Authors Desk

Hi!
Im Sailaja and am the author of the Indian food website Sailus Kitchen and kid friendly
food website Kids Zone. I am a food enthusiast who enjoys cooking for my family. I grew
up watching my grandmother and mother prepare some of the most simple and complex
recipes and have picked up some tips and tricks along the way. My website which is more
than 7 years old is home to hundreds of recipes for the home cook, mostly authentic,
easy to make and tasty Indian food. You will find a lot of Andhra flavor, North Indian
food, snacks, chaats, cakes and bakes. Hope you enjoy the recipes as much as I did in
bringing them to you.

As a token of appreciation for your support and subscribing to my blog, I am offering this
free e-book which is a collection of some of the popular recipes on my website Sailus
Kitchen.

~ Sailaja

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Capsicum Masala Rice

Prep & Cooking: 30-35 mts

Serves 4-5 persons
Cuisine: South Indian

INGREDIENTS:
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3 cups of cooked rice (each grain

should be separate, add a tsp of ghee
to the rice and combine)
1 1/2 tbsp ghee/oil
1 tsp mustard seeds
10-12 fresh curry leaves
2 big capsicums (bell peppers thinly
sliced)
Salt to taste
1 tbsp grated fresh coconut (optional)
1 tbsp roasted peanuts (garnish)
To be roasted in ghee and ground to a
fine pwd:
3-4 dry red chilies
(adjust to your spice level)

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1 tbsp coriander seeds

tsp cumin seeds
1 tsp black gram dal (minappappu)
1 cinnamon stick (dal chini chekka)
2 tbsp roasted peanuts
1 tsp ghee (clarified butter)

DIRECTIONS:
1) Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and

allow the cumin to splutter and the dal turns light brown. Add the coriander seeds,
cinnamon stick, curry leaves and dry red chili es and fry further for another minute till the
flavors come out.
2) Finally add the roasted peanuts and mix with the other spices for a few seconds and turn off
heat. Once cool, grind to a make a fine powder.
3) In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter. Add
the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.
4) Add the sliced capsicums and fry them for approx 3 minutes. Dont overcook them, let the
capsicums retain their crunchy texture. Add salt to taste and combine well.
5) Reduce heat and add the cooked rice and mix with the spice mixture.
6) Add the grated coconut, roasted peanuts and ground masala powder and mix with the rice.
7) Serve hot with any gravy curry of your choice or with pickle, yogurt and appadam. Makes for
a complete meal!
Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Chettinad Style Chicken Curry

Prep: 20 mts, Cooking Time: 25 mts

Serves 5- persons
Cuisine: South Indian

INGREDIENTS:
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1 kg chicken, washed and cut into medium

sized pieces
1 cup small onions, shallots (sambar
onions)
1 cup chopped tomatoes
1/2 tsp turmeric pwd
10-12 curry leaves
1 cup coconut milk (extract from 1/2
coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
2 green chilies
8 garlic flakes
1 ginger
1 tsp poppy seeds (soak in warm water for
10 mts)
Roast and make a powder:
1/2 tsp pepper corns

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1/2 tsp cumin seeds

3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil

DIRECTIONS:
1) Drizzle a heavy bottomed vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel
seeds, red chilies, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts.
Remove from fire, cool and grind to a powder.
2) Make a paste of the ginger, garlic, green chilies and poppy seeds. Keep aside.
3) Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
4) Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4
mts and do stir the chicken in between..
Reduce to medium heat, add salt, turmeric pwd and tomatoes and mix well. Let the chicken cook for 4-5
mts, without lid.

5) Add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one
whistle. Open lid and combine well.
6) Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
7) Serve hot with white steamed rice, biryani, chapatis or dosas.
Note:
Adjust the green chillis, red chillis and pepper corns according to your spice level. Ensure that the chicken doesnt
pressure cook for more than one whistle, as it could get mushy if pressure cooked beyond the required time. In
fact, mutton is usually used for this recipe but it tastes equally good with chicken.

Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Butter Paneer Masala

Prep - 15 mts Cooking - 35 mts

Serves 5 persons
Cuisine: North Indian

INGREDIENTS:
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250 gms paneer cubed and saut in

a tbsp of ghee till golden brown,
remove into a dish and add a cup of
hot water to the fried paneer cubes
and let them sit in it for 5 mts, drain
the water and keep aside

2 onions (blanch for 8 mts and

puree)

1/2 tsp kasuri methi

(dry fenugreek leaves)

Garam masala pwd (make a powder of 3

cloves,1 green cardamom and 1
cinnamon)

salt to taste

1 tbsp ginger-garlic paste

1 tsp red chilli pwd

(I used kashmiri chilies)

3 big ripe tomatoes

(blanch, de-skin and puree)

3 tbsps cashew nut paste

3 Tbsps butter

tsp coriander pwd

1 1/2 tbsps fresh cream

pinch of haldi (turmeric powder)

DIRECTIONS:
1) Heat 2 tbsp of butter in a pan, add the onion paste and saut till brown. Add ginger-garlic
paste. Saute for 3 minutes. Add chilli pwd and mix, followed by the cashew paste. Mix well.
2) Add tomato puree, crushed kasuri methi, coriander pwd, turmeric powder, garam masala
and salt. Stir and let it simmer for 4-5 mts.
3) Add the paneer and simmer for 4-5 minutes. Add a cup of water and let it cook on medium
heat for 10 mts or till you get the desired curry consistency. Remove from fire, stir in
remaining butter and fresh cream.
4) Let the curry sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with
rotis, naan , paratha, roti or simple steamed white rice.

Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Spicy Chicken Masala

Prep & Cooking Time: 30-35 mts

Serves 5 persons
Cuisine: South Indian

INGREDIENTS:
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Marinate:
kg chicken, washed and cut into
medium sized pieces
3 tbsp curd
1 tsp red chilli powder
(adjust to suit your spice level)
tsp turmeric pwd
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1 cinnamon
10-12 curry leaves
3 cloves
Rest of the ingredients:

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3-4 tbsps oil

2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder
(adjust to suit your spice level)
tsp cumin powder
fresh coriander leaves for garnish

DIRECTIONS
1) Marinate chicken pieces in chili powder, turmeric powder, curd and salt for 20 mts.
2) While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.
3) Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4) Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic
paste and saute further for another 3-4 minutes on medium heat.
5) Add coriander pwd, cumin pwd, pepper pwd and mix well and fry for another minute.
6) Add the tomatoes and let it cook for 3-4 minutes. Mix well and cook till oil separates.Turn off
heat. Cool and grind the cooked masala. Keep aside.
7) Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame
for 4-5 minutes, reduce heat and cook covered for 4-5 minutes.
8) Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and
curry leaves and mix well. (Add a cup of water for more gravy consistency). Cook till chicken
pieces are soft and till you get the desired curry consistency. Adjust salt.
9) Garnish with fresh coriander leaves.
Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Palak Paneer

Prep & Cooking: 45 mts

Serves 5-6 persons
Cuisine: North Indian

INGREDIENTS:
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250 gms paneer (cubed and lightly

fried till brown in a tsp of ghee)

3 big bunches spinach (discard the

coarse stems) blanch in hot water for
2 mts and make a paste and keep aside

1 -2 tbsp ghee (clarified butter)

1 tsp cumin seeds

2 onions finely chopped

1 cup water (use the water in which

spinach was blanched)

2 green chilies. slit length wise

salt to taste

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tbsp coriander pwd

Garam masala pwd (make a pwd of 2

cloves, 1 cardamom and 1 cinnamon
stick)

2 big juicy tomatoes (blanched in hot

water, peeled and pureed)

1 tbsp malai (top of milk)

tsp Kasuri Methi (optional)

DIRECTIONS
1) Heat ghee in a heavy bottomed vessel. add cumin seeds and let them splutter. Add the
onions and green chilies. saut them till light brown. Dont burn them.
2) Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and coriander pwd
and mix well.
3) Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and
let it cook further for another 4-5 mts.
4) Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak
water and salt and cook on medium heat for 10-12 mts.
5) Add malai or fresh cream, garam masala pwd and kasuri methi and mix well.
6) Reduce flame, cover and cook for 2 mts.
7) Serve hot with rotis or white steamed rice or rotis.
Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Chicken Masala Balls

Prep & Cooking: 30-40 mts

Makes approx - 30 balls
Cuisine: Andhra

INGREDIENTS:
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1/2 kg boneless chicken pieces,

cleaned and washed

1/4 kg onions finely sliced

8-10 fresh green chilies

5-6 dry red chilies (adjust according

to your choice)

2 cinnamon stick

15-20 garlic flakes

3 green cardamoms

3 piece ginger chopped

5-6 cloves

small bunch coriander leaves, chopped

20 cashew nuts

4 tbsps coriander seeds

Salt to taste

1 1/2 tbsps cumin seeds

Oil for deep frying

DIRECTIONS
1) Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom,
cloves, cinnamon, red chilies and cashew nuts and stir for a minute till a nice aroma
emanates the whole kitchen. Be careful not to burn the spices. Cool.
2) First grind the roasted ingredients along with ginger, garlic and green chilies to a coarse
paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind to
form a smooth paste.
3) Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon
sized balls.
4) Heat oil for deep frying. Once the oil is piping hot, reduce flame to medium and place these
balls in the oil and fry them to a crisp, golden brown color.
5) Serve hot with tomato sauce or green chutney.

Note: The green and red chillis can be adjusted according to your spice level. The chicken balls
can also be grilled for a more healthy version.

Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Hyderabadi Chicken Dum

Biryani

Marination: 4 hrs Prep & Cooking: 1 hr

Serves 6-7 persons
Cuisine: Hyderabadi

INGREDIENTS:
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1 kg chicken, washed and drained completely

2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chilies, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1 cinnamon stick
4 elaichi/cardamom

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3/4 tsp shah jeera

12 peppercorns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1 cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as required

DIRECTIONS
1) Marinate chicken with the ingredients called for marination along with biryani masala pwd. Keep aside for 4
hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2) Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga,
elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3) Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and
keep aside.
4) Add the saffron to the luke warm milk and combine well. Keep aside.
5) Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out
over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6) Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the
caramelized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one
fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of
ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander
leaves and pour remaining saffron milk over the rice.
7) Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2
mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place
back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid
for 10 mts.
8) After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Gobi Manchurian

Prep & Cooking Time: 40 mts

Serves 4-5 persons
Cuisine: Indo-Chinese

INGREDIENTS:
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1 medium sized cauliflower, cut into

florets, placed in salted hot water for 10-
12 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour (optional)
1 tbsp ginger-garlic-green chilli paste
approx a little less than 1/2 cup warm
water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chilies
1 tsp red chilli pwd (preferably Kashmiri)
2 tsps soya sauce

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1 tbsp chilli sauce

2 tsps vinegar
3 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

DIRECTIONS
1) Heat oil for deep frying in a heavy bottomed vessel.
2) In a bowl, combine maida, corn flour, rice flour, salt, ginger-garlic-green chilli paste and water to
make a thick paste. Dip the washed and drained florets into the batter such that its well coated.
Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce
flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking
process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3) Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few
seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
4) Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the
sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
5) Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and
vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
6) Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with
the chopped spring onion greens and coriander leaves.
Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Chicken Manchurian

Marination: 1 hr, Prep & Cooking: 45 mts

Serves: 5 persons
Cuisine: Indo-Chinese

INGREDIENTS:
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1/4 kg boneless chicken, cut into fine pieces

6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 green chilies, finely chopped
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or
water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

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ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd

1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps cornflour
1-2 tbsps of water, if required

DIRECTIONS
1) Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop
into the hot oil. Cook on low medium flame and towards the end of the cooking process increase
flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on
absorbent paper. Keep aside.
2) Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30
secs. Add the chopped ginger and green chilies and saute for a few more secs. Add the spring onion
whites and saute for 3 mts on high flame.
3) Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and
vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt.
Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4) Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes
thick due to corn flour.
5) Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve
hot as a starter/appetizer.
Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Kobbari Annam (Coconut Rice)

Prep & Cooking: 30 mts

Serves: 5 persons
Cuisine: Andhra

INGREDIENTS:
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2 cups raw rice

4 cups coconut milk

salt to taste

1/4 tsp turmeric pwd (optional)

8-9 garlic cloves, finely sliced OR 1 tsp ginger-

garlic paste

4-5 slit green chilies

2 onions, finely sliced

1 cinnamon stick (2 pieces)

2 cloves

2 elachis

1-2 bay leaf

1 tbsp ghee + 1/2 tbsp oil

DIRECTIONS
1) Heat ghee and oil in a cooking vessel on medium heat, add the cinnamon stick, cloves, elachi
and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute. Add the
green chilies and sliced onions and saute for 4 mts on medium heat.
2) Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a
minute. Add 4 cups of coconut milk and bring to a boil.
3) Reduce heat and place lid and cook till rice is done.
4) Garnish with coriander leaves.
5) How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for
30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this
mixture onto the muslin cloth. The strained milk is called first milk of coconut. Use your
hand to squeeze out the milk from the residue. Add one more glass of water to the residue
and run in the grinder for a mt. Strain on to muslin cloth. This second extract is called
second milk of coconut.
Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Simple Tomato Rice

Prep & Cooking: 30 mts

Serves 4-5 persons
Cuisine: Andhra

INGREDIENTS:
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1 cup raw rice

8-10 curry leaves

8 cloves (do not skimp on cloves)

1 cinnamon stick

2 cardamoms

1 large onion, finely sliced

3 ripe tomatoes, finely chopped

3 green chillis, slit lengthwise

1 tsp ginger garlic paste

4-5 pudina leaves

1/2 tbsp finely chopped coriander leaves

salt to taste

1 tbsp oil + 1/4 tbsp ghee (ghee is optional)

DIRECTIONS
1) Heat oil+ghee in a vessel or pressure cooker, add the curry leaves, sliced onions, green
chilies, cloves, cinnamon and cardamom and stir fry for 5 mts. Add ginger garlic paste and
saute for 2-3 mts.
2) Add chopped tomatoes, pudina and coriander leaves to the sauteed onions and combine.
Add salt to taste and combine well. Cook for 6-7 mts.
3) Reduce heat, add the raw rice, combine, saute for 3 mts. Add 2 cups of water and bring to a
boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice till 3 whistles.
4) Serve hot with any curry of your choice or with just pickle, yogurt and appadam.


Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Chilli Baby Corn

Marination: 10 mts, Prep & Cooking: 20

mts
Serves: 5 persons
Cuisine: Indo-Chinese

INGREDIENTS:
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1/4 kg baby corn, cut into 1 pieces

2 small onions, quartered (optional)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp brown sugar

1 large green capsicum, cut into thin slices

1 1/2 tbsps tomato sauce

1 tsp green chilli paste

salt to taste

2 tbsps oil

For marinade: (marinate baby corn with

below ingredients for 10 mts)

large pinch black pepper pwd

1/4 tsp ginger-garlic paste

salt to taste

1 tbsp corn flour + few tbsps water (the

marinade should just coat the baby corn)

DIRECTIONS
1) Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another
and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2) Heat a heavy bottomed vessel, pour the leftover shallow fried oil (if necessary add 1-2 tsps
more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add
the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced
capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy
sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high
flame. Add 1/4 cup water and adjust salt if necessary.
3) Add the corn flour water and combine on high flame, tossing the contents, for 3 mts. You will
find that it becomes thick due to corn flour.
4) Add the chopped spring onion greens and combine. Garnish with more spring onion greens.
Serve hot as a starter/appetizer.
Read the recipe on Sailus Kitchen
@2012 Sailus Kitchen

The Best of Sailus Kitchen

Chilli Paneer
Marination: 1 hr, Prep & Cooking: 40
mts
Serves: 5 persons
Cuisine: Indo-Chinese

INGREDIENTS:
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1/4 kg paneer, cut into 1 pieces (as

shown in the image above)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp chopped coriander leaves

(optional)

1/2 tbsp sugar

2 tbsps oil

2 green capsicums, thin slices

1 1/2 tbsps tomato sauce

For marinade: (marinate paneer with

below ingredients for 10 mts)

1 tsp red chilli paste (soak 3 or 4 dry chilies

in hot water for 10 mts, cool, grind to a
paste, and saute paste in a tsp of oil for 2
mts)

large pinch black pepper pwd

salt to taste

1/2 tsp chopped ginger

1/2 tsp chopped garlic

1 tbsp corn flour + 5 tbsps water

salt to taste

DIRECTIONS
1) Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and
shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2) Heat a heavy bottomed vessel, pour the leftover shallow fried oil (if necessary add 1-2 tsps more
oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the
chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame
for 2 mts. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the
sauteed paneer and toss for a mt on high flame. Add 5 tbsps of water and adjust salt if
necessary.
3) Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will
find that it becomes thick due to corn flour.
4) Add the chopped spring onion greens and combine. Garnish with more spring onion greens.
Serve hot as a starter/appetizer.
Read the recipe on Sailus Kitchen

@2012 Sailus Kitchen

The Best of Sailus Kitchen

Vegetable Manchurian

Prep & Cooking Time: 40 mts

Serves 5 persons
Cuisine: Indo-Chinese

INGREDIENTS:
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2 cups finely chopped capsicum,

cabbage, carrot, beans and spring
onion whites (packed cups)

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour

1 tbsp ginger-garlic-green chilli paste

1/4 tsp soy sauce

1/2 tsp black pepper powder

warm water as required (less than 1/2

cup is needed)

salt to taste

oil for deep frying

For sauce:

1/4 cup spring onions, finely chopped

1 1/2 tbsps finely minced garlic

1/2 tbsp finely minced ginger

2 finely chopped green chilies

1/2 tsp red chilli powder (preferably

Kashmiri)

2 tsps soya sauce

1/2 tbsp chilli sauce

2 tsps vinegar

2 tbsps tomato sauce

1 tsp brown sugar

salt as required

1 tbsp sesame oil

1 1/2 2 tbsps finely chopped coriander

leaves OR spring onion greens

DIRECTIONS
1) Heat oil for deep frying in a heavy bottomed vessel.
2) In a bowl, combine maida, corn flour, rice flour, salt, ginger-garlic-green chilli paste, pepper
pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a
thick mixture. Add water little by little and use only as much water as required to form small
balls. You should be able to make small balls as shown in the picture above.
3) Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry
the vegetable balls till cooked. Increase the flame towards the end of the cooking process
and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

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4) Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a
few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
5) Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6) Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch.
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce
and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7) Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens
and/or coriander leaves.

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DIRECTIONS (Wet Vegetable Manchurian)

1) Mix a tablespoon of cornflour in a little water. Keep
aside. After following step 5 above, add 1 1/2 cups
water and bring to a boil. Reduce to medium heat
and add the brown sugar, soya sauce, tomato
ketchup, chilli sauce and vinegar.
2) Add the cornflour water slowly and keep stirring till
it takes a thick gravy like consistency. Cook for 1-2
mts. Turn off heat.
3) Add the balls to the gravy at the time of serving.
Garnish with chopped spring onion greens and/or
coriander leaves.



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Vegetable Kati Roll

Prep & Cooking: 30-40 mts

Makes 6-7 rolls
Cuisine: North Indian

INGREDIENTS:
v For rotis:
v 1 1/4 cups whole wheat flour/atta
v 1/2 cup maida/all purpose flour
v 1/2 tsp salt
v water to knead the dough
v For filling:
v 2 cups julienne mixed vegetables, beans, carrot,
v
v
v
v
v
v
v
v

capsicum, beans and cabbage

1 tsp ginger-green chili paste
pinch of turmeric pwd
1/2 tsp chaat masala pwd
1 tsp Kitchen King Masala (optional)
2 eggs, beaten (optional)
1 tbsp lemon juice
2 onions, finely sliced
few tbsps of green chutney

v few tbsps of guacamole

v 2-3 tbsps olive oil
v salt to taste

DIRECTIONS
1) Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and
let it rest till you get the stuffing ready.
2) Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili
paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans
and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off
heat.
3) Add the lemon juice and salt to taste and mix. Keep aside.
4) In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5) Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6) To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the
stuffed dough to form 6-7 diameter circles.
7) Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and
place them in a casserole to keep soft.
8) At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of
the beaten egg and flip over the roti so that the egg gets cooked.
9) Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side.
Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling
in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To
serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!
Note: Vegetarians can omit the egg part of the recipe. Use a spread like Guacamole, eggless mayonnaise or green
chutney and follow the rest of the recipe.

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Samosa
Prep & Cooking: 1 hr 15 mts
Makes approx- 12 Samosas

INGREDIENTS:
v
v
v
v
v
v
v
v
v
v
v
v
v
v

1 cup maida (all-purpose flour)

2 tbsp oil
large pinch ajwain (optional)
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
2 boiled potatoes, crumble
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi

dash of lemon juice

v pinch of garam masala
v chopped coriander leaves
v salt to taste
v

DIRECTIONS
1) Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add
enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep
aside covered with moist cloth for 15-20 mts.
2) Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice
powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and
cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice,
combine. Add the coriander leaves and turn off heat.
3) Now that the stuffing is ready, prepare the outer layer for the samosas.
4) Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the
image. Take a knife and divide the rolled puri into two by cutting through the center.
5) Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the
image. Seal along the fold. Now place this cone between your thumb and index finger and place a
ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and
seal to enclose the stuffing.
6) Press the ends firmly so that the filling does not come out during the deep frying process. Prepare
with the rest of the dough in the same manner.
7) Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot.
Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden
brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to
medium heat and not piping hot oil.
8) Remove onto absorbent paper and serve warm over a cup of chai.
Note: Its better to make samosas in batches. Roll out, stuff and deep fry 3-4 samosas at a time (batch-
wise). While preparing the next batch of samosas, reduce the stove flame and carry out the process.
When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the prepared samosas
covered through the preparation process.


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Pani Puri

Preparation: 10 mts
Cuisine: Indian

INGREDIENTS:
v

6-7 cups cold water

1/2 cup packed pudina leaves

1 green chilli

small piece ginger

1 tbsp amchur pwd

1/2 tsp chaat masala pwd

1/4 tsp cumin pwd

pinch of black salt (optional)

fresh coriander leaves for garnish

salt to taste

DIRECTIONS
1) Make a paste of mint leaves, green chilli and ginger and keep aside.
2) Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
3) Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste. Garnish with
coriander leaves. Chill in refrigerator till use.
4) Assembling Pani Puri:
5) Take a small puri in your palm and lightly press the top to make a hole in the puri. Stuff with
a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp of sweet chutney, pour 2
tbsps of the prepared chilled mint pani and stuff the whole puchka into your mouth. Then
savor the explosion of flavors.



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Naan

Dough resting: 2 hrs Prep & Cooking: 10 mts

Makes approx 8-9 Naans
Cuisine: North Indian

INGREDIENTS:
v

2 cups all purpose flour/maida

1/2 cup warm milk

1/2 cup curd/yogurt

1/4 tsp salt

1 tsp sugar

3/4 tsp baking pwd

pinch of baking soda

1 tsp kalonji or chopped coriander or herbs of

your choice (optional)

1-2 tbsps butter

DIRECTIONS
1) Sieve flour, baking pwd, baking soda and salt two times. Place the sieved flour on a wide
plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine,
to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2) After two hours, knead the dough gently for 2 mts. Dust the working surface with some
flour, pinch a large lemon sized dough and roll into a thick roti, slightly elongated in shape.
Sprinkle a few onion seeds/kalonji.
3) Wet your fingers with water and run your fingers along one side of the roti.
4) Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for
40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now
cook the other side of the naan over direct heat of the burner using tongs,spreading the
naan all over the heat such that brown spots appear. Do this for a few secs only and not too
close to the flame.
5) Drizzle some butter over the naan and serve hot with any curry of your choice like Methi
Matar Malai or Paneer Butter Masala.
Note: Alternately, you can pat the roti instead of rolling it, and stretch it using your fingers.
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Rasagulla

Prep: 1 hr Cooking Time: 15 mts

Makes approx 15 small rasgullas or 12 large rasgullas

INGREDIENTS:
v

1 lt milk

3 tbsps lemon juice

3 1/2 cups water

1 cup sugar

pinch of cardamom pwd

DIRECTIONS
1) Take a heavy bottomed vessel and boil milk. Once
its boiled, slowly add the lemon juice and you will
find that the milk will curdle and the whey will separate. The whey will become clear which is
an indication that the milk has curdled completely. Immediately add about 10-12 ice cubes
and turn off flame. Leave aside for 3-4 mts.
2) Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth. Gather
the four corners of the cloth and twist it gently and rinse under cold water to remove the
sourness of the lemon juice. Tie the ends and hang it at a height and allow the whey from
the chenna to drain completely. Leave aside for 30 mts.
3) Remove the chenna onto a wide plate. Now knead it gently for 7 mts till there is no trace of
moisture and is absolutely soft on touch. This is a very crucial step in the process of rasgulla
making.
4) While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the
stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil. Add a
pinch of cardamom pwd.
5) While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure
there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place
lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6) Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and
become light and springy on touch. If you feel that the balls are not cooked yet, place lid and
cook for another 5 mts without the whistle at medium heat.
7) Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with
sugar syrup at room temp OR proceed to prepare rasmalai.
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Rasmalai

Prep & Cooking Time: 2 1/2 hrs

INGREDIENTS:
v

15 small rasgullas, at room temp

1 cup sugar syrup (from the rasgullas)

3 cups milk

1/2 tsp cardamom pwd

2 tbsps sliced pistachios

2 pinches of saffron, mixed few tbsps milk

DIRECTIONS
1) Take a heavy bottomed vessel and add milk. Bring to a boil. Reduce to medium flame and go
on stirring on a constant basis for a good 30 mts.
2) Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd,
pistachios and saffron and combine. Boil for another 5 mts.
3) While the milk-sugar mixture is boiling, work on the rasgullas. Gently squeeze the rasgullas
with a flat ladle such that it forms a patty shape and the syrup is drained out.
4) Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They
will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
5) Refrigerate and serve chilled.



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Eggless Basic Cake

Preparation: 10 mts, Baking: 35 mts

INGREDIENTS:
v

1 1/2 cups all-purpose flour,

sieved

1 cup curd/yogurt

3/4 cup sugar

1/2 tsp baking soda

1 1/4 tsps baking pwd

1/2 cup refined oil

1 tsp vanilla essence

DIRECTIONS
1) Preheat oven to 200 C for 10 mts. Grease and flour an 8-9 inch baking pan.
2) Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and
baking soda and combine. Leave aside for 3 mts. You will find that bubbles appear.
3) Add vegetable oil and vanilla essence and combine well. Now, slowly add little flour/maida
(about a tbsp) at a time and blend with the wet ingredients.
4) Bake in preheated oven at 200 degree C for 10 mts, reduce temperature to 175 and bake for
20-25 mts or till a toothpick inserted into the cake comes out clean.
5) Cool the cake for 20-30 mts and then overturn onto a plate.

Note: To give a chocolate flavor to the cake, combine 1/2 tbsp of cocoa pwd to 1/4 cup of the
basic cake batter and combined well. While pouring batter into pan, pour a tbsp of cocoa batter
towards the edge of the pan and next to it pour a tbsp of white batter, followed by the cocoa
batter. Follow this pattern till the first layer is done. Over this layer, pour the remaining white
cake batter.

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Mocha Chocolate Chip Muffins

Preparation: 10 mts, Baking: 20 mts

Makes approx 16-18 medium sized muffins

INGREDIENTS:
v

2 cup flour (maida)

1 cup sugar + 2 tbsps

2 tsps baking powder

1/2 tsp salt

1/2 cup unsalted butter, melted

1 1/2 tbsp instant coffee pwd

1 1/2 tbsps cocoa pwd

2/3 cup low fat milk

2 eggs

1 tsp vanilla essence

3/4 cup chocolate chips

DIRECTIONS
1) Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the
oven.
2) In a large bowl combine the flour, sugar, baking pwd and salt. Use a whisk to combine. Set
aside.
3) In another bowl melt the butter and while its still warm, stir in coffee pwd and cocoa pwd.
4) In another bowl, mix eggs, milk and vanilla.
5) Add the egg mixture and butter mixture to the dry ingredients and mix until well combined.
Fold in the chocolate chips.
6) Spoon the batter into the prepared muffin liners till three-fourths full. Bake for about 20-22
minutes or until a toothpick inserted in the center comes out clean.
7) Place on a wire rack to cool and remove muffins from pan. Serve warm or at room
temperature.

Note: To make it eggless replace the eggs with a large mashed banana and 3 tbsps yogurt.
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Vankaya Gasagasala Kura

(Eggplant

in

Poppy

Seeds

Paste)

Prep & Cooking: 45-50 mts

Serves: 4-5
Cuisine: Andhra

INGREDIENTS:
v

1/4 kg purple brinjals, wash and slice

1 1/2 tbsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

pinch of roasted methi/fenugreek seeds/menthi pwd

pinch of roasted cumin pwd

3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste

1 1/2 tbsps jaggery or sugar (adjust)

very small lemon sized tamarind, extract pulp

salt to taste

DIRECTIONS
1) Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on
both sides. Remove and keep aside.
2) In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance
around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3
mts.
3) Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi
pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil.
Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high
flame for 3 mts.
4) Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir
fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to
medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5) Serve with rice or roti.
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Chocolate Brownies

Preparation: 10 mts, Baking: 30 mts

INGREDIENTS:
v

1/2 cup butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

pinch of salt

1/4 tsp baking powder

DIRECTIONS
1) Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter
paper.
2) Place a medium heatproof bowl over a pan of simmering water. Place butter in the bowl and
let it melt. Remove the bowl from the simmering water and stir in the sugar. It will appear
grainy at this point.
3) Whisk in eggs, one after the other and add the vanilla essence before adding the flour. Mix in
cocoa, flour, salt and baking powder until no trace of flour is left, using a wooden spoon.
Spread batter into prepared pan.
4) Bake in preheated oven for 30 minutes. Do not overcook. When you find that the edges have
gone slightly dry and the top is cracked, you know it is cooked.
5) Cool on a wire rack. Cut into squares at room temperature and top with walnut (I sprinkled
some brown sugar on top). Store in an airtight container.


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Mango Milk Shake

Preparation: 5-6 mts

Serves 4-5 persons

INGREDIENTS:
v

2 cups ripe mango cubes

1/2 lt low fat milk

1 1/2 tbsps sugar (adjust)

pinch of cardamom pwd (optional)

1/2 cup crushed ice cubes

DIRECTIONS
1) Blend the mango pulp along with a cup of milk for 15-20 seconds.
2) Add the remaining milk, sugar, cardamom pwd and crushed ice and blend for another 30
seconds and serve chilled.

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Rava Laddu (Semolina Sweet)

Cooking Time: 20-25 mts

Makes 10-12 laddus
Cuisine: South Indian

INGREDIENTS:
v

1 cup sooji/upma rava/semolina

3/4 cup sugar

(Increase according to your choice)

1 tsp cardamom pwd

Few cashew nuts

Few raisins

3 tbsps ghee

Few tbsps milk

DIRECTIONS
1) Heat a pan, add a tbsp of ghee and toast the cashew nuts and raisins till golden brown.
Remove from pan, keep aside.
2) In the same pan, add the sooji and roast it for approx 7-8 mts till a nice aroma emanates the
kitchen and it turns a light brown shade. Remove from pan and keep aside.
3) Take a vessel, add sugar, cardamom pwd, roasted sooji and remaining ghee and combine
well. Sprinkle few tbsps of milk and mix till it forms a crumbly mixture.
4) Using both your hands, form small ladoos and top with a roasted cashew nut and raisin.
While shaping the laddos be careful such that the mixture stays together. Initially the laddu
might tend to break hence be gentle and place the laddu carefully on a plate and it will
harden in a few minutes.

Notes: For variation, add a few tbsps of grated coconut (roasted in ghee). If you add coconut the
shelf life is shorter. For a longer shelf life, its better to make thin sugar syrup and combine the
roasted sooji in it and then prepare balls.


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