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.

coriander seeds. add the potatoes and 2-3 cups of water. Add vinegar and simmer for another 5-6 minutes. Remove the lid. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Garnish with coriander. red chillies. Remove and keep aside. Fry sliced onions. Add the pork and pressure cook till almost done. peppercorns. cardamoms and green chillies till the onions are transparent. . Simmer for 10-12 minutes. cloves. garlic. Serve with steamed rice or bread. Add the ground paste and saute till oil leaves the sides of the pan.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. cumin seeds and the cinnamon with malt vinegar.

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

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

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

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

green chilies and spring onions. ajinomoto. corn starch and add few chopped chilies and little salt to it. Gently add the fried balls to the gravy. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp.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. pepper powder. Bring it to a boil. Sauté garlic. sugar and soya sauce. salt. . drain and keep aside. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Now in a separate pan heat 2 tbsp oil. Make small balls (like koftas) of the mixture . Add water. Mix 1 tbsp corn four with half of a cup of cold water and stir into it.

salt. egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. pepper and soya sauce. Add the bean sprouts. Cook both sides of the pancake till golden. then add carrots. cook stirring for 2 minutes. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. sealing the edge with a little flour and water paste. of the filling in the center of each pancake.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. cabbage and cook tossing the vegetables until they are crisp-tender. To make the spring rolls place 2-3 tbsp.garlic and mushrooms. Deep fry in hot oil until golden. stir fry for 10-15 seconds. Fold in the sides and form a tight roll. Set aside the filling to cool. To make the filling heat 2-3 tbsp oil in a wok. Repeat the same till whole batter is utilized. Add leeks (if available) and stir fry for about 1 minute. . Serve the vegetarian spring roll hot. add ginger .

Add juice of half a lime or to taste. Cook for 10 minutes. Surmai or Halwaa 1 onion cut in strips 1 inch ginger griunded to paste 10-12 green chillies chopped few curry leaves 1 tomato cut in strips 1/2 coconut grated 1/2 tsp cornflour 1/2 tsp lime juice Preparation: Marinate fish in salt for 15-30 minutes and semi-fry carefully. . chillies. Then add first milk. Take rest of the milk. pour into fried masala and put in fish pieces. Soak the grated coconut in warm water and then remove and keep aside first milk. curry leaves. ginger. When cooked add cornflour dissolved in water and boil. tomato in oil till light brown. Saute the onion.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas.

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

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

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

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

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

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

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. Grill the chicken pieces till they are cooked well on both the sides. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd. Sprinkle lemon juice and chat masala and serve with onion rings .

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

cream (malai). garam masala. Simmer for 2 minutes. Add onion (pyaj). Take off the fire and serve hot. green chilly (hari mirch). red chili powder (lal mirchi). Add mava. Grind onion (pyaj). Continue cooking it on medium flame till ghee/oil begins to separate. . Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. ginger (adrak). Heat clarified butter (ghee) in a pan. tomato (tamatar) paste. Add salt.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Grate mava. turmeric (haldi).

Put off the flame. ginger. . Heat butter in a pan. Take off the fire and serve hot. Then add tomato paste. curd. Grind tomato. red chili powder. green chilly..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. Put the pan on the flame and then add milk to the mixture. Chop onion very finely. Keep it aside for an hour. garam masala. salt. Simmer for 5 minutes and then finally put off the gas. Continue cooking it on medium flame till ghee/oil begins to separate. cream . Saute onions till pink in color. turmeric. Add cottage cheese. dried pudina leaves and mix well.

. roasted khoya and stir. Mix in broken cashewnuts and raisins. red chilli powder and roast till the oil leaves the masala. Boil green peas. Mix in tomato puree. turmeric powder. Mix in boiled peas and stir. roasted sesame seeds. Heat up oil in a pan.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 onion paste and stir fry till pink. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. crushed red chillies on the bread croutons and mix well. Sprinkle with cut coriander. Take off the heat. Mix in ginger-garlic paste and sauté. Sprinkle cut green chillies. Mix in salt. Keep aside. Mix in coriander powder and stir to mix well.

Add to the kadahi. .6 Red chilly (dry and sabut) 1 tsp Mustard (grounded) 1/2 cup Curd 1 pinch Hing 5 tsp Amchur (dry and sabut) 1/2 tsp Jeera Water for soaking 1 cup Water 1/2 tsp Red chilly powder 1/2 tsp Haldi 1 tsp Garam masala 1 tsp Amchur 1/2 tsp Dhaniya powder 1/2 tsp Sugar Preparation: Soak the sangar in haldi water for whole night.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . Add curd. sangar and soaked amchur. Keep the strained water aside. When the tadka is ready add the masala paste. Strain the sangar through a strainer. Turn off the gas. Now give tadka by adding mustard (grounded). Heat mustard oil in a kadahi. Cook it for 10-15 minutes. jeera and sabut red chilly. You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Serve sangri ki sabzi hot with dal ke parathe. If required add the strained water. ( soak it for a 1/2 hour). hing. Put it in a pressure cooker and wait for 1 whistle.

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

Continue cooking it on medium flame till ghee/oil begins to separate. Then add onion. Take off the fire and serve hot. Heat clarified butter in a pan.. Add paneer and capsicum pieces. ginger paste. salt.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. . Add bay leaf. Grind onion. Mince cloves and cinnamom. cloves. capsicum in long pieces. Serve with nan or paranthas. Cook on low flame. cinnamon. tomato. ginger. When the capsicum are done put off the flame. tomato. red chili powder and orange color.

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

Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Just before serving. Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute. add chili powder and immediately pour on the indian palak paneer. Boil the spinach in water and cool it. . Add all spices except red chili powder. 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.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. Add Paneer pieces to the gravy and cook until done. heat pure ghee in a small pan. Now mash it in a mixer. Caution: Don't allow chili powder to burn . Hold the pan over bowl. Now add onions and fry till golden brown. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Take out in a bowl.

Heat oil in a deep bottomed pan. 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.PANEER BHURJI RECIPE INGREDIENTS: 200 gms Paneer How to make paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Small Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1/2 tsp Salt Preparation: Chop the onions. Add turmeric powder. garam masala powder. fry till brown. chopped onions and the ginger garlic paste. add the cumin seeds. Garnish with chopped coriander and serve hot. tomatoes and chillies finely. salt and little water so that all the masalas are well combined.

potatoes. Serve the aloo palak hot as a side dish. salt and chilies. Stir several times and then arrange the tomato and lemon slices over the mixture. Cover and cook over a moderate heat for about 10 minutes. Cover. .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. lowering the heat and cook for another 5 minutes. Add the spinach.

Dry the potatoes on a cloth and heat the ghee or oil. Deep fry the potatoes until golden brown. curd and salt. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Cook for 10 minutes.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). Grind the paste ingredients to a fairly smooth paste and stir into the onions. Drain and set aside. . Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. 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. until they begin to splutter. Add the cauliflower florets and fry. Add the potatoes. the ground spices and salt and cook for 7-10 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. . Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. until the vegetable are tender. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Drain well and set aside. Add the green chilli and fry for a further 1 minute. for 5 minutes.

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

Stir a few times until well mixed. Keep these unevenly broken potatoes aside until further use. bring the mixture to a boil. add yogurt 1 tbsp at a time. garnished with coriander leaves. coriander. until they look slightly fried. turn around over high heat. Add about 2 cups water.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). add potatoes and green chillies. by holding each in the palm of your hand and closing the fist. and then simmer uncovered for about 15 minutes. add cumin and asafoetida. salt. When the cumin splutters. Add garam masala. add ginger and sauté till slightly fried. . stirring vigorously until all of it is well blended. Heat the ghee. turmeric and chilli powder. Lower the flame. Serve aloo dahi wale hot.

Finely chop the remaining ginger. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala. finely crushed 2 green chilies. Heat oil and sauté onions till golden. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . salt and half of the coriander leaves. Simmer. Add tomatoes. reserving 1 cup of cooking liquid. sliced 3 medium sized tomatoes. the reserved cooking liquid. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. uncovered until the liquid has been absorbed.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. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. then add garlic and chopped ginger and green chilies. cumin. coriander. coriander leaves and shredded ginger.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Add chole. Sauté for 5 minutes. Drain. turmeric and chili powder and sauté over low heat until the oil separates. .

5cm/1in pieces 1 medium-sized potato (100g/4oz). cut into 2. . peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. Add 250ml/8fl oz/1 cup water. Add 150ml/5fl oz water and grind to a fine paste. carrots. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. Stir gently to mix well. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. poppy seeds and salt in the container of an electric blender. the yogurt and the garam masala. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. When the vegetables are cooked. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Bring to the boil and simmer gently for 2-3 minutes. French beans and potato in a medium-sized saucepan.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). Bring to the boil. Cover. chillies. Now add the tomatoes. Stir and simmer gently for 5 minutes. add the spice paste and another 150ml/5fl oz water. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Set aside. peas. Meanwhile put the coconut.

cloves. add cumin.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil. chopped coriander and garam masala powder.HARA CHANA MASALA RECIPE INGREDIENTS: 1. Add lemon juice. chopped ginger. bay leaf. . Add hara channa and cook until done. Garnish the hara chana masala with chopped corriander and serve hot. and saute for 2 minutes. green chilli.

MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.

The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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

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

coriander. 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). brown Serve aloo bonda hot with chutney. 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. add turmeric powder. Make small balls of aloo (potato) mixture. Dip each ball in the batter and deep fry them till golden. garam masala. little salt and chili powder to it. and green chilies to the mashed aloo (potatoes) and mix well. chili powder.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled.

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

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

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

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

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

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

ajwain. Turn it and pour half tablespoon oil or butter. coriander leaves. and garam masala as a filling in paratha. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. Spread it on the paratha and shallow fry over low heat. 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). green chilies. salt. chili powder. Note: It makes 18 parathas. Cook on a low heat till golden brown. Now roll it slightly. Mix grated cauliflower. ginger. as you would do for any paratha/roti. Make two medium size chapati. Turn it and again pour oil or butter on the other side.GOBI PARANTHA RECIPE INGREDIENTS: 4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies 1" Ginger Chopped Salt. . add the filling to the one chapati and cover it with the second one. Cook on a pre-heated Tawa (flat griddle plate).

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).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. Fold it like a handkerchief. . maida. Serve rumali roti hot with indian curry. salt and baking powder and sieve them together. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Place the rumali roti carefully over it and cook till done.

. Mix the sugar. Knead the dough again and cover and leave for 2-3 hours. turn on the oven to maximum heat.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. Bake the indian bread naan until puffed up and golden brown. eggs 2tbsp of oil in a bowl. salt and baking powder into a bowl and make a well in the middle. Serve hot. knead again. About half an before the naan are required. Shape each ball of dough with the palms to make an oval shape. then cover with damp cloth and allow the dough to stand for 15 minutes. Pour this into the center of the flour and knead adding water if necessary to form soft dough. milk. Add the remaining oil. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.

. chili powder. salt. Roll into a slightly thick chapati than usual. Rub oil into the flour. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. turmeric powder and mix well. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead well again the dough and make balls. Make powder of fenugreek leaves and mix it to the flour.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.

. Cook on a pre-heated Tawa (flat griddle plate). Now roll it slightly. Divide the mixture into 10 equal portions. Seal the edges so that mixture doesn't come out. For stuffing heat oil in a kadhai over moderate heat. then drop asafetida. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat.maida. Fry until ginger starts turning brown. add the filling to the one chapati and cover it with the second one. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Make two medium size chapati. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool.MUTTER ( MATAR) PARATHA RECIPE INGREDIENTS: Dough: 2 2/3 cup Whole Wheat Flour (Atta) 11/3 cup Maida 1/2 tbsp Salt 1/3 cup Butter or Ghee 11/3 cup Warm Water as needed Stuffing: 2 tbsp Oil 1 tbsp Fresh Ginger 1-3 Green Chilies Minced 1/4 tsp Asafetida Powder (hing) 21/2 cup Cooked & Coarsely Mashed Mutter (Green Peas) 2 tsp Garam masala 1/4 tsp Red chili Powder Salt to taste 2 tsp Lemon Juice 2 tsp Jaggery (gur) Finely chopped coriander Butter / Oil for frying How to make mutter paratha: Make dough out of flour (atta). Turn it and again pour oil or butter on the other side. Add remaining ingredients and stir-fry for about 2 minutes. Turn it and pour half tablespoon oil or butter. A few seconds later add the peas.

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

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

add the filling to the one chapati and cover it with the second one. as you would do for any parantha/roti. Make two medium size chapati. Serve aloo paratha hot with yogurt (curd). Put it in a pre-heated oven at 450-degree. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Add all the stuffing items to mashed potatoes and mix it properly. . Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.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). Mash the potatoes. Now roll it slightly.

Divide it into ten portions and flatten them out using rolling pin. Pre-heat the griddle and cook the rotis on each side. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE INGREDIENTS: 2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. vegetables or curries .

Add vinegar and simmer for another 5-6 minutes. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Fry sliced onions. . Remove and keep aside. cumin seeds and the cinnamon with malt vinegar. Serve with steamed rice or bread. peppercorns. cloves. Remove the lid. red chillies. Add the pork and pressure cook till almost done. garlic. cardamoms and green chillies till the onions are transparent.PORK VINDALOO INGREDIENTS: 1 kg Pork 5 small Potato (Aloo) 2-3 Cloves (Lavang) 4-5 Black Pepper corns (Kalimirchi) 2-3 Green Cardamoms (Elaichi) 3 Green chilli (Hari mirch) 1 tsp Sugar (Cheeni) 2 large Onion (Pyaj) 4 tblsp Vinegar (Sirka) 1 small stick Cinnamon (Tuj/Dalchini) 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds (Dhania) 1 tsp Turmeric Powder (Haldi Powder) 3 Garlic (Lasun) Cloves 1/4 tsp Ginger (Adrak) Juliennes 6 Red chilli (Lal Mirchi) Salt (Namak) Oil How to make pork vindaloo: Make a fine paste of the ginger. Garnish with coriander. add the potatoes and 2-3 cups of water. Add the ground paste and saute till oil leaves the sides of the pan. coriander seeds. Simmer for 10-12 minutes.

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. . Knead into a soft dough with egg whites on a clean surface. Mould into desired shapes.

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

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

the balls will rise to the surface. gently shake the pan to keep the balls from browning on just one side. The Gulab Jamuns should rise slowly to the top if the temperature is just right. butter. one by one.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. This will ensure complete cooking from inside and even browning. . Add just enough whole milk to make a medium-hard dough. They will sink to the bottom of the pan. but do not try to move them. Make balls by gently rolling each portion between your palms into a smooth ball. Divide the dough into 18-20 portions. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. Place the balls on a plate. Instead. The balls must be fried very slowly under medium temperatures. Slip in the balls into the hot oil from the side of the pan. If the temperature of the oil is too high then the gulab jamuns will tend to break. Cover with a damp yet dry kitchen towel. Bisquick. After about 5 mins. Heat the oil on high and then lower the heat to medium. Now they must be gently and constantly agitated to ensure even browning on all sides.

Put mixture in a large heavy or nonstick pan. . gently turning occasionally.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. add cardamom. Mix pistachios and cardamom seeds and press a bit on top of each. or shape pedas with palms into patty rounds. Use cookie moulds.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. Allow to cool. Mix well. The pedas are ready to be served. unmould.Add powdered sugar and mix well. and take off fire. When set well. Make sure to stir continuously. Heat first on high for few minutes. Take some mixture and press into mould. while on heat. When mixture thick and gooey. The on slow till done. If using moulds. invert and carefully. first sprinkle some at bottom.

ghee and 1/2 cup water. Add hot water.LAPSSI RECIPE (Sweet Broken Wheat) INGREDIENTS: 1 cup Broken wheat 21/2 cups Hot water 2 Almonds 3/4 cup Sugar 15 nos. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Serve the lapssi hot garnished with blanched almonds and pistachios. Saute on a high flame till it turns pinkish brown. Once all the water has evaporated. add the broken wheat. Add more water if the wheat is not tender enough. . partly cover and cook on a medium flame till most of the water has evaporated. Stir. The lapsi is ready when the ghee starts oozing out from the sides of the pan. add the sugar. Heat ghee in a heavy bottomed pan. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes.

Remove from oven. Bake at 350 degrees for 35 minutes or until it sets. cool at room temperature and cut into 2" squares. It should not get brown.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. except the pistachios well in a separate dish and pour over the squares. Mix the other ingredients. chill for 2-3 hours and then serve. Place them in a dessert bowl. .

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

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

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

Bake this tin in a preheated oven at 180 . essence and sugar. In one portion add cocoa powder. 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.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top. .MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. Cream together the butter. Now mix flour and milk alternately in the mixture. Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively. Mix well till the batter is smooth. Cool the cake and invert it on a dish.

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. Pour this mixture in a baking pan and bake for 1.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil. . Add in the apples and the nuts. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well. Apple cake is ready. For the glaze mix all the glaze ingredients together and boil the mixture for one minute.15 minutes at 350 degrees F.

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

To secure candies use icing. freeze and serve. Put the boxes in freezer.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. Pour one scoop ice cream in the center of each of six graham cracker halves. Decorate boxes according to liking with candies and icing. 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. Tops boxes with 6 graham cracker halves. Cut down graham crackers crosswise to make half. 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. . Line icing along seams to secure.

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

. 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. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. cover with a double piece of greased paper and steam for 2 1/2 hours. 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. egg and milk. Dish up the pudding and serve with the sauce. If the mixture is too stiff. Add the marmalade. sieving the flour and baking powder. Remove from fire and add 2 tspfuls of lemon juice. Put mixture into a greased basin.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. Stir well and simmer for about 3 minutes. add a little more milk.

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

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

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. Now add green chilies. Take it off from the flame and add lemon juice and mix well. curry leaves. fry till brown. . Now add this to the boiled rice and mix well.Lemon rice is ready to be served. 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. salt and fry for 2 minutes.

salt and saute. . Seve hot. 1 tblsp ghee 2 cup water Preparation: Heat ghee in a heavy bottom vessel Put in the whole black cardamom and then the tomato puree. washed and soaked for ten minutes 1 whole black cardamom (bari ilaichi) 1 tsp red chili powder (lal mirch ) Salt to taste 1 tsp garam masala powder. 1 cup basmati rice. Now add the dry spices.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Finally add the water and cook covered till done. Pureed tomatoes are sauted with spices and then added to rice. INGREDIENTS: 2 large tomatoes made into a thick puree. Put in the rice and mix well.

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

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

drained rice and chopped tomatoes. Fry for 2 minutes. When onions are golden add slit green chillies. curry leaves and a part of the corriander leaves. Add the washed. . mix well and add 3 cups of water. Don't discard the cooked dhal water. Fry for few minutes. 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. Cook it for 8 to 10 minutes till the rice is done. mint. ginger and garlic paste. Garnish with chopped corriander leaves and serve hot. Set aside. Add cooked dhal water. Add the cooked dhal. Fry the onions. Add salt. cloves. cinnamon and cardamom. Keep the remaining corriander leaves for garnishing.RICE KHICHDI RECIPE INGREDIENTS: 2 cups rice 1 cup toor dhal 5 cloves 1 cinnamon 5 cardamom 2 finely sliced onion 6 to 8 small size tomatoes 4 slitted into halves green chillies 12 to 15 mint leaves 1/2 bundle corriander leaves 1 tsp garlic paste 1 1/2 tsp ginger paste salt to taste 1/4 cup veg.

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

Preheat the oven to 300°F. Put it in the oven for about 10 . When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. 1/2 tsp salt and 2 cup of water.15 minutes.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. Make a fine paste of green chilies. Add the paste to the onions and stir for about 5 minutes. ginger. 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. Add the peas. Cover the bowl with the aluminium foil. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. Add the rice and stir fry for about 10 minutes. garlic. Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. cashew nuts & coconut. 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. Add the shrimps and 1/2 tsp salt.

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

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

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

Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Do not crowd the pan. . Peel ginger. Mix all the ingredients for the marinade and apply uniformly on the fish. Squeeze both lemons and remove the juice. Rest it for an hour in the refrigerator. garlic and grind to a smooth paste. Wash and chop the curry leaves finely. Serve hot with lemon wedges.3/4 " thickness. fry few pieces at a time.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. Cut slices of about 1/2.

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

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

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

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

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

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

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

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

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

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

Grind the ginger. . Heat some oil and put the cardamom.MUGHALAI CHICKEN WITH ALMOND 1 inch ginger 8 to 9 pieces garlic 6 tablespoon blanched almonds 7 tablespoon vegetable oil 1 inch stick cinnamon 2 bay leaves 5 cloves 10 pods cardamom 2 medium onions (cut into small 1 pieces) 2 teaspoon ground cumin seeds 1/2 teaspoon red pepper 7 tablespoon yogurt 1 small carton whipped cream 1/4 teaspoon garam masala 2 1/2 lb chicken boneless 2 1/2 teaspoon salt 1 bunch corriander leaves Directions: How to Cook Mughlai Chicken With Almonds 1. 4. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. 5. Keep it aside and drain oil. 3. Put the onions and fry for a few minutes. whipped cream and salt and cook gently (low heat) for 20 minutes. bay leaves and cloves and fry till bay leaves turn brown. 8. Put the chicken. Keep adding tbsps of yogurt and fry till you get a consistent mixture. 2. garlic. Add Garam Masala and corriander leaves and cook for another 10 minutes. 6. almonds with water. 7. Add 1 tbsp of yogurt and fry for 30 seconds. Pour the paste from the blender and fry for a couple of minutes till the oil separates.

then lower heat and simmer 10 minutes. 5. grated ----DRY MASALA---1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/2 teaspoon cayenne 2 quart chicken stock. Add the stock. * 1 cup cooked chicken. blending well. by Stendahl . diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. 3. ** 1/4 cup heavy cream 1 fresh ground pepper. Simmer 5 minutes. 2.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. Recipe By : "The Bombay Palace Cookbook". minced 2 tablespoon fresh ginger. top with a teaspoon of heavy cream in the center of each bowl. Add the minced chicken breast. 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. 4. the sugar and salt. Stir in the garlic and ginger paste and the dry masala. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. In a large soup pot. Bring soup to the boil. melt the butter over medium heat. When serving. and the 1/2 cup of milk.

and bake for 15 minutes more.masala. Marinate for 30 minutes. ginger. Remove the chicken from the skewers and serve on a platter. Mix together the yogurt and half the oil. Preheat oven to 500 F. Pour it over the chicken and marinate overnight in the refrigerator. peeled and 1 crushed 1 inch piece fresh gingerroot. from Feast of India By Rani . 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. Thread chicken pieces onto metal skewers and bake for 15 minutes.MURGH TIKKA 4 whole chicken breasts 1 juice of 1 medium lemon 1 salt to taste 1 cup plain low-fat yogurt 1/4 cup veg. and bones from the chicken. baste the other side. skin. oil 4 cloves garlic. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt. garam. ground chili. Cut the meat into 1-inch pieces and place on a platter. cumin. Baste with the marinade and the remaining oil. turn over. and paprika. Blend in the garlic.

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

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

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

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

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

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

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

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

Nuts English Almond Cashew Nuts Coconut Copra Dates Peanut. Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru . Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista Milk Products Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt. Curd Ghee Nariyal Ka Doodh Paneer Khoya.

Beaten Rice Gram Flour Mung Beans Peas Puffed Rice Red Kidny Beans Rice Rice Flour Roasted Gram Sago Semolina Split Piegeon Peas Vermicelli Whole Green Lentil Whole Wheat Flour Hindi Maida Toovar Lilva Chana Dal Urad Dal Lobia (Chola) Kabuli Channa Maki Maki ka Atta Poha (Chiwda) Besan Moong Dal Matar Mamra Rajma Dal Chawal Chawal Atta Dalya Saboodhana Sooji Toor Dal Seviya Moong Ki Hari Dal Gehu Atta Kannada Maida Hittu Avarekaayi Kadale Bele Uddin Bele Alasande Kaalu Kadale Kaalu Jola Jola da Hittu Avalakki Kadale Hittu Hesaru Bele Batani Puri Rajma Kaalu Akki Akki Hittu Hurgadle (Putt Simeakki Rave Thogari Bele Shavige Hesaru Kaalu Godhi Hittu .GRAINS AND LENTILS English All Purpose Flour Bean Seeds Bengal Gram Black Gram Black Eyed Peas Chick Peas (Garbanzo) Corn Cornflour Flaked.

MEASUREMENTS.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- . Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.2 lbs) ---Conversion formula Ounces x 28.

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

Store in an airtight container. push through a fine sieve.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents. . Close the lid tightly after use. without roasting them first.

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