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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.
red chillies. Remove the lid. Remove and keep aside. Serve with steamed rice or bread. cumin seeds and the cinnamon with malt vinegar. cardamoms and green chillies till the onions are transparent. cloves. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. coriander seeds. Simmer for 10-12 minutes. peppercorns.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Fry sliced onions. . Garnish with coriander. Add the pork and pressure cook till almost done. Add the ground paste and saute till oil leaves the sides of the pan. garlic. add the potatoes and 2-3 cups of water. Add vinegar and simmer for another 5-6 minutes.
Slit green chillies and cut into half. Mix in cut onions and stir fry till golden brown. Make a fine paste of all the roasted spices along with scraped coconut. Bring it to a boil and then mix in fish pieces and salt. coriander seeds and whole red chillies. Heat up oil in a pan. ginger and garlic paste and malt vinegar. Stir constantly. . Stir fry on a medium heat up for 3 minutes. Mix in the paste and 11/2 cup of water. Mix in green chillies and cut tomatoes. Stir fry on a low heat up for about 5 minutes or till fish is just done. Roast cumin seeds.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Serve hot with steamed rice. wash and cut each fish into 5-6 pieces. Cut onions and tomatoes.
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. Serve hot with nan or chapatis. green chillies. Garnish with coriander leaves. Add cardomoms and garam masala and simmer. turmeric and coriander powder. Add salt. . Then add a cup of hot water. Cover and cook till the water dries and peas and keema are done.
oil and add garlic paste and green chilies and sauté for few seconds.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. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Take 1tbsp. Serve chinese chili chicken hot garnished with chopped green onion tops. salt . corn flour. Bring to boil and add sugar. Soya sauce. salt. 1tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Now in a separate wok / kadhai heat 1 tbsp. . Chinese chili chicken goes well with steamed / boiled rice. pepper powder. ajinomoto and remaining Soya sauce. Heat oil and deep fry the marinated chicken pieces till golden brown. Add 2 cups of chicken broth or water. Add fried chicken pieces to it and cook for few minutes.
Now. Keep aside. chopped onions and green chili to it. soya sauce and tomato sauce to it. add it to the paste. corn flour and salt using water. Heat oil in another pan and add the left ginger & garlic paste. Garnish it with coriander leaves. Serve the gobi manchurian hot. Add fried Gobi kept aside and mix well. Dip the gobi florets in the paste and deep fry till golden brown. Take a tsp. of ginger and garlic paste. . mix aginomoto.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.
Sauté garlic. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Bring it to a boil. . Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. sugar and soya sauce. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. green chilies and spring onions. Add water. pepper powder. corn starch and add few chopped chilies and little salt to it. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. drain and keep aside.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Gently add the fried balls to the gravy. Now in a separate pan heat 2 tbsp oil. Make small balls (like koftas) of the mixture . ajinomoto. salt.
To make the spring rolls place 2-3 tbsp. then add carrots. Serve the vegetarian spring roll hot.garlic and mushrooms. cook stirring for 2 minutes. Set aside the filling to cool.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. stir fry for 10-15 seconds.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. To make the filling heat 2-3 tbsp oil in a wok. Add leeks (if available) and stir fry for about 1 minute. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Add the bean sprouts. pepper and soya sauce. salt. add ginger . cabbage and cook tossing the vegetables until they are crisp-tender. egg and water and make a smooth batter. Repeat the same till whole batter is utilized. of the filling in the center of each pancake. Deep fry in hot oil until golden. Fold in the sides and form a tight roll. sealing the edge with a little flour and water paste. . Cook both sides of the pancake till golden.
FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. . Add juice of half a lime or to taste. pour into fried masala and put in fish pieces. Take rest of the milk. Cook for 10 minutes. Soak the grated coconut in warm water and then remove and keep aside first milk. curry leaves. 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. ginger. Then add first milk. When cooked add cornflour dissolved in water and boil. chillies.
besan flour in yogurt. lemon juice. . chopped in circles. Heat oil in a pan.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. Serve fried fish tikka with chopped onions. chili powder. ajwain . garam masala. Add fish pieces to the above mixture and mainate them for about 3 hours. mint or coriander chutney. salt. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. cumin seeds powder. fry fish pieces on both sides till golden & crisp.
turning the pieces over once. until the fish is cooked through. When very hot. Empty the paste into a deep dish or shallow bowl. garlic. . Add 1/4 tsp of salt to the yogurt and mix it in. karhai or frying pan over a medium flame.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . Set the oil to heat in a wok. Put the green coriander. dip 2 or 3 pieces of fish. Put the yogurt into another deep dish or shallow bowl. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice.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. discard it. Set the plate at a tilt and leave it tilted for 2-3 hours. Remove with a slotted spoon. 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. Serve the fried fish hot with green chutney. 1/4 tsp of salt and tbsp of water into the blender. As water accumulates at one end. 5 cm long and 4 cm wide. green chillies. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Fry for about 5 minutes. Blend until you have a paste. Fry all the pieces of fish this way.
Curry leaves Fresh coriander Garnish. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Heat oil in a vessel and fry the onions till golden. Add the tomatoes. . Add the chicken. Cloves 1/2 tsp Turmeric powder 1 no. star anise. grated coconut. Whole red chilies 1" stick Cinnamon 3 no. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. cinnamon. cumin seeds. green cardamom. Tomatoes. cloves. Green cardamom 2 no. Cover and cook till the chicken is done. red chili powder and turmeric powder and sauté. mix and cook for 5 minutes and then add 2 cups of water and lemon juice. then add curry leaves and the ground paste and sauté for some time. Onion. large 2 tsp Ginger. remove the skin and cut into small pieces. chopped 2 tsp Garlic. Lemon 10-12 no. Roast the whole red chilies. medium 1 no. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.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. rotis or tandoori naan . Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. coriander seeds. Chop the onions and tomatoes separately. poppy seeds.
Press mixture into greased mold. 3/4 teaspoon salt and broth. heat until plump. garlic and onion. Add all to rice and mix. celery. Combine cornstarch. diced 1 (3 ounce) can mushrooms. Rice Ring : Melt butter in skillet. . Unmold at once on platter and fill with indian chicken curry. add apple. 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. stirring constantly. add onion and almonds (until golden). add milk. Serve over rice ring. stir and heat through.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Add chicken and mushrooms. Cook until onion is tender. curry powder. Add raisins. 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. Cook until thickened. Stir into onion mixture.
Bake the chicken for 8 minutes.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. make the sauce in Part B. While doing this. tomatoes. Drain excess marinade and bake for another 2 minutes. Marinate overnight in the refrigerator. tomato puree 2 lbs. basting with margarine twice. . 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. Deseed and chop green chilies. 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. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. Put tomatoes. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Preheat oven to 350º F. Add the chicken breast. cut into 2 inch cubes. tomato paste 10 oz.
cloves. Strain through a strainer and bring to a boil. add honey to taste. red chili powder. Add butter and cream. Cook over low heat until reduced to a thick sauce. stir. and salt. Stir. cardamoms. green chilies. If the sauce tastes sour. Add fenugreek and ginger juliennes. and serve with the chicken tikka masala .Add ginger and garlic paste.
CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. 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 .
Cook covered till the chicken is tender and serve hot with rotis. chopped 1 medium onion. Now heat oil in a wok and throw in the cloves first. Once the onions are pink in color add the tomatoes. After that put in the garlic and then the onion. . chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. sliced 1 tsp coriander powder 10 cloves garlic. cleaned and cut into pieces 1/2 c black pepper corns (kali mirch sabut) 1 tsp turmeric powder(haldi) Salt to taste 5 cloves (Laung) 1 stem large curry leaves 1/2 c tomatoes.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. Once the tomatoes start getting a little roasted. Once it starts boling add the marinated chicken. add the coriander powder. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves.
red chili powder (lal mirchi). Continue cooking it on medium flame till ghee/oil begins to separate.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. Grate mava. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Heat clarified butter (ghee) in a pan. Add salt. cream (malai). Take off the fire and serve hot. Add mava. ginger (adrak). garam masala. Add onion (pyaj). . tomato (tamatar) paste. turmeric (haldi). Simmer for 2 minutes. green chilly (hari mirch). Grind onion (pyaj).
Add cottage cheese. red chili powder. Continue cooking it on medium flame till ghee/oil begins to separate. salt.PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Then add tomato paste. curd. Heat butter in a pan. Put the pan on the flame and then add milk to the mixture. dried pudina leaves and mix well. cream . turmeric. Chop onion very finely. .. Saute onions till pink in color. Keep it aside for an hour. ginger. Take off the fire and serve hot. Put off the flame. Simmer for 5 minutes and then finally put off the gas. garam masala. green chilly. Grind tomato.
roasted sesame seeds. Mix in salt. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Sprinkle with cut coriander. . Take off the heat. turmeric powder. red chilli powder and roast till the oil leaves the masala. Boil green peas. Mix in coriander powder and stir to mix well. crushed red chillies on the bread croutons and mix well. Heat up oil in a pan. Mix in ginger-garlic paste and sautÃ©. Mix in boiled peas and stir.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Sprinkle cut green chillies. mix in onion paste and stir fry till pink. Mix in tomato puree. Mix in broken cashewnuts and raisins. Keep aside. roasted khoya and stir.
You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Cook it for 10-15 minutes. ( soak it for a 1/2 hour). . Heat mustard oil in a kadahi. When the tadka is ready add the masala paste. Now give tadka by adding mustard (grounded). Add curd. sangar and soaked amchur. Turn off the gas. If required add the strained water. Keep the strained water aside. Strain the sangar through a strainer. jeera and sabut red chilly. hing. Add to the kadahi.6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night. Serve sangri ki sabzi hot with dal ke parathe. Put it in a pressure cooker and wait for 1 whistle.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 .
corn flour. egg. salt. ginger and water to just coat the paneer pieces with the mixture. Mix together the cottage cheese. . and garnish the chilli paneer with finely cut spring onions and coriander. 1 tsp salt. garlic. vinegar. ajinomoto and the fried paneer cubes.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. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. soya sauce. Add the green chillies. Mix well.
cinnamon. Cook on low flame. . ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. When the capsicum are done put off the flame. Mince cloves and cinnamom.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. ginger. Add paneer and capsicum pieces. cloves. capsicum in long pieces. tomato. salt. Heat clarified butter in a pan. Take off the fire and serve hot. Serve with nan or paranthas. red chili powder and orange color.. Add bay leaf. Then add onion. tomato. Grind onion.
Fry the paneer to a light brown and remove to drain on a plate. Pour in the water and simmer gently for 20 minutes. Stir for 56 minutes over low heat. Heat the ghee in a frying pan and cut the paneer into 2.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Add the paneer and mutter (peas) along with the yogurt. 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. chili. tomato and salt. Serve the matar paneer sprinkled with garam masala and coriander. the garlic and coriander seeds.5-cm/1-inch cubes. .
Heat oil in a kadai. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). 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. Now add onions and fry till golden brown. Add Paneer pieces to the gravy and cook until done. . Caution: Don't allow chili powder to burn . Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Take out in a bowl. Boil the spinach in water and cool it. Add all spices except red chili powder. Now mash it in a mixer. heat pure ghee in a small pan. Just before serving. add chili powder and immediately pour on the indian palak paneer.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Hold the pan over bowl. Add ginger-garlic paste and stir-fry for a minute.
fry till brown. chopped onions and the ginger garlic paste. Add turmeric powder.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. add the cumin seeds. garam masala powder. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. salt and little water so that all the masalas are well combined. Heat oil in a deep bottomed pan. tomatoes and chillies finely. Add the chillies and tomatoes and fry till they are soft and pulpy. Garnish with chopped coriander and serve hot. .
lowering the heat and cook for another 5 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover and cook over a moderate heat for about 10 minutes. Add the spinach. potatoes. Cover. salt and chilies. .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. Serve the aloo palak hot as a side dish.
Dry the potatoes on a cloth and heat the ghee or oil. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. curd and salt. Drain and set aside.DUM ALOO RECIPE INGREDIENTS: 900gms Aloo (Potatoes) 33/4th cups water Salt To Taste Ghee or oil for deep-frying 1 cup ghee 1 large Onion (finely chopped) 4 tbsp tomato puree 140 ml curd 4 tbsp hot water 1 green pepper (seeds removed and sliced) 1tsp garam masala powder Spices 4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick Paste 1 large onion (chopped) 12 flakes garlic 2 tbsp ginger 6black peppercorns 1 tsp poppy seeds 1 tbsp coriander seeds 1 tsp cumin seeds 2 dry red chilies 1 tsp turmeric powder A pinch of ground mace A pinch of ground nutmeg How to make kashmiri dum aloo: Scrape the aloo (potatoes). Stir in the tomato puree. Cook for 10 minutes. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Deep fry the potatoes until golden brown. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. . prick all over with a fork and soak in the water with little salt for 2 hours.
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.
stirring. Add the cauliflower florets and fry. the ground spices and salt and cook for 7-10 minutes. Drain well and set aside. Add the potatoes. . Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. for 5 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. until the vegetable are tender. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. until they begin to splutter. 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.
fry till the seeds start spluttering. For a different taste in aloo sabzi .ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add the mustard seeds. slit green chillies. 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. Curry leaves 1/2 tsp Mustard seeds Salt To Taste How to make aloo subzi: Boil. add salt and turmeric powder and cubed aloo (potatoes). curry leaves. Serve the aloo sabzi hot with roti or paratha. peel and cube the potatoes. Green chillies 4-5 nos. Heat oil in a pan. .
Heat the ghee. . until they look slightly fried. add yogurt 1 tbsp at a time. add potatoes and green chillies. Add garam masala. salt. coriander.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). stirring vigorously until all of it is well blended. bring the mixture to a boil. Add about 2 cups water. add ginger and sauté till slightly fried. Serve aloo dahi wale hot. by holding each in the palm of your hand and closing the fist. When the cumin splutters. add cumin and asafoetida. turn around over high heat. garnished with coriander leaves. and then simmer uncovered for about 15 minutes. Lower the flame. turmeric and chilli powder. Stir a few times until well mixed. Keep these unevenly broken potatoes aside until further use.
. Heat oil and sauté onions till golden. coriander. Drain. the reserved cooking liquid. then add garlic and chopped ginger and green chilies. coriander leaves and shredded ginger. reserving 1 cup of cooking liquid.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. finely crushed 2 green chilies. uncovered until the liquid has been absorbed. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. Add chole. sliced 3 medium sized tomatoes. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Finely chop the remaining ginger. turmeric and chili powder and sauté over low heat until the oil separates. cumin.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. salt and half of the coriander leaves. Add tomatoes. Simmer. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . Sauté for 5 minutes.
turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut.5cm/1in pieces 1 medium-sized potato (100g/4oz). chillies. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Bring to the boil. the yogurt and the garam masala. peas. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Cover. 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. Stir gently to mix well. French beans and potato in a medium-sized saucepan. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. add the spice paste and another 150ml/5fl oz water. poppy seeds and salt in the container of an electric blender.INDIAN VEGETABLE CURRY RECIPE INGREDIENTS: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz). carrots. Set aside. Add 250ml/8fl oz/1 cup water. cut into 2. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Add 150ml/5fl oz water and grind to a fine paste. Stir and simmer gently for 5 minutes. When the vegetables are cooked. Bring to the boil and simmer gently for 2-3 minutes.
Garnish the hara chana masala with chopped corriander and serve hot. cloves. add cumin. bay leaf. Add hara channa and cook until done.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. chopped coriander and garam masala powder. Add lemon juice. chopped ginger. and saute for 2 minutes.HARA CHANA MASALA RECIPE INGREDIENTS: 1. . green chilli.
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 .
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. Serve the stuffed paneer tomato hot. Gently scoop out the centers . Red chili powder to taste. Cut the top of tomato (tamatar ) like a cap. Fill tomatoes with the mixture. Heat oil in a kadhai add chopped onions and green chilies till tender. (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Keep aside the scooped portion and chop the cut tops . Place tomatoes in a cooker container .mix well and cock for a minute. Top with grated cheese and chopped coriander. put little butter and pressure cook for one whistle. . Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Add paneer .
mashed potatoes and peas and fry for few moments. . Garnish the bharawan capsicum with grated paneer.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). chopped coriander leaves and thinly sliced rings of tomato. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now add all spices. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. drain water and keep aside to cool. Serve hot. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Mash the boiled potatoes.
garam masala. little salt and chili powder to it. Make small balls of aloo (potato) mixture. and green chilies to the mashed aloo (potatoes) and mix well. 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. coriander. . Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). add turmeric powder. In a bowl take a cup of gram flour. brown Serve aloo bonda hot with chutney. Dip each ball in the batter and deep fry them till golden. chili powder.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled.
Sprinkle finely chopped onions. Serve fresh.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. Then generously sprinkle sev all over the puris.. . Add about 1/4 tsp of tamarind and green chutneys in each. salt. Fill with a few chopped boiled potato cubes.SEV PURI RECIPE INGREDIENTS: 10 . Garnish with finely chopped coriander. Sprinkle cumin powder.
tomatoes. Mix all the ingredients under seasoning and add to this. onions. . Lightly crush and add the nimkis and golgappas. Add the sev and kaara pusa directly and mix well. Drain the water from the grated potatoes and mix that as well. Serve immediately..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. Finally garnish with coriander leaves and lemon juice.
Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Boil channa with baking soda in pressure cooker till soft. turmeric powder. Now add tomatoes and salt. fry till the onions are light golden brown. Take the mashed potatoes into a bowl. To prepare the ragada: Wash and soak channa for about 6 . add the bread crumbs and knead well.8 hours. . add ginger garlic paste. jeera powder.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. Heat oil in a kadai. turmeric powder and salt. dhania powder. Add ginger garlic paste. chat masala powder. Mix and knead well into a dough. Divide the dough into balls. red chilli powder and fry for 30 seconds. peel and mash the potatoes well. add chopped onions. garam masala powder. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Now. Press each ball with hand so that it would make into a round patty.
Cover and cook on medium heat for 3-4 minutes. put two cutlets in the plate. Take the serving plate. Sprinkle a pinch of chat masala powder and serve hot. curd and mix well. . enough water. To serve cutlet ragada: Prepare tamarind chutney and mint chutney.Now. add the boiled peas. Pour the ragada on the cutlets. Sprinkle chopped onions and coriander leaves.
Keep an eye.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. Serve hot with roti. remove and allow to cool. add little water if necessary. cashews and turmeric powder. Add coconut and stir fry until browned. coriander seeds and peppercorns. Roll the potatoes in the remaining mixture. . Cook over low heat without burning. Saute for a minute.. Heat the remaining oil in a pan and add the vegetables. Now add sliced onions and fry until brown. Stuff the eggplants with this mixture. reserving some. Add little water if needed. tamarind paste. until done. Now in the grinded mixture mix cayenne powder. Grind the mixture to a paste using blender. Brinjal (Biangan) 8 peeled baby Potato (Aloo) 2 large sliced Onion (Pyaj) 2/3rd cup grated Coconut (Nariyal) 4 tblsp unsalted chopped Cashews 8 Cloves (Lavang) 8 Black Pepper corns (Kalimirchi) 1/2 tsp Sugar (Cheeni) To taste Salt (Namak) 1 tsp Cayenne Powder 1 tsp Turmeric Powder (Haldi) 1 tsp Tamarind Paste (Imli Pate) 8 tblsp Oil 2 tblsp Coriander seeds (Dhania) 3 tblsp chopped finely Coriander Leaves (Dhania Powder) How to make bharwan baingan: Heat 2 tbsp oil in a pan and add cloves. sugar. Slit each eggplant lengthwise into four. salt. keeping the stem end intact.
Add a cup of water. cinnamon stick and cut onions and stir fry until light golden brown. red chilli powder. garam masala powder and salt and stir fry till oil leaves the masala. Mix in ginger paste. Cut onions finely. bring it to a boil and then mix in green peas and mushrooms. Stir fry on low heat up for five minutes.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. turmeric powder. Heat up oil in a kadhai. Mix in tomato puree. Adjust seasoning. stir well. garlic paste and stir fry for half a minute. wash and cut mushrooms in quarters. coriander powder. Mix in cashew nut paste dissolved in one cup of water. mix in green cardamom. Serve hot with naan and roti .
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). and garam masala as a filling in paratha. Mix grated cauliflower. Note: It makes 18 parathas. Turn it and again pour oil or butter on the other side. Cook on a pre-heated Tawa (flat griddle plate). add the filling to the one chapati and cover it with the second one. Cook on a low heat till golden brown. . coriander leaves.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. ajwain. salt. Spread it on the paratha and shallow fry over low heat. ginger. Make two medium size chapati. Now roll it slightly. chili powder. green chilies. Turn it and pour half tablespoon oil or butter. as you would do for any paratha/roti. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
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). Serve rumali roti hot with indian curry. .ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. salt and baking powder and sieve them together. Fold it like a handkerchief. maida. 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.
About half an before the naan are required. turn on the oven to maximum heat. then cover with damp cloth and allow the dough to stand for 15 minutes. eggs 2tbsp of oil in a bowl. Divide the dough into 8 balls and allow rest for 3-4 minutes. Shape each ball of dough with the palms to make an oval shape. Mix the sugar.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. knead again. salt and baking powder into a bowl and make a well in the middle. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. milk. Add the remaining oil. Serve hot. Knead the dough again and cover and leave for 2-3 hours. Bake the indian bread naan until puffed up and golden brown. . Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Knead well again the dough and make balls. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. salt. Roll into a slightly thick chapati than usual. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. chili powder. Rub oil into the flour. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Note: It can also be cooked in an oven or tandoor. . turmeric powder and mix well.
maida. Cook on a low heat till golden brown. Remove the pan from the heat and allow to cool.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Turn it and again pour oil or butter on the other side. . Seal the edges so that mixture doesn't come out. Now roll it slightly. Make two medium size chapati. then drop asafetida. A few seconds later add the peas. For stuffing heat oil in a kadhai over moderate heat. 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. Toss in ginger and green chilies. add the filling to the one chapati and cover it with the second one. Fry until ginger starts turning brown. Turn it and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). Divide the mixture into 10 equal portions. Spread it on the paratha and shallow fry over low heat.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle. .
as you would do for any paratha/roti. Make dough 30 minutes before and cover it with moist muslin cloth. . Spread it on the paratha and shallow fry over low heat. Turn the lachha paratha and pour half tablespoon oil or butter. Cook on a pre-heated Tawa (flat griddle plate). Spread Oil on every fold. 5 to 6 " diameter using dry flour.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). Take a Ping-Pong ball size lump of dough. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown. Using a knife make a 2" cut lengthways and fold it inwards . Now roll it into a circle of appox. Now press it lightly towards the center to show the layers clearly and roll like a paratha. 1tbsp oil & salt. Heat the ghee so that it turns to liquid. (Refer the picture). Now spread the ghee properly over entire surface.
Put it in a pre-heated oven at 450-degree. Serve aloo paratha hot with yogurt (curd). Now roll it slightly.ALOO PARATHA RECIPE (Aloo Ka Paratha) Ingredients for alu paratha : Stuffing: 2 boiled Potatoes 1 small finely chopped Onion (optional) Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated) 1 or 2 green Chilies (finely chopped) Salt Red Chili powder and Garam masala as per taste Butter Preparation of aaloo paratha : For the cover make dough out of whole-wheat flour (atta). Add all the stuffing items to mashed potatoes and mix it properly. . Mash the potatoes. as you would do for any parantha/roti. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked) Spread butter over it. add the filling to the one chapati and cover it with the second one. Make two medium size chapati.
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 . Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils.
cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes. Add the ground paste and saute till oil leaves the sides of the pan. Remove and keep aside. Serve with steamed rice or bread. garlic. Remove the lid. Garnish with coriander. add the potatoes and 2-3 cups of water. Fry sliced onions. Simmer for 10-12 minutes. peppercorns. . cardamoms and green chillies till the onions are transparent. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. coriander seeds. red chillies.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Add the pork and pressure cook till almost done. cloves.
Mould into desired shapes. Knead into a soft dough with egg whites on a clean surface.DESSERTS MARZIPAN INGREDIENTS: 500 gms Cashewnut (Kaju) 500 gms powdered Sugar (Cheeni) 2-3 drops Almond (Badam) Essence 2 Egg Whites How to make marzipan: Powder the cashewnuts finely and mix well with the powdered sugar. Add almond essence and food colouring if required. .
Remove form the heat and mix in the cardamom powder. Allow to cool slightly. Stir-Fry over very low heat until the ghee separates. Knead again to blend. Pat into a flat cake and cool completely. Cut into squares and decorate with silver foil. . The milk solids are turned into cheese now. Heat the ghee in a heavy pan and add the cheese mixture. Then hang it up in a muslin cloth to drain for 3 hours.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. Kneed this well with the milk powder and sugar.
PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. stirring constantly. heavy pan and bring to boil over high heat. nuts and cardamom seeds. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. about 6 hours. ground green cardamom seeds (chotti elaichi) 1tbsp. distributing evenly. cut across into 3-4 slices. Cover with plastic wrap or foil and freeze until set. sugar or to taste 1/2 tsp. Stir the sides of the pan constantly to avoid scalding. Slip each kulfi on to a dessert plate. Pour the mixture into Kulfi molds or small ramekins. stiring constantly. stir well. skinned badam (almonds). . (This will take about 40-45 minutes). Now add the sugar. Now lower the heat and cook the milk. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. skinned pista (pistachios). until it has thickened and reduced to about 13/4th cups. and serve. thinly sliced 1tbsp. allow to cool. To serve.
Now they must be gently and constantly agitated to ensure even browning on all sides. Instead. Place the balls on a plate. Slip in the balls into the hot oil from the side of the pan. one by one. the balls will rise to the surface. Make balls by gently rolling each portion between your palms into a smooth ball. butter. .GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. The Gulab Jamuns should rise slowly to the top if the temperature is just right. They will sink to the bottom of the pan. Add just enough whole milk to make a medium-hard dough. but do not try to move them. 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. If the temperature of the oil is too high then the gulab jamuns will tend to break. Divide the dough into 18-20 portions. This will ensure complete cooking from inside and even browning. The balls must be fried very slowly under medium temperatures. After about 5 mins. Cover with a damp yet dry kitchen towel. gently shake the pan to keep the balls from browning on just one side. Bisquick.
Allow to cool. add cardamom. The on slow till done. gently turning occasionally. The pedas are ready to be served. When mixture thick and gooey. or shape pedas with palms into patty rounds. Use cookie moulds.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater. Mix well. invert and carefully. while on heat.Add powdered sugar and mix well. unmould. Make sure to stir continuously. When set well. Heat first on high for few minutes. Mix pistachios and cardamom seeds and press a bit on top of each. Put mixture in a large heavy or nonstick pan. . first sprinkle some at bottom. If using moulds. and take off fire.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Take some mixture and press into mould.
Once all the water has evaporated. 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 the sugar. Serve the lapssi hot garnished with blanched almonds and pistachios. Stir. ghee and 1/2 cup water. Heat ghee in a heavy bottomed pan. Add hot water. partly cover and cook on a medium flame till most of the water has evaporated. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Add more water if the wheat is not tender enough.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. 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.
cool at room temperature and cut into 2" squares. Bake at 350 degrees for 35 minutes or until it sets. It should not get brown. Remove from oven. Place them in a dessert bowl. Decorate the rasmalai with pistachios.RAS MALAI RECIPE INGREDIENTS: 2 lbs ricotta cheese 1/2 cup sugar 32 oz half & half milk A pinch of saffron 1/4 tsp crushed cardamom seeds 1/2 cup blanched almonds 2 tbsp crushed green pistachios Preparation of ras malai: Mix the cheese with sugar and little cardamom powder and spread out on a baking tray. Mix the other ingredients. chill for 2-3 hours and then serve. . except the pistachios well in a separate dish and pour over the squares.
Deep fry in a kadai till golden brown in colour.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. Roll the balls into 3" diameter rounds having a thickness of 0. Add the cinnamon and the nutmeg. Eve the refined flour along with the baking powder into the basin.mix thoroughly all the ingredients in the basin adding the milk.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Knead until smooth and soft and the dough is free from stickiness. I know that many of u might be amateurs at cooking. Make a hole in the centre of each rounds so that it resembles like doughnuts.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Make a dough using a little water. Divide the dough into even sized balls. Allow the dough to stand for 20 minutes.drain. Sprinkle the powdered sugar on top. . but don’t worry if you cant make balls make whatever shape u can manage-.5 cms.the final product is going to be the same.
The batter should stand for atleast 1 hour before it is used. When half the milk is in. Add about a tblspful of cold water at the last minute for a really light pudding.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. then bake in a moderate oven for 30 minutes. make a well in the center and break the eggs into it. Get a little fat really hot before pouring in the batter. beat well for 10 minutes. . still beating. then add the rest of the milk. raising the heat just enough to brown it at the end. add a little of the milk and mix it in well.
Turn out when set. Then take the saucepan off the fire. Add the vanilla essence and pour into a wetted mould. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Dissolve the gelatine in a little warm milk.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. add the sugar. leave to cool. . fold in the stiffly beaten whites.
Now mix flour and milk alternately in the mixture. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. . Cool the cake and invert it on a dish. Grease and line a 8 inch baking tin. Divide this batter into 2 parts. Cream together the butter.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. In one portion add cocoa powder. First pour 1 layer in the tin then the second and continue this process alternatively. essence and sugar. Mix well till the batter is smooth. Bake this tin in a preheated oven at 180 .
Add in the apples and the nuts. Apple cake is ready. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. Pour this mixture in a baking pan and bake for 1. . eggs and vanilla extract together.15 minutes at 350 degrees F. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
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. Let it cool completely. . Slice the round one in half. Decorate the cake with icing and candy. Place each half of the round on two corner of the square to make a perfect heart shape. Also bake a two-layer cake in a square pan.
Pour one scoop ice cream in the center of each of six graham cracker halves. Let it freeze for about half-hour. Line icing along seams to secure. Tops boxes with 6 graham cracker halves. 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. To secure candies use icing. . Line icing along remaining seams.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. freeze and serve. Put the boxes in freezer. Decorate boxes according to liking with candies and icing. Cut down graham crackers crosswise to make half. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream.
40 minutes or until the pudding is spongy. Grease pudding mould and pour the mixture into the mould. thick and sweetened cream. . Beat the eggs and add the essence. Then put it in the fridge for 1 hour before serving with fresh. Put off the flame and add the beaten eggs and the breadcrumbs. Warm the milk and mix in the sugar. Gently mix in the cooca powder. Mix well. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .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. Allow the pudding to shrink before unmoulding.
egg and milk. Dish up the pudding and serve with the sauce. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Stir well and simmer for about 3 minutes. Remove from fire and add 2 tspfuls of lemon juice. If the mixture is too stiff. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. add a little more milk.MARMALADE PUDDING RECIPE INGREDIENTS: 2 oz breadcrumbs 2 oz flour 2 oz shredded suet grated rind of 1 lemon (nimbu) 2 tblsp marmalade 2 oz. . sieving the flour and baking powder. Add the marmalade. 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. cover with a double piece of greased paper and steam for 2 1/2 hours. Put mixture into a greased basin. Boil these in water until soft.
urad daal 1 tsp. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. When the mustard seeds start popping add chana and urad daal. Add in the rice. chana daal 1 tsp. mix all the ingredients with yogurt (curd) and milk. add in the ginger. After a minute. Mix the salt and desiccated coconut. Add mustard seeds to the oil. Take the pan off the gas.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. coriander and green chilies. . mustard seeds 1 1/2 tsp. Sauté them for a minute. Curd rice is ready to be served. Just before serving. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil.
add rice and sauté. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Fry whole spices. Finish with remaining saffron and cook till grains are separated and done. Cook a little.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. . Garnish kashmiri pulao with fried onions. walnuts & cashew nuts. Heat oil and fry onions till golden brown and remove. turmeric powder.
curry leaves. . salt and fry for 2 minutes. fry till brown. Add turmeric powder and peanuts.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. allow to splutter. Take it off from the flame and add lemon juice and mix well. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Now add green chilies. Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
Put in the rice and mix well. 1 cup basmati rice. Pureed tomatoes are sauted with spices and then added to rice. . salt and saute.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. INGREDIENTS: 2 large tomatoes made into a thick 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. Seve hot. Finally add the water and cook covered till done. Now add the dry spices. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree.
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. saute for half a minute add the chopped vegetables and stir for a minute. and bring to a boil. Soak the almonds in water for half an hour and keep aside. Add turmeric and chili powder. Slice the onions and green chilies. Put the rice. Peel ginger and garlic and chop finely. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Bring the rice to a boil and cook until the rice is done. ginger. Chop the coriander and mint leaves. In the handi with the cooked vegetables. stir. Drain the water. Then add green chilies. add the remaining garam masala and sauté over medium heat until it begins to crackle. Beat the curd in a bowl and divide into two equal portions. . Dice the peeled potatoes and carrots and wash them. sprinkle little saffron curd. mint and coriander. add 2/3 cup water. Heat ghee. Add the dry fruits and nuts when the vegetables are done. then simmer until the vegetables are cooked. garlic and stir for a minute. Add the portion of plain curd. Drain and keep aside. some more water and add half the whole garam masala and salt in a pan. Add onions until golden brown.
cover the lid tightly so that it gets sealed. Place a moist cloth on top. Serve the hyderabadi biryani hot with mint chutney and other vegtables. mint and coriander and top it with the remaining rice. Put the handi on dum in a pre-heated oven for 15-20 minutes. .Then spread half the rice and again sprinkle the remaining saffron-curd.
. Add cooked dhal water. drained rice and chopped tomatoes. ginger and garlic paste. Fry for 2 minutes. Add the washed. Fry the onions. oil a few curry leaves 3 cups water a pinch of turmeric powder How to make rice khichdi: Wash and cook dhal with a pinch of turmeric powder. Fry for few minutes.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg. cinnamon and cardamom. Garnish with chopped corriander leaves and serve hot. Add the cooked dhal. Add salt. Set aside. cloves. mix well and add 3 cups of water. Don't discard the cooked dhal water. Keep the remaining corriander leaves for garnishing. mint. curry leaves and a part of the corriander leaves. Cook it for 8 to 10 minutes till the rice is done. When onions are golden add slit green chillies.
Take this vegetable biryani out in a rice serving dish. . Add all the fried vegetables. cinnamon and caraway seeds powder. Add salt and red chilli powder and stir. Serve the vegetable (veg ) biryani hot with raita and pickle. potato. Add fine chopped tomatoes and fry till they are properly cooked. carrot. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break.Heat it for about 10 seconds. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Garnish with dry fruits and green coriander leaves.Cook it in pressure cooker or in a pan or microwave. Then add onions and saute them for a minute ot till they get pink in color. green chilli. cloves. Fry the green peas also. Add this fine yogurt and stir well. 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. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. 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). raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. black pepper powder and stir for about half minute.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Cook for about 3 minutes. Take 1 tblsp oil in a pan and add mustard seeds.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.
1/2 tsp salt and 2 cup of water. ginger. garam masala. Add the peas. Preheat the oven to 300°F. In a serving bowl mix the shrimps and rice together. garlic.15 minutes. Add the shrimps and 1/2 tsp salt.SHRIMP BIRYANI RECIPE INGREDIENTS: 1 lb Shrimp shelled and deveined 1 cup Basmati Rice 1 Medium chopped Onion 1" Grated Ginger Piece 2 cloves Crushed Garlic 2 Green Chillies 2/3 cup Grated Coconut 2 tsp Garam Masala 1 tbsp Lime Juice 1 tbsp Cashewnuts and Raisins 2 Bay Leaves 1/4 cup Ghee or butter 1 tsp Salt or to taste How to make shrimp biryani: Soak the rice in normal water for 20 minutes. Add the rice and stir fry for about 10 minutes. Put it in the oven for about 10 . Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside. Add the paste to the onions and stir for about 5 minutes. Cover the bowl with the aluminium foil. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. . When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. cashew nuts & coconut. Make a fine paste of green chilies.
Decorate with lemon pieces and mint leaves.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. Serve with hot with mint chutney. Take off from oil and put it on absorbent paper. . Skew chicken and vegetables closely on bamboo skewers. and tomatoes into small cubes. Cut the onion. capsicum. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying How to make chicken shashlik: Cut chicken into 1 " pieces. cover and leave to marinate for 2-3 hours. Heat up oil in a big size frying pot or karahi.black pepper soya sauce and hot sauce. Mix well. Put in a round dish with the lemon juice. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. salt . Or you can grill the chicken over hot charcoal.
stirring frequently fry for 8-10 minutes to a golden color. Mix in the chilli powder. Sprinkle with chopped coriander leaves. Stir well to mix all the ingredients.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). fry the mixture until it is well browned and a thick onion sauce has formed. ginger and garlic. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Lightly grease a heavy based sauce pot with 1 tblsp of oil. turmeric and salt to the chicken and mix well to cover the chicken pieces. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. Mix in cut onions. Cover pot with a tight fitting lid. ground coriander. Stir frequently. Mix in meat and onions to it. Serve hot. Add the chicken pieces and layer the rest of the cut onions on top. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. . Mix in the bay leaves stir fry for another minute stirring frequently. Spread half of the cut onions on the bottom. Heat up oil in another pan. Add lemon juice and fry for another minute.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.
Cook till the prawns are 3/4th done. Keep aside. Add the masala powders and stir. add the methi seeds and the whole red chillies and stir well. Cut the drumstick into 3" pieces. add salt to taste. Peel and chop the onion. wash and slit the green chillies and the curd chillies. Boil till it reduces by half and thickens. Add the coconut residue and 4 cups of water. Peel the mangoes and cut into wedges. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. add the onion and fry till transparent. de-vein and wash the prawns. Heat the remaining oil and coconut oil. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Keep the coconut residue also. Lightly pound the methi seeds and keep. Remove from heat and add the coconut milk and reheat to simmering point. drumsticks and mangoes. Put in the green and curd chillies. curry leaves and the kodumpuli. Strain the curry through a mesh pressing well to extract all the flavors. .MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Pour in the curry and simmer till it combines well. Heat 4 tablespoons of oil in a vessel. Add the marinated prawns. Pat them dry and marinate in turmeric powder and little salt.
Mix all the ingredients for the marinade and apply uniformly on the fish. Cut slices of about 1/2. garlic and grind to a smooth paste. Rest it for an hour in the refrigerator. fry few pieces at a time. Serve hot with lemon wedges. Squeeze both lemons and remove the juice. Wash and chop the curry leaves finely.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. Peel ginger. .3/4 " thickness. 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. Do not crowd the pan.
. chili powder. Note: It can also be cooked in an oven or tandoor. Roll into a slightly thick chapati than usual. turmeric powder and mix well.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. Rub oil into the flour. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour. salt. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat.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. etc and coats the entire dish being prepared. or mud ovens. After the oil separates from the mixture. Bhunao (Saute/stir-fry): Small quantities of water. 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. The oil extracts and retains all the sharp flavours of the rai. huge quantities of food was cooked in large vessels. for example. roasting of meat is done in tandoors. in massive doublewalled ovens called bukharis. This smoky flavour is greatly prized. before adding the vegetables for example. its fat. Usually onions. Bukhara: Dum Pukht cuisine in India is over 200 years old. sending up sizzling steam that permeates the whole joint. jeera. tomatoes. cooked meats are placed around this. burn or cook unevenly. ginger. degs. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. yogurt. repeatedly. a small amount of water is added. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. the main ingredient (meat or vegetable) is added and cooked. As the meat cooks. This smoking adds a delicate flavour to the prepared meats. or as the last. Do-Piaza: . or bowl. and stock are introduced to the pan if and when the ingredients start to stick. hing. pouring the tempered oil over dal. and marinade dribs onto the charcoal. In Rajasthan. kadipatta. Bhunna: In India. garlic and green chillies are fried in oil.Also known as tadka or chonk. vinegar and spices for a day or two before eating. but to make sure that this doesn’t stick. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people.
The round bottom uses less oil and cooks the food evenly. . Dum (Steaming): In the olden days. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. when it is called for. The food continued to cook in its own steam. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. where everyone eats out of it. the lid helps retain the aroma and flavour. which is constantly stirred until cooked. it is used to cook food very fast. retaining all its flavour and aroma. Dum means. is done in a wok or kadhai. was the legendary cook at Akbar’s court. in which the food is cooked. Some coal was placed on the lid to ensure even cooking. and like kadhai cooking is eaten immediately. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. Kadhai cooking is quick and no water is used in this style of cooking. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire.Mullah Do-Piaza. Both bhunao and dum are aspects of Handi cooking. is placed directly on the table. One of the navratnas . “to steam” or “mature” a dish. it is said he could conjour up culinary delights using only two onions. Talna (Frying): In Indian cooking frying. Tawa: A thicker version of the household griddle. Kadhai (Round bottomed pan): Usually the kadhai. all children in India are told. the outer rim is used to keep the food warm. For example mutton cooked in that particular style is called Ghosht do piaza.
Add fish pieces and salt. 2 cup refined vegetable oil 03. Saute onion. cut into pieces 02. Salt to taste 11. 02. 1 cup onion. Stir in tomato and thick coconut milk. 2 cups thin coconut milk 10. A few curry leaves 09. 03. taking care to see that the curry does not curdle. Heat oil in a pan. 1/2 kg fish fillets.K. 1 tsp ginger. peppercorns and curry leaves.MRS. Add thin coconut milk and stir to a simmering point. Continue to cook over low heat for a few minutes.M. Cook the fish over low heat with the lid on until the gravy thickens. 04. ginger. 05. crushed 05. chillies. half slit 07. garlic. 1 tsp garlic. 1 tsp peppercorns. 1 big tomato. crushed 08. sliced 04. crushed 06. Clean fish well in salted water. 6 green chillies. MATHEW FISH MOLEE INGREDIENTS: 01. 1 cup thick coconut milk Method 01. Remove from heat and serve hot. To serve 6 . cut into four 12.
3 pieces cocum. julienned For the seasoning 1. 2” ginger 6. 10 button onions 5. K. Remove from fire and serve hot. 2 cups water 10. Immerse and cook prawns until soft with 1 tsp ginger. water and salt. 6. When the curry is almost dry. Wash prawns. Add the prawn mixture and fry well. 3. Splutter the mustard seeds.M.Mrs.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. Coarsely grind ingredients 1 to 6. ½ cup coconut oil or any refined vegetable oil 2. 4. To serve 5 . 1 tsp mustard seeds 3. shell and devein. sliced 4. 1 tsp chilli powder 2. 8-10 curry leaves 9. ½ prawns For the masala 1. 1 tsp ginger. 5. mix the ground ingredients with cocum. Salt to taste 11. washed and soaked in water 8. remove from fire. a few of the curry leaves. Heat the oil in a pan. 1/8 tsp pepper powder 4. 2. 1 tsp coriander powder 3. In an earthenware vessel. 2 cups onion. Add the remaining curry leaves. add the sliced onions and fry till brown. A few curry leaves Method 1. 10 garlic cloves 7.
3. K. ½ cup button onions. ½ tsp cumin seeds 7. A few curry leaves 15. After the meat is tender and coated with a little gravy. 2 cardamom pods 11. 16. 4. Splutter mustard seeds. 1 dsp vinegar 17. 2 tsp ginger. 2 dsp onion. ¼ tsp pepper corns 6. 3 cloves 10. . Stir in the meat and fry well until dry. 1 tsp mustard seeds 3. 1 kg mutton or chicken 2. Salt to taste 18.MEAT OOLARTHIYATHU Mrs. Grind into a paste ingredients 2 to 10. ½ tsp turmeric powder 5. Mathew You will need: 1. 1 cup hot water For the seasoning: 1.M. 2. Wash and clean the meat. and fry the onion. adding the ground paste and ingredients 11 to 18. 1 dsp coriander powder 4. ½ cup coconut. Heat oil. Cut into medium-size pieces. 8 garlic cloves 13. sliced 12. Cook the meat. 2” cinnamon 9. sliced thin and small. remove from fire. sliced long 14. ¾ dsp chilli powder 3. finely chopped To serve 10 Method: 1. smeared with salt and turmeric and fried. ¼ cup refined vegetable oil 2. 1 tsp aniseed 8.
Mustard seeds ¼ cup thin. vinegar and salt.PORK CURRY HOT .Heat oil and fry mustard. Turmeric powder ½ cup oil 1 tsp. Remove from fire. Let the meat cook till oil floats on top. Add boiling water.Note:½ cup thick coconut milk can be added last and allowed to simmer once. cut into small pieces 3 dsp. Pork.K. When it splutters. Add the soaked masala and fry it on slow fire till the oil separates. Coriander powder ½ tsp. long slices onion 1 dsp.M. . See that the gravy is thick and creamy.Mrs. add onion and saute till it turns light brown in colour.Mathew INGREDIENTS: 1 kg. Serve hot. Pepper powder ½ tsp. Chilli powder 1 dsp. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water. Stir in the meat and saute.
1 teaspoon Cumin.Mrs.½ cup Coconut milk extracted from I cup scraped coconut.1 kg.3 cups.1” piece Vinegar. Once it is cooked the gravy is separated.1 piece Cloves. This is then transferred to the serving dish and decorated with the fried potato cubes. K.DUCK ROAST –I . a little more is added and the sliced onions are sauted. the gravy and coconut milk are added and when it begins to boil well. Garlic pods-8 Nos Ginger.M.¼ teaspoon Cinnamon (1” length). .¼ teaspoon Sahjeera.9 Cardamom.1 dessert spoon salt. the meat pieces are added. the meat pieces are marinated with the paste along with vinegar and salt. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. When the gravy thickens and mixes well with the meat.2 teaspoon Turmeric powder. Coriander powder.4 dessert spoon Onions sliced. If oil in the kadai is not enough. Three cups of water are poured to this and the meat pieces are cooked.to taste Coconut oil.½ cup Potatoes cut to square cubes and fried. When it is sauted well. it is taken off the fire.½ teaspoon Black pepper.2 Nos. Mathew Duck meat cut to large pieces. To prepare The second set of ingredients are ground to a smooth paste.
½ cup onion. 1 cup thick coconut milk Method 1. 2 tsp chilli powder 4. Drain and keep aside. Fry the potatoes in ghee and oil.DUCK ROAST –II . Add the coconut milk. 1” ginger 12. 2. soaked in salt water and squeezed dry 19. Salt to taste 14. 2 cardamom pods 10. Add vinegar and salt. parboiled and quartered lengthwise 16. Grind into a paste ingredients 2 to 11. 8 garlic cloves 11. 1 dsp vinegar 13. To serve 6 . When the duck is cooked. ¼ cup refined vegetable oil 18. 5. add the fried pieces of duck and cook until all the gravy has been absorbed. K. 2 dsp coriander powder 3. Apply this paste o the duck pieces. covering the pan with a tight-fitting lid. 9. 12. 2 cups hot water 15. 1 tsp peppercorns 6. Add 2 cups hot water and cook the duck. 2 dsp ghee 17. 1 tsp aniseed 7. ½ tsp turmeric powder 5. 11.Mrs. separate the pieces from the gravy. Pour the masala gravy into the same pan and add the fried onion. In the same pan. 2” cinnamon 8. sliced. Drain and keep aside. 9 cloves 9. 8. 10. 1 kg duck 2. 3.Mathew You will need: 1. Wash and clean the duck/ cut into large pieces. Remove from fire and serve the roast with the potatoes around it. Drain the oil from the pan. 13.M. When this boiled. 6. 3 potatoes. 7. fry onion and keep aside. 4. adding more oil if necessary. Fry the cooked pieces of duck in the remaining oil.
Add this onion paste to the spices in the bowl. Remove onions with a slotted spoon and put them in a blender. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. half-rings 6 tablespoon water 1 ginger. Add the chicken. Add the coriander and turmeric. and brown lightly. ground 1/2 teaspoon turmeric. cut into. dark brown. This mixture is the vindaloo paste. cayenne pepper and brown sugar. or until potatoes are tender. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. cinnamon. peeled and cut into. but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. whole 1 teaspoon peppercorns. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. When hot. . Stir and bring to a slight boil. In a small bowl. Heat oil in large saucepan over medium heat. tomato sauce and potatoes to the chicken in the saucepan. add the ginger. chopped (or less) 1 tablespoon coriander seeds. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. fresh (1-inch cube). peeled. Add the vindaloo paste. stirring frequently. Turn off the heat. black pepper. black mustard seeds and fenugreek seeds together in a spice grinder. Fry onions. Put the ginger and garlic in a blender.CHICKEN VINDALOO 2 teaspoon cumin seeds. Stir a few seconds. vinegar. ground 2 lb chicken breast (boneless). Heat the remaining oil in the saucepan over medium heat. light 10 tablespoon vegetable oil 2 large yellow onions. and coarsely chopped 10 garlic cloves. Stir until the paste browns slightly. a little at a time. Cover the saucepan. until they are a rich. salt. garlic paste. whole 1 teaspoon fenugreek seeds. combine ground spices. Serve over rice. reduce heat to low and simmer for about an hour. Add about 3 T water and blend until you have a smooth paste. Set aside. peeled and coarsely. cardamom seeds.
6. Put the onions and fry for a few minutes. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Keep adding tbsps of yogurt and fry till you get a consistent mixture. Add Garam Masala and corriander leaves and cook for another 10 minutes. Grind the ginger. Put the chicken. Add 1 tbsp of yogurt and fry for 30 seconds. garlic. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Heat some oil and put the cardamom. almonds with water. 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. . 3. bay leaves and cloves and fry till bay leaves turn brown. 8. 4. 2. 5. 7. whipped cream and salt and cook gently (low heat) for 20 minutes.
3. Simmer 5 minutes. 4. by Stendahl . minced 2 tablespoon fresh ginger. Grind a bit of black pepper in the center of the cream. Stir in the garlic and ginger paste and the dry masala. melt the butter over medium heat. then lower heat and simmer 10 minutes. Bring soup to the boil. * 1 cup cooked chicken. When serving. Add the minced chicken breast.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. top with a teaspoon of heavy cream in the center of each bowl. the sugar and salt. Add the stock. 5. In a large soup pot. Recipe By : "The Bombay Palace Cookbook". ** 1/4 cup heavy cream 1 fresh ground pepper. 2. blending well. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. and the 1/2 cup of milk. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk.
Mix together the yogurt and half the oil. and bones from the chicken. ground chili. peeled and 1 crushed 1 inch piece fresh gingerroot. Thread chicken pieces onto metal skewers and bake for 15 minutes. Pour it over the chicken and marinate overnight in the refrigerator. and paprika. Marinate for 30 minutes. ginger. skin. Cut the meat into 1-inch pieces and place on a platter. garam. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. turn over. Blend in the garlic. 1 peeled and grated 1 teaspoon ground cumin 1/4 teaspoon ground dried red chilies 1/2 teaspoon basic garam-masala 1 teaspoon paprika Directions: How to Cook Murgh Tikka Remove and discard the fat. Baste with the marinade and the remaining oil.masala.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. Preheat oven to 500 F. from Feast of India By Rani . cumin. baste the other side. Remove the chicken from the skewers and serve on a platter. oil 4 cloves garlic. and bake for 15 minutes more.
minced 1 teaspoon ground cumin seeds 1 salt. of ghee over top before serving. ginger and garlic till soft. Remove from fire and pour 5 tblsps. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. Put in the rest of the ingredients along with the dal and a little water. 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. . ghee and fry onoin.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. Cover tightly and cook over a low fire till the dal is tender and quite dry. to taste 1 chili powder.
• Now add peas and mashed brinjal. garam masala. • Add turmeric powder. • Baigan Bharta is ready. • Heat oil in a frying pan or kadhai. • Remove from the flame and submerge it in a bowl containing cold water. Cook until tomatoes become soft. Peel off the darkened skin. Serve it garnished with chopped coriander leaves. Turn upside down when lower portion becomes soft. . red chilli powder and salt. 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. Keep on rotating until it gets roasted properly. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Mash the brinjal well. Stir properly and fry for about 5 to 7 minutes on medium heat.
• The mixture would turn almost dry. ginger and garlic in the vegetable oil. • Put the lid and simmer the contents for about half an hour.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. • Chettinad chicken is ready to serve. Occasionally add a little water if required. • Fry chopped onions. • Add tomato pieces and salt. • Add chicken pieces and mix well to coat them with the gravy. Fry for another 5 minutes. . • Add remaining spices and fry for a few minutes.
• Take oil in a frying pan and heat it. • Put chopped tomatoes. turmeric powder. Soak it in about 2 1/2 cups of water for half an hour.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. onion. Now add chopped garlic. • Pressure-cook the dal until it is done. Stir the mixture periodically. ginger. cumin seeds and green chillies. • Fry the mixture on medium flame for 3 to 4 mintues. . • Pour this mixture into cooked dal and mix thoroughly. chilli powder and salt and fry again on a high flame for about 3 minutes. • Dal fry is ready.
DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. dhania powder. • Reduce the flame to medium. finely chopped • 3 Green chilies. • Remove from the flame as soon as it begins to boil. chili powder. • Add cream and curd to the daal. ginger. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Add garam masala powder. • Add onions and saute till golden brown. • Saute cumin seeds and add garlic paste. and green chilies. • Fry the paste till light brown. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Heat oil in a kadhai. . Add daal and stir. • Fry for a few minutes. • Pressure cook urad daal and rajma with water and little salt. • Now add turmeric powder. • Cook for about 25 minutes. • Serve with naan or rice. • Fry till tomatoes turn soft. • Garnish with chopped coriander and add butter. • Mash the mixture and again cook for 15-20 minutes. • Add tomatoes. and salt.
Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .
Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions.
English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .
Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut.
Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.
MEASUREMENTS.2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . 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.
Store it in an airtight container for up to 3 months. Then grind finely in an electric grinder. 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. shaking the pan time to time. Make sure you always close the lid tightly after use.
TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. without roasting them first. . push through a fine sieve. Store in an airtight container. Close the lid tightly after use.
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