chicken and vegetables closely on bamboo skewers. Mix well. and tomatoes into small cubes.black pepper soya sauce and hot sauce. Heat up oil in a big size frying pot or karahi.
Stir frequently. Add the chicken pieces and layer the rest of the cut onions on top. Add lemon juice and fry for another minute. ground coriander. stirring frequently fry for 8-10 minutes to a golden color. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. . Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. turmeric and salt to the chicken and mix well to cover the chicken pieces. Serve hot. Sprinkle with chopped coriander leaves. Mix in meat and onions to it. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Mix in the bay leaves stir fry for another minute stirring frequently. ginger and garlic. Spread half of the cut onions on the bottom. Heat up oil in another pan.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Mix in cut onions. Stir well to mix all the ingredients. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. 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. fry the mixture until it is well browned and a thick onion sauce has formed. Cover pot with a tight fitting lid.
Add the masala powders and stir. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. Heat the remaining oil and coconut oil. de-vein and wash the prawns. Strain the curry through a mesh pressing well to extract all the flavors. add salt to taste. Peel the mangoes and cut into wedges.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Heat 4 tablespoons of oil in a vessel. . Lightly pound the methi seeds and keep. curry leaves and the kodumpuli. Peel and chop the onion. Cut the drumstick into 3" pieces. Add the coconut residue and 4 cups of water. add the onion and fry till transparent. Add the marinated prawns. Put in the green and curd chillies. Keep aside. Remove from heat and add the coconut milk and reheat to simmering point. Keep the coconut residue also. Pat them dry and marinate in turmeric powder and little salt. Boil till it reduces by half and thickens. Cook till the prawns are 3/4th done. drumsticks and mangoes. wash and slit the green chillies and the curd chillies. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. add the methi seeds and the whole red chillies and stir well. Pour in the curry and simmer till it combines well.
Squeeze both lemons and remove the juice. Mix all the ingredients for the marinade and apply uniformly on the fish. fry few pieces at a time. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. .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. Cut slices of about 1/2. garlic and grind to a smooth paste.3/4 " thickness. Serve hot with lemon wedges. Wash and chop the curry leaves finely. Rest it for an hour in the refrigerator. Peel ginger. Do not crowd the pan.
. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Make powder of fenugreek leaves and mix it to the flour. chili powder. turmeric powder and mix well. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Knead well again the dough and make balls. Note: It can also be cooked in an oven or tandoor. salt. Rub oil into the flour.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour.
and marinade dribs onto the charcoal. As the meat cooks. Bhunao (Saute/stir-fry): Small quantities of water. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. jeera. in massive doublewalled ovens called bukharis. ginger. its fat. garlic and green chillies are fried in oil.Also known as tadka or chonk. kadipatta. before adding the vegetables for example. repeatedly. Bhunna: In India. for example. In Rajasthan. or mud ovens. 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. Do-Piaza: . burn or cook unevenly. cooked meats are placed around this. the main ingredient (meat or vegetable) is added and cooked. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. yogurt. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. Usually onions. etc and coats the entire dish being prepared. roasting of meat is done in tandoors. pouring the tempered oil over dal. sending up sizzling steam that permeates the whole joint. This smoking adds a delicate flavour to the prepared meats. vinegar and spices for a day or two before eating. After the oil separates from the mixture. Bukhara: Dum Pukht cuisine in India is over 200 years old. This smoky flavour is greatly prized. degs.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. but to make sure that this doesn’t stick. tomatoes. The oil extracts and retains all the sharp flavours of the rai. or bowl. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. or as the last. huge quantities of food was cooked in large vessels. and stock are introduced to the pan if and when the ingredients start to stick. a small amount of water is added. hing.
. in which the food is cooked. is placed directly on the table. which is constantly stirred until cooked. Dum means. and like kadhai cooking is eaten immediately. Kadhai cooking is quick and no water is used in this style of cooking. it is used to cook food very fast. The food continued to cook in its own steam. retaining all its flavour and aroma. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. Kadhai (Round bottomed pan): Usually the kadhai. is done in a wok or kadhai. it is said he could conjour up culinary delights using only two onions. the lid helps retain the aroma and flavour. all children in India are told. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Talna (Frying): In Indian cooking frying. For example mutton cooked in that particular style is called Ghosht do piaza. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning.Mullah Do-Piaza. Both bhunao and dum are aspects of Handi cooking. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. “to steam” or “mature” a dish. the outer rim is used to keep the food warm. The round bottom uses less oil and cooks the food evenly. One of the navratnas . Dum (Steaming): In the olden days. where everyone eats out of it. Tawa: A thicker version of the household griddle. Some coal was placed on the lid to ensure even cooking. when it is called for. was the legendary cook at Akbar’s court.
sliced 04. Continue to cook over low heat for a few minutes. 1 big tomato. cut into four 12. peppercorns and curry leaves. Add fish pieces and salt. chillies. A few curry leaves 09. crushed 06. 1 cup thick coconut milk Method 01. 2 cup refined vegetable oil 03. Remove from heat and serve hot. 2 cups thin coconut milk 10. 1 cup onion. 05.MRS.M. 1 tsp garlic. crushed 08. 6 green chillies. 1/2 kg fish fillets. Cook the fish over low heat with the lid on until the gravy thickens. 1 tsp peppercorns. Clean fish well in salted water. half slit 07. ginger. Saute onion. Add thin coconut milk and stir to a simmering point. Heat oil in a pan. 1 tsp ginger. 03. taking care to see that the curry does not curdle. MATHEW FISH MOLEE INGREDIENTS: 01. cut into pieces 02. 04. Stir in tomato and thick coconut milk. 02. To serve 6 .K. garlic. crushed 05. Salt to taste 11.
add the sliced onions and fry till brown. Splutter the mustard seeds. sliced 4. Add the remaining curry leaves. In an earthenware vessel. ½ cup coconut oil or any refined vegetable oil 2. 2” ginger 6. 2 cups onion. 2 cups water 10. 5. Add the prawn mixture and fry well. shell and devein. 1 tsp chilli powder 2. ½ prawns For the masala 1. julienned For the seasoning 1. remove from fire. 1 tsp mustard seeds 3. 4. 6. Remove from fire and serve hot. 8-10 curry leaves 9. 10 button onions 5. mix the ground ingredients with cocum. 1 tsp ginger. Salt to taste 11. Heat the oil in a pan. a few of the curry leaves. A few curry leaves Method 1. When the curry is almost dry. 10 garlic cloves 7. water and salt.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. To serve 5 . 3 pieces cocum. washed and soaked in water 8.M. Wash prawns. 1 tsp coriander powder 3. 2. 1/8 tsp pepper powder 4.Mrs. 3. Coarsely grind ingredients 1 to 6. K. Immerse and cook prawns until soft with 1 tsp ginger.
sliced thin and small. Splutter mustard seeds. 1 kg mutton or chicken 2. Cook the meat. ¾ dsp chilli powder 3. Grind into a paste ingredients 2 to 10. 1 dsp coriander powder 4. A few curry leaves 15. Cut into medium-size pieces. sliced long 14. K.MEAT OOLARTHIYATHU Mrs. 1 tsp aniseed 8. . ½ cup coconut. ½ tsp turmeric powder 5. ¼ cup refined vegetable oil 2. 3. 1 cup hot water For the seasoning: 1. 1 tsp mustard seeds 3. 3 cloves 10. 2” cinnamon 9. Stir in the meat and fry well until dry. sliced 12. 4. finely chopped To serve 10 Method: 1. ½ tsp cumin seeds 7. 16. ½ cup button onions. 8 garlic cloves 13. adding the ground paste and ingredients 11 to 18. ¼ tsp pepper corns 6. 2. 2 tsp ginger. 2 cardamom pods 11.M. 2 dsp onion. 1 dsp vinegar 17. Salt to taste 18. Mathew You will need: 1. remove from fire. Wash and clean the meat. smeared with salt and turmeric and fried. and fry the onion. Heat oil. After the meat is tender and coated with a little gravy.
vinegar and salt.K.M. Remove from fire. long slices onion 1 dsp.Heat oil and fry mustard. Turmeric powder ½ cup oil 1 tsp. See that the gravy is thick and creamy. Let the meat cook till oil floats on top. Add the soaked masala and fry it on slow fire till the oil separates. When it splutters. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Serve hot.Mrs.PORK CURRY HOT .Mathew INGREDIENTS: 1 kg.Note:½ cup thick coconut milk can be added last and allowed to simmer once. cut into small pieces 3 dsp. Pepper powder ½ tsp. Mustard seeds ¼ cup thin. Add boiling water. Chilli powder 1 dsp. Stir in the meat and saute. Pork. . Coriander powder ½ tsp. add onion and saute till it turns light brown in colour.
9 Cardamom.1 kg.2 teaspoon Turmeric powder.¼ teaspoon Cinnamon (1” length). the gravy and coconut milk are added and when it begins to boil well. the meat pieces are added. Coriander powder.½ teaspoon Black pepper.½ cup Coconut milk extracted from I cup scraped coconut.1” piece Vinegar.2 Nos.1 teaspoon Cumin.Mrs.4 dessert spoon Onions sliced.½ cup Potatoes cut to square cubes and fried.DUCK ROAST –I . Once it is cooked the gravy is separated. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.3 cups.M. the meat pieces are marinated with the paste along with vinegar and salt. Three cups of water are poured to this and the meat pieces are cooked. To prepare The second set of ingredients are ground to a smooth paste. a little more is added and the sliced onions are sauted.1 dessert spoon salt. K.to taste Coconut oil.¼ teaspoon Sahjeera. Mathew Duck meat cut to large pieces. This is then transferred to the serving dish and decorated with the fried potato cubes. When it is sauted well. When the gravy thickens and mixes well with the meat. If oil in the kadai is not enough. it is taken off the fire. .1 piece Cloves. Garlic pods-8 Nos Ginger.
add the fried pieces of duck and cook until all the gravy has been absorbed. Pour the masala gravy into the same pan and add the fried onion. 1 tsp peppercorns 6. In the same pan. 4. Add 2 cups hot water and cook the duck. sliced. 10. 3 potatoes. 1 cup thick coconut milk Method 1. 3. fry onion and keep aside. covering the pan with a tight-fitting lid. 11. ¼ cup refined vegetable oil 18. 9. Drain and keep aside. parboiled and quartered lengthwise 16. 8 garlic cloves 11. 2 cardamom pods 10. adding more oil if necessary. 2. Apply this paste o the duck pieces. 1” ginger 12. 2 cups hot water 15. Add vinegar and salt. Fry the potatoes in ghee and oil. Salt to taste 14. 5. 2 dsp coriander powder 3. To serve 6 . Grind into a paste ingredients 2 to 11. 2” cinnamon 8. Remove from fire and serve the roast with the potatoes around it. When the duck is cooked. K. 1 tsp aniseed 7. Add the coconut milk. Fry the cooked pieces of duck in the remaining oil.M. 7. soaked in salt water and squeezed dry 19. 2 dsp ghee 17.Mathew You will need: 1. 8.Mrs. Drain the oil from the pan. 12. 1 kg duck 2. Wash and clean the duck/ cut into large pieces. separate the pieces from the gravy. ½ cup onion. Drain and keep aside. 9 cloves 9. 2 tsp chilli powder 4. ½ tsp turmeric powder 5. When this boiled. 1 dsp vinegar 13. 6.DUCK ROAST –II . 13.
cardamom seeds. Stir a few seconds. add the ginger. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. reduce heat to low and simmer for about an hour. peeled and coarsely. light 10 tablespoon vegetable oil 2 large yellow onions. garlic paste. Heat oil in large saucepan over medium heat. stirring frequently. and coarsely chopped 10 garlic cloves. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. Stir until the paste browns slightly. Add the vindaloo paste. Remove onions with a slotted spoon and put them in a blender. Serve over rice. a little at a time. ground 2 lb chicken breast (boneless). cut into. black pepper. peeled and cut into. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. When hot. peeled. . chopped (or less) 1 tablespoon coriander seeds. half-rings 6 tablespoon water 1 ginger. Add about 3 T water and blend until you have a smooth paste. Fry onions. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Set aside. In a small bowl. black mustard seeds and fenugreek seeds together in a spice grinder. ground 1/2 teaspoon turmeric. until they are a rich. Cover the saucepan. but do not discard the oil. Add the chicken. Turn off the heat. whole 1 teaspoon peppercorns. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. This mixture is the vindaloo paste. combine ground spices. Add this onion paste to the spices in the bowl. tomato sauce and potatoes to the chicken in the saucepan. vinegar. salt.CHICKEN VINDALOO 2 teaspoon cumin seeds. whole 1 teaspoon fenugreek seeds. cayenne pepper and brown sugar. Add the coriander and turmeric. or until potatoes are tender. Put the ginger and garlic in a blender. dark brown. cinnamon. Heat the remaining oil in the saucepan over medium heat. fresh (1-inch cube). and brown lightly. Stir and bring to a slight boil.
2. Add Garam Masala and corriander leaves and cook for another 10 minutes. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom. 4. Keep it aside and drain oil. almonds with water. Put the chicken. . 6. Put the onions and fry for a few minutes. Pour the paste from the blender and fry for a couple of minutes till the oil separates. bay leaves and cloves and fry till bay leaves turn brown. 8. 5.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. whipped cream and salt and cook gently (low heat) for 20 minutes. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Grind the ginger. garlic. Add 1 tbsp of yogurt and fry for 30 seconds. 3. 7.
Grind a bit of black pepper in the center of the cream. Bring soup to the boil. by Stendahl . minced 2 tablespoon fresh ginger. In a large soup pot. 5.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. then lower heat and simmer 10 minutes. Add the stock. ** 1/4 cup heavy cream 1 fresh ground pepper. 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. Add the minced chicken breast. Recipe By : "The Bombay Palace Cookbook". * 1 cup cooked chicken. melt the butter over medium heat. top with a teaspoon of heavy cream in the center of each bowl. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. and the 1/2 cup of milk. blending well. the sugar and salt. When serving. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. 4. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Simmer 5 minutes. 3. Stir in the garlic and ginger paste and the dry masala. 2.
Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. 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. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. Baste with the marinade and the remaining oil. Blend in the garlic. baste the other side. turn over. Cut the meat into 1-inch pieces and place on a platter. Thread chicken pieces onto metal skewers and bake for 15 minutes. ground chili. Remove the chicken from the skewers and serve on a platter. and bones from the chicken. Preheat oven to 500 F. cumin. from Feast of India By Rani . Marinate for 30 minutes. skin. Pour it over the chicken and marinate overnight in the refrigerator. oil 4 cloves garlic. garam.masala. peeled and 1 crushed 1 inch piece fresh gingerroot. Mix together the yogurt and half the oil. and paprika. ginger.
minced 1 teaspoon ground cumin seeds 1 salt. .DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Remove from fire and pour 5 tblsps. Put in the rest of the ingredients along with the dal and a little water. ginger and garlic till soft. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Heat 1 tblsp. ghee and fry onoin. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Mix thoroughly with a spoon. to taste 1 chili powder. Cover tightly and cook over a low fire till the dal is tender and quite dry. of ghee over top before serving.
Peel off the darkened skin.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. Cook until tomatoes become soft. garam masala. red chilli powder and salt. • Heat oil in a frying pan or kadhai. . Fry the masala for a minute and add tomatoes. • Mash the brinjal well. Keep on rotating until it gets roasted properly. • Add turmeric powder. Serve it garnished with chopped coriander leaves. Stir properly and fry for about 5 to 7 minutes on medium heat. • Now add peas and mashed brinjal. • Baigan Bharta is ready. Turn upside down when lower portion becomes soft. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Remove from the flame and submerge it in a bowl containing cold water.
• Add remaining spices and fry for a few minutes. Occasionally add a little water if required.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • The mixture would turn almost dry. ginger and garlic in the vegetable oil. • Add chicken pieces and mix well to coat them with the gravy. . • Chettinad chicken is ready to serve. Fry for another 5 minutes. • Put the lid and simmer the contents for about half an hour. • Fry chopped onions. • Add tomato pieces and salt.
Now add chopped garlic. • Take oil in a frying pan and heat it.DAL FRY • 1 Cup toovar dal • 3/4 Cup Chopped onions • 2 1/2 Cups Water • 1/2 tsp Turmeric powder • 3 tbsp Oil • 1 Pinch hing • 1 tsp Chopped garlic • 1 tsp Chopped ginger • 1 Cup Chopped tomatoes • 1 tsp Chopped green chillies • 1/2 tsp Cumin seeds • 1 tsp Chilli powder • 1/4 tsp Turmeric powder • 1/4 Cup chopped coriander leaves • Salt to taste How to make Dal Fry: • Take the dal and wash it properly. • Serve it garnished with chopped coriander leaves. cumin seeds and green chillies. • Pressure-cook the dal until it is done. Soak it in about 2 1/2 cups of water for half an hour. • Dal fry is ready. • Fry the mixture on medium flame for 3 to 4 mintues. ginger. • Pour this mixture into cooked dal and mix thoroughly. onion. Stir the mixture periodically. turmeric powder. • Put chopped tomatoes. chilli powder and salt and fry again on a high flame for about 3 minutes. .
• Add cream and curd to the daal. • Now add turmeric powder. chili powder. and green chilies. • Add onions and saute till golden brown. and salt. ginger. finely chopped • 3 Green chilies.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Saute cumin seeds and add garlic paste. • Mash the mixture and again cook for 15-20 minutes. • Add tomatoes. . • Garnish with chopped coriander and add butter. • Add garam masala powder. • Cook for about 25 minutes. • Serve with naan or rice. Add daal and stir. dhania powder. • Fry till tomatoes turn soft. • Fry for a few minutes. 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. • Heat oil in a kadhai. • Remove from the flame as soon as it begins to boil. • Reduce the flame to medium. • Fry the paste till light brown. • Pressure cook urad daal and rajma with water and little salt. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Curd Ghee Nariyal Ka Doodh Paneer Khoya. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
2 lbs) ---Conversion formula Ounces x 28. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS.
.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. Make sure you always close the lid tightly after use. Store it in an airtight container for up to 3 months. grind by hand and press through a fine sieve afterwards. When the spices give off the fragrance allow to cool slightly. Then grind finely in an electric grinder. If electric grinder is not available. shaking the pan time to time.
without roasting them first. push through a fine sieve.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. Close the lid tightly after use. Store in an airtight container. .
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