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Chef: Aditya Bal Vegetarian-Indian-Veg Ingredients: 250 gm bhindi (ladyfingers) 1½ tbsp tamarind extract pinch of jaggery salt to taste oil Ingredients for dry masala: 1 tsp fenugreek seeds 1 tsp sesame seeds 1 tsp cumin seeds Ingredients for masala paste: 10-12 strands of green coriander 1 cup desiccated coconut 1 tsp mustard seeds 1½ tsp uncooked rice 1 tsp turmeric powder 3-4 green chilies Ingredients for tadka: 3 whole dry red chilies ½ tsp mustard seeds Method: Heat 3-4 tsp of oil and start shallow frying the bhindi. In another pan, dry roast all the ingredients for dry masala and grind them together into a powder. Then, grind together all the ingredients for the masala paste with the powdered spices and a dash of water. To the bhindi, add the tamarind extract and salt. Crumble the jaggery over it and add 1½ tbsp of masala paste. Mix well, pour in some water and cook for 5-7 minutes. In another pan, heat 2 tsp of oil, add the ingredients for tadka and sauté for about 30 seconds without burning them. Pour the tadka over the bhindi and serve hot
Crispy Andhra Bhindi
Ingredients: 1/2 kg bhindi oil - for deep frying 3-4 tsp jeera 4 tsp dhania seeds 4 tsp peanuts 4 tsp chana dal 7-8 red chillies 10-12 garlic cloves - crushed
chopped . (This masala can be stored for six months in an air tight jar in a refrigerater.finely chopped 3 tbs coriander leaves .chopped 1 cup peas 1 potatoes half lauki 1 carrot 4 bhindis 2 tsp garam masala powder 2 tsp dhania powder salt . chana dal and red chillies. Add garam masala. Add peas. Let it boil for some time. bhindi.chopped 1 tsp garlic . dhania. elaichi. Let it cook for upto three whistles.chopped 1 tsp ginger . dalchini. Mix in the crushed garlic.) Heat oil and deep fry the bhindi. Heat oil in a pan and add cumin seeds. laung.to taste Method: Pressure cook the tomatoes and moong dalalong with salt and green chillies. lauki and carrot. haldi and salt. garlic and saute.finely chopped 5-6 potatoes .to taste Method: Dry roast the jeera. peanuts. Serve hot with rice. Add little water and tomatoes and let it boil. Keep aside to cool and then grind them together. Spanish Omelette Ingredients: 7-8 eggs 2 onions . Keep aside to cool and then make a paste out of it. kadi patta. Keep mixing till the besan turns brown in colour. dhania powder. Mix well and serve hot. Add besan and keep stirring so that no lumps are formed. ginger. coconut and salt. Remove and sprinkle the masala over it. potatoes.3-4 tsp grated coconut salt . Tomato Curry Ingredients: 6 tomatoes 1 tbsp besan 2 curry leaves oil 250 gm moong dal 1 tsp jeera 3 cloves 2 big elaichi 2 sticks of dalchini 3 green chillies .
Add enough water to the bowl to make a paste. Cover and cook for five minutes.to taste Method: Cut the potatoes in half. Dum Aloo Ingredients: 1/2 kg potatoes . Then mix in the curd. Mix all the dry powders in a bowl.3-4 green chillies . Heat oil in another pan and saute the potatoes. Pour in the egg mixture.browned with khada masalas . Serve hot. cheese and fried potatoes. Pour in the paste and stir for about 4-5 minutes. deep fry them and keep aside. coriander leaves. Add salt and fry till they turn brown. Add the potatoes and mix well. add salt and pepper. Mix well. Serve hot with rice.to taste pepper .chopped 2-3 slices of cheese 6-7 tbsp oil salt . Heat the oil in a pan and add the cardamom. green chillies. Gently flip it and cook the other side well. Lauki Ki Yakhni Rate this Recipe | Write comments | Print | E-Mail Chef: Aruna Sharma Ingredients: 8-10 round pieces of lauki 2 tsp ghee 3-4 tbsp chopped onions . onions.medium sized oil 5 tbsp oil water 1 tsp Kashmiri red chilli powder 2 1/2 tsp garam masala 2 tsp saunth 1 tsp saunf powder 2 green cardamom 3-4 tsp of curd salt . Keep aside. Beat eggs in a bowl. Take another pan and heat oil.to taste Method: Heat oil in a pan and lightly brown the onions till they become light brown in colour. Cover and cook for sometime on low flame. Prick the potatoes with a toothpick and keep aside.
mixed with a pinch of maida 2 tsp saunf powder 1 tsp saunt (dry ginger powder) 3 tbs cream 1 tsp dhania powder 1/2 tsp jeera powder 2-3 hari elaichi salt . In another pan heat ghee and add the browned onions.to taste Method: Lightly fry the lauki in ghee and keep aside. Pour in the rest of the water and continue stirring. gently mix it together and cook for a few minutes. Then add the saunf and saunt. Mix in the bhindi. salt. Mix in the cream stirring all the while.1 cup dahi . Add the dahi and stir well till it boils. amchoor powder and sugar. Mix in the bhindi well and add the salt. Garnish with dhania leaves or pudina leaves and serve. Masala Bhindi Rate this Recipe | Write comments | Print | E-Mail Chef: Marut Sikka/Chef Mohammad Ilyas Ingredients: 250 gm bhindi 1 small bowl of water 7-8 tbsp mustard oil 1 tsp jeera seeds 1 tsp fennel seeds 1 small bowl finely chopped onions 1 tsp chopped ginger 1/2 tsp turmeric powder salt . let them splutter.to taste 1 tsp fennel powder 1 1/2 tsp amchoor powder 1/4 tsp pepper powder 1/2 tsp sugar 1 tsp lime juice Method: Heat oil add jeera and fennel seeds. Place the lauki pieces in the gravy. stir again. stir. Mix again and sprinkle the pepper powder. Add the turmeric powder and stir again. jeera powder and hari elaichi and mix well. . stir well. Add the onions and lightly brown them. Now add the dhania powder. Add ginger and some water. Sprinkle fennel powder.
for deep frying 1/4 tsp heeng 11/2 tsp ginger-garlic paste 1/2 tsp cumin seeds 4-5 whole red chillies 2 tsp saunf powder 2 tbs tomato puree 1 tsp red chilli powder salt .chopped fine salt to taste 2 tsp Kashmiri chilli powder 1 1/2 tsp garam masala 3 tomatoes. Add the capsicums. button onions. Add paneer and tomato. green chillies.cut into cubes similar to paneer 10 button onions (shallots) . Paneer Jhalfrezie Rate this Recipe | Write comments | Print | E-Mail Chef: Niru Gupta Ingredients: 300 gm paneer . Khatte Meethe Baingan Rate this Recipe | Write comments | Print | E-Mail Chef: Aruna Sharma Ingredients: 200 gm small baingan (brinjals) mustad oil . Garnish with coriander leaves and serve.peeled and halved 1/4 cup tomato puree 1 tsp ginger paste 1 tsp garlic paste green chillies . ginger-garlic pastes. cut into quarters coriander leaves Method: Heat oil in a pan and add cumin seeds to it.to taste 1/4 tsp haldi powder .chopped fine 100 gm capsicum . Saute for 2-3 minutes. tomato puree. salt and chilli powder.Add the lime juice. When the seeds splutter add the onions and stir fry over high heat till they turn light brown in colour.cubed 2 tbsp oil 1 tsp cumin seeds 1/2 cup onion . Sprinkle garam masala and stir fry to mix well. Stir fry over high heat till the oil starts separating. stir well and serve.
Stir again. whole red chilles and saunf powder. Add cumin seeds. Strain the mixture and keep aside. Add the tomato puree and keep stirring. Stir well and add the fried baingan. Let it boil for about 10-15 minutes or till the mixture becomes thick in consistency. Cover and cook for about 8-10 minutes. For the baingan First cut each baingan lenthwise into four pieces.accordingf to taste and add the imli pieces in it. Serve hot.chopped 6-7 tbsp imli mixture Method: For imli mixture Boil water and add sugar. In another pan.1/2 tsp dhania powder 1/2 tsp jeera powder 2-3 tsp dhania leaves . Chakh Le India! Rate this recipe | Post Comments MANGSA POORGA Chef: Aditya Bal Ingredients: ½ kg boneless mutton 1 onion . Keep aside. heat 3-4 tbsp of mustard oil.chopped 2 tomatoes fresh coriander Ingredients for marination: 3 tbsp curd 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp black pepper powder 1 tsp turmeric powder salt to taste Ingredients for garam masala: 4-5 cloves 1 brown cardamom ½ an inch of cinnamon 5-7 black peppercorns 3 green cardamoms ½ an inch of mace . Mix in all the powdered masalas and salt. Garnish with coriander leaves and pour the imli mixture over it. add heeng and ginger-garlic paste to it. HEat oil and deep fry them. Stir well.
Heat mustard oil in a pan. Heat a tsp of oil in a pan.Method: Coat the mutton with all the ingredients for marination. For the tadka. Pour the tadka over the mango curry and serve ho . water and curd. turmeric. add the marinated mutton and coat it well with the masala. Finally. Add the onion and sauté till it turns transparent. Leave it to marinate for an hour. Slightly roast the garam masala in it. along with some water. Stir well. chopped 2 cups of grated coconut 1 tsp turmeric powder 2 green chilies 1 tsp cumin seeds 2 cups of curd 2 slit red chilies 1 tsp mustard seeds 8-10 curry leaves oil salt to taste Method: Blend the coconut. cumin seeds and green chilies together. Add the mangoes and let it simmer for 5-7 minutes. Add the ground paste to it. mustard seeds and curry leaves. Mix well. Garnish with tomato and coriander. Add the red chilies. Leave it to cook for about 20 minutes. making it a paste. Grind all the ingredients for garam masala together. Cook on simmer for 2-4 minutes. heat 2 tsp of oil. Add salt. Add one chopped tomato. keeping them whole. Serve hot Rate this recipe | Post Comments MAANGA PULISSERRY Chef: Aditya Bal Ingredients: 2 mangoes.
Heat 2 tsp of oil in another pan. then grind or pound them together. Stir well for a few minutes. Sauté the ingredients for tadka till they crackle. Remove from pan and keep aside. Mix in the red chili powder. Pour the pineapple puree into the same pan with the left over oil from the chicken. Garnish and serve hot . salt and palm sugar. Add the ground dry masala and a dash of water. Sear the chicken in 3 tbsp of oil and some salt till it is half cooked and turns golden brown. Pour the tadka over the chicken. chopped ½ tsp red chili powder ¾ tsp turmeric powder 1½ tsp palm sugar oil salt to taste fresh coriander for garnishing Ingredients for dry masala: 1 tsp sesame seeds 1 tsp fenugreek seeds (methi) 1 tbsp grated coconut Ingredients for tadka: 1 tsp mustard seeds 6-7 curry leaves Methods: In a pan roast the ingredients for the dry masala. turmeric powder.Rate this recipe | Post Comments MANGALOREAN PINEAPPLE CURRY Chef: Aditya Bal Ingredients: 1 kg chicken 1 green mango. Now add the chicken to the gravy and cook till tender. Blend the pineapple and green mango together into a thick puree. chopped ½ pineapple.
Tip in the coriander powder. meethi seeds. cumin powder. Stir till they crackle. Now. Cover and cook for 15-20 minutes. add the onions seeds. Then sprinkle the sugar. cardamoms and bay leaves.for garnishing . Add the tomatoes and cook till they soften. cinnamon. finely chopped 1 cup of cabbage. add the pumpkin and potatoes with a cup of water. Mix well and serve hot Rate this recipe | Post Comments STUFFED CAPSICUM Chef: Aditya Bal Ingredients: 2 tbsp oil 3 . chopped 1 tsp chaat masala 1 tbsp curd 1/2 tsp sugar salt to taste Method: Heat the ghee. cubed 450gms potatoes. finely chopped 1 tsp mustard seeds 1 tsp coriander powder 1 tsp turmeric powder 1 tsp red chili powder salt to taste 3 tbsp carrots . turmeric powder. and hing and red chili powder.Rate this recipe | Post Comments PUMPKIN AND POTATO VEGETABLE Chef: Aditya Bal Ingredients: 450gms pumpkin.for garnishing 3 tbsp cabbage . cubed 1 cup of water 2 tbsp ghee (clarified butter) 1 tbsp onion seeds (kalongi) 1 tsp meethi seeds 1 tsp mustard seeds 1 inch of cinnamon 3-4 green cardamoms 2 bay leaves A pinch of heeng (asafetida) 1 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1 tsp red chili powder 1 tomato. chaat masala and salt.4 capsicums (bell peppers) 1 cup of carrots. mustard seeds.
salt. Now stuff the capsicums with the mixture and fry them in one tbsp of oil. juice.Assorted baby lettuce – romaine. hold the fruits over a bowl and cut into neat wedges.Method: Slice off the top of the capsicums. Pour the dressing over the salad and toss well. cos. add the mustard seeds. except the feta cheese. Cover and let this mixture cook in its steam for five minutes. Sprinkle the feta cheese over the salad. Sprinkle the turmeric powder. lamb’s. season with the salt and pepper. Malta orange. allowing them to splutter. curly endive etc. Scoop out the inside keeping them hollow. grape fruit. Serve immediately . Add the cabbage and carrots and mix well. Cover and simmer for 10-12 minutes till the capsicums become tender. Whisk the oil and citrus juice together. red leaf. coriander and red chili powder and mix again. cleaned thoroughly and chilled 250 gm assorted citrus fruits – pomello. Hold the juice that drips while cutting for later use ½ cup – citrus juice – reserved from above 1 cup onions – thinly sliced – hold in ice to crisp 1 cup Olives – green and black – avoid stuffed olives ½ cup capers – salt washed off ½ cup cherry tomato 200 gms of feta 2 tbsp extra virgin olive oil Sea salt – 1 tea spoon or to taste Crushed pepper to taste Method Mix all the ingredients. Heat 1 tsp of oil in a pan. sweet lime and lemon. Garnish and serve Rate this recipe | Post Comments SALAD OF BABY LETTUCE AND CITRUS FRUITS WITH FETA Chef: Aditya Bal Ingredients: Large salad bowl full (approx 250 gm) . oil and seasonings together in a large salad bowl. Peel the skin.
Cook for 30 secs till they begin to crackle. finely chopped Ingredients for the Tempering: 2 tsp extra virgin olive oil 1/4 tsp mustard seeds 2 dry red chillies Method: Boil the carrots and beans for 2-3 minutes. Top it with the tempered spices. sliced long 10 french beans. For the Tempering: In another pan heat the olive oil and add the ingredients for tempering. Turn off the gas and turn the fish over to cook in the residual heat. Plating: Place the fish on serving plate. in another pan sauté the shallots in butter till soft. mustard paste and 2 tsp of lime juice. skin side down. finely sliced 1 tbsp strong mustard paste or kasundi 2 tsp parsley. Season the fish with salt. pepper & 2 tsp of lemon juice. Heat the ghee in a pan and place the fish. Add a dollop of butter and season with salt & pepper. Spoon the sauce over the fish. cleaned 4 tsp of lemon juice Salt & pepper to taste Ingredients for the sauce: 1 tbsp butter 100 ml cream 5-6 shallots. Serve with the boiled vegetables on the side. Cook on a low flame till the skin is nice and crisp.Rate this recipe | Post Comments PAN SEARED GROUPER Chef: Aditya Bal Ingredients: 2 fillets of grouper or Surmai with skin 2 tbs ghee 1 tbs butter 2 carrots. . salt & pepper over and cook in a low heat for about 2-3 mins. Toss and keep aside. Stir in the cream. For the Sauce: While the fish is cooking. Sprinkle the parsley.
diced & de-seeded 2 cloves of garlic. finely chopped 1 tbsp jalapenos. finely chopped 1-2 tbsp of coriander leaves. finely chopped salt & pepper to taste Method: Grind or pound two tomatoes. finely chopped 2 spring onions. Cook the chicken patties for 8-10 mins till crispy golden brown. the garlic and spring onions. Mix well and serve with tortilla chips BOWLED OVER BURGER Chef: Aditya Bal Ingredients: 5 chicken patties 5 burger buns 5 cheese slices 5 pineapple rings 6 tbsp olive oil 1 onion. Add the salt & pepper. Pour the mixture in a serving bowl with the remaining diced tomato. toss and serve Rate this recipe | Post Comments KNIGHT RIDER DIP Chef: Aditya Bal Ingredients: 2 packets of tortilla chips 3 tomatoes. In the same pan heat 4 tbsp of oil. Add the lime juice.Rate this recipe | Post Comments HIT WICKET SAUSAGES Chef: Aditya Bal Ingredients: 1 pack of cocktail sausages 1-2 tbs of barbeque sauce 2-3 tsp of lime juice salt and pepper to taste Method: Heat oil and cook sausages on slow fire for 4-5 mins. Sprinkle salt and pepper. coriander and jalapenos. Glaze the sausages with the barbeque sauce and mix well. . remove and keep aside. cut in rings 2 tbsp hot & sour sauce salt & pepper to taste Method: Heat two tbsp of oil and lightly sauté the onions. Season them with salt & pepper.
Blend all the ingredients together into a thick paste. Peel the mango and cut it in small cubes. If required. add some of the drained chickpea water when blending. boil them and drain the water. Add yellow . strain toor dal and roast it. Heat refined oil in a pan. Garnish and serve with pita bread Rate this recipe | Post Comments DAL WITH RAW MANGO Chef: Marut Sikka Ingredients: 300 gm toor dal 1 medium size raw mango 3 tbs refined oil 1 tsp yellow chilli powder 3 tsp ginger paste 3 tsp garlic paste 1/2 tsp turmeric powder Lemon juice (optional) For the tempering: 1 tsp ghee A few curry leaves 1 tsp mustard seeds 1 tsp cumin seeds 2-4 whole red chillies 1 tbs chopped garlic Salt Water Method: Soak toor dal for twenty minutes with very little water. In another pan. glaze the pineapple with the hot & sour sauce. a chicken patty and a pineapple ring HUMMUS Chef: Aditya Bal Ingredients: 2 cups of chick peas 1 tbs chopped garlic 1 tbs coriander 1 tsp of tahini (sesame paste) 3 tsp of lime juice 2 tbs of olive oil salt and pepper to taste coriander leaves and olive oil Method: Soak the chick peas overnight. Assemble each burger with a layer of onion rings. Pour in a serving bowl. cover for 30 secs till they melt.Place the cheese slices on each patty.
ginger paste. Cover it. cumin. Garnish with a sprinkling of paprika. Add more lemon juice if necessary and add enough of the reserved chick peas liquid to give a soft dropping consistency. garlic paste. Cook for few minutes and serve HOUMOUS Chef: Manju Malhi Ingredients: 225 gm chick peas. not too runny. Add the ground cumin. Blend or mash the chick peas with the remaining ingredients. place it into the fridge. Add the mangoes. Take ghee in a pan. Now tip the mixture into the potatoes and finally sprinkle some basil over them. cooked 2-3 cloves garlic. a significantly placed black olive or two and a drizzling of olive oil Rate this recipe | Post Comments POTATO SALAD Chef: Manju Malhi Ingredients: boiled potatoes butter yoghurt mayonnaise Method: Take some yoghurt and tip some mayonnaise into it add some mixed herbs into the dressing. mustard seeds. reserving the liquid and leave chick peas to cool.chilli powder. olive oil Method: Tip the chick peas into a colander and drain. add curry leaves. turmeric powder and water and cook. and serve chilled . crushed 2 tbsp tahini paste 4 tbsp olive oil juice of 1 lemon 1 tsp ground cumin ½ tsp salt ¼ tsp ground white pepper ½ tsp paprika ½ tsp chilli powder For garnishing: black olives. It is a good idea to add the liquids q little by little. salt and lemon juice (optional). paprika. Add half of the tempering in dal and the rest of the tempering is to be used as garnish. red chillies and garlic and fry it. chop some spring onions and add it into the dressing too and just whip it up.
Give it a good mix and cook it for 5-10 minutes until the mixture reduces to a thick sauce Vegetable Manchurian Rate this Recipe | Write comments | Print | E-Mail Chef: Niru Gupta Ingredients: 500 gm mixed vegetables . finely chopped ¼ tsp salt 2 tbsp vinegar 1 red chili. finely chopped 2 tsp brown sugar Method: Heat the oil in a frying pan on a medium to low heat and add the tomatoes.chopped 1 cup onions . Add the sauce mixture. blended with 1 cup water 2 tbsp vinegar 2 tsp salt 2 tsp Soya sauce 1 cup tomato puree 2 tbsp chopped celery 1 tsp ajino moto . red chili. Drain on absorbent paper. Add the capsicum and turn around a few times. Heat the 2 tbsp oil and stir-fry the garlic and onion in it over high heat till the onions look glossy. Heat oil and drop heaped teaspoonfuls of the batter and fry till it becomes golden brown in colour. garlic and ginger paste and enough water so as to have a thick batter. flour.slightly beaten 3 cup refined flour 1 tsp garlic paste 1 tsp ginger paste water oil for deep frying 2 tbsp oil 1 tsp garlic .chopped 1 large capsicum . salt.chopped For sauce 3 tbsp corn flour. egg.optional 2 cups water Method: Mix together the vegetables. and simmer till the sauce thickens and becomes . Leave aside for 5-10 minutes.chopped fine or grated 2 eggs .Rate this recipe | Post Comments TOMATO RELISH Chef: Manju Malhi Ingredients: 3 tbsp olive oil 2 tomatoes. vinegar and brown sugar.
or until chicken is browned and cooked through. and cook for an additional 5 to 10 minutes. and adjust flavors if desired. Remove from the dish. cardamom. lemon juice. boneless chicken thighs 1/2 cup tahini 1/4 cup plain yogurt 1/2 teaspoon minced garlic 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon chopped fresh parsley salt and pepper to taste 4 medium tomatoes. Cover and refrigerate. Add the fried balls. and cut into slices. mix together the tahini. salt and pepper. Place sliced chicken. turn around a few times and serve Shawarma (Chicken Lebanese Style) Rate this Recipe | Write comments | Print | E-Mail Ingredients: 1/2 cup malt vinegar 1/4 cup plain yogurt 1 tablespoon vegetable oil salt and pepper to taste 1 teaspoon mixed spice 1/4 teaspoon freshly ground cardamom 8 skinless. Preheat the oven to 350 degrees F (175 degrees C).translucent. Uncover. Season with salt and pepper. olive oil. mix together the malt vinegar. taste. 1/4 cup yogurt. garlic. Cover the chicken and bake in the marinade for 30 minutes. vegetable oil. Roll up. Place the chicken thighs into the mixture and turn to coat. and top it with tahini sauce Tossed Salad Rate this Recipe | Write comments | Print | E-Mail Chef: Niru Gupta Ingredients: 2 medium tomatoes-de-seeded and cut lengthwise 20 lettuce leaves-washed and crisp 1/2 cup carrots-sliced into thickish rounds 1/2 cup cucumber-peeled and sliced into rounds . tomato. Cover and marinate in the refrigerator for at least 4 hours or overnight. In a small bowl. turning once. and parsley. mixed spice. and lettuce onto pita breads. thinly sliced 1/2 cup sliced onion 4 cups shredded lettuce 8 pita bread rounds Method: In a glass baking dish. 1/4 cup yogurt. onion.
Mix the two together and serve immediately. . pepper. and mustard and blend well together. vinegar. Keep the vegetables and the dressing separately till ready to serve.2 tbsp olive oil 2 tbsp vinegar 1 tbsp honey 2 tsp salt 1/8 tsp pissi kali mirch 1 tsp mustard powder/mustard oil Method: Break the lettuce leaves into small pieces. Mix the oil. honey. salt.
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