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.
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. Heat little oil in a pressure cooker and fry the potatoes (halved) till they are evenly brown in colour. Remove the lid.
. garlic. Add the ground paste and saute till oil leaves the sides of the pan. Remove and keep aside. red chillies. coriander seeds. Serve with steamed rice or bread. Add the pork and pressure cook till almost done. Fry sliced onions. cardamoms and green chillies till the onions are transparent. Add vinegar and simmer for another 5-6 minutes. Garnish with coriander. add the potatoes and 2-3 cups of water. cloves. peppercorns. cumin seeds and the cinnamon with malt vinegar. Simmer for 10-12 minutes.
Cut onions and tomatoes. wash and cut each fish into 5-6 pieces. Heat up oil in a pan.GOAN FISH CURRY RECIPE INGREDIENTS: 1 lemon size tamarind 2 tblsp ginger paste 1 tblsp malt vinegar 2 pomfret fish 1/2 cup coconut scraped 6 red chillies whole 2 tblsp oil 2 green chillies 2 tblsp coriander seeds 1 small tomato 2 tsp garlic paste 2 tsp cumin seeds salt to taste 1 small onion How to make goan fish curry : Clean. Roast cumin seeds. Make a fine paste of all the roasted spices along with scraped coconut. Serve hot with steamed rice. Bring it to a boil and then mix in fish pieces and salt. Mix in the paste and 11/2 cup of water. Stir constantly. ginger and garlic paste and malt vinegar. Stir fry on a medium heat up for 3 minutes. Mix in green chillies and cut tomatoes.
. Slit green chillies and cut into half. Mix in cut onions and stir fry till golden brown. coriander seeds and whole red chillies. Stir fry on a low heat up for about 5 minutes or till fish is just done.
. Then add a cup of hot water. 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. Cover and cook till the water dries and peas and keema are done. Add cardomoms and garam masala and simmer. turmeric and coriander powder. Serve hot with nan or chapatis. green chillies.
pepper powder. Take 1tbsp. Bring to boil and add sugar. corn flour. Add fried chicken pieces to it and cook for few minutes. Soya sauce. oil and add garlic paste and green chilies and sauté for few seconds.
. Add 2 cups of chicken broth or water.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. Heat oil and deep fry the marinated chicken pieces till golden brown. salt. Now in a separate wok / kadhai heat 1 tbsp. egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Serve chinese chili chicken hot garnished with chopped green onion tops. 1tbsp. Cook for 2-3 minutes. Chinese chili chicken goes well with steamed / boiled rice. salt . ajinomoto and remaining Soya sauce.
soya sauce and tomato sauce to it. Keep aside. Dip the gobi florets in the paste and deep fry till golden brown.GOBI MANCHURIAN RECIPE INGREDIENTS: 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida. of ginger and garlic paste. mix aginomoto. Heat oil in another pan and add the left ginger & garlic paste. add it to the paste. Add fried Gobi kept aside and mix well. Take a tsp. Now.
. corn flour and salt using water. chopped onions and green chili to it. Serve the gobi manchurian hot. Garnish it with coriander leaves.
salt. green chilies and spring onions.
. Now in a separate pan heat 2 tbsp oil. Heat the oil in a kadhai / wok and deep fry the balls till golden brown. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Make small balls (like koftas) of the mixture . Add water. pepper powder. ajinomoto. Bring it to a boil. Sauté garlic. corn starch and add few chopped chilies and little salt to it. drain and keep aside. Gently add the fried balls to the gravy. sugar and soya sauce. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.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. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp.
Repeat the same till whole batter is utilized. Add leeks (if available) and stir fry for about 1 minute. Cook both sides of the pancake till golden. Set aside the filling to cool.
. cook stirring for 2 minutes. salt. egg and water and make a smooth batter.SPRING ROLL RECIPE INGREDIENTS: Cover : 250 gms. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. To make the filling heat 2-3 tbsp oil in a wok. cabbage and cook tossing the vegetables until they are crisp-tender. stir fry for 10-15 seconds. add ginger . To make the spring rolls place 2-3 tbsp. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2. Add the bean sprouts. Serve the vegetarian spring roll hot. then add carrots. Deep fry in hot oil until golden. Fold in the sides and form a tight roll. pepper and soya sauce.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.garlic and mushrooms. sealing the edge with a little flour and water paste. of the filling in the center of each pancake.
chillies.FISH MOILEE RECIPE INGREDIENTS: 1 fish Rawas. 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. curry leaves. When cooked add cornflour dissolved in water and boil. Saute the onion. ginger. pour into fried masala and put in fish pieces.
. Add juice of half a lime or to taste. Take rest of the milk. tomato in oil till light brown. Soak the grated coconut in warm water and then remove and keep aside first milk. Cook for 10 minutes. Then add first milk.
besan flour in yogurt. chopped in circles. chili powder. garam masala. ajwain . mint or coriander chutney. cumin seeds powder.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. Serve fried fish tikka with chopped onions. fry fish pieces on both sides till golden & crisp. Heat oil in a pan. salt. 60 gms curd / plain yogurt Salt To Taste chili powder to taste Preparation: Mix cream garlic paste. lemon juice.
. Add fish pieces to the above mixture and mainate them for about 3 hours.
When very hot. Remove with a slotted spoon. Set the oil to heat in a wok. Fry for about 5 minutes.RECIPE FOR DEEP FRIED FISH INGREDIENTS: 700 gms steaks with bone fish Salt To Taste 1 tbsp lemon juice 1 1/4 cup fresh green coriander 6 green chillies 4 . Add 1/4 tsp of salt to the yogurt and mix it in. Put the yogurt into another deep dish or shallow bowl. garlic. Blend until you have a paste. turning the pieces over once. Set the plate at a tilt and leave it tilted for 2-3 hours. discard it. Put the green coriander. Fry all the pieces of fish this way.
. As water accumulates at one end. Empty the paste into a deep dish or shallow bowl. green chillies. dip 2 or 3 pieces of fish. until the fish is cooked through. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. 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.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. Serve the fried fish hot with green chutney. first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. 1/4 tsp of salt and tbsp of water into the blender. 5 cm long and 4 cm wide. karhai or frying pan over a medium flame.
star anise. Roast the whole red chilies. poppy seeds. rotis or tandoori naan . mix and cook for 5 minutes and then add 2 cups of water and lemon juice. fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic. cumin seeds. Onion. cinnamon. Whole red chilies 1" stick Cinnamon 3 no. remove the skin and cut into small pieces. medium 1 no. Lemon 10-12 no. grated coconut.
. Add the chicken. chopped 2 tsp Garlic. Chop the onions and tomatoes separately. cloves. green cardamom. Cover and cook till the chicken is done. Heat oil in a vessel and fry the onions till golden. Tomatoes. 1/2 cup Oil Salt To Taste How to make chicken chettinad: Clean the chicken. chopped 1/2 Star anise 1 tsp Red chili powder 3 no. Curry leaves Fresh coriander Garnish. red chili powder and turmeric powder and sauté. Cloves 1/2 tsp Turmeric powder 1 no. Green cardamom 2 no. then add curry leaves and the ground paste and sauté for some time. coriander seeds.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. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice. large 2 tsp Ginger. Add the tomatoes.
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. Rice Ring : Melt butter in skillet. Serve over rice ring. Add raisins. heat until plump. 3/4 teaspoon salt and broth. celery. stirring constantly. add milk. Cook until onion is tender. Combine cornstarch. Press mixture into greased mold. Cook until thickened. add onion and almonds (until golden). add apple. diced 1 (3 ounce) can mushrooms. Add chicken and mushrooms. garlic and onion. Unmold at once on platter and fill with indian chicken curry. curry powder. Add all to rice and mix. stir and heat through. 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.INDIAN CHICKEN CURRY RECIPE INGREDIENTS: 1 tbsp butter 1 cup chopped apple 1 cup sliced celery 1 clove garlic. Stir into onion mixture.
Marinate overnight in the refrigerator. Drain excess marinade and bake for another 2 minutes. While doing this. Preheat oven to 350º F. 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. make the sauce in Part B. cut into 2 inch cubes. 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. Deseed and chop green chilies. Add the chicken breast. Bake the chicken for 8 minutes. basting with margarine twice. Put tomatoes.
. tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.CHICKEN TIKKA MASALA RECIPE INGREDIENTS: Part A: 2 lbs. tomato puree 2 lbs. tomato paste 10 oz.
Strain through a strainer and bring to a boil. and salt. Add butter and cream. cloves. red chili powder. and serve with the chicken tikka masala
. stir. Cook over low heat until reduced to a thick sauce. green chilies.Add ginger and garlic paste. Stir. Add fenugreek and ginger juliennes. cardamoms. add honey to taste. If the sauce tastes sour.
Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings
. 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.CHICKEN TANGRI KEBAB RECIPE Chicken leg piece is marinated in curd.
Now heat oil in a wok and throw in the cloves first. Once the onions are pink in color add the tomatoes. Once the tomatoes start getting a little roasted. chopped 1 medium onion. Sauté till oil gets separated from the paste Now add a cup of water and the curry leaves. After that put in the garlic and then the onion. Cook covered till the chicken is tender and serve hot with rotis. 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. sliced 1 tsp coriander powder 10 cloves garlic.
. Once it starts boling add the marinated chicken. 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. 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.
Grind onion (pyaj). Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens put off the flame. Grate mava. tomato (tamatar) paste. Add onion (pyaj). green chilly (hari mirch). Continue cooking it on medium flame till ghee/oil begins to separate.PANEER KORMA RECIPE INGREDIENTS: 250 gms Cottage Cheese (Paneer) How to make paneer 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) How to make paneer korma: Cut paneer in square pieces. Heat clarified butter (ghee) in a pan. red chili powder (lal mirchi). ginger (adrak). Add salt. cream (malai). Simmer for 2 minutes. turmeric (haldi).
. Add mava. garam masala. Take off the fire and serve hot.
Heat butter in a pan. red chili powder. Put off the flame. Then add tomato paste. turmeric. Put the pan on the flame and then add milk to the mixture. Keep it aside for an hour. salt.. curd. Grind tomato. Take off the fire and serve hot.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. Add cottage cheese. garam masala. cream . dried pudina leaves and mix well. Saute onions till pink in color. Continue cooking it on medium flame till ghee/oil begins to separate. Simmer for 5 minutes and then finally put off the gas. ginger.
. green chilly. Chop onion very finely.
turmeric powder. Mix in salt. Boil green peas. Mix in tomato puree.
. red chilli powder and roast till the oil leaves the masala. Mix in ginger-garlic paste and sautÃ©. Mix in broken cashewnuts and raisins.KHOYA MATAR RECIPE INGREDIENTS: 1 cup green peas 500 gms milk solids (khoya)500 gm 3 tblsp cashewnuts (broken) 1/2 cup bread croutons 1/2 tsp red chillies crushed 1 tsp red chilli powder 2 tblsp raisins 1/2 tsp turmeric powder 1/2 tblsp oil 2 green chillies chopped 1/2 tblsp ginger garlic paste 1 tsp sesame seeds roasted saltto taste 1 tsp coriander powder 1/2 cup onion paste 1 tblsp coriander leaves chopped 1/2 cup tomato puree How to make khoya matar : Roast the khoya slightly. mix in onion paste and stir fry till pink. To serve assemble the khoya-peas masala in a dish and cover with bread crouton mixture. Sprinkle cut green chillies. roasted sesame seeds. Mix in coriander powder and stir to mix well. Sprinkle with cut coriander. Heat up oil in a pan. crushed red chillies on the bread croutons and mix well. roasted khoya and stir. Take off the heat. Keep aside. Mix in boiled peas and stir.
Heat mustard oil in a kadahi. When the tadka is ready add the masala paste.
. Turn off the gas. Now give tadka by adding mustard (grounded).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. jeera and sabut red chilly. If required add the strained water. ( soak it for a 1/2 hour). sangar and soaked amchur. Keep the strained water aside. hing. Serve sangri ki sabzi hot with dal ke parathe. Strain the sangar through a strainer. Add curd.SANGRI KI SABZI RECIPE INGREDIENTS: 100 gms Sangar 1 Bay Leaf 4 tbsp Mustard oil 5 . You can enjoy this vegetable for 8-10 days if kept in a refrigerator. Put it in a pressure cooker and wait for 1 whistle. Cook it for 10-15 minutes. Add to the kadahi.
Mix well. garlic.
. 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. corn flour. ginger and water to just coat the paneer pieces with the mixture. 1 tsp salt. soya sauce. and garnish the chilli paneer with finely cut spring onions and coriander. Mix together the cottage cheese. vinegar. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. ajinomoto and the fried paneer cubes. salt. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies.
Take off the fire and serve hot. tomato. ginger paste. ginger. Serve with nan or paranthas. capsicum in long pieces.
. salt. Grind onion. Cook on low flame. cloves. tomato. red chili powder and orange color. Then add onion. cinnamon. Continue cooking it on medium flame till ghee/oil begins to separate. Add bay leaf. When the capsicum are done put off the flame. Mince cloves and cinnamom.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. Add paneer and capsicum pieces..
5-cm/1-inch cubes. Heat the ghee in a frying pan and cut the paneer into 2.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. Serve the matar paneer sprinkled with garam masala and coriander. the garlic and coriander seeds. Stir for 56 minutes over low heat. chili. 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. Add the paneer and mutter (peas) along with the yogurt. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Pour in the water and simmer gently for 20 minutes. tomato and salt.
. Fry the paneer to a light brown and remove to drain on a plate.
Caution: Don't allow chili powder to burn . Now mash it in a mixer. add chili powder and immediately pour on the indian palak paneer. Add ginger-garlic paste and stir-fry for a minute.PALAK PANEER RECIPE INGREDIENTS: 500gms Fresh Palak (Saag) 100gms Paneer How to make paneer 2 Onions grated Ginger. 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).
. 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. Take out in a bowl. Boil the spinach in water and cool it. Add all spices except red chili powder. Now add onions and fry till golden brown. Hold the pan over bowl. Add Paneer pieces to the gravy and cook until done. Heat oil in a kadai.
Add the chillies and tomatoes and fry till they are soft and pulpy. fry till brown.
. Heat oil in a deep bottomed pan. Add turmeric powder. add the cumin seeds. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.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. salt and little water so that all the masalas are well combined. garam masala powder. Garnish with chopped coriander and serve hot. chopped onions and the ginger garlic paste. tomatoes and chillies finely.
. Serve the aloo palak hot as a side dish. salt and chilies. Stir several times and then arrange the tomato and lemon slices over the mixture.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. Cover and cook over a moderate heat for about 10 minutes. potatoes. Add the spinach. lowering the heat and cook for another 5 minutes. Cover.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Stir in the tomato puree. Dry the potatoes on a cloth and heat the ghee or oil.
. Grind the paste ingredients to a fairly smooth paste and stir into the onions. curd and salt.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). Cook for 10 minutes. Drain and set aside. prick all over with a fork and soak in the water with little salt for 2 hours. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Deep fry the potatoes until golden brown.
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.
for 5 minutes. stirring. the ground spices and salt and cook for 7-10 minutes.ALOO GOBI INGREDIENTS: 450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. until they begin to splutter. Drain well and set aside. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle. Add the potatoes. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes. Add the cauliflower florets and fry. Add the green chilli and fry for a further 1 minute. until the vegetable are tender. 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.
For a different taste in aloo sabzi . peel and cube the potatoes.ALOO SABZI RECIPE INGREDIENTS: 250gms Aloo (Potatoes) 2 tbsp Oil 1/4 tbsp Turmeric powder 2 nos. add salt and turmeric powder and cubed aloo (potatoes). fry till the seeds start spluttering. Green chillies 4-5 nos.
. add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. curry leaves. add the mustard seeds. Heat oil in a pan. 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. you can substitute mustard seeds with cumin seeds. slit green chillies.
Heat the ghee. until they look slightly fried. garnished with coriander leaves. and then simmer uncovered for about 15 minutes. Stir a few times until well mixed. salt. Add about 2 cups water. coriander. Keep these unevenly broken potatoes aside until further use. bring the mixture to a boil. add potatoes and green chillies.ALOO DAHI WALE RECIPE INGREDIENTS: 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-chopped Preparation: Break the aloo (potatoes). Add garam masala. add cumin and asafoetida. Serve aloo dahi wale hot. turn around over high heat. turmeric and chilli powder. add ginger and sauté till slightly fried. by holding each in the palm of your hand and closing the fist. When the cumin splutters. stirring vigorously until all of it is well blended. add yogurt 1 tbsp at a time. Lower the flame.
Finely chop the remaining ginger. Drain.1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Add chole. cumin. turmeric and chili powder and sauté over low heat until the oil separates. Simmer. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. sliced 3 medium sized tomatoes. Add tomatoes. coriander leaves and shredded ginger. then add garlic and chopped ginger and green chilies. coriander. salt and half of the coriander leaves. reserving 1 cup of cooking liquid. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala.
. chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 . the reserved cooking liquid. uncovered until the liquid has been absorbed. Sauté for 5 minutes. Heat oil and sauté onions till golden.PINDI CHANA RECIPE INGREDIENTS: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger. 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic. finely crushed 2 green chilies.
Cover. cut into 2. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes. fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant). Meanwhile put the coconut. peas.
. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. Now add the tomatoes. turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. chillies. Set aside. Stir gently to mix well.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). Add 250ml/8fl oz/1 cup water. Add 150ml/5fl oz water and grind to a fine paste. Bring to the boil and simmer gently for 2-3 minutes. Bring to the boil. roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped. add the spice paste and another 150ml/5fl oz water. peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans. Stir and simmer gently for 5 minutes. the yogurt and the garam masala. French beans and potato in a medium-sized saucepan. carrots. When the vegetables are cooked. poppy seeds and salt in the container of an electric blender.5cm/1in pieces 1 medium-sized potato (100g/4oz).
bay leaf. 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.
. Add lemon juice.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. Add hara channa and cook until done.HARA CHANA MASALA RECIPE INGREDIENTS: 1. and saute for 2 minutes. cloves. chopped coriander and garam masala powder. chopped ginger. Garnish the hara chana masala with chopped corriander and serve hot. add cumin. green chilli.
MALAI KOFTA RECIPE INGREDIENTS: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts.
The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
NAVRATAN KORMA RECIPE INGREDIENTS: 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .
Cut the top of tomato (tamatar ) like a cap. 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 . Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Add paneer . Keep aside the scooped portion and chop the cut tops . (or you can also bake it in a hot oven at 200 degree c for 20 minutes. Heat oil in a kadhai add chopped onions and green chilies till tender. Serve the stuffed paneer tomato hot. put little butter and pressure cook for one whistle. Red chili powder to taste.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. Top with grated cheese and chopped coriander. Place tomatoes in a cooker container .
.mix well and cock for a minute. Fill tomatoes with the mixture.
Now add all spices. drain water and keep aside to cool. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. chopped coriander leaves and thinly sliced rings of tomato. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. mashed potatoes and peas and fry for few moments. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Mash the boiled potatoes. Garnish the bharawan capsicum with grated paneer.
.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). Serve hot.
and green chilies to the mashed aloo (potatoes) and mix well.ALOO BONDA RECIPE INGREDIENTS: 2 Large Boiled. little salt and chili powder to it. garam masala. chili powder. Make small balls of aloo (potato) mixture. add turmeric powder. 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.
. brown Serve aloo bonda hot with chutney. Dip each ball in the batter and deep fry them till golden. coriander. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose). In a bowl take a cup of gram flour.
Fill with a few chopped boiled potato cubes. Add about 1/4 tsp of tamarind and green chutneys in each. Then generously sprinkle sev all over the puris. Serve fresh.
.SEV PURI RECIPE INGREDIENTS: 10 .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.. Sprinkle finely chopped onions. red chilli powder. Sprinkle cumin powder. Garnish with finely chopped coriander.
.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. tomatoes.. Finally garnish with coriander leaves and lemon juice. onions. Add the sev and kaara pusa directly and mix well. Drain the water from the grated potatoes and mix that as well. Serve immediately. Lightly crush and add the nimkis and golgappas. Mix all the ingredients under seasoning and add to this.
. Add ginger garlic paste. Divide the dough into balls. turmeric powder and salt. Now add tomatoes and salt. peel and mash the potatoes well. dhania powder. Boil channa with baking soda in pressure cooker till soft. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Mix and knead well into a dough. garam masala powder. jeera powder. Heat oil in a kadai. red chilli powder and fry for 30 seconds. Now. add chopped onions. chat masala powder. add the bread crumbs and knead well. To prepare the ragada: Wash and soak channa for about 6 .8 hours. Press each ball with hand so that it would make into a round patty. turmeric powder. fry till the onions are light golden brown.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. Take the mashed potatoes into a bowl. add ginger garlic paste.
Now. Sprinkle chopped onions and coriander leaves. To serve cutlet ragada: Prepare tamarind chutney and mint chutney.
. Pour the ragada on the cutlets. enough water. Sprinkle a pinch of chat masala powder and serve hot. Take the serving plate. put two cutlets in the plate. Cover and cook on medium heat for 3-4 minutes. curd and mix well. add the boiled peas.
Saute for a minute. Grind the mixture to a paste using blender. salt. Add little water if needed.. 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. sugar. until done. tamarind paste. coriander seeds and peppercorns. Now add sliced onions and fry until brown.
. cashews and turmeric powder. remove and allow to cool. Stuff the eggplants with this mixture. Keep an eye. Heat the remaining oil in a pan and add the vegetables. Slit each eggplant lengthwise into four. Serve hot with roti. add little water if necessary. Cook over low heat without burning. Roll the potatoes in the remaining mixture. reserving some.BHARWAN BAINGAN RECIPE INGREDIENTS: 8 small Egg plant. keeping the stem end intact. Now in the grinded mixture mix cayenne powder. Add coconut and stir fry until browned.
Mix in cashew nut paste dissolved in one cup of water. garlic paste and stir fry for half a minute. cinnamon stick and cut onions and stir fry until light golden brown. Mix in tomato puree. bring it to a boil and then mix in green peas and mushrooms. Add a cup of water. stir well. Stir fry on low heat up for five minutes. Mix in ginger paste. Cut onions finely. garam masala powder and salt and stir fry till oil leaves the masala. Adjust seasoning. turmeric powder. Heat up oil in a kadhai. coriander powder. red chilli powder. wash and cut mushrooms in quarters. Serve hot with naan and roti
.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 green cardamom.
Make two medium size chapati. 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). add the filling to the one chapati and cover it with the second one.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. Mix grated cauliflower. ginger. Cook on a low heat till golden brown. as you would do for any paratha/roti. and garam masala as a filling in paratha. Turn it and pour half tablespoon oil or butter. Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney. salt. coriander leaves. Cook on a pre-heated Tawa (flat griddle plate). Turn it and again pour oil or butter on the other side.
. Note: It makes 18 parathas. chili powder. Spread it on the paratha and shallow fry over low heat. ajwain. Now roll it slightly. green chilies.
Serve rumali roti hot with indian curry. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue) Heat an inverted griddle(tawa). Place the rumali roti carefully over it and cook till done.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. 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.
. salt and baking powder and sieve them together. maida. Fold it like a handkerchief.
milk. Knead the dough again and cover and leave for 2-3 hours. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Serve hot. turn on the oven to maximum heat. knead again.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. Add the remaining oil. Bake the indian bread naan until puffed up and golden brown.
. About half an before the naan are required. eggs 2tbsp of oil in a bowl. Shape each ball of dough with the palms to make an oval shape. Mix the sugar. salt and baking powder into a bowl and make a well in the middle. then cover with damp cloth and allow the dough to stand for 15 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Divide the dough into 8 balls and allow rest for 3-4 minutes.
Pre-heat the girdle (tawa) and cook the missi roti with or without oil. chili powder. turmeric powder and mix well. Make powder of fenugreek leaves and mix it to the flour.MISSI ROTI RECIPE INGREDIENTS FOR INDIAN MISSI ROTI:
2 cups Whole Wheat Flour (atta) 2 cups Gram Flour (Beasn) 1 tsp Cumin Seeds (jeera) 2 tbsp Dry fenugreek leaves (kasoori methi) Red chili powder to taste Salt to taste A pinch of turmeric powder 2 tbsp oil Water to knead
How To Make Missi Roti: Mix Wheat flours gram flour. Roll into a slightly thick chapati than usual. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes.
. Rub oil into the flour. Knead well again the dough and make balls. salt.
MUTTER ( MATAR) PARATHA RECIPE
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). then drop asafetida. Now roll it slightly. Fry until ginger starts turning brown. salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside. Seal the edges so that mixture doesn't come out. Divide the mixture into 10 equal portions.maida. Cook on a pre-heated Tawa (flat griddle plate). A few seconds later add the peas. add the filling to the one chapati and cover it with the second one. Turn it and again pour oil or butter on the other side. Remove the pan from the heat and allow to cool. Turn it and pour half tablespoon oil or butter. Add remaining ingredients and stir-fry for about 2 minutes. For stuffing heat oil in a kadhai over moderate heat. Make two medium size chapati. Cook on a low heat till golden brown. Spread it on the paratha and shallow fry over low heat.
. Toss in ginger and green chilies.
Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.
1tbsp oil & salt. 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). Using a knife make a 2" cut lengthways and fold it inwards . Turn the lachha paratha and pour half tablespoon oil or butter. 5 to 6 " diameter using dry flour. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. as you would do for any paratha/roti. (Refer the picture). Make dough 30 minutes before and cover it with moist muslin cloth.
. Heat the ghee so that it turns to liquid. Now roll it into a circle of appox. Cook on a pre-heated Tawa (flat griddle plate). Spread it on the paratha and shallow fry over low heat. Now spread the ghee properly over entire surface. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.
Add all the stuffing items to mashed potatoes and mix it properly. Mash the potatoes. Serve aloo paratha hot with yogurt (curd).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). Put it in a pre-heated oven at 450-degree. Make two medium size chapati. add the filling to the one chapati and cover it with the second one.
. as you would do for any parantha/roti. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked) Spread butter over it. Now roll it slightly.
Pre-heat the griddle and cook the rotis on each side. Divide it into ten portions and flatten them out using rolling pin. Butter the besan roti generously and serve hot with lentils.BESAN ROTI RECIPE
2 cups Whole Wheat Flour (Atta) 2 cups Gram Flour (Besan) Butter / ghee for serving
How to make besan roti: Mix the flours together and gradually add enough water to make pliable dough. vegetables or curries
Remove and keep aside. Serve with steamed rice or bread. Add the pork and pressure cook till almost done. Simmer for 10-12 minutes. Fry sliced onions. coriander seeds. red chillies. Remove the lid. peppercorns. garlic. add the potatoes and 2-3 cups of water.
. cumin seeds and the cinnamon with malt vinegar. Add vinegar and simmer for another 5-6 minutes. cloves. Garnish with coriander. Add the ground paste and saute till oil leaves the sides of the pan. 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.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.
Knead into a soft dough with egg whites on a clean surface.
. Add almond essence and food colouring if required. Mould into desired shapes.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.
Remove form the heat and mix in the cardamom powder.
.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. Cut into squares and decorate with silver foil. The milk solids are turned into cheese now. Then hang it up in a muslin cloth to drain for 3 hours. Knead again to blend. Stir-Fry over very low heat until the ghee separates. Pat into a flat cake and cool completely. Heat the ghee in a heavy pan and add the cheese mixture. Allow to cool slightly. Kneed this well with the milk powder and sugar.
stirring constantly. remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi.
. and serve. ground green cardamom seeds (chotti elaichi) 1tbsp. cut across into 3-4 slices. stir well. Now add the sugar. distributing evenly. thinly sliced 1tbsp. To serve. Cover with plastic wrap or foil and freeze until set. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now lower the heat and cook the milk. sugar or to taste 1/2 tsp. Slip each kulfi on to a dessert plate. about 6 hours. stiring constantly. nuts and cardamom seeds.PISTA KULFI RECIPE INGREDIENTS: 4 cups milk 8 tsp. until it has thickened and reduced to about 13/4th cups. skinned pista (pistachios). heavy pan and bring to boil over high heat. Pour the mixture into Kulfi molds or small ramekins. finely ground (optional) Preparation of kulfi recipe: Put the milk into a wide. skinned badam (almonds). allow to cool.
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. Make balls by gently rolling each portion between your palms into a smooth ball. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Place the balls on a plate. This will ensure complete cooking from inside and even browning. The balls must be fried very slowly under medium temperatures. After about 5 mins. Slip in the balls into the hot oil from the side of the pan. Heat the oil on high and then lower the heat to medium. the balls will rise to the surface. but do not try to move them. butter. Cover with a damp yet dry kitchen towel.
. Add just enough whole milk to make a medium-hard dough. If the temperature of the oil is too high then the gulab jamuns will tend to break. Divide the dough into 18-20 portions. Now they must be gently and constantly agitated to ensure even browning on all sides. They will sink to the bottom of the pan. gently shake the pan to keep the balls from browning on just one side. Bisquick. Instead. one by one. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
add cardamom.KHOYA PEDA RECIPE INGREDIENTS: 1/2 kg Soft white khoya 2-1/2 cups (approx. and take off fire. Put mixture in a large heavy or nonstick pan. If using moulds. Heat first on high for few minutes. Mix well. When set well. while on heat. When mixture thick and gooey. invert and carefully. gently turning occasionally. Use cookie moulds. The pedas are ready to be served. unmould.
.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. Mix pistachios and cardamom seeds and press a bit on top of each. Make sure to stir continuously. The on slow till done. Take some mixture and press into mould. Allow to cool. or shape pedas with palms into patty rounds. first sprinkle some at bottom.Add powdered sugar and mix well.
add the sugar. partly cover and cook on a medium flame till most of the water has evaporated. Add hot water.
. 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. The lapsi is ready when the ghee starts oozing out from the sides of the pan. Serve the lapssi hot garnished with blanched almonds and pistachios. Once all the water has evaporated. Saute on a high flame till it turns pinkish brown. add the broken wheat. Stir. ghee and 1/2 cup water. Add more water if the wheat is not tender enough. Raisins 1 tbsp Cardamom powder 3/4 cup Ghee How to make lapssi: Soak the raisins in 1/2 cup water and keep aside. Heat ghee in a heavy bottomed pan.
except the pistachios well in a separate dish and pour over the squares. Remove from oven. Mix the other ingredients.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.
. It should not get brown. chill for 2-3 hours and then serve. cool at room temperature and cut into 2" squares. Place them in a dessert bowl. Bake at 350 degrees for 35 minutes or until it sets. Decorate the rasmalai with pistachios.
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. Sprinkle the powdered sugar on top. Make a dough using a little water. Add the cinnamon and the nutmeg. I know that many of u might be amateurs at cooking. Eve the refined flour along with the baking powder into the basin. but don’t worry if you cant make balls make whatever shape u can manage-.the final product is going to be the same.5 cms. Make a hole in the centre of each rounds so that it resembles like doughnuts.(creaming is mixing the sugar with the butter till the sugar gets dissolved or partly dissolved in the butter.
.) Add the beaten eggs into the basin and mix thoroughly with a wooden spoon till the sugar is completely dissolved. Roll the balls into 3" diameter rounds having a thickness of 0. Allow the dough to stand for 20 minutes.mix thoroughly all the ingredients in the basin adding the milk.drain. Knead until smooth and soft and the dough is free from stickiness. Deep fry in a kadai till golden brown in colour. Divide the dough into even sized balls.
raising the heat just enough to brown it at the end. then add the rest of the milk. Get a little fat really hot before pouring in the batter.
. When half the milk is in.YORKSHIRE PUDDING RECIPE INGREDIENTS: 8 oz flour 2 eggs 1 pint milk pinch of salt How to make yorkshire pudding: Sieve the flour and salt into a basin. make a well in the center and break the eggs into it. beat well for 10 minutes. still beating. then bake in a moderate oven for 30 minutes. Add about a tblspful of cold water at the last minute for a really light pudding. add a little of the milk and mix it in well. The batter should stand for atleast 1 hour before it is used.
the rest of the milk and the beaten yolks and stir over a gentle heat until it thickens like a custard. Add the vanilla essence and pour into a wetted mould.
. add the sugar.HONEYCOMB PUDDING RECIPE INGREDIENTS: 1 quart milk 3 eggs 1/2 oz powdered gelatine 2 oz loaf sugar (cheeni) 1 tsp vanilla essence How to make honeycomb pudding: Separate the egg-whites from the yolks. Dissolve the gelatine in a little warm milk. leave to cool. Then take the saucepan off the fire. fold in the stiffly beaten whites. Turn out when set.
In one portion add cocoa powder. Divide this batter into 2 parts.
. First pour 1 layer in the tin then the second and continue this process alternatively. Mix well till the batter is smooth.200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.MARBLE CAKE RECIPE INGREDIENTS: 120 gms melted Butter 160 gms Sugar 3 Eggs 200 gms Flour (Maida) 1/2 cup milk 60 gms Cocoa Powder 1 tsp vanilla Essence How to make marble cake: Mix the flour and the baking powder. essence and sugar. Grease and line a 8 inch baking tin. Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well. Bake this tin in a preheated oven at 180 . Cool the cake and invert it on a dish. Cream together the butter. Now mix flour and milk alternately in the mixture.
Apple cake is ready. eggs and vanilla extract together. Add in the apples and the nuts. In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.15 minutes at 350 degrees F. For the glaze mix all the glaze ingredients together and boil the mixture for one minute. When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
. Pour this mixture in a baking pan and bake for 1.APPLE CAKE RECIPE INGREDIENTS: 1 cup oil 2 cup sugar 3 cup flour 1 tsp salt 1 tsp nutmeg 1 tsp cinnamon powder 1 tsp baking powder 3 eggs 1 tsp vanilla extract 1 cup chopped nuts 1 tsp cloves 1 cup baking soda 4 cups chopped apples Glaze 2 tblsp milk 1/2 tsp vanilla essence 1/2 stick butter 1/2 cup brown sugar How to make apple cake: In a bowl mix the oil.
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. Place each half of the round on two corner of the square to make a perfect heart shape. Also bake a two-layer cake in a square pan. Let it cool completely. Decorate the cake with icing and candy. Slice the round one in half.
. Tops boxes with 6 graham cracker halves. freeze and serve. Pour one scoop ice cream in the center of each of six graham cracker halves. Line icing along seams to secure. Make sides of each box by standing 1 graham cracker half along each of sides of each graham cracker half topped with ice cream. To secure candies use icing. Cut down graham crackers crosswise to make half. Decorate boxes according to liking with candies and icing. Line icing along remaining seams.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. 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. Let it freeze for about half-hour. Put the boxes in freezer.
Allow the pudding to shrink before unmoulding. Mix well. Grease pudding mould and pour the mixture into the mould. thick and sweetened cream. Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 .
. Warm the milk and mix in the sugar. Put off the flame and add the beaten eggs and the breadcrumbs.40 minutes or until the pudding is spongy. Beat the eggs and add the essence. Then put it in the fridge for 1 hour before serving with fresh.CHOCOLATE BREAD PUDDING RECIPE INGREDIENTS: 300 ml Milk 4-5 tblsp Sugar 4 Slices Brown Bread 3 Eggs 2 tblsp Drinking Chocolate or cocoa powder 1/2 tsp Vanilla Essence 250 ml Thick Sweetened Cream How to make chocolate pudding with cream: Cut the bread into pieces. Gently mix in the cooca powder.
cover with a double piece of greased paper and steam for 2 1/2 hours. 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. Put mixture into a greased basin. egg and milk. then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Dish up the pudding and serve with the sauce.
. sieving the flour and baking powder. Boil these in water until soft. Stir well and simmer for about 3 minutes. If the mixture is too stiff.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. add a little more milk. Add the marmalade. To make the marmalade sauce: peel a lemon very thinly and cut the peel into short strips. Remove from fire and add 2 tspfuls of lemon juice.
Mix the salt and desiccated coconut. finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. Add mustard seeds to the oil. When the mustard seeds start popping add chana and urad daal. add in the ginger. chana daal 1 tsp. After a minute.
. Just before serving.CURD RICE RECIPE INGREDIENTS: 1 Cup Boiled Rice 2 cups of plain yogurt (Curd) 2 Tbsp Oil 1/4 cup milk Finely chopped coriander leaves 1-2 green chilies 1 tsp. salt How to make curd rice: In a saucepan heat 2 tablespoonful of oil. Curd rice is ready to be served. coriander and green chilies. mix all the ingredients with yogurt (curd) and milk. Add in the rice. mustard seeds 1 1/2 tsp. Take the pan off the gas. urad daal 1 tsp. Sauté them for a minute.
. Garnish kashmiri pulao with fried onions. Fry whole spices. Add hot water and mix well. walnuts & cashew nuts.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. Finish with remaining saffron and cook till grains are separated and done. turmeric powder. add rice and sauté. Cook a little. Add half-saffron dissolved in little warm milk. Heat oil and fry onions till golden brown and remove.
turmeric powder 1/4th cup peanuts How to make lemon rice: Heat oil in a pan and add mustard seeds. Now add this to the boiled rice and mix well. curry leaves. allow to splutter.Lemon rice is ready to be served. Take it off from the flame and add lemon juice 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. Now add green chilies.
. fry till brown. salt and fry for 2 minutes. Add turmeric powder and peanuts.
Put in the rice and mix well. Pureed tomatoes are sauted with spices and then added to rice. salt and saute. 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. 1 cup basmati rice. Now add the dry spices. INGREDIENTS: 2 large tomatoes made into a thick 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.
. Finally add the water and cook covered till done.TOMATO RICE RECIPE Tomato rice is a very delicious and simple to prepare recipe. Seve hot.
Put the rice. In the handi with the cooked vegetables. Add onions until golden brown. ginger.
. Drain and keep aside. Drain the water. mint and coriander. Dice the peeled potatoes and carrots and wash them. Peel ginger and garlic and chop finely. add the remaining garam masala and sauté over medium heat until it begins to crackle. Slice the onions and green chilies. Add the dry fruits and nuts when the vegetables are done. then simmer until the vegetables are cooked.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. Soak the almonds in water for half an hour and keep aside. add 2/3 cup water. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. saute for half a minute add the chopped vegetables and stir for a minute. Then add green chilies. stir. Add turmeric and chili powder. Bring the rice to a boil and cook until the rice is done. sprinkle little saffron curd. Heat ghee. garlic and stir for a minute. 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. Chop the coriander and mint leaves.
Then spread half the rice and again sprinkle the remaining saffron-curd.
. Put the handi on dum in a pre-heated oven for 15-20 minutes. mint and coriander and top it with the remaining rice. cover the lid tightly so that it gets sealed. Serve the hyderabadi biryani hot with mint chutney and other vegtables. Place a moist cloth on top.
Set aside. drained rice and chopped tomatoes. ginger and garlic paste. Fry the onions. 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. Fry for few minutes. curry leaves and a part of the corriander leaves. cinnamon and cardamom.
. Keep the remaining corriander leaves for garnishing. Add salt. Add cooked dhal water. Add the washed. Fry for 2 minutes. Add the cooked dhal. Don't discard the cooked dhal water. mint. Cook it for 8 to 10 minutes till the rice is done. When onions are golden add slit green chillies.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. mix well and add 3 cups of water. cloves. Garnish with chopped corriander leaves and serve hot.
Add fine chopped tomatoes and fry till they are properly cooked. Take this vegetable biryani out in a rice serving dish.
. cinnamon and caraway seeds powder. 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.VEGETABLE BIRYANI RECIPE INGREDIENTS: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower. Add all the fried vegetables. Fry the green peas also. Take the yogurt and make it fine by putting in a blender for just 2 rotations. raisin) How to make vegitable biryani : Wash the basmati rice well before cooking.Cook it in pressure cooker or in a pan or microwave. Add salt and red chilli powder and stir. Then add onions and saute them for a minute ot till they get pink in color. Add this fine yogurt and stir well. potato. Cook for about 3 minutes. black pepper powder and stir for about half minute. 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). Serve the vegetable (veg ) biryani hot with raita and pickle.Heat it for about 10 seconds. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Take 1 tblsp oil in a pan and add mustard seeds. green chilli. carrot. cloves. 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. Cut all the vegetables into small thin pieces and fry each one of it separately in oil.
Cover the bowl with the aluminium foil. 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.
. 1/2 tsp salt and 2 cup of water. Make a fine paste of green chilies. Add the rice and stir fry for about 10 minutes. ginger. In a serving bowl mix the shrimps and rice together.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. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. garlic. cashew nuts & coconut. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. Preheat the oven to 300°F. 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 peas.15 minutes. garam masala. Add the paste to the onions and stir for about 5 minutes. 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. Add the shrimps and 1/2 tsp salt. Put it in the oven for about 10 .
Or you can grill the chicken over hot charcoal.black pepper soya sauce and hot sauce. Serve with hot with mint chutney. Cut the onion. capsicum. Put in a round dish with the lemon juice. cover and leave to marinate for 2-3 hours. Decorate with lemon pieces and mint leaves. Mix well.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. Skew chicken and vegetables closely on bamboo skewers. 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.
. Heat up oil in a big size frying pot or karahi. Take off from oil and put it on absorbent paper. salt . Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. and tomatoes into small cubes.
Add lemon juice and fry for another minute. Mix in the chilli powder. Heat up oil in another pan. fry the mixture until it is well browned and a thick onion sauce has formed. Sprinkle with chopped coriander leaves. Mix in the bay leaves stir fry for another minute stirring frequently.MURGH DO PIAZA RECIPE INGREDIENTS: 1 tsp garlic (lasan) paste 2 tblsp lemon juice 1 tsp ground turmeric (haldi) 1 inch piece ginger(adrak). Stir well to mix all the ingredients. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp. Lightly grease a heavy based sauce pot with 1 tblsp of oil. turmeric and salt to the chicken and mix well to cover the chicken pieces. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender. chicken cut into 1 inch pieces 2 tsp ground coriander 1/2 cup oil (tel) 2 bay leaves (tej patta) crushed How to make murgh do piaza: Fnely slice the 2 onions and roughly cut the rest of the onions. stirring frequently fry for 8-10 minutes to a golden color. ginger and garlic. Cover pot with a tight fitting lid. Mix in cut onions. Add the chicken pieces and layer the rest of the cut onions on top. Mix in meat and onions to it. Stir frequently. Spread half of the cut onions on the bottom. Serve hot.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. ground coriander.
(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. curry leaves and the kodumpuli. Pour in the curry and simmer till it combines well. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Put in the green and curd chillies. Heat the remaining oil and coconut oil. Boil till it reduces by half and thickens. Strain the curry through a mesh pressing well to extract all the flavors. add the onion and fry till transparent. Add the coconut residue and 4 cups of water. Lightly pound the methi seeds and keep.
. Keep the coconut residue also. add the methi seeds and the whole red chillies and stir well. Pat them dry and marinate in turmeric powder and little salt. Peel the mangoes and cut into wedges. Cook till the prawns are 3/4th done.MALABAR CHEMMEEN KARI RECIPE INGREDIENTS: 1 kg. wash and slit the green chillies and the curd chillies. Add the marinated prawns. Heat 4 tablespoons of oil in a vessel. Cut the drumstick into 3" pieces. Remove from heat and add the coconut milk and reheat to simmering point. drumsticks and mangoes. add salt to taste. Peel and chop the onion. de-vein and wash the prawns. Add the masala powders and stir. Keep aside.
Mix all the ingredients for the marinade and apply uniformly on the fish.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. Squeeze both lemons and remove the juice.
. Rest it for an hour in the refrigerator. garlic and grind to a smooth paste. fry few pieces at a time. Peel ginger. Serve hot with lemon wedges. Cut slices of about 1/2. Wash and chop the curry leaves finely. Heat oil in a pan and shallow fry on medium high heat for 3 minutes on either side or till fish is completely cooked and golden brown. Do not crowd the pan.3/4 " thickness.
salt. Rub oil into the flour. Note: It can also be cooked in an oven or tandoor. slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. Roll into a slightly thick chapati than usual.
. Knead well again the dough and make balls. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. chili powder. turmeric powder and mix well.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. Make powder of fenugreek leaves and mix it to the flour.
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. for example. garlic and green chillies are fried in oil. Bhunao (Saute/stir-fry): Small quantities of water. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people. This smoking adds a delicate flavour to the prepared meats. Dhuanaar (Smoking): Glowing charcoal is placed in a small katori. cooked meats are placed around this. or as the last. After the oil separates from the mixture.Also known as tadka or chonk. hing. In Rajasthan. Usually onions. kadipatta. or mud ovens. As the meat cooks. vinegar and spices for a day or two before eating. huge quantities of food was cooked in large vessels. but to make sure that this doesn’t stick. the main ingredient (meat or vegetable) is added and cooked. tomatoes. and stock are introduced to the pan if and when the ingredients start to stick. 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. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court. in massive doublewalled ovens called bukharis. a small amount of water is added. This smoky flavour is greatly prized. The oil extracts and retains all the sharp flavours of the rai. Balchao (Pickling): A Goan speciality where vegetables like aubergines or seafood like prawns are “pickled” in sugar. sending up sizzling steam that permeates the whole joint. yogurt. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the meat. jeera. Bukhara: Dum Pukht cuisine in India is over 200 years old. pouring the tempered oil over dal. its fat. burn or cook unevenly. or bowl. repeatedly. Bhunna: In India. and marinade dribs onto the charcoal. roasting of meat is done in tandoors. degs. ginger. Do-Piaza:
. before adding the vegetables for example. etc and coats the entire dish being prepared.
Both bhunao and dum are aspects of Handi cooking. retaining all its flavour and aroma. Talna (Frying): In Indian cooking frying. in which the food is cooked. where everyone eats out of it. which is constantly stirred until cooked. For example mutton cooked in that particular style is called Ghosht do piaza. was the legendary cook at Akbar’s court. Handi: The cooking is done in a thick bottom pan so that the food does not stick or burn. Kadhai (Round bottomed pan): Usually the kadhai. Tawa: A thicker version of the household griddle. the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. when it is called for. The food continued to cook in its own steam. The round bottom uses less oil and cooks the food evenly.
Dum (Steaming): In the olden days. Pau-Bhaji is a typical tawa dish and needs to be constantly stirred to avoid burning.
. and like kadhai cooking is eaten immediately.Mullah Do-Piaza. is done in a wok or kadhai. all children in India are told. the lid helps retain the aroma and flavour. it is used to cook food very fast. One of the navratnas . Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish. the outer rim is used to keep the food warm. “to steam” or “mature” a dish. is placed directly on the table. Dum means. it is said he could conjour up culinary delights using only two onions. Some coal was placed on the lid to ensure even cooking.
Remove from heat and serve hot. 1 big tomato. 03. 1 tsp peppercorns. crushed 05. taking care to see that the curry does not curdle. MATHEW FISH MOLEE INGREDIENTS: 01. half slit 07.M. Stir in tomato and thick coconut milk. Salt to taste 11. Continue to cook over low heat for a few minutes. 1 tsp ginger. A few curry leaves 09. cut into pieces 02. 02. 2 cup refined vegetable oil 03. 2 cups thin coconut milk 10. garlic. 1 tsp garlic. peppercorns and curry leaves. ginger. Add fish pieces and salt. sliced 04. 1/2 kg fish fillets. 1 cup onion.K. crushed 06. Heat oil in a pan. Saute onion. Add thin coconut milk and stir to a simmering point. crushed 08. 1 cup thick coconut milk Method 01. 04. 6 green chillies. Clean fish well in salted water.MRS. To serve 6
. Cook the fish over low heat with the lid on until the gravy thickens. chillies. 05. cut into four 12.
5. 3. Salt to taste 11. 1 tsp mustard seeds 3. 2 cups onion. ½ cup coconut oil or any refined vegetable oil 2. 2. washed and soaked in water 8. 3 pieces cocum. sliced 4. 6. Coarsely grind ingredients 1 to 6. julienned For the seasoning 1.Mrs. 1 tsp coriander powder 3. ½ prawns For the masala 1. Add the remaining curry leaves. Remove from fire and serve hot. 10 button onions 5. 4. remove from fire. 8-10 curry leaves 9. 1 tsp ginger. To serve 5
. 2 cups water 10.Mathew PRAWN OOLARTHIATHU INGREDIENTS 1. water and salt. When the curry is almost dry. 10 garlic cloves 7. Immerse and cook prawns until soft with 1 tsp ginger. K. Wash prawns. Splutter the mustard seeds. In an earthenware vessel. add the sliced onions and fry till brown. Add the prawn mixture and fry well. 1 tsp chilli powder 2. shell and devein. A few curry leaves Method 1. 1/8 tsp pepper powder 4.M. Heat the oil in a pan. 2” ginger 6. mix the ground ingredients with cocum. a few of the curry leaves.
smeared with salt and turmeric and fried. ½ cup coconut. sliced 12. Wash and clean the meat. Salt to taste 18. 4. 1 dsp vinegar 17. ½ cup button onions. finely chopped To serve 10 Method: 1. 1 dsp coriander powder 4. A few curry leaves 15. Cut into medium-size pieces.MEAT OOLARTHIYATHU Mrs. K. 16. and fry the onion. 2” cinnamon 9. adding the ground paste and ingredients 11 to 18. Splutter mustard seeds. 3 cloves 10. 8 garlic cloves 13. sliced thin and small. Heat oil. ½ tsp cumin seeds 7. 1 cup hot water For the seasoning: 1. remove from fire. 1 tsp mustard seeds 3. 2 tsp ginger. 2.
. Stir in the meat and fry well until dry. 3. Cook the meat. sliced long 14. 2 cardamom pods 11. Grind into a paste ingredients 2 to 10. 2 dsp onion.M. ¾ dsp chilli powder 3. ¼ tsp pepper corns 6. 1 tsp aniseed 8. ¼ cup refined vegetable oil 2. After the meat is tender and coated with a little gravy. 1 kg mutton or chicken 2. Mathew You will need: 1. ½ tsp turmeric powder 5.
Vinegar Salt to taste ½ cup thick coconut milk (optional) Method Soak Ingredients in item 2 in a little water.K. When it splutters. cut into small pieces 3 dsp.
. Stir in the meat and saute. vinegar and salt. Mustard seeds ¼ cup thin. Remove from fire.Mathew INGREDIENTS: 1 kg.M. Pepper powder ½ tsp. Pork. Add the soaked masala and fry it on slow fire till the oil separates.PORK CURRY HOT . Add boiling water. Chilli powder 1 dsp. add onion and saute till it turns light brown in colour. long slices onion 1 dsp. See that the gravy is thick and creamy.Note:½ cup thick coconut milk can be added last and allowed to simmer once.Heat oil and fry mustard. Turmeric powder ½ cup oil 1 tsp. Coriander powder ½ tsp. Let the meat cook till oil floats on top.Mrs. Serve hot.
When it is sauted well.
.½ cup Potatoes cut to square cubes and fried. If oil in the kadai is not enough. This is then transferred to the serving dish and decorated with the fried potato cubes. it is taken off the fire.1” piece Vinegar.to taste Coconut oil. Garlic pods-8 Nos Ginger.½ cup Coconut milk extracted from I cup scraped coconut.DUCK ROAST –I .1 kg. Once it is cooked the gravy is separated.4 dessert spoon Onions sliced. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil. Coriander powder.2 Nos.¼ teaspoon Cinnamon (1” length). the meat pieces are added. When the gravy thickens and mixes well with the meat.M. a little more is added and the sliced onions are sauted. the meat pieces are marinated with the paste along with vinegar and salt. the gravy and coconut milk are added and when it begins to boil well. To prepare The second set of ingredients are ground to a smooth paste.1 dessert spoon salt.1 piece Cloves. Three cups of water are poured to this and the meat pieces are cooked.Mrs. Mathew Duck meat cut to large pieces. K.9 Cardamom.½ teaspoon Black pepper.¼ teaspoon Sahjeera.3 cups.2 teaspoon Turmeric powder.1 teaspoon Cumin.
covering the pan with a tight-fitting lid. 1 tsp aniseed 7. Fry the cooked pieces of duck in the remaining oil.Mrs. Drain and keep aside.M. 5. Salt to taste 14. 3 potatoes. sliced. 1 cup thick coconut milk Method 1. When the duck is cooked.DUCK ROAST –II . soaked in salt water and squeezed dry 19. 2 cups hot water 15. 8 garlic cloves 11. 2 dsp coriander powder 3. ½ cup onion. 1 tsp peppercorns 6. Drain and keep aside. 12. Fry the potatoes in ghee and oil. parboiled and quartered lengthwise 16. 7. 13. To serve 6
. 4. Grind into a paste ingredients 2 to 11. Remove from fire and serve the roast with the potatoes around it. Add the coconut milk. 3. Drain the oil from the pan. 8. Wash and clean the duck/ cut into large pieces. 2 cardamom pods 10. 2. 2 tsp chilli powder 4. Add vinegar and salt. ½ tsp turmeric powder 5. 9. 1” ginger 12.Mathew You will need: 1. Apply this paste o the duck pieces. 6. K. 1 kg duck 2. ¼ cup refined vegetable oil 18. 1 dsp vinegar 13. Add 2 cups hot water and cook the duck. When this boiled. fry onion and keep aside. add the fried pieces of duck and cook until all the gravy has been absorbed. separate the pieces from the gravy. Pour the masala gravy into the same pan and add the fried onion. In the same pan. adding more oil if necessary. 11. 10. 2” cinnamon 8. 9 cloves 9. 2 dsp ghee 17.
cinnamon. whole 1 teaspoon peppercorns. In a small bowl. a little at a time. chopped (or less) 1 tablespoon coriander seeds. Add about 3 T water and blend until you have a smooth paste. tomato sauce and potatoes to the chicken in the saucepan. cardamom seeds. peeled and coarsely. fresh (1-inch cube). Stir until the paste browns slightly. Heat the remaining oil in the saucepan over medium heat. stirring frequently. ground 2 lb chicken breast (boneless). Cover the saucepan. and coarsely chopped 10 garlic cloves. Add the coriander and turmeric.
. until they are a rich. Stir a few seconds. combine ground spices. Stir and bring to a slight boil. Add this onion paste to the spices in the bowl. half-rings 6 tablespoon water 1 ginger. cut into. Put the ginger and garlic in a blender. When hot. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. add the ginger. Turn off the heat.CHICKEN VINDALOO 2 teaspoon cumin seeds. This mixture is the vindaloo paste. black mustard seeds and fenugreek seeds together in a spice grinder. or until potatoes are tender. garlic paste. reduce heat to low and simmer for about an hour. but do not discard the oil. whole 1 teaspoon fenugreek seeds. Heat oil in large saucepan over medium heat. salt. Remove onions with a slotted spoon and put them in a blender. Add the chicken. whole 5 tablespoon white wine vinegar 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon brown sugar. dark brown. peeled and quartered Directions: How to Cook Chicken Vindaloo Grind cumin seeds. and brown lightly. vinegar. black pepper. cayenne pepper and brown sugar. Set aside. bite-sized pieces 8 oz tomato sauce 1/2 lb new potatoes. peeled and cut into. light 10 tablespoon vegetable oil 2 large yellow onions. peeled. Fry onions. Serve over rice. black 1 teaspoon cardamom seeds 1 cinnamon (3 in stick) 1 1/2 teaspoon black mustard seeds. Add the vindaloo paste. ground 1/2 teaspoon turmeric.
almonds with water. 5. Keep it aside and drain oil. Heat some oil and put the cardamom. 6. 7.
. 8. Heat oil in a on-stick pan and fry the chicken till they turn golden brown. Put the chicken. 4. 3. Keep adding tbsps of yogurt and fry till you get a consistent mixture. garlic. Add 1 tbsp of yogurt and fry for 30 seconds. Put the onions and fry for a few minutes. bay leaves and cloves and fry till bay leaves turn brown. 2. 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.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. Grind the ginger. whipped cream and salt and cook gently (low heat) for 20 minutes.
Bring soup to the boil. ** 1/4 cup heavy cream 1 fresh ground pepper. Stir in the garlic and ginger paste and the dry masala. 4. Simmer 5 minutes. 5. top with a teaspoon of heavy cream in the center of each bowl. When serving. Sprinkle the flour and stir steadily until the mixture just begins to turn golden brown. diced 1 teaspoon sugar 1 teaspoon salt 1/2 cup milk. minced 2 tablespoon fresh ginger. to taste Directions: How to Cook Murgh Shorba (Chicken Soup Punjabi Style) 1. Grind a bit of black pepper in the center of the cream. by Stendahl
. 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. melt the butter over medium heat. * 1 cup cooked chicken. then lower heat and simmer 10 minutes. In a large soup pot. and the 1/2 cup of milk. Recipe By : "The Bombay Palace Cookbook". the sugar and salt.MURGH SHORBA(CHICKEN SOUP) 1/2 cup butter 1/2 cup flour 4 cloves garlic. 2. Add the stock. 3. blending well. Add the minced chicken breast.
and bones from the chicken. and bake for 15 minutes more. Preheat oven to 500 F. turn over. Thread chicken pieces onto metal skewers and bake for 15 minutes. Remove the chicken from the skewers and serve on a platter. Baste with the marinade and the remaining oil. Blend in the garlic. Pour it over the chicken and marinate overnight in the refrigerator. baste the other side. 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. from Feast of India By Rani
. Marinate for 30 minutes. oil 4 cloves garlic. ground chili. peeled and 1 crushed 1 inch piece fresh gingerroot. and paprika. cumin. ginger.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. skin. garam. Mix together the yogurt and half the oil.masala. Cut the meat into 1-inch pieces and place on a platter. Squeeze the juice of the lemon over the chicken pieces and sprinkle them with salt.
ginger and garlic till soft. Put in the rest of the ingredients along with the dal and a little water. minced 1 teaspoon ground cumin seeds 1 salt.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.
. to taste 1 chili powder. Remove from fire and pour 5 tblsps. ghee and fry onoin. Cover tightly and cook over a low fire till the dal is tender and quite dry. diced tomatoes 1 1-inch piece ginger 3 garlic cloves 1/2 teaspoon turmeric powder 2 small onions. of ghee over top before serving. Heat 1 tblsp. Mix thoroughly with a spoon.
• Mash the brinjal well. Cook until tomatoes become soft.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.
. Turn upside down when lower portion becomes soft. Fry the masala for a minute and add tomatoes. • Remove from the flame and submerge it in a bowl containing cold water. Peel off the darkened skin. • Now add peas and mashed brinjal. • Heat oil in a frying pan or kadhai. red chilli powder and salt. Stir properly and fry for about 5 to 7 minutes on medium heat. • Baigan Bharta is ready. Keep on rotating until it gets roasted properly. Serve it garnished with chopped coriander leaves. Add onion and green chilli and fry on a medium flame till onions turn golden brown. • Add turmeric powder. garam masala.
• Add remaining spices and fry for a few minutes. • The mixture would turn almost dry. • Put the lid and simmer the contents for about half an hour. • Chettinad chicken is ready to serve. • Add tomato pieces and salt. • Add chicken pieces and mix well to coat them with the gravy.CHICKEN CHETTINAADU INGREDIENTS: • 1 Chicken • 1 tsp Turmeric powder • 1 tsp Cayenne pepper • 3/4 Inch piece ginger • 1 tsp Ground coriander • 6 Curry leaves • 2 Onions • 2 Garlic pods • Black peppercorns • 2 Ounces Kurumulaku • 2 tbsp Vegetable oil • 3/4 Cup peeled and chopped tomatoes • Salt to taste How to make Chettinad Chicken: • Chop the chicken into pieces. Fry for another 5 minutes.
. • Fry chopped onions. Occasionally add a little water if required. ginger and garlic in the vegetable oil.
• Serve it garnished with chopped coriander leaves. chilli powder and salt and fry again on a high flame for about 3 minutes. Soak it in about 2 1/2 cups of water for half an hour. turmeric powder. • Dal fry is ready. • Pressure-cook the dal until it is done. • Fry the mixture on medium flame for 3 to 4 mintues. • Pour this mixture into cooked dal and mix thoroughly. onion. Stir the mixture periodically. • Put chopped tomatoes. Now add chopped garlic. • Take oil in a frying pan and heat it.
. ginger.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. cumin seeds and green chillies.
• Fry till tomatoes turn soft. and green chilies. • Saute cumin seeds and add garlic paste. • Reduce the flame to medium. dhania powder. and salt. • Add cream and curd to the daal. • Serve with naan or rice. • Add onions and saute till golden brown. • Remove from the flame as soon as it begins to boil. • Mash the mixture and again cook for 15-20 minutes. • Cook for about 25 minutes. finely chopped • 1/2 Cup stirred curd • 1/2 Cup fresh stirred cream • 2 tbsp Butter • 1 Inch ginger piece • 1/2 tsp Dhania powder • 1/2 tsp Garam masala • Red chili powder to taste • Salt to taste How to make Dal Makhani: • Soak Rajma overnight in water.DAL MAKHANI INGREDIENTS: • 1 Cup whole urad daal • 1 Onion. • Heat oil in a kadhai. • Add garam masala powder. • Fry for a few minutes.
. chili powder. ginger. • Now add turmeric powder. • Garnish with chopped coriander and add butter. Add daal and stir. • Fry the paste till light brown. finely chopped • 3 Green chilies. • Add tomatoes. finely chopped • 1 tbsp Rajma • Chopped coriander leaves • 4-5 Flakes garlic paste • 1 tsp Cumin seeds • 1/2 tsp Turmeric powder • 1 Tomato. • Pressure cook urad daal and rajma with water and little salt.
35 = grams 1000 grams = 1 kilogram
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
.Conversion formula Fluid ounces x 30 = milliliters 1000 milliliters = 1 liter
Conversion formula Ounces x 28.
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
Souvatekaayi Karibevina Sop Sapsige Soppu Nuggekaayi Menthya Da So Huralikaayi Mavina Kaayi Irulli Kaavu Bendekaayi Nimbekaayi Pudina Soppu Anabe Irulli -Baalekaayi Aloogedde Kumbalakaayi Moolangi Hirekaayi Palak Soppu Genasu Thondekaayi Tomato Navilkosu -Genasu --
Spicing & Flavourings
English 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 --
Mawa Doodh Kheer Lassi Dahi Kannada Thuppa Kaayi Haalu Paneer Khova Haalu Paayasa Majjige Mosaru
English Almond Cashew Nuts Coconut Copra Dates Peanut. Curd Ghee Nariyal Ka Doodh Paneer Khoya. Groundnut Pistachio Hindi Badam Kaju Nariyal Copra Khajoor Moong-Phali Pista Kannada Badami Godambi Kaayi Kobbari Karjoora Kadale Kaayi Pista
Clarified Butter Coconut Milk Cottage Cheese Dried Whole Milk Milk Pudding Yogurt Drink Yogurt.
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.
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.MEASUREMENTS.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 ----
If electric grinder is not available. Store it in an airtight container for up to 3 months. When the spices give off the fragrance allow to cool slightly. shaking the pan time to time.
. Make sure you always close the lid tightly after use.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. Then grind finely in an electric grinder. grind by hand and press through a fine sieve afterwards.
without roasting them first. Close the lid tightly after use. push through a fine sieve. Store in an airtight container.
.TANDOORI MASALA RECIPE INGREDIENTS: 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg (Jaiphal) 1 tsp Mace Powder (Javitri) 11/2 tblsp Cumin (Jeera) Powder 2 tblsp ground Corriander (Dhania) 1 tsp Fenugreek (Methi) Powder 1 tsp ground Cinnamon (Tuj/Dalchini) 1 tsp fresh ground Black Pepper (Kalimirchi) 1 tsp ground brown Cardamom (Elaichi) Seeds 2 tsp Red Food colouring How to make tandoori masala: Mix all the above ingridents.