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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.
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. cumin seeds and the cinnamon with malt vinegar. cardamoms and green chillies till the onions are transparent. Garnish with coriander. coriander seeds. Fry sliced onions. Remove and keep aside. Serve with steamed rice or bread. cloves. Simmer for 10-12 minutes. Remove the lid. . Add the ground paste and saute till oil leaves the sides of the pan. red chillies. peppercorns. Add vinegar and simmer for another 5-6 minutes. 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. add the potatoes and 2-3 cups of water.
Slit green chillies and cut into half. ginger and garlic paste and malt vinegar. Mix in green chillies and cut tomatoes. Cut onions and tomatoes. Heat up oil in a pan. Make a fine paste of all the roasted spices along with scraped coconut. wash and cut each fish into 5-6 pieces. Stir constantly. Serve hot with steamed rice.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. Mix in cut onions and stir fry till golden brown. Stir fry on a low heat up for about 5 minutes or till fish is just done. Roast cumin seeds. . Bring it to a boil and then mix in fish pieces and salt. Mix in the paste and 11/2 cup of water. coriander seeds and whole red chillies. Stir fry on a medium heat up for 3 minutes.
Cover and cook till the water dries and peas and keema are done. Add cardomoms and garam masala and simmer. . green chillies. Then add a cup of hot water. Garnish with coriander leaves. Add salt. Serve hot with nan or chapatis.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. turmeric and coriander powder.
Soya sauce. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Add fried chicken pieces to it and cook for few minutes. Take 1tbsp. salt . 1tbsp. ajinomoto and remaining Soya sauce. Bring to boil and add sugar. Add 2 cups of chicken broth or water. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. . corn flour. Chinese chili chicken goes well with steamed / boiled rice.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. pepper powder. Cook for 2-3 minutes. salt. Serve chinese chili chicken hot garnished with chopped green onion tops.
Take a tsp. of ginger and garlic paste. Serve the gobi manchurian hot. Add fried Gobi kept aside and mix well. corn flour and salt using water. mix aginomoto. Garnish it with coriander leaves. Heat oil in another pan and add the left ginger & garlic paste. add it to the paste. soya sauce and tomato sauce to it. Keep aside. . Now. Dip the gobi florets in the paste and deep fry till golden brown. chopped onions and green chili to it.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.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Add water. salt. .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. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. corn starch and add few chopped chilies and little salt to it. green chilies and spring onions. Make small balls (like koftas) of the mixture . Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Now in a separate pan heat 2 tbsp oil. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. pepper powder. sugar and soya sauce. Bring it to a boil. Sauté garlic. ajinomoto. drain and keep aside. Gently add the fried balls to the gravy.
Repeat the same till whole batter is utilized. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. cook stirring for 2 minutes. salt.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. Cook both sides of the pancake till golden. Set aside the filling to cool. To make the spring rolls place 2-3 tbsp. . of the filling in the center of each pancake. pepper and soya sauce. sealing the edge with a little flour and water paste. Add the bean sprouts. stir fry for 10-15 seconds. egg and water and make a smooth batter. cabbage and cook tossing the vegetables until they are crisp-tender. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. add ginger . Fold in the sides and form a tight roll. then add carrots. To make the filling heat 2-3 tbsp oil in a wok.garlic and mushrooms. Add leeks (if available) and stir fry for about 1 minute. Serve the vegetarian spring roll hot. Deep fry in hot oil until golden.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt.
. Cook for 10 minutes. 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. Saute the onion. Add juice of half a lime or to taste. chillies. pour into fried masala and put in fish pieces. Then add first milk. curry leaves. ginger. Soak the grated coconut in warm water and then remove and keep aside first milk. When cooked add cornflour dissolved in water and boil.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Take rest of the milk.
mint or coriander chutney. Add fish pieces to the above mixture and mainate them for about 3 hours.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. Heat oil in a pan. fry fish pieces on both sides till golden & crisp. chopped in circles. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. . Serve fried fish tikka with chopped onions. ajwain . cumin seeds powder. garam masala. lemon juice. salt. chili powder.
green chillies. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. 5 cm long and 4 cm wide. Fry for about 5 minutes. Empty the paste into a deep dish or shallow bowl. discard it. Serve the fried fish hot with green chutney.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 . As water accumulates at one end. karhai or frying pan over a medium flame. until the fish is cooked through. dip 2 or 3 pieces of fish. Fry all the pieces of fish this way. . Set the oil to heat in a wok. When very hot.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. 1/4 tsp of salt and tbsp of water into the blender. turning the pieces over once. Remove with a slotted spoon. Add 1/4 tsp of salt to the yogurt and mix it in. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. 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. garlic. Blend until you have a paste. Put the yogurt into another deep dish or shallow bowl. Put the green coriander. Set the plate at a tilt and leave it tilted for 2-3 hours.
Curry leaves Fresh coriander Garnish. grated coconut. chopped 2 tsp Garlic. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. cloves. poppy seeds. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. red chili powder and turmeric powder and sauté. coriander seeds. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Roast the whole red chilies. Cover and cook till the chicken is done. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Chop the onions and tomatoes separately. cinnamon. Onion. large 2 tsp Ginger. Add the tomatoes. Cloves 1/2 tsp Turmeric powder 1 no. rotis or tandoori naan . Lemon 10-12 no. cumin seeds. medium 1 no. star anise. remove the skin and cut into small pieces.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. . Green cardamom 2 no. Add the chicken. Whole red chilies 1" stick Cinnamon 3 no. green cardamom. Tomatoes. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. then add curry leaves and the ground paste and sauté for some time.
Unmold at once on platter and fill with indian chicken curry. Add chicken and mushrooms. heat until plump. Rice Ring : Melt butter in skillet. stir and heat through. Add all to rice and mix. curry powder. drained Salt To Taste Rice Ring 1/4 cup butter 1/2 cup chopped onion 1/4 cup slivered almonds 1/2 cup light raisins 6 cups hot cooked rice 6 1/2 cup ring mold How to make curry chicken : Melt butter in saucepan. add apple. Serve over rice ring. 3/4 teaspoon salt and broth. Cook until onion is tender. add onion and almonds (until golden). Combine cornstarch. Stir into onion mixture. diced 1 (3 ounce) can mushrooms. . Press mixture into greased mold. garlic and onion. stirring constantly. Cook until thickened. add milk. celery. Add raisins.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.
Put tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. . boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. Preheat oven to 350º F. While doing this. Marinate overnight in the refrigerator. tomatoes. Bake the chicken for 8 minutes. cut into 2 inch cubes. Add the chicken breast. tomato paste 10 oz. basting with margarine twice. make the sauce in Part B. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger. Deseed and chop green chilies.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomato puree 2 lbs. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Drain excess marinade and bake for another 2 minutes.
Add fenugreek and ginger juliennes. stir. add honey to taste.Add ginger and garlic paste. and serve with the chicken tikka masala . green chilies. red chili powder. Cook over low heat until reduced to a thick sauce. Add butter and cream. and salt. Stir. cardamoms. Strain through a strainer and bring to a boil. cloves. If the sauce tastes sour.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides. 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. Sprinkle lemon juice and chat masala and serve with onion rings .CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd.
Once it starts boling add the marinated chicken. add the coriander powder.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Cook covered till the chicken is tender and serve hot with rotis. chopped 1 medium onion. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes. After that put in the garlic and then the onion. Once the tomatoes start getting a little roasted. Now heat oil in a wok and throw in the cloves first. . Once the onions are pink in color add the tomatoes. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. sliced 1 tsp coriander powder 10 cloves garlic. 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.
Continue cooking it on medium flame till ghee/oil begins to separate. Heat clarified butter (ghee) in a pan. garam masala. tomato (tamatar) paste. red chili powder (lal mirchi). Add onion (pyaj). . Grind onion (pyaj). ginger (adrak). green chilly (hari mirch). Simmer for 2 minutes. cream (malai). Grate mava.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Add mava. Add salt. turmeric (haldi). Take off the fire and serve hot.
Take off the fire and serve hot. .. Then add tomato paste. cream . green chilly. Put off the flame. Saute onions till pink in color. Keep it aside for an hour. Heat butter in a pan. Add cottage cheese. ginger. Chop onion very finely. salt. 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. turmeric. Continue cooking it on medium flame till ghee/oil begins to separate. curd. garam masala. red chili powder. Grind tomato.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.
mix in onion paste and stir fry till pink. turmeric powder. Keep aside. Heat up oil in a pan. Mix in salt. Mix in coriander powder and stir to mix well. Take off the heat. Sprinkle with cut coriander. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. crushed red chillies on the bread croutons and mix well. roasted sesame seeds. red chilli powder and roast till the oil leaves the masala. . Mix in broken cashewnuts and raisins. roasted khoya and stir. Mix in boiled peas and stir. Sprinkle cut green chillies. Mix in ginger-garlic paste and sautÃ©. Mix in tomato puree.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. Boil green peas.
Turn off the gas. Add to the kadahi.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . . You can enjoy this vegetable for 8-10 days if kept in a refrigerator. jeera and sabut red chilly. hing. Heat mustard oil in a kadahi. Serve sangri ki sabzi hot with dal ke parathe. ( soak it for a 1/2 hour). Add curd. sangar and soaked amchur. Put it in a pressure cooker and wait for 1 whistle. When the tadka is ready add the masala paste.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. Strain the sangar through a strainer. If required add the strained water. Cook it for 10-15 minutes. Now give tadka by adding mustard (grounded). Keep the strained water aside.
Add the green chillies. garlic. Mix together the cottage cheese. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. and garnish the chilli paneer with finely cut spring onions and coriander. egg. Mix well. soya sauce.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. ginger and water to just coat the paneer pieces with the mixture. 1 tsp salt. salt. ajinomoto and the fried paneer cubes. corn flour. vinegar. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. .
cloves. tomato. Mince cloves and cinnamom. Heat clarified butter in a pan. Then add onion. Serve with nan or paranthas. red chili powder and orange color. Add paneer and capsicum pieces. When the capsicum are done put off the flame. ginger. Add bay leaf. Cook on low flame. ginger paste..KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Continue cooking it on medium flame till ghee/oil begins to separate. . tomato. salt. Grind onion. capsicum in long pieces. Take off the fire and serve hot. cinnamon.
Stir for 56 minutes over low heat. the garlic and coriander seeds.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. . Add the turmeric and the paste mixture and fry until the ghee starts to separate. 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. Heat the ghee in a frying pan and cut the paneer into 2. tomato and salt. Serve the matar paneer sprinkled with garam masala and coriander. chili. Fry the paneer to a light brown and remove to drain on a plate.5-cm/1-inch cubes. Pour in the water and simmer gently for 20 minutes.
Hold the pan over bowl. add chili powder and immediately pour on the indian palak paneer. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. 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. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Heat oil in a kadai. Add all spices except red chili powder. Now mash it in a mixer. Boil the spinach in water and cool it. heat pure ghee in a small pan. . Now add onions and fry till golden brown. Add Paneer pieces to the gravy and cook until done. Just before serving.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add ginger-garlic paste and stir-fry for a minute. Take out in a bowl. Caution: Don't allow chili powder to burn .
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. chopped onions and the ginger garlic paste. Add turmeric powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Add the chillies and tomatoes and fry till they are soft and pulpy. Garnish with chopped coriander and serve hot. . tomatoes and chillies finely. salt and little water so that all the masalas are well combined. add the cumin seeds. garam masala powder. fry till brown. Heat oil in a deep bottomed pan.
Add the spinach. Serve the aloo palak hot as a side dish.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. lowering the heat and cook for another 5 minutes. . salt and chilies. Cover and cook over a moderate heat for about 10 minutes. Cover. potatoes.
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). Deep fry the potatoes until golden brown. . Cook for 10 minutes. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. curd and salt. prick all over with a fork and soak in the water with little salt for 2 hours. Stir in the tomato puree. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Dry the potatoes on a cloth and heat the ghee or oil. Drain and set aside.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes
ALOO BAIGAN RECIPE INGREDIENTS: 1/2" piece of ginger root 2 Minced green chilies 1/4 cup Shredded unsweetened coconut 1/2 tsp Garam masala 4 tbsp Ghee 1 tsp Black mustard seeds 1/2 tbsp Whole cumin seeds 1/8 tsp Asafetida 6 md Potatoes, boiled & cubed 1 tsp Turmeric 1 tbsp Coriander 1 sm Eggplant in 1" cubes 1 tsp Salt 3 tbsp Fresh coriander, chopped 1 tbsp Lemon juice Preparation of aloo baingan: Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.
ALOO TOOK RECIPE INGREDIENTS: 500 gm aloo (potatoes) -peeled and cut into rounds Oil for deep frying 1 tsp salt 1 1/2 tsp red chillies-coarsely pounded 1/4 tsp black pepper 1 tsp dried mango powder How to make aloo tuk: Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.
Drain well and set aside. Add the green chilli and fry for a further 1 minute.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. the ground spices and salt and cook for 7-10 minutes. Add the potatoes. . Add the cauliflower florets and fry. until the vegetable are tender. until they begin to splutter. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. stirring. for 5 minutes.
Heat oil in a pan. add the mustard seeds. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. you can substitute mustard seeds with cumin seeds. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. For a different taste in aloo sabzi . . Green chillies 4-5 nos. slit green chillies. Serve the aloo sabzi hot with roti or paratha. fry till the seeds start spluttering. curry leaves.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. peel and cube the potatoes. add salt and turmeric powder and cubed aloo (potatoes).
salt. Serve aloo dahi wale hot. add cumin and asafoetida. turmeric and chilli powder. and then simmer uncovered for about 15 minutes. When the cumin splutters. coriander. until they look slightly fried. bring the mixture to a boil.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). Stir a few times until well mixed. stirring vigorously until all of it is well blended. add potatoes and green chillies. Keep these unevenly broken potatoes aside until further use. Lower the flame. garnished with coriander leaves. turn around over high heat. Add about 2 cups water. add yogurt 1 tbsp at a time. Add garam masala. add ginger and sauté till slightly fried. by holding each in the palm of your hand and closing the fist. Heat the ghee. .
the reserved cooking liquid. cumin. . Simmer.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. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. salt and half of the coriander leaves. uncovered until the liquid has been absorbed. sliced 3 medium sized tomatoes. then add garlic and chopped ginger and green chilies. Drain. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Add tomatoes. finely crushed 2 green chilies. Sauté for 5 minutes. coriander leaves and shredded ginger. coriander. Heat oil and sauté onions till golden. reserving 1 cup of cooking liquid. turmeric and chili powder and sauté over low heat until the oil separates. Finely chop the remaining ginger. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic.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. Add chole. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 .
Add 150ml/5fl oz water and grind to a fine paste. Add 250ml/8fl oz/1 cup water. cut into 2. 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. Now add the tomatoes. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Bring to the boil. carrots. Cover. When the vegetables are cooked. poppy seeds and salt in the container of an electric blender. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Stir gently to mix well. chillies. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. the yogurt and the garam masala.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). add the spice paste and another 150ml/5fl oz water. . Bring to the boil and simmer gently for 2-3 minutes.5cm/1in pieces 1 medium-sized potato (100g/4oz). peas. French beans and potato in a medium-sized saucepan. Set aside. Meanwhile put the coconut. Stir and simmer gently for 5 minutes.
bay leaf. add cumin.HARA CHANA MASALA RECIPE INGREDIENTS: 1. . Add lemon juice.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. cloves. Garnish the hara chana masala with chopped corriander and serve hot. green chilli. Add hara channa and cook until done. chopped ginger. and saute for 2 minutes. chopped coriander and garam masala powder. 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.
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 .
Keep aside the scooped portion and chop the cut tops . Heat oil in a kadhai add chopped onions and green chilies till tender. Gently scoop out the centers .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. Cut the top of tomato (tamatar ) like a cap. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry.mix well and cock for a minute. Add paneer . Serve the stuffed paneer tomato hot. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Place tomatoes in a cooker container . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Red chili powder to taste. put little butter and pressure cook for one whistle. Top with grated cheese and chopped coriander. Fill tomatoes with the mixture. .
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. chopped coriander leaves and thinly sliced rings of tomato. Serve hot. . mashed potatoes and peas and fry for few moments.STUFFED CAPSICUM RECIPE INGREDIENTS: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much). Now add all spices. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Mash the boiled potatoes.
little salt and chili powder to it. coriander. add turmeric powder. garam masala. and green chilies to the mashed aloo (potatoes) and mix well. brown Serve aloo bonda hot with chutney.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. chili powder. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). Dip each ball in the batter and deep fry them till golden. 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. In a bowl take a cup of gram flour. Make small balls of aloo (potato) mixture. .
Fill with a few chopped boiled potato cubes. salt. . Serve fresh.. Sprinkle finely chopped onions. Then generously sprinkle sev all over the puris. Garnish with finely chopped coriander. Add about 1/4 tsp of tamarind and green chutneys in each.Flat Puris (crisp) 1 cup Fine Sev 1/2 cup chopped Onion (Pyaj) 1/2 cup Curd (Dahi) 3 tblsp Tamarind (Imli) Chutney 3 tblsp Coriander Leaves (Dhania Patta) Chutney 1/2 cup boiled Potato (Aloo) 1 tblsp Chaat Masala 1/2 tsp Red chili pepper (Lal Mirchi) 1/2 tsp Cumin Seed (Jeera) How to make sev puri: Arrange the puris on a plate make a hole in each puri in the centre. red chilli powder. Sprinkle cumin powder.SEV PURI RECIPE INGREDIENTS: 10 .
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. Lightly crush and add the nimkis and golgappas. Mix all the ingredients under seasoning and add to this. Finally garnish with coriander leaves and lemon juice. onions. .. Add the sev and kaara pusa directly and mix well. Serve immediately. Drain the water from the grated potatoes and mix that as well. tomatoes.
jeera powder. red chilli powder and fry for 30 seconds.8 hours. To prepare the ragada: Wash and soak channa for about 6 . add ginger garlic paste. dhania powder. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. add chopped onions. Take the mashed potatoes into a bowl. chat masala powder. Press each ball with hand so that it would make into a round patty.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. fry till the onions are light golden brown. Boil channa with baking soda in pressure cooker till soft. Now. Heat oil in a kadai. peel and mash the potatoes well. garam masala powder. Divide the dough into balls. turmeric powder. add the bread crumbs and knead well. Add ginger garlic paste. turmeric powder and salt. Mix and knead well into a dough. . Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
To serve cutlet ragada: Prepare tamarind chutney and mint chutney. enough water. . Sprinkle a pinch of chat masala powder and serve hot.Now. Cover and cook on medium heat for 3-4 minutes. curd and mix well. put two cutlets in the plate. Sprinkle chopped onions and coriander leaves. Take the serving plate. add the boiled peas. Pour the ragada on the cutlets.
Add little water if needed. Roll the potatoes in the remaining mixture. Slit each eggplant lengthwise into four. . until done. Now in the grinded mixture mix cayenne powder.. Serve hot with roti. cashews and turmeric powder. Heat the remaining oil in a pan and add the vegetables. coriander seeds and peppercorns. sugar. Keep an eye. 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. Add coconut and stir fry until browned. Stuff the eggplants with this mixture. keeping the stem end intact. Now add sliced onions and fry until brown. Grind the mixture to a paste using blender.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Cook over low heat without burning. tamarind paste. remove and allow to cool. salt. Saute for a minute. reserving some. add little water if necessary.
bring it to a boil and then mix in green peas and mushrooms. Add a cup of water. garlic paste and stir fry for half a minute. Mix in tomato puree. Mix in cashew nut paste dissolved in one cup of water. Stir fry on low heat up for five minutes. stir well.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Adjust seasoning. Heat up oil in a kadhai. Serve hot with naan and roti . coriander powder. wash and cut mushrooms in quarters. turmeric powder. cinnamon stick and cut onions and stir fry until light golden brown. Cut onions finely. garam masala powder and salt and stir fry till oil leaves the masala. mix in green cardamom. Mix in ginger paste. red chilli powder.
chili powder. Spread it on the paratha and shallow fry over low heat. and garam masala as a filling in paratha. Turn it and again pour oil or butter on the other side. Now roll it slightly. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Turn it and pour half tablespoon oil or butter. ajwain. . Mix grated cauliflower. Cook on a pre-heated Tawa (flat griddle plate). salt. as you would do for any paratha/roti.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. add the filling to the one chapati and cover it with the second one. Cook on a low heat till golden brown. green chilies. Note: It makes 18 parathas. Make two medium size chapati. coriander leaves. 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). ginger.
. 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. Place the rumali roti carefully over it and cook till done. Serve rumali roti hot with indian curry. Fold it like a handkerchief. 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. maida.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Pour this into the center of the flour and knead adding water if necessary to form soft dough. About half an before the naan are required. Divide the dough into 8 balls and allow rest for 3-4 minutes. Knead the dough again and cover and leave for 2-3 hours. Mix the sugar. knead again. salt and baking powder into a bowl and make a well in the middle. Add the remaining oil. turn on the oven to maximum heat. milk. eggs 2tbsp of oil in a bowl. Shape each ball of dough with the palms to make an oval shape.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. Serve hot. then cover with damp cloth and allow the dough to stand for 15 minutes. Bake the indian bread naan until puffed up and golden brown. .
Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. chili powder. Note: It can also be cooked in an oven or tandoor. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. salt. turmeric powder and mix well. . Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual.
then drop asafetida. Make two medium size chapati.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Divide the mixture into 10 equal portions. For stuffing heat oil in a kadhai over moderate heat. Remove the pan from the heat and allow to cool. Fry until ginger starts turning brown. Cook on a pre-heated Tawa (flat griddle plate).maida. A few seconds later add the peas. Turn it and pour half tablespoon oil or butter. . add the filling to the one chapati and cover it with the second one. Spread it on the paratha and shallow fry over low heat. Cook on a low heat till golden brown. Now roll it slightly. Toss in ginger and green chilies. Turn it and again pour oil or butter on the other side. Seal the edges so that mixture doesn't come out. Add remaining ingredients and stir-fry for about 2 minutes. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
as you would do for any paratha/roti.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. 1tbsp oil & salt. Cook the lachha parata on a low heat till golden brown. Using a knife make a 2" cut lengthways and fold it inwards . Turn the lachha paratha and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Cook on a pre-heated Tawa (flat griddle plate). Now spread the ghee properly over entire surface. Spread Oil on every fold. Make dough 30 minutes before and cover it with moist muslin cloth. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Now roll it into a circle of appox. Heat the ghee so that it turns to liquid. (Refer the picture). . Take a Ping-Pong ball size lump of dough. 5 to 6 " diameter using dry flour.
as you would do for any parantha/roti. Mash the potatoes. .ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Now roll it slightly. Put it in a pre-heated oven at 450-degree. add the filling to the one chapati and cover it with the second one. Make two medium size chapati. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Add all the stuffing items to mashed potatoes and mix it properly. Serve aloo paratha hot with yogurt (curd).
Divide it into ten portions and flatten them out using rolling pin. Pre-heat the griddle and cook the rotis on each side.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 . Butter the besan roti generously and serve hot with lentils.
add the potatoes and 2-3 cups of water. cumin seeds and the cinnamon with malt vinegar. Simmer for 10-12 minutes. Remove the lid. cloves. peppercorns. garlic. Garnish with coriander. . Add the ground paste and saute till oil leaves the sides of the pan. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Add the pork and pressure cook till almost done. coriander seeds. Serve with steamed rice or bread. Remove and keep aside. Add vinegar and simmer for another 5-6 minutes. Fry sliced onions. cardamoms and green chillies till the onions are transparent.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. red chillies.
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. Knead into a soft dough with egg whites on a clean surface. . Mould into desired shapes. Add almond essence and food colouring if required.
Then hang it up in a muslin cloth to drain for 3 hours. The milk solids are turned into cheese now. Kneed this well with the milk powder and sugar. Remove form the heat and mix in the cardamom powder. Pat into a flat cake and cool completely. Knead again to blend. Allow to cool slightly.MILK BURFI RECIPE INGREDIENTS: 4 cup Whole Milk 4 tsp fresh Lemon Juice 4 tblsp dried Milk Powder 6 tblsp powdered Sugar (Cheeni) 6 tbsp Ghee 1 tsp Cardamom Powder 2 sheets Edible Silver Foil (Varq) How to make milk burfi: Heat the milk slightly and curdle it by adding the lemon juice. Stir-Fry over very low heat until the ghee separates. Cut into squares and decorate with silver foil. . Heat the ghee in a heavy pan and add the cheese mixture.
stiring constantly. and serve. skinned pista (pistachios). To serve. Cover with plastic wrap or foil and freeze until set. ground green cardamom seeds (chotti elaichi) 1tbsp. nuts and cardamom seeds. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. Now lower the heat and cook the milk. cut across into 3-4 slices. thinly sliced 1tbsp. . stirring constantly. Slip each kulfi on to a dessert plate. (This will take about 40-45 minutes). Now add the sugar. Stir the sides of the pan constantly to avoid scalding. heavy pan and bring to boil over high heat. stir well. skinned badam (almonds).PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. until it has thickened and reduced to about 13/4th cups. sugar or to taste 1/2 tsp. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. about 6 hours. allow to cool. distributing evenly. Pour the mixture into Kulfi molds or small ramekins.
Bisquick. The balls must be fried very slowly under medium temperatures. but do not try to move them. Make balls by gently rolling each portion between your palms into a smooth ball. Divide the dough into 18-20 portions. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Instead. Add just enough whole milk to make a medium-hard dough. This will ensure complete cooking from inside and even browning. If the temperature of the oil is too high then the gulab jamuns will tend to break. Cover with a damp yet dry kitchen towel. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Heat the oil on high and then lower the heat to medium. the balls will rise to the surface. butter. one by one. Place the balls on a plate.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. After about 5 mins. Now they must be gently and constantly agitated to ensure even browning on all sides. gently shake the pan to keep the balls from browning on just one side. Slip in the balls into the hot oil from the side of the pan. They will sink to the bottom of the pan. .
and take off fire. add cardamom.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. Allow to cool. while on heat. The pedas are ready to be served. first sprinkle some at bottom. gently turning occasionally. or shape pedas with palms into patty rounds. When mixture thick and gooey. Put mixture in a large heavy or nonstick pan. Take some mixture and press into mould. Mix well. Mix pistachios and cardamom seeds and press a bit on top of each.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. unmould. . The on slow till done. Use cookie moulds.Add powdered sugar and mix well. invert and carefully. If using moulds. When set well. Heat first on high for few minutes. Make sure to stir continuously.
Add hot water. Heat ghee in a heavy bottomed pan.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Once all the water has evaporated. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. ghee and 1/2 cup water. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. add the broken wheat. Add more water if the wheat is not tender enough. add the sugar. Stir. Serve the lapssi hot garnished with blanched almonds and pistachios. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Saute on a high flame till it turns pinkish brown. . partly cover and cook on a medium flame till most of the water has evaporated.
Mix the other ingredients. It should not get brown. Place them in a dessert bowl. cool at room temperature and cut into 2" squares. Decorate the rasmalai with pistachios. chill for 2-3 hours and then serve. except the pistachios well in a separate dish and pour over the squares. . Bake at 350 degrees for 35 minutes or until it sets. Remove from oven.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Allow the dough to stand for 20 minutes.the final product is going to be the same.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Roll the balls into 3" diameter rounds having a thickness of 0. I know that many of u might be amateurs at cooking.drain.5 cms. Add the cinnamon and the nutmeg. Make a dough using a little water. but don’t worry if you cant make balls make whatever shape u can manage-. Deep fry in a kadai till golden brown in colour. Divide the dough into even sized balls.mix thoroughly all the ingredients in the basin adding the milk. Eve the refined flour along with the baking powder into the basin.(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. . Knead until smooth and soft and the dough is free from stickiness. Make a hole in the centre of each rounds so that it resembles like doughnuts.
still beating. make a well in the center and break the eggs into it. . then bake in a moderate oven for 30 minutes. Get a little fat really hot before pouring in the batter. add a little of the milk and mix it in well. 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. raising the heat just enough to brown it at the end.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. then add the rest of the milk. When half the milk is in.
leave to cool. Dissolve the gelatine in a little warm milk. fold in the stiffly beaten whites. Then take the saucepan off the fire. 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. 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.
Mix well till the batter is smooth. Cream together the butter. .MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Cool the cake and invert it on a dish.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. First pour 1 layer in the tin then the second and continue this process alternatively. Divide this batter into 2 parts. In one portion add cocoa powder. essence and sugar. Now mix flour and milk alternately in the mixture. Bake this tin in a preheated oven at 180 . Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Grease and line a 8 inch baking tin.
eggs and vanilla extract together. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Add in the apples and the nuts.15 minutes at 350 degrees F. Apple cake is ready. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. When the cake is baked remove it from the oven and white it is worm pour the glaze on it. . Pour this mixture in a baking pan and bake for 1.
.VALENTINE'S DAY CAKE RECIPE INGREDIENTS: Double Layer Cake Icing Candy How to make valentine's day cake: In a round pan bake a two-layer cake. Decorate the cake with icing and candy. Slice the round one in half. Also bake a two-layer cake in a square pan. Let it cool completely. Place each half of the round on two corner of the square to make a perfect heart shape.
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.VALENTINE SURPRISE RECIPE INGREDIENTS: 18 Graham Crackers (whole plain) 1/2 cup Strawberry-Flavor Ice Cream or Frozen Yogurt 1/2 cup Ice Cream Scoop Classified Valentine Candies. Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Tops boxes with 6 graham cracker halves. freeze and serve. Line icing along remaining seams. Line icing along seams to secure. Let it freeze for about half-hour. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. Cut down graham crackers crosswise to make half. . To secure candies use icing.
Gently mix in the cooca powder. Warm the milk and mix in the sugar.40 minutes or until the pudding is spongy. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Beat the eggs and add the essence. Then put it in the fridge for 1 hour before serving with fresh. Allow the pudding to shrink before unmoulding. Mix well. . Grease pudding mould and pour the mixture into the mould. thick and sweetened cream.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Put off the flame and add the beaten eggs and the breadcrumbs.
sieving the flour and baking powder. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. add a little more milk. Stir well and simmer for about 3 minutes. Add the marmalade. If the mixture is too stiff. castor sugar 1 egg 1/4 tspful baking powder 1/2 cup milk marmalade sauce How to make marmalade pudding: Mix all the dry ingredients together. egg and milk. . Boil these in water until soft.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. cover with a double piece of greased paper and steam for 2 1/2 hours. Dish up the pudding and serve with the sauce. Remove from fire and add 2 tspfuls of lemon juice. Put mixture into a greased basin.
Add mustard seeds to the oil. urad daal 1 tsp. Mix the salt and desiccated coconut. When the mustard seeds start popping add chana and urad daal. . Sauté them for a minute. Add in the rice. mix all the ingredients with yogurt (curd) and milk. coriander and green chilies. chana 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. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Take the pan off the gas. Curd rice is ready to be served. After a minute. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. add in the ginger. Just before serving. mustard seeds 1 1/2 tsp.
KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. Finish with remaining saffron and cook till grains are separated and done. Add hot water and mix well. Fry whole spices. Add half-saffron dissolved in little warm milk. turmeric powder. Heat oil and fry onions till golden brown and remove. Cook a little. add rice and sauté. walnuts & cashew nuts. . Garnish kashmiri pulao with fried onions.
. Take it off from the flame and add lemon juice and mix well. Add turmeric powder and peanuts. Now add this to the boiled rice and mix well. allow to splutter. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. salt and fry for 2 minutes. Now add green chilies. fry till brown.Lemon rice is ready to be served. curry leaves.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.
. INGREDIENTS: 2 large tomatoes made into a thick puree. salt and saute. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. 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. Now add the dry spices. 1 cup basmati rice. Pureed tomatoes are sauted with spices and then added to rice. Put in the rice and mix well.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Finally add the water and cook covered till done. Seve hot.
Dice the peeled potatoes and carrots and wash them. ginger. Slice the onions and green chilies. Heat ghee. Add onions until golden brown. Soak the almonds in water for half an hour and keep aside. sprinkle little saffron curd. add 2/3 cup water. Bring the rice to a boil and cook until the rice is done. add the remaining garam masala and sauté over medium heat until it begins to crackle. Chop the coriander and mint leaves. mint and coriander. Dissolve saffron in warm milk and add it to one portion of the curd mixture. saute for half a minute add the chopped vegetables and stir for a minute. Beat the curd in a bowl and divide into two equal portions.HYDERABADI BIRYANI RECIPE INGREDIENTS: 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste How to make hyderabad biryani: Wash and soak the basmati rice for half an hour. Add the dry fruits and nuts when the vegetables are done. then simmer until the vegetables are cooked. Peel ginger and garlic and chop finely. Put the rice. and bring to a boil. Then add green chilies. garlic and stir for a minute. Drain the water. Add turmeric and chili powder. stir. . Drain and keep aside. Add the portion of plain curd. some more water and add half the whole garam masala and salt in a pan. In the handi with the cooked vegetables.
cover the lid tightly so that it gets sealed. Place a moist cloth on top. . mint and coriander and top it with the remaining rice. Serve the hyderabadi biryani hot with mint chutney and other vegtables.Then spread half the rice and again sprinkle the remaining saffron-curd. Put the handi on dum in a pre-heated oven for 15-20 minutes.
mix well and add 3 cups of water. drained rice and chopped tomatoes. Garnish with chopped corriander leaves and serve hot. Set aside. Add salt. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. Don't discard the cooked dhal water. mint. Fry for few minutes. cinnamon and cardamom. Add the washed. . Add cooked dhal water. Fry the onions. ginger and garlic paste. Fry for 2 minutes. curry leaves and a part of the corriander leaves.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. Add the cooked dhal. Keep the remaining corriander leaves for garnishing. When onions are golden add slit green chillies. cloves. Cook it for 8 to 10 minutes till the rice is done.
raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Fry the green peas also. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. green chilli. 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). carrot. Take 1 tblsp oil in a pan and add mustard seeds. cinnamon and caraway seeds powder.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Serve the vegetable (veg ) biryani hot with raita and pickle.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. . Add this fine yogurt and stir well. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. potato. Add salt and red chilli powder and stir. black pepper powder and stir for about half minute.Cook it in pressure cooker or in a pan or microwave. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add fine chopped tomatoes and fry till they are properly cooked.Heat it for about 10 seconds. 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. Then add onions and saute them for a minute ot till they get pink in color. cloves. Add all the fried vegetables. Garnish with dry fruits and green coriander leaves.
In a serving bowl mix the shrimps and rice together. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Cover the bowl with the aluminium foil. garlic.15 minutes. 1/2 tsp salt and 2 cup of water. ginger. cashew nuts & coconut. Add the paste to the onions and stir for about 5 minutes. 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 peas. Preheat the oven to 300°F. Add the rice and stir fry for about 10 minutes. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. garam masala. Put it in the oven for about 10 . When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Make a fine paste of green chilies. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. Add the shrimps and 1/2 tsp salt.
Cut the onion. Heat up oil in a big size frying pot or karahi. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. . Skew chicken and vegetables closely on bamboo skewers. Mix well. Decorate with lemon pieces and mint leaves. cover and leave to marinate for 2-3 hours. Put in a round dish with the lemon juice. capsicum. Or you can grill the chicken over hot charcoal.black pepper soya sauce and hot sauce. Take off from oil and put it on absorbent paper. and tomatoes into small cubes. salt . Serve with hot with mint chutney.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.
stirring frequently fry for 8-10 minutes to a golden color. Heat up oil in another pan. Sprinkle with chopped coriander leaves. Serve hot. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. turmeric and salt to the chicken and mix well to cover the chicken pieces. Mix in cut onions. Lightly grease a heavy based sauce pot with 1 tblsp of oil. . Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Spread half of the cut onions on the bottom. Add lemon juice and fry for another minute. Stir well to mix all the ingredients. ground coriander. Mix in the bay leaves stir fry for another minute stirring frequently. Stir frequently. Mix in meat and onions to it. fry the mixture until it is well browned and a thick onion sauce has formed.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak).peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Mix in the chilli powder. ginger and garlic. Add the chicken pieces and layer the rest of the cut onions on top. Cover pot with a tight fitting lid. 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.
Keep the coconut residue also. de-vein and wash the prawns. . Heat the remaining oil and coconut oil. Strain the curry through a mesh pressing well to extract all the flavors. Add the coconut residue and 4 cups of water. Peel the mangoes and cut into wedges. drumsticks and mangoes. add salt to taste. Heat 4 tablespoons of oil in a vessel. Keep aside. Lightly pound the methi seeds and keep. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. curry leaves and the kodumpuli. Cook till the prawns are 3/4th done. Add the masala powders and stir. Boil till it reduces by half and thickens. Remove from heat and add the coconut milk and reheat to simmering point. Add the marinated prawns. Pat them dry and marinate in turmeric powder and little salt. Pour in the curry and simmer till it combines well. Peel and chop the onion. add the onion and fry till transparent. (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. Put in the green and curd chillies. Cut the drumstick into 3" pieces.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. wash and slit the green chillies and the curd chillies. add the methi seeds and the whole red chillies and stir well.
Peel ginger.3/4 " thickness. garlic and grind to a smooth paste. Do not crowd the pan. Rest it for an hour in the refrigerator. Cut slices of about 1/2. Wash and chop the curry leaves finely. Squeeze both lemons and remove the juice. . Serve hot with lemon wedges. 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. fry few pieces at a time. Mix all the ingredients for the marinade and apply uniformly on the fish.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.
Note: It can also be cooked in an oven or tandoor. salt. Make powder of fenugreek leaves and mix it to the flour. Knead well again the dough and make balls. . Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Roll into a slightly thick chapati than usual. chili powder. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. 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. turmeric powder and mix well.
a small amount of water is added. The oil extracts and retains all the sharp flavours of the rai. Do-Piaza: . Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. garlic and green chillies are fried in oil. before adding the vegetables for example. kadipatta. Bhunna: In India. As the meat cooks.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. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. roasting of meat is done in tandoors. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. vinegar and spices for a day or two before eating. and marinade dribs onto the charcoal. for example. jeera. or as the last. Usually onions. This smoking adds a delicate flavour to the prepared meats. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. or bowl. degs. pouring the tempered oil over dal. yogurt. sending up sizzling steam that permeates the whole joint.Also known as tadka or chonk. tomatoes. but to make sure that this doesn’t stick. Bhunao (Saute/stir-fry): Small quantities of water. its fat. This smoky flavour is greatly prized. 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. huge quantities of food was cooked in large vessels. ginger. in massive doublewalled ovens called bukharis. etc and coats the entire dish being prepared. burn or cook unevenly. or mud ovens. the main ingredient (meat or vegetable) is added and cooked. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. cooked meats are placed around this. After the oil separates from the mixture. repeatedly. hing. and stock are introduced to the pan if and when the ingredients start to stick. In Rajasthan. Bukhara: Dum Pukht cuisine in India is over 200 years old.
in which the food is cooked. Some coal was placed on the lid to ensure even cooking. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Dum means. Kadhai (Round bottomed pan): Usually the kadhai. the lid helps retain the aroma and flavour. where everyone eats out of it. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. which is constantly stirred until cooked. is done in a wok or kadhai. The food continued to cook in its own steam. The round bottom uses less oil and cooks the food evenly.Mullah Do-Piaza. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. when it is called for. Both bhunao and dum are aspects of Handi cooking. Talna (Frying): In Indian cooking frying. One of the navratnas . Tawa: A thicker version of the household griddle. the outer rim is used to keep the food warm. it is used to cook food very fast. all children in India are told. For example mutton cooked in that particular style is called Ghosht do piaza. retaining all its flavour and aroma. . was the legendary cook at Akbar’s court. and like kadhai cooking is eaten immediately. it is said he could conjour up culinary delights using only two onions. Dum (Steaming): In the olden days. Kadhai cooking is quick and no water is used in this style of cooking. is placed directly on the table. “to steam” or “mature” a dish.
1 tsp ginger. 6 green chillies. crushed 05. 03. 1 cup thick coconut milk Method 01. Saute onion. 1/2 kg fish fillets. Add fish pieces and salt.MRS. crushed 06. MATHEW FISH MOLEE INGREDIENTS: 01. A few curry leaves 09. 2 cup refined vegetable oil 03. taking care to see that the curry does not curdle. 05. cut into four 12. 02. 2 cups thin coconut milk 10. chillies. peppercorns and curry leaves. Heat oil in a pan. Clean fish well in salted water. 1 tsp garlic. 1 cup onion. Add thin coconut milk and stir to a simmering point. ginger. cut into pieces 02. Remove from heat and serve hot. 04. garlic. Salt to taste 11. 1 big tomato. Continue to cook over low heat for a few minutes. 1 tsp peppercorns. half slit 07. crushed 08. sliced 04. Stir in tomato and thick coconut milk. To serve 6 .K.M. Cook the fish over low heat with the lid on until the gravy thickens.
1 tsp chilli powder 2. 8-10 curry leaves 9. 1 tsp coriander powder 3. Add the remaining curry leaves. 2” ginger 6. water and salt. Heat the oil in a pan. 2. 3. 1 tsp mustard seeds 3. In an earthenware vessel. Wash prawns. 1 tsp ginger. 3 pieces cocum. mix the ground ingredients with cocum. When the curry is almost dry. 2 cups onion. Salt to taste 11. 6. add the sliced onions and fry till brown.M. sliced 4. Splutter the mustard seeds. Add the prawn mixture and fry well. julienned For the seasoning 1. shell and devein. Remove from fire and serve hot.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 10 button onions 5. ½ prawns For the masala 1. A few curry leaves Method 1. To serve 5 .Mrs. washed and soaked in water 8. 4. remove from fire. 5. Immerse and cook prawns until soft with 1 tsp ginger. K. 1/8 tsp pepper powder 4. ½ cup coconut oil or any refined vegetable oil 2. Coarsely grind ingredients 1 to 6. 10 garlic cloves 7. a few of the curry leaves. 2 cups water 10.
K. smeared with salt and turmeric and fried.MEAT OOLARTHIYATHU Mrs. 2. Grind into a paste ingredients 2 to 10. adding the ground paste and ingredients 11 to 18. ½ tsp turmeric powder 5. 3. 1 cup hot water For the seasoning: 1. A few curry leaves 15. 2 tsp ginger. 2 cardamom pods 11. ¼ tsp pepper corns 6. ½ cup button onions. 2” cinnamon 9. 1 tsp aniseed 8. 16. and fry the onion. 1 kg mutton or chicken 2. sliced long 14. Splutter mustard seeds. ¼ cup refined vegetable oil 2. 1 dsp coriander powder 4. Heat oil. ¾ dsp chilli powder 3. finely chopped To serve 10 Method: 1. Salt to taste 18. Cut into medium-size pieces. Stir in the meat and fry well until dry. Cook the meat. sliced 12. 8 garlic cloves 13. sliced thin and small. 3 cloves 10. Mathew You will need: 1. remove from fire. 1 tsp mustard seeds 3.M. ½ cup coconut. ½ tsp cumin seeds 7. Wash and clean the meat. . After the meat is tender and coated with a little gravy. 1 dsp vinegar 17. 4. 2 dsp onion.
cut into small pieces 3 dsp. long slices onion 1 dsp. See that the gravy is thick and creamy. Pork. add onion and saute till it turns light brown in colour. Chilli powder 1 dsp.Note:½ cup thick coconut milk can be added last and allowed to simmer once.Heat oil and fry mustard. Remove from fire. Stir in the meat and saute.K. Add the soaked masala and fry it on slow fire till the oil separates.Mrs.Mathew INGREDIENTS: 1 kg. vinegar and salt. Coriander powder ½ tsp.M. Serve hot. Add boiling water. Mustard seeds ¼ cup thin. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Turmeric powder ½ cup oil 1 tsp.PORK CURRY HOT . Let the meat cook till oil floats on top. Pepper powder ½ tsp. When it splutters. .
4 dessert spoon Onions sliced. This is then transferred to the serving dish and decorated with the fried potato cubes. it is taken off the fire. Three cups of water are poured to this and the meat pieces are cooked. K.3 cups. a little more is added and the sliced onions are sauted. To prepare The second set of ingredients are ground to a smooth paste.1” piece Vinegar.1 dessert spoon salt.1 piece Cloves.½ cup Potatoes cut to square cubes and fried.¼ teaspoon Cinnamon (1” length). The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. Mathew Duck meat cut to large pieces. Coriander powder.Mrs.½ cup Coconut milk extracted from I cup scraped coconut.M. If oil in the kadai is not enough.¼ teaspoon Sahjeera.1 kg.2 Nos.2 teaspoon Turmeric powder. When the gravy thickens and mixes well with the meat.1 teaspoon Cumin.to taste Coconut oil. When it is sauted well. the meat pieces are marinated with the paste along with vinegar and salt. the meat pieces are added. the gravy and coconut milk are added and when it begins to boil well. .½ teaspoon Black pepper. Garlic pods-8 Nos Ginger.DUCK ROAST –I . Once it is cooked the gravy is separated.9 Cardamom.
1 tsp aniseed 7. 8 garlic cloves 11. covering the pan with a tight-fitting lid. Wash and clean the duck/ cut into large pieces. K. Fry the potatoes in ghee and oil. sliced. fry onion and keep aside. Grind into a paste ingredients 2 to 11. 10. 9 cloves 9. 3 potatoes. 1” ginger 12. Salt to taste 14. 2 tsp chilli powder 4. 1 dsp vinegar 13. 6.Mathew You will need: 1. 1 cup thick coconut milk Method 1. In the same pan. 2 dsp ghee 17. adding more oil if necessary. 2. Add vinegar and salt. Add 2 cups hot water and cook the duck. 1 kg duck 2. Pour the masala gravy into the same pan and add the fried onion. 3. Add the coconut milk.DUCK ROAST –II . 2 cardamom pods 10. 4. add the fried pieces of duck and cook until all the gravy has been absorbed. 11. 7. When this boiled. 12. To serve 6 . Remove from fire and serve the roast with the potatoes around it. Drain the oil from the pan. soaked in salt water and squeezed dry 19. Drain and keep aside. Fry the cooked pieces of duck in the remaining oil. separate the pieces from the gravy. 5. 2” cinnamon 8.Mrs. 13. ½ cup onion. ½ tsp turmeric powder 5. When the duck is cooked.M. ¼ cup refined vegetable oil 18. 2 cups hot water 15. Drain and keep aside. parboiled and quartered lengthwise 16. 1 tsp peppercorns 6. 8. Apply this paste o the duck pieces. 9. 2 dsp coriander powder 3.
but do not discard the oil. In a small bowl. Add the chicken. half-rings 6 tablespoon water 1 ginger. a little at a time. Set aside. dark brown. Stir a few seconds. When hot. Heat oil in large saucepan over medium heat. stirring frequently. peeled and cut into. Serve over rice. cardamom seeds. black pepper. peeled and coarsely. Add the coriander and turmeric. Add about 3 T water and blend until you have a smooth paste. vinegar. black mustard seeds and fenugreek seeds together in a spice grinder. cayenne pepper and brown sugar. cut into. salt. and brown lightly. Fry onions. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. combine ground spices. whole 1 teaspoon peppercorns. tomato sauce and potatoes to the chicken in the saucepan. and coarsely chopped 10 garlic cloves. chopped (or less) 1 tablespoon coriander seeds. This mixture is the vindaloo paste. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. add the ginger. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. whole 1 teaspoon fenugreek seeds. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. Heat the remaining oil in the saucepan over medium heat. Turn off the heat. . garlic paste. or until potatoes are tender. Add the vindaloo paste. ground 2 lb chicken breast (boneless). Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Stir until the paste browns slightly. light 10 tablespoon vegetable oil 2 large yellow onions. fresh (1-inch cube).CHICKEN VINDALOO 2 teaspoon cumin seeds. Stir and bring to a slight boil. cinnamon. Remove onions with a slotted spoon and put them in a blender. Put the ginger and garlic in a blender. ground 1/2 teaspoon turmeric. Add this onion paste to the spices in the bowl. until they are a rich. peeled. reduce heat to low and simmer for about an hour. Cover the saucepan.
5. almonds with water. 2. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Put the chicken. Add Garam Masala and corriander leaves and cook for another 10 minutes. 3. garlic. Put the onions and fry for a few minutes. 8. bay leaves and cloves and fry till bay leaves turn brown. . Pour the paste from the blender and fry for a couple of minutes till the oil separates. whipped cream and salt and cook gently (low heat) for 20 minutes. Add 1 tbsp of yogurt and fry for 30 seconds. 6. Grind the ginger. 7. Keep it aside and drain oil.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. 4.
Bring soup to the boil. When serving. and the 1/2 cup of milk. 3. melt the butter over medium heat. 4. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Recipe By : "The Bombay Palace Cookbook". Stir in the garlic and ginger paste and the dry masala. Grind a bit of black pepper in the center of the cream. by Stendahl . top with a teaspoon of heavy cream in the center of each bowl. blending well. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. the sugar and salt. 5. then lower heat and simmer 10 minutes. Add the stock. ** 1/4 cup heavy cream 1 fresh ground pepper. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. In a large soup pot. 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. * 1 cup cooked chicken.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. 2. minced 2 tablespoon fresh ginger. Simmer 5 minutes.
from Feast of India By Rani . peeled and 1 crushed 1 inch piece fresh gingerroot.MURGH TIKKA 4 whole chicken breasts 1 juice of 1 medium lemon 1 salt to taste 1 cup plain low-fat yogurt 1/4 cup veg. and bake for 15 minutes more. ginger. Blend in the garlic. Baste with the marinade and the remaining oil. and bones from the chicken. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Mix together the yogurt and half the oil. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat.masala. turn over. Thread chicken pieces onto metal skewers and bake for 15 minutes. Remove the chicken from the skewers and serve on a platter. Cut the meat into 1-inch pieces and place on a platter. cumin. garam. oil 4 cloves garlic. baste the other side. Preheat oven to 500 F. and paprika. Pour it over the chicken and marinate overnight in the refrigerator. Marinate for 30 minutes. ground chili. skin.
DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. to taste 1 chili powder. Remove from fire and pour 5 tblsps. ginger and garlic till soft. of ghee over top before serving. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. . minced 1 teaspoon ground cumin seeds 1 salt. Put in the rest of the ingredients along with the dal and a little water. ghee and fry onoin. Cover tightly and cook over a low fire till the dal is tender and quite dry. Heat 1 tblsp. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. Mix thoroughly with a spoon.
red chilli powder and salt. • Heat oil in a frying pan or kadhai. Stir properly and fry for about 5 to 7 minutes on medium heat. Serve it garnished with chopped coriander leaves. Cook until tomatoes become soft. Turn upside down when lower portion becomes soft. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Now add peas and mashed brinjal. • Mash the brinjal well. Fry the masala for a minute and add tomatoes.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. • Remove from the flame and submerge it in a bowl containing cold water. • Add turmeric powder. • Baigan Bharta is ready. garam masala. . Peel off the darkened skin. Keep on rotating until it gets roasted properly.
• Fry chopped onions. • The mixture would turn almost dry. • Chettinad chicken is ready to serve. • Add chicken pieces and mix well to coat them with the gravy.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Put the lid and simmer the contents for about half an hour. ginger and garlic in the vegetable oil. . Fry for another 5 minutes. • Add tomato pieces and salt. Occasionally add a little water if required. • Add remaining spices and fry for a few minutes.
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. • Fry the mixture on medium flame for 3 to 4 mintues. turmeric powder. • Put chopped tomatoes. Soak it in about 2 1/2 cups of water for half an hour. • Dal fry is ready. chilli powder and salt and fry again on a high flame for about 3 minutes. ginger. Stir the mixture periodically. onion. Now add chopped garlic. cumin seeds and green chillies. • Take oil in a frying pan and heat it. • Pour this mixture into cooked dal and mix thoroughly. • Pressure-cook the dal until it is done. .
• Garnish with chopped coriander and add butter. • Reduce the flame to medium. • Add tomatoes. • Add cream and curd to the daal. • Serve with naan or rice. 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. • Add onions and saute till golden brown. • Fry for a few minutes.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. finely chopped • 3 Green chilies. • Add garam masala powder. . • Now add turmeric powder. chili powder. Add daal and stir. • Saute cumin seeds and add garlic paste. • Fry the paste till light brown. and salt. • Heat oil in a kadhai. • Remove from the flame as soon as it begins to boil. dhania powder. • Pressure cook urad daal and rajma with water and little salt. • Mash the mixture and again cook for 15-20 minutes. and green chilies. ginger. • Cook for about 25 minutes. • Fry till tomatoes turn soft. 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 .Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.
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.
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 (2.2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .
Then grind finely in an electric grinder. Store it in an airtight container for up to 3 months. shaking the pan time to time. . Make sure you always close the lid tightly after use. grind by hand and press through a fine sieve afterwards.GARAM MASALA RECIPE INGREDIENTS: 3 tblsp grated Coconut (Nariyal) 1 tblsp Sesame seeds (Til) 2 tblsp Mustard seeds (Rai/Sarson) 1/4th tsp Saffron (Kesar) threads 1/4th cup green Pepper corns (Kalimirchi) 1/4th cup White Pepper corns 2/3rd cup Green bruised Cardamom (Elaichi) pods 3/4th cup Cumin Seed (Jeera) 1/4th cup ground Nutmeg (Jaiphal) How to make garam masala: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire. If electric grinder is not available. When the spices give off the fragrance allow to cool slightly.
push through a fine sieve. without roasting them first.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. .