MURG KALI MIRCH RECIPE INGREDIENTS: salt to taste 1 tsp turmeric powder 1 kg chicken 25 - 30 peppercorn 3/4 cup tomatoes chopped

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.

. Add the pork and pressure cook till almost done. coriander seeds. Remove the lid. Add vinegar and simmer for another 5-6 minutes. cloves. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Remove and keep aside.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. garlic. cumin seeds and the cinnamon with malt vinegar. red chillies. peppercorns. add the potatoes and 2-3 cups of water. Garnish with coriander. Simmer for 10-12 minutes. cardamoms and green chillies till the onions are transparent. Fry sliced onions. Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan.

Mix in green chillies and cut tomatoes. Stir fry on a low heat up for about 5 minutes or till fish is just done.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. . coriander seeds and whole red chillies. ginger and garlic paste and malt vinegar. Stir constantly. Roast cumin seeds. Bring it to a boil and then mix in fish pieces and salt. wash and cut each fish into 5-6 pieces. Mix in cut onions and stir fry till golden brown. Cut onions and tomatoes. Slit green chillies and cut into half. Stir fry on a medium heat up for 3 minutes. Heat up oil in a pan. Mix in the paste and 11/2 cup of water. Serve hot with steamed rice. Make a fine paste of all the roasted spices along with scraped coconut.

Add cardomoms and garam masala and simmer. Then add a cup of hot water. Serve hot with nan or chapatis. green chillies. Add salt.KEEMA MATAR RECIPE INGREDIENTS: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Cover and cook till the water dries and peas and keema are done. turmeric and coriander powder. Garnish with coriander leaves. .

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Heat oil and deep fry the marinated chicken pieces till golden brown. salt. Add fried chicken pieces to it and cook for few minutes. Now in a separate wok / kadhai heat 1 tbsp. Take 1tbsp. Bring to boil and add sugar. Soya sauce. 1tbsp. Add 2 cups of chicken broth or water. . Cook for 2-3 minutes. Serve chinese chili chicken hot garnished with chopped green onion tops. pepper powder. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. oil and add garlic paste and green chilies and sauté for few seconds. Chinese chili chicken goes well with steamed / boiled rice. salt . corn flour.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. ajinomoto and remaining Soya sauce.

. Now.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. corn flour and salt using water. mix aginomoto. chopped onions and green chili to it. add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside. Serve the gobi manchurian hot. Add fried Gobi kept aside and mix well. soya sauce and tomato sauce to it. Garnish it with coriander leaves. of ginger and garlic paste. Heat oil in another pan and add the left ginger & garlic paste. Take a tsp.

Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. ajinomoto. . Sauté garlic. Bring it to a boil. Now in a separate pan heat 2 tbsp oil. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.VEGETABLE MANCHURIAN RECIPE INGREDIENTS: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. green chilies and spring onions. sugar and soya sauce. Make small balls (like koftas) of the mixture . corn starch and add few chopped chilies and little salt to it. salt. drain and keep aside. pepper powder. Gently add the fried balls to the gravy. Add water.

of the filling in the center of each pancake. cabbage and cook tossing the vegetables until they are crisp-tender. egg and water and make a smooth batter. To make the filling heat 2-3 tbsp oil in a wok. Fold in the sides and form a tight roll. Cook both sides of the pancake till golden. Serve the vegetarian spring roll hot. Set aside the filling to cool. . stir fry for 10-15 seconds.garlic and mushrooms. Add the bean sprouts. Deep fry in hot oil until golden. cook stirring for 2 minutes. sealing the edge with a little flour and water paste. salt. Add leeks (if available) and stir fry for about 1 minute. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. add ginger . All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2.3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt. Repeat the same till whole batter is utilized. To make the spring rolls place 2-3 tbsp. then add carrots. pepper and soya sauce.

. When cooked add cornflour dissolved in water and boil. Add juice of half a lime or to taste. 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. chillies. Cook for 10 minutes.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. Soak the grated coconut in warm water and then remove and keep aside first milk. tomato in oil till light brown. pour into fried masala and put in fish pieces. Then add first milk. curry leaves. ginger. Take rest of the milk. Saute the onion.

. fry fish pieces on both sides till golden & crisp. chopped in circles. ajwain . mint or coriander chutney.FISH TIKKA RECIPE INGREDIENTS: 500 gms fish pieces of any type 150 gms vegetable oil 1 tbsp ajwain 45 ml cream 2 tsp cumin seeds powder 2 tsp garam masala 1 tbsp garlic paste 20 gms flour (beasn) 30 ml lemon juice 5 tbsp mint or coriander chutney 1/2 tsp white pepper powder 1 onion. cumin seeds powder. garam masala. Add fish pieces to the above mixture and mainate them for about 3 hours. chili powder. Heat oil in a pan. salt. besan flour in yogurt. lemon juice. Serve fried fish tikka with chopped onions. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste.

until the fish is cooked through. Put the green coriander. Blend until you have a paste. Empty the paste into a deep dish or shallow bowl.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 . garlic. karhai or frying pan over a medium flame. When very hot. 1/4 tsp of salt and tbsp of water into the blender. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Remove with a slotted spoon. dip 2 or 3 pieces of fish.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. turning the pieces over once. . discard it. Serve the fried fish hot with green chutney. Fry all the pieces of fish this way. Fry for about 5 minutes. Set the plate at a tilt and leave it tilted for 2-3 hours. Add 1/4 tsp of salt to the yogurt and mix it in. 5 cm long and 4 cm wide. 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. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Put the yogurt into another deep dish or shallow bowl. Set the oil to heat in a wok. green chillies. As water accumulates at one end.

chopped 1/2 Star anise 1 tsp Red chili powder 3 no. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. grated coconut. cinnamon. large 2 tsp Ginger. Add the chicken. Lemon 10-12 no. rotis or tandoori naan . Add the tomatoes. Onion.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. Tomatoes. remove the skin and cut into small pieces. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. Chop the onions and tomatoes separately. poppy seeds. Cover and cook till the chicken is done. . mix and cook for 5 minutes and then add 2 cups of water and lemon juice. star anise. Roast the whole red chilies. chopped 2 tsp Garlic. green cardamom. red chili powder and turmeric powder and sauté. then add curry leaves and the ground paste and sauté for some time. medium 1 no. cloves. coriander seeds. Whole red chilies 1" stick Cinnamon 3 no. Curry leaves Fresh coriander Garnish. Heat oil in a vessel and fry the onions till golden. cumin seeds. Green cardamom 2 no. Cloves 1/2 tsp Turmeric powder 1 no.

stirring constantly. add onion and almonds (until golden). Rice Ring : Melt butter in skillet. Unmold at once on platter and fill with indian chicken curry. Add chicken and mushrooms. add milk. heat until plump. Combine cornstarch. Press mixture into greased mold. garlic and onion. Cook until onion is tender. 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. diced 1 (3 ounce) can mushrooms. Stir into onion mixture. 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. curry powder. celery. stir and heat through. add apple. . 3/4 teaspoon salt and broth. Add all to rice and mix. Cook until thickened.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Serve over rice ring.

Preheat oven to 350º F. boneless chicken breast 1/4 cup yogurt 3 tsp minced ginger 3 tsp crushed garlic 1/4 tsp white pepper 1/4 tsp cumin powder 1/4 tsp mace 1/4 tsp nutmeg 1/4 tsp green cardamom powder 1/4 tsp chili powder 1/4 tsp turmeric 3 tbsp lemon juice 4 tbsp vegetable oil Melted margarine (for basting) Part B: 5 oz. make the sauce in Part B. Put tomatoes. While doing this. . tomato puree 2 lbs. cut into 2 inch cubes. chopped 2 tsp ginger paste 2 tsp garlic paste 2 tsp green chilies 1 tbsp red chili powder 2 tsp cloves 8 green cardamoms Salt To Taste 3 tbsp butter 2/3 cup cream 1 tsp fenugreek 2 tsp ginger.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. basting with margarine twice. Bake the chicken for 8 minutes. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. tomato paste 10 oz. Drain excess marinade and bake for another 2 minutes. Deseed and chop green chilies. Add the chicken breast. tomatoes. Marinate overnight in the refrigerator. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.

Strain through a strainer and bring to a boil. and salt. Add fenugreek and ginger juliennes. Add butter and cream. cardamoms. green chilies.Add ginger and garlic paste. add honey to taste. red chili powder. Cook over low heat until reduced to a thick sauce. and serve with the chicken tikka masala . cloves. If the sauce tastes sour. stir. Stir.

CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Grill the chicken pieces till they are cooked well on both the sides. ginger garlic and spices and marinated to get this recipe INGREDIENTS: 2 large leg pieces of chicken 1/2 c curd 1 tblsp lemon 1 tsp garam masala powder 1 tsp red chili powder Salt to taste 1 tblsp ginger garlic paste A few drops of edible orange color How to make chicken tangri kebab: Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Sprinkle lemon juice and chat masala and serve with onion rings . Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.

Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. Cook covered till the chicken is tender and serve hot with rotis. 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. sliced 1 tsp coriander powder 10 cloves garlic. Now heat oil in a wok and throw in the cloves first.CHICKEN KALI MIRCH RECIPE A marinated chicken recipe with distinctive flavors of black pepper corns and curry leaves INGREDIENTS: 1kg chicken. chopped 1 medium onion. add the coriander powder. Once the tomatoes start getting a little roasted. chopped 4 tblsp oil How to make chicken kali mirch: Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour. . Once the onions are pink in color add the tomatoes. After that put in the garlic and then the onion. Once it starts boling add the marinated chicken.

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. . cream (malai). Add onion (pyaj). Add salt. Grate mava. green chilly (hari mirch). red chili powder (lal mirchi). Heat clarified butter (ghee) in a pan. Simmer for 2 minutes. Grind onion (pyaj). turmeric (haldi). ginger (adrak). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. garam masala. Add mava. Take off the fire and serve hot. tomato (tamatar) paste.

Heat butter in a pan. Then add tomato paste. Continue cooking it on medium flame till ghee/oil begins to separate. garam masala..PANEER PASANDA RECIPE INGREDIENTS: 500 gms Cottage Cheese (Paneer) How to make paneer 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda: Cut cottage cheese in samll pieces. Simmer for 5 minutes and then finally put off the gas. Chop onion very finely. cream . Keep it aside for an hour. Grind tomato. Saute onions till pink in color. . dried pudina leaves and mix well. Put the pan on the flame and then add milk to the mixture. salt. red chili powder. ginger. curd. turmeric. Add cottage cheese. Take off the fire and serve hot. green chilly. Put off the flame.

Take off the heat. Mix in tomato puree. Mix in coriander powder and stir to mix well. Boil green peas. crushed red chillies on the bread croutons and mix well. roasted khoya and stir. . Heat up oil in a pan. Keep aside. red chilli powder and roast till the oil leaves the masala. Sprinkle cut green chillies. Sprinkle with cut coriander. Mix in boiled peas and stir. Mix in ginger-garlic paste and sauté. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. turmeric powder. mix in onion paste and stir fry till pink. Mix in broken cashewnuts and raisins. roasted sesame seeds.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. Mix in salt.

Keep the strained water aside. Add curd.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Heat mustard oil in a kadahi. jeera and sabut red chilly.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. . hing. sangar and soaked amchur. Cook it for 10-15 minutes. ( soak it for a 1/2 hour). When the tadka is ready add the masala paste. Add to the kadahi. If required add the strained water. Strain the sangar through a strainer. Now give tadka by adding mustard (grounded). Serve sangri ki sabzi hot with dal ke parathe. Turn off the gas. Put it in a pressure cooker and wait for 1 whistle.

garlic. . vinegar. ginger and water to just coat the paneer pieces with the mixture. egg. salt. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. ajinomoto and the fried paneer cubes. corn flour.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. Mix well. Mix together the cottage cheese. soya sauce. 1 tsp salt. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Add the green chillies. and garnish the chilli paneer with finely cut spring onions and coriander.

ginger paste. Add paneer and capsicum pieces. salt. Then add onion. tomato.. Continue cooking it on medium flame till ghee/oil begins to separate. ginger. Grind onion. Take off the fire and serve hot. Serve with nan or paranthas. Heat clarified butter in a pan. . capsicum in long pieces. When the capsicum are done put off the flame. Add bay leaf. cinnamon. Mince cloves and cinnamom. cloves. tomato. red chili powder and orange color.KADHAI PANEER RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) Little Orange Color 4 tblsp Clarified Butter (Ghee) How to make kadhai paneer: Cut cottage cheese. Cook on low flame.

chili. Heat the ghee in a frying pan and cut the paneer into 2. the garlic and coriander seeds.MATTAR PANEER RECIPE INGREDIENTS: 450gms /1lb shelled Mutter (green peas) 250gms / 1/2lb Paneer How to make paneer 2 medium onions (chopped) 6 cloves garlic (crushed) 1 tbsp grated ginger 2 green chilies (chopped) 250gms / 1/2 lb tomatoes (peeled and sliced) Salt To Taste 1cup curd / plain yogurt 1 tsp turmeric powder 1 tbsp coriander seeds 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Garam masala powder Chopped coriander leaves Preparation: Make a paste by grinding together half the onions. Fry the paneer to a light brown and remove to drain on a plate. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander. tomato and salt. . Add the paneer and mutter (peas) along with the yogurt.5-cm/1-inch cubes. 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. Stir for 56 minutes over low heat.

Heat oil in a kadai. Add Paneer pieces to the gravy and cook until done. Caution: Don't allow chili powder to burn . Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Now add onions and fry till golden brown. Add ginger-garlic paste and stir-fry for a minute. Add all spices except red chili powder. Take out in a bowl. heat pure ghee in a small pan. 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. Boil the spinach in water and cool it. Just before serving. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. 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. Now mash it in a mixer. Hold the pan over bowl.

salt and little water so that all the masalas are well combined. . fry till brown. Garnish with chopped coriander and serve hot. tomatoes and chillies finely. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Add the chillies and tomatoes and fry till they are soft and pulpy. 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. garam masala powder. Heat oil in a deep bottomed pan. chopped onions and the ginger garlic paste. add the cumin seeds.

lowering the heat and cook for another 5 minutes. Serve the aloo palak hot as a side dish. Add the spinach.ALOO PALAK RECIPE INGREDIENTS: 2lb Spinach (chopped) 1lb potatoes (quartered) 2 green chilies 1 tbsp melted butter A pinch of asafoetida 1 tsp white cumin seeds Salt To Taste Garnish : Tomato slices Lemon wedges How to make palak aloo recipe: Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes. Stir several times and then arrange the tomato and lemon slices over the mixture. potatoes. Cover and cook over a moderate heat for about 10 minutes. . Cover. salt and chilies.

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). 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. Drain and set aside. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. curd and salt. Cook for 10 minutes. . Deep fry the potatoes until golden brown. Stir in the tomato puree. 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. the ground spices and salt and cook for 7-10 minutes. . Add the green chilli and fry for a further 1 minute. 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. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. for 5 minutes. Add the potatoes. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. until the vegetable are tender. Add the cauliflower florets and fry. Drain well and set aside.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until they begin to splutter.

add the mustard seeds. Heat oil in a pan. fry till the seeds start spluttering. you can substitute mustard seeds with cumin seeds. 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). Serve the aloo sabzi hot with roti or paratha. slit green chillies. . peel and cube the potatoes.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Green chillies 4-5 nos. For a different taste in aloo sabzi . curry leaves.

bring the mixture to a boil. garnished with coriander leaves. Add about 2 cups water. by holding each in the palm of your hand and closing the fist. Heat the ghee. When the cumin splutters. add yogurt 1 tbsp at a time. Lower the flame. Keep these unevenly broken potatoes aside until further use. add cumin and asafoetida. coriander. Serve aloo dahi wale hot. and then simmer uncovered for about 15 minutes. Add garam masala. add ginger and sauté till slightly fried.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). Stir a few times until well mixed. turmeric and chilli powder. stirring vigorously until all of it is well blended. salt. . until they look slightly fried. add potatoes and green chillies. turn around over high heat.

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. Drain. sliced 3 medium sized tomatoes.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. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . cumin. Heat oil and sauté onions till golden. Add chole. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. Finely chop the remaining ginger. coriander. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Sauté for 5 minutes. reserving 1 cup of cooking liquid. Simmer. salt and half of the coriander leaves. coriander leaves and shredded ginger. Add tomatoes. turmeric and chili powder and sauté over low heat until the oil separates. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. then add garlic and chopped ginger and green chilies. uncovered until the liquid has been absorbed. the reserved cooking liquid. .

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). 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. When the vegetables are cooked. chillies. Bring to the boil. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz). Add 250ml/8fl oz/1 cup water. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Stir gently to mix well. add the spice paste and another 150ml/5fl oz water. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Now add the tomatoes. the yogurt and the garam masala. peas. . Bring to the boil and simmer gently for 2-3 minutes. Set aside. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. carrots. French beans and potato in a medium-sized saucepan. Cover. Meanwhile put the coconut. Add 150ml/5fl oz water and grind to a fine paste. poppy seeds and salt in the container of an electric blender. Stir and simmer gently for 5 minutes.

Add hara channa and cook until done. Add lemon juice. cloves. and saute for 2 minutes.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Garnish the hara chana masala with chopped corriander and serve hot. 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 cumin.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. green chilli. chopped ginger. bay leaf. .

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 .

Top with grated cheese and chopped coriander. Cut the top of tomato (tamatar ) like a cap. Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.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. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Heat oil in a kadhai add chopped onions and green chilies till tender. Add paneer .mix well and cock for a minute. Keep aside the scooped portion and chop the cut tops . Gently scoop out the centers . Serve the stuffed paneer tomato hot. Fill tomatoes with the mixture. 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. Red chili powder to taste. .

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). drain water and keep aside to cool. chopped coriander leaves and thinly sliced rings of tomato. mashed potatoes and peas and fry for few moments. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now add all spices. Serve hot. . Garnish the bharawan capsicum with grated paneer. 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 take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.

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.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. add turmeric powder. In a bowl take a cup of gram flour. . Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). and green chilies to the mashed aloo (potatoes) and mix well. coriander. Make small balls of aloo (potato) mixture. little salt and chili powder to it. Dip each ball in the batter and deep fry them till golden. brown Serve aloo bonda hot with chutney. garam masala. chili powder.

Sprinkle cumin powder. Then generously sprinkle sev all over the puris. Fill with a few chopped boiled potato cubes.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. Sprinkle finely chopped onions.SEV PURI RECIPE INGREDIENTS: 10 . Serve fresh. salt.. red chilli powder. . Garnish with finely chopped coriander. Add about 1/4 tsp of tamarind and green chutneys in each.

Finally garnish with coriander leaves and lemon juice. Mix all the ingredients under seasoning and add to this. tomatoes. Lightly crush and add the nimkis and golgappas. Drain the water from the grated potatoes and mix that as well. Add the sev and kaara pusa directly and mix well.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.. onions. . Serve immediately.

RAGADA PATTIES RECIPE INGREDIENTS: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar) 1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties: Boil. peel and mash the potatoes well. Take the mashed potatoes into a bowl. Now. add the bread crumbs and knead well.8 hours. fry till the onions are light golden brown. To prepare the ragada: Wash and soak channa for about 6 . red chilli powder and fry for 30 seconds. Add ginger garlic paste. chat masala powder. turmeric powder. Now add tomatoes and salt. Press each ball with hand so that it would make into a round patty. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. jeera powder. add chopped onions. Mix and knead well into a dough. Divide the dough into balls. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Boil channa with baking soda in pressure cooker till soft. turmeric powder and salt. dhania powder. Heat oil in a kadai. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. . add ginger garlic paste. garam masala powder.

To serve cutlet ragada: Prepare tamarind chutney and mint chutney. put two cutlets in the plate. Pour the ragada on the cutlets. . Take the serving plate. enough water. Sprinkle a pinch of chat masala powder and serve hot.Now. Cover and cook on medium heat for 3-4 minutes. add the boiled peas. curd and mix well. Sprinkle chopped onions and coriander leaves.

Add coconut and stir fry until browned..BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. keeping the stem end intact. 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. until done. Serve hot with roti. . Keep an eye. Stuff the eggplants with this mixture. cashews and turmeric powder. Now in the grinded mixture mix cayenne powder. salt. Add little water if needed. Roll the potatoes in the remaining mixture. Heat the remaining oil in a pan and add the vegetables. Slit each eggplant lengthwise into four. Cook over low heat without burning. sugar. Saute for a minute. Grind the mixture to a paste using blender. tamarind paste. remove and allow to cool. add little water if necessary. Now add sliced onions and fry until brown. coriander seeds and peppercorns. reserving some.

mix in green cardamom. garam masala powder and salt and stir fry till oil leaves the masala. stir well. Add a cup of water. wash and cut mushrooms in quarters. Mix in tomato puree. Stir fry on low heat up for five minutes. Mix in ginger paste. Serve hot with naan and roti . turmeric powder.MATAR MUSHROOM RECIPE INGREDIENTS: 1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste How to make matar mushroom: Clean. Adjust seasoning. red chilli powder. cinnamon stick and cut onions and stir fry until light golden brown. Cut onions finely. Mix in cashew nut paste dissolved in one cup of water. garlic paste and stir fry for half a minute. Heat up oil in a kadhai. coriander powder. bring it to a boil and then mix in green peas and mushrooms.

Cook on a low heat till golden brown. as you would do for any paratha/roti. salt. green chilies. Mix grated cauliflower. 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). Cook on a pre-heated Tawa (flat griddle plate). Make two medium size chapati. coriander leaves. Spread it on the paratha and shallow fry over low heat. and garam masala as a filling in paratha. Turn it and pour half tablespoon oil or butter. ginger. chili powder. add the filling to the one chapati and cover it with the second one. ajwain. Now roll it slightly. . Note: It makes 18 parathas.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. Turn it and again pour oil or butter on the other side. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.

. 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.ROOMALI ROTI INGREDIENTS: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead How To Make Roomali Roti: Mix wheat flour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Place the rumali roti carefully over it and cook till done. maida. Fold it like a handkerchief. salt and baking powder and sieve them together. Serve rumali roti hot with indian curry.

Serve hot. Knead the dough again and cover and leave for 2-3 hours. knead again. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Bake the indian bread naan until puffed up and golden brown. salt and baking powder into a bowl and make a well in the middle. milk. Add the remaining oil. About half an before the naan are required. 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. turn on the oven to maximum heat. eggs 2tbsp of oil in a bowl. then cover with damp cloth and allow the dough to stand for 15 minutes. 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. Pour this into the center of the flour and knead adding water if necessary to form soft dough.

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. Knead well again the dough and make balls. chili powder. 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. Note: It can also be cooked in an oven or tandoor. salt. Rub oil into the flour. . turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.

Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat. add the filling to the one chapati and cover it with the second one. Toss in ginger and green chilies. Divide the mixture into 10 equal portions. Make two medium size chapati. For stuffing heat oil in a kadhai over moderate heat.maida. 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. Remove the pan from the heat and allow to cool. Now roll it slightly. . Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Turn it and again pour oil or butter on the other side. then drop asafetida.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). A few seconds later add the peas. Seal the edges so that mixture doesn't come out. Fry until ginger starts turning brown.

.Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

as you would do for any paratha/roti. 5 to 6 " diameter using dry flour. Now press it lightly towards the center to show the layers clearly and roll like a paratha. Now roll it into a circle of appox. 1tbsp oil & salt. Turn the lachha paratha and pour half tablespoon oil or butter. Take a Ping-Pong ball size lump of dough. Heat the ghee so that it turns to liquid. Spread it on the paratha and shallow fry over low heat. Make dough 30 minutes before and cover it with moist muslin cloth. Cook the lachha parata on a low heat till golden brown. Turn it and again pour oil or butter on the other side.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). Using a knife make a 2" cut lengthways and fold it inwards . (Refer the picture). Now spread the ghee properly over entire surface. Cook on a pre-heated Tawa (flat griddle plate). . Spread Oil on every fold.

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.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. Put it in a pre-heated oven at 450-degree. Mash the potatoes. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. Serve aloo paratha hot with yogurt (curd). Now roll it slightly. as you would do for any parantha/roti. 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. 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. vegetables or curries .

add the potatoes and 2-3 cups of water. red chillies. Add the pork and pressure cook till almost done. Simmer for 10-12 minutes. Add vinegar and simmer for another 5-6 minutes. garlic. coriander seeds. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Serve with steamed rice or bread. cloves. . 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. Garnish with coriander. cardamoms and green chillies till the onions are transparent. Fry sliced onions. cumin seeds and the cinnamon with malt vinegar. Remove and keep aside. Remove the lid. Add the ground paste and saute till oil leaves the sides of the pan.

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. .

Heat the ghee in a heavy pan and add the cheese mixture. Stir-Fry over very low heat until the ghee separates. Allow to cool slightly. Cut into squares and decorate with silver foil. Kneed this well with the milk powder and sugar. Pat into a flat cake and cool completely.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. . Then hang it up in a muslin cloth to drain for 3 hours. Knead again to blend. Remove form the heat and mix in the cardamom powder. The milk solids are turned into cheese now.

Slip each kulfi on to a dessert plate. Now add the sugar. stirring constantly. about 6 hours. heavy pan and bring to boil over high heat. cut across into 3-4 slices. ground green cardamom seeds (chotti elaichi) 1tbsp. . skinned pista (pistachios). stiring constantly. stir well. until it has thickened and reduced to about 13/4th cups. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. Now lower the heat and cook the milk. (This will take about 40-45 minutes). Pour the mixture into Kulfi molds or small ramekins. allow to cool. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. skinned badam (almonds). Stir the sides of the pan constantly to avoid scalding. sugar or to taste 1/2 tsp. and serve. Cover with plastic wrap or foil and freeze until set. To serve. nuts and cardamom seeds. distributing evenly. thinly sliced 1tbsp.

Bisquick. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. This will ensure complete cooking from inside and even browning.GULAB JAMUN RECIPE INGREDIENTS: 1 cup Carnation Milk Powder 1/2 cup all purpose flour 1/2 tsp baking soda 2 tablespoons butter -melted Whole milk just enough to make the dough For the Sugar Syrup 2 cups Sugar 1 cup water Oil for frying How to make gulab jamun: Make the dough by combining the milk powder. . Add just enough whole milk to make a medium-hard dough. The balls must be fried very slowly under medium temperatures. but do not try to move them. Heat the oil on high and then lower the heat to medium. gently shake the pan to keep the balls from browning on just one side. Make balls by gently rolling each portion between your palms into a smooth ball. Instead. butter. Place the balls on a plate. Divide the dough into 18-20 portions. If the temperature of the oil is too high then the gulab jamuns will tend to break. Now they must be gently and constantly agitated to ensure even browning on all sides. After about 5 mins. the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. They will sink to the bottom of the pan. Cover with a damp yet dry kitchen towel. one by one. Slip in the balls into the hot oil from the side of the pan.

If using moulds. Make sure to stir continuously. while on heat. Take some mixture and press into mould. first sprinkle some at bottom. gently turning occasionally. When set well. When mixture thick and gooey. unmould. The on slow till done. Put mixture in a large heavy or nonstick pan. invert and carefully. or shape pedas with palms into patty rounds. Allow to cool. Heat first on high for few minutes.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Mix well. Use cookie moulds.Add powdered sugar and mix well. Mix pistachios and cardamom seeds and press a bit on top of each. and take off fire. The pedas are ready to be served. . add cardamom.300gms) sugar powdered 1/2 tsp cardamom powder 1 tsp cardamom seeds semi crushed 1 tbsp slivered or crushed pistachios How to make peda: Grate khoya with a steel (not iron) grater.

ghee and 1/2 cup water. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the broken wheat. Saute on a high flame till it turns pinkish brown. . Add hot water. add the sugar. Heat ghee in a heavy bottomed pan.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Stir. partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough. Once all the water has evaporated. Serve the lapssi hot garnished with blanched almonds and 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. Decorate the rasmalai with pistachios. Place them in a dessert bowl. Mix the other ingredients. Bake at 350 degrees for 35 minutes or until it sets. . chill for 2-3 hours and then serve. cool at room temperature and cut into 2" squares. It should not get brown. Remove from oven. except the pistachios well in a separate dish and pour over the squares.

Roll the balls into 3" diameter rounds having a thickness of 0. Allow the dough to stand for 20 minutes. . I know that many of u might be amateurs at cooking. Make a dough using a little water.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter. Deep fry in a kadai till golden brown in colour. Knead until smooth and soft and the dough is free from stickiness.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.5 cms. Make a hole in the centre of each rounds so that it resembles like doughnuts. Divide the dough into even sized balls. Eve the refined flour along with the baking powder into the basin. but don’t worry if you cant make balls make whatever shape u can manage-. Sprinkle the powdered sugar on top.the final product is going to be the same.mix thoroughly all the ingredients in the basin adding the milk.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved.drain. Add the cinnamon and the nutmeg.

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. make a well in the center and break the eggs into it. . The batter should stand for atleast 1 hour before it is used. Add about a tblspful of cold water at the last minute for a really light pudding. then bake in a moderate oven for 30 minutes. still beating. add a little of the milk and mix it in well. When half the milk is in. then add the rest of the milk. beat well for 10 minutes. raising the heat just enough to brown it at the end. Get a little fat really hot before pouring in the batter.

fold in the stiffly beaten whites. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Turn out when set. add the sugar. leave to cool. Then take the saucepan off the fire.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. . Dissolve the gelatine in a little warm milk. Add the vanilla essence and pour into a wetted mould.

In one portion add cocoa powder. Cool the cake and invert it on a dish. essence and sugar. . Grease and line a 8 inch baking tin. 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. Divide this batter into 2 parts. First pour 1 layer in the tin then the second and continue this process alternatively. Mix well till the batter is smooth.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. Cream together the butter. Bake this tin in a preheated oven at 180 .200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.

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. Apple cake is ready. Add in the apples and the nuts. Pour this mixture in a baking pan and bake for 1. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. . eggs and vanilla extract together. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.15 minutes at 350 degrees F. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.

Place each half of the round on two corner of the square to make a perfect heart shape. Decorate the cake with icing and candy.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. Also bake a two-layer cake in a square pan. . Slice the round one in half.

Put the boxes in freezer. freeze and serve. Line icing along seams to secure. Cut down graham crackers crosswise to make half. Tops boxes with 6 graham cracker halves. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. To secure candies use icing.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. Line icing along remaining seams. Let it freeze for about half-hour. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. 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. .

. Beat the eggs and add the essence. Warm the milk and mix in the sugar.40 minutes or until the pudding is spongy.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. Gently mix in the cooca powder. Allow the pudding to shrink before unmoulding. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Put off the flame and add the beaten eggs and the breadcrumbs. Mix well. thick and sweetened cream. Grease pudding mould and pour the mixture into the mould. Then put it in the fridge for 1 hour before serving with fresh.

Remove from fire and add 2 tspfuls of lemon juice. cover with a double piece of greased paper and steam for 2 1/2 hours. egg and milk. If the mixture is too stiff. Stir well and simmer for about 3 minutes. Put mixture into a greased basin. 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.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. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Boil these in water until soft. 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. Add the marmalade. sieving the flour and baking powder. add a little more milk. .

Add mustard seeds to the oil. Take the pan off the gas. When the mustard seeds start popping add chana and urad daal. add in the ginger. coriander and green chilies. Mix the salt and desiccated coconut. Curd rice is ready to be served. . After a minute. mustard seeds 1 1/2 tsp. Add in the rice. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Sauté them for a minute. urad daal 1 tsp.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. mix all the ingredients with yogurt (curd) and milk. Just before serving. chana daal 1 tsp.

Add half-saffron dissolved in little warm milk. walnuts & cashew nuts. Heat oil and fry onions till golden brown and remove. add rice and sauté.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. turmeric powder. Garnish kashmiri pulao with fried onions. Fry whole spices. . Cook a little. Finish with remaining saffron and cook till grains are separated and done. Add hot water and mix well.

Now add this to the boiled rice and mix well. Take it off from the flame and add lemon juice and mix well. fry till brown. curry leaves. Add turmeric powder and peanuts. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. allow to splutter.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.Lemon rice is ready to be served. salt and fry for 2 minutes. Now add green chilies. .

Seve hot.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. . 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. salt and saute. Pureed tomatoes are sauted with spices and then added to rice. 1 cup basmati rice. Now add the dry spices. Finally add the water and cook covered till done. 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. INGREDIENTS: 2 large tomatoes made into a thick puree. Put in the rice and mix well.

Slice the onions and green chilies. Heat ghee. . Drain the water. Soak the almonds in water for half an hour and keep aside. mint and coriander. Add the portion of plain curd. ginger. add the remaining garam masala and sauté over medium heat until it begins to crackle. Chop the coriander and mint leaves. Drain and keep aside. Add onions until golden brown. and bring to a boil. Add turmeric and chili powder. add 2/3 cup water. stir. In the handi with the cooked vegetables. saute for half a minute add the chopped vegetables and stir for a minute. Beat the curd in a bowl and divide into two equal portions. Bring the rice to a boil and cook until the rice is done. Dice the peeled potatoes and carrots and wash them. Then add green chilies. Put the rice.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. then simmer until the vegetables are cooked. some more water and add half the whole garam masala and salt in a pan. garlic and stir for a minute. sprinkle little saffron curd. Add the dry fruits and nuts when the vegetables are done. Peel ginger and garlic and chop finely. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Serve the hyderabadi biryani hot with mint chutney and other vegtables. . Put the handi on dum in a pre-heated oven for 15-20 minutes. cover the lid tightly so that it gets sealed.Then spread half the rice and again sprinkle the remaining saffron-curd. mint and coriander and top it with the remaining rice. Place a moist cloth on top.

When onions are golden add slit green chillies. . cloves. drained rice and chopped tomatoes. curry leaves and a part of the corriander leaves. ginger and garlic paste. 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.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. Fry for 2 minutes. Fry for few minutes. Garnish with chopped corriander leaves and serve hot. mint. Cook it for 8 to 10 minutes till the rice is done. Add the washed. Keep the remaining corriander leaves for garnishing. Add the cooked dhal. Add cooked dhal water. Fry the onions. mix well and add 3 cups of water. Add salt. Set aside. cinnamon and cardamom. Don't discard the cooked dhal water.

Then add onions and saute them for a minute ot till they get pink in color.Heat it for about 10 seconds. 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. Add salt and red chilli powder and stir. carrot. Take 1 tblsp oil in a pan and add mustard seeds. green chilli. Take the yogurt and make it fine by putting in a blender for just 2 rotations. cloves.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Take this vegetable biryani out in a rice serving dish. Fry the green peas also. Serve the vegetable (veg ) biryani hot with raita and pickle. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Add fine chopped tomatoes and fry till they are properly cooked. potato. cinnamon and caraway seeds powder. .VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Cook for about 3 minutes.Cook it in pressure cooker or in a pan or microwave. 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). Garnish with dry fruits and green coriander leaves. black pepper powder and stir for about half minute. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. Add all the fried vegetables.

Add the paste to the onions and stir for about 5 minutes. Make a fine paste of green chilies. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Preheat the oven to 300°F. Add the shrimps and 1/2 tsp salt. cashew nuts & coconut.15 minutes. garam masala. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Cover the bowl with the aluminium foil. Add the peas.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. 1/2 tsp salt and 2 cup of water. 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. garlic. 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. In a serving bowl mix the shrimps and rice together. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. ginger.

and tomatoes into small cubes. Mix well. 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. capsicum. Or you can grill the chicken over hot charcoal. Heat up oil in a big size frying pot or karahi. .black pepper soya sauce and hot sauce. Skew chicken and vegetables closely on bamboo skewers. Cut the onion. Put in a round dish with the lemon juice. Decorate with lemon pieces and mint leaves. Serve with hot with mint chutney. Take off from oil and put it on absorbent paper. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. salt . cover and leave to marinate for 2-3 hours.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.

Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Add lemon juice and fry for another minute. Spread half of the cut onions on the bottom. Heat up oil in another pan. 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. stirring frequently fry for 8-10 minutes to a golden color.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Mix in the chilli powder.peeled thinly sliced 3 tblsp finely chopped fresh coriander leaves (dhania patta) 3-4 medium tomatoes (tamatar) roughly chopped 1 kg onion (pyaj) 750 g. Serve hot. Stir frequently. Mix in meat and onions to it. turmeric and salt to the chicken and mix well to cover the chicken pieces. fry the mixture until it is well browned and a thick onion sauce has formed. . ginger and garlic. Sprinkle with chopped coriander leaves. Lightly grease a heavy based sauce pot with 1 tblsp of oil. Cover pot with a tight fitting lid. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. Stir well to mix all the ingredients. Mix in the bay leaves stir fry for another minute stirring frequently. Mix in cut onions. Add the chicken pieces and layer the rest of the cut onions on top. ground coriander.

add the methi seeds and the whole red chillies and stir well. Add the coconut residue and 4 cups of water. Soak and grind coconuts with ½ cup warm water and extract thick milk and keep. Pour in the curry and simmer till it combines well. Add the marinated prawns. Peel the mangoes and cut into wedges. wash and slit the green chillies and the curd chillies. Strain the curry through a mesh pressing well to extract all the flavors. curry leaves and the kodumpuli. Remove from heat and add the coconut milk and reheat to simmering point. Boil till it reduces by half and thickens. Add the masala powders and stir. . Heat the remaining oil and coconut oil. Heat 4 tablespoons of oil in a vessel. Put in the green and curd chillies. Pat them dry and marinate in turmeric powder and little salt. Cook till the prawns are 3/4th done. Keep aside. add salt to taste. add the onion and fry till transparent. (small) prawns 6 pieces kodumpuli 4 curd (dahi) chillies 2 green chillies 2 raw mangoes 2 sprigs curry leaves (kari patta) 4 red chillies whole 1 tblsp red chilli (lal mirch) powder 1 tsp turmeric (haldi) powder 1 tblsp coriander powder (dhania powder) 1 tsp fenugreek seeds (methi seeds) 6 tblsp oil (tel) 1 tblsp coconut (narial) oil (tel) salt to taste 1/2 cup sambar onions ( pyaj) 2 drumsticks 2 cups coconut (narial) (scraped) How to make malabar chemmeen kari: Clean. drumsticks and mangoes. Peel and chop the onion. de-vein and wash the prawns.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. Lightly pound the methi seeds and keep. Keep the coconut residue also. Cut the drumstick into 3" pieces.

Serve hot with lemon wedges. Squeeze both lemons and remove the juice.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. Do not crowd the pan. Rest it for an hour in the refrigerator. Mix all the ingredients for the marinade and apply uniformly on the fish.3/4 " thickness. Wash and chop the curry leaves finely. fry few pieces at a time. . Cut slices of about 1/2. Peel ginger. 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. garlic and grind to a smooth paste.

Roll into a slightly thick chapati than usual. Knead well again the dough and make balls. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Make powder of fenugreek leaves and mix it to the flour. . Note: It can also be cooked in an oven or tandoor.MISSI ROTI RECIPE Ingredients for indian missi roti: 2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flours gram flour. turmeric powder and mix well. chili powder. salt. Rub oil into the flour.

Bukhara: Dum Pukht cuisine in India is over 200 years old. huge quantities of food was cooked in large vessels. but to make sure that this doesn’t stick. or bowl. degs. or mud ovens. tomatoes. Bhunna: In India. garlic and green chillies are fried in oil.Also known as tadka or chonk. burn or cook unevenly. a small amount of water is added. 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. Bhunao (Saute/stir-fry): Small quantities of water. After the oil separates from the mixture. kadipatta. for example. ginger. jeera. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. This smoky flavour is greatly prized. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. cooked meats are placed around this. pouring the tempered oil over dal. As the meat cooks. This smoking adds a delicate flavour to the prepared meats. hing. sending up sizzling steam that permeates the whole joint. or as the last. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. etc and coats the entire dish being prepared. yogurt. in massive doublewalled ovens called bukharis. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. vinegar and spices for a day or two before eating. roasting of meat is done in tandoors. and marinade dribs onto the charcoal. the main ingredient (meat or vegetable) is added and cooked. repeatedly.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. In Rajasthan. Do-Piaza: . and stock are introduced to the pan if and when the ingredients start to stick. Usually onions. its fat. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. before adding the vegetables for example.

Talna (Frying): In Indian cooking frying. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning. all children in India are told. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. One of the navratnas . Kadhai (Round bottomed pan): Usually the kadhai. “to steam” or “mature” a dish. was the legendary cook at Akbar’s court. is done in a wok or kadhai. Both bhunao and dum are aspects of Handi cooking. . Kadhai cooking is quick and no water is used in this style of cooking. in which the food is cooked. which is constantly stirred until cooked. The round bottom uses less oil and cooks the food evenly. the lid helps retain the aroma and flavour. it is said he could conjour up culinary delights using only two onions. is placed directly on the table. it is used to cook food very fast. The food continued to cook in its own steam. retaining all its flavour and aroma. Dum (Steaming): In the olden days. Dum means. the outer rim is used to keep the food warm. For example mutton cooked in that particular style is called Ghosht do piaza. Some coal was placed on the lid to ensure even cooking. and like kadhai cooking is eaten immediately. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Tawa: A thicker version of the household griddle. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. when it is called for. where everyone eats out of it.Mullah Do-Piaza.

peppercorns and curry leaves. Heat oil in a pan. To serve 6 . cut into pieces 02. 1 tsp garlic. Clean fish well in salted water. 1 tsp peppercorns. crushed 05.MRS. 1 cup thick coconut milk Method 01. 05. A few curry leaves 09. Remove from heat and serve hot. chillies. 1 tsp ginger. ginger. 03. Add thin coconut milk and stir to a simmering point. sliced 04. Continue to cook over low heat for a few minutes. Cook the fish over low heat with the lid on until the gravy thickens.M. Saute onion. 02. taking care to see that the curry does not curdle. 2 cup refined vegetable oil 03. crushed 06. 6 green chillies. 1 cup onion. 1/2 kg fish fillets. cut into four 12. Salt to taste 11. 1 big tomato.K. Add fish pieces and salt. Stir in tomato and thick coconut milk. 2 cups thin coconut milk 10. crushed 08. half slit 07. garlic. MATHEW FISH MOLEE INGREDIENTS: 01. 04.

sliced 4. ½ cup coconut oil or any refined vegetable oil 2.M. 3 pieces cocum. Add the prawn mixture and fry well. 1 tsp mustard seeds 3. Splutter the mustard seeds. 8-10 curry leaves 9. 2 cups onion. 2. shell and devein. add the sliced onions and fry till brown. Add the remaining curry leaves. Immerse and cook prawns until soft with 1 tsp ginger. 1 tsp chilli powder 2. Coarsely grind ingredients 1 to 6. a few of the curry leaves. 5. Remove from fire and serve hot. In an earthenware vessel. ½ prawns For the masala 1. 1/8 tsp pepper powder 4. Wash prawns. 1 tsp coriander powder 3. 3.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. 6. When the curry is almost dry. washed and soaked in water 8. julienned For the seasoning 1. 2 cups water 10. 10 button onions 5. water and salt. Heat the oil in a pan. 10 garlic cloves 7. remove from fire. Salt to taste 11.Mrs. 4. 2” ginger 6. To serve 5 . K. A few curry leaves Method 1. 1 tsp ginger. mix the ground ingredients with cocum.

¼ tsp pepper corns 6. ½ tsp cumin seeds 7. 2. A few curry leaves 15. Cut into medium-size pieces. finely chopped To serve 10 Method: 1. Cook the meat. Mathew You will need: 1. ½ tsp turmeric powder 5. smeared with salt and turmeric and fried. K. ¼ cup refined vegetable oil 2. Salt to taste 18. 1 dsp vinegar 17. 1 tsp mustard seeds 3. 1 tsp aniseed 8. ½ cup button onions. remove from fire. 4. 3 cloves 10. . 2 dsp onion. ¾ dsp chilli powder 3. sliced long 14. 1 kg mutton or chicken 2. 1 dsp coriander powder 4. Grind into a paste ingredients 2 to 10. Stir in the meat and fry well until dry. sliced thin and small. and fry the onion. After the meat is tender and coated with a little gravy. 2 tsp ginger. ½ cup coconut. 2 cardamom pods 11. 3. 1 cup hot water For the seasoning: 1. Wash and clean the meat. 2” cinnamon 9. 8 garlic cloves 13.M. adding the ground paste and ingredients 11 to 18.MEAT OOLARTHIYATHU Mrs. sliced 12. Splutter mustard seeds. 16. Heat oil.

Chilli powder 1 dsp. Add the soaked masala and fry it on slow fire till the oil separates. Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.Mathew INGREDIENTS: 1 kg.M.K.Note:½ cup thick coconut milk can be added last and allowed to simmer once. cut into small pieces 3 dsp.Mrs. Stir in the meat and saute.PORK CURRY HOT . . vinegar and salt. See that the gravy is thick and creamy.Heat oil and fry mustard. long slices onion 1 dsp. Remove from fire. Turmeric powder ½ cup oil 1 tsp. Serve hot. When it splutters. Pepper powder ½ tsp. Coriander powder ½ tsp. Add boiling water. Pork. add onion and saute till it turns light brown in colour. Let the meat cook till oil floats on top. Mustard seeds ¼ cup thin.

it is taken off the fire.2 teaspoon Turmeric powder.1 piece Cloves.DUCK ROAST –I . K. Coriander powder.1 kg. Once it is cooked the gravy is separated. a little more is added and the sliced onions are sauted. .2 Nos. the meat pieces are marinated with the paste along with vinegar and salt. the gravy and coconut milk are added and when it begins to boil well. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.1 teaspoon Cumin.½ cup Potatoes cut to square cubes and fried. the meat pieces are added. Garlic pods-8 Nos Ginger.½ cup Coconut milk extracted from I cup scraped coconut.¼ teaspoon Sahjeera.9 Cardamom. Three cups of water are poured to this and the meat pieces are cooked. To prepare The second set of ingredients are ground to a smooth taste Coconut oil.M. If oil in the kadai is not enough.3 cups. When the gravy thickens and mixes well with the meat.½ teaspoon Black pepper. Mathew Duck meat cut to large pieces.4 dessert spoon Onions sliced.1” piece Vinegar.1 dessert spoon salt. This is then transferred to the serving dish and decorated with the fried potato cubes.¼ teaspoon Cinnamon (1” length). When it is sauted well.Mrs.

K. Fry the potatoes in ghee and oil. 1 dsp vinegar 13. Apply this paste o the duck pieces. 2 dsp coriander powder 3. To serve 6 . 2 cups hot water 15. 2 cardamom pods 10. 11. 2 tsp chilli powder 4. 10. Wash and clean the duck/ cut into large pieces. Remove from fire and serve the roast with the potatoes around it. 8. 6. When this boiled. ¼ cup refined vegetable oil 18. covering the pan with a tight-fitting lid. In the same pan. Add 2 cups hot water and cook the duck. 3.Mrs. 2. add the fried pieces of duck and cook until all the gravy has been absorbed.M. Fry the cooked pieces of duck in the remaining oil. 1 kg duck 2. Pour the masala gravy into the same pan and add the fried onion. 2” cinnamon 8. ½ tsp turmeric powder 5. 8 garlic cloves 11. 2 dsp ghee 17. 5. 12. Add the coconut milk. parboiled and quartered lengthwise 16. Drain and keep aside. adding more oil if necessary. separate the pieces from the gravy. sliced. ½ cup onion. fry onion and keep aside. 9.DUCK ROAST –II . Add vinegar and salt. 9 cloves 9. 1 tsp aniseed 7. When the duck is cooked. 3 potatoes. soaked in salt water and squeezed dry 19. Drain and keep aside. 4. 1” ginger 12. Drain the oil from the pan. 13. 7. Salt to taste 14.Mathew You will need: 1. 1 cup thick coconut milk Method 1. Grind into a paste ingredients 2 to 11. 1 tsp peppercorns 6.

Remove onions with a slotted spoon and put them in a blender. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. reduce heat to low and simmer for about an hour. whole 1 teaspoon fenugreek seeds. tomato sauce and potatoes to the chicken in the saucepan.CHICKEN VINDALOO 2 teaspoon cumin seeds. Add the coriander and turmeric. Stir and bring to a slight boil. vinegar. cayenne pepper and brown sugar. cinnamon. whole 1 teaspoon peppercorns. light 10 tablespoon vegetable oil 2 large yellow onions. half-rings 6 tablespoon water 1 ginger. stirring frequently. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. black pepper. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. Add about 3 T water and blend until you have a smooth paste. until they are a rich. Add this onion paste to the spices in the bowl. ground 2 lb chicken breast (boneless). Set aside. In a small bowl. and brown lightly. or until potatoes are tender. peeled. salt. black mustard seeds and fenugreek seeds together in a spice grinder. but do not discard the oil. peeled and coarsely. cut into. Add the chicken. Add the vindaloo paste. Cover the saucepan. cardamom seeds. fresh (1-inch cube). Turn off the heat. Serve over rice. . garlic paste. Stir a few seconds. chopped (or less) 1 tablespoon coriander seeds. peeled and cut into. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. ground 1/2 teaspoon turmeric. Fry onions. Stir until the paste browns slightly. combine ground spices. Put the ginger and garlic in a blender. a little at a time. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. add the ginger. When hot. Heat the remaining oil in the saucepan over medium heat. and coarsely chopped 10 garlic cloves. This mixture is the vindaloo paste. dark brown. Heat oil in large saucepan over medium heat.

whipped cream and salt and cook gently (low heat) for 20 minutes. Grind the ginger. 5. 8. 4.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. Put the onions and fry for a few minutes. 2. Add Garam Masala and corriander leaves and cook for another 10 minutes. 3. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. garlic. Pour the paste from the blender and fry for a couple of minutes till the oil separates. Keep it aside and drain oil. Add 1 tbsp of yogurt and fry for 30 seconds. almonds with water. . Heat some oil and put the cardamom. 6. bay leaves and cloves and fry till bay leaves turn brown. Put the chicken. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 7.

Recipe By : "The Bombay Palace Cookbook". the sugar and salt. 2. ** 1/4 cup heavy cream 1 fresh ground pepper. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. When serving. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. Bring soup to the boil. In a large soup pot. by Stendahl . and the 1/2 cup of milk. 4. blending well. Grind a bit of black pepper in the center of the cream. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Add the stock. Simmer 5 minutes.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. minced 2 tablespoon fresh ginger. melt the butter over medium heat. Add the minced chicken breast. * 1 cup cooked chicken. 5. then lower heat and simmer 10 minutes. 3. top with a teaspoon of heavy cream in the center of each bowl. Stir in the garlic and ginger paste and the dry 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.masala. and bones from the chicken. Preheat oven to 500 F. Baste with the marinade and the remaining oil. and paprika. and bake for 15 minutes more. turn over. cumin. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. Cut the meat into 1-inch pieces and place on a platter. ginger. baste the other side. Thread chicken pieces onto metal skewers and bake for 15 minutes. ground chili. Mix together the yogurt and half the oil. skin. Remove the chicken from the skewers and serve on a platter. garam. peeled and 1 crushed 1 inch piece fresh gingerroot. 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. oil 4 cloves garlic. Pour it over the chicken and marinate overnight in the refrigerator. from Feast of India By Rani . Blend in the garlic. Marinate for 30 minutes.

.DAL PALAK INGREDIENTS 2 bunch spinach 1 bunch fenugreek leaves 1 bunch dill 100 gm blanched. ginger and garlic till soft. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. minced 1 teaspoon ground cumin seeds 1 salt. Remove from fire and pour 5 tblsps. to taste Directions: How to Cook Dal Palak Wash and soak dal in water for a couple of hours. to taste 1 chili powder. Cover tightly and cook over a low fire till the dal is tender and quite dry. ghee and fry onoin. of ghee over top before serving. Mix thoroughly with a spoon. Heat 1 tblsp. Put in the rest of the ingredients along with the dal and a little water.

• Add turmeric powder. Keep on rotating until it gets roasted properly. • Remove from the flame and submerge it in a bowl containing cold water. Fry the masala for a minute and add tomatoes. garam masala. • Heat oil in a frying pan or kadhai. Peel off the darkened skin. Serve it garnished with chopped coriander leaves. • Baigan Bharta is ready. Add onion and green chilli and fry on a medium flame till onions turn golden brown.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. • Mash the brinjal well. Stir properly and fry for about 5 to 7 minutes on medium heat. Turn upside down when lower portion becomes soft. Cook until tomatoes become soft. . red chilli powder and salt. • Now add peas and mashed brinjal.

• Chettinad chicken is ready to serve. • The mixture would turn almost dry. • Add remaining spices and fry for a few minutes. • Add chicken pieces and mix well to coat them with the gravy.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. • Put the lid and simmer the contents for about half an hour. ginger and garlic in the vegetable oil. Fry for another 5 minutes. . • Add tomato pieces and salt. Occasionally add a little water if required. • Fry chopped onions.

Soak it in about 2 1/2 cups of water for half an hour. • Put chopped tomatoes. cumin seeds and green chillies.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. ginger. • Pressure-cook the dal until it is done. turmeric powder. • Serve it garnished with chopped coriander leaves. Stir the mixture periodically. • Take oil in a frying pan and heat it. • Pour this mixture into cooked dal and mix thoroughly. • Dal fry is ready. • Fry the mixture on medium flame for 3 to 4 mintues. chilli powder and salt and fry again on a high flame for about 3 minutes. onion. . Now add chopped garlic.

• Remove from the flame as soon as it begins to boil. • Fry for a few minutes. • Heat oil in a kadhai. • Fry the paste till light brown. chili powder. • Add cream and curd to the daal. • Pressure cook urad daal and rajma with water and little salt. • Mash the mixture and again cook for 15-20 minutes. • Now add turmeric powder.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. and salt. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Add onions and saute till golden brown. • Add tomatoes. • Cook for about 25 minutes. Add daal and stir. finely chopped • 3 Green chilies. 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. and green chilies. • Saute cumin seeds and add garlic paste. . ginger. • Fry till tomatoes turn soft. • Serve with naan or rice. • Garnish with chopped coriander and add butter. • Reduce the flame to medium. dhania powder.

Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram FRUITS English Apple Asian Pear Banana Cantaloupe (Muskmelon) Custard Apple (Cheri Moya) Fig Gooseberries Grapefruit Grapes Guava Jack Fruit Mango Orange Papaya Pineapple Plum Pomegranate Sapote Sugar Cane Watermelon Hindi Seb Nashpati Kela Kharbooja Sitaphal Annjeer Amla -Angoor Amrud Kathal Aam Santra Papita Ananas Aloobukara Anar Chikku -Tarbooj (Kalingad) Kannada Sebu Mar Sebu Baale Hannu Kharbooja Sitaphala Anjoora Nellikaayi Chakotha Hann Dhraakshi Seebe Hannu Halasin Hannu Mavina Hannu Kittale Hannu Parangi Hannu Ananas Plum Dhalimbe Hann Sapota Kabbu Kallangadi Han .

VEGETABLES English Ash Gourd Lilva Beans Beetroot Bell Pepper (Capsicum) Bitter Gourd Brinjal (Eggplant) Cabbage Carrot Cauliflower Chayote Squash Cluster Beans Coriander Leaves (Cilantro) Cucumber Curry Leaves Dill Drumstick Fenugreek Leaves Green Beans Green Mango (Raw Mango) Green Onions (Scallions. Spring Onions) Ladies Finger (Okra) Lemon Mint Mushrooms Onion Parsley Plantain Potato Pumpkin Radish Ridge Gourd Spinach Tapioca -Tomato Turnip Water Chestnuts Yam Zucchini Hindi Petha Sem Chaquander Bari Mirch Simla Mirch Karela Baingan Bandh Gobhi Gajar Phool Gobi -Gowaar Phali Hara Dhania Kakdi Kadipatha Suvabhaji Sahjan Ki Phati Methi Beans Kachcha Aam Hara Pyaz Bhindi Limbu Pudina Goochi Pyaz Ajmoda Kachcha Kela Aloo Kaddu Mooli Taroi Palak Simla Aloo Tindora Tamatar Shalgam Shingara Suran Tori Kannada Boodhagumba Kaayi AvareKaayi Beetroot Donnmenasina Haagalakaayi Badanekaayi Ele Kosu Carrot Hoo Kosu Seemebadane Gorikaayi Kottambari Sop Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu -- Spicing & Flavourings .

English Aniseed Asafoetida Basil Bay Leaf Black Pepper Cardaomom Green Chilli Red Chilli Cinnamon Cloves Coriander Seeds Cilantro Cumin Seeds Dry Ginger Fenugreek Seeds Garlic Ginger Honey Jaggery Mango Powder Mustard Oil Mustard Seeds Nutmeg Poppy Seeds Raisins Rose Water Saffron Sesame Seeds Silver Leaves Tamarind Turmeric Powder Tymol Seeds Vinegar Hindi Saunf Hing Tulsi Teg Patta Kali Mirch Elaichi Hari Mirch Lal Mirch Dalchini Lavang Dhaniya Jeera Sondh Methi Lasan Adrak Madhu Gur Amchoor Sarson Ka Tel Rai Jaiphal Khus-Khus Kismish Gulab Jal Kesar Til Varak Imli Haldi Ajwain Sirka Kannada Somp Ingu Tulasi Patre Kari Menasu Elakki Hasiru Menasinakaayi Kempu Menasinakaayi Chakke Lavanga Kottambari Be Jeerige Vana Shunti Menthya Bellulli Shunti Jenu Thuppa Bella Vana Maavina Sasive Enne Sasive Jayikaayi Gasagase Vana Drakshi Rose Water Kesari Ellu Silver Leaves Hunasehannu Arishina Omina Kaalu -- .

Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. 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. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru .

GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked. 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 .

2 lbs) ---Conversion formula Ounces x 28.MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .

When the spices give off the fragrance allow to cool slightly. Make sure you always close the lid tightly after use. . Then grind finely in an electric grinder.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. grind by hand and press through a fine sieve afterwards. If electric grinder is not available. Store it in an airtight container for up to 3 months. shaking the pan time to time.

. without roasting them first. push through a fine sieve. Close the lid tightly after use. Store in an airtight container.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.