Posted the 02/02/2011 11:00:01 By dhanpad (Visit website

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Recipe type: Main Dish Number of serving: 3 Preparation time: 10 Minute(s) Cook time: 20 Minute(s) Difficulty: Easy

Ingredients: Green Peas – ½ cup Boiled Potato – 2nos (diced) Carrot – 6 tbsp (diced) French Beans – 6 tbsp (chopped finely) Fruit cocktail – 1 tin OR (fresh fruits like green grapes, pineapple, apple etc.) Paneer cubes – 1/4 cup Dry fruits – 1/2 cup (cashews, walnuts, almond flakes, pistachio, raisins) Low fat half and half – 1 small Sugar – 1tsp White pepper powder ½ tsp Curry powder - 1/2 tsp (optional) Tomato sauce - 2tbsp Saffron – 2 pinch ( soak in the warm 2tbsp of milk) Oil – 2 tbsp Salt as required Coriander leaves – 2 tsp (chopped finely) Grind Masalas: Ginger paste – 1tbsp Green chillies – 5 nos Dry Masalas Cinnamon – 1’’ (broke into pieces) Cloves – 4 Elachi – 4 nos

Preparation: Grind dry and wet masalas separately. Dry fry the nuts slightly and keep aside. Separate the fruits from the tin (keep the juice) Heat oil and add grind wet masala and fry for few minutes. Add dry masalas, black pepper powder, turmeric powder in it and fry. Add tomato sauce and in it and cook until they are pulpy .Add, salt and sugar. Now add the vegetables and juices, simmer and cook for few more minutes. Allow to thicken a bit, add fruit, nuts and boil till the gravy is thick and the fat separates Add cream on it. Gently stir and switch off the stove. Garnish with saffron, coriander leaves. Serve hot with Kashmiri pulao, Nan

Spicy Bhindi
Method Run a knife into each okra from the point ed tip almost to the stemmed end & dust them with salt & turmeric and set aside. 1. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin powder, pepper corns, turmeric powder, sugar, coriander powder & 1/2 tsp salt into the grinder. 2. Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse. 3. Taste & add more salt if required. 4. Heat 4 tbsp oil in a non-stick kadai/ sauce pan, fry tomatoes till soft & then add this masala/mixture & fry well for 5-6 minutes. 5. Remove half of this mixture & stuff the okras with it. 6. In the pan with the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & immerse the okras in it. 7. Simmer covered for 5 minutes or till okras are cooked. 8. Serve with piping hot rotis/naan. Ingredients: 1/2 kg medium size okras (not big) 2 handfuls peanuts (w/o the skin) 1 cup dessicated coconut 2 green chillies 1/2 tbsp pepper corns Salt to taste 1/2 tsp turmeric powder 2 chopped large onion 1/4 -1/2 cup curry leaves Cooking oil 2 ripe medium tomatoes -chopped 1/4 tsp cumin powder 1 tbsp corriander powder 1 tsp sugar

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, sliced 3 medium sized tomatoes, chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 - 1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves Method to make this recipe : pindi chole: • • • • • •

Soak Chole in water overnight or for about 6 hr. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid. Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates. Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed. Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

STUFFED BHINDI RECIPE

Stuff each okra with the mixture. seeded and chopped 3/4-inch ginger. finely chopped A pinch of Asafetida powder 1 tomato chopped Stuffing : 3 tsp coriander powder 2 tsp turmeric powder 2 tsp ground fennel (saunf) 2 tsp dried mango powder (amchur) 1/2tsp chili powder or to taste Salt To Taste Method to make this recipe : stuffed okra: Cut the stalk of each okra and make lengthwise slit.Ingredients :1 pound Okra (Bhindi). then put in asafetida and cook for a few seconds. Serve stuffed bhindi hot with chapati. Sauté cumin with the little oil until it starts to crackle. washed and dried 3 tbsp . MUSHROOM MATAR RECIPE . Combine stuffing ingredients and mix well. Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala). Sauté till onion turns transparent. chopped 2 green chilies. paratha or rice. Add onions.oil 1 tsp cumin seeds (jeera) 1 medium sized onion. green chilies and ginger. Add tomato and cook until it turns pulpy.

Turmeric 1 tsp .Chilli powder 1 tbsp . Once done. serve the mushroom matar with rice or roti. Add one more cup of water and bring it to boil.Cardamon(green) 1" .Garam masala powder 1/2 cup .Oil Salt To Taste Method to make this recipe: • • • • • • • Clean. NAVRATAN KORMA RECIPE . Saute green cardamoms. AddChilli powder. salt and cook for 2 minutes.Coriander powder 1 tsp . Heat oil in pan. garam masala. Add tomatoes and cook till oil leaves the sides. wash and cut the mushrooms into medium pieces and chop onions finely.Ingredients :1 1/2 cups .Cinnamon 2 .Ginger paste 1 tbsp . cinnamon stick & onions till golden brown.Garlic paste 3-4 .Onions 1 1/2 tbsp . turmeric. Add ginger garlic paste and cook for 1/2 a minute. Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan.Green peas (Mutter) 200gms . coriander powder.Mushrooms 4 .Tomatoes 1 tbsp .Cashewnut paste 4 tbsp .

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

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

chopped coriander and garam masala powder. chopped ginger. bay leaf. Garnish the hara chana masala with chopped corriander and serve hot. Add hara channa and cook until done. and saute for 2 minutes. cloves. green chilli. RECIPE FOR ALOO GOBI RECIPE . add cumin.HARA CHANA MASALA RECIPE Ingredients :1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly. chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Method to make this recipe: • • • • Heat oil. Add lemon juice.

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

Ingredients :2 cups Maida (Plain Flour) 1/4 cup melted Ghee 1/2 tsp Salt For filling: 2 cups finely chopped Onions 1 tsp Kalonji (Nigella Seeds) 2 tsp Saunf (Fennel Seeds) 2 Bay Leaves 1/2 tsp finely chopped Green Chillies 2 tblsp Besan (Bengal Gram Flour) 2 tsp Dhania Powder (Coriander) 2 tsp Chilli Powder 1 tsp Garam Masala 3 tblsp Chopped Coriander 2 tblsp Oil Salt to taste Other Ingredients of this recipe: Oil for frying Method to make this recipe : pyaz ki kachori : .

Divide into 12 equal parts and keep aside. To make kachoris roll out each portion of the dough into a 2 inch diameter circle. coriander powder. Repeat with the remaining dough and filling. Gently press the centre of the kachori with your thumb.• • • • • • • • • • • • • • • • • • • • To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. saunf. These kachoris take a long time to be cooked in the inside too. Place one portion of the filling in the centre of the rolled dough. Allow the mixture to cool completely. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth. chilli powder. Remove the bay leaves. The kachoris should puff up like puris. Add the chopped coriander and mix well. Deep fry the kachoris in hot oil over a slow flame till fgolden brown. Add the kalonji. garam masala and salt and saute for 2-3 minutes. For the onion filling heat oil in a pan.7 minutes. green chillies and onions and saute till the onions turn light brownin color. Seal the ends tightly and remove excess dough. Serve hot with tamarind chutney and hari chutney. Surround the filling with the dough by slowly streching it over the filling. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out. METHI THEPLA RECIPE . bay leaves. Add the besan. Keep it for 5 .

Roll them separately with a rolling pin into a round shape. Mix all the ingredients int it including the methi leaves. Add 1 tsp oil and knead it. Repeat this for all the balls. When evenly roasted remove it from griddle. Then make even size small balls of the dough. Then put 1/2 tsp oil on the turned side and again it upside down. Heat the griddle and roast each of the rolled out theplas one by one. First roast one side. . Let it stay for 15 minutes.Ingredients :- 1 cup Wheat Flour 2 crushed Green Chillies 1 tsp Red Chilli Powder 1/2 tsp Haldi (turmeric) 1 tbsp Ginger & Garlic paste 1 tsp Ajwain 1 pinch Hing 1/2 bunch Methi Leaves 1 tsp Coriander powder 1 tsp Cumin Seeds powder Salt to taste Oil as needed Method to make this recipe : thepla : • • • • • • • • • • • • Put wheat flour in a flat vessel bowl. Repeat the same with the other side.turn it upside down. Serve them hot with butter or chutney or curd.

Add the garlic. Fry for a minute over a low flame and pour over the dal.PARSI DAL RECIPE Ingredients 1 cup Split Red Lentil (Masoor Dal) a pinch of Turmeric Powder (Haldi) 2 chopped Green Chilli (Hari mirch) 2 flakes chopped Garlic (Lasan / Lahsun) 2 tblsp Clarified Butter (Ghee) Salt to taste 1 tblsp chopped Coriander Leaves (Dhania Patta) 1 tsp Cumin Seeds (Jeera) Method to make this recipe : parsi dal: • • • • • • • • • • Cook the dal with the turmeric powder and sufficient water in a pressure cooker. Heat the ghee in a pan. Return the dal to a low flame. Remove from the flame. remove from the flame. Serve hot garnished with the corriander leaves. Cook till the dal is cooked. green chillies and the cumin seeds. Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. keep aside in a pan. Mash the dal with a wooden spoon. HYDERABADI BIRYANI RECIPE .salt.

Peel ginger and garlic and chop finely. Dice the peeled potatoes and carrots and wash them. .Ingredients of this recipe: 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 Method to make this recipe : hyderabad biryani : • • • • Wash and soak the basmati rice for half an hour. Put the rice. Chop the coriander and mint leaves. Drain the water. Slice the onions and green chilies. some more water and add half the whole garam masala and salt in a pan. Drain and keep aside. Bring the rice to a boil and cook until the rice is done.

and bring to a boil. VEGETABLE BIRYANI RECIPE . Then add green chilies. mint and coriander and top it with the remaining rice. saute for half a minute add the chopped vegetables and stir for a minute. garlic and stir for a minute. then simmer until the vegetables are cooked. cover the lid tightly so that it gets sealed. Place a moist cloth on top. Add onions until golden brown. Then spread half the rice and again sprinkle the remaining saffron-curd. add 2/3 cup water. ginger. Add the dry fruits and nuts when the vegetables are done. Add turmeric and chili powder. Heat ghee. stir. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Serve the hyderabadi biryani hot with mint chutney and other vegtables. In the handi with the cooked vegetables.• • • • • • • • • • • • • Soak the almonds in water for half an hour and keep aside. Put the handi on dum in a pre-heated oven for 15-20 minutes. Beat the curd in a bowl and divide into two equal portions. Add the portion of plain curd. mint and coriander. add the remaining garam masala and sauté over medium heat until it begins to crackle. sprinkle little saffron curd.

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

Add the water and salt. Now add the grinded onion. Drain the fish on absorbent kitchen paper and set aside. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes.Ingredients of this recipe: 700gms / 11/2 lb white fish fillet 2 medium Onions 4 cloves garlic (paste) 1 tbsp ginger (paste) 4 tbsp tomato puree 2/3rd cup water Salt To Taste 1/2 cup ghee Spices : 1tsp white cumin seeds 1tsp turmeric powder 1tsp garam masala powder Method to make this recipe : curry fish: • • • • • • • • Cut the fish into medium-sized pieces. . Bring the mixture to the boil. Fry the mixture until the ghee starts to separate. Serve the indian fish curry hot with rice or roti. Add the chopped onion to the ghee in the pan and fry until golden. garlic. Add all spices and cook stirring for 10 seconds. ginger and tomato puree. Chop one onion finely and grind the other one. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.

Extract the pulp from the tamarind soaked in 1 cup of water. jeera. Pour in the coconut milk and add salt to taste along with the curry leaves. GULAB JAMUN Home Based . mustard. dhania. khus khus. 1 tbsp grated coconut. chili powder. Extract 2 cups milk from the grated coconut. Now add the fish pieces and fry a little.MACHHI KA SALAN RECIPE Ingredients 500 gms fish cut into slices 1 coconut grated 2 tsp til 2 tsp dhania powder 1 tsp mustard seeds 1 tsp jeera 2 tsp khus khus 1/2 tsp haldi 2 tsp chilli powder 2 green chilies 3-4 tbsp oil 1 onion sliced fine few curry leaves lemon size tamarind salt to taste Method to make this recipe: • • • • • • To make Masala grind the til. Put in the masala paste and fry till the oil separates. Lastly add the tamarind water and again simmer a little. haldi garlic and 1 onion to a fine paste. Heat oil and add the 1 sliced onion and fry till crisp. Gently simmer till nearly done. Serve machhi ka salan hot.

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

• BADAM KA HALWA RECIPE Ingredient for this Recipe: 2 cups Badam 2 1/2 cups Sugar 2 drops Kesar Colour . slightly crushed and a few strands of "Kesar". Leave gulab jamun balls in sugar syrup overnight for best results. Add the fried gulab jamuns directly into the warm syrup. Keep warm on stove.Sugar Syrup • The syrup should be made earlier and kept warm. Add 4-5 cardamom pods. that will caramelize the sugar. Mix with a spoon and then heat at medium heat for 510 minutes until sugar is all dissolved in water. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Do not overheat. Transfer this hot syrup into a serving dish. They can be served warm or at room temperature.

• • • Add ghee little by little stirring continuously on low heat. DAAL SHORBA RECIPE Ingredients :4 Eggs (hard boiled) 1 onion 1/2 tomato (pureed) 3-4 flakes of garlic 1/2-inch piece of ginger 1-2 green chilies 2tbsp chopped coriander leaves Salt to taste Red chili powder to taste 3/4th tsp turmeric powder 1/2 tsp coriander powder 3/4tsp garam masala . Make sugar syrup and boil till it reaches a one string consistency.1 cup Ghee 1 cup Milk Method to make this recipe : badam halwa: • • • Leave the almonds in hot water for 1 hour. Add the kesar colour. Remove the outer skin and grind to a paste with the milk. Add the badam paste and cook till it thickens.

Simmer for 10 minutes. ginger and green chilies in a mixer or chopper.2-3 tbsp vegetable oil / ghee 1 cup green peas or 250 gms paneer Method to make this recipe: • • • • • • • • • Remove the shell of boiled eggs & keep aside. Make a paste of onion. PEA SOUP RECIPE Ingredients of this recipe: 4 Eggs (hard boiled) 1 onion 1/2 tomato (pureed) 3-4 flakes of garlic 1/2-inch piece of ginger 1-2 green chilies 2tbsp chopped coriander leaves Salt to taste Red chili powder to taste 3/4th tsp turmeric powder 1/2 tsp coriander powder 3/4tsp garam masala 2-3 tbsp vegetable oil / ghee 1 cup green peas or 250 gms paneer Method to make this recipe: . Garnish with garam masala and coriander leaves and serve daal shorba hot with paratha. coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. If using Paneer cut into cubes and fry till golden & set aside for later use. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. garlic. roti or rice. Add all the spices (salt. turmeric. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Add a cup of water and cook till it dry's. Add 1 cup of water and bring to boil and reduce the flame.

Whole garam masala 2 no. roti or rice. Tomatoes 1 tbsp. Sugar (optional) 1 tbsp. Chopped ginger 1 tbsp.• • • • • • • • • Remove the shell of boiled eggs & keep aside. garlic. Cumin seeds 1 tbsp. . Add 5 cups of water and bay leaf. ginger and green chilies in a mixer or chopper. Tomato Shoraba Recipe Ingredients of this recipe: 600 gms. garlic. Fry till it starts leaving oil. Oil 2 no. Bring to a boil. Simmer for 10 minutes. coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Add 1 cup of water and bring to boil and reduce the flame. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. If using Paneer cut into cubes and fry till golden & set aside for later use. Add a cup of water and cook till it dry's. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. green chilies cut into two and Whole Garam Masala. Chopped garlic 1 tbsp. Garnish pea soup with garam masala and coriander leaves and serve hot with paratha. turmeric. Make a paste of onion. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Add all the spices (salt. Green chili As per taste Salt Method to make this recipe: • • • Wash and cut tomatoes into quarters Cook tomatoes with chopped ginger. Bay leaf 1 tbsp. Chopped green coriander 1 tsp.

Cook for few more minutes.8 no. cook for some time and then add ground masala. Garlic cloves 1/2 stick Cinnamon 1 tsp Coriander seeds 1 tsp Cumin seeds 1/2 tsp Fennel seeds 1/2 tsp Fenugreek seeds 1 tsp Black peppercorn 1 tbsp Gram flour 1 tbsp Oil Salt As per taste.• • • • Strain the mixture with a soup strainer. Serve tamatar ka shorba hot.4 no. Bring it to a boil. Heat oil in a pan. add Gram flour. fennel. fenugreek seeds and peppercorns into a fine paste. add sugar if it is very sour. coriander seeds. let them crackle. Add cumin seeds. Cook till you get a thick consistency . Add 850 ml. MULLIGTAWNEY SOUP RECIPE Ingredients of this recipe: 1/2 cup Coconut milk 2 tsp Lemon juice 6 . Add strained tomato liquid and season with salt. cumin. cinnamon. Method to make this recipe: • • • Grind garlic. garnished with chopped green coriander leaves. water (3 1/2 Cups) and curry leaves. Curry leaves 1 tsp Ginger 3 . Heat oil. ginger.

finely chopped ginger 2 Tbsp desiccated coconut 1/2 tsp. CURD RICE RECIPE Ingredients of this recipe: 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. mustard seeds 1 1/2 tsp.• • Add Coconut milk. Add mustard seeds to the oil. Add in the rice. . coriander and green chilies. chana daal 1 tsp. lime juice and salt. When the mustard seeds start popping add chana and urad daal. add in the ginger. urad daal 1 tsp. salt Method to make this recipe : curd rice: • • • • • • In a saucepan heat 2 tablespoonful of oil. Strain through muslin cloth and serve mulligtawney soup hot. After a minute. Sauté them for a minute. Take the pan off the gas.

Garnish kashmiri pulao with fried onions. Curd rice is ready to be served. add rice and sauté. Add half-saffron dissolved in little warm milk. Fry whole spices. Cook a little. mix all the ingredients with yogurt (curd) and milk. turmeric powder. Heat oil and fry onions till golden brown and remove. KASHMIRI PULAO RECIPE Ingredients of this recipe: 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 It • • • • • • • Wash and soak rice. .• • Mix the salt and desiccated coconut. walnuts & cashew nuts. Finish with remaining saffron and cook till grains are separated and done. Just before serving. Add hot water and mix well.

peas. Now add tomatoes. . salt. Add rice and fry well for another 5 minutes. Add enough water and pressure cook on low flame for 5 minutes. green chilies. Serve the methi (fenugreek) pulao hot with chilled raita. chili powder and turmeric powder. turmeric powder Red chili powder to taste Salt to taste 1tbsp oil/butter Method to make this recipe : methi pulao: • • • • • • • Wash methi properly and drain the water and keep aside. Stir-fry for 8-10 minutes. Heat oil in the pan and add garlic paste and fry till light brown. Garnish with fried paneer. Methi.METHI PULAO RECIPE Ingredients of this recipe: 11/2 Cup Long Grain (Basmati) Rice 1 cup green peas 50gms paneer (cut into small cubes and deep fried) A small bunch of methi (fenugreek) leaves (chopped) 2 tomatoes (chopped) 4-5 flakes of garlic (paste) 2-3 green chilies (chopped) 1/4th tsp.

Add the paste to the onions and stir for about 5 minutes. garlic. Add the peas.SHRIMP BIRYANI RECIPE Ingredients of this recipe: 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 Method to make this recipe : shrimp biryani: • • • • • • • • • • Soak the rice in normal water for 20 minutes. . Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame. 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. cashew nuts & coconut. Add the shrimps and 1/2 tsp salt. In a serving bowl mix the shrimps and rice together. 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. Make a fine paste of green chilies. Add the rice and stir fry for about 10 minutes. ginger. garam masala. In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. 1/2 tsp salt and 2 cup of water. Preheat the oven to 300°F.

• • Cover the bowl with the aluminium foil. Add the chillies and tomatoes and fry till they are soft and pulpy. add the cumin seeds. Garnish with chopped coriander and serve hot. tomatoes and chillies finely. salt and little water so that all the masalas are well combined. .15 minutes. chopped onions and the ginger garlic paste. fry till brown. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins. PANEER BHURJI RECIPE Ingredients of this recipe: 200 gms 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 Method to make this recipe: • • • • • • Chop the onions. Heat oil in a deep bottomed pan. Add turmeric powder. garam masala powder. Put it in the oven for about 10 .

PANEER MAKHANA CURRY RECIPE Ingredients of this recipe: 2 cup Makhana 250 gms Cottage Cheese (Paneer) How to make paneer 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 4 .5 cloves Garlic (Lasun) 1/2 cup Cream (Malai) 2 cup Milk 1 tsp Red Chily Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Dried Pudina Leaves 1 cup Cashewnut (Kaju) 1/2 tsp Garam Masala 1 tblsp Poppy seeds (Khuskhus) Coriander Leaves (Dhania Patta) 4 tblsp Clarified Butter (Ghee) .

Serve it hot with nan. . Keep this mixture aside for half an hour. Simmer it till the makahana are completely done and soft. Add onion. salt. red chili pepper. tomato. ginger. Cut cashewnut in samll pieces. turmeric. Transfer the mixture to a dish and sprinkle some corainder on it. cottage cheese. Chop coriander leaves very finely. When it comes to a boil add 3 cups of water. After 1 hour grind the soaked poppy seeds to a fine paste. garlic. roti or parantha. To this mixture add makhana. dried pudina leaves. Mince onion. Fry makhana in the ghee. Soak poppy seeds in 1/4 cup of water. Heat clarified butter in a pan. Cut cottage cheese in samll pieces. After half an hour put the pan on the flame and add milk. Then add cashewnuts and garam masala. stirring continously. After 1 minute put the flame. tomato. Add poppy seeds and fry for 2 minutes and then turn off the gas. cream . ginger paste and brown it.How to make Curry ( Gravy ) • • • • • • • • • • • • • • • • • • • • Heat clarified butter in a pan. garlic.

5 cloves Garlic (Lasun) 1 " long piece Ginger (Adrak) 4 Tomato (Tamatar) Coriander Leaves (Dhania Patta) 2 fresh red chillies 1/2 tsp Cumin Seed (Jeera) 1 tsp Coriander Seeds Powder (Dhania Powder) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/2 tsp Sugar 3 tblsp Groundnut (Moong Fali) Powder 1 cup Coconut Milk 1 tsp Lime or Lemon Juice (Nimbu) 2 tblsp Clarified Butter (Ghee) Method to make this recipe : paneer coconut gravy: .PANEER in COCONUT GRAVY Ingredients of this recipe: 250 gms Cottage Cheese (Paneer) 3 Onion (Pyaj) 4 .

EGG PARATHA RECIPE . salt. garlic (lasun) to a paste. Heat clarified butter (ghee) in a pan. Grind onions to a paste. Chop coriander leaves (dhania patta) very finely. stirring continously. To make coconut milk. coconut milk. sugar groundnut (moong fali) powder. Grind ginger (adrak). Chop fresh red chillies very finely. grate fresh coconut and mince in a grinder with 1 cup of water. Take off the fire and serve hot garnish it with well chopped coriander leaves. red chili powder (lal mirchi). Grind tomatoes finely. Add the paneer pieces and let the gravy cook till it thickens. Continue cooking it on medium flame till ghee/oil begins to separate. Sieve the mixture and coconut milk is ready. Add cumin seed (jeera). Cook for sometime and then add tomato (tamatar). Add coriander seeds powder (dhania powder). onion (pyaj) and pink it. Add the ginger garlic paste and stir it for 1 minute Now add tomato and fresh red chilly.• • • • • • • • • • • • • • • • • Cut paneer in squares. Roast the groundnuts and grind them to a fine paste.

Ingredients of this recipe: 2 cups of Wheat Flour 4 Eggs 2 medium Onions (chopped) 1 Capsicum (Bell Pepper) (chopped) 1 Tomato (chopped) A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) Salt (to taste) 2 tbsp. Cooking Oil Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas) Method to make this recipe : egg paratha: • • • • • • • • • • • Heat oil in a frying pan until hot. Add in the chopped onions and saute onions on medium heat until golden brown. When onions turn golden brown and translucent, add in the tomato and capsicum and saute for a few minutes. Add salt, red chilli powder, and eggs; Mix well. Saute well until eggs are well done. Add the coriander/cilantro leaves; mix, take off heat and set aside. Prepare the wheat dough by adding water to it. Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough and knead some more. Make small balls out of the complete dough. Roll each ball into a round roti. Lay out one roti, cover it with the egg mixture and cover it with another roti. (so basically stuff egg mixture in between two rotis.) Roll it a little and fry both sides well in clarified butter or butter.

ROOMALI ROTI :-

Ingredients of this recipe: 11/2cup Whole Wheat Flour (Atta) 50 gms Maida 1/2 tsp Baking powder 2 tbsp oil Water to knead

Method :-

• • • • • •

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

LUCHI RECIPE

Ingredients of this recipe:

11/3 cup Flour (Maida) 1/4 tsp Salt 1/4 tsp Sugar (optional) 3 tbsp Melted Ghee 1/2 cup Warm Water or as needed Ghee for deep frying

Method to make this recipe:

• • • • • • • •

Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough. Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour. Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the luchi over and cook the other side until golden brown. Serve hot with curries or vegetables.

PUNJABI KADHI RECIPE

Oil for deep frying Salt As per taste 1 cup Kadhi Curd (yogurt) 1/4 cup Gram flour 2 no. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Heat oil in a Kadhai. Serve punjabi kadhi hot with steamed rice. 2 tbsp Oil. 1 tsp Red chili powder. Bring it to a boil and simmer on a slow fire for about 15 minutes. A pinch Asafetida 1 tsp Fenugreek seeds. Add Gram flour and Yogurt mixture. Add fenugreek seeds and dry red chili. 1/2 tsp Baking powder. Mix well. 1 tsp Chopped ginger. Add turmeric powder. Stir occasionally. salt and 3 cups of water. Beat Curd/Yogurt and mix gram flour in it. Salt As per taste Method to make this recipe: • • • • • • Mix all pakora ingredients except oil and add about ½ cup of water. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. Blend thoroughly so as to ensure that there are no lumps. Stir fry for half minute. PUNJABI SUKHI CHANA DAAL .Ingredients of this recipe: 1 cup Gram flour 1/4 cup Chopped onion 1/4 cup Chopped potato 1 tsp Ajwain. Dry red chili whole 1 tsp Turmeric powder.

Chana dal 1 Onions.Lemon Juice 1 tbsp . Add dal and let it boil for few minutes.Ingredients of this recipe: 1 cup . Mix well. KHOYA MATAR RECIPE .Ghee Method to make this recipe: • • • • • • • Clean. cinnamon stick. cumin seeds and fry until they pop up. Add onions and fry till brown.Cumin seeds 1 tsp . Garnish with corainder leaves. Keep aside. Pressure cook the dal with 3 cups of water. Heat ghee in a pan. When the dal will be cool.Pinch Corainder leaves 2 . Add salt and turmeric powder. add lemon juice and stir well.Turmeric Powder Handful .Bayleafs 1/4 tsp .Cloves 1 . bayleafs. Serve sukhi chana daal hot with rice or paratha. add cloves. wash and soak chana dal for one hour.Cinnamon sticks 2 . chopped Salt To taste 1 .

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

Cut it into twelve pieces.MURG KALI MIRCH RECIPE Ingredients of this recipe: salt to taste 1 tsp turmeric powder 1 kg chicken 25 . crushed peppercorns and turmeric powder with the chicken pieces. . Mix in coriander powder and cut tomatoes. Correct flavor and serve hot. Keep aside for half an hour. Stir fry covered. Stir fry till oil leaves the sides. Lb peppercorns to a coarse powder. stirring occasionally. Stir fry on medium heat up till onions are light brown. wash and skin the chicken.10 curry leaves 2 tsp garlic chopped 3 tblsp oil Method to make this recipe : murg kali mirch : • • • • • • • • • • • • • • Clean. Mix in marinated chicken. curry leaves and half cup water. Mix salt. till chicken is cooked.8 cloves 8 . Mix in cut garlic and stir fry for a minute. Heat up oil in a kadhai. Mix in cut onions and cloves.30 peppercorns 3/4 cup tomatoes chopped 1/2 cup onions sliced 1 tblsp coriander powder 6 .

Add 1 tsp of oil and mix well. ginger-garlic paste. Marinate alu pieces for 15 minutes.PUNJABI ALOO AMRITSARI RECIPE Ingredients of this recipe: 250gms Aloo (potato) 2 Onions.6 minutes. salt. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha. Add salt. garam masala and mix well. . turmeric powder. red chilli powder. Keep aside. Make a thin batter of besan. Heat 2 tsp of oil. sliced 2 tsp Ginger-garlic paste 1/2 tsp Ajwain Salt To taste 1/2 cup Besan 1 tsp Corainder Powder 1 tsp Red chilli powder 1/2 tsp Garam masala 1/2 tsp Annardana Powder Oil For frying Handful Corainder leaves Method to make this recipe: • • • • • • • Cut aloo into long pieces. annardana powder. add onions and saute till brown. Simmer the flame and cook for another 5. Add the aloo (potato) and toss well. ajwain seeds adding little water. Heat oil and deep fry the aloo.

Marinate alu pieces for 15 minutes. turmeric powder. sliced 2 tsp Ginger-garlic paste 1/2 tsp Ajwain Salt To taste 1/2 cup Besan 1 tsp Corainder Powder 1 tsp Red chilli powder 1/2 tsp Garam masala 1/2 tsp Annardana Powder Oil For frying Handful Corainder leaves Method to make this recipe: • • • • • • • Cut aloo into long pieces. garam masala and mix well. Add 1 tsp of oil and mix well. annardana powder.PUNJABI ALOO AMRITSARI RECIPE Ingredients of this recipe: 250gms Aloo (potato) 2 Onions. Keep aside. Add salt. ajwain seeds adding little water.6 minutes. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha. red chilli powder. . add onions and saute till brown. Heat oil and deep fry the aloo. Simmer the flame and cook for another 5. Make a thin batter of besan. Add the aloo (potato) and toss well. ginger-garlic paste. salt. Heat 2 tsp of oil.

Deep fry the cut karelas till dark brown and crisp. Heat up 3 tblsp of oil in a kadai. Wash and rub two table spoons salt all over the karelas and its scrapings. coriander powder. Mix in cut onions. Take off the karelas and keep aside. dry mango powder and red chilli powder. Slice onions. . Mix in turmeric powder.KARELA MASALEDAR RECIPE Ingredients of this recipe: 2 tsp coriander powder 1 tsp red chilli powder 1 tsp turmeric powder oil to fry 5 -6 bitter gourd salt to taste 2 medium sized onions 1 tsp dry mango powder Method to make this recipe : karela masaledar : • • • • • • • • • • • • • • • Take off and reserve the scrapings of the karelas. Set aside for 3-4 hours. Mix in scrappings of karela and let it stir fry till onions are a little brown. Cut karelas into thin slices. Give a slit on one side and take off all the seeds. Wash completely again and squeeze dry the karelas. Stir fry for 3-4 minutes till they are transluscent. Heat up oil in kadhai.

making a batter. peel the shell and cut the hard boiled eggs into half lengthways. Cook for another 5 minutes and remove from the heat and allow to cool. Add the meat. . coriander. Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half. Take out the yolks and add to the frying mixture. Serve hot with chappatis. Place the breadcrumbs on a flat dish. Mix in salt if needed. cover with another half to make complete egg shapes. chili. ginger. Stir the corn flour into the beaten egg. STUFFED EGGS RECIPE Ingredients of this recipe: 4 eggs (hard boiled) 1 tbsp ghee / oil 1 tbsp chopped onions 3 tbsp cooked ground / minced meat Salt To Taste 1 green chili (chopped) 1/2 tsp ginger (grated) 1 tbsp tomato paste 1 tbsp corn flour / corn starch 1 egg (beaten) 1 tbsp coriander leaves (chopped) 1 lemon juice breadcrumbs for coating 12 pieces of liver (fried) for garnishing Oil for deep-frying Method to make this recipe: • • • • • • • • • Heat the oil / ghee in a frying pan and fry the onions till golden. salt. Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs. tomato paste and lemon juice and fry for about 5 minutes.• • • Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.

Pour in water and salt to taste. serve hot. and cook over a modeate heat until the rice is tender and water is absorbed. INDIAN EGG BIRYANI RECIPE Ingredients of this recipe: 1/2 cup ghee / oil 8 large eggs (hard boiled) 1 large onion (finely chopped) 2 flakes garlic (curshed) 2 bay leaves 1-inch cinnamon stick 1 brown Cardamom (badi elaichi) 4 green cardamom pods (chhoti elaichi) 1/2 tsp turmeric powder 1/2 tsp chili powder or to taste 2 cups Basmati (long grain) Rice 21/2 cups warm water Salt To Taste 1 tsp garam masala powder 1 tbsp chopped coriander leaves 3-4 tomatoes (thickly sliced) to garnish Method to make this recipe: • • • • • • • Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves.• • • Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over. Garnish egg biryani with chopped coriander and tomato slices. Remove and drain on a paper towel. until golden. Add pre-soaked rice and stir slowly and carefully for 2 minutes. chili powder and fry for about 5 minutes. cinnamon and cardamoms. Serve garnished with fried liver. Sprinkle garam masala powder over it. Stir in turmeric. . coriander leaves and with chutney or sauce. Carefully prick the eggs with a fork and add to the pan.

garlic. Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. Add 1 cup of water and bring to boil and reduce the flame. Fry till it starts leaving oil.INDIAN EGG CURRY RECIPE Ingredients of this recipe: 4 Eggs (hard boiled) 1 onion 1/2 tomato (pureed) 3-4 flakes of garlic 1/2-inch piece of ginger 1-2 green chilies 2 tbsp chopped coriander leaves Salt To Taste Red chili powder to taste 3/4th tsp turmeric powder 1/2 tsp coriander powder 3/4 tsp garam masala 2-3 tbsp vegetable oil / ghee 1 cup green peas or 250 gms paneer Method to make this recipe: • • • • • • • • • Remove the shell of boiled eggs & keep aside. . If using Paneer cut into cubes and fry till golden & set aside for later use. coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Add a cup of water and cook till it dry's. roti or rice. Now add the fried paneer cubes or green peas (which ever using) and boiled eggs. Make a paste of onion. Simmer for 10 minutes. turmeric. Garnish egg curry with garam masala and coriander leaves and serve hot with paratha. ginger and green chilies in a mixer or chopper. Add all the spices (salt.

Add cardomoms and garam masala and simmer. turmeric and coriander powder. Garnish with coriander leaves. . Serve hot with nan or chapatis. green chillies. Cover and cook till the water dries and peas and keema are done. Add salt.KEEMA MATAR RECIPE Ingredients of this recipe: 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) Method to make this recipe : keema matar: • • • • • • • Heat ghee and fry asafetida. Then add a cup of hot water.

4 hours. Cook on medium flame till nearly done. Serev with fried rice. Mix curd with ground spices and rub it over the chicken. garlic. aniseed to a fine paste. cloves. soaked in lukewarm milk 3 meduim sized Onion (Pyaj) 2 cups beaten Curd (Dahi) 1/2 " Ginger (Adrak) 8 pods Garlic (Lasun) 4 Green Chillies 4 Cloves (Lavang) 1 " Cinnamon (Tuj/Dalchini) 3 Brown Cardamom (Elaichi Moti) 1 tsp Aniseed (Sauf) 2 boiled eggs 2 -3 Almonds Few Sultanas Method to make this recipe : murg noorjehani: • • • • • • • • • • • First grind ginger. Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.MURG NOORJEHANI RECIPE Ingredients of this recipe: 1 Chicken 6 tblsp Clarified Butter (Ghee) 4 Bay Leaf (Tej Patta) 1/4 tsp Saffron (Kesar). cinnamom. almonds sliced and fried sultanas. Add the chicken along with marinade. cardamoms. Pour the chicken in a dish and top it with silver foil. . Also add chopped boiled eggs. Now prick the chicken well with a fork. fry bay leaves. add onions and let them brown well. Set it aside and allow the chicken to marinate for 3 . green chillies. nan and paranthas. Heat ghee.

coriander and simmer for few minutes. Add red chilly powder. Add 2 cups of hot water and stir well. Mix all the dry fruits and garnish with coriander leaves. Add chicken and fry for 5 minutes. . Add garam masala and salt. Cover and cook till chicken is tender and dry. garlic till light brown. Now heat ghee and fry onions.SHAHI CHICKEN KORMA RECIPE Ingredients of this recipe: 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) Method to make this recipe : shahi chicken korma: • • • • • • • • • • Beat the curd and mix chicken pieces with turmeric and salt. ginger. Set it aside for half an hour. Serve hot.

Add onions and cook on low flame till onions turn soft but do not let them turn brown. Cook till it dries. Add black cumin and bay leaf. Grind cashewnuts. Wait for 30 seconds till cumin seeds stop spluttering. Add yogurt and stir fry till water evaporates. Cook for 1 minute. Heat some of the oil in a heavy bottomed pan. ginger and garlic to a paste in a grinder. Add turmeric and garam masala. Add the paste prepared earlier. Boil and simmer for 2 -3 minutes. Add milk and about 1/2 cup of water to the gravy. Add the fried potatoes and chopped coriander to the garvy and simmer on low flame. .SHAHI KAJU ALOO RECIPE Ingredients of this recipe: 300 gms Potato (Aloo) 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water 1 tblsp chopped Ginger (Adrak) 1 tsp chopped Garlic (Lasun) 1/2 tsp Black Cumin Seed (Shah Jeera) 1 Bay Leaf (Tej Patta) 2 chopped Onion (Pyaj) a pinch of Turmeric (Haldi) 1/4 tsp Garam Masala 2 tblsp chopped Coriander Leaves (Dhania Patta) 1/4 cup beaten Curd (Dahi) 1/4 cup Milk Oil for frying Method to make this recipe : shahi kaju aloo: • • • • • • • • • • • • • • • Wash potatoes and peel and cut them into 1 inch pieces. Fry the potatoes to a deep golden brown and keep aside. Stir to mix well. Keep this paste aside.

BIRYANI BADSHAHI RECIPE Ingredients of this recipe: 1/2 kg Mutton 250 gms Rice parboiled 311/2 tblsp Lemon Juice 10 blanched Almonds (Badam) 1/2 tblsp Mint Leaves (Pudina Leaves) 1 cups Butter 1 handfuls chopped Coriander Leaves (Dhania Patta) 1/2 tblsp Cumin Seed (Jeera) 2 large sliced Onion (Kanda Pyaaz) 2 Brown Cardamom (Elaichi Moti) 1 tblsp Oil 4 pods Garlic (Lasun) 2 Cloves (Lavang) 1 " long piece Ginger (Adrak) 1/2 tblsp Saffron (Kesar) 1/2 tblsp Green Chilly (Hari Mirch) chopped 1/2 tblsp Red Chili Powder (Lal Mirchi) 1/2 " Cinnamon (Tuj/Dalchini) 1/2 kg Curd (Dahi) 125 gms Milk 3 cups Water .• • Cook on low flame till the gravy thickens and coats all the potatoes. Serve hot with nan or paranthas.

Seal the edges of the pan with flour paste. Now grind ginger. cumin seed. Then fry sliced onions to a golden brown color. red chillies. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again. Add all this to mutton. mint leaves. Serve it very hot with some curry. Strain the saffron water and add lemon juice. Place the can on flame for one hour. cardomoms. chopped chillies and coriander in drained curd. garlic and almonds and fry these in butter.Method to make this recipe : biryani badshahi: • • • • • • • • • • • • • • • • First wash and soak rice. Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left. Soak saffron in water. Add cloves. Add it to the mutton and salt and stir for 5 minutes. Boil rice with salt in another pan. Now pour milk and some butter and cover the vessel. Put curd into a piece of muslin cloth and let the water drain away. Dal Maharani .

2 no's chopped Red chili powder .1/2 teaspoon Onions . Now add garam masala and stir well.2 tablespoon Salt to taste Soak the rajma and black gram/urad dal together overnight .2 tablespoon Ginger-Garlic paste . fry the onions . To this add chana dal and pressure cook till all three kinds of dals are tender.1/2 cup Tomatoes puree .1/4 teaspoon Oil .1 cup Black urad gram . To this. Enjoy hot dal maharani with naan's . Add boiled dals and cook with salt . Add rest of the butter on top of the dal as garnish.Ingredients for Dal Maharani: • • • • • • • • • • • • • • • • • • • • • • • • Rajma . Add coriander powder.1 cup Chana dal . add tomato puree and cook until they are mushy.1 teaspoon each Green chilies .2 no's chopped Butter . chapaties and rice.green chillies and ginger-garlic paste for few minutes.1/2 teaspoon Garam masala . turmeric and fry for another 2-3 minutes. Method for Dal Maharani: . chili powder.1/2 teaspoon Turmeric .2 tablespoon Coriander powder . Add butter and stir well and cook for another 10 minutes. Heat oil in a pan.

1tsp. Onion . cumin.3 Cinnamon . Blend ginger garlic onions and tomatos into a paste.1 tsp. Cloves . cardamom into powder and keep aside. Garlic Paste . Mix mushrooms with all of the above and red chili powder.1 big Tomato . Method for Mushroom Korma: .3-4 sticks Fennel (saunf) . Slice into halves and keep aside. Add about 2 cup water.2 big Oil . Simmer the flame and let cook for 20 minutes. Coriander Seeds .1 tbsp.Mushroom Korma Ingredients for Mushroom Korma: • • • • • • • • • • • • • • • • • • • • • • Mushrooms .1 tsp.1/2 cup Salt to taste Wash mushrooms thoroughly. cinnamon. Grind coriander. Cardamom or Badi ilaichi .1/2 tsp.3 tbsp.1 tsp. Ginger Paste . Poppy Seeds or khus khus . tumeric and salt . Cumin seeds . Stir for two minutes. cloves.2 Tumeric powder . poppy seeds. Red Chili Powder . fennel.1/2 Kg. Heat oli in a deep skillet on medium and add mushrooms.1/4 tsp.

Method for Nargisi Kofta: . green chillies.• Enjoy Mushroom Korma with white rice or chapatiies/ parathas. chopped ginger and garlic cloves. Nargisi Kofta Ingredients for Nargisi Kofta: • • • • • • • • • • • • • • • • • ½ kg: Mince meat 4 no: Eggs. hard boiled 1 no: Egg. beaten 2 tbsp: Yoghurt 2 no: Onions quartered 2 no: Onions chopped 2 no: Tomatoes pureed 4-5 no: Green chillies 5-6 no: Whole garlic cloves 1 tbsp: Chopped ginger 3 tsp: Red chilli powder ½ tsp: Turmeric powder 1 tsp: Garam masala 1 tsp: Coriander powder Oil for frying Salt to taste Cook the minced meat for about 20 minutes with the quartered onions.

• • • • • • Once cooked beat 1 egg into the mixture. Slice the fried eggs in half and serve Nargisi Kofta with the gravy. Coat the boiled eggs with the mince. Simmer until the gravy turns thick. yoghurt. To the remaining oil in the pan. pureed tomatoes and the garam masala to the pan. coriander powder. Punjabi Tinda Gravy Curry Ingredients: . Fry until the onions turned brown. Fry the coated eggs in hot oil and keep aside. Add 1 tsp red chilli powder. add the chopped onions and the ginger.

Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind of transparent. Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc. add all masala ingredients in order. When mustard seeds start spluttering and the mixture is aromatic.Punjabi Tinda 2 Onion 1 Tomato 1 Yogurt 1 Tbsp Red Chile Powder 1/4 tsp Turmeric Powder 1/4 tsp Green Chiles 1 Salt to taste Masala: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Urad Dal 1/2 tsp Whole Dried Red Chiles 3 – 4 Coriander Seeds 1/2 Tbsp Oil 1 tsp Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 1 tsp Method of preparation: Wash. Uncover. remove ends and chop the punjabi tinda. whisked yogurt and season with salt if necessary. Heat a tsp of oil in a pan. add chopped punjabi tinda. When mustard seeds start spluttering. Cook covered on low flame for around 5 minutes for tinda to soften. Stir in ground masala paste and quarter cup water. Fry till onion turns golden brown and remove from heat. Cool the mixture to room temperature and grind it into smooth paste with little water. Remove stems. . add diced onion and salt. add all talimpu ingredients in order. Whisk the yogurt and keep aside. turmeric powder and salt. green chile. Heat a tsp of oil in a pan. tomato. Peel and dice the onion. wash and slice the green chiles. stir in red chile powder.

Makes: around 5 Servings of Methi Chaman.Methi Chaman:- Methi Chaman. Puree is then cooked in the oil along with few ground spices. Fenugreek leaves and spinach leaves are blanched and pureed. Oil is tempered with cumin seeds and onion paste is fried. Ingredients: Paneer (chopped) 1 Cup Fenugreek Leaves 1 Cup Packed Spinach Leaves 2 Cups Packed Onion 1 Small Ginger Garlic Paste 1 tsp Green Chiles 2 Red Chili Powder 1/2 tsp Garam Masala 1/4 tsp Cumin Seeds 1/2 tsp Salt to taste Oil 1 tbsp Method of preparation: . Methi Chaman is a paneer ( Indian cottage cheese) dish with fenugreek leaves and spinach gravy. Finally paneer is chopped and added to the gravy.

Finally stir in chopped paneer. Remove the pot from heat. Fry for few seconds and add pureed fenugreek and spinach leaves. Chop off hard stems and thoroughly wash spinach leaves. Grind the onion into paste using a blender. Heat oil in a pan on medium heat. Remove stems. add fenugreek leaves. Peel and roughly chop the onion.Pluck the fenugreek leaves from its stems and thoroughly wash them. Cook covered for a minute and remove from heat. Serve methi chaman with roti or naan or chapati. Paneer Butter Masala . Add green chile paste and ginger garlic paste. Chop the paneer into very small cubes. Add half a cup of water and cook the gravy on medium – low flame for 5 – 8 minutes. bring to boil a cup of water in a sauce pot. add cumin seeds and fry for few seconds. spinach leaves and salt. Then stir in onion and fry till the raw smell is gone and onion starts to turn light golden color. To blanch. Cool and puree the fenugreek leaves and spinach leaves. red chili powder and garam masala. wait for a minute and strain the wilted greens. wash and grind the green chiles into paste.

Finally stir in garam masala. Heat remaining butter and oil in a pan. paneer and simmer for a minute or two. Fry for few more seconds. then add cream. add tomato puree. cool the onion to room temperature and grind it into fine paste. Cook on medium flame till the gravy thickens a bit. . red chili powder and coriander powder. Grind the cashews into smooth paste with enough water. cashew paste. Wash and finely chop cilantro.Ingredients: Paneer (Cubed) 1 Cup Tomato 1 (optional) Green Chiles 2 (optional) Onions 2 Medium Ginger Garlic Paste 1 tsp Cashews 5 Red Chili Powder 1/2 tsp Coriander Powder 1 tsp Garam Masala 1 tsp Butter 2 tbsp Oil 1 tbsp Kasuri Methi 1/2 tsp Fresh Cream 1/2 tsp Cilantro few Sprigs Method of preparation: Peel and slice the onion. wash and roughly chop green chiles. add ginger garlic paste. Remove stems. and salt. Grind the tomato and green chiles into smooth paste. Garnish with cilantro and serve paneer butter masala with any Indian flat bread. Heat half of butter and oil in a pan. Remove from heat. Fry for few seconds. Wash and roughly chop the tomato. add ground onion paste. kasuri methi. add onion and fry till light golden brown in color.

1/2 teaspoon Salt to taste Butter . Heat a tava and fry the parathas on both sides by smearing a little ghee/oil/butter on them. Method for cheese (paneer) paratha:: .1 cup Coriander leaves (Dhaniya patti) . amchoor powder. butter.1/2 Kg Cheese (Paneer) . some hot water and salt . green chillies. Make small rounds of the dough and flatten each round. coriander powder.1/4 cup chopped Green chillies (Hari mirch) . red chilli powder. corianderleaves and salt.2 no's chopped Red chilli powder (Lal mirch powder) .Paneer Paratha Ingredients for cheese (paneer) paratha: • • • • • • • • • • • • • • • • • • Wheat flour (Atta) . Knead a smooth dough with the wheat flour.1/2 teaspoon Coriander powder (Dhaniya powder) . roll the stuffed round into a flat circle of about 6 inches in diameter. Repeat same for the rest of the dough.1 tablespoon Butter/oil for greasing the parathas Mix together the crumbled paneer. place some stuffing in the center and wrap the dough around the stuffing to seal it completely.1/2 teaspoon Mango powder (Amchoor powder) . With a rolling pin.

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

. lemon juice and green chilies to make a stuffing. Roast the first four spices together and then grind them to powder and add the turmeric powder. Leave to cook turning occasionally until cooked for about 20-30 minutes. Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping. Serve the stuffed baigan (bringal) hot with roti or paratha. Now mix with the salt. Heat the oil / ghee in a large frying-pan and fry the onions until light brown. STUFFED BAIGAN RECIPE Ingredients of this recipe: 6 Baingan / Brinjal 2 green chilies (finely chopped) 1 onion (finely chopped) 1/2 cup ghee / vegetable oil 2 tbsp lemon juice 1 tsp salt Spices : 4 tbsp coriander seeds 2 tbsp aniseeds 1 tbsp cumin seeds 1 tbsp fenugreek seeds 1 tsp turmeric powder Method to make this recipe : stuffed baigan: • • • • • • • Clean the baigan and slit them lengthways without halving them. Add the brinjal and cover tightly.• • Cook on a low heat till golden brown. Serve mattar parantha hot with yogurt (curd) and your favorite chutney or with pickle.

over high flame to make them crisp on the outside and fully cooked inside. flatten by pressing between palms. . Drain excess oil on absorbent paper. Remove from kadahi.ALOO TOOK RECIPE Ingredients of this recipe: 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 Method to make this recipe : aloo tuk: • • • • • Heat oil in a kadahi to a point when a piece of potato put in. Just before serving. red and black pepper. with the edges a little darker. Once cool. Put aside to cool a little. Mix in salt. Put in the potato rounds. drain excess oil. dried mango powder and coriander and serve hot aloo took. comes up at once. reheat oil and re-fry aloo (potatoes) to a golden brown. lower flame to medium and fry to a creamish colour.

salt.CHICKEN DRUMSTICKS RECIPE Ingredients of this recipe: 6 Chicken Drumsticks 1 tbsp ginger-garlic paste 2 tbsp All-purpose flour (maida) 2 tbsp corn flour 2 eggs (beaten) 1/4 tsp pepper / chili powder A pinch of sugar Salt To Taste 1 tbsp Soya sauce Oil for frying Method to make this recipe : chicken drumsticks: • • • • • • In a bowl add Soya sauce. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Make a smooth batter by adding corn flour. Add chicken wings coat well and set aside for 1/2 hour. pepper and beat in the eggs . . Heat oil in a wok / kadhai. Serve chicken drumsticks hot with thin slices of onions and lemon. ginger-garlic paste. all purpose flour. sugar.

MURGH DO PYAAZA RECIPE Ingredients of this recipe: 1 chicken 1/2 -1 tsp salt 2 tbsp lemon juice 3/4th cup ghee 4 large onions (chopped) 2 flakes garlic (crushed) 2 cups /142ml curd / plain yogurt 11/4th cups water Spices 6 cloves 1 brown cardamom 12 black peppercorns 2 pieces cinnamon stick 1/2 tsp ground ginger 1 tsp turmeric powder 1 tsp red chili powder Garnish 1 tsp garam masala powder .

onion . Add the water.225gms tomatoes (peeled & halved) 1 medium onion (chopped and fried) Method to make this recipe : murg do pyaaz: • • • • • • Cut the chicken into four or eight pieces.garlic and remaining spices. cover and simmer for 40-50 minutes. Stir well then add the chicken. ROYAL CHICKEN RECIPE . Cook gently for 15 minutes. gas mark 4) for 10 minutes before serving. arrange the tomatoes around the dish and cover with the onion. Cook murgh do pyaaza over moderate oven (180 degree C. Heat the ghee in a deep pan and add the first four spices. Set aside for 30 minutes. or until the chicken is tender. 350 degree F. stirring continuously. Add the curd / yogurt and stir for 5 minutes over a low heat. Mix the salt and lemon juice and rub all over the chicken. Sprinkle the top with garam masala powder.

black cardamom. Fry over medium heat till onions becomes translucent and glossy. Cut each breast into three equal sized pieces widthwise. Combine onions. Stir for 30 seconds. cloves and cinnamon. Heat ghee in a pan. .5 gms Turmeric (Haldi) 3 gms Red chili Powder (Lal Mirchi) Salt (Namak) 100 gms Yoghurt 1 litre clear Chicken Stock 60 ml Cream (Malai) 1/2 Nutmeg (Jaiphal) 12 Tazza Dhania Method to make this recipe : royal chicken top: • • • • • • • • Clean. Combine garlic and ginger pastes.Ingredients of this recipe: 12 large Drumsticks of Chicken 75 gms Desi Ghee 100 gms sliced Onion (Pyaj) 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi) 3 Cloves (Lavang) 1 stick Cinnamon (Tuj/Dalchini) 25 gms strained Garlic Paste (Lasun Paste) 25 gms strained Ginger Paste (Adrak Paste) 10g Tazza Dhania 4. Wash them and pat dry. green cardamom. remove the skin and debone the chicken.

Take it to a boil. Stir occasionally for 5 minutes. Remove pan from heat. Mix in in yoghurt. Pour in a bowl. Reduce heat. Remove it from the heat. Reduce the heat and let it simmer. Return pan to heat and stir fry until the liquid evaporates. Cover and let it simmer over very low heat till the gravy is of thin sauce type. Combine 480 ml cup of chicken stock. Serve with phulka. Oat Dosa :- . Take it to a boil. Garnish with coriander. Combine grated nutmeg and stir it well. Then combine 120 ml cup of chicken stock and salt and stir well.• • • • • • • • • • • • • • • • • • • • Combine coriander. Stir constantly so that onions are mashed properly. Adjust seasoning. Cover it and let it simmer. turmeric and red chilli powders and stir.

then flip & cook the other side. to taste Green chilly: 2gm Chopped ginger: 2gm Coriander leaves: 3gm Oil. Pour 1 cup water and blend for a few seconds until smooth.1293855 Ingredients:oats: 75gm Semolina: 30gm Water: 1cup Salt. *Transfer to a bowl.to serve Preparation: METHOD: *Toast oats on medium heat for 1-2 minutes until fragrant & then grind to a fine powder. *Combine powdered oats. *Serve hot with sugar. greasing the tava occasionally. . *Heat a non-stick tava over low heat until very hot. Lightly grease it with a few drops of oil if needed. Cook until the top appears almost dry. *Repeat the process with the remaining batter. *Pour in a small ladleful of batter into the center of the tava & spread thinly. for greasing of the tava Sugar . Add remaining ingredients except oil & mix well. semolina & enough salt in a blend. Transfer to a plate.

• Add tamarind chutney and mint chutney according to taste and mix properly. • Deep-fry the potatoes in oil in a wok till golden brown and well cooked. salt.Aloo Chaatzz. red chilli powder.. Ingredients: • 3 Potatoes (boiled and peeled) • 1 tsp Chaat masala • 1 tsp Roasted Cumin Powder • 1 tbsp Tamarind Chutney • 1/2 tbsp Mint Chutney • 1/2 tsp Red Chilli Powder • Oil for frying • Chopped Coriander Leaves • Salt as per taste How to make Aloo Chaat: • Chop the boiled potatoes into 3/4 inch cubes. . • Drain excess oil on a paper. chaat masala and mix thoroughly. • Put the fried potatoes in a bowl with cumin powder. • Garnish with fresh coriander leaves and serve.

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You can add more water at this time depending on the amount of water left in the dal. cook on low flame until they are done. In a food chopper. Serve hot with Roti. red chilli powder. Stir for 10-15 seconds and add the chopped onion tomato mixture. heat 3 tbsp of ghee. Parantha or Rice. check to make sure the kidney beans are soft and tender. black cardamom.for garnish Preparation: 1. 4. 3. coriander powder and garam masala). Cook the onion tomatoes mixture for about 8-10 minutes and then add all the dry spices (salt. .Recipe type: Main Dish Number of serving: 4 Preparation time: 15 Minute(s) Cook time: 30 Minute(s) Difficulty: Easy Ingredients: 1 cup black lentils (called whole urad dal) 1/4 cup red kidney beans (soaked for 2-3 hours in water) 6 cups water 1/4 cup heavy cream 2 tbsp butter 3 tbsp ghee (clarified butter) 1 medium onion 2 tomatoes 2 green chillies 1 tbsp chopped ginger 1-2 cloves chopped garlic 1 no. Pressure cook dal and kidney beans with salt. Let dal cook for another 10-12 minutes on low flame. Garnish with cream and coriander leaves right before serving. Let the mixture cook while stirring until the ghee starts to leave from the sides. Add the heavy cream to the dal and let it cook on low flame while stirring in between. 2. 7. When you open the lid. You can add a tbsp of water if the mixture is dry. tomatoes. The dal when done should have a thick creamy texture. 6.for garnish few coriander leaves. Add the butter in the end and mix well. If they are not. Switch off the gas. black cardamom 2 nos green cardamom 2 small sticks of cinnamon 1-2 small bay leaves pinch of asafoetida 1 tsp cumin seeds 1 tsp coriander powder 1/4 tsp garam masala salt and red chilli powder. add the bay leaves and ginger. 5. In a pan. green cardamom and cinnamon sticks for about 20 minutes on medium low flame. finely chop onions. When cumin seeds starts to change the color. Add the prepared mixture to the dal and mix well.to taste 1 tbsp of cream . green chillies and garlic cloves together. add asafoetida and cumin seeds. Naan.

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