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

1/2 cup onions sliced 1 tblsp coriander powder 6 - 8 cloves 8 - 10 curry leaves 2 tsp garlic chopped 3 tblsp oil How to make murg kali mirch : Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.

SHAMI KABAB RECIPE INGREDIENTS: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

SHAHJEHANI MURG MASALA RECIPE INGREDIENTS: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.

SEEKH KABAB RECIPE INGREDIENTS: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand. Press the mince on to a hot skewer. The keema will immediately stick to the hot skewer. Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally. When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil. To serve sprinkle some chat masala and lemon juice on the kababs.

SHAHI ROGAN JOSH RECIPE INGREDIENTS: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add masala paste and simmer for 3 minutes. Add keema and simmer. Add beaten curd and a cup of water. Cook till meat is tender and gravy is thick. Add garam masala, soaked saffron and cashewnuts. Cover it with a lid for few minutes. Serve hot garnished with chopped coriander leaves.

SHAHI CHICKEN KORMA RECIPE INGREDIENTS: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.

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

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

Cover and cook till the water dries and peas and keema are done. turmeric and coriander powder. Serve hot with nan or chapatis. Garnish with coriander leaves.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. Add cardomoms and garam masala and simmer. Add salt. green chillies. Then add a cup of hot water. .

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

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

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

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

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

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

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

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

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

tomatoes. basting with margarine twice. Bake the chicken for 8 minutes. Preheat oven to 350º F. tomato paste 10 oz.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. julienned honey to taste Preparation: Whisk all of the ingredients in Part A together in a large bowl. 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. Add the chicken breast. While doing this. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. make the sauce in Part B. Marinate overnight in the refrigerator. Put 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. . Drain excess marinade and bake for another 2 minutes. tomato puree 2 lbs. Deseed and chop green chilies. cut into 2 inch cubes.

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

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

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

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

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

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

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

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

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

Fry the paneer to a light brown and remove to drain on a plate.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. Pour in the water and simmer gently for 20 minutes. tomato and salt. Stir for 56 minutes over low heat. Serve the matar paneer sprinkled with garam masala and coriander. . Add the paneer and mutter (peas) along with the yogurt. 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. the garlic and coriander seeds.5-cm/1-inch cubes. chili. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Heat the ghee in a frying pan and cut the paneer into 2.

heat pure ghee in a small pan. Just before serving. Garlic paste 5-6 tbsp oil 1 tsp pure ghee Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste How to make sag (palak) paneer: Clean and wash palak (spinach) nicely. Now add the spinach (palak) and little water if needed and cook for 4-5 minutes. Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is). Add ginger-garlic paste and stir-fry for a minute. Add all spices except red chili powder. Caution: Don't allow chili powder to burn . Now mash it in a mixer. Heat oil in a kadai. Hold the pan over bowl. Now add onions and fry till golden brown. Add Paneer pieces to the gravy and cook until done. add chili powder and immediately pour on the indian palak paneer. Boil the spinach in water and cool it.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. . Take out in a bowl.

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

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

.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). prick all over with a fork and soak in the water with little salt for 2 hours. curd and salt. Stir in the tomato puree. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Deep fry the potatoes until golden brown. Cook for 10 minutes. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Drain and set aside. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Dry the potatoes on a cloth and heat the ghee or oil.

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.

Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the green chilli and fry for a further 1 minute. Add the cauliflower florets and fry. Drain well and set aside. until the vegetable are tender. . for 5 minutes. the ground spices and salt and cook for 7-10 minutes. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste How to make aloo ghobi : Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Add the potatoes. stirring.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until they begin to splutter.

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

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

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

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

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

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

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

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

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

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

Add ginger garlic paste. Mix and knead well into a dough.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. Take the mashed potatoes into a bowl. turmeric powder. jeera powder. add ginger garlic paste. turmeric powder and salt. Boil channa with baking soda in pressure cooker till soft. . Divide the dough into balls.8 hours. red chilli powder and fry for 30 seconds. peel and mash the potatoes well. dhania powder. fry till the onions are light golden brown. garam masala powder. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. add the bread crumbs and knead well. add chopped onions. To prepare the ragada: Wash and soak channa for about 6 . Now add tomatoes and salt. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Heat oil in a kadai. chat masala powder.

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

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

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

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

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. Fold it like a handkerchief. maida.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. Place the rumali roti carefully over it and cook till done. . Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Serve rumali roti hot with indian curry. salt and baking powder and sieve them together.

salt and baking powder into a bowl and make a well in the middle. eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. . Serve hot. 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. 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. Bake the indian bread naan until puffed up and golden brown. knead again. milk. Add the remaining oil. turn on the oven to maximum heat. Knead the dough again and cover and leave for 2-3 hours. Mix the sugar. About half an before the naan are required.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.

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

maida. For stuffing heat oil in a kadhai over moderate heat. Cook on a pre-heated Tawa (flat griddle plate). . Turn it and pour half tablespoon oil or butter. Toss in ginger and green chilies. Remove the pan from the heat and allow to cool. Seal the edges so that mixture doesn't come out. Make two medium size chapati.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). add the filling to the one chapati and cover it with the second one. Cook on a low heat till golden brown. then drop asafetida. Divide the mixture into 10 equal portions. A few seconds later add the peas. Turn it and again pour oil or butter on the other side. Add remaining ingredients and stir-fry for about 2 minutes. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Spread it on the paratha and shallow fry over low heat. Now roll it slightly. Fry until ginger starts turning brown.

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

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

When top side is done change the side and keep a check (till properly baked) Spread butter over it. Serve aloo paratha hot with yogurt (curd). Add all the stuffing items to mashed potatoes and mix it properly. Put it in a pre-heated oven at 450-degree. 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. 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. . Now roll it slightly.

vegetables or curries . Butter the besan roti generously and serve hot with lentils. Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin.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.

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

Add almond essence and food colouring if required. .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. Mould into desired shapes. Knead into a soft dough with egg whites on a clean surface.

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

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

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

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

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

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

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

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

Dissolve the gelatine in a little warm milk. leave to cool.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. . Add the vanilla essence and pour into a wetted mould. the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. fold in the stiffly beaten whites. add the sugar. Turn out when set. Then take the saucepan off the fire.

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

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

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

Put the boxes in freezer. Tops boxes with 6 graham cracker halves. To secure candies use icing. Let it freeze for about half-hour. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along seams to secure. freeze and serve.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. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. . Jelly Beans or Small Fresh Flower Pink and White decorating Icings Pastry Bags and assorted Decorating tips How to make valentine surprise: Pour icings into pastry bags decorated with decorating tips and set aside. Line icing along remaining seams. Decorate boxes according to liking with candies and icing. Cut down graham crackers crosswise to make half.

Mix well.40 minutes or until the pudding is spongy. Gently mix in the cooca powder. Put off the flame and add the beaten eggs and the breadcrumbs. thick and sweetened cream. Grease pudding mould and pour the mixture into the mould. . Warm the milk and mix in the sugar. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 . Beat the eggs and add the essence.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Allow the pudding to shrink before unmoulding. Then put it in the fridge for 1 hour before serving with fresh.

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

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

. add rice and sauté. Add hot water and mix well. Cook a little.KASHMIRI PULAO RECIPE INGREDIENTS: 500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste How to make kashmiri pulao: Wash and soak rice. turmeric powder. walnuts & cashew nuts. Fry whole spices. Garnish kashmiri pulao with fried onions. Finish with remaining saffron and cook till grains are separated and done. Heat oil and fry onions till golden brown and remove. Add half-saffron dissolved in little warm milk.

fry till brown. turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. curry leaves. Add turmeric powder and peanuts. Now add green chilies. . Take it off from the flame and add lemon juice and mix well. salt and fry for 2 minutes. allow to splutter. Now add this to the boiled rice and mix well.LEMON RICE RECIPE INGREDIENTS: 2cups boiled Rice 1/3rd cup Lemon Rice 6Tbsp Oil 1/2tsp Black Mustard seeds Few curry leaves 3-4 green chilies Salt to taste 1/4th tsp.Lemon rice is ready to be served.

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

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

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

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

Add this fine yogurt and stir well. black pepper powder and stir for about half minute. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking. potato. cinnamon and caraway seeds powder. green chilli. Add fine chopped tomatoes and fry till they are properly cooked. Then add onions and saute them for a minute ot till they get pink in color. Fry the green peas also. Add all the fried vegetables. Garnish with dry fruits and green coriander leaves.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Heat it for about 10 seconds. 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. Serve the vegetable (veg ) biryani hot with raita and pickle. Cook for about 3 minutes. Take the yogurt and make it fine by putting in a blender for just 2 rotations.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Take this vegetable biryani out in a rice serving dish. cloves. carrot. Take 1 tblsp oil in a pan and add mustard seeds. .Cook it in pressure cooker or in a pan or microwave. french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini). Add salt and red chilli powder and stir.

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

. Put in a round dish with the lemon juice. Cut the onion. Skew chicken and vegetables closely on bamboo skewers. Or you can grill the chicken over hot charcoal. 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. and tomatoes into small cubes. Decorate with lemon pieces and mint leaves. cover and leave to marinate for 2-3 hours. salt . Mix well. Take off from oil and put it on absorbent paper. capsicum.black pepper soya sauce and hot sauce. Serve with hot with mint chutney. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. 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 in meat and onions to it. Mix in the bay leaves stir fry for another minute stirring frequently. 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. Sprinkle with chopped coriander leaves. Stir well to mix all the ingredients. Cover pot with a tight fitting lid. ground coriander.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Serve hot. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.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. Add lemon juice and fry for another minute. Stir frequently. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. stirring frequently fry for 8-10 minutes to a golden color. turmeric and salt to the chicken and mix well to cover the chicken pieces. Add the chicken pieces and layer the rest of the cut onions on top. Lightly grease a heavy based sauce pot with 1 tblsp of oil. . fry the mixture until it is well browned and a thick onion sauce has formed. Spread half of the cut onions on the bottom. Mix in cut onions. Mix in the chilli powder. Heat up oil in another pan. ginger and garlic.

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

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

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

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

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

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

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

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

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

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

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

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

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

melt the butter over medium heat. Stir in the garlic and ginger paste and the dry masala. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. blending well. * 1 cup cooked chicken. Recipe By : "The Bombay Palace Cookbook". Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. minced 2 tablespoon fresh ginger. by Stendahl . Add the minced chicken breast. 4. 2. and the 1/2 cup of milk. Add the stock. top with a teaspoon of heavy cream in the center of each bowl. the sugar and salt. Grind a bit of black pepper in the center of the cream. 3. Simmer 5 minutes.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. 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. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Bring soup to the boil. ** 1/4 cup heavy cream 1 fresh ground pepper. When serving. then lower heat and simmer 10 minutes. 5. In a large soup pot.

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

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

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

ginger and garlic in the vegetable oil. • Chettinad chicken is ready to serve. . Occasionally add a little water if required. • The mixture would turn almost dry. Fry for another 5 minutes. • Add tomato pieces and salt.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. • Add chicken pieces and mix well to coat them with the gravy. • Put the lid and simmer the contents for about half an hour. • Add remaining spices and fry for a few minutes. • Fry chopped onions.

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

• Add cream and curd to the daal. • Heat oil in a kadhai. • Fry the paste till light brown. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water. • Fry for a few minutes. and salt. • Pressure cook urad daal and rajma with water and little salt. and green chilies. finely chopped • 3 Green chilies. • Reduce the flame to medium. chili powder. • Remove from the flame as soon as it begins to boil. • Now add turmeric powder. • Mash the mixture and again cook for 15-20 minutes.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Add garam masala powder. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Cook for about 25 minutes. dhania powder. • Serve with naan or rice. • Garnish with chopped coriander and add butter. • Fry till tomatoes turn soft. • Saute cumin seeds and add garlic paste. Add daal and stir. . ginger. • Add onions and saute till golden brown. • Add tomatoes.

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 -- .

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

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.

2 lbs) ---Conversion formula Ounces x 28.35 = grams 1000 grams = 1 kilogram 7g 15 g 20 g 30g 225 g 340 g 455 g 1 kg ---- .MEASUREMENTS. Volume Equivalents (fluid ounces/milliliters and liters) 1 tsp 5 ml 1 tbsp (1/2 fl oz) 15 ml 1/4 cup (2 fl oz) 60 ml 1/3 cup 80 ml 1/2 cup (4 fl oz) 120 ml 2/3 cup 160 ml 3/4 cup (6 fl oz) 180 ml 1 cup (8 fl oz) 240 ml 1 qt (32 fl oz) 950 ml 1 qt + 3 tbsps 1L 1 gal (128 fl oz) 4L Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter Weight Equivalents (ounces and pounds/grams and kilograms) 1/4 oz 1/2 oz 3/4 oz 1 oz 8 oz (1/2 lb) 12 oz (3/4 lb) 16 oz (1 lb) 35 oz (2.

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

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

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